THE MAR-A-LAGO CLUB 2022 VOLUME XXVII
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(631) 537-5454
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764 - 4
montauk highway montauk
(631) 668-2211
“Saunders, A Higher Form of Realty,” is registered in the U.S. Patent and Trademark Office. Equal Housing Opportunity.
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Contents VOLUME XXVII
10 MANAGING DIRECTOR’S WELCOME 12 DINNER IS SER VED Take a closer look at Marjorie Merriweather Post’s divine tableware. BY CATHY CHESTNUT
16 OH,WHAT A NIGHT! Brian Schottenstein and Toria Aronoff say “I do” in a floral d eamland. BY CATHY CHESTNUT
24 INDULGE A sampling of tantalizing dishes and desserts prepared by Mar-a-Lago chefs. PHOTOGRAPHY BY JERRY RABINOWITZ
34 COCKTAILS WITHA TWIST Mixologists concoct refreshing, innovative libations at the club’s three cocktail venues. BY MARK SPIVAK 38 EXCEPTIONALVARIETY The club’s wine program blends rare vintages and new favorites, personalized service, and winemaker dinners. BY MARK SPIVAK
42 ACE! AT TRUMPTENNIS CENTER The season opened with resurfaced red clay courts and other upgrades. BY CATHY CHESTNUT
46 MEMBER SPOTLIGHTS The Ewing and Lomangino families share their appreciation of this Florida jewel. BY CATHY CHESTNUT 48 POSH PAPARAZZI
ON THE COVER
The Mar-a-Lago Club Photo by Erb/Dufault Photography 4
ERB/DUFAULT PHOTOGRAPHY
56 DIRECTORY OF SERVICES
THE JEWEL OF PALM BEACH
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THE MAR-A-LAGO CLUB, L.C.
“Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.” -Dr. K.D.
THE JEWEL OF PALM BEACH Publisher Terry Duffy Rose Glamoclija, R.N. Founder & Administrator
Boca Nursing Services, Inc. It’s The Personal Touch That Makes The Difference Offering Quality Private Duty Nursing Care and Care Management Services since 1993 Available 24 Hours a Day • Registered Nurses • Licensed Practical Nurses • Certified Nursing Assistants
• Home Health Aides • Physical Therapy • Companions • Live-Ins
• Homemakers • Speech Therapy • Occupational Therapy
Serving Broward, Palm Beach, Martin & St. Lucie Counties www.BocaNursingServices.com 342 E. Palmetto Park Rd., Suites 1 & 2 Boca Raton, FL 33432
255 Sunrise Avenue, Suite 200 Palm Beach, FL 33480
(561) 347-7566
(561) 833-3430
Fax (561) 347-7567
Lic#HHA20196095
Fax (561) 833-3460
Editorial Director Daphne Nikolopoulos Editor Cathy Chestnut Creative Director Olga Gustine Art Directors Airielle Farley, Jenny Fernandez-Prieo Contributing Writer Mark Spivak Contributing Photographers Ian Adams, Tracey Benson Photography, Gian Andrea Di Stefano, Erb/Dufault Photography, Genevieve de Manio, Muñoz Photography, Jerry Rabinowitz, Visual Enterprises Digital Imaging Specialist Leonor Alvarez Maza ADVERTISING Sales Director Deidre Wade Account Managers Kathleen Beuttel, Melissa Zolin Schwartz, Dina Turner, Meegan Wyatt PRODUCTION Production Director Selene M. Ceballo Production Manager Kayla Earle Digital Pre-Press Specialist George Davis Digital Production Coordinator Brendan Everson Advertising Design Coordinators Anaely J. Perez Vargas, Jeffrey Rey OPERATIONS Chief Operating Officer Todd Schmidt Office Manage Andrea Berumen Marketing Manager Christopher Link Distribution Manager Judy Hefli Circulation Manager Marjorie Leiva Accounting Specialist Mary Beth Cook Accounts Receivable Specialist Ana Coronel
CAVIAR HOUSE
In Memoriam Ronald J. Woods (1935-2013)
HOUR MEDIA, LLC CEO Stefan Wanczyk President John Balardo PUBLISHERS OF Palm Beach Illustrated • Naples Illustrated • Fort Lauderdale Illustrated • Palm Beach Charity Register • Naples Charity Register • Florida Design • Florida Design Naples • Florida Design Miami • Florida Design Sourcebook • Palm Beach Relocation Guide • Palm Beach Relocation Guide • Fifth Avenue South • Pinnacle: Jupiter Medical Center Foundation • Traditions: The Breakers • Palm Beach 100 • Naples 100 • Art & Culture: Cultural Council for Palm Beach County • Pinnacle: Jupiter Medical Center Foundation • Waypoints: Naples Yacht Club • Naples on the Gulf: Greater Naples Chamber • Jupiter • Stuart • Aventura • Vero Beach Magazine • Community Foundation of Collier County Community Report • Advances: Tampa General Hospital
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Published by Palm Beach Media Group North P.O. Box 3344, Palm Beach, FL 33480 Telephone: (561) 659-0210 • Fax: (561) 659-1736 palmbeachmedia.com Copyright 2022 Palm Beach Media Group North. All rights reserved.
THE JEWEL OF PALM BEACH
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Your Palm Beach dream is closer than you think. OFFERED EXCLUSIVELY
OFFERED EXCLUSIVELY
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Average Sales Price YTD 2022
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Active Exclusive Offerings
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Volume Off-Market YTD 2022
Statistics assembled as of January 2022
Not intended to solicit currently listed property. © Compass Florida, LLC. Equal Housing Opportunity. All information furnished regarding property for sale or rent or regarding financing is from sources deemed reliable, but Compass makes no warranty or representation as to the accuracy thereof. All property information is presented subject to errors, omissions, price changes, changed property conditions, and withdrawal of the property from the market, without notice.
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PENDING OFF MARKET
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Margit Brandt Representing Seller
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Margit Brandt Representing Buyer
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PENDING
SOLD OFF MARKET
Dailey Janssen Architects
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584 Island Dr, Palm Beach
Margit Brandt Representing Buyer
Margit Brandt Buyer Representation
Last Asking $4,800,000
Last Asking $27,000,000
SOLD
SOLD OFF MARKET
Smith and Moore Architects
259 Pendleton Ave, Palm Beach
261 Nightingale Trl, Palm Beach
Margit Brandt Seller Representation
Margit Brandt Buyer Representation
Last Asking $23,900,000
Last Asking $9,100,000
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The Jewel of Palm Beach
It is my great pleasure to welcome you to The Mar-a-Lago Cub. We are all very excited about the new season and everything that it brings into our lives, especially the fond memories. This past year, Mr. Trump has taken permanent residency at Mar-a-Lago since his presidency. He has avidly initiated an upgrade program for the facilities to bring the grandeur back to Mar-a-Lago by restoring the property to reflect the dignified gracefulness of a bygone era. With an eye for beauty and elegance, new outdoor furnishings that coordinate the swimming pools from “sea to land” have been selected. To complete the symmetry, the new landscaping and grooming of the estate have the stamp of the Mar-a-Lago motto Ne plus ultra (“There is none above”). I hope you will join us for the numerous charitable events taking place at Mar-a-Lago this year. Many noble causes need support and the efforts of those who contribute an extraordinary amount of time to bring their plans to fruition are admirable. New Year’s Eve at Mar-a-Lago was a night to remember—the third year of a fabulous array of surprise headliners and special appearances. The same great band as the previous year led the evening, with Times Square activity streamed via closed circuit. A complimentary professional photographer captured the night’s glamour and excitement (see Posh Paparazzi). I look forward to greeting all of you at Mar-a-Lago. My very best wishes for a wonderful season, good health, and a prosperous 2022.
GIAN ANDREA DI STEFANO
WELCOME
Live well,
IAN ADAMS
Bernd Lembcke Executive Vice President Managing Director
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DINNER IS SERVED MARJORIE MERRIWEATHER POST’S INVALUABLE CHINA AND TABLEWARE ARE DISPLAYED IN GLASS CABINETS AT THE CLUB PHOTOGRAPHY BY JERRY RABINOWITZ
The divine collection includes Venetian stemware and Capodimonte porcelain plates, a distinctive style made in southern Italy since the 1700s.
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SCOTT ERB & DONNA DUFAULT ERB PHOTOGRAPHY
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Above: Gilded glassware with a pastoral motif lends a regal but festive mood to the table. Right: A solid gold charger plate.
t formal dinners, Marjorie Merriweather Post broke out her best tableware: solid gold chargers (kept in a safe when not in use), Capodimonte china, and Venetian stemware that was appraised by Christie’s in 1960 at $1,000 per stem (that’s $9,390 per stem today). She was the consummate hostess. It’s been said that butlers worked tirelessly preparing for the evening, centering tables and measuring the placement of the dinner plates to the napkins, candleholders, and silverware. Post, considered American royalty, gathered influent al guests and international dignitaries at the 29-foot-long, marble-top dining table in the lavish 1,500-square-foot dining room. The romantic space is lit with gilded, carved-wood chandeliers with flo er-shaped fabric diffusers. The room's design is a reproduc-
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tion of the dining room in the Palazzo Chigi in Rome, home of the Italian prime minister. Spanish chandeliers, Venetian chairs, and the striking ceiling decorated with billowing sky frescoes regally ensconced fortuitous dinner guests. The wealthiest woman in America for decades, Post was famously known to curate both her guest lists and menus. According to the 2013 biography Living Artfully: At Home with Marjorie Merriweather Post by Estella M. Chung, Post disdained tardiness and dinner was served promptly at the designated time—no matter how prestigious the latecomer—because she didn’t want others to be inconvenienced. Another entertaining secret, according to the biography: Her secretary recorded the menus so guests wouldn’t be served the same thing twice. — Cathy Chestnut
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THE MAR-A-LAGO CLUB
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Oh, What a Night!
A choreographed first danc , personalized ballad, and cascades of dreamy florals punctuated Brian and Toria Schottenstein’s memorable Mar-a-Lago wedding BY CATHY CHESTNUT
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hoosing Mar-a-Lago for their wedding venue was the easiest decision Brian Schottenstein and Toria Aronoff had to make leading up to their nuptials. Brian has been visiting Palm Beach since he was a child with his parents Terri and Gary Schottenstein, longtime Mar-a-Lago Club members. “We love Palm Beach so much, and there’s not a better place in Florida than Mar-a-Lago,” Brian says. “We love spending time at Mar-aLago and had been there many times throughout our relationship, so we thought it would be a great place to get married.” With the romantic architectural jewel as the backdrop, Toria and Brian set out to create a memorable, one-of-a-kind wedding with unexpected, dazzling “wow” factors. They enlisted renowned Ed Libby & Co. Events—which designs lavish celebrity parties and extravagant florals for venues stretching from Beverly Hills and Las Vegas to New York City. Libby helped the couple envision grand floral designs cascading into a fairy-tale dreamland. “There are trends in Palm Beach weddings, but we wanted something that was really different and unique,” Toria says. “Working with Ed Libby was an amazing experience. Seeing his ideas come to life was truly remarkable.”
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Opposite page: Toria Aronoff and Brian Schottenstein married on December 11, 2021. Above: The fl wer-adorned swans, symbolizing love, and the towering wedding cake were the event’s centerpiece. Right: Their monogram logo decorated the dance floor and band backd op.
Flowers dominated the design of the December 2021 ceremony and reception, covering two oversized swan centerpieces, chandeliers, the band backdrop, and the chuppah canopy. The couple’s wedding logo was featured prominently behind the band, on the towering wedding cake, and on the dance floor. The real showstopper, however, was devised by Toria and Brian a year before the event: a choreographed first dance that they regularly rehearsed to “Anyone” by Justin Bieber. Then Brian and the band members donned red jackets, à la Jersey Boys. With her father Jay on guitar, Brian sang his personalized version of “Oh, What a Night,” rewritten to extol their courtship. “Everyone loved it. THE MAR-A-LAGO CLUB
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The couple exchanged vows under the chuppah, transformed into a floral orest with golden tree trunks. Ed Libby’s magni cent floral designs ere the decor’s pièce de résistance. Below: Custom cookies, donuts, candies, bananas Foster, and Graeter’s ice cream were offered at the dessert station.
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They weren’t expecting it,” Toria says. “The mash-up was amazing.”
LOVE & ELECTRICITY IN THE AIR Toria and Brian are both Ohio-born Buckeyes and they live in Columbus, where he is president of Schottenstein Real Estate Group and she recently launched her marketing company, Aronoff Social. Many of the 400-plus wedding attendees traveled from Ohio to celebrate with the Schottenstein and Aronoff families. The night before, some 300 participated in the rehearsal dinner at The Breakers, giving out-of-
towners and the 24-member wedding party an exclusive Palm Beach immersion. The traditional Jewish ceremony included the hora and was officiated by Rabbi Mitch Levine as vows were exchanged beneath the chuppah, which emulated a floral forest with golden tree trunks. Toria was escorted down the aisle by her father, Jay Aronoff, and 89-yearold grandfather, Stanley J. Aronoff, former president of the Ohio Senate. Her mother and stepfather, Karen and Jonathan Bader, watched with pride as a 10-violin ensemble played “A Whole New World” as Toria was being ush-
ered into the next chapter of her life. During the reception, intimate words were delivered by the couple, followed by Terri and Gary Schottenstein, and then Donald Trump. “He gave nice remarks about our family and our long-standing relationship with him,” Brian says. “I was honored to have the former president at our wedding.” The escort and, later, a grandfather-granddaughter dance “are moments I will always cherish,” Toria says. From beginning to after party, the energy was electric throughout the evening. “I don’t think we played slow songs, other than during THE MAR-A-LAGO CLUB
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Top left: Donald Trump honored the couple’s union with a few remarks during the reception. Right: Brian in the red jacket he wore to perform “Oh, What a Night” and Toria in her after-party Oscar de la Renta dress, customordered from Paris. Opposite page: Brian and Toria surprised wedding guests with their choreographed first danc .
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The Details
Photography: Genevieve de Manio Planner: Carrie Zack Events Creative Director: Ed Libby & Co. Events Floral Production: J Group Events Bridal Gown and Veil: Carolina Herrera Bridal Shoes: Manolo Blahnik Bride’s After Party Dress: Oscar de la Renta (Custom) Bride’s After Party Shoes: Valentino Groom’s Tux and Shoes: Pantheon Custom Clothiers Groom’s Watch: Patek Philippe Cuff Links: Passed down from his grandfather Event Branding/Invitations: Ceci New York Cake: Earth and Sugar Entertainment: The Social Dance Band, Aragon Artists Reception Dance Entertainment: Dance Hub Palm Beach After Party Entertainment: Aragon Artists Lighting: Frost Florida Jewelry: Provident Jewelry Hair: Nichola Lynch Makeup: Angelique Cecchetti
dinner,” Brian muses. Their first dance and Brian’s crooning lit the vibe. Dance Hub Palm Beach performed a Viennese waltz and rumbaed at the reception. The after party featured a DJ, choreographed LED hula hoop troupe, and disco greeters serving light bites and cocktails. Toria shined at the reception in an Oscar de la Renta dress, customordered from Paris, which she adores. The cake, flanked by two showpiece swans at the Grand Ballroom entrance, was the centerpiece. Toria worked closely with Mar-a-Lago staff on designing a custom dinner menu and dessert station, which offered custom Mara-Lago baked sweets and bananas Foster stations, the families’ favorite candies, and Graeter’s ice cream (an Ohio
staple). Dessert staff’s ties bore “LOVE IS SWEET” with the wedding logo. Amid the celebration, Toria and Brian ensured they stayed with each other throughout the evening. “Other than changing outfits, we were together all night and danced a lot,” she says. “I feel like people really gravitated toward that love.” Brian agrees. Among all the evening’s dazzling highlights, “the most important thing is the love we have for each other. I think everyone in the room felt it. It’s the only time we’ll have all of our family and friends in one room at the same time. We were all just enjoying ourselves and didn’t worry about what was happening outside of the ballroom.” d THE MAR-A-LAGO CLUB
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INDULGE
...IN MOUTH-WATERING ENTRÉES AND DESSERTS THAT EXCEED EXPECTATIONS CREATED BY MAR-A-LAGO’S CULINARY EXPERTS PHOTOGRAPHY BY JERRY RABINOWITZ
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TUNA TARTAR
Pear chutney, pear purée, horseradish snow
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BROCCOLI SENSATION
Broccoli variations, almond dukkah, mustard seed caviar, Meyer lemon gel
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BRAISED LAMB Slow-cooked arrowhead cabbage, salsify, Madeira glaze
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SEARED FOIE GRAS Pistachios, apple three ways
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TURBOT FILET AND MUSHROOMS Leek cannelloni, cherry tomatoes, roasted caulifl wer, Meyer lemon broth
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HONEY CAKE Passionfruit gel, white chocolate honeycomb
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FOIE GRAS MOUSSE Atop blackberry jam, with butter-toasted brioche, candied hibiscus, thyme and pink peppercorns
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CASHEW-CRUSTED SEABASS Sweet potato mousseline, fennel salad, banana brûlée, curry oil, lobster-coconut broth
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GRILLED BRANZINO Braised endives, watercress purée, baby beets, almond gremolata, fish fumet purée, coconut chili broth
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PISTACHIO CAKE Raspberries, Chantilly
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BROWNIE AND CHOCOLATE MOUSSE CAKE Vanilla ice cream
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COCKTAILS WITH A Have you tried the Chandon Garden Spritz or Watermelon-Rosemary Mule? PHOTOGRAPHY BY JERRY RABINOWIZ
CLOISTER
Smoky Negroni: A smoky take on the classic Italian aperitivo— one part gin, one part vermouth rosso, and one part Campari— with orange peel
Twist
Opposite page: Garden Gin and Tonic: A traditional gin and tonic with cucumber slices and lemon juice
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SCOTT ERB & DONNA DUFAULT ERB PHOTOGRAPHY
he Mar-a-Lago Club maintains three separate cocktail venues where members can relax and enjoy a glass of good cheer with friends and family. The Library is located in the main house, accessible from the living room, Cloister, and tea house. Luxurious and comforting, it conjures the atmosphere of a grand Belle Époque hotel lounge. The Cloister, a Ushaped bar on a coral deck facing the Intracoastal Waterway, provides sun and breezes in ideal weather. The extremely popular Beach Club offers a separate selection of craft cocktails and frozen drinks, along with an atmosphere reminiscent of being on a cruise ship.
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CLOISTER
Spicy Mango Cocktail: Gin, mango purée, lime juice, chili fla es, and tonic, garnished with mango and rosemary “The Beach Club is a unique destination,” says mixologist David Carrillo, who designed the cocktail menu. “It’s extremely popular with members. We try to offer light, refreshing drinks with fruit and fresh herbs that make use of the cuttingedge trends right now.” One of those trends is watermelon, which appears in both the Watermelon-Rosemary Mule (a variation on the classic Moscow Mule) and the Watermelon-Jalapeño cocktail. Tequila and mezcal, both in vogue, are featured in several of the drinks. Most popular of all is the Chandon Garden Spritz, which was discovered last summer in Europe by The Mar-a-Lago Club Managing Director Bernd Lembcke—and it quickly became a sensation at the club. “Our members are sophisticated and well-traveled,” says Gabor Veres, manager of food and beverage services, “and our cocktail program reflects that. When our members come here, we want them to experience the same level of creativity and service they enjoy anywhere else in the world.” — Mark Spivak 36
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THE BEACH CLUB From left to right: Chandon Garden Spritz: Domaine Chandon sparkling wine infused with orange peel and garnished with fresh rosemary Smoky Tequila Old Fashioned: Bruxo Mezcal and Don Julio Añejo Tequila with Angostura and chocolate bitters Watermelon-Rosemary Mule: Vodka, muddled watermelon, ginger beer, and rosemary-infused simple syrup Watermelon-Jalapeño: Reposada tequila, watermelon, jalapeño, lime, and agave, shaken and served in a highball glass The Mist: Dry gin and St.-Germain liqueur with fresh mint, apples, cucumber, and lime
LIBRARY
Espresso Martini: Layered with Baileys Irish Cream and topped with ground espresso THE MAR-A-LAGO CLUB
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Exceptional Variety The Mar-a-Lago Club’s wine program blends rare vintages and new favorites, personalized service, and winemaker dinners
JERRY RABINOWITZ
BY MARK SPIV AK
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Mar-a-Lago wine dinners showcase the world’s top estates, with guests guided through the evening by a winemaker or vineyard owner.
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ine plays a vital role in the culinary program at The Mar-a-Lago Club, which makes a special effort to accommodate the wishes of members who have requests for allocated and rare bottles. As elsewhere in Palm Beach, wine tastes have evolved over the past decade. “The wine list is a living organism,” says Gabor Veres, manager of food and beverage services. “The list changes gradually over time, rather than radically all at once, and the goal is always to be responsive to what the members want.” By and large, member preferences at Mar-aLago tend to mirror national trends. Growth in Pinot Noir has been explosive over the past few years, and that popularity has sparked a renewed interest in the red wines of Burgundy. The club offers the best of artisan growers from both the Côte de Beaune and Côte de Nuits.
“Pinot Noir appeals equally to men and women,” says Veres, “and it’s flexible—if a party of four has ordered steak, chicken, veal, and salmon, Pinot Noir can pair well with all of it.” Regardless of the category, members are gravitating toward small, hand-crafted selections from dedicated vintners around the world: The list offers Syrah from Arnot-Roberts and Sine Qua Non, as well as the rare 2000 vintage of Dom Perignon P2, cellared at the property and re-released in perfect condition. There are more than 300 selections, and the hallmark of the list is its balance. Grower Champagne is offered alongside the Grande Marques; in addition to the best-known names in Chardonnay from America and France, there is German Riesling, whites from the Rhône Valley, and selections from Spain, Italy, and Australia. The famous Cabernets of Napa and Bordeaux are complemented by the very best of Tuscany.
TRENDS & TRUSTED FAVORITES Much of the change in wine preferences at the club is due to the influx of new and younger members. “We have many new members, and they’re both wine-knowledgeable and well-rounded,” says General Manager Bernd Lembcke. “They’re ready to try wines from different regions. They let us know what they like, and we’re happy to order the wines for them.” Traditionally, members opted for classic French wines such as Bordeaux and Burgundy, but in recent years, California wines have been gaining in popularity. Hard-to-find Chardonnays from the Golden State such as Kistler, Three Sticks, and Konsgaard are now fixtures on the club’s list, and complex Sauvignon Blanc such as Peter Michael’s L’AprèsMidi are also favorites. Bordeaux remains popular, of course, and several dozen Grand Cru Classé are offered THE MAR-A-LAGO CLUB
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JERRY RABINOWITZ
Château Petrus 2009 is the most expensive bottle on the list at $5,000. 40
from every region of the Gironde, from Châteaux Pavie and Ausone in Saint Émilion to the first growths of Lafite, Latour, and Haut-Brion. Château Petrus 2009 is the most expensive bottle on the list at $5,000, but there are occasions when even that won’t do. “One of our members wanted Château Petrus 1982 for a dinner party,” says Lembcke. “He had the wine in his home cellar, but of course he couldn’t bring it into the club, so we found several bottles for him.” Even though wine has eclipsed spirits as the drink of choice, one low-alcohol cocktail preference is the new Chandon Garden Spritz—discovered by Lembcke during a trip to Europe last summer—which has created a sensation at Mar-a-Lago. A blend of Domaine Chandon sparkling wine from California with bitters, fresh oranges, orange peels, and herbs and spices, it is available both by the glass and
bottle throughout the club. “It’s similar to an Aperol Spritz,” says Veres, “and it’s a refreshing summer drink that fits perfectly into the Florida lifestyle.” The club currently has two sommeliers on staff, and their role extends beyond helping members select wines with dinner. At Mar-aLago, they also design an educational program for the servers, holding training seminars in wine etiquette and bringing in distributors and winemakers to conduct tastings. In that way, the wine program becomes dynamic and interactive for the members even at times when the sommelier may not be physically present in the dining room. One innovation this season is the availability of premium wines by the glass using the Coravin system, a revolutionary device that allows wine to be extracted from a bottle without pulling the cork. Sommeliers Mariaan van
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WINE CELLAR
SECRETS
The club’s curated, balanced wine list features 300 selections of the best-known names from around the globe. Zyl and Alessio Melis are featuring a rotating selection of high-end wines (such as Tignanello and Grand Cru Chablis) which will change monthly. Not surprisingly, selections from the Trump Winery appear both on the main list as well as the wines by the glass. Located in the Blue Ridge Mountains along central Virginia’s Monticello Wine Trail, the estate spans 1,300 acres and is the largest winery in Virginia and on the East Coast. Winemaker Jonathan Wheeler turns out a lineup including whites, rosé, sparkling wine, and age-worthy reds. The Trump wines are a frequent selection for banquets, and they have become the personal favorites of many club members. Most popular are the Blanc de Blancs sparkling wine, Chardonnay, and Meritage (a blend of Merlot, Cabernet Franc, and Petit Verdot).
WINEMAKER DINNERS The club’s unique series of wine dinners illustrates how tastes are adapting and changing. Many dining rooms host winemaker dinners, but Mar-aLago has traditionally focused on the world’s leading estates, with the requirement that either an owner or winemaker be present that evening to guide the guests through the wines. The club’s younger members are more likely to have visited emerging California wineries, and in many cases have developed personal bonds with them. This year’s dinners kicked off on December 13 with the Palm Beach Branch of The International
Wine & Food Society, an international gastronomical organization founded in London by André Simon in 1933. The evening began with Krug Champagne and featured a dish of wild boar paired with a selection of Napa Cabernets. In January, Mar-a-Lago welcomed the Damilano Winery, founded in the Barolo region of Italy in 1890. Damilano specializes in vineyard-designated wines from some of the region’s top sites, such as Cannubi, Liste, Brunate, and Cerequio. The renowned California winery Hyde de Villaine (HdV) visited the club in early February. A joint venture between the Hyde family of Napa and Bugundy’s de Villaine clan, HdV is famous for Chardonnay, Pinot Noir, and Syrah that combine Old World tradition with New World sensibility. The final winemaker dinner of the season will take place on March 8 with the Gérard Bertand winery. A former professional rugby player, Bertrand took over the family wine business after the death of his father and has become one of the most famous vintners in the Languedoc-Roussillon region of France. d
Like many other things at Mara-Lago, the wine cellar has a story. When the house was originally built, a utility room was located in the service area underneath the kitchen, accessible by a spiral staircase.Tradition states that an air-conditioning unit and a heavy steel door were added when the room was converted into a climate-controlled storage vault for Marjorie Merriweather Post’s furs. Many years later, as the house transitioned into a private club, the room was outfitted as a wine cella . No modifications to the histo ic building are permitted, so the space can’t be enlarged. With more than 300 selections on the wine list, the staff orders small quantities and pays close attention to inventory management. According to The Mar-a-Lago Club Manager of Food and Beverage Services Gabor Veres, the cellar is nearing its maximum capacity with 2,200 bottles. Temperature and humidity control are vital factors in the storage of wine, particularly in the Florida climate. Wine ages gracefully at a temperature of 55 degrees Fahrenheit with an ideal humidity level is between 60-70 percent. If the humidity is too high, it can destroy the labels and saturate the corks; too low, and the corks shrink and allow air to seep in, ruining the wine. Perfect conditions for storing furs are lower (35-45 degrees Fahrenheit, with humidity between 45-55 percent), so the equipment was likely recalibrated before the transition. As Mar-a-Lago members sip wine in the dining room, many are not aware that behind the steel door of the cellar is a reminder of the mansion’s history.
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Ace! AT TRUMP TENNIS CENTER
The season opened with resurfaced red clay courts and other upgrades PHOTOGRAPHY BY JERRY RABINOWITZ
Mar-a-Lago Club members who “love” tennis are thrilled to hit the Trump Tennis Center’s red clay courts, which have been completely resurfaced with fresh clay and upgraded with new nets and net posts this season. “The courts are playing much, much better,” says head tennis pro Max Meade. “Everyone’s pleased.” Resurfacing the five courts was a major undertaking that took two weeks to complete and required laser-grading for precise leveling. The project was delayed due to the nationally widespread supply chain gaps and labor shortages. Meade and his team undertook a valiant effort to pick up 875 pounds of fast-dry surface clay in the late summer and apply it to the courts as a stop-gap measure, but it washed away during heavy rains. In addition to the court upgrades, which typically occur every five years, players are also enjoying new outdoor furniture and awnings for the courtside resting areas, and changes in the pro shop, Meade says. Built-in displays have replaced clothes racks, which took up floor space. A new assistant has been added to handle scheduling, inventory, and member queries. About 80 members play during the season, Meade says. The first major events of the season were fundraisers for Joe DiMaggio Children’s Hospital and the Andre Agassi Foundation for Education. 42
Five completely resurfaced clay courts, new outdoor furniture, and refreshed resting stations greeted players this season.
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MEET THE PRO Meade, 25, was born and raised in the small Kentucky town of Ashland. “I learned to walk at the Ashland Tennis Center while looking out the glass enclosure indoors and watching my brother play tennis,” he says. Meade began playing by the age of 4 and competitively in tournaments by the time he was 7. Noting his innate skill and passion for the game, Meade’s parents took him for lessons with coaches at Marshall University in Huntington, West Virginia, which had a winning college program. “Their coaches are fantastic and they’re the ones who made me the player I am today,” Meade says. At Lynn University in Boca Raton, he played on the men’s tennis team and earned his bachelor’s degree in sports management in 2018. This is Meade’s fourth season
at The Mar-a-Lago Club—the first three as assistant pro and now as head pro. “Mar-aLago is very prestigious and I couldn’t miss out on the opportunity,” he says. Meade is responsible for overseeing daily operations and planning regular events, in addition to providing private and clinic instruction. Holiday mixers that invite club members to play round robins followed by lunch and drinks are popular. “They play two or two-and-a-half hours and everyone plays everyone,” he explains. “The mixers are not serious—they are more like tennis socials.” He is planning other casual events as well as pro-am tournaments with universities in the region, which are well-received events that pair club members with students in competition. —Cathy Chestnut
DID YOU KNOW… …THE DRESS CODE AT TRUMP TENNIS CENTER IS 90 PERCENT TENNIS WHITES WITH 10 PERCENT NONWHITES TO MAINTAIN A TRADITIONAL, UPSCALE APPEARANCE? 44
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Member Spotlights
PERFECTVILLE Longtime members Lynda and Anthony Lomangino are closer to their home-away-fromhome since moving onto Palm Beach island
Anthony and Lynda Lomangino feel right at home at The Mar-a-Lago Club, where they’ve been members for 12 years because they appreciate the friendliness and warmth of the entire staff. Since recently moving into their island home on South Ocean Boulevard, the Lomanginos are closer to the club and its amenities. When they lived on Jupiter Island and in Palm Beach Gardens, Lynda drove to The Mar-a-Lago Club three times a week for tennis.They’ve always enjoyed weekly dinners at the club and are members of Trump International Golf Club, West Palm Beach. “You can’t image how magical it is,” she says. “The facility is magnificent between The Beach Club, the restaurant, and the spa.” With four children and five grandchildren, Mar-a-Lago is an inviting place to bring family for holiday events, including Christmas, New Year’s Eve, and for the charming Easter egg hunt. The family stays in cottages on the property, where they splash at the pool and stroll the shoreline. “It makes for a great time for everyone,” she says. “We’re all about family. We have a huge extended family, too, so it makes it a lot of fun.” Lynda and Anthony, the founder of the waste-hauling company Southern Waste Systems and another in New York, are long-time friends and supporters of former Presi-
Mar-a-Lago is like a “Disney guests feel special. That’s the attitude of everyone who works World for there. They can’t do enough for you. It makes you feel special.” grown-ups,” Both liken Mar-a-Lago to “Disney World for grown-ups.” Anthony Anthony says: “Walt Disney said, ‘The magic is in the details,’ says, because and Mar-a-Lago has captured that magic. The details coupled there’s magic with the history coupled with the personalities that come in all the through the place make it a magical place.” details. dent Donald Trump and attended his presidential inauguration. “Mr.Trump is a people person,” Anthony says. “He makes his
Though they also have a seasonal home in New York, the Lomanginos are very fond of Palm Beach. They’ve both embraced the nickname that Anthony devised for this special community: Perfectville. “It really is,” she says. 46
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TRULY A JEWEL The Ewing family recently joined The Mar-a-Lago Club to enjoy its fi stclass amenities close to home in “one of the top fi e cities in the world”
Ed Ewing has been enamored with Palm Beach for half a century. In recent years, he’s traded in his yacht at the end of Worth Avenue for a home on Palmetto Lane—where he plans to “spend almost half the rest of my life”—across the street from Mar-a-Lago. A self-made real estate and private-equity magnate, Ewing says he has known former President Donald Trump since the early 2000s. Edwin bought the third floor of the former Hotel Delmonico at Park Avenue and Fifty-ninth Street in Midtown Manhattan from Mr. Trump and had offices across the street in the Trump Tower until retiring in 2006. Ewing even had his eye on Mar-a-Lago for a time in the early 1980s. “I’m a student of real estate,” he says. “It’s a hobby.” After settling into their Palmetto Lane home, Ewing and his wife Linda joined The Mar-a-Lago Club last year as a Christmas gift for the whole family so they can enjoy its amenities. They have a 20-year-old daughter, Alaina, and he has three adult sons and seven grandchildren. Ewing says the club is “a place they can feel good and celebrate holidays where they feel safe and secure. It’s a first-class place run by first-class staff. It’s an extraordinary asset to not just Florida but America.” Ewing admires how Mr. Trump has restored the opulent 1920s architectural gem while es-
Ewing has had companies on three continents
tablishing dining, spa, and beach activities and fes-
and a private jet, so he’s experienced “most places
tive events for hundreds of members from all
in the world,” he says. A self-described “guy who
over the world. “I would not have had the vision
grew up with nothing” in a home without central
to do what he’s done,” he says. “It’s not just a
heat or hot water in the small town of Jasper, In-
jewel of Palm Beach. What Donald Trump and
diana, Ewing has chosen Palm Beach over all the
his staff have done is they have created one of
others for a clear reason: “I think it’s one of the
the jewels of the world. He certainly is the right
top five cities in the world. It’s safe and secure and
owner.”
has an extraordinary quality of life.”
“It’s a first-class place run by first-class staff. It’s an extraordinary asset to not just Florida but America.” THE MAR-A-LAGO CLUB
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Posh
PAPARAZZI NEW YEAR’S EVE 2022 AT THE MAR-A-LAGO CLUB PHOTOGRAPHY BY MUNOZ PHOTOGRAPHY
Revelers usher in 2022 with family and friends at the lavish festivities stretching from the red carpet arrival to the dinner table to the dance floo .
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Donald Trump bids farewell to 2021 and greets 2022 with remarks to club members and their guests who have gathered for a memorable evening sparkling with lively entertainment, libations, cuisine, and comeraderie in the Grand Ballroom.
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HALLOWEEN 2021 “ESCAPE FROM WONDERLAND” PHOTOGRAPHY BY MUNOZ PHOTOGRAPHY
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WINE, WOMEN, AND SHOES BIG DOG RANCH RESCUE PHOTOGRAPHY BY TRACEY BENSON AND VISUAL ENTERPRISES
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Top left: Lara Trump has been the honorary chair of Women, Wine, and Shoes for the past fi e years. Top right, from left: Lauree Simmons, founder, CEO, and president of Big Dog Ranch Rescue, with Lynda Lomangino and Simone Torres
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ERB/DUFAULT PHOTOGRAPHY
The Mar-a-Lago Club
DINING HOURS Breakfast: 7 a.m. to 11 a.m., Tuesday through Sunday Lunch: 11 a.m. to 3 p.m., Tuesday through Saturday Sunday à la carte brunch: 11 a.m. to 3 p.m. Dinner: 6 p.m. to 10 p.m., Tuesday through Saturday
• • • •
THE BEACH CLUB Hours: 10 a.m. to 5 p.m. daily Dining: Poolside and The Bistro, 11 a.m. to 4 p.m.
• •
THE TENNIS CLUB Rules of the court: Proper a e is strictly enforced. Members and guests are required to wear all-white a e, collared shirts, and appropriate soft-court tennis sneakers. Running shoes damage the court surface and are not permitted. Please utilize the gates on the north and south side of each court when entering and exiting This will prevent players from having to stop play to allow people to walk across the court. Guest policy: Guests (maximum of 10 visits a season) must register at the Pro Shop. Fee is $25 per person.
•
•
FITNESS CENTER AND LOCKER ROOMS Daily: 7 a.m. to 7 p.m. Holidays: 7 a.m. to 4 p.m.
• •
SPA AND SALON APPOINTMENTS Tuesday through Saturday: 9 a.m. to 5 p.m. Sunday and holidays: 10 a.m. to 4 p.m. Closed Monday.
SPA STORE
• Tuesday through Saturday: 9 a.m. to 5 p.m. • Sunday and holidays: 9 a.m. to 4 p.m. Closed Monday. SPECIAL EVENTS Wednesday evenings: Seafood Buffet Thursday evenings: Prime Rib Night Thursdays and Sundays: Croquet Clinics Select weekends: Live entertainment at The Beach Club
• • • •
DRESS CODE Proper attire is required at The Mar-a-Lago Club. Each activity has its own standards. Use of cellphones is not permitted in the club. For breakfast, appropriate casual sports attire may be worn. For lunch, sports attire (spa, tennis, and croquet clothes) are not allowed in the dining room but may be worn on the outside patio. Jackets and ties are required in all in-house dining areas. Jackets and ties are required for holiday events. Bathing attire is allowed only in the pool area, locker rooms, and the walkway to the changing areas. Bathing suits are not allowed in any part of the club’s formal rooms. Jeans (with jacket) are permitted for patio dining only.
• • • • • •
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Kevin Condon & Cristina Condon Your Global Real Estate Advisors and Palm Beach Experts
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