Luxe Beat Magazine March 2014

MARCH 2014

QUEBEC CITY

Discover Its Classic Indulgence

SLEEPING AROUND

The French Countryside

LUXURY YACHTING ON THE AMAZON

Be Careful of What You Might Catch

Auberge SaintAntoine 7

MARCH

INSIDE LUXE BEAT MAG

Fairmont Le Manior Richelieu

18 Executive Chef Patrick Tucot 23 AMAZON Luxury Yacht Fishing

26

St. Patty ’s Day Cocktails

Luxury Sarasota Resorts

44 Executive Chef

Finding Delight in Old Québec City

14

Dripping in

TYLUN PANG OF KO

Napa’s Luxury Sip Tour

37 Fa l l U n d e r Sedonas Spell

Enchantment Resort and Mii amo Spa

40

51 Sleeping Around

THE FRENCH COUNTRYSIDE

53 Dean Freidman

SONGS IN THE AIR

56

Tel Aviv ’s Influenc e

TECHNOLOGY

59

32 03 MARCH 2014 •LUXE BEAT MAGAZINE

Lindberg Customized Eyewear

SHERRIE W ILKO L ASKI

Sonja Hegman

Editor-in-Chief and Managing Partner

FEATURED CONTRIBUTOR

61 82

Go to Prague

71

March Madness DAVE COWENS

Production Editor

MICHELLE W INNER

84

There Are No Do-Overs

78

88

BOOK EXCERPT

to Fisher’s Menu, AL

LINDA KISSAM Global Wine & Travel Editor-at-Large

DALE SANDERS Senior Travel & Lifestyle Editor /Director of Photography

Sales Associate

C O NT RIBUTO RS

MOB CITY

Emeril Reacts

Editor-at-Large

K AT HY WANNA MAKER

Bonnie & Clyde

80

Executive Editor

GILLIAN NICO L

Ecology Meets Luxury CRETE

MARALY N D. HILL

63

Allan Kissam

Larry Larsen

David Beebe

Leah Walker

Debi Lander

Lillian Africano

Dena Roche

Mandy Rowe

Graeme Kemlo

Marc d’Entremont

Herve Laurent

Marilyn Green

Inka Piegas-Quischote

Mary Haban

Ivan Flowers

Michael Cervin

Janice Nieder

Nancy Mueller

Jessica Skropanic

Nina Africano

Karen Catchpole

Norman Hill

Katherine Frelon

Sandra Chambers

Kathy Gruver

Stacey Wittig

Kurt Winner

Susan Lanier Graham

Lacey Reeves

The Cooking Ladies

Lance Seeto

04 MARCH 2014 •LUXE BEAT MAGAZINE

Cover photography courtesy of Shutterstock.

LET T ER FRO M T HE EDITO R

Luxury comes in all shapes and sizes. Can we be so bold to define luxury? Absolutely. In this edition of Luxe Beat Magazine we’re focusing on CLASSIC LUXURY. When I sat down with our Executive Editor, Maralyn Hill to plan this issue, my thoughts went to France, old movies, and martini’s. A classic is defined as long-lasting with timeless quality. As the discussion moved forward we both took a stroll down memory lane, talking of our favorite music growing up, a special holiday tradition, and traveling to destinations that just always seem to treat visitors to a classic experience.

The articles in this issue are collection of some of the favorite “classics” that our writers have had the pleasure of experiencing, and we hope you’re inspired to enjoy whatever favorite classic luxury you desire. From Old Quebec City, to sipping wine on a private tour, yachting on the Amazon, and discovering the secret behind the success about former Boston Celtics coach, Dave Cowens. This edition we hope will be a new “classic” to enjoy for years to come.

Live your life in luxury!

Sherrie Wilkolaski Editor-in-Chief

05 MARCH 2014 •LUXE BEAT MAGAZINE

AUBERGE SAINT-ANTOINE, A FUSION OF GREAT HISTORY IN QUEBEC CITY by Maralyn D. Hill and Norman E. Hill On our last visit to Quebec City, we went ahead of the group we

were traveling with to experience the Auberge Saint-Antoine. Both being interested in history, we had walked by this property in the late 90s, took part in a site inspection in 2010 and were convinced we needed to discover more this past year.

Auberge Saint-Antoine is part of the prestigious Relaix & Chateaux group. Guests may or may not know that all of its properties must have a story. Well, this hotel has a soul and guests are aware of it throughout the entire property.

Very few hotels combine what its owners call a “fusion of tourism and history.” This is exactly what guests can enjoy in Quebec City’s Auberge Saint-Antoine. As we explored the hotel, it was easy to discover why in December it had just been recognized in Condé Nast Traveler’s Gold List for 2014 as one of the top hotels in the world. In addition, the hotel is included in the prestigious Platinum Circle, which recognizes consistency in excellence for properties who make the Gold List five years in a row. January brought another accolade, Saint-Antoine was named one of the top hotels in Canada. It scored highest in the Quebec region, in the “Best Hotels by Region” category in the Travel+Leisure 500 Awards. Auberge Saint-Antoine received a score of 90.71 out of 100 – the highest score earned by a hotel in Quebec. Earlier in 2013 Robb Report listed it on "The World's Top 100 Hotels."

These awards confirmed what we already thought, but nice to know we were right on target in our evaluation.

Today, the hotel is located in the oldest part of the city, close to the St. Lawrence River in the heart of Quebec City’s Old Port. In 1687, the French king awarded waterfront lots to two prosperous fur merchants. By 1704, they had built two wharves on their properties. In 1725, a prominent mason built his house nearby, next to the Dauphine Battery, needed for defense.

2013 Robb Report listed it on "The World's Top 100 Hotels."

In 1763, the Seven Years War ended and possession of Quebec province passed to England. Two Englishmen bought the above war-damaged house and arranged for another wharf to be constructed. In the next century, a long dock made it feasible to handle larger ships and so a huge warehouse was built. Initially, wine and other products were traded there, but then the warehouse turned into a dish and glassware importer. As a

07 MARCH 2014 •LUXE BEAT MAGAZINE

Auberge Saint-Antoine Sitting Room of Lobby result, broken pottery and china were recovered from damaged goods arriving.

A hotel on the grounds was started in 1895, at a cost of about $150,000. An addition in 1926 included rooms with separate bathrooms. This small local hotel operated with 23 rooms. In the early 1990s, the Price family gained control of the building. They had been prominent in Quebec province since 1810, with wealth originating in pine forestry, sawmills, then pulp and paper.

In 1988, archeological digs were started on the Price property, lasting ten years. A veritable treasure trove of artifacts was found, stemming from centuries of warehouse use. Around 5,000 pieces have been found so far.

Four years later, in 1992, the Price family opened up a new hotel, by expanding and renovating the old hotel.

Immediately adjoining the establishment, 64 additional rooms were opened, along with 12 new suites. Six of these suites were added in 1996, by integrating them into the 18th century Hunt House. Today, total room capacity is 83 regular category and 12 suites.

Renovation of the hotel had three phases. In 2003, the final addition of hotel rooms was completed. The most innovative part of the project was combining these recovered artifacts Not just a hotel, the Mandarin O riental is a culinary destination for visitors and locals alike. Ten restaurants and bars

08 MARCH 2014 •LUXE BEAT MAGAZINE

are located in the hotel,

Both male and female spa devotees

Auberge-Saint-Antoine-Upper-Lobby (Above) Panache Dining Room (Below)

Continued from page into the hotel’s decor. Artifacts featured throughout the hotel cover four centuries of Quebec’s history. Today, 700 of the uncovered historical treasures are displayed in throughout the hotel and outside of guest rooms. In its lobby, vitrines and three miniatures are used to show off selected artifacts. When guests walk in and look at the miniature port during different time periods, each of the three areas lights up and history comes to life.

We particularly liked how many of the valuable artifacts were displayed in glass blocks within the walls. Visitors can see them clearly, but they will not be damaged. The bar and the front desk are made from recycled wood from the old dock and the soft patina is welcoming.

Outside each room door, there is a glass block with an artifact, and by the bedside is an explanation of artifact and its use. One of the rooms we saw had a domino.

It shows how long that game has been popular.

Photos: Artifacts on display.

In the six floors of SaintAntoine, all six previous owners of the hotel site are celebrated, with a biography and related artifacts. These floors are in honor of: 1. Charles Aubert de La Chesnaye, a Company agent and businessman 2. Jean Maillou, master Mason and architect to the French King 3. Hugh Finlay, Merchant and Deputy Postmaster General 4. John Chillas, Master cooper and merchant 5. James Hunt, Master sail maker and trader 6. Andre-Eusebe Vaillerand, Importer and tableware and lighting merchant.

Starting in 1993, the architectural firm, Jean Cote & Associes, has been intimately involved with Saint—Antoine’s design.

Their designs have been used in development of the Panache Restaurant and the Auditorium, a uniquely styled amphitheater in a hotel.

The Panache, one of two Saint—Antoine restaurants, opened in 2004. Its menu features traditional French Canadian cuisine with a modern twist. Panache’s stonewalls were originally part of a riverside warehouse. The china used is a replica of three-quarters of a plate that was found.

During our exploration, we were fortunate to experience Panache for lunch and the next evening

11 MARCH 2014 •LUXE BEAT MAGAZINE

Sweet dreams… for dinner with a group. It was especially nice, as the first one was intimate and the other let us experience a group service in private dining room.

One of the photos displayed on the wall shows all of those who worked on recovering the artifacts. Last year, they had a reunion to enjoy and see the fruits of their labor.

In discussing all that is old about Auberge Saint-Antoine, we did not emphasize how much care has been taken with modern day comforts and luxury. These extend to luxurious linens, goose down duvet and pillows, Noir products, Bose sound system and just about anything guests could desire.

energy-efficient area for restoring mind and body wellness.

Close to the hotel, on the Price family property, the Musee du Fort presents a sound and light show about Quebec City’s military history. Started in 1964, the Musee presents a scaled model of the city, to highlight its presentation.

Auberge Saint-Antoine 8 Rue Saint Antoine Québec, QC G1K 4C9 Canada

(418) 692-2211 www.saint-antoine.com

In summary, Auberge Saint— Antoine provides luxury hotel accommodations, combined with four centuries of rich Quebec history.

Who could ask for more?

The hotel’s world-class spa was inviting us in, but time constraints kept us away.

Maybe next time. It also has a signature gym and health zone.

The focus of the two is an

12 MARCH 2014 •LUXE BEAT MAGAZINE

Photographs courtesy of Auberge Saint-Antoine.

S C A R T S School of culinary arts With french master chef hervé laurent

Graduates' placement is our success!

www.scarts.com.sv 02 FEBRUARY 2013 • LUXE BEAT MAGA-

FINDING DELIGHT IN OLD QUEBEC CITY

BY MICHELLE WINNER

T

o describe Old Québec City using the words “quaint and charming” is simply too trite. One must try to capture the sound of the horse drawn carriage on cobble-stone streets, the beauty of the sculptured shop facades, the exuberance of summer planter boxes spilling over with geraniums and inpatients, the many colorful painted shutters accentuating mullioned windows on old stone buildings, the order of angles of a mansard roof line, the French street and business signs announcing “rue” this and “table d'hote saisonniere” (seasonal menu) that. One must love the vowels and the syllables of a French speaking city. One must see the joy in setting out on foot on a lovely spring day to shop and wander or in winter and well bundled up, take a guided tour to explore Old Quebec City as part of your experience.

The walls built for defense of the city stretch to over 4KM in length around parts of this UNESCO World Heritage Treasure as the wide and mighty Saint Lawrence River flows nearby. The port, not far away is a place of call for cargo, cruise ships and pleasure boats.

Standing as iconic sentinel is the most noticeable landmark, the Hotel Fairmont Le Chateau Frontenac while in the oldest part of the city the elegant Auberge Saint-Antoine beckons to visitors for a completely different type of luxury stay.

For those wishing to stop whenever they feel like it, there is a podcast tour of the city. Visit mcq.org/place-royale for instructions to download the “Place-Royale” points of interest tour. You'll discover the place the first indigenous inhabitants called home, then the “discovery” by Champlain, subsequent settlements and battles fought here with anecdotes about the buildings events, points of interest and even a costume work shop.

Something fun to do is hop the ferry at

14 MARCH 2014 •LUXE BEAT MAGAZINE

Place-Royal for a trip to Levis across the St. Larwence and back. The round trip is about 45 minutes and gives you a different perspective of the Old City.

If you dabble in food history and you like to trace a city's evolution through its cuisine, or if you just appreciate good food, there is a perfect restaurant for that in upper town called Anciens Canadiens at 34 Rue Saint Louis, serving typical French Canadian fare and hard to find traditional dishes like meat pies and maple duck Lovers of cigars should seek out J. E. Giguere (61 Rue de Buade) It does not have too many of the most expensive Cubans but some very good ones ($50 for a single Romeo & Julietta Churchill), some decent mid-level cigars to an affordable range of Puerto Rican, Dominican Republic, Honduras, and others. There are a few other shops from here to Quebec City, but this one, the oldest cigar shop in Quebec established in 1907, is open 7 days a week.

For classic dining, Cafe de la Paix restaurant

The Streets of Old Quebec City

FINDING DELIGHT IN OLD QUEBEC CITY

BY MICHELLE WINNER

T

o describe Old Québec City using the words “quaint and charming” is simply too trite. One must try to capture the sound of the horse drawn carriage on cobble-stone streets, the beauty of the sculptured shop facades, the exuberance of summer planter boxes spilling over with geraniums and inpatients, the many colorful painted shutters accentuating mullioned windows on old stone buildings, the order of angles of a mansard roof line, the French street and business signs announcing “ rue” this and “table d'hote saisonniere” (seasonal menu) that. One must love the vowels and the syllables of a French speaking city. One must see the joy in setting out on foot on a lovely spring day to shop and wander or in winter and well bundled up, take a guided tour to explore Old Quebec City as part of your experience.

09 FEBRUARY 2014 • LUXE BEAT MAGAZINE

The walls built for defense of the city stretch to over 4KM in length around parts of this UNESCO World Heritage Treasure as the wide and mighty Saint Lawrence River flows nearby. The port, not far away is a place of call for cargo, cruise ships and pleasure boats.

Standing as iconic sentinel is the most noticeable landmark, the Hotel Fairmont Le Chateau Frontenac while in the oldest part of the city the elegant Auberge SaintAntoine) beckons to visitors for a completely different type of luxury stay.

For those wishing to stop For those wishing to stop whenever they feel like it, there is a podcast tour of the city. Visit mcq.org/placeroyale for instructions to download the “ Place-Royale” points of interest tour. You'll discover the place the first indigenous inhabitants called home, then the “ discovery”

by Champlain, subsequent settlements and battles fought here with anecdotes about the buildings events, points of interest and even a costume work shop.

Something fun to do is hop the ferry at

Place-Royal for a trip to Levis across the St. Larwence and back. The Round trip is about 45 minutes and gives you a different perspective of the Old City.

If you dabble in food history and you like to trace a city's evolution through it's cuisine, or if you just appreciate good food, there is a perfect restaurant for that in upper town called Anciens Canadiens at 34 Rue Saint Louis, serving typical French Canadian fare and hard to find traditional dishes like meat pies and maple duck Lovers of cigars should seek out J. E. Giguere ( 61 Rue de Buade) It does not have too many of the most expensive Cubans but some very good ones ( $50 for a single Romeo y Julietta Churchill), some decent mid-level cigars to an affordable range of Puerto Rican, Dominican Republic, Honduras, and others. There are a few other shops from here to Quebec City, but this one, the oldest cigar shop in Quebec established in 1907, is open 7 days a week.

For classic dining, Cafe de la Paix restaurant

FINDING DELIGHT IN OLD QUEBEC CITY

BY MICHELLE WINNER

T

o describe Old Québec City using the words “quaint and charming” is simply too trite. One must try to capture the sound of the horse drawn carriage on cobble-stone streets, the beauty of the sculptured shop facades, the exuberance of summer planter boxes spilling over with geraniums and inpatients, the many colorful painted shutters accentuating mullioned windows on old stone buildings, the order of angles of a mansard roof line, the French street and business signs announcing “ rue” this and “table d'hote saisonniere” (seasonal menu) that. One must love the vowels and the syllables of a French speaking city. One must see the joy in setting out on foot on a lovely spring day to shop and wander or in winter and well bundled up, take a guided tour to explore Old Quebec City as part of your experience.

09 FEBRUARY 2014 • LUXE BEAT MAGAZINE

The walls built for defense of the city stretch to over 4KM in length around parts of this UNESCO World Heritage Treasure as the wide and mighty Saint Lawrence River flows nearby. The port, not far away is a place of call for cargo, cruise ships and pleasure boats.

Standing as iconic sentinel is the most noticeable landmark, the Hotel Fairmont Le Chateau Frontenac while in the oldest part of the city the elegant Auberge SaintAntoine) beckons to visitors for a completely different type of luxury stay.

For those wishing to stop For those wishing to stop whenever they feel like it, there is a podcast tour of the city. Visit mcq.org/placeroyale for instructions to download the “ Place-Royale” points of interest tour. You'll discover the place the first indigenous inhabitants called home, then the “ discovery”

by Champlain, subsequent settlements and battles fought here with anecdotes about the buildings events, points of interest and even a costume work shop.

Ice Hotel

Something fun to do is hop the ferry at

Place-Royal for a trip to Levis across the St. Larwence and back. The Round trip is about 45 minutes and gives you a different perspective of the Old City.

If you dabble in food history and you like to trace a city's evolution through it's cuisine, or if you just appreciate good food, there is a perfect restaurant for that in upper town called Anciens Canadiens at 34 Rue Saint Louis, serving typical French Canadian fare and hard to find traditional dishes like meat pies and maple duck Lovers of cigars should seek out J. E. Giguere ( 61 Rue de Buade) It does not have too many of the most expensive Cubans but some very good ones ( $50 for a single Romeo y Julietta Churchill), some decent mid-level cigars to an affordable range of Puerto Rican, Dominican Republic, Honduras, and others. There are a few other shops from here to Quebec City, but this one, the oldest cigar shop in Quebec established in 1907, is open 7 days a week.

For classic dining, Cafe de la Paix restaurant

Old Québec City at 44 Rue des Jardins has a lovely French menu featuring seafood, and wild game in season along with thoughtful wine list featuring a smattering of Canadian wines. When you ask a local where to find the “new, hot restaurants in town” including the larger area of Quebec City they will likely reply, “Non, we don't really have new, hot in Québec. We have classics and the owners sell to long-time employees who continue to run them.” To that I second what French Master Chef Paul Bocuse once said at dinner, “Vive la Cuisine Classique.”

Travel to the Old City of Québec is relatively easy. There is a great train system in Canada, a nearby international airport and of course cruises lines come to this port of call regularly in season. When you arrive there is so much to delight you that you should book several days here.

ly r

Go to Quebec Region for a complete listing of year-round events and travel ideas.

If you are a fan of winter, you will love the Winter Carnaval de Québec, beginning the very last days of January or first of February until mid-February. On going events range from the silly (Bain de NeigeSnow Bath), the sexy or quirky (Ice HotelHotel Glace- with spa and sauna and rooms for rent), the incredible (International Ice Carving competition), to the raucous fun of the D.J. hosted outdoor dance parties. You'll be sure to meet Bonhomme from the North Pole who is presented with the keys to the city by the mayor of Québec City for the duration of Carnaval. The larger-than-life mascot presides over all the festivities and lives in his magnificent Ice Palace created from 300 tons of ice while there.

But there is so much more to this fantastic event so find out online.

Something fun to do is hop the ferry at Place-Royal for a trip to Levis across the St. Lawrence and back. The Round trip is about 45 minutes and gives you a different perspective of the Old City.

Photography by Kurt Winner.

1017

MARCH 2014 •LUXE BEAT MAGAZINE FEBRUARY 2014 • LUXE BEAT MAGAZINE

FINDING DELIGHT IN OLD QUEBEC CITY

BY MICHELLE WINNER

T

o describe Old Québec City using the words “quaint and charming”

Fairmont Le Manior Richelieu

From Wood to Concrete, Elegant Luxury Always

BY NORMAN E. HILL

09 FEBRUARY 2014 • LUXE BEAT MAGAZINE

Approaching the “Castle on the Cliff,” we felt we were stepping back in time.

My wife and I are partial to the old

elegant hotels that were Canadian Pacific and changed to Fairmont upon purchasing that hotel group.

Approaching the “Castle on the Cliff,” we felt we were stepping back in time.

Starting in the 1850s, riverboat trips from Montreal, up the St. Lawrence River, to the town of Pointe-au-Pic became very popular. By the 1890s, large estates had been built in the Charlevoix area. Especially one organization, the Richelieu & Ontario Navigation Company, turned this resort town into Quebec’s number one resort.

From 1894 to 1898, the company’s president, Louis Forget, conceived and developed a plan for a great hotel on the riverside cliffs of Pointe-Au-Pic. Completely constructed of wood, the first Manoir opened on June 15, 1899.

With 250 guest rooms, bathrooms providing both fresh and sea water, and, of course, the majestic St. Lawrence view, the hotel was truly a sight to behold. As with other hotels in the area, it would be accessible only by river, not land, travel.

In the first 30 or so years of the 20th century, Le Manoir Richelieu drew many prominent guests. Tourists who stayed nearby often visited, to dine and explore the hotel’s surroundings. To continue to provide top-notch services for its guests, the Manoir built a nearby golf course, which opened on June 18, 1925. Its design was intended to let players take in the magnificent view of both the St. Lawrence and the Laurentian Mountains. The course soon developed a reputation as one of the most beautiful in the world.

One prominent golfer was former U.S. President, William Howard Taft. For forty years, from 1895 to 1935, Taft spent all his summers in the Charlevoix area. Despite his girth, he was an avid golfer, who often enjoyed playing at the Club.

The great Manoir was completely destroyed on September 12, 1928, by a fire. Gigantic flames soon devoured the wooden structure. However, the next day, Canada Steamship Lines, the current owner, announced that work would commence immediately on a replacement hotel.

This time, the new Manoir was made completely of concrete. The architect drew on designs for the Chateau Ramezay in Montreal, such as an imposing entrance to the hotel, along with façade towers. One huge room combined exposed beams with

fir from British Columbia. The rough concrete was considerably softened by numerous windows, doors, and verandas.

An adjoining building, known as the “casino” (not a gambling casino) would be used for dances and showing films.

With a completely rushed timetable, the new Manoir opened in less than one year, on June 15, 1929.

Guests entering the rebuilt Manoir went up a great staircase to the main lobby.

Halls off the main lobby led to a lounge, with a fireplace showing off the coat of arms of the famous French politician/churchman, Cardinal Richelieu.

Now, 350 guest rooms were available for them.

William Coverdale, President of Canada Steamship Lines, the hotel’s owner, prepared a display for Manoir of paintings, engravings and other art and crafts from France and Quebec.

Together with the majesty itself of the structure, the Manoir Richelieu soon gained a reputation as the most luxurious hotel in Canada. Some called the area surrounding the hotel as the Newport of Canada.

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On Thursday of each week, white steamships of Canada Steamship Lines, starting from Montreal, would land at the Pointe-au-Pic wharf. Many arriving passengers would head for the Manoir.

Some were wealthy enough to bring their own automobiles on the same ships.

In 1930, the Manoir started to stay open all year. It advertised the availability of winter sports, including a newly constructed ski jump. However, even with such a gorgeous winter setting, the hotel soon ended this experiment. Partly due to difficulties in travel to Manoir in the Quebec winter, and partly due to the general depression’s economic downturn, the venture was not sufficiently profitable.

After the 1930s and wartime, the Manoir prospered in the 1950s and 1960s.

However, the makeup of guests had

significantly shifted from individuals to conventions that used most room space. Then, after the 1965 season, the parent, Canada Steamship Lines, made the decision to end its steamship service.

This was primarily for reasons of safety, now that large oceangoing vessels were crowding the St. Lawrence waters. This caused a substantial reduction in guest revenues.

During this period, hotel ownership changed hands several times. For five years, from 1993 to 1998, the Manoir stayed open all year and had succeeded in restoring individual guest loyalty. It was popular throughout Canada and the U.S. In 1998, the Michel Coté group, who then owned the Manoir, wanted to enhance it further into a luxury hotel to attract tourists worldwide. To obtain necessary funding, they sold the Manoir to a consortium that included Canadian

Pacific Hotels. The desired renovation and expansion of the Manoir and casino, from top to bottom, cost $140 million. “Sleeping Beauty Awakes” was the name given to the project.

The goal was to provide 400 guest rooms, while retaining the hotel’s original style. By installing large French doors in the lobby, this area was now accessible to the magnificent views of hotel gardens and lawns. The New York firm, Champalimaud & Associates, handled redecorating, and achieved restoration of the original Coverdale charm.

Additions included a spa, two heated saltwater swimming pools, a convention center and a genuine gambling license for the casino.

Today, Le Manoir Richelieu is actually one of the stars in the Fairmont

12 FEBRUARY 2014 • LUXE BEAT MAGAZINE

FINDING DELIGHT IN OLD QUEBEC CITY

BY MICHELLE WINNER

T

o describe Old Québec City using the words “quaint and charming” is simply too trite. One must try to capture the sound of the horse drawn carriage on cobble-stone streets, the beauty of the sculptured shop facades, the exuberance of summer planter boxes spilling over with geraniums and inpatients, the many colorful painted shutters accentuating mullioned windows on old stone buildings, the order of angles of a mansard roof line, the French street and business signs announcing “ rue” this and “table d'hote saisonniere” (seasonal menu) that. One must love the vowels and the syllables of a French speaking city. One must see the joy in setting out on foot on a lovely spring day to shop and wander or in winter and well bundled up, take a guided tour to explore Old Quebec City as part of your experience.

09 FEBRUARY 2014 • LUXE BEAT MAGAZINE

The walls built for defense of the city stretch to over 4KM in length around parts of this UNESCO World Heritage Treasure as the wide and mighty Saint Lawrence River flows nearby. The port, not far away is a place of call for cargo, cruise ships and pleasure boats.

Standing as iconic sentinel is the most noticeable landmark, the Hotel Fairmont Le Chateau Frontenac while in the oldest part of the city the elegant Auberge SaintAntoine) beckons to visitors for a completely different type of luxury stay.

For those wishing to stop For those wishing to stop whenever they feel like it, there is a podcast tour of the city. Visit mcq.org/placeroyale for instructions to download the “ Place-Royale” points of interest tour. You'll discover the place the first indigenous inhabitants called home, then the “ discovery”

by Champlain, subsequent settlements and battles fought here with anecdotes about the buildings events, points of interest and even a costume work shop.

Something fun to do is hop the ferry at

Place-Royal for a trip to Levis across the St. Larwence and back. The Round trip is about 45 minutes and gives you a different perspective of the Old City.

If you dabble in food history and you like to trace a city's evolution through it's cuisine, or if you just appreciate good food, there is a perfect restaurant for that in upper town called Anciens Canadiens at 34 Rue Saint Louis, serving typical French Canadian fare and hard to find traditional dishes like meat pies and maple duck Lovers of cigars should seek out J. E. Giguere ( 61 Rue de Buade) It does not have too many of the most expensive Cubans but some very good ones ( $50 for a single Romeo y Julietta Churchill), some decent mid-level cigars to an affordable range of Puerto Rican, Dominican Republic, Honduras, and others. There are a few other shops from here to Quebec City, but this one, the oldest cigar shop in Quebec established in 1907, is open 7 days a week.

For classic dining, Cafe de la Paix restaurant

collection. Even though not originally accessible by rail, there is now a private railway from Quebec City to Pointe-au-Pic. Quebec City Jean Lesage International Airport is the closest. Many drive to the town of La Malbaie, 150 km (94 miles) east of Quebec City. Aeroport de Charlevoix is a private airport located at Saint-Irenee, which is about 15 minutes from Fairmont Le Manoir Richelieu. It services private and charter flights and only operational in the summer. Guests may also arrive by ferry or boat in the summer.

It can be argued which is more overwhelming to hotel guests and visitors—its outside, the “Castle on the Cliff ” overlooking the St. Lawrence River; or the luxurious décor inside, which seems reminiscent in the 21st century of both France and old Quebec.

This luxurious property caters to your every wish and it is easy to see why it has stood the test of time. Manoir highlights the past while being updated to the present to meet demands and desires of today’s guests. From its new Canine Ambassador, Jordy, to electric car charging stations, this is a world class resort. The casino that was once a dance hall is now the renowned Casino of Charlevoix. Activities abound such as golf, whale-watching cruises on the St. Lawrence River, downhill and cross country skiing, tennis and a wonderful spa and dining to equal any taste or pleasure.

We were fortunate to be hosted during our quick stay and enjoyment of this wonderful property and delightful dinner and breakfast. We look forward to returning and experiencing more of Fairmont Le Manoir Richelieu.

This luxurious property caters to your every wish…

Photos are the courtesy of Fairmont Le Manoir Richelieu.

12 FEBRUARY 2014 • LUXE BEAT MAGAZINE

EXECUTIVE CHEF PATRICK TUCOT

of Fairmont Le Manoir Richelieu and His Menu

by Maralyn D. Hill

Visiting Quebec is always a pleasure for us. This time, our excitement increased as we ventured further east to Charlevoix and Fairmont Le Manoir Richelieu. Both my husband and I enjoy all varieties of luxury hotels. However, the charm of a classic establishment can provide such a feeling a comfortespecially when it has maintained its charm and added modern conveniences.

Our group of twenty arrived late afternoon. After a chance to rest and refresh, we joined Executive Chef Patrick Turcot for champagne and then dinner in Le Charlevoix Restaurant, with its view of the St. Lawrence River.

Chef Turcot was sitting across the table from me, so it was easy to ask a lot of questions and discover his passion for food and using local ingredients.

Originally from Quebec, he graduated with his degree in Pastry and International Cooking from the Institut de Tourisme et d’ Hotellerie du Quebec, with an internship at the Ritz Carlton in Montreal.

“I use French culinary principles as a foundation and add the endless supply of regional ingredients.”

Turcot immediately started his career in prestigious hotels in Quebec City and Montreal, before his opportunity to join Fairmont. Turcot liked Fairmont and Fairmont liked Turcot. He started at The Fairmont Chateau Lake Louise, one that is on our list to visit, and then returned to Quebec City’s Le Chateau Frontenac. At the same time, Turcot made time to teach apprentice cooking at Limoilou College.

I believe this experience has helped him excel in the hotel kitchens along with those on his team.

Turcot has been awarded several honors and simply loves cooking. He expressed his excitement about being back in Quebec and Charlevoix. Patrick is looking forward to raising his family there, while he enjoys cooking for his wife and children.

Our group had been on the Charlevoix Flavor Trail, a part of the region that Patrick is eager to explore.

When I asked him about his basic techniques, he responded, “I use French culinary principles as a foundation and add the endless supply of regional ingredients.”

Executive Chef Patrick Turcot and two guests.

Edmonton’s Fairmont Hotel Macdonald was next on his list in 2003. It was there that he discovered the importance of working with local producers and in 2005 became an ambassador of local farmers on Culinary Team Alberta.

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MARCH 2014 •LUXE BEAT MAGAZINE

In 2010, the Fairmont in Scottsdale called.

This Five-Diamond property with four signature restaurants, massive function space and Willow Stream Spa was a challenge. Moving from Canada to the desert provided new flavors, products and ideas to feed his imagination. He continued to share his knowledge via cooking demos and TV shows.

Turcot likes dishes that appear elegant while being simple so as not to mask the quality of the main ingredient.

Next, when I asked him which product of Charlevoix he wants to discover and experiment with soon, he gave the right response, “Cheese.” For a cheese lover like me, Patrick’s vision of a new risotto, featuring cheese of Charlevoix, won me over. So did his dinner. Rather than share what we had just tasted, he one of his lighter recipes for six servings.

I hope you’ll enjoy Patrick’s dish as much as we did.

Lamb Chops

Fairmont Le Manoir Richelieu

Le Manoir Richelieu’s Patrick Turcot, Executive Chef Agave Cured Ahi Tuna with Fennel Lemon Salad and Low Fat Lemon Coulis Cured Tuna

1 Pound (450 grams) Fresh tuna loin, skinless and fat line removed 2 Ounces (60 ml) Agave nectar 2.5 Ounces (70 grams) Sea salt 4 Ounces (8 Tbsp.) Dill, chopped .5 Ounce (1 Tsp.) Ground white pepper Method: Mix the salt, agave nectar, pepper and sprinkle it underneath and on top of the tuna loin together with plenty of dill.

Place a weighted cutting board on top of the tuna and let it marinate at room temperature for 6 hours.

Rinse the tuna in cold water. Cut into very thin slices at a slant. Be careful to not damage the even slices.

Fennel Lemon Salad

1 Large Fennel bulb 1 Ounce (28 ml) Lemon olive oil 3 Each Lemons (segmented) To Taste Sea salt and pepper Method: Using a mandolin, slice the fennel in large slices as thin as possible.

In a mixing bowl, combine the lemon segments with seasoning.

Drizzle lemon to finish the flavor.

Low Fat Lemon Coulis

.25 Ounce (1/2 Tsp.) Dijon mustard 2 Each Lemons, juiced 1 Cup (250 ml) Low fat Greek yogurt To Taste Sea salt and ground white pepper .5 Ounce (1 Tbsp.) Dill, chopped Method: Combine the mustard and lemon juice with the seasoning.

Slowly incorporate the low fat yogurt.

Finish with the chopped dill. Adjust seasoning, if needed.

As we left Fairmont's Le Manoir Richelieu and Chef Patrick Turcot, we look forward to a return visit. Experiencing his skill and passion in the kitchen along with his personality is worth the visit. The Castle on the Cliff can fulfill many pleasures.

Garnish

1 Cup Local micro greens ½ Tbsp. Toasted fennel seeds Lemon oil

Presentation

Place 3 fennel chips on each plate.

On each chip, place a small drop of the light lemon sauce. Top with 1 slice of agave cured salmon.

Garnish with micro green, lemon segments and toasted fennel seeds.

Drizzle with extra lemon sauce and lemon oil.

Kilocalories 183 Photography courtesy of Fairmont Le Carbohydrate 12.1 Manoir Richelieu unless noted.

Fat, Total 7.8

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AMAZON

Luxury Yacht Fishing Expedition ART IC LE BY LARRY LARSON

RIO NEGRO Few travelers have heard of the Rio Negro, which flows southeast a short distance along the Venezuela and Colombia border and then winds its way through the Brazilian state of Amazonas; it meets up with the also little-know Rio Solimoes to form the mighty and renown Amazon River.

What many people don’t realize is that both rivers are larger than the Mississippi. Their conjunction is near Manaus, the gateway city to the Amazon Basin, about the same size as Houston, the fourth largest city in the U.S. Despite the size of the rivers, the basin has 11 rivers larger than our Mississippi River. The river city of Manus, and its surrounding jungle is little populated. Most tributaries are more than 50 miles upstream from confluence with the Amazon are isolated. The Rio Negro, for example, has numerous

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waterways where few transport barges or villages exist. Local Indians paddling dugout canoes are rare, on many waters. The Amazon jungle does have an abundance of small waters teeming with exotic fish that are hundreds of miles from a paved road or other vestige of civilization.

That’s why discovering a luxurious fishing and ecotour operation far from any crowds is unique and attractive to this angler. I’ve fished all over the world,

and no fish is as exciting as the peacock bass which is endemic to the Amazon River Basin. The Rio Negro and its tributaries are prime waters for the fish and the encompassing beauty of the Amazon flora and fauna.

Cruising the waterway is special and seductive, particularly when doing it in style.

I have spent more than 75 weeks cruising the remote and isolated Amazon waters of Brazil and seeing a variety of wildlife. The beautiful environment along the equator can be harsh, and

that’s why I prefer to enjoy the accommodations of a luxury yacht operation like Captain Peacock Yachts & Expeditions. I’ve traveled with numerous other outfitters/operations in the jungles of Brazil and no one offers more.

After a night in a 4-star business hotel in Manaus, a 42 seat Bombardier ATR42 twin engine turbo prop charter plane whisks up to 20 guests to the Rio Negro’s primary town of Barcelos, also known as the Tropical Fish Capital of the World. Laying eyes on the

One of the comfortable bass boats in the Captain Peacock “armada” heads for the luxury yacht at the end of the day.

sporty 135 foot, dieselpowered vessel moored in the Barcelos “marina area” near two or three dozen smaller, jungle-style riverboats will make any visitor smile. The smartly dressed crew of the “Anna Beatriz I” handles all luggage and guests settle in prior to lunch.

There are 12 spacious staterooms aboard, all with interior hallway entrance, private hot-water showers, DVD and a 3-channel TV. While this is not a fancy cruise ship suite, the impeccably-maintained, 4-year old yacht does not contain what is common on almost all other fishing tour “mothership” operations

along the Amazon: tiny cabins with bunk beds. The Anna Beatriz I offers staterooms with two comfortable oversized beds on the floor with isle between. Guests are soon ready for a week of fishing and cruising the river and its tributaries, and while most guests aboard the yacht are interested in fishing half or most of each day, others want to do some of the eco experiences that Captain Peacock offers.

perhaps going on a guided nature walk or local Indian village tour. Some couples may enjoy a few days fishing and then take a mid-week break to view the Amazon’s abundant wildlife from their guided bass boat. Visitors can see how local river dwellers live in the villages, how locals spot caiman in the jungle waters (in daylight or after the sun sets), or go with attentive guides on photo shoots.

At times the die-hard anglers and their spouses will return for a hot prepared lunch and then split up for the afternoon with one going back out to chase fish and the other

There will be a half day fishing that first afternoon for those wanting to wet a line and up to six more in the week following, and all

will be in luxurious comfort.

While you may be several thousand miles away from quality bass boat manufacturers, the Captain Peacock operation has some of the best made fishing platforms in the world.

Imported just this year from Bass Pro Shops in Springfield MO are a dozen 2013 Bass Trackers. This armada is the highest quality and safest bass boats in the Amazon. Two sporting 90 horsepower outboard engines are black Model 190s (19-foot long) that have been modified by the manufacturer to also

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to also facilitate wheel chairs for disabled anglers.

The other 10 new Bass Tracker boats are shiny red Model 175s that are 17 ½ feet long with 60 hp Mercury 4-cycle outboards on them. The 7 ½ foot beam boats offer spacious casting decks fore and aft with padded, fold flat swivel fishing chairs for unparalleled angler comfort. All are equipped with 45-pound thrust Minn Kota electric trolling motors, depth finders, flares and two-way marine VHF radios. Adding to the safety focus is that Captain Peacock employs the “buddy system” with two guides and their clients always traveling to the same general area and staying in touch all day long.

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Those without appropriate tackle don’t have to worry because top-of-the-line rods, reels and lures are provided at a nominal rental cost. Boats are fully equipped also with scales, nets, first aid kits, modern life jackets and iced cooler with refreshments and lunch for those that do not choose to return to the yacht mid-day for a hot lunch. Food service aboard is exceptional, as are the adult refreshments.

An open bar all day long is included in the tour package, which includes red & white wines, vodkas, rum, whisky, cognac, imported and local beers like Brahma or Itapava. High quality liquors such as Johnny Walker Black, Baileys, and Malibu are served, along with plenty of the country’s national cocktail, the Caipirinha, which is made with cachaca (sugar cane hard liquor), sugar and lime! I have to warn newcomers to this drink slowly, or

Twelve Tracker Marine bass boats make up the new fleet of fishing boats that comfortably move anglers about the remote rivers and lagoons of the Amazon Basin. Photo above. you may just miss the following day’s fishing. When guests come in from fishing, a cocktail of their choice is placed in their hands and hot and freshly prepared hors d’oeuvres are quickly served on the open-air lounge deck.

Items depend on what the chef is in the mood to present and vary from sushi to local pastries to empanadas to creative meat finger food.

Barcelos, at the gateway to the Rio Negro, is the “Tropical Fish Capitol of the World�.(Above) 9 A sunrise in the Amazon is usually one to put in your memory bank.(Below)

Two waiters each work the lounge deck bar area and the first-class dining room, and the kitchen is staffed by the head chef and an assistant. Breakfast is set up as a buffet with bacon, scrambled eggs, locally-made cakes and bread, fruit, cereal, toast, pancakes, pastries, etc., and the chef will cook eggs and omelets to your desire. Those returning to the boat at noon get a choice of hot lunches cooked to order, and in the evenings, an exciting buffet spread in “rishows”, contain six different choices of meats including steaks, and creative fish and

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chicken dishes, both American and authentic Brazilian cuisine, and hot vegetable selections. Delicious desserts are always made the same day and include pies, the best flan in the world and puddings. Everything served is fresh and first class as expected in any fine dining establishment.

The Captain Peacock operation includes daily laundry service by the housekeeping staff and all ground and air charter transportation between airports, hotels and yacht, once you arrive in Manaus. They also offer, for a fee, internet and satellite phone service onboard the yacht, personalized river and jungle-based eco-adventures and other tourist activities around town,

such as sightseeing trips to the “Meeting of the Waters”, the fish/craft market and the famous Manaus Opera House.

If You Go: Information on Captain Peacock Yachts & Expeditions can be found at www.captpeacock.com or phone (817) 471-2716. For info on Amazon Basin fishing and boating, visit: www.peacockbassassociation.com and check out the iPad/Android tablets App, “Fishing the Amazon Guide”.

Photography by Larry Larsen

St.Patty’s Day Cocktails from OceanVodka

By Maralyn D. Hill

With March being the month of shamrocks and St. Patty’s Day, it seem appropriate to feature some green drinks. Last May, I was first introduced to Ocean Vodka. Since they were kind enough to do some special cocktails for us last month, who better to ask for March? Truthfully, I can enjoy a good mojito any time of year.

My husband Norm and I enjoyed the organic vodka and thoroughly found visiting the facility on Maui amazing. In addition to it being a family affair, three generations of the Smith family have grown up on Maui. The water used in the vodka comes from 3,000 feet below the big island of Hawaii.

When brought to the surface, it’s organically purified. Rather than go on about the Ocean Vodka’s history, let’s get to the cocktails. You can read more in depth about this organic product on their website. I just wanted to give you a little background to intrigue you to discover more.

Happy St. Patrick’s Day!

THE OCEAN VODKA MOJITO In a shaker squeeze 1 lime wedge and drop into shaker, add 10 mint leaves and ¾ oz simple syrup. Muddle vigorously until it is almost a paste.

Add ice then pour: 1¼ oz Ocean Vodka ½ oz Three Palms Coconut Rum ¾ oz Clear Peach Schnapps ¾ oz Rose's Lime Juice 2 Bar Spoons of Coco Real * Shake Vigorously until the ice has broken down and the noise is less than half than when shaking began. Pour contents into a large rocks glass or highball.

OceanVodka Pineapple Basil Martini

OCEAN VODKA PINEAPPLE BASIL MARTINI 2 oz. Ocean Vodka 1 oz. Simple Syrup ¼ of a Pineapple 2 Large Basil Leaves Tear organic basil leaves and place in the bottom of a shaker.

Pour in 1 ounce of simple syrup and muddle together.

Juice ¼ of the whole pineapple and pour into the cocktail shaker.

Add 1 cup of ice.

Pour 2 ounces of Ocean Vodka over the ice.

Shake vigorously.

Strain into a chilled martini glass.

Garnish with a slice of pineapple and a basil leaf.

The Ocean Collins

THE OCEAN COLLINS 1½ oz Ocean Vodka 4 Thin Cucumber Wheels ¾ oz Funkin Lychee or 1 oz Lychee Juice (canned) 1½ oz Housemade Sweet and Sour Club Soda Muddle cucumber briskly with sour.

Add puree and vodka with ice, shake and pour into highball.

Top with club soda.

Garnish with thin cucumber wheels floating.

Cheers and enjoy. Let us know your favorite and enjoy the touch of green all of these cocktails feature.

www.oceanvodka.com

ONEWORLD . ONE OCEAN . ONEVODKA Organic Ocean Vodka. Clean, Pure, Award-Winning Vodka from Paradise.

OceanVodka Organic Farm and Distillery shares thedream with you,educating guests on theimportance of organic farming for the conservation of land and ocean, green manufacturing and the production of spirits.

Wewelcomeyou to visit our organic farm,distillery and gift shop,situated on a breathtaking 80-acres on the slopes of Mount Haleakala. Contact us for corporate and private events.

Tours daily,seven days a week.

4051 Omaopio Road,Kula,Maui,Hawai‘i - (808)877-0009

Certified 100% USDAOrganic . Gluten Free . Powered by the Sun Organic Sugar Cane . Deep Ocean Mineral Water . Made on Maui

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FEBRUARY2013•LUXEBEATMAGAZINE Please Enjoy Responsibly. Produced and bottled by Hawai‘i Sea Spirits, Kula, Maui, Hawai‘i 40% ALC/VOL (80 Proof) ©2013.

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WHERE THE WORLD COMES TO LEARN ABOUT HAWAI‘I AND THE PACIFIC BERNICE PAUAHI BISHOP MUSEUM 1525 Bernice Street | (808) 847-3511 | www.bishopmuseum.org

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NAPA’S LUXURY SIP TOUR

BY LINDA KISSAM What's your wine choice?

Sipping an ultra-premium glass of wine always evokes feelings of luxury. No matter where you are or what varietal or blend you drink, indulging in a glass of wine has a way of making one feel nurtured and inspired. After all, what could be more enjoyable than savoring a glass of perfectly crafted Cabernet with friends, sipping an exceptional Sauvignon Blanc while strolling leisurely through a vineyard, or conversing with a vintner or winemaker?

Like most wine lovers I’ve

done my time in tasting rooms located in Napa Valley. It’s an important place to explore as Napa is a benchmark for all things wine. I’ve had the large producer experience standing in tasting lines and being part of a group tour where a spunky little guide drones on and on about things I already know before they’ll let me taste the wines.

I’ve also done the dusty road, where in the heck am I now, back- road winery tour. You know the one. You get there 20 minutes late and everyone has gone home or 15 minutes early and they forgotten you’re coming. So when someone mentioned going tasting in Napa again, I rolled my eyes and said, “Not unless you can promise me a high end experience I won’t forget.”

And so it was that Wineormous Wine Tours organized a three stop private winery tour reminding me that wanting to drink the world’s best wine in private settings few people ever experience is as good of a reason as any to get on a plane and head off to Napa Valley. The key to this magic was getting an expert to organize it for me, arrange for ground transportation and join in at each tasting. The ability to exchange thoughts and notes with an experienced wine aficionado was indeed a luxe experience I won’t soon forget.

Al Fresco Tasting at Arns Winery

Here are my suggestions for a luxury sip tour. Plan about 5 hours for the experience.

Quintessa: When your by

appointment only private guide greets you with the statement, “We honor the birds, the owls, the butterflies –all as a part of the terroir” you know you are in for a unique experience. When that same guide takes you outside for a hillside tour and quiet tasting among natural settings , you know you’ve hit flower-power wine nirvana. “We’re 100% biodynamic. We plant fava beans and alfalfa between the rows of grapes.” The guide has my attention. However when he finishes off with, “We’re creating a life force here, it’s harmony Mother Nature would approve of ” I begin to understand the depth of passion that goes into these seriously good wines. One sip of this complex divine wine while

pausing on the nature trail overlooking the Quintessa grounds and I am sold.

Those wines are red blends done in the style of a Meritage that are “a reflection of space and place.” They began at about $65. We step inside and are served a selection of the various vintages with some amazing cheese and crackers in an elegant tasting room.

Unhurried and nurtured through the tasting by our own personal host, we left wanting for nothing and understanding the passion that only Napa Valley can deliver.

Arns Winery: Why

would my tour guide choose a winery that is often sold out of their wines? Exactly for that reason. Taste the best, know the best, and experience the best.

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Sometimes you have to wait for perfection.

Sometimes you have to wait for perfection.

Arns is located on the hillside east of of St. Helena, CA, in the heart of the Napa Valley.

The 160 acre (10 of which are under cultivation) parcel sits at the 800 foot elevation above the valley floor and below the Howell Mountain Appellation. The vines vary in age from 15 to 45 years. The newer blocks are planted in dense spacing of 5′ x 3′ and on vertical shoot positioned trellises. There are a total of seven different clones of Cabernet Sauvignon in the various blocks. These clones present flavors of deep dark black fruit, anise, velvety chocolate, plump cherries, allspice. The yields are low and average about 1.5-2 tons per acre. All of the vineyards are farmed using organic methods. What does this mean to you? Exceptional wines beginning at about $85 a bottle.

By appointment only.

Be prepared to be immersed in a slow-hand private tasting with the owner that is organized to your ability and level. This a tiny winery where your tasting will be done outside under an awning on patio chairs. Love to stroll the vineyards? It’s possible.

Want to just sip out on the patio immersing yourself in the essence of their vineyards? It’s doable. Want lots of chat? No problem. Thinking less is more on the conversation angle? No problem. That’s the cool part of having your day pre-planned for you. All

the details have been taken care of. You wine host meets you on your level. No guessing on their part if you know your Brix from your Lees.

Crocker & Starr Winery: Producing about

1000 cases total of Cabernet Sauvignon, Cabernet Franc and Sauvignon Blanc this winery produces ultrapremium wines beginning with some whites coming in at the $25 range. The reds are considerably more (Average of $85). The charm of this stop is that guests can judge for themselves just how much price figures into deciding how a luxury wine is defined.

As with the other stops, a reservation must be made prior to showing up. There are two choices. The VINEYARD EXPERIENCE begins at their 1918 restored farmhouse with Sauvignon Blanc on the porch, followed by a seated tasting of the estate red wines. 50 minutes.

Or the AL FRESCO EXPERIENCE, a wine and charcuterie pairing designed to highlight the flavor profiles of the wines. 24 hours’ notice required. 90 minutes. My guide got me the whole boat experience, combining one and two into a two hour extravaganza.

Notable and memorable.

Not to be missed.

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If you haven’t done this kind of Luxury Sip before, here are some final parting tips for you.

1. Hire a professional wine tour guide. If you have to put him/her on the plane with you to have the perfect experience, so be it. My recommendation? Tom Plant is the owner of Wineormous Wine Tours that specializes in easy breezy Temecula Tours, but his knowledge of and connections to Napa Valley are what legends are made of. Ask for him to plan your trip, arrange the transportation and driver and accompany you. He lives in Southern California. http://wineormous.com/tours/ Worth every penny.

2. When you have a personal guide, the tip to each wine host should be Included in the price you pay for the tour. Ask up front. If not, leave a generous tip at each stop.

3. If you tasted something you liked, buy it. Your tour guide will include a place to safely store your wine purchases in the tour vehicle until s/he takes you home, or s/he will arrange for them to be sent to your home or office. A real wine tour operator will know whether your purchases can be shipped to your home state.

4. Drink an equal or more amount of water to whatever wine you consume.

Until we meet again in the most luxe places to sip, I wish you the best in your travels far and near.

Napa Valley Vineyard (above) Photography by Linda Kissam. Barrels image courtesy of sxc.hu.

24 MARCH 2014 •LUXE BEAT MAGAZINE

Fall Under Sedona’s Spell at Enchantment Resort and Mii amo Spa

BY JANICE NEIDER

After a very hectic couple of weeks, I was sooo looking forward to flying into Phoenix, where I was going to be picked up by my friend, Joan, (who recently lost her beloved father and was in dire need of a restorative retreat) and then take the scenic, two hour drive to the Enchantment Resort/ Mii amo in spiritual Sedona.

mother property, Enchantment Resort, sprawls over 70 acres of gorgeously rugged terrain. It’s the gateway to Boynton Canyon and is surrounded by the Coconino National Forest and Red Rock Secret Mountain Wilderness. You are totally secluded yet still only five miles from the touristy town of Sedona.

As an avid spa-goer, visiting Enchantment/ Mii amo, had been on my short list for quite some time. After all, you don’t rack up a laundry list of accolades ranging from the #1 destination spa in the world by Travel + Leisure, 10 Best Destination Spas by Conde Nast Traveler, as well as Best Boutique Hotel, Best Cuisine, Best For Hiking, Best For Mind-Body-Spirit, Best for Yoga, and yadayadayada by big hitters such as Spa Finder, Andrew Harper, Travel Channel, etc. if you’re not doing pretty much everything right.

Luxury accommodations come in a myriad of blend-into-themountainside adobe offerings ranging from deluxe studios casitas, one or two-bedroom suites, suites with private pools or full haciendas. Each room offers an outdoor deck for enjoying the views of Sedona's magnificent red-rock mountains, and inside you’ll find a bee-hive fireplace, mini-bar, coffee maker, complimentary high-speed internet, in-room movies, twice-daily housekeeping service. Complimentary bottled water, a newspaper and orange juice are delivered daily.

After our all-to-brief stay, my only complaint is the name. Maybe it’s just me, but I was totally confused trying to figure out the difference between Enchantment Resort and Mii amo, and where I should make reservations. I’ll try to clarify below but while I’m on a roll, there is one more thing I’d change. I also felt the name is a bit of a misnomer. Mii amo, means, "to continue one's journey" in the Yuman Indian language. However, only minutes after we arrived, (and received a sincerely gracious welcome) dropped off the luggage in our spacious, casual/chic casita, and then headed outside, we were almost struck dumb (so not my usual state of being) by the singular, raw beauty of the majestic, red-rock cliffs. Forget about “continuing one’s journey”, we would have been thrilled to simply “end our journey” here, or at least extend our stay to a full week.

Tucked into a corner of the property, right across the path from the resort, you’ll find Mii amo, a world-class a 24,000square-foot destination spa. As a guest of Enchantment, you’ll have full run of the Mii amo facilities, including locker rooms, steam, sauna and whirlpool, fitness room, indoor pool with fireplace, the crystal grotto meditation space, outdoor lap pool, exercise classes, art lessons, cooking demos, and programs by visiting experts.

The best way to explain the difference between the two is that the

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Ok, now this is where it gets a little tricky. If however, you’re in the mood for some serious cocooning, don’t play nicely with others or just never want to change out of your gym clothes, Mii amo also offers a separate all-inclusive package. for guests following 3, 4, and 7 night programs called Journeys. Journeys are inclusive of accommodations at one of their 14 guest rooms and 2 suites, three daily meals at Mii amo Café, two spa treatments each day, consultations, fitness classes, lectures, and use of spa facilities.

Photography by Janice Neider.

In a nutshell, think of a stay at Enchantment as an à la Carte proposal while the all-inclusive Mii Amo package means you can totally turn off your brain since your meals, activities and spa services are all covered.

World class Mii amo spa

“Our dinner at Che-Ah-Chi, which means Red Rocks, rocked!”

There is a nice variety of restaurants at Enchantment. You can enjoy a sophisticated, gourmet meal at their signature restaurant, Che-Ah-Chi, watch the sunset over drinks at the stylish Wine Bar, or for a more casual bite, stop in for Southwestern food at Tii Gavo, or for tapas and cocktails at View 180. If you’re busy working on your tan, the Pool Bar features fullservice food and drinks poolside.

Across the path, Mii amo Café serves a constantly changing menu full of healthy choices featuring fresh produce picked daily from the chef ’s garden.

Cozy Southwestern ambiance…

Our dinner at Che-Ah-Chi, which means Red Rocks, rocked! The stunning floor-to- ceiling canyon views, the guitar player softly strumming, the friendly yet professional service, Chef David Schmidt’s Southwest accented contemporary American cuisine, and a tightly curated wine list that received Wine Spectator's "Best of Award of Excellence”, all join forces to ensure a truly memorable dining experience.

Standout dishes include the Fois Gras starter, enhanced by a dusting of Ras El Hanout and a smear of currents and rosemary honey, the Local Little Gem Lettuce Caesar salad sprinkled with crunchy eggplant croutons and an intensely flavorful dish of Diver Sea Scallops, on saffron pasta, with short rib ragout and tomato confit.

Creative cuisine at Che-Ah-Chi

But wait, there’s more! As you would expect, Mii amo’s hiking program and spa treatments are both top-notch, but we luckily stumbled across two people who deserve an extra special shout-out for keeping Native American traditions alive.

Our fave Red Rock hike was led by Roy, a clinical psychologist as well as an avid outdoorsman, who gets my vote for the person I’d want to be with if I got stranded in the desert. I doubt there’s anything he doesn’t know about the local flora, fauna and Native Americans. After spending a fascinating couple hours with him, we learned how to make needle and thread from a yucca plant (as well as about 18 other survival tips utilizing yucca) tasted different flours he ground from Manzanita and juniper berry, and marveled over the beautiful arrowheads he had carved from a homemade knife, as well as sandals, shampoo, baskets, etc. he had made from desert elements. He is so knowledgeable that a local Native American tribe reached out to him to teach their teenage boys survival skills.

Check which hike he’s guiding and be sure to sign up in advance, since they only allow 6 people on a hike.

Marvelous massage.

minutes of sheer bliss offered exclusively on days around the new moon, which Gita explained to me was the perfect time for manifesting your deepest desires and wishes. This powerful treatment begins with a footbath while writing down your intention on parchment. This was followed by a full body and scalp massage to stimulate mental function, activate intuition and enhance inner guidance. It was so wonderful that afterwards, I asked Gita if I could change my wish to having her give me a weekly massage. That would really raise my spirits.

Contact Information 525 Boynton Canyon Rd. West, Sedona, AZ 86336 (928) 282–2900 (800) 826–4180

www.enchantmentresort.com www.miiamo.com

The second crown jewel here is Gita Wagner, a licensed massage therapist and healer. Gita has studied in Europe, India, and Africa with extensive training in Spiritual Therapy, holistic massage and Body Oriented Psychotherapy Trainings and Meditation. Neither of her workshops, The Time is Now and Food for the Soul (for women to explore the forgotten art of nourishing oneself) were available during my stay, but I had timed it right for a Spirit of the New Moon Treatment. This is 90

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Joan and I hiking Coffeepot ( see it behind us?)

d i s c o v e r c h a r l e v o i x ’s h i d d e n g e m

res ervati o ns 1 800 441 1414 fairmont.com/richelieu

The castle on the cliff.

Guardian of the mighty St. Lawrence River.

Perched majestically between the ever-changing St. Lawrence River and the rolling terrain of Quebec’s unrivalled Charlevoix region, the Manoir has its special place in history.

And in memory. Tales of elegant hospitality, spectacular golf, exquisite cuisine, non-stop activities all year round ... or total relaxation. Come experience it for yourself!

FA I R M O N T L E M A N O I R R I C H E L I E U

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HÔTEL

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CASINO

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GOLF

Dripping in Luxury Sarasota Resorts Offer a Taste of the Good Life

By Mary Haban Photography by Dale Sanders

Is this a dream? I would pinch myself to find out but at the moment my hands are a little busy floating in the shallow end of one of the most magnificent bodies of water I’ve ever dipped in. No, it’s not the beach, or even one of those fancy showers with ten thousand jets. This, friends, is the mac daddy of architectural feats in terms of pools. A subtle, soft, sand-like entrance that envelops my soul and tempts me to linger in the shallow end way longer than I thought I’d be there.

And, I don’t care if anyone is looking. So there!

Welcome to my mini-escape into the lap of luxury. My story begins in the pool of the Hyatt Regency Sarasota. I feel almost guilty calling it just a “pool” because this is so much more than that. It’s amazing, really amazing. Earlier in the afternoon I set eyes on it from my 9th floor balcony and exclaimed, “Yes, this is it. I am officially in love!” As I tore down the hall, hopped the elevator and exited the floral, oversized pillowed, comfy couch lobby that one of my most favorite icons, Lilly Pulitzer, designed, I became a giddy teenager. I actually skipped and clapped my hands as I approached the crystal clear water that overlooked the 32-slip marina. I could go on and on about this, however, this resort demands my full appreciation, because the recent renovation is in a word: stunning.

Want to live large?

You can in the resort's Bi-Level Suite.

Let’s start with the rooms. All 294 of them are bright and airy and colorful and modern. Lily Pulitzer was here too. With her burst of cranberry and lime green and bright yellow and hot pink, and her designs speak to me with a whisper “come hither.” Flat screen TV’s and white tiles complete the look, as does the view from my balcony which I mentioned showcases the expansive marina, OMG pool, and the intercostal waterway where I just spotted a mother and baby manatee.

Want to live large? You can in the resort's Bi-Level Suite. Take off your shoes and run barefoot through 1,090 feet of sheer elegance. Floor to ceiling windows, breezy white drapes, an open floor plan that shows off the second level. One moment I’m reading some fancy magazine downstairs. Wait. Now I’m upstairs looking out those huge windows at the glorious tops of trees, which reveal the Van Wezel Performing Arts Hall. I like this place. It’s got mojo.

Now that I’m hungry, I venture back down to the lobby, where I’m greeted by the culinary team responsible for putting together a creative and colorful meal that included Ahi Tuna that’s coriander crusted, with orange wasabi vinaigrette, and house-made kohlrabi kimchee. I swear, I didn’t plan it, the shirt I wore matched the décor at my table, the candles reminded me of bright green candy canes, even the napkin was checkered with all kinds of florescent colors.

The resort's prime location, in the heart of the cultural district, makes things really easy as I plan my night out on the town and realize I’m way closer than imagined to some of the areas best dining and nightlife. So off I go. The night is calling. The pool will have to hang out with the rest of the guests while I’m gone.

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The dramatic waterfall is just a small part of the sprawling pool design at the Hyatt Regency Sarasota.

A specially trained massage therapist performs a shiatsu style Aerial Silk Massage on a guest at the Ritz-Carlton Sarasota.

A spa therapist prepares the hydro pool massage at the Ritz-Carlton Spa in Sarasota.

Water jets, infused with nutrients, reduce fine lines and wrinkles, and give you that “I just slept for 20 hours and feel great” look.

Putting on the Ritz

I’ve always been intrigued by the circus. And being that Sarasota is the winter home of the Ringling Brothers and Barnum and Bailey Circus, I promised myself I wouldn’t leave until getting stepped on by an artist. Let me clarify. It’s a good kind of being walked on. Soft, plump feet applying just the right amount of pressure into your back, as the artist (or in this case the massage therapist,) hangs from silk drapes and performs magic. It’s the latest and greatest spa service called the Aerial Silk Massage being offered at the luxurious Ritz-Carlton Spa, Sarasota.

“This treatment may seem unconventional to a casual spa guest,” said Veljko Savic, Spa Director, “but the use of body weight and gravity of the therapist make the Aerial Silk Massage the best way to get a true, deep tissue treatment and body realignment.”

If facials are your more your speed, try the HydraFacial® It’s like a facial without all the heavy creams and masks. If you’ve got dry skin and could use a fresh outlook, you should take the plunge. Water jets, infused with nutrients, reduce fine lines and wrinkles, and give you that “I just slept for 20 hours and feel great” look.

One of the things I’ve always admired

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about the staff at the Ritz-Carlton is the high level of personalized service that’s extended to each and every guest who walks through the door. After my spa services, I took a dip in the Jacuzzi, had lunch on the spa balcony overlooking the gardens and topped it off with a crisp glass of ice cold champagne that tasted like sheer gold.

Jack Dusty, located just off the main lobby of the hotel, I was greeted with an array of warm welcomes. To the right, the marketplace which consists of a gourmet coffee bar and perfectly prepared pastries. Further down, bright red fresh lobster over crushed ice, and diced fruit dancing on sweet, creamy yogurt. Whole grain bread, homemade jams, and soft churned butter stood in line at this beautiful buffet. I, however, choose to order from the menu, which, because it’s the Ritz, of course you can.

Original breakfast fare like Tres Leches French Toast adorned the menu and called to me. Delicious marcona almonds, strawberry compote, zabaglione, topped with vanilla-infused maple – it was the perfect combination of sweet, crunchy, tart and well, superb. The Gravlax platter should have come with a bow on it, because it was such a gift to devour every one of the caper berries, pickled shallots, chive, cream cheese, and cured tomatoes, on a beautifully toasted bagel. The Local Crab Benedict was also a scene-stealer

that couldn’t be ignored. Imagine poached eggs, cured tomatoes, spinach, charred tomato hollandaise, and potatoes. I would be remiss if I didn’t mention the vanilla infused maple pancakes and Belgian waffle. The powdered sugar that topped both entrees was light and perfectly scattered across the golden brown crust.

It was during breakfast that I was greeted by the restaurant manager who let me in on a rather lovely event that’s gotten some good attention. It’s called 777 – and it’s a truly unique entertainment concept that’s caught fire with locals and visitors alike. Here’s the deal: Every Wednesday at 7:00pm, the resort offers $7.00 drinks, $7.00 appetizers, free valet, fire pits, comfy couches, a DJ, and if you choose to stay the night, the resort offers a special rate of $177.00. Best part, you’re outside, under the stars enjoying the tropical breezes.

In addition to a Gulf-front Beach Club, Tom Fazio-designed Golf Club, Spa and Wellness Center, children’s recreation programs and 266 guest rooms with Ritz-Carlton Club Level accommodations, The Ritz-Carlton, Sarasota offers 218 Residences and a private country club-style membership.

Not bad for a weekend getaway huh?

I know I feel like someone famous having spent the some “me” time here.

Talking Story with Executive Chef

TYLUN PANG OF KO

By Michelle Winner I’m sitting at Ko restaurant at the Fairmont Kea Lani, across from one of the most affable chefs I have ever met, enjoying his Maui plantation-inspired cuisine, and trying not to laugh at his quips with my mouth full. His friend at work “the Bumble Bee” ( he gives the people he likes nicknames) is sitting to my left and my friend Dee, as of 10 minutes ago now “Miss Oregon”, is seated to my right. She is impossibly and blissfully lost in her caramelized Plantation Pineapple Pudding Cake after inhaling an Ahi salad, so I am not sure she is listening as chef outlines that his vision for Ko (Hawaiian word for sugarcane), is to share with visitors what locals have been eating since the days the pineapple and sugar industries reigned supreme on Maui.

On the plantation, workers lived in company towns, bought a few supplies at the company store and lived in tiny company cottages.

They saved every penny they could to better themselves and their children. They grew gardens and had a pig and a few chickens to supply most of their food. They grew extra vegetables and spices to trade or sell and this produce found its way into the cook pots of many families from other countries. This cross-cultural mix of flavor profiles is the basis of Maui’s island cuisine, so for menu items, Chef had to look no further than his own treasured family recipes and those of his staff.

In addition to Ko, Pang has written a cookbook “What Maui Likes To Eat”, a compendium of Ko’s recipes he and staff have refined from the simple, frugal fare prepared in the kitchens and cook houses in the Japanese, Chinese, Portuguese, Puerto Rican, Filipino and Korean camps dotting Maui over a century ago. Chef Pang dubs this cuisine, “plantation fusion” and yes hungry Hawaii-expats, it’s all here in the book; Teri-Miso Butterfish, Sweet-Sour Spare Ribs, Chow Fun, Gon Lo Mein, Portuguese Bean Soup, Lumpia and some down-home Hawaiian recipes like Chopsteak too. He donates all of the proceeds to the Maui Culinary Academy.

As a descendant of a plantation worker, I can tell you that all of the succulent dishes at Ko remain true to their origins but are presented in delightful ways that actually enhance your enjoyment of them. ” Ahi on the Rock” is the perfect example of this. Chef presents the guest with a hot rock ( Japanese ishiyaki stone) nested in red Hawaiian salt. Then Ahi cubes are provided and the guest “cooks” on the hot stone and then dips into a decidedly local- flavored orange ginger miso sauce to complement the island fish. Chef has partnered with local farmers and fishermen for many years to support them and to present the freshest ingredients on his Ko menu. In the restaurant and in his cookbook he plays cool, very Maui rifts on French staples like onion soup in his Sweet Kula Onion Soup.

Simple, sublime, dessert at Ko.

Photo courtesy of Fairmont Kea Lani.

Talking Story with Executive Chef CHEF TYLUN PANG

TYLUN PANG OF KO

By Michelle Winner I’m sitting at Ko restaurant at the Fairmont Kea Lani, across from one of the most affable chefs I have ever met, enjoying his Maui plantation-inspired cuisine, and trying not to laugh at his quips with my mouth full. His friend at work “the Bumble Bee” ( he gives the people he likes nicknames) is sitting to my left and my friend Dee, as of 10 minutes ago now ” Miss Oregon”, is seated to my right. She is impossibly and blissfully lost in her caramelized Plantation Pineapple Pudding Cake after inhaling an Ahi salad, so I am not sure she is listening as chef outlines that his vision for Ko (Hawaiian word for sugarcane), is to share with visitors what locals have been eating since the days the pineapple and sugar industries reigned supreme on Maui.

On the plantation, workers lived in company towns, bought a few supplies at the company store and lived in tiny company cottages.

They saved every penny they could to better themselves and their children. They grew gardens and had a pig and a few chickens to supply most of their food. They grew extra vegetables and spices to trade or sell and this produce found its way into the cook pots of many families from other countries. This cross-cultural mix of flavor profiles is the basis of Maui’s island cuisine, so for menu items, Chef had to look no further than his own treasured family recipes and those of his staff.

In addition to Ko, Pang has written a cookbook “What Maui Likes To Eat“, a compendium of Ko’s recipes he and staff have refined from the simple, frugal fare prepared in the kitchens and cook houses in the Japanese, Chinese, Portuguese, Puerto Rican, Filipino and Korean camps dotting Maui over a century ago. Chef Pang dubs this cuisine, “plantation fusion” and yes hungry Hawaii-expats, it’s all here in the book; Teri-Miso Butterfish, Sweet-Sour Spare Ribs, Chow Fun, Gon Lo Mein, Portuguese Bean Soup, Lumpia and some down-home Hawaiian recipes like Chopsteak too. He donates all of the proceeds to the Maui Culinary Academy.

As a descendant of a plantation worker, I can tell you that all of the succulent dishes at Ko remain true to their origins but are presented in delightful ways that actually enhance your enjoyment

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of them. ” Ahi on the Rock” is the perfect example of this. Chef presents the guest with a hot rock ( Japanese ishiyaki stone) nested in red Hawaiian salt. Then Ahi cubes are provided and the guest “cooks” on the hot stone and then dips into a decidedly local- flavored orange ginger miso sauce to complement the island fish. Chef has partnered with local farmers and fishermen for many years to support them and to to present the freshest ingredients on his Ko menu. In the restaurant and in his cookbook he plays cool, very Maui rifts on French staples like onion soup in his Sweet Kula Onion Soup.

As my laid-back lunch with chef illustrates to me, like most Hawaiians, it is second nature to him to engage fully and enjoy the moment. So much so, that just before he excuses himself to head back to his kitchen, I am shocked to find out that in addition to tonight’s regular dinner service, in-room dining, special events and the comprehensive exploration of all things breakfast at the buffet at Kea Lani Restaurant, he is preparing a benefit gala dinner for 350 for the next evening in support of his beloved Maui Culinary Academy. Just out of his earshot, “Bumble Bee” confirms what I have learned in my hour with him; Tylun Pang the man, commits and pursues, whether hooking a fish in the sapphire blue channel between Maui and Lanai, or creating Ko’s refined plantation culinary concept; with his huge heart. And he’s not satisfied until it is done perfectly and with aloha. Just ask “Miss Oregon” as she finishes off the cake.

Note: Chef Pang shares his BBQ Chicken in the Honest Cooking recipe section here.

Originally published on honestcooking.com

Sleeping Around: Chateau Challain Castle

By Marlyn D. Hill and Michelle Winner

After a few days in busy Paris, tripping over lines at the Louvre, most visitors will long for a quiet place in the country.

You've heard it many times before. Two

girlfriends decide to chuck it all for a few weeks and fulfill their own dreams. So where to go? Well certainly, France. We made plans to soak up all of the culture, history, art, music, fine cuisine and wines that we could savor.

And in addition, we should spend some time in Paris. Of course, we also wanted to indulge a childhood fantasy and sleep in a castle.

There are about 3,000 castles in France, and we visited several in the Loire and Burgundy regions. Still, we wanted to stay in one, which was more of a challenge. Asking around, a friend suggested Chateau Challain Castle, located in Challain la Potherie.

From Paris, we went by Rail Europe to the ancient town of Angers. The van from Chateau Challain picked us up at the train station and transported us to the chateau. Driving through the countryside, we soon motored under the chateau's gate, tires on crunching white rock drive, and were spirited up to the front of an enchanting fairytale castle. This was truly our dream world come to life. At only an hour and a half from the city of light, and no less grand than her older counterparts in the Loire, this relatively young chateau in neoGothic style, sometimes dubbed the “petit Chambord,” invites visitors for a few nights or longer stay.

Chateau Challain in Challain la Potherie exists for dreamers. It began as the dream of Albert de la Rochefoucauld and his beloved wife, the Countess Ida. In 1847, they started with a design created for them by the Parisian architect Louis Visconti. The castle is thus not medieval, but stems from 1848, during the reign of Napoleon III. It is easy to see why this is also a favorite spot for weddings and corporate events. The American couple who now own this castle purchased it

for about $2 million in 2001 and have done a fabulous job with the expensive task of renovation and finding appropriate furnishings They’ve at least doubled or tripled their investment in it, working alongside crews and employing 70 local residents full time. In addition to fulfilling a couple’s dream to share their “home” with the world, the chateau has brought life and endearment back to a small village.

We toured the chateau's beautiful formal rooms, library, chapel, and climbed further up the circular staircase to our floors (no elevator). There were several exquisite bedrooms and suites to select from and all were completely different with respect to size, views and décor.

One favorite of ours was swathed in deep shades of purple and maroon, truly befitting an empress. It was elegantly decorated with paintings, parquet floors, carved wooden wall panels, and a high poster bed layered in linens that complemented lavish silk curtains pooling on the floor. Another exceptional room faced the castle gardens. Its sitting room and bedroom walls glowed with painted toile silk and fine polished furniture. The en suite bathroom with claw foot tub and shower was enrobed in marble-- truly a space fit for a queen.

That evening, owner's assistant Jean Marie and chef Fabian joined us for dinner, taking us to dine in the next town, Candé, at Les Tonnelles. We all enjoyed our own meals and oh’d and ah’d at each others’ selections. Getting to know Jean Marie and Fabian made the entire evening more delightful.

the kitchen. In the warm cozy kitchen, Fabian had prepared fresh croissants, orange juice, homemade jam, and all the right accompaniments set out on an immense wooden table in front of the fireplace. We sat down to a steaming pot of hot chocolate and some tea, thinking about how wonderful this entire experience had been. The best part is that you can come here yourself.

Maybe you’d like to climb out of your sports car, amble up the stairs into your private chateau, and be greeted with a glass of Champagne? Or perhaps you envision floating down the glowing marble staircase in your wedding gown to dance the night away with your prince? For corporate incentives, you

Chateau Challain… exists for dreamers. may want to recognize the knights of your organization. Chateau Challain can be your answer. They can rent out the entire chateau to you and supply preferred vendors and the chateau owners’ assistants.

After a few days in busy Paris, tripping over lines at the Louvre, most visitors will long for a quiet place in the country. For a retreat to the French countryside, we recommend this private chateau where your dreams can be indulged. Here at Chateau Challain, your dreams can come true.

Staying in the castle’s Empress Suite and Toile de Joile was as elegant as it sounds.

We can say we were each missing our own Prince Charming, as this is such a romantic place, but slept well.

In the morning, after some time in the library upstairs on the Internet to make our travel arrangements back to Paris, we wandered down the staircase and through halls and took more stairs to

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The French House Party workshops are serious endeavors but without pressure to perform.

Dean Friedman in Carcassonne: Songs in the Air

By Marc d’Etremont "I’m not sure if I really know how to write a song” is not what a guest at a songwriting workshop would expect to hear from acclaimed New York writer/performer Dean Friedman. At this moment who cares? A few miles outside Carcassonne one of Regine Thuillet’s exquisite lunches is laid out on the poolside table at Domaine St. Raymond, home to the French House Party. To start, pate, flaky yet buttery brie tart and a chilled glass of crisp local Domaine Le Fort Gewurztraminer paired perfectly with convivial conversation, a shockingly blue sky and the yellow sunflower fields of Provence to make you believe songs are just in the air.

The creative process is nebulous. It has always been a balance of inspiration and technical skill. Moira Martingale provides the atmosphere for discovering this balance at her villa, Domaine St. Raymond. British born Moira, Ph.D. in gothic literature, author, and devotee of French cuisine, created The French House Party. The early 19th century stone farmhouse – restored into a spacious villa with eight individually decorated en-suite bedrooms – becomes a salon for like-minded guests who delve into residential workshops focused on creative writing, graphic arts, digital media, songwriting with Dean Friedman, or gastronomy with Michelin starred chefs. The French House Party workshops are serious endeavors but without pressure to perform. And although the pool is inviting, it’s the lack of pressure that energizes participation.

Moira Martingale, founder of The French House Party.

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Dean Friedman’s four-day July singer/songwriter workshop at the French House Party provides a stimulating opportunity to discover, or rediscover, internal creative skills. Like all good teachers, Dean wants to draw out these skills from each participant. “I don’t profess to be able to write other people’s songs,” he simply states. Individuality is important.

Photo: Dean Friedman at The French House Party concert (top of page).

Photography by Marc d’Etremont.

Dean Friedman in Carcassonne: Songs in the Air

By Marc d’Etremont Carcassonne, France “The sooner I know what the song is about the clearer the task to get there becomes.” Dean encourages everyone to “get over fear.” He usually has a rough outline for the first stanza, and then starts asking a lot of internal questions that will help define the song’s tone, style, lyrical voice (the voice of the song) and rhyme scheme. “If I’m (asks the lyrical voice) in this scene, what am I seeing, doing, thinking and sensing at this moment.”

Then again, “A song doesn’t have to be about anything,” but needs to create a balance between the obvious and what “makes the listener lean in to hear the difference.” Dean expresses the freedom songwriting provides in that all poetic devices are game – alliteration, puns, internal rhymes. “At the end of the day you have to trust your own ear,” Dean concludes, yet, still, “rejection letters cover my walls.”

Born in Paramus, NJ, into a family that appreciated music – Dean's mom is a singer – the pop music of the 1960s with jazz underpinnings played on his transistor radio as a kid.

Story telling songwriters were major influences: Joni Mitchell, James Taylor and Stevie Wonder. As a teenager he started getting local paid gigs, then attended City College of New York as a jazz major.

Success came early in his 20s with his first hit, “Thank Your Lucky Stars,” especially in the UK and Europe. “Ariel” followed reaching the Top 20 in USA. Then just like in a good ballad, disaster fell. England banned the delightful “I’m in Love With a McDonald’s Girl” in the 1980s because it mentioned a brand name and therefore was deemed akin to an advertorial. Dean was dropped by his recording label. In an ironic twist, “I’m in Love With a McDonald’s Girl” remains a huge cult hit. The current West End musical, "The Commitments," licensed a cut of the song. Yet at the time, the record label drop resulted in a major recording slump.

Undaunted, Dean turned to other creative ventures, and in the late 1980s he wrote his first

Regine Thuillet, chef at The French House Party

“A song doesn’t have to be about anything.” ~ Dean Friedman

Moira Martingale, The French House Party, Domaine St. Raymond, 11150 Pexiora, Languedoc, France.

Tel: +33 4 68 94 98 16 enquiries@frenchhouseparty.co.uk The 2014 Dean Friedman singer/songwriter workshop will be July 25 - 28. See The French House Party for a complete and detailed 2014 schedule of workshops.

Transportation is provided for guests arriving by air or train from either Toulouse or Carcassonne.

video game, Eat-a-Bug. Picked up by Nickelodeon TV, it launched a career in virtual reality.

With Internet stability by the late 1990s, Dean was able to restart his music career by creating his own label, Real Life Records.

Besides writing and recording, he maintains a busy touring schedule – Dean performed at a public concert held on the lawn of Domaine St. Raymond – especially during the summer months in Europe and the United Kingdom. After the workshop at the French House Party, he and his wife Alison – zoologist, college instructor and award winning nature photographer – were headed for the Edinburgh Fringe Festival and the world premiere of his children’s musical "Smelly Feet." Dean quoted Miles Davis to make a musical point, but it could sum up his own career, “There are no wrong notes in jazz; it’s what comes next that’s important.”

French House Party residential workshops attract an eclectic and international clientele with many repeat guests. Dean’s workshop balanced theory and time for individual or collaborative song writing yet when not engaged in activities, food at the French House Party became a favored topic. Whether it’s the superb cooking of Regine Thuillet or, for those attending the culinary workshops, Michelin starred chefs, the French House Party defines Provencal cuisine. Hands-on experiences, classic southern French rural scenery, a luxury villa, ancient medieval Carcassonne close by and sitting down to sumptuous and leisurely repasts create the reality of a genuine country house party. The peace and quiet at Domaine St. Raymond, and birds chirping at dawn, are gifts of nature.

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Disclaimer: the author has been a guest of the French House Party for two separate workshops – Dean Friedman and Advanced Cookery.

Photography

TEL AVIV’S INFLUENCE ON SWAYY FOUNDERS

BY S O N J A H E G M A N

All of this passion for wine and glass might not make sense to everyone, but

Unless you’ve beenthat living under out a rock, should know now that content Riedel and Gaja hope by reaching to theyou public, they can helpby others has become in does the race for being noticed While understand whyparamount the glass really matter.

Laughing, Gaja leansonline. in toward me social media is important, it the is shifting, It’s ”not justI for juststill before we finished interview.even “Winematuring. is often abused, he says. nod,humorous quips anymore. bracing myself for some type of lecture. “It’s served at the wrong temperature or served with the wrong people.” We all laugh and Riedel nods. “See, wine

Looking for the content to fill your social media channels can be a challenge, truly is a celebration. ” especially if you don’t have the time to create it yourself. That’s where Swayy Gaja introduced Riedel as the “Emperor of Glasses.” Everyone laughed and comes in.

Riedel gave a dismissive hand wave, but Gaja turned to the audience. “I am Longtime friends Ohad Frankfurt, Swayy’s CEO, and Lior Degani, VP ofonly one of many producers of great wine, but Riedel is the only one who makes these glasses.”

Marketing, created Swayy with Oz Katz, chief technology officer, and Shlomi

Babluki, chief scientist, all former alumni of The Elevator, an investment vehicle for early-stage startups, in Tel Aviv. Founded in March 2013, Swayy was built to help brands and social media managers manage their social content strategy, by tailoring the content their audience is interested in consuming. It launched for private, invitation only beta testing and launched on a public beta in September 2013.

Ohad Frankfurt, Swayy CEO

“I have always been a big fan of technology and always came up with ideas for new products and services I wanted to build,” Frankfurt said. “Luckily for me I one key ingredient that these men have in common is their drive and now have the best team in the world, and that helps us turn our ideas intoThe real, passion. If Gaja is correct about passion being the key to success (and I suspect working products.” he is), there is no wonder these two are at t

Swayy began after a trip back to Tel Aviv from New York when the groupthough Gaja is now 73 decided they wanted to start a new product. They noticed that their community for the manager spent about two to three hours per day searching for relevant content to in a share on the company’s social media pages. They took a weekend to buildtoher hopes solution that turned into the Swayy of today. Everyday, the app they created t would send her a few articles from several sources that were hand-picked.to create the Aqua Panna, Fij the same again.

heir industries. Even hey both have big goals gant nes. He wants to . As l, he wan Lior Degani, Swayyea,VP s of Marketing r. He of s espr designe

“We immediately noticed that she was free to handle other tasks instead of searching for content every day,” Frankfurt said. “We then talked with a lot of people and realized this was something worth building.” .co ough Swayy. Both Frankfurt and Degani studied together in high school and participated in other tech initiatives together before starting were in the military in Israel as all Israeli citizens enter the army at 18. They both gained much of their technology s/itaknowledge while enlisted.

“I learned a lot in the army, from the basics to more sophisticated intelligence systems,” Degani said. “Right after discharging from the army, I continued work in a local Hi-tech company.” From there, Degani went on to college in Tel Aviv to become an industrial engineer and has been working in tech for the past 10 years, which was useful experience for starting Swayy. To learn more got to www.swayy.co.

Photos and logo courtesy of Swayy.co.

Unless you’ve been living under a rock, you should know by now that Photography content has become paramount in the race for being noticed online.

Since September, Swayy has gained 20,000 users. Social media managers who oversee multiple accounts, brands and agencies, now recommend more than 4 Million pieces of content from Swayy each month. In addition, around 65 percent of all registered users are subscribed to Swayy's Daily content recommendation newsletter.

But don’t call it a social media scheduling platform. “We’re a content sharing platform that’s more for the content marketing world. We’re not trying to replace sites like Hootsuite,” Degani said.

He added that Swayy has developed a special Natural Language Processing mechanism, which analyzes more than 10,000 pieces of content each day, extracting the topics each article is about. In addition, this mechanism adds social trends, popularity and other additional factors based on a user’s audience.

For the social aspect, Swayy also analyzes a user’s social community, followers and fans, understanding which content is the most relevant and interesting for them, then match you with hundreds of articles a day for you to easily share using the Swayy's dashboard.

For a social media manager's all-in-one suit, Swayy provides detailed analytics, trending topics, a smart share widget, multiple dashboards, team collaboration and other features.

In January, Swayy launched a “Swayy for Chrome” extension, which lets users share any articles found across the web, similar to Houtsuite’s “Hootlet.” The sharing experience from the extension is the same as if you were on the website itself. From the extension users can: Post to multiple social networks; Schedule posts for every hour; Add an author's Twitter handle, and trending Hashtags; and Once posted, Swayy for Chrome recommends more relevant articles for you to share with your audience.

This month, the company launched an advanced LinkedIn integration pages.

Gaja introduced Riedel as the “Emperor of Glasses.” Everyone laughed and Riedel gave a dismissive hand wave, but Gaja turned to the audience. “I am that allows users to share content to LinkedIn groups and company only one of many producers of great wine, but Riedel is the only one who makes these glasses.”

Degani said users are finding Swayy via media mentions, referral programs within the app and good old fashioned word-of-mouth.

“We’ve gotten a lot of positive response,” Degani said. “The fun part, when your users are social media managers, is that they share their thoughts on, well, social media.”

Tel Aviv Business District at Night. Photo courtesy of Eran Chesnutt.

The one key ingredient that these men have in common is their drive and passion. If Gaja is correct about passion being the key to success (and I suspect he is), there is no wonder these two are at t heir industries. Even though Gaja is now 73 hey both have big goals gant nes. He wants to for the . As l, he wan to in ea, s r. He hopes t of s to create the espr Aqua Panna, Fij designe the same again.

.co ough s/ita

LINDBERG CUSTOMIZED EYEWEAR

and an Interview with Henrik Lindberg

BY MARALYN D. HILL

yeware has been an integral part of my entire family’s life forever, or so it seems. I’ve experienced eyewear E I disliked and others that seemed like part of me. To be able to learn about and interview Henrik Lindberg was an unexpected pleasure.

This family-run Danish business is led by Henrik Lindberg, who co-founded the company with his father, Poul-Jørn Linberg, in the 1980s. They are now recognized as one of the world’s leading international fashion eyewear companies.

What I found interesting was Henrik trained as an architect. LINDBERG’s classic elegance and simplicity have played an important role in the company winning more international design awards than any other eyewear brand.

Recognized as one of the world’s leading internation al fashion eyewear companies.

Henrik Lindberg Photo by Stefan Dongus

LUXURY EYEWEAR LINDBERG’s system for eyewear is different, as it is customized to personal preferences and appearance from the shapes, colors, sizes and features to each frame being engraved with owners name and a serial number.

Materials for frames come from all over the world, from 18-carat gold and platinum to natural horn and Siberian mammoth tusk or gold and diamonds if desired. The company makes a point of saying gold used is sourced from a responsibly run mine in Greenland, and pink diamonds from the Argyle mine in Australia.

My questions for Henrik led to the following answers: MDH: How did your architecture background lead to designing eyeglasses?

Henrik: I was always very interested in design and studied architecture in Aarhus, Denmark. My design background came in handy when starting to work in the family owned business, LINDBERG A/S, which my father Poul-Jørn Lindberg started in the mid 80’s.

MDH: How do LINDBERG eyeglasses stand apart and keep the company on the leading edge?

Henrik: LINDBERG thinks differently all-round. The main reason why LINDBERG stands apart is because of the unique set up of doing everything in-house. We invest in the most advanced, cutting edge technology and develop our own methods of production. We have worked with titanium for more than 25 years and have an expertise with this material that sets ourselves apart from most other eyewear companies. LINDBERG is all about comfortable, flexible, non-allergenic, bespoke glasses.

MDH: For father and son, what were their most exciting moments working together?

Henrik: The most exciting moment was in ’85 when LINDBERG's real breakthrough happened and we overcame all of the initial start up obstacles.

MDH: What are the biggest challenges in the industry and personally?

Henrik: The optical market is changing. Cheap glasses, prices, and quality are everywhere and skilled opticians are a becoming a rarity.

Personally, every day is a challenge, being involved in all processes of running a company where big and small decisions are never the same. Biggest challenge: That the day only holds 24 hours!

MDH: What is one of the most rewarding elements you take away from doing what you do?

Henrik: It is very rewarding working with so many different interesting people of different nationalities where our common goal is to make the perfect pair of glasses.

Poul-Jørn Lindberg

Thank you Henrik for your insight into LINDBERG. Photography courtesy of LINDBERG except for the photo of Henrik which is noted.

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Go to Prague And Czech Republic (Part 1)

By Allan Kissam Most vacationers to Europe nibble around the edges. At the center of Europe is the Czech Republic, with its historic Prague and a countryside perfect for vacationing.

Starting this series of articles with some recent history provides a reason for going to the Czech Republic. Prague, the capital city, and Brno, a major interior city, suffered only limited fighting during World War II. Missing out on the bombing and destruction

means this city is not a Disneyland-like reconstruction of what once was. The architecture and sites really do date before the 10th century.

So, follow General Patton's path to Prague... plunge into the heart of Europe! If interested, follow this link to more information about recent history.

Travel by jet into the modern Prague international airport.

Recovery from travel usually begins with a Prague hotel that

offers a central location. Hotel Grand Majestic is truly majestic and in the center of old, historic Prague. Also, near popular shopping and historic sites is the Radisson Blu Alcron Hotel. Dating back to 1932, the Blu Alcron Hotel is impeccably restored to showcase its original Art Deco design.

While in Prague, spend at least three days to discover what it has to offer. Take time for a stroll across the Charles bridge

Pilsen beer is drawn in a traditional manner alongside genuine Czech cuisine. Try the traditional dumplings and wild boar.

Day trips in and around Prague include the city of Melnik and its Lobkowitz Castle full of antique decorations, an excellent restaurant, and wine tasting from centuries old cellars.

Nearby Prague, the Terezin

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In 1945, General Patton and his Army troopers liberated the western regions of then Czechoslovakia and met the last hardcore Nazis nose-to-nose in these towns. US soldier memoirs describe greetings by Czech people dressed in traditional garb, while across town the Nazis were fighting off Czech partisans. Only the most dedicated Nazi soldiers fought the Americans at this point in the war, preferring to surrender before the advancing Soviets got them.

Czechoslovakia did suffer socialism under a Soviet-backed Communist Party and, briefly, in a so-called Prague Spring of 1968 attempted democracy. Soviet tanks on the streets of Prague put down any immediate hope of freedom.

“Go Bohemian on your next travel adventure!”

Concentration Camp was where a Nazi-run Potemkin village fooled Red Cross inspectors. Art, history, and technical museums around the capital will fill a day (Kbely aviation, national technical, and even one for Communism artifacts).

In the next article on Czech Republic travel, enjoy a day trip from Prague to Kutna Hora and its world famous St. Barbara’s church. This is a UNESCO World Heritage site and the filming location of numerous motion pictures. Here is where to meet new friends; the gargoyles haunting the roof edge. The church arranged a walk around the gothic-spired roof and dizzying view from a gargoyles perch.

A "velvet revolution" took place from 1989-1992, corresponding with the Soviet Union breaking apart. In 1993, the peaceful dissolution of Czechoslovakia took place with the separation of the Czech Republic and Slovak Republic.

Today, the Czech Republic thrives under a freelyelected NATO member government. Czech troops serve in the multi-national forces deployed in Iraq and Afghanistan. Personal politics aside about these conflicts, the Czech people are friendly to everyone.

Extensive history is available about Bohemia and Czech history. The above is only intended to refresh the memories that are germane to current events.

Finally, the last article in this series is a trip to the inland area of the Czech Republic, including the winery area lodging. At the heart of Europe and a transportation hub, the Czech Republic roads lead to Germany, Poland, Hungary, and Austria. A trip to a nearby Czech wine region, Moravia, can be at vineyards only a stone's throw from Austria. Winery tasting rooms in villages become a mecca for tourists from Vienna and Germany throughout the summer.

Hiking or bicycling between villages is a recommended experience. This article on a trip to historic Brno, wineries, and vineyards includes information on how to arrange wild boar hunting while in the area.

Go Bohemian on your next travel adventure!

77 MARCH 2014 •LUXE BEAT MAGAZINE

Photography by Allan Kissam.

www.BroadsAbroad.net

ECOLOGY

MEETS LUXURY

at the Mourtzanakis Residence/Crete

By Inka Piegas-Quischote

I

arrived in Crete in the middle of the night on a tiny plane from the island of Kos. I was on a double mission: island hopping in the Aegean Sea, alternating between Turkey and Greece and finding outstanding accommodation. My tip to go visit the Mourtzanakis Residence when it was time for Crete, came from a very discerning Lebanese friend and I decided to follow the suggestion.

Despite the late hour and my booking on rather short notice, the owner, Marcos, came to collect me in person. Nice touch. I appreciated the gesture even more, when we left the bright lights of Iraklion behind and turned north, following a rather hair rising road towards the beach resort of Aghia Pelaia and after that it got even more rural. If you are after

78 MARCH 2014 •LUXE BEAT MAGAZINE

relaxation, seclusion and tranquility you have certainly come to the right place.

Esmeralda, Marco´s French wife and known as ´Smero´ as well as the resident cat and dog greeted the late visitor cheerfully. Not surprisingly, Smero is responsible for the kitchen but, as I soon learned, she left French cuisine behind, took private classes with local Crete housewives and has since become an expert, using local products and whipping up the most delicious meals.

The residence consists of four villas for families and single/double rooms in the main building. Emphasis of the whole

enterprise lies on the conservation of the environment and the use of Crete products as far as possible.

The buildings are constructed from local stone, spice for the food comes from a sweet smelling herb garden, Smero´s pride and joy and even the cosmetics in the bathrooms contain local olive oil. Not to mention the fabulous Crete wines and cheeses.

If all this might make you think that you have arrived at a rather simple and rural hotel, you are mistaken, because every luxury

and amenity you would expect in a 5 star hotel has been provided by this lovely family run residence. TV, WiFi, etc. in every room and villa and rain shower in the ample bathrooms. Family run also means that Marcos and Smero give everything a personal touch and will go out of their way to accommodate even the most outlandish wishes of their guests.

Talking about the guests, although they pay, they are treated like friends and as I found out soon enough, many come back regularly. They also hail from many countries, I met nationals from Russia, Belgium, France and Italy and we soon felt totally en famille.

This atmosphere is furthered by the salon and fireplace in the main building where guests gather to have their coffee or drinks and animated conversations about every topic under the sun. Breakfast and main meals are served in the communal dining room but, if you don´t feel like company, Smero will provide room service.

EXHIBIT S AT HERD INCLUDE...

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HO MES O F NAT IVE AMERIC ANS IN T HE

Apart from looking after your physical well being, Marcos also offers guided tours , on foot or horseback to the surrounding areas, will give lectures on history, flora and fauna and take you to one or two of the local cooperatives where wine and olive oil are made.

If you fancy Yoga or Shiatsu, no problem, classes and courses are on offer. The ample library for use by the guests will supply you with a plethora of interesting books in several languages.

The Mourtzanakis Residence is located in the country side, not on the beach. If you want a beach day however, no problem either. They will take you to nearby Aghia Pelaia where you can enjoy white sands and balmy blue water.

I felt so relaxed and comfortable, that I could have stayed much longer than just two nights. But, Samos, Naxos, Mykonos and many more islands were waiting and I parted with the firm resolve to return.

For further information, consult their website: www.ecoturismgreece.com

Photos courtesy of Ecotourism Greece.

Emphasis of the whole enterprise lies on the conservation of the environment and the use of Crete products as far as possible.

79 MARCH 2014 •LUXE BEAT MAGAZINE

C LA S S I C LUX UR Y

Bonnie & Clyde, and Mob City

By Sherrie Wilkolaski

I

f you have spent anytime watching TV lately you might

think you’ve stepped back in time. The networks are feeding us stories from the neo-noir era, with tales from our grandparents’ generation. Real life gangsters can be found with a few clicks of the remote as we’re drawn back to a period of prohibition, bank robberies and mob hits. What is our fascination with going back in time? And why now are we fixated on a period of rebellion, poised in a such a classic setting? Can we do it better now?

BONNIE & CLYDE Lifetime released their version of Bonnie Elizabeth Parker (October 1, 1910 – May 23, 1934) and Clyde Chestnut Barrow (March 24, 1909 – May 23, 1934) story as mini-series back in December. I marked my calendar and had my popcorn ready. It was a bore. It could have been cut back by two hours. The costumes were nice, but it moved like molasses. The 1963

80 MARCH 2014 •LUXE BEAT MAGAZINE

version with Warren Beatty and Faye Dunaway blows it away, it is a classic.

If you’re in the mood for reliving the life of two young villains, watch it on Netflix.

MOB CITY Another flashback program is rue-life crime drama, Mob City. It should have been scheduled as a mini-series, it has been cancelled in February 2014 and currently has aired only six episodes.

The set design and costuming was gorgeous, but the dialogue was just not there.

Have we heard these stories too many times to enjoy the classic history of the mob in the 1940’s, or are production studios rushing to fill their timeslots with content that just isn’t ready for

airing?

BOARDWALK EMPIRE HBO has gotten it right. Boardwalk Empire is something to watch. This crime show drama has depth. Bugsy Segal is a character to be loved. The production quality is as good as it gets.

HBO is quality. They are not looking for quantity.

Boardwalk Empire is a series that will be a classic for years to come, ironically telling the account of another classic age. It is interesting how everything comes back around again, yet even with today’s technology and resources, we can still identify those things that will stand the test of time. It’s not something that can be developed, it just is.

FEAT URED CO NT RIBUTO R

Sonja Hegman

By Maralyn D. Hill and Sherrie Wilkolaski

T

his month we are featuring technology journalist, Sonja Hegman. She writes for media outlets such as MediaBistro and The Motley Fool. She has an unforgettable style about her and she is someone you might think should have been in the audience at an Elvis concert, his early years. Her favorite movie is Pulp Fiction and she enjoys Sangria on Friday afternoons at her home in St. Paul, Minnesota. Her cat Fitz can be found curled up in her lap as she writes about Twitter, Facebook and the latest in technology news. She brings a fresh and modern style to Luxe Beat Magazine and we know our readers will enjoy Sonja’s take on the gizmos and gadgets, she discovers in her cyber travels.

How did you end up writing in the technology space?

My specialty is tech, something I never I expected to write about. My focus is primarily on social media and new media. I think I've always been a tech geek it just took me a long time to come to terms with it. Growing up, I was more interested in the pop culture of tech gadgets than in celebrity pop culture.

Are you more passionate about writing or photography?

That's tough. They've played tug-of-war a lot throughout my life. Right now, I have a renewed passion for writing. I lost it for a while earlier in my career. But my passion for writing truly started after I wrote a love story for Valentine's Day in eighth grade. It was a hit, and I became a writing machine.

What is your writing process?

For my own blog, I have a loose editorial calendar. I say loose because some weeks I'm inspired to write something completely off the cuff. I rarely use outlines. The only time I used one in recent memory was for my first book,

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MARCH 2014 •LUXE BEAT MAGAZINE

and then I didn't follow it. I tend to layout my articles and blog posts in my head before I write them.

If you could be anyone else, who would it be?

Hemingway, if only for his writing ability.

What motivates you to be a luxury journalist?

I like seeing how high-end products and tech eventually tickle down to the masses.

What is one of your favorite travel memories?

My parents didn't fly, so we had a 1970s Winnebago that we'd use for vacations. We'd never go more than six hours away, which was to a cousin's farm in central Minnesota. On one trip there, I was probably 6, I saw as calf being born. I remember it being the coolest (and grossest) thing ever. It stood up almost immediately, and I thought it was weird that human babies couldn't do that same thing. I named the calf, Pearl, and cried my eyes out when my parents said I couldn't bring her home with us.

SONJA

HEGMAN Bio: Sonja Hegman is a journalist turned author and social media pro who can start a conversation with anyone.

She has a bachelor’s in journalism and thought she’d be an ambulance chaser the rest of her life. When she realized the newspaper world was imploding, she got out before becoming a casualty.

She’s also been known to hum while she works and creates word combos like “Stymied Skeptic” and “Writer’s Chat Stew.” She currently writes regularly about social media, tech and business for mediabistro, Luxe Beat Magazine and soon enough for The Motley Fool. She has authored two books, “Trials of an Entrepreneurial Virgin” and “Moving at the Speed of Twitter”. Sonja can be reached at http://sonjahegman.com or @ChiefWordsmith.

If we came to your hometown, what would recommend?

Well, my hometown totals about 300 people.

Main Street has a tractor shop, a grocery store and a bar/grill. However, I currently live in the St. Paul/Minneapolis area. Never come here in the winter. In the spring and summer, people flock to the lakes for fishing and boating. Everyone goes "up north" to their cabins. If you're ever in St. Paul, go to Bennett's Chophouse on West 7th. It will be the best meal you've ever had.

If you were stranded on an island, name one person and three items you would bring.

My hubby-to-be, a knife, a Brita water filter, and flint or matches.

What are three necessities you won't travel without?

Slipper socks, at least one book, and headphones.

What does Luxe Beat Magazine mean to you?

Luxe Beat has given me a whole new audience to teach about tech and up-and-comers in the field, which is fantastic.

How do you enjoy spending your free time?

I read a lot (surprise, surprise). I've also gotten back into photography after inheriting my father's old 35mm SLR. But what I really enjoy doing lately is taking my old makeup and drawing with it on canvas. Sounds weird, I know. I'm not a drawing kind of artist so my creations are quite abstract. Who knows? Maybe they'll be worth something one day if my cat doesn't destroy them...

The business of luxury is always changing.

Where do you see it going?

Two words: Wearable tech. We've already seen it on the fashion runways for Fall. I look forward to seeing the creative ways tech will continue to be used. One thing's for sure, it's going to explode this year.

“I named the calf, Pearl, and cried my eyes out when my parents said I couldn't bring her home with us.”

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MARCH 2014 •LUXE BEAT MAGAZINE

MARCH MADNESS: Basketball & Business Book Scores Slam Dunk Rancho La Puerta has such an amazing eclectic assortment of artwork. I am quite partial to the warmth and life I felt when my eyes settled on the bronze sculptures located throughout the property, as you strolled down different paths.

If I have a frustration, it is that my latest photos are somewhere in cyberspace and I only have some to share at this point.

O ne morning, I took a shot of the woman leaning forward with her hair spread out. Raindrops clung to and emphasized the smoothness of her skin. Another sculpture of a woman with her cat has some of the water captured in her skirt.

Bronze work throughout the Ranch property is magnificent. I’m partial to bronze, but on my walks back to the casita, I always looked forward to seeing how workers arranged the little stone frogs, which were an extremely simple but impressive form of art.

The labyrinth in the wooded area where one goes for reflection conveyed another type of simplistic stonework with exceptional craftsmanship. Also, some hammocks were situated close by.

Strolling down the paths, one was apt to discover old carts, carved swings, or many rustic signs with a Mexican design border. I found it quite relaxing to sit on that swing and let my mind wander.

In the casitas and dining room, artwork was more colorful and the gift shop was also amazing. Naturally, there was a wide selection of art to purchase. O ne item not for sale was the man on the bicycle, outside the gift shop. Spaced around the top of the dining room fireplace, beautiful dolls of Mexican women in their finest dress are featured.

The Ranch spas had a combination of sculpture and art, soft and vibrant. The one example shown brightened up the serene feeling.

This mixture is carried out throughout the Ranch, from the table settings, to the architecture of the buildings. Each corner you turn can bring another surprise.

Rather than paraphrase, I would rather quote Rancho La Puerta:

We provide space—that which is most lacking in today’s life. Space to breathe freely amidst nature. To relax. To renew, reflect and redirect one’s longer-living life. To explore the possibilities of changing course in one’s life. To that end we often refer to our program as “The Door to the Future… Glorious Wellness” which refers to your future, one strengthened and emboldened by good health and fearless life-long learning, which unleashes the willingness to change… for the better.

For me, artwork throughout the Ranch, along with its beautiful surroundings, allowed me to relax. For those who know me, relaxation does not come easily. I’m not someone who enjoys art that is depressing, even if it is life like. Art that is uplifting, inspiring and beautiful is what brings joy to my heart and peace to my mind. My husband and I collect art and enjoy works that lift our spirits, the type that brings a smile to our face or a feeling of joy. Rancho LaPuerta achieved that with its commitment to an environment of beauty throughout its 3,000 acres.

So for anyone with the desire to go to a destination spa that is named number one, year after year, try out Rancho La Puerta. In addition to its fantastic program, I would enjoy hearing about your reaction to the artwork.

For those men who are interested, the Ranch food fare will not starve. An extensive program has been developed, since more and more men have taken an interest in destination spas and wellness.

Its website is quite thorough at listing programs, activities, specials, and just about everything. The staff picks guests up and drops them off at the San Diego airport, after transporting to and from the Ranch. But if I can answer any questions, just let me know.

By Gillian Nicol

Rancho La Puerta truly deserves its reputation as a destination spa, but should also receive accolades for its fine artwork.

62 FEBRUARY 2014 • LUXE BEAT MAGAZINE

THERE ARE NO DO-OVERS. Dave Cowens and Tom Raffio met by chance. The Boston Celtics Hall of Famer was speaking at a conference in Mexico. Tom Raffio, the CEO of Northeast Delta Dental, was in attendance and was in the process of writing an inspirational business book. Dave’s talk was focused on the experience he had as a basketball player and coach and how the connection to success in business and life directly relates to the mentality instilled in the sports world.

on the smaller side for a professional NBA center. Johnny Most gave Dave Cowens the nickname, “Big Red,” in spite of his size but because of his big impact on the game, and it stuck.

“By sharing the knowledge I’ve gained from my years in basketball, which everyone who knows sports can relate to, and linking those aspects to Tom’s behind-the-scenes experience in running a company, we are trying to make the hidden truths of sustaining a business become visible,” says Cowens.

“After listening to my speech, Tom had seen the parallels between the chapters he’d already written and the elements I had outlined at the conference,” says Cowens. “We’d both identified the importance Combining lessons from the boardroom with directives on how to make big wins in the NBA, There Are No Do-Overs shows readers of communication, teamwork and having high standards and we the devil is in the details. In other words: success is the sum of paying knew the connections didn’t stop there.” attention to detail when it comes to business, sports, and life.

What was born out of this chance encounter and immediate To learn more about There Are No Do-Overs, or to purchase your connection was There Are No Do-Overs. This game-changing copy of the book go to www.bigredfactors.com. management book offers readers insight on how to create a winning team at the office by reviewing lessons from the basketball court. Think of it as a full-court press that shows business leaders how to bring their A game—from tip-off to working overtime—and what it takes to win.

“We organized this book around the principles that both Dave and I developed independently, but that are consistent with our business and sports experiences,” says Raffio. “We think the similarities between successful sports franchises and successful businesses will amaze you.”

No Do-Overs provides a direct approach to improving performance and is suited for any business owner, coach or leader interested in taking their organization to the next level. Whether you're looking for new pointers or just need a refresher to keep you a few steps ahead of the competition, No Do-Overs is that book.

Each chapter begins with a story, in Dave’s own words, about an experience in his career that illustrates the theme of the chapter.

Then Tom shares examples from his business experience with Northeast Delta Denta. Each chapter ends with what they like to call a “Big Red Factor” that summarizes the keys to success detailed in the chapters.

One of Dave’s nicknames on the court in his playing days was “Big Red,” given to him by the famous radio voice of the Boston Celtics, Johnny Most, who called play-by-play for nearly all of the Celtics dynasty years. Dave had red hair and, at six-foot, nine-inches, was on

Photography (right) courtesy of sxc.hu, (left) Tom Raffio & Dave Cowens courtesy of Northeast Delta Dental. Book cover image courtesy of Curran Pendleton Press.

85 MARCH 2014 •LUXE BEAT MAGAZINE

Book Excerpt

There Are No Do-Overs

By Tom Raffio, Barbara McLaughlin & Dave Cowens

Find the Right Players for the Right Positions

L

ong before I was awarded a four-year basketball scholarship to Florida State University in 1966,

my high school coach told me if I was five feet away from the basket with the ball, I should pass it out to a guard and not shoot.

When I advanced to the Celtics, I was lucky to play alongside

NBA scouts in attendance, most notably Red Auerbach of the Celtics. I have heard the story that he made a big show of leaving early and shaking his head in disgust to show the other scouts there that he did not think any player in the game was a potential NBA pick, knowing full well he wanted me. He selected me as the fourth pick in the first round a month or so later during the annual NBA draft. Only Pete Maravich, Bob Lanier and Rudy Tomjanovich were selected before me.

It seems to me that the sooner a person realizes what his or her true strengths are, the sooner he or she can concentrate on perfecting that trait to the point that other talents can be developed to complement his or her primary strength.

Know yourself with an objective mindset. Constant selfanalysis is a healthy exercise.

– Dave Cowens

My playing career at Florida State University was highlighted by three years of continual improvement as a player and as a part of a team. I was the MVP of the team all three varsity years. My rebounding records still stand because today’s style of play doesn’t produce enough missed shots that lead to rebounds.

During my senior year, we played in Dayton, Ohio against the Dayton Flyers. I heard there were a few

Book Excerpt

There Are No Do-Overs

By Tom Raffio, Barbara McLaughlin & Dave Cowens

Find the Right Players for the Right Positions

L

ong before I was awarded a four-year basketball scholarship to Florida State University in 1966, my high school coach told me if I was five feet away from the basket with the ball, I should pass it out to a guard and not shoot.

When I advanced to the Celtics, I was lucky to play alongside Larry Bird. Larry was an offensive genius and as competitive and dedicated to his coach as any athlete has ever been. His ability to control games was on a level enjoyed by only a few others. So, if someone passed me the ball to shoot, I would pass and defer to Bird; Bird only had God to pass to who would have a higher chance of making the winning shot.

NBA scouts in attendance, most notably Red Auerbach of the Celtics. I have heard the story that he made a big show of leaving early and shaking his head in disgust to show the other scouts there that he did not think any player in the game was a potential NBA pick, knowing full well he wanted me. He selected me as the fourth pick in the first round a month or so later during the annual NBA draft. Only Pete Maravich, Bob Lanier and Rudy Tomjanovich were selected before me.

Perhaps I didn’t have the best shot, but I was fortunate to be born with a certain amount of athleticism, and what I recognized early on in my formative years was my ability to jump, rebound, and play with an unbridled source of energy. I didn’t need to have the best shot — at least not at first. In the beginning, corralling missed shots was my ticket to success.

I worked with that to develop myself into a stronger, more reliable, and more resilient overall athlete. I became adept in finding ways to capitalize on the combination of physical abilities given to me through birth and the energy and hard work of honing my skill level to excel.

Know yourself with an objective mindset. Constant selfanalysis is a healthy exercise.

– Dave Cowens

It seems to me that the sooner a person realizes what his or her true strengths are, the sooner he or she can concentrate on perfecting that trait to the point that other talents can be developed to complement his or her primary strength.

My playing career at Florida State University was highlighted by three years of continual improvement as a player and as a part of a team. I was the MVP of the team all three varsity years. My rebounding records still stand because today’s style of play doesn’t produce enough missed shots that lead to rebounds.

During my senior year, we played in Dayton, Ohio against the Dayton Flyers. I heard there were a few

88 MARCH 2014 •LUXE BEAT MAGAZINE

Book cover image courtesy of Curran Pendleton Press.

Big Red figured out what he could do better than anyone else on the basketball court. It is the same with business. Those at the helm of companies have to determine how to develop an environment where employees understand what they do better than anyone else in the company. As the famous author Jim Collins conveys in his widely acclaimed book, Good to Great, having the right people in the right seats on the bus is one of the keys to an organization’s success. This mantra goes back to Teddy Roosevelt who said, “The best executive is the one who has sense enough to pick good men [and women] to do what he wants done, and self-restraint to keep from meddling with them while they do it.”

Everyone has an important position in the company, be it in the mailroom, executive management, marketing department or boardroom. And while every position is significant, it is important to recognize that every position is different, and for a good reason and purpose. Going back to Collins’ bus analogy, the leader of an organization must make sure that everybody is truly on board with the organization’s mission or purpose, and more importantly, each person on the bus is sitting in the right seat.

My own example that parallels Dave’s occurred in 1995, when I was recruited at age thirty-eight to come to Northeast Delta Dental (NEDD) as its CEO. I asked an insurance colleague, Al Breitman, what he thought. He said something I have never forgotten, “Don’t consider a new position until you are ready and have the skills for the position.” As it turns out, they offered me the job at NEDD as I was driving back to Massachusetts from my interview (they called me on my mobile phone, then an analog bag phone in my car). I accepted and soon learned NEDD was a perfect fit for my executive skill set — the willingness to go out in the community and make a difference, the ability to provide an inspirational “total quality” boost to a solid company, and the persuasive ability to transition the culture to encourage employee empowerment.

willing to have honest, ongoing dialogue and mutual trust, so promotions occur that benefit both the employee and the company. If the manager promotes that salesperson to a job that no longer fits that person’s capabilities, it will be to the detriment of the employee, the employee’s colleagues and the company.

It is first important to hire the right person in order to get the right people on the bus. Under the leadership of our awardwinning Vice President of Human Resources, Connie RoyCzyzowski, we have developed an elaborate hiring process that takes into consideration three critical success factors: • Is the potential candidate a critical thinker?

• Does he or she have interpersonal communication skills to be an effective team player?

• Does that person have the self-integrity to know and ask for the position that is the best fit?

If a company hires the right people and has the right rules and policies, there is no need to micro-manage them. Once they are trained, understand their goals, have a good idea as to what is expected of them and feel comfortable, only then do employees become truly empowered. They make the right decisions as they see them, and they make these decisions with the confidence that they have the support of management and other employees. The only exception might be in an emergency or a companychanging situation, such as a major IT systems conversion or a crisis, when employees quickly look to expert leaders for direction.

Like Northeast Delta Dental, your company can create a culture where skilled and trained employees are able to enhance their work by sharing their best ideas on how to improve things. This can happen when: • Employees believe they are well qualified because of the intrinsic • You create idea-sharing systems that encourage employees to share their best ideas on ways to improve the company.

Everyone has an important position in the company, be it in the mailroom…or the boardroom.

It is interesting that the right employees with the right skills are The crux of my management style is that the leadership team and all our teammates do a self-analysis to understand their abilities.

This helps make it clear what job contribution each member is most qualified to do: the job that one employee can do better than anyone else. For example, if I am an extroverted salesperson who could sell ice in Antarctica, I need to make it clear to my boss, and my boss needs to understand and accept, that the one thing I do better than anyone else is sell. This is my job and my best fit for maximum contribution. The exemplary superstar salesperson must feel comfortable that he or she is best suited to sales, and the management team can acknowledge that fact and reward the salesperson for being the best salesperson.

willing to propose improvement ideas, even if it means employees may “idea” themselves out of a job. They feel comfortable doing this because they know the company recognizes their skills and will move them to other positions where they can contribute.

Promoting the salesperson as a reward to a position that is not what that person does best may be moving him or her to the wrong seat on the bus. Management and employees must be

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This works because the best companies have employees who trust management. Risk-taking employees understand ideas better the company and may create new opportunities for themselves within another department or a new job that takes advantage of their expertise.

In his book, Ideas Are Free, Dr. Alan G. Robinson’s overarching point is that the company must have a culture where ideas flow freely in order for the company to perform as well as possible. At Northeast Delta Dental, our idea program flourishes because those who do the work submit their suggestions for improvements. Management quickly responds back to the idea person either with approval for implementation of the idea, a reward or an explanation why we cannot implement the idea (for example, until the NEDD Board provides approval for an expenditure related to the idea). Sometimes we simply cannot implement an idea, but the submitter receives an explanation as to why not. The keys are that employees know we want ideas to flow freely and that we know and trust them to do their jobs. The parallel to sports is that companies with the right players in the right positions have men and women who are confident enough to be team players.

Every human being wants to be the best he or she can be. The responsibility of your organization is to be sure that each person is filling a position for which he or she is qualified and for which he or she has passion. If leadership is committed to the notion that every position is equally important and slots employees in the right seat on the bus, the organization will flourish. It is also the responsibility of the employees to recognize what they can do better than anyone else can and to leverage those unique skill sets.

As employees, we have to figure out how are we unique. What sets us apart? As the company, we have to create a culture where employees are poised for success by developing opportunities in which they share a stake in the outcome.

It is impossible for any one person in the company to do every job in the company, just as it was impossible for Dave Cowens or Larry Bird to play all five positions on the basketball team. But Dave’s or Larry’s coach, like a CEO or management team, should be able to bring out the best in their individual players by fostering a team culture. Keeping this type of person on your sports team or in your corporation is paramount to establishing a winning team that will sustain its winning record.

THE BIG RED FACTOR As a business leader, I have learned it is better to have no one in the job than to have the wrong person in the job. As Jim Collins discovered when researching his book Good to Great, “when in doubt, don’t hire – keep looking.” We look for people with the skills we need, and we prepare them to be able to offer their best performance. We want them to want to come to work every day. We want them to enjoy their positions and make use of their strengths with confidence. We want them to feel that they are an important part of a winning team. And we want them to feel comfortable enough to offer ideas for how the team can become even stronger.

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