HILuxury Magazine: August-September 2011

VOLUME 5, ISSUE 2 | AUgUSt/SEptEMbEr 2011

A Knight in Color

Sir Anthony

hopkinS WAy Of tEA

Art Academy Exhibit

CIA CrASH COUrSE

In Napa

bEACH trEE’S travel-Inspired Menu Shines

bENtLEy gt

roars, refined

AUtUMNAL MOVEMENt

Watches

tEE Off

at pebble beach

NEWSStANd prICE $3.95

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Visit and Shop www.cartier.us

© 2010 Cartier

Baignoire® collection

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ŠT&CO. 2011

Style In Hand

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AVAILABLE IN SELECT TIFFANY STORES AND ON TIFFANY.COM IN SEPTEMBER

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CENTER p 808 943 h i OAHU u x uALA ryMOANA August/se tem b e6677 r 20 1 1 LUXURY ROW AT 2100 KALAKAUA AVENUE 808 926 2600

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editor’s letter

When We heard from Sir anthony hopkinS’ Wife, Stella, that he had turned down interview requests with People magazine and Oprah Winfrey’s O—yet was eager to not only sit with but allow us to photograph him here in Hawai‘i—our suspicions were confirmed.

The momentum HILuxury has been building over the last year, as Hawai‘i’s leading luxury lifestyle magazine, had been recognized by one of the greatest film stars of our time.

Now, as I mention in my feature article with my new pal, Tony (see pg. 66), this notion might carry slightly less weight if he were just another “pretty face” blessed with good DNA and a few Hollywood connections. I can confirm: Hopkins is anything but. Here’s a tease from the article: Hopkins propelled himself into silver screen lore after an inspirational run-in with Richard Burton (when he was 15 years old) paired with a desire to “add color” to his life. Now, he can say he’s not only an accomplished actor, but a renowned painter, as well as achieved composer. That’s right: Anthony Hopkins can carry a tune.

Which brings us to what HILuxury is truly all about.

Living well in Hawai‘i isn’t about the flashiest purse on the avenue. In the pages of this magazine you’ll read about those who project a depth of character. We spotlight chefs with, sure, vast credentials and awards; however, it is their penchant for “giving back” that gains them entry into this glossy. There’s the new VP in town—helmed at the world’s first non-themed Disney resort, Aulani—who manages to scale the globe’s tallest (and most treacherous) peaks in his downtime simply because it builds character.

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We sit down with now-local designer Amos Kotomori who crafted his sphere of influence from high-fashion run-ins during the 1980s to create captivating, wearable art (see pg.

86) that our fashion team exquisitely captures.

And we root a story like that with a glimpse into the Honolulu Academy of Arts’ exhibit that delves into the 500-year evolution of the Japanese tea ceremony.

As if you need more incentive to turn this page—we squeezed a few minutes of time from Sotheby’s leading antiquities appraiser as he passes through Honolulu, to find out how he finds the thrill of jet setting. For those who like a little pond jumping, get inside the head of our golf expert as he navigates the famed Pebble Beach golf links for the first time—something every enthusiast aspires to experience.

We’ll then careen up Hwy 101 to pictureperfect Santa Barbara (a favorite haunt for Hawai‘i’s well-heeled) for some wine, dining and unwinding before returning home to Hawi, and a hidden oasis of all things eco and ethereal.

Not surprisingly, the list of luxury runs deep throughout Hawai‘i. Thankfully, our everexpanding team of experts has organized the latest in one neat, shiny read for you to enjoy.

With Aloha, Brian Berusch Editorial Director Feel free to “friend” our HILuxury Facebook page to find out about events and news throughout the luxury community as they are happening. Also, electronic versions of issues past can be read at www.hiluxury.com.

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contributors Kaui PhilPotts Writer Kaui Philpotts is a freelance writer on lifestyle topics such as home decor, travel and entertaining. She has written books including one on tropical floral design for the Honolulu Academy of Arts and several cookbooks.

She co-authored the award-winning Hawaii: A Sense of Place. “It was so much fun talking with Philip Jelley of Sotheby’s,” she says. “It’s a fantasy–being able to ask such an expert everything about collecting and valuing objects.”

amos Kotomori Designer Kotomori is a true Renaissance man. His many accomplishments, borne out of his unique energy, include: film and television styling, award-winning designs, teacher, talent agent and accomplished chef (though he’ll deny it). The owner of a soon-to-be-launched bed and breakfast in Bali took time out of his busy schedule to share his masterpiece aloha shirt collection with us.

True to his generous nature, he thrilled the HILuxury fashion team with homemade smoothie elixirs during the sweltering photo shoot.

marK arBeit PhotograPher After working for 24 years in Paris and Italy as a fashion and celebrity photographer, Mark Arbeit returned to Hawai‘i to get back to his roots. “It’s been 10 years since I last photographed Anthony Hopkins during the press for Hannibal. Anthony Hopkins has such intense expressive eyes, he’s a portrait photographer’s dream.”

lashauna DoWnie BooKing agent Downie, senior booking agent of Premier Models & Talent, has been spearheading Hawai‘i’s high fashion industry for the past 10 years. Following an impressive modeling career, she discovered her enjoyment “behind the scenes,” assisting and providing clients with top models. With her continued dedication and commitment, Downie foresees a flourishing future in the Hawai‘i market. photo by www.srimaiavarusden.com.

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AUGUST/SEPTEMBER 2011 | CONTENTS 66 FEATURES COVER STORY Sir Anthony Hopkins

Luxury in the community

The celebrated actor opens up about his art.

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FASHION My Fair Lady

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New Traditionalist

92

HI SOCIETY 28

RSVP

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BUSINESS PROFILE Djuan Rivers

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THE ARTS The Art That Matters

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The Way of Tea

A carnival of colors, we get flirty with gorgeous dresses.

Amos Kotomori gives the aloha shirt an updated Zen look.

PHILANTHOROPY Hawai‘i Food & Wine Festival Dean Okimoto and Conrad Nonaka discuss this fundraiser for the Culinary Institute of the Pacific.

photo by Mark Arbeit

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Take a whirl through Hawai‘i’s social scene with a special omakase at Nobu Waikiki, the preview of an Escada collection and a rare opportunity from Sotheby’s.

What it takes to bring the company responsible for the “Happiest Place on Earth” to the most beautiful place on earth.

An expert weighs in on what collectors should be on the lookout for.

A look through a Honolulu Academy of Arts exhibit that commemorates the 60th Anniversary of the Urasenke Tankokai Hawaii Association.

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photo by Leah Friel

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Hi Lu

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CONTENTS BANANA REPUBLIC

Statement accessories, like this leopard-print handbag and wristlet, are part of the brand’s first-ever Mad Men collection created with the AMC show’s costume designer.

Photo by Richard Pierce

INDULGE

The lastest splurges

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SHOPPING FINDS It’s a Mad Men World

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Kitchen Wares

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WATCHES Watch Out!

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FINE AUTOS Bentley Continental GT

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GOLF The Roll of a Lifetime

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Clubbing It

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Have a flashback moment with fashions inspired by the popular AMC series.

Gifts for the gourmand, amateur chef and chic hostess.

We spied some sporty trends from BaselWorld for air, land and sea.

DEAN & DELUCA

The Dean & DeLuca spice rack is an amateur chef’s dream: 40 exotic spices including lavender, pequin peppers and black mustard seeds plus signature Dean & DeLuca spice blends. $200 at Red Pineapple.

Photo courtesy Dean & DeLuca

Sedate no more, the new Bentley moves FAST.

The thrills of teeing off at Pebble Beach.

Searching out the hottest in gear for the links.

GROOMING & BEAUTY The Root of Relaxation

Oasis Spa finds that reflexology is the key to improved health.

Scent of a Season

Delectable flavors inspire this fall’s standout fragrances.

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photo courtesy Santa Barbara CVB

CONTENTS 116

photo by Sarah Remington

photo courtesy Peggy Markel’s Culinary Adventures

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EXPERIENCE Elite Escapes

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TRAVEL A Santa Barbara State of Mind

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ISLAND GETAWAY Om’s Sweet Home

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A-LIST ADVENTURES CIA Bootcamp

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Tour de Food

In this Golden State locale, discover hillside romance, modern cuisine and more.

Find a spiritual connection at Hawaii Island Retreat in Hawi.

Get your learn on with a weekend getaway at the Culinary Institute of America.

Around the world with 80 dishes: A foodie philosopher takes guests to Italy, Morocco, Spain and India.

SAVOR

Food and Wine

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DINING OUT Flavors from the Road

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GOOD FOOD Orchards of Memory

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From the bounty of the trees comes a wealth of memories and delicious dishes.

Smoke to Taste

Moving beyond the barbecue: a new art in flavor.

WINES A Hawai‘i Winemaker Talks Andy Friedlander discusses his adventure in winemaking.

photo by Don Riddle

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Beach Tree’s bold new menu is the product of one excellent adventure.

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808.923.2311

www.halekulani.com

photography by Barbara Kraft

Extraordinary Setting. Extraordinary Dining.

Neo-Classical French Cuisine

Contemporary Seafood

Late Night Libations

Sunset Cocktails & Light Fare

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Let tradition guide you...

Ancient Sites of O‘ahu, A Guide to Hawaiian Archaeological Places of Interest

Surfing: Images from Bishop Museum Archives

DENNIS E. FRANCIS President & CEO

J. DAVID KENNEDY Publisher

LINDA WOO

Associate Publisher

BRIAN BERuSCh Editorial Director

LIANNE BIDAL ThOMPSON Managing Editor

GINA LAMBERT Creative Director

XENIA ING

Senior Designer

LEAh FRIEL

Hawaiian Petroglyphs

Chief Photographer

Amy Greenwell Garden Ethnobotanical Guide to Native Hawaiian Plants

Project Director

‘Ōlelo No‘eau: Hawaiian Proverbs and Poetical Sayings Folktales of Hawai‘i

JAY hIGA

JENNIFER SOJOT JEFFEREY WILLIAMS MOLLY WATANABE Sales

CONTRIBuTORS Writers: Jason Black, Alana Folen, Fern Gavelek, Terri Hefner, Nadine Kam, Ed Kemper, Melissa Moniz, Kaui Philpotts, Evan Rothman, Allison Schaefers, Nani Steele, Yu Shing Ting, Roberto Viernes, Bekah Wright Photographers: Anthony Consillio, Leah Friel, Mark Kato, Jonas Maon, Lawrence Tabudlo, Nathalie Walker Cover photo by Mark Arbeit

TELLING THE STORIES OF HAWAI‘I AND THE PACIFIC FOR OVER 100 YEARS. Available at Bishop Museum’s Shop Pacifica and other fine booksellers throughout the islands. www.bishopmuseum.org/press

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HILuxury is a bi-monthly magazine with an annual subscription price of $18.

Our offices are located at 500 Ala Moana Blvd. Suite 7-500, Honolulu, HI 96813.

Application to Mail at Periodicals Postage Rate is Pending at the Honolulu Post Office.

POSTMASTER: Send address changes to HILuxury, 500 Ala Moana Blvd. Suite 7-500, Honolulu, HI 96813. © 2011 Oahu Publications Inc. All rights reserved. No part of this magazine may be reprinted without the written consent of the publisher.

For advertising information: Jennifer Sojot, Sales Manager jsojot@staradvertiser.com | 808-218-6712 For subscription inquiries: www.hiluxury.com | 808-628-3792 For editorial submissions: Melissa Lui | mlui@staradvertiser.com Lianne Bidal Thompson | lthompson@staradvertiser.com

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Morimoto Waikiki at EDITION | Lobby Bar | Bar at Sunrise Pool | Bar at Private Sunset Beach Crazybox | Spa at Waikiki | Fitness Center | Surf & Bikini Boot Camp

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M I C H E L’ S . . . W H E R E A L L O F Y O U R S E N S E S W I L L B E E N C H A N T E D .

E L E G A N T S E T T I N G , E X Q U I S I T E F O O D , & E X T R A O R D I N A RY S E R V I C E Michel’s at the Colony Surf has been inspiring romance since 1962 and offers the island’s best oceanfront view of sunset and the Honolulu city lights.

In addition to the waves in front of our restaurant, live music can be heard most nights of the week.

We are proud to host such musicians as two-time Grammy-winning classical and Hawaiian slack-key guitarist, Jeff Peterson.

Our delectable French haute cuisine with island flair is complemented by impeccable ser vice.

• •

Voted by Zagat as one of Hawaii’s Top Ten Restaurants Voted Hawaii’s most romantic restaurant by the Star Advertiser’s Best of 2011

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INDULGE | SHOPPING FINDS

It’s a Mad Men World Turning Back Time on Fashion

BY YU SHING TING | PHOTOGRAPHY BY MARK KATO

THE SLICK STYLES OF THE ’60S ARE BACK. For the men, the post World War II-era style is buttoned-up masculine, mirrored by the ladies’ style that features the highly tailored femininity of the time. Some of today’s finds are true throwbacks, such as Gucci’s “New Jackie” handbag. This Gucci classic first debuted in the 1960s and is forever linked to fashion icon, Jackie O.

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SALVATORE FERRAGAMO clutch $1,150

EMPORIO ARMANI handbag in oatmeal $475; shoes $475

ARIELLA COLLECTION multi-flower dome with pearls ring $68 from Nordstrom; butterfly winged ring $78 from Nordstrom

KATE SPADE gold ‘swim team floral’ ring $98 from Nordstrom

GUCCI ‘New Jackie’ handbag, available in coral or mauve leather (price upon request)

PRADA

They say what goes around comes around… and that’s even more apparent in the world of fashion. In 2011, we’ve seen the ’70s return in a big way. From widelegged pants and floppy hats to flowing, boho maxilength dresses and ponchos, these looks have infiltrated various collections, snaking their way onto the runways like the entry line to Studio 54. While some can pull off an extreme head-to-toe ’70s look (turbans, anyone?), most of us will be happy to simply take inspiration from one strong piece like a wedge sandal or a Halston-esque jersey gown. For the truly committed, there’s the fur (or faux fur) vest. The look is carefree with a stand-out edge—the perfect bridge between the softer flower child ’60s and the sharper power dressed ’80s.

Taking a cue from this retro sensibility, Tiffany & Co. has revived Elsa Peretti’s Bottle Pendant, one of the celebrated designer’s first—and signature—jewelry designs.

Inspired by a visit to Portofino in the late ’60s, Elsa Peretti created the design after seeing beautiful Italian women carrying a single gardenia with them wherever they went. The Bottle Pendant was borne out of Peretti’s notion that the beauty of the single flower could be captured via her design, which was created from a sketch based on bottles from antiquity.

beauty case $2,135

Crafted in sterling silver or 18 karat gold, the closed bottles feature hand-carved stoppers in turquoise, lapis lazuli or black jade. The original open bottle shape can actually hold a flower in it if you’re feeling extra brave and bohemian.

In Beauty Case:

DIOR

cuff $1,500

GLINT gold necklace $48 from Nordstrom

LAUREN RALPH LAUREN blue bead necklace $58 from Nordstrom

KATE SPADE

No matter how you wear this piece—or any similar statement piece that recalls the ’70s—your look is sure to be memorable. For day, wear it with a maxi day dress or high-waisted, wide-legged jeans; for evening, pair it with flowing silk or chiffon, and of course, a single gardenia. However you wear it, prepare to be remembered.

‘lady marmalade’ clip earrings $78 from Nordstrom

MARC BY MARC JACOBS cream ring $68 from Nordstrom

EMPORIO ARMANI key ring $125

DIOR ‘Mohotani’ sunglasses $295; gem clutch with detachable chain strap $930

ON

TREND…

with Molly Watanabe

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INDULGE | SHOPPING FINDS

BURBERRY ‘Ryan’ hat $325; EMPORIO ARMANI neckties $130 each; DAVID YURMAN silver necklace with silver and stone cross $575 from Neiman Marcus; KONSTANTINO TREASURES silver chain $225, silver pendant $255 from Neiman Marcus; SALVATORE FERRAGAMO coin pouch $190; PRADA wallet $1,215; BRIONI white tuxedo shirt with mother of pearl buttons $595 from Neiman Marcus; MIMI FONG blue pattern bow tie $132 from Neiman Marcus; TRAFALGAR suspenders in navy $50 from Nordstrom; EMPORIO ARMANI pocket squares, $70 each; 500 by GUCCI aviator sunglasses in black (price upon request); PRADA shoes $530; EMPORIO ARMANI sterling silver enamel inlay cufflinks $195; KONSTANTINO TREASURES silver ring with engraved winged horse $275 from Neiman Marcus; PRADA luggage $2,455 22 H I L U X U RY A UG UST/SE P T E MBE R 2 011

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KAHALA LIVING at it’s best in this single level renovated executive home! Floor plan includes spacious gourmet kitchen with premium appliances, formal and casual living rooms and a guest suite with living room, bedroom, wetbar and entry lanai. Four bedrooms, three bathrooms. central air conditioning, steam shower and bonus home office. Lushly landscaped yard frames the pool with flagstone deck and lanais. Quiet street in sought after Kahala – walk to pristine sandy beaches and parks.

This exceptional home is offered at $3,150,000.

Visit Residencehawaii.com for more information on this and other exceptional properties

C OLDWELL B ANKER P ACIFIC P ROPERTIES 4211 W AIALAE AVENUE , S TE . 9000 H ONOLULU , HI 96816

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JOHN PETERSON (R)

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Indulge | Shopping FindS

Helen cocktaIl apron The fuchsia Helen cocktail apron features sequined and embroidered tulle in a design inspired by the New York City skyline.

Available at Red Pineapple.

Photo courtesy Heavenly Hostess apron

Haute Hostess Gear Fit For Every SoirĂŠe Queen By yu Shing Ting

back view

ForbIdden kIngdom tea collectIon A suite of eight of the Imperial Reserve teas, including Tai Pung Hou Kui green tea, Dragonwell green tea and Monkey Picked Oolong tea. $99.95 at www.teavana.com.

Photo courtesy Teavana

VInturI The essential wine aerator for better bouquet, enhanced flavors and a smoother finish $56.95 from Executive Chef at Ward Warehouse.

Photo by Nathalie Walker

damman Freres Tea pot $95 from Neiman Marcus.

Photo by Mark Kato

tIFFany & co.

Paloma’s Groove wine holder in sterling silver by Paloma Picasso for Tiffany & Co., $1,100.

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Kitchen Wares Necessities for all Amateur Chefs

noRdic WARe Seasonal Collection butterfly baking pan $38.95 from Executive Chef at Ward Warehouse.

By yu Shing Ting

Photo by Nathalie Walker

Kuhn RiKon Kuhn Rikon Switzerland tornado whisk $27.95; Kuhn Rikon silicone heart spring whisk in colorful nonstick silicone $25.50 from Executive Chef at Ward Warehouse.

WMF AMeRicA Stainless steel mini ball whisk $25.95 from Executive Chef at Ward Warehouse.

Photo by Nathalie Walker

giusto MAnetti 23K gold cRuMBs These sparkles add a touch of glamour to anything—they’re perfect against a backdrop of dark chocolate. $90 per jar.

MAuiviel coppeR BeAting BoWl For constructing meringues that stay put, this copper bowl from France is available exclusively at Williams-Sonoma. $120 at www.williams-sonoma.com.

Photo courtesy Williams-Sonoma

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giusto MAnetti 23K gold leAves Sheets of gold to gild fresh fruits, candies and more. $65 (five sheets per packet), www.deananddeluca.com.

Photos courtesy www.deandeluca.com

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Indulge | Shopping FindS

Food For Thought Gifts Up the Gourmand’s Alley By yu Shing Ting

beggar’s Purse One of Petrossian’s most popular appetizers, the Beggar’s Purse, features sliced smoked salmon filled with crème friache and Chataluga Prestige caviar. This treat is available for $110 at www.petrossian.com.

Photo courtesy www.petrossian.com

Charbonnel et Walker Dusted Strawberry Truffles $25 from Neiman Marcus.

Photo by Mark Kato

valderrama Valderrama Grand Cru Extra Virgin Olive Oil. This international award-winning olive oil from Spain is made with coldpressed olives and available at Magnolia in Kahala Mall. $79 (25 fl. oz.).

Photo by Nathalie Walker

PetrossIan CavIar The Petrossian Special Reserve Alverta caviar is a rare selection that’s described as “nutty, buttery, with a touch of sweetness.” $863 (4 3/8 oz.) - $6,800 (35.25 oz.) at www.petrossian.com.

Photo courtesy www.petrossian.com

vIlla antICa This dark, rich balsamic vinegar is matured for 50 years in special wooden casks in Modena, Italy. $107.25 (one 3.5 fl. oz. bottle) or $1,208.75 (twelve 3.5 fl. oz. bottles) at www.gourmetfoodstore.com.

Photo courtesy www.gourmetfoodstore.com

tahItIan goddess Poha Gourmet Jam (6.42 oz.) $15; An UpCountry Maui Product Upcountry Lilikoi Butter (10 oz.) $9.50; and Poha Berry Jam (10 oz.) $13 Available at The Compleat Kitchen, Kahala Mall.

Photo by Leah Friel

rougIe duCk FoIe gras From Rougie, France, this Tourchon-style foie gras is available in various amounts from www. gourmetfoodstore.com. $69.25 (one 8.8 oz. tourchon) - $321.75 (three 17.6 oz. tourchons).

Photo courtesy www.gourmetfoodstore.com

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www.ChoiRealty.com Visit Hawaii’s most Spectacular Oceanfront Estates and Luxury Properties

PATRICIA CHOI, R, CCIM, CIPS President & Principal Broker

Hawaii’s #1 Realtor

(HAWAII BUSINESS MAGAZINE, June 2011)

Honolulu’s #1 Luxury Broker for the 15th Successive Year!

Japan Sales Director

China Sales Director

MAMI TAKEDA, RA, CIPS

CATHERINE LIN, RA

E-mail: mami@choi-realty.com

E-mail: clin.hawaii@gmail.com

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HI SOCIETY | RSVP

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SPECIAL DINNEr “FOr JAPAN” Chef Nobu Matsuhisa welcomed Chef Yuji Wakiya to his Waikiki restaurant where the two offered up a special eight-course omakase. As a preview to this special menu, the two partnered with Halekulani’s executive chef Vikram Garg for a culinary benefit called “For Japan” at the Hau Terrace. The special menu combined the signature cuisines created by the three chefs: Chef Nobu’s Japanese-Peruvian Cuisine, Chef Wakiya’s Haute Chinese Cuisine and Chef Vikram’s Neo-Classic Indian Cuisine. All proceeds from the event—which sold out within hours of being announced—benefited victims of the Japan earthquake and tsunami.

1. Jojo Watumull, Vi Loo, Indru Watumull, Ann Wright • 2. Jay and Carrie Talwar, Geoff Pearson • 3. Gerald Glennon, Catherine Cox, Davis Nguyen • 4. Takashi Nakayama, Ed Hawkins, Chef Yuji Wakiya • 5. Consul General of Japan Yoshi Kamo, Etsuko Kamo, Lt. Gov. Brian Schatz • 6. Peter Shaindlin, Dee Laris, Omer Kursat (photos by Anthony Consillio)

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KAHALA FOOD & WiNE CLASSiC James Beard award-winning Chef Cindy Pawlcyn and Napa Valley vintners Suzanne Pride Bryan and Stuart Bryan of Pride Mountain Vineyards joined forces with The Kahala Resort & Spa’s executive chef Wayne Hirabayashi for two days of culinary bliss. Guests were treated to dinners hosted by Fred Schrader as well as a cigar seminar by Michael Herklots of Davidoff cigars of Geneva.

1. Fotis Tassopoulos, Karen Christenson, Suzanne Pride Bryan • 2. Grant Nakagawa, Sarah Nakagawa, Junko Yuen, Ryan Yuen • 3. Thomas Pauly, Charlotte Pauly, Chuck Sweeney 4. John Watanabe, Jane and Royce Fukunaga, Lei and Russell Saito • 5. Mino and Yoko Arakawa, David and Kimi Kuriyama, Dawn Soderquist Okano and Steve Okano • 6. Andy Silvestri, Kona Carmack, Alvin Chung, Carol Brittingham, Terry Hubbard, Moani Hara, Roycen Dehmer • 7. Kaui Hemmings, Andy Lautenbach, Heidi Ellyn, John Olensky (photos by Jonas Maon and Nathalie Walker) h i L u x u ry August/se p t e m b e r 20 1 1

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HULA-LA! The annual black-tie gala is a fundraiser for the Hawaii Theatre Center. This year’s event, held at the Kahala Hotel & Resort was all about vintage Hawaiian. Decked out in old-style glamour, guests perused the silent auction—always a highlight—that offered up travel packages, entertainment opportunities and exclusive dining experiences.

1. Dale Ruff, Donna Morikawa • 2. Phil and Carol McNamee, Mary Weyand • 3. Stanford Carr, Kathy Carr, Carrie and Steve Colon • 4. Dr. Lawrence Tseu, Dr. Lei Ahu Isa, Leilani Keough, Sharon and Ron Nagasawa • 5. Lance and Wanda Parker, Son-Jai Paik, Alyson Nakamura, Craig Nakanishi • 6. Karl and Carole Stahlkopf, Sandy and Jim Johnston • 7. Joe and Ann Klodarska, Chandra Miars, David and Debbie Parke (photos by Leah Friel)

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CARING FOR JAPAN’S KEIKI Celebrities Mark Dacascos and Kelly Hu co-hosted a fundraiser at Trump International Hotel for the Save the Children organization. The actors mingled with guests during a sunset cocktail hour. Later, everyone was treated to a private concert by jazz fusion band Hiroshima.

1. Leanne and Duane Miyashiro, Liana Mulleitner • 2. Amanda Stevens, Sarah Tenney, Jay Junk 3. Scott Ingwers, Maile Cook, Sean Lee Combs 4. Tracy Tanaka, Bill Tobin, Duncan Michael, Ty Gurney • 5. Mark Dacascos, Linda Woo, Kelly Hu, Fiona and Dave Kennedy • 6. Sue and Kris Gourlay, Stacia and Kehau Mendes • 7. Elisa Hidalgo, Takako and Patrick McMillen, Paula Parkhurst (photos by Anthony Consillio)

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StAtE OF tHE GLOBAL ARt MARKEt Philip M. Jelley Jr., a senior vice president of Sotheby’s Auction House, treated guests to an illuminating presentation at the Pacific Club. During the evening seminar sponsored by Mary Worrall Associates Sotheby’s International Realty, the renowned appraiser outlined tips for art aficionados to use when building their collections. Later, Jelley answered more questions as he mingled with guests at a cocktail reception.

1. Robert Hale, Kara Wagner, James Wriston • 2. Marysia Coleman, Josh Feldman, Sabra Feldstein • 3. Frances Perrott, Kenneth Perrott, Susan Graham • 4. Joseph and Judy Fadrowsky, Lori Phillips, Lee Porter • 5. Mary Worrall, Philip Jelley, Elizabeth Worrall Daily, Alden Yamane • 6. Kala Judd, Jill Cullinan, Jennifer Lyons, Mark Rigg, Dennis Oka • 7. Yoshiko and Roy Kutsunai, Vic Lambert, Bill Sanders, Judith Jackola (photos by Leah Friel and Chris McDonough)

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ESCAdA FALL 2011 PREvIEW A stylish crowd gathered at the Waikiki EDITION’s Sun Suite for a special preview of ESCADA’s Fall 2011 offerings. Moving elegantly from afternoon to evening, the fashions—a breezy mix of elegance and modernity—drew admiring comments from guests as they sipped cocktails at sunset.

1. James Alberty, Joy Kam • 2. Juliana Tam, Carol Chen, Ying Fu • 3. Bora Song, Kathryn Knox, Jane Moon • 4. Margaret Jen Akinaka, Laurice Otsuka, Michelle Stofle • 5. Yukako Sakakibara, Christie Weaver-Scoville, Joanna Beall, Charlotte Pauly, Jennifer Kilpatrick • 6. Marti Hazzard, Kiana Gentry, Izumi Nagahama, Mihoko Taylor • 7. Rochelle Ovitt, Adam Green, Jessica Hoffman (photos by Nathalie Walker)

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C.S. Wo YeAR oF THe RABBiT CeLeBRATioN7.

Things got festive as C.S. Wo & Sons celebrated the Year of The Rabbit in style. The beautifully appointed showroom was adorned with artwork by Tagami and Powell alongside the striking jewelry and menswear creations of Amos Kotomori. Guests were treated to champagne and Southeast Asian cuisine by Spices.

1. Michael Powell, Gail Haruki, Hiroshi Tagami • 2. Lara Fonoimoana, Amos Kotomori, Radasha Hoohuli • 3. Anne Namba, David Cassidy, Karen Sumner, George Sumner • 4. Mike Wo, Bub Wo, Bob Wo, Betty Wo, Wendell Wo, Scott Wo, Ben Wo • 5. Leilani Keough, Gov. George Ariyoshi, Jean Ariyoshi • 6. Anthony Sabatini, Helen Lee, Liz Dahl, Susan Fusuma • 7. Pam Kimura, Steven Ai, Marcy Fleming, Robert Wheeler (photos by Lawrence Tabudlo)

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HI SOCIETY | Business Profile

Rivers Deep, Mountain High Aulani’s Vice President at his Peak

By Allison schAefers | PhoToGrAPhy By nAThAlie WAlker

It’s hard to ImagIne what’s next for Djuan Rivers, Disney’s top guy in Hawai‘i.

At 45, he’s already climbed the highest mountains in Africa, South America, Europe and Australia. Several years ago, he became one of the first African-Americans to participate in a HALO skydive, free-falling over Mount Everest before opening his parachute at low altitude.

Rivers also has ascended to career peaks that few have ever seen. However, if you ask this vice president of the Disney Vacation Club and Resort in Hawai‘i what’s next, he’s not at a loss for words or actions.

“Carpe Diem. Seize the day, seize the moment. That’s how I like to live my life,” says Rivers, who is training for a January climb to Antarctica’s highest mountain, the Vinson Massif. (He plans to climb Mount Everest, the highest mountain in Asia, as well as Denali, North America’s highest peak. Rivers’ climb up these mountains would make him one of only a few hundred people in the world to have climbed all “Seven Summits,” the highest mountains on each continent.)

Readying for the Aug. 29 opening of Aulani, a Disney Resort & Spa, Ko Olina, Hawai‘i, the resort is not only Disney’s debut into Hawai‘i but the company’s first hybrid hotel and Disney Vacation Club built outside one of its theme parks.

Given Rivers’ career success and penchant for extreme sports, I half expected to hear “It’s Rivers. Djuan Rivers,” a la James Bond’s signature greeting.

Yet, Rivers has a lot of natural charm. And while I’m only slightly disappointed that the interview is in one of Aulani’s soon-to-berevealed Hawaiian-style suites instead of from, say, the inside of a helicopter prior to a sky-dive, he regales me with plenty of adventureladen stories. Like the time a 6-foot-7 ex-con mistakenly identified Djuan as his identical twin brother, Dwain, (an undercover narcotics agent, sniper and an internal affairs officer in Orlando), lifting him off the ground while shopping at Home Depot.

“Living in the same city, it created some interesting random encounters,” Rivers says.

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Rivers, seen here, tackling a different kind of summit: the opening of Disney’s first-ever non-themed resort.

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HI SOCIETY | Business Profile

Above: Rivers during a recent ascent. Inset: After a climb, with twin brother, Dwain.

“Djuan has the energy of a constant super nova,” says Solange Dao, who became his friend in 2001 after meeting him at a twomonth Leadership Orlando course. “Life simply energizes him.”

Rivers says each new day excites him. He doesn’t keep a bucket list because he doesn’t want to wait that long to fulfill his dreams.

“The key is not to psyche yourself out,” Rivers says. “Life has taught me that if you get out there and try it, the worst thing that can happen is that you learn everything that you can from that moment. On the other hand, you could far exceed your expectations.”

Samir Vakil, who has known Rivers since high school, says that his longtime friend has always reached for the stars and encouraged others to dream big, too.

“He’s always telling my kids, ‘Give 5 percent more,’” Vakil says. “And that’s what he does in his own life. He’s always pushing himself. His drive is legendary.”

Vakil adds, “He doesn’t even like cold weather, but he’s climbed to some of the world’s highest peaks. If Djuan sets his mind to it, he’s going to do it.”

Taking on responsibility for Aulani is another example of Rivers’ love of new opportunities.

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“He’d never built a hotel before,” Vakil says. “But he went in and learned what he needed and put the right team together and, in doing so, leveled the playing field.”

Rivers and his siblings were raised with a passion for excellence— and for Disney. His father, Johnny Rivers, became Disney’s first corporate chef in 1988 and now owns more than 32 companies, including restaurants and franchises. He’s been featured in Time magazine and on Oprah.

“My dad is my role model. He was passionate about everything,” Rivers says. “He never made excuses and he never let us make any either.”

Despite his dad’s connections with Disney, Rivers says he got his start at the bottom of the company working as a teenager in a confectionary shop on Main Street.

“I know what it’s like to park strollers in 98 degree weather and stock ‘plush,’ Disney’s name for stuffed animals,” he says.

After those humble beginnings at Disney, Rivers says he sees a little of himself in every employee that he meets.

“I tell them, ‘Any one of you all could be standing in my spot.

I know that it’s highly, highly possible that someone will.”

That may be true, but they are going to have to go the distance to get there. u

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7/8/11 9:09:35 AM

Kent and Lori Untermann, owners of Pictures Plus, know that a picture-perfect family dinner starts with fresh ingredients and quality appliances from Sub-Zero and Wolf.

Their love of good food and appreciation for distinct kitchen design inspired the Untermanns to become the newest Sub-Zero and Wolf retail dealer in Hawaii. Their new Design Studio, located at the Sub-Zero and Wolf showroom, welcomes past visitors and new food enthusiasts alike.

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HI SocIety | The arTs

The Art of the Matter Collecting Tips From a Master Appraiser

By Kaui PhilPotts | PhotoGRaPhy By leah FRiel

Making his way through the lobby of a Waikiki hotel, Philip Jelley, clad in a couture suit, dress shirt and tie, was easy to spot amid the tourists in wet bathing suits and slippers.

Jelley is a senior vice president of the famous New York City auction house, Sotheby’s. He travels almost constantly, crafting appraisals for the collections of wealthy clients to seal in their trusts and estates.

“Sotheby’s sees me as a person who does art triage,” he says, settling into a chair at the poolside lounge. It’s Jelley’s job to look at objects collected over a lifetime and decide what is valuable and where the person is likely to get the most money if the item is sold.

“Every month I look at hundreds of items.

Much of it isn’t worth much. Out of those hundreds, about 10 percent is interesting enough for me to refer on to our specialists,” he says.

In the art business Jelley is considered a generalist. That, says the man who began literally in the mailroom, has been his great strength. He rarely gets bogged down in details that might intrigue a specialist. Armed with a degree in art history and a passion for Art Deco and Nouveau, Jelley did everything from auctioneering to working for a high-end furniture line to qualify for his present position.

One person can’t know everything, he says, referring to himself as a “fine old wine.” Over the years he has learned to spot what is good, and in many cases has seen the same objects come on the market a couple of times. Being a generalist also means he doesn’t get buttonholed into only looking at one line of goods.

When he is asked what a cultured person should collect, he is quick to answer that it is important to buy what you like, and buy the best you can afford. “It’s not about the dollar investment value of a budding collection,”

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he says. “It’s about the process of building and learning.”

You build a collection, according to Jelley, by visiting museums and dealers showing the types of things you love. “Museums will train your eye,” he says. Read shelter magazines, ask experts about what you don’t know and understand that you’ll make mistakes.

Everyone does.

“Even dealers and auction houses don’t always get it right,” he says. Jelley’s 10 criteria that affect the price of a collection are: Authenticity. Is it the real thing, or a reproduction?

Condition. Has the integrity of the piece been compromised by poor refinishing or framing?

Rarity. If few items like it were made, the object is more valuable.

Historical Importance. The history associated with the object will make it more valuable.

Provenance. Objects worn or owned by famous people, either royal or political and entertainment personalities, often sell for a great deal more.

Size. Amazingly, very large objects that are hard to display often sell for a great deal less than items that can easily fit into someone’s living room.

Medium Used. How was an item made?

Is it a precious metal or gemstone? Is it paper or oil?

Subject Matter. Frankly, very large photographs of African nudes are not going to sell as well as something easier to live with—say a French Impressionist lily pond.

Fashion. Fashion matters. People care about what their friends are collecting. Right now, he says, anything 18th or 19th century European or American is a steal simply because it isn’t in fashion. A Warhol, on the other hand, is hot, hot, hot. The market is very fluid.

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Quality. Is it the best of its kind?

In Hawai‘i, he finds good ceramics, wood objects and paintings. He says he expects to find important objects from Oceania, but then “you never know.” Works on paper and textiles such as tapestries do not last long, or hold their value, in tropical climates because of “foxing” (brown spots on paper) and rotting.

“Quality jumps out at me,” Jelley says. This ability to spot what’s fine has gained him a reputation for accuracy with estimates of what an item will eventually bring at auction.

Anything with historical significance will be very valuable when collecting in Hawai‘i. He also thinks late 19th century and early 20th century quilts in good condition will be valuable. Jelley personally collects Hawaiian calabashes and Anglo-Indian boxes. Which brings him to another collecting tip.

“A whole collection of something is often more valuable than just one or two items,” he says. “People want to be able to buy instant collections.”

He is a firm believer in supporting local art institutions. “People live in a place like Hawai‘i because of the weather and the nice people.

They then need to give back to the community.”

A big, red Jaguar is pulling up in the porte cochere of the hotel—it’s Jelley’s escort to his next engagement.

Yet we sense it is hard for him to curtail reflecting on his passion for objects. In a minute he’s off to his next appointment; it’s a quick-fire life he never tires of living. u h i L u x u ry August/se p t e m b e r 20 1 1

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HI SOCIETY | The ArTs

Way of Tea

Exhibit Showcases Pieces from the Urasenke Foundation

By NadiNe Kam | PHOTOGRaPHy By maRK aRBeiT

Although the rituAlized wAy of tea as practiced by the Urasenke Foundation appears to be steeped in ancient history, the ideas introduced by tea master Sen Rikyu five centuries ago were nothing less than a revolutionary departure from earlier traditions.

Implements from the Urasenke Museum in Kyoto and from the Honolulu Academy of Arts collection are on view in The Way of Tea: An Exhibition Commemorating the 60th Anniversary of the

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Urasenke Tankokai Hawaii Association, at the Honolulu Academy of Arts through Oct. 2.

Shawn Eichman, curator of Asian Art for the academy, says the philosophy behind the way of tea remains relevant today with Urasenke promoting the tea ceremony as one path toward world peace.

In that spirit, the foundation, presided over by Rikyu’s descendant,

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Photo by Mark Arbeit

Opposite page: Sen Rikyu preached humility and social equality through the use of simple implements.

Above: Whisking matcha in an earthenware bowl. At right, from top: Cast iron sake pourer with lid of porcelain with blue underglaze; Tea Bowl named after the Noh play The Tipster Sprite; Tokowaka (Eternal Youth) tea scoop by tea master Höunsai Sen Söshitsu XV (Genshitsu, 1923-).

Eichman says for the 16th century court, Rikyu’s humble, equalizing methods likely came as a relief from the restrictions associated with their social roles. In addition, Eichman says Rikyu brought principles of Zen Buddhism and meditation to the ceremony to bring calm to those in distress.

“Much of the 16th century was characterized by wars.

What Sen Rikyu did was respond to the frenzy of modern life with an attitude of calm and focus.”

Part of that focus was characterized by the arts.

“Ceramics, flower arranging, calligraphy, poetry— they all came together within the tea ceremony to create a single unified aesthetic, with attention to the smallest detail, like the preparation of woods selected for the fire,” he says.

Inside the Urasenke Foundation of Hawai‘i tearoom in Waikiki, visitors are able to partake in this tradition, with rituals performed just as they were more than 450 years ago.

The ceremony begins with a hostess purifying each of the tea utensils in hot water. Guests are served individually, in turn, with tea bowls in which matcha green tea powder is gently whisked with water boiled on the spot over a charcoal burner. Guests reward the host by taking time to admire the craftsmanship of the bowl, and therefore, the host’s good taste and manners in presenting the finest wares for their use.

For the academy, the goal is the same as Sen Rikyu’s: Getting people to slow down and take the time to focus, contemplate and enjoy the experience and wares set before them, rather than stopping for a mere 6 seconds—the average time spent before a piece of museum art—and moving on. u h i L u x u ry AUGUST/Se P T e M B e R 20 1 1

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Photos from the Urasenke Foundation Collection courtesy Honolulu Academy of Arts

16th grand teamaster Zabosai Shositsu Sen XVI, has established 92 chapters in 32 countries with the belief that man cannot quarrel with those with whom they share a cup of tea.

Five centuries ago, chado was a practice restricted in Japan to its Imperial Court. The teas and implements of the tea ceremony were imported from China, made from the finest high-fired, high-glazed porcelain. These were luxuries that would have been prohibitive for common individuals to purchase.

The ceremony was associated with connoisseurship and was highly stratified, with individuals’ places at a table and service dependent on one’s status in the court or society.

At the heart of Sen Rikyu’s philosophy was the idea of social equality and humility, expressed through four words: wa (harmony), kei (respect), sei (purity) and jaku (tranquility).

His tearoom was accessed through a small opening that required guests to crawl through, bringing all to the same low level. He reveled in the simplest of implements and rough earthenware tea bowls made with low-fire raku techniques, admiring the colors of nature and imperfections of the resulting ceramic ware.

Hawai‘i is home to four Urasenke tearooms, which offer instruction to tea enthusiasts and the next generation of cultural practitioners.

One is on the University of Hawai‘i at Manoa campus, available to students of Japanese studies; another is in the Japanese Cultural Center of Honolulu in Moiliili; and the Hilo chapter tearoom is in Liliuokalani Garden.

The foundation’s relationship with Hawai‘i dates to the 1950s, when 15th generation grand master of Urasenke, Hounsai Genshitsu Sen (Soshitsu XV), lived here to attend the University of Hawai‘i. Dr. Genshitsu Sen and Soshitsu Sen both chose historic chado articles for the exhibition, including many created by previous grand masters.

On view are rare bowls dating to the time of Sen Rikyu, to 20th century works.

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HI SOCIETY | THE ARTS

Bejeweled Sweets Spot Japan’s fascination with things kawaii helped give birth to the “Deco Sweet” trend of jewelry modeled after cookies, cake, candy and other edible confections.

Among the most visible practitioners of this art form is Q-Pot, whose Ala Moana Center boutique is modeled after a pastry or ice cream shop, with bakery counters displaying necklaces, rings and bracelets resembling sweet treats of shave ice, ice cream, sugar cookies, chocolates and macaroons. Even savories are included in the likeness of penne and bow tie pasta.

Q-Pot designer Tadaaki Wakamatsu is heralded in

Japan as “The Sweet King,” but with his latest upscale forays into precious metals and diamonds, and a bridal collection that includes “Melty Chocolate” and “Secret Sugar & Whip Cream” diamond engagement rings, he’s taken on the nickname “Caviar King” as well.

He designs with food in mind because love of food is universal.

“With food there are no borders. I feel like this can go around the world,” he says. “And that’s what I wanted, to make the world a happy, joyful place and communicate this joy and happiness from person to person.”

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Gentry Pacific Design Center 560 N. Nimitz Highway, Suite 115A Honolulu, Hawaii 96817 / 808-537-3373 www.pianoplanethawaii.com

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INDULGE | WATCHES

Watch OUt!

Timepieces are Arriving by Land, Sea and Air

By Melissa Moniz

Packed with functionality and style, each timepiece is crafted to meet the demands of adventurers and sports enthusiasts who appreciate a good adrenaline rush.

By land is Chopard‘s Mille Miglia GT XL Chrono Rosso Corsa, Armin Strom’s Racing Chronograph and Tag Heuer’s Formula 1 Lady. Each offers high-speed features that capture the exhilaration of the racetrack, as well as all the thrills that come with powerful movement.

Breitling has been taking to the skies since 1915 when Gaston Breitling created the first wristwatch chronograph, providing pilots with the first wrist-bound instrument. Since then, the Swiss company has introduced incredible contributions with aviation in mind. Further into the stratosphere, the newly released Chronospace Automatic reaches for space and beyond.

From the depths of the sea are Louis Vuitton‘s Tambour Diving II Automatic, Omega’s Seamaster Planet Ocean Chronograph Calibre and Corum’s Admiral’s Cup Seafender 46 Dive. The most extraordinary universe that still brings us treasures from the deep acts as the muse for these pieces.

Not to be left out, Armand Nicolet turned heads at Baselworld 2011 with the introduction of its SL5 ladies sports watch. Stainless steel, rubber and diamonds blend for a sporty look with a feminine touch.

OMEGA Seamaster Planet Ocean Chronograph Calibre 45.5mm Stainless steel case with a choice of bezels offered either in orange matte aluminium or matte black ceramic. Matte black dial. Brushed and polished stainless steel bracelet with OMEGA’s patented screwand-pin system. Indexes on the dial are coated with white Super-LumiNova, emitting a blue light as are the polished, faceted rhodium-plated hands. The exception is the minute hand, which emits a green light, as does the dot on the diving bezel. This feature makes it easy for divers to keep track of their time at a glance. $7,900

BREITLING Chronospace Automatic 46mm Steel case. Designed to combine exceptional design with all the qualities of an authentic pilot’s instrument. 1/100th of a second chronograph with split times. Countdown, dual time zone perpetual calendar. SuperQuartzTM movement digital LCD display screens contain a backlighting system for optimal night visibility. $6,860

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LOUIS VUITTON Tambour Diving II Automatic 39.5mm Brushed steel case is complemented by a rubber strap with the Louis Vuitton signature. ETA 2895.2 movement Unidirectional external rotating bezel with diving time indicator. Slightly raised rubber letters to aid in the rotation of the bezel. Waterproof up to 100 meters.

Hands and indexes luminescent in the dark. $6,575

CHOPARD Mille Miglia GT XL Chrono Rosso Corsa 44mm Set in titanium with glare-proofed sapphire crystal. Red dial. Water-resistant to 100 meters. 30-minute counter at 12 o’clock, 12-hour counter at 6 o’clock Vibrant red tribute to the Italian car rally and the country’s racing color. Case back with an engraving of the storied Brescia-Rome-Brescia route.

Barenia racing style straps.

1,000-piece limited edition $8,860

ARMAND NICOLET SL5 34.5mm Sand-blasted stainless steel case with rubber parts. Bezel set with 23 diamonds. Sapphire crystal with anti-glare treatment on both sides. Engraved case back. White rubber band with stainless steel deployment buckle.

SuperLuminova hands and indexes. $4,100

CARTIER Rotonde de Cartier Astrorégulateur 50 mm Niobium-Titanium on a black alligator-skin strap. 50-piece limited edition.

Price upon request.

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INDULGE | FINE AUTOS

Bentley Continental GT The Tiger is Refined

BY ED KEMPER

THE DAYS OF THE SEDATE, British built Bentley cruisers are gone. Over the last decade, performance—in the form of massive horsepower gains with corresponding suspension and tire upgrades— have changed the Bentley image from reserved to powerful yet refined luxury automobiles.

Carrying on this new tradition is the latest coupe— the 2012 Continental GT. Compared to last year, the exterior changes are subtle and primarily found in the front grill and headlight arena. Overall size is up slightly yet the weight has been reduced, which should add slightly to handling. But to those who are performance oriented, happily, horsepower is up to a very stout 567 units. The starting point for generating this power is a twin turbo 12-cyclinder powerplant that logs numbers reminiscent of diesel tractor-trailer torque.

Other changes include adjusting the split of power between the front and rear via an all-wheel drive system that leans heavier on the rear. To boot, the 6-speed automatic now shifts even faster than before between gears.

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photo courtesy Bentley

Engine: Acceleration: Brakes: Sound system:

BENTLEY CONTINENTAL GT:

6.0 liter, W-12 twin turbocharged, 567 horsepower 0-60: 4.2 seconds, top speed 198 mph 4 wheel disc brakes high fidelity system with 10 speakers, an iPod connection and 30-gig hard drive.

Price: base $189,900 and $213,785 as equipped

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Aside from the technical and performance details, this coupe is simply a great looker. The distinctive grill surrounded by the unique headlights, steep slant to the roof nicely integrated into the trunk, and a wide stance is truly without peer.

In testing the Bentley, there are two crystal clear themes. First, this coupe is a genuine high performance sports car in coupe clothing. Power, particularly in the low end (with the high torque engine), is literally breathtaking. With all-wheel drive and instant turbo spoil up, there is immediate traction for instantaneous and heart-stopping launches. Adding to the thrill is a deep exhaust note when the throttle is pressed into action.

Even with the super-sized 19-inch wheels and tires, the ride and handling are first rate. Cornering is flat and almost no amount of poor road surface upsets this Bentley. Steering is light and direct.

The second aspect we found during testing was the immediate response from the public. Park the car, hover for a mere moment, and invariably someone will become your new best friend with no shortage of favorable comments and questions.

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photos courtesy Bentley

INDULGE | FINE AUTOS

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Almost every luxury feature is standard or available. Walk up to the GT with the key and the door automatically unlocks as the stereo comes on. Push the start button and you are off and running with a roar.

Leather seats with various choices of hides, wood veneers and carpets greet the buyers. A large video screen handles multiple functions, including Bluetooth telephone, navigation, stereo, and vehicle information. In the dash is a smaller screen to provide not only speed and trip information, but additional data, such as the transmission gear choice.

Controls to change the suspension settings and the height of the vehicle are on the center console. An homage to the past is the familiar analog Breitling clock set in the top of the dash, alongside good old push/pull handles that change the vent air flow. It’s this contrast of extreme technology with the refinement of classic instrumentation that sets the Bentley apart from other offerings.

A console and armrest separate the two nicely contoured rear seats. The opening of the power trunk lid reveals a relatively large and nicely lined rear storage area.

With these refinements of the Continental GT, Bentley has added to its dramatic change in the automotive arena—from a sedate cruiser to a beautiful coupe with no apologies for looks or performance. u h i L u x u ry August/se p t e m b e r 20 1 1

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INDULGE | FINE AUTOS

Luxury Asides ‘Ewa to DowNtowN IN 3 mINUtEs With some hypothetical cooperation from HPD and the closing of some O‘ahu highways, your commute time at a top speed of 268 mph would certainly be substantially shortened. All you need is the fastest and most expensive sports car presently made—the Bugatti Veyron 16.4 Super Sport. For a mere $2.4 million you can acquire this 1,200-horsepower, 16-cylinder limited production (there were 40 made this year) super car. This version of Veyron has 199 more horsepower than earlier incarnations, which hopefully satisfied the troubled souls who complained 1,000 horsepower wasn’t enough to get their motor running.

All the glamorous high tech features are part of the package: a 7-speed Formula One-type super-quick shifting transmission tied into a very special allwheel drive system. Carbon fiber parts are everywhere, which cut weight as well as strengthen the body. Oh, by the way, the special Michelin tires that support this high-speed cost only $10,500 per tire. See you on the H-1.

CrUIsErs vs roCkEts In the motorcycle world there are generally two divisions: The bigger, heavier, chrome cruisers exemplified by Harley-Davidson, and the performance-oriented, lightweight, high RPM bikes like the Kawasakis.

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The high end of each faction best contrasts the differences. A $40,000 Harley Screaming Eagle (with a full options package) was added to the line this year. Boasting a large, 110-cubic-inch engine (with no shortage of chrome) and packing 900 pounds, this bike is plenty fast on the straights—but it’s not designed to rip through corners. Cruising is its forte, with a six-speaker stereo (with iPod connectivity), a massive seat, and large saddlebags.

In contrast is the Kawasaki Ninja ZX series, which touts rocket ship performance. Weighing about 450 pounds, these bikes have a 1-liter hightech powerplant tied to a six-speed transmission, impose a low stance and feature huge disc brakes. Built entirely for acceleration and cornering, the top speed is over 190 mph with a zero to 60 time of under 3 seconds.

Strap on the helmet and put on the leathers; you’re ready to race.

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Indulge | Golf

The Roll of a Lifetime Art Imitates Life at Pebble Beach

By Evan Rothman | PhotogRaPhy By Joann Dost

Pebble beach Golf links hasn’t only been the site of golfing history. The course has served as a set for films such as National Velvet, The Ghost and Mrs. Muir and Rebecca. And, upon stepping to the first tee for the first time at Pebble Beach, I was indeed thinking about a movie rather than, say, Tiger Woods’ historic 15-shot triumph here at the 2000 U.S. Open. I was thinking about The Purple Rose of Cairo.

In Woody Allen’s comedy, an actor walks off the screen and into real life. As I put my tee in the ground, I felt I was walking out of

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real life and into a movie. The small crowd around the first tee were the silent extras, and I was the star. A star terrified he’d forget his lines and blow the opportunity of a lifetime. I needn’t have worried.

In the end, as it surely always does, Pebble Beach stole the show.

It is the show.

Another metaphor (or perhaps the channeled neurosis of Mr. Allen) arrived as I stood over my bogey putt on the opening green.

(Pebble Beach often leaves one reaching for comparisons beyond golf.) Not for the first time in my life, I felt as though I were on a

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The majesty that awaits clubbers at Pebble Beach.

date in which I was out of my league. She’s so beautiful! So smart!

Why is she here with me?

Because you’re paying for everything, I muttered to myself, right before I missed that putt. Now just enjoy her company, since odds are you won’t see her again.

The first three holes at Pebble Beach seem designed to ease you through the panicky period of hyperventilation brought on by the fact that I am playing Pebble Beach! Pebble! Me! They’re graceful, elegant and, it must be said, inland.

To follow the dating metaphor, as you walk up the fourth hole, with the Pacific Ocean shimmering to your right, well, you just can’t help it: You’re falling in love. It’s one-sided, yes, and fated to end, but you feel so alive. The salt air is like perfume. It’s making you light-headed. You’re hitting dopey shots, and smiling about it, googoo-eyed.

For people not well versed in the course—there may even be a golfer or two among this group, though that’s doubtful—Pebble Beach has several iconic holes that rank among the world’s greatest.

For sheer punch-above-its-weightiness, it’s no contest: At just 106 yards, the teeny, terrifying 7th, playing straight downhill to a wee green fronting crashing Pacific Ocean surf, boasts the highest fame-to-length ratio in golf. I stood on that tee box, gap wedge in hand, bursting with anticipation, only mixed with an odd sensation: utter peace. On a perfect Monterey afternoon, at one of the most exquisite places on earth, I was playing a game I love in the company of a great friend. No metaphors cluttered my mind.

This was just plain awesome.

My swing, if not precisely awesome, was smooth enough. The golf gods smiled benevolently, and my ball caught the left front corner of that wee green, burned the edge of the cup with my birdie putt and happily settled for a par anything but routine.

Which was good, because then I butchered the epic, chasmspanning 8th.

In fact, I stunk up Pebble Beach. And the highest compliment I can pay it is that I couldn’t have cared less. Sure, my few good holes came on the most renowned ones. Really, though, I had briefly lived the dream. If it proved the only time, well, that’s enough. I’ll always have Pebble.

Darkness descended on my friend and I as we made our way up the final fairway. To the left, the Pacific was more easily heard than seen. Ditto the happy golfers murmuring and clinking glasses on the patio near the green. As the curtain of night fell, I knew I faced a return to reality—right after a beer in the famous Tap Room. I left on an up note beyond compare. u h i L u x u ry AugusT/se P T e m Be r 20 1 1

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iNdulge | Golf

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photo by ŠAlex Vertikoff

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The Tap Room Luxury Asides If there is a more iconic 19th hole in golf than The Tap Room

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at The Lodge at Pebble Beach, it doesn’t leap to mind. Certainly Nostalgic Power it has location, location, location going for it, but that’s not the One of the most famous of the top draw. First and foremost is the history of the place, which Trans-Am racecars of the 1970s was can be absorbed by a deep breath in: The nostalgia and the salt the 302 Boss Mustang driven by the air seeping in from outside make for a potent cocktail. Close your famous Indy winning driver, Parnelli eyes and you can hear the conversations of old—the amazeJones. Ford, never one to pass up ment at Tom Watson’s 17th hole chip-in at the 1982 U.S. Open an opportunity to spin off another and Jack Nicklaus’ flagstick-rattling 1-iron on the same hole a version of the Mustang, has brought decade earlier, the less-heroic feats of everyday players reliving back the Boss 302 for 2012, but in two their own highs and lows of the day. Open your eyes and you’re different renditions. surrounded by amazing photographic evidence of the same In the more street-able version, filling the walls. the V-8 horsepower GT model goes Plus, the food and drink are pretty damn good. California is from a stout 412 horsepower to 440 artichoke country, and the artichoke soup here is justly famed, with the ability to spin up to 7,500 though it battles with the prime rib chili for starter supremacy. rpm. A special exhaust system adds to Foodies (or company credit card holders) might well opt for the the thrust as well as sound effects.

American Kobe Filet Mignon, but after a round somehow The Tap Other additions include the clasRoom Burger—½-pound of black Angus, pepper bacon, sharp sic side stripes with “302 Bossâ€? emblaCheddar on a brioche bun, grilled in a high-intensity Montague zoned at the front. Fully adjustable Broiler—paired with a nice local microbrew seemed the epicufront and rear shocks can be changed rean equivalent of a tap-in birdie. for full performance or sedate cruising, and famous Brembo brakes are

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visit: www.anneoliver.com

120/128 Hanapepe Koko Kai 2 oceanfront homes on 2 parcels graciously linked, 195 linear feet of ocean frontage.

1600 Mokulua Drive Lanikai Dramatic hillside villa embraces the Lanikai Coastline with access to secluded sandy beach.

1002 Mokulua Drive Lanikai Superb beach house at the best location on Lanikai Beach.

Anne Oliver (R) Vice President (808) 292-2800 COLDWELL BANKER PACIFIC PROPERTIES 4211 Waialae Ave., Suite 9000 Honolulu, HI 96816 Š2011 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell BankerŽ is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Coldwell Banker Pacifi c Properties Office Is Owned And Operated by NRT LLC. h i L u x u ry August/se p t e m b e r 20 1 1

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INDUDGE | GOLF

Clubbing It Hot Gear to Drive You Into Fall

BY EVAN ROTHMAN

TAYLORMADE R11 DRIVER The most popular driver on the PGA by a wide margin, the r11 has a white crown—created to aid alignment and eliminate glare and hot spots— that garners great attention. But its 3D Tuning system, which allows for independent adjustments of loft, face angle and flight path, is the key to its dominance.

• $399.99; taylormadegolf.com

HENRY-GRIFFITTS PRAXIS PI DRIVER Clubfitting pioneer Henry-Griffitts’ newest driver has a 450cc head that employs fourpiece construction and a cup-face design for stability and forgiveness, with weight placed low and deep for a distance-maximizing highlaunch, low-spin takeoff.

• $430-$445; henry-griffitts.com

MIURA PASSING POINT 9003 IRONS TITLEIST 910H HYBRID The new SureFit Tour dual-angle hosel lets players make exacting independent loft and lie adjustments for personalized performance, while a more squared-off toe shape helps alignment.

• $259; titleist.com

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The latest forged irons from this small but highly regarded Japanese manufacturer sports subtle offset, a wider sole for greater forgiveness, and a low center of gravity for a high, soft-landing ball flight.

• $1,800; miuragolf.com

ASHWORTH CARDIFF SHOES

WILSON Di11 IRONS

Golf shoe meets town shoe in this surefooted spikeless number, available in navy, white and black, each featuring tumbled leather uppers with rich suede accents.

• $120; ashworthgolf.com

The fifth-generation Di super game-improvement irons use an ultra-wide sole, low and long head design, and a wide-tip shaft to help create maximum distance and ease of use.

• $849.99-$1,099.99; wilsonstaff.com

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  Hawaii supporters of the Elton John AIDS Foundation had the great honor and pleasure of joining Sir Elton John at his 2011 Academy Awards "Night at the Oscars" dinner party. The star-studded annual event, a Foundation benefit, was held at the Pacific Design Center in West Hollywood on February 27.

Constantinos Mathios, Sir Elton John, and Nadine Gentle

In 1993, Elton John pledged to the Hollywood community that he would hold this event every year until a cure for HIV/AIDS had been found. Since then, over 47 million dollars has been raised toward this goal.

Attending from Hawaii were Constantinos Mathios, business consultant and founder of CJC Investments Inc., Nadine Gentle,Vice President of Media and Entertainment Division, and Marti Hazzard, Coldwell Banker Pacific Properties Previews Property & Luxury Property Specialist, an invited guest.

Mathios’ company, a prominent, private equity firm based in Honolulu, is a major sponsor of Elton John’s "Night at the Oscars." The company oversees management buy-outs and buy-ins, acquisitions, and growth capital financing. Its major investments and operations in North and South America, Europe and Asia have made CJC Investments Inc. one of the world’s leading private

investment firms. Mathios and Gentle, a recognized leader in the entertainment industry, are committed financial supporters of the Elton John AIDS Foundation.

Marti Hazzard, a winner in the annual Aloha Aina Realtor Awards Program and specialist in luxury property marketing, is an active volunteer with community and charitable organizations, including the Elton John AIDS Foundation. Her dedication and determination in helping her clients achieve their real estate goals are also characteristic of her ongoing support of this very worthy international charitable organization.

From left: Ryan Kwanten, Marti Hazzard, Nadine Gentle, Constantinos Mathios

From left: Marti Hazzard, Christine Fontana, Sir Ben Kingsley, Nadine Gentle, Lady Daniela Kingsley

arti Hazzard (RA) 808.478.1200

www.martihazzard.com MartiH@cbpacific.com

Coldwell Banker Pacific Properties, 4211 Waialae Avenue, Ste. 9000, Honolulu, HI 96816 ©2011 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker is a registered trademark licensed to Coldwell Banker Real Estate LLC. And Equal Opportunity company. Equal Housing Opportunity each Coldwell Banker Pacific Properties Office is Owned and Operated by NRT LLC. If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. All square footages are approximate.

The information contained herein, while not guaranteed, has been obtained from sources believed to be reliable.

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Indulge | GroominG & Beauty

The Root of Relaxation Reflexology is the Answer at One Honolulu Spa

By NadiNe Kam

Within the serene Walls of most spas, a typical masseur will delve straight into kneading muscles in “trouble” areas in order to help release tensions and toxins trapped within their client’s tissue.

However, reflexologists attest that the way to ease many of these pains is from the ground up, literally. That is, through one’s feet.

The practice, for those unfamiliar, dates back to ancient medicine men, who mapped the expansively interconnected nature of the human body. Scrolls discovered in China and Japan bore charts of

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pressure points on the feet. Egypt’s Tomb of Ankhmahor, known as the “Physician’s Tomb,” housed one of the earliest known images associated with reflexology. Dating to 2330 B.C., they show individuals holding and massaging one another’s feet.

Although reflexology is widely practiced around the world, there are few practitioners in Hawai‘i. Hence, Tomoko Otsuka (who opened her first reflexology salon, Foot Zone, in Shibuya, Japan, in 1996) decided to introduce the therapy to a wider audience by opening Oasis Spa near Ala Moana Center.

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“They tell us they’d been looking for a place in Hawai‘i to offer this, and that’s how they find us,” she says.

The spa is also popular with more modest spa enthusiast, as well as men, who (according to Willett) often don’t like the hassle of removing their clothes for a full-body massage, or having lotion and oils on their body.

“Here, they just take off their shoes and they can get a massage,” Willett adds.

For those who nevertheless prefer top-to-bottom treatment, they can finish their reflexology session with 10-, 20- or 30-minute shoulder, neck, hand or head massage that will unquestionably leave them feeling every bit addressed. u

She trains all her therapists in techniques she learned in Taiwan from master reflexologist Lin Mei Getsu.

This is not a therapy for wimps: Practitioners use firm, deep pressure for results that extend throughout the body. According to general manager Yuki Willett, some clients tell them they feel the results right away, including relief from sinus problems, back and shoulder aches.

She said pain in other parts of the body also manifests in pain in the corresponding area of the foot.

So someone with a headache may feel extra pain in the big toe, while someone with aching shoulders may feel pain just below the little toe.

Sessions start with a foot soak in warm water scented with aromatic oil. Individuals are offered herbal tea for relaxation, followed by reflexology using organic creams. A 60-minute massage covers 64 reflex zones.

Just as with a full-body massage, clients are advised to drink lots of water over the following 24 hours to help cleanse the body of uric and lactic acid released during the session.

Willett says that her services caught on quickly among those who travel frequently and are accustomed to seeing reflexology practitioners throughout Asia.

MINI IS A BIT OF LUXURY! Except for the price! Starting at $20,100.**

MINI of Hawaii 777 Kapiolani Blvd Honolulu, HI 96813-5211 (808) 593-8699

VISIT MINIHAWAII.COM

© 2011 MINI, a division of BMW of North America, LLC. The MINI name, model names and logo are registered trademarks.

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indulge | GroominG & Beauty

Scent of a Season Fall Fragrances Get Fresh

By NadiNe kam

A chAnge in seAsons is eAsily mArked by the scents in the air. Soon, the fragrances of pumpkin, vanilla, caramel apples, cranberries, citrus and spices will fill homes and kitchens, triggering memories of seasons and holidays past.

Those sentiments need not be limited to the table.

Warming the heart and spirit seems to be the theme of this fall’s fragrances. Just a spritz or two can help set the mood for a variety of occasions, whether you’re planning a festive soiree or a romantic evening just for two.

For Women Prada infusion de rose eau de Parfum: Sweet, playful and sublime, with the scent of rose petals mingling with tea, roses, honey, Italian mandarin and refreshing peppermint. david yurman Fresh essence: A vivid shade of green, inspired by the peridot gemstone, characterizes this fruity blend of apple, cassis and juicy red fruits, with notes of cedar and musk. laura mercier crème Brûlée eau gourmande: A delicate and sophisticated fragrance that captures the essence of warm caramel, spun sugar, French vanilla beans and white musk. If this is too sweet to handle, other scents in the Eau Gourmande series include Pistachio (pictured), Fresh Fig and Almond Coconut.

Jo malone nectarine Blossom & honey: This mouthwatering fragrance is a delicious blend of ripe nectarine and peach sorbet with hints of plum, black currant and acacia honey.

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Womanity by Thierry Mugler: The Paris designer mixes sweet with savory in an engaging scent built around fig fruit, caviar and roses.

Kate Spade New York Twirl: Created for colorful days and cocktail fetes, Twirl combines notes of mandarin, pink pepper, berries, white peach, watermelon, orange blossoms, tiare flower, amber, musk and macaroon.

For Men Orange Sanguine Cologne Absolue: Sensual and energizing, this concentrated cologne has top notes of bitter and blood oranges tempered with jasmine and geranium, while base notes of amber and sandalwood root it to earth.

Guilty Pour Homme: A cocktail of Italian lemon and mandarin with fresh lavender and the punch of pink pepper for the young and fearless.

MJ Bang: Straightforward and unapologetic, this is an explosive blend of pepper and spice wrapped in warm, sensual wood scents.

Versace Man Eau Fraiche: A modern and confident scent with top notes of lemon, bergamot, rosewood and rose, heart notes of cedar, tarragon, sage and base notes of amber, musk and saffron.

Van Cleef & Arpels Midnight in Paris: The excitement and sensuality of one of the most romantic cities in the world is summed up in sparkling zests of lemon and bergamot, with lily of the valley and the warmth of tonka beans. â—†

A rose is just a rose‌ There are many emotions that a dozen roses evoke: joy, surprise and love among them. No matter what, the feelings are good ones.

And, much like those blooms, A Dozen Roses wants to provide just the right fragrance for every mood.

New to Neiman Marcus, you can find A Dozen Roses in unique scents: Shakespeare in Love for the hopeless romantic, Gold Rush for the sexy and adventurous woman up for anything, and Iced White for the A-type personality poised to break through glass ceilings.

The fragrances’ bottles harken back to the perfumery days of old. Each features original lacquered artwork on the front and back.

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Features | cover story

A Knight in Color Anthony Hopkins Talks Art

BY Brian Berusch

Seated on a faded couch in the Royal Hawaiian’s Monarch Room—opposite screen legend Anthony Hopkins—it is impossible to not expect the wave of intimidation that is coursing through my veins. Mistake not—I’ve interviewed more than a fair share of A-listers. Yet I’ve made no secret of my stance, that is, the majority of actors I’ve interviewed are blessed with little more than three things: impeccable DNA, great luck and a few instances of nepotism. Let the records show: The gentleman seated across from me (it isn’t helping the nerves that we’re actually seated on a stage, for heaven’s sake) has never rested his laurels on any of those attributes.

As I avert my eyes to the colorful paintings that span the horizon just over his shoulders, hoping that he—and his piercing blue eyes (which are chiseling away at any semblance of orderly questions I have)—doesn’t scoff at their simplicity before I have a chance to blurt them out.

Or, worse yet, he eats my brain as I’m talking (which, at least, would give me something to talk with Ray Liotta about).

Alas, none of this is warranted (although it felt good to get the obligatory Hannibal reference aired early in this article).

Sir Anthony Hopkins is not only a gentleman (he insisted on introducing himself to our entire creative team prior to this photo shoot and interview) and a scholar (Academy Awardwinner, Fellow of the British Academy of Film and Television Arts, so on), but he’s a pleasure to converse with. He is genuine and straight-shooting, yet available to digress into story.

However, it is his impeccable knack for always returning full circle to a point or line of questioning that stunned me. After all, he’s an actor. And without a script, well, for many, sticking to what’s being asked can be a tall order. Where most flap incessantly on self-serving (and brand-building) statements, Sir Philip Anthony Hopkins is eager to delve into the root of everything I ask.

Today, we’re here entirely to talk about Hopkins’ foray— most of which has taken place in the last decade—into his painting. In short summary: Having excelled at drawing and

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painting during grade school in his native Wales, it wasn’t long before Hopkins realized that the rigid nature of schooling in Britain in the 1940s wasn’t his cup of tea. After a chance encounter at age 15 with Welsh compatriot Richard Burton, Hopkins enrolled in the Royal Welsh College of Music & Drama followed by the Royal Academy of Dramatic Art in London. As his stage—then television, followed by film— career exploded, painting took a back seat.

Cut to the current century. Shortly after meeting his current wife—an elegant, Colombian-born antiquities dealer named Stella Arroyave—she began noticing drawings in the blank pages of his scripts (which he reads upward of 200 times prior to executing a role).

“She said, ‘You know, this is really something.’ When we got married, she wanted me to dig into this,” Hopkins shares.

Glenn Harte, co-owner of the Hawai‘i-based Higgins Harte International Galleries, which retains exclusive rights to show and sell Hopkins’ work, enjoys re-telling the manner in which he was introduced to it. Not unfamiliar with already-famous clients, Harte counts Red Skelton, Tony Curtis, Burt Young and the wildly prolific Anthony Quinn among the stable of artists whose work he represents.

“I could tell that he was insecure about his art. He didn’t know if it was good enough,” Harte says, referring to their initial meeting on Maui, which preceded a visit to Hopkins’ Malibu home and studio. “It was great. Not like anything I’d seen before.

“An extremely high percentage of artists do work that imitates either what they’ve seen before or have been taught to do. Not a lot of it, unfortunately, is blazing new paths. He was clearly taking a new road, and most importantly, was so casual about it,” Harte continued.

This seems like a fortuitous time to answer the question that invariably has crept into most of your heads: Why does he need to paint? Is he trying to rub our noses in his highly accomplished (and proverbially gilded) dirt?

Far from it—and he will be the first to share it.

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photo courtesy Higgins Harte International Galleries

Features | cover story

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photos by Mark Arbeit photo courtesy Higgins Harte International Galleries

Opposite page: Nirvana.

This page: Hopkins and wife Stella both conversed freely with enthusiasts of his work, as well as our editor.

“He was sensitive to the fact that most people’s impression is that these actors are full of themselves,” says Harte, who adds that museums have offered to house his collection—something Hopkins turned down, as he didn’t deem it “appropriate.”

Throughout our conversation, the reasons for his twodimensional expression became a clear, trifold approach. First, there’s the notion that any actor plays a small part in an otherwise huge production. No matter the film, there are dozens upon dozens of writers, producers, directors and so on, each of whom contributes their vision to what the rest

of us see onscreen. This leaves very little wiggle room for actors—regardless of stature—to express their creativity.

Conversely, when faced with a blank canvas in a quiet room all by one’s lonesome, the artist has complete control over every aspect of what ends up on said canvas.

Second, the act of painting (or drawing) allows Hopkins to release years—often decades—of bottled-up memories and emotions that were either overlooked, misguided or stowed away. He’s made no secret of his penchant for excess in his early years. Yet one subject we covered—the hauntingly intense

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Features | cover story

Hopkins’ bold use of color—as well as the weight he puts on his subjects’ eyes—is a defining cue in his work. Seen here: Dream Cat

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photo courtesy Higgins Harte International Galleries

eyes in his “Steelworkers” painting—reveals this processes.

“That’s my grandfather. He used to work in steel. He always wore a cap. He had a work mate called Smiley.

And I always remember it, they were happy times,” Hopkins pauses, reflects. “But one day he came back very upset. Smiley had died of a heart attack at work and my grandfather was there. It stuck with me. Long time ago... almost 70 years.”

Third, Hopkins draws parallels to a few events in his life—arriving in America (California, particularly), a road trip he took across the U.S. and the meeting of his wifeas-muse, Stella—all as origins for his gravitational pull to vibrant, almost alarming use of color.

“I came from a very gray country, Wales. And yet I was drawn to color. So when I spent some time in New Mexico [20 years ago], I fell in love with the colors. With peoples’ clothes. And I had been to Hawai‘i. So this is where all this color—” he gracefully gestures to the works that surround us on stage “—comes from. I just sorta jumped into it.”

Beginning with inks on photographic paper followed by acrylics, he indeed “jumped into it.” He began (around 2003) painting every chance he got. At the same time, he invigorated another boyhood passion—playing the piano.

“I learned to read music as a boy, but I gave that up when I became an actor. I was always improvising whenever I sat down at the piano, picking up things. It’s all come to fruition in the last few years,” he says.

A slight understatement, indeed. His self-proclaimed “fiddling around” led to the composition of a Viennese waltz with multiple movements, that is now performed across the globe by symphonies that include Britain’s City of Birmingham Symphony Orchestra as well as the Dallas Symphony Orchestra.

When asked whether the waltz, too, harkens back to his past, the 73-year-old lights up.

“Yes, the waltz is very reminiscent of my childhood.

In fact... I’ve been listening to a lot of [composer and performance artist] Philip Glass, as well as John Adams and Charles Ives, who wrote in the ’20s. He [Ives] writes two pieces of music in two different keys and then he merges

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photo by Mark Arbeit

FEATURES | COVER STORY

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them together—a cacophony of sound. So...” he continues, smiling. “My grandfather took me to Bethany Square when I was 5. There was a brass band coming up the street, with the drums and everything—I was actually scared. Then, just behind Bethany Chapel, another band was playing, so you could hear the sounds crossing over one another—a jumble of noise. And I remember that sound. And now the music has started coming out.”

Succinctly, memories began leaping onto canvas as well.

“I just go in and see what happens. Two weeks ago, I painted an elephant. It’s here. Someone bought it,” Hopkins turns to look for the painting. “It is also from childhood, from the first circus my grandfather took me to. I was in awe [of the elephants]. But I felt sorry for them, with the hats and the woman sitting on their heads. This is that elephant.”

With hesitation I decide to inquire about some comments I had seen him make in videos from past interviews. In particular, I was curious about his statements that key on a fixture with chaos and finality, of which he had spoken with a shocking amount of levity.

“I was on Maui the other night and I thought, in color and in nature, there is beauty all over the world—yet it all passes.

Life is beautiful, but it is fast.

“I’m not a religious person,” Hopkins quips, noting the weightiness of his previous statement. “I don’t think I believe in anything. I don’t know what I believe. There are quantum levels of experience, but I don’t know what I believe... But we all live in chaos. And madness. Dreams are chaos. Our minds are chaos. People don’t understand it—we don’t need to understand it.

“A great friend of mine, Stan Winston, who used to work with Spielberg—Jurassic Park—had a great eye for art. He said that if you practice too much, focus too hard on technique, you lose something. So I figured the same was true with my painting. And piano playing too. I try not to examine everything. What’s the worst that could happen? Someone is going to put me in jail?”

Navigating the ballroom where the majority of wall space is tiled with Hopkins’ works, this new perspective sheds a warmer

light on his array of styles that leap off the canvases. Prior to speaking with him, the works were almost dizzying. There are various examples that feature characters whose eyes intimidate.

Haunting yet serene images like “Nirvana” are a study in a single hue, yet elicit the need for a second, more thorough stare. “Aloha Nui Loa” is a graceful dance of contrasting colors that captures the movement of his subject. And, there are his fluid landscape paintings that evoke a minimalist feel while delicately drawing the viewer closer in.

Insightful prose, printed on little cards, accompanies many of the paintings. The words, I learn in a follow-up conversation with Hopkins, are collaborative efforts with a young painter Hopkins mentors, named Aaron Tucker. Unlike most artists, who silently ask the viewer to attach their own “meaning” to the image, Hopkins (and Tucker) has chosen precise words, tenses and manners of phrasing to pull you across the landscape of the canvas. This shouldn’t come as a surprise; Hopkins is distantly related to the Nobel-awarded poet William Butler Yeats.

As an orchestral quintet pulls notes from their stringed instruments, and attendees (each of whom has already purchased one of Hopkins prints or originals, which range from $1,100 to $150,000) seem more eager to meet the affection of their evening, we press further into his musical foray.

A three-part piece he wrote recently, titled 1946, will be performed at select venues around the world.

“The first movement is the circus. The one I was telling you about, with my grandfather,” he shares. “The second movement is called Bracken Road, which is a very modern piece of jazz, named after a street in Margam [the Welsh town where he grew up]. Whenever I hear this certain piece of music, I always think of that corner, on that road. The last movement is called The Plaza. It brings to mind the old MGM musical with Carmen Miranda, Harry James.”

When I ask if he will perform it, his answer is concise, and delivered with a smirk.

“I won’t perform it, as I’m not a concert pianist. I can write ’em,” cue dramatic pause, for the last time today. “Remember, my technique is not that good.”

At this, I cannot help but disagree, Sir. ◆

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As we explore the 50th State Fair decked out in an assortment of colorful pre-Fall fashions, one thing is very clear: The sophisticated lady can absolutely be fun and flirty.

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Waiting for her prize in Salvatore Ferragamo: ‘prugna’ dress, 100 percent wool, in plum $1,200; ‘Gancio’ bracelet in gold.

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Fashion | Women

malia looks sugar-sweet in Dior’s ‘the princess’ thin straps dress in flounced lurex knit, $3,100; ‘mise en Dior’ bracelet, $370; ‘mise en Dior’ earrings, $450.

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In the swing of things with a Thakoon printed diagonal-drape silk dress in blue/saffron brushstroke print $625; ‘Danielle’ oval earrings in blue agate by Kendra Scott Jewelry, $58; and Yves Saint Laurent ‘tribute’ sandal, $795; all available at Nordstrom.

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getting above it all with Louis Vuitton’s ‘sprouse’ trench and ‘eye candy’ ring, prices available upon request. h i L u x u ry August/se p t e m b e r 20 1 1

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Fashion | WoMen

malia ends the night in Dior: ‘the frou frou’ dress in viscose $2,600; pink silk scarf, $310; ‘new lock’ pochette in lambskin with detachable chain strap, $1,000.

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Features | MEn

On Tommy: The Fifth Element Orange beyond earth, water, fire and wind awaits the fifth element: space. i was brought up to believe that we are put here to silently observe the stillness in life. for only then do we understand the fifth element. once there, i ask myself: what am i meant to do in the space?

On Amos: Feathers if i wore feathers, could i fly to that special place where i become invisible? where i’m able to feel everything around me?

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New Traditionalist

Amos Kotomori Brings Zen Aesthetic to the Aloha Shirt FASHION EDITOR & WRITER: NADINE KAM PHOTOGRAPHER: LEAH FRIEL MODEL: TOMMY MAHEARY HAIR & MAKEUP: CHRISTINE GARDNER OF FLAUNT All product descriptions by Amos Kotomori

JETTING TO PARIS IS EXCITING ANY TIME. But for Amos Kotomori, his first trip in the mid-1980s was nothing short of life-changing. Invited by worldrenowned fashion designer Issey Miyake, caught up in a swirl of fashions shows, Kotomori was swept up in a wave of Japanese designers that were being hailed as the new avant garde—Kenzo, Yohji Yamamoto and Rei Kawakubo among them. Yet Kotomori also was making a name for himself—with hand-dyed textiles—that earned him contracts with Cardin, Dior and Ted Lapidus.

Although the young designer from Honolulu felt at home in this luxurious setting, his purse from which to draw finances from suggested otherwise. Unable to afford the garments that glittered on runways and in designer boutiques, he could only afford to splurge on one thing; French underwear. Thus, seemingly overnight, he became the male equivalent of Madonna; adopting an underwear-as-outerwear approach to dressing, accessorized with the repurposed linings of a silk kimonos as a scarves.

“I gave it a little style and made it work,” he recalls.

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Features | Men

Dream Cloud Dragon as a child i saw dragons in the mountain greens, moving clouds and restless ocean. i saw the imperial dragon chase the pearl of wisdom, not knowing that it would lead me to my destiny. to discover that jewel. to be that child again.

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Ink Japanese my mother said to ink the body is wrapping one’s self with memories, omens, messages for all to see. the ultimate commitment. she told me, “choose wisely.”

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Features | Men

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Tiger when we look into the eyes of the tiger, do we see ourselves? the fierce survival instinct that goes beyond the basics? or do we just accept who we are, and be fierce with kindness?

His time in Paris was cut short when his mother called him home, following his father’s passing. But he never forgot the experience. So when he introduced his men’s line last fall—his first collection in more than a decade—he knew he wanted other men to experience that same sense of luxury that had such an effect on him more than 20 years ago in Paris.

Just as the aloha shirt marks its 75th anniversary, Kotomori is moving the genre forward with his contemporary designs. His giclée-print shirts are carried exclusively at Neiman Marcus, and are made with Swiss double-weave silk-cotton fabric and French seams that leave no raw edges to scratch the skin.

Beyond physical ease, there is a spiritual comfort in his designs, inspired by Tibetan prayer flags, each bearing a message for its wearer and those who see it.

Even a tiger design channels the animal’s ferocity in a way that challenges our traditional notion of strength.

“How do we find the animal instinct within ourselves to be fierce with joy and kindness? It’s a different kind of mindfulness,” Kotomori says, adding his disdain that so many view acts of compassion and kindness as a display of weakness. “When people are motivated by greed and meanness, who really wins?”

It’s important to him that the shirts convey a message, though wearers’ interpretations vary, from the divine to the down-to-earth.

“I can’t tell you how many people tell me, ‘It’s my lucky shirt.

I’m wearing it to Vegas.’ Different people feel good in different shirts,” he says.

Kotomori also has been busily completing the construction of a luxury bed-and-breakfast destination in Ubud on Bali.

His Villa Bodhi is littered with crafts made by local villagers, many of whom specialize in wood, stone, batik and ceramic work.

The property, which comprises of four cottages, showcases Balinese antiques as well as his own furnishing designs. How it all came to be is another story worth telling.

Kotomori literally followed his dream to arrive at this venture, having hopped on a plane two weeks after dreaming he would find a mysterious round object within a square object. He spotted precisely this in a shop in Bali, which led him to an antique door—which serves as the sole inspiration for the design of his B&B. And while building in a foreign country proved to be a challenge, it was an important step in his self-proclaimed development.

“I don’t want to repeat old habits. When you do, you don’t grow. You’ll never meet new people and you’ll never experience new joy,” adds Kotomori. u Jewelry, including rutillated quartz with gold bead bracelet, ebony and silver pendant necklace, sandstone shell necklace and carnelian and silver necklace, all from the Amos Kotomori collection. h i L u x u ry August/se p t e m b e r 20 1 1

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Features | PHILANTHROPY

From Farm to Festival This Fall’s Food & Wine Fête Has Much to Benefit

BY HILuxurY Team

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the look of the future Culinary Institute of the pacific, one of the beneficiaries of the Hawai‘i Food & Wine Festival.

RetuRning Hawai‘i to a sustainable ecosystem of agriculture, environment and economy is a buzz that has been going around for quite some time. Various agencies—utility companies, car dealerships, restaurants, retail shops and hotels— have all pondered (some with more success than others) ways to get on board with less of an impact, yet still remain viable.

By now, most readers will have heard about the Hawai‘i Food & Wine Festival—the first time such an undertaking has been attempted in state.

What few realize is the partnership that fell in place in order for it to happen, as well as exactly whom stands to benefit most from its success.

The unique partnership between the Hawai‘i Agricultural Foundation and the Culinary, Hospitality and Tourism Department of Kapi‘olani Community College (which is tied to the soon-tobe-branded Culinary Institute of the Pacific) should not only attract much-needed funding, but will open the eyes of future leaders in the culinary field.

A bevy of top talent from both around Hawai‘i, as well as (truly impressive) stars from abroad will descend upon Hawai‘i for the Sept. 29 – Oct. 1, 2011 event.

Hailing from various Asian countries, Australia, Canada and the U.S., these include: Vikram Garg (Halekulani), Hubert Keller (San Francisco), Yoshihiro Murata (Kyoto, Japan), Tetsuya Wakuda (Sydney, Australia), Alessandro Stratta (Las Vegas), Edward Kwon (Seoul, Korea), Susur Lee (Toronto, Canada), Celestrino Drago (L.A.), Rick Moonen (Las Vegas), Chef Mavro (Honolulu) and Michael Gino (New York). Marcel Vigneron, the controversial Top Chef contender, will give a demo. The owners of Hudson Valley Foie Gras will be in attendance.

The list goes on and on.

Three days and three major events will range from a sit-down, chef’s tasting dinner at the Halekulani hotel, to a street fair-like party at the Waikiki Edition capped with a “Grand Tasting” event at Hilton Hawaiian Village, this will be the ultimate in food and wine pairings for discriminating culinarians.

Chef partners Alan Wong and Roy Yamaguchi, who are aiding in the organization and marketing, are no strangers to raising funds for the food arts.

According to Culinary Institute of the Pacific (CIP) h i L u x u ry August/se p t e m b e r 20 1 1

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Features | PHILANTHROPY

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director Conrad Nonaka, the partners came together—this time—with the people of Hawai‘i in mind.

“Alan Wong and Roy [Yamaguchi] are our honorary co-chairs for fundraising, and have been for the last 10 years. Roy works close with Hawai‘i State Ag Foundation [run by Dean Okimoto] in doing an annual event to benefit farmers. [He] wanted to take that level of what they do at the restaurant, add more chefs, and make it benefit all of Hawai‘i,” Nonaka shares.

“We’re committed to doing this festival for the next five years,” says Okimoto, who will be working with his farm and other farmers to source produce for the three days of events.

Something Okimoto learned early on in the development phase of this project was the wide array of people who will find interest in it. Okimoto points to his 22-yearold daughter, Leigh, who is “really excited about the ‘Streets of Asia: Morimoto and Friends’ event at the Edition. It’s perfect for the young, hip crowd,” he adds, noting the importance of getting the idea of sustainable farming to a younger generation.

The “Master Chefs Gala Dinner” (tickets are $1,000 per person) at Halekulani is the event he’s looking forward to. He knows Alessandro Stratta, and is extremely excited to meet and taste the food from Hubert Keller.

Part of that vision is raising $40 million to develop the nearly 8 acres of space on Diamond Head where the new CIP will be located. In the meantime, says Nonaka, the event will benefit Hawai‘i tourism and the hotels, by creating a world-class party during what is called a “shoulder,” or soft, season.

“This event could be the next Aspen, or South Beach food and wine festival,” says Nonaka. “Look at what that has done for those communities.”

Another goal of the program is to attract Asian visitors, in hopes that the trickle down leads to more enrollment at CIP from those regions.

“We have links to universities in Vietnam, Singapore, Thailand, China and Japan.

If we can strengthen that bond and attract those students, it’s not only a value to their country, but to Hawai‘i. It will spread our talent as well as flavors,” Nonaka adds, mentioning that although the current plans aren’t to have the facility ready until 2015, the first 16 students will enter the new program this fall.

For Okimoto, trying to establish an ‘ag in the classroom program’ with the Hawaii Farm Bureau is the goal.

“We want to get farmers in the classrooms, and also educate the public about what’s going on in the ag industry. We want to show people that we need to balance our resources, and maybe, develop some new farmers.”

He adds that for farmers like him, it’s important to show the young chefs that Hawai‘i can grow local produce that can shine. “We have no better marketers than the chefs who use our produce.” u

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A Santa Barbara State of Mind Spanish Style on the California Coastline

BY Bekah Wright

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photo courtesy santa barbara CVb

EXPERIENCE | Travel

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Opposite page: the santa barbara mission is a gracious landmark. Above: Quiet moments on butterfly beach.

Round a ceRtain cuRve on HigHway 101 and suddenly dramatic cliffs hug a stretch of beach slicked by the Pacific Ocean. With beauty such as this, it’s easy to understand how Santa Barbara gained the moniker “The American Riviera.”

Why leave Hawai‘i’s paradise for another seaside locale? Those who have can affirm that beyond the breathtaking landscape is a town ripe with distinctive accommodations, diverse cuisine, endless shopping and a cultural scene that will put visitors in a Santa Barbara state of mind.

ON THE BEACH The beachside Coral Casino Beach and Cabana Club is a private membership club built in 1937 that boasts a 50-meter pool and rows of private cabanas facing the Pacific. Perhaps no place embodies classic California than the power-lunching social set who hunker down at the Coral Café and Bar. Those slowing to the sunset pace scuttle up to Tydes for Mediterranean fare prepared by all-star chef Nick Barainca. When guests aren’t whiling away the hours on the putting green, croquet lawn or tennis court, they can endure an avocado-citrus body wrap at The Spa. A moonlit walk on the beach is the perfect way to end any day.

Golf fans itching to hit Santa Barbara’s fairways have an array of offerings. The 18-hole, Pacific Ocean skirting championship course

at The Sandpiper Golf Course is austere; a different vista can be found at Rancho San Marcos Golf Course, where the Robert Trent Jones, Jr.-designed 18-hole championship course is set along the San Marcos Stagecoach Trail and spotlights Lake Cachuma, the Santa Ynez River and Santa Ynez Mountains. Max Behr’s private Montecito Country Club is another stunner.

As night falls, travelers can revel in the jasmine-tinged air with a walk to Bella Vista Restaurant. Al fresco dining comes in the form of a retractable glass ceiling, with trickling fountains and a doublesided fireplaces (and heated floors) that spill onto a terrace that’s just right for lingering over a meal of regional cuisine prepared by executive chef Allesandro Cartumini. Top off the evening with a nightcap at the Biltmore’s sleek Ty Lounge. Back at a cottage suite, a fire awaits and heavenly scented bedding beckons. Signaling the end of the day: the whistle of the Coast Starlight train as it makes its nightly journey.

With Butterfly Beach at its front door and the Santa Ynez Mountains serving as a backdrop, bunk down at the Four Seasons Resort The Biltmore Santa Barbara. The 80-year-old Spanish Colonial resort counts among its numerous guestrooms 12 cottages, which help invoke “old California” romance. Graceful fountains, ornamental ironwork, gas lanterns and brick walkways also meander through the lushly landscaped 20-acre property. h i L u x u ry August/se p t e m b e r 20 1 1

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EXPERIENCE | Travel

HILLSIDE ROMANCE Tucked away in the Santa Barbara enclave of Montecito is a sweet set of 41 cottages with quite a history—San Ysidro Ranch. Over the years, many a luminary has driven up SYR’s brick drive, among them, honeymooners Jacqueline and John F. Kennedy.

Getting unpacked may be delayed as SYR’s multitude of gardens call for exploring. Roses scent the air as visitors wander up to a pergola where a statue of Saint Ysidro keeps watch over the grounds. A bit farther is the vegetable garden with its fig and citrus trees. Though it may be hard to tear the senses away from nature’s bounty, by merely turning around and facing the opposite direction, it’s possible to take in views of the ocean.

Equally as inviting as the grounds are the accommodations. Each

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cottage has been lovingly decorated by the owners. That being said, “ownership” is given over to guests (and their pets) during a stay, with luscious beds that call for post-wine tasting afternoon naps and outdoor areas that teem with the sounds of a stream.

The resort’s two restaurants are nothing short of a culinary experience. The Stonehouse as well as Plow and Angel are both helmed by executive chef Jamie West. At The Stonehouse, West serves up dishes complemented by ingredients from the vegetable garden, like the “Parmesan Crusted Halibut” accompanied by gnocchetti, artichoke, confit tomatoes, olives and pesto. Upscale comfort food takes center stage at the Plow and Angel. Not to be missed—the Angus burger. A romantic, private dinner for two can be had fireside in the historic Old Adobe House built in 1825.

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Opposite page: the stonehouse’s menu highlights the restaurant’s vegetable garden.

Above: the Lily pond at san Ysidro ranch.

Those guests seeking recreation can head up toward SYR’s swimming pool. On the way to the lounging deck there’s an area for playing horseshoes, bocce ball and croquet. If the urge to golf is piqued, guests can use the same golf courses as those at The Biltmore, a sister property to SYR. Workout buffs can stop at the open-air pagoda to hop on an elliptical. Perhaps a more inviting option are the 500-acre property’s 17 miles of hiking trails. Or, better yet, a precursor to a nap by way of an in-room spa service.

ABOUT TOWN A great way to catch sunrise is via the three-mile bike path that stretches along the shore. Kick things off at East Beach Grill with a breakfast of blueberry wheat germ pancakes. Also near the waterfront

is The Funk Zone. Once a 19th century industrial and manufacturing hub, the facility now houses studios and galleries of local artisans from glassblowers to surfboard shapers.

Stop by Segway of Santa Barbara to schedule a sunset tour for watching surfers catch their last waves of the day from Leadbetter Beach. While in the neighborhood, pay a visit to the Urban Wine Trail, where 12 local wineries offer tastings of wine produced in Santa Barbara County.

Saturday means it’s time to head to Santa Barbara Harbor to attend the Fisherman’s Market, where the day’s catch can be bought directly off the boat. To boot, a farmers market downtown draws quite the who’s who. Grab a coffee from Our Daily Bread bakery, then pop into C’est Cheese to purchase Midnight Moon goat cheese h i L u x u ry August/se p t e m b e r 20 1 1

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above and Top left: Fresh seafood and produce are just two reasons santa barbara is a foodie’s dream. Bottom: Art, in all its hues and forms, abounds in this seaside city dubbed “the American riviera.”

before scouring stands of organic fruits and vegetables. A definite for dessert: cupcakes from Crushcakes.

Strolling through downtown Santa Barbara is a pastime in itself. Perfect for architecture and shopping buffs is the self-guided, 12-block Red Tile Walking Tour of historic landmarks. The tour begins at the Spanish-Moorish style Santa Barbara County Courthouse, where a climb to the top of the 85-foot tall “El Mirador” clock tour provides 360-degree views of the city, including that of the sunken gardens below. A portion of the route is on State Street, famous for its outstanding boutiques, galleries and home décor shops. A couple to keep on the radar: K. Frank and Diani.

Another shopping Mecca is Montecito’s Coast Village Road. Stop here en route to Lotusland, 37-acres of botanical gardens that were lovingly nurtured by Madame Ganna Walska. Advance reservations are required and guided tours are available.

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high gear. Area restaurants are at the ready to fuel diners for evenings chock-full of entertainment. Some to catch include Julienne, Cadiz, Tupelo Junction Café and Wine Cask. Post-dinner, catch a show.

On Thursdays, State Street’s Cultural Arts District corridor’s museums and galleries open their doors to the public for “First Thursdays,” a free, monthly event. Part of the evening, the Santa Barbara Contemporary Arts Forum’s after hours “Forum Lounge” is a must. During summer months, Chase Palm Park hosts free Thursday night concerts. Mixing martinis and art are Santa Barbara Museum of Art’s “Nights,” held five times a year from May to September.

A hot spot for year-round performances is the restored Granada Theatre, home to The Santa Barbara Center for the Performing Arts (SBCPA). Here, theatergoers can take in performances of the Santa Barbara Symphony, State Street Ballet, Opera Santa Barbara and international touring groups.

Then again, an evening back at accommodations sitting outside and soaking in the night sky may be all that’s required for getting in a Santa Barbara state of mind. u

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photos courtesy Hawaii Island Retreat

photos courtesy Hawaii Island Retreat

EXPERIENCE | ISLAND GETAWAY

Om’s Sweet Home Finding a Spiritual Connection in Hawi

By Lianne BidaL Thompson

SometimeS, you need more than a vacation.

You need a retreat. The dictionary defines this as a departure, to pull away or retire. In Hawi on the Big Island, you’ll find an oasis perched on a cliff overlooking the Pacific that is indeed the perfect place to retire from the world.

Hawai‘i Island Retreat at Ahu Pohaku Ho‘omaluhia is exactly what its name describes. Owner and creator Jeanne Sunderland explains, “‘ahu’ means ‘gathering place’ or ‘altar’; ‘pohaku’ means ‘great stones’ (there are great healing stones on the property) and ‘ho‘omaluhia’ means ‘bringing forth peacefulness.’”

That peacefulness permeates every room, treatment, even blade of grass at the retreat.

Built like a manse to accommodate the most persnickety of

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luxury seekers, the suites are appointed with turn-of-the-century Hawaiian furniture, spacious bathroom with soaking tub and separate shower. Guests can gaze upon the garden, ocean or valley from their own private balcony.

Hawai‘i Island Retreat’s rooms are designed as “guest sanctuaries,” and you won’t find modern distractions. “We don’t have TVs, Internet access or telephones in the room,” Sunderland points out. “But our guests want things that way. They want to get away from those interruptions when they’re with us.” For those who can’t totally disconnect, phones are available in a common area, TVs are in the media room and Internet access is available on the lanai.

Nowhere is the understated opulence of this place more

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Opposite page: Hawaii Island retreat’s maluhia spa features a salt-purified infinity pool.

This page: the retreat harkens back to the grace of a bygone era, while incorporating of-the-moment luxuries and green features.

apparent than in the Golden Penthouse. Also known as the honeymoon suite, this romantic room overlooking the ocean takes up the entire third floor and features a claw-foot tub—the perfect place to daydream over the Pacific.

Sunderland recalls the day she first stepped foot on the land on which her retreat now stands. She’d been studying under la‘au lapa‘au master Tommy Soloman, who brought her to this mysterious spot one day. “We came in from the ocean on his fishing boat,” she reminisces. “After walking around, he showed me a canoe house, which he said was Kamehameha’s canoe house.

I asked him, ‘why are you bringing me here?’ He said, ‘I was told to bring you here.’”

Decades later, Sunderland opened her Hawai‘i Island Retreat

on that very same land. The power that she felt there distinctly spoke to her, and when it came time to share her knowledge of healing, she knew that was the ideal spot to do so.

With respect to the surroundings, she and her husband, Dr. Robert Watkins, cleared the land by hand. They, along with their son Damien, have made sure that everything at the retreat is sustainable. “We all talk about being sustainable … none of us realize what that’s going to take,” Sunderland says. “Thank goodness we have Damien, because he takes care of all that. The retreat is completely off the grid: We produce our own electricity, have our own well, raise our own meat, raise milk goats. Our produce comes from our organic gardens and orchards.”

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EXPERIENCE | ISLAND GETAWAY

While grand, there is nothing grandiose about this retreat. great value is placed on the spirituality of the land upon which it sits.

healing can come from just being somewhere serene, Hawai‘i Island Retreat can help gently prod the process along.

Spa treatments have been a part of the retreat from Day One, as many guests come for the classes and treatments. Because of this it made sense to add a separate spa complex called Maluhia Spa. Here, guests can luxuriate in open-air hales overlooking a valley of ironwood trees, go for a refreshing dip in a saltwater-purified infinity pool or work on their cardio at the spa/exercise pavilion.

Eco-friendly locker rooms are appointed with organic shower products, reverse-osmosis drinking water and solar hot water.

The retreat follows three treatment pathways to well-being: Ho‘oku‘u focuses on cleansing, soothing and detoxifying; ku‘ulani hones in on harmonizing, balancing through couples massage, while kuakino is the “path of transformation for body mind and spirit.” The spa menu is divided along these lines.

Services include couples massage, facials and the decadent bath rituals. Many of the treatments use elixirs developed within the Hawai‘i Island Retreat. These also are available for sale, so guests can take home some of their spa experience.

Of course, with a focus on wellness, it stands to reason that the retreat’s cuisine would follow suit.

All meals are sourced from the land. “We do still buy rice, because it’s hard to get away from rice,” she adds with a laugh.

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“But we’re producing amaranth.”

The menus read like a dream-come-true for those who’ve always wished they could dine on healthful, delicious foods.

Breakfast might feature granola and yogurt, fresh fruit (think seasonal mango, banana, papaya, oranges, starfruit) along with fresh eggs and garden greens. Lunch is a light yet satisfying meal of a salad, soup du jour or curried chicken breast. A sample dinner might include curry squash soup, garam marsala spiced baked chicken and a dessert of coconut crème brulee, as an example.

Chef Mo Elebkkaoui works constantly to keep the menu fresh, and often ventures off-property to find new and different dishes to interpret in his kitchen. Guests can take a bit of the knowledge home with them by taking a spa cooking class.

The retreat has become a beautiful home away from home for many repeat guests. In fact, the two-day minimum stay was instituted only after past visitors had told Sunderland that anything less would rob someone of the true beauty of the retreat.

Sunderland’s creation is the perfect place to “pull away” from the rest of the world: Whether it’s to serve as home base while you explore the little nooks and crannies of North Kohala or a respite to detoxify your life from modern day concerns. u www.hawaiiislandretreat.com

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LIVE HEALTHY Save 20% Every Day

when you use your GNC Gold Card h i L u x u ry GNC, Ala Moana Shopping Center, 1450 Ala Moana Blvd.

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EXPERIENCE | A-LIST ADVENTURES

Crash Course: Napa Weekends at the Culinary Institute of America

By ALANA FOLEN

the legendary greystone building, the West Coast home of CIA.

For the Food and wine enthusiast, Napa Valley is our nearest nirvana. Due north of San Francisco’s Golden Gate, the valley is surrounded by breathtaking vistas, colorful characters, majestic vineyards and prestigious wineries that grace the landscape.

Furthermore, it’s no surprise that The Culinary Institute of America (CIA) chose the picture-perfect Greystone for its

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West Coast outpost. Regarded as the world’s premier culinary college since its inception nearly a century ago (the main headquarters can be found along the Hudson River in Hyde Park, N.Y.), those who set foot on this westerly campus can quickly immerse themselves in an eclectic culinary world influenced slightly less by Europe and the Big Apple than its oenophilic brethren.

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And while the campus offers an array of programs for those already involved in (or delving headlong into) the professional food industries, mere culinary aficionados from across the globe have opportunities to partake in select Greystone offerings.

Once here, guests are afforded the opportunity to cook in professionally equipped kitchens, participate in lectures and demos, endure tastings and even bolster their knowledge of wine.

“CIA Samplings include wine explorations, weekend demonstrations and classes for the sophisticated palate,” says Tyffani Peters, CIA Greystone’s media specialist. “The concept behind these programs, which began two years ago, is to give people who have an interest in food and wine—and want to learn more—a chance to learn some fun things while they’re visiting without having to enroll in a professional program.”

According to Peters, CIA Samplings is a twohour hands-on cooking class that transports students on a cultural culinary journey. These include creating dishes inspired by Spain, Asia, Africa, Italy and even Napa Valley itself.

Classes are taught by CIA chef instructors who teach students techniques that allow them to re-create masterpieces in the comfort of their own kitchen.

For those looking to develop their affinity for wine, CIA wine experts will offer “Wine Explorations” seminars which, at just two hours per session, can make for an ideal “add-on” to a day of wine tasting in the region. Participants will have the chance to take part in discussions during wine tastings, within the campus’ stateof-the art wine tasting facilities.

Those with slightly more time on their hands can take advantage of CIA at Greystone’s weekend sessions. Renowned regional chefs and instructors will demonstrate recipes reflective of the seasonal flavors of Napa, and reveal which wines work best with them. h i L u x u ry AuGusT/se P T e m b e r 20 1 1

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The campus has shops and restaurants open to the public; those wanting “more” can enroll in weekend or weeklong crash courses.

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“Our programs have been very popular,” Peters states. “You really need to book ahead before attending one of our enthusiast classes.”

Two-day ($1,995) and one-day ($495) sessions are limited to 12 participants (of all cooking levels and interests).

Led by Chef John Ash, CIA experts will introduce participants to new cuisines, ingredients and cooking techniques, all the while enjoying the company of fellow food aficionados.

CIA’s newly branded “Boot Camp” ($2,095) is a five-day program that has seen aspiring chefs, doctors, lawyers and working mothers as attendees. Call it a learning vacation for your appetite.

“Food enthusiast programs are what I like to call ‘edutainment,’” Peters says. “What better souvenir to bring home than some new cooking or wine tasting skills that you can use again and again, and impress all of your friends?”

Regardless of the length of time you decide to spend at Greystone, no visit would be complete without the dining experience as it unfolds at the campus’ Ivy Award-winning eatery, The Wine Spectator Greystone Restaurant. Whether for lunch or dinner (it’s open every day), the dance that melds impeccable service with Mediterranean-style fare, an open kitchen and views of the gently rolling Napa hillsides is an incomparable outro. u

One of the 30 best views in O`ahu.

The most breathtaking scenery is at the 2011 Hawaii Food and Wine Festival. Featuring 30 award-winning chefs including Roy Yamaguchi, Alan Wong, Hubert Keller, Rick Moonen, and dozens more, it’s an awe-inspiring event of exceptional taste.

For tickets, visit hawaiifoodandwinefestival.com.

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Sept. 29 – Oct. 1, 2011 hawaiifoodandwinefestival.com

For more information on The Culinary Institute of America, Greystone and its food enthusiasts programs, visit www. ciachef.edu/enthusiasts/weekends.

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EXPERIENCE | A-LIST ADVENTURES

Tour de Food A Foodie Philosopher Shares One Dish at a Time

ImagIne havIng the opportunIty to taste bread that was baked in a traditional tachelhit clay oven after a day of shopping in Morocco. Or perhaps breakfast at a 100-acre family farm in India is more your speed. There’s always the almond-olive oil cake nibbled while touring the Casa Ana mountains of Spain; and don’t forget the fresh ricotta paired with just-picked fruit from an orchard in Amalfi, Italy.

The exploration of senses unearthed during one of Peggy Markel’s Culinary Adventures reveals the rich (and palatable) landscape of the world’s most storied culinary destinations.

For the past 17 years, Markel has played host to many adventures that introduce participants to the richness hidden beyond city borders—and the ubiquitous restaurants mentioned in every travel guide. She connects cuisine, culture and lifestyle through small group tours in Tuscany, Sicily, Amalfi, Morocco, India and Spain.

“Peggy’s particular attention and talent to hosting dramatically affects the experience of her guests,” says Merete Mueller, a booking coordinator employed by Markel. “Imagine finding yourself at the most satisfying dinner party—exquisite food, a luxurious but relaxed atmosphere, interesting people and meaningful and lighthearted conversation. Peggy’s trips are like this, but for an entire week, punctuated by cooking classes and new experiences, plus some personal time relaxing by the pool, walking in the mountains, or laying on the deck of a boat.”

Markel’s culinary adventure began in Tuscany, which she first visited in 1987.

“I was drawn to Tuscany and felt a deep connection to the landscape—especially Florence,” says Markel. “Refined and rustic, just like the people, food is practically the religion, as is superb wine making. There is a certain character to the Florentine and his or her way of expressing themselves through food, as an artisan, farmer or chef that inspires us to appreciate food in a more refined way. Not in front of a computer, not in a car, nor on a couch, but at a well-set table that welcomes the muse.”

In the late ’90s, Elba was the next locale Markel explored; rustic Tuscan cooking sessions came next, followed by “Sicily: A Different Italy” in 1998.

“Sicily has been somewhat of an unexplored black sheep of Italy, and I was curious about what it was hiding,” says Markel.

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By Melissa Moniz

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Opposite page: the cuisine (top) and wood-fired kitchen at the taj Lake palace in udaipur, India. This page: markel, taking in the sights of India.

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In the kitchen, guests learn not only about food, but about each country’s culture.

“Thanks to ancient Arab influence, it is teeming with olive and almond groves, citrus groves, biblical fruit trees like pomegranate, carob and fig. And the interior is full of succulent lamb while the coasts boast formidable deep-sea fish, like tuna and swordfish. The island has influence from the Phoenicians, Greeks and nearby North Africa, giving a sneak preview of spice, couscous and the addition of pine nuts and raisins in their tomato sauces.”

Markel’s attraction to Morocco’s color and texture of its culture and flavor resulted in her “Feast for the Senses” tour that launched in 2001. And in 2007, “Amalfi: Slow Sailing” and “Savoring the Amalfi Coast” were added as a seafaring culinary experience.

“For several years I had visited the Amalfi coast, never quite finding the recipe for a program until I experienced it by sailboat,“ she adds. “Then, it was the outlying islands that stole my heart. Spending time with local captains, visiting small markets and visiting fisherman right on the boat was an unadulterated experience. The natural elements of sun, sea and wind play an exciting role in the Mediterranean not to be missed.”

An invitation by Asia Transpacific Journeys to lead a passage to India led to Markel’s latest culinary adventure, “India: Tasting Royal Rajasthan.”

She found kinship with the Slow Food movement in 1993, recognizing in it values that echoed her own, such as reorienting our relationship to food and its production.

“A relationship to food is knowing where it comes from and what to do with it,” she says. “The result feeds people and brings them together to tell stories and talk to each other. As I traveled around the world, I saw how every country eats what grows around them. It becomes a national identity, forming their cultural diversity.”

Markel’s next adventures are Oct. 12-20 to Tuscany, Oct. 21-28 to Spain, Nov. 6-15 to Morocco, Feb. 5-17 to India and March 18-27 to Morocco.

Operating with the philossphy that “A connection to real food is a connection to life,” Markel has truly seen the impact one of her tours can have on participants.

“I love doing these tours because I think they are of some benefit. I’ve watched these programs change people’s lives. They see how other cultures live and get clues on how to shape their own lives a bit closer to the bone—that is, with balance, beauty and taste. Not to mention a bit more understanding for cultures and others they knew nothing about.” u For more info, visit www.peggymarkel.com.

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Savor | Dining out

Flavors from the Road Beach Tree’s Bold New Menu is the Product of One Excellent Adventure

By Fern Gavelek | PhotoGraPhy By Don riDDle

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Savor | Dining out

Mastrascusa and Wilson’s whirlwind trip took them to Santa Barbara, Tuscany and Puglia. The result: fresh new Beach Tree menu items inspired by their spring tours.

Discoveries maDe on a spring culinary road trip have inspired new menu items and a bolstered food and wine program at the Beach Tree. The open-air, seaside restaurant at Four Seasons Resort Hualalai is pouring a host of new wines to complement culinary ideas freshly plucked from California and the Italian countryside.

Chef Nick Mastrascusa and restaurant manager Chuck Wilson are behind all the fun. Known as the “dynamic duo” of Beach Tree—Nick focuses on food while Chuck oversees the wine list and operations—the men took a 12-day tour in April that began on California’s Central Coast and continued on to Italy. Dubbed “Nick and Chuck’s Excellent Adventure,” the whirlwind excursion provided a wealth of ideas on ingredients and menu ideas, grapes and varietals, and cooking and serving styles.

After sampling the vintages of Palmina Winery in Santa Barbara, which cultivates Italian grapes to produce a wine authentic in Northern Italian character and terroir, Nick and Chuck visited

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sunny Tuscany, touring and tasting the Frescobaldi vineyards and the 17th century wine cellar of Antinori’s Tignanello Estate. It was dinner at Osteria de Passignano, next to an ancient monastery, that inspired Beach Tree’s new Papardelle al Cinghiale—a savory dish of homemade pasta, local boar ragout, fresh peas and mint.

“It’s a classic Tuscan dish, Big Island style,” explains Chef Nick, who has family roots in Sicily.

“Italian food is made true to each region’s fresh ingredients, wine, people and the season,” he continues. “We do it here with our ingredients, exactly the same. We could refine this and that, but this is how it’s done there.”

Another trip-inspired menu item is freshly baked bread served with homemade ricotta cheese topped with exquisite olive oil.

“It’s simple, delicate and the cheese is made from fresh Big Island milk,” shares Chef. The duo enjoyed this unpretentious, yet delicious repast amid plenty of hospitality in Puglia, located in the heel of Italy, where whitewashed limestone buildings, dating

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photo by Fern gavelek

from the Middle Ages, dot the countryside.

And what about the wines? Chuck says Beach Tree is offering five varietals from Palmina by the glass and select Tuscan wines like Antinori’s Guado Al Tasso Vermentino.

Based on their travels, Beach Tree is also presenting an August food and wine promo. The first week showcases the fresh style of California cuisine paired with Palmina’s wines. Next up is a week highlighting traditional Tuscan food—with hearty, yet simple dishes of grilled or braised game. The food of Puglia is the focus of the third week, where diners can enjoy “delectable sauces and freshmade pastas.”

Throughout the month, A Chef’s Table is available for parties of eight to 12.

It replicates the home-style Italian dining experience of food brought in waves to the table without a menu. Beginning with antipasto, Italian for “before the meal,” you’ll sample a selection of cheeses and salami; then fresh breads; homemade pastas; grilled meats and fish—followed by desserts.

“We fell in love with this dining concept,” notes Chuck. “It’s the true essence of genuine hospitality… and hospitality is what Beach Tree is all about.” u

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SAVOR | FINE FOODS

Honey-lime Peaches with Crème Fraîche Clouds Serves 4-6 A breezy, refreshing dessert combining summer peaches with late-season Kadota figs, treasured for their honey-like taste. Use any flavorful peach with robust flavor, like Sun Crest, and marinate for at least 2 hours or up to overnight before serving with a floating cloud of lightly sweetened cream or Crème Fraîche Ice Cream (page 150). This is also a fine way to prepare mango slices, dressed up with fresh passion fruit and raspberries.

2⁄3 cup light-colored honey, like orange blossom honey from California Grated zest of 1 orange Grated zest of 1 lime 1⁄2 cup fresh lime juice 1 cinnamon stick 3 peaches, peeled, pitted and sliced 1 vanilla bean, split lengthwise 1⁄2 cup heavy cream 1⁄2 cup crème fraîche Confectioners’ sugar, for dusting About 6 Kadota or other green figs, quartered Additional lime zest, or slivered mint leaves, for garnish Combine the honey, orange zest, lime zest, lime juice, cinnamon stick and 2 tablespoons water in a medium saucepot; bring to a boil and simmer until syrupy, about 5 minutes. Let cool.

Strain over the sliced peaches in a bowl. Add the vanilla bean, cover, and marinate for several hours in the refrigerator. Just before serving, whip the cream to soft peaks, and then fold into the crème fraîche, dusting with confectioners’ sugar to taste.

Arrange the marinated peach slices and figs in shallow bowls and add enough syrup to barely cover. Top each serving with a cloud of whipped crème fraîche. Garnish with more lime zest or mint leaves.

—From Plum Gorgeous: Recipes and Memories from the Orchard

by Romney Steele/Andrews McMeel Publishing

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Orchards of Memory Life is an orchard where the seasons stroll.

–Adonis, from “To The Poem”

By NaNi Steele | PhotograPhy By Sarah remiNgtoN

There’s someThing magical abouT waking aT dawn’s firsT lighT, the sounds of birds calling and morning’s delicate echoes, pinging through a house still slumbering to the rhythms of sleep. This magical time is when I tend to my courtyard herb garden. The rose geranium reminds me of my grandmother, as I snip verbena and sweet mint for evening tea, or feed the coffee grounds to the fabled lemon tree—a gift I gave myself one winter a few years ago—a reminder of home, of land I love and sometimes long for. Mornings like this are like stealing time with a hopeful lover on a sunny day, when the course of your life lands you exactly where you want it to be, and all that may seem wrong turns suddenly right, nothing existing except each other.

It’s in these hours, too, when memories unfold without regret, perhaps more gently than in the heat of the day, when the world around you wakes to its own occasion, leaving you at times feeling helpless and faint in its harried wake. Time and orchards have a way of bridging such stories, as they shout promises from the rooftops and tree branches when you least expect it.

On mornings like this, I’m reminded of how far I’ve come (or gone—which is it, I sometimes have to ask) from country living to the surreal waters of the Pacific and coastal ports at large. There were times teeming with spiny lobsters carried in baskets from the harbor by women in colorful sarongs. But today, in an urban jungle, my humble abode on a tree-lined street crammed with potted plants, it is the lavender and a Japanese plum that bloom as if to mimic my own impatience for what’s to come. Both my almost fully grown children and a cat gather around a tarnished, metal table at all hours of the day, eat lime-scented shrimp and fruitfilled tarts on warm evenings with friends, and savor favorite reminisces from other distant shores. h i L u x u ry August/se p t e m b e r 20 1 1

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SAVOR | FINE FOODS

Grilled Sardines with Preserved Lemon Gremolata Serves 4-6 Savor the flavors of the Mediterranean in late summer, when sardines are plentiful and enjoying a meal al fresco is a must.

It’s best to enjoy these oily little fish with your fingers, removing the bones as you eat and not giving a darn about how you might look in the process. Gremolata is an Italian condiment typically made with lemon zest, garlic and parsley; the cilantro and preserved lemon here give it added zeal. Made without the currants and bread crumbs, it is delicious on steak.

1-1⁄2 to 2 pounds fresh sardines, cleaned and gutted Sea salt and freshly ground black pepper Preserved Lemon Gremolata: Leaves from 1⁄2 bunch parsley, coarsely chopped Leaves from 1⁄2 bunch cilantro, coarsely chopped 1⁄2 cup toasted coarse bread crumbs 2 pieces Preserved Lemons (recipe follows), finely diced 3 tablespoons currants, plumped in hot water 2 cloves garlic, minced 1 shallot, finely chopped Finely grated zest of 1 lemon Olive oil, for drizzling and brushing Season the sardines on both sides with salt and pepper. Leave at room temperature while you prepare the gremolata.

To make the gremolata, combine the herbs, bread crumbs, preserved lemon, currants, garlic, shallot, and lemon zest in a small bowl. Drizzle with olive oil, just enough to moisten.

Heat a grill pan or outdoor grill to medium-hot.

Brush the sardines on both sides with olive oil.

Grill for 2 to 3 minutes per side, until just cooked through. Arrange on a platter and scatter with the gremolata. Grind fresh black pepper over the top and serve.

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Opposite page: Preserved lemon Gremolata will dress up nearly any savory dish.

Above: Grilled fresh prawns can replace the sardines in this recipe.

I’m struck by what lingers in memory’s garden as I pinch back the blushing sage and brush the felled rose petals under the fence, flashbacks of an orchard kind of life. Those with a profound effect include the thriving orchards on the island of Bequia, a whaling port in the Grenadines, exploding with exotic scents like juicy grapefruit with thick, golden skins and the sweetest oranges I’ve ever had. I recall fondly the shirtless, tanned boys with song in their voice who paddled up to our boat on a misty morning after we had spent nearly a week at sea, and sold us bunches of bananas, fresh coconut, and papayas the size of a football. The boating life rarely tasted as good again as it did that day.

There is also the tranquility of Hawai‘i, then and now, where time moves more slowly and the beauty (and bounty) of tropical flowers and fauna, honeyed pineapple and passion fruit stain each delicious moment.

How sweet life can be when you least expect it.

For a year when my kids were young, I lived in a mountaintop orchard, with a view of both lavender hills and crystalline sea, a placid and yet lusty refuge scattered with ethereal quince and heirloom apple trees, horses and goats, and a whole narrative to explore around the poetics of place.

This land flourished recklessly in all its shrieking glory, cradling our life in the seasons, and bringing us that much closer to paradise. A jumble of roses, plum trees, citrus, loquats and pomegranate paired with a oneroom cabin framed our world back then, painting an Arcadian scene in an otherwise tangled story. By then it was just the three of us—eating, sleeping and breathing each other, at once lonely and content, fragile and beautiful. ◆ – A companion story to Plum Gorgeous: Recipes and Memories from the Orchard

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SAVOR | Fine Foods

Preserved Lemons Makes 1 quart Preserved lemon is a common North African condiment and something I learned to make from my stepmother, Elena, who grew up in the Mediterranean.

The lemons are traditionally quartered partway, leaving the stem intact, then stuffed with salt and covered with lemon juice to preserve. Over the years, I have taken to cutting the lemons all the way through (or occasionally slicing into rounds, as in the alternate method below) and instead layering the salt and spices. Either way, it takes a good three weeks or longer for them to cure. Slivers of salty rind are delicious stirred through couscous, beans and grains or added to olives. Chopped, they add a zing to dressings, gremolata and meaty dishes.

8 organic or unsprayed lemons, preferably thin-skinned Kosher salt or coarse sea salt 1 or 2 bay leaves 1 cinnamon stick 1 dried chili, crushed or whole 1⁄2 teaspoon black peppercorns Fresh lemon juice Olive oil Wash the lemons well and pat dry. Quarter lengthwise and toss vigorously in a bowl with about 1⁄2 cup salt to coat. Pack the lemons tightly in a sterilized quart jar, layering as you go with the bay leaves, cinnamon, chili, peppercorns, and any residual salt and juice. Add enough lemon juice to fill about half the jar. Cover and set aside in a warm place. Shake once a day or so for three days, to help release the juices. Add more lemon juice, this time enough to fully cover the lemons. This is very important. Pour a thin slick of olive oil over the top. If you like, you can also place a round of parchment on top, to help keep the lemons submerged. Cover and place in a dark cupboard or cool area of the kitchen. They are usually ready in about a month—the rinds will be quite tender and the salt completely dissolved—sometimes a little longer. They usually get better with age.

—From Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing

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photos Courtesy of Cookshack, Inc.

SAVOR | FINE FOODS

Smoke to Taste A Lesson in the Backyard Arts

BY JASON BLACK

IF YOU CAN EAT IT, you can smoke it. Pair the profound interest in summer backyard barbecues with a massive rise in interest by everyday Joes looking for new culinary penchant, and you have a recipe for learning to smoke your own meats. What was originally a method of preserving proteins performed only by trained smokehouse professionals is now the hot weekday water cooler banter. The process of flavoring meat, fish and veggies with smoke

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from burning natural material (woods like hickory, mesquite or apple trees) has become an art form with truly delectable results.

Here in Hawai‘i, kiawe wood is preferred; but the use of local fruit trees as fuel for your smoking adventures—like guava, which adds a blackened color to meats—are all the buzz in smoky circles as of late.

In addition to the wide variety of woods you can

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Opposite page: Ribs are the obvious smoking option, but more and more people are branching out and adding that distinctive flavor to other meats such as fish. This page: Smokers come in all sizes and types, like this electric smoker by Cookshack.

experiment with, there are also different methods of execution. Hot smoking puts the heat source close to the meat, which lends to faster cooking but requires a keen eye. Cold smoking replaces intense heat for the slow and steady, and takes finetuning—but yields dramatic results.

Expert-in-the-field Henry Holthaus, former owner of Kiawe Cue in the ’80s and ’90s (and current food safety professor at the Culinary Arts College on O‘ahu) has been experimenting and perfecting his own smoking style for years. He’s gone well beyond the usual beef, pork and chicken options.

“You can smoke just about anything,” Holthaus says. “Here, in Hawaii, the smoked tako (octopus) is a very good pupu-style dish. I’ve also experimented a bit with smoked oysters. That’s an amazing dish with plump and smoky flavors. Actually, it tastes very different from the canned version but you have to really love oysters.”

Over at Kaimuki’s soul food hot spot, Soul, award-winning chef Sean Priester enjoys smoking his own salmon that he rolls out exclusively during Sunday brunch, beneath his fluffy Eggs Benedict. What formerly had been a mere hobby, he’s just now making his first real foray into smoking, having recently been asked to cook heaps of smoked brisket for a friend’s Texas wedding.

“Smoking has a complexity of favors

that I like,” he says. “So it gives me an opportunity to balance the boldness of the marinade with the protein.”

Seasoning options including dry rubs or marinades for beef and pork, and brines used mostly in poultry. While purists may snicker, some try cheating the process by adding liquid smoke prior to roasting the bird. While effective, it doesn’t offer the thrill—or the range of flavors—you can attain with a long, cold smoke.

For the weekend “foodie” warrior, there are numerous accoutrement that range from charcoal, water and propane fired smokers. In Honolulu, POP Marine has a full line of Bradley electrical and propane smokers ranging from $475 and up, as well as various woods and all the tools you’ll need. Holthaus coyly recommends investing $1,000 in an electrical commercial smoker for home use (you can order one online). As he describes it, “Electrical is the lazy man’s way of smoking meats.”

If you’re just starting your foray into smoking, Holthaus does have one firm recommendation: “Make sure that whatever it is you’re doing that you take detailed notes. That way, you can improve on your results as you go. And I’d also recommend on doing small quantities so if you make a mistake it’s not a total loss. It’s kind of a trial-and-error process, smoke to taste.”

No matter which way you cook, the important thing is to make sure it’s fun and enjoyable. Happy smoking! ◆ H I L U X U RY AUGUST/S EP T E M B E R 20 1 1

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photo Courtesy of Cookshack, Inc.

SAVOR | FINE FOODS

Simple Rubs for Ribs: Beef Rib Rub: (Use two tablespoons per rack.)

2 parts fresh ground black pepper 2 parts chili powder (your favorite blend) 1 part ground Hawaiian salt

Pork Rib Rub: (Use two tablespoons per rack.)

4 parts chili powder (your favorite blend) 2 parts paprika (Pennzies has several varieties; we prefer the Smoked Hungarian) 1 part ground Hawaiian salt Sprinkle evenly over the top of the rack and refrigerate overnight.

Smoked Flavored Brine: (Use for turkey, chicken and other poultry.)

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Original recipe: Joel Schaeffer, modified by Henry Holthaus

Ingredients (for a turkey): 2 gal. water 12 oz. Hawaiian salt 1 lb. sugar or honey 10 cloves garlic, crushed

4 oz. ginger root, crushed 3 tablespoons liquid smoke 2 ea bay leaves, broken 5 ea black peppercorns

Preparation: 1. Combine all ingredients. Bring to a boil while stirring to dissolve salt and sugar.

2. Simmer for 10 minutes.

3. Chill overnight. (Do not immerse the turkey in hot brine!)

4. Immerse the turkey in the brine and refrigerate for at least one day, but two days is best. The original recipe calls for straining the brine before immersion, but I prefer leaving all of the ingredients in. It’s also acceptable to immerse the turkey frozen and it will thaw and marinate at the same time. This, however, will take two days.

5. Thoroughly drain and roast as usual.

6. Discard used brine.

For chicken, divide the recipe in half.

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Savor | wines

A Hawai‘i Winemaker Talks The Mind Behind Andis Winery

BY RoBeRto VieRnes, MasteR soMMelieR

I am always excIted to taste a new wIne. That feeling of adventure, potential, anticipation and possible discovery is exhilarating.

The potential of finding a treasure—something great—makes me anxious, especially if I taste the wine for the first time together with the owner of the winery. Seated with Andy Friedlander, owner and founder of Andis Wines, was no exception.

Friedlander and his wife Janis Akuna are focused on “doing things that make us different,” he immediately shares. One big difference (in the winemaking world) is that Friedlander is a kama‘aina. He has lived and worked in Hawai‘i for decades. His decision to establish a winery in Amador County, Calif., would have made others uneasy. Yet Friedlander’s success in commercial real estate came at capable hands well-versed in location and value. (He in fact has lived there part time for the last 10 years.) But why make wine in Amador County instead of Napa, I pondered?

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photo courtesy Andis Wines Daniel D’Agostini © 2011 photo courtesy Andis Wines photo courtesy Andis Wines Daniel D’Agostini © 2011 photo courtesy Andis Wines

Clockwise from left: Scenes from around Andis Wines’ Amador County. winery.

Above: Andis Wines owner and founder, Andy Friedlander and wife Janis Akuna.

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photo courtesy Andis Wines Daniel D’Agostini © 2011

photo courtesy Andis Wines

Savor | wines

“Napa has changed. It’s like Hollywood, or Las Vegas—corporate,” Friedlander bemoans, adding that the commercial, almost themepark nature there wasn’t the farming community that he had long envisioned for his own winery.

“In Amador County, you still see a tractor rolling up the main street. It’s still country,” he adds. Yet the most significant statement he makes was thus: In Amador he tastes wine with families, not brands. Amen.

The nonexistent charging of fees for tastings, plus the sense of community over competition made it more convivial than Napa Valley for Friedlander. The kicker was he noticed multiple Napa wineries adding Amador fruit to their own signature wines to give them more guts (Favia, Four Vines and Rosenblum are some examples).

Of course, any old site wouldn’t do for someone with as refined a palate as Friedlander. He began by purchasing a 25-acre parcel replete with old vine Zinfandel across a rolling hill with the perfect combination of exposure, clay and sandy loam. In the winery, he has one of the few sorting tables in Amador County where only the best fruit is allowed to pass the rigorous 12-person team.

Since it’s no secret that great wines need a great wine-maker, Friedlander hired Mark McKenna to helm the operation followed

by Marco Capelli (of Capelli Ranch and formerly of Swanson) as “an insurance policy.”

Citing Rosenblum Zinfandel and Mollydooker Shiraz as some of his favorites, Friedlander loves big and bold wines. Breaking

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Friedlander prefers Amador County’s familial feel to Napa’s commercial nature.

conformity yet again, he first pours me a glass of his 2010 Andis Bill Dillian Vineyard Semillon. This wonderfully aromatic wine (with old vine grapes from fifth-generation farmers the Dillian family, whom Friedlander calls “inspiring”) shows hints of mineral with fresh white and yellow fruits, laced with a geranium-like floral component. It is zesty and has a note of sweetness that makes it an awesome pair with Hawaii Regional Cuisine. We shared some sautéed prawns with herbs, which proved a heavenly pairing.

With thunderous occasion Friedlander unveils his 2008 Andis Zinfandel, a juicy beast with lavender, anise, jam, flowers, geranium and a thick, coating texture. It is big but not over-the-top. He follows it up with what he admits could be a signature wine: the 2008 Andis Reserve Petite Syrah. My palate was promptly inundated with aromas and flavors of sweet currants, blackberries, plums and—a reoccurring theme—this hint of flowers. Drank alongside a perfectly done steak, I ask about said floral component.

“That’s Amador County,” he succinctly retorts.

Friedlander also produces Primitivo, Cabernet Franc, Cabernet Sauvignon and Barbera. As these wines are only in their second vintages at Andis, you can taste the awesome potential that eminates from both the area, as well as Andis. Clearly, this is something that Friedlander has a vision for; one that he’s intent on fulfilling. u

www.andiswines.com

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