FALL 2013 - Hubert White

Hu b e r t Wh i t e
Forum/The Substance of Style/Fall 2013
FALL
FASHION
CATCH
CABIN
FEVER
THERE’S AN
APP FOR THAT:
GOLF GOES DIGITAL
JOURNEY
TO AFRICA
COOL COATS!
Hubert White
747 Nicollet Mall
Minneapolis, Minnesota 55402-1719
612-339-9200
hubertwhite.com
EDITOR-IN-CHIEF
Karen Alberg Grossman
DESIGN DIRECTOR
Hans Gschliesser
MANAGING EDITOR
Jillian LaRochelle
PROJECT MANAGER
Lisa Montemorra
DESIGNERS
Cynthia Lucero, Jean-Nicole Venditti
CONCEPT DIRECTORS
Andrew Mitchell, Russ Mitchell
MERCHANDISING DIRECTOR
Bob Mitchell
DIRECTOR OF PRODUCTION
Peg Eadie
DIRECTOR OF PREPRESS
John Frascone
BUSINESS JOURNALS FASHION GROUP
PUBLISHER
Stuart Nifoussi
PRESIDENT AND CEO
Britton Jones
CHAIRMAN AND COO
Mac Brighton
FEATURES
4
6
12
34
Welcome Letter
The Power of New
Style: On the Rise
Tech: In Full Swing
CHIEF FINANCIAL OFFICER
Christine Sullivan
APPAREL FORUM
Andrisen Morton DENVER, CO
Garys NEWPORT BEACH, CA
Hubert White MINNEAPOLIS, MN
Kilgore Trout CLEVELAND, OH
Larrimor’s PITTSBURGH, PA
FASHION
18 1 Suit. 7 Ways.
22 Log House of Style
28 The Fall Guy
Malouf’s LUBBOCK/SOUTHLAKE, TX
Mario’s PORTLAND, OR/SEATTLE, WA
Mitchells/Marshs HUNTINGTON, NY
Mitchells/Richards WESTPORT/GREENWICH, CT
Oak Hall MEMPHIS, TN
Rodes LOUISVILLE, KY
Rubensteins NEW ORLEANS, LA
DEPARTMENTS
10
14
32
38
42
44
Ask Brad
Man of Style: All About Al
World Scene
Food: America’s French Farm Boy
Travel: African Adventure
End Page: Restaurant Rules
Stanley Korshak DALLAS, TX
Wilkes Bashford SAN FRAN/PALO ALTO, CA
FASHION FORUM MAGAZINE IS PUBLISHED IN 11 REGIONAL EDITIONS FOR MEMBER
STORES OF THE APPAREL FORUM © 2013. PUBLISHED BY BUSINESS JOURNALS, INC, P.O.
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CLAIMS, UNSOLICITED MANUSCRIPTS OR OTHER MATERIALS. NO PART OF THIS
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FALL/WINTER 2013
PUBLISHERS. VOLUME 16, ISSUE 2. PRINTED IN THE U.S.A.
welcome
FALL 2013
FORUM MAGAZINE
The power of new: it excites and drives successful businesses, and Hubert White, in its 97th year, is
no exception.
After our remodel last spring, the shop looked great, business was very strong and we were consistently receiving compliments from our clients and friends. One of the best comments came from an
old and loyal client when he said, “Bob, your dad and grand dad would be proud.” It’s really wonderful
to have such supportive friends. Thank you all for being such an important part of the Hubert White
family.
When Neiman Marcus closed in Minneapolis last winter, we were provided with the opportunity to
create even more “new.” First we added three key new members to our staff. Paige Will, Dinh Nguyen
and Kevin Luedke have joined us and are introduced later in this issue of our Forum Magazine. We’ve
also added two iconic lines to our product offerings: Isaia and Brunello Cucinelli. Having them join
Ermengildo Zegna, Luciano Barbera, Canali, Zanella and others really completes our Italian presentation, which is certainly unique in the Minnesota trade area.
I look forward to seeing you in our remodeled shop, showing off our wonderful new fall merchandise
and introducing you to the new members of the Hubert White team.
Happy fall,
Bob White
The power
of new
I
t is a phrase we use often at Hubert White. First conceived by Jack Mitchell in his
New York Times best-selling book Hug Your Customers, Jack used it to refer to new
merchandise and new trends. For Hubert White it means a newly remodeled store and
much more. Three new faces, all former members of the Neiman Marcus team, have
joined the Hubert White family. On the pages ahead get to know our “Power of New”
Paige Will, Dinh Nguyen and Kevin Luedke.
Bob White
Paige Will
1. What is your favorite piece of clothing?
My next purchase.
5. Favorite fall collection for 2013?
Brunello Cucinelli.
2. What is your next clothing purchase?
ISAIA Aqua cashmere sport jacket.
6. One word to describe the Hubert White
culture? Family.
3. Living in downtown Minneapolis is...
Extremely convenient.
7. Mary Lou and you... what is it like to be
married to someone with the same career?
I don’t have to explain why I am
working on my day off.
4. What’s missing from your garage?
A 2014 Corvette.
Dinh Nguyen
1. When did you decide to become a tailor ?
1987
2. Tell us about your tailoring team.
I love my team. We work hard but
laugh often.
3. You spend a lot of time on the sales floor
with clients. Why?
I work with the sales associates to
help build the customer’s confidence
and create the perfect fit.
4. You have the good fortune to work with
your wife Hue. How is it going?
We work well together. At work
I’m the boss, but at home it is a
different story!
5. Your favorite thing to do when you are
not at work?
I like to be outdoors camping,
biking and traveling with my family.
6. You are very well dressed. What piece of
clothing do you want to be wearing
this fall?
A Samuelsohn made-to-measure
suit.
7. What tailoring trend should your clients
pay special attention to this season?
Adapting to the slimmer fits.
Kevin Luedke
1. As the footwear manager you are also
“the face” of the store, usually the first
person a client meets. How is that going?
It has been a great opportunity to
interact with Hubert White clients.
2. You just graduated from the Minneapolis
Institute of Arts. What’s next in your
future?
My future consists of building a
strong shoe business while I continue
to improve my graphic design
portfolio.
4. The footwear business has been rocking.
What excites you about fall footwear?
It will be my first complete season
at Hubert White and I look forward
to putting a personal touch on our
assortment.
5. Your next pair of shoes?
Gravati.
6. Favorite piece of clothing?
Anything ISAIA.
7. You grew up in Rochester, went to school
in Minneapolis and now live downtown.
How’s life going?
Living in downtown Minneapolis is
great. All my favorite restaurants
are just minutes away.
ASKBRAD
FALL 2013
FASHION TIPS
FOR HIM
go over the fabric with fine
sandpaper but I worry I might
make it worse.
Q:
Q:
I recently bought some
Boxer shorts are not
dress shirts with French
working under the new slim
cuffs. On the inside part of each pants I’ve been buying. What
cuff, there are two cufflink
type of underwear should I try?
We
suggest trim boxer briefs in
holes, while on the outside part
some of the new high-tech fabrics
of the cuffs, just one. Why?
that are moisture wicking, anti-
It’s to adjust the tightness of the
sleeve, although not all makers offer
this option. In any case, kudos to you
for wearing French cuffs and cufflinks, adding a touch of class to your
sartorial style. We hope you’re also
trying bowties, pocket squares, tie
clips and/or boutonnieres, all of
which add personality to your executive look.
microbial and amazingly comfortable. Try them in fashion colors and
patterns if you dare.
Q:
I’ve noticed that my
darker, harder-finish wool
suits (even the expensive ones)
tend to pick up shine after dry
cleaning. Is there anything I can
do about this? I’m tempted to
10
Skip the sandpaper and cut back on
the dry cleaning. If your suit gets
soiled, spot cleaning is best; dry
clean as infrequently as possible.
Other tricks of the trade: buy some
good cedar hangers and leave space
between suits in your closet; rotate
your wardrobe so that you don’t wear
the same suit on consecutive days.
Most importantly: update your
wardrobe with a new suit or two
every year or so. With today’s slimmer fits, what’s in your closet is likely to look somewhat dated.
Q:
What’s the proper length
for pants these days?
Definitely shorter than they used to
be, now that slimmer leg styles are
popular. While we don’t recommend
showing your ankles (although
young trendsetters are doing it!), we
do suggest just a slight break to no
break at the top of the shoe.
Unfortunately, lots of guys are still
wearing their pants with a big break
or even a double break: we feel that
excess fabric bunched up on slim
pants is a bit unflattering.
Knowledge. Wisdom. Truth
style
ON THE RISE
Clockwise from top: Kerry Rhodes, Tahj Mowry, Adam Huss
Three up-and-coming stars talk clothes and cars.
By Kelli Freeman
way. I love boots, especially a pair of low-top distressed boots my father calls Oliver Twist style.
Kerry Rhodes: My style depends on my mood.
Generally I’m a clean-cut, tailored kind of guy. It
feels great when something fits you well, straight
and narrow. I wear custom-made suits to my games.
How would you describe your personal style?
You’re all really into cars. Tell us about your
favorites.
Adam Huss: I’m not a big shopper, but I love clothing. My style icons are Johnny Depp and Ryan
Gosling, and I’d say my taste is a mix of hip-hop,
funk and grunge. I prefer a layered look, dressier
denim, and old-school leather with a soft hand.
Tahj Mowry: Number one: Don’t copy someone
else’s style. Number two: Be comfortable and confident in what you wear and you’ll carry yourself that
Huss: I like a simple car that I can rely on, like my
new Volkswagen Jetta. But there’s nothing like an
old classic. A red Mercedes 560 SL: now that’s a
ride you can go road-tripping in!
Mowry: I have a white Audi S5 (which is faster than
the A5). I love the blood-red leather seats and carbon fiber interior accents. This car gets me in trouble because it’s so fast and it distracts other drivers.
12
HUSS IMAGE BY MEAGEN MINNAUGH, HAIR BY CARLOS RODRIQUEZ
he scent of a brand new ride, a leather jacket or a good cigar can conjure up a feeling
of success and satisfaction. Listen in as
Forum chats with three talented men about
to make it big. They’re all on different
paths, but share a passion for fashion and
the need for speed.
My next car may be a Mercedes-Benz G-Class, but I’m
still an Audi guy!
Rhodes: Cars are your babies! My favorite vehicle is
my Range Rover, the first purchase I made once I got
into the league. I get a new one every year. My second
car is the first four-door Aston Martin Rapide in metallic gray, and one of the sexiest cars I’ve ever seen. I
love it. My third car is a matte black BMW M3.
HUSS IMAGE BY CARREL AUGUSTUS, HAIR BY CARLOS RODRIQUEZ. RHODES IMAGE BY MARCEL INDIK. MOWRY IMAGE COPYRIGHT 2012 DISNEY ENTERPRISES, INC. ALL RIGHTS RESERVED
It sounds like you guys appreciate the finer
things in life. What do you do to give back?
Huss: I support any charity working to find a cure for
cancer, especially leukemia.
Mowry: I support The Thirst Project, which builds
wells and provides clean drinking water to villages in
Africa.
Rhodes: I wanted to give back to the community and the
people who helped me along the way, so I created The
Rhodes Foundation to support educational and financial
advancement for kids in underserved high schools.
What’s something people would be surprised to
learn about you?
Huss: I am a nerd! I love comic books and super
heroes (and want to be one).
Mowry: That I’m a super reality TV fan! I love The
Bachelor and The Bachelorette franchise and The
Colony on the Discovery Channel.
Rhodes: I’m actually a better basketball player than a
football player.
TRENDS
THEY’RE INTO
FALL ’13
SHOPPING LIST
• boots
• color
• layering
• slim-fit sport shirts
• taking risks
• cashmere hoodie
• fitted leather jacket
• perfectly tailored suit
• sharp dress shoes
• sleek high-tops
Actor Adam Huss has appeared in NCIS: Los Angeles, CSI: NY and films like
Resurrection County and Is It Just Me? Next, Huss stars in the feature film Find Me,
which he also associate produced. He caught the acting bug at a young age: “I come from
a big family. When we’d get together, I’d write a script, bring my cousins in and we’d act
it out.” His passion is to tell compelling stories that invoke deep thought and feelings
from the audience.
NFL safety Kerry Rhodes was first drafted by the New York Jets in 2005. He was traded to the
Arizona Cardinals in 2010, and will wrap up his NFL career this season. Rhodes’ philosophy
about life and ‘The Game’ are one and the same: “Be smarter than your opponent. Be prepared
for anything and you’ll be successful. Do the hard work, study.” With his new production
company, The Come Back Kids, Rhodes hopes to transition from sports to the silver screen. “I
just completed my first documentary about athletes and their inability to handle stardom or
manage their money. I minored in theater, so I can see myself behind the scenes.”
Tahj Mowry grew up guest starring on Full House, Friends, Sister, Sister and Who’s the
Boss? before landing his own Disney sitcom, Smart Guy. He’s been a working actor since
the age of four and is just coming off his second season of filming the ABC Family sitcom
Baby Daddy. How does someone who’s worked through his childhood find work/life
balance? “Acting is a job. I love it, but it’s not all of who I am. You have to separate it from
yourself and live your life without letting your career consume you.”
13
man of style
ALL ABOUT AL
But fortunately, when we had Superstorm Sandy and
the Oklahoma tornado and those types of severe
events, we were pretty much right on target. As our
computer modeling improves, so does our accuracy.
How important are clothes in your life? What are
your personal style preferences?
I’d describe my style as fairly traditional: I don’t take
major fashion risks; in fact, the biggest decision I had
to make this season was cuffs or no cuffs on my pants.
(I opted for no cuffs…) But what most distinguishes my
style, I suppose, is that I’m not afraid to wear bold colors. I think it’s fun!
For television, I like a tailored look. I used to be a
basic blue blazer kind of guy, but as I’ve gotten older,
I’ve evolved to more sophisticated Italian clothing.
Zegna, Brioni and Kiton are among my favorite suit
brands; sometimes I buy custom, sometimes off the
rack.
For weekends, I like
The biggest decision
to wear jeans or khakis
I had to make this season with either a polo shirt
or a classic woven shirt.
was cuffs or no cuffs
on my pants.
Here’s what’s happening in Al Roker’s neck of the woods…
By Karen Alberg Grossman
What makes a great weatherman: accuracy or
personality?
Obviously it’s a combination of both, but accuracy is
more critical than ever these days. With so many
extreme weather events recently, getting it wrong can
be life threatening. Of course, today’s improved technology enables more accurate forecasting.
As for the personality part, whatever flavor you want,
you can find it. Prefer a simple straightforward forecast, just the facts? You can find it! You want personality and showmanship, you can find that too. With so
many TV channels, there’s a weatherman for every
preference.
Is it fair to ask your accuracy percentage?
It’s not a good question since I’m now forecasting over
such a broad area. When I did local news in Cleveland
or D.C. or Syracuse, it was easier because it was a
clearly defined geography; now it’s the entire country.
(Lately, I’ve been buying checks.) I like easy comfortable sportswear and here, I’m less concerned about
designer names.
Who are your fashion role models?
Well Matt Lauer has definitely influenced my style
since he always looks so perfect (probably because he
worked at an upscale menswear store as a teenager…).
If I had to pick a celebrity fashion role model, I’d say
Daniel Craig and George Clooney. (But how likely am I
to ever look like them?)
Actually, a 75-year-old guy who I don’t even know
became a fashion role model for me. I had spotted him
at a fundraiser in Washington, D.C. wearing a fabulous
black watch tartan dinner jacket; I asked him where he
got it and he told me he bought it 40 years ago at the
flagship Brooks Brothers store on Madison Avenue. So
I went looking for that fabric and had a similar one
made up for me by Zegna. I wore it to a red carpet
14
ATTENTION TO DETAIL
is what has turned Eton into one of the world’s finest shirt makers. Founded in 1928 by
husband and wife Annie and David Pettersson, Eton’s dedicated belief in quality and
craftsmanship has helped spread their story from the small village in Gånghester in the
west of Sweden to some of the world’s most exclusive stores. Today, Eton is still run by the
Pettersson family and remains loyal to its heritage as a specialist shirt maker.
celebrating 85 years of fine shirt making 1928–2013
assignment and got lots of compliments!
Do you have a good luck tie?
Not really. But I’ve been wearing a lot of Brioni ties
lately: I like the heft. Also Zegna and Drake’s…
What about the slimmer-fit
clothing they’re showing
these days: are you wearing
it?
Not so much. For me, it will
take some getting used to.
Once you’ve been overweight,
you don’t want to be reminded
of when everything was too
tight…
meet this incredibly brave woman whose courage
changed the course of history, for not just African
Americans but for all Americans. And Charles Schultz
because I too am an avid cartoonist and comic book
fan; I’ve always been in awe of his
talents. (I still sketch a bit but I’m
not really pursuing it these days.)
Who I’d most like to interview?
Probably Obama. I’d ask him
about his views on climate
change.
Other passions?
I love cooking and reading. My
most recent culinary accomplishment was grilled Chilean sea bass
with roasted Brussels spouts and
quinoa. My most recent great
read was Thomas Jefferson: The
Art of Power by Jon Meacham.
Speaking of which, tell us
about your new book.
It came out in January; it’s
called Never Goin’ Back:
Winning the Weight-loss Battle
for Good. It’s simply the story
of my personal journey with
weight loss. I think
there’s a lot of good
stuff that might help
people along their own
journeys, but it’s definitely not a “how-to”
book…
What are you most proud of?
Hanging in there: I’ve been working for the same company (NBC) for 30-plus
years. And of course my
three children: my 26year-old Courtney is a
chef in New York City;
Leila (14) is studying
performing arts; my son
Nicky (10) is a master in Tae Kwon Do.
I would have thought you’d be most proud of your
unique ability to connect with people...
I don’t know that it’s such a special talent: I simply
treat people the way I’d want to be treated. It’s how my
parents raised us, and it’s the lesson I’d most like to
teach my children. And while we joke around a lot on
the Today show, it’s especially important that we’re
never laughing at somebody, only with them.
“If it’s someone you love
who’s overweight, the best
thing you can do is shut up.”
What advice would
you give to someone
wanting to lose weight who has not yet begun the
journey?
I don’t believe in giving advice on weight loss since it’s
got to come from within. For me, it literally took seeing
my dad on his death bed and promising him I’d change
my life… Everyone gets to that point eventually, but no
amount of lecturing will do it.
Look at Governor Christie — he has young kids and
a young wife and after all these years he finally made
the decision to take control of his future… No one
could have persuaded him. So that’s the advice I’d give
people: do it for yourself, not for anyone else. If it’s
someone you love who’s overweight, the best thing you
can do is shut up. Because guess what: we know we’re
fat! We don’t live in a world without mirrors…
Who was your best interview ever and who would
you like to interview next?
My two favorites so far were Rosa Parks and Charles
Schultz: Rosa because it was just such an honor to
Who is your personal hero?
Probably New York’s Cardinal Dolan. I was raised
Catholic (my mom was a devout Catholic, I lean
toward Catholic Lite) but with Dolan, it’s less about
his religion and more about his humility, his humanity, how readily he can talk about his own failings (e.g.
losing weight!). I’ve never officially interviewed him
but we spent time together in Rome for the installation of the new Pope, and we’ve had dinner a number
of times. He’s a straight shooter and a pretty tolerant
fellow; I truly admire him.
16
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Maximize your
investment in a
classic cashmere
suit with simple
sartorial updates
for any occasion.
1 SUIT.
7 WAYS.
EXPLORE
YOUR
OPTIONS.
Photography Jens Ingvarsson
Styling William Buckley
Grooming Katie Robinson
1
SPORTY STYLE
REPLACE YOUR SUIT JACKET WITH
A LEATHER MOTO STYLE TO ROCK
YOUR WORKDAY (OR WEEKEND).
2
VINTAGE PREP
BRIGHTEN A GRAY OUTLOOK WITH
A KNIT TIE & COLORFUL PLAID
SPORTCOAT. LO0KING GOOD!
3
CASUAL COOL
4
CHECK YOURSELF
TRADITIONAL WITH A TWIST: THIS
WORN WITH DARK DENIM, A STRIPED
SPORT SHIRT & SNEAKERS GIVE SHIRT & TIE PAIRING BRINGS YOUR BASIC
SUIT TO A MORE CREATIVE SPACE.
YOUR JACKET A LEISURELY LOOK.
MODEL: LEANDRO SOUZA, Q MODEL MANAGEMENT. TAILORING: JASON SANTIAGO. RING: PROPOSITION LOVE. WATCHES: TAG HEUER, PANERAI, BREITLING
5
LAYERED LUXE
WHEN THE TEMPERATURE
COOLS, ADD LAYERS IN FALL’S
WARMEST SHADES.
6
PATTERN PLAY
DON’T FALL FLAT: GRAPHIC CHECKS
PROVIDE A SUBTLE CONTRAST
AGAINST SOLID TROUSERS.
LOG
PHOTOGRAPHY: SERGIO KURHAJEC
HOUSE
OFSTYLE
HAIR & MAKEUP: CLAIRE BAYLEY
STYLING: WENDY MCNETT
MODEL: PETER ARGUE @ WILHEMINA. SPECIAL THANKS: WILLIAM BUCKLEY, MICHAEL & DONNA FRIEDMAN.
YOUR GUIDE
T O MODERN
OUTERWEAR
Photography Jens Ingvarsson
Styling William Buckley
Grooming Katie Robinson
Don’t be
afraid to mix
textures,
colors and
patterns.
THE FALL GUY
Outerwear classics get a
modern update with new
treatments and details.
A pocket
square
adds pop.
The lined
lightweight
material
takes you
through
changing
seasons.
Casual Luxury
WITH FITTED SILHOUETTES AND LUXE DETAILS, THESE
PIECES PULL DOUBLE DUTY FOR WORK AND WEEKEND.
Distressed
fabrics look
great with
jeans.
Wide
lapels
define
shoulders.
Donegal
fabric is
dressy
but cool.
Double-Breasted
GO DRESSY OR CASUAL WITH THESE SIMPLE TIPS.
A nippedin waist
keeps the
look sleek.
MODELS: JONATHAN RILEY, MITCH FERRIN, CEDRIC @ FORD; LEANDRO SOUZA @ Q MODEL MANAGEMENT. TAILOR: JASON SANTIAGO.
Keep the
length short
for a modern
take on casual.
Vests
PERFECT WITH YOUR FAVORITE
SWEATER AND CHINOS, THEY PAIR JUST
AS WELL WITH A SPORTCOAT AND TIE.
department head
world scene
OPULENT ADVENTURES
S
ail off on luxurious explorations of two of the world’s
most exotic locations: the Amazon River in Peru and
Vietnam’s Mekong River. Aqua Expeditions offers
three, four, or seven-day cruises on these two intriguing
rivers, providing the opportunity for a variety of fascinating
experiences, from visiting historic sites to piranha fishing.
And they do it in great style. For the Amazon cruises, Aqua
Expeditions provides either the 130-foot-long M/V Aqua, or
the 147-foot M/V Aria. Both custom-built ships have airconditioned suites featuring sitting areas and picture windows with panoramic views. The M/V Aqua can accommodate 24 guests in 12 suites while the Aria has 16 suites with
room for 32 guests, plus additional amenities such as an
exercise room and an outdoor hot tub. Launching in 2014,
the M/V Aqua Mekong is an extraordinary architectdesigned ship with a spa, screening room, outdoor pool and
20 guest suites with floor-to-ceiling windows, all offering
magnificent views of Vietnam and Cambodia.
Experience life’s little luxuries. By Donald Charles Richardson
KEEP ON DANCING
S
IMAGE BY PAUL B. GOODE. FEATURED DANCERS LAURA HALZACK AND MICHAEL TRUSNOVEC
ince 1954, the innovative and sometimes controversial modern dance
choreographer Paul Taylor has created 138 dances exploring a range of topics: life and death, love and sexuality,
iconic moments in American history.
These are set to music as diverse as
medieval masses, baroque concertos,
classical symphonies, Tin Pan Alley, and
The Mamas and The Papas. Every season
for the past 60 years the Paul Taylor
Dance Company has toured the world,
performing in over 500 cities in 62 countries. What better way to celebrate the
diamond jubilee of this legendary company than by taking to the road again? In
2014, Paul Taylor will be presenting
modern dance across America, from New
York to San Francisco.
32
OMMMMM
A
s the year winds down, take a few days and disappear to Ananda in the
Himalayas, a restored viceroy’s palace with a destination spa that focuses on
India’s ancient arts of yoga, meditation and ayurveda. The new you is orchestrated by a team of qualified nutritionists, western and ayurvedic physicians, and
spa therapists who create programs to meet individual goals. Concentrate on destressing, detox and cleansing, relaxation, anti-aging or weight and inch loss, all in
a 24,000 square-foot facility with 24 treatment rooms, hydrotherapy facilities, a
Beauty Institute, outdoor heated swimming pool, sauna, steam rooms and a fully
equipped fitness center. Fortunately, your stay doesn’t have to be all exercise and
dieting. Between treatments, you can play golf, go white river rafting, or enjoy an
elephant photo safari.
GRAND ITALIAN GROUNDS
A
ldo Filicori and Luigi Zecchini founded Filicori Zecchini coffee in Bologna in 1919. After nearly a century, the company
is still guided by the founders’ families and remains loyal to
a philosophy that merges artisan passion and technological innovation. Together, the careful selection of the highest quality green
coffee and the specific roasting process produce the particular
aroma and flavor that makes Filicori Zecchini so impressive. So
much so that many of the company’s coffees have earned the
Italian Espresso National Institute’s certification, a designation
reserved for only the best blends. Available in over 30 countries
around the world, Filicori Zecchini coffee has just recently
reached American shores. Buongiorno tutti!
LET IT BEE
T
here was a lot of buzz when bees recently checked
into the InterContinental Hotels in Boston and New
York. Yes, that’s right, bees. In keeping with the environmentally responsible trend among luxury hotels, the
InterContinental’s green initiatives include the use of energy-efficient lighting, water conservation and recycling programs throughout the properties. On the roofs of these
hotels, along with an herb garden, there will also be apiaries,
attended by a traveling apiculturist (one who raises bees for
honey). The hives are expected to produce 20 to 30 pounds
of honey per year, which the hotels plan to bottle for gifts
and amenities, use in cocktails and on special Honey Menus.
Comb through the chef’s latest creations, including honeylacquered duck leg confit and honey almond madelines.
33
tech
“When people see themselves for the first time on
video, they generally think about quitting golf,”
laughs Chuck Quinton, founder of RotarySwing.com,
an online instruction site. “But you can’t make a
change without realizing exactly what you’re doing
wrong. That may seem incredibly
obvious, but you’d be surprised
how many people don’t know what
their swing looks like.”
Golf analysis took a huge leap
forward in the mid-’90s, Quinton
says, when cameras capable of
capturing high-speed athletics
became smaller and more affordable than the TV-sized cameras
previously required. Improved
camera technology, combined
with analysis software that previously cost thousands of dollars
but which is available today from
a $5 app, means instructors can
now measure just about everything and qualify cause and
IN FULL SWING
Virtual data can help improve your physical game.
By Christian Chensvold
t a press conference following this year’s
Masters Tournament, Tiger Woods was
asked what he thought of 14-year-old golf
phenom Tianling Guan. He credited golf
apps that use high-speed video analysis for
the success of today’s prodigies, who’ve
grown up with laptops and smart phones as integral
pieces of golf equipment. They’re accustomed to filming themselves, and more important, they’ve learned
to analyze what they see.
Whether it’s Konica Minolta’s SwingVision camera,
which can break down Tiger’s swing into 18,000frames-per-second slow motion on your TV screen, or
a grainy cell phone clip of a high handicapper struggling to improve, technology has brought unprecedented insight into the mechanics of the golf swing.
But how many golfers are brave enough to uncover
the naked truth of their faulty swings?
Technology has
brought unprecedented
insight into the
mechanics of the
golf swing.
effect in a student’s faulty swing.
The most important thing video analysis
reveals, says Quinton, is a golfer’s impact position:
golf’s so-called moment of truth. The number of faults
that can lead to a poor impact position are myriad,
and are all revealed under the ‘CAT-scan’ of golf
analysis software.
For a membership fee, RotarySwing.com lets golfers
upload biweekly video clips for analysis by instructors, who write up what they’re seeing and suggest
drills and changes. The workload, Quinton says, is
bordering on overwhelming. His staff of 25 certified
instructors shares the duties, with one full-timer
devoted entirely to swing reviews.
Most of RotarySwing.com’s students use the golf
app by V1, which founder Chris Hart says is an indispensable tool in a golfer’s perennial struggle to keep
his sanity. V1 costs a mere $4.99 and uses a smart
34
phone’s camera to record golf swings, which can then
be analyzed with software that measures body angles
and compares clips of good and bad shots side by
side, all of which users can store in a virtual ‘locker
room.’ Clips can also be uploaded directly to coaches
for professional analysis (cost varies).
The company is currently working on score tracking and shot analysis features that will allow golfers
to hit a bucket at the range and get a full set of data
on where their shots went, a far more reliable means
of ball flight tendencies than short-term memory. This
will be combined with a golfer’s performance during
their rounds of play.
“There’s what you do
on the range and what
you do on the course,”
says Hart, “and we
want to have it all in
one spot from which
you can get feedback.”
That’s right: you’ll
soon have a convenient portable database
with stats on all your
slices, shanks and
missed two-foot putts.
While apps are
cheap and convenient,
nothing compares to
today’s indoor golf
simulators, which
combine virtual play
on famous courses
such as Pebble Beach
with advanced analysis software and multiple camera angles. XGolf’s top-of-the-line laser-based
system goes for about $65,000. About half of sales are
to indoor golf facilities, the other half to private
homes.
The simulator allows users to get side-by-side
swing comparisons with clips of their favorite pros.
And a feature called On Course Training makes lessons more engaging. “A student practicing 96-yard
wedge shots can have it set up as an approach shot on
a specific hole at Pebble Beach,” explains XGolf’s
manager of sales and business development Ryan
D’Arcy. “They can see the results as the ball lands on
different parts of the virtual green.”
As with any other piece of technology, there are
upsides and downsides. In golf there’s a common
issue called ‘paralysis by analysis,’ the point at which
the golfer has so many technical thoughts in his mind
he can no longer trust his swing to the part of the subconscious that controls muscle movement. Obsessing
over angles and positions on your smart phone at the
range can be as bad as texting at the dinner table.
“Once you begin to leverage video analysis, you have
to learn when to close the door,” says Quinton. “Every
golfer goes through paralysis by analysis at one time
THE MOST IMPORTANT THING VIDEO ANALYSIS
REVEALS IS A GOLFER’S IMPACT POSITION: GOLF’S
SO-CALLED MOMENT OF TRUTH.
or another, and you need to be your own doctor and
recognize the symptoms. [Relying on] video analysis
can be a very slippery slope if you’re not careful.”
In the same press conference in which he mentioned how much technology is helping the next generation of golfers, Tiger Woods talked about visiting
Korea, where indoor golf simulators are extremely
popular. New players hit on them exclusively and religiously for six to 12 months, he said, then head outdoors “and have perfect golf swings.”
They all look the same, he noted, but maybe sameness is a fair trade-off for perfection.
36
T H E U LT I M AT E T R O U S E R S
food
Daniel Boulud,
right, with Tyler
Shedden, taste
testing in Toronto.
clam and parsley broth. My entrée, the duo of cumbra
beef, consisted of a dry-aged strip loin alongside red
wine-braised short ribs and spinach subric. The grapefruit givré — a frozen grapefruit shell filled with sorbet, grapefruit wedges and rose-flavored Turkish
delight, crowned with fluffy threads of halvah and a
torched sesame cracker — was a visual masterpiece
that playfully juxtaposed textures and temperatures.
As the man who invented the gourmet burger,
Boulud naturally has ‘mad’ love for beef, and never
strays far from the other three Bs: bacon, butter and
brioche. I spoke with the master about his successes,
his roots on the farm, and what he likes to cook with
his daughter, Alix.
Is true fine dining a thing of the past?
Fine dining is very much alive and kicking in the
greatest cities of the world. But the definition, in many
ways, has evolved.
How do you define fine dining?
It doesn’t have to be pompous or boring. Fine dining
is exciting and rare. For me it can be a $2.50 [piece of]
sushi or sashimi made with the highest-quality ingredients. Or going to Brooklyn for the best pizza made
with local clams, local herbs, the perfect crust… while
AMERICA’S FRENCH FARM BOY
Chef Daniel Boulud’s dishes are haute but homey, and always
from the heart. By Shira Levine
o eat a meal crafted by Daniel Boulud is to be
dazzled with a full-sensory culinary experience. My epicurean evening took place in
Toronto, at the James Beard award-winning
chef’s latest restaurant project. Called Café
Boulud (like its New York and Palm Beach
counterparts), the fine dining hotspot is positioned
within the glassy-chic Four Seasons Toronto, recently
redone in exquisite style. The multi-cultural culinary
Mecca already has its share of hip eateries, yet visitors
and locals alike are hungry for a bite of Boulud.
Dbar is the lobby bar and café, but it’s the mezzanine-level restaurant outfitted with Mr. Brainwash pop
art pieces that has people talking. Indeed about the art
(an unexpected pairing with French haute cuisine),
but more about the equally jaw-dropping menu.
My tasting began with octopus à la plancha followed by a British Columbian black cod persillade in a
it might be casual, it can be fine dining. Of course it’s
about the food, but it is also very much about the service, and then the ambiance. Fine dining is about living
well and enjoying life.
What is the universal thread that runs throughout your 14 restaurants?
Detail. I pay a lot of attention to service and training.
Even though fine dining is becoming more casual, it is
also more focused on details, more and better service,
with more attention paid to making the customers feel
at ease with the experience.
You’ve been living in the U.S. for many years; do
you still consider yourself a French chef?
When you're French you can’t take it out of you. I live
in America, and I love America; my daughter was born
here. But I am certainly French.
American foodies have embraced regional
Italian cooking. Do you think you have been suc-
38
IMAGE BY CHRISTIAN HORAN
Art by Mr. Brainwash
is a lively addition
to the décor at Café
Boulud.
cessful in spreading knowledge about French
regional cuisines?
Well, you tell me! I love all of it and I think it is fair to
say people like my food. The cuisine regional — especially the specialties of cheese and charcuterie — is
what has made me ‘stay French’ and feel so proud to
cook French. Like many countries we also have the
cuisine bourgeois: the food of the people. We have a
history of cooking meals that are very elaborate yet
very soulful. Then you
have brasserie cooking for
the big city; bistro is smaller scale and local. Lyon de
bouchon is also very special: it’s the micro-scale
restaurant where there is
no choice on the menu because they serve you what
they have made that day. It’s cooked with love. I have
lived and worked all my life for haute cuisine: the best
of the best. It takes a lifetime to master and it’s still
never enough.
What city’s food scene inspires you most?
Copenhagen is really exciting. I lived there 32 years
ago and I could see then that this place was going to
be something amazing one day. I love their street food
so much. I love the little skinny hot dog with the tiny
bun! There is so much young Danish talent inspiring
the culinary world with the way they are thinking
about and making food. I also love Charleston, South
Carolina. San Francisco and Chicago are longtime
favorite food cities.
“Fine dining is about living
well and enjoying life.”
These micro-scale restaurants seem to be more
appealing to today’s foodies.
This is the challenge for young chefs. They open a
place with $100,000; it’s a shack, but they cook amazing food. Yes, it is fine cuisine, but the idea is to elevate the town with a fine restaurant. You don’t want a
town with all the restaurants imitating one another.
You grew up on a
farm in France and
weren’t always accustomed to fine dining.
What do you make for
a home-cooked meal?
I keep it really easy; I cook with my daughter sometimes. I live above Daniel so usually what I do is go
down to the restaurant and grab a roast or a fish, and
then on the spot propose something for us to make.
Can you envision making your own Jiro Dreams
of Sushi film? Maybe Daniel Dreams of Butter?
Not like that, but I am working on a documentary. It’s
around a new cookbook I have coming out that celebrates 20 years of Daniel. It’s called My French
Cuisine. It shows that I’m proud of my French identity
and that no matter where I travel and what I experiment with, I still think French food is the best.
40
FALL 2013
We made Bills better by not changing a thing.®
travel
AFRICAN ADVENTURE
Calling all thrill-seekers (who also crave fine wines,
gourmet dining, spa treatments and more).
By William Kissel
sit in awe as the open-air vehicle makes its way
over an expansive field of oat grass in the northern Serengeti. Suddenly, we’re nose-to-nose with a
herd of 400-pound wildebeests all with the same
features: a buffalo’s face, a camel’s hump and a
horse’s backside. Tens of millions of migrating
animals, including
the homely, docile
wildebeest, call this
northernmost
region of Tanzania
home. If you’re
lucky enough to
visit East Africa
during the off-season (mid-December through
March), when the animals are calving and before the
great migration gets underway in late July, you’ll find
yourself viewing this magical scene almost entirely
alone.
The endless stream of Land Cruisers that jockey for
the best viewing positions during Africa’s peak
months in the fall are nowhere to be found on this
warm January day: it’s a peaceful moment in nature
everyone yearns to experience but few actually do.
We drive slowly through a herd of feasting elephants, one of which is nursing a day old calf. We
watch three hyenas unsuccessfully stalk a rare black
rhino and her newborn offspring, a trio of cheetahs
snake through the tall grasslands, and a lone lion nap
under a thorny acacia bush. This is the Africa of your
imagination. The panorama of wildlife has drawn visitors since long before the days when Hemingway
came to hunt. But now, with the help of two of Africa’s
most celebrated tour companies — Nomad Tanzania
and Asilia, working in collaboration with Canadian
custom tour operator Trufflepig — it’s time to revisit
Africa’s original safari destination.
East Africa’s safari outfitters have responded to
competition for tourism dollars by building plush,
deluxe camps and upgrading amenities to appeal to
adventure-seekers who also want access to fine wines,
spa treatments, pool time and other pamperings.
Naturally, getting to these remote camps is a big
42
Below: The
author’s tastefully
appointed tent at
the Serengeti
Safari Camp
part of the adventure. A commercial flight via South
African Airways to Johannesburg is just the first leg in
a 36-hour journey. From there we board a second flight
to Tanzania, where one of Tanganyika Flying
Company’s 12-seat planes awaits to ferry us to Arusha,
the gateway town to Serengeti safari. Here we board
another small plane for a flyover of Tanzania’s famed
Ngorongoro Crater (the largest intact volcano caldera
in the world) to Ndutu, a rock-filled airstrip, where the
first of many Land Cruisers awaits our arrival. We cross
the snake-like Mara river past a pool of hippos and a
few crocodiles, and continue on to Ubuntu, one of three
mobile camps designed to follow the migrating animals.
Rested and well fed, we travel another three hours to
our first camp at Olakira.
These mobile setups are actually lavish tent cities
that require two full days and three trucks to relocate,
and each canvas structure is enormous by anyone’s
standards. At both Olakira and Serengeti Safari Camp,
tents are self-contained suites with oversized beds, sitting areas with lovely writing desks, and private bathrooms with a chemical toilet and stall shower in lieu of
actual plumbing. Even in the remotest part of the world,
these private sanctuaries are filled with little amenities
to make outdoor living a four-star experience: gas- or
battery-powered lighting, daily laundry service, and hot
showers provided by stewards who boil water and fill
your cistern on demand.
Among Tanzania’s few permanent camps is Sayari,
which is operated by Asilia and listed as one of the top five
new luxury lodgings in Africa. It’s located in a remote valley five miles from the border of Kenya, home to the Kuria
tribe. A mobile camp that found its permanent home just
four years ago, Sayari is something of an anomaly among
African camps. Its 15 tented
structures are shaped like the
large tabletop mountain called
Turner’s Hill (after Miles
Turner, the first warden of the
Serengeti), visible in the distance. The tents are outfitted
Asian-style with teak floors,
shoji screen walls and massive
marble tubs to wash away the
residue from the raw, dusty
plains. It’s a bit disconcerting to be in one of these tubs when a leopard passes by,
but the small creature comforts far outweigh the predatory creature discomforts. (Sayari, like most camps, provides each guest with his own private askari, or night
watchman, to guard against wild animal attacks.)
Unlike Sayari’s Zen Buddhist vibe, few sites scream
Africa more than Lamai Serengeti, a one-year-old permanent camp developed by Nomad Tanzania on the
rocky Kogakuria Kopje peaks, just a few miles from
where the great migration across the Mara river begins.
Honored with the 2013 Best New Property in Africa
award, it boasts 12 sumptuously appointed thatched
roof structures, each with its own wraparound deck.
Resident game lingers just outside at sun up, and during the day the playful vervet monkeys can be spotted
feasting on the sour plums that dangle from the native
Ole Lamai trees, from which the camp gets its name.
In case you haven’t guessed, a safari is not the time to
catch up on your sleep. Instead, you’ll wake before sunrise for the first of two game drives of the day. Those
initial hours on safari are the most adrenaline-filled,
especially as you catch your first glimpse of the big five
— lion, rhino, leopard, buffalo and elephant — everyone
comes to see. Once you’ve spotted them, usually within
hours, your mind will open to Africa’s other amazing
flora and fauna.
Lavish lunches and dinners after each drive offer the
perfect opportunity to reflect in solitude or share stories
with fellow travelers. And at day’s end, a surprise sundowner cocktail — a nightly African tradition — always
awaits where and when you least expect it.
43
Left: Women
of the Kuria
tribe in full
ceremonial
regalia
Above right:
One of the
spectacular
bathtubs at
Sayari camp
end page
yourself; it’s generally better to be overdressed than
underdressed and these days, a slim suit scores extra
points.
7. Acquire the taste for a good cocktail, straight up. It’s
cool to order and enjoy a classic — Manhattan, Rob Roy,
Martini, Negroni, etc. — when you’re out on the town.
(When in New York, do it at the King Cole Bar in the St.
Regis Hotel.)
6. Suggest that your significant other also cultivate a
favorite drink to enjoy before dinner. I love it when a lady
replies promptly to a bartender’s request for her order. A
confident response is sexy.
5. Red wine should be stored and served cool; experts
suggest 57 degrees, not room temperature. However, it
should be opened and set on the table about 15 minutes
before you plan to enjoy it, so it can breathe and warm up
just slightly. (Good restaurants know this.)
4. Never let your cologne precede your presence, especially in a restaurant, where fragrance and food smells are
not a great combination.
RESTAURANT RULES
Stuff men should know (but probably don’t…) By Frank Schipani
hen it comes to certain gentlemanly topics,
including dress codes, a generation gap can
often impede credibility. Receiving fashion
advice from gray-haired guys in suits is not
necessarily what young men crave, even if it’s
what they need. That said, when it comes to
wining, dining and women,
experience counts. Here, the
top 10 time-tested tips that
are bound to score.
10. Always give the lady a
facing-out seat (her back
against the wall) in a
restarant. A woman quite
literally ‘dresses’ the room;
she should have the observing
seat to see and be seen.
9. Turn off your digital devices before entering a restaurant. You’re there to share an experience, not to worry
about missed messages. (What could be more insulting?)
8. Always dress in a modern manner no matter where
you’re going. Your appearance is how you represent
3. When making any kind of reservation, always note the
name of the person you spoke to and the time you called.
(Stuff happens; you may arrive only to have someone say
“I don’t see your name here…”)
2. Better still, develop a relationship with the manager of
a go-to place where you can get in on short notice. All
popular restaurants say
“We have nothing open
but 5:00 or 10:00!” Fact
is, they always save a
table or two during
prime time that they can
easily give to loyal
clients at the last
minute. (If they know and like you, they’ll act like you had
an actual reservation and simply make another party wait
a little longer.)
1. Tired of dining out or ready for something more intimate? In addition to throwing steaks on the grill, learn
how to make at least one dish for the stovetop or oven.
May I suggest a basic tomato sauce for your pasta
course? Buon appetito!
44
GETTY 1
When it comes to
wining, dining and women,
experience counts.
H U B E R T W H I T E F O RU M FA L L 2 0 1 3