The Living Kitchen - Issue 8

EVEN MORE SATISFACTION IN BED NEW 2000T

Imagine, if you will, the sensation of lying in a Hästens for the first time – the relief, the silence, the spaciousness in your spine you didn’t know existed. It’s not easy to outdo that feeling. Yet, generation after generation since 1852, we’ve devoted ourselves to exceeding your expectations. We wondered: Could that sensation last even longer? How much more quickly and deeply could you fall asleep? How much better could you feel today, tomorrow, and for years to come?

The answers lie in the new 2000T. Three big upgrades bring even more of that lasting sensation to your bedtime, with optimized spring movement, more consistency in firmness levels, and even more of our traditional craftsmanship.

Optimized spring movement

Each pocket spring now moves even more flexibly while continuing to provide steady support for your spine. Your back releases residual tension, and your chest and facial muscles soften. As you unwind, you slip even more swiftly into undisturbed sleep, the kind where your body

and mind can truly regenerate, before waking up with a natural surge of energy.

More consistency in firmness levels

When you visit a Hästens Sleep Spa®, you’ll find beds in different sizes and firmness levels.

You find the bed with the firmness you love, then may realize you’d prefer a different size for your bedroom. Rest assured, what you feel in-store is exactly what you will experience at home.

That’s our promise to you: the same quality and dependable comfort you remember.

More traditional craftsmanship

As master craftsmen at heart, your bed is now handcrafted with more durable, sustainable flax around the spring system, creating a more luxurious surface from within. Not only does the flax extend the lifespan of your Hästens, it feels better, looks better, and also naturally absorbs sound for an even quieter sleep environment.

Perfect sleep just got even more extraordinary

The new 2000T is the result of perfecting perfection itself. With optimized spring

movement, consistency in firmness levels and more traditional craftsmanship, the initial pleasure of lying down gives way to truly restorative sleep. You notice how incredible you feel the next day, the next – and the next.

Your Hästens is there for you night after night, transforming your sleep into something even more powerful: the energy, clarity, and vitality that brighten your waking hours.

You are invited to experience the new 2000T in your nearest Hästens Sleep Spa®.

LETTER FROM THE EDITOR-IN-CHIEF

Dear Sub-Zero, Wolf, and Cove Family,

As autumn settles over Wisconsin, my home state, the landscape transforms into a quiet symphony of gold, rust, and amber. Crisp mornings awaken the senses, and the kitchen becomes a sanctuary of scent—cinnamon, simmering broth, and the promise of comfort. My children tumble through leaf piles with laughter, while my husband and I savor twilight on the porch, wrapped in blankets, watching the sky soften into dusk.

This season invites us to slow down. To gather. To rediscover the quiet luxury of home and the joy of intentional living. It’s a time to stitch new memories into the fabric of our spaces and embrace the warmth that only autumn can offer.

In this issue of The Living Kitchen, we’ve curated a collection that reflects this sense of discovery. From nourishing recipes and organic wines to the earthy indulgence of mushroom mocha, we hope you’ll find inspiration to fill your kitchen—and your days—with flavor and meaning.

We also invite you to reimagine your home, even in the smallest ways. A handcrafted lampshade, a thoughtfully styled shelf, or a palette that speaks to your soul can transform a corner into a sanctuary. Our “Get the Look” guides are designed to help you do just that—with intention, beauty, and heart.

And if your journey leads beyond your doorstep, we’ve explored destinations that embody rest and refinement—from serene resorts to small towns where Michelin-starred meals await.

Finally, we are proud to celebrate Sub-Zero’s 80th anniversary—a milestone that honors tradition while embracing innovation. Across the country, these celebrations have reminded us of the enduring power of craftsmanship and community.

Here’s to the season of home and hearth. May you find something in these pages that brings warmth, inspiration, and a touch of magic to your life.

Warmly, If this is your first issue of TLK, please scan here to visit our website, where you can read and enjoy stories and photos from our previous issues.

Samantha Bakke Annen Publisher & Editor-In-Chief, The Living Kitchen

Publisher / Editor-in-Chief

SAMANTHA BAKKE ANNEN

Creative Director

SHARON BARTHOLOMEW

Managing Editor LISA CAVANAUGH

Publishing Specialist SUE WATERS

Digital Content Specialist

DARYLNN CHOLES

General Counsel BLAINE RENFERT

Corporate Head Demonstration Chef JOEL CHESEBRO

Vice President of Finance TONY FOX

Sub-Zero Group Consultants

Terry Hoffman, Ryan Kools, Jeff Sweet, Elizabeth Wise, Sarah Wortham

Writers

Rachel Arroyo, Kelly Chase, Carissa Chesanek, Annie B. Copps, Sarah Lippert, Lannan O'Brien, Janice Randall Rohlf, Jennifer Sperry

Photographers

Jaxon Anderson, Nick Berard, Reed Brown, Andrew Cebulka, Sarah Crowley, Betsy Fries, Rob Grosse/Spacecrafting, Andres Garcia Lachner, Steve Hall, NativeHouse Photography, Ella Williams

Advertising Sales: Blue Group Media Jill Stone jstone@bluegroupmedia.com and Eric Davis edavis@bluegroupmedia.com

Published by Tide Street Group www.tidestreetgroup.com

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Doug Durbin’s nuHaus helped transform a mountain retreat into a year-round entertaining hub.

Wolf’s

A

The ease of Costa Rican life is felt in every room of this spectacular home designed by Alder & Tweed.

Artisan Helen Rutledge creates bespoke lampshades that blend tradition with modernity.

TRAVEL

50 A Head Above the Rest

Visit Kenya’s Giraffe Manor, where sumptuous accommodations merge with animal conservation.

58 Small Towns Big Tastes

Discover three tiny villages with incredible Michelin-starred restaurants.

FOOD

66 Southern Accents

Houston-based Sub-Zero Corporate Chef Colin Shine draws from his family’s traditions to create modern Texan cuisine.

ENTERTAINING

72 Organic Elegance

Avaline wines—from founders Cameron Diaz and Katherine Power—are free from unwanted extras and full of natural goodness.

76 Taste the Symmetry

A Miami sommelier outlines ideal wine pairings for a fivecourse meal.

HEALTH & WELLNESS

78 Fabulous Fungi

Mushrooms are having a moment in health, beauty, and, especially in the coffee industry.

84 Dream Getaways

Get a great night’s sleep at these breathtaking resorts, which feature special sleep wellness packages.

INNOVATION

94 Strategic Expertise Sub-Zero Senior Design Engineering Manager Greg Beal brings his decades of experience to Sub-Zero products.

SCENE & SOCIETY

98 A Year of Celebrations

Across the country, Sub-Zero, Wolf, and Cove showrooms hosted 80th anniversary events.

RESOURCES

102 Showroom Directory

104 Forward Look TLK visits Monte Carlo and renowned Chef Alain Ducasse’s iconic restaurant Le Louis XV.

A Curated BALANCE

Interior Designer Lori Paranjape explains how styling shelves requires a mix of aesthetics and functionality.

By Lori Paranjape

When we approach shelf styling and design, we seek balance, layered textures and heights, and a few meaningful elements. Styling shelves can be a challenging task that requires a delicate touch. I look for height variation and eliminate evident pattern repeats from shelf to shelf. My rule is to vary the groupings on every shelf. An example of this is if we have a long, low bowl on an upper shelf, the one below will have either two, three, or four groups of items, but I wouldn't use another long, low item. If you simplify it by groupings, it's easier to see how the count of items varies from shelf to shelf, and that keeps it visually interesting.

In terms of the items we use, most of our projects start from scratch, so it's our job to collect décor elements that reflect the homeowner's interests.

Nathan Chapman Photography

Photo by Sarah Crowley

THE LOOK

1. Dean 24" Picture Light by Alexa Hampton available at visualcomfort.com

2. Stretch vase from globalviews.com

3. Ovo Things tree candlestick holders from forestandfieldcollective.com

4. Rustic canisters from shopkmhome.com

5. Pantry Charcuterie & Serving Board from farmhousepottery.com

6. Chic ceramic cockatoo from palmbeachregency.com

Photo by NativeHouse Photography

My team tends to source items from all over the world. We love incorporating small pieces of art from local artists, pottery from small makers, and items that hold special meaning for the client, along with a bit of surprise sprinkled in.

We like a mix of books, art, plants, and personal items, but we curate the elements so that the overall feeling is cohesive. I love small easels to raise art or a special book. And I love to stack books in unexpected ways.

Regarding book choices: unless our client is already a book collector, almost all books on the shelves are chosen to match their interests and add aesthetic appeal. We spend countless hours finding books that showcase their hobbies, favorite vacation spots, or even personal style elements. We want the look to be chic, and at the same time, feel like it's meant just for them.

Different types of shelves—built-ins, open shelving, freestanding units—tend to get the same attention and variation, but we will, of course, make specific choices for particular rooms. For kitchens with open shelves, for example, I love to have easy access to everyday plates, bowls, and glasses and then mix in some pottery, greenery, and a touch of art.

My best advice for homeowners looking to create shelves with visual interest and standout style is to encourage them to find images of well-designed spaces that they love and study how the designer styled the shelves. That makes for an easy way to shop, once you know the elements that you need (and it's always more than you think). Follow your personal preferences within the element categories to create a unique shelving display in any room of your home.

THE LOOK

2 3

1. Large pantry set of glass and bamboo canisters available from littlelabelco.com

2. Handcrafted Silo bowls from farmhousepottery.com

3. Yamazakihome.com offers these practical steel and wood storage baskets.

4. Two step stool in black from Nickey Kehoe Collection nickeykehoe.com

5. Lazy Susan from provenceplatters.com

6. Ceramic pinched white vases with sa finish by alicjaceramics.com

Smart Cuisine

The Sub-Zero Owner’s App features new enhancements to elevate the customer’s home cooking experience.

Sometimes, for the home chef, cooking can feel like a balancing act. Following a recipe, prepping ingredients, and setting temperatures and timers—of course, amid the inevitable flurry of activity in your kitchen—leaves little time to consider how you’re using the advanced features of your appliances.

As a result, Sub-Zero Group’s Senior Manager of Electronics and Connectivity, Ryan Kools, says, “A lot of times, our owners will typically stick to ‘Bake 350’ when they are cooking something, and they don’t really explore the full capabilities of their ovens.”

As part of a multi-phase process called the Mobile App Roadmap, Sub-Zero, Wolf, and Cove is launching new features within the Owner’s App to help customers maximize

the benefits of their appliances. Launched this past summer, the first phase included an intuitive interface to guide customers through Sub-Zero’s chef-curated recipes. “It’s a collection of almost 150 recipes that were devised for our products and that help owners explore different modes, like Roast or Convection Steam,” says Kools.

But the new enhancements go beyond providing recipes: they ease the overall process of assembling a meal, and further, teach owners to utilize the many advanced features of their appliances to achieve the best possible results. After a user connects to the Owner’s App, they can follow a recipe, and set a timer by clicking a “start” button directly beneath each step; the clean, easy-to-follow interface displays checkmarks beside each ingredient to cross items off once used; and a “share” button allows users to copy and paste them wherever they like.

Want to view recipes you can cook with a specific appliance? Simply select the product of choice and click “Explore recipes.” You can also filter recipes by mode: for instance, select 'Steam', 'Broil', or 'Roast' to see recipes best suited for those modes. “Every time I’ve sat through one of our kitchen demonstrations, people are just blown away by what these appliances are able to do and the amazing results the chefs can achieve, ” says Director of Electronics and Connectivity Steve Nackers. “And the chefs aren’t doing anything crazy or difficult; it’s just that they’re showing the inbuilt performance of these amazing appliances. So, this is giving people direction and guidance as to how they can accomplish that.”

Keeping in mind that most people already have go-to sources for their favorite recipes, a more recent feature was added to the app this fall that enables users to do just that. Simply find the recipe you’d like to cook online, select “share,” and the link can be exported into the Owner’s App. The exported link will display the same clean interface as Sub-Zero’s recipes, complete with grocery-list checkmarks and timer start buttons. “It does such a great job of cleaning up [the recipe] and making it so much easier to read and follow,” notes Nackers, adding that he even uses the app to make cocktails. “I just started using it for everything. It was great.”

Coming Soon

Owners can look forward to more app enhancements in the near future. Stay tuned for intelligent features related to recipes and wine storage.

Preparing meals with your Sub-Zero, Wolf, and Cove appliances has become even more enjoyable and streamlined with the new Owner's App recipe finder.

Scan above to explore delicious recipes, such as this Braised Root Vegetable dish.

Braised Root Vegetables

Step outside the typical braise with this autumnal medley. It is a sophisticated side dish, yet its preparation remains relatively hands-off.

MAKES 6 SERVINGS

INGREDIENTS

1 white onion, thinly sliced

4 large carrots, peeled and sliced 1/3 inch thick

2 large turnips, peeled and sliced 1/3 inch thick

6 radishes, quartered

1 Golden Delicious apple, peeled, cored, and cut 1/3 inch thick

4 cloves garlic, thinly sliced

¾ pound Savoy cabbage, cored and coarsely chopped

1 Bosc pear, peeled, cored, and cut 1/3 inch thick

1 cup chicken broth

Olive oil

Salt and pepper

PREPARATION METHOD

1. Preheat oven to 350°F

Convection Roast Mode with a rack set at position 3.

2. Combine onion, carrots, turnips, radishes, apple, and garlic; toss with olive oil, salt, and pepper.

3. Spread evenly onto the roasting pan.

4. Roast 30 minutes.

5. Remove from oven and add broth, cabbage, and pear.

6. Roast 20 minutes and serve.

Bold and BEAUTIFUL

WOLF’S NEW PROFESSIONAL INDUCTION RANGE IS A STUNNING PRODUCT THAT OFFERS THE EFFICIENCY AND RESPONSIVENESS OF INDUCTION WITH EYE-CATCHING KNOB CONTROLS.

With stainless steel construction, heavyduty handles, and Wolf's iconic knobs and bezels, complemented by the sleek ceramic glass induction surface, the newly launched Professional Induction Range will make a striking statement in home kitchens.

This innovative model of the already popular Induction Range came about because the Design Engineering team at Wolf was keyed into both trends in cooking and their customers’ needs and interests.

“Customers said they wanted the iconic Wolf red knobs on our Induction Range," says David Oudenhoven, Manager of the Consumer Product Design team. “We know people enjoy their induction cooktops, but they also want the tactile experience of controlling the appliance with knobs.”

“Our team identified how we could merge that strong brand identity with the technology and efficiency of induction,” says Oudenhoven.

Induction cooktops generate a magnetic field that induces heat directly in the pan. The surface is no longer the direct heat source; the cookware is. Induction offers a precise, nearly instantaneous temperature response.

Now, with the Professional Induction Range, Wolf’s sturdy knobs mimic the experience of cooking with gas, with precision across the temperature range.

The Professional Induction Range is the top choice for home chefs, offering performance and precision without compromising the bold professional aesthetic.

“There's a certain feeling you get with the Wolf knob,” says Brent Keller, Director of Design Engineering for the Wolf brand. “It is a feeling of quality and smoothness of control. We knew we wanted to mimic the experience of a gas valve control in the Induction Range, but from an engineering standpoint, it is completely different.”

Keller explains that, with induction, you're changing an electrical signal, which then goes into a controller, which then changes the magnetic field that is delivered to the pan. This, in turn, generates heat. “So, the real challenge was taking the heft, precision, and reliability of a Wolf gas valve and putting that into an electrical device and providing a similar customer experience.”

His team expended considerable effort in creating a solution that would meet Wolf’s high standards. “We wanted to provide what the customers wanted and ensure it would be durable over the 20-year-plus life of our products.”

Along with the iconic knobs and a ceramic glass surface that resists scratching, staining, and impact, the Wolf Professional Induction Range features a high-performance Dual VertiFlow™ convection electric oven with 10 different cooking modes developed by Innovation Center chefs to maximize the performance of your oven and create precisely the right cooking environment.

David Oudenhoven and Brent Keller, who each worked on the design engineering of the Professional Induction Range, are excited about the product's launch, and how it will appeal to Wolf customers.

This magnificently designed range coordinates elegantly with similarly styled Sub-Zero, Wolf, and Cove appliances. Homeowners can personalize the Professional Range with three widths, three colors, and 10 combinations of knobs and bezels, to fit seamlessly into any kitchen design and make a sophisticated statement as the focus of the cooking space.

“We're very conscious of differentiating between our professional, transitional, and contemporary products,” says Oudenhoven. “We make sure that there are common design details within each family. The professional family of products has a higher proportion of stainless steel, larger design features such as handles and borders, and a Wolf badge,” he says. “If you're pairing the Professional Induction Range with a Sub-Zero 48” PRO Series Refrigerator or other professional products we offer, it complements that kitchen well. The Professional Induction Range broadens the breadth and depth of our product line.”

Customers outfitting their homes and choosing electricity for their kitchen appliances will find seamless cohesion with, for example, their Wolf Outdoor Gas Grill. “I've had the pleasure of having a Professional Induction Range in my home for nearly a year already,” says Keller, “and we also have a Wolf Grill outside. When I walk back and forth, I have a similar experience in terms of both aesthetics and performance.”

Both men agree that this new product is bound to be a popular addition to the Wolf line. “I think customers are going to love it,” says Keller. “My wife has been blown away by the control and ease of use. It is so responsive.”

“My team views this as a great combination of style and engineering,” says Oudenhoven. “We are truly excited about offering the Professional Induction Range to our customers.”

Corporate Development Lab Supervisor and Chef Brian Rizzo, has created this delectable French onion soup using the Professional Induction Range.

French Onion Soup

Achieving the quintessential oniony flavor of this soup requires patience— caramelizing onions is a slow process. Rushing only yields bitter, burnt results: a problem no amount of cheese can fix.

MAKES 6 SERVINGS

Cheesecloth

Butcher’s twine

6 oven-safe bowls, ramekins, or crocks

INGREDIENTS

Sachet

2 bay leaves

12 black peppercorns

6 large sprigs of thyme

Soup

8 pounds (about 8 large) yellow onions

4 tablespoons unsalted butter

4 tablespoons olive oil

1 tablespoon Kosher salt

1½ teaspoons all-purpose flour

3½ quarts beef stock

Freshly ground black pepper

2 teaspoons sherry wine vinegar

Croutons

1 baguette, about 2½ inches in diameter

Extra-virgin olive oil

Kosher salt

Finish

6–12 slices (1/8-inch thick) aged Comté or Emmental cheese, at least 4 inches square

1½ cups grated aged Comté or Emmental cheese

PREPARATION METHOD

To prepare sachet

1. Place sachet ingredients in the middle of a piece of cheesecloth. 2. Bundle the ends and tie closed with a piece of butcher’s twine.

To make soup

1. In a large, heavy stockpot over medium heat, melt butter and oil. Add onions and 1 tablespoon salt, stirring through to distribute the salt. 2. Reduce heat to medium low. Cook, stirring every 5-10 minutes, for about 1 hour, or until onions have softened and released a lot of liquid. Adjust the heat between medium-low to medium as needed to keep the mixture bubbling gently while the onions cook down further. 3. Continue cooking the onions for about 3-4 hours, stirring every 15 minutes scraping browned bits off the bottom and corners of the pot, until the onions are caramelized throughout and a rich deep brown. 4. Transfer the caramelized onions to a 5-quart stockpot. 5. Constantly stirring, sift in flour and cook over medium-high heat for 2–3 minutes. 6. Add beef stock, whisking to incorporate. Add the sachet and simmer for 1 hour, or until liquid reduces to 2½ quarts. 7. Remove sachet. Season to taste with salt, pepper, and vinegar.

To make croutons

1. Cut baguette into 3/8 inch slices. 2. Place on a baking sheet; brush with olive oil and sprinkle lightly with salt. 3. Broil until golden brown and crisp, 1–2 minutes.

TO FINISH AND SERVE

1. Place oven-safe bowls on a baking sheet. Add soup to the bowls, filling within ½ inch of the top.

2. Top each with 2 croutons; do not submerge croutons into soup. 3. Top croutons with slices of cheese, overlapping the edges of the bowls by ½ inch. Sprinkle grated cheese over the sliced cheese, filling in any thin areas. 4. Broil until cheese melts and browns. Serve immediately.

MODERN MOMENTS ENLIVEN THE COTTAGE FEEL OF THIS MINNEAPOLIS-AREA HOME.

By Jennifer Sperry

FOCAL FOCAL

Point

Exterior Photos by LandMark Photography

Interior photos by Margaret Frances Photography

AMinnesota couple was all set to go, ready to build their dream retreat on the banks of Lake Minnetonka.

Then they came across another lot for sale, a very private point of land extending out into Halsted’s Bay on the lake’s westernmost side. The land was undeveloped, and the new owners felt it would be exciting to design a home on a blank slate and make it their own.

“The clients called us and said, ‘Don’t be mad, but we found a different spot. Can we still make our plans work?’” recalls Kristine Anderson, Design Principal at PKA Architecture in

This Minneapolis-area property stretches down the site's steep grade on one side, allowing for a walkout lower level filled with bonus amenities.

Minneapolis. “I told them, ‘Never apologize; this is your home, and it should be exactly where you want it to be.’”

Anderson and Project Manager Tammy Angaran adeptly applied the existing plans to the new site, adjusting them to the property’s unique topography, constraints, and challenges. Ultimately, the locale allowed for a slightly longer and wider arrangement. The architects pushed and pulled the envelope to create an intimate connection between interior living and exterior beauty. “Our clients really wanted to maximize views from all angles,” says the architect.

“This house is a great mix of traditional elements punctuated by key modern moments.”

The firm delivered: “We can see the lake from all sides,” asserts the client. “We absolutely love every room and find ways to use all three floors. On nice days, we’re usually in the screened-in patio, which feels like you’re floating on the lake.”

From the entry court, the house welcomes visitors with two stories marked by steep gables and a front porch. Where views are the most vivid, the structure tumbles down a steep grade toward the lake, revealing a walkout lower level. Cedar shingles and a stone veneer foundation create a cottage vibe, while the dark bronze cladding on the Marvin windows lends a more modern feel.

In fact, PKA Architecture often uses Marvin windows due to their wide variety of cataloged sizes, particularly on the larger end. “Their windows and doors have thin dividers that create a more minimalist profile compared to others on the market,” notes Anderson. For this project, triple glazing withstands Minnesota’s long winters and weather-related elements.

Inside, the clients gravitated toward a California look—also known as laid-back sophistication—with natural materials and soft, organic colors (the husband is from the Golden State and they spend a lot of time there). “They wanted it to feel casual to fit the way they live,” says Angaran. Corona Del Mar-based Brooke Wagner Design kept the interiors true to this vision.

Traditional vernacular harmonizes with modern elegance. Exterior photo by LandMark Photography.

“This house is a great mix of traditional elements punctuated by key modern moments,” describes Anderson of the overall architecture, inside and out.

The centered entry leads directly into a doubleheight living room, where views of the lake take center stage. Here, a horizontal gas fireplace contrasts with the soaring space, punctuated by airy yet dramatic light fixtures. Two mirror-image sectionals provide comfortable seating in this vieworiented space.

To the left of the central living room is the primary bedroom suite; to the right is the kitchen, scullery, and mudroom. Upstairs, two guest bedroom suites and a bunk room host visiting family and friends. Perched next to the hallway “bridge” stretching over the great room is a bonus second family room that doubles as a home office.

Above: Interiors by Brooke Wagner Design are soft, subtle, and decidedly California-chic. Below: Various sleeping options include a custom bunk room on the upper level.

The harmonization of traditional and modern styles continues in the kitchen, where walls of windows line the workspaces and informal dining area. “They were adamant that they would not use a formal dining room,” notes Angaran. A steel-framed glass window from Italy, situated behind the Wolf Range, ramps up the room’s transparency to the landscape to yet another level.

A prevalence of drawer pullouts versus more traditional doors makes the rift-cut white oak cabinetry feel more like furniture. Chef-approved and entertaining-friendly appliances include a Sub-Zero 36” Designer Series Refrigerator/Freezer, a Wolf 48” Gas Range, a Wolf 30” Double Electric Wall Oven, a Wolf 24” Transitional Drawer Microwave, and a Cove 24” Dishwasher.

“This is one of my favorite spots in the house,” says Angaran of the kitchen. “It’s not remotely pretentious. It’s just a beautiful space surrounded by nature.”

PKA infused the layout with even more cooking and hosting functionality by adding a scullery lined with lake-facing views. Beaded cabinetry in a soft gray-blue finish offers ample storage and features a Sub-Zero 36” Designer Series Refrigerator/ Freezer combo. Just before the scullery entrance is a built-in bar with a 24” Sub-Zero Wine Storage Unit.

A second, catering kitchen and scullery (below) add extra functionality for large gatherings of friends and family.

The kitchen's design is centered around cooking together and maximizing the views. A one-of-a-kind built-in banquette with table and extra chairs takes the place of a formal dining room.

The interior is inviting—a key adjective guiding the project from the outset—and designed to be welcoming, regardless of the guest count.

The property is equally charming outside, thanks to an outdoor kitchen/dining area that includes a built-in 36” Wolf Outdoor Gas Grill, as well as a stone patio for lounging. Further afield, a fire pit is nestled into the shore, and zigzagging stone steps lead down to the boathouse and dock.

But one of the family’s favorite hangout spots is the lower level, where they and their guests can watch TV, use the golf simulator, play pool, or start a shuffleboard match. A built-in bar features a Sub-Zero Undercounter Beverage Center, Refrigerator Drawers, and an Undercounter Wine Storage Unit, keeping drinks and snacks within easy reach. “It’s like a playground for adults,” says Angaran.

From top to bottom, the finished house— seemingly destined for this particular point of land—captures the very essence of lakeside living.

The home's walkout lower level includes an expansive bar area (left) and a game room with shuffleboard and pool tables (above).

Two spaces, one a familycentric hangout and the other a surprising spot for wine, offer ideal locations for Sub-Zero Wine Storage Units.

beyond the KITCHEN

Photos by Rob Grosse/Spacecrafting

Leisure Time

Featuring a chic beverage area and homey caféstyle seating, this lower-level renovation from Minnesota-based Bria Hammel Interiors was designed for everything from hosting guests to family gatherings and effortless relaxation. A Sub-Zero 24” Undercounter Wine Storage Unit fits perfectly in the sleek, dark-toned bar.

“The family had some great nostalgic pieces and photos that they were excited to incorporate into the lounge space,” says Elissa Juhnke, the lead designer on the project. “We added a few pieces to complement the ones they had provided to bring the homeowners’ dream of a fun and functional hangout space to life.”

Get the Look:

Paint: Van Deusen Blue by Benjamin Moore

Bar Lighting: Wire Classic Contemporary Picture Light in Antique Brass from House of Troy

Artwork on Bar Shelf: Serene City Vista Art from Brooke & Lou

Bar Glassware: Tulia Coupe Glass from Brooke & Lou

Cafe Table: Marble Top Bistro Table from Brooke & Lou

Banquette: Lee Leather and Thibaut fabric

by Reed Brown Photography

Photos

Vintage Hallway

When a builder decided to construct his own home to reflect his and his wife’s new empty-nest life, they opted to house their wine collection in the entry hall. “They love to entertain, and they love wine,” says Marie-Joe Bouffard of JFY Designs in Nashville, “so even though it was a little unusual to locate this wine moment in the foyer, we dressed it to give it a little speakeasy vibe.” Her team chose deep black for the walls on either side of the dual Sub-Zero 30” Designer Wine Storage Units to complement the metal accents. “We wanted them to look fully integrated into the wall to make that end of the space very moody,” says Bouffard. “And of course, the Sub-Zero units are so classic and gorgeous. They are a beautiful investment, like a Chanel jacket.”

Get the Look:

Shelving: The Origin Modular Brass French Bistro glass and wood wall shelves from Brass Hardware

Paint: City Loft by Sherwin-Williams

Wine Wall: Ebony-stained rift sawn white oak paneling

Rug: Vintage Turkish from Orientalist Home

Side Table: Crandon Cocktail in Classic Walnut from Interlude Home

Bench: Custom Nielson in Espresso Mohair from Moss Home

Accessories: Le Studio by JFY Designs

Lighting: Bridget Chandelier by Arteriors, from Graham’s Living

Interiors: JFY Designs Builder: Encore Construction

Rooted in the

ROCKIES

How one Chicago couple reimagined a Snowmass ski house into a welcoming, four-season home.

By Kelly Chase | Photography by Steve Hall

There’s an old saying about mountain towns: come for the winter and stay for the summer. The Gilberts are the exception. They lived in Chicago full-time and came to Aspen for the summers when their daughters (now in their twenties) were young. “In the summer, you can hike, bike, go river rafting, and fly fishing,” says Marla Gilbert. “You can just go for a walk and enjoy this amazing, natural environment.”

However, the Gilberts soon found themselves enjoying the Aspen area during every season, and in 2020 began looking seriously for a full-time home. After touring nearly 35 homes over two weekends, they settled on a property in Snowmass—a dated house that had been on the market for nine years. But it was nestled in a grove of Aspen trees, offering direct ski-in/ski-out access, and was conveniently located near both the town and the mountains.

The construction was sturdy, and the home was elevated, so there was no basement or risk of flooding, which was a priority. The property just felt right to Gilbert, and since she is an interior designer, she wasn’t intimidated by the project. “I had a feeling that this house could become something special, and I was ready to take on the challenge.”

Elevated Living, Inside and Out

One of the obstacles was high ceilings and segmented flow in certain areas, which left little room for the inviting, grounded gathering place the family hoped to create. “We wanted mountain contemporary, but with a relaxed elegance,” says Gilbert, who oversaw the project from demolition to art installation, working with Walter Hooker and H.W. Smith at Incline Construction.

The original home's entryway had a staircase that led to a small landing area with hallways on either side. To make the path to the upper-level living spaces more obvious, they relocated the stairs and removed some walls. Ceiling heights were lowered in areas like the dining room to lend warmth and intimacy, while openness was maintained in places like the kitchen.

The homeowners selected a neutral color palette to complement their art collection and the natural landscape.

A Working Kitchen with a Designer’s Touch

For this central room in the home, Gilbert turned to Chicago-based kitchen designer Doug Durbin and his team at nuHaus. Together, they rebuilt the kitchen from the ground up. “I was blown away by what they do,” she says.

The Gilberts wanted a kitchen that felt welcoming for both them and their guests, and one that made cooking a pleasure. The kitchen is also the focal point of a larger, wide-open space, making it both a hub and a backdrop for daily life. “It wasn’t just about making the kitchen functional; it had to work within the floor plan and connect to several large entertaining areas,” says Durbin. “There are a lot of windows and not a lot of walls, so we had to be really intentional about storage, flow, and how the kitchen served the people around it.”

Larry Gilbert loves to cook, so the couple chose appliances that would meet a chef’s standards. That included two Wolf 30” Wall Ovens, Wolf 30” Convection Steam Oven, Wolf 30” Speed Oven, Wolf 36” Induction Cooktop, and a Sub-Zero 30” Designer Column Refrigerator. Durbin configured the appliances against the back wall—the tallest wall in the home— that rises to a peak. “It’s the only real wall we had to work with,” says Durbin. “So, it drove the balance and visual rhythm of the whole kitchen.”

Above: The sleek kitchen, designed by Doug Durbin and his team at nuHaus, serves as the hub of the home.

The Gilbert home is filled with original works from artists such as Denver-born painter John Nieto, New York-based Dustin Yellin, and Alexander Höller, a young German abstract expressionist.

A 15.5-foot island anchors the design, but it’s more than just a place to sit; it’s a workhorse. In the middle, a six-foot doublefaucet Galley workstation is where all their culinary tools can be cleaned and placed. A quartzite countertop rests on top. Below is what Durbin calls the “culinary dresser,” where white oak cabinets conceal everything, including a Wolf 24” Vacuum Seal Drawer, a Cove Dishwasher, a 30” Sub-Zero Undercounter Refrigerator Drawer, and 30” Sub-Zero Freezer Drawers. There is a second set of 24” Beverage Drawers, another Cove Dishwasher, and a SubZero Ice-maker in the beverage area, adjacent to the kitchen island.

“We had used Sub-Zero and Wolf in our Chicago home and loved them, but I still wanted to explore other options this time around,” says Gilbert. “I went to demos, tried different brands, and in the end, came right back to what we knew worked. The support and reliability just confirmed we made the right choice.”

A light fixture soars above the kitchen island, adding a playful, aviation-inspired touch that brings an artsy contrast to the kitchen’s highly functional design. The color palette for the kitchen, like the rest of the home, was intentionally neutral and earthy, with a focus on natural materials. “We kept things really neutral and earthy so the artwork could be the pop of color,” says Marla. “I like a lot of texture because it just makes the space feel warmer and more connected to the mountains.”

Collecting with Purpose

The Gilberts have curated an art collection with intention, seeking out works that reflect a wide range of voices and perspectives. “We’ve met about half of the artists whose work we have, and that makes the pieces even more meaningful,” says Gilbert. “We’re drawn to the stories—where they’re from, what they’ve experienced. It’s important to us that our collection feels diverse and thoughtful.”

In the entryway, a 3,500-pound hand-painted sculpture by Dustin Yellin greets visitors. Climbing the stairs, they discover a two-story glass art piece by a local Aspen artist, Christopher Martin, who worked with the homeowners during construction to create the custom piece.

When the renovations were finally complete and the last piece of artwork was in place, the Gilberts stayed through the winter of 2022–2023. They skied, hosted family and friends, and welcomed 65 guests for a local organization they support. Even with a large crowd, Gilbert says her kitchen is a dream to work in.

The Gilberts came for a season and decided to stick around, so Aspen feels like home to them. Collaborating with Durbin and nuHaus was a big part of bringing this stunning property to life. “The team we worked with didn’t just build a house,” says Gilbert. “They put their hearts and souls into it, which made it feel like ours.”

Bohemian

ESCAPE

Interiors by Alder & Tweed lean into Costa Rica’s signature indoor/ outdoor lifestyle.

By Janice Randall Rohlf

Photography by Andrés Garcia Lachner and Jaxon Anderson

The open-concept main living space was designed to accommodate a large number of guests and foster conversation at any of the numerous seating areas.

ura vida, (Spanish for “pure life”) is the national motto of Costa Rica. However, in everyday parlance, the phrase refers to the local appreciation for enjoying simple things and finding beauty in the essentials. Many would say that nowhere in the country embraces pura vida more enthusiastically than Santa Teresa, a fishing village that has blossomed into a vacation paradise in recent years. From the long stretches of whitesand beach to the laid-back lifestyle, the community’s appeal is immediate and lasting. Just ask McKenzie Dickson, an interior designer at Alder & Tweed.

“My clients just love the area so much—not just the area but the people, too,” she says. The clients, a well-traveled couple whose primary home is in Montana, were staying in a luxury rental in Santa Teresa when they fell head over heels for the town, which is known for its surfing. “Santa Teresa has become more popular over the years, but still feels very raw,” explains Dickson, who worked partially on site. “It’s where the jungle meets the ocean.”

Smitten with the town, the couple bought land there and had Shmulik Selekter of Amor Del Mar/Pure Constructions build a home for them. “The two of them have built a life here,” says Dickson of her clients.

The interior designer extols the elevated site’s incomparable views of the ocean. Even before she and her team set foot on the property, they brainstormed about the residence’s design. “We knew the house had four bedrooms, four baths, and a powder room, so we pulled some concepts that felt right,” she says. “The home was envisioned to be light and bright and built around entertaining, because entertaining for our clients is second nature.” Alder & Tweed had worked with the couple before, so they knew their likes and dislikes.

“Partly what makes this house different from the clients’ other ones is that it’s more bohemian,” observes Dickson. “We wanted the design of the house to be simplistic, and we weren’t afraid to bring in some of the darker tones, like black stone, and use them in a way that made sense for the location.”

Prioritizing the use of local materials was the way to go aesthetically, and it was also important for practical reasons. “Humidity can take a toll on houses here,” says Dickson. “We were really careful about the materials that we sourced and chose what we felt best supported an indoor/outdoor lifestyle.”

This page: Santa Teresa's long stretches of white-sand beach are a significant part of its appeal. Opposite top: The pool and ocean create a seemingly endless expanse of blue water. Opposite bottom: Original paintings from Mexican artist Diego Luz are strategically placed on the wood-paneled wall.

Guanacaste, for example, is a hardwood native to tropical regions that can handle wear and tear. It is featured throughout the home and includes a large TV console and the primary suite. Along with its durability, its reddishbrown color and unique grain heighten its appeal. It also pairs well with teak, which was used for the ceilings and in other areas in the house.

In the kitchen, the guanacaste adds a certain coziness to the plaster-walled open-concept space that includes living and dining areas. “They always have a house full of family and friends, so they wanted every corner of the home to reflect warmth and comfort,” says Dickson. To this end, six barstools are arranged at a massive kitchen island made of Dekton, an eco-friendly porcelain that is notably durable and resistant to stains and heat. Similarly, since the pool is just steps away from the house, the sofa features an indoor/outdoor fabric that withstands wet bathing suits.

The owners love to have their guests congregate around the 15-foot island for cooking, cocktails and comradery.

Left and below: Situated in a popular surfing locale, the boundaries blur between the house and the landscape.

“For the clients and their guests, the point is that they want to open the big glass-and-steel door and have a seamless transition from the indoors to the outdoors,” asserts Dickson, who explains why these durable products were used. “We didn’t want the humidity to destroy everything as soon as the doors were opened.”

Guests love to hang out in the kitchen, which, says Dickson, “was built so people could sit around and chat with their hosts, who do most of the cooking themselves.” There is often a full breakfast in the morning, guacamole and margaritas in the afternoon, and tacos for dinner. For such a hard-working kitchen, “Everything was designed with intention,” says Dickson, noting that the prep sink is conveniently located near the stove top, a Wolf 48” Gas Range with 6 Burners and Infrared Griddle.

On the side closest to the range, the nearly 15-foot island has integrated trash receptacles, a Cove Dishwasher, a Sub-Zero 24” Designer Undercounter Wine Storage Unit, 15” Ice Maker, and a pair of 36” Designer Refrigerator Drawers. Also from Sub-Zero are a 36” Designer Column Refrigerator and an 18” Designer Column Freezer.

As the homeowner desired a seamless, camouflaged effect, all the appliances have wood-paneled fronts, which, according to Dickson, Alder & Tweed tends to favor over stainless steel. “When you have a kitchen that’s an extension of the living room, covering the appliances with wood makes it look and feel less like a kitchen.”

The home’s alfresco essence shows up in the primary bedroom suite, where you wake up to the panoramic views of the ocean, trees, and yard without even lifting your head from the pillow. When you do get out of bed, the shower offers both indoor and outdoor opportunities. A slab of locally sourced, leathered Blue Night granite is luxurious, yet the room has an overall feeling of simplicity. “I don’t think the granite makes the room feel dark,” notes Dickson. “We’ve used it in ways that give the room some drama and focal points, but mostly we wanted nature to do its thing—stepping just a little way out of the shower, you’ll be greeted by a jungle view.”

Wherever possible, the boundaries blur between the house and the landscape. Perhaps the rancho, or pool house, best embodies this hybrid style of casual living. When its retractable glass walls are open all the way on three sides, you can perch at the bar, converse on the sofa, or play billiards, with no walls between you and nature. It’s the best of both worlds. It’s pura vida!

The primary suite boasts breathtaking views and an understated yet sophisticated design.

MADE in the SHADE

Custom hand-sewn lampshades offer bespoke artistry for designers and homeowners.

By Lannan M. O’Brien | Photography by Andrew Cebulka

Helen Rutledge has always been fascinated with textiles. “Some people like shopping,” she says. “I love looking at textiles. To me, it’s just art.”

In her home goods and antiques store, she had materials of every color and pattern from all over the world—African Kuba cloth, Indian textiles, and saris—but it wasn’t until the pandemic hit that she decided to use them to make lampshades. At the time, Rutledge was also battling health challenges, and a whirlwind of changes in the retail and antiques industries motivated her to rethink her business and life goals. Following an operation, she recalls, “I thought that [making lampshades] was something that I could do while I was recovering.”

Upon finalizing her designs, she leveraged her connections in the antiques industry to secure a booth at the world’s largest home furnishings trade show, High Point Market in North Carolina. It wasn’t long after that she hired her first seamstress, and her business was launched.

Helen Rutledge founded Bibelot Home as an antiques and vintage home goods store, but her bespoke lampshades soon became the primary focus. A new business venture, Rutledge Atelier, connects interior designers with artisans for custom work.

“There’s something very gratifying about taking someone’s art of the textile that they made and then making something for someone’s home with that.”

From the start, it was clear there was a market for the product. “I think the lampshade is the new pillow. People wouldn’t have thought about buying pillows and spending $200 ten years ago, but now everybody’s a convert,” she says. “The same thing is happening with lampshades.”

While selling lamps at her antiques store, lampshades were a constant pain point: “I had all these antique lamps, and by the time I got the lampshade, it was either broken, or it was brown and didn’t really go with the lamp.”

Now, Rutledge’s store, Bibelot Home, has become a go-to source for custom, hand-stitched lampshades made from a diverse range of materials, including mud cloth and even wallpaper. While the retailer serves all types of customers, they are particularly popular among interior designers, who often place large orders for a single project, including shades for chandeliers, floor lamps, and sconces. “Even if it’s not going to be a patterned or a bright shade, they’ll want an unusually shaped shade—so if you have a midcentury modern house, you might have an interesting floor lamp,” Rutledge explains.

“You know, you want a big shade that’s going to have a dramatic angle to it, and we can make that.” For this reason, her store is also a popular source for replacement shades that can’t be found elsewhere.

While the manufacturing is complicated—creating the base structure requires using specific sizes of rings and crossbars, depending on the type of lampshade, and rolling the fabric over the rings—it is the commitment to in-house production and attention to detail that make Bibelot Home unique. “We begin with nothing,” says Rutledge. “We start with a flat piece of PVC that we order from England.” Then, she and her team cut every shape and size according to a pattern (“It’s like a dress pattern,” Rutledge explains), and finally, add the fabric and trim. Plus, Bibelot Home’s pleated shades are made distinctly differently from hardback shades, requiring additional skill and creativity.

But for Rutledge, it’s a labor of love. “There’s something very gratifying about taking someone’s art of the textile that they made and then making something for someone’s home with that,” she says.

Adwell

by Mira

Photo

There have been elements of fabrication and artistry throughout Rutledge’s career. It began in marketing for the fashion industry, working for Diane von Furstenberg in New York. “They had just released the wrap dress. We were located in the meat-packing district, and it was a fun time,” she reflects.

Then she decided she wanted to be a chef. After working for several restaurants, including the 3-Michelin-Star Eleven Madison Park, she launched her own website featuring recipes for the home chef (yes, before that was a “thing”). It was following the tragedy of September 11 that Rutledge decided to return “home” to the South, where she discovered her passion for antiques while working for the Historic Charleston Foundation. As the Director of Development, she helped establish the Charleston International Antique Show (now known as The Charleston Show).

Rutledge’s career shifted while raising her daughters and caring for her youngest, who had a rare medical condition

Each custom shade is carefully crafted with artistry and innovation.

that required hospital stays. When she recovered, her family moved back to Charleston from their home in Raleigh. It was then that she purchased the antiques store and all its contents, which included rare artifacts from all over the world. There were items with elaborate architectural details, 18th- and 19th-century wood panels from a palace in Beijing, and 20 stone basins that needed to be moved with a forklift. “It was a crazy store,” Rutledge says with a laugh.

The twists and turns of her life seem to have led her to the Bibelot Home studio, where she is surrounded by the things she loves most: textiles. “Sometimes, clients bring in a piece of their own fabric that holds sentimental value. “All you need is a yard,” Rutledge says. “So, if you have a yard of fabric you’ve saved, it’s been a treasure in your family, or it was your parents’, and you’ve just hung onto it, that’s always great.” She explains that creating a custom lampshade with a meaningful material is one little thing that she can do for a room that makes a dramatic difference. “Clients are so happy when they see the finished product.”

Visit Giraffe Manor in Nairobi, Kenya, for an up-close and personal stay among the world’s tallest animals.

by Sarah Lippert

Photography courtesy of The Safari Collection

Imagine waking up after a restful night on vacation. In a cozy and comfortable room in a historic manor, it feels like an escape, but with all the homey qualities you love. You could be anywhere across the globe, immersing yourself in a local culture.

Then, a giraffe sticks its head through your window.

At Giraffe Manor in Kenya, this is a typical morning. The property, situated in the Langata suburb of Nairobi, is home to a herd of wild Nubian giraffes. The herd visits for morning coffee and evening happy hour, regularly poking their heads through the floor-to-ceiling windows that flank the historic manor house building.

“It’s the only place in the world where endangered giraffes (and warthogs too!) casually join you for breakfast,

wander past your window, or greet you at the front door,” shares Tony Levi, Assistant General Manager at Giraffe Manor. “It’s all part of a conservation success story that brings people and wildlife together in the most unforgettable way.”

Constructed in 1932 and taking design cues from a Scottish hunting lodge, Giraffe Manor offers 12 boutique suites, dining options, plus The Retreat, a new wellness space. A stone exterior allows ample space for lush vines to envelop the facade, while the interior exudes serenity—a place to unwind and enjoy the surroundings.

The property offers plenty to take in without stepping off its grounds. Nestled on 12 private acres within a larger indigenous forest, guests feel like a part of the landscape itself. The terrace—perfect for lounging, dining, and watching the giraffes—surrounds nearly the entire property, further blurring the lines between indoors and out.

This boutique hotel offers close encounters with the world’s tallest mammal—including the incredible experience of breakfasting with a giraffe!

“It’s the only place in the world where endangered giraffes (and warthogs too!) casually join you for breakfast, wander past your window, or greet you at the front door.”

—Tony Levi

ASSISTANT GENERAL MANAGER AT GIRAFFE MANOR

Each room in the circa 1932

is named after the people and giraffes that have made Giraffe Manor the distinctive destination it is today.

Historic Manor

Guests are encouraged to stay calm and allow the giraffes to approach them. The resident herd may visit in the morning and evening, hoping to receive a treat, before retreating to their forest sanctuary.

History of the Gentle Giants

While the original manor house is nearly a century old, its long-legged friends didn’t become guests until the 1970s. The first giraffe, Daisy, became the catalyst for former owners Jock and Betty Leslie-Melville to begin their campaign to save the animal previously known as the Rothschild’s giraffe, which has recently been reclassified as the Nubian giraffe.

“It really is animals-first at Giraffe Manor,” shares Ali Garten Stone, who recently visited the bucket-list destination on her honeymoon. “It was very clear that everything they do is about education, helping the animals, and repopulating this species of giraffe; that was the whole reason that Giraffe Manor was created.”

While the herd at Giraffe Manor has grown from one orphaned giraffe to dozens, the wild giraffe population across Africa has dramatically declined. Giraffe Manor is committed to the conservation of its wild cohabitants.

For every guest that stays, Giraffe Manor donates to the African Fund for Endangered Wildlife (AFEW), which maintains a breeding and conservation program for the species living at the property.

Thanks in part to the efforts of AFEW, these fantastic creatures are slowly recovering from the brink of extinction. Tanya Carr-Hartley saw the transformation firsthand: she grew up visiting the strengthening herd and flourishing grounds. In 2009, she and her husband, Mikey, purchased the property, fulfilling a childhood dream.

Accommodations

Giraffe Manor is comprised of two main buildings: the original Historic Manor and the Garden Manor. The Garden Manor was built by Tanya and Mikey in 2011 to provide an additional six suites. While it’s considerably newer than its neighboring hall, it was designed to match the main house’s heritage and warmth.

“It’s truly a luxury, one-of-a-kind experience. The property is absolutely stunning. It kind of feels like you were plopped into a storybook for your stay,” shares Garten Stone.

The Retreat at Giraffe Manor offers massage and beauty treatments using aromatic, allnatural, and organic products, as well as the opportunity to swim and relax in the infinity pool.

Activities

Start your day with the stars of the show: have breakfast with the giraffes. Enjoy the first meal of the day and feed a long-necked visitor their preferred meal of dried grass pellets.

After breakfast, learn more about the history and conservation of the Nubian giraffe at the AFEW Giraffe Center. You’ll get a chance to get up-close and personal (again!), plus you can enjoy a stroll across the verdant grounds.

“At the end of the day, they set up this gorgeous tea and happy hour on the terrace at sunset. We got to sit and enjoy each other’s company, relaxing and watching the giraffes. I think that was probably my favorite part of the day,” shares Garten Stone.

Visit The Retreat, the newly constructed spa and pool, for a relaxing swim in the infinity pool, steam room, or sauna. Choose from an array of massage and beauty treatments to unwind after a safari or trip into Nairobi.

Drop by the Orchid House, a greenhouse bursting with dainty blooms and native plants. This special space can be booked for a private dinner, or you can use it for inspiration, whatever creativity strikes you: painting, writing, sketching, or just taking in the serene beauty.

Soon, there will be even more amenities to enjoy: “A new breakfast room, an underground wine cellar, and a bigger Orchid House,” shares Levi.

Giraffe Manor offers an inclusive, unique experience at the intersection of wildlife, adventure, and relaxation. Many guests visit as part of a larger itinerary–whether they are on a safari or staying at another Safari Collection property in a neighboring region–but the one-ofa-kind immersion into the habitat of the world’s tallest animal is reason enough to book your stay. It truly is one of the most unforgettable places to stay in the world.

Fragrant and filled with light, the orchid house at Giraffe Manor is a delightful little hidden corner of the manor. You can even request paints and paper if the flowers inspire you, creatively.

Photo courtesy of the Inn at Little Washington

Small Towns, BIG TASTE

Luxurious and welcoming countryside inns feature innovative Michelin-starred restaurants.

By Carissa Chesanek

With no more than 300 residents, the small and scenic town of Elk sits on the Northern California coast, roughly 15 miles south of Mendocino. Here is where you’ll find the historic Harbor House Inn, high up on a scenic coastal bluff, looking out over the Pacific. Dating back to 1916, this four-acre property includes 11 guest rooms, a private cove, and enchanting gardens, all providing a relaxing sanctuary immersed in the beauty of nature.

The restaurant reflects this setting in both its layout and its cuisine. The 20-seat dining room, perched directly above the coastline, offers impressive

The property features a private cove with panoramic views.

views along with a tasting menu that changes daily and is only served Thursday through Monday nights.

Executive Chef Matthew Kammerer, a 2024 twoMichelin-star recipient, uses only steam and fire when cooking with heat, resulting in the purest of flavors. Pairing ingredients from the onsite garden and chicken coop with locally sourced meat from Mendocino County creates the ultimate farm-totable experience.

“At Harbor House, our goal has always been to reflect the raw beauty of the Mendocino Coast—not just on the plate, but in the entire experience,” says Kammerer. “Being in a remote town like Elk means we have to be incredibly self-reliant, but it also gives us the freedom to be hyper-intentional with every ingredient and every detail.”

Chef Matthew Kammerer crafts a seafood-based tasting menu that evolves with the seasons, prepared using a combination of fire and steam.

More to EXPLORE

Elk, California

Greenwood State Beach is a popular location for boating, fishing, kayaking, beach walks, and beachcombing. At the top of the bluff, there are picnic benches where you can enjoy lunch with a fantastic view of the Pacific Ocean and its rocky shore.

Greenwood Museum and Visitor Center

Located in what was the town’s original post office, the museum features photographs of early settlers, lumber camp artifacts, period furnishings, as well as an illustrative mural of Elk’s Greenwood Wharf in the 1800s.

Open to the public seven days a week, year-round, The Artists' Collective in Elk boasts a rich collection of original fine art, including photography, paintings, drawings, jewelry, sculpture, ceramics, pottery, stained glass, mosaic, etched glass, and redwood furniture, all from artists along the coast.

Photography by

Joseph Weaver

Photography and Matt Morris

Photography

by

Situated in Moustiers-Sainte-Marie, a picturesque French village of some 700 residents, La Bastide de Moustiers is a charming inn that offers unequivocal luxury while still remaining true to its rural surroundings. The inn’s expansive grounds are peppered with over 60 different types of trees and colorful gardens of flowers, fresh herbs, and fruits, which provide ingredients for the food prepared at the Michelin-starred restaurant.

Thirty years ago, Chef Alain Ducasse (of Paris’s three-Michelin-star Le Louis XV) came across the secluded countryside property hidden within the Parc Naturel Régional du Verdon. Ducasse would eventually turn this space—a 17th-century farm that later became home to a potter—into the enchanting inn it is today, with 11 guest rooms, two suites, and a heated swimming pool. The inn’s unwavering commitment to sustainability practices earned the property a Green Star from the Michelin Guide.

by Pierre Monetta

The property has 11 charming rooms and two suites, and a shaded terrace overlooking the valley.

Photo

Matteo Carassale

Photo

by

Ducasse designed the restaurant with his own personal collection of decorative objects and appointed Valentin Fuchs (previously Chef at Rivea Cap 3000) to lead the kitchen, focusing on a straightforward yet captivating plant-based menu that showcases a sense of place on the plate.

“La Bastide de Moustiers cuisine pays

tribute to Provence,” says Ducasse. “I wanted it to have the audacity of simplicity.”

Fresh seasonal ingredients are sourced from the property’s farm and from local producers. Simple cooking methods and techniques create innovative, yet approachable cuisine served in a relaxed, hospitable setting.

More to EXPLORE

Moustiers-Sainte-Marie, Provence, France

As the town is renowned for its faïence pottery, with its distinct blue and white patterns, the Musée de la Faïence is a perfect first stop. Here you can learn about pottery’s significance to the village’s history and the different techniques used to create it.

Numerous pottery shops can be found throughout the main village, including Ceramic Store Bondil, located on Place Pomey in the heart of Moustiers. This shop sells the fine earthenware made by Atelier Bondil-Artisan Faïencier.

Perched on a rocky cliff above MoustiersSainte-Marie is the Chapelle Notre-Dame de Beauvoir, a historical church built between the 12th and 16th centuries. The chapel is a favorite for religious pilgrims, historians, and photographers drawn to panoramic views of the surrounding landscape.

The interior was renovated to bring a touch of modernity to this authentic 18th century building.

Photo by Matteo Carassale

Photo

Pierre Monetta

Though its population numbers fewer than 150, the Virginia town of Washington (nicknamed “Little Washington”) in the Blue Ridge Mountain foothills boasts the renowned Inn at Little Washington. In 1978, Chef and Proprietor Patrick O’Connell (a James Beard Lifetime Achievement Award winner) took charge of the property, a former garage, and transformed it into one of the most sought-after destinations in the world. The award-winning property features a 24-room country house hotel that holds a Michelin Green Star for sustainability, and a three-Michelin-star restaurant with a glass-enclosed conservatory dining room within the courtyard garden. The sweeping, 26-acre property offers scenic mountain views, plus a farm and gardens.

“We wanted to create an identity which is different from people’s expectations of an inn, because it more resembles a private country house,” says O’Connell. “You get the pleasure of all the world-class amenities you’d expect in a fine international hotel, but with the intimacy and the charm of staying in a private residence, so every detail is intended to give a guest the feeling of visiting friends in the country who happen to have a Michelin three-star kitchen.”

Photo by Douglas Friedman

Bottom right: Proprietor and Chef Patrick O'Connell offers a global water-tasting experience.

The self-taught chef and Washington, DC, native entices guests with his refined American cuisine based on garden-fresh ingredients and with unique pairings rarely seen elsewhere, including a water menu of 13 still and sparkling waters from around the globe, such as the 15,000-year-old iceberg Berg water from Newfoundland. Diners learn about the origin, salinity, pH level, and complexity of each fine water offered while enjoying how it complements the dish.

These marvelously charming inns are open yearround, but each indicates that they are especially appealing in the spring and fall, when the temperatures are ideal and the pace is a bit slower. Regardless of when you visit, however, all your senses will be delighted and impressed at these small-town gems.

More to EXPLORE

Washington, Virginia

Wine Loves Chocolate:

At this downtown shop, you can take their famous “Choco~Vino Challenge” to learn which confections pair with which wine, or build your perfect box of chocolates from their delectable selection.

R.H. Ballard Shop & Gallery: This awardwinning gift store and art gallery is located just steps from the Inn at Little Washington and sells an eclectic mix of French table linens, vintage objects, women’s accessories, children’s gifts, and home décor, plus fine art and sculpture.

Little Washington Winery & Brewery:

A small family-owned and -operated winery open to the public year-round. Bordering Shenandoah National Park, the farm spans more than 50 acres on the “sunrise side” of the Blue Ridge Mountains.

A panorama of beautiful vineyards and wineries surrounds the Inn at Little Washington.

Photography courtesy of the Inn at Little Washington

Chef Colin Shine in the Sub-Zero, Wolf, Cove showroom in Houston, his home city.

Southern

Accents

A born-and-bred Texan combines tradition and invention in his role as a Sub-Zero Corporate Chef.

By Lisa Cavanaugh

Photography by Nick Berard

Houston native Colin Shine says he has the restaurant business “in his blood.” His father has been in the industry for over 50 years, and Shine grew up with an intimate understanding of cooking. “I don’t have a traditional culinary training background, but I spent my whole life watching cooking shows and reading cookbooks,” he says. “My folks are good cooks, my grandparents were good cooks, so I've been around the kitchen my whole life.”

Shine “ran off,” he says, to Austin, for college, where he studied economics and Spanish at the University of Texas. He then traveled and studied abroad before returning to Houston. He helped put himself through school by working as a waiter, cooking barbecue, and providing catering services. “Little by little, I gained some experience.” He thought of attending culinary

school, but another opportunity beckoned.

“My family had gotten back into the restaurant business in 2012, buying a popular steakhouse called Frank’s Chophouse, which they rebranded as Frank's Americana.”

Joining the new family eatery as a sous chef provided Shine with practical, hands-on cooking experience. “About a year and a half after I started, we lost our head chef, so my dad gave me the reins, and I took over the day-to-day operations in the kitchen.” At Frank’s, located in an upscale neighborhood of Houston, the new chef kept what was beloved by customers while adding his own twists. “There was a loyal clientele that embraced us and trusted us not to change what they loved about their favorite neighborhood restaurant,” he says. “But we aimed to breathe some new life into it, and we were pretty successful with that.”

By 2021, Shine was seeking a better work-life balance. “The COVID era was a challenge, and the restaurant world is tough all the time, so I had a conversation with my family about needing a change of pace.” He feels fortunate that Sub-Zero was at that moment seeking a corporate chef in their Houston showroom.

Shine says that the ability to do what he has always loved—cooking— with the best residential appliances that money can buy is a thrill. “I have the freedom to prepare whatever is inspiring me that day,” he says. “And it is always a new set of faces that I can showcase these products to. The appliances sell themselves through the food.”

When it comes to his cuisine, he draws from his family’s history. “Some of my earliest memories of food are very Southern country-style cooking,” says Shine. “My grandmother was a child of the Great Depression, and she had a pretty substantial working garden with squash, green beans, and tomatoes.”

While he says his roots are in dishes like braised collard greens and chicken-fried steak, Shine’s menus have branched out over the years to what he describes as regional comfort food. “At Frank’s, we served Creole food from the Gulf Coast, Maryland crab cakes, even an Oscar-style salad from California.”

Now, as a Sub-Zero corporate chef, he mingles those standbys with the new flavors he has experienced through travel. “I’ve been fortunate to take international trips and delve into different cultures,” says Shine. “After I finished college, I got to travel around South America, which was hugely influential, especially from a culinary standpoint. I also went to Vietnam, which has amazing food.”

At the showroom, there is also a blending of cultures and tastes. “Our Sous Chef, Michelle Meshberger, has a Syrian background, so we experiment with Middle Eastern foods, incorporating feta, couscous, lamb, and harissa. Those flavors speak to me.”

The region itself has a diverse population that Shine appreciates. “Here in Houston, we have large

communities of Vietnamese, Indians, Mexicans, and Central and South Americans. Almost every international food culture you can think of has a presence here. It all informs what we cook for our demonstrations and events.”

Shine says he is continually learning from all the other chefs in the community (“I’m a big fan of eating at local restaurants”) as well as within the Sub-Zero organization. “I’m interested in what the other Sub-Zero chefs are making from their regions,” he says. “So while I think Southern comfort food is undoubtedly part of the fabric of my being, I’m always trying to mix it up, try new things, and stay fresh.”

Having achieved the work-life balance he has craved for some time, Shine can now indulge in his favorite pastimes. One is collecting vintage vinyl. ”I grew up in a house with music. My parents were big into playing records, day in and day out; there was always music.” Moving to Austin heightened this passion. “Austin has been considered the live music capital of the world, and that's certainly influenced me. That is where I began collecting records.”

“When I visit a record store, I’m looking for things that were originally pressed on vinyl. Old rock ‘n’ roll, R&B, and country albums my parents and grandparents were listening to,” says Shine. “Those are the genres that resonate with me.”

He also looks forward to traveling more, especially within North America. “Some of my most memorable experiences in the recent past have been outdoors in places like Yellowstone and Banff in Canada,” says Shine. “I just gravitate to the national parks and nature for sure.”

The opportunity to enjoy both leisure activities and meaningful work can be attributed in part to the corporate ethos of the Sub-Zero Group. “I have been so supported by the organization, which allows me to be very productive, but also focus on wellness.” Taking a step back from the hectic world of restaurants, yet still creating incredible dishes, has proven to be a dream job. “It’s what I've always wanted to do, which is to cook.”

“I grew up in a house with music. My parents were big into playing records, day in and day out; there was always music.”

– Chef Colin Shine –

Shine's passion for searching out vintage albums began while he was at college in Austin.

Southern Fried Chicken

Chef Colin Shines explains that “every time we got to see my grandmother, she rolled out fried chicken and buttermilk biscuits for us.”

Makes 4-6 servings

INGREDIENTS

For the spice mix

2 tablespoons paprika

2 tablespoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon onion powder

1/2 teaspoon celery salt

1/2 teaspoon cayenne pepper

For the buttermilk brine

1 cup buttermilk

1 large egg

Kosher salt

For finishing the chicken

4 pounds chicken parts (bone-in, skin-on breasts, legs, drumsticks, and/or wings)

3 cups all-purpose flour

1 cup cornstarch

2 teaspoon baking powder

4-6 cups vegetable oil

PREPARATION METHOD

1. Combine the paprika, black pepper, garlic powder, oregano, thyme, onion powder, celery salt, and cayenne in a small bowl and mix thoroughly with a fork.

2. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces, toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

3. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large casserole dish.

4. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip off the chicken. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack. Repeat until all chicken pieces are coated in the flour mixture and let stand on the rack for 30 minutes.

5. In a deep cast-iron skillet or Dutch oven, add enough vegetable oil to ensure a minimum of 1 inch, but not more than halfway up the side of the cookware. Using a candy or deep-fry thermometer, heat the oil to 350°F.

6. Fry the chicken in batches to prevent overcrowding, as well as to maintain the oil temperature around 315°F; turn once, if necessary, and cook until golden brown. An instant-read thermometer inserted in the thickest part of each piece should register 165°F at approximately 15 to 18 minutes.

7. Set another rack over a baking sheet lined with paper towels. Transfer the chicken to this rack and let it stand for 5 minutes.

8. Transfer to a platter and serve warm.

Organic

Transparently produced wines from Avaline offer ingredient-conscious varietals for every occasion. BY

LISA CAVANAUGH

Elegance

When actress and author Cameron Diaz was introduced to entrepreneur Katherine Power, the two women realized they shared a deep passion for sustainable nutrition, health, and wellness. They became fast friends and often discussed how to be thoughtful consumers.

“One day we were chatting about how we both try to be conscious of the ingredients in our food, household products, and beauty products,” says Diaz, who has authored two books on holistic health and longevity. “But we realized that we weren’t holding the wines we drink to the same standards.”

That conversation sparked the idea for the duo to create a line of organic wines without any additives. “This was something we had struggled to find in the market, so from there, Avaline was created.”

“We both share a passion for wine and wellness, and have experience working with brands that value transparency,” says Power, who has also founded ingredient-conscious brands MERIT Beauty and Versed Skincare. “We also already shop for organic groceries and skincare products, but found that organic wines weren’t easily accessible.”

Power says she and Diaz created Avaline to provide an organic, vegan-friendly option that doesn’t include any unnecessary additives. “While researching the wine industry when starting Avaline, we realized we were both frustrated with the lack of transparency and wanted to give wine drinkers a better option, raising the standards for their wines. We created Avaline so wine lovers can feel confident about enjoying what’s in their glass.”

Offering over a dozen wines, from sauvignon blanc to lambrusco, Avaline partners with a carefully curated group of growers and wineries in Europe. “There is a rigorous screening process for the growers and wineries we work with,” says Power, “including being certified organic, never using unnecessary additives, and using vegan fining agents.”

She indicated that they also look for partners who value sustainability and aim to protect nature in every aspect of the growing process. “Our winemaker, Ashley Herzberg, then works closely with the growers to ensure their farming practices align with our standards for quality and taste to ensure they are a fit for our consumers’ taste preferences,” she adds.

“We pride ourselves on making Avaline wines that are free from additives and created organically, meaning our partner growers never use chemical pesticides that are harmful to the environment and our bodies.”

Diaz and Power remain intentional about celebrating the moments that matter. “Knowing that we’re providing consumers with better alternatives than what we could previously see in the market is a great feeling,” says Power.

“Cameron and I are so proud of how quickly the brand has grown over the past five years, and we love meeting with consumers through the brand and hearing how they enjoy our wines as part of their everyday, healthy lifestyle as well as sharing with friends and family in more special moments.”

This past July, Avaline released a limited-edition collaboration with Stella McCartney, a luxury lifestyle brand that designed a label for Avaline's Rosé. The partnership marries Avaline’s transparent, organic approach to winemaking with McCartney’s signature modern aesthetic and sustainable practices. “This past summer, we released our first limited-edition collaboration with a close friend of mine, Stella McCartney,” says Diaz. “It was so fun to work with Stella on this partnership, and we look forward to exploring similar alliances in the future.”

Katherine Power and Cameron Diaz founded Avaline to make organic wines more approachable for consumers.

Avaline Rosé now comes dressed in a gorgeous, limited-edition Stella-designed label—perfect for gifting, tablescapes, and sipping at sunset.

The founders encourage customers to savor Avaline wines at a variety of celebrations. “We keep taste, quality, and transparency as our top priorities when crafting our wines,” says Power, “and hope people will enjoy Avaline wines during gatherings with friends and family, paired with a delicious meal, as well as to unwind in those everyday moments.”

The pair has collected recipes and menu ideas that they share on Avaline’s website as suggestions for ideal accompaniments to their wines when customers are hosting a special event. “There are so many essential components to entertaining at home,” says Power, “and

A Stella McCartneydesigned label is Avaline's first limited-edition offering.

it starts with curating the perfect atmosphere to complement the food, wines, and guest list.” Her ideas include determining the right playlist for the occasion, setting a beautiful tablescape with a fun tablecloth and unique stemware, and enhancing the beauty of the setting with the right florals.

Some of their favorite moments to serve Avaline include hosting dinner parties with close friends and family, or organizing impromptu backyard happy hours paired with charcuterie boards. “We also love having a glass of Avaline on the couch to unwind at the end of the day,” says Diaz. “We have a range of wines that are a perfect fit for any event,” adds Diaz. “Our portfolio is curated so that people have an organic option no matter what the occasion.”

Avaline wines make a delicious addition to any celebration with family and friends.

TASTE the SYMMETRY

A sommelier’s wine suggestions for every course.

By Carissa Chesanek

Wine can enhance a dish when paired appropriately with cuisine, and thoughtful pairing can transform dinner into a memorable culinary adventure for your guests.

Much like a sumptuous five-course meal at a finedining restaurant, where the sommelier selects specific wines that provide a perfect balance with the food, you can replicate this harmonious experience at home by following these suggestions.

“I always like starting with some sparkling wine,” says Sarkis Arutiunov, Head Sommelier at LPM Restaurant & Bar in Miami, Florida. “Not because it is necessarily a perfect pairing for amuse-bouches, but because the bubbles stimulate our appetite and prepare us for a full meal.”

As for an appetizer wine, Arutiunov’s go-to is a dry chenin blanc with its “perfect acidity and pleasant notes of honey, apple, and pear," while a salad or soup pairs better with a chardonnay from Meursault. “Its creaminess, oak, and nutty aromas benefit salads with some cheese or creamy soups,” he says.

Sommelier Sarkis Arutiunov. Photo: Ruben Pictures

When the entrée arrives, it may be a good time to pour a red wine. Many find cabernet sauvignon delicious and reliable, but Arutiunov suggests exploring other reds to discover something new and different.

“I am a big fan of cabernet franc, which is the ‘father of cabernet sauvignon,’ and grenache,” says Arutiunov. “When we talk about [drinking something with] a fatty steak or a lamb rack, these two grape varieties are my favorites.”

Dessert calls for something sweet, and that doesn’t just mean what's on the plate. Arutiunov recommends a sweeter wine, such as a noble rot called Botrytis (made from grapes picked at a certain point during infestation from a beneficial fungus, Botrytis cinerea, which can produce excellent and concentrated sweet wine) to pair with the final course.

“Whether it is Sauternes from France or Tokaj from Hungary, these wines are perfect with a slice of carrot cake (always my favorite) or a piece of New York cheesecake,” Arutiunov says.

Storage Perfected

Once you have selected the ideal wines for a gala occasion, it makes sense to store them in the industry’s best wine units.

Sub-Zero Wine Storage Units are engineered to replicate the ideal conditions of a natural wine cellar. They provide a stable environment that protects your wine collection from heat, light, vibration, humidity, and air.

Scan here to learn more about Sub-Zero Wine Storage Units.

Fabulous Fungi

Mushrooms are a natural wellness option that are delicious, readily available, and versatile.

By Annie B. Copps

Mushrooms in the kitchen—and on the medicine shelf—are nothing new. They’ve been a cornerstone of ancient Chinese cooking and healing practices and have played a role in Indian ayurvedic traditions for over 5,000 years. But in the past decade, mushrooms have been having their "moment." And for good reason. Mushrooms offer a treasure chest of potential health benefits. Their varietals are staggering—so many flavors, shapes, sizes, and colors, from delicate little enoki to saucer-sized portobellos. They're easy to find in most grocery stores, sustainable and straightforward to grow, and endlessly adaptable in the kitchen—they can be roasted, sautéed, seared, grilled, or powdered into supplements.

They’ve also become popular as meat substitutes, bringing umami richness to burgers, meatloaf, and stews. Mushrooms mimic the savoriness of animal protein with no saturated fat, but all the flavor. As a nation, we are increasingly adopting plant-based eating, with trends like "Meatless Mondays" and the rise of flexitarian diets. Mushrooms have become a go-to for chefs and home cooks.

Also worth exploring are the properties that make them functional foods, also known as adaptogens—ingredients that do more than taste good and satisfy our appetites. These kinds of food nourish, heal, energize, and support our mental health, and mushrooms are at the top of the list of beneficial adaptogens.

Mushrooms are low in calories, high in fiber (making you feel more satisfied and aiding in digestion), rich in antioxidants (assisting in cell protection), anti-inflammatory (soothing muscle aches, including those associated with arthritis), beneficial for the immune system, and full of vitamins and minerals. Mushrooms also grow quickly, require minimal space, and often thrive on agricultural waste, making them an environmentally friendly crop.

The use of fungi of all kinds is expanding beyond the dinner plate. With their growing popularity, mushrooms are popping up (much like they do after a rainstorm) and have entered the realm of wellness elixirs, showing up in morning coffees, teas, tinctures, powders, and even skincare routines.

Mushroom coffee in particular is experiencing a market surge, generating more than three billion dollars in global sales with no indication of slowing down. Made from dried and ground mushrooms (most often chaga, lion’s mane, cordyceps, and reishi) and with the occasional addition of actual ground coffee beans, the beverage has a deep, earthy flavor profile.

Many drinkers of mushroom coffee report experiencing fewer caffeine “jitters,” no afternoon energy crashes, and improved sleep quality. While these are largely anecdotal reports, and scientific studies are still catching up, the empirical evidence of health and wellness benefits is intriguing and is something experts will continue to analyze and share with consumers.

NOTE: This information is provided as a suggestion only, and it is recommended that you consult with your healthcare provider for personalized wellness and nutritional guidance.

Meet the Mushrooms

Here’s a look at some popular mushroom varieties and their potential health benefits:

Cordyceps

May support energy, diabetes and blood sugar regulation, and heart health.

Lion’s Mane May improve memory, elevate mood, and reduce stress.

Oyster Mushrooms

May help prevent osteoporosis and arthritis, boost vitamin D levels, regulate blood pressure and cholesterol, support healthy insulin levels, and offer antioxidant and anti-cancer properties.

Chaga

May boost immune function, protect liver health, and reduce inflammation.

Reishi (Ganoderma lucidum) Support immune function, may reduce fatigue and depression, help manage cholesterol levels.

King Trumpet (a type of oyster mushroom) May aid in diabetes management and sugar regulation.

Mushroom foraging is a rewarding way to connect with nature, but it comes with risks. The difference between a delicious dinner and a toxic mistake can be subtle. Before you hunt for fungi, consult reputable field guides, check in with local agricultural extensions and mycology societies, and learn about safe foraging locations.

If

Grow Your Own

Bogdan Sonjachnyj/Shutterstock

Mushroom Cocoa Latte

Some mushroom coffees contain ground coffee beans, while others are made from mushrooms only, with the option to add coffee when brewing.

Makes one serving

INGREDIENTS

1 teaspoon mushroom coffee (powder)

1 teaspoon sweetener (sugar, maple syrup, or agave)

1 teaspoon unsweetened cocoa powder

1 teaspoon almond butter (optional)

A pinch of ground cinnamon

A pinch of sea salt

1 cup milk (dairy, nut, or soy)

1 shot of espresso or 2 teaspoons instant coffee (optional)

PREPARATION METHOD

1. Add mushroom powder, maple syrup, almond butter (if using), cocoa powder, cinnamon, and sea salt to a small blender.

2. Hea t the milk and add it to the blender.

3. Blend on high f or 30 seconds to 1 minute, or until the mixture is frothy and well blended.

4. Taste and adjust flavor as needed, adding cinnamon for warmth/spice, more sweetener to taste, or more cocoa for rich chocolate flavor.

5. Leftovers can be stored, covered, in the refrigerator for up to two days. Reheat in the microwave or on the stovetop until hot.

FROM BALI TO BIG SUR, THESE HIGH-END HOTELS AND RESORTS ARE TURNING BETTER SLEEP INTO THE ULTIMATE TRAVEL SOUVENIR.

DR E AM

DR E AM

Avacation is usually meant to be relaxing, but what if taking a trip could also help reset your sleep? Quality rest affects everything from mood and memory to immunity and heart health, making it not just a luxury but a necessity. Yet millions of adults struggle to get the sleep they need. According to the Casper-Gallup 2022 State of Sleep in America Report, one in three adults—about 84 million people—rate their sleep as “fair” or “poor.” And a follow-up Gallup poll in 2023 found that 57 percent of U.S. adults believe they’d feel better if they got more sleep.

That’s where a new wave of wellness-focused hotels and resorts comes in. These high-end hideaways are elevating rest to an art form, offering science-backed sleep programs, time-honored Eastern therapies, and thoughtful amenities designed to help you truly unwind. Best of all, the healthy sleep habits you build during your stay can lead to deeper, more restful nights, long after you’ve checked out.

by RACHEL ARROYO

REVĪVŌ Wellness Resort

Bali, Indonesia

REVĪVŌ Wellness Resort, an award-winning retreat nestled in a tranquil teak forest in the hills of Nusa Dua, invites guests to rediscover rest in its most luxurious form. Derived from the Latin word meaning “I live again,” REVĪVŌ’s wellness philosophy centers on restoring body, mind, and spirit through a holistic blend of spa treatments, mindfulness and movement, nutrition, sleepsupporting bedtime rituals, and science-forward approaches to health and wellness.

At REVĪVŌ, quality sleep is considered a cornerstone of health and wellness. Each of the resort’s 22 Balinese-style villas and suites is equipped with a Breath Lux Light. This rhythmic breathing meditation lamp uses soft amber and energizing blue light to align circadian rhythms and support guided breathwork. To further ease the body and mind into deeper rest, guests can indulge in calming nighttime rituals such as herbal detox baths and soothing teas, or opt for the Sleep Well & Reset retreat, which targets the root causes of poor sleep through personalized therapies, relaxation techniques, and expert wellness consultations.

Utilizing the finest organic ingredients, meals at REVĪVŌ are carefully crafted to meet the needs and goals of guests during their stay.

Kamalaya Koh Samui

Koh Samui, Thailand

Built around a centuries-old meditation cave once used by Buddhist monks, Kamalaya is a world-class wellness retreat where healing is guided by nature and a fusion of Eastern and Western practices. Located on Thailand’s second-largest island, this 22-acre resort blends effortlessly into its tropical surroundings, with open-air treatment spaces and 76 tranquil rooms, suites, and villas that feature balconies or outdoor terraces, floor-to-ceiling windows, and sweeping views of the gardens or the Gulf of Thailand.

The Wellness Programs at Kamalaya include meditation, Reiki, and yoga sessions, as well as personal consultations from Transcendental Meditation practitioners and Life Enhancement mentors.

Travelers seeking rest and renewal—whether for anxiety, burnout, gut health, or insomnia—come to Kamalaya for its integrative approach to wellness. More than 50 certified wellness professionals deliver over 70 therapies—each rooted in ancient traditions or modern medicine and specifically tailored to the individual. Restorative offerings, such as Shirodhara and acupuncture, help rebalance the nervous system, while newer innovations, like brain stimulation therapy at Kamalaya’s Cognitive House, support mental clarity and stress resilience. For individuals struggling with chronic sleep issues, the Sleep Enhancement Program helps identify and address mental and emotional barriers to restful sleep, providing a personalized wellness plan and practical tools to support lasting change.

Post Ranch Inn

Big Sur, California

Perched 1,200 feet above the Pacific, Post Ranch Inn combines sustainable luxury with the raw beauty of Big Sur. Here, rest and relaxation come naturally: the guest rooms, free of TVs and alarm clocks, are designed to immerse guests in sweeping ocean and mountain views and the stillness of the surrounding redwood forest. Nature and wellness shape every part of the Post Ranch experience, from daily yoga and guided meditation to nature walks and heated infinity pools overlooking the cliffs. At Sierra Mar, the resort’s award-winning restaurant, farm-to-table coastal cuisine is paired with one of North America’s most extensive wine cellars.

For those yearning for a better night’s rest, Post Ranch offers a dedicated Sleep Package featuring a nutrientrich Sleep Serenity menu at Sierra Mar, targeted spa treatments, and exclusive access to “Sleep Sessions with Dr. Michael Breus”—a seven-part video series exploring the science of sleep, chronotypes, and strategies to improve sleep quality.

Today’s travelers aren’t just looking to get away— they’re looking to feel better, sleep better, and return home truly restored. As interest in wellness travel grows, more vacationers are seeking out experiences that prioritize rest. And when a getaway helps you finally sleep well—and keep sleeping well—it can spark a meaningful shift that carries into everyday life.

The infinity pool at Post Ranch Inn, with its unparalleled views of the Pacific coast, is just one of the amenities that create a serene and soothing vacation experience.

Photography by Kodiak Greenwood

A Good Night’s Sleep

Sleep vacations are growing in popularity. Here are five additional spots for dreamy escapes, ranging from city hotels to distant retreats.

Lotte New York Palace

New York, New York

The Hästens Ultimate Sleep Suite is a 3,500-square-foot pied-à-terre 43 stories above Madison Avenue, featuring what’s considered the world’s most luxurious and comfortable bed. Lottenypalace.com

Hotel Figueroa

Los Angeles, California

Hotel Figueroa’s Rest & Recovery Suite redefines sleep in style, pairing cutting-edge wellness tech with bespoke comforts—think climate-smart mattresses, custom pillows, red light therapy, and ultra-purified air—all in the heart of Los Angeles. hotelfigueroa.com

Sensei Lāna'i

Lana’i City, Hawaii

A serene escape in Lāna'i’s uplands, this luxury resort offers data-driven sleep and personalized wellness programs that allow guests to return home with renewed energy and a framework for releasing stress. sensei.com

Shanti Maurice Resort & Spa

Saint Felix, Mauritius

Shanti Maurice delivers an immersive, holistic approach to sleep, drawing on ancient Eastern practices—all set within a secluded beachfront setting that feels worlds away. shantimaurice.com

SHA

Alicante, Spain

Set between the mountains and the Mediterranean Sea, SHA Spain is a sleek sanctuary where Western medicine meets Eastern therapies, macrobiotic cuisine, and sleep-optimized design. shawellness.com

The Sleep Edit

Get resort-level, shut-eye at home with these luxurious bedtime extras.

Derek Rose Eye Mask Bailey Silk Satin Navy Crafted by hand in Cheshire, England, from the finest pure navy Italian silk, this ultra-luxe eye mask is gently padded for complete nighttime comfort.

SleepHub Bedside Sleep Aid Uses exclusive neuroscience and sound technology to restore natural sleep patterns and retrain your brain to sleep better.

Dyson Purifier Big+Quiet Formaldehyde Dyson's quietest, most powerful, and advanced air purifier, featuring an exclusive K-carbon filter and CO2 sensing technology.

Sferra Comfort Sleeper Collection

Incredibly soft, this linen collection is expertly crafted in Italy using the finest long-staple cotton percale available.

Olivia Von Halle, Bliss Navy Camisole Set Made from 100% 16-momme silk in a figuredraping silhouette, this sleep set will keep you cool and stylish, in and out of bed.

Jo Malone Moonlit Camomile Pillow Mist. A tranquil blend of English camomile leaves, night-blooming moonflowers, and warm white musk will prepare you for a restful slumber.

Strategic EXPERTISE

GREG BEAL USES DECADES OF HANDS-ON EXPERIENCE TO LEAD A DESIGN ENGINEERING TEAM AT SUB-ZERO.

By Lisa Cavanaugh Photography by Nick Berard

When Greg Beal first stepped through the doors of Sub-Zero Group, Inc., there wasn’t even a Wolf division. “I started as a co-op engineer in 1996,” says Beal, who is now a Senior Design Engineering Manager supporting Sub-Zero Production. The University of Wisconsin-Madison graduate in Mechanical Engineering completed internships with the company before joining as a full-time employee.

“The first role I had was also in Design Engineering,” says Beal, “and I helped them automate, as the company was beginning to embrace computers.” He also put to good use a childhood passion for tinkering. “I would rebuild my bike repeatedly when I was a kid growing up in the Twin Cities area of Minnesota. I come from a family of six kids, so we always had plenty of bikes lying around in need of repair,” he says. “I was always mechanically inclined.”

At Sub-Zero, Beal found himself taking apart refrigerators and “trying to find ways to improve the product.” He explains that the focus was then, as it still is, on the reliability of the company’s appliances. “We would get feedback from the field and tackle any issues based on that.”

Beal worked in the Sub-Zero division until 2018, when he transitioned to leading the team that was then developing the current generation of the Wolf Dual Fuel and Induction Ranges. He then returned to refrigeration in 2020. “It’s a new challenge every day,” he says of his current position. “While our group doesn’t totally redesign the product, we are constantly working to improve it.” Beal’s team’s work involves managing a steady stream of improvement requests, developing design solutions through testing, and helping the supply chain and production teams quickly implement them. “All of that really helps to develop my team as well, so they have what they need to keep our brands strong in the future.”

“We keep our focus on the customer and what they need,” adds Beal. “We also manage requests from our suppliers to help make their production lines run smoothly.” He notes that keeping supply lines streamlined and efficient ultimately benefits the consumer. “We are constantly evaluating what the experience is for the customer when they have the product in their home.”

“We understand our appliances are an investment for the customer, so we invest a lot of time and attention to match that.”

After initially helping engineering move from a paper to a digital world, today Beal uses both computerized and physical mock-ups in the engineering process. “After improvement requests come in, they go through an approval process, and then we will get prototypes made at our Innovation Center.”

One important goal is to establish a foolproof process for both manufacturing and customer satisfaction. “We’ll design it so our production team can assemble it correctly, all while making sure our customer will be satisfied. We understand our appliances are an investment for the customer, so we invest a lot of time and attention to match that.”

Beal realizes that people expend a lot of energy planning for new kitchens, and he knows Sub-Zero products reflect that commitment to quality. “It may be costly for the company to invest so much into the design engineering process, but it’s worth it, since the end result is a better customer experience.”

As a manager, Beal has a more strategic oversight role, stepping back a bit from his previous handson approach. However, he says he “still needs to understand what I’m looking at and to know the products well. I also must stay connected to the new product teams to keep up with everything being developed, so that we are prepared when they launch.”

Managing a group of engineers and designers, including some based in Arizona, is a complex task; however, Beal still found time recently to renovate his own home kitchen. “My wife and I finally found what we like to call our forever home, here in the Madison area,” says Beal. “We just didn’t care for the kitchen all that much, though, so we updated it with Sub-Zero, Wolf and Cove products, which is obviously great!”

“Ever since starting here and seeing so many beautiful kitchens in our literature and in person on visits to field test homes, I had been looking forward to updating my own kitchen, and while we had others to help us design and build it, I gave plenty of input because I know all the specs quite well,“ he says with a laugh.

Another area of his home that he gravitates toward in his off hours is his garage workshop. “I have a woodworking hobby that I’ve rekindled,” says Beal. “I have built some furniture in the past and have plans for

more things in the future.” It’s a hobby he shares with his son. “He is hands-on as well, so it’s great to have something we can do together.”

Beal doesn’t have any woodworking projects planned for his kitchen yet, although a pantry improvement may be in the works for the future. Meanwhile, his focus remains on the appliances he has a hand in developing for Sub-Zero. “My biggest goal is ensuring that we have happy customers.” His role at the company continues to evolve and grow, but his intent is the same: to present the best products possible to the marketplace.

Greg Beal (center) and team. Pictured above, clockwise from top right: David Gest, Carmen Muehlfeld, Adam Nimtz, Jesse Gregorich, Scott Tunzi, and Lance Nienow. Staff not pictured: Fredy Aguero (Wisconsin) and Sergey Baranov, Rachel Green, and Kongsine Inthareath (Arizona)

Photo by Betsy Fries and Ella Williams

SCENE + SOCIETY

A Year of Celebrations

Across the country, Sub-Zero, Wolf, and Cove showrooms have hosted events that honored Sub-Zero’s 80th anniversary. From coast to coast and everywhere in between, designers, chefs, architects, builders, and customers are joining together to toast eight decades of industry-leading innovation and design.

Here is a glimpse of three of these fun and festive gatherings that took place this past summer:

SCOTTSDALE, ARIZONA

The Sub-Zero, Wolf, and Cove showroom in Scottsdale held its 6th annual Americana Event in July to honor companies with a proud American heritage. "We also celebrated our 80th anniversary," says Regional Marketing Manager Natalia Houser, noting that Sub-Zero Group, Inc. is a third-generation family-owned Wisconsin-based company. The festive yearly event highlights businesses established in the United States, rooted in this country’s innovative spirit and commitment to quality.

Along with Sub-Zero, Wolf, and Cove, the gala gathering showcased Modern Luxury Interiors, Crestron, Kohler, Cambria, Andersen Windows, and Scotsman— each a co-host of the festive red, white, and blue affair. “We featured cuisine from top Valley chefs,” says Houser, describing menu choices that included Chorizo blue corndogs and “The NMF Proper Lobstah Roll,” from Arizona-based Nelson’s Meat + Fish.

The partygoers also enjoyed local beers, festive cocktails, hand-scooped ice cream, live music, and fantastic raffle prizes. “It was a terrific event, and a perfect way to celebrate American-based manufacturing and the special 80th anniversary of Sub-Zero,” says Houser.

Jenna Kunetka, Jordan Kunetka

Stephanie Larsen, Paul Aguirre

Moon Dog

Photography by Carrie Evans

Kirsten Whipps, Alicia Warren-Therien, Rochelle Barton Jacky Ulloa, Jacquie Underwood, Haley Gillette, Candice Rice

Molly Sullivan, Natasha Ruvalcaba, Erin Miller The team from Alisha Taylor Interiors, Scottsdale AZ

Nelson's Meat + Fish Kris Harline, Sedona Statt, Brittny Smith, Dezi Elliott, Alisha Taylor

SCENE + SOCIETY

ATLANTA, GEORGIA

“On August 14, 2025, we proudly celebrated the grand reopening of our Atlanta showroom with an exclusive VIP evening filled with energy, inspiration, and community,” says Shannon Lewis, Southeast and Florida Regional Marketing Manager.

Colleagues, trade partners, and dealer principals gathered to experience the beautifully reimagined space, enhanced by stunning florals from Blosm and the lively sounds of The Bourbon Brothers Band.

“The evening was not only a chance to toast our new beginning in Atlanta but also an opportunity to honor a milestone—80 years as a family-owned, American-based manufacturer,” adds Lewis. “It was a night of connection, celebration, and shared vision for the future.”

Doug Durbin, Judy Durbin

Peter Gianokos, Lauren Gianokos

Angelique Foster, Tori Buddin, Erika Zuelch

Brian Rouse, Rob Maxam, Ron Cochran, Debbie Killeen, Vicki Stevens, Sole Reinoso, Don DeLong, George Laudun, Rob Zuelch, Shannon Lewis, Hadley Roy, Yusef Sullivan

The Bourbon Brothers Band

Tim Askew, Tracy Askew

Allison Henderson, Joanna Goodman

Darce Newman, Jim Newman, Rob Maxam, David McNeer

Photography by Nelson Tirado/Miami Chef Studios

SCENE + SOCIETY COSTA MESA, CALIFORNIA

On August 14, the Costa Mesa Sub-Zero, Wolf, and Cove showroom was transformed for the “Remodel Reopening and 80th Anniversary Bash.” The event welcomed a distinguished crowd of designers, architects, homebuilders, and key industry partners like Zip Water, Cambria, and Elite Installation. “The evening was a sophisticated blend of old and new, honoring the brand’s 1945 beginnings while showcasing its future,” says Krystina Holford, Marketing Manager for the showroom.

Guests were greeted with a red carpet and a step-and-repeat before entering an atmosphere of luxurious nostalgia. A five-piece big band set the scene, while the Satin Dollz, a troupe of performers dressed in 1940s attire, delighted guests with songs from that decade. “Every corner of the showroom featured details that reflected Sub-Zero’s heritage, from classic Coke bottles on ice to vintage advertisements,” says Holford.

Chef Molly Kruger cultivated the culinary experience to match the retro theme, featuring passed hors d’oeuvres such as deviled eggs and BBQ spam burnt ends. “The main menu featured a tribute to our brands, including Wolf Wisconsin Cheeseburgers, and an all-American cheese charcuterie board,” says Holford. A champagne tower and a bar were set up in the contemporary kitchen, while a green-themed Cove Candy Bar offered guests colorful candies, including Gummi Army Guys.  Later in the evening, the Sub-Zero Scoops ice cream dessert bar was available for guests with a sweet tooth.

As a souvenir, guests received customengraved glasses by Choi Calligraphy and a swag bag that included a wine opener, a silicon baking mat, and the latest issue of The Living Kitchen magazine. “The evening was a perfect melding of history and modern refinement,” adds Holford, “culminating in a night of dancing to tunes from the first decade of Sub-Zero.”

Chef Molly Kruger, Adam Dahl, Wendy Dahl

Basil Larkin, Barry Bredvik, Jon Krueger

Caesar Chavez, Carolina Chavez

Brooke Howhannesian, Amy Rosten, Valerie Saunders

Satin Dollz

Courtney Ziething, Jim Ziething Ziething

Photography by Hugo Landa Photography

NORTHEAST REGION

CONNECTICUT

Clarke South Norwalk 64 S Main St S. Norwalk, CT 06854 (800) 842-5275

MASSACHUSETTS

Clarke Boston 7 Tide St Boston, MA 02210 (800) 842-5275

Clarke Milford 393 Fortune Blvd Milford, MA 01757 (800) 842-5275

MARYLAND

Columbia Showroom 9204 Berger Road Ste H Columbia, MD 21046 (443) 276-2490

NEW JERSEY

Pine Brook Showroom 25 Riverside Drive Pine Brook, NJ 07058 (888) 671-9376

NEW YORK

MKS Industries Buffalo 1680 Walden Ave Cheektowaga, NY 14225 (716) 895-2900

MKS Industries Syracuse 5801 Court Street Rd Syracuse, NY 13206 (315) 437-1511

Manhattan Showroom 150 E 58th Street 5th Floor Manhattan, NY 10155 (800) 691-6122

Roslyn Heights Showroom 170 Mineola Avenue Roslyn Heights, NY 11577 (888) 859-9376

PENNSYLVANIA

Philadelphia Showroom 4050 South 26th St Philadelphia Navy Yard Philadelphia, PA 19112 (215) 671-8300

SOUTHEAST REGION

GEORGIA

Atlanta Showroom

3280 Peachtree Rd NE Suite 200 Atlanta, GA 30305 (404) 973-0660

FLORIDA

Miami Showroom 3711 NE 2nd Ave Ste 200 Miami, FL 33137 (786) 431-3907

NORTH CAROLINA

Charlotte Showroom 127 W Worthington Avenue Suite 180 Charlotte, NC 28203 (704) 375-6025

VIRGINIA

E. A. Holsten Inc. Richmond 1400 Overbrook Rd Richmond, VA 23220 (804) 359-3511

MIDWEST REGION

ILLINOIS

Chicago Showroom 222 W Merchandise Mart Plaza Suite 134 Chicago, IL 60654 (312) 428-3160

Glendale Heights Showroom 196 Exchange Blvd Glendale Heights, IL 60139 (630) 872-5100

MICHIGAN

Trevarrow Inc. Auburn Hills 1295 N Opdyke Rd Auburn Hills, MI 48326 (800) 482-1948

MINNESOTA

Roth Living Minneapolis 11300 47th Street W #100 Minnetonka, MN 55343 (952) 933-4428

MISSOURI

Roth Living Kansas City 601 W 47th Street

Kansas City, MO 64112 (816) 556-3322

Roth Living St. Louis 7800 Clayton Rd Richmond Heights, MO 63117 (314) 991-0900

OHIO

Tisdel Distributing Cincinnati 5901 E Galbraith Rd Cincinnati, OH 45236 (513) 339-0990

Trevarrow Inc. Parma 12610 Corporate Dr Parma, OH 44130 (216) 362-9200

SOUTHWEST REGION

ARIZONA

Scottsdale Showroom 15570 N 83rd Way Scottsdale, AZ 85260 (480) 921-0900

TEXAS

Dallas Showroom 3707 Lemmon Avenue Dallas, TX 75219 (972) 699-5202

Houston Showroom 2800 Sage Rd Suite B Houston, TX 77056 (713) 599-0053

WEST REGION

CALIFORNIA

Costa Mesa Showroom 655 Anton Blvd Costa Mesa, CA 92626 (657) 269-5874

Riggs Distributing Inc 101 Henry Adams Street Suite G144 San Francisco, CA 94103 (415) 582-6717

COLORADO

Roth Living Denver 742 S Broadway Denver, CO 80209 (303) 373-9090

UTAH

Roth Living Salt Lake City 1400 S Foothill Dr Ste 212 Salt Lake City, UT 84108 (801) 582-5552

WASHINGTON

Bradlee Distributors Seattle 1400 Elliott Ave W Seattle, WA 98119 (206) 284-8400

HAWAII

Riggs Distributing Inc 2038 South King St Honolulu, HI 96826 (808) 484-2511

MEXICO

Monte Athos 465, Lomas de Chapultepec VI Secc Miguel Hidalgo, CDMX 11000 +52 55 4950 9812

Carretera Monterrey Saltillo 3061

Fracc. Bosques del Poniente Santa Catarina, N.L. 66350 +52 81 8389 4372

(604) 244-1744

Bradlee Distributors Calgary 1245 – 73rd Avenue SE Calgary, AB T2H 2X1 (403) 297-1000

Maroline Distributing Inc.

Montreal Showroom 1011 Rue Wellington Montreal, QC, H3C 1V3 (855) 914-4489

Maroline Distributing Inc. Toronto Showroom

280 King Street East Suite 101 Toronto, ON, M5A 1K7 (855) 914-4488

Maroline Distributing Inc.

Royalmount TLK 5070 Chemin de la Côtede-Liesse Montréal, QC H4P 0E1 (855) 374-7745

EUROPE

United Kingdom Showroom Unit 9 The Street Industrial Estate

Heybridge Street

Heybridge, Maldon, Essex CM9 4XB ENGLAND

011.44.208.418.3800

Europe Showroom 135 Rue D’Antibes 06400 Cannes, France 011.33.493.999.888

London Showroom

AUSTRALIA

Melbourne Bank House 11-19 Bank Place Melbourne, VIC AUSTRALIA 1300 808 859

CANADA

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Bradlee Distributors

Vancouver 13780 Bridgeport Rd Richmond, BC V6V 1V3

Sydney Foveaux House 63 Foveaux Street Surry Hills, NSW AUSTRALIA 1300 808 859

251 Brompton Road Knightsbridge London SW3 2EP United Kingdom 011.44.0207.858.3480

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IN THE NEXT ISSUE:

Photo by Matteo Carassale

The Living Kitchen visits the iconic Le Louis XV-Alain Ducasse à l’Hôtel de Paris in Monaco.

JANUARY 14-19, 2026

Join host Chef Eric Ripert and other Michelin-starred chefs, including José Andrés, Elena Reygadas, and Gavin Kaysen, alongside a remarkable roster of wine and spirits experts and global tastemakers for five days of culinary revelry at The Ritz-Carlton, Grand Cayman. www.ritzcarlton.com/grandcayman