The Jewel of Palm Beach 2020

THE MAR-A-LAGO CLUB 2020 VOLUME XXV

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33 sunset avenue, westhampton beach 14 main street, southampton village

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“Saunders, A Higher Form of Realty,� is registered in the U.S. Patent and Trademark Office. Please refer to our website for the names under which our agents are licensed with the Department of State. Equal Housing Opportunity.

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Contents VOLUME XXV

08 WELCOME FROM THE MANAGING DIRECTOR 10 SPOTLIGHT: DIVINE WINE Trump Winery in Virginia is expanding production—and winning prestigious awards along the way. BY EMILY HALL 14 ROOTED IN SERVICE Meet five loyal staff members who work tirelessly to take care of club members, their guests, and the property itself.

BY EMILY HALL

20 FEAST YOUR EYES...

On these delicious dishes and desserts prepared by Mar-a-Lago chefs.

PHOTOGRAPHY BY JERRY RABINOWITZ

34 A-PLUS AVIATION Captain John Dunkin takes us aboard the elite fleet of Trump Organization aircraft. BY MARY THURMAN YUHAS 38 SHOWSTOPPING SOIREES When you host your event at Mar-a-Lago, you’re in for a legendary ride.

BY LIZA GRANT SMITH

46 POSH PAPARAZZI

COVER PHOTO

Scott Erb/Donna Dufault Photography

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SCOTT ERB/DONNA DUFAULT PHOTOGRAPHY

56 DIRECTORY OF SERVICES

THE JEWEL OF PALM BEACH

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The finest and most extensive collection of Hermes, Chanel and other luxury designer resale merchandise on the Island of Palm Beach.

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GIUSEPPE ZANOTTI, CELINE, VBH, HERMES, CHANEL, OSCAR DE LA RENTA, PUCCI, LOUIS VUITTON, GUCCI, MISSONI

THE MAR-A-LAGO CLUB, L.C.

THE JEWEL OF PALM BEACH Publisher Terry Duffy Editorial Director Daphne Nikolopoulos Editor Michelle Lee Ribeiro Creative Director Olga Gustine Art Directors Ashley Meyer, Jenny Fernandez-Prieto Contributing Writers Liza Grant Smith, Mark Spivak, Mary Thurman Yuhas Contributing Photographers Ariela Grumaz, Jerry Rabinowitz Digital Imaging Specialist Leonor Alvarez Maza Advertising Publisher, Naples Kaleigh Grover Advertising Sales Manager Deidre Wade Account Managers Kathleen Beuttel, Melissa Zolin Schwartz, Dina Turner, Meegan Wyatt Marketing Manager Shalyn Ormsby Sales Assistant Ashley Fleak Production Production Manager Selene M. Ceballo Advertising Design Coordinator Jeffrey Rey Production Coordinators Brian Beach, George Davis Production Assistant Kassandra Kallen Operations Chief Operating Officer Todd Schmidt Process Integration Manager Sue Martel Digital Operations Manager Bill Fleak Circulation/Subscriptions Administrator Marjorie Leiva Distribution Manager Judy Heflin Accounts Receivable Specialist Lourdes Linares Administrative Assistant Annie Portuondo

“Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.”

-Dr. K.D. Rose Glamoclija, R.N. Founder & Administrator

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PUBLISHERS OF Palm Beach Illustrated • Naples Illustrated • Palm Beach Charity Register • Naples Charity Register • Palm Beach Relocation Guide Art & Culture: Cultural Council of Palm Beach County Salut!: Naples Winter Wine Festival • Traditions:The Breakers The Magazine of 5th Avenue South • Palm Beach 100 Naples 100 • The Jewel of Palm Beach:The Mar-a-Lago Club Pinnacle: Jupiter Medical Center Foundation • Florida Design Florida Design Naples • Florida Design Miami Florida Design Sourcebook • South Florida Baby and Beyond Waypoints: Naples Yacht Club • Collect Naples on the Gulf: Naples Chamber of Commerce Community Foundation of Collier County Community Report Published by Palm Beach Media Group North P.O. Box 3344, Palm Beach, FL 33480 Telephone: (561) 659-0210 • Fax: (561) 659-1736 www.palmbeachmedia.com Copyright 2020 Palm Beach Media Group North. All rights reserved.

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For those with a vision

Offered at $7.1M | For information on this and all other properties please contact me at 561.329.0019 Carole has been recognized as a top producer in the luxury real estate market for over 35 years with transactions of half a billion dollars. Since joining Sotheby’s International Realty 28 years ago, she has been recognized as being among the top 1,000 (the top 1.7%) of all sales in the country.

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Carole Koeppel

Senior Global Real Estate Advisor

561.329.0019 carole.koeppel@sothebyshomes.com visit: carolekoeppel.com Operated by Sotheby’s International Realty, Inc.

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The Jewel of Palm Beach

GIAN ANDREA DI STEFANO

WELCOME Welcome back to another fantastic season at The Mar-a-Lago Club. We hope you had an enjoyable summer and are as excited about the upcoming season as we are.

This edition of The Jewel of Palm Beach covers an array of topics that offer an inside look at what—and who—makes Mar-a-Lago tick.The club is perhaps best known for its truly incomparable events, which so many guests and members have experienced over the years. “Showstopping Soirees” (page 38) intimately illustrates exactly just what goes into creating such an unforgettable party.

We have expanded our beverage-centered experiences for members and have again planned evenings such as a Paint & Sip ladies’ night, a gentlemen’s Cognac & Cigar night, and our always well-anticipated upscale Wine Dinners.

Complementing these endeavors, “Divine Wine” (page 10) offers an update on the latest developments at Trump Winery in Charlottesville, Virginia.

“Rooted in Service” (page 14) is close to our hearts because it profiles staff members from five different departments, each a crucial part of Mar-a-Lago.

These team members are fine representatives of all of the loyal, behind-thescenes associates who make Mar-a-Lago exceptional.

Last but not least, if you have ever wondered about the intriguing aircraft inscribed with the eponymous Trump name you spied prestigiously sitting on a tarmac, the inside story is told by Captain John Dunkin, director of aviation and chief pilot for the Trump Flight Department, in “A-Plus Aviation” (page 34).

As always, we close out the issue with “Posh Paparazzi” (page 46), photographs of the many members, guests, and luminaries who celebrated with us last season. We look forward to having you join us this year and sharing everything wonderful that Mar-a-Lago has to offer.

Live well,

SCOTT ERB/DONNA DUFAULT PHOTOGRAPHY

Bernd Lembcke Executive Vice President Managing Director

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PALM BEACH 235 Worth Avenue A, Palm Beach, FL 33480 Tel. 561- 701- 0613 jewelmer.com

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Spotlight

DIVINE WINE

TRUMP WINERY IS EXPANDING PRODUCTION—AND WINNING PRESTIGIOUS AWARDS ALONG THE WAY

BY EMILY HALL

Clockwise from top:Trump Winery is located in the foothills of Virginia’s Blue Ridge Mountains; winemaker Jonathan Wheeler; 32 new acres of red and white grapes add to the vineyard’s 200-plus acres under vine.

The potential for new red and white wines is

to be producing with the 2020 har-

exploding at Trump Winery, located in the foothills

vest, followed by the red a year later.

of the Blue Ridge Mountains near Charlottesville,

We are experimenting and very happy

Virginia. In the coming months, this glorious winery

that we now have 200-plus acres un-

will reap the rewards of its planned expansion. Wine-

der vine.” Those acres include Pinot

maker Jonathan Wheeler has planted 7.5 new acres

Noir, Chardonnay, and Pinot Meunier

its estate-grown fruit. It has an elevation between

of Sauvignon Blanc (a grape variety that originates

for the sparkling program; Chardonnay, Sauvignon

600 and 1,100 feet and high-density plantings.

from the Bordeaux region in France), 7.5 acres of

Blanc, Semillon, and Viognier for the still white wines;

“Trump Winery is a beautiful, special place where

Viognier (white wine with low acidity), and 17 acres

and Merlot, Cabernet Franc, Petit Verdot, Cabernet

everything is focused on quality and our manicured

of Petit Verdot (a full-bodied red with floral expres-

Sauvignon, and Malbec for the reds.

vineyards,” says Jim Cheer, national sales manager

Virginia’s landscape and climate offers a fine en-

for the winery. “We are all excited about the new

“We expanded our white and red production

vironment for the cultivation of vineyards. (Its posi-

plantings and keeping up with consumer interests and

because we have great fields with good sun expo-

tion on the 38th parallel is like being located in

trends so more people become aware of our wines.”

sure,” says Wheeler, an internationally experienced

southern France or northern Italy.) As a result, the

The past year has been an exceptional one for

winemaker who began his career as a teen in the

state has been producing wine for more than four

grape production at Trump Winery—especially the

Finger Lakes region of New York and now heads

centuries. At nearly 1,300 acres, Trump Winery is

reds, which get more concentration of flavor and

Trump Winery’s award-winning sparkling, white, and

the largest vineyard in Virginia producing quality

good aging. “Lots of sun and long stretches of dry

red collections. “We expect the new white grapes

terroir-driven sparkling white and red wines from

weather make 2019 the best vintage I’ve seen in

sions of violet).

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From top: A panoramic view of the vineyards at Trump Winery; the 2014 Blanc de Blanc, the winery’s flagship, was named best sparkling at the San Francisco Chronicle Wine Competition last year; the Tasting Room at Trump Winery.

Virginia,” says Wheeler, who has been making wine

time,” says Wheeler. “I am always focused on improv-

in the state since 2006.

ing the quality of our wines, starting in the vineyard.

For certain, Wheeler and his team have a great

So to have a panel of esteemed professionals rate

deal to celebrate. In 2019, Trump Winery took

our 2014 Blanc de Blanc as the best sparkling wine

home the coveted Sparkling Sweepstake award at

validates all of our hard work and dedication. I am so

the San Francisco Chronicle Wine Competition for its

proud of the vineyard and of our winery team.”

2014 Blanc de Blanc. The country’s largest competi-

Visitors to Trump Winery can enjoy the Tasting

tion for North American wines is a four-day affair

Room, open year-round six days a week (it’s closed

where 60 professional judges taste, evaluate, and

on Tuesdays). While admiring the views of the moun-

determine the winners in categories ranging from

tains, vineyards, large lakes and lush landscapes, they

Sparkling, White, Rosé, and Red to Dessert, Cider,

can choose from two options—a standard tasting or

and Label. Last year, Trump Winery competed with

a sparkling wine tasting. A marquee “bubbles” sign

more than 6,800 wines produced at 1,132 winer-

behind the bar showcases beautifully bottled Trump

ies. The event concluded with a final tasting of the

wines, crystal goblets, namesake shirts, caps, and other

“best of the best” before Sweepstake winners were

retail products. The room is further enhanced by a

awarded in each category.

menu of regular events and charity fundraisers for

“This is done blind,” Cheer says of the tasting.

local groups.

“They pull the wine out of a bag. Blanc de Blanc is

Says Cheer: “We are excited for people to visit

our flagship wine, and it is a pleasure to represent.

our Tasting Room and sip our wines, learn how

It is quite an honor to win this prestigious award.”

they are made, and enjoy the beautiful mountain

Mike Dunne, wine columnist for the Sacramento

surroundings of central Virginia.” d

Bee, wrote that the 2014 Blanc de Blanc “stood out for its fine color, precise beads, boldness, and persistence. Its citric fruit was buoyed by snappy acidity and complicated with a yeastiness more often identified with Champagne than American sparkling wine.”

Wheeler says Blanc de Blanc has been his favorite wine to produce year after year. He notes that it has consistently won gold medals and best-in-class designations over the years, but this is the first win of such a top award at the Fabergé egg of wine competitions.

“It is thrilling to take home this award for the first

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THE MAR-A-LAGO CLUB

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Love where you live.

Simon@IsaacsRealEstate.com 561.818.3936 Palm Beach | New York | London

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From left: Jeffrey Davis, Nelsi Bonfante, Julie Miner, Fredy Villa, Keon Steele

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Service

ROOTED IN

MAKING SURE CLUB MEMBERS AND THEIR GUESTS ARE WELL TAKEN CARE OF AND AT EASE IS WHAT MAR-A-LAGO IS ALL ABOUT. MEET FIVE LOYAL STAFF MEMBERS WHO WORK BEHIND THE SCENES TO DO JUST THAT.

BY EMILY HALL | PHOTOGRAPHY BY ARIELA GRUMAZ

JEFFREY DAVIS

Agronomist/Landscape Superintendent An agronomist and landscape superintendent for both The Mar-a-Lago Club and Trump International Golf Club, West Palm Beach, Jeffrey Davis finds working at Mar-a-Lago more fascinating than most of his past jobs. Prior to moving back to Palm Beach in 2017, he lived in eight states and excelled in a variety of landscape maintenance jobs for universities, sports fields, and resorts. But it’s Mar-a-Lago’s unique, historic environment and aesthetic requirements that he loves most.

“Historic preservation can be a headache because of current agronomic expectations, but the end result is so gratifying,” says Davis, who grew up in Palm Beach County and works for the Trump properties through his employment at LUSHLife, a full-service landscaping company in South Florida. “We have Bermuda grass and overseed ryegrass, which we do in winter for its traffic tolerance and extreme beauty. As a result, the look is quite impressive.”

Recruited from Arizona three years ago, where he had worked in several different cities, Davis leads a staff of six in keeping the landscaping at Mar-a-Lago and the golf course at Trump International Golf Club in tiptop shape. Even though the job often requires long hours and is quite detailed because of Mar-a-Lago’s historic status, Davis finds it to be a joy. “I start each day at Trump International by 6 a.m. and finish with my

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duties at Mar-a-Lago by around 4 p.m.,” says Davis, who holds a bachelor’s degree in turf and agronomy from the University of Maryland.

“I love my job!”

One aspect of the job most people may not realize is so important is re-grassing. Whenever an event at either venue requires temporarily installed tents, Davis is called upon to shut off the water and then re-grass after the effects of the tents are revealed. He also completely re-grasses for larger activities, in addition to his work preparing the landscape for charity galas and parties. “It is a constant task in the season, a whirlwind, keeping me very busy,” he says.

Right before he started his job at the Trump properties, Davis was Division 1 Competition fields and turf supervisor at Grand Canyon University, a 179-acre private school in Phoenix. He handled sports like soccer, softball, sand volleyball, baseball, track and field, lacrosse, and rugby, as well as other events, often juggling 50 balls at once. At Mar-a-Lago and Trump International, he quips, the juggling has jumped to “1,000 balls at once, trial by fire.”

In 2017, Davis and his staff also had to deal with the aftermath of Hurricane Irma. “When we finished repairing the damage and opened normally, members were delighted and commented on how good everything looked,” he recalls. “It makes me happy when the members praise our work. And it’s amazing that the fruits of our labor are right in front of us. It is rewarding to see.”

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JULIE MINER

Director of the Floral Department Julie Miner has created checkers out of a variety of flowers, puppy dog faces from carnations using stalks as tails, and mini Christmas trees out of boxwood with festive lights. As director of the floral department for Mar-a-Lago, Trump International Golf Club, West Palm Beach, and Trump National Golf Club, Jupiter, she spends her days designing floral vignettes that wow.

“I love the change of seasons and selecting different flowers, which I order mainly from Costa Rica or Holland,” says Miner, who hails from southern Indiana and has worked at Mar-a-Lago for nearly a dozen years. “The job can be stressful at times, but I have several helpers, and it is most satisfying.”

Miner studied at the South Florida School of Floral Design in Lantana and worked as a freelancer for flower shops in Boynton Beach before taking on the huge responsibility of caring for the three Trump properties. She is in charge of all interior foliage, including arranging flowers on tables and at fireplaces, as well as beautifying 16

spaces for charity events, weddings, and private parties. In addition to designing arrangements, she places flower orders, processes invoices, decorates, and has regular meetings “to keep everything flowing smoothly.”

While Miner adores all kinds of flowers, fall is her favorite season because she enjoys the colors and ease of operation. During the holidays, she uses rich colors like burgundies and reds and decorates the Christmas tree. In spring, she buys and arranges bright and cheerful Gerbera daisies and fragrant sweet peas.

Miner says her staff is as passionate about flowers as she is, and they are eager to come to work each day. They especially enjoyed creating a terra cotta–colored floral arrangement for an event themed “Tuscany Under the Stars” on Mar-a-Lago’s back lawn, which also entailed running lights over the swimming pool.

When the hosts and guests of any gala tell Miner how beautiful everything looks, she feels proud for a job well done. “I constantly get stacks of thankyou notes from brides and party hosts who loved the arrangements at their functions,” she says.

“Being complimented on our work feels good.”

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FREDY VILLA

Steward for Food and Beverage Department Under Fredy Villa’s watch, the kitchen is always immaculate. After 12 years as Mar-a-Lago’s steward for the food and beverage department, Villa runs a tight ship of efficiency and cleanliness. “I come to work happy, with a good attitude,” says Villa, who has 17 people working for him.

Besides kitchen cleaning, Villa’s duties include keeping the food and beverage department stocked, supervising all of the linens, handling parties and events, and making sure things run smoothly at functions. “The hardest part of my job is keeping all of the club members happy,” he says of his seven-day-a-week job. “I have spirit

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and like what I do because I have done it all of my life. I truly love the business.”

In 1985, Villa moved to New York from Colombia to grow in the food and beverage business.

Later, he perfected his craft in Florida when he worked for the Westin Diplomat in Hollywood, then The Breakers in Palm Beach, before taking over the department at Mar-a-Lago.

Villa says he respects his bosses and colleagues at Mar-a-Lago—and no amount of work requested intimidates him. He even lends a hand to other departments if they are short-staffed. “I help with the maintenance department when it’s needed and feel happy to do this,” he says. “Everyone is nice to me, and I take pride in doing a great job. I am lucky that I love what I do!”

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NELSI BONFANTE Housekeeper

Members can thank Nelsi Bonfante for the constant pristine condition of their guestrooms. A housekeeper at Mar-a-Lago, she says tidying up those rooms is one of her favorite parts of the job.

“I truly love to make up the bedrooms at Mar-aLago,” says Bonfante. “Between the towels in the bathrooms, the quality furniture, and the gorgeous bed linens, I feel good after I have put a room together because it looks so beautiful.”

Bonfante’s duties also include sweeping, mopping, dusting, and polishing in and around the public and private rooms of Mar-a-Lago. She is responsible for protecting equipment, taking note of any damages, and restocking beauty and skin care products in the bathrooms. “I make sure everything is cared for and inspected properly so there are no problems for guests,” she says.

When Bonfante and her mother arrived in the United States from Colombia in the early 1970s, they lived in New York for the first 22 years, where Bonfante was mostly employed in factory

18

work. She relocated to South Florida and began working at Boca West Country Club, where she remained for three years before beginning her career as a housekeeper at Mar-a-Lago in 1999.

“I like my job at Mar-a-Lago because not only is the historic home so fascinating to see each day, but the guests and staff are also nice and interesting to talk with,” she says. “In addition to my workload, I really enjoy walking around the estate, admiring the renovations and speaking with people.”

As a member of the eight-person housekeeping staff, Bonfante arrives at work around 8 a.m. and stays until 4:30 p.m., making sure everything is up to snuff before heading home. “We are so busy in the winter that time passes quickly,” she says.

Bonfante adores the Palm Beach winter weather most, saying it puts her in the right mood when she comes to work. Admiring the sunny days, blue skies, and beautiful ocean outside before entering the historic wonderland inside, she counts her blessings that she is able to work in such a lovely environment. “I am truly happy and can’t say enough about how much I enjoy working here,” she says. “Life is good.”

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KEON STEELE Setup Supervisor

For Keon Steele, there’s never a dull moment at Mar-a-Lago. The Jamaican-born setup supervisor works year-round organizing the inside bars and the pool bar, cleaning the floors, and making sure the overall environment of the club is flawless— including doing a chair check to ensure all seating is in good shape every day.

During busy winter weeks, Steele can be responsible for setting up as many as five parties at once. Such a daunting task could collapse a less energetic staffer, but it excites Steele, who has his routine in order like a military commander.

“I look at each party and what needs to be accomplished, then tackle the biggest one first,” he says. “I have eight guys working for me. They are a strong and steady group of people. We get

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things done with minimum, if any, stress.”

The diversity of parties and events held at Mar-a-Lago each year keeps him interested and on his toes. “To me, the job is not stressful because it’s fun,” says Steele, who started his career at Mar-a-Lago in 2012 as a dishwasher and worked his way up. “I truly like my work and the people I work for, so it’s a pleasant experience.”

When Steele moved to the United States from Jamaica in 2000, his first job was as a dishwasher at Good Samaritan Hospital in West Palm Beach. After that, he worked for an area asphalt company before deciding he wanted to find a more fulfilling career, a passion he could look forward to each day. “All of my life, I have changed jobs to improve myself because I feel that is the way to grow and prosper,” he says. “I am lucky that going to work at Mar-a-Lago each day makes me so happy.” d THE MAR-A-LAGO CLUB

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Feast YOUR EYES...

ON THESE DELICIOUS DISHES AND DESSERTS PREPARED BY MAR-A-LAGO CHEFS FOOD PHOTOGRAPHY BY JERRY RABINOWITZ

TOGARASHICRUSTED TUNA

Thai black rice salad, miso edamame purée, pickled mushrooms, blood orange emulsion, smoked nori aioli

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REIMAGINED CONGO BAR

Brownie, blondie, congo, macaroon, berries

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MEET OUR

Chefs

GET TO KNOW THE TALENTED PEOPLE RESPONSIBLE FOR MAR-A-LAGO’S OUTSTANDING MENUS

BOGDAN BOEREAN, EXECUTIVE CHEF Chef Boerean grew up in Romania and spent much of his childhood working on a farm with his father. After his professional soccer career was halted by an injury, he decided to pursue his other passion— cooking. He joined the Mar-a-Lago team in 2006 and became executive chef 10 years later.

Coming to America I was surprised how many people were eating in restaurants every day. For three months, I ate mostly chicken wings, Reuben sandwiches, and cheesecake.

Sourcing Ingredients As a zoo technical engineer in Romania, my father worked with animals, and he taught me a great deal about their habitats and nutrition. As a result, I always look for meat that is natural, organic, and grass-fed.

Soccer Influence In both [soccer and cooking], it’s about the team and not the person. Soccer taught me that, and I use it in the kitchen.

Being a Chef I love the pressure and the intrigue of the food. I love to learn new things every day and teaching those things to others. It’s always exciting.

What’s in His Fridge Mostly produce—tomatoes, avocados, peppers, berries, mushrooms…and some eggs and almond milk Favorite Dish to Cook Braised dishes such as beef short ribs or chicken Basquaise

KELLEY CHRISTOPHER FLYNN, BANQUET CHEF Chef Flynn started cooking at the age of 15.

After a brief break to pursue a degree in English literature, he has been in the kitchen ever since. While he has worked in some of the world’s great restaurants (including Michelin three-star L’Arpège in Paris and Manhattan’s Le Bernardin, as well as Japan’s renowned Tokyo American Club), he gravitated toward banquet work and joined Mar-a-Lago three years ago.

Restaurants vs. Private Clubs In restaurants, we were mostly concerned with food and labor cost; in clubs, we focus highly on member satisfaction.

Michelin 3-Star Kitchen Lessons Organization, cleanliness, attention to detail, and quality Road to the Kitchen My father sold college textbooks, and my mother was a publisher for a small magazine. From an early age, reading was my passport to the world. I always knew my path would be cooking, but I stayed in school to make my parents happy.

Banquet Life Every season, Mar-a-Lago’s event calendar is packed with weddings, charity events, and private parties. So when preparing dinner for 500 guests, details like timing and execution are crucial.

Lesson from Abroad [Working in Europe and Japan], I learned that while technique and presentation are also very impor tant, the ingredients are the crucial element.

In Season [When I worked] up north, we had four culinary seasons; here in Florida we have 12. When you have four sharply different weather seasons, the produce that comes from that weather defines your menus.

Since we lack those extreme climate cues here in Florida, we don’t look at when a product is available but rather when in the season that product is best.

PATRICK KOBYLANSKI, SOUS CHEF, THE BEACH CLUB Chef Kobylanski’s domain encompasses two of the most beautiful beachfront acres in Palm Beach, including a 50-by-132-foot pool, a whirlpool, and private beach and the full-service, beachfront Bistro, where members can enjoy live island music and dine on some of the freshest cuisine on the peninsula.

Becoming a Chef I started late, at the age of 27. My brother was the one who influenced me to cook.

Cooking at Home I like to make light dishes such as chicken piccata, or steaks on the grill with a variety of sauces.

Dream Dinner Guest [Former NFL quarterback] Jim Kelly—I’m a big fan of the Buffalo Bills.

Beach Club Etiquette At the beach, the menu is more focused on comfort food; it’s not as formal and eclectic as it is in the Dining Room. The atmosphere is also more relaxed. Members aren’t wearing jackets and ties, so they’re open to a different experience.

Member Mingling I’m very personable, and I love to relate to people. The Beach Club has an open kitchen, so we have far more contact with our members. We get to know how they like their food, and we also have a personal relationship with them. It makes the job easier, and it’s much more rewarding.

Favorite Ingredients Chicken and a range of fresh herbs and produce such as tomatoes, beans, and fennel. The freshness of the ingredients is the most important thing, but we also get to experiment with different techniques.

We do a lot of grilled dishes but also try pickling and braising. —Mark Spivak

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PAN-SEARED SCALLOPS

Salt cod beignets, acorn squash, olive tapenade, smoked tomato emulsion

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BURRATA SALAD

Variations of tomatoes, compressed watermelon, sundried tomato aioli, oregano oil

VEAL TENDERLOIN

Duo of parsnip, compressed apples, glazed oyster mushrooms, sage oil, Madeira jus

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STRIPED SEA BASS

Lobster agnolotti, fennel fondue, tomato compote, artichokes, shellfish broth

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TEQUILAMARINATED FLANK STEAK

Black bean salad, Jack cheese, avocado, spicy ranch dressing

ASIAN-MARINATED FRIED CHICKEN SANDWICH Cabbage slaw, green tomatoes, scallion-cilantro aioli

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CHARCUTERIE PLATTER

Duck terrine, pâté de Champagne, duck prosciutto, date purée, pear chutney, toasted baguette

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PAN-SEARED HALIBUT

Clams, grilled cucumbers, wasabi cucumber emulsion

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BEEF WELLINGTON

Celery mousse, grilled maitaki mushrooms, asparagus, baby parsnip, sauce Périgueux

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BRAISED BEEF CHEEKS

Celery purée, cremini mushrooms, “burnt” onions, red wine reduction

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CHOCOLATE WINE BOTTLE

Merlot chocolate mousse, house-made truffles

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PINEAPPLE RASPBERRY PANNA COTTA Vanilla meringue, strawberry ice cream

CHOCOLATE CHERRY BLOSSOM

Cherry blossom tart, chocolate sable tart, raspberry-infused chocolate ganache

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DECONSTRUCTED LEMON CURD

Vanilla sponge, apricot glaze, micro flowers

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A-Plus

Aviation  Captain John Dunkin takes us aboard the elite fleet of Trump Organization aircraft

BY MARY THURMAN YUHAS

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N Clockwise from left: Captain John Dunkin, the son of a U.S. Navy pilot, walks to one of the helicopters; the luxe Trump fleet includes a Boeing 757, a Cessna Citation X, and three Sikorsky S76 helicopters; the captain (far right) with some of his flight team.

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othing feels more pampered and luxurious than flying private.

And within the Trump Organization, “private” reaches new heights.

Emblazoned with “TRUMP,” the easily recognizable planes and helicopters are synonymous with the very finest available in air travel. The luxe fleet includes a Boeing 757 that seats 43, a Cessna Citation X that can carry nine passengers, and three Sikorsky S76 helicopters holding up to six people each. All carriers accommodate two pilots.

Leading the charge is Captain John Dunkin, who serves as director of aviation and chief pilot for the Trump Flight Department. Taught by his Navy pilot father, Dunkin learned to fly at 16. He spent years as a pilot for several private firms, as well as for Eastern Airlines and US Airways, before joining the Trump Organization in 1988.

“I’ve always loved flying,” says Dunkin, who is based at Palm Beach International Airport in West Palm Beach. “Aviation is exciting because conditions and circumstances are different every time you get in an aircraft.”

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Our mission is SLC—safe, legal, comfortable, and convenient.

We are 100 percent accident-free since we started nine years ago and have gone 4,291 hours without incident.” —Captain John Dunkin

“



The Boeing 757 has two Rolls-Royce jet engines, can reach top speeds of Mach .8, and is outfitted with a glass cockpit and all digital displays.

Dunkin supervises a team of six, which includes three other pilots, two maintenance technicians, and an administrator/flight attendant. At the forefront of all of their minds amid the glamour of globetrotting in style? Safety. “As we transport the Trump family and executives to wherever they need to go, our mission is SLC— safe, legal, comfortable, and convenient,” says Dunkin. “We are 100 percent accident-free since we started nine years ago and have gone 4,291 hours without incident.”

THE AIRCRAFT In 2010, Donald Trump acquired a Boeing 757, gutting and rebuilding the jet nearly entirely on the inside. The 757 is outfitted for complete comfort: There are two bedrooms, four bathrooms, a great room with a 52-inch home theater system, two primo galleys where food is prepared, a staff conference table, satellite TV, and Wi-Fi, among numerous other amenities. When the plane was redone, every piece of metal inside was gold-plated, and the wood was replaced with burled wood.

As one of the largest private planes in the world, the “T-bird,” as Dunkin affectionately refers to it, requires an approximately 7,000-footlong runway to accommodate its weight. Two ultra-quiet Rolls-Royce jet engines propel the massive 757 to cruise at Mach .8, which is about 550 mph. A pilot’s dream, the full-glass cockpit has all digital displays as opposed to round gauges. “In addition to our route, we can see our

position relative to the course as well as inclement weather and other aircraft in our vicinity,” says Dunkin. “The display also includes a pictorial map of all airports around us that have the runway requirements we need. These high-level enhancements assist greatly with pilot workload as well as safety.” Due to its frequent use as a backdrop during the 2016 presidential election, the iconic 757 is one of the most photographed planes in the world.

When flying into a smaller airport with a shorter runway, the Cessna Citation X is frequently used, as it needs only a 5,000-foot landing strip.

The aircraft is often flown to places like Hawaii and St. Martin and has the capability for limited international use. With a max speed of Mach .9 (about 650 mph), the Cessna X is one of the fastest Citations made. “It is like flying a fighter jet,” says Dunkin. “Its high speeds reduce coast-tocoast travel time substantially.”

The fully upgraded plane has two sections of four fine-leather seats, each with a table that pulls out from the wool-lined walls. A microwave, a coffeemaker, and snacks further enhance the comfort level. The Cessna is currently being refurbished to provide even more luxury.

The trio of Sikorskys in the Trump Aviation fleet are far from your typical spartan military helicopter. Each holds six passengers, with two high-back leather seats and a four-person plush bench. An entertainment center with a real-time map displays the helicopter’s location so

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From top: The Boeing and the Cessna both have fine leather seats and other luxe decor details; inside one of the three Sikorsky S76 helicopters.

Arriving in Style



passengers know where they are at every moment. Carpeting, ultra-suede headliners (interior ceilings), and a glass wall between the cockpit and the passengers complete the layout.

Flying at 140 knots (approximately 160 mph), the Sikorsky S76s shuttle passengers to various Trump properties. “The biggest advantage with helicopters is you don’t have to land at an airport,” says Dunkin. “You can off-airport land at a helipad in Manhattan or on a golf course.” While most helicopters don’t have anti-icing equipment and thus are limited during inclement weather, the Sikorskys’ rubber tires allow them to navigate easily on land when the weather cooperates.

Whatever the aircraft or the destination, Dunkin says he is proud to fly for Trump Aviation: “We strive every day to exhibit the highest levels of professionalism in everything we do. Every passenger we carry is considered precious cargo, and we take our responsibilities very seriously with every mission flown.”

Learn more about Trump Aviation at trump.com/lifestyle/aviation. d

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Trump club members are accustomed to the very finest amenities, and while Trump Aviation aircraft may not be available to them at the moment, they do get to experience ground transportation at its finest.

Trump National Limousine Service is offered to members of The Mar-a-Lago Club, Trump International Golf Club, West Palm Beach, and Trump National Golf Club, Jupiter. The fleet includes Mercedes S550s, Maybachs, and more luxury vehicles (some can accommodate parties of 10).

“We are open year-round and transport guests to places like the airport, Worth Avenue, and Bal Harbor,” says Brian Butler, transportation and valet manager.

Even a roundtrip lift to Disney World isn’t out of the question. “We’ve taken people up to Orlando, waited, and driven them back,” Butler adds. And for those who want to learn a bit more about Mar-a-Lago’s surroundings? They can use the service as their own private tour.

“When our drivers give guests a tour of Palm Beach, they identify points of interest and talk about the island’s history,” says Butler.

For more information about Trump National Limousine Service, call 561.827.6353 or email bbutler@maralagoclub.com.

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Soirees

SHOWSTOPPING

There’s a difference between a memorable event and a truly epic event.

When you host your celebration at Mar-a-Lago, you’re in for a legendary ride.

BY LIZA GRANT SMITH

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IN LIVING COLOR PHOTOGRAPHY BY DONNA NEWMAN

Larry Herbert, inventor of the renowned Pantone Color Matching System, is accustomed to copious amounts of vibrancy and likes to incorporate it into personal events too. His eightieth birthday party, for example, was a three-day elaborate affair, one that left guests asking, “How will you ever top this?” A decade later, Herbert was up for the challenge. His ninetieth birthday celebration would again span several days, the Saturday night festivities held at Mar-a-Lago in the form of a seven-hour, Great Gatsby–themed extravaganza. “Calling it ‘a birthday party’ is like saying Mount Everest is a rock,” jokes Herbert.

A continuous stream of surprises entranced guests, beginning with synchronized swimmers, cigarette girls, and magicians during cocktail hour at the pool. Ever one for showmanship, Herbert made his grand entrance amid raincoat-clad dancers performing a Singin’ in the Rain–inspired routine, dramatically appearing from behind their umbrellas to greet his guests.

The party would ultimately move into the ballroom, which, per Herbert’s vision, had been transformed into a Roaring Twenties dinner theater with a sleek nightclub feel. Seductive

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Clockwise from far left: Larry Herbert’s Gatsby-inspired birthday party; entertainment included synchronized swimmers; a shimmering cake paid homage to the Pantone inventor (standing next to cake).

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Clockwise from top: Synchronized swimmers performed in the pool; a live orchestra provided entertainment; the Roaring Twenties theme began outside; cigarette girls greeted guests.

blue backlighting played off illuminated floral centerpieces, candles, and strategically hung rose-adorned light fixtures to create an undeniably captivating atmosphere befitting Daisy Buchanan herself.

The entertainment continued with a 22person live orchestra and a special performance by the Miami City Ballet. Herbert was also honored in a video tribute of his life created

by the American Film Institute that was shown on a giant screen above the stage in the Grand Ballroom.

Dinner was an equally indulgent experience, the menu thoughtfully crafted by Herbert at a private tasting before the event and prepared by Mar-a-Lago Executive Chef Bogdan Boerean and Banquet Chef Kelley Christopher Flynn. Guests started

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Clockwise from top left: Dinner was served in the Grand Ballroom; table decor included rose-adorned light fixtures (above) and illuminated floral centerpieces (below); DJ Cassidy got the crowd dancing; the Grand Ballroom’s East Alcove became a glamorous disco.

off with vodka-cured salmon carpaccio, followed by a choice of herb-encrusted lamb chops or steamed lobster. The final extravagance was revealed in the form of a five-tiered cake decorated with hundreds of shimmering tiles that played homage to the “King of Color” and his Pantone legacy.

Just when most shindigs would be slowing down, this party moved on to the East Alcove of the Grand Ballroom, which was reinvented as a glamorous disco. Guests hit the dance floor to music spun by DJ Cassidy, the New York deejay who entertained at both of Obama’s inaugurations as well as Jay-Z and Beyonce’s wedding.

As the festivities ended around 1:30 a.m., the nonagenarian was as cheerful as ever,

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positioning himself near the exit to bid his guests adieu. While the accolades were unending, there was a common refrain.

“The word I heard the most was amazing,” Herbert recalls.

Of course, the inevitable post-party question for Herbert is, “How will you ever top this on your 100th birthday?” Without missing a beat, he replies: “Don’t worry, I already booked the reservation.”

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Clockwise from top left:The beautiful bride; Karina and Neil held a traditional Hindu ceremony at Mar-a-Lago; detail of Karina’s jewelry; the couple with the groom’s family.

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BEST OF BOTH WORLDS PHOTOGRAPHY BY ALAIN MARTINEZ

Like Herbert, engaged couple Karina and Neil also wanted their celebration to be full of “wow” moments and unforgettable surprises. Their festivities extended over multiple days to honor their backgrounds (she is Christian; he is Hindu). A Christian ceremony on a yacht was followed by a traditional Sangeet (a pre-wedding song and dance party celebrating the union of the two families), with the weekend culminating at Mar-a

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Lago with a Hindu ceremony and reception serving as the grand finale.

From the start, the couple’s goal was to intertwine something old and something new. “They wanted to be current and modern but also incorporate Indian culture in terms of the colors and the customs,” says wedding planner Jennifer Johnson of Jennifer J Events.

The Mar-a-Lago weekend kicked off with the Baraat, an Indian groom’s wedding processional. Neil arrived at the club on horseback, meeting his family at the circular

drive. Accompanied by an Indian musician playing a traditional dhol drum, the family walked down the palm tree–lined path to meet Karina’s family and mark the start of the ceremony—and their life together.

Upon arrival, guests were greeted with a mango lassi cocktail before making their way to the ceremony site on the club lawn, which was strikingly awash with bright coral, fuchsia, and yellow flowers. The gorgeous, eye-catching blooms were everywhere—atop the entrance archway, overflowing from statuesque gold pots and boxes lining the aisles, covering the THE MAR-A-LAGO CLUB 43

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Clockwise from top left: The couple danced “on a cloud” with the help of special effects; the formal reception in the Grand Ballroom; ribbon dancers entertained; the couple with the bride’s family; the elegant wedding cake.

entire domed top of the altar, and cascading down its pillars.

The vibrance of the flowers provided a stunning contrast to the bride’s pale peach dress. As she walked down the aisle, timed cold sparks went off on either side of her, serving as visual exclamation points to the special moment.

After the Hindu ceremony, guests gathered

on the terrace for cocktails, just as the sun was setting over the Intracoastal Waterway.

Models served as strolling tables offering guests light bites, while the view included mermaids swimming in the pool.

Inside the Grand Ballroom, jewel tones including emerald green chairs, an emerald and gold marble dancefloor, and flowers in shades of amethyst, ruby, and topaz created

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a more opulent atmosphere for the formal reception. For dinner, prepared by the Mara-Lago banquet staff, guests were treated to a duet of Maine lobster ravioli and burrata and heirloom tomato salad, followed by a choice of herb-marinated sea bass, ovenroasted chicken, or General Tso crispy tofu.

A cocktail bar made of ice offered drinks throughout the evening.

The entertainment was all about surprises— including a performance by the groom’s mother and ribbon dancers. For Karina and Neil’s first dance, a special smoke effect made it appear as though they were dancing on a cloud. Famed Bollywood singer Kanika Kapoor headlined the evening and kept the energy high as the revelry continued.

“Having our wedding at Mar-a-Lago was like a dream,” says the bride. “Every last detail of the estate itself is utter perfection, and with everything from the mermaids to the bar carved out of ice, it was impossible not to be swept away. I couldn’t have imagined a more magical wedding day.” d

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Posh

PA PA R A Z Z I

PHOTOGRAPHS FROM EVENTS HELD AT THE MAR-A-LAGO CLUB LAST SEASON PHOTOGRAPHY BY CAPEHART, DIW ENTERTAINMENT, AND ROBERTO VALLADARES

Navy SEALs Tribute Curetivity

Curetivity

Clockwise from top left: Peggy and Lewis Wheeler; Christian and Ann-Britt Angle, Michelle and Joey Jacobs; Dr. Oz, John Scarpa; Milly and Patrick Park, Eileen and Brian Burns

Palm Beach Policemen’s Ball

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Curetivity

Big Dog Ranch Rescue

Orphan’s Promise

Clockwise from top left: Jackie Stone, Jackie Sorrentino, Tracy Roddy; Lara and Eric Trump; Lauri Welteroth, Janet Levy; Lauree Simmons, Lara Trump, Peggy Wheeler; Herme deWyman Miro, Clarice Holden, Naomi Judd

Navy SEALs Tribute

Big Dog Ranch Rescue

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Palm Beach Policemen’s Ball

Palm Beach Policemen’s Ball

Clockwise from top left: JJ Cafaro, Bill Koch, Janet Cafaro, Herme deWyman Miro; Andrea and John Stark; Linda Adelson; Debra and James Tomasello; Herb and Barbara Shear; Dorothy Marziotto, Lauren Roberts, Lynda Lomangino

Big Dog Ranch Rescue

Curetivity

Palm Beach Policemen’s Ball

Big Dog Ranch Rescue

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Curetivity

Palm Beach Policemen’s Ball

Navy SEALs Tribute

Orphan’s Promise

Clockwise from top left: Milly and Parick Park; Evelyn and Seymour Holtzman; Rick Graciano, Terry Meeuwsen, Debbie Porreco; Janet Pleasants, Michael Reiter; Cari Rentas, Carolyn Broadhead Sasso; Gregory and Sandy Kriser

Big Dog Ranch Rescue

Palm Beach Policemen’s Ball

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Hab-a-Heart

Clockwise from top left: Pam Fleming, Goeun Lee, Carolyn Stone, Vicki Pugh, Mary Jacobs; Denise Romano-Faust, Marry Friend, Bonnie Nepal; Lynda Lomangino, Dorothy Marziotto; Bob and Cindy Mayo; Mary Humenansky with members of the Bolay marketing team

Big Dog Ranch Rescue

Big Dog Ranch Rescue

Gateway Donors Dinner

Big Dog Ranch Rescue

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Hab-a-Heart

Palm Beach Policemen’s Ball

Clockwise from top left: Eileen Cornacchia, Leigh Lombardi; Gay and Lars Henriksen; Ken and Linda Koldenhoven; Mary Bryant McCourt, Sophia Baratashvili, Jessica Englesbe, and friends; Chris Frerichs, Mitchell and Sharon Quain

Orphan’s Promise

Navy SEALs Tribute

Big Dog Ranch Rescue

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Curetivity

Palm Beach Policemen’s Ball

Clockwise from top left: Eugenia and Thomas Tzikas; Monika and John Preston; Shirley Wyner, Sher Kasun, and friend; Richard and Stacie Stephenson; Marti Ziegelbauer, Barbara Jarvis; Marcy and Arthur Falcone Big Dog Ranch Rescue

Gateway Donors Dinner

Big Dog Ranch Rescue

Gateway Donors Dinner

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Palm Beach Policemen’s Ball

Big Dog Ranch Rescue

Curetivity

Clockwise from top left: Alexa Ferris, Shirley Ferris; Gary and Terri Schottenstein; Herme deWyman Miro, Milly Park; Jay and Gaye Engel; Helyn Tomkins, Barbara Fuschetti, Pat Bailey, Marjorie Bennet

Palm Beach Policemen’s Ball Hab-a-Heart

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Photography by Gordon Gregory

THE PALM BEACH MEDIA GROUP COLLECTION

PUBLISHER OF Palm Beach Illustrated • Naples Illustrated • Palm Beach Charity Register • Naples Charity Register • Palm Beach 100 Naples 100 • Go561 • Southwest Florida Relocation Guide • Waypoints: Naples Yacht Club • Palm Beach Relocation Guide South Florida Baby and Beyond Magazine • Traditions: The Breakers • Salut!: Naples Winter Wine Festival • Collect 5th Avenue South: 5th Avenue South Business Improvement District • Pinnacle: Jupiter Medical Center Foundation The Jewel of Palm Beach: The Mar-a-Lago Club • Naples on the Gulf: The Greater Naples Chamber of Commerce art&culture: Cultural Council of Palm Beach County • Community Report: Community Foundation of Collier County Florida Design • Florida Design Miami Edition • Florida Design Naples Edition • Florida Design Annual Sourcebook

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561.659.0210 • palmbeachmedia.com

11/26/19 2:37 PM

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SCOTT ERB/DONNA DUFAULT PHOTOGRAPHY

T he Mar-a-Lago Club

DINING HOURS Breakfast: 7 a.m. to 11 a.m., Tuesday through Saturday Lunch: 11:30 a.m. to 3 p.m., Tuesday through Saturday Dinner: 6 p.m. to 10 p.m., Tuesday through Saturday Sunday à la carte brunch: 7 a.m. to 3 p.m.

• • • •

THE BEACH CLUB Hours: 10 a.m. to 5 p.m. daily Dining: Poolside and in The Bistro, 11 a.m. to 4 p.m.

• •

THE TENNIS CLUB Rules of the court: Proper attire is strictly enforced. Members and guests are required to wear all-white attire, collared shirts, and appropriate soft-court tennis sneakers. Running shoes damage the court surface and are not permitted. Please utilize the gates on the north and south side of each court when entering and exiting. This will prevent players from having to stop play to allow people to walk across the court.

Guest policy: Guests (maximum of 10 visits a season) must register at the Pro Shop. Fee is $20 per person.

•

•

FITNESS CENTER AND LOCKER ROOMS Daily: 7 a.m. to 7 p.m.

Holidays: 7 a.m. to 4 p.m.

• •

SPA STORE

• Tuesday through Saturday: 9 a.m. to 5 p.m.

• Sunday and holidays: 9 a.m. to 4 p.m. Closed Monday.

SPECIAL EVENTS Select weekends: Live entertainment at The Beach Club Tuesdays and Wednesdays: Club Bridge Thursdays and Sundays: Croquet Clinics

• • •

DRESS CODE Proper attire is required at The Mar-a-Lago Club. Each activity has its own standards. Use of cell phones is not permitted in the club.

For breakfast, appropriate casual sports attire may be worn.

For lunch, sports attire (spa, tennis, and croquet clothes) are not allowed in the dining room but may be worn on the outside patio.

Jackets and ties are required in all in-house dining areas.

Jackets and ties are required for holiday events.

Bathing attire is allowed only in the pool area, locker rooms, and the walkway to the changing areas. Bathing suits are not allowed in any part of the club’s formal rooms.

Jeans (with jacket) are permitted for patio dining only.

• • • • • •

SPA AND SALON APPOINTMENTS Tuesday through Saturday: 9 a.m. to 5 p.m.

Sunday and holidays: 10 a.m. to 4 p.m. Closed Monday.

• •

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Cristina Condon Senior Global Real Estate Advisor

Tarpon Cove

$37,500,000 |Tarpon-Cove.com

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cristina.condon@sothebyshomes.com cristinacondon.com | 561.301.2211 Operated by Sotheby’s International Realty, Inc.

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11/13/19 4:30 PM