PDF - American Lifestyle Magazine

AMERICAN LIFESTYLE
THE MAGAZINE CELEBRATING LIFE IN AMERICA
Travel: Baltimore - pg. 24 | Charm City Cakes - pg. 14 | Unexpected Places to Stay the Night - pg. 38 | Designer: Kara Mann - pg. 18
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American Lifestyle IN THIS ISSUE
magazine
p.14
p.6
HAVE YOUR
CAKE AND
EAT IT TOO
LIVING OFF
THE LAND IN
THE PACIFIC
NORTHWEST
Good Morning
BALTIMORE
p.24
A LITTLE BALTIMORE
FOR EVERYONE
p.18
MODERN
SENSIBILITY
AND RUGGED
SOPHISTICATION
p.32
JOY OF JELLY BELLY
JELLY BEANS
p.38
UNEXPECTED
PLACES TO STAY
THE NIGHT
p.46
LIGHTS,
MUSIC,
BHANGRA!
2
AMERICAN LIFESTYL E
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3
B
[F]OOD
B E T Z FA M I LY W I N E RY
living off
THE
LAND
IN THE PACIFIC NORTHWEST
Recipes and excerpts from Pacific Northwest Wining & Dining by Braiden Rex-Johnson
with photography by Jackie Johnston (John Wiley & Sons, Inc., 2007)
pizza r ustica with tomato, g o a t
cheese, and black olive s
Makes four ten-inch pizzas
i n g re d i e n t s :
Tomato Sauce
3 tablespoons olive oil
1½ tablespoons chopped garlic
One 28-ounce can diced tomatoes
2 tablespoons chopped fresh basil, or
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
Dash of kosher salt, plus additional for seasoning
Freshly ground black pepper
4 teaspoons chopped garlic
2 teaspoons extra virgin olive oil,
plus extra for drizzling
Crushed red pepper flakes (optional)
1 to 1½ cups (4 to 6 ounces) soft, fresh goat’s-milk
cheese, such as chèvre
1 small red onion, very thinly sliced
¼ cup good-quality oil-cured black olives, pitted
(Note: Be sure to use oil-cured, as opposed to
brine-cured, olives, or they will dry out
and wrinkle in the hot oven.)
4 teaspoons dried oregano, crumbled
Freshly ground black pepper
2 tablespoons freshly grated
Parmigiano-Reggiano cheese (optional)
One Pizza Dough (recipe follows)
cooking instructions:
1. To make the tomato sauce, heat the olive oil in a medium deep saucepan
over medium heat. When hot, add the garlic and cook, stirring constantly, until
the garlic turns golden brown, one to two minutes; do not allow the garlic to
burn. Add the tomatoes, stir well, and bring to a simmer. Lower the heat and
simmer very slowly (with barely an occasional bubble), stirring occasionally,
for one hour. Add the basil, oregano, and salt and pepper to taste and stir well.
Cook, stirring occasionally, until the sauce reduces and darkens slightly, but
remains fairly chunky, with a bit of liquid, about one hour more.
2. Remove from the heat and cool slightly, then transfer to a food processor
or blender and pulse until still slightly chunky (not entirely puréed). An
immersion blender also works well for this job. Season to taste with additional
salt and pepper, if needed. Meanwhile, preheat a wood-burning oven to 550° to
650°F, or a conventional oven to 450° to 500°F.
3. To make the pizza, in a small bowl, stir together the garlic and olive oil and
reserve. Ten minutes before cooking, take one round of pizza dough and gently
stretch it into a circle by holding the top edge of the dough and letting it droop
under its own weight to form a circle, quickly working around the circumference of the dough with your fingers.
4. Lay the dough on a well-floured flat surface and spread a thin layer of the
tomato sauce to within ¼ inch of the edge. Evenly distribute one teaspoon of
the reserved garlic-and-oil mixture over the tomato sauce. If desired, sprinkle
with red pepper flakes to taste. Divide the goat cheese into quarters. Divide one
of the quarters into smaller pieces and evenly distribute over the tomato sauce.
Evenly distribute one-quarter of the onion slices and one-quarter of the olives
over the pizza. Sprinkle evenly with one teaspoon of the oregano and pepper to
taste. If desired, sprinkle with 1½ teaspoons Parmigiano-Reggiano. Drizzle with
olive oil. Repeat this procedure with the three remaining rounds of dough.
5. If baking in a wood-burning oven, using a pizza peel, transfer the pizzas to
the deck of the oven. Cook for two to four minutes, or until the toppings are
slightly browned and bubbly and the bottoms are lightly browned. If baking
in a conventional oven, transfer the pizzas onto lightly oiled baking sheets and
cook for ten to fourteen minutes, or until the toppings are slightly browned and
bubbly and the bottoms are lightly browned. Remove the pizzas from the oven
and serve whole (one per person), or allow to cool two minutes before cutting
into slices.
6
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7
B
[F]OOD
BETZ FA M I LY W I N E RY
p i z z a d o u g h for pizza r ustica
Makes four ten-inch pizzas
ingredients:
3¾ cups all-purpose flour
½ cup semolina flour
1 teaspoon active dry yeast
1½ teaspoons kosher salt
½ teaspoon sugar
1½ cups cold water
2 tablespoons extra virgin olive oil
co o k i n g i n s t r u c t i o n s :
1. Place 2½ cups of the all-purpose flour, the semolina flour, and the yeast in
a large mixer bowl with the dough hooks attached.
2. In a small bowl, dissolve the salt and sugar in the water. Add this mixture,
along with the oil, to the mixing bowl. Combine on medium speed until well
mixed, scraping down the sides of the bowl as needed.
3. Add the remaining 1¼ cups of the flour a few tablespoons at a time, until
the dough comes together and forms a ball. (Note: It may not be necessary
to use all the remaining flour.) Continue kneading until the dough becomes
smooth and silky, five to seven minutes.
4. Transfer the dough to a well-floured work surface and knead by hand a
little longer, adding flour as necessary, until it forms a smooth texture and is
easy to manage; it should feel neither too wet nor too dry.
5. Form the dough into a circle and divide into quarters. Form the quarters
into balls and pat down slightly. Arrange without overlapping on a well-floured
baking sheet, flour the dough balls well, and cover with plastic wrap so the
dough is completely covered (so that the edges do not dry out) but not tightly
wrapped (so the dough has room to expand). Place the baking sheet in the
refrigerator for at least eighteen hours and up to three days.
6. One hour before cooking, remove the dough from the refrigerator. Keep it
in its wrapping, but allow to come to room temperature before proceeding.
8
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9
Y
[F]OOD
YA R R OW BAY G R I L L A N D B E AC H CA F E
baked oyster s with orange-t hy m e
beurre blanc and citr us z e s t
Ser ves 8 • Makes 32 appetizers
i n g re d i e n t s :
Rock salt
32 large (3- to 4-inch) oysters, such as
Imperial Miyagi, Penn Cove, or Pacific, with
shells scrubbed and patted dry
2 cups freshly squeezed orange juice
3 teaspoons freshly grated lemon zest
3 teaspoons freshly grated lime zest
3 teaspoons freshly grated orange zest
All-purpose flour
2 cups vegetable oil
8 tablespoons (1 stick) unsalted butter, chilled
and cut into 1-tablespoon pieces
½ teaspoon minced fresh thyme,
or ¼ teaspoon dried thyme, crumbled
Kosher salt
Freshly ground white pepper
2 cups loosely packed arugula leaves, rinsed,
spun dry, and coarsely chopped
cooking instructions:
1. Line a rimmed baking sheet with rock salt. Shuck the
oysters, reserving as much of the liquid as possible, discarding
the top oyster shells. Arrange the shucked oysters cup side down
(oyster side up) without crowding over the rock salt.
2. Place the orange juice in a small saucepan, bring to a boil,
and cook, stirring occasionally to be sure it doesn’t boil over
during the beginning minutes, until it reaches the consistency
of maple syrup and about ¾ cup remains, twenty to
twenty-five minutes.
3. While the orange juice is reducing, toss the lemon, lime, and
orange zests in a small amount of flour. Place in a fine-meshed
sieve and shake off any excess flour. Heat the oil in a large
saucepan over medium-high heat. When the oil begins to bubble
around the edges, add the floured zest. Cook until crisp and
lightly browned, thirty seconds to one minute. Drain on paper
towels and reserve.
4. After the orange juice has reduced, remove the pan from the
heat and whisk in the butter piece by piece, incorporating well
after each addition. Whisk in the thyme and season to taste with
salt and pepper. Cover and keep warm.
5. Ten minutes before cooking, preheat the oven to 400°F.
Place the oysters in the oven and bake for twelve to fifteen
minutes, or until they plump and become firm to the touch.
Remove from the oven and top with a small amount of the
arugula, the sauce, and the fried zest and serve immediately.
10
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AMERICAN LIFESTYLE
11
O
[F]OOD
O K A N AG A N G R O C E RY A R T I S A N B R E A DS
callebaut chocolate rol l s
Makes 36 rolls
i n g re d i e n t s :
Chocolate Fudge
6 tablespoons unsalted butter
1⅓ cups firmly packed brown sugar
1¾ cups high-quality Dutch-processed
cocoa powder
4 cups warm water (105° to 115°F)
1½ tablespoons active dry yeast
9 cups all-purpose flour
1 cup minus 2 tablespoons high-quality
Dutch-processed cocoa powder
3 tablespoons granulated sugar
4 teaspoons sea salt
7 ounces Callebaut milk chocolate,
coarsely chopped
7 ounces Callebaut dark chocolate,
coarsely chopped
cooking instructions:
1. To make the Chocolate Fudge, melt the butter in a large saucepan on low
heat. Combine the brown sugar and cocoa in a bowl and mix well. Remove
the pan from the heat and stir in the brown sugar and cocoa using a wooden
spoon or heatproof rubber spatula. Beat until well mixed. Cover with plastic
wrap and reserve.
2. Pour the water into a large mixing bowl. Stir in the yeast until it
dissolves. Add about half the flour, plus all the cocoa, sugar, and salt, and
stir well. Gradually add the remaining flour and mix until the dough comes
together and forms a rough ball.
3. Transfer the dough to a clean, cool work surface and knead for fifteen to
twenty minutes, or until the dough is smooth, silky, and pliable, adding more
flour as necessary. (If using an electric mixer with the dough hook, knead on
low speed for eight to ten minutes.)
4. Lightly oil a large mixing bowl with canola oil or nonstick cooking spray.
Form the dough into a ball and transfer to the bowl. Turn once to coat the
dough with oil, and cover completely, but loosely, with plastic wrap. Let rise
for one to one-and-a-half hours, or until doubled in size.
5. Once doubled in size, deflate the dough by gently punching it in the
middle. Turn the dough out onto a lightly floured work surface, cover with
a clean kitchen towel, and let rest for ten minutes. (This makes it easier to
handle.)
Cook’s Hint:
The secret to making Callebaut Chocolate
Rolls is to use good chocolate. The bakers
at Okanagan Grocery Artisan Breads
prefer the Callebaut brand, as its flavor
and texture are superior to less expensive
chocolates. The bakery uses a 50-50
mixture of dark and milk, but for a more
intense chocolate flavor, you can use just
dark. Valrhona or any other good-quality
chocolate can be substituted.
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6. Lightly oil three muffin tins (or enough tins to hold thirty-six standardsized muffins or twenty-four extra large muffins) with vegetable oil or spray
with nonstick cooking spray. On a clean, cool work surface, roll the dough
into a large rectangle, approximately three-and-a-half to four feet long and
about one foot wide. Crumble the reserved Chocolate Fudge evenly over the
dough, then sprinkle evenly with the chopped chocolate.
7. Roll the dough up from the long side, jelly-roll style. Pinch to form a
tightly sealed seam. Cut into thirty-six equal pieces and arrange, cut side up,
in the prepared muffin tins. Allow the rolls to rise for another forty-five
minutes to one hour, or until doubled in size.
8. Ten minutes before you are ready to cook, preheat the oven to 375°F.
When the oven is hot, bake the rolls for eighteen to twenty minutes; when
done, they will sound hollow when tapped lightly with your fingertips and
the chocolate will be melted and gooey. Transfer the muffin tins to wire racks
and cool for ten minutes. Remove the rolls from the tins and serve warm, or
transfer to wire racks and allow to cool completely.
AMERICAN LIFESTYLE
13
[S]PECIAL INTEREST
AC E O F CA K E S
have your
CAKE
AND EAT IT TOO
Article by Robin Manrodt
RIDDING THE WORLD OF TRADITIONAL CAKES,
ONE CLIENT AT A TIME
What happens when power tools and
cake batter collide in a whirlwind of
creativity and flair? Charm City Cakes
is formed—Baltimore’s inspirational
spin on decorated desserts. This nontraditional bakery, built on one man’s
culinary dream, forever changes the
way the world views cakes.
Charm City Cakes is a groundbreaking
bakery that flips the table on conventional cake decorating. What started
in March of 2000 as an at-home side
job quickly expanded into a full-blown
bakery specializing in remarkable
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feats of cake. Suitable for every occasion, these handcrafted delights are
personalized to fit the needs, and most
importantly, the imagination of each
client. The shape of these always-fresh
desserts ranges from multiple tiers to
edible replicas of famous landmarks.
Charm City Cakes typically creates
fifteen to twenty delicious masterpieces a week, with each cake taking
anywhere from ten to two hundred
hours to complete. Not only are the
cakes visually appealing, but with over
forty flavors of cake and filling, they
are appealing to the taste buds as well.
AMERICAN LIFESTYLE
15
D.C., and opened his own business. Charm City Cakes quickly
became an outlet for him to apply his talents for creating and
decorating cakes.
To alleviate the pressure brought
on by the fast-paced business,
Goldman maintains an upbeat
and positive atmosphere at his
6000 square foot bakery. The
relaxed and supportive environment is conducive to creativity and collaboration, making it
possible for this team of friends
to have fun while creating professional masterpieces. The staff
at Charm City Cakes is composed of eleven musicians and
artists with diverse backgrounds
ranging from architecture to interior design. It is with this diverse
creativity that Charm City Cakes
is able to construct desserts that
surpass bakery norms. Although
they are not trained pastry chefs,
this tight knit family is artistic
and hardworking, learning more
of the tricks of the trade with
every cake they design.
In the fall of 2006, America first
witnessed the action at Charm
City Cakes with the Food
Network’s reality show, “Ace of
Cakes.” The show follows the
daily goings on at the shop, including the often entertaining
antics of Goldman and his crew
as they pursue cake-decorating
perfection. Despite the fame
brought by four seasons of “Ace
of Cakes,” Goldman continues to
challenge himself and his crew to
constantly improve the quality of
work produced. This dedication
“
Not only are
the cakes
visually
appealing,
but with over
forty flavors
of cake
and filling,
they are
appealing
to the taste
buds as well.”
enables them to use cake design
as a tool to transform a client’s
special occasion into an event
they will always remember.
The process of capturing life and
baking it into a delectable dessert
revitalizes the traditional art of
cake making. Although the team
of artists takes on fresh challenges every week, the design process
is relatively similar for each project. It begins with a meeting between Goldman and the client,
where ideas and expectations are
exchanged and discussed. Goldman then sketches his initial vision for the cake, leaving room
for plenty of artistic input along
the way.
After brainstorming ideas, the
crew at Charm City Cakes begins construction on the cake.
They use knives to carve unusual
shapes. For the more advanced
designs, a skeletal framework
is built, on which the cake will
be supported. It is here that the
bakery transforms into a quasigarage as they use drills, saws,
and blowtorches to achieve the
framework they want.
With the cake sculpted, the next
step is to apply the icing. To ensure a smooth surface, they drape
and mold rolled fondant, an icing with dough-like consistency,
around the body of the cake.
While the fondant provides a
professional appearance, it also
aids in keeping the cake moist
and fresh. Charm City Cakes is
not afraid to challenge convention by using every color in the
rainbow. Color can be kneaded
into the fondant, piped and
painted onto the cake, or applied
by the more common airbrush
technique, allowing Goldman
to utilize the skills he perfected
during his days as a graffiti artist.
© Vincent Lupo of Direction One Photography
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AMERICAN LIFESTYL E
Edible decorative elements are
then added onto the icing, taking the cake to the next level and
completing the vision. Depending
© Vincent Lupo of Direction One Photography
“
Color can be
kneaded into the
fondant, piped and
painted onto the
cake, or applied
by the more
common airbrush
technique...”
➧
The mastermind behind this extraordinary bakery is Duff Goldman. Nationally known for his
hit Food Network reality show,
“Ace of Cakes,” Goldman knew
by age four that cooking would
be his calling. He cultivated his
passion for both art and cooking
at the Corcoran College of Art,
the University of Maryland, and
the Culinary Institute of America. After graduating from the
prestigious Culinary Institute of
America in California, Goldman
became executive pastry chef at
Colorado’s Vail Cascade Hotel.
Wedding upon wedding revealed
Goldman’s special talent for creating magnificent multi-tiered
cakes. In March 2000, Goldman
left what would be his last restaurant job, executive chef at Todd
English’s Olives in Washington,
[S]PECIAL INTEREST
Pictured Above:
Duff Goldman poses with some of the Radio City Rockettes, along with
the cake he created to help celebrate their 75th anniversary.
on the complexity of the design, the crew makes templates
to ensure precision and accuracy of their artwork. Freehand
artwork and “in-the-moment”
artistic touches can be added for
originality and flair. The unique
textures and vibrant hues help
Charm City Cakes defy the ordinary and make each cake one of
a kind. After hours of attention
and details, a Charm City cake is
finally complete.
Charm City Cakes will continue
to conquer the unexpected.
With every cake they create, the
team at Charm City Cakes proves
that no task is impossible. If you
can dream it, you can achieve it.
It is their abstract mentality and
dedication to high quality art that
constantly pushes them to build
bigger and more involved cakes.
Duff Goldman and his crew
not only provide America with
a charming treat but also a tasty
reminder to enjoy every aspect
of life. It is by their example that
we can appreciate artistic talent
and the beauty of incorporating
it into every day life. [AL]
AMERICAN LIFESTYLE
17
[D]ESIGN
modern
WHEN DID YOU KNOW YOU
WANTED TO BE AN INTERIOR
DESIGNER?
SENSIBILITY
AND RUGGED SOPHISTICATION
Based on an interview with Kara Mann
Photography by Adam Heneghan
KARA MANN LETS US IN ON HER
CHILDHOOD MEMORIES, THE
JOY
OF
DESIGNING AN ARIZONA HOME,
AND HER OBSESSION WITH THE
COLOR AUBERGINE.
KARA MANN
18
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I think I always knew in my
sub-conscious, but never really
addressed it until later in life. I
remember as a kid rearranging
my furniture constantly in my
room and I look back on some
art projects my Mom saved and
I would always draw rooms or
build rooms out of clay. I studied art at Tulane for my undergraduate degree and the funny
thing is, a lot of my friends
were in the architecture department and it never even crossed
my mind at that point in time
that it was something I wanted
to do. I liked the general idea of
art and art history and creating
and getting those basic skills to
create something. I got out of
school and worked as a stylist
in fashion. I’ve always been very
interested in fashion. I think
it’s all intertwined. I’m inspired
by anything designed whether
it’s clothing, shoes, furniture, a
plate, or a piece of art. The world
of a stylist, while it sounds super
glamorous, is not as glamorous
as one might think. Towards the
end of it, I was doing more lifestyle styling and less fashion and
it dawned on me that it was interiors I was interested in. That
inspired me to go back and study
interior design.
WHAT IS YOUR PERSONAL
AESTHETIC?
I like to push the boundaries. I
like the interiors to respond to
the architecture. People come
to us to push the envelope and
do something they wouldn’t do
themselves. I’ve also become
known for my dark palettes,
which are sometimes a little
scary for people—dark saturated
palettes. I like to take risks. I like
the aesthetic to evolve with the
client, but I have been noticing
that clients are coming to us for
our look.
HOW DO YOU GET A FEEL FOR
WHAT A PROJECT SHOULD BE
OR SAY?
I listen to my clients and then
translate their vision into a cohesive interior environment. There
is nothing more important than
listening to the desires and expectations of the owners.
HOW DO YOU THINK PEOPLE
SHOULD PREPARE AHEAD OF
TIME BEFORE MEETING WITH A
DESIGNER?
Pulling inspiration pages out of
magazine is a great start, and it’s
often even more helpful to pull
images of what you don’t like. It’s
so subjective. Clients don’t have
the vocabulary to express what
they like, but they can point to
a picture and say, “I don’t like
that.” A lot of times people are
more direct with what they don’t
like versus what they like. They’ll
say, “I specifically do not like
black,” whereas they might say,
“I just love that sofa,” and you
ask why and they say, “I don’t
know, I can’t really explain.” It
also keeps the project from being pigeonholed into being only
about what you know they like.
When I have an idea of what
they don’t like, I can avoid those
elements while staying open to
developing things they may not
know they like.
AMERICAN LIFESTYLE
19
B
[D]ESIGN
Bringing raw natural
elements into the
interiors and defining
specific living spaces in
the outdoor courtyard,
patios and loggias made
the transition from the in
to the outdoors smooth
and seamless.
“
Hide throws
and rugs, wideplanked oak
floors, and horn
accents add raw
elements from
nature to the
clean lines of the
home’s interior
geography.”
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LET’S TALK ABOUT YOUR CLIENTS
AND THEIR ARIZONA RESIDENCE.
My client is an Internet entrepreneur and he is a golf fanatic. He
is based in Chicago and the season is limited here, so Arizona is
a good place to go to decompress
and spend some time doing what
he loves, which is golf. It was important to our clients to be able
to find sanctuary in this second
home, but it was equally as important to make the space into
a comfortable, but luxurious retreat for family and friends. For a
Chicago couple, a second home
in Arizona can be hard to get
to, so designing it with visitors
and entertaining in mind almost
automatically ensured that the
home would be used more often.
Now that the home is finished,
I can safely say that it is full of
action almost every weekend of
the year.
HOW DOES THE HOUSE RELATE
TO THE ENVIRONMENT?
I wanted to have a cohesive flow
between the interior and exterior
landscapes. Bringing raw natural
elements into the interiors and
defining specific living spaces in
the outdoor courtyard, patios and
loggias made the transition from
the in to the outdoors smooth
and seamless. The palette related
to the Arizona landscape. Rich
dark colors grounded the space,
where a light and airy palette
wouldn’t have achieved the same
look. We wanted to stick with a
neutral palette, but did not want
the interiors to be totally lost in
the surrounding desert, so we
went with the rich dark colors to
help define an overall warmth for
the indoor space.
WHAT STEERED YOUR DESIGN
CHOICES IN TERMS OF MATERIALS, LAYOUT, COLOR, AND
LIGHTING?
Our design objective was to craft
a balanced relationship between
the interior of Spanish Mission
architecture and the natural
elements of the surrounding
landscape. The union of contemporary design and organic
materials shapes the ideal environment for an entertaining-focused second home all the while
maintaining a standard of minimalist luxury. Embodying the
personal style of the homeowners through custom furniture
and found treasures reinforces
individuality in this desert sanctuary. Hide throws and rugs,
wide-planked oak floors, and
horn accents add raw elements
from nature to the clean lines of
the home’s interior geography.
Each setting is warmed by natural linen draperies, tweed fabrics,
and suede pieces to establish
comfortable spaces for entertaining and relaxation. Numerous
French and telescoping sliding
doors integrate the home’s courtyard, loggias and patios into the
interior living space allowing this
Arizona retreat to blur the lines
between the in and outdoors
with modern sensibility and rugged sophistication.
MOST MEMORABLE PART OF THIS
PROJECT?
I have fun designing furniture
for all our clients, but with this
project the owners had specific
designs they had seen in The
Mercer Hotel in New York that
they wanted to integrate into the
home. We took that as an opportunity to “get our hands dirty”
with furniture design. We’ve
been doing more and more custom design work with furniture.
It’s a way to express details that
AMERICAN LIFESTYLE
21
you love to see in specific pieces
of furniture and a way to get inspired by designers that you love
and admire while reflecting your
own personal flair. The clients
loved the Mercer and how it was
chic without being “done.” There
was a casual quality that was so
appealing to them. We were
able to recreate that through the
materials we used.
WHAT PIECE IN PARTICULAR ARE
YOU EXCITED ABOUT?
I love the master bed. There are
some really beautiful details to
that headboard. The headboard
is made out of suede with double
stitched leather and it’s treated
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AMERICAN LIFESTYL E
more like a slipcover. Instead of
being fully upholstered at the
base of the headboard, it has a
box pleat around the base. I think
the little details in the room were
so well designed and executed.
WHAT DO YOU FIND VISUALLY
INSPIRING AT THE MOMENT?
I’m intrigued by wide-plank
bleached floors, moving away
from these really heavily darkstained floors, which opens
up a new palette. I’m a little
obsessed with aubergine, the
color, whether in a fabric or a
paint color. I’m always drawn
to either very pure spaces, like
white-on-white-on-white or an
incredibly dark space with really
intense colors like citrine or
bright blue or something crazy,
like hot pink.
HOW DO YOU FEEL ABOUT
DESIGNING SPACES FOR FRIENDS
OR FAMILY?
I’ve been working on a house
with my Mom in Michigan,
which has been kind of interesting. As for friends’ spaces? I try
to stay clear of that; I want to
stay friends. [laughs] No matter
where I am, there’s someone who
wants to know if that paint color
is right or if they should move
a chair into another room, so I
always get sucked in a little bit.
“
[D]ESIGN
I love the
master bed.
There are some
really beautiful
details to that
headboard.
The headboard
is made out
of suede with
double stitched
leather...”
WHAT AWARD OR DISTINCTION
ARE YOU MOST PROUD OF?
Specifically it would be considered for the Metropolitan Home
Design 100, but truly what I’m
most proud of is the team I have
here working with me at my office. It’s an amazing group of
people—very talented and super
dedicated—and it makes coming
in to work the best reward I
could possibly have. [AL]
For more information, go online to
karamann.com
AMERICAN LIFESTYLE
23
[T]RAVEL
a little
I’m staring directly
into the eyes, or
more precisely
the left eye, of
a giant shark. He’s
so close I could
almost reach out
and touch his slimy
skin. We hold that
burning eye lock a
few more seconds
before the huge
fish continues to
glide effortlessly by.
But there’s
nothing to fear.
I’m not deep sea
diving in open
ocean. I’m
standing beside
the glass of a
colossal tank at
the fabulous
National Aquarium
in Baltimore’s Inner
Harbor. I’m here for
a getaway with my
husband and am
quickly learning
that there’s so
much more to this
city than we ever
expected.
24
AMERICAN LIFESTYL E
BALTIMORE
FOR EVERYONE
Article and photography by Janine S. Pouliot
AMERICAN LIFESTYLE
25
We begin our getaway by checking into the aptly named Pier 5
Hotel. Almost every pier that juts
out haphazardly into the harbor
now abounds with upscale hotels and attractions. The location
couldn’t be more perfect: walking
distance to most of the important activities. We reserved the
Tradewinds Suite and a plaque
on the door states, “Setting Sail
to New Adventure.” That saying
proved to be prophetic: as soon as
we enter we feel as if we have been
transported to the South Seas.
The interior of the super-sized
suite is an amalgamation of animal hide and rattan furniture,
yet it isn’t hokey or overdone.
The rich weathered leather sofa
and four deep arm chairs feel appropriate juxtaposed against the
sisal rug, zebra skin floor throw,
and tapa cloth wall covering.
The coffee table, made of rattan
with leather trim and handles,
resembles an old steamer trunk
bound for safari. Two pith helmets hang on the wall. The
South Seas theme is carried out
throughout the room, including
paintings, native wood carved
lamps, and palm frond fan.
Of course the mammoth whirlpool bathtub sitting on a raised
marble platform in the master
bedroom, the full wrap-around
bar, entertainment center with
three TVs, and gas fireplace
might be considered a concession to contemporary luxury
and romance. Dozens of highend British Gilchrist & Soames
toiletries and a box of Godiva
chocolates sitting on the bed also
welcome us.
“
[T]RAVEL
The rich
weathered
leather sofa
and four deep
arm chairs feel
appropriate
juxtaposed
against the sisal
rug, zebra skin
floor throw and
tapa cloth wall
covering.”
RISING ANEW
Up until the 1970s, Baltimore
was a gritty manufacturing and
shipping port town. But as industry declined and jobs evaporated, the city spiraled into decline as residents fled in search
of employment elsewhere. By
the late ‘70s the harbor was a
forlorn collection of abandoned
warehouses and rotting piers.
But then an ambitious undertaking to transform the waterfront into something magical
was launched through the combined efforts of municipal, business, and volunteer participants.
Today, the Inner Harbor far
surpasses anyone’s wildest imagination with its red-brick pedestrian walkways and collection
of restaurants, shops, museums,
aquarium, tall ships, harbor
cruises, yachts, paddleboats,
26
AMERICAN LIFESTYL E
Science Center, IMAX theater,
street performers, joggers, and
general sense of energy.
As revitalization spread throughout Baltimore, old and historic
neighborhoods began to undergo renovation and charming
two hundred year old brick row
houses were gentrified, transforming entire communities into
tourist magnets. Dozens of flower and flag festooned buildings
now present ideal photo ops. Fine
dining restaurants have cropped
up, along with a glittering lineup
of modern steel and glass highrises that reflect twinkling lights
in the bay at night. The whole
skyline is illuminated like a
wonderland, completely altering
Baltimore’s once derelict façade
into something breathtaking.
“
As revitalization spread
throughout Baltimore,
old and historic
neighborhoods began
to undergo renovation
and charming two
hundred year old brick
row houses were
gentrified, transforming
entire communities into
tourist magnets.”
GETTING SETTLED
AMERICAN LIFESTYLE
27
WATERY WONDERLAND
“
For us, the winner
is the Amazon
River Forest where
we can practically
feel the heat and
humidity through
the glass as we
observe the life
and times of the
jungle both
above and below
the waterline.”
exactly like a coastal marsh with
a section of real pier sticking into
a genuine weedy bank.
➧
Photo courtesy of National Aquarium of Baltimore
Pictured Above:
The Amazon River Forest
section of the National Aquarium, Baltimore
28
AMERICAN LIFESTYL E
Our first stop is the area’s most
popular attraction, the top rated
National Aquarium. The facility
is brilliantly designed with soft
lighting that allows visitors to
see clearly through the vast pools
without underwater illumination
or glare. Bridges over the water
let you look directly down on the
giant rays with long spiny tails,
sharks, and a turtle the size of our
first apartment. As guests move
through the exhibits, they transcend from looking down into
the water to looking through it,
which is where I have my close
encounter with the shark.
Elsewhere in the aquarium, individual habitats are re-created to
showcase fish and other animals
as they exist in the wild. One
exhibit, for example, looks
For us, the winner is the Amazon
River Forest where we can practically feel the heat and humidity
through the glass as we observe
the life and times of the jungle
both above and below the waterline. A dense underwater root
system is home to numerous species of fish, turtles and crocodiles
who sit motionless with just their
snoots exposed to the air—that is
until two bump into each other
and a fight ensues with snapping
jaws and thrashing in the water.
Above, in the lush palms and
ferns, the world’s smallest (and
cutest) monkey, the pygmy marmoset, moves delicately about
the trunk of a palm.
We board an escalator to investigate the next level and literally
step out into the Upland Tropical
Rain Forest. Suddenly we really
are enveloped by pervasive humidity, low hanging foliage and
tropical birds. It’s a bit shocking
and exhilarating.
[T]RAVEL
Walters Art Museum, another of
Baltimore’s applauded treasures.
Admission is always free, but in
addition there’s a musical concert every Friday, anything from
classical to jazz, in the Graham
Auditorium. The extensive collection of over 28,000 art objects and paintings cover four
floors with such exhibits as seventeeth century Flemish paintings, eighteenth century porcelain, arms and armor, Egyptian
mummies and jewelry, tapestries
from the Middle Ages, etc. The
original palazzo building, built
between 1904 and 1909 and
modeled after the seventeenth
century Collegio dei Gesuiti
(now Palazzo dell’Università) in
Genoa, was recently restored
and features a striking marblecolumn sculpture courtyard,
complete with urn-like fountain.
Baltimore is chock full of other
serious and wacky museums. To
face your inner coward, visit the
National Museum of Dentistry,
which displays, among other
things, George Washington’s
dentures, four silk screen prints
of Saint Apollonia (patron saint
EASY CULTURE
of dentistry) created by Andy
Warhol, and Queen Victoria’s
gilded dental instructions. Geppi’s Entertainment Museum
is a walk down memory lane of
American pop culture. There’s
also the B&O Railroad Museum
(for anyone who’s ever played
Monopoly), the Public Works
Museum, the Jewish Museum
of Maryland, the National Great
Blacks in Wax Museum (the only
one of its kind), and the Baltimore Museum of Art with a substantial display, among others.
After perusing the Walter’s Art
Museum, we head to dinner
at Timothy Dean Bistro. Chef
Dean is representative of Baltimore itself. Starting out as an
inauspicious dishwasher at age
fourteen, he moved up to work
in a pizza parlor, then quickly
catapulted through the culinary
ranks, completing high school
and a business degree at Howard University along the way to
become a celebrated and prestigious chef. There’s no question
his accolades are well deserved.
Dean infuses his dishes with
plenty of lusty flavors to wake up
“
Another of
Baltimore’s
fine dining
experiences is
tucked into
one of
its famous
neighborhoods
—Little Italy.”
On Friday evening before going
to dinner, we grab a taxi to the
AMERICAN LIFESTYLE
29
“
the palate without overwhelming it. He strikes that rare fine
balance between creativity and
familiarity to produce awe inspiring meals.
Named the
best restaurant
in Little Italy by
Baltimore
Magazine,
Aldo’s is the
brainchild of
Italian born
Aldo Vitale, a
fixture on the
Baltimore
culinary scene.”
This being Maryland, we can’t
leave without savoring at least
one crab cake and the jumbo
patty that arrives as an appetizer
seems to defy nature—mildly
crispy, pan-seared on the outside,
held together with not much
more than juices—surrounded
by jalapeño-cheese polenta and
sweet corn coulis.
Another of Baltimore’s fine dining experiences is tucked into
one of its famous neighborhoods—Little Italy. As soon
as we turn the corner we catch
a whiff of the pungent scent of
garlic and follow our noses to
Aldo’s. Named the best restaurant in Little Italy by Baltimore
Magazine, Aldo’s is the brainchild of Italian born Aldo Vitale,
a fixture on the Baltimore culinary scene. The menu reflects a
sophisticated preparation of high
quality ingredients such as a
salad of mixed greens, crumbled
gorgonzola, toasted walnuts, and
champagne vinaigrette, followed
by butter poached lobster risotto
infused with Highlands scotch
and the inconceivably tender
grilled filet mignon seared with
Hudson Valley foie gras in an
Italian black truffle, porcini, and
wild mushroom sauce.
Also named, “The place for romance,” by USA Today, Aldo’s
has the ideal-for-lovers table
tucked into an intimate alcove
overlooking the ornate Italianate
courtyard, fashioned from two
abandoned buildings which were
restored and connected when
Aldo took over.
Casual daytime eating takes
place around Baltimore at the
many neighborhood markets.
The largest, Lexington Market,
was established in 1782 and
30
AMERICAN LIFESTYL E
[T]RAVEL
“
slaves. All four decks are open as
a museum.
today features more than 140
merchants hawking fish on ice,
sandwiches, flowers, barbeque,
fresh produce, a raw bar, and
more. The hip Cross Street Market is the place to order takeout
to carry to Federal Hill, located
scenically above the harbor, for
a million dollar view at a picnic price. Office workers and
families sit with the sun on their
backs lazily watching the water
traffic while seagulls swoop and
squawk overhead.
Federal Hill, one of Baltimore’s
once profoundly depressed
neighborhoods is now perfect
for strolling the cobblestone
streets lined with narrow brick
row houses fronted by gleaming
white marble steps. In the 1800s,
marble was a plentiful resource
and working class home owners took great pride in adorning
their modest homes with it. A
SHIPS AHOY
walk around Federal Hill reveals
that it is still very much a functioning neighborhood, and on a
quiet Sunday morning kids play
ball in the street as parents bring
home bagels and the newspaper.
GOOD
EATS
“
The hip Cross Street Market is the
place to order takeout to carry
to Federal Hill, located scenically
above the harbor, for a million
dollar view at a picnic price.”
Another neighborhood, Fell’s
Point, is reached by car or preferably by collective water taxi from
the Inner Harbor. The minicruise discloses spectacular vistas
of the waterfront as it crisscrosses
the port bound for various stops.
In its more rugged days, Fell’s
Point drew crusty sailors to its
scruffy saloons. Today it’s still
a popular dining and watering
hole, although upscale condos
now front the bay.
Returning by water taxi, we
linger at the Inner Harbor. Baltimore sponsors a program inviting tall sailing ships, cargo
vessels, military transport, and
environmental craft from around
the world to moor at the piers
and open their hatches to the
public for a tour of their interior.
One permanent ship is the historic USS Constellation, built in
1854. It’s the last all-sail warship
ever constructed by the United
States Navy and the only Civil
War Navy vessel still afloat. Between 1859 and 1861, the Constellation served as the flagship of
the African Squadron, patrolling
and intercepting foreign vessels
involved in the importation of
The Inner Harbor has other
unique attractions, as well. The
Power Plant, built in 1900 to
provide power to the port, now
houses retail shops, restaurants
and dance clubs, along with loft
offices on the upper floors. We
enter downstairs into a huge
Barnes & Nobles and are immediately aware that this was once
a functioning factory. The original structure has been altered
little, with enormous entryways
cut right through giant copper
stacks. Green steel girders with
rivets punctuate the store. One
stack has been left intact so visitors can observe the brick-lined
interior complete with coal
burning furnace.
Another must-do is a twentyseven floor elevator ride to the
top of Baltimore’s World Trade
Center. The observation level
opens onto a 360 degree panorama of the city and its oldest
neighborhoods, some dating back
250 years. Displays offer plenty of
factoids. For example, Baltimore
We enter
downstairs into
a huge Barnes
& Nobles and
are immediately
aware that this
was once
a functioning
factory.”
was home to legendary jazz great
Eubie Blake, who wrote the song
“I’m Just Wild About Harry”
and whose collective works were
commemorated in the popular
1978 Broadway play Eubie!
The Harbor also has a first rate
visitor center with an informative video and loads of brochures
on attractions. From the volume
of flyers, it’s obvious Baltimore
has enough offerings to please
visitors of any age. [AL]
For more information, visit online at
baltimore.org or call 1-877-Baltimore
AMERICAN LIFESTYLE
31
cinnamon
bubble gum
cantaloupe
green apple
lemon lime
peanut butter
orange sherbet
strawberry daiquiri
top banana
very cherry
buttered popcorn
cotton candy
mango
crushed pineapple
juicy pear
chocolate pudding
licorice
raspberry
blueberry
coconut
kiwi
pink grapefruit
strawberry jam
tutti-fruitti
watermelon
32
AMERICAN LIFESTYL E
“
joy of
JELLY
BELLY
JELLY BEANS
Content and photography courtesy of Jelly Belly®
®
[H]ISTORY
The shell
coating is an
offspring of a
process called
panning, first
invented in
seventeenth
century France
to make Jordan
Almonds. The
panning process,
while done
primarily by
machine today,
has remained
essentially the
same for the last
three hundred
years.”
A HISTORY LESSON •••••••••
The exact origins of the jelly bean
are lost in time, and only a part of
its history is known. Most experts
believe the jell center is a descendent of a Mid-Eastern confection known as Turkish Delight
that dates back to Biblical times.
The shell coating is an offspring
of a process called panning, first
invented in seventeeth century
France to make Jordan Almonds.
The panning process, while done
primarily by machine today, has
remained essentially the same
for the last three hundred years.
The French began by rocking almonds in a bowl filled with sugar
and syrup until the almonds were
coated with a candy shell. Today,
large rotating pans do the heavy
work, while master confectioners
apply their true art in adding
the ingredients to create just the
right shell.
Somehow the two processes made
their way to America. The earliest
known appearance of a jelly bean
combining the two techniques
is in an 1861 advertisement for
William Schrafft of Boston that
promoted the sending of jelly
beans to soldiers in the Union
Army during the Civil War.
Jelly beans quickly earned a place
among the many glass jars of
“
“penny candy” in general stores
where they were sold by weight
and taken home in paper bags.
In 1976 the invention of Jelly
Belly jelly beans thoroughly revolutionized the popular notion
of a “jelly bean.” Today, they are
still being sent off to U.S. soldiers serving around the world.
The Jelly Belly bean is considered
as American as apple pie!
Jelly Belly Candy Company,
manufacturer of jelly beans and
a wide range of confections, is a
family owned and operated business now in its fifth generation of
candy making.
Jelly beans
quickly earned
a place among
the many glass
jars of “penny
candy” in
general stores
where they
were sold
by weight and
taken home
in paper bags.”
AMERICAN LIFESTYLE
33
[H]IS TORY
JELLY BELLY
JELLY BELLY
TASTY TRIVIA:
A FAMILY AFFAIR •••••••••
“
But economic
upheaval
intervened
when the
Panic of 1893,
one of the
worst
depressions in
American
history, plagued
the country for
the next four
years.”
AMERICAN LIFESTYL E
BEANBOOZLED™
Is it a delicious Top Banana Jelly Belly bean, or is it Pencil Shavings flavor?
Who knows, unless you take the dare to compare with the Jelly Belly BeanBoozled™ collection of
jelly beans introduced at the 2007 All Candy Expo. Beanboozled jelly beans come in
20 flavors—10 weird and wild flavors matched up with 10 look-alike tasty flavors. Is the black jelly
bean Licorice or is it Skunk Spray? Perhaps the blue bean is Toothpaste flavor, or maybe it’s
delicious Berry Blue. Think you can tell them apart? We dare you!
Jelly Belly BeanBoozled flavor pairings:
Herman Goelitz Rowland is chief
executive officer and great grandson of Gustav Goelitz, who emigrated from Germany in 1867,
and was the family’s first candy
maker. The family began making
candy in 1869. The current company operated by the family, Jelly
Belly Candy Company, has been
in continuous operation since
1898 (formerly known as Goelitz Confectionary Company).
Rowland is joined in the business with his cousin, William H.
Kelley, who is vice chairman and
overseer of the company’s North
Chicago production facility. Kelley is also the great-grandson of
Gustav Goelitz, and his father
and grandfather before him
worked in the business. Rowland’s children have also taken a
leadership role in the company
where family comes first.
Gustav Goelitz, the man who set
the family on its sweet course,
learned candy making in America, and by 1869 was in business
for himself in Belleville, Illinois.
Gustav was joined by his brother, Albert, and together they sold
handmade candies from a horse
drawn cart. Soon the Goelitz
name developed a reputation for
34
Before an introduction, a new Jelly Belly
bean is subjected to a Critique Session
and Tasting Party. These sessions bring top
management and employees together to
submit opinions. The proposed new Jelly
Belly bean is rated by flavor, color, texture
of the center, appearance and thickness of
the shell. When they reach an enthusiastic
consensus of opinion, they release a new
flavor to the public.
high quality confections as the
brothers expanded operations.
But economic upheaval intervened when the Panic of 1893,
one of the worst depressions in
American history, plagued the
country for the next four years.
Gustav and Albert were forced to
assign assets to creditors and sell
the business.
That was only the beginning.
The two eldest sons of Gustav
had worked in their father’s candy business, then set out on their
own. Adolph opened a Cincinnati-based candy company with the
help of his friend and neighbor,
William Kelley. Soon his brothers, Gus Jr. and Herman would
join him there. In 1901 they
hired Will Kelley’s cousin, Edward Kelley, as a bookkeeper. Ed
fell in love with one of the Goelitz sisters, Joanna, and married
her, formally joining the Goelitz
and Kelley clans into a family
partnership. Goelitz Confectionary Company prospered. Their
single best seller was candy corn.
Skunk Spray
Licorice
Pencil Shavings
Top Banana
Rotten Egg
Butter Popcorn
Toothpaste
Berry Blue
Ear Wax
Cafe Latte
Vomit
Peach
Booger
Juicy Pear
Moldy Cheese
Caramel Corn
Baby Wipes
Coconut
Black Pepper
Plum
Gustav
GOELITZ
It was the third generation of the
candy-making family that would
get the call to create the “Rolls
Royce of jelly beans” in 1976.
AMERICAN LIFESTYLE
35
[H]ISTORY
A JELLY BELLY BEAN IS BORN•••••••••
The telephone call from a Los
Angeles-based entrepreneur asking for a jelly bean with “natural”
ingredients put Goelitz candy
makers to work. Fruit purees
and juice concentrates were
used to flavor the centers and
the shells of the jelly beans,
and the Jelly Belly jelly bean
was born. The full-flavored, authentic tasting beans were an
immediate success when first
introduced in southern California.
The firm, virtually unknown
outside the candy industry, was
thrown into national prominence when then-presidential
candidate Ronald Reagan was
photographed and interviewed
about his fondness for Jelly
Belly beans during the 1980
election campaign. Within a
year of the 1981 inaugural ceremonies, when three-and-a-half
tons of Jelly Belly beans were
consumed during the festivities,
the company was backlogged
using round-the-clock shifts
in both plants to keep up with
the orders. The plant operations
had to be expanded, new equipment installed and the firm went
from ten employees in California
in 1975 to over 700 in the two
plants today.
In 1986, a new plant and corporate
headquarters were opened in
Fairfield, California, and the facility was doubled in size in 1992.
Free public tours of the factories
attracted more than 450,000
visitors last year. The firm also
built a new distribution center
in Pleasant Prairie, Wisconsin,
where warehouse tours via an
indoor Jelly Belly Express train
opened in August 2001 and now
draw 300,000 visitors a year.
36
AMERICAN LIFESTYL E
Jelly Belly Candy Company today makes fifty official flavors of
Jelly Belly jelly beans and over
one hundred gourmet candies
under the Confections by Jelly
Belly brand name, including
jells, gummi, chocolate-covered,
sugar-free, and seasonal sweets
for all the major holidays. The
firm’s products are currently being sold in twenty countries and
the U.S.
JELLY BELLY
Jelly Belly art is exhibited around
the country!
TASTY TRIVIA:
Currently, Very Cherry, Licorice, Buttered
Popcorn, Juicy Pear and Watermelon are
at the top of the favorite flavors list. Tastes
vary by country, however. In England, the
most popular flavors are Very Cherry
and Top Banana; in Japan, they are
Lemon Lime and Pineapple; in Australia,
they are Tutti-Fruitti and Buttered Popcorn;
and in Mexico, they are Green Apple
and Piña Colada.
Large scale mosaics are made from Jelly Belly
beans into portraits of American classics. The art
was originally the brainstorm of San Francisco
artist Peter Rocha, who was entranced by the
brilliant colors of the beans. Other artists, including Peter’s nephew Roger, have since taken up
the calling. The Jelly Belly Collection of fifty pieces
of Jelly Belly art is exhibited around the country.
The collection includes portraits of Abraham Lincoln, the Statue of Liberty, Benjamin Franklin, Elvis
“
The plant
operations
had to be
expanded,
new equipment
installed and the
firm went from
ten employees
in California in
1975 to over
seven hundred
in the two plants
today.”
Presley, and many others.
A TOUR THROUGH JELLY BELLY COUNTRY•••••••••
The Jelly Belly Visitor Center,
completed in April 1999, offers
a fun, exciting adventure in
touring, shopping, and dining.
All factory tours are free and
open to the public. Guests may
take the Jelly Belly Candy Trail
on an elevated walkway as trail
guides lead the group through
the candy production process.
Video monitors enhance the
experience with close-up views
of the various manufacturing
activities taking place during the
candymaking process.
Store shoppers will be amazed
at the complete selection of Jelly
Belly jelly beans and Goelitz
Confections items. There is a
special demonstration candy
kitchen adjacent to the store
allowing you to purchase candy
that has been made right in
front of your eyes.
Experience Jelly Belly dining at
its best at the Jelly Belly Café,
which features hot dogs, hamburgers, and pizza all shaped
like a Jelly Belly jelly bean! Treat
your tastebuds to a wide variety
of luscious flavors at the Jelly
Belly Ice Cream Bar™. One
thing is for certain—a visit to
the Jelly Belly Visitor Center is
going to be a sweet experience
for the whole family. [AL]
For more information, visit jellybelly.com
AMERICAN LIFESTYLE
37
[C]ULTURE
COTTONWOOD, IDAHO
DOG BARK
PARK INN
unexpected
PLACES
TO STAY THE NIGHT
unexpectedly
WE SCOURED NORTH AMERICA IN
CANINE:
SEARCH OF SOME OF THE QUIRKIEST
Article compiled by Lauren Houlihan
WITH THE MONEY THEY RECEIVED FROM SELLING THEIR
WOODEN DOG CARVINGS ON QVC, Dennis Sullivan
and Frances Conklin of Dog Bark Park Inn in
Cottonwood, Idaho completed construction of
AND MOST
the world’s biggest beagle in August of 2003.
memorable
Called Dog Bark Park Inn B&B, the big dog is a
BED AND BREAKFAST GUESTHOUSE that sleeps four
in its interior suite, complete with full bath and
loft room in the head of the dog. A hearty
PLACES TO SPEND THE NIGHT.
continental breakfast featuring Dog Bark Park’s
own Prairie’s Best Fruited Granola and an
array of fruits, pastries, cheeses, and beverages
FROM RURAL IDAHO TO BUSTLING
is provided. An antique suitcase overflows
It’s a dog, it’s a hotel, it’s the Dog Bark Park Inn!
with BOOKS, GAMES & PUZZLE ACTIVITIES for
guests of all ages.
NEW YORK CITY, WE HAVE THE INSIDE
The beagle-shaped structure is built in a style
of architecture, called programmatic or mimic
SCOOP ON THESE ONE-OF-A-KIND
architecture that was most popular in America
during the 1930’s to 1950’s, when automobile
vacation travel was a new and growing activity
DESTINATIONS.
ALL ACROSS THE COUNTRY.
Owners Dennis Sullivan and Franc Conklin
carve mini versions in their studio.
i
38
AMERICAN LIFESTYL E
For reservations and information, call 208-962-3647 or visit dogbarkparkinn.com online.
AMERICAN LIFESTYLE
39
[C]ULTURE
SCOTTSDALE, ARIZONA
DOLORES, COLORADO
BOULDERS
DUNTON
RESORT
HOT
SPRINGS
& GOLDEN DOOR SPA
unexpectedly
ENVIRONMENTAL:
unexpectedly
HIDDEN AWAY:
CHUCKWALLAS, LIZARDS NATIVE TO THE SOUTHWEST,
WARM THEMSELVES ON GIGANTIC GRANITE BOULDERS.
Springs is an authentic ghost town set in
spectacular isolation, combining rustic luxury,
Towering saguaro cacti reach for the blue sky.
And the sun’s rays encourage wildflowers to
impeccable service, and rare adventures IN AN
bloom in vivid shades of magenta, gold and
ATMOSPHERE OF WARMTH AND CHARM.
lavender.
This is life at The Boulders today,
Eleven unique and meticulously restored 19th
and as it has been for centuries.
century cabins can accommodate up to 34
guests. All of this is crowned by a fully
Named for the 12-million-year-old boulder
rtored
dance hall and saloon complete with the moni-
formations, The Boulders Resort & Golden Door
kers of Butch Cassidy and sidekick Sundance
Spa is situated on 1,300 acres in the high
carved in the rustic wooden bar. Guests can
Sonoran Desert foothills of Carefree. Guest
enjoy the various hot springs and the perfectly
quarters are shaped into the natural terrain
appointed library, and then be pampered by an
and grouped in village-like clusters to the north
array of spa treatments. For those with an
and south of the main lodge. These spacious
adventurous spirit, activities like heli-skiing or
accommodations feature wood-burning
The dert landscape bkons visitors to
stroll among the wildflowers.
LOCATED NEAR TELLURIDE, COLORADO, Dunton Hot
snowmobiling and expeditions into the desert
fireplaces and PRIVATE PATIOS or decks
can be arranged in the winter season, with
overlooking the desert or golf course.
horse-back riding, fly fishing and OFF-ROAD 4X4
TOURS AVAILABLE DURING THE SUMMER.
Guests have an array of outdoor activities to
choose from, such as tennis, golf, desert hikes,
mountain bike tours, horseback riding, rock
climbing, hot-air ballooning, biplane flights,
desert jeep tours, AND GRAND CANYON TOURS.
Watch your car disaear in the steam of
the hot springs.
Welcome to Arizona. Wish you were here...
Sleep in ‘til noon in rustic luxury!
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For reservations and information, call 866-397-6520 or visit theboulders.com online.
AMERICAN LIFESTYL E
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For reservations and information, call 970-882-4800 or visit duntonhotsprings.com online.
AMERICAN LIFESTYLE
41
[C]ULTURE
EUREKA SPRINGS, ARKANSAS
NEW YORK, NEW YORK
TREE
CASABLANCA
HOTEL
HOUSE
COTTAGES
unexpectedly
IN THE TREES:
TERRY AND PATSY CHOSE THE MAGICAL TOWN OF
EUREKA SPRINGS, ARKANSAS to settle down, raise a
unexpectedly
OLD HOLLYWOOD:
CELEBRATED AS ONE OF NEW YORK CITY’S MOST
POPULAR HOTELS, the Casablanca Hotel is a hidden
gem, just steps away from vibrant Times Square.
family and earn a creative living, away from the
hustle and bustle of the big city. From their small
Inspired by the romance of the movie
beginnings located on the main curvy highway
Casablanca, this oasis of luminous Moroccan
of this enchanting
historic tourist town, they
glamour and hospitality is only outshined by the
eventually developed a unique lodging business
talented and eager to please staff. Rick’s Café, a
they fondly named “Treehouse Cottages.”
relaxing upstairs club room, serves complimentary
refreshments twenty-four hours a day, including
Terry is a builder by trade, with a background
deluxe European-style breakfast each morning
in building stilt houses in the Florida Keys, along-
and wine & cheese receptions every evening
side his father who was a builder/architect. With
from five to eight o’clock.
only his imagination, tools and a forest of trees,
The executive board room at the Casablanca
Terry custom designed and built each cottage
Can you feel the romance in the air?
suspended up on five
wooden pol twenty-two
seats up to twelve and Tony’s Di Napoli restaurant
to twenty-six feet off the ground. These cottages
serves some of New York’s MOST DELICIOUS
do not resemble the rustic treehouses of one’s
ITALIAN CUISINE FAMILY STYLE as well as offering
youth. They are pure luxury inside, with
room service to Casablanca Hotel guests.
HEART-SHAPED WHIRLPOOL TUBS surrounded by glass,
taking in a panoramic view of the heightened
forest. There is also a floor to ceiling picture
window that enhances the treehouse feeling,
bringing the outside in. The wraparound deck is a
Feel like you’re walking onto the s of
the movie, Casablanca.
perfect place to sip your coffee, read that book,
or just holler a Tarzan call. Patsy has added her
artistic touch with her wheel thrown pottery for
the kitchen dishes, as well as handmade tile on
the counters. As a matter of fact, everything is
handmade, from the cedar railings to the
Sleeping in the treops is sure to bring you
closer to nature.
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cabinets to the doors.
For reservations and information, call 479-253-8667 or visit treehousecottages.com online.
AMERICAN LIFESTYL E
Rick’s Cafe is rplendent in Moroccaninspired dor.
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For reservations and information, call 212-869-1212 or visit casablancahotel.com online.
AMERICAN LIFESTYLE
43
[C]ULTURE
QUEBEC, CANADA
CATSKILL MOUNTAINS, NEW YORK
THE ICE
KATE’S
HOTEL
unexpectedly
COLD:
LAZY
MEADOW
unexpectedly
MOD:
THE ICE HOTEL QUEBEC-CANADA IS CREATED FROM
fifteen thousand tons of snow and five hundred
Motel in Gatorville, Florida. She ought to know
with original artwork, and furniture carved out of
a motel from a hotel, or a no-tell!
ice blocks. Construction begins in mid-December
and takes approximately one month from
With her wealth of knowledge, she created Kate’s
start to finish.
Lazy Meadow Motel, her dream getaway in the
Catskill Mountains, near famous Woodstock, New
the night here. They are
York. Inside the cozy, RUSTIC cabins, you’ll find what
asked to follow the three-layer technique when
Kate affectionately describes as MID-CENTURY
dressing for an overnight stay. Hats, gloves, and
MODERN/SPACE AGE/ROCKET-YOUR-SOCKS-OFF DECOR.
boots are also key pieces of gear.
The suites are filled with authentic ‘50s-style kitchens
turned out with vintage cabinets, Frigidaires and
As for the bed, BLOCKS OF ICE FORM THE BASE,
Sleep tight...and warm!
has stayed in her fair share of hotels—from the
Four Seasons in Los Angeles to the Pink Flamingo
tons of ice, complete with ceilings, walls covered
Yes, guests really do stay
AS A MEMBER OF THE ROCK BAND THE B-52’S, Kate Pierson
stoves—ALL IN DAZZLING COLORS!
followed by a solid wood box frame, a thick foam
mattress, a fleece sheet, and then a thick wool
blanket. When evening arrives, a warm and soft
sleeping bag is delivered to guests’ rooms. These
arctic sleeping bags can resist against very cold
temperatures. The temperature of the hotel stays
between 26 degrees and 23 degrees Fahrenheit.
There are also heated and lit restrooms and
© Butter
dressing rooms located in the Ice Hotel, available
at all hours of the day and night. Within these
dressing rooms are NORDIC-STYLE HOT TUBS AND A
The cabins are accorized with tchotchk Kate
picked up ile on tour in America.
SAUNA TO WARM UP FROM THE CHILLY HOTEL.
© Butter
Located on nine beautiful acr, it’s fronted by a
sluded seion of the magnificent Esopus Creek.
Inspired by an Ice Hotel in
Jukkasjarvi, Sweden.
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For reservations and information, call 1-877-505-0423 or visit icehotel-canada.com online.
AMERICAN LIFESTYL E
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For reservations and information, call 845-688-7200 or visit lazymeadow.com online.
AMERICAN LIFESTYLE
45
Article by Neena Marupudi
Bhangra is a boisterous dance
with beats that were once meant
to fill the bountiful fields of
northern India during harvests.
This Lok Naach, or cultural folk
dance, originates from Punjab, a
region covering Eastern Pakistan
and Northern India, bordered by
five rivers, and with a long history
“
The stage lights fade to inky
black. A hush descends on the
audience, and the subtle current
of excitement is now palpable.
Out of the speakers comes a
heartbeat rhythm, breaking the
silence. Ba BUM, ba BUM, ba
BUM. The fervor of the audience
builds, as they have been anticipating this performance all night.
The rhythm builds as beats and
melodies meld into a sound that
is at once primal and beautiful,
a sound that fills you and wills
you to move. The lights come
up and on stage a most amazing sight: people in brilliantly
colored costumes dance across
the stage, jumping and moving
with so much energy it’s infectious. The timing is perfect, the
movements precise. The dancers split into groups, weaving
and coming together in chaotic
order, an expression of joy and
exuberance but also of grace and
discipline. The movements tell a
story, and as the story progresses
there is a need for a monster, or a
giant, and a male dancer emerges
with one dancer perched on his
shoulders and another wrapped
around his waist. More dancers
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AMERICAN LIFESTYL E
The dancers
split into groups,
weaving and
coming together
in chaotic order,
an expression
of joy and
exuberance
but also of grace
and discipline.”
and strong cultural heritage. This
exuberant and catching form of
music and dance was originally
thought to be inspired by Punjabi
wheat farmers in the fifteenth
century, who danced and sang
songs about village life to help
pass the time while working in
the fields. Over time, these songs
and dances became a part of the
celebrations commemorating the
harvest festival of Baisakhi, a festival of nature that falls in April
(also known as the Indian month
of Vaisakhi).
Unlike other classical Indian
dances that include devotional
prayers in them, Bhangra is much
closer to nature and maintains
more earthy themes. One can
observe agricultural and field
worker-like movements in the
choreography. The dancers enact
verses called bolis, representing
a variety of subjects, from political affairs to arguments with
a sister-in-law to young love.
From the traditional villages,
this style of dance quickly permeated through all divisions of
class and education, becoming a
part of wedding celebrations, annual holiday festivals, New Year’s
festivities, and all other general
celebratory functions.
Bhangra is not only cheerful in
sound, but also in color. The
Bhangra dress reflects the Punjabi love for bright colors. The colors—bright reds, greens, blues,
and yellows—stand out distinctly
from the earthy tones of the village environment and are a sign
of happiness; they are symbols of
the inherent joyful nature of the
village folk. The Bhangra dress is
derived from typical daily wear,
so it varies depending on which
region of the Punjab you are in.
Bhangra costumes include the
turla, a fan-like adornment on
the turban, displaying a sign of
pride; the pag, a turban, displaying a sign of honor; a kaintha,
a type of ornate precious metal
necklace; a kurta, a loose shirt;
a jughi, a waistcoat; and the
thamba, a rectangular cloth
which goes around the legs and
is tied around the waist. Women
wear a salwar kameez, the traditional Punjabi dress composed of
a long colorful shirt and baggy,
vibrant pants. Woman also wear
dupattas, colorful pieces of cloth
wrapped around the head and
neck. Finally, the dance is performed barefooted, alternating
between heavy ground-shaking
movements that connect the
dancer with the earth, and light
jumps that symbolize the freespirited nature of the performer.
Bhangra has evolved today into a
revered art whose catchy elements
➧
MUSIC
BHANGRA!
break into stunts until the whole
stage is spinning and smiling and
hanging on for dear life. Thunderous applause erupts and the
audience is on their feet with
excitement. This is bhangra, and
it’s taking the music and dance
world by storm.
Pictured Above:
A group of students from Penn State
Hershey Medical School in Hershey,
Pennsylvania pose in the hall before
their performance.
➧
lights
[D]ANCE
are frequently borrowed by
Western musical artists. In the
early 1980s, Punjabi emigrants
living in Great Britain developed it into a British musical
genre. The modernized sounds
of Bhangra still retain classic
and raw elements but also utilize modern instrumentation of
music and language in order to
produce Bhangra songs that can
appease any type of audience.
With the constant hard-hitting
dhol (high-bass drum)beats and
tumbi (high-tone single string
instrument) strings leading the
way for the vocals, Bhangra
Pictured Left:
Dancer Carrie Knipel performs a
Bhangra routine during the annual
Multicultural Awareness Club Show
at Hershey Medical School.
songs portray a whole plethora
of emotions, tempting the listener to throw their arms in the
air, bounce their shoulders up
and down in sync with the beats,
and make tracks towards the
dance floor. The up-beat vibes
of the music and the panache of
the artists continue to popularize
this music genre, rapidly making
Bhangra an essential and integral
part of global dance and music
culture. [AL]
AMERICAN LIFESTYLE
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