GOODSPEED The Tradewind Magazine | Issue 04 | May 2018

ISSUE 04 SPRING 2018

GOOdspeed THE TRADEWIND MAGAZINE

INSIDE

ACK’S WINE WHALES

NANTUCKET FOOD & WINE FEST

MARIO’S CART

PUERTO RICO’S CHEF, MARIO PAGÁN

PORT OF CALL

INTRODUCING CHRISTOPHE HARBOUR

feels like home...

ŠLAURENT BENOIT

Imagine a place that

Planning villa vacations in St. Barths, the Caribbean, and Europe for over 30 years.

and yet doesn’t at all.

VILLA ARN (WV ARROW MARINE), MONT JEAN

P R I VAT E V I L L A R E N TA L S , AT T E N T I V E C O N C I E R G E S E R V I C E , T R U S T E D E X P E R I E N C E

+1 401 849 8012

wimco.com

LETTER FROM THE EDITOR

LET’S CELEBRATE SPRINGING INTO SUMMER ISSUE After a long winter, chock full of snowstorms—as I write, my windowpane is being pelted with snowflakes despite the calendar telling me it’s the first day of spring—we are due for some sunshine-filled celebrations up here in the Northeast. Fortunately, all our destinations, not just those itching for warmer temperatures, deliver fun, celebratory events during these summer months in spades. From Nevis’ annual Mango Festival in July to Stowe’s Hot Air Balloon Festival and Nantucket’s beloved Wine Festival, which now has “Food” added to its title and a culinary village to prove the point, the reasons for getting to our destinations are plentiful.

The spring and summer months also mark a time for indulging in some of our favorite activities: eating, drinking, reading and yes, some more active ones too like yoga, running and sailing. Luckily there’s a festival for each of those in nearly every one of our destinations. For this issue, we focused on the people whose work reflects this idea of celebration and helping others better enjoy our destinations’ best offerings.

Aminata, the resident Wellness Guru of St. Barths, details her beloved hikes—a St. Barths activity not to be missed—while Chef Mario Pagán transforms his native Puerto Rican cuisine for both the refined diner’s palate and for those craving the comfort of authentic national cuisine.

Plus, his enthusiasm is infectious as he shares his excitement about all the opportunities on the island post-hurricane. We also delve into the history of the Nantucket Wine Festival by speaking to the stewards behind it, like founder Denis Toner, current owner Nancy Bean and restaurateurs and wine buffs Jane Stoddard and Carlos Hidalgo.

Lastly, this March I traveled to our destination Nevis’ close neighbor, St. Kitts, for the first time to check out the new real estate development, Christophe Harbour, whose deepwater marina is attracting the world’s top superyachts, while its glorious, mountainous landscape beckons future homeowners and members with opportunity. I look forward to sharing with you the undeniable potential there and celebrating yet another beloved element of spring: new beginnings.

Wishing you all a wonderful spring and summer filled with fun and flowers.

MEG NOLAN | mnolan@flytradewind.com

LETTER FROM THE FOUNDERS

Cheers!

Welcome to the season of celebration! I am a big fan of spring and summer as they celebrate the renewal of life. We have seen extraordinary renewal in the past months. After the devastating hurricanes of the fall, I am excited to see the entire Caribbean rebounding. SBH continues to impress, and I am excited that we will resume our service to Anguilla shortly.

Photo: Christian Oth

ERIC ZIPKIN | ezipkin@flytradewind.com

It’s hard to deny the lure of the New England summer, especially when it’s punctuated with fun, friends and family-oriented holidays and festivals.

I’m looking forward to seeing our Nantucket and Martha’s Vineyard family clients again, as our full schedule resumes in late April and late May. Nothing makes us happier than knowing we’re helping families reunite and celebrate together in their happy place.

DAVID ZIPKIN | dzipkin@flytradewind.com

DESTINATION LEGEND:

ACK = NANTUCKET

ANU = ANTIGUA

AXA = ANGUILLA

MVL = STOWE, VT

MVY = MARTHA’S VINEYARD

NEV = NEVIS

SBH = ST. BARTHS

STT

PAGE 2 | GOODSPEED MAGAZINE

= ST. THOMAS

ISSUE 04 SPRING 2018

GOOdspeed Photo: Anouk Masson Krantz

THE TRADEWIND MAGAZINE

TabLE of COntents Flight Plan

Control Tower

4 T H E L AT E S T A N D G R E AT E S T IN OUR EIGHT DISTINCT D E S T I N AT I O N S ......................... 4 St. Barths’ new villa services, Antigua’s Curtain Bluff, Mother’s Day gifts and Stowe’s private club

The Hangar

18 M A R I O ’ S C A R T . . ...................... 16 Noshing with Native Puerto Rican Chef Mario Pagán

T H E H I L L S A R E A L I V E .. ........... 18 St. Barth Wellness Guru’s Hiking Guide

F O A L F O C U S ........................... 20 Photographer Anouk Masson Krantz on her new book

In Every Issue

26 NANTUCKE T’S W I NE W H ALE S................................... 26 From Founder to Restaurateur, key perspectives on Nantucket’s annual Wine Festival

ST. KITTS: PORT OF CALL........ 36 Report from a recent visit to Christophe Harbour, the new superyacht marina and real estate development from Charles Darby III

RETURN TO NORMANDY......... 40

C A L E N D A R .............................. 14

V E C T O R ................................... 42

Not-to-miss events in our destinations

Tradewind’s routes and current happenings

H I D D E N H AV E N S .................... 24

S U N D O W N E R S ........................ 44

Moshup Beach, Martha’s Vineyard

Where to best toast the sunset

American C-47s prepare for a historic journey next May

©2018 Tradewind Aviation, LLC | Goodspeed is published four times a year by Tradewind Aviation. | EDITOR: Meg Nolan | DESIGN: Ann Zipkin | ann-design | AD SALES: Whitney O’Connor: advertising@flytradewind.com | ON THE COVER: Photography by Wayne Chinnock; Car by GEORGANTAS Design + Development SPRING 2018 | PAGE 3

POP ROCKS EDEN ROCK’S POP-UP BEACH CLUB

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FLIGHT PLAN

SBH

When life gives you lemons, the industrious make lemonade. And that’s just what the clever and hardworking team behind Eden Rock Villa Rentals, whose luxury villa rental operation is famed for its high-touch service, did following the devastation of Hurricane Irma. with festive-season clients looming large, and a void left by the temporary shuttering of Eden Rock Hotel, the ERV team, led by their vivacious rental director, Anne Dentel, found a slice of private beach on Lorient Bay and promptly set up shop.

Officially open since January, the Pop-Up Beach Club welcomed ER villa guests to its oceanfront enclave discreetly tucked behind a teak wall (similar to that of the entrance of the hotel), featuring swaying palm trees, rows of red-cushioned lounge chairs, a white-curtained massage tent and attractive staff clad in red swimsuits—each element more signature and Eden Rock-chic than the next. The lunch menu offers everything from lobster and burgers cooked on the open-air grill to our favorite, a cup of Ahi tuna salad. Service is available both on the lounge chairs facing the ocean and at tables ideal for groups, while a few small bar tables work for an aperitif.

Not just for Eden Rock Villa renters, though they are offered priority seating and reservations, the Pop-Up is also open to the public and serves as a welcome reminder of the strength and fortitude of the island, not to mention its iconic style. As first-time guests, it’s hard not to be impressed by the high quality and seamless design but also the exclusivity of the spot—as if it was simply waiting for them. Due to the Pop-Up’s tremendous success, Dentel told us that they may just keep it up and running once the hotel opens later this year. Having spent an enviable afternoon enjoying the ocean breeze and impeccable service, we certainly hope so.

IN JUST A FEW SHORT WEEKS,

CHECK OUT the

simple yet lovely beachside service, including lobster, burgers and our favorite—a cup of Ahi tuna salad.

LEARN MORE

www.edenrockvillarental.com

SPRING 2018 | PAGE 5

FLIGHT PLAN

SJU

CONDADO COOL

THE SERAFINA BEACH HOTEL OPENS IN SAN JUAN

Brand-new this March, the Serafina Beach Hotel (SBH) and its aMare Restaurant bring a bit of Miami’s iconic South Beach vibe and gleaming contemporary style to San Juan’s Condado area. known best for the historic Vanderbilt Hotel and fine dining restaurants like Mario Pagán, has seen a recent uptick in development, particularly post-hurricane, as opportunities appear plentiful.

Owned and operated by the dynamic Italian duo behind New York’s popular Serafina restaurants and managed by charming Frenchman PierreAlexandre, whose resume includes the Carl Gustaf and Christopher hotels on St. Barths, the SBH is San Juan’s answer for those seeking a polished, boutique oceanfront hotel with a vibrant bar and dining scene. Ensuring the perfect environment are evening DJ sets at the restaurant and alongside the pool bar, as well as weekend Bikini Brunches complete with a fashion show tailored by Thierry of St. Barths’ beloved La Plage, whose Wildside shop will reside in the lobby area next to a piña colada bar.

THE CONDADO AREA,

SBH

FOR MORE INFORMATION

www.serafinabeachhotel.com

PICNIC PERFECT WITH SOME BELOVED

beach restaurants closed or undergoing refurbishments posthurricane, St. Barths visitors have had to search for alternative lunch options to their customarily chic feet-in-the-sand affairs. Fortunately, WIMCO, ever the innovator in the concierge space, has introduced a fully catered beach picnic in partnership with Aux Amis restaurant at the currently shuttered Le Barthélemy Hotel to fill the void. Guests can pre-order their lunch (and PAGE 6 | GOODSPEED MAGAZINE

aMare, its Mediterranean-influenced menu (don’t miss the Whole Branzino al Sale and Mahi Mahi with Bok Choy), casual yet elegant décor (aquacushioned seats, tulip-base marble-top tables) and oceanfront terrace, easily caters to crowds and offers convivial energy. The 96 whitewashed rooms are all the same size (approximately 325 square feet), though those on the third floor offer private oceanfront terraces and feature simple, monochromatic design with cantilevered desks, mid-century armoires and Malin+Goetz products. As Pierre-Alexandre puts it, “We’re bringing the Rosé Culture to Puerto Rico.”

BEST PART: When finished, the staff will come and collect all the materials, leaving guests satisfied with a delightful touch of vacation-bred insouciance.

wine) from a three-course menu designed

by Michelin-starred chef William Girard, which includes quinoa and prawns, smoked salmon or the forever favorite club sandwich, and have it delivered to the beach of their choosing. Guests simply arrive at their chosen time to find their personal picnic awaiting them, then set up with coolers and baskets alongside aqua beach chairs and umbrellas. Tote bags complete with sunscreen and towels, plus a Bluetooth speaker for tunes, round out the delightfully presented service.

FOR MORE INFORMATION

www.wimco.com/beachpicnic

Waking up in a Hästens bed is an eye-opener about the value of perfect sleep.

It’s built with the ultimate combination of nature’s materials – together with tireless craftsmanship. You can’t see it. But you’ll definitely feel it. 24 hours a day. www.hastens.com

HÄSTENS GREENWICH | 21-23 EAST PUTNAM AVENUE, GREENWICH CT 06830 To book an appointment contact Greenwich@hastensstores.com or call (203) 629-8022 and receive complimentary delivery on your next bed purchase.

FLIGHT PLAN

MEMBERSHIP HAS ITS PRIVILEGES A C L O S E L O O K AT T H E S T O W E M O U N TA I N C L U B

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FLIGHT PLAN

MVL

Located right at the base of the mountain, alongside the new Adventure Center in Spruce Peak, the Stowe Mountain Club’s Alpine Clubhouse and Restaurant is a four-story beacon of hospitality overlooking the village area’s center green and wintertime skating rink. for summer, winter or both seasons, the private club is a perk for Stowe regulars that is hard to deny. From personal lockers for your ski gear, including boot warmers, to a full fitness center and access to two golf courses, plus a host of dining options and private events, the enhancement to time spent at Stowe is certain. As Sam Gaines, president of Spruce Peak Realty, tells us, members were “initially attracted by the club’s unparalleled convenience—from underground parking to slope-side dining—but they all agree that what makes the club so special is how so many amazing families have come together to forge a really unique community. It’s no wonder why we now are beginning to see a number of second-generation club members.” Given the connection between Spruce Peak Realty and the club, there’s also a discounted membership option if you purchase real estate over a certain price.

WITH TIERED MEMBERSHIP OPTIONS

The location of the Alpine Club is undoubtedly its core selling point, with a generous wraparound porch overlooking the base of the mountain, ideal for watching kids at ski school or the summertime mountain activities, plus a large bar and sitting area begging for après-ski meetups around gas fireplaces. But our favorite element may just be the policy regarding unspent minimums. Similar to other private country clubs, members are given a set minimum they must spend at the club each year or quarter; however, in the case of the Stowe Mountain Club, the unspent minimum (a sore spot for members everywhere) can be put toward purchasing wine bottles for the members’ wine cellar.

FOR MORE INFORMATION

contact info@sprucepeak.com

SPRING 2018 | PAGE 9

Furniture Made in America, Inspired by Coastal Beauty, Customized Just for You

Lynn Morgan Design

Visit us at www.oomphhome.com oomph Greenwich, 21 West Putnam Avenue • Nantucket, 28 Centre Pointe - 28 Centre Street

FLIGHT PLAN

ANU

CURTAIN CALL

ANTIGUA’S BELOVED CURTAIN BLUFF RESORT

When one has repeat guests tallying well over half their guest rate, and the same owner and management team since the hotel’s opening decades ago, it might seem foolish to change a single thing.

HOWEVER, IN THE CASE OF ANTIGUA’S CURTAIN BLUFF ,

a storied 72room oceanfront property with fully inclusive rates, a freshening-up was due. Keeping their loyal clientele top of mind, the resort chose architect Andrew Goodenough, who is no stranger to the property, having led the hotel’s expansion project back in 1982, and International Design Concepts (IDC) to add a fresh contemporary look. The $13M refurbishment focused mainly on the common areas, particularly the hotel’s iconic Tamarind Restaurant, which revolves around a tamarind tree, as well as the resort’s meeting area, now primed for private events and weddings. All of the suites showcase newer, brighter fabrics and soft furnishings, while the four

Hulford Collection suites now offer infinity pools on their private, oceanfacing terraces plus a new spa bathroom in the Terrace Suite. Not to be overlooked, the beach area also features new chaise lounges and a brandnew “Beach Concierge” who is on hand for everything from drink orders to water-sport setup. The updated look debuted back in October and the feedback from the loyalists this winter has been overwhelmingly positive.

After all, who doesn’t look better after a little buff and shine?

RATES BEGIN AT $1,350 A NIGHT

www.curtainbluff.com

FLIGHT PLAN

THE MOTHER LOAD 1

Goodspeed’s Gifts for Mother’s Day

2 4

3

5 6

1

DELIGHT HER TASTE BUDS WITH . . .

Try the World

A Monthly Subscription to Authentic, Global Epicurean Treats

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SEND HER OFF SMARTLY WITH . . .

Monogrammed Dual Travel Organizer from Mark & Graham $79 + MONOGRAM |

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MARKANDGRAHAM.COM

NOURISH HER SKIN SAFELY WITH . . .

BeautyCounter Gift Set

Nourishing Cream Exfoliator, Nourishing Day Cream, Hydrating Face Oil, Nourishing Rosewater Mist, Peppermint Lip Conditioner $80 | BEAUTYCOUNTER.COM

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WRAP HER UP WITH . . .

Fouta Robe

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GREET HER CHEERFULLY WITH . . .

Iris Bulbs in a Ceramic Pot $58 | SHOPTERRAIN.COM

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Behapi Double Tour Bracelet Hermes Reversible Bracelet in Swift Calfskin, Palladium-Plated Hardware $315 | HERMES.COM

KEEP HER COMFY IN . . .

Women’s Monterey Sneakers in Satin $88 | SEAVEES.COM

SPRING 2018 | PAGE 13

CALENDAR

MAY

JUNE

5

14

7

10–13

11–13

MVY Big Chili Contest

NEV Nevis Round Island Relay Race

15–17

MVY Martha’s Vineyard Wine Fest

16

MVY Annual Pink and Green Weekend

MVY A Taste of the Vineyard Gourmet Stroll

ACK

Nantucket Book Festival

20–25

MVY A Taste of the Vineyard Patron Stroll and Auction

ACK

Nantucket Film Festival

16–20

ACK

Nantucket Wine and Food Festival

17–20

17–21 19 25–28

AXA Anguilla Literary Festival

22–24

NEV Nevis WinFest

24

MVL

Craft Brew Race 5k ACK

Figawi Race

26

30

21–24

MVL Chowderpalooza & Spring Art on Park AXA Anguilla Day Celebration

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MVY FILMUSIC Festival MVL B3 Fest – Bikes, Brews and Beats MVY Annual Summer Artisans Festival

JULY 4

4

5–8

6–8

MVY Edgartown’s Annual Parade, BBQ and Fireworks MVL An Old Fashioned Fourth of July

NEV Nevis Mango and Food Festival

ACK

Nantucket Yoga Festival

6–8

13–15 21

MVL Stoweflake Hot Air Balloon Festival MVY Vineyard Cup Regatta

ACK

Nantucket Triathlon

21 26 7/27– 8/7

MVY Round the Island Race

NEV Nevis Culturama ANU

Antigua’ s Summer

Carnival

SPRING 2018 | PAGE 15

Passion for Puerto Rico

Chef Mario Pagán is no stranger to accolades—or attention, for that matter—he’s often stopped on the streets of New York City. A bona fide Food Network star and definitive celebrity in his native Puerto Rico, Pagán is the man about town. Constantly on the go, shuttling between his three restaurants—Melao in Dorado and Mario Pagán and Sage in

PAGE 16 | GOODSPEED MAGAZINE

San Juan—and his large catering operation, Pagán is passionate about introducing Puerto Rican cuisine to the world. From his two cookbooks to his popular cooking shows on Utilisima Fox Latino Network, his affable nature and true devotion to his homeland make him—and his beloved mafongitos—a name to be known.

C O N T R O L T O W E R | M A R I O PA G Á N

For the uninitiated, what are some of the main dishes of Puerto Rican cuisine?

It’s a lot of rice and beans. And lots of stews, rice soups, roasted meats, especially pork. We’re also really big on veal, more so than beef. We have our own condiments and base, called sofrito, which is used with everything. So everything has a familiar taste to it. I like to take sofrito and transform it by adding in techniques of French cuisine. My most popular dish is fish with a yucca cassava puree that I infuse with truffle, and then I do a reduction of veal with foie gras and port wine. It’s a lot of formal technique but using basic Puerto Rican ingredients like yucca. Pegadito is another one I love to do. Pegadito is the rice found at the bottom of the pot that’s all crackling and crunchy. I try to have fun with local grandmother-type dishes using out-of-the-box techniques.

Given the multiple hotspots you helm, how does your schedule work?

I check my bookings daily to see who is going to each restaurant, and if I have a lot of VIPs at a certain spot or if I have a special event, then I go to that place. It’s actually possible for me to do all three since I can go to Dorado earlier because people dine there early and then I can leave around 9:30 and be back in Condado in time for the later dinner service in San Juan.

Is it hard to juggle being a TV personality with being a professional chef? Was there a shift since the The Next Iron Chef Food Network show?

In Puerto Rico, no, since I was already known here. But anytime I traveled after The Next Iron Chef in NY, everyone was saying hi to me. And I was only in like two episodes. In Central and South America I get recognized all the time because of the Fox shows which play on repeat. It’s nice to be recognized but the food is what matters.

We can’t really talk about Puerto Rico and not mention this past year’s hurricane. What are some of the changes you’re seeing now on the island since the hurricane?

After the hurricane there’s been a lot of business opportunities for foreigners as well as Puerto Ricans. One of my restaurants in Condado is actually a power lunch scene, so I have a ton of Americans and Puerto Ricans making business deals lately. And though there is major devastation, people are still dining. My numbers don’t lie. I’m actually doing 30% better compared to last year, but that’s because of my clientele. I’m lucky because my clientele are the ones doing the deals. I believe that will trickle down eventually, though, as there are a lot of opportunities happening right now.

You were there for the storm, right? What was it like after?

Right after the hurricane there was no food, no water and no power.

Our food purveyors had nothing on them. And so I went back to Puerto Rican roots in terms of what I cooked, relying solely on what the island can provide. I even opened up a fonda—a typical grandmother-style restaurant—where you have comfort food at a cheap price. People were strapped for cash because everything

was down, so we ran the restaurant like a fonda, doing mofongos and other local dishes. People loved it. You have to reinvent after a hurricane. The most important thing is that I tried to open as soon as possible, because I wanted to keep my employees. If they had left, then I don’t know what I would have done. It’s really hard now to get good waiters and cooks because they’ve all left the island.

This wasn’t your first hurricane . . .

No, I lived in Miami for 11 years and I lived through Hurricane Andrew. I remember after Andrew, Miami started acting differently, creating another idea of what the town should be. A lot of money came in to rebuild and they took advantage of it and reinvented South Beach completely. I think this hurricane has really helped Puerto Rico because it has brought in more investment. We were struggling prior and now we have opportunity. We are a resilient people and we have banded together. I’m working on two new projects myself at present, though too new to share just now. But the hurricane changed our lives, especially the Millennials who can be difficult to motivate to work. The hurricane shook them up and they learned to go back to basics.

What’s the difference between your lunch and dinner menus?

For lunch, I get to have a lot of fun mixing it up. Combining the old grandmother food with the techniques. Night is more formal, but not white tablecloth formal. We’re more casual elegant. It’s impossible to do super formal in Puerto Rico right now. We give you the same service, but you don’t need to wear the jacket.

FOR MORE INFORMATION

www.mariopaganrest.com

MARIO’S TIPS M E L A O — Arrive at 6 pm to sit on the balcony overlooking the

golf course and have a smoky rum cocktail as you gaze over Dorado’s former sugar plantation landscape. At the restaurant, order the sea bass with sweet yam truffle puree and the foie gras sauce or try my Pegadito Paella with mussels, lobster, shrimp, calamari, the works.

M A R I O PA G Á N — This one is my lab. So you need to try the

picaderas—which are little bites like lobster fritters or yucca mafongitos with a little bit of pork bacon. We call it “taste” on the menu but Puerto Ricans call them picaderas because you pick at them. Oh, and I also do an escargot with cream sauce, and my mixologists put on a great show. Order the Magdalena.

S A G E — Oh, you gotta try the tuna lollipops and the tomahawk

steak. And you must go to the rooftop bar where you have an awesome view of the Condado lagoon.

SPRING 2018 | PAGE 17

The Hills ARE

Alive H I K I N G S T. B A R T H S W I T H A M I N ATA S T. B A R T H W E L L N E S S

For many, a visit to St. Barths can be a rather hedonistic affair, filled with decadent, rosĂŠ-infused lunches, luxury shopping and late evenings out on the town. For others, it can be a restorative trip, highlighted by morning hikes, peaceful beach days and quiet dinners at home. For those in the latter camp, or even those looking to visit that camp at least once or twice during their stay, Aminata St. Barth Wellness is just the guide.

PAGE 18 | GOODSPEED MAGAZINE

C O N T R O L T O W E R | A M I N ATA S T. B A R T H W E L L N E S S

Founded and run by Sweden-born local resident Aminata Clason-Diop, the business offers a full-service approach to wellness with both group and private activities (yoga, hikes, culinary classes, even a local wellness club) that combine nutrition and exercise and provide a holistic, full-circle approach to healthy living. Having earned her stripes while living in Paris, New York and Miami prior to arriving in St. Barths in 2013, Aminata is a certified health coach from the Institute of Integrative Nutrition, a certified yoga teacher from YogaWorks and a certified raw food chef from Matthew Kenney Culinary.

Hiking with Aminata, whose smile and calm demeanor will quell any early-morning shakes or headache, is one of the true hidden pleasures of St. Barths. We were lucky enough to go on two hikes with her recently and found her company, the scenery and the challenge to be equally supreme. We asked her to break down a few of her favorite hikes below so our readers can get an idea of this distinctly natural joy, though we dare say, doing them with her at the helm makes them even more rewarding.

What do you love about hiking on St. Barths?

GRAND FOND

It’s a great way to discover or rediscover the island. Although the island is small, and one might not think of it as a hiking destination, there are quite a few different hikes, all with very diverse scenery and terrain. Below are five of my favorite hikes that I do with the Wellness Club and my private clients. All five hikes take about 60 to 90 minutes each.

Easy to medium coastline hike to natural pools. Some easy climbing involved with a few steep crossings and high heights.

About halfway into the hike you arrive at the “washing machine,” a spot where some of the local kids go boogie boarding. Once arrived at the pools, you can take a dip, walk around, have a picnic or just enjoy the spectacular terracotta orangey rocks.

COLOMBIER

PETIT CUL DE SAC

Medium to hard hike with coastline, woods and village scenery. Uphill and downhill, the hike makes a loop, starting from the end of Flamands. You follow the coastline till you get to Colombier Beach, one of the few beaches on the island that you can only get to by hiking or by boat. Once arrived at the beach, you start walking uphill through the “woods” of St. Barths. This is like a long Stairmaster with wood manmade stairs. It gets your cardio going and sweat flowing.

At the top, you arrive at the lookout of Colombier with a breathtaking panoramic view. From here you walk down through the village of Colombier and take the hidden road “la source” that connects Colombier back to Flamands.

TOINY

Medium coastline hike with both uphill and downhill, this hike makes a loop. You can either start in Toiny or in Petit Cul de Sac. Aminata likes to start at the latter to get an extra added uphill. The hike brings you past the surf spot of Toiny, around the far edge of Toiny Hill, known for its mountain goats, and back via the Atlantic coast of the island.

Medium to hard coastline and climbing hike to natural pools. Steep uphill and downhill.

Access to this hike is based on weather conditions as it can be very dangerous when the ocean is rough; you literally can be pulled out by the waves. However, this hidden gem is as precious as it can get when the ocean is calm. Bring your bathing suit as you will want to hop right into the pool upon arrival.

POINTE MILOU

Easy to medium coastline flat hike. A lot of scrambling goes into this hike as it is entirely on rocks and stone. This is by far the most remarkable one in terms of unexpected terrain. The massive rock block that makes up most of the hike colors and shape shifts between all tones of granite and sand. It is best to do this on a calm ocean day in order to fully access and enjoy the hike. @aminatastbarthwellness on Instagram or Tel: +590 690 64 22 49 FIND AMINATA

SPRING 2018 | PAGE 19

FOAl foCUS

PAGE 20 | GOODSPEED MAGAZINE

Connecticut-based photographer Anouk Masson Krantz captures the raw beauty of the wild horses on Georgia’s Cumberland Island in her critically acclaimed book, Wild Horses of Cumberland Island.

We sat down with the talented photographer and mom to talk about her independent streak, artistic approach and the challenge of shooting wild animals.

CONTROL TOWER | ANOUK MASSON KRANTZ

What drew you to Cumberland Island?

What kind of camera do you use?

My parents live nearby and I was instantly drawn to the island.

Cumberland Island is about half the size of Nantucket yet host to 23 distinct ecosystems, ranging from dark old-growth oak forests to extensive salt marshes and a tidal creek system that is home to forbidding mud flats and oyster beds. Its Atlantic coast is a vast desolate shoreline with endless expanses of virgin beach and a sprawling sand dune system. The island itself is a National Seashore, managed by the Park Service, and is limited to no more than 300 visitors per day, which means that wherever you go you are pretty much by yourself among the most dramatic landscapes you will ever find. On top of it all, the island has a fascinating history and has at different times been ruled by the Spanish, French and English before America’s independence.

Nikon 850.

Tell us about visiting the island and how it was possible to take these incredible photographs—the highs and the lows.

I visited Cumberland over 25 times for this project, and I still plan to return every year. There is so much left to explore; I still make new discoveries with each trip. It is a large island to traverse alone and not every trip resulted in great photographs.

I spent hours traipsing through the island in all types of weather. I got caught in thunderstorms and tremendous heat.

Almost died once . . .

Were you always drawn to horses? What do you think allowed you to find such intimacy with them?

I was raised in France where my single greatest passion was horseback riding. Most of my free time would be at the barn or out in the countryside on horseback. As any horse lover will tell you, time spent with these animals eventually leads to an understanding of their behaviors and needs.

What is something that surprised you about Cumberland Island?

The island was first bought by Thomas Carnegie and his wife Lucy in 1880 and was passed along to their descendants, who still have strong ties to the island. They built several large mansions, including Dungeness Mansion in 1886, that are simply breathtaking, featuring original furniture, rugs and decor. The island’s one hotel, Greyfield Inn, is owned and managed by direct descendants of the Carnegie family and provides the most gracious and simply elegant stay.

What is something that people would be surprised to learn about wild horses?

The population of the wild horses on the island is approximately 150. The bands are constantly rotating through the various ecosystems of the island. I would never have expected to find them on the beach, bathing in the Atlantic, wandering the dark maritime

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CONTROL TOWER | ANOUK MASSON KRANTZ

forests or running through salt marshes, but they can be found on all corners of the island.

What is one of the elements of this book project that makes you most proud?

How the book and art have captivated and inspired a diverse audience from around the world to build downtime into their lives and to appreciate life’s simple pleasures.

What was the most rewarding thing about this project/ series?

After 10 years of challenging solo work and keeping this project mostly to myself, I never imagined that my work would have received such a strong response from its audience as well as the press, which has helped draw attention to my photography from some of the world’s most admired art galleries.

How do you see this work appealing to non-horse lovers?

The best way to cleanse the soul, lift the spirit and find a balanced perspective is to drop your screens and devices and take a walk in the natural world. If you are the kind of person who needs to unwind after a long week, you will be amazed at the escape that this book provides.

Do you have a next book planned?

Several years ago, I began a new project that is focused on the American West. I plan to return later this year to finish the series and release a new book by the end of 2019.

FOR MORE INFORMATION

www.anoukkrantz.com

PAGE 22 | GOODSPEED MAGAZINE

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HIDDEN HAVENS MOSHUP BEACH, MARTHA’S VINEYARD

Located at the far end of Martha’s Vineyard, in the town of Aquinnah, Moshup Beach is part of the Gay Head Wampanoags’ tribal land and figures heavily in their folklore.

Legend has it that their ancestor deity, Moshup, would catch whales with his bare hands and smash them on the cliffs, which gave the cliffs their vibrant hues. The boulders that make up Devil’s Bridge— a series of rocks leading out into Vineyard Sound— were supposedly formed when Moshup hurled them at the devil to scare him away. Today, the

Photo: Michael Stutz PAGE 24 | GOODSPEED MAGAZINE

beach is one of the quietest on the island and is clothing-optional. There are no facilities, which keeps the crowds away. Jonathan Soroff, Bostonbased columnist and lifelong Vineyarder, suggests wearing swim shoes, as the beach can be rocky at times, but says “the tranquility and the stunning views are worth the trek.”

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Nantucket’s

WINE WHALES Nantucket’s Annual Wine Festival and the Characters Behind It

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T H E H A N G A R | N A N T U C K E T W I N E F E S T I VA L

Now in its 22nd year, the Nantucket Wine Festival is one of the island’s signature events and has earned a global reputation due to the prestigious winemakers and devout aficionados and collectors who attend.

For five days every May, the island enjoys pours of everything from Malbec to Burgundy of the utmost quality and hosts some of the industry’s most storied producers alongside local and visiting chefs. Given the caliber of wine and food stars, it’s little surprise that the tickets sell out quickly.

We caught up with Wine Festival founder Denis Toner and current owner Nancy Bean, as well as local restaurateurs Jane Stoddard and Carlos Hidalgo of CRU Restaurant and our resident sommelier, local wine-shop owner Jenny Benzie of Épernay, to gain a deeper understanding plus a few navigational tips for this beloved annual festival.

DENIS TONER was the sommelier of Nantucket’s Chanticleer Restaurant, overseeing its heralded 1,700-bottle wine cellar and, by his professional estimation, one of the world’s greatest wine lists. His tremendous experience in the industry, not to mention frequent attendance at wine conferences and festivals around the world, led him to consider his home island as an ideal host for its own wine festival. “I realized that with our many good restaurants, clientele who loved wine and gorgeous setting, it was a perfect place for a festival,” he says.

IN 1996 DENIS TONER

In the spring of 1996 he invited some of his favorite wineries to pour their wines together in the Sconset Casino for just one day. “We made a few mistakes, as one does, but Nantucket being Nantucket allowed us to continue. Plus, we had immediate success with the event, especially the private dinners at people’s homes, which distinguished our festival from others all over the world, really.”

Bridging the distance gap between Europe and Nantucket, 30 miles off the coast of Massachusetts and notoriously difficult to get to, could not have been without challenge. So how were winemakers first convinced to come?

“Sure, you had to persuade people back in the beginning,” says Denis. “We

explained to them that Nantucket is a crossroads and the audience is a huge driver—people not only come from all over but also travel all over the world. We would tell them, ‘People can enjoy your wines in the context of a place of great American history and beauty, and thus people will associate your wine with great quality and a good time. So it’s a very positive link for your wine. And then the people of Nantucket will take that wine memory to the other places they go and expose the wines further nationally and internationally.’”

Over the 20 years that Denis ran the festival there were plenty of highlights, but it was when winemakers like Marchesi Frescobaldi (“It’s important to have royalty”) and Tim Mondavi (“That was huge”) first came that it was momentous and helped push the event. Being a large aficionado of French wines himself—Denis now resides full-time in Burgundy—he was particularly elated when 14 producers from Bordeaux came. “That put us on the map!” he exclaims.

To capitalize on these wins and maintain success, they had to be thoughtful and disciplined. “As time went on, we started elevating in a nice way, raising the bar every year,” he recalls. “We tried to be loyal to people who supported us, but we also increased the quality of our wines. Once it got popular, we had a lottery system. We tried to keep it under control since we didn’t want it to be the biggest festival, but rather the best.”

SPRING 2018 | PAGE 27

How have Nantucket’s people been affected by the event? “It became a big event for the island both from a charity standpoint and for the hospitality sector—the restaurants and the hotels. It turns a quiet time of the year into one of the biggest times of the year and is an important economic driver,” he says. He also is quick to point out that the festival-goers are “top right consumers” and when they come to the tastings they are often “making big purchases.” Of course, with anything successful, there are always the few naysayers. What was said to counter any negative feedback? “Well, we aren’t trying to be all things to all people. I guess the penalty of success is that it’s hard to get into the festival now.”

No longer officially in charge, Denis currently carries an advisory role for the festival, having passed the baton on to Nancy Bean and her events team completely in 2013. As he defines it, “I represent the transition of the Wine Festival. I want to make sure it reflects well on Nantucket and continues to be a real benefit to the people of the island.

It’s also important that the identity of Nantucket is one of a gastronomic destination. It’s important that the island is associated with quality food and wine.” And now, when Denis returns each year, removed from the burden of organization he once carried, he describes it: “I’m like Joe Louis in Vegas. I love to see my old friends, whether it be winemakers or consumers. And I don’t like to give up those restaurants.”

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Denis’ Expert Tips T O N AV I G AT I N G T H E F E S T I VA L

1. It’s a big menu to choose from, so it helps to have a strategy. If you like certain kinds of wine, try to orient yourself.

Pick one variety and one region and have a rational way to do it. Your palate can get tired, so you have to have a rationale.

2. Make sure you spit or else it will not end well.

3. Be sure to talk to as many winemakers as possible. Inevitably, you find once you talk to the winemakers you can understand wine more simply. Avoid the critics as they make it more complicated. The winemakers can explain the wine’s transitions in a simpler way. Be thoughtful and remember to have fun.

After all, wine is a beverage of pleasure.

T H E H A N G A R | N A N T U C K E T W I N E F E S T I VA L

“ We tried to keep it under control since we didn’t want it to be the biggest festival, but rather the best.”

NANCY BEAN a veteran culinary events producer with clients such as the James Beard Foundation, was hired with her team to run operations for the festival, working under Denis. Six years later, in 2013, she acquired the festival and currently owns and runs it along with Mark Goldweitz. In the beginning of her reign, the school of thought was to continue Denis’ mission, she explains, “keeping true to being a boutique food and wine festival.” Nancy, though, was intent on also building the culinary piece of the festival. “We have worked really hard to build the food element, and so last year we changed the name from Wine Festival to Nantucket Food and Wine Festival and are launching a culinary village this year.” A regular festival-goer herself, having spent years running and operating large-scale events, she explains the ethos and direction behind the festival’s new culinary village: “About five years ago, we went to Charleston’s festival and were inspired by what they do. And though our culinary offerings will be different, due to our island culture, our village will have a culinary tent, a chef’s demo tent, a special events area to bring in programming like a British Brunch to coincide with the Royal Wedding and a Texas Brunch to showcase some amazing chefs we’ve invited from Texas. We plan to have some real fun-loving programming.”

IN 2007 NANCY BEAN,

When asked about some of her favorite aspects of the festival, she quickly points to the Great Wines in Grand Houses events, where both wine dinners and private tastings are held in private homes. As she describes it,

“They are so special. Every one of them is different—from a historic ship captain’s home on Main Street to Swanhurst, the island’s 67-acre estate.

They’re grand, but also very intimate and unique, and everyone becomes friends.” She also aptly notes how Nantucket’s island location plays a large distinguishing factor. “The fact that we’re on an island and captive for four days ensures so much more interaction among festival-goers and invited participants,” she says. “People gain so much more access to our luminaries, winemakers, chefs, somms and presenters—that really sets us apart.”

Having never been, we asked Nancy to detail the specialness of the Thursday night Harbour Gala. “When you go to our Harbour Gala, there are 42 executive chefs in the room and 42 winemakers from all over the world. Almost half of the chefs at the event are from Nantucket. It’s very elegant with over 40 incredible pairings where the winemakers offer one wine and the chefs are then given the wine ahead of time to pair it with something incredible. Both the caliber of the wine and the pairings are supreme because, of course, there’s a slight bit of competition in the room, and so when one winemaker learns what another is pouring or one chef hears about another’s dish, well, it ensures an incredible level of quality.”

The management of such an event must be incredible, between orchestrating the talent and then coordinating the pairings. “We have wine and culinary directors who both have teams,” explains Nancy, “and we are always in cultivation mode, traveling often from festivals to wine regions. We strive to create good proportions. And yes, there are such big personalities among the group, but they are all so gracious. Three quarters of them ask to come back the next year.” Is it tough to find chefs? “No, we

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“ Avoid the critics as they make it more complicated.

The winemakers can explain the wine’s transitions in a simpler way.”

are very much chef groupies here at NWF. Our team also does production for the James Beard Foundation, so we have access to a lot of great chefs.

It’s rare a chef doesn’t want to come back.”

Nancy’s F E E D B A C K

GOALS

We asked Nancy what ideal comments she’d like to hear from an attendee, a chef and a winemaker.

ATTENDEE: “It was an experience I couldn’t have anywhere else.”

CHEF: “The attendees of the festival are the perfect clientele for me, plus participating in this festival is really easy and I hope to be invited back.”

WINEMAKER: “The attendees of the festival are the perfect clientele for me and though it might have been far for me to travel, it was well worth it.”

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Asked which event she’s most excited about in this year’s program, Nancy mentioned Dame Dejeuner, which celebrates women in our industry: chefs, vintners, sommeliers and female leaders. The event is sponsored

by Veuve Clicquot and honors Madame Clicquot as a fearless trailblazer.

“The wine and culinary worlds have always been such a male-dominated environment, though the women in the industry are so phenomenal,” explains Nancy. “We wanted to showcase that and hear everybody’s story.

This year Elizabeth Falkner is participating, which is particularly exciting.”

She’s also quite proud to have Bruno Borie, this year’s luminary. “He’s never been before, and I think our programming with him (wine dinner, French country lunch) is awesome. Marc Perin is also coming for the first time ever,” she explains.

When asked to name something people may not know about the wine festival, Nancy points to the charitable nature of the festival and that, despite some of its more expensive events, their goal is to remain very charitable toward the island. “We give back to the island and support various organizations, primarily youth organizations but also Parks and Recreation projects like out in Tom Nevers.” She also wants the breadth of programming and wide range of prices to be better understood. “We don’t make a big point of it, but we do offer more affordable events, especially in the culinary village. We strive to involve the community as well as offer diversity in our programming and give back to the island.”

T H E H A N G A R | N A N T U C K E T W I N E F E S T I VA L

JANE STODDARD AND CARLOS HIDALGO OF CRU Famously fun restaurateurs Jane Stoddard and Carlos Hidalgo of CRU are also one of the most committed teams on the island, offering a comprehensive and truly excellent wine list. Traveling each year in the off season to various wine regions around the world, including annual visits to Beaune in Burgundy, Jane and Carlos possess a true passion for good wine and sharing it with their clientele. We sat down with them to see how they exemplify the island restaurant’s embrace of the annual festival.

What goes on at CRU during the Wine Festival?

Wine is such an intricate part of our philosophy at CRU; we have been lucky to feature some of our favorite winemakers around the world. Since opening in 2012, we host two events in addition to participating in the NWF opening gala. Every Friday of Wine Festival, we feature a winemaker we have a CRU-sh on and that best represents their region. The dinner is an intimate wine dinner paired with Chef Zircher’s innovative cuisine and the winemaker or proprietor. Our first year we showcased a double winemaker dinner featuring Francois Villard from Rhone and Dave Miner from Miner Vineyards in Napa. Chris Howell’s Cain Five property wowed our guests with his Napa wines in year two. Year three was hosted by Laurent Drouhin from Maison Joseph Drouhin, highlighting the various wines from the Côte d’Or and Côte de Nuits. Alex Gambal, our American winemaker in Beaune, presented a fantastic lineup in year four with his beautiful wines from Burgundy. Year five we hosted the lovely Valentina Abbona from Marchesi di Barolo in Piedmont; she presented to us her family vineyards from the majestic hills in the Langhe. In 2017, we were

happy to introduce our friend, the King of Chablis, Christian Moreau, with his highly acclaimed wines from the numerous vineyards in Chablis. We ended the festival with a fun, put-on-your-party-hats brunch to celebrate the beginning of rosé season with Sacha Lichine and Paul Chevalier from Chateau d’Esclans. Guests enjoyed brunch and sipped rosé while dancing to the beats of DJ Ryan Brown.

What are your favorite things about the Wine Festival?

The energy and enthusiasm that the Wine Festival generates, along with the wealth of knowledge that descends upon the island for that week, are among our favorite things. Our guests are excited to partake in such a dynamic event surrounded by acclaimed winemakers, some of whom have been making wine for multiple generations. For us in the industry, it is an opportunity to network with colleagues, fellow restaurateurs and various members throughout the winemaking industry. Luminaries like Christian Moreau from Chablis, Valentina Abbona from Marchesi di Barolo in Piedmont, Tim and Carissa Mondavi from Continuum in Napa Valley, Jean Soubeyrand from Olivier Leflaive in Puligny Montrachet, Francois

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T H E H A N G A R | N A N T U C K E T W I N E F E S T I VA L

“ Be thoughtful and remember to have fun.

After all, wine is a beverage of pleasure.”

Villard from Domaine Francois Villard in Rhone, Jean Remy Rapeneau from Chateau de Bligny in Champagne and Dimitri Augenblick from Cos d’Estournel in St Estephe are among many in the winemaking industry who have become friends of the house and ones we have been fortunate to visit throughout our travels to their respective wine regions.

What is something as a longtime Nantucket restaurateur that you are proud to see happen at NWF, and what is something you’d like to see happen in the future?

It has been amazing to watch the Wine Festival evolve over the years, even just since we opened CRU in 2012. We love being the destination for our peers and world-renowned winemakers alike to toast the kickoff of their festival week over oysters on Wednesday afternoon or unwind over a glass of wine later in the evening after their events have concluded on Saturday night. We love to see the space we created be a welcoming environment for the weekend. As the popularity of the Nantucket Wine Festival and the island itself continues to soar, we hope we continue to be the premier destination to take it all in.

How long have you been visiting Beaune?

We have visited during the annual Vente des Vins des Hospice de Beaune for the past five years. Our first trip was in November 2013. The initial connection to Beaune for us, as with many Nantucketers, was through Denis Toner, who created the Nantucket Wine Festival and played a significant role in Nantucket and Beaune becoming sister cities. Our executive chef, Erin Zircher, had the opportunity to stage at Levernois a stunning, Michelin-starred Relais & Chateaux property just outside of Beaune in the fall of 2012. We met her as the stage concluded so the three of us could explore the wine region, taste the current vintage and experience the cuisine during this festive time of year in Beaune.

What is the biggest advantage you see to making this annual trip for CRU and its customers?

We are fortunate to travel yearly to Beaune and taste vintage after vintage before we select our wine list for the season. The soul of our wine list lies in Burgundy where some of the very best Pinot Noir and Chardonnay in the world are grown. The knowledge acquired through our travels is invaluable to our guests. Our strong relationships with celebrated winemakers allow us to discuss each vintage they produce, the terroir, how the climate has impacted every vintage and their farming techniques, as well as their winemaking style. We taste at least three different vintages from each winemaker during our yearly pilgrimage to this historic town and region.

We bring this knowledge to the table and share it with our guests when they are deciding which wine to drink.

The Nantucket Wine & Food Festival Charitable Foundation is the charitable arm of the annual island festival. Proceeds benefit a variety of island nonprofits and community organizations, with a focus on supporting Nantucket Island youth. The NWF Culinary Arts Mentoring Program provides speakers, visiting chefs, field trips and paid student employment opportunities. The annual NWF Junior Top Chef Competition directly supports the Nantucket High School Culinary Arts Scholarship Fund.

GIVING BACK

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JENNY BENZIE The local word on how to navigate the Festival from Goodspeed’s resident sommelier, Jenny Benzie 1. Come Early As a primer to all the excitement of the weekend, many of the seasonal fine dining establishments open the week before to prepare. If you’re on island, be sure to take advantage by sampling the season’s newest menu items, chatting with the sommeliers about their winter wine travels and checking out any new local watering holes, all without needing a reservation.

2. Visit the Nantucket Culinary Center on May 12 On Saturday, May 12, the center will host ‘An Experiential Wine Journey’ with Sommelier Ieva Aldins of Straight Wharf Restaurant, who will discuss how to properly smell and taste wine and name the components that define the structure of the wine. No prior wine knowledge is necessary.

3. Check Out Épernay’s In-Store Pours While many of the weekend’s tasting events are ticketed, don’t miss our complimentary events at Épernay Wine & Spirits over the weekend: Thursday, May 17 (4–6 p.m.): Champagne Gosset—Tête de Cuvées from the Oldest Wine House in Champagne Friday, May 18 (5–6 p.m.): Donelan—Cool Climate Wines of California’s Sonoma County Saturday, May 19 (12–2 p.m.): ACK Rosé Wine Tasting + Book Signing with Nantucket Author Elin Hilderbrand

4. If You Want to Splurge, Do the Saturday Night Soirée of La Fête The latest and greatest addition to the Nantucket Wine Festival in the past few years has hands-down been La Fête. This convivial feast brings guests together with visiting vignerons, world-renowned chefs, experienced sommeliers and other avid wine collectors in order to taste, share and celebrate some of the world’s greatest wines with one another. It is a wine dinner event like no other, where there are no rules except that each guest is invited to bring a special bottle of wine to share with their tablemates.

For an event of this caliber, I suggest that you bring a wine of pedigree, perhaps from an older vintage or a gem that you have been holding onto for that special occasion. Keep in mind that you will be enjoying a multicourse meal, which allows you the opportunity to bring white, red or dessert wine—even a bottle of port! A little due diligence to find out what is on the menu for the evening will also help you decide which wine to bring. Also, consider bringing a backup bottle. Think of it as insurance whether you end up opening the bottle or not.

5. Stay Hydrated Sage advice is to remember to stay hydrated by drinking plenty of water throughout the day and at every event you attend. Making your way to the restroom often will also help to work off any extra calories from the decadent food and wine sampling!

Beach Club tel 1 800 680 0832 | 0590 27 88 88 restaurant@letoiny.com www.letoiny.com

SPRING 2018 | PAGE 33

Your Trusted Real Estate Advisors We here at Little River Realty would love to meet you once you touch down.

Give us a call, we are happy to pick you up, and show you the real estate options available around town and on the Mountain. We pride ourselves on our independent status, and in depth knowledge of Stowe and surrounding areas. We would love nothing better than the opportunity to put our expertise to work for you.

254 Mountain Road, Stowe, VT | info@LRRVermont.com | 802.253.1553 | LRRVermont.com

The only place on St. Barths for rhum connoisseurs to try the Caribbean’s finest and rarest rhums.

Gustavia, St. Barthélemy

PAGE 34 | GOODSPEED MAGAZINE

WWW.RHUMROOMSTBARTH.COM

St. Kitts

PORT OF CALL C H E C K I N G I N T O S T. K I T T S ’ C H R I S T O P H E H A R B O U R

How to encourage luxury visitors to consider another island in the Caribbean? For South Carolina-based developer Charles P. “Buddy” Darby III (of Kiawah esteem), the answer is clear: Find a large swath of undeveloped beachfront land (2,500 acres, to be exact) with great sunset views, bring in a luxury hotel operator to develop some of it (Park Hyatt) and then dredge deep enough to build a marina for their superyachts, complete with a fully serviced marina village. The result is the residential community and superyacht marina, Christophe Harbour, on the southeastern end of the island of St. Kitts.

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THE HANGAR | CHRISTOPHE HARBOUR

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JUST 2.5 MILES FROM ITS SISTER ISLAND, NEVIS (AND CO-ISLAND IN THE TWO-ISLAND FEDERATION THAT MAKES UP THE CARIBBEAN’S SMALLEST COUNTRY), ST. KITTS IS KNOWN FOR ITS FERTILE JUNGLE FAUNA, COVE-LIKE BEACHES AND NATIVE POPULATION OF GREEN MONKEYS (REMARKABLY CUTE LITTLE GUYS).

Yet, despite its natural beauty and commendable tidy appearance, the island has seen minimal high-end luxury development over the years until recently. With a keen eye for potential, Darby saw the opportunity to turn the southeastern side of the island, formerly scrub and jungle but with great views of neighboring Mt. Nevis, into a resort community

PAGE 38 | GOODSPEED MAGAZINE

that would not only draw those eager for homes in the Caribbean but also yacht owners, whose deepwater berth options were woefully minimal. A yacht owner himself, Darby was quick to deliver on a product that he knew to be top-of-the-line and that would appeal equally to the owners of the yachts and their captains and crews.

THE HANGAR | CHRISTOPHE HARBOUR

the Marina Village and its tangential beach area and bar, SALT Plage, are a beacon to those spending months in the Caribbean taking charters. From elegant boutiques and farm-to-table provisions at the marina store to a fitness area and meeting space in the main Customs House, plus a beach volleyball court and casual BBQ spot, the Marina Village and its “crew beach” offer the perfect respite for a crew or captain who has been at sea just as much as it welcomes an owner or charter guest eager for some luxe shopping and attractive land-based dining and beach club.

IN A FASHION ONLY A BOAT OWNER WOULD CONSIDER,

The Customs House, a historic redesign featuring stonework from Italy, windows and doors from Lebanon and roof tiles from Burgundy, serves as a telltale sign of the level of quality at Christophe Harbour, while its cupola can be seen for miles, no doubt a welcome sight for boats heading to safe harbor. The casual bar and restaurant, SALT Plage, is particularly appealing for those just off the boat with its long, fixed pier ideal for tie-ups and sunset cocktails and the charming nautical and upcycled décor, such as a corrugated roof found after the hurricanes and repurposed molasses grinder serving as the massive bar light fixture. The menu is Caribbean comfort with favorites such as conch fritters, fish burgers and coconut shrimp, while the cocktails come fresh and potent—just as you’d hope.

Don’t miss the house favorite Jumbie or Buddy’s Paloma-style concoction made with a dash of Prosecco.

The real estate component is burgeoning, with sales happening almost daily and construction well under way. The Pavilion, the resort area’s main clubhouse and restaurant, is complete and shimmering in its Oliver Messelinfluenced architecture and perfectly edged infinity pool, designed so that upon entry all one can see is an endless horizon—a truly mesmerizing sight. Tangential to the Pavilion are four bungalow properties that are all privately owned, though the majority are put into a rental pool managed by Christophe Harbour and offered to visitors and interested buyers alike. The level of detail (the wood for the walls was brought from Pennsylvania) in the bungalows, along with the beachfront views and lapping waves soundtrack, provides the ideal first glimpse of what’s to come for homeowners at Christophe Harbour. So, whether you arrive by boat or choose to stay on land, the current offerings at Christophe Harbour are immediately evident, as is its undeniable potential—perhaps best viewed from the resort’s popular hike to the top of the mountain. We dare you to challenge Jon, the affable general manager, to complete the trek in under 45 minutes.

FOR MORE INFORMATION

www.ChristopheHarbour.com

SPRING 2018 | PAGE 39

Returning to Normandy A M E R I C A N C - 4 7 s P R E PA R E F O R A H I S T O R I C J O U R N E Y

when an epic historic journey will take place: A fleet of vintage World War II aircraft will depart from Oxford, CT, for a voyage across the Atlantic to commemorate the 75th anniversary of the invasion of Normandy. Flying American C-47s in formation from the US to France with stops in Canada, Greenland, Iceland, Scotland and England, the group, known as the D-Day Squadron, will commemorate the pivotal mission that turned the tides of a war that devastated entire generations and countries. The D-Day Squadron is part of the nonprofit 501(c)(3) Tunison Foundation, whose C-47, Placid Lassie, flew in the original Normandy invasion. Placid Lassie is proudly sponsored

by Tradewind Aviation for this epic journey. The volunteer pilots and crew of the D-Day Squadron are currently training, preparing and raising the funds needed to make the epic journey across the Atlantic with their fleet.

Each vintage aircraft has been meticulously restored to flying condition.

MARK YOUR CALENDAR FOR MAY 1, 2019,

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On June 6, the Squadron will join up with C-47s from Europe and Australia for Daks Over Normandy, a flyover with more than 30 aircraft, to drop 250 paratroopers over the shores of Normandy, recreating the sights and sounds of the invasion on that fateful day 75 years ago. The event will honor the citizen soldiers of the war, whose bravery led the Allies to the liberation of France and to an end of the devastating war in Europe. Ordinary citizens took up arms to become soldiers, and their bravery—many of them leapt from C-47s into enemy territory to secure the exit routes before the storming of the Normandy beaches—changed the course of history.

Support is crucial to ensure the safe passage of the American C-47 fleet to their final destination in France.

For more information, visit www.DDaySquadron.org.

T H E H A N G A R | D - D AY S Q U A D R O N

of piloting the C-47 Placid Lassie across the Atlantic to participate in the 70th anniversary of the invasion of Normandy [Goodspeed, August 2017]. As we near the 75-year mark of this important historic event, I’ve been asked to bring Lassie to Normandy once again, as well as lead the American effort and greatly expand the fleet of aircraft to make the journey. We currently have 17 World War II-era transport aircraft committed to joining us, which is exciting and challenging. Safety planning, navigational intricacies of the route and the unique preparations needed to fly vintage planes across an ocean require a supreme level of dedication and expertise. The pilots and crew of the D-Day Squadron are well qualified for the task, but we need the support of donors who believe in the mission in order to make this monumental goal a reality.

IN 2014 I HAD THE GREAT HONOR

If you’d like to join Tradewind Aviation as a sponsor or aid with the operational costs to get our fleet to Normandy, I invite you to reach out to me directly.

Thank you, ERIC ZIPKIN | ezipkin@flytradewind.com

SPRING 2018 | PAGE 41

VECTOR

TRADEWIND AVIATION COMFORT | CONVENIENCE | SAFETY

Tradewind Aviation was founded in 2001 on the premise that every flight deserves the highest-quality aircraft, crew and service.

Headquartered at the Waterbury-Oxford Airport (OXC) in Connecticut with operational bases at Westchester County Airport (HPN) in White Plains, New York, and San Juan International Airport (SJU) in Puerto Rico, Tradewind operates 21 aircraft for on-demand private charter and scheduled “Shuttle” service throughout the U.S. and Caribbean.

Stowe

San Juan St. Thomas St. Barths

OXFORD,CT

White Plains Teterboro

Nevis

Martha’s Vineyard

Antigua

Nantucket

Northeast Routes

SHUTTLE FLIGHTS OFFER THE COMFORT AND CONVENIENCE

Caribbean Routes

of a private

Dominica

As a scheduled air carrier, Tradewind is subject to a higher operational

charter for the cost of a single seat. In the Northeast U.S., scheduled

standard and increased scrutiny by FAA, DOT and foreign regulatory

Shuttle flights are operated from the New York area to Stowe (MVL), Annapolis

agencies as compared to the majority of on-demand charter operators.

Martinique

Nantucket (ACK) and Martha’s Vineyard (MVY) and depart from private charter FBO terminals. In the Caribbean, Shuttle flights are operated between San Juan (SJU), St. Barths (SBH), Nevis (NEV), Antigua (ANU) and St. Thomas (STT).

Private charter flights are offered throughout the U.S. and Caribbean

in our fleet of world-class Pilatus PC-12 and Citation CJ3 jets.

The safety of our customers and our employees is our number one

FA S T FA C T S St. Lucia —2 1 aircraft: 18 Pilatus PC-12 turboprops and 3 Citation CJ3 jets —3 operational bases — 1 2 Shuttle destinations —2 00 Shuttle flights & 20 unique private charter destinations per week

priority. Tradewind is a United States-certificated scheduled air carrier under

— United Airlines interline connection to St. Barths, Anguilla and Nevis from Newark, Chicago, Houston, Cleveland, Washington, D.C. and beyond

Part 135 of the Federal Aviation Regulations. Operating continuously and

—B ritish Airways interline connection between London and St. Barths

without incident since 2001, Tradewind Aviation exceeds the FAA, ICAO and

—A RG/US Gold rated carrier | Virtuoso network preferred operator

industry standards for aircraft equipment, pilot training and maintenance.

Tradewind is a preferred air supplier of the Virtuoso network.

PAGE 42 | GOODSPEED MAGAZINE

Tradewind Aviation has been awarded an ARGUS Gold rating, which is held by less than 20% of all US-certificated charter operators.

1.800.376.7922 | +1.203.267.3305 charter@flytradewind.com www.flytradewind.com

We would very much welcome the opportunity to provide our superior level of service for your next journey. Our flight department is available 24/7 and happy to assist you. Contact us today!

Photo: GĂŠrald Tessier

SPRING 2018 | PAGE 43

SuNdowners Tradewind’s latest pick for where to best toast the sunset

EDSON HILL’S PEACH SUNSET COCKTAIL RECIP E

— 1 oz. Tanqueray gin — 1 oz. Crème de Pêche — 1 oz. grapefruit juice — 0.75 oz. lemon juice — 0.5 oz. simple syrup

METHOD

Give coupe glass an Aperol rinse. Pour mixture into coupe glass. Add one dash of grenadine and then garnish with orange peel and an Amarena cherry.

PAGE PAGE4444| |GOODSPEED GOODSPEEDMAGAZINE MAGAZINE

E D S O N H I L L — At the top of the hill, just down from Mount Mansfield in Stowe,

sits the classically Vermont-styled inn, appropriately named Edson Hill. With 23 guest rooms and a delightful downstairs pub and walk-out garden overlooking the surrounding verdant 38 acres, it’s a serene setting for certain—especially as the sun sets behind the hills and casts an amber glow over the landscape. We recommend adding the delightful Peach Sunset Cocktail to the view.

Clothing for Men, Women, & Kids

THE EDGARTOWN POLO