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September 2014

Superspa In Andorra

Cosmetics Innovator Jane Iredale

Billy Rogan New Age Guitarist Ellenbourg Park in the Cotswolds Art in the Workplace

Fashionable Luxury

Contents 8

14 65


Letter from the Editor

Travel 8

Discover Canada’s Unknown Gem: The Gaspé Peninsula


Rejuvenating At The Pera Palace Istanbul


Breaking the Hotel Mold in Delft


Five Picks for Fall and Winter Travel

Cuisine 29

Seasonal Cocktail Recipes From Harbor View Hotel on Martha’s Vineyard

30 Ellenbourg Park in the Cotswolds and Chef David Kelman



Executive Chef Milton Rebello, Regina, Canada’s first Gold Medal Plate Winner

65 Cosmetics Leader Celebrates 20 Years of Beauty, Success and Innovation

Crete’s Culinary Sanctuaries


Spa / Wellness 44

Earth-friendly UMASAN Is Changing How We Look at Fashion

Art / Music

Incentives Bring Results Our Puerta Privada Experience, An Incentive To Remember

74 Music in the Air - Billy Rogan

50 La Caldea - A Superspa In Andorra


Discovering The Art Of Tanjore Paintings In Southern India



The Museum of Arts and Design Offers An Array of Beautiful Objects


Private Shopping in Buenos Aires


Pebble Beach Concours Weekend - An Intoxicating Symphony For The Senses

85 The Importance of Art in the Workplace

Technology 88


Gen XY: The Middle Sister of Gens X, Y


Business 90

Global Etiquette: American English

Feat. Contributor 92

David Beebe

Literature 94

This is Your Life: No Apology Needed by Terry Jean Taylor


Regarding Women by Elliot Erwitt


Girls Standing on Lawns by Daniel Handler (Author), Maira Kalman (Illustrator)


Dining at the White House Part 3 of 3 part series

100 Salem VI: Rebecca’s Rising

SHERRIE WILKOLASKI Editor-in-Chief and Managing Partner MARALYN D. HILL Executive Editor BENJAMIN BENNETT Creative Director LILLIAN AFRICANO Editor NORMAN HILL Editor LEAH WALKER Editor-At-Large DALE SANDERS Senior Travel & Lifestyle Editor/Director of Photography COURTNEY LOWDEN Fashion Editor-At-Large JASON DUMAS Creative Content Director PRODUCTION EDITOR Taylor Young KATHY WANAMAKER Advertising Sales CONTRIBUTORS Allan Kissam Beth Graham Chef Lance Seeto Dana Rebmann David Beebe Debi Lander Dena Roche Dr. Kathy Gruver Gillian Nicol Herve Laurent Inka Piegas-Quischote Ivan Flowers

Janice Nieder Jenna Francisco Jenna Intersimone Katherine Frelon Kurt Winner Lacey Reeves Larry Larsen Leah Walker Lillian Africano Linda Cordair Marilyn Green Martha Heath

Mary Haban Norman Hill Renee Phillips Sandra Chambers Sonja Hegman Andras Stacey Wittig Susan Lanier Graham The Cooking Ladies Tim Cotroneo

Luxe Beat Magazine is published in English. Our audience is a global market with global contributors. Each writes, using the form of English with which they are familiar. So you’ll see US, UK, AUS, CAN, versions, etc. We hope this eliminates any confusion on spelling.


Editor’s Letter

Editor’s Letter

Ladies, we’re bringing you a taste of Earth-friendly designers UMASAN a new approach to how we look at fashion, and our featured cover model and cosmetic leader, Jane Iredale, who is celebrating 20 years of success.

FASHIONABLE LUXURY is the focus of our September 2014 edition of Luxe Beat Magazine. Fashionable luxury is about finding the tailored or custom design in everything luxurious beyond the couture fashion lines featured on the runway. Being fashionable in the world of luxury is all about style. You can find qualities that people enjoy in finely crafted automobiles, travel destinations, cuisine, and other art forms.

Everyone is sure to enjoy Debi Lander’s discovery of the The Art Of Tanjore Paintings In Southern India, and rejuvenate at the Pera Palace in Istanbul with Inka Piegas-Quischote.

Gentlemen, this issue is not just all fashion and beauty. We’re covering the 64th annual Pebble Beach Concours d’Elegance. With the handsome lines of the Aston Martin to a Lamborghini Gala, there is enough automobile design to satisfy.

No matter where you are in the world, stay true to your style so long as you’re doing it in luxury.

Sherrie Wilkolaski Editor-in-Chief



Letters To The Editor Dear Maralyn,

Really enjoyed this article, particularly about Arabian and Latino cultures. My most amazing story was when I took Frango Mints (from Fields) to the Tunisian U. S consulate in Tunis. The wife of the counsel practically hugged me, she was so happy to get them. She said they had been in Chicago for their previous posting. I think, the hardest was getting gifts for the Japanese. I don’t even remember what I got, but I was fascinated about how you identified at what stage in the meeting to give them. I sure didn’t know any of that! Keep the vast variety of articles coming. Barbara Dennis St. Paul, MN

Dear Barbara,

Thank you for writing. Luxe Beat Magazine is delighted you enjoyed our Global Etiquette – Gifting article. Reading about some of your own experiences enriches what our readers encounter on their own trips. We certainly don’t know it all, and times change. Experiences our readers have along the way will help us better understand global etiquette.

Dear Readers, We were happy to receive some letters to the editor this month and hope more of you will continue to write to make comments or ask questions

Dear Editor,

Dear Editor,

R. Baer Chicago, IL


You cover so many different locations, hotels, and restaurants. Do your writers really go to these places? Are products really sampled?

If a reader or a particular resort or hotel would like you to write about them, how do they arrange it? Do you go anywhere?

C. L. Rhodes Hartford, CT

Dear R. Baer,

Luxe Beat Magazine is fortunate in having contributors from around the globe who love to travel. In 95% of the cases, the locations, hotels and restaurants have been experienced. On occasion, an article like “The Inn at Cuckolds Lighthouse,, was featured before the property opened. We knew the management and history of what it had taken to make this fete happen and wanted to share it with our readers. As to products, we request non-returnable samples for our journalists who have the assignment to try and use before they write. If products do not measure up to Luxe Beat Magazine standards, we do not include a review.

Dear C.L.,

We are willing to go just about anywhere, but our expenses have to be covered, including air for one or two people, depending on type of coverage. We will work with properties to find writers close to their location, if possible. However, that does not always work. Magazines work on extremely tight budgets, and writers and photographers on tighter ones, so this requirement is a necessity. What we will do is make sure you are provided with outstanding coverage.

Thank you for asking, as I am sure many of our readers wonder.

An exception to that would be if someone told us the property was a luxury destination, but when we arrived it wasn’t. Then, we would write up a document as to why it could not be featured in Luxe Beat, but the journalist may be able to feature it in another publication.

Sincerely, Maralyn

Sincerely, Maralyn

Sincerely, Maralyn

Please send Letters to the Editor to Subject: Letter to Editor


Maha’s dates and the other fabulous foods of the Middle East played an important part in all our lives – I had blissfully forgotten about most of the things I’d cooked in my previous life. However, I was still receiving my censored editions (think Maggie Beer in a Texta-ed black abaya) of the Australian Gourmet Traveller. The recipes and new ideas in that magazine still excited me. One day when I was talking to Maha about a recipe for Peking Duck, she casually mentioned that she’d never tried it. I couldn’t resist the urge to cook it, so I organised a dinner in her honour as a thank-you for the date deliveries. It was to be a girls’ night, so I invited Robbie and Aruna, my Indian cooking teacher, to join Maha and me. I fed the kids and prepared a meal for Shane so that he could make himself scarce. Maha would not be dressed in her abaya: he had to secrete himself upstairs so that he couldn’t see her. But I saw her – and she looked gorgeous. When she arrived and removed her abaya and headscarf, she revealed a most exquisite two-piece ensemble in soft blues, mauves and grey. The fabric was a kind of gauze that I’d never seen before. She’d completed the outfit with a simple grey pearl necklace that looked so elegant and right. Maha had a way of always looking as if she’d stepped out of the pages of Harper’s Bazaar. She had such an abundance of grace and poise that I’m sure she would have looked perfectly splendid in a hessian sack. Aruna also looked beautiful in her magnificent sari, and Robbie looked resplendent – as always – in a cerise coloured blouse that coordinated perfectly with her glamorous hot pink fingernails: after all she was the queen of manicures. Robbie was good friends with Maha and was overjoyed at the dinner invitation. Being a natural conversationalist, she held court and kept the mood buoyant while I cooked.

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I couldn’t resist wearing one of my precious pinnies, but I did stick to a conservative number so as not to offend Maha. I presented the duck, which was a triumph, and followed with a rich sticky-date pudding – using Maha’s dates, of course. The meal that I’d made from my muchloved source of inspiration was perfect, and I was delighted with the result. Aruna asked for the stickyAs pudding a Passepartout guest want you to feel date recipe, which Homes I’d borrowed from we the great British cook Delia Smith. I’d tweaked it a littleof and added reassured about every aspect your trip - from the a moment few variations, so Ibook had no until compunction in calling it you arrive home. you the moment my own. Sorry, Delia, but mine’s better.

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Whattake you want a placewhen where you can kick off I always it as a greatiscompliment someone your shoes and be that yourself. comfortably asks for my recipe. It means the dishSomewhere was a success and that my creation willyou be reborn someoneunforgettable else’s luxurious where caninspend kitchen. The person can modify the recipe as they wish, moments friends. but the request with meansfamily that theyand liked it enough to reproduce it, and I am always happy to oblige.



As a member of Passepartout Homes private travel But Mahayou was more my apron. She asked if of unique, club, caninterested choosein from a selection I’d mind teaching her how to paint in a similar style to luxurious private owned by people like the flying woman, and of homes course I took her request as you. Our portfolio includes chic city apartments, another great compliment. I was now considered a good enough artist beach to teach others! I blushed andski said, “Of relaxing resorts, stylish chalets and luxury course. When would you like to have your lesson?” farmhouses in some ofMaha’s the world’s I was so excited about returning favour. most sought-after locations.


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The end of the summer break was a time that would probably work well forand both Concierge of us, so she opened her Our Diamond services make you feel leather diary and gave me a few options. cared about and special. Tell us what you need and I thumbed through my own diary and shuffled a few less we’ll do it. important engagements to settle on one of the dates she’d given me.

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’s Unknown Gem é Peninsula Lander


s a travel writer, I’m thrilled when I discover a hidden gem - a lesser known destination where tourists can immerse themselves in an authentic experience. In fact, I feel compelled to share such a find. However, I write with trepidation because exposing the location can bring more visitors.If the destination then becomes

The Gaspésie (as the local French speaking population call it) brims with athletic and aesthetic opportunities, ones visitors can sink not just their teeth but their whole bodies into.

crowded and commercialized, the experience loses what was real and special in the beginning. Let’s hope that doesn’t happen to Canada’s Gaspé Peninsula, because it is a stunning jewel. To find the hidden gem, head north toward a mountainous strip of land, including an extension of the Appalachian Mountains, surrounded by the Gulf of St. Lawrence in eastern Canada.

On the Gaspé Peninsula, you can explore four national parks; famous Percé Rock; the world’s most accessible northern gannet colony; a UNESCO World Heritage Site;


summits over 3300 feet; 40 lighthouses; gorgeous gardens; historic sites and perhaps glimpse moose and caribou.Along with picture-perfect landscapes, scenic drives and friendly people, the Gaspésie restaurants serve divine cuisine, including freshly caught lobsters. Food, fun and scenic beauty; what more do you want?

Reford Gardens

Shortly after arrival, via air to Mont Joli from Montreal, I explored the grounds of Reford Gardens in Grand-MĂŠtis with the Director, Alexander Reford. The gardens began as the lifetime passion of his great grandmother, Elsie Redord. They were private during her day, but are now open to the public and renowned for their innovative annual International Festival. My group was treated to lunch at the Estevan Lodge, the Reford home since 1887. The site originally served as a salmon fishing and hunting preserve and feels like an aristocratic manor house. Dinners used to be black tie affairs. Today, Chef Pierre-Olivier Ferry prepares exquisite dishes, blending herbs and flowers from the garden.


His plates arrive looking like artistic masterpieces. Reford Gardens showcase around 3,000 plant species, mostly in lush informal gardens bursting with color. I walked by shady ponds and blooming meadows, through rose gardens and looked across the St. Lawrence River. I especially loved the field of wild lupines and the rare Tibetan blue poppy pointed out by Alexander. Gardeners, landscape architects, artists and photographers are drawn here, along with many others who come to simply savor the serenity.

Gaspésie National Park

We drove to Gaspésie National Park and stayed in the only hotel within the park: the 4-star Gite du MontAlbert. Renovations and upgrades to all the guest rooms were just completed. My room included a swishy bath and sleek modern styled furniture. Dinner in the classic alpine lodge became a gourmet feast, far above what one might expect in a National Park. I’d drive out of my way to dine there again. Next morning, we set off early to hike Mont-Albert, the most challenging trail in the park. Yours truly, a Florida grandma used to flat terrain, found herself huffing and puffing up the 18% rocky grade. I made it to the scenic overlook, then descended and hiked easier paths to American Lake for some panoramic photos. Very glad I did, as my fellow

hikers climbed above the tree line to the summit, and then took a round about course, not returning to the hotel until 8pm. My host promised I’d see moose if I ascended yet another trail. Once again, my heart rate accelerated, but not from moose. Disappointed, I continued down the circular course, until lo and behold, Zoe spied a few of those big creatures hiding in the bushes as if they were playing a game of Where’s Waldo. Hiking and camping enthusiasts will rave about Gaspésie National Park as it fulfills their adventurous needs. Even I was enthusiastic about the crisp, clean air, dense pine forest and mossy ground cover. Honestly, the trails are enchanting, but you need to be in good shape.


Percé Rock & Bonadventure Island

The village of Percé is about as touristy as the region gets, with numerous gift shops and seaside restaurants that dish up French inspired cuisine. The big draw is Percé Rock, a massive limestone boulder rising from the sea. This famous natural landmark ranks as one of the largest arches in the world. Sea kayakers enjoy paddling around it. Tour boats glide past the Rock and then circumnavigate Bonaventure Island; the two form Percé National Park. The boat slows on the cliff side, providing glimpses of hundreds of thousands of seabirds darting about. I have never seen anything quite like it. The cruise continues until docking at the island, uninhabited save for the daytime staff of Park Rangers. Bonaventure is home to a famous colony of northern gannets, who return to nest from April to October. Visitors hike the National Park trails to the island’s far side, where over 200,000 flock together. It’s surreal. You get astonishing up close images of these near 40-inch feathered friends, who build their nesting mounds very close to one another. They seem to constantly bicker like siblings when one crosses over into another’s space. “Hey! That’s my territory, get out,” they call. I could have stayed for hours, watching the fascinating behavior and camaraderie of this species, similar to Galapagos Blue-Footed Boobies, but with black feet. Bonaventure Island is the only place in the world where you can see such an immense rookery. I’d rank this authentic outing a must for birders, wildlife enthusiasts, photographers, kids and anyone looking for nature’s entertainment. Lighthouses became essential in the Quebec Maritimes, and if you are among the fans who enjoy touring them, you need to visit. More than 40 lighthouses line the coasts, 17 offer tourism activities or services to the public. Some have been given new life as museums, inns or cafés. I am not a motorcycle rider, but if I were, riding the 560-mile loop around the peninsula would be on my list. The uncrowded coastal roads reminded me of the famed drive around the Cabot Trail in Nova Scotia.


Forillon National Park

My group was driven to Forillon National Park on the easternmost tip, called Land’s End. Talk about powerful draws, the park excites with to-die-for vistas, invigorating terrain for hikers and bikers, beaches for swimming and wildlife. Plus, Forillon has a restored general store, where you can learn how the former residents thrived off fishing and preserving salt cod.

Whale Watching

reason is simple: location, location, location. The area is rather difficult to get to. A drive from Montreal takes six hours, three and one-half if coming from Quebec City. A limited number of flights in small propeller planes are available from Montreal. If you fly, however, you need to rent a car. Once you arrive, the Gaspésie guarantees to fulfill the excitement of not just visiting a place, but engrossing yourself in it. More information can be found at:

I also boarded a boat for a whalewatching tour. I saw a number of huge Fin whales swim by, but they dive in a way that their tail flukes don’t break the surface. There went my anticipated photo op! Even if you don’t see breaching whales, the high cliffs convey visual drama. With all these interactive activities, you might wonder why the Gaspe Peninsula isn’t better known. The

10 Many thanks to Quebec Maritimes Tourism for hosting me on this trip.

Rejuve at the Per Istan

By Inka Piega


alk about the royal treatment! If you plan to visit Istanbul and have a few bucks to spare, there is no better place to stay than the emblematic Pera Palace Hotel. You can´t beat it for location, atmosphere, luxury and pampering. The hotel was after all first built to cater to the well heeled and famous clientele who, following the fashion of the time, travelled on the Orient Express to the city on the Bosporus and had nowhere adequate to stay.

Orient Express was written in her favorite room: number 411. A bit the worse for wear, the hotel closed for a while to undergo extensive renovation, which lasted a few years. In September 2010, it opened its doors again, more glamorous than ever before and with the addition of the latest amenities to cater to refined clientele tastes.

Along came the Pera Palace. The art deco marvel opened its doors in 1892 and featured the first electrically operated elevator in Turkey, as well as hot and cold running water. It was also the venue of the first ever fashion show in Istanbul in 1926. Countless celebrities have stayed there, from Hemingway to Orson Welles to Attatürk, Greta Garbo and, of course, Agatha Christie.

Let´s take the aforementioned royal treatment step by step. The hotel will collect you from the airport in

Part of the thriller Murder on the

14 10

a chauffeured limousine and upon arrival, the doorman will step out, open your door and greet you by name even if you have never been a guest before. It´s simply a nice touch and makes you feel welcome. I couldn’t get the Agatha Christie suite, now decorated in black and burgundy red, but I had absolutely no complaints of being allocated the Greta Garbo suite. Furnished with antiques, among them a fabulous dresser, no luxuries were missing,


enating ra Palace nbul


Timeless decadence displayed in the Kubbeli Ceilings

neither in the suite nor in the bathroom. After unpacking, I went downstairs to the famous Orient Bar, where many a writer downed more than a few cocktails and bottles of champagne. With a bit of imagination, I could see Hercule Poirot sitting in a corner, twisting his moustache and pondering his latest case; or Sarah Bernhardt, swishing in a whirl of silk, furs and pearls. The decoration, the ceiling,

the skylights all will do this to you. During refurbishment, a treasure trove of Christoffl silver was discovered hidden away in the cellar, which is now polished and used in the elegant dining room.

You can either swim in the pool, keep fit in the state of the art gym or have a Turkish bath and massage in the hamam. Beauty products used are specially made for the Pera Palace in France.

Where, you might ask, does the rejuvenating part come in? Well it´s the modern spa, which is responsible for that. Located in the lower floor, you enter an oasis of magic blue light, soft music and every imaginable kind of beauty treatment.

Once in that blue wonderful world, my worries vanished and I like to think that with them, a few years were shed as well.

conveniently. Just a few steps from Taksim Square, I took the metro to the historical district of Sultanahmed, where all the famous sites like Hagia Sophia, Blue Mosque, Grand Bazaar and more are located, all within walking distance of each other. Tram and metro are the best way to move around in Istanbul, far better than taxi, because traffic in the city is diabolical at all hours.

As far as sightseeing is concerned, the hotel couldn’t be located more

Pedestrian areas around Taksim Square are full with shops, if you


fancy a spot of retail therapy and after a full day of enjoying all the marvels of Istanbul. I made my way back to the Pera Palace and slept like an angel in Greta Garbo’s bed. For me, the measure of quality of a hotel is room service. Instead of having breakfast from the buffet, I

decided to have it in my room the next morning. Not only did it arrive in a timely fashion, but my eggs were cooked to perfection and actually hot! So was the coffee in a splendid silver pot, whereas my orange juice was ice cold and freshly squeezed. The Pera Palace is not a large hotel, which I actually like a lot, but it is big

on quality and service.

breathes luxury.

I whiled a few hours away, just sitting on the outside terrace overlooking the Golden Horn and enjoying a book. They have a quite extensive library with plenty of leather bound books (no cheap paperbacks). Every detail in this hotel is thought out and

What else could you desire to rejuvenate? Pera Palace HotelJumeirah Meşrutiyet Caddesi No: 52 34430 Beyoğlu/Istanbul, Turkey +90 212 377 4000


Orient Bar



Endless relaxation possibilities at the Spa




Breaking The Hotel Mold In Delft By Dana Rebmann

Charming Delft



here’s a spot in my traveling heart that loves quirky finds. Don’t get me wrong, just about every destination has must-sees that visitors will plan their days around, but sometimes it’s the kooky finds that bring an unexpected smile to your face.

Color Everywhere

Case in point, Delft-- about a half-hour’s drive from Amsterdam, this quiet spot oozes Dutch charm. With bikes and canals at every turn, it’s easy to come home with hundreds of pictures. Delft is where Johannes Vermeer spent his life painting. It’s where Delft Blue pottery has been produced by hand since the 17th century and where a World Cup soccer match draws a crowd to the Market, or Market Square, to watch the game and then maybe kick the ball around afterward. Delft is the type of place where you can catch your breath, wander, and enjoy. It’s also a fun place to try new things like a Dutch pancake or better yet, their sweet version of morning toast. It’s warm toast with a good serving of butter, topped with sprinkles, yes, sprinkles, the same kind you put on cupcakes or ice cream. The butter and sprinkles melt and combine, so you get the idea how the end result will taste. You choose the flavor; dark chocolate, milk chocolate or rainbow-esque fruit sprinkles. Who needs caffeinated coffee when you can have chocolate sprinkle topped toast? It was just one of many discoveries I made at my hotel, WestCord Hotel Delft. If you do a quick internet search for the hotel, you can learn the basics; it has 140 rooms and free wireless internet, but dig a little deeper and you’re in for some fun. What I didn’t know about Delft is that it is home to the IKEA Concept Center, which for most visitors simply means there’s a huge store. The store isn’t dramatically different than what you’d find in their numerous other locations, but they do sell milkshakes and the ice cream cones are self-serve. However, the store is located just across the parking lot, albeit a very large parking lot, from WestCord Hotel Delft. Is there a neighborly influence? Absolutely.

Zany? A bit. Colorful? Yes. Great use of space and everything I needed? Definitely!

The entire interior of Hotel Delft is designed by Ikea. You see it as soon as you enter the lobby. Bright and colorful, maybe a bit unorthodox to some, but a whole lot of fun to see


the concept put into practice on a large scale. When I arrived, about 10 a.m., I was fresh off a 10 plus hour flight and I had less than an hour before I had to be on the move. So I didn’t linger long in the lobby and I was oh so grateful that my room was ready, allowing me to head straight to it. After sneaking a peak at some pictures online, I was more than curious about what my room would look like. Zany? A bit. Colorful? Yes. Great use of space and everything I needed? Definitely! It’s like sleeping in IKEA. I think it’s the first time in a hotel room where there were more hooks than I actually needed. Typically there’s never enough, especially if you’re traveling with your family in tow.

Lobby View

The bathroom is a good size, but the set-up is different than most American travelers are accustomed to. There’s no bathtub; the shower floor and bathroom floor are one and the same and the shower is not fully enclosed by a curtain. A small glass door contains the splash zone. Fully functioning, with plenty of hot water, it uses bathroom space wisely. There’s also a gym and sauna, that I had pretty much all to myself during my stay. The hotel is a good walk, about 20 minutes or so, from the center of Delft, so I’d plan on either a car or using taxis. Does it fit into the luxury hotel mold? Definitely not. The WestCord Hotel Delft doesn’t fit into any mold which is what makes it fabulously fun and a comfortable place to call home, even when you’re trying to work through jetlag.

Dana’s trip to Delft was organized by the Netherlands Board of Tourism & Conventions, but as always her thoughts and opinions are her own.

Bright, Colorful & Comfy

Checking In at WestCord Hotel Delft LEFT Breakfast Sprinkle Buffet at WestCord Hotel Delft


Five Picks for Fall and Winter Travel F

or those located in the Northern Hemisphere, fall is upon us and winter will be here before we know it. Whether you embrace turning of the leaves and eagerly anticipate fresh powder or yearn to shed woolen layers and feel the warmth of the sun, Paola Fiocchi Van den

Ibiza, Spain

Infamous for its party scene, Ibiza is one of the Balearic Islands located in the Mediterranean, off the coast of Valencia in eastern Spain. Paola Says: Ibiza is away from the crowds and its parties are nice for those who love luxury, seclusion and privacy. Temperatures in fall can still be mild, crowds have long

By Leah Walker

Brande, owner of Passepartout Homes, has ideas for your fall and winter travel plans. With luxury properties on four continents, Paola’s options are seemingly limitless, but somehow she managed to choose her top five picks for fall and winter travel.

Rhodope Mountains, Bulgaria

Bulgaria’s Rhodope Mountains are located approximately 150miles southeast of Sofia, the country’s capital. Paola Says: Discover Bulgaria for great skiing, outdoor activities, culture and more. It’s a valid alternative to the usual Alpine hotspots such as Courcheval or Gstaad. Bulgaria is not yet known as a ski destination, but actually offers a great skiing experience, especially for beginners. Of course, it’s also

gone and you can enjoy the island without the madness. Paola Recommends: The 220 year-old villa known as Maraposa features four bedrooms and three baths in a contemporary setting. Also, a separate one-bedroom apartment is located behind the main house. The grounds include terraces, pool and Mediterranean gardens.


a fraction of the price of the Alps. Paola Recommends: With its six en-suite bedrooms, Villa Gella is ideal for family holidays and winter sports lovers. The indoor pool, Jacuzzi and steam room are perfect for après-ski relaxation. Included are daily maid service and a personal chef, offering a superior experience and attentive service.

Travel Cambodia

Tucked in between Vietnam, Laos and Thailand, Cambodia is a Southeast Asian country known for its white-sand beaches, jungles and temples, most notably, Angkor, a UNESCO World Heritage site. Paola Says: The best time to visit Cambodia is between October and April, making fall/winter a terrific season for those seeking sun. These are the driest months and ‘coolest’ with temperatures between 24 and 26°C. Paola Recommends: With 27 over-water villas offering ocean and jungle views, Song Saa private island is unique. Connected by a footbridge, the islands are surrounded by a private marine reserve filled with reefs and tropical marine life. One and two bedroom villas have private pools, terraces and offer modern conveniences. Activities such as kayaking, snorkeling and yoga are included.

Riviera Maya, Mexico

Found in the Yucatán Peninsula of southeastern Mexico, Riviera Maya separates the Gulf of Mexico and Caribbean Sea. A popular tourist destination, the area boosts picturesque beaches, national parks and Mayan cultural sites. Paola Says: The Riviera Maya is often synonymous with cheap packaged holidays. Fall and winter are the best seasons to visit Mexico. It’s a great spot for winter sun and those wishing to spend Christmas or New Year’s having a beach barbecue.

Paglia, Italy

The heel of Italy’s boot is home to the Paglia region. With a long coastline, Apulia borders the Adriatic and Ionian Seas, Strait of Òtranto and Gulf of Taranto. It’s home to incredible Italian wines and food, lovely beaches and fewer tourists. Paola Says: Everyone in Europe is talking about Puglia as the next Tuscany. The region of Puglia has invested time and money recently in promoting itself and affluence has tripled. The recent #weareinpuglia campaign is attracting a vast number of visitors, thanks to the flight connection to Bari and Brindisi. Salento is a great destination in fall, especially during the school half terms. The sun is often still warm and during the day, temperatures can reach a healthy 25 degrees C. Beaches are empty and you can enjoy long stretches of sandy beaches, have a long walk or a picnic. As summer heat and crowds


Paola Recommends: Known simply as Beachfront Luxury Villa, this Cancun property promises a new level of private luxury with full time butler experience, unrivaled services and amenities. The six-bedroom villa is decorated in contemporary style, using locally sourced materials, and features a brilliant outdoor entertaining area, complete with a heated pool. At US$10,000 per day, it doesn’t come cheap.

have gone, it is the ideal season to explore the region and its many hamlets, villages, artistic and cultures sites. It’s also a great time to sample the local cuisine, now that you don’t have to reserve a table. Paola Recommends: Located in an olive grove, ten minutes from the Mediterranean, Masseria La Raganella Celeste, offers six bedrooms, a separate guest house and an infinity pool, which serves as the focal point of the villa. This sophisticated and contemporary property also features traditional Italian craftsmanship.

When Indy’s Libertine Liquor Bar landed on Esquire’s “Best Bars in America” list, it was acknowledgment of not only a bar, but a scene that has been building. From our breweries raking in gold at the Great American Beer Festival to our chefs stirring up buzz over our dining scene, Indianapolis is serving up more than the race cars and hoops we’re known for. Take a long weekend and discover the Midwest’s best kept secret for yourself.

For what to see, do, and eat, go to | BLOG: | FOLLOW US: @VisitIndy

Luxury & Elegance

with ocean views from every window.

Each suite has a separate sitting and sleeping chamber with a king sized bed and a luxury private bath.

Wake up to beautiful breakfasts served by our lighthouse keepers in the cozy kitchen with fireplace and ocean vistas.

Our living quarters are outfitted with the latest modern technology including wifi, LED televisions, and USB ports.

Come and stay...

Surround yourself with sweeping panoramic views of Maine’s Atlantic Coastline and bask in contemporary luxury and design. The custom millwork, beautiful moldings, coffered ceilings and marble bathrooms are the ultimate in craftsmanship. The views from every window are dramatic, 360 degree ocean views. The Cuckolds is a unique experience, receiving each guest in contemporary luxury through layers of bespoke craftsmanship and design. All honoring the sense of place and Cuckolds history.

Reservations Toll Free: 855.212.5252

Photos by Darren Setlow


Seasonal Cocktail Recipes From Harbor View Hotel on Martha’s Vineyard


ummer may be in its final days, but Harbor View Hotel, located on the picturesque island of Martha’s Vineyard, has shaken up a few fun cocktails to keep the season going until the bottle runs out. Guests and patrons of the hotel’s restaurants, Water Street

Painted House Margarita 2oz silver tequila 1oz triple sec 1½-2oz of POM Pomegranate Juice Housemade sour mix (recipe below) Salt Lime wheel Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into glass, and garnish with a lime wheel.

and Henry’s Hotel Bar, can enjoy libations like the Painted House Margarita, the Dirty Martini by The Sea, and the Wink. For those who can’t make a trip to the classic New England retreat, choose from a selection of their recipes – perfect for end-of-summer gettogethers, barbeques, and evenings on the beach.

HOUSEMADE SOUR MIX Mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and ½ cup of grapefruit juice.

The Dirty Martini By The Sea

The Wink 1⅔ oz gin 2tsp triple sec ½tsp sugar syrup 3 dashes of Peychaud’s Bitters ½oz absinthe, to coat the glass orange twist

1⅔ oz housemade seaweed vodka (see directions below) 2tsp vermouth 1 Greek olive Combine vodka and vermouth in a shaker with ice. Shake and strain liquid into a martini glass and garnish with olive.

Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake. Strain liquid into the absinthecoated rocks glass and finish with a spritz of orange zest and garnish with the orange peel.

HOUSEMADE SEAWEED VODKA (yields 8 cups) 14oz of washed, purple seaweed 8 cups of vodka Place seaweed and vodka into a sealed vacuum bag and cook sous vide at 125°F for 20mins. Remove and chill, then filter the mix through cheesecloth and bottle.


Ellenbourg Park in the Cotswolds and Chef David Kelman IMAGES COURTESY OF ELLENBOROUGH PARK

By Maralyn D. Hill




f you do your research or are lucky, you may come across the well-known country manor house hotel, Ellenborough Park, located in England’s Cotswolds. In addition to this memorable hotel, Ellenborough Park has a three AA Rosette restaurant with 3200 bottles in their wine cellar and a wine list of 530. The restaurant’s Chef David is fortunate in working with Head Sommelier, Clio Gildici,who has an “Advanced Sommelier” certification from the Court of Master Sommeliers. He is happy to share his knowledge with guests. Let’s get to know David a little better. David Kelman, executive head chef, respects quality food, and makes a point of buying locally and cooking according to the seasons. His favorite ingredients include quail and lamb, but his idea of a perfect meal is a good glass of wine with cheese, ham and pickles and some fresh crusty bread. David was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales. Since then, David’s career has rocketed. He became a member of the Welsh National Culinary Team in 1999, was recently promoted to team leader and captained the Wales squad in the 2012 Culinary Olympics, winning the Silver and Bronze awards. David has cooked for Wales in other competitions around the world. This

how did you get started? Chef David: It all started when I was 13 and started work as a plate washer in a local hotel, I used to prep fruit salad and other things and really enjoyed working with food.

includes winning silver at the American Culinary Classic in Chicago in 2003 and again in 2007, as part of a team of 12 top Welsh chefs, where he headed-up the pastry section. As an avid fundraiser for children, family man David was involved in Chefs’ Night Out in 2011, an event to raise money for the South Wales Children’s Hospice, Tŷ Hafan. David’s contribution to the auction was to cook a meal for someone in their own home and he raised an impressive £4,700. He also cooked for the Sunrise Walk, which was arranged by the bereaved children’s charity, Winston’s Wish.

Maralyn: What was your families’ reaction to your career choice? Chef David: My family were really supportive in what I wanted to do; they encouraged me to better myself and never tried to push me into a different direction. Maralyn: Did you do an apprenticeship or go to a culinary school? If so, could you tell us about it? Chef David: After I had finished school at the age of 16, I went to Coleg Llandrillo, which at the time, was in the top 5 catering colleges in the UK. I spent 4 1/2 years there, learning hotel management, kitchen and then specializing in pastry. It was a great time.

David has been fortunate enough to cook for the Queen twice; once at the state opening of the Welsh Assembly in 2007 and another time at the fourth Welsh Assembly in 2011. David has also cooked for the Prime Minister, David Cameron, in March 2012 at Number 10, as part of St. David’s Day celebrations.

Maralyn: Which is your favorite station in the kitchen, the hotline, pastry, etc.? Chef David: I love pastry, but I can’t work in there, as I need to manage the kitchen; you will find me on the hot plate, calling checks, cooking and checking dishes.

David has played a big role in obtaining Three AA Rosettes for The Beaufort Dining Room at Ellenborough Park, Gloucestershire’s first ever and only Five Star hotel. The chef is also a finalist for Cotswold Life’s ‘Chef of The Year’ and The Beaufort Dining Room is a finalist for ‘Best Restaurant’.

Maralyn: What is your favorite comfort food and is there a particular reason? Chef David: I would have to say that bread is the one thing I love, whether it is toast, to freshly baked bread, to a door stop sandwich with ham pickles, cheese mayo and salad. You can’t beat it.

David lives in the Cotswolds and when not in the kitchen at Ellenborough Park, he can be found catching-up with his wife and two children. Maralyn: When did you start showing an interest in cooking and


Maralyn: Do you have a favorite dessert? Chef David: It would have to be sticky toffee pudding with vanilla ice cream, that warm sticky pudding with dates and the toffee buttery sauce; you can’t beat it on any day of the year. Maralyn: What is your favorite type of food to prepare? Chef David: There are many things I like, but when I have to do veg section, I did enjoy that; the care and attention to detail to make the vegetables for the mains stand out, as something more than just vegetables, and letting the natural flavor sing for itself is something chefs forget about. Maralyn: How do you personally view presentation? Chef David: Presentation is key, if it looks good; clean and tidy is a good start, but the flavor of the dish must be better. There is no point having a dish that looks great but tastes poor. Maralyn: What is your favorite cooking utensil? Chef David: I don’t think I have a favorite utensil; I use a lot of different utensils in work, but none really stand out as the best. As long as they are good quality and serve a purpose for a certain job, then I am happy. Maralyn: If you could provide one or two tips for prospective chefs, what would it be? Chef David: When you start out or just finish college training as a chef, don’t think you can just jump into a job and be a sous chef and earn loads of money. Start at a really good

Cuisine until even and flat, roll and straighten the banana in the coriander. Put the banana into the middle of the Chicken, season then roll and wrap in the ham slices, wrap in caul fat then cling film, water bath at 64°C degrees for 25-30mins, remove and rest then toss in a hot pan with butter.

place, learn from that chef, stay for a couple of years, then move on, and build on experience and you will climb the ladder. Then, you will be a top chef and earn the wage that goes with it. Also, always listen to your chef and do things the way he wants; they have the experience, they have the knowledge, and then when you leave, you can choose to use that knowledge or change it to suit yourself. Maralyn: Do you cook at home a lot? Chef David: If you ask anyone about having a chef as a husband, they will always think of what great food my wife must be eating every day. In reality, we are like ships in the night, don’t see much of each other and don’t cook much either. Maralyn: What are the highlights of your career, your “ah ha” or “wow” moments? Chef David: I am very lucky in my career to date; I have cooked for the queen, Prince Charles, the Prime Minister and on a number of occasions. I’ve represented my country, Wales, for 14 years in various competitions around the world. I have been voted best chef in my region of work and also been on TV in a cooking competition. So I have been very lucky so far. When you go out, where do you go to eat? Chef David: If and when I go out, I am always with my wife and 2 kids, so where we eat is never an important one, as long as we have quality time together. Maralyn: Do you focus on using local products? If so, to what degree? Chef David: We try to use as much local products in the hotel where the product is good and right for what we need. Not everything local

Quail Egg Bhaji

is the best, but we do have 7 counties around where we work, which I call our local neighbors and where we spread our net wider for the right products.

4 Quail eggs soft boiled 2½mins and shelled 2 red onions thinly sliced 1 small green chilli – chopped fine 1tbsp butter melted ½tsp. red chilli powder ½tsp ground turmeric 2 curry leaves 6tbsp gram flour 3tbsp rice flour ¼ bunch of coriander chopped (Small fryer/Japanese vegetable slicer)

Maralyn: How do you work with local growers, if you do? Chef David: I have one local farmer which I have used for many years. He phones me up and tells me what he has. I will take as much as I can from him- fantastic products. Maralyn: Anything else you would like to share about being a chef? Chef David: Being a chef is great, hard work with long hours, under appreciated by most, but with the greatest satisfaction of any job. To be able to give a guest a memory and an experience that they won’t forget is priceless.

Mix all the ingredients together except the quail egg. Season and leave to settle for 10 mins. Then wrap 4 quail egg in the mixture and deep fry until crisp when needed.

Chicken Jus

Main Course Carrot Puree

2kg chicken wings 2ltrs chicken stock 1 carrot chopped ½ celery chopped ½ leek chopped 2 onions chopped 2 cloves garlic 3 tbsp curry powder 1 bunch coriander stalks 1 bottle white dry wine

Place all of the ingredients into a Vac Pac bag and seal, reseal into another Vac Pac bag, place into a pan of boiling water, cook until the carrots are soft, remove from the bag and place ingredients into a blender, blend until smooth.

Roast the Chicken wings until golden brown, in a heavy bottomed pan. Sweat off the Vegetables and Garlic, when browned off add the Curry Powder and cook for a few minutes, then add the white wine, reduce all the wine then add the bones, Chicken stock and the Coriander stalks, cook out for 1hr, strain and reduce to the required thickness.

Maralyn: Would you share a recipe with us? Chef David: This is my main course dish from when I was on Great British Menu on TV.

2 large carrots 2 pinches of curry powder 200ml double cream ½ clove of garlic

Black Onion and Crispy Chicken Skin

Chicken & Banana

500g Carmarthen Ham slices 2 chicken breast (corn-fed) 100g coriander chopped 2 large bananas, straight as possible 500g pigs’ caul fat

4 large chicken skins 100g black onion seeds clarified butter salt

Using a sharp knife, clean as much fat as you can from the chicken skin. Then brush with the butter,

Remove skin from Chicken, using a meat hammer, batter the chicken


season, then sprinkle with the black onion seeds. Place onto grease proof paper, top and bottom, and then bake between two heavy trays at 180°C for 12mins. Remove from the oven and leave to cool.

Spiced Potatoes

dirty Maris piper potatoes, cut into a barrel shape, 1 per person 1 clove of garlic thyme pinch of chilli powder ¼ teaspoon turmeric ¼ teaspoon of crushed mustard seeds 2 banana shallots sliced chopped coriander Add a little oil into a frying pan, add the potatoes and color a little, then add the spices, garlic, and thyme, fry a little then season roast in the oven. When cooked, drain and place in a warm place.

Tomatoes 2 serving

Place the tomatoes into a warm oven with the oil, garlic and thyme, and season until they are soft.

Cucumber and mint dice one cucumber 4 leaves of chopped mint 1 sliced shallot 4tbsp thick yogurt

Mix all the ingredients together and season.

Butternut squash

8 large balls of butternut squash thyme sprig 1 clove of garlic crushed 50g butter Blanch the squash balls till just cooked. Then place them into a pan with the butter, garlic and thyme and gently fry with only a little color.

Button baby onions 8 baby onions

Blanch the onions in their skin until soft, peel, then add them to the pan with the squash Finish Garnish the dish with coriander cress. WOW! Thank you Chef David for the wonderful and insightful interview and recipe. It’s easy to see why you have won so many awards.

Executive Chef Milton Rebello Regina Canada’s first Gold Medal Plate Winner By Janice Nieder

Bill Clinton Cookie, courtesy of CJ Katz


become a chef? MR: My Ma was inspiration. She is still the best chef in the family. JN: First thing you cooked? MR: A nice fluffy chorizo omelette. JN: If you weren’t a chef, what would you be? MR: I was always interested in fine art. I think I would have explored that. For now, I get to use my inspiration on a plate instead of a canvas. JN: Most exciting ingredient or cooking trend? MR: Flavored vinegar. Flash pickling is fun. JN: Is there an ingredient or food trend that you hate? MR: I stay away from any ingredient that is not sustainable or produced/ processed with ethical practices. For example, force-fed geese or foie gras or shark fin.

JN: What is your proudest culinary moment? MR: Winning the Bronze medal at the Canadian Culinary championship, 2013, in Kelowna. Being the first chef from Saskatchewan to ever place in the top three of Canada. Note: Chef Rebello’s winning dish was Lamb and Goat Cheese Duo: Mustard and Pistachio Crusted Oven Roast Lamb, Green Pea and Mint Puree, Corn and Golden Heritage Potato Hash Cooked in Lamb Jus, Cherry Port Wine and Ginger Reduction; Goat Cheese Dusted with Beet Powder and Encased in Indian Inspired Vegetable and Spices, Paired with Pear Chutney and Lentil Tuile. JN: Famous people you’ve cooked for? MR: I have had the privilege to cook for His Highness Prince Charles and Camilla, Prime Minister Steven Harper, Governor General of Canada

My Ma was inspiration. She is still the best chef in the family


couple of weeks ago, I was invited to join a handful of other journalists to train with the Royal Canadian Mounted Police at the RCMP Academy in Regina. A once in a lifetime opportunity, this was one of the hardest 24 hours of my life. However, the pain quickly faded, since our valiant efforts were rewarded with a stay at the historic Hotel Saskatchewan Radisson Plaza, one of Canada’s grand railway hotels. My corner suite was bigger (and certainly more lavish) than my apartment at home, but the highpoint of my stay was meeting their remarkable Executive Chef, Milton Rebello, a Gold Medal Plate winner at the Canadian Culinary Championship. I had so enjoyed every morsel of his imaginative six-course brunch (which started with an apple and bacon cinnamon bun and ended with a stunning dish of rhubarb ale braised short ribs topped by a perfectly fried quail egg) that I wanted to meet the man under the toque.

Once I began interviewing this extremely talented yet humble chef, I quickly realized he exemplifies the hotel’s motto, “Life’s too short for ordinary!” Janice Nieder: Where were you born? Milton Rebello: I grew up in Mangalore, India, which is a Southern coastal town. JN: How would you describe your cooking style? MR: I love to cook with local ingredients, many which I find in Regina’s Farmers’ Market. I then bring the flavors to life with respect, passion and some of my ma’s secret spices. Note: If the Farmers’ Market doesn’t have something he wants, Chef Milton will simply plant it in his family’s garden, where he, his wife Louise (also a gifted chef) and two small daughters, Skye and Livia, grow fruits, vegetables, edible flowers and herbs. A large portion of the space is devoted to a variety of mustard plants, one of his favorite ingredients. JN: Who or What inspired you to


David Johnston, President Bill Clinton, Crown Prince of Saudi Arabia Salman Bin Abdulaziz, Princess of Pataudi Sharmila Tagore, Sir Paul McCartney and Michael Bublé.

stuffed flat breads (Parathas) with spicy carrot pickle, rice crepes with cardamom flavored coconut and jaggery. It was a pleasant surprise every day.

JN: If you were going to get a culinary tattoo, what would it be? MR: Culinary trends keep changing but tattoos stay. I have culinary engraved on my heart.

JN: What is the strangest food you’ve ever eaten? MR: During my travels to China, I have tried everything that my wife Louise would recommend. Of course, she will not tell me what I have tasted till I have had a big chunk of it. But I guess I will try anything for the first time.

JN: For your final supper you’d choose? MR: Fresh oyster, finest caviar and champagne. Go out in style! JN: If you could spend a month studying the local cuisine of a country, which one would it be? MR: The cuisine of Peru and Chile. JN: What comfort food do you make for yourself after a bad day? MR: I always save a big bag of salty potato chips for a rainy day. JN: What did your mom pack in your lunch box? MR: I had the best lunch box when I was growing up; spiced vegetable


JN: And how did you meet your wife? MR: My wife was born in Chengdu, Sichuan province, China. I met Louise by sheer destiny. She was studying textile and fashion designing at University of Alberta, but in her third year of her Degree program she switched to the culinary program at NAIT (Culinary School in Edmonton). I was doing a vegetable and fruit demo there and for the first time I found a student who was blessed with better skills and attention to detail than I.


Chef Milton Rebello with Rhubarb Ale Shortribs, courtesy of CJ Katz

Morning Glory Cookies aka “The Bill Clinton Cookie”

Chef Rebello graciously allowed me to share his recipe for a scrumptious, healthy breakfast cookie that so enamored President Clinton when he stayed at Hotel Saskatchewan, that the name was changed to the “Bill Clinton Cookie”. Makes approximately 24 cookies 1.5oz scoop 284g Butter 500g Brown sugar 5g Salt 3 Eggs (135ml) 10ml Vanilla 30ml Water 375g Pastry flour 15g Baking powder 8g Baking soda 315g Rolled oats 75g Chopped pecans 75g Shredded coconut 75g Shredded carrots 75g Raisins In a mixing bowl - cream butter to light and fluffy consistency. Mix in brown sugar/ salt and whip till evenly mixed and creamy. Lightly whip eggs- add to the butter sugar mixture. When evenly mixed, add water and vanilla. In a separate bowl, sieve flour/ baking powder and baking soda. Add flour to the mixture- mix evenly. Finally add all the remaining ingredients; rolled oats/chopped pecan/ coconut and raisins. 1.5oz scoop should get approximately 24 cookies. Scoop on a parchment paper/ baking tray at 350°F for 14 minutes. Note: This is just the starting point. Feel free to embellish with a variety of your favorite nuts, seeds and dried fruit.


Crete’s Culinary Sanctuaries A

By Aurelia Smeltz

delectable way to discover Crete and its distinctive cuisine is by participating in one of the finest programs offered for food-culture enthusiasts and students alike: Crete’s Culinary Sanctuaries (CCS). CCS offers a variety of annual seminars on Cretan cuisine and culture, conducted in Crete’s rural communities, at historic sites, and on organic farms in mountain regions not usually visited by tourists.

locally-owned lodges, some of which are featured in National Geographic for best practices in sustainable tourism.

These seminars are unique not only on Crete, but in the international culinary scene because of their intensity of purpose. CCS was founded in 1997 by Nikki Rose, a Greek American professional chef, graduate of the Culinary Institute of America, writer, and culinary seminar director. She is also a responsible travel adviser for projects in Brazil, Cambodia, Europe, and the USA.

This is a culinary and cultural immersion course emphasizing sustainable tourism, organic and biodynamic farming, olive oil production and viticulture. It is perfect for students in Culinary Arts, Culinary Sciences, Hospitality, and Nutrition. Participants learn about the cuisine of Crete, which is the basis for the healthful Mediterranean Diet, along with other aspects of the culture, such as history, music and dance.

These unique seminars have changed the lives of participants by enriching their understanding of how the preservation of culinary traditions actually protects precious food sources; this is called “sustainable practices.” The seminars have also contributed in very significant ways to preserving and protecting Crete’s precious cultural and natural heritage. These are ambitious goals and outstanding accomplishments. On the one hand, Ms. Rose has recruited a team of experts in the international culinary and nutrition field as teachers in her seminars and, on the other hand, has gathered Crete’s organic farmers, winemakers, chefs, home cooks, gardeners, fishers, and artisan food producers to be integral participants. Those enrolled in her seminars—the general public,

Students learn about research that has been conducted on changes in lifestyle that have occurred because of the Mediterranean Diet. They go on guided botanical hikes to learn about native vegetation incorporated into the diet and the importance of conservation initiatives to protect Crete’s biodiversity.

with villagers. The evening usually ends with entertainment by local musicians playing the Cretan lyre and other instruments.

professionals or college students who earn credits--go to the organic farmers, the home cooks and the fishers to learn from them in their own environments.

Study Abroad—The Mediterranean Diet and Lifestyle--for university students and professionals. This is a two-week, accredited course offered in the town of Heraklion, several traditional villages on Crete and also in Athens. Students study different aspects of the Mediterranean diet through activity-related experiences, including visits to archaeological sites, organic food markets, farms, traditional tavernas, and olive oil factories.

The seminars change annually, but here are examples of past events that have been very popular: Celebration of Crete’s Biodiversity and Historic Food and Wine Routes. For the general public, this seminar offers a mix of healthful eating and outdoor activity in regions of Crete, where many residents live to be a hundred years of age or more. Participants traverse hillside trails, observe wild thyme, sage, and oregano, and experience local wine-making festivals.

Students participate in interactive cooking demonstrations by expert chefs and occasionally harvest and shop for ingredients for their meals. The courses are taught by Ms. Rose and nutritional experts from various universities. Students are housed in

Before the evening meal, there is a trip to the fishing docks, organic farm or markets to select the food that will be prepared and enjoyed


CCS also organizes private group workshops/accredited continuing education programs for professionals in the healthcare and hospitality industries. These intensive workshops focus on the interrelationship between our safe and good food sources, cultural-agricultural heritage, human health and the health of our environment. How to Register for CCS Programs: USA Telephone: 202.422.4635 For private tailored programs, academic study tours or professional workshops: Contact Andreas Spiridakis, CCS Program Coordinator

Cuisine Recipes from Chef Nikki Rose’s Book Crete: The Roots of the Mediterranean Diet © Nikki Rose 2011

flour for rustic breads. I like beans as the star of a salad. Certain beans make ideal medleys with certain herbs. For instance, black-eyed peas with fresh dill is a fantastic combination. Lentils have a very robust flavor, so they hold up to

We eat a lot of beans in Crete. Some varieties are made into fritters (chickpeas and split yellow peas) and added to a long list of vegetable or meat dishes. Some are mashed and served as a dip along with other meze items. We also use chickpea

powerful seasonings and garlic. Plan to make bean salads about an hour before serving (or overnight) to let the flavors meld. Bean salads will keep under refrigeration for 3 days.

Black-Eyed Pea Salad

Serves 4-6 people as part of meze 2 cups cooked black-eyed peas 1 small onion, diced (purple onions work great for this) 2 cloves garlic, minced 1tbsp fresh parsley, chopped 1tbsp fresh dill, chopped 1 small chili pepper, minced or a pinch of dried red pepper flakes 2tbsp extra virgin olive oil 1tsp white wine vinegar a pinch of salt and black pepper Mix all ingredients together, marinate in the refrigerator for at least an hour before serving. Kali Orexi!

1 pound string beans, strings removed, of course 2tbsp extra virgin organic olive oil 3 cloves garlic, chopped 1 medium tomato, diced ¼ cup fresh parsley, chopped 1 tsp high-quality dried oregano ½tsp sea salt freshly cracked black pepper


Fresh String Bean Salad

Some of my favorite meals have been created out of sheer laziness or lack of time. I like to find ways to retain individual flavors of vegetables I’m privileged to acquire straight off the plant. One-pot dishes are great but flavors can be lost due to high heat or overcooking. I want to eat good food even though I’m just as busy as everyone else. Chefs need breaks from the office too. My neighbor, Eleni, is a professional organic farmer. She gave me a sack of gorgeous string beans. I could have prepared them in the traditional Greek way – braised with aromatics. But they were so precious, I tried something different.

Fill a stockpot with ½ inch of water. Bring to a boil. Add beans, lower heat and simmer until tender (about 5mins). Drain and reserve. Return the pot to low heat and gently cook garlic in olive oil for 2mins just to take the raw edge off. Remove from heat. Add beans and remaining ingredients. Tastes great warm or at room temperature.


Coming September 28th 2014

Shop. Cook. Eat.

Katherine Frelon

To learn more go to

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Graduates' placement is our success!

Images: Jessica Pearl and Kristin Hettermann. Aerial Photo:


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Our Puerta Privada Experience An Incentive To Remember By Maralyn D. Hill Norm & Maralyn Hill on Terrace


Xxxxx xxxxx

Purifying Crystal from Joya Spa


Walking to Joya Spa


ur one night incentive at the Omni Scottsdale Resort & Spa at Montelucia was more than expected. Arizona is noted for its Mexican/ Spanish heritage. This Omni Resort goes even further by adding a Moorish-inspired touch of Andalusia, Spain.

Joya Spa Palace Suite for our Privada Experience

For Omni Montelucia, located at the base of Camelback Mountain, the phrase “Montelucia,” translating approximately to “mountain light,” was appropriate.We checked in early afternoon to enjoy the property before our Puerta Privada Experience. Our anticipation had been building, as we were contacted ahead of time to see our preferences on massage therapists and then came a call from Chef Tom. He wanted to check the menu to see what our likes and dislikes were. Neither of us were sure what to expect. Now, believe it or not, we got another call with a secret password to use when we arrived at the Castilian –style doors. All of this added to the intrigue.


Wellness Our experience was not to start until seven-thirty, so around three in the afternoon, we checked out Crave Café for some of its homemade delicious gelato before heading to the adult pool.


The bewitching hour was approaching, as the sun was starting to rest over Camelback Mountain. Even though we’ve been married twenty-four years, we felt romantic, lovely, and smiling like a Cheshire cat as we knocked on the large wooden doors, provided our password and entered a world of intrigue. Our butler led us up the staircase where we each put a stone in the fountain and made a wish. In this deeply peaceful environment, the massive crystal drew us near. As we both placed our hands on it, we took deep breaths to prepare for what was next. As we ventured down the hallway and the doors opened, we were overwhelmed by the exotic beauty and old-world charm of our spa suite. This spacious hideaway was accented with candles, antique lamps, plush pillows and Moroccan antiques. Our butler showed us around the suite and the terrace outside. It featured a private pool which lights the air, a telescope to look at the stars, an iPad with an app to

discover all the constellations, and the table where we would enjoy our dinner.

IN-CEN-TIVE, noun, something inciting to action or effort, as the expectation of reward or the fear of punishment; adjective, inciting and motivating.

Back in our suite, our butler introduced us to our two massage therapists, Abigail and Angie. They had us change into our robes and slippers and relax for fifteen minutes before our massages. As we rolled around the bed, tossing pillows out of the way to be close, we appreciated the quiet, peace, no phones, and joy of just being with each other and savoring the moment. At eight promptly, Abigail and Angie returned to start our massages that were suited for each of us individually. First from a chart of flowers, we picked our favorite and they let us smell the oil to match. Norm’s was right on target and Maralyn’s needed to be adjusted, and then we were in for an hour of sheer bliss where all worries and cares melted away. We’d never experienced a couples massage before and sharing this quiet and peaceful time with a soft jazz/blues music in the background was magic.

The above definition is from Webster’s Dictionary. I would cross out “the fear of punishment,” as I have only witnessed positive results from incentive programs, whether individual, group, small or large. For more than three decades, I wrote and was involved with incentive programs. Seeing results produced were phenomenal. Some were over-the-top luxurious and others were individual rewards.

Luxe Beat Magazine is encouraging the following

At nine, our massage was over, but we still had more to come. We chose to change and enjoy dinner in our regular clothes, but we could have remained in our robes, as the terrace was ours.

• Readers, please consider sharing the best incentive program you’ve experienced. • CVBs and Tourism Bureaus, send us a list of 8 to 12 reasons why your destination is an ideal incentive destination. • PR firms and individual properties, same criteria as CVBs and Tourism Bureaus. Cruise Lines, same criteria as CVBs and Tourism Bureaus. • Individual attractions, tell us why you are so special.

The exquisite flavors of our Spanish-

With destinations, we will break cities down to different tier cities. We encourage you to have some individual attractions. Provide us with reasons why experiencing what they offer is special. The goal of companies running incentive programs is for participants to walk away with positive unforgettable experiences. We will be looking for the ideal incentive and board meeting locations and you can help us find them. You may wonder why I lumped board meetings in with incentives. Simply, because board meetings are frequently as luxurious as incentive programs.


If you want us to do a full feature on your destination or property, you’ll have to bring one or two of our contributors out to cover your property. If you want to be part of the general overview, then we will just need your lists and photos. It would help to have some quotes from those who have endorsed you. Luxe Beat Magazine realizes that our readers want real experiences and not fluff. We are pretty good at reading through the fluff. We also know, we will be able to provide more insight when you pitch in and share your knowledge. This article from our August 2014 issue is certainly an example of a luxury incentive destination, Summer Has Arrived At The Ritz-Carlton Lake Tahoe as well as either of the Raffles properties featured in Raffles Extraordinary Luxury Expected, which was published in November 2013. Most business people understand that incentive programs are not a line item budget expense. They are based on a percentage of increased sales over the past year. That increase also covers some additional profit. In addition, people who are trying to achieve the incentive but don’t, are adding to the fund. That is usually where expenses are covered for home office personnel who accompany the program. Those who achieve the incentive in the U.S. usually receive 1099s. The following year, the target for the incentive program is set higher for sales goals, hence a greater profit margin. Sales meetings are handled in a different manner. So, to all of our readers, help us incentivize you with ideas and please share yours.

Chef de Cuisine Tom Vyjulil

influenced meals came to life, starting with our champagne toast. Our first course and wines paired well to accompany each. In a moment, we will share our customized menu, but before, you need to know we dined at our own pace. We could ring for our butler if we wanted to speed up the pace or relax and take more time to slow things down. Toasting each course, let us celebrate a different aspect of the experience. We enjoyed playing with the iPad and finding constellations in the sky around Camelback Mountain between each course.

Chef de Cuisine, Tom Vykulil, also came out and introduced himself, before, during and after the meal. Everyone wanted to be sure we were satisfied.

Our Menu

Duo Appetizer Gina’s Burrata (Balsamic Reduction, Heirloom Tomatoes) Woodfired Australian Lamb (Mint Crème Fraiche) Paired with Chandon Rose Entrée Prosciutto Wrapped Jumbo Shrimp, Seared Scallop, Chickpea, Kale, Lemon Salad Duo Appetizer Image Maralyn D. Hil



The Castilian-style door

one we will never forget.

Paired with Frog’s Leap Sauvigon Blanc

When we finished our meal, we sat back and relaxed. No one rushed us, including ourselves. It was late for us to finish dinner. But, we were so comfortable, we just wanted to enjoy the surroundings. We were looking over the pool, out to Camelback Mountain, which still shows up clearly in the dark. One of the topics of our discussion was just how much we enjoyed this extraordinary experience.

Duo Dessert Baby Baci (Chantilly Cream and Ganache) Dolce & Salato (Vanilla Gelato, Caramelized Bananas, Cherries, Bacon, Whipped Cream Paired with Saved Zinfandel Blend For both of us, the lamb chop was a real winner, but the entire meal is

Neither of us are known for relaxing

Our room with view of Camelback Mountain


easily or often, and yet our Puerta Privada Experience at the Omni Montelucia achieved its goal in having that happen. When we walked back through our beautiful suite before exiting the spa, we walked hand in hand down the staircase to return to our lovely room. Our evening was romantic, memorable, relaxed, rejuvenating and beyond anything we ever expected. Thank you, Omni Montelucia, for having us be one of your guests to initiate this wonderful program.

La Caldea A Super Spa In Andorra


hen I made my way to Andorra two weeks ago, I packed sturdy shoes, a rain coat (just in case) and a few light sweaters. It may be the middle of summer, but the tiny country is surrounded by the mighty Pyrenees mountains, some of them snow covered even in August and wedged in between Spain and France. Therefore, I did not expect the sun drenched days of my current home town on Spain´s Costa Blanca, which was my starting point.

By Inka Piegas-Quischote

window the next morning, I was nearly blinded by a stunning sight. The sun reflected off a decidedly futuristic structure just across the road, entirely covered with mirrored tiles. A peek pointed into the flawless blue sky and made me think that this building might be a church or even a cathedral.

Hiking in summer and skiing in winter, that’s what Andorra is famous for. I was prepared for long walks along streams, through meadows covered in wild flowers, cobbled streets in the mountain villages and a stroll around La Vella, as the capital of Andorra is called. I was however not prepared for the surprise I got the next morning.

But no, as my enquiry at reception revealed I was indeed looking at a place of `worship`, but to health and beauty. What lay nearby was La

I had arrived in the middle of the night and therefore had not seen much. But, when I opened my hotel


Caldea, a super luxury spa and a landmark of Andorra La Vella. Conceived by a French architect, it was designed to symbolize the Andorra mountains and to reflect the sun and, in winter, the snow; hence the mirrored tiles. Given that I felt still a little stiff from my long journey by train and bus from Alicante to Andorra via Barcelona, I couldn’t think of anything better to do but to enjoy a day in a first class spa. In 10 minutes flat, I was on my way.



Each guest room has an amazing view of the Sound from its room wide floorto-ceiling picture window.

Access is over a footbridge which crosses a roaring river dividing the city of La Vella. Even the bridge is covered in mirrored tiles on the outside, a theme which continues throughout. I hadn’t packed a swimsuit or a bathing towel, but that was no problem. As you may know, Andorra is a tax haven. In fact, many day visitors from neighboring Spain and France only come to shop for cheap alcohol, cigarettes or any imaginable brand of designer clothes, shoes or jewelry. I didn’t have to go back to one of the main shopping streets though, because, naturally, a spa like this has more than one chic boutique where I happily got what I needed. I proceeded to reception where I was given a choice of “packages” as a day visitor. The cheapest starts at about EUROS 40 and allows you 2 hours plus 1 hour for a meal in the Oasis restaurant. I bought a bigger one and was, again spoilt for choice. La Caldea features several indoor and outdoor lagoons, each with a different theme. Then you have the thermoludic area, fed by healing thermal springs. Baths are abundant: an Indo-Roman bath, a sirocco bath,

opted for a swim in the tropical lagoon first, followed by a water massage in the thermal area and more pummeling in the hammam. After about 2 hours of this, I felt as if I had shed ten years!

an Icelandic bath and a Turkish hammam; not to mention, Jacuzzis and an aqua massage area. Also, there are beauty treatments galore: manicure, pedicure and a hairdresser; and all of this in a truly vast area, connected by staircases, equally covered in mirrored tiles.

By then, I was also hungry and thirsty, so I got dressed and made my way to the breakfast bar. A five fruit cocktail, a coffee, muesli with fresh strawberries and a feather light omelet went a long way to restore me.

I proceeded to the beautiful changing rooms and, clad in my brand new bikini,

I know, you shouldn’t swim when you have just eaten, but I couldn’t resist the outdoor lagoon, particularly as this was an unexpectedly hot summer day. I did more drifting and relaxing than swimming, which was just wonderful. And then it was time for beauty treatments. I had a facial and a manicure and had my hair streaked and cut at the hairdressers. After all this pampering, I went to visit the Oasis restaurant and although I very seldom eat meat, I fell for a succulent sirloin steak with spinach and new potatoes. I am not surprised that many citizens of La Vella are members of this fabulous spa and go every day.




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

reservations 1 800 441 1414

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









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

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Why settle for ordinary when you can experience the extraordinary. Savour the rich flavours of Québec’s unrivalled Charlevoix region in an idyllic setting. Whether it’s Sunday Brunch at Le Saint-Laurent Restaurant or award-winning gastronomy at Le Charelvoix — our beautiful dining rooms overlooking the St. Lawrence River — the innovative menus showcase the best local products. Extraordinarily delicious in every way! FA I R M O N T L E M A N O I R R I C H E L I E U









TIMELESS WAIKIKI Situated on a spectacular stretch of legendary Waikiki Beach, “The First Lady of Waikiki” has welcomed visitors to a place of refined elegance and Hawaiian hospitality since 1901. Combining contemporary style with traditions of a bygone era, this iconic ocean front resort provides a timeless setting of genuine Aloha and personalized services. Its beautifully appointed guestrooms, award-winning restaurant, landmark bar, signature Afternoon Tea and rejuvenating spa ensure a rich and memorable experience. With the Timeless Waikiki package, receive every 4th night free, daily breakfast for two, room upgrade and $100 dining credit. FOR RESERVATIONS, VISIT or CALL 866.716.8112 and mention timeless

* Offer subject to availability and blackout dates. Other restrictions may apply and are subject to change without notice. For full terms and conditions, visit ©2014 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. SPG, Preferred Guest, Westin and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, or its affiliates.

Visit Hilton Hawaiian Village® Waikiki Beach Resort and discover

the top 10 things to do at Waikiki’s favorite oceanfront playground. 1-800-HILTONS • 808-949-4321

4 3

1 Waikiki Starlight Luau®: Waikiki’s only luau extravaganza under the stars, featuring four fire knife dancers.


Hilton is the proud partner of the series, Hawaii 5-0. Dine at Tropics Bar & Grill and enjoy Hilton’s official Hawaii Five-0 cocktail.



Hawaiian Cultural Activities. Demonstrations of Hawaiian arts, crafts and culture, exclusive to Hilton Hawaiian Village, including hula and Tahitian lessons, ukulele, lei-making and more.

Friday Night Fireworks. Enjoy the energy of the “Rockin’ Hawaiian Rainbow Revue” at 7:00pm pool side, or sit under the stars and enjoy the dramatic fireworks spectacular every Friday night at around 7:45pm.

The best pools and water slides in Waikiki. Five unique resort pools in all.


Our beautiful green lawns are the perfect place to start your mornings in Waikiki with daily morning exercise classes: Yoga, Aerobics or Tai Chi.

Explore the Waikiki coast on Hilton’s 54´ catamaran, “Spirit of Aloha,” from the Hilton dock in front of the resort. Enjoy snorkeling, sunset cocktails or Friday night fireworks & dinner.



Learn how to surf or stand-up paddle surf with the experts where surfing was born. Lessons and rentals available at Duke Kahanamoku Lagoon.


The award-winning kid’s program, “Camp Penguin®” teaches kids about Hawaii and immerses them in the history and culture of the islands through fun outings and educational activities. For ages 5-12.

Spend a day on the widest stretch of sand on Waikiki at Duke Kahanamoku Beach. It was named “The #2 Beach in America,” by Dr. Stephen Leatherman on his annual list.

Private Shopping In Buenos Aires ALL PHOTOS BY LEAH WALKER.

By Leah Walker



hen thinking of Buenos Aires, Argentina, thoughts of the tango, Parisian-style architecture, polo and prime beef come to mind. But if you visit the capital of Argentina without an empty suitcase and an abundance of US dollars, I can promise you’ll leave with a pang of regret. Not only is Buenos Aires an outstanding shopping city, but thanks to a favorable exchange rate, especially with the blue dollar rate, visitors can leave with incredible deals on fine, handcrafted Argentine products. From custom leather items to jewelry to home goods, Buenos Aires is a treasure trove for even the most casual shopper.

Leah Walker: You’re from York, England. How did you end up in Buenos Aires? Sophie Lloyd: I came to Buenos Aires in 2010 out of wanderlust, and I’m still here four and a half years later. I’d been living and working in Shanghai as a fashion journalist for five years previously and wanted a change of scenery. My experience in China was amazing (and I really miss the food), but it wasn’t somewhere I wanted to live forever. I love to travel, and I wasn’t really ready to return to England. I’d never been to South America, and I’d heard great things about Buenos Aires, so I just took a chance and booked a flight. Like most, I fell in love with the city, and now it feels like home.

A lot of the local designers and artisans only produce small limited edition collections, that you won’t find anywhere else With limited time in the city and a specific list of items I wanted, I took to Google for a Buenos Aires shopping expert. Who I found was Sophie Lloyd, founder of Shop Hop BA. I left the city with a custommade leather jacket, a custom-made pair of leather boots, Patagoniainspired perfume and leather bag from a local designer. Had I more time, my suitcase surely wouldn’t have shut. After my shopping high wore off, I sat down with Sophie for some insight into the shopping scene of Buenos Aires.

There’s also a growing trend of hidden, private appointment-only showrooms and artisan workshops that you wouldn’t come across on your own, unless you are in the know. A lot of the local designers and artisans only produce small limited edition collections, so you’ll come away with something special that you won’t find anywhere else.

hanging out in Palermo Soho who are a bit more experimental with their look.

LW: When potential clients contact you, how do you go about customizing their shopping experiences? What are some of the benefits of using a private shopping guide? SL: I start out by sending a questionnaire by email to the client that gives me a better idea of their tastes, personal style and if they’re looking for anything specific. I’ll then create an itinerary based on that. Every client is different and shops in a different way, so I try to remain as flexible as possible. I also offer personal styling and wardrobe advice for more fashionfocused tours.


Having a private shopping guide saves a lot of time and helps distinguish the good from the bad. It enables shoppers to find exactly what they’re looking for at the best prices and gives insight into the local design scene from someone in the know.

LW: What led you to create Shop Hop BA? SL: I’ve always wanted to have my own business, and I’ve always loved shopping for myself and for others. When I arrived in Buenos Aires, I was a little overwhelmed by the shopping scene and didn’t really know where to start as the city is so big and there are so many distinctive neighborhoods. I decided to set up Shop Hop BA to offer private shopping tours and personal shopping services to help tourists and expats in their shopping quests. I also offer personalized shopping itineraries for those who would like some shopping tips, but don’t want to hire a shopping assistant.

LW: What items should shoppers not leave Buenos Aires without? SL: Visitors should not leave without a custom-made leather jacket, leather handbag, a pair of handmade leather shoes, ceramic penguin wine jug and a statement piece of clothing or jewelry from an Argentine designer. LW: How do stylish Argentine men and women dress? SL: It depends where you are in the city, but the majority dress quite classically. They’re not as experimental with their looks as people are in New York or London, for example, but they always look smart. The women are very feminine and like boho chic wearing tight jeans, heels and feminine tops. The men tend to dress in a preppy way. You will find a more hipster crowd

LW: What makes Buenos Aires a great shopping city? SL: Buenos Aires has a very unique shopping scene dominated by local designers and brands. I love the boutique shopping culture and many of the boutiques are housed in beautiful old houses and buildings.


LW: What are some of your personal favorite shops? SL: I don’t want to give away all my shopping secrets, but here are some of my favorite boutiques in the city: This concept design boutique is one of my favorites in the city for its housewares collections and interior design

Tramando by Martin Churba

One of Argentina’s most talented and longstanding designers celebrated for his experimental textiles and printing techniques

JT by Jessica Trosman

A new line by designer Jessica Trosman currently only available in an impressive concept space in Villa Crespo


Multi-designer boutique focused on handmade jewelry, crafts and housewares


Perfume laboratory that creates its own fragrances inspired by culture and history of Argentina

Pebble Beach Concours Weekend An Intoxicating Symphony For The Senses Story by Katianna Hasbrouck with Maralyn D. Hill Photographs by Katianna Hasbrouck and B. Wiley



The Lone Cypress



The Bed and Breakfast experience in Carmel is a must. Enjoying a cup of ‘Carmel Defogger’ coffee with Danish pastries by a crackling fire in the grey mist, reading the morning’s news of auctions gone wild, is the perfect start to the day. A wonderful way to work off breakfast is strolling along the tree-lined ocean walk to the beach. It’s a nature lover’s treat, watching dolphins and sea otters play, whether you prefer a fast paced jog on hard packed sand or meditating on sand dunes. The sun comes out late and reveals a bright blue sky shaking off the misty morning. Walking up the street into town can leave one breathless, especially seeing 3 Hennessey Venom GTs in black, grey and white casually parked--the fastest cars in the world catching their breath. After stepping into the Thomas Kinkade garden and gallery, the revelation emerges that Carmel, is in fact, a Thomas Kinkade kind of world. Fashion paired well with fashionable cars this weekend. Red pants were popular at the Concourso Italiano this year, while green pants were trending at the Concours d’Elegance. Baseball caps and straw hats were smart accessories on the men, as the sun is very strong when it finally comes out. Dresses were popular on the ladies. When the fog rolls in with

the crisp breeze, it’s best to be prepared with a warm sweater or wrap. And there is plenty of shopping in Carmel, in case you need an excuse to find something new. A special treat for the men is stumbling into the Club Shop and having famous designer Robert Graham himself personally select and button up a shirt for you and sign it. Food at the events, like the Quail, is wonderful if you are lucky enough to get tickets. The perfect location for twilight cocktails is the lounge at the Hyatt Carmel Highlands. Set in a misty forest, the expansive windows overlook the bay. In Carmel, an outdoor table in the garden setting at the PortaBella is a delightful front row seat for exotic cars passing by. Warming up with delicious crab bisque pairs well with the intoxicating rumble. The Concourso Italiano is held in a luxurious setting of rolling greens overlooking Monterey Bay. Held on Saturday for the first time, the 2014 attendance was at its peak. Viewing stands are a welcome seating area for the fashion show and car competitions. There are so many beautiful cars here it is hard to pick a favorite; it must be difficult on the judges. I favored the black 1961 Ghia L6.4 with white and black trimmed interior evoking the Rat Pack.

ABOVE Thomas Kinkade Garden & Gallery

Mazda Raceway Laguna Seca is an amazing experience. Watching prewar cars racing gives you a greater appreciation for these cars. It is amazing to see what they can still do on the say.

SECOND DOWN Most Elegant Open Car-1933 Auburn12-165S Salon Speedster

There is an incredible display of racecars there too; the 1969 Porsche 917K was iconic. Next stop, the Serata Italiana, is the biggest

FOURTH DOWN Concorso Italiano 2014 Lambos



he 64th annual Pebble Beach Concours d’Elegance was held the third weekend in August. This is no ordinary weekend. From the time you hop on California’s Highway 101 headed towards Monterey, the excitement is tangible. There is something different in the air. An Aston Martin careens by, then another and another, followed by a McLaren! Chasing each other with fluid grace, taking corners with the smoothest of ease, these vehicles in their wakes generate great fun for followers. Taking Route 68 into town can take the momentum away, as one comes to a screeching halt with all the traffic coming from the races at Laguna Seca, so better to opt for Route 218. The experience of entering Carmel-by-the-Sea is surreal. The main street with its majestic trees and quaint shops is flanked on either side by colorful Ferraris and Lamborghinis all the way down the hill to the water’s edge. Thunderous engines announcing themselves become the sweet soundtrack for the weekend.


gathering of Lamborghini owners in North America, with over 440 guests. The parking lot alone is an incredible showcase of these gorgeous cars. The unique silver blue original Lamborghini color with cream interior Aventador LP 700-4 Roadster was particularly stunning. It is evident at the fundraiser dinner that this generous Lamborghini family appreciates philanthropy as well as fine Italian cars. The 17 Mile Drive around the Monterey Peninsula is not to be missed. An enchanting, winding forest road weaves past golf courses sprinkled with deer. Wind swept cypress trees and views of the Bay are ethereal. The Lodge at Pebble Beach is a wonderful place to stop and enjoy a picturesque lunch on the large deck overlooking the bay and golf course where the Concours d’Elegance is held. Sunday is the Concours d’Elegance, “La Grande Dame” of car events. Parking is at a premium, so it is best to arrive early or take a taxi. The entrance proudly displayed a pristine collection of new Bugattis cordoned off in their own courtyard. Which color to choose? The concept lawn was a creative expression of all that is possible. The Mercedes AMG Vision Gran Turismo and the Supra were sleek. The world’s most beautiful collector cars and motorcycles were showcased; Talbots, Delahayes, Ruxtons, Tatras, Phantoms and Ghosts, cars prewar

and post. The competition included his and hers Duesenbergs. Doesn’t every couple need a set? Some cars needed a push up the hill to receive their trophy. One of my favorites was the Most Elegant Open Car winner, a beautiful 1933 Auburn 12-165 Salon Speedster. A festive atmosphere of flowing dresses and champagne was accentuated by Jay Leno’s MC humor. Can you believe he has 769 cars and 117 motorcycles? In a surprise win, Jon Shirley, the former president of Microsoft, took home Best of Show for his 1954 Ferrari 375 MM Coupe. Designed by Sergio Scaglietti for Roberto Rossellini, it was the first Ferrari to be honored with Best of Show and the first postwar car to win in nearly fifty years.

BELOW His and Hers 1934 Duesenbergs

The weekend is not complete without stopping by Doris Day’s Cypress Inn. The staff is welcoming, and the guests are like family, returning year after year, sharing stories of auctions, races and events. Live music in the living room and Doris Day tunes and posters create a cozy retro ambiance. Reserving accommodations in town for Car Weekend a year, or two in advance is recommended. Monday, the exotic cars have left; the town grows quiet. With eager anticipation, the magic of Concours weekend 2015 awaits. It was a pleasure to have Katianna Hasbrouck be a guest contributor and author for 90% of this event. We hope she becomes a regular. -MDH


Cosmetics Leader Celebrates 20 Years of Beauty Success and Innovation 64



bout five years ago, I, Maralyn, was introduced to Iredale Mineral Cosmetics when I had a facial in Rockland, Maine. The RN/esthetician did a wonderful job convincing me, I had to try them. After starting out simple, I have increased my use of the product line.. Sherrie is allergic to many cosmetics, so I was eager for her to try these products with their potential for our Luxe Beat reader. However, we wanted to tell you more than our experience, we wanted to share the story of the founder and President of Iredale Mineral Cosmetics, Ltd. So we asked for an interview. Maralyn: How did your interest grow in developing a simple and healthy line of cosmetics? Jane: I never knew what I wanted to be when I grew up, but along the way I picked up all kinds of unrelated experiences that finally came together to equip me for my present career. I had a career in the entertainment industry in Los Angeles, but eventually got showbiz burn-out. What I’d always wanted to do was to be involved with something that would enhance the lives of women and have some healing aspect to it. I’d seen the bad effects of makeup when I worked with actresses and models as a casting director and as a producer, so it suddenly occurred to me that there was a place for makeup that was good for the skin. I’d spent so many years working with women whose careers depended on having a flawless complexion, and the heavy makeup they were using to cover up skin problems was actually aggravating their skin concerns, instead of improving them. I started thinking about a solution – a makeup with true skin care benefits. I have always been interested in fashion, in wellness, in beauty, and in personal expression, so the leap into makeup was a very natural one for me to make.

By Maralyn D. Hill & Sherrie Wilkolaski


Maralyn: Was it a difficult challenge to develop products that were a combination of foundation, powder, concealer and sunscreen and yet good for the skin? Jane: It has been challenging to stick to our mandate of producing as natural a makeup as possible and at the same time satisfying the consumer who wants variety and innovation. Sometimes it’s really hard to give her what she wants without compromising our formulas.

Sherrie: How long did the development take and were there a lot of road blocks? Jane: Our biggest challenge has been dealing with growth when we were massively under-capitalized. I used to think that growing was easy. When you sold more product, you made more money and, therefore, could buy more raw materials. How naïve was that?! I had no backers, no mentors, but I did have a boyfriend, now my husband, who was a banker. We used to strategize every waking moment on how to get more capital into a business that was a lowly start-up. We’d grit our teeth and go to friends and family and pull together enough money to get us through the next phase and on it went. We kept hearing the same refrain, “It’s hard when you’re a start-up.” After ten years and exporting to 25 countries, I asked my accountant, “When do we stop being a start-up?” Finally, we got big enough to obtain a Small Business Loan and then finally a bank took us seriously. Maralyn: What were the first group of products to kick off your line and why? Jane: We incorporated in March, 1994 and started with five shades of loose minerals, which were mixed at my kitchen table. I began with mineral makeup – an unprecedented category at the time – because my mission was to develop makeup that was good for the skin. The minerals we use are clean, protective, calming and pure pigment. Today, the widespread use of mineral makeup has completely changed the industry, for the better.(See below for more on this.) Sherrie: What is the advantage of mineral makeup over conventional foundation and powder?

Jane: The benefits of mineral makeup are impressive. Minerals allow the skin to breathe and function normally – a boon to all skin types, but especially for those who are sensitive or suffer from acne or Rosacea. Women frequently seek options to cover what they consider to be visually frustrating conditions like acne, Rosacea and hyperpigmentation. Regrettably, they often make choices that are not effective and potentially make the problem worse. Mineral makeup is a healthy, skin-friendly alternative to traditional makeup. Mineral makeup not only provides superior coverage, but it is also UV protective, non-comedogenic and calms redness.

you using hair spray because I’ve just broken out in hives?” I had to do my demonstration with a shower cap on. However, all of the women were able to wear our minerals and their doctor gave us a wonderful testimonial. We test every product for sensitivity on 50 human subjects. Maralyn: I started four or five years ago with the Liquid Minerals foundation. If someone were to start with your products, what would you suggest? Jane: We’ve created new Starter Kits that make it easy to acclimate to the line. Each Starter Kit includes our loose foundation, pressed foundation, hydration spray, primer and a foundation brush, all in a chic travel cosmetic case with an extra large mirror. There are shades for every skin tone. It’s effortless makeup that actually improves the condition of your skin, which will boost confidence. Start there, and you will be amazed by how beautiful your skin can be!

Furthermore, if it’s a good mineral makeup, it’s devoid of ingredients that sensitize the skin and cause problems such as blocking pores. True mineral makeup should have protective qualities such as sun protection and antioxidants. It will appear light on the skin but also give excellent coverage. We do far more testing on our products than is required. All of our products are tested for comedogencity, sensitivity and phototoxicity. They are also dermatologist and clinically tested. You can trust them. But not all mineral makeup is created equal. It’s important to look at the ingredients and the claims that are made.

Sherrie: How has your line expanded over the years? Jane: This year, we are celebrating our 20th anniversary, which is an incredible achievement for the brand and the mineral makeup category. Over the past 20 years, we have expanded the line to include more than 400 products and we’re now available in 43 countries around the world.

Maralyn: How does mineral makeup work as a sun protector? Jane: Mineral makeup offers physical sun protection, as opposed to chemical sun protection. The active minerals, titanium dioxide and zinc oxide, in our mineral foundations literally block UV rays by acting like tiny mirrors on the skin, reflecting and refracting rays. This differs from most chemical sunscreens which absorb UV rays. Once chemicals have absorbed their limit, the sunscreen ceases to be effective and may actually turn into free radicals that damage the skin.

Sherrie: What do you see coming in the future development? Jane: We’re going to continue doing what we’re doing, but hoping to get better and better at it. We’re very engaged with spreading the word internationally and learning about markets that we haven’t yet opened. These are exciting times with new ingredients, new technologies and new ways of marketing them. Maralyn: You are obviously very busy at work with your mind going non-stop and I am sure you have a creative team, but you seem to take time for outside organizations. Do you have any in particular you would like to mention and why? Jane: I’m very interested in organic produce and fortunately I live in a community surrounded by organic farms. We have an organization here called Berkshire Grown that supports and encourages our farmers. My great treat on the

Sherrie: For those with allergy risks, how do your products rank? Jane: When I first brought out our mineral powders, I went to Santa Fe to work with a group of women who were seriously chemically sensitive. I remember so well walking into the room and one of the women said, “Are


weekends is going to the farmers’ market and seeing my farmer friends. I’m amazed at how hard they work and how they deal with so many challenges including the crazy weather we’re having lately. They are so dedicated to bringing the best possible food to the consumer. They believe as I do, that healthy food is the best medicine. I don’t mind paying more for their products because I know that I and the people I love are going to be better for it. Just think what this saves us all in medical bills! Sherrie: Can you share a little about your family/home life? Jane: I live and work in a town with 7,000 people in western Massachusetts. It’s not only beautiful but also a cultural center. There’s so much going on here that it’s really difficult to keep up. Sometimes I just want to sit in the garden with my husband, Bob, and our little dog, Cookie, and let the world go by. I love our garden. It’s full of flowers and organic vegetables. Last year we started keeping bees, so it’s always fascinating to watch them. But we have busy, busy lives, so these moments don’t happen very often. Maralyn: Is there anything I’ve missed that you would like to share with our readers? Jane: I feel so fortunate to be doing something that I love and that I’m able to share our products with the women who work for us and women world-wide. That kind of satisfaction is a true luxury and I’m forever grateful. On behalf of Sherrie and myself, we appreciated Jane’s interview. Now, we’ll share a little about what we use at home and what is quick and easy to travel with. I use the same for both. Recently, I noticed how much the product line had expanded and I talked with Sherrie about our testing some of the newer products. We could both see if they were as good as what I had used. Sherrie is more of a challenge, as she is allergic to many products, while I’m only allergic to a few. The company was nice enough to send some of what we didn’t have to let us test a few


It’s easy if you’re free to use anything that’s out there but we’re not. Our consumers vet our ingredients with a magnifying glass. And they ask questions; for example I was asked once if the green tea extract we had in one product was caffeine-free. Once you declare your company’s intention, then you will be held to it because today we don’t own our brands, the consumer does.

Fashion and Palmitoyl Oligopeptide (stimulates collagen production and increases hydration, reduces furrows and enhances volume of lips). • Pure Brow™ Brow Gel; my hair and eyebrows went with chemo years ago. Now, they are so thin they need help and this is the perfect solution that doesn’t look like a pencil line. • Pure Gloss™ Lip Gloss to finish my lips. • D2O™ Hydration Spray mists my face and sets everything. I know this sounds like a lot, but believe it or not, it all fits in a small 3”x5” bag with room to spare. Now it’s Sherrie’s turn to tell you about her make-up experience. Trying a new make-up line is a lot like skydiving without a parachute for me because I am extremely allergic to dyes, chemicals and fragrances. Marlalyn has been talking about how much she loves jane iredale’s make-up line for as long as I’ve known her. It is natural for her to share her love of the product, because most women love to share their face paint with their best of friends. Unfortunately, I’m not that kind of girl who tries on my girlfriend’s eye shadow or blush, simply because I never know how I’ll react to it. The aggravation of having to pump myself with Benedryl just isn’t my idea of fun. When the opportunity came along to test jane iredale’s line of cosmetics, I was hesitant, but I took the leap and I’m so glad I did!

more items. Each product comes with complete instructions, plus there are videos on janeiredale if you want further guidance. For travel, I now have the ideal jane iredale home and travel kit: • Pure Pressed®Base (mineral foundation with SP 20). • Eye Steppes®, which is a small circular compact, with five shades of eye shadows.

• Sugar & Butter Lip Exfoliator/ Plumper. Since my lips tend to be dry, the Lip Exfoliator end has organic brown sugar crystals (exfoliates), macadamia seed oil (smoothes, softens and soothes), and jojoba seed oil (hydrates and resembles skin’s natural sebum). You turn the other side for the Lip Plumper, which has Beeswax (antimicrobial protection), Shea Butter (moisturizes),

The folks at jane iredale sent me a variety of eye shadows, lips colors, foundation and other goodies. Lipstick is my favorite thing to wear and I love to change my color or gloss throughout the day. I even like to put on a pale color or gloss before I go to bed, just a little something to make me feel pretty before I drift off to sleep. Every tube of lipstick or gloss was a delight, from the packaging, to the feel of the stain on my lips, to the fragrance. The Just Kissed™ lip plumper is lovely in its slender gold tube. Your friends won’t even realize you’re plumping up, as you reapply a fresh coat to your lips. My final touch was a hint


of Sangria lip gloss to give me just a little more shimmer. After testing out the lipstick, I tried the Pure Pressed® Base. I know you’re supposed to put your lipstick on last, but I know that lipstick is less of a threat when it comes to my allergies, so I went a bit out of order. The Prue Pressed® Base was so light and the coverage was spectacular and I like that it is SPF 20. I took a breath, waited a few minutes to see how I would react to the base and things felt fine, so I moved on to my eyes. WOW! The powdered eyeliner went on so smoothly and I didn’t have to mess with blending in my typical eyeliner pencil. I chose a Black/ Brown color. Again, I cannot typically wear all black, due to the dye, and again I waited. Things were feeling good and I hit the eye shadows. I went a little crazy here and did one of my eyes in the Pure Pressed Eye Shadow in Silver Lining. It created a dramatic look for evening. Then I to enhance my green eyes I used the Eye Steppers goGreen shadows. That was a lot of fun, because I used green and dash of purple in the outer corner and I haven’t worn an eye color that wasn’t’ silver or brown in a long time. The final test was the JustKissed® lip and cheek stain. You won’t see me in blush because I just cannot wear it. The red dye is not kind to me, so I opt for the organic method and pinch my cheeks as needed. I opened the tube and applied a good amount to both cheeks and rubbed it in. Again, I waited and I became a daredevil as the day wore on...I slept in it all. When I woke in the morning, my face was clear of any reaction and still looking rosy. For me, it was a wonderful experience, taking the time to play around with make-up and not have to worry about the consequences. Well, perhaps my smoky eyes could lead to something dangerous...but I’ll never tell.

Earth-friendly UMASAN Is Changing How We Look At Fashion By Sherrie Wilkolaski


t Fashion Week this September, be on the lookout for two of the most innovative, young, awardwinning German designers hitting the runway. Anja and Sandra Umann of UMASAN are taking the fashion world by storm with their celebration of subversion of sustainable design. I recently stumbled upon their spring fashion collection and I couldn’t resist putting them on my list of “people of interest” that I would like to learn more about. Anja and Sandra are identical twins and are about as close as two sisters can be, working side by side to create their unique take on fashion.

“UMASAM is the first and only vegan High Fashion label that satisfies the needs of the new health style generation. The vegan label attaches a great importance to ecological and human production processes, as well as the natural, sustainable and animal-friendly use of resources.” In today’s fast-paced society, the main philosophy you’ll find at UMASAN is slowing down. Their “feel-good” fashion is shaped with pioneering vegan fabrics like SeaCell (seaweeds), MicroModal (beech wood) and TENCEL (eucalyptus wood) to name a few. Their commitment to staying away from using any animal products, as well as ecologically manufactured fabrics, is a top priority and is what


gives UMASAN a distinction as a leader in the eco-friendly fashion market. To use the term “ecofriendly” does not truly encapsulate the essence of their work and mission, but it makes for a nice umbrella perhaps “earth-friendly” is more encompassing and chic. Sorry, ladies you won’t find any cashmere, fur or leather in their collections, but rather sustainable and earthfriendly materials. If this is your first introduction to these two Berlin-based designers, you’re probably wondering how they got their start. Umann sister Sandra took the time to answer that question and more. It was a thrill to get to know her better, as well as

Fashion understand the history behind UMASAN. First I was curious about the name UMASAN. The brand name is defined as, “The deeper meaning of “UMASAN” is coming from UMA – mother of life/divine mother (the Great Goddess of Indian mythology) and SAN – is the meaning of unity and respect.” When asked about the history of how they got started on their careers in fashion, this is what Sandra had to say, “We are twins, so we do everything together. We are identical twins who are identically fascinated with the world of art, literature, eastern philosophy, traditional yoga and a higher consciousness. Anja went on to study Fashion Design at the AMD Munich at the age of 23 with vision to become a designer in the high end avant-garde world of fashion, working successfully for Strenesse, Wunderkind and most impressively Yohji Yamamoto in Paris and Tokyo. I decided to follow my passion for visual Art and Media and became a well-known photographer (published in Vogue, Gala, Bunte and many more) working as an artistic/ creative director for many forward thinking global projects. I was so close to her that I became part of it as well. We always worked together. Anja first started a label with another partner, but that didn’t work out, so we gravitated back to each other. We have a deeper trust and understanding, which makes everything easier.” Twins have unique relationships and I was curious to understand how they work together. Here is what Sandra said about her and Anja’s working relationship, “Working with my twin sister... it’s quite special but really easy at the same time. We can totally trust each other, understand and more over communicate without words. We have a call maybe five times a day, if we do not see each other, but actually we are always in the mind of the other. We enjoy working together but it’s not so easy for our team... they do not


understand what’s the matter when we communicate without words. We have a clear definition of what is the part of Anja’s and my work. Anja is doing the Design and Production Management and myself doing Marketing/PR and Sales, but Anja would never bring out one style without my commitment. Finally we are so happy to have each other and to be working together.” What matters to them most is their message. “We have something to say and fashion is for us the tool to communicate this message. Don’t think we are artists, we are speakers.” When it comes to their long-term goals as fashion designers Sandra says, “We don’t want to be just a niche label, and hope to communicate our message globally and inspire others to follow in our footsteps when it comes to sustainability.” To aspiring fashion designers she says, “Believe in your dreams... your dreams can come true, if you have the courage to pursue them.” Here are some of the highlights from the rest of our interview: Sherrie: What does fashion mean to you? Sandra: Our demand and at the same time our motivation was to create something new which goes far beyond the production of clothing and establishment of a fashion brand. As innovation in the fashion industry also means to correct luxury mistakes, to re-define collective values and to increase individual values. This was reason enough for us to found UMASAN in 2010. Sherrie: How would you define your (and Anja’s) personal style? Sandra: Connection of western modernism with the traditional wisdom of the Far East. Aiming at no style or trend as well as no category to fit in... just to unfold an own dynamic and aesthetic. We like to break through boundaries of beauty dogmas and invites our followers to a shift in paradigm, social responsibility and true individuality. Sherrie: How would you define Berlin’s fashion scene? Sandra: A little like the 80s I would say. Colorful, individual and maybe kind of shrill. Sherrie: Tell us about your design process. How long does it usually take you to construct a piece? Do

There’s that certain time of day. . .

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you prefer sketching designs or actually constructing them? Sandra: Well it’s a daily process. We’re inspired by the day-to-day life of down to earth, working people, from various cultures — by artists and travelers who are not simply into a glamorous allure. We look at the human body and how it moves. Actually we prefer sketching in the first step and later - for details contrasting a little. Sherrie: What do you feel are some of your accomplishments as designers? Sandra: UMASAN creates avantgarde ‘feelgood’ fashion with innovative fabrics and sophisticated Japanese cutting technique. UMASAN is creating a brave new world combining high end taste with

shows it’s just a natural process of a floating first idea.

the latest innovation regarding the longevity of planet earth and its inhabitants. Our high end collection is dedicated towards the global, change avantgarde who likes comfort and taste without sacrificing responsibility and consciousness.

Sherrie: What do you look for in a model to best represent the UMASAN brand? Sandra: Charisma and personality. Sherrie: What can we expect from your next collection? Sandra: Character. The word in Greek means “a making instrument” and was originally a distinctive mark impressed, engraved or otherwise formed. The word later generally came to mean an enduring imprint or the peculiar, persistent nature of something, evident in all its individual expressions and impressions, and distinguishing it from everything else. But above all the word is used

Sherrie: What designers do you draw inspiration from? Sandra: Well we are still inspired by the old Japanese like Yohji Yamamoto but also we like the style of Rick Owens (apart from the fabrics). Sherrie: Where do you buy your fabrics and other sewing materials? Sandra: All in Europe most suppliers are from Switzerland and Germany as well as Austria. Sherrie: What do you believe makes a quality article of clothing? Sandra: The story behind... not only the design it’s the hidden message, the innovative capacity, the chain of economic value added and most of all the comfort. Sherrie: How do you prepare for a fashion shoot or show? Sandra: Mostly the shootings are very instinctive. The shows of course are planned but I think we are quite relaxed by preparing our


as a description of the peculiarity of a willing being, as becomes apparent in its actions. UMASAN SS 2015 Coll. searches and strengthens the relationship of the individual to his inner world, and dedicated to her, where we ourselves refuse any form of dogmatism. Sandra it was a pleasure to get you know you better and I look forward to seeing what UMASAN does next. Earth-friendly UMASAN is truly changing how we look at fashion on so many different levels. To learn more about UMASAN’s collection go to

New Age Guitarist Billy Rogan Approaching the Unconscious By Sherrie Wilkolaski


raveling around the world, it is curious how you meet some people along the way. A single solitary incident can alter your existence and in the moment that change is taking place, it may not be evident that your self-existence is soon to be transformed. I had such an experience on my summer holiday in Nantucket, while staying at The Summer House, when I met musician Billy Rogan. This new age guitarist was vacationing with his mother and as it turns out, we had some mutual acquaintances. We ended up running into each other on several occasions. Billy had been playing in the bar at The Summer House restaurant the first night I arrived and then again at a private party I attended on my last night on the island.

was coming to a close and our group headed back to the bar. Billy again, along with a local piano player, played for guests. He was a huge hit. We exchanged numbers at the end of the evening and made arrangements to follow-up for an interview.

His style of playing is not what you would expect from a typical acoustic guitar player. He plays a “classical and modern fingerstyle” and you would swear there were several instruments playing at once, as he strums, picks and blends melody with rhythm. If you’ve ever seen the video of Gotye’s acoustic version of “Somebody That I Used to Know,” there are five people playing the song on one guitar. If you close your eyes when you listen to Billy’s music, you’ll hear all of the different music elements coming together; just as if there were more than one musician playing at the same time.

Like any good musician, Billy had brought with him copies of his CD A Loss for Words and I picked up a copy. On my drive home from the airport the next day, I listened to it and my mind wandered. It was nice to sit back and enjoy his music. His style of playing is not typical of what you’ll see at the local pub, he is a well-versed guitarist, known mostly for his instrumental acoustic work. My favorite tune on his album is “Summer Slumber” and it reminds me of the late Michael Hedge’s style, particularly what he did on Aerial

After his set, we struck up a conversation and I was intrigued by his approach to music. As we delved deeper into the discussion, I knew I wanted to interview him. The party



songwriter, gave me a pretty fair understanding and appreciation of melody.”

Boundaries. His music has a soulful feel to it and there is a driving element behind it that gets into your unconscious and lingers.

His mother, Mary Rogan, is a classically trained pianist and has made her living in the music business. I didn’t want to assume music has always been a part of his life, but when asked, he said, “Yes, but not always performing, or studying constantly while young. Not until my teens with guitar would I say that the honest and heartfelt expression of songs that resonated with my life took place. Then, it truly became something more. Music has always been there though; ringing in the background day in and day out, from my mother teaching piano six hours a day, then practicing and writing her own music. It was most certainly always

Billy graciously made time to talk with me the following week and it gave me a better comprehension of where his music comes from. My first question to him was how early influences in his life shaped his career as a musician. He told me, “I suppose those first few records and albums every musician hears stick into their subconscious and become more of their conscious playing as we all slowly peel back the layers to the musical process of learning and writing. My mom listened to just about every musical genre. Jazz influenced me to pick up sax. Those grooves, mixed with her classical training and 70s folk/singer


there, as more than just albums were played in the background.” When he was in third grade, about 8 years old, he had his first childhood performance. Billy was playing saxophone at this age, not the guitar. “My mom took me down to a local blues club that was located in this alley of downtown Scranton called ‘Blues St.’ I sat in with a blues band led by a blues guitarist named Clarence Spadey. In my mind, it was all like something out of a movie. The neon sign reflected pink neon onto wet black pavement as we walked down the alley and made our way to the venue. I met the guys in the band backstage, which, at my age, felt like some sort of initiation and introduction to a religious sect of superhuman god like beings. I remember a lot from that night, I’ll never forget it.

“Well, I am a child of the 80s, so there were some late 70s and 60s tracks that hung around the record player frequently, while neo-pop was still figuring itself out

“My first real professional gig as a guitarist, I suppose, would have to be my CD release at a local theater in my hometown of Scranton, PA. That was a big one. A few hundred people were there. I had to set the whole thing up, massive sound equipment and everything. I learned a lot and had a lot of help from some wonderful friends and family.” It is clear from our conversation that music is in his blood, but I get the sense it goes deeper. He said the thing he most enjoys about music is, “The expression and channeling of the greatest forms of creation in

acclaimed Audio Portraits series. Humbly, he has this to say about working with other performers, “Learning from, or simply spending time with anyone who has something to show you, is a part of life that I’ve always felt was of importance. I’ve been lucky to have at a young age, some older people around me influence my decisions to pursue art. Naturally then, having the opportunity to play along with someone who has devoted his entire life to music can show you a thing or two. Opening for, and jamming with, Bill Kirchen of Commander Cody, who is also known as ‘The titan of the

the universe, the energy it brings to all our lives.” At this point during the interview, I’m gaining a deeper understanding of where the complexity in his music comes from. There is more to this musician than just music. He describes his music as, “Compositional guitar, or, being that is the total opposite of Deathcore. I sometimes like to refer jokingly to it as, Lifecore.” Billy Rogan is a musician’s musician. He has collaborated and played with some of the best artists in the business and was selected and featured on ASCAP’s highly-


Telecaster’, was most certainly a fond evening I won’t soon forget.” He finds his inspiration by simply picking up his guitar and practicing voicings, riffs, looking for different ways to approach things in a traditional way and then building off phrases that stick with him. “I suppose this is describing the creative process as well, but they are so very closely related. The inspiration comes from the excitement when you know you’re on to something, and the starting point of it all is simply just loving that process itself.” Presently, Billy says

Music hiking, biking, reading and listening “To just about every piece of audio by Alan Watts, Carl Jung, ancient Egypt, prehistory, lectures by Graham Hancock, John Anthony West. I love learning about truths surrounding the highly relevant political world today and the conspiracies that surround them, and reading proper and integral journalistic pieces that share this knowledge with the world.” He’s currently reading Man and His Symbols by Carl Jung, and it make me wonder where his passion for uncovering the truth, or whatever it is he is seeking, come from. Billy says, “I don’t know.”

he’s most creative during the late morning and throughout the day; “Always after coffee, though, always after coffee.” The conversation moved from music to movies, books and other various topics. His favorite film is Unforgiven or is it Back to the Future? “Every shot in that movie (Unforgiven) is remarkable. It’s truly a beautiful film. The music and cinematography in Brokeback Mountain is quite good as well. But I always just seem to answer, Back to the Future for this question, because it’s been my favorite since childhood.”

This artist is thoughtful and studies more than music, he studies the art of life. I ask him how this relates to him as a musician and he tells me, “Well, I suppose music most certainly has an incredible impact on my level of continuous perception of things, a state of mind brought about by always ‘listening’. In music, you have to listen constantly to what is going on to give the most honest and sincere form of intelligent design back to that same foundation of short existence that is taking place. This is all quite palatable even for listeners. It’s that spark you search for or want to hear from others. It’s really all part of the same design of beauty, light and truth that the human soul gravitates towards, that continuously shows itself in ancient building designs, paintings, languages, cave art from all over the world from tens of thousands of years ago.”

Since we’re on the topic of his childhood, I ask what musical influences he had, growing up. “I suppose those first few records and albums every musician hears stick into their subconscious.” “Well, I am a child of the 80s, so there were some late 70s and 60s tracks that hung around the record player frequently, while neo-pop was still figuring itself out. Those guilty pleasures also made their way in to my head and heart while my older sister teased her bangs radically to the catchy and poppy tunes of the time. The first few albums on repeat that I grooved to were Grover Washington Jr., ‘Winelight’. I think that was in every household or tape deck I visited as a kid. Most also had Bruce Springsteen, ‘Born in the USA’. Michael Jackson, ‘Thriller’ and ‘Bad’. I remember I got ‘Bad’ on cassette for Christmas when I was maybe six. I thought Michael was the coolest thing ever. I can go on and on, Paul Simon, ‘Graceland’, George Benson, ‘Give me the Night’ and ‘Breezin’, Billy Joel, ‘52nd Street’, Chicago, ‘IX Chicago’s Greatest Hits’, George Gershwin, ‘Rhapsody in Blue’, Dave Brubeck, ‘Time Out’. These are popping into my head right now while seeing the album covers pop-up in my mind, as I recall sitting at the stereo.” When he’s not making music, he’s

What is his biggest challenge as a musician? “Well, as an independent musician, it is keeping it all going while life pulls your focus away from staying on top of things. Selfdiscipline, sacrifice and commitment to your goals and keeping on top of those goals are necessary. You have to keep that focus while trying to bridge the gap between working for ‘the man’ and the gigs you want to be doing, the music you want to be playing. You want to create new things that are all your own and find people to collaborate with on these projects that might not pay, and find a way to make it work one gig at a time. But that’s just being a musician, I guess.” Billy’s doing the job of his dreams, and would like to be doing more of it with a few more dedicated musicians by his side--performing his compositions and new ones from the rest of the group.


Billy Rogan Trivia

Birthday: December 31 Favorite Cocktail: Old Fashioned Favorite 80’s Tune: ‘Head Over Heels’ by Tears for Fears Vanilla or Chocolate: He says, “This proposed question or decision within the mind is what hell must feel like. Why must I choose? Torture.”

Old Fashioned Cocktail 1 sugar cube 1tsp water 1 dash bitters 2floz. whiskey (rye or bourbon) 1 lemon twist ice cubes 1 orange slice, for garnish 1 maraschino cherry, for garnish Muddle sugar cube, water, and bitters in an old fashioned glass for 1min. Pour in whiskey and stir for an additional minute. Squeeze the lemon twist over the glass and drop it in. Add ice cubes. Garnish with a slice of orange and a maraschino cherry.

He is a philosopher and a man looking for answers on very deep and meaningful level, both conscious and subconscious. When you listen to his music, you’ll hear complexity of the man whose loss for words seems to have a lot to say. Has he found the answers to what he is searching for yet? “Maybe I already have found it? Maybe...I don’t think so, but at least a sliver of something that will stick with me to know when it’s there.” To learn more about Billy Rogan, go to

Discovering The Art Of Tanjore Paintings In Southern India By Debi Lander

Early one morning, I toured the UNESCO World Heritage Brihadeeswarar Temple, also known as the Big Temple in Tanjore or Thanjavur, a city in Tamil Nadu. The fact that this temple celebrated its one thousandth anniversary in 2010 really astounded me. So often, I see ancient relics in museums and try to imagine life around them. However, this sacred site has remained in continual use, much the same for those worshipping there today as centuries ago. Many Hindus came with extended families, dressed in

their “Sunday” best. They bring flower offerings, reverently pause and touch icons, and pray. I had to sit down to absorb the great heritage of this sanctuary.

My Ganesha Painting

Afterward, my schedule called for me to see traditional artwork of the area and perhaps even shop and purchase a piece. Tanjore is famous for its paintings; artworks created in a style and technique that originated in the city during the 16th century. A typical Tanjore painting contains one main figure, a Hindu deity, with a well-rounded body and almond shaped eyes. This two-dimensional figure is typically enclosed by an arch or curtains. The artist uses a gilded and gem-setting technique - a process where gold leaf and sparkling stones highlight certain aspects of the painting and add depth.


These pieces, like all of India, are bright, radiant and breathtaking. They add a glowing presence when placed in a darkened room. Works are considered sacred to the master craftsmen who usually choose to remain anonymous.





ndia bombarded my senses, mostly in good ways, although I admit I did not visit the slums in Mumbai. I swear I smelled curry as soon as I deplaned. My eyes feasted on vibrant colors all around. I felt I was looking at life through a 3-D kaldeiscope, one that was amplifying the intensity like a picture Photoshopped with extra saturation. Pastel colored temples somehow shone as bright as neon. Golden statues of deities glowed with a life force. Women in shimmering saris, juxtaposed in hues and patterns I’d never put together, were pleasing in India. Even the fruit appeared ready to burst out of its sunkissed skin.


Over the centuries, minor changes have occurred in stylization - for example, the figures are no longer as round. While most of the paintings display the Child Krishna, presiding deities of various famous temples are also being depicted. But technique remains much as the original.

ABOVE Tanjore Antique Artwork RIGHT Art Gallery Sign


Galleries in Tanjore sell new art and almost all antique dealers carry older paintings. They are often handed down as heirlooms. Today, these paintings decorate puja rooms in residences, lobbies in major hotels and corporate offices. They also make nice gifts for weddings and other special occasions and, of course, souvenirs.

Art I was most fortunate to meet an artist, M. Venkatesh, who invited me to his studio to see the process.

An assistant begins gluing on sequins or other raised objects to add dimension.

She continues to glue on pieces.

Next, she applies gold leaf, lining it up and then pressing it down, creating three dimensional patterns and effects.

Then, the artist returns to the work and paints in details.

Finally, he adds semi precious jewels or other decorative touches.

Since I had become fond of the elephant shaped deity, Ganesha, I chose a painting of him. I plan to get it framed eventually.




The Museum of Arts and Design Offers An Array of Beautiful Objects By Renee Phillips

The Museum of Arts and Design Photo: Eric Scott.



he Museum of Arts and Design (MAD), ( is one of my favorite museums in Manhattan. This Museum displays and documents contemporary and historic innovation in craft, art, and design. MAD is the place to go to see what lurks in the creative minds of those creative visionaries who think outside the proverbial box.

MAD Has An Ideal Location

MAD is located at 2 Columbus Circle, a small, trapezoidal lot on the south side of Columbus Circle, near West 59th Street, between 7th and 8th Avenues. Located a few steps away from Central Park, the neighborhood is a bustling thoroughfare of tourists and residents alike. I have very fond memories of this area, having once lived nearby on Central Park South, while I attended the Art Students League of New York, on West 57 Street.

Dining at Robert Offers Awe-Inspiring Views

Now, when my friend comes to stay at her pied-à-terre on Central Park South, we always include a visit to MAD.

On your visit to MAD, you may want to dine at Robert, a modern American restaurant located on the ninth floor of the Museum. It has extraordinary views of Columbus Circle and Central Park. Here you may enjoy a meal in the dining room or relax with cocktails in the lounge next to a baby grand piano. Hours of operation include: Brunch (Weekends Only): 11:00 - 3:00; Lunch: Daily: 11:30am - 3:00pm; Small Plates, Drinks and Desserts: 3:00 - 5:30; Dinner: Wed-Sat: 5:30pm - 12:00am; Sun-Mon: 5:30pm - 10:00pm; Tue: 5:30 - 11:00pm.

MAD Encourages Creativity Across Many Fields

Unlike larger museums in the city, MAD is the perfect size if you want to explore the entire contents of a museum in one visit. You will feel thoroughly satiated and inspired by its array of beautiful and unusual objects. MAD is known for its encouragement and promotion of contemporary creative individuals across creative fields. It presents talents of artists, designers, and artisans who apply the highest level of ingenuity and skill to their work.

ABOVE Robert, the restaurant located on the 9th floor of the Museum of Arts and Design

There is always a new jewelry artist to discover. For example, “Maryland to Murano: Necklaces and Sculptures by Joyce J. Scott” is an upcoming exhibition that opens on September 30, 2014.

LEFT Joyce J. Scott, Ribbon Dancers, 2009, Woven glass beads. Courtesy of Mobilia Gallery, Cambridge, MA RIGHT Installation view from ‘NYC Makers: The MAD Biennial’ opening night, June 30, 2014. Photo by Gulshan Kirat


Art View Unique Designs of Ordinary Objects

Exhibits and collections at MAD may make you think about how everyday common objects, such as silverware, vases, jewelry, and furniture are designed. They may raise your awareness about form and function and the creative mind of the designer behind them. Your visit may even inspire you to go home and upcycle an old chair with a new surprising fabric or recompose and modernize a vintage piece of jewelry.

The MAD Biennial is A New Exhibition

Many special events are planned throughout the duration of the exhibition, including fashion shows, performances, social practice projects, and culinary explorations.

In July 2014, MAD opened NYC Makers: The MAD Biennial, a diverse exhibition that showcases work of approximately 100 highly inventive individuals who create objects or environments that shape our everyday lives. The exhibition runs through October 12, 2014.

Support for NYC Makers: The MAD Biennial is provided by Autodesk; AlixPartners; Jack and Shirley Silver; Zabar’s; Tiffany & Co.; Dan Greenberg and Susan Steinhauser; Goldman Sonnenfeldt Foundation; Siegelson, New York; Ken Spitzbard; and Jill Bokor and Sanford Smith. In-kind support for the exhibition has generously been provided by Maharam. Additional thanks to KLM Royal Dutch Airlines, the official airline of MAD.

This exhibition displays exquisite workmanship and skill by artisans, artists and designers, as well as those who operate behind the scenes.

How The Artists Were Selected

Participating artists in this exhibition were nominated by a pool of over 300 New York City-based cultural leaders and civic figures from a range of trades and disciplines, including museum curators, choreographers, academics, chefs, musicians, and journalists. The final participants were selected by a jury led by Glenn Adamson, Director of MAD, and Jake Yuzna, curator of the exhibition.

Visit The Store

A trip to MAD would not be complete

without browsing in its museum shop. The “Store” offers a plethora of design objects, jewelry, home and fashion accessories. They make interesting gifts or a token reminder of your unique visit.

Visit The Artists’ Studios Another outstanding feature of the museum is the placement of Artist Studios, on the 6th floor. This area has been designed as an educational space to stimulate dialogue among artists, designers, and the public. Visitors are welcome to talk to artists and observe as they work on their projects. Hours are Tuesday Sunday: 10:00 am – 1:30 pm & 2:30 pm – 5:00 pm; Thursday and Friday: 6:00 pm - 8:30 pm.

Artists May Submit Their Art

Artists, artisans and designers may submit their art work to the Museum. Visit the FAQ page of the Museum’s website to obtain detailed submission requirements.

Museum of Arts and Design

www.madmuseumcom 2 Columbus Circle, New York, NY 10019 Hours of the Museum of Arts and Design are: Tues to Sun from 10am to 6pm; Thurs and Fri from 10am to 9pm. Closed Mon and major holidays. ABOVE Teaset “Victoria” no. 12, 2008, Porcelain. Museum purchase with funds provided by the Howard Kottler Endowment for Ceramic Art, 2008 Photo: Matthew J. Cox Museum of Arts and Design. Photo: Eric Scott


The Importance of Art in the Workplace By Linda Cordair


n interview with Linda Cordair of Quent Cordair Fine Art with Ari Armstrong at The Objective Standard.

With her husband, Quent, Linda Cordair operates the Quent Cordair Fine Art gallery, which aspires to help create “a rebirth of comprehensibility, beauty, romanticism and stylization to contemporary subject matter.” In addition to selling works of art, Linda also consults with businesses on placing artworks in office buildings and other places accessible to the public. Here she discusses that work. Ari Armstrong: Briefly, what is the importance to a business of placing great works of art in or around their buildings? Linda Cordair: Thanks for the opportunity to discuss this topic, Ari. Art is as important in the business world as it is in one’s personal world, and for the same reasons. In a business space, artwork helps shape the company’s unique style, spirit, and character, and conveys that character to employees, partners, clients, and prospective clients in much the same way that one’s business attire conveys one’s personal style and professionalism. The artwork chosen for a business space can convey a devotion to important and distinctive values, helping distinguish the business from

employed effectively by those wishing to forcefully convey an idea or position. In the business world today, companies increasingly are recognizing the power and the bottom-line value of art in shaping the perceptions and expectations of both those in the company and out. In business, we tell stories with TV commercials and create memorable themes with music and artistic imagery in advertising and marketing. Increasingly, business leaders realize that they can and should take as much care in selectively shaping the business space as they take in creating the detail and “feel” of their marketing and advertising materials. Even if there might not yet be the budgetary wherewithal or space available for a prominent, larger work in a space, a tasteful selection of smaller, well-positioned artworks can make a remarkable impression.

its competition, or it can convey a mere reflection of what is commonly accepted in the mainstream, or it can project a preference for the trendy and avant-garde, with little or no regard for how well or poorly the imagery may nourish the souls and minds of those who experience it. Artwork can help set and maintain a positive, optimistic, and ambitious perspective for those working in the space, or it can lend to a boring or draining atmosphere, or it can be markedly detrimental. Having no or little art in a business space can project a lack of regard for the spiritual and psychological needs of those who work in or visit the space, or a lack of permanence and dependability, or a lack of sufficient financial resources to tend to such basic environmental necessities. Visiting a workplace without art can create the same sense one gets when visiting a space that is not adequately and comfortably heated, cooled, or lighted.

AA: When you consult with a business, surely you focus on works available through your own gallery, but do you help place works of art from other sources as well? LC: The artists we represent often can be the best resource for what our clients are looking for, given the uniquely pro-business, procapitalism, pro-man theme of our gallery’s collection. But to meet clients’ needs, we also draw from our international connections and resources, having established relationships with the best dealers and artists around the world.

AA: What advice do you offer businesses regarding the kinds and sizes of artworks to place in their spaces? LC: It depends on a number of factors, including budget, space available, and spatial configuration. That said, having a prominent piece—say in a lobby, boardroom, or front entrance—can be exceptionally impactful and impressive. From the earliest recorded civilizations, large works of art have been created and



It’s always a great pleasure, too, in having one of our artists create a commissioned work that is tailored specifically to a company’s unique identity, vision, and needs. As one example, we’ve been honored to arrange and supervise the creation of annual commissions for BB&T, one of the largest financial services holding companies in the United States, for more than a decade now. Smaller firms we work with may only need one or two pieces to enhance an office or foyer. We excel in finding just the right fit for a space, art that the client truly loves and is proud to display, within the budget provided. Interestingly, the present unpredictability in the markets is leading companies and individuals to seek out more art for their portfolios as a hedge, as they do real estate, precious metals, and the like. Although a gold coin is a lovely thing to hold and look at occasionally, one can’t really hang it on the wall or put it on a pedestal. Art, historically, not only provides a store of physical wealth, but it pays back daily spiritual and psychological wealth as well—an asset particularly valuable in times of uncertainty, when it can be quite challenging to stay positive and to keep our anxieties in check.

Lunch Break by Quent Cordair TOP RIGHT Andantino by Holly Crocker Garcia ABOVE RIGHT Commission for BB&T Bank by Bryan Larsen

AA: You and Quent seek to promote “romantic realism” in artwork. Briefly, what does that mean, and do you see any positive trends in the availability or popularity of such artwork?

RIGHT Gaia’s Breath by Martin Eichinger


Decision Serge Marshennikov 20” x 17” Signed and numbered giclee print on canvas

Discover beautiful art, great fiction, a rewards club, layaway plans and much more.

Quent Cordair Fine Art The Finest Romantic Realism in Paintings and Sculpture Established 1996 • 1301 First Street, Napa, CA • 707.255.2242

Join Club Cordair, a monthly membership program for acquiring art you love.

Art LC: We’re seeing much more attention given to aesthetics and craftsmanship these days, particularly with the example that Apple has set in the design of its products. Romantic Realism, as the description is used presently in the visual arts, is the genre of stylized, idealized realism. In Aristotle’s words, it is reality presented “as it could be and should be.” Romantic Realism processes, shapes, and re-presents reality in accordance with the needs and processes of man’s valuing mind. From the perspective of having art in the business environment, Romantic Realism is uniquely appropriate; it’s valuable precisely because, as a style, it springs from, reflects, and upholds the same values, principles, and orientation to reality used by businesses in pursuit of success. In business, one must do one’s utmost to perceive the world clearly, to see things as they are, while visualizing an idealized, achievable improvement on that reality. One must be able to visualize one’s goals as clearly as possible, but also in terms of essentials, with the extraneous and nonessential details omitted or ignored. The essentialized, idealized vision provides the standard and the goal on the horizon—the “where we’re going” and “how we’re going to get there.” Having Romantic Realist art from which to draw inspiration not only provides fuel in its own right, but also sets the example of how we can and should go about pursuing those values. We can’t achieve success by unfocusing our eyes and minds, by idealizing a kind of blurry, blotchy, vaguely defined reality—the style we see, for instance, in Impressionism. We can’t hope to succeed in creating a valuable product or service by coming to work and throwing whatever might be available at the wall, accepting the accidental and incomprehensible product of whatever might stick—as we see in the example provided by modernist “abstract art.” There’s a well-known adage: If you want to succeed, surround yourself with successful people. The same is true of one’s art: If you want to engender clear thinking, well-defined goals, and the confidence that an improved, more-beautiful reality is achievable, then the art for one’s working environment should be chosen accordingly.

stylized representations of human beings and the modern world we live in. In our observation, the voguish trend of touting confusing and bizarre imagery, “abstract themes,” squiggles, blotches, and deformed bodies has bottomed out in bankruptcy. The emperor’s new clothes can still be found in museums and on the auction block, and those who are vested in “nonrepresentational art” will be selling it to each other for years to come—but the civilized world, to its credit, is beginning to move on. We need beauty and inspiration now more than ever, and thankfully, as the market is demanding, those standards are back.

Young Builder by Bryan Larsen BELOW LEFT Teapot and Rose by Jon Wos BELOW RIGHT Born with Wings by Bryan Larsen

AA: How can interested parties find out more about your artworks and services? LC: Our gallery and offices are located at 1301 First Street, Napa, California. An extensive offering is viewable at our website at You can reach me, Linda, via e-mail at or by phone at (707) 255-2242. We love answering questions about our services and our products, and helping beautify business spaces and homes. All images appearing in this article are the property of Quent Cordair Fine Art and the artists they represent. The images are protected by U.S. Copyright Laws, and are not to be downloaded or reproduced in any way without the written permission of Quent Cordair Fine Art. Copyright 2014 Quent Cordair Fine Art - All Rights Reserved. This interview was originally published via The Objective Standard in February 2013.

As to availability, we’re definitely seeing an increase in the number of artists around the world who are creating well-executed, beautifully


Gen XY: The Middle Sister of Gens X, Y By Sonja Hegman Andras




enerations. We have The Greatest Generation, The Boomer Generation, Gen X and Gen Y. We’ve come to see these various generations “diss” each other regularly, each saying something similar to, “Well, back in my day... I had to walk uphill both ways to get to and from school.” As of late, there has been an escalating battle between Gen Xers and Gen Y, “millennials” as we’ve grown to call them. They bitch and moan about how each of their respective generations has it so rough. “We have to live at home because we can’t find jobs,” Gen Y moans. “Oh yeah, well we took jobs we didn’t want, so we didn’t have live in our mom’s basement,” retorts Gen X. A recent Pew Research Center study calls Gen X “the neglected middle child.” They consider Gen X those ages 34 to 49, which I barely fall into. To me, Gen X is in their 40s. Talking to a friend of mine in her 40s recently, it is clear that we are not of the same generation, at least not technology-wise. (Though, talking to a 25-year-old isn’t much better.) Gen X is not quite my generation. While I will admit I’m starting to the feel the pangs of middle age -- my body is falling apart and I keep asking myself, “What am I doing with my life?” -- I didn’t reap the benefits of the Clinton administration. Here’s my question: What about MY GENERATION? We feel much more like a middle child than Gen X ever could. What to call us ... the “Betweeners” until I think of something better. Wait, Gen XY is much better. My high school biology teacher used to say, “You girls are missing something. That Y chromosome.” He was one of the best teachers I had and was not a chauvinist. Simply a smartass. But calling us Gen XY definitely fits. What do I mean by Gen XY? The Pew study says Gen X is “bookended” by boomers and millennials. My hybrid generation, a ‘tween generation so-to-speak, I’ll consider as people from the ages of 33 to about 39 — still children of the 80s, but without quite so much angst — and not quite millennial -- we didn’t spring from the womb with some sort of an electronic device in our hands. With each generation that sets forth, each thinks that the previous

generation had it better than them, and maybe a little vice versa. But, really, being in Gen XY is fantastic. We’re young enough to still have our wits about us (thank goodness), and we grew up before the Internet was known by anyone other than those who invented it. Our lazy habit of choice was playing video games on the first Nintendo and, even then, most families didn’t have a gaming system. If you knew someone who did, that’s where you hung out after school.

“Did you know they’ve already got Sonja on computers at school?” my dad would say. “I never thought I’d see the day.”

Gen XY can still be nostalgic. We grew up with Saved by the Bell (I wanted to have a band called “Kelly Kapowski and the Morrises,” where I would have had bleached blonde hotties dancing behind me.), Fresh Prince, Blossom, The Cosbys, The Smurfs, Carebears, Cabbage Patch Kids, Garbage Pail Kids, My Little Pony, Rainbow Brite. Now, I go into an Urban Outfitters and see those things on T-shirts underneath a sign that says “Retro Tees.”

I thought it was a big deal only because they made it one. “I get to use computers at school,” I’d proudly brag to my brother and sister. “You didn’t get to do that.” To this day, I’m pretty sure my brother has never used a traditional computer. He does have an iPhone and an email address now and couldn’t wait to show me. “Check this out,” he said as he revealed his new toy. “It gets Internet and email.”

And the music? Thank you Gen X for creating the last great era of music. Some of you might hate Grunge, but anything is better than all the little Bieber-types polluting the airwaves now. We got to listen to Nirvana when they were still a band, and The Pixies had a chick in the band that actually played an instrument and wasn’t there just to look pretty. Not only that, chick bands who finally didn’t play pop music exploded on the scene: Hole, Sleater-Kinney, Bikini Kill-- True riot grrrls. Gen Y chicks should praise the riot grrrls for making it OK for them to be themselves without apologizing for it.

“Cool, bro. I had that iPhone. Sean has the newest one,” I said, thus unintentionally sucking the wind out of his sails. So, I back pedaled, “That’s great for you! Now we can email each other!” As I’ve written previously, my late father was mesmerized by these new “pocket computers.” Though, when I visited him, it basically served as a paperweight because of lack of cell towers. “My lands, look at that,” my father said. “You can work from that thing? Do your writing?” “If I have to, but it’s more for checking my email, staying in touch with people, when I’m away from my computer. I can take notes for stories or ideas that hit me when I’m not at the office,” I said.

Gen Y might have launched from the womb texting, but they’ll never know true freedom. True freedom is waking at 7 A.M. on a summer day, hopping on your bike and not returning home until dark. No cell phones. No check-ins. If you weren’t home by dark, then your parents might start to worry. Gen XY is the last generation to know what true freedom feels like.

It blew his mind. “In my lifetime... pocket computers...” The rapid explosion of technology over the last 25 years has done something else. It’s created an entrepreneurial generation, a true mishmash of we XYers and Gen Y. Millennials, and we Gen XYers, have become a hybrid of our own. The ‘Trep Generation. And we’ve done so out of necessity. The post-millennial generation will likely need to be even more resourceful than us. Even 10 years ago, the world was different for work.

We XYers grew up worshipping the music and wardrobe of Gen X, and now envy the tech of Gen Y. Do we have more tech prowess than Gen X? Perhaps, if only because started on computers much younger. My parents were a tiny bit older than the Baby Boomer generation -- my siblings are at the tail end of the Boomers/ beginning of Gen X -- and the fact that I was working on a computer at age 5 blew their minds. It was a topic of discussion at dinner parties.

When I told Minnesota-based publications (who were national, mind


you) that I was moving to New York, I became nonexistent to them. That was in 2007. I’d done great work for them, but telecommuting wasn’t a true “thing” yet. I thought with freelance writing it wouldn’t matter. On the flipside, when I moved back to the Midwest in 2012, it was a far different story. Granted, I was running my own business by then (where all of my clients were virtual anyway), but I often wonder what would have happened to my business in 2007 if I’d had only local clients. I thank the universe every day that the world has become virtual. Companies now let their employees telecommute and you can literally work from anywhere for anyone. This is the world I always dreamed about. What do you do when you can’t find a job? You create your own. A somewhat easy solution if you have a clear picture of what you want to do with your life. I think previous generations had some of that, clearly, or some of the business around today would be here, but now if you find your niche, you can make a living doing whatever you want. We are very lucky in that respect. Still, the cost of living continues to rise. Wages for most have stagnated. It’s slightly easier if you work for yourself because you have an unlimited potential for making money. That being said, does XY truly have it any better than previous generations? I definitely think my parents and siblings had an easier time than XYers. They at least had a middle class. They could survive and live relatively well being middle class. Now? You’re either a part of the 1 percent making bucko bucks, or the 99 percent who can barely make ends meet. The debate will rage on about who has it better or worse. If I have children, I’ll probably tell them they’re “so lucky” to have all the things I didn’t have. “You don’t have to walk uphill in the snow to get to school like I did.” And on it will go.

Global Etiquette A By Maralyn D. Hill


merican English can jeopardize negotiations and understanding, whether in business or traveling abroad.

An Austrian, German, Frenchman, Japanese, Greek, or other nationality may understand each other speaking English, but not understand the American. Frequently, there is a huge communication gap. Confusion is based on the misuse of sayings that are understood by Americans, but not by those from other countries. It can’t be stressed enough by companies and individuals to speak clearly, when dealing with those from different countries. Let’s look at some titles: On a first visit, the individual may be the Personnel Director, Director of Human Resources, or Director of Employment. The next time, it is changed. Basically, all three titles above share the same responsibilities. The individual in charge of insurance may now be Risk Management Director. Next year, a new buzz word may replace that title. Sales representatives are an entire different category, ranging from Account Managers to Service Representatives. Local terms that confuse Raining cats and dogs Dog and pony show On a roll Flying by the seat of your pants Coming up roses Don’t make waves Flat as a pancake Old as Methuselah Keep a low profile Give me a ballpark figure This is a new ballgame Let’s make a homerun Make a touchdown Jump the gun On the same wave length Shotgun approach Run it up the flagpole It will never fly Drive me up the wall Sounds like a winner.

Many of the above terms refer to U.S. sports. Someone else, from somewhere else, is not going to know what you mean. If you have watched any of the television series NCIS, you will have seen Zeva’s struggle with American clichés. Someone in that position is trained beyond belief, but they still find themselves struggling with these terms. Accents and conjunctions can cause confusion too “Y’all” has been interpreted to mean bring more people. However, another ethnic group considered it an insult, as it was interpreted to bring subordinates. “Can’t” some times is pronounced “caay-yunt,” which simply does not make sense. “What did you” may be stated, “wadja.” Avoid conjunctions whenever possible. Silence All silence does not need to be filled. Many cultures use that to think. Always remember that those who speak English as a second language may take every word you say quite literally. Behavior Maybe you are an occasional curser or a regular one. Forget it when conducting business. In Buddhist and Islamic cultures, “thank God” is considered blasphemy. Be careful, rather than being considered too casual or disrespectful. After a day of meetings and you are going out, you may not have your briefcase, but business may just be starting. Stay aware. Your host wants to discover more of the real you. Avoid anything you may regret the next day. Acronyms Americans are quick to use acronyms. When dealing with people from another country, spell it out. It may take longer, but you will be understood.



American English Senseless Names Frequently, Americans rename boardrooms or the like to launch pads, command central, or the like. Stay clear with your wording. Grammar and Vocabulary The idea may seem right, but you may be using the wrong word. Many of those who speak English as a second language are not privileged to an extensive vocabulary and sentence structure. However, the English they are apt to speak may be more technically accurate than ours. We stopped learning early, maybe in sixth or eighth grade. They would avoid dangling participles, misplaced modifiers or metaphors. I’m not sure those rules of grammar are taught in the U.S. schools any longer. It may be, but not like they used to be emphasized. Frequently, in our excitement, we will use words like “fantastic,” “fabulous,” or “disaster,” i.e, “The meeting was absolutely fantastic and produced fabulous results. ”The non-American may view those two words as make believe, imaginary, or unreal. “The service was a disaster.” “Disaster” to most non-Americans means hurricanes, war, deaths or the like. Using words accurately matters. English is spoken around the world and every country has its own set of short-cuts and sayings. Americans are not unique in this practice. But I do think we stand out more than most. “When an Englishman says a project will be done at the end of the day, he means it will be done when it’s done.”(from Dos and Taboos). When I was in Australia, I heard numerous different terms. However, when talking business, it can be the U.K., Switzerland, Germany, Australia, Singapore, or anywhere in the world, the English spoken is clear and concise. We Americans need to respond accordingly and gain good business negotiations, attention and respect.


David R. By Maralyn D. Hill and Sherrie Wilkolaski


y parents moved to Tampa, FL from the Northeast before I was born and I’ve never felt the need to live elsewhere (Caribbean Island fantasies aside). Living in a sub-tropical zone, we use ice to chill drinks rather than as a road coating to drive upon. I became fascinated with computer programming in high school and attended the University of South Florida’s budding computer science department in the later half of the 1970s. I met Patricia at Sears where we both worked part time during those college years, and we married in 1977. In 1979, I started what was to be a long and wonderful career in Info Technology at GTE Data Services (now Verizon). All the while, we took every opportunity to travel around the globe. In 2012, I jumped at the opportunity to retire and I haven’t looked back. The amazing thing is that our days are every bit as full as they were when we worked, but we are having a lot more fun. How did you discover your love for travel photography? In 1985, we made our first out-ofcountry trip to Bonaire, so I could capture underwater photos and Pat could bird watch in WashingtonSlagbaai national park on the northern end. We were hooked. There is so much to see across this planet we share on land, above and below the ocean’s surface. Are you more passionate about writing or photography? Why? I am definitely the most passionate about photography. I joined the camera club my freshman year of high school and I’ve had a camera

in Chile’s Patagonia, Dragons on Komodo Island and everything in the Galapagos Islands. Majestic whales, colorful fish and underwater reefs in the Caribbean, Atlantic and South Pacific are always a favorite too. Did I already mention bird watching?

in my hand ever since. I love the idea of not only capturing a moment in time; I love sharing new experiences and perspectives. I hope that my images help each viewer see my subjects in a new way and add to their own desire to get out and see the world. For me, writing is how I put my images into context.

If you could be anyone else, who would it be? I’ve never really given that any thought. I am pretty happy with being me. Maybe you should ask my wife who I should be.

What is your writing process? As you may have guessed by my responses so far, I love the flow of words. I am not a member of the “Say it in 140 characters” crowd. I tend to write a significant portion on a subject in my head before ever committing any of it to type. Ideas fall into my cranial spin-cycle where they thrash around (especially in the middle of the night) until I feel there is enough to build upon. Then I type it in and repeat the spin-cycle until I’ve worked it to the point where I can solicit my wife and a friend or two to lend me a fresh set of eyes and give me notes. While a story starts out as a solitary mental exercise, I love the collaborative process of editing with others. I have never developed a story or a presentation that was not improved by incorporating their suggestions and perspectives.

What motivates you to be a luxury journalist? Sharing my experiences and helping people expand their horizons, while letting them know that not every great wildlife experience demands the physical discomforts experienced by those dedicated National Geographic explorers. I love being out in nature, but I enjoy being comfortable too. What is one of your favorite experiences while traveling? Finding new ways of seeing the extraordinary and the every-day, capturing the play of light on both new and familiar vistas and wildlife, sharing this with like-minded travelers. We’ve made a number of lifelong friendships while traveling that never would have happened had we stayed at home.

When you get the chance to pick your travel destination, where do you go? More often than not, we select Eco-tourism destinations for wildlife encounters. We’ve been to Africa many times. Photographing the Big Five in South Africa and Tanzania and Mountain Gorillas in Rwanda are experiences never to be forgotten. As are Tigers in Northern India, Jaguars in Brazil’s Pantanal, Pumas

Do you have a favorite dish or chef? My wife and I both have a large number of food allergies, so we tend not to be adventurous diners. That said, the Peking Duck at The Oberoi, Gurgaon was stunning. So was the Guanaco and the Rabbit dishes at the Singular Patagonia.


. Beebe

Featured Contributor

How do you enjoy spending your free time? Photography is at the top of my list, whether we are traveling to the far side of the globe or watching wildlife at a local park. Video production is a close second. I edit my wife’s video and my still photos from each trip with titles and music. I’ll post my photos at and shorter versions of our videos on our YouTube channel, b2photovideo. I am happy to report that I have a backlog of video projects, as we always head somewhere else before I can catch up. We’ve also been practicing Hatha yoga at Harmony Yoga & Wellness Center for over a year now and have started Aerial Yoga training. I’ve just been elected the president of the North Tampa Arts League. What are your thoughts on the changes in the luxury market? Luxury Eco-tourism has really taken off over the last decade and it appears to be very sustainable. These trips tend to be “green” adventures that are easier on the environment. They engage and educate travelers with the means and the mindset to help make a positive difference to the people and wildlife they encounter. It’s a win-win.

If you were stranded on an island, name one person and three items you would bring. Why? The one-person question has an easy answer. I’d bring my wife, Patricia. She will read this interview after all. For the three items, I should say food, medicine and clothing because luxury is subjective. Since this is purely hypothetical and just for fun, I’d have to bring a camera, laptop and a solar battery charger.


What are some of the key attractions in your hometown? The Tampa Bay area has a great mix of everything. For attractions, we have Busch Gardens and Lowry Park Zoo, the Florida Aquarium and the Clearwater Marine Aquarium that is home to Winter the dolphin. We are an easy drive to Orlando. There are many world-class museums, including the Dali in St Petersburg. Headlining the theater scene is the Straz Center For The Performing Arts in Tampa and Ruth Eckerd Hall in Clearwater. We have many fine restaurants representing a wide variety of tastes and cultures, from world famous Burns Steakhouse and the Columbia Restaurant to modest family-owned cafes tucked into outof-the-way corners. Trang Viet Cuisine, Pepo’s Cafe and Yummy House China Bistro are personal favorites. Best of all, we have the great outdoors year round. Circle B Bar Reserve in Lakeland and Ft Desoto Park on Tierra Verde are at the top of our list. What are three necessities you won’t travel without? I’m sticking with my answer to the “stranded on an island” question. What does Luxe Beat Magazine mean to you? LBM is dedicated to reporting on all aspects of luxury in a new and exciting way. Since its launch earlier this year, it has published a wide range of stories between its digital covers and I appreciate the opportunity to share my stories with its readership.

David R. Beebe

Book Review

This is Your Life No Apology Needed by Terry Jean Taylor By Maralyn D. Hill


any women spend so much of their lives trying to please others, they don’t take time to please themselves. They do not necessarily realize that by taking care of their own needs first, they will have more to share willingly with those who matter to them. Terry Jean Taylor shows you how to dig into the corners of your life, face various aspects you may have avoided and deal with them in a reasonable manner in This is Your Life: No Apology Needed. Author Terry Jean Taylor’s book is a work of several years in the

that.” All of these reactions are good, as they help make you aware of what you do by choice, guilt, or inertia. After all, This is Your Life: No Apology Needed.

making, with many interviews and revisions in order to capture what she sees as this essence. It is a labor of perseverance, determination and most of all, love for living life to its fullest.

Another suggestion is to skip over sections that seem to be challenging at the present time and return to them when you are ready. Sometimes, it is easier to take one step at a time. Terry poured so much thought into covering a myriad of situations; you have to deal with what you can handle a little at a time. There are a few readers who are ready to steamroll ahead, but most prefer to go slowly, thinking and planning.

Because it seeps into so many aspects of one’s life, it is quite lengthy and I suggest reading it in sections. Some of the sections will resonate immediately and you may think, “Yes, that is exactly how I feel.” Other sections may cause you to ponder and wonder if you could undertake her suggestions and solutions. There will probably be sections that you say, “I could never do or want to do


Terry’s hope is that for what you do by guilt or inertia, you re-evaluate and determine what you want to do. Those are choices you alone can make. If you choose to keep your same course, that is fine, when you realize it is by your own choice. The key to This is Your Life: No Apology Needed is that it is your life, and you have the power to live it.

Terry Jean Taylor Your Recipe for Living Coach

Book Review

Elliott Erwitt’s Regarding Women By Sherrie Wilkolaski


his collection of black and white images by photographic master Elliot Erwitt is an historical documentation of his work, as well as biographical look at his life. Drizzled amongst the images of celebrities like Maralyn Monroe, whose cover also adorns the book cover, readers will unknowingly view glimpses of his children, ex-wives and other major events in his personal life. The book spans several generations beginning in the late 1940s through today. The photos are not all

mixed in alongside a full-page photograph and I wonder what was the artist was thinking and why he selected certain images standing alone. It makes you think and you look longer and deeper.

consecutive in their layout. As you move from one page to the next, there is a story being told with each photo, but it is more of a progression of life, starting with birth and moving through the excitement of love, marriage, conflict and break-ups with the emphasis of each shot being the woman. The woman is center stage in this collection.

Much of the book’s photography has never been published before or has been rarely viewed by the public and that makes it even more special. The foreward is by Charles Howard and he sets the expectation of the reader right from the start. I did not read the foreword until after going through the book and I was happy to say that my journey was right on track with

Men will love the beauty, curves and nudes, while woman will appreciate the strength, power and fashion portrayed throughout the work. Randomly there will be a white page


Charles Howard’s insight. This book is a revealing look into the life of Elliott Erwitt and he has exposed a piece of himself that many would not dare to share with many people. In addition, he is making it available to anyone willing to take a look. Elliott Erwitt fans and photography buffs alike, will thoroughly enjoy this incredible collection of the historical look at women, through the eyes of a man who is fascinated with the opposite sex and the fairytale of ever-lasting love. Release date: September 2014


Coconut Bliss is more than just one man’s journey to the edge of the world. It is a story of transformation; cultural contrasts and a clearer understanding of how diet and disease are inextricably linked to the seeds of agriculture and the food we eat. Against the backdrop of one of the world’s most exotic and ancient civilizations, Coconut Bliss shines a magisterial spotlight on humanity and the foods of life.

Book Review

Girls Standing on Lawns by Daniel Handler Illustrated by Maira Kalman By Sherrie Wilkolaski


t is rare to find a book that can be enjoyed by both children and adults, but Girls Standing on Lawns is just such a masterpiece. It is simple and overwhelming with each turn of the page. It is rare that I am moved by books that might equally appeal to the younger human species, but this book touched me.

the photographs of girls standing on lawns. From those old-fashioned bathing suit snapshots in front of a house, to a pouty-frowned adolescent girl longing for the photo to just be done with, the words jump off the page. As the reader you’re having the same thoughts run through your head as you read each word.

Girls Standing on Lawns by Daniel Handler (Author), Maira Kalman (Illustrator) is a walk down memory lane with a look to the future. New York Times bestselling writer Daniel Handler, otherwise known as Lemony Snicket, sprinkles little snippets of his thoughts next to

Mixed in with the compilation of photographs is the mirroring artwork of artist Maira Kalman. She is a collector of old photographs and took this project to the Modern Museum of Art and this book is a perfect extension of the quality that is MoMA. Her drawings are bold

in color, quite the contrast of the muted brownish-grey old photographs. Some of her designs are identical in nature to what is framed in the black and white snapshot on the opposite page, and then others she goes beyond what is seen in the still photographs and her imagination provides the reader with a fresh idea of what a girl on the lawn might look like framed in a painting rather than captured in the frame of a picture. Since acquiring this book, I’ve shown it to numerous girlfriends and female relatives and the reaction has been consistently the same. It starts with reminiscing


about photos of when we were younger and then the conversation blossoms into something else. There is a stanza in the book that reads,

We believe this, there is nothing else we believe more at this moment, that we should be standing here. Of all the text throughout the book, that seems to say it all. Girls Standing on Lawns is a beautiful piece of art and makes for a great gift, whether it’s something you pick up for yourself or for someone special in your life.

Dining at the T

his month we join Chef Moeller as he reflects on his time in France, the importance of fresh seasonal ingredients and the deep understanding of French cuisine that he gained working in some of the finest kitchens and vineyards of Burgundy. On his return to the States a chance meeting with Chef Pierre Chambrin at a gathering of French chefs in Washington DC made a connection that would ultimately lead him to his career at the White House itself. Dining at the White House—From the President’s Table to Yours

A Reflection on My French Experience

When I had returned to France, I had no plan. All I knew was that I was a chef, and I wanted something more. To be able to move up from what I call bistro-level cooking to a Michelintype level was part of the Holy Grail; it was what I wanted to achieve. I was lucky to have had this experience at a time when being a chef was becoming a profession here in the United States — when the job came of age, celebrity chefs were starting to emerge, and eating in general was elevated to a different plane. When I returned from France in 1986, I could see that chefs here were also starting to really take notice of the ingredients they were using; since that time, I’ve seen enormous changes in contemporary ideas about food.

Appreciation of Wine

Appreciation of wine was another thing that I learned from my time in France. Wine was already popular here in the States when I went over to France in 1984, but hadn’t yet gone through the renaissance that it did during the late 1980s and ’90s. Now, through my experience of living an everyday life with the French people for two years, working in the vineyards, and working in the various

levels of restaurants, I had learned how to really taste wine.


It’s because I went and actually handpicked the grapes and learned about them that I acquired an appreciation of the wine and came to understand how to choose wines to complement food. Once your hands touch it, and you’re doing it and seeing it and living it, you have a whole different appreciation than just pouring a glass of wine and saying, “Oh, that tastes good. I like the chocolate overtones.” and all that stuff. But whenever I look at a bottle of Meursault, for example, I think of those backbreaking days I spent picking the grapes out in the fields. Walking around the farm at night, I was curious, so I looked down into the cellar where they were starting to press the grapes. I just stood and watched, thinking, So this is how they make wine. It was thoroughly interesting. I never did have the chance to actually make the wine, and I’m not sure I ever will, but the fact that I was there to be part of that process brings tasting a glass of wine to a whole new level.

and the boys shut up instantly. It was all part of the joy of getting to know something that’s integral to the career you’ve chosen for your life’s work.

Fresh Ingredients

Working in France also gave me an opportunity to learn more about combining ingredients, which was later invaluable in creating menus for all the très soigné (top-notch) guests at the White House. Ever since my time in France, I have grown my own ingredients whenever possible. And I can’t overemphasize the benefits of visiting local markets and selecting your own fresh ingredients personally. One of the secrets of a great chef is the painstaking lengths to which he or she will go to work with a list of trusted suppliers upon whom they can rely for great fresh products.

During the time of les vendanges (the grape harvest), Monsieur Michelot, the vigneron (winemaker), would take us down to the old cave, where he’d open his quality wines and talk about them while everyone tasted. We were drinking world-class white wine — a spectacular chardonnay for which he was well known. During my first year at the vineyard, I was no big wine connoisseur, but I knew that you hold a glass of white either by the stem or underneath the base. As I swirled it around and smelled it before tasting, I heard a couple of young French boys laughing and making fun of how I was holding the glass. Someone who spoke English turned to me and said, “The boys are mocking you because you’re holding the glass on the bottom.”

Whenever I go to a market, a variety of ideas are floating around in my head. I look at what’s new and think, Yeah, I should try this and see whether I can marry them successfully. The process of touching and working with all these ingredients enables me to explore my own interpretations of what can be done with them. I’m all about letting the flavors come through, not masking them. I prefer to keep things relatively simple, and let sophisticated presentation and naturally complex flavors make you think that a lot more has been done.

Then Michelot said to them, “Actually, the American is the only one holding the glass the right way,”

In the end, it’s just the flavors connecting and complementing each other.


Herbs have become very popular here over the past twenty years, but herbs have always been an essential part of cooking in France and we used them extensively. I use herbes de Provence, from the south of France, in a lot of my cooking, because I like the flavor of the lavender flowers, along with the other herbs in the mixture — usually savory, fennel, basil, and thyme. The chef at Chez Camille used fines herbes, which was equal parts Italian parsley, chives, chervil, and tarragon. Those are considered the fine herbs because they’re milder tasting than rosemary, thyme, sage, and oregano. The fine herbs make an absolutely delicious combination, which I still use often. A few days ago, I was in Lancaster, PA, and I tasted a tomato that was spectacular, and it was exactly what I needed for an upcoming event. It came from a small local farm that specializes in good homegrown tomatoes. They also had eggs, so I grabbed a few dozen, because you can’t beat good local eggs. I don’t buy all my ingredients in one spot. I could take that easy way out, I’ll gladly drive a long way out of the way so I can find that ingredient. I’m not satisfied unless the customer says, “That was excellent.” which won’t happen if I use a hothouse tomato. It happens because I go and get a fresh vine-ripe tomato that’s absolutely perfect right now — and that will be the difference in making my gazpacho soup. On the way back from the tomato farm I stopped at a celery farm. Heart of celery is a widely used ingredient in this area; you don’t really see it so much elsewhere. Most people just eat celery hearts raw; they’re kind of sweet tasting and have great flavor. But I was making a menu, wanting to come up with something dramatic, and I thought, What could I do with hearts of celery? I remembered the flavorful braised endives I’d prepared in France, browned in butter and a little lemon

Book Excerpt

White House juice. I thought, What if I did the same thing with hearts of celery? My Dad helped me find four dozen of them, all the same small size. For a White House Christmas party, I braised them in chicken stock with peppercorn, bay leaf, and some fresh thyme till they were nice and tender, then took them out of that liquid and let them cool. Then I browned them in butter and seasoned them with salt and pepper — and they were delicious. I used this local ingredient, which I’d never seen anyone cook, and I incorporated it into a French idea. Now I had created something unique, which was inspired from cooking braised endives in France. I also like to take another ingredient very popular in France, celeriac (celery root), purée it, and fold it into a potato purée — one part celeriac to two parts potato. This gives a potato purée with a celery-root flavor. I pipe that onto the plate and then put the piece of browned heart of celery, cut in half, up against that celeriac purée. What a great combination! It was entirely my idea, but once again, that innovative menu item never would have come about if I hadn’t had the French experience of braising endives. As things turned out, I couldn’t have asked for a better script in the progression of things from my time in France. I didn’t realize at the time, but I was making a natural progression by starting to work in a bistro-type setting and getting to know the fundamentals of French cooking. This enabled me to move up to Chez Camille, which was a quality restaurant, and then I learned a whole new level of service and cuisine at Bernard Loiseau’s Hotel de la Côte d’Or, where I learned the importance of creating a “whole dining experience” for your diners. If I had started out in a two-star Michelin restaurant when I first went to France, I doubt that I would have gained as much out of it as I did by starting in a bistro and slowly working my way up.

Then, finally, my little detour to Brittany, in the west of France, gave another new learning experience — a whole new style of regional cooking. The area was a big farming community, and we were also close to the ocean, so it was fascinating to see how people used all the ingredients that were available there. I remember looking up and, for miles, all I could see were fields of artichokes. I love artichokes; they’re one of my favorite vegetables. The chef at that place used to come back from the farmers’ market with a huge sack full of artichokes and we’d just try different things with them. Ironically, when I headed to Paris at the start of my final trip out of France, it was a guy driving a huge artichoke truck who gave me a ride.

The “Not-too-French” French Chef

When I returned to the States in November 1986, I picked up casual work here and there while looking around for something long-term. As Christmas approached, I received a firm offer from a high-end resort in St. Croix, US Virgin Islands. As the Pennsylvania winter set in, the idea of working in the Caribbean sounded irresistible. Here was another opportunity to work with fresh regional produce. And, of course, the Caribbean produce was a lot different from what I had been working with in France. The fresh local seafood specialties included spiny lobster, mahi mahi, kingfish, and red snapper; conch is popular in the region and we would do conch fritters and conch chowder. Some other local items included in our island cuisine were curried goat, mangoes, black beans, papaya, coconut and bananas. Work in St. Croix was enjoyable, as was island life, but the job was seasonal, and the resort closed down during the hot summer months, so I wrapped it up in June, enjoyed one last week of holiday in the islands,

then packed up to head north again. As I made arrangements to return to Lancaster, it struck me that I could take an extra day or two to visit my brother, a student at Loyola University in Baltimore, Maryland, so I flew into DC, hoping to spend at least an evening with him. It was midmorning when I arrived in Washington, so I had a day to kill. I decided to just wander around town and see what I could find — maybe check out what kind of job opportunities there might be. I even walked up to the front of the White House and asked the guards how a person would apply for a job there! I wanted to see some of Washington’s famous restaurants and hotels, like Jean-Louis at Watergate, and Maison Blanche. I visited where I could, and then remembered another Washington restaurant I’d heard of — the Four Ways, which operated in the historic Fraser Mansion at 20th and R Streets — just a few minutes’ walk away! I arrived at the Four Ways around two thirty in the afternoon — well after the noontime rush. The 19th-century mansion was beautiful. The maître d’ approached me and said, “Can I help you?” “Yes. I wonder if you’re looking for any chefs right now.” “Do you have papers?” I handed him my résumé, and he disappeared into the kitchen. He returned with the chef, who introduced himself as Chef Jean Ruiz and asked how I’d heard about the Four Ways. To keep things simple, I answered casually, “Oh, I was just walking by.” Jean invited me to sit down in the bar with him as he looked over my résumé. As we discussed my background, I learned that he was French-Belgian and was familiar with some of the places in France where I’d worked. One in particular caught his eye: “Oh, you worked at Bernard’s place in Saulieu!”


He knew Bernard Loiseau at the Hotel de la Côte d’Or in Burgundy. “Man,” he said, “I’d love to have you come work with me full time, but right now I only need a part-timer.” He paused a moment, then said, “I’ll tell you what: if you’ll work with me through the rest of the summer, I’ll give you the banquet-chef position in September when we get busy.” I didn’t have to think long about this offer, so I accepted: “Sounds good to me!” It seemed unbelievable — I’d been in Washington only a few hours. I had arrived after ten o’clock that morning, and by mid-afternoon I had a job! I left the interview and wandered out to the street. Across the way I noticed a little café with outdoor seating — it reminded me of France. I sat down at one of the tables for a sandwich and a beer. It was quiet, and I struck up a conversation with my waitress. I told her, “Jeez! I just got to town this morning, and I already landed a job — right over there.” I pointed across the street. “Now I have to find a place to live.” She said, “Why don’t you check that bagel shop across the street?” The shop featured a community bulletin board where locals posted all kinds of announcements, including room available notices, so I finished my lunch and took her advice. Among the bulletins was one that read “Sublet My Apartment for the Month of July.” That made a lot of sense — if this thing at the Four Ways turned out to be a mess, I wouldn’t be stuck with a long lease. I could head back to Lancaster and pick up where I’d left off. It wasn’t a mess, however, and a month later I was looking for a long-term living arrangement. At summer’s end, Jean kept his promise, and I moved to full-time work at the Four Ways. A month into the job, Jean approached me after service one

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evening and asked, “What are you doing tonight?” I told him I had no plans, and he continued, “Why don’t you come along with me? Now and then, all the French chefs in Washington get together. Tonight we’ll gather at the Mayflower Hotel.” “Sure!” I replied. It sounded like fun. “Your French is good enough,” he reassured me. “You’ll have no trouble participating in the conversation.” When we arrived at the Mayflower, Jean introduced me around. Among the group was Pierre Chambrin of the well-known Maison Blanche restaurant. Neither of us knew that this meeting would turn out to be a milestone in my career path. Pierre was destined to become sous-chef at the White House a few years later. My experiences in France and my ability to converse in the language gave me an inside track with that crowd. I really hit it off with several of the chefs — including one of the Mayflower chefs who had worked in Dijon. I knew the hotel and several fine restaurants where he had worked. I ended the evening as a new — if unlikely — member of that elite circle! I continued to work at the Four Ways for nearly two years — till it ran into some financial difficulties and closed in the summer of 1989. I’d heard that Pierre Chambrin was looking for help, so I contacted him to let him know I was available, but we couldn’t make it work. In fact, for months after I left the Four Ways, Pierre and I made several attempts to work together, but we were never able to make it happen. Then we lost touch for a while. Someone told me that Pierre was working at the White House, but it was nearly a year before I heard from him again. Then one day my phone rang.

France would turn out to be the biggest factor setting me apart from other candidates for the White House job?

“This is Pierre,” he said. “What are you doing these days?” I briefly described my current situation, and then he said, “Well, I’m a sous-chef at the White House. They brought me on a year ago in anticipation of the executive chef retiring. They’ve been prepping me as a possible replacement. Now it looks like I’ve got the job — and I need to replace myself.” And then, “Would you be interested?”

When I agreed to submit my application, I had no idea what an ordeal I was signing up for. The process began with a phone call from the chief usher, who serves as the general manager for all White House operations. Chief Usher Gary Walters called me to schedule a personal interview, which went very well. At the end, Gary presented me with a serious load of paper, including a lengthy form headed “A Questionnaire for Sensitive Positions.” Gary looked apologetic: “This is a lot of work, I know, but I need you to fill it out and get it back to me as soon as possible.”

“Yeah! Let’s meet and talk about it.” I was working downtown at that time, in the restaurant at the Westin Hotel (this later became the ANA, All Nippon Airways, and then the Monarch), so it was simple to arrange to get together after work one night. We decided to meet at Trader Vic’s, the popular bar that used to operate at the Capitol Hilton. The two of us sat, had a drink, and chatted about the White House. Pierre emphasized over and over, “It’s a very special place. I don’t even know how to describe it exactly, you know?”

I worked like a dog on that paperwork for three or four days, trying to account for every place I’d ever lived and every job I’d held since my eighteenth birthday. I had to remember employers’ names and find contact information for each of them. I was thirty years old and they wanted details from the previous twelve years, a period during which I had moved around a lot, including my time overseas. It was truly a relief when I could finally call the chief usher and report, “I’ve completed all the paperwork.” He seemed surprised: “Oh, you have the paperwork done already? That’s great.”

He talked about the complex personalities you have to deal with. “It’s not so much the president or the first lady — it’s all the other characters who work in and around the White House. Cooking at the White House is different.” He made an important point: “It’s not a restaurant; it’s not a hotel. You’re cooking in somebody’s home — and you’re serving them almost every single day.”

I hand delivered my application at the White House East Appointment Gate. The guard called the ushers’ office, and after a few minutes, Gary came out.

As I was beginning to get a picture of what it meant to cook at the White House, he looked at me and said matter-of-factly, “You know, I’m French-born, and I’ve been an American citizen since 1977.” (You have to be a citizen to work full time at the White House.) “There are only five full-time chefs in the kitchen, and two of us — myself and the pastry chef, Roland Mesnier — are originally from France.”

He thumbed through the pages and then, apparently satisfied, asked, “Do you have time right now to come in and talk some more?” “Sure,” I replied. He led me into a little room called the Map Room. Pierre joined us, and we sat down to talk. “We’ve reviewed everything,” Gary said, “and we’d like to offer you the position.” He told me about the salary range and some of the job requirements, and then asked, “Are you still interested?”

Then he got to the heart of the matter: “I could bring in another Frenchman, but I think that would be too many French people. What I really need is an American who understands French cooking. I want someone like you, with your background and extensive experience in France.”

I smiled. “Yes, I’m still interested.” So he discussed more details about the job, including what still had to happen before I could start work. “As you might guess, we’ll have to do a very thorough background check before your final approval. There will be some phone inquiries — the FBI

Who could have guessed that my experience in


will call you in the coming weeks.” To prepare me for what was yet to come, he continued to describe the process, and then concluded by saying that it would probably take the entire summer to complete the background check. They didn’t expect to bring me on till September. So there I was, receiving a firm offer around the first of June, and learning that I had to wait till September. That was a very long summer — waiting and wondering what would happen next. Could there possibly be anything in my past that would cause them to reject my application? I didn’t know what would happen when I went back to the Westin to tell my boss about my plans. I decided to be direct: “Chef, it looks like I have a new position, but the job won’t start for at least a couple months.” After I explained the situation to him, he surprised me, saying, “Wow! That’s fantastic! In fact, we’re honored that one of our staff is going to work at the White House. Just keep me informed of your plans and how things are working out.”

About the Author

Chef John Moeller is a member of an elite corps of chefs who have served in the White House preparing très soigné cuisine for three Presidents, First Families, and their guests, including world leaders like Tony Blair and Nelson Mandela, and for famous guests like Julia Child and Sophia Loren. Over the course of his 13-year career in the White House, he focused on creating unique and one-of-a-kind dishes that featured his trademark use of fresh, seasonal ingredients inspired by his classical French training with an American twist. To learn more about Dining at the White House visit Reprinted with permission from LifeReloaded Specialty Publishing All materials copyright ©2013 LifeReloaded Specialty Publishing LLC and John Moeller. President James Buchanan was the 15th president, and is the only president to have come from the state of Pennsylvania. He was a bachelor and his niece, Harriet Lane, served as his official hostess at the White House. The beautiful china that he used as his dinnerware at the White House was manufactured by the French manufacturer, Sèvres.

Salem VI Rebecca’s Rising

by Jack Heath and John Thompson

Prologue Burlington, Vermont, October 17, 1978


he man stood in the shadows, shivering, rocking from foot to foot to keep his toes from freezing and watched his breath whiten in the cold air. It was only mid-October, but up here in Vermont the unseasonably frigid night felt like January. Across the street the lights of Davis Hall burned through the clear air and reflected a dull glow off the frost-rimmed grass. The man checked his watch. Nearly four a.m. Most of the college kids seemed to have turned in for the night, because the vast majority of the room lights were off. The man didn’t care about most of the kids at all. He cared about one single kid, in room 321, and he didn’t care about

him in the way a parent might. He cared about him the way a risk management specialist cares about looming liability. The kid wasn’t a problem yet, but the man knew he had the potential to become a big problem. Nobody knew exactly when it might happen, but according to people who knew more about this than he, the kid had begun to glow with awareness in the past couple days. It was way too early. It was pure luck that somebody with the ability to see such things had spotted him and gotten word back to Salem. Awareness didn’t normally develop, if it ever did, until much later in life, but if people said it was happening now, the man wasn’t going to argue. As a self-defined risk management specialist, his job was to nip problems like this in the bud. He looked again at the window of room 321. It had been dark for two

hours, and he knew the room’s three occupants were totally dead to the world. He’d made sure of that, because earlier that afternoon, dressed as a University of Vermont janitor, he had picked the lock on their room and injected their pony keg with a little mixture of his own, a concentrate of dissolved sleeping pills that would put them down deeper than the alcohol ever could. The whole point was to make sure they were sufficiently unconscious so the smoke and heat could do their job. And now as he watched the window, he saw the first wisp of smoke escape. It was very subtle. If he hadn’t been staring at the window he never would have seen it. It meant that the very small incendiary device he had planted in one of the room’s electrical outlets had ignited and was starting to feed on the old dormitory’s walls. The

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device would never be detectable, not after the tinderbox dorm had fully caught fire. And it would definitely catch fire. He knew this because earlier that evening he had also disabled the dorm’s sprinkler system. The three boys in the room would be dead within fifteen minutes. No doubt some other kids would die, too, but that couldn’t be helped. It would be collateral damage, just like what the papers used to call it a few years earlier when the Air Force accidentally napalmed a village in Vietnam. John Andrews tossed his head from side to side on his pillow and wondered for the hundredth time if he was going to hurl. Maybe two hours earlier when he’d gone to bed he’d suffered through the exact same thing, and now here it was back, the room spinning like a top. He cursed himself for sucking down

Book Excerpt so much of the pony keg he and his suitemates had tapped. Stupid, really stupid, he told himself. But then he corrected himself, he really hadn’t swilled that much beer. He’d drunk more lots of other nights and not felt half as smashed. Same with his suitemates. Both guys could usually hold their beer, but they’d both been slurring their words, and when they first went to bed he was pretty sure he’d heard one of them barfing out the living room window. Now, strangely, he was awake again, and it was still the middle of the night, and he had the bed spins for the second time in a couple hours. How was this possible? Usually when he went to sleep with a load on, he slept like the dead until sometime around noon the next day. Only something had disturbed him. He struggled to remember. Had it been a shout? If that was it then he’d heard it in a dream because it had been an old lady’s voice, but a harsh and forceful voice and incredibly loud, and there weren’t any old ladies in Davis Hall. In spite of having a terrible case of the spins he was keeping his eyes closed and starting to sink back into sleep. He was so totally out of it he didn’t even care if he blew lunch all over his bed. But then he heard the voice again. “Get up!” The voice slammed him, as impossible to ignore as a dental drill in his ear. Actually it was even worse than that because it was coming from inside his head, like some strange old lady was locked in there wanting to get out. He struggled to open his eyes, working hard against the heaviness of alcohol, feeling like a diver trying to swim to the surface in a pool filled with Jell-O. Had it been beer or tequila shots he’d been drinking? He really hadn’t had that much to drink. How could he feel this hammered? He heard the voice a third time, a female drill sergeant shouting, “Get up!” and this time it slices through his drunkenness like a sharp knife cutting through rope. Knowing he had to stand if only to stop the painful caterwauling in his brain, he slid one foot out of bed and put it flat on the floor. Weird. Davis Hall had a lousy heating system so the floor should have been cold, but it was hot. In fact, it was really hot. He pushed himself up on one elbow, took a deep breath through his mouth, and right away started to cough. Boy, am I a mess, he thought as he continued to hack. He tried to suck down another breath, but it caught in his lungs like a jagged piece of chicken bone. He sat up reflexively, and that was when he began to realize that,

between the hot floor and the air, he had a much bigger problem. He was still coughing, nearly retching, as he reached over and fumbled for his bedside lamp. When it came on a surge of panic helped sober him because he saw that the room was full of thick gray smoke, so much that he couldn’t even make out the door about ten feet away. He lurched out of bed, stumbled to the window, and threw it open. He shoved his head into the cold air and took deep breaths until he stopped coughing. Slowly, as his brain started to work he looked down three stories to the frozen ground, and then his eyes went across the street to where a man was standing in the shadows. The man was nearly invisible, just a shadow slightly darker than the night, but John hesitated because he thought the man was staring up at him. “Help,” he called, his voice hoarse from coughing and barely more than a whisper. “Fire.” Strangely, the man did not move. John blinked. Was he imagining this? Smoke was pouring out the window all around him, but the guy wasn’t budging? The smoke had to be easily visible from across the street, and yet the man continued to stare up at the dorm like he was waiting for something to happen, or maybe like he was looking directly at John. What was wrong with this jerk? “Move!” Another shout pierced his brain, the feeling like somebody was stabbing the inside of his skull with an ice- pick. It made him forget about the guy and think about his roommates and all the other people on the floor. Where had the fire started? Did they know about it? Were they already evacuating? Why weren’t the alarms going off? Weren’t there supposed to be sprinklers? Feeling a surge of panic he left the window open, got down on his hands and knees where the smoke was much thinner, and crawled toward his door. On the way he pulled on the jeans he had thrown off when he got into bed and pulled on his boots. He didn’t bother to lace them. The bedroom door was hot, but no hotter than the floor. He opened it and looked out. More smoke, but thankfully no sign of flames. He crawled into the living room, found a pitcher of beer that was still three-quarters full then grabbed a crumpled sweatshirt off the floor nearby, soaked it with the beer, and held it against his face like a filter. Then he crawled to the door that led to his roommates’ bedroom. When he turned on the wall light he could barely make out two lumpy forms under the blankets on the two beds.

“Fire! Get up!” he croaked. Neither one moved. John crawled to the window, stood up, and heaved it open to let in some fresh air. He stuck his head out and took a quick breath so his lungs could work. “Get up! Get up!” he shouted. At that, Steve, one of the suitemates, made a groaning sound and started to cough. John crawled over and jerked him out of bed and onto the floor. “Wha’re you doin’, man?” he mumbled, barely coherent. He seemed terrible out of it, much drunker than he should have been given how much beer they’d consumed. “The dorm’s on fire.” John slapped him hard across the face. “Wake up!” Steve barely seemed to register the slap. John dragged him to the window, pulled him up, and hung him out. “Breathe!” He left Steve and crawled over to Mike’s bed. Like he had with Steve, he grabbed Mike by the arm and jerked him to the floor. “Lemme ‘lone,” Mike slurred. John slapped him just the way he had Steve, alarmed at how little Mike responded. He dragged him over to the window and pulled him to his feet beside Steve, and a second later both suitemates were hanging out the window coughing. “Stay here,” John said. “Don’t leave the window unless you can get out on your own. I’m gonna go pull the alarm and knock on the other doors on the hall. I’ll be back in a minute.” John crawled toward the door that led into the hallway, felt it, and realized it was hotter than the other doors had been but still not in flames. He cracked the door, half afraid a wall of fire would come shooting inside. He was relieved to see only thick walls of smoke in both directions. He tried to recall where the smoke alarm was located. They had showed him during freshman orientation, but of course he hadn’t paid attention. To the left was a double with two girls, one from Massachusetts, the other from Virginia. He had fantasized about getting the blond from Virginia into bed, but now he only thought about keeping her alive. He tried the door handle, but it was locked. He banged on the door, then swiveled around, sat on his butt, and hammered the door with both feet. The third time the lock gave and the door swung inward. “Get up!” he shouted. Fortunately the girls had gone to bed reasonably sober. They were coughing, but they woke up and got their window open. “Get out as quick as you can, okay?” he said. As soon as they said they would, he crawled out and since the girls’ room was the end of the corridor, he went

103 2

in the other direction. He kicked in three more doors and got the occupants out of bed before he managed to spot the fire alarm in the near darkness. He stood up, broke the glass, and pulled the switch. Suddenly the loud smoke alarm filled the hallways with noise. With the alarm blaring, he continued on. That’s when he saw the flames glowing lurid and yellow through the smoke. He also saw the bathroom door. Knowing what he had to do next, he crawled into the shower, turned it on, and soaked himself from head to toe, then tore the shower curtain from the rod and soaked it as well. Crawling back into the hallway, he took the biggest breath he could, stood, and wrapped the dripping shower curtain around his head and torso and ran toward the flames at the farthest end of the hallway. His lungs were burning before he’d gotten halfway, but there was nothing he could do. The wall just past the last room door was totally in flames. He grabbed the door handle and jerked his hand away because the metal was so hot it blistered his skin. He took the shower curtain, put a thick wad of it against the handle, and tried again. The door was unlocked, and he stumbled inside, went straight to the window, and jerked it up. He sucked down a couple quick gulps of air then went to the single bed in the room. He tried to wake the sleeper, but she did not open her eyes. John could hear voices in the hallway now as other students from other floors responded to the alarm and began to knock on other doors, making sure everyone was out. “Two guys in three-twenty-one!” he shouted into the smoke. “Get them out.” He went back to the window, took one more breath, returned to the bed, and heaved the girl over his shoulder. She was deadweight, nearly impossible to carry in his current condition. John stumbled to the door, which was now on fire. He shouldered it open, felt a lick of flame on his exposed ear and neck and kept moving, passing open doorways as headed toward the stairway at the far end of the hall. As he was going down the stairs he met two campus security officers coming up. They took the comatose student from his shoulders. “Any others up there?” John nodded as he bent over coughing. “Gotta check on my suitemates,” he managed after a few seconds. “Three- twenty-one.” “We got ‘em both a minute ago,” one of the officers said. They carried

Book Excerpt the unconscious student out and helped make sure John got down the stairs. When he stumbled into the freezing Vermont night, he realized he wasn’t wearing a shirt. At the same time the cold air lit up the burned skin on his hand and his ear and neck. The pain nearly took him to his knees, but he didn’t think about that. He was thinking about the guy who had stood and watched the smoke roil out around him when he opened the window and who hadn’t done a damn thing to help. John pushed past the security officer who was trying to get him over to an ambulance where EMTs were treating students for burns or smoke inhalation and headed across the street to where the man had been standing. He wanted to find the jerk and drive his fist right into his nose, and he looked around, trying to recall exactly what the guy had looked like. He could only remember a dark silhouette. The guy hadn’t been too short or tall and hadn’t been particularly fat or skinny. He’d probably been wearing a down parka and stocking cap like everyone else in Vermont in late October. The only feature that had been distinctive had been the guy’s eyes. Even from across the street John had felt the…what…the hatred that had seemed to make them burn brighter than the night. Well, if he found the guy, John was going to make him understand what hatred really felt like. Late the next day, wearing thick bandages on his neck, ear, and right hand and still loopy from the prescription painkillers he’d been given, John accompanied his suitemates when they got permission to go back into what had been their college freshman room. A fireman led them up the stairs and down the corridor where water still dripped from the ceiling. What was left of the blackened carpet squished under their feet, and the reek of smoke came from every surface. The pony keg they had tapped was now a puddle of

of the pages that had somehow survived. He let out a sarcastic laugh because except for some black singe at the bottom of the cover sheet, they looked almost perfect. The paper’s title, “Rebecca Nurse: A Wrongful Death in Salem’s Witch Trials,” was still crisply legible. “Dude, what’s funny about this?” his roommate Steve asked from the doorway. “This.” John held up the paper. “I just finished typing it yesterday. Somehow it survived. I can still hand it in. Go figure.” He looked again at the paper and below it his name and the date, Sunday, October 17, 1978. Rebecca Nurse, his distant ancestor, he thought, recalling the family portrait of the woman that hung in his great aunt’s house. She had been a grim-faced Puritan with a face like a Rottweiler, but it was weird because it had almost seemed like he had felt her presence looking down on him when he wrote the paper. It was probably her he had conjured up in his dream to make himself wake up. He snorted another laugh as he tucked the paper under his arm and headed out of the room. He was thinking Rebecca Nurse was so ugly she could probably wake the dead, so it was nothing for her to wake up a drunk college student.

melted aluminum. John went into his old bedroom and saw that nearly all his clothing, bedding, books, shoes, ski and hockey gear, and UVM knapsack had been burned or badly charred. The few items hanging in his closet that hadn’t been burned were soaked with soot-colored water that had dripped from above and heavy with the permanent stench of smoke. He turned a slow circle, studied the devastation, remembering how little beer he’d actually drunk but how smashed he’d felt when he went to bed. It was a miracle he was still alive because he knew how soundly he slept when he’d had a few. What had woken him? Had it really been a dream? He remembered the shouting old woman. How could he forget her? He’d never heard a voice with so much power. He was about to walk out of the room when he glanced once more at what was left of his desk and the skeletons of burned books atop it. As he scowled at the destruction, he noticed something white on the floor. Out of curiosity he went over to see what had managed to keep its color amid all the char. On the far side of his desk where it had apparently fallen to the floor in all the confusion, he could see what looked like one of his papers. He bent over and picked it up, feeling the wetness

Chapter One Salem, Massachusetts, October 17, 2012

JOHN ANDREWS PULLED THE COVERS BACK from his face, slowly opened his eyes, and croaked out a curse. The early dawn light that managed to make its way through his curtains hurt like a stab wound. “Crap,” he said as he elbowed himself into a sitting position, put his feet on the cold floor, and started to bat his hands in the direction of the alarm. Some idiot announcer was saying it was unseasonably cold for late October. Like he needed to be reminded since he could nearly see his breath in the cold bedroom. He stood, shivered, padded into the bath- room to pee, then slipped on his terrycloth robe and slippers and headed downstairs to make


coffee. At the bottom of the stairs he flipped the thermostat from 50˚ up to 70˚. What had he been thinking last night?—well, the point was he hadn’t been thinking—then pulled open the front door and snatched the three plastic bags containing The New York Times, The Wall Street Journal, and The Boston Herald. In the kitchen, he tossed the papers on the counter, hit the switch to start the coffeemaker then started dumping the papers from their bags. On their one or two bounce trip from the delivery guy, across the sidewalk to his doorstep, each bag managed to pick up some street crap, which always dropped onto his counter. It made a mess, and the mess reminded him of Julie. She’d been a cleanaholic, always after him to sponge off the counters and put things away. He missed being told to clean up. He missed the noise of another person. That wasn’t even the start of it. He missed too many things. He put the papers in a pile, wiped his hand across the granite counter, and swept the crumbs of street dirt into the sink. He glanced at the plate on the counter beside him and the dirty glass and empty bottle. Pizza crust on the plate, a bare drop of scotch left in the glass and none in the bottle. How many straight nights of pizza, he wondered. Maybe four, maybe five. How many straight nights of scotch? He chuckled a humorless laugh. Way too many to count. More to the point, how many nights had that dead fifth lasted? Two? Two and a half? Something like that. If Julie was here she would have a fit, disgusted at his diet and his drinking. “It’s your fault,” he said to the empty kitchen. He got his coffee, but before he started skimming the papers he looked at his reflection in the kitchen window. He still looked okay on the outside, he thought, giving himself a frank appraisal. Mostly full head of brown hair with just a tinge of gray over the ears. Trim physique, flat stomach, much flatter than he deserved. Good genes helping to cover for bad behavior, he thought. The face was still there, too, good cheekbones, strong chin, reasonably tight skin, amazing lack of bags under the eyes considering how much single malt went down his throat every night. It was a face that still could be on national network news every night if that was what he wanted, but he didn’t. He just wanted his quiet life and his quiet little newspaper. He was done with the big leagues and the stress. He was done with love. He was holding it together, he told himself. Just barely.

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Luxe Beat Magazine SEPTEMBER 2014  

FASHIONABLE LUXURY is the focus of our September 2014 edition of Luxe Beat Magazine. Fashionable luxury is about finding the tailored or cus...

Luxe Beat Magazine SEPTEMBER 2014  

FASHIONABLE LUXURY is the focus of our September 2014 edition of Luxe Beat Magazine. Fashionable luxury is about finding the tailored or cus...