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ACCENT • THE MAGAZINE OF LIFE’S CELEBRATIONS • SPRING/SUMMER 2016

Our first-ever

FOOD & WINE ISSUE Interview with

JOSH MILES

NEW restaurant openings!

LOCAL CLASSES Learn a new culinary skill: the scoop from Sir Rocha Says Discover renowned

FOOD FESTIVALS across the USA

MOMS, DADS, GRADS & ANNIVERSARIES Gift Guide


CONTENTS

Spring/Summer 2016 MANN’S JEWELERS 2945 MONROE AVENUE ROCHESTER, NY 14618 585-271-4000

CHIEF EXECUTIVE OFFICER NANCY MANN PRESIDENT ROBERT MANN DIRECTOR OF MARKETING MEGAN CRAWFORD

P U B L I S H E D B Y T H E B J I FA S H I O N G R O U P PUBLISHER STU NIFOUSSI EDITOR-IN-CHIEF

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KAREN ALBERG GROSSMAN CREATIVE DIRECTOR HANS GSCHLIESSER MANAGING EDITOR JILLIAN LAROCHELLE PROJECT MANAGER LISA MONTEMORRA

4 Illumannations 6 Fabulous in Rochester 10 From the Runways

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DESIGNER JEAN-NICOLE VENDITTI PRODUCTION MANAGER PEG EADIE

18 Spring 2016 Pantone Fashion Color Report

PRESIDENT AND CEO BRITTON JONES

20 Weddings: Bridal Bliss

CHAIRMAN AND COO

22 Destinations: Bristol Harbour

MAC BRIGHTON

26 Perfect Gems 30 Travel: We Are Not Lost Prices are subject to change without notice and may vary

36 Events: The Rolex Central Park Horse Show

depending on size, quality and availability. Copyright 2016. Accent® is published by Business Journals, Inc, P.O. Box 5550,

38 Scene: Paved in Jewels 42 Collections: Châtelaine by David Yurman

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FOOD & WINE SECTION

Advertising Office: 1384 Broadway, 11th Floor, NY, NY 10018, 212-686-4412 • Fax: 212-686-6821; All Rights Reserved. The

52 Q&A With Josh Miles 43 Gifts: Moms, Dads, Grads & Anniversaries

56 5 Local Classes

unsolicited manuscripts, transparencies or other materials. No

48 Spotlight: GIA

58 Festivals for Foodies

part of this magazine may be reproduced without written per-

62 Sonoma on my Mind

mission of the publishers. Volume 14, Issue 1. Accent® is a trade-

80 Book Review: Gold Struck by Stephen Webster

publishers accept no responsibilities for advertisers’ claims,

mark of Business Journals, Inc. registered in the U.S. Patent and

66 Big Easy Eating Trademark office. Printed In The U.S.A.


速ROBERTOCOIN

POIS MOI COLLECTION


Illumannations

Nancy Mann sets the table, and offers up a cocktail. I’m not sure how my fascination with setting the table started, but I don’t remember a time when it wasn’t of interest to me. My mother, in spite of her many admirable qualities, wasn’t much of a cook. Somewhere along the line she learned that serving something on beautiful china made it taste better, a lesson I took to heart. As a child, when my friends would spend their weekends shopping for clothes, I opted for antiques shows and auctions, always on the lookout for something unique that would enhance a beautiful table. Even to this day, I always err toward spending on silver and crystal vs. shoes and bags, if faced with a choice. It’s easy for me to rationalize how china, crystal and silver will last a lifetime and will be enjoyed by generations to come. I have so many things I use daily that belonged to my mother, and they help me to remember her in the most wonderful of ways. I have never been the least bit practical when it comes to indulging in tabletop, and I feel like I’m getting worse. The allure of creating a captivating table designed around a specific theme or color palette totally overshadows any pragmatic thought that might occur when considering something else I may need. After all, a table that wows sets the tone for a memorable meal.

And, my most recent obsession is barware, tabletop’s first cousin. I have always had a thing for decanters, ice buckets and silver bar accessories. Throw all of that together on an interesting tray and you end up with a work of art for your home. I have a group of friends whose cocktail du jour is totally dependent on what Netflix series they are currently binge-watching. During Mad Men it was martinis all the way. Dirty or simply shaken was the big question. Watching Glenn Close in Damages called for a splash of fine aged scotch in a heavy, well-cut crystal old fashioned glass. And, there’s nothing like a perfect Bloody Mary for a Sunday brunch—the spicier the better. Consider garnishing with a strip of bacon or a fresh poached shrimp in addition to the classic stalk of celery; with so many food groups, maybe brunch can be accomplished in just one oversized glass! And just like with your table, have fun with the bar. Fall in love with decanters, choose barware that feels wonderful to hold, and mix vintage with contemporary. As with any creative endeavor, the details make the difference. *See Nancy’s The Artistic Table and Cocktail Culture boards on our Pinterest account: Mann’s Jewelers

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OYSTER PERPETUAL YACHT-MASTER 40

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oyster perpetual and yacht-master are

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fashion 411

FABULOUS in ROCHESTER Rochester native and fashion connoisseur Courtney Winslow shines a light on spring and summer fashion.

S

Stephen Webster Angel's Trumpet ring from the Murder She Wrote collection with peridot center accented by tsavorites and pale pink sapphires.

o, I thought I would start out the new year by getting ready for summer. Not that unusual: I spend most of the year waiting for the sun to shine. My preparation usually includes shopping presale spring trunk shows, spray tanning (no judging please: it’s all organic) and testing out a variety of chilled rosés. But this year... I went to the gym. Don’t panic. I don’t like it. I don’t sweat. I only listen to Justin Beiber. I try not to keep my activewear on for more than 60 minutes and I often sport an ironic T-shirt to avoid talking to too many people: ”No New Friends” or “You Can’t Sit With Us” or my favorite, “Seriously Cannot.” A friend usually entices me to meet her there by promising a kidfree hour and tries not to cringe when I order a 200 calorie vanilla latte smoothie to reward myself for the 100 calories I burned. I bug her about buying too many workout tops and not enough fancy shoes. She reciprocates by leaning over my machine, pressing all sorts of buttons and saying “You need to step it up.” My response: “When are we going to get off this thing? I am not going to ruin my blowout.” Listen, I get that there are health benefits. I want to be able to chase my kids around the park and actually catch them. But ughhh, I can’t help but laugh during a workout class when they start asking you “Do you love it!?” No. I. Don’t. I love dancing and drinking with my friends like I’m 22. I don’t like panting alongside a bunch of other middle-aged women in much better shape than me. I’m pretty sure that I could stay home and run after my 18-month-old and burn more calories, but he yells at me too much. And for the love, why is the skin still sliding off of my body? Isn’t there a workout for aging skin? Yes, I believe it’s called body rejuvenation. I think I better work on that. Do you think the doc yells “Do you love it!?” in the middle of surgery?

Lifestyle Images: Alexandra Elise Photography


Artisan-Crafted Bamboo Collection

John Hardy and Bamboo Collection are Registered Trademarks.


In between Grit Class and the an option that I can actually walk through Stephen Webster Superstone collar necklace with purple cats eye Stairmaster, I got the scoop on what will grass in. My favorite shoes of the season in sterling silver. $1,100 be hotter than my Lululemons. Looks are flat tasseled mules. I love them in like it’s a good thing I “worked out” metallic or basic black. These shoes Evocatuer Whitney cuff bracelet with 22k gold leaf. $348 because sheer lace overlays are give an interesting touch to a silk gonna be a staple this season. My striped pajama-style pant and boxy favorite is in white, but the details linen top. You won’t kill yourself in are glam in black and brights. This a skinny stiletto; this summer save season’s sheath dresses become the skinny for your margaritas. more interesting in structured Since shoes are a favorite of lace, with slips making a mine, I’ll also suggest grabbing comeback—they’re actually anything with a pom pom. useful this time around. They are like happy pills for (Note: please don’t be that your feet. Sandals with girl: get some seamless straps up the ankle undies.) Pair with a pearl adorned with those embellished strappy sandal colorful puff balls make me for a night under the stars. giggly. You’ll be giddy as a Seventies-inspired suede kid with a glue gun and a transitions flawlessly into basket of crafts from spring, lighter and softer than Michaels. These shoes are the the black leather that has been a pop of color you need with a pair staple for so many seasons. of high-waisted fringe denim. Those of you with children, however, You’ll love them as you’re walking will curse the day you try velvety basket-in-hand at the Public Market, suede bell-bottom pants. They are strictly head topped with a straw hat and eyes to be worn in no-kid zones, as those tiny sticky hidden beneath Celine sunglasses. handprints are harder to get off than a gel Some say this season’s hottest color is manicure. But the subtle suede does exude free orange. Of course, I am a fan of anyone in a color love and a certain feeling of confidence. Wear them with other than black. But I have to say that for me, crisp a patchwork patterned chiffon blouse, a crescent-shaped white cotton steals the show again this year. The classic crossbody bag and wedges. Get out of the house as quickly as you white button-down gets reinvented into a casual daytime dress and can, and pay your dry cleaner in advance. takes on different shapes to accent your summer glow. You could probably Spring and summer will also hold on tight to plaid. The cozy flannel get through the whole summer with a closet full of white (and a laundry button-downs of the winter get blown out and exaggerated as large plaids room full of bleach). If you’re in your 40s like me, you’ve already married off printed on sheers and cottons. Layer a plaid dress with denim and belt at everyone you know, so weddings really aren’t going to stop you from the waist (remember, you still do have a waist). And don’t forget about making this a summer of purity. Afraid of your kids making a mess of you? plaid’s more conservative cousin, gingham, who will also be fighting for Get Clorox wipes and a babysitter, then make yourself a white wine spritzer. space on your shelf. Distant relative stripe will also be showing up to the My final bit of advice? Throw a party. Not a kid party. Not a surprise family reunion—by boat of course. 50th birthday party. Throw out the balloons, the Mickey Mouse paper plates When it comes to jewelry trends, the choker necklace makes a bold and the Over the Hill death candle. statement. A single piece can replace layers of whimsical necklaces for Everyone complains they have nowhere to go in their “dressy” clothes. simplistic sophistication. It is the perfect complement to a slim That they spend too much time in either their workout clothes or structured black tunic, with slits up to your tummy: their work clothes. It’s not worth the torture of the modern, clean and uncomplicated. Your suntabata if you can’t squeeze yourself into that kissed skin will beam next to a yellow gold new fabulous dress for a night! Do you love it? collar adorned with semi-precious stones. Then throw a party just to be fabulous. The best way to showcase the Your friends will thank you (husbands, shimmer on your neck is with an off-thehowever, will not), your closet will rejoice, shoulder blouse. Shoulder-baring tops and your kids will spend the night terrorizing are the new crop tops. With a much Grandma. Hire a planner, a florist and a better body part to expose, it’s sexy and mixologist (like Nancy Mann says, we can all hippie dippie... the possibilities are endless. admit that our favorite Netflix show usually Flats are the new pumps. Not that I’m selling dictates our drink of choice). Then celebrate being fit, David Yurman Tempo bracelet off my heeled Manolo Blahniks, but it’s nice to have fancy and free. with diamonds in 18k yellow gold. $32,000

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from the

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RUFFLES & ROMANCE

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Pesavento DNA Shine rose necklace in sterling silver. $1,283 Sutra feather chandelier earrings with amythest and diamonds in 18k yellow gold. $11,880 Shinola 34mm Birdy watch with pink dial on double-wrap leather strap. $475 Roberto Coin Princess bracelet with diamonds in 18k yellow gold. $18,500 Statement diamond ring with with natural fancy pink princess-cut center diamond and pink and white diamond accents. $25,925

ALL AVAILABLE AT MANN’S JEWELERS


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PA N T R Y


from the

RUNWAYS

HEAVY PETAL

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4 5 1. MJ Dewdrops floral necklace with diamonds in 14k rose gold. $1,750 2. Beverley K floral diamond band with diamonds and milgrain detail in 18k white gold. $1,995 Beverley K floral diamond band with diamonds and milgrain detail in 18k rose gold. $1,995 3. Eclat floral ear piece, wraps around your ear for dramatic effect. Featuring a conch pearl, rose-cut diamonds, briolette diamonds and pavé diamonds in 18k rose gold and titanium. $58,000 4. Roberto Demeglio Gemma bracelet with multi-colored natural topaz flowers in ceramic. $9,000 5. Rolex Oyster Perpetual Pearlmaster 34mm automatic watch with champagne Flamme and diamond dial, bezel and bracelet in 18k yellow gold. $77,950 ALL AVAILABLE AT MANN’S JEWELERS FROM TOP: GIORGIO ARMANI, OSCAR DE LA RENTA, JASON WU, MICHAEL KORS, OSCAR DE LA RENTA. RUNWAY IMAGES COURTESY OF ACCESSORIES MAGAZINE.


from the

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6 1. David Yurman Tempo necklace with black spinel in sterling silver. $1,100 2. Ippolita Glamazon Gold Stardust earrings with diamonds in 18k yellow gold. $3,795 3. Ippolita Rock Candy eight-stone dangle earrings with lapis, iolite, London blue topaz and labradorite doublet in 18k yellow gold. $3,295 4. Halcyon Days hinged bangle with cream enamel in rose gold plate. $165 5. Halcyon Days hinged bangle with black enamel in rose gold plate. $165 6. Evocateur Wrapped Ribbon cuff bracelet with 22k gold leaf. $348 ALL AVAILABLE AT MANN’S JEWELERS FROM TOP: GIORGIO ARMANI, MISSONI, SALVATORE FERRAGAMO, SALVATORE FERRAGAMO, TOD’S. RUNWAY IMAGES COURTESY OF ACCESSORIES MAGAZINE.


from the 1

RUNWAYS

MIRROR ME 2

3 4

5

1. 2. 3. 4. 5.

Pesavento Polvere rose oval pendant in sterling silver. $442 John Hardy Palu bracelet with pavé diamonds in sterling silver. $6,400 Ippolita Rock Candy Teardrop cascade earrings with clear quartz with rose vermeil. $1,295 Pesavento Polvere snake ring in sterling silver. $595 Roberto Demeglio Aura bracelets and rings in choice of gold plate in ceramic. As shown from $286

ALL AVAILABLE AT MANN’S JEWELERS FROM TOP: ANTHONY VACCARELLO, BALMAIN, ISABEL MARANT, LOEWE, LOEWE. RUNWAY IMAGES COURTESY OF ACCESSORIES MAGAZINE.


TAG HEUER CARRERA CALIBRE HEUER 01 Chris Hemsworth works hard and chooses his roles carefully. He handles pressure by taming it, and turning it to his advantage. #DontCrackUnderPressure was coined with him in mind.


GREEN FLASH PEACH ECHO A playful shade of orange that evokes warmth and happiness, Peach Echo takes us back to a tropical seaside town. This fun and flirty shade pairs great with neutrals such as Lilac Gray, acting as a soft yet eye-catching color.

ROSE QUARTZ Pantone kicked off 2016 with the surprising announcement of not one, but two colors of the year, making this the first time two shades have tied for the title. Rose Quartz, a gentle pink, is the first of the two, beginning the overall calming feel of the collection as it reminds us of delicate flowers in bloom. SERENITY The second color of the year, Serenity, is an airy blue that makes us yearn for spring days spent outside under the blue sky. Wear this color with other calming tones such as its partner, Rose Quartz, for a light, yet striking look.

LIMPET SHELL A shade of aqua that leans towards the green family, Limpet Shell is a crisp, clean color that complements the collection like a refreshing breeze. Pair with a neutral color for a more refined look, or with one of the vibrant colors from the collection for a calming look with a pop of excitement.

BUTTERCUP The accent colors of the spring collection, inspired by exotic locations such as Cuba and South America, include bold hues that exude energy and take us to a place where we can be free to express ourselves. Buttercup, a lemony yellow, makes a sunny statement, instantly transporting the wearer to a happier place.

SNORKEL BLUE This maritime-inspired blue reminds us of a relaxing vacation surrounded by the waves of the sea. Wear with an accent color such as the brilliant Buttercup for a unique and eye-catching look, or stick to watery shades like Limpet Shell for an outfit that exudes tranquility.

FIESTA A high-energy yellow-based red, Fiesta brings excitement and adventure to an otherwise calming palette, reminding us to take some time to explore the world. Wear this color with other bright shades to create a look that will be the life of the party.

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The bright and daring Green Flash adds a punch of color that works with the overall collection in unexpected ways, calling on its wearer to push the envelope and escape the mundane. This brilliant hue expresses the inspiration of nature in fashion today and pairs well with other nature-inspired hues such as Snorkel Blue. LILAC GRAY As in most any season, the need for neutrals arises. Lilac Gray takes a twist on the classic gray shade with subtle lilac undertones, making it a strong basic. This edgier version of gray is the perfect companion for bright colors such as Fiesta and Green Flash. ICED COFFEE A transitional color that will remain popular through the seasons, Iced Coffee brings an earthy softness that makes it a stable foundation for the rest of the collection. Pair with subtle colors Rose Quartz or Serenity for a beautiful neutral look, or add pops of Fiesta or Snorkel Blue to incorporate a little excitement.


A kaleidoscopic dance of light. Each exuberant facet reects one of the many different aspects of you.

MJ Facets Rings from $475 Collection from $275


weddings

BY JILLIAN LAROCHELLE

BLISS

Cap Sleeves Between the ubiquitous strapless gown and the full lace sleeves popularized by Kate Middleton, cap sleeves are the perfect choice for warm-weather weddings where sleeves aren’t practical (and a great option for brides getting married in a house of worship where more modesty is required). Nashvillebased designer Olia Zavozina points out that 2016 trends are “all about customizability, allowing a bride to create her own unique look.” So whatever length you’re looking for, consider sleeves that can be removed for dancing late into the night.

Back Details No matter what type of wedding ceremony you’re planning, chances are guests will spend at least a few minutes looking at your back as you say your I Dos. So why not give them something worth staring at? Keyhole cutouts are sweet yet sexy, while lace and tulle insets leave a bit more to the imagination, Satin, pearl or crystal buttons down the back of your dress lend an airy, antique feeling —just make sure your attendants are on hand to assist!

Lace Capes “Lace is always on trend for me,” reveals Los Angeles-based designer Claire Pettibone, “and I’m always looking for new ways to use it to create beautiful, romantic gowns.” One fresh take on lace is the cape, including the shorter, shawl-like version from Olia Zavozina, below, and Pettibone’s trainlength option at left. (When choosing this style, skip the veil and let your train do the talking.) This ornate detail will grow in popularity for fall and winter weddings, and carry forward as a trend into 2017.

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IMAGES COURTESY OF CLAIRE PETTIBONE, OLIA ZAVOZINA AND FRANCESCA MIRANDA

Bridal

Vintage touches breathe new life into wedding day dresses.


destinations

BRINGING NEW LIFE TO BRISTOL HARBOUR BY JENN BERGIN

“B

ristol Harbour is getting a little TLC: Todd and Laura Cook,” says Laura Cook with a smile. The couple owns Connection Technology Center Inc. in Victor, and recently purchased Bristol Harbour Resort, near their home on Canandaigua Lake. “As international business owners, and with technology today, you often miss that one-on-one community experience,” Cook explains. “This is an opportunity to invest in the community we love.” She grew up in the resort town of Lake George, nestled in the Adirondack region and surrounded by lakes and nature. “There’s something casually wonderful about being in a place like that,” she says. When Cook relocated with her husband to the Rochester area almost 20 years ago, she was immediately drawn to Canandaigua Lake. “The water brings people together,” Cook says. “We knew the lake would be a special place for our family.” She hopes to allow others that same experience, through the revitalization of Bristol Harbour and her proposal for an adjacent property, Everwilde Inn & Spa. “Canandaigua Lake has just over a mile of public access,” she explains. “If I can offer more ways for people to enjoy what I’m so privileged to enjoy, that would bring me such joy.”

RUSTIC-LUXE RENOVATIONS Renovations to Bristol Harbour Resort will preserve the property’s traditional rustic Adirondack feel, but add an element of luxury, Cook promises. “The fresh energy of family ownership will revitalize the property,” she explains, “while maintaining the privately held but clublike feel of the public venue.” Creative director Charles Arena and lifestyle designer Jonathan Ragusa of Arena’s Interiors are giving the resort a “beautiful, tasteful, classy interior facelift” which will include new wall coverings, flooring and furniture. Rochester restaurateur Tony Gullace is working on a kitchen redesign and new menu, with a focus on fresh, seasonal foods

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from local farms, wineries and breweries. A coffeehouse will also be added to the property and serve its own Bristol Harbour Brew, offering casual visitors a spot to meet with friends and enjoy the view. “The foundation of Bristol Harbour is beautiful in its rustic appeal; no one wants that to change,” Cook says. “We’re simply building upon its beauty, to bring in a new energy we hope people can feel.” Enhancements to Bristol Harbour’s championship-style, Robert Trent Jones-designed golf course are already underway. This year, 75 electric golf carts were added, the cart paths are being paved, and landscaping will be refined to complement the view. “We want this to be the best (public) golf course in western New York,” Cook says. “Many people tell me it’s a ‘Picasso’ among its peers, and the view takes your breath away. We’re excited to build a strong golf membership that will hopefully develop into a strong club membership,” she adds. “But ultimately, it’s a public course and we want locals, as well as visitors, to join in the experience.” Bristol Harbour will remain a prime wedding venue; 93 weddings were held at the property last year. A deck is being added off the ballroom to enhance the wedding experience, and ultimately, the view. Brides have visited from New York City and Philadelphia in search of a venue in the Finger Lakes like Bristol Harbour, and rustic-luxe is the latest wedding trend, Cook says. Renovations to the lodge will be completed by early May, and upgrades to the rooms are scheduled for 2017. In addition, improvements to the marina are underway in collaboration with the Bristol Harbour Village Association, including the addition of dock lighting and 18 new boat slips. “The residents of Bristol Harbour Village, and locals of Naples and Canandaigua, consider Bristol Harbour their club,” Cook says. “That’s the tradition I want to keep—that they still consider this their special reason for living among this lake community—but with the bonus of a family giving it a facelift and some extra care.” “I love that we’re a family business,” she adds. “It gives my children a sense of contributing back to the community in the ways we’re fortunate enough to.”

COMMITTED TO THE COMMUNITY “Our focus, first and foremost, is that locals feel a sense of destination, that Bristol Harbour is a place to bring the family and share memories,” Cook explains. “We care about the people and want to be part of their community. This is such a special place for us all. The outside business is a wonderful opportunity, but we’re focused on caring for the people who make this community so special.” “We’re here to listen,” she adds. “We’re working to understand what the community wants, and make changes that meet their needs.” Cook has organized Customer Advisory Committees (CACs) comprised of local residents interested in being involved in changes to the area. Their support has been invaluable in helping to determine the best ways to serve the community, she says. “The CACs have walked the grounds and taken surveys. The members are passionate about taking Bristol Harbour into the next chapter.” A social committee brings forward new ideas, and joins in on social events such as wine tastings to help choose new menu offerings. In addition, Cook has organized marina and golf committees, and works with a community liaison who distributes newsletters with updates on the project.

The Cook family is not taking a salary from their investment in Bristol Harbour Resort, and any profits will be put back into the property, she says. “It’s really just about being able to do something for the community. “So many wonderful families have contributed to our area,” she explains. “Who are the families that will step up behind them? I feel privileged to do that.”

A DREAM DESTINATION Clearly, Laura Cook is a woman with a vision, and that vision doesn’t end with the revitalization of Bristol Harbour Resort. She sees the area as a tranquil destination spot, and has purchased 46 acres in South Bristol, directly across from Bristol Harbour, as the proposed site for Everwilde Inn & Spa, “a New-England style Four Seasons.” Similar to what Mirbeau is to Skaneateles, Everwilde Inn & Spa would bring a full-service luxury spa, modern fitness facility and pools, restaurant and inn to the area. Amenities, she says, that will benefit the growing local community, not just visitors, and boost tourism and economic development. While opponents say the land should remain undeveloped, the Cooks’ project is an alternative proposal for the site. Another developer’s bid to build 20 homes on the land was already approved. In addition, concerns were raised regarding a proposed septic system that would be needed for Everwilde. With the purchase of Bristol Harbour, it can now be tied into the existing system. “I listened to the opposition and understood their concerns,” Laura says. “Now, I can be a steward of both sister companies, and a sewer!” “This area is so special to the people of this community, they want to do right by it,” Cook insists. “It was about finding the right person. Once they established who I am, and what I want to do, so many people have been wonderfully supportive. And I’m so grateful for the privilege and opportunity. “There’s just something about the water that takes your breath away,” she adds. “The mountains that cradle that beautiful lake are so special. I want to offer that serenity to everyone, not just those who live on the lake. This allows me to do that.” Bristol Harbour Resort is located at 5410 Seneca Point Road in Canandaigua. For reservations and information, please call 585.396.2200 or visit bristolharbour.com. For updates and information on the Everwilde Inn & Spa project, please visit everwildeinnandspa.com.

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PerfectGEMS

Explore the little luxuries the world has to offer.

CLUTCH MOVE

KEY ACQUISITION Paper may be the traditional gift for a first anniversary, but when you’re married to “The King,” you have to take it up a notch. In 1968, Priscilla Presley made a grand gesture to new husband Elvis: she took the walnut piano he had originally bought as a gift for his mother out of storage, had it adorned with 24-karat gold leaf, and returned it to the music room at Graceland. The lavish Memphis mansion is where Elvis lived until his death in 1977 and where the piano remained for many years. In more recent times, it was purchased by Julien Auctions, a leading celebrity auction house, then placed on exhibit at the Country Music Hall of Fame. It has since been acquired by the Hard Rock International’s memorabilia collection for an astonishing $600,000, and you will soon find it on display in one of the company’s many hotel properties.

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KEY ACQUISITION, ART ACCELERATED, CLUTCH MOVE BY BRIAN SCOTT LIPTON. FEEL THE BEAT IN THE HEAT BY SHIRA LEVINE

Opera buffs can literally own a piece of history in the form of a handmade clutch by New York City designer Clara Kasavina. A Russian émigré, Kasavina brilliantly transforms cloth from the Metropolitan Opera’s stage curtains, as well as occasional costume swatches from previous productions like Don Carlo and The Merry Widow, into beautifully crafted handbags. These exquisite clutches also feature crystal clasps from the opera house’s gorgeous chandelier, along with hand-sewn silk linings. Smartly, they hold just enough for a night out on the town, including opera glasses. Brava, diva!


PerfectGEMS

ART Accelerated For the past 40 years, some of the world’s greatest artists, including Alexander Calder, Andy Warhol, Jenny Holzer and Jeff Koons, have taken part in the BMW Art Car series, creating vehicles that can hold their own on the race track as well as look great in museums. Joining their ranks are 36-yearold Chinese artist Cao Fei and 85-year-old American artist John Baldessari, who were selected by a jury of major museum and gallery directors and will each put their own touch on a BMW M6 GTE this year. The vehicles will compete in the Nürburgring 24 Hours and the 24 Hours of SpaFrancorchamps, among other races, before joining their forebears at the BMW Museum in Munich. Talk about performance art.

Feel the BEAT In the Heat

Street cred can, in fact, be bought. Or in this case, taught: workshops in graffiti art, skateboarding and dropping beats are among some of the newest entertainment offerings at swanky tropical resorts. Take the W Hotel Vieques, a 25-minute flight from San Juan, where the world-famous Bioluminescent Bay and long stretches of undeveloped beaches lure visitors. The W’s three-day DJ Dispensary class equips participants with mixing and scratching skills while also educating them on music history and the science of curating stellar playlists. With one-on-one tutoring or twice-daily group lessons, plus nightly sunset spin sessions, amateurs evolve into pros with skillz they’ll be proud to add to their LinkedIn profiles once they return stateside.

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SWITZERLAND SET THE STANDARD. DETROIT JUST RAISED THE BAR.

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travel

WE ARE NOT LOST

Navigating the uncharted territories of a father-daughter relationship. BY SHIRA LEVINE AA will never find us!” my dad exclaims, banging the console in frustration as I make a sharp left to ascend the narrow, winding country road. We just took another one of those extreme blind turns where you have to honk several times to alert potentially oncoming cars. “How do you know we’re going the right way?” he asks for the umpteenth time.

I’m used to repeating myself. With little emotion and a touch of impatience I remind him: “The little blue arrow is still following the blue line on the GPS. We’re not lost!” Hopefully. It’s just me and my dad on the road. As the navigator on this father-daughter trip, I decided that we would take La Ruta Panoramica (Puerto Rico’s equivalent of Route 66) across the

30

mainland at this point in our eight-day bonding adventure. The paper map we got from Diana, the fantastically helpful concierge at The Vanderbilt Condado, slips to the sandy rental car floor. We’ve snaked our way pretty deep into Puerto Rico’s backcountry, along local roads. But we are not lost.


The decadent comforts of the historic Vanderbilt feel far behind us, even though we checked out only 24 hours ago. Two pampered nights in one of the capital city’s poshest hotels, where the pillowtop beds, the cantilevered oceanview balcony, and the quiet walks along the shoreline collectively set the stage for my dad and me to dig deeper—to finally see one another as whole, heartfelt people for the very first time. Now on La Ruta, caught somewhere between states of semi-relaxation and technological defeat, my dad casts his gaze out the window. Low-slung clouds veil the mountainous La Cordillera Central. Fallen jungle brush untidies the U.S. military-paved

zone of my hardworking 73-year-old father. Yet I am determined. After all, my dad had never slept on a feathertop mattress, but he seemed to enjoy that. And it had meant the world to me to give him the king-size bed with 300-thread count Rivolta Carmignani linens while I took the fold-out couch. Finally, “Why are you so calm?” he demands, incredulous. “Because the blue arrow is following the blue path on the GPS,” I explain, again. “It’s telling me the way.” Since I’m behind the wheel, we’re doing it my way: seeing everything and anything whenever we felt like it, inshallah. I don’t want my dad to spend his time driving, a burden he

Since I’m behind the wheel, we’re doing it my way: seeing everything and anything whenever we feel like it.

’’

roads traversed by chickens, roosters, horses and dogs. “Symbiosis,” my dad had acknowledged earlier, when we eyed a wild horse walking alongside a cattle egret. Teaching my dad to chill out, trust in technology and enjoy the open road is challenging. This is totally outside the comfort

associates with commuting to work. It’s more about the journey than the destination is my repeated mantra. That’s how we discover the remote cove in Manati and the petroglyphs beyond Barceloneta. “I really like the destination!” he tries to encourage, “but I prefer those nice, big, well-paved highways!” As the days progress, however, he focuses more on what we are passing and less on where we are going and when we’ll get there. He is suddenly game to drive an hour out of the way just to check out a beach or a waterfall. “Country road, take me home!” Dad spontaneously sings somewhere south of our Airbnb in Utuado. “Do you know who John Denver is?” he asks.

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Eager to impress him, I (unsafely) use my right hand to scroll through Spotify. “Almost heaven, West Virginia, Blue Ridge Mountains, Shenandoah River…” emotes my iPhone. “That’s coming from your phone?!” he asks, impressed. “And the GPS? At the same time? You’re amazing! How do you know this stuff?” “Your driving is good,” he then proclaims. When I say this is a massive compliment coming from him, it’s an understatement. (At 17, I was ticketed three times within two weeks for extreme speeding. The latter two tickets were issued in different states, within 45 minutes of each other. To this day, my mother won’t let me even sit in the driver’s seat of her car, much less touch her keys.) “I’m going to tell Mom,” he adds, unprompted. “We’ve been wrong all these years. We should trust your driving.” Once nestled in Culebra six days into our trip, my dad finds himself spending more hours of the day relaxing than worrying. Sure, he still insists on carrying all of his cash at all times in his fanny packs (yes, packs, plural—he wears a bigger one outside his shorts and a flatter one against his skin), but he had willingly surrendered his suitcase to our rental car trunk and repacked a smaller duffle for the 15-minute flight to our last stop of the trip. Once there, he even surrenders to culinary adventures, trying an acai bowl at Vibra Verde, mofongo at Mamacita’s, and utterly non-kosher pork ribs at Dinghy Dock. One request my mother made before we left was that I help get my dad more interested and comfortable taking pictures with his phone. This had seemed impossible; he can’t remember which button was the shutter and often positions his finger over the lens. But on our last day in Culebra, while driving back from Zoni beach to our studio apartment, we come up over a steep hill along the Carretera 250 and find ourselves at a striking overlook of Culebra Cemetery. “Hey, can you stop?” he suddenly asks. “I want to take a picture.” An astonishing request from someone who is rarely inclined to bother. A few weeks after we return from Puerto Rico, my dad calls. He begins reminiscing about what a “special, great trip” we’d had, one he’ll never forget. And then: “I really admire you, Shira. The way you handle yourself, how you connect with people. I’m really proud of you.” Ironically, these are all traits I get from him. Listening to his words, seeing how he really noticed me in ways parents seldom do, brings me to tears. As I got to know my dad more closely on this trip, my dad had also started to get me.


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events

Town & The ROLEX CENTRAL PARK HORSE SHOW highlights a passion for excellence, the common denominator that links fine watchmaking and equestrian competition. BY DAVID A. ROSE

F From top: Isabell Werth riding El Santo under the New York skyline; Winner Daniel Bluman receiving his Rolex watch after winning the Rolex Grand Prix; Rolex Testimonee Kent Farrington on Uceko.

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or five days last autumn, New York City’s magnificent Central Park showcased a different kind of horse revelation. Unlike the steadfast but weary steeds that pull tourists through the park in period carriages, the second annual Rolex Central Park Horse Show featured world-class mounts participating in multi-discipline competitions that thrilled all those in attendance. Wollman Skating Rink was transformed in a matter of days to a top-level equestrian facility thanks to Mark Bellissimo’s International Equestrian Group, in partnership with several New York City organizations. “Here we are overlooking the magnificent New York City skyline,“ said Bellissimo. “This will become one of the greatest show jumping events in the world in a couple of years, and we are excited to see that happen.” The event was truly international, with competitors from America, Canada, England, Germany, Ireland, Sweden and Spain. Daniel Bluman, a Colombian now living in Florida, won the Grand Prix with his horse Conconcreto Believe. “I’ve been wanting this since I was very young and I have been close a few times,” said Bluman of receiving his firstever Rolex watch as part of his prize package. “To be able to win today in Central Park was a lot of pressure, but I am very pleased tonight.” Horsemanship requires a quest for perfection, a goal that Rolex shares with the equestrian sport. Like the world’s most finely bred horses, Rolex timepieces have long been symbols of elegance, precision and prestige.


Weight Carat 1.53

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Grade CutExcellent

For over 85 years, GIA has brought clarity and global standards to gem evaluation. A GIA report means expert, independent verification from the creator of the 4Cs and the world’s most widely recognized gem authority.

Look for GIA-graded diamonds and jewelers who offer them. 4Cs.GIA.edu CARLSBAD NEW YORK ANTWERP BANGKOK DUBAI GABORONE HONG KONG JOHANNESBURG LONDON MUMBAI RAMAT GAN SEOUL TAIPEI TOKYO


scene

An inside look at dressing RED CARPET stars.

PAVED IN

JEWELS T BY LAURIE SCHECHTER

o use a sports analogy, awards season is the playoffs of the red carpet. Generally beginning with the Gotham Awards in November and picking up speed at January’s Golden Globes, awards season is a special kind of sprint, typically featuring the same competitors appearing at multiple ceremonies until the championship: the Oscars. Finding out what the stars are wearing, from gowns to hairstyles to, of course, the bling, is often more anticipated than finding out who wins. The impact of stars’ jewelry choices should not be underestimated; the high-voltage attention on what celebrities wear can enhance a jewelry designer’s name recognition—and their bottom line. It can also catapult an unknown onto the radar. Actresses may make the final result appear effortless, but the task of putting together a red carpet look is anything but. It takes creativity, flexibility, talent, hard work, nerve, gratitude, and most

important, good relationships with the right people. The tradition of loaning jewelry pieces to celebrities for awards show red carpets began in 1943, when Harry Winston decorated Jennifer Jones at that year’s Academy Awards. Today, as soon as the nominations are announced, a complex system of stylists, celebrity public relations reps, and fashion and jewelry designers kicks into gear. Some actresses let their stylists guide them, while others spearhead the efforts themselves. Still others have contracts with jewelry houses precluding them from wearing anything else. Pieces can be custom designed or pulled from existing archives and collections. Designers like Roberto Coin, known for his use of bold materials including gold and diamonds, are red carpet favorites. “I love working with celebrities,” says Coin, “as they usually know what they want. When I am asked to create from a drawing, I translate the look into

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TIME TO SHINE Left: Roberto Coin Unique diamond collar necklace. Right: Roberto Coin shares a laugh with The Danish Girl’s Alicia Vikander.


my language—the language of gold.” The most frequent request is to give the celebrity something that makes them feel unique. “I always add my personal interpretation. The best moments are those in which a woman is surprised and pleased at a result that was not expected.” The most sought-after stylists, whose talents are displayed in fashion editorials and red carpet work, develop a wealth of resources to pull from and acquire the most influential clientele. The celebritystylist relationship has proven to be a game changer. No one knows this better than Ginnina D’Orazio, president and founder of the Beverly Hills based D’Orazio & Associates. A 4,000-square-foot showroom with maximum security that represents over 20 jewelry houses, D’Orazio insists it is the first and the best of its kind. “We do it right and we don’t cut corners,” she explains. The showroom was established when D’Orazio, a certified gemologist, saw a need for a red carpet and fine jewelry-focused showroom that would go “above and beyond PR.” When asked whether some celebrities are paid to wear certain designers and brands, D’Orazio replies, “None of [our] brands pay. We don’t even gift.” Relationships and the best selection are what drives D’Orazio’s business. She counts A-listers like Jennifer Lawrence, Rihanna, Taylor Swift, Amal Clooney and Lady Gaga among her clients. And Sofia Vergara popped in—no stylist needed—to pull jewelry the week before her wedding to Joe Manganiello. “Celebrities’ styles are followed by many women,” adds Roberto Coin. “When a celebrity wears a piece, the same piece is often immediately requested [by customers].” Coin has taken his awards show involvement one step further, as a sponsor of The Hollywood Reporter’s Nominees Night party in Beverly Hills, one of the most anticipated evenings of the season. It’s an opportunity for Coin to mingle with Oscar hopefuls and show off his designs in lavish displays. This year’s event attracted Alicia Vikander, Sylvester Stallone and Jennifer Jason Leigh, who were among the guests treated to a performance by Grammy- and Oscarwinner Sam Smith. So far the extra exposure has paid off: Meghan Trainor, Elisabeth Rohm and Laverne Cox have all been spotted in Roberto Coin at recent high-profile events. Forevermark is another red carpet favorite. “From the start, we have been seeking celebrity relationships and red carpet placements,” a

company spokesperson reveals. Its pursuit was met with immediate success. “Forevermark launched internationally in 2008, with Nicole Kidman wearing Forevermark at that year’s Academy Awards.” Other highlights include Michelle Obama in Forevermark by Kimberly McDonald diamond bangles at the 2013 Inaugural Ball, and Kate Hudson at last year’s Golden Globe awards in Forevermark earrings designed in collaboration with Slane. The earrings featured Forevermark “exceptional” diamonds totaling over 22 carats. Forevermark also notes that its ear cuffs—a new style that has exploded over the past year—have been embraced by Chloe Grace Moretz and Olivia Wilde. While the brand enjoys creating jewelry specifically to be worn on the red carpet, celebrity dressing is not without its challenges. One of the biggest: “the last minute dress change!” says the spokesperson. “Luckily, Forevermark diamonds are featured in a wide range of jewelry styles, so we can

Go-to choices among celebrities and stylists include large diamond studs, cocktail rings and diamond line bracelets; stacking them with diamond bangles is a recent trend.

’’

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BRING ON THE BLING Chloe Grace Moretz and Kate Hudson in Forevermark. Melissa Etheridge in Roberto Coin.

accommodate a request pretty seamlessly.” The payoff for this flexibility is seeing Forevermark diamonds sparkling on all the biggest awards show red carpets. One of Coin’s most memorable payoff moments came in 2007, when he worked with Melissa Etheridge as she was coming through her battle with cancer. Nominated for a Best Song Oscar, “she was looking for something very minimalist,” says Coin. “We gave her one of our Haute Couture rings that was as unique and as spectacular as Melissa. She won her only Oscar that year, and we are part of her incredible moment.” It’s this type of moment fans are sure to remember when shopping for their next statement splurge.


collections

NEW

CLASSICS CHÂTELAINE, an expanded collection from David Yurman, features stunning colored gemstones, from the cool hues of amethyst and blue topaz to the fiery warmth of garnet and champagne citrine.

F

ounded in New York City in 1980 by David Yurman, a sculptor, and his wife Sybil, a painter, the David Yurman brand is inspired by a passion for artistry and innovation in the classic tradition with contemporary movement. David and Sybil’s talents set the framework for a mastery over the discipline of fine jewelry and the creation of designs that incorporate a wide range of cultural influences. Artistic inspiration is at the core of the company’s foundation, evident in the newly updated Châtelaine collection. Simply put, the Châtelaine collection exalts the stone. Each piece, from cocktail rings to pendants, bangles and more, presents signature gems in delicate settings that allow maximum light to enter. Diamond-covered prongs embrace gemstones with the style of traditional fine jewelry settings. Line bracelets and earrings are classic styles updated with color, and drop earrings play with shape and scale, mixing gemstones of various colors and cuts. Châtelaine was introduced to David Yurman’s worldwide fans in 2007, with an emphasis on checkerboard cuts. New for 2016 are black onyx in sterling silver settings, and champagne citrine and tanzanite set in 18K gold. Despite the boldness of Châtelaine and other collections within the world of David Yurman, the company’s success began with a small, intimate gesture. David crafted several pieces of jewelry for his then girlfriend, Sybil. At an art opening in New York, the gallery owner fell in love with a piece Sybil was wearing and asked if it was for sale. David answered “no,” but at the same moment Sybil answered “yes.” Sybil took the necklace off and left it at the gallery, and within a few hours, four necklaces were sold. This necklace, called Dante, marked the beginning of their artistic exploration within the art of jewelry, and a company was born. The mark of intricate and sculptural artistry is integrated into Yurman’s collections using Renaissance-inspired, richly colored stones, cable details in the finest 18K gold and sterling silver, brilliant diamonds, and lustrous pearls.

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FOR DAD Timeless gifts to celebrate the fathers in our lives. 2

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spotlight

WEALTH OF KNOWLEDGE A

n independent non-profit organization, Gemological Institute of America (GIA) is recognized as the world’s foremost authority on gemology. And for good reason: GIA developed the famous 4Cs—Color, Clarity, Cut and Carat Weight—in the early 1950s, and in 1953 created the International Diamond Grading System™ which, today, is recognized by virtually every professional jeweler in the world. In 1931, seeing the need for a comprehensive approach to understanding and evaluating gemstones, former retail jeweler Robert M. Shipley and his wife, Beatrice, established GIA not only as a place for gemological study and research, but as an educational resource to organize and share knowledge with the public. To that end, technicians at GIA’s library have recently undertaken a massive digitization project, with the goal of making 101 of the rarest and most historically significant books on gems and jewelry available as free downloads to

the public (with an additional 100 titles to be digitized each year). The works include major studies related to minerals, gems and jewelry that date back to 1496. Located at GIA’s Carlsbad, California headquarters alongside the GIA Museum, the library is the world’s premiere repository of information on gems and jewelry. Over the course of its 85-plus years, GIA has educated more than 365,000 professionals worldwide. The Graduate Gemologist diploma program, which focuses on gem grading and identification, is the industry’s highest professional credential. GIA also offers training geared to every sector of the industry with its Graduate Jeweler, Jewelry Design & Technology, and Accredited Jewelry Professional diploma programs. Coupling advanced research with the detailed examination of tens of thousands of diamonds and colored stones each month, GIA researchers have made numerous breakthrough contributions to our understanding of gems.

GIA has graded some

of the world’s most famous

diamonds, including the Hope Diamond, the Taylor-Burton, the Dresden Green and the Moussaieff Red.

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DRESDEN GREEN PHOTO BY SHANE F. MCCLURE/GIA. HOPE DIAMOND NECKLACE PHOTO COURTESY CHIP CLARK, SMITHSONIAN INSTITUTION. TECHNICIAN PHOTO COURTESY GIA

GIA continues to make unparalleled contributions to the world of gems and jewelry.


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food &wine

Q&A WITH JOSH MILES

The southern gentleman who continues to fire up the local food scene.

The Revelry

BY ADENA MILLER

S

outhern hospitality turned up the heat within our local food scene back in 2013, when restaurateur Josh Miles, along with his wife Jenna, whet our appetites and our whistles with the low country fare and craft cocktails served at The Revelry. A passion for various styles of cuisine combined with the needs of the community led the couple to launch Buffalo Proper and Branca shortly after, and they’ve been cooking up plans for additional eateries in Rochester and Canandaigua that will open this year. Did we mention Miles also serves as the operator for food and beverage at The Strathallen’s Char Steak & Lounge and Hattie’s? Miles came to Rochester by way of Charleston, SC in 2009 to serve as general manager for Next Door by Wegmans. He met Jenna his very first day on the job, and today, the couple not only assume their roles as partners in life and work, but also as new parents to daughter Georgia (her name is inspired by Miles’ southern roots and Jenna’s love for Georgia O’Keefe). We caught up with Miles at Glen Edith Coffee Roasters (formerly known as Pour Coffee Parlor) to ask him about what’s new, his passion for the industry and why this southern gentleman is happy to call Rochester his home.

What’s hot right now at your restaurants? Brunch is really big downtown at the Revelry, and we’ve seen that as a big transition for us. We’ve doubled and tripled what we would do a year or two ago on brunch. It’s served at Buffalo Proper and we’ve recently opened brunch at Char and Branca. We are also seeing a resurgence back to simplistic, delicious food, instead of overthought or overanalyzed technique. I think ultimately that’s what people are looking for.

Would you say there’s a common thread throughout all of your restaurants? The most common fiber that’s woven together is hospitality. We focus on the human interaction, the people that we hire and their ability to take care of our guests in a true way. The genuine desire to care for other individuals—that’s my definition of hospitality.

How do you keep up with trends in the food industry? We read a lot of publications, but we want to be as far from a trend as we can be. I believe simplistic and delicious food is here to stay, and that will be something people always desire. We follow what’s going on, but don’t make changes based on things we read about. We stay current and try to start new things ourselves.

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What attracted you to the food industry?

HUNGRY FOR MORE? HERE’S A MENU OF JOSH MILES’ UPCOMING PROJECTS, WHERE YOU CAN SOON TAKE IN NEW STYLES OF CUISINE, DRINKS AND, OF COURSE, THAT OLD-FASHIONED HOSPITALITY.

I’ve been in it since I was a child. My father was a paper salesman to the local restaurants in my hometown, and when I was off school during the summer he would take me with him. He worked very closely with a lot of the restaurant operators, and I fell in love with the social, family and communal aspect of it: people getting together over one common thing. So, the moment that South Carolina would allow me to work, I went to work in a restaurant.

COMMISSARY AND BIERGARTEN To control consistency across all the restaurants, a new commissary will create the fresh ingredients going into all the food: pastas, breads and cheeses made from scratch, dry-aged meats, ground burgers and more. “In the same building, we will have a biergarten that will focus on local and German beers and authentic Bavarian cuisine, such as pretzels the size of your head, mustards, sausages and schnitzels,” says Miles. Scheduled to open at Railroad Street near the Rochester Public Market in May or June.

What excites you most about being a restaurateur? I feel like I’m doing exactly what I was meant to do. The relationships, the community of it, all the people we work with... and I love entertaining.

You’ve attracted a loyal following in such a short time. What is your secret to success? Location and the need of the community are huge, but above all else, it’s finding the people and giving them the love and the interaction they need. We also spend a lot of time in our restaurants, which I think is very important. Every night (Thursday to Saturday), I’m at all of our restaurants in Rochester at one point. We are very human-driven, and I think that says a lot about loyalty. People love to know people at restaurants—they love to have a server or a bartender that they go to— and we try to create that. Listening to our guests about what they love to eat and drink, and ultimately going back to just taking care of them in a genuine nature.

What kind of impact would you say you’ve made on the local food and craft cocktail scene? I have to give homage to Good Luck. They were the first restaurant, I believe, in Rochester to make a difference and step outside of the box and do things people weren’t really doing. When we came along, I had been working on the Revelry restaurant project for years, and it just happened to be the right time in Rochester. Our bar program, I think, initially, was one of the biggest changing factors at the Revelry, coupled with local ingredients and southern-style cuisine that didn’t exist, and just having a good time. There’s a certain amount of bravado that comes about in restaurants when they are successful. We just want to do things really, really, really great and for people to feel that. Our loyalty from our client base and our staff has proved we have a good recipe and we put a lot of focus on that.

Branca

A CASUAL BRANCA AT TOWER 280 AT MIDTOWN The restaurant will feature a full Italian coffee bar, meeting space and bar that will serve breakfast, lunch and dinner. Scheduled to open at 280 East Broad Street in July.

BITTER HONEY An authentic, fresh approach to Mexican cuisine. “My wife and I are uberpassionate about Mexican food,” Miles explains, “and we’ll be able to do different things that aren’t being done here, like making our own tortillas in house and tacos al pastor.” Scheduled to open at 186 Atlantic Avenue (behind Three Heads Brewing) in August.

What do you do in your down time? I try to spend as much time as I can with my daughter. I love to exercise (running and snow skiing). We love to travel and to eat and drink. When we aren’t at one of our restaurants, we are home eating or drinking. Jenna is a phenomenal cook and I pick the good wine. Or, we are at one of our favorite restaurants… we eat a lot at Rocco.

SOUTHERN-INFLUENCED BARBEQUE

What is your favorite thing about living in Rochester?

Expect a Carolina/Georgia style of vinegar-based BBQ, focused on pulled pork. Miles tells us that his chef will travel to St. Simons Island in Georgia to participate in a hands-on internship (the industry refers to this as “staging”) with the renowned Southern Soul Barbeque joint (accolades on the Food Network and in Southern Living magazine), in order to learn and perfect specific techniques that can be applied to his establishment. Scheduled to open at Pinnacle North in Canandaigua in winter 2016.

The family that we’ve created. Not just personally, but our web of all our employees, physical family and friends. I’m 35 years old and never once in my life have I felt like I’ve had such great people to surround me; I get very excited about that. I’ve made life-long friends and that’s the most attractive thing about being here. Adena Miller is a Rochester freelance writer and public relations specialist.

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food &wine

A local food and drink blog helping you embrace new experiences and fall in love with Rochester, NY.

5 Local Classes

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Joe Bean Coffee Roasters

Flower City Drinksmiths

Rochester Brainery

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First Light Farm & Creamery

Rochester is lucky to have a collection of exceptional bartenders who are equal parts passionate about their craft and the experience they bring to you. The Flower City Drinksmiths, founded by three local bar experts—Cameron Phelps, Alex Malec and Frank Cooper Moorehouse—believe everyone deserves to drink the best-quality cocktails with the freshest ingredients whenever they desire. That common belief has transpired into an environment where you can learn the art of crafting cocktails in an entertaining and educational way. Within the two-hour class you will learn the history of bartending, how to handle bartending tools like a pro, and experience a step-bystep live demonstration of how to make several tasty cocktails. Don’t worry, you and your buddies will not only be watching, but actively recreating all the cocktails and leaving the class as an honorary “drinksmith.� Class Info: New classes are offered every month and cost $40 per class. Available for private events, from corporate team building to parties. Visit the website for the current schedule and more details!

The Rochester Brainery is owned by local visionary Danielle Raymo, who wanted to create a place to take or teach classes based on the belief that learning should be fun, affordable and accessible. The Brainery hosts classes across myriad subjects, but the ones that caught my eye were those focused on vegan or allergy-free cooking and baking. These classes are taught by local Rochester business owners to offer a personal and worthwhile experience. The breadth of classes includes fermenting and bottling your own kombucha, taught by Red Fern’s Matt Keefe, Vegan Cheesemaking with Andrea Parros, owner of the Red Fern, Cake Decorating with Scratch Bake Shop’s owners, and Non-Dairy Ice Cream Making with the ladies from Eat Me Ice Cream. All of these classes provide you the opportunity to bond with others in the community and a new way to hone your chef skills! Class Info: Classes range from $15 to $30. Visit the website for the most recent schedule and to sign up. Each month, you can visit the monthly Brainery Bazaar (craft fair) or rent the space out for events and meetings.

The craft coffee revolution has taken Rochester by storm, and Joe Bean is helping to lead the charge. Joe Bean shares its love affair with coffee by roasting its beans on site and creating a memorable experience to enjoy handpoured coffee and espresso. If you’re like me, you love the art of drinking coffee, but the art of making coffee is a bit more complicated. Trying to master the brewing method, the ‘latte art’, and the delicious taste is no easy task. That’s where the Joe Bean Coffee Lab comes in handy. Each month, you can learn from its certified instructors about a wide range of introductory topics, from the history of coffee to coffee growing, roasting and tasting, artisan brewing techniques like the pour over, and espresso skills. I expect to see your Joe Bean know-how at work the next time we meet! Class Info: Classes run on Tuesdays from 7:00 to 8:30 p.m. and cost $25 per class. The classes span across coffee, beer and wine topics! Look for the spring class series in April and May. joebeanroasters.com 1344 University Ave., Rochester 585.319.5279

flowercitydrinksmiths.com The Daily Refresher/ Ox & Stone, Rochester 585.857.7885

rochesterbrainery.com 274 Goodman St. N., Village Gate, Rochester 585.730.7034

Lost Borough Brewing Co. is a local craft brewery that was conceived by two lifelong friends and co-owners, Dave Finger and Dan Western. They were in search of the perfect beer, and what started as a home brew evolved into a new journey. Carl Langsenkamp later joined the team as co-owner, and this trio looked to push the norms with crafting over 40 different beers in this past year alone. Their brew school brings you a hands-on experience, where you will learn all the ins and outs of making your own home brew. But don’t fret: you will be rewarded with a full suite of tastings, and when your brew is ready in a few weeks, you’ll get to taste your labor of love! For more advanced brew geeks, there is another class offered to dive deeper into the brewing process. Brew on! Class Info: Upcoming classes: Beginner Extract Class, Saturday April 30 ($45). Advanced All Grain Class, May 21 ($65). For future classes, unique pairings and other events, visit the website to see more! lostboroughbrewing.com 543 Atlantic Ave., Rochester 585.471.8122

For an extended feature on food and drink-themed classes in Rochester, visit SirRochaSays.com.

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If you’ve ever stopped by the Brighton Farmer’s Market, than you may recognize our friends from First Light Farm & Creamery who sell organic cheese, milk and yogurt. The Sandvoss brothers, Trystan and Max, can typically be found milking and tending their goats at their farm in East Bethany (between Rochester and Buffalo). They offer a Home Cheesemaking workshop that will provide you with a keen understanding from pasture to plate. For a full day, you will spend time on the farm learning how to create artisanal cheeses like cheddar, mozzarella and ricotta firsthand. You’ll be sent home with a book of recipes and supplies to conquer the cheesemaking world. The best part is meeting the adorable goats in person! Visit Wegmans to pick up their artisanal cheeses or sign up for their dairy share to support the best of our local products. Class Info: Visit the First Light Farm website for pricing and future workshop dates! first-light-farm.com 10198 East Rd., East Bethany 317.774.4399

JOE BEAN COFFEE PHOTO: RACHEL LIZ PHOTOGRAPHY • FLOWER CITY DRINKSMITHS PHOTO: CHRISTOPHER NOEL • ROC BRAINERY PHOTO: LINDSAY STEPHANY PHOTOGRAPHY

Ever wanted to learn how to make a pour-over coffee, construct the perfect cocktail at home, decorate a vegan cake like a boss, brew your own style of beer, or make artisanal cheeses? You’re not alone. These local classes are a surefire way help you unlock your hidden talents. BY SIR ROCHA SAYS BLOGGER LINH PHILLIPS, SIRROCHASAYS.COM


Scott Miller Hamilton Stern Construction

28 Atlantic Avenue „ 585.242.9535 in the Neighborhood of the Arts


food &wine

festivals FOR FOODIES Events for those looking to EAT, DRINK AND

GET TIPSY. BY LESLEY RUBENSTEIN

Pack your bags for a long weekend full of fun and food. These festivals offer superb eats, smooth drinks and spectacular festivities to satisfy even the most discerning of foodies.

this festival is as much about the food and culture as it is the music. You can choose from more than 70 different food vendors offering crawfish bread, creole-stuffed crab, andouille gumbo, shrimp and duck pasta, and amazing drinks.

4/14-5/06 KENTUCKY DERBY FESTIVAL LOUISVILLE, KENTUCKY

This precursor to America’s most prominent horse race features many specialty food tastings which highlight mint juleps and derby pie, along with hot air balloon events, marathons, children’s rides and more fun-filled activities.

5/01-23 MEMPHIS IN MAY INTERNATIONAL FESTIVAL MEMPHIS, TENNESSEE

Patrons enjoy a wide variety of Memphis music and food while experiencing and learning about a different country each year. This year’s festival will focus on Canada: its culture and ties to the city of Memphis.

5/26-29 NEW ORLEANS WINE & FOOD EXPERIENCE NEW ORLEANS, LOUISIANA

Thousands of gourmands and wine connoisseurs convene in the city to take part in this four-day celebration, which is packed with seminars, interactive events with chefs, special wine pairing events, a pastry competition and the Royal Street Stroll. Funds are donated to local non-profits.

4/28-5/01 VEGAS UNCORK’D LAS VEGAS, NEVADA

4/22-24 & 4/28-5/01 NEW ORLEANS JAZZ & HERITAGE FESTIVAL NEW ORLEANS, LOUISIANA

While it’s referred to as Jazz Fest by the locals,

This ultra-popular event attracts a who’s who of world-renowned chefs, sommeliers, mixologists and dedicated foodies who want to enjoy tastings from more than 100 wineries and 60 restaurants, intimate brunches and dinners, wine seminars and even a blackjack tournament.

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6/02-6/05 ATLANTA FOOD & WINE FESTIVAL ATLANTA, GEORGIA

This unique celebration offers foodies the opportunity to attend 100 cooking experiences, encounter a culinary story told through food under the Tasting Tent, and attend special dinners in private homes.


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8/03-07 MAINE LOBSTER FESTIVAL ROCKLAND, MAINE

Over 20,000 pounds of lobster is eaten at this festival, in dishes from lobster rolls to lobster Caesar salad. Maine’s clams, shrimp, salmon, mussels and other treasures of the sea are also highlighted.

6/17-19 ASPEN FOOD & WINE CLASSIC ASPEN, COLORADO

Attendees can mingle with winemakers and top chefs for food and wine tastings, go to cooking demonstrations and take part in food and wine seminars, all in a breathtakingly beautiful location.

7/06-10 TASTE OF CHICAGO CHICAGO, ILLINOIS

Patrons have the chance to eat three- or fourcourse meals prepared by a different chef each night through the Chef du Jour program and can also sample food from local restaurants, food trucks and pop-ups while listening to free concerts.

8/25-28 EAT DRINK SF

9/02-05 TASTE OF COLORADO DENVER, COLORADO

This yearly event showcases favorite dishes from local restaurants and food trucks, ranging from venison burgers to tamales and jambalaya, along with rides the children will adore and music for everyone.

Hosted by the Center for Southern Folklore, the festival is a two-day fusion of musicians, storytellers, dancers and chefs all sharing their talents in a celebration of all things Memphis.

New Orleans, home of the Sazerac, America’s first cocktail, is the perfect city for drinkers to meet with renowned mixologists, distillers and marketers, hear historical tales, and sample unique drinks and the city’s peerless food.

This festival, held in the Bourbon Capital of the World, draws a large crowd of sophisticated beverage consumers. Events include bourbon tastings, barrel-making exhibitions, a tour of historic Bardstown and much more.

Food and drink enthusiasts may partake in a blind tasting of wine with San Francisco’s premier sommeliers, attend seminars about spirits, wine and beer, and sample delicious fare from some of the country’s most notable chefs and restaurants.

MEMPHIS, TENNESSEE

NEW ORLEANS, LOUISIANA

BARDSTOWN, KENTUCKY

SAN FRANCISCO, CALIFORNIA

9/03-04 MEMPHIS MUSIC & HERITAGE FESTIVAL

7/19-24 TALES OF THE COCKTAIL

9/13-18 KENTUCKY BOURBON FESTIVAL

9/10-11 GHIRARDELLI CHOCOLATE FESTIVAL SAN FRANCISCO, CALIFORNIA

Events at this sweet treat include tastings at the Chocolate and Wine Pavilion, demonstrations by dessert specialists, and talks about the process of making chocolate. All proceeds go to Project Open Hand, a non-profit that serves nutritious meals to the elderly.

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10/14-30 HAWAI’I FOOD & WINE FESTIVAL OAHU, MAUI AND HAWAI’I ISLAND

The festival was started by James Beard Awardwinning chefs Alan Wong and Roy Yamaguchi, who are both known for cooking with fresh, local ingredients in novel ways, so it makes sense that chefs at this festival create mouthwatering dishes using local seafood, produce and meat.

11/02-11/04 DENVER INTERNATIONAL WINE FESTIVAL BROOMFIELD, COLORADO

Spend a memorable few days in the Rocky Mountains to celebrate wine. Patrons enjoy exquisite dinners with wine pairings for each course, attend seminars and guided wine tastings, and hear live music.


if you can imagine it we can frame it Since 1966, Rochester Picture Framing has been surrounding artwork ܈̅“>}˜ˆwVi˜ÌVÕÃ̜“vÀ>“ˆ˜}°čÀ̈ÃÌÃ]«ÀœviÃȜ˜>Ã>˜`v>“ˆˆiÃ`i«i˜`œ˜œÕÀ VÀ>vÌÓ>˜Ã…ˆ«]iÝ«iÀ̈Ãi>˜`VÀi>̈ÛiۈȜ˜̜“>Ži̅iˆÀ>ÀÌܜÀŽVœ“i>ˆÛi° Ṏ̽à œÕÀ«iÀܘ>]…>˜`ǜ˜>««Àœ>V…̜«iÀviV̈œ˜̅>ÌŽii«Ã̅i“Vœ“ˆ˜}L>VŽvœÀ“œÀi° 6ˆÃˆÌœÕÀŜÜÀœœ“>˜`}>iÀÞ̜`>Þ>˜`iÌޜÕÀ>À̈Ã̈Vˆ“>}ˆ˜>̈œ˜À՘܈`° Discover Rochester Picture Framing—masters in artful framing.

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food &wine Jordan Winery library tasting

SONOMA on my mind

SONOMA out-cools Napa. BY ROBERT HAYNES-PETERSON

F

ifteen or 20 years ago, Northern California’s Sonoma County was considered the laid-back, “lesser” cousin to Napa Valley’s touristfriendly melange of pricey cult wines and large producers. These days the tides have turned a bit: Napa continues to do its highbrow, high-volume thing to ever-increasing traffic snarls. Sonoma’s evolution, meanwhile, has been toward the trendy, experimental and high-concept. In short, Sonoma has become Napa’s cooler sibling. To start with, naturally, there’s the wine. Thanks to a wide variety of microclimates, less-expensive land than Napa, and generally cooler weather, the small town-focused county has found itself in the fortunate position of being able to explore grapes beyond cabernet sauvignon and chardonnay (both important to the region). Notable pinot noir, old-vine zinfandel and intriguing petit verdot all come out of the region. And there are expanding blocks of sangiovese, grenache, cabernet franc, petite sirah, pinot grigio, merlot and more. There are about 450 wineries in Sonoma County. Some are small and idiosyncratic: DaVero is a funky biodynamic winery and working farm, specializing in unusual Italian varieties. Others are more ornate: Jordan Winery offers an open-air sunset dinner among its tour options. Located on the highest occupied point on the 1,200-acre estate, “the table is the only place in Sonoma where you can view three appellations from one spot,” according to CEO John Jordan, son of the winery’s founders. “During the Perseid meteor showers, we offer a four-course Starlight Dinner. It’s incredible.” And of course Francis Ford Coppola Winery will give you all the posh, Napa Valley-style character you might desire in its mansion/tasting room, on-site swimming pool for guests and elevated dining experiences. Many of the county’s winemakers have stepped up their

accommodations game in the past few years. The newly launched guest house at Rodney Strong Vineyards played host in its first year to nine destination weddings, and made Buzzfeed’s list of Top 20 Wedding Locations. Only members of Jordan Winery’s rewards program can score a stay at the castle-like château, with views of the winery’s oak fermentation tanks from one bedroom’s balcony. (It might be worth it to snatch up a few dozen cases just to score that privilege.) For an even more immersive experience, the recently updated and stylish guesthouses at the revitalized Stryker Sonoma Estate outside of Geyserville and St. Anne’s Crossing in Kenwood each place you smack dab in the middle of acres and acres of vines. Each has multiple bedrooms, providing a home base for groups of friends or wedding parties. VRBO.com provides access to a number of otherwise unknown stylish stays throughout wine country. (Some 40% of new luxury homes in Sonoma County are available as vacation rentals.) Wander into the villages and hamlets, and you’ll find the culinary scene offers much more than grapes. Sonoma produces a wider variety than Napa of local meats, produce and finished products (jams, olive oils, etc.), available at area restaurants and markets. Some of these venues compete dish-for-dish with Napa’s French Laundry or anything in Manhattan. Valette, located in Healdsburg, is only a year old, and already a contender for a Michelin star. Do not let yourself out of the meticulously crafted New American spot without trying the Day Boat Scallops en Croute, a rich, visually striking puff pastry housing said scallops in a Champagne and fennel sauce, and dolloped with caviar. Nearby, Chalkboard prepares well-made dishes and top-notch craft cocktails in a friendly, well-lit space. Shed, a trendy bi-level “farmers’ market” featuring local produce, beers and wines will make sure you’re all stocked up for your return to that charming winery guest house.

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Valette dish

Osmosis Spa zen garden Valette Sonoma

Sonoma Madrona Manor

Sonoma Kenwood Inn

If you’d rather retreat to more traditional surroundings, consider Madrona Manor, the former home of 19th-century banker/magnate John Alexander Paxton. The 18-room Victorian stunner features traditionally appointed spaces (including five suites), no TVs, eight acres of woodlands and gardens, and a heated swimming pool. The secluded, Mediterraneanstyle Kenwood Inn and Spa transports you to another world with modern, understated furnishings, a dining patio enveloped by trees, and every detail carefully attended. Those who have had their fill of wine tastings can book an appointment at the unique Osmosis Spa in the tiny town of Occidental. A Japanesestyle spa surrounded by zen gardens, it’s an oasis away from absolutely everything. The unusual cedar bath (think mud bath, but with aromatic wood pulp) provides a specialized heat therapy and detoxifies the body. Adventure seekers ought to consider Sonoma Canopy Tours. Rope bridges and seven zip-lines take you on an eco-tour through California’s majestic coastal redwood forest. Need more nature? Just off the coast you’ll find whale, seal and shark watching opportunities from a 33-foot sailboat offered by Bodega Bay Sailing. Or stay on land and shoot a quick nine (or more) while taking in the oceanside views at The Links at Bodega Harbor, or wander among 150-foot tall redwoods at the unique, highly rated Northwood Golf Club. When it’s time for a drink, but wine isn’t cutting it, Sonoma County is now home to several breweries and two new craft distilleries. Sonoma

County Distilling is producing irreverent, yet carefully made American whiskeys out of an industrial business complex in Rohnert Park, using locally sourced ingredients. Spirit Works, meanwhile, is nestled in the trendy Sebastopol-based Barlow complex of restaurants, shops and artisanal producers. With a grain-to-glass philosophy, the husband-and-wife distilling team incorporates both the high-tech (rapid distillation techniques) and unusual (some barrels sport iPods and headphones, the

Sonoma’s evolution, meanwhile, has been towards the TRENDY, experimental and high-concept. In short, Sonoma has become Napa’s cooler sibling. whiskey “listening” to anything from classical music to Led Zeppelin as it ages). As of 2016, you can buy the spirits you taste at California distilleries, rather than later hunting down a liquor store. Being such a forward-thinking region, alternative energy and sustainability are issues on the tip of everyone’s tongues. The Links at Bodega Harbor received the “Green to a Tee” certification in 2010 indicating responsible, earth-friendly maintenance. Sonoma County Distillery’s operations are 100% wind powered. And Jordan Winery generates around 75% of its power needs through on-estate solar panels. ”The last couple of years we’ve been at around 90 to 95% solar because of the lack of rain,” says tour guide Claire Smith. “We hope to produce less of our own energy next year,” she jokes.

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food &wine

BIG

NEW ORLEANS chefs put heart and soul into their cooking. BY LESLEY RUBENSTEIN

EASY EATING

L

ike a painter who brushes her soul onto a canvas or a dancer who reveals his inside self on stage, these four Louisiana-based chefs create art each night using fresh ingredients, passion and skill. Numerous accolades and awards have been heaped on these chefs, but they are cooking not for fame, but to share their love of food, their first memories of cooking and their commitment to the community. Their influences as leaders, culinary and otherwise, reach way beyond The Pelican State.

STEPHEN STRYJEWSKI Cochon, Cochon Butcher, Pêche Seafood Grill, Calcasieu Chef Stephen Stryjewski’s first job as a young boy was picking up golf balls out in the heat at a golf course; another job was cleaning out horse stalls. So by the time this future James Beard winner started working as a busboy at 14, he was thrilled. “The kitchen had a conveyor belt, so my job was to put dishes on and off the belt. I thought it was the best job ever—it was inside,” says Stryjewski. His early days were also spent smelling the aroma of Polish food wafting from his grandmother’s kitchen and cooking with his mother. He attended the Culinary Institute of America in Hyde Park, New York, then traveled through Europe absorbing the continent’s many techniques and tastes, and eventually worked at Tra Vigne in Napa Valley and at Commander’s Palace in New Orleans. “Working at Tra Vigne was the first time I saw that it was possible to produce high volume at a high standard. I saw the same thing again at Commander’s,” he reveals. He then began working as a line cook at Herbsaint, quickly moved up to sous chef, and eventually became a partner with that eatery’s owner, James Beard winner Donald Link—a pairing that has proven beneficial to New Orleans. First up, Stryjewski and Link opened Cochon, a couple of blocks away from both the Convention Center and the World War II Museum, and locals and tourists quickly responded. He describes the food at Cochon as French-influenced cooking techniques with Southern ingredients and Southern style. When the late respected food critic R. W. Apple Jr. from The New York Times wrote an article about Cochon, the restaurant really took off. “The next day people were flying in from around the country to eat here. It was crazy,” he recalls. Since then, he and Link have expanded their empire on Tchoupitoulas Street with Cochon Butcher, a small artisanal meat and sandwich shop, Calcasieu, a private dining and special event room, and the expansion of Cochon. Stryjewski credits attention to detail, consistently maintaining and delivering a delicious product, and a focus on hospitality as the main reasons for all of the

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restaurants’ success. For example, he has a person on his staff with the title of forager, whose job it is to search for fresh, local products and to serve as a liaison with the local farmers, down to the details of what seeds some farmers will use to ensure the best tasting products for the menu. In addition, Stryjewski and Link are known for the many philanthropic events they participate in, even starting their own non-profit, the Link Stryjewski Foundation, to address the needs of local children. They are true local heroes.

create an environment where someone like myself could feel comfortable cooking with my heart,” he explains. That relationship allowed Shaya to travel Europe and come back ready to open Domenica in the Roosevelt Hotel with Besh. Shaya explains that there were many top-notch Italian restaurants in the city, but they were all very Sicilian. So they went another route. “There wasn’t a farm-to-table, ultra-regional Italian concept in town,” he says. “Domenica was the first restaurant here to open with a wood-burning pizza oven, have house-made salumi and an expansive pasta program,” he says. Patrons immediately packed the restaurant and Shaya became a multi-year James Beard Best Chef semifinalist before being named Best Chef of New Orleans in 2012. Meanwhile, in 2011, Shaya traveled to Israel to cook for the troops on the Syrian border, as well as cook for other events organized by the Jewish Federation of New Orleans. While there, Shaya decided he was going to open a restaurant focused on Israeli food; but the Israeli influence began to be felt at Domenica first. “Take the roasted cauliflower, a favorite on the Domenica menu,” he says. “I got that idea from Israel. Eventually the menu started to get so Israeli that I had to open Shaya or Domenica wasn’t going to be an Italian restaurant anymore.” Shaya finally opened his namesake eatery in 2015, the same year he was recognized as the James Beard Foundation Best Chef South. The eatery’s menu represents a blend of cultures now found in Israeli cuisine, along with a variety of fresh and local products. “Luckily, people went for it and didn’t mind eating hummus with a nice glass of wine,” says Shaya. In fact, the restaurant is consistently full, and was named Best New Restaurant by Esquire magazine. Part of his success has been allowing his staff to contribute ideas, so they feel as passionate about the story he is trying to tell at the restaurant as he does. This passion also leads Shaya to cook for philanthropic events and help others, such as assisting a friend to design a kitchen for Hotel Hope (which services local families) or even making meals for friends who are sick. “I love to cook, and if I can help someone in the process, I do not need any thanks,” he says.

ISAAC TOUPS Toups Meatery

ALON SHAYA Domenica, Pizza Domenica, Shaya Patrons may not realize it when they walk into one of Alon Shaya’s three celebrated New Orleans restaurants, but through the food and atmosphere of each they are getting a peek into his history. “I have to tap into my experiences,” he says. “It’s a very personal aspect of how I cook.” Shaya moved to Philadelphia with his family from Israel at the age of four, but his grandmother visited them from Israel four times a year, six weeks at a time, and they cooked together every time she came into town. Cooking was what he felt most comfortable doing, so at 13, he got a job at a restaurant down the street from his home by telling them he was 16. He stocked shelves, scrubbed dishes, swept floors and worked his way up the ladder. Eventually, he attended the Culinary Institute of America, and worked at restaurants in Las Vegas and St. Louis. So how did Shaya end up in New Orleans? He was courted by James Beard winner Chef John Besh, one of the city’s best known restaurateurs, whom Shaya describes as a talented chef and incredible leader. “What he was able to do was

Whatever Chef Isacc Toups touches, it turns Cajun. He can’t help it, having grown up in Rayne, Louisiana, deep in Cajun country, where his mother, father, aunts, uncles, siblings and grandparents—whose pictures adorn the wall of Toups Meatery on the corner of South Carollton and Dumaine—all cooked. His father taught him how to roast 100-pound pigs, boil crawfish and cook steak on the grill, while his mother taught him about soups, gumbos and casseroles. Not only did they cook together, but they ate with the whole family in a large group. It was years before he realized that not all children had the same privilege of growing up with so many cooking influences around them. And while Toups cooked his entire life, it wasn’t until he was close to 20 that he realized he could cook professionally. “I thought ‘Can I do this for a living?’ I like cooking and I am good at it,” he recalls. “So right then I knew I had to move to New Orleans. [My wife] Amanda and I packed up at 21 with a little bit of money, big dreams and a whole lot of hope.” Their move proved successful. Toups worked for superstar Emeril Lagasse for 10 years before the couple opened Toups Meatery in 2012. Since then, Toups has racked up a lot of recognition for his cooking, including several times as a James Beard Foundation Best Chef semifinalist. Toups was also invited to cook at the prestigious Chefs Club in New York last December, and has appeared on the popular TV show Top Chef. He describes his cooking as Contemporary Cajun. “When people come to New Orleans they are getting very good food, but they are not getting straight

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Cajun,” he says. “New Orleans food is a mélange of flavors: Creole, African, French... but here they are getting straight Cajun,” he explains. Indeed, the menu mixes Cajun classics such as cracklins, boudin and dirty rice with quail, duck, goat, venison, chicken thighs and lamb neck cooked with sophisticated Cajun-inspired flavors. “Everything on the menu is something I like to cook,” he notes. When Toups Meatery first opened, customers only ordered traditional Cajun items. “In the beginning, only two people a week would order lamb and I would have to either cook it and freeze it or throw it out because no one was buying it. People wouldn’t order lamb neck, but they ate sausage. And I thought, ‘They do know sausage is pig’s intestine, right?’ But now we have their trust.” For Toups, enjoying Cajun food includes the experience of communal eating. At the restaurant, there are entrees for two, cocktails are served by the pitcher and there is no dress code. “I want everyone sharing their food.” And while his is fine-caliber dining, “You can come in your shorts or wear a T-shirt, as long as you bring your wallet,” he says with a smile. His passion for the Cajun food and lifestyle extends to concern for the Louisiana ecosystem. He has taken wetland tours and wants to use his voice to encourage people to address the issue of our disappearing coast and wetlands. “Look at the map: the water is encroaching and soon the Gulf is going to be at New Orleans,” he says. “That is our home, our source of seafood, our damn land. So if this continues, we can’t eat and we can’t go back home. I can’t think of anything worse.”

As a child, Chris Lynch and his family would go to his grandmother’s house in Philadelphia each Friday night for a home-cooked family dinner. Soon, Lynch was doing some cooking himself. “My mom was going through nursing school when I was young, so whenever I was ‘sick’ my grandmother would come over to stay with me. I would wait until my mom left and then turn to my grandmother and say, ‘Let’s cook.’ She taught me all the basics and shaped my foundation as a chef; she even taught me how to make pies,” he recalls. In high school, he worked as a busboy at an Italian restaurant, and one night the chef called in sick. Lynch saw his chance to shine. “I told them, ‘I can cook. I have been watching,’ so they let me try some things. I knew then that I preferred to work on the line. It’s all I have ever done.” Cut to 20 years ago, when Lynch visited New Orleans for the first time based on the recommendation of a classmate at the Culinary Institute of America. “The moment I got out of the cab in the French Quarter I knew that I wanted to live and work here,” he says. And so he has. Lynch excelled at Gautreau’s, Emeril’s and August, and even spent time as a food consultant on HBO’s Treme, set in post-Katrina New Orleans. Now at Atchafalaya, a neighborhood restaurant in the Irish Channel owned by Rachel and Tony Tocco and known for its brunches (and Bloody Marys), he spends his days making customer favorites like shrimp and grits and gumbo. “Working with Tony and Rachel is the most fun I have had on a job. I have free reign in the kitchen and feel that I am part of a really good team,” he shares. Lynch notes that the dinner menu is often inspired by local produce, with changing daily specials. But the restaurant’s commitment to its clientele never changes. “Our customers trust us,” he says. “They know we are passionate about cooking. Meanwhile, Tony is at the door greeting people and I am coming out of the kitchen to say hello. We remember everyone’s names. It is a true experience for the customer.”

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Life is better with little luxuries. Necklaces from $725 Collection from $150


A full-service catering company producing innovative, farm-to-table menus, complete with excellent service and a zealous attention to detail. Be it an intimate gathering of 10 or a lavish wedding for 300, our team will work with you to craft a custom menu that contributes to a one-of-a-kind experience.

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Sotheby’s International Realty is the premier luxury real estate brand in the world, and we’re now offering our services to the Greater Rochester Area and Finger Lakes Region.

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THE

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Off-site catering also available. For reservations or to book your event, Call (585) 582-1830

THE LOWER MILL RESTAURANT & GALLERIES

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Hilary Argentieri Photography

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We lcome to T h e C o t t a g e s in Pittsford NOT your ordinary Patio Home Community...

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Flexible Financing Options When it comes to important purchases, we know savvy shoppers appreciate ďŹ nancing options. We are pleased to provide the Mann’s Jewelers Credit Card, one more way we can help make your dreams come true.

CREDIT CARD BENEFITS INCLUDE: Ä‘Ĺ?+Ĺ?**1(Ĺ?"!! Ä‘Ĺ?,!%(Ĺ?!2!*0Ĺ?+Ăť!./ Ä‘Ĺ? */0*0Ĺ?.! %0Ĺ?2%((! Ä‘Ĺ?4(1/%2!Ĺ?. $+( !.Ĺ?,.+)+0%+*/

Call today and ďŹ nd out how Mann’s Jewelers can provide you with enhanced purchasing power and Ă˝!4%(!Ĺ?Ăź**%*#Ĺ?+,0%+*/Ä‹Ĺ?Ĺ?. Ĺ? ! %0! Ĺ?!4(1/%2!(5Ĺ? to your ďŹ ne watch and jewelry purchases—all with the %*0!#.%05Ĺ?* Ĺ?2(1!Ĺ?0$0Ĺ?$2!Ĺ?!!*Ĺ?0$!Ĺ?+.*!./0+*!Ĺ?+"Ĺ? **Äš/Ĺ? !3!(!./Ĺ?"+.Ĺ?*%*!Ĺ?#!*!.0%+*/Ä‹


Gourmet bar menu and house-made cocktails. We’re ready for you in the Lounge 

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Max sets the bar for excellence in fine dining, gourmet catering and luxury events. Call us and experience Max events 25 Gibbs Street Rochester NY . 585-697-0491 . Maxrochesterny.com


book review

GOOD AS

GOLD STEPHEN WEBSTER’s new tome has him flying high. BY BRIAN SCOTT LIPTON

S

tephen Webster’s jewelry doesn’t look like anyone else’s, so it’s hardly surprising that his book, Gold Struck: A Life Shaped by Jewellery, isn’t quite the kind of book that any of his colleagues would put out. “A book on jewelry seemed too dry to me, and I didn’t want something just to be left on the coffee table,” says the 56year-old British designer. Instead, Gold Struck incorporates personal writing, including a poem and a short story, along with photographs, which explore how he feels about this art form and give readers a glimpse into his life. “I am glad that the book is being very well received, because it is such a personal tale,” says Webster. “I’ve been writing for many years and I like doing it, but I didn’t have a grand plan to do a book. I am always on planes, and I had to find a way to spend all that time. I say the book was basically all written at 35,000 feet.” (And mostly on an iPad!) As Webster admits, he has a bit of a love-hate affair with flying. “I was 16 when I started making jewelry, and back then, nothing else mattered—except girls. Still, you think, ‘This is always going to be my life, being in a room on a [jeweler’s] bench with some men,’” he says. “So when I discovered I had flown over one million miles, I wondered if I was a bad jeweler. But flying has taken me over the world. And the fact is, I need a very small space to do what I do for a day

job. Sometimes, the only need to get up from the bench is to make some tea.” Webster notes that his jewelry business has changed drastically over the past few decades. “At the beginning, my clients were basically well-heeled people, the type who could buy art,” he shares. But after he gained some notoriety by designing a ring that was worn by Madonna, his clientele changed. “I am happy now because my line is much more creative; it’s bought by people who want to be excited about the jewelry they buy. They want it to be a conversation piece. That works for me, because I am not interested in making just another ordinary diamond ring.” The designer would also like to attract a younger audience. “I want to educate the next level of consumers, those in their 20s and 30s, and get them to understand the importance of buying fine jewelry and not just buying whatever is on trend,” he says. As for what’s next for Webster, his spring collection features such unusual stones as red tourmalines and rubellites. “Things that come out of the ground generally excite me, but not always the usual suspects. I like to work with stones that are harder to find.” And while there will always be new jewelry, Gold Struck may be his only book. Or not. “I have no ambitions for a next book, but I felt a bit empty when we finished the last page,” says Webster. “I felt like I closed a chapter of my life.”

80


MANN’S JEWELERS ACCENT THE MAGAZINE OF LIFE’S CELEBRATIONS

SPRING/SUMMER 2016

Mann's Jewelers  

The Magazine of Life's Celebrations

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