Torin Bales Fine Jewelry - The LX Magazine Fall/Winter 2014

© D.YURMAN 2014

from the publisher

Welcome.

We’re proud to announce the premier edition of Torin Bales - The LX Magazine. With the holidays come expressions of love for those we revere through the joys of gift giving. It is with great appreciation, as our gift to you, we are publishing this beautiful coffee table piece. Within its pages, you will find unique and captivating stories, artistic photography, lifestyle features and more.

For travel, you’ll find one of the most distinctive and fleeting destinations the planet affords. Each winter, a different group of artists creates Sweden’s ICEHOTEL from ice and snow—by hand. Christopher Hauser’s photographs brilliantly capture the essence of this singularly desirable experience. Working hand-in-hand with this feature is the “Gelé Château” (Frozen Castle) photo essay’s gorgeous collection of handcrafted gowns and fine jewelry.

We have an overview about one of the finest cars the world has ever known.

On December 23, 1904, Frederick Henry Royce and Charles Stewart Rolls founded Rolls-Royce Motor Cars. Specifically noted for their hand craftsmanship, these automobiles represent the ultimate vehicles in the automotive world.

One of the rewards of becoming a master winemaker is the sensory delight experienced when the results of your handicraft are enjoyed. Further, few possessions more completely express the specific tastes of a fastidious individual than a fine wine collection. We’ll show you how to get one started.

Locally, we feature “The Community’s Family Jeweler,” a closer look of the beginning of Torin Bales Fine Jewelry. www.torinbales.com

As we enter this holiday season, know that you can count on us at Torin Bales Fine Jewelry to help you choose the perfect gift for that special someone.

Whether you choose to create a custom piece with our in-house jewelers or select from the collections of our marvelously talented designers, we’re here to serve you with all of the grace and joy of the holiday season.

Please enjoy this issue of Torin Bales - The LX Magazine.

Warm wishes to you and yours, Torin Bales

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URBAN MINI DIAMOND, DIAMOND DIAL ON URBAN MINI BRACELET

Features

inside

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Community 10 The Community’s Family Jeweler Jewelry 36 Gift Guide 60 Pretty in Pearls 64 Rolex Photography

24 Gelé Château 43 Behind the Lens of Christopher Hauser: ICEHOTEL

The Community’s Family Jeweler

Lifestyle

19 The Story Behind the Rolls Royce 32 The Indisputable Pleasures of Caviar

Photo Feature: Gelé Château

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56 Scent of a Man Libation 50 Starting a Fine Wine Collection Holiday 15 Sweet, Single Mini Desserts 63 "Tis the Season of Noggin'

Starting a Fine Wine Collection

36 56 Scent of a Man Torin Bales Fine Jewelry Gift Guide 7

cover on on thethe cover

Publisher TORIN BALES Associate Publisher JEFF FOX Editor JON ROBERTS Creative Director ANGIE HALTER Project Coordinators COURTNEY DRENTH MANDI HALVERSON Photography: Jon Roberts • Model: Kristen Swan

LX: a coffee table magazine LX® Magazine is published by LX Publications, LLC, 524 North Main Avenue, Suite 110, Sioux Falls, SD 57104. LX® accepts no responsibility for unsolicited manuscripts and or photographs and assumes no liability for products or services advertised herein. LX® reserves the right to edit, rewrite, refuse or reuse material, is not responsible for errors or omissions and may feature the same content on lxmagazines.com, as well as other mediums for any and all purposes.

Copyright © 2014 LX Publications LLC. All rights reserved. The entire contents of LX® are protected by copyright© and may not be reproduced without the expressed written consent of LX Publications, LLC. Reproduction in whole or in part or storage in any data retrieval system or any transmission by any means therefrom without prior written permission is prohibited. LX® and LX® Magazine are trademarks™ of LX Publications, LLC. 8

M E N ’S CO L L E C T I O N

The Community’s Family Jeweler

By Lyndon Conrad Bell When Torin Bales opened his eponymous Whispering Creek jewelry store back in 1994, he was taking a calculated risk on what was then a new part of Victoria. Of course, Bales—being an entrepreneur—knows without taking such risks the potential for rewards are few. Having earned his stripes with one of the oldest jewelry companies in America; Black, Starr & Frost (which can trace its origins back to 1810), Bales knew a good opportunity when he saw one. Truth be told, given Bales’ business acumen, betting on Victoria, Texas back then was more like a forecast than a wager.

As impressive as his background with Black, Starr & Frost may be, if you ask Bales, he’ll tell you the four years he spent working at his dad’s store, Susann’s Custom Jewelers, imbued him with a civic-minded nature his corporate experience simply couldn’t accomplish. Himself a father of two daughters, Bales has a vested interest in seeing his town grow, prosper and thrive. These attributes, combined with his Gemological Studies degree from the Paris School of Gemology, provided Bales with the solid foundation from which he operates to this day.

This foundation also helped shape the man the Victoria Chamber of Commerce proudly proclaimed its Citizen of the Year in January of 2013. And yet, Bales is also possessed with considerable humility. Upon receiving the award, he immediately turned it around and said the people of Victoria should be getting awards—rather than giving them. Because of this humility, many Victorians don’t know that Bales is actually a serial entrepreneur.

While the award winning Torin Bales Fine Jewelry store on the Loop features his name and serves as his headquarters, Bales is diligently working behind the scenes to ensure the continued viability of downtown Victoria. To date, Bales is responsible for the renovation of three buildings in downtown Victoria. What’s more, he started businesses in each of them designed specifically to attract people to the downtown corridor.

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But we’re getting way ahead of ourselves here.

Let’s go back and begin at the beginning…

In May of 1994, Bales opened the original Torin Bales Fine Jewelry location, after spending something of a four-year apprenticeship with his dad learning the ins and outs of becoming a local family jeweler. Here, it is important to note the distinction between running a corporate jewelry store and aspiring to become a local family jeweler. The family jeweler is there for all of the momentous occasions in his customer’s lives, providing sound advice and caring recommendations. Always placing customer’s needs first— over time the family jeweler becomes a trusted counselor. Their advice becomes highly valued, leading families to routinely consult the family jeweler first when momentous occasions arise.

Relationships of this nature carry on for generations.

This is the bond Bales strives to establish with his customers.

Located in the Whispering Creek shopping center, in what was then a new part of town, Bales carefully nurtured those personal relationships with help from his wife Melissa—who joined him in the store in 1996. Over the next eight years, the business outgrew the original location. After looking around Victoria, Bales realized the next area poised for growth was the Loop, so he and Melissa purchased land and built their flagship 7000 square foot Torin Bales Fine Jewelry store there in 2009.

Natural light abounds!

Custom design in comfort!

A warm and inviting place, InStore magazine awarded the building a “Cool Store” designation two years after its opening in 2011. Because Bales specifically instructed his architect to illuminate the space with natural light, the designer came up with a state of the art plan using north-facing windows on the upper level. In addition to the wonderfully luminous quality of light this affords the store, it also enhances the spaciousness of the environment, which encourages customers to spend more time shopping there. To this end, Bales also provides a lounge where customers can relax and enjoy a beverage and televised entertainment, while in-house repairs are being conducted or a spouse is shopping.

Of course, a store is only as good as the people staffing it and the products it represents.

In both regards, Torin Bales Fine Jewelry is strongly positioned. Members of the American Gem Society since 1998, Torin Bales Fine Jewelry boasts two graduate gemologists and two jewelers. Among the brands carried are Rolex, David Yurman, Mikimoto, John Hardy, Gregg Ruth, Tissot and Charles Krypell.

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InStore magazine awarded Torin Bales Fine Jewerly's building a “Cool Store� designation two years after its opening in 2011.

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A family business in every sense of the word, Torin Bales Fine Jewelry also features a father and son team in Jeff and Jake Fox, longtime friends of Bales’ who joined the company in 2014. Both bring a great deal of highly specialized expertise to the service of Torin Bales Fine Jewelry’s customers. In a business where employee turnover can be both rapid and exceptionally widespread, Casey Johnston has worked with Bales for 10 years, and Erica Bancuch has been with Bales for five years.

Speaking of the master jeweler, the custom design work offered at Torin Bales Fine Jewelry is of particular note. The first jewelry store in the area to embrace Computer Assisted Design, Torin Bales bespoke pieces are fleshed out on screen, enabling clients commissioning the work to preview the design before precious metals and gemstones are irretrievably committed. This is but one example of the many ways Torin Bales works to build trust and ensure his customers’ total satisfaction.

Torin and Melissa Bales also very generously give back to their community. Both have served on numerous local boards, including those of the Victoria Symphony, St. Joseph High School, Victoria Economic Development Corporation, Trinity Episcopal School and the Victoria Sales Tax Development Corporation. Additionally, the couple liberally supports non-profit charitable organizations such as the Blue Bonnet Youth Ranch, Young Life, Vine School, the Victoria Symphony, the Victoria Ballet, Victoria Theatre, Warriors Weekend, Habitat For Humanity and the American Cancer Society. When asked why, Bales shrugs and says for him, this is simply what it means to be part of the community.

Sweet...

Single... and oh so ready to please!

Miniature desserts have grown in popularity the last several years, and it’s not hard to figure out why. Bite-size Bundts, tiny tarts and other petite pastries give holiday partygoers the ability to sample a selection of delectables without

overindulging

on

a

single

item.

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For dieters, these mini portions remove the guesswork of slicing an appropriate serving from the main dish especially if your eyes have a habit of making the stomach’s decisions for it. With a lower calorie count to boot, those watching their waistline can still indulge (at least a little) with a sample-size dessert—just enough to satify one’s own sweet tooth!

Taken from traditional holiday favorites like cheesecakes and pies, many recipes for mini desserts are converted into smaller, cuter counterparts. However, new recipes for these small wonders emerge all the time including veggie-infused sweets. Who wouldn’t want to indulge in some mini sweet potato-carrot cakes dizzled in cinnamon and sugar or a maple syrup glaze?

The surge in popularity to these bite-size sweets is partially due to the recent recession as well as weight loss trends.

Nestlé Professional, a subset of the world’s largest food

and beverage company that specializes in developing foodservice solutions for chefs and restaurants, says, “It’s a confluence of several different developments, including price sensitivity, concern for portion size and holding the line on calories and sugar and just the plain old urge for fun.”

Though chefs are now singing the mini dessert’s praise for breathing life into once-financially faltering dessert menus, single-portion pastries certainly have their place at the table at both elaborate holiday parties and small family gatherings.

The petite portions allow your guests to serve themselves easily without the hassle of service ware and even eliminate the need for guests to use utensils; leaving a needed hand free to hold a flute of champagne or glass of wine. Salty and savory hor d’oeurves next to a plate of sweet tiny treats can complete the menu for any holiday party, and your guests will never have to lift a fork.

Mini Pecan Pie Tarts Makes 4 Dozen

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Ingredients: 1 cup butter 6 ounces cream cheese, softened 2 cups all-purpose flour 4 eggs 3 cups packed brown sugar

Directions: Pastry: Cream butter or margarine and cream cheese. Add flour and mix well.

Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.

4 tablespoons melted butter 1 pinch salt 1 teaspoon vanilla extract 1 cup chopped pecans

Filling: Break the eggs, but do not beat.

Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F for about 30 minutes or until delicately browned.

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Dear Santa,

Anything from Torin Bales

fine jewelry

will do...

6007 NE Zac Lentz Pkwy, Victoria, TX • 361.576.4777 • www.torinbales.com

the story behind the

Rolls-Royce

By Lyndon Conrad Bell On December 23, 1904, two days before Christmas, Frederick Henry Royce and Charles Stewart Rolls inked a deal whereby Royce would design and build the cars, which Rolls would market. With the signing of this agreement, the legendary Rolls-Royce marque was born. With highly disparate backgrounds, the two men would create one of the world’s most prestigious car companies.

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Together, Rolls and Royce established a solid reputation for offering the finest cars the world had ever known.

prep school in Berkshire, followed by Eton College, Trinity College and Cambridge University. His fields of study were mechanical science and applied science.

An early automotive enthusiast, Rolls bought the first car to be based in Cambridge—which was also one of the first three in all of Wales—at eighteen years of age.

After completing his formal studies at Cambridge, Rolls soon discovered his true professional calling was in salesmanship. With a loan from his father, he started C.S. Rolls and Company—one of the first car dealerships in all of Great Britain.

Charles Rolls & Henry Royce

With but one year of formal education, Royce had to leave school at the age of nine to go to work to help support his family after his father died. His start in engineering came when an aunt helped Royce secure an apprenticeship with England’s Great Northern Railway in 1878. He spent three years working there, honing his mechanical skills. After the railroad, Royce found a situation at a tool making company in Leeds—before ultimately securing a maintenance position with the London Electric Light and Power Company.

Together, Rolls and Royce established a solid reputation for offering the finest cars the world had ever known.

Because Royce spared no effort toward building the absolute best cars, in addition to being of very high quality, Rolls-Royce cars were extremely quiet, remarkably smooth running and exceptionally reliable.

The Rolls-Royce Silver Ghost, launched in 1907, became their flagship. Completing a 14,371-mile drive—virtually non-stop—the Silver Ghost cemented its legendary status as being the best car in the world.

Essentially self-made, Royce ultimately saved enough money to go into business with a partner, Ernest Claremont. The two made electric fittings for homes, dynamos and electric cranes. Originally called F.H. Royce and company, the name was changed to Royce, Ltd. when the organization went public in 1899.

The business ran nicely until the end of the second Boer War in 1902. Facing new competition from companies in Germany and the United States, Royce decided to build cars to diversify Royce Ltd’s revenue stream. In 1904, he completed the first three Royce 10 automobiles. One he kept for himself, one went to Claremont and the third was sold to Henry Edmunds, a member of the Royce Ltd. board of directors. When Edmunds showed the car to Charles Rolls, the seeds of Rolls-Royce were sown.

Charles Stewart Rolls had been born into a wealthy London family. (His father was a Baron.) Rolls attended

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Rolls-Royce Silver Ghost

Rolls was also an aviation pioneer. A founding member of England’s Royal Aero Club, he was the second Brit to get a pilot’s license from the organization. On June 2, 1910, he became the first to make a non-stop double-crossing of the English Channel. One month later, on July 12, 1910, Rolls was doing a flying show when the elevator on his airplane broke off in mid-flight. Consequently, Rolls also became the first Brit to be killed in an accident in a powered aircraft.

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To honor his memory, the color of the Rolls-Royce logo was changed from red to black. Rolls-Royce models built before 1910 used red logos, those built after Rolls’ death in 1910 use black. Another change after 1910, was the introduction of “The Spirit of Ecstasy” radiator ornament. Adopted in 1911, the piece was sculpted by Charles Robinson Sykes, who had done a similar piece for Lord John Walter Edward Scott-Montagu to adorn his 1909 Silver Ghost. The model for the ornament is believed to be Eleanor Velasco Thornton, Lord Montagu’s secretary and secret lover for more than a decade.

To help England mobilize for World War I, Rolls-Royce began producing aircraft engines.

Ironically, Rolls had been trying to get Royce to do so for many years. The engines found tremendous success and eventually became the primary revenue stream for the company.

The Spirit of Ecstasy

Meanwhile, the Silver Ghost was proving so successful it was deemed necessary to open another factory—in the United States. Rolls-Royce of America was created in Springfield, Massachusetts in 1921. Some 1700 “Springfield Ghosts” were constructed before the Great Depression severely constricted demand. This ultimately caused the closure of the factory in 1931.

The next significant model was the 1922 Rolls-Royce Twenty. Smaller and more affordable, the Twenty served as a bridge model between the Silver Ghost and the first Rolls-Royce Phantom, which was introduced in 1925. Initially, Rolls-Royce built only chassis, which were then shipped to coachbuilders to be completed to customer specifications. The first Rolls-Royce model to be completely built in house was the 1949 Rolls-Royce Silver Dawn. This was also the first model to come out of the company’s factory at Crewe. The Pressed Steel Company produced Silver Dawn bodies.

In 1971, when the aviation side of the company encountered difficulties, the financial stability of the entire concern was jeopardized. Considered a strategic asset, the British government bought the company to preserve the manufacture of Rolls-Royce aircraft engines. In 1973, the government created Rolls-Royce Motors and separated the two concerns. Vickers plc bought Rolls-Royce Motors in 1980, then sold it in 1998.

Both BMW and the Volkswagen Group vied for control of the company. Volkswagen ultimately out-bid BMW and won. Well, sort of. The deal Volkswagen made got them the then-current Rolls-Royce model range, the Spirit of Ecstasy ornament, and rights to the classic shape of the grille—but not the Rolls-Royce name, nor the RR logo. RollsRoyce plc, the aircraft engine company, had retained ownership of those elements when the British government broke up the company back in 1973.

BMW subsequently worked out a deal with Rolls-Royce plc to use the name and the logo—which cost them considerably less than buying Rolls-Royce Motors would have. BMW then worked out a deal with Volkswagen to get the Flying Lady and the grille, before proceeding to build a whole new range of Rolls-Royce motorcars. Today, these include the Phantom sedan, coupe and drophead (convertible). There is a smaller “entry-level” sedan called the Rolls-Royce Ghost Series II, and a two-door fastback version of the Ghost Series II, called the Wraith.

Phantom Coupe

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Wraith

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Phantom Interior

Phantom 22

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One of the most exclusive lines of cars in existence, the Rolls-Royce Phantom family is characterized by outsized presence, overarching prestige, discerning craftsmanship and incomparable comfort. Comprised of four models: Phantom, Phantom Extended Wheelbase, Phantom Coupé and Phantom Drophead; Phantom and Phantom Extended Wheelbase are designed to be chauffeur-driven, while the other two Phantom models are personal luxury cars with a driver orientation. Hand-built at Goodwood in England, it takes some 60 people to construct each Phantom motorcar. Powering the Phantom models is a 6.75-liter V12 engine producing 453 horsepower and 531 ft-lbs of torque. Top speed is limited to 150 miles per hour, while acceleration from zero to 60 is accomplished in just over five seconds. Ghost Series II is offered in two specifications, with two wheelbases (standard and extended). While some aspects of constructing the Ghost models are mechanized, the interior is crafted by hand. The leather for the seats is pre-shrunk and drum-dyed to ensure it never squeaks or cracks. Nine specially-selected hides go into upholstering each Ghost interior. Each Ghost’s hand polished wood veneers comes from one single tree to ensure the continuity of the grain pattern throughout the automobile. An eighteen-speaker audio system promises a reality of sound unrivalled by any other automobile. Power comes from a 6.6-liter V12 capable of producing 563 horsepower and 575 ft-lbs of torque. Top speed is limited to 155 miles per hour, while acceleration from zero to 60 is accomplished in just under five seconds.

There is also a more performance-oriented version of the Ghost Series II, called the Ghost V-Specification. Also available in standard and long wheelbase iterations, Ghost V-Specification enjoys 593 horsepower and 575 ft-lbs of torque from the 6.6-liter V12.

It also features a more performance oriented suspension calibration, which, while maintaining the smoothness of ride all Rolls-Royce models are known for, improves the cornering abilities of the V-Spec cars.

Ghost Interior

Wraith is the newest addition to the Rolls-Royce family lineage. The most powerful Rolls-Royce automobile ever offered; Wraith’s 6.6-liter V12 creamily generates an aweinspiring 624 horsepower and 590 ft-lbs of torque. With a curb weight of 5,380 pounds, the Wraith nonetheless accelerates to 60 from zero in just over four seconds. Its top speed is electronically limited to 155 miles per hour. As graciously luxurious as it is powerful, Wraith is lavished with all of the amazing craftsmanship and attention to detail as the rest of its stablemates. This is evident in details like the chrome bullet tips on the recessed piping in the seats, as well as the fiber optic headliner designed to mimic the night sky.

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Photographer: Jon Roberts Photographer/Set Design: Jim Brummond Hair & Make Up: Angelique Verver Photo Retouching: Chelsie Roberts Models: Kristen Swan, Alyssa Anthony, Kasey Wamsher, Arquette & Associates, LLC Gowns by: The French Door

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The Indisputable Pleasures of

CAVIAR

By Linda I. Rogers

To those most familiar with the delicacy, the only true caviar is the saltcured eggs (roe) of wild sturgeon from the Caspian and Black seas. Neither red “caviar” nor Salmon roe is true caviar.

Just as all cognac is brandy, but not all brandy is cognac, all caviar is roe, but not all roe is caviar. To be precise, there is a delicacy similar to caviar (decreed as substitutes of caviar by the United Nations Food and Agriculture Operation), which comes from other fish—including salmon, trout, whitefish and other species of sturgeon.

There are four primary varieties of what is considered true caviar; these are Beluga, Sterlet, Osserta and Sevruga. By far, the most rare, most highly coveted, and the most expensive is derived from the prehistoric Beluga sturgeon native to the Caspian Sea. Large, soft eggs about the size of a pea characterize Beluga caviar, which ranges in color from silver to black. An extremely large fish, Sturgeon can take up to 20 years to mature and can weigh as much as 2000 pounds. The older the fish, the lighter the color of its caviar and the more prized it is.

Best enjoyed alone on toast, the preferred method of handling caviar is with a spoon made of mother of pearl, bone, any other non-metallic material.

Metallic flatware imparts an undesirable flavor to the delicacy. Thus, many

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epicureans will only eat caviar alone, from the nook of their hands between the index finger and thumb.

When serving, it is very important to keep in mind caviar’s affinity for both cold and crystal. Keeping caviar cold is key to maintaining its freshness and flavor. A crystal serving dish will contain the eggs without imparting an untoward taste to the delicacy. Thus, a cold crystal dish will ensure the absolute optimal flavor from the precious eggs.

And, while most fish will benefit from the juice of a lemon, you’ll never want to expose caviar to lemon. Further, caviar should always be served raw.

The delicacy, when fresh, should smell faintly of seaweed. If it smells fishy, something is; and the caviar shouldn’t be consumed. Also, while many people say caviar tastes salty, fine caviar should taste clean, buttery, and only mildly salty. If it’s heavily salted, there’s something wrong.

In your mouth, the eggs should be fairly crisp, with a satisfying “pop” to them. Soupy or sticky caviar should be avoided as it is probably going bad.

Caviar doesn’t like sticking around too long, once a tin is opened, you should consume it right away. At best, three days in the refrigerator after opening is as far as you should push it.

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The most expensive Beluga should always be eaten alone. If you’re making appetizers and feel a need to pair caviar with something, use one of the more inexpensive varieties. These pair well with blini, plain bread or unsalted table water crackers.

If you’re going with crackers, it might be a good idea to spread a small amount of sour cream on the bread or cracker to hold the eggs in place. Other pairing suggestions include a few crumbs of onion, and a hint of chopped egg. For libations, dry crisp cold champagne is ideal (think Brut). A nice dry vodka works well too.

Once reserved only for the world’s most wealthy individuals, caviar today can be enjoyed by anyone of better than modest means. Further, a number of online purveyors will deliver it fresh, right to your doorstep. These include Petrossian Caviar at Petrossian.com; Seattle Caviar Company at Caviar.com; and The House of Caviar and Fine Foods at HouseOfCaviarAndFineFoods.com.

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Š 2014 John Hardy Limited

One of a kind. One at a time. Each by hand.

GREGG RUTH Vintage Ruby & Diamond Ring $4,590

GREGG RUTH

GREGG RUTH Ruby & Diamond Pendant $2,100

Vintage Sapphire & Diamond Ring $5,210

JOHN HARDY Lava Amethyst Ring $495

18K Tanzanite & Diamond Ring $39,440

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JEWELS BY STAR Sapphire & Diamond Band $7,990

14K Two Row Hoop Earrings $4,625

18K Yellow Gold Blue Topaz Earrings $1,200

CHARLES KRYPELL 18K Aquamarine Necklace $3,150

18K Three Drop Earrings 2.44 ct. $10,200

DAVID YURMAN Confetti Topaz Ring $850

5.15 carat Emerald & Diamond Ring $35,615

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18K Rose Gold Sculpted Diamond Band $5,810

18K Two Tone Lunar Disc Earrings $6,465

Platinum Earrings with Fancy Yellow Cushions $19,035

Platinum Ring with Fancy Yellow Cushion $12,350

Double Halo Bridal Ring $1,995

CHARLES KRYPELL 18K Tufted Diamond Bangle $29,700

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White & Yellow Gold PavĂŠ Bypass Ring $6,900

JEWELS BY STAR Platinum Marquise Pendant $8,000

18K Pavé Diamond Button Earrings $9,450

18K Pavé Dome Band 3.82 carat $17,140

18K Rose Gold Ring with Fancy Diamond $15,360

18K Rose Gold Inside Out 4.00 ct. Hoop Earrings $11,400

18K Ring with 1.50 ct. Center Diamond $20,750

18K Channel Bridal Ring mounting starts at $2,465

18K Rose Gold Ring with Cognac Diamonds $5,370

JEWELS BY STAR Platinum Oval Diamond Ring $15,000 39

WILLIAM HENRY Texas Mammoth Bone Knife $2,000

DIAN MALOUF Turquoise Ring $680

DAVID YURMAN Sterling/14K Cable Bracelet $3,600

CHARLES KRYPELL Sterling/18K Amethyst Ring $595

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14K White Gold Infinity Diamond Band $6,165

South Sea Pearl & Diamond Ring $13,600

CHARLES KRYPELL Sterling/18K Diamond Pendant $2,825

18K Criss Cross Bracelet – 13.96 ct.

Diamonds $39,275

Black & White Diamond Wave Ring $10,900

JOHN HARDY Pavé Sapphire Classic Bracelet $495 41

behind the lens of christopher hauser

photographing

ICEHOTEL

By Lyndon Conrad Bell photos Š Christopher Hauser

Frosty Forest Artists: Lilya Pobornikova & Viktor Tsarski www.lxmagazines.com

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Every winter for the past 24 years there has existed in Jukkasjärvi, Sweden a singularly unique travel experience. Back in 1989, entrepreneur, Yngve Bergqvist, was looking for an intriguing way to use the most abundant resource in his town—ice.

Inspired by Japanese ice sculpting, he invited two professional ice sculptors from that country to help him put on a workshop for a group of artists.

Pole Dancing Artists: Christine Close & Natalie Close

That workshop gave birth to ARTic Hall, an especially designed igloo, based on techniques the artists learned during the workshop. Originally intended to be a gallery of ice art, Bergqvist happily discovered people wanted to use it for other purposes as well. He and some associates opened a bar inside, ARTic Hall, and then tried sleeping in the gallery one night as well (no word on whether the two events were somewhat related—but we digress).

Here, it is useful to understand the temperature inside the hall was a consistent 23 degrees Fahrenheit. The first party of overnight guests was a team of survival experts from the Swedish armed forces. The first commercial party was a corporate retreat for a group from the Versatel Corporation.

Their exhilarated response to the experience was the catalyst for the founding of ICEHOTEL. Today some 50,000 people annually queue to spend the night in this remarkable place between December and April. Each year, ICEHOTEL is built from scratch, with each of its public spaces designed by a different ice-sculpting artist.

Based in Munich, photographer Christopher Hauser visited ICEHOTEL as a 12-year old boy with his family.

He still has images from that visit shot with his first digital camera. Fascinated by the idea of a hotel created from ice and snow, the memory stuck with him. When he grew up, he returned as a professional photographer to shoot for his portfolio. The ICEHOTEL management team liked his work and Hauser has photographed the hotel every subsequent year for the past four years.

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Whitewater Artists: Elin Julin & Ida M책ngsbo

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Main Hall – Secret Garden Artists: AnnaSofia Mååg & Alessandro Falca

Because ICEHOTEL is built differently every time—based upon the inspiration of the artists chosen to design each suite—the experience is different every time. In a recent interview, we spoke with Hauser about his work at ICEHOTEL. LX: What made you want to go back to the ICEHOTEL to shoot?

Christopher Hauser: I think it is

something extraordinary to design and build a new hotel, bar and church every year from scratch. The ICEHOTEL is a piece of art in itself. It’s an amazing experience to walk through the finished hotel for the first time.

It is such a rich pool of creativity. Sometimes I think, WOW, what a room, there can’t be anything better than this and a year later I find something even more beautiful. For me, the ICEHOTEL is a fantastic mix of architecture, art and creativity. It is always an honor, lots of fun and it is very challenging.

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Frozty Flower Artists: Shingo Saito & Natsuki Saito

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“For me, the ICEHOTEL is a fantastic mix of architecture, art and creativity.”

- Christopher Hauser

Up There Artists: Luc Voisin & Mathieu Brison

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Tributary Tribute Artists: Arne Bergh, Åke Larsson, Sofi Ruotsalainen, Mikael “Nille” Nilsson, Janne Haglöf & Peter Sörwing 48

LX: What are some of the unique challenges of shooting in this environment?

CH: First, the most obvious one: It is cold, really cold. In addition to being hard on myself, it puts a lot of stress on my equipment, too. Batteries are not holding up very well when it’s that cold, so I carry around twice as many batteries as I would carry under normal temperatures.

Arktikos Artist: AnnaSofia Mååg

From a photographic standpoint, there is the space issue. Everything is quite small, so it is hard to get a good picture of a whole room or area. Ideally, you want to include as many details as possible in one photograph. I have tailored my gear to these special needs so I can work with these limitations very well.

Still, it is always a challenge to find the best angle for every room.

Another challenge is the light, or rather the darkness. LED lighting is used to create mood lighting for the ICEHOTEL. You don’t want to bring in external lights, as this would destroy the mood and feeling of the hotel. Some rooms have a romantic feeling (more white, red, orange lights) others are more towards the cool tones. It is important to analyze the light to decide in each room specifically what mood is to be conveyed in the final photograph.

LX: What is the foundation of your approach to your ICEHOTEL shoots?

CH: Rather than record a one hundred percent perfect replica of the actual scene in every geometric form and shape, I want to give the viewer the same feeling I had the moment I stood in that spot taking the photograph. I try to convey the stillness, the cold, and the beauty; but especially the effort every artist put into creating his or her unique room.

LX: What gear do you use?

CH: For ICEHOTEL I have two different cameras. Most of the images are done in digital medium format. I use a Phase One

IQ180 back on an Arca Swiss Rm3Di. Combined with high quality lenses from Rodenstock and Schneider, this combination gives me great quality and all the options I need to realize my imagination. As a second camera, I use a Nikon D800 on a Roundshot VR Drive tripod head from Seitz. I use this when I have very limited space and can’t take the image with my other equipment. It helps me create very wide panoramic images.

LX: Would you ever actually sleep in ICEHOTEL?

CH: (Laughs) Well, yes and no. When I’m working there, I’m already spending eight to 10 hours in the cold, so I do not fancy sleeping in the cold as well. There is nothing better than a hot shower and a cozy room after so much time in the cold. However, when I visited ICEHOTEL with my parents as a child, I did sleep in one of the rooms. It was quite a nice experience. I hope in one of the following years I will be able to stay a few extra days and spend a night in the cold once again.

130 Arctic Sunsets Elin Julin, Marjolein Von & Marinus Vroom

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STARTING A

Fine Wine Collection BUY WHAT YOU LIKE

By Lyndon Conrad Bell Despite the implied sophistication of the endeavor, starting a fine wine collection can be as simple or as complex as you choose to make it. Yes, there are some truly impressive multi-thousand-bottle collections out there, however there are more than a few 50 to 100-bottle collections in existence as well. It’s largely a function of personal preference.

With that said, yes, of course there are fundamentals to keep in mind to ensure success.

The very first thing to do is make sure you have the proper conditions on hand for storing wine for long periods of time. Depending upon how involved you want to get, it might make sense to construct a purpose-built cellar. In most cases though, a cool basement works quite well. Justin Lorenz, wine and beverage director at the New York Palace Hotel says; “Generally speaking, you want low temperature, low light, high humidity and security. Try to keep the wine at around 55 degrees F. Keep it dark, keep it humid (50 to 80 percent humidity so your corks don’t dry out) and above all, keep the wine’s temperature consistent.”

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“To start your ideal collection, just buy a few bottles of what you like— it’s that simple.” - Herb Karlitz Your next consideration should be figuring out what you like enough to collect. According to Heather Hillman, fine wine consultant at Baroness Wines in Denver, “The best place to start is with what you enjoy. For example, if your passion is French wines, explore all of the wine regions of France to find wines fitting the profile of what you are looking for. Whatever your goals, start by building upon what you already like.”

One of the nice things about having a collection is the opportunity it presents to “lay down” some bottles for aging.

However, this brings up another important consideration. Jessica Certo, head sommelier at Del Frisco’s Double Eagle Steak House in New York City says; “If I were building a cellar primarily to age, I’d make sure at least 25 percent of my collection would be made up of younger “free game” wines in order to avoid the temptation of drinking bottles I wanted to age. If you often host events, or drink wine on a regular basis, you might want to devote as much as 50 percent of your collection to things you want to drink now in order to avoid the possibility of impulsively breaking into your future investment.

If you do get into aging wines, keep in mind some varietals age better than others. Matt Kaner, 2013 Food and Wine sommelier of the year, and wine director at Bar Covell in Los Angeles says the three determinants for aging well are; acid, tannin and sweetness. As for specific regions, Kaner suggests Barolo (Italy), Barbaresco (Italy), Burgundy (France), Bordeaux (France), Loire Valley (France), Rioja (Spain), Clare Valley (Australia), Barossa Valley (Australia), McLaren Vale (Australia), Hunter Valley (Australia), Mosel-Saar-Rwar (Germany), Rheingau (Germany), Rheinhessen (Germany), Nahe (Germany), Wachau (Austria), Kremstal (Austria), Napa Valley (California), Porto (Portugal), Madeira (Portugal), Jerez (Spain), Chateauneuf-du-Pape (France) and Champagne (France).

Regarding varietals best suited for aging, Kaner recommends Riesling, Chenin Blanc, Semillon, Viura, Chardonnay, Nebbiolo, Pinot Noir, Syrah, Grenache, Tempranillo, Cabernet Sauvignon and Merlot.

Ultimately though, whether you’re collecting for enjoyment, aging or investing, it really comes down to your personal preferences. Says Herb Karlitz, an avid wine collector with over 2,000 bottles in his cellar; “There is no right and wrong. Forget the rules of what to drink with what foods. It’s all up to you. To start your ideal collection, just buy a few bottles of what you like—it’s that simple.”

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Of course, if you have only a rudimentary idea of what you like, you’d do well to befriend a wine retailer to help you broaden your tastes. Each of the experts we consulted recommended learning as much as possible on your own—with the help of someone in the know.

“With so much to discover, the beauty of wine is...there is something for everyone.”

- Heather Hillman

Hillman advises; “Some great books to help you get started include: Wine for Dummies, The Wine Bible, Wine Basics, Discovering Wine and my favorite book of all; The Sotheby’s Wine Encyclopedia. Wine magazines such as Wine Spectator, Wine Enthusiast, Wine Advocate and Wine & Spirits, usually focus on different regions, varietals and wine makers from around the world. These publications offer great tips on wines for collecting and wines for investment.”

Hillman also suggests getting out and tasting as much as you can. While it seems obvious, it remains very valuable advice. She says; “There are many classes one can take at a local level, as well as tasting groups. Restaurants are also offering wine tastings/pairings. The best way to understand wine is to taste many different types, step out of your comfort zone, and discover new varietals by expanding upon what you already enjoy.”

Lorenz agrees; “Learn as much as you can on your own first if possible, it’s more fun that way. Taste wine often and figure out what moves you. Along the way, you’ll find some very helpful people at wine shops, restaurants and formal tasting events who can help you identify the things you like about the wines you gravitate toward.” Laughing, Lorenz says; “Some of those people might even be fun to talk to! I’d start by asking them for their advice.”

Of equal importance is the stemware from which you enjoy your wines.

While there are makers who offer a different type of glass for each varietal, all of our experts agree the main thing someone just starting out needs to focus on is the shape of the glass. For still wines, Kaner advises investing in two types of stems to get started—Burgundy and Bordeaux.

The Burgundy shaped glass accentuates the femininity of a wine. The wines you’ll pour into this glass are more delicate and need help bringing the purity of the wine to the drinker’s nose and mouth. The Bordeaux glass focuses on wine. The kinds of wines you’ll pour into this glass are more masculine and bulky; wines requiring only flush delivery to the drinker’s mouth and nose. They also work quite well for white wines. Of course, if you enjoy sparkling wines, you’ll also need a set of champagne flutes.

Regarding stemware, Lorenz goes on to offer a piece of what might at first be unintuitive advice which, actually makes a great deal of sense once you give it some thought. He says, “Leave your stemware dirty overnight: always clean it the next day. Never try to clean your stemware the night you’ve been drinking—you’ll find yourself having to re-invest in stemware more often.” Wine glasses are fragile, and if you’ve been enjoying your wines all evening, well…

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flute

CHAMPAGNE

wine glass BORDEAUX

wine glass BURGUNDY

Depending upon the size of your collection, and the amount of wine you drink on a regular basis, buying by the case can make sense for a number of reasons.

First is price; most retailers offer a discount of 10 to 15 percent when you purchase by the case. Second, buying cases may help ensure the wine was stored properly (although it isn’t a guarantee). The third reason is you can take advantage of the case discount while still introducing variety to your collection. Karlitz says; “Most retailers offer case discounts, regardless of whether the case is all the same or mixed.”

Of course, before you buy a case of anything, always try one or two bottles to make sure you like it first. The worst thing you can do is rush to fill your cellar by indiscriminately purchasing cases of wine just so your collection “shows” well.

If you’re into aging the wines in your collection, you can employ Karlitz’s tip to buy four different wines simultaneously, and benefit from another piece of Kaner’s advice. If you’re buying bottles to lay down, get at least three bottles at a time. People, by nature, are impatient. Everyone wants to know how the wine tastes right away. If you buy three, you can commit wine infanticide on one to see when it would best make sense to open the second and third bottles.

Finally, make enjoyment your primary consideration.

Hillman says, “Wine collecting should be fun, it should reflect who you are. As you learn more and explore different regions and varietals, your tastes and your palette will evolve. Just keep it fun and remain true to yourself. With so much to discover, the beauty of wine is...there is something for everyone.”

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SCENT OF A MAN

By Linda I. Rogers

While we as a species rely primarily upon our visual acuities, our olfactory glands have a substantial impact upon our emotional responses. Because of this, fragrances have played a significant role in our lives throughout history.

Even as far back as 200 years before the birth of Christ, it is said the sixth Babylonian king Hammurabi decreed everyone in his kingdom wash in perfume. While Napoleon Bonaparte is reputed to have gone through an average of 54 bottles of cologne a month, silent film star Rudolph Valentino is credited with the proliferation of men’s fragrances in contemporary American society.

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Comprised primarily of alcohol, water and essential oils; colognes are distinguished by their “notes” of which there are basically three to each fragrance. The alcohol and water carry the oils to your skin and evaporate immediately. The oils then interact with your body heat and the air to emit the fragrance of the cologne. “Top notes” are typically citrus in nature, and diminish within ten minutes of application. The middle notes last up to an hour and are generally comprised of floral scents. The spicy base notes stick with you throughout the day.

And yes, your individual body chemistry does come into play.

The way a cologne smells can indeed vary on different people.

One of the oldest fragrances around is Acqua di Parma’s Colonia. Introduced in 1916 to perfume the handkerchiefs of Italian men, Colonia is today worn by both women and men. Colonia’s top notes are evocative of warm citrus fruits, which then give way to lavender and rose middle notes. Base notes of vetiver, sandalwood and patchouli follow.

Another classic fragrance is Guerlain’s Vetiver.

Introduced back in 1959, Vetiver places the oil of its namesake root at its heart. Vetiver is also one of the key essential oils found in a number of fragrances. Guerlain’s Vetiver starts with top notes of bergamot, lemon, mandarin, neroli and coriander. It then transitions to vetiver and cedar before settling into tobacco, nutmeg, tonka bean and capsicum.

“Guerlain’s Vétiver” is a fresh woody accord for a fragrance with authentic elegance.

Designer Tom Ford’s Tobacco Vanille is described as being reminiscent of an English gentlemen’s club—with spice. Middle notes of tonka bean, tobacco flower, vanilla and cacao follow top notes of tobacco leaf and aromatic spices.

The fragrance finishes with a dry fruit accord enriched with sweet wood sap.

The Colonia formula has remained unchanged for nearly a hundred years.

The elegant Art Deco bottle, with its distinct bakelite stopper has been an undisputed style icon since 1930.

Tom’s Ford’s affection for London, inspired “Tobacco Vanille”. A modern take on an old-world men’s club.

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Drawing upon the exclusivity of Bentley motorcars, Bentley fragrances capture the essence of the brand. Lalique for Bentley Crystal Edition is delivered in a crystal flacon featuring the winged Bentley hood ornament. The fragrance leads with top notes of white cedar wood and ores butter, followed by patchouli and papyrus, before finishing with musk and dry amber.

Proudly proclaiming itself the world’s most expensive perfume—right on the bottle— Clive Christian No.1 for Men is the flagship fragrance from the Crown Perfumery, which dates back to 1872. With a price of $865 for a 1.6 ounce bottle, its top notes are bergamot, lime, Sicilian mandarin and cardamon; followed by lily of the valley, rose, jasmine and ylang ylang, before finishing with cedarwood, sandalwood, vetiver and ambery woods.

The “Lalique for Bentley Crystal Edition” is a limited special edition (a series of 999 pieces) available only through a small selection of Lalique retailers.

“No1” perfumes were created to be the absolute best in class and have been recognized by the Guinness World Records as The World’s Most Expensive Perfume.

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Pretty

IN PEARLS

The pearl has been coveted since long before recorded history. A perfectly matched strand of round natural pearls has seemingly forever been considered a treasure of nearly incomparable value. At the height of the Roman Empire, one general is reputed to have financed an entire military campaign from the sale of a single pearl earring.

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It is believed the Chinese were the first to culture pearls, though the Japanese came to eventually dominate the industry. Ironically, the least expensive cultured pearl you’ll find today fully rivals the quality of the most expensive natural pearl ever found. While many think of those misshapen pearls resembling kernels of rice when the term “cultured freshwater pearl” is employed, today’s cultured freshwater pearl is virtually indistinguishable from its round natural saltwater counterpart.

Timelessly beautiful and ever so elegant, from a simple solitare to a full strand, pearls work with every style of dress. Whether clad in jeans and a T-shirt, or elegantly attired for a black-tie gala, pearls always enhance your look with a singular touch of class. Favorite looks include twisted, layered, wrapped and knotted—depending upon the number and length of strands employed.

Pearl necklaces have six standardized lengths. These are known as Collar, Choker, Princess, Matinee, Opera and Rope. The Collar is typically 12 to 13 inches and is comprised of three or more strands of pearls with a single clasp. A Choker runs 14 to 16 inches in length and consists of a single strand worn "tight" around the neck. Princess necklaces are generally 17 to 19 inches and are characterized by a single strand worn long enough to show a bit of throat—18 inches is considered the classic length for pearl necklaces. Matinee strands usually measure between 20 and 24 inches, and generally work best with lower necklines. The highly dramatic Opera strand runs 28 to 34 inches. This can be worn as either a single strand or doubled to serve as a two-strand Choker and Princess.

Pearls are the chameleon of all gemstones, offering options in many colors.

Still the most popular of all pearl colors is the white pearl. Akoya pearls are the classic white pearls with overtones of rose, cream and silver. White pearls from the akoya pearl oyster were the first to be commercially produced early in the 20th century by the Mikimoto pearl company.

Black pearls are available in most pearl types, but they are rare and only occur naturally in Tahitian pearls. Most often Tahitian pearls have body colors of silver, grey and green with overtones ranging from pink to dark green.

Produced mostly in the lakes and rivers of China, freshwater pearls offer a range of natural pastel colors rarely found in other types of pearls. Their colors range from a stark white, to a strong pink and deep lavender. The rarest of all freshwater pearl colors are often referred to as exotic, which include tones of green and gold.

With Australia, Indonesia and the Philippines being the leading sources, South Sea pearls will vary from very light champagne to rich golden body colors with overtones of rose and silver that give them a very silky appearance.

As the old saying “last on, first off ” goes, this too should apply to your pearls. As you get dressed, you should put on your pearls last and should also take them off first. Compared to other gems, pearls are somewhat fragile and should be handled with extra care to keep them looking lustrous and to keep you looking pretty in your pearls!

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Copyright 2014 JB Star. JB Star is a registered trademark of Jewels By Star

Designed and Handcrafted in New York

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.com

Tis the season

of Noggin

Known as the drink for the holidays, the frothy traditional eggnog still remains a favorite for holiday parties. The basic recipe for eggnog has not changed over the years (eggs beaten with sugar, milk, cream, spices and some kind of spirit) but according to eggnogaholic.com, the largest eggnog recipe website, you can mix it up at your family gatherings or office holiday party by offering Orange Ale Eggnog* or Eggnog Coffee Punch*. By chance you are traveling for the holidays and still want to bring a touch of the eggnog tradition with you, consider a batch of Chocolate Eggnog Truffles*, Eggnog Snickerdoodles* or Eggnog Popcorn Balls*.

Basic Eggnog

*

6 eggs separated 1/2 cup sugar 2 tsp. vanilla 1/4 tsp. salt 2 cups milk 1/2 cup rum 2 cups heavy cream 1/2 tsp. nutmeg 1/4 tsp. cinnamon Whisk together the egg yolks, sugar, salt and vanilla until light yellow and creamy. Add rum and milk. Cover and refrigerate for several hours.

Refrigerate the egg whites, as well.

When you are ready to serve your eggnog, whip the heavy cream in one bowl and the egg whites in another bowl. Both should be beaten until stiff peaks form. Then alternate folding in egg whites and whipped cream to the eggnog mixture.

This eggnog is rich, thick and delightfully creamy. You can use less whipped cream and more milk, it’s a matter of taste. Garnish with nutmeg and cinnamon.

*

Find this recipe and more at eggnogaholic.com.

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