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FOOD Issue
Are airports the next culinary hot spots? Laissez les bons temps rouler in Ne w O r le a ns
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FALL COCKTAILS
GAIL SIMMONS THE CULINARY IMPRESARIO HITS HER STRIDE
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FOOD
The ISSUE FEATURES 76 | 84 | 92 | 102 |
AN ADVENTUROUS PALATE Food writer, culinary expert and Top Chef judge Gail Simmons proves that food is the secret to a happy life.
EAT BEFORE YOU FLY Long gone are the days of prepackaged foods before a flight. Chefs are setting up the crème de la crème of eateries in airports throughout the country.
TOWN & COUNTRY A day on Orange Lake in Newburgh, New York, calls for comfort. Laidback dresses and loose knits are the perfect accessories for a weekend getaway.
THE SPIRIT OF FALL The party season is here, and M&V has a new roster of autumn-inspired cocktails. From Houston to Atlanta and New York City, six bartenders share their favorite drinks.
MUSES & VISIONARIES MAGAZINE MandVmag.com
e m i l b u S & h r u Refres o t n o c e y e r . u e y yo e n a f o k n i l b a a k s n in a o s i V h t Elisabe Available on visoanska.com and amazon.com
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Pg. 19
INSPIRE
42 | 46 |
19 | THE GOODS
Carefully curated wish lists
24 | EYES & EARS
50 |
A cultural roundup of new releases
30 | GADGETS & GEAR
Tech items ahead of the curve
52 |
32 | UNPLUGGED
New Orleans is still the queen for good noshes and funky vibes
BIG PICTURE
News from around the world
MASTER CLASS
Merrill Stubbs, Amanda Hesser build Food52, the ultimate kitchen community
BUSINESS UNUSUAL
All abuzz: The fight to save the honey bees
Pg. 21
IN THE LIFE OF
Uncensored, Michelle Beadle shines as ESPN’s SportsNation co-host
Pg. 38
38 | GLOBE TROTTING
Kickback at Pelican Grand Beach Resort and W Los Angeles West Beverly Hills
Pg. 30 Pg. 28
Pg. 19
IMPACT
Pg. 42
NURTURE 58 | PROJECT ME
Bright ideas for a better you
62 | GATHERINGS
A 20-horse stable meets autumn fare
110 | RAISE YOUR GLASS
Take a spin through the mind of Georgette Farkas
Pg. 110
114 | MAKING WAVES Women to watch
117 | CROSSWORD PUZZLE M&V’s word fun
72 | ON THE COUCH
125 | R.S.V.P.
74 | GROWING PAINS
136 | VISIONS
Answers to life’s social dilemmas Embracing the unknown can be good for the soul
Pg. 102
Highlights and happenings Livestock and autism collide in the world of Temple Grandin
ON THE COVER GAIL SIMMONS SHOT BY M&V IN NEW YORK CITY PHOTOGRAPHY BY WALLING MCGARITY MAKEUP & HAIR BY JESSIE RILEY STYLING BY CHARLOTTE COLEMAN TRINA TURK JUMPSUIT; RING BY HAMILTON JEWELERS
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here is a distinct enthusiasm around the table when our team starts to tackle our food issue. I thought about why this might be and realized it goes beyond the fact that we all appreciate a great meal. Just on our small executive team, we have a former restaurateur, two individuals whose partners are extremely talented chefs, and a foodie who volunteers with the Palm Beach Food & Wine Festival each year. We are not alone when it comes to food fervor: It is estimated that there are now more than 2 million blogs about food!
Americans are definitely paying attention to food via every possible venue: blogs, celebrity chefs, television cooking shows and competitions, the continual introduction of new food products and gastronomically inclined retail concepts and crops of culinary-themed publications. I only wish I had more time to incorporate everything that’s available into the daily reality of my household, which includes making sure there is enough food in the fridge to pack lunches the next day. Equally important is figuring out family meals. I wholeheartedly believe the research that says regular family mealtime positively affects kids’ social and academic development and overall health. For that reason I strongly admire Anne Fishel of The Family Dinner Project, who says, “What else can families do that takes only about an hour a day and packs such a punch?” Food, which is one of our basic of needs, is anything but basic! In this issue, we shine a light on some of the most outstanding personalities in the field. Our cover woman, Gail Simmons, might be best known for her role as a Top Chef judge, but readers will find that her expertise and interests are far reaching. Restaurateur Georgette Farkas is another culinary dynamo with an enviable resume and talent that makes us happy to be at her table. Closing the issue is an essay by Temple Grandin, who overcame the challenges of autism to become an unstoppable advocate for the humane treatment of animals in our food supply chain. From beekeeping businesses to trendy fall cocktails and the best airport restaurants stateside, our food issue is certain to keep you centered around the savory. Salut!
Happy two-year anniversary to m y colleagues, and a special thanks to reader s, advertisers and partners for your continu ed support. Let's keep spreading the M&V word!
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Publisher ERIN ROSSITTO Creative Director MOLLY GREENE Editorial Director LOLA THÉLIN + Copy Editor LINDA CULBERTSON Contributing Editor JODI BELDEN Crossword Editor MYLES MELLOR Staff Writers DR. RAMANI DURVASULA, SHANI GILCHRIST, MARGERY GORDON, BECCA GREENE, STYLIANA RESVANIS, JONATHAN URBINA Contributors GINA MARIE BARBARO, JARRETT BRANDON, STEFANIE CAINTO, CHARLOTTE COLEMAN, CYNTHIA GEE, TEMPLE GRANDIN, LINZEE KATZMAN, JESSIE RILEY, MARIA VALENTINO Photographers RAMÓN CASARES, WALLING MCGARITY, NORMAN NELSON Illustrator ROLLIN MCGRAIL Gatherings Consultant SARAH SCHEFFER Chief Operating Officer ROY ASSAD 561.515.4552 ext. 800 roy@magazinemv.com Operations Manager NICOLE FAHRENHOLZ 561.515.4552 ext. 805 nicole@magazinemv.com Account Executives WENDY LYNN 561.515.4552 ext. 812 wendy@magazinemv.com FLAVIA GUELLI 561.515.4552 ext. 808 flavia@magazinemv.com SARAH SCHEFFER 561.515.4552 ext. 815 sarah@magazinemv.com + Advisory Board BEVERLY COGAN, BARBARA DIXON, MICHELLE FEUER, SCOTT FOGARTY,AMY LAGAE, BETH NEUHOFF, JAN PLANIT, ELISABETH TRETTER For editorial or advertising correspondence Muses & Visionaries 319 Clematis St., Suite 510 West Palm Beach, FL 33401 info@magazinemv.com | 561.515.4552 | MandVmag.com
CONTRIBUTORS CHARLOTTE ROSE COLEMAN is a New York City-based stylist who specializes in print and television media. Originally from Chicago, she left to attend New York University’s Gallatin School of Individual Study, where she graduated with a concentration in fashion communications. Before her styling career, Coleman worked as an accessory editor at O, The Oprah Magazine. While anticipating a career in print, she was offered the opportunity to be a wardrobe stylist on the nine-time Emmy nominated television show Top Chef on Bravo and now works full time as a stylist. Her aesthetic is known to be clean, classic and sophisticated. Follow her on Instagram @charlotterosecoleman. GINA MARIE BARBARO is a fashion and still life stylist, originally from Minnesota, now living in Brooklyn. Since graduating from Parsons School of Design seven years ago, Gina has established a strong career in the fashion industry that has afforded her the opportunity to style everything from music videos to look books, commercials to fashion editorials and online content. Her work experience has included styling for some of the industry’s largest and most influential brands and publications, such as Net-A-Porter Group, Victoria’s Secret, Bloomingdale’s, Vogue Italia and Harper’s Bazaar. Follow Barbaro on Instagram @ginamariestylist.
JARRETT BRANDON is a New York City-based makeup artist, with over 20 years of experience in the industry. Inspired by the legendary Kevyn Aucoin, Brandon’s passion is making women look and feel beautiful. His experience, ranging in every medium of makeup artistry, combined with his ability to work so well with clients, is what has kept him steadily on the forefront of the beauty industry. “I believe that makeup and styling can empower women, and bolster self-confidence. Makeup is a tool to create and inspire. Looking at makeup with a vision of not only what it is, but what it has been, and what it will be, allows me to create timeless, beautiful applications.” Follow Brandon on Twitter @jarrettbrandon and Instagram @jarrettbrandonartistry.
SHANI GILCHRIST is a critic, essayist and freelance journalist. She explores the arts and issues around race and culture while roaming the Charleston peninsula with her husband and two sons. She’s writing a memoir that compares and contrasts her upbringing in South Carolina with her mother’s in rural Mississippi. When she has spare time, she enjoys horses, discovering new restaurants and dabbling in photography. Gilchrist’s essays have appeared in Role Reboot; DAME; Equals, Vol. 1; and State of the Heart, Vol. 2: South Carolina Writers on the Places They Love (Oct. 2015, USC Press). Follow her on Instagram and Twitter @shanirgilchrist.
RAMÓN CASARES, who was born in Buenos Aires, Argentina, is an artist whose work has impact. Nature is present in most of his photography, and Casares is able to capture moments that clearly display the world and its details; details that are made available to everyone and that our own eyes do not always allow us to appreciate. When the photographer, in his very personal view, dares to see with sensitive eyes, the beautiful side of the world becomes visible through his lens. Follow Casares on Instagram @ramoncasares_.
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INSPIRE “Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.�
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INSPIRE
The GOODS “I am fiercely attracted to everything about the early 1990s, the true heyday of the supermodel. It was a time of over-the-top accessories and glamour. The perfect personification of this time is, no doubt, Cindy Crawford, with her sexy hair, curvy body and a mole, which made her truly unique and forever an icon.” —Jodi Belden, M&V contributing editor
Ray-Ban Original Wayfarer Classic $155 ray-ban.com
THE INSPIRATION
Robert Lee Morris Soho Sculptural Rectangular Linear Earrings $35 bloomingdales.com Theory Dief Jacket $415 theory.com Lisa Marie Fernandez Jasmine Swimsuit $370 net-a-porter.com
Oribe Curl Shaping Mousse $37 oribe.com
Sothys Energizing Booster Serum $98 sothys-usa.com
Assouline Alaïa $25 assouline.com
Revlon Super Lustrous Lipstick, Really Red $7 revlon.com
MICHAEL Michael Kors Selma Mini Studded Leather Crossbody $188 michaelkors.com
Keira Link Cuff $98 suzsomersall.com
Wilfred Free Daria Legging $135 us.aritzia.com
Femmes Sans Peur Aurora $595 femmessanspeur.com
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The GOODS “My husband and I can be homebodies. Fortunately living in Brooklyn means that’s not such a bad thing. This image captures everything I love about a Saturday in New York: a slow morning with a breakfast in bed tray; donning easy, comfortable throw-on-and-go favorites to spend an afternoon at Brooklyn Bridge Park; strolls down wide streets flanked by brownstones and sidewalk patio dinners as the sun sets. You don’t always have to look far for the richest, most memorable experiences.” —Cynthia Gee, blogger behind tworedbowls.com John Masters Organics Sea Mist Sea Salt Spray with Lavender $5.50-$16.50 johnmasters.com
THE INSPIRATION
Smashbox Camera Ready BB Cream SPF 35 $39 smashbox.com
Revlon ColorStay™ Liquid Liner $8 revlon.com Free People Sammy Raw Edge Kimono in Washed Denim $48 freepeople.com AllSaints Tonic Scoop T-Shirt in Chalk $50 us.allsaints.com Benefit Chachatint Cheek & Lip Stain $30 benefitcosmetics.com
West Elm Reclaimed Wood Tray 14”x18” $69 westelm.com
Chemex Six Cup Classic $41.50 chemexcoffeemaker.com
Speck and Stone Bone Mugs $49 speckandstone.com
Madewell Zip Transport Tote in English Saddle $188 madewell.com
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“There’s a reason why the Amalfi Coast has starred as the backdrop to countless films. It’s an alluring spot with its narrow cobblestone streets, bright lemon trees and intense blue Mediterranean coastline. It also calls for us to dress like Italophiles.” —Maria Valentino, designer, entrepreneur
THE INSPIRATION
Photo Jason Jaskot
The GOODS Gucci Cat Eye Sunglasses $375 sunglasshut.com
Nasty Gal Floppy Hat Beige $28 nastygal.com
Vietri Peacock Cream Salad Plate $35 vietri.com
Chanel Flap Bag $2,400 chanel.com
MV by Maria Valentino Lipstick $38 bymariavalentino.com
David Yurman Pendant with Blue Topaz and Diamonds $1,725 bloomingdales.com Pallini Limoncello $23 totalwine.com Giuseppe Zanotti Colin High Heel $1,595 bloomingdales.com
BridgemanStudio Ravello and the Bay of Salerno Pillow $28.95 zazzle.com
MariaEliza High-Waisted Lace Suit $198 mariaeliza.com
Dolce Gabbana Rose Dress Call for pricing dolcegabbana.com
Fornasetti “Serratura” Bookends $270 barneys.com
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The LATEST on the ARTS & CULTURE SCENE
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he debut of CANVAS Outdoor Museum Show puts a fresh face on West Palm Beach, Florida, Nov. 8-22 as public spaces and building exteriors in the downtown district become a backdrop for painting, multimedia and sculptural installations. Accomplished artists from near and far are invited to soak in the surroundings and share their impressions via site-specific works on a scale at once bold and intimate. By translating the city’s intrinsic spirit into such visible artistic statements, CANVAS creator Nicole Henry, a collector who opened her eponymous gallery earlier this year, hopes to establish a unique cultural identity for West Palm Beach. These commissions reflect a refined aesthetic distinct from the grittier vibe of Miami’s Wynwood Arts District, which is an example of the transformative impact that populist art forms can have on defining a neighborhood and attracting business development and tourism.
a giant puzzle and blocks that pedestrians can shuffle to transmit their own messages. Other Miami contributors include 2Alas, a duo made up of Andrew Antonaccio (Puerto Rico) and Filio Galvez (Cuba), and the Cuban-American artist José Bedia, whose allegorical paintings and sculptures are in institutional and private collections as well as exterior walls.
side each piece that viewers can scan to learn more and to vote for their favorite. The city government will purchase the winning piece.
Many of the artists invited for this inaugural edition of CANVAS already have a significant presence in Wynwood, including the critically acclaimed female artists Faith47 of South Africa, and Swoon, who has rooted her career in Brooklyn. Registered Artist (Jose Esperanza), who founded a free art scavenger hunt in Miami and has put his stamp on myriad surfaces with stencils, decals, stickers and prints, is making
“They’ll be creating works in real time throughout the first week,” says Henry. This rare opportunity for citizens and school groups to observe and converse with the artists at work can spark unpredictable outcomes. “Things happen organically that wouldn’t happen anywhere else when creating amid this energy and interaction on the street.” Audience engagement is encouraged with a customized app and digital codes be-
This inaugural annual open-air exhibition is only the beginning of Henry’s ultimate vision for West Palm Beach’s metamorphosis into an international art hub. CANVAS Art Charities is establishing a residency program to temporarily immerse artists in the community as they conduct educational workshops and create works onsite to enhance the city’s environment and image for years to come. canvaswpb.org —Margery Gordon
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Social media has helped build international recognition for artists from Puerto Rico, Brazil, Belgium, Britain and beyond who are adding West Palm Beach to their itineraries, including Sean Yoro (aka Hula), a Hawaiian who surfs to reach partially submerged walls to paint hyper-realistic portraits of women rising from water. The Gold Coast setting suits moving images of swimmers in West Palm Beach photographer Cheryl Maeder’s video projection on an inland wall after sunset, and Swiss artist Katja Loher’s installation at a pop-up VIP lounge downtown. Already enveloped by original murals in an accessible garden, Nicole Henry Fine Art will showcase smaller pieces by participating artists in another component of CANVAS Mural by Faith47 that opens Nov. 14 and continues into December.
INSPIRE
Art
Sean Yoro, aka Hula, creates incredible seaside murals
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Art
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The Last Supper, about 1030-1040, artist unknown
The J. Paul Getty Museum, Los Angeles, Ms. Ludwig VII 1, fol. 38; photo by Oriol Tarridas; photo by Cristina Lei Rodriguez
mid the autumnal gathering of crops and families, the Getty Research Institute harvests its historical bounty preserving the culinary traditions and crafty presentations of our European ancestors for two exhibitions opening Oct. 13 at The J. Paul Getty Museum in Los Angeles. Eat, Drink, and Be Merry: Food in the Middle Ages and Renaissance (through Jan. 3) gleans illustrations from manuscripts that reveal rituals of cultivating, cooking and consuming. Elaborate concoctions for Renaissance fêtes are the centerpiece of The Edible Monument: The Art of Food for Festivals (through March 13), with prints and rare publications depicting the perishable masterpieces staged at court banquets and breaking down the savory tableau assembled in plazas and paraded through streets. To complement this convivial pairing, on Nov. 5 and 6 the public is invited to prepare and partake in celebratory repasts inspired by the feasts of yore. getty.edu —M.G.
Left to right: Love Life, 2011, by Maria Cristina Carbonell; Stools (Rose Quartz), 2015, by Cristina Lei Rodriguez
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or a hands-on experience with diverse work by Miami-based artists from multiple generations, Florida residents and visitors need venture no further south than Winter Park from Nov. 1 through March 1. In the latest iteration of Art on the Green, a series of public art exhibitions, guest curator Suzanne Delehanty stations seven large sculptures in the 11-acre Central Park. Classical shapes reference wide-ranging influences: Haitian ornamentation in Edouard Duval-Carrié’s illuminated gazebo; ancient geometric symbolism in Lydia Azout’s steel Guardian Solar V; retrofuturism
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in Robert Chambers’ glowing otherworldly orb, Ballship Raytyne. Emmett Moore zigzags planks of pine into a deck for sunbathing and picnicking, while Cristina Lei Rodriguez layers artificial materials to mimic rose quartz blocks serving as stools. Playful illusions confound first impressions as close inspection reveals Maria Cristina Carbonell’s white pillows are actually hard to the touch, and the yellow cordon around a cluster of trees was handwoven and embroidered repeatedly with “caution” by Frances Trombly. cityofwinterpark.org/aog —M.G.
INSPIRE
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here are 364 days when you might get un-birthday presents,” Humpty Dumpty tells Alice in Wonderland, “and only one for birthday presents.” While forever suspended in time at age 7, Alice in Wonderland, one of the most universally beloved characters in literary history, turns 150 this November. Countless un-birthday presents have followed the 1865 debut of author Lewis Carroll’s Alice, with tributes turning the heroine and cast into nearly every imaginable form of media and merchandise. The 150th anniversary of Alice’s Adventures in Wonderland intensifies the attention into an unparalleled outpouring of events, exhibitions, performances, books and multimedia compositions spanning all 365 days of this year.
The Lewis Carroll Society of North America updates an online directory (lewiscarrollresources.net/2015) of related activities around the U.S. and abroad. Its own efforts are focused on the multifaceted Alice150 celebration (alice150. com) in NYC, encompassing exhibitions that overlap until the end of 2015 and peak Oct. 9-11 in Alice in the Popular Culture. It’s packed with presentations about the immortal character’s enduring impact on film, fashion, advertising, comics, video games and more.
nonprofit Foundwaves (foundwaves.org) has commissioned a handful of indie tracks riffing on each of the book’s 12 chapters, with trippy poster art, culminating in the Oct. 6 release of “Alice’s Evidence.” Institutions from London to Moscow, Boston to San Francisco, and many points between, are mining bibliophiles’ collections of “Carrolliana” for captivating displays. Alice: 150 Years of Wonderland, at Manhattan’s Morgan Library & Museum through Oct. 11, includes Carroll’s photographs of Alice Liddell, who coaxed him to write down the fairytale he had improvised for the young muse and her sisters on a legendary rowing trip in July 1862. The handwritten manuscript Carroll presented her two years later with his own illustrations [John Tenniel’s iconic characterizations] is on loan to the Morgan from the British Library, which has published it as a little book and as a virtual page-turner online. The precious volume travels to Philadelphia for a homecoming Oct. 14-19 at the Rosenbach Museum & Library, which documents its purchase by book dealer A.S.W. Rosenbach for a record price when the aging Alice Liddell Hargreaves put it up for auction in 1928. Down the Rabbit Hole: Celebrating 150 Years of Alice in Wonderland continues through March 27, with the interactive gallery Why is a Raven like a Writing Desk? Lewis Carroll’s Riddles, Puzzles and Games extended through May 15.
Alice Live!, at the New York Public Library for the Performing Arts in Lincoln Center (nypl.org/ lpa) Oct. 2-Jan. 7, traces theatrical productions of Carroll’s tales back to the first professional staging with a The Annotated Alice, written in 1960 by Maryoung British cast in 1886 and up to curtin Gardner, is considered the quintessential Alice Liddell as "The Beggar Maid," 1858, rent adaptations that take greater liberties reference for decoding Carroll’s beguiling wordby Lewis Carroll and inventive forms. The multi-sensory theplay and contains interpretations of both Alice’s Adatrical experience Then She Fell (thenshefell.com), ventures and the 1871 sequel Through the Lookingglass and through Dec. 30, transforms a century-old Brooklyn What Alice Found There. A new version, The Annotated Alice: hospital ward into a mind-bending dreamscape fusing incidents from 150th Anniversary Deluxe Edition, (W.W. Norton) boasts updated Carroll’s life and writings. The family-friendly acrobatics of Looking- marginal notes and 100 more illustrations by such famous artists as glass Alice (lookingglasstheatre.org) continue as the show travels to the Salvador Dalí, Beatrix Potter and Ralph Steadman. Denver Center for the Performing Arts (denvercenter.org) through Oct.11. Carroll’s photographic and literary tableaux starring young girls have made audiences “curiouser and curiouser” over the last century and a Audiences can tune in to a new soundtrack for the timeless classic by half, inspiring ever more speculation that will surely continue for at more than 40 alternative, rock and electronic musical acts. The U.S. least another 150 years. —M.G.
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Books Looking for more expert advice from M&V’s On the Couch doctor? Then read on. Dr. Ramani Durvasula’s newest tome is on a subject familiar to many. Should I Stay or Should I Go: Surviving a Relationship with a Narcissist not only explains narcissism but also is an honest survival manual not grounded in false hope, forgiveness or “communications skills.” Based on the real terrain of pathological narcissism, it offers a roadmap to reclaim your true self, find healing and live an authentic and empowered life—whether you stay or go. (Post Hill Press, Nov. 24) Lovers of the 2013 sensation Humans of New York, rejoice! Photographer Brandon Stanton is back with a new band of New Yorkers captured in stunning photographs and candid narrative. In Humans of New York: Stories, Stanton dives deep with interviews of his subjects that are more in-depth than ever before. This soonto-be bestseller will have fans, including his 15 million followers on social media, as intrigued by the stories as by the captivating images of the Big Apple’s diverse urban dwellers. (St. Martin’s Press, Oct. 13)
At 91, William H. Gass, illustrious novelist, essayist and critic, has amassed an extraordinary number of awards and literary honors, during his decades long career. His newest work, Eyes: Novellas and Stories, will surely endow the accolades. Gass’ style defies categorization, and Eyes is no exception. From the musings of a chair in a barbershop to a salesmen coveting an illicit set of photos, the stories are full of originality and fantasy. (Knopf, Oct. 13) Bestselling author Adriana Trigiani wows with her newest novel, All the Stars in the Heavens, an epic saga set in Hollywood’s golden age and based on the true story of actress Loretta Young. Like many aspiring starlets in the 1930s, Young was hungry for fame and success. She found herself entangled with a married Clark Gable on the set of The Call of the Wild. The tale is beautifully woven with a riveting cast of both real and fictional characters navigating the power and drama that existed on and off the silver screen. (Harper, Oct. 13) Documentarian Edward Brooke-Hitching has unearthed the most ludicrous forms of entertainment enjoyed throughout history. Fox Tossing: And Other Forgotten and Dangerous Sports, Pastimes and Games, his compilation of more than 100 of these activities, will leave readers with wide eyes and open mouths. There is no doubt why these strange and eccentric pastimes, like eel pulling and firework boxing, are now extinct. (Touchstone, Nov. 10)
These days it’s commonplace for members of one family to have wildly diverse dietary needs and interests. For the individual in charge of satisfying hungry stomachs, getting a meal with universal appeal on the table is no easy feat. The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family provides a plantbased solution. Food and lifestyle blogger Andrea Duclos shares her favorite vegan recipes that are flavorful and family-approved. (The Experiment, Oct. 20)
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OUR BRAND IS CRISIS
BROOKLYN
Our Brand Is Crisis is a political dramedy based on Rachel Boynton’s 2005 documentary of the same name. The doc followed star political strategist, James Carville, and his consulting team to an impoverished Bolivia, where they ran Gonzalo Sánchez de Lozada’s successful 2002 presidential campaign. A team of American political strategists operating in a less than modern Bolivian political environment was ripe source material for a fictionalized remake. The narrative film, directed by David Gordon Green, stars Sandra Bullock as ‘Calamity’ Jane Bodine, a retired and somewhat lost-in-life political strategist who is coerced into managing a Bolivian presidential candidate’s campaign. Billy Bob Thornton plays cocky Pat Candy, a fictionalized version of James Carville. The two competitive strategists with a sordid history represent opposing candidates in the election. Bullock and Thornton have an excellent chemistry as onscreen rivals. The strong supporting cast includes Anthony Mackie, Joaquim de Almeida, Scoot McNairy, Ann Dowd and Zoe Kazan. In theaters Oct. 30
Brooklyn, the indie film adaptation of Colm Tóibín’s best-selling book, debuted to a standing ovation at this year’s Sundance Film Festival. Set in 1952, the charming period drama tells the coming-of-age story of Eilis Lacey (played by Saoirse Ronan), a young, newly immigrated Irish woman who struggles to adjust to life in New York City. Feeling homesick and culture shocked, she meets a young Italian-American plumber (Emory Cohen), and a sweet and beautifully portrayed romance ensues. The film features breakout performances from both leads, which says a lot considering Ronan has racked up a very impressive body of work in her mere 20 years of existence (Atonement, The Lovely Bones, Hannah, The Grand Budapest Hotel). From the acting to the lovely cinematography and musical score, Brooklyn has all the makings of an instant classic indie darling. In theaters Nov. 6
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INSPIRE
Music JiHAE | jihae.com Seoul-born and New York City-based singer-songwriter JiHAE collaborated with 1990s’ Eurythmics Dave Stewart and Leonard Cohen on her fourth album, Illusion of You, in which her lyrics are poetic and her voice is evocative and powerful.
Ibeyi | ibeyi.fr French-Cuban twin sisters Naomi and Lisa-Kaindé Diaz’s exotic style is strongly influenced by their late Cuban father, Anga Diaz, the Buena Vista Social Club percussionist, and their Venezuelan mother’s love of the West African Yorùbá culture. The sisters sing in both English and Yorùbá. Based in Paris, the duo’s current album is titled Ibeyi.
Letieres Leite & Orkestra Rumpilezz | rumpilezz.com Led by musician and arranger Letieres Leite, the El Salvador-based Orkestra Rumpilezz is a matrix of 20 percussion and horn instruments whose rhythmic sounds combine the power of traditional Afro-Bahian and jazz influences. Download their current album, Letieres Leite & Orkestra Rumpilezz.
Films SPOTLIGHT A group of A-list actors cast as a team bands together to fight corruption and abuse within their city ... sounds like the description of a new superhero movie, right? Well, sort of. In 2002, The Boston Globe’s investigative “Spotlight” team broke the story of a decades long cover-up of sexual abuse of children within the local Catholic Archdiocese. Spotlight is an intense drama based on the team’s yearlong investigation, discovery and disclosure of the massive cover-up. Spotlight highlights the tenacity and bravery it takes to expose such a large-scale scandal amid threatening resistance by powerful establishments. Director Thomas McCarthy leads a dream team ensemble cast that includes Mark Ruffalo, Rachel McAdams, Michael Keaton, Liev Schreiber, John Slattery, Billy Crudup and Stanley Tucci. The Spotlight team, who won the 2003 Pulitzer Prize for Public Service, not only brought about the resignation of local Cardinal Bernard Law (responsible for hiding abuse by many priests), but their work also propelled a string of additional investigations into abuse cover-ups within the Catholic church on an international level. And these superheroes did it all without masks or spandex unitards. In theaters Nov. 6
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INSPIRE
Gadgets & gear
1. 1. Connected Cycle $189 connectedcycle.com Connected Cycle records the speed, route and calories burned on every bike trip and sends the details to your smartphone. And if someone ‘borrows’ your bike, use the app to track down the culprit. 2. Cricut Explore Air $249 us.cricut.com This easy-to-use electronic machine helps any DIY enthusiast conquer the crafts of their dreams by precisely cutting a variety of materials, like paper, leather or adhesive vinyl. 3. Polaroid Zip Mobile Printer $129 polaroid.com Share your photos the old-school way. Using Polaroid’s Zip Mobile Printer, print 2x3-inch full-color photos with a sticky back from a mobile phone or tablet in less than 60 seconds. 4. OM/ONE $199 omone.com Magicians levitate and now speakers can too. Hovering over its base the OM/ONE speaker is the world’s first levitating Bluetooth speaker. With a sleek design and crisp sound, this speaker is sure to put any party on cloud nine. 5. Plastc Card $155 plastc.com Take control of your many credit and gift cards. Used like any existing card, Plastc Card is a secure payment device that stores and organizes all of your credit, debit, gift, loyalty, membership and even key card information.
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The BIG Easy By Lola ThĂŠlin and
Ten years after Hurricane Katrina threw New Orleans into a whirlwind, the city is back, thriving with businesses, activities and good people.
Photos by Zack Smith
Jonathan Urbina
INSPIRE
i
f you think of New Orleans and only think of booze, beads and boobs, then chances are you never wandered off Bourbon Street, and, more importantly, you missed out on the city’s many wonders, cultures, foods, laissez faire attitude and appetite for living life to its fullest. A city full of history—founded by the French, later ruled by the Spanish and finally bought by the U.S. in the 1803 Louisiana Purchase—even Hurricane Katrina in 2005 couldn’t destroy its soul. Ask anyone who has ever lived in the Crescent City.
FESTIVALS
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here’s never a bad time to visit New Orleans (unless you can’t stand humidity; stay clear in July and August), but there are certainly weekends that are more special than others. This city doesn’t say no to a festival. There are the nationally recognized music festivals—Voodoo Music Festival (worshipthemusic.com) and Jazz & Heritage Fest (nojazzfest.com). Then there are the best-kept secrets. Oak Street Po-Boy Festival, held in November (poboyfest.com), is a celebration of the famous sandwich, á la fried shrimp, oysters, catfish, ham and cheese and roast beef. French Quarter Fest (fqfi.org) is a free music event with 23 stages throughout the Quarter celebrating local music from jazz to R&B, funk, brass bands, gospel, Zydeco and more. Satchmo SummerFest (fqfi.org), another music festival, celebrates Louis Armstrong. Head to the Marigny District for Frenchmen Art Festival (frenchmenartmarket.com), a weekly nighttime art market for local and regional artists. Gatherers don their classy white threads for White Linen Night (cacno.org) as they gallery hop on Julia Street. Dirty Linen Night (experienceneworleans.com/dirty-linen-night.html), a week later on Royal Street, encourages people to wear their dirty white linens from the previous weekend. Last but not least is San Ferma in Nueva Orleans (nolabulls.com), the city’s take on Pamplona’s Running of the Bulls, where the bulls are the Big Easy Rollergirls and other roller derby leagues from across the country.
Above left to right: Satchmo SummerFest; French Quarter Fest; opposite page: French Quarter Fest M A N D V M A G . C O M M&V
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Unplugged NEW ORLEANS COFFEE SHOPS Starbucks rarely takes a back seat to other coffee shops, but in New Orleans there are better options and environments. Maybe it has something to do with the Port of New Orleans’ longstanding history of importing coffee beans: New Orleans is the No. 1 coffee port in the country. Old-school java joint Rue de la Course (ruedelacourse.com), housed in a historic bank building, has been serving coffee since 1990. Fair Grinds (fairgrinds.com) is coffee with a purpose. Owner Wade Rathke serves fair trade coffee, using the best local roasters with great chicory from Nebraska. Church Alley (churchalleycoffeebar.com) specializes in hand brewing with options of both Chemex and Hario V60. With coffee in hand, head to the independent movie house Zeitgeist, which shares a space with Church Alley and has three showings each evening. The owners of Satsuma Café, known for juices and smoothies, expanded their business with Pulp and Grind (pulpandgrind.com), which boasts pour-overs and drips but also sells the green stuff. An oldie but goodie is The Morning Call Coffee Stand (morningcallcoffeestand.com), around for more than 140 years and open 24/7.
Clockwise, left to right: cappuccino from Pulp and Grind; a scene from Church Alley; the exterior of Barrel Proof; opposite page: St. Roch Market
BARS Alcohol and New Orleans fit together like a hand in a glove. Every local has a favorite watering hole. You can’t go wrong with these four. Nick Vivion and Kevin Farrell present Booty’s Street Food (bootysnola.com) to the Bywater for some of the best internationally inspired cocktails. Barrel Proof (barrelproofnola.com), located on Magazine Street, is the bar that will put hair on your chest—in the best way possible. When the weather cooperates, locals take to the outdoors at The Courtyard Brewery (courtyardbrewing. com) to soak up spirits in the moonlight. As for the bar with a flavor for tradition, Cure (cure nola.com) takes guests back in time to when cocktails were not only delicious but beneficial. Can you say, “Goodbye, hangover?”
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RESTAURANTS
St. Roch Market and Barrel Proof photos by Rush Jagoe
New Orleans is a city of few limitations and its food reflects that. There are hot spots everywhere that have New Orleanians drooling. St. James Cheese Company (stjamescheese.com) and Bacchanal (bacchanalwine.com) are where locals go for their cheese and wine fix. Cane & Table (caneandtablenola.com) keeps the food eclectic and alcohol flowing, serving up everything from roasted pork belly to crispy rum ribs to vindaloo chicken. Chef Nick Lama brings a touch of Italy to New Orleans with Avo (restaurantavo.com), whereas 1000 Figs (1000figs. com) brings a taste of the Mediterranean to Mid-City. However, the food hub that has all the locals talking these days is the newly renovated St. Roch Market (strochmarket.com). The über-chic historical market serves as home to some of the best food vendors in the city and is the perfect spot to take a bite out of a little of everything. For a real local experience, a trip to Stein’s Market and Deli (steinsdeli.net) is required. If home is where the heart is then this Jewish/Italian deli is pretty close to being home.
Unplugged NEW ORLEANS
BUSINESSES The entrepreneurial activity in New Orleans is at an all-time high. One of the biggest success stories is Stirling Barrett and Krewe du Optic (kreweduoptic.com), a New Orleans based and inspired eyewear company that has received international raves since its launch back in 2013. Adding to the style of New Orleans is Sarah Killen Ellman of Saint Claude Jewelry and Accessories (saintclaudenola.com). The collection makes it possible to wear the New Orleans charm around your neck, wrist or on your ears. Love books? Then head over to The Stacks (thestacks-books.org). Known for its art, architecture and music material, The Stacks is not your typical reading room. Lastly, indulge in one of New Orleans’ newest services, Merienda (meriendapicnic.com). This picnic delivery service, created by Andrea Hernandez, allows for locals and tourists to order a customized picnic experience for any one of the great outdoor spaces New Orleans has to offer.
The wall at the Krewe du Optic store; opposite page: The Courtyard at The Ritz-Carlton, New Orleans
INSPIRE HOTELS Deciding on a hotel is as difficult as deciding on a restaurant. Our top four picks are the International House Boutique Hotel (ihhotel.com), Le Méridien New Orleans (lemeridienneworleanshotel.com), The Ritz-Carlton, New Orleans (ritzcarlton.com/en/properties/neworleans) and W French Quarter (wfrenchquarter.com). The IHH is located in a Beaux Arts building that housed the first world trade center in the world. Its look is forward-thinking but definitely has an eerie and seductive feel to it. Le Méridien brings new life to the quarter, having opened in March after a $29 million renovation. It’s a cool, fashion conscious hotel with a lobby, nicknamed the “hub,” that includes a bar and comfortable seating. The Ritz-Carlton is Southern charm at its finest. It recently teamed up with local artist Kit Wohl to host the art installation Reflections of Recovery, commemorating the 10th anniversary of Hurricane Katrina, on display through October. The W French Quarter is soulful, enchanted and energetic; an evening cocktail in their courtyard is a necessity. Stay tuned for more: Great hotel chains Ace, Soho House, Thompson and Four Seasons are scheduled to put down roots in the city.
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Unplugged GLOBE TROTTING Pelican Grand Beach Resort Fort Lauderdale pelicanbeach.com
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’s early, so early that only half of the sun’s piercing orange is glistening over the Atlantic horizon. Except for the crash of waves and the distant clap of thunder, I’m indulging in the “silence is golden” rule, mainly because I’m the only person rocking on one of the many chairs perched on the property’s veranda. This is Pelican Grand Beach Resort, located off the main Fort Lauderdale strip. The 156-room property is managed by Noble House Hotels & Resorts, which operates 18 properties split between California, Florida, Minnesota, Colorado and Wyoming. Pelican has been a part of Noble House since 2008, and in 2014-2015 underwent a multi-million renovation, which mainly concentrated on public spaces, doubling its meeting and event space. Even if you’re not planning a party, the new spaces are worth a peek. There’s now a 12th floor penthouse with a 75-foot-long terrace, outdoor shower and private dining room, a ballroom with 270-degree ocean views on the 11th floor and a smaller ballroom on the first floor. The new décor is crisp and modern with whitewashed wooden floors and chandeliers. The belle of the renovation ball is the addition of PURE Spa, which features floor-to-ceiling windows, soft gray-washed wooden floors and a private rooftop deck for lounging. The spa partnered with Scandinavia’s Maria Akerberg, a 100 percent organic, pharmaceutical grade skincare line, making Pelican the only spa in the U.S. to carry it.
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The Pelican’s backyard is the beach—the property’s a mere 40 yards from it. Staff is on hand to set up lounge chairs with towels and umbrellas. The property rents paddleboards and kayaks. If you’ve never tried paddleboarding, this is an ideal beach for a first time around because the water is shallow enough that you can wade comfortably for 50 yards. Of course, there’s also the pool and lazy river for tubing. When the heat gets to you, take a break at The Emporium, the old-fashioned ice cream parlor. For dinner, reserve one of the four private tables at Ocean2000, which serves American fare with an emphasis on seafood. The four open-air decks make dining under the stars while listening to the waves a reality. With the private tables you don’t hear any neighbor’s chit chatter and the views are 100 percent unobstructed. The indoor vibe is definitely island. The lobby has reading nooks with oversized couches, cane-back lounge chairs and ceiling fans with leafshaped blades. The guest rooms and suites have balconies with clear ocean views. If you are traveling with extended family, ask about the second floor. A series of rooms can be connected through a terrace. As part of the renovation, the rooms received a refresher with new carpet, paint, textured wall coverings, linens and more. It should be said that the furniture and bathroom in my room were slightly faded. But the bed and sheets felt like home, and I had no problems falling asleep, which is where it counts. —Lola Thélin
INSPIRE W LOS ANGELES West Beverly Hills wlosangeles.com
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he W Los Angeles – West Beverly Hills (formerly known as W Los Angeles – Westwood) just completed a $25 million renovation, making it a fantastic spot to stay when traveling for business or to recharge your batteries. Nestled between the estates of Beverly Hills, Brentwood and Bel Air, the hotel is centrally located on a quiet, tree-lined street in a very walkable neighborhood with easy access to the 405 for trips to Hollywood and the beaches of Santa Monica. If guests are in the mood for liveliness then it’s only a few blocks from Westwood Village, a charming town center with oodles of restaurants, cafes, bars, shops and a weekly farmers market. For the culture-craving types, the nearby University of California, Los Angeles, is home to the Hammer Museum, Fowler Museum and Franklin D. Murphy Sculpture Garden. My suite was surprisingly spacious with a living room, office area and a separate bedroom, with one of the most comfortable hotel beds I’ve slept on. The new décor is fresh and contemporary, emitting subtle hints of a Beverly Hills garden retreat. There are room options ranging from the 400-squarefoot Wonderful Studio to the 1,400-square-foot Extreme WOW suite, which the hotel refers to as “pure residential luxury.” It comes with its own private gold leather screening room. The highlight of my trip was the outside pool cabanas where I found shelter for my mobile office and indulged in hourly dips in the pool. The friendly staff was eager to accommodate in transitioning me from iced tea to a cold cocktail as work hour moved into happy hour. During my stay I took part in the Summer Tune Up, a yoga class held poolside in partnership with Zico Premium Coconut Water and taught by celebrity fitness trainer Elise Joan. Fittingly, the class ended with complimentary Zico mimosas. The program is set to return every summer. At night the bar scene gets hopping with a monthly music series featuring intimate performances on the last Thursday of the month. —Molly Greene M A N D V M A G . C O M M&V
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SAKS FIFTH AVENUE Diptyque Green Figuier Candle $90
THE INSPIRATION the Living Wall - Palm Beach ROBERTA ROLLER RABBIT Kids Pajama Monkey $65 Pouch Set/Assorted $60 Tablecloth Big Cata $110
SAKS FIFTH AVENUE Saint Laurent Lace-Up Suede Open-Toe Booties $1,095
KIOSK Manoush Neoprene Palm Tree Dress $550
SAKS FIFTH AVENUE Bond No. 9 New York, New York Musk $275
GOLFINO Riviera Fairways Collection Sleeveless Polo $129 Tech stretch trousers $149
PROMOTION
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INFORM “So long as you have food in your mouth, you have solved all questions for the time being.”
Franz Kafka
Big picture NEWS AND REPORTS FROM AROUND THE WORLD
✈
Time to Get Homeschooled in the Kitchen
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orget the League of Extraordinary Gentlemen. The League of Kitchens is where true power lies—with home cooked meals. Founded by Lisa Gross, the league serves up a taste of authentic meals and empowers immigrant women whose love for cooking translates into inspirational cooking lessons. “These are women who are amazing home cooks, who do everything from scratch and learned recipes from their families,” says Gross, who grew up eating traditional meals by her Korean-born grandmother. After her grandmother passed away, she missed her stories, her presence and her cooking tips. These feelings sparked the idea for the league. Armed with eight home cooks whose ages range from 36 to 75 and countries from Trinidad to Argentina, the program offers two cooking class formats: a 5½ hour immersion workshop, which starts at lunch and goes until dinner and covers up to six dishes, and the 2½ hour workshop with three dishes. The success of the program is a testament not only to the participants’ culinary knowledge but also to their ability to be great hosts, teachers and friends. Currently the league only offers classes in New York City but a cookbook is in the works. leagueofkitchens.com
Being ‘That Girl’ Means Empowering Yourself
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veryone needs a safe zone. That’s the purpose of I Am That Girl. The brainchild of Emily Greener and Alexis Jones, the nonprofit provides a space for girls to collaborate instead of compete and is attempting to eliminate the ugliness that can come from young girls, such as gossiping and inauthenticity. “While there is still a struggle for equality between men and women, for this generation of girls, it’s not us against them. It’s us against us,” explains Greener. “We can be strong and sexy for one another, contribute to each other’s success and have meaningful conversations.” The message is catching on as dozens of local I Am That Girl chapters are popping up across the U.S. and internationally. It seems like every girl can use a safe space to learn how to have a higher sense of self worth, how to be confident in her own skin and how to think for herself. iamthatgirl.com
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INFORM
✈ How We Are Failing America’s Most Vulnerable Girls
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mericans are horrified by the myriad news stories illuminating the exploitation of girls in impoverished and turbulent countries throughout the world. But the U.S. has its own insidious patterns of mistreatment. Case in point: a startling report identifying sexual abuse as a primary predictor of girls’ entry into the juvenile justice system in America, released by the Human Rights Project for Girls, Georgetown Law: Center on Poverty and Inequality, and the Ms. Foundation for Women. The report—aptly titled The Sexual Abuse to Prison Pipeline—shows alarmingly high rates of girls who are victims of sexual violence landing in juvenile detention facilities. For sex trafficking victims, the abuse not only increased their risk of incarceration but also
caused it. Instead of being treated as victims, they are often arrested for prostitution. Similarly, girls who run away or are truant may also end up in the juvenile justice system, ignoring that the behavior is often due to abusive home situations. The report addresses this phenomenon as the criminalization of abuse. “The result is that girls who need healing, therapy and assistance are repeatedly prosecuted and forced to relive the trauma while their abusers often remain free,” explains Teresa C. Younger, president and CEO of the Ms. Foundation for Women. Over the past 20 years there has been a glaring increase in the rate of arrest and incarceration of girls. In all of this, girls of color and girls from high poverty communities are disproportionately affected. “Once in the pris-
on system, they continue to slip through the cracks. The nexus of race, poverty and sexual violence creates the perfect storm, with those girls suffering the worst outcomes,” says Younger. The juvenile justice system is coming up short. These victims of abuse remain undiagnosed, untreated and lacking essential services necessary to heal. In some cases, girls experience continued sexual violence while behind bars. The U.S. is also falling short as its society allows girls to be punished for their experiences as victims of abuse. The report shines a light on this most critical of issues and it takes an even bolder step in laying out concrete steps for dismantling this damaging pipeline. For the entire study, please visit rights4girls.org.
Infographics courtesy of the Human Rights Project for Girls
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BEING IN CONTROL HA S N EVE R B E EN M O R E E XC ITING BEING IN CONTROL HA S N EVE R B E EN M O R E E XC ITING
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Master CLASS
Amanda Hesser & Merrill Stubbs
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Stubbs (left) with Hesser
hat happens when the food editor at The New York Times Magazine teams up with a renowned food writer? The creation of Food52, winner of the 2012 James Beard Award for Publication of the Year, and a website that has thousands of foodies scrolling and drooling in front of their computer screens. Co-founded by Amanda Hesser and Merrill Stubbs in 2009, the site brings cooking and entertaining to life in a beautiful and comprehensive way. Its dedication to at-home cooks is a thoughtful reminder that the center of our universe revolves around the kitchen, eating, food and everything else that falls in between those words.
M&V: Food52 is warm and inviting; it’s like a grandmother’s kitchen. How have you achieved this personal touch? FOOD52: The Internet can feel very impersonal, and when we launched Food52, we wanted to change this by creating a site where you got to know us and could feel connected to the company. This is surprisingly easy to do. We, and now our entire team, simply participate on the site like any of our community members. Our team page shows everyone who works at Food52. We openly show behind the scenes, so our readers can see not only where we work but how. M&V: What’s special about a home cook? FOOD52: Home cooks often work in a resource and time constrained environment, which means they need to be at once creative and efficient. When someone thrives under these constraints, that’s when you get excellent home cooking. Who are the creators of the recipes and lucky taste testers? FOOD52: All of the featured recipes on the site are vetted and photographed either by our team or by trusted contributors. A few come from us, but 98 percent of our recipes come from community members. When a recipe gets featured it involves multiple rounds of testing, by both trusted community members and our own professional recipe testers and editors. We photograph featured recipes every Tuesday, when we have a full day photo shoot dedicated solely to content. M&V: What are the most common and bizarre questions received through the Food52 hotline? FOOD52: Can you tell me how to make this recipe gluten free? Can you tell me the nutritional information/Weight Watchers points of this recipe? We once got a question about how to make meat pies, which in itself wasn’t that bizarre. However, the asker wanted to make them “accurate for 14th century England,” using hogget, which is year-old sheep’s meat. We were stumped, but not surprisingly, our community rose to the challenge. M&V: What advice would you give to working women who want to cook but don’t have the time or energy? FOOD52: Funny you should ask! We’re writing a cookbook, which will come out in 2016, about this very topic. Even though we’re experienced cooks, running a startup is extremely time consuming. We found that we both have strategies and recipes to share for feeding our families and getting through the weekdays when we don’t have time to cook..
LATEST AND GREATEST KITCHEN PRODUCTS Stubbs: I love my new collapsible salad spinner—great for cramped New York kitchens—as well as these beautiful prosecco glasses from our own shop, which I’d been coveting for a while.
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Hesser: I use this vegetable brush all the time. I keep it by my sink, so I have it at the ready to scrub potatoes, carrots, radishes and the like. The ring on top slips over your index finger and makes is easy to hold onto. And I love these small rectangular plates from our shop. They’re the perfect size for snacks and dessert..
INFORM
The Food52 test kitchen in New York City
Foodies are always in the know. When we asked Stubbs where she would go if she could travel anywhere for one day for the food, she walked us through a step-bystep food adventure through the streets of Rome.
“I’d spend the day in Rome. In the morning, I’d head to Tazza d’Oro, which means ‘cup of gold,’ near the Pantheon for un caffé—what we think of as espresso, but to Italians it’s just “coffee,” since they don’t serve American-style coffee—and a croissant. Then I’d veer south to the Testaccio covered market. This is where the locals go, and it’s so much better than the market at Campo dei Fiori, which is very touristy. Sergio Esposito is a retired butcher and serves the best sandwiches, along with other dishes, in the market at Mordi e Vai. For lunch I’d get the polpette fritte (fried beef patties) and the panino all’allesso alla picchiapò, which is his signature sandwich made with slow-cooked shredded beef in tomato sauce. I’d wash these down with a glass of wine from the nearby stand Da Artenio, which focuses on biodynamic wines.
Clockwise, left to right: gelato options at Giolitti; a vintage photo of the market Volpetti; a pasta dish from Salumeria Roscioli; Tazza d’Oro’s caffé; a sandwich from Mordi e Vai. Far left: Trevi Fountain
After the market, I’d head to nearby Volpetti for some food shopping and browsing, and then I’d walk north along the [Tiber] River, back into the center of town near the Trevi Fountain, to Giolitti, for the city’s best gelato. Yes, it’s mobbed pretty much all the time, but the line moves quickly and it’s worth it. I’d order a cone with nocciola (hazelnut) and cioccolato. I’d walk off the gelato by window-shopping for a couple of hours before stopping for dinner at Salumeria Roscioli near the Campo dei Fiori. Everything there is delicious, especially their cured meats and pastas, and it has a great vibe. The bucatini all’amatriciana, a Roman specialty, is a must.”
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Master CLASS CARAMELIZED BUTTERNUT SQUASH WITH A SAGE HAZELNUT PESTO Serves 4 (a Stubbs favorite)
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Sage, Hazelnut, Ricotta Salata Pesto
Butternut Squash
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Food photos by James Ransom; opposite spread: portrait and prosecco glass photo by James Ransom; small plates and interior kitchen photos by Mark Weinberg
ROASTED CARROT SOUP Serves 4 (a Hesser favorite)
6 to 8 large carrots (about 1¾ pounds) ¼ cup olive oil Salt 6 cups vegetable stock (good quality, not too high in sodium) 1 piece ginger, an inch long, peeled 1 sprig thyme, plus more for garnish ½ large sweet onion, chopped 2 large garlic cloves, chopped Freshly ground black pepper
•
Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.
¼ cup sage, chopped 4-5 tablespoons olive oil 1 clove garlic, smashed ⅓ cup hazelnuts, toasted ¼ cup + 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble Salt
• • • •
2 butternut squashes (about 3.5 lbs total when unpeeled) 2 tablespoons olive oil 1 teaspoon sugar 1 teaspoon salt ¼-½ teaspoon cayenne, depending on taste
Preheat the oven to 500 degrees and place a rack in the lowest slot in the oven. Line a baking sheet with parchment. Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1-inch wedges and place in a bowl. Toss squash with olive oil, sugar, salt and cayenne. Place in a single layer on baking sheet. Roast for 10 to 15 minutes until caramelized. Flip over and bake another 10 to 15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move pieces around during baking. While the squash is roasting, make the pesto: Warm 3 tablespoons olive oil, sage and garlic in a small pan over very low heat, just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. Place the toasted hazelnuts in a mini food processor along with the garlic clove, process until a fine crumble and add to the bowl (alternatively, you can do it by hand with a mortar and pestle). Add the cheese to the bowl, along with 1 to 2 tablespoons more olive oil, and stir until combined. Salt to taste. This is not a traditional pesto—more nutty than herby and not so much oil. Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.
DON'T BE AFRAID OF... HESSER’S PICKS
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STUBBS’ PICKS
Anchovies have a reputation for being unpleasantly pungent, but they are such a handy component in dressings and sauces. When used in the right quantity, they lend a sense of richness without overpowering.
Black pepper is underappreciated and often seen as salt’s less important sidekick, but it gives personality to dishes, e.g., cacio e pepe, a simple pasta made with sheep’s milk cheese and black pepper and not much else.
Great quality prunes are plump, soft and beautifully flavored. I love them in cakes and with braised pork.
Sunflower seed butter is something I’ve been having a lot lately. It’s similar to peanut butter, but even silkier, with a more nuanced nuttiness.
M&V O C T O B E R / N O V E M B E R 2 0 1 5
Pig’s ears should be on everyone’s list to try at least once. They’re so full of flavor, and if they’re done right the crunch is unbeatable.
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Residence 45K is the pièce de résistance of Trump Tower at 721 Fifth Avenue. Perched high above Central Park, the home has undergone an extensive gut renovation by NY developer, Delshah Capital, to bring you the masterpiece it is today. Meticulously crafted by award winning fashion and interior design stars Bita and Rouzita Vahhabaghai of ITA Collection, this chic and generously sized 2 bedroom, 2.5 bathroom is as inviting as it is grand. The kitchen is stunning with white quartzite countertops and an Athens wood grain marble backsplash that perfectly compliments the stainless steel Wolf Range, Subzero fridge and double stainless sink. Pickled Herringbone wood floors throughout add warmth and sophistication and lead you to one truly priceless feature in this home: the perfectly framed, breathtaking view of Central Park from the oversized living room windows. The living room is not a place you will want to leave with the custom media unit featuring an eco-friendly clean burning linear fireplace and snow white marble counters, but if you can pull yourself away, you will find that bedrooms are just as inviting. The master bedroom has several very large closets that have all been outfitted with custom millwork interiors. A large 5 fixture en-suite master bathroom has double sinks and is bathed in wood grain marble stone. The shower has so many jets and fixtures you will never want to get out! The second bedroom is equally generous in size with a private en-suite bathroom, extensive closets, and of course, both bedrooms have the oh so desirable views. Trump Tower, located on 5th Ave and 56th Street, is in one of Manhattan’s most exclusive full service buildings. The Plaza Hotel, Bergdorf Goodman, Tiffany’s and Louis Vuitton are all within a two block radius of this prestigious address. As a resident of the Trump Tower, you will have access to a full staff including 24-hour valet, concierge, doorman and maid service. There is a fully equipped gym on the 24th floor overlooking central park, a landscaped garden and courtyard, and upscale onsite lounge and dining with the Trump Bar and Trump Grill. For more information on this opportunity, email SerhantTeam@nestseekers.com or call us at 646.443.3739.
Business UNUSUAL
Buzzworthy With honeybee populations on the decline, businesses are thinking outside the hive for ways to help the poster child of pollination. By Styliana Resvanis
Roots of Beekeeping From ancient rock art depictions to folklore references, beekeeping has an extensive history. When it comes to the U.S., honeybees likely crossed the pond with colonists in the 17th century. American beekeeping gained a contemporary edge in the mid-1800s when Rev. Lorenzo Langstroth, the “father of modern beekeeping,” patented a hive with a moveable frame. Nowadays, managed hives aren’t confined to farms; apiaries flourish everywhere from airports to city rooftops.
The Not-So-Secret Plight of Honeybees
Sticky Situation Next time you snack on an apple or a handful of almonds, thank honeybees. Through pollination, these buzzing beauties contribute about $15 billion annually in added crop value, or roughly one in three mouthfuls of food, according to the USDA. Honeybee pollination aids in the production of about 90 crops, according to the Food and Drug Administration. “If we want to continue to eat fruits and vegetables grown in the U.S., we need to have a viable, healthy bee supply,” says vanEngelsdorp. To help take the sting out of honeybee losses, the White House released a national strategy that aims to increase research efforts, evaluate pesticide use and restore or enhance 7 million acres of land for honeybees and their fellow pollinators. “It’s really exciting that we’re seeing a real attempt to protect the biodiversity in this country,” vanEngelsdorp says. “We don’t often think of biodiversity as a national treasure, and it really is.”
For decades, honeybees have faced a swarm of adversaries, including pesticides, parasitic mites and lack of nutrition. In 2006, an invisible enemy emerged: Colony Collapse Disorder, a phenomenon in which adult honeybees vanish from hives without explanation, leaving behind a live queen and immature bees. Though signs of this disorder have seemed to fade, the honeybee’s struggle isn’t over. “Instead of the sudden collapse, we’re seeing more colonies dwindle,” says Dennis vanEngelsdorp, an assistant professor in the University of Maryland’s department of entomology and director of Bee Informed Partnership, which conducts research on honeybee colony losses. The number of managed honeybee colonies has dropped from about 5.7 million in the 1940s to about 2.5 million today, according to the U.S. Department of Agriculture (USDA). The loss of managed colonies is typically associated with winter, but for the first time this year, summer losses were higher than winter losses. The total loss of managed honeybee colonies for 2014-2015 was about 42 percent, according to preliminary results from the latest Bee Informed Partnership survey. For such a complex issue, vanEngelsdorp says, there’s no simple solution. “We have to … think of this like a cancer. It’s going to take a lot of different approaches to solve this problem,” he says.
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Ballard Bee Company Corky Luster can wax poetic about his work; after all, he says he has the world’s best job. As owner of Ballard Bee Company, he’s equal parts beekeeper, educator and salesman. While the Seattle-based business offers beekeeping classes and sells beekeeping supplies, the company’s heart is its hosting program, tailored for homeowners and restaurateurs who crave the benefits of honeybees minus the hassle of managing hives. For $110 a month, Luster installs two to four hives per backyard or restaurant rooftop and maintains them. In exchange, clients watch honeybees work and help with pollination in their neighborhoods. To sweeten the deal, they also receive two 12-ounce jars of honey per month. Through his urban pollination company, Luster oversees about 130 hives and can harvest as much as 3,000 pounds of honey in a good farming year. “It’s kind of a world of its own. You get drawn in, and you can almost disappear inside the hive with your mind.”
Flow Hive Honey lovers are concerned and doing their share. Flow™, a revolutionary new beehive system that harvests honey, is the result of one of the most successful crowdfunding campaigns on the website Indiegogo. With an original goal of raising $70,000, Australian father and son beekeepers Stuart and Cedar Anderson had raised a total of $12.4 million as of M&V’s print deadline. Flow features a frame with partly formed honeycomb cells that allow the bees to go in and cover the cells with wax and honey. When the combs are full, the beekeeper turns a lever, which relieves the nectar into a channel. Although the crowdfunding campaign officially concluded on April 19, the Andersons were invited by Indiegogo to take part in the site’s InDemand online ordering program. A complete full flow hive, which includes the base, the box with frames and more, costs $670.
BeeSweet Lemonade When life gives you bee stings, turn that pain into profit—that’s what Austin, Texas, native Mikaila Ulmer did. At age 4, she received two bee stings in one week. But when she began learning about bees, she grew less frightened and more fascinated. Seeking a project for a children’s business fair and local lemonade day event, she added honey to her grandmother’s flaxseed lemonade recipe. Soon, her local lemonade stand morphed into a full-fledged bottled beverage business. Today, BeeSweet Lemonade is carried at select Whole Foods Market stores and aims to expand nationally. Ulmer, now 11, donates a portion of her profits to organizations working to help honeybees and hosts workshops on the significance of her favorite insects and how to save them. The fruits of her labor include landing a deal on Shark Tank and breaking bread with FLOTUS at the 2015 Kids’ “State Dinner” at the White House. “I love to learn even more about bees every day,” Ulmer says. “I kind of feel connected to them. I feel like they know how I’m trying to save them.”
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In the Life of
MICHELLE BEADLE Te l e v i s i o n h o s t f o r SportsNation on ESPN
Living situation: Los Angeles Words to Live by: Katharine Hepburn’s “If you obey all the rules, you miss all the fun.” Nicknames: Warning. None of these nicknames are creative: Beadle, Beads, Meesh; that last one’s lame. Sports Advice from a Legend: “Drink coffee through a straw,” a lesson taught to me by Marv Albert during my time with the (then) New Jersey Nets. 5 Adjectives to Describe Yourself: Introverted, hungry, judgmental, curious, alive Favorite Creative People: Key and Peele, Amy Schumer, whoever produces stage shows for U2, the first person to incorporate foam into a meal and the inventor of Oreo Thins. Reads: I have a horrible habit of reading a few books at once and then mashing them all together in my brain for what can sometimes be an interesting story. Currently on my iPad I have The Stranger She Loved, a murder mystery, which I will never stop loving. I just bought a house, so there are also numerous magazines I’m perusing for ideas: HGTV, Architectural Digest and Dwell. Four-Legged Friends: I just joined the fine people of Best Friends Animal Society. The easiest way to get me to do anything is tell me it’s for the pups. If I can’t personally help the little monkeys, then I will always try and do the next best thing. Twitter Love: I’m a big fan of the various parody accounts in the worlds of sports and entertainment. My favorite Twitter account in the last year would be Los Feliz Daycare. I’ve lived in Los Feliz, [an affluent LA neighborhood]. I’ve been exposed to the hipster culture. This account is written by a genius who has the ability to encompass every silly food trend and politically correct sentiment, attach those to a ridiculous child-rearing fad and deliver tweets that are satirical and humorous. Guilty Pleasure: Bad television. I hate the very idea of women being identified as spouses to another human being, rather than free standing intelligent members of the community, but those Housewives shows will be the death of me. I can’t help myself. I also enjoy terrible Lindsay Lohan movies and anything on Lifetime.
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M&V: What are the perks and disadvantages of your job? BEADLE: The perks of being a commentator are freedom and opinions. The entire job is centered around reaction and opinions on everything from a ridiculous outfit worn by Dwyane Wade to the more serious and often controversial sides of sports. The disadvantages are the same. With those opinions come disagreement, potential backlash and sometimes just venomous responses, all of which are just part of the gig. M&V: On average, how much homework do you have to do to prep for SportsNation? BEADLE: Honestly, SportsNation is the kind of the show where just being a fan with a curious nature works. In a normal day, I continue to read the happenings of the day, whether it be world, pop culture or sports. Once I’m in the office, my producers go over each of the segments while I’m in hair and makeup. Usually that involves a description of whatever fun they’ve concocted for the day. I’ve known most of this group for so long that it’s a smooth communication process. M&V: What is one aspect of your job that you think would surprise people? BEADLE: That I’m not a reporter and that being ‘unbiased’ isn’t a part of what I do. At least once a day I get some ‘advice’ from a stranger to keep my opinions to myself. I used to concern myself with explaining why their argument was flawed, but sometimes you just have to let it go. M&V: You’re vocal about domestic violence in sports and you’ve been reprimanded for it, yet you continue to address the topic. Why? BEADLE: Part of covering sports sometimes takes a turn into a more serious realm, and lately, domestic violence has been front and center. Being vocal is all I have. I can be goofy and show silly videos, and that’s fine. But when the time comes, it’s important to speak up, and to bring awareness when I can. Change may come slowly, but there won’t be any without people staying focused.
Photo by ESPN; opposite page: portrait by Blake Little
M&V: Recently, we’ve seen the addition of women to the NBA and NFL. Is this a growing trend? BEADLE: It will be interesting to see where the path of women in male professional sports is headed. Trends scare me because we all know they come and go once the novelty wears off. But the hiring of Becky Hammon [assistant coach for the San Antonio Spurs] and Jen Welter [assistant coaching intern for the Arizona Cardinals] is a strong argument for the inclusion of more women moving forward. Strong, capable women are necessary in changing the status quo in the future. Someday gender won’t require special coverage.
Beadle on the set of SportsNation with co-hosts Max Kellerman (middle) and Marcellus Wiley
Comfort comes in
many colors
539 CLEMATIS STREET WEST PALM BEACH, FL 33401
Toll Free 1-888-972-WALK Phone 561-594-1843
STORE HOURS MON-WED 11 a.m. - 8 p.m. THURS-SAT 11 a.m. - 9 p.m.
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Experience dry aged steaks, fresh seafood, and professional service in an atmosphere of relaxed elegance at The Capital Grille. Enjoy an award-winning collection of wines, comprised of over 350 selections, from around the world and expertly prepared steaks that are custom-aged for 18 to 24 days under the care of our in-house butcher. ➤ 6000 Glades Road Boca Raton, FL 33431 • 561-630-4994 • thecapitalgrille.com
The Leopard Lounge & Restaurant, a Palm Beach institution, is the epitome of sleek sophistication from its jet-black lacquered walls to the leopard skin patterned carpet. The menu features a mix of classic American, English, oriental and international dishes prepared by Executive Chef Gerard Coughlin. Guests can enjoy alfresco dining on the courtyard patio or by the pool. ➤ 363 Cocoanut Row • Palm Beach, FL 33480 • 561-659-5800 • chesterfieldpb.com
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Restaurateur David Tornek and Chef/Co-Owner Sean Brasel’s latest location of their award-winning steakhouse blends South Beach flair and Palm Beach sophistication. Meat Market Palm Beach offers the same winning elements that made the South Beach flagship a success: a bustling bar scene with cocktails and standout culinary creations featuring prime meats and fresh local seafood. ➤191 Bradley Place Palm Beach, FL 33480 • 561-354-9800 • meatmarket.net
With a passionate motto of “Love Thy Craft,” Hudson at Waterway East presents an seafood-centric menu and must-visit waterfront dining destination overlooking the Intracoastal Waterway. Indulge in the only sunset water view bar in Delray Beach featuring a covered patio dining deck and a menu crafted by season 9 winner of FOX’s Hell’s Kitchen Executive Chef Paul Niedermann. ➤900 E. Atlantic Ave Delray Beach, FL 33483 • 561-303-1343 • hudsondelray.com
NURTURE “Follow your passion. Stay true to yourself. Never follow someone else’s path unless you’re in the woods and you’re lost and you see a path. Then by all means you should follow that.”
Ellen DeGeneres
Project ME
CARVE OUT TIME FOR YOURSELF. M&V’s ROUNDUP of IDEAS & PRODUCTS for SELF-CARE. By Jodi Belden
Nu Evolution Natural and organic aren’t adjectives that often are paired with high fashion, but this new cosmetics line is changing that, one fashion show at a time. As of August 2014 Nu Evolution was the first and only natural and organic beauty sponsor for New York Fashion Week, and continues to grow a presence season after season. They focus on beautiful packaging and product functionality, a place where some organics fall short. Nu Evolution is made in the U.S.A., not tested on animals and contains no parabens, sulfates, formaldehyde, artificial dyes or fragrances. None of the strict formulation guidelines take away from the selection, color and quality of the products. They manage to stand out in an industry where looks are everything. nuevolutioncosmetics.com
crazy Kris Carr If you have noticed a variety of new juice bars popping up around your neighborhood, you can thank Kris Carr, this generation’s juicing queen. After being diagnosed in 2003 with a rare and incurable form of stage 4 cancer, Carr took charge of her health through the one thing she could control—her diet. Spending years learning everything she could about nutrition, vitamins and food, her aggressive approach is the reason she is here today, thriving with cancer 12 years later. Carr believes you can help yourself with a balanced program (she adores her oncologist as well as her holistic practitioner) and the right mind set, living every day to the fullest. She has written five books—the latest, Crazy Sexy Juice, is out Oct. 20—and made one award-winning film documenting her journey. This girl is the inspirational kick in the butt you need whether or not you are battling a serious illness. kriscarr.com
sexy
100+ simple juice, smoothie & nut milk recipes to super-charge your health plus an energizing 3-day cleanse
New York Times best-selling author
Kris Carr 58
M&V O C T O B E R / N O V E M B E R 2 0 1 5
NURTURE
Organic skincare brands are popping up everywhere lately, but how do you know if the organic label is legit or just a chemical-filled product with good advertising? These brands are the real deal.
Vega Jewelry Everybody wants exclusive jewelry nowadays and made-to-order pieces are the ultimate luxury. Vega Jewelry’s handcrafted pieces take the customization process one step further by incorporating something very personal…your energy. You can have a one-of-a-kind amulet programmed with your desires and dreams or even do it yourself with some guidance. The preciousness of the stones and their powers are exhaustive, but owner Victoria Kray is passionate and helpful. Her Instagram @VegaJewelry is like a mini course in astrology. Our favorites are the necklaces and the mysterious-sounding aura cleanser that will “wash away all your bad juju.” Don’t be put off by the cosmic vibe; necklaces that look and feel good are a win-win in any circle. vegajewelry.com
Om Aroma & Co.’s skincare products are produced without any parabens, formaldehyde, synthetic dyes/fragrances or chemical fillers. The Champagne Grapeseed Organic Facial Cleanser is a triple-action favorite and has won a Best of Beauty award. Based in New York’s Catskill Mountains, the company hires women who are re-entering the workforce after staying home to take care of their children. All products are sold at sister store Savor Spa, in NYC’s West Village, where all customers can also enjoy holistic services like facials, massages and Reiki. omaroma.com
Affirmats For many people, their yoga practice is the one chance they have to let go of the day, turn off internal chatter and just be in their bodies. But have you ever found yourself on the mat with to-do lists and life’s latest dramas on your mind? Would a gentle reminder help quiet your mind? This was the idea behind Affirmats, a company that prints classic and custom affirmations on yoga mats. Choose from statements like, “I am enough,” “You are awesome” and “I am strong” or order a mat with your own verse to help keep you in the present and focus your intention. The mats are eco-friendly, printed or embroidered, and come in extra long. Next time you find yourself in a downward spiral in downward facing dog, just open your eyes and see that love is everywhere. affirmats.com
Pure Glam is a natural hair and skin care line that uses certified organic ingredients and sustainable sourced essential oils. All products are vegan and cruelty free, and the company prides itself on being an authentic green brand (not just a bandwagoner). Every item is safe and worry-free. The Dry Shampoo and Waves Sea Spray are standouts with awards to prove it. On the skincare side, the Muscle Relief Body Massage Oil is great enough for the times when you can’t make it to the spa. organicbeautynow.com FOLLOW US @MANDVMAG TO WIN PURE GLAM PRODUCTS
Project ME
Herbal Remedies Now that the cannabis chatter has simmered down, there’s a chance for more humble herbs to shine. Aesthetician and holistic skincare guru Tammy Fender, whose eponymous spa is located in West Palm Beach, Florida, is known for her 100-percent botanical formulas made from food-grade ingredients. “Not only can you bring in the energy and spirituality of the plants through topical use but also through culinary and medicinal uses,” explains Fender. “They are incredibly therapeutic for the body and skin.” Use these herbs in hot teas and dishes to absorb their beneficial properties in the most efficient manner. tammyfender.com
Rosemary has the highest nutrient content of all herbs. It stimulates circulation, harmonizes mood swings and oxygenates skin cells, which in turn helps speed up healing from burns and cuts. It also relieves fatigue.
Thyme guards against colds and is effective against respiratory issues. On an emotional level, thyme calms the nervous system and helps relieve anxiety and insomnia. For skin, it detoxifies and purifies.
Lemongrass is an anti-inflammatory, aids in digestion, calms nervous disorders and helps speed up the healing of bruises and sprains. It benefits those suffering from varicose veins and tightens connective tissue.
Rose, with its wide array of anti-oxidants, is a powerful cell rejuvenator. It’s also known to help people get centered emotionally and has toning and hydrating effects.
Alfalfa is recognized as the father of all plants with its high concentration of vitamins and minerals (vitamin E, vitamin C, vitamin K, calcium, magnesium, potassium, iron and the list goes on), and it eases morning sickness and indigestion.
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PHOTO BY: @ANDREWBLOOD MODEL: @NIKKIIBEAR
Gatherings
An Autumnal FEAST By Lola Th茅lin Photography by Ram贸n Casares
NURTURE
With the help of the legendary Christofle, M&V threw a rustic dinner amid the bucolic charm of Wellington, Florida.
A
s an afternoon rain shower passed through, guests began to arrive at a 20-stall luxe horse stable that would delight even the most pampered of thoroughbreds—as well as their humans—for a somewhat unconventional gathering. To celebrate Christofle’s Art of the Table, a dining experience that merges entertainment with education, M&V hosted an intimate dinner party. Twelve guests were treated to a Champagne reception, a four-course harvest meal created by Chef Armando Yagües and an edifying presentation about dinner etiquette by Christofle brand ambassador Justin Trabert. The charm-filled barn, designed and built by Bedford Park International, houses a gourmet chef ’s kitchen, making the evening a seamless one. And the relaxed rustic chic atmosphere—high vaulted ceilings with dark wood beams and industrial iron chandeliers—encouraged a little bit of shenanigans among friends and family. M A N D V M A G . C O M M&V
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Gatherings
Christofle chose elegant accents for an eclectic but refined effect. The two-toned crystal Champagne flutes, water goblets and wineglasses in the Kawali pattern brought subtle bursts of violet and amber to the table. The Jardin D’Eden place setting with its baroque etching, the Madison 6 tableware’s silver comb design and Elementaire silver chargers lent a festive touch. A sterling silver English horse centerpiece, Cheval Anglais, designed by Allison Hawkes, anchored the table and was flanked by gleaming Albi candelabras.
Guests sat at a robust teak table with white-slipcovered chairs, both by Idlewild Furnishings. A nearby table with an exotic backdrop housed additional silver serving platters and black crystal Kawali Champagne flutes, all by Christofle. Both tables were alive with tropical and temperate arrangements created by Faith Murray, of Flowers of Worth Avenue, in Palm Beach, Florida. Creamy hues such as magenta roses, plum and yellow calla lilies, bicolored burgundy and off-white chrysanthemums married beautifully with orange and rust vanda orchid sprays and yellow cymbidium orchids. For textural interest, yellow billy balls, green dusty miller, eucalyptus seeds and rust and jade succulents were added.
Gatherings
Chef Armando Yag端es, of Private Chef Palm Beach, prepared a fourcourse harvest dinner that zeroed in on the ambience of the barn and the fall season. Perfectly seared sea scallops, accompanied by crispy yucca, cauliflower and hearts of palm, followed an acorn squash and lobster soup. The main course was grilled quail, complimented by wild rice, sweet potato and okra. An irresistible chocolate cake with passion fruit sorbet concluded the exquisite feast.
NURTURE
Sea Scallops, Cauliflower Puree, Hearts of Palm with Frisée, Crispy Yucca and Avocado Mash
Serves 4
Hearts of Palms with Frisée
Sea Scallops
• • • • • • • •
• • • • • • • •
8 U/10 sea scallops 2 tablespoons olive oil Sea salt and freshly ground pepper 2 tablespoons farm butter 1 tablespoon fresh ginger, crushed 1 shallot, sliced 1 sprig thyme 1 tablespoon fresh lemon juice
Prepare cauliflower puree, hearts of palm and avocado mash that will accompany the scallops. Set aside until ready to plate scallops. Prepare yucca last so that it can be served immediately with scallops. Heat a large sauté pan to medium high heat. Season both sides of scallops with salt and pepper. Add olive oil to heated pan. When oil is heated through, gently place each scallop in the pan, allowing some distance between them. Sear the scallops on one side only until a golden color starts to form.
1 teaspoon fresh ginger, finely grated 1 teaspoon French mustard 2 tablespoons fresh lemon juice ¼ cup grapeseed oil Sea salt and pepper 1 pound fresh hearts of palm, shaved raw into a bowl (a Mandolin is recommended) 1 bunch frisée, torn into small pieces (use white hearts only)
Place first four ingredients into blender and emulsify to make a lemon vinaigrette. Lightly toss hearts of palm and frisée with vinaigrette and set aside. Avocado Mash • • • • •
2 ripe avocados 1 tablespoon lemon juice 1 teaspoon fresh basil, minced 1 teaspoon ginger, grated Sea salt and pepper
Add butter, ginger, shallots and thyme. Baste the scallops and cook for another minute or two, adding fresh lemon juice. Immediately plate the scallops with accompaniments and serve.
Mash all ingredients together with a fork, keeping avocado chunky. Cover with plastic wrap and set aside.
Cauliflower Puree
•
• • • • •
• • •
1 tablespoon coconut butter ½ head of organic cauliflower, cut into small pieces ¼ cup sliced leeks 1 bay leaf Sea salt and white pepper
Place ingredients in a low-medium pot, cover and braise until tender. Discard bay leaf and season with salt and pepper to taste. Place in blender and puree until very smooth. Let cool in a rectangular glass dish and set aside. Warm up just before plating your scallops.
Crispy Yucca 1 medium yucca, peeled, cut in half lengthwise and cut into 1-inch pieces on the bias 2 quarts of water, salted 1 quart of grapeseed oil Sea salt and freshly ground pepper
Place cut yucca and salted cold water in a pot over medium heat. Cook until yucca is tender but not falling apart. Cool down completely. This can be made one day in advance. Add 1 quart of grapeseed oil to a deep pot. Bring the temperature to 350 degrees. Fry the prepared yucca in three different batches until they are all crispy and golden in color. Season with salt and pepper. Serve immediately.
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Gatherings
Acorn Squash and Maine Lobster Bisque with Sorrel and Charred Shiitake Mushrooms Serves 4-6 • • • • • • • • • • •
3 Acorn squash, cut in half with seeds removed 3 tablespoons unsalted butter, cut into 6 equal pieces 2 tablespoons fresh thyme leaves Sea salt and freshly ground pepper 1 medium carrot, finely diced 1 onion, finely diced 1 shallot, finely diced 1 medium leek, finely diced using tender white and pale green parts 1 clove garlic, finely minced 4 quarts organic chicken stock* 3 cups lobster stock*
• • • • • •
3 tablespoons olive oil ½ cup fresh basil leaves, chopped 2 tablespoons crème fraîche ½ pound fresh lobster meat, bite-sized pieces* (purchase same day from fish market) Fresh baby sorrel leaves for garnish Grilled shiitake mushrooms for garnish
Place squash halves cut side up on a sheet tray or roasting pan. Place one piece of butter in the hollow of each squash half. Season squash with thyme, salt and pepper. Roast in a pre-heated oven at 350 degrees until golden brown. Cool squash until it is easy enough to handle. Scrape flesh from skin with a spoon
Moscow Mule Cocktail • • •
Half of a lime 2 oz. vodka 4 to 6 oz. cold ginger beer
Squeeze lime directly into a copper Moscow Mule mug or a Collins glass. Add a few ice cubes. Pour in the vodka and fill with cold ginger beer. Drop in a lime wedge for garnish.
and set aside. Discard skins. Heat olive oil in a large Dutch oven over medium heat. Add carrots, onion, shallots, leeks and garlic and sauté until light brown and caramelized. Add squash and chicken stock. Simmer until vegetables are tender. Add lobster stock and simmer for 5 more minutes. Turn off the heat and add basil. Puree your soup in a blender, incorporating the crème fraîche at the end. Season with salt and freshly ground pepper. Garnish with poached lobster,* sorrel and shiitake mushrooms. Serve immediately. *Chef Yagües prepared his own chicken stock, lobster stock and poached lobster for this recipe. Feeling adventurous? Visit MandVmag.com for the complete recipes.
The fête guestbook included Ginny Gerard, executive vice president of Christofle, and Sandra Palmer, manager of Christofle Palm Beach. Also in attendance were the property visionaries and builders Darren Marotta of Bedford Park Inter-national and business partner and polo player Nic Roldan, as well as Roldan’s parents Dee and Raul Roldan and friends Ngaere Durling, Tara Lordy, Sarah Scheffer, Ali Solimine and Carol Sollak.
Palm Beach - Martha’s Vineyard - New York - Pittsburgh 561.932.0631 • INFO@GWIFL.COM W W W. G I LWA L S H . C O M
On the CoucH
Ask Dr. Ramani Q
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My aunt recently passed away. The obituary mentioned my father and his children, but my mother was left out making it look like my parents are divorced. Clarifying the typo is difficult as they live overseas. I think my father should have said something to his family about the omission, or was it appropriate to ignore the obit? Can we bring it up now?
It’s your aunt’s obituary, not a tribute to your family. At times of grief, tunnel vision can prevail, emotions are charged and oversights easily happen. These kinds of situations are the ones that can unnecessarily bring a family to its knees. I am assuming that your mother has maintained a good relationship with your aunt’s family. Even if this was intended as a dig, letting it go is still the best course of action. It is also quite possible that your aunt’s family would be mortified by the oversight, and then you are adding one more burden to them at a challenging time. Your parents are not divorced—the family knows it—and the readers of the obituary are more concerned with your aunt’s death than your parents’ marital status. Also, be mindful that obituaries often are based on responses to a form provided by the newspaper or religious institution that is writing the obituary. The content of the form could have led to this oversight (e.g., no spaces for in-law’s names). This is one of those times when you and your parents can behave with grace by sending condolences and not turning this error into more sadness for your family.
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A former colleague asked me for a recommendation but I thought she had a horrible work ethic. How do I say no without insulting her? She’s going to ask, “Why not?” How do I respond? You have to tell her that you do not feel you would be able to offer the strongest letter, and then cushion the no with suggestions of other recommendations. If she probes and asks, “Why not?” don’t lambast her work ethic to her face. Gently suggest that your observation of her does not position you to prepare the most comprehensive recommendation. Try, “I am glad to hear that you are seeking out new positions. I know that there are others out there who know your work better and can offer a more informed assessment.” If she does feel insulted, that’s OK, because one thing you do not want to happen is to (a) face her wrath when she doesn’t get the job because of your anemic recommendation and (b) paint her with a falsely complimentary letter, which then leaves that particular employer doubting your recommendations in the future.
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A woman brings her cellphone to yoga class. It’s on mute but lights up with notifications. I don’t think she needs her phone near her for job reasons. Should I try to speak to her myself, or be a tattletale and let the studio handle the situation? Bad gym etiquette is the worst. It’s where we go to de-stress, and now someone is disrupting your peace because she wants to see her notifications. A woman who brings her cellphone to yoga is narcissistic, or at least feels entitled enough to penetrate that mindful space with such an interruption and with little regard for others. If the studio has a clear no cellphone policy, then go ahead and be a tattletale—for adults, I prefer to call this “advocacy”—and let the studio manage it. You are paying for that yoga class, and that policy is meant to ensure that everyone has the opportunity to engage in a distraction-free yoga space with precisely those kinds of interruptions eliminated. Because it is quite possible that she feels entitled or lacks insight, it may not be good for your chakras to get into a cellular smackdown with her. Speak to management before your next class, which will allow them to see the situation firsthand, and let karma take its course. Om shanti shanti shanti.
I’m a groomsman in a destination wedding. My father and girlfriend, who haven’t met, will both be there. My girlfriend now wants to cancel because she doesn’t want to get stuck with my dad all weekend while I do ‘groomsman stuff.’ I think she’s being selfish. Is it wrong of me to pressure her to attend? I see a larger picture here. You’ve received an interesting piece of data about your girlfriend that you may want to mull over. If she can’t step outside of herself long enough to honor the groom and your father, and make small talk with people who matter to you, is she really going to be up for the compromise required in an adult relationship? You can certainly pressure her, but then you will not only be managing the responsibilities and joys of being an attendant at the wedding, but you may also be managing a petulant girlfriend. You can consider appeasing her by making arrangements for her to do fun activities during the trip while you multitask groomsman duties. Chances are you’ll also take on the financial responsibilities for this trip. Now back to the bigger situation. Keep in mind, if you condone her throwing tantrums to get herself out of things that she doesn’t like (even big ticket events), then that pattern will be sustained over time. A healthy relationship is about mutuality and reciprocity, which means compromise. Clearly communicate to her that it is meaningful to you that she attend, attempt to find a middle ground, and if she still doesn’t hear that, then I would say go stag. I am never a fan of forcing anyone in a relationship to do anything, but I am a very big fan of reflecting on what your girlfriend’s choices say about her, especially after you have communicated how you feel, and whether your relationship is strong and healthy enough to last.
Dr. Ramani Durvasula is a licensed clinical psychologist in private practice in Santa Monica, California, and professor of psychology at California State University, Los Angeles, where she was named outstanding professor in 2012. She is the author of You Are WHY You Eat: Change Your Food Attitude, Change Your Life.
Submit your questions to editorial@magazinemv.com. M A N D V M A G . C O M M&V
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Growing pains
THE GOOD LIFE SHOULD HAVE SOME DEGREE OF DISCOMFORT By Shani Gilchrist
O
ver the last couple of generations, Americans have been taught to expect the best for themselves, thanks to several movements centered around self-care and self-confidence. The result is that more people leave college with fast-track expectations than there are lanes to accommodate the speed. My generation of workers managed to adjust their expectations, realizing there isn’t an easy route, but remained hungry for the success we thought would come more easily. When I look around at my friends and family who are in their late 30s and early 40s, I see many who get a thrill from their work—even finding it a respite, at times, from some of the more grueling phases of parenthood. A lot of us are also realizing early midlife crises as we close in upon the vaguely outlined brass rings of success we’ve been working toward. My husband and I recently became aware that, leading us to make a drastic move. We live a good life. I’m aware of this, so I don’t like to complain. When I do, my inner critic’s eyes practically roll right out of her head. Aaron and I have spent 14 years building a full, fun and productive life. We’ve been raising our two sons in a lovely “in-town” house that has the kind of magic that draws people in for dinner and won’t let them leave until they’ve had one or two late-night cups of coffee on the porch or by the fire. Most of my 8-year-old son’s playmates are the children of people we’ve known since we were children. We work in professional fields we care about and are attached to the people and issues that come along with today’s professional immersion. We became adults in a place where the low cost of living allows us to travel easily for work and play. The setup we’ve worked to earn has been pretty ideal. Until it wasn’t… We started to become inexplicably agitated and restless about a year ago, when the minutiae of our daily workings started to cloud our sunny vision. I struggled with knowing what steps were needed to keep up the momentum in my writing career while Aaron had hit a steady stride in his job. We were both battle-weary after rolling off nonprofit boards amid uncomfortable fireworks involving strong personalities. The kids—ages 4 and 8—were going through various and spirited little boy phases that could change from adorable to harrowing and back again in a five-minute span. Within a year we’d gone from living the lives we’d hoped for when leaving college to wanting to shut out some of the fullness that came along with them.
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We were burned out but didn’t feel we’d done enough to warrant it. One night, at the height of summer, we found ourselves speculating over our unease as we cleaned up the kitchen after dinner. We knew something needed to change, and suddenly had an epiphany: What if we moved to Charleston? We weren’t running in a rat race, but our cruising speed meant we weren’t hungry for an overarching goal or prize. We haven’t reached our pinnacles of work and experience, but we were climbing more of a mossy slope than a craggy mountain to get there. Doing so may have made everything seem easier, but how could we teach the kids about the feeling of fulfillment that comes with the surprise of one’s resilience if we weren’t modeling the idea? We didn’t recognize the extent to which we’d gone off track until we were talking with our real estate agent about the situation we wanted for our move to Charleston. “I want to give the boys an experience that will help them adapt to different types of living situations when they go out into the world one day. I want it to be natural for them to move through a metropolitan area or a tiny village,” I’d said while simultaneously dumbfounded at hearing my own words. A week later the tragic massacre occurred at Emanuel AME Church. I was supposed to have driven down the next day for a third round of house hunting. Aaron was at a conference in London, and when I called to tell him he’d just heard about it on BBC Radio. “What are you going to do?” he asked. “I don’t know,” I replied. “It’s weird, but I feel like I should go.” “I feel like you should be down there, too. Go. It’s going to be fine, and this is going to be our home. You should go.” Dylann Roof hadn’t been caught, but I made arrangements to meet two friends at the impromptu memorial service that was being planned at another AME church nearby. A week and a half later we found our house. Our real estate agent dragged us into it after we’d seen it online and decided to pass. Once
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she convinced us to go in, we loved it. And it’s within a block of Mother Emanuel—a fact that would deter many, but for us it felt like a sign that we were finally going to expose our kids to a life that derives beauty from complexity. A life where there’s always reason to seek questions and answers. Charleston is only a two-hour drive from our original home, and it’s not going to resolve our family challenges. We’ve visited a million times for recreation, but now it’s new and unfamiliar. We’ve given up having a backyard and neighbors we’ve known so long that they instinctively know when to show up unannounced. We’ll be walking the kids to school instead of gearing ourselves up for a carpool line. The dog is going to have to learn that we can’t just open the backdoor for him to relieve himself. We can no longer keep everything we’ve ever used for work or school because efficiency is de rigueur in tightly packed, downtown neighborhoods. Our neighbors vary from old Southern names working for a different kind of legacy, to college students, to homeless veterans who linger around Marion Square park. Every day our boys will, on some level, experience diversity in its true form, as it relates to race, class and outlook. This is what Aaron and I wanted for our future when we married in 2001.
An early comfort led us to abandon our path. It’s been too long since we’ve felt a little discomfort. Discomfort is what pushes humans to realize what they’re capable of, and we almost forgot to present that essential lesson to our boys. I wouldn’t suggest uprooting the entire family to many who’ve strayed from the experiential path of creating an enriching family life, but I certainly encourage discomfort—or at least some sense of the unknown. In 2015 there are unknowns within our own households that can be explored by taking actions such as banning television after 5 p.m., sitting down for dinner as a family at a fully dressed table at least once a week, or taking food to the homeless before opening a single present on Christmas morning. Our generation of parents has had their eyes superglued to the prize for so long that we’ve forgotten why we even want it. It’s not the prize we want, but the experience of becoming whole people as we reach for it, and showing our kids a picture of wholeness as they learn from what they see of us.
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The Adventurous PA L AT E CULINARY EXPERT GAIL SIMMONS PROVES THAT FOOD IS THE SECRET TO A HAPPY LIFE. By Lola Thélin Photography by Walling MaGartiy
Victoria Victoria Beckham dress; Schutz Shoes; Rue Gembon earrings; A.V. Max bracelet
Yoana Baraschi dress; Kim McDonald earrings and ring
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lmost 13 years ago a television network called Bravo decided to revamp its programming from performing arts to pop culture. The network had been around since 1980 and introduced some of the country’s first reality programs in 2003. Bravo struck a cord in America’s hearts by producing addictive and quirky reality shows. Then they struck gold with the debut of Top Chef in 2006. Amid the cast of judges was a seemingly unknown, yet unforgettable, brunette. Gail Simmons was making noise in the food industry long before she was a Top Chef judge. Food was her life, her nourishment, her vocation and her inspiration. Eventually, her career would reach a fevered pitch with the Emmy-winning show, but Simmons admits it was never a planned trajectory—naturally since no such show had ever aired—but her entrepreneurial outlook allowed her to apply both creative and predictive logic. She never walked a traditional career line; instead she accepted every opportunity, staying focused on the end goal and furthering her knowledge of everything food, from its culture and history to its benefits and pleasures. It’s easy to understand why the nuances of food are such an integral part of her life; it began at home in Toronto, Canada. Simmons’ mother Renée, who was a food writer for Globe & Mail, Canada’s largest national newspaper, taught her to be curious about food. Renée also hosted a cooking class in the family home for women in the neighborhood. She even hosted a men’s class—almost a laugh in those days, adds Simmons. The classes grew so large that she took over the home economics room of the local junior high school. After graduating from McGill University in Montreal with a focus in anthropology and Spanish, Simmons worked for over a year in Toronto for a magazine and newspaper as an editorial assistant. She tried not to follow her mother’s footsteps, but it’s hard to deny a passion. “I came to New York City not knowing a single person in the food world. I walked into culinary school not knowing what I was going to do, but I knew I was going to love it and I was excited about it. From there, opportunities came. I think I had, to some extent, a level of confidence but not arrogance. I [was] humble in the kitchen and, more importantly, I was humbled by the kitchen,” says Simmons. “I feel very lucky that I was able to keep my eyes open and my mouth shut and let other people teach me.” M A N D V M A G . C O M M&V
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Feature GAIL SIMMONS
“We thought Top Chef was going to be one season. I’d do it for a month and come back to my life, but it just got bigger and bigger.” Lulus skirt and top; Melinda Maria earrings; Tresor Collection ring; A.V. Max bracelet; Lulus shoes
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Feature GAIL SIMMONS
“The fact that I worked on the line for a period of time taught me to speak the language of the kitchen.”
After attending The Peter Kump New York Cooking School (now the Institute of Culinary Education), Simmons got in line, the kitchen line to be exact. She first worked at Le Cirque 2000 and later at Jean-Georges’ Vong, both in New York City. Her school career services director then introduced her to Jeffrey Steingarten, Vogue’s food critic since 1989, for whom she worked for two years. “In retrospect, I would say it was all good experience. There’s no question I could not do what I do now if I hadn’t had those experiences. They were ass kicking for sure, but as they should be,” says Simmons. “The fact that I worked on the line for a period of time taught me to speak the language of the kitchen. It played a major role in allowing me to have a voice with a level of authenticity. It also lets chefs trust me to talk to them.” After a temporary return to Canada due to work visa hassles, Simmons received a phone call from Georgette Farkas, then marketing maven for chef Daniel Boulud, who was ready to hire the young Canadian as a special events manager. Simmons’ presence in the food industry continued to grow, and she eventually hooked up with Food & Wine magazine. In 2004 she switched back from restaurants to food media by accepting the job of marketing manager for Food & Wine. A year in, Simmons began directing the Food & Wine Classic in Aspen, a job she did for five years. In 2005 Bravo and Food & Wine struck a deal with Top Chef, and the magazine sent Simmons to do a screen test. “We thought Top Chef was going to be one season. I’d do it for a month and come back to my life, but it just got bigger and bigger,” Simmons said. Spin-off shows and great opportunities followed, causing Simmons to revisit her role with the magazine. While she handed off the Food & Wine Classic, she kept the rest of her magazine role as brand ambassa-
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dor, which includes representing the magazine on Top Chef. Today she is the director of special projects.
inated cookbook. Stephanie Izard, Kristen Kish and Tiffani Faison have all gone mainstream. The list of successes goes on.
“The biggest compliment I get is when people come up to me in the most surprising places and situations and tell me that because of Top Chef, they eat differently. Their language of food has expanded. Their children cook with them. Their children want
In 12 seasons, three female chefs, or 25 percent, have won. Yet people often ask, ‘Why have so few women chefs won?’ “People are convinced the numbers are skewed, but they aren’t,” Simmons says. “We start every season almost 50/50, which is not indicative of the industry. The industry’s average, I think, is under 20 percent. A fourth of winners have been women, which is higher then the industry average of women who are heads of kitchens.” Perhaps the 13th season, filmed in six California cities and premiering this winter, will see a fourth female winner. When Simmons isn’t traveling for work, she’s home in Brooklyn, where husband Jeremy Abrams and her daughter Dahlia Rae await, although they often accompany her. She says, “[Dahlia] has done some great traveling in the [22] months she’s been alive, and she’s a great eater.”
to be chefs. It’s a compliment; I’ve helped to change the way the public thinks about food. In the long term, it adds up. They are eating better, making better choices for their families, spending more time together.” Let’s not forget the other stars Top Chef has introduced to the public. For instance, Carla Hall is now co-host for ABC’s The Chew and opens a Brooklyn restaurant this fall. Fabio Viviani’s brand includes wines, cookbooks and cookware. Richard Blais has three restaurants and a James Beard Award-nom-
Of course, food isn’t always about decadence. Simmons sits on boards of City Harvest, Hot Bread Kitchen, Common Threads, the Institute of Culinary Education and the Women at NBCU Advisory Board. She is an entrepreneur-in-residence at Babson College, mentoring student entrepreneurs to help develop socially conscious food-related enterprises in strategic marketing and communications. “There is not a single chef or a person working in the industry that doesn’t spend time every day thinking about how lucky we are to do this job. If at the core of what we do is feed people, then our responsibility lies with the great majority of people who don’t have access to food [and making sure they are] respected, reached, encouraged and represented.” Trina Turk jumpsuit; Hamilton ring; Tresor Collection earrings and bracelet
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Feature airport farE
Eat Before You Fly By Jonathan Urbina
PIQUILLO JetBlue’s Terminal 5 at John F. Kennedy International Airport in NYC has made waves for having some of the best eateries in airport history. However, one cave-like restaurant at the popular terminal literally stands out from the rest. Known for being the first tapas restaurant in a U.S. airport, Piquillo gives their guests the perfect Spanish bite.
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y
ou’ve printed your boarding pass and made it through the dreaded TSA line. Now it’s time to eat. Once upon a time, your hunger pangs would have to decide between a prepackaged tuna sandwich and a bag of chips. These days, airports are stocking themselves with the crème de la crème of eateries, and chefs from around the world are making it their business to ensure that every frequent flyer has a flavorful departure.
ROOT DOWN This nationally acclaimed, award-winning restaurant provides guests with a unique variety of seasonal dishes that range from Thai to Colombian, Greek and Mongolian. If that’s not enough to make your mouth water, the restaurant provides vegan and gluten-free options for guests with dietary restrictions. The food shares the stage with the globe-lit ceiling at the Denver International Airport restaurant at Concourse C.
Feature airport fare
ONE FLEW SOUTH For those who prefer a unique upscale dining experience, this is the place for you. Located in Hartsfield-Jackson Atlanta International Airport’s Terminal E, One Flew South’s Executive Chef Duane Nutter gives Asian cuisine a southern twist with dishes like Kentuckyaki Springer Chicken Fried Rice and Miso BBQ Ribeye. Whether you choose to dine in, take out or take a seat at the sushi bar, this restaurant caters to almost every traveler’s culinary desires.
SHOYU Forget the lengthy flight to Japan; the Minneapolis-Saint Paul International Airport is bringing Japan to you at Terminal 1. Under the direction of Chef Koshiki Yonemura Smith, Shoyu’s menu offers a modern Japanese dining experience with a variety of ramen, sushi and dumpling dishes. The noodles and dumpling wrappers are made fresh every day behind a glass structure, allowing fliers to watch the process up close.
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LARK CREEK GRILL Some of the best travel food comes from the grill, which is why so many San Francisco travelers flock to Lark Creek Grill to get their fix. Located at Terminal 2 in the San Francisco International Airport, this restaurant is serving up sustainable seafood and sizzling steaks to satisfy the hunger of every traveler.
BEAUDEVIN A trip Concourse D of Miami International Airport would not be complete without making a stop inside Beaudevin. The wine bar holds itself up to the standards of any wine connoisseur. With a glass of red wine in one hand and Mediterranean small bites in the other, this is the perfect spot to unwind before takeoff.
INK.SACK In 2013 Michael Voltaggio brought his popular West Hollywood hot spot to the heart of L.A.’s traveling hub—LAX at the Tom Bradley International Terminal. Needless to say, those sad airport sandwiches travelers have become accustomed to are far from what this modernist chef is serving. There’s an array of sandwiches that range from traditional Cuban to Vietnamese. Order two, one to eat on the spot and one to go.
BERGHOFF CAFÉ Established by German born immigrant Herman Joseph Berghoff, Berghoff Café is an extension of the popular draft beer company that rose to power as a family enterprise in the late 1800s. Now an iconic Chicago dining company with multiple experiences, it’s no surprise the latest venture is situated in the center of O’Hare International Airport at Terminal 1. The menu is simple: hearty, hand carved, traditional German sandwiches served with an old-fashioned Berghoff root beer to wash it down—the way Herman would want it.
BISOUX At Terminal D at LaGuardia Airport, Chefs Riad Nasr and Lee Hanson have created a Parisian getaway through their French country cooking. Guests place orders for anything from a croque madame to ratatouille on iPads placed at every table of the restaurant. If The Jetsons opened a French restaurant, this would be it.
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Town & Country
An autumn weekend on the lake calls for laid-back fashion and cozy knits. Photography Norman Nelson
CĂŠline dress from Albright Fashion Library; CĂŠline sunglasses; Stephanie Kantis bracelet
Figue sweater; Odessa Swimwear bikini; Stephanie Kantis necklace
Paule Ka top; Fendi pants; Malene Birger hat; vintage bracelet; Stephanie Kantis necklace
Alexander McQueen dress Chanel gladiator sandals McCartney dress; Tiffany & Co. Stella bracelet Giuseppe Zanotti shoes; Stephanie Kantis earrings
M Missoni blanket-stripped poncho; ChloĂŠ skirt
ChloĂŠ sweater; The Row jean skirt; Jimmy Choo wedges; Stephanie Kantis bracelets
H&M blouse; vintage watch and rings; Balmain skirt from Albright Fashion Library
Zara top and culottes; vintage Chanel bracelet Paul Andrew shoes from Albright Fashion Library Stylist: Gina Marie Barbaro Art director: Molly Greene Model: Whitney Tock, Wilhelmina Models, New York Makeup: Jarrett Brandon, Jarrett Brandon Artistry, New York Hair: Linzee Katzman, Ted Gibson, New York Hair assistant: Madison Sullivan, Ted Gibson, New York Shot on location in Orange Lake, Newburgh, New York
Feature Imbibe
The Spirit of Fall
Shake up your next party with these autumn cocktails.
The Seoul Sunshine ¼ oz. fresh lime juice ¼ oz. Espolón tequila ¾ oz. Domaine de Canton ginger liqueur 1 oz. Tyku Soju vodka 2 bar spoons of fig preserves Soda water Lemon zest Combine first five ingredients with ice and shake well to break up the fig preserves. Pour into a rocks glass. Add a splash of soda water. Garnish with lemon zest and dry figs.
Kelly Coulson
By Angela Dugan, cocktail program & bar manager Kapow Noodle Bar, Boca Raton, Florida
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The Haberdasher ¾ oz. Punt e Mes vermouth 1 oz. aged rum 1½ oz. Fino sherry ½ oz. Nux Alpina black walnut liqueur 2 slices of orange 2 bar spoons of fig preserves Fresh mint Grated nutmeg Shake first six ingredients. Serve in a tin cup, top with crushed ice and garnish with fresh mint and grated nutmeg. By Bethany Kocak, head bartender McCrady's, Charleston, South Carolina
T h e S n o w M e lt 1½ oz. white rum 1 oz. ginger beer (such as Fever Tree or Gosling) ž oz. fresh lemon juice 1 dash Fee Brothers Whiskey Barrel-Aged Bitters Grapefruit peel Shake first four ingredients. Strain and serve on the rocks. Add grapefruit peel to garnish. By Madison Burch, beverage director Seven Lamps, Atlanta
T h e M allo rca 1½ oz. Casa Dragones Blanco tequila ¾ oz. orgeat syrup ½ oz. fresh grapefruit juice ½ oz. fresh lemon juice ½ oz. fresh lime juice Spicy garam masala Lime zest Combine first five ingredients with ice and shake to chill. Serve in a coupe glass rimmed with spicy garam masala. Garnish with lime zest. By Scott Villalobos, bartender Salinas Restaurant, New York City
The Autum nini 3 oz. Van Gogh Wild Appel vodka ¾ oz. gingerbread liqueur ¼ oz. Pama pomegranate liqueur Prosecco 1 slice of apple Gingerbread crumbs
SHOYU
Combine the first three ingredients inForget a cocktail shaker ice. the lengthy flight tofilled Japan;with the MinneapoStir well.Paul Strain into aAirport chilled mar-Japan lis-Saint International is bringing tini glass rimmed1. with to you at Terminal Under gingerbread the direction of Chef crumbs. Pour theSmith, prosecco Koshiki Yonemura Shoyu’sover menuthe offers a back of Japanese a spoon into the glass modern dining experience with atovariety achieve lightand float. Garnish a of ramen,a sushi dumpling dishes.with The noodles slice of apple. and dumpling wrappers are made fresh every day behind a glass structure, allowing fliers to watch the By Adam Yazinka, manager process close. Beach, Florida Osteria Sapori,upDeerfield
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T h e C a m p b e lt o w n S o u r 1¾ oz. Springbank 15 year single malt Scotch whisky ½ oz. Drambuie liqueur ½ oz. fresh lemon juice ½ oz. turbinado syrup (simple syrup made with turbinado sugar) Egg white Dr. Adam Elemgirabs Teapot Bitters Fennel pollen Combine all ingredients with ice and shake to chill. Remove ice and dry shake. Strain into a double rocks glass. Garnish with bitters and dust with fennel pollen. By Leslie Ross, bar director Treadsack, Houston
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IMPACT “A diamond is merely a lump of coal that did well under pressure.�
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Raise Your Glass
A Bite of Business By Jonathan Urbina
“I think biologically I couldn’t go another day without knowing. Can I make a business? Can I take this idea that I have and make it come to life and can I be successful at it?” —Georgette Farkas
in the culinary world, both appreciated food in their own way. Her mother had a reputation for putting love into the beautiful dinners she would create. Her father, on the other hand, was a connoisseur of restaurants. Perhaps that is what sparked Farkas’ obsession with food or maybe she was just born with an appetite. Whatever the case may be, over her lengthy career as director of communications and marketing for world-renowned chef Daniel Boulud, Farkas’ restaurant dreams were put on the back burner for the time being. In 2013, after stepping down from her position in Boulud’s culinary empire, Farkas cooked up a plan to execute her own dreams. The result? Rôtisserie Georgette. “I think biologically I couldn’t go another day without knowing,” says Farkas. “Can I make a business? Can I create this thought I have in my head? Can I take this idea that I have and actually make it come to life and can I be successful at it?”
W
alking into Rôtisserie Georgette on the Upper East Side of New York City, you’ll be greeted by the smell of succulent birds roasting in the kitchen and then by Georgette Farkas—if you’re lucky, of course.
As the brains behind the French influenced rotisserie, which hits its two-year mark on November 13, Farkas may appear as though she is merely on the cusp of her culinary career. Yes, Farkas is practically a rookie restaurateur, but with a resume as impressive as hers, it’s clear that she is no stranger to the culinary world. Growing up in New York City, she dreamed of one day creating and operating restaurants. Though neither of her parents had roles
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Creating a successful restaurant wasn’t a stretch for Farkas. She spent much of her youth working in some of the most prestigious restaurants around the world. During college one summer, she headed off to the Côte d’Azur in France to apprentice with Roger Vergé, one of the leading chefs of nouvelle cuisine, at Vergé’s Le Moulin de Mougins. At the end of the summer, Vergé guided her to the right French chef to train her back in the states. Boulud was at the top of the list. Back in the states, Farkas worked in garde manger in Boulud’s kitchen before returning to finish at Harvard a year later. Looking back, Farkas recalls how grand the opportunity was. “I did summer jobs in kitchens my whole childhood. I had some experience but certainly not at the level of his other cooks.” However, Farkas must have impressed Boulud. After completing her degree, she went off to study at Ecole Hôtelière de Lausanne, a Swiss hotel management school. While there, Boulud provided her the opportunity for an apprenticeship with Chef Alain Ducasse in Monaco, to which Farkas replied, “Oui, chef.”
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Portrait by Hiroshi Abe; opposite spread: rotisserie photo by M. Horn
That was only the beginning of Farkas’ relationship with Boulud. Years later, while Farkas was working a placeholder job selling cookware to French chefs in New York City, she received a call from none other than Boulud himself. “He called while I was at home one Sunday morning and said, ‘I know you already have a job but I am looking for someone like you.’ He didn’t really have to explain the job too much because it didn’t matter,” says Farkas. “If he calls you and offers you a job, your only response should be, ‘Oui, chef.’” Just like that, a professional partnership was born. Boulud’s career grew into an 17-restaurant dynasty with Farkas by his side. As the business grew, so did her job title: Everything from marketing to communications to public relations was under her management. “I look back on that and I would have said, ‘But Daniel, I don’t know anything about that. I’ve never studied it. I’ve never done it,’” says Farkas. Prepared or not, she worked for Boulud for almost two decades. Therefore, when it was time to focus on projects of her own, there were no hard feelings. “Pretty much so far, the biggest chunk of my life has been working with him. He’s an incredible mentor and role model,” says Farkas. Boulud even advised Farkas on the logistical side of opening her first restaurant, and in a small twist of fate, Boulud’s first investor became one of Farkas’. To kick-start her first restaurant, Farkas enlisted the help of Katina Pappas, her former assistant while at Boulud’s company. The pair split up the logistics of the business plan: Pappas would handle all
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the finances and Farkas would handle, well, everything else—her name was on the building after all. Pappas has since moved on to her next start-up challenge but not before the two produced an upscale French rotisserie with the perfect combination of high and low. Beautiful ingredients served with simplicity. “No fuss. No pretention,” says Farkas. From the customer’s side, “no fuss” is exactly what Farkas received. So far, guests have held the restaurant in the highest regard, which is a testament to Farkas, who is her own boss for the first time in years. “The joys are yours, and the problems are yours. I think as long as the joys outweigh the challenges then it’s a good day,” she says. It seems as though Farkas is having more good days than bad since there are swirling conversations about a second restaurant. For Farkas, the career climb continues. A woman who pushed aside her dreams because of fear and lack of confidence has stepped onto the floor of Rôtisserie Georgette to welcome the public inside her world for a meal. Her only regret through all of this is that she wishes she had made the moves on the restaurant earlier, so that her father could have enjoyed it with her. In some way, he is. When decorating the restaurant’s interior, Farkas learned her father had purchased Portuguese tiles called azulejos in the 1960s and her mother had safely stored them away. The blue and white tiles with hand-painted birds and a butcher are now symbolic of the restaurant. “I would be so pleased for him to see what we are doing here today. It’s a restaurant I’m pretty darn sure he would like.”
Farkas answers a client's phone call. Behind her hang her father's Portuguese tiles. Opposite page: A variety of meats and fish slowly roast. Opposite spread: Farkas early in her career with Chef Daniel Boulud to her immediate right; Farkas near the front of the restaurant welcomes every client.
Making WAVES
The Perfect Blend of Art & Real Estate
W
hen Patricia Hanna looks at a piece of art, she has two things in mind. First: Will it make an impact? Second: Is it reflective of Miami and its people?
It’s not her typical thought process when observing art, but as art director of The Related Group, she’s charged with adorning the public spaces of one of South Florida’s largest real estate developers. She’s only been with the company since June 2013, when she was hired by Related’s founder and chairman Jorge Pérez—the man after whom the Pérez Art Museum Miami (PAMM) is named—but she has already amassed a collection valued at roughly $10 million. Her immediate goal is this: to make people stop in their tracks and start a conversation about the pieces they see. “What we don’t want is for people to walk through a lobby and not even notice what’s on the wall,” says Hanna, who previously served as the director of Miami’s contemporary art nonprofit, Cisneros Fontanals Art Foundation. As art director, Hanna plays multiple roles. She travels all over the country and Latin America in search of pieces ranging from paintings and sculptures to mixed media. She also plays art consultant to Pérez, whose personal art collection is a promised gift to PAMM. Miami’s physical landscape is changing, and The Related Group is part of the equation. “Being one of the largest developers in the country and especially in South Florida … we are really committed to changing the cultural landscape,” Hanna says. “We really think that great cities can’t flourish without having a strong cultural component.” A June update from the Miami’s Downtown Development Authority reported 34 construction projects in the greater downtown area alone, with 12 more already slated to go up. Of those 46, seven belong to Related. That’s roughly 15 percent of development, so the company is investing in building a South Florida culture focused on art. It’s purchasing pieces not only to go into buildings but also in the projects’ outdoor areas as well. The ownership of the artwork is transferred to the condo associations once the pieces are installed. Hanna has free reign to treat each development as a stand-alone exhibition and works closely with design firms to fine-tune the interior and exterior spaces. She even works with interior designers and architects on the concept of buildings, in order to accommodate the art. The opportunity has allowed her to work with iconic artists such as Fernando Botero, Jaume Plensa, Fabián Burgos and Markus Linnenbrink. “We don’t buy pieces to match the spaces,” Hanna says. “We place pieces for them to be statements. For me, an art piece is a snapshot of what is happening in any place in any given moment. To be able to have that insight and that vision, and to be able to live with it, I think it’s an amazing experience.”
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IMPACT
Agent of Change
K
im Briesemeister looked around. She was drinking wine at a café on the corner of Northwood Road in West Palm Beach, Florida. Hundreds of people walked by, roaming the streets of what is now known as Northwood Village. Years ago, she stood on that same street corner, except there was no wine and there was no café. All that existed were boarded up buildings, dusty old windows and signs of blight and dilapidation. “There was nothing attractive about it. It didn’t feel safe,” says Briesemeister, a principal of Redevelopment Management Associates. But she helped turn it around. The area is now home to more than 100 restaurants, galleries, offices and boutiques. As a certified redevelopment administrator, Briesemeister made a career out of transforming cities. She, her business partner Christopher Brown and their team of 35 employees work with cities, counties and redevelopment agencies to revitalize communities. Their approach is comprehensive. They work with elected officials and city managers to pinpoint goals and direction. They look for developers. They identify businesses that could open in the area. They look for land available for purchase. They have teams of architecture, urban design and marketing teams as well as economics. But the first step to revitalization is one Briesemeister says cities often forgo: determining that area’s vision. Before installing a streetscape , paving a roadway or building a parking garage, the city needs to identify what it is and what it wants to be. She and Brown look for the nuances that create each city’s personality and culture—the
characteristics that make a place unique. “[Redevelopment] starts with the city and its story,” Briesemeister says, “and it’s a story that can’t be completely rewritten. But it can be written in a way that really turns it into an amazing journey.” She and Brown capture the journey in an upcoming book titled, Reinventing Your City: 8 Steps to Turn Your City Around. Briesemeister’s introduction to revitalization started in the ’80s, when she was hired as the marketing director for Curaçao’s downtown management organization. At the time, the downtown area was struggling. Stores were shutting down, and tourism wasn’t thriving, but the Dutch island, with its 30 nationalities and 300-year-old buildings, did have a distinct culture. “It was so diverse, so unique. Each individual building and street had its own personality and its own character,” Briesemeister says. She learned to understand and feel the city, to find and capitalize on each area’s strength. “At that point I was hooked. All it takes is seeing people benefit from just one redevelopment or revitalization effort.” Briesemeister has since been in the business of change, with 28 years of experience under her belt, and is still on an upward trajectory. She works with her dream team—“Individually they’re very talented; together they’re just unstoppable”—a team that she praises for its passion, which she shares. “You look around at the amount of lives and the people that have been impacted by [redevelopment],” she says. “They’re doing business. People are vibrant and have a place to go. They’re going in and out of cultural facilities nearby. It’s just an exciting, exciting job.” —Stefanie Cainto
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The club, legendary. The savings, extraordinary. LPGA LEGENDS TOUR SPECIAL The first 25 new members receive 50% off initiation fees, no dues until 2016, and two free tickets to the LPGA Legends Tour, hosted at The Seagate Country Club.**
H OT E L • S PA • B E AC H C L U B • C O U N T R Y C L U B • YAC H T C L U B • R E S I D E N C E S Annual resort, golf, and associate* memberships are now available at the world-class Seagate Country Club. Members enjoy: • 18-hole championship course and practice facilities
• Seagate Beach Club access for Resort and Associate Members
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For more information, please contact Membership Director, Kate Park, at 561-829-5294, kpark@seagatedelray.com, or visit SeagateGolfMembership.com
The Seagate Country Club 3600 Hamlet Drive, Delray Beach, FL 33445 *Associate memberships are for those 40 years old and under. **Offer expires November 30, 2015
A Seagate Hospitality Group Property
IMPACT
ACROSS 1. 5. 9. 10. 11. 15. 16. 19. 21. 22. 23. 24. 26. 27. 30. 32. 36. 37. 40. 44. 46. 47.
Italian appetizer, literally “little toasts” Cure fish Zin alternative It might follow bread and chest German lager Architects’ org. Site for crafty entrepreneurs Appetizers ending Latin American rice Checking out Start to nicoise Using bacon as part of a meat dish 007 foe’s first name Vitamin E measurements Eastern seaweed Island where you can enjoy West Indian cuisine Fruit that might be palmed off? Gray sole or sand dab, e.g. Fiesta fare Place for plaice in London? Shchi is a regular item in this national cuisine Cordial
DOWN 1. 2. 3. 4. 6. 7. 8. 12. 13. 14. 17. 18.
Cylindrical pasta Like a patio party Levantine vegetarian dish Nation where Sopa de Albondiga is often served Drinks option Kitchen implement Heavy metal symbol It comes after chicken Margherita ingredient Series finale Mariana, for one Some offspring
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ANSWERS CAN BE FOUND ON Exotic steak Page 125 Get better in barrels Behind-the-wheel no-no Baba Ganoush is one Former heartthrob on Home Improvement, familiarly They are meant to have fillings It’s described in Moby Dick Black color Mil. designation The fifth element of taste Put an end to Great Lakes salmon Taste On the horizon, perhaps As fast as possible
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Gaetano was born without the ability to breathe. But with the ability to fight. Please don’t let others like him fight alone. Miami Children’s Health Foundation has launched Together For The Children – a journey that seeks to help us continue to hasten the detection and prevention of deadly diseases, and provide the best care for children in our community and around the world. Your donations will help us drive discovery, advance the boundaries of medical knowledge through research, and transform the way care is accessed and delivered in ways we never thought possible. Please give to support children and families, and fight alongside us to provide hope, relief, health and happiness wherever they are, whenever they need us. Because together, anything is possible.
Gaetano, born with congenital diaphragmatic hernia and pulmonary hypertension
Please join us in our mission to bring hope for better outcomes, for better health, for a better quality of life to children and families here and around the world. Because together, anything is possible. Reach us at mchf@mchf.org or 1-800-987-8701 MCHF.org #2gether4thechildren
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THIS IS MY TIME THIS IS MY TIME
PGAMEMBERSCLUB.COM FOR MORE INFORMATION CALL 844.875.6505 PGAMEMBERSCLUB.COM FOR MORE INFORMATION CALL 844.875.6505
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8/28/15 2:25 PM
presenting sponsor The West Palm Beach A&E District is a centralized collection of inspiring arts and entertainment venues; art and history museums; galleries; libraries; performing arts companies; and art education institutions. Situated in the heart of South Florida’s most progressive city, the District includes more than 20 distinct and distinguished cultural destinations that form a defining industry cluster. The A&E District enhances the appeal of West Palm Beach as a visitor destination, drawing attention to its status as a vibrant city illuminated by its beauty and range of creative expression. A free trolley dedicated to connecting partners makes getting around the District easy and enjoyable.
promoting our Diverse arts, culture anD entertainment Destinations Brought to you by the west palm Beach Downtown Development authority
Discover what
inspires
you Upcoming events 2015 Member’s Exhibit
PBA Symphony Concert: A Night of Concertos and Arias
Distinguished Lecture Series: Nick Wynne
oCTober 9 Palm beach Atlantic University DeSantis Family Chapel 901 S. Flagler Drive
November 11 Historical Society of Palm beach County 300 North Dixie Highway
The Artists of Art Salon: A Collective Dialogue
Picnic
oCTober 3 – 31 Armory Arts Center 1700 Parker Avenue
oCTober 9 – November 8 Palm beach Dramaworks 201 Clematis Street
Straight No Chaser – The New Old Fashioned Tour
Women In The Visual Arts – Artistic Visions 1
Jerry Seinfeld Live
November 20 The Kravis Center for the Performing Arts 701 okeechobee boulevard
oCTober 16 – 17 The Kravis Center for the Performing Arts 701 okeechobee boulevard
Munich Symphony Orchestra with The Romeros, Guitar Quartet
Ballet Austin – LIGHT/ The Holocaust & Humanity Project
November 21 – 22 The Kravis Center for the Performing Arts 701 okeechobee boulevard
Now – November 7 The Palm beach Photographic Center 415 Clematis Street
oCTober 3 – November 24 Armory Arts Center 1700 Parker Avenue
A Palm Tree In a Rose Garden oCTober 8 – 10 Palm beach Atlantic University– Fern Street Theatre 500 Fern Street
November 7 The Kravis Center for the Performing Arts 701 okeechobee boulevard
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Opera @ The Waterfront – Palm Beach Opera DeCember 12 meyer Amphitheatre 104 Datura Street
Say goodbye to your regularly-scheduled back pain.
Treat yourself to regular chiropractic care, and feel good throughout your entire day. Like you used to.
Dr. Paula Newmark, D.C. Juno Beach, Florida
Taking your health to the next level.
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ESCAPE THE ORDINARY
Never crowded. Always intimate. Crane’s Beach House is a distinctive boutique hotel with a blend of 28 island-inspired guest suites and luxurious villas nestled within a lush, tropical setting. This is Crane’s—vacation at your own pace.
TF (866) 372-7263 W cranesbeachhouse.com 82 Gleason St., Delray Beach, FL 33483
R.S.V.P.
IMPACT Marinelife Efforts
Loggerhead Marinelife Center’s Blue Friends Society, a group of ocean conservation enthusiasts, gathered for a lively evening hosted at The Cooper in Palm Beach Gardens, Florida, on July 28, 2015, to suport the organization's many conservation efforts.
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1. Vanusa Gibson, Ed Riggins 2. Bill Shull, Tammy Shull 3. Veronica Clinton, Kat Rumbley 4. Laurena and Bruce Briggs 5. Neil Cherubin, Anna Fabiano 6. Peter Gloggner, Erin Devlin
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R.S.V.P. Black Jack in Black Tie
1. On the eve of its 10th anniversary, The Paradise Fund hosted its first annual Paradise Casino gala in New York City, on June 25, 2015, held at a private Manhattan club. Proceeds benefited Boys & Girls Harbor in East Harlem.
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1. Dr. Thomas Howard, Jr., Danielle Weisbrot, Natalia Duke, Jenny Alcebo, Shanna Soars, Ray Llanos 2. George Merck, Billie Carroll 3. Jeffrey Berman at the gaming table 4. H. Loy Anderson, III, Christopher DiSchino, Kent Anderson 5. Julia Kosinski, Kelly Karakul, Netty Devonshire 6. Jameson McFadden, Bettina Anderson 7. VIP lounge 8. Harrison Waterstreet, Katie Cummings, Law Slagsvol, Sarah Slagsvol, Anthony Adler, Delaney Buffett 9. Taylor Ivey, Morgan O’Connor
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CAFESAPORI.com West Palm Beach 561.805.7313
SOPHISTICATED and CASUALLY CHIC! Indulge in the best of Italy in two Southern Florida locations
LUNCH, DINNER & COCKTAILS 7 days a week
OSTERIASAPORI.com Deerfield Beach 754.227.5961
R.S.V.P. Frost Museum Fuses Science with Art
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The Patricia and Phillip Frost Museum of Science in Miami hosted Curious Vault Collaborations 002 on July 14, 2015, to celebrate Insight Inflight, a sculpture collaboration between artist Robert Chambers and Dr. GeCheng Zha, University of Miami professor and director of the aerodynamics and computational fluid dynamics lab.
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10. Photos by World Red Eye
1. Jon Peltz, Maria Trujillo, Heather Cook, Rolando Gomez 2. Daniel and Jacqueline Falcone 3. Dejha Carrington, Kelly Nunes 4. Douglas Hirsh, Harvey Daniels 5. Nina Johnson Milewski, Daniel Milewski, Matthew Abess, Scott Cunningham, Christina Frigo 6. Ashley Melisse Abess, Matthew Vander Werff 7. Jonathan Nadler, Corrine Arazi, Gillian Thomas 8. Nathaniel Sandler, Daniel Espinal, Robert Chambers, Kevin Arrow 9. Monica McGovern, Rob Goyanes, Carol Ferdinand, Dim Past, Emmett Moore 10. JV Portela, Michael Martin, Annik Banbinski, Emmanuel Ribas
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IMPACT Mid-Summer Art Appreciation
Designer and entrepreneur Michelle Farmer welcomed Andy Gershon to her eponymous Bridgehampton, NY, boutique on July 10, 2015, for an exclusive viewing of the artist’s new works from Looking Down‌Beaches from Above, a series of aerial photographs captured with a camera tied to a kite.
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1. Peter Farmer, Andy Gershon, Michelle Farmer 2. Helen Gifford, Lauren Farmer 3. Lizzie and Jonathan Tisch 4. Kathryn McFarlane, Michael Boxer 5. Campion and Tatiana Platt 6. Jane and Richie Notar 7. Michael Doyle, Michelle Farmer, Andrew Rannells 8. Sharon and Arthur Kalita
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Above All, Have Fun! Since 1996, more than 7, 000 children with serious illnesses from South Florida have experienced unbridled joy and fearless fun at Camp Boggy Creek. To continue providing the life-changing programs free of charge, the Southeast Advisory Council was created. The Council is comprised of community leaders in South Florida who are dedicated to helping Camp Boggy Creek create awareness and raise funds.
Southeast Advisory Council Members are committed to helping send children from South Florida with serious illnesses and their families to Camp where they can reach beyond illness and discover joy, confidence and a new world or possibilities. Join us as we continue providing this magical camp experience to children from the South Florida area. Please contact Leah Miles at 561-281-1793 or lmiles@campboggycreek.org, for more information, to donate or get involved in your local South Florida community.
campboggycreek.org
233 La Puerta Way, Palm Beach Beautiful British Colonial with tropical courtyard. Two story 4BR/3.5BA with library and media room features balcony, fireplace, Viking gas appliances including double oven, marble and hardwood flooring, and two car garage. Exclusive - $4,975,000
L’Ermitage Unit 203, Palm Beach Light and bright 3BR/4.5BA condominium with stunning Intracoastal views. Designer ready unit features amazing water views from all main rooms. Full service building with exercise room, tennis courts, and gorgeous pool. Exclusive - $4,749,000
225 Monterey Road, Palm Beach Newly renovated 4BR/4.5BA traditional two story home located in the North End. Beautiful living room with fireplace leads to sun room and library. Sunny backyard features loggia, putting green, sauna, spa, and large lap pool. Exclusive - $4,895,000 C 561.629.3015 T 561.659.6551 F 561.659.5773 www.AngleRealEstate.com 179 Bradley Place Palm Beach, Florida 33480 All material herein is intended for informational purposes only and has been compiled from sources deemed reliable. Though information is believed to be correct, offering is subject to errors, omissions, prior sale and withdrawal without notice. This is not intended to solicit property already listed. Subject to revisions. All sizes are approximate and subject to verification.
Next to nothing.
Close To Everything That Matters.
2,400 acres. Only 67 homes. Your family’s private plantation.
F
ew things passed along are of more value than devotion to outdoorsmanship. And few places are as majestic as the Pine Creek Sporting Club. Where great stretches of Florida wilderness set the stage for days filled with wildlife and life lessons. Nearly every second spent here is a celebration of simpler times, when sturdy boots and a trusty gun could take a man far, and at the same time, closer to everything he loves about living. Own a piece of old Florida, visit PineCreekSportingClub.com to schedule your private tour.
Ownership is limited. Stake your family’s claim today. Call or go online for a personal tour:
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A collection of extraordinary culinary experiences founded on the principle that exceptional quality can be accessible yet UH´QHG now open
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IMPACT Autism Animals &Advoc ac y
I
started working in the Arizona feedlots in the 1970s. I was a woman in a man’s world. One feedlot kicked me out because the cowboys’ wives did not want me there. Eventually a few cattle yards allowed me to come in and watch the handling of cattle during vaccinations. I saw no gentleness. Men yelled and screamed and shocked each animal multiple times with an electric prod. The cattle were scared and would run at a gallop and injure themselves. But even during these bad times, I observed a few people who handled cattle quietly, and that showed me considerate handling of cattle was possible. The first 10 years of my career were very frustrating. I worked on designing and installing better handling cattle chutes. After I trained the employees to use some simple methods to move cattle through the chutes, many managers would un-train the employee and make them hurry and be rough. Only about 20 percent of the places implemented the practices. By the mid-1980s, I learned that training the manager was more important than training the employees. If I convinced the manager that quieter handling was beneficial, he would make his employees stop rough practices.
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Rosalie Winard
Fellow cattle yard workers shook their heads when Temple Grandin crawled through slaughterhouses to get a sense of what cattle were experiencing, but her insights provided an expanded understanding of animal behavior and influenced a more humane handling of livestock. Her success didn’t come without fights on different fronts. Grandin, who was diagnosed with autism at the age of 2, describes herself as a visual thinker, similar to how Google Images works. She entered the cowboy world in the 1970s, when sexism in the workplace was at its peak. Grandin earned her Ph.D. in animal science in 1989 and is an author, consultant and in-demand designer of livestock equipment. An autism advocate, her openness about living with autism increased awareness and inspired new medical research.
Cattle handling at feedlots and meat plants has really improved. Now, instead of using electric prods, the best stock people move 95 percent of the cattle with either body position movement or a little flag. Achieving positive change and changing the mindset of the men who worked with the cattle required long, hard and sustained efforts. There were four main factors that helped improve how cattle were treated: better chutes and handling systems; customers inspecting cattle handling practices before they purchased meat from providers; showing the feed yard managers that treating cattle gently improves weight gain; and video cameras in every cellphone. Nobody wants their place featured on YouTube with people abusing animals. Cellphone videos and other small cameras recently have been used by some activist groups to show animal abuse on farms, but many of them are mild compared to the bad old days of the 1970s, 1980s and 1990s.
The biggest factor that drove great improvements in cattle handling was key customers inspecting meat plants to insure that handling was done correctly. I was hired in 1999 to train McDonald’s Corporation and Wendy’s International food safety auditors on how to evaluate cattle handling practices at the large meat plants. When higher up executives witnessed abusive handling, they became motivated to stop it. It was like the show Undercover Boss. I developed a simple objective scoring system to evaluate animal treatment. If a plant failed an audit, they were kicked off the approved supplier list. This is an example of how large corporations can use their great purchasing power to bring about positive change. Amazingly, between 1999 and 2000, I witnessed more improvement than I had seen in the previous 25 years.
EXTRAORDINARY ART. EXCLUSIVE HOMES.
THE SANCTUARY PARROT CAY, TURKS AND CAICOS ISLANDS CHRISTIE’S INTERNATIONAL REAL ESTATE
Rick Moeser · +1 561 805 7327 rmoeser@christies.com
www.christiesrealestate.com