LATIN CONNOISSEUR

THE MAGAZINE FOR A FINER LIFESTYLE + ISSUE 1

LATIN CONNOISSEUR

THE MAGAZINE FOR A FINER LIFESTLYE

+ A Holiday In Barcelona + Fernando Botero Tips The Scales + Barcelona Jet Set + Set Sail on Seven Breathtaking Cruises!

Plus!

Is Wine Food? + Terms to Sip By + Meet our Wine Ref on Patrol!

+

Andy Garcia The Fire Behind the Passion

Is Chef Gaston Acurio ready for the U.S. ?

Yes!

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PUBLISHER’S NOTE LATIN CONNOISSEUR M A G A Z I N E Published by Latin Connoisseur Inc. 260 west 36th street, suite # 901 + New York, NY + 10018 212.629.4920

EDITORIAL STAFF: Editor & Publisher: Pablo Aguilar

for an active forum that builds awareness and empowers Latin-Hispanic culture through: fashion, gastronomy, art, business, sports, technology and health, all of which are centered around the family and the diffusion of its wonderful values.

Our vision is simple: to create a Big Table, both literally and figuratively. We welcome all to join an ongoing, robust discussion about the state of Latin and Hispanic cul-

Managing Editor: Virginia Gil

ture across borders and hemispheres. Let’s talk about countries: Argentina, Bolivia,

Graphic Designer: Broygue A. Fleurimon

Brazil, Colombia, Costa Rica, Chile, Ecuador, Peru, Guatemala, Honduras, Mexico,

Production Manager: Iñigo Cavestany

Panama, Paraguay,Puerto Rico, Spain, Dominican Republic, Uruguay, Venezuela,

______________________________________________

Cuba, Portugal and, of course, the United States, a country with the largest Latin

CONTRIBUTORS:

and Hispanic population in the world—where Spanish and Portuguese are widely

Food: Jason Kerr (Sushi 101),

spoken, ingrained, and, yes, celebrated everyday. Our lifestyle magazine stems from

Recipe Contributor: Chef Alain Ducasse (Roasted John Dory)

a progressive vision of cultures. We promote the Latin-Hispanic culture as a univer-

Lifestyle: Andres Solimar (The Fire Behind the Passion)

sal phenomenon sweeping the world, which has led to new innovations in every

Beverage: Sierra McCleary-Harris (In the Spirit), Wine Maker: Elias Fernandez (Hills that move mountains), Pablo Aguilar (Is wine Food?)

Travel: Daisy Quella (The 411 on Costa Brava), A. Mayco (Holiday in Barcelona), Sierra McCleary-Harris (Rose Hall Jamaica), Courtney Allen (7 cruises) Nutrition and Health: Robert Ferguson MS, CN. Opinion: Francisco Sanchez (La fortaleza de la soledad)

industry that are not only reshaping our landscape but actively contributing to new discoveries and dialogue in the US, Latin America and Europe. Our mission is to make sure when you read our publication we can remind where you come from, your culture (past), your family (present) and your education (future). But with lots of fun in the meantime. Our collective vision and initiatives depend not

Contact: editorial@latinconnoisseur.com

only on our contributions and insights from every professional, but just as much

________________________________________________

from enthusiasts like you. In fact, we stand for you. Since you prefer stronger family

Advertising Director: Irene Aviles + 917-698-2595

values, and are always seeking the most innovative artists from different industries,

Advertising Sales: advertising@latinconnoisseur.com

we’re here to guide you with our editorial, which not only informs but reflects our

www.latinconnoisseur.com

creative spirit. Now, if you want to some serious intellectual and creative debate and

mission statement: LATIN CONNOISSEUR IS A JOYFUL LIVING GUIDE Our publication celebrates the vast diversity of Latin and Hispanic culture with the first magazine that recognizes the burgeoning lifestyle and sophisticated presence of this multicultural market, as well as anticipate its growth, making it particularly provocative to those creative and passionate people who pursue excellence. Our mission is to make sure when you read our publication we can remind where you come from, your culture (past), your family (present) and your education (future).Our content is centered on business, design, culture, sports, gastronomy and entertainment. Our magazine is committed to providing a creative and ethical multimedia platform. Latin Connoisseur peeks inside an exclusive, high-end society and offers a collection of the best from Miami, Los Angeles, New York City, Chicago, Houston and other major metro areas.

Hispanics are individuals who have either partial or total knowledge ofthe Spanish language and whose lineage can be traced to countries where the Spanish language is the dominant tongue. Hispanics are as heterogeneous as their countries of origin, religions, customs, andtastes. They could be from Europe, Africa, Asia, and North America. Latin: countries or peoples using languages descended from Latin (romance languages) the four most important Latin languages: Spanish, Portuguese, Italian and French.

3

O

ur mission with Latin Connoisseur media is to set the tone

PUBLISHER NOTE

opinion, we’ll satisfy that appetite, too. Likewise, we are always open to any input you may have on any subject. We welcome it. Our mindset is to serve you, just like the family table. We have created a number of regular departments that you can use as references, research and ideas to make the most of your lifestyle. Unlike other publications, we chose you and you chose us. You will find compelling family-centric columns and editorials that shed light on important issues within our culture, and the international community at large. It is imperative to note that our family table is the strongest link between our family heritage and culture, and one of the main reasons we gather around to share, time after time. It’s this anchor that’s an everyday joy, and we invite you to join us in this fun, exciting and lofty pursuit.

As always, The best harvest is at home!

Pablo Aguilar

pg. 75

Contents Art Gastronomy

Cars Feature Wine Culture

Travel Concierge

Fitness Health & Nutrition

Social

05.

07.

11.

09.

13.

15.

19.

23.

29.

33.

37.

46.

45.

47.

49.

51.

53.

57.

59.

69.

73.

75.

83.

87.

89.

pg. 33

EL ALMUERZO / LUNCH en familia!

THE VITALS ARE COMING to the Garrison restaurant - an old world charm CHEF GASTON ACURIO TAPEANDO

He started a culinary revolution

in NYC or in China

SUSHI 101 REFRESHING THE FAMILY WITH A WATERMELON BACK TO THE FUTURE

Meet the latest Mercedes SLS-AMG Gull -Wing

ANDY GARCIA

The fire behind the passion

IN THE SPIRIT

With Champagne

IS WINE FOOD?

pg. 23

A meditation

DOUBLE LIFE OF WINE MAKER ELIAS FERNANDEZ WINE CLASSES

ON THE COVER

The fire behind the passion

Quick table for wine descrition

ROASTED JOHN DORY NICOISE STYLE MEET OUR WINE REFEREE

by Chef Alain Ducasse

our own rating system and wine buying guide

OUR EVENTS 2011 COSTA BRAVA Jet Set SEVEN CRUISES

Will take you to the most beautiful parts of the world

A HOLIDAY IN BARCELONA DESTINATION: HALF MOON RESORT ROSE HALL JAMAICA CARP FISHING STARATEGIES FOR STRESSLESS ENTERTAINING BOTERO TIPS THE SCALE

Obesity on exhibit

DAILY 7 FOR TRIMMING AND TIGHTENING TOUTED TIMEPIECES: FASHIONABLE TIMELESS PRESTIGIOUS MIAMI INTERNATIONAL FASHION - EVENTS

ART

Diego Rodriguez de Silva y Velazquez, Spanish Baroque Era Painter, 1599-1660 Spanish painter. He was one of the most important European artists of the 17th century.

EL ALMUERZO

“Is the creation of a simple gathering to initiate; we call it, the art of conversation at the table.”

A

rt becomes live when you discuss it with your friends and family and the table is one of the best platforms to do that. The table experience and the food on it is our common denominator, our connection and platform to talk, explore and discuss every aspect of our history as individuals, and our community. We will feature in our monthly cover a painting, photograph or a random piece of art for your delight. The purpose of featuring an artistic piece every month is to discover and discuss together what do you think about it. We know you appreciate art in many forms so please send us your interpretation.El Almuerzo - our interpretation: he Big Open Family Table is our gathering place. “La mesa alegra el corazón del hombre”. It’s a place for friends and family to nourish the relationships that are at the heart of homes, neighborhoods and communities. Family mealtimes promote social behavior, good nutrition, significantly impacts a child’s emotional, intellectual and social development – and supports positively family relations. Family gathering at mealtime can be linked to a healthier emotional state, also it has been shown that gathering on the table enourages fewer risk-taking behaviors, such as alcohol and drug abuse and better school performance.

T

We can build a regular routine by setting a regular family mealtime. wihtout distractions or TV. Another way to connect is to particiipate in activities that you like doing together such as cooking.

5

ART - LATIN CONNOISSEUR

A proud history of savings and reliability, backed by the strength of Warren Buffett’s Berkshire Hathaway Inc. (Note: the above portrait is not Mr. Buffett.)

Nearly 15 years ago, GEICO became a proud part of Warren Buffett’s famed holding company. Back then, the Gecko was one of the hardworking people — sorry, reptiles — in our GEICO offices. Now he’s helped GEICO become not only the third-largest car insurance company in the country, but also the fastest growing. Which is no surprise. For over 70 years, GEICO has worked hard to save people hundreds on car insurance. So why not give the Gecko a call to see how much you could save? You’ll find he’s easier to reach than Mr. Buffett.

A subsidiAry of berKshire hAthAwAy inc.

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is the third-largest private passenger auto insurer in the United States as reported by A.M. Best 2008 market share data, June 2009.

Government Employees Insurance Co. • GEICO General Insurance Co. • GEICO Indemnity Co. • GEICO Casualty Co. These companies are subsidiaries of Berkshire Hathaway Inc. GEICO Gecko image © 1999-2010. GEICO: Washington, DC 20076 © 2010 GEICO

8432_DAILY_BREAD_TGM_2008_TEMPLATE 2/15/11 9:45 AM Page 90

GASTRONOMY

Spring Veggies with Eggs

The Vitals are The Garrison s Home-grown

By Karina L. Arrue Flourless Chocolate Cake

garrison, new york is a delightful little town tucked away in the Hudson Valley. Given its old-world charm, (and according to The New York Times, its residents’ affinity for dirt roads ), I didn’t think this would be the locale for any present-day revolutions, but I was wrong; there is indeed one underway.

It’s a culinary revolution of sorts, taking place at The Garrison, a property that has had several incarnations since the 19th century. Today it is a luxurious retreat for golfers and nature-lovers alike ( see sidebar ), but what interests me the most is the dining and the Eat Local philosophy that drives the enterprise and its two restaurants, The Valley and The Terrace Grill. The Garrison supports the local economy and nurtures the environment by sourcing as many products as possible locally and sustainably in the most deli-

7

8432_DAILY_BREAD_TGM_2008_TEMPLATE 2/15/11 9:45 AM Page 91

Garrison Stone View

IF YOU LIVE IN THE NEW YORK metro area and are in need of a quick escape, look no further than The Garrison, located just an hour outside of New York City. You’ll be refreshed by 300 acres of luscious greens with a 360-degree view of the Hudson River and its surrounding mountains. Open from March through December, The Garrison features an 18-hole golf course, fine dining and overnight accommodations.

There is also a day spa offering relaxation and beautification treatments and a yoga studio that offers classes for all levels of practice. The Garrison also offers themed getaway packages for couples at a reasonable price.

The 9th Hole

cious ways. In fact, they are so committed

We have a lot of repeat customers and we

tgm: What’s your favorite summer recipe

to this vision that when I asked co-chefs

don’t want them to get bored.

from the menu?

their favorite item on the menu was, they

brandon: We have an organic farm of two

brandon: The red snapper dish, cooked in

had a di cult time picking because their

acres. In the beginning of the year we sit

miso broth and served with a soba noodle

menu is so seasonally dictated it changes

down with Brian Bergen, our organic

cake and pickled vegetables. Nice.

Brandon Collins and Vin Mocarski what

Valley Dining Room

constantly. I guess eating what the earth

farmer, to discuss what needs to be grown.

has to o er when it o ers it is not such a

[ This year, we decided we wanted ] black

tgm: What’s your favorite part about

new idea after all, but in a day and age

radishes, gooseberries and cape gooseberries

being a chef at The Garrison?

when our food travels thousands of miles

( which ended up not working out because

before it hits our plates, what The Garrison

of the weather ), di erent varieties of pota-

brandon: I really enjoy doing what my job

is doing is, in a word, revolutionary.

toes, tomatoes and lettuce.

entails. I enjoy getting to cook

CHILLED PEA SOUP Recipe courtesy of Brandon Collins & Vin Mocarski 3 lbs. of English peas 3 shallots, sliced 3 garlic cloves, sliced 1 sprig of rosemary 1⁄2 gallon of chicken stock 3 tbsp. of extra virgin olive oil Salt and pepper to taste Garnish Crispy bacon, finely diced Extra virgin olive oil to drizzle Green/yellow pea leaves

[ and having ] conversations with farmers. tgm: What is your approach to cuisine?

tgm: What do golfers at The Garrison nor-

There’s nothing better.

mally eat to power through a round brandon: We try to find the freshest, best

of golf?

vin: We’re all hands-on; there are no line chefs here. [ We enjoy ] getting

ingredients possible and showcase the flavor of our food instead of covering it up.

brandon: They mostly eat at the Terrace

produce fresh — not just o the back

[ For example ], a pristine fish — we won’t

Grill, which is more casual. They’re usually

of the truck — and being able to

cover it up in a butter sauce. [ We have a

looking for a good burger, chicken wings

prepare it anyway we want. The creative li-

popular ] red snapper dish [ that is cooked

and chicken fingers. We also

cense to throw ideas back & forth

in ] a miso broth — not insanely overpower-

provide some healthier items like turkey

[ is important ]. æ

ing but it enhances the flavor.

sandwiches, salad — stu that they can pick up very quickly.

vin: Due to seasonality, the menu changes.

METHOD Shell all peas. Sweat garlic and shallots till tender in olive oil. Add rosemary, peas and chicken stock; simmer until peas are tender. Strain, but reserve peas and stock.

Then, puree peas and stock in blender until smooth.

Chill soup for approximately 30 minutes on ice. Use stock to adjust consistency and season to taste with salt and pepper. Garnish and serve.

LATIN CONNOISSEUR

TAPEANDO

“

The word “tapas” is derived from the Spanish verb tapar,

“to cover”. TAPEANDO is the act of eating tapas . King Alfonso X, who, sometime in the

N

ow, Tapas from Spain to the U.S. from Washington to NY and throughout the world, Spanish tapas have become the norm to go from businesses to homes its

a cultural wave and nobody will be able to stop it! I bet if there

13th century, and largely due

would be restaurants in the moon (which soon we might be seeing) tapas would be served there for sure. Tapas are a popular

to illness, was unable to drink

and a really practical and healthy addition to the many food styles and cuisines available. As said everyone is joining this fashionista culinary trend and naturally learning how pleasur-

wine between meals unless it

able eating tapas can be.The amount of combinations are usually set by the classic Spanish traditions but really! the sheer

came with small mouthfuls of

range of flavors available are endless and only your imagination and creativity can put a name to your own tapas recipes. If you are not eating or serving tapas ...you are not in the 21 st

food. Once recovered, he liked

century.

the idea so much, he decreed

without a morsel to go with it.

9

LATIN CONNOISSEUR

“

no tavern should serve wine

Baked with love

C o o k e r s , R a n g e s , Re f r i g e ra t i o n , C o o k w a re , Ventilation, Dishwasher, Wine Cellars, Accessories.

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2- POROTOS-GRANOS or “grains and cereals” that were grown in different climates and provided a high nutritional value to their diet. QUINOA or known also as the mother grain, became the main staple of the Incas diet. It was so important that its planting and harvesting was sacred and ceremonial. THE CHOCLO ”maize-corn” it is an important part of Peruvian culinary development with more than 35 varieties. Peanuts are also native to Peru.

10,000 years of prehispanic cultures and geography left a glorious range of culinary costumes and unique indigenous food products plus the hundred of years of fusion between indigenous European, African and Asian Cultures made:

NOVO

ANDEAN

A simple way to explain Peru’s rich food arsenal is by picturing an structure with four legs: 1- LA PAPA “the potato”. was born here and the Pre-Inca civilizations cultivated and domesticated the potato. From 4,500 varieties of potatoes on Earth, 4,000 are indigenous to Peru and hundreds of new varieties are constantly being discovered in rural areas. According to the International Center for the Potato. Aditionally we can’t forget the 150 varieties of sweet potato. Potaotes represent play an important role in the cuisines of the Andean region.

3- Edible plants, fruits, legumes and squashes.

One of the most important fruits is the AJI or “hot pepper” it grows in cold and humid climates.

TOMATE or tomato there are about 15 varieties of tomatoes in Peru. Other plants like the lima beans or PALLARES, squashes like ZAPALLO, there are approximately 650 native species of fruits and exotic fruits in the Amazon. One of the most prominent ancient plants is the COCA that has been used as a sacred medicinal plant for thousand of years.

4- ANIMALS & SEA-FOOD: Ranges from wild game like: duck, rabbit and deer and other domesticated animals such as the llama, CUY or Andean guinea pig. There are an endless amound of fish and shelfish like the CAMARON or also called pejerrey or Peruvian freshwater crayfish, CONCHAS or black clams amongst hundreds of species of salt water fish and shelfish from the Pacific Ocean.

Along the Peruvian coast don’t be surprised if you find two thousand plus varieties of soups, and more than 250 traditional desserts.

CHEF ACURIO vs. U.S. or vs. the world?

I know isn’t fair to compare two figures of the culinary caliber of Chefs and restauranteurs Alain Ducasse and Gaston Acurio that are separated by an ocean of culinary history and hospitality idiosincracies. However if this analogy is used as a point of reference to measure things up. I will attempt do it.

Unquestionably they both have earned the place where they are today. On one French front: Chef Alain Ducasse and other great French chefs inherited their culinary heritage by default and have refined it, and have turn it into what's today modern French cuisine, kitchen and hospitality.

Today many cuisines have assimilated the so called “mother of cuisines” its techniques and service disciplines into theirs. Mr. Ducasse reflects his refined classic French culinary personality on his dishes and restaurants.

On the Peruvian front: besides the historic immigration to Peru through out the 19th century of Spanish, Basque, African, Japanese, French, British, Italian, Sino Cantonese and French cultures produced a diverse culinary combination of four continents. Resulting in what's today the vibrant and evolving modern Peruvian cuisine.

Mr. Acurio’s food reflects an innate historical fusion with an acquired modern and diverse refined style. Plenty to play with!

Nowadays many cuisines are assimilating the so called “Novo Andino” New Andean style and its techniques into their own in order to satisfy new market trends and needs. Peruvian cuisine has become one of the most important driving forces of Peru’s economic development and also a great source of inspiration for Peruvian themed restaurants in in the U.S. Mr. Gaston Acurio emerged as the Peruvian universal pioneer Chef who took the initiative at the right time, at the right place along with other personalities in Peru.

11

LATIN CONNOISSEUR - GASTRONOMY

They have placed Peruvian gastronomy on the international map with a more educated sense about gastronomy and society and a clearer culinary definition. He has positevely created a culinary revolution.

Now that Mr. Acurio has taken the lead in this growing and terrific culinary trend, our best hope is that He and his team are fully ready for the global challenge and be motivated not only to fulfill his dream of opening 50 or 60 La Mar’s around the U.S. and offer modern Peruvian cuisine in a refined setting to compete with French-style fine-dining restaurants. To surpass the same demands of an international clientele that has been already around French tables of the category of Chef Alain Ducasse, the work and devotion for excellence gets harder.

When going the extra mile nothing is impossible. You broke the frontiers and are already here and that was the biggets step. But alas Chef Acurio here in the U.S. your customer is first, second and third!. Service is not only key but will be your card to success.

Details, details, details...

WWW.LATINCONNOISSEUR.COM/TV

CLASSIC & MODERN RECIPES FOR EVERY OCASSION

RECETAS CLASICAS Y MODERNAS PARA CADA OCASION PLUS MANY VIDEOS ON HOW TO COOK, SERVE AND BUY YOUR BEST WINES !

N

Sushi 101: Everyhing You Need to Know about Sushi

By Jason Kerr

Sushi is one of the most popular and sought-after dishes in America and other western countries. Though many of us associate sushi with Japanese Cuisine, it was in fact a culinary discovery made in China. Here are some interesting facts about sushi, its origin and evolution!

Modern Day Sushi

Traditional sushi traveled to Japan and evolved into various types of sushi that we eat today. Modern day sushi was invented by in Tokyo during the 17th century by Hanaya Yohei. Yohei was an innovative chef who decided to take his chances with un-fermented fish. To his surprise, it instantly took up the status of “fast food,� as it could be made easily and everyone seemed to like it.

13

GASTRONOMY

Traditional Sushi If you were eating sushi in China in the 7th Century, you would have been quite surprised when you were served fermented fish. However, that is exactly what sushi was during that era: fermented fish and rice.In China, fish that was caught had to be preserved; therefore, it was cleaned, filleted and pressed between layers of salt for months.

With time, they figured out that rolling the fish in vinegar-soaked rice allowed the fish to ferment faster. They preferred to throw the rice out and only eat the fish, but drought and a food shortage forced them to consume everything. Thus, traditional sushi was born.

December 2010

Types of Sushi Numerous types of sushi evolved from the original. Rice is common to all sushi types; it is the type of filling, condiments, topping added and how it is presented that makes one type of sushi different from the other.

1. Nigirizushi - This sushi will have small hand clumped rice balls with fish or shellfish on top of it. You can use tuna, shrimp, eel, squid, octopus and even fried egg.

2. Makizushi - This cylindrical, rolled sushi is created with a bamboo mat, called a makisu.

The wrapping for this sushi is generally nori, also known as seaweed mat. You can also use a thin omelet, soy paper, cucumber or parsley.

3. Gunkan Maki Sushi - This sushi is made of small cups of sushi rice and dried seawood filled with seafood, such as sea urchin or different types of fish eggs.

4. Temaki - Temakizushi have cones made from nori seaweed that is filled with rice, seafood and vegetables.

5. Oshizushi - This sushi is a pressed sushi in which the fish is pressed into the rice in a wooden box and then served.

6. Inarizushi - This is a special type of sushi in which aburaage, or deep fried tofu, is formed into balls and filled with rice and seafood.

7. Chirashizushi -This is a simple sushi preparation in which seafood, mushrooms and vegetables are spread over sushi rice.

Western Sushi Particularly in America, sushi has been adopted, adapted and even renamed. The most important sushi variety that kick-started most of the other adapta-

and Seattle Roll. Guess you know enough about sushi to make things easier the next time you choose sushi for dinner or you’re hunting for recipes. Go ahead:

tions was the California Roll, which consists of avocado, kani kama (imitation crab stick) and cucumber, often made with rice on the outside and nori on the inside. Some other common western sushi dishes are the Caterpillar Roll, Dynamite Roll, Rainbow Roll, Spider Roll, Philadelphia Roll, Salmon Roll, Crunchy Roll

indulge in some sushi!

LATIN CONNOISSEUR

Refresh The Family

C

T o

hoose a juicy, ripe and ready to eat

and drink watermelon.In the many

sizes you can find get the football (soc-

cer) size for the whole crowd. .Before

you eat it, the best way of enjoying it its

cold, so leave it in the refrigerator for a good hour. If you end

Let’s Quench

up only eating part of the watermelon keep it in the fridge, it

will remain fresh and tasty for 2 days. Choose a watermelon

that has pits or seeds because a seedless watermelon is usu-

ally non-organic.Take a well-proportioned and pretty water-

Our Thrist

melon you could possibly find. Once you have it in your

hands rotate it and feel it around for bruises, discolorations,

bumps, dirt and more. Every element you find around it

With A

physically means something.But also remember it doesn’t have to be completely perfect or gorgeous sometimes watermelons have insect marks or spots and that shows the flies are after the sugar of the watermelon which means the

Watermelon

watermelon is ready juicy and sweet. The insects try to get

inside the watermelon by eating off the skin first so that’s

how the marks are there on the fruit. Feel the weight of the

water inside the watermelon it will tell you the amount

of water inside remember is called “water” melon because its composed of 90% water and if its heavy enough means has is enough water which in turn it means “juicy”.

Bumps show that the fruit has been dropped on a hard surface, which will affect also the flesh inside. Check the bottom of the watermelon or also called “feel spot” (the side where it has been sitting) it shows you the length of time the watermelon have been sitting on its bottom side. The darkest the color the longest it has been sitting.

If you don’t see any color on the feel spot you don’t want that watermelon, it means it’s still unripe and needs to sit longer. Choose a melon that is deep cream or medium to light green but not yellow, with several spots of light green on it. Also look for a large yellow-white spot on it.Tapping the watermelon with your finger several times makes you hear an eco inside or it sounds hollow.

If the watermelon sound is hollow it means it is lighter in texture or it will have less water and will be lighter in color as well. On the other hand a watermelon that isn’t as hollow or you don’t hear much it will be deeper in color with more flavor and juicer.

15

GASTRONOMY

Follow this formula when tapping the watermelon: 1.Hollow or pronounced eco sound = less water less flavor not as juicy 2.Not as hollow and you almost don’t hear anything = more water, deeper in color and its juicy and ready.

3.When you open your watermelon you want the texture to be crisp but not crunchy.

4.We want a sweet fruity but still with a bit of a vegetable flavor so we know came from the ground.

5.Hope you enjoy your watermelon and I hope you find the right one for

To live ultimately this holiday season, drink responsibly.

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small packages

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From the creators of Patrón Tequila.

© 2010 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.

Good:

CARS

B

ack Future

to the

SLS-AMG Gull-Wing

19

Rising to the challenges of automotive future, Mercedes is taking a position on social responsibility by previewing innovative technology scheduled for market introduction in 2015. The SLSAMG is a super sports car with reduced fuel consumption and zero-emission, acceleration from zero to 60 mph in four seconds and the ever-stylish gull-wing body. The new technology consists of the E-Cell driving system and has powerful traction that is provided by four synchronous electric motors with a combined peak output of 526 hp and a maximum torque of 649 pound-foot. Further driving excitement is provided by the agile accelerator response and straight-line performance. Unlike the combustion engine, torque buildup with an electric motor is instantaneous. Mercedes claims maximum torque in this vehicle is available virtually from a standstill. This SLS-AMG gull-wing vehicle promises to deliver exceptional performance in 2015.

LC

thegreenmagazine.com

TOUCH ME ALL OVER

With MyLincoln Touch™ technology,* push-button start, leather heated and cooled seating, ambient lighting, Vista Roof™ and voice-activated technology. All a touch away.

The new 2011 Lincoln MKX with exclusive MyLincoln Touch™ technology.

Standard Intelligent Access with push-button start. Lincoln MKX has 10-way power heated and cooled front seats and available heated rear seats.

Available ambient interior lighting and illuminated front-door scuff plates. Available panoramic all-glass Vista Roof™ with dual power sunshades. *Driving while distracted can result in loss of vehicle control. Only use mobile phones/MyLincoln Touch™/other devices when it is safe to do so.

Some features may be locked out while the vehicle is in gear.

COVER

23

the green

The Fire

the Passion

By Andres Solimar

As a youngster, Andres "Andy" García dreamed of playing professional baseball.

Born on the Island of Cuba, García's family fled to Miami Beach, Florida following Fidel Castro's communist revolution. At Natilus Junior High School and later at Miami Beach Senior High School, García excelled in baseball. In his senior year, illness prevented him from playing and he drifted into the drama department, where he studied acting with Jay W. Jensen. Jensen was a South Florida legend, counting among his numerous students Brett Ratner, Roy Firestone, Mickey Rourke and Luther Campbell. Following his positive high school experiences in acting, he continued his drama studies at Florida International University. From there he traveled to Hollywood to make his mark in movie-stardom. To his friends and fans in Miami Beach, Andy García will always be remembered as a friendly, down-to-earth, all-around good guy.

“We

fled our homeland when I was five years old, never to return. You grow up hearing of a life lost in Cuba, of a country that over the years fades into a collage of mirages, of a land that when mentioned brings tears to your eyes,” García says. Imagine that personal journey and you may glimpse some of what makes actor Andy García who he is. You begin to understand

why he’s been struggling for 10 years to finance a film called The Lost City about Havana in the years before Fidel Castro’s revolution. “You have certain scars from when you were 10 years old. You carry those scars with you and subconsciously you make decisions off of those things,” García says. “There is a reason I want to tell the story of The Lost City. America has given me an extraordinary

LATIN CONNOISSEUR

COVER

opportunity to explore my dreams, and my father made great sacrifices for me to have that opportunity. That’s why we left the country that we loved, because freedom is not negotiable.

“I only get involved in things that I get stoked about,” García says, trying to explain a project like The Lost City, which was written by exiled Cuban writer Guillermo Cabrera Infante. “When I see material that I get passionate about, I go with it.”

That’s García’s career in a nutshell. In the late 1980s, while in his early 30s, the Cuban-American actor had Hollywood in the palm of his hand. Roles such as federal agent George Stone in 1987’s The Untouchables, opposite Kevin Costner and Sean Connery; as investigator Raymond Avila in 1990’s Internal Affairs, opposite Richard Gere; and as hotheaded Vincent Mancini in The Godfather: Part III the same year put him on the fast track to superstardom. He inherited the thinking woman’s sex symbol mantle from Clark Gable, Sean Connery and Al Pacino. He was considered for nearly every action hero or sexy male lead in big-budget movies at the time. His celebrity seemed sudden and, to him, overwhelming. Not that the brush with fame was not enticing. García had endured years of struggle and rejection in Hollywood, often with hints about or even direct barbs at his ethnicity, before he scored what he considers his first major role as Ray Martinez in The Mean Season in 1985. In the end, he didn’t succumb to the lure of easy money and fame.

“It’s always been my nature to shy away from overexposure, and the first onslaught of fame, when it came from those pictures, I did not embrace it. I went the other way,” García says. “I felt that you lose something; there’s a price you pay by just letting yourself into that world. They might pay you a lot of money, but…you ask: is it really what you want? I did not become an actor to do those kinds of movies.”

It’s not just lip service to hear García talk about how his life revolves around his family. He’s been married to Marivi Lorido García since 1982. The couple has three daughters, Dominik, Daniella and Alessandra and a little boy, Andrés, who turned two in January. Only twice in the last 20 years has he been away from them for longer than five days.

Once was for Black Rain, when Maria was pregnant with their second daughter and he spent four weeks in Japan filming the thriller with Michael Douglas; the other time was last summer when he shot a film about Italian painter and sculptor Amedeo Modigliani in Romania. The family had actually planned to join him there after Alessandra’s elementary school graduation, but his eldest daughter caught mononucleosis. By then García had shot one week

25

of the film, returned to the United States for the graduation and realized that Romania wasn’t going to be a great place for the family.

“Generally, we all go or I pass,” García says. “Certain movies deserve packing everybody up and going, and other movies it’s just not worth it. Life is what happens while you’re making movies, and the life is your children.”

His personal projects also reflect an abiding bond with the land of his birth. He was born Andrés Arturo García Meñendez in Havana, Cuba, on April 12, 1956, and fled with his family to Miami in 1961 with not much more than the clothes on their backs. “We had to borrow a dime when we got there to make a phone call at the airport to call a relative living in Miami,” García says. That link to Cuba has involved García in one of his most passionate pursuits, Cuban music, and led to his collaboration with the world-famous Cuban bass player Cachao. García has filmed two documentaries about and released several CDs with the musician, who is 85.

One recording won a Grammy award in 1994 and a second was nominated for a Grammy in 1995. García recently finished the second film about the making of a new Cachao CD, which was composed and recorded in 36 hours—three days of 12-hour sessions. García even played conga drums on some of the tracks. The film is scheduled to be released in April.

Those Cuba-related projects are García’s way of keeping the memory of Cuba alive. “I’m a Cuban, or more specifically, I’m Cuban-American, and I’m proud of it. I have the benefit of two great cultures and I love both of them,” García says. But that reality of his dual roots doesn’t diminish his feelings toward Cuba. “The tragedy of exile is exile. We didn’t come as immigrants. We came as political exiles. You are always at a loss for the one thing you most cherish, the country you were born in.” He and Marivi are both excellent cooks; they prefer making simple Italian and Cuban dishes, such as spaghetti carbonara and black beans. The two have been married for nearly 28 years, and he likes to tell the story of meeting her at a club and proposing that very night. “She claims I proposed to everybody that night, but it’s not true,” he says, deadpan. “And even if it was, that doesn’t matter, because she was the one I married.”

“

The tragedy of exile is exile. We didn’t come as immigrants. We came as political exiles. You are always at a loss for the one thing you most cherish, the country you were born in.

In a home where there is no such thing as down time, the actor plays a role in the lives of each family member. The Garcías live in Los Angeles and have three daughters – Dominik, 26; Daniella, 22; and Alessandra, 19, who all currently live at home with his eight-year-old son Andres, who accompanies Dad to L.A. Lakers games, on fishing trips and to the golf course. García also coaches his son’s T-ball team.

García has always been active. Back when he was a boy in Miami he played a lot of basketball (as point guard) and baseball, and he had hopes of taking his athleticism beyond high school. But now he dismisses such ideas as pie-in-the-sky fantasies of a teenager. “Every young athlete has illusions of being a professional athlete,” he says, laughing softly.

“Certainly we all grow up with those.”From Athlete to Actor García tells us that a nasty case of mononucleosis he picked up as a junior set him back. While most teens who get mono recover within a month or so, García says, “I got derailed. I couldn’t exercise for close to six months.”

LATIN CONNOISSEUR

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COVER Another pastime is golf, which García says he became obsessed with when he rediscovered the game in 1985.

But he found that he didn’t have enough time to play to earn a single-digit handicap. “I have a 10 handicap now, which isn’t bad for a weekend golfer,” García says. “But I have to start playing here because I’m going to the AT&T Pebble Beach in a few weeks.” He’s been paired with Paul Stankowski for the last four years, ever since they won the pro-am part of the tournament the first year they played together. “We haven’t made the cut since,” he says. The actor first picked up a club when he was young and living in Miami Beach.

“You can take the boy out of Cuba, but you can’t take Cuban music out of the boy,” García says. “It runs in our blood.”

“It was during the time of Arnie’s Army, and some of the kids bought clubs so we all bought clubs,” García says. “We used to sneak out before the course opened in the morning to save the $1.50 greens fee,” he adds with a laugh. ����������������������������������������������������������� “My father instilled in us a work ethic,” García says. “Everybody in our household had to work.” He recalls leaving high school basketball practice and riding a bus from Miami Beach to Southwest 8th Street where his dad had a small warehouse. García swept the floors before returning home with his father to Miami Beach, usually after 8 p.m. García’s sister, Tessi, is a successful interior designer in south Florida, and García attributes her success to that same family work ethic. “It’s inherent in the Cuban culture, but it’s also inherent in the exile or the immigrant experience. You have the opportunity to move forward, but there’s also the absolute necessity that you have to. You have to provide for your family. When things got tough, we all always had that example of our parents before us.”

Recalling his early years in Florida, the actor says, “That’s why it was a big deal to save the $1.50 greens fee. We didn’t have much. We had to avoid the sprinklers, so you’d wait until the spray had passed by your ball and then you’d run in, hit your ball and get out. To this day, I don’t spend a lot of time over the ball.” LC

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WINE CULTURE

In the Spirit

Sierra McCleary-Harris

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S In the Spirit

parkling wine, often referred to as Champagne, was accidentally created in 17th century France. Resulting from an accidental second fermentation during transport, sparkling wine was an immediate hit. The reference to all sparkling wines as Champagne is a common mistake; in fact, the term Champagne only describes wines from the Champagne region in France. In 1836, Champagne production was enhanced with the advent of the reduction Francois method, which enabled vintners to decipher how much sugar was needed to produce the perfect bottle of Champagne. By 1840, Champagne had become so popular and successful that it became practically the only wine produced in the region.

Sparkling wines from other regions include Cava from Spain, Cremant from areas of France outside of Champagne, Sekt from Germany and Spumante from Italy. Upscale Champagne Today, Champagne consumption connotes luxury and glamour and is enjoyed at celebrations around the world.

Armand de Brignac, sometimes referred to as “Ace of Spades” because of its label, is a particularly notable Champagne using only grapes from Grand Cru and Premier Cru rated villages, and is produced by the Cattier family. Brut Gold, the company’s flagship cuvée,

LATIN CONNOISSEUR

WINE CULTURE

“

...an apparent paradox, with concentration and movement vying for ascendancy. The structure of the wine is tense and assertive. Its energy, almost tactile, is contained for a moment before vibrating and exploding. Its opulence then becomes superbly persistent, trenchant and persuasive.

is “marvelously complex and full-bodied, its bouquet is both fresh and lively, with light floral notes. On the palate, [it] has a sumptuous, racy fruit character that is perfectly integrated with the wine’s subtle brioche accents.”

The Champagne Blanc de Blancs, another Armand de Brignac blend, is hailed as the “Golden Cuvée” and is made solely from Chardonnay grapes— less than five percent of all Champagne produced is 100 percent Chardonnay.

“Our Blanc de Blancs is a beautiful expression of the Chardonnay grape: overtly dry and crisp, with strong accents of the youthful fruit intertwined with its light floral nose. The Blanc de Blancs abounds with charming aromas of vanilla, citrus fruit and dried apricots.”

Moët Hennessy offers three distinguished Champagnes, including Dom Pérignon, Krug and Ruinart. With more than 22 different Champagne varieties, Moët Hennessy has something for every palette. Richard Geoffroy, Dom Pérignon’s Chef de Cave, said the Dom Pérignon Oenothèque, which recently earned 97 points from The Wine Advocate, has “an apparent paradox, with concentration and movement vying

31

for ascendancy. The structure of the wine is tense and assertive. Its energy, almost tactile, is contained for a moment before vibrating and exploding.

Its opulence then becomes superbly persistent, trenchant and persuasive.”

Another Dom Pérignon option is the Dom Pérignon Vintage 2002. Although they are less expensive than the Dom Pérignon varieties, Krug Grand Cuvée and Dom Ruinart are nonetheless renowned brands.

Rosé is a favorite among Champagne aficionados. Standout Rosés include the Armand de Brignac Champagne Rosé and a variety from Moët Hennessy: Dom Pérignon Rosé and Rosé Oenothèque, Moët & Chandon Brut Rosé, Ruinart Rosé NV and Dom Ruinart Rosé, Veuve Clicquot Rare Vintage and Non-Vintage Rosé and the Krug Rosé.

Armand de Brignac was recently ranked the No. 1 Champagne in the world by Fine Champagne magazine, the only international Champagne magazine in the world, during a blind tasting of 1,000 different brands. Armand de Brignac uses a traditional champenois Coquart press for its grapes, which are derived solely from

”

the finest vineyards in La Marne. The Armand de Brignac Champagne Rosé is produced by blending white wine with a very small portion—only 12 percent—of red wine. This rosé consists of a blend of Pinot Meunier, Pinot Noir and Chardonnay. The vintner describes it as “fresh and full-bodied on the palate with aromas of fresh strawberries and black current and Armand de Brignac’s characteristic long, silky finish.”

Recently given 97 points by The Wine Advocate, the Dom Pérignon Rosé Oenothèque 1990 is the company’s first Rosé to join the Oenothèque. This wine’s “dazzling intensity, warm opulence and infinite depth” make it perfect for any wine-lover. “First impressions are full, affectionate, solid and rounded all at once. Carnal, tactile and in full bloom, the wine’s expression is languorous and holds the note magnificently,” Geoffroy says. Another frontrunner, the Dom Ruinart Rosé is composed of 84 percent Chardonnay and 16 percent Pinot Noir and has notes of red fruits, liquorice and citrus.

H

oliday Packaging: whether you’re commemorating a special event or simply reveling in the company of your loved ones, the holiday season is the perfect time of year to both give and enjoy Champagne. With lavish packaging and displays, Armand de Brignac and Moët Hennessy Champagnes aren’t only palette pleasing. Moët Hennessy offers an exceptional and extensive Holiday Gift Collection.

The Dom Pérignon Side by Side Limited Edition features two bottles of wine of the same vintage at two different levels of maturation—only 200 editions have been created. Featuring the Dom Pérignon Vintage and the Dom Pérignon Oenothèque, this limited edition treasure is the ultimate gift. Also offering the Dom Pérignon Tribute to Andy Warhol, the Krug Luxury Oak Case, Moët Chill Box, Veuve Clicquot “Le Fridge” and many more, Moët Hennessy has every base covered. Armand de Brignac Champagne comes in an embroidered velvet bag. The golden bottle, with its hand-applied pewter label and signature Ace of Spades, has its roots in the French fashion industry. Giving this Champagne as a gift? The presentation is even more opulent. The bottle is arranged in a black lacquered, wooden case, lined with black velvet and bears the brand’s embossed royal crest. If the glamour and prestige of the aforementioned Champagnes don’t feel like the best fit, try a personalized, custom-made wine bottle from PersonalWineBottles.com. This Washington-based company was founded just this year and offers hand-etched, hand-painted wine bottles. Customers may order single bottles, making it much more affordable than other case-only options. PersonalWineBottles.com offers 85 designs and 12 varieties of red wine; they even offer nonalcoholic options from Ariel Vineyards and Fre. To order a custom bottle, simply visit www.PersonalWineBottles.com and follow three short steps. For more information, follow the company on Twitter and Facebook. LC

LATIN CONNOISSEUR

Is winE food?

By Pablo Aguilar

From beverage to nourishment, why the drink of gods ranks high on our list of culinary pleasures.

wine is food!

I

n analyzing the long view of wine and its relationship to the table, as well as history and culture, we reveal a universal truth that wine is not only food but also the centerpiece of the family table. As a result, wine is a satisfying reminder of who we are, young and old alike. It

brings a huge diversity of grape varietals, and therefore recognized by most goverment agencies as a product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes. Wine was created to be a complement to our food at the table—a premium product to be savored slowly, and in moderation. In categorizing wine as food, we recognize it that it is meant to be abosrbed by all the senses— smelled before sipping, chewed while savoring and swallowed slowly.

The consumption of wine dates back thousands of years to civilizations from all over the world, through which we’ve come to accept wine as part of a universal lifestyle. As a thriving cultural symbol, wine is the result of unique social, economic and ideological organizations as well as a natural food product with an important nutritional value.

A large part of the U.S. population subscribes to the idea that wine is meant to be consummed not just socially but also at the dinner table, as 57 percent of the population identify themselves as wine drinkers.

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WINE CULTURE

M

ore than half of the number of reported wine drinks admit to imbibing more than once a week. That’s roughly 64 million people. Today, the wine industry is one of the healthiest industries in the world. It is clear that every single

country lays claim to its own type of wine, none of which can be classified as better than its counterparts. As soon as one wine is touted for its taste and value, a new country emerges with a bold, well made and fairly priced wine. The dining table represents the epicenter of our social life and the lives of our nuclear families. Wine connects us, inspires good conversation, and thus enriches our relationships with good friends and family. Based on this concept, any individual or community can incorporate regular wine consumption into their every day lifestyle.

W

hen used in cooking the alcohol evaporates, leaving only the delicate herbs and spices used to season meats and vegetables. Cooking with wine also helps acid such as lime, lemon or vine-

gar adhere better to foods. There are special foods, thus there are special wines for special occasions. Most wine is ordinary and intended for everyday foods and regular consumption. Those who see wine as a potential enhancement to their quality of life but don’t know how should eliminate any preconveived notions and welcome a new gastronomic experience. One bottle at a time.

Our modern perception of wine has been influenced directly by a long European viniculture tradition, in part due to an aggressive marketing campaign that has dramatically increased demand among Americans.

In Europe, children are taught from a very young age that wine is to be taken with food as a way of enriching the overall dining experience.

That is not the case in the U.S. The way of life here encourages us to rush, to produce more and to make up for lost time, which robs us of a rich, culinary culture. In America, we are veritable novices compared to the old world wine regions and their influences, but the core values of society with respect to alcohol consumption lies within all of us. It’s also important to educate current consumers and the general public about the social and health risks of excessive consumption and misuse, while simultaneously encouraging cultural change in how we approach wine consumption in general. Wine is food as much as meat, or cheese; wine is an agricultural food product. If you overeat—even healthy foods!— then you are likely to feel sick, the same is true for wine. Wine is meant for sipping and savoring, not gulping. Only with moderation can wine become part of a healthy lifestyle. Red wine used to be used as part of a treatment for heart disease and cancer, as wine used to be served as a tranquilizer in homes, hospitals and nursing homes long ago. Consider wine an extra component of any meal—whether to whet the palate, accentuate an ingredient or complement a dish.

LATIN CONNOISSEUR

Wines, Enology & Viniculture

The

double life of

By Latin Connoissseur wine referee & Award winning wine-maker “Elias Fernandez”

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LATIN CONNOISSEUR - WINE CULTURE

Elias Fernandez D

uring more than 2 decades the winemaker Elias Fernandez has built a strong reputation around his name thanks to his innate relationship with quality. Many people has written about this

wine figure here in the U.S. and many have read about him as well. I have the great chance to write a bit about him simply because, it is very necessary to promote his trade, passion and diligence so more people like you can follow his steps to make and enjoy wine constantly.

S

o for those who know him a bit and for those who don’t know him at all here it is once again. The double life of Elias Fernandez. While working as a Sommelier in great restaurants in “the city” NYC I had the

great opportunity to become inspired by Elias’ wines because they they reflect his solid bold work ethic, dedication and sacrifice. And why not I want to emulate that and reflect it on my own life. Surely I’m not the only wine professional or wine lover who has been influenced by him or his wines. As a Sommelier though I understand that serving wine professionally requires a big amount of inquisitive habits. In order to understand a wine better before you pour it in a wine glass, you must learn also about who made it. Once you have established that link, explaining wines to your guests and your audience becomes much easier and of course your work too. On my side I feel the first positive link between Elias and me is that we are both Hispanic, which gives me immediately a personal sort of pride.

LATIN CONNOISSEUR

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very time I offer his wines even though I know He is not the owner of the winery I always refer to Shafer wines as his wines.

But in-

spiration for Elias did not come easy He sweated first at home with his mom whom persisted with the idea that education should be his first priority. He played trumpet in the St. Helena High School jazz band, and when he graduated in 1979, he received a Fulbright Scholarship in music.Today he says, Education is the jump over prejudice directed against Mexican workers. I tell kids, “School is important. You have all the rest of your life to work”.Elias first enrolled at University of California, Davis to study enology (the science of winemaking) where He graduated with High honors in mid 1980’s with a degree in fermentation sci-

T

he other link or connection I feel I have and anyone can find with Elias is that “the truth is in the juice” Elias or Shafer wines are easy

ence. But while still in college He grew more curious to explain in flowery words, which doesn’t hapabout winemaking and also in how to pay his educa- pen with other wines. And that is certainly a plus tion. Then He went through a few internships in win- for any Sommelier if the wine is good it will speak eries such as: Schramsberg Vineyards, Louis Martini for itself in terms of quality and drinkabiltiy, you Winery and Cuvaison. He grew more knowledgeable don’t have to really convince people to buy it, I about every day wine making activities from crush- guess you got the point. While tasting his wines ing, bottling lines, cellar operations and the overall you find: Elegance, Terroir identity, and Sense or package of how to run a winery.

sustainable farming practices.

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E

hree weeks prior to graduation in 1990 he was hired as assistant winemaker at Shafer Vineyards and four years later after He earned

legance in wines is a sought after type of feature uniquely achieved by creative wminds and crafty hands that have a

John’s and Doug Shafer’s trust by working side by round understanding as a result of many years of side every day became the wine maker.In 2002 he experience in wine making and aging techniques. accepted a prestigious “Hall of Fame” award from the Elegance is what give its most famous wines their Hispanic Scholarship Fund in Washington D.C. and name and character. Not big tannin monsters like attended a White House reception hosted by Presi- some of the Valley’s most famous wines, they’re dent George W. Bush.

softer and silky yet have proven potential for aging as well as early enjoyment.

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WINE CULTURE

Sure, it’s just a tire.

Like the Pacific Coast Highway is just another scenic drive.

bridgestonetire.com

1-800-807-9555

tiresafety.com

is calm unpretentious demeanor transmits

T

a remarkable innate Hispanic treat this love

the sun differently so each one of the blocks grow remark-

and devotion to his family even with his

ably different and so the winery ferments them individual-

busy schedule He still manages to attend his 3 boys

ly in small tanks and keeps the lots separate until blending.

basketball an baseball games and as his one of his pri-

They also owns property in Oak Knoll and Stags Leap used

orities encourages them to end their college careers.

to produce its Merlot and Cabernet. And their classic high

He is proud of being the son of Hispanic immigrant

quality Sangiovese-Cabernet blend called Firebreak inspired

father. He takes advantage of his bilingual heritage

by the “Super Tuscan” wines of Italy. Shafer also owns 68

by taking an active roll in his daily wine activities.

acres in Carneros planted in Chardonnay. Elias owns 1.5

He understands well two cultures so He can commu-

acres of Cabernet in front of their house in Calistoga where

nicate with the land workers very well but He can

Stacy does most of the pruning. The fruit produced they

also deal at different levels with more technical issues

sell it to local wineries.He could easily have fun producing

in the wine business and consumers. He knows Napa

his own personal brand and maybe name his wine after his

Valley vineyards from the roots He used to play in

wife Stacy but so far for now He is very happy making wine

the fields, picked fruit while on vacations. His direct

with the Shafers.

IDENTITY ETHIC AND TERROIR

H

he Shafer family own 200 acres of vineyards, in the Stags Leap district, and of course that includes the famous steep hillside vineyards estate. By being on

the Hillside the different sections or blocks are exposed to

relationship with the soil was established already before He was born and through his father who was an agriculture farm worker on the fields, whom thought him about working with people, driving a tractor how to fix trellis systems and everyday work in the vineyard. Elias himself knows what is like to work under 100-degree heat under pressure and among dusty vine rows as well as the difficulties of pruning vines in the freezing winter pre-dawn light like any other farmer worker.But Fernandez gets a kick out of being involved in detail in the wine-making process.

And as a good chef tasting the sauce he usually tastes the grapes in the field during his daily runs to make sure the ripening is balanced and of course making

B

y 1987 John Shafer, the founder of the winery, was one of the leaders and growers that prompted the authorities to assign this region as the Stags

Leap District appellation (A vinicultural quality system established in the U.S) recognized worldwide for its Cabernet Sauvignon. The Shafer’s team also has figured out how to make Sangiovese work.For those looking for land in unexpected or forgotten places for Improved quality vine growing space lets learn this from John if you find land with growing potential establish “your best crops on the hillside”. if you work hard enough the land will literally will speak back to you...

sure the crushing, the fermentation, the racking, the blending and the final bottling is perfectly done.

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LATIN CONNOISSEUR

Y

es its about Hillsides…. Without a doubt Elias also has been lucky to get involved with founder John Shafer whose pas-

sion, love and hard work for wine making turned

WINES THAT MOVE MOUNTAINS. Learning what ancient winemakers knew about hillside vineyards— by Elias Fernandez.

Growing up in Napa Valley, I was long accustomed to

his state into an international wine estate. His

seeing vineyards that spread across the valley floor

efforts were reflected in 1978, when his first Sha-

like a gently undulating sea of vines.A completely

fer wine was made and a couple of years later

different sight greeted me during my first visit to

continued with the debut wine, a Cabernet Sau-

Europe.Driving through the Italian Alps I nearly got

vignon, was released in 1981 to a chorus of high

a neck injury craning to get a look at vineyards that

praise and awards, including a first place in the

seemed to defy gravity. They rose up stair-stepped

San Francisco Vintners Club Cabernet taste-off

terraces on slopes like church steeples. Initially I

and until today in 2011 this winery continues

wondered why anyone would go to all the trouble

producing award winning wines constantly.

to plant grapes on such inhospitable sites. Over time

E

though I realized I was getting a look at real wisdom lías thank you for the lesson you are passing on and we all are still learning to be ambitious but with a big dose of

professional ethic, hope for a better environment and lots but lots of elegant but flavorful flavor for life from a truly universal Hispanic name Fernandez.

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from grape growers of the distant past.In some cases such vineyards fall in the footprint of ancient vinegrowing properties thanks to a long-standing reverence for mountain-side cultivation.God of Wine?The Romans had a saying, “Bacchus amat colles,” Latin for, Bacchus loves the hills. The ancient god of wine seemed to pour special blessings on grapes cultivated on slopes. Armed with this knowledge the Romans planted their vineyards throughout Italy, Germany,

he double life and blend of cultures is truth to Elias while He is proud to his Hispanic roots He dearly embraces the

France, Spain and Austria — and all the other territories they conquered — on slopes still renown today for producing beautiful fruit and exception-

relationships he has endured and built with the

al wines.

Shafers who say Elias is part of the family. After

ing up to do with our Roman predecessors in terms

all the beauty of wine is on its diversity. There is

of understanding how grapes and vineyard sites

our double life analogy after all we all have double lives or

match up.High elevation vines?Every now and then

a second family one at home and the other at work.

wine magazines will run features on high-elevation

In California we still have some catch-

and hillside-grown fruit here in Napa Valley, focusing on whether such cultivation makes a difference.

LATIN CONNOISSEUR

WINE CULTURE

Of course high elevation is somewhat relative. For those

Fruit from Bacchus’ beloved hills can exhibit intense,

of us in California high elevation is anything over 1,500

lush flavor and because the skins are thicker (thanks to

feet. In South America a couple of vintners are vying for

less solar protection from leaves) the color can be deep

the title of highest elevation vineyard in the world on sites

and inky.In our case, we have tried to capitalize on

over 9,000 feet. Other than inducing altitude sickness in

the qualities inherent in hillsides by dividing up the

your picking crew, I’m not clear on the advantages of such

vineyard into 14 different blocks, each of them facing

plantings.Thin soils, rich flavors. My own experience with

in different directions — south, southwest and west

hillside fruit comes, of course, from working with vines

— planting them to a variety of rootstocks and clones

from Shafer’s Hillside Estate Vineyards, whose rows wrap

of Cabernet Sauvignon. Each year we pick these blocks

around the winery.In this case, as with most hillsides, the

and select the best fruit of the vintage for Hillside Se-

vines benefit a great deal from a mix of natural elements.

lect.For a real treat, invite some friends over and open

First, thanks to runoff over the course of hundreds of thou-

several wines from great hillsides around the world.

sands of years, hillsides offer shallow soils often starkly

Think of it as mountain climbing in a glass.Hoping

low in nutrients for plants, meaning that a vine’s tap root

that the weather keeps a steady pattern every years so

must drive down deep, sometimes all the way to bedrock,

your job gets a bit easier.

to find its sustenance. Second, a good hillside site will offer fast drainage, meaning that even when unexpected rains come, the vine roots are quickly left in relatively dry soil.

This lack of nutrients and water stunts the growth of the vine. Leaves are fewer and smaller and so are the grapes.

Shafer, Merlot 2007 Our Wine Ref rates Elias: Most impressive wines & unique buys He gets a Green Card for more details check our wine referee on page 47 - visit our web site.

A hillside cluster is rarely the photogenic rich, full, packed cluster that looks so nice as a screen saver. They tend to be

Nose: Richly fragrant, aromatic and elegant.

loose and scraggly-looking.Beast into beauty? What does all

Palate: Black fruit forward, jammy blended with

this mean for your next bottle of wine made from hillside-

cherries and currants a natural combination layer

grown fruit? These ugly-duckling clusters with small berries

of coffee and bitter sweet chocolate.

can transform into liquid beauty when crushed.

43

WINE CULTURE

Finish: balanced rippen spicy tannins that refects directly to the smooth but long lasting finish.

79

LATIN CONNOISSEUR

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wine classes clases de vino TABLA RÁPIDA PARA LA DESCRIPCIÓN DEL VINO

QUICK TABLE OF TERMS FOR WINE DESCRIPTION

APPEARANCE / APARIENCIA - Radiant, tenuous, limpid, or greasy.

- Radiante, tenue, limpio o graso.

COLOR

- Brilliant, clean, opaque, or dark.

- White wines could be light, greenish, healthy, straw, dead, amber, citrus, mahogany, golden, reddish, gold, or green with a yellow rim.

- Red Wine could be light red, violet, cherry, dark, faded, yellowish, brownish, chocolate, brick, deep, granite, ruby, earthy, purple, or violet.

- Brillante limpio, opaco y oscuro.

- Vinos blancos: pueden ser claros, verdosos, pajoso, saludable, muerto, ámbar, cítrico, caoba, dorado, rojizo, oro, o verde con tonos amarillos.

- Vinos tintos pueden ser claro rojizo, violeta, cereza, oscuro, desteñido, amarillento, café, chocolate, tejoso, profundo, rubí, terroso, morado, o violeta.

NOSE OR AROMA/ AROMA O NARIZ

- Personality: floral, fruity, vegetable, animal, spicy, woody, limpid, dirty, and mixed up.

- Intensity: potent, correct, weak, and hidden.

- Quality: elegant, pleasant, mediocre, and unpleasant.

- Personalidad floral, floral, vegetal, animal, picante, maderoso, limpio, sucio, mezclado, - Intensidad: potente, correcto, débil, escondido.

- Calidad: elegante, agradable, mediocre y desagradable.

MOUTH/ BOCA

- In mouth: rich, big, concentrated, greasy, mature, soft, velvety, fluid, smooth, rough, fresh, sweet, honeyed, rich, gooey, acid, tannic, brief, thin, weak, plain, or green.

- Body: alcohol (poor, weak, normal, spicy, hot, or warm).

- Consistency: full, round, meaty, or delicate.

- Tannin: rich, balanced, taste, bitter: tannic, astringent, hard, or rough.

- Palate: voluminous, ample, consistent, tight, long, short, or weak.

- After taste: long, short, extent, pleasant, nonexistent, unpleasant, bitter, persistent.

- En boca: rico, grande, concentrado, grasoso, maduro, suave, sedoso, fluido, delicado, duro, o áspero.

- Cuerpo: alcohol pobre, débil, normal, picante, caliente, o calido.

- Consistencia: lleno, redondo, carnoso, o delicado.

- Tanino: rico, balanceado, sabroso. (Amargo: tanico, astringente, duro, áspero - Paladar: voluminoso, amplio, consistente, estrecho, largo, corto, débil - Postgusto: largo, corto, extenso, agradable, no existente, desagradable, amargo, persistente.

LATIN CONNOISSEUR - WINE CLASS

WINE REF

s ula i m r fo ting ive: a r wine fect Our e but ef l )+ how simp now nce) k

a Y( form ILIT (per B Y A K IT DRIN ETABIIL K MAR

=

ee ! r e f e R e n i ol patr Our W on

meet our wine referee & rating system...

E

very single wine we taste is carefully rated based on the wine is food culture, which in turn will reveal the true nature of each wine. Our

Green card: wine is well made and its price & availability are fair.

international wine rating system and buying guide is an effective tool

Most impressive wines and smart buys.

to assist you in chosing the tastier wines at the best retail market prices.

Complete tasting notes will be written in here in our magazine and in our web site: www. latnconnoisseur.com

“Our wine ref will make sure they play fair !

Yellow card: requires better performance but still shows its healthy marketability and drinkability.

Good wines & good buys

Red card: poor & unfair performance however wines are drinkable

47

LATIN CONNOISSEUR

wine buying guide l to assist you in chosing the tastier wines

$ 50,00

$ 16,99

FRANCE

CHILE

Grape: Cabernet Sauvignon / Producer: Montes / Region: Colchagua, Chile / Year: 2004 One of the top Chilean Cabernets, aged for 12 months in French oak barrels. Intense ruby in color with red fruits evocations of blackcurrant, chocolate and cigar box, in balance with wellintegrated oak. Offers great complexity in the mouth, in mid palate is full bodied and balanced with a lasting persistence and a remarkable finish. Its acidity offers aging potential.

Grape: Pinot Noir Producer: Bouchard Pere & Fils / Region: Burgundy / Year: 2006

This red shows an excellent color and pleasant flesh. The malolactic fermentation has perfectly revealed their purity and aromatic expression. They also have good structure with present, though supple tannins and great intensity. Their softness makes of them a well balanced and enjoyable vintage.

$ 49,95

$ 61,00

AUSTRALIA

ITALY

Grape: Nebbiolo / Producer: Pio Cesare / Region: Serralunga d’Alba, Piemonte / Year: 2006 The color is an intense glossy garnet, with orange reflections. The bouquet is ethereal, with hints of violets, blackberry jam, licorice and cloves. The palate is dry and austere with lengthy tannins. The wine ends with a long concentrated finish accompanied by a lingering hint of almonds.

Grape: Shiraz Producer: Two Hands / Region: Australia / Year: 2005

Deep magenta. Bursting with rich fruits: ripe raspberries, black cherries, cloves and pepper dominate the underlying hints of smoke and sage. The palate is tight and elegant, full of rich luscious fruit. Seductive comes to mind. The great fruit sweetness is intertwined with fine tannins and spice that are neatly balanced into a long and fleshy finish.

$ 11,00

$ 35,00

UNITED STATES ARGENTINA

Grape: Merlot Producer: Wolffer / Region: LongIsland / Year: 2002

Grape: Malbec / Producer: Catena / Region: Mendoza, Argentina / Year: 2007 Dark, opaque violet color and presents ripe berry fruit and wild flower aromas on the nose as well as cinnamon spice and a touch of citru and a god amount of acidity. The mouthfeel is full and rich offering a coating sensation, with exceptional weight and concentration but with a soft, supple texture.

Dark claret in color, Bordeaux-style wine has subtle aromas of tobacco and cedar with crushed cranberry and blackberry fruit followed by hints of vanilla.

It is medium to full-bodied, with lush fruit, wonderful dried dates and plum characters.The wine has great structure with round, well-integrated tannins.

The seamless, warm finish lingers in a classic style.

suggested wine prices may vary from retail shop to another

www.latinconnoisseur.com/events.html

AmericanAirlines and AA.com are marks of American Airlines, Inc. oneworld is a mark of the oneworld Alliance, LLC.

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The 411 on Costa Brava: a Spanish Gem

By Daisy Quella

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The Costa Brava is a coastal region of northeastern Catalonia, Spain, in the province of Girona. Costa is the Catalan and Spanish word for coast and Brava means “rugged” or “wild.” The Costa Brava stretches from Blanes to the French border.

Calella de Palafrugell

Calella de Palafrugell is a little fishing and tourist town on the coast.

It is right across from Lloret de Mar. There are five or six friendly beaches in the area about two kilometers from the city, which are quite crowded in the peak season. With an undeveloped nightlife, this place is primarily intended for those seeking leisure and peace during the summer. Recently, Calella de Palafrugell has started to offer exclusive hotels and inns, which can be quite expensive.

Tamariu

Tamariu is situated in a pleasant bay surrounded by cliffs and pine forests. There are three small hotels, a few good fish restaurants and cafes. The water is crystal-clear. Tamariu is home to numerous caves, making it an interesting place for divers. Located near the cities of Palafrugell and Begur, it is about 110 kilometers south of the border with France.

Roses

Roses is one of the largest tourist centers in the northern part of Costa Brava. It has several historical sites, including a citadel at the eastern end of the city, where you can choose a free tourist guide.

However, sandy beaches stretching along the bay remain the main magnet for tourists. Above all, the approach to the city, in the foothills of steep cliffs, is spectacular.

Cadaques

Cadaques is a miniature tourist destination. It is best known for being the home-place of the famous painter, Salvador Dali. After vacationing here as a child, Dali decided to move to the nearby village of Port Lligat later in life.After Dali’s success in the U.S. during the 1950s, many celebrities, including Walt Disney, the Duke of Windsor and Pablo Picasso, visited Cadaques. In the 1970s, Mick Jagger and Gabriel Garcia Marquez made the trek as well.While there may not be an ongoing influx of celebrities, today many tourists continue to visit Cadaques. Only 1800 permanent residents live in Cadaques, with numerous French and Italian tourists visiting during the summer months. The town’s main attraction, Dali’s house, has been transformed into a museum and is a mere 15-minute walk from the center of Cadaques. This small, exceptionally picturesque town also features white-walled houses perched below rocky cliffs.

AccommodationS in Costa Brava

Even though Brava in Spanish and Catalan means “rugged” or “wild,” this Catalonian region is exceedingly beautiful and offers many tourist facilities. You can find luxurious hotels here, but you can also enjoy yourself in the tranquil little tourist reserves. Prices of accommodation on the Costa Brava vary significantly depending on quality. LC

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7

Cruises That Take You to the Most Beautiful Parts of the World

By Courtney Allen

Southern Caribbean AlaskaAsia

New Zealand Medit erranean Nort h Sea

Mexican Riviera

The great thing about cruises is that the planning is done for you. There is no need to book hotels and arrange for transportation between destinations because your transportation is your hotel! Here are a few ideas for cruises to beautiful places.With a cruise vacation it is now more possible than ever to explore some of the most gorgeous and exotic locations across the globe. From the rivers of Europe to the islands of the South Pacific, the only restriction on where you can go is an accessible waterway. Do not be afraid to consider something that is a little off the beaten path. You never know what you might find there.

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This New Caledonian island is often called “l’ile la plus proche du paradis,” which translates to “the closest island to paradise.”

1. Aust ralia/ New Zealand This exciting cruise departs from Sydney. One of the exciting features of the trip is a stop at the gorgeous Isle of Pines.

This New Caledonian island is often called “l’ile la plus proche du paradis,” which translates to “the closest island to paradise.” The Isle of Pines is famous for the great snorkeling and scuba diving opportunities in its pristine lagoon.

Another destination on this tour is Noumea, the capital city of New Caledonia. This often-overlooked city has more days of sunshine than any other Pacific Island capital (great because of all the city’s fantastic beaches). The cruise is an excellent way to see some gorgeous places that you have probably never heard of before.

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North Sea

Many European cruises take advantage of the waters of the Mediterranean, but this cruise departs from London and explores the cities of the North Sea. After a stop in Brussels, you set sail to Copenhagen, the capital and largest city of Denmark. This gorgeous historical city has one of the best quality-of-life ratings of any city in the world. It is also incredibly environmentally friendly. Over a third of the city’s residents commute to work by bike and the water in the harbor is so clean that you can swim in it!

This cruise also has stops in Helsinborg, Sweden and Oslo, Norway. It is truly an unbelievable opportunity to explore the diverse cities and people of the North Sea.

After a stop in Brussels, you set sail to Copenhagen, the capital and largest city of Denmark.

This gorgeous historical city has one of the best quality-of-life ratings of any city in the world.

Medit erranean Of course, if you have not gone on a cruise of the Mediterranean, you should know that it is popular for a reason. The waters, sights and people of the Mediterranean Sea are unlike anywhere else in the world.

This particular cruise leaves Malaga, Spain and has its first stop in the city of Ajaccio, Corsica. As the birthplace of Napoleon Bonaparte, this city is rich in history and waiting to be explored.

Next, it is off to the southern coast of France, specifically the Provence region.

This area is renowned for its mild climate, music, food and wine. This short cruise packs in a great deal of beauty, history and culture.

This area is renowned for its mild climate, music, food and wine. This short cruise packs in a great deal of beauty, history and culture.

Mexican Riviera 55

Cruises of the Caribbean ports of Mexico are common, but vacationers are just now starting to rediscover the Pacific coast of Mexico. This cruise leaves San Diego and explores the Mexican Riviera.

One of the most exciting stops on this trip is the Mexican city of Mazatlan. The waters off the coast of this tropical city are renowned as amazing sport fishing territory. The city itself is a haven for cultural exploration.

There is a booming classical music scene and the main through street, the Calle Constitución, is closed on weekend evenings so that natives and tourists alike can explore the arts, cuisine and nightlife of the city center.

Alaska

Cruises of the Alaskan coast are a great way to see some dazzling scenery. As a special treat, this cruise skirts the coast of the Hubbard Glacier, the longest tidewater glacier in Alaska.The Alaskan town of Sitka is another highlight of the trip. Kayaking day trips are offered and they are a great way to get a closer look at Alaska’s dynamic coastline. Hiking trails are also abundant near Sitka. If you are looking for a cruise that is rife with outdoor opportunities, then you cannot go wrong with an Alaskan tour.

Asia

Cruises throughout the Indian Ocean are also becoming more

Southern Caribbean With more and more people discovering the joys of a cruise

vacation, the number of destinations is growing as well. Even though the Caribbean has always been a big area for cruises, cruise companies are now branching off to explore new destinations within the Caribbean.Castries, the capital of Saint Lucia, is one town that has greatly benefited from the tourism boom.

popular. This cruise leaves Hong Kong and has its first stop at the

When your ship docks, there are taxis readily available to take

island city of Sanya. Sanya has gorgeous tropical beaches and is

you on tours of the city. You can even tour on a water taxi! One

actually the training ground for China’s beach volleyball team.The

of the most exciting sites in Castries is the Cathedral of the Im-

town itself is full of exciting things to do and see. There is a butter-

maculate Conception. It is the largest church in the Caribbean

fly museum, a shell aquarium and an amazing 108-meter statue of

and a “cannot miss” on this trip! The world is full of beautiful

Guan Yin, the Buddhist prophet often associated with compassion.

places, interesting people and fascinating cultures. A cruise is not

It is one of the tallest statues in the world and it took six years to

the only way to explore the world, but it is one of the easiest and

complete. Sanya and the other destinations on this trip have many

most exciting ways to see places you have only dreamed of in the

opportunities for either relaxation or exploration.

past. LC

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A Holiday in Barcelona: Something You Won’t Forget

By A. Mayco

T

he city is well regarded by both longtime travelers and firsttime visitors as one of the finest travel destinations in Spain.

A spectacular mélange of sights, sounds, tastes and sensations, Barcelona truly stands out in a country that certainly isn’t lacking in magnificent cities. There are literally dozens of places where you can stay in Barcelona, with the city known for its many world-class holiday accommodations. Among the best hotels in the city are Jazz Hotel Barcelona, which serves as a great starting point for explorations into the quaintest parts of the city, and the Hotel Condes Barcelona, which is ideally located in the heart of the city. If you are on a bit of a budget, there are plenty of options for budget hotels as well. What is there to do in Barcelona? There are countless options no matter what your interests are. Nature lovers will definitely appreciate the city’s many wondrous natural features, which span the range from majestic beaches to towering mountains.

A great place to take in the sights is Tibidabo, which affords trekkers a fabulous view of the city from 500 meters up in the mountains. Atop the mountain, you will find a church, known as the Temple de Sagrat Cor, and an amusement park. The church itself is a popular attraction in its own right, and draws in many visitors throughout the year. The Montjuïc Castle offers another view of the city and is no less majestic. This is also where you can hop on a cable car and cruise above the city in style, although there is plenty to experience right on Mount Montjuic as well, with museums and various other architectural masterpieces among the most popular attractions. For a taste of how Barcelona looked before the influx of modern influences, check out the Gothic Quarter, which captures the uniquely medieval feel of the city perfectly, with breathtaking

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architectural displays that hearken back to this glorious era. The Santa Maria del Mar Cathedral is perhaps one of the most impressive examples of the architecture of the district, and the nearby plaza is ideal for casual strolling or simply lounging around.Of course, all this activity is bound to make you hungry. Thankfully, there are plenty of tapas bars around that will fill you up quite nicely. In fact, Barcelona has built a reputation for having some of the best tapas bars in the country.

If you are looking for other modern sights, the Plaza de Catalunya should definitely be on your itinerary. Located smack dab in the middle of the most cosmopolitan section of Barcelona, the area is characterized by many houses that are architectural marvels in their own right. The creations of Spanish architect Antoni Gaudi, these houses, along with the fabulous Gaudi Museum, serve as a testament to the man’s genius. Other noteworthy sights at the plaza are the Sagrad Familia and the Parc Guell.

Whether you are seeking magnificent architecture, great food or a trek through the mountains, Barcelona provides ample choices; a trip there will not be soon forgotten. LC

Destination: Half Moon Resort Rose Hall Jamaica Sierra McCleary-Harris

T

“

For more than 50 years, Half Moon’s 400 acres have lured travelers from around the world.

”

here are family resorts, golf resorts, golf academies and spas. But very few luxury vacation spots can boast that they are all of these and more. Half Moon Resort in Rose Hall, Jamaica is one of these places. Located a mere 15 minutes from Montego Bay’s Sangster International Airport, this resort and its awaiting luxury are closer than you think. For more than 50 years, Half Moon’s 400 acres have lured travelers from around the world. With such an immense variety of adventures to choose from, it’s hard to decide where to begin. In addition to the resort’s two miles of white, sandy beaches—which include Sunset and Sunrise beaches—guests can arrange to go snorkeling, kayaking, scuba diving, water skiing, sailing, deep sea fishing, parasailing and more.

Not to mention a remarkable Dolphin Lagoon, where guests are able to meet, play and swim with dolphins. If frolicking around in the ocean isn’t quite your thing, the resort has three notable pools: a Hibiscus Pool and Swim-up Pool Bar, an

biscus Pool offers a swim-up pool bar, allowing guest to enjoy some rum punch without ever leaving the water. If you can manage to tear yourself away from the resort, the Half Moon Shopping Village and Arcade contain a large enough variety to keep anyone busy for an afternoon.

Don’t forget to check out the fine art gallery either. Other activities at the resort include tennis, cycling, a Hype Zone activity center—for your teenagers who can’t live without the internet, air hockey and karaoke—a horseback riding and equestrian center, glass-bottom boat rides and Anancy Children’s Village, an entire village based on the Jamaican folklore character Anancy.

The resort is more than willing to cater to you and your children, offering V.I.L.P. (very important little persons) and a nighttime Sleepy Treat upon request. Speaking of sleep, Half Moon offers a multiplicity of accommodations, ensuring that the size of your wallet won’t affect your stay or comfort level. Half Moon offers rooms, suites,

cottages and two types of villas, each combining tradition, luxury and modern comfort.

Golf Half-Moon’s 7,000-plus yards, Robert Trent Jones, Sr. designed course is undoubtedly one of the best walking courses in the Caribbean. This par-72, award-winning course features a resident golf pro and expert caddies to help you hone your strokes and improve your game. Ewan Peebles is also around—as the Golf Director. Recently, the Half Moon Golf Course was named the Best Caribbean Golf Resort by Caribbean World Magazine, and the 2009 Golf Resort of the Year by the International Association of Golf Tour Operators. As a result of the most recent renovation, which occurred in 2005 by Roger Rulewich, the course now features greenside bunkers and newlyaligned multiple tee complexes.The course features a clubhouse with two meeting rooms, shuttle bus service to the pro shop,

direct access to the course from the Royal Villas via a tunnel and the 19th Hole Bar. The course is no stranger to tournament play either. International tournaments such as the Celebrity Players Tour Jamaica Classic, European PGA Seniors Tournament, Jamaica Open Golf Championship, National Matchplay Tournament Finals, Dunhill Cup Final of the Americas, JACI Golf Tournament and Red Stripe Pro-Am have all been held there recently.

Men wanting to get away from it all—including the family vacation dynamic—can book a special “Guys on the Green” package.

With two rounds of golf and a spa treatment, this package is male bonding with a twist. The package ranges from threenight stay includes five-star dining, an “Up to Par” massage, premium drinks at hotel bars, two rounds of golf, chilled beer upon arrival, a mini-bar, unlimited tennis court and fitness center usage, round trip airport transfers and lilos, paddle boats and kay-

The course features a clubhouse with two meeting rooms, shuttle bus service to the pro shop, direct access to the course from the Royal Villas via a tunnel and the 19th Hole Bar.

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aks for an investment of between $1,290 - $2,280.

The resort also offers a Ladies Golf Getaway. Similar to the Guys on the Green package, this option offers a bit more finesse: Champagne instead of beer and a Swedish massage.

Otherwise, this package includes the same accommodations as the other. Again, prices range from $1,290 to $2,280 for a three-night stay.

Fern Tree Spa Half Moon’s new spa, the Fern Tree Spa, is more than 68,000 square feet of pools, gardens and treatment rooms. If you’re looking for full immersion, the Spa Elder program is the way to go. This treatment features a blend of herbal remedies with roots in indigenous Caribbean ingredients and healing practices: “Traditionally, healing medicines using local indigenous ingredients such as fruits, herbs, flowers, bark and roots have been used. The Spa Elder is a natural extension of this healing tradition and this has become the foundation for spa therapies and philosophy at Fern Tree. The Spa Elder is part healer and part herbalist and has created a unique custom program to reflect both traditional remedies and the present day spa experience,” according to Half Moon.

Fern Tree offers more than 50 unique, signature treatments at a variety of prices. If your body is in need of more personal attention, try the personalized massage. Preceded by a consult in which you and your massage therapist discuss your problem areas or areas that need special attention, this headto-toe massage includes a combination of techniques, both Eastern and Western, intended to cater to your needs. Particularly notable is the “Up to Par” massage. Perfect for before and after a round of golf, this massage targets muscles of particular importance to golfers by combining passive stretching, deep tissue massage, Swedish massage, heated golf balls and crossfiber massage. The massage ranges in price from $120-$190, depending on its duration.

Dining You almost have all the details you need to run off and explore Half Moon Resort. However, the proverbial cherry-on-top has yet to come. The resort boasts that its six restaurants and six bars offer something for everyone, literally...“Whether a casual continental breakfast under fragrant almond trees, a barbecue on Sunrise Beach, a journey through contemporary caribbean

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Fern Tree offers more than 50 unique, signature treatments at a variety of prices.

SERENADE Dual Time Zones Automatic, Patented GV- AOASE Movement 18K Rose Gold, Louisiana Crocodile, Limited Edition: 50 Pieces www.gevril.com 866-425-9882

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fusion, gastronomic specialties from the shores of Italy, or a four-course meal in your room or suite, Half Moon accommodates the dining preferences of its discerning guests.�

R

estaurant options include the Seagrape Terrace, Il Giardino, The Sugar Mill, The Prince of Wales, Akbar/ Thai Garden and La Baguette. he Sugar Mill stands out here, and not only for the Maitre d’ who has been there for 47 years. Delectable dishes include the Trio of Conch, Pumpkin Soup, King of the West Indies and fresh seafood. Also, Half Moon hosts a Beach Barbecue for its guests at Sunset Beach each Friday.Whether you want to relax, golf, be adventurous or a combination of the three, there is no doubt that Half Moon is the perfect place for you. LC

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Bring the family or fly solo with your friends; either way, you are sure to have an exceptional experience at this Caribbean result that offers a little bit of everything, and excels at it all.

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Accessories The G-Aviation features Self-Charging, Solar Power and Self–Adjusting mechanisms with a greatly reduced need for battery changes. $360

Largely used by professional athletes like Ladainian Tomlinson to develop strength, balance, flexibility and core stability simultaneously. The TRX can be used in the privacy of your own home or outdoors by anchoring it to a doorknob, tree limb or fence. Also, the TRX travels easily because it packs down to fit into a shoebox and weighs less than 2 lbs. $189.95 www.fitnessanywhere.com

Bushnell Golf FXI is a portable, wireless weather forecasting unit. It can accurately forecast the weather for up to 7-days. The unit comes with a power adapter, alarm capabilities and a USB transmitter that connects to a PC and is updated continuously using accuweather.com. It can provide a forecast for over 16,000 golf courses. $99.99 www.shopbushnell.com

VIZIO’s new 3D HDTVs offers 3D capabilities and an integrated WirelessHD™ receiver for wireless connection among other very tech-y capabilities. Price- estimated pricewww.vizio.com also available at Walmart and Costco, not available until December 2010.

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The ElliptiGO 8S, inspired by Ironman tri-athletes, is the world’s first elliptical bicycle that emulates the outdoor running experience while eliminating impact on the body caused by running and biking. $2,199.00 www.store.elliptigo.com

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The first consumer interchangeable lens camcorder features 3-inch LCD, high-res traditional viewfinder, E-mount lenses and can shoot 14-megapixel stills

Bushnell Pro 1600 provides golfers with an accurate yardage reading to an object on the course. Legal for tournament play, the Bushnell Pro 1600 is capable of accurately ranging distances from five to 1600 yards within a yard differential. $429 to $479 www.shopbushnell.com

VHP100 Wireless Home Theater Headphones for a fully immersive audio home-theater experience with built-in Wireless HD Audio support. Other features include an active noise cancellation, built-in 3.5mm audio jack, automatic power-saving mode and a USB charger with an accompanying travel case.

Second-generation point and shoot pocket – able projector camera with a built-in stand, one-touch movie recording, 5x optical zoom lens and a 3-inch touch screen. Capturing the Holidays will be a snap!

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Brand new Icon Aircraft, a consumer sport plane founded by Kirk Hawkins. It seats two passengers and comes equipped with Angle of Attack (AOA) indicator, airspeed indicator, altimeter, tachometer, oil Icon offers an optional glass cockpit with an enhanced LCD screen for night flyers. $139,000 www.iconaircraft.com

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&

Carp Fishing Wine Tasting in France

69

France has become an extremely popular destination for the

line, as some of the places you may choose to fish could be quite

carp angler, especially with so many different carp lakes to

a considerable distance from the bank.In France, there are a lot

choose from throughout the country, many with carp in ex-

of privately owned fishing lakes—such as Rainbow Lake, L’Etang

cess of 40 pounds.However, due to the sheer size of the carp,

de Tricherie and L’Etang du Chef de Ville to name a few—that

you need to have sensible equipment with which to land these

hire boats and many other lakes, such as Bills Lake and Brittany

fish. Most people recommend at least a 2 ¾-test curve rod or

Mill Lakes, that allow you to use your own or hire bait boats.

more. Baitrunner reels are a must. We actually use the Shima-

Many carp-fishing lakes do not allow braid, leaving you with

no 8010GT Baitrunner reels, and although there are some more

monofilament line as the best option. We have found that Ul-

modern ones on the market, we prefer these to anything else.

tima Power Plus is an excellent, quality fishing line, yet a high-

Many people also opt for the big pit reels that hold a lot more

er breaking strain line is needed when you are carp fishing in

France compared to fishing most lakes in the UK. Some lakes are also extremely strict on the type of tent, mandating that you must use a bivvy. Therefore, it is sensible to check out these details prior to booking your carp-fishing holiday.

Bait differs from lake to lake, and some French carp lakes only allow specific types of bait. It is necessary to research this detail before you go. For instance, tiger nuts or certain ground baits are not allowed in certain areas.You also have to consider things like charging your bait boat. Luckily, there are plenty of carp-fishing lakes in France that provide charging equipment.Although we all know the “drive and survive” aspect, there are now numerous different carp-fishing lakes in France that have complete packages available, from simple accommodation to all of your equipment being supplied. There are even lakes that supply a complete service from flights to full board, along with exclusive fishing. Some of these include Dream Lakes, Croix Blanche, Willow Lake, Lake Juvanze, Brittany Mill Lakes and many more.

Other lakes are also available for an exclusive family holiday.

However, the cost for these and the all-inclusive carp-fishing packages can be considerably more expensive than making your own arrangements, but it can certainly save you a lot of hassle and keep the wife happy! Rules and regulations vary at the numerous carp lakes in France. While some allow you to fish with three rods, others allow you four, with night fishing only allowable if the owner has a permit. So again, it is always a good idea to check these points prior to booking. You should also check on other things that you may feel are essential, like local bars, restaurants, shops and swimming facilities.

Most people find that carp fishing is best from April through October. Bear in mind that if you go farther south in the height of summer most of the action will happen at night when it is cooler, so be prepared for a lack of sleep! On one session near Bordeaux, we were getting up and down to the bite alarms at least two to three times every night. By the time our stay was coming to an end, we pulled our rods in just so that we could get some peace and quiet and catch up with much needed sleep before the long drive back home. However, having said that, when you are catching more than 40 pounds of carp each time, the lack of sleep becomes insignificant, and if you want to try catching the fish of a lifetime or just beat your personal best, then a carp-fishing holiday in France is definitely for you!

LC

French Wine

Anyone who loves wine will probably agree that French wines are some of the best in the business, if not the absolute best in the world. How can such a small country be such a dominant force in the winemaking world? What makes wines from France so superior to wines you find in other parts of the world?

The country of France has always taken pride in its food, and French wines are a very important part of that. Professional chefs have long been highly regarded in French society, something that has held true for hundreds of years. During the Middle Ages, lavish banquets were common. During the time of Napoleon, personal cooks and chefs were revered for their abilities to produce new and exotic dishes. The French celebrated virtually everything with large meals and painstakingly prepared dishes, and they enjoyed rich food for their everyday meals as well. To this day, the French consider food preparation and wine making to be art forms, and they go to great lengths to set a very high standard for the rest of the world.

Wine is enjoyed commonly in France, not saved for special occasions the way it is in some cultures. This has undoubtedly contributed to the reasons why French wines are of such high quality; after all, if you’re going to enjoy a beverage every day, it would only make sense that you do everything possible to improve it and its varieties. (Think of what happened with coffee in the United States in the last few years—since so many people enjoy it every day, why not spruce it up a bit with some new varieties, improving the quality as much as possible?)

Many grapes used by other winemakers originated in France, suggesting that wines from other parts of the world may be trying to imitate these French wines. Some of the most well known winemaking practices and processes were perfected on French wines before they were pursued by other winemakers around the world. The names of many regions, such as Bordeaux, Burgundy and Champagne, are well known throughout the world and have become synonymous with fine wines.

In the past few years, French wines have faced stiff competition from other countries around the world. It is interesting to note, however, that French wines are available in such wide varieties from such diverse growers that some vineyards have suffered quite a bit due to this competition while other, more established wineries have been hardly affected at all. Some of the smaller, less quality table wines have had a hard time keeping up while the most popular and more expensive wines are virtually untouched when it comes to their sales figures.

So it seems that French wines will always be considered the best when it comes to the winemaking industry, and since the French take such great pride in all things they produce, it’s really no wonder.

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NEVER LEAVE YOUR IMAGINATION IN IDLE.

NUTRITIONAL WISDOM

Strategies For Stressless Entertaining

By G. Gaynor McTigue Stressless entertaining is fast becoming an oxymoron. With parties and social gatherings growing more and more elaborate and everyone trying to outdo one another, hosting a get-together is a difficult task to undertake any time of year. Throw in some holiday chaos and it’s downright nerve-wracking. Maybe in our eagerness to impress and bedazzle our guests, we’re missing the point entirely. Warm, relaxing, convivial social interaction should be our main concern when rolling out the welcome mat. Here are some strategies excerpted from my new book, “400 Ways to Stop Stress Now ... and Forever!” that will help you keep your eye on that objective.

Have small, intimate get-togethers.

Big parties are expensive, time-consuming and involve a heck of a lot of work. Even if you’re lucky enough to talk with everyone, it may only amount to brief, cursory snippets of conversation. Sure, a big bash can be fun if you’re not the one throwing it. Smaller parties are easier to arrange, less expensive, involve less work and leave lots of time to enjoy your guests, who will feel more special, too. Entertain fewer people ... more often.

Keep the menu simple.

There’s no need to overwhelm your guests with more choices than necessary. An hors d’oeuvre, main dish, couple of side dishes and dessert is plenty. It will save you time and money and make entertaining easy enough that you’ll want to do it more often. Overdoing it also unfairly raises the stakes for guests who want to reciprocate. Focus on the quality of what you serve, not the quantity, and on making your visitors feel relaxed and comfortable. Your parties can’t help but turn out well if you do.

Expect people to cancel out on you.

Last-minute dropouts and no-shows can be disappointing, especially when you’ve gone to a lot of trouble. Blame it on our over-scheduled times, a general slackening of social responsibility, whatever. But this, unfortunately, is the way things are. So be ready for it.

If you’re planning an event or an activity involving several people, expect that one or more will almost certainly cancel. Invite or recruit extra people to make up for the inevitable loss. And if everyone does show up (slim chance), you’ll enjoy an unanticipated bonus.

Invite someone over for coffee.

Or tea, or a glass of wine or a beer, if that’s your preference. Somehow this simple, casual way to connect with others during the holiday season has lost ground to more elaborate and expensive forms of entertaining. Informal dropby visits with friends and neighbors are a great way to catch up, share experiences, vent concerns and give yourself a needed break from the rat race. Pure, uplifting social interaction ... without all the fuss. Try it.

Entertaining is supposed to be fun, remember?

When you throw a dinner party or host a gathering, it’s not an audition. You aren’t on trial, and your guests aren’t judges and members of a jury, although, that’s how you might see it—something to fret about and even dread. Remember, it’s not about you. It’s about inviting people into your home and making them feel welcomed and comfortable. If you’re tense and unsure, that’s what they’ll pick up on. (How many times have you attended a tightly wound event and had a perfectly lousy time?) So make it fun. Be casual, gracious, spontaneous. You’ll be a hit, and so will your party. LC

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ROASTED JOHN DORY NICOISE STYLE

BY CHEF ALAIN DUCASSE

DIRECTIONS: 1. Preheat the oven to 450ºF. Lightly oil an oven-proof skillet, preferably cast iron, or a flameproof baking dish, just large enough to hold the fish.

2. Arrange the fish head to tail in the skillet and scatter on the tomato, lemon slices, basil branches, and fennel. Pour in the chicken stock and season with salt and pepper.

W

ine director at Restaurant Alain Ducasse in N.Y.C Mr. Pieter Verheyde Pairs this dish with Chile Villard Estate 2001 Sauvignon Blanc Casa Blanca Valley or Santa Julia Torrontes Mendoza 2001.John

Dory is a delicately flavored lean white-fleshed fish that is at its best when prepared simply. Here, the fish is baked whole, surrounded by black olives, tomatoes, lemon, basil, and fennel. It’s a delightful dish, with a simple, fragrant sauce. Niçoise olives added at the last minute bring out the fruity flavors of the oil. Quick and easy to prepare, this Mediterranean-style fish is best accompanied by an equally straightforward side dish, such as fork mashed potatoes with olive oil and parsley.

Ingredients:

2 John Dory (about 2 pounds each, cleaned and heads removed) 1 medium tomato, quartered 1 lemon, sliced into thin rounds 4 branches fresh basil, 12 of the largest leaves removed and finely sliced 4 branches dried Fennel or 1 teaspoon fennel seed 2 cups chicken stock 1 teaspoon fine sea salt, or to taste

3. Set the pan over medium-high heat and bring the stock to the boil. Transfer the pan to the oven and bake for about 8 minutes, basting often, until the fish is firm to the touch and just cooked through.

4. Transfer the fish, tomatoes, and lemons to a warmed serving platter. Discard the basil and fennel branches. Set the pan over medium heat bring to a boil, and reduce the cooking juices by about two thirds; you should have about 1 cup. Strain the reduction into a small saucepan and return to medium-high heat.

5. Stir in 1/4 cup olive oil and the butter, and cook, stirring constantly, just until the butter is melted; the sauce should not be emulsified, but just tranché, dotted with little drops of oil and butter. Add the olives, adjust the seasoning to taste, and pour the sauce over the fish. Drizzle the remaining 1 tablespoon olive oil and scatter the sliced basil leaves over the top.

To serve: Fillet the fish, place on each serving plate, and spoon on the olives and sauce.

John Dory: Is found in European waters. This fish has an interesting shape and is physically peculiar, oval flat and large body and has a spiny and pointy head. Its flesh is soft and it could be cooked in different ways: baked, grilled, sautéed, or simply pouched. If this fish is not available in your area you could replace it with red snapper.

1/2 teaspoon freshly ground black pepper, or to taste 5 tablespoons olive Printed with permission from Chef Alain Ducasse.

oil 2 tablespoons unsalted butter 20 Niçoise olives, pitted by crushing the olives between two fingers and removing the pits

45

RECIPES

BOTERO

&

Here we take a look at obesity and briefly compare it to art. The best analogy we found today in the 21st century is definitely Fernando Botero’s art.... a delicious and unique way of expressing feelings at different levels of oversize dimentions depending the perspective you look at it from. In our side we get feelings of exhuberant richness, opulence, excess, a sense of acceptance of beauty that goes beyond what our eyes can see, we can feel or we can say. For now lets

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NUTRITIONAL WISDOM

take a chance and lets allow Botero tip the scales for us, then lets see what we feel when you look at his art, maybe later we can make a comparison with ourselves. But while that happens let’s take a look at what is mere mortal obesity in front of our eyes, in our regular lives and why not in ourselves.

OB E

C

hances of spying an overweight person in mainstream media are, well, slim.

But that wasn’t always the case. Centuries ago, large, vibrant canvases was just where you’d find today’s most marginalized sector of thepopulation—bulbuous figures

T

who appeared to literally bulge frompaintings. hroughout the Middle Ages and Renaissance, obesity was perceived as asign of wealth, and therefore common among the elite. Cultures prone tofood scarcity were likely thin, and therefore poorly regarded. TheRenaissance saw the upper-class flaunting their large size by way of commissioned pieces of Henry VIII and works by French Baroque artist Charles

Mellin.Flemish Baroque painter Peter Paul Rubens, whose collection of worksfeaturing large women gave us term Rubenesque to describe women of heft,also walked the line between full-bodied and full-figured. The women in his paintings maintained an hourglass shape, which, at the time, was used to reflect fertility. Generally, the depiction of overweight women was areflection of society, a fad, if you will, much like the waifs of present-day culture.Norms began evolving in the 18th and 19th centuries as a result of shifting public perception. The western world, which once equated obesity with wealth and affluence, now deemed slimness the desirable standard. But Colombian painter and sculptor Fernando Botero challenged the norm by continuing to depict overweight individuals in his art, specifically those considered morbidly

W H obese.

hen asked about his predilication for painting large figures, Botero is quoted as saying that “an artist is attracted to certain kinds of forms without knowing why. You adopt a position intuitively; only later do you You adopt a position intuitively; only later do you attempt to rationalize or even justify it.” Yet, most of Botero’s work is lauded for its social commentary, most of which contains political undertones. Botero’s inspiration came while

examining the bulbous body of a mandolin during his tenure at the San Fernando Academy in Madrid. e was a young artist at the time, enamored with Spanish masters Francisco Goya and Diego Valazquez—artists who occasionally blended the beautiful with the grotesque. The artist, who then studied fresco technique in Florence, was also very much inspired by Italian Rennaissance. He drew from the technique and experimented with volume in his paintings by expanding the figures and compressing the space around them, which is most evident

in the artist’s group portraits as well as in parodies of works by other famous artists.Widely exhibited in Europe and North and South America, Botero has received numerous awards including the First Intercol at the Museum of Modern Art in Bogota, and is included in major museums worldwide. What the award-winning artist depicts as favorable and, to some extent,

B

coveted, is deplorable in present-day society, and we don’t mean for vanity’s sake. ut it seems America’s taken Botero’s message of “big is beautiful” too seriously. Millions of people in the US are plagued by this condition defined as the excess accumulation of fat in a person’s body, which in turn leads to adverse health effects.The obesity epidemic is attributable to dietary and be-

havioral trends acting on a person’s genetic makeup to determine body mass and susceptibility to obesity-related disease. Doctors generally agree that men with more than 25 percent body fat and women with more than 30 percent are obese. Most known forms of obesity have a strong hereditary component, yet genetic patterns that contribute to obesity have

B ESITY

not yet been explained. Genetic association studies have been accounted for, but only a few have been published. New studies and research tools will impact the understanding of genes and their relationship to obesity.

LATIN CONNOISSEUR

The Effects of Obesity Obesity increases the risk for serious health conditions like type 2diabetes, high blood-pressure, and high cholesterol—all once consideredexclusively adult diseases. Obese kids may also be prone to lowself-esteem that stems from being teased, bullied, or rejected by peers. Kids who are unhappy with their weight compared those who maintain ahealthy weight are more likely to: • develop unhealthy dieting habits and eating disorders, such as anorexia nervosa and bulimia • fall into depression • be at risk for substance abuse • have bone and joint problems • experience shortness of breath that makes exercise, sports or any physical activity more difficult, and may aggravate the symptoms or increase the chances of developing asthma • develop restless or disordered sleep patterns, such as obstructive sleep apnea •

mature earlier (overweight kids may be taller and more sexually mature than

their peers, raising expectations that they should act as old as they look, not as old as they are; overweight girls may have irregular menstrual cycles and fertility problems in adulthood) • suffer from liver and gall bladder disease 77

NUTRITIONAL WISDOM

“An artist is attracted to certain kinds of form without knowing why.

You adopt a position intuitively; Only later do you attempt to rationalize or even justify it.”

Causes of Obesity There are several reasons that contribute to becoming overweight: genetics, lifestyle habits, or a combination of both. TIME: Nowadays, most of what we eat is fast food, which boasts super-sizedoptions of unhealthy fare. Busy lifestyles leave little time to cookhealthy meals or exercise. Overall, life has become more sedentary.Television is also major contributor of obesity. Children spend more timein front of the TV or with videogame consoles than they do playingoutside.Kids younger than six years old spend an average of two hours a day in front of a television set, while teens spend almost twice as much time than younger children. When computer use and video games are factored, time spent in front of a screen increases to over five hours a day.

The American Academy of Pediatrics (AAP) currently recommends limiting thetime kids over two years of age spend in front of a screen to no more than one to two hours daily. The AAP also discourages any screen time for children younger than two years old. Many kids don’t get enough physical activity.

Although physical education (PE) in schools can help kids get up and moving, more and more schools are eliminating PE programs or cutting down the time spent on fitness-building activities. One study showed that gym classes offered third-graders just 25 minutes of vigorous activity each week. Current guidelines recommend that kids over two years of age get at least60 minutes of moderate to vigorous physical activity on most, preferablyall, days of the week.Genetics also play a role.

Genes help to determine body type and a person’s metabolism in the same way that they help determine other traits.

LATIN CONNOISSEUR

Preventing Obesity The key to keeping kids of all ages at a healthy weight is taking a familyapproach to nutrition. It’s the “practice what you preach” mentality. Make healthy eating and exercise a family affair. Get your kids involved by letting them help you plan and prepare healthy meals. Taking children to the grocery store with you is a good way to teach them to make smarter food choices. Most importantly, avoid falling into these common eating behaviorial traps: •

Don’t reward kids for good behavior or discourage bad behavior with sweets or treats. Come up with other

solutions to modify their actions.

•

Don’t maintain a clean-plate policy. Be aware of kids’ hunger cues. Even babies who turn away from the bottle

or breast send signals that they’re full. If kids are satisfied, don’t force them to continue eating. Reinforce the idea that they should only eat when they’re hungry.

• Don’t talk about “bad foods” or completely eliminate all sweets and snacks from kids’ diets. Children may rebel and overeat these forbidden foods outside the home or sneak them in on their own.

•

The discovery of leptin has initiated a flurry of research into the molecular basis of weight control. A

whole network of signals contributes to weight homeostasis, and other key players are being discovered on an ongoing basis. Mice have proved to be an extremely useful model for human obesity, and have helped to begin to unravel the components that contribute to maintaining body weight. Since the market for effective weight-reducing therapies is enormous, drug companies are working alongside basic scientists to find possible drug targets among the tangle of molecules that

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NUTRITIONAL WISDOM

control body weight.

august 2010

thegreenmagazine.com

Size Acceptance There are a number of organizations today that promote the acceptance of obesity. They have increased in prominence in the latter half of the 20th century. The United Statesbased National Association to Advance Fat Acceptance (NAAFA) was formed in 1969, and describes itself as a civil rights organization dedicated to ending size discrimination.

The principle goal of the fat acceptance movement is to decrease discrimination against people who are overweight and obese. However, some in the movement are also attempting to challenge the established relationship between obesity and negative health outcomes.The International Size Acceptance Association (ISAA) is a non-governmental organization (NGO), which was founded in 1997. It has more of a global orientation and describes its mission as promoting size acceptance and helping to end weight-based discrimination. These groups often argue for the recognition of obesity as a disability under the U.S. Americans With Disabilities Act (ADA). The American legal system, however, has decided that the potential public health costs exceed the benefits of extending this anti-discrimination law to cover obesity. We imagine that Botero’s vision of preserving a healthful figure is more in line with the Spanish and Latin American way of living, where carbohydrates and fried foods are dietary staples. Meals are planned, and often include tea; wine and hard liquor are consumed in moderation; and sodas are to be enjoyed occasionally, if at all. Water is what you drink when you are thirsty. Portions, yes, portions, are half of what they are here in the States and the table is chocked-full of seasonal fruits and vegatables. Yet, despite frequent imbibing, they eat and drink wellwithout any mention of a diet.

LATIN CONNOISSEUR

NUTRITIONAL WISDOM

Trimming for &Tightening at ALL times

Daily 7

en fewer options. When a person stops at a fast food restaurant for instance, it’s not necessarily the fast food that causes them to gain weight. To a large degree it’s psychological – meaning it’s the variety of food that encourages us to eat more than our initial intention.

When you go to a fast food restaurant or approach the dinner table, keep your eye on the ball. Remain focused and keep your choices small. Remember to follow through with what you need, not what you feel you want.

4.

Liquid foods can limit fat loss. Increase your water intake so that you don’t fall prey to the liquid foods. One study conducted at Purdue University demonstrated that when a person eats solid food they are less likely to eat more calories, compared to those who consumed calories through liquids. Also, psychologically we know that people compensate best for solid foods and not so much for liquids, such as soups or milkshakes. Basically, if you drink a regular soda,

Robert Ferguson, MS, CN

you’re going to eat the same as if you were to drink water. The dif-

We all love eating and who doesn’t...right. We can’t wait for that special ocassion, we find any ocassion to indulge and to treat ourselves because we deserve it, but sometimes a bit more than we really want and unfortunately for the wide majority of the population, so are the added inches to the waistline. What’s the best way to stay lean or avoid gaining weight during those ocassions ? Better yet, what could one do to enjoy any ocassion and shed a few inches at the same time?

to our satiety, liquid calories do little to provide us with that staying

ference in calories may only be 140, but over a short period of time that could translate into an extra five to 10 pounds. When it comes power or ward off that feeling of hunger.

5.

Get active, not athletic. Often during the holiday season, we get out of our active routine. The way I see it, the holiday season is the best time to get your fitness in gear. Begin your day with a brisk walk, stroll over to the health club or jump-start your day by exercising at home with your favorite exercise video or DVD. Getting it

1.

Fat does not make you fat. Yes, many diet books preach the need

done first thing in the morning is going to elevate your metabolism

to choose low-fat foods, but research says something entirely different.

and position your body to maximize fat burning for the remainder

It’s not solely about fat intake, but the total amount of food you consume

of the day. It also helps you to sleep better, and can result in an in-

at one time and throughout the day. Instead of focusing on merely eating

crease in your mood and energy for the whole day.

or adhering to a low-fat way of eating, make it your daily goal to load your plate with vegetables and fruits and other high-fiber foods. By simply

6.

Friends for fat loss. Find a friend to keep you accountable to

raising your awareness of fibrous foods you will eat foods that are lower

yourself and the fact that you don’t want to be that person com-

in caloric density.

plaining after the holidays about how tight your jeans are. This is an old strategy, but it is a proven strategy that works! What we know is

2.

Size does matter. Did

you know that studies demonstrate that

that healthy living loves company, and that means if you can con-

when a person is given a large portion of food compared to a smaller

nect with a friend who is going to keep active and make fat-burning

one, but encouraged to eat seconds – the person who got the large por-

meals instead of the type that add inches to your hips, you are going to ben-

tion eats more. Maybe it goes back to how many of us were raised to eat

efit equally.

everything that’s on our plate. The key here is to keep a close eye on the amount of foods you load onto your plate when it’s time to eat. Remove

7.

Set a goal that keeps you on the success track. Establish

the thought that you are depriving yourself when your portion is on the

a baseline of where you are with your total body weight, and every

smaller side. Instead, choose the smaller portion with the thought that

four to 7 days check your weight. Also, make it your goal—with a

you can always get seconds, and you’ll be less likely to over indulge.

specific date in mind—to achieve your desired body weight; doing this will keep you conscious and on the path to being leaner than

3.

Variety is not your friend. When we are presented with a variety of foods, it’s almost guaranteed that you’ll eat more than if you are giv-

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before the Holidays. This is your time to shine. Begin today, share the good news and say goodbye to the diet blues. LC

FASHION

F a s h i o n a b l e T i m e l e s s P r e s t i g i o u s

Bentley GMT Chronograph Breitling has come quite a long way from the first pocket watch created by Léon Breitling in 1884. This December, the company introduces the Bentley GMT Chronograph Limited Edition to commemorate Bentley’s introduction of the Continental GT. This extremely limited series—only 1,000 pieces worldwide—features an inner bezel and rubber strap in British Racing Green, a color usually associated with premium British racing cars.

This extraordinary timepiece also features a multiple time zone display system; six-hour, 15-minute and 30-second totalizers; 24-hour second timezone; cambered sapphire crystal and is glareproofed on both sides.

The Bentley GMT Chronograph Limited Edition is water resistant to 100 meters and retails for $9,275. For a complete list of retailers, visit www.

Breitling.com. LC

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Eterna Spherodrive: Time will tell.

Madison Eight-Days with Eterna Spherodrive. It takes time for an innovation to prove itself. Take the Eterna Spherodrive. Revolving on these ball bearings, the two mainspring barrels of the 3510 proprietary movement rotate more smoothly and efficiently, contributing to eight full days between windings. Along with guaranteeing extended longevity and easier servicing of the movement. Eterna Spherodrive: innovation once again drives traditional watchmaking forward. www.eterna.com

Eterna 路 Spherodrive

Another landmark Eterna innovation.

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