GOODSPEED The Tradewind Magazine | Issue 13 | December 2021

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2021 :: ISSUE 13

Gfidspeed THE TRADEWIND MAGAZINE

INSIDE

MIKE’S MAGIC

ORGANIC GROWTH IN GREENWICH

BIENVENUE ROSEWOOD LE GUANAHANI ST. BARTHS’ BELOVED RESORT RETURNS

WHEN ART UNITES

STOWE’S CONTEMPORARY ART CENTER


B E AC H F R O N T O P P O R T U N I T Y

Five Bedroom Main Residence | Two Bedroom Guest House | Direct Beach Access | Heated Swimming Pool | Spa | Gated Entrance PRIVATE VILLA | LORIENT BEACH | 7 Bedrooms | 7 Baths | Offered at €35,000,000

St. Barth Sotheby’s International Realty | Rue Samuel Fahlberg – Gustavia Harbor Gustavia Office: +(59)-0590-29-90-10 | USA +1-508-570-4481 | sothebys@stbarth.com © MMXIX Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty Affiliates LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Office is Independently Owned and Operated. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks licensed to Sotheby’s International Realty Affiliates LLC.

stbarthsir.com


For those who seek the best in life Main Residence + Guest House | 2 Pools | Panoramic Views | Privacy

Newly Renovated | 2 Swimming Pools | Main Residence + Guest house

Two Private Villas | Colombier

Private Villa | Pt. Milou

5 Bedrooms | 5 Baths

7 Bedrooms | 8.5 Baths

Price Upon Application

Offered at €15,000,000

Prime Location | Sunset Views | Swimming Pool | Privacy

Newly Built | Walk to Beach | Swimming Pool | Ocean Views

Private Villa | Gouverneur Hillside

Private Villa | Grand cul de Sac

3 Bedrooms | 3.5 Baths

5 Bedrooms | 5.5 Baths

Offered at €8,900,000

Offered at €7,900,000

Newly Built | Swimming Pool | Ocean Views | Walk to beach & Dining

Ocean Views | Walk to Beach, Shopping & Dining | Community Pool

Private Villa | Marigot

Condominium | St. Jean

4 Bedrooms | 4.5 Baths

2 Bedrooms | 2 Baths

Offered at €6,200,000

Offered at €1,749,000

St. Barth Sotheby’s International Realty | Rue Samuel Fahlberg – Gustavia Harbor Gustavia Office: +(59)-0590-29-90-10 | USA +1-508-570-4481 | sothebys@stbarth.com © MMXIX Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty Affiliates LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Office is Independently Owned and Operated. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks licensed to Sotheby’s International Realty Affiliates LLC.

stbarthsir.com


2021 :: ISSUE 13

welCOme aboard TabLE of

COntents Flight Plan THE LATEST AND GREATEST IN 4 EACH OF OUR DESTINATIONS THANK YOU FOR CHOOSING TRADEWIND AVIATION!

We’re thrilled you’re joining us today and hope you have a pleasant flight. We've included some helpful information below. Should you have any questions or concerns, please ask your pilots and they will be happy to assist.

Control Tower MAGIC MIKE 14 Mike’s Organic moves to a massive new retail

SAFETY The safety of our clients and employees is our number one priority and will never be compromised. Tradewind is a U.S. certificated air carrier operating under Part 135 of FAA regulations. Operating continuously without incident since 2001, Tradewind exceeds the FAA, ICAO and industry standards for aircraft equipment, pilot training and maintenance. Please take a moment to familiarize yourself with the safety briefing card, located in the seatback pocket. AIRCRAFT The Pilatus PC-12 is a modern, turbine-powered aircraft with a pressurized cabin. Built in Switzerland, the PC-12 is fully capable of flying in the same weather conditions and turbulence as larger airliners. The Citation CJ3 is a light jet with the latest technology, avionics and engines, climbing to 45,000 feet easily and cruising long distances efficiently. It also has a pressurized cabin. Enjoy complimentary WiFi on domestic flights in our Citation CJ3s. REFRESHMENTS Complimentary drinks, snacks, wine and beer are located in the cooler and snack basket in the rear of the aircraft. Please help yourself or ask the person seated closer to pass something forward for you. G R O U N D T R A N S P O R TA T I O N Should you require ground transportation at your destination, ask your pilots to call ahead on the radio to set up a taxi or car service.

J oël Robuchon arrives in Gustavia, Wheat boutique opens in ACK and AXA, Nantucket’s Regatta Inn, Stowe’s Wildflower Restaurant

space in Greenwich

16

A R T N O W Stowe’s The Current reengages the community through contemporary art

The Hangar F A R , FA R A WA Y 18 Nantucket’s hottest reservation: the Faraway Hotel

SENSE OF PLACE 22 ALe Guanahani returns with Rosewood at the helm

In Every Issue ALENDAR 12 CNot-to-miss events in our destinations DEN HAVENS 28 HFortI DWetherill, RI | NPT ECTOR 30 VTradewind’ s routes and current happenings DOWNERS 32 STheU NSister Ship | ACK

SHARE YOUR JOURNEY Tag your photos with #flytradewind or @flytradewind

DESTINATION LEGEND:

ACK = NANTUCKET

ANU = ANTIGUA

AXA = ANGUILLA

HPN = WESTCHESTER

MVL = STOWE, VT

MVY = MARTHA’S VINEYARD

NPT = NEWPORT

SBH = ST. BARTHS

SJU = SAN JUAN

TEB = TETERBORO

PAGE 2 | GOODSPEED MAGAZINE


LETTER FROM THE EDITOR

BACK IN YOUR HANDS hiatus from print, Goodspeed magazine is proud to be back, firmly set in the aircraft seatbacks and along the tables of the lounges of Tradewind Aviation’s operations. We believe there are few things more relaxing these days than tucking into the tactile nature of a magazine and allowing your eyes to ease over the colorful imagery or, better yet, folding down various pages for future reference. The sheer physicality involved in reading a magazine reminds us that focusing on one task at a time can be just the ticket to repose that we all so desperately require. In today’s hectic world, we are thrilled to be a part of the journey that takes you from your everyday hustle, where content comes in so many forms, to a calmer, less digitized and more physically engaged reaction to your surroundings. Let the vacation begin with stories focusing on the special people and various community hubs that make our destinations so incredibly alluring, year after year. AFTER A YEAR-AND-A-HALF

6 14 16

18

22

This issue focuses on two individuals ensuring our communities emerge from lockdown with nutritious food options and engaging art stimulation and education, along with reviews of two brand-new places to stay in Nantucket and St. Barths, illustrating that growth and human ambition know no limits, not even a pandemic. Now and as always, enjoy the ride. We’re so happy to entertain and inform you en route, once again. Wishing you safe and calm travels ahead,

MEG NOLAN | mnolan@flytradewind.com | @megnolanvr

Goodspeed magazine is published seasonally in partnership between Meg Nolan, Will Attend LLC and Tradewind Aviation. | EDITOR: Meg Nolan DESIGN: Ann Zipkin, AtoZ.studio | AD SALES: advertising@flytradewind.com | Cover photo: The newly reopened Rosewood Le Guanahani St. Barths, from across the lagoon. FALL 2021 | PAGE 3


Boutique Impresarios WELCOMING WHEAT BOUTIQUE’S FIFTH AND SIXTH OUTPOSTS TO NANTUCKET AND ANGUILLA

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FLIGHT PLAN

ACK+AXA

It was during a 2016 trip to Paris and, more specifically, in Coco Chanel’s apartment, where married couple, business executive Molly Shaheen and actor Huw Collins, formalized their mutual love for fashion and desire to open a boutique into a true reality. to her past via symbols of the wheat stalk, Collins and Shaheen chose to adopt the same motif, selecting Wheat as the name of their carefully curated boutique, which has since spawned five more iterations on both US coasts and in the Caribbean. TAKING NOTE OF GABRIELLE CHANEL’S CONNECTION

The first shop, located in York Beach, Maine, was an instant success, carrying brands such as Karen Lazar, Rails, Urban Apothecary and Naadam, and thus a second in Newburyport, Massachusetts, followed a year later. In 2019 they turned their eye to hospitality ventures on the West Coast, first with a shop at the Hotel Casa del Mar in Santa Monica,

California, and then another in the Four Seasons Hotel Los Angeles at Beverly Hills. With four stores under their belt, they decided to launch Wheat 1.17, a luxury lifestyle clothing line available online and in stores. Last year saw even more growth with the opening of boutiques in two of Tradewind’s locations: Nantucket and Anguilla, the latter where they manage the boutique at the Four Seasons Anguilla. As Collins recounts, “We have loved every minute, and as Nantucket closes, Anguilla will be swinging into festive, which is peak season there, so no rest for the wicked!” LEARN MORE AT

www.wheatboutique.com

FALL 2021 | PAGE 5


FLIGHT PLAN

SBH

Haute Cuisine L’Atelier arrives in Gustavia

bold-faced named chef from Paris to come ashore in Gustavia and will unlikely be the last, but his brand-new two-story restaurant, L’Atelier de Joël Robuchon Saint Barth, beckons with Parisian flair, namely its bright red shutters signaling a sophistication that befits the downtown St. Barths diner to a tee. Fashioned as two different restaurants, the ground floor presents a more formal ambiance with 34 counter seats set up around an open-kitchen concept in typical Parisian form with a substantial wine list and delicate portions. The second floor boasts an open-air rooftop design, also known as Le Rooftop, and offers a JOËL ROBUCHON MAY NOT BE THE FIRST

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more casual vibe with panoramic views over the harbor, serving an all-day menu from breakfast through dinner every day of the week. The rooftop, with its cushioned white banquettes and teak deck styling, rivals the views and feel of the yachts docked just across the street, but with even better fare. L’Atelier is set to stay open all year long, which is ideal for both locals and seasonal residents to ensure there’s always a bit of Paris in the tropics. LEARN MORE AT

ateliersaintbarth.fr


feels like home

© LAURENT BENOIT

A place that and so much more...

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

Discover more at wimco.com +1 401 849 8012 @wimcovillas info@wimco.com For real estate sales, contact sales@wimco.com wimco.com/sales Villa CTL, 4BR, Lorient Beach, St. Barths


FLIGHT PLAN

MVL

You Belong Somewhere You Feel Free S T O W E ’ S W I L D F L O W E R R E S TA U R A N T D E L I G H T S I N T H E G R E Y F O X I N N

This past summer, Stowe welcomed new culinary hotspot Wildflower, located in the popular Grey Fox Inn. Brought to you by SVT Hospitality, collectively representing decades of food, beverage and hospitality expertise, Wildflower offers classic American fare with Puerto Rican, Dominican and Korean influences that reflect the team’s diverse cultural backgrounds. Co-founders David Cid, renowned in the rum world for his expertise in rum making and brand development, and Darnell Holguin, renowned NYC bar owner and celebrated mixologist, tapped Chef Jonathan Shepard, who previously oversaw operations inside New York City’s Michelin-starred Le Coucou, Momofuku, Nobu and Donatella restaurants, to oversee the multiculturally referenced menu, which features standout dishes like Chicharrón, a braised and crisped-skin pork belly on a bed of steamed rice and stewed black beans; and Octopus Bao, a steamed bao bun filled with tender Spanish-style octopus with cucumber and house-made Ssam Sauce. What began as the spot for brunch in the mountainside village has now morphed into full-day dining with expansion plans on the horizon, including the opening of the Cottontail Room, a unique craft cocktail bar experience on the lower levels of Wildflower. We caught up with co-founder David Cid to find out more about Wildflower.

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What sets Wildflower apart from other local restaurants? One of the things that sets Wildflower apart is the mix of cultures behind the concept. Our love for the beauty in diversity lives in our name, in our service and in how we combine our American upbringing with our Puerto Rican, Dominican and Korean cultures. It’s what makes our menu so unique and allows us to present dishes that are close to home but are enhanced by layers of creativity.


What about Stowe makes operating a restaurant difficult and what makes it easy?

It goes without saying that not only in Stowe, but in general, the hardest part of operating a restaurant in 2021/2022 is the staffing. It has been the single most unexpected challenge that all restaurateurs have had to face. However, being in Stowe has been a wonderful experience. Stowe is about community and embracing nature. Our guests and business neighbors welcomed us with open arms and have been allies in driving awareness of our beautiful space and delicious farm-to-table menu.

Who is the ideal diner at Wildflower?

With gluten-free and vegan options on the menu, we set out to make sure everyone finds a delicious meal at Wildflower. So who is Wildflower for? Everyone! Who might it enjoy it the most? I’d say anyone with an adventurous palate would enjoy our Korean-style tagliatelle. For those who enjoy staying close to the familiar, but with small adaptations, we serve our housemade burger, but with fermented daikon.

wrapped in a warm steamed bao bun and dressed with lettuce, cucumbers and homemade Ssam Sauce. For our frequent guest, our roasted chicken will make you second guess everything you know about roasted chicken. We marinate the chicken overnight in Caribbean spices, then roast it to a point at which the skin is crisp and the meat is tender and full of flavor. We serve it with kale sautéed in chimichurri and a side of maduros (sweet plantains).

Seems brunch is a big selling point of Wildflower; why would you say it’s an important meal to distinguish? Whether you’re a local off to

What cocktail is your personal favorite and why?

I’m very fortunate to have my business partner, Darnell Holguin, who is an incredibly talented operator and an award-winning bartender. So our cocktail menu has some solid hits. My top picks include my all-time favorite, the Hemingway Daiquiri. Balanced with notes of grapefruit, maraschino liqueur and light rum, it’s refreshing, elegant and vibrant. And my second favorite is the Smoke in the Water. Tequila and mezcal are balanced and refreshed by lime with cold-pressed watermelon juice, and given a boost of complexity by a touch of Calabrian chili. Sooo good!

What ingredients do you grow or make yourselves?

Since we opened in the middle of summer, we missed the opportunity to start our own garden this year. However, we are very much looking forward to growing our own herbs and some vegetables next spring and summer. In terms of what we make in-house, the list is long! Our sausage links and patties, the gluten-free waffle batter, our sauces, our kale and goat cheeses and our beef empanadas all exemplify our commitment to bringing our vision to life with flavor and quality at the forefront.

What should a first-timer try at the restaurant and what should the repeat visitor never go without?

work or a visitor planning to take on that Black Diamond run, you should have breakfast! We love brunch, and at Wildflower you will find a unique take on the American breakfast experience. Some of the staples are our salads, the gluten-free waffles with Korean fried chicken and the breakfast sandwiches in Gougères bread, which is like the pan de queso I grew up with. We make all our cordials and syrups in-house, and not only use them in breakfast cocktails, but also in our three unique takes on mimosas and three crafted zero-alcohol cocktails. LEARN MORE AT

www.wildflowervt.com

Our entire menu is truly fantastic, but if there is one dish every first-time visitor should try, it must be our Octopus Bao. The octopus is tender and flavorful, FALL 2021 | PAGE 9


FLIGHT PLAN

First off the Line

ACK

Nantucket’s Regatta Inn is a winner

AT THE BOTTOM OF THE HILL ON CENTRE STREET ,

just below the congregational church and next door to American Seasons Restaurant, you’ll find the fresh and charming, nine-bedroom Regatta Inn. With its Historic Federal-style Mansion architecture, cozy screened porch and clean modern bathrooms, the Inn feels every bit the contemporary, home-style bed and breakfast made for Nantucket’s current crowd. The guest rooms are squarely laid out with contemporary classic furnishings and crisp white linens on the queen- and king-sized beds while the bathrooms, gleaming white subway-tiled showers and large vanity area feel anything but historic. Each bed is deliciously soft with a cosseting duvet and a large-screen TV ideal for early-morning cartoons. The staff is wonderfully laid-back and affable, including the small resident pooch that lies under the front desk. The property’s residential location provides a comfortable buffer from the bustling roads around Main Street and a more in-the-know feel for a visitor. Open seasonally, April through October, the Regatta Inn makes for a warm, inviting haven with easy access to the town’s treasures as well as a quick walk to in-town beaches. In short, it’s a sailor’s dream. LEARN MORE AT

PAGE 10 | GOODSPEED MAGAZINE

nantucketresortcollection.com


Fourteen glorious beaches. One great real estate name. St Barth has a new name in real estate.

L E S H AUT S D U C A R R É D ’OR - GU S TAV I A | ST B ARTH | + 590. 590. 52. 09. 03 | CORCORAN . COM /ST-B A RTH ©2020 Corcoran Group LLC. All rights reserved. Corcoran® and the Corcoran Logo are registered service marks owned by Corcoran Group LLC. Corcoran Group LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated.


CALENDAR

NOVEMBER ANU

1

SBH

1

SBH

10–14

MVY

Nov 12–Dec 16

SBH

17–21

MVY

26–27

MVL

27–28

Independence Day

All Saints Day

St. Barth Gourmet Festival

Annual Holiday Gift Show Open

St Barth Cata-Cup

Vineyard Artisans Annual Thanksgiving Weekend

Audi FIS Ski World Cup Killington

DECEMBER ACK

3–5

ANU

4–9

MVY

9–12

AXA

19

Annual Christmas Stroll Weekend

Annual Antigua Charter Yacht Show

Christmas in Edgartown

National Heroes and Heroines Day

JANUARY MVL

21

SBH

TBA

Stowe Winter Carnival

St. Barts Music Festival

FEBRUARY

PAGE 12 | GOODSPEED MAGAZINE

MVL

TBA

ANU

11–13

Stowe Derby

Jolly Harbour Valentine’s Regatta


NPT

18–27

MVL

18–20

MVY

19

Newport Burger Bender

Great Ice!

20 Miler & Amity Island Relay

photo © The Islander

MARCH SBH

1

AXA

2

ANU

8–13

AXA

TBA

NPT

12

SBH

17–20

ANU

March 30–April 4

Carnival St Barths

James Ronald Webster Day

Superyacht Challenge

Annual Moonsplash Music Festival

St. Patrick’s Day Parade

St. Barths Bucket Regatta photo © JC Greene

Antigua Classic Yacht Regatta

APRIL NPT

9

MVL

TBA

SBH

17–23

MVL

TBA

ACK

22–24

Newport Night Run

Stowe Sugar Slalom

Les Voiles de St Barth

Vermont Maple Festival (St. Albans, VT)

Daffodil Festival

photo © Christophe Jouany

FALL 2021 | PAGE 13


Magic MI K E GE L L E R O F T H E EP O NYMO US MI KE ’S O RGANI C H AS BE E N E DUCAT I NG FAI R F I E L D CO UNTY ARE A D I NE RS O N H O W TO E AT R I GH T F O R O V E R A DECAD E .

Eating farm-fresh food is not just a totem one should aspire to for Greenwich native Mike Geller of the hugely popular farm-to-home grocery service, Mike’s Organic, but rather a way of life. And one he picked up while living in the Kalahari Desert in Botswana where he saw how farm-fresh food could thrive in the aisles of a grocery store and felt firsthand how much a healthy diet translated to a healthy mind. Returning to his hometown with a mission after his time in Africa, Mike became a student of how food was grown and immersed himself in local, sustainable farming and agriculture, including volunteering at Stone Barns Center for Food and Agriculture. Already a passionate cook, gardener, fisherman and hunter, the evolution of Mike’s Organic was indeed organic. PAGE 14 | GOODSPEED MAGAZINE

Photos by Alexandra Blair Photography

MiKE


CONTROL TOWER | MIKE’S ORGANIC

back in 2009 with nine weekly deliveries has since grown to a storefront out of his delivery headquarters in Stamford, featuring 250 small farms and artisans, and a soon-to-open 2,000-square-foot flagship location on Greenwich’s post road, East Putnam Avenue, with 24-hour delivery across large parts of Fairfield and Westchester counties as part of the expansion. Along with the new store, Mike will launch a product line, Made by Mike’s, featuring prepared foods, from Glazed Ora King Salmon and Pastured Roasted Chickens to Mac & Cheese and Quinoa Primavera. This house-made line is currently available to customers via Mike’s Organic Delivery as well. Promising to be “more than a market,” Mike’s Organic will be an experiential destination that features a rotating lineup of food-forward programming, such as a series of cooking classes, from a grilling course to a kids’ bake-off to a low-waste cooking class to learn how to make food from kitchen scraps. Additionally, Mike’s Organic will host a variety of experiences in partnership with local brands, from a dumpling-deep-dive with Norwalk’s Nit Noi Provisions to a make-your-own-pizza pop-up with the owner/tomato farmer of Litchfield County’s Waldingfield Farm. The brand’s pillars are connection—to the people who grow, raise and make our food—and transparency—knowing what’s on it, what’s in it, when it was picked and more. Mike’s entire mission is to create connection between those who grow, raise, catch and make our food and those who eat it. We caught up with Mike to ask him a few personal questions about what’s to come. WHAT BEGAN IN HIS PARENTS’ GARAGE

What separates Mike’s Organic from other organic food delivery systems?

Mike’s Organic works directly with over 250 different small farmers, artisans and makers. Our focus is on directly connecting consumers to the people who grow, raise, catch and make their food.

What makes you most proud of Mike’s Organic?

The relationships I’ve built with the farmers over the last 12 years. It goes way beyond business . . . I got married six years ago and had dozens of farmers at our wedding in tuxedos and cocktail gowns! Getting to create lasting friendships with people working to fix our food system has been priceless.

How do you respond to people who tell you eating organically is too expensive or too difficult?

We do this crazy thing in this country. We walk into a grocery store and see one pound of ground beef for $1.99 and say: “That’s a great deal!” If you went to a Mercedes dealership and saw a car for $1,000, your first question would be: “What’s wrong with that car?” It’s all about how we assign value. You pay for what you get. When you think of it in those terms, it’s easier to justify a slightly higher price for something you’re putting in your body or your kids’ bodies.

Your passion for organic food came from what exactly?

A lifetime of gardening, fishing, foraging, cooking and learning at the feet of the people who grow our food. Food crosses cultures, breaks barriers and is essential to us all. It’s worth being passionate about . . . especially when it is grown organically!

What is your ideal customer in three words? Passionate. Educated. Engaged.

With the new flagship store, which is quite spacious, what do you see as being your biggest challenge and your biggest opportunity?

Our biggest challenge is getting it open soon enough! There’s been so much demand, it’s crazy! Our biggest opportunity is to take a brand that people have come to trust and love over the last decade and put it in a location where thousands of customers will see us every day and get to experience and taste something amazing!

What are some foods from your store that you eat every week?

This is a tough one since we eat so seasonally. Summer: cherry tomatoes, sweet corn, donut peaches, red heart plums, fresh garlic. Winter: bok choy, brussels sprouts, honeynut squash.

What’s in season in late fall in the Northeast that you are most excited for people to try/cook?

You have to try Honeynut Squash! It’s this delightful little relative of Butternut that is sweeter, has more flavor and is a perfect serving for two people! Highly recommend!

What’s your favorite Thanksgiving tradition?

It’s the one holiday to me that’s just about food and family. We all get together around delicious food, catch up, enjoy . . . it’s the best. Also football. So Food. Family. Football. The three F’s! LEARN MORE AT

mikesorganicdelivery.com

FALL 2021 | PAGE 15


Photo by Peder Ahlberg

ART

NOW PAGE 16 | GOODSPEED MAGAZINE

A NO NP RO FI T ART CE NTE R FO CUSE D O N CO NTE MP O RARY ART, TH E CURRE NT I S CO MMI TTED TO FO STE RI NG AN I NCLUSI VE , D I VE RSE AND RE SP E CTFUL CULTURE .

Perhaps now more than ever, we humans need the stimulation and inspiration that exposure to art can provide. Having spent the past year and a half without much access to community, other than through a screen, the reopening of exhibitions and reinstating of education classes at Stowe’s The Current, formerly known as the Helen Day Art Center, has offered a much-needed gathering spot for locals and visitors alike. We caught up with Executive Director Rachel Moore, who has been with the center for almost 12 years and is a Fulbright Fellow, to find out what’s in store for The Current this winter season, including the upcoming exhibition by Catherine Opie.


CONTROL TOWER | THE CURRENT

UPCOMING EXHIBITION

Photos by Evan Williams

Award-winning photographer Catherine Opie’s work (at left) in this upcoming exhibition focuses on climate change. Largescale photographs of swamps, national parks and other out-of-focus iconic landscapes are both gorgeous documentations and a quiet plea for environmental preservation. The three series that will be represented in the show, in dialogue with each other, are abstract landscape series, swamp series and Yosemite falls. What drives The Current?

The art center is driven by an ambitious curatorial vision shaped by the pursuit of meaning in contemporary art. Our programs consider how the arts can be a platform for activism, responding to contemporary issues facing artists and audiences, offering outlets for creative dialogue and critical examination of our social, cultural and political moment. We strive to amplify underrepresented voices and urgent issues through our programs. We work to ensure that our curatorial platform is responsive and flexible to artists. We are committed to supporting and serving diverse emergent careers, ideas and projects, alongside unique, relevant opportunities for more internationally established and renowned artists.

Who would you say is The Current’s core audience?

We have people from all over the world who visit our galleries and have strong support from residents of Stowe who engage in our education programs and our exhibition events.

How do you source your artists?

I have strong relationships with artists, galleries, and museums here and abroad. Depending on if the artist is established or emerging, I might work directly with them or through their gallery.

Education is a big component of The Current. What sorts of programs do you offer?

Each year, professional artists and art educators teach over 50 classes and workshops, emphasizing progressive art education. From intensive summer art camps to afterschool classes, our education program has a broad reach, engaging 571 children, youth and adults in a variety of media and activities. Youth classes such as animation, graphic novel illustration, pottery, glass, printmaking, digital photography and claymation are just a few examples of the variety offered. Adults enjoy a wide variety of workshops for the beginner and the seasoned artist, including a Sumi ink workshop, introduction to oils, watercolor, stained glass,

ceramics, printmaking and so much more. Scholarships ensure that classes are open to all who wish to participate.

How do you stay connected to the community beyond your onsite offerings?

Our public outreach benefits all with programs such as a multischool-wide student art show, seasonal festivities and pop-up art events that help make the arts a vital part of our community.

What has you especially jazzed about the 2022 season?

Catherine Opie’s exhibition; our outdoor annual sculpture exhibition, Exposed; and our expanded studio offerings for artists and youth and adult students. We have expansive public programs bringing in presenters from both here and farther afield. Recently we had an excellent talk with artist Meleko Mokgosi and MoMA curator Ugochukwu-Smooth C. Nzewi.

Where is your favorite place to go solo in Stowe?

I love going for a run on a dirt road near my house or hiking the Pinnacle. In the winter, I love cross country skiing through quiet woods.

Where is your favorite spot to eat out when friends are visiting in Stowe?

There are so many places, it’s hard to choose. I love Idletyme for outdoor dining, and they have a great outdoor bar. If they have kids I love Piecasso, Sushi Yoshi and Tres Amigos. Cork has excellent food and wine, and Plate has terrific vegetarian offerings. So does Green Goddess for lunch. And there are more, but as you can see, it’s impossible to choose! LEARN MORE AT

www.thecurrentnow.org

FALL 2021 | PAGE 17


PAGE 18 | GOODSPEED MAGAZINE


T H E H A N G A R | FA R A WA Y H O T E L S A C K

In a Land Far,

FAR AWAY NANT UCK E T’S LATE ST H O TE L, TH E FARAWAY, CO ME S SAI LI NG O NTO TH E SCE NE

THIS STORY: Photos by Liz Clayman

etipsD IVOC ,91-D r o n i siht a c es as a retlus fo IVOC ,91-D a N nttekcu rer op d et a rer oc d nur ebm fo r otis v s siht a p ts r em us , htiw r c d wo s r us n ig g and r om e elpo a ts n iy g tup n o a lsi nd r of eht n e r it e r emus htiw nary a rena t ln i .thgis And amd i ts all eht a c rs and r c d wo ,s n o e tops r em d eg d im r emus as eht r ep tcef antd i eto ot r ehp s d htob eht new and eht d lo a N nttekcu rer el v : eht r b and-nwe Faraway letoH n o eht r oc ner fo India and n eC r t er ts .ste Foylrem eht etis fo eht Rostreb Conoitcel Inn dna eht Ceertn Stter gnipohs ,aer Fayawr denpo sti elpitum srod ni Juen 2021, gnisacwoh sti e rht ylwen depmav ,rsgnidlub a retnc d raytuoc hiw ylkciuq emacb a gnitem tniop gnirud eht yad dna a topsh ta ,thgin dna na -ni esuoh tnaru se dna rab ylsuoirc deman Sirets Sh.pi Crdeta dna denwo yb Bo-nots desab Bleu Flga Pasrent Brda Gu,id Tery Sad rofn dna Janos Br,nwo dna detarpo yb New Yo-kr desab Lief Hoesu Ho,slet Fayawr seucof no eht nmpolevd r fo gnitsxe nabru“ ”eroc cirotsheirpo dna -fles smialco rp sti tnahcep rof eht gnuoy ta .traeh One pets otni eht -yvi deuorhsn draytuoc dna ’ti s on esirpu tah eht wen nwot d ecaps saw na tna s i tih gnoma dnalsi sroti v htob wen dna .dlo Fedenots htiw -egnirf demirt ,sloarp denoihsuc sehcuo dna natr ,sriahcm sulp a dairym fo gnirewo ,stop eht draytuoc si eht nwotd cih nevah ’ew ev la neb gnitaw ,rof ylraucitp -tsop .enitaruq Dugnir eht gnriom ,sruoh ’uoy l dn letoh steug gniyoje raytnemilpoc efoc sa yeht liot yaw no rieht senohp dna ,spotal elihw ta nwod us spuo rg eg r vnoc no eht ro dtu gnitaes dna yojne Sirets Sh’pi s -latsoc deripsn derahs setalp dna tfarc liatkco tsil es( ruo Susrenwod egap rof ruo .)etirovaf The ’draytuoc s ,laivnoc -ngised drawof erhpsomta ste eht enot rof eht tser fo eht morf—ytep eht etamin -kceh ni aer htiw s t i y a l p s i d f l e h s f o d e t a r u c s d o g o t e h t h s y l e j r e p a l w g n ri o d a eht slaw ni eht erutangis dauq knub mo r na( Inmargts .)noitase

FALL 2021 | PAGE 19


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T H E H A N G A R | FA R A WA Y H O T E L S A C K

Q&A W I TH BLUE FLAG PARTNE R B RAD G UIDI

Ho,revw eht eurt demht ,tnaruse Sirets Sh,pi esohw cieps ngised noitarps saw devicno yb Heda fo Detnempolv dna Crevita ta Bleu Fl,ga rentap Brda Gu,id dna si tnediv no ryev ,law flehs dna .ro To retn otni eht tnaruse dna rab si a elbatirv tsaef rof eht ,sey fi ton na hcti ni eht ,sregn rof emos fo eht yluferac detclo secip ylpmis geb ot eb .dehcuot Fo,yletanur eht tevl ,sehcuo dertslohpu gnitaes dna -repoc depot rab era la sruoy rof eht .gnikorts It’s sa fi eht detclo seruat fo a elamf reafs deolpx otni eht ,ecaps tsuj sa .denti

si yldetbuon eht ’ytrepo s ylacitun

What’s the motto behind the hotel? Get Lost, Come Back. We’ll be here.

Tell us the story of Sister Ship, since after all it was your vision.

The story of Sister Ship was grounded in this idea of a mythical woman who in her 20s set sail with eight of her friends. What was supposed to be a four-month journey for this all-female crew turned into a 20-year excursion. We always felt that Sister Ship is her living room and we are guests at her table. It was from that viewpoint that we were inspired by design—we thought about what she would have collected, what the room would have looked like, where an adventurous spirit like herself would live and what type of food they would serve. That is why the space and food come from a global vernacular.

A lufdnim ey sah neb deniart drawot eht tseug ecnirpx ta Fa.yawr For ,ecnatsi eht -yvi dervoc sreiab tah etarps eht draytuoc era ton tsuj rof dog skol tub rehta ot tceorp ’steug ycavirp sa yeht kceh ni dna ekam rieht yaw ot dna morf rieht .smo r Ther si a ryatnemilpoc te fo selcyib edistuo eht Gutse Hoesu ,gnidlub gnizocer eht yoj fo gnikb dnuora eht ,dnalsi elihw eht reonc éfac edisn Sirets Shpi serv senlw setal edam htiw ahctm dna nedlog .ciremut The kol rof eht 62 tseug ,smo r del yb eht ngised maet ta Lief Hoesu Ho,slet si dezirtcah yb eht detacishpo ecioh fo a -hgi solg kcoaep eulb tniap rolc no la eht mirt dna ,srod lufroc drentap cirbaf stnirp no eht ’mor s ,sriahc sdraobeh dna ,sniatruc dna larutn dow dna natr sgnihruf dna .sreildnahc The lef si tsomla ylanimbus ,lainoc tub diov fo lacitun séhcil elihw lits gnieb ylbainedu .emitra For ethsa ,steug ohw etaicrp -noitacl cirtne ngised ni rieht letoh ,smo r eht Fayawr .srevild

What’s the cleverest element of the hotel, in your opinion?

I love the sneaky peek-a-boo window in our lobby’s retail cabinet that welcomes our guests with a cocktail upon arrival.

To what do you attribute your instant success this summer?

As Guid liw ,eton gniepo a letoh gnirud a cimednap yam mes a ’lof s ;dnare ,revwoh ni eht esac fo Fayawr Ho’slet Natekcun tsopu ,sey( erht era erom ot ,)emoc eht ylno slof dluow eb esoht ohw ’nod t emoc dna es eht elcatps rof .sevlmht FO R M O R E IN F O R M ATI O N

I think the success of the hotel was based a lot on a focus on hospitality. Our staff is wonderful and our guests really feel like it is their home for the stay. Beyond that, there is a lot of beautiful design to indulge in. www.farawayhotels.com

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en

PLA E T H E FAME D L E GUANAH ANI RE O P E NS FO UR YE ARS AFTE R I RMA W I TH A B R AND-NE W PART NE R IN RO SE W O O D H O TE LS & RE SO RTS

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The long-anticipated return of Le Guanahani to the St. Barths hotel scene is finally here. Having undergone extensive renovations post-damage from 2017’s Hurricane Irma, Le Guanahani, the island’s sole resort, has found a new luxury partner in Rosewood Hotels & Resorts and will relaunch as Rosewood Le Guanahani with 29 rooms and 37 suites.

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THE HANGAR | LE GUANAHANI

Situated in Grand Cul-de-Sac, on a serene 18-acre peninsula lush with hibiscus and bougainvillea, with iridescent cove waters on either side, the resort benefits from almost 270-degree water views and a calm-water beach ideal for families. Known for its colorful gingerbread cottage exteriors, which thankfully remain, Le Guanahani has long been a favorite spot among visiting families, not just because of the reef-protected beach, but also for its spacious resort-like grounds, multiple dining options and renowned kids club—all of which will also remain. Each of the resort’s five distinct dining areas, including the pool and sundeck, offers ocean views, sophisticated French fare with a Mediterranean influence and kid-friendly options. The Beach House St. Barth, the prescribed community hub of the resort, will set the tone for the rest of the resort with its shared mezze-styled menu with paired cocktails from expert mixologists and partnership with local artisans such as Le Café de Saint Barth and premium distilled spirits from Longueteau Distillery in Guadeloupe. The new Sense Spa will feature four treatment rooms and two spa suites for couples plus a fitness center, salon and adults-only pool. Partners include Haeckels, EviDenS de Beauté and Soleil Toujours.

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The 66 guest rooms will see perhaps the most notable upgrade with fresh linens from Rivolta, toiletries from Maison Caulières and terraces in each and every room category. The resort’s pre-Irma interiors have been upgraded to sleeker contemporary interpretations of colonial furnishings such as cane seating, four-poster beds and mahogany desks. We asked longtime General Manager Martein van Wagenberg what he felt was the biggest improvement in the new iteration of Le Guanahani. “Since the beginning of our renovation project four years ago, the most important element has always been maintaining the essence of the resort whilst introducing an elevated guest experience,” he said. “Our team had to find a way to enhance the original property while developing completely new concepts for our guests, which was a difficult task given our affinity for the original Le Guanahani.” Given the loyalty of the Guanahani customer, it’s no surprise that any changes to the beloved property would come as a shock to the customer base. When asked how he was prepared to handle that inevitable reaction, van Wagenberg explained that throughout the renovation process they consulted their past guests and travel partners to understand what they valued most. As he put it, “I am proud to say that we have achieved this vision of staying true to the spirit of the resort and its unique Sense of Place,


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THE HANGAR | LE GUANAHANI

“ Since the beginning of our renovation project four years ago, the most important element has always been maintaining the essence of the resort whilst introducing an elevated guest experience.”

and further, in addition to the overall enhancements to the resort, we have brought a more residential feeling to the property, allowing us to create unique bonds and memories with our guests to be shared and relived for years to come.” Given that Le Guanahani’s location on an 18-acre peninsula is unlike any other on the island, van Wagenberg feels that this, along with a new dining concept and Rosewood’s high level of service, will ensure its distinction among other St. Barths luxury offerings. Of course, being under construction over the past four years has been a challenge—between COVID and the Suez crisis, there were significant delays in construction and materials—however, van Wagenberg credits his team with being able to pivot. He also points to the brand alignment between Rosewood Hotels & Resorts and Le Guanahani as being an evident success, noting that the two brands focus on creating a Sense of Place. We look forward to stepping back onto the grounds of such a beloved spot on the island. LEARN MORE

rosewoodhotels.com

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photo Jeanne Le Menn, villa Ciel D’Azur

VILLAS RENTAL SALES MEGA YACHTS VIP CONCIERGE: CARS & BOATS PRIVATE SERVICES ACTIVITIES KIDS SERVICES GROUP EVENTS WEDDINGS

SALES: +590 690 302 433 laurence@luxuryhomes-stbarth.com RENTALS: +590 690 268 463 daniel@luxuryhomes-stbarth.com OFFICE: +590 590 292 691 www.luxuryhomes-stbarth.com Cour Vendome, Gustavia, 97133 St Barth


HIDDEN HAVENS

NEWPORT’S FORT WETHERILL STATE PARK

Photo credit Corey Favino PAGE 28 | GOODSPEED MAGAZINE


Fort Wetherill State Park, originally a military base and training camp, has become a fast favorite place for locals to hike, dog walk or even picnic and relax while taking in the views of Newport Harbor. The secluded, rocky beach, with constant sailboat traffic spied either from the shoreline or from above along the 100-foot-high cliffs, beckons camera phone shots, while the park’s naval history is evident in

the remaining fortress structure. For those eager for more adventure, the park’s lagoon is a great scuba-diving spot— yes, scuba diving in Rhode Island—as the water is very clear. A refuge from the hustle and bustle of Newport, Fort Wetherill Park delivers on the haven moniker tenfold. LEARN MORE AT

visitrhodeisland.com

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MAY YO U CA R RY T HE SP IR IT OF NANTUCKET THI S HOLIDAY SEASON…

wherever you may be. F ROM ALL OF U S TO ALL OF YOU, THE TEAM AT CE NTRE STRE E T RE ALTY

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SuNdowners Sunset libation inspiration from our favorite local spots

S I S T E R S H I P, FA R AWAY H O T E L , N A N T U C K E T — Sometimes

the sunset is simply felt more than seen, spied between rooftops in the middle of a downtown center, but does that make it any less momentous? Not in our book. That’s why we suggest that if you find yourself strolling the downtown streets of Nantucket just as the sky begins its pink trajectory, you duck right into the new courtyard at Sister Ship at the Faraway Hotel, settle into the rattan-cushioned furnishings and order a Faraway Mermaid as you witness the light change around you.

THE FARAWAY MERMAID INGR E DI E NT S — 1 .5 oz. Dulce Vida or Del Maguey Mezcal — ¾ oz. Curacao — 1 oz. lime juice — ¾ oz. jalapenoinfused agave syrup Add everything to the shaker with ice, then half dome a rocks glass with salt, shake and strain over fresh ice. Garnish with a lime wheel and a Tajin and salt rim.

Photo by Liz Clayman

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Nantucket Vibe

Custom cabinetry for every room Kitchens | Vanities | Wardrobes | Bars | Outdoor Kitchens Destination projects begin with a call 833-BY-DEANE Nantucket Martha’s Vineyard Cape Cod Hamptons Naples Palm Beach Ocean Reef Jackson Hole Kiawah Island Stratton Stowe Newport Watch Hill and beyond… Visit our Stamford Design Showroom or online at deaneinc.com


a view to

call your own...

VILLA VAL / POINTE MILOU, ST. BARTHS | 8 BEDROOMS | € 15,000,000

Lionel Garaix lgaraix@wimco.com 0590 51 07 51

Doug Foregger doug@wimco.com +1 508 221 5527

President, WIMCOsbh For French-speaking clients

Director, International Real Estate For English-speaking clients

Visit our office across from the St. Barths airport.

wimco.com/sales

realestate@wimco.com