Baton Rouge Issue by Parkside Publishing

BATON ROUGE ISSUE

PRESIDENTIAL SPIRITS: A BEER FOR ALL SEASONS

EXPLORING THE WORLDâ&#x20AC;&#x2122;S BEST RESTAURANT

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455 NW 35TH ST, SUITE #101, BOCA RATON, 33431 | PARKSIDE PUBLISHING, LLC (888) 386-1115 Presidential Magazine ® is a privately owned publication based upon the principles of honesty and integrity. As an independent title and unlike some other publications, we have the flexibility to ensure that our readers and advertisers receive the best quality product possible. Our global team of experienced journalists travel the world, testing, reviewing, and writing on subjects of direct interest to the readers. Our print edition is highly exclusive and places where it is situated, are regarded as the ‘best of the best’. These include high-end luxury hotels, renowned luxury brands and organizations, superyachts and private jets to name but a few. The magazine does not offer a subscription service and cannot be purchased to ensure that the purest HNW readership demographic is maintained.

Presidential THE

MAGAZINE

THE WORLD’S DESTINATION FOR LUXURY

TABLE OF CONTENTS 4

How To Show Your Dog That You Love Them

Presidential Spirits: A Beers For All Seasons

Upcoming Events Of Baton Rouge

5 Steps to Losing Weight & Keeping it Off

Exploring The World’s Best Restaurant

Issue Date: Oct. Ad proof #7

• Please respond by e-mail or fax with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received by the close of business today. • Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Louisiana Business, Inc. 2017. All rights reserved. Phone 225-928-1700 • Fax 225-926-1329

Independently owned and operated

LINDA GASPARD

linda@thegaspardteam.com LINDA GASPARD HAS been a REALTOR® since 1979 and has been a consistent top producer on a local, state and national scale. She is a past president of the Greater Baton Rouge Board of REALTORS®, and was named both REALTOR® of the Year and Most Cooperative REALTOR®. She has served on both the local and state board of directors. She and her son Scott Gaspard formed The Gaspard Team and have been consistently one of the top three teams for RE/MAX throughout the state. The Gaspard Team has been the No. 1 team for the past five years and has earned the Diamond award.

SCOTT GASPARD

scott@thegaspardteam.com INDUSTRY LEADER RAISING the bar with exceptional real estate service. With over 19 years of experience, Scott Gaspard understands how to get the job done. He is proficient at assessing the value of your home, understands how to get it market ready and get it sold. He uses his experience to help serve his clients and has proven to outperform the market each year. Understanding how to navigate today’s market is crucial. Scott’s market knowledge gives his clients the upper hand. He is the father of 12 children, so you know he is patient! With career sales of more than $500 million, The Gaspard Team’s mission statement says it all: “To treat each other and our clients with honesty and respect, to glorify God, and to be joyful and thankful in all circumstances.”

cell: 225.335.7653

cell: 225.337.4663

MARY DIBENEDETTO

CINDY CARROLL

mary@thegaspardteam.com

cindy@thegaspardteam.com

AS A LICENSED REALTOR® since 2013, Mary DiBenedetto has attained REALTOR® designations of Accredited Buyers Specialist, Certified Residential Specialist and Seller Representative Specialist. She has a patient attitude and strives not only to find the perfect home, but also to make the whole experience a pleasant one. She recently had a $1,000,000 sales month. DiBenedetto is a member of the National Association of REALTORS®.

CINDY CARROLL IS the newest member of The Gaspard Team. She has spent her entire life in the Baton Rouge area and has an abundance of real-world experience in the market. She has an entrepreneurial spirit and background, and she brings a common-sense, passionate approach to the business side of real estate transactions. Her aim is to provide buyers and sellers with a stress-free experience, while guiding the process from day one through closing. She will not stop until you find your ideal home or qualified buyer. Carroll is a member of the National Association of REALTORS®.

cell: 225.802.9874

cell: 225.802.7790

4750 Sherwood Common Blvd. • Baton Rouge, LA 70816 • thegaspardteam.com • office: 225.291.1234

A N I M A L S I B Y PA U L I N A C O N N O L LY

HOW TO SHOW YOUR DOG THAT

YOU LOVE THEM Y

our dog is always there for you, keeping you safe and making you feel loved and cherished. How do you show them that they are a valued member of your family? There are numerous ways to show your dog that you will protect them and love them, and there are a few that are our absolute favorites.

TAKE YOUR DOG FOR LONG WALKS. Those short morning walks are nice and welcomed by your dog, but it is those longer strolls that will make them feel loved the most. During these walks, you can explore new areas of the neighborhood or even take them to a dog park to meet up with other dogs. The dogs over at the local park love to play and can be seen dashing from one new dog friend to the next.

PLAY WITH YOUR DOG. There are plenty of options when it comes to playing with your puppy, or older dog. A rousing game of fetch will keep them intrigued for what seems like hours, while a quick game of tug of war will tire them out easily. Set aside a few minutes, multiple times a day, to play with your dog and they will reward you with barks and kisses.

BUY YOUR DOG A NEW TOY. Your dog is going to miss you every time that you leave your house, but you can show your dog that you love them by buying them a new toy to play with while you are gone. Many dogs will 4 The Presidential Magazine

be happy with a little stuffed animal, while others will prefer a ball or a rope that they can tug around. Your goal is to ﬁnd something that will keep them occupied when you are away, while also allowing them to know how much you love them.

the water, as well as the wind in their fur, as they ride along soaking up the sun right next to you. This is the perfect way to get some relaxation with your best friend by your side and get away from all the stress in life.

TAKE YOUR DOG FOR A RIDE ON A BOAT. When the weather is warm and sunny, there is plenty of time for you to take your dog out for a ride on a boat. Most dogs love

Paulina Connolly owns Dog Face, Inc., a dog art company in Sarasota, Florida. To learn more about her work, go to: “www.DogFaceInc.com”. She can be reached at DogFaceOwner@gmail.com.

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PRESIDENTIAL SPIRITS

BY GEORGE DAUPHIN

A BEER FOR ALL SEASONS

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.

6 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.

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HEAT SPECIALIST www.accutempbr.com | (225) 230-5600 The Presidential Magazine 7

EVENTS

B AT O N R O U G E

2019

8 The Presidential Magazine

Jessie James Decker performs onstage with The Sisterhood Band at The Texas Club on May 10th.

PHOTO OF JESSIE JAMES DECKER © DEBBY WONG

VALENTINE’S WEEKEND DINNER Feb 14-16, 2019 │Neiman Marcus Mariposa 2600 Post Oak Blvd, Level 3, Houston │ (713) 621-7100 │ $88

aid-back luxe. Delight in upscale New American cuisine served in a dramatic setting at Neiman Marcus Coral Gables Mariposa®. From creative sandwiches to regionally inspired entrees, seasonal fresh seafood, and house-made desserts, you’ll savor ﬁrst-class fare all served by our warm and welcoming staff. The full-service bar, encased in glass and marble, offers a wine list with a variety of choices.

SPANISH TOWN MARDI GRAS BALL Feb 16, 2019 │ The Baton Rouge River Center │ spanishtownmardigras.com

he doors will open at 7:00 p.m. Saturday, February 16, 2019. Live music starts at 7:30. Dress will be costume or creative formal put your best ideas to work! No one under 21 will be allowed to enter, even if they have a ball ticket.

PONCHATOULA ANTIQUE TRADE DAYS & ARTS/ CRAFTS FAIR Mar 1-3, 2019 │160 W. Pine St, Ponchatoula │ (800) 617-4502

ntiques collectibles vintage arts crafts. Hosted by Ponchatoula Antique Trade Days - Arts & Craft Fair and Ponchatoula Chamber of Commerce. Live music, food, fun, crafts, antiques, artists, collectibles.

SPANISH TOWN MARDI GRAS PARADE

Mar 2, 2019 │ Spanish Town, Baton Rouge │ spanishtownmardigras.com

he 39th Annual Parade Theme is “Drain the Perversion Canal”, King

Daniel Hoffmann, Queen Gabby Loubiere, Grand Marshal Rudy Tucker. Judges bribery party will be held immediately after at same venue. The Alcohol Free Family Zone is located on the North side of Convention Street between 5th and 7th streets.

29TH ANNUAL ATTIC TRASH & TREASURE SALE

Mar 8-10, 2019 │ Old Mervyns at Cortana Mall │ innerwheelbr.org │ Free

iant annual garage sale put on by the Inner Wheel Club to beneﬁt area nonproﬁts. Everything is half price on Sunday. Charities: McMains Children’s Developmental Center; Families Helping Families of Greater Baton Rouge; Habitat for Humanity of Greater Baton Rouge; Baton Rouge Regional Eye Bank; Iris Domestic Violence Center.

JESSIE JAMES DECKER WITH THE

SISTERHOOD BAND May 10, 2019 │ The Texas Club 456 N Donmoor Ave, Baton Rouge │ thetexasclub. com │ $41-150

ou must be 18 years old or older to attend this show. The Sisterhood are an organic blend of the open melodies of classic West Coast folk & and the magnetic swagger of timeless rock n’ roll, powered by Alyssa and Ruby’s soaring richly textured harmonies and effortless chemistry. Both ladies have strong musical DNA. Alyssa is the daughter of Kathie Baillie & Michael Bonagura (the core of country band Baillie & The Boys) and Ruby’s father is rock icon Rod Stewart.

JOE NICHOLS

Apr 5, 2019 │ The Texas Club 456 N Donmoor Ave, Baton Rouge │ thetexasclub.com │ $29

s Joe Nichols began work on a brand new batch of old-school

country music, he found himself looking back for inspiration. Back to his early career, back to true friends and the simple perfection of pure country music … back to things that never get old. “Full circle is the term I would use,” the Arkansas native says about his new project, ﬁttingly titled Never Gets Old. “The whole theme of the record is ‘Let’s get back to where it all began for me. Let’s get back to where my passion for music began.’” You must be 18 years old or older to attend this show.

CROP 2019

Apr 18-19, 2019 │Shaw Center for the Arts 100 Lafayette St, Baton Rouge │ cropcons.com │ $125-250

rop is a 2-day celebration of creativity, community, inspiration, learning & more. We’re back for our 4th year with another AMAZING lineup of keynote speakers & workshop leaders from across the world. In addition to inspiring talks and knowledge dropping workshops, we’ll also have vendors, live events, live music, after parties & more.

DON GIOVANNI

Apr 20-May 5, 2019 │Houston Grand Opera 510 Preston St, Houston │ (713) 228-6737 │ $25-270

eduction, passion, and guilt lead to a fateful end. The legendary womanizer Don Giovanni adventures across Europe with his resourceful servant Leporello to take advantage of women and indulge his hedonistic desires. In Seville, after abandoning his latest conquest, the playboy plans to seduce even more women, including noblewoman Donna Anna and peasant Zerlina. Unfortunately, his luck runs out. Mozart’s masterpiece returns to HGO in a stunning new production by Kasper Holten. Es Devlin’s innovative, rotating set and Luke Halls’s cutting-edge projections transport the audience deep into the dark mind of a serial philanderer. The Presidential Magazine 9

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

Curtains & Blinds • Artwork & Pictures • Door Knobs & Hinges Cabinet Knobs & Pulls • Towel Bars • Lighting Fixtures Ceiling Fans Faucets • Garbage Disposals • Flat Screen TV’s LED Lighting Hood Vents • Wall Ovens • Microwave & Trim Kits Cook Tops • Dishwashers • Grills & Outdoor Kitchen Components Refrigerators • Door Bells • Furniture Assembly • Closet Organizers Trampolines • Play Sets • And More!

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The Presidential Magazine® is a privately owned publication based upon the principles of honesty and integrity. As an independent title and unlike some other publications, we have the flexibility to ensure that our readers and advertisers receive the best quality product possible. Our global team of experienced journalists travel the world, testing, reviewing, and writing on subjects of direct interest to the readers. Our print edition is highly exclusive and places where it is situated, are regarded as the ‘best of the best’. These include high-end luxury hotels, renowned luxury brands and organizations, super yachts, and private jets to name a few. The magazine does not offer a subscription service and cannot be purchased to ensure that the purest readership demographic is maintained.

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 13

TRAVEL I

CONTINUED

I PHOTO BY CALLO ALBANESE E SUEO

OSTERIA FRANCESCANA

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.

14 The Presidential Magazine

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

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 15

TRAVEL I

CONTINUED

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,

16 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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