OCEAN Splash - September

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splash

Seven Stunning Caribbean

Resort

Infinity Pools

Coffee Shop with

RESERVEDnyc Chefs of the Caribbean

Anthony Anderson

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Seven Stunning Caribbean Resort Infinity Pools RESERVEDnyc Beauty: Q&A with Coco Magazine Beauty Editor Jeneille Lewis Brother Jimmy’s BBQ Fitness: 5 Super Toning Beach Exercises Bloodygoodstuff Coffee Shop: Anthony Anderson Celebrity Fashion Fashion: ZAC Zac Posen Resort 2015 Fashion: Moschino Resort 2015 Fashion: Farewell to Summer Cocktails: Peach and Strawberry Sangria

Editor in Chief Douglas K. Gordon Managing Editor Tuere A. Randall Writers Darcy Mayfair Eric Polhill Nati Suisse Contributors Mitchell Nover of MMTM Guest Contributors Steve Conner Production Assistant Shana M. Guins Photo Credits: Steve Conner, Shutterstock, Web Sources

Jade Mountain, St. Lucia

Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language. ~Henry James

W

hile many people look forward to September as the unofficial start of the Fall (particularly the boots and cashmere crowd), there are those who, like me, sadly bid a fond farewell to Summer. And, depending on exactly where you live, you may have been left feeling like summer left you wanting something more. Too few truly beach day weekends. Too many overcast skies. And after the winter that some of us have had, it might seem that we’ve been short-changed.

So this issue of Splash!, we’ve decided to bid one last hurrah to the summer and celebrate the last vestiges of warm weather and longer daylight hours. Whether it’s sipping a superb Peach and Strawberry Sangria with friends, or reminiscing on some of the looks that we love when the mercury rises, or even just checking out some exercises that are perfect for when we’re on the beach. While we realize that being blessed to call the Caribbean our home base means that summer is eternal, we appreciate that some of our readers and writers, myself included, have to endure a change of seasons, and are hoping to put off the advent of the colder months just a little while longer… Here’s to all the hot weather lovers, the June, July and August babies – this one’s for you!

And, of course, as the hipster little sister of OCEAN Style Magazine, we want to give a big shout out to some of the chefs who participated in our culinary event, RESERVEDnyc : Chefs of the Caribbean, which took place in August and we’re anxiously anticipating OCEAN Style’s Annual FashionShowcase Weekend, so be sure to check out our upcoming October Splash! – the definitive guide to FashionShowcase Weekend.

We hope you enjoy the September edition of Splash! and look forward to seeing you at FashionShowcase Weekend in October.

One Love,

Tuere A. Randall Managing Editor

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Seven Stunning Caribbean Resort Infinity Pools Although the Caribbean is blessed with an abundance of wondrous natural beauty, there are a number of man-made marvels that also dazzle the eye. Among these are the stunning architectural feats that are infinity pools. Their trompe l’oeil magic result in stunning works of art that elevate the aesthetic profile of the property they’ve been designed to grace. Here are seven of our favorite resort infinity pools around and about the Caribbean.

Cuisinart Golf Resort & Spa – Anguilla The understated elegance of this pool, with its triple-tiered construction, is simple, but exudes a quiet opulence that draws your gaze out to the ocean and the horizon beyond.

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Jade Mountain – St. Lucia With each villa blessed with an infinity pool as impressive as the views of the majestic Pitons nearby (St. Lucia’s famed twin peaks), this might just be our all-time favorite pick. It was also ranked number two in the world this year on a list of the best luxury infinity pools on earth. Yes, as in the entire planet.

El Secreto – Belize Specializing in barefoot luxury on sleepy Ambergris Caye, this beautiful pool adds a touch of sumptuousness to the resort’s easygoing and carefree personality. Charming by day, it actually comes alive after the sun goes down as if it were getting ready for a big night out on the town.

Zoetry Agua Punta Cana – Dominican Republic Luxury meets laid-back here at this Dominican resort where thatched-roof bungalows co-exist with the ultra-upscale and expansive infinity pool. A study in contrasts, the entire property is a work of visual poetry.

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Bimini Bay Resort – Bahamas If three is traditionally considered a lucky number, then the triple shock of pristine blue, from the pool to the sea to the sky, must make this one of the propitious places on earth. Consider it immense good fortune just to be here.

Amanyara Resort – Turks and Caicos There is something about the way that the pool perfectly mirrors the sky and the graceful, sleek architectural lines of the property radiate the perfect feeling of calm and stillness. Perhaps that is why Amanyara (meaning “peaceful place” in Sanskrit) Resort is so aptly named.

Hotel Riu Palace Las Americas – Cancun People often forget that the shores of Cancun are swept by Caribbean waters. Lucky for us, we didn’t, which is why we have included this gem on our list. There’s something quite spectacular about the sprawling grandeur of this pool, complete with Grecian style statues and mosaic tiles.

While these pools take our collective breath away, it is worth saying that some of the most amazing infinity pools in the Caribbean are secretly nestled in the region’s many exquisite private villas. Even so, we love the accessibility of these resort jewels.

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RESERVED

nyc

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Celebrities, politicians, musicians, business executives, fashionistas and many more were all drawn together to a beautiful Fifth Avenue loft and penthouse in New York City to experience RESERVEDnyc - Chefs of the Caribbean this past August. Only the third installment of the OCEAN Style culinary series (and second in New York), RESERVEDnyc brought together an interesting mix of Caribbean people and lovers of the Caribbean living in the NYC area with a shared interest in the culinary arts.

Reggae superstar Maxi Priest was one of the notables on hand and had this to say about the event, “It’s always inspiring to see Caribbean innovation. I was so impressed by the concept, the food, venue and turnout. I am blessed to travel the world and attend many different types of events, but I love when I see people promoting the Caribbean and its talented individuals in a big way on a global level. I met some really interesting and progressive people, and thoroughly enjoyed the evening. Clearly, from the support of the guests many people felt the same way. Congratulations to OCEAN Style and Douglas Gordon for taking a good idea, and making it a reality.”

Brooklyn Borough President Eric Adams was also in attendance and remarked, “It was a marvelous time had by all at the Chefs of the Caribbean event held in NYC. The borough of Brooklyn with its rich diversity eagerly awaits Douglas Gordon and OCEAN Style’s next wonderful affair.”

Without question the true stars of the night were four highly accomplished chefs in the form of Chef Purmessur of Coconut Bay Resort in St. Lucia, Chef Tim Tibbitts of Flying Fish Restaurant in Freeport, Bahamas and New York based chefs Sean John of Spur Tree Restaurant and Shorne Benjamin of ShorneCulinaire.

“We held the event to showcase Caribbean culinary talent and provide an enjoyable and entertaining evening and in the process support two great causes – the American Friends of Jamaica (AFJ) and the Caribbean Tourism Organization’s Scholarship Foundation” stated OCEAN Style Editor Douglas Gordon.

The event was supported by Delta Air Lines, Vikram Chatwal Hotels, Iberostar Resorts, Caribbean Tourism Organization, American Friends of Jamaica, Institue of Culinary Education, Coconut Bay Resort and WIN Caribbean. Guests were treated to live entertainment first during cocktails by the very talented St. Lucian saxophonist Robert “Zi” Taylor and then at dinner by the band led by vocalists Ricardo St. Von and Fay Ola with Thierry Remion, Howard Britz and Daniel Gould making up the rest of the band.

Photos by Robert Manella / Ocean Style Magazine Shorne Benjamin / Purmessur Veejooruth / Flying Fish Modern Seafood / Sean John

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MEET THE CHEFS OF

RESERVEDNYC Chef Veejoruth Purmessur has enjoyed a long, successful career in pastry arts. A native of the East Indian island of Mauritius, Chef Purmessur has served up his inspired creations to global audiences. He has lived and worked in many countries including the United States, Jamaica, the Bahamas, Mexico, New Caledonia and the Dominican Republic.

As a young man in Mauritius he was bitten by the pastry bug when he worked at a part time baking job he held while attending hotel and catering school.

Fresh from his studies, he took over the bakery at the Saint Géran hotel in Mauritus. Recognizing the need to further his culinary education he set out for the culinary university in France. Upon completion of his studies he moved to Turks and Caicos where he spent three years as a pastry sous chef.

Veejoruth Purmessur Executive Chef at Coconut Bay Beach Resort & Spa, St Lucia

After this he was employed by Sandals Resorts, Parrot Cay and Club Med for several years. Following a brief detour back to Mauritius, during which he obtained the Assistant Pastry Chef position at the prestigious Victoria Hotel, he returned to Sandals Resorts International as Executive Pastry Chef at the Beaches Turks & Caicos Resort Villages & Spa where he continued to perfect his art over the next five years.

He served long stints at Beaches Negril Resort & Spa and Sandals Whitehouse European Village &

SEAN JOHN

New York City-based photographer, filmmaker and restaurateur Sean John, was raised in Jamaica and Europe, and continues to incorporate his worldly perspective into all his endeavors. In addition to serving as Vice President & CFO of an Indie record label, he has collaborated with MTV Networks, and the Fred Helm Film Group. Continuing to draw from his creative inspiration, Sean decided to act on his long-held desire to open a restaurant that would fuse his passions for food, music and hosting. Sean saw his dream come true with the 2008 launch of Spur Tree, which opened to rave reviews and has been featured in several magazines’ “best of” lists, including Maxim and The New Yorker. Sean continues to be an avid traveler and citizen of the globe.

Chef/Owner Spur Tree at Norman’s Cay, NYC Spur Tree is an inimitable Lower East Side haven that fuses a top-shelf Jamaica menu with a signature ambiance and selectors spinning the best Reggae and Dancehall this side of the Atlantic. Borrowing its namesake from a quaint town in Central Jamaican, Spur Tree is much more than just a sexy Manhattan lounge, it is a destination for international seekers of authentic culture, organic cuisine and an ‘insider’

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Spa. Chef Purmessur received specialty instruction in fine pastry, chocolate and sugar works at the überesteemed Edward Notter School and this prepared him for a role as Group Pastry Chef for Sandals Resorts International. With seemingly limitless energy - his peers call him Ninja - Chef Purmessur was constantly on the move, overseeing pastry departments at 20 hotels in five different countries, and training and developing his staff of nearly 200 aspiring young pastry chefs.

He soon moved on to the United States where he was employed at the Concord Hotel Devon Tower in Oklahoma City. Not content to remain put, he left Oklahoma and took up the position as Executive Chef at the Coconut Bay Beach Resort and Spa in St Lucia in July 2013. As the Executive Chef he manages over 60 kitchen and stewarding staff catering to four specialty restaurants that serve Asian, Caribbean, Italian and international fare as well as a beach grill.

Chef Purmessur’s culinary innovations have earned him several awards throughout his career, among them the Le Saint Géran World Award for Outstanding Achievement, and Bronze and Silver medals in the pastry competition at Taste of the Caribbean held annually in Miami. In June 2011 Chef Purmessur represented Jamaica in that year’s competition. He won a gold medal and Hansschank Commemorative award for most innovative menu.

lifestyle. “The coolness and consciousness of the culture,” said Sean, “that’s what I want to get across to people.” In keeping with Jamaica’s national motto – “Out of Many, One People” – Spur Tree’s clientele reflects a global audience while maintaining a strong foothold in Jamaican roots.

The Spur Tree kitchen has already developed its own cult following. Featuring a unique brand of Jamaican-Asian fusion fare, the dishes are a blend home-style West Indian spices with cutting-edge Asian-influenced recipes. Mouthwatering Jerk Lamb Chops and Coconut Curry King Fish are among some of the trademark dishes as well as Spiced Baby Bok Choy, Panko Crusted Sweet Plantains and ‘Red Stripe’ Beer Battered Shrimp. The Spur Tree kitchen makes its own house desserts from scratch, including the prized Banana Bread Pudding, which has become a standalone favorite among guests.

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My passion for cooking developed in my grandmother’s kitchen in St. Lucia. Vividly, I remember the way she mixed spices and herbs to create delicious meals that permeated throughout the house. As a curious child her culinary talent seemed limitless, but I remember her stew was always my favorite dish. At the tender age of 7, I became her little assistant and I’ve had no desire to leave the kitchen since.

BENJAMIN SHORNE

Private Chef/Co-Founder of ShorCulinaire Inc.

TIM TIBBITTS

Co-Founder and Chef Flying Fish, Grand Bahama Island

My friends and family became my biggest critics since I somehow managed to even turn our customary Sunday dinner into my culinary showcase.

I found joy in cooking for many people with diverse palates and spent long hours experimenting with various dishes, spices, tastes and textures. Before long, I developed my signature flair - a culinary art form I call “New Age Caribbean”. It can simply be defined as ‘a Caribbean-inspired fusion of flavors and conceptual cooking.’

Culinary Highlights include: Co-founder of ShorCulinaire Inc., Private Chef and Catering Services.

Worked alongside renowned Master Chef Jean George owner of the popular ABC Restaurant (NYC) and alongside Chef James Jermyn at the awardwinning restaurant, Maloney & Porcelli. Also worked with Executive Chef James Patterson at the wellknown Lower East Side (NYC) contemporary Italian restaurant called Falai in addition to private clients.

With a strong entrepreneurial spirit, passion and dreams of owning my own restaurant, I migrated to

A Bahamian native raised in the multicultural metropolis of Toronto, Canada, internationallyrecognized Chef Tim Tibbitts brings a new level of culinary expertise to Grand Bahama Island. Having developed a passion for cooking as a child, Tim spent his younger years watching notable chefs like Julia Child, Martin Yan, Jacques Pepin, The Frugal Gourmet and Emeril Lagasse in lieu of classic cartoons – and by the time he was 12, he had already prepared and cooked his very own duck a l’orange. Turning his personal education into a professional one, Tim’s passion led him to apply for the Canadian Apprenticeship Program at the renowned George Brown College School of Culinary Arts, where he studied traditional European cuisine and discovered his passion for fusing locally-sourced ingredients in unique ways: a hallmark of his culinary style today. In 2012, along with his wife and restaurant Sommelier Rebecca Tibbitts, Tim became Co-Founder and Chef of their global restaurant concept, Flying Fish – an intelligent, modernly eclectic and seasonal fine dining experience that combines Asian, European, Canadian and Caribbean influences with fresh, sea-to-table fare, handcrafted cocktails and an extensive wine list of exclusive grapes from around the world.

For Tim, the art of cooking is about more than a recipe: it’s a product of passion, teamwork and food science, and a commitment to preserving the environment from which he gets his ingredients.

Inspired by his experience as an apprentice, when his

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the United States and pursued a degree in Finance and Culinary Arts. I completed courses towards a B.A. in Finance in 2004, while working on Wall Street from 2000 - 2008. In 2009, studied Culinary Arts at the prestigious French Culinary Institute and became a Certified Chef upon graduation.

chef at the time put Tim’s own brown butter Calamari on the evening menu – a signature dish at Flying Fish, today – Chef Tim Tibbitts values input from his culinary team and applies that practice in his own restaurant. Driven by his dedication to sustainability, he only uses seasonal ingredients that are indigenous to the Bahamas and available in abundance. Most notable about his style, however, is his inventive combinations and careful attention to detail with each and every dish – symbolizing his commitment to creativity, quality and offering guests a one-of-a-kind dining experience.

Since opening Flying Fish, Chef Tim Tibbitts has gained notoriety throughout the Bahamas and beyond – earning recognition by Caribbean Journal as one of the “Caribbean’s Top 25 Chefs” in 2014. Securing an AAA Four-Diamond rating for Flying Fish, only the third Bahamian restaurant in history and the first on Grand Bahama Island to accomplish this feat, Tim publishes a weekly “Food for Thought” column in The Freeport News. He is regularly featured as a guest chef in the Canadian magazine Bob Izumi’s Real Fishing, is filming his first reality show about life as a top chef, and is currently in the developing stages of two additional television shows with the RTR Media, a Canadian production company, about the food industry in the Caribbean.

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Chef Veejoruth Purmessur

Chef Tim Tibbits

When you were five years old, what did you want to be when you grew up?

A Policeman.

When you were five years old, what did you want to be when you grew up?

I’ve been a musician, as well as a chef, all my life. I ultimately became a chef because it allowed me to still be creative while entertaining others – but for as long as I can remember, I just wanted to be a singer.

If you could drop everything RIGHT NOW and go on a mini 4 day getaway in the Caribbean (assuming, money and travel time to and from) were not limitations, where would you go?

Cuba What are five ingredients that all amateur chefs should always have on hand in their kitchens?

All Spice, Salt, Pepper, Curry Paste; and Crushed Pepper.

If you had to sum up your culinary career thus far with a music title, what would it be?

Unforgettable – Nat King Cole.

What’s your favorite sports team?

Manchester United Football Team.

What’s new in the food industry that you’re really excited about?

One of the new trends within the food industry that I am excited about is the phenomenon of Molecular Gastronomy.

Be honest: What is the most challenging dish for you to prepare?

Brutally honest? Fried eggs over easy. I can make a soufflé or spherification of liquid into a clear ravioli, but I can’t fry eggs perfectly without breaking half of them.

What is your signature dish?

Grilled calamari with brown butter powder, confit garlic, heirloom tomato, capers, spherical olives, caramelized lemon. A version of this dish has been on every menu I’ve ever done for 17 years. Modern techniques have allowed us to make it texturally more interesting; but it’s just plain delicious, regardless how we make it!

If you were only allowed to have a choice of one or the other for the rest of your life, which would it be -- rice or pasta?

That’s a no-brainer for me – rice for sure. My wife is allergic to wheat protein so we don’t eat pasta now! But I couldn’t live in a world without sushi.

Name your favorite Robin Williams movie.

It’s too hard to name just one – he was my favorite actor. His death was very difficult for me, as he represented all that is good and beautiful about the human spirit. His sole purpose was to make people happy – you have to love someone like that. If I have to narrow it down to five, it would be: Good Morning Vietnam, Dead Poet’s Society, Mrs. Doubtfire, Hook and Patch Adams.

Which celebrity chef do you most admire?

Jean Georges Vongerichten – no one else on earth has been able to keep the level of excellence he has over so many restaurants around the world.

It’s astonishing to me how good so many of his restaurants are. He has 14 AAA 4 Diamond-rated restaurants, as well as a 5 Diamond. I know how hard it was to get 4 Diamonds – I can’t imagine doing that 15 times over!

He is truly one of the greatest leaders of our generation to manage to get a team together that can run all of those places, at that level.

DINNER LETTUCE RECIPE (French Caribbean Fusion) Ingredients Arugula Lettuce 4 ozs Duck Breast 14 Ounces Coconut milk I Ounce Curry Paste Pinch of salt 4 Pieces of Shrimp 2 Ounces Olive Oil Step - 1 Season the Duck Breast with salt, pepper and olive oil. Sear the Duck Breast in a frying pan until brown.

Finish cooking in the oven at 350 degrees for 15 to 20 minutes.

Step - 2 Place sauce pan with olive oil on low flame. As it heats up add curry paste, shrimp, pinch of salt and pepper. Keep on reduce/slow 12 OCEAN Style

heat for 15 to 20 minutes.

Step - 3 Blend the mixture of coconut milk with the shrimp. Finish with I ounce of olive oil, strain the sauce and allow to cool.

Step - 4 Press shredded beetroot with a paper napkin and deep fry till crisp.

Finish Beetroot in an oven set to low temperature.

Step - 5 Plate and presentation Assemble the arugula in centre of plate. Slice and place the duck breast on the top. Pour the dressing around the perimeter of plate and garnish with crisp Beetroot.

NB: This dinner salad is a healthy dish suited for the preference of a light dinner. oceanstylemagazine.com

Butter Poached Spiny Lobster with Butter Powder, Roasted Cauliflower, Oyster Mushrooms, Potato Fondant, Mango Miso Butter Emulsion, Nasturtiums: Special equipment: digital scale, immersion circulator, chamber vacuum sealer, blender, food processor For the lobster: 4 8oz spiny lobster tails ½ lb. butter unsalted Zest of 1 orange and 1 lemon Remove the shells from the lobster by cutting the soft underbelly of the shell down either side, and gently remove the meat from the shell – still keeping it intact. Repeat with all the tails. Place in the vacuum seal bag. Rough chop the whole butter and add to the bag with the citrus zest. Seal the bag on full vacuum. Cook in the sous vide water bath, with the circulator set at 56 Celsius, for 2 hours.

Garnish: 1 head of organic cauliflower or romanesco 1 lb. oyster mushrooms 4 large gold potatoes -using a melon baller take as many 3/4 “ balls as you can from each potato and reserve in water.

2 lbs. unsalted butter 1 pint of heirloom grape tomatoes Nasturtium leaves the size of a quarter to garnish Mango miso butter emulsion-recipe below Brown butter powder-recipe below Brown butter powder: 1/2 lb. unsalted butter 4 oz. tapioca maltodextrin Pinch of Maldon salt Place butter in a sauce pan and cook over low heat, until the water has evaporated and the milk solids start to become golden brown.

Be careful not to burn it. Let it cool slightly. Put maltodextrin in the food processor. Turn on the machine, and while running it, drizzle in the brown butter until the desired texture has been achieved.

Continue to scrape down the sides of the bowl and mix thoroughly.

Add flake salt and reserve. oceanstylemagazine.com

Fondant potato: Place melon-balled potatoes (Parisiennes potato) into a sauce pot. Place enough butter in the pot that, when melted, it covers the potatoes completely. Cook over very low heat, until potatoes are cooked through. Be careful not to boil the butter. When serving, remove from butter and season with flake salt.

Mango Miso butter emulsion: 4 oz. mango puree 2 tablespoons white miso 1 whole egg 1 liter of brown butter kept warm Place miso, egg and mango in a blender and mix until smooth. With the blender running, gradually drizzle butter into blender in a steady slow stream, until the sauce becomes thick and creamy – but still loose enough to pour.

Season with salt and white pepper.

Reserve in a warm place so the butter doesn’t solidify; but not so warm that it splits the emulsion.

Cauliflower: Separate cauliflower into small, bite-sized florets. Add 4 tablespoons of butter to a hot frying pan that is large enough to hold all of the cauliflower. Add cauliflower, and sauté for 1 minute to cover with butter. Season with salt and pepper. Place pan in a 400 F oven, until florets take on a golden color.

Oyster mushrooms: Sauté oyster mushrooms in a hot pan, with 2 tablespoons of vegetable oil and 1 tablespoon of butter. Sauté until golden brown.

Season with salt and pepper.

To assemble: Place brown butter powder in the center of each plate. Loosely arrange potato, cauliflower, grape tomatoes (cut in half, lengthwise) and mushrooms on the powder.

Slice lobster tails into medallions and season with flake salt. Arrange lobster on top of garnish. Spoon mango miso sauce onto the lobster and around the plate. Garnish with 3-4 nasturtium leaves.

Serves 4, with extra powder and sauce.

Chef Shorne Benjamin Which big city is your culinary favorite?

That would be Chicago.

Which 5 Caribbean islands would make up the stops on your dream Caribbean island yacht tour?

St Lucia, St Bart’s, Jamaica, Cuba and Trinidad What’s one food or dish that you’ve tried that you never, ever thought you would eat?

Never thought I’d try alligator. I would have it again.

What’s the last movie you saw in the theatre and did you enjoy it?

I loved watching The Best Man Holiday - hilarious movie, from beginning to end.

What’s the most common misconception that you think people have about chefs?

I think people somehow think a chef’s job is easy, but it is in fact an extremely demanding and meticulous profession that can also be highly competitive. You have to be creative and consistent to get great results.

Who would be your dream celebrity client to cook a dinner for them and their friends/family?

Rihanna Drunken Shrimp – Poached Shrimp Infused in a Pineapple and Jalapeno Broth (tasting size) Ingredients 3 to 5 pieces of shrimp 1 jalapeño (large or small - based on your desired level of heat) 1 pineapple 2 tablespoons of lemon juice 1/4 cup of champagne vinegar 1 teaspoon of chopped cashews 1⁄2 of a banana - diced Procedure ShrimpBoil water to poach the shrimp.

Poach shrimp in hot water for approximately 4 min. Stop the cooking process by placing shrimp in an ice bath.

Refrigerate the shrimp while preparing the broth.

SauceIn a juicer, juice the pineapple and jalapeño pepper together.

Add vinegar and lemon juice to pineapple, jalapeno mixture. Season with salt and pepper to taste.

(For that “drunken” element, your choice of rum can be added to the broth, if desired) Plating/ServingPlace the cold, diced shrimp into a shallow bowl and pour the pineapple, jalapeno broth into the bowl also.

Garnish with diced sweet banana and chopped cashews

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Discover Jamaica’s Shining Stars

IBEROSTAR Grand Hotel Rose Hall

IBEROSTAR Rose Hall Suites

IBEROSTAR Rose Hall Beach

Few destinations offer the spectacular service and stunning surroundings of IBEROSTAR. Gracing one of Jamaica’s most breathtaking shores, IBEROSTAR Rose Hall Beach & Spa Complex offers the best in gourmet dining, spacious rooms and a range of activities to please every interest. Whether your client is seeking a luxurious, romantic getaway in an adultsonly setting at IBEROSTAR Grand Hotel Rose Hall, or looking to please every member of the family at IBEROSTAR Rose Hall Suites or IBEROSTAR Rose Hall Beach, they’ll enjoy the allinclusive vacation of their dreams. Sparkling pools, stunning beaches, a relaxing spa and our signature hospitality, it’s all here at IBEROSTAR.

Montego Bay, JAMAICA Book through your favorite tour operator, call 888-923-2722 or visit iberostar.com

It’s summertime in the Northern Hemisphere, but, of course, in the Caribbean it’s always hot, more or less. What are your go-to products for the heat and humidity?

Water to keep your body hydrated, and lots of sunscreen!

BEAUTY

Q& A

We talked to Coco Magazine beauty editor Jeneille Lewis about her obsession with and tips for all things beauty. The St. Vincent born belle shared her favorite products, as well as the one grooming mistake that she would like to see disappear.

How long have you been obsessed with all things beauty?

Since I was 16. My very first job – I worked as a sales attendant for Acute Cosmetics in St. Vincent. It was only for two months while on break between High School and University but I loved it. I only wore cherry chapstick and mascara back then but I got drawn in by the colorful eye shadows and various shades of red lippies at the store. Even now, although I don’t wear as much makeup as one would expect, I’m a very big advocate of every woman finding her perfect shade of red.

You started out in the legal profession – an industry known for being conservative – did you find yourself having to stifle some of your makeup artistry in order to conform to professional standards?

Not at all. I place a lot of emphasis on creating the perfect base- good skin (skincare in general), well groomed brows- and in enhancing your natural features, which is what I do every day. Then I throw on a bit of mascara and a lipstick that stays true to my personality.

What are some of your favorite makeup brands?

Trick question? MAC, Urban Decay, 16 OCEAN Style

Black Up Cosmetics, Marc Jacobs Beauty, Lancôme, Bobbi Brown, Sacha Cosmetics, Milani Cosmetics, Becca – all great brands and perfect for women of colour.

What’s one product you vow to NEVER run out of?

MAC’s Ruby Woo lipstick. A very wearable red for all women regardless of race ethnicity and color.

I always get a back up whenever I go to a MAC counter.

Tell us about your typical morning beauty routine.

Very basic. Tinted Moisturizer or a beauty balm to even out my skin tone, a dusting of setting powder in my T-Zone, winged eyeliner, tons of mascara, bronzer and lipgloss or whatever lipstick I’m feeling that day.

You’re reppin’ the beautiful island of St. Vincent. What are some Vincy beauty secrets that you don’t mind sharing with the rest of us?

Coconut water is a great detox for the body and coconut oil does great things for your hair, nails and skin (but I’m sure this is an island-wide secret and not specific to Vincy).

We’re blessed with gorgeous weather, but all that sunshine and salt water can wreak havoc on hair causing strands to get dry and brittle.

Which hair care products do you recommend to help repair damaged hair?

I recently started using Afro Picks Every Oil and it’s been doing great things for my hair. I had a bad bleach job a few months ago that left my stands with tons of breakage and this product has completely restored it to its former condition. I’m also a huge fan of any product containing Argan Oil. As you know, the Caribbean is very diverse.

What’s one beauty mistake that you think many women make regardless of race, color or ethnicity?

Over drawn, overly sculpted eye-brows. :/ Are there any homegrown Caribbean beauty lines that you’d love to tell our readers about?

Sacha Cosmetics from Trinidad and Tobago, and Sheeq Cosmetics which was founded by Melissa Hibbert who is Jamaican.

Do you think you’d ever start your own beauty line one day?

It’s not currently in the works but I wouldn’t rule it out!

How do you stay on top of current beauty trends?

I read a lot- always researching new products, new skincare items, anything that can help or benefit my audience. And YouTube and the various beauty blogs scattered around the internet contain a wealth of advice and trends for anyone willing to learn and stay on top of things.

DIY (do-it-yourself) beauty is really popular these days. Are there any beauty products or services that you prefer to do yourself rather than buy at a store or have done at a salon?

I make all my body butters and lotions myself.

What do you use on your skin at night before bed?

I use a cream cleanser at night – currently loving Neutrogena’s Nourishing Cream Cleanser, followed by Origins Mega Mushroom Skin Relief face serum and the L’Oréal Youth Code eye cream and face moisturizer. oceanstylemagazine.com

Oh, Brother!

We get the low-down on Brother Jimmy’s BBQ from Mitchell Nover of Mitch and Mel Take Miami!

Despite being one of the southernmost cities in the country, Miami is not what you’d consider a true part of the “dirty South.” Miami is much more of a blend between Latin America and the Northeast, a rare city whose identity has nothing to do with its geography. That said, the Southern food trend has been going strong here for years now, with both upscale takes and down home joints popping up all over town. The newly-opened Brother Jimmy’s BBQ in South Miami has found a place somewhere in the middle of the spectrum, offering up serious Southern-style barbeque fare in a relaxed, yet clean and classy environment.

We had the pleasure of checking out Brother Jimmy’s BBQ during its opening weekend. Taking the space of the dearly departed Dan Marino’s Fine Food & Spirits in Sunset Place, Brother Jimmy’s seems to better fit the demo of the South Miami mall. But don’t let the proximity to the University of Miami fool you; Brother Jimmy’s is not just another party spot for college kids. While this Brother Jimmy’s is still keeping the fun level on high, following in the footsteps of its sister restaurant in Mary Brickell Village with happy hours and theme nights, the main focus here is first and foremost putting out quality dishes. Anyway, enough blabbing, we think you get the idea. Let’s get down to business…

We must admit we went a little crazy with the appetizers, ordering up some BBQ Minis (pulled chicken, brisket, and pulled pork sliders), Popcorn Shrimp, Spinach & Artichoke Dip, and BBQ Chicken Quesadillas. They were all delicious, but more importantly, much-needed accompaniments to our super strong drinks.

Now that I brought them up, let’s talk about the drinks. As I mentioned before, Brother Jimmy’s South Miami is focusing on food, but that doesn’t 18 OCEAN Style

mean the bar component isn’t extremely important. Of course, you can order up some beer, wine or any brand of liquor imaginable, but the real fun lies in the cocktail list. We tried a few of their quirky, Southern takes on classic cocktails, including the Honey Badger (Woodford Reserve bourbon, St. Germaine, orange juice, honey), the Backyard BBQ Tea (Sailor Jerry spiced rum, homemade lemonade, real sweet tea), the Jimmy’s Dark & Stormy (Mount Gay rum, ginger beer, fresh lime), and two different Margaritas (the Grand Stand with top shelf tequila and the Frozen Strawberry).

Be forewarned, these drinks are not for the faint of heart. You’re probably good to go with just one or two, unless you’re looking to turn up, in which case go crazy and order up Swamp Water, their signature party drink served in a fish bowl.

OK, back to the food. In our opinion, the main courses are where Brother Jimmy’s really shines with no-frills Southern barbecue just the way we like it. We went for a selection of classics: cornmeal crusted Fried Catfish, tangy Southern Style Ribs, and decadent Carolina Pulled Pork. All entrees are also served with one side (brussel sprouts, corn on the cob, etc.), cornbread and pickles. To be honest, I don’t know how we could even move after this amazing meal, but isn’t that what Southern cooking is all about?

If you’re not licking your fingers and loosening your belt then something went wrong. Needless to say, we were supremely satisfied. Oh, Brother!

Mitch’s Recommendation: Do yourself a favor and go “put some South in your mouth!”

Standout Dishes: Again, everything was delicious, but if you have to choose just one each from the cocktails, appetizers, and mains, go for the Honey Badger, BBQ Minis, and Southern Style Ribs. They’re can’t miss delish. oceanstylemagazine.com

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Super Toning Beach Exercises

is recruiting all the muscles needed to keep you from falling over! Repeat at least 10 times before switching legs.

SKIPPING Yes, the activity that many of us once did with abandon as children is a bona fide calorie torcher at the beach. Skipping on the sand engages your muscles differently than traditional running. Do a couple of shuttles back and forth between sets of the toning exercises to keep your cardio up.

If skipping feels a tad too grade school for you, sprints are a great alternative. Go barefoot to get your tootsies in on the action.

hang of it. You can also do plié-style jump squats by starting on your tiptoes with heels touching, toes turned outward at a 45 degree angle, and then jumping up and landing with your feet still turned out but more than shoulder-width apart and lowering into a squat. Push back up through your heels and jump your feet back together on your tiptoes to complete the rep. You’ll feel this variation most in those hard-to-tone inner thighs.

JUMP SQUATS You can start these from a standing position by jumping into the air and landing in a squat, or start from a squat position and jump up. The trick is to continue until fatigue, which won’t be as long as you think. Remember to keep your knees soft and go slowly at first until you get the

BALANCING LUNGES The good news here is that the sand will feel softer on your joints, allowing you to get a good stretch and go deep as you step forward, bend at the knee and lower until your thigh is parallel to the ground and the knee of your back leg is almost touching the sand. The challenge here

INCHWORM PUSHUPS This move will activate your upper body muscles.

Start by bending over at the waist and touch your hands to the floor. Walk your hands away from your feet until you are lowered into plank position. Perform one pushup. Then walk your feet towards your hands to finish the rep. Begin again by walking your hands out until you’re in plank position. Aim for 6 to 10 reps.

In addition, the beach is a perfect place to do yoga, so if your hotel offers it, sign up for a class or two. If not, even some gentle stretching, a series of sun salutations and some chanting or meditation will offer great benefits as you take advantage of the abundance of clean, fresh air to deeply inhale and exhale your stresses away. And we guarantee, you’ll feel a lot less guilty about indulging in all those beachside piña coladas!

by Tuere Randall

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CRAWLING PLANK While all of the previous exercises will cause you to use your abdominal muscles, this move is designed to target your core to help you score an enviable set of washboard abs. Get into a plank position (on your hands, not your elbows) and use your hands and feet to move you forward.

Start with 30 second spurts working up to a minute. You can try this moving sideways and backwards for a change.

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BLOODYGOODSTUFF

We’ve seen waterproof watches before, but this is ridiculous. Built to commemorate James Cameron’s solo dive to the bottom of the Mariana Trench, the Rolex Deepsea Sea-Dweller D-Blue Dial Watch sports a Ringlock case that enables it to stay waterproof down to a staggering 12,800 feet. Other features include a two-color gradient dial that goes from blue to black — signifying the change in water color during the historic dive — as well as a helium escape valve for decompression and a blue Chromalight display that ensures readability in even the darkest of environments.

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anthony Coffee Shop:

anderson

As a warm up to the OCEAN Style FashionShowcase weekend, we went to the archives to pull out this Coffee Shop from last year with comedian Anthony Anderson – one of our celebrity guests and golf invitational participants. In fact, Anthony has enjoyed the weekend so much over the past few years that he now headlines his own celebrity golf invitational for FashionShowcase Weekend.

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So these days you’re on the NBC sitcom “Guys With Kids” produced by another notoriously funny guy, Jimmy Fallon. You’ve have a long and prolific career on the silver screen, as well as on TV. What are some of aspects that you love about each?

First let me just say that I love what I do. I’ve been given the opportunity to live my dream every day and make a living at it. What I have is more than just talent. I honestly believe it’s a gift that I’ve been blessed with and it’s my duty/ responsibility to share this gift with the world.

That being said I love working in front of a live audience as I do with “Guys with Kids” and any other sitcom that I’ve done. There’s nothing like performing in front of a live audience and feeding off of their energy – the instant gratification you get from the audience of what works and what doesn’t. And you can beat the hours of a half hour sitcom. Now as far as the ‘silver screen’ I love where it takes me. I get to travel the world and film: London, Australia, Africa, Toronto, Montreal, Vancouver, Paris, The Caribbean, Monaco, Germany, Italy, Afghanistan, Qatar, Switzerland and all over the United States. In going to these places, I get to experience people and cultures other than my own and learn from them.

You’re known for your comedic talents, but you also have a very well-respected set of dramatic acting chops, having worked with industry heavyweights such as legendary director Martin Scorsese in The Departed. Do you have a preference?

I don’t have a preference so to speak. I’ve trained at my craft since the age of 9. I’m funny by nature but I do want to show the world that I have Range as an actor, comedically, dramatically, classically and musically. I run the gamut and would love to show the world all of what I have to offer.

Any desire to take on Broadway?

Yes, I have a huge desire to tackle Broadway. The theatre is where all of this was born! That would make this full circle for me. Without the theatre we wouldn’t have the arts as we know it today!

I was looking at pictures of you from over the years and it looks like you’ve become more fit recently. I know that you’re one of the many millions of people around the world who is diabetic. As you know, Diabetes disproportionately affects communities of color. What advice, if any, would you give others who have Diabetes?

Yes I have become more fit over the past few years. The main reason was 12 years ago I was oceanstylemagazine.com

diagnosed as a type 2 diabetic. I was 30 years old and in the prime of life when I was hit with this life-changing diagnosis. I took it very seriously, but within the last 5 years I kicked it into overdrive to start living a healthier life, taking control over the disease before it took control over me even more. That’s why I’m eating healthier, eating smaller portions, eating more sensible meals throughout the day as opposed to starving myself and eating one big meal a day. These are the things that I go around the country talking about and helping educate our community about. Every African-American born today has a 50/50 chance of being diagnosed as a type 2 diabetic. And this can be averted with exercise and eating healthier. It’s really that simple!

Blackjack or Poker?

Blackjack.

Apple or Android?

IPhone 7.

Harrison Ford as Hans Solo or Indiana Jones?

Hans Solo of course! He was kicking ass in outer space! Anybody can kick ass on land, but in outer space?!! And his homie was Chewbacca!

Are you a James Bond fan? What did you think of Skyfall Yes, I’m a James Bond fan and yes I saw Skyfall and I thought it was a great film. James Bond is once again a killer and you can see it in his eyes!

If you could cast the next James Bond, who would it be?

I wouldn’t change Daniel Craig as Bond. He is the fucking man!

You’ve been a regular guest at OCEAN Style events for a few years now. Tell us one thing that you must do each time in you’re in Jamaica.

Party with Diddy in Tryall, climb Dunn’s River falls, eat jerk chicken and curry goat, wind it up at Seven, lay in the sun, play golf at the white witch, smoke a spliff and go to KFC!

In addition to being very vocal about raising awareness for Diabetes, you also won $250,000.00 on Who Wants To Be a Millionaire for Alzheimer’s Research. Are there any other causes that you are near and dear to your heart?

I’ve either lost family members or have family members fighting Cancer, Diabetes, Alzheimer’s and Sickle Cell. So these are causes that are near and dear to my heart.

What’s first on your list of places to see that you haven’t visited already?

I would have to say that South Africa is at the top of my list of places to visit that I haven’t been yet.

Speaking of places…London or Paris?

Paris because of the food and the language.

Basketball or Football?

Football, of course.

Fried chicken or barbecued ribs?

It’s a tie cause I make the best of both!

Beyoncé or Rihanna?

Beyoncé hands down! Sorry, Rihanna!

You’re a recurring guest at the OCEAN Style Celebrity Golf Invitational and now you have your own Invitational in Jamaica for FashionShowcase Weekend. How long have you been a golf enthusiast?

I’ve been a golf enthusiast for over 16 years now. I love the game and take my sticks where ever I go whether I’m playing or not.

What’s the last item you splurged on?

The last thing I splurged on was a 2014 Audi A3 for my daughters sweet 16!

What’s on the horizon for you? Where can fans look for you next?

More movies and TV shows are on the horizon but you can catch me on AOL producing and hosting my cooking show called Anthony Eats America where I travel the states interviewing America’s best home cooks.

Much has changed in a year! This September, you can find Anthony starring in ABC’s new sitcom “Black-ish” with Tracee Ellis Ross and veteran screen actor Laurence Fishburne (with whom he also co-produces the show). Of course, we can’t wait to see him in October!

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Celebrity Fashion

MTV Video Music Awards

This year, the Emmys were quite blasé as far as red carpet fashion goes. Thankfully, the MTV Video Music Awards did not disappoint the throngs of spectators who were eagerly awaiting a more eventful glimpse of red carpet fashion.

While the Hollywood set usually opts for a more traditional expression of glamour, we love the edgy rocker chic of the music crowd, where creativity is often lauded over conformity and rules are made to be broken. Our picks for best dressed at the VMAs celebrate a little bit of both – imaginative looks that don’t eschew all fashion sense, or teeter on the precipice of ridiculousness for shock’s sake. Beyoncé went for a dramatic black figure-hugging dress

by Nicolas Jebran, while her sister Solange rocked high-fashion for the masses with a suit from H&M the way that only she can. Chanel Iman, swaddled in a black bondage-inspired dress and matching ankle boots, slinked on the scene, a testament to what fashion and music observers have known for years – models and musicians go together like peanut butter and jelly. Rita Ora gave us major gam in a split-up-to-there crimson slip dress by Donna Karan Atelier and vintage Hollywood glam with slicked back platinum locks, her trademark red lip and a diamond choker. And Nicki Minaj kept her hair and makeup tame while showing off a bit of her wild side in an animal printed dress by Saint Laurent with nude pumps. oceanstylemagazine.com

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ZAC Zac Posen Resort 2015

by Nati Suisse

ZAC Zac Posen delivers sporty sophistication with youthful details in the latest Resort 2015 season’s collection. It feels like active wear is back in a very big way, though the primary influences were drawn from tennis. Posen used a number of shades of blue, such as navy, royal and cerulean, as well as black, white and gray, giving the entire suite of pieces a decidedly uniform feel. Some of the creations were more structured than others, but on the whole, the silhouette was slim-fit with stretchy knits, helping to achieve the perfect balance of athleticism and high fashion. Even the night out ensembles and evening wear are elegant with a hint of sportiness. We love how ZAC Zac Posen has incorporated graphic elements, which look bold, contemporary and of course, athletic, while strategically using prints to optically build the allusion of texture with some of the fabrics. Those of you who want to make a real statement and have that special, modern edge flair without having to sacrifice comfort for style will definitely gravitate towards these polished and refined looks. All in all, this collection looks easy and versatile.

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Moschino Resort 2015

by Nati Suisse

For its Resort 2015 Collection, Moschino presented bright, cool and youthful creations that were whimsical and full of color.

The transitional season comes with fun, pop up clothes that are animated and chic, true to the Moschino aesthetic. The brand’s creative director Jeremy Scott weaved together candy colored hues and bright pop culture references along with quirky embellishments, as well as a number of Moschino-emblazoned prints and their trademark logo hardware. Included in the offerings were sequins, bold prints, slogans, and Coca-Cola bottle inspired prints. The brand’s tongue-in-cheek style of humor was also evident in pieces such as a long jacket printed with dollar signs, and a bookbag in the style of denim overalls, while traditional overalls were given a remake in pastel pink. Indeed, Moschino pre-spring 2015 evokes the kind of playfulness that has inspired the label’s followers year after year.

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Farewell,

Summer!

We take a look back at some of the looks we loved best, from on-trend rashguard swimwear and cropped tops to flirty skirts and breezy blouses that remain effortlessly timeless.

Photographer: Steve Conner Model: Summer Crosley

Swimwear Milly 30 OCEAN Style

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TOP: Helmut Lang SKIRT: Liu Jo

SKIRT AND TOP: Moschino

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TOP AND BIKINI BOTTOM: Vitamin A

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left: Style Stalker this page: Swimwear Mara Hoffman

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peach strawberry sangria

We can think of no better way to bid adieu to the ripe juiciness of summer than with a pitcher full of this fragrant and delicious Peach and Strawberry Sangria recipe that we found on Epicurious.com. Peaches and strawberries are at their peak in the summer months and they are clearly the stars in this joyous concoction.

Ingredients • 1 750-ml bottle dry white wine • 1 1/2 cups Essensia (orange Muscat, a sweet dessert wine) • 1 1/2 cups sliced strawberries • 1 cup peach liqueur • 3 peaches, each cut into 12 slices • 1 large orange, cut crosswise into 6 slices • 1 large lemon, cut crosswise into 6 slices • 1/4 cup strawberry syrup (optional) • 3 to 4 cups ice cubes Preparation Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice. shopping tip: Strawberry syrup can be found near the maple syrup at some supermarkets and specialty foods stores.

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