The Presidential Magazine

Presidential THE

MAGAZINE

5

THINGS YOU DIDN’T KNOW ABOUT JEFF BEZOS

EXPLORING THE WORLD’S BEST RESTAURANT

TEST YOUR BUSINESS ETIQUETTE

MEET THE WORLD’S FIRST DIAMOND CAR

PUTTING THE ‘OK’ IN ‘OKTOBERFEST’

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THE WORLDS DESTINATION FOR LUXURY

Table Of Contents 5

EXPLORING THE WORLD’S BEST RUMS

10

5 STEPS TO LOSE WEIGHT AND KEEP IT OFF

15

ALWAYS AT THE CARLYLE

19

EXPLORING THE WORLD’S BEST RESTAURANT

24

THE WORLD’S TOP 5 MOST EXPENSIVE YACHTS

26

TEST YOUR BUSINESS ETIQUETTE

28

MOVIE: THE RIDER

30

YOUR OWN CHATEAU IN FRANCE ISN’T JUST A DREAM

34

ENJOYING REDS IN THE SUMMER

36

TRIUMPH OF THE ARABIAN

40

FEEL LIKE A KING IN THE NEW MERCEDES-BENZ

42

PUTTING THE ‘OK’ IN ‘OKTOBERFEST’

43

5 THINGS YOU DIDN’T KNOW ABOUT JEFF BEZOS

44

BEST GOLF APPS YOU’LL ACTUALLY USE

48

WHY FINE DINING CAN SAVE YOUR LIFE

52

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W W W. G E TA P E X S M A R T. C O M

SPIRITS

BY GEORGE DAUPHIN Harvest time at a sugar cane field in South Africa.

The Rare, the Exotic, and the Unexpected An exploration of the world’s best new rums… inspired by the Rum Renaissance Festival

A

t the top of the list of the world’s most prestigious rums are Bacardi’s Millennium, Angostura’s Legacy, Pyrat Cask 1623, Clement XO, among others priced in the thousands of dollars for one bottle.

Plenty of rums have set record prices at auctions, such as the 1780 Harewood Rum ‘Dark,’ which netted a cool $10,900 per bottle at a 2013 Christie’s auction.

But rum appreciation is not just about price. Rum people tend to be down to earth, fun loving, celebrants of life. They all seem to look good wearing hats. Rum lovers take their interest seriously and are very knowledgeable about the object of their desire. But above all, they are adventurers.

So, it’s no surprise that the trend in the industry today is the exotic, the scarce, products that come from unexpected places, The Presidential Magazine 5

SPIRITS

CONTINUED

PHOTOS COURTESY OF RUM RENAISSANCE FESTIVAL, SKOTLANDER RUM, AND BIGSTOCKPHOTO.

such as the Danish Skotlander Rum, whose 2018 release has been aged in a bunker from the Second World War. No less surprising is Nine Leaves, the latest venture into the rum market from the Southern islands of Japan, and only one of maybe two that can truly be called a rum. It appears that, this time, the Japanese have struck gold — that is, a gold medal winner at the 2018 Rum Renaissance Festival, held this year at the International Convention Center in Fort Lauderdale. In my opinion, a deserved accolade.

Farther South from the Japanese Islands, Tanduay Rum is distilled in the Philippines, a country which would seem to be a natural for producing rum. But Tanduay is a rare Filipino success, also making a splash with a gold medal at the Rum Renaissance Festival. That too is well deserved.

Rums seem to thrive on islands. Dzama (pronounced “zama”) rums are the product of the island nation of Madagascar, off the Eastern coast of Africa. There are six Dzama rums currently available in the United States, all of which have won prestigious awards. On the high end — price and proof wise — is the 104-proof Nosy Bé Amber Rum. If you don’t have time to travel to Madagascar, you can vicariously taste the island in these rums. Without any additives, they pick up the subtle hints of the terroir, through products grown on the island — ylang ylang, vanilla, citrus fruits, and spices.

To the East of Madagascar, in the Indian Ocean, is the much smaller island nation of Mauritius,

6 The Presidential Magazine

where recent deregulation of the rum industry has inspired a plethora of new products. New Grove’s Solera Very Old Rum is a 25 year-old rum from this tiny island that can hold its own next to any top-rated spirit in the world. Starr is another rum distilled on Mauritius, but packaged in South Africa. A product of international efforts to encourage African economic development, Starr gives a substantial percentage of its profits to charity partners working to benefit Africa. Rhumerie de Chamarel, another Mauritian producer, boasts a tour of their distillery, tasting rooms, and restaurant. It has become a major tourist attraction on the island.

On the main continent, South Africa now boasts more than ten rums, promising to follow in the success of its wine industry.

On the island of Hispaniola in the Caribbean, Rhum Barbancourt (now produced in both Haiti and the Dominican Republic) is not new to the rum world — its higher end rums have been deemed the “best rums in the world” by some critics. What is newly-introduced to the states from Haiti is Kleren (or “Clairin,” depending on the producer), an “agricole” style rum that is the third world’s equivalent of moonshine. Clairin Lakay is another medal winner at the Festival.

While not new, Cockspur of Barbados (arguably the birthplace of rum) offers a 130 Proof rum that vies to be the “go to” overproof rum — one of many — after the demise of Bacardi 150.

While you may think of Florida and the Keys as

World War II bunker where Skotlander Rum is aged A tough job: judges sample rums at the Rum Renaissance Festival

The International Convention Center in Fort Lauderdale, Florida, where the Rum Renaissance Festival was held on June 9 and 10, 2018.

Black Magic is a spiced rum of mysterious blend and origin, produced by the same Kentucky company that makes Buffalo Trace Bourbon.

almost part of the Caribbean and, therefore, Kōloa’s 80-proof Coconut Rum, most of the a natural place for the production of rum, its flavored rums you see in the stores contain sandy soil is, in fact, not at all suitable for less than 23% alcohol, and should be more growing sugar cane. But don’t tell that to correctly classified as cocktails. the producers of Yolo, Alligator Bay, IslamI tasted one such cocktail at the Rum Reorada, and Ziami, all up-and-coming rum naissance Festival — Colina Colada. It’s another brands that are taking the spirits competi- trend in the flavored rum craze — mixing tions by hurricane... ahem... storm. horchata (usually a drink made from ground We now hear of rums made in Texas, Colnuts and grains) with rum. This one, I have orado, North Carolina! Is there any place to admit, is one of the best drinks I’ve where you can’t make rum? Pittsburgh! ever had in my life.

Sure enough, you can’t possibly make These new and exotic rums mentioned rum in Pittsburgh! This is what I thought... in this article may not be ideal of luxury until I tasted Maggie’s Farm Rum, one of in the sense that they are not the most extwo excellent rums made in Pittsburgh. pensive on the market. But that doesn’t Hey — Pittsburgh now has great rum mean they are accessible. In order to taste Dzama’s 15-year old vaniland the Andy Warhol Museum! la-infused rum, for example, you’d Going back to our list of islands that do well with rum, we need to mention have to travel to Madagascar. And Hawaii, which now has two distillmany rum enthusiasts are willing to eries. Manulele Distillers, on Oahu, do just that. Which brings us to rum offers Kō Hana Rum, an agricole made tours, a topic to be covered in a fufrom heirloom varieties of Hature issue.

Made in Trinidad, Angostura’s waiian sugarcane.

In the meantime, we must Legacy is reportedly the most Kōloa Rum Company is the be satisfied with the latest doexpensive rum in the world, exclusive distiller on Kauai. starting at $25,000 per bottle. mestic trend in rum eccentriciThey make a variety of sipping ty — the renaissance of the Tiki and infused rums, using local water, natu- bar. Another topic for future exploration. rally filtered through volcanic rock. Their Coconut-infused rum won a “Best of Class” Helpful links: award at the Rum Renaissance Festival. rumrenaissance.com Which brings us to flavored rums. The robsrum.com minute you enter any liquor store, you will notice, like the vodka section, an obnoxious- George Dauphin is a certified sommelier with ly large selection of “flavored rums.” But extensive experience in writing about wines because they have found a place on the rum and spirits. shelf doesn’t mean they are rums. Unlike ARTICLE © 2018 GEORGE DAUPHIN The Presidential Magazine 7

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5

Steps to Lose Weight and Keep It Off

Tired of yo-yo diets? Set yourself up for success with the American Heart Association's tried and true tips on maintaining a healthy weight. To lose weight, you need to burn more calories than you eat.

Learning to balance healthy eating and physical activity can help you lose weight more easily and keep it off.

1. Set realistic goals.

Know where you are today so you know how to get where you want to be. Learn your Body Mass Index (BMI).

Set yourself up for success with short-term goals, like “I will make lifestyle changes which will help me lose (and keep off) 3-5% of my body weight.” Short-term goals can seem more achievable and keep you on track toward your long-term goals.

2. Understand how much and why you eat. dia or tracking app to understand what, how much, and when you’re eating. Being mindful of Use a food diary your eating habits and aware of your roadblocks and excuses can help you get real about your goals.

3. Manage portion sizes.

It’s easy to overeat when you’re served too much food. Smaller portions can help prevent eating too much.

Learn the difference between a portion and a serving and how to keep portions reasonable.

4. Make smart choices.

You don’t have to give up all your favorite foods. Learn to make smart food choices and simple substitutions instead. Discover healthy snacks and how fruits, vegetables, and whole grains help keep you fuller longer.

5. Be physically active.

Physical activity is anything that gets your heart rate up, like walking. Aim for at least 150 minutes of moderate activity a week. Even 10-minute blocks count toward your goal.

10 The Presidential Magazine

The Presidential Magazine 11

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TRAVEL I

BY GEORGE DAUPHIN

I P H O T O S B Y PA O L O T E R Z I

EXPLORING THE WORLD’S BEST RESTAURANT A One of Chef Massimo Bottura’s signature dishes, which he calls “Oops! I Dropped the Lemon Tart,” a whimsical display of the chef’s culinary talent and intellect.

s if the Emilia-Romagna region of Italy needed one more reason to travel there, add Osteria Francescana, deemed the “Number One Restaurant” at the The World’s 50 Best Restaurants Awards.

The restaurant’s “celebrity” chef, Massimo Bottura (above photo), describes his eatery as a “laboratory of ideas, inspired by culture.” That Northern Italian culture includes medieval architecture, fast cars, beautiful women, opera, and ceramic tiles. Chief among those assets is the culinary tradition, represented by Parmesan cheese and a prolific wine production, which includes varietals of Lambrusco, Trebbiano, Barbera, and Sangiovese. It is a rich tradition that Chef Bottura has to work with. In the following pages, we explore what is considered the “world’s best restaurant,” we profile its prolific chef and his works, and we ask world traveler Joey Toledo to tell us what it’s like to have dinner at Osteria Francescana.

The Presidential Magazine 15

GIFT IDEAS FOR 2019 I COMPILED BY GEORGE DAUPHIN

GIFTS OF LUXURY GIFT-GIVING OCASSIONS FOR • • • • • • •

2019

VALENTINE’S DAY MOTHER’S DAY & FATHER’S DAY BIRTHDAYS & ANNIVERSARY GRADUATIONS & CONGRATULATIONS WEDDINGS & ENGAGEMENTS BAR MITVAH & BAT MITVAH CHRISTMAS & HANNUKAH

THE GIFT OF WINE STORAGE For the wine collector, who doesn’t have a storage system, get a recommendation for a gift item from one of our specialists: • WineCellarInternational.com • GLRWineCellars.com • OmniCraft Int’l: 714-315-3150

Take advantage of a strong Dollar abroad!

A GOOD YEAR FOR CHAMPAGNE...

T

hanks to global warming!

The past few years have brought an unusual climate in Northern France, yielding the best harvest of varietals used for champagne in decades.

Not every harvest is good enough to create a “vintage” champagne, but it’s a certainty that 2018 will be one of those years. (Investment in champagne futures is a new idea on the market, and if you can find one for 2018 from a reputable producer and retailer, grab it.)

While we are waiting for the 2018 vintage to come out (about three years from now), prior vintages make an excellent gift idea. The Louis Roederer collection of vintage champagnes are among the best ones. Roederer’s 2008 Cristal has a perfect 100 rating from the Wine Enthusiast, and will set you back about $250 per bottle. A case, if you can find it, would make a lovely gift. Its sister, Cristal Rosé sells for upwards of $500 per bottle. And any vintage of the Roederer Blanc de Blancs is worth the price.

If red wine is more to the taste of the person receiving the gift, consider the following products at the top of that class:

to get any vintage. These wines will get even better in the next 20 years, with proper storage. So, get a case. Prices start around $250 per bottle.

• Eisele Vineyard Cabernet Sauvignon, 2013 or 2014.

Consistent ratings at or just short of 100 makes this one of the top red wines from Napa.

You may need to wait a year before drinking, depending on your taste. Prices start at $500.

• Chappellet Pritchard Hill Estate Vineyard. Again, consistent ratings of 98-100 for most vintages. Drink now, or store for the next 20 years.

Prices start at $250 per bottle.

• Paul Hobbs Cabernet Sauvignon Beckstoffer Las Piedras Vineyard. 2013 is a classic, but really, I’d be happy

You can ask your local wine merchant about any of these products. 1-877-spirits.com is a website that specializes in shipping gifts of fine wine and spirits.

Yosemite

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oak up all the sites, sounds, and floral aromas of this unique environment, known not just for its exotic animals, but for its waning natural resources, such as vanilla and ylang ylang.

16 The Presidential Magazine

t has been estimated that 60% of the world’s wildlife has vanished due to climate change.

Go see the other 40% before it’s lost forever. Africa is the place to see it.

Y

osemite Park is rapidly changing under the stress of global warming. Take one of the tours offered by the Parks Dept. and see this American treasure before it changes forever.

hether you choose the Exclusive Champagne Tour, the Dom Perignon or Veuve Clicquot anniversary tours, or the Champagne & Gastronomy Tour, this is the year to visit.

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The Presidential Magazine 17

GIFT IDEAS FOR 2019 I CONTINUED

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18 The Presidential Magazine

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TRAVEL I

CONTINUED

I PHOTO BY CALLO ALBANESE E SUEO

OSTERIA FRANCESCANA

M

assimo Bottura opened Osteria Francescana in his hometown of Modena in 1995. From early on, the restaurant engaged in a profound exploration of territory and tradition, the expression of which can be found in the absolute concentration of flavors guided by Bottura’s definition: “Tradition seen from 10 kilometers away.” Today, Osteria Francescana continues to redefine Italy’s rich gastronomic heritage, ingredients and culinary traditions with the benefit of critical distance, contemporary cooking techniques, and a constant desire to ensure that the Italian kitchen evolves.

Osteria Francescana has been awarded Michelin stars slowly and steadily over the years. After receiving the first and second Michelin stars, respectively in 2002 and 2006, the restaurant entered the World’s 50 Best Restaurants list in 2009. Today, Osteria Francescana is considered the best restaurant in Italy and one of the most influential in the world. Osteria Francescana was awarded a third Michelin star in 2012 and was awarded the Number 1 position on the World’s 50 Best Restaurants list in 2016 as well as in 2018.

20 The Presidential Magazine

“Cooking is not only about the quality of the ingredients but also the quality of the ideas” – Chef Massimo Bottura

M

assimo Bottura has established his voice both in and outside the kitchen. He is a speaker, author and charismatic leader. Chef Bottura has been recognized for his commitment in the fight against food waste. In 2016, he founded Food for Soul, a non-profit organization that creates social projects to empower communities in the fight food waste and social isolation. Food for Soul has opened six community kitchens in South America and Europe. Among his many accomplishments is a second restaurant in Modena; a line of balsamic vinegars and olive oils; and two books: Never Trust a Skinny Italian Chef and Bread is Gold, proceeds of which go to Food for Soul.

The Presidential Magazine 21

TRAVEL I

CONTINUED

J

oey Toledo is a seasoned traveler and

passionate foodie. He recently had dinner with friends at Osteria Francescana. We

wanted to know what it was like to eat at

the World’s Best Restaurant.

COURTESY OF JOEY TOLEDO

The Presidential Magazine: What was your first impression of the world’s best restaurant?

Joey Toledo: Along with the creative title that they give to each dish, you have a sense of being in a gallery with art in each plate, the tastebuds becoming an additional sense by which to experience it.

TPM: Looking at the dishes on the Osteria website, they all look like small dishes. Is this the style of the restaurant?

JT: There was a choice of two tasting menus. We got the one which was composed mostly of the classics, and added two dishes à la carte — the Cheeses and the “Wagyu Not Wagyu.”

On hindsight, I should have also added the “Oops I Dropped the Lemon Tart” specialty. We got the Festina Lente tasting menu.

TPM: Did someone have to explain the menu to you, or are you fluent in Italian?

JT: The server explained each dish to us in English.

TPM: How many courses did you have altogether?

JT: There were 10 declared courses, plus the appetizers,

22 The Presidential Magazine

TPM: Did these small dishes satisfy your appetite?

JT: The small dishes together will really fill you up.

TPM: Do they make their own bread in house?

JT: They make their own breads, and if you don’t watch it, it’s easy to get full on all of the crunchy breadsticks.

Gourmet foodie Joey Toledo poses with Chef Massimo Bottura at Osteria Francescana

plus the petit fours. There was an extra dessert because my companions did not finish the salad served at the end. (For those not used to the French/ European tradition of ending the meal with a salad, the restaurant staff was willing to substitute an extra round of dessert.)

TPM: What was your favorite dish?

Why? JT: My favorite dish was the cheese dish, which we ordered à la carte — the “Five Ages of Parmigiano Reggiano.” As stated there, it had different textures and temperatures, and it was very tasty. Also, the “Eel Swimming Up the Po River” is the best eel dish I have ever had.

TPM: Did you choose a different wine for each course, or did the sommelier make a recommendation?

JT: Actually, I am not a wine person. My companions ordered a couple of bottles, which we shared. But I can’t talk about that, because I prefer water to cleanse my palate. But for those into wines, there is the wine pairing option, wherein they recommend which wine will work best with which dish.

TPM: You’ve been to great restaurants all over the world. Do you agree with the critics that this is the world’s best restaurant? Why? JT: I would say to each his own taste, pun intended. ‘Best’ is very subjective, especially since in restaurants like these, they are constantly changing the

menus. Obviously, I was not able to taste all the dishes in their current menus, much less all of their specialties, like the ‘Oops I Dropped The Lemon Tart!’ So I only got a snapshot of how it is as a restaurant, compared to other top gourmet restaurants I am more familiar with. But I can say that Osteria Francescana is an excellent restaurant, and my favorite dishes were very memorable. More importantly, I liked it enough to want to return again and try its other dishes.

TPM: Breaking etiquette, can we ask how much the final bill was, for how many people?

JT: Well, it is breaking etiquette.

And it is so dependent on what you order. They do have an à la carte menu. But the tasting menus would be around 300 euros without wine.

FOR MORE INFORMATION: www.osteriafrancescana.it www.foodforsoul.it www.phaidon.com www.theworlds50best.com www.viamichelin.com en.wikipedia.org/wiki/Modena youtu.be/YCUj2CFFetQ

P H O T O B Y PA O L O T E R Z I

(Left) “In the countryside” with snails, hare and aromatic herbs.

(Below) “Five ages of Parmigiano Reggiano in different textures and temperatures” was Joey Toledo’s favorite dish.

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MOST EXPENSIVE

SUPERYACHTS OF THE WORLD

Sailing around the world is one of the most interesting and exciting things that you can ever experience in your life.

Imagine that you have your own boat or yacht and that you can take it whenever you want to visit different places while enjoying the best moments of your life in the sea. Having a yacht is not easy as it requires spending a lot of money and preparing this yacht through equipping it with all the necessities and amenities that you may need while sailing requires spending more and more money which makes possessing a yacht unaffordable for most of the people. Most of those who own a yacht are very rich and for this reason the yacht is considered to be a sign of luxury and the wealthy life that the owner of the yacht lives. There are yachts which are very high in their prices to the extent that they cost billions of dollars and just millions. If you do not believe that, take a look at the following top 5 most expensive boats in the world.

#5 “Al Said” $300 Million Its construction was launched in 2007 and was completely finished in 2008 to be the 2nd largest yacht during that time.

This yacht was formerly known as Project Sunflower and was named later after its owner as it belongs to Sultan Qaboos Bin Said Al Said of Oman. The yacht features an aluminum superstructure and it can accommodate a crew of 154 in addition to 70 guests.

#4 “Superyacht A” $323 Million It was constructed by Philippe Stark and its interior and exterior designs are unique. It is owned by Andrei Melnichenko who is a Russian billionaire. It was tried for the first time in 2008 and was completely finished in 2009. The yacht is large enough for accommodating a crew of 37, 14 guests and 5 staffs.

24 The Presidential Magazine

#3 “Dubai” $350 Million It was formerly known as Platinum 525 and its construction was ordered in 1996 by Brunei’s Prince Jefri Bolkiah. The project was unfortunately stopped until it was ordered again by Sheikh Mohammed Bin Rashid Al Maktoum who is the UAE Prime Minister. The yacht was called before as the largest super yacht in the world as it is 525 feet. It features many amenities that allow you to spend a luxurious life and enjoy your time as you can find a swimming pool, spa, booths for spa, helipad, glass staircase and other amenities that make this yacht called the floating city.

#2 “Eclipse” $800 Million It is the 2nd most expensive private yacht in the world. It is owned by Roman Abromavich, who is a Russian billionaire, and was constructed in Hamburg, Germany. The yacht is approximately 528 feet to be the largest private yacht in the world. What makes this yacht unique is its defense technology as it features a private intruder detecting system for detecting cameras and blocking them in order not to take photos through using light. For the amenities that are presented by this yacht, you can find 24 rooms which are constructed for guests, mini submarine, two helicopter pads and more.

#1 “History Supreme” $4.8 Billion It is the most expensive private yacht in the world and is also called Baia 100 Supreme. It is claimed that it belongs to a Malaysian businessman whose name is unknown. What increases the price of this yacht is that it was constructed through using rare and precious materials such as tiny meteorites, dinosaur bones, precious metals as there are 100,000 kg of platinum and gold that are used for decorating the yacht and increasing its luxury and there are also precious stones which are used for decorating different parts such as the deck, dining area and the anchor. What a lavish yacht!

The Presidential Magazine 25

WEI S T N TE Y O U R B U S I N E S S E T I Q U E T T E

B

usiness and social etiquette can be tricky. Making the right moves and saying the right thing can and will make a big difference in your career. Take this quiz — courtesy of The International Butler Academy — and see how you fare in the following everyday business situations. Learn the importance of business etiquette and protocol, and that social skills, or the lack thereof, can make or

break deals and careers. The answers are at the bottom of the page.

Question 1: Your boss, Ms. Alpha, enters the room when you’re meeting with an important client, Mr. Beta. You rise and say “Ms. Alpha, I’d like you to meet Mr. Beta, our client from San Diego.” Is this introduction correct?

Question 13: You are talking with a group of four people. With whom do you make eye contact?

A. With the person to whom you are speaking at that moment.

B. Each of the four, moving your eye contact from one to another.

C. With the other three people you are not speaking at that moment.

D. No particular person.

Question 5: You are hosting a dinner at a restaurant. You have pre-ordered for everyone and indicated where he or she should sit. Are you correct?

Question 6: You are invited to dinner in a private home. When do you take your napkin from the table and place it on your lap?

A. Immediately when you sit down.

B. Wait for the host or hostess to take his or her napkin before taking yours.

C. Wait for the oldest person at the table to take his/hers.

D. Wait for the acknowledged head of the table to take his or hers before taking yours.

Question 7: You are in a restaurant and a thin soup is served in a cup with no handles. To eat it you should: A. Pick it up and drink it.

B. Use the spoon provided, not picking up the cup at all.

C. Eat half of it with a spoon and drink the remainder.

D. Use the spoon provided, picking up the cup to finish the soup completely.

Question 8: You are at a dinner and champagne is served with the dessert. You simply can not drink champagne yet know the host will be offering a toast.

You should: A. Tell the waiter “no champagne”.

B. Turn over your glass.

C. Ask the waiter to pour water into your champagne glass instead.

D. Say nothing and allow the champagne to be poured.

Question 9: A toast has been proposed in your honor. You say “thank you” and take a sip of your drink. Are you correct?

at a restaurant people feel awkward when they do not know where they are supposed to sit.

6. B and/or D 7. B 8. D 9. No. If you do, then you’re toasting yourself.

Other people toast in your honor and in that case you do not sip.

10. B and/or D 11. B 12. A 13. B 14. B 15. D

26 The Presidential Magazine

Question 10: You are hosting a dinner party at a restaurant. Included are three other couples, including your most valuable client and his wife. You instruct the waiter to: A. Serve your spouse first.

B. Serve your client’s spouse first.

C. Serve you first.

D. Serve you and your spouse last.

Question 11: You are invited to a reception and the invitation states “7:00 to 9:00 p.m.” You should, or you may: A. Arrive at 6:55 p.m.

B. Arrive any time between 7:00 p.m. and 8:30 p.m.

C. Arrive any time between 7:00 p.m. and 9:00 p.m.

D. Arrive around 9.00 p.m.

Question 12: You are introduced to a new colleague.

Which sentence is clearly wrong?

A. Hello, I have heard so much about you.

B. How do you do?

C. It is a pleasure to meet you.

D. Hello, how are you?

steps out of the cab, he or she will be on the curbside and therefore won’t have to deal with getting out in traffic or sliding across the seat.

5. Yes. It will make everybody’s life so much easier. Also, many times

Question 4: You are entering a cab with a client.

You position yourself so the client is seated curbside. Is this correct?

COURTESY OF BIGSTOCKPHOTO.COM

Question 15: You are at a table in a restaurant for a business dinner. Midway through the meal, you’re called to the telephone.

What do you do with your napkin?

A. Take it with you.

B. Fold it and place it to the left of your plate.

C. Loosely fold it and place it on the right side.

D. Leave it on your chair.

This is part of a quiz from The International Butler Academy. To take the entire quiz and score yourself, go to www.butlerschool.com, and search for the “etiquette quiz.”

2. No, this is wrong, unless he asks for the business card. Resist the urge to “quickly score” a contact.

3. No you are not. In this case it is none of your business who is calling.

4. Yes. When your client

Question 3: You answer the phone for your supervisor who cannot reach his phone in time. You ask: “Who’s calling, please?” Are you correct?

Question 14: When you greet a visitor in your office, you should: A. Say nothing about where the visitor should sit and let the visitor sit where he or she wishes.

B. Tell the visitor where to sit.

C. Say “Please sit anywhere”.

D. Simply sit down yourself and the visitor will find a place himself or herself.

ANSWERS 1. No. The correct way is this: “Mr. Beta, may I introduce Ms. Alpha.”

The client is the most important person. People are introduced to the client, not the other way around.

Question 2: At a social function, you meet the CEO of an important corporation.

After a brief chat, you give him your business card. Is this correct?

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THE RIDER 28 The Presidential Magazine

T

he world of the rodeo is about as far removed from luxury as you can get, which makes the success of this film all the more extraordinary. Written and Directed by Chloé Zhao, The Rider recounts the tragic riding accident of young cowboy Brady (Brady Jandreau), once a rising star of the rodeo circuit. Back home, Brady finds himself wondering what he has to live for when he can no longer do what gives him a sense of purpose: to ride and compete. In an attempt to regain control of his fate, Brady undertakes a search for new identity and tries to redefine his idea of what it means to be a man in the heartland of America. Not exactly fare for the rich and famous. Yet, The Rider has won major awards at the Cannes Film Festival, New York and Telluride Film Festivals, and continues to do well in art houses and university towns.

It is now available on video and on iTunes.

TRAVEL

BY GEORGE DAUPHIN PHOTOS COURTESY OF LEGGETT PRESTIGE

30 The Presidential Magazine

CÔTES DE BLAYE CHÂTEAU

Built in 1852, this château is 45 minutes from the center of Bordeaux. It boasts an incredible view over the Côtes de Blaye AOC vineyards, and other nearby famous vineyards. The property comes with a chapel, a swimming pool, and a caretaker couple, who live in a guesthouse. If you purchase this château, you may elect to keep them or ask them to leave.

your own

Chateau in France

is not just a dream The Presidential Magazine 31

TRAVEL

CONTINUED

W

hether you’re looking for a pied-a-terre to spend family vacations in France, or you want to follow in the footsteps of celebrities like Brad Pitt and Angelina Jolie to become a gentleman viticulturist and winemaker, there is no shortage of vintage estates for sale in France. The old cliché of “location, location, location” applies to French real estate as well. Your choice of location will depend on your interest: If it’s wine, you may want to buy around Bordeaux; if it’s skiing, the Alps is the place for you, etc. Start by buying a physical map of France and become familiar with the various regions and what they offer.

Once you’re comfortable with prices that start at one million euros, Google helps with quick dollar-to-euro conversion, as well as instant (and pretty reliable) French-to-English translation, and metric conversion as well. While it is highly recommended to learn the native language, there are real estate agencies in France that will help in that department. They include Leggett Prestige, some of whose estates are represented on these pages.

Once you log on to one of their sites, you can start by falling in love with your chateau.

Here’s a starting list: www.leggettprestige.com www.frenchestateagents.com

STONE PROPERTY IN VAUCLUSE. Isolated amidst vineyards, calm and nature, this mansion has great possibility as a bed-and-breakfast. Among its assets is a pool, guesthouse and beautiful garden.

STONE BUILT HOUSE IN PEYMEINADE. Close to the Alps, as

well as the Cote d’Azur, this mansion has everything: a swimming pool, tennis court, boules court, triple garage, and landscaped Mediterranean gardens. Near Cannes and the perfume capital of Grasse.

32 The Presidential Magazine

HUGE EIGHT-BEDROOM CHÂTEAU

This chateau, in the historic town of Jazeneuil, comes with a guardians house, stables, outbuildings, heated swimming pool and beautiful grounds

FAIRYTALE CHÂTEAU FROM THE 15TH CENTURY. This luxury castle has a contemporary interior and modern facilities.

Potential for bed-and-breakfast and gîtes, a charming property, full of history in the heart of the black Périgord. Touristic villages nearby include Sarlat and Domme.

AVIGNON MANSION. A private mansion in the historic town of Villeneuve-les-Avignon. Sited adjacent to a Palais Pontifical — one of the summer residences of the 14th century Avignon Papacy – the mansion most likely has its origins as a cardinal’s residence.

The Presidential Magazine 33

WINE

Enjoying Reds in the Summer

BY GEORGE DAUPHIN

A

s summer approaches, we tend to stay away from the warmer, heavier red wines. So, how do we keep getting the same antioxidants that reds such as Cabernets and Merlots offer?

Let’s first address some misinformation regarding red wine. The common wisdom is that we are supposed to drink a red wine at “room temperature.” But does mean that if you’re at a garden party in South Beach where the temperature is 90 degrees, the wine in your hand should also be 90 degrees? I COURTESY OF BIGSTOCKPHOTO.COM hope not.

The myth comes from a misunderstanding of what the French refer to as “room temperature.” French winemakers prefer their reds at the temperature of the tasting rooms in the cellars where their wines are sampled and aged. That cellar temperature is about 55-58 degrees Fahrenheit. If you have a wine cellar in your house, keep it at that constant, and enjoy refreshing red wines all summer long. Obviously, the same holds for smaller wine coolers.

Connoisseurs have a number of options, from built-in climate control units, to off-site storage services, which include Cat. 5 hurricane resistant vaults. If you are serious about wine, such a vault will ensure the safety of your wine during such a storm, although your house might be gone.

When buying wine, here are some tips to getting the best quality and to keep your purchase from overheating: • It begins in the parking lot of the store where you purchase your wine. Park your car in a cool spot. Once you place the wine in your cool car, take it straight home. Don’t make stops along the way, leaving the wine to cook in an overheated car.

You may consider putting a portable cooler in your trunk for just for the trip. Otherwise, the floor behind the driver’s seat may be the best spot for your purchase.

• Choose your wine merchant carefully. Buy from a retailer who knows how to store wine. Make sure his wines are stored with the bottle lying down, in a cool place, away from direct sunlight, and away from the front door, where it could be affected by blasts of heat as customers walk in.

• If you buy by the case, ask to see the cases before you pay for them. Make sure they were stored so that the bottles are either lying down or upside down. This applies to corked bottles.

34 The Presidential Magazine

• Check to see if the store is kept clean. A clean store means the management cares about how your product is handled. You should also know that a bottle of wine, whether corked or screw-capped, interacts with its environment. Bad odors, chemicals, agitation, and even sound will affect the quality of a wine.

It sounds crazy to say that really bad, loud music will diminish the quality of a wine. But if you are spending over $100 for a bottle, you are entitled to consider every little thing that could affect that wine.

There are some red wines that can be chilled on ice. Lambrusco, Sangria (not really a wine, but I will leave it in this category), red viño verde, and Beaujolais — to some extent — come to mind. But, in general, you do not want to ice-chill a red wine to a temperature that is lower than the aforementioned “cellar temperature.” If you see red wine being chilled at a store, it’s a sign they don’t know how to treat their wines in general. A red flag.

If a guest brings a bottle of red that is warm to the touch, a 5-minute cool-off in a regular refrigerator before opening will not do any harm.

A classic way to drink reds in the summer heat is to make sangria.

There are various recipes.

Here is a variation on the classic: • 3 cups white rum • 4 cups red wine • 2 cups orange juice • 1 cup simple syrup • 2 cups of Lemon-Lime soda (Sprite or 7-Up can be substituted) • One sliced orange, peach and other fruits to taste Combine in a pitcher. Add Berries and strawberries to taste. A sprig of mint can be used as garnish. If orange is not sweet, add simple syrup to taste. Pour over ice.

Serves two. © 2018 GEORGE DAUPHIN

H O U S TO N , T E X A S W W W. P R I V O S A . C O M

XXX.XXX.XXXX

I N FO @ P R I VO SA .CO M

TRENDS

TRIUMPH OF

BY GEORGE DAUPHIN

W

ith its origin in the Middle East, the Arabian horses excel in all sports and shows, but there Arabian is one of the oldest human-deare a few events that have prevailed among amateur riders, veloped horse breeds in the world. It is, and continue to gain in popularity. Combined driving is in fact, the foundation horse of almost all an organized sport, with one, two, or four horses pulling a light horse breeds known today. This pure breed has a carriage of one, two, or three riders. distinctive physical appearance — a dished face, wideDistance riding is also extremely popular. The distance set, bulging eyes, arched neck, and a high tail carriage. rider can participate in various ways, from beginner rides The elegant appearance of the Arabian, together with at the local level, to world endurance events sponsored by a reputation for being gentle and intelligent, led to a international equestrian organizations. Such events can marketing craze in the 1980s, during which horses cover trails as long as 100 miles in a day. For the amateur were bought and sold as if they were fine art. They rider, it can be a casual day with friends, or a grueling, exbecame valued, not only for their treme sport. Arabians are more suited beauty, but as an investment and for distance riding because they have Distance riders enjoying an event a tax shelter. Greed led to the shorter, stronger backs that allow them over-breeding of the Arabian, and to carry substantial weight in comfort prices for these horses became and large nostrils and windpipe for artificially inflated. Breeders were greater lung capacity. Their hooves are willing to pay as high as $11 milmore dense and larger, helping them lion for a stallion. to stay sound longer than other breeds.

Then came the Tax Reform The goal of distance riders is to Act in the mid-1980s, which finish the trail. Coming in first is not as COURTESY OF BIGSTOCKPHOTO.COM eliminated the use of horse farms important. “To Finish is to Win,” means as tax shelters. As a result, the already over-saturated that completion of a competitive trail or endurance ride and Arabian market took a big hit and the inflated prices bringing a horse to the finish line is a reward unto itself. collapsed, forcing many breeders into bankruptcy. It was Whether you want to learn more about Arabian horses, not uncommon for purebred Arabian horses to be sent or you’re ready to ride, participate in equestrian shows to slaughter. and sports, or even breed horses, a good place to begin But the beauty and value of the breed prevailed over is the Arabian Horse Association (AHA). If you just enjoy time, and today the Arabian has regained its true worth watching these beautiful animals, you can find events in as a great horse for recreational riding and show. Amateur your area involving Arabian horses. The organization also owners can purchase a horse for as little as $2,000, but publishes a bi-monthly magazine and a manual. prices can go upwards of $20,000, depending on the breeder, the training, and other factors. Obviously, buying a horse is not all there is to owning one. Stable, veterinary For more information, and numerous free downloadable brochures, go to www.arabianhorses.org, or contact the AHA at: care, preventative medicine, rider conditioning, training of the horse, feed, gear, education in the handling and the Arabian Horse Association 10805 E. Bethany Drive specifics of the breed, and required membership in professional organizations are all costs that need to be taken Aurora, Colorado 80014 Phone: 303.696.4500 into account when deciding to buy a horse.

The breed enjoys a popularity in Russia, Brazil, and Additional Reference: Australia, among other countries. But it is the United aljassimyafarm.com States that has the largest number of Arabians — 660,000 www.arabianexpressions.com registered — than any other nation. There is a high conwww.allbreedpedigree.com centration of horse farms in the Southwest states. Arabian www.usef.org horses are an essential part of sell-out shows and sporting americandrivingsociety.org events in Florida, New York, and Colorado.

36 The Presidential Magazine

THE

ARABIAN

Chestnut Arabian in the desert

PHOTO COURTESY OF BIGSTOCKPHOTO.COM ARTICLE © 2018 GEORGE DAUPHIN

The Presidential Magazine 37

Be the

King of the Road in the New

Mercedes-Benz S-Class

What do Kourtney Kardashian, Natalie Portman, Jay-Z, Kanye West, Daniel Craig, Jake Gyllenhall, Ashton

Kutcher and Demi Moore have in common? Besides being extremely famous, they’re all fans of the Mercedes-Benz S-Class, the famed German automaker’s flagship to which all other luxury sedans aspire. And they’re far from the only ones; the S-Class was the best-selling luxury sedan in the world in 2016. Paul Altieri, founder of online luxury watch boutique Bob’s Watches and one of the world’s top Rolex collectors, tells JustLuxe that when it comes to luxury cars “there is simply no substitute”.

Altieri, who has owned several S-Class models over the years, says it “represents the pinnacle of automotive excellence, the perfect package of power, luxury and style. It’s perfectly discreet but utterly elegant. Mercedes-Benz cars are known for the finest technology, comfort, performance and reliability in the industry, and the S-Class is the best of the best. I’ve driven other high-end cars but I always return to the S-Class, nothing else truly compares. And the valets at the country club always give me the best spot.” Expect even more preferential treatment if you get your hands on new S-Class, which Mercedes has updated extensively for 2018.

This is no mere facelift. In addition to new styling that gives the S-Class an even more gracefully imposing presence, it is now also above and beyond the competition when it comes to state-of-the-art tech. The new S-Class models advance even further towards autonomous driving but don’t forfeit the thrill of driving a powerful luxury sedan. That’s in addition to a new generation of Mercedes-Benz engines, all-new dual 12.3” high-resolution dashboard displays with a single bonded glass panel, exclusive new trim and upholstery offerings, and climate control, ambient lighting, massage and “fragrancing” functions that harmonize to create the perfect driving environment.

S-Class models start at $89,900 and go up to $229,500, and the range offers several options including the S460, S560, Mercedes-AMG S63 Sedan, Mercedes-AMG S65 and even a mogul-friendly Mercedes-Maybach S560. Power options kick off with the S450 4MATIC’s 3.0L V6 biturbo good for 362 hp and 369 lb-ft of torque, while the 4.0L V8 in the S560 and Mercedes-Maybach S560 4MATIC has 463 hp and 516 lb-ft of torque. At the top of the class is the S65’s 4.0L V8 biturbo knocking out an eye-popping 603 hp, with the kind of handcrafted attention to detail you’d expect of a $230K car.

The first clue that the S-Class has been amped up is a new grille, and Mercedes enthusiasts will now be able to tell exactly what model they’re seeing by its configuration: six and eight-cylinder cars sport three twin louvers as well 40 The Presidential Magazine

as vertical strips with a high-gloss black finish; “lower” classes have fewer louvers. also new are the LED taillamp designed to be reminiscent of “crystal jewels,” a redesigned sporty front bumper with pronounced air intakes, a redesigned lower bumper section with integrated tailpipe trim spanning the entire width of the vehicle.

While the exterior features are eye-catching, the most impressive element of the new S-Class are the dual high-resolution displays which share a single glass cover for a wide-screen cockpit effect that is user friendly, cool and futuristic. Three different display styles – Classic, Sport and Progressive – transform the driving experience at the touch of a button. In fact, the new Touch Control Buttons on the steering wheel are made to interact like the screen of a smartphone, allowing you to swipe to control the entire multimedia system without taking your hands off the wheel. It can also be operated via Voice Control, and once you’ve gotten used to saying “driver massage on” there’s simply no going back to ordinary driving.

Mercedes of course already had a lock on beautifully finished wood and leather, but the new S-Class introduces two new natural grain ash wood trim specs and a new range of brown hues with three new two-tone combinations: Silk Beige/Deep-Sea Blue, Magma Grey/Espresso Brown and Mahogany/Silk Beige. Want to get even deeper into the color wheel? Choose the extended ambient lighting option which offers up 64 of them and adds lighting elements on the trim, central display, handle recesses, door pockets, front and rear footwells and on the overhead control panel when the vehicle is equipped with the Burmester High-End 3D Surround Sound System – highly recommended.

Among all the features of the new S-Class which we enjoyed on our drive from Greenwich, Connecticut up to Kennebunkport, Maine, the most revolutionary was the Active Distance Assist DISTRONIC and Active Steering Assist systems controlled via steering wheel-mounted buttons. The systems allow for semi-autonomous driving with the ability to keep a safe distance from other cars, turn itself on curves and even change lanes. Speed is adjusted automatically ahead of curves or intersections, and the car even makes use of radar systems and map and navigation data to “calculate driving behavior” and keep everything smooth, certain, and perfectly balanced, allowing you to relax and revel in the masterful expression of what a luxury sedan should be.

The Presidential Magazine 41

PRESIDENTIAL SPIRITS

BY GEORGE DAUPHIN

A BEER FOR ALL SEASONS

E

ven though beers do not have “vintages” in the same sense that fine wines do, the general rule is to consume them “fresh” as close to the brewery release date as possible. That doesn’t mean you have to throw out that six-pack of Bud Light that your brother-in-law brought last Thanksgiving and has been sitting in your fridge all these months. Beer doesn’t “go bad” in the same way wine does.

(Ales are another category onto themselves.) It just means that, if taste is important to you, you will get the best results if you consume the beer young. That goes double for “seasonal” beers because taste and style is the entire point. Many packages will carry a date — or expiration — stamp. If you don’t see the stamp, ask the beer expert at your spirits retailer. Very often, they will know where that stamp is “hidden.”

But in spite of the “expiration date,” the good news is that you can continue to enjoy your leftover seasonal beers for months after the namesake “season” has passed. For example, Oktoberfest beers don’t magically go bad on October 31st. You could even look to see if any of your favorite seasonal beers remained on the shelf, or in the back room, at your local retailer, after the season has passed — and take advantage of the lower price. After this Oktoberfest, we wanted to know which breweries had been most successful in producing an Oktoberfest beer worth noting, and worth savoring for the next few months. If you don’t see your favorite brand listed here, most likely we felt it wasn’t worthy. All of the following are Märzen/Oktoberfest beers, all bottles, unless otherwise stated, in no particular order:

YUENGLING • Brewed in Pennsylvania • Medium-bodied From one of most underrated breweries comes this surprisingly good, well balanced, deliciously smooth and drinkable beer. Deep, rich color. High in taste, low in price — literally, a good buy.

VICTORY FESTBIER • From Pennsylvania • 5.6% alcohol The label has it right: Subtle sweetness, but not “sweet” — leaves the palate dry, with no aftertaste — a good thing, depending on your point of view. This one wins the prize for Best Beer for Food. And... did I detect a hint of tobacco?

DUE-SOUTH • Brewed in Florida • 5.4% alcohol Perhaps more show than substance, it’s a festive pour, with deep caramel color, a big off-white head, and fresh taste. A lingering hoppiness makes you want to take another sip.

42 The Presidential Magazine

SAM ADAMS

LEFT HAND • From Colorado • Canned This craft lager from Colorado has a nice color, with a subtle head, and a smooth feel followed by an agreeable caramel finish.

• Brewed in Massachusetts • One of many seasonal beers from this producer Sam Adams Oktoberfest gets the freshness prize — a real thirst quencher, with a beautiful, rich color.

BELL’S

CIGAR CITY

• Brewed Michigan • 5.5% ABV/Full bodied This copper-colored lager, features noble hop bitterness balanced by sweet toasted malt.

The perfect balance is achieved and the mood is set for fall.

• From Tampa, FL • 5.8% alcohol Brewed with German barley and hops, this canned lager has a huge, showy head, and a nice color. The power is not so evident — at first.

BLUE POINT

TREASURE FEST

• Brewed in New York State (owned by Anheuser-Busch) • 5.7% alcohol The best “quaffing” beer of the list, and a unique taste, almost elegant, while the alcohol is very much evident.

SCHLAFLY • Brewed in St. Louis, MO • 5.5% alcohol Nice amber color, but what is most impressive are the layers of flavor — hops, toasty malt, some pleasant bitterness, but well balanced. A bit “chewy.”

COPPERTAIL • Made in Tampa, FL • 5.8% alcohol The most complex on the palate, and the most interesting color — indeed copper.

In terms of color, taste, body, this is the “port” of the Oktoberfest beers. Unapologetically malty.

• Brewed in Baltimore, MD • 6% alcohol Our strongest beer on the list. Sparkling bright amber, a nice prelude to a palate that is fresh, crisp, with a subtle bitterness at the end.

PAULANER • Brewed in Germany • Medium-bodied lager This classic seasonal features a golden color with a rich creamy head that laces beautifully. Well balanced, just enough bite at the end.

PROFILE

5 THINGS

YOU DIDN’T KNOW ABOUT

JEFF BEZOS

Y

© C o

pyr

igh

t: i ro

nw

ou may have read that Jeff Bezos, American entrepreneur, founder and CEO of Amazon. com, is now officially the richest man in the history of the world, with an estimated net worth of $150 billion (according to Forbes Wealth Index 2018). But here are five things you may not have known about him:

1

Jeff was born Jeffrey Preston Jorgensen on January 12, 1964, in Albuquerque, New Mexico. When his mother re-married Cuban-American Miguel Bezos, who adopted four-year-old Jeff. It was then that his surname was changed to Bezos.

2

His maternal grandmother was Mattie Louise Gise (née Strait), through whom he is a cousin of country singer George Strait.

3

Bezos enjoys exotic foods such as roasted iguana. Breakfast has been known to include octopus with potatoes, bacon, green garlic yogurt, and eggs for breakfast.

4 5

When Bezos bought DC newspaper Washington Post, in 2013, he paid $250 million for it in cash.

Best Bezos quote: “If you don’t understand the details of your business, you’re going to fail.”

The Presidential Magazine 43

oo

l

44 The Presidential Magazine

BEST GOLF APPS You'll Actually Use

By Travis Richardson | www.blog.nextgengolf.org I wrote an article in January 2016 titled “5 Lessons learned at the PGA Show”, which included a statement stating that there are just too many golf apps out there. Many of which attempt to do the same functions as the other, with only minor improvements over the existing apps.

While my stance on the number of apps has not changed, but thought I would use this article to highlight a few golf apps that actually solve problems for golfers.

Problem: Keeping Track of your Handicap for free Solution: The Grint Lets face it, paying $50 to track a handicap in golf using GHIN with poor technology is a waste of money. I am a very traditional golfer and believe in the golf handicapping system, but as a millennial consumer, I can speak that this generation does not see the value in paying $50 to type numbers into a system which calculates a formula.

After college when I stopped playing in competitive events, there was no reason for me to keep a handicap any longer. I still played golf and loved the game, but my game was not at the level needed to retain a GHIN handicap and pay the fee. Step in the Grint, a solution for golfers to track their handicap at no cost to the consumer. The interesting thing about the Grint is that there is no cost, you can take a picture of your scorecard instead of manually typing in scores, the mobile/web technology is quite strong, and the handicap is officially recognized by the USGA. I was skeptical at first, but over the last 3 years I have played in a few competitive events and my Grint handicap has been accepted at every event. If you are someone that does not understand the handicap system or does not want to pay the $50 fee to track your scores, the Grint is a great solution to your problem.

Problem: I don't have anyone to play with at my age or skill level Solution: GolfMatch If you are a new golfer, new to a city, or an avid player that’s not a member of a club, finding players that are of your age, skill level, or share the same habits can be difficult. Most people are fortunate to have golf friends, but if you are one of those people that is a golf nut and wants to play with new people or select the people you play with before going to the course, I have an App for you.

GolfMatch is an interesting company that has figured out a simple way to connect golfers together by aggregating data about golfers and presenting opportunities for golfers to connect virtually and play together in person. I am a member of a men’s club public golf course so finding a normal game during the week is fairly easy, but if I am traveling to a new area and looking for a game with people I actually want to play with, or looking for players to join my City Tour team, GolfMatch helps me. By going on GolfMatch I can discover new courses to play in the area, find people around me to play and book a tee time directly on the app. If you are someone newer to the game, on the road looking for a match, and just looking to find new interesting people to play with GolfMatch makes it easy to connect with other golfers locally.

Problem: Keeping track of side games on the course Solution: 18birdies Like many of you, I am a big fan of having a friendly match on the golf course for a few bucks. Depending on who you play with, dots for sandies, birdies, barkies, polies, and whatever else can get overwhelming.

This app is primarily known for their GPS technology, but I have found their side game functionality to be of most useful for me and my friends. When you download the app, you can easily add your friends into the app and keep track of the wagers you have on the course. I recently used the app on a buddies golf trip where there was 16 of us playing 54 holes in 3 days. Keeping track of the tab on who owes who money was difficult and this app helped us keep track of our $1 bets. It shouldn’t be too hard to keep track of this stuff, but many of you who still use the pen and paper to keep track of bets on a buddies golf trip should start using 18birdies.

The Presidential Magazine 45

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H E A LT H

WHY FINE DINING CAN

“W

e eat with our eyes and not with our stomach,” says Brian Wansink, Director of the Cornell University Food and Brand Lab, and the former executive director of the USDA’s Center for Nutrition Policy and Promotion. Over the past ten years, Wansink’s work and publications have had a significant impact on the way Americans view and manage their food and beverages. As a result of his findings, for example, most bars now serve drinks in taller glasses, as we have become more aware that we tend to drink more when the glass is shorter and wider. The minisize (100 calorie) package is another result of Wansink’s research.

Undoubtedly, his warnings about an “obesity epidemic” has been confirmed by other health observers. However, Wansink’s work is fraught with controversy.

Many of his studies have been challenged by other professionals and journalists, who accuse him of false conclusions and sloppy scientific handling.

Still, it would be unwise for us to ignore his findings, much of which is valid. Among his studies for Cornell is a 2012 experiment in which he converted a Hardee’s into two distinct areas. The report states, “One area remained unchanged with bright lights, colors, and loud music. The other area was modified into a fine dining environment by adding indirect lighting, plants, paintings, white tablecloths, and soft jazz music playing in the background.”

Lunchtime customers were randomly

48 The Presidential Magazine

assigned to one of the two dining areas, where their time spent eating was recorded and their plates were weighed to measure consumption. Both groups initially ordered similar amounts of food.

But, according to Cornell, “results showed that although customers in the fine dining atmosphere ate for 4.7% longer, they ate less than their fast food counterparts (86% vs. 95%). Furthermore, not only were the people in the fine dining atmosphere no more likely to order additional food, but, when they did, it contained 14% fewer calories than participants in the fast food atmosphere.”

Wansink’s experiment seemed to confirm a well-established nutritional concept that faster eating results in more calorie intake. We also need to consider the difference between fast food and fine dining where beverages are concerned. Fine dining customers tend to order drinks that are generally considered healthier, such as bottled water and red wine in moderation, as opposed to the sugary drinks that commonly go with fast food.

The fact that the pace is slower when dining at an upscale restaurant, especially when eating with friends, has an enormous effect on your level of stress. With a slower heart rate and a more focused mind, one can also more wisely determine when to stop eating.

Wansink notes that, when asked what determines when they would stop eating, Europeans tend to say something like “When I no longer have an appetite.” They

© ASERGEIKO

SAVE YOUR LIFE are more in tune with their body. Whereas, Americans tend to say they stop eating when their plate is empty. So, much of our eating habits are due to cultural differences. Americans who eat while watching TV will only stop eating when the show they are watching is over.

If you must eat alone, it is far better to eat at a table than in front of the TV. While it sounds odd, the best thing is to eat in front of a mirror. You are then literally watching what you eat.

We should always focus on what we eat, and not eat mindlessly. In his popular book, Mindless Eating, Dr. Wansink argues that overeating is built into our culture. Chain restaurants use colors, music, and other environmental clues to get us to eat more, and spend more. Fine dining

“We should be dining instead of eating.” – Julia Child restaurants use lighting and music that tend to slow down our meal.

Even when we eat at the dinner table, we then immediately settle in front of the TV for the rest of the evening. Europeans have more of an opportunity, and tradition, to go outside and walk. Walking is another habit that sets Europeans apart from us, the advantage being that their cities are smaller. Even new cities are designed for walking. Dining at a restaurant gives Americans that opportunity to at least stretch and physically make our way home, even if we have to drive there.

In most cases, we begin a meal at a restaurant with an appetizer or bread, on a small plate. The meal also tends to end with a small plate if you’re having dessert.

According to the Cornell studies, the ad-

vantage of a small plate is the illusion that it contains more food than it really does, and so we are psychologically convinced that we’ve eaten more. The studies have shown that if you switch the same amount of food from a small plate to a large plate, people tend to add more food to the large plate, because visually the same amount looks less on the large plate.

By the same token, people drink more from a wide glass than from a tall glass, because the same amount of beverage looks less in a shorter, wider glass. If we become aware of how we eat with our eyes, we can also avoid eating from packages, which gives us the tendency to eat the entire content of the package.

Because we can’t visualize the intake of food, we keep eating until the contents of

the package are finished. Food producers encourage this type of eating. Think about how a 14 oz container of Häagen-Dazs fits neatly in your hand. Then think about the calorie consequences of eating that entire container in one sitting.

The same is true of potato chips. The wise thing to do when you first open a bag of chips is to put the amount of your limit in a plate or bowl. Otherwise, you will eat the contents of the entire bag.

Having a portion of food in front of you limits the amount you eat, another advantage to fine dining.

The Presidential Magazine is not responsible for any scientific facts associated with the studies stated in this article. You should consult a doctor before starting any diet.

The Presidential Magazine 49

S

till undecided on a career bath back in 2000, Andy Neal made an impression on a man who was buying a suit from him. “He gave me his business card,” Andy recalls, “He said to call him if I ever wanted to become a real estate agent.”

From that moment on, selling homes was all Andy wanted to do. So he took the plunge, left his job as a suit salesman and began working for one of the largest corporate real estate companies in the UK. He enjoyed the busy corporate world but couldn’t help envy the smaller independent agencies that seemed to have repeat clients and great rapport with them. He landed a job at his local town’s number one agency, where things were so different from the corporate world. He found his boss to be one of the

best in the business, and he absorbed everything by working with him, adding to the five years experience he already had as an agent. After an additional five years with this new employer, it was time to go it alone.

Then came the crash of 2008. Andy opened his own agency, Andrew & Co Estate Agents. He remembers people telling him that he was crazy giving up a good job and going it alone in a recession. He recalls, “But I knew that if I could make it during that tough period, there was nothing that could stop me once the market improved.”

Almost ten years later, Andrew & Co is now the market leader in their area, has five offices and 27 staff members.

Gradually one by one, he handpicked the best staff around. He knew that by building the best team, they would achieve the best results, and to this day they are still leading their market with the best agents.

Having sold everything, from studio apartments, house boats, 14th Century manor houses and multi-million pound estates, it was time to explore new real estate.

INTERNAT AGENT Andy Neal’s successful path in real estate

Andy had been going to Florida on vacation since the mid 80’s when his uncle had moved there. It became his dream to move there as well one day.

Together with two partners, Andy established his current brokerage in 2016, moving from the UK to manage the growth of the new business, and to test his own skills as a real estate agent in the American market. “I’ve loved every minute,” says Andy, “It’s different from the UK market in many ways but the fundamentals are the same, the same skill sets needed to be good at what you do. I only started selling here in January of this year but I have already closed on over six million dollars in volume by myself.”

Andy attributes his success to hard work, and meeting his goals — “just doing what I say I will,” as he puts it. He explains, “If someone tells me they are going to do something, I expect them to do it. And I’m the same — I only tell my clients what I can do, not what sounds good. I know what my strengths are and I demonstrate that when meeting potential clients. There’s always two key points to listing a property, price and marketing; if you get both right, it will sell quickly.

If not, then one of those factors needs to change. I spare no expense when it comes to marketing my clients’ homes.

It’s no secret that we as real estate agents earn good commissions, so it’s only right that we invest heavily to get our clients sold.”

Living in Windermere, the local market is one Andy is working hard to become known. “It’s hard as there are so many agents locally, many more that have a good reputation and sales history than I do, and most people know more than one realtor.” I don’t have a reputation here as I’m still new to the area, but I know that I’m as equally able to sell any home as they are, at any value. After 18 years of selling homes, you tend to get good at it, but I still need that lucky break where someone is willing to take a chance on me.”

Central Florida isn’t the only market Andy is focusing on. He and his business partner recently completed the purchase of a brokerage in Ft. Myers with some 70 agents — Maxim Realtors LLC. “We looked at a few brokerages and decided that Maxim was the right one to invest in. The previous owners had

TIONAL International Connections … Local Expertise

invested years in expanding to what it is today, a brilliantly-run business with fantastic staff and a good local reputation.

“The business was set up by a brother and sister team and they wanted to remain on board, so it made sense to continue what was already in place and push the business to the next level with the addition to our brokerage in Orlando. My business partner, along with the previous owners focus on the Ft. Myers business while my main focus is here in Orlando, where we plan to recruit more of the best agents.”

For now, though, Andy is focusing on selling homes locally. “I absolutely love what I do. Every day, I enjoy going to work and meeting many amazing and wonderful families that put their trust in me to sell their most important asset.

You can’t ask for much more pride than that, in my opinion. Every client is the same to me, regardless of wealth. If you know how to sell a home, the value isn’t important — what’s important is knowing how to market it to the right audience in that price range, whether it’s $100,000 or $100,000,000.

DIAMONDS

52 The Presidential Magazine

ARE NOW ALSO A

CAR’S BEST FRIEND

The Presidential Magazine 53

Meet The World’s First Diamond Car, The Rolls-Royce Ghost Elegance

By Nargess Banks , Contributor, Forbes Magazine

A thousand crushed diamonds twinkle through the silkysmooth surface of the Rolls-Royce in front of me at the Geneva Motor Show. This rare Ghost was customized for an unnamed client as an ultimate expression of luxury. It indicates the British marque’s expert craft skills by previewing the world’s first ‘diamond stardust’- paint infused with a thousand ethically-sourced crushed diamonds.

I am told the paint is the most expensive to grace the body of a Rolls-Royce and that the process was also long and complex.

A specialist team at the carmaker’s bespoke division worked closely with the diamond specialists Jean Boulle Luxury Group who specifically sourced the natural gem-quality diamonds from Namibia, meticulously examining the dimensions of each precious stone to evaluate the transmission and reflection of light. They then created a very fine diamond powder which the Rolls-Royce technicians infused with the paint for a smooth surface and subtle shimmer. Finally, the master painter at Rolls-Royce applied the last touches with a squirrel-hair paint brush. The result really is magical.

“Diamonds are Rolls-Royce’s best friend,” jokes director of design Giles Taylor as we admire the car. He says the owner is a real Rolls-Royce connoisseur - a collector and that it was he who came to the studio with this idea. “Such customers will say ‘I bet you can’t achieve this’ and it sets the challenge for us.

Projects like this are an impetus to try new things.”

of bespoke is that when we have the request we then need to deliver within six months. In this case, it was the ingenuity of the paint engineers who made it possible. It was a challenge as the diamonds would lift to the surface so our technicians did whatever they could to make it work.”

Rolls-Royce dedicated the exhibition stand at Geneva to showcasing the full breadth of its bespoke services. This includes ‘Dawn - Inspired by Fashion’, reflecting the color themes of the Spring/Summer 2017 fashion collections and 'Black Badge', the bespoke-engineered cars created for younger, edgier customers.

I ask Taylor if his position has evolved beyond the traditional role of a car designer to help imagine experiences around personalization as the ultimate expression of luxury. “Yes, yes absolutely,” he replies. “It is a really interesting part of my job to be prepared for the unexpected. One of the core elements of our bespoke involves being able to offer unusual and rare materials. We are going to cultivate that part of the design service. We need to be at the very top of the bespoke tree. This is where we have to be to make sure we’re not just peddling bespoke.”

Rolls-Royce Wraith and Ghost Black Badge, bespoke-engineered to suit its younger, edgier customers Photo Courtesy of Rolls Royce Motor Cars

A thousand crushed diamonds were infused into the body paint of this customized, one-off Rolls-Royce Ghost. Photo Courtesy of Rolls Royce Motor Cars

Taylor’s creative studio has an innovations budget to allow the team to try new ideas in design and materials and, if they work, feed them into future production cars. “The immediacy 54 The Presidential Magazine

Rolls-Royce is already an expert at tailoring. A visit to Goodwood to see the master artisans at work, crafting the cars almost by hand, is a very special experience. Taylor, though, wants Rolls to be the carmaker offering that extra layer - that element of intrigue, of surprise, he says, “along the lines of diamond flakes in paint”.

“Other carmaker will say they have bespoke too yet it is my challenge to come into this creative arena to give a customer something absolutely exquisite.” His team of creatives stay on top of what’s happening in the world in terms of design and innovation. “The customer may not have asked for something, but our job is to know their taste and to suggest it.”

Photo: www.businessinsider.com.au

Photo: www.waterfrontmagazines.co.uk

The Presidential Magazine 55

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The Presidential Magazine 57

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