Mann's Jewelers Accent Magazine Spring/Summer 2020 Edition

SPRING/SUMMER 2020

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SPRING/SUMMER 2020

2 Illumannations 4 Fabulous in Rochester

MANN’S JEWELERS 2945 MONROE AVENUE, ROCHESTER, NY 14618 585-271-4000

8 Street Style 14 Canvas of Life 16 Sweet Pieces 20 Ask the Doctor 22 Cuff ’Em 26 Let’s Do Brunch 34 Lucking Out 36 Go Topless 38 The Wall of the Dead 44 Haute Couture Comes Home 54 Back to Basics 60 Kyoto’s Magic

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68 The Shape of the Future 72 On The Run 76 A Capital Affair

CHIEF EXECUTIVE OFFICER Nancy Mann PRESIDENT Robert Mann DIRECTOR OF MARKETING Megan Crawford EDITOR-IN-CHIEF Rita Guarna CREATIVE DIRECTOR Stephen Vitarbo SENIOR ASSOCIATE EDITOR Darius Amos LIFESTYLE EDITOR Haley Longman CONTRIBUTING EDITORS Darcey Gohring, Everett Potter, Mary Stone

PUBLISHING STAFF GROUP PUBLISHER Shae Marcus ACCOUNT MANAGER Lisa Menghi DIRECTOR OF PRODUCTION AND CIRCULATION Susan Windrum ADVERTISING SERVICES DIRECTOR Jacquelynn Fischer GRAPHIC DESIGNER, AD SERVICES Violeta Mulaj PRODUCTION ART ASSOCIATE Christopher Ferrante ACCOUNTING Agnes Alves, Kasie Carleton, Megan Frank, Katie Torre

PUBLISHED BY Wainscot Media CHAIRMAN Carroll V. Dowden PRESIDENT & CEO Mark Dowden SENIOR VICE PRESIDENTS Shae Marcus, Carl Olsen VICE PRESIDENTS Nigel Edelshain, Thomas Flannery, Rita Guarna, Diane Vojcanin

Jewelry has been enlarged to show detail. Due to the fluctuating prices of diamonds, gold and platinum, prices are subject to change without notice and may vary depending on size, quality and availability. While we have made every effort to ensure the accuracy of the information in this magazine, we are not responsible for errors or omissions. ACCENT is published by Wainscot Media, 1 Maynard Drive, Park Ridge, NJ 07656, in association with Mann’s Jewelers. Copyright © 2020 by Wainscot Media, LLC. All rights reserved. Editorial Contributions: Write to Editor, Mann’s Jewelers, 1 Maynard Drive, Park Ridge, NJ 07656. The magazine is not responsible for the return or loss of unsolicited submissions. Subscription Services: To change an address or request a subscription, write to Subscriptions, 1 Maynard Drive, Park Ridge, NJ 07656, or by telephone 201.573.5541. Advertising Inquiries: Contact Shae Marcus at 856.797.2227 or shae.marcus@wainscotmedia.com.

Printed In The U.S.A. Volume 18, Issue 1. ©2020

Illumannations

A NOTE FROM NANCY MANN, CEO OF MANN’S JEWELERS

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MANN’S

There isn’t a week that goes by that someone doesn’t mention the taxi to me. “She” sits out in front of Mann’s Jewelers, an esteemed old-timer, with many stories to tell throughout her years of history as a Mann’s Jewelers icon.

Long-time Rochesterians remember the taxi from a television commercial we made in the 1980s—a beautiful couple steps into the taxi on 5th Avenue in New York City. Their simple request, “Take us to the finest jeweler in New York,” is met with the taxi speeding down the avenue, past the many venerable jewelry stores and NYC landmarks of the time. Finally, after a crazy ride along the New York State Thruway, the taxi arrives in Rochester, and lets the somewhat confused couple out at the front door of Mann’s Jewelers. The scene stealer is the sweet wink and smile of the taxi driver, Irving Mann, my father and the founder of Mann’s Jewelers.

For the newest generation of Mann’s Jewelers clients, seeing the taxi parked at the corner of Monroe and Clover has become part of the local landscape. Even without knowing the history of the taxi, this unlikely icon always generates big smiles.

Whether a car, clothing or fine jewelry, the taxi is yet another reminder of how a classic never really goes out of style. When we made the taxi commercial, bold yellow gold was the rage. Encrusted with diamonds? Even better! Pearls, large pearl earrings or ropes of pearls were on every woman’s ears or around her neck. Geometric shapes, bold cuff bracelets and oversized gold hoop earrings were a wardrobe staple. And finally, colorful gemstones took center stage, often executed in fluted bead necklaces and outrageous cocktail rings.

As you flip through the pages of our newest edition of Accent magazine, hopefully the beautiful jewelry you see will bring you down memory lane. If you weren’t a wild child of the ’80s, I believe you will quickly become enamored with many of these timeless classics. Gorgeous gold, elegant pearls and diamonds and gemstones will forever enhance that kick in your step.

Warmer weather, or (honestly) any weather, is always a good time to treat yourself to something new. We would love to help you begin creating a classic collection of your own, or to help enhance the timehonored pieces you have been collecting for years. Dog-earring your favorite pages in the magazine or stopping in to create a Wish List are both easy ways to get started. As we all know, classics become classics for a reason, and a slight update makes everything you already own and love suddenly feel brand new.

MJ Couture earrings with emerald, tanzanite, tourmaline and diamonds in blackened 18K white gold, $9,950

Ippolita Rock Candy ring with turquoise in 18K yellow gold, $2,395

Curb link bracelet with diamonds in 14K yellow gold, $12,950

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A N N I V E R S A R I O

Y E A R S

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C O L O R

SPOTLIGHT

ROCHESTER NATIVE AND STYLE GURU COURTNEY WINSLOW DISCUSSES SPRING/SUMMER FASHION. Photos by Alexandra Elise

Hair by Sooz Salon

FAMILY VACATIONS

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MJ Couture drop earrings with emerald, black agate and diamonds in 18K white gold, $28,000.

Cocktail ring with 8.64 ct oval blue sapphire and diamonds in platinum, $72,995. Diamond bracelet with five rows of diamonds totaling 11.54 cts in 14K white gold, $25,995.

Since the warm weather is upon us, let’s start with a family vacation story to set the mood.

Thinking I would be God’s greatest gift to children, I decided to take four kids to the water park on the last day of our family trip. No other parent would come with me and all deemed me insane. But with kids exhausted, parents about to short circuit and sibling rivalry at its height, I packed them all in one car with bags of towels. I even tried to jam a wagon in the trunk because I really didn’t want to carry three bags of snacks. Then, I drove 50 miles North.

With massive arguing on the way there I threatened to turn back, but what they didn’t know was that I’m too determined to win the medal for best mom and aunt ever to give up that easily. As we got closer, the excitement built, and I’m pretty sure I’m the bravest and calmest adult that ever lived. No biggie, who needs another skinny piña colada on the beach while the kids play in the beautiful surf? Not me. I want to bathe in freezing cold, dirty water and be dragged down 40-foot slides with snotty, screaming kids. Because that’s what the best moms do, right?

I was pumped as we got off the exit and got the kids all psyched up…who wants to go first?! Yes! We can get ice cream too! Who’s going to ride with Coco?!

Not knowing where we were, I was glued to my GPS. Then, the massive amusement park peeked out above the palm trees. We made it! Turning into the crumbling driveway is when I saw it. The enormous sign glooming over us in an empty parking lot. Raging Waters CLOSED UNTIL MARCH. Holy hell, it’s Jan. 2. Stunned, I fearfully told the kids. Immediately my youngest started hysterically crying, my oldest was horrified that I wouldn’t have seen that on the website. No s***, kid! How the heck did I miss that? The other kids asked me a parent’s most terrifying question…

“Now what are we going to do?”

News flash: I had no plan B. There was nothing but a Dunkin’ Donuts and a McDonald’s in the area. I did the only thing I can—I started laughing and I couldn’t stop. With a wedgie from my waterparkapproved suit, my neck stiff from clenching the wheel and

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my voice strained from yelling at kids to keep their hands to themselves, I was still laughing. They cried most of the way home, but we got back and had the most perfect last day…right back where we started.

Sometimes it’s best to just be present with where you are and let the kids drive you crazy for one more day. Try not to be the best. Instead just try to be. Throw the football for the hundreth time, play Marco Polo again and enjoy one more boat drink.

For parents of young children, the days are long, but the years are short. My advice is enjoy the chaos and soak up those last days of summer vacation.

TRENDS FOR SPRING AND SUMMER

4. Neon brights: Stabilo green, fuchsia and yellow. These colors are fantastic at getting you noticed. A compliment or a stare is inevitable; I am comfortable with either.

They actually take less work than any of these trends. Most of the designs are simple; a neon yellow one-piece bathing suit with the same color wrap is perfect for a pool day (and your tan will look twice as good). A bright fuchsia dress in a slip silhouette is all you need for a date on a hot summer night on the Cape. Bring along large gold tube hoops and rainbow jeweled bracelets that you can wear daily. My favorite time to wear my jewelry is at the pool bar or beachside. There is nothing more beautiful than sandy, salty gems.

5. White dresses. Lace. Eyelet. Sheer. Trimmed with feathers, bows or delicate flowers. White dresses are everything. They are the symbol of summer. I encourage you to try to only bring white on your next vacation. Make it your theme. Pack all the white dresses you have, a white button-down, a white nightgown, a pair of wide leg white jeans and all the jewelry in your case (white pairs especially well with bright green emeralds or white pearls). Then, pack one perfect black bathing suit and classic black sunglasses. Oh, and this white-themed vacation is not kid-friendly unless you plan on also packing a Clorox pen (which I do).

6. The vest. I feel like an anxious kid in class with my hand raised high. I know this one, I know this one! I’ve definitely studied this before. Waistcoats with nothing but a lacy bralette underneath.

Cinched at the bust with the last button undone. Paired with a great pair of loose shorts or baggy khaki pants rolled at the bottom, tan feet and leather sandals. There is no lack of confidence in this look. It’s like you’re walking the runway or walking into Coachella. You can also opt for the long and loose version; a silk vest and a tunic and bellowing silk pants underneath.

As for the fashion of the season? Here are a few trends I’m loving: 1. Bermuda shorts. Faux leather, paper bag waisted, spring-to-summer bridge look. Pair with a matching blazer for a complete outfit. Cut long and lean.

I really want to make this work. The right cut and the perfect slim and yet not-toofitted blazer is going to be what makes this or breaks it for me. I have been loving my menswear oversized pants all winter so I’m pretty sure these shorts are just a natural progression.

2. Tiered ruffles for weddings. Long gowns with layers of taffeta or silk make a statement for all your galas or weddings this season.

The peach dress I wore for this photo shoot is a dream. You will feel better than the bride—innocent yet sophisticated with a serene sense of self, confidence and beauty. These gowns are investment pieces for sure, but I highly recommend wearing your gowns bought for special events more often! You can have Clockwise from top left: Ippolita Classico Roma Links Hero clip earrings in sterling silver, $650.

Ippolita Ondine three row necklace with mother-of-pearl and clear quartz in sterling silver, These trends were taken straight from these gowns hemmed to floor length so $5,495. Cocktail ring with 4.63 oval emerald center and diamonds in platinum, $32,995. Hueb the local high school. I’m definitely you can wear with flats, you can toss a Luminus drop earrings with diamonds totaling 9.80 cts in 18K white gold, $33,430. South Sea pearl strand measuring 18” with 14K white gold ball clasp, $25,000. Stephen Webster Forget Me not able to compete with the average jean jacket over your shoulders and make Knot butterfly ring with diamonds in 18K white gold, $12,800. Stephen Webster Jules Verne 16-year-old’s sense of confidence, but Sturgeon cuff bracelet with black and white diamonds in 18K white gold, $35,000. it more casual. You can also save them for all the more power to you if you do! another event in the winter. Just add a faux Bra tops are best layered with a light cardigan and a high-waisted, flowing skirt. Hot fur shrug over it with closed-toe shoes and you’re ready for gala season. pants look flipping amazing on Kaia Gerber on the runway with a fitted black blaz3. Eco-friendly clothing. The House of Gucci committed to a carbon neutral fasher to match.

Flat tall boots complete the look and elongate the legs. Again, whoever ion show this season. Even Dior lined its runway with trees that were destined for can nail this, I commend you and will cheer you on.

I may be slightly delusional replanting in Paris’ urban areas. More and more couture lines are following suit, about some things, but this girl knows her limits. creating a green and sustainable trend. There are some contemporary lines that are Also, I guarantee you that by the time this is published I will have tried both bra made from sustainable materials; try out Reformation’s wonderfully soft summer tops and hot pants, regardless of what I just said. dresses and T-shirts. All are extra special layered with some gold chains with charms.

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THINGS THAT I WON’T BE WEARING… BRA TOPS AND HOT PANTS

THE ESSENCE OF BRAZILIAN ENERGY

ON THE RUN

STREET STYLE:

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1) MJ Precious Petites star necklace with diamonds in 14k yellow gold. $1,445 2) Chain necklace in 14k yellow gold. $1,550

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CAROLINA HERRERA

3) Cartier Tank Francaise certified pre-owned watch in stainless steel. $2,800 4) Roberto Demeglio Aura bracelets. Ceramic and 18k yellow gold vermeil, $298.

18k yellow gold vermeil, $348 5) Gold hoops in 14k yellow gold. $1,395

ROYAL PRINCESS FLOWER COLLECTION

AS SEEN ON

STREET STYLE:

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1) Mikimoto Jeaux de Rubens Akoya pearl collar necklace with diamonds in 18K white gold, price upon request 2) Gucci Flora earrings with pearls and diamonds in 18K white gold, $4,700 3) Ippolita Lollipop Carnavale rings with mother-of-pearl and diamonds in sterling silver and ceramic, $695 each 4) Gucci G-Timeless hologram watch in stainless steel, $920

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SPECIAL PROMOTION

Introducing TAG Heuer’s In-House Chronograph Movement: THE CALIBRE HEUER 02 The performance-driven Heuer 02 movement, a completely in-house development, is a clear demonstration of TAG Heuer’s commitment to avant-garde watchmaking.

TAG HEUER HAS BEGUN EQUIPPING its avant-garde watches with its Heuer 02 chronograph movement. Initially launched in 2017, this calibre is an evolution of its predecessor, the Heuer 01, which debuted in 2009. When designing and developing the Heuer 02, the aim was to create a thinner movement with an increased power reserve that exhibited the same timekeeping precision as the Heuer 01. The result is a sophisticated in-house innovation that is entirely Swiss-made in TAG Heuer’s Chevenez manufacture. It comprises 168 components, including a column wheel and a vertical clutch—signatures of improved chronograph timekeeping and high-quality manufacture movements.

In addition to the function of the mechanical movement being enhanced, there were also updates to the design. The Heuer 02 movement features a tri-compax design, most notably found on the original TAG Heuer Carrera from the 1960s. The distance between the counters is greater than that of the Heuer 01, allowing for a more prominent display and larger subdials, which improve legibility. Though it is not a modular chronograph movement, it has been designed in a way that allows extensions to be added to the movement’s functionality.

True to its defining spirit of avant-garde horlogerie, TAG Heuer continues to push the watchmaking industry to new heights by introducing innovations such as the Heuer 02 movement—and, at the same time, offers watch aficionados outstanding quality and design they can enjoy for years to come.

TAG Heuer’s Calibre Heuer 02 manufacture movement offers five key benefits: • A power reserve of 80 hours, an increase of 30 hours compared to the Calibre Heuer 01.

• A thinner movement, which allows for a thinner case design and improved comfort for the wearer. The thickness is 6.95 mm, compared to the Heuer 01’s 7.30 mm.

• The vertical clutch improves the precision of the start-and-stop functions as well as the running of the chronograph second hand, meaning that there is no loss of time when using the chronograph function.

• There is a column wheel, which provides more accurate and precise functionality, noticeable through the smooth impulse when manipulating the pushers.

• Precision and greater stability with a frequency of 4 Hz (28,800 vibrations per hour).

SPOTLIGHT

canvas of life

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By day, Sarah Swan works in finance at a Rochester investment management firm; by night she writes, exercising her creativity and pouring moments, memories, concerns, passions and realizations into her blog.

After five years of curating and expanding thepastiche.com, Sarah’s blog and online shop log up to 5,000 visitors a month.

For Pastiche, Sarah combines topics of interest with things she loves: from comparing cooking skillets to sharing baby travel tips; from seeing her mother marry her stepdad to finding the perfect one-piece swimsuit. The blog’s name reflects the range and eclecticism of modern life.

“Pastiche is a lesser known term. It’s been used by a bunch of different languages, and it’s changed in its different uses,” Sarah explains.

“Our definition of it is that it’s a work of art that pulls from different mediums into one canvas. That’s kind of how I envisioned exactly what I wanted to do.

“I think there’s a place for all of this in my lifestyle. It is just as important to me to talk about good recipes that I made as about things that are a little heavier, to my dad dying when I was young to having difficulties with my now husband, or what lipstick I like,” Sarah says. “To me, all of that is important. No one topic needs to be treated differently, because that to me is what life is about.”

Sarah works at Howe & Rusling on East Ave.—a conservative business environment that stands in contrast to some of Sarah’s far reaching interests in art, design, travel and cooking. Sarah has worked at the same firm since she graduated 10 years ago from University of Rochester (Sarah is originally from Marcelllus, N.Y.—near Syracuse).

Even as a student, her interests were “all over the map,” she says. She graduated with a degree in political science but simultaneously studied brain and cognitive science and English.

It was four years into her work in finance when her need to explore other interests gelled with her passion for writing to create Pastiche. “I started writing and thought, ‘If I’m going to do this, I’m going to do it well,” Sarah says. “I had articles written to post ahead of time so I could hit the ground running. I wanted to take all of my own pictures.

I learned photography for the first time in my life and just kind of went with it.”

That was 2015; in 2017, with a nudge from her husband, Sarah launched an online shop.

She and her husband Jon travelled to a few major cities and attended some trade shows. “It was super fun just to get my feet wet, and we placed some orders for a bunch of wholesale stuff, stuff from some local artisans (people I knew that made stuff I would sell). When I did that there was a big jump in traffic. I really pushed that out there and then had people come to the blog for different reasons.”

Sarah sells textured throw pillows, milk-white vases, enamel trays, stationery, art prints, vintage spice bottles, tea towels and other household items that reflect her warm, spare, unique sense of Bohemian-chic style.

Sarah and her husband live in Brighton, which she says is probably as far as she’ll ever get from Rochester. Jon owns or co-owns five restaurants in the city: Dorado, The Daily Refresher, Ox and Stone, Swan Dive and Vern’s. When Sarah met Jon, it was at his mother’s restaurant on Park Avenue, Cibon, now called Roux. (Jon’s sisters also own or coown restaurants.)

While restaurants are ingrained in Jon’s family life, restaurants and dining are but one of many interests Sarah cultivates in Pastiche. Sarah does not have a formal role in the restaurants’ design or operation, but Jon, she says, loves to collaborate with people. He likes getting her input.

She’s a sounding board, a voice of reason and source of inspiration at the same time, Jon says. He enjoys food and dining topics as they come up on her blog, but what is most important to him about Pastiche is the way it encapsulates Sarah—and their lives together.

“I have some unique interest in her blog as it is sort of a little scrapbook of our lives,” Jon says. “My favorite posts of Sarah’s revolve around her explanation of personal reflections she’s had about her grandfather, about our daughter, our marriage and more.” What and how she writes is genuine, he says, and thought-provoking.

Nine months ago, Sarah and Jon had their first baby: a little girl named Grace.

Being a new mom has its challenges. Sarah wrote about one of them in a recent blog post about coping with the permanent fear that comes with being a parent. “I had put something out there about these new feelings I’ve been experiencing surrounding fear, just this very vulnerable sense of all that can go wrong,” she says. “There were people who immediately jumped on it. They said: ‘I get it!’ or ‘I needed this!’ or ‘Here’s something I read that I found really interesting…’

“Someone sent me this essay that I was totally blown away by. It explained much more eloquently what I was trying to say,” she says.

Sarah loves the range and intensity of reader reactions. “On days where I don’t know where it’s going, or I don’t have time to post something, or put my time into this creative passion project, [connections like this] make me immediately know that what I’m doing is good and right.”

Photograph:y: Sarah Swan

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SARAH SWAN FINDS JOY AND INSPIRATION IN THE EVERYDAY. By Mary Stone

Photograph:y: Sarah Swan

“I have always loved writing, and for some reason I have no problem being expressive and really honest, and I think pretty articulate, about things I’m thinking or things I want to dive into.” — Sarah Swan

Clockwise from top left, Grace and Sarah on Grace’s first international trip to Seville, Spain at 4.5 months old; A meal of octopus and souvlaki in Paros, Greece; Sarah and her husband, Jon, in Santorini, Greece, happy and exploring the beautiful town; More travel food, this time in Miami; Grace’s bright, colorful nursery Sarah designed before she knew she was expecting a baby girl.

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BRIGHTEN UP YOUR JEWELRY COLLECTION WITH LUSH GEMS IN THE SHADES OF THE SEASON.

Sutra earrings with pink opal centers accented by spinel and diamonds in 18K rose gold, $22,500. MJ Couture earrings with pink tourmaline and diamonds in 18K rose gold, $8,775.

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MJ Couture chandelier earrings with multi-colored sapphires and pavĂŠ diamonds in 18K rose gold, $8,900.

MJ Couture cocktail ring with fire opal center and natural-colored diamonds and white diamonds in 18K rose gold, $8,500. MJ Couture butterfly stud earrings with multi-colored sapphires in 18K yellow gold, $4,500.

BEAUTY

ask the doctor Q & A WITH PLASTIC SURGEON DR. ASHLEY AMALFI Instagram @DrAshleyAmalfi

How’s the new practice going?

Being at the Quatela Center for Plastic Surgery is truly a dream. It’s so refreshing for me as a provider to be in such a beautiful setting at the Lindsay House and to be supported by such knowledgeable and caring staff. It has been an equally gratifying transition for all of my patients, as the attention to detail and uplifting experience is like no other. It’s a win for everyone (and my family is happy to have a little more quality time with mommy too)!

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What else goes into a mommy makeover?

Mommy makeovers are really trending right now, and as a mom myself, I find these to be one of the most rewarding procedures I can offer my patients.

It is so uplifting to see women doing something for themselves, and to see the tremendous satisfaction and confidence they experience after these restorative surgeries.

Most of our patients have abdominoplasty as well as a procedure on their breasts.

Some women elect to have a breast lift, or mastopexy. This brings the breast and nipple back into a perky position after the fluctuations in breast size that come with pregnancy. For some, especially after breastfeeding, they have lost a lot of breast volume. A breast augmentation uses breast implants to fill in the lost volume and give a full, round look to the breasts. Many women require both procedures, restoring the volume they have lost and moving the nipple into a higher position on the new breast. With newer techniques, we can also offer fat injections to the breast for a more natural breast augmentation.

So...just what IS a mommy makeover?

Is there anything else included in a mommy makeover?

It’s more of a concept than a definition. A ‘mommy makeover’ is a term that was coined many years ago by plastic surgeons. But truly, it’s whatever a woman desires to help restore her body after pregnancy and the ensuing changes on her body, and the combination of procedures is completely customized to each individual. Most of my patients are committed to health and wellness; they work out, eat right and many are back to their pre-baby weight. But despite taking excellent care of themselves, there are many changes that no diet or exercise can fix as a result of pregnancy.

Absolutely. There are so many options, and our patients choose a combination of procedures that can safely address all of their concerns. Another popular procedure we perform is liposuction. This is a minimally invasive way to remove extra fat and bulkiness from parts of our bodies that have changed after having children, like the hips and thighs. Other women request labiaplasty and have some symptoms of pain and discomfort after multiple pregnancies and childbirth.

We offer safe and comfortable procedures to address these issues, and these are some of my happiest patients.

Wait, so you’re telling me that even if I hold a plank until the fall issue of ACCENT rolls around, I may not have a flat tummy?

This can be a hot topic. As a mom yourself, what is your response to those who are not fully supportive of these procedures?

That’s great to hear. What procedure are you doing most in your role at the Quatela Center for Plastic Surgery?

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position. During a mommy makeover, a tummy tuck or abdominoplasty, is often performed. This removes the loose skin below your belly button and also brings your abdominal muscles back together. This combined approach addresses both the skin and muscle, giving you a flat abdomen and narrowed profile.

That is true. For many women, hormones and the weight fluctuation have lasting effects on the skin and tissues. What many patients don’t realize is that when your uterus grows, your abdominal muscles separate to accommodate your growing baby. After pregnancy, those abdominal muscles may not come back together, leaving you with a gap in your muscles called a rectus diastasis.

For many of my patients, they complain that even though their weight is back to baseline, they still have a pouching of their lower abdomen and feel as though they still look pregnant. Although abdominal exercise can strengthen your core, only abdominoplasty surgery will permanently correct the muscle

I’m glad you asked. Surgery isn’t for everyone, and my job as a board-certified plastic surgeon is to offer safe and reliable options for those women who wish to restore their bodies after pregnancy. As a woman, I know firsthand what it’s like to manage a household, care for a family and find time in there to take care of ourselves. We should applaud the women around us for doing whatever it is that makes them feel strong and beautiful, and support them on that journey to personal wellness.

973 East Avenue, Rochester, NY 14607 585.244.1000

Expertise.

Artistry.

Excellence.

UPSTATE NEW YORK’S PREMIER PLASTIC SURGERY CENTER @TheQuatelaCenter

@quatela_center

973 East Avenue, Rochester, NY | 585.244.1000 | Quatela.com

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YOU’LL BE WELL ARMED IN EYE-CATCHING STATEMENT BRACELETS WITH A VARIETY OF TEXTURES, TONES AND STONES. NO WRIST TAKING NEEDED!

John Hardy Dot cuff bracelet in 18K yellow gold and sterling silver, $1,695. David Yurman large crossover cuff bracelet in 18K yellow gold and sterling silver, $3,800.

Michael Aram Enchanted Forest cuff bracelet with hematite, crystal quartz and diamonds in sterling silver, $2,500.

As a fine artist specializing in portraiture and an esthetics expert with thousands of hours of permanent cosmetic brow experience, Andréa Sands creates the shape and color that’s best suited to your face, eyes and personality. Whether you want them full and lush, or just more sculpted and defined, she’ll help you look and feel more youthful, polished and natural.

All while expressing the best version of exactly who you are. Call 585.461.4310 today for PERMANENT COSMETICS AT AE SPA

a complimentary consultation.

BEFORE

AFTER

MICROBLADING / OMBRE BROWS | LIP LINER | EYELINER | COLOR CORRECTION | TOUCH-UPS | SALINE TATTOO REMOVAL | SCALP MICROPIGMENTATION | ANDREASANDSPERMANENTCOSMETICS.COM

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Hueb Plisse bangle bracelet with diamonds in 18K yellow gold, $25,530.

Roberto Coin Byzantine Barocco cuff bracelet with diamonds in 18K yellow gold, $14,500. Stephen Webster Thorn Stem crossover cuff bracelet with diamonds in 18K yellow gold, $9,500.

drink dine savor celebrate dance enjoy laugh relax listen live remember cherish

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ENTERTAINING

THIS PRETTY SPRINGTIME BREAKFAST WILL HAVE YOU HANKERIN’ FOR SOUTHERN COMFORT FOOD—AND READY TO HOST A “WOWWORTHY” PARTY AT WHICH TO EAT IT. Unlike a big holiday get-together, where expectations and family pestering tend to be at an all-time high, brunch is a time to relax. You can enjoy your food and your company at leisure without having to rush off somewhere, and the sociable nature of this late-morning meal encourages lighthearted conversation. But as with any sit-down feast, the food is of utmost importance.

That’s true, for example, at The Fearrington House Inn, a nearly century-old farm homestead in Pittsboro near Chapel Hill, N.C. These three recipes that were served at the pastoral venue during a Southern-style springtime brunch, as seen in Jessica Kerwin Jenkins’ book The Art of Entertaining (Rizzoli, $40), will put any ol’ breakfast bar to shame, with elegant twists on traditional Southern staples such as waffles, shrimp-and-grits and berry tartlets. Don’t be put off by the multitude of steps and ingredients—the end result, in terms of both taste and presentation, will be well worth the effort. As for A+ company to join you for such a feast? Well, for that you’re on your own.

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ENTERTAINING

Corn Bread Waffles with Smoked Salmon, Potato Salad & Horseradish Crème Fraîche Yields: 8 servings

INGREDIENTS

DIRECTIONS

FOR THE HORSERADISH CRÈME FRAÎCHE:

FOR THE HORSERADISH CRÈME FRAÎCHE:

n 3 cups sour cream n 2 cups heavy cream n 1 cup buttermilk n ¼ tsp. citric acid n kosher salt and freshly ground black pepper n 2 Tbs. prepared horseradish n champagne vinegar FOR THE CORN BREAD WAFFLES:

One-half of this recipe: n 9 oz. gluten-free flour n 9 oz. fine yellow cornmeal n 1½ tsp. kosher salt n 1½ tsp. sugar n 1 tsp. baking powder n 2½ cups buttermilk n 1 cup whole milk n 4 large eggs n 1 stick unsalted butter, melted, chopped fresh chives, parsley and Parmesan cheese

FOR THE POTATO SALAD:

n 4 large Yukon Gold potatoes, peeled n ¼ cup shallots, diced n 6 Tbs. olive oil n 2 Tbs. sherry vinegar n 2 Tbs. maple syrup n ¼ cup chopped fresh herbs n kosher salt and freshly ground black pepper FOR THE PICKLED MUSTARD SEEDS:

n ½ cup mustard seed n ½ cup dry white wine n ½ cup white wine vinegar n ½ cup sugar TO PLATE:

submerged in ice-cold water

n 2 cups picked micro herbs, such

as celery leaves, chervil, tarragon, watercress or parsley

FOR THE CORN BREAD WAFFLES:

Preheat a waffle iron. Add ¾ cup of the corn bread batter to the waffle iron and cook until golden brown. Repeat to make 8 waffles. Don’t worry about having perfectly round waffles because they get quartered, and the uneven edges are good for the dish too.

FOR THE POTATO SALAD:

Bring a pan of salted water to a boil. (It should taste like the ocean.) Use a small melon baller to scoop out as many balls as possible from the potatoes. Add the balls to the water and cook until fork tender, 4–5 minutes.

Plunge into ice water to cool. Drain and pat dry with paper towels, add the potatoes and roll them around to remove all excess water.

In a large bowl, combine the potatoes with the shallots, olive oil, sherry vinegar, maple syrup and herbs. Adjust the seasoning with salt and pepper.

FOR THE PICKLED MUSTARD SEEDS:

Place the mustard seeds in a pot of cold water and bring to a boil. Drain, then repeat two times, each time starting in cold water. Combine the white wine, white wine vinegar and sugar in a small pot and bring to a boil. Transfer to a pressure cooker and add the mustard seeds. Cover, bring to pressure and cook for 25 minutes. Let cool and place in a covered container.

TO PLATE:

Cut each waffle into four wedges and warm slightly. Shingle the waffle pieces and some smoked salmon pieces down one side of a serving plate.

Place a piece of salmon on the other side of the plate and top with a quenelle of horseradish crème fraîche. Spoon 2 piles of potato salad on either side and arrange celery ribbons and herbs on top. Add a few dots of sherry vinegar purée in the bare areas and then sprinkle the mustard seeds on top.

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n 1 lb. smoked salmon, sliced n celery, peeled into ribbons and

Blend the sour cream, buttermilk and citric acid by hand and place in a sealed container. Leave overnight in a warm part of your kitchen. After 24 hours, spread the crème fraîche on a clean kitchen towel and let sit for 2 to 3 hours to help pull out any extra moisture. Transfer to a container, season with salt and pepper and add horseradish to taste and a dash of champagne vinegar. Refrigerate for up to 3 days.

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ENTERTAINING

Shrimp and Grits Yields: 4 servings

INGREDIENTS

DIRECTIONS

FOR THE PARMESAN SAUCE:

FOR THE PARMESAN SAUCE:

n 2 large onions, sliced n 4 garlic cloves, minced n 2–3 Tbs. vegetable oil n 3 cups dry white wine n 4 cups heavy cream n 1 cup grated Parmesan cheese n kosher salt and freshly ground black pepper

n grated zest of 1 orange FOR THE GRITS:

n 1 cup vegetable stock n 1 cup whole milk n ½ large onion, finely diced n 1 garlic clove, minced n 2–3 Tbs. vegetable oil n 1 cup grits n kosher salt FOR THE SHRIMP:

n ½ cup finely diced red onion n 1 cup diced mixed red, yellow and green peppers

n 2–3 Tbs. vegetable oil n 8 slices bacon, cooked and n n n n

chopped 1 cup diced cooked andouille sausage ½ cup heavy cream 24 large shrimp, peeled and deveined, tails removed ¼ cup chopped fresh parsley

TO PLATE:

n ½ cup finely diced tomato n 8 scallions, thinly sliced n ½ grated Parmesan cheese

In a saucepan over medium heat, sweat the onions and garlic in the vegetable oil until soft and translucent but not browned. Add the white wine, turn the heat to high and cook until reduced by half.

Add the cream and Parmesan and continue to cook until reduced to 4 cups. Purée the sauce in a blender or food processor, working in batches if necessary. Do not fill the blender or food processor more than halfway, and be sure the lid is firmly in place to prevent hot liquid from erupting. Pass the sauce through a fine sieve, adjust the seasoning with salt and pepper and stir in the orange zest. Keep warm until ready to serve or chill, then gently rewarm before serving.

FOR THE GRITS:

Bring the stock and milk to a simmer in a saucepan over medium heat. Keep warm. In a large, heavy-bottomed pan (such as a Dutch oven), sweat the onion and garlic in the vegetable oil over medium heat until soft but not browned. Add 2/3 of the hot milk mixture, then whisk in the grits. Lower the heat slightly and cook until the grits are tender (time can vary widely, from 5 minutes for quick grits to 40 minutes for stone-ground). If the grits begin to get too thick while cooking, add some of the remaining milk mixture as necessary. Season with salt and keep warm.

FOR THE SHRIMP:

In a saucepan over medium heat, sweat the red onion and bell peppers in the vegetable oil until soft. Add the chopped bacon, andouille, cream and 3 cups of the Parmesan sauce. Add the shrimp, reduce the heat and cook just until the shrimp turn pink, about 3 minutes. Stir in the chopped parsley.

TO PLATE:

Divide the grits among 4 serving bowls. Spoon the shrimp and bacon cream sauce over the grits, making sure each bowl gets 6 shrimp. Top with the remaining 1 cup Parmesan sauce. Garnish with diced tomato, scallions and grated Parmesan. Serve immediately.

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ENTERTAINING

Raspberry Tartlets with Almond, Lemon Curd & Whipped Cream Yields: 8 servings

INGREDIENTS

DIRECTIONS

FOR THE ALMOND DOUGH:

FOR THE ALMOND DOUGH:

n 6.3 oz. unsalted butter n 5 oz. confectioners’ sugar n 1¾ oz. almond flour n 1 large egg plus 1 large egg yolk, lightly beaten

n 3.2 oz. all-purpose flour n 9½ oz. cake flour FOR THE ALMOND CREAM:

n 8.8 oz. unsalted butter n 8.8 oz. sugar n 0.9 oz. all-purpose flour n 3 large eggs n 8.8 oz. almond flour

FOR THE LEMON CURD:

n 1 cup fresh lemon juice n 7 large egg yolks n 3 large whole eggs n 5.3 oz. sugar n 5.3 oz. cold unsalted butter, diced

FOR THE STABILIZED WHIPPED CREAM:

n ½ tsp. powdered gelatin n 1 cup heavy cream n 1 oz. sugar TO BAKE AND ASSEMBLE:

n ½ cup raspberry jam n 2 half pints raspberries n 1 half pint blueberries n confectioners’ sugar n white chocolate curls

Cream the butter and confectioners’ sugar in a stand mixer with the paddle attachment until pale white. Add the almond flour. Once the flour is incorporated, pour in the beaten egg and yolk in a steady stream. Once thoroughly mixed in, add the allpurpose flour and then the cake flour. As soon as the flour is incorporated, stop the mixer. Remove the dough and shape into a ball. Then wrap the dough in plastic wrap.

Refrigerate for 4–6 hours or up to 2 days.

FOR THE ALMOND CREAM:

Use the stand mixer with the paddle attachment and beat the butter and sugar until pale in color. Add the all-purpose flour and eggs. Lastly, mix in all of the almond flour.

Place in a container and refrigerate for 4–6 hours or up to 2 days. Remove from the fridge about 30 minutes before using and place in a piping bag.

FOR THE LEMON CURD:

Combine the lemon juice, egg yolks, whole eggs and sugar in a saucepan. Heat over medium heat, whisking continuously, until the mixture begins to bubble. Remove from the heat and mix in the cold butter until melted. Strain, pour into a shallow container and press plastic wrap directly on top of the lemon curd. Refrigerate for at least 6 hours, but the lemon curd is better when made the day before so it can chill overnight.

FOR THE WHIPPED CREAM:

Soak the gelatin in ½ Tbs. ice water for 5 minutes. Warm the cream over low heat to about 122˚F, which is just enough to melt the sugar and gelatin. Add the sugar and gelatin and beat by hand until soft peaks form. Refrigerate overnight.

TO BAKE THE TARTLETS:

Preheat the oven to 325˚F. Roll out the almond dough to about ¼ inch thick and cut out eight 6-inch circles. You can reroll the dough once, but allow it to chill for 30 minutes before doing so. Line eight 3½-to-4-inch thick rings with the dough rounds.

Divide the raspberry jam among the tarts, spreading it evenly across the bottoms.

Using a piping bag, pipe on the almond cream in a spiral motion. Bake until golden brown, 25–30 minutes. Allow to cool in the rings for at least 1 hour to reach room temperature (a suitable temperature so the lemon curd does not melt). Then remove from the rings.

TO ASSEMBLE:

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Spoon some of the lemon curd on top of each tartlet. Using the back of the spoon in a circular motion, swirl, leaving half an inch around the outside of the tart. Position the raspberries and blueberries on top of the tart. Add dots of whipped cream and garnish with confectioners’ sugar and white chocolate curls.

Q&A

lucking out

ROCHESTER CHEF DAN MARTELLO TALKS ABOUT LUCKY’S, HIS NEWEST RESTAURANT. By Mary Stone

Q A

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Q A

Chef Dan Martello

Part of the research is putting a twist on it. What do people expect, and how can we twist it a little bit to make it different from what they’re used to? : You have this creativity that must be very rewarding, but with the pressure of opening a restaurant in addition to restaurants you’re already operating, does that diminish or enhance the excitement? : It enhances the excitement for sure. From a creativity standpoint, it’s giving you an opportunity to always be doing something different. Obviously, you can’t be just like Good Luck or Cure. So, the challenge for creativity is still doing it at a high level, but being different from things we’ve done in the past. : Was opening your first restaurant in 2008 more challenging than opening your third in 2020, in the way you have to be different from your other establishments, yet slightly the same? : Opening the first one, everything is new. We know now some of the day-to-day expectations—the process, I should say.

I think it becomes more of a challenge, not the actual opening of (another restaurant), but doing it in a way that is not just regurgitating what we’ve already done. : Since Lucky’s is open seven days a week, is it daunting? How have your skills and experience grown with the demand? : I think it’s going to Good Luck or Cure on Wednesday and Thursday and having a great meal and then coming to Lucky’s and having a great meal and being able to say, “Those were different experiences at three different restaurants.” : Is there anything we haven’t talked about that you think is important to mention? : We wouldn’t have been able to accomplish everything we have been able to accomplish without the staff we have. The hardest thing is finding staff that is on the same page with you and is willing to hold up the standards we expect. That helps us out tremendously.

But at the same time, I think we’ve gotten to this point because of the things we’ve done in the past. I think people appreciate what we’ve done.

People want to work in that environment, and they know it’s a good environment because of what we’ve done.

Q A

Q A Q A Q A

Photography: Evyn Morgan

Chef Dan Martello is co-owner of Cure, a restaurant and bar at the Rochester Public Market, and Restaurant Good Luck on Anderson Ave., where late last year Martello and his partners opened an event space (as large as Good Luck next door) called the Jack Rabbit Club.

In February, Dan, along with his partners, opened their third restaurant—Lucky’s—on Winton Ave. In a recent interview, he talks about the challenge of and inspiration in ensuring a distinctly different experience at each establishment. : What’s the first thing you think about when coming up with a menu for a new restaurant? : The first thing I think about is what are we trying to accomplish there: I think about what kind of clientele we’re going to be getting in, what kind of clientele can we expect.

We wanted [Lucky’s] to be a neighborhood pub. So, the first thing I think about is food that makes people feel comfortable, and something that is accessible to them on a daily basis—not so much a destination restaurant. It’s a place they feel comfortable eating at multiple times a week.

There are some restaurants that are really nice and swanky, but it’s not someplace you’re going to go to regularly.

We wanted Cure to be a bit more French-influenced, so a lot of that is going to dictate how the menu looks. Good Luck is more gastronomy—pub-y, it’s a little bit higher-end food. It’s also food to share, so the portions are a little different, so we need to think of that. There are all of those considerations. It all depends on what your environment is and who you are marketing to. It’s seven days a week, lunch and dinner, so it has to fall within those parameters. : How much of making the new menu is based on intuition vs. research? : It’s a pretty equal balance between the two. My first thought is: “What do people consider to be pub food or bar food?” and work backward from there.

For example, you see the spinach and artichoke dip at a lot of places, and we’re doing a play on that. We’re doing whole roasted artichokes that are stuffed with spinach and cheese like an artichoke dip would be, but that whole roasted artichoke is something I grew up with. It’s something I don’t think is so mainstream that everyone even knows how to eat one of those by pulling back the leaves and eating the meat off the leaves. Instead of having a cracker or tortilla chip to dip, you are actually eating the artichoke with the spinach inside.

We’re also doing a play on chicken wings. It’s an Indian curry dish, like Makahni chicken, but it’s chicken wings. It has pickled vegetables with this red curry sauce and a yogurt sauce instead of bleu cheese.

AUTO

MEET THREE LUXURY CONVERTIBLES WITH PLENTY OF CURVE APPEAL. By Darius Amos ASTON MARTIN DBS SUPERLEGGERA VOLANTE The Aston Martin DBS Superleggera Volante has James Bond written all over it—minus the gadgets and weaponry. Powered by a 715-horsepower twin turbo V12, this beast has a top speed of 211 miles per hour and a 0-to-60 time of 3.6 seconds. An update to the coupe, the droptop version has improved shocks and springs and a new spoiler arrangement that generates 390 pounds of downforce—just 6.6 pounds less than the hardtop. The result is the British carmaker’s fastest convertible ever and quickest four-seat convertible in the world.

Starting at $304,995.

MERCEDES AMG GT R PRO Join an exclusive group when you drive off in the Mercedes AMG GT R Pro, as the German company plans to sell only 750 of these beauties worldwide. Lucky owners will get all the luxury associated with Mercedes-Benz—a soft top made of three layers of fabric, Napa leather sport seats and a manually adjustable rear wing, for instance, and the performance numbers expected from an AMG engine. The convertible is loaded with a 577-horsepower twin turbo V8 that does the 0-to-60 sprint in 3.5 seconds and can top out at 197 mph. Pro tip: Stay warm at high speeds by activating the Mercedes Airscarf system. Starting at $190,745.

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BENTLEY CONTINENTAL GT The long-awaited third-generation Bentley Continental GT convertible is 20 percent lighter and has a lower center of gravity than its predecessor, but it’s the seamless and stunning profile lines (the crystal-cut headlamp housings are cool too) that make this version the very best. A twin turbo W12 engine generates a roaring 626 horsepower and top speed of 207 mph. Just be sure to dip below 30 mph when lowering the fourlayer fabric droptop. Starting at $221,000.

DINING SCENE

the wall of the dead

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Since Rocco opened in 2008, the Italian restaurant on Monroe Avenue has honored the people who have influenced it and passed on. Some 20 photos dot the wall opposite the bar commemorating customers, contractors, suppliers, sources of inspiration, relatives and others who made an impact on a restaurant many customers consider a home away from home.

The first photograph to go up was of the man who designed the place—Art Inguagiato—who died in the winter of 2008 before he ever got to see Rocco open. The next person was Phil Adams, a regular who worked in the local wine and liquor business. “[Phil] was a really great guy and a great friend of Art’s too,” says Mark Cuppolo, chef and co-owner. “They were wine buddies because Art was a wine aficionado… Art was an aficionado of everything.”

Mark’s father is on the wall, as is the wife of his business partner, Dan Richards.

Some customers, when they come in and find someone they’ve lost on the wall, break down in tears, Mark says. It’s the feeling that others remember their loved ones; sometimes it’s the realization that the customers who loved Rocco were loved back. The Wall is not morbid in that sense. Instead, it makes Rocco feel even more like home.

Mark says Rocco, especially his kitchen team, is his family.

“Since I spend so much time there; I don’t have children, and I don’t get to see my sisters all the time. [My wife] travels during the week,” he says. “So, that’s what I do for my family life.”

Photographer Garry Geer has documented the familial atmosphere at Rocco for years. There, he says, you don’t feel lost or ignored, and that stems from Mark.

“Mark is a superb chemist who understands the marriages of various tastes to make a meal so satisfying,” Garry says. “It is not just in the gourmet style sense, but rather a feeling of nourishment, that makes one feel they are cared for—as if at home.”

Local chefs are attracted to that, which has made Rocco a sacred haunt for restaurant workers in the city. “They like the simplicity, the familiarities—yet it’s not the food they worked with all week,” he says. Some have personal connections with his staff, many of whom Mark calls ‘lifers.’ The food business is their profession. “I always say, ‘There are restaurant people, and then there are civilians,’” Mark says.

Two years ago, Mark used his connections in the food industry to launch a podcast about the local restaurant scene. He enlisted the help of two employees to edit, engineer and post the recordings, which so far include 15 one-hour interviews, mainly with

Photography: Garry Geer

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A PHOTOGRAPHIC PANTHEON TO A RESTAURANT’S BELOVED CAST OF CHARACTERS By Mary Stone

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Previous page, Mark Cuppolo, chef and owner of Rocco and Rella restaurants on Monroe Ave. This page, left, a few steps from the entrance, a wall of photographs honors the people who loved Rocco and Rocco loved back; Top, the whole Rocco team; Bottom, inside at the bar, from left to right, Chris Slye, Val Clapp, Mark Cuppolo, Chris DiPilato and Michela Perry.

local chefs and restaurant owners.

The Prep Work Podcast (prepworkpodcast. com), Mark says, is an opportunity in many ways for him to get to know his friends better.

The podcast doesn’t generate revenue, he says. It’s just for his own enjoyment and to promote his restaurant—in addition to his guests’ businesses.

A lot of the people in the business are in it because they don’t like to sit still, Mark says.

They like the pressure, the action and never knowing what’s going to happen next.

Mark is a case in point. Last year he opened a second restaurant—Rella—a few

doors down from Rocco. A small plate, wine and seafood bar, Rella is named after Mark’s wife Cindy, whom Rocco’s barman lovingly calls Cinderella.

Restaurant people, Mark says, are in the job oftentimes because of the family atmosphere behind the scenes and because they enjoy the adrenaline-fueled lifestyle.

“People fall into this [profession] one way or another, and they like it,” Mark says, “and the fact that they don’t like sitting at a desk pairs up perfectly with restaurant work because you are always moving, moving, moving.”

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TRAINED IN THE FASHION INDUSTRY, PIERRE SAUVAGE NOW USES HIS ARTISTIC EYE TO MAKE BEAUTIFUL INDOOR SPACES—LIKE HIS OWN APARTMENT IN PARIS.

The dining room of Pierre Sauvage’s 18th-century townhouse perfectly illustrates his style of classic elements mixed with bright splashes of color.

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Upon their arrival at the wedding, this Beantown bride and groom’s guests walked the Boston Public Library’s marble staircase topped with glimmering candles and gorgeous greenery.

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We all know Paris as the world’s mecca for fashion, and that same je ne sais quoi can be found in the interiors of many of the City of Lights’ homes.

One of the standouts is the home of Pierre Sauvage, who began his career in fashion working for Christian Dior and Jean-Charles de Castelbajac.

It was there he developed an appreciation for the art of mixing rich varieties of fabrics, colors and motifs. Upon leaving the world of haute couture, Sauvage made his mark on the collections of Casa Lopez, the interior design accessories company he leads, adding glassware, tableware, lamps and furniture to its wide range of rugs and carpets.

The space’s unique patterned rugs were inspired by 1970s designs of metalwork and wickerwork.

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Situated on the second floor of an 18th-century townhouse, Sauvage’s Paris home incorporates touches of jewel-toned velvets, and intricate paneling offers the perfect palette for hues of intense color. When designing interiors, Sauvage’s go-to is always a base of blue and green. He says the two colors “go well together. I love playing with them, and the effect is different every time; I find their palette and nuances offer an infinite variety.”

Another design staple is his use of eye-catching patterned rugs. Here the floor coverings, with their 1970s-inspired designs of metal- and wickerwork, have been specifically chosen for the sake of contrast. Sauvage believes it is often the juxtaposition of bold colors and classic elements that elevates design to create rooms that are timeless but that still feel fun.

When selecting fabric and material, Sauvage knows what works best in his

This page: Soft gray walls serve as a backdrop for bright pops of color in a second living space. Opposite page: A Thomas Lerooy painting, which resembles the bust of a bird, ties the palette together. Fresh seasonal flowers are always on display to complement the design.

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spaces. For upholstery fabrics he prefers a matte finish and curtains made of linen or velvet.

“I dislike taffeta and satin, as they are too shiny,” he says. For rugs, he prefers a jute-and-wool mix. His goal is to weave all the materials together to create a harmonious feel with no one element jumping out to distract the eye.

One of Sauvage’s favorite things is to cluster similar items together to create interest. “I adore things in groups,” he says.

“I think it’s so chic when you see a kitchen wall smothered in plates, or paintings hung close together up to the ceiling.” This can be seen throughout the space, from the mantels and tabletops to bookshelf displays. Along with a collection of Wedgewood, he MANN’S

This page: Bookcases designed by Franz Potisek and made by a cabinetmaker line the walls. In them, Sauvage expertly mixes books with accessories. Opposite page: A Louis XVI cylinder desk and an empire chair offer an attractive and practical workspace.

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has an array of Chinese porcelain and glass palm trees. The majority of those pieces were lovingly located in junk shops or on the internet. “They aren’t classic, just fun,” he says. “At the moment, I’m rather obsessed with opaline.

I’ve just bought some orange vases that are milky and vivid at the same time, but there are all sorts of colors, from pale yellow to blues and powder pink. I’m going to put together a whole service of it.”

Sauvage manages to seamlessly marry the past and the present and still maintain a fresh, original feel. The result: Even with one of the world’s most beautiful cities just outside, this is an apartment anyone would be happy to come home to.

This page: The bedroom incorporates bold indigo with splashes of emerald green. The bed is draped in panels of fabric for a dramatic look. Opposite page: In the bathroom, Sauvage created a boudoir feel.

All photos are reprinted with permission from The Parisians: Tastemakers at Home by Catherine Synave. Photos by Guillaume de Laubier © Flammarion

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GRAND WOOD 54

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A GROUP OF CRAFTSMEN IN THE FINGER LAKES ARE REVITALIZING THE ART OF WOODWORKING. By Mary Stone French sculptor Auguste Rodin famously said, “The work of art is already within the block of marble. I just chop off whatever isn’t needed.” A team of highly skilled woodworkers in Naples, N.Y., is taking that same approach, but to timber.

Their goal is also different insofar as their artwork is particular to the customer for whom it is intended. The unique furniture Grand Wood LLC creates is made in collaboration with customers based off the potential their craftsmen see in a particular tree. They then mill, kiln dry and carve it.

Grand Wood general manager Zac Holtz explains: “If someone will have to take down a tree on their property for whatever reason, we’re able to talk to them and let them know what opportunity may or not be there with the tree and the logs that come from it. We discuss any early concepts or dreams they might have of using the lumber and producing furniture out of it.”

Grand Wood’s designers create 3D models and drawings of the customized design for clients to refine and approve. But what makes Grand Wood’s process stand out, Holtz says, is how its team handles the process from start to finish: from moving the logs to their workshop on Route 21 to installing the finished pieces themselves.

Holtz describes Grand Wood’s designs as the ultimate expression of wood that become part of the customer’s family history.

“Being a part of that story and helping the client create that story can justify the material, the tree that it came from. It’s really a wonderful thing,” Holtz says. “It’s sort of old-fashioned. It goes back to farmers who used to do that themselves, and a lot of that was out of necessity. But there’s a beautiful authenticity to it. It’s wonderful to provide that here around the Finger Lakes.”

Grand Wood has been operating with its current team since 2014 under a partnership between billionaire Richard Sands, executive vice chair of Constellation Brands, and Ontario County serial entrepreneur Jeremy Fields.

“At the time [of our inception], we were taking on a pretty diverse set of work. Much of it catered to the ownership and [the owners’] personal projects at the time: timber framing, furniture, and within each of those fields, we were using a lot of reclaimed materials. So, for instance, disassembling barns and re-purposing the timber into timber frames or furniture,” Holtz explains.

As it built a customer base, Grand Wood moved to its current location. “From the beginning, we’ve been in Naples. There’s an advan-

The Grand Wood team, from left to right: Shane Sakal, John Chudyk, Zac Holtz, Robert Ward III and Joe Castrechino.

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tage to being in the Finger Lakes for sure. Richard’s focus was around Canandaigua Lake at that point.

Jeremy had a lot of resources in Naples. The property was available; they acquired it, and we just grew from there.”

For its headquarters, the team reclaimed a barn, disassembled and re-erected it. Its first few projects were completed in that building, but as orders picked up, a larger production shop was constructed on the same property, mainly for timber framing.

“Originally, however, projects got started before we even really had a well-established structure. Rob (Robert Ward III, craftsman and shop foreman), who has been with Grand Wood forever, jokes about taking on projects and producing them under tents with flood lights,” Holtz says. “That was sparked by the ambition of Jeremy and Richard. They had projects they wanted to get rolling on.”

Today, Fields is the sole owner while Sands remains a regular customer, Holtz says. About Fields, Holtz adds, “In contrast to a lot of his other companies, he’s quite hands off. He’s allowed us to continue from where we started and make that transition on our own. He’s allowed the people here to develop the company and bring it to where it is now.”

Originally, Grand Wood’s work centered on largescale timber framing, which necessitated its second workshop. Due to competition in the market at other corporations, which use computer-automated joinery versus Grand Wood’s use of handcrafted materials, the company has shifted its attention.

“About a year and a half ago, we made a pretty strong transition, that’s where we’re at now. Our focus now is more geared by the material we process,” Holtz says.

“We’re largely focused on furniture. We still take on timber framing, but furniture and the materials that sort of drive our design are the focus.”

Beyond the large-scale capacity of its workshop, which allows craftsmen to sculpt and process large scale projects such as barn doors, spiral staircases and the occasional timber frame, what makes Grand Wood stand out is how the company sources and mills the wood themselves.

Other shops, Holtz says, rely on Atlantic Plywood (a major wholesale supplier of hardwood plywood) and other lumber suppliers to get their lumber to build cabinets or furniture. By sourcing the logs themselves, Holtz says, Grand Wood can ensure the uniqueness of the material from the start.

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Most of the furniture featured on these pages was produced for the Brooklyn Home Company, which has worked with Grand Wood since 2014. Producing large pieces takes four to five months depending on design details and what is required of the final production— including rough milling the log(s), kiln drying (which requires two to three months), resizing with Grand Wood’s sawmill and final production. Clockwise from top left, a willow slab tabletop and a timber console made of solid willow timber dried to the core and polished; a carved mantel fabricated for Fitzhugh Karol, an artist-in-residence with The Brooklyn Home Company; a willow timber console; a willow stump table.

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By Everett Potter

Kyoto has long been known as the City of 10,000 Shrines. And while that census may not be literal, there’s no disputing the role of this longtime capital— population just under a million and a half—as the glittering jewel of Japan.

I have indelible memories of my first visit to Kyoto more than three decades ago.

I can still hear the clip-clop of getas, the wooden shoes worn by geisha, who were startling in their full makeup and regalia, on the stone streets and alleyways of Gion, the entertainment district. There were still areas of centuries-old wooden machiya houses, courtesy of Harry Truman’s secretary of war, Henry L. Stimson, who had visited the storied city before World War II and insisted it be taken off the target list for the atomic bomb at war’s end.

It was winter, that first time, yet the exquisite koi ponds were painstakingly kept icefree so that the brilliantly colored fish, still largely unknown in the U.S. at that time, could thrive. I could go on, from my first taste of fugu, the poisonous blowfish served by a sushi chef licensed to offer it, to my first ramen at one of the stalls at the Kyoto train station, which still offers superior versions. I recall the deep comforts of a steaming onsen bath, the minimalist delight of sleeping on a real futon and cupping hot green tea at breakfast.

Continued...

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THE CAPITAL OF JAPAN FOR A THOUSAND YEARS, IT’S STILL THE COUNTRY’S CULTURAL SHOWPLACE— AND AN ASTONISHING DELIGHT FOR THE VISITOR.

This page: This bamboo forest in Arashiyama is something out of a shutterbug traveler’s dream. Opposite page: No trip to Kyoto is complete without partaking in a traditional tea ceremony.

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Everything about Kyoto was steeped in tradition, and it was strange and wonderful.

The good news is that on repeat visits the same magic and ceremony awaited me.

You’re bound to be surrounded by history in a place that was an imperial capital for a thousand years, as Kyoto was. It’s a city of geisha and ryokans (traditional Japanese inns), temples and Zen gardens. Get started in Gion; dusk is the best time to spot geisha—as well as maiko, young women training to be geisha—on the streets in their traditional costumes. When you wander through Gion’s Maruyama Park, home to the Yasaka Shrine and a number of ponds and weeping cherry trees, it feels like you’ve entered a scroll painting, the very essence of Japan.

As the city’s nickname implies, temples are what many people envision when they think of Kyoto. In truth, there are a couple thousand of them, ranging from Shinto shrines to Buddhist pagodas. I would suggest starting at Renge-in (Sanjúsangenó) temple, dating to the 12th and 13th centuries, which houses an enormous statue of Kannon, the Buddhist goddess of mercy. Surrounding her are 1,000 human-size golden statues, and it makes for one of the most astounding sights in all of Asia. Beyond the temples are parks and so-called Zen gardens. The most famous of these is Ryóan-ji, a rock garden consisting of raked pebbles and 15 rocks irregularly scattered on patches of green moss. Go early in the morning, before the crowds arrive, if you desire a bit of Zen. My favorite walk in Kyoto outside of the dense downtown is to the top of Mount Inari, spending a couple of hours on paths that are arched by thousands of red torii, the gates that herald the entrance to a Shinto shrine.

What to eat? The range is vast, from yakitori restaurants where you sit at the bar and point to skewered meats, fish and vegetables to sushi bars of every stripe. Do plan a lunch at Honke Owariya, which opened in 1465 and lays claim to being the oldest noodle shop in the city, with both traditional tatami-mat and Western seating.

For my money, the best place to visually sample and taste the city’s range of culinary delights is at the Nishiki Market, a covered, five-block-long market that is nicknamed “Kyoto’s kitchen.” It’s jammed with vendors and tiny counter restaurants with a couple of stools; there are foods to eat here and foods to take away, and it’s a good place to procure those Japanese kitchen knives that you’ve long been coveting.

Kaiseki, which is now a fixture of high-end Japanese restaurants in the U.S., originated in Kyoto. It is a multicourse meal that is by definition lengthy and pricey, often

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This page, clockwise from top left: A young maiko, who, unlike a geisha, decorates her own hair instead of a wig, performs in town; lanterns illuminate the annual Cherry Blossom Festival; tourists head to Kiyomizu Temple. Opposite, from top: Kiyomizu-dera is one of Kyoto’s most notable temples, and its wooden stage offers an unforgettable panoramic view of the city; a Japanese chef prepares food with fresh produce at one of the many traditional restaurants in Kyoto; haro, or conger eel, is an aggressive fish that only skilled chefs can kill and cook properly, and it is traditionally served with an apricot sauce over rice.

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This page: the five-story Buddhist Yasaka Pagoda is considered one of the most recognizable landmarks in the Higashiyama District. Opposite, from top: tourists take a boat ride along the Okawa River during cherry blossom season; the suites at the new luxury Aman Hotel are minimalistic so as not to distract from the stunning garden scenery outside; many restaurants and hotels in Kyoto are deep inside lush forests.

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focusing on exquisite presentations. One of the best places in the city for kaiseki is Kikunoi, with three Michelin stars, where your dinner might well be served on 18th-century dishes. The Kikunoi Special course, using the most rarefied ingredients, currently runs about $640 per person, before drinks. It’s worth noting that as special as Kikunoi is, there are more than 100 Michelin-starred restaurants in Kyoto that have at least one Michelin star.

Along with the many things that I recommend to visitors when they come to Kyoto—temples, gardens and restaurants—I report that it’s essential to sort out where you’re going to stay, as that can greatly contribute to the depth of your experience of the city. I would eschew Western-style lodging and stay in a classic ryokan, a small, traditional Japanese inn with tatami-matted rooms. There’s usually an onsen, or communal bath, separated by gender that offers an exceedingly hot soak. You’ll be issued a yukata, a traditional Japanese dressing gown, and slippers for moving about the ryokan, and meals typically are eaten at low tables.

The best ryokans are luxury experiences, with elaborate kaiseki-style multicourse meals on offer. Hokkaikan Ohanabo is a good choice, across from the Higashi Honganji Temple, with just 12 guest rooms. Sowaka is a luxury option, in the heart of the Gion District, a 23-guest room ryokan with a branch of La Bombance, the legendary Tokyo fusion restaurant.

It’s probably not surprising that the newest luxury entrant to Kyoto hotels is Aman, which has long offered minimalist quasi-Japanese accommodations and would seem to fit right into the gestalt of Kyoto. Aman Kyoto is, of course, above and beyond the typical ryokan. For starters it’s located on the lush landscaped grounds of what was a 400-yearold artistic community at the foot of Mount Hidari Daimonji. If you’ve read about shinrin-yoku or “forest bathing,” this is the place to do it. The 26 guest rooms are a hybrid of traditional Japanese style and Western style, the Taka-An restaurant serves omakase set meals and a traditional onsen makes sure that deep soaking in a hinoki wood tub is part of the experience. Or consider Art Mon Zen Kyoto, a precious 15-room inn designed by art dealer Nakanishi Shohoken. Located in the antiques neighborhood of the Gion District, the hotel offers a classic tea ceremony and original works of art throughout, and takes cuisine to a different place with Italian food at Ristorante Galleria.

Choose your lodging with care, because at day’s end, you will appreciate a classic onsen soak, a glass of sake and a quiet place to relax and reflect on the intense cultural experience that is Kyoto.

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the shape of the future TRADITIONAL DIAMONDS ARE FINE, BUT THESE FOUR CELEBS SAID “YES” TO STONES IN UNUSUAL SHAPES. While round, sparkly diamonds never go out of style, four celebrity newlyweds and brides-to-be are indicating that fancy-shaped stones—which include any that aren’t round, brilliant-cut gems—are where engagement rings are headed in 2020.

If celebrity choices really influence people’s purchasing decisions, these four beauties may be trendsetters.

THE SHAPE: Much like a pillow (or, well, a cushion), CUSHION-CUT diamonds are square-shaped with curves around the edges. The style is growing in popularity for 2020 brides who want a cut that is soft and romantic, yet still pretty and traditional.

THE GIRL: Hilary Duff, who currently stars in Younger and is in production for Disney+’s Lizzie McGuire reboot, has a classic, covergirl style, so a cushioncut stone fits right in with her aesthetic. It also complemented the bespoke Jenny Packham she wore down the aisle in December 2019.

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THE RING: Singer/producer

Matthew Koma proposed in May 2019 to his longtime girlfriend (and mother of their 1-year-old daughter, Banks) with a cushioncut ring with a white gold or platinum split shank solitaire setting. The ring is estimated to be between three and four carats in weight.

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HILARY DUFF

JENNIFER LAWRENCE

THE SHAPE: EMERALD-CUT stones have

an elongated rectangular shape and give off an elegant, sophisticated vibe. They’re typically in less demand than other stone styles, making emerald cuts generally more affordable—as well as a lot more distinctive.

THE GIRL: Hollywood darling Jennifer Lawrence certainly marches to her own drummer (remember when JLaw fell on stage while accepting her Academy Award and totally owned it?), so a run-of-the-mill diamond simply wouldn’t do. Plus, the elegant emerald-cut pairs well with the timeless Dior gowns Lawrence wears on the red carpet—she’s been the face of the luxury brand for years now—and the ring perfectly accessorized the designer’s 1920s-esque wedding dress, which she wore to her October 2019 nuptials.

THE RING: The actress’s husband, Cooke Maroney, is an art dealer, so it’s no wonder he proposed with such an eye-catching and one-ofa-kind stunner. Experts guess the ring is a four- to five-carat center stone in a white gold or platinum solitaire setting.

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WHAT IS YOUR GEM STYLE?

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Not convinced these celebs’ picks are the perfect fit for the bride-to-be in your life?

You can’t go wrong with a center stone in any of these stunning shapes:

THE SHAPE: PEAR-CUT rings are for women who

are bold and confident and like to be a little bit different.

Their “teardrop” shape—they’re technically supposed to be worn with the pointed part facing up toward the wearer’s nails—makes them symbolize tears of joy, so they’re well suited for the sentimental bride too. Pearcuts are also cost-effective, as they look larger than a round stone and cost less per carat.

THE GIRL: All three of Scarlett Johansson’s engagement rings have been interesting to look at (she was previously married to both Ryan Reynolds and her daughter’s father, Romain Dauriac), but she saved the best for last with her stunner from Saturday Night Live star Colin Jost. This on-screen superhero, who plays Black Widow in the Marvel movies, certainly needed a powerful, statement-making ring to match her and her characters’ kick-ass personalities.

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THE RING: This piece of jewelry is as stunning as it is unique; its focal point is an 11-carat pear champagne solitaire diamond set on a dark brown band made of ceramic. The ring is Art Decoinspired, and the diamond itself is a beautiful and rare find.

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SARAH HYLAND THE SHAPE: Flattering on the finger and known for showing off its carat weight because the elongated shape makes it look larger than it is, an OVAL-SHAPED diamond is one of the most popular engagement ring styles right now (if not the most popular). Trends aside, these stones are appreciated by brides because they’re gorgeous and easy to wear.

THE GIRL: Sarah Hyland, aka Haley Dunphy

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on Modern Family, knew exactly what she wanted in an engagement ring—in fact, she chose it and told fiancé Wells Adams of The Bachelorette fame what ring style she liked before he popped the question in July. The oval shape is as on-trend and youthful as the bride-to-be herself.

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THE RING: The five-carat solitaire oval-cut stone sits on a very thin band of pavé diamonds, which visually elongates the actress’s fingers and complements her petite frame.

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SPOTLIGHT

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A GRAND WASHINGTON, D.C., WEDDING DRAWS INSPIRATION FROM THE FRENCH GARDEN OF IMPRESSIONIST PAINTER CLAUDE MONET.

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By Darcey Gohring Photography By Kate Headley Event Planning By Pineapple Productions

When you get engaged in one of the world’s most idyllic settings, it’s easy to understand why you would want to bring some of that magic into your wedding day. Kyle Crosby and Caroline Kettler were visiting impressionist painter Claude Monet’s garden in Giverny, France, when he got down on one knee and asked her to be his wife.

It was a dream location for Caroline, a lover of art and history. And back home, as the wedding planning began, elements of the locale were woven into every aspect of the event.

For the venue, the couple selected Washington, D.C.’s trendy Union Market. Directly above the artisanal marketplace, the large space provided the capacity they needed for all their guests. Caroline saw it as a blank canvas; she adds, “Kyle is a mountain man, and I knew that the more we made it feel like the big outdoors, the more comfortable he’d be there.” Details such as local foliage, small-batch blooms and twinkling lights brought their vision to life, and with the help of event planner Pineapple Productions, the KC-CK nuptials became a work of art.

Continued...

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This page: At Metropolitan Memorial United Methodist Church, guests were treated to a sneak peek of the wedding’s theme as the bride walked down the isle, which was lined with lanterns surrounded by a stunning assortment of greenery.

Opposite page: The bride’s bouquet featured blooms of white with emerald accents.

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Clockwise from left: The happy couple shared a kiss outside the bride’s hometown church in northwest Washington, D.C.; Bridesmaids wore elegant lace dresses in a subdued neutral palette, which perfectly complemented their bouquets; The bride added a pair of bedazzled pumps to her wedding day glam.

Clockwise from top: From the attire to the décor, no detail was overlooked. The bride’s Monique Lhuillier dress and her veil were both adorned with delicate floral accents; Amaryllis Floral and Event Design set up buckets of blooms to create a flower market experience; Cocktail hour featured signature artisan drinks that echoed the garden theme.

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SPOTLIGHT

This page, Maggie Austin Cakes created stunning desserts featuring the couple’s proposal spot, artist Claude Monet’s garden in France. Opposite page, archways, greenery and twinkling lights transformed the space into a warm, whimsical secret garden; The couple’s cake incorporated Monet’s signature Impressionist style and chic florals.

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