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ADVENTURER
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NYC / NICE EDITION 40.7833
OCTOBER 2015
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73.9667
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TABLE OF CONTENTS BIOGRAPHY 2 WEEKEND IN NYC 3-4 THE MEDITERRANEAN 5 APPLE AD 6
BIOGRAPHY MAXFIELD KEEGAN Columbus, Ohio has been my home for all my life. I currently live outside the city in a small town named Granville. It’s a college town that’s very small. It is home to Denison University a small private liberal arts college. Granville is a historic town with a lot of history. It’s home to the Bryn Du Mansion, and several old churches. I currently live in a repurposed gas station that has been converted to a living space. However my family and I have lived in several houses in Granville. My parents have been significant figures all my life inspiring me to do things everyday. They created a production company called Keegan Co. They get to travel all over the place, and work with leaders in the creative industry. I’ve learned everything I know from them. Whether it is photography or design. They have had the greatest influence on my life. Art, to me, is a way for someone to leave his or her mark on something in a creative way. It comes in many different forms and can take shape in anything you desire. There are no rules when you really get down to it, and that’s the amazing thing about art. After high school I plan to study at art school to pursue graphic design. Five years from now I would like to work at a de-
HELICOPTER ADVENTURE George Plimpton once wrote, “From above, the city looks empty: so little moves that is discernible. All the descriptive adjectives about New York -- ‘teeming,’ ‘bustling,’ ‘cacophonous,’ and so forth -- are pertinent only at the street level. From above they simply do not apply.” And that’s why photos of New York from the air are so captivating. Rob Marshall is a vice president and pilot for New York On Air, a company specializing in aerial photography and cinematography. He has been flying helicopters for three decades -- and you can tell. There’s no shake when Marshall lifts the helicopter from the company’s helipad in New Jersey. From there, the helicopter speeds across the Meadowlands and Liberty Park, the Manhattan skyline rushing into focus. “Okay, let’s open those doors!” Marshall yells to two photographers in the back, as the helicopter hovers 20 or so yards above the Hudson River. Marshall then lifts the helicopter high above the Brooklyn and Manhattan bridges on the East River. The photographers, attached to harnesses, lean out of the sides of the helicopter and begin to shoot. Marshall knows all the good places.
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WEEKEND Content
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URBAN EXPLORER
NYC
At a recent lunch, almost everything on offer had a local pedigree. The zucchini flowers used in crispy beignets that are a Niçoise comfort-food favorite were grown in Bellet, a surprisingly rural corner of Nice. The cucumbers in a smooth, cooling, mint-flecked, pale green “gazpacho” came from St.-Pancrace, another rural Nice neighborhood; it was garnished with slices of tangy goat cheese from nearby Bouyon. The juicy roast lamb that followed was raised in the mountainous Mercantour region and served with baked eggplant garnished with sautéed peppers.
Dinner, Mr. Mobarik said, “is a little more dressed up.” A recent menu included a starter of fregola sarda, little al dente curls of durum wheat Sardinian pasta, with firstof-season girolles; Corsican beef with spelt and eggplant; succulent locally landed baby octopus with lemon rice; and a luscious and delicately perfumed peach soup made with white peaches from St.-Martin-du-Var. “During the last decade, there’s been a great little bistro boom going on in Nice, and it just keeps gaining momentum,” Mr. Perinetti said, adding, “It takes some work to source this local produce, because farming is under so much pressure in a region where there’s such a fierce demand for housing, but for me, it’s really worth it.” And, it turns out, for the diner.
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“I cook a modern Niçoise cuisine du marché,” said Elmahdi Mobarik, the Moroccan-born, Nice-raised chef. Mr. Mobarik’s last job was at the Réserve de Beaulieu, a luxury hotel down the coast, which might explain the refined but unfussy fare at Le Canon. (It takes its name from the cannon that was once fired at noon in Nice to signal it was time to go home for lunch.) He has the precise technical skills of a seasoned haute cuisine chef but the primal instincts of a man who knows and loves the Riviera’s best produce.
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