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VOLUME 6, ISSUE 2 | AUGUST/SEPTEMBER 2012

Shop, Dine, Unwind In Hong Kong

Gauguin and Beyond Start Art Collecting

Autumn Rising Stylish Looks for Fall

Check the Talent

Renowned culinary and wine experts share what’s happening on their home turf

GREG NORMAN From redesigning a Hawai‘i golf course to launching a new PGA tourney, “The Shark” has no shortage of aloha for Hawai‘i

NEWSSTAND PRICE $3.95


W HAT COLOR WAS YOU R SK Y BEFOR E K AUA‘I? W HAT WAS YOU R BR EEZE BEFOR E TH E TR A DES? WH E R E DI D YOU PL AY B EFOR E K U K U I‘U L A ?

®

E X P E R I E N C E K U K U I ‘ U L A N O W. Visit 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. Custom ocean-view homesites from $1 million. Plantation-style cottages from $2.2 million. C A L L TO DAY TO A R R A N G E YO U R P R I VAT E TO U R O F KU KU 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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Celebrating The World’s Greatest Love Stories Since 1837

OAHU ALA MOANA CENTER 808 943 6677 LUXURY ROW AT 2100 KALAKAUA AVENUE 808 926 2600 MAUI THE SHOPS AT WAILEA 808 891 9226 BIG ISLAND KINGS’ SHOPS AT WAIKOLOA BEACHh RESORT 808 886 h ry 1931 August/se ptteemmpbbeerr ii uuxx uury August/sep TIFFANY.COM

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eDItOr’s Letter

EvEr sincE i EntErEd thE world of magazinE publishing, fall has become my unofficial “start” of the new year. This isn’t untrue of those in other lines of work: New school years will begin, baseball weans toward football, and so on. Yet perhaps more American than all of these things are the sneak peeks of fall fashions that will fill storefronts on our favorite avenues, glossy magazine pages (like those that follow) and, hopefully, our closets. This issue will not disappoint. Our creative team took to both the North and South shores to showcase men’s and women’s fashion against stunning backdrops. We also were privileged to sit down for a private, one-on-one chat with golf legend Greg Norman, who happens to be in town this September to both finalize a West O‘ahu course redesign as well as play in the brand new PGA Champions Tour Pacific Links Hawaii Championship at Kapolei Golf Course. Norman is as engaging and intriguing in the pages that follow as he has been his entire career on (and off) the course. Also unique to this issue is a round-up of some of the culinary and beverage leaders who descend on O‘ahu for the second annual Hawai‘i Food & Wine Festival. We caught up with them earlier in the summer to learn what the creative trends were on their home turfs, which range from Singapore to Boston and San Francisco. Travel enthusiasts will get a nice treat in this issue, with a comprehensive guide to shopping and eating around Hong Kong (written by our fashion editor) as well as the lesser-known world of diving for sunken pirate’s treasure off the coast of North Carolina. Seriously—real treasure awaits. We all learned a little something following an in-house tequila tasting; you’ll surely move past your initial “fear” of the Mexican spirit after reading more about it. Come along for a test drive of a Lexus concept car that’s headed to production, see the latest yacht-inspired watches and even get the details on personal aircraft for the budding hobby flier. We have the scoop on hi-fi headphones on our “Tech” page, where you’re inclined to put a little leather in your wardrobe, and how to find unique custom furniture on island. Enjoy the “crush” of autumn!

VOLUME 6, ISSUE 2 | AUGUST/SEPTEMBER 2012

Shop, Dine, Unwind In Hong Kong

Gauguin and Beyond Start Art Collecting

Autumn Rising Stylish Looks for Fall

Check the Talent

Renowned culinary and wine experts share what’s happening on their home turf

GREG NORMAN From redesigning a Hawai‘i golf course to launching a new PGA tourney, “The Shark” has no shortage of aloha for Hawai‘i

NEWSSTAND PRICE $3.95

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This month’s cover story is our exclusive with Greg Norman, seen here, sporting the latest Omega wristwatch. Courtesy of OMEGA

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

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Jason Black WRITER

saRah BlanchaRd WRITER

olIvIER konIng PhoTogRaPhER

Jason Black sipped no less than 10 varieties of fine premium tequila and mescal for his article, inside, on handcrafted spirits. In the process, he managed to a. discern the difference between the two, and b. decide that the “tequila poppers” hangover from days of yore shouldn’t scare would-be tastemakers from delving deep into the spirit of the South. Over the past 20 years, he has covered music, pop culture and lifestyle for notable publications including Raygun, Bikini, Surface and others. He also interviewed actor Scott Caan in a past issue of HILuxury.

Sarah Blanchard became intrigued with the history and legends of the pirate trade following a recent move to the Carolinas. “We’ve all heard of the Caribbean pirates, but I never knew how important their ‘work’ was to the early American economy,” she says, after learning the true tales of Blackbeard. Blanchard formerly taught at the University of Hawai‘i-Hilo. A farm gal and longtime equestrian, her articles have appeared in Yankee, Equus and many other equestrian magazines. She founded Malama Lio, the Hawaii Horse Journal and currently edits Carolina Hoofbeats. She now lives in Raleigh, N.C., with her husband, Rich Valcourt, a Hawai‘i dog, and two horses that flew from the Big Island to the mainland via FedEx.

Olivier Koning loves the opportunity to establish a sense of personal connection with his subjects in a very short time frame. “That’s actually how I got to know the featured artists, [“The Art of Collecting,” Page 36] who became personal friends over the years. It is a privilege to hear them sharing their personal stories and interests outside their profession, as if they’d known me before.” Koning is a Honolulu-based freelance photographer who has shot for Halekulani Living and would love to visit and photograph Japan next (any takers?).

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CONTENTS August/September 2012 82

FEATURES

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92

COVER STORY Greg Norman

“The Shark” sits down with HILuxury to delve into his rise to golf stardom and the tenacity that still has him swinging to the top.

Photos by Leah Friel

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FASHION Fall-O-Me Fashion Delve into autumn with these bold designs, sharp colors and eloquent throw-back looks to welcome the cooler months.

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The Next Wave

Clean lines and 1950s tailoring are still in vogue, especially for the well-dressed men of fall.

ETRO asymmetric paisley dress $1,575 from NEIMAN MARCUS

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ISSUE FEATURE Sautéed, Shaken & Uncorked

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GIVING Joshua Neves Foundation

We tracked down a handful of the top culinary masters heading to Honolulu in September for the second annual Hawai‘i Food & Wine Festival, to learn what’s happening in their respective climes.

How one family turned their worst nightmare into ongoing support and aid to families in need.

HI SOCIETY Photo courtesy www.shark.com

Luxury in the community

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RSVP

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LEADERS Vision Quest

Almost like you were there … From fine duds at Ferragamo, to Queen Emma’s Ball and Goodwill “Goes Glam,” we’ve got all the star-studded events around town.

Tom Park is no ordinary sole man: He launched his refined shoe biz during the worst of times, yet has seen nothing but bright spots. And there’s more to come.

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CONTENTS August/September 2012 36

THE ARTS The Art of Collecting

We visited four renowned gallery owners and found out what it takes to start—or grow—a world-class art collection of one’s own.

TIFFANY & CO.

Bright color accents, including rose gold, are the jewelry trends for fall. Tiffany Enchant scroll pendant. $22,000 Photo Credit: © Tiffany & Co.

INDULGE

The lastest splurges

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STYLE SHEET Women: La Vie En Retro

KATE SPADE

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Men: The Dashing Dandy

Photo by Leah Friel

A return to the classics.

‘Leslie’ pump with ash wood heel $298

Keeping your cuff, sock and shoes in check.

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WATCHES Time to Sail

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MOTORS Lexus LFA

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Inspired by the open sea and the sails that navigate them, we showcase the newest in yacht-inspired timepieces.

Lexus releases a much-heralded coup; what a concept.

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To the Sky

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GOLF Swing High

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Rain Gear Games

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REFRESH Gearing Up for the Gala

There has never been a better time to be (or become) a personal aircraft hobbyist.

BOTTEGA VENETA Antique lizard Mary Jane shoe in blood $1,680 Photo by Leah Friel

Get tips directly from Ko Olina golf pro Greg Nichols.

Photo by Marco Garcia

The latest in gear and garb to keep your swing efficient and stylish.

Getting yourself ready for ball season takes more than a manicure.

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SPACES Against the Slope

An architectural departure in Hualalai.

In Fine Custom

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Elegant and unique home decor.

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Photo by Benny Chan courtesy Belzberg Architects

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CONTENTS August/September 2012

Photo by Leah Friel

Photos courtesy Hong Kong Tourism Board

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112

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FINE FOOD Super (tasting) Foods

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WINE Simply Sauternes

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SPIRITS South of the Border

The trend in superfoods is giving way to a new method of preparing the healthy fare we have in abundance.

And other sweet grape varietals, perfect for early fall.

The tequila of yore is rethought, revamped and delicious for sipping. Seriously.

EXPERIENCE Elite Escapes

TRAVEL

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Our Asia expert tackles this jewel of the East; all the shopping, culture and cuisine you can handle!

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IMMERSION Treasures of the Outer Bank

Yes, it’s true: You can dive to centuriesold wrecks off the Outer Banks for hidden pirate treasure. And there’s lots of it.

SAVOR

Food and Wine

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TASTE Taormina

What happens when Sicily and Japan collide … on Lewers Street in Honolulu? Find out.

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DENNIS E. FRANCIS CEO

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

all our steaks are

served tender, juicy and

sizzling

Associate Art Director

LEAH FRIEL

Chief Photographer

JENNIFER SOJOt MOLLY WAtANABE Sales

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ALISON AKAu

Operations Manager – Magazine Division

KIMI MAtAR

Events Director

CONtRIButORS Writers: Wanda Adams, Jason Black, Sarah Blanchard, Don Chapman, Lynn Cook, Terri Hefner, Nadine Kam, Ed Kemper, Malia Mattoch McManus, Ann Miller, Kaui Philpotts, Roberto Viernes Photographers: Marco Garcia, Tony Grillo, Olivier Koning, Lawrence Tabudlo, Nathalie Walker

Restaurant Row, Oahu | 808.599.3860 | 500 Ala Moana Blvd. Waikiki Beach Walk, Oahu | 808.440.7910 | 226 Lewers Street The Shops at Mauna Lani, Big Island 808.887.0800 | 68-1330 Mauna Lani Drive #121 Lahaina Center, Maui | 808.661.8815 | 900 Front Street The Shops at Wailea, Maui | 808.874.8880 | 3750 Wailea Alanui Dr.

www.ruthschrishawaii.com

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HILuxury is a bi-monthly magazine with an annual subscription price of $18. Our offices are located at 500 Ala Moana Blvd. Suite 7-500, Honolulu, HI 96813. © 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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INDULGE | STYLE SHEET

La Vie En Retro This season, fashion takes its cues from the past. BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

JIMMY CHOO ‘Coarse’ navy glitter fabric peep-toe wedge $625

LOUIS VUITTON ‘Oh really!’ opentoe pump with lock ornament at back, price upon request

SALVATORE FERRAGAMO ‘Talia’ patent lizard print peep-toe pump $625

MIU MIU Peep-toe pump with bow on front and embellished stacked heel $750

KATE SPADE NEW YORK ‘Reena’ cream patent and black suede buckle strap sandals $298

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KATE SPADE NEW YORK

SALVATORE FERRAGAMO

‘Chesley’ oversized glasses in rose peach $128

Rectangle metal frame sunglasses in shiny gold $295

MIU MIU ‘Noir’ sophisticated ’40s-style glitter saffron frames with antiqued metal temples $335

TOM FORD ‘Madison’ oversized cat-eye frames $425 and ‘Nikita’ black cat-eye sunglasses $360, both from NEIMAN MARCUS

VALENTINO Lace print cat-eye sunglasses $285 from NEIMAN MARCUS

LOUIS VUITTON ‘Anemone’ outsize square multi-tone frames and low-set wavy temples, price upon request

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INDULGE | STYLE SHEET

The Dashing Dandy Keep your cuff, sock and shoe in check BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

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SALVATORE FERRAGAMO

J.M. WESTON

‘Andre’ $660. PAUL SMITH socks $40 from NEIMAN MARCUS. Tassels give these classic loafers a more dressy feel, however, they can also be worn casual, and with or without socks.

‘Golf’ derby $975 from LEATHER SOUL. A comfortable and stylish everyday shoe that looks great with rolled-up denim or chinos.

TOD’S

MAGNANNI

New gommini 122 driver in tan suede with ‘My Colors’ hand-braided leather tie $495

Brown leather woven dress shoe $450 and PAUL SMITH striped socks $30 from NEIMAN MARCUS

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In the Boardroom It’s all about the fit …

BOTTEGA VENETA Tourmaline indigo blu snakeskin leather shoe $1,100. PAUL SMITH blue socks $40 from NEIMAN MARCUS. This sleek statement shoe is a great way to add a touch of color to your look, especially with a classic suit.

LOUIS VUITTON ‘Prom,’ price upon request. PAUL SMITH gray socks $35 from NEIMAN MARCUS. This velvet loafer is a great evening shoe that can be dressed down with denim pants or dressed up with a suit.

When it comes to men’s dress shirts, it’s the minor details that make all the difference. From the style of the collar to the taper of the shirt and how you wear it, it’s not just a personal preference—but what works with your body type and face shape. For someone with a narrow, pointed chin and in need of a wide, spread collar, check out Bottega Veneta’s fall/winter dress shirts such as the one featured in our men’s fashion spread (Page 92). If your face is more round and you need a narrow point collar (which isn’t as common), you’ll find one in Yves Saint Laurent’s fall ready-to-wear collection or from Neiman Marcus’ selection of custom shirts by Ike Behar (pictured in blue below). By framing your head in something with the opposite linear shape, it will cast your face properly and complement your look. The type of collar also should coordinate with the knot of your necktie—larger knots such as the Windsor for a spread collar, and smaller knots like the Four-in-hand for a narrow collar. The most standard shirt is one with a straight collar (such as the one pictured here by Tom Ford, available at Neiman Marcus) and works great for just about any face shape. “It is a safe choice for the business environment with a suit and a tie, and may be dressed down by rolling up the sleeves with the top shirt button undone, and just one or two buttons but no more,” adds Mokai Chang, a freelance fashion coordinator who works with many of the luxury stores in Hawai‘i. Things can get interesting when designers opt to add a creative touch to their collars (such as this contrasting style by Tom Ford). “It is unconventional yet refined,” adds Chang. As for how you wear your shirt, fit is most important. In general, a regular men’s shirt is sized to a guy who stands 5 feet 8 inches to 5 feet 11 inches in height. Fortunately for men who are taller, some designers such as Ermenegildo Zegna, Canali and Nordstrom offer “big and tall” styles and stores such as Neiman Marcus and Nordstrom have madeto-measure options. If you are shorter, you most likely will need to have your shirts and sleeves altered for a proper fit, or have shirts cutom-made. If you’ve experienced any physical changes with your body recently, you may want to update your measurements to ensure the right shirt size—measure around the base of your neck; and then with your elbow bent, measure from the middle of your back right below the neck, across the shoulders and elbow to the wrist for your sleeve length. If you’re wearing a jacket, there should be one-half inch of cuff showing under your jacket sleeve, and if wearing a necktie, the bottom tip of the tie should meet the top edge of your belt. —By Yu Shing Ting

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INDULGE | STYLE SHEET

Photo courtesy Alexander Wang

Leather is one of those things that you may associate mainly with cold weather climates or specific activities—think East Coast city dwellers or motorcycle enthusiasts. It definitely has an urban quality to it, which probably makes most people think that is has no place whatsoever in a tropical climate like Hawai‘i. In the past, this may have been true, but not any longer. So many designers are using leather on a regular basis that it has moved past solely being the “main attraction” and is used as smaller accents. Alexander Wang, Helmut Lang, Celine and Calvin Klein all touted their fair share of cowhide in recent collections.

Leather also has evolved and morphed into a kinder, friendlier version of its older self; it’s more pliable and way less sturdy, making it more versatile as a fabric or to be more easily used as a trim. Leather was everywhere on the fall/winter 2012 runways, which is understandable given the season. But it also has been cropping up in seasons prior, in lighter colors, as shorts, shift dresses and even leggings, like the coveted $1,000 version from Helmut Lang, making it a fabric that’s really good for all seasons and climates—even Hawai‘i.

Leather isn’t just activity-specific anymore— it’s become a fashion classic. And everyone should have a few classics in their closet.

ON

Photo courtesy Alexander Wang

When cooler fall nights call for a jacket, why not don a soft, buttery leather one? Shorts have been a huge trend for several seasons; a pair in leather will make you stand out. A leather skirt is almost a closet staple; buy one you love, and you’ll find yourself wearing it regularly. The truly committed also will find a regular use for leather pants or leggings; try them, you’ll love them.

TREND…

with Molly Watanabe

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INDULGE | TECH

NOW HEAR THIS! These days, headphones are becoming equal parts high-tech and high style. BY HILUXURY TEAM

FOR YOUR LISTENING PLEASURE, a simple set of headphones just won’t do. With Bluetooth capability, ergonomic sophistication and naturally, the ability to cancel out external noise, headphones are becoming just as clever at the smartphones with which most of these sets are compatible. Techno-savvy to say the least, these modern marvels are as easy on the eyes as they are on your ears. Check out the latest to hit the market:

SCUDERIA FERRARI R300 Ferrari by Logic3 R300 Active Noise Cancelling (ANC) headphones have metal arms and ultrasoft ear pads. ANC Technology seals the ear pads to prevent loss of music dynamics and reduces unwanted ambient noise. $350 www.ferrari-by-logic3.com

URBANEARS PLATTAN

PRADA HEADPHONES Part of its travel collection, these headphones merge stylish elegance with modern technology. Though many headphones come in their own case, the storage bag for this particular set is almost too sleek to tuck away. $595 at Prada.

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Just when you thought the jean scene was limited to apparel, Urbanears lets denim go straight to your head with its Denim Edition headphones. The collapsible Plattan also comes with a ZoundPlug on the ear cap, allowing for a friend to plug in and enjoy your music. $80 www.urbanears.com

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LUXURIOUS CONVENIENCE

Spacious Living Room & Home Office

THE COLLABORATORS Designer Phillipe Starck and Parrot founder and CEO Henri Seydoux sport the new Parrot Zik.

PARROT ZIK BY STARCK Designed by Philippe Starck, the Zik headphone has the most state-of-the-art technologies, including active noise control, a touch panel that enables sensual movements, head detection sensor, bone conduction sensor, five microphones and a powerful digital signal processor. $399 www.parrot.com

Views across Kahala to the ocean

REGENCY AT KAHALA Swaying palms enliven your views from this renovated two bedroom, two bath home. Premium finishes throughout. Doorman, pool and the convenience of shops, restaurants, theaters and beaches within walking distance.

Leading the market with exceptional homes and marketing. Give me a call to discuss how I can help you with your real estate goals.

JOHN PETERSON Vice President Realtor CRS CHMS International President’s Premier Previews Property Specialist

808.220.5555 john@residencehawaii.com facebook.com/johnpetersonrealtor twitter.com/johnrealtor

BEATS™ BY DR. DRE™ Perhaps the set that launched a thousand headphones, the ubiquitous Beats™ by Dr. Dre™ continues to be as popular as ever. It showcases precision engineering, advanced speaker design, and powered noise cancellation to let you hear music the way the artist intended. The headphones now come in blue, orange, purple, silver and pink, in addition to the original trio of red, black and white. $299 at Nordstrom.

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

©2012 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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HI SOCIETY | RSVP

QUEEN EMMA BALL Photography by Tony Grillo

Gerald Ushijima, John Jubinsky, Judy Pietsch, Maile Meyer

The 6th Annual Queen Emma Ball, held at the Hilton Hawaiian Village’s Coral Ballroom, honored Aulani, a Disney Resort & Spa “for its commitment to perpetuate authentic Hawaiian culture and share it with the world.” The elegant evening, chaired by Jeff Stone, celebrated the educational legacy of Queen Emma and benefitted St. Andrew’s Priory School. Proceeds from the evening’s events support the Priory’s scholarship and financial aid program.

Ivan Lui-Kwan, Todd Apo, Sandra Theunick, Jeff Stone

Beatrice Hew Len, Kamaki Kanahele, Colleen Hanabusa, Kalena Hew Len, Agnes Cope (front)

Russell Lau, Chynna Stone, Lorrie Stone, Nikki Alexander, Eric Lau

Gary Okimoto, Judi Okimoto, Patty Foley, Kathleen Chin, Doug Chin Bishop Robert Fitzpatrick, Bea Fitzpatrick, Nancy Conley, Herb Conley

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Dennis and Marjorie Francis, Chief Louis Kealoha, Andrew Lum

Luci and Lee Donohue, Sharon Inamine

Edison Miyawaki, Ikuyo Kato, Bruce Coppa, Sara and Mark Platte

Peter and Jill Kashiwa, Patti Milburn, Linda Coble, Manny Rezentes

HONOLULU POLICE COMMUNITY FOUNDATION Photography by Nathalie Walker It was the ‘Posse’ that took centerstage at the 5th annual gala event presented by The Honolulu Police Community Foundation (HPCF). Held at the Sheraton Waikiki Ballroom, the event thanked the KSSK Posse, an island-wide network of the famed Perry & Price radio show listeners who help callers-in-need. “Their posse has helped track down stolen automobiles, solve crimes and bring a sense of safety and solidarity to our state…” says HPCF Board President Lee Donohue of the posse, led by radio personalities Michael W. Perry and Dr. Larry Price.

Larry Price, Luci Donohue, Michael W. Perry, Dennis Francis

Stephen Kaaa, Nola Donahue Lewis, Lauren Cheape, Bill Anonsen, Danny Sison

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HUGS 30TH ANNIVERSARY GALA Photography by Lawrence Tabudlo HUGS (Help, Understanding & Group Support), known for servicing Hawai‘i’s seriously ill children and their families, held its 30th anniversary fundraising gala at The Kahala Hotel and Resort. At the beachside resort, guests tried to best each other in the live and silent auctions, and were treated to the musical stylings of ‘ukulele virtuoso Jake Shimabukuro. Awards were presented to Bank of Hawaii, HUGS’ Corporate Honoree and Community Partner Honoree Optimist Club of Honolulu and the Volunteer of the Year.

Patrick Tyrrell, Wendy Cockshell, Tonya Kimball, Jeffrey Kimball

Earl Ching, Robin Johnson, Catha Combs, Chason Ishii

Gidget Ruscetta, Darrick Ching, Jodi Ching

Ed and Leilani Keough, Sharon and Ron Nagasawa

David Kostecki, Dr. Elizabeth Ignacio, Dan Cooke Jackie Higa, Jason Higa, Rojo Herrera, Michael Herrera

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David Cassidy, Anne Namba, Helena Chenn, Penelope Paik, Brian Lipstein

Priscilla Chan, Kimberly Law, Judith Ann Graham, Alyce Parsons, Michelle Horne

Bernie Burson, Diana Olson, Niena Etsuko Hino, Soraya Raju, Joanne Blake

Hitomi Ohmori, Carla Mathis, Ferial Youakim, Cecilia Stoeckicht

ANNE NAMBA HONORED Photography by Lawrence Tabudlo Renowned designer Anne Namba, was awarded the IMMIE Bravo Award of Excellence at The Association of Image Consultants International (AICI) Gala Awards Dinner. The event wrapped up the group’s 2012 Annual Conference and treated AICI members to a live fashion presentation of the Hawai‘i-based designer’s work. The IMMIE (Image Makers Merit of Industry Excellence) “expresses our appreciation for the recipient’s contributions to either AICI or the image industry,” says Yasmin Anderson-Smith, AICI’s international vice president of marketing. “Anne Namba now joins other prominent past recipients including Oprah Winfrey, Dr. P.M. Forni, author and founder of the Civility Project at Johns Hopkins, New York Mayor Michael Bloomberg and Target stores, to cite a few well-known names.”

Atsuko Kajimoto, Mizuko Ueda, Leslie Davies, Thea Wood, Magoe Johnson

Emanuela Mari, Yasmin Anderson-Smith, Pamela Judd, Anne Reinten, Jacqueline Whitmore

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JuvEnIlE DIabETES RESEaRCH FOunDaTIOn annual Gala photography by Lawrence tabudlo

alan Rice, Jeanne Rice, Roberta ludloff, Skip ludloff

Juvenile Diabetes Research Foundation (JDRF) Hawaii held its annual gala, An Evening of Hope, at the Sheraton Waikiki Ballroom. Guests were treated to a chefs’ dine around with dishes prepared by Chai Chaowasaree, Colin Hazama, Mark Noguchi, Camille Komine, Jon Matsubara, JJ Praseuth Luangkhot, Sean Priester and Brett Villarmia. The event benefits JDRF, the leading global organization focused on Type 1 diabetes research.

Megan Honda, akiko Reyes, lisa liborio, Stacey Chang, Chandra Kim

Mark Wong, Jeri lynch, Guy Merola

lissa Gendreau, Emalia Pietsch, Tiana Gamble, annie Hiller, Jamie Churchill

lynn Yamada, Cathy bell, Shane Sakata Michael Tam, lissa Munger, leighton Yuen

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Dennis tsuhako, carol asai-sato, Dean uyeda, Kelly uyeda, Jasmine tang, tim chang

co vavul, Darryl Jung, Joanne Jung, catherine Gray

eric and lori Fujimoto, Marie hook, Jay and lillian Kam

Darcie nakaoka, Jason Kim, anastacia Fong

Dazzle photography by Nathalie Walker Central Union Church Preschool & Kindergarten (CUPS) held its 10th annual Dazzle fundraiser at the Sheraton Waikiki Ballroom. Chef DK Kodama organized an all-star lineup of chefs hailing from such notable restaurants as Beachhouse at The Moana, The Grove, Phuket Thai, Sansei, Poke Stop and more. Master Sommelier Chuck Furuya coordinated wine pairings. In addition to silent and live auctions, Na Hoku Hanohano award-winning vocalist Mailani Makainai was on hand to entertain guests. The evening’s proceeds help support education curriculum, tuition assistance, professional development and upgrades to the preschool’s facilities.

David Kostecki, elizabeth ignacio, allen and christina Doane, Jan and Jason Furuta

colin ahyat, bob Gerell, Keilyn nakamoto, Mark Robison, lora and neil nakai

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SALVATORE FERRAGAMO Photography by Lawrence Tabudlo VIP shoppers gathered at Salvatore Ferragamo’s Royal Hawaiian Center boutique for the unveiling of the fashion house’s new fine jewelry collection as well as its spring/summer 2012 women’s runway collection by creative director Massimiliano Giornetti. It wasn’t all about the baubles, however. The celebration was co-hosted by Dr. Michele Carbone, honorary consul of Italy and director of the University of Hawai‘i Cancer Center, and his wife, Beth. A portion of the evening’s proceeds benefitted Friends of the University of Hawai‘i Cancer Center.

Dave and Tamae Erdman, Wes and Jan Yamamoto, Dave Mori

Madalyn Loustalot, Liliana Carbone, Jackie, Todani, Susan Todani

Michele, Liliana and Beth Carbone

Eva Avery, Shem Hannemann, Corinna Hughes

Dita Badescu, Clay Edmonds Amy Powers, Ana Ortega, Robert Kim, Sophia Khoan

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Vision Quest

Leather Soul’s Tom Park may have his feet on the ground, but his reach goes well beyond footwear. BY MARGIE JACINTO | PHOTOGRAPHY BY LEAH FRIEL

A “

RE YOU SURE YOU WANT TO DO A STORY ON ME?” Tom Park questions. The 34-year-old owner of Leather Soul is indeed as humble as he is well-dressed. Casually clad in dark denim, oxford shirt with sleeves rolled up and sporting a tie, Park’s style is tastefully understated … until you get to his shoes. “These are by Edward Green, a British label,” he says. “The front is hand-stitched using pig’s bristle as a needle ...” Clearly, the man knows his shoes. Park’s affinity for footwear started during childhood, when Air Jordans was the pair to covet; ever since then, Park was always known for having the latest, topof-the-line shoes in his ever-growing collection. Turning that passion into a flourishing business seemed only natural—though Park didn’t delve into it straight away. The ‘Iolani alum and University of Hawai‘i grad had stints as a financial advisor at Morgan Stanley and worked for Lexus before Leather Soul truly came into focus. The dream of owning a shoe store may have been something Park always had, but it took a few years of dabbling in other fields before it was realized. It took less than $100,000 (and a whole lot of faith) to breathe life into Leather Soul. Today, thanks to Park’s ingenuity, it thrives as a small company that rakes in big bucks (Leather Soul in Waikiki alone pulled in $5.1 million in 2011 and is expected to bring in $7 million this year). And when one entrepreneur can afford to rent a space under the same roof with likes of Salvatore Ferragamo, Cartier and Hermès, that in itself is a worthy feat. The boutique’s prime location in Waikiki’s Royal Hawaiian Center wasn’t its original space. In 2004, Park’s brainchild launched in downtown Honolulu, with the goal of providing upscale footwear for local businessmen. A busy man himself, he figured the average executive wouldn’t want to go out of his way to purchase shoes. The location seemed ideal. However, his first real customer was nary a Honolulu lawyer nor banker, but a Japanese tourist who spent $900 (plus cab fare to and from Waikiki). This “eye-opener” forced Park to look into the Japanese market. Just a year later, he opened a second location in Waikiki—a 200-square-foot store on the second floor of an office building on Lewers Street. Park ran both locations himself for

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Courtesy Leather Soul

Clockwise from left: Leather Soul founder Tom Park; Saint Crispin’s wholecut oxford ($1,600); Leather Soul Waikiki’s recent store expansion includes a fully loaded scotch bar.

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HKU_R

Courtesy Leather Soul

HI SOCIETY | LEADERS

Top to bottom: Park gives one of Leather Soul’s sought-after shoes a finishing touch; Saint Crispin’s semi brogue blucher in Inca calfskin ($1,600).

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around a year and acquired additional help as his business grew. But when sales at his tiny Waikiki branch overtook his downtown location, Park knew he needed a bolstered retail space in tourist-heavy Waikiki. The Leather Soul “flagship” opened in 2008—during the peak of the recession, when uttering the word “luxury” was practically a sin, let alone flaunting it. Yet, the store bourgeoned, so much so that in 2010 he was able to open a branch in Beverly Hills. Most recently, Park expanded his Royal Hawaiian Center boutique, complete with a full scotch bar to complement his finely curated selection of shoes and other goods. Park’s two top-selling brands are Alden shoes hailing from New England, followed by Britain’s top-tier label, John Lobb. Leather Soul is also the exclusive carrier of George Cleverly’s made-to-measure footwear in the United States. A Cleverly custom shoe takes at least one year to make, though the process is rather simple: feet are measured, and clients choose from various designs and leather swatches. The outline of the shoe is created from the client’s measurements, constructed in London, and sent to the U.S. for an initial fitting. Following final adjustments, back it goes to England to be finished before making its way back to the client. Bespoke is the main draw in Park’s Beverly Hills store, and highprofile clients are anything but few and far between. In fact, Will Smith recently picked up a few pairs from the Beverly Hills branch. Momentum may be on Park’s side, but he reveals that he doesn’t necessarily want Leather Soul to receive the whole, “as-seen-on (insert celebrity name)” attention. “I want those who truly appreciate footwear to be my clients,” he says, “not just because [the shoe] is celebrity-driven.” Coming full circle, Park has plans to open a Leather Soul in downtown Honolulu once more. A passion project, the downtown branch will serve not only as a retail store, but ideally, as a place where people with shared interests (if you’re anything like Park, that would include good shoes, fast cars, cigars, scotch and tennis) can linger and chat. At the fast pace that Park’s success is moving at, the next evolution is just around the corner. Those who question the store’s name, Leather Soul (as opposed to “Sole”), will soon understand that name opens itself to unlimited opportunities, as Park’s plans may delve beyond fancy footwear. Taking his appreciation for refined men’s accessories and more, Park wants his stores to gradually become a men’s select shop—offering choice pieces of luggage, ties and other distinguished accoutrements. If all goes to plan, by this time next year, the Waikiki store will be considerably different, including a line of dress shirts with San Francisco’s Taylor Stitch; a collaboration with Reyn’s to create a “Reyn’s for Leather Soul” collection; bringing in ties and pocket squares from The Hill-Side; and creating Leather Soul’s own line of shoes (made in England). “[We’re doing] all sorts of things,” Park says. “I want to be known as a brand, not just a shoe store. I want to be known for having the best of the best.” ◆

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Page 1

In art the best is good enough.

Art by Barbara Kra

Johann Wolfgang von Goethe

In Hospitality, the best is never enough.

www.THEARTOFRENEWAL.com

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Clockwise, from far left: mark blackburn of mauna Kea galleries; Andrew rose, Andrew rose gallery; mike schnack of Cedar street galleries; robyn buntin at his own robyn buntin gallery.

The Art of Collecting

Four renowned gallery owners talk us through the motions of starting an enviable art collection. By Brian Berusch | PhotograPhy olivier Koning

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fter speAking with A number of fine Art sellers, gallery owners and museum curators, a few things became rather clear: Hawai‘i is a nearly idyllic locale to begin a collection of art for those who have not yet begun to do so. A few common threads could indeed be woven among the leading gallerists of Honolulu (whom we interviewed for this piece); however, not without a generous helping of where they differ—in both personality and their genres of preferred attainable art. Robyn Buntin, owner of Robyn Buntin Gallery, shares the “why” and “when” of beginning a collection. “Socially, this is what wealthier people have done all their lives,” Bunton candidly attests. “After sex, money, enough food and a place or two to live—what is left? Art. By purchasing a body of work you are establishing that you are a part of the prestigious part of society.” On a more immediate level, Buntin, whose meandering and well-stocked (if not bursting) gallery is down the street from the Honolulu Museum of Art, says that he is approached rather frequently by the sort of investor who has just purchased more than one home, and is looking to put 20 or 30 objects in it. “What’s going to happen is that he will establish a personality inside that apartment,” he adds, speaking in reference to a gentleman who—the morning of our conversation—purchased 30 pieces of artwork (of which, Buntin says, “70 percent of them were good things,” to give you and idea of his refreshingly unedited tact). Buntin’s gallery has an array of pieces. It’s safe to say that he carries the most sculpture or non-2-dimensional art (of the four galleries we visited), including display cases filled with Japanese and Chinese porcelain, Tibetan artifacts, jade, Chinese belt buckles, Han Dynasty bronze, portable Indian shrines, ancient pottery, 3,000-year-old Southeast Asian archeological materials, Indonesian Buddhist pieces, Japanese armor ... the list goes on. However, Buntin also hangs the odd C.W. Bartlett or John Kelly prints (he recently acquired an unprecedented 35 pieces), and John Stevens’ collection of scrolls. To give you an idea of the informality Buntin prefers at his welcoming gallery, Stevens holds court Saturday mornings for what Buntin calls “Zen Saturdays”—an open conversation where people show up to chat about Zen art—often with Stevens sharing both his own works, as well as rarely seen scrolls that can date to the 16th century. For Buntin, he has few rules for buying art.

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“It has to move me. It has to be well-crafted. If it moves me but isn’t well-crafted, I can’t have it,” he says. Mark and Carolyn Blackburn, owners of Mauna Kea Gallery, happen to be in possession of the most extensive collection of Polynesian art on the planet. (It’s gloriously depicted in a weighty, hardcover tome titled Polynesia, Kaeppler, University of Hawai‘i Press.) Their collection includes more than 1,000 highly significant Polynesian artifacts, not including 10,000 pre-1900s Hawaiian photographs, 40,000 pre-1920s postcards, books and more that reside in storage on the East Coast. “The best advice I could give anyone,” Mark Blackburn starts, “is to buy what you love. If you’re buying as an investment, don’t do it. I still don’t buy as an investment. I buy constantly because I love the pieces.” Chatting and strolling through their Black Point home, it’s easy to see why; the Blackburns live with their collection. It’s on every wall. Sculptures occupy every corner. And in Mark’s downstairs study, there are drawers and bookshelves and display cases meticulously lined with pieces, books, artifacts, jewelry, photographs, weapons and carvings. More than anywhere I visited, this truly embodies “living among the art.” “I could see pouring a scotch and really being enveloped by this stuff,” I say to Blackburn. “Exactly. That’s what I do. Daily,” Blackburn nods, as we pass Robert Louis Stevenson’s steamer trunk, King Kamehameha’s bowl and a cup that Captain Cook used to ladle out rations on his third voyage here. It’s astounding. As for the Blackburns’ clientele, hardly any of them are in Hawai‘i. “Most of our work is found on the mainland and in Europe,” says Carolyn Blackburn. “It gets unpacked here in the gallery, bought and then packed back up and shipped elsewhere.” I learn that the most serious collectors of Hawaiian art reside in France, Germany and England. The connection? Captain Cook, of course— the voyage journals of whom are what led Mark into collecting to begin with. They do, however, attain works by Impressionist-era painters, like Charles Alfred Le Moine (a contemporary of Gauguin), Octave Morillot (Tahitian painter from the 1920s) and others. Carolyn gravitates towards Madge Tennent, David Howard Hitchcock and other early 20th-century Hawaiian transplants whose bold use of color offer lively examples of Impressionist work.

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Andrew rose’s bishop street space is crisp and museum-like.

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schnack’s backstreet Cedar street gallery is frequently occupied by the artists whose work resides there.

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Michael Schnack, owner of Cedar Street Galleries—tucked inconspicuously in an industrial area of Honolulu—features the work of modern Hawai‘i artists, most of which are living, breathing and in his gallery with frequency. There’s an attraction, clearly, for many collectors, both longstanding and new. “We receive a lot of visitors looking to build a collection, but are very unaware of where to begin,” Schnack says, pulling moveable walls back and forth to reveal a host of paintings. “Frankly, none of us know what we like until we see something, and go, ‘Whoa. That turns me on. That works.’ So it’s about finding something that works for your home space, and perhaps most importantly, for both people living in it.” Schnack raises the important issue of one person in a relationship usually preferring one style or color theme, while the other has different views. Naturally, he enjoys the challenge of finding something that strikes a healthy balance. Cedar Street has turned bowls by Ron Kent, Arthur Johnson’s Hawaiiana visuals, Mark Kadota’s mixing of multiple genres as well as other sculpturists and painters. I posed the question to each of our gallerists, “can a collector benefit from the relationship—either between the gallery or the collector—with their home’s architect or designer?” The answers varied. “When someone like Kelsey Grammer or another celebrity comes here and builds a palace and wants to fill it with art, designers of the home will make introductions,” Buntin says, hesitantly. “But designers often have to buy things that are safe and reflect a broad, sweeping ‘good’ taste. That can be a sticky crowd to try and please, as it’s a little boring. But it can foster good relationships for future buying.” “Do you mean ‘archi-torture’?” asks Blackburn. “We have a widespread travesty here, in that everyone thinks they’re an expert at everything. Just look at what’s happened here in Kahala. The architects here just cave to the wild ideas and notions of their clients for fear of losing them.” Blackburn adds that his best clients are the ones who actually listen to him. “I have 40 years of experience in this,” he says, as Carolyn Blackburn chimes in. “There is some appreciation for art in Hawai‘i, but not a lot of buying and selling. Yet there’s great value here. You don’t have to spend huge sums of money. You can buy original posters from the 1940s for under $1,000 framed,” she says.

Crisp, clean and white: This is the ambiance surrounding any hanging works in the upstart (it’s been open for eight months) Andrew Rose Gallery on Bishop Street in downtown Honolulu. A Vassar then Pratt Institute fine arts graduate, Rose is a working artist with a refreshing vision of both the kinds of—as well as manner in which—the arts in Hawai‘i can be presented. “I’m trying to create a positive environment for new collectors to learn how to deal with Hawai‘i artists. The relationships in the past have been direct—between artist and buyer—but that doesn’t work to build a collection,” Rose says, echoing a sentiment shared by Mark Blackburn. “There’s nobody looking out for them, nor for their future.” Rose waxes on the “youthful” art scene in Hawai‘i, speaking both to the gallery and museum folk as well as the artists and the would-be-collectors. “People are still feeling their way in this market,” Rose adds. The works he chooses to hang in his whitewashed downtown cube are a unique array of Hawai‘i talent, each of which takes a rather introspective look at the peculiarities and wondrous aspects of life in the islands. Whether it’s the nostalgic, almost haunting imagery of Linda Kane; the colorful, blended landscapes of Noreen Naughton; or even Rose’s own Manet-like Kaleidoscope series imagery, viewers and potential clients here will feel as if they teeter on the edge of what’s new and what is storied within the contemporary Hawai‘i art world. This August and September, Rose will feature his On Paper exhibit with works by Jasper Johns and Ellsworth Kelly, combined with artists Rose represents, such as Charlie Cohan. After managing galleries and collections from New York to New Mexico—and an inspiring stint working with Bruce Weber—Rose is dedicated to helping his clients learn the art of “buying deep.” That is, building a collection that can grow organically to embrace new works, yet shows a fine range of the genres already purchased. Yet it’s all about helping a client understand the “why” that he finds so rewarding. “It’s not uncommon to hear the phrase, ‘Do you know why we like this?’” says Rose. “But if I point out a connection between the energy of various pieces they enjoy, not so much the colors or medium, it begins to open the eyes a little wider. The dialogue can then go in a new direction. This becomes a rewarding experience where we can build from.” u

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The Washington Ballet photo by Steve Vaccariello

HI SOCIETY | THE ARTS

enjoy… IT’S ALL INCLUDED. Ballet Hawaii presents Alice in Wonderland.

Arts Calendar On Stage:

Ballet Hawaii presents Alice in Wonderland in collaboration with the Washington Ballet. Aug. 11 & 12, Neal S. Blaisdell Concert Hall, Hall call 1-800-745-3000 or log on to www.ticketmaster. com for tickets.

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Shakespeare gets a Hawai‘i twist in One Comedy of Erras. The world premiere play by Tauie Kinoshita tells the story of twin brothers who were separated at birth. One was raised on the mainland, while the other grew up in Hawai‘i. Chaos—and laughter—follows when their paths cross in Honolulu. Aug. 30-Sept. 30, Kumu Kahua Theatre, 536-4441

Young Dr. Frankenstein works to complete his grandfather’s goal of bringing a corpse to life in this Mel Brooks masterpiece. Stand-out tunes from this award-winning musical include ‘The Transylvania Mania,’ ‘He Vas my Boyfriend’ and ‘Puttin’ on the Ritz.’ Sept. 6-23, Manoa Valley Theatre, 988-6131 Halau from Japan and Hawai‘i converge on Maui for the seventh annual Ku Mai Ka Hula 2012. This international competition features male and female kahiko and auana performances. Sept. 8, 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. Through Aug. 12 at Honolulu Museum of Art, 526-0232 Kalaupapa: Wayne Levin features the acclaimed photographer’s work from his time spent in the isolated community on Moloka‘i. Aug. 19-Sept. 30 at Schaefer International Art Gallery, Gallery 242-7469 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, Museum 845-3511 Jurors from around the state selected works for Fourth Schaefer Portrait Challenge, features portraits created by 57 Hawai‘i artists. Through Sept. 14 at Honolulu Museum of Art at First Hawaiian Center, Cente 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 centuries-old Hawaiian tradition, to American tattoo artist Norman “Sailor Jerry” Collins as well as the traditions found in Japan and throughout Polynesia. Through Jan. 13 at Honolulu Museum of Art, Art 526-0232

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INDULGE | WATCHES

Sea Watch

The ROLEX YACHTMASTER is the timepiece that seems to have put this style on the map. The latest incarnation features a new rotatable bezel, a 40mm Oyster case and a calibre 3135 certified Swiss Chronometer.

Navigation-inspired timepieces BY HILUXURY TEAM

AS WE SAIL INTO RACING SEASON, some of our favorite watchmakers are rolling out their ocean navigator wrist watches. Whether or not you man the helm—or even plan to step aboard—these exquisite pieces will make you look and feel like a captain of style.

As its name suggests, the PANERAI LUMINOR SUBMERSIBLE 1950 3 DAYS AUTOMATIC features a power reserve of three days. Its brushed titanium case measures 47mm; and with a Panerai personalized rubber strap and water resistance to 300m, you can definitely dive in. $10,300

Rugged but elegant, the DOXA SUB 5000T SEACONQUEROR is crafted from a single piece of stainless steel and is water resistant to a depth of 5,000 feet.

TISSOT’S SAILING-TOUCH WHITE QUARTZ SPORTS WATCH ($1,250) which features Tissot’s touch-screen technology and all the details you’d need for smooth and safe sailing designed in maritime color themes. Or, there’s the feminine charm of the T-TOUCH II LADIES WHITE MOTHER-OFPEARL DIAMONDS QUARTZ WATCH ($1,495). It also features touch-activated functionality along with bracelet choices including titanium, leather or white silicone.

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The new limited edition TISSOT SEASTAR 1000 AUTOMATIC fulfills all ISO 6425 stipulated criteria for divers’ watches. It has a domed, scratch-resistant sapphire crystal with anti-reflective coating. It’s also equipped with an automatic helium escape valve, unidirectional divers bezel, divers’ buckle and to a pressure of 30 bar (30m). $2,250

The ROBUSTO CHRONOGRAPH BY CUERVO Y SOBRINOS features a useful countdown function for racing, a 40-hour reserve and modular steel case with titanium bezel. $6,200

Photo by PJ Value

PANERAI’S LUMINOR MARINA 44MM features a power reserve of 56 hours, Incabloc® antishock device, a leather or alligator strap with Panerai personalized buckle and a AISI 316L polished steel or brushed titanium case. $6,200

Time for a Sail? Racing around the isles The worlds of yachting and timepieces have been merged since, well, the dawn of watch-making. Navigators of the sea have always counted on precise marine chronometers to hold a steady course… the alternative to which may have led to a watery fate. Today, sailors may be less interested in discovering unseen land as they are racing against the clock. One such example is the 2012 Vic-Maui International Yacht Race, which pits 14 yacht teams against one another on an epic 2,308-nautical-mile course. Beginning in the lush climes of Victoria, British Columbia, Canada, and ending in Maui’s Lahaina Harbor, yachtsmen will steer their 35- to 50-foot vessels through the treacherous Straights of Juan de Fuca, down past Washington and Oregon states before catching the Pacific high pressure zone somewhere around Northern California then charting out to sea. The biennial event runs every other year, having started in 1965 when race founder Jim Innes took 15 days make the journey; in 1968, 14 entries competed before a winner entered Lahaina in nine days, two hours and eight minutes. A second isle favorite is the Sir Thomas Lipton Challenge, which essentially is a Hawai‘i-wide race that pits local yachting clubs against each other in a friendly three-day showdown to see who can rack the best times in a best-of-five shootout. The race first began in 1930 with the namesake’s first bout in Hawaiian waters; currently a single 30-foot (or more) boat from each club is allowed to enter the race that traces a triangle just a few miles offshore. This year’s winner was Capt. Tony Miller from the Hawaii Yacht Club in his Ikaika vessel.

—By Brian Berusch H I L U X U RY AUGUST/S EP T E M B E R 20 1 2

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INDULGE | MOTORS

LUXURY LETS LOOSE Lexus LFA: What a concept BY ED KEMPER

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f there was an unmistakable hit at the First Hawaiian International Auto Show last March, it was a distinctive yellow Lexus LFA, which drew crowds, stares and gasps from open till close each day of the show. And for good reason; this was the first time this super sports car had made a public appearance in Hawai‘i. Lexus, when it first appeared in the automotive world, was oriented toward the quiet and luxury end of the automotive spectrum—“showy” wasn’t a commonly used term in its repertoire. However, after issuing models to cover large to small luxury sedans and adding a line of SUVs, Lexus began to spin out the performance “F series” models. Currently, the king of the “F” court is the very limited production LFA, a hyper performance, twoseat sports car. With only 500 of these models to be hand-built at the rate of 20 per month, exclusivity is just one of the major draws for enthusiasts. The fact the LFA is priced at $375,000 only further narrows the customer field. Styling is clearly in the direction of a sports car, but unlike some that boast a “cool factor” only, here it is truly a function of the vehicle’s performance attributes. Note the large front and rear grills, side scoops, and rear spoiler; the openings are designed to not only plant the chassis on the ground at speed but direct cooling air to the carbon ceramic brake system. At 50 mph, the rear built-in spoiler automatically rises to secure the rear wheels to the pavement. Exhaust exits from three super-large pipes in the center of the rear end.

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LEXUS LFA Engine: Acceleration: Brakes: Sound system: Price:

V-10, 4.8 liter, 552 horsepower 0-60 3.6 seconds, 202 mph top speed. 4-wheel carbon ceramic disc brakes, 4 piston calipers. AM/FM/hard drive system with 12 speakers. $375,000 H I L U X U RY AUGUST/S EP T E M B E R 20 1 2

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INDULGE | MOTORS

With a 4.8-liter V-10 engine producing 552 horsepower, aerodynamics are clearly important. The end result is a top speed of 202 mph. Zero to 60 time is a mere 3.6 seconds. A perfect 50/50 split weight balance front to rear is achieved because the super lightweight powerplant is up front and the six-speed transmission is mounted at the rear axle. And in Formula One style, the gears are instantly shifted with paddles mounted on back of the steering wheel. Rounding out the racing heritage are the body and chassis that

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don’t skimp on the usage of carbon fiber, the lighter and strongerthan-metal material that brings to mind a Boeing 787 Dreamliner. (Except this one stays on the road.) Luxury wasn’t left outside the doors, even though a continuation of the speed and power themes prevails. Beautifully leather lined, high-bolstered seats are provided to the driver and passenger. In a rather unique design, a very large center console sweeps up into the dash and is topped off with a video screen. All the comfort and convenience features are present—including remote keyless entry and starting, automated climate system, tilt and telescoping steering wheel and Bluetooth connection. Interesting options include electronic parking, a Mark Levinson stereo system and a power rear window shade. A form-fitting leather and carbon fiber steering wheel are presented to the driver, who looks into a video screen dash pod with multiple screen choices. Below 3,000 rpm the sound and feel of the V-10—with ten individual throttle bodies—is relatively placid. But above cruising speed and over 3,000 rpm a bypass valve opens, and the sound shifts to racecar mode. Handling, as one would expect, provides take-no-prisoners cornering that is only aided by the lightningquick paddle shifters. Even with its limited production life span, Hawai‘i is going to receive an allotment of this super car. And while it isn’t for everyone, if you noticed your pace increasing throughout the course of this article—and automotive beauty, power and exclusivity are descriptors that bring a mischievous smile to your face—a visit to your Lexus dealer should be an immediate priority. In fact, we think the LFA’s introduction warrants Lexus a permanent place in your personal assistant’s Rolodex. u

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The Lexus GS450h

EXHILARATION MEETS EFFICIENCY The GS Hybrid defies compromise and convention. In addition to dynamic performance features like paddle shifters, you'll find world's firsts like an available bamboo-trimmed steering wheel and a unique direct-injected Atkinson-cycle engine that helped earn a 34 mpg (hwy)¹ rating and acceleration that will be the envy of your V8-driving friends. 1 - 2013 EPA MPG estimates. Actual mileage will vary.

HONOLULU: 650 Kapiolani Boulevard • 1-800-504-3658 ServcoLexus.com

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MAUI: h i L u x u ry August/se p t e m b e r 445 Kele Street, Kahului • 1-800-504-3670

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Light and Smart aircraft For many years, small private planes seemed to be frozen in a technological time warp. Aluminum frames with outdated, piston aircooled engines left little appeal for would-be airborne enthusiasts. Lately, however, a number of regulatory changes—as well as material alterations—have manufacturers rethinking engine alternatives. Paired with the concept of making planes more affordable to the hobbyist and the relative ease of obtaining a pilot license, the FAA in 2004 created a new class of plane, called light/sport aircraft, abbreviated as “LSA.” These mostly two-seaters must weight less than 1,320 pounds (or 1,420 pounds for seaplanes) and are generally made of ultra-light yet durable carbon fiber. An added bonus, besides the price, is that some of these planes can be easily transported on the ground with a trailer. Manufacturers have not ignored the fuel cost issues that have had a profound impact in the automotive market, most obvious in the sheer energy sunk into aerodynamics. The Cessna 400 uses composite materials for this four-seater fixed-gear beauty, with a 310-horsepower Continental turbo engine. Top speed is at 270 mph with the capability of cruising up to 25,000 feet and a range of up to 1,200 miles (depending on load). This $735,000 flier can handle inter-island travel with ease. In the twin-engine arena, the Austrian manufacturer Diamond has introduced a diesel turbo aircraft called the DA42 TDI, which was certified in the U.S. in 2010. The diesel engines can burn either diesel or Jet-A fuel, and provide plenty of reliable power. But more important than fuel economy is overall range; with the addition of “winglets” and some key design elements, this plane can fly from Hawai‘i to California. The most extreme plane we came across employs the use of folding wings, allowing it to cruise on land like a car. Called the Terrafugia Transition Roadable Aircraft, it uses light carbon fiber wherever possible, including the structure and outer skin. The simple 100-horsepower, 1.4-liter engine provides a cruising speed of 105 mph at a reasonable 30 mpg. Pricing will start at around $280,000 with deliveries expected in 2013. With Boeing introducing the carbon fiber 787 as a major jetliner, surely the era of carbon fiber private planes will explode with range, speed, and fuel economy being the beneficiaries. Keep your eyes on the sky! – E.K.

7/5/12 11:28 AM


422634-01 Coldwell Margaret 8.6.12_0000402824-01 6/18/12 4:41 PM Page 1

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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 | Golf

Swing High

Ko Olina pro Greg Nichols shares his tips for staying the course. By Don Chapman | photography By marCo garCia

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G

reG Nichols is liviNG proof that smarts, a friendly smile and a good word can take you a long way. That and a good golf swing. The director of golf at Ko Olina and former head professional at prestigious Waialae Country Club, Nichols seemed destined for a job in golf—just not as head pro. “I’ve done so many jobs in golf, including caddie,” says Nichols. “I even ran the kitchen at Hawaii Kai for two years.” He was working at Honolulu Country Club on the crew building the course when he met and played golf with several principals in the project who were all members at Waialae. “They encouraged me to apply for an assistant pro position at Waialae,” Nichols says. “I did, and the rest is history.” After tutoring under the legendary John Kalinka from 1979 to 1986, Nichols became the head pro in ’86 and stayed at WCC until 2002. As he was at Waialae with the PGA Tour’s Hawaiian and later Sony Open, Nichols is again involved in big-time tournament golf as Ko Olina hosted the LPGA Fields Open for three years, and early this year the Lotte Open, which he’s hopeful of returning to next year. “The LPGA is doing some great things,” he says. Nichols credits his lifetime of success in golf to an uncle he likens to Dean Martin in demeanor. “The first time I played, I was about 12,” he recalls. “I was supposed to be home by a certain time to mow the lawn, and I was late, and my dad was pretty upset. But I remember I loved the feeling, just chipping and putting, waiting to play—no parents around, you’re on your own, making your own decisions … So even while shooting 63 for nine holes, I was bit by the golf bug.” Nichols, who was born in Washington, D.C., first came to Hawai‘i to attend University of Hawai‘i. He moved onto the University of Maryland where he earned a degree in business administration. A longtime supporter of junior golf programs, he is known as a terrific teacher. When asked the No. 1 fault he sees in amateurs, he quickly replies, “Overthinking.”

“The beauty of golf is that it takes 1.5 seconds to swing, and that’s if you swing slowly,” he explains. “The rest of it is mental, and there are an infinitesimal number of things to think about. Of course you need to incorporate those things when you’re learning the game. But once you get on the course, you have to let go and react to the target, which is the most important thing with any golf shot.” While no longer on the Aloha Section PGA board of directors, he is still active with the PGA, including serving as an official at past PGA Championships. “We’re real excited about a number of PGA of America initiatives that promote player development—things like Golf 2.0 and Fit For Golf.”

TIP 1 - Good ChIPPInG BeGIns wITh a Good seTuP One of the greatest chip shots ever played was at the 1987 Masters, when Larry Mize dramatically chipped his ball into the cup on the 11th hole to beat Greg Norman. Mize later said that the chip shot was really the only shot he could play as he was too far off the green to putt, and a pitch shot was much too dangerous. So, what is a chip shot—and why is it so valuable to have in your arsenal? The easiest way to think about a chip shot is that it’s the shot in between a putt and a pitch shot. The difference between a chip and a pitch is that a chip maintains a lower trajectory, so your ball is in the air a minimum amount of time, yet on the ground rolling for the maximum amount of time. A pitch, on the other hand, is a higher trajectory shot with your ball staying in the air longer than it is on the ground. The chip shot is a low-risk, high-return shot that’s easy to learn and simple to execute once you understand how to get set up correctly. Of course, the very lowest risk shot when you’re just off of the green is a putt, and I recommend everyone to always consider that option first. However, if you can’t putt, a chip shot is the next best alternative and much safer than the pitch. There are three simple keys to getting set up correctly to hit a chip shot. h i L u x u ry August/se p t e m b e r 20 1 2

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Indulge | golf

1. Stance: Set up with a slightly open stance with your forward foot (left foot for a right-handed golfer) a few inches farther away from the target line than your rear foot. This allows you to see the target line more clearly and gets your lower body out of the way, while also minimizing the amount of lower body action needed to allow your arms to swing freely through to the target. 2. Ball PoSition: Set up with the ball just inside your rear foot (or your right foot for a right-handed golfer). This automatically helps place your hands, arms and club in the correct position, with the shaft of the club leaning slightly forward toward your target and your hands off of your forward leg. 3. Weight: Set up with more of your weight placed on your forward foot—about 90 percent of it. This will help automatically minimize the lower body action needed and encourage the correct descending stroke onto the ball. To execute the swing, you want to have a slight wrist cock on the backswing and then accelerate down and through the ball, holding off your follow through with a firm-wristed finish. You can clearly see this action in the photograph. One of the biggest swing mistakes we see a beginner or highhandicap golfer make is thinking they need to somehow get the club underneath the ball and help the ball up into the air. This results in a scooping action and a cupped left wrist, and causes both fat and thin shots. Mize shared with me that his key swing thought when chipping was he felt he was brushing the grass, similar to how it would feel if he had a broom and was simply brushing leaves toward the target. I’m sure Mize also was set up correctly!

TIP 2 - The Answer, My FrIend, Is BlowIng In The wInd I’m not sure if Bob Dylan has ever played golf, but if he has, he certainly would have wanted to know the answer to playing into an especially strong headwind. Golfers have been looking for the same answer ever since the early Scots invented this wonderfully challenging game. Playing successfully in the wind starts with having a positive attitude, yet also requires good technique and proper course management. If you dread playing in the wind or curse your luck every time your hair gets tousled, forget about it—no amount of technique will help you.

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The very best players learn to lower their expectations when playing in a strong wind. They understand that the wind presents an added challenge and it’s going to cause them to hit some shots worse than normal, their scores hedging higher as a result. They learn to laugh off their bad shots and indeed, almost relish the experience, as they know the tough conditions will separate them from their competition— especially from those with negative attitudes. I was fortunate to attend the 1992 U.S. Open played at Pebble Beach, one of America’s most famous linksstyle courses. The wind came up on the last day and only two players were able to shoot under par, diminutive Jeff Sluman with 70, and Colin Montgomerie (a Scot, by the way) with a 71. But the winner was Tom Kite, who grew up in windy Texas and was able to manage an even par 72. Notable major champions such as Scott Simpson, Paul Azinger, Mark Calcavecchia, Craig Stadler and Payne Stewart didn’t break 80. Good technique starts with understanding that the best shot in the wind is a solid, well-struck drive. Solid shots are produced by swinging with good tempo and most importantly, staying in balance. So, you really don’t need to do anything that much different from a technique standpoint than playing on a calm day. A strong head wind causes a player to feel the need to swing faster or harder, which produces wild, out-of-balance swings and weak, miss-hit shots. The timeless adage is, “In the breeze, swing with ease!” Good course management involves making the wind your friend. That means not trying to fight the wind, but instead respecting the power of the wind and allowing for it in planning your shots. On full swings into the wind, you should take extra club to encourage a smooth, rhythmic and balanced swing. If the yardage calls for a 9-iron, select a 7-iron or even a 6-iron instead. A great tip prior to playing a shot into the wind is to take a practice swing in the opposite direction, with the wind at your back. That will encourage the feeling of the correct, effortless swing you need to make when you have to turn back into the wind to play the shot. On the little approach shots around the green, try to keep the ball out of the wind as much as possible by putting or chipping whenever possible. In putting, adopt a wider stance than normal, which will help brace you and keep you balanced. This will allow you to hit the ball more solidly, which should be your primary goal in managing the wind. u

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INDULGE | GOLF

SUNICE The Sunice Silver Collection features X-Static®Fabric, with pure silver bonded to the textile. This allnatural fabric provides thermal conduction, moisture-wicking and anti-odor protection. Pictured, the Jackson Asymmetric Contrast Insert Sport Polo, $90

Rain Gear Games Stay dry on the course with these all-weather helpers. BY HILUXURY TEAM

FILA The men’s London Waterproof Wind Jacket keeps things dry with a construction of 100 percent polyester mechanical stretch. It also features a waterproof seam-sealed wind jacket with mesh lining and detachable hood with microfleece-lined mockneck. $110

A.U.R. The brand’s innovation with fabrics includes the CarboCool™ and S.Café. The first is a blend of polyester and bamboo charcoal, offering the benefits of moisturewicking, quick-drying and UV protection for peace of mind. CarboCool™ 1/2 sleeve polo in blue glass, $54. The latter is a thermal-absorbing, breathable, anti-bacterial fabric made of yarn derived from coffee grounds that would otherwise end up in landfills. S.Cafe Color Block Polo in black, $72

NIKE These all-weather gloves from Nike provide exceptional grip, thanks to synthetic microfiber built into the palm. It performs best in wet conditions, it’s engineered to provide a superior range of motion, flexibility and breathability. $20

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NIKE HENRY-GRIFFITTS The PRAXIS HY Hybrid from this pioneer in precision clubfitting boasts that players who’ve hit with this new club report greater ball speed and excellent control.

The Storm-FIT Packable Rain Suit is ultra-light, waterproof, windproof and breathable. Seam-sealed fabric keeps the wearer dry in all weather conditions. $130

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422629-01 Coldwell Banker Pacific 8-6-12_p1 6/12/12 5:21 PM Page 1

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INDULGE | REFRESH

Gearing Up for the Gala

It’s that time of year again. Here in Hawai‘i, formal functions are officially in full swing, so get party-ready with help from the experts. BY NADINE KAM

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ITH PARTY SEASON UNDER WAY, getting ready for the next big affair doesn’t have to be daunting. Admittedly, special occasions often require a bit more preparation time, so we picked the brains of some of Hawai‘i’s style experts—in the realms of fashion, hair and more. We also get a few tips from beauty guru Kate Sommerville and personal trainer Bob Greene.

Photos courtesy Prada

DRESS THE PART

Above: Eva Mendes dazzles in a jeweltoned gown and accessorizes with a sleek clutch; Right: Ed Westwick prefers to keep things formal by going monochromatic.

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The good news for this upcoming gala season is that the laissez faire dress we’ve seen as of late on the street has spilled over to the ballroom. From Hollywood’s red carpets to the summer’s Met Gala—known as the fashion world’s Oscars—film and fashion luminaries showed up in an astonishing range that included classic ball gowns alongside mermaid dresses, baby-dolls and pantsuits. However, in the real world of island living, being all-too-telling may have year-round consequences; so most people should stick with traditions that work. For women, that often means opting for a full-length ball gown in black or eye-catching jewel tones. Trends are fun, but remember that some can be problematic. Fall 2010’s palette-cleansing winter whites will help you make an entrance, but also may curtail your fun when you find yourself avoiding wineglasses and colored foods, from chocolates to strawberries. It’ll also add pounds to paparazzi photos that will remain as evidence. Stylist Amos Kotomori reminds us that comfort is crucial for avoiding fashion faux pas and wardrobe malfunctions. He further attests that it’s also wrong to adhere strictly to mainland trends. “I see a lot of women wearing fur now, and that’s fine if you’re in New York or Paris. But we’re in Hawai‘i. We have our own style,” Kotomori shares, adding that many people underestimate the power of details, from accessories to the right underpinnings that can cinch and smooth lines. An example: One might choose to be safe with a gown, but accessories allow room for play and showing off one’s playful personality. Perhaps you may choose a clutch that’s sleek and sophisticated, or playful, even vintage-inspired. And, for any Hawai‘i event, Kotomori adds you’ll never go wrong wearing fresh flowers. For men, he recommends sticking with shades of gray and black. If it’s not a black- or white-tie event that calls for a tuxedo, fitted black jeans will work with a jewel-tone shirt. And, if you’re a fan of the head-to-toe black monochromatic look, take advantage of the fact that it makes a great backdrop for showing off jewelry.

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TRESS TO IMPRESS Don’t be afraid to ditch the updo for formal occasions. “Just look at the Hollywood red carpet, a lot of celebrities are wearing their hair down,” says Joe Randazzo, co-owner of J Salon. Key to wearing one’s hair down is to have a magic combination of flow, texture and finish that starts with a precise cut, complemented by the right products for one’s hair type, from shampoo to fixers. “Your hair still needs to be done,” he adds. If it seems easier to hide your hair with an updo, Randazzo said to make sure it looks modern, with less severity than the standard Audrey Hepburn Breakfast at Tiffany’s style. “The typical French twist with the high crown looks dated. There are some people who can pull that look off,” says Randazzo, who has seen too many shellacked helmet heads to offer his approval. The new updo is polished, with a tousled, unfussy vibe that makes it look fresh and modern. Start with a low side part, pulling hair into a loose bun on the side, and top it off with an accessory. Or simply pull it back into a loose, low chignon in the back. For men, the look is polished and well-groomed. Start with a good haircut, and resist trying to dress it up with gel. “Guys really need to move away from styling gel because it makes them look bald,” says Randazzo. “It stiffens each hair so you can see their scalp. The right cut can make it look like you have 10 times more hair.” To get a polished Mad Men look, he recommends applying Extreme Urushi by Shu Uemura to damp hair, slicking it back with a low side part. Let it dry naturally.

Above: Diane Kruger leaves her hair long, loose and fussfree; Right: Linda Evangelista sports an updo—J Salon’s Joe Randazzo’s modern take on the traditional style? A lower side part or chignon.

SPARKLE PLENTY When it comes to jewelry, opulence is in, so don’t be afraid to go bold with chandelier earrings, necklaces that might double as armor and large-jeweled bangles. There is no doubt that summer’s Diamond Jubilee, marking the 60th anniversary of Queen Elizabeth II’s accession to the throne of England, had its impact on the regal (and retro) air of fall’s jewelry designs. With a strong lean toward warm-toned metals like gold, bronze and rose gold, this season is teeming with vintage appeal. With color running strong in fashion, gemstones are popular in every hue, from deep purple amethyst to royal blue sapphire, ruby reds, carnelian orange and emerald greens. But the newest color for fall 2012 is no color at all. Recalling jewelry from your grandmother’s jewelry box, chunky Lucite and clear crystal necklaces add evening sparkle to any look, with the sexiness of bare skin beneath. Nature also provides inspiration, through the presence of turquoise, coral, leaf and flower motifs, feathers and pearls. Cartier has even reinterpreted its Trinity design with the introduction of the Trinity Pearls Collection, uniting the three rings with pearls that cascade or punctuate tassels and necklaces, as well as blooming into petals on a ring.

Left, right and above: Cartier’s Trinity pearls sautoir necklace, pendant earrings and ring in yellow, pink and white gold with diamonds, freshwater and gold pearls. Courtesy Cartier.

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Photos courtesy Bob Greene

KNOW THE LAWS OF PHYSIQUE

Celebrity personal trainer Bob Greene.

Although long-term lifestyle changes are preferable to the quick fix, simply following the sleep and nutrition advice offered in Bob Greene’s “20 Years Younger” regimen will go a long way. A personal trainer whose best-known client is Oprah Winfrey, Greene is one of the few fitness experts who preaches quality sleep as a part of a wellness regimen. “Most of us are sleep-deprived and we don’t take the steps to protect our sleep. More people are concerned with how much they can squeeze into a day,” he says, noting less than seven hours per day disallows the body to repair itself, not to mention accelerating the risk of disease. If you’re not already watching your diet, start replacing sugar and meaty meals with fresh fruits and vegetables, whole grains and fish. Greene is big on “super foods” like acai, blueberries, blackberries, pomegranates and grapes, each rich with anti-imflammatory, antioxidant polyphenols and phytonutrients. Breakfast might feature a banana smoothie and multigrain crisp bread; lunch a goat cheese, tomato and arugula sandwich with whole-grain bread; and dinner a serving of vegetarian chili with kale and polenta.

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Photos courtesy Kate Somerville

MAKE TIME TO GLOW Hollywood’s “Guru of Glow” Kate Somerville knows that regular maintenance goes a long way in keeping skin healthy. She recommends regular facials not only for beauty reasons, but to keep tabs on changes in your skin health. Since most are not diligent about skincare until weeks before a special event, she shares that it’s a mistake go overboard with emergency fixes. “Never have a new procedure or treatment, or begin using a new product, right before a big occasion,” she says. “You don’t know how your skin is going to react. “A red, irritated face or even an outbreak of hives is not the look you’re going for.” She recommends testing a new product three to four weeks before an important date. One product worth trying is her new Dermal Quench Liquid Lift ($95), a home-use version of her most popular spa treatment, which is available at The Spa at Trump Waikiki. “My celebrity clients particularly love the Dermal Quench Oxygen Therapy, especially those who are about to hit red-carpet events. It ups the hydration level in their skin, keeping it supple, hydrated, smooth and dewy.” For herself, she might also apply an egg-white mask to her face before a photo shoot, for tightening and firming her complexion. Her advice is the same for men, noting, “The skin structure is exactly the same [whether male or female].”

Above: Beauty guru Kate Somerville; Getting a facial treatment? Don’t wait till the last minute.

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Indulge | SpAceS

Against the Slope One architect broke from the norm— in nearly every regard—to design Hualalai’s first true contemporary home. By Malia Mattoch McManus

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photos courtesy belzberg Architects

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hen Los AngeLes Architect hAgy BeLzBerg was approached to design this Hualalai family compound, his clients gave him a clear directive: Create a series of pods—one for parents, another for children, a third for guests. Once he began, Belzberg had his own mandate: to build a vacation home free of what he terms the cliché’s of resort architecture. “I am very sensitive to kitsch tourist architecture,” says Belzberg, “and find it to be a lowbrow exploitation of what is a really beautiful and engaging culture.” Hawai‘i’s culture has drawn Belzberg annually to a simple Kaua‘i home “down a dirt road” where he celebrates the holidays with his family. He wanted this home to capture that same feeling of ease in the very elite setting of the Kona coast, and in the process designed Hualalai’s first truly contemporary house. Belzberg’s departure from Hualalai’s traditional architecture is immediately obvious at the home’s entrance, where visitors walk through a gigantic basket-shaped sculpture. His research into Native Hawaiian traditions of weaving and greeting visitors with gifts inspired this dramatic home arrival. “This was my own opportunity to place the gift of a basket at the entrance,” he says, explaining that the basket was computer-generated and milled in

Above: the sweeping ceiling leads the eye from the great room to the infinity edge pool. Top left: View of entry pavillion, shot from the side, to show the detail. To the right: Living room lanai as it extends into the pool area; the exterior corridor culminates with a pool highlighting the juxtapostion of cool basalt stone and warm teak siding.

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Logging In Timber homes with an island touch

photo by benny Chan courtesy belzberg Architects

By Fern Gavelek

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Islan

photo courtesy belzberg Architects

Indulge | SpAcES HOME & GARDEN

photo by benny Chan courtesy belzberg Architects

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

Top to bottom: the use of grids and symmetry heightens the “order” among the rugged, volcanic Kona coastline; inside, wood texture plays with lighting for a rich feel.

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L.A., then shipped to Hawai‘i as 600 pieces of painted marine ply. “We created a puzzle for assembly in Hawai‘i.” Belzberg’s design draws visitors from the basket into a breezeway that forms the axis of the home and ends in a reflecting pool. The pool “mirrors the sky back onto the hallway, giving the illusion of an extended gallery into forever and bringing in the amazing Kona sky,” says Belzberg. Breaking off of the breezeway are the main structure, housing the living and dining spaces, master suite, and kitchen, as well as the guest and children’s pods, each with three bedrooms and baths. The flexibility of the pods served Belzberg well in capturing the lot’s best views of the ocean and the dormant Hualalai volcano—views Belzberg says the shape of the one-acre lot initially made challenging. “Some of the lots are cut more for the benefit of the golf course than the homeowners’ views toward the ocean,” says Belzberg. “It was a wonderful opportunity to angle the house toward the ocean below and the volcano above. We used those points as an axis. We broke norms with the development by not going parallel to get the largest house, but ended up with a more appropriate size. Rather than have side yards, those became courtyards within the residential space.” Completed in 2010, the home is a radical

departure from the traditional Hualalai home. Belzberg ultimately conceded to the area’s requirement of a pitched roof by interpreting it in his own way. “The house is exceptionally minimal under the required roof pitch. We saw it as an umbrella.” Under the umbrella Belzberg used reclaimed teak and basalt as primary design materials. From the master suite, stacked basalt slabs appear to tumble out toward the lap pool and surrounding lava fields. “I wanted it to not just be columns and posts, but geometry. I wanted to have the basalt engage and break down into the earth.” Woven into this modern sensibility are whimsical references to the home’s owners and host culture. Within the master and guest bedrooms are milled-wood ceiling details that allude slyly to palm fronds, paddles and grass skirts. “It’s working against kitsch. Rather than reference a direct artifact, this is a little more abstract,” explains Belzberg. In the powder room, a low-definition, pixelated mosaic of the owner’s favorite orchid was Belberg’s nod to her passion for orchid collecting. Belzberg’s passion for Hawai‘i continues with the hope that we’ll see more “cultural expressionism that does not rely on fake colonial architectural forms. It’s such a magnificent place. Luckily, my clients were more interested in a poetic design rather than something standard.”u

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In Fine Custom Exquisitely crafted furniture not only ignites cocktail conversation; it makes a statement about you. BY KAUI PHILPOTTS

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1. IntrIcate DetaIls

Designer Kathy Merrill Kelley has had her share of big name celebrity clients, her work for them having appeared in several publications (including Architectual Digest). Merrill Kelley designed this original bureau to be used as a bedside table, and then had it custom carved in Java from 100-year-old teak doors and beams. She entrusted the design specs to Baik Designs, who ferreted out native craftsmen to make the custom piece. $2,750. (photo by Mark Ammen). www.baikdesigns.com.

on Kamani Street in Honolulu. Owners Maura Fujihira and Akemi Rogers have been instrumental in bringing an edgy, youthful vibe to the local interior design scene. The bed retails for $7,400. www.fishcake.us.

5. artIstIc InteGratIon

A one-of-a-kind, painted wood three-panel screen worthy of the likes of Vanessa Bell and her Bloomsbury buddies also can be snapped up at Fishcake. Big Island artist Margo Ray has whimsically painted on both sides of the screen, and then added custom iron and copper metal elements by artist Ethan Froney. Fishcake also carries the custom work of designers Logan White and Wendy Kim Messier. $2,400. www.fishcake.us.

2. MIXeD MeDIUMs

Furniture designer and Punahou graduate Andrew Mau impressed everyone at the Rhode Island School of Design in overwhelming fashion. His elegant, spare “Stock� chair now sits in the office of the school’s president, John Maeda, and one of his “Ellipse� tables is in his home. The chair is made up of 21 macacanba wood slats connected horizontally to a mirrored stainless steel frame, all done without glue or hardware. Mau has had his work shown in both The New York Times and the Wall Street Journal. After getting his BFA degree, he has gone on to design and manage Studio Dunn. www. andrewmau.com

Someone’s been working out.              

3. sUbtlely tropIcal

Interior designer Mary Philpotts McGrath created a line of furniture back when her best-selling book, Hawaii: A Sense of Place, hit bookstores in 2005, but the designs have been under the radar for a few years. New designers have been revisiting her collection lately and the pared-down, clean lines with mere hints of tropical motifs are being picked up by exclusive private clients who prefer to remain unnamed. The wood Kainoa table comes in all sizes from end to dining, and features a glass top and butterfly patches on the pedestal. Prices vary depending on wood selection; $3,000 – $6,000. www.placehawaii.com. (photo by Kyle Rothenborg)

4. ForM Meets FUnctIonal

Gwyneth Paltrow ordered this bed for her East Coast home, and you can have one too. The Thurman bed, with a soaring upholstered headboard, adjustable mattress and lots of storage space, can be ordered through Fishcake

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FEATURES | COVER STORY

No Taming This

SHARK Greg Norman Speaks BY ANN MILLER

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Photos courtesy www.shark.com

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REG NORMAN HELPED bridge the greatest-golfer gap between Jack Nicklaus and Tiger Woods. Now the 57-yearold Australian is living the life with a logo on his forehead. It is his own logo, no one else’s. The subtle and distinctive “Shark” stands as the brand signifier for his Great White Shark Enterprises, a multinational corporation with offices in Jupiter, Fla., and Sydney, Australia. Norman, Great White Shark’s chairman and CEO, is quite literally the “living brand.” Ultimately responsible for everything from the blades of grass on his golf course designs to the crush of the grapes for his wine, the cut of his clothing, tenderness of his steaks, tint on his sunglasses and layout of his master-planned developments, Norman has many hats to wear. He is not one to shirk professional responsibility, nor an honest answer. “I’m a big believer,” Norman says, “in just getting it done.” In person, here in Honolulu during our springtime interview, he explains why he travels 330,000 miles a year in his Gulfstream jet that sleeps six. “There’s not much you can do,” Norman shrugs. “Your name’s on the door and people’s expectations are for you at the end of the day. That’s where it’s hard. Being a living brand is the hardest part. You have to be on point all the time.” He still travels 40 weeks a year, even though he only plays some six golf tournaments annually. His appearance in September’s Pacific Links Hawai‘i Championship will only be his 13th on the Champions Tour since turning 50. He is an “ambassador” for Pacific Links, which has purchased a handful of Hawai‘i golf courses during the past few years. Norman’s first course design was the breathtaking Experience at Koele on Lana‘i more than 20 years ago. He is in now the process of redesigning the old Makaha West course (on O‘ahu) for the company.

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FEATURES | COVER STORY

Norman, pictured here, on the rare occasion he gets to enjoy home life.

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He calls it “minor adjustments” related to “playability” and “sustainability.” Those who have seen the work say the course will be transformed—which would certainly be more Norman’s style. He has always believed in “attacking life,” whether it was going for the green, on a surfboard or pitch, fishing or diving with sharks (hence the nickname), or taking on entrepreneurship and the PGA Tour. In 1994, he was the first to envision a world tour, which is basically what professional golf has become. He paid the price, literally, for his foresight and the $100 million television rights deal he brokered with Fox on his own. “I was portrayed as a person that was bad for the game of golf,” Norman says. “It really hurt me. It hurt my industry, my clothing business. We had a lot of accounts canceled in the United States because of this portrayal. I blamed the PGA Tour for that at the time because they liked the idea and they didn’t think of it.”

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“It still runs deep in me. Things are different now because they tried to do a world tour and couldn’t do it. Everybody relates it back to me so … did I win? No, but at the end of the day people realize my idea wasn’t such a bad idea after all.” Norman got started in golf while caddying for his mother in Queensland, Australia. One day he told her he wanted to play, and 18 months later he was a scratch golfer. Totally taken in by the challenge of such an introspective and individual game, Norman gave up rugby and Australian rules. There was a tree in the middle of the driving range at Royal Queensland Golf Club. Norman would trim the branches with his shots to work on ball flight. Six years after taking up the sport, and making $38 a week as an assistant pro, he went on tour. He would win 91 times worldwide, including two British Opens. He often earned more notoriety when he didn’t win, most memorably in 1986. Norman led going into the final round of all four majors that year, but could close only at the British. Jack Nicklaus, a living, scorching, 46-year-old legend, ran him down at the Masters that year. A few months later, Bob Tway holed out from a bunker at the PGA to break Norman’s heart. But not for long. Norman is nothing if not resilient. He is the only Australian man to be ranked No. 1 in the world and he stayed there 331 weeks, whacking up to 1,000 balls a day. Just four years ago he led the British Open on the back nine of the final day. “My one goal in golf was to be the best I could be,” Norman says. “I never wanted to be No. 1 in the world. I figured if I could be the best I could be—everything else would take care of itself. I never played golf for money.” He made millions but, far more importantly, he met many, many people who made more and forged alliances. In the late 1980s Norman was already thinking about life beyond golf. The Greg Norman Collection of clothing was only the beginning. Corporations began paying him incredulous sums for threeand five-year endorsement contracts. He sensed the flaws in that strategy and knew he could do better on his own. “You never could build value in your brand,” he says, “because you were only a pass-through entity. “My exposure in the game of golf gave me access to a litany of great corporations and great individuals. We really parlayed that, making the decision in 1993 that I wouldn’t re-sign with my management company and I’d capitalize my own business.

That’s where it all started.” The blond Aussie with the straw hat, perpetual 32-inch waist and eclectic passions built Great White Shark Enterprises. It includes his golf course design business, apparel and turf companies, residential golf community developments and academies, Greg Norman Estates wine, prime steak and production companies and Greg Norman’s Australian Grille in Myrtle Beach, S.C. And in addition to being an ambassador for Pacific Links as previously mentioned, his reach extends to other fields as well—Norman is also an ambassador for OMEGA watches. “I haven’t made all the right decisions, but in here (GWSE)

“I want a person who plays my golf course to remember all 18 holes, not just one.” nobody sees the mistakes,” he says. “I put them in the shredder, and the shredder gets used quite a bit. On the golf course there’s not a shredder. You become the shred-ee.” When his passion for the game waned, he was more than ready. He already had so many more passions. Most of the time that was formerly devoted to tournaments and training is now taken up by his diverse business pursuits, as well as his children, Morgan and Gregory, who work with him. “As far as I was concerned, I didn’t want to go to the driving range every day. I didn’t want to go away on weekends anymore,” Norman says. “Golf is a very selfish and demanding sport, whether it’s your private life or your public life. If you’re traveling as much as I traveled to maintain your success, your position of being No. 1 in the world, you pay the price.” Not playing allows him to work on his many and varied projects “in a more refined fashion.” It also allows him to pursue his pleasures around the world and at his homes in Florida and Colorado, where he is happiest. There he is not a “living brand.” Norman can enjoy diving H I L U X U RY AUGUST/S EP T E M B E R 20 1 2

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FEATURES | COVER STORY

Photos courtesy www.shark.com

Honing his own brand of wine is yet another study in refinement and control.

with his kids or taking friends out on his yacht, which he helped build. He can jump on his “motor-grader” at the Colorado ranch and grade the roads for hours. Or he can “do nothing,” which is a relative term in Norman’s life. Mostly it means he can press the pause button on his brain for a bit. Over the years he has grown to trust those who work for him and delegate more. He thinks long and hard of leaving a legacy now, but that is not to say he is running out of energy or interests. Name a subject and he is open to educated discussion. Favorite designers? Giorgio Armani and Zegna. Favorite restaurant (besides his)? Botin in Madrid, which dates back to 1725 and was frequented by Ernest Hemingway. Norman loves the cochinillo asado (roast suckling pig). Favorite singers? A varied group that includes Keith Urban, Louis Armstrong, Madonna, Bob Marley and Jimmy Buffett. Favorite wine? It was his 1998 Reserve Shiraz, although the cork is always out on that one. “My wife and I always have a Chardonnay at night,” Norman says. “But if I’m going to sit down and have a great red, I’ll have a heavy body kind, a deep Shiraz or a Cab Sav. Australia has the best red wines across the board. California, I think, has some excellent Chardonnays. Our (Australian) champagne is very underrated.” Favorite golf courses? Royal Melbourne, St. Andrews, Augusta National, Harbor Town and Shinnecock.

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And all of his, of course. The Shark is everywhere, and does not believe in signature holes. “I want a person who plays my golf course to remember all 18 holes, not just one,” Norman says. “That’s a testament to a good design.” Environment and sustainability are always critical parts of his design. He is on the board of trustees and heads the advisory council of the Environmental Institute for Golf. Two other non-profits also are close to his heart. The Greg Norman Foundation (gngf.org.au) began in 1988 in Australia and has helped players like Karrie Webb

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Photo by Leah Friel

and Adam Scott give sports-mad Australians new national golfing heroes. Norman also has been heavily involved with CureSearch for Children’s Cancer for more than 20 years. His annual Shark Shootout (now Franklin Templeton Shootout) has raised millions for cancer research at the Children’s Oncology Group. The game plan for his life has always been remarkably diverse. Even Norman admits “there never is a final score, if you keep evolving.” The evolution always includes time to enjoy all the fruits of his labor. He grew up in the Great Barrier Reef and his natural inclination is often to enjoy those fruits on an island. Hawai‘i provides plenty of options—“from six-star resorts to whatever your budget allows you to do”—for a man like Norman with a passion for present-day life and a sense of history and the world around him. “From golfing in the desert to a tropical rain forest,” he says, “to kite boarding to wake boarding to surfing to fishing and sitting out on the beach. It is an active lifestyle here. You don’t want to forget the history of Pearl Harbor either, and what the U.S. military does for O‘ahu and the state.” Hawai‘i reminds him of home, but he enjoys it here for its many other attributes as well. “The culture is just such a laid-back culture,” Norman says. “Hawai‘i is the antithesis of the mainland United States—right? And, you have such a diversity and cross-section of nationalities and different cultures and everybody just gets on fantastically well. “I’m a big believer in island lifestyle. If a friend … if you put him on a place like the Bahamas or Hawai‘i for a week and he’d say ‘I’d get island fever,’ I’d say ‘bad for you, man.’” ◆

Pacific Links Norman organizes new PGA tour stop in HI. Greg Norman will be in the field when the inaugural PGA Champions Tour Pacific Links Hawai‘i Championship tees it up Sept. 14 through 16 at Kapolei Golf Course. The tournament consists of three rounds with no cut, preceded by a pro-am. “Over the years, Hawai‘i has served as a mid-point for my commutes between the United States and Australia,” says Norman, winner of two British Opens, a member of the World Golf Hall of Fame and now an ambassador for Pacific Links. “It is my pleasure to now have a direct involvement in the development of the Pacific Links Hawai‘i Championship, which will afford me the opportunity to spend more time in Hawai‘i on a consistent basis.” Pacific Links Hawai‘i also owns and operates Kapolei Golf Course and recently purchased Olomana Golf Links in Windward O‘ahu. “Hosting this tournament at our scenic Kapolei course falls in line with the company’s goal to elevate the quality of golf in Hawai‘i, while helping to build our Pacific Links Hawai‘i brand by showcasing Kapolei, promoting golf tourism and strengthening the local economy,” says Micah Kane, Pacific Links’ chief operating officer. Players finishing in the top 10 at the Pacific Links Hawai‘i Championship also will earn valuable Charles Schwab Cup points. The Charles Schwab Cup is a season-long competition designed to recognize the Champions Tour’s leading player, rewarding week-in, week-out consistency in all official events. The Pacific Links Hawai‘i Championship will be televised nationally in the United States on Golf Channel, which reaches some 83 million homes in the United States. The tournament also will be broadcast in China. Those interested in volunteering at the tournament can go to www.pacificlinksvolunteers.com or call 738-9200. H I L U X U RY AUGUST/S EP T E M B E R 20 1 2

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photo by melanie Dunea /Cpi syndication

Features | HAWAI‘I FOOD & WINE FESTIVAL

Sautéed, Shaken & Uncorked A roundup of world-renown culinary personalities and their likes BY HILuxurY Team

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s more thAn two dozen of the world’s greAtest chefs, winemakers, sommeliers and culinary entrepreneurs descend upon our little island for the second annual Hawai‘i Food & Wine Festival, we thought we’d bring you a peek into their respective worlds. This small selection of big personalities represent hot restaurant-bar scenes and what is happening on their respective home turf. And a little introspection to boot!

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Above: barbuto’s Jonathan Waxman engages in a bit of powder play. taken by melanie Dunea, www.mylastsupper. com. Opposite page: ming tsai arrives from boston. (Top): one of Abou-ganim’s clever concoctions.

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Features | HAWAI‘I FOOD & WINE FESTIVAL

photo courtesy Jonathan Waxman

Italy was gummy, gooey and lugubrious in texture. So one night I was cooking for my wife’s fancy cocktail party, she asked where the gnocchi were? I said, just a second, heated a pan of butter and olive oil and sautéed them, and guess what? A new “gnocchi methodology.” Favorite band (music) or song to listen to while you’re cooking: Miles Davis, Tower of Power and Jimi Hendrix. most exciting thing about cooking in Hawai‘i for you? Coming full circle—I started my career in Ka‘anapali Beach at the Rusty Harpoon in 1973. Name: mArcEL VIgNErON Current Address: los ANGeles, cA Claims to Fame: top chef ANd top chef All-stArs coNtestANt; owNer of moderN GloBAl tAstiNG Name: JONATHAN WAxmAN Current Address: New York, NY Claims to Fame: Author of A GreAt AmericAN cook ANd itAliAN, mY wAY; chef/owNer of BArButo iN NY Describe your cuisine—what makes it unique? Hard question, I guess I am an amalgam of California, France, New York and Italy with a touch of Mexico and Hawai‘i—sort of a hodgepodge of culinary heritage. my kitchen isn’t complete without: Rosé wine—one cannot cook well without adequate lubrication, and a beautiful Sinskey Vin Gris from Napa is just the ticket. The leading trend(s) in the your city’s culinary scene? I believe that we are seeing a mass migration from white tablecloth dining to casual-rustic. How does this set your city apart from all others? New York is the most international city in America—we revel in our ethnic diversity. An ingredient or dish that you recently “discovered” (or rediscovered): Gnocchi. I always thought gnocchi served in

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Describe your cuisine—what makes it unique? The style of cuisine I like to cook could be classified as “Modern Californian.” It’s based off of “deliciousness” and “self expression” with an emphasis on local and seasonal ingredients, while utilizing classic and modern cooking techniques to enhance the flavor and texture of food. my kitchen isn’t complete without: Me! I always try to make sure that I am there every day, cooking on the line and tasting everything. Although I would also be nothing with out the other amazing chefs that I have working with me. The leading trend(s) in the your city’s culinary scene, and how does this set your city apart from all others? Taco trucks have really taken off in my city and it seems to be something that is pretty indicative of L.A.! An ingredient or dish that you recently “discovered” (or re-discovered): I have recently rediscovered my love for fresh Thai coconuts. I love the flavor and the nutritional/ rejuvenating properties, not to mention the diversity of the

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photo courtesy marcel Vigneron - modern global tasting

Far left: Waxman in the kitchen prepping poultry; Top: marcel Vigneron hails from Los Angeles; above: tsai, plating.

ingredient. Favorite band (music) or song to listen to while you’re cooking: I have been listening to a lot of Empire of the Sun [soundtrack] while cooking, and I’m pretty sure it makes my food taste better. Most exciting thing about cooking in Hawai‘i for you? This is a tough question because there are so many things I look forward to each time I come back to Hawai‘i to cook! I love all of the incredible products, the natural beauty of the geography and of course the local hospitality. Name: Ming Tsai Current Address: Boston, MAss. Claims to Fame: Chef-owner, Blue GinGer/tV personAlity Describe your cuisine—what makes it unique? There had traditionally been good Thai and Japanese food in and around Boston, but not good East-West cuisine. We’re filling that void. Asian fusion or whatever you want to call it. The Roy’s, the Sam Choy’s of Hawaii, there’s just nothing like it here. At Blue Ginger, we do a pretty good job. My kitchen isn’t complete without: People in it to feed. The leading trend(s) in your city’s culinary scene? The pop-up restaurant thing is still prevalent. Ken Oringer has opened his restaurant on select nights up and turned it into a ramen noodle joint. The Gastro-pub movement is gaining a foothold—Breslin and Spotted Pig are two that come to mind. an ingredient or dish that you recently “discovered” (or rediscovered): Black garlic. They ferment whole heads of garlic in the dark. They’re sticky. And magically have the flavor of black beans. If you add it to clams you basically don’t need anything else. We made a new beurre blanc fondue with white wine, stock, emulsified butter and black garlic. It’s this great umami flavor. I also love Sambal. We have started making, bottling and selling our own, including plum and even cranberry sambals. Favorite band (music) or song to listen to while you’re cooking: I like Little Feat and the Grateful Dead. I like jazz. Anything with soul. And I listen to NPR, too. Most exciting thing about cooking in Hawai‘i for you? The amazing selection of seafood and produce. I’ve never had romaine lettuce like that of Hibara Farms in Kona. The Maui pineapple—you kidding me? Beautiful. I could eat moi every day for the rest of my life. The pigs that are fed macadamia nuts are unreal too. But really, it’s the people. There’s not a nicer group of people on the planet. And they like to eat well. h i L u x u ry August/se p t e m b e r 20 1 2

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Features | HAWAi‘i XXXXXXXXXXXXXXXX FooD & WinE FESTiVAL

Name: Tony Abou-GAnim Current Address: Las Vegas, NeV Claims to Fame: oNe of the Very first heraLded “MixoLogists” Tell us a recent trend in the beverage industry that you dig. There’s been a resurgence of the fully stocked bar at home. That’s the way it was for my grandparents, everyone knew how to make all the classics. I’d pay $14 for a well-made cocktail at a bar, but for four or five drinks I’d rather buy a bottle and stock my home bar. Talk about the explosion of the mixologist scene: We’re experiencing a flashback to the era of the profession of bartending—albeit with fancier names. You’re really seeing young fellas and women get into the culinary art of bartending. When they bring that enthusiasm and passion, it makes the guests drink better. The leading trend(s) in your city’s drinking scene? Embracing the craft of bartending. Giving bartenders the tools, product and support to execute forgotten classics—that’s the trend. A ingredient or dish that you recently “discovered” (or rediscovered): Bitters. Pre-prohibition bars would make their own bitters, but it got tossed aside. Now you’ve got some people making their own, two or three ingredients they combine themselves. It adds complexity. I call it the “salt and pepper” of drinks. Favorite bar in Las Vegas: Herbs and Rye, Vesper, Downtown Cocktail Lounge, Vanguard are all good ones. Eye Candy at the Mandalay still has an excellent bar program, which I started. What do you have coming down the pipeline? I’ve been in Chicago finishing up a new book called Vodka Distilled, all about straight vodka. It will be out in February. My new line of bar tools drops this month, a partnership between myself and Steelite.

photo by gabi porter

Above: tony Abou-ganim splits time between Las Vegas and the midwest. bottom: momofuku milk bar’s pastry maven Christina tosi. Far right: Chef tetsuya Wakuda of tetsuya’s in Australia.

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kitchen is milk powder! Though it’s typically only used in pastry kitchens in ice cream recipes, I love to use it in savory recipes, bread recipes and baked goods to add texture and a depth of flavor that sugar, salt, acid, etc. don’t achieve. Favorite band (music) or song to listen to while you’re cooking: I love listening to reggae in the kitchen in the spring and summer. I’m also a sucker for Neil Young or Bob Dylan. I’m a pretty peaceful gal in the kitchen. Most exciting thing about cooking in hawai‘i for you? I’m so pumped to cook with and highlight the produce and that Hawai‘i has to offer: coffee beans, pineapple, farm-fresh eggs, greens, dairy, etc. I can only imagine what our final dish will taste like at the Girls Got Game Sunday Brunch! Name: tetsuya WakuDa Current Address: sYdNeY, ausTralia Claims to Fame: Named The JapaNese sake iNdusTrY’s firsT overseas sake samurai iN 2006; his epoNYmous resTauraNT, TeTsuYa’s, has made The loNdoN-Based resTauraNT magaziNe ‘world’s 50 BesT resTauraNTs’ lisT from 20022010; aCkNowledged BY Charlie TroTTer as “…parT of aN eliTe group of iNTerNaTioNal Chefs ThaT has iNflueNCed oTher Chefs Through Their persoNal sTYles aNd uNique approaChes To food.”

Name: Christina tosi Current Address: New York, N.Y. Claims to Fame: This Year’s James Beard award risiNg sTar Chef wiNNer—a TremeNdous feaT for a pasTrY Chef; Co-auThor of momofuku milk Bar; pasTrY Chef aT momofuku milk Bar iN NY Describe your cuisine—what makes it unique? I would describe the cuisine of food we make at Milk Bar as playfully American. We take a great deal of nods as a bakery, serving up American classics with a twist—a gooey butter cake meets chess pie in our Crack Pie; our apple pie layer cake has all the soothing nuances as Mom’s down-home classic, and the Kitchen Sink Cookie gets a twist in our Compost Cookie—pretzels, potato chips, coffee, oats, graham crumbs, chocolate and butterscotch chips. My kitchen isn’t complete without: The dynamic team of hardbodies that defines milk bar. the leading trend(s) in your city’s culinary scene? From where I’m standing, NYC’s culinary scene seems to be retreating to the simpler nuances of food and presentation. After all, it is about good food and strong, successful flavors and textures. It seems as though the dining scene has moved away from the bells and whistles and homed in on simpler times. Fine-dining chefs are opening up sandwich shops and wine bars, etc. an ingredient or dish that you recently “discovered” (or rediscovered): My favorite ingredient in the

Describe your cuisine—what makes it unique? Mine is an ingredient-driven cuisine that uses the highest quality and freshest produce. My kitchen isn’t complete without: Good olive oil and salt. the leading trend(s) in your city’s culinary scene? Sydney has just had its first taste of 10 food trucks roaming the city. an ingredient or dish that you recently “discovered” (or re-discovered): Grass-fed Tasmanian beef. Favorite band (music) or song to listen to while you’re cooking: Ottmar Leibert. Most exciting thing about cooking in hawai‘i for you? Catching up with old friends, discovering new ingredients and trying local Hawaiian cuisine. Name: susan spiCer Current Address: New orleaNs, la. Claims to Fame: Co-owNer/Chef of BaYoNa, aN award-wiNNiNg resTauraNT iN New orleaNs’ freNCh quarTer, owNer/Chef of moNdo iN The lakeview area of New orleaNs, auThor of CresCeNT CiTY CookiNg (NomiNaTed for BesT ameriCaN CookBook iN 2008) aNd iNduCTed iNTo The James Beard “who’s who of food aNd Beverage iN ameriCa” iN 2010. Describe your cuisine—what makes it unique? My cuisine is multicultural and contemporary, although not quite envelopepushing. We tend to use traditional Louisiana ingredients in non-traditional ways—for example, Crayfish Curry rather than Crayfish Etouffée. My kitchen isn’t complete without: the aroma of smoked duck roasting. the leading culinary trend(s) in new orleans? Lots of small, chef-owned h i L u x u ry August/se p t e m b e r 20 1 2

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photo by Antoinette bruno

Features | HAwAI‘I FOOD & wINe FeSTIVAL

restaurants; preserving and pickling of local produce; urban farming; sourcing and featuring underutilized fish from the Gulf of Mexico, such as tripletail, sheepshead, Spanish and king mackerel, etc. An ingredient or dish that you recently discovered (or rediscovered): Having just returned from two weeks in Spain (Barcelona and up through Priorat and Rioja into San Sebastian), I have a newfound respect for the lowly onion, which I ate in many different forms—from tempura to thinly sliced and caramelized to roasted whole, seasoned with cinnamon and vinegar. Favorite band (music) or song to listen to while you’re cooking: Anything by the Toy Dolls. Most exciting thing about cooking in Hawai‘i for you? Discovering new ingredients and new techniques—have never been to Hawai‘i, so it’s all new territory to me. For my dish, I’m thinking New Orleans-style barbecue Kaua‘i (or Moloka‘i) shrimp with sweet potatoes, collard greens, Maui sweet onions and tamarind.

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Left: bayona chef/owner and author of Crescent City Cooking, susan spicer. Above: brewer-Clifton, Diatom and melville winemaker greg brewer.

Name: GreG Brewer Current Address: Central Coast, CalIF. Claims to Fame: wInemaker extraordInaIre, Brewer ClIFton, dIatom, melvIlle Describe your style of winemaking—what makes it unique? Our style of wine production is very subtractive. There is a constant reflection on imposing less of ourselves in the process from vineyard to bottle and a pursuit of deliberate simplicity. That directive can really only be successfully achieved when working with raw materials in which one has the utmost confidence. It is a very pure, honest and vulnerable state, which is the driving force behind our energy and efforts in the winery. The leading trend(s) in your region’s winemaking scene? A positive trend is a general tendency to be more minimal in terms of embellishment or interpretation of place within wineries. Restraint can manifest itself in a multitude of ways, all of which are beneficial if the

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Paul Maria Salon

producer’s intentions are pure. Sadly there is also a partisan/divisive trend currently visible, where several colleagues are striving to establish borders and boundaries of what is “classic” or “balanced.” I feel that no one can be the arbiter of such complicated thresholds and that there is room in our industry for a vast array of fruit interpretations. Favorite band (music) or song to listen to while you’re cooking: We only listen to trance music at work (and personally at home as well). Its seamless nature leads to a loss of concern for temporal issues, and its pace encourages a deliberate sense of urgency, which is important to keep activities progressive. I also have always loved the juxtaposition of regulated tempo and electonica coupled with the sensuality of female vocals. For me there is a rapport between that relationship and that of alcohol and acid. What is the most exciting thing about showing your wines in Hawai‘i? The most exciting aspect of the Hawaiian food and wine experience is that the cuisine is so similar to how we operate. There is such respect for the pure interpretation of the incredible resources that you have from land and sea that really resonates with our work. Furthermore virtually every Hawaiian colleague that I have ever met there is so genuinely interested in the harmony of food and wine, and is incredibly knowledgeable and sensitive to that connection. It is without any hesitation, along with Scandinavia and Japan, I can say these are my favorite places to work on the globe. ◆

After 23 years in the islands, Paul Maria has opened his highly anticipated salon in the heart of Honolulu, serving Oahu’s east side. Visit us at our location on Waialae Avenue. Specializing in cut, color and texture services. Now offering organic color by Schwartzkopf. No ammonia, waxes or parabens. Leaves your hair feeling shiny & luxurious!

By appointment, Tues - Sun 808.737.3878 3443 Waialae Avenue paulmariasalon.com

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FEATURES | WOMEN’S FASHION

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GUCCI phard oshibana printed silk georgette dress with pleated skirt $4,900 MAUI DIVERS JEWELRY rose gold pendant with diamond bars $4,750 and tricolor twist omega chain $945

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Fall-O-Me Fashion Must-have dresses for the fall fashionista

FASHION EDITOR & WRITER: YU SHING TING PHOTOGRAPHER: LEAH FRIEL SHOT ON LOCATION AT THE TURTLE BAY RESORT MODEL: BRIANA ANDERHOLD OF WILHELMINA HAWAII HAIR & MAKEUP: KECIA LITTMAN OF WWW.KECIABELLA.COM

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FEATURES | WOMEN’S FASHION

DIOR ‘Feerie’ blouse in silk satin organza and grosgrain waistband $1,150 and ‘Orchidee’ skirt in silk satin organza $2,800 (Available by special order, 1-800-929-DIOR) TIFFANY & CO. ‘Tiffany 1837’ interlocking circles necklace in RUBEDO metal and silver $8,000

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FEATURES | WOMEN’S FASHION

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LOUIS VUITTON fur collar coat with removable sleeves, mini sequin clutch, ‘Rock My World’ ring and earrings, black ‘Mabillon’ sandals in suede. All, price upon request.

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FENDI green wool dress $2,890 and black pony hair belt $1,325 MAUI DIVERS JEWELRY white and rose gold swirlsEP$2,950 H I Lring U Xwith U RYdiamond AUGUST/S T E M B E R 20 1 2

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FEATURES | WOMEN’S FASHION

ABOUT THE SETTING

Photo courtesy Turtle Bay Resort

When the style crew at HILuxury was looking for the perfect spot to shoot this issue’s women’s fashion feature, Turtle Bay was the first place that came to mind. With miles of gorgeous beachfront, exotic foliage and recently revamped interiors, the sumptuous, yet inviting “living room of the North Shore” gave us more than enough background options to choose from. After our photo session finished, we all wished we could kick back at ‘base camp’ (one of the resort cottages facing the ocean) for just a little while longer and revel in The Life—Turtle Bay’s lifestyle concept, which imbibes the North Shore mystique of individuality and respect for its surroundings. Among its beach cottages, villas, guest rooms and suites, visitors at the sprawling resort have plenty of lodging options to choose from. And when it comes to food and drink, you can take your pick of dining venues including oceanfront restaurant Ola, Italian eatery Leonardo’s and the sleek 21 Degrees North, which serves contemporary Hawaiian cuisine. Suffice it say, we¹ll definitely be back to enjoy Turtle Bay—when we’re off the clock!

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BURBERRY ‘Marystow’ trench $1,295 layered over a natural white silk button down dress $295, autumn scarf $450 and ‘Earlsburn Prorsum’ large leather bag $1,995 FENDI ‘Wuthering Heights’ bootie $895 MAUI DIVERS JEWELRY south sea and chocolate pearl necklace with adjustable clasp $11,450, chocolate pearl ring with diamonds $1,895

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FEATURES | MEN’S FASHION

THE

NEXT WAVE

Whether sleek or sporty, these pre-fall looks are sure to please. FASHION EDITOR & WRITER: YU SHING TING PHOTOGRAPHER: LEAH FRIEL MODEL: DANIEL VIEIRA RODRIGUES OF WILHELMINA HAWAII HAIR & MAKEUP: KECIA LITTMAN OF WWW.KECIABELLA.COM

XXXXXXXXXX SSinctatiis corepre prempori dolupta estiunti cus es es simint estemporiae porerro voloriam vit magnis utem accumquaeror alit, conseni .

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BOTTEGA VENETA Dark gainsborough light canyon wool print jacket $2,750, bianco cotton shirt $410, dark gainsborough wool pants $820 and wool cotton tie $200

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FEATURES | MEN’S FASHION

LOUIS VUITTON ‘Sprouse V’ T-shirt, denim jeans, ‘Bandit Damier Infini’ leather bracelet. All, price upon request.

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LOUIS VUITTON ‘sprouse’ short-sleeve dress shirt, denim pants, ‘bandit Damier Infini’ leather bracelet. All, price upon request.

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Features | MEN’S FaShioN

FENDi knitted jersey navy sweater $590, gray button down shirt $490, navy suit pants $705 and blue velvet shoes

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DIOR HOMME officer green cotton jersey raised neck short-sleeve t-shirt $300, officer green cashmere flannel pleated pants with adjustable waist $690, officer green matte nylon reversible blouson jacket with quilted lining $3,900. EAGLE EYES aviator sunglasses $59.99 from pacific Aviation museum pearl Harbor museum store.

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FEATURES | GIVING

E

Ray of Light

Erica & Max Neves upstart foundation aids those in need during challenging times. BY LYNN COOK | PHOTOGRAPHY BY NATHALIE WALKER

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RICA AND MAX NEVES SIT AT A PICNIC TABLE in their big backyard in Kaimuki, O‘ahu. Their young daughter and toddler son race giggling across the grass, playing “who can get to the hula hoop first.” The picture-perfect family looks like a magazine cover shot—happy, successful, full of life. Looking deeper, you see two parents who have turned pain into a passion to help others. In June, 2009, 3-year-old Joshua Neves and his dad played all afternoon in the yard. The next morning Joshua had a 101-degree fever. After breakfast, he took a nap and his mother couldn’t wake him. Joshua was the first and only Hawai‘i child to die of the H1N1 swine flu. He died three months before there was a vaccine. Max Neves says that things change in a moment, “First it is a whirlwind of disbelief. It can’t be true. Our family was as devastated as we were. Friends say how sorry they are. Then they stay away because they don’t know what else to say. You look for help, for a way to do what needs to be done. No one has answers.” Erica talks about the shock and the feeling of being totally helpless, not knowing the steps that need to be taken and being unable to take them once you know. By the following June 2010, Erica and Max moved from total devastation to full-speed-ahead action. They formed the Joshua Neves Children’s Foundation, a 501-C3 non-profit organization. Their goal is to support bereaved families who have lost a child, and to provide them the assistance they need to navigate through grief.

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Celebrating 20 Years in Hawaii Max says it took time, strong faith, the support of their church and the love of his wife to pull him up from dispair. “What families don’t consider, don’t ever plan for, is the loss of a child,” says Max, explaining that beyond the emotional grief is the financial crisis caused by funeral expenses and burial. “The fact is, most of us parents don’t have life insurance on our kids.” Erica describes the “nightmare” moment when a funeral director told her, “we don’t have a casket that size, we have to special order it.” Looking at $10,000 to $15,000 in costs, the couple decided that this shouldn’t happen to other families. With the foundation in place the couple added fundraising and “friendraising” to their already full lives. Doing research, they found many agencies and organizations that could help when a child was seriously ill. They found no one with the mission to help with loss. Max says they became detectives. “We were pro-active. We would see a tragedy reported in the newspaper, and knowing what the parents would be going through, we would start asking if anyone knew the family.” Many of the families have lost teenagers. The foundation assists with the loss of a child, from newborn to age 24. Often the loss is a highprofile news story. Keeping everything confidential is a serious commitment. Once the connection is made, the foundation finds cash to help with immediate costs, ranging from $500 to $1,500. Needs range from transporting family from neighbor islands to something as seemingly simple as a mom asking for money for a bus pass so she could visit her daughter in intensive care. “Heartbreaking needs,” Max says, “but joyous when we can take even one worry from a family.” Beyond cash, families need comforting and a place to grieve. Expanding their horizons, Erica and Max created what will be an annual remembrance gathering in December. More than 100 people attended the first event, placing photo ornaments of lost loved ones on the tree. The foundation provided food and volunteers to serve and, Max says, “a safe place to cry, scream and begin to heal.” They plan three picnics a year and hold monthly meetings where a dozen or more people show up to share comfort. Where do they get money? One source is their annual golf tournament each July at Hawaii Prince Golf Club. The Platinum Sponsor is Akamai Roofing. The president, Newton Young, doesn’t golf, but he is Max’s boss. “The support from my company is amazing. For six months after we lost Joshua I was a zombie. They stood by me.” Erica was the regional communications manager for Starwood Hotels, then the director of tourism for Ala Moana Center. From the time Joshua was born she was a stay-at-home mom. She still stays home with their two children, but her day job also includes running the Joshua Neves Children’s Foundation from her kitchen table. “Someday,” Max says, “Erica may have staff.” She agrees, voicing the dream that they will have funds to help the hundreds of parents and grandparents, brothers and sisters needing assistance and a finding a foundation that cares. www.nevesfoundation.org ◆

~ F I N D YO U R ~

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EXPERIENCE | AfAr

King Kong

Boundless luxury and culinary delights abound at this glittering, glowing Asian destination. Our fashion expert takes you along for the ride. By yu Shing Ting

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n a place much smaller than hawaI‘I (10 percent of the square mileage) and with a much greater population, the streets of Hong Kong are very much alive. Throughout the city, crowds of people move briskly about— amazing, considering its burgeoning population of more than 7.1 million inhabitants. It’s a fast-paced lifestyle, even for visitors. With plenty of cultural sites, endless shopping and eating, it’s truly a destination for all. Known as the Special Administrative Region (SAR) of

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the People’s Republic of China, Hong Kong is located on the southeastern coast of China and is comprised of Hong Kong Island, Kowloon and the New Territories including numerous small outlying islands. The MTR (Mass Transit Railway) is amazingly convenient and simple to navigate; taxis are easily accessible, buses are surprisingly clean and comfortable, and trams and ferries add excitement to the adventure. When it comes to luxury, there’s no shortage of places to stay,

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photos courtesy Hong Kong tourism board

eat or play. Among the finest hotels is The Peninsula in Tsim Sha Tsui, perched over magnificent Victoria Harbour.

HONE YOUR CHOPSTICK SKILLS If you love Chinese food, you’ll love it even more in Hong Kong. For some of the best dim sum and Chinese dishes, book a table at Fook Lam Moon’s four-story flagship eatery in Wan Chai,

where you’ll be in the company of Hong Kong’s well-heeled. (Don’t miss the “Double Boiled Assorted Seafood Soup” served in whole wax gourd, “Braised Dried Abalone” and frog legs with preserved cabbage in a casserole.) Other popular Chinese restaurants are Golden Leaf in the Conrad Hong Kong (said to be a personal favorite of couture shoe designer Jimmy Choo), Forum Restaurant in Causeway Bay, and Hutong in Tsim Sha Tsui.

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photos courtesy Hong Kong tourism board

Clockwise, from far left: there’s no end to the shopping in Hong Kong, including at tsim sha tsui where you’ll find some of your favorite luxury designers. From dim sum and fresh seafood to fine dining and street-stands, Hong Kong also has some of the best international cuisine you’ll ever taste.

If you’re craving something different, not to worry, Hong Kong has some of the best non-Chinese restaurants in the world as well. Check out Caprice in the Four Seasons Hotel for French cuisine, Nicholini’s in the Conrad Hong Kong for Italian, The Peak Lookout for a mix of international flavors, Azure at Hotel LKF in Central for its lobster fettuccine, and, of course, Nobu for Japanese at the InterContinental Hong Kong. For seafood lovers, Hong Kong offers an impressive assortment. Much like the Chinese restaurants in America, you’ll find those large tanks of live fish, crab, prawn, lobster, abalone, clams and more. For gourmet seafood, try Jumbo and Tai Pak floating restaurants at Jumbo Kingdom in Aberdeen Harbour, each designed to look like a Chinese imperial palace on the sea. Frequently used as a backdrop in films, the restaurants have hosted the likes of Queen Elizabeth II, John Wayne, Elizabeth Taylor and Tom Cruise. In between meals, it’s hard not to snack on delicious Chinese treats from neighborhood supermarkets or little seed stores. Wonderful bakeries will entice you in from the street by aroma alone. There is no shortage of reputable noodle shops and “quick eats” to snack on, but navigating for foreign visitors can be tricky, since menus are in Chinese and workers don’t speak English. The common rule is to look for the busiest café with the longest line, and blend in with the locals. If you overeat, don’t sweat it; there’s plenty of walking and shopping to work off the calories.

READY, SET, SHOP From must-have couture to the latest electronics, you’ll find it all in Hong Kong. A great place to start is at Tsim Sha Tsui in Kowloon, where international luxury designers line Canton Road. Stroll over to Hong Kong’s largest shopping mall—Harbour City—and the famed “Golden Mile” stretch of Nathan Road glows with bright neon lights from shops, hotels and restaurants. Just nearby is Elements at the MTR Kowloon Station, also boasting some of the world’s top brands and bespoke services, plus an ice skating rink, Hong Kong’s largest movie theater, and an immense organic and natural food store. Also popular in the area are Festival Walk above the MTR Kowloon Tong station and Langham Place in Mong Kok. On Hong Kong Island, the shopping continues with dozens of department stores and trendy hole-in-the-wall boutiques. A tourist favorite is Causeway Bay with Times Square, Fashion Walk, Island Beverley, The Lee Gardens, Lee Theatre Plaza and World Trade Center, as well as the jumbo 13-story Japanese department store Sogo. It’s a heavily populated district with a vibe of New York City and Tokyo’s Shibuya in one. Then there’s Central, often called the heart of all commercial activities in Hong Kong, where you’ll find a postcard-perfect skyline, ideal for admiring the designs executed by some of the world’s most esteemed architects. Some of the notable, towering masterpieces include the 70-story Bank of China Tower, designed by h i L u x u ry August/se p t e m b e r 20 1 2

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photos courtesy Hong Kong tourism board

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world-renowned Chinese-American architect I.M. Pei; the 88-story Two IFC (International Finance Centre), which houses the Four Seasons Hotel; and the HSBC (Hong Kong and Shanghai Banking Corporation) Main Building by prominent British architect Lord Norman Foster. Between the amazing skyscrapers are more incredible shopping complexes, such as Landmark, The Galleria and IFC Mall. There really is no limit to the shopping experience here, as one mall or district could easily take an entire day to explore. However, Hong Kong is probably more famous for its street markets, with many conveniently named for the type of goods you’ll find there. As you zigzag your way through rows and rows of hawkers, be sure to haggle for the best deals. To help with the language barrier, bring a calculator or notepad and pen. The most popular of the street markets is the Ladies’ Market in Mong Kok, where you’ll find a great assortment of clothing, accessories, toys and souvenirs. If your legs allow it, continue on to Jade Market and Temple Street (sometimes called “Men’s Street”) in Yau Ma Tei, Sai Yeung Choi Street South for electronics, Shantung and Dundas streets for Japanese and Western fashions, Fa Yuen Street (also called “Sportswear Street”), the Goldfish Market, Flower Market and Yuen Po Street Bird Garden. On Hong Kong Island, there’s Tai Yuen Street in Wan Chai for children’s toys, and Stanley Market known for its Chinese artwork, crafts and gift items. THE FULL EXPERIENCE Whether you’re traveling with friends, a companion, family or by yourself, Hong Kong is packed with entertainment. For sightseeing, the International Commerce Center in Kowloon offers a 360-degree bird’s-eye view of Victoria Harbour from its 100th floor, known as the

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Clockwise, from far left: For a fun night out, head to Lan Kwai Fong in Central. the Jumbo Kingdom lights up the waters in Aberdeen Harbour. Hong Kong is very rich in culture and traditional celebrations such as the mid-Autumn Festival when you’ll find displays of colorful Chinese paper lanterns. the peak tram takes visitors up the highest mountain on Hong Kong Island for a spectacular view of the city and harbour.

Sky100 Hong Kong Observation Deck—a great place to start your Hong Kong adventure. Back on ground, Chinese film enthusiasts will want to head to the Avenue of Stars (similar to Hollywood’s Walk of Fame) at Tsim Sha Tsui’s waterfront promenade, which pays tribute to outstanding professionals in the local film industry. Highlights include handprints of celebrities, movie memorabilia and a life-size statue of legendary kung fu star Bruce Lee. The promenade is also where you’ll want to be at 8 p.m. when the Symphony of Lights takes place. Named the world’s largest permanent light and sound show by Guinness World Records, this spectacular display of colored lights and laser beams emanates from more than 40 buildings on both sides of Victoria Harbour, perfectly synchronized to music and narration. Day or night, take a short ferry ride across Victoria Harbour from Kowloon to Hong Kong Island and make your way to The Peak, where you’ll get another magnificent panoramic view of the city skyline and the harbor. To get to the top, you’ll want to take the Peak Tram, which rises 1,300 feet above sea level and passes an array of astonishing architecture. At The Peak, you’ll find restaurants, shops, entertainment—and Madame Tussauds Hong Kong. If you’re traveling without children, Lan Kwai Fong is a must for nightlife. More than 100 restaurants and bars open for a nightly block party with crowds of people mingling indoor and out, loud music permeating the streets. h i L u x u ry August/se p t e m b e r 20 1 2

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Clockwise, from bottom: At Ocean park, guests can take an ultra-scenic cable car ride and visit its treasured giant pandas. Also a top tourist attraction is the giant buddha seated high on the hills of Lantau Island.

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For those who like to gamble, neighboring Macau has become a glitzy casino town, with gaming revenues that can surpass Las Vegas. An hourlong, high-speed ferry rides takes you from Hong Kong to Macau, where big name resorts such as Wynn, The Venetian and MGM Grand have settled in. For something more family-friendly, Ocean Park is a must for kids (and the kids at heart). Plan for an entire day to spend at this gigantic playground, consistently ranked among the top 10 amusement parks worldwide. Celebrating its 35th anniversary, the park has expanded to include the spectacular Grand Aquarium; exotic animal exhibits including two irresistible giant pandas; an Amazing Bird Theatre with a presentation of more than 10 extraordinary birds of prey and 70 other species of birds; an ultra-scenic cable car ride; a fun acrobatic show; a dolphin and sea lion water performance; hair-raising thrill rides, and more. Disneyland opened in Hong Kong in 2005. Located on Lantau Island near Hong Kong International Airport, Hong Kong Disneyland takes its guests on a magical journey through Toy Story Land, Fantasyland, Tomorrowland, Adventureland and Main Street U.S.A. For a more cultural experience, take a trip to the Giant Buddha situated high atop the hills on Launtau Island. Recognized as the world’s largest outdoor seated Buddha, this massive bronze statue is surrounded by lush mountain terrain and interesting temples of the Po Lin Monastery. Personally, two of my favorite things to do in Hong Kong—which you most likely won’t find in your guidebook—are massage parlors and hair salons. You’ll find good ones on practically every block in the city, and rates so low that it’s hard not to visit them multiple times during your stay. One visit to Hong Kong and you’ll definitely want to return. The ideal blend of cultural richness steeped in a highly modern city is a recipe for an exquisite jaunt you’ll want to put on regular rotation. u

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422627-01 Choi Int. HiLuxury FP _402419-01 6/12/12 5:30 PM Page 1

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

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MAMI Y. TAKEDA, RA, CIPS

TINGTING ZHANG, RA

Choi International Cell/ (808) 228-0882 E-mail: mami@choi-realty.com

Cell/ (808) 294-1473 E-mail: tingting@choi-realty.com

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BOVE, A SILVER-BLUE SKY GLEAMS IN EARLY MORNING. Below, waves slap softly against the hull of the dive boat as the current flows steadily over the sandy shoals of nearby Beaufort Inlet. In the distance, wild horses roam the shores of Shackleford Banks, on North Carolina’s Crystal Coast. Only 20 feet below us, there’s mystery. And pirate treasure. Check your airflow, adjust your mask, and slip beneath the gentle waves. A few languid fin-kicks, and you’re there. This is the wreck of Queen Anne’s Revenge, the flagship of Edward Teach—otherwise known as the notorious Pirate Blackbeard. Finding neutral buoyancy, as I suspend just above the floor, I see something protruding from the deeply carved sand. Is it a rock… or a cannon? It’s heavily crusted with three centuries of hardened sediment and mineral deposits, replete with barnacles and urchins. Only dredging and careful cleaning will reveal its secrets. For nearly 300 years, ancient sands have alternately covered and scoured everything that drifted down from the world above. What still lies here? Gold, jewels, pieces of eight? It’s impossible to tell without methodical archaeological excavation, examination and careful cleaning. But it all starts with curiosity and the desire for storied adventure.

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WRECK DIVING IN THE BANKS This year’s research dives to the Queen Anne’s Revenge are scheduled to take place in late summer and fall. The project offered a diver awareness program (including a dive to the pirate ship) and may do so with regularity in the future. Visit the Maritime Museum (www. ncmaritimemuseums.com) or the research project website (www.qaronline.org) for more information. The Graveyard of the Atlantic is a spectacular playground for anyone interested in diving other shipwrecks, and it’s easy to arrange for a customized dive to see German U-boats, older warships and commercial vessels. In Beaufort, Discovery Diving (www.discoverydiving.com) can guide any size dive group to more than two-dozen sunken ships. Their “signature wreck” is the U352, a German submarine. To follow a possibly more lucrative lead to pirate treasure, you may want to head about 50 miles north to Ocracoke Island. One of Blackbeard’s favorite anchorages was in a deep-water channel called Teach’s Hole. There he lived, partied with his mates, and was eventually killed. If Blackbeard buried treasure on Ocracoke, that’s where it should be.

Photo courtesy Crystal Coast Tourism

BY SARAH BLANCHARD

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(C)2008. Scott Taylor Photography, all rights reserved Photos by Wendy M. Welsh Courtesy of North Carolina Department of Cultural Resources

GRAVEYARD OF THE ATLANTIC North Carolina’s Outer Banks comprise more than 200 miles of sandy barrier islands that stretch southward along North Carolina’s shoreline from Virginia. To the north are Roanoke, Ocracoke, and Hatteras. The southern Banks—the Crystal Coast— include Harkers Island, Carrot Island and Shackleford. This is the “Graveyard of the Atlantic,” a realm of shifting sandbars, treacherous shoals, wandering channels and submerged islands. It’s the last resting place for hundreds of illfated ships, from WWII German U-Boats to commercial cargo vessels and pirate ships. In pre-Revolutionary times, pirates roamed the Atlantic seaboard from Boston to the Caribbean. During any of the frequent European wars, entrepreneurial seamen signed on with one monarch or another as privateers—licensed pirates. They were hired to disrupt shipping and seize lucrative cargo from anyone who wasn’t an ally. When peace broke out, the rulers offered amnesty to the privateers if they’d stop pirating. But many unemployed privateers declared allegiance to no one and went into the pirating business on their own, plundering any ship that looked promising. Ships from France, England, Portugal, the Netherlands, Spain—all were considered fair game. Residents of coastal villages relied on the black-market pirate trade to survive, and whatever cargo the pirates seized could be sold for a profit. Gold, of course, was the best prize of all. BLACKBEARD’S FLAGSHIP Queen Anne’s Revenge was a fast, strong ship; a 300-ton, 40-gun frigate that Blackbeard had captured from the French. But only six

The lovely Cape Lookout Lighthouse, Harker’s Island, North Carolina Outer Banks; They may appear to be coins (scattered below), but these are silver reale weights, which were used to weigh the reale coins themselves. Opposite page: Divers peruse a sunken WWII German U-Boat near Beaufort, one of hundreds of wrecks in North Carolina’s “Graveyard of the Atlantic”.

months after he’d taken her, he ran aground in Beaufort Inlet. In June of 1718, Blackbeard decided to downsize his large crew by scuttling his flagship and marooning most of his men on an island. He offloaded the ship’s cargo onto a smaller vessel and departed with a few friends for the nearby island of Ocracoke. He accepted the governor’s amnesty, quit the pirate’s life, but soon reneged on the deal. England declared him a most-wanted criminal, and Blackbeard was killed on Ocracoke by the Royal Navy in November of that same year. WHERE’S THE GOLD? In 1996, the research company Intersal, Inc. found Queen Anne’s Revenge while searching for El Salvador, a Spanish treasure galleon that went down in 1750 during a hurricane in the same area. Intersal turned over the research and recovery of Queen Anne’s Revenge to the state of North Carolina. Dredging operations, under the direction of the Department of Cultural Resources, have retrieved cannons, anchors, a ship’s bell, a small amount of gold, and many general shipboard items left behind when the crew abandoned ship. Yet, as Queen Anne’s Revenge sits in the shallow water and deep sand of Beaufort Inlet, the question on everyone’s mind is, what happened to Blackbeard’s legendary treasure hoard? “It’s an archeological treasure, not a monetary one,” says David Moore, the curator of nautical archaeology at the North Carolina Maritime Museum in Beaufort. For the past 15 years, he’s been diving the H I L U X U RY AUGUST/S EP T E M B E R 20 1 2

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Photos by Wendy M. Welsh Courtesy of North Carolina Department of Cultural Resources

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Top: Cannon 22, a Swedish gun, after being exposed halfway in concretion. Middle: Cannon 22 after conservation treatment. Right: (Mortar & Pestle ) The mortar was recovered after a hurricane came over the site in 2005. The pestle was recovered about 15 feet away in the 2007 excavations.

An artist’s sketch of Blackbeard, who caroused the Outer Banks waterways.

wreck site, participating in the effort to recover artifacts. The museum displays many of these in a permanent exhibit that offers a fascinating look at 17th century seafaring life. Ocracoke is also the site of another notorious episode in piracy. In 1750, two Englishmen contrived to steal a large treasure from the Spanish galleon Nuestra Señora de Guadalupe, which was damaged in the same hurricane that disabled El Salvador. Guadalupe, thought to be the inspiration for Robert Louis Stevenson’s book, Treasure Island, carried chests of silver and gold bound for Spain. In a new book, Treasure Island: The Untold Story, writer John Amrhein traces the story of how the Guadalupe treasure was stolen and transported to the Caribbean. Amrhein believes there’s still treasure hidden somewhere on an island in the Caribbean. Or maybe some of it is still on Ocracoke. An old Spanish shipping document stated

that El Salvador “struck a sandbar and broke up … her cargo consisted of 16 chests of silver and four of gold.” Although no large stash has yet been found on the Outer Banks, the occasional Spanish coin has been retrieved from the beaches. And Intersal, the company that found Queen Anne’s Revenge, is still looking for El Salvador near Beaufort Inlet. BEAUFORT: LODGING, FINE FOOD AND DRINK To experience the full flavor of the community where Blackbeard lived and “worked,” plan to stay in the historic village of Beaufort, founded in 1709. (If you like kitsch and organized silliness, try to be there on September 19 for their annual “Talk Like a Pirate” day.) North Carolina’s coast is a boater’s paradise, so if you’re cruising or sailing, look for inns and

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When you dive a wreck, you touch history. This bell, that wheelhouse, this bit of china or silver—all these were part of a ship—a floating, working community for the crew who kept her sailing the seas, seeking adventure and their own fortunes—until some misfortune caused her to founder and sink. What can you take away as a keepsake or a bit of treasure? The old adage “Finders, keepers” is not actually a statement of law, so this can get sticky. It depends on the scope and

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scale of your hunt, who owns the land or water that you’re on, the value of what you’ve found, and whether the rightful owner can come forward to claim the lost item. If you pick up a Spanish coin from a public beach (which happens!) or retrieve a small item from a local wreck dive, then yes, you can keep

Photos by Wendy M. Welsh Courtesy of North Carolina Department of Cultural Resources

Bell, This is the first bronze bell recovered from the site with a date of 1705.

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Photos by Wendy M. Welsh Courtesy of North Carolina Department of Cultural Resources

Photo by Bartosz Dajnowski Courtesy of North Carolina Department of Cultural Resources

Photo by Karen K. Browning Courtesy of North Carolina Department of Cultural Resources

An anchor from the Queen Anne’s Revenge, retrieved during archeological recovery by the N.C. Dept. of Cultural Resources.

marinas that offer slips and moorings. Many restaurants have their own docks, and the public docks are convenient to pretty much everything. If you’re visiting for a week or more, many cottages and lovely homes, in the village or on the beach, are available for lease. For a briefer stay, the Inlet Inn (www.inlet-inn.com) provides excellent lodging on Front Street across from the docks. Request rooms on the second or third floor for a superb morning view of the

wild horses wandering on Carrot Island, across the harbor. Stroll to antique shops, chandlers, boutiques, restaurants, the Maritime Museum, the historic district, and the privately owned Hammock House (c. 1700) where Blackbeard once lived (and is rumored to have murdered a common-law wife). After a hard day of pirate studies or wreck diving, a hearty feast is in order. On the waterfront, excellent dinner choices include the Stillwater or the 100-year-old Spouter Inn and Bakery; both are on Front Street, just a few steps from the Museum shipwright’s workshop. The Cru Wine Bar and Wine Store on Turner Street, with the adjoining Beaufort Coffee Shop, also is good for light meals and a great selection of wines. Two other fine dining choices are the Blue Moon Bistro and the Beaufort Grocery Company, which once was a grocery. Both are on Queen Street, just steps away from the Inlet Inn. ◆

Pewter has been found in many forms, but in this image you see three plates, one porringer and spoon fragments.

the item unless someone can prove ownership. But you are legally obligated to report it to the local constabulary. Ask your dive guide for information about local protocols. However, if you’ve been bitten by the treasure bug and you plan to bring up large quantities of valuable artifacts from a known wreck in U.S. waters, you’ll need to chat first with the North Carolina Department of Natural Resources. In international waters, things get a bit murkier. If you’ve found a previously undiscovered treasure ship, you’ll need a good attorne y at your side—someone who thoroughly understands maritime salvage laws at the

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international level. When Mel Fisher found Atocha in 1988 in Florida waters, the state took him to court and demanded a sizable percentage of the treasure. Fisher won and he got to keep his Onion Bottle, one of five whole gold and silver, but it cost quite a bit in bottles recovered from site. Bottle is shaped like an onion, which is where time and legal fees. it gets its name. And don’t forget: Just like winning the lottery, you’ll be expected to pay taxes on the appraised value of your H I L U X U RY AUGUST/S EP T E M B E R 20 1 2 111 find. Happy hunting!

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SAVOR | TasTe

Talking Italian

Get a true taste of Sicily at this Beach Walk gem. By Margie Jacinto

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ardly anyone ever questions the authenticity of Japanese cuisine here in Hawai‘i. Whether it is a hole-in-thewall eatery or an award-winning establishment, diners mostly agree that Hawai‘i can hold its own among its Tokyo counterparts. But what happens when one goes beyond the Pacific, say to the waters of the Mediterranean? Is there a venue that can give diners a genuine food experience from that side of the hemisphere, smack dab in the heart of O‘ahu’s largest tourist locale? In a word: yes. Enter Taormina. Named after a quaint Sicilian village off the coast of Italy, the restaurant’s aesthetic is crisp, modern and welcoming. An elegant respite from the perennial foot traffic and tour buses that usually come and go right outside its doors, the two-story venue on Lewers Street attracts a majority of Japanese tourists (perhaps thanks to its detailed bi-lingual bill of fare and other Japanese-visitor friendly details) as well as those looking for a more upscale dining option. Though according to Taormina general manager Conan Paik-Rosa, local denizens make their way to the restaurant to a lesser degree—dining there more for special occasions rather than a regular night out. As for its menu, it doesn’t scream, “island fare,” unless the island referenced is surrounded by the Mediterranean Sea. Executive chef Hiro Mimura—who once called Italy home before planting his roots here on O‘ahu—prides himself on offering southern Sicilian dishes with finesse. Visitors who drop in for lunch can order à la carte—either off the dinner menu or their abridged lunch menu, which contains some of the restaurant’s

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Clockwise from left: taormina’s classic seafood bruschetta—chopped prawns and scallops sautéed with white wine, mascarpone cheese and dried tomatoes; perfectly seared ahi tuna; spaghettini alla taormina— spaghettini with pan-fried shrimp, fresh tomato, arugula and basil lightly tossed with garlic and olive oil.

most popular offerings. Main dishes on the lunch menu come complete with either a refreshing chilled green pea soup or fresh greens served with a tangy blood orange dressing, as well as gelato for dessert. But if you want an ultimate sampling of what the restaurant has to offer, “A Taste of Taormina” is worth looking into. For $60, you can savor a multi-course meal comprising an appetizer, soup, a pasta selection and meat course, and naturally, the dessert del giorno. Come evening, the dinner menu is brimming with sumptuous offerings— selections are divided into several categories, starting with antipasti (appetizers) like sliced prosciutto with melon, arugula and fresh mozzarella, marinated squid and octopus; all the way down to sweet endings. But in between starters and toothsome treats lies a medley of mouthwatering entrées. Noteworthy plates include the signature Uni Pasta “Ricci Di Mare,” spaghettini, tossed with fresh sea urchin and olive oil; and Fresh Pasta Nero “Frutti Di Mare,” squid-ink linguine sautéed with squid, anchovy and bottarga (cured fish roe). If those sound just a tad too adventurous, Taormina’s pasta pomodoro is a safe bet. It’s a light, yet satisfying dish made up of spaghettini al dente sautéed with fresh tomatoes, mozzarella, olive oil, garlic and basil. Unlike fare found in other parts of Italy, Sicilian cuisine is partial to bright, clean flavors, and of course, the generous use of extra virgin olive oil. And thanks to Spanish and Arab influences, Sicilian fare also makes use of more exotic ingredients such as saffron, raisins and pine nuts. These very ingredients are found in Toarmina’s “Linguine E Sardine”—a delicate medley of linguine, combined with sautéed sardines, garlic, saffron, pine nuts, almonds, anchovies, raisins, breadcrumbs and olive oil. Though there are many components in this particular dish, the flavors blend flawlessly together, without overpowering the palate. You’ll also find heartier items on the bill of fare. Carnivores won’t be left wanting with the Colorado lamb, roasted pork shank or grilled beef tenderloin, while the full-flavored porcini mushroom risotto topped with h i L u x u ry August/se p t e m b e r 20 1 2

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Photo by Leah Friel

Photo by Leah Friel

SAVOR | TASTE

Crema Caramella served with vanilla gelato, topped with a dollop of homemade strawberry sauce.

foie gras satisfies with every rich bite. And speaking of foie gras, chef Mimura recently introduced his Bolognese Classico—a bold stab at the traditional tomato-based meat sauce—his version is made with beef, prosciutto and Hudson Valley foie gras, served atop fresh fettuccini. One of the heavier pasta items available, the new addition is predicted to become a favorite. When it comes to wine pairings, diners have a hefty list of more than 100 bottles to choose from. Oenophiles will appreciate the extensive wine list, thoughtfully selected by master sommelier Roberto Viernes. Wines are classified either by type or by region. One page of the menu is solely dedicated to Italian varietals while the other contains Viernes’ favorites from Napa, Australia and more. Moreover, each wine was chosen to match the flavors found on the menu—don’t hesitate to ask your server for a recommendation or two. But wine pairing or not, Taormina will certainly leave you with an authentic Sicilian dining experience by the time you finish that last sip of espresso. ◆ Waikiki Beach Walk, 227 Lewers St., 926-5050, www.taorminarestaurant.com

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SAVOR | Fine Food

Think Outside the Bowl Take superfruits to the next level—think savory over sweet. By Wanda a. adams

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e’ve drunk our goji and noni juices, nibbled our acai bowls and cacao nibs, drizzled pomegranate syrup into our sauces. So what’s the next exotic nutrition-boosting superfruit? After POM Wonderful, the pomegranate people, got slapped by the FDA for what were considered exaggerated health claims, the word “superfruit” became a little like one of those apples that looks great but has lost its crunch. So where to turn for that feel-good boost that something we might not otherwise ingest will be—surprise!—chock full of exceedingly-good-for-us properties? Teas seem to be making headway—particularly rare, single-source teas, and infusions of other leaves, such as our own mamaki—as a beverage or a rub on proteins. Watch this trend. Meanwhile, the legitimate health food media has been sounding not a caution but words of encouragement to those intent on getting their fiber, vitamins, minerals, antioxidants, phytochemicals from fruit. Their message: Eat local fruit. And in Hawai‘i, we are in a perfect position to do so. Most of the fruit we grow is found on Top 25 Best Fruits for You lists on the Internet: avocado (fiber, E, folate, monounsaturated fats), banana (B6, C, potassium, glycemic—meaning sugars slowly absorbed), rambutan and lychee (C, iron, phosphorus, calcium), Ka‘u oranges and other citrus, mango (carotenoids, A, C, glycemic), papaya (carotenoids, C, folate, potassium), strawberries (carotenoids, flavonoids, C, fiber) grown on Maui and elsewhere, even local watermelon from Aloun Farms (carotenoids, A, C, B6, glycemic). Fresh blueberries (flavonoids, C, manganese, fiber) are scarce here, although they’re available in season at Kula Country Farms on Maui. That brings us to “Good Food News for You Pt. 2”: It’s not just what the fruit contains, but how it’s handled. And flash-frozen-fromthe-field retains more of its healthful properties than something that’s been en route for two weeks. When fruits and vegetables are picked, their nutritional value begins to degrade astoundingly quickly. So buy local, eat local, but grab some frozen blueberries while you’re in the market, too. Another idea: Don’t confine yourself to yet another bowl or yet another scattering on cereal or yogurt. Have some sophisticated fun. On the Kohala Coast, Olelo pa‘a Ogawa, a

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Photo by Kaz Tanabe courtesy of Mutual Publishing

sought-after private chef and caterer, says our fruit are naturally sweet, best eaten raw. “When local oranges are in season, I remove the skin and section the juicy orange, top it with Hawai‘i Island Smoked Goat Cheese and make a simple orange vinaigrette. Or just squeeze the juice onto the salad; add a few drops of lemon juice (local Meyer lemons from the farmer’s market), olive oil and fresh-ground pepper. I add starfruit and pomegranate in season.” Another of her favorites: Maui strawberries with local watermelon on arugula with goat cheese and toasted nuts. “When food preparation is kept quite simple, you can taste every element of the dish. The different layers become an explosion in your mouth.” She also makes a slaw with kale, cabbage and arugula and a dressing of local orange juice instead of lemon or vinegar. She calls it “Conscious Hawaiian Cuisine.” In their Ka Palapala Po‘okela 2012 Award of Excellence-winning book, The World of Bananas in Hawai‘i: Then and Now, naturalist Angela Kay Kepler and engineer-turned-banana farmer Frank Rust write, “Bananas lend themselves to far more creative experimentation in cookery than most people imagine,” noting how most folk tend to forget you can treat bananas as a starch, like a potato. Sauté sliced ripe-but-not-soft banana, laid flat, in butter or macadamia nut oil with minced garlic; turn to brown both sides. Grate or mash them and blend with beaten egg, herbs and spices to make fried rissoles (patties). Or mash with garlic and coconut cream. Kepler’s go-to dish is green bananas with smoked salmon, sausage or meats and chopped vegetables, which she adds rich herbs and quickly sauteés.

Using local gems like these—strawberries and blueberries from Kula, Maui; rambutan, pomegranate and local avocado—in unique ways boosts the healthy properties of everyday meals.

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SAVOR | FINE FOOD

There’s no better place to enjoy a masterpiece than in a masterpiece.

Naturalist Angela Kay Kepler and Francis G. Rust’s award-winning tome, published by Pali-O-Waipi‘o Press (distributed by University of Hawai‘i Press).

Sept. 6 – 9, 2012 hawaiifoodandwinefestival.com

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More than 55 world-class chefs are plating paradise, and you’re invited to the table. Featuring top names like Dean Fearing, Hubert Keller, Alan Wong and more along with master sommeliers and artisan winemakers, it’s four days and nights of edible heaven that no foodie should miss. For tickets and packages, visit hawaiifoodandwinefestival.com.

They even serve banana poi for dessert— simply mashed, very ripe bananas, “about three times as sweet as soda,” she says. Farmer and local agriculture advocate Ken Love, on the Big Island, is wild about fresh-made chutneys—not slow-cooked, heavily sweetened jams, but quick boiled or sautéed mixtures with fish, meats, sharp cheeses. Try equal parts tamarind water or paste, sugar and mixed chopped fruits (mango, firm papaya, firm bananas, rambutan or lychee) briefly simmered, daringly seasoned. Virtually any fruit, even dried fruit, can be elevated to new heights in this way. Start with equal parts fruit, sweetener and acid, spice with cinnamon, clove, chili, fennel, cardamom—don’t be afraid to be brave). Don’t overwhelm fruit with so much fat and sugar that you outweigh its nutritional value. But do look at it in a new way: Think savory, not only sweet; appetizer not snack, entree not dessert. Stuff a halved rambutan with cheese. Make a cold watermelon soup with a rich chicken or vegetable broth. Throw some blueberries into light syrup with a little cider vinegar to make a sweet-sour classic gastrique sauce. In short: Think outside the bowl. ◆

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wines SAVOR | wine

the frosty job of harvesting late-season grapes—when their sugar content is surging—for icewine

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Indulging the Sweet When grapes are tinged with frost, things get interesting. BY ROBERTO VIERNES, MASTER SOMMELIER

Photos courtesy of Inniskillin Wines

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HEY ARE CALLED “SWEETIES” BY SOME, “STICKIES” BY OTHERS, and liquid dessert by most. I like to call them labors of love. Dessert wines can be made in a myriad of methods, but there are two that involve nature in its most intimate fashion. By this, I mean that the grapes go through such a metamorphosis that their chemical make-ups are actually altered. Something that endures such a vast alteration is naturally destined to be nothing short of the greatest “sweets” in the world. The first type of sweet wine is inextricable from its homeland of Sauternes. This blessed plot of earth along the Garonne River in Bordeaux is world famous for its dessert wine production, which lends its name to perhaps the world’s greatest dessert wine. The names of the Chateaux that produce this amazing sweet liqueur of heaven are a who’s who list. The Chateaux were classified in 1855 and they stand the same today. Names such as Rieussec, Suduiraut, Climens and Coutet are leaders among the 11 First Growths, with the hallowed name of Chateau d’Yquem being the singular Superior First Growth. It stands alone, head and shoulders above all other Sauternes—and, in my opinion, above all other sweet wines. All Sauternes are made using the same grapes, primarily Semillon, with Sauvignon Blanc and Muscadelle as secondary grapes used as the smaller minority within the blends. These grapes alone are not the secret to the appellation. What makes the area so special is the confluence of place and flora. A very special mold named Botrytis cinerea, also known as “noble rot” may seem somewhat off-putting. But Botrytis does magic. This mold, when it affects the ripe grapes on the vine, changes the chemical composition of the grape. It lowers the water content, intensifies the acidity and sugar within, as well as changes the compounds of the skins. When the affected grapes are pressed, what is released is a wondrous liqueur sometimes only a third of the original volume—with high levels of acidity and sugar—that result in a wine that possesses great sweetness as well as a supreme balance and longevity. Of all the Chateaux in the district, the one with the most ideal position—where the Ciron meets the Garonne—is Chateau d’Yquem. Year after year there are some Chateaux that produce wines of equal sweetness, or maybe thicker viscosity. But there is something about Yquem that is noticeably different and better.

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Late season pressings are extraordinarily high in sugar content, which naturally leads to sweet-finishing wines.

To me, it is harmony and wholeness. Even after tasting several dozen Sauternes in Bordeaux one year, the last wine to be served was Chateau d’Yquem. Its gorgeous yellowgold luminosity, scented and sweet glacee apricots, custard, cream, pineapples, mango, a touch of chamomile and vanilla lace cast it apart from the rest. The grace and elegance along with waves of flavors that wash over your palate are like a symphony—textured and melodious. Chateau d’Yquem is rare and dear. The best always comes at a price. But there are plenty of other Sauternes that one can seek without having to save for. Chateau Rieussec is owned by the Rothschild family (of Chateau Lafite-Rothschild). Their Sauternes is second only to one in most years. It has a more vanillin and creamier side than Yquem, with great balance and texture. But a sleeper is Chateau Roumieu-Lacoste, which

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is located just across the street from Chateau Climens. Here Herve Dubourdieu almost secretly crafts one of Sauternes’ greatest value wines in unfortunately small quantities, but worthy of the search. Nature also works wonders with grapes in the most marginal of climates where winters are cold and freezing. In areas such as this, sometimes deep into winter when temperatures reach 18 degrees Fahrenheit, there are actually people who go out into the vineyard and pick frozen grapes for the making of “icewine.” Icewine was first recorded in Germany, but is now synonymous with Canada, where they have some of the most stringent laws pertaining to the varietal in the world. Here’s the gist: Water freezes at a higher temperature than liquid sugar and acid. It is at that point that the grapes are harvested, by hand, and taken directly to the press. What oozes out is again a scintillatingly sweet must. Even following the lengthy fermentations, there is a hedonistic amount of sugar in the wine, which can be made from different grapes. Vidal is the most widely used in Canada. Cabernet Franc is used, but its apogee is truly found with Riesling, whose airy lightness combined with the seemingly endless amount of sweetness and flavor in an icewine is simply incomparable. Top producers include Inniskillin and Jackson-Triggs from Canada. German Eisweins are much rarer still, however, they are an unforgettable experience. Two of my favorites include Donnhoff from the Nahe and the nearly unobtainable Egon Muller Scharzhofberger Riesling Eisweins. They smell not only of beautiful candies and compote but also are reminiscent of rain-scented river rocks and Earl Grey tisane. Both of these styles of dessert wines age indefinitely. It is not unusual to find bottles more than 100 years old at auction still fetching amazing prices. They are some of the most complex, most loved wines in the world. Both gifts of nature and true labors of love. ◆

Photo courtesy Chateau d’Yquem

Photo courtesy of Inniskillin Wines

SAVOR | WINE

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DINNER 5:30 to 8:30 pm (Sunday -Friday) On Saturdays, our signature Surf, Sand & Stars beach barbeque features a live band, hula and astronomy.

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SAVOR | SpiritS

Stay Thirsty

Craft tequilas are stirring up a lot of excitement By Jason Black

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equila is a True chameleon in the spirit world. So versatile, it can blend together with a multitude of flavors to give you a pucker punch in the palate. The taste combinations are virtually endless; from the tangy sweet and sour of a classic top shelf Margarita to the bright citrus of a grapefruit, passion fruit or guava refresher to the spicy kick of a three-alarm habanero chili hangover cure. Beyond the shady environs of the cocktail glass, fine tequila sheds its camouflage and steps out into the sunlight to be admired and enjoyed for all of its complexity and rich, layered flavor. When you consider tequila as a category, think of it in the same way you would champagne: It is the name given to a distilled spirit specifically produced in the western Mexican state of Jalisco, in the area surrounding the city of Tequila, Mexico. Today, 380 million agave plants are harvested in that region each year, from plants that take five to nine years to mature. As a spirit, tequila also is differentiated by the fact that it only uses the blue agave plant for production. In general, a craft or “small batch” 100 percent agave tequila is defined by a fluctuating industry standard. Currently, brands like Patron and Don Julio are still considered craft tequila makers, while others may produce less than 20,000 cases a year. “Super” tequilas are producers who churn out between 5,000 and 10,000 cases a year. Regardless of the numbers, the true test for any craft tequila is taste. “The real difference between craft and massmarket tequilas is linking the raw material to capturing quality flavor in the bottle,” opines

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Cocktail Recipes: SERRANO CHILI AND FRESH GINGER MARGARITA (as created by Joey Gottesman, Honolulu mixologist)

Jake Lustig, head of Mexican brand Las Joyas del Agave. “More agave pungency. More complexity. More minerality. Distilling the agave mash at a slower rate. All of this extra labor-intensive effort retains more of the purity and flavor of the spirit in the final product.” “The best tequilas out there at the moment are the ones that are made from one brand, one distiller, and represent one distinct taste,” affirms Ryan Fitzgerald, director of spirits and cocktails for Beretta Pizzeria and Bar, a craft cocktail hotspot in San Francisco’s Mission District. “They’re focused on flavor profile, heritage and family to create real authenticity in their tequila.” “Generally speaking, craft spirits like tequila are growing in popularity due to the whole farm-to-table movement,” says Chandra Lucariello, director of mixology for Southern Wine & Spirits in Honolulu. “Consumers want to support local, and just like the local farmers, the local distilleries produce limited quantities of product while putting their heart and soul into it. The public can see and taste that in the glass.” Since tequila’s distillery process is as complex and varied as modern winemaking, tasting is paramount to finding that one perfect tequila you’ll enjoy. In general, premium 100-percent agave tequilas fall into four basic categories: Blanco (or silver), reposado, anejo and extra anejo. Blanco is un-aged and bottled or stored immediately after distillation, or aged less than two months by law in stainless steel or neutral oak barrels. Reposado (meaning “rested”) is aged in oak barrels for a minimum of two months, but less than a year. In addition to the sweetness of the agave, the tequila takes on the more complex flavors of the oak. Some distilleries even use recycled bourbon barrels.

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Muddle in the bottom of a mixer glass: 2 – quarter-sized slices fresh skinned ginger Then add: 1 ½ oz. (your favorite handcrafted) Tequila Reposado ½ oz. Cointreau or Bols Triple Sec 1 oz. fresh pressed lime juice 1 oz. agave nectar or simple syrup 3 – dime-sized slices of fresh serrano chili Method: Glass: 14 oz. Salt Rimmed Build in a 16 oz. mixer glass filled to the top with ice and secure a Boston Shaker Tin to the top of the glass. Shake the contents vigorously for 10 seconds. Pour the contents into a 14 oz. salt rimmed glass and garnish with a fresh wedge of lime.

PALOMA (By Chandra Lucariello, mixologist, Southern Wine & Spirits)

1.5 oz. Don Julio Blanco 0.5 oz. fresh lime juice Pinch of sea salt Jarritos Toronja (Grapefruit) Soda Add lime, salt and tequila to glass. Fill with ice and top with soda. Stir to blend.

MAN IN THE DESERT (by Tim Rita, Bartender at Aulani, A Disney Resort)

1 oz. Mezcal 1 oz. Campari 1 oz. Carpano Antica 2 dashes of bitter truth xocatl chocolate bitters Stir and strain over ice. Garnish: Flamed orange peel

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SAVOR | SpiritS

photo courtesy sombra mescal

From left: First pressing heads into ceramic tanks; Wild agave growing in mexico.

Craft Tequila Tasting Let’s face it. You can’t talk about tequila without tasting some. Here are some current brands we’ve recently sipped and enjoyed.

1. Maestro Dobel Style: Blanco Tasting notes: Smooth with a silky finish 2. Casa Noble Style: Blanco Tasting notes: Smoky mesquite flavor, earthy/woodsy 3. Corralalejo Blanco Style: Blanco Tasting notes: Rather light, ideal for mixing.

Within Mexico, reposado is the most popular category of tequila. Anejo (aged or vintage) is aged for minimum of one year, but no more than three. These golden tequilas, as they’re called, represent a variety of complex flavors and textures. And, since 2006, extra anejo has been added as the newest category and is aged for three years or more. As you’d expect, these are the most rare and expensive tequilas on the market. Like wine, aging tequila transforms the taste in the mouth, mellowing the heat, adding complexity and highlighting desirable signature notes like oak, caramel, butterscotch and vanilla. Unlike tequila that can only be produced in Jalisco, mescal is currently being produced in seven of Mexico’s 31 states. Yet, the most respected ones come from the southwestern state of Oaxaca because of its longstanding tradition, perfect climate and mineral rich soil. Since there are more than 28 varietals of agave plants, mescal also has the distinct luxury of experimenting with other types of agave beyond the renowned blue agave that’s used only in tequila. In terms of market share, mescal is still in its infancy as the 1 percent to tequila’s controlling 99 pecent. Beyond the business, mescal is exciting because it offers some interesting and unexpected mouth flavors. From brand to brand and batch to batch, mescal can be wildly different. Richard Betts, co-founder of Sombra Mescal, has been making his own mescal since 2006 and is a big believer in this spirit’s promising future: “Mescal is the mother of all tequila. It’s the most authentic taste of old Mexico. When you want to go and drink the essence of this spirit, you should go and drink mescal. It’s the truth.” Las Joyas’ Lustig agrees: “It’s a very exciting time because there are a lot of possibilities for different tastes. Currently, there are no rules in mescal. We’re doing it all by intuition. What you get is amazing variations between batches from one producer and between various producers throughout the Oaxaca region. There are lots of nuances between the bottles and there’s plenty of amazing, incredible variation in styles. It’s truly the Wild West at the moment.” Lustig recommends: “Look for a value 100-percent agave tequila for mixed drinks. You can make real authentic Margaritas with the right amount of heat that will penetrate the sweet and sour of the mix. Similar to wine, when you’re sipping tequila, try some from different regions.” “You can do so many great things in the glass with tequila,” says Fitzgerald. “I like to introduce a bit of mescal into my tequila cocktails to add some smoke to it. Remember, just because a drink has tequila in it, doesn’t necessarily mean it’s a Margarita.” In the end, you don’t always have to drink tequila. But when you do, make it quality, craft tequila. Stay thirsty, my friends. u

4. Clase Azul Style: Blanco Tasting notes: Sweet and a little spice, rich, strong finish 5. Sombra Mescal Style: Blanco Tasting notes: Spicy, smoky nose 126with hiL ux ry A ug ust/se p t e mb e r hint ofucitrus

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HILuxury Magazine August-September 2012