Cambria Style - Winter 2015

WINTER 2015

World-Class Chef

CURTIS STONE and why his love of cooking keeps him grounded

BEING

‘BIG’ & ‘RICH’ Country’s hottest duo, opens up about their often demanding, always fulfilling life on—and off—the road

By mixing old and new the

MODERN FARMHOUSE

revives an American classic

© CAMBRIA 2014

EVERLASTING ALLURE. As enduring as the rocky coast that protects Wales against the turbulent Celtic Sea, Cambria® designs make a lasting impression on all who see them. From bold statements, to timeless elegance, Cambria has the perfect design for any home … or castle. See all of Cambria’s 122 selections at CambriaUSA.com.

NEW WENTWOOD™ Waterstone Collection™

WINTER

2015 features

18 MODERN FARMHOUSE Country, meet city: some of today’s most appealing interiors combine classic rustic architecture with contemporary chic. Our design pros tell how to get this super-livable look.

24 BEING BIG & RICH “Big Kenny” Alphin and John Rich, of country music’s hottest duo Big & Rich, talk about their long road to stardom and how hard work, family life, and giving back to others remain their top priorities.

32 IN GOOD TASTE

BIG & RICH: JOE HARDWICK; CURTIS STONE: GEORGE HOLZ; KITCHEN: STEVE HENKE

World-class chef and TV celebrity Curtis Stone discusses his love of cooking and the secret ingredient in his new test kitchen—Cambria®.

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32

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“I think what country music’s about and what Cambria’s about go hand in hand...There’s a real sense of pride in that place...

It’s the turbine of this country.”

—JOHN RICH, “BEING BIG & RICH” PAGE 24 C A M B R I A U S A . C O M / S T Y L E

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© CAMBRIA 2014

Publisher’s Note

I

nnovation, creativity, development, origination, pioneering…and risk. Critical tenets to most all success stories. Whether it is in business, music, sport, entertainment of all kinds, and yes indeed, cooking, the core recipe to success is much the same.

Read on and you will find John Rich, Kenny Alphin, and Curtis Stone exemplify them all, in spades. At Cambria we strive and pursue these same virtues of success and, in fact, find that we are blessed and they are just part of who we are…

Take the risks in your life, and be inventive in all that you do...while reward is fleeting, and risk will be ever present, the ride in risk-taking innovation and creativity is to cherish!

Enjoy,

YOUR SOURCE FOR BEING THE SOURCE.

Marty Davis President/CEO

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Be the trendsetter your friends turn to for the latest design fashions, hottest products, delicious recipes, and celebrity news with the Cambria Style app. You’ll also have access to past issues and expanded content for more timely insights you can share anytime, anywhere. Get your free app for iPad, iPhone or Kindle Fire today!

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C A M B R I A

S T Y L E

Whether it’s a perfectly aged steak or a roaring fire, winter’s pleasures beckon.

WINTER

12

EAT + DRINK

Olives are one of the most versatile ingredients you’ll find. Here’s how to buy and use this Mediterranean delicacy.

12 TABLESCAPES

Create a collection of modern heirlooms by shopping for fine table linens that will get better with every celebration.

14 TREND REPORT

Mariel Hemingway lends some insight into balancing strength and serenity—and shares some of her favorite objects.

CURTIS STONE and why his love of cooking keeps him grounded

PRINTED IN THE U.S.A.

By mixing old and new

40 BRING ON THE BUBBLY

Champagne isn’t just for special occasions anymore. Here’s how to choose and serve bubbles like a pro.

42 THE BUTCHER’S CUT

Ribeye, T-bone, tenderloin: These are just some of the choices you’ll find when you’re in the mood for steak. We share the inside information on picking and preparing the very best cuts.

GUIDEBOOK 47 LOCAL SCENE: Palm Desert, CA

This winter, Palm Desert’s El Paseo turns up the heat with can’t-miss events, shopping, as well as fashion and design.

48 WORD ON THE STREET

WINTER 2015

World-Class Chef

ON THE COVER | Country music’s hottest duo Big & Rich talk about their long, winding road to stardom, why they stay focused on their fans, and how family keeps them grounded.

Photography by Kristin Barlowe.

2015 CAMBRIA STYLE WINTER

CREDENZA AND STEAK: STEVE HENKE; FIREPLACE: PHOTO MONA GUNDERSEN/ INTERIOR DESIGN ELIN FOSSLAND

10 LIVING STYLISHLY

11 LIVING WELL

BEING

15 DESIGNER’S NOTEBOOK

Cozying up in front of a roaring fire will be much more enjoyable if you take some expert advice on creating a fireplace and mantel worthy of their focal-point status.

These pitchers have a unique look that will elevate your table to new heights of style.

often opens up about their Country’s hottest duo, road life on—and off—the demanding, always fulfilling

15

7 STYLE REPORT

Gone are the days of boring beige. The new neutrals are complex and sophisticated, and the perfect way to refresh your rooms.

‘BIG’ & ‘RICH’

departments

42 STYLE UPDATE

WHEN YOU’RE DECORATING WITH A NEUTRAL PALETTE, TOUCHES OF WHIMSY ADD ENERGY AND INTEREST. PAGE 9

2015

Whether it’s joining the fight against juvenile arthritis, or celebrating world-class fabrication partners, Cambria® is making an impact.

LAST LOOK 50 JOY

the

USE MODERN FARMHO classic revives an American

C A M B R I A U S A . C O M / S T Y L E

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CAMBRIA STYLE

Editor’s Letter THERE ARE SOME THINGS that evoke what can only be described as pure joy. We don’t think that anyone would argue both music and food are high on that list. Each, capable of instantly bringing you back in time, can just as easily serve as a fresh soundtrack to add to your personal archives that accompany you through life.

We were incredibly fortunate this issue to profile masters of both genres. Musicians John Rich and Kenny Alphin of Big & Rich fame share with us both their own individual narratives as well as their combined story in “Being Big & Rich.” What was remarkable, as the story unfolded, was the depth of mutual respect, patriotism, and love for not only their craft but for building relationships that allow them to give back so others can share in their success. It was truly inspiring to see how these two musicians balance a lifelong love of music with family, philanthropy, and a friendship that not only endures but seems to deepen each and every day. It is no wonder that, with such parallel ideals, Big & Rich have found a kindred spirit in Cambria. In the same vein, Curtis Stone invited us into his test kitchen, where Cambria serves as his blank canvas. There, he and his team create dishes that not only inspire, but serve as a loving tribute to Stone’s grandmother, who instilled in him a passion for food as well as an appreciation for the joy that happens when meals are shared with friends and family.

In celebration of these joyful moments, we hope that you find inspiration within this issue to create some of your own, to feed both your soul and those around you. We have curated tips from top interior designers, distilled down to a science how to pick and cook a perfect steak, and refined the art of choosing the right champagne to celebrate any occasion—not just the big ones. Here’s to each of us finding our own recipe for pure joy.

President/CEO Publisher Marty Davis Director of Cambria Style Editor-in-Chief LouAnn Berglund Haaf Executive Vice President of Sales, Marketing, and Business Partner Services Peter Martin Senior Vice President of Marketing Nancy Jerdee Vice President of Marketing Shelly Nelson PUBLISHING PARTNER

Touchpoint Media, Inc. Chief Executive Officer Steve Farbman President Jim McEwen Senior Vice President David Jensen EDITORIAL

Enjoy.

Executive Editor Amanda Lecky Managing Editor Reed Richardson

CHEF’S PICK Curtis Stone invites you to add some gourmet chic to your kitchen with these fabulous oil cans!

Creative Director Rob Johnson

LouAnn Berglund Haaf Editor-in-Chief

Contributing Art Director Jenna Lalley

THINGS I LOVE

Designer Julia Taborskaya Photo Editor Alan Gottlieb

LIKE WHAT YOU SEE?

Go to curtisstone.com

Our friend Mariel Hemingway has shared her love of tea with me. This pot keeps it warm for hours!

PAGE 14

I’m a huge fan of spreading the fun around my home - these trays will do it in style.

PAGE 9

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HAAF: GEORGE HOLZ

SUBSCRIBE and we’ll deliver the best in design and lifestyle to your door.

For a complimentary subscription, go to CambriaUSA.com/ subscribe and enter quartz code 136.

ST YLE

report

code RED

LOOK BEYOND PRINTED PATTERNS TO FABRICS WITH GRAPHIC EMBROIDERED DESIGNS. HIGH CONTRAST ADDS EXTRA IMPACT.

Florals, stripes, appliques, and more: Layers of luscious pattern make a bold color choice like rich red or crisp navy even more irresistible.

BECOME A MIXMASTER: PAIR ONE LARGESCALE PATTERN WITH A GEOMETRIC OR STRIPE AND A COMPLEMENTARY SOLID.

WALL COVERINGS AND FABRICS INFLUENCED

BY BATIK OR IKAT LEND SUBTLE GLOBAL SOPHISTICATION.

SEAGROVETM

Coastal CollectionTM © Cambria 2014

DARONTM

STEVE HENKE

Jewel CollectionTM

DUNMORETM

© Cambria 2014

KIRKSTEADTM

Desert CollectionTM

Desert CollectionTM

© Cambria 2014

© Cambria 2014

GET THE LOOK: (Hanging fabric, from left to right) Bold Scone Poppy, $110/yard, Sakagra Graphite, $29.99/yard, Tick Tock Scarlet, $24.99/yard, Calico Corners; calicocorners.com.

(Stacked fabric, from top to bottom) Dalesford Cherry, $32.99/yard, Fioretto Graphic, 46.99/yard, Suraya Red/Beige, $39.99/yard, Calico Corners; calicocorners.com. (Wallpaper, from top to bottom) Talavera, Terra Cotta, $125/roll, Diamante, Red, $125/roll, Otomi, Red, $125/roll, Hygge & West; hyggeandwest.com C A M B R I A U S A . C O M / S T Y L E

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STYLE report

THE NEW NEUTRALS

Rich natural textures and bold geometric forms look fresh and modern against cashmere-soft grays.

THERE’S NO NEED TO SACRIFICE BEAUTY FOR PRACTICALITY IN THE BATH. LUXURIOUS, DURABLE CAMBRIA SEAGROVE ON THE WALLS, AND KIRKSTAD BASEBOARDS, AND WINDOW CLADDING IS AS GORGEOUS AS IT IS EASY TO CARE FOR.

SEAGROVETM

Coastal CollectionTM © Cambria 2014

KIRKSTEADTM

Desert CollectionTM © Cambria 2014

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C A M B R I A

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TOUCHABLE LINEN UPHOLSTERY IN A WARM OATMEAL COLOR ADDS COMFORTABLE SIMPLICITY.

PAINT COLORS: “TRY MIXING WARM AND COOL NEUTRALS IN PAINT AND OTHER FINISHES TO BRING DEPTH AND SOPHISTICATION TO YOUR DÉCOR.” MANCHESTER TAN HC-81 STONE HARBOR 2111-50 –Sharon Grech, Benjamin Moore Color Expert,

benjaminmoore.com

UNEXPECTED ACCENTS LIKE A RESIN DEER HEAD LEND FUN AND PERSONALITY.

OPPOSITE: STEVE HENKE

THE ELEGANCE OF A NEOCLASSIC FORM LOOKS NEW IN A NATURAL WOOD FINISH.

SILVERY SOFTNESS UNDERFOOT IS THE PERFECT BACKDROP FOR NEUTRAL, MODERN FURNITURE.

GEOMETRIC WOOD INLAY ELEVATES THE STREAMLINED FORM OF A MEDIA CONSOLE. GET THE LOOK: Classic Neutral Chair, $530, Dot & Bo; dotandbo.com. Antiquity Chandelier, $4,900, Currey & Co.; burkedecor.com. Entablature Mirror, $3,495, Restoration Hardware; restorationhardware.com. Faux Deer Head Wall Mount, $90, Near & Deer; nearanddeer.com. Samoke Silk Rug, 8’ x 11’, $14,000; abchome.com. Parquetry Media Console, $1,199, West Elm; westelm.com. Brazilian Soapstone Grill, $95, Lost & Found For Anthropologie; lostandfoundshop.com.

C A M B R I A U S A . C O M / S T Y L E

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L I V I NG stylishly 5 HANDMADE ELEMENTS LEND PERSONALITY AND WARMTH TO YOUR TABLESCAPE. PLAY WITH CONTRAST

BY MIXING RUSTIC AND STREAMLINED PIECES.

GEOMETRY LESSON Inspired by angular Bauhaus design, the stoneware neu pitcher, $55, has a soft grey glaze which gives it a unique depth. fermliving.com

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6 DARK STAR Speckled with white like stars against a night sky, the Celeste pitcher, $60, hails from one of France’s oldest ceramic factories. crateandbarrel.com

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7 TALL DRINK OF WATER The slim, hammered copper Sferra Tall pitcher, $200, was handmade in Kyoto by an artisan skilled in the metalwork craft of Tankin. analoguelife.com

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PITCHER PERFECT

Beautiful beverage service turns even the simplest glass of water into a treat for the senses.

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MIDCENTURY MOTIF The linear pattern incised into its matte surface connects the hand-thrown Wellington Stoneware Large pitcher, $350, to a rich design history. calvinklein.com

CHIC AND SLEEK Simplicity of form and rich coloration makes Menu’s glazed porcelain New Norm Mini Bottle, designed in Copenhagen, a worthy addition to any table or bar. $30. aplusrstore.com

2 OLD-WORLD ELEGANCE The tall, tapered Vintage Pewter Pitcher, $495, has light hand-distressing on its otherwise smooth finish.

Made by hand in Italy. blisshomeanddesign.com

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4 SURFACE INTEREST Finished with an overall hammered texture and a beaded handle and base, the GG Collection 88-ounce pitcher, $120, lends traditional warmth. horchow.com

NO NEED TO INTRODUCE BRIGHT COLOR. INSTEAD, LOOK FOR RICH SURFACE TEXTURE AND INTERESTING GLAZE TREATMENTS.

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Olives

LI VI NG well

ersatile, varied, and utterly delicious, these ancient V delicacies are as rich in heart-healthy nutrients as they are in flavor. Here’s the skinny on how to enjoy the many tasty choices you’ll find at your local olive bar.

OLIVES ARE EVEN BETTER WHEN PAIRED WITH OTHER DELICACIES, LIKE PICKLED GARLIC.

INSTANT UPGRADE: DRAIN THE BRINE FROM MIXED OLIVES, THEN TOSS WITH FRUITY OLIVE OIL AND HERBS.

OLIVE ID’S (TOP TO BOTTOM LEFT TO RIGHT): Picholine; Lucques; Greek olive mix; Moroccan black olives; Castelvetrano; Black Bella di Cerignola; Green olives stuffed with almonds; Kalamata.

STEVE HENKE

RINSE CANNED SPANISH OLIVES BEFORE STUFFING WITH CHEESE, ANCHOVIES, OR JALAPENOS.

MEDITERRANEAN AND NORTH AFRICAN CULTURES HAVE LONG RELIED ON THE OLIVE to lend its bold flavor profile to a remarkable range of dishes. “Olives are delicious on their own, of course,” says Molly Siegler, Whole Foods Market’s Culinary Concepts Coordinator, “but you can also roast them alongside fish, toss them in the food processor for a quick tapenade, or chop them to add a burst of flavor to a sauce, salad or a sandwich.” If you’re browsing the olive bar at a local grocery or gourmet store, look for selections with plump, glossy flesh. At home, you can keep pitted varieties fresh in the fridge for a couple of days; pit-in olives will last longer.

BERWYNTM

Waterstone CollectionTM © Cambria 2014

C A M B R I A U S A . C O M / S T Y L E

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2 the finer things

DRESS YOUR TABLE WITH FUTURE HEIRLOOMS: LUXURIOUS LINENS AND PERSONAL TOUCHES THAT WILL DELIGHT FOR YEARS TO COME.

By AMANDA LECKY Photography by STEVE HENKE

BRIGHSTONETM

Jewel CollectionTM © Cambria 2014

JUST AS A COLLECTION OF TIMELESS TEXTILES ADDS THE FINISHING TOUCH TO A TABLE SETTING, A CAMBRIA TOP WITH A SHARP REVERSE-BEVELED EDGE COMPLETES THE LOOK OF A POSTMODERNIST CHEST.

ACCENT A SHORT WALL WITH FELT AS A WALL-COVERING AND IT ADDS TEXTURE, WARMTH AND LOOKS POSITIVELY GORGEOUS.

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LIKE JEWELRY FOR THE TABLE, NAPKIN RINGS ADD GLAMOUR. PAIR MODERN GEOMETRIC SHAPES WITH TRADITIONAL LINENS, FOR AN EDGY, ECLECTIC LOOK.

IF YOU LOVE SOMETHING, IT WILL WORK, THAT’S THE ONLY RULE IN DECORATING. LUXURY

FINE LINENS ARE A LUXURY, BUT ONE THAT WILL LAST. SHOP WITH AN EYE TO QUALITY— LOOK FOR HEAVY WEIGHT, CAREFUL STITCHING, EVEN COLOR, AND DETAILS THAT YOU’LL LOVE TO HAND DOWN TO THE NEXT GENERATION.

—BUNNY WILLIAMS BRIGHSTONETM

Jewel CollectionTM © Cambria 2014

Gathering family & friends

around the table is one of life’s greatest pleasures.

Gathering around a table set with beautiful, touchable, treasures is even more meaningful: With every brush of the soft linen napkins you chose so carefully or glint of the candy dish you found in the back of an antique shop, your guests will see your personality shining through, and feel your love and hospitality.

MAKE IT PERSONAL

BY ADDING A SIMPLE MONOGRAM TO YOUR FAVORITE NAPKINS.

LINEN GETS SOFTER WITH EVERY WASH, BUT SAVE YOUR BEST LINEN NAPKINS, LIKE THESE HEMSTITCHED LAVENDER BEAUTIES, FOR SPECIAL OCCASIONS; FOR EVERYDAY, USE WHITE COTTON “HOTEL” NAPKINS YOU CAN BLEACH. TABLECLOTHS SHOULD BE WASHABLE, BUT RUNNERS CAN BE MORE DELICATE, WITH EMBROIDERY OR METALLIC ACCENTS, FOR EXAMPLE.

GET THE LOOK: Wall covering: Ralph Lauren Burkewool, plain, charcoal, $49,99/yard, Calico Corners; calicocorners.com. Dumont Buffet, $699, Carla Peters Chulucanas Vase, $40, Raffia Tray, $44, Embroidered Dot Napkins, $24, Gold Stackables Napkin Rings, $20 for set of 4, West Elm; westelm.com. Stonewashed Belgian Linen Dinner Napkins, $38 for set of 4, Restoration Hardware; restorationhardware.com. Glo Fuchsia Hemp and Neon Stitch Placemats, $48, Glo Fuchsia Lavender and Indigo Napkins and Placemats, $36 to $48, Jan Bartz Gold Luster Tray, $70, ABC Home; abchome.com. Cane Embroidered White Napkins, $14.95, Williams-Sonoma; williamssonoma.com. Linen Satin Stitch Dinner Napkin, $58 for 4, Mark & Graham; markandgraham.com.

C A M B R I A U S A . C O M / S T Y L E

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TREND report

Hip, comfortable and timeless.

A favorite boot will carry you from morning till night.

Mariel lends her strength and serenity to Cambria Gallery – Toronto.

Dress up t-shirt and jeans with a strong piece of jewelry like this handcrafted necklace.

Strong & Serene

BRAEMARTM

Waterstone CollectionTM © Cambria 2014

MOTHER, ACTRESS, YOGA INSTRUCTOR, AUTHOR, EMMYNOMINATED FILMMAKER: MARIEL HEMINGWAY KNOWS THE MEANING OF A PACKED SCHEDULE. But she also understands the need to maintain balance with daily routines. First on her list of healthy practices: waking up early. “It’s really important to begin your day on a positive note, and you can’t do that if you’re feeling rushed,” she says. “Before diving into emails or the news, I take time for meditation. It’s just a way to start the day from a place of mindfulness.” Daily exercise is another essential in the serenity toolbox. And, finally, small, soothing rituals like brewing herbal tea throughout the day helps keep her grounded. “When I take care of myself with exercise and quiet time I’m recharged,” Hemingway says. “It can be hard to take the time, but it’s really worth it.”

MARIEL SHARED HER FAVORITE PICKS FOR SERENE LIVING:

OMVANA APP Omvana is a groundbreaking app for mindful living with 1000+ medidations for customizable mixes—covering subjects such as grounding, inspiration, weight loss, sleep and more. www.omvana.com

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A stack of structured pillows provides a super chic instant spot for relaxation or meditation.

Summer Sea by Makara necklace, $150; makarajewelry.com. Western Belted Harness Boots, $318, Frye; sundance.com. Insulated Teapot, 6-cup, $130; williamssonoma.com. Velvet Grey 23” Floor Cushion, $80; cb2.com.

HEMINGWAY: DAN LIM PHOTOGRAPHY

An insulated tea pot keeps the herbal tea hot and looks great on the countertop.

DESIGNER’S notebook

CREATE A STUDY IN CONTRASTS

BY SETTING A DARK (OR LIGHT) FIREPLACE SURROUND AND MANTEL AGAINST A VERY LIGHT (OR DARK) BACKDROP: THE EFFECT IS BOTH ELEGANT AND DRAMATIC.

HEARTH&SOUL

By AMANDA LECKY Photography by STEVE HENKE

AN ARRAY OF UNEXPECTED, EVEN WHIMSICAL OBJECTS ON THE MANTEL DRAW THE EYE TO THE ROOM’S FOCAL POINT AND CREATE A SENSE OF CHARACTER

GALLOWAYTM

Coastal CollectionTM DEEP, RICHLY VEINED CAMBRIA IS COMPLEMENTED PERFECTLY BY THE DARK WOOD TRIM OF THE FIREPLACE SURROUND.

© Cambria 2014

CREATE AN ELEGANT FOCAL POINT JUST RIGHT FOR GATHERING WITH INSIDE DESIGN STRATEGIES FROM THE EXPERTS

C A M B R I A U S A . C O M / S T Y L E

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DESIGNER’S notebook

T

There’s nothing quite as inviting as a room warmed by a crackling fire and few architectural elements quite as important as a fireplace. Ambience, warmth, character: A fireplace can lend all three to your space, and can create a dramatic focal point at the same time. “Fireplaces create an intimate and inviting atmosphere,” says Portland, Oregon-based designer Garrison Hullinger. “But they can also play a big role in defining the space and its overall aesthetic.”

The materials you choose to surround the firebox, the design and arrangement of the mantel—or the decision to omit a mantel entirely—can set such a strong tone for the room that some designers begin their work by planning the fireplace. “The fireplace almost always ends up creating the wow factor in a room,” says designer Tineke Triggs, of San Francisco.

“It lends itself to using really gorgeous materials and to hanging art above it, so it’s a good place to begin a room plan: Start with the focal point, and then work everything else around it.”

USE A FREESTANDING GAS FIREPLACE TO DIVIDE A SPACE, OFFERING WARMTH AND FLICKERING FLAMES FROM THREE SIDES

DUNMORETM

STYLE AND MATERIALS

Desert CollectionTM

Like everything else in your home, the fireplace should feel like an organic extension of the architecture, so let your house guide you as you dress the hearth. For a sleek, contemporary look, consider a floor-to-ceiling column of a single, non-combustible material, like Cambria. For a more traditional effect, surround the firebox in stone or tile, and then finish with rich wood.

Whichever style you prefer, be sure to keep any combustible materials (like wood) at least 12 inches away from the edge of the firebox. And, consider proportion. “If you’re surrounding the fireplace opening with stone, make sure the width and height of the stone area is in proportion, otherwise you get these skinny little side strips and a top-heavy effect,” says Triggs.

Once the design of the fireplace is set, you can create a furniture plan that reinforces its dramatic impact. “Run a sofa or sectional parallel to the fireplace,” says Hullinger. “With a large coffee table or ottoman centered in the middle and occasional chairs on the sides the plan HIGH-TECH HEAT NEW OPTIONS creates connectivity, while allowing the INCLUDE APP-ENABLED fireplace to remain the focal point and an FIREPLACES THAT anchoring element in the room.”

ALLOW YOU TO TURN

ART AND ACCENTS

ON OR OFF THE FLAMES FROM AFAR.

The area above the fireplace is the perfect opportunity to show off your personal style. Hang a favorite piece of art above the mantel, being sure to light it well. And, dress the mantel itself with a few carefully chosen objects. “Here, less is really more,”

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© Cambria 2014

OTHERWISE UNADORNED, THE SLEEK AND SEAMLESS FIREPLACE COLUMN IN CAMBRIA DUNMORE RECEIVES A GROUNDING FINISH FROM BASEBOARDS IN A DEEP, CONTRASTING TONE.

OPPOSITE: PHOTO MONA GUNDERSEN/ INTERIOR DESIGN ELIN FOSSLAND; THIS PAGE, FROM TOP: MORGAN SPENLA/PEPPERDESIGNBLOG.COM; PHOTOGRAPHY BY MICHAEL PARTENIO. USED WITH PERMISSION FROM BETTER HOMES AND GARDENS® MAGAZINE. ©MEREDITH CORPORATION. ALL RIGHTS RESERVED. WWW.BHG.COM; DEARLILLIE.COM

USE A MANTEL TO DISPLAY YOUR FAVORITES OF LARGER COLLECTIONS.

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“The area above the fireplace is the perfect opportunity to show off your personal style.”

RULES FOR A WELL-DRESSED MANTEL

The perfect composition is personal, eye-catching, and simple.

1. VARY HEIGHTS AND SHAPES Whatever you choose to display on the mantel—picture frames, vases, candlesticks, prints—mixing up proportions will prevent the “soldier” look a group of uniformly sized items can create.

A COLLECTION OF DIFFERENT COLORED BOTTLES WITH SINGLE FLOWERS OR GREENERY MAKES FOR A FRESH ARRANGMENT THAT IS EASILY UPDATED.

2. CLUSTER UNEVEN NUMBERS Unless the architecture lends itself to formal symmetry, odd-numbered groupings with more on one side than the other, look more natural.

3. FEATURE ONE STAR Center a single key item, such a large painting or mirror, above the mantel. The rest of the accessories should be secondary to the main event.

4. ADD SOME LIFE Branches in a tall vase, a nosegay of flowers, a few seashells—organic accents will help your arrangement feel fresh and alive.

5. SHOW YOURSELF Choose items that have special meaning to you: They’ll delight you and your guests every time you glance at the fire.

says Hullinger. “Consider a piece of art with a couple of artisan vases that vary in size and shape set off to the side.”

Thinking of hanging a television above the mantel? “Make sure it’s no more than 56 inches from the floor, says Triggs. “Otherwise it will be uncomfortable to view it from a seated position.” And, help it blend in by painting the wall behind it in a dark color, or by planning retractable doors are artwork to hide it when not in use. “That way, you have the convenience of the TV where you want it, without sacrificing the elegant look,” she says.

CITRUS IS A GREAT WAY TO LEND COLOR AND TEXTURE TO YOUR MANTEL. ADD GREENERY FOR A FLORAL FEEL.

C A M B R I A U S A . C O M / S T Y L E

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M

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D

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N

FARMHOUSE

A

By AMANDA LECKY Photography by STEVE HENKE

AS FAMILIAR AS THE STARS AND STRIPES, the farmhouse is a quintessentially American style.

But while its functional form may hearken back to a largely rural past, that very simplicity makes the farmhouse vernacular a timeless choice today. With a few contemporary updates, the look is comfortably at home in the present—and flexible enough to feel current well into the future. The key to staying in step with the times? Keep it super-simple. “This is not the old-fashioned ‘country’ style we tend to think of, with frilly curtains and lots of knickknacks everywhere,” says Minneapolis-based interior designer Billy Beson. “It’s streamlined, with industrial edges. And it’s really easy to live with.”

WHY IT FEELS RIGHT NOW

Of course, farmhouses have been around for as long as people have been living off the land, but now creative designers are bringing a renewed attention to this humble form. “Many of our clients want both the clean lines of contemporary design and the comfort and warmth that you feel in a more traditional setting.

The modern farmhouse style has the best of both

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C A M B R I A

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AN UPDATED TAKE ON A CLASSIC, THE SHALLOW, SINGLE-BOWL SINK SAYS “FARMHOUSE,” BUT NOT “COUNTRY”

A HIGH-CONTRAST COLOR SCHEME WITH PAINTED WOOD CREATES A CONTEMPORARY BACKDROP IN ANY SPACE

FLOATING SHELVES NOT ONLY OFFER DISPLAY SPACE BUT MAKE THE RANGE A FOCAL POINT

PRAA SANDSTM

Waterstone CollectionTM © Cambria 2014

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A MIX OF STYLES, FROM INDUSTRIAL TO NAUTICAL TO RUSTIC, PULL TOGETHER THANKS TO THEIR SIMPLE SHAPES AND RICH FINISHES.

worlds,” says designer Lisa Knight of Lisa Lynn Designs in Louisville, KY. Characterized by a toned-down approach to design and decoration, with limited finishes and a distinct lack of clutter, it’s a look that feels fresh and uncomplicated. “Our lives are so busy these days—we’re pulled in so many different directions all the time—it can feel very freeing and relaxing to create an environment that reflects the needs of a family’s individual lifestyle yet remains simple and spare,” says Beson.

ELEMENTS OF STYLE

PRAA SANDSTM

CREATE CONTRAST WITH EARTHY GRAY AND OFF-WHITE, INSTEAD OF STARK BLACK AND WHITE. GRAY 2121-10 STEAM AF-15

benjaminmoore.com

Waterstone CollectionTM © Cambria 2014

Clean lines may be the hallmark of modern farmhouse style, but with fewer design elements to create interest, each one has to make a powerful statement. Take the color palette, for example. “A largely neutral color scheme works well, but contrast is very important. Instead of muted shades of beige, think black and white,” says Knight.

For millwork and cabinetry, exercise restraint: Forget intricately carved moldings or highly detailed cabinet door styles; instead, opt for plain trim and Shaker-inspired cabinets in a solid, dark color. “Painted finishes are one of the characteristics of farmhouse style,” says Beson. “Make it modern by swapping traditional colorful milk paint looks with bolder solid neutrals.”

When choosing materials, certainly take inspiration from classic looks, but keep in mind that today’s materials offer so many more options for long lasting good looks. Instead of the high-maintenance countertops of yesterday, choose the beauty and durability of Cambria with its multitude of design offerings from classic to modern. For floors, consider distressed wood. “We love to use reclaimed barn wood on the floors,” says Knight.

“Reclaimed wood elements in general are a great way

IN WITH THE OLD, IN WITH THE NEW GIVE YOUR KITCHEN MODERN FARMHOUSE STYLE

BY CHOOSING STYLISH, ANTIQUED ACCENTS THAT ELEVATE EVERYDAY ESSENTIALS GET THE LOOK (from left): Baldwin 6 in. Single-Chain Pendant, $250, Rejuvenation; rejuvenation.com.

Simon Pearce Barre Pasta Bowl Place Setting, Alabaster, $135; ampersandshops.com. 17th Century Indian Petal Stone Bowl, $369, restorationhardware.com. Recycled Glass Soap Dispenser, $32; anthropologie.com

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THE COMBINATION OF SIMPLE WHITE-PAINTED WINDOW TRIM AND DRAMATIC DARK MULLIONS CREATES UNEXPECTED CONTRAST

SUBTLE DETAILS LIKE CURVING CORBELS BENEATH THE CABINETS REFERENCE FARMHOUSE STYLE, WITHOUT FEELING TOO CUTE

PRAA SANDSTM

Waterstone CollectionTM © Cambria 2014

FARM FRESH The right details will help create your perfect room.

SINK

Choose an apron-front or ‘farmhouse’ sink, but stick with streamlined single-bowl styles in a simple white enamel finish. Or, for a more contemporary twist, pick one in gleaming stainless steel. Pair with a professional-style faucet.

CABINETS

Forgo ornate door styles for simpler fare: Shaker styling is ideal. Painted finishes work well, or incorporate some mid-tone distressed wood. Keep the look light using open shelves instead of upper cabinets.

MATERIALS

Choose a mix of timeless natural materials like distressed wood flooring and furnishings, Cambria countertops, and mixed metal accents. Try to balance light and dark, to create contemporary contrast.

ACCENTS

Don’t be afraid to mix old and new, rustic and industrial, sleek and detailed. Keep the overall palette neutral, but bring in pops of highly concentrated color to add energy and personality, otherwise the look can be dull.

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WHEN YOU HAVE PLENTY OF NATURAL LIGHT, YOU DON’T HAVE TO BE AFRAID OF DARK FINISHES. THEY’LL ADD SOPHISTICATION. —BILLY BESON, BILLY BESON CO., MINNEAPOLIS, MN

VARIED TILE SHAPES ON THE FLOOR AND CEILING GIVE AN ALL-WHITE ROOM EXTRA DEPTH. DIRECTIONAL SCONCES IN A WARM FINISH ADD FUNCTIONAL INTEREST.

A DRAMATIC DEPARTURE FROM THE BLACKAND-WHITE SIMPLICITY OF THE ADJACENT SPACES, THE RICH BLUE RUNNER MAKES THE ENTRANCE A SHOWPLACE.

to add a bit of ‘age’ to the space.” Lend your design a little extra edge by incorporating mixed metals, especially fixtures and accessories with an industrial look. “Oversized light fixtures add impact and an essential rawness. You need that kind of personality to make such a simple style feel inviting and interesting,” says Beson.

MAKING IT YOUR OWN

MONTGOMERYTM

Waterstone CollectionTM © Cambria 2014

ADD PERSONALITY

BY TRANSFORMING A CHEST INTO A VANITY. TOPPED WITH CAMBRIA IT BECOMES AN INSTANT MODERN CLASSIC.

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Good news: Modern farmhouse style is a natural framework for showcasing your own personal flair. With the basic architectural elements in place, you’re free to add pops of color and quirky accessories or antiques as you like. “Mixing old and new is part of this style,” says Knight. “You don’t want it to look like it was just decorated yesterday. Mixing in personal artifacts and treasured antiques works really well to create a layered, timeless effect.”

And, don’t be afraid of color in small, concentrated doses. Knight suggests choosing contemporary wall art or with collections you can easily rearrange or change if you tire of them.

The only caveat, says Beson, is to know when to stop. “It’s like Coco Chanel’s classic advice about getting dressed,” he says. “’Before you leave the house, look in the mirror and take one thing off.’”

Apply this wisdom to your décor, and you’ll end up with an intimate composition of beloved items that will never feel cluttered or overwhelming— in perfect harmony with the principles of today’s modern farm-fresh design.

Š CAMBRIA 2014

LAUNCHING PAD Give your new kitchen or bath plans a turbo boost with the CambriaÂŽ app for iPad.

DREAM

Easily browse more than 120 designs, sorted by tone, texture or characteristics whenever you like.

PLAN

See any design installed in designer kitchen and bath settings to help you get the big picture.

BEGIN

Find a Cambria dealer near you to turn your dream home into a reality.

COUNTRY’S HOTTEST DUO, OPENS UP ABOUT THEIR OFTEN DEMANDING, ALWAYS FULFILLING LIFE ON—AND OFF—THE ROAD.

B

By CAROL MITHERS

ig & Rich isn’t a band as much as a force of nature. In their 10 years together, “Big Kenny” Alphin and John Rich have—take a breath—cut five albums, two of which went platinum and one gold, and sent 11 songs marching up Billboard’s Country Top 40.

They’ve been nominated for multiple awards, and as songwriters penned literally thousands of songs, both for themselves and some of country music’s biggest names. And should anyone say success means slowing down, in 2014, the pair spent 200 days on the road, performing 130 of their always high-energy shows all across North America, from the Midwest to the hipster centers on both coasts.

Oh, and their latest album, “Gravity,” was the first on a new label, their own—Big & Rich Records.

“We live at 90 mph,” acknowledges Kenny, who laughs that his favorite place at home “is my bed—because I so rarely see it.”

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“THERE’S NO ONE 90 miles an hour is an understatement if you But deeper values bind them: belief in MORE FUN TO ask Marty Davis, Cambria CEO, who has gotten resilience, and patriotism—every Big & Rich SING WITH,” BIG to know Big & Rich, both on stage and off. “They concert features a salute to veterans—and KENNY SAYS OF HIS PARTNER, JOHN are the perfect combination of hard work, talent commitment to staying the course. Neither RICH. AND MAYBE and smarts…a couple of good old boys who knew man came to music the easy way. John grew THERE’S NOWHERE MORE FUN TO PLAY how to make it. They remain who they were, special up in a double-wide trailer in Amarillo, Texas, THAN IN KENNY’S talents, who never lost touch with their roots. They the son of a “small-church, Bible-banging nonHOME BAR, WHICH are some of the real good guys in their business.” denominational preacher”; Kenny was a seventh HE CALLS “THE PUB OF LOVE.” Energy and hard work have always defined this generation Culpeper, Virginia farm boy whose duo, that and the drive to remake country into father hoped he’d one day work the family land. a blend of styles that they call “music without prejudice.”

Before they met, both had been on the verge of making it Kenny, rangy, shaggy, in jeans and fringed vests with his in Nashville, only to have the prize snatched away. Kenny signature stovepipe hat, came from rock and roll; John’s got signed, then dropped by a major record label; by 2002, short hair, pristine moustache, tailored jackets and Stetsons he says, he was down to his last dollar. Tim McGraw’s No. mark him as the boy who grew up dreaming of being a 1 country hit, “Last Dollar (Fly Away)”, came from that Big country king. Their music and shows get audiences out of Kenny reality and was written by him in 2002, when he their seats with a wild fusion of tradition, rock, funk, rap, was literally “down to his last dollar” and “had walked right and R&B. When they first started performing, says John, through his shoes”, in a Las Vegas hotel room, drowning his “Nashville didn’t know what to think of us. They looked at sorrows from a fateful run at wealth at the Blackjack table. us like a bunch of crazies, which we were.”

John, he was fired from a successful band he helped launch The magic that became Big & Rich grew from mingling and create, Lonestar, where he played bass and shared lead genres and from the creative collaboration of two completely vocals. John was then dropped by his own record label, and different men. “We tend to view things from an opposite was spiraling between success and finding his place in the perspective,” Kenny says. “I’m more of a dreamer, and John’s hard life of a country music singer/songwriter; talent and firmly planted in reality. He’d tell you ‘Kenny stops to smell grit soon prevailed, and the rest is history. So it was, country the roses, and I like to mow them down.’” During their music was living, spittin’, kickin’ and throwing it all right years together, both have written songs on their own, and back at ’em. The pair rebounded, learned the only way, the taken time off from the partnership to record and release hard way, and moved forward with sheer force of will, and successful solo albums. the raw tenaciousness of a herd of bulls.

What does it take to make it in country music?

You put your head down and push. You need the mindset of ‘you’re never going to beat me.’

Sometimes I had to dig deeper than I could’ve imagined to find the courage to start again, but I always did.

What does it mean to work hard?

You don’t give up.

That’s something you learn as a farmer. If the rain doesn’t come and your crops don’t grow, that doesn’t mean you don’t plant again! And everything has its moment. You plant different crops during different seasons and you harvest them at different times, but you have to be out there tending every day.” continued on page 28»

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Why do fans respond so strongly to Big & Rich?

Why are you so committed to giving back?

John and I love a good party, and we love to see the audience get excited. When we’re performing they feel us. We’re a lot of fun!

When a child anywhere asks for help, he deserves it. Children are our future and they depend on us. And our military fight for the greatest right of all: our freedom.

You can’t do everything together, so it’s a good thing that we both break out on our own now and then. We both want to see the other do what makes him happy. But Big & Rich has a priority above everything else. For both of us.

What do you most appreciate about John?

He encourages me to go out as far as I can musically.

We encourage and inspire each other in a great way. He’s one of the most talented creators that I’ve ever met or worked with. A great businessman, too.

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What do you want to happen at every Big & Rich show?

I want people to leave in a different mood than when they came. I want them to feel good. To be moved. To feel happy and inspired.

I want them to be filled with a great sense of joy. We’re there to entertain and give it all we’ve got—as entertainers, we’re meant to be joy-bringers.

What does it mean to you to be part of Big & Rich?

It means I’m part of what I believe to be one of the greatest writing, recording and entertaining duos that’s existed in the history of music.

P.28: KRISTIN BARLOWE; P.29: JOE HARDWICK

How do you make a long-term partnership like Big & Rich succeed?

IS THAT A COUNTRY LULLABY? “UNCLE JOHN” WAS HAPPY TO TAKE ON THE ROLE OF DOTING GODFATHER WHEN KENNY'S AND CHRISTIEV’S SON, LINCOLN, WAS BORN.

“You can’t be great until you’ve been broken down and built yourself back up,” John says. “That’s when you get to a spot when you’re semi-indestructible. You learn what you did wrong the times before and you don’t do that again. You get better.”

Ten years in, the two are equal partners in the creative and business enterprise that is Big & Rich: the decision to go with their own record label as a way to “gain creative control” of their legacy, for instance, was wholly shared. Both men, says their manager, are “business savvy, and have done well to manage their respective brands as well as the Big & Rich brand as a whole.”

Both also share a work ethic that doesn’t leave time for rest.

There’s no “off season” for the band, says Kenny. The cold weather months are time for writing; as soon as it warms up, the touring starts. And philanthropy’s always on the calendar. Big & Rich have raised money for St. Jude Children’s Research Hospital, Vanderbilt Children’s Hospital, the 173rd Airborne Memorial Fund, and the Special Olympics among others.

“You gotta eat good, take your vitamins, drink a lot of water and pace yourself,” says John. “But there’s nothing better than going for it, guns blazing.” Pair this take-no-prisoners mentality with a powerful work ethic and it was no surprise that John and Davis became good friends, connecting just like a couple of old buddies. “That’s something I learned I had in common with Marty, and something that made me really identify with Cambria as a

“I’m more of a dreamer, and John’s firmly planted in reality. He’d tell you ‘Kenny stops to smell the roses, and I like to mow them down.’” —“BIG KENNY”ALPHIN company,” John says, “We both believe in hard work and paying attention to detail.”

In fact, in 2014 John visited Cambria’s factory to meet– and play for–the workers. “I think what country music’s about and what Cambria’s about go hand in hand,” he says.

“Work hard, play hard, have a good time–and be proud of what you do! You see this massive building in the middle of Minnesota–out in the country. The folks who work there are country folks. There’s a real sense of pride in that place which really encapsulates what this country’s all about. It’s the turbine of this country.”

Home studios help both members of Big & Rich carve family time out of the whirlwind. “It’s the only way to keep my kids around,” jokes Kenny. True to Big & Rich form, the

two live within walking distance of each other, in houses that are completely different. Kenny’s household includes his wife, Christiev, stepsons Cameron and Christopher, sons Lincoln, 9, and Dakota, 4, and currently, a litter of nine German Shepherd puppies. Their home is a sprawling “old-world, castle-like” wood and stone Tudor. On the docket early next year is a kitchen renovation. Kenny’s wife Christiev, a stylist and talented jewelry designer, will no doubt be working with the most cutting edge of Cambria’s unique elite designs for the project. “She has a passion, joy and love of creating,” says Kenny, who faithfully wears one of her pieces every day – a very “rock and roll” locket with pictures of Christiev and the kids. Kenny’s own domestic passions focus more on their home’s extensive grounds,

CLASSIC CAR The baby blue Cadillac, one of John’s collection of classic cars, makes a guest appearance in the cover booklet of Big & Rich’s latest album, Gravity. It’s the first release on their own record label, and critics have called it “a country masterpiece.”

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hobby or what you do. There were other things I could do, but nothing else I wanted to do.

What does it take to make it in country music?

I think it’s because we’re authentic.

We’re still on the fringes somewhat, but over the years, the mainstream has come to us. When cut your own path, people come your

How do you make a long-term partnership succeed?

We succeed because we support each other. We’ve never felt like we’re trying to ‘keep up.’ Big & Rich is a team effort.

If the team wins or loses, it’s the team.

We’ve had heated arguments over the

years, but at the end of the day you realize you’re shooting for the same thing.

What do you most appreciate about Kenny?

He can and does work as hard as I do. And he’s wildly imaginative. He’ll say 10 things and nine will be out there, but the tenth will be brilliant. That idea will turn into a great song or marketing idea.

What does it mean to work hard?

When I was growing up, my father didn’t earn much as a preacher, so he did every odd job there was from mowing grass to being a night watchman. It got lean and mean every now and then. But it was a good way to learn that you do whatever you have to do.

OSWALD ENTERTAINMENT; PAGE 31: JOE HARDWICK

There’s no secret to it. You have to know that it’s your life.

After you’ve been knocked down a few times, that’s when you determine if country music is a

Why do people respond so strongly to the band?

way. Artists shouldn’t make art based on what they think people will like.

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Why are you so committed to giving back?

My granddaddy won six Purple Hearts in World War II, and I remember well the double-wide in Amarillo. It never leaves you. It makes you want to take care of other people when you can.

What do you want to happen every Big & Rich show?

We want to end the show with us more out of breath than our fans. We want to leave it all on the stage every time, every place, whether we’re playing for 40 people or 500. When we step on the stage it’s full throttle the entire way.

What does it mean to you to be part of Big & Rich?

Put Albert Einstein and Thomas Edison in a room together, give them a chemistry set and say ‘Have at it guys!’ Davy Crockett and Daniel Boone.

Lewis and Clarke.

We’re not afraid to step off into the unknown and go as far as possible. And because there’s two of us, we have a better chance at winning – and a lot more fun.

“You can’t be great until you’ve been broken down and built yourself back up. That’s when you get to a spot when you’re semi-indestructible. ” —JOHN RICH a vegetable garden and fruit trees. “If I have a minute, after-party there for 500,” he says. “There were seven or I’m going to be outside working in the yard,” says the eight platinum acts at my house, jamming.” But, he adds, farmer’s son. The Davis boys, Mitch and Marty, owners there are big parts of the home that are private and familyof Cambria, also own dairy farms together. They hit it off only, and on many weekends, “I do what any dad does. I instantly with Kenny, having a commonality of agricultural pitch t-ball games. Take the kids bass fishing at a lake on backgrounds. Kenny spent the night with 50 acres I own nearby. At Halloween, we them in Minnesota and visited Davis TO VIEW BEHIND THE SCENE’S go trick or treating—though I have to wear VIDEO OF JOHN’S VISIT TO Family Dairies farm to see the more than CAMBRIA’S a mask, too, so I don’t cause a commotion.”

PLANT, INCLUDING 10,000 milk cows first-hand. Big Kenny No surprise that next year there won’t HIS IMPROMPTU CONCERT, GO TO OUR WEBSITE comes from the hills of the Alphin’s Virginia be a slowdown for Big & Rich. As of late AT CAMBRIAUSA.COM/ farmland, and hasn’t lost touch with that 2014, one of the duo’s most recent songs ALL-AMERICAN neighborly way of his youth. A good old “Look at You” was No. 13 and moving up farm boy who loves people, Kenny’s also been known to Billboard’s “Hot Country” chart. A new album, “Lovin’ greet some of the many tour buses that pull up to his gate.

Lately,” featuring country great Tim McGraw, is due out in “If I’m free, sometimes I’ll go out the front door to wave,” early 2015. “We’re even better songwriters than we were he says. “These people are my fans, the ones who got me 10 years ago,” says Rich. “There are no limits on what where I am.” we do, whether it’s writing or performing. There are no John and his wife, Joan, who runs a modeling agency, boundaries. Neither of us is afraid to try anything.” And are parents to Cash, 4, and Colt, 3, and built a 92-footthere’s no doubt that the band’s many fans are eager to high modern poured-concrete three-story he calls “Mt. embrace whatever “anything” may be.

Richmore”: It features mini-bars in the bathrooms, a So now we know what it is to be “Big & Rich”, entrerooftop swimming pool and a 4,000-square-foot working preneurs, founders, business-men, brand builders, creators, nightclub with a view of downtown Nashville that John risk takers, family men, farmers, preachers sons…impressive often opens for charity events and music industry parties. pillars of this unique, and very successful country music “The night of the last Country Music Awards, we had an duo, known quite succinctly as, Big & Rich.

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“WE DEVELOP AND TEST 500 RECIPES A YEAR OUT OF THIS LITTLE KITCHEN,” STONE SAYS, GLANCING AROUND THE 16-FOOT BY 12-FOOT TEST KITCHEN COMPLETED ONLY SIX MONTHS AGO AND IN CONSTANT USE.

WHITEHALLTM

Desert CollectionTM © Cambria 2014

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IN GOOD TASTE

By

Louise Morgenstern Photography by George Holz

CELEBRITY CHEF CURTIS STONE BELIEVES MAGIC HAPPENS WHEN THE FRESHEST FOOD IS S E R V E D T O A DV E N T U R O U S D I N E R S I N A B E G U I L I N G S PA C E . H E I S I N T H E B U S I N E S S O F M A K I N G T H AT MAGIC, AND HE IS A WIZARD AT I T . M AU D E , H I S I N T I M AT E , 2 5 - S E AT R E S T AU R A N T I N B E V E R LY H I L LS , WA S N A M E D B E S T N E W R E S T AU R A N T I N L O S A N G E L E S 2 0 1 4 B Y L A W E E K LY E I G H T M O N T H S AFTER IT OPENED ITS DOORS. But being a chef is only one of the toques the 39-year-old chef from Melbourne, Australia wears: he is also a TV personality, cookbook author and kitchenware designer.

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kitchen’s 8-foot by 4-foot center island. “You spend so much time in a kitchen looking down at your work surface, to have a beautiful canvas like this is really nice,” says the rangy former footballer. “I think the work surface sets the tone for the whole kitchen.” In Curtis’s case, that means something clean and elegant, sophisticated but simple—a product to match his own style.

He chose a product that can stand up to his own high-energy, round–the-clock demands on it. “We’re in here five or six days a week, for nine or ten hours,” he says. “We develop and test 500 recipes a year out of this little kitchen,” he says, glancing around the 16-foot by 12-foot room, where all of the other counters are also covered in Cambria’s Whitehall design. The test kitchen was completed only six months ago and is in constant use, not only for cooking, but also for photo shoots and TV segments. It can take whatever Curtis and his team can dish out. “We treat the surface a lot more roughly than others would,” he says. “We use heavier, bigger pots, you’re not going to chip it or burn it. It’s super durable.”

Curtis spends virtually every morning here, brainstorming how to pull off the monthly miracle that is the prix-fixe tasting menu at Maude. The restaurant’s nine-course meal (guests don’t get to choose) is based on a single seasonal ingredient incorporated into every dish in some way. In November, it was truffles; in December winter squash. “We ask ourselves, ‘Can we juice it, boil it, poach it, shave it, serve it raw?’ We delve into all that is playful and experimental,” Curtis says.

Those words describe Curtis himself these days. His wife, American actress Lindsay Price, just gave birth to the couple’s second son, Emerson, in September. Big brother Hudson is three and a budding chef. “He absolutely loves cooking with me!” Curtis says, offering to share a video of Hudson putting maple syrup on his French toast from earlier that morning. “I tell him, ‘Measure me two cups of flour, buddy,’ and it takes him two or three minutes, and he makes an absolute mess and of course I have to re-measure it, but he loves it.”

the dinner table :

“The dinner table was always an important place in my family,” says Curtis Stone in a reflective moment—rare for this non-stop chef/TV personality/author/ entrepreneur. He recalls the nightly ritual fondly in the villa that serves as his test kitchen and de facto second home. “In some ways there was a formality about it,” he says. “My brother, mother, and I would sit in our specific spots and go around the table, each talking about the best thing and the worst thing that had happened to us that day.”

“YOU SPEND SO MUCH TIME IN A KITCHEN LOOKING DOWN AT YOUR WORK SURFACE, TO HAVE A BEAUTIFUL CANVAS LIKE CAMBRIA IS REALLY NICE. I THINK THE WORK SURFACE SETS THE TONE FOR THE WHOLE KITCHEN.” —­CURTIS STONE 34 |

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CARROTS: SUSY MORRIS/CHIOTSRUN.COM; ILLUSTRATION: JENNA LALLEY

I

’ve always really loved what I do and I get out of bed thinking about it,” says Curtis, who with his bright blue eyes and spiky blonde hair might have had a successful career as a model. Dressed casually in jeans, light blue chambray work shirt and John Varvatos lace-ups, he is sitting in the living room of the Mediterranean-style villa that houses his test kitchen, 500-bottle wine cooler, and offices. After twenty years as a professional chef, he insists, “I still have the same feeling of going into the restaurant and not being able to wait to cut into a terrine I made the night before.”

Chances are, that terrine was first tested on the sleek slab of Cambria in snowy Whitehall covering the nearby

STONE'S PHILOSOPHY OF “FRESH. SEASONAL. INGREDIENT-DRIVEN.” IS THE DRIVER BEHIND MAUDE’S PRIX-FIXE TASTING MENU BASED ON A SINGLE SEASONAL INGREDIENT INCORPORATED INTO EVERY DISH IN SOME WAY.

WHITEHALLTM

Desert CollectionTM © Cambria 2014

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“…IT HAD MY NAME ALL OVER IT!” STONE BLENDS THAT SAME ENTHUSIASM INTO COOKING IN THE KITCHEN OF HIS NEW BEVERLY HILLS RESTAURANT, MAUDE. (LEFT; OPPOSITE, RIGHT).

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ALL BY RAY KACHATORIAN

“I’VE ALWAYS BEEN A GREEDY LITTLE MONSTER WHO CAN’T GET ENOUGH FOOD,” HE SAYS, GRINNING. “LEARNING HOW TO COOK WAS AN EXTENSION OF ALWAYS WANTING TO EAT.” —­CURTIS STONE Curtis was only a bit older than Hudson when he himself fell in love with cooking. He credits his grandmother Maude, the restaurant’s namesake, for teaching him. Her recipe for Yorkshire fudge did the trick. “I’ve always been a greedy little monster who can’t get enough food,” he says, grinning. “Learning how to cook was an extension of always wanting to eat. ” He is still a self-proclaimed chocolate addict, preparing it right on the Cambria island. "We temper chocolate (allow it to set up) right on the surface; it stays cold because of the natural stone."

Even as a kid, he was a competent cook, but success in school was another story. A diffident student as a teenager, he chose “footy” (aka soccer) and surfing over study and initially vetoed college.

But he still loved food and flavors, and at 18, opted

for a four-year cooking apprenticeship in Melbourne.

A year of chopping carrots gave him pause, but soon enough, he was hooked. He describes the attraction this way: “Extreme heat, long hours, sharp objects, crazy people, blood, sweat, and tears. It had my name all over it!” At 22, he headed for London and the kitchen of Marco Pierre White, one of Britain’s most celebrated chefs and the youngest ever to be awarded three Michelin stars. He literally walked in through the back door and offered to do slave labor on the spot for free. Within three years, White had made him Head Chef at Quo Vadis, still one of London’s most acclaimed restaurants. He was just 25.

All along, his cooking philosophy had been evolving, reflecting technique learned in French kitchens and his experiences living abroad. Fresh.

home- cooked meals :

The meals would be simple: a roast or a home-made pizza, but through them, Curtis says he learned important human values that he applies in both his personal and professional lives: “Appreciation for the person who cooked, cooperation because someone had to set the table and others have to wash, dry and put away.” And conversation.

Food is really the conduit for forging closeness, good times, interacting with people you care about,” Curtis says.

It is in that spirit that he returned to the daily demands of a kitchen and created his first restaurant, Maude, an instant hit. In that seductive space with turquoise banquettes and mismatched vintage china, he has sought to create a sophisticated, international version of the “conduit” he first experienced around his family dinner table in Melbourne, Australia.

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STONE CREDITS HIS GRANDMOTHER MAUDE, THE RESTAURANT’S NAMESAKE, FOR TEACHING HIM HOW TO COOK AT AN EARLY AGE.

I “ ’ve always loved that adrenaline rush of walking into a service at 5p.m. and thinking, ‘How are we going to do it tonight? ?’ Because it’s different every night.”

—­CURTIS STONE

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OPPOSITE: RAY KACHATORIAN; ABOVE: QUENTIN BACON; ILLUSTRATIONS: JENNA LALLEY

Seasonal. Ingredient-driven. His devotion to it grew further after a dream gig came along: an Australian TV producer tapped him to star in Surfing the Menu, in which two surfer-chefs would travel around the country in search of organic mangoes and boutique breweries.

“I thought, ‘Yeah, sure, someone’s going to pay me to do that,’” he recalls, with no attempt at hiding his sarcasm.

But the offer was good enough to leave London for, so Curtis and a fellow chef visited vineyards, paddocks, fish farms and even an apiary, then prepared the fresh fare on camera. The show got him noticed. Surfing the Menu caught the eye of Los Angeles producers, who brought him to the U.S. for Take Home Chef on Discovery Channel’s TLC. Since then he has hosted or been a judge on a half-dozen food series, including Top Chef Masters, Around the World in 80 Plates, The Chew, Rachel Ray and most recently, Top Chef Duels on Bravo, among dozens of appearances on other programs.

His good looks and laconic ease in front of the camera have made him a TV star. In November, he debuted as host of a new Food Network cooking competition show, Kitchen Inferno. But Curtis is more than just another pretty face in Los Angeles (although he was named one of People Magazine’s Sexiest Men Alive in 2006). He recently published his sixth cookbook, “Good Food, Good Life: 130 Recipes You’ll Love to Make and Eat,” (Ballantine) due on shelves March 2015, following up on his New York Times best-seller, “What’s for Dinner? Delicious Recipes for a Busy Life.” His Kitchen Solutions line of cookware

the experience :

Curtis, wife Lindsay Price, and son Hudson (pictured above) just welcomed their newest addition to the family, Emerson, in September.

for home use is sold worldwide and he just launched a new tableware design at giant retailer Target, Australia.

Any one of these endeavors would seem to provide a fine career for most people, so why open an elite restaurant at this stage of the game? “The challenge of a restaurant is a really intense one, like going into battle,” says Curtis. “I’ve always loved that adrenaline rush of walking into a service at 5 p.m. and thinking, ‘How are we going to do it tonight?’

Because it’s different every night.”

And with that, he’s off. His waiting team is lined up with questions. There are places to be and appearances to be made. And as always, delicious, beautiful food to cook.

CHEF’S CHOICE

“As chefs we can get carried away with ourselves a lot of times,” he observes.

The food, he says, is only one part of the experience.

“Do you walk out of a restaurant and think, ‘I’m going back for that food’?

Or are you thinking, ‘I just had the most amazing night with my wife or partner or whomever.’ I choose to think it’s the latter and that’s what I try to create.”

WANT MORE? VISIT CAMBRIAUSA.COM/ STYLE FOR SOME OF STONE'S FAVORITE SEASONAL RECIPES.

CURTIS S TONE MAK ES A HA BIT OF COOK ING WITH T H E V E RY B E ST OF T H E S EAS ON. HERE A RE HIS FAVORITE US ES FOR HIS TO P 6 FAL L / WINT E R PIC KS.

WHITE TRUFFLES

MUSHROOMS

PUMPKIN

CAU L I F L O W E R

BROCCOLI

P O M E G R A N AT E

The daddy of all truffles!

They should be shaved raw over something very simple like a plain risotto or homemade pasta— the heat ignites their distinctive flavor.

There are over 1,900 varieties of wild mushrooms that range in taste from very delicate to blow your head off with flavor. They taste best when sautéed, stirred into a risotto or pureed for a cream of mushroom soup.

This large, long lasting variety of squash has a high water content (90%), so you don’t need to cook it for long to achieve good intensive flavor.

Cut and roast in extra virgin olive oil with sage leaves, salt and pepper.

Cauliflower has long been considered an underdog vegetable but has risen through the popularity ranks in recent years.

I like to lightly fry in Middle Eastern spices and serve as a side.

I know not everyone agrees but broccoli is one of my favourite ingredients. It’s high in fiber and vitamin C and lends well to pasta dishes plus throw the florets into a comforting chicken casserole.

Sprinkle versatile and vibrantly colored pomegranate seeds, which are rich in potassium and vitamin C, over anything from a leafy salad, a nice piece of salmon to your favorite cake.

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eat+drink BRING ON THE

BUBBLY Not just for weddings and toasts anymore, nothing says “celebration” quite like a glass of Champagne.

Here’s how to choose a wine worth toasting to.

By AMANDA LECKY Photography by STEVE HENKE

As if by reflection of the bubbly drink itself, champagne is certain to bring a little lively elegance to any occasion.

Not to be saved for one or two special moments each each year, drink this complex and delightful wine with anything from gourmet popcorn and chocolates to a perfectly seared porterhouse. Choosing the right match for your menu and mood is easy if you know the basics of variety and style. Read on for the details you need to find a sparkler you’ll love to sip.

LANGDONTM

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ONLY WINE MADE IN A SPECIFIC REGION OF FRANCE CAN BE CALLED CHAMPAGNE. EVERYTHING ELSE IS SPARKLING WINE.

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Choosing Your Bottle

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Key terms and considerations from our panel of experts.

THE PERFECT PICK

» Variety: There are three types or varieties of Champagne: blanc de blancs, made only from white Chardonnay grapes; blanc de noirs, made from black Pinot Noir and Pinot Meunier grapes; and rosé, made by adding a small amount of red wine to the otherwise white mix.

» Vintage or non-vintage:

Vintage Champagnes are made only from the grape harvest of a single year. More common (and less expensive) non-vintage Champagne is composed of more than one year’s harvest.

» Producer: As you shop,

you’ll find options from large producers or “Négociant Manipulants,” which produce Champagne from the grapes of many different growers, and grower-producers or “Récoltant Manipulants,” which produce Champagne from grapes grown in their own vineyards. Grower Champagnes often have a more “artisanal” quality.

ORDERING OUT

» Price: Champagne is the

most tightly regulated, quality controlled type of French wine, so the good news is it’s hard to go wrong at almost any price. Non-vintage Champagnes are typically less expensive, as are grower products. A prestige cuvée is a vintner’s finest product and will cost more.

» Flavor: Match the variety

of Champagne to the food you’ll be eating. Crisp blanc de blancs are ideal apéritifs.

Blancs de noirs go well with richer foods. Rosés complement meats nicely.

» Ask the expert: In addition to

the variety and dryness rating (see “Brut,” right), the area of origin of the Champagne, can greatly influence its flavor profile. For example, Champagnes from the Côtes des Blancs area have a briny note that’s great with seafood.

A good sommelier will be able to offer guidance based on those subtleties.

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SERVING TIPS

» Storing: A high-quality bottle

of champagne will improve over time, if stored in a consistently cool, dark place.

If you don’t have such a space, buy Champagne closer to the time you intend to serve it and keep it in the refrigerator.

» Chilling: Most champagne is served over-chilled, say our experts. To enjoy maximum flavor, place in an ice bucket filled with both water and ice cubes for about half an hour; serve at 51° to 53°.

» Opening: Only open a chilled

bottle. Open the wire guard, loosen the foil around the cork. Point the bottle away from people and valuables.

Holding the cork with your hand, rotate the bottle, slowly easing the cork out until you hear a “pop.” Enjoy.

DID YOU KNOW? SCHRAMSBERG, AN AMERICAN VINEYARD IN NAPA, CALIFORNIA, HAS PLAYED A ROLE IN HISTORY. SCHRAMSBERG’S BLANC DE BLANCS WAS USED FOR PRESIDENT NIXON’S 1972 “TOAST TO PEACE” WITH CHINA’S PREMIER ZHOU ENLAI. AND THEIR SPARKLING WINES HAVE BEEN SERVED AT OFFICIAL STATE FUNCTIONS EVER SINCE.

SUPERLATIVE SELECTIONS Leslee Miller, Certified Sommelier of amuseewine.com suggests a variety of irresistible options just right for any occasion or menu

READING LABELS Every Champagne label offers a series of clues that reveal the character of the wine inside.

T Y P E O F W IN E

1 At the top of the label will be the type of wine, in this case, Champagne.

DATE O F V IN TAG E

2 The label of a vintage Champagne, will display the year of the harvest.

But non-vintage Champagnes (like this one) will not have a date.

BRAND

3 The name of the house that made the Champagne.

ST Y L E

4 Champagnes are described by their sugar content and corresponding taste.

From driest to sweetest, you’ll find Brut Nature, Brut (the most common), Extra Sec, Sec, Demi Sec, Doux.

CUVÉE

5 Name of the particular blend.

STEVE HENKE

DOMAINE DES BAUMARD MARC HEBRART LE MESNIL ‘CARTE CORAIL ‘CUVÉE DE RESERVE’ ‘SUBLIME’ 2007 ROSÉ’ CRÉMANT DE BRUT NV, $55 GRAND CRU BLANC LOIRE, $27 Subtle notes of green DE BLANCS, $65 A ‘stunner’ for its priceapple, lime zest, A lovely sparkling wine point, the Loire Valley wine and cherries mark with notes of peach is light and lively with a this grower-style and apricot and a long, bright peppery note.

Champagne. supple finish.

GASTON-CHIQUET ‘SPECIAL CLUB MILLESIME’ BRUT NV, $100 Thirst quenching and mouth filling; the wine fills the mouth with notes of baked apple tarte tatin.

Whitney Schubert, French Brand Manager, Polaner Selections, polanerselections.com

6 Champagne from different areas in the Champagne region can have very different flavors.

B OT T L E S IZ E

7 A standard bottle is 750 mL; a magnum is 1.5 L.

OUR EXPERTS Oumy Diaw, Gilles Fallowfield, Champagne sommelier award-winning Champagne and consultant, expert and author, thechampagnesommelier.com champagneguru.co.uk

TOWN O F O R IG IN

Rob Rudolph, founder, New France Wine Company, newfrancewine.net

ALCO H O L C O N T E N T

8 Described as a percentage by liquid volume.

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eat+drink

By AMANDA LECKY Photography by STEVE HENKE

FOR RICH, JUICY FLAVOR LOOK FOR PLENTY OF “MARBLING,” OR FLECKS OF FAT THROUGOUT THE MEAT, LIKE IN A T-BONE.

ELLESMERETM

Coastal CollectionTM © Cambria 2014

Picking the perfect steak is easy with these professional pointers.

STRIP STEAKS ARE IDEAL FOR GRILLING. HAVE YOUR BUTCHER CUT THEM AT LEAST 1” THICK, AND DON’T TRIM THE FAT.

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GRASS-FED BEEF HAS LESS FAT AND WILL COOK FAST—SOMETIMES TWICE AS FAST AS GRAIN-FED BEEF—AND MAY BE TOUGH BEYOND MEDIUM-RARE.

“A good butcher or restaurant should be able to tell you where the meat came from and be proud of the quality. That’s the key to finding a great steak.”

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SKETCH WITH NAMES INSTEAD OF NUMBERS

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–CHRIS CARTER, BUTCHER PORTER ROAD BUTCHER, NASHVILLE, TN

A BUTTER-AND-HERB MIX IS THE PERFECT COMPLEMENT FOR THE LUXURIOUSLY TENDER TEXTURE OF TENDERLOIN STEAKS, OR FILET MIGNON.

The Cut THE CLASSICS

TENDERLOIN [ 3 ] Cut from the center of the loin, the tenderloin, also known as the filet or filet mignon, has an exceptionally tender texture, very little internal fat—and a correspondingly mild flavor.

RIBEYE [ 2 ] Cut from the roast at the top of the rib, the RibEye Steak, also known as Delmonico steak, is a boneless cut that's richly marbled and full of flavor. (When the bone is attached, it's called a rib steak; when the roast is intact, it's known as standing rib roast or prime rib).

STRIP [ 3 ] Also called New York strip, Kansas City strip, top sirloin, or shell steak (when sold bone-in), the strip steak is cut from the loin of the steer. It has a tightly grained texture that results in a nice chew and full, beefy flavor despite having less marbling than the rib-eye.

T-BONE [ 3 ]

ROAST MARROW BONES TO ENJOY THE IRRESISTIBLY RICH FILLING, OR USE THEM TO SERVE SAUCE, OR SALT AND PEPPER.

Some consider the T-bone, also sold as the Porterhouse steak, to be the best of both worlds: It consists of a tenderloin steak and a strip steak joined in the middle by a t-shaped bone.

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eat+drink

PAIRINGS

ELLESMERE

TM

Coastal CollectionTM © Cambria 2014

The Cut

CHEF FAVORITES

IF YOU SEE “DRY AGED” ON A MENU, SAY “YES PLEASE”: THE PROS CONCUR THAT THIS TECHNIQUE PRODUCES STEAK WITH BETTER FLAVOR

W I N E | WEINERT ‘CARRASCAL’, MALBEC, ARGENTINA $18 The pairing of wine to steak greatly depends upon the cut, but Malbec fits almost every ‘meat’ situation.

B E E R | Brown ale’s gentle roastiness and caramelization matches the savory, succulent taste of pan-seared or chargrilled steak. Low bitterness and earthy hops make it the perfect partner to a tangy blue cheese topping.

FLATIRON STEAK [ 1 ] From the shoulder of the beef, it's both extremely tender and super-flavorful.

CHUCK EYE [ 1 ] An extension of the ribeye muscle from farther up the shoulder, this cut has more flavor and more chew than the ribeye (and it's less expensive).

CRUMBLED BLUE CHEESE IS A CLASSIC STEAK TOPPER. OTHER TASTY OPTIONS: CHIMICHURRI, BERNAISE SAUCE, OR COMPOSED BUTTER.

RIB-EYE CAP [ 2 ] The fattier, more loosely grained top section of a ribeye steak, this is a favorite quick-cooking cut of the chefs and butchers alike.

TRI-TIP [ 4 ] From a triangular section of the sirloin, the triangular tri-tip steak is richly marbled and full of flavor.

HANGER [ 6 ] Named for its position on the cow ("hanging" off the front of the belly), this sleeper steak is also known as butcher's steak—possibly because it's the cut the butcher traditionally kept for himself. It has a loose texture and a rich, beefy flavor.

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1 WHEN YOU’RE SERVING A REALLY SPECIAL CUT, KEEP THE SIDES SIMPLE:PAN-ROASTED ONIONS LEND CARAMELIZED FLAVOR WITHOUT COMPETING WITH THE STAR.

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OUR EXPERTS AGREED ON THREE POINTS: SALT AND PEPPER ARE THE ONLY SEASONINGS A FINE STEAK NEEDS. TO DETERMINE DONENESS, USE AN INSTANTREAD THERMOMETER. AND, LET THE MEAT REST BEFORE YOU CUT IT.

WHEN PAN-COOKING, ADD AROMATICS LIKE ONION AND FRESH HERBS TO INFUSE THE MEAT WITH EVEN MORE FLAVOR.

HOW TO COOK T-BONE

RIB-EYE, STRIP

TENDEROLOIN

CHUCK EYE

HANGER

Grilling is ideal for bone-in cuts, because it’s easier to cook the meat evenly. Richly marbled T-bones need no marinating: Just salt and pepper liberally before cooking.

You can grill these boneless cuts, or cook in a hot cast-iron pan. Start the steak in oil, then add butter when it’s close to being done.

Add aromatics like herbs if you wish.

Because it has little fat, the tenderloin or filet mignon cooks quickly. Use high, direct heat—grilling or pan-cooking both work well. And don’t overcook: medium-rare is ideal.

Known as the “poor man’s rib eye,” the chuck eye is less flavorful than its fancy cousin, so start with a marinade (mix an acidic base like citrus juice or soy sauce with oil and herbs) then grill or sear.

Add flavor and tenderize by marinating overnight. Seal steak and a mix of olive oil, crushed garlic, fresh thyme and rosemary, salt and pepper in a zip-top bag. Wipe off marinade; grill or sear.

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eat+drink COLLYBROOKETM Marble CollectionTM

START WITH THE LUSCIOUS TEXTURE AND EARTHY FLAVOR OF TERRINE OR PATE

© Cambria 2014

Charcuterie START YOUR PARTY WITH A WELL-COMPOSED SELECTION

Whether it’s the prelude to a meal or the meal itself, charcuterie—essentially, a selection of cured and prepared meats—is as flexible as it is delicious.

There’s no right or wrong combination. Just take Publican Prime Meat’s Missy Corey’s advice: Mix textures and flavors, balancing firm with soft, mild with spicy or smoky.

ADD A SALTY CURED MEAT LIKE PROSCUITTO OR SPANISH JAMON SERRANO

ACCOMPANIMENTS B R E A D | Choose something firm enough to spread on, like a sourdough or rye.

M U S T A R D | Try two: a Dijon and a whole-grain mustard for contrast.

P I C K L E S | Cornichons are a classic choice, or serve bread- and-butter pickles.

J A M | Stay away from anything too sweet. Apricot, fig, cherry, or raspberry are perfect.

OUR EXPERTS Chris Carter and James Peisker, Butchers, Porter Road Butcher, Nashville, TN; prbutcher.com Hang Cordier, Olivier’s Butchery, San Francisco, CA; oliviersbutchery.com Missy Corey, sous chef, Publican Quality Meats, Chicago, IL; publicanqualitymeats.com

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SERVING SUGGESTION

CHARCUTERIE IS AT HEART A CASUAL TREAT, SO SERVE IT FAMILY-STYLE ON A RUSTIC BOARD OR EARTHENWARE PLATTER, WITH EVERYTHING PRE-SLICED FOR EASY SERVICE.

HEAD CHEESE LENDS A BOLD NOTE. ACIDIC OLIVES AND PICKLES CUT THE RICHNESS OF THE MEAT. FINISH WITH A HINT OF HEAT: A HOT SAUSAGE OR A SPICY PEPPER SAUCE FOR SPREADING ON BREAD.

GUIDE book // LOCAL SCENE DESIGN TOUR

CAMBRIA GALLERY ON EL PASEO

“When people shop on El Paseo they are looking for an experience,” says John Brekke.

“And from the moment they walk through the door of our Cambria Gallery on El Paseo, a memorable design experience is what they get.” The gallery features new vignettes for kitchen, bath, wine and bar installations and is located only three miles from the Cambria Gallery on Cook Street, which features 17 additional design vignettes and 68 full size stone slabs. Brekke adds: “We want each guest’s visit to our gallery to be personal and unique, reflecting the same quality our product delivers.”

L O C A L FAV O R I T E

EL PASEO: ROGER ROBLES; FASHION WEEK: JIRO SCHNEIDER, LANI GARFIELD/COURTESY FASHION WEEK EL PASEO

THE VENUE SUSHI BAR AND SAKE LOUNGE thevenuepalmdesert.com

Raved about for the cuisine and ambience, this is one not to miss!

TA S T E

SAVORY SPICE SHOP

Taste and sample hundreds of salts, spices and herbs from around the garden and around the world.

73399 El Paseo Boulevard, Palm Desert, CA; 760-3464372; savoryspiceshop.com

PALM DESERT, CA

Artisanal start-up Desert Dist illing now offers spiced rum (left) and vod ka. desertdist illing.c om

Whether it’s hitting the links for a round of golf, or shopping along the palm-tree and boutique-lined shopping district of El Paseo, Palm Desert is the perfect place to soak up local color—and the desert sun—this time of year. “People from all over gather to enjoy the beautiful weather during the winter,” says John Brekke, president of Cambria California. “The vacation-like atmosphere encourages people to enjoy all the Desert has to offer.” By JANE COSTELLO

J O I N C A M B R I A AT

THE EMPIRE POLO CLUB

FASHION WEEK

SHOPS

EL PASEO

Over a mile of restaurants, boutiques, and galleries—everything rom the Apple store to Escada to Theodore—reminds visitors why El Paseo lives up to its reputation as the Rodeo Drive of the desert. Through April, be sure to check out the evening Art Walk on the first Friday of every month, along with the Saturday Sunset Serenades. 73470 El Paseo, Palm Desert, CA 877-735-7273, elpaseocatalogue.com

Hit the runway under the Big White Tent between El Paseo and Shadow Desert for the 10th annual Fashion Week celebration from March 21-28. fashionweek elpaseo.com

ARTS

LA QUINTA ARTS FESTIVAL

EDWARD LENTSCH Mixed media artist regularly featured at the El Paseo Gallery. artistleague.com

Considered one of the top arts festivals in the country, the 33rd Annual La Quinta Arts Festival runs from March 5-8 and highlights the work of top and emerging artists, as well as exhibits featuring sculpture, photography, jewelry, wood, glass and ceramics. 78495 Calle Tampico, La Quinta, CA; lqaf.com

When you’re in Palm Desert, do as the locals do. On sunny Sunday afternoons from January through March, that means relaxing at the Empire Polo Club in Indio.

Cambria is delighted to provide signature Cambria® hospitality on select Sundays at the luxurious Terrace VIP Club. For details, contact Cambria at 760-340-0600 or visit empirepolo.com.

CHECK OUT

COACHELLA MUSIC FESTIVAL April 10-12 and 17-19 coachella.com

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GUIDE book // WORD ON THE STREET

ON OUR RADAR

MARIEL HEMINGWAY

BRAVO MARIEL! Since 2010, when Mariel Hemingway joined Cambria as a brand advocate, our relationship has evolved and deepened into a true friendship. As part of Mariel’s personal journey to better understand her complex family history, she collaborated with two-time Academy Award-winning director Barbara Kopple and producer Oprah Winfrey to create Running From Crazy, a deeply emotional and moving documentary.

CREATE A SEAMLESS IMPACT WITH CAMBRIA’S JUMBO SLABS. SHOWN HERE: SUMMERHILL™ FROM THE COASTAL COLLECTION™ IT IS THE STAR OF THE KITCHEN.

The film, which made its debut at the 2013 Sundance Film Festival, received a Primetime Emmy nomination from the Academy of Television Arts & Sciences.

Find Running From Crazy on DVD on Amazon.com and Netflix.

New Designs, New Impact WALES, WITH ITS WILD AND RUGGED LANDSCAPE, IS THE HOME OF CAMBRIA’S FOUNDING FATHERS, and an endless source of inspiration for Cambria designers.

With the addition of 13 innovative new designs Cambria now offers more than 120 trend-setting looks, more than any other stone manufacturer in the world. With American-made quality and craftsmanship, all Cambria designs are completely maintenance–free and offered at the same price point, allowing the flexibility to explore all design possibilities without compromising style preference or budget. ®

BEGIN DREAMING, PLANNING AND MAKING YOUR PROJECT A REALITY AT CAMBRIAUSA.COM

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YOU ASKED, WE ANSWERED: CAMBRIA INTRODUCES

JUMBO SL ABS To help you create maximum impact with breathtaking results, Cambria’s jumbo slabs measure nearly 5.5 feet wide by 11 feet long.

Available in all Cambria designs, jumbo slabs are ideal for envyinducing countertops, center islands and any other dramatic, seamless surfaces.

Go big or go home!

CAMP CAMBRIA SHINES RECENTLY, THE ARTHRITIS FOUNDATION HONORED CAMBRIA WITH THE 2014 INNOVATIVE PHILANTHROPY AWARD FOR CAMP CAMBRIA, a summer

RUNNING FROM CRAZY MOVIE POSTER: CABIN CREEK FILMS CABINCREEKFILMS.COM/RUNNINGFROMCRAZY_EPK; TODAY SHOW LOGO: NBCUNIVERSAL; KITCHEN PHOTO: PHOTO COURTESY OF THE PRINCESS MARGARET WELCOME HOME SWEEPSTAKES 2014

camp for kids and teens with juvenile arthritis in Maple Lake, MN. Developed by Cambria®, and in collaboration with the Arthritis Foundation Upper Midwest Region, Camp Cambria is an enchanting place where campers can relax, swim, play games, explore nature, gain new tools to manage their disease, enhance their self-esteem, and form new friendships that endure long after camp is over. Learn more at CampCambria.org.

“We love to see kids relaxing, having fun, being joyful, making friends, and being part of a crescendo of energy.”

—MARTY DAVIS, PRESIDENT AND CEO, CAMBRIA

Ask Lou about Cambria!

Recently, the TODAY show’s home improvement expert Lou Manfredini joined Kathie Lee and Hoda to chat about the best materials for countertops.

Manfredini gave Cambria a thumbs-up, saying, “Amazing...design-friendly, beautiful selection...

Cambria’s done a nice job.”

KATHRYN M. IRELAND

WSJ: Go-To Designer Resources When The Wall Street Journal columnist Kate Betts signed up for a three-day interior design boot camp with Kathryn M. Ireland, the L.A.-based, British-born decorator and star of Bravo TV’s Million Dollar Decorators, she began to realize the value of a decorator.

Welcome Home to Cambria!

The Princess Margaret Cancer Centre in Toronto, Canada, is one of the world’s top five cancer research centers. This year, Cambria joined forces with The Princess Margaret Cancer Foundation, Brian Gluckstein, beloved Canadian interior designer, to create a stunning showcase home as a grand prize in the 2014 Welcome Home Sweepstakes.

Last year’s sweepstakes raised more than $20 million, now that’s good medicine.

TORQUAYTM

Marble CollectionTM © Cambria 2014

“They make decisions,” says Betts. On Ireland’s list of fail-safe, go-to resources: Cambria countertops. “It looks like marble but doesn’t require the upkeep.” Says Ireland.

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Joy There is a place where it is good to get lost. The place between then and now where utter abandon resides. That space within each of us that feeds our soul and is wholly our own, but can be shared with as many or as few as we choose.

If, that is, they too are willing to get lost. No boundaries, no rules—just pure joy.

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LAST look

FIND YOURSELF BREATHLESS...AGAIN. Inspired by the coastal region of Wales, Cambria® designs combine timeless beauty and legendary durability. Now we’ve just added 13 breathtaking new designs. With a total of 122 distinctive selections, Cambria gives you more possibilities than ever to beautifully complement any style or decor. Find your next kitchen or bath at CambriaUSA.com.

NEW SUMMERHILL™

© CAMBRIA 2014

Coastal Collection™

© CAMBRIA 2014

UNCHARTED BEAUTY. Let your imagination wander to places it’s never been before with beautiful Cambria® designs. As the leader in natural stone surfaces, our design palette of more than 120 selections lets you explore nearly unlimited options for your next kitchen or bath. Start your journey at CambriaUSA.com.

NEW LANGDON™ Coastal Collection™