VRAI Magazine Holiday Issue "Thanksgiving Cover" Preview -- November 2016

November 2016

Gift Guides & Giveaways

and more Thanksgiving Recipes

Deck the Halls with DIY, Decorating & Entertaining Inspiration 1

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Editor’s Letter. . . . . . . . . 4

by Danny de la Cruz Contributors . . . . . . . . . 6 Thanksgiving Holiday Harvest Pie. . . 14

by Roberta Pipito How to Host a Stylish and Stress Free Friendsgiving . . . . . . . 18

by Francesco Bilotto Friendsgiving Recipes. . . . . . . . . . . . 32

by Ksenia Skvortsova Tis the Season for Holiday Cocktails . . . . . . . . . . 49

by Trisha Antonsen

A Chicago Holiday Tradition: The Walnut Room Great Tree. . . . . 82

by Danny de la Cruz

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Holidays in Taos, New Mexico . . . . . . . . . . . . 96

by Jim O’Donnell Doris Hobbs’ Stylish Holiday Gift Guide. . . 112 Southern California Style: Holiday Florals . . . . . 116

by Carly Cylinder Our Gifts to You: 6 Holiday Giveaways. . 134 New Year

Meet the Man Behind Chicago’s Holiday Tradition: A Christmas Carol at the Goodman Theatre . . . . . . . . . . . 58

by Danny de la Cruz

Ring in a Delicious New year: Roasted Beet and Burrata Crostini. . . . . 142

by Karista Bennett

Francesco Bilotto’s Holiday Gift Guide. . . . . . . . . . 76

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How to Make a DIY Advent Calendar. . . . . 90

by Meg Hemmelgarn

Christmas

Holiday Treats Made Easy: Peppermint Swirl Marshmallows . . . . . . 66

by Sheri Silver

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New Year’s Eve Vegas Style. . . . . . . . . . . . . 148

by Mia Torres Celebrate the New Year in Vintage Glamour. . . . 154

by Ericah Mitchell Styled for a New Year Caribbean Getaway. 166

On the Cover: Triple Apple Cake by Ksenia Skvortsova; photography by Audrey DLC -- page 40 3

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t’s hard to believe that another holiday season is upon us. And here I go again wondering where the year went. Fortunately, this time of year is one that I relish and I’m betting that if you’re reading this, you do as well.

So for our very first Holiday Magazine, I’m beyond thrilled to be able to unveil the stories and inspirations you’ll see as you flip through each digital page. Our holiday contributors have come together to help us cover everything from Thanksgiving to Christmas to the New Year and in true VRAI Magazine style, we’ve got food, travel, home and fashion. You’ll recognize some familiar faces from past issues and some talented new friends who have graciously contributed their talents with all of us.

I originally started pulling this issue together under the theme of “Holiday celebrations and traditions across America” and that’s exactly how the stories have unfolded. At the heart of this season is the fact that we all have certain traditions and ways of celebrating this time of year. These traditions may be influenced based on geography, which become very apparent as we look across this country, but in my mind, it really comes down to our families, both those we’re born into and those that we create. And it’s from these familial bonds that many of our holiday customs and traditions are born and oftentimes passed down from generation to generation.

That’s not to say we don’t take liberties and modify some of these traditions with each passing year or as the family evolves, but that’s honestly just part of the process.

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For me, the Christmas Eve celebration with my family is one of the highlights of the season and though the Christmas Eve meal has evolved over the years, there are still some elements I try to hang onto and others that I relinquish for the sake of family harmony. So yes, there’s no longer Pizza Hut ordered for the early evening meal on Christmas Eve (don’t worry, there’s a more traditional midnight dinner with all the trimmings), but that’s a story for another time!

I hope you enjoy the stories, inspirations and the traditions, some old and some new, that we’ve shared with you and are truly inspired for the holidays to come.

Warmest wishes to you and yours this holiday season and as always, much thanks for your continued support.

Danny de la Cruz Publisher & Founding Editor

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Holiday Issue Volume 1 / Number 5 Publisher & Founding Editor Danny de la Cruz Creative Director MJ Cadiz Food Editors Karista Bennett Ksenia Skvortsova Travel Editor Jim O’Donnell Home & Garden Editor Emily Kennedy Style Editor Arnika Zinke Contributing Photographer Audrey DLC Contact Us VRAI Magazine LLC P.O. Box 62 Techny, IL 60082 General Inquiries editor@vraimagazine.com Advertising Inquiries advertising@vraimagazine.com VRAI Magazine is a digital lifestyle publication that delivers food, fashion, travel and home & garden inspiration. With a team of creatives, storytellers, authors and talented contributors, we curate stories that represent the Style of True Living. Š VRAI Magazine LLC. No part of this publication may be reproduced, distributed or transmitted in any form or by any means including photocopying, recording or other electronic methods without the prior written permission of the publisher, except in the case of brief quotations embodied in digital and print reviews.

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Trisha Antonsen

Francesco Bilotto

Roberta Pipito

Ksenia Skvortsova

Trisha is Drizly’s Chief Cocktail Officer. Trisha never misses an opportunity to mix up something new and luckily she has many willing taste-testers at Drizly HQ.

Francesco is a Manhattanbased Interior Designer & Entertaining Expert who is a reoccurring guest on ABC’s GMA, The View and on NBC’s TODAY.

Roberta is an award winning chef; food, beer and wine connoisseur; TV personality, contributor and blogger. Her passion for cooking began with her father (a professional baker) teaching her culinary ways and led her to create her brand in 2011.

Ksenia is a cook, writer, and food stylist living in New York. She graduated from the Institute of Culinary Education in 2011.

Her advice for learning how to be a better mixologist? Sit at the bar and learn from the pros. A good bartender will love to drop some knowledge on you.

Learn more about him at francescobilotto.com

“Homemade Delish” seemed fitting for this wife and mother of two, who has been called “Philadelphia’s Rachel Ray.” Coming from a long line of family cooks in Brazil and Italy, she enjoys the art and science behind food as well as the taste.

She is recognized for her recipes, love for wine, beer and photography, and coverage of major festivals.

She wants the world to see that “With creativity and imagination, you can style anything to your taste.”

Cheers!

Ksenia’s website, Saffron & Honey, is a food and travel blog focused on bringing a Provencal sensibility & joie de vivre to everyday cooking, living & traveling.

@homemadedelish

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Francesco Bilotto

Carly Cylinder

Danny de la Cruz

Kelli Hayden

Francesco is a Manhattanbased Interior Designer & Entertaining Expert who is a reoccurring guest on ABC’s GMA, The View and on NBC’s TODAY.

Carly is the creative director of Flour LA with locations in Los Angeles and New York City. She is also the author of the DIY flower arrangement book titled, The Flower Chef -- a modern take on the classic art of floral arranging, which was named Best Books of 2016 by Amazon Books.

Danny is the Founding Editor of VRAI Magazine.

He originally started with a cooking-centric blog called Danny’s Kitchen and then a lifestyle blog called 1227 Foster, but in 2014, he eventually launched VRAI Magazine and in 2016, A View to Delicious together with Chef Karista Bennett of Karista’s Kitchen.

Kelli began shooting professionally at 18. Kelli Bee Photography was founded in 2014, launching a new business to separate and define her lifestyle, weddings, and travel photography from her concert and music imagery. What makes her different from other photographers is that she specializes in two different types of photography and channels both approaches into her own unique style of lifestyle and wedding photography: rock ‘n‘ roll zest with soft traditional undertones. Kelli considers herself a lifestyle and wedding photographer by day, and a concert photographer by night.

Learn more about him at francescobilotto.com

He’s a creative home cook from Chicago who loves to travel. His favorite city in the world is Madrid, Spain.

Kelli has been photographing professionally since 2004 and currently resides in Los Angeles, CA.

Special thanks to: Macy’s Chicago GoodMan Theatre

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Meg Hemmelgarn

Doris Hobbs

Jim O’Donnell

Sheri Silver

Meg is the home decor blogger behind Green With Decor. She loves home renovating and decorating, white woodwork, throw pillows and, of course, the color green. Meg believes everyone can make their home into a space they love, even on a budget, by getting creative in how they use the space, shopping around and tackling some DIY projects.

A native of the San Francisco, bay-area, Doris Hobbs is a Published Writer, Consultant, Diabetes Advocate, Cover Model & Style Blogger of Rich in Love Fashion. Everything Doris does is with a passion to support women, startup brands and artistic designers the opportunity of proper media exposure through a number of premier publications.

Freelance journalist, author and photographer Jim O’Donnell focuses on conservation, climate change, human rights, and travel. A former archaeologist, O’Donnell is the author of “Notes for the Aurora Society: 1500 Miles on Foot Across Finland” as well as numerous articles, several sordid tales, many brilliant observations, a few half-finished novels, various angry letters-to-the-editor and other scribblings. His recent work has appeared in BBC Travel, Sapiens, Taos Magazine and Yale Environment 360. He lives in Taos, New Mexico with his two children.

Sheri is a mom of 3, landscape designer and author of the blog Donuts, Dresses and Dirt.

She loves sharing tips and tricks on the things she’s most passionate about – including baking and cooking, gardening, shopping and her adventures (solo and with her kids) in and around New York City.

Meg and her husband are renovating, decorating and landscaping their 1950s fixer upper into their dream home in Milwaukee, Wisconsin. When she’s not painting furniture or watching HGTV, she’s probably hanging with her puppy Oakley.

Discover more at his web site: Around the World in Eighty Years.

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Karista Bennett

Danny de la Cruz

Ericah Mitchell

Mia Torres

Karista is a food writing, farm loving chef, capturing everyday moments with extraordinary food. She works as a professional recipe developer and food photographer, living in the beautiful Pacific Northwest and she is the voice behind Karista’s Kitchen.

Danny is the Founding Editor of VRAI Magazine.

He originally started with a cooking-centric blog called Danny’s Kitchen and then a lifestyle blog called 1227 Foster, but in 2014, he eventually launched VRAI Magazine and in 2016, A View to Delicious together with Chef Karista Bennett of Karista’s Kitchen.

Ericah is the designer and owner of COQUE MILLINERY. At a young age, she would often restore old hats and make new designs from remnants of fabrics and supplies on hand. Today, with a growing attraction to three style elements: elegant, timeless and vintage inspired, Ericah designs for women who possess confidence, and appreciate quality and excellence. In essence, we want women to see the beauty that they possess, when they wear a design from COQUE MILLINERY.

Contributing Editor Mia Torres is a Wine & Spirits consultant and the host of the web show “Festival Finds”. Also check out her blog Table For One where she features recipes, restaurant reviews and food and wine pairings.

He’s a creative home cook from Chicago who loves to travel. His favorite city in the world is Madrid, Spain.

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Š circleps / Fotolia

Holiday Pie Chic and Stress-free Friendsgiving Friendsgiving Recipes for Adults and Kids Holiday Cocktails

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Recipe and Photography by Roberta Pipito

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his pie has become a tradition in our family. Every year we make it for family and friends, and It’s a must have.

Autumn is a time of year when the smell of pies is in the air. I wanted to make a pumpkin pie and add some pecans to the mix, but then my husband gave me a great idea. Why not add apples into the mix and make a harvest pie? You get the best out of the most popular Fall pies in one. There’s no more hassle of which one to make or chose to eat. It’s unique and super delicious. My husband actually took one to work and it was gone within an hour. When this pie comes out of the oven all nice and hot, just add a scoop of vanilla ice cream and you will be in heaven.

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This recipe makes 2 pies Pumpkin Pie Ingredients 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup light brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz) Pumpkin purée 1 can (12 fl. oz) Evaporated Milk

Apple Pie Ingredients 1/2 cup sugar 1/2 cup light brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice 1 tablespoon butter

Directions 1. In a large bowl mix sugar, cinnamon, salt, ginger and cloves.

2. Beat eggs in another small bowl. Stir eggs into pumpkin and sugar-spice mixture.

3. Gradually stir in evaporated milk. Mix until well incorporated. Set aside.

Directions 1. In a large bowl, combine the sugars, flour and spices; add sliced apples and lemon juice. Set aside.

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Pecan Pie Ingredients 1 1/2 cups white sugar 1/4 cup dark corn syrup 1/4 cup butter 1 tablespoon cold water 2 teaspoons cornstarch 3 eggs 1/4 teaspoon salt 1 teaspoon vanilla extract 1 1/4 cups chopped pecans Zest of 1 orange

Directions 1. In a medium saucepan, combine the sugar, corn syrup, butter, water, orange zest and cornstarch.

Bring to a full boil, and remove from heat.

2. In a large bowl, beat eggs until frothy. Gradually mix in cooked syrup mixture. Stir in salt, vanilla, and pecans. Set aside.

Holiday Harvest Pie Ingredients Pumpkin pie mixture Pecan pie mixture Apple pie mixture 4 store bought pie crusts (or your favorite pie dough recipe) 1 large egg 1/4 cup water Foil for wrapping edges Holiday Harvest Pie Directions 1. Heat oven to 425°F. 2. Place 2 store bought pie crusts in 2 ungreased 9-inch glass pie plates. Press firmly against side and bottom.

3. Now let’s begin to pour in the layers. Start with the apple mixture, then the pecan mix and finally the pumpkin. Take additional pie crusts and decorate how you would like the top of your pie to look.

4. In a small bowl whisk egg and water to make an egg wash mixture. Brush over pies.

5. Bake 40 to 45 minutes or until crust is golden brown.

Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 1-2 hours before serving.

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by Francesco Bilotto / photography by Audrey DLC

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osting a gathering of friends for the Thanksgiving, or in this case, “Friendsgiving� holiday in my Manhattan home is both exciting and challenging. You see, New York City apartments are notorious for being small and with that comes the shortage of storage. I would love to keep a service for twenty, but at best I can only fit four full place settings in my cabinets. So with that, I have to improvise a little.

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With any event or small gathering it’s best to pull from your existing color palette and items you already own while drawing inspiration from the space it’s being held in.

Darker tones and touches of metallic are the base when I begin to design and set the table for my friends to enjoy.

This combination adds a richness and elegance that captures the style of the city. Now I know, not everyone owns or may even like darker tones, so please keep in mind — the key is to use what you have and buy what you love to fill in the blanks regardless of tone and color.

Mixing and matching is welcomed when entertaining and for a Friendsgiving event, it helps to tone down the formality of the holiday and make your guests more comfortable and relaxed. If you only have a few gold chargers, add placements to take the place of additional chargers that are needed. As long as you balance this with another matching placemat and setting, it will look intentional.

In the end no matter what plates and chargers you use, just make sure to bring the whole look together with one or two embellishments at each place setting. I like to use simple elements like an apple and pheasant feather at each setting, which help to create a thoughtful and cohesive feel.

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Interior designer and entertaining expert Francesco Bilotto

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Adorning the center of your table with candles and a festive, fresh, floral arrangement gives that heartwarming and traditional “special occasion” feel. My friends at City Blossoms here in NYC created beautiful centerpieces for me this year, which I placed on the table and buffet.

In many parts of the country florists are basically a part of our family. They know everything about us from our special celebrations, somber occasions, to life’s amazing milestones …and everything in between. To me, it only seems fitting to have them be a part of our holidays as well as on our tables.

Sure, it’s easy and affordable to grab flowers on-thego at the market, but I prefer (and encourage others) to support their local florists and include them in your home this holiday season.

VIDEO TUTORIAL Click here to see how to make this “rosette” napkin

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‘ Reflecting back on my own childhood, I remember always having to eat Thanksgiving dinner at a wobbling folding table near the adults. This memory made me quick to panic – how do I to re-create this in my small city dwelling for the kids in my life?!?!

Well this is my resolve... you don’t have to prop up a card table for the little ones these days. I decided to use my coffee table as their dinner table and placed floor pillows for them to sit on. Not only did this alleviate the need for me to buy or borrow another table and more chairs, it also allows the children to be more comfortable (I mean, don’t most kids like lounging on the floor?).

In my experience having an activity on the table for them to do is key. Any little craft or drawing opportunity is a fun and welcomed touch. Also, placing a light snack on their special setting (I made popcorn served in individual paper bags) as they wait for dinner to be served helps keep their appetite under control in the event the holiday meal is running behind schedule. This of course ALSO helps their parents and other adults enjoy their pre-dinner cocktails (wink wink).

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VIDEO TUTORIAL Click here to see how to make Turkey Feet Napkin Rings

VIDEO TUTORIAL Click here to see how to make this Snack Bowl 26

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As many of you already know, your guests take a cue from you and how frazzled you may or may not be when hosting. So make sure to have as much prepped ahead of time and think about creating a surface that is ready for guests to place their side dishes and baked goods upon entering your home.

Preparing and layering up a buffet with a cake stand, chopping block, breadboards and serving pieces make it so much more comfortable for my guests and as the host, I won’t be scrambling to find serving items at the last minute.

Another helpful item to create is an easy DIY threetiered server. This personally saves space and also can work great for serving appetizers and desserts.

Simply take three different size plates and 2 glasses.

Layer them up, larger at the base smaller on top. Secure each piece with double stick tape (see opposite page for the assembled server).

You can use anything you have at home — from mugs, champagne glasses and bowls to plates, just stack it up!

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Three-tiered server components

VIDEO TUTORIAL Click here to see how to make this Pendant Banner

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~ Francesco

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Recipes Recipes by Ksenia Skvortsova Photography by Audrey DLC

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Friendsgiving celebration brings together the best of the holidays: hospitality and delicious food. If you are one of the guests coming together for a friendly gathering, I hope that these recipes give you ideas and inspiration for what to contribute to the holiday table.

Salads and sides — there can never be enough in my book — are always a great idea, while breads, cakes, and other baked goods are also treats that can be prepared the day before and easily transported.

Do ask you host or hostess for any requests (maybe they have a favorite among your signature dishes) or if something that you are thinking of bringing would go particularly well with the main event, whether that is turkey or a different, meatless dish.

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Directions 1. Supreme the blood orange and slice the fennel thinly, using a grater or a mandolin.

2. Layer the fennel and the citrus. Add a few slices of the Meyer lemon to the plate, as well.

3. Dress with a squeeze of Meyer lemon, a drizzle of olive oil, pomegranate molasses and a good pinch of salt.

4. Top with a little bit of the saved fennel fronds.

5. Let the salad stand for about 15-20 minutes before serving.

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Ingredients 3 blood oranges 1/2 Meyer lemon 1 fennel bulb (save a few of the fronds) olive oil pomegranate molasses fleur de sel

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Ingredients for the Dressing (adapted from Nigel Slater‘s Tender) 2 tablespoons sherry vinegar 2 tablespoons walnut oil 2 tablespoons olive oil pinch of sugar 2 teaspoons tarragon (or Dijon) mustard

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Ingredients 3 cups brussels sprouts 1 large ripe pear, sliced lengthwise 1 small Spanish onion, chopped olive oil salt, pepper

Directions 1. Preheat oven to 425F. Trim the brussels sprouts, leaving them whole unless they are too large (then, halve them).

2. In a medium-sized baking dish, toss together the brussels sprouts, onions and pears with olive oil, a pinch of salt and black pepper.

Don’t slice the pears too thinly as they will really soften while baking.

3. Roast brussels sprouts, onions and pear for 30-35 minutes.

4. In the meantime, make the dressing by whisking together all the ingredients in a small bowl. Serve brussels sprouts and pear with a spoonful of mustard dressing.

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Ingredients 1 lb pizza dough (store-bought or homemade) 1 lb spinach 1/3 cup goat cheese 1/3 cup black olives, pitted 1 red onion, sliced thinly 2 cloves of garlic, finely chopped 1 tablespoon of pine nuts pinch of nutmeg salt, pepper olive oil

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Directions 1. Wash the spinach, if it is not already prewashed.

Chop the olives roughly. Toast the pine nuts in a dry, shallow pan over low heat for a few minutes.

2. Preheat oven to the highest that it will go - 450 to 500F. 3. In a saute pan, cook onions in a little olive oil until translucent. Set aside.

4. Add more olive oil and cook the garlic and spinach.

Toss to wilt.

5. Roll out pizza dough into 4 long ovals. Distribute the spinach among them evenly, leaving a 1 1/2 inch border all around. Add in goat cheese, onions, and olives, also divided evenly.

6. Pull up the sides of the dough and up towards the middle. Top with onions. Season with salt, pepper and nutmeg and bake for 10 minutes.

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Directions 1. Preheat oven to 375F. Line a baking tray with foil, toss squash with a couple tablespoons of olive oil, salt, pepper, 1/2 teaspoon cumin seeds and 1/3 teaspoon chili flakes (or more, if you’d like). Roast the squash for 45 minutes to an hour.

2. In the meantime, caramelize the onions in a large, deep pan with a mixture of olive oil and butter. Add in garlic closer to the end.

3. Add farro into the pan and toast lightly. Lower heat and add in the broth a ladle at a time – like you would if you were making risotto. You don’t have to stir it quite as often, but add in the broth every 5-10 minutes until the farro is cooked but still firm, about 40 minutes.

4. Stir in the butternut squash with another tablespoon of butter. Cook for a bit, stirring often, until all the flavors meld together.

5. Top with shaved parmesan and serve immediately.

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Ingredients 1 cup farro 2 cups vegetable broth 1/2 Spanish onion, diced 3 cloves garlic, chopped 1/2 butternut squash, peeled and cubed 1/3 teaspoon chili flakes 1/2 teaspoon cumin seeds olive oil butter salt, pepper parmesan (for topping)

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Ingredients 1 cup applesauce (homemade or store-bought) 2 local apples, peeled, cored, chopped 3 whole local apples, halved and cored (you will only be using the tops!)

2 tablespoons lemon juice 2 tablespoons light brown sugar 1 teaspoon cinnamon 1/3 cup water 3 eggs 1 cup light brown sugar + 1 tablespoon for topping 2/3 cup vegetable oil 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1/2 teaspoon cinnamon a pinch of cracked black pepper 1/3 teaspoon ground cloves

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Directions 1. Preheat oven to 350F and butter a 12 inch cake pan (preferably, with a removable bottom). In a mediumsized bowl, whisk the eggs with the sugar.

2. Slowly whisk in the oil, then add vanilla, baking soda, salt and spices. Fold in the flour, apple sauce, and the chopped apples. Stir together gently.

3. Pour batter into the pan and shake a little to even out the edges. Place the top halves of the whole apples on top and let them sink into the batter. Sprinkle with a tablespoon of sugar before placing into the oven.

4. Bake for about 40-45 minutes, until the cake is baked through and firm in the middle. Let cool before removing from pan.

5. Sprinkle with confectioner’s sugar or maple sugar before serving.

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Directions 1. Preheat oven to 350F. Poke holes in sweet potato with a fork, then wrap tightly in aluminum foil. Bake for 45 minutes to 1 hour.

Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

2. While the sweet potatoes are baking, heat up a pan over medium heat. Cook bacon until fat is rendered. Remove and set aside.

3. Add apples, chopped shallot, and nutmeg to the pan, cook until soft. Combine with bacon and set aside.

4. Gently remove the sweet potato flesh with a spoon, keeping the potato intact. Mix the sweet potato with the prepared apple and bacon filling. Season with salt and pepper, to taste, then scoop right back into the potato skins.

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Ingredients (per serving) 1 large sweet potato 1 shallot, finely chopped 1/3 cup of apple, peeled and chopped 1 tablespoon bacon “bits� or lardons pinch of nutmeg salt, pepper

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Ingredients (for kids) 1 cup apple juice 2 teaspoons grenadine 1 teaspoon lemon juice Ice Directions 1. Shake and serve over ice.

2. Serve garnished with apple and cinnamon sugar, if desired.

For Adults: add a shot of bourbon or vodka -Same proportions of everything else.

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Ksenia Skvortsova presents her Squash and Cheddar Grilled Cheese sandwiches.

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Directions 1. Evenly split the cheese, squash and potato chips on each slice of bread. Sandwich together. Smother each piece of bread (the outside) in mayo.

2. Heat up your skillet and add half of the butter.

3. Grill one side of the bread until crusty and golden brown. The cheese should be starting to melt nicely.

4. Add remaining butter and flip. You can lightly press the sandwich at this point too.

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Ingredients (per serving) 2 slices nutty and crusty bread 4 slices cheddar cheese about 4-6 thin slices of roasted butternut squash a handful of potato chips (or apple chips) 1 tablespoon of butter 1 tablespoon mayonnaise

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Discover more seasonal food inspiration in these publications

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by Trisha Antonsen / Photos courtesy of Drizly

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he holiday season is here! And that means festive foods, endless parties and let’s be real — you dusting off your host or hostess game a little.

Entertaining guests and menu planning doesn’t have to be (and shouldn’t be) overwhelming.

To help add something new to your party repertoire, try these cocktails the team at Drizly.com has put together.

They’re delicious (and easy) drinks that are sure to wow your guests throughout the holiday season, starting with Thanksgiving cocktails.

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Thanksgiving

This Champagne cocktail is a fresh take on a mimosa. Whether you serve it at a preThanksgiving brunch or as a fun pre-dinner cocktail, you won’t be disappointed.

Adding the juice last enables the alcohol to rise and the drink to mix itself as you pour.

Ingredients 4 ounces dry sparkling wine or brut Champagne 1 1/2 ounces pear juice 1/2 ounce Domaine de Canton ginger liqueur Directions In a Champagne glass, combine Domaine de Canton and sparkling wine. Top with pear juice. Optional: Garnish with fresh pear.

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Š AM / Fotolia

Try this beer cocktail alongside your traditional turkey dinner this holiday season. It’s a fun mix of flavors but also packs a punch. Enjoy responsibly friends.

Ingredients 2 ounces bourbon 3 ounces pumpkin beer 2 ounces apple cider 1/2 ounce lemon juice Directions In a shaker with ice, combine bourbon, cider, and lemon juice. Shake until chilled, and pour into a fresh glass with ice. Top with pumpkin beer.

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Christmas

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This is a holiday twist on a favorite mixed drink. And this margarita couldn’t be easier to make. The bitterness of the cranberry with the tart lime juice complements the tequila, resulting in delicious and festive flavors.

Ingredients 2 ounces cranberry Juice 1 ounce fresh lime juice 1 1/2 ounces blanco tequila 1/2 ounces Cointreau (optional) 1/4 simple syrup or agave syrup fresh cranberries and lime for garnish Directions Combine all ingredients in a shaker filled with ice. Shake until outside of shaker is frosty and cold. Pour into a salt-rimmed glass over fresh cubes. Garnish with cranberries and lime wheel.

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A perfect end to chilly night, we love this winter take on the White Russian. Leave one of these out for Santa and he’ll grant your entire wish list.

Ingredients 3/4 ounce Kahlúa Coffee Liqueur 3/4 ounce vodka 3/4 ounce peppermint schnapps 1 ounce half and half or whole milk Directions In a rocks glass with ice, combine Kahlúa, vodka, and peppermint schnapps. Top with half and half.

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New Year’s Eve

Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com The Moscow Mule is one of the most popular, easy-drinking vodka cocktails around. This version adds the bright flavors of raspberry and delivers a festive holiday sipper.

Ingredients 2 ounces vodka 1 ounce Chambord 1/2 ounce lime juice ginger beer lime mint garnish Directions In a Collins glass with ice, combine vodka, Chambord, and lime juice. Top with ginger beer and garnish with mint & lime. Stir gently with straw before enjoying.

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Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com This easy Champagne cocktail can take you through the entire holiday season.

The colors are bright and merry and the bubbles make any party pop.

Ingredients 4 ounces brut rosĂŠ Champagne or dry rosĂŠ sparkling wine 2 ounces pomegranate juice 2-3 dashes orange bitters Orange peel Directions In a Champagne flute, combine Champagne and orange bitters. Fill glass with pomegranate juice. Twist the orange over the top of the glass, and then drop the peel into the drink.

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A Christmas Carol Sweet Treats Francesco’s Gift Guide The Great Tree DIY Advent Calendar Holidays in New Mexico Doris’s Gift Guide Holiday Floral Decorations Our Gifts to You

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© Jag_cz / Fotolia

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Meet the Man Behind Chicago’s Holiday Tradition:

by Danny de la Cruz

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he Christmas season is filled with numerous traditions and one of those is the annual viewing, in some form or another, of A Christmas Carol. Whether you’re watching a film adaptation, watching a theater production or reading the story with your family, it’s one that we’ve all grown up with and have come to know and love. As a native of Chicago, the annual production of A Christmas Carol at the Goodman Theatre is one of this city’s holiday traditions. I wanted to find out more about this season’s upcoming production and we went straight to the source, Director Henry Wishcamper.

Director Henry Wishcamper is no stranger to the Goodman Theatre with directing credits that include The Matchmaker and The Little Foxes, and not to mention directing A Christmas Carol since 2013. This year’s production will mark his 4th turn at the helm and we wanted to learn more about what he’s got in store for Chicago theatergoers.

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Scene from A Christmas Carol: Jacob Marley and Ebenezer Scrooge Photography by Liz Lauren 59

VRAI Magazine: A Christmas Carol is a timeless classic. What do you personally love about this story?

Is there a specific moment that stands out the most?

show have changed considerably. But my main goal, in every decision I’ve made has been to support Larry’s performance as Scrooge.

Henry Wishcamper: I love that it is a ghost story. One of my favorite parts is the opening. An actor steps in front of the curtain and addresses the audience directly: “Marley was dead: to begin with. There is no doubt whatever about that.” It’s a thrilling way to first engage with this story.

VRAI Magazine: Since this will be your fourth time directing the play in Chicago, so how do you freshen it up for people that come back year after year? What can the audience expect to see different or unique with this coming season?

I also love the scene when Scrooge finally wakes up on Christmas morning. For me, the idea that you always have the opportunity to change yourself, to behave more admirably and to make amends for past harm is the heart of this story. To watch a proud and willful man discover that fact and embrace it despite all his shame and pride is beautiful. It is both a joyful and a sad moment that always moves me.

VRAI Magazine: Since A Christmas Carol has been staged and produced countless of times over the years, how do you approach the story to put your own stamp on it?

Henry Wishcamper: When I took over the show, Larry Yando had already been playing Scrooge for several years. I am his third director on this show.

Larry is absolutely amazing as Scrooge. It is one of the most extraordinary performances I have ever seen. He’s incredibly funny and deeply moving. His mastery of the text, the incredible clarity and precision of his storytelling and the rich detail and nuance of his character’s emotional life never cease to amaze me.

In the four years I’ve directed the show, I feel like I have put my stamp on many aspects of the production.

The design, casting, characterization and tone of the 60

Henry Wishcamper: One of the things I love about the Goodman’s production of A CHRISTMAS CAROL is the institution’s commitment to keeping the show fresh and surprising for audiences. The experience of directing a show repeatedly is unusual for me. Usually, once a show is open I am finished with it. So, the opportunity to always be able to look at everything again with an eye to how it could be changed and improved is very exciting. I love having conversations with producers and designers about new ways we could attack certain moments in the production or highlight new aspects of the story.

Sometimes, as I sit in the theater I get a flash of clarity about a moment I have seen dozens and dozens of times.

A new way of playing that moment opens up in front of me. On most shows, those moments of clarity often happen too late to do anything about them. But with A CHRISTMAS CAROL, those moments are what keep the process fresh and challenging for me.

There are several cast changes this year that I think will change the feeling of certain sections of the show. I’m very excited about them but would like to let audiences experience it themselves without saying anything beforehand.

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Scene from A Christmas Carol: Ghost of Christmas Past and Ebenezer Scrooge Photography by Liz Lauren 61

Scene from A Christmas Carol: Ebenezer Scrooge Photography by Liz Lauren

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VRAI Magazine: You’ve directed a range of different plays, is there anything that makes A Christmas Carol more challenging than other plays?

Henry Wishcamper: The scale of the production is unlike anything I’ve directed. The cast size is large. The physical production is large. The special effects are technically sophisticated and elaborate. There’s flying and live music and moving scenery. Orchestrating the many different elements has been a very exciting challenge for me.

VRAI Magazine: When does work begin on the play?

When do you hire actors? When do rehearsals begin?

Can you share anything about the cast?

Henry Wishcamper: We work on the show all year round. We generally have our first significant meeting about the following year’s production while the show is running. That way, we can all take one more look at this year’s production with the new ideas fresh in our minds.

Design meetings begin in earnest in March and April allowing us to make decisions in June or July about what major elements of the production will change that year.

Adult actors are cast in late spring and early summer and the young performers are cast in the early fall. We start rehearsals at the end of October.

VRAI Magazine: You’ve directed plays across various parts of the country. How would you describe the theater scene in Chicago and the Chicago audience?

Henry Wishcamper: I believe the Chicago audience is the most omnivorous in the country. Audiences at the Goodman tonight are likely to have seen a new play in a small storefront theater last week and have tickets to the Joffrey for next week. They are an adventurous and discerning audience who quickly respond to the subtlest nuances in performance. They are eager to be challenged and happy to engage with meaty, complicated subject matter.

VRAI Magazine: Now that you’ve been in Chicago for several years now, can you tell us what you love about the city? What are some of your favorite things to see and do in the city? How about favorite things to see or do during the holiday season?

VRAI Magazine: What’s next for you after this play?

Henry Wishcamper: I have a bit of a break after A CHRISTMAS CAROL. I have a couple new play development workshops I’ll be doing in early 2017.

VRAI Magazine: Thank you again for talking with us and we can’t wait to see the show! For more information on this year’s show, click here.

HENRY WISHCAMPER (Director, Blue Skies Process) is a member of the Goodman’s Artistic Collective.

His Goodman Theatre directing credits include The Matchmaker, The Little Foxes (Jeff Award nomination), the world premiere of Ask Aunt Susan, his own adaptation of Animal Crackers (Jeff nomination), A Christmas Carol (2013, 2014 and 2015 productions), Other Desert Cities and Talking Pictures.

Other Chicago directing credits include The Dance of Death (Jeff nomination) at Writers Theatre and The Night Alive at Steppenwolf Theatre Company.

His New York directing credits include work with Manhattan Theatre Club, LCT3, Atlantic Theater Company, New World Stages, Katharsis Theater Company and Keen Company. Regional theater and other directing credits include work at the Williamstown Theatre Festival, the Guthrie Theater, The Old Globe and at Hartford TheaterWorks.

He has served as the assistant director of the Broadway productions of August: Osage County and Shining City. His adaptation of Animal Crackers has been produced by the Denver Center Theatre Company, Baltimore Center Stage, Oregon Shakespeare Festival and Lyric Stage Company. Mr. Wishcamper was the artistic director of Katharsis Theater Company in New York and the Maine Summer Dramatic Institute (MSDI) in Portland.

He is a Drama League directing fellow and a graduate of Yale University.

Henry Wishcamper: I love living in Chicago. I love running along the lake. During the holidays, I love going to Zoo Lights at Lincoln Park Zoo and going ice-skating at Maggie Daley Park.

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Scene from A Christmas Carol: Ebenezer Scrooge and Bob Cratchit Photography by Liz Lauren

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Photo Credit: Liz Lauren

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he year: 1987. I’m 23, newly married and beyond excited about my fancy new Kitchen Aid mixer. I was, until that point in my life, just a wannabe baker, and I couldn’t wait to take classes, buy books and churn out cookies, cakes, pastries and more.

That first holiday season I decided to put my newfound skills to work and make a variety of homemade cookies and candies for all the people on my gift list. I packaged them up all cute in plain brown paper bags, adorned with rustic bits of twine and berry sprigs, and over the years became “known” for my holiday treats.

The year: 2016. I’m 52. Two kids, one divorce, one new husband and a third (surprise!) kid later. Oh yeah, and 3 career changes too.

And in the almost 30 years in between? My “treat” list grew – a LOT. Friends, neighbors, teachers, coaches – every December found my dining room table covered with those brown paper bags, and I now had to start my baking marathon the day after Halloween.

I got a little burned out.

And the joy that I once had in planning, baking, packaging and distributing my goodies gave way to feelings of stress and anxiety – often as early as September.

Something had to give.

So over the last few years I’ve streamlined this task – and it was the best decision. I did it by reducing the selection of goodies – keeping only those that were easy to mass produce and yielded a lot. I wanted maximum bang for minimum buck. So which sweets made the cut?

• My Grandma Fay’s Butter Cookies (a double batch yields almost 12 dozen cookies – in under an hour).

• Espresso Slices and Coconut-Lime Shortbread (slice and bake cookies = a harried baker’s dream cookies).

• Spiced Walnuts (something a little different, and a 1-bowl crowd pleaser – especially for those with less of a sweet tooth).

• Mini Pound Cakes (by doubling the recipe and baking them up “mini”, you can get 4 cakes for the price of one batter).

• White Chocolate Peppermint Bark (Two ingredients?

No measuring? Yes, please).

To see what these treats look like, go to page 74.

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I also decided to try one new holiday treat every year.

For almost 20 years I made the same exact cookies and cakes, and it was getting a bit………..predictable.

This year’s model? Marshmallows.

Peppermint swirl marshmallows, to be precise.

Now – don’t freak out. I, too, thought that you got marshmallows out of a bag and that was that. Because who makes their own marshmallows?

You do, that’s who. And it’s SUPER easy. S0 easy, in fact, that I predict you’ll be making them all winter long (and all summer too, because: s’mores!).

You’ll need a saucepan, an electric mixer and a thermometer. Follow these simple directions and you will have a batch of 3 dozen marshmallows in short order.

And I promise that you will not wreck your kitchen in the process.

Even better? These look totally charming packaged up in simple white mugs (maybe with a jar of fancy hot cocoa?) – ready for gift giving, and sure to please everyone on your list.

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Makes 36 Ingredients 1 cup cold water, divided 3 envelopes unflavored gelatin 2 cups granulated sugar ¾ cup light corn syrup ½ teaspoon salt 1 teaspoon peppermint extract red liquid food coloring Confectioner’s sugar

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Directions 1. Make a parchment “sling” by cutting two sheets of parchment paper to fit both sides of a 9” x 9” baking pan. Spray the pan with non-stick cooking spray, lay down the parchment sheets and spray again. Dust with confectioner’s sugar and set aside.

2. Place ½ cup of the cold water in an electric mixer.

Sprinkle the gelatin over and set aside.

3. Combine the sugar, corn syrup, salt and remaining ½ cup water in a saucepan. Stir over medium heat till the sugar is dissolved. Bring to a boil and clip on a thermometer. Boil till the temperature reaches 240 degrees; remove pan from heat.

4. Using the whisk attachment, turn the mixer to low speed and carefully pour in the hot syrup. Add the peppermint extract and slowly increase the speed to high - beat for 8 minutes.

5. Scrape the marshmallow mixture into your prepared pan and smooth the top. Place 10 – 12 drops of the food coloring on top and swirl, using a thin knife or skewer. Let set for 8 hours.

6. Sprinkle a cutting board with confectioner’s sugar, and place some more sugar in a bowl. Turn the marshmallow out onto the board, sprinkle with more confectioners’ sugar and cut into squares using a greased knife. Coat the sides of the marshmallows with more confectioners’ sugar and store in an airtight container.

For more of Sheri Silver’s easy holiday treats, turn the next page!

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Grandma Fay’s Butter Cookies

Coconut-Lime Shortbread

from Sheri Silver /Click photo for the recipe

White Chocolate Peppermint Bark

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Espresso Slices

Mini Pound Cakes

Spiced Walnuts

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Francesco Bilotto’s

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h, the Holidays. Filled with warmth cheer and the stress of shopping. Now some of you may enjoy that portion of the season and others may have already completed their list back in September, but for the rest of us who need a little help sourcing some sensational, seasonal selections for people on or “nice list”, this gift guide is for you!

In New York, I have had the good fortune of being able to attend many retail trade shows and PR previews over the past few months which was great help when creating this list of goodies. Here are a few of my favorite finds I wanted to share with you.

77 © Natalya Guskova / Fotolia

e To: Th

s ed item t z li a n Perso all ar ws, w o ll i p even e lik s and m a r g o mon s make e. y bag r d om n u la r the h o f ts f is i great g n something s he ta (Also w mmed it’s no k.) a in r monog -gift, wink w er e r ov easy to lly fell head a int n I perso the Pepperm nd a r o Pillow heels f e d o le ip C Twist Z ther incredib o ir all the . items 9 $39.9 Price:

Nester

Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com I love a good candle and even better is when it’s set in a beautiful vessel like this Paddywax Redwood and Amber candle.

Holiday scents are nice but I like to give candles that people will enjoy after the holidays, during February or March.

Price: $37

To: The Nester 78

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To: The Lovely La

dy

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If it’s good enough for the Royals it’s ce rtainly good enou Princess or Queen gh for the in your life. Penhal igon’s offers a thou of fragrances whi gh tful collection ch are packaged beautifully. They al complimentary profi so of fe ra le service in their boutiques where a are asked during se ries of questions a high tea experie nce and then the your perfect scents. ex pe rts of staff select It’s a rich and roya l experience.

Price: $45

To: The Lovely Lady The gift of great skin with lasting results is always well received. Who doesn’t want the fountain of youth under their tree? Elysee Scientific Cosmetics is just that. Non-fragrant, not tested on animals and made in Verona Wisconsin, Elysee offers a rich glow to your everyday while protecting and rebuilding your skin to a lasting younger look.

Price: Varies based on selection

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To: The H o

stess

A custom stamp is more than just a mark o f ink, it is artful mea ning custo mized uniquely to each in dividual.

Three De signing W o men has a be autiful as s o rtment of custom stampers.

From a monog ram to a re turn address, this is a g reat gift to giv e. Select from a series of different styles and colors.

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To: The Hostess Perfect to bring at a holiday gathering and ea sy enough to ship, Eli’s scrum ptious cheesecakes are world famous and a holiday clas sic.

Price: $44.95 (fo r Original Favorites Sampler as pictured)

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er Dude

Dapp To: The

Men of UGG ir a p d in o A go with a tw rs fe a lo for Henrick st have u m a m is soul r list. Fro u o y n o anyone uit they ts to a s n a p e g loun fortable ally com u q e re a for any . Perfect h s li ty s and ur life. an in yo gentlem 130 Price: $

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pper Dude

inspired tions have c le e s e s e e risk I hope th ason. At th e s is th g in I must your shopp ushy side” m “ y m g t you of showin est presen b e th … re o to BE add one m this year, is e n o y n a can give present. cesco ays ~ Fran d li o H y p Hap

Let’s up ou r scent giv ing game with Byredo. A clean and sophis ticated fra g ra nce collection envoking m emories.

A polymorp hous fragra nce meant to b e sprayed on the fabrics tha t surround u s, Toile is a fresh yet illusive perf ume. A useful gift for the hip a n d active person on your list. It s notes are Bergamot, Fresh Alde hydes, Lily of the Valle y, Violet Sil k, Amber, Cotton Mu sks.

Price: $62

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by Danny de la Cruz

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Photos courtesy of Macy’s

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ne of my fondest Christmas memories growing up in Chicago was seeing the Great Tree in the Walnut Room of Marshall Field’s department store during the holidays. For Chicago natives, this is a holiday tradition.

My family and I would take the train downtown and once we emerged street level, I would always spot the beautiful patina’d and ornate Great Clocks gracefully protruding from the corners of the building.

But before stepping inside, we always had to check out the magical Christmas window displays on all

sides— we never knew what to expect each season.

Once inside, we’d ascend to the 7th floor and find ourselves standing in the Walnut Room, appropriately named for the walnut paneling which lined the walls.

In the middle of the room surrounded by tables filled with holiday diners was a gigantic Christmas tree.

Even though Marshall Field’s was eventually acquired by Macy’s, the holiday tradition of the Great Tree in the Walnut Room remains to this day. I wanted to find out a bit more about the history and so I reached out to the team at Macy’s.

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VRAI Magazine: What’s the history behind the Walnut Room?

Macy’s: The Walnut Room is known for being the first restaurant in a department store and the longest continuously running restaurant in the country. In 1907, the restaurant was named the South Tea Room but was nicknamed The Walnut Room among the ladies of Chicago because of its beautiful Circassian Walnut paneling. Mrs. Hering’s famous chicken pot pie dish also inspired the restaurant’s menu and is still a standout to this day. The world-famous 45-foot Great Tree also graces The Walnut Room from late November to early January each year.

VRAI Magazine: How did the Great Tree get started and became a tradition?

Macy’s: Generations of Chicagoans dined at the Marshall Field’s Walnut Room gathered by friends and family to see the original, real two-story Christmas tree decorated with glitz and glamour as well to visit Santa Claus afterwards. Macy’s has kept the Marshall Field’s and Chicago tradition alive each year. Now, the Great Tree stands over 45-feet-tall, featuring more than 2,000 ornaments and 6,600 sparkling lights, and has been a centerpiece of the holiday dining tradition for 109 years.

The Great Tree Lighting, usually taking place in early November, serves as the Chicago kick off to the holiday season. The Great Tree will be on display in the historic Walnut Room 11/4/16 through New Year’s week.

Great Tree such a special experience.

VRAI Magazine: Is there anything green/sustainable about the Great Tree?

Macy’s: The Great Tree is an artificial tree. Macy’s reuses the same 45 foot tree every year to help conserve the environment.

VRAI Magazine: Are the ornaments and decor recycled/repurposed or are new ones created each year?

Macy’s: The Great Tree is adorned with all LED lights and some of the ornaments are repurposed with different fixtures or colored bulbs each year.

VRAI Magazine: Finally, what celebrities have participated in the lighting ceremony?

Macy’s: Celebrities including Jordin Sparks, Ryan Seacrest, Nick Cannon, “American Idol’s” Lauren Alaina, Giuliana and Bill Rancic and “The Voice” Finalist Chris Mann have all helped kick off the holiday season by lighting the Great Tree at Macy’s on State Street.

To see a video of the Great Tree being assembled, click here. To find out more about the Walnut Room, click here.

Jordin Sparks and friends light the 2015 Great Tree

VRAI Magazine: Who is the creative force behind the tree theme and decor each year? Where do they get their inspiration?

Macy’s: Our creative team is the imaginative force behind the tree’s theme. The team brainstorms each year’s theme taking in their personal inspirations of the holidays as well as coinciding with any company-wide themes. For instance, last year’s tree theme was “all that glitters is gold” to coincide with the holiday fashion color of the season: gold.

VRAI Magazine: What’s the process and when does the planning begin?

Macy’s: Planning begins a year out from the Great Tree Lighting. Many teams are involved in the planning process from our national creative teams to our regional and store visual teams, all have a hand in making the 84

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From the Macy’s archives: The 1964 Great Tree 85

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The 2015 Great Tree: “all that glitters is gold” 87

From the Macy’s archives: 1940s window display

From the Macy’s archives: 1940s window display

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How to Make a

DIY Advent Calendar Article and Photos by Meg Hemmelgarn

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ne of my favorite Christmas traditions is the Advent calendar. The tradition of the Advent calendar, although now widespread, started in Germany. Here in the Midwest, the Advent calendar is a common way to celebrate the Christmas season.

With grandparents with German heritage, the Advent calendar was the perfect Christmas tradition to pass down from generation to generation in my family. Growing up, my brothers and I would take turns each day, from December 1st through 24th, marking off the days in our Advent calendar until Christmas Eve. I recently made an Advent calendar to display in my and my husband’s home. We bought a fixer upper a few years ago, and there was an old wooden ladder in the garage. I sanded it down and sealed it to bring it inside.

We often use it to hang blankets on, but during the holiday season, we’ll be using it as an Advent calendar. It’s a fun reminder of my holidays as a child.

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I love how the Advent Calendar Ladder looks in our home. It’s a fun way to count down the days until Christmas Eve and a good reminder of past Christmases with my grandparents.

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Supplies to make your own Advent Calendar Ladder: Brown tags Red permanent marker Green permanent marker Hole punch (if tags don’t already have a hole) White and gold tags Red and white baker’s twine Green and white baker’s twine Ribbon, color(s) of your choice Wooden ladder (sealed and ready for inside use) Scissors

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I picked up the tags, twine and ribbon at a local craft store.

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To make this Advent Calendar Ladder, follow these steps:

1

1. Write a number on each brown tag. I used red and green markers, alternating between the two.

2. Tie each brown numbered tag onto the white and gold tags. I used red and green twine for an extra Christmas touch.

3. Tie ribbon on each ladder rung. I used red, green, gold and silver ribbon across different rungs of the ladder. I tied ribbon around the left and right sides of each rung, and then tied a piece of ribbon through each of those loops so it would run across the rung. You could just tie the numbered tags right to the ladder rungs, but I liked the waterfall effect of the hanging number tags. If you tie them right to the ladder rungs, the numbered tags will hang straight across.

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4. Tie the numbered tags onto the ribbon on the ladder.

5. Each day leading up to Christmas, cut that date’s tag down. You can reuse the pretty tags you made each year.

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“An Advent calendar... a fun reminder of my holidays as a child.�

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Holidays in

Taos, New Mexico Article and Photography by Jim O’Donnell

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ands down, my little town of Taos, New Mexico is one of the best places to be for the holiday season.

Never you mind that we are a remote little place in the high desert tucked up against towering snow-capped peaks, the multicultural nature of Taos and the fact that we Taoseños are welcoming and supportive of all types of ethnic and religious traditions make the holiday season a fun, active and welcoming time of year – despite the freezing temperatures!

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The Taos Community Chorus kicks it all off early with their Winter Concert series running November 12th, 13th, 19th and 20th . The Chorus will perform the “Solemn Mass in G” to get you into the holiday spirit. For more information on the series check out taoschorus.org. Then on Friday, November 25th starting at 3pm, our amazing toy store, the Twirl Play and Discovery Space, will host the annual Twirl Aglow Party.

The Twirl courtyard will burst to life with holiday glitter.

There will be arts and craft-making, warm drinks, cookies, face-painting and…perhaps…even Old Kris Kringle himself. Twirl will also host the Holiday Crafts Activity day on December 3rd from 11-1pm. It is a fun opportunity for the little ones to come and make holiday gifts. Check out twirltaos.org for more information.

The 30th Annual Yuletide Caroling and Tree Lighting takes place one week later Friday, December 2nd in Taos Plaza. Join pretty much the whole town from 4pm to 6pm for hot drinks, singing and hopefully an early snowfall. The very next night sees groups of carolers start off from the Taos Inn and make their way to the Lighting of Ledoux Street where bonfires line the streets and revelers sip wine as they stroll through some of the best art galleries in the nation. This is perhaps our top holiday event here in Taos. The historic Ledoux Street, lined with galleries serving food and beverages, comes to life with the light of farolitos, luminarias and bonfires.

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Wait. What are farolitos and luminarias?

Hardly known outside of New Mexico is our tradition of ‘farolitos’ or ‘luminarias’. These are the small candles nestled in sand inside paper bags. Lining the street and rooftops of Taos, the farolitos are a warm, soft and welcoming contrast to the inky winter sky above.

Although a northern New Mexico tradition now, the little lights came to us by way of China. In the apex days of the Manila Galleon Trade, when convoys of Spanish ships plied the route between the southern Chinese ports and Acapulco, Mexico via the Philippines, the Spanish took on the customs of Chinese lantern festivals and brought them to North America where they crept up the trade routes into hinterlands of the empire that would later be New Mexico.

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The festivities in Taos continue with the Holiday Nutcracker Market that runs from December 2nd to the 11th at the Taos Art Museum at Fechin House.

The Millicent Rogers Museum hosts its Holiday Fiesta Saturday, December 3rd while the Taos County Historical Society puts on their annual holiday luncheon at noon on Sunday December 4th.

Ok. So back to bonfires. Saturday December 10th also sees the Bonfires on Bent Street event right there near the John Dunn Shops and art galleries. More farolitos, luminarias and bonfires, fire twirlers, local street music and some really good bowls of green chile. The event kicks off at 4pm. Dress warmly.

The Feast Day of Guadalupe takes place December 12th at Our Lady of Guadalupe Church and this year Taos Mesa Brewing will host the play “The Game’s Afoot or Holmes for the Holidays” by Ken Ludwig on December 13th and 14th. Check out taosonstage.com for more information.

For the largely Hispanic Catholic community, who settled in the area centuries ago, the nine days immediately before Christmas are known as Las Posadas, a time of re-enactment of Joseph and Mary’s search for shelter in the days leading up to the birth of Jesus. This is marked, in part, by the candlelight processions at San Francisco de Asis in Ranchos de Taos. This is a really beautiful thing to see.

The Taos Chamber Music Group presents “Schubert for the Season” on December 17th and 18th at 5:30pm at the Arthur Bell Auditorium which is located inside the Harwood Museum of Art. All these events top off at Taos Pueblo where vespers at dusk on December 24th are followed immediately by the Christmas Eve Procession when the Pueblo men, shooting rifles in the air, lead the church’s statue of Mary as she is carried through the plaza of the one-thousand year old pueblo and then returned to the church. All the while, huge bonfires of pitch wood are burned to warm the guests and drive away the dark. This is really a “bucket list” type of experience. This is something you will not see anywhere else in the world. Then on Christmas Day, Taos Pueblo celebrates with the performance of the Matachines, a ceremony honoring the quiet time and the depths of winter. There are no recording devices allowed in for this event and if any are found they will be confiscated and not returned. Please be respectful of these ancient traditions. For details check out taospueblo.com. And again, dress warmly. This is usually one of the coldest nights of the year.

On the southern end of town in the communities

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of Ranchos de Taos and Talpa, the Los Comanches ceremony is performed to honor Emanuel, the newborn Christ child. Also on Christmas Eve there are the torchlight parades at the area ski valleys. Watch as skiers shoot down the mountain slopes holding flares above their heads. Ya, it’s pretty cool.

The holiday season wraps up with the New Year’s Eve Torchlight Parade & Fireworks starting at 6pm on December 31st. Check out some pretty darn impressive trails of light on the slopes as local skiers carrying torches glide down Taos Ski Valley mountain under an impressive firework display. All the regional ski resorts….Red River, Angel Fire, Sipapu …have torchlight parades and fireworks during the holiday season. They are for sure worth checking out.

Of course holidays in Taos wouldn’t be complete without spending some time on the world-class ski slopes just 20 miles away or snowshoeing into the forests of the Columbine-Hondo Wilderness Area or bird watching in our new national monument – and then curling up to pass the cold nights near a cozy, warm fire of scented piñon.

December certainly is a really fun time of year to be in Taos. I can promise you’ve never experienced anything like Christmas in Taos. Stop in for a visit!

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Doris Hobbs’

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Taylord Blu Borrow from the boys this holiday season with a traditional flower lapel. Taylord Blu has refashioned this stylish lapel pin into a chic ring for women. Find the perfect color and pattern combo at Taylordblu.com Price: $50

fOO fOO Slippers Slip into luxury with a little fluff with these handcrafted, bespoke sheepskin mule slippers by British designer fOOfOOSlippers.com It’s the perfect gift for the glamour girl in your life.

Price: $159

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Coco and Duckie Shop a large selection of modern chic and retro jewelry designs that are all unique as they are precious. There are no limits to style or the perfect holiday gift when you shop cocoandduckie.com Price: $48 113

Dressific For all your parties this holiday season, save the date and pick a dress by shopping dressific.com.

Price: $129

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Mair Fragrance They say giving the gift of scent is the most difficult to give, but not with MairFragrance.com. Discover “Remember When�, a refined scent of raw materials handcrafted into a glamorous blend that lingers and gives the gift of luxury.

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Allvino Explore wine and spirits for the enthusiast in your life with a unique selection of American wine online at Allvino.com Price: Varies based on selection

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Bianca Elgar Find the perfect gift for the holiday jet-setter at global silk scarf designer BiancaElgar.com. Shop the brand’s most unique aspect of versatility and wearable art and give the gift of an eye-catching silkscreen print scarf today.

Price: Varies based on selection

Beau Gant Warm your hands and find your winter wardrobe complete with Beaugant.com. Shop this holiday season with more than a dozen fashion colors of Italian cashmere lined leather gloves for women.

Price: $75

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Southern California Style:

Article by Carly Cylinder Photography by Kelli Hayden

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ome people like myself love that the seasons in SoCal blend together with a difference of 20-30 degrees separating summer from winter. Yes, we may not have a snowy winter filled with flannels and fireplaces, but we do have brisk cool walks along the beach still bundled in our heaviest fleece-lined hoodies.

On these pages you’ll find floral designs that use what’s local and seasonal just in time for Thanksgiving and the upcoming holidays.

My favorite thing to do is cut greenery from the surrounding plants and fill in with whatever flowers you have on hand. To make any of these more festive, you can spray paint the greenery gold or silver and include ornaments, berries, pinecones, or whatever else you have on hand.

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Instead of a traditional fabric runner, or garland, which has become overused in the trend of recent years, I created a runner with rose petals. Influenced by a southwest pattern, I layered vibrant petals with fall leaves and then placed flower heads in a pattern. Here I use purple clover, bits of celosia and thistle. The berries resemble pomegranate seeds, which you can substitute for as well.

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You can use the same flowers in multiple ways which I did for the runner on the prior page and in this centerpiece. Here I used an antique turquoise bowl my father gave me that he found at a flea market, which had a frog pin attached to the center. The frog pin holds the stems in place. I used eucalyptus, which has a spa-like fragrance and filled in the empty spaces with bougainvillea I cut off from a tree outside. I also used bright yellow ranunculus, which are so prominent in floral design, to add an unexpected burst of color to the Fall/Winter season.

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Everyone knows red and green, but for something lighter and not as loud, try green and grey. I used greenery from the front yard along with dusty miller and local white flowers. Try using veronica, which is readily available.

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For something traditional and simple in what I like to call “one minute flowers”, stick to all reds. I use only two types of flowers here—spray roses and anemones in a simple mercury glass vase. These small arrangements go well in nearly every space, from the kitchen to restroom to coffee table or buffet table.

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Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com When you’re going to someone’s house as a guest and want to bring a gift, try using a mixed palette of colors so that it isn’t affiliated with a religion, but rather, overall holiday cheer. I used the unexpected color of purple with the tulips and reflexed the petals back to give it a whole different look.

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Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com If you want to decorate your home using a statement piece, try sprucing up the fireplace, especially if it’s there merely as part of the décor. Hang various flowers and greenery by using white or clear duct tape. On the ground, I layered in the greenery with the flowers. This will last about two days. The hanging flowers will dry and you can keep them up there for as long as you’d like. This is great to use with leftover flowers.

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You can mix and match any of these holiday arrangements. Remember to use what you have on hand and think outside the box for an unexpected surprise. Flowers should be fun and carefree after all! Happy Holidays!

Carly Cylinder

The Flower Chef

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© Milkos / Fotolia

Our Gifts to You...

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holiday giveaways VRAI Magazine

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‘ A Gift from Elysee

Six-piece Skin Care Gift Set LuminAcai Daily Facial Scrub, 8oz Imagine a facial scrub mild enough to use every day that gently exfoliates and deep cleans your skin.

Retail Value: $24.50 Fountain Of Youth Line Diminishing Gel, 1oz Elysee’s Fountain of Youth Soothing Line Diminishing Gel contains a multitude of wrinkle-reduction ingredients for a non-aggressive, non-toxic alternative to botox that helps diminish forehead lines, crow’s feet and other expression wrinkles.

Retail Value: $65.00 Firmance Pycnogenol Firming Serum, 1oz A multi-action complex of antioxidants and botanicals to address the visible signs of aging.

Retail Value: $64.00

Age Defense-AP Stress Relief Serum 1oz (Not Pictured) Elysee’s Age Defense-AP Stress Relief Serum was formulated to help counteract premature aging on the skin as a result of stress exposure while providing topical technology to help optimize the skin’s own housekeeping process.

Retail Value: $65.00 YouthSpan Telo-Genesis Day Cream, 1oz Every day our skin is subjected to a variety of different factors that influence how old we appear: external elements such as sun, heat, cold and wind; and internal elements such as stress, dehydration and the natural aging process. Elysee’s Telo-Genesis™ Day Cream is a high-quality complex specially formulated to enable the skin to better withstand everyday stresses and strains.

Retail Value: $89.95 YouthSpan Facial Resurrection Night Crème, 1oz We bring to you an innovative beauty product that acts on the youthful appearance of skin and fights against the visible signs of skin aging: dehydration, uneven skin tone, wrinkles, pores and so much more.

Retail Value: $152.92 Total Retail Value of $461.37 Click Here to Enter and Win!

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2

A Gift from Penhaligon’s

Empressa Eau de Toilette Empressa is inspired by the beauty and nacrescence of pearls, precious silks and fine fabrics transported through London to adorn women of power and influence.

Shimmering with bright pink pepper, succulent blood orange, dewberry and peach, Empressa’s floral heart is lustrous with the dusky pinks and soft whites of rose and neroli. The sensuous drydown of patchouli and vanilla is sweetened by a blend of cocoa and amber with warming cedarwood and sandalwood providing depth and sensuality.

Retail Value: $170 Click Here to Enter and Win!

3

A Gift from Peppermint Twist

Custom Zip Code Pillow Cover Giveaway is for pillow cover only (insert is sold separately). Personalized with Zip Code & City, we can also include the State abbreviation. The pillow covers are available in a variety of colors: White, Cream, Black, Turquoise, Brown and Gray. They can be embellished in any of the glitter choices: Red, Green, Blue, Gold, White, Black, Purple, Orange or silver. View available colors and designs at www.pepperminttwist.com Retail Value (of the pillow cover): $39.99 Click Here to Enter and Win!

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A Gift from UGG

Alsten Hooded Robe For the man in your life, the Alsten is a hooded robe which has your comfort covered from head to (almost) toe. Crafted from a lightweight cotton jersey and featuring a soft fleece interior, the Alsten provides unbeatable warmth in signature UGGÂŽ style.

Retail Value: $145 Click Here to Enter and Win!

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A Gift from Beau Gant

Classic Gloves Our fine leather gloves are a wardrobe essential. Versatile and elegant, they can be worn with anything from your favorite leather jacket, cape or sweater to a winter coat. Reminiscent of the classic elegance of Jackie O and Audrey Hepburn, these luxurious, Italian leather gloves are sure to put a cherry on top of any outfit.

Retail Value: $85 Click Here to Enter and Win!

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A Gift from fOO fOO Slippers

fOO fOO Slippers Each fOO fOO slipper is handcrafted and unique -- a stunning accessory for any occasion. Each one is wrapped in a beautiful velvet base and incorporates a vintage style heel that makes it a subtle, elegant choice.

Retail Value: ~$159 Click Here to Enter and Win!

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A New Year’s Eve Recipe Celebrate, Vegas Style Vintage-Inspired Glamour A Caribbean Getaway, in Style

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Ring in a Delicious New Year Recipe and Photography by Karista Bennett

Festive, seasonal with a smidge of decadence, these elegant crostini made with roasted beets and lush burrata cheese are the perfect starter for your New Year or holiday celebrations.

Roasted beets have a lovely sweetness in flavor and they pair well with creamy cheese, garlic crostini and a drizzle of aged balsamic or white truffle oil. I top these crostini with a sprig of baby arugula and serve on my prettiest platter. Truly a celebration in color and in flavor — a stylish and delicious way to ring in the New Year.

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Roasted Beet & Burrata Crostini 145

Roasted Beet & Burrata Crostini Serves 8-12

Ingredients 1lb red and/or golden beets, washed and scrubbed (I like a mix of the two) 1 tablespoon extra-virgin olive oil ½ teaspoon salt 1 French baguette sliced into 16-24 slices 1-2 tablespoons extra virgin olive oil 1-2 cloves garlic, halved Salt 2 burrata cheese rounds (I use Belgioioso. They also make a black truffle burrata that is divine!)

2-4 tablespoons aged, good quality balsamic vinegar or balsamic glaze Drizzle of white truffle oil if desired Handful of baby arugula

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Directions 1. Pre-heat the oven to 400F. 2. Toss the beets with olive oil and a sprinkling of salt. Place them in foil and seal. Place the sealed foil packet of beets on a baking sheet and bake for about 40-45 minutes, depending on the size of the beets, or until the beets are soft but still firm enough to be sliced.

3. When they are done, remove them from the oven and open the foil packet. Let them cool.

Then thinly slice the beets.

4. Brush the baguette slices with olive oil and place in the oven. Let the baguette slices toast until they are nicely golden brown. Remove them from the oven and then let them cool for a minute or two. When they are cool enough to handle, rub each slice with a garlic half.

Sprinkle with a bit of salt.

5. To assemble, place the crostini on a platter or serving tray. Layer a few beet slices on each crostini and then gently cut into the burrata and place a bit of burrata cheese onto the beets.

Next drizzle with balsamic vinegar or truffle oil and then top with a sprig of arugula. Serve room temperature.

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Discover more seasonal food inspiration in these publications

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New Year’s Eve

by Mia Torres

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ew Year’s Eve is a time of celebration – whether you want to make those new year resolutions, set a goal or start over fresh.

To celebrate the new year, I’m taking you to Las Vegas, Nevada where I’m going to share with you what’s going on in the city of sin without spending a crazy amount of money or dealing with the long lines of the nightclubs, other than the usual nightclub atmosphere with celebrity hosts, VIP table and bottle service and let’s not forget the famous Vegas strip, it’s always “LIVE” over there and tons of fun! However…what if you wanted to do something low-key? I got you! But first, a few things to do.

First of all, you’ll want to plan ahead!

• Book that hotel as early as possible, they will sell out and prices will soar.

• Also, plan on walking or taking taxis everywhere -- I forbid ya’ll from driving if you’re drinking.

• They close down the infamous Vegas strip at a certain time, so you’ll need to get there early – if you plan on going there. Now, on to the low-key stuff…

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Š littlestocker / Fotolia

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That’s always a great idea. Some of my favorite restaurants that I highly recommend are Sage, Capo’s, Old Homestead Steakhouse and ENVY. Pair dinner with a good show like any Cirque Du Soleil show, a magic show, an adult themed show or a singer/headliner of your choice, there are many to choose from.

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There are countless and cute little bars in and around Vegas, many feature open bars and delicious yummies - you pay a flat rate for the night, as you enjoy the goodies or other drink specials designed to keep the fun going from one year to the next.

This Page: Above - Scallops at Sage; Below - Sage Restaurant Opposite Page: Mystere by Cirque Du Soleil

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This gigantic observation wheel at The LINQ is 550 feet above the Las Vegas Strip and offers a 360 degree view of the entire surrounding valley. Offering one of the best spots to watch the New Year’s Eve fireworks on display. They also have a bar as you walk through the front entrance of the wheel and spacious pods to move around in.

These are only a few, small suggestions – but whatever you decide to do on New Year’s Eve, I’m sure will be fun and memorable. But if you’re hitting Las Vegas, dress warm and be safe. See ya next year!

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If you can get there early, the SkyFall lounge on the 64th level of the Delano Las Vegas and the Foundation Room at Mandalay Bay offer a bird’s eye view of all the action on the Las Vegas Strip with an outdoor patio and floor to ceiling windows facing The Strip. Outdoor patios at Diablo’s inside Monte Carlo and Nine Fine Irishmen at New York-New York will also put you right in the middle of all the action and great spots to watch the fireworks.

This Page: Above - Drinks at Skyfall Lounge; Below - View from Skyfall Lounge. Opposite Page: HIgh Roller Wheel

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Celebrate the New Year in

V Glamour intage

by Ericah Mitchell

W

ith the holidays fast approaching, it’s the perfect time to start planning your New Year’s Eve celebration and of course, your outfits. Gatsby themed parties have become increasingly popular over the last several years and vintage designs from party decorations to clothing and women’s hats are the perfect complement.

For inspiration, you’ll find beautiful ideas found in our Fall Winter Collection 2016, stylized photo shoot.

Our theme is “vintage high tea party glam” and we chose rich tones in plum, purple, turquoise and gold.

For a touch of whimsy, we incorporated several tea party settings. You can easily incorporate these ideas into your New Year’s Eve vintage celebration to create excitement and fun for your guests!

And to “top it all off”, at COQUE MILLINERY, you’ll find elements of vintage style infused in our unique one-of-a-kind women’s hats, fascinators and hair pieces from velvet fabrics, ribbon and gorgeous rhinestone broaches with tassels to create interest. It’s something that seems to happen naturally out of our love for the timeless era of the early 1900s.

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Vintage High Tea Party Glam We wanted rich, bold and golden tones for glam, with a hint of the unexpected turquoise which brings it all together. Gold/brass tones are so perfect for this time of year and bring a sense of old Hollywood charm.

Photographer: Nolasco Image Table coverings, chargers and brooch by Have A Seat Teacups and additional decor found at local vintage shops Cakes and pastries by Chez Fran Desserts and Chietopia Flowers by Raindrops on Roses Floral Design Formal gowns by Rent Frock Repeat Vintage dresses by Tatyana Make-up by Dollfacedredie Hair by Canadian Naturalistas and Up North Naturals Events Planning by A Trois Venue: Bob Rumball Manor

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“Stella” Royal Blue Hair Piece You’ll be sure to turn heads in our Stella vintage hair piece. The rich royal blue and turquoise tones exude vintage glam! Embellished with beaded brooch and tassel; topped with curled peacock feathers. We love the unique velvet ribbon tie in the back for a touch of whimsy.

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“‎Jada” Round Pillbox Hat One of our favorite color combinations is hunter green paired with purple tones. These colors work so well together all year round. This design is perfect for holiday parties, weddings, racing events, church services and more. Made with wool felt into a round pillbox; embellished with vintage veiling, hand made silk flower; and peacock green curled feathers.‎Usually worn towards the front of the head towards one side.

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“Gatsby� Halo Hat (black) Classic and elegant Gatsby inspired halo hat in black is perfect for your next vintage themed event. Uniquely made with a buckram base, covered with textured velvet fabric; embellished with vintage brooch piece and tassel; and finished with black curled peacock feathers. Usually worn with the tassel towards either side of the head.

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�Karen� Vintage Fedora This piece is inspired by ladies who love to wear Fedora hats. We used an old vintage wooden hat block with a high top to make this unique shape. Stand out from the crowd this season in this rich fur felt Fedora in tan, embellished with teal green velvet ribbon; chocolate brown wooden button and peacock curled feathers.

Usually worn tilted down towards one side of the face.

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“Swirl” Cocktail Hat ‎If you like smaller hats, this is the design for you. This design is versatile and the looks great worn in any direction. Made with a buckram hat base and covered in a black wool blend fabric; embellished with mesh trimmed with ribbon; and topped with coque feathers for movement.

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Styled for a New Year

D

reaming of doing something different and getting away for the New Year to tropical climates? The Caribbean offers countless options beginning with which island to choose and then from there, what hotel, resort or type of lodging you’re going to select based on your budget. And it’s not just for the New Year, but anytime during the cold, Winter season is a good time to escape to the ocean blue waters and warm breezes of the Caribbean.

Regardless of what island you select, traveling and celebrating in the tropics for the New Year means packing in style. We’ve rounded up a few of our Editor’s Picks to help you get stylishly dressed, accessorized and protected from the Caribbean sun while giving you a glimpse into some of our favorite island destinations.

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The harbor of Gustavia, the main town and capital of St. Barts, surrounded by red-roofed structures, boutiques and million-dollar yachts.

Photography by Danny de la Cruz

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Ale by Alessandra

Le Marche French market inspired tote made of soft cotton jute; fully lined with interior pocket; leather handles with a snap closure.

Price: $60

Large, stylish bags that hold everything you’ll need for allday adventures in the tropics are exactly what you’ll find in these Ale bags by Alessandra. To see these products and more, go to solescapes.com

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View of the bustling port of Charlotte Amalie in St. Thomas, U.S. Virgin Islands.

Photography by Danny de la Cruz

Maya Cotton rug bag with leather handles and tassel in charcoal/off white.

Price: $125

Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com Nomad Cotton rug tote with woven rug band; large pom pom with metal tassel; fully lined with interior pockets; leather handles; magnetic snap closure Price: $97.50

Blue Skies Nagas tribe; traditional hand-loomed fabric tote; fully lined with interior pockets; leather handles and a magnetic snap closure.

Price: $122.50

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Barbara Gerwit Bold, beautiful colors and timeless prints.

Lightweight pieces perfect for a Caribbean getaway.

Resortwear that transitions from day to night for any woman.

To see these products and more, go barbaragerwit.com

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Stroll along the beautiful Paseo de la Princesa in Old San Juan, Puerto Rico.

Photography by Danny de la Cruz

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Click here and subscribe to access all the content in this issue for free or go to www.vraimagazine.com Engineered Knit Tunic A timeless classic with a sophisticated slit neck -perfect on every woman.

Available in light blue/ gold (pictured here) or in navy/gold.

Price: $104

Artisan Knit Dress A cute and flirty halter neck with a playful and whimsical “Octopia print�.

Available in light pink/ melon (pictured here) or in medium blue/mint.

Price: $110

Artisan Knit Dress A chic and stylish Artisan print V-neck knit dress with Crab Net print is playful, yet sophisticated. Available in poppy/melon (pictured here) or in blue.

Price: $110

Vintage Print Knit Top Cute and stylish vintage print crew neck knit top with Tulip Isle print available in pink (pictured here) or in seafoam.

Price: $92

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The lively and colorful beach in the Dutch city of Philipsburg on the island of Saint Martin.

Photography by Danny de la Cruz

Gottex

Not only are these Gottex hats stylish for the most exclusive island beaches and getaways, but they’re also perfect with their high UPF ratings and wide brims. To see these products

and more, go to solescapes.com

Alhambra in White/Black UPF 40 with 4” brim. Also available in White with pink or navy accent, Tan/Brown or Black/Black Price: $60

Belladonna in Gold UPF 50+ with 7” brim. Also available in Ivory and Black.

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Cote d’Azur in Natural/Black Fine Milan straw; UPF 50+ with 5” brim. Also available in Natural with accent colors of teal, orange, red or plum.

Price: $110

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Newport in Natural/White Raffia/Toyo Fedora; UPF 50+ with 5” brim; Also available in Natural/Black and Natural/Navy.

Price: $77.50

San Remo in White UPF 50+ with 5” brim. Also available in Black and Natural.

Price: $60

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