Luxe Beat Magazine May 2014 by Luxe Beat Magazine

MAY 2014

SUMMER CROSLEY UNCOVERED

THE DEFINITION OF INSANITY AT INDY’S PLAT 99

STEAMPUNK LUXURY IN SOUTHERN CHILE

Contents A Singular Vision 6

French Master Chef 44

Luxury With A Past

Hervé Laurent Presents Classic Cuisine Served

Caballadas By Horse Is 12

The Modern Way!

Ultimate Patagonian Adventure

Private Culinary Tour with 45 Celebrity Chef Jet Tila

Abu Dhabi’s Beauty: Sheik 18 Zayed Grand Mosque, UAE

Jackson Hole Ideal 49 BFF Get-A-Way

Go to Czech’s 20 Moravia Region

A Massage Sampler: Find 53 the Right Rub for You

Layers of Greece: Ancient 22 Stagira to Alexandros

Jia Li Designs for the 57

Palace Hotel

Woman Going Places

A Racing Dream Realized at 30

Model and Actress Summer 62

the Indianapolis 500

Crosley Uncovered

Indy’s Plat 99 34

Luxury Glamour on the Go 66

Indy’s Cerulean, A Gourmet 36

Art in Full Bloom 70

Experience Perfect Antidote to 74 Zebra in South Park with 42

Seattle’s Winter Grey

Chef/Owner Jim Alexander

Palette, New Chihuly Garden and Glass Art of the Matter 76

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

Luxe Beat 82 Featured Contributor

LEAH WALKER

Susan Lanier-Graham

Editor-At-Large MICHELLE WINNER

The Underground 84

Editor-at-Large

Railroad—

LINDA KISSAM

A Noble Line Indeed

Global Wine & Travel Editor-at-Large

The Kennedys Love Affair 88

DALE SANDERS

with Victura

Senior Travel & Lifestyle Editor/ Director of Photography

Washington’s Magnificent 89 Spooks

COURTNEY LOWDEN Fashion Editor-At-Large

A Broad Abroad 90 by Mandy Rowe Book Excerpt

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 PiegasQuischote Ivan Flowers Janice Nieder Jason Dumas Jenna Intersimone Jessica Skropanic Karen Catchpole Katherine Frelon Kurt Winner

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

Lacey Reeves Larry Larsen Lillian Africano Mandy Rowe Marc d’Entremont 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

BASIC LUXURY is our theme for May 2014 and we’re talking about some of the must-haves in the world of luxury living. When traveling, dining or entertaining, there is no hesitation about the superiority of what our readers expect. It is a standard of living that is by no means customary, or basic. We kick-off this edition with a modern-day take on a steampunk fantasy in Southern Chile and then off to find beauty in the incredible Abu Dhabi’s Sheik Zayed Grand Mosque. Realize your racing dream at the Indianapolis 500 and treat yourself to the gourmet experience at Cerulean after a few laps around the track. Savor reading about Jia Li Designs and what you should be packing for your next luxury getaway to Alexandros Palace Hotel in Greece or perhaps Caballadas in Patagonian is more your style.

Don’t ever lose your taste for all that you deserve! Sherrie Wilkolaski Editor-in-Chief

As you start to read the fourth digital edition of Luxe Beat Magazine, we wish to thank all of you who have visited, read, and spent so much time on our site. Your interest is what keeps our popularity rising. Now, we are asking for feedback from our readers. With our June issue, we hope enough of you will provide comments that will allow us introduce a “Letters to the Editor” column. We want to answer your questions, hear your suggestions, thoughts and learn about places we’ve not covered. Those treasures and hidden spots you are willing to share add interest to our coverage. We have many enhancements coming, as we grow. Knowing our readers’ reactions and thoughts matter. In general, I will answer letters to the editor, but if you have questions for Sherrie, Courtney, Linda, Michelle or Dale please add their name to the subject line. You can send these to Maralyn@LuxeBeatMag.com. In this issue, we will also be adding a Luxe Beat Book Review Section. Be sure to check it out and see what we’ve read this month. Looking forward to your e-mails. Maralyn D. Hill, Executive Editor

COMING SOON

Coconut Bliss is more than just one manâ&#x20AC;&#x2122;s journey to the edge of the world. It is a story of transformation; cultural contrasts and a clearer understanding of how diet and disease are inextricably linked to the seeds of agriculture and the food we eat. Against the backdrop of one of the worldâ&#x20AC;&#x2122;s most exotic and ancient civilizations, Coconut Bliss shines a magisterial spotlight on humanity and the foods of life. www.lanceseeto.com

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

A Singular Vision 6

By David Beebe

modern day steampunk fantasy has been resurrected from the industrial bones of an early 20th century cold storage plant in Southern Chile. In this historical space, Singular Hotels now offers a 5-star luxury hotel and spa experience like no other. The hotel is visually unique with its immense brick wall architecture, vertical columns supporting high ceilings and large windows that draw in every bit of sunlight. Giant flywheels attached to huge pistons sit next to a complex series of valves that once regulated the flow of ammonia. Electrical generators that bellowed

around-the-clock to feed the industrial heart of the plant are also on display. Luxury rooms and spa facilities are all new construction while the rest of the hotel resides within the original brick walls of the plant. On the shore of Last Hope Sound, which connects western Patagonia to the Pacific Ocean, this industrial landmark was named a National Historic Monument in 1996. Long abandoned, in 1998, the complex saw a plan of restoration begun by the fourth generation descendants of the original founders. Working 7

with local architect Pedro Kovacic B, who preserved the siteâ&#x20AC;&#x2122;s industrial, post-Victorian feel, the Singular Patagonia hotel opened its doors in 2010. Visitors arrive at the property and enter a large storage shed that offers drive-in shelter from the weather. At the end of the shed, comfortably enclosed in glass walls, is Reception. While registering for your stay, youâ&#x20AC;&#x2122;ll be treated to dark or white chocolate confections that will make you wish they were less efficient so you could linger by the treats a

A large table in front of the fireplace that seats up to 40 diners.

The bar and main restaurant reside on the first floor sharing a massive wood burning fireplace.

Intimate sitting areas, with a mix of comfy couches and leather chairs, are scattered around the bar.

bit longer. You can choose to walk down the exterior steps or ride the operating funicular that slowly moves you down the hillside to the main part of the complex. Leaving the front desk area with its whimsical chairs made of old radiators, a long hallway leads to the guest rooms. This hallway showcases much of the machinery imported from England over one hundred years ago. The massive boilers that generated steam for refrigeration and electricity are on display here. The Victorian engine room sits silent today at the end of the hall. Windows along the hallway look out to the original plant office, engine maintenance and blacksmith shops. There are 54 rooms and 3 suites available to choose from. Keeping with the industrial look of the plant, the exterior of the rooms are clad in sheet metal and rivets. Ceilings are smooth cement. The front walls angle in from ceiling to floor and are lit top and bottom with accent lighting. 8

A glass walled wine â&#x20AC;&#x153;cellarâ&#x20AC;? sits under the stairwell.

You wonâ&#x20AC;&#x2122;t train for an Olympic swim team in this petite indoor/outdoor heated pool but the view is amazing.

The spa offers treatments for individuals and couples.

Each guest room has an amazing view of the Sound from its room wide floor-to-ceiling picture window. You can enjoy this view from an overstuffed chair, ornate wood desk or the king sized bed. The large floor and desk lamps are made of pipes coupled by brass valves and an industrial-sized sense of humor. In the bathroom, a tub that can easily accommodate two sits next to the glass walk-in shower. A mini-bar is stocked with free water and sodas. Despite being located on the edge of a great Chilean wilderness, youâ&#x20AC;&#x2122;ll be able to sneak a peek at emails or send photos home via the free, fast Wi-Fi in your room and in the common areas.

You can enjoy this view from an over-stuffed chair, ornate wood desk or the king sized bed.

After getting settled, resume your exploration by returning back along the machine room hallway and past the front desk into a massive space that was once the tannery. A small but well stocked gift shop is at the start of a raised walkway. This space gives you some idea of the In the bathroom, a tub that can easily accommodate two sits next to the glass walk-in shower.

The heart of the Victorian engine room sits silent today.

A wide underground tunnel that takes you to an exterior hallway.

The original 3 floors of the tannery building now house the social epicenter of the hotel. The bar and main restaurant reside on the first floor sharing a massive wood burning fireplace. Intimate sitting areas, with a mix of comfy couches and leather chairs, are scattered around the bar with its dark woods and shiny brass accents. An impressive selection of wine representing each of Chile’s wine growing regions is encased in a glass wall “cellar” under the stairwell to tempt you on your way to the main dining area. Tables, large and small, share the dining room floor with more cosy seating areas framing low coffee tables. Set off on its own, between the bar and dining areas, is a massive table in front of the fireplace that seats up to 40 diners.

Your meal is prepared in full sight in the open kitchen and what a meal it is. The culinary team, lead by Chef Laurent Pasqualetto, has prepared a menu that is a delight with its large and creative selections and tempting specials. They will, as one expects with a five star dining experience, happily modify your choice to accommodate your dietary preferences or allergies. They even offer gluten-free bread. It would take a very extended stay to exhaust all of the epicurean options offered here but give the local meat specialties, such as guanaco or hare, serious consideration. They are both beyond excellent. Breakfast and lunch are served in the second floor dining area. Breakfast has a buffet of fresh fruits, juices, cereals and cold cuts to start with while your made-to-order eggs are prepared. The lunch menu has a wide range of salads, sandwiches and smaller entrees. The top floor has been intentionally left wide-open and is available to be customized for hosting large events.

Windows look out to the original plant office, engine maintenance and blacksmith shops.

Glass walls encase the hallways and look out through slatted wood walls and floors.

PHOTOGRAPHY BY DAVID R. BEEBE.

true scale of the plant. On display are carts, various bits of equipment and even one of the steam locomotives purchased in 1915 to load and unload ships. Continue along the walkway to the glass doors at the end.

A raised walkway brings you to the tannery.

Retreating back through the machine room hallway and past half of the first floor guest rooms are steps that lead down to a wide underground tunnel that takes you to glass enclosed hallway. You can take the first exit to the historic pier and dock used by the hotel’s tour boats. Otherwise, continue to where the pool, sauna, steam room and spa can be found. You won’t train for an Olympic swim team in this petite indoor/outdoor heated pool but the view is amazing. A full complement of spa services awaits you that can be scheduled individually or for couples. The excursion desk can help you select from dozens of varied activities. These range from Massive boilers that generated steam for refrigeration and electricity are on display here.

easy adventures such as sailing, fly fishing, cycling or horseback riding to more exhilarating tours kayaking the sound or full day treks to Torres del Paine national park. If you want to dedicate more time to the national park during your stay, you can move to Tierra Patagonia Hotel and Spa (“Luxury At The End Of The Earth”, LuxeBeat Magazine, December, 2013) for a few days and bookend your trip at the Singular Patagonia as we did. To get here, the port of entry for international air travellers is Chile’s capital city of Santiago. Located about half way down this long, thin country, it takes a bit over 3 hours to fly further south with LAN Chile to the Patagonian gateway city of Punta Arenas. A 3-hour drive brings you to Puerto Bories and the five-star The lodge entry hall is elegant in its simplicity

Singular Patagonia. Recipient of numerous awards, such as the 2013 Trip Advisor Travelers Choice and Fodor’s New and Noteworthy in 2013, the hotel maintains a high staff to guest ratio and is dedicated to providing the best service possible. History, location and luxury merge into a quintessential experience unmatched anywhere. Travelers to this unique property celebrate Patagonia’s early industrial accomplishments in style. They leave with a desire to return again to be pampered within these walls and to explore this unique part of the world.

You can find more information about this magnificent property at their website thesingular.com/patagonia/.

Caballadas By Horse By Michelle Winner Photography by Keith Edwards

The varied terrain of the estancia challenges and exhilarates riders.

The lodge at Caballadas

I am momentarily stunned. I find myself on rocky ground tangled in sparse grass, sprawled out between the stones, under thorny scrub trees. But let’s back up. Experienced trail riders know that if you have to go under a thicket of low trees, you should keep your head lower than your horse’s. When I saw the inevitable coming, I tried to flatten to my mount’s neck, but my riding helmet prevented me from doing so. This created a gap at the neck of my jacket, which was immediately speared by a branch. I figured the best bet was to release the stirrups and roll off. “Are you O.K?” Santiago cries as he races towards me on his young polo-ponyin-training. He looks concerned, while I manage an embarrassed smile and answer “Yes.” After a short appraisal, Santiago asks “Can you ride?”

This private estancia in Patagonia is over 2 hours from the airport of San Martin de Los Andes by bumpy, dusty, mostly unpaved road. The planes come and go from here and Bariloche Airport (5 hours away) only on certain days of the week. So planning your visit is centered around the air travel schedule. But there is little worry here on this bright spring day in early December; the family has thought of everything for their guests including horseback rides, three meals a day, lovely Argentine and Chilean wines and comfortable rooms in the family’s summer home known as “the lodge”.

The lodge entry hall is elegant in its simplicity

But he knows the answer before I do. I have come to Argentina, all the way from the Pacific Northwest, to his wife’s family estate in North Patagonia, to ride. And damn-it-all, I will ride. But likely due to the determined look on my dusty face, and the thorns and dirt sticking out of my blasted helmet and coat, we both break out in rib-shaking laughter. At least they aren’t broken.

The beautiful lodge was made from logs cut on the property and is a study in the elegance of natural materials. This belies the fact that everything has to be brought in here. We are indeed in the middle of nowhere and that is the exact reason most want to come. Stone floors anchor the main level containing entry way, open-plan dining and living rooms, covered patio, modern kitchen and steps to

a system using the natural spring and wood fire to heat the home and water. Comfortable, tasteful furnishings complement the natural environment surrounding the lodge, the center and heart of ranch life. From this prominent spot on a hill overlooking thousands of acres, the lodge’s main living spaces have large windows to stupendous views of the mountains and valley below. Sunrise is a quiet time to wander out on the deck and watch the mountains and far-away valley lighten, as the deep violet shadows of night awaken and are chased away by the sun. Rooms have baths (private and shared), and provide spaces for singles, couples or families. After all, this home was built for a large multigenerational family that still comes together to share each summer. You can almost hear laughter in the halls and the ghosts of a thousand memories. Bouncing along in Mr. Uriburu’s truck to prepare the boat for a ride on the lake, he passionately describes the estancia and natural environment shaping much of his family’s identity and lifestyle. He tells me with unwavering conviction that the current generation is very committed to preserving the estancia and the legacy here, “It is simple and very clear, we have to preserve and care

for this place so the next generation and their children can enjoy it as we have.” To accomplish this, the estancia opened the property to a multi-night stay horseback riding program they call Caballadas. Part of the forward-thinking present generation caring for this magical place are two sisters, Agustina and Isabel Lagos Mármol, who do world-wide promotions, bookings and lodge management. Isabel’s husband, Santiago Uriburu, is the polo playing horseman who runs the incredible riding program. For serious riders desiring this bespoke adventure, you must be experienced, skilled on outdoor terrain, poses a great sense of adventure and be willing to ride steep mountain trails. The reason for being this specific was explained to me, as we gathered with other guests in front of the stone fireplace and shared a bottle of wine. As Santiago says, “We ask that (only) people with an adventurous attitude, who can deal with adversity and are athletically fit come and ride. A positive mental attitude is important, as here we are surrounded by an ever-changing wilderness environment. We are in a remote place. So advanced intermediate or expert riders are best; safety is the reason.” Mr. Uriburu has trained many of the horses. They are beautiful, sure-footed and athletic.

Local artisans weave blankets and saddle bags

His best have a polo pony’s stamina bred with a Criollo’s sure-footed gait and brave heart. An honest assessment of your abilities and temperament is made initially by this expert polo player. The day you arrive you are required to ride. Then he matches you with the perfect mount. The Chilean saddles are very comfortable for long rides through the mountains and made more comfortable by the sheep skin on top of the saddle seat. Tack is meticulously cared for and Mr. Uriburu is an encouraging friendly master horseman sometimes accompanied by a silent, steady gaucho guide. Out here you can’t make mistakes. I observed his treatment and interaction with his horses. Most of them are beloved companions belonging to a family member.

A ride on the lake, a hike in the park, a swim and even playing or fishing in the river full of rainbow trout can be part of guests exploration of this magnificent place.

Santiago Uriburu, an expert horseman, runs the riding program at Caballadas

The vistas are all inspiring; snow-topped mountains, pristine lakes, rivers to cross, overnight horse camping, and adrenaline shifting gallops through the grasses.

Well-conditioned, they are allowed to graze outside the immaculate barn. Santiagoâ&#x20AC;&#x2122;s irrigation system uses the river and streams on property. His ingenious use of a small trench dug along the pastures ensures there is green pasture for the horses. Water is diverted by blocking off the flow with mud and stone moving water flow to another trench. Simple and effective.

Part of Volcano Lanin National Park with 379,000 hectares of native Patagonia forest, surrounds the 60,000 acre estancia. Chile is many hours ride away. A huge mountain lake laps nearby at one end of the property where they keep their day boat tethered. A ride on the lake, a hike in the park, a swim and even playing or fishing in the river full of rainbow trout can be part of guestsâ&#x20AC;&#x2122; exploration of this magnificent place.

Meals are prepared by local cooks and breakfasts can include pastries, fruit, meats and eggs. Dinner can surprise as an entree could be an expertly prepared stuffed manicotti or a roasted lamb feast. Your dietary preferences are considered. A traditional Argentine steak barbeque for lunch at the gauchoâ&#x20AC;&#x2122;s barn down in the valley becomes the reward in the middle of a ride. One highlight was a picnic of traditional meat pies, cheese

The sideboard is laid with a bounty of lunch dishes

Steaks sizzle for the lunch at the gauchos barn

The gaucho at Caballadas know every trail through the estancia

Evening wine as violet shadows color the scenery at the Lodge at Caballadas

and sweets spread out beside a stream up in the Araucaria Araucana (Monkey Puzzle tree) forest shading a remote gaucho camp. Santiago will create bespoke rides for you too. Expect to ride 6 hours or more a day. The vistas are all inspiring; snow-topped mountains, pristine lakes, rivers to cross, overnight horse camping, and adrenaline shifting gallops through the grasses. All make coming home

to a hot shower and beautiful evening meal that much sweeter. Caballadas can take a maximum of 8 riders at a time on the estancia. Availability is seasonal and runs November to mid-December, and through March and April. Remembering that South American seasons are opposite the northern hemisphere means Caballadas is open during Spring and Fall to those of us arriving from North America.

But now, as I pick myself up and remount for our ride towards a distant mountain, I brush the dust off. But I wonâ&#x20AC;&#x2122;t be able to take the grin off my face all day. The estancia is one of the most magnificent places to ride in the world. This is heaven for horseback riders. Caballadas.com

Abu Dhabiâ&#x20AC;&#x2122;s Beauty: Sheik Zayed Grand Mosque, UAE By Debi Lander

Inner Courtyard of Grand Mosque

Beauty at Sheikh Zayed Grand Mosque

Twilight at Grand Mosque, Abu Dhabi

Arches detail at the Grand Mosque.

Looking up at the chandelier

approached slowly, feeling a gentle pull, as if by a magnetic force. Then, I wanted to stop, cement my feet to the ground, and simply stare. My mouth gaped open, like an opera singer belting an aria, as I tried to comprehend the extreme, yet serene view. Ahead of me lie a bevy of marble domes, four towering minarets, and a thousand jeweled columns rising from delicate inlaid floors. Yet, I had thoughts of Aladdin and magic carpets in my head. My western upbringing slipped back to childhood storybooks. I recalled pictures from the Tales of 1,001 Arabian Nights. Since I’m not an experienced Middle East traveler, the architecture seemed exotic and foreign. The Sheikh Zayed Grand Mosque in Abu Dhabi, United Arab Emirates, is (of course) a religious shrine and not a fairytale fabrication. The pure white-on-white structure is an astonishing architectural treasure, a tranquil site that seems too beautiful to be real. I foresee it earning iconic status, like Notre Dame or the Taj Mahal. Perhaps it will replace one of the 7 New Wonders of the World when it becomes more widely recognized.

Within the Grand Mosque

Abu Dhabi’s Grand Mosque

The Grand Mosque began as a dream in the heart of the late Sheikh Zayed bin Sultan AlNahyan. Plans for the building were developed in the late 1980′s; however, construction didn’t start until November 5, 1996. At one point, more than 3,000 workers were employed onsite. Today, the 241,220 square foot complex is equivalent to about five NFL football fields and can accommodate 41,000 worshipers, approximately 10,000 of those on the interior. Although some areas, like the gardens, are still under construction, the internal prayer halls first opened in 2007 and have remained in use since. The public is welcome to visit on their own or for guided tours inside and out, except on Fridays when only Muslims may enter. Dress rules should be followed and black gowns, called abayas, are available for women needing additional covering. Tour guides are very open to answering questions and mine did his best to help me understand the country’s prevailing religion. The Grand Mosque features more than 80 domes of Moroccan design or onion shaped crowns, all decorated with white marble. The main dome’s outer shell measures 107 feet in diameter and stands 279 feet tall on the exterior – the largest of its kind, according to the Turkey Research Center for Islamic History and Culture. While huge and gracefully divine, it is not the same shape nor as immense as Brunelleschi’s dome in Florence or St. Peter’s Basilica in the Vatican. You’ll find 96 columns in the main prayer hall, all inlaid with mother of pearl. The world’s largest chandelier is suspended under the main dome and weighs over twelve tons. The sparkling jewel represents the date palm; the tree that sustains life in this desert region. There are six additional chandeliers and all feature thousands of Swarovski crystals from Austria and glass-work from Italy. I’d say, “gargantuanly gorgeous” is an understatement.

You’ll also find yourself standing on the world’s largest hand-knotted carpet. The Mosque’s Visitor Services states, “It was designed by Iranian artist, Ali Khaliqi. The carpet consists of 2,268,000 knots all hand-crafted by approximately 1,200 artisans in small villages near Mashhadin in Iran, a region renowned for its carpet making.” The staff change the sanctioned off visitor walkways daily, to even out wear on the rug. The Qibla wall faces the direction of the Holy City of Mecca, the direction used during prayers. The expanse, measuring 75 feet high by 164 feet wide, contains subtle fiber-optic lighting, giving it a faint ethereal glow. Inscribed on the wall, in traditional Kufi calligraphy, are the 99 names or qualities of Allah. My guide explained these with examples such as “the Most Merciful, the Almighty, and the Judge.” The Mehrab (niche found in the middle of the Qibla wall) is showcased with golden-glass mosaics. Interior spaces are roped off for those who have come to pray. While security does not permit wandering just anywhere, the grounds are so spacious;

it remains possible to find quiet retreats. The outdoor reflection pools adjacent to the arched colonnades called to me. I could have sat there pondering the perfection in this peaceful place for hours. As the sun was setting, I heard the traditional call to prayer and watched the faithful file in; many were workers at the Mosque. I photographed the exterior arches and domes as the sky darkened and the site came alive, literally glowing with illumination. Visitors to Abu Dhabi should see the shrine by day and night to fully appreciate its grandeur. Similar to grand Gothic cathedrals, now over a thousand years old, the Sheik Zayed Grand Mosque will develop and mature as a pilgrimage site for Muslims and tourists during the next millennium. Tis humbling to stand in a relatively new sacred place, yet realize that millions will witness the powerful spot over time. The United Arab Emirates has created a sublime work of art that can withstand the test of time. Photography by Debi Lander.

Go to Czechs Moravia Region By Allan Kissam

n this last of three articles about the Czech Republic (see Prague, then Kutna Hora trips), we move on from Brno’s top-tier comforts to the south Moravia wine region of Czech Republic. The picturesque countryside becomes smaller villages built around agriculture. The region is a favorite of neighboring peoples’ of Europe for hiking and bicycling through old vineyards and chateau with cellars dating back to the 13th century.

pavilions to use in hunting, winemaking, and other activities. The area is near Austria, and Vienna is close to one hour by car.

Accommodations are all medium priced, typically with excellent food services in the hotel. Several hotels in the area include spa with wine treatment facials for the ladies. There are hotels associated with a popular winery (Hotel Marcincak and Winery Marcincak), good locations for venturing out on foot or bicycle (Kravi Hora), and full Registered here are two World Heritage UNESCO sites, the Palava Landscape Protected services including meeting space (Hotel Galant). Historic Valtice is the location of the Area and the Lednice-Valtice Landscape chateau built by the family Liechtenstein. Complex. This latter area is the Garden of Europe because of the landscaping and much of Tours of chateau in the area are worthwhile to it can be seen on day trips out of the town of see fine period decorations and even original serving china. In the particular instance of Mikulov. Valtice Chateau, the Czech National Wine Center (located in the chateau cellars) offers The touring can focus on man-made the unique opportunity to taste wines from all landscaping of a massive scale conducted in the 18th through 19th centuries (by the family of the regions in one visit. Included is information on the special soils, climate, and Liechtenstein). A series of ponds created grape varietals at each winery or vineyard produced a riparian-forested area that teems area. This wine center is also known as the with wildlife. Having built a huge playground, ‘salon’, so don’t be confused. Wines from the wealthy of the era built chateau and 20

Winery Sonberk provide an optimal location to taste the Palava area wines and view the rolling hills that display unusual beauty. Following tasting in the morning, consider tasting authentic local food at Café Fara in Palava, which also provides lodging. It is difficult to be in Czech Republic and ignore the excellent beers. Wine tasting is to enjoy an art form, but so is beer, and here is where to go for beer production, lunch, and lodging. In Cerna Hora is the Cerna Hora Brewery and Hotel Sladovna. If REALLY into beer, enjoy the therapeutics of taking a beer bath in the hotel spa. What is there left to do in southern Moravia? If unsatisfied after taking a beer bath, touring castles, sampling wines in cellars going back to the Middle Ages, and walking through the gardens of the Lichtenstein family – ask yourself where all the wild boar used in Czech traditional cooking comes from. So, take off to the hills for wild boar hunting. The wild boar are dangerous, have sharp tusks, and weigh up to 600 pounds. They forage in the farmers’

fields or throughout the surrounding government managed forests. Watch the Prague police chase down a rampaging boar in the city streets here. In Medieval times, dogs and long pikes were used in hunting of wild boar. Fitted on the pike was a cross bar to prevent the impaled animal from charging up the pike to gore the hunter. Male boars with

tusks can knock a person down and tear with the tusks. Even today, the hunter has to be careful not to approach a wounded animal or use light calibers in hunting. Common sense is to employ an experienced guide. Beyond clothing for the hunt, arrangements by Shooting Enterprise Ltd can book the lodge, provide proper caliber weapons, and get the meat home for an unusual backyard BBQ with friends. Official government information (pdf 21

document) about the game preserves are available here. Arrangements for the trip home should include more down time in Prague. The historic city center is a World Heritage Site (UNESCO) and the city is on the same global-city scale of Berlin, Copenhagen, or Dallas. Prague is documented to over one thousand years, so a few days to enjoy the museums and world-class culture is a worthy investment for ending the trip in fashion. Have a great trip!

Layers of Greece: Ancient Stagira to Alexandros Palace Hotel By Marc dâ&#x20AC;&#x2122;Entremont

View of Ammouliani Island from the Alexandros Palace Hotel.

opping off his bicycle, Thomas Sidinalsa bounded into the cool lobby of the Alexandros Palace Hotel and Spa on a hot July day in Ouranoupolis. He apologized that his daily ride kept me waiting. We didn’t have an appointment; I was just checking in. Would I like to see the excavations of the Monastery of Zygou? Thus began a whirlwind two days of exploring the western Halkidiki coast and northern Athos with the energetic heirs of this village by the sea. Thomas and his brother John are both into music and people. They’re hands-on managers of the 250-room Alexandros Palace Hotel resort complex started by their parents in the 1990s. They grew up in the hotel as it expanded from a modest seaside hotel into a veritable village on the 90-acre hillside location just outside the center of Ouranoupolis, gateway to sacred Mount Athos. Thomas and John attended the prestigious and rigorous Swiss hotel school, the Glion Institute.

Thomas and John greeted repeat guests by first name. Casually dressed, they’re found at the hotel’s private beach facilities, cycling the extensive grounds paying attention to gardening details, consulting with the chefs, inspecting the impressive Panalee Spa and the new specialty shop – Athos wines, skin care products and local foods – discussing concerns on their cell phones but rarely are they ensconced in an office. The details are numerous since Alexandros Palace Hotel was designed to be a self-contained resort, almost a village, complete with a small market catering to guests staying in rooms with kitchens. But first Thomas wanted me to visit an ancient ruin. The evidence of Greece’s long and turbulent civilization lay scattered throughout the country. It was as easy to stumble across remnants of an ancient site in the middle of a farm field as it was to visit the impressive ruins of the 10th century Monastery of Zygos, a short 10-minute drive from the hotel. Though in ruins for centuries, well preserved sections of the on-going excavation reveal intricate Byzantine floor mosaics, elaborate remains of wall frescos and the more mundane sunken pottery jars that held food supplies for the monks. Often in Greece, the past exists next to the present. The Monastery site borders the historic guardhouse and entrance to the autonomous Monastic State of Agion Oros – Mt. Athos. At the tip of Athos, the western most peninsula of the Halkidiki region of Macedonia, 6,700-foot Mt. Athos towers above all. Legendary Greek Orthodox monasteries have maintained its fame for a millennium despite repeated attempts at conquest and social change. The residents of Athos are 18(+)-yearold monks or male workers. No women can enter the autonomous Monastic State. Male visitors over the age of 18 are restricted to a few hundred at any one time with special permit. Applications should be made weeks in advance. Tourists can circle the peninsula by boat and catch glimpses of the massive monastery complexes, many incongruously clinging to cliffs, but not land without an entry certificate.

Alexandros Palace Hotel, view from main pool.

Ouranoupolis is one of many towns built in the 1920s as a result of the traumatic exchange of Greek Orthodox and Islamic populations that took place after the fall of the Ottoman Empire. Once the site of an ancient town, today it attracts tourists seeking Greek sun, sea and pleasant evening dinners poolside at its resorts. Dinner at the Alexandros Palace Hotel’s taverna restaurant highlighted the superb fish and seafood caught fresh daily off these shores. Chef George Kosmidis started dinner with light zucchini croquettes, tzatziki sauce and a classic Greek salad of ripe tomatoes, crisp cucumbers, onions and feta. Tender grilled, lightly charred octopus followed. A simple sauce of lemon, olive oil and parsley napped the crisp skin of grilled sea bream that covered moist white fish. Shrimp were bathed in a sauce of cream, garlic, white wine and stock. The shrimp had steamed in the sauce, infusing it with their deep flavor. A wine from Mt. Athos complimented the fish and seafood – ΙΕΡΑ ΜΟΝΗ ΑΓΙΟΥ ΠΑΥΛΟΥ (Holy Monastery of St. Paul), MONOXILITIKO, a white wine blend of 90% sauvignon blanc with local varieties. It had a nose of honey and sage followed by summer floral notes with a surprisingly dry finish. Thomas explained that the bottle must be allowed to breathe to soften the wine.

Floor mosaics: Monastery of Zygos

Ancient Stagira, birthplace of Aristotle.

sometimes stumbling across obscure excavations was as inspiring for a first time visitor as observing the excitement and pride it generated in Thomas, a younger generation native Greek.

Dinner was followed by music at the Theatre Bar – terrific views of the bay and Ammouliani Island. In the evening, the spacious Theater Bar with its lower level dance floor and stage was the town square of this village resort of Alexandros Palace. As the hours passed, many friends of Thomas and John as well as guests joined the eclectic conversation.

At ancient Stagira on Halkidiki’s western shore several hours were spent walking in the footsteps of Aristotle. Stagira was his birthplace and today overlooks the fishing port of Olympiada. The ancient city was built across two hills on the peninsula of Liotopi. King Philip II of Macadon destroyed Stagira during a war in 348 B.C.E. while Aristotle was teaching in Athens. According to the most accepted theory, within a year Aristotle was tutor to the future Alexander the Great and the King was rebuilding Stagira.

After a breakfast from the extensive buffet, including many salad selections, it was off for more exploration in the 4-wheel drive car the Halkidiki Hotel Association provided. It made off-road discovery possible. Wandering and

Stagira seems to have declined during the early Roman era and was abandoned by the start of the 1st century A.D. The extensive excavations that cover both hills are impressive and a good hike. It was possible to wander unimpeded over

Mt. Athos from the Alexandros Palace Hotel beach.

most of the ruins. With panoramic views of the (busier on weekends) on modern roads from Thessaloniki International Airport – 75 miles. Gulf of Lerissos and backed by lush green tree covered hills, Stagira must have been a beautiful Alexandros Palace Hotel and vibrant city. Ouranoupolis, 63075 Halkidiki, Greece. (Athos) History’s millenniums created the layers Tel + 30 23770 31402 of Greece that lure millions of tourists each Fax: +30 23770 31100 year. Discovering Greece through personal adventures and conversations with Thomas and info@alexandroshotel-halkidiki.com 2014 season runs April through mid-October John Sidinalsa added the perspective of youth – awe for the past, eyes on the moment, dreams for the future. Living in the moment within the Disclosure: The author was a guest of the Alexandros comfort of the Alexandros Palace Hotel, Palace Hotel and the Halkidiki Tourism a sacred mountain in view and with Aristotle’s Organization. spirit nearby created serenity. Ouranoupolis is an easy 2 – 3 hour drive

Freshly caught squid.

Photo credits: Marc d’Entremont. Cleaning fish at the guardhouse to Mt. Athos.

Shrimp in Cream, Taverna at Alexandros Palace Hotel.

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A Racing Dream Realized At The Indy 500 By Leah Walker 30

ince I was a little girl, I’ve been captivated by cars. Seemingly born with my hands at ten and two, I started driving on dirt roads when I was seven-years old. My first car came at the age of thirteen–a classic, mint condition ’66 Mustang. That’s also the age I discovered my lead foot. A simple turn of the key and the rumble of the 289 V-8 engine left me feeling euphoric. During the late ‘80s there was no Danica Patrick for inspiration, thus my dream of becoming a professional race car driver faded, while more practical occupations took its place. As fortune would have it, nearly three decades later my racing fascination was reignited with an invitation to Indiana—during the Indianapolis 500. Come the month of May, the eyes of the racing world are firmly planted on Indianapolis. Since 1911, the Indianapolis Motor Speedway has

played host to “The Greatest Spectacle in Racing,” otherwise known as the Indianapolis 500. On the last Sunday of the month, in conjunction with Memorial Day weekend, thirty-three of the best drivers compete for the honor of having their name and face immortalized on The Borg-Warner Trophy, one of the most coveted prizes in sports. The trophy and a place in history aside, the winner also nabs a piece of the approximately $12,000,000 purse.

Indianapolis is the birthplace of IndyCar, and racing courses through the veins of this city. I was made acutely aware of this fact the moment I stepped off the plane. Signage touting the weekend’s events covered the airport. Passengers wielding smart phones clamored around the IndyCars that sat gleaming throughout the terminals, just waiting to capture their next Facebook profile photo. The energy was palpable, and it was only

Indianapolis is the birthplace of IndyCar, and racing courses through the veins of this city. I was made acutely aware of this fact the moment I stepped off the plane.

Thursday. Standing at the baggage claim, I really had no idea what the weekend had in store, but a limo pickup is often an indication of great things to come. Watching names like Andretti, Castroneves and Franchitti buzzing around the 2.5-mile track at 150 miles per hour is what filled the Indianapolis Motor Speedway’s 250,000+ permanent seats, right? Perhaps, but the actual race is just a piece of what the Indianapolis 500 entails. The pageantry of the weekend is akin to Pasadena’s Rose Bowl, combined with the tradition of the Kentucky Derby and the party atmosphere of the Super Bowl. The Indy 500 is far from just a race—it’s an occasion, one to which television doesn’t do justice. While picking up my press credentials for the weekend, I got my first glimpse of the Indianapolis Motor Speedway. The sheer size of the venue sets the tone for the magnitude of the event. It’s claimed that Yankee Stadium, the Roman Colosseum, the Vatican and Churchill Downs all fit inside the track’s oval. If

that’s not a staggering enough statistic, the complex also has an 18-hole golf course, Hall of Fame Museum, twenty-six bridges, six tunnels and 220 acres of the grandstands. Had I not seen the place with my own eyes I wouldn’t have believed it–spectacle is right. After the mini-marathon, parade, Breakfast at the Brickyard, concerts, Memorial Service and every other sort of event imaginable has concluded, the attention of city is set on the actual race. As the most attended sporting event in the United States, around 300,000 people pour into the grandstands and infield. The Indy 500 experience is different for everyone. Veteran spectators are staunch in their traditions. They’d rather change family Christmas than deviate from their routine. Those that attend for the party can be found inside of turn three, better known as the Snake Pitt. The debauchery that takes place there is stuff of legends. Then there’s the VIP experience—the one I had.

The Indy 500 experience is different for everyone. Veteran spectators are staunch in their traditions. They’d rather change family Christmas than deviate from their routine.

The drive from downtown to the Indianapolis Motor Speedway took no time thanks to the chartered bus and police escort. In a matter of thirty minutes, I was flashing my media credentials and walking on to the track. It was then that I understood the magnitude of the moment.

of the cars could be felt in my feet. Men in matching jumpsuits scurried about making lastminute adjustments. Team owners milled about glad-handing well wishers. I was in the eye of the racing storm. And with the madness surrounding me, I got on my knees and kissed the fabled bricks along the start/finish line.

Brightly colored cars with massive amounts of stickers lined the pits. Tires were taken off and put back on just as quickly. Engines roared so loudly I reached for my ears. The reverberation

As race time neared, the gold-clad team of security ushered non-race personnel into the spectator area. I was able to avoid their sweep and kept myself firmly planted on the track.

This experience was thirty years in the making, and I was not ready for the moment to end. There I stood, shoulder to shoulder with team owners and drivers’ wives. I could sense their nervous energy. Three by three, the drivers were introduced to the hundreds of thousands adoring fans. Indiana native, Jim Nabors of Gomer Pyle fame, belted out “Back Home Again in Indiana.” The military of past and present was honored with a flyover and thousands of balloons were released. I’d seen this all before on television, but now the pomp and circumstance took on a different meaning. I was part of something bigger than myself—I was part of history, at least in my mind. I couldn’t escape the ever-watching eye of security any longer and was all but dragged off the track. Determined to not miss the start of the race, I powered through the crowd who were deftly balancing beers and hot dogs in their hands. Again I flashed my badge, and barged my way into the full elevator. Once the doors opened, I hustled to my assigned suite just in time to hear the starter utter the most famous words in the motorsports world. “Ladies and gentlemen, start your engines.” And with the roar of the IndyCars on the track below, I was taken back to my ’66 Mustang and that same euphoric feeling. The Indianapolis 500 is the pinnacle of racing, and I experienced it like few others.

Indy’s Plat 99 By Maralyn D. Hill

Plat 99 Truffle Popcorn

y experience with cocktail lounges is generally limited to when I travel and have the opportunity to check out well known, historic, or new establishments. Indianapolis was not different. Norm and I had just finished a gondola ride and were scheduled to have pre-dinner drinks at Plat 99 before dinner at Cerulean. We could have spent the entire night at Plat 99. Its design alone was breathtaking, with contemporary architecture and blown glass chandeliers welcoming you into a lively bar and

Corpse Reviver 2 & Sloe Gin Fizz

lounge area with an outside patio. If desired, you could just eat at Plat 99. Its menu focuses on local, organic and sustainable ingredients. Plat’s dishes are designed to be shared, but we did not plan to order any, as we knew we were dining shortly. However, when they brought over some hot truffle popcorn, we couldn’t resist. The Plat menu has a variety of signature plates, from edamame to short ribs, grilled cheese to charcuterie, and a fine selection of sweets.

In addition to outstanding service, it was the Plat 99 drink menu that won both of us over– me because of memories and Norm, as he is a history buff. Each drink lists its history, including creator and the date of creation. I had the “Sloe Gin Fizz,” created by J. A. Grohusko in 1910. It contained Bitter Truth Sloe Gin, St. George Terroir Gin, egg white, house simple syrup and quinine water. I remembered having my first one many decades ago, the summer I was 18, at the Tip Top Tap in Chicago and had no idea of the ingredients.

Norm had the “Corpse Reviver No.2,” created by Harry Craddock in 1930. I’m not sure where he remembers it from and I’m sure he would not have been revived, if he had too many. His drink had Nole’s Gin, Contreau, Illet Blanc, lemon, Vieux Carré Absinthe spritz. Obviously, we were thirsty and it was challenging not to guzzled these down before I could take the photo. But we managed to wait and then sip. We can be somewhat disciplined, when we know we have a great dinner coming.

Plat 99 Looking In

It wasn’t just old drinks, Plat 99 features new concoctions as well. I know there is a bartender book with all this information, but rarely do you see it so delightfully presented on a menu with all ingredients listed. Mixologist and bar manager, Michael Gray, passed along one of his creations from 2011, “The Definition of Insanity.”

COURTESY OF THE ALEXANDER

When I mentioned Plat 99 to a couple of people who had recently visited Indy, their reaction was the same as ours. Plat 99 is one of the loveliest and comfortable bars Norm and I have experienced. Cutting edge style, yet comfortable and personable service, allow you to relax and enjoy. The Alexander Hotel was Indianapolis’ newest hotel in 2013 and Plat 99 and Cerulean are edgy, “in” places. But this writer feels strongly that, more than a young crowd, this combination will draw those who want an extraordinary experience. It’s a little outside of downtown in a revitalized district that I expect will be alive and flourishing over the next couple of years. If you try out Plat 99, please let us know your reaction. All of us at Luxe Beat Magazine like to hear from our readers about places we’ve been and places we should try. Photography by Maralyn D. Hill except where noted.

The Definition of Insanity ¾ oz. Fresh lemon juice ¾ oz. Indiana shagbark hickory syrup ½ oz. Yellow Chartreuse 1 ½ oz. Fresno pepper infused Redemption Bourbon Mix with ice in a shaker and pour or serve on the rocks. THANKS FOR SHARING MICHAEL.

DEFINITION OF INSANITY. PHOTO VISIT INDY/KENNY BROWN

½ oz. Angostura bitters

Indy's Cerulean By Maralyn D. Hill

hile visiting Indianapolis, we had numerous delightful experiences in the various establishments that have sprung up, focusing on local and organic ingredients. One unexpected and most surprising visit was discovering Cerulean, which is attached to the Alexander Hotel.

acoustical barrier. The rest of Cerulean’s décor was more contemporary and open.

Norm and I frequently like to start with a Kir Royale and this was no exception.

New to the Indianapolis scene, Chef Caleb France and his team deserve to be watched and followed. As I explain our meal, you’ll understand a little why.

Our appetizers started with duck pastrami with rye macaroon, sauerkraut and Thousand Island dressing; and an Indiana cheese board with mostarda, fig, and house crackers.

Upon entering, you pass a birdcage-like room for private parties, which was ideal, being nice and cozy, with walls acting as an attractive

Rather than explain in detail our entire evening, I’ll let the photographs speak for our culinary adventure.

Chilled peach soup which was a real winner with both of us.

I opted for scallops with snap pea purée, yellow squash, almonds and guancial. We both savored the chilled peach soup; zucchini, and lemon verberna. Norm was eager to taste the duck breast with lemon fettuccini carbonara, crackling, tessa and marjoram, followed by a dessert too challenging to explain. When we visited the kitchen to meet Chef Caleb, we were able to see his team in action. Its mission is, “Cerulean, at its best and at every level, is about communication, communion, and joy, while encouraging a modern sensibility that inspires.” The back of its menu lists suppliers and where their Indiana growers are located. Having interviewed multiple hundreds of chefs, including many of Michelin star fame, I feel Caleb will bring a different type of recognition

to Indianapolis. I’ve witnessed rising stars at Bocuse d’Or and feel Chef Caleb has the makings of one who will achieve being recognized by the James Beard Foundation. Hopefully, he will achieve Michelin status in his career. Gayot has named Cerulean as one of the ten best restaurants in the United States and we certainly agree. Having been on a press trip with Mrs. and Mr. Gayot, I will tell you that is not a designation that comes lightly. It is one requiring the highest measures of taste, service and innovation. We did speak to some locals who were hesitant to try Cerulean, as they heard it was too different. However, those who did loved it. We’re certainly not local, but when we return to Indy, Cerulean will be on our list. It seems The Alexander has put together a winning combination with its hotel, Plat 99 and Cerulean. It is certainly worth your time checking it out, should you find yourself in Indy.

If you do, I hope you take time to send in comments. Luxe Beat likes to know what our readers discover. Fortunately, we talked Chef Caleb to share his duck pastrami recipe. I was happy that he shared this particular recipe, as frequently you will be instructed to brine something, but not told how. Chef Caleb provides the insiders instructions.

Cerulean Duck Pastrami

Duck pastrami, rye macaron, sauerkraut, Thousand island. We corn the duck for 2 days and then vacuum it and sous vide for 3 hours. Corned Duck Brine 2gal water 454g salt 142g sugar 56g TCM (TCM is a pink curing salt or tinted curing mix) 3 Tbsp pickling spice Combine everything in a pot. Bring to a boil. Cool. Submerge whole skinless ducks.

ALL PHOTOGRAPHY BY MARALYN D. HILL.

1000 Island 2 Tbsp red pepper minced 2 Tbsp shallot minced 2 Tbsp smashed tomato 2 Tbsp apple cider vinegar 1 ½ Tbsp mae ploy chili sauce 1 Tbsp worchestchire sauce 1 Tbsp Dijon 1 Tsp salt ½ C fermeniti relish 1- ½ C mayo Combine everything, add more mayo if necessary. On a closing note, please let us know if you have tried Cerulean or try his recipe and let us know what you think. All of us at Luxe Beat Magazine appreciate your comments. We like to hear where you go and your suggestions for us to try.

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Zebra in South Park with Chef / Owner Jim Alexander By Maralyn Hill

im Alexander, Certified Executive Chef and Owner of Zebra Restaurant in the South Park area of Charlotte, North Carolina, has been a friend and favored chef for both Norm and me for a long time. When we lived in Charlotte, we frequently took guests to Zebra and I have to say its breakfast, lunch, and dinner options are all outstanding. Jim opened Zebra in 2001 and it has continued to grow. I first met him while interviewing him for Time-Warner Cable in 2003. He exudes talent and surrounds himself with an outstanding team. I’ve watched Jim cook in his kitchen, on stage at Charlotte Shouts, and numerous other times. Never have I seen him as excited about a sous chef as he is about Chris Wriggle, who lives nearby in Monroe. Jim says, “Chris is the best cook ever to grace our kitchen. All the cooks rock at Zebra, Chris is a ‘Rock Star’...super soups, creative featured fish and 3 course lunches. His flavor building profiles are really excellent. I have never isolated one person like this, but Chris is truly special. Other chefs may know what I mean...he just makes everything taste SO GOOD!” As a result, we have a recipe from Jim and Chris. It’s been a decade since I’ve interviewed Jim and a few of my questions are the same, but his answers are different. MDH: Since you opened Zebra in 2001, what

have been your highlights? JA: Every year brings a new and often unexpected highlight-- 2013 was the Siskey wedding and patio renovation with a new outdoor fireplace, water features and wrought iron walls. MDH: Of all the special events at Zebra from wine pairing dinners to chef’s table, etc. what are your personal favorites and why? JA: 2012 was a banner wine year. We hosted Harlan Estate, Araujo Estate, Todd Anderson, and Paul Hobbs. Each wine dinner was special due to who they are individually and how important each of them is to the industry as a whole. My all time favorite, of course, is my cousin’s winery, Falcor. MDH: What is your favorite cooking utensil? JA: My sous chefs. Let the young’uns cook! MDH: What is your favorite station? JA: Pastry, maybe my sweet tooth has intensified with age! MDH: When did you expand to catering? JA: When the line at the front door got down to five or so! MDH: I’ve noticed your catering goes beyond French cooking. Are you enjoying the creative challenges? JA: You know 20 years as a club chef prepared me to make pretty respectable pool hut food, golf turn food and creative-themed parties. It is really a blast to pull out some of the old

repertoire and see the look on the cook, service staff and even guests’ faces. They think I’m just a one trick pony. Little do they know! MDH: Has there been one that was a “wow” moment? JA: I have an amazing sous chef. He just, as we say in the industry, puts his foot in everything. I get wowed tasting his daily features. Like today, he did a Tortilla Soup. I know, but have you ever had a good one-- silk, touch of lemon, smokey chicken pieces and a poached egg, OMG. I am going to put it on the menu. This kid does this every day. His father was a sous at Charlotte Country Club way back. MDH: You’ve expanded your team over the years. What is the most important trait you look for in a potential team member? JA: Attitude—a cliché for sure, but you cannot train attitude. Every employee must stage with us. It is just as important that we fit their needs as they fit ours. Of course, legacy is good too. I have another kid here. His dad is the current president of the Carolina’s American Culinary Federation (ACF) and his brother is sous chef at Biltmore. I don’t worry about his attitude.

MDH: What would you tell someone who wants to enter the culinary field? JA: Did you know, if you study hard, work at it, really love it, you can make $10 an hour after graduation? In addition, you can work nights, holidays, weekends, and get no benefits. MDH: Anything else you want to cover? JA: Okay…A guy walks into a bar (teehee) seriously. My sons, Geoff and Charles, have a beer and wine retail store in Asheville in a really cool space. They have the largest craft beer selection in Western North Carolina. Not bad and they are profitable! Check out Appalachian Vintner. MDH: Personal favor--can I have the recipe for the almond or whatever the praline vase is? I have enjoyed that every time I’ve visited Zebra. JA: I got this from Master Pastry Chef Chris Northmore 100 years ago in Atlanta. We used it as a sockle for desserts until one day a club member asked for a “Welcoming Vase” salad. That was around 1996. It became my signature salad from that point forward. MDH: Last question, Jim, would you be kind enough to share one of your recipes? JA. Not only will I share mine for Zebra Lobster Waldorf, I’ll share Chris’ for Zebra Mushroom Truffle Ragout on Creamy Polenta. I’m sure your readers will enjoy both. MDH: Thanks Jim, it is always a pleasure.

Zebra Lobster Waldorf Prepared by Jim Alexander Zebra Restaurant and Fine Catering 4 Appetizer Salads

1 Live Lobster, about 1 ½ pounds Salted Water to boil Lobster ¼ Cup Crème Fraiche or Sour cream 2 Tablespoons Mayonnaise 2 Teaspoons Star Anise Syrup or Sambuca 4 Dried Apricots, diced 1 Stalk celery, diced 2 Tablespoons dried cherries 8-12 Pecan halves, toasted 1 large, just ripe, pear • Bring water to boil, cook lobster

approximately 6 minutes Cool lobster in ice bath, remove meat, dice meat, reserve. Place lobster meat in medium bowl, add all ingredients accept lobster claws, toasted pecans and pears. TASTE MIXTURE, adjust seasoning with fresh squeeze of lemon, pepper and salt. To Assemble and Serve: Using a mandolin slicer or very sharp slicing tool, cut pear into paper thin slices. Shingle approximately 6 slices for each portion. Lay slices on work surface, top with lobster salad, roll up and serve cold with toasted pecan halves and lobster claw garnish. Chef Notes: At Zebra, we finely shred (chiffonade) some of celery and top the salad as a garnish.

Zebra Mushroom Truffle Ragout on Creamy Polenta From Sous Chef Chris Wriggle Serves Six

1 Tablespoon olive oil 2 Tablespoons unsalted butter 1/2 cup diced onion 1 Tablespoon minced garlic 2 Pounds chanterelles and/or morels, cleaned and sliced 2 Teaspoons chopped fresh thyme leaves 2 Teaspoons chopped fresh oregano leaves 1 Cup chopped tomatoes 2 Tablespoons tomato paste 2 Cups chicken or vegetable stock freshly ground black pepper 1 Tablespoon chopped fresh basil leaves 1 Tablespoon chopped fresh parsley leaves 4 Teaspoons truffle oil 1 recipe cooked polenta* Chopped fresh herbs, for garnish (such as basil, parsley, thyme) Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam, add the diced onions and sauté until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, cook on high

stirring occasionally. Some browning is good, about 10 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and sliced truffles and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil, parsley and truffle oil to the pan. Stir to incorporate and reserve. *Soft Polenta 4 Cups water 1 Teaspoon salt 1 Cup polenta or yellow cornmeal 1 Cup 1-3 Tablespoons butter 2 shallots, minced 2 cloves garlic, minced 1 Cup grated Parmesan Bring the water to a boil with salt, shallot and garlic, whisk in polenta and return to boil. Lower heat, cover and cook on low approximately 30 minutes (read your polenta or cornmeal instructions…some are finer mill and quicker cooking…some take over an hour) When polenta is cooked, finish with whole butter (EVOO can be substituted) and cheese. For plating: Spoon soft polenta in center of bowl, ladle ragout in center, sprinkle with fresh herbs just before service. If you like, grate fresh truffles over top like we do at Zebra! Zebra Restaurant Zebra Catering Zebra Wine Bar Breakfast, Lunch, Dinner and Catering 4521 Sharon Road, Charlotte NC 704-442-9525 zebrarestaurant.net

Classic Cuisine Served The Modern Way By Chef Hervé Laurent

he goal of my recipes will be to provide you with the why and how to prepare different dishes. These are the same explanations provided to my students at SCARTS. Classic Cuisine Served The Modern Way! The Why? Food and Design is a big trend and popular. The presentation of the plate below is called “disorganized order.” The decoration looks messy but it takes lots of attention and details to balance colors and flavors. It gives guests the possibility to taste everything separately.

The presentation of the plate is important, but more than that, is the food pairing. Marinated salmon tastes sweet and salty, with a dash of spices. Asparagus is bitter, the sauce will give a sweet acidity (Balsamic vinegar) and strong flavor (mustard). To finish, use sweet carrots, light strong tarragon and sweet rose petals. The balance will be achieved with a combination of sweet, salty, bitter, sour and light spicy.

Scandinavian Marinated Salmon, Asparagus, Balsamic Sauce Prepared by Chef Hervé Laurent

Wild Norwegian salmon 2 pounds Whole spices like coriander seeds, cloves and juniper berries 20g Sea salt 30g Sugar 30g Fresh dill 1 bunch Dijon mustard 1 teaspoon Balsamic vinegar 1 soup spoon Sesame seed oil 2 soup spoons Carrot 1 Fresh tarragon 1 bunch Rose petals

Method Crush the spices. Buy the salmon skin out and bones out. Prepare the mixture of spices, salt and sugar – marinade the salmon 2 days, turning the salmon every 12 hours (8 am – 8 pm). The last day, add the finely sliced dill. Cut the salmon in nice cubes. Finish the presentation of the plate according to the picture (the asparagus will be served raw, to emphasize the bitterness and the freshness of the vegetable – the carrot will also be served raw).

Private Culinary Tour with Celebrity Chef Jet Tila By Linda Kissam

Succulent Green Papaya Salad, Deep Fried Marinated Pork served with special Yum sauce, cool sweet Chrysanthemum Ice Tea, Jade Noodles so authentic and tasty you’ll beg for the recipe…are just part of your private VIP tour experience with celebrity chef Jet Tila. If you’re a true foodie, you want the inside scoop on a specific style of cuisine. You don’t want to just read about it in a book. You want to see, smell, taste and experience it for yourself and with the best coach possible. Are you a foodie? Is learning about Thai food on your bucket list? Guess what? I know exactly how you can scratch it off. There’s a very special tour available for a limited few, on limited days with some very special talent. Yes it has a big price tag, but then most great things have one. For the right price, you and a guest can learn about and explore Thai cuisine and experience Southern California’s Thai Town through the sights, lives and tastes of its people. You can sample its diverse food and culture. You can meet local people and share their stories, cuisine and passion for living – like you have never thought you could. You can visit local markets and ethnic restaurants and be engaged by the sounds and sights, as two continents meet on Hollywood Boulevard under the careful guidance of Chef Jet Tila and Andrew Harris. Chef Jet Tila is not just another pretty Food Network personality. He has some serious credentials. Better yet, he’s willing to share them with you on his Thai Town Tour. Who wouldn’t want to be personally guided through Thai Town by its honorary Mayor, who also happens to be the Thai Culinary Ambassador to the US and the opening chef and 5 year veteran

Succulent Green Papaya Salad

There is a waiting list of restaurants who want to participate in my tour. They know I pick the best of the best. If they’re part of this tour, they’re one of the best. of Las Vegas’ Wynn Encore restaurant? I can’t imagine any serious foodie who wouldn’t want to get to know the chef who culinary personality and best-selling author Anthony Bourdain brought his “No Reservations” crew to Los Angeles to work with to coordinate a Thai Town segment for Travel Channel’s hugely 45

popular “No Reservations” series. I mean, if Anthony Bourdain trusts Chef Tila to provide the ultimate foodie experience for his audience, what are you waiting for? You’re going to experience the best tastes of Thai Town as carefully selected by Chef Tila.

He grew up in the area. He knows the culture, the cuisine and the people. According to Chef, “There is a waiting list of restaurants who want to participate in my tour. They know I pick the best of the best. If they’re part of this tour, they’re one of the best.” He’s going to help you understand – and taste why – Thai people frequent restaurants for one particular signature dish. Perhaps the biggest strength of this tour (besides the great food) is the one- on- one access to Chef Tila. The tour guide is actually Chef Tila. He meets you, he walks with you from restaurant to restaurant, he dines with you, and he introduces you to the customs, culture and insider information you can’t get through a guide book or menu cover. He encourages questions. He’s kind of a new best friend, coach, mentor and teacher all wrapped into one. I never felt hurried. I never felt like I was bothering him. I never saw him roll his eyes or sigh under his breath. He remembered my name and my guest’s name from introduction. He asked what we wanted out of the tour. He took us from our knowledge base of Thai food (mine was pretty strong, my guest had never had Thai food before) and was able to weave an

Wheel of Yum

of writing this article was a flat $2,250 fee. It is available through Melting Pot Food Tours and includes the services of Chef Jet and Andrew Harris as guides, your food and some beverages at several restaurants. This is an easy flat walking tour which takes about 2 hours or so, features easy parking, and sends you home with a box of killer desserts. Final tip. Although Chef Tila does most of the talking on the tour, the other tour guide Andrew Harris is a wealth of information and a culinary insider of rock star proportion. Absolutely engage Andrew on restaurant choices, chef information, current food trends, who’s doing what in the national food scene and more. If you don’t chat with Andrew, you’ve wasted a big opportunity that doesn’t come around often. Pork Jerky at Ruen Pair

exquisite afternoon of culinary delight that met both of our expectations. A very special part of the tour happened at our first stop, where he taught us how to greet and say goodbye to our hosts. We were coached how to hold our hands in the “Y” or “prayer formation” (different for men and women) and how to pronounce the Thai terms (different for men and women) for hello and goodbye. Chef also talked about each restaurant’s specialty, how to enjoy it and when to add in the ingredients from the “Wheel of Yum” to our dishes (not at first bite). I loved learning how to make a sticky rice taco, the blessing to use a fork, which restaurant had the best Thai Tea, and our infamous trip to the local market.

Chef took us to the tiny neighborhood Thai market to give us a greater insight into Thai cooking. He gathered up cooking supplies to teach us how to make our own dishes more authentic. He personally walked us around the market to find just the right tea we wanted to try. He hung out with us in the produce department answering every question we had on Chinese broccoli, Bok Choy, galangal (don’t say ginger) and fresh red chili. He even shared which Sriracha chili sauce is the right one to use in Thai dishes. I am not giving that tip out. You’ll need to take the tour to find out for yourself. A private VIP tour for two people at the time

Until we meet again on the best culinary tours this world has to offer, I wish you the best in your travels far and near.

Chef Jet Tila. Photo Courtesy of JennKL Photography

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

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

Graduates' placement is our success!

www.scarts.com.sv

Jackson Hole The Ideal BFF Getaway by Michelle Winner and Maralyn D. Hill

Snow King Resort with Alpine Slide, Raffertyâ&#x20AC;&#x2122;s Chairlift and the Tetons Courtesy of Snow King Resort

“Where do you think we will go this year for our get-away?” my friend says out of the blue. “Well, hello to you too!“ I snap back into the phone. I had not thought about it, but she is right. It is almost June and we usually hightail it out of here, as she always says, “Before the first Marco-Polo rings out across the pool.” So we look at destinations. After doing the “escape from the kids” thing for many years solely to preserve our sanity, we have it down to a well-planned plan. Get them into summer camp, preferably one they didn’t get ejected from last year-- check. Get the dog and cats a sitter-- check. Cancel the papers, well okay, our hubbies are still in our houses, so they can have a paper. Each stock up the fridge for him-check. Make our air reservations and get outta here-- check. “Jackson Hole?” she asks after I tell her what I have come up with. “What’s in Jackson Hole in summer?” I tell her there are lots of things to do, shopping is exquisite and it is not too crowded. “Then there are the views to forever,” I say, hoping that is enough. But I know she is very discerning, so I wait. She opens with, “Where will we stay?” 50

Stagecoach on Town Square Courtesy of Snow King Resort Hotel

I have several ideas, but a favorite is near the town. “Snow King Resort Hotel, rooms and spaces have been beautifully re-done and its food is delicious. They pick you up at the airport and take you right to the hotel.” If that is not enough, I take a deep breath and prattle on, “Okay, they have an incredible spa at Snow King Hotel. Olga’s Day Spa is owned by a famous Russian Olympic gymnast who toured the world with the Moscow Circus.” I don’t know how that relates to my friend, except I say, “So if anyone knows a world-class massage, it is her.” And I am right, Olga Needham is sought out by international athletes and captains of industry who fly in for her unique therapeutic massage that creates a burning sensation at the base of your spine. This in turn stimulates your nerve endings. Like nothing you have ever experienced, she has rejuvenated paralyzed limbs and developed this technique herself. She also trains athletes to avoid injury by creating training programs involving stretching and strengthening muscles. And I add, “I was told she has one of the best facial estheticians on the planet.” It seems my jaded girlfriend is getting interested. “Okay, what about the food?” she prods. “Well, Snow King’s signature restaurant is Hayden’s Post. And Executive Chef Scott Blackerby does a mean Coffee Dusted Elk Loin with Huckleberry Demi-Glaze. Doesn’t that sound good?”

There is natural beauty all around you. In the Grand Tetons, you can para glide or make a trek with for an unforgettable trip to Yellowstone National Park.

“Yes it does, but it will be summer.” So I counter with, “He changes the menu to feature what’s in season.” “Okay, sounds great, are there other places to dine?”

I laugh, because in Jackson Hole I know there are some of the most imaginative and diverse restaurants assembled under the Fine Dining Restaurant Group. I didn’t mention that my knowledge was recently acquired, I just used it.

“You want barbecue? We can do Q Roadhouse and Brewing Co. Want casual elegance and the freshest oysters and seafood? Then Rendezvous Bistro is the place. A simple nosh and great wine? Then we will wander over to sit on the

Four Season Jackson Hole Courtesy of Four Seasons

piece of art in the way it integrates with the landscape, but you are going to love its collections. You may even be able to see an elk herd from the picture windows, as elk frequent the grassy plain nearby. You want more?

Rendezvous Bistro Dec Courtesy of Fine Dining Restaurant Group

Jackson Hole is an art town, collectors fly in, and art shows like the Western Design Conference and auctions are held throughout the year. In Jackson Hole, there is natural beauty all around you. In the Grand Tetons, you can para glide with Jackson Hole Paragliding or make a trek with Jackson Hole Wildlife Safaris with your telephoto lens for an unforgettable trip to Yellowstone National Park. Everything is not too far away, but seemingly a world away from our base at Snow King Resort Hotel. So what do you think?” I feel I am closing the deal here, but she still has more. “Let me check this out. I know a couple of people who went there a year or so ago and I want to ask them a couple of questions. I’ll call you back later tonight or tomorrow.” While I am sipping my coffee, the phone rings. “Great choice, but I did discover a few more

patio at Bin 22.” After a pause, I sense that I have won her over. . . Nope, not yet. “I want to see something interesting too. Is there a museum or art or what?” I’ve got this. “Yes, the National Museum of Wildlife Art is a gem. Not only is the building a

Jackson Hole is an art town, collectors fly in, and art shows like the Western Design Conference and auctions are held throughout the year.

things to squeeze into our schedule. I had to check out that Jackson Hole includes the town of Jackson as well as Teton Village. As much as I don’t like one-night stands, we should spend one night at the Four Seasons at Teton Village. We owe it to ourselves, as they received so many awards, including being named one of the top resorts in the world on Travel + Leisure’s T+L 500 World’s Best Hotels list for 2014.” “Is that going to play havoc with our budget?” “Of course, that is why I am only suggesting one night, plus it will give us greater insight into the entire area. Plus, the bus stop is right outside Snow King and it will drop us off in Teton Village. By the way, you were right about Chef Scott Blackerby. His background is quite impressive. He has even been the executive chef at a private hotel in Dubai. You know what impressed me the most about the area?” “I can’t imagine, well maybe I can-- Olga?” “Well, that certainly is close, but it’s my understanding that the people who live there and generally from other places and move to the area because they love it. Good choice, it should be fun. Let’s pick our dates.”

Buffalo from National Museum of Wildlife Art Photo: Maralyn D. Hill

Birds From National Museum of Wildlife Art Photo: Maralyn D. Hill

Downing another sip of my coffee, I think, “Thank goodness. The deciding is always the most challenging. I am smiling as I hang up, Jackson Hole it is!”

Find The Right Rub For You By Dr. Kathy Gruver

The benefits of massage are numerous; improved circulation, stress reduction, greater range of motion, release of feel good hormones, prevention of muscle injury and it feels good. But how do you know which type of massage is right for you?

Swedish, The Basic

It can be confusing to stand in front of a spa menu and know which is best for you. Associated Bodywork & Massage Professionals (www.abmp.com), a national massage organization, estimates there are over 200 different massage techniques practiced today. As a massage therapist with over two decades experience I’ve taken a look at some of the most popular massage styles and what people are asking for.

Swedish, The Basics

Swedish, a basic technique that most people are familiar with, is light work involving long strokes, kneading and percussion. This is usually done for relaxation and to increase circulation and is a style that is very popular amongst therapists. Similar to Swedish, Lomilomi or traditional Hawaiian massage uses a lot of circular movements and forearms. Lomilomi literally means “to knead or fold”.

Lymphatic Drainage, Cleansing

Light touch massage used to move the lymph through the body and flush the system. This technique is great for edema or swelling and detoxification.

Hot stone, Rock On.

A popular spa technique in which hot stones (up to 140 degrees F) are placed on the body. The stones are then used as tools to give the massage. Pressure can be deep or light and the warmth adds to the relaxation. A note of caution though, this can feel relaxing, but there is more chance of injury because an inexperienced therapist cannot feel the tissue beneath their hands and can go too deep. There is also the chance of being burned. This is a very common offering in spas, but make sure choose the therapist wisely.

Deep Tissue, Some Gusto Deep tissue is, just like the name implies, deeper work on the muscles. Deep tissue

utilizes knuckles, elbows, feet or tools. This is another popular spa modality (often with an up-charge) and is useful for aches, knots, tension and muscle pain. Contrary to popular belief this doesn’t have to hurt. If the pressure is too much during your massage, ask your therapist to lighten up. If they decline…get a new therapist. This is considered a more advanced technique and not every therapist has been properly trained in it. It’s not just harder Swedish so again, an inexperienced therapist can injure you.

Sports massage, Game On

Sports massage is a combination of techniques specifically for the athlete. Very useful for pre and post event, sports massage stretches,

Contrary to popular belief this doesn’t have to hurt. If the pressure is too much during your massage, ask your therapist to lighten up. kneads, shakes and uses deep pressure to help prevent and address injuries. Post event massage can calm the nervous system and help to flush the lactic acid out of the muscles, reducing recovery time.

Trigger Point, Get to the Root of the Problem. Similar to deep tissue it searches out specific points, which refer pain to other parts of the body. This technique is based on two decades of research and was made popular in the 1980’s by doctors who mapped the trigger points and their referral patterns. Therapists use this technique for pain management, increased range of motion and rehabilitation after injuries. Not typically done in the spa environment, this is common amongst stand-alone practitioners and is my favorite modality in combination with deep tissue.

Shiatsu, A Taste of Japan

Shiatsu works with energy meridians similar to those used in Acupuncture. It is performed on the floor and you stay fully clothed though some spas have moved it up on the table. Shiatsu isn’t just about the physical, it is used to tone and balance the energy and to calm or activate the system. It’s versatile; the compression used during shiatsu can be deeper in a pre-sport situation or lighter to help drain lymph. It doesn’t focus on specific muscle groups; it’s about the intention and the energy. Acupressure is similar with the exception that it focuses on individual points, not whole energy meridians and can be used for selftreatment. Hot Stome, Rock On

Reflexology, typically done on the feet but also popular on the hands and ears, follows a belief that every point on the body has a corresponding point on the foot. An ancient Chinese therapy, reflexology is especially useful for stress-related illness and emotional disorders. Traditionally this is not just a relaxing foot massage and in fact, can be incredibly painful. But most spas and foot massage locations have made it into something more relaxing and less clinical.

Medical Massage, The New Kid

This is a category of massage, not really a technique on its own and is relatively new. It is used for injuries or rehabilitation and indicates that the therapist has training to address specific pathologies such as frozen shoulder, carpal tunnel, sciatica, disease states and others. These therapists often work with Chiropractors, Physical Therapists and Doctors. Some therapists use “medical massage” as a general term that differentiates them from “spa massage”.

Reiki, Spirit Calling

Reiki is a technique that a lot of massage therapists utilize but it’s not really a type of massage. Reiki (meaning Universal Life Force) is a hands-on healing technique that uses universal energy flowing through a practitioner into the person being healed. It heals on all levels of body, mind and spirit and is a great addition to a massage or as a stand-alone session. This has become a common offering in spas. I’m actually not a fan of that since I consider this more of a spiritual healing technique than a spa offering, but if the person is qualified, it can be fabulous. I hope this brief exploration of massage techniques proves helpful. Whichever massage you choose, may they be frequent and beneficial. Photography courtesy of Shutterstock.com.

Thai, Lazy Man’s Yoga

Thai massage, popular in modern spas, has been taught and practiced in Thailand for 2,500 years. This technique is performed on the floor, fully clothed and utilizes a lot of stretching and manipulating of the client’s limbs and torso. This can be physically intense so it’s not recommended for people who are injured.

Barefoot, Step on the Wild Side

Barefoot or compressive deep tissue is a massage practice that uses the therapist’s feet instead of hands. Although similar

techniques have been used in other countries for centuries, this American style grew out of a need for deeper, continuous pressure with less stress on the therapist’s hands and arms. This approach is performed on the floor with the client clothed. The therapists will often use a stick or wall brace to help support themselves as they manipulate your tissue. Rarely this is done on a table with a massage therapist standing above you using a bar support on the ceiling.

Reflexology, More Than a Foot Massage 56

Reflexology, More Than A Foot Massage

A Collection for the Woman Going Places By Leah Walker

Womenâ&#x20AC;&#x2122;s clothing designer, Jia Li, has taken the utilitarian look out of multifunctional clothing and made it ultra chic.

Swedish, The Basic

You’re living and designing in New York City. What was your path to get to the United States? How did you become involved in fashion?

Jia Collection features an array of tops, dresses, jackets and coats, all of which can be worn at least two different ways. Classic shapes combined with innovative design are trademarks of Jia Collection I first discovered Jia last spring and have since worn her pieces from the beaches of Maui to the mountains of Switzerland. Amazed by the craftsmanship, design and versatility of Jia Collection, I sat down with the designer for a look inside of her line for the woman on the go.

Growing up in Yunnan, the most biologically, culturally and ethnically diverse province of China, I was influenced by the many minority groups dressed in laboriously crafted costumes. My foray into the fashion world started early when I became enamored with the clothing creations I discovered in the small selection of fashion magazines at my local bookstore. It was then that my passion for fashion design came to life. In 2000, I obtained a master’s degree in International Business from the Norwegian School of Economics and Business Administration. My master’s thesis, “Value Creation for Fashion Marketing Firms,” won top honors among the class. In 2002, I came to New York to study at Fashion Institute of Technology (FIT) and graduated summa cum laude in 2005. After graduation, I interned and worked at Anna Sui, Maggie Norris Couture, Macy’s Merchandising Group and Perry Ellis International. After

Hot Stome, Rock On

working for other brands for a few years and seeing a lack of comfortable, chic and versatile designs, I decided to launch my own collection designed for modern women who need versatile fashion designs for work, travel and leisure. What led you to start Jia Collection? Was it difficult to take the leap of starting your own line? Besides trying to fill a market niche as mentioned previously, there are few other reasons. I really dislike that many fashion brands just copy each other. Many more innovative fashion products can be designed and made which provide greater value for a modern lifestyle. I think that women should have their own unique style rather than just following a trend. By giving women designs that are classic with an edge, they can easily have the looks they want. With women living a more fast-paced lifestyle, they’re attending more events, both socially and professionally. It can be challenging to dress stylishly, especially for women who don’t want to repeat outfits. By offering women reversible and convertible designs, efficiency is much improved in women’s daily dressing.

Describe the woman you are designing for. Jia Collection is for modern women on the go. Because of the versatility of the designs, our customer is able to wear our line for a multitude of occasions–work, cocktail parties, charity events, gallery openings, girls’ night out, shopping and both business and leisure travel. Each of your pieces can be worn at least two different ways. Please explain how you’re able to create stylish and functional clothes. Traditionally, there is always an inside and outside of each clothing piece. By shifting the perspective a little, the inside can become outside and vice versa. This is particularly doable compared to many other products because clothing is made of fabric, which is

very pliable. Instead of designing only the outside, I design the inside of a clothing piece as well. By paying meticulous attention to details and construction, a clothing piece is utilized to its maximum potential–beautiful and perfectly constructed inside out. To be honest, it is really not as easy as it sounds. To have a design that is perfect both inside and out poses challenges not encountered on nonreversible pieces. Many of your pieces are knit. Is this your preferred material, or do you find that it simply works best for your clients? Knit, especially sweater knit, is my preferred material for several reasons. When designing knits, the fabric is also designed, since knits are made from one single yarn. The process of knitting is one of creating fabric, clothing

With women living a more fast-paced lifestyle, they’re attending more events. It can be challenging to dress stylishly for women who don’t want to repeat outfits.

pieces and shape simultaneously. When designing knits, I can make it in the exact color and pattern as I’d like, and with modern knitting technology, many interesting doubleface fabrics can be created that look quite different. Various colors and patterns are achieved, which open up a whole world of design possibilities. Given their stretch and breathability, knits are very comfortable. They’re also easy to take care of and don’t wrinkle, which is a huge time saver when traveling. How do you keep things fresh season after season? Where do you find inspiration? I have an open mind and draw inspiration from traveling, music, movies, art, food, etc. Everything can be an inspiration if you pay enough attention. My mind is like a big closet with many drawers in which I can take from based on what I need in that moment. I pay attention to the changing needs of my customers and draw from my inspiration drawers. Then I create designs catering to their immediate needs.

The process of knitting is one of creating fabric, clothing pieces and shape simultaneously. 60

Your pieces have made their way into InStyle, Lucky and O magazines. You’ve also had your clothes on a number of celebrities, including Kerry Washington, Maria Menounos and Julia Ormond. Who would you love to see wearing your designs? I really admire Angelina Jolie. She is a woman on the go. She is brave, charitable, empathetic and compassionate. I see her as a great actress, mom, wife and ambassador. She is the epitome of multi-tasking, which is how I want my designs to be. Where do you see Jia Collection in five years? I would like to see Jia recognized by many more customers and become the #1 go to source for versatile fashion, with much larger national and international distribution. For more of Jia Collection, including the ten benefits of wearing reversible clothing, visit jiacollection.com. Luxe Beat readers may use the code ‘TRAVEL’ to receive a 25% discount.

Hot Stome, Rock On

Summer Crosley uncovered By Sherrie Wilkolaski

I have always tried to stay focused, even when others try to bring me down. It is so important to be confident, strong and secure on the inside.

here is more than meets the eye with model and actress Summer Crosley, as I discovered in our recent interview. The Californication actress is our Luxe Beat Magazine May 2014 cover model and as she travels the globe, she’s an advocate for ocean life conservation. Her beauty is more than skindeep and her compassion for living things, both on and off land, is refreshing. She lives her life by not sweating the small stuff and after all of her exotic travels, she has plans to keep her life simple. Here is what she had to say during our online interview: Sherrie Wilkolaski: How are you involved with Ocean Life Conservation? Summer Crosley: Through my travels as a model, I’ve learned so much about different cultures, lifestyles and gained an awareness about ocean life conservation. It has been an enthralling experience and an essential part of my life journey. It’s through traveling to so many beautiful destinations that I have learned the importance of ocean and wildlife conservation and have been working with conservation groups to raise awareness of the human impact on the world’s oceans and rainforests. Despite my many career paths, dedication to various conservation groups is priority to give back and to me, is essential to a balanced life. SW: Have you ever considered a different career path? SC: Yes. It would be in the health and wellness industry. Healthy nutrition and living a balanced lifestyle are important to me. Meditation, yoga, juicing are all very essential aspects of my daily life and educating people on this is of great interest to me. SW: What would you like to be doing in five or ten years? SC: To be a mother and have a family of my

own. The idea of creating a family with someone you love is so beautiful to me. I would love to be living on an island somewhere, right on the water too. SW: When you were a little girl, what did you dream about doing when you were an adult? SC: I was born in Carbondale, IL a small town in the Midwest and am still a small town girl at heart. As a little girl, I knew I wanted to do something different, something about which my family could be proud. From a very young age, I had a passion for beauty and fashion and recognized I wanted to be part of the fashion and media industry. SW: When you have a moment to yourself, what is that you like to do? How do you indulge

yourself? SC: I focus my time and energy on an active lifestyle and the positive influence of family and friends, while getting involved with the environment. When life gets hectic, I trade in glamour for the beach or a hike any day. SW: Do you have any compelling hobbies or little known secrets that people generally do not associate with your persona as a model? SC: I am definitely an outdoors girl; riding around on a beach cruiser, laying out at the beach, hiking, spending time with my French Bulldog puppy Chloe, unquestionably always on an adventure to see and try new things in life. SW: Where is your favorite place to travel? SC: Africa, I love Africa. The wildlife, the 64

animals, the landscape, the entire country is so amazing to me. When I am there, I feel so different, almost like I am re-living in some other past life. SW: When you travel, what can’t you do without? SC: Sunglasses, body oil to keep hydrated, and my iPhone to take lot of pics! SW: What simple beauty secret can you pass along to our readers? SC: To really take care of your skin. It is so important to exfoliate and use natural products. Our skin is like a sponge, and the products we put on it absorb into our bodies. Using the highest quality products is essential. SW: Is there anything special you would like

people to know about you that they don’t see on the surface? SC: Yes, that I have always tried to stay focused, even when others try to bring me down. It is so important to be confident, strong and secure on the inside. The world is a competitive place, and if you believe in and love yourself, then can accomplish your dreams. SW: What is your favorite book? SC: Don’t Sweat the Small Stuff, by Richard Carlson. SW: When you get up in the morning, what is the first thing you reach for? SC: Water. I am usually very thirsty and love drinking water first thing. Then after that, I go for the coffee! 65

SW: Do you prefer modeling or acting? SC: I love both, however they are so different. Acting is definitely more challenging, but so much more exciting, and it really tests one’s abilities. SW: What is next for you? SC: There is a major role that I’ll be playing which is coming out next season, but right now it is still secret. My week is always different, whether it be a magazine shoot, filming a commercial, TV show, and ocean conservation meetings. I never know one week to the next.

Photographer: Verana Miller Model: Summer Crosley Wardrobe: Mara Hoffman

Luxury Glamour on the go By Sherrie Wilkolaski

uxury travelers want the finest tools when it comes to their beauty routine. Filling a suitcase with dozens of creams and potions can take up unnecessary space that could be set aside for another pair of Jimmy Choos. Wouldn’t it be nice to have a simple beauty plan that you can trust? Something you can grab and go. This luxury glamour on the go round-up is ideal for the luxury beach traveler or the business executive on the run. I had the opportunity to review the below products and enjoyed them all.

Rowenta Beauty’s Versa Style™ Styling Iron -$200, Bloomingdales Hair care can be difficult when you have to lug a variety of apparatuses that help to suit your mood for curls vs. straightening and the like. The Rowenta Versa Style Iron was by far my favorite piece in this beauty travel kit. It is five salon tools in one – a flat iron, roller set, and three curling irons. They say the magic is in what they call ProCurling™ technology. I have been using this every chance I get. When I travel, I miss my hot rollers, but no more, this salon quality tool

is amazing. My hair held the curl longer than my other curling irons, and I didn’t have the static that I sometimes get with my hot rollers. Ladies, you are going to love, love, love this product! Amarte Daily ExfoliPowder -$35, AmarteSkinCare.com Let’s talk about caring for your skin and the Amarte Daily ExfoliPowder. The first thing I noticed was the scent, it was very light. I’m extremely allergic to perfumes, so I have to be extra careful when testing new cosmetics and had no issues with this product. My skin was instantly soft and smooth after the first application. I rotate my skincare routine, so it was a nice addition to what I’m already doing, and I used it for a week, and feel it would treat me well on a trip. My next excursion is in a few days and it will be coming with me. Amarte Ultra Veil® $45, AmarteSkinCare.com Next, I tried the Amarte Ultra Veil light sunscreen fluid and it is right up my alley. My alabaster skin doesn’t play well with the Sun, so sunscreen is a must

in my beauty wardrobe. This was very light, unlike most sunblocks which can sometimes feel like a layer of mashed potatoes on your skin as you move up the SPF ladder. This is a SPF 50+ and there was no greasy residue. It soaked into my skin in seconds, leaving me to second-guess myself and wonder if I had used it at all. Ingredients include Ginkgo Biloba nut extract and caviar. It’s waterproof for up to 40 minutes, and overall absolutely luxurious! xRepechage Algo Mist® Hydrating Seaweed Facial Spray -$33.50, Repechage. com The Repechage Algo Mist® Hydrating Seaweed Facial Spray was a nice treat. Personally, I’m not a misting type, but I did enjoy the refreshment for my face when I felt I needed a pickme-up. It fits nicely into any small handbag, so you can take it with you by day or evening. Indulge your

face or décolletage with a spritz or two, when you need a little boost. jane iredale Facial Blotting Papers -$11, shop. janeiredale.com When you’re not misting, you’re blotting and the jane iredale Facial Blotting Papers worked much better than a tissue or any cotton cosmetic pad. They are made from organic flax seed, which I liked. It removes the shine without disturbing your make-up. Compact enough to fit in a wallet or clutch. Putting together your own luxury glamour on the go beauty kit makes sense. Select from the premier products reviewed above or find some key products that will take the hassle out of an extensive beauty routine. Who knows, you may realize a simpler routine is just what you need to spend more time shopping for shoes. Photography courtesy of 5wpr.

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Art In Full Bloom By Renee Phillips

Three Different Artists Who Are Inspired by Flowers

With the arrival of spring New York City residents and visitors alike are encouraged to visit the many wonderful outdoor attractions such as The New York Botanical Garden. Located in the Bronx, this spectacular 250 acre oasis offers diverse gardens and luxuriant plant collections. Viewing art that has been inspired by flowers and fauna is an experience that offers us the same healing benefits we receive from exploring outdoor gardens. The magnificent beauty of flowers and their symbolic meanings have inspired artists throughout history. Durer’s botanicals, Monet’s water lilies, O’Keeffe’s poppies, Van Gogh’s sunflowers, and Warhol’s daisies are merely a few of many cherished examples of life-affirming works of art. Contemporary artists Lisa Goesling, Arthur Jacob, and Sheila Grabarsky are also inspired by nature. They bring their technical prowess and joie de vivre to their art to uplift our spirits. Right: “The Orchid Show: Key West Contemporary” at The New York Botanical Garden. This exhibition features classic and exotic orchids and continues through April 21, 2014.

Photo by Ivo M. Vermeulen.

Lisa Goesling Lisa Goesling is guided by her passion to create detailed compositions of flowers, vegetables and insects. The artist who lives in the Chicago, Illinois area exclaims, “I find the textures, shapes, patterns, and repetition of nature incredibly inspiring.” Goesling begins a piece by first closely examining the characteristics of her subject with a magnifying glass. Then, with sharp tools, she etches fine lines into a museum quality, acid-free, archival board that has been covered with porcelain clay and India ink, manufactured by Ampersand. By varying the amount of pressure she applies with her tools the artist achieves a myriad of contours, values and textures. Goesling’s impressive artistry has attracted many collectors and accolades. Most recently, her drawing titled “Inside of an Iris” was chosen to appear on the cover of “TransAtlantic”, the New York Times bestselling novel by Colum McCann, which will be published in the spring, 2014. It also received a Manhattan Arts International “Critic’s Choice Award” in 2013 from Jill Conner, New York art critic and curator. About “Inside of an Iris” Conner stated, “Blossoms and stems unwind in a circular pattern as if arranged upon a flat surface. Yet Goesling’s use of lyricism in line suggests a series of performative moments that spin boundlessly.”

Photo by Ivo M. Vermeulen.

photograph them in case they perish before I have completed my art.” Created with flawless execution and originality Goesling’s art work ranges in size from as small as 4”x4” to as large as 30”x50”. The prolific award-winning artist states, “The smaller boards go everywhere with me, since I never know when I am going to be inspired!” To view more of Lisa Goesling’s art visit her website www.lisagoesling.com.

Goesling’s artistic approach requires mistakefree proficiency, time and patience. She explains, “Although I prefer to work from the real flower, weed or leaf, I am careful to

Photo by Ivo M. Vermeulen.

Arthur Jacob Arthur Jacob is an imaginative artist who has fully embraced the digital age with gusto and exclaims, “I invite viewers of my art to undertake an exciting adventure of discovery.” As a photographer and digital artist who uses his computer mouse as a paint brush Jacob is energized by the range of unlimited possibilities that this new and expanding medium offers. After photographing his desired subject Jacob manipulates the image using different digital applications. He states, “The number of software programs available to me is amazing. New ones are introduced every two or three months.” He has created a series of nature-inspired images titled “In The Back Yard”. Comprised of many dramatic floral motifs this portfolio reflects the artist’s exuberant painterly techniques, use of vibrant colors and rich contrasts.

I invite viewers of my art to undertake an exciting adventure of discovery

Stagecoach on Town Square Courtesy of Snow King Resort Hotel

Jacob’s creative versatility has propelled his art into many homes, medical facilities and other non-residential spaces. He produces art in a variety of sizes and substrates, which is attractive to interior designers and architects. Among his many large scale commissioned pieces is an abstract triptych of mixed flowers that measures approximately 7 feet high and nearly 12 feet wide. Becky Najafi, De Altelier Design Group, is president of the Interior Design Society, Las Vegas, Nevada. She has used Jacob’s art for many of her projects and states, “Arthur Jacob’s work is inspiring, refreshing, intriguing and a delicious experience for all the senses. The bold colors and movements in his pieces are exciting and jubilant.” Jacob has received international recognition including three awards from the Medial Museum in London, England. He is the recipient of two Awards of Excellence from Manhattan Arts International. In addition to exhibiting in many one-person and group exhibitions, Jacob’s art has been selected by the Museum of Digital Fine Art and The Museum of Computer Art for their online exhibitions. As an active member of the art community Jacob has served on the board of the Coos Bay Art Museum in the state of Oregon where he currently resides. He will be moving to Florida in April, 2014. He is also the founder of Exhibitions Without Walls, an organization that provides opportunities for photographers and digital artists.

Stagecoach on Town Square Courtesy of Snow King Resort Hotel

To view more of Arthur Jacob’s art visit his website at www.arthur-jacob.com

Shiela Grabarsky Sheila Grabarsky is a New Jersey artist known for her bold and expressive gestural abstract paintings. A juxtaposition of contrasting colors, loose brushwork and spontaneity characterize her work. Grabarsky achieves a medley of sumptuous, tactile surfaces by applying layers upon layers of fresh paint and dried acrylics from her palette – what she refers to as “palette skins”. She also applies papers, plastic resin pellets, gels, wax and even jewelry hardware to her paintings to add reflection, depth and texture. The artist’s widely recognized “Garden” paintings transcend the literal depiction of her chosen subject matter. They engage viewers on an emotional level, provide a personal connection to nature and provoke a visceral response. She delights in introducing people to new ways of viewing the world and explains, “Abstraction is a wonderful way to observe an inner reality for both the artist and the viewer. I would like to convey to the viewer that we are surrounded by abstractions — everywhere we look.” Grabarsky’s animated paintings have been compared to those of Vasily Kandinsky, the Russian painter and art theorist, referred to as “the father of abstraction”. And, like Kandinsky, the essence of inner beauty and the potency of the human spirit are key factors in her art. As the artist explains, “My work is about introspection — spiritual, psychological, and soul-searching.” The energetic artist embraces different genres of music which accompany her in her studio and invigorate her canvases with an undulating rhythmic movement

Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine for the soul. Luther Burbank Her art is in many private collections, has been featured on music CD covers, and was selected as the background for a collaborative J&J/ Rutgers video. In addition to New York City, Grabarsky has had exhibitions at the Bergen Museum, Masur Museum of Art and the Clymer Museum, and other venues throughout the United States.

Consider bringing nature-inspired works of art and their restorative qualities into your living and working environments. As Sir John Lubbock eloquently stated, “Art is unquestionably one of the purest and highest elements in human happiness. It trains the mind through the eye, and the eye through the mind. As the sun colors flowers, so does art color life.”

To view more of Sheila Grabarsky’s art visit www.grabarskystudio.com.

Perfect Antidote to Seattle’s Winter Grey Palette, New Chihuly Garden and Glass Words and Pictures By Janice Nieder

Iconic Seattle: Chihuly, Space Needle and rain

Dale Chihuly at work

s soon as I entered the exhibition I thought that this is exactly how Alice must have felt after she tumbled down the rabbit hole into a fantasy world. This one is populated with surreal, kaleidoscope-colored glass creations ranging in size from minute, gem-like balls to a 1,340-piece, 100-foot long sculpture, hovering high overhead in the “Glass House”, inspired by Dale Chihuly’s two favorite buildings, Paris’ Sainte-Chapelle and London’s Crystal Palace. Done in vibrant shades of orange, yellow and red, it offers a warm sunrise/sunset glass-framed view of the Space Needle towering behind the building. As you meander through the other eight galleries you’ll encounter elaborate installations 74

grouped by theme such as Chihuly’s “Glass Forest” filled with squiggly, glass stems created by simultaneously blowing and pouring molten glass from the top of a stepladder to the floor below, where the deflated bubble solidifies. You’ll hold your breath in wonderment as you enter the magical, marine-blue “Sealife Room”, filled with sculpted sea urchins, anemones, star fish octopus but sadly, no little mermaids. Look up at the “Persian Ceiling” to enjoy a Fourth of July firework finale anytime. Look, but don’t touch, the 20 hand blown glass bowls that sprout up in the “Macchia Forest” Chihuly has often said, “I want my work to appear as though it came from nature so if someone found it… they might think it belonged

there.” Head outside to the garden and you’ll see that’s exactly what he accomplished. Chihuly’s creations blend in seamlessly with the explosion of color provided by crimson camellias, scarlet daylilies, dogwoods, hardy fuchsias and handkerchief trees. Collections Café Many museum cafes offer convenience and little else. But the Collections Café is a genuine food find in its own right as well as offering a fascinating peek at Chihuly’s whimsical collections which are displayed throughout the restaurant. Hanging from the ceiling is a myriad of vintage accordions. Wood shelves and 28 glass-topped tables double as show-cases for his eclectic collections of toy soldiers, transistor radios, antique inkwells, ceramic dogs, X-mas ornaments, Mexican silver ashtrays, fish decoys etc. As a young boy, Chihuly loved scouring the Puget Sound shoreline in search of bits of beach glass and thus began a lifetime of collecting things that catch his eye for whatever reason. “I love to find the beauty in everyday objects,” Chihuly explains.

Above: Macchia Forest filled with trademark Chihuly bowls Right: How does Chihuly’s garden grow?

Menu choices are as eclectic as the art collections ranging from local Grilled Pacific Octopus, Salmon Shrimp Cakes, Crispy Beecher’s Cheese Curds served with Bourbon Tomato Jam to the Jidori 40 Clove Garlic Chicken paired with some tasty wines classified as Northwest Gems. The cafe is open the same hours as the museum. Chihuly Garden and Glass Address: 305 Harrison St, Seattle, WA 98109 Phone: (206) 753-4940 Hours: Weekdays 11-8 Weekends 10-8

Collections Cafe. pic by Collections Cafe

Art of the Matter By Mary Haban Photography by Dale Sanders

Magnificent mansions are just one of the highlights of Winter Park’s Scenic Boat Tour

an you hear it? That certain hum? It’s on the streets of one particular bohemian city just outside Orlando. It’s a beat so distinct it permeates the very core of your soul. And on any given day that’s precisely what you’ll encounter. That rhythm is a kind of impromptu melody, that sings within the hearts of visitors and locals alike. Though it’s not audible to most, it’s there. It is. Look closely and you’ll see it for yourself, in the syncopated footsteps, overt skips, and even the over-zealously playful nature of the people strolling down an avenue called Park in a city named Winter Park. This colorful corridor has a style all its own: walkways dotted with sassy shops and cozy cafes, and

in the air, the most heavenly, delectable scents. Rich, dark, robust aromas waft over the crowded, art inspired streets making one wonder if it’s the coffee, the international cuisine, or the best nourishment of all: food for thought.

reviews since opening its doors last fall, and for good reason. At the center of this “holistic style” hotel is its mission of giving back to the very community it serves, which unlike most, is both rare and noble.

Owned by Rollins College, The Alfond Inn was designed and constructed with a A Work of Heart $12.5-million grant from the Harold Alfond Clean lines, soaring windows, and angular shapes mark the entrance to one of the most Foundation. This philanthropic mantra of “giving back” rings true in what’s done with thoughtful structures to make its debut in this creative city: The Alfond Inn. Part hotel, the net operating income from the Inn; it’s directed to a scholarship endowment fund to part art gallery, this 112-room boutique help students pursuing their educational property boasts an elevated pool, awarddreams. Full scholarships and ample financial winning cuisine, lush gardens, and a roaring assistance are awarded to a number of outdoor fire pit. The hotel has received rave 76

Warm, soft glows surround The Alfond Inn when night falls

deserving students from this hotel’s proceeds. And whether or not they know it, guests are also receiving their own education — in art — as paintings, sculptures, photos and artistic creations greet them in the hallways, walkways and public spaces of the hotel. “It’s exciting when a boutique hotel like ours can serve as an extension of a fine arts museum,” says Deanne Gabel, General Manager of the hotel. “The Alfond family has given Rollins College a world-class collection of important 21st-century works that we are

delighted to have on display for our guests.”

curator Abigail Ross Goodman.

Guided tours of the collection, never before on view publicly, are offered daily at 10 am and 2 pm by a Concierge trained by Barbara Alfond and Dr. Ena Heller, the Bruce A. Beal director of the Cornell Fine Arts Museum at Rollins College. The tour is free but reservations are requested.

“The collection is dynamic,” says Goodman, “and the rotations of artworks will keep the visitor experience ever-evolving as new connections are made between the objects on the view.”

Frequent guests will also see that the collection changes every few months, with a hands-on rotation by Barbara Alfond and

Creative Cuisine

The thought process kicks into high gear upon entering Hamilton’s Kitchen, the signature restaurant at the Alfond Inn. Named after the seventh president at Rollin’s College, the A roaring fire pit that warms your hands and heart at The Alfond Inn

Warm, soft glows surround The Alfond Inn when night falls

A palatial rooftop pool beckons guests to take a dip at The Alfond Inn

Itâ&#x20AC;&#x2122;s exciting when a boutique hotel like ours can serve as an extension of a fine arts museum

Sleek, chic and oh so mod raises the guest experience to new heights at The Alfond Inn.

Warm and inviting interiors envelop your senses at The Alfond Inn

Impressive dĂŠcor greets diners at Cocina 214 Restaurant & Bar

Dine in the lap of luxury at Luma on Park

eatery embodies that same spirit of ingenuity and generosity the college is known for. Certain touches put in place on purpose demand your attention. Chairs of different shapes and styles surround each table. Candles, infused with olive oil and garlic clove, flicker warmly upon distressed dark wood surfaces. And the cuisine, the mouthwatering, flavorful, creatively constructed cuisine, is both revered and celebrated. Traditional, Southern cooking intersects with modern day preparation in this spacious, open style kitchen. Dishes infused with citrus, strawberries, corn, tomatoes, beef and fresh seafood from the Gulf of Mexico pay homage the rich history of local agriculture. Produce from a variety of vendors at the farmers market that’s just up the street, are thoughtfully incorporated into the kitchen’s nightly recipes. The culinary team here is deliberate about food and fiercely loyal to the folks who grow the very ingredients they use. It’s their passion. Cooking, to them, has always been a sort of refuge, a place to create and express. Like two beautifully built bookends, meals are approached with a comprehensive theme. Appetizers like the deconstructed oysters Rockefeller tantalize taste buds, while endings like the warm, mixed berry cobbler, topped with vanilla bean ice cream melt hearts. From the rustic farmers tables, to the heavy serving pieces, to the warm, inviting staff, the commitment to serving locally sourced ingredients shines through in each dish. Call it informal dining with a dash of formality. Whatever it is, it keeps diners coming back again and again to experience that certain something that seems to be missing at many cookie-cutter type establishments. Soulful artistry springs eternal here.

Wonderful Waterways

One of the best ways to get the lay of the land in Winter Park isn’t by walking, biking or even driving. Located just five minutes from trendy Park Avenue is one of the most breathtaking views you’ll ever find, and this ride is all about relaxation with swaying palms, lush landscapes, exquisite estates, magnificent mansions and that’s just the first 20 minutes of your journey along Lake Osceola. Welcome to the Winter Park Scenic Boat Tour. This hour-long, 18-passenger pontoon boat ride won’t disappoint. What it will do is provide a rich history of this cozy community, and leave you yearning to explore it.

From the rustic farmers tables, to the heavy serving pieces, to the warm, inviting staff, the commitment to serving locally sourced ingredients shines through in each dish A Worthy Walk

Slip on your favorite pair of shoes for this stroll. And make sure they’re comfortable. Taking this trek is a no-brainer. Block after block of sheer, unabashed bliss awaits eager shoppers, diners, and those “just looking” for that perfect place to plop down and people watch. Park Avenue is Winter Park’s version of Rodeo Drive, without all the hoopla. The vibe here is, “I’m trendy, not flashy.” Sidewalks become real life billboards for nirvana. To the right are wine bars and coffee shops, across the street, unique accessories, fashionable favorites, and a nationally known museum.

More than 156 handselected wines await your palate at The Wine Room

As the sun begins to shift, I quickly realize time is slipping away and my need to explore the Morse Museum is outweighing all other options for the moment. Award-winning creations come to life courtesy of J. Christopher Windus, executive chef at Hamilton’s Kitchen

Guided cruises take visitors through three of the seven lakes and two, narrow man-made canals on the tranquil Winter Park chain. Each ride features towering cypress tress, subtropical flowers, and that perfect piece of serenity we’re all in search of. Open 364 days a year, this popular attraction is the furthest thing from a tourist trap. In fact, I’d consider it a museum on water. The historic homes, lush ferns, and curious birds are the ultimate works of art.

Glorious glass creations draw in the crowds at the Morse Museum

The centerpiece of the museum is the work of Louis Comfort Tiffany (1848–1933.) Make sure you allow plenty of time to see this collection, as room after room showcases the magnificence and splendor. This collection has been referred to as, “The most comprehensive and most interesting collection of Tiffany anywhere.” In her book The Art of Louis Tiffany, Vivienne Couldrey described the Morse’s holdings as “The most important collection of Tiffany material in the world today.” Just a few blocks away from the Museum, is an establishment also dedicated to the celebration of glass, or shall we say glasses. Beautiful, dainty, long-stemmed wine glasses may never make their way into any museum, but that won’t matter to the steady stream of locals and gaggles of visitors who keep this place brimming excitement nearly every night of the week. The Wine Room showcases over 156 hand-selected wines that can be sampled by 1oz, 2.5oz or 5oz pour sizes on new stateof-the-art Enomatic wine dispensing machines. All wines are available to purchase. Grab a seat inside the chateau-styled interior, or venture downstairs to the vault to relax in a lounge-type atmosphere. If people watching is your ultimate goal, then let your thoughts take flight in the outdoor seating area. Select

Charcuterie paired with the best selection of reserves at The Wine Room

Bruce Simberg turned his passion for wine into a burgeoning business by creating The Wine Room

from an assortment of charcuterie trays complete with artisan meats and cheeses, pickled vegetables, and grain mustards. A new tapas-style menu features Mimosas and Champagnes as well as ice-cold microbrew or draft beer from the bar. What once began as the private wine collection of owner Bruce Simberg has now become the winner of the “Best of Award of Excellence” from the Wine Spectator.

A Diner’s Dream

Dessert that’s worth every calorie at Hamilton’s Kitchen

Finding a great place to eat in Winter Park isn’t easy. After all, there are serious factors to consider. And depending on which type of cuisine strikes your fancy, you could find yourself in a real predicament. Which wildly popular restaurant should you try tonight? With scores of them serving up stellar tasting dishes, this decision may require a real thought process to ensue which in turn, could work up a real appetite.

Bite into sheer nirvana at Hamilton’s Kitchen

To help you narrow down your dining dilemma, here’s a trio of them you must try: Mexican merges with modern magnificence at Cocina 214 where bold favors collide with fresh, authentic recipes in an elegant, ultrahip setting. This contemporary Mexican kitchen and bar was created when two of the owners from Texas missed the Tex-Mex and Mexican food they had grown up eating. They wanted the same authentic, fresh and quality food here in Winter Park. Now, their favorites are part of a creative, healthy list of tasty choices on a menu complete with gluten free and vegan choices. Fragrant aromas and Turkish music fill the air at Bosphorous Turkish Cuisine. The name, which originates from the strait that lies in the center of Istanbul and connects Europe to Asia, serves authentic Turkish cuisine in a welcoming, classy style. Crisp, white table linens, white china, crystal wine glasses greet hungry diners as they delight in tabbuli, lavas, imported feta cheese, and hand chopped chicken seasoned with fresh garlic, light hot peppers, and parsley. When a brilliant bowl of popcorn arrives at your table topped with truffle oil, Parmesan cheese, chives and truffle salt, you know something pretty amazing is about to follow. LUMA on Park has that quintessential quality of making diners feel special. From the sweeping entrance, complete with cascading wine cellar, to the luxuriously warm lighting, to food that’s prepared with such care and creativity, you aren’t sure whether to eat it or frame it, LUMA has all the star qualities it takes to shine. Under the direction of Chef Brandon McGlamery, LUMA is dedicated to using artisanal producers, sustainable purveyors, and local and organic farmers whenever possible. A stellar selection of wines by the bottle, glass and ½ glass, offers

Spend an afternoon gliding through paradise on the Winter Park Scenic Boat Tour

diners the chance to taste and try a variety of vineyards. Perfect your palate with the housemade infusions, old and new world wines, sipping spirits, or the in-depth reserve menu.

Get up close with nature on Winter Park’s Scenic Boat Tour

The vibe of this creative city beats a little stronger with each passing day as the love of art and design intersect with a passion for food and fashion. Perhaps that was the thought process all along. To create a community that embraced thoughtfulness. Where giving of oneself was the ultimate gift to oneself…in more ways than ever imagined. If you go: The Alfond Inn – www.thealfondinn.com Hamilton’s Kitchen – www.thealfondinn.com/ dining/hamiltons_kitchen/ Luma on Park – www.lumaonpark.com The Wine Room – www.thewineroomonline. com Bosphorous Turkish Cuisine – www. BosphorousRestaurant.com Cocina 214 – www.cocina214.com Winter Park Scenic Boat Tour – www. 81

Featured Contributor

Susan Lanier By Maralyn D. Hill and Sherrie Wilkolaski

Susan Lanier-Graham is living the dream. She is an accomplished journalist with more than 25 years’ experience that has been featured in hundreds of publications, has written over 70 non-fiction books, and done this all while enjoying a life filled with travel and adventure. While her articles usually specialize in luxury travel, fine dining, homes, and luxury lifestyles, she realizes that wonders are everywhere. Sharing those wonders — whether they be around the world or across the street — is what she enjoys most. Susan has written more than 70 nonfiction reference books, computer and business books, training manuals, and hundreds of newspaper and

magazine articles. Her articles have appeared in such publications as AAA Highroads, AAA Home & Away, Uptown Magazine, View Highlife, So Scottsdale, Go Gilbert, Arizona Health & Living, Design & Architecture, Scottsdale Health, Western Horseman, Western Lifestyles Retailer, Cowboys & Indians, Rocky Mountain News, Persimmon Hill, Steamboat Magazine, Rosewood, Countryside, Frontier Magazine, Phoenix Home & Garden, Colorado Homes & Lifestyles, and more. Susan’s work has also appeared online at Vacationist.com, Hotels.com, TravelandLeisure.com, Mapquest.com, Marriott.com, Sofitel.com, Fairmont.com, Examiner.com, Fox News Travel and AOL Travel online.

How did you discover your love for travel? I have been traveling since I was a very little girl. I can remember being maybe five or six years old and tingling with excitement when my family would check into a hotel room. I’d run around, opening drawers and looking in closets. We traveled constantly and I definitely inherited my love of travel from my parents and grandparents. I recently discovered that in the early 1940’s, my grandfather made a cross-country drive, which was unheard of at the time. My grandmother was always traveling somewhere and she never met a stranger. I do write a lot about food because I think food can help define the soul of a place. Sometimes you find out the most interesting things by sampling what the locals eat. Which do you prefer, writing or photography? I love both writing and photography. I started out writing and have been writing since I was a child. I loved “taking pictures” as a kid, but never thought about as a profession. Then, when I met my husband, he spent every spare minute taking photos (and every spare penny buying photography equipment). I fell in love with being able to express myself visually as well as through words. If I had to give up one or the other, it would be a hard choice. What does the writing process entail for you? I am a chronic researcher. In fact, I often spend more time researching than I should. I always research a location before I visit so I know some of what to expect. I take notes while I’m on a trip, along with a lot of photos, many of which are just for my own use. When I get home, I scan all the paper materials into Evernote and organize it. I usually wait a couple of weeks before writing, and then I open up Evernote with all the collateral materials, re-read my notes and start making lists of article ideas. After I have ideas, I create an outline, then I start writing. I try to keep in mind that I want my readers to feel as if they’re experiencing what I write about. When it’s up to you to pick your travel destination, where do you like to go? Besides visiting my four grandkids (my son is in the Army and currently stationed in Missouri), I spend a lot of time on the beach in Baja, Mexico where it’s quiet but I can still find great food. My family owns a couple of places in Baja and I am happiest walking the beaches there. I also love to travel in Europe. Last year, I spent a week in a cottage in the English countryside that dated back a couple of centuries. I love living with the locals, going to the pubs and shopping in the markets. Of course, I also have to make a trip to Harrods on any visit to London. One of my favorite places to visit is the South of France. Not only is it beautiful, but there is amazing food, incredible wine and the best street markets in the world. If you could be anyone else, who would it be? Honestly, I love my life and can’t imagine being anyone else. I have an incredible family, I

love the work I do and I’m fortunate to be able to see the world. Why would I change? What motivates you to be a luxury journalist? By covering the luxury world, I get to see some of the most amazing hotels in the world and eat foods that leave me saying “wow” quite often. The quiet elegance of a historic inn or the warm ambiance of a world-class restaurant where a chef performs magic are experiences that take life to an unforgettable place. Tell us about one of your favorite experiences while traveling? My first trip to the South of France was more than a decade ago. I was overwhelmed by the sheer beauty of Provence and the taste of the food. I was there with two other women and we were, quite literally, wined and dined. One day, after a morning sailing off the coast of Cannes and Antibes, we were led to a small restaurant on the beach at Cap d’Antibes for lunch. Pure white sand. Brilliant blue water shimmering in the sun. Bright yellow chairs and umbrellas. We sat back, sipping Champagne from flutes, watching yachts anchor off the coast as the staff brought us plate after plate of food. I popped a fresh slice of prosciutto-wrapped cantaloupe into my mouth as one of my companions commented that this was “one perfect day.” I’ve often thought back to that lunch on the Mediterranean beach when my days are less spectacular and I remember how incredibly lucky I am. What is your favorite dish? I think the best single taste of food I’ve ever eaten was the handmade ricotta gnocchi made for me one evening by Executive Chef Eric Klein at Spago Las Vegas. They were the most amazing little pillows of flavor. Chef Klein created the most extraordinary meal for me that night and it is still the single best meal I’ve ever eaten. I also have to give kudos to Sam Fox of Fox Restaurant Concepts in the Phoenix area. This Tucson native now owns dozens of restaurants here in Arizona (as well as California, Texas, Virginia and others). He is not a chef, but he is a master at creating restaurant concepts that are both luxurious yet comfortable. His staff is always professional, the food is fresh and I’m never disappointed. What do you do in your free time? While it might seem strange for a travel writer, I actually spend a lot of my free time traveling. I love to explore the world, eat in out-of-the way spots and explore various cultures. I also sneak away to see my grandkids whenever possible. The business of luxury is always changing. How do you see luxury? Luxury can mean different things to different people. It might be a glass of vintage wine sipped in the pleasure of your own home or a stay in a mountain-top chateau in France. A decade ago, luxury was about conspicuous consumption and things had to be big and over-the-top. Today, people want to know 83

about the history of a place, or where their food came from before landing on their plate. The experience matters more than how much they spend on a meal, wine or vacation. I think it’s a trend that’s here to stay and I love this need for a connection and a story. If you were stranded on an island, name one person and three items you would bring. Why? I would have to bring my husband, Bill. He’s been by my side for 35 years and we love to travel together. I wouldn’t want to be alone with anyone else, but could imagine being perfectly happy alone with him forever. I would want to have a photo of my family (my son, daughter-in-law and 4 grandkids in particular), a knife so I could prepare food and a hairbrush because a girl still has to look good even on a deserted island. If we came to your hometown of Phoenix, what would you recommend we do to have the best experience? I would encourage people to visit Phoenix in the winter or spring; summer isn’t the best time unless you love heat. I find the desert magical. When people visit and take a chance to experience the colors and contrasts, they are usually surprised at the abundance here. Besides taking advantage of the outdoors (hiking, going for a bike ride, sitting outside at night looking at the stars), I would tell people to spend a day at the Joya Spa at Montelucia or Well and Being at Fairmont Scottsdale Princess. After a relaxing day at the spa, head to Posh in downtown Scottsdale for a dinner to remember. The chef will ask your favorite items and create a custom dinner just for you. Book a seat at the bar so you can watch the chefs in action. After dinner, you can head to Kazimierz Wine Bar for a drink. If you’re in the area for a few days, take a drive to Sedona. Those red rocks are not only beautiful but magical. The perfect spot to stay is in a creekside luxury cottage at L’Auberge de Sedona. What is on your “must have” list when you travel? My iPad (I do all my reading on it), my iPhone, my camera (I’m the proud owner of a brand new Nikon D5300 that I adore) and a great pair of walking shoes. You can’t enjoy traveling if your feet hurt. What does Luxe Beat Magazine mean to you? I love the concept of Luxe Beat Magazine and the design is clean and a little sexy. I’m proud to be a part of Luxe Beat because it’s about the experiences of the writers who contribute. Each one seems to genuinely love telling stories and they seem to be great at making those connections that people appreciate today when they travel. I’m very excited about the future of the magazine. Susan Lanier-Graham susan@wanderwithwonder.com www.wanderwithwonder.com

The Underground Railroad By Norman Hill

o paraphrase the humorist Will Rogers on a very serious subject from the 1840s and 1850s, “And if you think this country ain’t pro-slavery, just watch ‘em vote; and if you think this country ain’t anti-slavery, just watch ‘em read Uncle Tom and support the Underground.”

When Uncle Tom’s Cabin was published, it became a bestseller in the North, even while soon banned in the South. The author Stowe’s moral condemnation of slavery and its horrors had a deep impact on the consciences of many previously indifferent northern citizens.

“Uncle Tom”, of course, refers to Harriet Beecher Stowe’s novel, “Uncle Tom’s Cabin”, while the “Underground” refers to the nonrailroad, “The Underground Railroad”, the autonomous network throughout the South and North for guiding runaway slaves to freedom in the North and Canada.

The Underground Railroad started slower and, of legal necessity, never advertised its work or its participants. But it gradually became known as a powerful counterforce to pro-slavery sentiment and practice.

Before and during the above 19th century decades, there was considerable pro-slavery sentiment in the North. In the South, it was virtually unanimous among white voters. Since 60% of slaves were included in census populations for voting allocations, Southern states had an important edge in determining numbers in the House of Representatives. In the Senate, each state, regardless of population, enjoyed two votes.

In some quarters, the Underground Railroad has been referred to as the first Civil Rights Movement in the U.S. Starting as a very small movement in the early 19th century, the Underground Railroad became formidable by the 1840s and 1850s. Although exact statistics are lacking, this network may have guided about 100,000 slaves to freedom, not a small number, but seemingly small compared to the four+ million slaves in bondage by 1860.

Throughout the South, slave-owners hysterically denounced the movement as the work of the Devil Incarnate himself. They came to assert that their slaves were better off than northern factory workers, since the former were fed and cared for all their lives, while the latter were subject to layoffs, job injuries, old age retirement and generally poor working conditions. But there was no such thing as a network to help factory workers sneak southward to trade their factory jobs for toil in cotton fields. There was never a national or even state organization labeled “The Underground Railroad.” There was no CEO or Board of Directors. A series of networks existed, made up of houses, caves, barns or forests. Individuals known as “conductors” would guide runaway slaves, always at night, from one designated location several miles, maybe 10 or so, to the next location and the next conductor. Each conductor might know the next one, but not many more. Some were white, some black, some were slaves themselves. Transportation from one transfer point to the next might be on foot, on horseback or by wagon provided by these conductors.

Conductors and slaves seeking freedom realized full well that their lives were on the line. Capture would mean beatings or death. Slave-owners employed guns, dogs and mercenaries known as patrollers or slave catchers to help recapture runaways. Once slaves reached free states, they realized they were still subject to recapture by slavecatchers and returned to bondage. Even free blacks were sometimes caught up in the fanatical determination of slave-owners to get as many blacks returned as possible.

Door to Underground Railroad Courtesy of Slippery Noodle Inn

Today, available statistics show that the Underground Railroad networks were numerous. Most started in Maryland and Kentucky, and to some extent, Virginia. These extended northward through mountains and rural areas into cities like Philadelphia, Cincinnati, and Indianapolis. Once in the North, they extended onward to cities like Detroit, Syracuse and Chicago. Many runaways who made it as far as Detroit or Syracuse continued to Canada. Since Great Britain and its colonies had abolished slavery by the 1830s, they could function legally. Even with some restrictions on what they could achieve, runaway slaves enjoyed definite advantages north of the U.S. border. There seems to be some evidence of runaway slaves making their way north from Tennessee or North Carolina. Unfortunately, tragically, there is apparently no evidence of Underground 86

Railroad networks in the deep South, in states like Mississippi, Alabama or South Carolina. Arguably, these states had the most crying need for some mechanism to give hope to slaves. Also, as many or more incidents of barbaric treatment of slaves have been unearthed in these states compared to the upper South. Riverboats headed south between Mississippi and Arkansas to New Orleans, but these were always checked for hidden runaways. A very few slaves from the Deep South were able to escape, when they accompanied their owners on trips to Philadelphia or border states. But before the Civil War, there was minimal chance for escape for Deep South slave residents except death. In one city, Indianapolis, we were fortunate to see the Slippery Noodle Inn, site of an 1850 Indiana bar still going strong packing people in for jazz and blues. It served as a station along the Underground Railroad. In its basement, currently used for food storage, original doors in the back corner were used to transport runaway slaves from this station to the railroad station. The building’s past was notorious in other ways, although less praiseworthy. Bank robber John Dillinger drank in the bar and his bullet holes are in the door in the basement, and a brothel did business on the upper floor. Today, these sites have a type of romantic aura about them, despite the grim danger faced by its participants. Even though only tenuous,

there may be some parallels between these stations and the speakeasies of the Roaring 20s. In both types of establishments, people acted illegally, although punishments of those who violated Prohibition legislation were far less draconian than those administered to conductors, abolitionist supporters and, of course, the runaway slaves themselves. Drinkers in speakeasies often seemed to celebrate their flouting of laws. However, until the women’s Repeal organization of Pauline Sabin was firmly organized at the end of the 1920s, there was no moral high ground appropriate for those who violated the legal status of Prohibition. Until recently, participants in and supporters of the Underground Railroad remained almost anonymous. Two exceptions were Harriet Tubman and Frederick Douglass. Tubman was a remarkable woman who outlived most of her contemporaries in the movement until her death at 91 in 1913. She was an escaped slave who richly earned a high price on her head. She returned time and again to slave states, risking her life to aid others escape. Frederick Douglass was also a runaway, who became literate by his own hand. Spending time in Europe to avoid the risk of recapture, he returned to the U.S. as an author and soughtafter speaker. During the Civil War, Douglass actively recruited blacks to fight for the Union. His intelligence and presence gave the lie to those who claimed that black mental processes were inherently inferior to those of whites.

William Still, the son of former slaves, compiled detailed narratives, often quite touching, of the experiences of escaped slaves. He used his membership in the Philadelphia General Vigilance Committee, part of the Underground Railroad, to obtain these descriptions. Recently, authors such as Fergus Bordewich, author of “Bound for Canaan” have written valuable histories of the Underground Railroad that have helped keep alive its memory. Slowly, other participants in the Railroad, both white and black, are becoming better known. Some always remained in the U.S., some moved to Canada while continuing to advance the movement south of the border. Many of the whites who worked in the Railroad were deeply religious, such as Quakers. In a sense, this is ironic, considering their contrast to the more secular or deist tendencies of the Founding Fathers, most of whom did oppose slavery. Sites along the Underground Railway are slowly becoming more numerous and better labeled. As they increase, they provide valuable and both sobering and enjoyable information for tourists and travelers across the central and eastern U.S. If you know of any such sites that are not discussed in books, but known locally, please leave a comment, so others interested in this subject can discover this well-hidden history. Photography courtesy of Shutterstock.com unless otherwise noted.

The Kennedys love affair with Victura By Maralyn D. Hill

uthor James W. Graham did a superb job when writing Victura, The Kennedys, A Sailboat, and the Sea. The exemplary insight it provides into Kennedy family dynamics in total is thorough, with massive quotes and footnotes in abundance. Its focus provides an understanding of several generations of the family.

It was a challenge numerous quotes or excerpts. The author’s research was incredibly extensive. To those of us who lived through much of the spotlight time, the Kennedy name brings a reaction ranging from love to hate. Victura provides a greater understanding to all. Joseph and Rose Kennedy and their family journey started in Boston, but due to being Irish Catholic, social acceptance would never be achieved, no matter how astute of a businessman Joe was. He consequently moved his family to New York. They started vacationing on Cape Cod in 1925 and purchased a residence in 1927. My own sailing experience is limited, but I’ve been exposed to many who have expressed the

teamwork that is required—tempers fly, language flares, and winning is the goal. A love of water, wind and elements radiate from those involved in this ultimate teamwork activity. Joseph Kennedy, Sr. did not sail, but immediately encouraged Joe Jr. and John to do so. Bobby and the rest of the children, as they came along, were encouraged, but Joe Jr., John and also Eunice excelled. During the school year, Joe Jr. and John would exchange correspondence with their father about what type of boat they should acquire and their research was rewarded. Victura, a 25-foot sloop, was purchased in 1932, and was the family favorite that was sailed the longest and raced the most. Winning at all costs was what mattered to Joe Sr. To quote Graham, “By all accounts Joe Sr. was a demanding but demonstrably affectionate father. Moreover, he was deeply interested in his children. They deeply loved him in return, though a JFK biographer said their love had an ‘element of fear’ to it, ‘not so much dread of his tongue lashings, although these were colorful and memorable, but rather fear of failing to measure up to his expectations.’” 88

Jack named Victura. As Graham quoted, “In 1960…Jack told a writer for Sports Illustrated that Victura was Latin for ‘about to conquer.’” Joe Jr. and Jack were among the top collegiate sailors in New England and Eunice was later considered equal. All the children were part of the sailing team, but they sailed to win. As the children grew up and married, they ended up buying adjacent or nearby property, and their Hyannis Port homes became known as the Kennedy compound. Most got their own sail boats, but the Victura kept active until Ted’s later years. Now, it is in the JFK library & Museum. Victura did not hide the facts Joe Sr. was not known for his morals or that teaching religion was left to Rose. This division of responsibilities showed the strengths and weakness of the entire family. Joe Sr. and Rose had instilled in them from birth the importance of public service, since they had all the financial resources they needed. It also showed how the Victura, sea, and bonding as a family mattered. Sailing was glue that helped hold them all together. Victura was indeed a family love affair.

Washington's Magnificent Spooks By Norman Hill

his superlative historical text, George Washington’s Secret Six, by Brian Kilmeade and Don Yaeger describes

a hitherto little known, but vital feature in American history—George Washington’s Secret Six spy ring, that played a very heroic and positive role in the American Revolution. In the Central Intelligence Agency, its archivist said that his organization uses strategy and design of a particular program for training today’s new recruits. Are we talking about the script from Argo? Are we talking about material from the hunt for Bin Laden? No, indeed, we are talking about George Washington’s program for his network of spies that played a pivotal role in the American Revolution. Taken from the 1770’s, over 150 years ago, this is the program for George Washington’s Secret Six, the courageous group of spies, also known as the Culper Ring, who gained critical information from British forces to aid rebelling colonists.

Book cover image courtesy of Sentinel HC

men survived the Revolution without their identities revealed. It is possible that 355 may have been arrested and imprisoned in Manhattan, although nothing is certain to date. Accomplishments of Washington’s network include: i. Letting the British think that his army had retired for the winter, thus allowing the patriot counterattack and moral victory at Trenton.

ii. Warning Washington just in time about Benedict Arnold’s treachery and intended handover of West Point to the British. Washington’s initial attempt to use a spy ended To accompany this, the British commander asked for release of Major Andre, a captured tragically with the hanging of Nathan Hale in 1776. At that point, fortunes for the colonists officer sent to aid Arnold in his transfer. But seemed quite dim. But he firmed up his strategy, Washington invoked the precedent of Nathan Hale and said that Andre would be treated which included: (and hung) in a consistent military manner. Absolute secrecy among the network, iii. From a notebook left in a Manhattan tavern, so that operatives did not know each other. providing the French fleet in Newport all the Use of a newly invented type of disappearing British naval codes and signals. This soon ink, a new wrinkle on a long-established proved invaluable in allowing the French at technique for spies. Yorktown to outmaneuver the British fleet in its attempt to rescue the besieged Cornwallis. Six spies were recruited, five men and one young woman. Initially, only Washington knew iv. Leaving false signals to the British their names and these weren’t revealed until commander in Manhattan that Washington well into the 19th century. In fact, to this day, the single female is known only as 355. The five was planning an attack on this installation. 89

This ploy prevented the British from sending a full force south to try to rescue Cornwallis by land. After the Revolution, British authorities gave due tribute to Washington’s strategy, by acknowledging that the colonists didn’t outfight the British, they “out-spied” them. It is hard to believe that Washington concocted this program so long ago and its principles have held up so well over time. This confirms that, especially when we contrast the hordes of mediocrities and worse currently ruling the world, Washington shines more than ever as— first in war, first in peace and first in the hearts of his countrymen.

A Broad Abroad One Women’s Journey By Mandy Rowe BOOK EXCERPT

Bizarre Bazaars Riyadh was a city with more than its fair share of markets, shops, souqs and malls, but the expat community – especially the women – had an insatiable urge for more shopping. Markets and bazaars popped up at regular intervals in the rec centres of some of the larger compounds, with customers arriving by the busload and shopping as if a war was imminent and they needed to stockpile. The largest bazaar was held on the first Monday of each month at Kingdom Compound. On the dot of 9.45 the doors would open and a flock of shopaholic women would flood in and race to their favourite stalls. The poor stall-holders, generally the more entrepreneurial expats or the enterprising Indians and Pakistanis, would stand by their wares and brace themselves for the onslaught.

Their tables groaned under the weight of tonnes of merchandise – jewellery, pashmina scarves, carpets, trinkets, Indian clothing, Turkish cushions, Saudi diamonds and more perfumes than in a Thai brothel. Business was brisk. No: business was manic. I visited the bazaars more out of a need to alleviate my boredom than an objective need to shop, but I had never considered them as an outlet for my work until I had the book published. Perhaps a little optimistically, I had ordered an initial print run of 2000: now I had to move them. I was lucky enough to coerce the Jarir bookstore into taking a consignment of 500, which left me with 1500 copies to flog – and that was going to be a tough ask. Setting up a stall and acting like an Indian merchant seemed like an obvious option. So I got on the bazaar circuit roundabout.

But I quickly realised that a stall selling just one item – my brightly-coloured children’s book – was not going to attract the throngs of shoppers I needed to make a buck. The stallholders competed for the money that burned a hole in the women’s purses. I had to expand my range. I walked around the enormous room on a research mission looking at the other stallholders’ offerings, and realised that I needed a business name. I decided that I’d expand the range with some hand-painted birthday cards and party invitations, and then I included some other little hand-painted stationery items to make the range more robust. The items were selling well – but I really, definitely, needed a brand name.

taxi.

playroom as a storage area.

Keeping the range of Hot Art products fresh and new wasn’t really a challenge. All I had to do was give the women what they wanted. Everyone here was a bit starved of fun, and certainly starved of anything remotely risqué. The most daring thing available for purchase in the shops was a bottle of dishwashing liquid whose label depicted a woman with bare knees. Shocking!

After a few months I had a booming business on my hands, and my production schedule was full and much more streamlined. I had a process and workflow pattern now, and I was having so much fun with the yin of my creative side balancing out against the yang of my business side. I even employed a man on a parttime basis to help paint my ceramics. I’d finally found something that not only filled the empty days but gave me a real purpose and sense of achievement. For the first time while living in Saudi Arabia, I was fulfilled. I was totally content and I was in my element. I reasoned that my products must have been good if they were selling so well, and I genuinely felt that I’d hit my straps as an artist. I started on a series of large, splashy paintings of flowers in very colourful vases. One of the art galleries in Kindi Plaza took several and displayed them in their window. They sold. Now I was making sales to local Saudi women as well as the expat girls.

Rhonda introduced me to the haberdashery souq, a wonderland of lace, threads, buttons and bows. At one of the stalls I came across a range of brilliant tassels, and immediately knew what to do with them. I bought the entire stock – in different sizes and colours – from I called my business Hot Art. I lived in a hot climate and the astonished trader. painted with hot colours, so it seemed a natural choice. Most of the expat women having already bought a Hot Art. I liked it. precious pinnie for themselves, sales were starting to slip a little. So I sewed a pair of tassels onto the breasts Now that I had a name, I needed a logo. On the back of the woman I’d painted on each of the aprons, and cover of My Arabian Childhood, I’d painted a picture of a bingo! Tizzy Tits! dallah (an Arabic coffee pot) and a cushion in yellows, oranges and reds. I had the words Hot Art added to the I couldn’t keep up with the demand. I could now not image and my logo was born. only personalise the aprons with the customer’s name, I could give them a set of swirling, twirling nipple ripples Hot Art was in business. to swing around in their kitchens. The American women would line up for them as if they were buying illicit Then came the cushions. I imported a set of bright contraband. (They certainly would have been fabric paints from Australia and had some local tailors contraband if the overzealous muftis ever clapped eyes knock up dozens of plain cotton cushion-covers for me. on them.) Once they were painted and stuffed, they looked great. So they joined the range. In the shops and souqs of The ladies from the northern and midwest states of Riyadh there was nothing like them – they were America erred on the side of conservatism and ordered modern, bold and daring. And they proved very popular. demure, more subtle tassels, while the broads from the Then I got the tailors to make me a bunch of about 50 southern states were bolder and louder, and wanted white aprons. I hand- painted each one with the same the huge swinging bazookas that could knock over a ethereal image of a coquettish woman with flowing dinner guest with one decent swirl. Selling the aprons orange hair floating through the sky. Along her with the tizzy tits was a scream. Typically the women outstretched arm I painted the word ‘precious’, which would show a moderate level of interest when I showed somehow struck a chord with the expat shoppers. Most them the unadorned aprons, but when they saw my wore the description of ‘precious’ as a badge of honour, tizzy tits they’d roar with laughter! They’d clean me out so they clamoured to buy the aprons I sold as ‘Precious every time, and by 11.30 my stocks were so low that I Pinnies.’ had hardly anything left to sell except a few lame Hot Art bookmarks. The precious pinnies soon became my best-selling item: women loved the statement they made and the Word of my precious pinnies with the twirling tassels quirkiness they delivered. I even started personalising soon spread throughout the community and I learned them by writing the purchaser’s name across the image not to take offence when I’d be confronted by a in fabric paint, and that made them even more Southern accent issuing from a brash and eager woman irresistible. standing at my stall. “Hey, honey; show us ya tits.” Okay, the aprons were selling out of control and the Selling my wares and experiencing a reasonable level of other products were doing really well too, but I had to financial success started to become a little addictive. I introduce new items to the range. What else could I was struggling to keep the supply matching demand, include? but as I had so much time available, my cottage industry started to develop into a full enterprise. I was working I’d already had my English ceramics kiln shipped over full-time. If I wasn’t manufacturing, I was selling. from home, and it was fired up in the utility room. Along with the kiln came a terrific mould for a large A friend, Rhonda, a born again entrepreneur, taught me platter. I made a dozen or so and painted them with an a few tricks about micro-retailing. She had her own image of three fat ladies reclining on deckchairs with an stand selling seasonal costumes and ballet dresses. Arabian building in the background. They all sold, and While she was an excellent seamstress and could knock soon I started taking orders for personalising the up a Hallowe’en costume or fancy-dress outfit in a flash, platters. I created a desert range with camels, dunes, she had a business plan that increased her range and adobe houses and date palms – and experienced more sales immeasurably. She’d have the local tailors – who success. charged a pittance – sew outfits to her specifications, then she’d sell them at a 100% mark-up. So now the Hot Art range included soft furnishings, paintings, ceramics, twirling tassels and a few other Because women were banned from driving in Saudi, odds and ends. At each monthly market I was out of Rhonda and I shared taxis to the bazaars. It was stock by the end of the day – my retail venture was ridiculous: we’d stuff all our merchandise in the boot turning out to be a little goldmine. and cabin, and somehow corkscrew ourselves into any Production became a bit of an issue, and the inside of tiny remaining space. His cab jam-packed with pink our villa was starting to look like a madwoman-artist’s tutus, red cushions, precious pinnies and scary studio. There were precious pinnies hanging in the Hallowe’en outfits, the poor driver had no way of seeing lounge to dry, ceramic platters piled on the sideboard out of any of the windows. So, like most of the drivers in ready to be painted, a mountain range of plain cotton Riyadh, he drove on instinct and a prayer to Allah. cushions ready for decoration, and cartons of My Arabian Childhood awaiting personalisation. Shane was We’d laugh all the way to the bazaars and, on the return more than tolerant and April and Samuel were very journey, we’d laugh all the way to the bank in an empty understanding, especially as I’d commandeered their

OOOOOOOO ‘Swimmingly’ is a strange word, and I’d always thought it a bit silly. But things were indeed going swimmingly for me. I was busy doing what I loved. The kids were happy in school, Shane was happy in his job and he was also happy that I was happy. Happy wife, happy life…love that concept! He’d always known that his job in Saudi would have an expiration date, and we were approaching the sevenyear milestone, a long stretch in that kind of environment. He loved his job and enjoyed working with Bryan, who was in the same squadron: they’d now been flying together on-and-off for nearly a decade. Shane would say: “When the kids reach high-school age, the time will be right to leave Riyadh.” But that was still a little way off and everything now was rosy. I’ll use that American term again – it was copasetic. It seemed I wasn’t alone in eventually finding a level of comfort in Riyadh – Ellie, Melody, and Sue were also happy and had slotted into comfortable routines. We still had a great social life peppered with barbeques and parties, and there was a solid ‘lunch bunch’ of girls who always had fun creating new dishes from wellthumbed cookery magazines. Things were also getting a little more lively on the compound with the inclusion of a private cinema. Wendy from the zebra-striped villa ran the cinema, and would screen whatever movie she could get her hands on – some old and some even older. It didn’t matter – it was fun. And our family expanded with the arrival of a gorgeous Dalmatian puppy which had been dumped. It adopted us and bonded our family even more tightly. All we needed was a cat and we would have looked the perfect model of the ideal family. It wasn’t something that I took for granted. I knew we were living a good life in a privileged sector of society and I thanked God (or maybe even Allah) for it. And to add substance to our utopian existence, I’d formed a special friendship with Princess Maha. She was one of the most elegant, compassionate, generous and caring women I will ever have the honour of knowing. I adored her and felt our association was one of the greatest gifts I could ever have been given. Without Maha, there would have been a gaping cavity in my Saudi life. When I spent that glorious weekend at her brother’s palace in the desert, Maha had noted my interest in the dates produced on her plantation. They were delicious: their flavour was unmistakable. During the summer months I’d often arrive home to find a box of dates on my doorstep together with a little note from Maha. The fruit was exquisite, and was always eagerly consumed by my family.

Maha’s dates and the other fabulous foods of the Middle East played an important part in all our lives – I had blissfully forgotten about most of the things I’d cooked in my previous life. However, I was still receiving my censored editions (think Maggie Beer in a Texta-ed black abaya) of the Australian Gourmet Traveller. The recipes and new ideas in that magazine still excited me. One day when I was talking to Maha about a recipe for Peking Duck, she casually mentioned that she’d never tried it. I couldn’t resist the urge to cook it, so I organised a dinner in her honour as a thank-you for the date deliveries. It was to be a girls’ night, so I invited Robbie and Aruna, my Indian cooking teacher, to join Maha and me. I fed the kids and prepared a meal for Shane so that he could make himself scarce. Maha would not be dressed in her abaya: he had to secrete himself upstairs so that he couldn’t see her. But I saw her – and she looked gorgeous. When she arrived and removed her abaya and headscarf, she revealed a most exquisite two-piece ensemble in soft blues, mauves and grey. The fabric was a kind of gauze that I’d never seen before. She’d completed the outfit with a simple grey pearl necklace that looked so elegant and right. Maha had a way of always looking as if she’d stepped out of the pages of Harper’s Bazaar. She had such an abundance of grace and poise that I’m sure she would have looked perfectly splendid in a hessian sack. Aruna also looked beautiful in her magnificent sari, and Robbie looked resplendent – as always – in a cerise coloured blouse that coordinated perfectly with her glamorous hot pink fingernails: after all she was the queen of manicures. Robbie was good friends with Maha and was overjoyed at the dinner invitation. Being a natural conversationalist, she held court and kept the mood buoyant while I cooked. I couldn’t resist wearing one of my precious pinnies, but I did stick to a conservative number so as not to offend Maha. I presented the duck, which was a triumph, and followed with a rich sticky-date pudding – using Maha’s dates, of course. The meal that I’d made from my muchloved source of inspiration was perfect, and I was delighted with the result. Aruna asked for the stickydate pudding recipe, which I’d borrowed from the great British cook Delia Smith. I’d tweaked it a little and added a few variations, so I had no compunction in calling it my own. Sorry, Delia, but mine’s better. I always take it as a great compliment when someone asks for my recipe. It means that the dish was a success and that my creation will be reborn in someone else’s kitchen. The person can modify the recipe as they wish, but the request means that they liked it enough to reproduce it, and I am always happy to oblige. But Maha was more interested in my apron. She asked if I’d mind teaching her how to paint in a similar style to the flying woman, and of course I took her request as another great compliment. I was now considered a good enough artist to teach others! I blushed and said, “Of course. When would you like to have your lesson?” I was so excited about returning Maha’s favour. The end of the summer break was a time that would probably work well for both of us, so she opened her leather diary and gave me a few options. I thumbed through my own diary and shuffled a few less important engagements to settle on one of the dates she’d given me. “Okay, this date is good,” I said, writing the words ‘Painting with Maha’ on the page. Photography and logo provided by BroadsAbroad.net.

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