HILuxury Magazine October-November 2012 by Oahu Publications, Inc

VOLUME 6, ISSUE 3 | OCTOBER/NOVEMBER 2012

Tahitian Turquoise

The Best of French Polynesia

Members Only

Fine Fare at Private Clubs

Along Came a Spider Ferrari’s Fierce 458

Take the Fall

Design Star Shares Décor Do’s

Sarah Wayne Callies

This zombie-killing stunner struts this season’s haute couture around O‘ahu’s North Shore, then talks about her island upbringing and much more.

Tee Tips

From Mauna Kea Golf Course

NEWSSTAND PRICE $3.95

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TOD’S BOUTIQUE: HONOLULU - 808.924.5110 • 800.457.TODS

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eDItOr’S Letter

You maY have noticed that we have evolved sections of this magazine throughout this year. We’ve bolstered the look of our “Experience” section, with some far flung (and others a bit closer to home) locales illustrated with jaw-dropping photography. We’ve reached deep into our arsenal to attain the best travel writers and tastemakers, who scour the earth for the best in luxury living, only to report it back to you. Additionally, our more recent editions of HILuxury have also incorporated a “Spirits” section—for those seeking a heightened experience in the glass as much as on their plate. In this issue, we take a look at the burgeoning use of bitters, which seems to me the drinks equivalent of the farm-to-table movement. We were fortunate enough to work “double time” with cover subject Sarah Wayne Callies, who sat with our writer for an intimate one-on-one, as well as posed for our creative team in this season’s hottest runway fashions. Raised entirely on O‘ahu, this jet-setting actress departed our shoot directly for the crazies at Comic-Con, followed by a movie production in Detroit and directly on to a third location for the filming of her hit TV show, The Walking Dead. We hop to the Big Island for some swing tips at one of the most storied golf courses in Hawai‘i, at Mauna Kea Golf Course. Conversely, our in-house style maven helps the gents decipher what pant cut and shape are right for you, while our car guy gets behind the wheel of the newest release from Ferrari. There’s a whole new vibe up at the Hawai‘i State Art Museum; exciting times to be shared by the managing director of Duty Free Shops; as well as a peek onto the plates that fill tables at two venerable private clubs on O‘ahu. Once again, it was a joy organizing all of this for you, our readers. Continue to live well, and we’ll keep providing the fodder.

Cover photo by Mark arbeit On Sarah Wayne Callies: Fendi dress, elsa Peretti earrings from tiFFany & Co., tory burCh wide cuff from NOrdStrOm. details on page 75. Shot on location at turtle Bay resort

VOLUME 6, ISSUE 3 | OCTOBER/NOVEMBER 2012

Tahitian Turquoise

The Best of French Polynesia

Members Only

Fine Fare at Private Clubs

Along Came a Spider Ferrari’s Fierce 458

Take the Fall

Design Star Shares Décor Do’s

Sarah

Wayne Callies

This zombie-killing stunner struts this season’s haute couture around O‘ahu’s North Shore, then talks about her island upbringing and much more.

Tee Tips

From Mauna Kea Golf Course

With Aloha, Brian Berusch NEWSSTAND PRICE $3.95

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

ZacH everson Writer

Donna HeiDerstaDt Writer Donna Heiderstadt is a freelance travel writer and editor who lives on New York’s Long Island but feels equally at home on vastly more exotic atolls all over the world. Other journeys have taken her to more than 95 countries, where wine tasting, spa treatments, wildlife viewing and the occasional glacier climb are always on her must-do list.

Everson’s stay at the Ranch at Rock Creek was his fifth visit to Western Montana/ Idaho, but first experience “glamping.” He has also contributed to The Wall Street Journal, USA Today and Air Canada’s in-flight magazine, enRoute. While he got more comfortable in the saddle on this assignment, Everson, who’s covered the past three runnings of the Kentucky Derby, still prefers to watch the horses trackside.

Patrick okubo Writer Patrick Okubo is a Master Sommelier with the Court of Master Sommeliers, a Certified Wine Educator (CWE) and Certified Specialist of Spirits (CSS). A member of the National Guard, he runs The Wine GI, a personal wine consultation and education business, and is the host of A Perfect Sip—an online radio show (www.aperfectsip. com). Previously, he was the managing partner/wine director of Formaggio Grill and the restaurant manager at Four Seasons Lana‘i.

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CONTENTS October/November 2012 HI SOCIETY

Photo by Mark Arbeit

Luxury in the Community

RSVP

LEADERS David Charles, Duty Free Shops

THE ARTS Hawai‘i State Art Museum

See the Scenes: Bishop Awards dinner; August Moon; an evening with Archbishop Desmond Tutu and more.

DFS managing director shares his journey from a garage band in Australia, to leading the consortium of international brands at one of Waikiki’s hottest retail centers.

A renovation reinvigorates the historic HiSAM with new life.

Photo courtesy DFS

FEATURES COVER STORY Sarah Wayne Callies

FASHION Men: It’s the era of jazz. Think: sleek cuts, muted tones

Women: Sarah Wayne Callies, redux.

GIVING Malama Maunalua and Hawaiian Legacy Hardwoods

Between couture outfit changes, North Shore location set-ups, hair and makeup, we prodded this rising star (and hometown gal) for the scoop on stardom.

and graceful elegance.

From Mauka to Makai: While one group aims to clean up an East O‘ahu bay, another is reinvigorating the Big Island with native koa—a few hundred acres at a time.

Photo by Leah Friel

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CONTENTS October/November 2012 TORY BURCH

‘Pietra doro’ long necklace in emerald $425 and ‘pietra doro’ earrings in emerald $195 (available in stores

Photo courtesy Ferrari

in November). Photo courtesy Tory Burch

INDULGE

The Latest Splurges

STYLE SHEET Women: Accessorizing for the party season—get ready. Men: How to arrive in style, packing for the road.

IN THE BOARDROOM

ON TREND

52 54

To Pleat or Not to Pleat? The right shape and cuff for your pant. Time to get lacy.

WATCHES

Dark and brooding: Rich tones are the game this season.

MOTORS Ferrari 458 Spider There’s never been a less-than-stellar Ferrari. This model blows the doors off the rest. Plus: A new yacht (to buy) in town.

GOLF Mauna Kea Golf Course

REFRESH From the Inside Out

Director Josh Silliman shares his do’s and don’t’s on and off the green.

Cleanses are all the rage. Find the one that’s right—for your body—and you.

LOUIS VUITTON

‘Monogram Idylle’ ring in white, yellow and pink gold with diamonds. Price upon request. © Louis Vuitton / Bruno Asselot

TOD’S

Maroon lizard leather passport holder $495 Photo by Leah Friel

MIU MIU

Camoscio and glitter Mary Jane platform pumps $690 Photo courtesy Miu Miu

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CONTENTS October/November 2012

Photo Moeava de Rosemont

102

68 72

SPACES An Ocean-Lover’s Paradise

110

A stroll through this hidden, seaside gem on O‘ahu’s South Shore.

Ain’t Fall Grand!

Master designer Steven Boyle brings a Kahala home into autumn with these savvy design techniques.

Elite Escapes

102

AFAR Tahiti

110

IMMERSION Saddle Up

116

It’s picture perfect. Secluded. Tranquil. Now figure out where the best place for you to post up is in French Polynesia.

Photo courtesy Rock Creek Ranch

EXPERIENCE

Our writer heads to the highlands of Montana to learn how to rope, barrel and drive cattle with the best of ‘em. Giddy-up.

Roughing it, in HIStyle

Set up camp without the hassle.

SAVOR

Food and Wine

118

TASTE Exclusive Fare

122

FINE FOOD Consider the Oyster

124

WINE Wine Not?

126

SPIRITS Bitter Banter

Private clubs of Hawai‘i offer fine fare for the well-heeled.

Our resident food columnist gets ethereal about her soup, taking us along for the ride.

For those who like a little smoke with their varietals, check out our sommelier’s suggestions for pairing cigars with wine.

Bitters are to cocktails as “farm-to-table” is to culinary trends.

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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

ALISON AKAU

Operations Manager – Magazine Division

KIMI MATAR

Events Director

CONTRIBUTORS Writers: Steven Boyle, Don Chapman, Zach Everson, Alana Folen, Donna Heiderstadt, Nadine Kam, Ed Kemper, Patrick Okubo, Sarah Pacheco, Allison Schaefers, Josh Silliman, Nani Steele, Sherrie Strausfogel, Yu Shing Ting Photographers: Mark Arbeit, David Franzen, Olivier Koning, Arsenio Lopez, Lawrence Tabudlo, Nathalie Walker

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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SG627

Royal Hawaiian Center Level One, Building B 808.926.7767

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Wearing the new Ray-Ban RB3479 H I L U Xfolding U RY OCAviator TOBER / NOVE MBER

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INDULGE | STYLE SHEET

The Finishing Touch Step out and stand out with these elegant pieces. BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

Clockwise from top right: THOMAS SABO pearl bracelet, $134 and charms (mother of pearl $39; angel wing clover leaf $134, angel wing heart $179, and starfish $169); GIUSEPPE ZANOTTI metallic wedge, $895 from NEIMAN MARCUS; ALEXIS BITTAR gold bracelet, $195 and green bracelet, $100 from NORDSTROM; LOUIS VUITTON necklace, price upon request; MICHAEL KORS gold knot earrings, $75; FENDI snakeskin wide bracelet, $350 and watersnake thin bracelet, $370; PRADA ‘raso stones’ pochette, $2,100, limited availability; ESCADA black clutch, $650; MAUI DIVERS JEWELRY double strand graduated Akoya Pearls necklace with 14kt yellow gold bows and diamonds, $5,895; NANCY GONZALEZ silver alligator clutch, $1,200 and gold alligator clutch, $1,450 from NEIMAN MARCUS.

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FENDI silver metallic baguette with Swarovski crystals on buckle, $1,098

TIFFANY & CO. Tiffany Enchant scroll earrings with yellow and white diamonds, sapphires and tsavorites in platinum and 18kt gold, price available upon request. Photo credit: © Tiffany & Co.

TOD’S signature Bandoliera micro in patent magenta, $545

MICHAEL KORS leather wrap bracelet, $95

TORY BURCH ‘pixie’ wedge in clancy, $425 (available in November).

MIU MIU ‘saffiano color block’ crossbody bag in pale gold with chain strap, $168 H I L U X U RY OC TOBER / NOVE M B E R 20 1 2

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INDULGE | STYLE SHEET

LOUIS VUITTON ‘monogram idylle’ pendant in yellow gold with diamond and ‘monogram idylle’ pendant in white gold with diamond (price upon request)

ROBERTO COIN Shanghai necklace in 18kt yellow gold with semiprecious stones, $37,000 and Shanghai bracelet in 18kt yellow gold with semiprecious stones, $15,000. Available at Couture Jeweller.

Shine On What’s in store for pre-holiday accessories? Rich metallics, brightly hued gems and more. BY YU SHING TING

BOTTEGA VENETA women’s fine jewelry collection white gold diamond ‘intrecciato’ bangle, $31,400; rose gold diamond ‘intrecciato’ bangle, $31,400; and yellow gold diamond ‘intrecciato’ bangle, $42,800 DVF ‘sphere metallic tweed leather’ clutch in silver, $295; ‘tonda small pavé,’ a combination of black patent leather and gold pavé crystals, $395

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INDULGE | STYLE SHEET

On the Road Get on-board with these travel necessities. BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL Clockwise from top left: RIMOWA ‘limbo’ carry-on in night blue, $850; BURBERRY ‘london leather’ iPad case, $350; LOUIS VUITTON zippy organizer, price upon request; TUMI ‘bedford’ thornbrook document case, $745; SALVATORE FERRAGAMO loafer with leather and double gancini bit in pebble calfskin, $540; TOD’S aviator sunglasses with braided sides in gray, $555; FENDI yellow aviator sunglasses; THE ART OF SHAVING carry-on set, $50 from NEIMAN MARCUS; SANTIAGO GONZALEZ navy alligator dopp kit, $1,275 from NEIMAN MARCUS; THINK PEN Johnny Cash limited edition pen, $295 from NEIMAN MARCUS.

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In the Boardroom Find the perfect pant.

To pleat or not to pleat? Cuff or no cuff? Well, both depends on your body type and personal style. We’re all in agreement that flat-front trousers typically look best on a person with a trim build and pleated pants work well for someone with a more ample mid-section. But considering a bit deeper the “why” may help us make some wise decisions in our future pant purchases.

TUMI packing cubes (medium, $35, large, $45, extra large, $55); BOSS HUGO BOSS shirt, $115 and CITIZENS OF HUMANITY jeans, $172 from NORDSTROM

“The function of a pleat is to give room in the front and allowing the fabric to lay smooth from the waist to the leg for someone who has more of a pouch,” explains Cameron Wahineokai, men’s department manager at Ralph Lauren Ala Moana. “For those very athletic types, it is just more comfortable for every day use. Anyone can wear a pleated trouser. It just needs to fit properly. However, a man with more girth in the mid-section should be cautioned against the flat front as it will lend itself to … an unflattering position.” Flat-front pants seem to be the more popular choice over pleated pants, possibly resulting from many fashion houses designing trimmer fits reminiscent of the early 1960s. But, if worn properly, pleated pants can still be fashionable.

Pack right, and it’s possible to take flight with just your carry-on. Here are some tips from Stephen McCurry, general manager at Rimowa Hawaii. • Make a list of what to pack in order of importance. • Roll certain items such as T-shirts and jeans for space and/or use dividers to keep clothes organized. • Place heavier items at the bottom of the bag, keep lighter ones on top. • Keep it organized. Packing tools such as a Rimowa travel kit is great for minimizing toiletries and keeping liquids in the container, and a Rimowa laundry bag helps separate dirty and clean clothes while traveling. • Choose the right luggage—look for something lightweight, functional and durable. • For business files and documents, bring as many as possible in an electronic rather than hard-copy format. • For clothes, choose lightweight, quick-dry fabrics. Also, dark colors are preferable as they do not show travel wear, tear and dirt as easily. • Bring only one or two shoes at the most, and select a style that is comfortable, yet versatile enough to work with the wardrobe you are bringing. • Do not overpack. For a three-day trip, limit it to two pieces for every item, including bottoms, tops, jackets, shoes, etc.

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Also trending are cuffed pants, whether it’s dress pants, khakis or even jeans. The general rule is to keep flat-front pants plain and pleated trousers cuffed. However, a flat-front also can look stylish with a cuff. “Trousers with a lot of drape and movement would better be suited with cuffs as they give weight to the fabric,” says Wahineokai. “Should someone be in an ambivalent situation and not know which to choose, the recommendation is to cuff the pant. They can always change it from a cuff to a plain hem should they change their mind, just not the other way around. “And for those requesting a cuff, the trend is the standard default of 1 1/2-inch to 1 3/4-inch cuff measured to a length where the shoe and the heel of the shoe meet. Some prefer it slightly longer and others shorter. It’s their personal choice.” —By Yu Shing Ting

Examples of how the flat front pant with cuff can be worn in both formal and more casual looks. From top: Banana Republic’s gray monogram plaid suit trouser, Donegal suit trouser in H I L U X U RY OC TOBER / NOVE M B E R 20 1 2 charcoal, and Tailored-slim vintage flannel pant. Photos courtesy Banana Republic.

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INDULGE | STYLE SHEET

Addiction Treatment Center Is Here in Hawaii

Photo courtesy Jason Wu

The World’s Premier

While this column’s title clearly indicates that my goal is to let you know what the latest trends in fashion are, it’s really been designed to do more than that: to illustrate that in fashion, what goes around comes around. While I do write about what’s happening on the runways, I always pick a trend that can be termed an “instant classic”—something that will always return, like nautical stripes for spring/summer and pinstripes for fall/winter. Some trends remain constant no matter what the season. My point is, fashion is fluid. Great trends never die; they live forever—and become a classic.

That said, this issue I’ve chosen a particularly classic trend to showcase—lace. Lace will never die: from the prim Victorian era where lace was neck-high, to the ’80s where it was florescent and tattered à la Madonna, to the present, where the Duchess of Cambridge incorporates it into many a red carpet look, lace is a constant. It can be ladylike, it can be risqué, it can be virginal, it can be fun; it all depends on how you use it. Some designers use lace in their collections regularly; you can almost always expect lace from Valentino, Dolce & Gabbana, Chanel and Jean-Paul Gaultier. It was a big trend on the Fall 2012 runways where, besides the usual suspects, designers like Lanvin, Givenchy and Jason Wu incorporated it into their shows as well.

TheExclusiveHawaii.com

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However you wear it, lace can send many different messages. It’s up to you to choose how to interpret it, which is part of what makes it such a fun thing to wear. Just make sure it doesn’t end up wearing you.

Photo courtesy Jason Wu

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What’s best about lace is that while it definitely represents a particular look, how you use it can vary. It can be an entire dress, or just a top or a skirt, or even part of an accessory (lace stilettos, anyone?). It can be part of an undergarment peeking out from behind something (let’s keep this to the top portion of our bodies please, ladies) or an accent piece of some kind (keep the fingerless lace gloves for Halloween and ’80s costume parties, though).

TREND…

with Molly Watanabe

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HI SOCIETY | RSVP

BOY SCOUTS ALOHA COUNCIL Photography by Leah Friel Mary Kondo, Lori Eldridge, Kenton Eldridge, Leilani Maguire

The Boy Scouts Aloha Council recently hosted its annual Distinguished Citizen Dinner, honoring Peter Ho. The Aloha Council presented its Hawaiiâ&#x20AC;&#x2122;s Distinguished Citizen Award to Peter Ho for his support and leadership in business, government, education, community service and Boy Scouting.

Nate Smith, Adam Wong, Bonny and Keith Amemiya, Kanoa Leahy

Rick Burr, Stanford and Kathy Carr, Michelle and Peter Ho, Gabe Lee

TC Gray, Jaye Gray, Wayne Hamano, Kevin and Kelly Kondo

Scott and Christine Higashi, Kathy and Stanford Carr Pam Dodson, Stafford Kiguchi, Linda Lingle, Peter Ho

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Front: Lianne Bidal Thompson, Margie Jacinto, Kimi Matar, Steven Boyle; Back: Kris Thompson, Brian Berusch, Abby Berusch

Michelle Kubota, Geoff and Lani Pearson

Julie and Ed Lewis, Indru and Gulab Watumull, Rupa Jack

Tanya and Louie D’Avanzo, Shannon Alleyne

AUGUST MOON Photography by Leah Friel Guests mingled and tasted wines from more than 30 winemakers while grazing on offerings from top Hawai‘i eateries such as Chef Mavro, Japengo, Salt Kitchen + Tasting Bar, Town, 12th Ave. Grill and Nobu at the fourth annual August Moon at Honolulu Museum of Art. A lineup of O‘ahu’s most exciting artists created art all night long at the popular Drawn Out, providing budding art aficionados with a great opportunity to start their collections. In all, the summer soirèe raised more than $25,000 for Honolulu Museum of Art’s program to bring arts eduction to Hawai‘i’s school children.

Andy and Janet Mason, Susan Palmore, Karen Mason, John Sibert

Carl Choy, Erin Choy, Will Scott, Vicki Reisner, Jim Pierce

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AN EVENING WITH ARCHBISHOP DESMOND TUTU Photography by Nathalie Walker Stacy Shigemura, Melvia Kawashima, Ruth and Robyn Yamakawa

During his whirlwind visit to Hawaiâ&#x20AC;&#x2DC;i, Nobel Peace Prize winner, Archbishop Desmond Tutu sat for a 45-munite conversation with Leslie Wilcox, President and CEO of PBS Hawaii. At the special event, Archbishop Tutu shared his thoughts on a myriad of topics at the historic Cathedral of Saint Andrew and guests were treated to a reception catered by Halekulani.

Walter Brownridge, Leslie Wilcox, Archbishop Desmond Tutu

Laurie Tom, Meleana Meyer, Tina Nader-Brownridge, Walter Brownridge, Alice and Walt Herring

Carmella Dodge, Barbara Jean Adelson, John and Betsy McCreary

Jasmine Bostock, Melanie Holt, Leilani Bostock

Mike Lee, Eric and Rei Seitz, Bill Musick

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U Posie Constable, Edie Constable, Bea Constable, Alie Recek

Gordon Rapozo, Nina Rapozo, John Mathews, Miki Beamer, Milton Beamer

Dr. Douglas Chang, Maggi Parker, Milton I.

Winona Rubin, Blair Collis, Allison Holt Gendreau, Wilmer Morris

BERNICE PAUAHI BISHOP AWARDS DINNER Photography by Lawrence Tabudlo Dan Polhemus, Robin Polhemus, Julie George, Terry George

The 14th Annual Bernice Pauahi Bishop Awards Dinner, a benefit for the Bishop Museum, was held on The Great Lawn. The event’s theme was Our Vibrant Storied Culture and honored Wilmer C. Morris with the Charles Reed Bishop Medal and Winona E. Rubin with the Bernice Pauahi Bishop Museum Medal, Bishop Museum’s highest honors.

Kekoa Kaluhiwa, Cheryl Kaluhiwa, Silvan Shawe, Adam Young

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BOn AppéTIT! A TRIBUTE TO JULIA CHILd Photography by Lawrence tabudlo Walter James, Tiffany James, Chery Jamitkowski, Jamie Jamitkowski

Kahala Hotel & Resort became a veritable French food mecca as it celebrated the 100th birthday anniversary of Julia Child, the American chef famous for making French cuisine accessible to U.S. households. The month-long culinary series included a sold-out French dinner benefitting the James Beard Foundation at which guests were treated to a menu that featured unique takes on recipes from Child’s Mastering the Art of French Cooking, that showcased the best of Hawai‘i’s farm-to-table offerings. Guest

Kim Hehir, Sean Hehir, Roseann Grippo

Guests enjoy the festivities alfresco at The Kahala. Molly Watanabe, Sara Uemura, Keani Tarnay

Craig Anderson, Todd Oldham, Sid Lee

Jim Leavitt, Motoko Wayne, Ed Wayne, Val Moss, Rick Ross

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chefs joined the hotel’s own executive chef Wayne Hirabayashi and pastry chef Michael Moorhouse to create the paired, multi-course dinner that included: Big Island abalone confit poke, uni, morels Waialua asparagus, Meyer lemon; slowcooked Hawai‘i kampachi with lapsang souchong, lime pickle purée, kiawe white honey lavender buttermilk Ka‘u orange and Ho Farms tomato marmalade; and classic strawberry brioche birthday cake and strawberry sorbet. Other events throughout the series included French cooking classes, a “Parisian Pleasures” menu at The Veranda, select Julia Child French dishes at Hoku’s, a “Better with Butter” High Tea at The Veranda and the Kahala Wine & Food Festival: A Celebration of France.

Matt Gambetta, Stephanie Gambetta, Malia McManus, Jon McManus

Jed Inductivo, Brian Hunnings, Bryan Ashlock, William Chen, Dodi Preese

Daniel Dae Kim, Roseann Grippo, Michelle Borth Dante Camara, Charlie Aldinger, Dr. Mitchell Davis

Charlene Nakamura, Michael Dolan, Vickie Omura, Brenda Chong, Adele Tasaka

Chef Wayne Hirabayashi, Chef William Chen

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Rox

THE JOY OF FOOD & WINE

Brow stor Wes

Photography by Leah Friel Guests gathered at Halekulani for The Joy of Food & Wine, the 15th-annual fundraiser for the Rehabilitation Hospital of the Pacific (REHAB). REHAB is the only acute rehabilitation hospital in Hawai‘i, and proceeds raised at the elegant evening—which featured a gourmet dinner paired with select fine wines—will help with the facility’s longawaited renovation.

Mitch Kysar, Susan Lee, Sid Lee, Vi Loo, Kimi and Ash Matar

Stanford and Kathy Carr, Dale Tagami and Dirk Fukushima

Dennis and Brenda Teranishi, Janice Loo and Judge Loo

Mark Teruya, Joanie Teruya, Dr. Laurie Tom, Dr. Meng Roe, Dr. Timoty Roe

Gregg Takeushi, Jan Zane-Chun, Martina and Larry Schenk Mike and Sandy Irish, Lee and Lucille Donohue, Lillian and Robin Noshimura

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HI SOCIETY | Leaders

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Charles in Charge DFS Director’s long road to the top

By Allison schAefers | PhotogrAPhy By nAthAlie WAlker

Photos courtesy DFS

aviD Charles left his working-Class neighborhooD in aDelaiDe, Australia at 23 hoping his band Midnight would strike it big at the Brisbane Expo. “I quit my job as a bank teller just on the wisp of dreams that our band would be wildly successful,” Charles says. “The expo was fabulous. The band was an absolute disaster.” Charles’ stint as a keyboard and trumpet player fell short of his goals; however, he went on to hit greater career highs than he could ever have imagined. Now, the managing director of DFS Hawaii, Charles remembers what it was like as a struggling youth trying to catch a break. “By the night before the expo, I was still living in a tent and down to my last $10,” he shares. “It got down to sheer desperation. I remember thinking, “What on earth will we do? What have we done?” Peter O’Leary, Charles’ high school friend and fellow band member, remembers the journey from Adelaide to Brisbane as a turning point. The experience transformed the boy who O’Leary said thrived largely on a diet of iced coffee (Farmers Union) and chocolate donuts (Balfours) into a man. “In tough times it is the strength of character that shines through. David has that in spades,” O’ Leary says. “David grew stronger and perhaps more resilient as result, but in reality he has always been a man on mission. Though Hawai‘i is thousands of miles from Brisbane and Charles is years beyond the youth who was willing to risk everything to pursue a dream, not that much has changed. “The experience is still with me. One of the things that still really annoys me is when someone says that you can’t do that,” he says. “It’s like a red flag to a bull. To me, there’s always a solution.” Charles said he gets his drive from his mom, Tricia, who worked her way up from cleaning to running events and city hall functions. His dad, Colin, was a plumber who taught him how to keep tinkering until he got it right. O’Leary says Charles has an intuitive ability to see what others don’t. “This sets him apart,” he adds. “He can find solutions to challenges that show great insight. To him it is clearly obvious, to others it can be a revelation.”

Opposite page: Australian-born David charles worked his way to managing director for DFS after an “almost career” in music; Above: tory burch, cartier and burberry are just a few of the luxury labels carried at DFS Galleria Waikiki.

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Photo courtesy DFS

HI SOCIETY | Leaders

Perhaps going through those trying times in Brisbane was fate, O’Leary reflects; it was during the Midnight phase that Charles’ first discovered retail. The band didn’t get a gig, but Charles’ got an expo job doing banking for TNT, a large international conglomerate. “If we hadn’t had to persevere through epic failure, we wouldn’t have seen outside the box and it wouldn’t have given us the aspect that there was so much more,” Charles says. “People look at me and see a corporate guy. They don’t see a guy who played in a band and lived in a tent.” After the expo ended, Charles returned home to a brief stint as a wedding singer and pub entertainer. “Just like Adam Sandler in The Wedding Singer (movie). It was awful,” says the only child who played “retail store owner” as a kid to entertain himself. “The band split up and I decided to move to Sydney to find work.” O’Leary, who also settled into Sydney, was there to see his friend chose his career at DFS and his wife Jenina, who was introduced to him by a work colleague. The couple has been married for 14 years and has two children, Ben, 12, and Kate, 9. DFS has helped them build a good life, Charles says. “I was drawn to the company and the people,” he says. “I talked DFS into hiring me in 1989.” Despite the fact that Charles’ wasn’t a qualified accountant, DFS gave him a shot as an entry-level reconciliation clerk. “I spent the next five years working and going to school. It was tough, but it was worth it.” Charles earned a dual degree in finance and marketing and in 1998 was promoted to director of business development overseeing store design and retail developments for DFS’ Oceania Division. In 2000, he relocated to Singapore as vice president of

business development managing store design for the Asia Group, culminating in the development of a new liquor and tobacco retail concept for Changi Airport and Okinawa Galleria. Charles transferred to Hong Kong in 2005 as Managing Director to oversee the operations for Asia North, assuming responsibility for the Hong Kong, Korea, Taiwan and Hainan stores as well as setting up the DFS Macau Galleria developments. As DFS Country Manager and then Managing Director for Asia North, Charles impressed his then-supervisor Tim DeLessio, DFS president of global strategic store operations. “He believes deeply in DFS and it shows in all of his thoughts, statements and actions,” DeLessio says. “I can’t think of anyone who lives and breathes DFS like David.” DeLessio recalls how Charles’ efforts turned an airport bid into one of the best submissions that DFS had ever made. “Win, lose or draw, he was there because it meant supporting DFS and its growth strategy,” he said. Charles brings passion and personal ownership to DFS, DeLessio said. “David believes greatly in the values of DFS, those articulated in the past and those created and demonstrated in the present,” he said. “He is a staunch believer that living them starts with him.” In 2010, Charles was transferred to Hawai‘i, where he now supervises 770 employees. After a rather spiritual sunrise hike along the coast with his wife, the pair moved to Kailua. An avid cycler, Charles arises every morning he can muster it for a sunrise peddle to Makapu‘u before heading over the hill to work. “As his roles have changed over the years I still hear the same sense of excitement and challenge when we talk about DFS now, as it was back then,” O’Leary says. “It’s far more than a job or just a company. It’s very much a team and a family.” u

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HI SOCIETY | THE ARTS

Pooling the

ARTS

Hawai‘i State Art Museum treads lightly.

BY NADINE KAM | PHOTOGRAPHY BY DAVID FRANZEN

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The recently completed courtyard at HiSAM includes a multi-layered reflecting pool as well as details that evoke the nature of the works that can be found inside.

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HI SOCIETY | The ArTs

Above: Shown is one of the copper panels by Satoru Abe that form the untitled railing on the side of the glass “pool.”

hildren who spot doug Young’s pool at the Hawai‘i State Art Museum immediately want to step into it. “They’re intrigued and try to swim in it. They lie on their backs and start moving their arms,” quips the artist, noting that the “water” in mention is really enamel on glass. The trompe l’oeil “pool,” dubbed “Waikui,” is the heart of HiSAM’s sculpture garden, which comprises 10 works by Hawai‘i artists, including three new site-specific works commissioned by the State Foundation of Culture & the Arts (SFCA). The work replaces the actual pool that was part of the 1927 Armed Forces YMCA building that was acquired by the state in 2000 to house the foundation and museum. Planning for a garden that would replace the historic pool began at that time, when the pool sitting in the middle of the property was deemed a liability, according to SFCA O‘ahu commissioner Peter Rosegg. “There was no lifeguard. So, people could fall into it. And maintaining it was expensive. DAGS (the Department of Accounting and General Services), which operates the building, didn’t like it for all those reasons.”

But he said museum planners liked the idea of replacing the pool with a piece of art that would evoke its essence and rekindle memories of kama‘aina who learned to swim in it through the YMCA over the years. Young, known for his photorealistic paintings, worked with a glass factory in Germany to come up with a work that people could walk on and touch. He overlapped imagery of a calm pool with ocean and sand to suggest the mingling of two waters and sought help from Hawaiian cultural experts in coming up with a name to convey this idea. “Waikui” turned out to be the name of an area near the northern tip of the Big Island that was once dominated by sandalwood and a stream that flowed through the forest to the ocean,” the artist shares. Alan Brown, a respected cultural expert, instructed Young to visit the site to determine whether it was pono to use the name. Once there, Young says, “It was electric, it was vibrating. It was something you don’t see every day. The light was just dazzling, and a small school of keiki fish was following me around as I walked in the water.” Now, when he sees people sitting around his artwork, he says,

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GOLD COAST STYLE

“It’s touching, because I can see the next generation enjoying it. When they ask about its name, it carries on.” Other artists featured in the garden are Satoru Abe, Carol Bennett, HonChew Hee, William Mitchell, Bumpei Akaji, Sean K.L. Brown, Jun Kaneko, Kenneth Shutt and the late Toshiko Takaezu, who donated several sculptures to the foundation. “It really says something that she didn’t want to sell these works, but wanted to give it to somebody who would share it with the people,” says Rosegg, who adds that HiSAM was founded as a people’s museum, free to all thanks to the state’s 1 percent funding for the arts. A call for artists ensued for three site-specific areas: the pool, the railing beside the pool and a canopy to provide shade over bleachers at the far end of the garden. For the railing, the foundation chose Satoru Abe, whom Rosegg deems “one of the most renowned artists alive in Hawai‘i today.” Abe used a welder to create imagery and organic forms out of metal sheets in negative space, rather than the positive space that characterized his past work. “In terms of his life’s work, it’s a departure,” Rosegg notes. “It shows the evolution of the man and his work. It’s nice for the state to own pieces like this that show an artist’s progress.” Also adding another dimension to her work was Carol Bennett, who was chosen in part because of her familiarity painting on glass. Like Young, she found herself traveling to Germany to learn all about glass making for her enamel-on-glass creation, “Trigger Picasso Energy.” Sun shining through the colored glass cast their light on the concrete below for an ever-changing light show. Beyond mere beauty, the work also incorporates energy-producing photovoltaic cells to create its own energy source. Bennett says she had used recycled materials and dealt with environmental issues in her work before, but the monumental scope of her work and use of photovoltaic cells introduced her to the possibilities of combining science and environmental art in changing the way we think about architecture in the 21st century and beyond. As beautiful as the canopy is to look at by day, she said it must also be seen at night when “it illuminates itself. It looks like a disco.” The garden isn’t intended to be static, as a few pieces can be rotated in and out. Next to come will be a child-oriented work by May Izumi, telling the story of a Hawaiian trickster dog. It is tentatively set for installation in early 2014. u

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The HiSAM Sculpture Garden is open during regular museum hours from 10 a.m. to 4 p.m. Tuesdays to Saturdays, except state and federal holidays. The museum is also open from 5 to 9 p.m. the first Friday of every month. The garden is available for private rentals, starting at $1,000. Visit http://hawaii.gov/sfca/rental.html for more information.

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Photo by takashi Hatakeyama

Photo by e.Y. Yanagi

HI SOCIetY | The ArTs

Top, left to right: Ballet Hawaii’s The Nutcracker; Shell Vessel, 1997 by Shoko Koike, part of Soaring Voices: Recent Ceramics by Women from Japan at Schaefer International Gallery. Bottom: Cirque du Soleil’s Quidam comes to the Neal S. Blaisdell Arena in October.

Arts Calendar Anna: Love in the Cold War, a historical drama by Nancy P. Moss, takes place during a bitter winter night in Leningrad, 1945. October 2-November 4, TAG The Actors’ Group, 722-6941 A little girl named Zoé, bored with her life and her distant parents, escapes to the world of Quidam, Cirque du Soleil’s latest fanciful show to come to the islands. October 4-14, Neal S. Blaisdell Arena, 768-5252, www.ticketmaster.com

The Good Doctor by Neil Simon, a Chekovian comedy set in 19th-century Russia explores the human condition and directly references Anton Chekov’s works. November 2-December 2, Hawaii Pacific University Paul & Vi Loo Theatre, 375-1282 A mix-up involving a picture bride is at the heart of Fishing For Wives. It’s 1913 and fisherman Nishi commiserates with his friend over their lady troubles. Nishi mails off his request for a picture bride from Japan—and encloses a photo of the handsome Aoki in place of his. When Nishi’s would-be wife arrives, she falls for the wrong guy. November 8-December 8, Kumu Kahua Theatre, 536-4441 David Mamet’s send-up of Hollywood and those who make it tick, Speed the Plow, takes the stage at Manoa Valley Theatre. This satire on the movie biz was nominated for the Tony Award for “Best Play” and “Best Direction of a Play” after its Broadway debut. Ron Silver won the Best Actor Tony for his portrayal of Charlie Fox (it also

featured Madonna’s Broadway debut in the role of Karen). November 8-25, Manoa Valley Theatre, 988-6131 You know it’s the holiday season when Ballet Hawaii’s presentation of The Nutcracker takes the stage. Get in the spirit with this sweeping ballet. November 9-11, Neal S. Blaisdell Concert Hall, www.ticketmaster.com

Wicked, the much-anticipated tale of how hurtful labels can be, blows into town. This origin tale of the witches of Oz follows Elphaba, the eventual Wicket Witch of the West, her relationship with Galinda Upland (the Good Witch of the North) and her actions against the Wizard. November 24-January 16, Neal S. Blaisdell Concert Hall, 768-5252, www.ticketmaster.com

On View: The large-scale woodcut prints by UH Manoa Professor of Printmaking, Charles Cohan, is on view in Charles Cohan: Woodcuts. Through October 9 at Andrew Rose Gallery, 599-4400 Fine art and high fashion mix at Hawaii’s Modern Masters. World-class luxury retailers, Tiffany & Co., Coach,

Yves Saint Laurent, Chanel, Gucci, Bottega Veneta, Tod’s and Hugo Boss exhibit the works of award-winning Hawai‘i artists. November 1-December 2 at Luxury Row, 922-2246 Japanese women ceramists, long relegated to the background, have only been recognized since the 1950s. One pioneering artist, Kyo Tsuji, changed her name from “Kyoko” so that she’d be able to show and sell her work. The works of these women artists, grouped into four generations can be seen in Soaring Voices: Recent Ceramics by Women from Japan. The North American tour of this curated exhibit that showcases 86 works of Japanese clay culminates on Maui from October 20-January 6 at Maui Arts & Cultural Center’s (MACC) Schaefer International Gallery, 242-2787 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 January 13 at Honolulu Museum of Art, 526-0232

Photo by matt beard

On Stage:

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C HI SOCIETY | THE ARTS

Unmasking

reativit y

Jeri Lynch creates many faces for the HOT Opera Ball. BY HILUXURY TEAM PHOTOGRAPHY BY NATHALIE WALKER

TAKING ON THE ROLE OF OPERA BALL CHAIR for Hawaii Opera Theatre’s (HOT) annual gala fundraiser would be a daunting task for most people. However, this year’s chairwoman, Jeri Lynch, found in it an opportunity to let her creative juices flow in splashes of color, daubs of glitter and feathery flourishes.

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Opposite page: the ladies show off just a few of the 130 masks they created for the Opera ball centerpieces; This page: Jeri Lynch, Joyce tomonari and Dianne Wennick assembling the masks in Lynch’s project room.

“One of the jobs of Opera Ball Chair is to come up with a theme,” she explains. “From the theme, other aspects of the event unfold: centerpieces, menu, entertainment, etc.” For this year’s Opera Ball, Lynch opted for the dual natured theme of comédie et tragédie. “The next step was to come up with centerpieces,” she says, adding that she decided to use the classic comedy and tragedy masks for the décor. “With the theme of comedy and tragedy, masks were a natural.” After going through some early iterations of the design, Lynch settled on a completely hands-on, custom look for each table using papier mâché masks. “…I enlisted the help of two talented ladies, Dianne Wennick and Joyce Tomonari,” she reveals. At first, the ladies were simply going to paint each mask’s lips different colors. “Once we started painting the lips, I decided that we should try to make each one a one-of-a-kind personality, complete with a name.” Lynch and her team created 130 masks within two weeks—each with a different personality. Indeed, each set has its own name; including ‘Rocky and Flint’ and’ Shelly and Poseidon’ (complete with fish hanging out of his mouth). There are a few themed for various fashion houses and even a set for Jeri and her husband, Jerry. As evidence of the thought and time these ladies invested in this project, they endearingly refer to masks by their first names and gleefully recount triumphs in creating each design. “Painting the masks was one of the most fun and creative projects I’ve ever done,” Lynch says. As for any moments of doubt,

she says “just one—‘would we be able to come up with 130 different ideas?’” Not to worry, as the Chair assures that there is a surplus of concepts waiting in the wings should additional masks be required. Of course, the whole reason behind the Opera Ball is to support HOT. “It is an exciting year for opera patrons because I think it is an incredibly balanced season in terms of repertoire,” says Karen Tiller, HOT executive director. “We have Die Fledermaus, which is a wonderful, fanciful way to begin our new season. We follow that with a dramatic tour de force … an opera we haven’t ever done, The Dialogues of the Carmelites. Finally, the much-loved standard, Tosca, finishes our season.” New this year is the fact that HOT will spread the performances throughout the year, something that Tiller is excited about. “It’s going to allow us to do more … specific events for each production,” she explains. “I think we have an opportunity to reach out to a larger audience with greater educational and event opportunities.” As for the Opera Ball, Tiller says it’s not-to-be-missed. “Jeri has infused this event with new life and creativity,” she says. “The Opera Ball is really my favorite black-tie event—and not just because I’m supposed to say that.” In addition to watching the guests “meet the masks,” Lynch points out that this year’s Opera Ball—to be held on November 10 at the Sheraton Waikiki—will feature a chance for guests to bid on the masks at there table, another “first” this year for HOT. “…Or perhaps even bid on masks at another table—for all is fair in love, war and charity,” she says. u h i L u x u ry Oc tOber / NOve m b e r 20 1 2

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indulge | watches

Dark Matter For fall, opt for a warmer timepiece. By HIluxury teaM

As the air gets cooler and thoughts turn toward winter, rose gold, chocolate faces and dark leathers rule the wrists when it comes to watch style.

This DAY-DATE by ROLEX with Oyster case in the brand’s 18kt Everose gold features a chocolate dial in a sunray finish, eight diamonds and two baguette-cut rubies set in 18kt pink gold at the 6 and 9 o’clock positions.

The 18kt Everose gold case of the ROLEX SKY-DWELLER gets a masculine feel from the chocolate, sunray finish dial and brown alligator mississippiensis leather strap with folding Oysterclasp in 18kt Everose gold. It’s also waterproof to 100m.

ARMAND NICOLET’S J09 was created to provide Swiss watch aficionados a favorable qualityprice ratio. This model features a 39mm case with black enameled turning bezel, black dial and a black rubber strap. Mechanical automatic movement with a Day & Date function, water resistant to 5atm. $2,800

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Looking rugged yet refined, the AUDEMARS PIGUET ROYAL OAK OFFSHORE DIVER features a forged carbon case, ceramic bezel and black rubber strap with titanium pin buckle. It’s also water resistant to 300m. $18,900

To commemorate the 50th anniversary of the first Speedmaster to orbit the earth, OMEGA created the SPEEDMASTER “FIRST OMEGA IN SPACE.” This timepiece has a 40mm stainless steel case, leather strap and is waterresistant to 100 ft. $5,300

The CONSTELLATION by OMEGA is a modern classic for women’s timepieces. This red gold on red gold chronometer is waterresistant to 100m with a 27mm case and fancy mother-of-pearl dial with diamonds. $25,700

VACHERON CONSTANTIN’S OVERSEAS CHRONOGRAPH features self-winding mechanical movement Caliber 1137, 42mm steel case with bezel and push-pieces protectors in titanium. The slate-colored dial features a large date calendar at 12 o’clock and hour-markers in 18kt gold. It has 40 hours of power reserve and comes with an alligator and rubber strap. $20,500

Blending functionality with femininity, LONGINES’ SAINT-IMIER boasts a 26mm stainless steel case shape (set with diamonds) that strikes an elegant balance between classic and contemporary. Its mother-of-pearl dial features diamond indexes. 18kt pink gold adds a soft contrast to the stainless steel bracelet. $3,950

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INDULGE | MOTORS

Fast

FuriouSly

Ferrari 458 Spider By Ed KEmpEr

nzo FErrari, thE FoundEr of the auto manufacturer by the same name, carried a reputation that was anything but the average car producer. Initially, racing was his first and foremost passion; secondary to him was selling one (or thousands) of his sports cars. Throughout the maker’s evolution, the Formula One racecars became so sophisticated that it made complete sense to fuse elements of these precision machines with the production of cars for a gentleman who doesn’t suit up in fire retardant suits, helmet and gloves for work—the regular guy. The newly released Ferrari 458 Spider is no exception to this rule. Based on the 458 Italia coupe, the Spider is the fifth generation of this Ferrari model. As with nearly all Ferraris, the looks are simply stunning, and truly resemble no other. With its uniquely curvaceous lines and sculpturing, this convertible version is a stand out. And to make life even more a breeze, the relatively small, metal top can disappear with the push of a button in a mere 14 seconds. When the top is up, the 458 looks like its coupe cousin. The racing heritage still plays a major role in the acceleration, handling, and performance departments. The 570 horsepower, 4.5 liter V-8 screams up to its 9,000 rpm rev limit and rips from a stand to 60 miles per hour in 3.3 seconds, with a top speed of 198 mph The Formula One-based double clutch, seven-speed transmission can, of course, be shifted seamlessly with large paddles behind the steering wheel. Carbon-ceramic braking material handles the stopping issues.

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Photo courtesy Ferrari

Ferrari 458 Spider

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Engine: 4.5 liter V-8, 570 horsepower Transmission: 7 speed double clutch paddle operated or automatic Speed: 0-60. 3.3 seconds; Top speed 198 Brakes: carbon-ceramic braking system h i L u x u ry Oc tOber / NOve m b e r 20 1 2 55 Price: $257,000

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Photos courtesy Ferrari

INDULGE | MOTORS

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between the steering wheel and the thunderous three exhaust pipes. Transmission choices include an automatic mode, but most will prefer the instant and controlled paddle shifting. Power, when needed, is simply breathtaking in any gear. Another button on the steering wheel can adjust the shocks to tighten or loosen the ride. Any slight tug of the steering wheel garners an immediate response—handling is as much as any good racecar driver could want. So whether speed, handling or aesthetics are of interest, the 458 Spider has pinnacle appeal. Enzo would be proud of his namesake in this latest edition of this Spider. u

SpottED IN HawaI‘I: One of Photo courtesy Servco Lexus

Moving to the interior does not force you to break from the racecar frame of mind. Namely, the performance controls on the steering wheel drive home the idea that one should not take your hands off the wheel to make adjustments to the suspension and general performance enhancers. No need to think that the interior is some stark replica of a vintage racecar: Elegantly lined leather seats are surrounded by similar attention to detail finishings. Behind the seats you’ll find storage for a golf bag or soft luggage to help supplement the front trunk. On the front of the steering wheel is a small switch that can be moved from “Wet” to “Sport” or “Race.” It does not take a rocket scientist to figure out the meaning of the switches, but does take one to program the various computers to control the suspension, the engine power and shifting speeds. Other positions on the switch can deactivate traction and stability controls, leaving the driver in complete control. A video screen behind the steering wheels can warn the driver if he or she may be overdoing it. When first starting it will show “Warm-up” meaning all systems are not ready for full power. “Go” means let it rip and “Over” says slow down because systems are overworked. Turn the ignition switch and press the start button on the steering wheel and the V-8 roars to life, felt everywhere

only 50 über-exclusive Lexus LFAs made in 2012. The limited edition, Nürburgring Package model goes from zero to 60 mph in just 3.6 seconds.

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—By HILuxury Team

Paul Maria Salon

At the very tail end of this summer, a new yacht was spotted entering Hawaiian waters. This Sunseeker Predator 75 is not only the sole vessel of its kind in Hawai‘i—but, ideally the start of a new trend in motoring between our isles. Sunseeker recently inked a deal on the West Coast (including Hawai‘i)—with Hawaii Yachts, Sunseeker Pacific USA—to sway local sailors and open ocean enthusiasts to purchase one of their own. Indeed, one of the leaders in luxury motoryachting worldwide, Sunseeker’s impressive line of performance motoryachts may seem more “at place” in locales like Monaco and St. Tropez. Yet with a growing number of sophisticated mariners dropping into Hawaiian waters, the move to sell Sunseekers here seems well-timed. A few specifics about the 2013 models now selling: The Predator 74 is a 22-meter vessel with twin fixed-pitched propellers that can cruise up to 40 knots, making 350 nautical mile jaunts at once— plenty for a “stroll” around the isles. Four stately cabins with bathrooms in each resemble boutique hotel rooms (think hardwood veneers, plenty of glass and modern fixtures), a lounge and optional sports flybridge. Further options include a garage or crew cabin aft with a hydraulic, submersible bathing platform and easy launch system for tender or Jet Ski. The combination of which set the bar in a relatively young Hawai‘i yachting scene at near atmospheric levels. Albeit, one we’re happy to revel in.

Photo by Eddie Abubo

Debuting on Hawaiian Waters: Sunseeker

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INDULGE | GOLF

Putt MORE to Putt LESS With Mauna Kea Golf Course director Josh Silliman BY JOSH SILLIMAN | PHOTOGRAPHY BY ARSENIO LOPEZ

f you’re like most golfers, you’d probably admit that you don’t practice nearly enough, and that the majority of your practice time is spent on full swing shots. Practiceputting is often an afterthought and only performed minutes before a round just to “get a feel” for the speed. PRACTICE WITH A PURPOSE A common practice effort for most golfers is to grab a few balls and roll them one after another to the same hole. You’ll probably notice each putt getting closer to the hole than the previous. Unfortunately, we aren’t permitted second and third tries on the course—so why practice that way? Try practicing with three balls, hitting each to a different target. It is important to read each putt as if you were on the course putting for birdie. Then focus on rolling the ball down your selected line. This technique will enhance your green reading skills as well as your aim.

TAKE TIME, STALK YOUR LINE Slope and grain are the obvious factors when it comes to reading putts. To properly read both, you need to closely survey the turf between your ball and the hole from several different angles. Look at your putt from behind the ball, then walk (or “stalk”) in a circular direction. Be sure to get another great look from behind the hole as you make your way back to the ball. Once you have completed your stalk you now know if the putt is up or down hill, breaking right or left, and the direction of the grain. Trust your line and execute. HOW TO HOOK IT Sooner or later, all golfers need to “work the ball,” or make it curve at will. Whether it’s a dogleg hole or trees in your way—as was the case at the Masters for Bubba Watson—you may need to hook the ball. Here’s how.

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Top, from left to right: The stunning contrasts of morning on the third hole; Silliman demonstrates the correct impact position.

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INDULGE | GOLF

STRENGHTHEN YOUR GRIP You should be able to see the top knuckles of your index finger and middle fingers on your left hand. The V created between your thumb and index finger on your left hand should point to your right shoulder, and vice versa for your right hand.

A Bit About Our Tipster… Mauna Kea director Josh Silliman BY DON CHAPMAN

ENSURE PROPER SET-UP AND ALIGNMENT At address, your feet and shoulders should be parallel and pointing at or slightly left of your target. Be sure to give yourself enough room to swing—the top of the grip of your club should be approximately four to six inches from your body. INSIDE-OUT Your take away should begin with the feeling similar to that of pull starting a lawn mower with your right hand. As you transition to the downswing, focus on keeping your right elbow close to your body to feel as though you are coming from the inside. Allow your arms to swing out and away from your body so that your swing path extends out to the right of your target. HAND ROTATION This is the key factor to curving the ball right to left. As you enter the impact zone, let your right hand roll over the top of your left. The weight in the toe of your club head will help you naturally make this movement. Or in other words, the club wants to “turn over” on its own as you swing it, all you have to do is let it! If your left arm is rigid or tense, it makes this natural movement very difficult. ◆

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The remarkable thing about the golf industry is that there are so many ways of finding a place in it. For Josh Silliman, director of golf at the prestigious Mauna Kea Resorts on the Big Island, that included a stop running a storage facility in Arizona. “Because of my dad, I’d actually been around golf my whole life,” says Silliman. “I was approached by a guy I knew from golf, who owned a storage facility. He liked my personality and asked me to run the place for him. He’d never before had it filled to more than 70 percent, but I got up to 100.” But as with Michael Corleone and his family business, “golf called me back,” says Silliman. “After two years, I could say I tried something else and was good at it, but I knew golf is what I was meant to be doing” Growing up in the White Mountains of Arizona, he had the advantage of observing his father Marc, who was the general manager of the semi-private Silver Creek Golf Club in the town of Show Low. So from an early age, he was learning how to play the game—well enough to win a high school regional championship—as well as how to run a golf course. “He started me when I was about 10, picking up balls—he’d pay me so many cents per ball,” he recalls. “I eventually did everything—worked as a cart boy, then into the pro shop. I learned all the operational side from him. But more important were

the social relationships you develop. He was big on customer service.” All that pays dividends every day now that he’s in charge of overseeing all golf and maintenance operations for the top-100ranked Mauna Kea Golf Course as well as neighboring Hapuna Golf Course. Recruited to be golf operations manager for Mauna Kea Resorts in July 2010, he was promoted

to Director of Golf six months later. Since then he and his staff have forged strong relationships with both club members as well as resort guests. He’s also impressed staff and guests with his golfing prowess, several times shooting 75 from “the far-back,” the black tees. This is the toughest golf course I’ve ever seen,” he says. “I’ve broken par on both the front and back nines, but never in the same round. I’m going to change that.”

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Having a Ball Hit the greens with the latest in golf balls, gloves and more. BY HILUXURY TEAM

TIN CUP The Tin Cup golf ball marking stencil allows golfers to truly make a mark with personalized designs (there are close to a 100 to choose from). Simply place over the golf ball and trace with a fine-point permanent marker. $19.95 www.tin-cup.com

UPRO MX+ This golf gps device by Callaway comes preloaded with 25,000 courses and uses actual aerial imagery and video in its ProMode. It’s compact design makes it easy to tuck into a pocket. $249.99 www.callawaygolf.com

NIKE The 20XI is a Tour ball that uses the RZN core (lighter than the traditional rubber) to deliver more distance off the tee and provide better control around the greens. $46 www.nike.com

ADAMS GOLF The new Speedline Tech Driver from Adams Golf includes aerodynamic shaping, lightweight construction, fully customizable components and highperformance face technology. $449 www.adamsgolf.com

TOUR AUTHENTIC GOLF GLOVE Made of AAA Tour grade Cabretta leather, providing a soft feel and premium fit, these gloves are what Callaway Tour Pros use on the weekends. $12.99 www.callawaygolf.com

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HEX CHROME Callaway’s HEX Chrome golf ball made it to Golf Digest’s Hot List for 2012. Ideal for players with moderate swing speeds, the HEX Chrome features a combination of proprietary components (S-Tech Core, urethane Duraspin Cover). $35.99 www.callawaygolf.com

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INDULGE | REFRESH

Cleanse from the Inside

Three options for improving liver function BY SHERRIE STRAUSFOGEL

HOUGH THE HEALTH BENEFITS OF A DETOX cleanse have been debated, you’d be hard-pressed to find a friend that hasn’t tried it recently, regardless. Think of it as routine maintenance—a quick tune-up to help your body run better—like a well-oiled machine. Albeit in this case, glowing skin, bright eyes, bolstered energy and a few hard-to-lose pounds shed may just make the deprivation worth it. Ease in gently with a one-day cleanse, most of which give your digestive processes a rest by replacing regular meals with fresh juices. Steer clear of the prepackaged stuff: Grab some real, raw roughage and juice it yourself, as preservatives and added sugars will be counterproductive. “The most effective cleanses allow you to eat, not fast,” says Dr. Laurie Steelsmith, naturopathic physician, licensed acupuncturist and author of the newly released Great Sex, Naturally, which includes a 21-day cleanse. “When you cleanse, you need to give your body a support system of fruits, vegetables and supplements that help increase detoxification in the liver. Women who are pregnant or lactating, anyone who is under a great deal of stress or who has seizures or is undergoing chemotherapy should not cleanse.”

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“When you cleanse, you need to give your body a support system of fruits, vegetables and supplements that help increase detoxification in the liver.”

For a ONE-DAY CLEANSE, she recommends substituting three meals a day with smoothies made of fresh parsley, apple, banana, blueberries, carrot, a tablespoon of pumpkin seeds and a sugarless whey- or rice-based protein powder, such as Vega One protein powder. “If you partied hardy, ate too many burgers and French fries and feel sluggish, you can give your liver a break and clean out toxins from the weekend by drinking this smoothie three times a day along with a simple diet of rice, vegetables and low-mercury seafood or lean chicken breast,” she notes. The typical cleanse lasts three days, but you can tinker with the duration. According to Steelsmith, for a THREE-DAY to

—Dr. Laurie Steelsmith ONE-WEEK CLEANSE, you continue the smoothie and light protein, rice and vegetable diet, and add lemon water and vitamins and herbs that help your liver detoxify. She suggests Vita Lipotropic by Eclectic Institute. After a few days, you will notice a sleeker abdomen, clearer skin and an energy boost. However, as you detox, you might get a headache, bad breath or your skin may break out from the toxins moving through your bloodstream.

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INDULGE | REFRESH

Cleanse Trends The following programs are responsible for the recent trend of cleansing that seems to be sweeping the nation, from the insides out. Disclaimer: This publication doesn’t condone nor endorse any of the following without consultation with a doctor. MASTER CLEANSE: This simplistic effort includes a thorough fasting, whereby the user attains necessary nutrients through the ongoing consumption of glasses filled with lemon juice, maple syrup and cayenne pepper. The duration is an expected 10 days, however you can adjust for longer or shorter as needed. QUANTUM WELLNESS CLEANSE: This 21-day effort is meant to drop extra lbs. and cut out non-essential items that its founders think some folk tend to overdue— caffeine, alcohol, gluten, meat and refined sugar. They also claim the precise time span is what it takes for your taste to “reset,” meaning, you’ll be inclined after the cleanse to eat and drink healthier. GARDEN OF LIFE RAW CLEANSE: This supplement packet includes all-natural ingredients that combine to support your body’s natural digestive and detoxification systems, engaging the entire digestive tract to boost its performance. The bonus here: You get to eat real food while taking the supplements with water. GWYNETH PALTROW’S 7-DAY JUICE DETOX: A proponent of cleansing, the actress shares some insight from her wealth of experience with both cleansing, and having an arsenal of nutritionists and doctors at her disposal. Over seven days you’ll drink lots of water, tea, soups and smoothies, essentially (with the occasional salad mixed in). This is the perfect cleanse for anyone heading to that feature film audition!

“It takes three weeks to change the gut flora a significant impact on

to change habits and it takes time so a 21- to 28-day cleanse will have inflammation and take the load off your liver,” she says. A MONTH-LONG CLEANSE should incorporate the same smoothie and eating regime as the shorter cleanse, but add the intestine-friendly bacteria found in probiotics, such as Theralac, as well as specific nutritional supplements. “Take an anti-oxidant vitamin

formula containing 1000 mg of vitamin C, 200 international units of vitamin E and 100 mg of alpha lipoic acid,” suggests Steelsmith. “For more vitality, take anti-bug herbs that rearrange the gut flora, either a 900 mg garlic pill or berberine, the active compound found in goldenseal. A 200 mg pill works on the liver and kills yeast, parasites and bad bacteria. To help release toxins, it is good to sweat. Try a low-heat sauna and skin brushing.” ◆

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1002 Mokulua Drive Anne Oliver (R) Vice President, Previews Property Specialist Mobile: 808.292.2800 E-Mail: oliver@cbpacific.com Web: www.anneoliver.com ÂŠ2012 Coldwell Banker Real Estate Corporation. Coldwell Banker is a registered trademark licensed to Coldwell Banker Real Estate Corporation. An Equal Opportunity Company. Equal Housing Opportunity. Owned and Operated by NRT LLC. If you are currently represented by another real estate broker, please disregard. It is not our intention to sollicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. All square footage is approximate. The information contained herein, while has been sources m believed be1reliable. h inot guaranteed, u x u ry Oc obtained tOberfrom / NOve b e r to20 2

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Photos by Augie Salbosa Photography

Indulge | SpaceS

An Ocean-Lover’s Clubhouse This Niuiki Circle home brings the outdoors in. By HILuxury Team

nyone who seeks thAt speciAl sort of enclave within our expansive paradise in which to raise children and enjoy the best of what Hawai‘i has to offer, would consider a few details when purchasing a new home. First, the neighborhood must be safe; you’d want to be comfortable letting your kids loose on a bicycle, or strolling out beyond the backyard. Now, what if your backyard was a knee-high span of crystalline

ocean water tempered by gentle trade winds? What if, out of nearly every over-sized window you saw nothing but blue sky, green grass and lapping sea? It took some digging around to find this nearly 4,000-squarefoot Niuiki Circle home, tucked onto O‘ahu’s south shoreline, yet far enough off the bustling stretch of Kalaniana‘ole Highway that other multi-million dollar homes are burdened with. Designed

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This page: exposed big Island ‘ohi‘a tree posts, vaulted ceiling and natural finish on the staircase in the living room. Opposite page, top: rear view of the home and pool. Bottom: custom cabinetry and sweeping views are prominent kitchen features.

similar to the nearby Wailupe Circle, designers dropped perhaps the most idyllic neighborhood into the sea, making it a highly coveted location. Here, you have 87 linear feet of your own ocean frontage. They dredged the reef in select spots so that the homes along this loop could, in fact, navigate their own motorboats, sailboats, yachts or whatever tickles your fancy. For those who don’t spend

a lot of time in Hawai‘i, they might be surprised to learn: The number of luxury, private homes with a drive-up dock that you can park your speedboat is incredibly limited. Not here. Although the owner asked to remain anonymous, we learn from this mother of two daughters—the eldest of which was married on the property this past summer—the home was built with the idea of spending time with family. All the talking points are here: h i L u x u ry Oc tOber / NOve m b e r 20 1 2

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Indulge | SpaceS

Natural ‘ohi‘a tree posts spot the interior, brought over from the Big Island. Brazilian cherry wood and African mahogany are used with abandon. Custom cabinetry, lighting, recessed seating areas and the like are plentiful as well. Four bedrooms literally capture the winding trade winds, while the eat-in kitchen evokes serenity, blending wood flooring, muted stone countertops and a home chef’s stove-oven setup. Yet the most dramatic display of elements is standing in the center of this home’s living room, as the rich woods used between the floor, staircase detailing, posts and ceiling wind your eye up, then back down—eventually settling on the “gem” of ocean in front of you. (Although not before noticing a lovely in-ground pool.) To sit in the pool, or even in the grass that spans the home’s rear, and take in Koko Head Crater to your left, Diamond Head to your right, it’s hard not to imagine you’re in the most ideal location on all of O‘ahu. The homeowner shares with us how she never lost peace of mind, even when her kids were younger, since the outside reef

blocks all the raucous surf that draws waveriders to various secret South Shore spots throughout the summer and fall months. The waters here in Niuiki are perpetually calm, only kicking up with bolstered wind and the rising/falling tides. Putting things over the edge are the expansive photovoltaic system, enough to drastically reduce costs to cover the central air conditioning and immense water filtration system’s energy needs. With a home that wasn’t completed until 2010, no modern technology (including security system, three-car garage and gates) were skipped here. The only worry someone might have settling into this home would be: Shall I bring the Jet Skis, the sailboat or the motorboat? We’re fairly certain you could do with all three. u For more information on this property, please contact Tracy P. Allen (RA) at Coldwell Banker Pacific Properties at 593-6415 or visit www. tracyallenhawaii.com

Top: Sail up backyard, anyone? Bottom: A ground-floor suite has no shortage of trade winds.

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Indulge | SpaceS

Ain’t Fall Grand! Go big this season with autumn tones and larger-than-life arrangements. By Steven Boyle | PhotograPhy By olivier Koning

here may noT be obvious signs of auTumn in here in hawai‘i, but that doesn’t mean that you can’t add a few touches of fall to your abode. As party season looms, friends and family will likely be popping into your home unannounced. Take this as the perfect excuse to give your entertainment areas a stylish update to reflect the season. Your inspiration comes from the rich shades synonymous with fall—pops of orange, gold and even purple.

Our aspiration was not only to pull colors containing those tones, but to infuse a few unexpected shades into the mix as well. One look at the dining area of Walter and Tiffany James’ Kahala home gave us a chance to set our plan into action. Their stunning, contemporary-style dwelling proved to be the perfect setting for our autumn aesthetic. We chose to create a dining room concept that would work well for either a sit-down dinner or an intimate cocktail reception.

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First, we used a trio of 36-inch-tall glass cylinder vases, which we then topped with an equal-sized glass tabletop adorned with three large, gnarly grapevine roots. To mimic the look of driftwood, the roots were sand-blasted and bleached. In addition, we added sprays of various blossoms to flow through each piece. Blooms included South American roses in hot pink, yellow, orange and antique green, alongside lilies, tulips, marigolds, Mokara orchids, purple hydrangea, guava leaves and sea grapes. Big Island-grown cymbidium orchids were also hung from the sides. The focal point beneath this striking arrangement was a Buddha head, which stood 26 inches tall, surrounded by additional grapevine roots— all accentuated with luscious flowers and candle light. Nestled within these florals were island-inspired pieces including bedazzled faux coral and curly vines. When it came to seating, chairs were transformed by draping them with ruched fabric in a soft gold. The cloth was embellished with elegant tassels and finished with a single yellow South American rose and faux berries that climb up the back of each chair. The homeowners’ own table settings were used, while material in shades of chocolate and copper were utilized for napkins and complemented with jeweled napkin rings. u Event designer Steven Boyle’s high-end design concepts have captured the imagination of his clients worldwide. His awardwinning style has been recognized by multi-national organizations, hotels and destination management companies. For more information, visit www.stevenboyledesign.com.

We Don’t Just List Properties

WE SELL PROPERTIES! SOLD IN 2012

LUXURY HOME DIVISION:

Diamond Head - $5 M – TOP Sale on Oahu in March! Niu Valley Oceanfront – $2.68 M North Shore - $2.19 M Nuuanu Dowsett - $1.3 M Mariner’s Ridge - $1.1 M Wilhemina Rise - $900,000 Harbor Square - $888,000

STARLIGHT COLLECTION:

Waihonua - $833,200 – HOT New Project! Moana Pacific - $780,000 CoralStrand-$750,000–SOLD Before Listed Coral Strand - $748,000 Moana Pacific - $738,000

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Makakilo - $580,000 Heritage House - $478,021 Nuuanu Parkside - $530,000 Gold Coast - $425,000 – Awesome Deal! Leisure Heritage - $405,000 Luana Waikiki - $180,000 Waikalani - $176,000

THE MARKET IS CHANGING! Call or Text me to learn more about the current market.

808-286-5256 CARON BROEDERDORF

Get the essentials

Walter and Tiffany James’ home in Kahala is dinner-party ready.

• cylinder vases, butterflies, jeweled coral, curly vines available at Flora-Dec, 537-6194, www.floradec.com • Fresh flowers available at bella rosa, 951-0787, www. bellarosawholesale.com • buddha head and napkin rings available at Pier 1 Imports, 589-1212, www.pier1.com • chair fabrics, tassels and napkin fabric available at Fabric mart, 488-8882, www.hawaiifabricmart.com

OWNER, BROKER, CRS, GRI www.caronbrealty.com caron@caronb.com

Thank you to our clients & friends for their referrals. A Big part of our success is due to you.

tips for addinG autumn touches • change the pillows in your home to earthier colors—coppers, browns and golds—to add a soft touch. these hues will add warmth to any room. • If entertaining, when guests arrive, place aroma pots filled with cloves, cinnamon, apples etc., in key locations throughout your house, to capture the essence of the season. • On coffee tables and hallstands, have monkey pod bowls of fall fruits, persimmons and pomegranates. Intersperse these with nuts, cinnamon sticks and pine cones. Added bonus: You will also have great snacks during the party or afterward.

LUXURY HOMES.COM

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FEATURES | COVER STORY

Sarah

Smiles

Sarah Wayne Callies on food, family and a future beyond acting. BY LIANNE BIDAL THOMPSON

FASHION EDITOR & STYLIST: YU SHING TING PHOTOGRAPHER: MARK ARBEIT SHOT ON LOCATION AT TURTLE BAY RESORT HAIR: KATY YUNG MAKEUP: KECIA LITTMAN OF WWW.KECIABELLA.COM

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FENDI white and black print silk georgette gown, $5,880; ELSA PERETTI mesh scarf earrings in sterling silver for TIFFANY & CO., $695; TORY BURCH wide cuff, $195 from NORDSTROM

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Features | Cover Story

esCaDa gown in flamingo, $2,495; aLeXIs BIttar earrings, $225 and stePHeN DWeCK white blister mabe pearl in sterling set ring, $560 NeImAN mArcUS

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“

ometimeS i’m amazed that thiS iS my job.” Sarah Wayne Callies is sitting at the rear of a deluxe golf cart, dressed in a Thakoon gown, as she’s transported to the site of our photo shoot, at Turtle Bay Resort on O‘ahu’s North Shore. The 35-year-old actress waxes poetic about how, on this cool, yet sunny day, she’s here, being made and dressed up—“and it’s work!” Actually, her “day job” is playing ‘Lori Grimes,’ on one of television’s most captivating (and critically acclaimed) dramas, The Walking Dead. The Golden Globe-nominated series follows a group of survivors in an apocalyptic America teeming with zombies. On set, make-up is minimal, and wardrobe is survival-chic, and the days can be long. However, Callies isn’t complaining. “Andy Lincoln and Jon Bernthal are two of the most talented actors I’ve ever known, and they’re also two of my closest friends,” she says. “It’s not often that the three leads of a show have the same goals for performance …We all were interested in telling the most honest, most dangerous and ugliest version of this story that we possible could.” And, that focus seems to be working. The Walking Dead’s second season had barely started when AMC renewed it for a third—and called for more episodes, at that. But, it wasn’t always about staying clear of “walkers” for Callies. Her first acting experiences came during her childhood here in Hawai‘i. She was in productions at St. Andrews Priory— first in Once Upon a Mattress and then the title role in Cinderella. “I remember being in the audience, and she was standing there in the opening scene,” her mom, Val, a retired U.H. professor, reminisces. “I thought, ‘she’s just standing there, holding a broom, and she has the audience rapt.’” Callies later went on to play ‘Anna’ in Punahou’s production of The King and I, and as an indication of how her desire to make people think permeates her being, she opines that the production may have missed an opportunity to discuss British Imperialism and colonization with its casting. “Looking back on it later … I don’t know, maybe it would have been way more interesting to have a hapa Anna and a haole King?”

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Scott Garfield/co

urtesy Amc

Gene Page/Amc

matthew Welch/Amc

Features | Cover Story

Clockwise, from left: callies’ ‘Lori’ with Jon bernthal’s ‘Shane;’ callies and her on-screen family: Andrew Lincoln as husband ‘rick’ and chandler riggs as son ‘carl;’ callies credits motherhood for her portrayal of ‘Lori Grimes,’ here in a scene from The Walking Dead. “…there’s a clear through line, which is always: the boy, the boy, the boy;” The Walking Dead’s television audience grew out of a built-in fan base from the graphic novel on which it’s based.

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Keala, experience as much as possible. “I want Hawai‘i to be a second nature to her,” she says. Like a true kama‘aina, Callies will sometimes slip into a light pidgin in her conversation, particularly when discussing a favorite island topic: food. When asked about favorite memories of Hawai‘i, she breathily replies, “malasadas. The second I get off the plane, it’s kim chee fried rice, Portuguese sausage, Spam musubi. So much of what I miss about Hawai‘i is food, it’s like I eat my way through the islands.” She laughs and candidly discusses a common trait amongst Hawai‘i residents. “The Hawai‘i high school phenomenon (is interesting),” she says. “At Comic-Con, I was on a panel with Maggie Q… we were both so excited to be representing Hawai‘i on a panel of eight people. And yet, within five minutes of two Hawai‘i people meeting, you ask ‘what high school you went to’—it’s crazy.” Her husband of seven years, Josh Winterhalt, points out to her that people from other locales don’t do that. “It’s a very charged question,” she adds. The fact that Josh can relate to her connection to Hawai‘i, its land—and even its food—is a special bond the two cherish. His Native American heritage and the fact that he’s had friends from Hawai‘i before meeting Callies helped

matthew Welch/courtesy of Amc

When asked about her time spent at Punahou, she coos, “It was kind of wonderful … it was the most stability I had in my life,” she explains. “Because of the business I’m in, my 13 years at Punahou, I think, probably when I die, will be (remembered as) the period of the greatest stability in my life.” She also has a strong connection to the land. “A lot of my favorite memories are in the mountains,” she says. “I spend a lot of time hiking all the islands. She explains that although she grew up in Manoa, life in the city can get a bit hectic and noisy. “I would always escape into the mountains … that’s the great thing about Hawai‘i; you can eat, even when you’re up there. Guava, mountain apple and strawberry guava.” After lamenting today’s scarcity of mountain apples, she proposes a plan: “Maybe someday when I retire I’ll move back to Hawai‘i and start a mountain apple farm,” she laughs. Later on, she does reveal a real plan for her future—teaching acting, preferably here in Hawai‘i. Other favorite places to escape from the Honolulu city lights include La‘ie and Hau‘ula. She also treasures the times spent with an aunty who lives in Miloli‘i. It’s where she learned how to dig an imu, make haupia and connect with the Hawaiian culture. It’s also a place that she wants to have her 5-year-old daughter,

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Features | Cover Story

Photo courtesy turtle bay

AbOut the settiNg

When rising star sarah Wayne callies suggested that we shoot on the North shore—and that she was open to being photographed with a horse— turtle bay resort instantly came to mind. having spent her entire childhood (from age 1, until heading off to Dartmouth) on O‘ahu, callies was eager to return to the elemental nature of her youth, with hopes that it would permeate this shoot. Among the 12 miles of oceanfront trails and pathways, backdrops that range from lush forest to craggy, rocky shoreline, the choices were endless. With her young daughter enjoying the critters in a nearby tidepool, callies turned on the charm that has captivated millions of viewers through a similar lens; our resulting shots were pure perfection. in fact, the hardest part of this fashion shoot was the inevitable narrowing down of which shots to use. For those looking to capture a little North shore magic of their own, turtle bay’s hele huli Adventure center (293-6024) helps guests plan their own full-throttle adventures: choose from horseback rides, helicopter or segway tours, and surf/suP lessons, just to name a few.

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FENDI silver and indigo v-neck gown with cap sleeves, $3,490; ELSA PERETTI charcoal bone cuff in ruthenium over copper for TIFFANY & CO., $450; STEPHEN DWECK engraved sterling silver linked six-row chain bracelet, $1,225 from NeImAN mArcUS

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FEATURES | COVER STORY

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BADGLEY MISCHKA COLLECTION floral dress, $1,090; STEPHEN DWECK mother of pearl encased in crystal quartz/engraved bronze cuff, $695; OSCAR DE LA RENTA drop earrings, $395; STEPHEN DWECK rose quartz gemstone set in bronze ring, $495 All from NEIMAN MARCUS

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with the bonding. “When we met, he was really familiar with, like, the importance of Spam in my life,” she adds, giggling. So, how does a Hawai‘i born-and-bred actress end up fighting in a zombie apocalypse? By always looking for the next challenge. She worked on several series including Queens Supreme and Tarzan, but it was in her role as ‘Dr. Sara Tancredi’ on Prison Break that she made her first splash. When her character was killed off, the fans revolted. At the time, Callies was a new mother, and didn’t own a television, so she didn’t find out about it until a friend told her. “I did know the fans were incredibly supportive of me while I was pregnant, because I got baby bottles … blankets and quilts that they’d made and baby clothes—it was so sweet!” she says. “Probably in my professional life, it will end up being one of the most moving things that ever happened to me because you don’t know as an actor … what your work means to people,” she says. “It moved me to tears.” The protesting worked, Dr. Tancredi returned to the series. Callies has appeared in several movies, including The Celestine Prophecy, Lullaby for Pi and Foreverland. However, without a doubt, her work on The Walking Dead is her highest-profile role yet. Next up is a project she shot in Detroit, a tentatively untitled Steve Quale Tornado thriller. Coming from the much-loved ‘Dr. Tancredi,’ Callies was looking to avoid being typecast. “I was actively looking for someone as different from ‘Dr. Tancredi’ as I could find … I think the way Frank (director Frank Darabont) and I imagined ‘Lori’ fit that bill perfectly,” she says. The duo decided to take ‘Lori,’ who is indeed a very controversial character, to the outer limits. “Being married and being a mom can be a very, very dark experience; but it’s dangerous to explore that darkness, because people don’t want to see it. So, we just decided to say ‘to hell with it’ and try it anyway.” So far the plan is working. While one can never say ‘Lori Grimes’ enjoys nearly the same adoration from fans that ‘Dr. Tancredi’ did, Callies is just thrilled that people are talking about her. You see, ‘Lori’ is married to ‘Rick’ (Lincoln), but

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Features | Cover Story

also slept with Rick’s best friend, ‘Shane’ (Bernthal). In ‘Lori’s’ defense, she thought that ‘Rick’ was dead. “The response to her (‘Lori’) has been fascinating for me,” she says. “Coming from an academic family, I’m all for controversy.” She finds that women, particularly married women with children, love ‘Lori Grimes,’ while men in their late teens through their 20s hate the character. “It’s complicated, right? The first thing we see in the first couple episodes is that she’s a mom and she’s a sexual figure,” she says. “For certain demographics of people, that’s utterly more than they can handle.” She does occasionally deal with people who can’t separate her from her character, but she takes it in stride. “It’s certainly a compliment to the storytelling, because you want to tell a complicated story,” she explains. “The version of this that’s clean and polished, slick and simple is not the version I want to be in.” It’s that storytelling that keeps the fans coming back for more. The show broke cable records during its second season, and that fervor shows no sign of dying. However, it’s the acting that brings that script alive and Callies is quick to credit her co-stars. “Doing those scenes with Andy and Jon—it’s just a dream, because [viewers] see whatever is cut together, but on the day, I’ll watch them do the same scenes seven different ways,” she says. “I get to play with that—respond seven different ways—and we do. We try to push each other … it’s wonderful—it hurts, you know. You go home at the end of the day, you got nothing left.” Bernthal has the same high praise for her. “Sarah is the sharpest, bravest, and most intelligent actor I have ever worked with,” he says. “She is fiercely smart, but also very courageous. She not only makes beautiful and thoughtful choices, but she has the [guts] to abandon

tHaKOON low-v, multi-print dress $1,650 and arGeNtO VIVO 18kt gold plated sterling silver cuff, $328; both from NOrDStrOm

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matthew Welch/courtesy of Amc

Features | Cover Story

Amc’s The Walking Dead’s popularity has grown on the strength of the show’s storytelling.

them, playing the moment so acutely that her performance can completely change on a dime, always crackling with a desperate honesty.” As successful as her time with The Walking Dead has been, it almost didn’t happen. “I just thought ‘I’m not your girl,’” she says, citing the fact she’d never read a comic before (the show is based on a graphic novel) nor watched a zombie movie. “Then they brought up Frank Darabont … then Gale Anne Hurd, and I’m thinking, ‘these people are giants and they’re not going to do this unless they can do it—beautifully and brilliantly.’” Bernthal also credits Callies for creating a collaborative atmosphere on set. “What a joy it is to work with her, she makes everyone better, both crew and cast,” he says. “The only thing that equals her on-screen talent is her off-screen grace and kindness. She is there for everyone on set, and in my opinion is the key component in creating the hardest-working, most committed and closest crews I have ever been a part of.” As one can imagine, every Walking Dead character is at risk of getting killed off, and Callies is well aware of this, especially now that ‘Lori,’ already a mother to young ‘Carl,’ found out she was pregnant in the middle of the second season. “I think ‘Lori’ sees the pregnancy as a death sentence.” While she doesn’t know what will happen, Callies believes ‘Lori’ has been preparing to die ever since she decided to keep her baby. As for the actual acting, “I’m not prepared for that. I’ll have to wing it.” She

recalls watching Bernthal in his emotional death scene. “Usually when a character dies—that’s it. You don’t have another couple hours of work (like on The Walking Dead),” she says, explaining the actors’ need to re-animate as a zombie. The fantasy of a television series is far from the only focus in the actress’ life. Callies knows the fickle nature of the business she’s in. To this end, she has outside projects, such as the screenplay she’s written for a children’s book she enjoyed reading to Keala, Elena’s Serenade. And, there’s her long-term plans to get into teaching her craft to other actors. She also works as a spokesperson for the International Rescue Committee (IRC). As a tribute to her maternal grandfather, who fled religious persecution in Romania to America, she’s been contributing to the IRC for over a decade. She spent last winter working in refugee camps in Myanmar and Burma. “It’s such an honor to work with them,” she says. It’s now late in the day, and Callies is posing for an ethereal shot with a white horse. Her hair piled high on her head and dressed in a flowing Badgley Mischka, Callies’ expression fits perfectly with the “story.” However, glance a bit over to her right, and her daughter is splashing happily in a nearby tidepool and her husband is striking up a conversation with a fisherman who’s watching his poles from the shore. Yes, Callies is in her element, but as with everything she does, it’s the bigger picture that matters most. u

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FEATURES | MEN’S FASHION

At the bar in a pink linen jacket, ERMENEGILDO ZEGNA sport coat $1,995, worn over a MICHAEL KORS white polo $95, with EMILIO PUCCI silk pocket square $95, and ERMENEGILDO ZEGNA khaki pants $345, are all from NEIMAN MARCUS. The LOUIS VUITTON Utah belt is price upon request. The 1940s 14kt gold and diamond tie bar $480, 1930s 14kt gold five-diamond gent’s ring $1,200 and 14kt gold gent’s engraved stag signet ring are Rall/NOV fromEMELLOW’S. H I L U X U RY $1,200 OCTOBE MBE R 2 012

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all

That

JAZZ From cable-knit cardigans to bold blazers, update your fall wardrobe with these urbane essentials.

Fashion Editor & Writer: NADINE KAM Photographer: LEAH FRIEL Model: KALOA ROBINSON PREMIER MODELS AND TALENT Hair & Makeup: KECIA LITTMAN OF WWW.KECIABELLA.COM H I L U X U RY OC TOBER / NOVE M B E R 20 1 2

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Photo courtesy Halekulani

FEATURES | MEN’S FASHION

Joie de Cocktail

Most unfortunately for those of us who prefer to tip our libations in a low-back swivel chair, bedecked in collared shirts and (gasp!) even a light blazer, while fine linens absorb the dew off our highballs, the offerings are rather slim. In different times, fine eateries would happily devote a darkened corner to lounging with canapés and cocktails, whether or not you had the intention of staying for dinner. These days of rock star chefs and number crunching backers lean more towards cramming as many two-tops into every edible space—and those of us simply looking to imbibe are left mixing and stirring in the comfortable confines of our homes. Leave it to the Halekulani to open L’Aperitif, a Belle Epoque-inspired lounge found within the highly awarded La Mer restaurant, on the resort’s near reclusive second floor. Management swayed legendary Ritz Paris barman Colin Field to craft a simple cocktail menu—and you won’t need an MFA in the culinary arts and sciences to navigate it. Spectacular brandy mingles with cut-on-the-bar ice cubes, while macerated raspberries dance with champagne and vodka. Drinks make use of bitters, island-grown cucumber (when called for) and so on. Finally, executive chef Vikram Garg has masterfully paired the tiniest of morsels with each of L’Aperitif’s half-dozen signature cocktails, the lengths of which he’s gone to capture the most ideal balances in flavor are truly unparalleled in these climes. (The “Sumak Shrimp with Chili Aioli” is eyeflutteringly delightful.) Bon vivants rejoice! – Brian Berusch

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A RALPH LAUREN sweater $995, from POLO RALPH LAUREN at DFS, is paired with ERMENEGILDO ZEGNA khaki pant $345, and MICHAEL KORS white polo $95; from NEIMAN MARCUS 91 H I L U X U RY both OC TOBER / NOVE M B E R 20 1.2

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FEATURES | MEN’S FASHION

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(Opposite page) ERMENEGILDO ZEGNA cashmere knit vest $695 is worn over BRUNELLO CUCINELLI checkered shirt $565 with BRIONI black-stripe tie $200, all from NEIMAN MARCUS, with Polo by RALPH LAUREN Preston khaki pant $79.50 from DFS. Taking a breather: ERMENEGILDO ZEGNA tuxedo $2,295 is worn with an ARMANI COLLEZIONI tuxedo shirt $295, MIMI FONG black-and-red print cummerbund and bow tie $350, with DAVID DONAHUE cuff links $165; all from NEIMAN MARCUS. The PRADA captor OXFORDS $595 are from NORDSTROM. H I L U X U RY OC TOBER / NOVE M B E R 20 1 2

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Photo by Barbara Kraft courtesy Halekulani

FEATURES | MEN’S FASHION

ABOUT THE SETTING The garments worn by the gentleman in HILuxury’s October/November men’s fashion feature seemed as if they were made to be modeled among the rich décor of Lewers Lounge at Halekulani. The intimate cocktail venue is the perfect locale to cozy up with club-style bar service, featuring contemporary and classic cocktails, thanks to Dale DeGroff (formerly of NYC’s Rainbow Room), the “King of Cocktails.” High style— paired with nightly live jazz performances—make this a winning ensemble.

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A BRUNELLO CUCINELLI checkered sport coat $3,695, from NEIMAN MARCUS is worn over a POLO RALPH LAUREN striped dress shirt $89.50 and BURBERRY pant $350 from DFS, with IKE BEHAIR tie $145 and EMILIO PUCCI blue silk pocket square $100; both from NEIMAN MARCUS.

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FEATURES | MEN’S FASHION

LOUIS VUITTON bomber jacket, price upon request, is worn over POLO RALPH LAUREN striped dress shirt $89.50. LV navy v-neck sweater and LV pant are finished with LV Trunks shawl, all from LOUIS , prices upon request. 96VUITTON H I L U X U RY OCTOBE R /NOV E MBE R 2 012

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FEATURES | GIVING

From Mountain to Sea Protecting cloud forests and sparkling bays BY SARAH PACHECO

HE PEOPLE OF THESE ISLANDS HISTORICALLY have held a deeprooted relationship with their environment. In fact, ancient Hawaiians traced their lineage back to the land itself—acknowledging the powerful forces of the natural world through stories that linked man with the land, sea, planets and stars. These values can still be found today in organizations and people who are giving of their resources, knowledge and time toward the betterment of the ‘aina and its inhabitants.

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Since its establishment in 2008, Hawaiian Legacy Hardwoods (HLH) has been implementing an aggressive reforestation project that calls for the replanting of hundreds of acres of Acacia koa on the Island of Hawai‘i. “Most businesses in the world today have a tendency to consume resources; our objective was to create a sustainable business that would actually leave behind more resources than it used, not less,” says HLH CEO Jeffery Dunster. Koa, considered by many as the “mother tree” of Hawaiian forests, is the world’s most valuable tropical hardwood. Found only in Hawai‘i, koa also is one of the scarcest hardwoods around, as land clearing, unsustainable harvesting, feral cattle and other invasive pests have depleted nearly 90 percent of the world’s supply. According to Dunster, HLH operates on both a conservation and a commercial model designed to restore Hawai‘i’s endangered tropical hardwood forests using sustainable practices and proprietary technology. “Planting trees is sustainable development in its simplest form,” says Dunster, who first envisioned this business plan more than 15 years ago with longtime business partner, friend and HLH COO, Darrell Cox. “This system will provide resources, carbon sequestration and ecosystem diversity all while enhancing the societal well-being of the local community.” Under the Legacy Tree program, donors have the opportunity to purchase a koa tree that becomes a permanent part of HLH’s growing Hawaiian forest. Each tree is integrated with a GPS/GIS mapping system with RFID technology that allows tree owners to locate their very own koa on maps and by satellite imagery. “As the trees grow, you will be able to go online at no cost using applications like Google Earth and see your tree from space,” Dunster says. “If you are the hands-on type, you can schedule a visit to your tree, or for those really adventurous types, you can even make arrangements to come and personally plant your own Legacy tree.” Over a 50-year lifetime, a single Legacy koa tree will generate 13,000 pounds of oxygen, sequester 8,200 pounds of carbon dioxide, recycle 200,000 gallons of water, and provide $62,000 worth of air pollution control as well as $31,250 worth of soil erosion control. Native koa growing on Hawai‘i Island, planted by Hawaiian Legacy Hardwoods; trees naturally provide a haven for local wildlife, like the pueo.

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Features | GivinG

Additionally, these permanent Legacy forests, Dunster says, will help re-establish wildlife corridors and support the state of Hawai’i in its efforts to protect and recharge its depleted watershed. HLH currently has 1,000 acres of land on the slopes of Mauna Kea, once part of an ancient koa forest that was the personal property of King Kamehameha the Great. The land originally was cleared a century ago to make room for farming and ranching,

its programs, visit www.hawaiianlegacyhardwoods.com, email info@hawaiianlegacyhardwoods.com or call its Honolulu offices at 595-8847 (or toll-free at 877-707-TREE). “Planting a tree is very emotional; it allows one to transcend one’s own life and reach into the next,” Dunster says. “Each tree becomes a living legacy and a gift that grows grander year after year.”

MalaMa Maunalua

above: Hawaiian Legacy Hardwoods is deep into planting koa seedlings.

but in just three years HLH has planted more than 140,000 trees on 500 acres. “We expect to complete another 500 acres within the next 18 months,” shares Dunster. “As these trees are establishing themselves, we are inter-planting additional native species—mamane, naio, ‘ohi‘a and ‘iliahi – throughout the forest. We are even cultivating the native shrubs, such as Hawaiian mint and Hawaiian raspberry. “When finished we will all have a completely restored cloud forest that we can all enjoy with our children and that will provide educational experiences for keiki and visitors.” The cost of sponsoring one tree is $60, $20 of which will be donated to the charity of the donor’s choice, and $1 of which will go to the Nature Conservancy of Hawai‘i. The remaining amount goes back to HLH’s reforestation initiative. HLH also supports more than 200 charities through its Legacy program and has more than 50 Legacy Partners from around the world, including cornerstone partner The Four Seasons Resort Hualalai, which has committed to the planting of 500,000 trees. To sponsor a tree or to find more information about HLH and

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Just as HLH is leaving a lasting legacy with its work restoring Hawai‘i’s native natural resources on land, Malama Maunalua is committed to returning East O‘ahu’s Maunalua Bay to its former glory. Founded in 2005 by kama‘aina of the Maunalua community— founding members include Bruce and Lita Blankenfeld, Mitch D’Olier, Alyssa Miller, Pauline Sato, Laura Thompson, Nainoa Thompson and Carol Wilcox—Malama Maunalua is a communitybased group that works in collaboration with scientists, resource managers, state and federal agencies, and private organizations to conserve and restore the deteriorating bay. “Most of the founders have lived their whole lives here. They felt like they were blessed to grow up in an abundant and thriving Maunalua Bay, and they would like future keiki to be able to experience the same thing,” says Rae DeCoito, Malama Maunalua executive director. “We work with a sense of urgency because Nainoa Thompson came out and basically said we only have five to 10 years to reverse the decline (of the bay),” DeCoito adds. “We’re real results-oriented, and we’re trying to do it now.” In just seven years, Malama Maunalua and grown from a small group of concerned residents into a statewide effort that to-date has eliminated 27 acres and more than three million pounds of invasive algae from the bay, creating more than 70 jobs in the process. Though DeCoito says there are still roughly 50 acres left to clear, Malama Maunalua has begun shifting its scope of work to the next phase: maintenance. In 2011 Malama Maunalua launched Pulama Wai: Every Drop Counts, a pilot project that is working with area residents and organizations to reduce sediment run-off from entering the bay.

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Above left to right: malama maunalua volunteers clean up canals that lead to the bay to prevent the supplanting of invasive species, while others snatch foreign algae and other unwanted species from the waters.

â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s a little bit of a new direction for us,â&#x20AC;? DeCoito explains. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve recognized that Leather Mudweed, the invasive algae, really grew because the sediment was coming down from the erosion. So weâ&#x20AC;&#x2122;re trying to attack it from all different areas.â&#x20AC;? So far, the group has helped install a rain garden at Kaiser High School, published a handbook for reducing runoff with UH Sea Grant, partnered with Waldorf School on a weekly clean-up activity, and started a neighborhood Pulama Wai project in Koko Kai/ Portlock. But DeCoito notes many of these successes would not be possible without the generous support of sponsors and partners, who provide funding, in-kind contributions, expert resources and services, and who regularly join in on projects and outreach. â&#x20AC;&#x153;We are very much a community organization,â&#x20AC;? she says. â&#x20AC;&#x153;These are major compliments that people are doing this because they love the bay, they love our community and they really feel like weâ&#x20AC;&#x2122;re making an impact â&#x20AC;&#x153;People are willing to work with an agency thatâ&#x20AC;&#x2122;s making a difference.â&#x20AC;? Malama Maunalua holds community gatherings called huki (meaning literally â&#x20AC;&#x153;to pullâ&#x20AC;?) as a way to pull the community together to pull out invasive algae, as well as other volunteer opportunities throughout the year. u To find out ways to get involved or donate to the cause, visit malamamaunalua.org or call 395-5050.

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Je t’aime

TAHITi

Extravagant travel abounds in French Polynesia.

KNOW THERE ARE PEOPLE WHO CALL THIS ISLAND “BORING BORING,” and that makes me mad. As I dive off the deck of my stylish and sexy Otemanu Overwater Bungalow at the Four Seasons Resort Bora Bora, I can’t imagine how a lagoon this unapologetically blue—set amidst a jagged green mountain that, like some sci-fi creation, seems to shape-shift every time you look at it—could ever be anything but mesmerizing. It’s my fifth time exploring the islands of Tahiti—and it won’t be my last. The reason? It’s by far the most sensual and visually captivating place on Earth. Everyone comes here to see why British sailors mutinied, a French painter was seduced, and American honeymooners routinely swoon. I remember my virgin visit in 1996 like it was just this morning, and on every trip since I’ve enjoyed watching new arrivals’ mouths go agape as they get their first Technicolor eyeful. Each and every boat transfer has been pure magic: a fragrant tiare blossom lei around my neck, a glass of bubbly in my hand, Mount Otemanu filling my camera lens, and a kaleidoscope of azure hues swirling in my wake. I don’t know about you, but it sure beats the view from my office window.

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Above: The overwater suites at Le Taha‘a Island Resort & Spa. Near right: Views of Bora Bora from the comfort of the Four Seasons Resort. Far right: Dusk over a thatched roof at Four Seasons Resort Bora Bora.

BY DONNA HEIDERSTADT

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Photo by Danee Hazama for Le taha‘a Island resort & Spa

EXPERIENCE | AFAR

Photo by rani chaves for Le taha‘a Island resort & Spa

Left: taha‘a blends native woods into the dining room’s structure. Above: Partial overwater dwellings at the taha‘a lagoon.

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Bora Bora’s lagoon is like a mirror into Mother Nature’s soul. Paddling a kayak or paddleboard, circling it on a Jet Ski, motoring across it to a private motu picnic with enigmatic Marona Atiu and to a secluded snorkel spot with eco-savvy Laurent Graziana of DiveEasy. I’ve also eyed its soothing ripples through a glass panel while being massaged with sweet monoi oil at the overwater Deep Ocean Spa at the InterContinental Bora Bora Resort & Thalasso Spa. I’ve been serenaded by the gentle lap of its waves as I’ve dined on addictive rice cracker-crusted tuna at Lagoon by Jean-Georges at The St. Regis Bora Bora Resort. And I’ve watched its glassy surface reflect a million and one stars during a midnight plunge pool soak, here at the Four Seasons, where I sit writing this. Whether I’m with someone or alone—and yes, I’ve been solo here twice—I have come to appreciate this island’s timeless allure. The world is complicated. Bora Bora is simple. You put on a pareo and pick up a good book, put away your iPhone and strike up a conversation about life with a Tahitian waiter or bartender. If you’re bored, it’s nobody’s fault but your own.

The ScenT of Vanilla & The Sheen of Black PearlS A private island resort is in and of itself a very special place. But as my helicopter lands on the palm-lined motu that’s home to Le Taha’a Island Resort & Spa, I begin to realize that this kind of privacy comes with some rather exceptional extras: a Relais & Chateaux-approved culinary team, an intimate Tahitian-inspired spa and some of the islands’ most amazing Polynesian fire dancers. Oh, and there’s a dreamy view of Bora Bora, too. I can see it from my Overwater Suite, built a decade ago but meticulously maintained. Its interior, with its walls of woven pandanus leaves and furniture of hand-carved exotic wood, has an authentic sense of place. There’s scented monoi oil in the bathroom for soothing my sun-baked hair and skin and a glasstop table for spying on loitering sea creatures. It’s all five-star and yet refreshingly laid-back. My afternoon unfolds effortlessly—a snorkel amid schools of vibrant fish in the crystal-clear lagoon, a volcanic stone massage in The Spa by Le Taha’a, and a flavorful dinner in the tree-houselike La Vanille restaurant. There are other nights to indulge in

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Photo by Gregoire Le bacon

EXPERIENCE | AFAr

the multi-course, French-Polynesian gastronomy at The Ohiri restaurant and the exciting flavors of Tuesday’s Polynesian Evening (freshly made poisson cru, addictive coconut bread) enlivened by soul-stirring drum beats and the elaborately tattooed torso of Tavita, a local fire dance legend whose thrusting legs and twirling arms propel blazing batons into the endless night sky. Mornings are a treat for the senses, too. The resort takes its name from the neighboring island of Taha’a, famed for both its fragrant vanilla and its lustrous black pearls. And while I could certainly manage to enjoy another massage with vanilla-scented oil or to linger longingly over that radiant strand of black pearls in the gift-shop for a few more days, it’s time to venture even farther afield. A SAndbAr with Style From the air, the tiny coral atoll known as Tikehau looks like a palm-tree-studded sandbar—and that’s pretty much what it is. Yet since I’m craving a bit of Robinson Crusoe barefoot adventure (albeit with fine linens and a good wine list), I can’t wait to feel that sand between my toes. The airport here is an afterthought, the VIP transfer to Tikehau Pearl Beach Resort is by a wind-inyour-hair speedboat (the only way to arrive) and my Overwater

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Villa is a spacious haven, so serene it’s like Tahiti’s version of an anti-anxiety pill. It’s my first time in the Tuamotu Atolls, the necklace of miniature atolls that’s a favored spot of scuba divers. I don’t dive, but I enjoy my own up-close encounter as I sip a glass of chilled Sancerre while a pair of juvenile black-tipped reef sharks and a small stingray swim by in the pale aquamarine lagoon just feet below my villa’s deck. A green sea turtle follows, his curious head bobbing in the current like an errant cork. I finish my wine, recline my chaise and feel the final tethers of lingering tension slip from my brain like a stray helium balloon from the fingers of a careless child. When I open my eyes, a surreal sunset is illuminating the sky in mauve and crimson and I am hungry. This may be a middle-of-nowhere atoll but the kitchen team at the open-air restaurant knows how to work it, using an abundance of Tahitian flavors (mango, pineapple, coconut, vanilla) to coax the best out of freshly caught fish and accent it with tasty imports such as foie gras and duck breast. Night here is so startlingly quiet and the sky is so star-filled that the effect is almost dizzying. On the walk back to my bungalow, I realize that I’m stranded on the best kind of desert isle there is—one with good wine, a deep-soaking tub and an alarm clock only if I so choose.

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Photos by Lam Nguyen Photo by Lam Nguyen

An UnderstUdy steps Up Moorea is the first Tahitian island I saw, fresh off an international flight and straight onto a ferry, and like your first love it’s hard to forget. What I have come to realize over my four return visits is that this heart-shaped island crowned with dramatic rock spires should not be overlooked. Bora Bora may be the star, but Moorea is a patient understudy with her own impressive resume: some of French Polynesia’s most verdant valleys, its juiciest and most flavorful pineapples, and pods of carefree spinner dolphins and migrating humpback whales. While five-star bungalows have proved elusive here, the opening of Legends Resort Moorea created a luxury experience of a novel variety. After sleeping in thatched-roof overwater bungalows for a week, winding my way up a hillside in a golf cart feels totally refreshing. And the view of Moorea’s vivid turquoise lagoon from my two-bedroom villa with its state-of-the-art kitchen makes not being anywhere near it hardly a sacrifice at all. I can cool off with a dip in my private Jacuzzi, head to the main infinity pool for a swim, a snack and some socializing or hop the shuttle boat to the resort’s private motu for a picnic or a snorkel. If I were any kind of cook at all, I could have had my fridge stocked before my arrival and given Polynesian cuisine a go. But why should I? I am more than content to have my palate pleased by the epicurean talents

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Far left: Whether dining in the evening, (right) sunning in privacy or enjoying a sunset view, (bottom) the dwellings at Legends resort are a foray into tranquility.

of Legend’s extraordinary dining venue, La Villa des Sens. Eating here, as its name suggests, is a sensory treat, from menu items such as carpaccio of bluefin tuna with scents of truffle oil to the striking and well-stocked wine cellar and vibrant and largerthan-life artwork. Island residents flock here, too, and I wisely follow them up to the poolside Lounge Bar for live music and camaraderie as tiki torches flicker at resorts below and the moon rises over Moorea’s luxury ingénue. OverwAter All the time High heels and silky sundress on, glass of Sauvignon Blanc in hand, I step out onto my balcony as the island of Taha’a slips from view and enigmatic Bora Bora inches closer on the dusky horizon. The interisland transfer is effortless, just another splendid evening onboard m/s Paul Gauguin. As I am discovering, the only cruise ship dedicated to sailing Tahiti year-round is a great way

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the 332-passender m/s Paul Gauguin is an ideal way to experience all angles of the tahitian islands.

to sample a variety of islands—five on a one-week cruise, seven on a 10-day itinerary—while experiencing exceptional service and stellar cuisine throughout. Fresh from a multi-million-dollar renovation, the 332-passenger ship’s décor is a blend of traditional meets contemporary with a color palette of mostly soothing taupe and serene pale blue. My queensized bed is ultra-comfortable and the marble bathroom has a deep soaking tub—the perfect spot to relax after a day of active kayaking from the Watersports Platform. My destination at the moment is La Veranda, a lovely all-day restaurant that come dinnertime offers one of the most impressive menus at sea: a multicourse tasting menu created by Jean-Pierre Vigato, whose Paris restaurant Apicius has two Michelin stars. I am at the captain’s table and Captain Toni Mircovic, who is from Croatia but has helmed the Paul Gauguin for more than a decade, suggests I try the tuna in three preparations from the Apicius menu. Aye aye captain; I do, and it’s phenomenal.

ON thE

Horizon: The Brando 108

The next day Paul Gauguin, anchored overnight in Bora Bora, has been transformed by Polynesian Night. My senses are elated by the lilting harmony of the onboard Tahitian performers known as Les Gauguines and the sweet aroma of tiare and frangipani blossoms as local women sit on the floor surrounded by hundreds of colorful petals they are stringing into leis and heis (flower crowns). Every passenger is wearing one and the mood onboard is one of exotic giddiness. A few first-time visitors have opted to stay overnight in a chic Overwater Bungalow at the InterContinental Bora Bora Resort & Thalasso Spa (the Romantic Escapade package is $1,850 per couple and includes welcome amenities, a candlelit dinner and a canoe-delivered breakfast), but since I’ve already done that, I simply relax and soak in the vibrant South Seas ambience. It has me wanting more and I start thinking about my sixth visit. I’d love to see the wild and undeveloped Marquesas Islands. Paul Gauguin sails there several times a year, so it sounds like a plan. u

The most-anticipated luxury resort in Tahiti in half a decade, The Brando, named for actor Marlon Brando upon whose private island, Tetiaroa, it is being built, is slated to open in late 2013. Inspired by the late actor’s original vision to welcome visitors in a sustainable way, The Brando will feature 35 spacious and modern private villas (each with a plunge pool) as well as two restaurants, two bars, a spa, a two-level infinity pool and fitness facilities. Developed by Richard Bailey, whose Pacific Beachcomber operates four InterContinental resorts in French Polynesia and the m/s Paul Gauguin cruise ship, The Brando is designed to LEED Platinum specifications to operate solely via renewable, non-fossil energy sources drawn from the sea, the sun and even coconuts. Access will be solely by air, via 20-minute flights from Tahiti to Tetiaroa’s private airstrip.

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Innovative Italian dishes infused with flavors of California. taste .. see .. relax .. be Innovative Italian dishes infused with flavors of California. taste see relax be For information and reservations contact 808-325-8000 the Four Seasons Resort Hualalai concierge at 808-325-8000 www.fourseasons.com/hualalai or visit www.fourseasons.com/hualalai HILux 6.3_128+4_NEW8.30 Gucci rv.indd 109

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TRICKS OF THE TRADE As told by Ranch at Rock Creek General Manager Maja Kilgore ROPING Guests who want to learn to rope will begin with practice on a “cattle dummy.” After this, you may be mounted on a horse and brought into the corral. Five young cattle are brought into the ring, where the basics of “riding” and “driving” cattle in front of horses are learned. Phase two of roping includes cattle separation. Ranch hands will identify and separate one cattle from the group, and the fun begins. BARREL RACING The first lesson here is to be able to canter the horse in a collected manner, in small circles, around poles and barrels. When confidence builds in the rider, so does the speed. It’s an exhausting skill to learn.

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Photo by Lynn Donaldson

Imbibing the Ranch at Rock Creek BY ZACH EVERSON H I L U X U RY OC TOBER / NOVE M B E R 20 1 2

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Photos courtesy the ranch at rock creek

Photo by Lynn Donaldson

EXPERIENCE | ImmersIon

ar EmblEm. Curlin. Zenyatta. A thoroughbred racing enthusiast, I’m accustomed to horses with flashy names conveying speed, grace and power. But saddling up for just my third time ever, the Ranch at Rock Creek’s wranglers’ experience leads them in a different direction when selecting my mount: Little Joe, whose previous rider was a young schoolgirl taking her maiden lesson. It seems a safe bet that Little Joe never sauntered up to the Kentucky Derby’s starting gate. Located in Western Montana, about a 90-minute drive from both Butte and Missoula’s airports, the all-inclusive guest ranch’s 6,600 acres include grassy ridges, alpine lakes and meadows to explore, as well as an arena for lessons. And with more than 50 horses, the Ranch at Rock Creek’s stable can accommodate all skill levels, from tenderfoots like myself to veteran riders like my wife, who grew up competing on hunter jumpers. Nearby

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Clockwise: Guests at the ranch at rock creek can watch seasoned ranch hands tackle the more intimidating cowboy games; but cattle drives, roping and other skills can be learned and enjoyed by anyone.

luxury ranches The Resort at Paws Up in Greenough, Mont. and Triple Creek Ranch in Darby, Mont. offer similar experiences. My wife’s skill level means the ranch hands at Rock Creek are fine with her taking a horse off on her own, but she opts to join me on a guided ride instead. In a Western saddle aboard Lil John, a quarter horse, my two instructor guides, college-aged women who’ve been riding almost their entire lives, give me a needed refresher on basic horsemanship: Hold both reins in one hand at waist level; to steer the horse, lift your hand in the direction you want to turn, laying the rein loosely across the horse’s neck. Put the balls of your feet in the stirrups with your heels down; that’ll keep your foot from sliding through and help you position your legs on the horse’s sides to stabilize the rest of your body. Kick the horse with your boot heel to get him to pick up the pace, pull back on the reigns to slow him down.

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The first two skills come easily; the last one proves tougher. Delivering a swift kick to a 1,000-pound animal I’m trusting with my wellbeing seems counterintuitive. An instructor points out that for my boot to even register with a beast that size, I’ve got to be forceful. By the end of my two-hour afternoon ride through rolling grassy meadows, I’m comfortable enough to speed up Lil John to a brief trot. (Afterwards, I resist asking how my performance compared to Lil John’s morning rider.) Horse-related activities at the Ranch at Rock Creek aren’t confined to mere riding. Over a four-course dinner of fresh regional cuisine (the highlight of which was a hulking Montana Beef Ribeye “Two Ways” and hearty pours from the ranch’s rather deep and spirited wine list), our 20-month-old daughter went on a stagecoach ride with the ranch’s childcare provider. In the winter, the same horse-drawn sleighs cart guests wrapped in blankets, sipping hot chocolate across Big Sky Country’s snow-covered landscape. Visitors to the Ranch at Rock Creek typically pick both a morning and an afternoon activity, although there’s nothing wrong with just sitting by the pond or a getting a signature “Saddle Sore Soak” at the Granite Spa. The next morning we arose in our tent (did I mention we were “camping?” If you can call a 630-square-foot, two-room Classic Canvas Cabin complete with gas fireplace, hardwood floor and 400-threadcount linens camping…)—and proclaimed the “glamping” (glamorous + camping) trend as the best way to immerse in the elements with a side of refinement. h i L u x u ry Oc tOber / NOve m b e r 20 1 2

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Photo courtesy the ranch at rock creek

EXPERIENCE | ImmersIon

ranch at rock creek makes sure guests have a “soft saddle” to land on after a day on the range, be it in the comforts of a luxury lodge or at the bar.

To further the good vibes, I surprised my wife by telling her that I’ve decided to forgo a chance to fly fish, hike or play paintball in order to get back in the saddle. (She then surprised me by choosing to fire pistols.) Rather than trying

Although this descent is as close to playing cowboy as I would get on this jaunt, more advanced riders can participate in group or private lessons in ranch roping, barrel racing and pole bending. At the not-to-be-missed weekly Tuesday rodeo, would-be cowboys can watch the ranch’s wrangling experts demonstrate various skills as well as ride bulls—all of which, even from the sidelines, builds quite the appetite. Thankfully, this event is preceded by a cookout with gourmet touches. Although you may spy the odd red-checkered tablecloth, atop it can be found hand-crafted bison burgers, local ribeye steaks and a plethora of Montana microbrews. With the horses parading out for their two-day rest, I would mingle over fine ranch fare with guests that arrived from as far the Netherlands, Austria and Saudi Arabia. This came as less of a surprise after my chat with the Ranch’s owner, Jim Manley—over a rather tasty microbrew—

The next morning, we arose in our tent … and proclaimed the “glamping” (glamorous + camping) trend as the best way to immerse in the elements with a side of refinement. to pick up a new skill on this second ride though, I decided to get more comfortable on a horse. This trip was a bit more adventurous, navigating my steed up a narrow rocky path and riding along a ridge before descending a rolling green hillside dotted with grazing cattle.

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who also happens to own the boutique investment firm, Atlantic-Pacific Capital. He admits that he spent 25 years looking for the ideal locale, staff, builder and so forth before opening Rock Creek. Before the sun set, I would find myself at the sporting clays course, knocking whizzing ceramic pigeons out of the big, blue sky. Later that night I “saddle up” one last time at the Ranch at Rock Creek; on this occasion it’s in a far more familiar setting—a bar. At the Silver Dollar Saloon, guests sing karaoke, watch movies and bowl. Yet, with the recent memory of getting one-upped by someone one-fifth my age, I’m content to sit on one of the Western saddletopped barstools, where it’s the tasty (if not a bit grizzled) Montana whiskey that is giving me the swift kicks. u

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FOR EXCLUSIVE OFFERS AND ONBOARD BENEFITS CALL WENDY GOODENOW, CTC OF HNL TRAVEL 808.440.9651 ALASKA ASIA/PACIFIC CARIBBEAN CANADA/NEW ENGLAND MEDITERRANEAN NORTHERN EUROPE SOUTH AMERICA Fares listed are per person in U.S. dollars, based on double occupancy. All fares and offers are for new bookings only, are capacity controlled and subject to availability, may not be combined with other offers and may be withdrawn at any time. At the time of your purchase, fares may be higher. 2-for-1 Fares are based on published Full Brochure Fares; fares may not include Personal Charges, Optional Facilities and Services Fees as defined in the Terms and Conditions of the Guest Ticket Contract. *Air Inclusive Program applies to economy, roundtrip flights only from select U.S. & Canadian gateways: ATL, BOS, CLT, DFW, DEN, EWR, FLL, HNL, IAD, IAH, JFK, LAX, LGA, MCO, MIA, MSP, ORD, PBI, PHL, PHX, SAN, SAV, SEA, SFO, TPA, YUL, YVR, YYC and YYZ. Advertised fare includes all air surcharges, airline fees and government taxes. Some airline-imposed personal charges, including but not limited to baggage, priority boarding, and special seating, may apply. For details visit exploreflightfees.com. Air routing, scheduling and air carrier are at the discretion of Regent Seven Seas Cruises. Air Inclusive Program and Air Upgrade Offers are not combinable with 3rd and/or 4th guests in a suite. FREE Unlimited Shore Excursion reservations are accepted on a first-come, first-served basis. Regent Seven Seas Cruises reserves the right to correct errors or omissions and to change any and all fares or promotional offers at any time. Complete terms and conditions may be found in the Guest Ticket Contract. Ships’ Registry: Bahamas ©2012 Regent Seven Seas Cruises.

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Photos courtesy Shelter co.

EXPERIENCE | ImmersIon

Roughing it, in HIStyle Found the perfect spot to set up camp? Now find fitting “accommodations.” By Margie Jacinto

he great outdoors carries an appeal to many; but admittedly for some, the hassle of setting up your temporary home on the range often diminishes the thrill of being outward bound. The beauty of lying under the night sky, sitting around the campfire and exchanging stories can easily be marred by a droopy tent, lumpy sleeping bags and the lack of other creature comforts that you’ve come to call “necessities.” The concept of “roughing it, without roughing it,” came to Shelter Co.’s Kelsey Sheofsky—a Cali-based, creative events director—out of sheer frustration. “I’ve planned events for the past five years and was always getting frustrated with having to pick locations based on available lodging… I thought, what if we bring the lodging to the location?” Shelter Co. can set up luxury, European-style tents at your desired location (yes, they even service Hawai‘i), complete with wood-frame bed, 400-threadcount sheets, area rugs, seating and electricity. And if you’re looking for even more add-ons, you’re in luck. From children’s furnishings and games to stocked coolers and organic toiletries, Shelter Co. can custom-create sumptuous, amenity-filled lodgings in locales you never thought possible. Other top-flight additions include restrooms, showers, fire pits, a mess tent stocked with cooking supplies, common area lighting, dog tents and more.

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Clockwise from top left: A “camping kit” containing soap-on-a-rope, bottled water, a s’mores set and other Shelter co. amenities; a room within a view—enjoy european-style tents, an Adirondack-chair-furnished lounge area and more; each luxurious tent comfortably sleeps two.

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“We love that being outdoors no longer has to hinder your possibilities … It’s exciting to be able to get people out of their comfort zones and into the great outdoors in a surprisingly comfortable fashion,” says Sheofsky. Her client requests have been both big and small. One of Sheofsky’s most unique involves a party of 30. She shares, “We have an event coming up where we are setting up a whole camp and catering for 30 people up in the mountains of Squaw in Lake Tahoe. The guests are either hiking or taking the ski lifts to get to the location. It’s super remote and not somewhere you can normally pitch a tent so it will be a very unique experience.” Tents start at $750 per weekend with a three-tent (or $2,000) minimum, plus travel fees where applicable.

Outside of California, a month’s notice is preferred. If you happen to be in Sheofsky’s neck of the woods, she highly recommends camping in the redwood forests of the Santa Cruz Mountains. But one site on her list is located right here in the islands—Polihale State Park in Kaua‘i. “We stopped [there] when we were on our honeymoon and would love to return and camp there at some point.” Feel free to ask Sheofsky for location ideas as well. She’s an outdoor girl herself and has an extensive list of exquisite areas to help you find the ideal place where you can have your next outdoor (yet pampered) excursion. u

For more information visit www.shelter-co.com.

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SAVOR | TASTE

ICH W D N UB SA L C S ’ THERRT SERIES A F D RIEL GRATNONE OF A TWO-PA R EAH F L U Y B O R PA APHY NOT Y TOGR O H P | LEN NA FO A L A BY

Clockwise, from left: Chef Mariano Lalica’s roasted local beet and asparagus is a favorite; The Plaza Club’s seafood “Louie” salad boasts lump crab meat and fresh catch; Waialae Country Club’s lemon soy chicken with cake noodle blends Far East flavors with local Hawai‘i produce; Lalica’s Chinese chicken salad with char siu, almonds and ginger.

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rom the extensive oFFerings of premier country clubs to the first-class amenities of city clubs, there are many advantages of holding membership to a private club. Knowing that the “members only” slogan is meant especially for you certainly has its privileges. Waialae Country Club and The Plaza Club are two of Hawai‘i’s most sought-after, private membership clubs, where patrons can escape to a world all their own. Waialae Country Club, located beachside at the eastern end of Kahala Avenue, offers a world-class haven on its 18-hole, PGA-worthy championship golf course. Tennis courts and a sprawling clubhouse are just a few additional perks. Venture downtown into Honolulu and you’ll find The Plaza Club situated on two picturesque floors within Pioneer Plaza. This club is the destination of choice for business meetings, special events and pau hana gatherings for its community of more than 800 members who use this space to share ideas, build connections and often close important deals. While both clubs set the standard for excellence on so many levels, any food enthusiast would be happy to know that Waialae Country Club and The Plaza Club embody a passion for superlative cuisine. “We currently have 1,200 members at Waialae Country Club,” says general manager Allan Lum. “We have members from Hawai‘i who run the gamut of ethnicities not to mention quite a few members from the mainland as well. So in order to try and satisfy all palates, we have quite a diverse menu.” “The dining experience is what we’re absolutely known for,” adds Plaza Club general manager Dan Bower. “We have such a captive audience, so we always have to come up with invigorating dining concepts to keep our members from getting bored.” h i L u x u ry Oc tOber / NOve m b e r 20 1 2

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SAVOR | TasTe

Above: Waialae country club’s ice cream torte. Right: Plaza club’s Kona Kampachi with white prawns and lemon-curry sabayon.

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Be it classic club fare or signature local favorites, both clubs will cater to your every want—which, of course, is the nature of a private club. Mariano Lalica is executive chef at Waialae. Classically trained in San Francisco, focuses on using the freshest ingredients and local fishermen’s catch. His self-described masterpieces include Waialae Room lunch items like Chinese chicken salad, in which almonds, homemade char siu, chicken and pickled ginger lie atop a bed of shredded romaine tossed with a hoisin vinaigrette. His roasted beets and asparagus salad is a rising favorite; lemon soy chicken with cake noodle satisfies those looking to the Far East for flavors, as is with the ever-popular oxtail soup. Lum says it’s this last dish that sets Waialae Country club above the rest. “We go through about 140 pounds of oxtail a week,” Lalica says. “We roast the oxtails and then simmer it for three to four hours in a secret broth. It’s garnished with mustard cabbage, ginger, cilantro and green onions. Of course, you can’t forget the side of soy mustard.” And while local delights manage to take the forefront at Waialae Country Club, it’s the storied club fare of yore that shines brightly at The Plaza Club. According to The Plaza Club’s executive chef, Randy Whiteford, seafood “Louie” salad—perhaps their most widely popular dish among regulars—boasts an impressive medley of smoked marlin, spicy tuna, lump crab, prawns, tomato, hard cooked egg, asparagus and avocado splashed with a spicy “Louie” dressing. “We are an exceptional venue for lunch,” Bower says, motioning to both the Hokulani dining room and the Sunset Lounge. “Twenty percent of the menu changes every week, so we always have fresh specials,” he adds, noting a special Kona Kampachi the day we stopped by, that will grace dinner plates alongside grilled asparagus and white prawns with a lemon and curry sabayon. Wagyu Beef is another specialty at The Plaza Club, most recently paired with faro risotto and Belgian endive, finished with a bordelaise sauce. “We have the capability to really take our food to the highest levels. Everything is exquisitely well-prepared with wonderful ingredients,” Bower says. “We also do a lot of luxury wine dinners.” u Waialae Country Club is located at 4997 Kahala Ave. For hours and more information, call 734-2151. The Plaza Club is located at Pioneer Plaza, 900 Fort Street Mall 20th and 21st floors. Call 521-8905.

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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 | Fine Food

Consider

The OysTer A culinarian/author takes a stroll down a soupy lane. By NaNi sTeele | PhOTOgraPhy By gweNdOlyN Meyer

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here’s noThing like The Pacific To draw me home; the vast ocean of blue that stretches as far as the eye can see on any given day. Or the sleepy shorelines that beckon on a fog swept morning, the mystery of the retreat, ducking under branches dripping with dew, nimbly following a narrow trail out to the edge, before climbing up towards the light. Today, I’m struck by the ease in which I make my way; the certain path of memory that carries me forward as I talk and reminisce with my aunt is seemingly effortless. Sunday night dinners, business, new and old events are as much a part of the conversation as the recent loss of a family friend. How losing her changes my vision and understanding of my story—how I knew something was about shift—the sort of occurrence that could only happen upon a return to my roots. Nestled in the beauty that is unique to each of us is the place where we are born. Perhaps (but maybe) in the physical sense, yet more likely, it’s spiritual. It holds a particular kind of power—at once briny and sweet, tender and forgiving. Around the family table we let down our guard, we eat and share stories and, if we are lucky, we become whole again. With family, we often see ourselves reflected in one or the other. Perhaps it’s as mundane as a facial expression, or the flick of the wrist. Sometimes it’s in the remembrances. Like outings to the harbor for a cup of flour-thickened chowder, or harvesting mussels off the California coastline rocks at low tide in winter, or plucking opihi from a borderline treacherous Hawaiian cove. We each have our own take on that experience, a sense memory that is significantly different or the same. I like to think that I have a little of my grandmother in me, the way she cooked and approached the art of gathering people around the table. And, the way she made a killer soup on a cold coastal evening after sending us out in the weather to play. As a kid I spent a fair amount of time in my grandmother’s kitchen, following her lead when it came to preparing food and engaging

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OYSTER STEW

This delicious stew is hearty and full of flavor. Ingredients: 2 knobs of butter (about 4 tablespoons) 1 leek, finely chopped 1 Yellow Finn potato 2 cups whole milk or heavy cream Thyme leaves 6 fresh oysters Pinch of paprika Salt and pepper to taste Splash of sherry

Oysters shimmer on a bed of rock salt; the fruits of the sea, oyster stew, as photographed by Gwendolyn Meyer for her forthcoming book, Oyster Culture. (www.oysterculturebook.com).

people. Learning how to chop not one onion, but several, to make a large pot of soup, enough to feed the army of friends, family, and employees that she catered to nightly. She taught me how to sauté the onions in butter and olive oil until they were translucent and lightly browned, before adding the other ingredients, simmering until the vegetables were just soft and the flavors melded. As with most of her cooking, she went at it simply, adding ingredients by the handful, tasting as she went, adding a pinch of salt and a generous grind of black pepper to finish. And yet, with all the delicious meals my grandmother made, all the vintage trays of vegetable relishes she set out at the table, the saltines with cold pats of salted butter she served, the bowls of hearty soup on a chilly day—warm as love—when asked if it is possible, as MFK Fisher does in her slim book Consider The Oyster, that someone might have never enjoyed the pleasure of a Sunday night supper in winter, when crackers are served with a steaming, creamy oyster stew, I realize, I never had. Until now. ◆

Procedure: Melt a healthy knob of butter in a saucepot and add 1 finely chopped leek, the white parts only. When the leeks begin to soften, add 1 peeled and diced Yellow Finn potato. Add 2 cups whole milk (or use heavy cream for a richer stew), a pinch of salt and a few thyme leaves. Simmer until the potatoes are just tender. Add no less than 6 freshly shucked oysters with their liquor. Cook, stirring on occasion, until the oysters plump and begin to curl around the edges, about 5 minutes tops. Add a pinch of paprika and freshly ground black pepper to taste, along with another knob of butter. Stir to combine, then pour into bowls and serve immediately. A splash of sherry to finish makes it very fine. Serves 2.

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SAVOR | WINES

Wine The art of pairing cigars with fine ports and more BY PATRICK OKUBO, MASTER SOMMELIER

IGAR AND BEVERAGE PAIRINGS, like any other pairing, depend on the person, the flavors they tend to enjoy and the experience in which they are imbibing. As a sommelier, suggesting a pairing—a very particular type of cigar and a beverage—truly depends on the preferences of the consumer. Yet more often than not, the avenue that leads me to the “right” choice for a client includes weeding out flavors they do not enjoy as equally as finding those they do. For example, I have an extremely delicate palate; the instant the smallest dash of Tabasco touches my mouth, the result includes a sheen of

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Not?

sweat that doesn’t pair well with public outings. So I try to avoid the fiery pairing of a big Gurkha cigar with Jack Daniels. Others may love the heat and sweetness of Jack Daniels with their big cigars. It creates a spiced, macerated black cherry flavor that can linger in their mouth. This full-throttle flavor from the cigar and drink combo is truly a “manly” feeling. Maybe that’s your thing. The ideal pairing for guys like me, who prefer the flavor of the smoke but not the power and heat of it, are matching a cigar with cloyingly sweet beverages. Think dessert wines such as Sauternes (a honeyed white dessert wine), a fortified wine

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Above: Gurkha offers and array of cigars with varied flavors, one of which—their Cellar Reserve—was actually designed to be paired with liquors. Far left: Ashton’s Aged Maduro is one of Okubo’s favorites. Below: Port is the quintessential wine to pair with a cigar. Photos courtesy of brands.

like Port or a liqueur with sugar in it. Take a sip of one of these sweet nectars and let it coat the inside of your mouth right before you take a puff… now that’s what I enjoy. The sugar coating keeps your mouth from burning while enhancing the cigar’s flavor. Try to match the lightness of color to the cigar; a lightcolored Chateau Gravas Sauternes with a Montecristo White. Or a Tatuaje Maduro with Tia Maria coffee liqueur will match the dark roasted flavor. My personal favorite is the Drew Estates Legends amaretto-infused cigars with Disaronno. It’s very difficult to pair cigars with light bodied wine— meaning those with lower alcohol and sugar. I once had the opportunity to taste a very rare Cornas—a French Syrah with smoky, leathery, beef jerky, and cedar flavors. It tasted great before I lit up the cigar, but bitter after we started smoking. If possible, try to stay away from dry wines as they will get overpowered. I recently had a cigar with a glass of EOS Tears of Dew Moscato (from Paso Robles), and it was wonderful combination, thanks to the rich and heavy nature of this sweet wine. Conversely, I’d stay away from a Moscato d’Asti, which is too light for this pairing. For thought: Remy Martin Cognac boasts sultry fruit flavors, where Macallan Scotch, touts smoky tones. Cazadores Anejo Tequila adds a sweet, sappy flavor that’s rich and full of body. The possibilities of pairing these “brown spirits” and a rolled cigar are as endless as there are differences within the Scotch category. For example, the Islay brands are smokier while the Speyside Scotches are sweeter and smoother. Beer also pairs well with cigars, but can range in complexity. Starting with the most simple, a pau hana Asahi after a hard days’ work might fare well from a few puffs is a pretty good combo. I

know I’ve done this more than any other pairing. On the complex side, Chimay Red label, with its seven percent alcohol and robust flavors, goes well with an Ashton Aged Maduro smoke, the sum of these parts creating something rather decadent. The feeling of drinking a beer while smoking a cigar is not just about sipping and tasting—it’s more refreshing, as the cigar heats the mouth and the beer cools it before the next puff. Bolster the whole experience with some truly rich beers, like Ola Duhb, a dark oil porter aged in Highland Park Scotch barrels. Add a Maduro cigar with a pint of this and you’re in for an amazing experience. The last category for pairings are for those who need that cigar in the morning before work or maybe just don’t drink alcohol: it’s the non-alcoholic beverage pairing. As cigars, wines and spirits differ greatly within their respective categories, so does coffee. Test a rich and full French press with a dark French roast and a Maduro cigar. A lighter, drip-filtered city roast coffee for will pair nicely with a lighter cigar. Espresso works too, but your cigar will most likely outlast it—unless you can handle a quadruple shot, and a few hours of feeling amped. Ginger beer is another awesome way to add some sweet spice to your smoke. And don’t forget the array of artisanal, spicy ginger ales out there that have enough sugar to put you back into the dessert wine pairing category. The most fun will be testing all of these out to see what you like best. There’s no right or wrong answer, of course. And there’s no need to limit your experimentation to the above listed; try mixing and matching your favorite brand of cigar with dark rums, tequila, red wines, non-alcoholic drinks, different foods—and of course good company. ◆ H I L U X U RY OC TOBER / NOVE M B E R 20 1 2

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SAVOR | SPIRITS

Bitter Banter The cocktail world collides with custom tinctures. By Brian Berusch

hile doing research for a story in the last issue of HILuxury, one of the first master mixologists to ever hold that title said to me: “Bitters are like the salt and pepper of the cocktail world.” What Tony Abou-Ganim couldn’t have known was that it sent me down an avenue which resulted in calls to Milwaukee, Seattle, Brooklyn and Munich, Germany. It turns out—which Abou-Ganim was already well aware of—that our fine nation is in the early stages of bitters renaissance. “Before prohibition, there were recipes from all over the world for bitters. Most bartenders had their own homemade concoctions,” says Nick Kosevitch, maker of Bittercube bitters, based in Wisconsin. He and his partner Ira Koplowitz agree that after prohibition ended, the momentum bitters initially had completely ceased, as focus shifted to bringing new types of alcohol to market. “We’re just getting back to where things left off,” Kosevitch adds. What exactly are bitters, anyway? And why should you care? There’s very good reason, in fact. For one, according to Hawai‘i’s most famous mixologist (and NYC bar and lounge owner) Julie Reiner, “Bitters are the glue that hold many a cocktail together. A Manhattan or Old Fashioned without Angostura or Pechauds would be nothing. Nothing.” Bitters began as tonics for the stomach. They were born in the apothecary; a mixing and matching of botanicals, boiled down and reduced to tinctures and oils, eventually blended with high-test alcohol for preservation means, only. Somewhere along the line, someone added a palatable flavoring, and noticed that in addition to boosting the depth of flavor of a cocktail, it also eased the gastrointestinal tract. A win-win! One drink slinger that has put a lot of time into the crafting and packaging of bitters is Stephan Berg, maker of The Bitter Truth line. Based outside of Munich, Germany, Berg was a veteran bartender that had seen literally hundreds of ports of call—he worked on a cruise ship. After using Angostura exhaustively, he began mixing his own batches. In 2006 he made his way to the finals of a contest where he met

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Alex Hauck—an equally enthusiastic maker of bitters. They teamed up, collaborating on nearly dozen flavors, and launched The Bitter Truth to a very receptive American market that was on the heels of the farm-to-table culinary movement. The two went hand-in-hand. After hand bottling 25,000 bottles, The Bitter Truth partnered with an Austrian company to meet growing demands; the trend seemed to be on an upswing. San Francisco’s Cantina bar owner, drinks consultant and Bombay Sapphire brand ambassador Duggan McDonnell is equally as enthused about the surge of newly packaged and available bitters. “Bitters in cocktails is a necessity,” McDonnell says, who would formerly mix his own large batches of two different bitters for use at Cantina, and now finds pleasure in “letting the experts” craft for him. “It helps the cocktail understand what it’s doing.” Kosevitch and Koplowitz (from Bittercube) are also on-the-ground drink slingers who each own a handful of drinking establishments, between Minneapolis, Madison and Milwaukee. “We wanted a bigger palate from which to paint from,” says Koplowitz, noting that Bittercube uses all natural product, drawn from “hundreds” of spices they use for mixing and matching. “We price ourselves on our bitters being very versatile. You can make six different variations of the gimlet with them, and then add it do a vinaigrette or in cookie dough.” Bittercube’s offerings have names like “Blackstrap” (rich in cinnamon and smoke), “Jamaican #1”/“Jamaican #2” (the first heavy in allspice, clove and black pepper; the latter hints with grapefruit, ginger and hibiscus), and “Bolivar” (also big on cinnamon but bolstered with jasmine and chamomile florals, ideal as a champagne or brandy additive) One similarity between all the makers and mixologists we chatted with is their references to Peychauds and Angostura bitters. “My advice to people, since it’s still a little early in the trend of new bitters and the wonderful flavors that are just coming to market,

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bittercube and the bitter truth are two of a half dozen “new school” bitters makers that have found dedicated followings over the last few years.

is to understand Peychaud’s and Angostura before you delve deep. Get the basics—most of the funky stuff that’s being made isn’t meant for the home bar. A bartender with a bolstered spice rack who can create endless possibilities, that’s different.” Reiner also had a fabulous suggestion—one that certainly would have saved me some grimaces and winces as I tasted my way through a dozen different bitters during R&D for this story: She suggests putting a single drop of bitters in your hand, rubbing them together, and then smelling it. “Bitters are all about the roots, the spices, the herbs involved. It’s more sensory than just taste. After that, it’s all trial and error,” she adds, pointing to her favorite Tiki Bitters from Bittermans. She makes a “Bitter Wench” cocktail that combines rum and Bulleit whiskey with raw sugar syrup. The Tiki Bitters adds a cinnamon and allspice punch that brings the whole libation home. Both Reiner and McDonnell alluded to a pending release (at time of press) by the “King of Cocktails” Dale DeGroff: A pimento bitters he hand-blended himself. Here at home, Kaimuki’s Salt bar manager Julian Walstrom

may be the most bitters savvy on island. In his words, he sees two types of cocktails—the classics followed by fruit-based cocktails. “I try and bridge the two—which is sort of tiki style—by making spirit-based cocktails and adding citrus and bitters, which is unique,” Walstrom shares. He too has been tipping Angostura and Peychaud’s for some time, and is now playing with The Bitter Truth’s grapefruit bitters (in a lovely Hemingway Daiquiri) as well as their chocolatemole bitters (the punchy Oaxacan Negroni). Walstrom also mentions a Seattle company called Scrappy’s that makes a fine celery bitters, which he pairs with many a gin drink. Seated in front of an array of glasses, some seltzer water, perfectly square (and clear) ice cubes, a handful of tasty spirits (tequila, rum, vodka and whiskey), I stare down a “Travel Pack” of Bitter Truth tinctures that includes Grapefruit, Creole, Chocolate and one titled Jerry Thomas, named after the most famous bartender (and author/ bon vivant) of the 19th century. Berg tells me that some of the ingredients he would mix into his bitters have been banned—like Virginia snake root—which of course, intrigues me all the more. Indeed, the possibilities are endless. u

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