Luxe Beat Magazine NOVEMBER 2014

November 2014

Greece Off The Beaten Path Nordic Cuisine

Mobile Technology Skoop!

Chocolate and Wine a Sweet Pair Luxury Antarctic Cruise

Luxury Cuisine

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Contents 10

48 88

Travel

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Antarctica Cruise

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The Art Of Bartending

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The Glory That is Greece: From Athens to Mykonos to Santorini

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Fall Cocktails

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Israeli Wine, Around for Hundreds of Years

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Chocolates And Wines Make A Sweet Pair

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Eagles Palace Exceeds Expectations

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Northern Greece, “Greek To Me” And Thoroughly Enjoyable

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Chef Yves Le Lay Nordic Islands Cuisine

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Sofia Bournazi--Dynamic Marketing Pro For Northern Greece

Thanksgiving At Trump SoHo New York

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Chef Brian Lee’s Twist on Thanksgiving

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Luxe Layovers - SFO

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Global Etiquette – Gratuities And Tipping In Restaurants

June Jacobs Spa Collections Better Than Pumpkin Pie

Cuisine 44

A Tour North Up The Seneca Lake Wine Trail

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Women Fashion Power at The Design Museum

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Neo-Impressionism And The Dream Of Realities At The Phillips Collection

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Clearly Beautiful: A Sculptor’s Vision

Technology 88

Scoop Mobile

History

Tales from the Trapeze

Fashion 78

Pantone’s Fall 2014 Colors

Art / Music

Spas / Wellness 74

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Fall Gemstones

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Tour of the Parthenon, Athens, Greece

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Corfu Island—Greece Off the Beaten Path

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1864 Presidential Election: from rebuff to robust victory

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Feat. Contributor 100 Intern To Production Editor

Literature 103 Parisian Promises by Cecilia Velástegui 105 Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits

By Lew Bryson 106 Shackleton: By Endurance We Conquer Book Excerpt 108 Flying on Horseback in Jamaica

SHERRIE WILKOLASKI Editor-in-Chief and Managing Partner MARALYN D. HILL Executive Editor BENJAMIN BENNETT Creative Director LILLIAN AFRICANO Editor NORMAN HILL Editor LEAH WALKER Editor-At-Large DALE SANDERS Senior Travel & Lifestyle Editor/Director of Photography COURTNEY LOWDEN Fashion Editor-At-Large JASON DUMAS Creative Content Director PRODUCTION EDITOR Taylor Young KATHY WANAMAKER Advertising Sales CONTRIBUTORS Dr. Kathy Gruver Alex Hillsberg M’Liss Hinshaw Jenna Intersimone Barbara McNally Janice Nieder Renee Phillips

COVER PHOTO Jay Brenner

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

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Editor’s Letter

Editor’s Letter LUXURY CUISINE is the focus

For our wine and spirits connoisseurs, we have great chocolate and wine pairings, and we also have cocktail recipes along with the scoop on bartending. We also have a great information graphic about Beer vs. Wine.

of our November 2014 edition of Luxe Beat Magazine. Being a luxury foodie involves finding the best flavors and presentations of food, along with finding the perfect surroundings to experience it!

From the most professional chefs and the highest rated restaurants to indulgences in the food itself, there are certainly a lot of factors to consider when trying to find the best food around. Food, particularly from luxury cuisine, is one of the most popular ways to treat yourself and to bring people together.

Of course, we cannot neglect our travel junkies! From the islands of Greece to Antarctica, we have the scoop on great destinations everyone will want to visit.

Speaking of having the scoop, check out the technology of Skoop! and how they are the leading mobile apps innovator.

Luxury is meant to be enjoyed!

For our food lovers, we have an interview with Chef Yves Le Lay, a leading chef in New Nordic Cuisine.

Cheers!

Sherrie Wilkolaski Editor-in-Chief

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Photos by Darren Setlow

Letters

Letters To The Editor Dear Editor,

Last month, you had an article called “Luxe Layovers,” which featured PHX, Phoenix Sky Harbor. Since I will be flying during December, changing planes in PHX with a lengthy layover, I appreciated the information. Is this going to be a regular feature that covers airports around the world? I hope so.

Jeremy, New York

Dear Jeremy,

Pleased that you enjoyed “Luxe Layovers” and that it was timed right for your upcoming trip. I live in Phoenix and learned a lot.

The plan is for this to be a monthly column. Susan Lanier-Graham travels a lot and spends a great deal of time researching out details she doesn’t have. I know she is currently working on several different worldwide airports. However, some take longer to respond with facts and details. Her goal is to have something for our readers every month.

Thanks for asking.

Sincerely, Maralyn

Dear Readers, We were happy to receive some letters to the editor this month and hope more of you will continue to write to make comments or ask questions

Dear Editor,

Dear Editor,

How do you decide which people you are going to profile? They are not all celebrities, but an eclectic mixture.

I’ve noticed that sometimes, one issue will have more on food and another more on fashion or destinations. Is there a reason? I like the food focus.

Martin, Carlinville, IL

Jane, Lancaster, PA

Dear Martin,

We make a practice of featuring each month one of our contributors, so our readers can get to know them a little bit better. The rest is random.

Many public relations firms approach us to interview their clients. That happens on occasion, if their story is unique. More often than not, we’ll meet someone whom we feel has a compelling story, like Jack Heath in the October issue article, “Paranormal Thriller Author Making Movie Magic.”

Frequently, we come across a talented chef who is just too good to pass up, or a wine maker with a magic touch. We always keep our readers in mind and our goal is to introduce them to successful individuals who make a difference; not always the names you know from regular news sources.

Thanks for asking, Martin. If you know an exceptional individual you feel should be considered for an interview, please let us know.

Sincerely, Maralyn

Dear Jane,

We do attempt to have something in each of our major categories. However, so much depends on where our contributors are traveling. We work at doing the best we can to bring a variety of stories. We’ll try to get some more recipes in the next issue.

Sincerely, Maralyn

Dear Maralyn,

In your article, “True & Co,” you used yourself as an example in explaining how to measure for bras. I think that must have been difficult. Was it?

Joan, Decatur, GA

Dear Joan,

You are quite perceptive, as parts were quite challenging. However, I felt it gave the best description of the thoroughness of the process they developed, so I was willing. It was a more difficult article for me to market on my own social networking pages, but I would write it the same way again.

Sincerely, Maralyn Please send Letters to the Editor to LuxeBeatMag@gmail.com Subject: Letter to Editor

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Charter Lux To Explo

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Travel

xury Private Yacht ore Antarctica

By Maralyn D. Hill

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H

as it been your dream to explore Antarctica via an itinerary you help arrange?

This is now possible this coming season onboard the new M/Y Enigma XK Expedition Yacht. Its five VIP cabins can accommodate twelve guests in grand style. Shown is the most luxurious, but the others are spacious and set up as doubles or two singles. They are extremely large and elegant and

the guests. This takes advantage of weather conditions for the day. This private yacht also boasts a heli-pad.

the public areas stylish, comfortable and welcoming. In all instances, guests are able to view magnificent surroundings.

From jumping into Zodiacs to play with whales; hiking and kayaking through ice cliffs and glaciers; fishing tours; camping out a night on sea ice (not my idea of fun); swimming where water is slightly heated by volcanic rocks; exploring Iceberg Alley, where tabular icebergs

A private jet whisks guests to Antarctica, which avoids the rough and bumpy Drake Passage, while maximizing time in Antarctica.

Guests will explore the waters with expert guides and a personalized itinerary, which is chosen daily by

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float around the north-eastern point of the Antarctic Peninsula; discover AdeliĂŠ, Gentoo and chinstrap penguin colonies, as well as spotting seals, humpback whales and seabirds; choices are up to the guests.

The yacht can also head to stations where local scientists are invited onboard to share a gourmet dinner and conversation.

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Guests sail with twenty-one well-trained crewmembers. It is organized by EYOS Expeditions in partnership with Jacada Travel.

In addition to an on-board EYOS Expedition Leader, there is a shore-based team on-hand providing 24/7 support.

I like yachts, but for something like this, I wanted a lot of facts, especially about the expedition leader: “On board, Matt Drennan is one of the EYOS expedition

leaders, who has safely guided over 10,000 people into the magical realm of ice, penguins, and wildly unpredictable conditions. His passion is attempting to understand and explain the intricate ecological connections existing in the Polar Regions, and to bring guests the most exciting experience that is safely possible. His Arctic/Antarctic experience is not limited to acting as Expedition Leader or guide – he has also worked as a field researcher and scientist.”

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Travel

But I’m sure you want to discover more about the crew that would be ensuring this to be a trip of a lifetime.

The cost to charter the yacht is $454,000. As to time, there are many variables. There are two options to get to the Antarctic Peninsula. One is flying from South America direct and the other is to sail from South America and cross the Drake Passage.

Cost and time seem to be the next questions that come to my mind, because if I am going that far, I want to see and discover as much as possible.

The minimum for a fly-in itinerary is seven days, but the recommended amount of time is ten to fourteen days. For those who want to sail in,

In considering this type of luxury expedition, you would expect dining and drinks to be gourmet – and they are.

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For those extremely adventurous guests, they may want to choose a 20 night sailing journey. It sails to “South Georgia – one of the most remote locations in the world, where vast colonies of the colorful king penguin, not seen on the Antarctica continent itself, crowd the beach.

Thousands of enormous elephant seals jostle and fight, and majestic albatross soar above. Explore former whaling communities, and learn about the epic tale of human endurance when visiting the grave of Sir Ernest Shackleton.”

When is the best time during the season to visit? There really is not a good answer for that question.

The season for visiting is from late November to late February. However, each part of the season offers different highlights.

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PHOTOGRAPHY IS COURTESY OF EYOS EXPEDITIONS

the minimum time is ten days, with the ideal time being fourteen to sixteen days to provide opportunity to explore remote areas and reach points further south.

Travel

I’m imaging this journey along with our readers. To repeat, this new service is offered by EYOS Expeditions in partnership with Jacada Travel’s expert travel designers. We wanted to make the experience available to you, before it launched, so you would have the opportunity to take advantage of it.

I personally like the idea of being on a private yacht that can get in and out of places and alter itineraries with ease. If any of you take

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advantage of this wonderful expedition, please let us know and share your experience.

For more information on the M/Y Enigma XK Expedition Yacht, call +1 (866) 862.3964. You can see more photos and contact information for reservations here: www.jacadatravel.com/experiences/ private-yacht-charterantarctica/11383

The G That is

From Athens To My

By Lillian Africano

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Travel

Glory Greece

ykonos To Santorini

Sunset view from the Iconic Santorini.

Sublime.

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actually won something wonderful! While years’ of contests and drawings had previously yielded only junky little things, this time the prize was something that was high on my bucket list! A trip for two to Athens and the islands of Mykonos and Santorini. The package, provided by Trafalgar Tours, was called the Greek Island Hopper and included several days in Athens, three days in Mykonos and three days in Santorini.

Perfect. Best of all it included transfers, baggage handling and all the annoying details that detract from the pleasures of travel.

After the usual red-eye flights, my daughter and I were met at the Athens airport by our Trafalgar tour director, who delivered us to the Metropolitan Hotel, where welcome included ouzo, cheese and olives.

After a brief rest we took the complimentary shuttle provided by the hotel into the heart of Athens, feasted on a late breakfast/brunch at an inviting restaurant and gave ourselves up to a few hours of picture-taking and window-shopping.

The shopping in Athens is amazing: outstanding leather goods, eye-popping jewelry in 18 karat gold and trendy furs, priced far less than they would be at home.

The next day was for serious sightseeing. By coach we traveled to the Panathinaiko Stadium, home to the first modern Olympics in 1896, to the temple of Olympian Zeus, past Hadrian’s Arch, the National Gardens and other sites.

and Pythagoras among others – walked and talked and discussed philosophy and politics and the issues of the day. On this day, armies of tourists from all over the world were present, to contemplate the grandeur of this ancient civilization – and to take photographs from every imaginable angle.

The highlight involved serious climbing: The Acropolis, the ancient citadel high above the city, the place where democracy was born and where the remains of age-old buildings remain.

After descending from the Acropolis, the husband of one of our American companions (he had refused to make the climb, saying it was too much work) asked: “Well, was there

The most important structure on the Acropolis is the Parthenon, built in the 5th century B.C. and dedicated to the goddess Athena. Much of the Parthenon survived the ravages of time -- until it was used as a munitions depot during the Turkish occupation of Greece. In 1687, during a battle with the Venetians, an explosion tore off the roof and inflicted other damage. Still standing were the stately 46 columns and artistic carvings. (The Acropolis Restoration Project is constantly working to reverse the damage caused by centuries of pollution and destruction.)

anything to see up there?” I didn’t wait to hear the answer. What was the point?

Later, we visited the contemporary New Acropolis Museum, built to house thousands of antiquities removed over the centuries during various archeological digs on the Acropolis.

Our favorite museum – and there are several – was one of the world’s greatest, the National Archaeological Museum, home to important artifacts

Fresh seafood served with this view. What could be better?

It was amazing to stand on this hill, where so many great scholars and writers – Plato, Aristotle, Archimedes

A cozy corner for lounging at the El Greco Hotel.

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Travel

dating from pre-history to late antiquity. Among the most dazzling were the golden funerary masks of deceased Mycenean nobles – especially one that’s in so many school textbooks and mistakenly labeled as the mask of Agamemnon.

Equally stunning was the majestic bronze statue of Zeus -- or Poseidon, scholars aren’t quite sure.

The rest of our time in Athens was spent enjoying the same things Athenians enjoy: delicious mezze (small dishes like Spanish tapas) at cozy taverna, sipping frappé coffee (the Greek version of iced coffee, topped with milky foam) at outdoor cafés, strolling the commercial streets, with an occasional look at the Monastiraki Flea Market, where anything from cheap T-shirts to hand-painted icons to gold jewelry could be found.

Moving on to Mykonos by fast ferry, we landed at the old harbor, where we could see at once that of all of Greece’s 227 inhabited islands, this was the one dedicated to non-stop fun. In the early 1960s shipping magnate Aristotle Onassis “discovered” Mykonos, brought Jackie

Kennedy here – and soon the island became an exclusive playground for celebrities like Grace Kelly, Brigitte Bardot and Sophia Loren.

Today it’s a bustling, bursting-atthe-seams place with glorious beaches, waterfront cafes, shopping in every price range (both international brands and local crafts), water sports and delicious food (especially fresh fish).

The largest town on the island is Mykonos town, also known as Chora or Hora; a few miles inland is the village of Ano Mera. The subject of many paintings by local artists, Mykonos is a feast for the eyes, with its azure waters, houses painted white with brightly colored shutters, bougainvillea trees in bloom, iconic windmills and colorful fishing boats.

popular subjects for photographers and artists.

What we loved is that everything in town was walk-able. The winding streets (local legend says they were so designed to repel pirates) off the harbor housed shops, restaurants, cafés and churches, all waiting to be explored.

Overlooking the town are the famous white Venetian windmills (Kato Myli), the first landmark passengers see when ships and ferries approach the harbor. Built by the Venetians in the 16th century, they were used to grind wheat until the early 20th century.

Some have been restored, all are

Part of our trip package was

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a walking tour that included the Kastro (castle area), the oldest part of town. Here we saw a workman whitewashing the Byzantine church Panaga Paraportiani, the oldest in Mykonos – and perhaps the most photographed church in Greece.

Though building started in 1475, it’s really a group of five smaller churches, constructed over a period of time and completed only in the 17th century.

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Nearby is the Myknonian Folklore Museum, displaying period furniture (most from the 19th century) that gives a sense of how middle class residents lived. Also here: tools, weapons, lighting devices, tapestries, ceramics, photographs and related artifacts.

Facing the old harbor is the Archaeological Museum, which houses collections from various excavations.

These include funerary statues and grave stelae, pottery, clay figurines, jewelry and small objects – all dating from the 2nd and 1st centuries B.C. Of special interest is a large relief from the 7th century B.C., decorated with scenes from the capture of Troy: the descent of Greeks from the wooden horse and warriors attacking women and children.

Our favorite stroll was through photogenic Little Venice, so named for the medieval houses with balconies that overhang the water.

Pirates frequented Mykonos during the 16th and 17th century, and it’s believed that they loaded and unloaded their booty in this area. We saw boutiques, restaurants and cafés – and Petros Pelican, the Mykonos mascot. The first Petros was rescued after a storm in 1954 and lived on the island for more than 30 years. When he died, the loss was felt so deeply that a replacement was soon found – and a tradition was established.

In the center of town, in the area known as Tria Pigadia, was the Aegean Maritime Museum, where

exhibits include models of ships from the pre-Minoan period to the early 20th century, navigational equipment, maps, a collection of ancient rare coins with nautical subjects and thousands of rare books. In the garden are reproductions of ancient gravestones from Delos and Mykonos related to shipwrecks and sailors lost at sea.

neighboring Music Café.

Near the museum, our guide pointed out the famous Tria Pigadia, the three wells for which the area is named. According to legend, if a virgin were to drink from all three wells, she would find a husband; a more recent story says that if a visitor drinks from the wells, he or she will return. No one in our group was willing to test the truth of these stories.

We took one optional tour -- to the island of Delos, birthplace of Apollo and a World Heritage Site. After an easy crossing on a local ferry, our guide led us through this vast archaeological site, to temples, homes, statuary and a small museum.

Using maps and illustrations, we tried to imagine a time when thousands of people lived here, conducting business, going to the theater, paying tribute to their various gods – and erecting statues to those gods (and to themselves, if they were wealthy enough.)

Meandering away from the harbor, we visited an upscale jewelry shop, where the owner was pleased to share stories about his hand-made museum-quality pieces, though it was clear we were “only looking.”

We also browsed some of the island’s many art galleries and admired original works by local artists.

Touring completed, we headed for one of the harbor-front restaurants.

At Rouvera, the waiter brought us freshly caught fish on a platter.

We made our choice, a whole sea bream and asked for it to be grilled, “cleaned” (filleted) and beheaded, as we are not among those foodies who believe the head is the best part. The fish was perfectly cooked, perfectly delicious, accompanied by crisp French fries and chilled Mythos draft beer. We lingered, enjoying the view and using the free Wi-Fi.

At the end of our three days in Mykonos, another ferry ride took us to the romantic island of Santorini, which looks exactly as it does in all those gorgeous photographs we’d seen in glossy magazines. No wonder so many weddings and honeymoons take place in Santorini, named by US News and World Report as “#1 Best Honeymoon Destination.” (It’s estimated that at least 500 couples marry on the island every year.)

We enjoyed the experience so much, we returned the next day to the harbor to dine on huge grilled prawns (langoustines, really) at the

Our hotel, the El Greco, was perched high on a cliff, a vision in white set

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against a blue sky. Like something from a fairytale, it made us wish we had more than three days to enjoy the pools, the views and the atmosphere that so far removed from everyday life.

Of course, we had to explore the center of town, where we found one budget-busting shop after another -- and one restaurant with dazzling cliff-top views after another. We yielded to temptations in every shape and form, as much as our credit cards would allow, savoring memorable meals and choosing souvenirs that would be enjoyed in the years to come. When we could do no more, we relaxed around the picture-perfect pool.

The final night of our trip included dinner at the Iconic Santorini, a 22-room boutique cave hotel in the whitewashed village of Imerovigli. This remarkable property has been re-created from actual homes and shops set into the cliff and transformed into an ultraluxurious retreat. As we feasted on the chef’s multi-course tasting menu in the resort’s Pergola restaurant, Nature provided a glorious sunset.

After experiences like that, is it any wonder that I did not look forward to the long flight home?

If You Go: Trafalgar Tours Greek Island Hopper, www.trafalgar.com/usa/tours/ greek-island-hopper

Eagles Palace Exceeds Expectations

By Maralyn D. Hill

W

hile visiting the Halkidiki region of Northern Greece this summer, we discovered Halkidiki is a three peninsula area, all stretching out into the Aegean Sea, composed of Akanthos, Sithonia, and Kassadra.

It is home to approximately 500 km of coastline, which is the longest in Greece. We explored one of the peninsulas, Kassadra, and took a boat ride to the famous Mount Athos with its monasteries.

We were privileged to spend a lovely day and night at five-star Eagles Palace-- what a treat! After a day of touring, Konstantinos and Lena Tornivoukas welcomed us in their large inviting homey lobby with a glass of champagne. Our hosts are

from a hotelier family that dates back to 1925, and assumed control of the family business in 1999.

Eagles Palace is considered the “Crown Jewel” of the Macedonian Hotels and it is easy to see why.

trouble understanding her choice.

The combination of 165 rooms showcase a distinctive style, but each has its own unique style.

Rooms

“Golden sandy beach, the mystique presence of Mount Athos, blue sea, green hills and stunning views of the bay – the natural beauty of the environment is an attraction in itself. Managing family is dedicated to deliver to each individual guest an experience beyond expectations of pampering holidays in luxurious surroundings and the services of a five star hotel, remaining dedicated to the sustainable development of the resources of the area. We would like you to come back ‘home’!”

Resort concept and philosophy

We checked into our rooms to freshen up before dinner. It would have been easy to retreat in this luxury, as the accommodations in the hotel covered every detail desired. In addition to suites, there were also bungalows with sea views for those wanting more privacy; a suite with a private pool; and three garden suites with a private pool. The Maria Callas Presidential Suite is named after the world famous Greek soprano. She spent her holidays at Eagles Palace in 1976 and we had no

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Dining

It was 9:00 p.m. and time for cocktails and dinner. We joined the Tornivoukas’ on the terrace of Kamares before sitting down for dinner at a wonderful long table. There were ten of us in

Salad

Travel we learned that there are two or three times as many lounge chairs and umbrellas as necessary. They do not want guests to feel packed in. When you look across the inlet opposite the hotel, you see Amouliani, the fishermens’ islet.

Beach View

There are plenty of diversions: Fully equipped conference center for meetings; boutique – jewelry corner – press and tobacco shop; extensive gardens with olive, palm and pine trees, flowers and herbs; water sports center; outdoor saltwater flotation pool; sandy beach, awarded with the European Blue Flag; gymnasium with Nautilus equipment; indoor pool; scuba diving (PADI certified) center; wireless internet connection and Internet corner; full range of excursions by boat or taxi; car and mountain bike rental; tennis court; billiard and cards room; occasional art exhibitions, wine tasting, music evenings; children’s swimming pool;

PHOTOS BY MARALYN D. HILL

total and the master chef, along with his team, delivered one delicious course after another, paired with exceptional wine. Some of it came from Mt. Athos. Our dinner certainly showcased the skills of the chef, while we also felt like friends of the hosts.

Eagles Palace cuisine is based on fresh ingredients and traditional Greek and Mediterranean cooking with a twist. For being a relatively small hotel, they offer a tremendous variety of options with dining. Their Melathron restaurant offers indoor and outdoor seating, with easy options. It is laid back and open for breakfast and dinner. Eagles Café is in the center of the lobby, with a fireplace, and offers teas, coffees, and light snacks any time of day.

Armyra by the pool is at the water’s

Area off lobby

edge, with fine seafood, prepared

by Michelin star awarded Chef L. Lazarou. Armyra pool bar is a swim up bar. Eagles Club focuses on sunsets and cocktails with live music and starlit evenings. Ammos beach bar is on the beach. All you have to do for service is lift a small blue flag and someone will be there to take your order; and if none of the above work, dine in. Room service is available 24 hours a day.

Activities

Since it was after midnight when we finished dinner, we waited to tour the property until after breakfast.

My husband, Norm, and I were not prepared to see the expansive beach.

It was breathtaking. My first reaction to so many umbrellas was, “Oh my, it must be crowded.” But

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mini club (4-12 years); children’s playground; chapel for ceremonies; and boat anchorage.

Resort Services

These include: Multilingual staff; medical assistance on call; laundry service; babysitting on request; 24 hour room service; foreign currency exchange; all major credit cards accepted; secretarial services; and dine around in hotel restaurants.

Eagles Spa

This is indeed a highlight for me at any hotel. This spa exudes the pampering attitude and relaxing atmosphere you would expect. However, design and architecture add to its appeal.

The spa menu features Elemis products and focuses on their famous healing therapies. It includes total wellness through massage, body treatments, facials, fitness programs, spa cuisine, hair salon, and personalized programs.

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

For what to see, do, and eat, go to VisitIndy.com | BLOG: DoingIndy.com | FOLLOW US: @VisitIndy

Travel

View from our room

Location

Eagles Palace is just about as near as you can get to the ancient town of Ouranoupolis. It is 110 km away from Thessaloniki airport or 1½ hour taxi drive through villages of Halkidiki and the peninsula. There are treasures to discover along the way.

Summary

needs with something for everyone, with an ideal size and location. This area may be well known to Greeks and other Europeans, but Americans need to put it on their radar. I could easily spend a week there, and I rarely say that. The area in general is captivating, and Eagles Palace tops it off.

From my perspective, it is easy to understand while Eagles Palace is a member of Small Luxury Hotels. With the hospitality and service we encountered, it would be a wonderful escape for a vacation or a reward for an incentive program. It caters to all

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Thank you for hosting us. www.eaglespalace.gr

Northern Greece, “Greek To Me” And Thoroughly Enjoyable

By Norman Hill Photos by Maralyn D. Hill

History

Ancient Greece, especially in the 5th and 4th centuries B.C., is considered the foundation of Western civilization. These Greeks were the first to “think about thinking.”

Athens is recognized as the center of this thriving culture. Aristotle and Plato were philosophical giants who first developed complete systems of philosophy. A few other city states also participated in this oasis, but not all of them. Sparta, for instance, was a military dictatorship and, in some ways, From White Tower looking out on Thessaloniki

Greece. The main threat, though, soon arose from the Ottoman Muslim Turks. They gradually took over Asia Minor, the Balkans, and Greece, culminating in their conquest of Constantinople in 1453.

represents the blueprint for current totalitarian regimes.

In the 4th century, Macedonian Greeks conquered the rest of the country and Alexander the Great began his eastern campaign to take over the rest of the known world.

He swiftly extended his conquests to Asia Minor, to the original Babylon and then to Persia. By marriages to local princesses, his lieutenants established Hellenistic regimes throughout these areas that lasted for centuries.

The Turks were not unduly brutal in forcing conversions to the Muslim religion. A small number of Greeks did, since it brought some improved treatments. Several Orthodox churches moved to very small headquarters, to keep profiles as low as possible. After 1492, the Turks allowed immigration of Jews, newly expelled from Spain.

However, Alexander himself died mysteriously at age 33 in 323 B.C., in Babylon. In Greece itself, his reign did not last long. From the West, Rome conquered Greece in the 3rd and 2nd centuries B.C. They admired many Greek writers and philosophers (although apparently not Aristotle).

Greek Gods were also copied with Roman names.

In the 1820s, Greece, along with other Balkan nations, began a struggle for independence. Although the official date is 1821, the struggle to expel Turks was not completed until 1827 or so. But this newly independent nation only comprised about half of what we consider Greece today.

Centuries later, when Rome was divided, Greece was a prominent part in history of the eastern or Byzantine Orthodox Empire. Nearby Constantinople was the capital for hundreds of years.

In a later war with the Ottoman Empire, ending in 1912, Greece finally took back the northern half of Grecian territory, as well as the island of Crete. In 1922, an historic swap was completed between the two countries. Several hundred thousand citizens of each country, Muslims in Greece and Orthodox Greeks living in Asia Minor, changed

Although the Crusades were primarily aimed at Palestine, invaders from Catholic Europe did spread some havoc in Orthodox

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ALL PHOTOS BY LEAH WALKER.

I

thought I knew a lot of Greek history, but this trip, among other things, greatly expanded my knowledge base.

Travel White Tower

locations to reside in their traditional religious environments.

World War II brought a brutal Nazi invasion of Greece. Although there was fierce resistance, Nazis always responded with executions and torture. The Jewish community of Thessaloniki, some 60000+ strong, compared to about 40,000 Orthodox Greeks and 40,000 Muslims nearby, was wiped out except for about 3,000 survivors.

After the War, Soviet Russia took over eastern and central Europe.

Acting through its then satellite, Yugoslavia, it fomented an attempted Communist takeover of Greece (sometimes this is referred to as a “civil war”). With American aid, the Greek government put down this revolt.

A sore point with many Greeks today stems from one breakaway nation in the original Yugoslavia. The southernmost country here calls itself “Macedonia.” However, it is not populated by Greeks and is considerably north of the original Macedonians of Philip II and Alexander. Greeks refer to the country as “Skopje.”

In the current century, amid a worldwide recession, the Greek economy was hit especially hard.

Today, many Greek citizens we talked to said that independent small businessmen, as well as tourism, are keeping the economy afloat.

Tours

Our base for touring was Thessaloniki, the second city of the nation after Athens. This city of somewhat over one million inhabitants was once, along with Constantinople, the co-capital of the Eastern Roman Empire.

The city claims to have more bars and cafés per capita than any other European city. In 2015, there will be direct flights to Thessaloniki from the U.S. We started with a walk to the White Tower, going down a long promenade along the sea. Since Thessaloniki is a college town, students make good use of this lovely walkway.

The White Tower was constructed by the Ottoman Turks. Originally, it was used for executions and general intimidation of the populace, but sometimes served as a prison. Now, it is a museum that brings history to life.

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DELICIOUS BY DESIGN.

Stone Fruit Skillet Pie with Basil Blossoms

by Eva Kosmas Flores.

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Turkish coffee brewing

We toured Veria where the Apostle Paul had frequently spoken. Although Paul was a Jew, he took a Greek name and frequently toured and wrote in Greece. No doubt, he thought that Greek influence in the Roman Empire would do more to aid the spread of Christianity.

Since Paul was a Roman citizen, he was exempt from the punishment of crucifixion. He is believed to have been executed in Rome about 67 A.D. We toured a synagogue, where only two Jews survive. About 460 of the congregation were massacred in Nazi death camps, while about 200 managed to escape through hiding in Orthodox homes or other means. The great majority of these, 134 of the 200, emigrated to Israel after the War. Southeast of Thessaloniki in the Halkidiki region, three peninsulas are included, known as the 3 Fingers. On

separate tours, one by boat and one by land, we viewed two of them.

One of this duo contains a unique monastery or series of 13 monasteries, known as Mount Athos Byzantine Monasteries , UNESCO. About 2,300 Orthodox monks and some worker assistants live in these monasteries. They have an autonomous arrangement with the Greek government, perhaps similar to Vatican City governance. Monks grow their own food and wine and are very close to self-sufficient.

No women at all are allowed on monastery properties. Male outsiders can visit, if an advance appointment is made and approved.

Apostle Paul

Athos. Also, a fragment of the original crucifixion cross is supposedly stored in one monastery.

Halkidiki is known for great beaches, although we didn’t have time to try them out. All of its hotels comprise about 80,000 beds, including 16 five star organizations and 16 with a green key designation.

Marianna’s Products is a unique family run farm, started in 1987, that specializes in cultivating vine leaves. These come from vines growing very close to the ground.

In addition to vine leaves, which account for 75% of sales, the farm develops numerous other products, such as grape vinegar, jams and marmalades, Sultana Raisins and eggplants.

The monastery started in the 5th or 6th century A.D. From 1000 to1,300 A.D., it survived numerous raids by pirates. Starting in the 15th century, it was occupied by the Ottoman Turks.

The world’s second largest church bell is supposed to be kept in Mount Marianna demonstrating rolling grape leaves

We visited Petralona cave, where the oldest human or near-human skull in Europe has been found.

Dating is between 300,000 and 600,000 years old. A nearby museum provided some helpful background.

Our final tour was to a very extensive dig, to visit the Vergina Museum, UNESCO monument, where the tomb and treasures of King Philip II, father of Alexander the Great, II were found. After years of search, the actual find didn’t occur until 1997. Its underground area was very well lit and contained a large set of treasures that were in excellent condition from King Phillip and his family.

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Through use of modern technology, the face of Philip II was restored.

One side of his face was marred by an old arrow wound, from his many battles. Also, he walked with a limp.

Hotels

In one of our fine hotels, a night was devoted to Greek dancing. For groups dancing together, my wife Maralyn, and one of our colleagues were recruited to join in circling around. Besides several traditional Greek dancing songs, the band covered the Israeli Hava Nagila and the theme from the movie “Zorba the Greek.”

In all of our Thessaloniki hotels, we enjoyed excellent meals with lamb, cheeses and creative desserts. Greek wine was always served, and it too was of high quality. Meals started late for Americans, at 10 pm or later.

All of the hotels we experienced were outstanding in service.

Summary

Throughout our tour, we found the Greek people exceptionally friendly and pro-American. Also, almost all of them spoke English, and the few who didn’t understood had quick access to interpreters. This served to make our IFWTWA tour even more enjoyable.

Thanks to Halkidiki Tourism Organization for sponsoring our media trip within its region. www.halkidiki-hotels.gr

Sofia Bournazi Dynamic Marketing Pro For Northern Greece

By Maralyn D. Hill

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Travel

E

arly October of 2012, I had the pleasure of meeting Sofia Bournazi via e-mail. She was Marketing Director for the Halkidiki Tourism Organization and was interested in sponsoring a press trip. As the committee I co-chaired worked putting together this trip, Sofia became a friend and our first trip was organized in May of 2013.

Due to the success of the first trip, we worked on a second one for June 2014. This time, my husband Norm and I were fortunate to be part of the group attending. Sofia and I clicked and developed a great appreciation for her marketing ability, work ethic, love of country, and sense of life. Sofia thinks outside the box and has the ability to pull people together to provide successful business and personal relationships and associations.

Maralyn: Sofia, what prompted you to focus on tourism as your career?

Sofia: The idea of visiting cosmopolitan places and being part of a life-style where everyone was smiling and had a good time has always been appealing to me.

Growing up, I discovered that in the tourism business, you help people materialize their dreams. I think that the combination of enjoying what you do and finding a meaning in your job, creates a career.

Maralyn: Can you share a little about your company and how you have branched out?

Sofia: I founded PASS PARTOUT marketing company in 2004, after working in tourism and for tourism for a decade. Since 2008, tourism marketing consulting and education became the main activity of my company. For the last five years, PASS PARTOUT has undertaken the marketing strategy of the destination Halkidiki, cooperates with tourist boards and companies of other regions, especially in Northern Greece, elaborates marketing plans for projects of the European Union, organizes educational seminars and promotes destinations via two travel magazines: www.pass2greece.gr and www.pass2europe.com Maralyn: You seem to have a knack to bring many different areas of Northern Greece together; was that a challenge?

Sofia: The geographical borders of each area do not apply in tourism.

When we all travel, we don’t really pay attention where one region or

Thessaloniki Photo

by Maralyn D. Hill

Maralyn: Can you tell us about how you’ve seen Halkidiki tourism demographics grow since you have started that collaboration for tourism?

Sofia: Halkidiki has 100,000 population, but since it is a well known leisure destination, it attracts more than 1,000,000 visitors during summer season. Of course, this has never been a one man show, but a result of synergies between the associations, the businessmen and the local authorities. Halkidiki is represented by clusters and associations that operate under the umbrella of Halkidiki Tourism Organization. I am lucky to participate in a team that promotes the destination via a unified marketing strategy which is targeted and specialized. Today, Halkidiki attracts visitors from 30 countries worldwide, protects and certifies its natural and artificial treasures, follows the new global trends in tourism, upgrades its infrastructure and educates the people that work in the tourism business.

country ends and the other begins; all we care about is how easy it is to travel from one place to another and if we have something interesting to see or do in a close distance.

Northern Greece hosted several civilizations during its 3.000 year old history and every one of them left its mark. Therefore, there are several cultural, historical, religious, nature, gastronomy routes for the visitors to explore: the footsteps of St Paul, the residence of the 12 Olympian Gods, the birthplace of Aristotle, the grave of King Phillip II, the palace of Alexander the Great, the Byzantine monasteries, the Ottoman monuments, the Jewish synagogues etc.

Maralyn: You do seem to be willing to help visitors and clients discover other areas out of your immediate specialty; is that a challenge?

Sofia: Actually, it is self evident for all Greeks that Greece comes first, then follows the region and then the destination. Starting from Halkidiki, it is impossible not to include Thessaloniki city and the nearby regions that, together with Halkidiki, create a complete destination with many special interest packages. In addition, those regions are served by one airport, the airport MAKEDONIA (SKG) of Thessaloniki. For the visitors from U.S.A., this package could be easily connected with Athens so that they experience as much of Greece as possible in one journey. The flight from Athens to Thessaloniki lasts 35 minutes, but there is also a train that goes from Athens to Thessaloniki in about 5-5.30 hours.

Maralyn: With Thessaloniki being the second largest city in Greece, it is such a vibrant destination.

With a direct flight from Philadelphia being added in 2015, do you see that as bringing more tourism to Northern Greece?

Sofia: I wouldn’t wait for the direct flights or count on specific airports, because I would have to put limits.

Let me put it this way: the airport of Thessaloniki is already there and has already flights from Athens 4-5 times a day. Any American visitor can travel to Athens, stay for a few days and then visit Thessaloniki or

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vice versa. Most people who visit Greece fly from Athens to Santorini or Mykonos islands. This means that they already have at least one internal flight. What we are looking for is to add the package of AthensNorthern Greece in the existing packages of Athens-Islands or Athens-Peloponnese and do it now!

Maralyn: Is there a particular part of your job that is the most fun?

Sofia: It is definitely the design of the new projects. When information that seems irrelevant at first glance turns into an idea, and shapes to a project, it’s exciting. For example, we heard about the new trend of sustainable tourism and wondered how we would apply it for Halkidiki.

The research revealed that sustainable tourism is not only about green tourism, but also about tradition, local products and authenticity. So we put everything together and the final project was: “Sustainable Halkidiki is the region with UNESCO monuments (Mount Athos monastic community), NATURA 2000 protected forests, ECO LABEL and GREEN KEY certified hotels, BLUE FLAG awarded beaches and marinas, GREEK BREAKFAST in hotels, PRESERVED TRADITIONAL architecture in villages.” This became the leader project of our promotional campaign in 2013-2014.

Maralyn: What part of your work is the most challenging?

Sofia: I think it is the opening of a new market. Imagine a country that hasn’t heard about Halkidiki before, and we need to built from the beginning the brand of the destination, contacts with airline

Travel companies, participation of Halkidiki in Tour Operator’s brochures, promotion of the region via press, until we reach the goal which is getting the first bookings. This procedure is always hard and challenging at the same time.

Maralyn: Can you share some of your upcoming projects?

Sofia: Continuing the promotion of the Halkidiki region, we plan to individualize press trips and itineraries of guests, trying to offer visitors exactly what they want. This way, we will be able to stabilize our presence in existing markets and enter new ones by providing special interest services that apply to all types of visitors. The second project we will run is the interactive development of www.pass2greece.gr, which in 2-3 months time will not only publish articles but also provide information and answer questions about Greece’s destinations, plus provide special offers to readers.

The third project is about organizing quality travel packages for F.I.T.s and groups and suggesting unknown places and new experiences in Greece.

Maralyn: I know this puts you on the spot and there are many. But, are you able to recommend a local travel agent for those interested

Halkidiki Photo by Maralyn D. Hill

Maralyn: I know this is a lot of work, but we were so impressed with all Northern Greece had to offer, we realize we need to make more than one visit. Could you give us a modified 3, 5, 7, and 10-day itinerary or the ones you think? An alternative would be a highlighted list of how much there is to see.

Sofia: Allow me to present some of the interesting things we suggest.

The itineraries can always been adjusted accordingly.

in discovering Northern Greece?

(You can list several if necessary).

Sofia: Can I introduce myself, not as a travel agency, but as the key company to introduce travel agents according to special requests? If I am allowed to do that, then “...dear readers of Maralyn, if you have requests about travelling to Greece, please address the experts: info@ pass2greece.gr. Thank you! Sofia...”

Could this be a more obvious advertisement, I wonder!

“Alexander the Great and Aristotle – Visit the land where the teacher met the student” (educational tour, regions: Thessaloniki – Pella – Imathia - Halkidiki – Pieria)

Photo by Maralyn D. Hill

“Underground mysteries of Macedonia, Greece” (experience tour, regions: Thessaloniki, Pella, Imathia, Serres, Halkidiki) “UNESCO monuments of Northern Greece” (sightseeing tour, regions: Thessaloniki, Pella, Imathia, Meteora “The footsteps of St Paul” (pilgrim tour, regions: Kavala, Thessaloniki, Imathia, Athens, Korinth) “Wine roads and gastronomy of Northern Greece (experience tour, regions: Kavala, Drama, Thessaloniki, Halkidiki, Imathia, Pella) “Vintage and romance” (Honeymoon package, regions: Thessaloniki, Halkidiki) Maralyn: Sofia, what is your favorite part of your job?

Sofia: As you know, Maralyn, if the guests are happy, then we are. Our guests are tour operators, travel agents, representatives of airline companies, media representatives

35

and journalists. Those people are invited by the regional Tourism Organizations to be informed about the destination. If I manage to organize such a Press or a Fam trip that our guests are inspired enough to publish an article or are persuaded enough from what they’ve seen and experienced to sell the destination, I consider this a success.

Maralyn: Do you have some special memory that was a Wow moment?

Sofia: Believe it or not, one of my best moments was when I sent the request to host a media trip for the IFWTWA members and you, Maralyn, accepted it… and it was a special moment because I had just realized how easy it was to contact people that I have never met or talked before if I had a professional approach. The Wow moment was when the delegation of IFWTWA finally arrived at the airport MAKEDONIA of Thessaloniki!

Maralyn: Is there any other aspect you would like to cover? Please feel free to tell us a little more about yourself and whatever is on your mind.

Sofia: After organizing more than 60 successful fam trips for professionals from all over the world, after 20 years in the tourism industry, after writing more than 200 articles about Greece as a travel editor, I am really serious when I tell you that Greece’s mainland is an unknown world, ready to be explored! Thank you for the interview!

Sofia, we thank you for providing us with more insight on how much Northern Greece has to offer and sharing how you go about making your business successful.

Luxe Layov SFO

By Susan Lanier-Graham

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Travel

vers:

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R

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

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

San Francisco International Airport: SFO

San Francisco International Airport (SFO) started out 85 years ago as a dirt strip in a cow pasture. The city leased 150 acres of land in 1927 for three years (at a cost of $1500/year) to test the waters and see if an airport would be popular. During its first month of operation, 19 passengers flew into the new airport.

The first commercial airline at the new airport was Boeing Air Transport, which became part of the new United Airlines in 1934, along with National Air Transport, Pacific Air Transport and Varney Air Lines. SFO remains one of United’s largest hubs.

Today, the “Gateway to the Pacific” hosts more than 45 million passengers every year on 59 domestic and international airlines with more than 3,600 flights every week, flying to more than 65 US cities and 32 international locations.

There are now three regular terminals (1 through 3) and an international terminal at SFO. Terminal 1 serves AirTran, Delta, Frontier, Southwest and US Airways

(subject to change due to the merger with American Airlines). Terminal 2 is home to American and Virgin America. Terminal 3 is the home of United (domestic flights). There are 32 international airlines, including United’s international flights, using the International Terminal.

American Airlines Admirals Club is inside security in Terminal 2. The Admirals Club is open from 4:30am to midnight daily with conference rooms, PCs, free WiFi, showers and food for purchase. Passengers on any airline may purchase a day pass to use the Admirals Club.

SFO has recently updated Terminal 3 with a $138 million renovation, creating one of the world’s most updated boarding areas. Used for United flights, the T3 boarding area houses 10 gates with neighborhood restaurants, children’s play areas, lounge furniture, ambient floor lighting, WiFi, ample electrical outlets, lighting that aligns with our circadian rhythms, plenty of natural light and a yoga room with a Zen relaxation quality. The AirTrain operates 24 hours and connects you to all of the terminals as well as the BART station, which can whisk you downtown in about 15 minutes, making it an ideal way to see the city during an extra long layover.

British Airways Terraces Lounge is after security in the International Terminal. The lounge opens at noon and remains open until the last departure of the day.

Airport Clubs & Lounges

SFO is one of the largest airports in the US and a major gateway to flights across the Pacific. In part because of the number of international flights, you will find more lounges and clubs at SFO than at many airports of comparable size.

There are 17 lounges at SFO, each offering different services: Air France-KLM Lounge is inside security in the International Terminal. It is open from 8am to 4:30pm daily and offers free WiFi, computers, TVs, restrooms and reading material.

Cathay Pacific First and Business Class Lounge is after security in the International Terminal. The lounge opens four hours prior to flight departure. This luxurious lounge has a buffet and noodle bar, reading material, computer workstations, restrooms, phones, TVs, a business center, free WiFi and showers.

China Airlines Dynasty Lounge is after security in the International Terminal. The lounge is open daily from 9:30pm to 1:30am during the summer months and from 8pm to midnight in winter. The lounge has a luggage storage room, restrooms, PCs, buffet, snacks, beverages and reading materials.

Delta Sky Club Lounge is before security in Terminal 1, on the Mezzanine level above the ticket counters. The lounge offers free WiFi and is open 5am to midnight.

Emirates Lounge is after security in Boarding Area A of the International Terminal. If you’re flying First or Business Class or as an Emirates Skywards Platinum or Gold member, you can enjoy this luxurious lounge.

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There is a full bar, large buffet with breakfast items early, followed by a selection of Arabic, Far Eastern, Western and Vegetarian cuisine along with desserts. There is comfortable seating, TVs, international magazines and papers, showers, business center with PCs and free WiFi. EVA Air Evergreen Lounge is after security in Boarding Area G of the International Terminal. The lounge has TVs, reading material and free WiFi. Japan Airlines Sakura Lounge is through security in Boarding Area A of the International Terminal. The lounge is open from three hours to 30 minutes prior to departure. The lounge offers free WiFi, TVs, food and beverage.

Philippine Airlines Mabuhay Lounge is past security in Boarding Area A of the International Terminal.

Singapore Airlines SilverKris Lounge is inside security in Boarding Area G of the International Terminal.

This luxurious “home away from home” is open from 10:30am to 1:30pm and 9:30pm to 12:45am in summer and from 9:30am to 12:30pm and 8:35pm to 11:45pm in winter. Travelers can enjoy a

Travel with local art, changing lighting, showers and restrooms. The club serves free beverages and free food, from light snacks to full meals.

Food and Drink

SFO has a large number of restaurants in each terminal. While you can find plenty of chains, coffee shops, places for grab-and-go food, you will also see a great offering of locally owned sit-down restaurants, serving up the same great food you can find throughout San Francisco.

As in most of San Francisco (and due in part to the large number of Asian travelers flying through SFO), there are a number of very fine Asian restaurants, serving up fresh sushi, sashimi and noodle dishes. Here are some of the best dining experiences in each terminal.

In Terminal 1 Fung Lum: Chinese noodles, rice dishes and dim sum In Terminal 2 Napa Farms Market: Gourmet deli, bakery, coffee, desserts and retail sales of local food items/gifts Cat Cora: cocktails, beer, wine and a selection of small plates Lark Creek Grill: full bar, seafood and steaks Wakaba: Japanese sushi, noodles, teriyaki and bento boxes along with beer and sake

selection of warm food, light snacks and beverages, free WiFi, PCs, showers, restrooms and TVs. United Airlines has five lounges in SFO; all have free drinks and snacks, bar service, free WiFi, phones fax and photocopy machines, TVs and reading materials. The lounges are: • United Arrivals by United is on the baggage claim level in Terminal 3 and open 8:30am to 12:30pm. The arrivals lounge, with showers, is open to United Global First and Business First customers.

• United Global First Lounge is open to United Global First customers. It is inside security in the International Terminal and open from 8am to 10:30pm.

• United Club on the Mezzanine Level is inside security in Terminal 3. The lounge is open from 5am to 11:30pm daily and has premium wine and spirits available.

• United Club in Terminal 3, Concourse F in the Rotunda, is open from 5am to 11:30pm daily. There is a conference room and you can purchase premium wine and spirits.

• United Club is inside security in the International Terminal. It is open 5am to 11:30pm daily.

In Terminal 3 Fung Lum: Chinese noodles, rice dishes and dim sum Lori’s Diner: Burgers, sandwiches, shakes and all-day breakfast Mission Bar & Grill: Sandwiches, burgers, soups, salads SF Uncork’d: Wine bar with wine, craft beer and small plates Tomokazu: Japanese dishes, including sushi, sashimi, noodles, teriyaki and robata In the International Terminal Ebisu: Japanese specialties such as sushi, sashimi and udon Fung Lum: Chinese noodles, rice dishes and dim sum Harbor Village Kitchen: Chinese noodle and rice dishes plus barbecued meats Lori’s Diner: Burgers, sandwiches, shakes and all-day breakfast Osho Japanese Cuisine: sushi, sashimi, teriyaki, udon and tempura Tomokazu: Japanese dishes, including sushi, sashimi, noodles, teriyaki and robata

Shopping

Virgin Atlantic Clubhouse Lounge is before security in the International Terminal. The chic lounge is filled

Shopping at SFO will keep you busy during a long layover. For something

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local, check out Bouclé in Terminal 3 near gate 82. If you love unique jewelry and watches, be sure to sneak a peek at the creations in Bouclé, everything by local artists and designers. Another great gallery featuring the work of local San Francisco artists is Collector, also in Terminal 3, Boarding Area E near Gate 69. If you want to take home some of that great California wine, head to California Lifestyle in Terminal 3, Boarding Area F at the entrance to Gates 80 through 90.

For more locally sourced food items, you can check out local olive oils (both for cooking and skin care) at McEvoy Ranch in Terminal 3, Boarding Area E near Gate 69. For an assortment of other local gourmet foods, candies and gifts, stop by Simply Gourmet in Terminal 1, Boarding Area C. Of course, you can’t leave San Francisco without stopping by Ghirardelli in Terminal 3, Boarding Area F, to get some of local premium chocolates.

For something a little different, check out Destination Green in Terminal 3, Boarding Area F near

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Gate 82. The store sells a selection of earth-friendly gifts from companies committed to sustainable design. Terminal 2 is home to Kiehl’s, known for high quality skin and hair care products.

Without a doubt, the best shopping at SFO is inside the International Terminal. In addition to the standard Duty Free shops, the International Terminal is home to such luxury shopping outlets as: Burberry: luxury apparel, handbags and accessories; Boarding Areas A and G Coach: handbags and accessories; Boarding Areas A and G Gucci: handbags, eyewear and accessories; in Boarding Areas A and G Hermes: accessories, apparel and handbags; in Boarding Area G Embarcadero Treats: local candy and foods from around the United States; in Boarding Area G SFMOMA Museum Store: unique items from the San Francisco Museum of Modern Art; in the Main

Hall, pre-security Swarovski: crystal collectibles, jewelry and accessories; in Boarding Area G

Museums and Art Work

A joint effort between the SFO Museum and the San Francisco Arts Commission makes SFO a fabulous art gallery in addition to being a busy international airport. SFO Museum keeps a series of changing exhibits throughout the airport. You can find a listing of current displays online at www.flysfo.com/museum/ exhibitions.

The San Francisco Arts Commission provides the airport with a fabulous public art program. From paintings and mosaics to sculptures, you can find more than 80 pieces on display. In Terminal 2, be sure to check out Janet Echelman’s ceiling installation entitled Every Beating Second. This fabulous public art map shows all the public art currently on display at SFO.

before security in the International Terminal. The meditation room is free to travelers and open 7am to 11pm.

If you prefer a bit more activity, you can check out the world’s first yoga room at an airport. The Yoga Room is free to the public and open 24 hours in two locations at SFO. There is one in Terminal 3 and another in the new connector between Terminal 2 and Boarding Area C in Terminal 1. If your idea of relaxation involves a spa, you’re in luck with the four XpresSpa locations at SFO. Stop in for a manicure, pedicure, massage or facial.

There is one in Terminal 2 and two in Terminal 3 that are open 6am to 11pm. There is also one in the International Terminal, open 7am to 11pm.

Finally, visit the Louis A. Turpen Aviation Museum in the International Terminal, for a look back at the golden age of air travel. This museum, free to the public, is designed to resemble SFO’s passenger lobby from the 1930s.

For Your Health

San Francisco International Airport— SFO—is often the first airport you visit in the US after a long overseas flight, or the last airport you visit before embarking on a long overseas flight. Because of the extended traveling time, it’s a good idea to stay active or to find time to reflect and meditate. SFO makes that easy with several amenities designed for traveler comfort.

If you want to stretch and get some exercise while learning a bit more about the airport, check out the self-guided tours created for each of the four terminals. Designed to last about 30 minutes each, some of the tours even have you stepping onto the AirTrain for a quick trip around the airport—a huge hit with the youngest travelers. You can click here to view the detailed itineraries

If you need some quiet time to reflect or meditate, you can stop by the Berman Reflection Room, located

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online (look for Self-Guided Tours), download a short version of the map or check out the iPad Kiosks at the Information Desk in each terminal.

Kids who complete the tour can return to the Information Desk afterwards (anytime between 8am and 8pm daily) to claim a special prize.

One of the most unique, newest and most fun things to do at SFO is to find one of the dogs in the Wag Brigade. SFO wants to see happy passengers, so they started a program that brings trained dogs into the terminal to help make your airport layover more fun. The San Francisco Society for the Prevention of Cruelty of Animals brings in dogs certified through the Animal Assisted Therapy Program to wag and wiggle and nuzzle their way into your heart.

San Francisco International Airport is undergoing some major renovation, so be sure to check online at www. flysfo.com for the latest updates before setting out to fly through the “Gateway to the Pacific.”

Global Etiquette G Tipping In Restau Alison J. Stein wrote, “The word ‘tip’ started to be commonly used for a gratuity around the 1700s in England, according to the Oxford English Dictionary, although Cornell University professor Michael Lind found evidence of a craftsman asking a customer for ‘tinkgeld’

envelopes in rooms for the housekeeping staff for people to know to leave tips. We do, but I will tell you that guests from Australia, UK, Switzerland, Japan, and many other countries will not. They are not being cheap, but in their countries the workers are doing their job at a livable wage.

or ‘drink money’ in German, for apprentice dating back to 1509, so the practice emerged before its current name.”

In general, Americans tip more that most and do not pay attention to local customs. That is a mistake.

Both my husband Norm and I tip well, but we pay attention to what the customs are where we are traveling.

I know some of this was covered in my column on “Gifting,” but general tipping is somewhat different. What set me off was Marriott announcing they were going to be putting

In this article, we are going to focus on restaurants; otherwise it would be pages and pages.

Even throughout the US, tipping is not standard. In New York, it is

usually 20%+, based on the quality of service. Other states, it is 15 to 20%. Buffets are generally 10 to 12%. The tip makes up a good portion of the wait staffs’ income.

In small establishments where the bill is not astronomical, we try to leave the tip in cash. If service has been horrible, leave less, but when and if I do that, I write a note on the back of the check as to why. In some more expensive restaurants in larger cities, there are so many lines for tips it seems just too much. I do not want to tip the maître d’ who seated me, server, assistant server, bus boy,

PHOTOS BY MARALYN D. HILL

C

overing tipping is a daunting subject that varies around the world. If you do the wrong thing, it is far from appreciated—but what is wrong and what is right is a challenge.

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Travel

Gratuities And urants

By Maralyn D. Hill

sommelier and wine server, etc.

When we get a check like that, we draw an > between all the lines and they can split it up. I’ve no desire to have my experience add 40% to my bill.

In Canada, tipping is usually between 15 to 20 %. Like the US, if the party size is larger than six or eight, it may already be tacked on the bill. Be sure to check.

Mexico and the Caribbean—in general, the going rate is 15%.

However, be sure to read the bill, as some upscale resorts add in15 to 17%.

Central and South America are mixed. While visiting Argentina, Chile, and Uruguay, it is common to tip between 10 and 15%, depending on service. In addition, you are sometimes charged $2 to $4 for utensils. This shocked me at highend hotels. For Costa Rica, Brazil and Peru, 10% is automatically added to your bill. It is quite common to add a few extra coins for especially good service.

Throughout Latin America, you frequently have to hunt the waiter down to ask for a check. They are used to slow dining and do not want to be intrusive.

Whereas it seems like prices are higher in Europe, they really are not, as tips usually supplement salaries and are therefore a more discretionary bonus. France factors in a service charge (compris) into the check by law, which equals 15%, yet it’s common to leave a few more euros that equal about 5%. Italy is the same in factoring in a service charge (servizio) and 5% is the norm.

are paid a good salary.

For the UK, it is not expected to tip at pubs, but is at restaurants. Check to see if your bill reflects this, as many add this charge, which is about 10%.

For Fiji, tips are not expected or included. If you do leave something, it should be token and not high.

However, in French Polynesia, 10% is included in restaurant bills.

In Switzerland, the price on the menu is the price you pay. No tax or additional gratuity, you know upfront the cost.

When traveling to Africa and the Middle East, whether it is Morocco, Israel, United Arab Emirates or South Africa, check to see if a service charge is included. If not, 10% is appropriate.

In Germany, be sure to hand the tip directly to the server, otherwise it is considered disrespectful. Usually, the tip is around 10% to 15%.

Germany is second only to France in Michelin star restaurants and that service would generally be 15%.

Cruise Lines are another story.

Years ago, they were all inclusive.

Now, policies vary by each line and many, if not most, charge between $10 to $15 per day added to your stateroom account, as well as 15% to your bar bill. Specialty restaurants have the tip factored into the surcharge. Extremely high-end cruise lines are still generally all inclusive, thank goodness.

For Eastern Europe, it is always important to have local currency, even if paying by credit card. A cash tip of 10% is always welcome.

In Asia, it varies a great deal by country. For Thailand, Singapore and China, tips never used to be expected. However, now some hotel restaurants include a 10% gratuity in the bill. In Hong Kong, feel free to leave an addition 5%, but not at noodle shops or dim sum parlors.

For India, it varies throughout the country and is included in the bill, so no additional amount is expected.

Japan, please don’t tip, as it is considered an insult. In South Korea, please don’t tip at restaurants, as the reaction is similar to Japan.

When service is exceptional, I often tip more. If service is not good,

Australia, New Zealand and the South Pacific are different. In Australia, some Aussie friends have told me not to tip at all, that the Americans are ruining things. Yet, other friends said they tip 5 to 10% for exceptional service, but it does have to be exceptional. The same is true for New Zealand. Service help

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I do not feel obligated to tip the expected amount. If it is somewhere where a tip is automatically included, I will be sure to advise, usually in writing, what was wrong on the back of the check. I’ve waited tables, my children have, I know the importance of tips, but I also know and appreciate good service.

If I’ve overlooked a country or area, it was not intentional. This is based on what I’ve experienced along with my friends, as well as what I’ve read.

For this article, I re-read my Dos and Taboos, but knew it was too old. So I researched about thirty articles online to tie into my own experience.

Not much has changed except how fast rates have gone up in the US, cruise line policies, and more countries adopting US tipping practices at a lesser percentage.

Please let us know your experience.

I’d also like to know if there are any etiquette topics you would like covered in future columns. Just send to LuxebeatMag@gmail.com Subject: Letter to the Editor.

A Tour N

Up The Seneca Lake W

By Jenna Intersimmone

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Epicure

North

Wine Trail

Seneca Lake, the deepest of the New York Finger Lakes, holds the largest wine trail in the state

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T

he waiter comes out uneasily, holding no menus or wine, like a messenger on a mission.

“Yes sir, we do have Chianti,” whispers Craig, a waiter at Stonecat Café, an acclaimed organic regional restaurant nested in Hector, New York on Seneca Lake of the Finger Lakes. “We just don’t put it on the menu, since we like to feature our local wines.”

Stonecat Café has a good reason to focus on homegrown wines. They are located directly on the Seneca Lake Wine Trail, which holds 32 wineries close to the east and west sides of the deepest of the Finger Lakes.

Unlike many other wine trails, the Seneca Lake Wine Trail, whose winemaking history dates back to 1866, sees itself as a community

The Stonecat Cafe of Seneca Lake brings together the fine wines of the region

of winemakers who come together at local eateries, such as the Stonecat Café, to bring the austere beauty of Seneca Lake to the glass.

Each vineyard boasts its own personality, clientele, flavors and ideas to the lake’s edge, making for a unique tourist destination that features events throughout the year.

However, I didn’t think I was coming to Seneca Lake for the wine.

Following a recommendation from a friend, we ended up staying at Seneca Secrets, a community of rustic cabins located on the east side of the lake. After our road trip to the town of Burdett where the cabins are located, it quickly became obvious that the Seneca Lake Wine Trail had a steady grasp on the area.

It also holds other attractions, such

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as the Windmill Farm & Craft Market and Watkins Glen State Park.

journey north on the Seneca Lake Wine Trail.

However, 32 wineries hold an impossible amount of tastings, even for the most ambitious of travelers.

As a result, I took to the trail to get the best recommendations of wineries, asking local restaurant owners for their take on which wineries were the must-see.

Although their answers were varied, they created a roadmap for me on my

Wagner Vineyards is a necessary stop for wine tourists, due to its sheer size at 250 acres and magnitude of vineyard attractions. Since it also houses a brewery, we were eager to stop there to sample some homemade beers as well. Also, unlike some nearby smaller wineries, Wagner offers a tour of its wine cellars and winemaking process. For $4, I took

PHOTOGRAPHY JENNA INTERSIMONE

Wagner Vineyards is one of the more expansive wineries with a full tour of its operations as well as an on-site brewery.

Epicure Chateau Lafayette Reneau, the most photographed winery in the region, is another stately vineyard that has a stellar view of Seneca Lake. For $3, one of the lighter tasting costs, we sampled six wines on its large outdoor patio. The winery is also home to an inn, built in 1911, which sits on the property’s 140 acres of vineyards, ponds, woodlands and brick house. This winery is a fair choice for those looking for a more dignified winery outing.

Zugibe Vineyards, established on 2005, and working on 40 acres of land, is one of the newer members of the Seneca Lake Wine Trail. But Zugibe holds its own, due to its wines’ innovation and complexity. For $5, we sampled five dry and semi-dry wines, which are the vineyard’s specialty. At this winery, we also enjoyed a view of Seneca Lake from the back porch of the estate.

Ventosa Vineyards, a friendlier and more casual winery, has one asset

the comprehensive tour, sampled seven pre-chosen vineyard wines and enjoyed them outside on the lush grass, overlooking Seneca Lake in front of the vineyard’s grape plants.

Hazlitt 1852 Vineyards, voted one of the top 25 tasting rooms in the United States by Wine Enthusiast Magazine, holds a much more quaint and casual operation than Wagner Vineyards and is more family-friendly. At Hazlitt, staff walked us through background

stories of their wines, such as that of the Red Cat and the 2012 Vidal Blanc Ice Wine, or “liquid candy.” During our tasting of six wines for $5, we also basked in the antique-barn appeal of the tasting room. Although there isn’t as much grounds to enjoy as that of Wagner, since Hazlitt makes their wine in Naples, New York, there is a small party pavilion, The Oasis.

This is located just outside as a casual beer and wine bar as well as light restaurant.

that no other area wineries have Tocai Friulano, an Italian grape found in the region, which is only grown at Ventosa. At this vineyard, we enjoyed a view of Seneca Lake, with a tasting for $3. We also had lunch at the full restaurant on the premises, Café Toscan, which serves light Italian cuisine with vegetables from its own private garden.

The Seneca Lake Wine Trail has an expansive group of wineries which, luckily, can be visited throughout the year on organized tours, so that travelers can sample as many fine wines as possible. However, if you choose to go it alone, Wagner Vineyards, Hazlitt 1852 Vineyards, Chateau Lafayette Reneau, Zugibe Winery and Ventosa Vineyards are the best wineries along this age-old trail to enjoy a glass alongside picturesque Seneca Lake.

For more information, please visit www.senecalakewine.com

The Seneca Lake Wine Trail can trace its winemaking history back to 1866

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Chef Yves Le Lay Nordic Islands Cuisine

By Janice Nieder

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Epicure

T

he latest and greatest food movements seem to have more twists and turns than a Shonda Rhimes series. The “New Nordic Cuisine” began in 2004, when Noma’s Danish chefs, René Redzepi and Claus Meyer, met with leading food professionals from other Nordic countries to promote a cuisine that would emphasis “purity, simplicity, freshness and seasonality.”

Fast forward to Pädaste Manor, an exquisite 16th-century boutique hotel (the only five-star hotel outside Tallinn), located on the southern tip of Muhu Island, just off the coast of western Estonia.

This beautifully renovated manor house, once the residence of a 16th century Danish king, has been turned into a 24-room, small luxury resort and spa complex, surrounded by acres of tranquil forests and waterways.

But the main draw is their wildly talented Chef de Cuisine, Yves Le Lay, a leader in a spin off of “New Nordic Cuisine” called “New Nordic Islands’ Cuisine.”

Le Lay creates his menus with respect to the local heritage, seasons and terroir, and then slips in his own touch of whimsy.

His ever changing roster of fresh

Pädaste Manor Kitchen

There is never a dull moment in the 3-4 hour, nine-course table d’Hôte dinner in Restaurant Alexander, Pädaste Manor’s grand (yet without an ounce of stuffiness) dining room.

Lightweights can show restraint by selecting a 7, 5, or 3-course degustation.

ingredients might include roe deer, moose, juniper, morels, berries, Muhu honey and artisanal cheeses provided by the island’s farmers, hunters and fishermen, as well as wild greens and herbs grown on the manor. Chef Yves then presents his flavorful finds by showcasing their natural beauty with creative yet simple adornments.

You will be delighted, amazed and perhaps even struck speechless by

the variety of indigenous ingredients, flavors, textures, and artistic presentations served to you in this fairy tale manor house setting.

Even its tableware is unique, since some of the more amusing pieces were designed by students from the Estonian Academy of Art.

Interview with Chef Yves Le Lay

Who or What inspired you to become a chef?

I believe my upbringing by parents who were dedicated foodies. Then in the end of my teens, I got into the restaurant business, and got hooked instantly by this high paced, sensory industry, and haven’t looked back since!

Do you consider yourself part of the New Nordic Cuisine movement?

Yes and no. “Nordic Islands’ Cuisine,” which is our framework for our kitchen philosophy, shared similarities to the New Nordic Cuisine, as we source our produce in near proximity. For us, this proximity is the islands in the Baltic Sea. But I wouldn’t define our cuisine as New Nordic. The best description I have heard so far on my cuisine would be: Contemporary Nordic, with French influences.

Pädaste Manor private grounds

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First thing you cooked?

I have from an early age taken part in cooking at home, so it’s hard for me to remember. My favorite dish growing up, though, was grilled lamb skewers with cous-cous, chickpeas and harissa sauce.

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Epicure Most exciting ingredient or cooking trend?

I have always had a great love for butter, as it compliments both savory and sweet dishes with richness. I am using it to a less extent now though, as it often can cloud the pure taste of the produce.

Is there an ingredient or food trend that you hate?

Cilantro. It’s a herb that really divides people. Some love it, some hate it. I am the latter, for me, it tastes like soap.

What is your proudest culinary moment so far?

We were recently included in the “Worlds Top 50 Best Restaurants Global Selection.” This doesn’t mean that we are in the top 100, but an indication that we are close and on the right track. It meant a lot for me and the team to know that our colleagues in the industry see us as one of the best restaurants in the world.

Famous people you’ve cooked for?

I have had the pleasure of cooking for both celebrities and royalty. But the guests that I take the most pride in cooking for are food lovers, curious and adventurous diners, who, whether rich or poor, have a true love for good food.

If you were going to get a culinary tattoo, what would it be?

I already have a few. My one arm was recently covered with berries, on the other an octopus.

For your final supper, you’d choose?

A dozen oysters for starters; my childhood favorite of lamb skewers and cous-cous for main course; and probably Tarte Tatin with vanilla ice cream for dessert.

If you could spend a month studying the local cuisine in a foreign country, which one would it be?

I would go to Japan. Two summers ago, I spent 3 weeks there on vacation. But I would love to go back and study traditional Japanese cuisine under one of their many great masters.

What comfort food do you make for yourself after a bad day?

One of my addictions is a big piece of buffalo mozzarella, drizzled with olive oil, freshly ground black pepper and flake salt.

Leek and whitefish roe artistically presented

could include smoked fish, cured meats or simply potatoes with chives.

What did your mom pack in your lunch box?

Danish “smørrebrød,” which is an open-faced Danish sandwich with a base of black rye bread. Toppings

What is the strangest food you’ve

ever eaten?

In Japan, I was served half-raw chicken anus, and in Hungary, I was served glazed bull’s penis. Both demanded a deep breath before digging in. But both were interesting and rather delicious.

If someone could only order one thing off your menu it should be?

Needlefish with glazed carrots and sea buckthorn sauce.

Who do you want to play you in the movie version of your life?

Charlie Sheen :) What is something most people don’t know about you?

From the age of 9-10, I was a ballet dancer at the Royal Danish Ballet.

Below is one of Chef Yves’ culinary secrets for you to try at home: When cooking apples, artichokes, salsify, or other fruits and vegetables that you would normally put in water with lemon to prevent oxidization, you should use Vitamin C instead. Lemon usually dominates the taste, but Vitamin C has no taste, yet has the same attributes. What you do is buy a small jar of Vitamin C and pulverize a tablet in a coffee grinder and dissolve the powder in water.

To make reservations for this culinary getaway, visit www.padaste.ee

Chef Le Lay’s needlefish

51 3

The Art Of Bartending SHUTTERSTOCK

By Sherrie Wilkolaski

I

t’s a Saturday evening. Your standing reservation at a favorite bistro is scheduled for eight o’clock and you arrive early so you can enjoy a cocktail at the bar before dinner. You make your way to the lounge and your neighborhood bartender welcomes you with your favorite cocktail. The last drop of your martini transfers from the shaker into the chilled glass, and in drops two olives just the way you like it. You stretch out your arm as if to shake hands with the tonics wizard but instead, you caress the

interested in going the distance to compete for shelf space, must find the right bartender representative to build their brand. They need to be high energy, understand the craft and know how to entice consumers with signature cocktails that will keep them coming back for more.

I was recently introduced to Jacques Bezuidenhout, Bartender Ambassador at Tequila Partida, and he won me over with his knowledge and dedication to the craft.

glass and bring it up to your lips for the first taste of the rest of your evening. The bartender greets you by name and you know you’re home.

We’ve all experienced such a scenario, but do we appreciate the role the bartender plays in our lives, and the multitude of skills it takes to succeed in a fast-paced, alcohol saturated profession? To succeed in this line of work, it takes tenacity, innovation and determination.

Bartending is not just for college kids anymore. Spirits companies,

Jacques’ career started in South

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Africa, working in bars and restaurants almost 20 years ago. The time he spent working the London bar scene was where his passion for the art of bartending blossomed.

In 1998, Jacques moved to San Francisco and started working at the Irish Bank Bar & Restaurant. He developed what is considered one of the most extensive Scotch Whiskey selections in the Bay area, while at the Irish Bank. His expertise continued to develop and he consulted with numerous bar and

Epicure Guild. He has judged various spirits and cocktail competitions, and was voted Best Bartender in San Francisco by Anthony Dias Blue.

He was hired to develop the Million Dollar cocktails recipes for Harry Denton’s Starlight Room and continues to work with them on their menu. This is what Jacques had to say about his experience, “That was really fun. I got to work with some very rare and expensive spirits like 24-year-old Macallan single-malt scotch and Dom Perignon Champagne. All the fun was in the tasting and evaluation of those spirits so I could work on creating the cocktails. They are still on the menu at Starlight Room.”

When he steps out from behind the bar, I wanted to know what he likes to order and if there is one cocktail that is his go-to drink. Jacques said, “I don’t just have one but a small handful. I generally stay classic, depending on where I am drinking.

These are my favorites: a fresh Margarita, Negroni, Gin Martini, Manhattan and a fresh Daiquiri.”

Jacques Bezuidenhout

orange liqueurs like Grand Marnier, Cointreau or Pierre Ferrand Orange Curacao. I also love working with Mathilde Pear, which works nicely in my La Perla Cocktail.”

His advice on the makings of a successful cocktail recipe; “Most of the time, it is staying within 3 to 5 ingredients, keeping it simple and making sure all ingredients are great quality. I also ask myself if I would have that drink more than once.

A cocktail can taste great through one sitting, but if you would you have another is a very important question.”

When you’re working for a brand like Partida and are their Bartender Ambassador, there is much to think about when developing recipes that will tempt the taste buds of consumers. On the methodology of designing new recipes, Jacques said, “I always start in understanding the flavor profile of the base spirit so I can build on it. With Partida, it is easy, as I know the Tequilas very well after spending a close 8 years with them. Once you understand the flavor profile and what direction you want to take, then you start mixing.”

restaurant businesses to launch openings, and then served as Brand Ambassador for Plymouth Gin. Jacques completed work at Tres Agaves, which has gained acclaim as one of the best bar programs in the United States. While at Tres Agaves, the Bar Program won “the Spirits Restaurant of the Year 2006” from Sante Magazine, due to work done

by Jacques and Julio Bermejo.

Jacques has been instrumental in organizing the San Francisco chapter of the United States Bartenders

In addition to the work he’s doing with Partida, he is also consulting with Kimpton Hotel Group to help launch a variety of their new bar and restaurant openings. He is working with the chef(s) to develop complementary cocktails to coordinate with their menu.

“I always love to work with the chefs, to see what they are using and where they get their inspiration.

It is important to me, that the cocktail list complements the theme and style of the restaurant. It is also important to cater towards the guest.” Property-wide, he is focusing on the classics, while still designing unique cocktails for each hotel. “For me it is always mostly unique to that property. I don’t think we have one drink that is in all Kimpton properties. Every restaurant bar is different and appeals to different styles and tastes. The only time that changes slightly is when I incorporate classics on each list.

Classics are there for a reason, because they are great and deserve

Flavor is his focus and should be the basis of any recipe, right. But then I wanted to know how many attempts it takes him to get a final recipe that he feels he’s nailed. “Sometimes, it is within a couple of tries. Sometimes, I just have to put that recipe away for a while after numerous tries. It helps to leave it alone and come back to it. I don’t mind either way. To me, all the fun is in the trying and the mixing.” He tells me that once he feels he has achieved a cocktail that is close to perfection, he will adjust the recipe within a quarter ounce with most ingredients, to see where it goes so that he is ultimately happy with the final cut.

When it comes to cocktail recipes, his favorite flavor to work with is orange. “I would say the range that you reach for most is one of the

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to be on a list. It also gives the guest a familiar go-to cocktail.”

When it comes to advice for the future bartender and mixologist generation, he says, “The first skill you always look for is hospitality and work ethic. We can teach skills of making a great drink for the most part, but you cannot teach natural hospitality.” He sees the future of the art of bartending becoming more and more refined, “I see it spreading out of the craft cocktail bars and into more mainstream bars where bartenders want to make great drinks. Most important is that our craft needs to become more open and approachable, so that other bartenders and guests do not get intimidated.”

What is next for this mixing artist?

He wants to see the world and “enjoy all its cocktails, food, wines and people,” and would like to further his knowledge and keep on working towards getting better at what he does behind the bar and in his cocktail test kitchen.

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Epicure

Fall Cocktail Recipes Them Apples

BY JACQUES BEZUIDENHOUT

1½oz Partida Blanco ¾oz St-Germain ½oz lemon juice Top with hard apple cider (i.e. Stella Cidre or cider on tap) Build ingredients in a highball glass with ice, finish with cider. Stir.

Garnish with apple or lemon slices.

because flavors like apple, pear, cider and baking spice blend so nicely with aged spirits like Anejo Tequila, Whisky and Cognac. You can still have fun with other spirits like unaged Tequila, but now is the time that brown spirits really shine.”

Anejo (aged 18 months) and Elegante Extra Anejo (aged 40 months). The aged Tequilas in the Partida line are rested in one-pass Jack Daniels American oak barrels, imparting a pure, deep, complex flavor that is clean and full bodied.

Partida Tequila is made from 100% blue agave in the heart of Mexico’s Tequila Valley. With four exquisite marques, Partida’s line consists of Blanco (unaged), Reposado (aged six months),

Here are three delicious options incorporating the fine flavors of fall with award-winning Partida Tequila.

Autumn Woods

BY MIKE RYAN, SABLE KITCHEN & BAR, CHICAGO

2oz Partida Reposado ⅛oz Partida 100% organic agave nectar 3 sage leaves 3 dashes Regan’s Orange Bitters In first glass, rinse with walnut liqueur and fill with crushed ice.

In second glass, muddle sage. Add in all ingredients, stir with ice.

Toss out ice in first glass and strain ingredients from second glass into it.

Garnish with a sage leaf.

Partida Pumpkin Margarita COURTESY OF CREMA RESTAURANT, NY

2oz Partida Reposado 1oz fresh lime/lemon juice mix splash of pumpkin puree sesame seeds lime wedge Rim a cocktail glass with lime juice and sesame seeds. Mix ingredients in a shaker with ice and shake well. Stir into cocktail glass. Garnish with a lime wedge.

IMAGE FROM ONEMARTINI.COM

Wave goodbye to summer and get ready for the flavors of fall! As we go from flip flops to flats and boots, it’s time to relish the countless ingredients available to use in cocktails and cooking. Save the berry drinks for next summer; now’s the time to enjoy such favorites as apples, cinnamon, figs, pumpkin and pear.

According to Partida Tequila’s Bartender Ambassador Jacques Bezuidenhout, fall is a time for experimenting with cocktail flavors.

“Fall is one of my favorite cocktail seasons,

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Israeli Wine Around for Hundreds of Years

By Rita Cook

F

or wine-o-philes looking for something different, sommeliers these days will often direct those wine drinkers with a discriminating taste to a variety of wines they have known about for years. Those wines are from the country of Israel.

now the land in Israel for centuries.

Some might even consider it one of the birthplaces of wine, so today it is no surprise that there are about 400 wineries in the country. With so much to choose from, it’s easy to find the perfect wine no matter what your taste buds require.

The Holy Land might be known for religion, but more folks are making the trek to places like Golan or the Judean Hills to discover more than a religious experience. Wines the thing for these various regions now.

There are five wine regions in Israel; Galilee-Golan, Shomron, Samson, Judean Hills and Negev. There are a variety of grapes, ranging from white like Riesling and Gewurztraminer, which are the most prominent, to the reds that include Syrah and Malbec.

Grapes have been a part of what is

Explore these regions below and make a few stops of your own, as you learn that indeed, the best wine might just come from Israel after all.

especially good Malbec. Wines are aged in 100% new French oak for 20 to 24 months.

Judean Hills

The Galilee- Golan region is north, in the country located just north of Nazareth. The region actually borders Lebanon too. You will find that the Upper Galilee is 2,400 feet and the Golan area reaches 3,600 feet, and for many, this climate makes it a favorite wine region. This area is considered the premium wine growing area in the country. It is here that you will find the largest number of vineyards and wineries.

This area is nearby Jerusalem, in fact close enough to make it an easy day trip. The wineries sit on surrounding hills or in the valleys west and south of the city, and grapes are grown on the terraces of the valleys. The thin and stony soil makes it perfect for varieties that include Chardonnay and Merlot, and most of this wineries in this region are kosher. Visit Domaine du Castel, a boutique winery with an

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Galilee-Golan

Epicure Mount Carmel and Sharon wineries, which have been popular for years.

Overall land mass stretches from the coast that is located south of Haifa to Tel Aviv. The region is home to over 40 of the varietals you’ll find in the country and it’s so close to the Mediterranean you can enjoy wine and the beach at the same time.

Most wineries in the region can be found in valleys near the wine towns of Zichron Yaakov and Binyamina.

What really makes this region prime for wine growing is the mediumheavy and limey soil, coupled with warm Mediterranean summers and cool winters. In this region, seek out Carmel Winery, founded in 1882 by Baron Edmond de Rothschild, owner of Chateau Lafite in Bordeaux, France. Grapes here are grown in the Shomron region and the wine is aged in oak barrels. If you don’t enjoy white, then try the Appellation Carigan Old Vines, a red that is grown from a vine in Zichron Yaakov that’s nearly 35 years old. It’s aged for 12 months in French oak barrels.

variety of grapes, with warm, humid summers and mild winters. Many of the wines produced at Carmel Winery in Shomron are grown in this region, but the perfect Samson winery stop is Segal Winery in the town of Ramle. The Merlot Special Reserve 2005 has been a big seller from Segal Winery – grapes were aged 12 months in American and French barrels and offer a peppery nose, balanced with a deep and rich flavor.

say growing wine in the desert is a bad idea, but the soil is a perfect blend of sandy and dusty, and temperatures hot during the day and cold at night are perfect. There are over 30 different wines grown in this region. Carmel Winery has vineyards in this area and you can find a variety of smaller wineries to visit. This includes Barkan Winery at Mitzpe Ramon with a wide range of choices, but a particularly good Cabernet Sauvignon.

Negev

For wine, sure there are many places in the world to explore, but definitely count Israel at the top of that list.

This area of the Negev desert is another wine growing region in Israel, with about 60% of the desert being located within the country and bordering Egypt’s Sinai Peninsula to the Dead Sea in the east. Some might

Samson

The Samson region is located just south of Tel Aviv and the Central and Judean Coast. Wineries within this region are compiled into a small area, but grape growing thrives, with over 50 different wines offered each year. A fan of the peppery finish in my wines, this region is perfect for that taste, particularly in the Cabernet Sauvignon options.

Soil here works well for growing a

From large conglomerates exporting around the world to small boutique wineries, a “must stop” in this region is the Golan Heights Winery in Katzrin, offering a large visitor’s center to explore. The winery was founded in 1983 and today features the likes of Cabernet Sauvignon, Chardonnay or Reisling and even Syrah and Pinot Noir.

Shomron

Even with the Galilee-Golan region nipping at its heels with its number of wineries, Shomron is still the largest wine-growing region in Israel in land size. The region includes the

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Images Courtesy of Israeli Tourist Office.

Images: Jessica Pearl and Kristin Hettermann. Aerial Photo:

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Chocolates And Wines Make A Sweet Pair

By M’Liss Hinshaw

Isabella Knack explains wines and chocolates paired together

FEATURE IMAGE COURTESY OF DALLMAN’S CONFECTIONS

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had already spotted their bestselling chocolates, the dark chocolate salted caramels, when the woman at the counter pointed to the spiral staircase and said the seminar was about to begin.

I carefully wound around curved steps and saw tables lined with wine glasses and plated chocolates. I assumed they were chocolates for the special tasting, but they looked more like art work and perfectly arranged.

Muted hues, variegated colors and individually shaped made me wonder what they would taste like.

Dallmann’s Confections, located in the Headquarters at Seaport Village, San Diego, is well-known for exquisite handmade chocolates and Mozartkugel. Owner, Isabella Knack, has deep roots with the chocolate business, since she was raised in her family’s pastry shop in St. Gilgen, Austria. Her grandfather, Guenther Dallmann, taught her culinary traditions, and her parents still operate the pastry shop after many years. She came to San Diego on a student exchange program 20 years ago and decided this was the place for her to start her own

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Epicure Special chocolates to be paired with wines

confectionary business. She knew her business was on the right track when she began selling to upscale hotels, who placed the chocolates on pillows at night.

Isabella was determined to continue the time honored techniques passed on from generations, and uses no mass producing machinery in her shop. She insists on the finest ingredients for her sweet treats,

with high quality chocolate and marzipan imported from Europe.

organic blackberry jam covered in dark chocolate.

On this clear night in this intimate room near the belfry, Isabella and her husband, wine sommelier Jayson Knack, welcomed enthusiastic guests to take a place at the tall tables set for each guest.

Knowing we may need some caffeine for the road home, a mocha truffle made with espresso ganache and dipped in Swiss milk chocolate was paired with a Malbec.

Isabella instructed us to take a bite of the chocolate first, then a sip of the matched wine. Jayson explained the key to wine and chocolate tasting is that chocolate is not sweeter than the wine. Also, acidity in chocolate has to be balanced with grapes ripened on the vine.

The first edible delight was heart shaped and filled with rosewater caramel, which paired nicely with an Italian sparkling red wine.

Spicy passion fruit, infused with togarashi spice from Japan, was the next confection, and a dry Sauvignon Blanc enhanced floral notes of the candy.

Variety of chocolates in iPad like box

The third wine, a California Petit Syrah, balanced the flavors of an

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This tasting brought a new appreciation to swirling the glass of wine, smelling its bouquet and snapping the piece of chocolate.

Isabella ended our adventurous evening by saying chocolates are as desirable as jewelry.

Champagne, craft beers and artisan cheeses are other tasting events in this shop, with sensual aromas wafting in the air. If attending a tasting is not convenient, joining the chocolate club to receive seasonal assortments of decadent chocolates throughout the year will thrill the palate. www.Dallmannconfections.com 789 W Harbor Dr San Diego, Ca 92101 619.238.0045v

i v ing g s k n T ha r ump, at T o , N Y S oH

Thanksgiving At Trump SoHo, New York

By Sherrie Wilkolaski

The Spot - Trump SoHo New York

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hanksgiving is my favorite holiday. It is the first taste of the holiday season here in the United States and the majority of my favorite Thanksgiving memories have been spent here in the Big Apple. Coming together with family and friends, celebrating all we have to be thankful for and indulging in holiday delights is what life is all about. If you’re looking to treat yourself this year and celebrate Thanksgiving in luxury this holiday season, the Trump SoHo New York is offering just that. They have designed an over-the-top Thanksgiving penthouse experience for holiday travelers looking to enjoy a decadent gathering with friends and family.

This holiday getaway weekend has something for everyone. I recently visited the Trump SoHo New York, which is the only AAA Diamond property located in Manhattan, and got a taste of their upcoming Thanksgiving getaway experience.

There is no better city in the world to be in than New York on Thanksgiving weekend. Travelers can experience all that the Big Apple has to offer. Take in the famous Macy’s Thanksgiving Day Parade, hit shops in trendy boutiques of SoHo or make your way to Fifth Avenue for an afternoon of luxe holiday shopping on Black Friday.

Here are some of the highlights:

Private Penthouse Dining Experience

There will be no dishes to wash after this Thanksgiving dining experience.

With the comforts of home in your penthouse suite, you’ll enjoy an exclusive culinary evening prepared

by Executive Chef Brian Lee. He will customize your holiday occasion with a private dinner for up to 10 people, with a Thanksgiving menu based upon guests’ favorite family

traditions and recipes. Sweeping floor-to-ceiling views of the city skyline will serve as guests’ backdrop, as they enjoy a decadent feast fit for New York’s finest in a festive penthouse decorated by Trump SoHo’s seasoned events team.

Spa-Goers Pumpkin Delight

Ladies, you are going to relish Pumpkin Body Polish Treatment offered at The Spa at Trump SoHo. I spent an afternoon enjoying the full body treatment and lingering in the spa lounge, soaking in the serenity and skyline. Given that it was a pumpkin experience, I wasn’t sure if I would enjoy it, but it was incredible.

Products were by June Jacobs Spa Collections, including; the Perfect Pumpkin Peeling Enzyme Masque, Perfect Pumpkin Enzyme Polish and the Citrus Body Balm. There was a subtle hint of pumpkin aroma, which was very calming, and it provided a mellow comfort with each breath.

The Citrus Body Balm rounded out my massage experience and it had just enough citrus to wake me from my pumpkin-induced relaxation. I felt so completely refreshed that it carried me through the weekend, and I found myself longing for another trip to The Trump Spa for more. Great holiday weekend experience!

Football Fans Have Front Row Seats

American football fans won’t miss a minute of game day during their Thanksgiving penthouse getaway.

Located on the top floors of the 46-story Trump SoHo, the spacious penthouse suites command expansive floor-to-ceiling views of Manhattan or the Hudson River, with open floor plans that are perfect for entertaining. Penthouses range from 1,600 to 2,300 square feet,

Treat yourself to the spa - Trump SoHo New York

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

Graduates' placement is our success!

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www.scarts.com.sv

Penthouse Dining at Trump SoHo New York

including the premier Duplex Penthouse that features two 46” Bang & Olufsen BeoVision 10 televisions and the Bang & Olufsen BeoPlay A9 sound system. This is fantastic for those who can’t miss out on a hearty helping of Thanksgiving football.

Endless Luxury Amenities

After the gourmet meal settles, you can stay nestled in your penthouse suite overlooking the city or you can head down to The Spot, the onsite lounge that is glamorous and sexy.

It’s outfitted in tufted leather banquettes, gold hued lanterns, and a DJ booth. Bottle service is available. If that is not your scene, why not make arrangements via the Trump Attaché™ program? Anything your heart desires will be waiting at your fingertips. Trump Attaché delivers personalized attention without intrusion, offering a comprehensive brand of VIP treatment on request, and even sometimes before it.

Pets Are Welcome

Pets are welcome at The Trump SoHo, and you won’t have to spend the holiday away your furry friend. The

Trump® Pets program provides a luxe experience for your four-legged loved ones, with gourmet treats and their own plush dog bed. Dog-walking services can even be arranged through the concierge or Trump Attaché™. There is a pet-friendly in-room dining menu with special pet-friendly treats, water bowl and fresh bottled water, and toys. Guests are provided with a map of the city, highlighting fun outdoor dog-friendly parks. Spending the holiday with your pet just got more luxurious!

The Thanksgiving Penthouse Experience is available for stays from November 27-30 at a starting rate of $7,000 per night, excluding food and beverage costs, which will be booked separately through the hotel’s catering team. Guests must prepay and book at least two weeks prior to arrival. To reserve, please call 212.842.5500 or email TrumpSoHo@TrumpHotels.com.

This boutique hotel is offering one of the most luxurious holiday experiences in Manhattan, so be sure to reserve your penthouse early. To learn more about the Trump Hotel Collection™, go to www.trumphotelcollection.com.

Penthouse living at Trump SoHo New York

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i v ing g s k n T ha r ump, at T o , N Y S oH

Chef Brian Lee’s Twist on Thanksgiving

By Sherrie Wilkolaski

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Butternut Squash Soup

I

f you’re looking for a twist on a traditional Thanksgiving meal this year, Executive Chef Brian Lee with the Trump SoHo New York has a few recipes that he was happy to share with our Luxe Beat Magazine audience. Forget the turkey and try his Free Ranged Chicken Breast and Tea Bag recipe instead. Butternut Squash Soup, Potato Bread Stuffing and Kale Salad with Ginger Vinaigrette round out the rest of the meal, and yes, you can still have a slice of traditional pumpkin pie for dessert.

Butternut Squash Soup 4 cups diced butternut squash 1 cup diced carrots 2 tbsp canola oil 2 cups thinly sliced onion 4 tbsp of honey 2 tsp minced fresh ginger 3 ea garlic cloves 3 ea sprigs of fresh thyme 1 cup white wine 8 cups chicken stock ½ cup crème fraiche

Preheat the soup pot, add oil, butternut squash, carrots, onions, ginger and garlic until the vegetables become translucent and soft. Add white wine and chicken stock Bring to boil. Reduce heat to medium-low. Cover and simmer 20 minutes and remove thyme sprigs.

Working in batches, purée soup in blender with crème fraiche. Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more stock if necessary. Ladle into bowls.

Potato Bread Stuffing Yields 10-12 portions

2 1 3 1 1

ea spanish onions, small dice ¼ diced potato bread and toasted celery sticks, small dice cup dried cranberries pound bulk Italian sweet pork sausage 3 cup chicken stock 2 ea large eggs 2tbsp butter 1 cup white wine 3 cups chestnut, peeled, cooked toasted and coarsely crumbled ¼ cup coarsely chopped fresh flat-leaf parsley 1½tsp fresh sage, chopped 1tsp fresh thyme, chopped ¾tsp salt ½tsp black pepper

Kale Salad with Ginger Vinaigrette

over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.

Increase oven temperature to 400°F. Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking pan.

Spread bread cubes in a large shallow baking pan and toast them until they are golden brown.

Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with dried cranberries.

Cook sausage (if using) in skillet, stirring and breaking up sausage with a fork or whisk, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.

Pour off any remaining fat from skillet. Add white wine (off heat), then deglaze skillet by simmering

Potato Bread Stuffing

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combined well.

Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes.

Remove foil and bake until top is crisp, about 20 minutes more.

Kale Salad with Ginger Vinaigrette Yields 8-10 portions

2# kale (cleaned and washed in ice water) 3ea orange segments, seeded 1 cup shredded carrots 1 ea red pepper - julienne 1 ea yellow pepper - julienne

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

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www.lafermedelalochere.com

Epicure and buttered boiling water and cut into half. Once the bundle is ready, heat the medium size pan and add oil and caramelize the sunchokes in the medium heat until they are light brown and fork tender in texture.

Once all your ingredients are ready for the plating and decorating, get your plate that you will like to serve the chicken on and plate. You can also use different edible flowers to make the dish more colorful and seasonal.

Infuse Tea Bag made from Coffee Filter.

Free Ranged Chicken Breast and Tea Bag

1 ea orange Pepper - julienne 1 ea red onion - fine julienne 1 tbsp sesame seeds

Carrot Ginger Vinaigrette Yields 2 quarts

1 cup carrots, diced ¼ cup miso paste ½ cup honey 1 cup water ¼ cup rice vinegar ¼ cup soy sauce 1 ea whole garlic

and lavender flowers and roast the chicken until they are cooked through (370 degree F in convection oven with high fan mode for about 10 minutes.)

1 ea coffee filter Heat the medium size pan and add oil, sauté off a piece of Frenched Breast and a Boneless thigh until the skin turns crispy and golden brown. Place the chicken breast on the half sheet pan with tea bag with fresh thyme, lemon peelings

Make the asparagus with leek tide with 3 white and 3 green asparagus and heat the bundle up with salted

About Chef Brian Lee Chef Lee is a graduate of The Culinary Institute of America in Hyde Park, New York and has held posts at New York’s iconic 21 Club restaurant, Four Seasons Restaurant in New York, and New York Hilton Midtown, among others.

Born and raised in South Korea, Chef Lee was exposed to exceptional cuisine early on through his grandmother’s inspired dishes.

An incredible chef, Chef Lee’s grandmother was evacuated from North Korea to South Korea during the Korean War, and in turn, merged traditional dishes from both regions to create something familiar, yet entirely new. The recipes were passed down to Chef Lee and, though his cuisine ranges n flavor and regional influence, these cherished flavors serve as a constant source of inspiration.

Infuse Tea Bag made from Coffee Filter

Free Ranged Chicken Breast and Tea Bag

½ ea whole free range chicken (Frenched breast and boneless thigh) ½ cup sunchokes (Jerusalem artichoke)-sliced ¼ inch thick, steamed and pan roasted 3 ea green & white asparaguspeeled and blanched and bundled with Holland leek strips 3 tbsp cooking oil pot of salted & buttered boiling water

For the teabag Yields 1 bag

8 ea fresh thyme sprigs 2 ea lemon peelings 1 tbsp dried lavender flowers

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C H A R D O N NAY 2013 VINTAGE

This Chardonnay brings together the best of three notable coastal California wine regions that have proven to be ideal for growing Burgundian varieties.

Each area has dramatically different climates, topography and soil types, producing Chardonnay with its own distinctive characteristics. For our maiden vintage, we chose the following blend of components to create the perfect balance between spice and fruit; weight and restraint; crispness and creaminess.

49%

30%

21%

SANTA BARBARA COUNTY

SONOMA COUNTY

MONTEREY COUNTY

Exotic sweet spice and lively tropical fruit

Crisp apple and lean minerality

Ripe stone fruit and a round, creamy texture

The 2013 growing season was exceptional along the entire California coastline, with a dry, warm spring, prompting early bud-break, followed by a textbook summer, free of any heat spikes. The long warm days and cool nights gave us rich, ripe fruit, balanced with some nice bright acidity. Each lot was kept separate in the winery so we could tailor the winemaking techniques to enhance the unique regional nuances. Upon unifying them together, we were able to create a well-balanced Chardonnay that possesses the signature Meiomi style – rich and ripe, with depth and complexity. Fermentation took place in a combination of French oak barrels and stainless steel tanks, retaining some of the vibrant fruit to contrast beautifully against the rich, textural oak characteristics. All blend components underwent 100% malolactic fermentation to add further depth and roundness.

TASTING NOTES: Light straw-gold in color, the bright, enticing layers of citrus fruit, pineapple, subtle minerality and candied Asian pear aromas awaken the senses, hinting at the intense fruit flavors to come. Exotic, warm spice notes enhance the complex palate of succulent tropical fruit, apple cream pie, peach, hazelnut and vanilla crème brulee.

The lush, creamy mouth-feel is nicely juxtaposed by a clean, vibrant acidity that carries through from beginning to end.

- Joseph Wagner, Owner & Winemaker MEIOMIWINES.com

i v ing g s k n T ha r ump, at T o , N Y S oH

June Jacobs Spa Collections

Better Than Pumpkin Pie

ALL PHOTOS BY LEAH WALKER.

By Sherrie Wilkolaski

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June Jacobs Spa Collections Better Than Pumpkin Pie

Thoughts of Autumn stir up visions of crisp leaves crunching under your feet, hayrides and pumpkin pie. June Jacobs Spa Collections has pulled together a fall collection of spa products that will have you longing for fall all year long. Just in time for the Thanksgiving holiday, you’ll find a variety of delectable ways to treat yourself to an afternoon of pampering. Better yet, why not leave it to the professionals and request a treatment at The Spa at Trump SoHo? Products and experience are ideal any day of the week, and will leave you relaxed and rejuvenated for days to come.

June Jacobs Spa Collections Products

Perfect Pumpkin Peeling Enzyme Masque - $78 Paraben and preservative free, this spicy, detoxifying masque contains a powerful pumpkin enzyme to digest dead surface cells, stimulating cellular turnover and improving skin’s tone and texture. Pumpkin is naturally rich in essential fatty acids, and vitamins A and

pomegranate and grape seed extracts help to neutralize free radicals, protect skin from environmental toxins and combat the visible signs of premature aging.

C. Also, zinc, a mineral that aids in the healing process, works synergistically to rebuild the elasticity of the skin.

Powerful patent pending, an antioxidant blend of white, red and green tea extracts combined with goji berry, pomegranate and grape seed extracts help to neutralize free radicals, protect skin from environmental toxins and combat the visible signs of premature aging.

Citrus Body Balm - $50 Paraben and preservative free, this luxurious body balm with a delicate bouquet of citrus blends the moisturizing miracle of shea butter with nourishing oils of squalane, sunflower, jojoba and sesame to hydrate and replenish lost moisture. This is enhanced with soy and rice extracts to help retain moisture and plump the skin. Powerful patent pending, an anti-oxidant blend of white, red and green tea extracts combined with goji berry, pomegranate and grape seed extracts help to neutralize free radicals, protect the skin from environmental toxins, and combat the visible signs of premature aging. It leaves both skin and senses refreshed and revitalized.

Perfect Pumpkin Enzyme Polish - $60 Paraben and preservative free, this spicy, detoxifying face and body polish, infused with a powerful pumpkin enzyme, combined with the gentle exfoliation of crushed bamboo and jojoba micro beads, helps to cleanse the skin of dead cells. Natural acids polish and refine, while rich emollients leave skin silky smooth, soft and radiant. Powerful patent pending, an anti-oxidant blend of white, red and green tea extracts combined with goji berry,

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About The Spa at Trump SoHo

To pamper travelers and locals alike, The Spa at Trump SoHo has unveiled a luxurious Pumpkin Body Polish Treatment to perk up tired and dry winter skin. For the face, the anti-aging Perfect Pumpkin Peeling Enzyme Masque – featuring 15 percent pumpkin extract, vitamin A, and hyaluronic acid – instantly detoxifies, decongests, and refines the skin’s texture to reveal a smoother, softer complexion. The Perfect Pumpkin Enzyme Polish for the face and body offers dual exfoliating properties with powerful pumpkin enzymes, crushed bamboo, and jojoba micro beads. Followed by the application of nourishing body creams, skin will be soft, smooth, and glowing.

This 60-minute treatment is available for $195 on weekdays and $215 on weekends.

Please call The Spa at Trump at (212) 842-5505 to reserve a treatment or go to www.trumphotelcollection. com/soho/nyc-day-spas. php.

Tales from the Trape

By Dr. Kathy Gruver

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Wellness

Dr. Kathy Gruver talks more about her Tales From The Trapeze in her Luxe Beat Magazine audio clip

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S

ince I am involved in natural health, people assume certain things about me. They assume I do yoga and meditate all day long. They assume I really really enjoy the music I play during my massages; they assume I’m vegetarian and that I don’t drink wine or swear. Those things could not be farther from the truth. I’m a practical carnivore, I meditate in my own way, I’m not a fan of yoga, I do drink wine and if you want to hear me swear, put on a Steeler game. So when a client asked me what I did to relax and I rattled off a list, including things like scuba diving, hip hop, swimming with sharks, zip lining, spelunking, repelling, and skydiving, she asked me what in the world was left on my bucket list. I told her I didn’t believe in bucket lists, that if there were things you wanted to do and it was possible, you should go do them as soon as possible.

She asked me what was left that I hadn’t gotten to yet and I answered, flying trapeze. The moment the words came out of my mouth, I thought, “Oh, I better get on it.”

So as she was getting dressed after her massage, I was on the computer, trying to find a place where I could do flying trapeze. I discovered it at a school in Santa Monica, California.

That night, I went home and announced to my husband that I was going to take a weekend away, part of which included doing flying trapeze. And I did, and from that moment on I was hooked.

you, and then drops you gently into a net. That very pedestrian description cannot even begin to explain the joy, exultation, exuberance and thrill felt when your hands met his. You swung for a moment and fell 12 or 15 feet into the net with a bounce.

Having grown up as a dancer and still dancing three or four days a week here in Santa Barbara, I consider myself pretty athletic. But I was surprised at the number of people who came up to me and asked how long I worked there. They said I looked like a natural and were so impressed it was my first class. This was especially when they discovered that I undertook this physical challenge at the ripe old age of 43.

Being the Type A driven person that I am, I knew I had to go farther. So I went back…again and again. It’s been almost 2 years for me. And I’ve worked through 15 or 20 tricks, which included an emergency visit to urgent care, after landing wrong in the net and practically ripping off my little toe. I don’t recommend that.

But I digress. The thing that I love so much about trapeze is it’s not only a physical challenge. It does take a lot of hand strength, shoulder strength and core strength. It also takes strength of character to climb the 30-foot ladder to stand at the top, accept the bar and trust that you can let go and fly through the air.

This is the strongest and most fit I’ve ever been. And I find it to be a

My school’s tagline is, “Forget fear, worry about the addiction.” It couldn’t be further from the truth.

The second I climbed that ladder and grabbed onto that very heavy bar, I knew this was something that was going to be part of my life. The very first class (now looking back) is quite simple. You do a knee hang from the bar like you would’ve from any jungle gym as a kid. You reach your arms forward, towards a strapping young man with his shirt off who catches

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Wellness

stress reliever, which is funny, because most people who think about it are completely stressed out by it. But there is something so powerful about relinquishing personal control, listening to your calls and being safely swept up by someone who’s there fully to protect and support you.

As a health and wellness writer, someone who specializes in mindbody medicine, I will say it is a mindfulness practice; a meditation, a challenge to stay in the present moment. You cannot worry about what you did the minute before and not fear what you are about to do.

You have to be there, in the now, and wait, sometimes longer than you think. But the call will come when it’s time to let go and fly. It’s when you’re not in the present, when you are not fully there and listening to what is being said to you, that things go awry-- just like in life. Our stress is in the past, and the future and present moment are pure. It has to do with relinquishing control, adding trust, and believing in yourself.

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I had a friend of mine who said he wanted to join me for a day of trapeze. He said he had a mortal fear of falling and of heights. I asked him if he understood that he would be doing two of those three things that day. He knew and he agreed. It took him several trips up before he was finally able to jump off the platform and swing, but by the end of the class, he was doing somersaults off the bar. Later, he thanked me for the experience and said he felt like now he could do anything in his life.

When I tell people some of the things I do: swimming with sharks, scuba diving, spelunking, repelling, zip lining, skydiving, paragliding, they ask me if I have a death wish.

I say no, I have a life wish. I want to stretch myself as far as I can, physically, emotionally and spiritually. I want to experience every moment because we never know when it’s going to be our last.

Why wouldn’t we want to fully live?

Stay in the moment and enjoy your life, make changes and take risks.

Fly high through life.

Fall Gemstones ALL PHOTOS BY LEAH WALKER.

By Sherrie Wilkolaski

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Fashion

Ladies get your sapphires and emerald’s out of the bottom of your jewelry boxes and get out there and find some new pieces in royal blue to add to your fall collection.

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all is my favorite season.

Changing of the leaves in robust warm red, orange and golden-yellow tones, makes me smile. The first sign of an autumn breeze and I’m digging through my closet pulling out my favorite boots, sweaters and coats.

There is of course an evaluation of the wardrobe to see what items might be missing or needed and a shopping spree is a must. One area of a girl’s attire that is never overlooked with the change of season is her jewelry; diamonds, rubies and emeralds…oh my! Just as fashion fluctuates, so do gemstones, and what was in last season may or may not be hot this year.

Have you ever wondered who is making recommendations on our gemstone palate?

I decided to do some digging and went right to the top of the gemological food chain and spoke with Jerry R. Ehrenwald (G.G., A.S.A., A.A.A., N.A.J.A.), president and CEO of the International Gemological Institute (IGI) since 1981. Not only did I learn about the upcoming fall gemstone palate, I was introduced to a leading industry innovator, who has influenced the market in a big way, from security to design. Mr. Ehrenwald was a delightful interview and I appreciate the time he put into answering my questions.

Gemological Expert

Jerry is a graduate gemologist with a lifetime of industry experience.

He is responsible for IGI’s trade laboratory and is also president of International Gemological Information, the Institute’s independent appraisal division, since its inception. The information division was established in New York as a source for unbiased appraisals of gems and jewelry – providing appraisals and identification reports, as well as appraisal updates for consumers, retailers, public accounting firms, national law firms and international banks.

authentic and synthetic stones in the market, “Lab-grown diamonds and gemstones have been emerging in the industry for years now and it’s no question they are here to stay, and there’s certainly room for this new option alongside natural diamonds. IGI offers labgrown diamond grading reports that attest to the authenticity and the value of a particular man-made gem, just like a naturally mined diamond.

However, as technology continues to improve, proper disclosure of lab-grown gems – by all members of the industry supply chain – will be a growing focus.”

He started cutting diamonds for his father’s diamond cutting company when he was 11 years old, nearly six decades ago. “That is where I first learned the planning and process that go into cutting and polishing diamonds.” He has received United States and Belgium patents for inventing the process of laser inscription of diamonds for identification purposes (Laserscribe℠).

Synthetic Gemstones

With an extensive pedigree in the business of gemology, he has lived through some incredible technological advancements, from developing his own laser inscription process to experiencing other synthetic products coming into the market. He says of the biggest challenge in the business of gemology, “First is the influx of synthetic (man-made) diamonds and the ability for gemologists to detect them. Synthetic diamonds were first developed in the 1950s by General Electric (GE). However, they were not commercially available until relatively recently. The technology is continuing to advance and synthetics are being regularly produced in bigger sizes and nicer colors.

Identification – being able to detect manmade versus natural – is a growing challenge.

Fall Gemstones

After covering his credentials and talking about technology, I was anxious to talk about the fashion of fine jewelry, to get his take on whether jewelry design changes as quickly as fashion does. He said, “Fine jewelry design trends do generally mirror those of the fashion world. For example, per National Jeweler, London Fashion Week revealed Asian-inspired aesthetic and influence in both apparel and jewelry designs. That said, classic jewelry designs stay in style because fine jewelry is typically a long-term investment for the average consumer.” Okay, we’re getting somewhere, but I still wanted to understand who is setting the tone for our jewels each season. “As with fashion, the Pantone Color Institute has a significant impact on the jewelry realm and on-trend hues in general. Specifically, Pantone’s 2014 Fall Color Report serves as a guide for seasonal apparel and accessories.

Royal blue is projected to be a popular color this season and can be incorporated with sapphire accessories that complement the darker hues of autumn.

Sapphires and emeralds have been a staple during cold-weather months in recent years, and it is no different this fall.

These gems perfectly complement the earth tones of popular autumn apparel, and

“Second is the rapid development of new treatments for both diamonds and gemstones, and gemologists’ ability to not only identify the type of treatment, but also how it affects the value of the stone.

“However, as IGI is a state-of-theart lab with all the latest detection equipment, when one submits a diamond for a grading report, IGI is able to identify all synthetic diamonds and treatments.”

The traditional diamond market has got to feel an impact with the growth of the synthetic gemstones entering the marketing.

Jerry feels there is room for both

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pack the perfect punch against common fall neutrals like black and brown.”

Ladies, get your sapphires and emeralds out of the bottom of your jewelry boxes and get out there and find some new pieces in royal blue to add to your fall collection.

Diamond Technology

The conversation moved from fashion into the changes he’s seen over the years, “When the diamond business first started in the U.S., the industry’s primary hub was around 47th street in Manhattan, known as the Diamond District. That’s when diamonds were mostly sold by family-owned businesses, mom and pop stores, etc. The market has grown so much since then that diamonds are now sold in major retail chains, big box stores and online. So, the biggest change has been the shift from more traditional brickand-mortar shops to the majority of jewelry being sold in mass market retail centers.” Speaking of diamonds, I was intrigued by his laser inscription technology, Laserscribe℠, and the process he went through to invent it.

“I invented this technology while in the process of cutting diamonds with a traditional saw blade. There are two processes for cutting rough diamonds – if the stone is symmetrical, you can slice it and create two polished diamonds from the original rough. However, sometimes rough diamonds have an internal strain – like a knot in wood – which requires an alternative method of cutting other than a saw blade. Therefore, I started using a laser because it can slice the “knot” in a rough diamond, dividing it into the desired two pieces (rather than having to first polish it down to one half). One day, a friend and customer of mine brought me an extremely flat, yet big, stone. The size restricted it from being made into a regular polished diamond, and he challenged me to laser inscribe a famous family’s crest on to the diamond. I spent two weekends laser inscribing and he ultimately loved it.

That then led me to discovering that I could inscribe numbers on a diamond.

“I invented LaserscribeSM to provide both industry and consumers with added protection for their gemstones and fine jewelry.

Decision Serge Marshennikov 20” x 17” Signed and numbered giclee print on canvas

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www.cordair.com

Join Club Cordair, a monthly membership program for acquiring art you love.

Fashion A diamond identification number (DIN) works much like a vehicle identification number (VIN). It is the identifying code for a specific article.”

His invention “helps protect jewelry by providing a means of positive identification if the article is ever lost or stolen. In addition, if the jewelry is LaserscribedSM and registered in IGI’s database, through IGI’s Registration and Recovery ServiceSM, the Institute will contact local police, search the auction market for the jewelry and alert jewelers and pawn shops of the lost or stolen property via Internet.

The technology has enabled both consumers and trade members to locate valuable articles time and time again.”

Jewelry As An Investment

Purchasing a piece of jewelry is a type of celebration and creates memories for years to come. But does the sentimental value mean more than what it is valued at, as an investment? Jerry said, “Depending on the type of jewelry or gem, it can certainly be a good investment, but with any big purchase, you should do your research first. Leading diamond-trading network, Rapaport, has established four keys to diamond investing: price transparency, quality assurance, transaction costs and liquidity. Before moving forward, investors should understand how each of these affects the purchase at hand. In recent years, demand for diamonds in the U.S. has been on the rise with the strengthening economy. Given that they are traded internationally, they’re not necessarily dependent on one country’s economy and therefore have the potential to hold a relatively consistent value over time.”

When it comes to appraising a piece, consumers should do their research to ensure that they are going to a reputable appraiser and that they are using proper benchmarks. “IGI provides appraisal reports that attest to the authenticity of a diamond, gemstone or article of jewelry and delivers an independent gemological evaluation of the gem’s carat weight, color grade, clarity grade and quality of cut (the traditional 4Cs). To determine the estimated retail value, gems are evaluated according to the internationally accepted

system for diamond grading, which is the universal standard within the diamond industry.

Pantone’s Fall 2014 Colors

“At an independent accredited lab like IGI, a team of experts – skilled graduate gemologists and appraisers – examines each stone and reaches a concurrent opinion on its characteristics, quality and value.

Independent certification ensures you’re truly getting what you pay for.”

The JCK recently reported that jewelry sales are on the rise and have been consistently rising over the last two years. “As fine jewelry is a luxury product, sales tend to reflect the ups and downs of the overall economy. As the market has mostly recovered from the recession, the jewelry industry has seen a slow and steady increase in sales.”

As summer quickly fades into autumn, incorporate the coveted colors of the season – such as Aurora Red or Bright Cobalt – by combining fine jewelry with your favorite cold-weather fashions. Pantone’s fall 2014 colors (listed below) inspire creativity and originality with a collection of unique hues.

Jerry Ehrenwald, president & CEO of the renowned International Gemological Institute (IGI) and a graduate gemologist with over 40 years of industry experience, offers insight on selecting the right jewelry and gemstones to brighten every woman’s wardrobe this season:

As our interview comes to a close I can’t help but ask about his favorite gemstone, and feel, given the conversation, I already have the answer. His taste is classic and if you haven’t guessed it already, his personal favorite gemstone is the diamond, “All diamonds and gemstones are a gift of nature and individual works of art with the help of man fashioning them into polished stones. To me, a one-carat diamond is as beautiful as a 20-carat diamond. Jewelry is a brilliant way of showing one’s love and if given as a gift, should be adored and shared with that person.”

Radiant Orchid – Pantone’s 2014 color of the year can help transition your favorite summer pieces. Add an amethyst or spinel-stoned accessory for instant glam.

Royal Blue – Pair a gorgeous sapphire ring with a little black dress to add a dash of color to an already sophisticated look.

Aluminum – Incorporate a classic gray moonstone or quartz to offer a lighter take on the modern autumn gray.

Jerry Ehrenwald has the distinct honor of being named senior member of the American Society of Appraisers, one of a select few named to senior status in New York, whose discipline is gems and jewelry. He is a certified member of the Appraisers Association of America, as well as the National Association of Jewelry Appraisers. Ehrenwald is also part of the Twenty-Four Karat Club of the City of New York, a social club limited to 200 of the most accomplished individuals in the jewelry business. IGI is an independent, consumer-focused worldwide organization that provides objective and accurate grading, identification, and appraisal reports of gemstones and fine jewelry.

For more information, visit: www.igionline.com.

Aurora Red – This romantic shade is most elegantly achieved with a ruby adornment, adding spark to any neutral outfit and ensuring all eyes are on you.

Misted Yellow – Keep the idea of summer alive, even after sunny weather fades. Golden beryl earrings or a canary diamond radiate the perfect warm glow.

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Sangria – To spice things up, select a sangria-inspired garnet bauble to make a statement.

Mauve Mist – A delicate purple exudes understated elegance.

Opt for an heirloom mauve opal for an evening out.

Cognac – Brown may be fall’s most commonly worn color, but that doesn’t mean you have to blend in. Distinguish yourself with rich browns in a topaz ring.

Bright Cobalt – A signature color of last year, this deep blue continues to captivate us. Try a turquoise or aquamarine necklace to add a splash of excitement to any dress.

Cypress – Another staple of colder months, stick to peridot or emerald accessories to “go green.”

For more information, visit: www.igionline.com.

Fashion

Women Fashion Power at The Design Museum P

owerful women from past to present, from Coco Chanel to CEOs, as well as those who reign in the worlds of royalty and entertainment, have used fashion to define themselves, represent their unique personalities, and proclaim their positions of authority. Their individual style choices serve as instruments for self-expression. Suffice it to say, fashion is an integral component in the visual language of society.

As the title suggests, WOMEN FASHION POWER, an exhibition at the Design Museum in the UK, promises to be electrifying and colorful. Visitors will take a multi-media journey through the display of historic pieces of clothing, archive footage and animated interviews with preeminent women in fashion design.

By Renee Phillips WOMEN FASHION POWER is designed by the world-renowned architect Zaha Hadid. It is co-curated by fashion expert and commentator Colin McDowell and Donna Loveday, Head of Curatorial at the Design Museum.

According to the press announcement, “WOMEN FASHION POWER looks at how influential women have used fashion to define and enhance their position in the world. The exhibition celebrates exceptional women from the spheres of politics, culture, business and fashion – forward thinkers who have had an impact on our wardrobes and the world stage.”

Colin McDowell, one of the world’s top fashion commentators, stated, “This exhibition shows how women have used different approaches to dress in order to make statements which are unique to them and their personalities. Few of the women in this exhibition would see themselves as fashion plates or even strong fashion followers. They create their own wardrobes, not to be fashion plates, but to demonstrate who and what they are.”

The Design Museum, which opened in 1989, is recognized as the world’s leading museum devoted to architecture and design. It houses a full range of design, including fashion, product and graphic design.

The museum has hosted exhibitions showcasing some of the most important pioneers of design, including Paul Smith, Zaha Hadid, Jonathan Ive, and Dieter Rams.

The exhibition, which runs from October 29, 2014 through April 26,

Camila Batmanghelidjh, a British businesswoman, charity leader, and the founder and chief executive of Kids Company

Architect Zaha Hadid, designer of WOMEN FASHION POWER

Fashion leader Zandra Rhodes, one of the women in WOMEN FASHION POWER.

Pearl Lam, owner of Pearl Lam Galleries, and founder of China Art Foundation

PHOTO COURTESY PEARL LAM GALLERIES. PHOTOGRAPH BY WILLIAM LOVEY

PHOTOGRAPH BY GENE NOCON

2015, will showcase more than 20 contemporary women, such as Camila Batmanghelidjh, Pearl Lam, Zandra Rhodes, Kirsty Wark, Dame Vivienne Westwood, Joan Burstein CBE, Shami Chakrabarti, among other fashion luminaries. They share their personal style philosophy as well as their most memorable fashion moments.

WOMEN FASHION POWER takes a close look at the last 150 years of women’s fashion. It reveals how flappers, screen goddesses, hippies, punks and power dressers of the past have influenced trends of today.

The exhibition is enhanced by the addition of a visual timeline that illustrates significant political and social milestones in 19th and 20th century women’s history and charts development of major styles.

Fashion icon Zandra Rhodes has received international acclaim. She is among those British designers credited for putting London at the forefront of the international fashion scene in the 1970s. Her inimitable signature style is characterized by bold prints, feminine patterns and a dramatic use of color.

Rhodes has clothed and designed for such diverse clients as Princess Diana, Jackie Onassis, Elizabeth Taylor, and Freddie Mercury of the rock group “Queen”.

As more women are assuming positions of authority and leadership, WOMEN FASHION POWER takes an important stance by reassessing the role of fashion.

As the museum indicates, it is important to note that fashion is not merely a frivolous distraction, it is “...an essential component of the working woman’s toolkit.”

Visit the Design Museum’s website at www.designmuseum.org

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Neo-Impressionism And The Dream Of Realities At The Phillips Collection

D

uring the late 1800s, painters in Europe were in search of new ways to express themselves.

Impressionism was a major movement that came to prominence during the 1870s and 1880s. Shortly thereafter, Neo-Impressionism made its entry. The term “NeoImpressionism” was coined by French art critic, Félix Fénéon, in 1886 to describe an exciting art movement founded by artist Georges Seurat and his friends.

In 1886, Seurat and this new group of artists presented its first exhibition as the Société des Artistes Indépendants (Salon des Indépendants), in Paris. Seurat’s iconic painting, “A Sunday Afternoon on the Island of La Grande Jatte,” was featured in the exhibition, and marked the beginning of this dynamic movement that also included Paul Signac, Camille Pissarro, among other masters.

By Renee Phillips

Pointillism, Imagination, and Symbolism

Pointillism is the style most often associated with this new artistic direction because it was the first technique that dominated the movement. Characterized by the use of dots, Pointillism provided a sense of compositional organization. It also transpired during the scientific development of optic and color BELOW: Paul Signac, Place des Lices, Saint-Tropez, Opus 242, 1893. Oil on canvas, 25 3/4 x 32 1/4 in.

Carnegie Museum of Art, Pittsburgh.

Acquired through the generosity of the Sarah Mellon Scaife Family.

Photograph © 2014 Carnegie Museum of Art, Pittsburgh.

Georges Lemmen, Portrait of Jan Toorop, 1886. Chalk on paper, 23 x 17 in.

Collection Museum de Fundatie, Heino/Wijhe en Zwolle, The Netherlands.

perceptions at the time, particularly that of Michel Eugène Chevreul’s development of color theory.

and tangible form.

There were other significant factors that played key roles in shaping the Neo-Impressionist style. Together, Neo-Impressionist painters and Symbolist writers, poets and composers launched a fruitful ongoing dialogue about the role of the imagination in art. Focus changed to the inner world of dreams, intangible reality and spiritualism, which was a radical departure from previous artists who focused on communicating the visual world through exact representation

“Neo-Impressionism and the Dream of Realities” is an outstanding current exhibition presented at The Phillips Collection, a museum in Washington, DC, that illuminates this pivotal time in art and history.

Neo-Impressionism Exhibition

The exhibition, which runs through January 11, 2015, reflects the Neo-Impressionist’s preoccupation with “the idea, emotion, or the synergy of senses”, highlighting the period from 1888 to 1895.

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Art More than 70 works are featured in this show, that includes 15 of the most renowned artists such as Georges Seurat, Paul Signac, and Camille Pissarro alongside their lesser known contemporaries. Many of the works on view in this exhibition have rarely or never been previously exhibited in the United States.

This exhibition, organized by The Phillips Collection, demonstrates that followers of Neo-Impressionism were drawn to evocative figural subjects, modern urban scenes as well as idealized landscapes and seashores. Their new freedom of expression was also ignited by their interest in literature and music.

About The Phillips Collection

The building that houses The Phillips Collection combines the former home of its founder, Duncan Phillips, with new expanded galleries. Phillips was an art collector and critic who was instrumental in introducing America to modern art. He was also the grandson of James H. Laughlin, a banker and co-founder of the Jones and Laughlin Steel Company.

The Phillips Collection opened to the public in 1921. According to the mission statement declared by Duncan Phillips in 1926, “The Phillips Collection is an intimate museum combined with an experiment station.”

Currently thriving in Washington’s vibrant Dupont Circle neighborhood, the collection has expanded to comprise masterpieces by modern and contemporary artists, such as Renoir, Rothko, Bonnard, O’Keeffe, van Gogh, Diebenkorn, among many other impressionist and modern masters. The collection continues to develop with selective new acquisitions, many by contemporary artists.

The museum is also known for its important Center for the Study of Modern Art, an environment for collaboration, innovation, engagement with the world, scholarship, and new forms of public participation. Its array of stimulating programs and events includes Conversations with Artists, symposia, lectures, Sunday Concerts, and more. In addition, the museum serves thousands of students and teachers through its award-winning program of educational outreach.

Camille Pissarro, Peasant Women Planting Poles in the Ground, 1891. Oil on canvas. 21 1/4 x 18 1/8 in. On loan from a Private Collection, Museums Sheffield, UK.

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The Phillips Collection 1600 21st Street, NW Washington, DC 20009 www.phillipscollection.org

Clearly Beautiful A Sculptors Vision

By Linda Cordair

W

hy is it that we respond to certain styles of art more than to other styles? What does it say about us individually, and what does it say about the artist, when a particular work of an artist resonates with our soul, while the work of another artist may leave us cold and unmoved?

Lodestone

As a gallery owner, I spend every day surrounded by the beauty created by artists who share an especially joyous and passionate sense of life.

We asked Michael Wilkinson, one of our most popular sculptors, to share his thoughts on Art, on why Art is important to him, and on why he creates artwork that he does, the way he does.

Linda: Michael, thanks for taking time out from your sculpting to answer our questions today.

Michael: Very much my pleasure, Linda.

Linda: Firstly, as the pre-eminent figurative sculptor working in clear acrylic, why did you choose to become an artist? Why Art, as a profession?

Michael: Art has always moved my soul. Whether it is the heroic grandeur of Michelangelo’s David, the love of a man for a woman as in Rodin’s The Eternal Idol, or the radiant world depicted in the sparkling drawings of Frank Lloyd Wright, art has always affirmed and fueled my deepest beliefs about the beauty of life.

Moonscape II, Aria

Linda: Can you tell us why have you chosen to work in the particular style that you do, focusing on beauty as you do?

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Dream Symmetries

Art Michael: In an age where the purpose of much art is to shock and repulse, where our psychic and esthetic sensibilities are under assault, Romanticism, the art of beauty, purpose and meaning, is restorative and life affirming.

The beauty of beauty is that it is an antidote to ugliness. Beauty cleanses and inoculates against the unpleasantness of the world.

Linda: In terms of style, you consider yourself a Romantic Realist?

Michael: Yes! For me, realism is the most accessible kind of art, especially when it portrays the human form.

Linda: What is it about the human form as a subject that attracts you?

Forever

bronze, but some of your most popular work has been in acrylic.

Why acrylic as a medium?

Michael: My acrylic sculptures are a blend of figurative and abstract forms, a fusion that I enjoy creating and to which acrylic is beautifully suited. Acrylic is a truly modern material and working with it is like working with no other medium.

I start out with clay, a lump of earth, but end up having created an ethereal world infused by light.

A wonderful aspect of acrylic sculpture is that it is clear and has an interior: a “fourth dimension” that allows the viewer to look into the artwork. This characteristic offers the greatest challenge in working with the material, because the original sculpture model is opaque clay or plaster. While creating the model, I must envision through the plaster what is going on inside the work—the reflections and refractions as they will appear in the final clear artwork. This is the most difficult aspect of my acrylic art, but when I get it right it is the most satisfying.

Michael: Most artists would agree that the human form is the most difficult to recreate. But, in my experience, the realistic portrayal of the human form is the most deeply satisfying, for it is unmatched in expression of emotion and psychological insight.

Linda: You’ve created a body of work renowned for its unique beauty and universal appeal. How do you choose your themes?

Michael: When working, I am always mindful of this maxim: ‘The greater a work of art, the more universal its meaning.’ I strive to create imagery based on broad themes that are universally understood, yet may inspire a deeply personal response in each individual.

Linda: You work in traditional New Dawn

I am an architect by training and I have always been fascinated by the surroundings people live in—their worlds. The interior of an acrylic is a light-filled world that makes it possible for me to tell stories in space and time, a world in which my figures come alive. The men and women I create are conscious in their lives and have the power to make their dreams a reality. I hope that collectors see and appreciate this.

I believe art should uplift the human spirit, show us what is possible. That is why I seek the ideal in my art—the ideal illuminates our potentialities and acts as an affirmation of the best within us.

Journey

Linda: Thanks for sharing your world with us, Michael. We’re honored to represent your work.

Michael: Thank you in turn. It’s a great relationship.

Touchstone

Michael Wilkinson’s work is represented in private and corporate collections worldwide. With over two decades of international shows and numerous one-man gallery exhibitions, the artist has become one of the prominent sculptors of our time, creating beautiful and powerful works unique in the history of art.

Wilkinson sculpts in clay and casts much of his work in acrylic. The chemical name of acrylic is Methyl Methacrylate. In the 1870s, researchers began development of

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a man-made compound that could be molded. The resin was developed by scientists at Rohm & Haas through the early part of the 20th century and brought to the US market in the 1930s. One of its early applications was for the bubble window on World War II aircraft.

Acrylic offers a number of outstanding characteristics, including exceptional optical clarity, transparency, optimum light transmission, UV stability, strength and durability. A transparency rate of 93% makes acrylic the clearest material known. Very thick glass will have a green tint, while acrylic remains clear. The acrylic used to make Wilkinson sculptures does not yellow, turn brittle or crack over time. If properly cared for, acrylic remains new looking regardless of age or exposure to sun. Acrylic is transparent, crystal clear and extremely lightweight, but its real beauty lies in its versatility as a creative medium.

Michael Wilkinson’s study of optics has made it possible for him to use acrylic in ways that were unavailable to artists before development of the medium. His use of reflections, refractions, negatives, and embedments enables him to address important themes and create complex worlds and narratives in a single sculpture. His work engages the viewer with beautiful stories; his sense of life, as it could be and should be, comes through in each piece, like a beautiful light that warms the heart and calms the mind.

The artist’s collection of acrylic and bronze castings can be enjoyed at Quent Cordair Fine Art, where Quent and Linda Cordair have provided the finest Romantic Realist art to collectors around the world since 1996. The physical gallery, fully restored and reopened subsequent to earthquake damage, is located in Napa, California. For those unable to visit Napa, the art may be enjoyed via the gallery’s award-winning website at www.cordair.com.

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

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

Skoop! Mobile Technology

By Sherrie Wilkolaski

M

obile phones are the final frontier, they can do virtually anything. The term “smart phone” is a misnomer because it’s not really the phone that is smart, it is the genius of developers behind the technology.

The phone is the conduit for what is even more brilliant, the apps that run on these hand-held devices. Yes, you can make calls on it, or use it as a flashlight or a magnifying glass, those everyday tools we need to get through the day. They also keep us connected via social media and help us with applications to buy music or get discounts at our favorite retailers.

If you think about how far cellphone technology has come over the years, it is quite remarkable. One man who has been at the forefront of cellular and mobile technology since its inception is Dan Giacopelli, the Founder and Chief Executive Officer of Skoop! Inc., a Long Island based mobile marketing company.

visualizing future market opportunities, expanding his companies’ technology portfolios to meet predicted need, and then aggressively penetrating those markets. Dan earned his Bachelor’s degree in Electrical Engineering from Stevens Institute of Technology and his Master of Science degree in Electrical Engineering from the Polytechnic Institute of New York.

He has authored six technology patents and has a comprehensive knowledge of mobile markets and applications. Without a doubt, this gentleman has the pedigree to lead the mobile technology market.

speak with me, and I grilled him and did my best to poke holes in what he is doing. But he came back with solutions to all of my challenges.

My first order of business was to find out more about his credentials. As it turns out, he has more than 30 years of leadership experience in the wireless and telecommunications industries. Prior to Skoop!, he founded, built, and sold three successful entrepreneurial companies, the last of which was merged with Telular Corporation (NASDAQ: WRLS), for which Mr. Giacopelli served as Executive Vice President, Chief Technology Officer, and a Board member for 10 years. In all of his C-level assignments, Dan has played a lead role in positioning his companies for growth by

“My personal history, and that of some in our engineering and business development teams, is one of engagement in the mobile phone arena since its inception. For a few of us, this dates back to the late 1980s and early 1990s, when we designed (at one of my previous companies called Wireless Domain) some of the first analog cellular “car phones” and “bag phones”. After Wireless Domain was merged into Telular Corporation, we were very early entrants into the design of what were then called “digital cellular” phones based on TDMA, CDMA, and GSM technology. That progressed and evolved over the years into the 4G mobile phones that we all carry today. Those early days were an exciting time, as the market was young and growing at triple digit rates, and staying ahead of the technology and market adoption curves was a real roller coaster for those of us designing and manufacturing mobile products.

Several months ago, I was introduced to Dan and was blown away by what he is doing with Skoop! I’m a bit of a technology junkie and spend my free-time researching software and applications to see what is out there that can help me better run my business. Up until now, I’ve been disappointed with the mobile technology I have been searching for, because it is either cost-prohibitive or there are so many different vendors needed to provide everything that I’m looking for, integration then becomes the challenge. Skoop! has everything a business will need, all under one umbrella, so integration is not a problem and the investment is very competitive. Dan took time to

“We also had a service at Telular which used the cellular system (in the form of text messages) to send

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security alarm signals from homes and businesses in the event that the phone line was cut. This was a subscription-based business with a very high customer retention rate, which definitely whetted my appetite for that type of revenue model. So, when I started Skoop! in 2007, both my text message technology experience and my appetite for a recurring revenue model business led me to jump into the brand new arena of mobile marketing and offer a text marketing service. Of course, two years later the iPhone appeared and changed the world in then-unimaginable ways, enabling companies like Skoop! to first offer mobile websites (wow!), and then apps to our clients, creating an entirely new set of services and revenue streams to both us and our clients.”

Technology

What is Skoop!?

Let’s talk about the Skoop! technology. Skoop! is a leading provider of customer engagement solutions for franchises. They provide a turn-key marketing platform specifically for franchise business that provides a seamless solution to integrate all of a franchise’s consumer touch-points, such as rewards, loyalty program, gift card, social media, online ordering, CRM, appointment scheduling, coupons and deals – into a single platform. This provides customers engagement with the franchise brand via a powerful, integrated mobile app and messaging program.

For the consumer, they opt-in to their favorite restaurant, yoghurt shop or pet-sitting service. They decide what programs they want and get everything delivered via texts through the app.

Dan had this to say about what makes Skoop! different from other mobile technology companies. “Skoop! is much more than a mobile marketing company (although that is our roots).

We provide a broad array of powerful customer engagement platforms that are seamlessly integrated with each other, enabling our clients to quickly and easily create, run, manage, and measure complex and powerful marketing programs.

What impressed me the most about Skoop! is the marketing data that is available to the franchisee owner.

WOW! There is a reason for the exclamation point at the end of SKOOP! The business owner has access to so many levels of data. They are able to market to specific segments of their consumer base, easily and quickly. For example, if business is slow on a Tuesday, they can log into their Skoop! dashboard and send out a mobile marketing campaign to consumers who like to use the service on a Tuesday, giving them a gentle nudge. If they decide they want to send out a coupon or do a special offer, they can log into their Skoop! account, create the coupon and hit “send”. It all can be done in a matter of minutes. As the campaign progresses, they have access to results and can track return on investment. The possibilities are endless.

“For example, using our dashboard, a client can create a Precision Marketing campaign that will send

text messages, picture messages, or email (depending on customer preference) to a highly targeted subset of their rewards member base, i.e., based on: what they buy, when they buy, how much they buy, the last time they made a purchase, their favorite products/flavors, their gender, age, zip/post code, present location (based on GPS and/or Beacon), and much more. The message sent can contain an offer, coupon, daily deal to purchase, or percentage discount, and have a redemption window of minutes to months. The offer/message may also

Skoop! is a leading provider of customer engagement solutions for franchises

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(for Online Ordering clients). For small franchise systems, we can do this in one day. Our revenue model is a subscription-based one where every participating location of a franchise pays a small monthly fee for the services it uses. The services come as ‘modules’ that layer on top of the basic Rewards/Loyalty program. For instance, a franchise can add Mobile Payment or Online Ordering or Customer Survey or Appointment Scheduling to the Rewards/Loyalty program, and pay an additional monthly fee for those additional services. The pricing for our services scales with the number of locations, so larger systems get a lower price. Also, the client pays only for those text messages, picture messages, and emails that they actually send. This allows them to control their spending and not be subject to monthly minimums, ‘use them or lose them’ message buckets, etc. that many competitors impose on their clients.”

“We typically can on-board a new franchise system in two weeks, which includes importing their store location database, customizing our iOS/Android app and Admin Portal platforms for the client’s brand, and importing their entire food menu (for Online Ordering clients).” be simultaneously promoted via social media, amplifying its reach and effect.

“Such offers may easily be tied into our online ordering and mobile payment platforms. For example: ‘Place an order via our Mobile Online Ordering App today from 3pm to 7pm and get double rewards points.’ Or ‘Get 5 extra rewards points every time you pay at one of our retail locations using the mobile payment app and spend more that $10.00.’”

“Additionally, rewards cash, e-coupons, and e-gift cards issued by the Skoop! platform may be used by rewards members to pay for online orders, without any additional effort or action by the member.

“Then, when a transaction is made, or a reward is redeemed, or a daily deal is purchased, the Skoop! platform can post (with permission, of course) to the customer’s Facebook page or Twitter feed and tell all of their friends/followers about their experience, etc.

who bring their products into the market verticals where they have significant access. Such channel partners may be advertising agencies, direct marketers, payment processors, and the like. Though we have many clients in the franchise market vertical, none of them are direct clients of Skoop!. That being said, a good cross section of brands who are using our services via channel partners include: Planet Beach Contempo Spa, East Coast Wings, Forever Yogurt, Le Macaron, The Lash Lounge, and 16 Handles. They range from spa, to casual dining, to bakery/ pastries, to an eyelash salon.”

We discussed Skoop’s scalability. As a franchise owner, I would want to be sure they had the framework to grow with my business, while taking on other clients. Dan has that all covered. “Skoop!’s infrastructure is all cloud-based, as is ‘best practice’ these days for businesses such as ours. This gives us the bandwidthon-demand, redundancy, hot-standby, and location-sensitive content delivery capabilities that we need in order to supply our clients with the security, scalability and reliability that they expect. This is especially important as Skoop! both expands into non-US markets and on-boards bigger clients.”

Economical and Simple Integration

Skoop!’s services are very economical and very fast to deploy. “We typically can on-board a new franchise system in two weeks, which includes importing their store location database, customizing our iOS/Android app and Admin Portal platforms for the client’s brand, and importing their entire food menu

“So when asked, ‘what’s special about Skoop!,’ I always answer, ‘Integration and ease of use. Our clients are very busy running their franchises. They don’t have the time or technical expertise to manage multiple vendors for multiple marketing services, in an attempt to cobble together a multi-channel campaign that wouldn’t be as effective as a Skoop! integrated campaign in any case.’ With Skoop!, it’s one vendor, one platform, integrated results reporting, and a measurable ROI across all of the channels and programs.

The Future of Mobile Technology

The man with a crystal ball when it comes to the future of mobile technology is sitting right in front of me. So I couldn’t help but ask him where he sees the mobile business going in the next year and where he thinks the market will be five years from now. He said, “Wow, it’s difficult enough predicting what will happen next year! I’ll only address mobile marketing, as opposed to the general case of ‘mobile’. All the trends point to a world in which marketing messages will get much more targeted, personal, and location/time/context-sensitive.

Data from many sources will be combined, practically in real-time, to create a living profile of every customer or prospect, so that she/he can be presented with the most appropriate message for that exact

“The company services are not supplied to the market under the Skoop! brand, but under the ‘private label’ brand of one of our channel partners. We are primarily a technology company with a deep knowledge of the franchise market ecosystem, and we work with channel partners and resellers

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time/place (i.e., down to a few feet of where she/he is standing). The platform will know what you want, when you want it, where you want it, and what you will be willing to pay for it. This is very much in alignment with the past few years of evolution in the non-mobile internet world, except the mobile world adds the important element of ‘location’. This will require a new framework of laws and privacy policies to ensure that opted-in consumers are protected against abuse, at the same time allowing them to control the level of messaging they want.

“I also believe there will be a huge uptake in the use of mobile wallet technologies, rendering the use of plastic credit cards (and cash) obsolete for many consumers. There is obviously no need to carry around a wallet full of cards when your mobile device can satisfy that need.

Of course, there are many very powerful vested interests in that battle, and a large installed base of plastic cards and card readers (including the coming ‘chip and pin’ cards), so this will be a rather bloody battle for years to come.

But the major success of programs like the Starbucks mobile payment card and Skoop!’s new Mobile Payment platform point to the fact that consumers very much embrace the convenience and security of such systems.”

So what is on the horizon for Skoop!? “I can’t talk about specific prospects by name, but suffice it to say that we currently have a large pizza franchise in development, a major network of pubs in the UK that will be in pilot in January, a large frozen yoghurt franchise currently in a pilot program, a large retailer in the UK, and a large US-based hair salon in development. I expect all of these to be in production by mid-2015, which will add more than 6000 locations to our platform. Of course, we will probably also pick up an estimated 100+ new small, regional franchise clients in 2015, with a few thousand locations in aggregate.”

To learn more about Skoop!, go to www.skoop.com.

Technology

Skoop!

Highlights The Skoop! Franchise Platform contains

A Precision Marketing Platform, allowing franchises to precisely target text, email and picture messages to their customers based on past buying behavior and demographic and psychographic profiles A powerful and comprehensive mobile application A myriad of text, social media, and picture messaging applications Best-of-class Loyalty/Rewards platform, Gift Card and e-Gift Card platform, Mobile Payment platform, Online Ordering platform, Customer Survey platform, Daily Deals platform, and Social Media platform Administration Portal to manage it all in one place

With the Skoop!

Franchise Platform, a franchise will Capture new customersÂ

Drive repeat business from existing customers Increase the average ticket of rewards members Increase brand awareness and reach Enhance and amplify the effectiveness of traditional marketing programs Measure marketing program results instantaneously and accurately Increase customer satisfaction and loyalty with anytime, anywhere engagement with the brand Skoop! transforms a franchise's traditional one-way marketing into an interactive, two-way relationship with each of its customers.Â

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Tour of the Parthenon Athens Greece

By Norman Hill Photos by Maralyn D. Hill

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Travel

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aralyn and I toured this wonder from ancient Greece, her for the 2nd time, me for the 1st. The old song goes, “Thanks for the memory….The Parthenon and moments on the Hudson River Line.”

For me, the Parthenon trumps the

centuries we are still not sure how they did it.”

Hudson River Line any day.

In a guide by Matt Barrett, “Athens Survival Guide”, he describes the Parthenon of Athens as “…the most perfect building built by the world’s most advanced civilization and even though we have been studying it for

Athens is the capital of Greece and its 5 million inhabitants comprise about half of the country’s population. Arguably, the city is best known for the Acropolis, or “upper

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city.” The Parthenon was originally one of several buildings of this upper city. The Athenian Pericles built these structures in the 5th century B.C. as a monument to Athens itself, for its cultural achievements.

The Parthenon itself was completed

Travel in 438 B.C, close to the temple of Athena. In 480 B.C., the original temple had been destroyed by invading Persians. The Parthenon itself was built as a tribute commemorating Greek victories over the Persians.

The Apostle Paul preached here in 51 A.D. Centuries later, it was converted to an Orthodox church, then an Ottoman Turkish mosque and, still later, a storage facility for gunpowder.

Each piece of the Parthenon has been described as unique. Experts say it is both the most perfect and most imitated building in the world.

As Barrett’s Guide describes it, “Lines that look straight are actually not. The ancient Greeks understood the mechanics of site and that to make a line look straight, it had to be tapered or curved.”

When Venice was a world power, its ships bombarded the Parthenon and blew it up. Since then, much of the remaining structure has been taken apart and put back together. To most onlookers, the building exudes as much glory as ever. Restoration work has been in process for 30 years and may continue for another 30.

When the Nazis occupied Greece in 1941, they naturally hoisted their swastika in the Acropolis, close to the Parthenon. Two teenage Greek resistance fighters soon tore it down.

Climbing to the Acropolis and Parthenon can be a daunting proposition. Going up the hills requires several resting periods for many. On hot days, remember that Athens is in the heart of sunny Mediterranean territory. Available water will go a long way to preclude dehydration.

Besides the Parthenon, the Acropolis Museum provides many publications and relics that can add to an understanding of this incredible area and its history. You could easily spend an entire day in the museum.

Summary

The Parthenon and other buildings of the Acropolis still represent the golden age of ancient Greece. They serve as reminders of how western civilization began. We were on our way to Northern Greece, but Maralyn knew I would be disappointed if I didn’t get to visit the Parthenon.

So we adjusted our trip to allow for this one-day stop. For me, it was certainly worth the effort.

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Corfu Island

Greece Off The Beaten Path

By Norman Hill Photos Maralyn D. Hill

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orfu lies off the extreme northwestern coast of Greece. Because the country’s border is not straight, Corfu does lie south of the northern city of Thessaloniki, which is farther east. The Adriatic Sea, off Corfu’s shore, is fairly close at this point to the Italian coast.

History

Unlike the rest of Greece, Corfu Greeks were never subjugated by the Ottoman Turks, although it was attacked twice by them. Instead, the island was controlled by Venice for a substantial period, around 1376 to 1797, when Napoleon took over from Venice. French domination did not last long, and after Napoleon’s Waterloo defeat, Great Britain took

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effective ownership of Corfu from 1814 to 1864. After 50 years, independent Greece took over and Corfu has been a part of the mainland ever since.

drivers. This was even truer after dark as we wound around and around.

The area of Corfu we saw was lush with greenery that was welcoming and established.

Aegean Air took Maralyn and me from Athens to Corfu on a smooth ride. Although roads were not hilly, they often curved time and again, so that we were glad to depend on local

We spent two pleasant nights at our Hotel, Mirabella. This establishment was one of the largest on our tour, with 408 rooms. While we were there, they were hosting a culinary

Travel

festival, which drew a large crowd.

In addition to demonstrations, there were many interactive activities.

Tours

Both Maralyn and a friend were scheduled to talk to a local Rotary Club. Their topic was promoting tourism with responsible journalists and bloggers. The audience was receptive and asked several penetrating questions.

ownership period. The building was in the center of town and was well preserved. We enjoyed walking along the waterfront. You could look down the rocky coast through a fence to see steep steps to the water below.

You can certainly sense the Italian influence in Corfu.

In the meantime, we arranged a late morning tour with the taxi driver, Spero, who had taken us from the airport. This fellow had relatives in the U.S., knew English well and knew the island thoroughly. He agreed to pick us up in several hours after we walked around on our own. The downtown area had park areas intermingled with storefronts. We spent a significant amount of time exploring an historic courthouse built by Great Britain during its

After some necessary shopping, we had a leisurely lunch and conversations with some Americans due to return to their cruise ship.

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We also struck up a conversation with a jewelry store owner who was more than happy to provide us with the history of his family shop, which was home to beautiful jewelry.

Fortunately, it was time for us to meet our cab before we had the opportunity to make any expensive purchases.

All in all, it was a relaxing afternoon and a fitting end to our busy week in Greece.

1864 Presidential Election from rebuff to robust victory

By Norman Hill

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the bloody battle of Antietam/ Sharpsburg in 1862, McClellan won a technical victory against Lee in his Maryland invasion. But McClellan did not follow up in a pursuit of Lee into Virginia. Later, the Confederate general, Longstreet, admitted that his forces were thoroughly beaten and could have been vanquished by a McClellan advance.

In September, in despair and expecting defeat, the President wrote a secret memo of intent, stating that between November and the new President’s inauguration in March,1865, he would work with the new President elect and continue his utmost efforts to save the Union.

By August, 1864, incumbent Abraham Lincoln was extremely unpopular nationwide. Although 1863 Union victories at Vicksburg and Gettysburg had lifted the North’s morale, it slid backward sharply in 1864. The Vicksburg hero, Grant, was now sharply attacked for appalling casualties in his stalemated Eastern campaign against Lee. General Sherman had driven the Confederates southward out of Tennessee. But, at Atlanta, his siege and attempted occupation of the city had been repulsed time after

time. Confederate President, Jefferson Davis, had rebuffed Union peace offers with “The war will continue until the last of this generation dies in its tracks—until you acknowledge our right to self -government.” With Davis’ characteristic dishonesty, this meant that the Confederacy would never give up slavery.

For its convention, the Party platform called for an immediate end to hostilities against the South.

Basically, this would have recognized the Confederacy as an independent nation. All slaves newly freed by the Emancipation Proclamation, many of whom had followed advancing Union troops, would be subject again to slave status.

Democratic Party hopes were very high for a Presidential victory. They claimed that, under Lincoln, every Constitutional right of the people had been violated. This referred partly to the military draft, started in 1863, and also to Lincoln’s suspension of the writ of habeas corpus, when he deemed that local riots and insurrections called for it.

George McClellan was chosen as the 1864 Democratic Presidential nominee. He was quite young, only 37, popular with the troops, and enjoyed some degree of nationwide popularity. Originally, when Lincoln was about to offer him total Army command, he went out of his way on several occasions to show his contempt for the President. At

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On August 31, with hopes sky high, McClellan was nominated. He partially repudiated the anti-war plank of the Democratic platform, but everyone believed the War would end soon after his electoral victory.

Desperate Republicans toyed with the idea of dumping Lincoln himself as the candidate. But, instead, they dumped his Vice Presidential partner, Hannibal Hamlin, and nominated a pro-Union Southerner, Democrat and slave owner, Andrew Johnson. They even changed the party name from Republican to Union.

But on August 31, almost coincident with McClellan’s nomination, events started to go against his candidacy and for the Union cause. Three events played a crucial role: Under the command of Admiral Farragut, the Union navy fought its way into Mobile Bay and seized the

IMAGES: SXC.HU

n election night, November 8, 1864, as the day’s ballots were being tallied, President Abraham Lincoln anxiously stayed by a telegraph at the War Office. Believing in certain defeat the previous August, his hopes were raised a little by September military victories, but by election time, he was still quite apprehensive.

History major port of Mobile. His cry of “Damn the torpedoes” became a Northern rallying point.

In relentless fashion, Sherman tried to pierce the defenses of besieged Atlanta, first on one side, then another. Finally, on September 3, his piercing attack was successful and Atlanta was captured. No doubt, this capture, well publicized in Northern newspapers, was the most prominent of the three.

Soon after, Union cavalry general Sheridan recaptured the Shenandoah Valley in Virginia. Besides its strategic and moral value, this area deprived Lee’s army of a prime source of food and supplies.

In those days, polling was still in its infancy. Lincoln could not yet appreciate how these three victories had convinced many Northerners that victory was indeed possible. As it turned out, they resulted in a significant victory for Lincoln and the Republicans. Only three states, New Jersey, Delaware, and Kentucky voted for McClellan. This meant that the

But, after Lincoln’s assassination, Andrew Johnson as President created a firestorm with Congress. He restored virtually complete political power to former slave owners and seemingly encouraged campaigns of terror to keep newly freed Blacks from voting.

Republicans had even carried slave states Maryland and Missouri. Despite McClellan’s supposed popularity among Union troops, they overwhelmingly supported Lincoln by 78%.

Some historians have said that Lincoln would have been justified in postponing the 1864 Presidential election. But he said later that this would have effectively given a victory to forces seeking to end the Union.

There seems some parallel to Winston Churchill’s decision to hold an election in early 1945, even though World War II was not yet over. Churchill’s arguments were probably similar to Lincoln’s. The difference was, in Lincoln’s case, the incumbent won.

As an aside, Johnson, at Lincoln’s second inauguration, had taken strong medicine for a cold. Its high alcoholic content left him intoxicated when he tried to stumble through his speech.

This painful episode probably made it emotionally easier when Congress eventually tried to impeach him and remove him from Presidential office.

The motion failed by only one vote.

Later, when Grant became President, he took some action against former slave owners in their campaigns of terror against Blacks. But he did not take a complete campaign, such that, by 1877, despite Constitutional amendments, most Blacks had been disenfranchised in the former Confederate states. This was followed

by Jim Crow segregation laws, almost institutionalized lynching, and general

Historical revisionists always ask, “What if?”—what if different courses of action had been followed? Could the Republicans have won by keeping Hamlin on the ticket? Both Lincoln (and, arguably, Secretary of State Seward) wanted to try to placate the Confederates. This meant keeping some power in the hands of former slave owners, who had ruthlessly ruled Confederate states before the War.

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racial discrimination that continued into the 1960s.

In a more extreme argument, the Union won the critical election of 1864, while the Confederates won the War—at least for a century. But without Lincoln’s victory in this election, there would have been no ensuing war for anyone to win.

Several times in U.S. history, a Presidential election has been termed the “most crucial” in the nation’s history. This label had been applied to elections in 1972, 1980, and 2008.

Their respective primary themes were the Vietnam War, the Iranian hostage crisis, and the sinking economy. But an excellent article by Fergus Bordewich in the August 29, 2014 Wall Street Journal makes a convincing claim the 1864 election’s prominence.

Even though long delayed, this Presidential election made it possible for eventual application of individual and civil rights under the U.S. Constitution to the entire nation.

Taylor Young

By Maralyn D. Hill and Sherrie Wilkolaski

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orking with interns in this day and age can be a challenge. The mindset of many interns that I’ve had the experience working with over the last few years is more about how much time off they will have vs. asking for more opportunities to learn. A strong work ethic, in a fast-paced world of social media distractions, is rare.

I was lucky to find Taylor Young just about a year ago and she has proved to be luxury find.

It’s important to know people behind the face of any publication, and next month, we’ll be introducing you to the man who gives our digital magazine its style and design, Benjamin Bennett. For now, let’s talk with Taylor and find out what makes this young lady tick.

Taylor came on as an editorial intern with my book publishing consultancy, and we were just getting Luxe Beat Magazine up and running. She took to the work and diligently worked

through a variety of projects. As the magazine began to grow and gain traction, so did Taylor. She’s now part of our editorial team and has the roll of Production Editor, in addition to helping produce our Luxe Beat Lifestyle Radio show, as our Assistant Radio Producer.

The prep work that goes into publishing a magazine is incredible.

Our writers submit their articles and then they are off to the editorial department where they are reviewed and edited by 2-3 different sets of eyes. At that juncture, as Editor-inChief, I will review the edited article, make any tweaks to copy or photographs, title, etc. and then schedule that article for online publication and our digital magazine.

It’s at this juncture that Taylor takes over and gets the content ready for our Creative Director, Benjamin Bennett, to work his design magic. There is prepping the content, linking to photographs, adding any audio or video files to each article to make it as seamless as possible for

the design team to convert the content into magazine form. There is always follow-up with writers if we’re missing anything.

When we’re not working on the digital and online publications, there is our radio show. Taylor is new to the radio game, but catching on quickly. We’re in pre-production right now, and she is responsible for managing the board, coordinating guests and will ultimately be handling the final production of each show.

Taylor is currently a senior at Western Carolina University, pursuing a degree in English with a professional writing concentration.

She has an enthusiasm for classic literature and editing all types of work. She pulls from her own experiences in her writing and likes finding facts to support any claim she makes. She is a freelance writer who has been published via Author’s Boutique™, PubSmart™, Whereandwhatintheworld.com, and

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Luxe Beat Magazine. Interestingly, Taylor has an interest in the paranormal and when given the opportunity to work on Paranormal Galaxy Magazine, which is another magazine I publish, she was ecstatic.

She is not only Production Editor, but also designer.

She was born in Charleston, SC, and her family moved around quite a bit when she was younger. Then, her family settled in New Bern, NC, and she stayed there until her sophomore year in high school when she moved to Chapel Hill. She has a passion for travel which makes her a perfect fit with Luxe Beat.

How did you discover your love for travel?

Featured Contributor to Disney World. As for places I’ve never been to before, I’d love to travel all over Europe and perhaps visit some of the United States that I haven’t seen before.

What is one of your favorite experiences while traveling?

There are so many experiences to choose from, but one that sticks out in my mind is our walk around tour of Westminster Abbey in London.

I thought it was one of the most beautiful churches I have ever seen; it was certainly a lot different than Protestant churches I am used to.

There was so much history there and I loved how the sunlight was filtering in the abbey through the windows, making it a bright place. One of the best pictures I ever took was of the exterior of the abbey; I timed it perfectly and got the top of a double decker bus in the picture! I was excited when the film developed.

What do you do in your free time?

Spending time with my friends is top of the list. We watch movies, share meals together, work together on volunteering with the church, and occasionally, we take our own small trips to fun places near our college.

As for hobbies, I don’t have much time for them while in school, but I do enjoy reading, playing the occasional video game, and catching up with my favorite TV shows, including Doctor Who and Once Upon a Time.

If you were stranded on an island, name one person and three items you would bring. Why? Ideally, I would have the Doctor and his TARDIS, so I could just get off the island in a flash. But since that cannot happen, I would bring my best friend, a knife, a big pitcher that filters its own water, and a light that flashes so obnoxiously at night that it signals half the planes and helicopters in the sky.

It has always been something I’ve enjoyed. My Great Aunt Marti was elemental in encouraging that side of me. She took me to Washington, D.C., and then my first trip overseas to London. These two trips influenced my love of travel, not to mention the many road trips I have been on with my mom over the years, and mission trips I have taken with my church. I don’t think I’ll ever get over the excitement traveling can provide.

you don’t have any outside source as a reference point, you cannot be considered credible. Of course, this does exclude personal accounts of events, but for most forms of writing, it’s helpful to see what other people have written on the subject. Putting together an outline is preferable when I have time. My brain can sometimes run faster than my hands can write, so it’s helpful for me to have all of my thoughts loosely written down ahead of time.

What is your writing process?

My writing process is very academic in nature, simply because I’ve had to write a lot of papers for my college classes. Research is where I typically start the creative process. One of the lessons I have learned is that if

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

Personally, I like to revisit places I’ve been before. London is on my list, along with Charleston, and I wouldn’t mind taking a big kid trip

Tell us about your hometown and how you might entertain us on a visit?

New Bern, NC, is definitely a great place to see historic attractions from colonial America. Since it sits where two major rivers meet, it was the original capital of North Carolina. The governor at the time built Tryon Palace, which is the most popular home to tour in downtown New Bern. There are also plenty of other gorgeous historical homes to see near and around Tryon Palace.

The next most notable thing about New Bern is that it is the birthplace of Pepsi, and there is a restaurant called The Chelsea, located where

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Pepsi was first formulated. Across the street from The Chelsea is a store that sells Pepsi regalia and souvenirs. There are also fabulous seafood restaurants in downtown New Bern, since it is only an hour from the beach. Captain Ratty’s Seafood features a great rooftop setup that looks over the rivers.

New Bern is certainly a historic small town to visit and take in breezy riverside weather.

What are three necessities you won’t travel without?

Sunscreen, unless I decide I want to turn into a lobster. I always like to bring along some form of music to listen to on the way to the destination or to just add to the relaxing atmosphere. Finally, I like to bring a book in case there is some downtime between seeing sights and going out to dinner.

What does Luxe Beat Magazine mean to you?

Luxe Beat is definitely a publication that shows off the beauty of this world that sometimes people forget or don’t know exists, and that is my favorite part of this magazine. Its articles have definitely given me a peek into another type of lifestyle, and I have definitely got some new travel ideas that I have added to my wish list.

What else do you do in addition to managing the production of Luxe Beat Magazine?

I design Paranormal Galaxy Magazine and manage all content for the magazine and its website. On “Paranormal Galaxy Radio,” I do a weekly Paranormal Pop Culture Update during the second half hour of the show. In the works is “Luxe Beat Lifestyle Radio,” which is an online radio show for which I am Assistant Producer. I am a full time student, and I also take time to volunteer for my church and community whenever I can.

Westminster Abbey ©Taylor Young

COMING SOON

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

Book Review

Parisian Promises

by Cecilia Velástegui

By John E. Roper

"She'd learned from witnessing her mother's beatings that it was best to agree with every accusation and to apologize for any perceived crimes. Otherwise things only got worse."

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he romantic movies Hollywood produced in the middle of the twentieth century forever warped America’s perception of Europe. Additionally, photojournalist Robert Doisneau contributed to the mythos with his black-and-white shots that captured only select aspects of Parisian life. His famous Le baiser de l’hotel de ville (Kiss by the Town Hall) of 1950 only enhanced the French capital’s reputation as “The City of Love.”

But what the starry-eyed travelers from the U.S. during the late 60s and early 70s were often unaware of was that the social turbulence that was shaking up America during the time period was also reverberating in places like France as well, and that life beyond the facades of the tourist traps was often anything but romantic.

Award-winning author Cecilia Velástegui turns her attention in her

latest novel to the years shortly after the Paris student riots of 1968 and to a time when the civil unrest that led to the violence still simmers. It is 1973, and Monica, Lola, Karen, and Annie, four young coeds from America, have come ostensibly to study for a year in France. However, like countless exchange students before them, they also dream of new adventures, new lives, and perhaps a chance at true love. Monica, the book’s main protagonist, at first thinks she has found the man of her dreams in the mysterious and charismatic JeanMichel. But she is so blinded with his initial charms that she fails to recognize the calculated, psychological trap he is laying for her. Nor does she suspect that Jean-Michel may have other, darker reasons for being with her than simply romantic intentions. What she doesn’t know is that her lover and his South American compatriots have deliberately targeted her and her

friends to be unwitting tools in a terrorist plot. Quite by accident, though, and through the aid of her landlord, the colorful Madam Caron de Pichet, Monica briefly escapes Jean-Michel’s clutches and finds herself in the Loire Valley and falling in love with Christophe, the heir to a large estate. Jean-Michel, though, is not easily thwarted and is determined to recapture his chosen prey at any cost.

Velástegui spins a disturbing tale of abuse, shattered dreams, and the loss of innocence. The author’s greatest strength, however, lies in her ability to create memorable characters. Jean-Michel, the bored, rich kid turned sociopathic revolutionary is intelligent, suave, and truly frightening in his unwavering focus to accomplish his agenda. Monica, in contrast, is a gullible innocent who without the intervention of others would undoubtedly be lost. Another

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interesting creation is Lola, the bawdy and brash coed who greatly admires and seeks to model in many ways the life of La Belle Otero, the famous 20th century courtesan.

Ironically, it is the former member of the French Resistance and one of the many people Lola seems to take for granted, Madame Caron de Pichet, who resembles La Belle Otero the most, especially in the courtesan’s last few years.

The author spent her early childhood in her home country of Ecuador before being raised in both California and France. This crosscultural background along with her extensive travels aid Velástegui in making the worldviews of her principal characters and the atmosphere of life in Paris during the 1970s very realistic.

Libros Publishing To be published on February 3, 2015

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Book Review

Tasting Whiskey

An Insiders Guide to the Unique Pleasures of the Worlds Finest Spirits By Lew Bryson

By Sherrie Wilkolaski

Book: Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits Author: Lew Bryson Publication Date: November 1, 2014 Publisher: Storey Publishing, LLC

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f you’re interested in finding a hotter trend than whiskey in the spirits market right now, you’ll be hard-pressed to find it.

Lew Bryson’s Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits is a comprehensive guide that leaves no barrel unturned. The author is managing editor, feature writer, and columnist for Whisky Advocate, so he has the pedigree to give this book credibility.

The book is beautifully designed, both visually in its layout, while also providing an easy reference for the reader looking to find facts and reference tools quickly. There are many photos and colors are used to differentiate one section of a page from another. Whether you’re looking

as Kentucky and Tennessee in the U.S. So if you have a favorite blend, it can be found quickly or you can discover a new version of the liquor to expand your palate.

to dive in and find a fact or you’re seriously interested in educating yourself on the history of whiskey craftsmanship, the layout is brilliant.

The term “whiskey” is an umbrella that covers the general category of this liquor, that is used interchangeably with many other terms such as bourbon, scotch and rye, to name a few. Each variety is covered in depth and recommendations are provided nd can be referenced by price, geographical region, including fine details that define each selection.

Bryson covers the history of whiskey over centuries from Scotland, Ireland, North America and Japan.

Within each region, the author drills down and covers specific areas such

The classic cocktails section is one area of the book that I quite enjoyed.

As you go through the list of recipes, you see the importance whiskey has played over time as the foundation for so many cocktail standards.

Highballs like the Old-Fashioned, Manhattan and even the Mint Julep all depend on a derivative of whiskey as the main ingredient. Visions of Don Draper came to mind as I moved from one page to the next.

If you’re a devotee interested in setting up your distillery in a basement or backyard garage,

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Bryson covers the entire process, from growing the grain, mill grinding, mashing, fermenting, distilling, aging and bottling. This craft takes time and dedication.

Development of a good blend of whiskey takes years of study. The whiskey aficionado will enjoy the details behind the process and supporting charts and images.

This is a book that will keep you coming back for more, and you’ll find something new each and every time you take a new look. It is perfect for the whiskey enthusiast interested in gaining a greater knowledge of the craft of whiskey making, and perfect for readers with a short attention span. There is an incredible amount of content bundled into small packages throughout each chapter.

Shackleton

By Endurance We Conquer

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Literature

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n 1922, a journalist remarked to General Bruce, leader of the British Everest Expedition, about British tenacity. Bruce replied with a single word: “Shackleton.”

Ernest Shackleton is one of history’s great explorers, an extraordinary character who pioneered the path to the South Pole over one hundred years ago and became a dominant figure in Antarctic discovery.

A charismatic personality, his incredible adventures on four expeditions to the Antarctic have captivated generations. He was a restless adventurer from an Irish background who joined the Empire’s last great endeavour of exploration— to conquer the South Pole with Scott on the Discovery expedition. A clash with Scott led to Shackleton being ordered home and began a bitter feud between the two. Shackleton’s riposte was the Nimrod expedition, which uncovered the route to the Pole, and honed his acclaimed leadership skills. These skills would later keep despair at bay and encourage men to overcome unimaginable hardship on the Endurance expedition of 1914.

But Shackleton was a flawed character whose chaotic private life, marked by romantic affairs, unfulfilled ambitions, and failed business ventures, contrasted with celebrity status as the leading explorer. Persistent money problems left his men unpaid and his family with debts.

Drawing on extensive research of original diaries, letters, and many other publications, Michael Smith brings a fresh perspective to the heroic age of Polar exploration with this complex, compelling, and enduringly fascinating story of Ernest Shackleton.

Michael Smith is an author and journalist who specializes in the history of polar exploration. His first book, An Unsung Hero: Tom Crean Antarctic Survivor, was shortlisted for the Banff Mountain Book Festival and named one of the 100 Best Books of All Time by the Irish Examiner. Smith has written books on polar history for both adult and youth audiences, lectured extensively, and contributed to a wide range of television and radio programs. His excerpts and interviews have appeared in the Guardian, Sunday Times, and the

Irish Independent, among many other newspapers. He lives in Dublin, Ireland, and can be found online at www.micksmith.co.uk.

Q: Ernest Shackleton is certainly a name many of us recognize— a brave polar explorer whose doomed Endurance expedition saw no loss of life, a celebrated leader of lovable rogues—and there have been plenty of books on the Endurance and Shackleton’s legacy.

Yet “Shackleton: By Endurance We Conquer” is the first biography of Ernest Shackleton in thirty years.

What compelled you to write this book now? What fresh perspectives do you offer the history of Shackleton?

A: A whole generation has passed since the last full biography of Shackleton was published in 1985. I felt that since 2014 is the centenary of the epic Endurance expedition, it was timely to re-examine one of history’s most compelling figures. New books, diaries and correspondence regarding Shackleton and his close companions have emerged in the past 30 years, and my book brings a fresh, 21stcentury perspective to his series of incredible adventures. I also untangle the myths from the reality of this complex character’s packed life.

Q: Academics at Harvard Business School and other top-tier MBA programs often use Shackleton as a role model for leaders in difficult situations. Yet in your new book, you note,“Shackleton’s expeditions were built on credit and airy promises.” Is Shackleton not the polar exploration equivalent of Bill Gates, as he has been called? What problems or ironies do you find in his legacy as it stands today?

A: Shackleton would be astonished to learn that he is a model for business schools. Someone recently said that if he were alive today, Shackleton would be another Bill Gates—this is laughable. Shackleton was a spectacular failure at every business deal he touched and died up to his neck in debt. Shackleton’s greatest strength was his inspirational leadership in a crisis.

He could lead men back from the brink when all hope was lost. He had an uncanny knack of choosing dependable and resourceful companions like Tom Crean and Frank Wild. But he could not spot a charlatan in a suit, and all his business deals were catastrophic failures. The paradox is that Shackleton on dry land was different to the man at sea or the ice.

Q: Throughout your new biography, it’s clear Shackleton was remarkably media-savvy, and well ahead of his time. Can you give us a few examples of how he used the press to his advantage?

A: Shackleton was ahead of his time in selling the exclusive rights to books, photographs, even moving films about his expedition. The late Victorian-Edwardian era was a boom time for newspapers and magazines because people were better educated, and Shackleton helped pay for his expeditions by selling the rights in advance. He may have got the idea from the 19th century American explorer, Charles Francis Hall, who was among the first explorers to be sponsored by the press. As a child, Shackleton was mesmerized by Hall’s accounts of exploring the Arctic in the 1860-70s and this encouraged him to become a polar explorer. Shackleton’s men also had to sign over the rights to publish their own accounts of expeditions to Shackleton.

Q: In what ways was Shackleton a product of the British Victorian and Edwardian eras in which he lived?

A: Shackleton was born into an age when Britain ruled the biggest the empire the world had ever seen, with 25% of the world’s population living under the British flag. It was an age of imperial expansion and explorers were the poster boys whose stories captivated millions. Most boys were brought up to serve the British Empire as soldiers, sailors, administrators, and merchants.

Explorers to the Antarctic wilderness were driven by a strong desire to plant the flag before foreign nations like America, Germany, and France succeeded first.

Shackleton rallied support for his Endurance expedition by declaring that he represented the Empire’s 400 million people.

Q: One of the most surprising and striking characteristics of your new book is your use of poetry to understand and frame Shackleton’s life. You often use verse (much of it written by Shackleton’s favorite poets) to offer insights and context. What compelled you to take this poetic reading of Shackleton’s life? What can his relationship with poetry teach us that we didn’t know before?

A: Shackleton loved poetry. His father read to him as a child and it was said that he could quote poetry “by the yard.” He loved the classic Victorian poets like Tennyson but his favorite was Robert Browning.

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Shackleton used poetry to express himself and filled his letters with poetic references. Poetry gave words to Shackleton’s feelings for his women and his expeditions. To understand Shackleton, we need to understand his fondness for poetry.

Q: Given Shackleton’s maiden voyage (which you call a “ferocious baptism”) on a North Western Shipping clipper around Cape Horn, his first frost-bitten Antarctic journey with Robert Scott, his own infamous two-year failed Endurance expedition, one might read him as a profoundly lucky man. Shackleton seems to have skirted death in almost every chapter of your new book! Would you call him lucky?

A: Shackleton was a man who created his own luck. He was certainly fortunate at times of great crisis, such as when a blizzard or a storm might have killed all hands. But he was blessed with extraordinary judgement at time when others might have buckled under strain. Although he may be regarded as a swashbuckling character, Shackleton was cautious and never took unnecessary risks.

Above everything he was a survivor, unlike his rival Scott.

Nov 11, 2014 US $30.00 | CAN $32.99 6 1/8 x 9 1/4 | 464 pp Hardcover 9781780745725 Published by One World Publications oneworld-publications.com Distributed by Publishers Group West & Publishers Group Canada Press Contact: Jennifer Abel Kovitz, Publicist 45th Parallel Communications jennifer@45th-parallel.com 206.227.9991

Flying on Horseback in Jamaica

By Barbara McNally

I

n Unbridled: A Memoir, Barbara McNally chronicles her journey from stifled, dependent housewife to independent, joyous and authentic living. She starts by tracing her roots in Ireland, and when her ex-husband gets remarried and goes on his honeymoon, Barbara decides to take a solo vacation to Hedonism, a clothing-optional resort in Jamaica. On her way to the beach to ride horses, her taxi breaks down in front of an orphanage for abused teenage girls. She decides to stay overnight to learn more about these girls, and how she can help, which ultimately leads Barbara to create her foundation, Mother Lover Fighter Sage, which fundraises to fight sex trafficking. While staying with the girls, she treats them to a horseback ride—a first for most of them.

Although I’d only met the girls the day before and didn’t know them very well, I knew horses. They were loyal, sociable, and eminently

capable. A horse would keep a secret, no matter how awful it was. I could only imagine a fraction of what these girls had been through, but by introducing them to horses, I was sharing what I considered to be a little bit of heaven on earth.

On a more tangible level, I thought that if I could help them overcome their fear of horses, perhaps they could overcome other obstacles on their own.

Once we had all mounted up, we rode single file down a path through the trees. The dense forest was cool, even in the heat of the afternoon.

Palm fronds rustled in the breeze, and soft ferns uncurled on the damp jungle floor. We passed waterfalls that splashed across the trail, and I watched many of the girls reach out to run their fingers through the gushing water, delighted by the cool splatter against their hands. I encouraged Monique to do the same, and as her hand made contact with the water, she

giggled and pulled it back.

“Go ahead, try it again,” I said, reining my horse to a stop.

She shot her hand back into the waterfall and let the cool cascade sluice through her fingers.

“That feels good,” she said, smiling though missing teeth.

I grinned at her. We caught up with the rest of the group and headed toward the beach. When we arrived, we all dismounted. Several of the girls had flung their shoes into the wet sand as they ran straight for the water, fully clothed, with dreadlocks flying behind them like flags in the wind.

The water slid off their bodies, and their skin glistened in the sun. I was surprised to discover that, even though these girls had been raised on an island, many of them didn’t know how to swim. They waded into the surf and splashed each other

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with the salty froth, playing with the abandon of youth. Some dolphins cruised by, and a few of the swimmers imitated their easy sail through the water. For several hours, the girls bounced about in the water, their cares and worries temporarily forgotten.

I thought of how these free-spirited girls were more appreciative than many women I knew back in the States, who took their blessings for granted yet were trapped by fear and inertia within their own mental prisons. These girls were real victims, and they put things in perspective for me.

Naomi lobbed a clump of white sand at an unsuspecting Marsha, who gave chase. Monique stood nearby, watching the action on the beach with a huge smile on her face.

Shading my eyes with my hands, I looked back toward the shore and saw the van from the stable emerge on a gravel road that had been

Literature hidden by the trees. Shamara got out and gathered up our lunch supplies.

She huffed her way across the sand, juggling her load. When she neared the rest of the group, she propped up a striped umbrella and settled into a beach chair.

I stood next to my horse near one of the guides. He was a Rasta, and he seemed to be enjoying the day.

“They’re having so much fun,” I said, watching the circus of activities.

“It be very nice. What you’re doing for them.” His well-worn chaps hung low on his hips, and he held a strand of grass between his teeth.

“They’ve given me so much more than what I have given them.” It sounded corny when I said it out loud, but it was true.

“Ya, but it still be very nice. Maybe I show you something.” He started to unbuckle his chaps.

“Have you ever flown before?”

“Only on an airplane. What about you?” I couldn’t tell if he was flirting with me, stoned out of his mind, or both.

“When Jah is within, all things are possible.”

“Show me,” I said, accepting the challenge.

The guide shed his chaps and mounted his horse. Following his lead, I put a foot in my stirrup and climbed astride my horse, ready to be enlightened by a Rasta wrangler.

With a flick of his reins, the guide let out a shout. “Irie!”

Together, our horses galloped toward the sea. I waited for the guide to change direction, but he headed straight into the surf. As the waves broke around us, the horses surged forward, part running, part swimming, and the Rasta was right. It felt just like flying. For a moment, I was Pegasus.

Shamara had spread out the sandwiches and salads we’d brought along, and we all picnicked on the beach. After lunch, the girls and I built elaborate sand castles, bolstered by turrets and surrounded by moats. Shamara had the misfortune of falling asleep in the sun, and some of the girls buried her arms in the sand. When she woke, Shamara pretended to be annoyed but couldn’t help but laugh. With my permission, Monique used my camera to capture our day on the beach.

I knew the girls had Internet access through the school’s computer, so I promised to share the photos with them online.

“Do you want to try?” I could understand her trepidation. Monique chewed her bottom lip and looked from me to the other girls and back again. “Yes, ma’am. I want to try, but I’m scared.”

I took both of our horses and led them toward the water, tying Monique’s horse to a large piece of driftwood on the beach. Eager to experience the rush again, I got on my horse and demonstrated for Monique before I took her into the water.

“It’s really quite easy.” I dismounted when I returned to shore. “You don’t have to do anything except trust your horse.”

Emboldened, she came over to the horse. I gave her a leg up, and she hopped astride. Her small hands gripped the reins and clenched the saddle horn. Taking hold of the lead rope tied to her horse’s halter, I mounted my own horse, leaving a slack loop between us. I started toward the water and looked back as Monique closed her eyes. Her well-trained mare followed mine out into the water. As we ventured a little deeper, the horses lifted off the ocean floor, buoyed by the salt water.

Monique flicked her eyes open and looked down into the frothy water.

“We’re flying, Miss Barbara!

We’re flying!”

She laughed and tentatively lifted one hand off the saddle horn just long enough to wave. I waved back. By the time we returned to shore, I was so hungry my stomach could have eaten itself. I hadn’t realized how much energy it took to supervise a group of inexperienced girls, especially those starved for attention.

The girls on the shore shouted and cheered, clamoring to take a turn.

I looked to Shamara for approval, and she nodded with a smile.

They traveled in pairs, each guide escorting a willing girl into the froth. I could hear shrieks of joy and laughter when their horses took “flight,” galloping through the waves.

Not every girl was brave enough to fly.

Monique hung back from the others.

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Salty streaks of ocean water dried on the girls’ dark skin and turned their arms and legs an ashen gray.

On the ride back to Windsor, the girls chattered incessantly about their “magic day.” By the time we arrived at the gate, the sun had started its plunge below the horizon and gentle gusts of evening wind moved over the island.

Barbara McNally is the founder of Mother Lover Fighter Sage, a foundation dedicated to providing women with opportunities for growth and self-discovery, and the author of Unbridled: A Memoir. To learn more, visit her website at: UnbridledFreedom.com.

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