Sophisticated Living Louisville September/October 2011 by Sophisticated Living Magazine

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Sept/Oct 2011 five dollars

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{Louisville’s Finest}

Sept/Oct 2011

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54 A Sophisticated Season

five dollars

on the cover:

A Sophisticated Season

The English Sideboard

Bibliotaph

Dao, Portugal

True Grits

Evoque:

A Sophisticated Season

A Better Home & Garden

Caddies

Farmer’s Marketer

102

Happy Chic

112

In the Mix

116

Silent Souls

118

Sophisticated Living Polo Series

126

Of Note...

Additional caption underneath (can be in smaller font size): Hearts on Fire ‘Fulﬁllment’ diamond stud earrings (heartsonﬁre.com); Maraschino by Catherine Jones necklace (ilovemaraschino.com); Carolina Herrera sweater and MARK + JAMES by Badgley Mischka pants from Glasscock/Chic Boutique (glasscockinc.com; 897-0277); Kate Spade ‘Crown’ black satin slingback with crystal bow (katespade.com)

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Sept/Oct 2011

F R A N K P I E R C E A R C H I T E C T. C O M 502.384.8292

Sept/Oct 2011

118

Sophisticated Living Polo Series

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129

Society calendar

130

Homearama Preview

132

Engagement Party

134

Yew Dell Farm to Table Dinner

138

An Elegant Evening for the

Frederick Law Olmsted Parks

142

Optik Opening

146

Governorâ&#x20AC;&#x2122;s Cup

148

Shelbyville Horse Show

150

Taste of the Grapevine Gala

OPTICS

7635 Shelbyville Rd., Louisville, KY 40222 • (502)423-8500 6812 Dixie Hwy., Louisville, KY 40258 • (502)933-7986 9474 Brownsboro Rd., Louisville, KY 40241 • (502)429-3630 1917 S Hwy 53, Lagrange, KY 40031 • (502)225-0301 2555 Highway 227, Carrollton, KY 41008 • (502)732-5006

www.Gaddieeye.com

EDITOR - IN - CHIEF Bridget Williams ______________________________________________ ASSOCIATE EDITORS Kay Matton Jen Dotson ART DIRECTOR Jason Yann CONTRIBUTORS Writers Patti Bailey Dr. Matthew Bessen Ellana Bessen Bob Beggs Kirby Camm Matthew Boone Gardiner Scott Harper Rex Lyons Alice Gray Stites Diane C. Wachs Steve Wilson

Te fall issue available now on the iPad or your mobile device.

Photographers Tony Bailey Steve Bass Tim Furlong Chad Henle Andrew Kung COPY EDITOR Jennifer Newton DIRECTOR OF PHOTOGRAPHY Eric Williams ADVERTISING SALES OFFICE 502.582.6563 ______________________________________________ PUBLISHER Eric Williams Sophisticated Living is published by Sophisticated Living, LLC, P.O. BOX 1229, Prospect, Kentucky 40059 USA. All Rights Reserved. Sophisticated Living is published six times a year. All images and editorial are the property of Sophisticated Living, LLC and cannot be reproduced in whole or in part without written permission. Annual subscription fees are $25.00; please add $5 for subscriptions outside the US. Single copies may be purchased for $5 at select fine retail outlets. Address all subscription inquiries to: Sophisticated Living, PO Box 1229, Prospect, KY 40059. To order back issues or reprints of 100 or more, call 502.582.6563.

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Fall into Fashion!

For Him â&#x20AC;¢ For Her LOUISVILLE

4938 Brownsboro Road 502.753.RODES (7633) www.rodes.com

From the Editor-In-Chief

Attention Project Runway contestants: I will never mock shoddy garment construction during the runway portion of the show again, ever. Allow me to explain. During a recent trip to New York City to take in the Alexander McQueen exhibition at the Metropolitan Museum of Art (which was fabulous albeit impossibly crowded), we rounded out the afternoon by perusing the shops and galleries along nearby Madison Avenue. My daughter was lured into the Lisa Perry boutique by its whimsical pop art styling and colorful shift dresses. Looking over the simple cotton frocks with corresponding Madison Avenue prices led me to make, what was for me, a very bold statement: “Tese are so simple, I’m sure we could make some ourselves.” Te boldness stemmed from the fact that, while my daughter is quite proficient with both a serger and sewing machine, my skill set is limited to what can be accomplished with a stapler and glue gun. Not realizing the audacity of my proclamation, as she thankfully hasn’t reached the age of thinking her parents are complete idiots (although I’m bracing for that phase to rear its ugly head any day now), she nodded in agreement and we left, with my pocketbook none worse for the wear. Te next day we headed to Mood fabrics (225 West 37th Street) and were delighted to see a gang of Project Runway all stars heading out of the elevators after filming (alas, Tim Gunn was nowhere to be found). After perusing a dizzying amount of fabric and posing for pictures with Swatch, the resident French bulldog, who was so disinterested in us that he didn’t bother to stir from his nap on the corner of a plush sofa, we left with several yards of fabric for our shift dress project. Back at home, my daughter awoke bright and early to begin working on what she hoped would be an enviable piece of ready to wear. I’d selected a “Sew Easy” pattern, the kind that says it’s perfect for beginners and pictures a smiling mother and daughter working on a flawless garment. Tat was definitely not my reality. Steps 1 and 2 were easy: they involved opening the package and ironing the tissue pattern to make it flat. Everything went downhill thereafter, with each mistake compounding into something not even remotely wearable, even by second-string circus clown standards. Ever patient of my home economics shortcomings, my daughter took my missteps in stride, sewing extra fabric, ribbon and the like as needed to camouflage places where I’d misread the pattern, but she was more than willing to throw in the towel when the opportunity was offered. Watching her manipulate the machines with ease, something I’ve not been able to do after 20 years of trying, left me feeling quite envious. “I’m no Martha Stewart,” I lamented, to which she quickly responded, “But she doesn’t collect Kidrobot.” I’m not sure how ownership of a Mega Munny or Tofu Molly negates my sewing ineptitude in her eyes, but I’ll take it. Following our failed experiment, I was definitely more cognizant of fit and finish during our recent fall fashion photo shoots for this month’s features and even more appreciative of the skill involved in well-tailored clothing. While each look is certainly travel worthy, if you’re planning on following in my footsteps through the restaurants of Charleston as part of our travel feature on pages 38-47, I’d also recommend packing something with an elastic waistband!

Bridget Williams, Editor-in-Chief bridget@slmag.net

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FIVE-STAR SPINE CARE. Chef Dean Corbett always chooses quality and selects only the best. So when he needed a spine surgeon, he turned to the world-renowned experts at Norton Leatherman Spine Center. They helped him get back in the kitchen â&#x20AC;&#x201C; and back to what matters. If you suffer from a serious neck or back condition, the specialists at Norton Leatherman Spine Center are there for you. For more information, call (800) 852-1770 or visit NortonLeatherman.com.

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THE ENGLISH SIDEBOARD

Written by Kirby Camm, Bittners

Furniture at its best

Since its inception, the English sideboard has never been out of style. In fact, it may be more popular today than ever. Te reason for this is twofold: ﬁrst and foremost, it is a stunning piece of furniture, while also managing to be extremely useful at the same time. Te English sideboard has its roots in mid-18th century England during the Adam period of English antiques. Robert Adam was a prominent architect, along with being an interior and furniture designer. Adam would design furniture for homes in which he was involved. For dining rooms, Adam created a long neoclassical style table for serving food and beverages. It is from these long serving tables that the evolution of the English sideboard started. However, it was not until the periods of Hepplewhite and Sheraton, around 1770, that everything came together. By coming together, I am referring to when the serving table became an all-inclusive furniture piece with storage. Not only did this new style of furniture – the sideboard – have a long, ﬂat top for serving culinary delights and beverages, it also had drawers to stash linens and silverware, as well as compartments for storing wine and liquors or other items. With all the drawers and storage space, the sideboard quickly became an important and useful furniture piece in the dining room.

Although the first English sideboards were made in the latter part of the 18th century, they were produced throughout most of the 19th century. Te illustrated sideboard dates from the early 19th century and has several interesting features. Although not rare, the decorative brass gallery on this sideboard is an attentiongrabbing design element. Its main use was to hold wall draperies, which protected the wall behind the sideboard from spatter when the piece was used for entertaining. Most brass galleries on sideboards are rectangular in form and straight-lined. Whereas the brass gallery on the illustrated sideboard is decorative, making it attractive even when the wall draperies are removed. Another interesting feature about this sideboard is its front profile. Te serpentine front is a fabulous design element on any antique (it is so called because the furniture’s front curves like a serpent). Technically speaking, a serpentine-front antique has a large outward curve in the center and is flanked on each side by lesser concave sides. Lastly, this sideboard is high style. One only needs to look at the inlay work on the piece to make this observation. The contrasting inlaid satin wood against the mahogany makes for a very decorative piece of furniture. No matter how you look at it, the English sideboard is a wonderful and unique antique. sl

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Bibliotaph Awarded the 2011 Cookbook of the Year award by the James Beard Foundation, Oaxaca al Gusto represents the culmination of a lifetime of work by author Diana Kennedy, who has been referred to as the Julia Child of Mexican cooking. In her latest cookbook, Kennedy delves into the cuisine of Oaxaca, one of the most diverse in Mexico, with many diﬀerent cultural and linguistic groups, each with their own distinctive cuisine. Diana Kennedy Oaxaca al Gusto: An Inﬁnite Gastronomy - hardcover, 459 pages, University of Texas Press.

Taking top honors in the Baking and Dessert category at the 2011 James Beard Foundation Book Awards, Good to the Grain by Kim Boyce (a former pastry chef at Spago and Campanile) presents a collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Kim Boye with Amy Scattergood - Good to the Grain: Baking with WholeGrain Flours - hardcover, 208 pages, Stewart, Tabori & Chang

Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed ﬁsh occupy equal parts of a complex and confusing marketplace. In Four Fish, award-winning writer and lifelong ﬁsherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus---salmon, sea bass, cod and tunaand examining where each stands at this critical moment in time. Winner of the Writing and Literature category for the 2011 James Beard Foundation Book Awards. Paul Greenberg - Four Fish: Te Future of the Last Wild Food - hardcover, 304 pages, Te Penguin Press.

Taking top honors in both the Cooking from a Professional Point of View and Photography categories from the 2011 James Beard Foundation Book Awards, Noma: Time and Place in Nordic Cuisine provides an exclusive look at Noma a two-Michelin-starred Copenhagen restaurant, and its inﬂuential head chef René Redzepi. Te book includes more than 90 recipes and 200 photographs of ﬁnished dishes. René Redzepi - Noma: Time and Place in Nordic Cuisine - hardback, 320 pages, Phaidon.

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bib 'li' o 'taph, [bib-lee-uhtaf, -tahf ]: a person who caches or hoards books Inducted into the James Beard Foundation Cookbook Hall of Fame in 2011, the ﬁrst edition of On Food and Cooking appeared in 1984, with author Harold McGee crafting a pioneering work that translated technical food science into cook-friendly kitchen science. For the 20th anniversary edition in 2004 McGee rewrote and expanded the reference book, adding more than 100 new illustrations. Harold McGee - On Food and Cooking: Te Science and Lore of the Kitchen - hardcover, 896 pages, Scribner publishers.

Rajat Parr, wine director for the Mina Group, partnered with journalist Jordan Mackay to provide a fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise and best stories. Winner of the 2011 James Beard Foundation Book Awards in the beverage category. Rajay Parr & Jordan Mackay - Secrets of the Sommeliers hardcover, 240 pages, Ten Speed Press.

Amanda Hesser, the well-known New York Times food columnist, has cooked and updated every one of the 1000plus recipes featured, from 1940s Caesar salad and 1960s ﬂourless chocolate cake to today's fava bean salad and no-knead bread. Winner of the 2011 James Beard Foundation Book Awards in the General Cooking Category. Amanda Hesser - Te Essential New York Times Cook Book: Recipes for a New Century - hardcover, 960 pages, W.W. Norton & Company. Mark Bitterman's fieldguide to the nuances of salt profiles hundreds of artisan varieties and won top honors in the Reference and Scholarship category as part of the 2011 James Beard Foundation Book Awards. 50 recipes showcase everything from elegant ﬂeur de sel to 500 million year old Himalayan salt slabs. Mark Bitterman - Salted: A Manifesto on the World's Most Essential Mineral, with Recipes - hardcover, 320 pages, Ten Speed Press.

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Dao, Portugal

Written by Scott Harper, MS

Portugal is an amazing country for wine. Very few people, let alone experts, understand the country’s viticulture, with the exceptions of the wines of Port, Vinho Verde and Madeira. Tese three wine areas make up most people’s interest and knowledge of Portugal, and why not? Port is arguably the greatest and most popular fortified wine in the world; followed by another remarkable fortified wine called Madeira, which the Declaration of Independence was toasted to; and lastly, the refreshing, quaffing white wine of Vinho Verde, which is a delight to drink in the summer time. So, why is the rest of Portuguese wine not understood or appreciated? Knowledge and unusual grape varieties would be the answer. Most people would try a Chardonnay from a country they have not tasted before or Pinot Noir from a country not noted for it, but the indigenous grape varieties of Portugal do not roll off the tongue. As matter a fact, they trip and stumble. Widespread knowledge of the regions and its various appellations simply does not exist, and explaining them can be tricky at best. I suggest taking one tiny wine step to Portugal at a time and learning a little bit about the wines and region of Dão.

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The Dão region is located in north central Portugal and takes its name from the river that runs through it. Its viticulture heritage dates back to the Roman Empire, and it produces more red wine than white. Te region is hilly, hot and dry with most grapes planted in granitic soil at higher elevations, which allows for a longer growing season. Where there are not vineyards, there are copious pine forests and small villages. Te vast majority of the wineries are very small producers, owning no more than two acres. Try these Dão wines from Quinta das Maias winery: Dão Vinho Branco Quinta das Maias 2010 (Dão, Portugal) Te wine color is pale yellow with green highlights. Flavors of ripe yellow apples, citrus, white flowers, wet stone minerals and honeydew melon are enveloped with an amazing rich and silky texture, almost like a great value Cotes Du Rhone Blanc. Made from the grapes – Malvasia Fina (50 percent), Encruzado (30 percent), Verdelho (15 percent) and Cercial (5 percent). Try the Dão Vinho Branco Quinta das Maias 2010 as an aperitif or with sea scallops seared and served with beurre blanc sauce or a simple roasted chicken rubbed with lemon.

Dão Vinho Tinto Quinta das Maias 2007 (Dão, Portugal) Te wine color is medium red with purple highlights. Flavors are red cherry, raspberries, fresh tilled soil, slight cigar box and light oak. It is a rustic blend of two grapes – 20 percent Touriga Nacional and 80 percent of Jaen, which is known in Spain as Mencia. Te Dão Vinho Tinto Quinta das Maias 2007 paired well with tournedos of beef sautéed with Vidalia onions and deglazed with the Dão wine, which was reduced and finished with Maytag bleu cheese. Te addition of the Dão wine to the sauce created a nice bridge with the wine. Quinta das Maias was purchased in 1997 by Luis Lourenco who also manages the estate of 86 acres including vines as old as 30 years. Te winery makes 10,000 cases of wine annually, and the original estate dates back to 1897. Quinta das Maias was named for the beautiful yellow Maias flowers, which surround the estate and are depicted on the label. Maias flowers are called Scotch Broom in English. And in case you want to try the more popular wines of Portugal, here are recommendations for Port, Madeira and Vinho Verde:

Vinho Verde Gazela Non Vintage (Minho, Portugal) Very pale yellow in color, this wine is effervescent, vivacious and lively with the flavors of lemon, lime zest and apple. It is dry, light and crisp and perfect as an aperitif or with light appetizers. Fonseca 10-Year Tawny Porto (Porto, Portugal) Matured in cask for a minimum of 10 years, this Port is medium-bodied, sweet and has the flavors of roasted nuts, caramelized sugar, blackberries and oak. Try with Stilton and walnuts. Cossart Gordon 10-Year Bual Madeira (Madeira, Portugal) A luscious texture and a warm tangy finish mark this medium rich and full-bodied Madeira. It is medium sweet with the flavors of baked fruit, nuts and smoke. Delicious paired with roasted or caramelized nuts and dried fruits. sl

Scott is General Manager of the Bristol Bar & GrilleJeﬀersonville and is Wine Director/Sommelier for the 5 Bristol Bar & Grille’s in Louisville and Indiana. He teaches wine through Bellarmine University. Scott is a Master Sommelier and a Certiﬁed Wine Educator.

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T RUE GR ITS Savoring Charleston One Bite at a Time Written by Bridget Williams

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Charleston Place

Even though I left Charleston months ago, it is still with me. I am not talking about the indelible memories, photographs or souvenirs picked up along the way, but rather the few pounds I happily acquired over a week of overindulging in some of the best cuisine I have experienced in recent memory. For a city of its size, the area boasts a disproportionate number of culinary luminaries. In fact, for three consecutive years, a Charleston chef has brought home the esteemed James Beard Foundation Best Chef Award. Hominy Grill’s Robert Stehling won Best Southeastern Chef in 2008. The torch was passed to FIG’s Mike Lata (2009), who handed it off to McCrady’s Sean Brock (2010).

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Widely regarded as Charlestonâ&#x20AC;&#x2122;s finest hotel, home base for our visit was Charleston Place, located in the historic heart of the city. The elegant 320-room (80 club level) and 40-suite property boasts more than 40,000 square feet of meeting rooms, a full-service European-style spa, 50-foot horizon-edge rooftop swimming pool with retractable glass roof, three restaurants (including innovative four star dining at Te Charleston Grill), a

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host of on-site boutiques as well as close proximity to blocks and blocks of shop-â&#x20AC;&#x2DC;til-you-drop opportunities on King Street. Guests are welcomed into a grand Italian marble lobby with a Georgian open arm staircase and 12-foot crystal chandelier. Guest rooms, ranging in size from 400 square feet in the Executive Rooms to the 1,200-square-foot Presidential Suite, feature early American design with period reproductions and Italian marble bathrooms.

Te Charleston Grill

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Te Peninsula Grill’s Coconut Cake

My culinary odyssey began in grand style just across the street from Charleston Place, at the Peninsula Grill, located in the Planter’s Inn. We arrived early, and already a well-heeled crowd had populated the intimate dining room, bar and the lushly landscaped courtyard. Exceptionally personable, Executive Chef Robert Carter, who has been at the helm since 1998, prefaced our meal by saying, “We’re gonna have a lot of fun at dinner tonight,” and proceeded to present us with a king’s feast, Charleston style. An amuse-bouche of pork pâté with peach jam on endive with fried carrot frond packed a tremendous amount of flavor into a single bite. Chef Carter’s greatest hits feast continued with jumbo lump crab salad, fried green tomatoes, and oyster stew with smoked bacon, the latter left me tearing off pieces of piping hot loaf bread to sop up every last drop. For the main course, our table shared tastings of jumbo sea scallops, Virginia wild striped bass with blue crab and tender beef filet served with a trio of accompaniments (I was smitten at the mention of truffle butter, although the balsamic reduction with bits of blue cheese was equally delectable). 42 slmag.net

When dessert was mentioned, we did not know how we would even manage it until our waiter said that not trying Carter’s Ultimate Coconut Cake is “like going to Disney World and not seeing Mickey Mouse.” Based on his grandmother’s recipe, the cake has become one of the city’s culinary ambassadors. Since they began taking mail orders in 2003, Carter’s staff annually fulfills orders for the 12-pound cakes that cumulatively are the equivalent weight of seven full-size pickup trucks. Each of the towering 12-layers are infused with coconut and fresh vanilla and then topped with a cream and butter icing, coated in toasted coconut and dripping with simple syrup. Divine! To help orient myself with the city’s rich culinary history, I signed up for a tour with Culinary Tours of Charleston, which provides an up close and personal look inside some of the city’s most famous restaurants. Our small group was led by a charming gentleman whose name – Houn Calhoun – was perfectly suited to his Southern drawl. We started our early morning jaunt with coﬀee and pastries under a shady allée near Pineapple Fountain in Waterfront Park. In Charleston, the past

is always present, especially in its cuisine, which represents a true cultural melting pot. Calhoun’s condensed version of the city’s culinary roots was interspersed with colorful anecdotes. Above all, I learned that you have not had grits until you have eaten them in Charleston. “If you’re used to the kind that come in a box, you might as well eat the box. It has more flavor,” Calhoun said with a hearty belly laugh. Our first stop was Carolina’s Restaurant, whose main dining room is one of the oldest in Charleston. Chef Jill Mathias, who hails from Fargo, led us through the kitchen, where a cook was busy stirring a huge pot of grits. “Tis is a gem of a place to be a chef,” she said. Mathias talked about workflow and pointed out several pieces of specialty kitchen equipment, including a cast iron flattop for cooking fish. Our group gathered around the bar, where a blackboard displayed a list of 13 local purveyors who supply the restaurant with vegetables and protein. Mathias passed a plate of what was available fresh locally that day, encouraging us to sample what we fancied while she shared interesting anecdotes about the various farms. “I like meat to come from happy animals,” she added.

Arguably the grand dame of low country cuisine in Charleston, our next stop was Magnolias, where glasses of “Southern table wine” aka sweet tea, were waiting to take the edge off of our humid stroll. Executive Chef Don Drake simply summed up his kitchen philosophy as “keep it simple, stupid.” He elaborated by saying that the secret behind Magnolias 22 year run is that he always insists on starting with the best ingredients, including all organic produce (sourced from 45 different local farms) and meat processed by an on-staff butcher. “I care about what goes into my body and want the same for my patrons,” he added. Questions from the group suddenly stopped when presented with a tasting of shrimp and grits. Chef Drake always uses three parts spring water to one part grits (stone ground) and stirs constantly for the first five minutes. For lunch service, grits are started at 7:30 and are in perfect form by 11:30. As we walked through the kitchen, Drake introduced us to Miss Marshall, who he referred to as the grandmother of the kitchen. “She is a great natural Southern cook who keeps everyone in line.” Not looking up from the okra she was chopping, Miss Marshall simply nodded in quiet agreement.

Te dining room at Magnolias

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Te main dining room at Cypress

I would have to say that the visit to Cypress was my favorite among the tour stops. Chef Craig Diehl greeted us at the door wearing a trucker-style baseball cap and a seersucker chef ’s coat as if we were old friends stopping by to catch up. Te contemporary interior of the space is quite striking and punctuated by an open theatre-style kitchen and a two-story glass-walled wine room, the upper reaches of which are accessed via a spiral staircase. Like his mentor at Magnolia’s, Diehl also espouses a similar organic philosophy. “We’ve bastardized foods. You should be able to taste the natural elements. Cows eat grass so meat should taste grassy,” he explained while bouncing around the kitchen like a Labrador puppy. Serving “jazzed up redneck American food” such as patty melts and corn dogs, Chef Diehl also makes charcuterie in-house, a process he learned the old fashioned way: by buying a whole pig and “figuring out how to do as much with it as possible.” His trial and error using a cold-curing process has certainly paid off, as the lamb bacon he passed around was melt-in-your-mouth delicious. With meat on the brain, Diehl also offered up his own recommendations for the best barbeque in Charleston: Fiery Ron’s Home Team BBQ. “If you frequent the busiest barbeque places, the meat is always fresh,” he offered. Our last stop of the day was a visit to Executive Chef Nate Whiting at Tristan, located in the French Quarter Inn. Te most contemporary cuisine of the bunch, Whiting, who came to Tristan via the five star restaurant at Woodland’s Inn and spent years apprenticing in Italy, prepares food with scientific precision. During a tour of the kitchen he showed us what he dubbed “the best invention since the gas stove”: a thermal emergent circulator, used for sous vide cooking. While watching a piece of meat cook in a sealed bag within a bowl of water is certainly less dramatic than an open flame, Whiting pointed out that “romance is imprecise.” Whiting’s kitchen wizardry also uses pressure cookers, dehydrators and torches, the latter of which is used to “kiss” 44 slmag.net

tomatoes to remove the skin instead of blanching so they still taste like tomatoes in the end. His employment of leading-edge techniques is not just for show, as he truly believes they make the food taste better. “My philosophy is that success is the sum of many small things done correctly,” he added. He dared us to try a sampling of mozzarella made a-la-minute for the tomato mozzarella salad with a disclaimer that it would “ruin tastings of all mozzarellas to follow.” I have to agree that the memory of the freshly made and still-warm cheese will be hard to beat. Proof that good food in Charleston comes at all price points, for breakfast the next morning we headed to the Dixie Supply Bakery & Café, a tiny place connected to a convenience store/gas station on a side street a short walk from our hotel. By the time we arrived a little after 8 a.m., the line was already out the door. Teir highly touted shrimp and grits were served with bacon and onion on a bed of grits so creamy they could have qualified as dessert! Tis little gem became our go-to breakfast spot for the duration of our stay. At my urging, after breakfast we skipped the bicycle rickshaw and walked the 15 minutes to the South Carolina Aquarium, located next to the Ft. Sumptner Memorial. We were there to see the only sea turtle hospital and rehabilitation facility in South Carolina. Located in the basement, tank after tank held turtles in all stages of life (adults can reach up to 400 pounds) that are all cared for by two full-time staff and nearly two-dozen volunteers. Windows on all sides of each tank make it fun for kids to peek in. The staff and volunteers work hard to see that each turtle is released back into their native habitat once they are medically cleared. Photos tacked to the bulletin board from recent releases show that hundreds show up for these community-wide celebrations of local wildlife. Te rest of the aquarium is just as interesting and definitely a worthwhile stop when traveling to Charleston with children in tow.

House-made charcuterie at Cypress

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Te bar at Husk

Cast Iron Roasted Grouper from Husk

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Artful cuisine from Te Charleston Grill

Lunch at Husk continued our culinary adventure. Located in a late 19th century two-story home with porch balconies on Queen Street between King and Meeting Streets, Husk has lunch and dinner menus that change daily. Te dining room effortlessly sashayed between rustic and glamorous with the shimmer of silver-leafed walls contrasting with honey-colored wood floors and tabletops. As we perused the menu, which is laden with ingredients indigenous to the South, we were presented with warm benne seed rolls in vintage bank coin bags and accompanied by a spread made of half-butter, half-bacon lard and seasoned with local honey. Tey were so good we had to have our waitress take them away for fear that we would spoil our appetites for the rest of the meal. We started with fried green tomatoes with mustard ramp dressing. Not wanting to break form, I opted for the shrimp and grits served with smoked peppers, onions and Surry County sausage, while my tablemate chose the Husk cheeseburger. While my entrée certainly did not disappoint (I now believe it must be a crime to serve subpar grits in Charleston!), the burger – a double-stack of locally sourced grass-fed beef patties with ground-in Benton’s hickory-smoked bacon and simply dressed with a gooey layer of American cheese on a homemade bun – stole the show. A quick visit to the wood-fired oven lent the patties a unique crispy crust. Our dishes were accompanied by a Benton’s bacon cornbread served in a cast iron skillet and a succotash of South Carolina lady peas and sweet corn. Our days of delightful dining came to an apropos end where we began: The Charleston Grill at Charleston Place. Richly paneled walls define the dining room, with intimate spaces set apart by linen drapery with silk tassels. A wall of windows overlooks a flowering courtyard, while an eclectic collection of art inside celebrates both country and cityscapes.

Having spent a good portion of the day on foot exploring the shops and vendors of the recently renovated City Market, a cool glass of strawberry lemonade (with fresh strawberries as abundant as ice cubes) hit the spot. Under the expert eye of Executive Chef Michelle Weaver, The Charleston Grill has obtained both the AAA Four Diamond Award and the Mobil Four-Star Award. Passionate about cooking since childhood, the New England Culinary Institute graduate worked in New Orleans and Nashville before joining the staﬀ at Te Charleston Grill in 1997 and becoming executive chef in 2009. The menu is divided into four categories: Pure, Lush, Southern and Cosmopolitan, each section artfully reflecting its moniker. My menu for the evening sampled from all and included a crispy shrimp appetizer from the Cosmopolitan section, prepared with red chile sauce and a sweet soy gingerkaffir lime hollandaise; from Pure came an arugula avocado Salad with watercress, Vidalias, Easter egg radishes and lime-herb vinaigrette; butter poached Maine lobster with wild mushrooms, fava beans, parsnips, preserved lemon and sweet corn purée was from Lush; and from the Southern selections, pimento cheese grits with apple smoked bacon and crab. I ended the meal where it started: with strawberries, namely a graham cracker pie with roasted strawberry sorbet and rhubarb. Tose planning a culinary-centric visit to Charleston may want to consider scheduling their visit around the Taste of Charleston (October 7-9, 2011). Arts aﬁcionados should check out the Spoleto Festival, internationally recognized as America’s premier performing arts festival, held in 2012 from May 25 through June 12. Fashionistas will want to line the runway at Charleston Fashion Week (March 20-24, 2012). sl

Sources: Carolina’s Restaurant (10 Exchange Street, carolinasrestaurant.com),Charleston Fashion Week (charlestonmag.com/fashionweek/main), Charleston Grill (224 King Street, charlestongrill.com), Charleston Place (205 Meeting St, charlestonplace.com), City Market (188 Meeting St., thecharlestoncitymarket.com), Culinary Tours of Charleston (40 North Market St., culinarytoursofcharleston.com), Cypress Restaurant (167 East Bay Street, magnolias-blossom-cypress.com), Dixie Supply Bakery & Café (62 State Street, dixiecafecharlston.com), Firey Ron’s Home Team BBQ (1205 Ashley River Road, hometeambbq.com), Husk Restaurant (76 Queen St., huskrestaurant.com), Magnolias Restaurant (185 East Bay Street, magnolias-blossom-cypress. com), Peninsula Grill (112 North Market St., peninsulagrill.com), South Carolina Aquarium (100 Aquarium Wharf, scaquarium.org), Spoleto Festival (Spoletousa.org), Taste of Charleston (charlestonrestaurantassociation.com/taste-of-charleston), Tristan Restaurant (10 Linguard St., tristandining.com)

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Evoque Te smallest, lightest and most fuel-efficient Range Rover ever produced. During the Evoke’s development process, maintaining the integrity of the LRX concept without compromising core Range Rover values such as interior comfort or off-road capability required a huge effort from the design and engineering teams, resulting in coupe styling with capable off-road geometry and ground clearance. Te all-new body structure presents new interpretations of classic Range Rover design cues, including the signature clamshell bonnet, the floating roof and the solid 'wheel-at-each-corner' stance. An optimization of the vehicle structure delivers generous interior legroom and headroom while retaining the low coupe 48 slmag.net

roofline. Unlike any previous Range Rover, the Range Rover Evoque adopts a very dynamic profile with its rising beltline, a muscular shoulder running the length of the car, and a distinctive taper to the floating roofline. The sculpted corners reduce the car’s visual overhangs front and rear. Te Evoque is available with xenon headlamps with a signature design created by innovative LED light-blade technology. Two body styles are available: a coupe model, which precisely mirrors the LRX concept design, and a five-door. Te coupe and five-door are identical in overall length and width; however, the five-door has a 1.18 inch higher rear roofline. In both, the rear

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seats offer comfortable accommodation for three passengers; rear seat occupants in the five-door model benefit from about two inches of additional shoulder room than the coupe model. Te five-door also offers a 60/40 folding rear seat, which allows for cargo capacity expansion, providing a substantial volume of 51 cubic ft with the rear seats folded. Te Range Rover Evoque features a new 240 horsepower* turbocharged direct injected engine which offers exceptional power, delivering 0-60 mph in 7.1 seconds*. Coupled with twin variable valve timing, twin balancer shafts and all aluminum alloy construction this engine delivers exceptional driveability and excellent fuel efficiency. Te engine is paired with a six-speed automatic transmission, which has been optimized for operational efficiency. Compared to conventional larger capacity engines with a similar power output, the new 2.0 liter Si4 engine can reduce CO2 emissions by up to 20 percent. The Range Rover Evoque delivers the all-weather, multiterrain capability. In common with its larger siblings, the new model provides formidable off-road potential, which is enhanced by the company’s signature Terrain Response® system. Drivers who take their Range Rover Evoque off-road will be reassured to 50 slmag.net

know that, in addition to generous ground clearance, the Range Rover Evoque has aggressive breakover and departure angles, and is equipped with a fully independent suspension featuring longtravel coil-sprung struts front and rear. Inside, the Evoque takes the strong, clean architecture and quality materials of a traditional Range Rover and applies them in a more contemporary manner. Gerry McGovern, Land Rover Design Director explained, “Te luxurious, contemporary feel to the cabin is the perfect complement to the concept car exterior. Te exquisite materials and craftsmanship, and the pure, elegant design, tell you that this is a true Range Rover interior, but one with a more sporting flavor.” When the vehicle is started, the interior displays and ambient lighting come to life with a precisely choreographed start-up sequence. The solid aluminum rotary shifter completes the ‘greeting’ as it rises silently into the driver’s hand. A full glass fixed panoramic roof enhances the sense of room and freedom within the spacious cabin, ﬁlling the interior with natural light. LED ambient lighting provides illumination within the cabin at night, with a range of colors that can be chosen by the driver. When Dynamic Mode is selected, a sporting red color ﬁlls the interior.

Interior technology features have been designed and engineered to provide customers with the same comprehensive range of premium technologies they expect from a Range Rover vehicle, just delivered in a more compact package. One of the Range Rover brand's signature features, the Surround Camera system uses five digital cameras, discreetly placed around the car, providing a 360-degree, real-time view of the surrounding area. Available xenon headlamps boasts adaptive features that follows the curves in the road. An auto-dipping function switches automatically between high and low beam. Other amenities include heated windshield, seats, and steering wheel; keyless entry system; powered tailgate; hard drive navigation system; Bluetooth® hand-free phone connectivity; 825W Meridian surround sound system; and rear seat entertainment package, with 8-inch (203 mm) video screens, digital wireless headphones and touch screen remote control. At the heart of the control system is the Range Rover eight-inch high-definition touch-screen display. The touchscreen provides the primary control and display system for a range of features including audio, video, navigation and phone. Simple hard keys on either side of the display provide short cuts

to the most commonly used screens, such as Home, Audio/ Video, Navigation and Phone. An additional five-inch color display between the two instrument dials in the gauge cluster shows the primary vehicle-related information. A sophisticated voice control system works with ‘Say What You See’ prompts in the cluster display. Rather than using a traditional trim hierarchy, the Range Rover Evoque gives customers the choice of three stylish design themes, each of which has its own distinctive character: ‘Pure’, ‘Prestige’, and ‘Dynamic’. ‘Pure’ combines the concept-car exterior with a stylish, clean interior in neutral colors to highlight the pure, simple forms of the cabin architecture. ‘Prestige’ represents ultimate Range Rover luxury, combining a bespoke exterior that includes unique, 19-inch wheels and sparkling metallic details with an interior that is almost entirely leather-wrapped. Luxurious duo-tone color schemes are embellished by premium leather, twinneedle stitching and real wood and metal finishes. Bold touches define ‘Dynamic’, including 19 or 20-inch wheels and unique bumpers, sills, grille and tailpipes for a more assertive, confident stance. Contrasting roof and spoiler colors are available. Te premium sports interior offers a darker

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environment with splashes of bright contrast color, together with perforated leather seats and sports detailing. Every customer has the opportunity to tailor their vehicle to their lifestyle. A vast number of color and feature combinations are available, such as contrasting roof colors and stylish designer interiors. Owners can also choose from a broad selection of official Range Rover accessories. Te accessory range includes styling components, together with a comprehensive choice of practical loading and towing items. Exterior styling items include tubular rocker guards, colored wheel centers, and alloy wheels. Within the vehicle, customers can select features like metal sports pedals, illuminated aluminum and chrome tread plates, floormats in a variety of different materials, roof-mounted carrier systems for bicycles and outdoors sports, and a towing package and can be used with a tow hitch mounted bicycle carriers. David Mitchell, Land Rover’s Chief Program Engineer said, “Te Range Rover Evoque provides the complete Range Rover experience, but packaged into a smaller, more attainable car. Many of the new customers will be more youthful, tech-savvy buyers, whose expectations will be exceeded with the rich array of premium features that will make ownership a real pleasure.”

Te all-new Range Rover Evoque sends a powerful message that the company is serious about sustainability, and determined to deliver vehicles that are both relevant and highly desirable. As a smaller, lighter and more eﬃcient Range Rover, the Range Rover Evoque addresses the growing consumer need for more environmentally friendly vehicles. As part of the comprehensive eﬀort to minimize the car’s ecological impact, the Range Rover Evoque focuses on the use of more sustainable materials. David Mitchell, Land Rover's Chief Program Engineer said, “Te greener credentials of the Range Rover Evoque stem from a comprehensive approach to reducing its environmental impact, not just during customer use, but throughout the entire life-cycle of the car. Tis whole-life approach allows us to consider the best ways of minimizing the overall carbon footprint, taking account of development, manufacturing and end-of-life recycling, so that we can make smart, more sustainable decisions” The Range Rover Evoque will be manufactured in the UK, at Land Rover's multi-award winning Halewood plant in Merseyside. It will go on sale in more than 160 markets worldwide, with North American deliveries from Fall 2011. Estimated base price is around $45,000 USD. sl

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A Sophisticated Season FASHION TO FALL FOR Photography by Andrew Kung

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Hair and makeup by Ana Crane-Simpson; Models: Kevin Chapman, TiďŹ&#x20AC;any Cline and Amber Henry. 64 slmag.net

A Sophisticated Season 2 1| On her: 525 America Mongolian Lamb vest (525america.com) and Tibi stretch wood bow short (tibi.com); Maraschino by Catherine Jones necklace (ilovemaraschino.com); Kir Collection hammered silver bracelet (kircollection.com). On him: Isaia grey windowpane suit, Etro plum & fuchsia paisley pocket square, Eton bright blue striped dress shirt, Italo Ferretti pink circle print tie, Tornio black alligator belt – all from Rodes for Him (rodes.com; 753-7633); Rolex Oyster Perpetual Rolex Deepsea (rolex.com).

2| Hearts on Fire ‘Hoopla’ diamond earrings and graduated diamond tennis necklace (heartsonﬁre.com); Badgley Mischka strapless matte jersey evening dress with beaded detail from Glasscock/Chic Boutique (glasscockinc.com; 897-0277). 3| Barbour New Country hat, shirt & quilt vest – all from the Keeneland Shop (keeneland.stores.truition.com; 859-254-3412); True Religion denim (truereligionbrandjeans.com)

4| Barbour ‘Lady Jane’ hat, Kinross cashmere turtleneck and Rani Arabella cashmere vest – all from the Keeneland Shop (keeneland. stores.truition.com; 859-254-3412); Kir Collection hammered bangles (kircollection.com). 5| Etro light grey sport coat, maroon & green plaid causal shirt, and teal & purple paisley pocket square; Agave denim; Tornio brown belt – all from Rodes for Him (rodes.com; 753-7633) Panerai Luminor Submersible Titanium Black wristwatch from Reis-Nichols Jewelers in Indianapolis (reisnichols.com; 317.255.4467).

6| Z Spoke by Zac Posen dress from Glasscock/Chic Boutique (glasscockinc.com; 897-0277); Multi-stone lariat necklace from St. John & Myers (stjohnandmyers; 859.559.4242); Frye ‘Billy’ pull-on boot (thefryecompany.com); Hermès saddle pad (hermes.com). 7| Lauren Moﬀatt ‘Pancho & Lefty’ A-line Dress (laurenmoﬀatt.net); Kate Spade ‘Kirsti’ linen patent pump (katespade.com).

8| On her: Milly ‘Jenny’ belted dress (millyny.com); Kate Spade ‘Licorice Too’ multi-glitter pump (katespade.com) On him: Fraas wool & cashmere scarf from the Keeneland Shop (keeneland.stores.truition. com; 859-254-3412); 7 Diamonds jacket (7diamonds.com); True Religion denim (truereligionbrandjeans.com) 9| Summer Eliason earrings (summereliason.com); Tread Social ‘Poppy’ shirt dress (threadsocial.com); Steve Madden platform pumps (stevemadden.com).

10| Ermenegildo Zegna navy striped suit, Robert Talbott navy and pink paisley pocket square, Italo Ferretti navy tie with fuchsia circle print, Robert Talbott light blue striped dress shirt with navy stripe and Tornio cognac alligator belt – all from Rodes for Him (rodes.com; 753-7633). Rolex Oyster Perpetual Datejust in Stainless Steel and 18k gold (rolex.com). 11| Honora Tahitian pearl and diamond drop earrings and Tahitian cultured pearl strand (honora.com); Carolina Herrera evening gown from Glasscock/Chic Boutique (glasscockinc.com; 897-0277) slmag.net

14200 Reserve Cove $3,399,000 | John Lenihan 502.593.2024 Jon Mand 502.417.2837

8614 W U.S. Hwy 42 $2,510,000 | John Lenihan 502.593.2024 Melissa Fleck 502.767.9901

7701 Woodbridge Hill Lane $3,485,000 | Nell Bradley 502.338.2499 © MMVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Les Bords de l’Epte a Giverny, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned And Operated, Except Offices Owned And Operated By NRT Incorporated.

5641 Wolf Ridge Road $2,250,000 Terri Bass 502.424.8463

1107 Glenlake Way $515,000 Mary Wiegel Davis 502.403.6308 Jane Kottkamp 502.541.0367

99 Valley Road $537,500 Judy Bradley 502.553.2470

3309 Hill Top Court $449,900 Eric Seltz 502.594.4700

12311 Owl Court $798,500 Mary Wiegel Davis 502.403.6308 Jane Kottkamp 502.541.0367

3500 Basswood Lane $975,000 Marie Crowe Vaughan 502.419.1774

© MMVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Les Bords de l’Epte a Giverny, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned And Operated, Except Offices Owned And Operated By NRT Incorporated.

FINCASTLE 81 Acre Estate Bordering Harrods Creek in Prospect KY, Main House, Pool / Pool House and Guest House. Property is divisible. Pricing starting at $3,800,000. John Lenihan 502.593.2024/Mark Shiflet 502.553.7158 © MMVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Les Bords de l’Epte a Giverny, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned And Operated, Except Offices Owned And Operated By NRT Incorporated.

2907 Autumn Court $454,900 John Lenihan 502.593.2024 Judy Bradley 502.553.2470

13904 Fairway Lane $584,000 Eric Seltz 502.594.4700

302 Winton Avenue $389,900 Chuck Pence 502.291.4739

2100 Lauderdale Road $489,000 Eric Seltz 502.594.4700

1505-4 Rosewood Avenue $315,000 Terri Bass 502.424.8463

126 Cox Cove $875,000 Mary Wiegel Davis 502.403.6308 Jane Kottkamp 502.541.0367

8912 Ayrshire Avenue $1,645,000 | John Lenihan 502.593.2024 Kelly Hammons 502.939.6723

6600-701 Seminary Woods Place $1,595,000 | Chuck Pence 502.291.4739 Jon Mand 502.417.2837

5 River Hill Road $4,550,000 | John Lenihan 502.593.2024 Mary Wiegel Davis 502.403.6308 © MMVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Les Bords de l’Epte a Giverny, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned And Operated, Except Offices Owned And Operated By NRT Incorporated.

5821 Orion Road $1,650,000 Eric Seltz 502.594.4700

2701 Cave Spring Place $887,000 Mary Wiegel Davis 502.403.6308 Jane Kottkamp 502.541.0367

1054 Cherokee Road $899,999 John Lenihan 502.593.2024 Eric Seltz 502.594.4700

2304 Woodford Place $560,000 Terri Bass 502.424.8463

4 Rio Vista Drive $554,900. Mark Shiﬂet 502.553.7158

5803 Orion Road $2,885,000 | Terri Bass 502.424.8463

8918 Cromwell Hill Rd $4,250,000 | Terri Bass 502.424.8463

6251 Devil’s Elbow Road $1,475,000 | John Lenihan 502.593.2024 © MMVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Les Bords de l’Epte a Giverny, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned And Operated, Except Offices Owned And Operated By NRT Incorporated.

5300 Glencrest Drive $999,000 John Lenihan 502.593.2024 Dana Marcum 502.592.8921

18521 Bridgemore Lane $965,000 Chuck Pence 502.291.4739 Jon Mand 502.417.2837

2204 Cardinal Harbour Road $525,000 Marie Crowe Vaughan 502.419.1774 Kelly Hammons 502.939.6723

626-2 E. Main Street $599,000 Eric Seltz 502.594.4700

10401 Covered Bridge Road $1,325,000 John Lenihan 502.593.2024 Melissa Fleck 502.767.9901

2218 Grove Hill Place $1,294,000 Kelly Hammons 502.939.6723

A Better Home & Garden

Te newly added kitchen wing on the left side of the home seamlessly integrates with the 1820s farmhouse architecture

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Te sustainable renovation of Locust Hill Farm Written by Bridget Williams Photography by Andrew Kung

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Accessed from the foyer or the music room, yellow walls of the intimate library are contrasted with blue/green paint on the trim and the built-in bookshelves that line one wall.

Tere is often a notably discernable presence one feels when crossing the threshold of an old home. Audible floor boards, stair treads and door knobs bearing the telltale signs of centuries of use, the subtle scent of firewood that permeates the air, distorted views of the outside through wavy glass windows, and myriad imperfections that are embraced as part of earned character are qualities steadfastly preserved by those who appreciate antiquity. As caretakers of Locust Hill Farm, an 1820s farmhouse on 100 acres in Prospect, Jim and Marianne Welch are mindful of both preserving the past and minimizing their carbon footprint for future generations. For years, water issues had beset the home’s dirt-floored cellar, and as the occasional annoyance gradually became more of an everyday headache, the homeowners decided to remedy the underlying issues and make the space habitable. As it does more often than not, the minor work evolved into a major undertaking, prompting the homeowners to add a kitchen and additional living space on the second floor. Te project’s great triumph is that although they nearly doubled the size of the home, the addition seems as though it is part of the home’s original footprint. “Troughout the process, Jim and Marianne were adamant that they didn’t want the home’s carbon footprint 76 slmag.net

to expand, so sustainability and buying local were paramount,” said Jeﬀrey Livesay, interior designer at Bittners, who worked in close collaboration with architect Ted Bressoud and Bruenderman Construction in bringing the project to fruition. Meandering through each of the rooms, recurring themes of horses, the outdoors, music and nostalgia are expressed to diﬀerent degrees. Antiques appropriate to the period and style of the home are prevalent; incorporating antique and vintage pieces go hand-inhand with the homeowners’ “green is good” philosophy. The Silks and Satins of the Turf, an aquatint with hand coloring by J. Summers, published 1867-1868, hangs above a Gustavian-style bench in the small foyer. Doors on either side of a tall cabinet provide entry into the large formal living room, which is bookended by fireplaces with simple pine mantels that have been refurbished to exhibit a rustic patina. Eight-arm versions of the painted wood and iron chandelier that hangs in the foyer are found on each side of the living room. Walls are painted a warm buttery yellow with accents of salmon and spring green played out in the multitude of patterns found in the rugs, upholstery and accent pillows. “Our challenge was to make the room look as though the pieces had been collected over generations,” said Livesay.

Te large formal living room is bookended by ﬁreplaces with simple pine mantels that have been refurbished to exhibit a rustic patina.

Wide doorways on either side of the fireplace mark the entry to the kitchen addition. Bluegrass Green helped to source the reclaimed wide plank knotty pine used for the flooring (any new wood used during construction was FSC-certiﬁed). Benjamin Moore Natura paint used throughout has zero VOCs. The most striking design element of the kitchen is the exposed beams of the vaulted ceiling. Te rough-hewn beams have a milky white painted ﬁnish that complements the color of the countertops and cabinetry. The flue of the range hood suspended above the large center island traverses the beams. Evenly spaced around the perimeter of the kitchen are vintageinspired pendant lights. Hanging above the Bittners-made table in the eat-in area is a custom iron and leather chandelier designed by Livesay and inspired by dressage girth. A casually elegant seating area near the table is comprised of a Gustavian bench and a pair of armchairs with block printed linen slipcovers. A Scandinavian bench of similar style is found in the entry and is a subtle nod to Marianne’s passion for Icelandic horses. Jim’s primary request as part of the renovation, and an apropos one given his position as vice chairman of BrownForman Corporation, was a service bar between the kitchen

and living room. Highlighted by simple cabinetry with a federal blue painted finish, the U-shaped space with pass-through is decorated with black and white architectural photographs. A doorway near the bar leads to an exterior elevated stone terrace. Marianne is an accomplished pianist, and her Steinway grand piano is positioned in front of the fireplace in the living room near the door that leads to the music room. Hearkening back to a simpler time, the walls of the music room are lined with framed vintage sheet music. On display alongside an antique needlepoint scroll frame holding a work of art in progress is an assemblage of stringed instruments. Accessed from the foyer or the music room, yellow walls of the intimate library are contrasted with blue/green paint on the trim and the built-in bookshelves that line one wall. A lighted corner cabinet keeps a collection of toy miniatures, most of which are horses of different colors. A lithographic print of egrets by Roger Tory Peterson adorns the wall opposite the fireplace. Stairs lead down from the music room to a stacked stone den with exposed log ceiling. Prior to the renovation, the space functioned as the kitchen. Appearing to float in the inner hearth of the stone fireplace is an antique cast iron horse sourced by Kirby Camm, Bittners in-house antiques expert. Livesay found an antique

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Te most striking design element of the kitchen is the exposed beams of the vaulted ceiling. Te rough-hewn beams have a milky white painted ďŹ nish that complements the color of the countertops and cabinetry. Hanging above the Bittners-made table in the eat-in area is a custom iron and leather chandelier designed by JeďŹ&#x20AC;rey Livesay and inspired by dressage girth.

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Formerly utilized as the kitchen, the cozy stone wall room with exposed log ceiling is now a comfortable den. Appearing to ďŹ&#x201A;oat in the inner hearth of the ďŹ replace is an antique cast iron horse sourced by Kirby Camm, Bittners in-house antiques expert.

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A stone terrace near the covered breezeway linking the home with the laundry building is ideal for surveying the front lawn and rear garden.

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Eight-arm versions of the painted wood and iron chandelier that hangs in the foyer are found on each side of the living room. Walls are painted a warm buttery yellow with accents of salmon and spring green played out in the multitude of patterns found in the rugs, upholstery and accent pillows.

pie safe and had it retrofitted to hold a television to keep modern conveniences from impeding on the room’s historic character. Nostalgic touches include a thatched roof dollhouse in one corner and a wooden fire engine ride-on push car atop the pie safe. As in the living room, furnishings in the den represent a mix of textures and patterns, from the tufted velvet on the sofa to the plaid club chair and ottoman. French doors on either side of the fireplace lead to a patio. A nearby powder room features a washstand-style sink with a copper basin. While appearing to be vintage, the piece was actually custom-fabricated for the space. “We made a big effort to make sure nothing looks new, even when it is,” said Livesay. Wallpaper in the wet bar and hallway adjacent to the den was chosen for its historical relevance. Brick floors and an assemblage of baskets suspended from the ceiling define the nearby flower room. A door opens to a covered breezeway that leads to the laundry building, built in the style of detached kitchens of the period and similar in scale to an original stone structure nearby that now serves as storage.

All of the bedrooms are located on the second floor. The master suite boasts a Bittners-made four-poster bed. Hand-blocked historically accurate wallpaper in the master, the hallway and their daughter’s room was created utilizing environmentally friendly dyes and adhesive. A small sewing room on this floor with chinoiserie wallpaper and a red lacquered ceiling holds special meaning for Livesay as he spent many memorable afternoons here with Marianne learning how to do needlework. An oﬃce created on the second ﬂoor during the addition overlooks the kitchen and breakfast room. A narrow staircase leads to a three-season room in the attic. On a hot summer day, one can imagine (or remember) what it was like prior to the advent of central air. A testament to the careful treatment of the property by its current owners, a built-in daybed under a small window in a far corner of the room provides vistas of the surrounding countryside that likely are not dissimilar to what one would have spied a century ago. sl

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More people are leaving BMW, Mercedes and Lexus for Audi than ever before. It’s easy to see why. And now is the ideal time to see for yourself, as outstanding values are available to you during the Summer of Audi Event. Our entire lineup has progressed—from the spirited performance and agile handling of the elegantly reﬁned A4 to the luxurious ride with standard quattro® all-wheel drive and inspired design aesthetics of the ﬁvepassenger Q5 crossover.

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Caddies - On par with Collectors’ Most Chosen Items

Written by Diane C. Wachs

Chinese Export black and gilt-lacquer tea caddy and hinged cover, early 19th Century

For dear friends who collect interesting boxes, a great fallback present (if Faberge is not in contention) is the tea caddy or tea canister. Te fabulous tea wares of this sort are an 18th century/early 19th century phenomenon. Tey came about as storage containers for the precious commodity of dried tea leaves, a cultural inheritance from the China trade that swept over England and Europe. 18th century, well-to-do tea customers often showcased their tea in containers of inlaid boxes, Chinese lacquerware caskets, silver or porcelain. Both boxes and lidded jars are referred to as tea caddies, but many collectors will contest this: small boxes with dividers are tea caddies, and bottles (of silver, porcelain, toleware or lacquerware) are tea canisters. The word caddy is said to be derived from “catty”, the Chinese pound. Not to be confused with a golf caddy – a

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term which derivates from Cadets de Gascogne,and didn’t come about until the 17th century, but I digress… The earliest tea containers were canisters, or smallish jars, with lids or stoppers, and were often produced by the Chinese, (Export)in porcelain, the Dutch, in delftware, or the English, in creamware. The English and other countries also made silver versions of the Chinese canister, the early ones of simple geometric forms, and later ones, highly repousséd with flowers and scrolls. Later 18th century containers were small boxes, most often of various woods or tortoiseshell, embellished with brasses, inlay or ivory. Most had two compartments lined in tin, or a thin foil of tin, to prevent tea spoilage. The dividers segregated types of teas – one for black tea, and one for green tea. Later versions of the tea caddies or boxes would have the

18th century Chinese Imari Tea Canister

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Caddies - On par with Collectorsâ&#x20AC;&#x2122; Most Chosen Items

An English Regency qillwork Tea Caddy, circa 1810.

An English inlaid tea caddy and a Continental shield shaped tea caddy

English cream ware tea canister, decorated in Holland depicting Wilhelm V.

dividers with a glass tea bowl between them. The tea bowl was believed to be for mixing teas, but some collectors claim the bowl was for sugar. Not so – sugar was about as precious as tea and had its own containers, with locks! A s t e a p ro d u c t i o n i n t h e E a s t i n c re a s e d a n d t h e commodity became less expensive, but not less popular, the size of the containers increased. These later caddies or tea chests were most often produced in woods such as mahogany and rosewood, resembling caskets or sarcophagi. It is easy to find the later evolution of the tea caddy (into the tea chest) and while they are not expensive, they are not as charming and desirable as the earlier ones. Of the wooden tea caddies of the 18th century, the ones that have the most cache are the pear and apple-shaped caddies – these forms only held one variety of tea (no dividers) and are always with locks. Square-shaped inlaid tea caddies are also very desirable. If correct and early, these lovely boxes will have no dividers either and will have locks. Expect that

all 18th century tea caddies will have some condition issues or repairs; they’ve had a life – be forgiving! As a rule, I tell clients that if something is obsolete in use today, it is obsolete in the market. Te reason for this is that I still see way too many ancient typewriters, sewing machines and rocking chairs – these are DEAD in the antique world, trust me. Te exception to my rule (and of course, there are always exceptions) is the tea caddy. Whether it is the beauty of a well-made small object, the history it contains or its appealing decorating élan, both tea caddies and canisters have held their charm for collectors, and for the early ones, their value in the market. sl Diane C. Wachs is Director of Fine and Decorative Art at Cowan’s Auctions in Cincinnati, OH. A former museum director and professor hailing from Lexington, KY, Diane holds a Masters in the History of Decorative Art from the Cooper-Hewitt Museum/ Parsons School of Design, New York, NY. Diane has led the Fine and Decorative Art Department at Cowan’s for over four years, overseeing auctions of over $8 million in ﬁne art and antiques.

FARMER’S MARKETER L i l ly ’s ~ A K e n t u c k y B i s t r o Written by Bridget Williams Photography by Eric Williams 90 slmag.net

A Louisville institution since it was founded in 1988, Lilly’s Bistro is the antithesis of mass-produced, overwrought, chain-style cuisine. Rather, it’s the kind of neighborhood haunt where longtime wait staﬀ can gauge the mood of regular clientele by the type of drink they order. Kathy Cary has been at the helm all these years, garnering scores of accolades along the way (most notably being selected as the ﬁrst chef from Louisville to receive an invite from the Beard Foundation) and forging a path as a pioneer of the locavore movement decades before it became all the rage.

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Growing up on an idyllic farm in Oldham County, Cary says that eating local is part of her culinary DNA. “When we opened in 1988, our menus read ‘God Bless Our Local Farmers,’” she added. Scouring local farmers’ markets and keeping constant contact with regional producers to see what’s fresh is certainly more work, but Cary hardly bemoans the extra eﬀort. In fact, her continued passion for her craft, despite the admittedly grueling hours, is unwavering. Recently given its ﬁrst facelift in 24 years to contemporize the color palette, the interiors of the cozy dining room maintain the endearing touches that make dining there so unique and appealing.

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Two of my favorites are the gargantuan peach mural painted by Cary’s husband Will in the private dining area and the pinch pot salt cellars on each table that were created by a fourth grade art class at Collegiate nearly a decade ago. Walls and trim that once sported highly saturated colors have been replaced with lighter tones that highlight the eclectic assemblage of murals and artwork. Simple linen drapery and wooden slat blinds dress the windows and envelope the private dining room. “I love its new clubby feel,” said Cary. During a ﬁve-day hiatus in July for renovations, Lilly’s multi-cultural culinary staﬀ, including Chef de Cuisine Alejandro Perez, Lunch Chef David Scales, Sous Chef Mamadou Ndiaye, Pastry Chef Amineh Elsherif and Chef Chris King, devised a new menu format that is revised every two weeks. Enjoying the creative freedom that comes with a continually morphing menu, Cary explained the practical side of the change, “We are now better able to keep up with the seasons and what’s readily available.”

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Photo by Chad Henle

Using vegetables, fruit and protein at the height of their flavor allows Cary to treat ingredients with a light hand so their distinct flavor profiles shine through. It also reflects her commitment to healthy eating. “By introducing new ways of using familiar ingredients and removing some of the heavy sauces, we are teaching the public a little too,” she said. Summer’s superstar, the tomato, played a prominent role in several dishes during our recent visit. A stack of heirloom tomatoes – some from Cary’s own farm – were succulent enough to be a sundae stand-in! The selections represented a culinary world tour, from pork belly spring rolls – an homage to Chef Perez’s Korean heritage – to Southern-style Woodland Farm barbeque short ribs on a bed of creamy Weisenberger grits. I would challenge vegetarians to find a more beautifully presented tribute to local farmers than the restaurant’s farmer’s plate, whose composition was done with such artistic flair that I felt bad desecrating it to delve into its freshly harvested goodness.

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While no one would fault her for bemoaning the newbie darlings of the local food movement, the ever gracious and upbeat Cary (who sources nearly 95 percent of her ingredients locally) says the current culinary climate is a boon for farmers and consumers. “As demand increases, places like Foxhollow Farm are able to increase production and availability.” Cary’s commitment to sustainable, healthy eating goes beyond her work at Lilly’s. Eighteen years ago she founded From Seed to Table, a cooking-andgardening educational program to beneﬁt at-risk inner city teens at the Cabbage Patch Settlement House. She recently partnered with the Bluegrass chapter of Slow Food to prepare an elegant garden dinner at Yew Dell, featuring local and organic food. Despite her decades of professional success, Cary is perpetually focused on what is most dear to her: family. “I’m most proud of my 36-year marriage and my two great kids.” sl

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We mean no disrespect to our Bavarian neighbors. After all, German luxury cars are some of the ďŹ nest in the world. But here in Sweden, Saabs are designed for a different kind of driver. Get behind the wheel of a Saab and you will feel it. These are proud, intelligent, beautiful Swedes. See where Saab is headed next, visit saabusa.com.

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Fine Coin Silver Presentation Pitcher

May your cup runneth over. Fall Fine and Decorative Art Auction October 8, 2011

French Cathedral by Elizabeth Nourse, Oil on Canvas

Kingâ&#x20AC;&#x2122;s Rose Creamware

Bid In person, by phone, absentee or online. cowans.com

Consignments Accepting exceptional consignments for our next Fine and Decorative Art Auction.

Rookwood Porcelain Shirayamadani Vase

Exhibition: Friday, Oct. 7 12pm-6pm Saturday, Oct. 8 8am-10am

Contact Diane C. Wachs decarts@cowans.com 513.871.1670 x20 6270 Este Ave., Cincinnati, OH 45232

HAPPY CHIC

Above the ďŹ replace in the living room is a painting by Melissa Meyer. A pair of slipper chairs are upholstered with fanciful bird-print fabric from Clarence House.

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Interior designer Lee Robinson wields exuberant colors and playful accents with panache in the renovation of a river bluďŹ&#x20AC; home Written by Bridget Williams Photography by Eric Williams

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Hot pink wallpaper from Designers Guild in a pattern reminiscent of crocodile leather lends a jewelry box-like appeal to the dining room. Pocket doors with leaded glass inserts lead to the family room.

With arms outstretched to emulate their favorite super heroes, a trio of young boys “ﬂy” freely through thoughtfully decorated rooms whose energy matches their youthful exuberance. It took similar fortitude and a successful partnership between the homeowners and interior designer Lee Robinson of the Lee W. Robinson Company to realize this eﬀervescent vision. “We knew the home had to become more bright and beautiful,” said the wife. Enviably sited amid a verdant, gently rolling lot dotted with mature trees on a bluff that provides views of the Ohio River, the home has enjoyed an impressive provenance, with each distinguished owner making changes to personalize the residence to suit their needs and style. A series of steeply pitched triangular dormers along the front and rear rooflines, along with small Mondrian-inspired stained glass windows arranged in a stairstep

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pattern above the front door lend a contemporary aspect to the traditional painted brick exterior. In addition to carefully balancing the demands of family and professional life with seemingly boundless energy, the wife is also a voracious reader of design magazines and has a very distinct handle on her personal style. “When we bought the home, it had lots of jewel tones, and we are more hot pink, orange and turquoise,” she said. Soon after moving in, the homeowners realized that changes would need to be made to the physical structure to accommodate their active family. “Trying to squeeze three kids around the table in the old kitchen was just impossible in the tight space,” she added. Recognizing that professional help was in order, the couple turned to Lee Robinson, who they’d consulted on their prior residence. Already familiar with the home, Lee helped

A sense of playfulness begins in the foyer, where a cheetah print runner adorns the stair. Benches on either side of the ﬁreplace are upholstered with “Golden Sunburst” fabric by Tony Duquette for Jim Tompson. A clear glass chandelier with matching wall sconces provide a fresh interpretation of familiar forms.

to contemporize the interiors and design and build a two-story addition that encompasses a more spacious kitchen, private guest quarters and a larger garage. The fact that the wife can recall their decision to remain in the home during the six-month renovation with a smile (they encamped primarily in the foyer and master suite and ate out every night) is a testament to her positive working relationship with Robinson and his team. Citing design magnate Jonathan Adler as an influence on her style, the wife is certainly in step with his company’s cheeky manifesto that states in part, “your home should make you happy.” A sense of playfulness begins in the foyer, where a cheetah print runner adorns the stair. Robinson points out that the fun pattern is also practical as it shows less wear from the repeated pitter-patter of little feet. A clear glass chandelier and matching wall sconces provide a fresh interpretation of

familiar forms. “Golden Sunburst” fabric by Tony Duquette for Jim Tompson was selected for a pair of benches on either side of the ﬁreplace for their reference to mid-century modern motifs, another of the wife’s favorite design stories. Subtle horizontal striped wallpaper is a warm-up for what is to follow in other rooms. Robinson and the homeowners share an interest in art, and common among their respective collections are paintings by Melissa Meyer, a highly regarded contemporary artist who has pieces in the permanent collections of Te Metropolitan Museum of Art and the Guggenheim Museum, to name a few. The homeowners’ upbeat example, executed in a coherent riot of color, hangs above the ﬁreplace in the living room. Helping the owners transition their existing furniture into a new setting, Robinson added Fortuny accent pillows

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Schumacher wallpaper is found in the butler’s pantry. Te window to the right of the table looks into the wine cellar. Reﬂected in the mirror is a ﬂocked velvet wallpaper by Osborne & Little used in the powder room.

to the sofa. Nearby, a pair of slipper chairs are upholstered with fanciful bird-print fabric from Clarence House. “Using timeless forms with current fabrics was an important consideration throughout,” said Robinson. Even the most jaded would certainly have to smile a little after a glimpse of the dining room. Separated from the living room by open shelving on either side of the doorway and from the family room by pocket doors with leaded glass inserts, hot pink wallpaper from Designers Guild in a pattern reminiscent of crocodile leather draws everyone in for a closer look. Turquoise blue Foo Dog porcelain lamps on either end of the sideboard provide a contrasting jolt of color and are one of several subtle nods to chinoiserie throughout the home. Equally impactful are the mahogany dining table, chairs and sideboard – wedding gifts from the wife’s parents – that were given a major makeover with 106 slmag.net

white lacquer paint. “We’ve helped the traditional furniture to assimilate into a radically diﬀerent setting by imbuing the pieces with modernity,” said Robinson. Te home’s original kitchen now functions as a butler’s pantry, quickly becoming an indispensable resource for a couple who are quite skilled in the art of entertaining. A complex jumble of simple forms rendered in black and white, the Schumacher wallpaper in the space is reminiscent of the children’s art hanging in the nearby eat-in kitchen. A trio of traditional hand cut silhouette portraits in oval frames hangs outside the powder room. Inside, imported wallpaper from Osborne & Little makes the oldfashioned portraits modern by rendering them in ﬂock black velvet on a hot pink background. Complete with the latest and greatest in gourmet appliances, the kitchen addition, like the rest of the house, is bathed in

A major renovation yielded a spacious kitchen with eat-in area and a pair of guest suites. Dual islands provide plenty of prep space, while the impressive range hood draws the eye up past the exposed ceiling beam to the catwalk that leads to the guest suites and then to the apex of the vaulted ceiling.

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References to mid-century glamour abound, as in this vignette in the family room, where a starburst mirror is the focal point.

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Illuminating the newly added back stair hall is an internally lit, multi-hued art glass chandelier in the style of Chihuly.

natural light and lives very comfortably while retaining its chic quotient. Dual islands provide plenty of prep space, while the impressive range hood draws the eye up past the exposed ceiling beam to the catwalk that leads to the guest suites and then to the apex of the vaulted ceiling. Smartly located near the door to the butler’s pantry is a climate-controlled walk-in wine cellar. A comfortable eating area with a large window overlooking the front lawn provides ample space for family meals. Over the table, a most interesting chandelier of small crystals interspersed within a tangle of polished silver wire glistens in the sunlight. Illuminating the newly added back stair hall is an internally lit, multi-hued art glass chandelier in the style of

Chihuly. Te traditional stairway replaced one of the narrow, spiraling variety that proved too treacherous for both young children and their parents, who are often laden with laundry baskets, toys and the like. The homeowner’s existing corduroy sectional transitioned nicely to the family room, which overlooks the exterior brick terrace, planting beds with tumbled stone edging and a lovely koi pond with waterfall positioned to one side of the lawn. In another nod to mid-century glamour, a starburst mirror is the focal point of a vignette placed between the doors to the dining room. “We made sure that every room has a little kick to it,” said Robinson. sl slmag.net 109

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Masonic Home of Louisville does not discriminate against any applicant based on race, creed, national origin, sex, disability or afﬁliation.

IN THE MIX Photography by Eric Williams

Luciano Barbera

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REDValentino

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St. John

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Schneiders Canali Ferragamo

All looks for him and for her available at Rodes (rodes.com) slmag.net 115

Silent Souls Te Art of L'Oriano Galloni

Behind the glass doors of the Evan Lurie Art Gallery in the Carmel Arts and Design District located in Carmel, Indiana, stands a silent army of powerful sculpted souls by artist L'Oriano Galloni of Carrara, Italy. Varied mediums of hand-carved wood, marble and metal bring these technically masterful ﬁgures to life with near artisan perfection. Several years ago Galloni’s work started taking on the shape and soul of ﬁgurative innovation. In a series entitled “People,” Galloni has taken the human form and transformed it - beyond the realm of earthly possibility and into the sphere of more divine beings. Created to be present and tangible models of something much more spiritual in nature, Galloni imagines and

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brings to life the grandeur of humanity's guardian souls, which on occasion reach heights of more than twenty-ﬁve feet. Aptly named “Silent Souls,” the forms of the pieces take on many sizes and are the result of the artist’s own personal life experiences and events. Inspiration began with a simple walk in the woods. So awestruck was he as he walked among ancient trees in a forest in Germany, it suddenly seemed to him that thousands of souls were protecting him, thousands of silent beings exuding vital energy. Galloni commented regarding the significance of the series: “I saw creatures looking like human beings, very tall and skinny, expressing sincerity and serenity. While absorbing my negative spiritual energy their white and pure bodies constantly

changed colors and forms. Te white faces represent pureness and serenity as their bodies absorb the negativity and become dark.” Each one of these pieces is the result of a complex process that involves different kinds of materials including woods from around the world (even fragments of fossilized wood,) combined with different types of marble, steel and aluminum. Each piece is done with the objective of avoiding distinguishing characteristics between races, cultures, religions, and political or ethnic differences. Since for Galloni it’s the wood that absorbs negative energy, he works it into his forms using great subtlety, leaving the more detailed work of realism in the muscles, veins, feet, hands and facial features of the figures to be crafted into the purity of the marble.

Following the positive response to and success with his “People” series, Galloni's work has taken on a new monumental direction. His most recent work stands as tall as thirty feet and is constructed of solid marble with stainless steel accents allowing it to be used for the ﬁrst time in outdoor exhibitions. His oeuvre has been exhibited in galleries and cultural institutions throughout Italy, Germany, South Africa, Great Britain and the United States. He has participated in fairs such as Art Miami, Art Chicago, SOFA Chicago, SOFA New York and Palm Beach3. Currently his “Silent Souls” grace significant public and private collections in Europe and throughout the United States. sl

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Presented by

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Hundreds of spectators lined the ďŹ eld at HardscuďŹ&#x201E;e Farm to watch the Virgil Christian Tribute and the John Demuth Memorial. Live music, a magician and face painter, picnic buďŹ&#x20AC;ets and a lantern launch at sunset rounded out the fun, family friendly events.

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SAVE THE DATE

September 4th, Brownsboro Conservation Council BeneďŹ t September 24th, Commonwealth Cup

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PONY UP FOR BROWNSBORO

Benefit Polo Match Sunday 9.4.11 (Rain Date Monday 9.5.11) Gates open at 3pm Match begins at 5:30pm Hardscuffle Farm Rose Island Road Purchase Tickets Online BrownsboroAlliance.org For Ticket Information Contact Carrie Lorenz 502.797.7252 clorenz0001@live.com

Sophisticated Living Louisville September/October 2011

Articles inside

HAPPY CHIC

FARMER’S MARKETER

A Better Home & Garden