VRAI Magazine Spring Issue, March 2017

March 2017

Spring Travel

Cuba’s Tourism Spring into the Eternal City Food, Fashion & Travel

Special Feature from A View to Delicious Meet Chef Virginia Willis

From the Runways of NYFW An Interview with Designer Dan Liu

and a look at his Spring/Summer Collection

Relax and Enjoy the Season!

1

2

VRAI Magazine

42

FEATURE ARTICLES

DEPARTMENTS

Much Ado About Matcha . . . . . . . . . . . 8

Editor’s Letter . . . . . . . . 5

The Art of Relaxation . . . . . . . . 12 Meet the Man Behind the Magic: Designer Dan Liu . . . . . . . . . . 20 Fashion Editorial: Soft Sensual Spirited, Spring . . . . . . . . . . 26 SPECIAL FEATURE:

8

Contributors. . . . . . . . . 6

44

City Dining Scene: Philly’s Square 1682. . . . . . . 16 Recipe Roundup: Let’s Do Brunch . . . . . . . . . . . 48

12

Travel Tips: The Essential Pre-Travel Checklist . . . 70

52

Final Thoughts . . . . . 100

20

An Interview with Chef Virginia Willis. . . . . . . 42 Relax, it’s Brunch: Bacon Apple Cheddar Quiche . . . . . . . . . . 44

58 26

Brimming with Possibilities: Meet Milliner Amina Marie Hood. . . . . . . . . . . . 52 Why Cuba’s Professionals are Flocking to Tourism. . . . . . . . . . . 58 Spring into the Eternal City. . . . . . . . 76

76

On the Cover: Bacon Apple Cheddar Quiche Photography by Karista Bennett 3

For the Fashionista in You

Fashion Week Chronicles: New York and London Editions com

azine.

s

e e imag Click th

4

imag isit vra v r o below

VRAI Magazine

W

elcome to Spring! I don’t know about you, but overall it was really a mild winter for us. There were times when it already felt like Spring, but Mother Nature continued this game of teasing us with weeks of roller coaster temperatures. So enough of this and let’s officially say goodbye to Winter!

For this issue, it’s all about relaxing and enjoying the season. As we start to spend more time outdoors, stop a minute and breathe it all in. Whether it’s with a cup of tea, burning some candles on a beautiful Spring evening after a long day, spending time with family and friends for special brunch occasions, or taking some time to figure out where your next travel adventure will be -- now is the time to enjoy the season.

And while we’ve got food and travel covered in this issue, I’m excited to be able to share our first fashion editorial featuring the dresses of designer Dan Liu who we spotted during New York Fashion Week last September. We dive in and get to know him better, so remember the name!

We also have some special features pulled from our sister publication, A View to Delicious. Our very own Karista Bennett interviews Chef Virginia Willis and then shares a great brunch recipe just in time for all the season’s get-togethers. You won’t want to miss it!

Enjoy this latest issue and be sure to drop us a line and let me know what you think!

All my best,

Spring Issue Volume 2 / Number 3 Publisher & Editor-in-Chief Danny de la Cruz Creative Director MJ Cadiz Food Editors Karista Bennett Ksenia Skvortsova Travel Editor Jim O’Donnell Contributing Style Editor Doris Hobbs Contributing Photographer Audrey DLC

Contact Us VRAI Magazine LLC P.O. Box 62 Techny, IL 60082 General Inquiries editor@vraimagazine.com Advertising Inquiries advertising@vraimagazine.com VRAI Magazine is a digital lifestyle publication that delivers food, fashion and travel inspiration. With a team of creatives, storytellers, authors and talented contributors, we curate stories that represent the Style of True Living. © VRAI Magazine LLC. No part of this publication may be reproduced, distributed or transmitted in any form or by any means including photocopying, recording or other electronic methods without the prior written permission of the publisher, except in the case of brief quotations embodied in digital and print reviews.

Danny de la Cruz Publisher & Editor-in-Chief

5

Karista Bennett

Danny de la Cruz

Doris Hobbs

Charmaine Kong

Karista is a food writing, farm loving chef, capturing everyday moments with extraordinary food. She works as a professional recipe developer and food photographer, living in the beautiful Pacific Northwest and she is the voice behind Karista’s Kitchen.

Danny is the founder of VRAI Magazine. He originally started with a cooking-centric blog called Danny’s Kitchen and then eventually launched VRAI Magazine.

A native of the San Francisco, bay-area, Doris Hobbs is a Published Writer, Consultant, Diabetes Advocate, Cover Model & Style Blogger of Rich in Love Fashion. Everything Doris does is with a passion to support women, startup brands and artistic designers the opportunity of proper media exposure through a number of premier publications.

Always seeking new territories to explore, Charmaine is a communications specialist, writer and avid traveller.

Wherever the path leads her, she’s documenting her adventures and sharing her experienced tips and advice on her blog Where’s the Charm. Join her in discovering new cities, cultures and stories from around the world.

6

He’s a creative home cook from Chicago who loves to travel. His favorite city in the world is Madrid, Spain.

VRAI Magazine

Jim O’Donnell

Roberta Pipito

Beverley Press

Ksenia Skvortsova

Freelance journalist, author and photographer Jim O’Donnell focuses on conservation, climate change, human rights, and travel. A former archaeologist, O’Donnell is the author of “Notes for the Aurora Society: 1500 Miles on Foot Across Finland” as well as numerous articles, several sordid tales, many brilliant observations, a few half-finished novels, various angry letters-to-the-editor and other scribblings. His recent work has appeared in BBC Travel, Sapiens, Taos Magazine and Yale Environment 360. He lives in Taos, New Mexico with his two children.

Roberta is an award winning chef; food, beer and wine connoisseur; TV personality, contributor and blogger. Her passion for cooking began with her father (a professional baker) teaching her culinary ways and led her to create her brand in 2011.

Beverley, who resides in Nottingham in the UK, enjoys baking and cooking for her family and her hobby is making cupcakes.

Ksenia is a cook, writer, and food stylist living in New York. She graduated from the Institute of Culinary Education in 2011.

To see more of her cupcakes and decorating skills, be sure to check out her creations via her social media links below.

Ksenia’s website, Saffron & Honey, is a food and travel blog focused on bringing a Provencal sensibility & joie de vivre to everyday cooking, living & traveling.

Discover more at his web site: Around the World in Eighty Years.

“Homemade Delish” seemed fitting for this wife and mother of two, who has been called “Philadelphia’s Rachel Ray.” Coming from a long line of family cooks in Brazil and Italy, she enjoys the art and science behind food as well as the taste.

She is recognized for her recipes, love for wine, beer and photography, and coverage of major festivals.

She wants the world to see that “With creativity and imagination, you can style anything to your taste.”

Cheers!

@homemadedelish 7

M

uch ado about atcha

Article and Photography

by Ksenia Skvortsova

8

VRAI Magazine

I

f a centuries-old drink promises to rejuvenate me, make me live longer and look better, I am going to try it — and I know I am not the only one!

With that in mind, I headed to Ippodo NY (125 East 39th St, New York, NY), the US outpost of the Japanese teahouse and tea shop located in Midtown Manhattan.

Ippodo is turning 300 this year and the New York location has been open for about three years. It is a great place to try different types of matcha tea and get a little matcha education.

If you have been following the trend of curative lattes, as we have been here at VRAI Magazine, matcha is both part of that trend and not quite, as it is very much a traditional drink that has come to greater prominence outside of Japanese culture in recent years. Matcha is now deeply enshrined in the wellness world, as well as, the culinary world.

The Roots of the Matcha Tradition Run Deep A Zen priest first introduced the pastime of drinking matcha to Japan, bringing it over from China, over eight centuries ago. The preparation of matcha tea is the focus of the Japanese tea ceremony and has a long association with Zen. The ritual associated with it is meant to be both meditative and rejuvenating. As you whisk the matcha green tea powder into hot water and enjoy the umami flavor, your worries are meant to melt away...

Matcha, the highest grade of Japanese green tea, is produced by grinding tea leaves into a fine powder.

Matcha lattes, matcha smoothie bowls and matcha cakes (Ippodo matcha is featured in one of my favorite pies, the matcha custard pie at Four and Twenty Blackbirds, 439 3rd Avenue, Brooklyn, NY) - they are all delicious. But do they also carry any real health benefits?

The first obvious benefit is the relaxation and meditation that comes with the act of making matcha. It only takes a few minutes, but helps to calm your mind and jumpstart your day.

Drinking matcha has also been shown to heighten alertness. And the antioxidant and caffeine boost that comes with matcha is known to last longer than most coffee providing you with a more balanced “buzz.”

Some studies have found that catechins, a particular kind of antioxidant contained in matcha, are particularly beneficial to your health. Catechins can help strengthen the immune system and help manage stress levels.

So give that matcha powder a firm whisk, a taste and a sip to test out the benefits for yourself. continued on page 10

FIND

Ippodo matcha at: Ippodo Stores (NY, Kyoto, Tokyo) Matcha custard pie Four and Twenty Blackbirds (NY) Tea service at Baccarat Hotel (NY) Matcha lattes at Usagi (NY) Kajitsu restaurant (NY) Sqirl (LA) serves iced and hot

9

M

astering atcha

You will need: matcha powder, water, a tea ladle, a bamboo tea whisk and a matcha-chawan (tea bowl) 1. Put 1.5 tea ladles (about 1 teaspoon) of matcha powder into the tea bowl.

2. Add 2 oz hot water (it should be at about 176F) — you can cool boiling hot water to this temperature by pouring it into an empty tea cup before pouring it into the tea bowl.

3. With the bamboo whisk, mix the water and matcha powder using a vigorous whisking motion until smooth.

M

4. Enjoy!

A.

ORI

cha mat ly use eca uick y? B , it is q h W hy? tion . W tea.

TH dica E oice rs, out in h b C c t y a n jit e f BRA is a ook k o s no te e b EM drin edia uce -sta ntir rod ing ial m flow p n e t . c s a u k o o yo isn’t kic if s -bo s It read e , y e d ? g in n iv r n e g true ene the u ca caff a. A h— a’s joy o be , yo the y te oug t e n r t n e a d s e Yes n o e oo rdin ring e a ing gre ds t oo oo g eatu offe vinc nee is n ered nd t acon g c n. F one Sou owd che atch atin not . g p y it e m s in k ’s it t r is h a e un as l cla e th eryt ides if th hom well aus enta th s s ev d— s he r o t n m a e b a Bec h ff h, er wit ods eo or in and cov cras pled d— ry fo Guid ha bar no k to cou rfoo c savo rte style boo rgy upe mat nd nve Life ene first ry s t a y co et a e a a :A d r e h a a t s o w h c is lre mp nes r s a e is d t e fo Mat h o n h t go es co s, t and en nd ecip ktail gre e a ices coc of r rag nov nd ens eve cha ks a doz nt b mat drin ie h c t d e an r bo bas a— e fo atch guid of m tial ssen e n a

UPH

E ALM

EC

10

VRAI Magazine

M

ore atcha

Whether you’re a newbie or a matcha expert, Matcha: A Lifestyle Guide, published this month by Dovetail Press, will make a beautiful addition to your library. It is a matcha primer full of delicious drink and food recipes, beautiful illustrations and a guide to matcha spots, both classic and contemporary.

HA TC MA is

ed.

IFE A L

s

STY LE GU IDE

11

Art of Relaxation the

by Danny de la Cruz / Photos courtesy of Ebb & Flow NYC

A

fter a long day at the office, from managing a household or doing all of the above, taking time for oneself to relax and rejuvenate is essential for mind and body. It’s something we often forget to do as we keep up with all the demands of daily living.

We turned to Rupal Bhinda, Founder of Ebb & Flow NYC, to give us some tips and ideas for now to incorporate relaxation into our lives.

And it’s such an easy thing to do.

12

VRAI Magazine

VRAI Magazine (VM): When we think of relaxation, candles are one thing that come to mind. What is it about candles that tie in so nicely with trying to relax?

And, is there a proper way to use candles to really enhance the art of relaxation?

Rupal Bhinda: Our lives are always filled with noise and work, so a simple thing like lighting a candle can give you stillness and makes life more relaxing. The best way to use candles is usually, keeping lights dim or off. The darkness, with a candle burning, creates less intensity and stress. It gives you a sense of calmness. Having several candles lit around the room also creates a peaceful and romantic environment.

VM: Are there specific scents and fragrances that are more conducive to helping one relax?

Rupal: Yes, ones with soft and subtle scents will help anyone relax. Anything too heavy will stimulate the senses. For example, our Tea Clove Sage Aloe, Violet Noir, and Dark Ginger Lavender are a few suggestions that help unwind for both men and women.

VM: When it comes to Spring, are there any specific products that you would recommend that help enhance the season and/or help people feel like it’s Spring?

Rupal: Since most of us hibernate more during Winter, we are all restless by the end and want to enjoy the sun and be stimulated! To help enhance your Spring mood, I suggest using scents like Fresh Ginger Lime, Tobacco Flower, and Honeysuckle Aloe to stimulate your senses and feel fresh!

VM: Do you have any safety tips people should keep in mind when using candles?

Rupal: Always keep the wick trimmed at ¼” and burn the candle max 3-5 hours to get the most use. Keep away from kids and paws. Also, it is best that you’re in the room while it’s burning.

VM: What about home spas and how can one create that using your products?

Rupal: Our soy candles fit perfectly on most bathtubs and/or sinks. I suggest burning candles during your bath or shower. And of course leave the lights off and let the candles do the work!

Our oil-based bar soaps are made with the most natural ingredients making them organic which will keep your body and face feeling soft and smooth. The perfect soaps to use for a home spa are: • Violet Noir - an Activated Charcoal soap which will open up your pores and take all the impurities out + it smells amazing!

• Wildflower – has oats in it to scrub off all the dead skin • Tea Clove Sage Aloe – If you’re skin doesn’t need extra attention, this is a perfect moisturizing soap that will relax all senses.

You will definitely feel calm and refreshed after! continued on page 14

13

VM: We understand that you actually made the leap from the fashion industry into soaps and candles. How did that come about?

Rupal: Working with designers all year around, I got a sense of their daily stresses, so for the holidays, I would always send a gift basket containing food and wine as my appreciation for supporting my textile business. I realized after that these presents were always stuck in a corner with all the other vendors’ gift baskets. No one wanted them. So one year, I decided to give soaps and candles and it ended up being a big success. I continued to do this for several years during the holidays and the designers were ordering during the year as well. My clientele actually pushed me to start Ebb & Flow as a company. I did my first trade show in 2011 which was amazingly a success and since then the brand has grown to over 50+ products.

VM: Did you have any special training in making soaps and candles growing up?

Rupal: No training, but learned very quickly once the company launched about how important the ingredients are to make these types of products.

VM: Were you able to translate any of your fashion experience into the creation and growth of Ebb & Flow?

FIND

Ebb & Flow products at ebbandflownyc.com

GET 15% OFF

Your first purchase when you sign up for our newsletter #getyourfragranceon

Rupal: Working with all types of fashion, everyone always went down to the basics, keep it simple, black with a pop of color. I decided to apply the same for my packaging which makes it uncomplicated and sophisticated at the same time.

VM: What makes Ebb & Flow unique and different from other products in the marketplace today?

Rupal: The packaging is very different from anyone else’s. Not too many companies have black packaging or a bouquet of flowers to adorn the wrap/box. Our scents range from singular notes to complex notes to fit everyone’s desires. For example, our Honeysuckle scent, even though it sounds simple, we use very specific ingredients to get that perfect scent to trigger memories of your childhood or travels.

The collection also has more intricate scents like Tea Clove Sage Aloe which lets you smell a different layer depending on your day and mood. With our scents, there’s always a conversation sparked or a memory triggered. It’s wonderful to hear our customers’ stories which allow me to keep growing the line of scents.

VM: For you, what’s your ideal way of relaxing and do you have a favorite Ebb & Flow product for this?

Rupal: My ideal way of relaxing is shutting all the lights off, placing the same scented candles around the room while listening to my favorite music and sometimes with a glass of wine. As cliché as it sounds, it really works. Currently my favorite scent is Wildflower which makes me a happy camper.

14

VRAI Magazine

15

When in Philly...

16

VRAI Magazine

Square 1682

WHERE

Square 1682 is adjacent to Kimpton’s Hotel Palomar Philadelphia 121 S 17 St, Philadelphia, PA 19103 (215) 563-5008 square1682.com th

By Roberta Pipito Photos by Stuart Goldenberg Photography

S

quare 1682 — Modern American Kitchen & Cocktails — is located in the heart of Center City Philadelphia and just steps from Rittenhouse Square.

The corner restaurant and popular bar was voted USA’s Best Hotel Bar by USA Today’s 10Best.com and USA Today Travel. Dishes from Chef Robert “Bobby” Surdam manage to intrigue and comfort, all at the same time, using the best possible ingredients and letting the flavors speak for themselves. A progressive cocktail and bar program is directed by Lead Bartender Daniel Kulisek.

Square 1682 is a Leed-certified restaurant with a strong commitment to ecologically responsible culinary practices and dedication to independent farmers, local purveyors, boutique ranches and sustainable fisheries.

continued on page 18

17

Meet Chef Robert “Bobby” Surdam

18

Square 1682 has a new chef in the kitchen with Executive Chef Robert “Bobby” Surdam.

Surdam has worked in restaurant kitchens, in virtually every job, since the age of 17. He’s held every post from prep cook to butcher to executive chef. Originally from the Washington D.C. area (Fairfax County, Virginia), The L’Academie de Cuisine graduate fell in love with cooking early on. What he loves about the cooking is that no matter how many times you create a dish, there’s always a new variable to consider. Each dish is unique.

Surdam worked in some of D.C.’s most exiting kitchens and has worked under Chef Robert Weidmaier as Sous Chef and later as Executive Sous Chef. Before coming to Square 1682, Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at Morrison House Hotel in Alexandria VA — which opened to accolades in Washingtonian magazine, Zagat, DC Eater and other respected publications.

“I’m excited to back in Philadelphia and in the heart of the city,” Surdam said. “I look forward to being a part of the city’s culinary fabric and getting involved in the community here.”

Surdam previously lived in Philadelphia when he held the post of Chef de Cuisine at Red Owl Tavern on Independence Mall.

When Surdam is not in the kitchen, he is likely out walking his Lab-mix “Cash,” spending time with family — or the Red Wings fan is watching his preferred sport — hockey.

VRAI Magazine

19

20

VRAI Magazine

by Danny de la Cruz

W

Photo by Audrey DLC

Designer Dan Liu

e discovered Canadian designer Dan Liu at New York Fashion Week last September where he unveiled his Spring/Summer 2017 collection to an adoring crowd.

As the lights came on, we were transported with music and a quaint bistro vignette to a Springtime stroll along the ChampsÉlysées in Paris with beautiful and sophisticated looks coming out onto the runway on one model after the another.

By the end of the finale, we were hooked and couldn’t stop talking about the man and his elegant collection. We had to reach out and get to know him and so we’re excited to be able to share his story with all of you.

continued on page 22

Designer Dan Liu 21

VRAI Magazine (VM): How would you describe the Dan Liu woman?

Dan Liu: She is well-educated, young, and an executive, definitely has taste, smart, knows what she wants and understands how to be beautiful and sexy, but at the same time, professional enough at her every day look.

She loves my designs since once she puts on my clothes, she will feel passionate and confident enough because she knows she is beautiful!

VM: You’ve had a varied, non-traditional path to becoming a fashion designer — from computers, janitorial work to a being a dancer — can you tell us what triggered the leap into fashion design? What was the most challenging aspect of becoming a fashion designer?

VM: What aspects of your Chinese-Japanese background do you incorporate into your designs? Is there a signature Dan Liu design element?

Dan Liu: Definitely my Asian background gives me a lot of influence due to the different culture and heritage.

It always inspired me every time I went back to Hong Kong and Tokyo — new ideas on how to dress women beautifully, how to make them look sexier, but also give them enough respect on their profession. I love knits, crochet and lace and that’s why you will see that most of my designs will play around with those techniques. I also like embroidery and embellishment to enhance some of my collections in order to give a touch of couture feel.

VM: Which designers inspired you as you as were growing up/starting out in fashion? Are there any new, up-and-coming designers that inspire you today?

Dan Liu: I love John Galliano, Giorgio Armani and Tom Ford… they are not only brilliant designers, but also great revolutionists. To me, new or well-established designers are all good and they all somehow inspire me time-totime with their designs. I believe there is no ending for learning, no matter how long I have been in the industry.

I’m still learning every day and this is me, I always love to learn new things.

22

Dan Liu: Having finished schooling in computers, I wasn’t happy with what I was doing. I was lost and felt miserable, since I wasn’t sure about my career path.

As a human being, I think I needed to develop my career, but at the same time, I needed to build myself with confidence and dignity, because no one would make me happy if I don’t believe in myself first. That’s why I was looking for what I wanted to do with my life and after a few years searching with hardships, I finally found Fashion… something that I love so much and am passionate about, even though it is one of the most difficult jobs in the world, I still want to go full-throttle and

VRAI Magazine

go all the way with it… as this is the only way I can live my life fully with no regrets! I’m not a lawyer who can solve your problems and I’m not even a doctor who can save your life… but I can make you happier and prettier while you are living your life.

At the beginning, however, I needed to survive in order to keep doing fashion design and that’s why during the daytime, I was an intern-designer and at night, I was a janitor in restaurants to keep following my dream.

As a designer, the most challenging aspect is that you constantly try to keep up with the industry in terms of creativity and business growth, but also it’s hard to keep producing new collections with great ideas every single time without a good solid bank account to support your vision. And thankfully, by coming to one of the biggest fashion platforms in the world – NYFW – things are becoming better and better.

Dan Liu: As a designer, I certainly would love to dress celebrities and famous people. However, my main goal is to make everyone prettier and happier which is meant not only for celebrities, but for the general public as well. An ordinary girl can be dressed like a famous person as long as she has the proper help in style… in this case, the right dress! And I believe in individuality by the meaning that everyone can be as beautiful as a celebrity if they know how to bring out the best of themselves. Real women or any woman, to me, are all beautiful creatures as long as you know how to treasure them… and every one of them deserves our respect. continued on page 24

Photo by Audrey DLC

VM: We were blown away by your flawless SS17 collection and kudos for using models who looked like real women. Was that a conscientious decision in selecting your models and why?

23

VM: Do you have a favorite piece from the Spring/ Summer 17 collection and if so, what makes it special?

Dan Liu: They are all my babies… every single dress is my hard work and my vision for different types of women. Since I believe in individuality and that everyone is unique, some of my dresses might not be suitable for absolutely every woman, but definitely in each of my collections there are a few picks which would fit for everyone. That’s why you always see my collection is mix-and-match from one design to another, because we are all different and I’m trying my best to fit every single woman in this world with each of my collections.

VM: By the time we publish this interview, you’ll have had three NYFW shows under your belt — congratulations! But, do you remember your reaction when you first heard that you were accepted to show last Spring? Can you tell us about that moment?

Photo by Audrey DLC

Dan Liu: Oh definitely! Trust me, I can never forget about the very first time I got into New York Fashion Week! I was so excited and shocked to the point that I couldn’t sleep for 3 nights straight, because it’s like a dream come true for me after almost 20 years of being in the industry… especially for where I’m from… Canada… a place which is not as fast as other countries in terms of fashion.

24

After the excitement, on the other hand, I couldn’t sleep for another 3 nights again due to the reason that I started to panic because of how big the event is and the world will be watching… especially for the industry professionals to come to NYFW from all over the world when you are showcasing your designs with other worldknown famous and successful designers at the same platform.

VRAI Magazine

VM: What has your appearances at NYFW done for you and your business?

VM: Is there anything new and exciting coming in 2017 that you’d like to share with our readers?

Dan Liu: Certainly more people all over the world know about my brand instead of just Canada and Japan. At the same time, my brand recognition and business growth have been increasing tremendously after becoming a part of NYFW. I’m hoping after the upcoming F/W17 show, the industry will be able to recognize my hard work and efforts even more, so that I will become an undeniable part as another valuable members of the American fashion society. I will be trying as always, my utmost best in order to support the global fashion industry as one of the fashion designers for this world.

Dan Liu: After the F/W17 show, I’m planning to open my very own showroom in New York. I will focus on expanding and developing my fashion business in the United States and its market in order to continue the business growth in the world through the tools which I was blessed to be given during these past years.

Hopefully I will be good enough to be one of the greatest designers to make the industry proud.

VM: What’s the theme and inspiration for your FW17 collection?

Dan Liu: The theme of my collection this time is “Fairytale of Autumn”. Many people think that fall is sad season, because summer is gone and winter is on its way.

However, from my point of view, it’s the best season among others, since you can play with layers and layers of clothing without sacrificing your beauty due to extra hot weather in summer and too cold of a temperature in winter.

We can play with colors and different kinds of materials in order to match the beautiful scenes created by the season, we can complement it… the leaves enhance your look with orange and brown, the sun gives you warm soft yellow and pink colors to raise your appearance. To me, the Earth is never prettier than the time in autumn. That’s why it’s like a fairytale… a magical scene from nowhere and a dramatic environment to make you happier and prettier. This is exactly why I created this collection, to show how much we should love the fall season!

VM: Finally, some quick questions covering some other topics. What’s your favorite food and are you allergic to any food or are there foods you don’t like?

Dan Liu: Oh come on… of course, Sushi and Sashimi!

You will be surprised that I love all kinds of foods… I’m like an omnivore being, I can eat anything and lucky me that I don’t really have any allergies for now!

VM: Favorite vacation destination Dan Liu: Let’s make it more like my favorite cities in the world, because I don’t really have time for vacation since 2009… so I would say, Cancun, Tokyo, London, Prague, Vienna and Paris, of course!

VM: Travel destination that’s on your bucket list Dan Liu: I would love to go to Egypt one day to learn the culture, so I could get more inspiration and apply those ideas into my future collections!

Thank you so much for taking time to share your story with us. We can’t wait to see more from you in the seasons ahead!

25

S

oft ensual pirited,

pring

Photographer: Audrey DLC Model: Johanna S of Modelogic Midwest Hair & Makeup: Anastacia Lupu of Anastacia Makeup

26

VRAI Magazine

Dress: Dan Liu Spring/Summer 17 27

28

VRAI Magazine

29

Special thanks to Thrive Causemetics Infinity Waterproof Eyebrow Liner in Audrey Triple Threat Color Stick in Maggie for lips and eyes Triple Threat Color Stick in Dionne used as blush Triple Threat Color Stick in Olivia for lips and highlighter for cheeks and nose

30

VRAI Magazine

31

Dress: Dan Liu Spring/Summer 17

32

VRAI Magazine

Special thanks to Thrive Causemetics Focus Eyeshadow Palette in Carolina and Esperanza in the crease and Gloria on the lid Infinity Waterproof Eyebrow Liner in Audrey Triple Threat Color Stick in Dionne used as blush Triple Threat Color Stick in Joy used as highlighter on cheeks and nose Glossy Lip Mark in Misty

33

Dress: Dan Liu Spring/Summer 17 34

VRAI Magazine

35

Special thanks to Thrive Causemetics Infinity Waterproof Eyebrow Liner in Audrey Triple Threat Color Stick in Dionne used as blush Triple Threat Color Stick in Olivia used as highlighter for cheeks and nose

36

VRAI Magazine

37

38

VRAI Magazine

39

Have you discovered A View to Delicious magazine? es p i c e est r w e l h t b r a o t fic N m-toi r c a a f P , l na m the o r f Seaso s t yle tip s e f i l and

40

VRAI Magazine

A special feature from

I have been a fan of Chef Virginia Willis since I first laid eyes on her book Bon Appetit Y’all. The clever and smile inducing title of her book captured my attention and my heart. I couldn’t help but pick up the book and start browsing through the pages - drooling over every recipe I read. I also grew up in the south and vividly remember many traditional dishes being served at home as well as church potlucks and dinner party gatherings.

Chef Virginia captures the essence of true southern cuisine.

Throughout her impressive career she’s elevated southern cuisine bringing light to all its glorious and vibrant traditions.

Bon Appetit Y’all is one of several books written by Chef Virginia Willis. I have to admit, it’s hard to choose my favorite because I adore them all! Along with the cookbook Bon Appetit Y’all, Chef Virginia has published Basic to Brilliant Y’all, Lighten’ Up Y’all, Okra: A Savor the South Cookbook and Grits by Virginia Willis. She also has some exciting news which she reveals toward the end of our interview.

I’m beyond thrilled to share this spotlight interview about a chef I truly admire, Virginia Willis.

Delicious Wishes,

Karista

41

Meet Chef Virginia Willis Masterfully Blending a Southern Heritage with French Culinary Flair

by Ka ris t a B e n ne t t Photo by Angie Mosier

42

VRAI Magazine

Karista Bennett: You mention your love for cooking began in your Grandmother’s kitchen. How did that inspire you to become a chef?

Chef Virginia Willis: The kitchen was the center of our home growing up. My sister and I would do our homework at the kitchen table. My mother is a great cook and my grandmother was, as well. We also always had a garden, so fresh food was always accessible.

Karista: What are some of your favorite meals from childhood that you still create at home today?

Chef Virginia: Some of the foods from my childhood are old-fashioned comfort food like Slow-Cooked Collard Greens, Salisbury Steak with Mushrooms, or Fried Chicken with Pan Gravy – but my mother was also an adventurous cook and made everything from Homemade Egg Rolls and Crepes aux Champignons! I still make the classics, but just as she did, I explore the world, as well.

Karista: Early in your career you had the opportunity to work with Julia Child. How did she influence your style of cooking?

Chef Virginia: Well, I didn’t actually work for her, but I was able to work with her a few times and cooked for her quite a bit. She was the whole reason I went to France, because my mother used Mastering the Art of French Cooking. It was always other-worldly to be around her. Sometimes it was perfectly normal and other times I would be blown away, as in, “Oh my gosh, I am in the kitchen with JULIA CHILD!” And, the best part is that she was always nice and considerate, not stuck up or too in love with her self. She was a rock star, yet she always thanked the kitchen. It was leadership by example.

Karista: You’ve worked with a selection of amazing chefs. Who do you feel was particularly influential and how did that inspire you to cultivate your delicious niche in the culinary world?

Chef Virginia: I feel that Nathalie Dupree took me out of my mother’s kitchen and exposed me to food and technique that I had never seen before…. Nora Pouillon taught me to taste, taste, taste. Anne Willan taught me how to write a recipe – and most importantly, because of working with her I spent three years in France. Bobby Flay expanded my world tremendously because working with him took me to NYC. Martha Stewart was incredible because as her kitchen director I was able to work with many, many chefs from all over the world on her show from Eric Ripert to Ming Tsai to Alice Waters. And, of course, Martha herself!

Karista: You have a lovely gift for merging your Southern heritage with your French culinary training.

Was this an evolution of your culinary style or two genres you always felt worked well together?

Chef Virginia: It was evolution – and a very natural marriage. Simple country cooking is simple country cooking all over the world.

Karista: One of the things I love most about your work is that you have a teaching element to almost every recipe which puts the readers and home chefs at ease.

Have you always loved teaching cooking skills and can we expect a cooking show on the horizon?

Chef Virginia: Thank you so much! I believe that education and entertainment don’t have to be mutually exclusive. Yes! I have partnered with WGBH for a series called Secrets of the Southern Table and we are looking for it to premiere in 2018.

Karista: You’re the author of five cookbooks and your most recent book, Lighten up, Y’all: Classic Southern Recipes Made Healthy and Wholesome, received the 2016 James Beard Foundation Award of Excellence in the Focus on Health category and was a finalist for Best American cookbook by the International Association of Culinary Professionals. As the author of so many successful cookbooks, what is one of your favorites that has found a home on your shelf?

Chef Virginia: Well, I have well over 1000 cookbooks and I use them for reference. Perhaps the one I reach to the most is LaVarenne Pratique by my friend and mentor, Anne Willan.

Karista: If you could give our readers one piece of cooking advice, what would you tell them?

Chef Virginia: No one is born knowing how to make biscuits or prepare a soufflé, no more than someone is born knowing how to play the piano or play baseball.

Of course, some people are born with natural talents and inclinations. So, don’t get caught up if a recipe doesn’t work or the cake falls. It’s all about practice. Keep trying.

Karista: When you’re not cooking, writing a book or working on a TV show, how do you like to relax?

Chef Virginia: I love to cook! It’s not work to me. It’s really not. I do love nature photography and I am an amateur bird-watcher, but my most favorite thing to do in the entire world is to fish. I love to fish. (And, then of course, cook what I catch!)

43

relax, it’s

44

brunch VRAI Magazine

h

by Karista Bennett

Q

uiche seems like the quintessential spring dish. It’s often filled with delicate ingredients and prepared for a casual brunch or fancy mid-morning party.

However, a basic quiche recipe lends itself well to most ingredients, even those of the hearty sort – like bacon and apples. These heartier ingredients turn quiche into a fabulous evening meal, especially when paired with a light salad and a good bottle of wine.

When preparing this savory custard always remember the ratio is 1 large egg to ½ cup of heavy cream or whole milk. I like to use heavy cream which gives the quiche a lush, silky texture and holds up well to the bacon, apples and cheddar cheese in this recipe.

continued on page 46

45

Bacon Apple Cheddar Quiche Serves 6

INGREDIENTS For a standard 9-inch quiche For the Crust (a Pate Briseé): 4 ounces cold unsalted butter 1 ¼ cups all-purpose flour ½ teaspoon salt ¼ cup cold water For the Filling: 1 9-inch ready-made or homemade pie crust, blind baked 3 large eggs 1 ½ cups heavy cream 1 tablespoon ghee or extra virgin olive oil 1 yellow onion, diced 1 teaspoon fresh chopped thyme 1 teaspoon salt ½ teaspoon black pepper 6 slices bacon, cooked and chopped ½ - 3/4 cup diced apples 1 ½ cups medium sharp cheddar cheese DIRECTIONS 1. To prepare the crust, place the flour and salt in a food processor equipped with a blade and mix for about 10 seconds.

2. Then add the butter and pulse for one second pulses until the mixture looks like course meal. With the food processor running, pour the cold water into the mixture.

3. Stop the food processor as soon as the dough begins to form a ball. This won’t take long, maybe 10 seconds at the most.

4. Turn the dough out onto a clean surface and form a ball with the dough. Flatten the ball into an even disc and then cover it in plastic wrap and refrigerate for at least 30 minutes.

5. When you are ready to blind bake the crust, roll out the disc to a circle large enough for your pie plate. Once you’ve got the crust in the pie plate, trim the edges and then cover with plastic wrap once again. Refrigerate for another 30 minutes.

6. To blind bake the pate briseé crust or a ready-made crust, heat the oven to 350F. Line the pie crust with parchment and then fill the pie with pie weights or beans.

Bake the crust for about 15 minutes and then remove the weights or beans and parchment. Bake the crust for another 10 minutes until it just begins to brown.

Remove it from the oven and let it cool.

7. To prepare the filling, whisk together the eggs and heavy cream and set aside.

8. Next add the 1 tablespoon of ghee or extra virgin olive oil to a skillet and heat over medium heat. When the oil is hot add the onions and fresh thyme and sauté until the onions are wilted and translucent. Stir in the salt and pepper and then transfer the onions to a large bowl.

9. Place the bacon on the bottom of the pie crust, then add the diced apples, onions and then the cheese. Pour the egg custard over the top and place the quiche in the preheated oven and bake for about 30-40 minutes or until the edges are set. If the crust gets too brown, cover the edges of the crust with foil or pie crust shield.

10. When the quiche is mostly firm to the touch, you want a little jiggle, remove it from the oven and let it cool for about 15 minutes before slicing.

11. Serve with a dressed Caesar salad and fresh sprouts.

46

VRAI Magazine

Lightly seasoned and baked to perfection, this quiche shines with delicious flavor and hearty textures making this quiche recipe perfect for brunch or anytime of the day.

47

2

Let’s Do Brunch

1

Now that we’ve got you in a brunch state of mind, we’ve gathered a few more recipes handpicked by our Food Editors ranging from the hearty to the healthy. Click the recipe title or image and enjoy!

1. Pancakes (Blini) 2. Mango Avocado Quinoa Salad 3. Spring Vegetable Strata

4

4. Italian Breakfast Cake 5. Ultimate Oatmeal Breakfast Bowl continued on page 50

48

VRAI Magazine

3

5

49

...and even more Brunch Ideas

6

6. Bruleed Grapefruit 7. Stuffed Brioche French Toast 8. Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula 9. Ramps and Goat’s Yogurt Frittata

50

8

VRAI Magazine

7

9

51

Brimming with Possibilities

by Doris Hobbs Photography by Stuart Heidmann

52

VRAI Magazine

Meet Milliner Amina Marie Hood

S

pring is the time for wearing baseball caps, but this season the soft hats with brims are no longer just taking you out to the game. Millennials everywhere, from fashion runways to the streets of Los Angeles, have all conformed to wearing brim caps, cloches or fedoras as their preferred symbol of street-wise chic. Contributing to such a millinery theme is a designer based out of Kansas City, Missouri, Amina Marie Hood.

Amina, a mother of three, had an original intention prior to becoming a milliner of fulfilling a career within the Retail Marketing industry.

However, after crafting a mini top-hat to complement a friend’s steampunk ensemble for Burning Man, she states, “I simply fell in love with the art of millinery.” Soon after, she began creating bespoke designs and was mentored by the renowned milliner, Jeanne Bjorn.

She found her brand expanding throughout a global audience after attending the 2015 James Lock & Co. Millinery London competition. She elaborates on her first experience in London stating that she called her husband and told him “I’m with my people.” She continues with, “I had entered a millinery contest on a whim and ended up being the only American finalist in an international competition”.

Since then, she has followed suit and obtained a number of worldwide features in museum exhibits and runway shows, not to mention London Hat Week 2016 Exhibition. continued on page 46

53

54

VRAI Magazine

55

56

VRAI Magazine

The longevity of Amina Marie’s millinery career can perhaps be attributed to the fact that she came to artistic maturity very early. Not only from her expedition to London where she was surrounded by the rewarding opportunities to converse with a number of famous milliners which included hat makers to the Queen and Princess Kate. She is also gifted through the art form of hat making, which includes the development of visualization that starts with a mental image that is easily translated into the designs seen on her website. “I see things in my mind and just create them, it’s that simple.”

Today, Amina’s designs have taken a youthful turn from her conventional couture standards of strong lines, fluid movement and pronounced symmetry.

With a new age of Millennials who are now catching on to the tradition of millinery through today’s fashion trends, encouraging twenty-somethings to explore the versatile style of upscale hat making is a big opportunity.

A burgeoning number of Millennials is now considering millinery due to the popularity from leading artists such as Lady Gaga and Pharrell, not to mention recently viewed styles from the runways of NYFW; this media force has in many ways renewed interest in Amina’s work. While the average millennial craves expensive designer labels, they currently make up 65% of sales within the industry.

“I believe I am creating something you wouldn’t see at Target for example” said Amina. “In fact what I design isn’t disposable fashion, it’s quite more. Wearing a hat gives you a confidence, a unique appearance — and it’s just fun!”

For Amina’s spring collection she employs a number of spring trends, from thick brims to sculpted cloches utilizing her trademark aesthetic of clean and organic material usage. She is in the process of launching a manufactured line of hats, which is expected to reach a larger global market within ready-to-wear debuting in stores later this year.

SEE

more of the collection at aminamariemillinery.com

57

58

VRAI Magazine

CUBA’$ Why

Professionals are Flocking to

TOURI$M Article and Photography

by Jim O’Donnell

59

L

2

ast year the United States began dismantling the last remaining barriers to Americans travelling to Cuba, contributing to an estimated 3.5 million visitors in 2016 as Americans flocked to what had been for so long a forbidden country — for Americans at least. The opportunity of tourism is huge in places like Havana and Trinidad as well as more out-of-the-way locals such as Baracoa and Viñales. This growth in tourism has prompted a wave of Cubans to leave their jobs as lawyers, doctors and teachers to work in the tourism industry.

This includes people like Cesar Balgas in Baracoa, who has tapped into the tourist demand, leasing rooms in his house for about $20/night. These are called casas particulares, meaning literally “private houses”. These have blossomed throughout Cuba in the past two years.

Over the past decade, Balgas expanded from renting his own bedroom to tourists, to sporting six large rooms, a shaded and terraced garden and a rooftop patio and restaurant. He is booked solid with customers almost every day and estimates that he puts in fifteen hour work days — but worth it, he told me. Cesar, who studied economics at university, can make substantially more money in tourism (around $100/day) than he did working as a government economist (around $30/ month). In fact, Cesar’s friends greet him with half-joking shouts of “maceta” meaning rich man or millionaire. Half joking because they know he’s on his way.

Without a doubt, Cuba has the highest educated workforce in Latin America. Every year Cuba’s universities graduate thousands of lawyers, teachers, doctors, computer engineers and economists like Cesar. The problem is that there aren’t enough jobs for all these well-educated Cubans. The only options for them are low-paying, low-skill jobs that have nothing to do with what they studied. A salary of $20-$25 a month is not uncommon for professionals in Cuba.

With tourism playing an ever greater role in the economy many of these educated professionals are making their way into tourism.

Tourism jobs, even the most tedious, pays far more than professional employment. continued on page 62

60

VRAI Magazine

1

1. Cesar Balgas of Baracoa. One of the hardest working people I’ve ever met, Cesar and his wife Katy run the Hostel Casa Grande right in the center of Baracoa. He even has a rooftop restaurant with great views of the town.

2. Reinier Toscano Orbea, Espiritu Travel’s go to nature guide in Trinidad. An expert at bird calls, Reinier also left his professional job to work in tourism.

61

3

I was taken aback at how many waiters I met in Cuba who sported unused university degrees and spoke multiple languages. Waiters make more than doctors or lawyers. It is an interesting situation to say the least.

Carlos González works as a guide for Espiritu Travel.

The small, New Hampshire-based company promotes the tourism-based entrepreneurial activity in Cuba by working exclusively with family-owned casa particulares, paladars and other privately owned businesses. Ten years ago, González left his job as a government lawyer to go into the tourism industry. “It was the only way I could make money!” He told me. The energetic, smiling González is a bundle of energy, using his earnings to care for his extended family, rehabilitate his Havana home and buy a farm near Trinidad. He hopes the farm will eventually attract tourists looking for a rural Cuban experience.

For people like Espiritu’s González and Balgas in Baracoa, every penny from tourism is a deposit on a better future. With more economic stability comes emotional well-being and the ability to then extend that stability to other sectors of the economy - something that couldn’t have happened had they remained in their profession. Standing on the roof of Balgas’ hostel in Baracoa I watched as a number of local skilled laborers scrambled back and forth through the building putting up air conditioners, fixing windows and adding more rooms.

For tourists, the type of travel advocated by companies such as Espiritu Travel has the appeal of full cultural immersion (like staying in someone’s private home) many people seek these days.

At the same time, Espiritu aims to have a direct impact on individual Cubans and their families. A win for the visitor and a win for Cubans in the tourism industry.

“These direct earnings can make a difference in not just the person working in the industry but the knock on effects are wide,” says Karin Eckhard of Espiritu Travel. “Tourism is creating linkages with other sectors of the economy, in other words other entrepreneurs. continued on page 66

62

VRAI Magazine

1. a 2. b 3. While Jeho Rodriguez Saname is rather wellknown throughout Cuba and Florida for his abstract paintings, the child art prodigy works out of a small, run down studio in the center of Baracoa in eastern Cuba. Jeho has always been an artist but has seen his income tick up quite dramatically in recent years as tourism has grown in Cuba.

63

64

VRAI Magazine

65

4

One of our local guides is now able to build his own house, another one is turning part of his house into rural accommodations to create a business for his whole family. The entrepreneurs we work with, often call me to thank me for helping their families,” she says.

It isn’t just professionals moving into tourism. On a rainy beach southeast of Baracoa I met Tato. Six years ago, Tato saw that the increasing number of tourists showing up on the beach where he grew up needed some place to eat and drink. The smiling, solidly-built owner of Playa Manglito’s Bar de Tato got his start fishing by himself and cooking it right on the beach. He quickly saved enough to build a small, blue house just off the beach.

He designed a small but outstanding menu, planted a garden and his own fruit trees. He invited me in for a beer and a bowl of manioc and chicken soup. His little restaurant was packed with Dutch tourists. He is already considering an expansion.

There is a potential downside to all of this.

Some note an increasing socioeconomic divide between those operating in the tourism industry and those who are not a part of it.

The Latin Times notes that this divide is already showing up even in cities.

The city of Santiago de Cuba in the west is struggling with tourism while Havana is seeing huge benefits.

“Already, Cuba is seeing the snowball effect of capitalism and development. Santiago gets less tourists because it has less infrastructure: fewer hotel rooms, poorer internet access and weaker transportation. As a result, there’s less private money to invest in restaurants, lodging, as the other entrepreneurial projects that are driving economies outward along the northern seaboard: Havana, the capital, and Varadero, a highly developed resort town.”

The disparity in development notwithstanding, tourism is driving a growth in entrepreneurship across the island.

It is also stimulating other sectors of the Cuban economy.

The next challenge is to figure out how to expand those benefits across a broader swath of the country. continued on page 68

66

VRAI Magazine

5

1.

2.

3.

4.

. . .

In Havana, Julio and Ydalmis run a neat and tidy casa on Calle Jovellar just a five minute walk from the Malecon. As tourism has increased they have been able to remodel portions of their colonial era home for visitors.

5. Carlos Gonzålez (pictured on the right) left his job as a lawyer to break into tourism. Now the principal guide for Espiritu Travel, Carlos has been able to help others to take advantage of the tourism industry — one being his old friend Alexis who now runs one of the best places for fresh fish on the Bay of Pigs.

67

The other challenge is to Cuba’s professional class.

With such low pay and so many people diverting to tourism, will Cuba quickly see a lack of lawyers, teachers and other professionals?

That is a question not easily answered but probably not. Nélida Gancedo Gaspar of the Center for Studies of the Cuban Economy at the University of Havana doesn’t seem worried: “Cuba is not looking at tourism as some sort of shortterm solution that exploits people’s curiosity about the island. Nor does he see tourism as “a necessary evil” in the heart of a socialist society, explanations sometimes given by those confused about the impressive dynamism of the Cuban tourist sector. Tourism in Cuba is a strategic development associated with creating a new concept of sustainable tourism from the vantage point of its ecological, economic and social dimensions.”

Says Espiritu’s Eckhard: “Sustainable tourism is not just about creating jobs, it’s about creating a tourism sector that benefits as many people in that community as possible. Not just those working directly with tourists, but the linkages throughout the local community, spreading the benefits and contributing to the overall development of the wider community. Being an entrepreneur is not just about earning money, it is about taking control of ones destiny, building business skills too. That benefits everyone around you.”

“Sustainable tourism is not just about creating jobs, it’s about creating a tourism sector that benefits as many people in that community as possible.”

68

VRAI Magazine

69

The Essential Pre-Travel Checklist

by Charmaine Kong

T

here’s something especially inspiring about the idea of summer travel. With longer days and warmer nights, summertime has been enshrined in American culture as the time to let our hair down and embark on adventure.

However, as magical as summer holidays are, it also coincides with peak travel times around the world. Whether or not your schedule is restricted by your children’s school calendar, most people will be embarking on some type of summer vacation within these several short, glorious months.

As a result, prices soar for most travel services and crowds and lines become near unbearable. Suddenly, summer travel becomes a lot less charming and can even become daunting.

To relieve some of your stress, here are five main pretravel preparation steps everyone should cross off their list before embarking on a summer getaway.

continued on page 72

70

VRAI Magazine

Photo by Charmaine Kong

71

Booking Flights One of the first steps in the travel planning process is organizing transportation, which can also be one of the most stressful. We have the luxury of accessing so many flight comparison websites like SkyScanner, Kayak and Momondo nowadays that it’s fairly easy to find and book one of good value.

My latest go-to website for tracking flights is Hopper.

Hopper is an app with the goal to help travelers find the best deals. What separates this app from the pack is that they analyze thousands of previous flights from past years to let the searcher know when is the most opportune time to fly and buy.

Taking out one of the top challenges when it comes to buying flight tickets, Hopper is able to predict using historical data and let users know if they should wait or buy immediately. Users are also able to set tracking notifications, where Hopper would send a message when they believe is the best time to fly, thus taking out the annoying need of constantly checking yourself.

Organizing Travel Documents Now that you’ve got your transportation in line, keeping all your information organized is another matter in itself. Gone are the days of printing all your documents in hard copies and carrying folders of paper around.

Today, there are dozens of apps and programs to ease this task.

Most cell phones have built in apps like Wallet for iSO and PassWallet for Android. But I find both of these have their limitations and I much prefer TripIt. Available on both iOS and Android, TripIt lets me add all my reservations and travel plans to one place. I can even add my passport and travel IDs onto the app. Because TripIt was built specifically for travel and holding private 72

VRAI Magazine

information, they don’t take protection lightly. The have several types of security intact for each account. Learn about their different levels of security here.

Obtaining Passports and Visas Your number one travel document is your passport.

More now than ever, having a valid passport that doesn’t expire within 6 months of your trip’s return and enough empty pages for stamps is crucial. In the past, there could’ve been some leeway made at the discretion of the inspector. But today, with the added security at airports, it’s highly unlikely you’ll pass through.

Another important travel document to look into is a travel visa. For those holding an American, Canadian or European passport, many countries will exempt travelers from needing to apply alternatively for a visa if they’re only visiting for a short period.

For countries or longer visits that will require a visa, travelers can drop by local embassies or apply online. Many countries now have very cohesive and accessible online application forms simplifying the process.

Unless familiar with third-party visa organizers, I tend to avoid using them. Aside from having to pay additional service fees, some third-party agencies might not be official and can result in more headaches at the arrival gate.

Don’t know if you’ll need a visa? Your country’s travel site will have all the information you need. See here for American travelers and here for Canadian travelers.

Along with looking into applying for travel visas, I also like to register with my government to let them know my travel destinations and length. Once registered, they’ll send me alerts and notifications of any social unrest or natural disasters. It’s also a nice safety net to have in case of emergencies.

Register for American Smart Traveler Enrollment Program here Register for Canadian Abroad here

continued on page 74

73

Perfecting Packing Skills With all the extra luggage fees associated with flying these days, traveling as lightly as possible and packing strategically is a must. There are many products on the market to help organize your packing, such as packing cubes and compression bags. Not only do these items help keep your suitcase neat and tidy, they’re also great space-savers.

Streamlining your pieces and outfits is another great way to avoid overpacking. Find more tips on how to pack light without compromising on style here.

Preparing your Home Many overlook this last step before we bounce out the door to enjoy our holidays, but preparing your home prior can reduce a whole lot of stress upon return.

One of the biggest concerns is having your home broken into while away. According to research, the majority of break-ins are committed by culprits living within two miles of the targeted home. Because they’re often in the area, it’s easy for them to notice when a house grows particularly quiet.

To prevent being a target, get a friend or neighbor to take out your garbage (even when there’s no garbage to throw out), mow the lawn, pick up the mail and in general create footprints in and around the property. If possible, setting a light on a timer in the evening where it would be visible from outside is another safety tactic.

Aside from break-ins, it’s also a good idea to prepare your house for vacancy. Turn down the thermostat to save electricity, put your water heater on vacation mode or turn it off entirely.

If I know I’ll be traveling for an extended period of time, I always pour vinegar in the toilet bowl before leaving. This prevents any funny smells upon my return due to standing water in the bowl.

74

VRAI Magazine

Taken care of these main pre-travel tasks? Now you’re all set to enjoy that summer vacation of which you’ve been dreaming!

The style of true living: Food, Fashion and Travel vraimagazine.com

75

ROM SprinG into the eternal city Article and Photography by Danny de la Cruz

M

y first visit to Rome was a whirlwind of an experience — overly ambitious in such a short amount of time, but enough to leave a lasting impression which had me longing to come back for more.

Rome, the Eternal City, is not one to be rushed. It’s to be savored with each step that you take along a cobblestone street, with each bite into freshly made pasta topped with a simple sauce or with each indulgent spoonful of gelato. It’s a city best discovered on foot, with eyes wide open and a desire to delve into history.

continued on page 78

76

VRAI Magazine

ME The sculptural beauty of the Trevi Fountain

77

Colosseu When you think of Rome, the Colosseum most likely is the first image that comes to mind. This iconic, oval structure draws throngs of visitors each year. The irony is that this majestic ruin once housed such brutality. I can only imagine the gladiators battling it out on the arena floor as the crowds cheered in the stands. continued on page 80

78

VRAI Magazine

um 79

Right outside the Colosseum is a path that leads to the ruins of the Roman Forum -- once the center of ancient Rome with commerce, government and every type of business imaginable.

Meander through the paths around the ruins and even close your eyes and try to imagine the throngs of Roman citizens going about their daily business in these once crowded streets.

Also not far from the Colosseum is the Circus Maximus. Once a great venue for chariot racing, it’s now simply a large open space where you can sit at the top, take a load off your feet and enjoy the view. continued on page 83

80

roma

VRAI Magazine

an forum 81

82

pan VRAI Magazine

Another “must see� is the Pantheon, a former temple and now church. Once inside the Pantheon, past the large granite columns, make sure you look up and admire the world’s largest, unreinforced concrete dome and the center which lets in the only light into the structure. continued on page 84

ntheon 83

spanish The Spanish Steps are exactly what they’re called – all 135 steps in all linking two piazzas. It’s one of the best places for people watching in Rome – so grab a spot just like everyone else and soak up the sun while eating gelato and other tasty treats.

Once you’re done people watching, take a stroll through Via Condotti, one of the most fashionable streets for shopping in Rome, which starts right at the bottom of the Spanish Steps. continued on page 87

84

VRAI Magazine

steps 85

piazza n 86

VRAI Magazine

navona Just one of many piazzas throughout Rome, Piazza Navona is another open space to people watch, check out local artists with their paintings and enjoy more gelato (my favorite indulgence while in Rome). At the center is the beautifully sculpted Fountain of the Four Rivers which is topped off with a towering obelisk. continued on page 88

87

Venture just west of the Tiber River and you’ll find yourself in Vatican City, home of the Pope and the center of the Roman Catholic Church. Before you visit, keep in mind that it is a religious site, an actual place of worship, so there are clothing restrictions -- no bare knees and shoulders.

Upon entering St. Peter’s Square, you’re greeted by the massive colonnades which flank the square on both sides.

In the center of the square is a giant obelisk with St. Peter’s Basilica and its imposing dome framing the background.

Once inside St. Peter’s Basilica, the grandeur continues. The artistry and details everywhere you turn are spectacular. For me, the highlight of the visit was being able to go down below St. Peter’s Basilica and see St. Peter’s tomb -- access only through a private tour guide I had secured prior to the trip.

The Vatican Museums nearby are another must see and located within is the famed Sistine Chapel with the frescos painted everywhere you turn – a pure masterpiece.

Words can’t begin to describe the artistry, grandeur and history contained in Vatican City.

It’s simply something you have to experience for yourself at least once in a lifetime. continued on page 92

88

vatica VRAI Magazine

an City

89

90

VRAI Magazine

Opposite Page: Statue of St. Paul standing guard at the entrance to St. Peter’s Basilica.

Top Photo: Inside St. Peter’s Basilica. Bottom Photo: The Colonnades of St. Peter’s Square

91

St angel Not far from Vatican City is Castel Sant’Angelo -- originally built as the tomb of Roman emperor Hadrian. It was later converted to a Papal residence and other uses. Once you’re done exploring it, use the St. Angelo Bridge, adorned with beautiful statues, to take you over the Tiber River and back to central Rome. continued on page 95

92

VRAI Magazine

lo bridg 93

off the 94

VRAI Magazine

Most of the main attractions in Rome are easily accessible by foot or Metro, but if you have the time and can get a car, here are a few more places to visit that are “off the beaten path�. continued on page 97

95

96

VRAI Magazine

St. Paul Outside The Walls While St. Peter’s Basilica at the Vatican is the most famous and grand, the Papal Basilica of St. Paul Outside the Walls is the second largest church in Rome. This is where you can find the tomb of St. Paul and more detailed artistry adorning the walls and ceilings. Remember, just look up. continued on page 98

97

Catacombs of San Sebastiano and the Appian Way There are more than 40 catacombs scattered outside the ancient walls of Rome and one that I visited was the Catacombs of San Sebastiano, a Christian burial site. This is the burial place of Roman martyr, St. Sebastian.

The Catacombs of San Sebastiano are located right along the famous Appian Way. This ancient Roman roadway was one of the earliest built and spanned 350 miles.

Lining the path are tombs of ancient Roman families with plaques on the side calling out who was laid to rest.

98

VRAI Magazine

99

by Danny de la Cruz / Photos and Decorating Tips by Beverley Press

100

VRAI Magazine

N

ow that we’re finally into Spring, be inspired by the changes happening around you and enjoy this time of year. Spring oftentimes quietly blends in with the next season and before you know it, we’re in the throngs of Summer heatwaves.

But for now, take time out and breathe it all in. Enjoy the change in nature’s scenery — the bursts of color popping up all around you. Create something beautiful inspired by colorful flowers like the cupcakes featured on these pages — perfect for a festive gathering or as a family treat. Eat seasonally and colorfully and break out a brighter palette for your wardrobe for warmer and more cheerful days.

Hello Spring. Let’s enjoy the season!

continued on page 103

101

102

VRAI Magazine

Cupcake Decorating Tips

by Beverley Press On page 100-101: Dreamy Dark Chocolate Cupcakes filled with Chocolate Ganache then covered with a light layer of Fluffy Peanut Butter Buttercream. Finished with a piped Daisy all ready for Springtime. Use piping tip 101 to create the daisy petals.

Opposite page: Pretty Orange flavored Petals using the Wilton piping petal tip 104 which creates a nice curve on the petals. The light orange flavor of the cupcake is apparent in every delicious bite. Sunshine on a cupcake all for you.

This page: Everyone loves roses whether they are real or made of Buttercream.

You can get the recipe on my FB page under the Notes section. I also have a tutorial on how to pipe these Buttercream Roses on my Youtube Channel.

Find the recipe for all my cupcakes on my Facebook Page.

103

Advertise with us!

Join us in an upcoming

VRAI Magazine publication in 2017 For more information, contact us at advertising@vraimagazine.com

104

VRAI Magazine

Discover more seasonal food inspiration in these publications

105

Socialize with us and see another side of

106

VRAI Magazine