GOODSPEED The Tradewind Magazine | Issue 08 | May 2019

ISSUE 08 SPRING 2019

GOOdspeed THE TRADEWIND MAGAZINE

INSIDE

CHARTER A COURSE NEWPORT, RHODE ISLAND

WALK THIS WAY FRESH TROPICAL STYLES

THE FAVOR OF YOUR REPLY SELECT SPOTS IN OUR DESTINATIONS

LETTER FROM THE EDITOR

WILL ATTEND better than an exquisitely planned event with all the trimmings, tailored to the celebrant and the setting. I love weddings, birthday parties, even the well-designed dinner party. But I especially love them when they’re in a destination. The combination of a beautiful backdrop and a well-orchestrated affair, complete with calligraphed table seating cards, copious flowers and some pyrotechnic spectacular (fireworks are never a bad idea), is simply intoxicating.

FOR ME, THERE’S NOTHING

Since our destinations offer some of the most incredible scenery in the world, it’s no surprise they are continual hosts of weddings and celebratory events year after year. And as we all know, that’s an entire business in and of itself and one well worth diving deep into to let our readers know just who and where to turn to for that special event. Of course our list of select spots in our destinations is one borne from actual experiences— particularly the Four Seasons Anguilla, where I was recently fortunate

enough to celebrate my own occasion with friends and see firsthand not just the spectacular setting but the generous and joyful manner of the staff, who made the event.

Given my affection for destination events, I particularly enjoyed putting together this issue, interviewing everyone from esteemed international wedding photographer Christian Oth to local Nantucket watercolor artist Meredith Hanson, and introducing newfound, endemic elements to our destinations that might give an event that extra local touch, such as the fascinating shiitake operation going on in Martha’s Vineyard.

Flowers, flowers and more flowers were another central focus of this issue, because what’s a celebratory event if not accented by floral arrangements?

Fortunately, our destinations are teeming with accomplished florists whose individuality and passion for their work separate their product from others. Of course, this issue could have been twice as large, as there are so many talented vendors and artists in our destinations, which is why this will become an annual theme. It’s no small feat to pull together a seamless event, let alone at island destinations where many of the necessary items need to be shipped in from off-island. And thus I raise my glass to those who make the magic happen. We attendees are the lucky beneficiaries.

MEG NOLAN | mnolan@flytradewind.com | @megnolanvr

LETTER FROM THE FOUNDERS

READY FOR SUMMER After a long winter in the Northeast, we are thrilled that the summer season is finally here! All of us at Tradewind are looking forward to welcoming back so many familiar faces.

The Nantucket and Vineyard shuttles, as well as private charters throughout the Northeast, are ideal for seamless travel to your vacation getaway, wedding or special event.

In the Caribbean we’ve just completed our most successful high season ever, and we’re tremendously grateful for our loyal clients and partners who made that happen.

ERIC ZIPKIN | ezipkin@flytradewind.com DAVID ZIPKIN | dzipkin@flytradewind.com

FOLLOW US ON INSTAGRAM

@goodspeedmag and @flytradewind

Photo: Christian Oth

DESTINATION LEGEND:

ACK = NANTUCKET

ANU = ANTIGUA

AXA = ANGUILLA

HPN = WESTCHESTER

MVY = MARTHA’S VINEYARD

NEV = NEVIS

SBH = ST. BARTHS

SJU = SAN JUAN

PAGE 2 | GOODSPEED MAGAZINE

TEB = TETERBORO

ISSUE 08 SPRING 2019

GOOdspeed THE TRADEWIND MAGAZINE

Photo: Discover Puerto Rico

TabLE of COntents Flight Plan

Control Tower

16 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 ....................... 10 Talented Nantucket watercolorist Meredith Hanson, Walk This Way island fashions, new restaurants and hotel updates on Nantucket and top floral designers on Martha’s Vineyard and in Connecticut.

The Hangar

24 I N T H E M O M E N T .................... 22

32

Star photographer Christian Oth

THE FAVOR OF YOUR REPLY IS REQUESTED .. ........................ 32

M U S H R O O M M A N .................. 24

Select spots for your next event in our destinations

Tucker Pforzheimer of Martha’s Vineyard Mycological

M E L A N I E ’ S M A G I C ................. 28 St. Barths’ epic party planner

NATI VE E YE. . ............................ 40 Nantucket wedding photographer Katie Kaizer’s award-winning work

In Every Issue C H A R T E R A C O U R S E ................6

H I D D E N H AV E N S .................... 30

S U N D O W N E R S ........................ 48

Highlighting ideal charter destinations

Isla de Mona | Puerto Rico

Where to best toast the sunset

C A L E N D A R .............................. 18

V E C T O R ................................... 44

Not-to-miss events in our destinations

Tradewind’s routes and current happenings

Goodspeed magazine is published quarterly in partnership between Meg Nolan, Will Attend LLC and Tradewind Aviation. | EDITOR: Meg Nolan DESIGN: Ann Zipkin | ann-design | AD SALES: advertising@flytradewind.com | ON THE COVER: Photography Courtesy of Meagan Lindsay Shuptar | M Lindsay Photography SPRING 2019 | PAGE 3

Imagine a place that

feels like home and so much more...

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

Villa WAK, St. Barths

Discover more at wimco.com +1 401 849 8012 @wimcovillas info@wimco.com For real estate sales, contact sales@wimco.com wimco.com/sales

CHARTER a COURSE A stiff ocean breeze, a row of storied oceanfront mansions showcasing America’s wealthiest splendor and a nautical history that includes hosting major international yacht races, earning it the title of Sailing Capital of the World, Newport, Rhode Island, is an iconic destination on New England’s rocky coastline.

PAGE 6 | GOODSPEED MAGAZINE

CHARTER A COURSE

NEWPORT, RHODE ISLAND

WHETHER IT’S FOR A WEEKEND OR EVEN LONGER ,

a visit to the popular summer enclave affords a salt air-infused getaway complete with impressive dining—both formal and informal—a lively bar scene serving local craft beers, and a spate of elegant, personable hotels that promise to call you by your name. So why not avoid the dreaded weekend traffic and make Newport your next summer charter destination? Here are our tips to do it right.

C H E AT S H E E T: N E W P O R T WHERE TO STAY:

WHERE TO EAT:

Castle Hill Inn is a secluded, oceanfront inn with a sprawling lawn dotted with white Adirondack chairs that practically beg you to sit back and watch the boat traffic, cocktail in hand. The onsite restaurant is also particularly charming, with seating both indoors and out, making it an ideal spot for a romantic weekend. For longer stays there are small separate cottages.

The

Black Pearl is a Newport institution with a legendary New England clam chowder recipe to prove it. Located at the end of Bannister’s Wharf, overlooking the harbor, both the inside Commodore’s Room and the outside deck offer a perfect spot for a casual lunch in the heart of town.

WHERE TO DRINK: Newport’s

famed nighttime action is all down on Thames Street, and the Pavilion Bar at the hotel-marina Forty 1° North is right in the center of it all.

Their cocktail list includes a Spicy Paloma, while the menu serves typical grilled fare, but we’d be lying if we didn’t note you’re really going for the view of the docked yachts out front, the people watching and the DJ spins over the weekend.

WHAT NOT TO MISS: The

3.5-mile oceanside Cliff Walk is one of Newport’s signatures. A visit simply isn’t complete without doing the trail that winds along the ocean and in front of some of the more spectacular mansions from America’s Gilded Age.

Images courtesy of Discover Newport SPRING 2019 | PAGE 7

CALIBER RM 67-01 EXTRAFLAT

RICHARD MILLE BOUTIQUES ASPEN BAL HARBOUR BEVERLY HILLS BOSTON BUENOS AIRES LAS VEGAS MIAMI NEW YORK ST. BARTH TORONTO VANCOUVER www.richardmille.com

FLOWER POWER Flowers and ceremonies go hand in hand. From celebrations to memorials to lavish parties and even casual picnics, a fresh bloom artfully arranged always makes the difference.

PAGE 10 | GOODSPEED MAGAZINE

FLIGHT PLAN

HPN | MVY

Photo: Mike Romano Photography

FROM THE BOUQUETS TO THE TABLES TO THE CEREMONY VENUE,

wedding themes and styles are typically marked by the ever-important flower arrangements. Given the predominance of the floral designer when it comes to events, especially weddings, we’re so excited to spotlight two local florists we believe to be particularly clever and talented at what they do and how they express their clients’ wishes through flowers.

E M I LY C O U LT E R O F M O R R I C E F L O R I S T I N M A R T H A’ S V I N E YA R D

Morrice Florist is a community flower shop on Martha’s Vineyard known for its gorgeous arrangements and bouquets. For owner Emily Coulter, making bridal bouquets is a particular favorite. “They are the most personal pieces, and they usually take premium flowers and a lot of love. I think all of our arrangements are art pieces, but there is something extra special about bridal bouquets. They are timeless.” When asked about her favorite flowers, she lists ranunculus, sweet peas, peonies, phlox, cosmos, Japanese anemone, spirea and any flowering fruit branches. Wedding season on the Vineyard runs from May through October. For her, though, September is a standout month. “Nothing beats a beautiful September day when the weather is perfect and the ocean is that intense blue. Color palettes vary so much in September, and it’s fun. Some people hang on to summer and use peach, pink and yellow, and others are anxious for fall and use peach, burgundy and orange.

Depending on the weather, we have the most variety in September.”

Of course, working on an island has its challenges, particularly when receiving time-sensitive and perishable product. Morrice works with local farms, but often the demand outweighs the local supply. Emily recounts a 2017 wedding that was scheduled right after a hurricane hit, canceling all the planes and ferries. “We were able to get some of the flowers we needed on Tuesday, but after that the island was shut down and the remainder of the flowers didn’t make it to our doorstep until Saturday morning. Just in

time. Flowers got ripped out of the boxes and went directly into vases. It was crazy. I’ve never made arrangements so quickly in my life.”

When asked about one of her more memorable designs, she recalls that last summer a client wanted the arrangements to look like they were floating over the table. “It took a lot of thought, teamwork and finding the right products, but the final design was breathtaking. I was so proud of how it came together,” she says.

L A U RY N S O D E N O F S T E M S + C O I N R O WAY T O N , C T

Based in the charming waterside hamlet of Rowayton, Connecticut, right next to the lobster shop, Stems + Co is exactly the sort of suburban, welcoming florist shop you’d like to have down the street. But don’t let its small-town appeal fool you: these ladies are industrious and incredibly sophisticated, matching the demands of their metro-area clients. When asked to recall a particularly memorable arrangement, Lauryn mentioned a recent full floral installation where they decorated the interior of a barn to match a German forest for a wine event.

For Lauryn, the idea of creating “sizeable and show-stopping centerpieces and striking tablescapes” for her clients is particularly alluring. Her signature is to incorporate elements that elevate the design, such as candlelight, fruits, berries and other seasonal foliage. The unexpected and unique are an evident design ethos at Stems + Co, whose favorite blooms are the more unique varieties such as butterfly ranunculus, sweet pea, anemone and cafe au lait dahlia. They also make the most wonderful original-scent soy-based candles. Of course, working in an area where expectations are high can be challenging. For Lauryn, the response is simply to enforce solid expectation management and remain within the budget parameters. As she sees it, her job is to take a client’s vision and make it a reality, and she loves going “above and beyond” to make sure the result is memorable.

FOR MORE INFORMATION

morriceflorist.com | stemsandco.com SPRING 2019 | PAGE 11

FLIGHT PLAN

1

Walk This Way F L IRT Y BEA C H W E AR , E X O T I C K AF TANS AND CO NTE MP O RARY S IL HO U ET T ES AR E T H E H AL L MAR K O F G RE E NW I CH -BASE D WA L K ER A N D WADE DE S I GNS .

Sourced in Bali, where women artisans sew, hand-dye and bead the pieces from their own homes (no factory here), the designs not only epitomize that vacation feel but also are ideal for tossing in the suitcase. We visited Walker and Wade’s new waterfront atelier and asked head designer and founder Laurette Kittle and her vice president of marketing and sales, Molly Peterson, to pick out and describe the perfect look for each of our destinations.

2

3

1

Nantucket ZA DRESS IN NAVY

We love this easy dress in crisp blue and white, featuring a little bell sleeve, tie neck and flirty ruffle at the bottom. Wear it with sandals or wedges, dressed up or down; it’s so comfortable you’ll never want to take it off!

PAGE 12 | GOODSPEED MAGAZINE

2

Anguilla LONG GODDESS KAFTAN OCEAN TIE-DYE

Wear this organic viscose kaftan right from the beach to the table, achieving a glamorous look all day. Plus, it’s so comfortable it will feel like you’re wearing nothing at all.

3

Antigua KELSEY DRESS IN INDIGO IKAT

Our best seller, the Kelsey is the ultimate anywhere dress. Featuring covered buttons all the way down the front, you can unbutton it and wear it as a kimono over your suit or button it up and wear it with wedges right out to dinner. It’s got just the right amount of bohemian flair.

4

Martha’s Vineyard

5

Nevis

4 5 6

6

PRITA DRESS IN NAVY FLORAL

With a backdrop of deep midnight blue, this tropical floral print makes for a dramatic entrance. The flirty ruffle and deep front slit are perfect for that night out or summer wedding.

GODDESS KAFTAN IN CAPRI BLUE

Each piece is made in a three-step process out of organic rayon: hand-cut and sewn, individually dip-dyed to achieve the cobalt to sky blue ombre effect, then hand-beaded in a scattered sparkle. Relaxed yet chic, wear this super soft kaftan to the pool, ocean, dinner, lounging at home or at your resort.

St. Barths MALLORCA KAFTAN IN ROYAL BLUE

The scatter beading on the neckline adds a chic, elegant touch to this breezy kaftan, making it perfectly suited to the St. Barths scene. Relaxed yet refined, its day-to-evening flexibility makes it a suitcase staple.

SPRING 2019 | PAGE 13

FLIGHT PLAN

ACK

Main Street News Replacing Met on Main is this year’s Main Street newcomer, or, The Whale, a new bistro bar from the guys behind Jettie’s revamped SandBar restaurant.

ACK

A Spring Sprucing T H E N E W L O O K O F T H E WA U W I N E T

The name comes from the story of when Herman Melville was torn between two titles for his epic tale—“Moby Dick; or, The Whale.” The restaurant owners thought it would be clever to pick up where Melville left off. Designed by Boston and Nantucket-based designer Marla Sanford of Marla Mullen Designs, the new bistro’s look will feature the green hues of the ocean, rather than the typical blues, and the same shade of teal that’s in the logo. The owners really wanted the space to feel light and bright. Marla hired boutique artisans to customize lighting and mirrors while there are also some fun patterns and texture surprises on the walls.

“ It was important to make the space feel comfortable and approachable for everyone from year-round to summer residents. Also to have the space transition seamlessly from day to night.”

—MARLA SANFORD

The casual bistro restaurant will serve breakfast, lunch and dinner seven days a week, as well as weekend brunch. The back patio, forever a secret nook off Main Street, will once again flourish with acoustic entertainment a few times a week, while the newly topped 22-seat oak bar will be the ideal spot to meet up for a quick bite or drink or dine solo.

The American bistro cuisine includes standouts such as homemade donuts, varying daily, a short rib sandwich with brie, roasted beets and grilled pear on ciabatta for lunch; and at dinner, a cast-iron roasted chicken served half or whole with fingerlings, squash, watercress and green harissa, as well as classic bistro-style steak frites.

LEARN MORE AT

www.otwnantucket.com

Contemporary coastal has come to the hallowed halls of the Wauwinet on Nantucket, bringing a lighter and fresher aesthetic to the beloved inn’s guestrooms and beach cottage for this season.

New furniture, light fabrics and sisal carpets, not to mention a partnership with contemporary coastal design darlings Serena and Lily for the décor of their three-bedroom beach cottage, ensure this refurbishment is serious.

The guest bathrooms have also gotten a facelift with chevron-tiled floors and marble-tiled showers. Antique lovers need not warble, though, as many of the treasured pieces will remain, simply adorned by less color and fewer heavy fabrics.

FOR MORE INFORMATION

www.wauwinet.com SPRING 2019 | PAGE 15

FLIGHT PLAN

ACK

Brushstroke Beauty

NANTUCKET ARTIST MEREDITH HANSON DELIGHTS WITH HER CHARMING CUSTOMPA I N T E D D E S I G N S .

As a full-time Nantucket local for the past eight years, Meredith Hanson has seen her work transition from oil-based landscapes hanging in fine art galleries to a self-made business of custom watercolor and acrylic projects where Instagram serves as both her virtual gallery and primary source of business.

Downsizing from larger-scale oil and pastel painting to acrylics and watercolor has also allowed her to be more mobile, offering her opportunities to travel and work more afield. Painting since she can remember, Hanson credits the warm and supportive community on Nantucket with allowing her to realize her dream of being a full-time artist. Her Nantucket-inspired work can be seen frequently around town, painted on shop windows, walls and staircases or printed on paper coffee cups. She has collaborated with various island retailers and shoe and handbag designers, and most recently is designing a line for Nantucket Hotel. It’s no wonder that her signature vintage Woodies, Golden Retrievers, Beetle Cat sailboats and palm leaves have caught the eye of brides, eager to have her customize their invitations or gift sets. As she says, “I say yes to just about everything,” which of course is also why her next opening for a project is summer 2020. Working on weddings, though, has proven rewarding for Meredith, as she relishes seeing the clients’ joy when she’s able to translate their vision into a tangible product. “It’s a truly wonderful feeling to see my clients so happy,” explains Meredith.

FOR MORE INFORMATION

check out meredithhansonart.com

PAGE 16 | GOODSPEED MAGAZINE

$2,350,000 In Town $6,295,000 Tom Nevers 14 Wood Hollow Road, Pool, Two Dwellings, 5 Bedrooms, 5 Full, 11 Lily St, Two Dwellings and a studio, Garage, 6 Bedrooms, 2 1/2 bath.

7 Full, 2 half baths.

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20 Atlantic Avenue, Investment Property, Approved plans for pool. 5 Bedrooms, 4 full 1 half bath.

34 Centre Street Nantucket, MA 02554 508.825.5741

$1,130,000

www.centrestreetrealty.com

CALENDAR

MAY

JUNE

8

15

10–12 15–19

ANU

Annual Antigua Bermuda Race MVY Annual Pink and Green Weekend

ACK

Nantucket Wine Festival

16–19 25–27

AXA Anguilla Literary Festival

ACK

Annual Figawi Race

30

14–16

MVY A Taste of the Vineyard Gourmet Stroll

ACK

Nantucket Book Festival

19–24 ACK Nantucket Film Festival 20–23 MVY FILMUSIC Festival 29 NEV Nevis Round Island Relay Race

AXA Anguilla Day Celebration

Photo credit: Farsighted Fly Girl, Rosalind Cummings-Yeates

PAGE 18 | GOODSPEED MAGAZINE

JULY 4

MVY

Edgartown’s Annual Parade, BBQ and Fireworks

4–7 12–14

NEV Nevis Mango and Food Festival

ACK

Nantucket Yoga Festival

20

MVY Vineyard Cup Regatta

ACK

Nantucket Triathlon

25–27

25–8/6

MVY Edgartown Yacht Club Race Weekend

NEV Nevis Culturama ANU Antigua Carnival

SPRING 2019 | PAGE 19

Villa AOM, 5 bedroom, St. Barths â‚Ź 9,650,000

imagine a view to

call your own

Discover more at wimco.com/sales, or visit our office across from the St. Barths airport. realestate@wimco.com US: +1 401 236 0190 St. Barths: 0590 51 07 51 Director, International Real Estate: Doug Foregger

SHUCK.

CRU COOKBOOK

SIP.

coming:

MAY 2019

SAVOR.

C R U OY S T E R B A R | 1 S T R A I G H T W H A R F N A N T U C K E T, M A 0 2 5 5 4 | W W W. C R U N A N T U C K E T. C O M P H O T O G R A P H Y BY W AY N E C H I N N O C K

in the

Moment P h oto g r a p h e r C h r i st i a n Ot h

PAGE 22 | GOODSPEED MAGAZINE

CONTROL TOWER | CHRISTIAN OTH, PHOTOGRAPHER

No stranger to our destinations, internationally renowned destination wedding photographer and friend of Goodspeed, Christian Oth and his namesake Christian Oth Studio, has photographed brides in St. Barths and Nantucket for over a decade.

We asked him a few questions on how it feels to be in his shoes for these epic events.

What’s the one part of shooting an event that never gets old?

Seeing our clients thrilled, both on the day of and when they receive their images. Our studio is dedicated to a great client experience, from the moment a client decides to begin considering us, to the post-production and delivery of their images—whether in the form of a beautiful album or a personalized archival print handmade in our studio.

What’s one thing you always tell your clients prior to beginning the shoot?

I’ve written many posts on my blog, There’s a Photographer in the Room, about our best practices for preparing to be professionally photographed. Everything from how to have an open line of communication with your photographer, to how to style your appearance and other tactical planning tips. I also remind them not to look at the camera, generally. When they relax and enjoy in the moment is when I can capture the most authentic moments.

What’s one of the hardest moments to capture?

At this point, I’ve seen it all, but I have to say the most challenging element is usually related to timing. We try to plan ahead and make sure that there is always adequate time built in to every event to properly capture what we’re there to shoot . . . but sometimes I just have to make it work, grab my camera and run.

What’s your favorite part of your job?

Most of the photography work I do is for destination events; while our studio and team are based in New York City, our clients are all over the world, and I love that my work gets to reflect the unique character of our clients’ lives, from St. Barths to Lake Como.

” We strive to tell a natural but elegant story of your big day.”

Photos Courtesy of Christian Oth Studio (Jack Jeffries) SPRING 2019 | PAGE 23

THE MUSHROOM MAN TUCKE R P FO RZH EIMER O F MARTH A’S VI NEYARD MYCO LO G ICAL

PAGE 24 | GOODSPEED MAGAZINE

C O N T R O L T O W E R | T U C K E R P F O R Z H E I M E R , M A R T H A’ S V I N E YA R D M Y C O L O G I C A L

Wild harvest shiitakes aren’t quite a blue plate special in America, yet Tucker Pforzheimer is convinced that they’re exactly what we need as a nation, not just for our bodies but for our planet. Plus, with his passion for the spore and definitive promise that the wild harvest shiitake offers a different mushroom experience than any we’ve had before, we admit our curiosity was piqued. So we sat down with the fungi fanatic and asked him a bit more about his operation out on Martha’s Vineyard.

How did you enter the world of fungi and why?

The idea for MVM originated in a mycology class at Harvard, where Truman and I started to think about fungi’s critical role in the food system of the future. He, an economics major, and I, an evolutionary bio major, each understood from different angles how mycoculture could play a major part in the plant-based diet revolution. We both feel passionately that reducing the amount of beef we consume is one of the simplest ways to positively affect our environmental impact as humans, but we noticed the lack of equally delicious vegetarian options. Nobody likes to compromise! Thus, we looked for a food for which people wouldn’t mind making the switch: wild harvest shiitakes.

What is it about the Martha’s Vineyard terroir that works for mushrooms, or shiitakes in particular?

The Vineyard is a part of USDA Climate Zone 7a. This designation means that our island has more in common with Southern Appalachia than with New England; the ocean mediates mild winters and buffers us from the dry heat waves of summer. Moreover, our glacial geology supports forests overwhelmingly dominated by beautiful white oak trees—the same family used to produce the best shiitakes in the world in Japan and Korea. Shiitake means “oak mushroom” in Japanese. This combination of climate and forest is so close to that of the mushroom’s native range in Asia that we can grow them just like they do in the wild. Without climate-controlled warehouses and intensive irrigation, the mushrooms grow slower and denser. Eating whole, unprocessed oak logs, they incorporate fantastically rich flavor and the highest concentration of nutrients into their caps.

What’s the most surprising thing about mushrooms or something less known by the public?

People are becoming more educated about mushrooms’ nutritional and medicinal properties these days, which is extremely gratifying, but I think their biology is by far their most fascinating aspect.

Mushrooms respire just like we do, breathing oxygen and eating nutrients that plants produce, making them much closer to animals than plants, though they are neither. As such, shiitakes in particular contain compounds that we don’t find in other types of foods— compounds that have been clinically shown to boost T-cell activity against cancer and even reduce fat deposition when eaten regularly.

How do you best like your mushrooms prepared?

Because we grow such meaty, flavorful and relatively dry mushrooms, it doesn’t take much to make them edible. I frequently eat our shiitakes raw, though I don’t recommend that for other types grown

indoors, to experience the clean umami, garlicky aroma and supple, snappy texture. That said, cut them on the bias to expose the most white flesh possible, and simply hot sear in a well-seasoned cast iron pan, followed at the end with a dash of rice wine vinegar in the pan to flash caramelize; this makes a luxury out of literally anything you’d put chicken on.

You recently traveled to Japan, the motherland of your operation’s technique. Tell me about the trip.

We regularly keep in touch with shiitake farms in Japan over Instagram and had the opportunity this year to tour several in Tokushima Prefecture. Our particular technique was perfected there hundreds of years ago, and it’s inspirational to see the infrastructure and culture that has grown up around mycoculture there. Whole forests of oak are devoted to sustainable harvesting for shiitake growing—oak trees will regenerate completely from stumps after being cut, called “coppicing”—and the market is completely differentiated to distinguish between lower-quality, bag-grown Kinsho shiitakes and higher-quality, log-grown Genboku shiitakes. We were also amazed at the universal simplicity of shiitake preparation. Many people prefer dried product, which they rehydrate or use for dashi, and fresh product is prepared either grilled or sautéed, oftentimes whole. Because arable land is scarce, mushrooms are a crucial part of the food system since they can

SPRING 2019 | PAGE 25

C O N T R O L T O W E R | T U C K E R P F O R Z H E I M E R , M A R T H A’ S V I N E YA R D M Y C O L O G I C A L

be efficiently grown on a fraction of the space required for animal husbandry, and without feedstocks.

to shiitakes. Most importantly, be patient; we find that the best thing to do sometimes is something else, and come back later.

Why do you think mushrooms get a bad rap?

Last question is about the mushroom buzz word: umami— what is it and why are people so into it?

That’s a complicated question, the answer to which is rooted both in culture and practicality. Yes, there are poisonous species of mushrooms, but we’re talking about an entire kingdom of life; one doesn’t avoid fish because of pufferfish—it’s a potentially deadly delicacy—or plants because of poison ivy. East Asians and Southern and Eastern Europeans all have celebrated traditions of foraging for native species of mushrooms, and the white button mushroom is ubiquitous in French cuisine. My hypothesis is that upon immigration to the US, many of these traditions were compromised in favor of new American food values centered around beef and corn, thereby resulting in a kind of generational mycophobia.

Practically speaking, the quality of mushrooms one might encounter at the store or eating out is fairly poor by and large, which is what we’re out to change. Most US production is devoted to waterlogged, flavorless white button or portobello mushrooms—actually the same species—which need to be heavily spiced or sauced and can still end up with that off-putting rubbery consistency that makes so many people say, “I don’t like mushrooms.” What they don’t like is the mushrooms they’ve had! I’m happy to say that we’ve been responsible for more mushroom converts than I can now count.

How often do you get asked about psychedelic mushrooms, and do you grow them?

Number one question at the farmers’ market, to be sure. No, we don’t, as it requires the kind of indoor lab setup that we avoid and also because it’s illegal. I certainly believe in the therapeutic potential of psilocybin to provide relief for PTSD, depression and addiction in conjunction with the right therapy, and luckily there should be no shortage of that since it’s readily synthesized. They’re also not too hard to grow, and if you’re feeling desperate, ask a farmer if you can walk through their cattle pasture in the fall.

What’s the key to growing a good mushroom?

It depends what kind. Wild mushrooms taste better, period, so a good rule of thumb is to get as close to wild conditions as possible.

This maxim has spurred success in growing everything from truffles

PAGE 26 | GOODSPEED MAGAZINE

Umami! The “fifth flavor.” I couldn’t tell you why people are suddenly so umami crazy, other than it’s really fun to say. If you really want to know what it tastes like, buy some MSG. MSG is to umami what salt is to salty. Specifically, umami is a result of the amino acid glutamate, and provides a deep savory flavor. Any balanced dish should have a little umami, and I’ve been told that it’s the key to feeling full after a meal. Most people in the US get it from meat, but I’ve started to differentiate between areas of the tongue activated by various umami-rich foods. In Japanese cuisine, dashi is a classic umami delivery system, combining the center tongue umami of kombu and the back of tongue, roof of mouth umami of dried shiitakes. For me, the combination of shiitake umami and chicken umami, center and side tongue, yields a unique whole mouth experience.

What’s next for MVM? We’ve been expanding our distribution for the past three years and would love to start a satellite operation in coastal Maine to alleviate some of the headaches that go along with getting product to the mainland. It’s a similarly pristine and agriculturally cool area, and already has great sustainable forestry operations that could start supplying us with oak just like it works in Japan.

We love working with chefs to help educate the public about an exciting new ingredient, and soon it will be time to start some retail relationships to get our fresh product in the hands of home cooks.

Last year, we launched our first food product, Berber Spiced Wild Harvest Shiitakes, which is my favorite charcuterie item I’ve ever had: vegan umami for your cheese plate. Lastly, we’re always looking for partners in brainstorming how to streamline local produce distribution, something a lot of people smarter than I are thinking about these days. In Japan, we saw consignment supermarkets that were full morning to night with people buying fresh produce and products from small farms at a fraction of the cost of our groceries—90% of which goes directly to the farmers.

LEARN MORE

www.mvmycological.com

Hotel Pippa is Nantucket’s newest style icon An imaginative combination of midcentury design, contemporary elegance and island charm. Located in the heart of town, Hotel Pippa sits steps from Nantucket’s most exciting galleries, restaurants, boutiques and more.

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4/8/19 11:35 AM

Melanie's Magic

A resident of St. Barths for over 22 years, American Melanie Smith saw a demand for destination management and event organization on the island and promptly founded Epic Presentations.

Originally focusing on the superyacht world, she was instrumental in creating the annual St. Barths Bucket Regatta and destination weddings. Today Melanie also works on the planning and production of birthday celebrations, corporate meetings and retreats, incentive groups and management of VIP stays on St. Barths. Known as the “make-it-happen� team, Epic Presentations was our immediate go-to to better understand the complexities and magic of creating a memorable event on St. Barths. Despite her busy schedule, Melanie answered our questions, giving us some great insight into her epic production skills.

PAGE 28 | GOODSPEED MAGAZINE

CONTROL TOWER | MELANIE SMITH, EPIC PRODUCTIONS

What's the one thing everyone always wants for their event, besides good weather, of course?

I would say that the single most requested “element” is a beach. In doing literally hundreds of events of all types over many years, we have never done one that did not include at least a portion of the event taking place on a beach.

What are some of the less obvious benefits to having a wedding or event on SBH and what are the challenges, even drawbacks?

Overall, I would say that one of the most general positives is the sheer fact that clients and their guests have all the advantages of a five-star resort, but get the whole island in the process. The “standard” on St. Barths is set quite high, whether dining, shopping or doing an event. We have almost all of the professional services needed to produce quite a complex event and the talent pool to provide those services.

Interestingly, I would say the biggest challenge to creating a major event here (one that includes significant production elements, etc.) is that almost all of the top companies on the island are already very busy. This sometimes translates into the vendors and suppliers not coming back immediately with proposals or estimates, and this can be quite frustrating to those who are used to getting immediate responses. That said, when a supplier/vendor does accept a job, the work is great.

What do you wish you could tell every client before they called you?

I would say “please don’t start your planning process on your own, then call us midstream!”

What is the perfect client?

The perfect client is a client who comes with a sense of fun, knows what they like or dislike, and is able to make decisions.

What is one of the most elaborate things you've designed or organized for an event?

It’s difficult to pick just one as there have been a number of them which stand out in my mind . . . extraordinary transformations of large tenting or venues, headliner bands, a Christmas party with a live Christmas tree that had to have 2,400 lights, caviar (a lot of caviar) presented on a large mirror, people jumping out of birthday

cakes, over-the-top theme events, transforming a beach into an exquisite event venue, quite the gamut of things. That said, some of the most elaborate can be those that are quite minimalist.

What is your signature or constant deliverable to your clients?

Since a great event requires the services of many—not just a villa rental company, or a restaurant, or a caterer, or a hotel, but all the other support services as well—I feel that one of our most constant deliverables is that we are able to assemble the best of the best of all the service providers on the island. All our providers are willing to “drop everything” and work with us on an event. It is a great team effort, which translates to clients and their guests going home saying that their event was one of the best events—if not the best event— they ever went to in their lives.

What is one of the most memorable events you’ve designed, and what made it stand out in your memory?

Again, it is difficult to pick just one as there are many, but since I’m talking to you in March, during the Bucket Regatta, I am reminded that one of the most outstanding events I’ve ever organized remains the St. Barths Bucket Regatta. I was the first on-island organizer of this event 20 years ago. We had four or five boats, I believe. It was quite the struggle back then as the local authorities did not want to give priority to allow these boats to be together on the dock. There was resentment from the local population. We did not fit the French Sailing Federation laws. There were lots of hurdles. Although I have long since “retired” from organizing this event, I cannot help but feel a great sense of pride that it has grown into the wonderful event that it is today. Many people are to thank for this, but I am the one who gets to remember the details of how it all started.

If you weren’t an event planner, what would you be?

At this stage of life, I would like to be more involved in philanthropic endeavors.

Given the stress and pressure of your job, where do you go to unplug?

I very much like to travel, but also I have a summer home in Newport, RI, where I thoroughly enjoy the cool weather contrast to summers and fall here in St. Barths.

SPRING 2019 | PAGE 29

HIDDEN HAVENS ISLA DE MONA IN PUERTO RICO

Approximately six miles in length and four miles wide, Isla de Mona is a protected island in the Puerto Rico archipelago serving as a sanctuary for sea turtles and birds just as it once did for pirates. The island is uninhabited while visitors are restricted to 100 at a time, allowing for a truly natural Caribbean feel with pristine scuba

experiences and hiking through a protected ecosystem filled with caves, Taino petroglyphs and colorful coral reefs. Known as the Galapagos of the Caribbean, it’s not exactly hidden, but it’s certainly a haven, particularly at night when the stars display their full potential due to the absence of light pollution.

CLOCKWISE FROM TOP Cueva Sardinera; Taino Mudglyphs; Puperita pupa from Playa Sardinera beach; Cueva Sardinera; Large coral rock on Playa Sardinera beach.

All photos © Alan Cressler, and taken on Isla de Mona, Reserva Natural Isla de Mona, Municipio de Mayaguez, Puerto Rico PAGE 30 | GOODSPEED MAGAZINE

Inspired by Nature

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PAGE 32 | GOODSPEED MAGAZINE

We scouted out destinations for special spots, some unexpected and some tried and true, to host your next celebration. Whether it’s a hallmark birthday or just an intimate celebratory affair, we’re positive these signature spots can deliver on offering that oh-so-crucial mise-en-scène for your next event.

FOUR SEASONS BEACHFRONT VILLA ANGUILLA SPRING 2019 | PAGE 33

Anguilla Four Seasons Beachfront Villa It’s all about intimacy at this exclusive venue with its own beachfront access and expansive terrace overlooking the ocean. Cocktails on the beach followed by a candlelit dinner by the pool with sunset views make this spot a definite go-to. The sleek décor of the villa and five plush bedrooms only serve to enhance the exclusive yet intimate feel, not to mention the possibility for a little late-night dancing.

Antigua FOURSEASONS.COM/ANGUILLA

Palm Point, Antigua A sparkling 12,000-square-foot villa on its own private beach and its own peninsula in the middle of Jolly Harbour makes this spot nothing short of spectacular. Sleek, contemporary interiors plus two large dining areas lend themselves to either a large- or smaller-scale affair, but what remains constant is the secluded nature of the setting. A full concierge team, including catering and services, is on hand to ensure your event goes off without a hitch, and for those looking to spend the night, the master suite—a circular hideaway off on its own—is the perfect ending to an unforgettable evening.

PALMPOINT.CO.UK

PAGE 34 | GOODSPEED MAGAZINE

Martha's Vineyard Photos © Meagan Lindsay Shuptar | M Lindsay Photography

T H E H A N G A R | T H E FAV O R O F Y O U R R E P LY I S R E Q U E S T E D

Captain Flanders House Tucked away in Chilmark, the quieter part of the island, sits a charming renovated farmhouse known as Captain Flanders House. Built in the late 1770s by the famous whaling captain Richard Flanders, the house is part of an island homestead featuring original country-style antiques, meandering stone walls and grazing horses, all overlooking a quaint pond. Best suited to relaxed outdoor tented affairs, lobster bakes are a favorite—the space is wonderfully natural and relaxed.

CAPTAINFLANDERSINN.COM

Shipwreck and Lifesaving Museum With views out over Polpis Harbor and a building chock-full of nautical history, there are few places that set such a perfect tone for a distinctly Nantucket wedding. Of course, this has not gone unnoticed by brides and event planners. Currently there are over 15 events on the docket for the 2019 summer season. We favorite it though, as it’s remote enough to feel private and small enough to be the ideal setting for one long center dining table.

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SPRING 2019 | PAGE 35

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The ROCK is back...

Reopening November 20, 2019 Eden Rock - St Barths, Baie de St Jean, St BarthĂŠlemy, 97133 French West Indies + 590 (0) 590 29 79 99 - reservations.edenrock@oetkercollection.com - www.edenrockhotel.com

Nevis

Golden Rock Inn With 100 acres on the slope of Nevis Peak, lush tropical gardens and stone structures that date back to the 1880s, Golden Rock Inn is a verdant hideaway with authentic charm that guarantees a standout setting. The small size, just 11 guestrooms and sea views featuring glimpses of Antigua and Montserrat, ensures an intimate island vibe, while the funky, colorful dĂŠcor is the handiwork of artist owners Helen and Brice Marden, making it a perfect spot for creatives to gather.

GOLDENROCKNEVIS.COM

PAGE 38 | GOODSPEED MAGAZINE

T H E H A N G A R | T H E FAV O R O F Y O U R R E P LY I S R E Q U E S T E D

St. Barths

Ginger You’ll need a driver to ferry your guests to and from this dizzyingly high hilltop villa overlooking practically the entire island of St. Barths and its neighbors, but it will be instantly worth it. If ever there was a spot to ensure a lordly feeling, it’s Ginger, a villa in Petite Saline. Built to impress and rent, the five-bedroom villa features one of the longest and most commanding terrace views in all of the Caribbean, while the modern interiors are set to be festooned in whatever décor the event sees fit. Cocktails and dinner at this magnificent lair would provide an undoubtedly memorable evening for all.

WWW.EDENROCKVILLARENTAL.COM/EN/ VILLA-SEARCH/GINGER SPRING 2019 | PAGE 39

PAGE 40 | GOODSPEED MAGAZINE

THE H TA HN E GHAARN G| AKRAT| I EC K AA P I JZU ER LU , C PH A ORTEO NG ORVAT APH I OEN R

Native Eye Katie Kaizer was born and raised on Nantucket and has had a camera in her hand since she was a little girl—chasing shots of the sunset, her beloved local horse farm or the alluring scenery of her home.

HER PHOTOGRAPHY STYLE IS NATURAL AND JOURNALISTIC ;

as she says, “My goal is to document the moments and experiences you’ll cherish forever.” Focusing on what she calls the human experience, she documents everything from the smallest elopement to the biggest wedding celebration and vacation portraiture.

An award-winning photographer, Katie has won a Gold Award and a Diamond Award from the Wedding Photojournalist Association. A local

presence, not to mention a native, Katie is beloved on the island where she lives with her husband and rescue pup. She is co-president of the Photographers Alliance of Nantucket and a board member of Petticoat Row, Women in Business and the Nantucket Arts Council. Katie’s pictures speak to the viewer and the client alike, capturing the emotion of the moment.

We are lucky she shared some with us.

FOR MORE INFORMATION

katiekaizerphotography.com

SPRING 2019 | PAGE 41

PAGE 42 | GOODSPEED MAGAZINE

T H E H A N G A R | K AT I E K A I Z E R , P H O T O G R A P H E R

SPRING 2019 | PAGE 43

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1.800.376.7922 | +1.203.267.3305 | charter@flytradewind.com | www.flytradewind.com PAGE 44 | GOODSPEED MAGAZINE

ARRIVE IN STYLE

Photo by Antonie Verglas SPRING 2019 | PAGE 45

SALES \ REN TA L S

S CO NS E T \ T O W N

TOWN · PLEASANT STREET · $7,500,000

WAUWINET · MEDOUIE CREEK ROAD · $15,250,000

CLIFF · EAST HALLOWELL LANE · $13,500,000

TOWN · HARBOR VIEW WAY · $6,575,000

CLIFF · CROOKED LANE · $6,950,000

WAUWINET · MEDOUIE CREEK ROAD · $8,495,000

Fully renovated grand home with four levels of living in Historic Downtown.

Two lots offered as one waterfront compound on Nantucket’s north shore.

Stunning setting and design detail with sweeping views across Town.

L IS TED BY G R E G M C KEC H N I E 5 0 8 . 2 2 1 . 8 8 6 6 I greg@ g re a t po i n t pro pe rt i e s .c o m

PAGE 46 | GOODSPEED MAGAZINE

Impressive and private Nantucket estate on two lots.

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FISHER’S EARLY SUMMER “MUSTS”

MAY 15 - 19

Nantucket Wine and Food Festival

» Fisher Tip: We love the variety of Great Wines in Grand Houses tastings.

24 - 27

Figawi Regatta/Memorial Day Weekend

» Fisher Tip: Avoid the crowds by walking the docks in the morning to admire all of the beautiful sailboats.

JUNE 3-9

Nantucket Spring Restaurant Week

» Fisher Tip: Grab a seat at Ventuno’s iconic bar and enjoy their discounted, full menu.

19 - 24

Nantucket Film Festival

» Fisher Tip: Check out the new Improv Takeover hosted by Ben Stiller at the ‘Sconset Casino.

JULY 4-5

Independence Day Activities

» Fisher Tip: Fisher enjoys a front row seat to the watermelon eating contest and water fight. Come watch (and stay dry!) with us at 21 Main Street.

10 - 13

Nantucket Comedy Festival

» Fisher Tip: While it’s all funny, we love the Comedy SmACKdown: Boston vs. New York at the Dreamland Theater.

More than real estate, we share the best of Nantucket with you (508) 228–4407 21 Main Street, Nantucket, MA SPRING 2019 | PAGE 47

SuNdowners Goodspeed’s latest pick for where to best toast the sunset H O T E L M A N A PA N Y, S T. B A R T H S — In addition to recently

renovated guestrooms, as we showcased in a previous issue, Hotel Manapany has also debuted a popular new bar facing the breeze-filled Anse des Cayes. Serving custom and creative cocktails utilizing ingredients from the hotel’s organic garden, the bar features both indoor and outdoor terrace seating overlooking the crashing sea. Signature cocktails include

T H E P E R F ECT

L A DY INGR E DI E NT S — Gin — Peach cream — 1 egg white to soften the taste — Peychaud Bitters for the pink touch

This cocktail is both fresh and fortifying.

PAGE4848| |GOODSPEED GOODSPEEDMAGAZINE MAGAZINE PAGE

the manypantini, which features liqueur de violette and hibiscus, and a mezcal sour with brown sugar and star anise. While there’s no question that all the cocktails are designed to impress and many merit a try, we’ve alighted on the Perfect Lady for its charming spring color and smooth taste. Cheers! hotelmanapany-stbarth.com

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