HILuxury Magazine June-July 2012 by Oahu Publications, Inc

VOLUME 6, ISSUE 1 | JUNE/JULY 2012

Celebrating our 5th Anniversary

JOE

COOL Our exclusive interview with Hall of Fame quarterback

JOE MONTANA

Plus RUSH HOUR!

Adrenaline-pumping Professions

STEP INTO LIQUID

Sultry Swimsuits for Summer

ART ATTACK Hangin’ with Ed Hardy

IN GOOD SPIRITS Handcrafted Vodkas

NEWSSTAND PRICE $3.95

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CEO’S LETTER

FIVE YEARS AGO, WE BELIEVED A SELECT NUMBER OF ISLAND HOMES WOULD welcome a magazine that showcased only the best. Turns out we were right—HILuxury has been enthusiastically embraced by our readers, who have been invaluable partners in its success. As a wine lover, I liken HILuxury’s progression to viniculture—combine a little patience with a lot of know-how and the proper elements, and the vine will bear fruit. Similarly, this anniversary issue is a culmination of countless hours of hard work, expertly curated subject matter, and the know-how to produce a one-of-a-kind read. We have had many memorable issues during our first five years. To name a few: the Bryan Clay cover in 2009, our issue highlighting Hawai‘i’s music legends in 2010, and our feature on George Clooney last year. Today, HILuxury is one of the most widely read publications in Hawai‘i. But our readership also stretches beyond our shores to locations such as Tokyo, San Francisco, Los Angeles and Chicago as a result of our airline lounge distribution sites. If you were with us from the beginning, I’m sure you have noticed several changes here and there, from subtle nuances to more obvious updates. And though HILuxury will always continue to be a dynamic work-in-progress, one thing will not change—we will always bring you the latest in fashion, food, spirits, art and accessories that will appeal to your discriminating taste. We are going strong at five years because you have embraced our efforts, and we will continue to build on your acceptance and trust as we head into our second five years. Thank you, Dennis E. Francis CEO

VOLUME 6, ISSUE 1 | JUNE/JULY 2012

Celebrating our 5th Anniversary Anniversary

JOE

Our exclusive interview with Hall of Fame quarterback

JOE MONTANA

Plus RUSH HOUR!

Adrenaline-pumping Professions

STEP INTO LIQUID

Sultry Swimsuits for Summer

ART ATTACK Hangin’ with Ed Hardy

Cover photo by Leah Friel Cover image of Joe Montana shot on location at Hyatt Regency Waikiki Beach Resort and Spa.

IN GOOD SPIRITS Handcrafted Vodkas

NEWSSTAND PRICE $3.95

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ALA MOANA CENTER 808-973-6101 SHOP FERRAGAMO.COM

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eDITOR’S leTTeR

Just as we were signing-off to send this issue to print we received news that HILuxury received the highly coveted “Best Lifestyle Magazine” Maggie Award from the Western Publishing Association for our work in 2011. This, from an organization that has been carefully critiquing every magazine west of the Mississippi for more than 60 years. Thank you, to everyone who makes the best darn lifestyle magazine in the U.S. (well, almost the entire U.S.) come from a our little island in the Pacific. From our CEO, down to the reporters that feed us pertinent information, it’s an honor to work together. I’m constantly amazed at the amalgam of tastemakers who contribute to the pages you’re about to enjoy. With each issue, I am somehow surprised at just how intriguing almost any subject can be once you peel back a few layers. Take our handcrafted vodka story (pg. 126); we started with a tweet to a respected sommelier and winemaker whom I know. Soon, I was talking with Brian Ellison, founder and CEO of Death’s Door Spirits, as he was walking through a freshly planted Wisconsin wheat field, from which he’ll make the smoothest vodka I’ve ever tasted. In turn, Ellison insisted we speak with the forefather of American craft distillers, Tito Beveridge from Tito’s Vodka in Austin, Texas, as well as Mark Nigbur, a Maui-based distiller (maker of Pau Maui Vodka) before ending up down the road from our production office with a distiller on Sand Island Access Road. I guess all gilded paths lead back to Hawai‘i, no? Speaking of gilded: Our one-on-one with “Golden” Joe Montana—one of the winningest quarterbacks in history—had more than a few fellas around here buzzing with excitement. Montana’s cool demeanor, charm and wisdom on life was refreshing, to say the least. Montana has gone on to raise a beautiful family, bottle elegant wine (and olive oil!), thus continuing to be a role model for you Baby Boomers. In this, our unofficial “Men’s Issue” (yet official fifth anniversary issue), we also tracked down a handful of guys who boast the most “Dangerous Jobs” in the islands (pg. 92), from a Coast Guard rescue swimmer, to a SWAT-Bomb Squad leader, a marine mammal rescuer and a volcanologist. While our food team scoured the isles for eateries making fine use of local game (pg. 120), our golf expert managed to attain some game-changing tips from one of O‘ahu’s top golf pros (pg. 56). Our much-loved watch guide features an added bonus: An on-the-ground report from our reporter at Baselworld, Switzerland—the most significant watch show in the world. Yet perhaps our most picturesque feature spotlights this season’s bikinis and beachwear, which we were fortunate enough to shoot on location at the St. Regis Princeville on the rather photogenic island of Kaua‘i. There’s no shortage of meat (especially if you flip to pg. 116 to read about Hy’s Steak House) in these pages. Go on—take a bite. 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

DaviD M. WilliaMs WRiTER

KaThy yl Chan WRiTER

EMily hElEn PhOTOGRaPhER

Williams enjoyed discovering Philadelphia all over again while writing the destination piece about his “new” hometown. He has lived in Philly for just over two years, after spending the last decade in New York City. Williams is currently at work on finishing his second screenplay and also works with a writing center called Mighty Writers, the mission of which is to teach Philadelphia kids, ages 7 to 17, to write and think with clarity through afterschool programs, college prep courses and wide-ranging creative workshops. Although a trip to Hawai‘i is high on his list, he is currently getting excited for his upcoming stay-cation in the City of Brotherly Love.

Kathy YL Chan is a Honolulu-born and -raised food and travel writer currently residing in New York City. She has been featured in Condé Nast Traveler and on the Cooking Channel (as a doughnut expert, of all things), and writes for publications including Gotham magazine and Fodor’s Travel Guides. Chan has an insatiable appetite for all things decadent and sweet, and is thankful that devouring 24 chocolate bon-bons from the kitchens of Per Se counts as research for articles.

After earning a bachelor’s degree from the acclaimed Brooks Institute of Photography in 2006, in Santa Barbara, Calif., Emily Helen moved to Kaua‘i and began her career in professional photography. Her specialties include highend wedding photography, exquisite beach portraiture and commercial photography. Helen is passionate about the use of natural light and directing individuals into their best expressions, turning them into celebrities of their own kind. Emily is living her dream of residing on a tropical island and living a simple beach life with her husband and two children, while running her own successful photography business. To learn more about Emily, visit www.emilyhelen.com.

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CONTENTS June/July 2012

FEATURES 70

COVER STORY Joe Montana

FASHION Princess of Tides

88 92

“Golden Joe” sat down with our writer to discuss the sum of what he’s learned from his glory days on the ball field, to family, friends and life lessons.

In the land of Hanalei, we depict the hot suits of summer.

Homme’s Law

He dresses well even when the sun shines brightest. Casual elegance is just a starting point.

MEN’S FEATURES Danger Zone

We caught up with a new class of men who make a living on the edge.

PHILANTHROPY

100 Scout’s Honor

Photo by Emily Helen

The Boy Scouts of America’s Aloha Council is tackling duties one at a time, yet making gigantic strides.

Photo by Leah Friel

Photo by Michael Zagaris

70 HI SOCIETY

Luxury in the community

RSVP

BUSINESS PROFILE David Striph, Howard Hughes Corp.

See the Scenes: Hawaii Symphony is back in business; Saks in the City; fine eats in Hualalai; La Pietra’s HOOPLA; ConTempo’s grand gala, and more.

This Senior VP talks about the legacy of building in HI and what’s to come.

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Photo by Michael Zagaris

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ESCADA

CONTENTS June/July 2012

The Best of 20 years of Summer Fragrances. ESCADA Rockin Rio and Sexy Graffiti limited edition fragrance $55 each.

TIFFANY & CO.

44 47

THE ARTS Ed Hardy

Legendary tattoo artist reflects on a lifetime of leading the edge.

Greg Zane

Photo by Leah Friel

offers its men’s fashion collection with a great selection of sleek accessories, such as this Tiffany Moderne pendant in sterling silver, Tiffany mesh ID bracelet in stainless steel, Tiffany Moderne cuff in sterling silver and Tiffany mesh cuff in oxidized sterling silver. (Price available upon request) Photo by David Sawyer

A Broadway star comes home to direct.

INDULGE

The lastest splurges

SHOPPING FINDS Summer Trends: Ladies can find the

Myriad Men: Whether you’re

WATCHES The New Collectibles

“it” wear for summer.

a workout fiend, techno-head or modern gent, we’ve got “the look”.

FINE AUTOS Nissan GT-R

GOLF From the Green

An O‘ahu Country Club pro delivers two top tips to get your swing back in shape.

HOME & GARDEN Timber homes are popping up.

ISLAND SLIPPER

women’s sandals. Made in Hawai‘i, Island Slipper offers a great assortment of fashionable wedges that also are pleasantly comfortable ($74.95). See more summer fashion essentials on page 22. Photo by Leah Friel

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Photo courtesy de Reus Architects

GROOMING & BEAUTY Summer Hair: Women beware—it’s the summer of going bold Man Skin: Protect your outer layer with these fetching products.

Photo by Marco Garcia

Nissan ups the game with the sporty, sleek yet sincere speedster. Plus: A Mustang Shelby not to blink at.

Photo courtesy Nissan

The shiniest finds from Baselworld, Switzerland. Plus: A full report of the new reveals into 2013.

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CONTENTS June/July 2012

Photo courtesy Hy’s Steak House

Photo courtesyCactus

126

116

EXPERIENCE Elite Escapes

Photo by Paul Loftland for PCVB

104

TRAVEL Brotherly Love

112

IMMERSION Net Value

120

FINE FOOD Into the Wild

SAVOR

122

WINES Varietal Show

DINING OUT Hy’s Steak House

126

SPIRITS Clear Spirit

Philadelphia may be out of sight for many island residents— but you’ll want to keep these insider gems in mind when headed east.

Get your “baller” fantasy on with these exclusive basketball fantasy camps for adults who want moves like Jordan.

Food and Wine

116

The scent of kiawe wood is just the beginning of this multi-sensory experience.

There are a handful of eateries throughout HI that take local game to a whole new level. Plus: Bag your own with a local hunting outfit.

Find your perfect vintage.

Handcrafted vodka is all the rage; here’s a look at some of the lesser-known labels stirring up the scene in HI.

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DENNIS E. FRANCIS CEO

indulgence is closer than you think

J. DAVID KENNEDY President

LINDA WOO Publisher

JAY HIgA

Associate Publisher

MARgIE JACINtO

Senior Editorial Director

BRIAN BERuSCH Editorial Director

LIANNE BIDAL tHOMPSON Managing Editor

Yu SHINg tINg

Fashion & Content Stylist

gINA LAMBERt Creative Director

XENIA INg

Associate Art Director

LEAH FRIEL

Chief Photographer

Sizzlin’ Prime Time Menu 3 course menu for $42.95 available 5pm - 6pm

Happy Hour nightly in our lounge 5pm - 7pm

Wine Wednesdays 25% off bottles of wines

www.ruthschrishawaii.com

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JENNIFER SOJOt MOLLY WAtANABE Sales

ALISON AKAu

Operations Manager – Magazine Division

KIMI MAtAR

Events Director

CONtRIButORS Writers: Kathy YL Chan, Don Chapman, Lynn Cook, Fern Gavelek, Nadine Kam, Ed Kemper, Steve Murray, Allison Schaefers, Yu Shing Ting, Roberto Viernes, David M. Williams Photographers: Anthony Consillio, Marco Garcia, Emily Helen, Randy Magnus, Lester Tabucbuc, Lawrence Tabudlo, Nathalie Walker

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. © 2012 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: Lianne Bidal Thompson | lthompson@staradvertiser.com

ABC Membership Applied For

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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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INDULGE | SHOPPING FINDS

Summer Essentials From brightly hued bangles to take-anywhere totes, these fashionable accoutrements are haute. BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

(Clockwise from top right): PRADA ‘Saffiano Vernice Bianco’ handbag $1,750; FENDI ‘Silvana’ wicker bag with crocodile leather front flap and calfskin trim $10,080; FENDI ‘Daisy’ collection bangle in navy and ochre $700; MICHAEL KORS gold bracelet $85 and MICHAEL KORS gold ring $55 from DFS GALLERIA WAIKIKI; DIOR turquoise scarf $540; DIOR thin bangle in opaque $380; DIOR triangle bangle in opaque $490; ESCADA sunglasses $290 DIOR ‘Tutti Dior’ voyageur wallet $760; CHRISTIAN LOUBOUTIN ribbon buckle/rope espadrille wedge with trademark red sole $535 from NEIMAN MARCUS; SEE BY CHLOE stripe bangles (set of three) $60 and solid bangles in lemon $55 from DFS GALLERIA WAIKIKI

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BOTTEGA VENETA multicolor enameled oxydized silver necklace $6,500 and silver cuffs (left to right) $1,480, $5,250 and $6,120. photo courtesy Bottega Veneta

JIMMY CHOO ‘Capris’ basket top-handle raffia bag $895 and ‘Poplar’ black patent espadrille wedge (also available in patent nude) $385.

MIU MIU sandals with seahorse shape strap $950 (Also available in starfish $695 and crab $890 design).

LOUIS VUITTON reinterprets the iconic Alma bag in a rainbow of colors, offering a feminine and sophisticated shape, ideal for everyday use. Price available upon request. Photo courtesy copyright Louis Vuitton/Bruno Asselot and Philippe Jumin

ANTEPRIMA ‘Bandiera’ bag $296 From Anteprima’s spring/summer 2012 collection, the ‘Bandiera’ bag is the perfect fashion accessory to celebrate Independence Day. Photo courtesy Anteprima H I L U X U RY JU N E /J U LY 20 1 2

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Tools of the Trait

Accessories for every kind of personality BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

MODERN GENTLEMEN Bring out your inner Cary Grant.

(Clockwise from top right): EMPORIO ARMANI degrade fedora hat $205 and degrade blue silk 7cm skinny tie $185; PAUL SMITH navy polka dot socks $35 and striped socks $30 from NEIMAN MARCUS; DIOR HOMME thin lock bracelet $310 in black and beige; JOHN HARDY blue bead necklace $325 and bracelet $195 from NEIMAN MARCUS; THE ART OF SHAVING razor stand $100, razor $80 and Ocean Kelp with Light Aromatic Essential Oils (pre-shave gel, shaving cream, shaving brush, after-shave lotion) $100 from NEIMAN MARCUS; PRADA menâ&#x20AC;&#x2122;s cosmetics pouch $245.

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TRANSITION® This street-legal airplane is the ultimate in personal aircraft Its wings fold, allowing it to drive on any surface road. www.terrafugia.com photo courtesy Terrafugia

TECHNO-PHILE

High-tech meets high style.

PRADA 4GB USB flash drive key trick in signature embossed saffiano calf leather. Available in an assortment of colors, including green, yellow, red, pink, orange, blue and black $185.

FENDI mini logo embossed rubber iPhone 4 cover, available in a variety of colors $110.

RIMOWA black European calfskin iPad case $280 SALVATORE FERRAGAMO ‘Revival’ iPad case $850 PRADA iPad sleeve in signature embossed saffiano calf leather, available in an assortment of colors. Shown in blue $300.

LEDIX FURTIF This mobile phone, five years in the making, is the first with a carbon fiber structure. Adding to its equisite design is the Flying Solitaire, the world’s most off-centered tourbillon. www.celsius-x-ii.com photo courtesy Celsius X VI II

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INDULGE | SHOPPING FINDS

CAR SHOE racing stripe driver in navy blue with contrast tie-front and 360-degree lacing, leather lining and rubber driving sole $395. Available exclusively at NEIMAN MARCUS.

MARC BY MARC JACOBS blue zipper wallet $148 and belt $68 from DFS GALLERIA WAIKIKI.

GOPRO HD HERO2

GOOD SPORT

Outdoor equipment picks up panache.

Capture professional full 170-degree wide angle, 1080p video and 11megapixel photos at a rate of 10 photos per second with the new HD Hero2. Available in an outdoor edition, motorsports edition or surf edition $299.99 Available at Hawaiian Island Creations and various retailers throughout Hawaiâ&#x20AC;&#x2DC;i Photo from GoPro

LOUIS VUITTON 4motion sunglasses. Designed for high-level sports enthusiasts, the LV 4motion sunglasses are inspired by the four elements: earth (brown frames, $770), fire (black frames, $685), air (gray frames, $685) and water (navy frames, $685). The earth style also comes with interchangeable brown or yellow lens. Photo by Nathalie Walker

BABOLAT and EMPORIO ARMANI collaborative EA7 tennis racquet $315; EA7 BY EMPORIO ARMANI tennis bag $185.

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MR. HANDYMAN Form meets function.

SALVATORE FERRAGAMO Photo courtesy Bills Khakis

workman leather tophandle tote bag with large exterior pockets. Also available in brown $1,750 Photo by Leah Friel

Corporate Chic Bills Khakis continues to construct long-lasting casualwear.

TRUCKER’S FRIEND If you need to hack, pull, pry or pound something, this all-purpose, made in the USA tool designed for professional truckers is the one you want. It’s a rust-resistant curved ax equipped with a hammer and nail puller, spanner, pry bar and lever, tire chain hook, shock-absorbing powergrip. Photo courtesy Innovation Factory

KING BABY STUDIO cross engraved pocketknife $1,660 from LAKI HAWAIIAN DESIGN at Royal Hawaiian Center.

LEATHERMAN Charge TTi features 19 tools in one, 8-bit count and premium comfortsculpted titanium handle scales and the S30V stainless steel clip-point knife $190 www.leatherman.com Photo from Leatherman

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Among the closet essentials every man needs to have, especially in Hawai‘i, is a great pair of khaki pants. While the word khaki refers to the color, khakis have become a universal noun for a style of cotton twill pant that has a comfortable, relaxed fit. It’s also very versatile—more so than a pair of jeans. “You can take your khakis and wear flip flops and a T-shirt, and be very casual,” explains Bill Thomas, founder/CEO of Bills Khakis. “Or you can take that same khaki pants, have it pressed, and wear it with a coat and tie and leather shoes and go to just about any business or social function.” Today’s trends have taken the khaki pant to a more tailored look with an assortment of colors. There also are a variety of fabrics, including lighter-weight materials that are great for summer, and heavier-weight options that are better for winter. However, the most important factor to consider when selecting a pair is fit. The rule is simple—not too big, not too tight. “Our product is really inspired and modeled after the original World War II khakis,” adds Thomas, noting that they cut and sew all their garments in the United States. “We offer three different fits; you also can choose from plain or pleated styles within two of those fits. Not everyone can fit into the same (cut of) khakis. Everyone’s got to try it on and look at it. It should fit with comfortable room to move. “We also offer custom hemming so you have the option of having the pants finished to your length, or you can get it unfinished and take it to your own tailor.” In Hawai‘i, you can find Bills Khakis at Surf Line Hawaii on O‘ahu and Hualalai on the Big Island. It’s also available online at www.billskhakis.com. —by Yu Shing Ting

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Photo courtesy Diane Von Furstenberg

Paul Maria Salon

INDULGE | SHOPPING FINDS

The jumpsuit has been around for decades, falling into fashion every few seasons or so while never truly falling out. In the ’70s, the jumpsuit trend was very disco; think Studio 54 and Halston. From skintight and belted, shiny material and denim fabrications to more flowing chiffon or silk styles, the one-piece jumpsuit made a triumphant splash in that decade. Shortly, it would work its way into the permanent style lexicon.

As most style statements on their way to becoming a classic, the jumpsuit would return periodically in various forms. In the last several years the one-piece jumpsuit has really become something of a staple. From stylish short versions perfect for summer parties to more glamorous versions in black silk or floral prints for formal events, the jumpsuit or romper has become a go-to piece. Wear one, and you’re effortlessly straddling the line between dress and pant. It’s the best way to merge styles—a new option that takes your look a step further. Many designers now make jumpsuits and rompers a regular part of their runways, especially in the spring and summer seasons. Diane Von Furstenberg (two of which are pictured here), Stella McCartney, Alexander Wang, Lanvin, YSL, Alexander McQueen…the list goes on and on. Depending on personal style, anyone can absolutely find a one-piece look that works.

After 23 years in the islands, Paul Maria has opened his highly anticipated salon in the heart

Accessorizing is key with a jumpsuit. When wearing one with a lot of color or a strong print, you’ll want to tone down your accessories and let the jumpsuit itself be the statement piece. If your jumpsuit of choice is black and bold, you’ll want to let your jewelry and accessories make the statement. Don’t overdo it, though— sometimes a jumpsuit on its own can be a lot of look, which is really one of the best things about them. With one statement piece, you don’t need much else to make a fabulous impression.

Oahu’s east side. Visit us at our location on Waialae Avenue. Specializing in cut, color and texture services

Photo courtesy Diane Von Furstenberg

of Honolulu, serving

By appointment, Tues - Sun

TREND…

808.737.3878 3443 Waialae Avenue paulmariasalon.com

with Molly Watanabe

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President & Principal Broker

China Sales Director

PATRICIA CHOI

MAGGIE L. HUANG, RA

R, CCIM, CIPS

Tel: (808) 734-7711 E-mail: hawaii@choi-realty.com

Honolulu’s #1 Luxury Broker

Discover Hawaii’s Most Spectacular Waterfront & Luxury Properties! www.ChoiRealty.com Call Our Agents Today

黄立梅中国地区客户市场营销总监 Cell/电话: (808)398-0443 E-mail: maggiehawaii@hotmail.com Blog/夏威夷房地产微博： http://www.weibo.com/hawaiimaggie

Japan Sales Director

China Sales Director

MAMI Y. TAKEDA, RA, CIPS

TINGTING ZHANG, RA

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HI SOCIETY | RSVP

HAwAII SYMpHONY ORCHESTRA OpENING NIGHT RECEpTION Photography by lawrence Tabudlo

Vicky Borges, Jimmy Borges, Mona Abadir

There was electricity in the air the evening of Hawaii Symphony Orchestra’s opening night reception. The crowd of well-wishers gathered at Washington Place, excited to witness the launching of the newly formed orchestra. Guest pianist Lisa Nakamichi and conductor Naoto Otomo were among the musicians on hand to mingle with eager music fans.

Steve Flanter, Charlene Flanter, Lindsay Groves, Steven Monder

Naoto Otomo, Youmi Otomo, Christine Suehisa-Jang, Ignace Jang

Jim Moffitt, Steven Monder, Lisa Nakamichi, Bambi D’Olier, Mitch D’Olier

Ken Robbins, Noe Tanigawa, Sasha Margolis Richard Kersten, Sandra Kersten, Dede Guss, Barron Guss

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Charise Shigeta, Dianne Bosworth, Laurie Nakamoto, Terry Ogawa, Monica Jennings, Joy Miyasaki

Trudy Wong, Shaaroni Wong, Maile Thompson, Irene Kwan, Barbra Pleadwell, Kimberly Miyazawa Frank

Lori Hamano, Danielle Kasparek, Amy Apisa Hitzeman, Jill EcKart, Janet Martin

Nancy Pace, Lisa Haeringer, Carol McNamee, Betsy Hannah

SACS IN THE CITY Photography by Lawrence Tabudlo It was the ultimate “Girls Day” when the Junior League of Honolulu held its eighth annual Sacs in the City luncheon at the Sheraton Waikiki. Guests were treated to a fashion show featuring Diane von Furstenberg’s designs and a silent auction themed “The Experience of Luxury.”

Michelle Olo, Sherri Vallejo, Lizette Chang-Zahn

Leilani Keough, Cathy Lee, Barbara Marumoto

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ASSETS SCHOOL FuNDRAISER Photography by lester Tabucbuc Guests took a bite out of the Big Apple at Illumnation, New York New York, the annual gala fundraiser for Assets School. Fabulous entertainment, along with the cuisine of 10 guest chefs, prize drawings and both live as well as silent auctions helped transform the Hawaiâ&#x20AC;&#x2DC;i Convention Center into the city that never sleeps.

Randy Chu, Kris Chu, David Oyadomari, Tammi Oyadomari, John Morton

Guy Kitagawa, Cynthia Kitagawa, Paulette Wo, Bub Wo

John Matias, Sharon Weiner

Mike Travis, Suzy Travis, Ryan Mesa, Lucy Sanders

Dan Cooke, Jade Moon

Dan Hartenstein, Mayor Peter Carlisle, Norman Shinno

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John and Lora Johnston, Jan Gardner, Tom Markson, Bobbie and Brad Brock

Mike and Sandy Irish, Sen. Clayton Hee

Stan Cadwallader, JoAnne Vieira, Pamela Burns, Jim Nabors

Bonnie Osaki, Steve Prieto, Jacque LeBlanc

TuxeS & TAILS 2012, uNLeASHeD! Photography by Anthony Consillio

Animal lovers gathered at the Royal Hawaiian Hotel’s Monarch Room for the annual Tuxes & Tails benefit for the Hawaiian Humane Society. Before dinner, guests enjoyed Tapas Tails & ’Tinis on the Ocean Lawn. The auction featured unique offerings such as a Pineapple Room lunch with UH Football Head Coach Norm Chow, a getaway to Red Mountain Resort & Spa and a photo session for your pets with Santa Paws.

Lorraine Shaughnessy, Jessica Dunn, Martin Beardeaux, Kate Linton

Helen Gary, Frank Haines, Mary Weyand

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HOOPLA Photography by lawrence Tabudlo

John Conway, Randi Conway, Dawn MacNaughton, Duncan MacNaughton

HOOPLA, the annual gala fundraiser for La Pietraâ&#x20AC;&#x2122;s financial aid program, once again delivered an evening of delicious food, wine and entertainment. The event netted more than $250,000, making it a huge success.

John Eveleth, Lissa Guild Eveleth, Mary Philpotts McGrath, Alice Guild, Di Guild

Vittorio Alliata, Dialta Alliata, Ethan Abbott

Guy Hagi, Kim Gennaula, Pam Maeda, Calvin Maeda

Mike Moses, Mahina Hugo, Kelley Hoen, Tom Hoen Tony Crabb, Wendy Crabb, Kristin Crabb, Cindy Foster, Brynn Foster, Hugh Foster

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Ken Frankhauser, Patricia Storino, Dr. William Loui, Suzan and Robert Bach

Sandy Wong, Keahi Tucker, Maile Kawamura

Kwai Young, Dr. Byron Young, Michelle Cox, Dr. Dana Gingell, Dr. Owen Chan

Greg Lyons, Karen Lyons, Norm Chinn

PiNK TiE BALL Photography by leah Friel The Hawaii Affiliate of the Susan G. Komen Race for the Cure held its inaugural Pink Tie Ball at the appropriately hued Royal Hawaiian Hotel. The formal event, complete with pink champagne, silent auction and dinner, honored Dr. William S. Loui, chief of oncology at Queenâ&#x20AC;&#x2122;s Medical Center.

Alan Van Etten, Leslie Hayashi, BethAnn Kozlovich, Bill Sage

Steven Loui, Jerilynn Fujitani, Sarah and Mike Lum, Shirley and Dr. Calvin Kam

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ExECUTIvE vINEYARDS 2012 Photography by leah Friel

Michael Hahn, Unyong Nakata, Dan Nakata, Shawn Benton, Mark Masutomi

The 2012 Executive Vineyards, a fundraiser for the Shidler College of Business Alumni Association, was held at the Kahala Hotel & Resort. This wine tasting event featured fine wines from around the world, great food and entertainment by Manoa DNA.

Lee Steele, Eileen Steele, Ella and Denis Isono

Gabe Lee, Carri Fujii, Lillian Rodolfich

Ross Murakami, Dayle Murakami, Dave Heenan

Toby Tamaye, Alison Inamine, Malcolm Inamine, Heidi Wild, Jack Jancek Alvin Katahara, Lesley Kaneshiro, Laurie Fukumitsu, Patricia and Larry Rodriguez

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Robert Whitfield, Ceri Whitfield, Marjorie Francis, Dennis Francis, Chuck Furuya

Chris White, Heather White, Wendy Riedel, Florian Riedel, Brodie Callender

Lucy Lean, Dave Kennedy, Diane Citrin, Krissy Lefebvre

Chad Weigle, Holly Weigle, Katie Caldender, Heather White, Munsok Geiger, Kevin Geiger

MADE IN AMERICA Photography by Randy Magnus Hot on the heels of its first Made in America event, the Four Seasons Hualalai presented a second installment, featuring some of todayâ&#x20AC;&#x2122;s top chefs including Nancy Silverton, Matt Molina, Josiah Citrin and Ludo and Krissy Lefebvre. Food author Lucy Leanâ&#x20AC;&#x2122;s book, Made in America: Our Best Chefs Reinvent Comfort Food was also featured at this foodie getaway.

Shannan Okinishi, Sara Uemura, Brad Packer, Linda Woo, Robert Whitfield, Kimi Matar

Julie Fontenot, Richard Miller, Kimberly Castro, Chris Engelskirger, Jeff Stepanian

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al Wong, Cori Weston, dr. gabriel Ma, Bob Harrison

Paul, lisa, Minnie, Tom, Mi and Susan Kosasa

MOnSIgnOr CHarlES KEKuManO BEnEfIT dInnEr Photography by Anthony Consillio The 14th annual Monsignor Charles Kekumano Benefit Dinner honored Dr. Thomas and Mrs. Mi Kosasa with the Noblesse Oblige Award for Service. The evening included a silent and live auction featuring trips, jewelry and more. Proceeds from the dinner go to the Kekumano Scholarship Endowment Fund at Maryknoll School.

Eric Schiff, dr. Patricia lee, darryl Wong, gino gabrio

Ted davenport, John foy, Jay Higa, gerald Shintaku

Micah Kane, Bing Yang, greg norman, dale nagata, Howard dashefsky

grEg nOrMan annOunCES nEW gOlf TOurnEY Photography by leah Friel An eager crowd of golf fans gathered at the Pacific Club to hear World Golf Hall of Famer and two-time major championship winner, Greg Norman announce the dates for the Pacific Links Hawaiâ&#x20AC;&#x2DC;i Championship. Set for September 10-16 at the Kapolei Golf Course, the championship will field 81 Champions Tour pros and features a purse of $1.8 million.

Bing Yang, Jim Pappas, danny Kaleikini, Michael Pietsch

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Jeff and Carolyn Menning, Linda Woo and Michael Haddock

Ernie and Melanie Martin

Keoni and Kara Wagner, Jane and Jerry Mount

Sandy Johnston, Steve and Valerie Wyman

HaWaii THEaTrE CENTEr GaLa FuNDraiSEr Photography by lawrence Tabudlo Jeremy Grad, Marissa Luning, Jodie and Kevin Yim

Theater fans gathered for An Evening at the Jester’s Court, the annual black-tie gala for the Hawaii Theatre Center. The festive evening at the Kahala Resort & Hotel featured cocktails, a lavish dinner and silent auction items such as dinners at private estates, fine jewelry and luxury getaways. Proceeds benefit the Hawaii Theatre Center’s efforts to provide educational programs for Hawai‘i school children and their families.

Jerry and Tan Staub, Deena and Bill Nichols

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CONTEMPO GALA Shim Ching, Candice Naylor-Ching, Allison Wong, Stephan Jost, Al Tomonari

Jim Lally, Jojo, Indru and Gulab Watumull, Stephan Jost

Ash Matar, Robert Saracco, Shelley Wilson, George Kaluhiokalani, Gae Bergquist-Trommald, Chris Hochuli

Photography by Anthony Consillio This year’s much-anticipated ConTempo took place at Neiman Marcus once more. The first ConTempo since Honolulu Academy of Arts and The Contemporary Museum merged, a long line of cars was already found snaking around Neiman’s porte-cochère by sun set. Once inside, guests were warmly greeted by ConTempo chair Candice Naylor-Ching and Neiman Marcus General Manager Al Tomonari. For the first hour, the ground floor was buzzing as the chicly dressed crowd mingled with cocktails and silent auction iPods in hand. Though works of art for sale were showcased prior to the big night, sculptures and paintings from the likes of Aaron Padilla, Tracy Teraoka Gunn, Brad Huck and Yvonne Cheng—to name a just a few—were on display for art aficionados and novices alike to admire. From the gorgeous floral centerpieces by events guru Steven Boyle, to the sumptuous feast held at Mariposa (in addition to the men’s departmentturned-dining room), guests were treated to a delightful dinner experience on the third floor. Meanwhile, back on the first floor, auction items tempted guests to place their bids to benefit the Honolulu Museum of Art, and postdinner entertainment kept partygoers on their toes on the dance floor till evening’s end.

Gov. Neil Abercrombie, Duane Preble

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Richard Kennedy, Steve prieto, Tara Young, avi mannis

Thurston and Sharon Twigg-Smith

Gwen pacarro, linda Wong, Danny Kaleikini, Crystal Rose, Rick Towill, Gary pacarro

Skip Shuck, melissa Jackson, Donna and Steve DeBiasi

George norcross, Tyrie Jenkins, noel and Cameron Brown

Beau Bassett, Kamani Kualaau, William Scott

Dr. Richard and elizabeth Grossman, Judy pietsch, Yvonne Cheng, michael pietsch

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Photo by leah Friel

HI SOCIETY | Business Profile

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Built to Last

Howard Hughes Corp.’s David Striph reaches great heights with his latest projects. By Allison schAefers

aviD Striph, the top manager in Hawai‘i for The Howard Hughes Corporation’s existing and developing real estate, has a bird’s-eye view of the ongoing construction within Ward Centers’ 60-acre complex from the roof deck of the company’s headquarters. From his vantage point, Striph could clearly see construction workers putting the final touches on T.J. Maxx, which opened in May. He points out that the painting portion of a $3.5 million refurbishment at Ward Centre, next door, also is about 90 percent complete. If Striph walks to the other side, he can take in a Diamond Head vista and see the sun cast sparkles on the Pacific Ocean. It’s a heady view from the top. But those who know Striph say that he isn’t the type of leader to take a long-angled approach. Most often, he’s on the ground where he can play a greater role in Kaka‘ako’s emerging vision. “I really think that we have the opportunity to make a huge impact on the city, because we are halfway between Waikiki and downtown, and we are the largest landowner in Kaka‘ako by a long shot,” Striph says. Ward Centers currently is a 550,000-squarefoot shopping district with six specialty retail centers, including more than 135 shops, a variety of restaurants and an entertainment center with a 16-screen movie theatre. However, a 15-year master plan approved in 2009 by Hawaii Community Development Authority gives The Howard Hughes Corp. the right to put up to 9.3 million square feet of mixed-use development on its lands. The plan, which Howard Hughes Corp. intends to modify, allows for the construction of 4,300

residential units on 7.6 million square feet, 5 million square feet of retail and 4 million square feet of office, commercial and other uses. “We are working on refining that plan. We’ve met with the state, city and county officials, and other members of the community to talk about it,” Striph says. “We want to listen and learn. We want to create a neighborhood here—one that reflects the history of this land, which goes back to Victoria Ward and her husband.” In the next few months, Striph says that he will have more to say about the direction that Howard Hughes Corp. will take in Kaka‘ako and at Ala Moana Center, where the company also owns the right to develop a residential condominium tower over the Nordstrom parking structure. “We are redoing the design for the condominium tower,” he notes, adding that the project may go into sales by year’s end. Howard Hughes also is close to signing a large national anchor to fill the 30,000-squarefoot space left vacant by Borders Bookstore and hopes to sign a tenant to fill the space beneath T.J. Maxx at the Ward Village Shops, according to Striph. Ida Teiti, owner of the Tiare Teiti in Ward Warehouse, is one of Striph’s recent local additions. She was selling Tahitian clothing out of her garage, when a chance encounter with Striph at a wine tasting led to the opening of her first storefront. “I asked her husband where he got his coollooking shirt and he said that she made it,” Striph shares. “I told her that she needed to sell them at Ward. When she said that she couldn’t afford it, I told her to come talk to me anyway.”

“I’m a people person,” says Striph, who learned the value of relationships from his parents’ 65-year marriage.

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Courtesy David Striph

HI SOCIETY | Business Profile

Tiare says she didn’t realize that Striph was serious until she saw his picture in the Honolulu Star-Advertiser. “There he was in the money section,” she says. “I just about choked. I went to see him and it’s been great. We opened last October.” Striph said getting to know tenants like Teiti, and volunteering for the YMCA of Honolulu and NAIOP, the Commercial Real Estate Development Association, are part of what he likes most about his new job. “I’m a people person,” says Striph, who comes from a family where relationships were important. Although he has has only been in Honolulu for a year, he managed to be one of the most successful fundraisers for the YMCA of Honolulu’s annual support campaign, says Michael Broderick, president and CEO of YMCA of Honolulu. “David is a very engaged board member. He cares deeply about youth development, healthy living and social responsibility, and has really committed himself to the Y,” Broderick adds. Striph says he learned how much relationships matter from his parents, the late Burt and Marie Striph, who were married for 65 years. “They taught me to be relationship-oriented,” says Striph. “I’ve been married to Carol for 29 years. I’ve made and kept friends at every place that I’ve ever worked.” Striph points out that a decade-long friendship among David R. Weinreb, CEO of the Howard Hughes Corp., Grant Herlitz, the company’s president, and himself is the reason that he’s even in Hawai‘i. “They had a company based in Dallas and they needed a loan,” he says. “I made them a $45 million loan and we all became friends.”

Striph on the flight deck of the uSS John Stennis, a nuclear aircraft carrier, about 100 miles off the Big Island. “One of my coolest moments in Hawai‘i, I got to do an arrested landing onto the carrier and a catapult takeoff.”

After Ward Centers’ former owner General Growth Properties came out of bankruptcy and Howard Hughes emerged as a separate company, Weinreb and Herlitz took Striph to lunch and made him an offer that he couldn’t refuse. Striph quickly convinced Howard Hughes employees in Hawai‘i that he was the right man for the job, says Bobbie Lau, general manager of Ward Centers. “He comes to us for our thoughts and ideas and he challenges us,” Lau says. “He’s not a micromanager, but he’s very available to us.” Despite the pressure and pace of the job, Striph takes time to “kick his feet up on the desk” and brainstorm with his employees, she adds. And, sometimes, Striph uses unconventional methods to keep employees on their toes, according to Lau. “He’ll come out of his office, call out to a person, they’ll look up and he’ll throw a Nerf ball to them,” she says. “He’s a really fun person to work for in a professional way.” Nicole Roberts, who worked with Striph from 1996 to 2000, describes him as the kind of manager who employees want to follow. “I started as an administrative assistant in a bad economy and he gave me the chance to use my math degree as an analyst,” says Roberts. “He took me under his wing and opened up a door of opportunity for me that would not have existed if he had not been there to mentor me.” Roberts, who is now a financial manager for Kaiser in Orange County, says that she models her own management style after Striph. “He was genuine and transparent,” she says. “He was patient and understanding, and his ears were always open. I’d love to work for him again.” u

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enter the

Dragon

Ed Hardy inks skin, silk & canvas. BY BRIAN BERUSCH

Photos courtesy ed Hardy

Left to right: Wave Warrior, 2005. lithograph with metallic gold powder, ed. 25; Published by Shark’s Ink, lyons, CO; Hardy at work in his studio.

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n the summer of 1963, Don Ed Hardy skirted the sunny Californian coastline to arrive in San Francisco on the heels of a movement that has come to define that progressive town for the last half-century. But unlike Kerouac, Ginsberg or the legion of hippies that followed a few years later, Hardy came in pursuit of a degree in print making at the Art Institute of California in San Francisco. Why? Because images tattooed on the arms of soldiers returning home to his sleepy beach town were indelibly etched on his soul since the ripe age of 10. “My buddy Len Jones, his father was in the Army and had these killer tattoos. I became obsessed,” shares Hardy, 67, who spends ample time at his Kaimuki home every summer. “That launched me into what I called ‘monster art,’ like the kind of stuff you’d see on the muscle cars of the mid or late 1950s—flames and women and stuff.” Around the time he took to surfing (at 14), he came across a book of Japanese art, thinking “this could really be developed” in the tattoo realm, after the sailor stuff began to seem “tired.” Before even graduating from the Art Institute, Hardy was accepted into Yale University’s graduate school program. But the success of a tattoo parlor he’d opened in North Beach—ground zero for the Beat movement and assorted poets, hipsters and riffraff who steered away from the tree-hugging HaightAshbury scene—kept him rooted in the Bay Area. “Some time in the ’60s”—a phrase that surely gets muttered quite a bit by h i L u x u ry Ju n e /J u ly 20 1 2

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Photos courtesy ed Hardy

At left: Hardy with his son Doug, who runs his eponymous tattoo parlor. Below: Hardy’s Tattoo the World premiered at the 2009 Honolulu International Film Festival. It’s also played at MoMA and will be screened at the Honolulu Museum of Arts on July 6.

anyone who partook in the era—Hardy met Sailor Jerry, who was single-handedly responsible for the development of skin art in the U.S. But, unlike today, when tattoos are the norm among 20-somethings, Hardy attests times were a tad different. “It was a very closed-mouth business. People didn’t talk about it much. It was still a back-alley kind of thing,” he adds, noting that this prompted his first trip to Honolulu in October of 1969. “We had a really intense correspondence right up until he died in ’73, when we were about to open a shop together in Honolulu’s Chinatown.” Sailor Jerry’s South Seas Tattoo on Smith near Hotel Street was eventually purchased by Mike Malone (it’s now called Eternal Body Shop), another legendary inker. After Jerry’s passing, Hardy retreated to Japan, where he always imagined he’d live for at least five years. Although it happened quicker than he imagined, a revelation there pulled him back to the States. He’d open a studio in the spring of ’74, where, instead of clients picking an image off a wall, he’d consult with them—work with them—on a picture. This was novel at the time. However, like any iconic artist, Hardy zigged when the industry and art scene zagged, launching headlong into a publishing venture called TattooTime, which was a catalog of sorts put out in 1982. The series of books became the manual of tattooing, dragged to all corners of the globe for shows, shops and expositions. Although Hardy ceased the printing after only a handful of issues, his project this year is a re-issue of the originals, which will be released as a box set around the holidays. “One of the things I like to mention is that, on the cover of one

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A Broadway Director’s Musical Homecoming Greg Zane is hoping for a lot of rain when he returns to Hawai‘i this summer. The local-born, New York-based dancer-choreographer-director will be back in town to direct Diamond Head Theatre’s production of Singin’ in the Rain, and he plans to have plenty of liquid sunshine spilling onto the stage. “People should be prepared to get wet from all the splashing,” he says. “It’s one of those shows that will make you feel good after seeing it. It’s the perfect summer show.” The production is also timely, given the recent success of The Artist and Hugo, two films that focus on the magic of silent films. Scenes in The Artist pay direct homage to Singin’ in the Rain, which is set in that waning Hollywood era. “Silent films are back in vogue right now,” Zane says. “You are more active in interpreting what’s going on because you don’t have the voice that can tell you so many things. With silents, you are invested a little more,” he adds, noting a revival of Singin’ in the Rain in London’s West End. “I wouldn’t be surprised if it comes to New York.” Zane appeared in Broadway’s The King and I in 1999, which prompted DHT artistic director John Rampage to invite him to direct a production of the musical. “He created a monster,” says Zane, who returns home annually to direct a production for the theater. Never daunted by the scope of a musical, he says, “I go to sleep thinking of the show and I wake up in the morning thinking about the show. It’s all about fitting all the pieces together to create the big picture. I try to channel all the cast toward the same goal of storytelling. We’re all storytellers on stage.” What you won’t find on his set is the sort of histrionics and diva-like behavior associated with the new TV series, Smash. “Smash is so unrealistic. In the real world, none of that is tolerated. But I’m happy for Smash because it gives musical theater exposure—as well as giving my friends in New York work.”

Photo courtesy Greg Zane

of the later issues of TattooTime, we featured the work of a local Hawai‘i guy, Leo Zulueta. He was into the straight black graphic stuff, after a stint he did doing punk rock posters. We came up with this name for his stuff—‘New Tribalism’—and it spread like crazy. I mean, it had a huge social impact.” Yet throughout all of this, Hardy maintained his style: highly detailed, colorful Japanese dragons. But after 40 years of tattooing people with these highly coveted images, he attests that it wasn’t until he etched his images onto a lithograph, spun a few prints and even picked up a paintbrush that the impression really traveled the globe. In 2003, he was approached to license a few images to a clothing maker, and the images we’re all familiar with—the colorful dragons—were emblazoned on hats, T-shirts, jeans and so on. Hardy had seeped from the skin to the silk. Today, Hardy can be found nearly daily at his painting studio, right behind his tattoo shop on Lombard Street and Columbus Avenue in North Beach. His son Doug runs the shop, which is still set up in the old-time parlor style. Of course, when asked what it’s like to see an image you sketch onto a tear of paper inked on someone’s body for life go from a taboo, bad-boy sort of thing to completely mainstream, his answer is prophetic. “It’s completely mind-blowing,” Hardy says. “It’s like The Twilight Zone. Just like the TV show. Everything seems normal at first, and then it flips.” Hardy still keeps up with those he refers to as the “cronies” of the business, but he’s done with the conventions and the spotlights. “It was great to me, for a long time. But I’m mainly out (touring) on my painting and art stuff. I’ll do shows in Texas and all over California this year. My 500-foot-long dragon painting travels a lot. It was at Linekona (in Honolulu) in 2004, was very well-received there. I’ll do some surfboards for the occasional Surfrider Foundation event to raise money for a cause.” But his travels these days take him and his wife (of more than 40 years) to Japan, London, Paris and Hawai‘i. In 2010 a documentary called Ed Hardy Tattoo the World released. And as much as he claims he’s settled, in the art world, there’s always another medium. “I recently inked a board for an old pal, Robert “Wingnut” August. That was pretty cool,” Hardy concludes. u

Singin’ in the Rain runs July 20 through Aug. 5 at Diamond Head Theatre. Tickets are $12 to $42. Call 733-0274. —By Nadine Kam

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Courtesy Tom Moffatt Productions

HI SOCIETY | The ArTs

Arts Calendar

Clockwise from far left: Melissa Etheridge returns to Hawai‘i with concerts on O‘ahu and Maui; Danaë, acrylic on canvas by Andrew Rose is part of Kaleidescope on view at the Andrew Rose Gallery; Self Portrait as Captain James Cook, oil on canvas by Peter Shepard Cole, 2011 is on view at the Honolulu Museum of Art at First Hawaiian Center.

Performances:

The Brothers Cazimero return to Kahilu Theatre with their presentation of chants, dances and songs of their ancestors. June 2, Kahilu Theatre, 885-6017 The once-controversial play, A Doll’s House, tells the tale of Nora Helmer as she blossoms from her life that was once ruled by her father, then her husband. June 8-July 1, The Actors’ Group, 722-6917 An all-star lineup of Hawai‘i’s best ki ho‘alu (slack key) guitar players—including George Kahumoku, Dennis Kamakahi and Jeff Peterson—take the stage in this laid-back concert. Ki Ho‘alu Guitar Festival, June 24, Maui Arts and Cultural Center (MACC), 242-7469

Honk! A Musical Fairy Tale, is a musical adaptation of the Hans Christian Andersen story, The Ugly Duckling. June 28-July 15, Manoa Valley Theatre, 988-6131 The thought-provoking play Kamau A‘e follows one man’s journey as he confronts issues of the Hawaiian Sovereignty movement. Through July 1, Kumu Kahua Theatre, 536-4441 Talkies are taking over and Don Lockwood needs to find a replacement for his grating (in more ways than one) co-star, Lina Lamont. His salvation comes in the form of chorus girl Kathy Seldon in the classic favorite, Singin’ in the Rain. July 20-Aug. 5, Diamond Head Theatre, 733-0274

Melissa Etheridge rocks her way through Honolulu and Maui, July 23, Neal S. Blaisdell Concert Hall, 768-5252 or ticketmaster.com; July 24, MACC, 242-7469.

On View:

Hiroshige: An Artist’s Journey focuses on “Japan’s Artist,” Utagawa Hiroshige (1797-1858). This exhibit presents prints from Hiroshige’s Fifty Three Stations of the Tokaido and Night Snow at Kambara. June 14-Aug. 12 at Honolulu Museum of Art, 526-0232

Manu‘unu‘u Ka Welolani- The Chiefly Cultures of Polynesia is an exhibit that focuses on symbols of rank, including ivory adornments and feathered cloaks. Through summer 2012 at Bishop Museum, 845-3511 Jurors from around the state selected works for Fourth Schaefer Portrait Challenge, featuring portraits created by 57 Hawai‘i artists. The artists were tasked with creating a portrait someone who lives in the state and has a significant connection to the artist. Through Sept. 14 at Honolulu Museum of Art at First Hawaiian Center, 526-0232

Andrew Rose: Kaleidescope, a body of new 2012 paintings by Rose. This is the gallery’s first solo exhibition by its founder. Through June 22 at Andrew Rose Gallery, (808) 599-4400 Biennial of Hawai‘i Artists X features the works of this edition’s chosen artists: Mary Babcock, Solomon Enos, Jianjie Ji, Jaisy Hanlon, Sally Lundburg and Bruna Stude. Each exhibits a body of work in provided gallery space. Through July 22 at TCM-Spalding House, 526-0232 Hawai‘i’s mixture of cultures rich with tattoo traditions has proven fertile ground for the art of tattoo. Tattoo Honolulu celebrates the evolution of this art form, from centuriesold Hawaiian tradition, to American tattoo artist Norman Sailor Jerry Collins as well as the traditions found in Japan and throughout Polynesia. June 14-Jan. 13, 2013 at Honolulu Museum of Art, 526-0232

On Paper is a group exhibition featuring works by Frank Gehry, Linda Kane, Jasper Johns and more. July 6-Aug. 24 at Andrew Rose Gallery, 599-4400

Courtesy Honolulu Museum of Art

Get ready for over-the-top fun in Xanadu. Follow Greek muse Kira on her quest to help Sonny with his goal of opening a roller disco. The score includes Magic, Suddenly and Xanadu. June 1-17, Diamond Head Theatre, 733-0274

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©2011 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Coldwell Banker Pacific Properties Office Is Owned And Operated by NRT LLC.

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INDULGE | WATCHES

GREUBEL FORSEY Quadruple Tourbillon Secret 43.5mm Platinum case.

The New Collectible Timepieces to last a lifetime BY HILUXURY TEAM

ROLEX Sky-Dweller, 42mm 18kt white gold case Fluted bezel with bidirectional rotatable ring command Ivory colored dial with satin finish and 18kt white gold hands 18kt white gold Oyster bracelet with folding Oysterclasp Calibre 9001 Manufacture Rolex Water resistant to 100M.

PANERAI Radiomir California 3 Days, 47mm AISI 316L polished steel case Black dial P.3000 Calibre Power reserve for three days Panerai personalized leather strap with polished-steel buckle Water resistant to 100M.

LONGINES Master Collection Chronograph 40mm Stainless steel case Silver-finished “barleycorn” patterned dial Brown leather strap L678 self-winding Water resistant to 30M.

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AUDEMARS PIGUET Royal Oak Chronograph, 41mm 18kt pink gold case with glareproofed crystal Black dial with “Grande Tapisserie” pattern, pink gold applied hour-markers Royal Oak hands with luminescent coating Selfwinding Calibre 2385 Hand-sewn black crocodile strap with pink gold AP folding clasp Water resistant to 50M.

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PATEK PHILIPPE Ladies First Perpetual Calendar, 35mm 18kt rose gold case Self-winding 240 Q with an integrated 22K mini-rotor Bezel set with 68 flawless Top Wesselton diamonds.

ROLEX Cosmograph Daytona, 40mm 18kt yellow gold case and bracelet Bezel set with 36 baguettecut sapphires in rainbow colors Black lacquer dial Calibre 4130 Manufacture Rolex 18kt yellow gold Oyster bracelet with folding Oysterlock safety clasp Water resistant to 100M.

HARRY WINSTON Premier Ladies 36mm Automatic 18kt white or rose gold case Bezel set with 62 brilliant-cut diamonds Mother of pearl dial, set with 12 brilliant-cut diamonds Satin strap with pin buckle, set with 29 brilliant-cut diamonds Water resistant to 30M.

All watches price upon request.

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Left: One of nine exhibition halls at Baseworld. Top: Ornate display inside one watchmaker booth.

Upbeat at Basel Here, the World’s Top Watchmakers Showcase Their Latest and Greatest: BASEL, SWITZERLAND—The annual Baselworld watch and jewelry show this spring in Switzerland wrapped up on a positive note, with luxury watchmakers anticipating a solid year ahead. For eight days, 104,300 visitors streamed into the various exhibition halls that comprise Baselworld to visit top-notch watchmakers such as Patek Philippe, Rolex, Hublot, Breitling and the Swatch Group brands. One of the biggest announcements took place on the evening prior to the launch of the weeklong show, when TAG Heuer held a party to welcome its new brand ambassador, actress Cameron Diaz. French fashion house Hermès debuted its first in-house movements, the H1837 for men and the H1912 for women. Breitling introduced the first of two in-house movements set for release this year, the Caliber 05, in its new “Transocean Chronograph Unitime.” The next in-house movement, the Caliber 02, released this May. However, TAG Heuer’s introduction of a new female brand ambassador for one of the industry’s biggest brands set the tone perfectly for a show where women’s watches took center stage. TAG spokespeople announced they would focus on women’s watches in 2012, starting with the new “Link Lady” collection. Hublot introduced the “Tutti Frutti Tourbillon Pave,” its first tourbillon for women. Patek Philippe debuted the “Ladies First Perpetual Calendar,” a first in a women’s watch for the maker. Another showstopper was Rolex’s unveiling of its highly anticipated Sky-Dweller, complete with dual time zone and annual calendar—a technological first for the brand. Ed Bridge, president of Ben Bridge Jeweler, has been attending Baselworld for the past 25 years and says the mega event takes over the entire city during that time. “Cruise ships will dock and double as hotels in order to accommodate attendees.” And although nightly dinners and celeb appearances are happy diversions, seasoned watch buyers know to keep their eyes on the prize. Bridge shares, “You need to be there if you want to get the watches [for your store]; limited-edition timepieces will sell out by the time you make it back to North America.” – By Michelle Graff

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INDULGE | FINE AUTOS

Unleashing the Tiger

With its astounding acceleration and superior handling, the 2013 Nissan GT-R gives us something to rev about. By Ed KEmpEr

ne Of the mOst superb high-performance cars of the year is also the most stealth. Nissan’s GT-R—released earlier in Japan as the “Skyline,” serving as the GT-R’s predecessor—is earning well-deserved attention for its racing and performance prowess. In 2008, Nissan decided to quietly import the Skyline, with a slight name change, into the U.S. Over the last five years, Nissan has been sliding in upgrades to the frame, maintaining a peak performance agenda, yet adding to comfort and approachability for the highly discerning American car buyer. For 2013, Nissan has completely pulled back the curtain, upping the horsepower from the twin turbocharged V-6 from 530 to 545, which has sent rocket flares through the domestic

auto trade press. LED lighting and other design tweaks were enough to garner serious attention. Finally, a special “Black Edition”—with bolstered wheels and interior leather package options, other such accessories—hit us patriots right where we like it. Let’s get down to brass tacks: The GT-R boasts a jawdropping, almost unbelievable 0 to 60 time of 2.9 seconds, with a top speed of 195 mph. And while some other speedsters may have more raw power (see our “Luxury Asides” bit on the Mustang), Nissan adds technology to harness this beast-like speed demon. First, all the GT-Rs have four-wheel drive and a Formula One-like, double clutch, six-speed transmission. And to help

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Engine: 545 hp, 3.8 liter, twin turbocharged V-6. Acceleration: 0-60 in 2.9 seconds. Brakes: Brembo six-piston front and four-piston rear calipers with cross-drilled, ventilated rotors. Sound system: Bose audio system with USB port connection. Price: base price (Black Edition), $106,320; as tested, $107,320.

Photos courtesy nissan

NissaN GT-R

with takeoffs, so to speak, a special launch control keeps wheel spin manageable. Handling keeps with the theme—that is, a race car for the street. With the push of a series of buttons, engine performance, shifting, traction control and suspension settings can be adjusted to fit your mood. Large 20-inch wheels are on the lighter side, with so-called “summer” tires that root the GT-R to the ground. In fact, the tires are so sticky that they pick loose gravel and throw it into the wheel wells. And, of course, the transmission can be instantly shifted with paddles mounted on the back of the steering wheel. But if your grandma wants to drive this Nissan, she can place the transmission into automatic mode and the computer will take

over gear-changing duties. Brakes are big Brembo calipers on cross-drilled, ventilated rotors. Steering with the leather-lined wheel is direct and instantaneous. Twitch the wheel and you change direction immediately. The ride is taut without jarring with every street imperfection. Cornering exceeds one G in side force—which is pretty hard to beat. Keeping the driver and passenger in place on those corners are Recaro high bolster leather seats. Leather lines the interior, as does highlights of carbon fiber accouterment, which adds to the overall sumptuous look. All the luxury features are present and accounted for, including a large 7-inch screen in the center of the dash. Maps, rear camera scenes, navigation h i L u x u ry Ju n e /J u ly 20 1 2

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Photos courtesy nissan

SAVOR INDULGE | Fine | Fine Food AUToS

assistance, stereo, climate, and Bluetooth telephone functions can be manipulated on the screen. A USB port permits downloading into the stereo. With the key on the driver, the doors will simply open and the powerplant started with a push button. Rear seating is tight and really designed for kids. But the trunk area is relatively large and can be expanded by dropping the seat back. Exterior styling has all the racing clues. The stance is squat, but not so low as to make entry and exit difficult. A large rear carbon fiber spoiler caps the trunk hatch. Below the bumper is a diffuser designed to maintain a solid footing surrounded by four huge exhaust pipes. LED lights appear below the headlights and a small spoiler keeps the front planted. With a long heritage of racing the Skyline GT-R in Japan, Nissan has wisely decided to bring this super car to the U.S. That history is quite noticeable in aestheticsâ&#x20AC;&#x201D;yet truly felt in performance. u

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Photo courtesy Ford Motor Company

Honolulu Living Elevated

Luxury Asides Power to the PeoPle In true American fashion, while nearly everyone has gas mileage front-of-mind when purchasing a new automobile, there is (quite conversely) an ongoing horsepower war among the domestic sports coupes and convertibles. Among the Ford Mustangs, Chevy Camaros and Dodge Challengers, this escalation has reached new heights with the recent introduction of the 2013 Mustang Shelby GT500, offered in both a coupe and convertible. Popped into the engine compartment is a 5.8-liter supercharged allaluminum V-8 powerplant that churns out jaw-dropping 650 horsepower—making this engine the most powerful production V-8 in the world. (For the record, this is 100 horsepower increase from last year’s model.) Remember those pesky on-board computer speed limiters that would theoretically hold you down to a mere 155 mph? Ford left that “feature” in the dust, leaving you to clock past the checkered flag at a touch over 200 mph. Other perks include a handy dashboard button that can be punched to control the suspension modes, from sport to normal. Super-sized Brembo brakes are needed to halt this beast, and they are present to confirm this pony’s stopping prowess. Bilstein adjustable shocks dampen any former body control issues that might have arisen. Cost in comparison to the horsepower is what makes this car truly attractive; $54,995 for the sport coupe and $59,995 for the convertible. This is one affordable addition to lead your stable.

Maunalani Heights 3 bedroom 3.5 bath main house Separate Studio Custom lap pool Spectacular views! Available $1,595,000 FS

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COLDWELL BANKER PACIFIC PROPERTIES 4211 WAIALAE AVE, STE. 9000 HONOLULU, HI 96816

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INDULGE | GOLF

From the GREEN

Veteran golf pro Andrew Feldman shares his tips. BY DON CHAPMAN | PHOTOGRAPHY BY MARCO GARCIA

EAD GOLF PROFESSIONAL AT OAHU COUNTRY CLUB is not one of those jobs a guy takes in hopes of landing something bigger and better elsewhere. “The club was founded in 1906, and I’m just the 12th head professional in all that time,” says Andrew Feldman, who has maintained this position for 14 years. (The first pro stayed just one year.) Feldman says he is aware every day that OCC is “the cradle of golf in Hawai‘i,” and that maintaining the club’s traditions, including the annual Manoa Cup, is as much a part of his job as giving lessons and running the pro shop. “This is a really special place with great members and a beautiful golf course,” he says. And the membership can’t help be reminded of what a terrific golfer they have running things every year when Feldman and longtime partner Larry Stubblefield take the tee for the OCC

4-ball Matchplay tournament. Stubblefield, a former pro who regained his amateur status, holds the course record of 60. Feldman’s best round on the hilly Nu‘uanu course is 61. Together they’ve won the 4-ball seven straight years. Born on Long Island but raised in Belen, N.M., outside Albuquerque, since he was 12, young Andrew fell in love with golf at early age. “My dad, who was an actuary, had some health issues, and the doctor said the dry air of New Mexico would be better for him,” Feldman says. “We lived on a golf course, and I really grew up on the course. I did everything there— worked in the bag room, the front counter, bused tables, washed dishes.” When it came time for college, Feldman matriculated at Eastern New Mexico University, where he earned a degree in business. He first came to Hawai‘i on something of a fluke. He was

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trying to get a job as an assistant pro at Kintland Air Force Base course in Albuquerque, but instead was offered a job at Hickam AFB’s Mamala Bay course. It was during that time he met his wife, the former Donna Higa. From there, he became the head pro at the Air Force Academy in Colorado Springs. “There were two courses, Silver and Blue, which was a Robert Trent Jones Sr. design,” Feldman says. “Lots of deer and wild turkey, even a herd of elk. A beautiful place.” The course borders Falcon Stadium, so on football Saturdays,

Feldman literally took a golf cart to games. “And those were the days when Fisher DeBerry was the coach and Air Force football was big.” When longtime OCC pro Bill Schwallie retired in 1998, Feldman applied and got the job. “All I’ve ever done in my life is work at golf courses,” Feldman says. “I love playing and teaching golf here. It’s a dream job.” He was recognized as the Aloha Section PGA golf professional of the year in 2005.

TIP 1: One of the biggest stroke savers in golf is playing well from bunkers and sand traps. And there is one constant in good bunker play: Do not hit the ball. Hit the sand! Contacting the ball sends it flying with too much power. When you contact the sand—sliding your club under the ball— the sand actually pushes your ball out of the trap. By playing the shot this way, your ball will exit higher and softer. This makes for a gentler landing on the green, with very little roll. You will have more control on the height and shot, as well as controlling the distance. Let me say it again: Do not hit the ball. Hit the sand. Stance When Hitting a Sand Shot Dig your feet into the bunker; this allows you to maintain balance on the unsure surface, and helps you to carry through a strong and confident swing. Grind your heels into the sand and set up your feet pointing to the left (for a right-hander) of where you’re aiming your shot. Keep your feet close together and at 45-degree angles. Ball Position During Bunker Shots When hitting out of the sand like Phil Mickelson, position the ball near the middle of your stance. The ball should be about on line with your left heel, and near the middle or front of your right foot. The ball also should be placed about the distance of a normal wedge shot, so you are almost bending with your head hovering over the ball.

Club Selection from the Sand Trap The sand wedge, obviously, is the clearest choice for a sand shot. That or the lob wedge will give you the most arc on bunker shots close to the green and close to the pin. Bunker shots of over 20 yards should be attempted with a pitching wedge or 9 iron, and further shots should be attempted with longer irons, depending on the length of your shot. You could generally knock off about 20 to 25 percent of the distance on your clubs when hitting from the sand. The Swing: Open Club Shot When you swing at a ball in the sand, open your club the same degree as your feet, like you are hitting a lob/flop shot. Open your club around 45 degrees and practice your swing without hitting the sand (as this is usually a penalty stroke). Aim between 2 and 6 inches behind the ball on your swing, depending on the length of your shot. The shorter your shot, the farther behind the ball you should aim. Take an open club swing between three quarters and full, and be sure not to slow your swing through the zone or on your follow-through. It will feel at first as if you are swinging too hard for such a short shot, but your results will soon tell the truth. Conclusion And it all starts with this: Do not hit the ball. Hit the sand.

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INDULGE | GOLF

Set amid the lush valleys of Nu‘uanu and overlooking Honolulu, Oahu C.C. is the island’s oldest club, founded in 1906.

TIP 2: During almost every round of golf you will be faced with a shot that has an uphill or downhill lie. So it is very important to understand how to hit shots from uneven lies. Even a perfectly struck drive will very rarely end up on flat ground. That’s one reason (among many) why some players hit the ball well at the driving range and then aren’t as precise on the course. The adjustments aren’t terribly complicated. Understanding how to modify your setup and swing and what the shot tendencies are will help make your results more reliable from uneven lies. Uphill Lies With uphill lies, the main thing to remember is that when you set up to the ball, try to set the angle of your shoulders to the angle of the slope so your shoulder line is parallel to the hill. Also, the ball should be played slightly forward of your normal position. You’ll want to use more club because the uphill stance will add loft to the club, making the ball fly shorter. Make a smooth, balanced swing, trying to make your swing follow the slope. Try to get your weight left (for a right-hander) on the follow-through. Otherwise there will be a tendency to pull the ball left because your lower body turn is restricted and your upper body will outrace it. You can compensate by planning for the shot to go left, or by “holding on” through impact and keeping the club face from shutting down.

Downhill Lies Downhill lies are similar to uphill lies in that you also should try to match your shoulders to the slope of the hill and swing with the slope. Take a little wider stance for stability and play the ball a little further back in your stance than normal to encourage ball-first contact. You’ll want to take less club than normal because the ball will come out in a much flatter trajectory with more roll. As with the uphill lies, take a smooth, balanced swing. Your weight will stay more on your left side during the swing. Plan for the ball to fade to the right some. Keys for downhill lies: -Shoulders match the slope -Ball back in your stance -Take less club -Swing with the slope -Smooth, balanced swing -Allow for a fade Conclusion One thing you don’t want to do in either case is try to kill the ball. If you over swing and get off balance, the result is likely to be bad. If your driving range has an elevated grass tee, you can simulate uphill and downhill lies on the front and back of the tee. It’s a great way to get in some practice; check with the range operator to make sure that it’s safe. ◆

Keys for uphill lies: -Shoulders match the slope -Ball forward in your stance -Take more club -Swing with the slope -Smooth, balanced swing -Keep the face from shutting down at impact, or allow for the shot to go left

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INDULGE | GOLF

SCHEYDEN PRECISION EYEWEAR

Tee Time

The new Mustang model is co-designed by company founder Jeff Herold and renowned eyewear industry veteran Patrick Hussey. $309-$349 at www.sheyden.com

To get in the swing of things, try one of these on for size. BY HILUXURY TEAM

ECCO GOLF SHOES Combining the Ecco Natural Motion technology with the brand’s Golf Street outsole, the new BIOM Hybrid provides durability, comfort, traction and stability on or off the course. $190 www.eccousa.com

MULHOLLAND The fashionable Flourish Sunday Bag by Mulholland comes in three colors with a detachable rain/travel hood, padded shoulder strap, large zippered compartment and two zip pockets perfect for balls and tees. $505 at www.shopmulholland.com

CADDYTREK This robotic golf caddy follows you around the course. It not only follows your movements, it also can be controlled remotely, allowing you to send it to the next tee (or call it back, in case you don’t make par). $1,595 at www.caddytrek.com

MIURA

HENRY-GRIFFITTS The new T12 blades feature a sole and leading edge that provide the workability of a traditional blade that’s combined with an upside-down “V”-shaped design providing an increase in the effective hitting area and a level of “give” rarely available in a blade. $595 www.henry-griffits.com

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The SIT-460 driver is the company’s biggest offering yet. “SIT” stands for “Strong & Ideal Trajectory,” and this driver has an all-titanium head that, thanks to careful shaping by Shinei Miura, reaches the maximum size allowed while looking compact. $595 www.miuragolf.com

A.U.R. The brand’s EcoSmart™ polo is made of a fabric made of recycled polyester yarn, providing the wearer with durability and comfort. $38-$72 www.aurgolf.com

5/8/12 3:43 PM

Trophies Come in Many Forms...

Kailua Beach, Oahu

Magnificent and rarely available - Avenue to Ocean 37,000 square foot parcel to build your dream estate. Existing 1978 home is a welcoming beach retreat. Premier location on Kailua Beach - calm wave action, and walk to Kailua Town. Choice! Offered at $9,800,000. ANNE OLIVER (R) VICE PRESIDENT (808) 292-2800 anneoliver.com - oliver@cbpacific.com Coldwell Banker Pacific Properties 4211 Waialae Avenue, Ste. 9000, Honolulu, HI 96816 H I L U X U RY JU N E /J U LY 20 1 2

ÂŠ2011 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 Great Hair-sby Evoking the silent era BY NADINE KAM

PURRED BY THE SILENT FILM-INSPIRED OSCAR WINNER, The Artist, hair for 2012 is about the revival of waves, bobs and chignons—evoking the glamour and elegance of the 1920s through 1940s as conveyed by silver screen sirens. For summer, that translates into shorter looks that include pixie cuts and bobs for day, which can be transformed by night (with gel and Argan oil products) for tousled finger or rag curls. Singer Gwen Stefani is a prime example of a follower of this trend, touting her bouffant and rolled undos, with Katy Perry’s chanteuse waves not far behind. “Think black-and-white films, but more contemporary, more edgy, with soft, pretty makeup—nothing too heavy,” says Paul Brown, of Paul Brown Salon and Day Spas. The look can be achieved at home, by winding up hair in strips of fabric cut from an old T-shirt to create a cascade of side waves. “Use short rag lengths to frame your face, and pull the rest of your hair back in a ponytail or sweep it into an undo,” Brown suggests.

“Think black-and-white films, but more contemporary, more edgy, with soft, pretty makeup—nothing too heavy,” says Paul Brown.

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For a slick, wet look that works for both men and women, Paul Brown Hawaiiâ&#x20AC;&#x2122;s Gelatine Goo holds and sets hair. Add shine to any look with his Diamond Heads shine serum. At Etch Salon, owner and hairstylist Richie Miao says hair styles are created to suit the individual, but summer always calls for texturized short cuts that take out some of the volume and pouf factor exacerbated by high humidity. He uses products that blend Argan and Keratin oil to restore shine and softness lost to summer sun, pool chlorine and ocean salinity. For men, he also says the trend leans toward â&#x20AC;&#x153;combed back, very sophisticated look that goes back to the 1930s and â&#x20AC;&#x2122;40s.â&#x20AC;? A â&#x20AC;&#x153;shoe polish shineâ&#x20AC;? can be achieved with new gel products that replace old waxy products, which tended to melt when temperatures rise, causing unwanted â&#x20AC;&#x153;drips all over their temples,â&#x20AC;? he adds. With so many opting to go green in other aspects of their lives, they also are choosing green hair care lines like Pureology and Neuma, with products free of sulfites, carcinogens and neurotoxins. â&#x2014;&#x2020;

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Indulge | GROOMING & BEAUTY

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day moisture. Kent Takeuchi of Nordstrom says he uses it and customers love it because “It’s lightweight, non-greasy and goes on smooth.” $38 at Nordstrom.

Most Men won’t adMit to such frivolous acts as dabbing face cream on trouble areas at night, but according to Dr. Choon Kia Yeo, medical director of Honolulu Med Spa, he’s seen more and more men enter his practice wanting the same as their female counterparts—to look younger and happier. That means making frown lines and sunspots disappear. The Med Spa specializes in treatments and facials to work on serious skin issues. But short of getting to the point of requiring “bro-tox,” at-home care will go a long way in keeping that man-hide free from the onset of lines and wrinkles.

kIehl’S facIal fuel TranSforMer: Lightweight moisture gel reduces visible fine lines and minimizes enlarged pores with amino acids and Vitamin B-charged blue algae. $32 at Neiman Marcus.

SkIn MedIca TnS TrI-reTInol coMplex eS: with 1.10 percent total retinoids: Extra-strength formulation delivers three forms of vitamin A for evening use. Gets rid of old skin to help rebuild new skin, $75. Follow with Skin Medica TNS Essential Serum ($260) which Yeo says delivers topical vitamins, antioxidants, peptides and other anti-aging ingredients for more youthful-looking skin.

ShISeIdo Men ToTal revITalIzer: A high-performing face cream that addresses problem zones such as wrinkling around the eyes, improving skin texture with Retinol A Complex. $63 at DFS GalleriaWaikiki.

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Photo courtesy de Reus Architects

Cedar’s bug-repellent nature make it an ideal wood for Hawai‘i structures. And, while timber homes certainly lend themselves well to island-style abodes, like this Kuki‘o residence (pictured below), the materials are found in a variety of architectural styles that fit in just fine throughout the Islands.

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Photo courtesy Hammill Creek

Logging In Timber homes with an island touch By Fern Gavelek

ooking to buiLd your Home Sweet Home in Hawai‘i? Look first to British Columbia, where the ethical harvest and regeneration of forest produces prime timber that wears well in the tropics. The Canadian province is thick with large trees like Western Red Cedar and Douglas fir. Cedar, which is favored for its insect repellent qualities by the Hawai‘i construction trade, also is prized for its warm tones, resistance to decay and pleasing fragrance. Then look deeper into the heart of B.C.’s vast forests to Hamill Creek Timber Homes, a global provider of timber frame millwork and consulting. Since 1999, the award-winning firm has been providing building materials to more than a dozen architects and contractors in the Islands. For prospective Hawai‘i homebuilders who are conscious of carbon footprints and eco-friendly living, Hamill Creek offers not only beauty and function, but also a green building choice. “We’re striving to support sustainable homes that are environmentally friendly,” says Dwight Smith, founder of Hamill Creek. “We’re FSC (Forest Stewardship Council) certified, which

ensures we can monitor and track our timber.” Smith says Hamill knows exactly where its wood comes from and can ensure it’s replaced with new plantings. “Even though B.C. is one of the world’s largest suppliers of architectural-grade lumber, there is a very small volume to the allowable annual cut,” adds Smith. “It’s all calculated so the forests are sustainable for eternity.” Timber frame home construction relies on a centuries-old craft that creates post-and-beam structures joined together using traditional wood joinery and pegs. The result is a beautifully crafted, fully visible, self-supporting framework. While timber framing lends itself to a light-filled, open and airy feel, it also can be customized to create a cozier atmosphere. Hawai‘i Island architect Mark de Reus has sourced Hamill Creek timbers for his designs of private residences and luxury clubhouses, including the Ka‘upulehu Beach Club at Kuki‘o, a private residential community in Kona. He describes the exposed timber structures of the project as “rejoinders to ancient Polynesian buildings and open-air sacred sites.” h i L u x u ry Ju n e /J u ly 20 1 2

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Indulge | HOME & GARDEN

Timber homes, with their cedar scent and secure feel have a “rugged charm” about them.

“Timber frame structures exude an honest power and expression,” notes de Reus, whose work has been featured in Architectural Digest and on HGTV. He says the project’s open web wood trusses, cedar shingles and timber framing “not only evince a high level of craftsmanship, but also encapsulate the rugged charm of the surrounding environment.” De Reus claims the benefits of working with Hamill are many. “Fundamentally, they are attentive to design and appreciate it, as they are designers and fabricators,” he explains. “We develop a design and Hamill works with the concept, and offers a productive and worthwhile review on how to best execute it.” He adds Hamill’s “deep and vast knowledge” of wood choices for design, value and long-term solutions for use in Hawai‘i is invaluable. He also appreciates how the company custom fabricates products in its state-of-the-art facility. Big Island residents Symon and Lisa Fern Metson traveled to the B.C. factory to visit Hamill Creek after submitting rough plans for their “dream home.” After seeing the operation and visiting with Smith, the couple had their plans adjusted to accommodate Hamill’s timber frame elements. Lisa couldn’t be happier with the results. “I love the scent of the cedar and the fact that our house has an expansive and inviting feel,” shares Lisa. “It’s very different than other homes here and I like that.” She adds that the house is “so well-built and

sound” that she often doesn’t notice if it’s windy or rainy outside. Metson says it was an added plus that Hamill sent a supervisor to work with their builder for “the raising of the house.” She points out that the company offers a schedule of upcoming house raisings on its website, www.hamillcreek.com. “They will let you go watch one,” she adds. There are also photos of past projects showing the time-honored process that is reminiscent of colonial America when villagers would join forces to erect buildings. The primary components Hamill Creek delivers to clients are the timber frame structure and wall and roof panels. It also offers flooring, staircases and other construction elements like specialty veneers, plus a variety of house plans. Its sustainably sourced timber complements the LEED (Leadership in Energy and Environmental Design) goals of the U.S. Green Building Council, and the company is involved with the first LEED-certified subdivision in B.C. “We are planning and building everything in an environmentally sensitive way, and that lends itself to highly sustainable building practices,” details Smith. The company advocates for LEED certification in all its projects; the process critiques everything from sourcing of materials to waste management. de Reus has found teaming up with Hamill in Hawai‘i easily lends to a best practices approach for sustainability. u

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FEATURES | COVER STORY

Football’s golden boy discusses life on the field and off. BY DON CHAPMAN

NOT YOUR AVERAGE

Joe

In the wine world, in which he is now dabbling, they speak of terroir—how the wine is an expression of the soil from which it springs. And it can be as true of people and their roots as it is of grape vines.

o it is that on autumn Sundays, storied San Francisco 49ers quarterback Joe Montana cheers for … the Pittsburgh Steelers? “It’s like anything, as a kid you pick your teams. You grow up in a certain area, it’s hard to lose that,” says the native of New Eagle, Pa., south of Pittsburgh. “The Steelers were my favorite team … I still root for the Steelers.” And while he and his wife of 28 years, Jennifer, are now living in a luxury condo in San Francisco, he continues to express the terroir of both western Pennsylvania, and being the grandson of Italian immigrants. “I think it was natural in the area,” he says when asked about the work ethic he learned growing up. “It was a hardworking area. Steel mills, coal mines—we had both right on our river and in our town. It was a hard-working, blue-collar area, and I think a lot of people saw sports as a way to get their kids out. People worked hard to get their kids out.”

He pauses, offers a wry smile. “It’s the only place I’ve ever seen a river catch on fire.” So it was that a few hours after speaking to thousands of people at the Hawai‘i Convention Center—and to me in a private suite for this feature—he was on a red-eye to Chicago with a short hop to Indianapolis for Super Bowl week, where his days would be filled with paid corporate gigs leading up to the game he played in—and won—four times. It’s not like he needs the money. But you get the sense he likes to work. He spoke of work ethic during his 25-minute motivational talk, using an example from his playing days: “Work ethic is contagious—for good or bad. “Bill Walsh (the 49ers’ legendary coach) had been talking about what an amazing receiver this rookie named Jerry Rice was going to be, but the first day at training camp balls were bouncing off his hands, off his chest, and I’m thinking ‘uh-oh.’

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But then he caught a pass, and even though it was practice, he ran it 90 yards for a touchdown. Everybody’s wondering, hey, what are you doing? See, our practices weren’t timed—we did a play until we got it right and then moved on. So every time Jerry caught a pass and ran into the end zone, it made the practices longer. But he did it every single time. And you know what? Pretty soon John Taylor and Roger Craig were doing the same thing. “So we’re playing the Rams on Monday night, and we’re backed up on our own 4-yard line. I did a three-step drop and threw a short pass to John Taylor, and he went 96 yards for a touchdown, with a key block from Rice. Next time we get the ball, we’re on our 6. Almost the same play, short pass to Taylor and he goes 94 yards for a score. Which makes me look pretty good—two short passes that go for 190 yards and two touchdowns … So was that just coincidence, or an example of work ethic being contagious?” Walsh-Montana is arguably the greatest coach-quarterback

tandem in football history. “That’s where I learned about perfection, the pursuit of perfection,” Montana says. “He told me, ‘I want you to complete 100 percent of your passes in practice, every day.’ I said that’s impossible! He said, ‘If you try for 100 percent, but you complete 70, that’s not bad. But if you aim for 70 and you complete 50, you’re not going to be around here very long.’” “On a crossing route, he said the ball has to be exactly 12 inches in front of the receiver—not 18, not 24 and not 12 behind.” In his talk, Montana also emphasized preparation: “At training camp in 1981,” he says, “Walsh puts in this play where I throw long and high, and Dwight Clark has to go get the ball. We both thought it was crazy; it didn’t go with anything

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San Francisco 49ers quarterback Joe Montana raises his arm back to throw the ball during the first quarter against the St. Louis Cardinals in Candlestick Park, San Francisco, Sunday, Nov. 9, 1986. The game was Montana’s first since having back surgery.

AP Photo/Paul Sakuma

Photo by Michael

Zagaris/San Franci

sco 49ers

Opposite page, top: Hula Bowl participants Rick Leach, Chuck Fusina and Joe Montana, January 4, 1979. Middle: Joe Montana vs. Miami Dolphins in Super Bowl XIX on January 20, 1985 at Stanford Stadium. The 49ers won 38-16. Bottom: The Super Bowl XIX ring awarded to the San Francisco 49ers. Below: Joe Montana in Super Bowl XXIII against the Cincinnati Bengals.

we were doing on offense.” Turns out it was that same play, four months later in the NFC Championship game against the Dallas Cowboys, that became famously known as “The Catch,” propelling the Niners into their first Super Bowl, and Montana to the first of his three Super Bowl MVPs. “Preparation,” Montana says. “Little things become big things.” Joseph Clifford Montana Jr. grew up an only child, but one of several cousins who lived in the same neighborhood and played together. The competitiveness that helped him lead 31 fourth-quarter comeback wins in his NFL career seems to have come from an early age—though

he quips, “I was probably the reason we got behind in the first place, so I had to go for it … “I have a fear of failure—I’m not so concerned with winning, I just hate losing. Winning is what you’re supposed to do. If you lose, you failed.” His dad, manager of a financial services company (with his mom working in the same office for 26 years), helped stoke that competitive fire. “Basketball was my favorite sport when I was growing up, and when he got off work and on weekends, we’d play oneon-one. My dad was pretty competitive. But as I got a little older and bigger, I could blow past him and make an easy lay-in. Next time I tried that same move, he tripped me. When I’d go to jump for a rebound, he’d step on my foot. I’d say, ‘You can’t do that!’ He’d say, ‘I just did, didn’t I? Those things will happen in a game. Get used to to it.’ He had an ego too.”

Montana, by the way, was such an accomplished basketball player that he was offered a scholarship to play both basketball and football at several schools including North Carolina State, and played basketball his freshman year at Notre Dame. Asked how his life might be different if he’d gone with hoops over football, he says, “I’d probably working in an advertising office somewhere.” Telling anecdote 1: “When it came to throwing a football, my dad emphasized accuracy over throwing for distance. When one of our neighbors put up a tire swing hanging from a rope on a tree, my dad had me throwing the ball through the tire as he swung it. “So one winter day it was snowing, and some of my friends and I were hiding and throwing snowballs at passing cars. A cop came and took me home, and my dad didn’t think that was too funny. H I L U X U RY JU N E /J U LY 20 1 2

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FEATURES | COVER STORY

“After I was in the league for a while, I was on Letterman. We went outside to 53rd Street, and they had taxi cabs lined up. Letterman said the trick was to throw a football through the windows of a moving cab—all the way through. He said he’d had two other quarterbacks who tried it, and they failed, guys named (Troy) Aikman and (Steve) Young. So I’m determined to do it. The first taxi, I throw the ball and it hits the divider between the front seat and back seat. Then they tell me the next cabbie asks that I not throw it so hard, he doesn’t want to break anything. And the second one went right through. “So I asked Letterman, you’re taping this, right, and showing it later? So I called my dad, told him to watch the show. So after he got to see it, I called him back and said, ‘Dad, throwing those snowballs paid off.’” When he met his wife-to-be, a beauty of Croatian heritage, it was one of those I-don’t-think-we’re-in-western-Pennsylvaniaanymore moments. They were taping a Schick razor TV commercial in San Francisco, and their subsequent romance played out in the late, legendary Herb Caen’s column in the San Francisco Chronicle, with frequent sightings and mentions of public canoodling.

Together he and Jennifer have four children—Alexandra, Elizabeth, Nate and Nick. The girls, now grown, were into horses and equestrian competition; the boys are both playing college football. And despite Joe and Jennifer’s rather glamorous meeting and courtship, this is as normal as families get. He even calls his grandmother Gram. As parents, Montana says, “we’re total opposites, almost to where I lack, she picks up, and where she lacks, I pick up. She’s a tremendous teacher of the kids. You look at all the things they’ve accomplished, and they were molded mostly by her, because I was working the majority of the time. I didn’t have the same understanding at the time because I was engulfed in staying in the stupid game I played for as long as I could play so I wouldn’t have to worry about anything (financially) afterward. And we’ve kind of carried on that way. “Sure, I got a few things from my dad, but mostly it was on Jennifer’s shoulders. Now I try to steer them—one of our daughters is studying

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Family Vineyards g courtesy Sbragia Photos by Rick Tan

Opposite page, top: The four-time Super Bowl champ and his wife of 28 years, Jennifer. Below: The 49ers five Super Bowl trophies, four of which the team won with Montana. Above, left: Joe Montana, Ed Sbragia and Adam Sbragia at the launch for Montagia wine. Right: Montagia wine is produced by Sbragia Family Vineyards winery in Dry Creek.

medicine, the other is working for an Internet startup, both boys playing college ball. We talk—just try to make sure they make good decisions. We both have our roles, but there is a small degree of overlap.” With the girls living on their own and the boys in college, Joe and Jennifer are emptynesting now, having moved into San Francisco after putting their 500-acre Tuscan-style estate on the market for $35 million (down from $49 million in ’09). “Jenn’s started painting, took it up out of the blue, and they had an exhibition and she sold a couple of paintings. With her painting now, I’ve actually been cooking a little more. My best dish? Oh god. I’m a recipe guy, so if you give me recipe, I can follow it. I like cooking Italian, I like outdoor stuff, grilling and the pizza oven. I like putting a big roast in the pizza oven or a whole fish, I’ll go crazy with that stuff. Jenn is more creative, the special pasta and lamb shanks. She goes crazy.” Clearly he is her biggest fan. As he told the Chronicle: “She’s always been creative, but hasn’t had the time—with me playing football and her being supportive of the kids, she didn’t want them to suffer. It’s been amazing what she’s been able to accomplish.” They’re both involved in a small wine venture, Montagia, a Cabernet-based red, in partnership with Beringer. “Just a few hundred cases,” he says, “not so much a business as a fun thing to do. We’ll be blending the second vintage when I get back to San Francisco.” And it appeals to the Italian in him. “As a kid you don’t really understand the position you were in (with three

immigrant grandparents). My mom’s parents lived with my mom’s brother, and it’s a shame because she tried to teach us Italian, but at the time I wasn’t interested. Now I kick myself at the opportunity that was lost, to find out more about your heritage, to delve into things more.” But Italy has become their favorite non-Maui vacation spot. “When we’re in Italy, I always tell Jenn, I’ll find us lunch, I’ll find us dinner, you take care of the rest of it.” Their love of food carries over to their philanthropic endeavors. “We got involved with Kraft and the Fight Hunger Bowl (played in San Francisco), which benefits Feeding America (the national network that includes Hawaii Foodbank). I think it’s a wonderful idea. You see things on TV about hunger around the world, but I think we lose sight that there are people going hungry here in the U.S. And that was the idea with Kraft, how many meals can we serve by the end of the year. Both years we’ve overachieved on the goals, something like 25 million meals a year, and want to improve on that.” Asked about other charitable work, he replies almost bashfully: “Oh, we do some local things, our own little foundation, and we support children’s charities in the Bay Area, kids on scholarship here or there. But it’s one of those things, charity is our charity, and you don’t really talk about it.” At the end of our interview, I ask Joe if he is aware of how much happiness and joy he has brought to fans (like me). “It’s amazing how many people still follow you, and I’m amazed at that part of it, especially when there’s nothing really keeping me in the public eye. But it’s fun to know that people still remember those days, as long ago as it was.” He pauses, smiles. “It was a pretty fun time to be a part of, too.” ◆ H I L U X U RY JU N E /J U LY 20 1 2

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FEATURES | WOMEN’S FASHION

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About the setting the crown jewel of Princeville—the st. Regis Princeville Resort on Kaua‘i’s north shore— served as the majestic backdrop for our HILuxury swimsuit shoot, with breathtaking vistas of hanalei bay and the napali Coast, dramatic mountain ranges with cascading waterfalls, and, of course, the spectacular sunset behind “bali hai.” Regal service and upscale amenities are just the base of the experience found at st. Regis in hawai‘i; those staying in a luxurious Crown suite are entitled to additional privileges that include the legendary st. Regis butler service. one of many gems in the crown at this oasis is the exclusive trina turk beach cabana, a collaboration between st. Regis and the celebrated California fashion and residential products designer. the only one of its kind within a resort setting, the brightly colored cabana is equipped with personalized amenities such as an iPad pre-loaded with turk’s favorite magazines, games, applications and websites, as well as access to a special trina turk-inspired cocktail and lunch menu, retro board games, an underwater camera, foot and hand massages— all to be enjoyed while lounging between the pool and ocean. last winter, singer/actress Jennifer lopez was spotted camping out in the cabana with boyfriend Casper smart. the resort also was the location for several scenes in the highly acclaimed film The Descendants, including scenes with the film’s star george Clooney in the lobby and in the Presidential suite. Peaceful, elegant, romantic—and now colorful (thanks to turk’s cabana)—are just a part of the luxury experience here.

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FEATURES | MEN’S FASHION

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DA NGER Zone MAKING A LIVING ON THE EDGE

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E’RE SURE THAT BANKERS AND INVESTORS HAVE THEIR “HEATED” MOMENTS ON THE JOB, BUT THESE GENTLEMEN TAKE IT TO ANOTHER LEVEL. MEET THE ELITE ADRENALINE TEAM OF 2012.

Courtesy Frank A. Trusdell/ U.S. Geological Survey —Hawaiian Volcano Observatory

FRANK A. TRUSDELL, VOLCANOLOGIST

Catching the heat—literally—is just part of the job for a volcanologist. Here, Trusdell gathers data at an eruption.

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When Hollywood decides to do a thrilling film about the perils of those whose job descriptions include “playing” with lava, they will undoubtedly use the tagline “if you can’t feel the heat, you’re too far away.” While it’s not a personal mantra, per se, volcanologist Frank A. Trusdell points out that it does have some merit. However, for many volcanologists, it’s rare to see an eruption. “In Hawai‘i you want to get as close as possible,” he explains. “What’s most dissatisfying is being in the office when the flow is happening.” Although not of the same caliber of thrill, he adds that gathering data from the office is what’s necessary during an eruption or other volcanic activity. Someone has to be there, overseeing the people and activity in the field, quantifying data as it comes through at the observatory. “It’s a dynamic environment,” he says of his job with the Hawaiian Volcano Observatory. “Things can change at the drop of a hat. You’ll start out with a ‘planned day,’ then the plan goes out the door because of earthquakes, etc.” As an emergency response facility, they’re on call 24/7. While spewing lava is an obvious danger, there are other, more psychological risks. While the USGS doesn’t make the call to evacuate an area, it is tasked with advising Civil Defense; that in turn decides whether an evacuation happens. “We’re always in a Catch-22,” he says, noting an instance when—as a part of the USGS response team in Ecuador—the area’s earthquake count went from 300 to 3,000 a day. Assessing whether or not the Guagua Pichincha volcano would erupt, the data weighed against the economic impact of an evacuation should no eruption occur. “We have to balance all of H I L U X U RY JU N E /J U LY 20 1 2

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Photo by Leah Friel

FEATURES | MEN’S MEN

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those factors and advise the government,” he says. “No matter what you do, you can potentially lose, or worse, someone dies. Having a cool head is essential to getting the facts out in an action-packed, energy-charged situation.” The key, he says, is to figure out a way to better forecast eruptions and give a solid scientific basis for the calls that decision-makers have to make. For, when it comes down to it, volcanologists are scientists—they’re constantly researching, staying appraised of new techniques and scientific journals. Most have science degrees and they must be in good physical condition for hiking out to the volcano. “You need to be able to work at sea level and up to 13,000 feet,” Trusdell says. “You must be able to self-rescue in extreme cold (like at Mauna Loa) and spend a night out in the field. You really have to be a jack of all trades.” It’s no surprise that even when he’s not at work, Trusdell is out in the elements. He enjoys kayaking, surfing and body boarding. “Different parts of the Big Island have different characteristics,” he says of kayaking. “Hilo is much more exposed because of the trade winds, and Kona is calmer, flatter.” “I also make beer,” Trusdell adds, with a smile in his voice. “I have one a medal or two in home brew competitions.”

Sgt. thomaS Carreiro, SWat agent Sgt. Thomas Carreiro didn’t set out to be one of the lead SWAT–Bomb Squad agents in Hawai‘i, but at 54 years old, it’s where he feels he’s always meant to be. After working the airport beat as a rookie HPD officer in 1982—just as the world was gearing up for the 1984 Olympics—he moved onto the crime reduction unit until the mid-1990s. “We were the hot shots from every area; the hardest-working guys who know everything about everything,” he says about the plain-clothes gig tasked with solving bank robberies, murders and the like. “We were basically a talented bunch of dudes helping the patrol guys.” Then came 400 hours of SWAT training, alongside neighbor island hot shots and military guys. “Ten weeks of pure hell. But I have to say, we’re one of the most advanced SWAT teams around. We’ve done specialty training around the country, learned from them and seen things.” Outfitted in the latest protective gear (used by military in the Middle East), Carreiro explains how you can only remain in SWAT for 10 years unless you have a specialty. Bomb squad. Canine unit. Sniper. “One of our former SWAT guys went on to become the No. 1

Marine Corps sniper, a real talented cat,” he adds, pointing to tools like using dogs to track missing persons, or robots and infra-red scanners to find or assess bomb threats. During training, Carreiro admits that more often than not he would ask, “Are you sure we should be doing this?”—from hanging off the side of a careening helicopter to negotiating an armed suspect out of a bush in the pitch black. “We’re trained for that. It can be five minutes of pure terror, or five hours of planning, waiting and trickery,” he shares. “Our guys here are very athletic, but they have to be very smart. We’re the best of the best; and we take on the worst of the worst.” Among “the worst” is the John Miranda situation at Sand Island that saved a roomful of hostages as well as a prisoner with a shotgun taped to his neck. “The media mostly got that story wrong. What we did in that situation was extremely calculated and planned,” he defends, adding the more recent Josh Holloway Hawaii Kai home invasion case. “The Lost actor wakes up in the morning with his wife being held at gunpoint,” Carreiro begins. “We went on a manhunt. We got him,” he concludes, adding that the most moving experience of his career to date was outside the courtroom, where the victims, namely an 80-year-old Korean War veteran who could no longer sleep soundly, cried while thanking his team. Whether it’s bringing down gamblers, a drug raid or escorting the president of the United States in a motorcade, SWAT has thorough plans for every scenario. In his down time, Carreiro collects (and smokes) fine cigars. “I’ve ‘graduated’ from the vanilla over-the-counter stuff, you could say,” he says. “Once you go high-end, you can’t go back. My dog and I enjoy a two-mile walk in Kailua and a smoke almost every night,” he adds, cracking a smile when he mentions his 1,000-plus cigar humidor and a recent “experience” with a Hoya de Monterrey.

“Our guys here are very athletic, but they have to be very smart. We’re the best of the best; and we take on the worst of the worst.”

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FEATURES | MEN’S MEN

JIM HORTON, MARINE MAMMAL RESCUE AND REHABILITATION SPECIALIST Though he calls Kailua home, Jim Horton recently spent several weeks in Turkey on business. The job? To assist with the efforts to train and monitor the health of two illegally collected bottlenose dolphins that are scheduled to be released back into the wild in the Aegean Sea. Long before that, when it was time for Free Willy’s Keiko to be released back to the Icelandic waters from where he came, Horton also was on hand to help make sure the famous orca was returned safely. For the seasoned Marine Mammal Rescue and Rehabilitation specialist, a day at the office can consist of being battered on a boat for days, trying to withstand gale-force winds and subzero temperatures, while helping some of the world’s most majestic creatures continue to thrive. In short, Horton is tasked with the

capture, transport and care of sick and injured marine mammals. He likens his occupation to another perilous position: “a sort of firefighter for those that live in the sea.” But instead of fighting flames, he gets his adrenaline rush the moment he gets off the phone to prepare for his next “mission.” With little or no time to gather his gear and familiarize himself with the task at hand, Horton faces the unknown on a regular basis. He says, “You run through your notes from the conversation and check the weather conditions of the environment you are about to enter. You can’t step into a blizzard with an aloha shirt and a pair of slippers. I carry a variety of indestructible foul-weather gear, wetsuits and drysuits for cool weather, all the way down to miserably freezing.” Inclement weather aside, the fact that Horton has to work with marine mammals poses a high risk in itself. “These are

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Photos courtesy Jim Horton

Opposite page: Horton rides with Keiko the killer whale. This page: Horton keeps his â&#x20AC;&#x153;friendsâ&#x20AC;? close. (Note the bite marks on his wetsuit.)

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FEATURES | MEN’S MEN

big animals, slippery with no handles, a sledge hammer of a head, a lot of teeth and a big strong propeller,” he shares. For Horton, anticipating every move is a must, and though counting on an animal to recognize his good intentions is possible, it’s somewhat unlikely—a tumultuous struggle to ensure a whale or dolphin gets to where it needs to be is almost guaranteed. Despite all the adversity Horton comes across, the sacrifices are well worth it. “We are their saviors,” He says. “We put our lives in jeopardy to do what’s right, and we strive to do what is best for the animals because we honestly do know what is best. Failure is never an option.”

MARK PEER, U.S. COAST GUARD RESCUE SWIMMER

Photo by Leah Friel

Eighty-knot winds and 40-foot seas might not sound like the average man’s idea of a “good time” for a swim. But for United States Coast Guard rescue swimmer Mark Peer, it’s just another day at the office. During a quick chat after an offshore rescue of a Naval officer with a bursting appendix, Peer, 24, manages to keep the conversation humble. He grew up in Mililani, surfing Barbers Point every chance he got, where he became close to one of the lifeguards there. It was years later that Peer learned his “Uncle Dennis” was also the head of the Hawai‘i rescue swimmers program, teaching eager adrenaline junkies how to jump from helicopters, rappel down cliffs and the like. “I wanted that. All of it,” Peer admits. He spent the next five years training in Florida and North Carolina, working long-range search and rescue as well as migrant interdiction. During training for a run on one of the Guard’s four C-130 cargo planes (which drop supplies to boats in need) or to be lowered from an MH-65 “Dolphin” helicopter, Peer and his fellow airmen had to “suit up” in full gear while submerged underwater. “A good chunk of guys walk away from the program that day. It’s intense,” he says, adding that his bolstered training included a recent stint walking down cliffs in California. Survival schools aside, Peer and wife Malia—they are high school sweethearts—are no strangers to intense missions: They both spent time doing humanitarian work in Africa, twice actually, working with Never Ending Gardens and Heart for Africa, mostly mentoring children afflicted with AIDS. But when the call of duty wraps for the day, Peer sheds his

Peer readies for a rescue in one of the U.S. Coast Guard’s “Dolphin” helicopters.

rescue gear and transforms into an eager homemaker. “We’ve recently gotten pretty into refurbishing our own furniture. I know it sounds weird. But we scored this $40 bamboo and teak coffee table off the Internet, with this killer carving that goes down the middle, underneath some glass. I stripped it down, cleaned it up and made it really nice. You get one piece of furniture you like and build your living room around it—and now we find stuff in Africa that matches it. I swear, it’s the coolest coffee table ever!” ◆

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FEATURES | PHILANTHROPY

Scout’s Honor A Cub Scout long ago, Rick Burr now leads the pack. BY LYNN COOK

there he became a team leader for five metro area districts with 2,750 scouting youth members. He conducted a $7.3 million campaign for construction of a new Scout Resource Center, and a $2.4 million capital campaign for the scout camp. In 2007, he moved on to be the executive leader at Crater Lake Council in Central Point, Ore. He sailed catamarans and took up fly-fishing. Then came the invitation to be considered for Hawai‘i. “My wife, Frances, and I came to Hawai‘i for the ‘big’ interview. The first thing we saw was the beauty, then we realized the real beauty was the people.” He says they were amazed at the community support, the dedication of business leaders to the growth of scouting and the reality of aloha—a word they understood quickly as they were welcomed to the Islands. “Meeting the board and the scout leaders helped us understand how aloha works. It became clear that the island way was very special and not the same as middle America or Southern Oregon,” Burr says. Of the three candidates, selected from leaders nationwide, Burr got the job offer. He says with a smile, “my wife may have been the one who won the interview.” Frances Burr has a master’s degree in social work. She is working with local hospice organizations, serving Hawaiian,

Photo by Dave Au

ICHARD J. “RICK” BURR SAW himself as a coach or athletic director somewhere in Middle America. It was a natural assumption for the four-year letterman in soccer, earning his master’s degree in sports administration at the University of Tulsa in Oklahoma. The farthest thing from his mind was the possibility that he would become the Scout Executive of the Aloha Council of Boy Scouts of America, on the island of O‘ahu in the state of Hawai‘i. On May 1, 2010, Burr took the reins of the Boy Scouts in Hawaii. He had a list of daunting tasks stacked on his desk. It was a giant leap, Oklahoma to Hawai‘i, but he immediately points to the list of board members and says that his team was there to back up every play. Growing up in St. Louis, Burr was a Cub Scout. The love for soccer took him away, all the way to a soccer scholarship at college in Oklahoma. He says soccer also brought him back to scouting. “I needed a job and some of my team mates were working with Boy Scouts. I thought it would be a great work.” His instinct proved to be correct. He began his scouting career at the Indian Nation Council in Tulsa as district executive, where he started a sailing club for scouts. “Oklahoma has large lakes,” he says. From

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Photos, clockwise from top: Mementos from Burr’s time as a Cub Scout; Burr today, at the headquarters for the Aloha Council; Members of Troop 75 participate in a flag ceremony in Kualoa Valley.

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Samoan, Korean, Japanese and Chinese families. Both the Burrs, along with their 4-year-old son, had quick and total immersion in the multi-ethnic culture of the Islands. Getting settled included school for their son and joining a team to play masters soccer at Waipio sports center for Burr. The new Boy Scouts headquarters building, nestled into the green of Nu‘uanu Valley, has the look of vintage Hawai‘i. The room of presidents has the photo of the leader of nearly every major Hawai‘i company, going back 100 years. Burr points to photos, Sanford Dole, Walter F. Dillingham, William W. Paty, C. Dudley Pratt, Jr. and John Henry Felix. He says many of the leaders over the 100 years earned the rank of Eagle Scout. “We graduate about 250 new Eagle Scouts a year. That’s a large number for a small island,” Burr says with pride. He notes that earning the rank of Eagle Scout is often found on the first line of a boy’s college resume. He talks of the challenge in the Islands. “We are reaching out to O‘ahu’s diverse communities. Burr explains that the Aloha Council encompasses many Pacific Basin destinations including

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Cheuk, Palau, Marshall Islands, American Samoa and Saipan. He says, “One of our most important initiatives is reaching those populations here in Hawai‘i. Many Pacific Islanders relocate to O‘ahu or the Big Island with very young families. They may miss the introduction to scouting.” New leaders are always being recruited for Hawai‘i’s extensive list of programs. “Scouting works in Hawai‘i,” Burr says, “because we do it island-style.” Men who have been scouts or friends and family who have watched boys go from Cubs to Eagle Scouts, can see the value of the programs. Scouting is a “boy-led” program. Leader training is necessary, and dads with a young boy in the program are excellent candidates for leaders. Burr says even if they didn’t have the opportunity to be a scout as a youth, they can “grow up” in scouting with their own boys. He thinks that in life “sometimes we take ourselves too darned seriously,” and then mentions that the camping at Pupukea, Waimea and on Kaua‘i is very different than mainland scout camps. “The menu includes a lot more rice and the weather is much better.”

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Courtesy Boy Scouts of AmericaÂŽ Aloha Council

Photo by Cindy Oshita

According Burr, â&#x20AC;&#x153;Scouting works in Hawaiâ&#x20AC;&#x2DC;i, because we do it island style.â&#x20AC;? The scouts take part in service projects such as placing flags on graves at Punchbowl Cemetery for Memorial Day (pictured below, left) and clearing Kualoa Valley of evasive plants (pictured far left) as well as educational and outreach functions like the Annual Eagle banquet and Kona Makahiki (pictured at left).

Someoneâ&#x20AC;&#x2122;s been working out. Photos by Dave Au

In two yearsâ&#x20AC;&#x2122; time, the mainland malahini Burr has become very much the local boy. In addition to soccer, he loves to stand-up paddleboard. On calm days his son sits on the board. There was a learning curve, Burr admits. His first reading assignment was unique to the Aloha Council: â&#x20AC;&#x153;Hawaiiana book, dedicated to the perpetuation of the skills, crafts and legends of old Hawaiâ&#x20AC;&#x2DC;i.â&#x20AC;? In his first meeting to discuss leader recruitment, the team talked about a â&#x20AC;&#x153;pukaâ&#x20AC;? here and there on the map. Translation: â&#x20AC;&#x153;Pukaâ&#x20AC;? was a place where a scout leader was needed. Burr joined the Aloha Council, Boy Scouts of America in its centennial year. With a stellar board, troop leaders, a thousand boys and his family behind him, he looks toward a strong future for scouting in Hawaiâ&#x20AC;&#x2DC;i and the Pacific. â&#x2014;&#x2020;

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EXPERIENCE | Travel

Brotherly Love The sun shines on Philadelphia. By DaviD M. WilliaMs

ast august, the city of PhiLadeLPhia narrowly lost out to Boston for ESPN’s title as the “sports capital of the world.” But ask any Philadelphian what their favorite sports teams are, and you might as well pull up a barstool— you’re in for the long haul. Here is a city whose identity has become as entangled with sports as it has with the historic landmarks that populate its cobblestone streets. A city whose major thoroughfare is more notorious for the personalities of its championship ice hockey teams than it is for any cultural institution that lies upon its path. A city whose art museum is visited more often to mimic the fictional athlete who traversed its steps, than it is for gazing at a single painting on display within its walls. Yet, Philadelphia is also a city defined by its embrace of the underdog. This town wears the proverbial chip on its collective shoulder with pride. Expectations are always kept in check. Just ask Maui native, and Phillies center fielder, Shane Victorino

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about his hanai Philly brethren and their reaction to the foreign state of optimism. After an early exit from last season’s playoffs, Victorino found himself having to defend his level of disappointment compared to that of Philadelphia natives, after they took issue with his overly optimistic comments via social media. However, these days, there seems to be something different about the outlook in Philadelphia. Fitting for a sports town, some locals claim that things started to change after the Phillies won the World Series in 2008. Other fans point to the re-signing of All-Star ace Cliff Lee as the real turning point. Regardless of the origins of this new streak of optimism, the marks in the win column span the freeways and quiet alleys: There is something shining brighter throughout the cultural community of Philadelphia. Emerging in the last decade are a spate of new culinary wonders, bespoke retail boutiques, galleries and a nightlife that—dare I say it—has been known to rival other metropolises both above and below us on the Eastern Seaboard.

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Photo by Bob Krist Photo by edward Savaria, Jr. for teh PCVB

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Photos, clockwise from top: Philadelphia’s skyline; celebrating the nation’s birth, the Sunoco Welcome America! festival is one of the oldest and largest Fourth of July festivals in the nation; Philadelphia’s Benjamin Franklin Parkway, lined with glorious fountains, museums and libraries and the magnificent Swann Fountain, glows in the twilight. h i L u x u ry Ju n e /J u ly 20 1 2

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If you’re looking to fancy up your daytime duds, Philadelphia has an emerging community of boutique tailors and classic male-centric specialty stores. The sharp-dressed man heads straight to the Rittenhouse Square neighborhood’s Rittenhouse Row, which features a string of upscale shops. The classic being Boyd’s, a boutique department store that offers impeccable service and the best tailor talent for a steady 70 years. The new, cutting-edge showroom at Commonwealth Proper offers modernyet-retro business suits, as well as a retail line of pocket squares and ties, which you can’t seem to miss on the streets of Philly this summer. The more vintage, upscale hip travelers should visit Art in the Age of Mechanical Reproduction, which showcases artists who produce “high quality work marked by fine craft and intellectual rigor.” This ranges from craft spirits for the home cocktail cabinet, to home furnishings, accessories and clothing for men and women. It’s

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not uncommon to leave Art in the Age with an entirely new wardrobe, as well as concept for your “new” living room décor. After getting all dressed up, Philadelphia’s thriving culinary community provides for plenty of places to go. A visitor may be excused for expecting Philly to be dominated by the sports bar canon of hoagies, cheesesteaks and wings. Sure, before or during a ball game this is entirely suitable fare. However, in a city that received 19 James Beard nominations, Philly’s restaurant realm proves it can stand toe-to-toe with even the most competitive gastro-centric cities. And although the trend has been sagging away from classic fine dining, when it comes to refinement, Chef Marc Vetri’s namesake restaurant is still the one to beat. It seems fitting that in a city famous for its old-school Italian Market, the current king of Philadelphia’s culinary world is a chef who turned rustic, authentic Italian into “pure culinary art.”

Above, clockwise from top: Visitors can walk among lifesized bronze figures of the 39 signers of the Constitution at Signers’ Hall, located in the national Constitution Center; Colonial characters can be found throughout Independence national Historical Park; The famous lOVe sculpture designed by Robert Indiana for Philadelphia’s bicentennial. It is located in JFK Plaza, better known to locals as lOVe Park; America’s first museum and school of fine arts, the Pennsylvania Academy of the Fine Arts.

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Photo by Jim McWilliams for the PCVB Photo by edward Savaria, Jr., for the PCVB Photo by Rick echelmeyer

Vetri reigns supreme in Philadelphia, as this year it is one of five James Beard finalists for the most outstanding restaurant in the country. Opened in 1998 in an intimate townhouse in Center City, Vetri offers an elaborate tasting menu-only option that has garnered Vetri numerous accolades, declaring it as the best Italian restaurant in the country. Just ask any of Philly’s top chefs and they will point you toward perfection by way of Vetri’s classic spinach gnocchi with brown butter. A plate that can redefine the way one thinks of pasta with one bite of the feather-like, potato-less gnocchi, dressed in brown butter and topped with shaved ricotta salata. Yet while most flock to its doors for the astoundingly delectable tasting menu that Vetri offers ($135 per person), locals sneak out to the more family-focused Vetri outpost, Osteria. In a community that prides itself on tiny neighborhood “finds,” one of the best ways to experience this is at the husband-and-wife operated Bibou, a French restaurant that after a recent visit, wine critic Robert Parker declared to have “as great a bistro fare as one can imagine.” This past March the storied French restaurant Le Bec-Fin closed its doors after holding court for decades as one of the most widely acclaimed French kitchens in the country. Yet, the summer traveler need not worry as it has already been announced that the landmark restaurant is slated to reopen this spring under the new ownership of Nicolas Fanucci. The former general manager of Thomas Keller’s The French Laundry brings with him another French Laundry alum, chef Walter Abrams, as they aim to return Le Bec-Fin to its fine dining brilliance. This presently leaves the Fountain Restaurant located in the Four Seasons Hotel on Logan Square as the best option to partake in the classic, posh, old-guard arena of Philadelphia fine dining. It was while working in the kitchen at Vetri that Israeliborn chef Michael Solomonov first laid the foundations for his intimately inspired Middle Eastern-focused h i L u x u ry Ju n e /J u ly 20 1 2

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restaurant Zahav. Now a standout restaurant, tucked at the foot of the Society Hill towers in Old City, Zahav has taken hold as one of the top restaurants in the city. A more relaxed, yet sophisticated, vibe that caters toward a younger audience, Solomonov follows Vetri’s lead if only in the sense that the “new” Philadelphia culinary style is creating a world based on one’s own personal history. Nothing expresses Solomonov’s passionate connection to his Israeli roots quite like his hummus-tehina. A simple antipasti-style dish of creamy hummus dimpled with the perfect touch of olive oil, dusted in za’atar, and served with an Iraqi flatbread called laffa, which is baked to order. You may be surprised to discover a craft-beer world embraced with a vigor unseen anywhere else in America. Joined by the rarely lauded fact that Philadelphia’s Standard Tap is widely considered the first gastro-pub in the U.S., it resides in an emerging hipster enclave that boasts a European-style piazza teeming with cafes, tapa joints and gastro pubs that spill into its center. The city’s modern day taprooms continue to redefine what neighborhood dining is about, and perhaps none are doing it with more aplomb than the Rittenhouse area’s Pub & Kitchen. It is a high-end, mood-lit pub that offers up the city’s best burger: 8 ounces of a proprietary, custom blend of dry-aged Creekstone Farms beef, that is glazed with bone marrow butter, topped with sautéed

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Photo by Brian Garfinkel courtesy Philadelphia eagles

EXPERIENCE | Travel

onions and served with fries. Its decadence makes it worth all $18 of its price tag. For a nightcap, The Franklin Mortgage and Investment Company takes on the vibe of a Prohibition-era speakeasy and does so with one self-declared mission at hand: “to make the best cocktails around.” Franklin Mortgage is tucked in a non descript basement just off of Rittenhouse Square and features a cocktail menu with categories such as “Rebellious Spirits,” “Required Reading,” and “I Asked Her For Water She Brought Me Gasoline,” which offers libations like “Midnights Children”: Old Granddad Bourbon, Zacapa Rum, Pedro Ximenez Sherry, House Mulled Wine Syrup, served on a single rock. If the late-night traveler wants to make it a double, they can take the few-block walk off the park, down the back alley-like Ranstead Street, and look for the non-descript dark door with two backwards R’s that mark the Ranstead Room. A classically styled bar from Philly’s preeminent restaurateur, Stephen Starr, the Ranstead Room prides itself on classic drinks made with house-made mixers, hand-chipped ice and fresh-squeezed juice. Philadelphia is a city of neighborhoods within neighborhoods. Historic sections and emerging sections are nestled within the larger sectors of the city, defined by the cardinal directions. Center City is our “downtown.” Running east and west between the Delaware and Schuylkill Rivers, it is home to the city’s central business district and almost all of the tall buildings. It is not unheard of for a traveler in Philadelphia to never leave Center City during their stay, but for the sports fan in the sports town the trip starts in South Philly. Few events can distill the essence of a city in the summertime quite like the experience of taking in a baseball game at

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Photo by Andrea Golod for the PCVB

Photo by Bryan lathrop for PCVB/Weaver Photo by Bryan lathrop for PCVB/Weaver Photo by Miles Kennedy

Luxury Asides

Opposite page: Philadelphia eagles’ wide receiver DeSean Jackson gets away from the Redskins at lincoln Financial Field; lincoln Financial Field “The linc,” home of the Philadelphia eagles. This page: like the city’s sports teams, the Philly Cheesesteak enjoys a loyal following; The Philadelphia union, play in their soccer stadium, PPl Park; Phillies’ outfieder and Maui boy, Shane Victorino.

the local ballpark. Toward the southern end of Broad Street, right before Philadelphia’s most famous thoroughfare comes to an end (at the gates of the recently redeveloped Navy Yard), lies the sports complex that serves as home to all four of the city’s major sports teams. The Philadelphia Phillies calls Citizens Bank Park home, as does the (football) Eagles, (hockey) Fliers and (basketball) 76ers. The stadium, built in 2004, has garnered Food Network awards for “Best Ballpark Food,” which goes beyond just the meat-friendly Philly staples of cheesesteaks and roast pork sandwiches, as PETA also has voted CBP America’s No. 1 vegetarian-friendly ballpark. However, if a ticket proves hard to come by, as Citizens Bank Park also continuously sets records for attendance and sellout streaks, a train ride from Center City, or a 25-minute car ride from the sports complex will reveal the newest addition to the Philly sports world, the waterfront PPL Park, home to Major League Soccer’s Philadelphia Union. Completed in 2010, PPL Park will serve as home to the MLS All-Star game on July 25, as well as housing events such as NCAA Men’s Lacrosse Quarterfinals and USA 7’s collegiate Rugby championship in early June. In a town bursting at the seams with sports fans, it seems adding some “new school” sporting events are rather welcome, too. No matter how the Phillies’ season plays out, the summer of 2012 in Philadelphia will be remembered most for the May 19 opening of the Barnes Foundation’s world-renowned art collection at its new location on the Ben Franklin Parkway, which serves as the spine of Philadelphia’s museum district. Not without controversy as examined in the 2009 documentary film, The Art of the Steal, the moving of the Barnes collection is being described as “one of the most significant and anticipated cultural events in Philadelphia’s history.” The Barnes collection is widely considered to include some of the most important works of art created over the past 150 years, including major works by Renoir, Cezanne, Matisse, Picasso and Van Gogh. The opening of the Barnes also coincides with the reopening of the Rodin Museum after undergoing a three-stage rejuvenation. h i L u x u ry Ju n e /J u ly 20 1 2

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Photo by Paul loftland for the PCVB

Photo by Roman Vinoly

EXPERIENCE | TRAvel

Above: The Kimmel Center for Performing Arts houses performances by the Philadelphia Orchestra, Peter nero and the Philly Pops, PHIlDAnCO and other resident companies as well as visiting performers from around the world. Right: Rocky statue, fronting the Philadelphia Museum of Art.

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Only a short walk down the parkway from the Barnes, the Rodin Museum is home to 130 sculptures and highlights a magnificent blending of art, architecture and nature. Holding court at the end of the parkway is the Philadelphia Museum of Art, which this summer may even sway a few avid Rocky fans to enter its doors with an anticipated exhibit called Gauguin, Cezanne, Matisse: Visions of Arcadia, running from June 20 through the length of summer and creating an unprecedented art world trifecta on the parkway. A visit to Philadelphia would be incomplete without visiting America’s most historic square mile at Independence Mall, which now includes the National Constitution Center and the National Museum of American Jewish History to go along with Independence Hall and the Liberty Bell. This summer also will mark the arrival on Independence Mall of the four-star Kimpton-owned Hotel Monaco, which will feature the largest rooftop lounge in the city—the perfect perch from which to sip bubbly and take in the summer breezes—after a long day of ball games, shopping and dining. u

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EXPERIENCE | IMMERSION

Net Value

Adult basketball camps fulfill competitive cravings. By Steve Murray

vidEntly thErE is morE to lifE than uncovEring investments with positive net present value value of growth opportunities. Because of this, CEOs, corporate managers and entrepreneurs are flocking to adult basketball camps to satisfy their competitive needs while fulfilling a lifetime desire to be a Blue Devil, Orange or Jay Hawk. Adult summer basketball camps are a growth industry with some of the top NBA players and college coaches getting involved. ProCamps Worldwide runs 60 youth and adult camps around the

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country including those by Miami Heat guard Dwyane Wade, Kentucky basketball coach John Calipari and Kansas coach Bill Self. Matt Chacksfield, account executive for sales for ProCamps Worldwide, says successful businessmen are attracted to the camps because the athletic competition matches their own natural drive to succeed. “These are guys are successful, they’re competitive, they value hard work and competition and they just love doing this. They are basketball guys,” says Chacksfield.

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Courtesy ProCamps Pics

Photo by Ronald Martinez/Getty Images

Courtesy Jim Boeheim Syracuse univeristy Basketball Fantasy Camp for Adults

Kansas coach Bill Self’s (pictured, opposite page; and at top left) basketball camp includes dinner at his home; Pro players, such as Dwyane Wade, get in on the instruction as well; Participants in the Jim Boeheim Syracuse university Basketball Fantasy Camp for Adults listen intently.

The three-day camps cost on average between $5,000 and $10,000 and target men age 35 and over. Attendance is limited to 35 or 40 to ensure exclusivity and to make sure campers enjoy an opportunity very few get to experience—including dinner at Bill Self’s home and his favorite restaurant, the Salty Iguana. “The guys are treated just like one of the players,” says Bristol, camp director for the Jim Boeheim Syracuse University Basketball Fantasy Camp for Adults. “You gear just like the players, you get a locker just like the players, you go through all the X’s and O’s and you got Syracuse legends that come back that are coaching you … talk about an amazing experience.” Camp goers are usually guaranteed at least five games to go along with practices, film sessions, skills contests and the chance to play against former college stars at places like Phog Allen Field House, the Carrier Dome and Cameron Indoor Stadium. Talk about bragging rights. “You can go back to work on Monday and tell everyone, I just beat Billy Owens one-and-one,” laughs Bristol. Of course, all that running and jumping can leave a business executive tired, so the entire training staff is there to help relieve muscle pain and remove the knots that come from playing games that can be intense. “Most of these guys who go to the camp are all successful and their personalities are pretty similar. They’re all pretty aggressive people who have done well in business, and when h i L u x u ry Ju n e /J u ly 20 1 2

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they play the game, they play with a lot of passion,” says Bristol. As most of the campers are active business professionals, camps invariably turn into networking sites. The Bill Self camp has embraced this fact to the point where every player gets a Flippen 360 Profile personal and performance assessment. “These are high net-worth guys. To be able to come out and network is a huge deal,” says Chacksfield. “They’ve gotten to where they are because they are 24-7 guys and they are always looking to expand their network. Bill Self has gotten to be the CEO of Kansas basketball just as the campers are CEO’s. They are in similar positions and have a lot to relate to on that aspect.” While the camps help some of the country’s best corporate managers and entrepreneurs improve their game, the greatest impact is on the non-profits that benefit from the revenue generated by the camps. Campers at the Syracuse camp are making a direct donation to the Jim and Juli Boeheim Foundation, which raises money for children’s charities such as the YMCA, Boys & Girls Clubs, the Ronald McDonald House and others. Those paying to be taught the finer points of the pick-and-roll—from, say, the legendary Bill Self—are helping the Bill and Cindy Self Assist Foundation fund children’s charities while providing scholarships to Kansas’ brightest young students. That you can do this while dressed in Duke blue, playing at Cameron Indoor Stadium as the announcer introduces you and your name flashes in bright lights up on the scoreboard is truly special, indeed. College coaches aren’t the only ones spending their summers with former high school basketball stars. NBA players, both current and former, have begun their own three-day getaways,

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Courtesy ProCamps Pics

EXPERIENCE | ImmersIon

Clockwise from top: Campers taking on the pros; Coach Calipari; Dwyane Wade.

and their success has spurred even more growth. One of the oldest such camps is the Rick Barry Fantasy Basketball Camp. The Hall of Fame forward has been instructing adults in the finer points of the game (yes, including his legendary underhanded free throws) for eight years. Those who come, and the many who return, do so because of his knowledge of the game and his outspoken commentary. “The stories, the fun, the hanging out, the jokes, that’s what its all about,” says Aaron Locks, founder and CEO of National Academy of Athletics, which works with Barry to run the camp. “The basketball is important because they get to play a lot, but it’s really the whole experience of going to dinner, watching Rick teach the underhand free throw. And the cool thing about Rick—he’s not afraid to tell you how he feels about something. If you ask him a question he’ll give you an honest answer.” It’s not uncommon for guests to make the Santa Rosa camp an annual tradition, as did five former New York high school players. “We had these five guys who played high school basketball in the Bronx who were fans of Rick’s when he played for the Nets. They came out and had a reunion for three years in a row. They even flew in their coach, who lives in Florida, to participate in the camp,” shares Locks. While the college camps allow participants to live the life of a college basketball player, the Barry camp brings back the NBA of the 1970s when flair was the norm, outsized personalities ruled the game and short shorts were the style of the time. Have no fear. While Barry’s old style of free throws still allows him to hit the shot at a 90 percent clip, the shorts have been retired. u

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Photo by lawrence Tabudlo

Photo courtesy Hy’s Steak House

SAVOR | Dining out

Photo by leah Friel

Clockwise: Hy’s famous kiawe wood-burning cauldron. Generous cuts of ‘ahi served with microgreens, shredded daikon and green tobiko. Oysters Rockefeller, new Orleans style. lamb Chops à la Hy’s. A 28-ounce T-Bone, grilled to perfection.

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Rare Feat

Time and time again, Hy’s stakes its claim as the option for beef lovers and traditional fine dining. By Margie Jacinto

o more talk of its teNder aNd expertly seasoNed lamb chops, (but yes, it’s as good as they say), Old English-inspired interiors and the starry-eyed couple by the bar, waiting to get seated. What’s more interesting to mention is that Hy’s has been around since 1976, and for more than three decades, the valet parking attendant on duty at Waikiki Park Heights Hotel stays rather busy on any given night come dinnertime. Reservations are certainly recommended, and the menu manages to continually shine while it maintains its initial identity. So how does the Waikiki restaurant manage to retain its position on the high end of the steak-house dining pyramid? Perhaps having been around for so long, Hy’s has become the obvious choice for Honolulu diners looking for the ubiquitous “surf and turf ” entrée. But ask any discerning steak lover (that is, someone who has no loyalty to any venue unless that particular establishment can satisfy his strict criteria for what makes a steak worth bragging about) why Hy’s is on his list of top places for a superior meat selection and memorable dining experience, and the answer is just that—dining at Hy’s is an experience. Hy’s has received a steady stream of diners throughout the years, but it’s not just about the food. Yes, the food is the most important part of any dining establishment, but there are other aspects that subtly enhance what’s on the menu. Facets such as service, atmosphere, how food is served—even a restaurant’s soundtrack makes a difference. Service at Hy’s is warm but professional. The staff knows their stuff and they should—a few of them have been there since its inception. You could sense a kind of affinity between host and server, server and chef, which gives you the feeling that they want to be there. Menu knowledge is superior without sounding rehearsed, and if your server mentions a personal favorite, chances are it really is.

Whether table or booth, seating is formal, yet cozy with leather-upholstered chairs and white tablecloths. Its interior is very traditional, using dark woods and dim lighting throughout the space. Walls are adorned with framed portraits of explorers and Old-World royalty, as well as paintings of 16th-century ships and the like, while shelves display hardcover books reminiscent of a library you would find in a European manor. On the far side of the main room, the famous boiler room that houses Hy’s custom-made cauldron—the open hearth used to cook the restaurant’s mouthwatering meat and seafood specialties—is in full view for curious diners. Thanks to the use of Hawaiian kiawe wood, its broiled offerings are permeated with a distinct, smoky flavor. A wire basket tempts you with its signature cheese bread, a crusty-on-the-outside, soft-on-the-inside teaser made from sourdough toast, topped with three kinds of cheese— mozzarella, Swiss and Cheddar. Without the assistance of any kind of spread, it’s difficult not to devour every last crumb. But one look at the menu should convince you to hold out for some of Hy’s perfected creations. Now comfortably seated, the first official course was a sashimi platter. Unlike many restaurants that serve ‘ahi in dainty bite-sized slices, Hy’s version would win any man’s heart with it’s larger-than-usual cuts of fresh ‘ahi, deep red in color and delicately mild in flavor. Served with micro greens, grated daikon and green tobiko, the additional components added balance and texture to the sashimi. Preparing things the traditional way is something that Hy’s doesn’t take lightly. Case in point: Oysters Rockefeller. Though the ultra-rich appetizer may have been around since the 1800s, Hy’s version would undoubtedly make the New Orleans restaurant that originally created it proud. Aside from the usual spinach, creamy butter sauce and Parmesan cheese infusion, a heartier rendition at Hy’s included pieces of bacon

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Photo courtesy Hy’s Steak House

SAVOR | Dining out

Decadent desserts such as Cherries Jubilee (shown) and Banana Flambé are prepared tableside.

and chopped sautéed onions. The bits of onion and bacon were a pleasant combination of sweet and salty and complemented the plump mollusk’s subtle briny taste while tempering the slight bitterness of the spinach. And though the appetizer was filled with a medley of flavors, it did not overwhelm. Inasmuch as seafood here is a specialty (there were lobster tails and Alaskan King crab legs aplenty being ordered that night), meat options are what put Hy’s on the gastronomic map in the first place. After savoring the USDA Prime, 28-ounce

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T-Bone, I have to say: The hype is real, the kiawe wood makes a difference, and if I ever did decide to become a vegetarian, this would be the one dish to make me fall off the wagon permanently. The steak, served with either rice or potatoes and haricot verts, was superbly prepared—crisp and caramelized on the outside, well-rested and perfectly pink on the inside. I dared not bastardize the juicy meat with any sort of sauce, nor did I need to. I was equally pleased with the succulence of the tenderloin and the rich flavor of the top loin. Naturally, other cuts of meat are available, including the tableside-carved chateaubriand, but the T-Bone gives you the delicious duo of fork-tender bites and the extra oomph of flavor you get from a bone-in streak. Try it with Hy’s “Reserve” merlot from Pedroncelli Winery in Sonoma, a smooth red with hints of black currant and cherry. After-dinner indulgences included coconut crème brûlée, Strawberries Romanoff, and a few other selections expected of an upscale restaurant. However, it’s Hy’s selection of tableside flambéed sweet endings that truly impress. Again, Hy’s prides itself on keeping the classics alive, and the Bananas Foster—another creation hailing from New Orleans—is executed in the same fashion as the original from Brennan’s restaurant in Louisiana. Salt-free butter is melted with brown sugar, then fresh lemon and orange juices are added along with a splash of Orange Curaçao. After the bananas are added, dark rum is then used to set the contents of the saucepan briefly ablaze. A dash of cinnamon adds a bit of spark to the fire show before the bananas and sauce are poured over two scoops of vanilla ice cream. With an over-satiated appetite, the dining experience at Hy’s was, by far, one of the more noteworthy I’ve had. And like a five-star hotel, you know where your money is going. In this case, the union of excellent food, accommodating staff and sophisticated atmosphere makes this perennial favorite worth going back to. u Waikiki Park Heights Hotel, 2440 Kuhio Ave., (808) 9225555, www.hyshawaii.com

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WHAT WAS BEAU T Y BEFOR E KAUA‘I ? WHAT WAS FR ESH BEFOR E TH E UPCOU NTRY FAR M ? WH E R E DI D YOU GO B EFOR E K U K U I‘U LA ?

E X P E R I E N C E K U K U I ‘ U L A N O W. Visit www.kukuiula.com/video Kukui‘ula is an uncommon Hawaiian community – a luxurious private club with a casual, open heart that connects you and your family to a clubhouse of authentic pleasures, a dramatic spa, a village of artful provisioners, a postcard-perfect Weiskopf golf course, a working farm and fishing lake and a team of island adventurers. Here, on the sunny south shore of Kaua‘i, Kukui‘ula connects you to one another and to the profound peace of this lush land. Kukui‘ula. Hawai‘i as it once was. Hawai‘i forever. Custom homesites from $1 million. Cottages from $2.2 million. C A L L T O D A Y T O A R R A N G E Y O U R P R I VAT E T O U R O F K U K U I ‘ U L A . 1 8 5 5 7 4 2 0 2 3 4 Kukui‘ula Realty Group LLC. Obtain a property report or its equivalent as required by Federal or State Law and read it before signing anything. No Federal or State Agency has judged the merits or value, if any, of this property. This is not an offer or solicitation in CT, NJ, or NY or in any state in which the legal requirements for such offering have not been met. Warning: CA Dept. of Real Estate has not inspected, examined or qualified this offering. Fees, memberships and restrictions may apply for certain amenities. Details available. Price and availability subject to change. ©May, 2012. Kukui‘ula Development Company (Hawaii), LLC. All rights reserved.

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Wild

Into the

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On the hunt for local game by Kathy yL Chan

the rabbit was prepared off-site at the home of a friend—all meat that comes from local hunting expeditions can’t actually be served at restaurants. This is most unfortunate for savvy diners, since the kind of meat you want is fresh, tender and wild. So when it comes to dining out, seek out restaurants that use locally farmed game that closely emulates that which exists in the wild. Over at Waikoloa Resort on the Big Island, Chef Charles Charbonneau uses wild boar sourced from the now-legendary Lloyd Case to create savory smoked chorizo and house-made Portuguese sausages. And when wild boar isn’t available, the enormous crossbred boar-hogs produce equally juicy results. You’ll find these creations on the specials menu of Kamuela Provision Company, Hilton’s signature fine dining (with a to-die-for view) restaurant; stuffed into

Courtesy Hook you up Outfitters

hen it comes to Wild game in Hawai‘i, there are three types of hunters: trophy hunters, those who hunt for the food, and then there’s Oliver Lunasco. Lunasco is president of Oahu Pig Hunters Association, the only established hunting organization on the island. Call the state Division of Forestry and Wildlife when you spot hogs (or goats!) running loose on your property, and the phone number they give you will be Lunasco’s cell. He’s its go-to guy for wild game, be it Manoa, the Ko‘olau or Wai‘anae. (Back when the crew of Lost was filming on the North Shore, Oliver set traps and caught more than 50 hogs the first year and nearly 40 the year after.) Weighing in between 120 and 150 pounds, that’s a lot of pulled-pork tacos at craft services. But that’s just the beginning. Each island is known for certain delectable game. On the Big Island and Lana‘i, you’ll find Mouflon sheep, captivating and majestic with those curly horns and understandably popular among trophy hunters. Maui is overrun by axis deer, while exotic black ducks are found on Moloka‘i. Kaua‘i is home to black-tailed deer and a parade of upland game birds. But for those who hunt for food, eating has got to be the best part. A while back I enjoyed local game in the form of rabbit prepared six ways (think grilled, sausages, sautéed and so on) by the talented Ed Kenny. With nothing to waste, it was the sausage I remember most, succulent and tender. I was hooked. Thanks to USDA regulations,

Photo courtesy Hilton Hawaiian Village/Bali Steak & Seafood

SAVOR | Fine Food

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Photo courtesy Hilton Waikoloa Village Kaz Tanabe courtesy of Mutual Publishing Courtesy Hook you up Outfitters

Clockwise from top left: A pork belly menu item from Bali Steak & Seafood; Boat landing Cantina, where you’ll find the pork and chorizo burrito; The Paniolo Rib-eye Steak at Ko; a wild boar; Miles Fukushima and Jonathan Camp releasing their dogs before a hunt in Moanalua Valley.

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burritos and tacos served at Boat Landing Cantina (where chorizo fried rice is also an option!) and at the popular Big Island Breakfast at Water’s Edge. Case’s boar has drifted as far as Wailea on Maui, where Chef Pang at Fairmont’s (newly reopened) Ko- gets as much of it as he possibly can before it sells out. Hop over to Grand Wailea on Maui and pipi kaula shows up on the menu alongside local pork from Sakumoto Farms. And it doesn’t stop there. For special wine dinners, keep your eye out for beef-centric dishes. The meat comes from Maui Cattle Company, known for its impeccably cared for and harvested lamb. Back on O‘ahu, Hilton Hawaiian Village features pork from Shinsato Hog Farm, the island’s only USDA-certified pork slaughterhouse. New Kailua restaurant, Cactus, brings in boar every other month. “We use nicer cuts of the beast for specials,” says chef and owner John Memering. The regular menu also features Big Island Boar Picadillo Empanadas. But you say you want to catch wild game yourself? Skip USDA regulations and call Sonny Thater, owner of Hook You Up Outfitters (590-3355). “Hunting isn’t just a sport—it’s also a way to control population, provide food as a substance and help the environment,” Thater says emphatically. He grew up hunting with his father and operates hunting tours with his business partner, Janice Ishihara. From them you’ll learn the basics of hunting that can only be taught by someone with a lifetime of experience. Their methods—bow and arrow, dog and knife, and high-powered rifles—paired with tracking and prey location techniques separate them from any other outfit. Hunt participants will typically venture in groups of four to eight; then spread into pairs to track the animals. It’s a full-day affair. Position yourself and keep quiet, as there are generally two opportunities to catch the game: just after sunrise when the animals graze, and in the afternoon when they return for a second feed. Feral hogs are another matter, since they’re nocturnal. Either way, you won’t return home empty-handed. Ready for dinner? For home cooking, dishes like adobo and lau lau are at the top of everyone’s list. Surely it’s impossible to resist that beloved trifecta of fatty pork butt with salt butterfish, seasoned and wrapped in ti leaves. Venison is killer when simply salted, grilled and served loco moco-style, complete with gravy and a sunny side up egg. Smoking is a popular method with both pork and venison—Sonny marinates the meat in a shoyu, sugar and chili peppers for two days before hanging it in the smoker with kiawe and guava wood on a slow burn, four to six hours. It’s sliced and finish in a hot wok with plenty of onions, chopped garlic, oyster sauce and peppers… don’t forget to cook rice. u h i L u x u ry Ju n e /J u ly 20 1 2

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SAVOR | WINES

Varietal Show A Wine for Every Man

EN. WE COME IN ALL SHAPES, physiques and creeds. Each of us has our own identity, desires and passions. One might say that we are more varied than the plethora of wines. Others would say we are simpler to understand and maybe even easier to like. What no one can deny is that every single wine-drinking man has a type of wine that embodies his persona.

Photo courtesy Opus One Winery

BY ROBERTO VIERNES, MASTER SOMMELIER

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Photo courtesy Champagne Paul Bara

This man sets his sights on lofty goals and goes after them without hesitating. He gets it done. Direct and hungry, he lusts for power, wealth, status and the good life. He is motivated mostly by his desires—and living well is certainly one of them. This is definitely a man who knows brand names: Patek Philippe, Porsche, Alden Shoes and Brioni. This man deserves the regal and pedigreed Cabernet Sauvignon. So power names like Harlan Estate, Colgin and Opus One are already familiar to him, as are Chateaux Lafite, Latour, Mouton, Margaux and Haut Brion. But to tickle his fancy, one needs to find the “next” power name because, as much as this man stays one step ahead, having what’s already hot just isn’t enough. The one to look for is the 2009 Morlet Family Vineyards Cabernet Sauvignon “Passionement.” Meaning “passionately,” this is exactly how Luc Morlet fashions this wine and how much you will come to crave it. It

Photo courtesy Bouchard Père & Fils

THE POWER BROKER

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Clockwise from top: Opus One is a perfect fit for the Power Broker; The Academic will thrill at the 2000 Paul Bara cuveé Comtesse Marie de France; The 2009 Bouchard Pere et Fils Echezeaux is one wine that the Gentleman would enjoy.

is sourced from vineyards only within the highly prized Oakville AVA and it rockets out of the glass with gargantuan quantities of sweet, polished ripe black fruit laced with vanilla. It slides down the palate like a super car coming down the boulevard, not shy. It grips your palate with luscious flavors and leaves it wanting more.

THE GENTLEMAN He is always classy, never needs to be garish. He is happy to “blend in” and is supremely secure in himself and his accomplishments. He has simple tastes, and is pleased with a

“What no one can deny is that every single winedrinking man has a type of wine that embodies his persona.” - Roberto Viernes, Master Sommelier H I L U X U RY JU N E /J U LY 20 1 2

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saVOr | wines

genuinely excellent effort over something that is merely “rated the best.” It is not always a three-star Michelin experience that excites him, but it is the overall quality of the experience, company included; the big picture is more important than a single frame. Loudness and bigness are less important than intensity and flavor. This is the Pinot Noir kind of man. Classy seduction is how I like to think of Pinot Noir. But not to be forgotten is Pinot Noir’s link to the earth. It is perhaps the best red at conveying its source terroir. The Pinot Noir man always has his feet on the ground. For him I recommend Grand Cru Burgundy, Pinot Noir’s apogee. The 2009 Bouchard Pere et Fils Echezeaux from one of Burgundy’s oldest continuous merchants is a terrific example of the clarity, elegance and seductive power of Pinot Noir. Gorgeous red berries pop with smoky spices revealing refined, silky tannin on the palate. It is utterly delicious.

The OuTdOOrsman, rOugh rider Or Weekend WarriOr

The academic Leads with his intellect. His fun is found in complex brain games: Sudoku, crossword puzzles, chaos theory or “air conducting” Beethoven’s Fifth Symphony. Extremely learned and well-read, he revels in masterpieces of literature and music. He may be a nerd at heart, but like every good tale, he is the one who gets the girl. He is the ultimate planner, especially when it comes to wine. He knows exactly when and where he is going to open that special bottle of wine. For him, Champagne is the ultimate pair. It is the combination of intellect and pleasure, bubbles and complexity that inspire him. Champagne’s unique terroir and process of production provide the ultimate backdrop for his study. The 2000 Paul Bara Cuveé Comtesse Marie de France hails from only Grand Cru vineyards and is handcrafted in the cold cellars beneath the Montagne de Reims. It is a gorgeously elegant, complex blend of mostly Pinot Noir with a small dollop of Chardonnay aged gracefully for a minimum of five years and made only when the environment dictates a perfect storm of conditions. Perhaps the most ideal man is one who encompasses a bit of all these genres. Thankfully, there are just as many different wines to suit your burgeoning personality. Now get out there and see if you can find a match. u

Photo courtesy Champagne Paul Bara

A man who needs no frills. He loves the outdoors and the open road. He travels and seeks the thrills that skyscrapers and paved roads do not offer. He takes no guff and has little patience for needless talk or shallow banter. For him, saddling a horse or hiking a gorge is as easy as opening a bottle of wine. He is part wild beast, yet knows his tiny place in the universe. He may be the first to jump to the protection of a lady, but would rather use his energy to grill a few steaks on an open fire. This man’s man needs a wine of the earth, something a bit wild but not over the top. It must have a lineage and connection to stone. For him, it must be Grenache from

Chateauneuf du Pape—the wine that combines the wild herbal notes and ripe forest berries with the warmth of stones baked under the Southern Rhone Valley sun. The 2009 Domaine de la Roquete l’Accent embodies all these things with loads of richness that is unforgettable.

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The cold cellars used by Champagne Paul Bara uses to hand-craft its Comtesse Marie de France.

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Photos courtesy Death’s Door Spirits

SAVOR | SPIRITS

Clear Spirit Handcrafted vodkas are sweeping the nation. BY BRIAN BERUSCH

E FIND OURSELVES AT AN INTERESTING CROSSROADS in the evolution of the world of spirits. Every decade for more than a century has had its quintessential cocktail—whether it was moonshine, Champagne, martini, brandy or another. Yet one thing throughout the passage of time that hasn’t changed much are the players—the brands of liquor that serve as the “pow!” in your favorite mixed drink. Believe it or not, the same families have been distilling, labeling and shipping hooch to your local watering hole since before your grandpa saddled up to the stool. However, that’s all changing. In the new age of information at your fingertips and everyone-is-an-immediate-expert at just about everything, a host of next generation distillers are taking to the wheat and corn (and pineapple) fields, the hidden cocktail bars (where you need the bouncer’s cell phone number in order to gain entrance) and vermouth washed glasses to bring you a new breed of liquor. And there is perhaps no better way to view this trend than looking closely at the world of U.S.made handcrafted vodkas.

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It may have taken almost 15 years, but Tito’s Handmade Vodka— still considered a small batch vodka producer at 500,000 cases per year—is finally distributed in all 50 states. The Texas-based founder, a trained geophysicist and geologist who still tastes each and every batch before bottling, began distilling vodka from corn mash in order to “bring something to the party” as far as flavor profiles of vodka go. “Tito has an exceptional palate,” Tito’s brand manager shares. “We distill ours six times— not five—because he still tasted impurities. At seven there was no flavor left.” A longtime favorite of bartenders in-theknow, Tito has recently posted videos on his company’s website that tout the how-to’s of infusing his clean vodka with fruits (either dried or just zest are best). This keeps his cache cool with mixologists—the “celebrity chefs” of the new age. Brian Ellison launched Death’s Door Spirits in 2005 on Washington Island, Wisc., naming the liquor company after a straight that separates the isle from the rest of the state. Originally a land planning and economic development manager, Ellison realized for the small and midsized farmers on the island to survive,

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ASIAN GRAPE MARTINI (as shared by Brian Ellison of Death’s Door Spirits)

In a cocktail-martini glass, muddle grapes with agave nectar and sake. Add Death’s Door Vodka and ice. Sharply shake and strain into chilled cocktail/martini glass. Garnish. GARNISH: lemon twist; grape skewer

they needed a high-value product. Death’s Door uses as much wheat from its rolling hills and fields to distill elegant vodka that evokes slightly nutty, toasted grain notes, among others. Having almost doubled its production every year, Death’s Door is bringing nearly 4,500 cases of vodka per year to select shelves—and will be one of the newest vodkas on the Hawai‘i scene. Closer to home, Mark Nigbur distills the 3-year-old Pau Maui Vodka on the slopes of Haleakala in pharmaceutical-grade all-glass stills—“the only ones I know of, anywhere,” he says. Unique to this vodka, Nigbur begins with Maui Gold pineapple juice, which is fermented and blended with pure Hawaiian spring water. Although there is no hint of pineapple in the finished product, there is a lingering sweetness to the ultra-clear spirit which Nigbur also attributes to his unique stills. Pau ups the game with unique packaging and handetched bottles that are limited and numbered. At just 500 cases per month, it’s a hot score if you can get it. (Nigbur also launched Island 808 vodka that is blended and flavored with the likes of coconut, lychee, pineapple and POG.) On O‘ahu, David Flinstone is the mastermind (and sole employee) of Hawaiian Vodka, which handcrafts 500 gallons at a time from sugarcane mash. After an unofficial apprenticeship in the Caribbean (where he taught scuba diving), Flinstone spent years refining his hand at distilling vodka, which he now calls “perfect.” “You’re aiming for the purest, cleanest, smoothest spirit possible. The removing and softening of nuances through a

Vodka bottle images courtesy of brands

5 - 7 grapes 1 ½ oz. Death’s Door Vodka ½ oz. agave nectar 1 ½ oz. sake filtration process is where they differ. And where 99 percent of people use granular activated carbon to filter/absorb the impurities, I use crushed lava from the Big Island to emulate the natural process of rainwater that falls on lava and ends up in our aquifer,” Flinstone says. After refining his ultra-clean vodka to his liking, Flinstone set out refining an extract from fresh, natural coconut, which he now blends into a Hawaiian Coconut Vodka. In the arid plains of Idaho, American Harvest also uses wheat (not potatoes) from local farmers to craft a smooth product. Available thus far in about half of the U.S., they are using wind power and water from the nearby Snake River t o craft a certified organic product that spokesperson Olivier Bugat calls “a great mouth feel, neutral, a long finish but no burn.” “It was important that we had an American-made product, first,” says Bugat. “Organic came after. Our whole system had to be sustainable.” Sustainability is a buzzword that pointed us directly to GreenBar Collective’s Tru Organic Vodka, a California-based operation launched in 2004 that insists on organic produce for all its products. Founders Melkon Khosrovian and Litty Mathew began noticing that when they started with organic produce, the concentration of flavor and aroma was heightened. Their entire product line (which includes liqueurs and bitters) is now skewed toward relations with nearby farmers. After all is said and done, what do handcrafted spirits have over the big guns we’ve all come to know for so long? “You can try a small-batch vodka side by side and they will always be better than the Grey Gooses, the Kettle Ones and the Smirnoffs. Smaller means you can control the perfection. Larger producers spend their dollars on marketing, not on refining the product,” insists Flinstone. ◆ H I L U X U RY JU N E /J U LY 20 1 2

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