Montage Magazine

Clockwise from left: Christian Ojeda tops beef tenderloin with almonds; Ojeda’s foie gras appetizer with pistachios; Riko Bartolome at Montage Kapalua BayTOP RIGHT AND LEFT PHOTOS BY BRANDON FLINT Nuts in Action Hawaii’s famed macadamia nuts; the dinner at Montage Laguna Beach, they’re there in a “Each nut is unique,” says Christian Ojeda, chef menu at the resort’s Cane & Canoe restaurant sauce—made with the nutrient-rich ingredient de cuisine of Apex Restaurant at Montage Deer features the ingredient accompanying Brussels along with brown butter. Casey Overton, the Valley. “Some nuts are creamy, while others are sprouts and horseradish as a side dish. restaurant’s chef de cuisine, explains, “I love to dry and pasty. What I enjoy most about nuts is use nuts to thicken a sauce or add texture to a that they are so versatile; I use them in purees, Peanuts and pecans take the stage at The Inn dish. I use them a lot in sauces or soups.” For butters, cheese and desserts.” at Palmetto Bluff, a Montage Resort, where Overton and other Montage chefs, nuts unlock a Executive Chef Brandon Carter also embraces door to new forms and flavors, with a little help For one of his signature appetizers, Ojeda uses nuts that are traditionally associated with the from innovative cooking techniques. a pistachio crumble to finish off pan-seared foie region. At River House Restaurant, he uses gras with strawberries infused with St-Germain spiced pecans in a butternut squash agnolotti Home Cooking liqueur and vanilla creme fraiche. He also show- dish with Swiss chard, amaretti and pecorino “When I look to incorporate nuts into a dish, I cases nuts’ diversity by serving a beef tender- Romano. They also find a sweet spot during des- first identify what flavor profile I’m looking for,” loin accented with Marcona almonds, imported sert accompanying a deep-friend banana with Ojeda explains. “I love walnuts for their rustic from Spain. The Spanish variety tends to have brown-butter ice cream and caramel. Even on texture. When I think of macadamias, I imagine a sweeter and moister flavor than its American the bar menu of light bites, Carter brings toasted butter. As for peanuts—I think Asian food.” counterpart, making for a delicate contrast to peanuts to top a bowl with chicken, rice, pickled savory cuts of meat. carrots and an egg sunny-side up. Knowing which nuts to use can be intimidat- ing for home cooks, but an understanding of the Montage chefs are quick to experiment with Across the country, nuts take on a functional flavors helps chefs make the call. There’s only one nuts in novel ways. Riko Bartolome, executive role. Although you may not immediately see the way for home cooks to begin grasping the many chef at Montage Kapalua Bay, likes to cook with walnuts on the Idaho trout served at The Loft MONTAGE | SPRING 2015 51

Nuts can be used at home in sweet or savory snacks.The Loft’s Chef de Cuisine Casey Overton uses walnut sauce on the Idaho trout. or toasting them often boosts the flavor. When it comes to preparing nuts at home,variances between nutty flavors: Start tasting. home, but he considers another characteristic to “Nuts have different levels of bitterness and help give culinary perspective. “The biggest dif- Montage chefs keep things simple. “There’s nothing ferences in [nuts’] flavor are the levels of earthi- better than your own freshly toasted mixed nuts,”richness,” Overton explains. “Peanuts are prob- ness. Whereas an almond can be light and bright, Ojeda says. “I simply coat them in olive oil and sea-ably the most mild. Walnuts have an astrin- a walnut is a little more dark and bitter.” son them lightly. Once they are golden brown andgency to them that most often can be subdued aromatic, let them cool and enjoy by the handfuls.”by blanching then roasting. Macadamias have a Once you have an idea of the many tastes nutsvery high fat content and a wonderful texture. can take on, it’s time to get cooking. The little Carter uses herbs to intensify the flavor. “AtAnd pecans are my favorite; they’re creamy in kernels are equally as useful as a simple snack, home, my son and I like to toast cashews in olivetexture and very versatile.” alongside the main ingredient in a recipe or play- oil with sea salt, rosemary and crushed garlic.” ing a supporting role as a substitute for butter or Carter agrees that knowing the flavor dif- flour. Most nuts can be eaten raw, but blanching And Overton takes a sweet-and-salty approach:ferences is critical to successfully using nuts at “I love fried pecans with sea salt and brown sugar.” One of the easiest ways to benefit from the healthfulness of nuts is by integrating them into your existing diet. Dip them in chocolate for a bite of something sweet; slice them for salad toppings; or add a dash into the batter of baked goods. You can also grind them into a meal to use as breading for meats or to replace flour in sauces. The health of nut products is also present in liquid form. Oils are made from many of the most popular nuts. And milky, dairy substitutes can be made at home and flavored (think straw- berry almond milk or cocoa Brazil nut milk) for use in recipes or sipped on their own.The Inn at Palmetto Bluff uses peanuts to top a chicken and rice bowl at the River House. The Other White Meat TOP LEFT PHOTO BY JODY TIONGCO Varieties in taste and texture aren’t the only benefits to incorporating the often overlooked proteins. While dipping in chocolate or frying might not be the healthiest way to eat them, nuts are an important part of a balanced diet, and the scientific community has the results to prove it. Mayo Clinic says those looking for the nutritional benefits need not worry about eating a certain type of nut—they all are rife with good- for-you substances. Fatty acids have long been touted as essentials for able bodies, but a 2011 study published in The American Journal of Clinical Nutrition linked those found in nuts to protect against inflammatory dis- ease such as asthma, chronic obstructive pulmonary52 SPRING 2015 | MONTAGE

GO NATIVE The fertile landscape of the United States affords homegrown nuts from nearly every region in the country.These are just a few of the varieties that chefs at Montage Hotels & Resorts use to create noteworthy dishes that give a taste of local flavor.MACADAMIA NUTS ALMONDS WALNUTS PINE NUTS PECANSMacadamia nuts were intro- California leads the world’s With $1.4 billion in rev- Pine nuts are the small, Native to Southern regions,duced to Hawaii at the end almond production with a $4 enue, the California walnut edible seeds that grow pecans have a long historyof the 19th century, and the billion industry recorded in industry generates about between the scales of pine in the U.S. At The Inn atstate boasts more than 700 2012. Guests can get a taste 99 percent of the nation’s cones found across much Palmetto Bluff, a Montagemacadamia nut farms. The of one of the healthiest nuts supply. Montage Laguna of Utah, and they’re an Resort, in South Carolina,Sunset Patio at Montage at Scarpetta Los Angeles at Beach places the candied essential ingredient used in pecans shine on Buffalo’sKapalua Bay makes use of Montage Beverly Hills, in the nut atop the salads, includ- Italian pesto sauces. Apex at breakfast menu served inthe regional ingredient in an yuzu and passion fruit mer- ing one with kale, bulgur Montage Deer Valley incor- sour cream pancakes, on topinventive tropical fruit poke inga dessert with an almond and dried cranberries at porates them in a spicy tuna of toasted oats or accompa-with toasted coconuts. crunch and basil syrup. Mosaic Bar & Grille. tartare appetizer. nying chicken and waffles.disease and rheumatoid arthritis. Furthermore, it One researcher from Loma Linda University taste, nutrition and adaptability. “Almonds areconcluded that nuts are a more efficient source of School of Public Health found that people who eat texturally pleasing,” Ojeda says. “They are alsofatty acids than other sources like fish. five servings of nuts weekly reduce their chances great in nutritional value. Today, they are replac- of heart attack by nearly 40 percent, and that ing soy milks, and you see them in cheese and The fatty acids, vitamins and minerals found number drops even more for people who make even cocktails.”in walnuts, almonds and hazelnuts also play an other efforts to lead healthy lives. But because nutsimportant role in brain health, from development do contain healthy fats, a handful of the morsels With the wide range of flavors that can bein early years to maintaining maximal perfor- can add up. The best way to incorporate them found among nuts, the opportunities they affordmance and staving off deterioration. into your regimen is by trading out a less healthy in home cooking and the proven health benefits, option, for instance, substituting an almond-milk the reasons to make them part of your next meal Nuts are most commonly associated with car- shake with fresh fruit for a sugary juice or soda. are compelling. And whether that meal is a gour-diovascular health, however, and for good reason. met creation from Montage chefs or a quickAll it takes is 1.5 ounces of the kernels as part As gluten-free substitutes, nuts shine at Montage mid-morning snack, you can’t go wrong if you’reof a low-fat diet, says the U.S. Food and Drug Deer Valley for the winning combination of great going nuts. MAdministration, to reduce the risk of heart disease. MONTAGE | SPRING 2015 53

TapTraleosofromm the Drinks with storied pasts make their way to Montage cocktail menus. BY MARIA C. HUNT AND MONTAGE MAGAZINE STAFF From accounts of knights slaying dragons to the touchdown pass in the game’s fi nal seconds, nothing beats a good story. We can’t help our attraction to tales, no matter how tall; people are wired to enjoy them—whether listening or telling, fact or fi ction, we all have a propensity for communicating through secondhand accounts. And mixing two favorite things—fairy tales and cocktails—is a combination that hits home for many. “What you drink, like what you listen to, is part of your identity,” says David Wondrich, a noted cocktail historian and author. “So the story of the drink is kind of weaved into your personal story. … If you drink a certain type of mar- tini, you’re aligned with James Bond and Dorothy Parker, and all the famous people who drank it.” Always aiming to pique guests’ interest with cocktails that tell a story with fl avors, the beverage experts at Montage Hotels & Resorts are just as eager to please with the actual tales that have earned drinks’ spots on the menu. So pull up a stool, settle down with your own signature drink and let Montage mixologists whet your whistle with a good story.

James Proctor says that Montage Kapalua Bay guests love to enjoy mai tais on the Sunset Patio by the pool. The Inn at Palmetto Bluff’s David MasonOPPOSITE PAGE: JASON MOORE; THIS PAGE: RIGHT PHOTO BY PHOTOGRAPHY BY ANNE; LEFT PHOTO BY JASON MOORE Out of This World time’s reinterpretations, which have helped adapt credit a partnership between Martin and founder One of the signatures on the menu at Montage the flavors to various enthusiasts’ tastes. of the Cock’n Bull, Jack Morgan. Kapalua Bay, on the island of Maui, is the mai tai—and the roots of the libation are the subject And where better than Maui to enjoy a sip When Martin lamented the issues Heublein of contention. It has been established that the straight from the generation of tiki cocktails? James faced in marketing Smirnoff, Morgan empathized. drink was created in California as part of the Proctor, director of food and beverage at Montage The bar owner had invested in a brand of ginger mid-century peak in tiki-themed cocktails, but Kapalua Bay, says the mai tai that the resort serves beer that also wasn’t selling. They combined the the facts about where it was first served and the on the Sunset Patio follows Trader Vic’s 1944 rec- ingredients and crafted the drink that solidified mastermind behind it are topics of debate. ipe. With Lemon Hart 151 and Pyrat XO Reserve vodka’s place on American cocktail menus. rums, the drink also comes with lime sweet and One account credits the drink’s creation to sour and orgeat, an almond syrup with a hint of A 2007 Wall Street Journal article recounts a dif- Ernest Gantt, who served the mai tai at his bar orange flower or rosewater, both made at the resort. ferent story, crediting Wes Price, head bartender at (and later restaurant chain) in Hollywood, Calif., And that commitment to a time-tested recipe has Cock’n Bull, with the creation. In this account, Price called Don the Beachcomber (the original of earned the mai tai acclaim with guests: Proctor calls needed to clean out the basement and experimented which no longer stands). the mai tai the resort’s most popular drink. “Most with the ginger beer and vodka that were gather- guests who get here are dreaming about a mai tai on ing dust. Whether crafted by Price or the Martin- Others recognize Gantt’s friendly competitor, the flight,” he says. Morgan partnership, a revolution was started. Victor Bergeron, better known as “Trader Vic,” in Oakland, Calif., as the creator of the drink in 1944. Inventive Genius Bartenders in Palmetto Bluff, S.C., keep the Bergeron also founded a restaurant chain, where, An old adage calls necessity the mother of inven- drink’s tradition alive, but with Southern flair. A the story goes, he created the first mai tai during a tion, and in 1941, John G. Martin, an executive at Moscow Mule can be ordered in the original form creative epiphany. In his book, “Frankly Speaking: Heublein Inc. needed a way to increase revenues but, David Mason, beverage manager at The Inn at Trader Vic’s Own Story,” the restaurateur describes from a recent business acquisition that he report- Palmetto Bluff, a Montage Resort, knows bourbon concocting the drink with a bartender and serving it edly spearheaded. The business Heublein bought resonates in the Lowcountry. The Inn’s Lexington to two friends from Tahiti in the restaurant. When was Smirnoff, and before the 1940s, its product, Mule uses American whiskey in place of vodka. asked how the cocktail suited him, Bergeron’s friend vodka, wasn’t favored in the American market. responded, “Mai tai roe ae,” the Tahitian phrase Maker’s 46 is the whiskey of choice, a sweeter for “It’s out of this world.” Bergeron adopted the The story of the first vodka-mixed drink to win style of bourbon that’s aged in barrels with seared shortened name then and there. popularity in the U.S. takes place at Los Angeles’ French oak staves to give it a softer expression. Cock’n Bull bar, a British-style tavern known for “Between the alcohol and the spice of the ginger No matter the origins, the original recipe used J. serving celebrities like Richard Burton and Rod beer, you get a kick like a mule,” he explains. “You Wray & Nephew 17-year-old rum, orange curaçao, Stewart. The tale behind the Moscow Mule is one liven it up with a little lime juice and tie the whole orgeat, rock candy syrup, and lime juice poured also plagued by controversy, but most accounts thing together.” over shaved ice. The drink has been changed by “It was about having something that … was really refreshing with a depth of flavor,” he adds. MONTAGE | SPRING 2015 55

Wahid Areso serves up a classic Manhattan in £10 bar at Montage Beverly Hills.High Society originated in the Manhattan Club. “The funny in Europe at the time, discounting the ideaIn the Moscow and Lexington mules, the recipes’ story behind it is it wasn’t created by a bar- that Winston Churchill’s mother is behind thespirits each represent a different geographic loca- tender; it was created by a doctor,” Areso says. Manhattan cocktail.tion, and at £10 bar at Montage Beverly Hills “He had a banquet going on, and he had hisanother drink is served that gives patrons a sip of herbal spirits like vermouth and bitters, and he Oral history may credit the drink to thea city thousands of miles away. The Manhattan added it to rye whiskey and added some cherry Manhattan Club, but another source detailscocktail delivers a strong but sweet mix of rye juice to it and people loved it.” a less impressive beginning for the cocktail. Awhiskey, sweet vermouth and bitters that can be book from 1923, “Valentines manual of oldtraced back to the 19th century to New York’s Many versions of this story recount that New York” says that the Manhattan, which hefamous borough. Beyond those general details, the banquet was given in the 1870s by Lady calls “probably the most famous mixed drinkthe story gets murky with conflicting accounts. Randolph Churchill in honor of Samuel Tilden, in the world in its time,” was created in the an American presidential candidate, but skeptics 1860s by a man named Black who kept a bar on Wahid Areso, barman at £10, says the drink state that the woman was nursing her pregnancy Broadway. By the 1880s, it was an established Nick Hirsch, bartender at The Loft at Montage Laguna Beach, mixes a resort favorite, the Singapore Sling. PHOTOS ON THIS PAGE BY JODY TIONGCO56 SPRING 2015 | MONTAGE

“We use lime since we try to keep it on the lighter side, and we’re not going for as much of a tropical feeling,” Smith explains. “The Singapore Sling is a very accessible cocktail.” Montage Deer Valley’s Dave Wallace created the Mountiain Derby, a take on the classic Brown Derby. With a Twist Bourbon is also a favorite in Park City, Utah, drink and it started appearing in bartending where another classic cocktail rears up on the guides by 1884. bar at Montage Deer Valley—but with a small alteration that’s earned the drink wide acclaim. “Cocktail history is history with blackouts and The Mountain Derby, the brainchild of the exaggerations and a lot of fuzzy thinking,” says resort’s beverage director, Dave Wallace, is a Wondrich. The mixed-up stories and half-truths take on the Brown Derby, another classic sip that go along with the stories behind favorite shrouded in mystery. It’s a simple mixture of drinks are just par for the course. three simple ingredients: bourbon, grapefruit juice and honey, and there’s little record of the While many of the facts have been mixed, recipe aside from its inclusion in a book, titled muddled and reinvented as many times as the “Hollywood Cocktails,” in 1933. The book, drinks themselves, the stories survive as a way for which showcased celebrities’ favorite cock- people to share more than just a drink. The next tails served at the swankiest of Tinseltown’s time you saddle up to the bar, consider asking the venues, was published before Prohibition was story behind what’s in your glass. The answer repealed, calling for an addendum to its subtitle: might surprise you, and happy hour may become “... Whenever it Becomes Legal to Serve.” story hour. This causes many to assume that the drinkPHOTOS ON THIS PAGE BY BRANDON FLINT The Secret Formula in 1936—with gin, Cherry Heering, pineapple finds its origins in Los Angeles. One widely Some of the best tales are set in faraway lands juice, lime juice, Cointreau, Bénédictine, grena- accepted theory calls the Brown Derby restau- where, coincidentally, many storied drinks have dine and Angostura bitters. But interpretations rant its original birthplace. A rival venue called originated. While Montage Laguna Beach is of the drink differ between the date it was orig- the Vendome Club, however, may also have thousands of miles from Singapore, the Southern inally crafted and when it was documented, so been the place where the cocktail made its first California resort overlooking the ocean has a it’s likely that the first formula has been lost appearance; it’s rumored that the recipe had special way with the Singapore Sling, a drink to time. been brought there by a regular, actor Douglas that helps guests tune into their surroundings, Fairbanks. In this telling, Fairbanks discovered a beachside destination. And with a story as This confounding has resulted in versions of the concoction, then called the De Rigueur, in unique as its flavor, the cocktail is a favorite at that cocktail to cater to every palate. At Montage London, and facilitated its stateside migration. The Loft. Laguna Beach, The Loft serves the drink using Another clue ties the Brown Derby to another Sipsmith London Dry Gin and pares the blend of part of the U.K.—a similar drink which had Created at the beginning of the 20th century, juices down to solely lime for a cleaner version. Scotch whisky in place of bourbon appeared in the Singapore Sling’s invention is attributed the 1927 book, “Here’s How” by Judge Jr. to Ngiam Tong Boon, the head bartender for the Raffles Hotel, says Troy Smith, sommelier Wallace created the Mountain Derby because, and beverage manager at Montage Laguna he recounts, “A colleague of mine, Dick Holtzman, Beach. Today the Raffles Hotel’s Long Bar rec- [vice president, managing director] from Montage reates what they claim is the original concoc- Kapalua Bay, said, ‘There’s not too many new tion—from a recipe jotted down for a patron ideas out there—just better execution.’ ” Wallace’s reinvention steeps loose-leaf chamomile and lav- ender teas in the honey, “to give the drink more complexity.” He also added a bit of fresh lemon juice to enhance the drink’s citrus flavor. The small change has garnered big attention: The Mountain Derby won Park City’s winter 2014 cocktail contest, placing it on menus across town throughout the season. Although the acco- lades came in winter, Wallace explains, “The Mountain Derby really does well throughout the year. It’s a bourbon culture here in the mountains. … With the liveliness of the grapefruit, it brings a little touch of brightness to it.” Depending on which stories you choose to believe, the cocktail may be among the most well- traveled drinks on the list of classics—but it has certainly found its home in Park City. M MONTAGE | SPRING 2015 57

JODY TIONGCO ArtThe of CURATING Montage Magazine profiles the power players that are piecing together the way we view significant creative works today. BY SHANA NYS DAMBROT This is an era of star curators, who, whether long-serving or peripatetic, be it at galleries and museums, or art fairs, foundations and biennials, are the public faces of the institu- tions—in their cities and of their cities—to the global art world. It is the curators, rather than the boards or executives, who make the decisions that are most impactful to an art institution’s success. Every context and collection is different, and individual personality certainly comes into play—but when it comes down to creating a cultural legacy, some things remain con- stant. Montage Magazine asked four of the world’s top curatorial minds to shed light on the role of the curator and what the term means to them.

Global State of MindDANCAMERON“The first and, I believe, most important thing that a cura-tor must do is look at vast quantities of art,” explains DanCameron, chief curator at the Orange County Museum ofArt (OCMA) in Newport Beach, Calif. “In my view, anycurator who sees fewer than 500 exhibitions a year shouldquit and go into another profession.” After that, he says, comes the “sifting, sorting throughwhat you’ve seen and separating the wheat from thechaff. Certain things that are new and perhaps off-putting need to be considered at length, while things thatare immediately compelling might become less so withreflection.” Following the viewing and sifting, “the nextthing a curator must do is write: Comments, descriptions,comparisons and connections are the underpinning ofany good exhibition.” Finally, Cameron says, it’s “maybe” time to start think-ing about what pieces to include in the exhibition a cura-tor is working on. He practices what he preaches, as aprofessional with more than three decades in the industry,coming to OCMA in early 2012 after serving as artisticdirector of U.S. Biennial Inc. Cameron’s experience alsoincludes 11 years as senior curator at New York’s NewMuseum, serving as the first U.S. commissioner for the“Aperto” section at the 1988 Venice Biennale, and curat-ing significant shows in Madrid and Istanbul. Presently, he’s preparing a 2016 exhibition based onCalifornia modernism before 1950 that has him—as hedescribes—obsessed. “When I got the green light, I wasso excited that I literally holed myself up in my office fora week and a half.” Displaying the museum’s multifari-ous lineup, however, are the current shows—“Alien She,”highlighting the punk feminist Riot Grrrl movement; “FredTomaselli: The Times,” featuring artistic adaptationsof The New York Times covers; and “Selections: DieterRoth’s Piccadillies,” an experimental series of prints,painted works and composites by Swiss artist Dieter Roth. OCMA has a mostly regional permanent collection, andthe way Cameron has come to terms with its more than3,200 objects is by considering it in small doses. Sometimesthat means random visits to the storage racks; other times,something catches his eye during regular perusals of his“dog-eared, note-covered and highlighted” collection list. With traveling exhibitions, however, Cameron baseshis decisions on what the Southern California communityhasn’t yet seen. Specifically, OCMA is “shifting graduallyfrom a California-based program to one that embracesthe Pacific Rim—something that hasn’t happened beforein this region,” he explains. “This means a curatorialresearch trip to Japan or Peru will count the same as a tripto San Francisco or San Diego, in the sense that everythingis fair game.” MONTAGE | SPRING 2015 59

LA AdvocacyHELENMOLESWORTH“Whenever people ask me about what I do, I tell them theLatin root of ‘curator’ means ‘to care for,’” explains HelenMolesworth, chief curator at Los Angeles’ Museum ofContemporary Art (MOCA). “And this is still a core function.The art of the time, of our time or any time, is preserved forus now and for the future, for people we will never know—toshow them what we thought was important.” Molesworth is now in charge of showing what that collec-tive “we” thinks is important at a museum that’s currently ata crucial crossroad. Former museum director Jeffrey Deitchresigned in 2013 after three checkered years that left many inLos Angeles and the wider art community questioning MOCA’sfinancial stability, as well as its ability to stage significant, high-quality shows. In January 2014, former director of New York’sDia Art Foundation Philippe Vergne occupied the vacant seat.Molesworth then assumed her position as chief curator inSeptember of that year, after more than four years at the Instituteof Contemporary Art/Boston. The two are hailed for bringing anew perspective to the museum that embraces diversity, emerg-ing artists and, importantly, the local art community. The attention that Vergne and Molesworth pay to LA is impor-tant as one bone of contention during Deitch’s tenure was whatwas seen as ignoring the artists that live and work in the area.“Every curator has to answer to that—be they in LA, Boston orColumbus,” Molesworth says. “This is a cosmopolitan museumin a cosmopolitan city. We serve the public. And it’s a privilegethat our public here has so many artists. We serve them in twoways: showing work being made here, and bringing work here tobe seen. We are often the only West Coast venue for big shows—and, in fact, we are the only U.S. venue for September’s MatthewBarney show (“River of Fundament” on view September throughJanuary 2016). People are increasingly leap-frogging New YorkCity to get here. Every self-respecting citizen of the art world mustcome to LA—or they’re missing something major.” This understanding of the region and role of the museum inthe global art conversation has signified a shift in what seemsto be the right direction for MOCA—Molesworth and Vergne,in their short time with the institution, have already unveiledbig plans for upcoming shows, including collaborations withnational and international art institutions, and an installa-tion entirely dedicated to the museum’s permanent collection,something that hasn’t been done in five years. And that commitment isn’t one that Molesworth takeslightly. “For an institution with a permanent collection, youare taking on the responsibility to care for the works in per-petuity, applying length of time to the equation of capturingthe moment,” she says. “Then there’s a conversation aboutwhether hot new work has real long-term value. Temporaryshows (both produced in-house and hosted) are about ask-ing questions.” Angelenos and the city’s visitors—present andfuture—will be awaiting those questions with much anticipa-tion as Molesworth continues to shape MOCA’s future.60 SPRING 2015 | MONTAGE

Coast to Coast CHRISTOPHER BEDFORDOPPOSITE PAGE PHOTO COURTESY OF THE MUSEUM OF CONTEMPORARY ART, LOS ANGELES, “In the most sweeping terms, I’d say that curators form ideas about A-lister Mark Bradford, which Bedford organized for the Rose, will travel PHOTO BY MYLES PETTENGILL; THIS PAGE PHOTO BY CAROLYN ROSS the world through works of art and then find ways to present those to the GEM in The Hague, Netherlands. “They have a stellar Mondrian objects to the public in the hope that they inflect, in some small way, collection, so I’m excited to see them square off,” Bedford explains. the viewer’s worldview,” explains Christopher Bedford, director of Brandeis University’s Rose Art Museum in Waltham, Mass. “Of course, His creative process is one that carefully considers exhibitions’ sites a great deal of vetting, committee debate and reflection follows before and their interactions with acquisitions. “I want the relationship of my a final decision is made to add an object to a museum collection, but museum to the show to be unique and mutually constitutive,” Bedford I’m in favor of that moment of clear apprehension when one thinks, describes. “For instance, Brandeis has a decades-long commitment to ‘Just maybe. …’ ” social justice as a core value that cuts across all aspects of the institution, so I try to bear that commitment in mind when conceiving exhibitions, Bedford’s curiosity and optimism has brought him across the country, vetting acquisitions or planning public programs.” and now has him pursuing opportunities to curate for shows that are traveling the world. He is known to be a champion of contemporary Currently, the Rose is showing “Pretty Raw: After and Around Helen West Coast art, previously curating at LA’s J. Paul Getty Museum and Frankenthaler,” which focuses on modernist art over the past half- the Los Angeles County Museum of Art before decamping for Ohio State century; and “Painting Blind,” a collection of works that purposefully University’s Wexner Center for the Arts. In the summer of 2012, he took disorient the senses as a rebellion against the artistic status quo. Both on his current berth at Brandeis University’s Rose Art Museum—a post shows will be on view through June 7. This fall, the Rose has plans to he’s happy to claim. “I think the artists living and working in LA are unveil a permanent installation by Massachusetts-born artist Mark Dion expansive, generous, publically-focused and extraordinary,” he says. “I called “The Undisciplined Collector”—in an inhabitable space inside the cut my teeth in that city first as an academic, then as a curator, and it’s museum that will be “like stepping into the cavern of an eccentric col- rewarding for me to export that excitement. It was terrific living and lector’s mind,” Bedford says. A major survey of painter Lisa Yuskavage’s working as part of that scene, but it’s been even more rewarding for me work titled “The Brood” will also show at the Rose in the fall (September to bring a dose of LA first to the Midwest and then to the East Coast.” to December) and, as Bedford explains, “The title is from the [David] And now, to the world. In May, an exhibition of new work by LA-based Cronenberg [science-fiction horror] film, so that, in and of itself, is a reason to see the show.” MONTAGE | SPRING 2015 61

Outside the Box FUMIO NANJO “Curators are the biggest enthusiasts of art you could ever find,” says Fumio Nanjo, director of the Mori Art Museum. “And I do believe curators are required to have a journalistic viewpoint in a way, as their exhibition choices or concepts have a direct relationship with trends reflective of social conditions and status quo. We, as cura- tors, are obligated to think about how exhibitions are linked to the world we live in, and to connect the dots.” Under Nanjo’s guidance, the Mori Art Museum is con- necting those dots in some bold, out-of-the-box ways. Testaments to his unique point of view are three major upcoming exhibitions—“Simple Forms: Contemplating Beauty” (which originated at France’s Centre Pompidou- Metz and will be on view at Mori April 25 to July 5); renowned Vietnamese artist Dinh Q. Lê’s solo exhibi- tion (July 25 to Oct. 12); and Japanese artist Takashi Murakami’s solo exhibition (“The 500 Arhats,” showing Oct. 31 to March 6, 2016). “They are all so different, as ‘Simple Forms’ is primarily about European universal clas- sic-to-contemporary aesthetics, while a solo show by Dinh Q. Lê will focus on a new Asian aesthetic,” he says, adding that Murakami’s revolutionary “superflat” style has made him one of the most famous and prolific artists in the world. According to the curator, Murakami’s trademark methods helped formulate what many think of as Japan’s modern creative principles, seen throughout many artistic forms. The museum’s diverse lineup is imperative to Nanjo’s over- all strategy and the Mori’s mission of providing inspiration while showcasing art’s role in all aspects of life. Nanjo is also the curatorial director for Honolulu Biennial 2016, a position he assumed almost by chance. Realizing that people from Honolulu believed the center of the art world to be the U.S.’ East Coast, he, during a lecture delivered there, “insisted that there has been a shift of the center to Asia—and that since Hawaii is right in the middle of the U.S. East Coast and the Pacific Rim, their location should mean something important.” Perhaps, then, it’s not surprising that the biennial’s organizers came to him for artistic direction, an offer he happily accepted. “I’ve come to learn that there are countless remarkable artists from the islands dotting the Pacific Rim, and this biennial already has a great raison d’etre,” he says. His description of his job with the bien- nial reflects the constantly evolving and all-encompassing position that curators now play in the art world. “It is a very different experience from the Mori Art Museum, as this position means you must have the frontier spirit and be willing to start from scratch, where there is no system in place. So my role there will not just be as curator, but as communicator, facilitator, interpreter, researcher and project manager—all of it, everything.” M62 SPRING 2015 | MONTAGE

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SBSTTYEEPP It was another dark morning in a series of mornings where my legs ached as soon as I began to use them.The Camino de Santiago offers the chance In the distance, I could see others who had alreadyto explore life’s last luxury: time. started up the Spanish countryside, shuffling along, staggered, a slow-moving march in eerily appropriateBY GRACE BASCOS | PHOTOS BY JENN PREWITT low-laying fog. These were the (mostly) awake pilgrims who had set out on the Camino de Santiago, and, a week before, I had joined them. When you lead a seemingly charmed life in Las Vegas, it can be hard to top everyday living when it comes to taking a holiday. I walked Spain’s Camino de Santiago from Burgos to Santiago in 22 days over September and October of 2014, trading in gourmet meals, my warm and safe bed and even reliable transport to trek 300 miles across Spain. I spent the one luxury that even the most affluent cannot always be afforded: time.64 SPRING 2015 | MONTAGE

The Cathedral of Santiago de Compostela Left: The Camino de Santiago leads pilgrims through idyllic Spanish countryside and many quaint villages; below: Yellow shell-shaped markers help pilgrims keep the path. Finding a Way Let’s get this straight: I am not what you would call outdoorsy, or even particularly active. Las Vegas, where it’s my job to eat, and then write about it, is mostly car-dependent. I might occasionally hike in the nearby Red Rock mountains and reward myself with a giant sandwich afterward. Before I left for Spain, I had never walked more than 3 miles—any- where. Yet, there I was, one week into a three-week journey, getting up at the first sign of dawn with dozens of other people in my “albergue,” or hostel, then working to close the distance between us and our destination—Santiago de Compostela, more commonly known as Santiago—in 12- to 15-mile increments. I have no idea why I took to it quickly, despite the fact that I was carrying my life, packed into 16 pounds, on my back. The pilgrimage has attracted travelers to the final resting place of St. James the Apostle in Santiago de Compostela since the Middle Ages. Though there are dozens of routes, the most popular is the “Camino Francés,” or French Way, begin- ning in St. Jean Pied du Port on the French border, which crosses over the Pyrenees before leading 500 miles across Northern Spain. The journey wan- ders through Basque Country and the regions of Navarra, Castile-Leon and Galicia, ending at the Santiago’s cathedral. (I chose to start my walk in Burgos, a city on the Camino Francés, which made my trip 300 miles.) The “compostela,” or certificate of completion, proves that a traveler had made the pilgrimage and thereby had been absolved by the church or, depending on the year, earned a plenary indul- gence. In the Middle Ages, walking the Camino was a punishment—and in those days, if you had enough money, you simply paid someone else to walk in your place. But for us, it’s not the money that matters; it’s the time it takes to do it. MONTAGE | SPRING 2015 65

‘IT’S YOUR CAMINO’ XXXXXX Chocolate covered nutsYou will continue to hear this phrase onyour journey, and you will brush it off, at On different points of the Camino, pilgrims traverse wheat fields, manicured vineyards and lush, plant-lined paths.first. Until you finally have the epiphany:The distance you travel or even how you For an ancient journey, the Camino de Santiago, Lessons in Perspectiveget to your destination is entirely depen- or the Way of St. James, has seen a resurgence in Everyone I had met on the Camino had theirdent on you and your personal choices. popularity over several decades. Paulo Coelho own reason for making the journey: Several hadThere is no reason for guilt or shame. Want was one of the first contemporary authors to recently quit their jobs and were exploring, usingto send your pack ahead because your hips write about the Camino in his 1987 book, “The the road to meditate on what was next for them.can’t take it today? The service is there for Pilgrimage.” But for many Americans, it was the Others looked at this as an adventure, challengingyou. Need to take a bus 27 kilometers to release of the 2010 Emilio Estevez film, “The themselves to rough it in a foreign land. And therethe next town to make up for lost time? Way,” that suddenly brought it to wider conscious- were those who were there simply because theyEnjoy the ride. It’s your Camino. ness. For Germans, comedian Hape Kerkeling’s liked to walk. My new acquaintances did have best-selling pilgrimage memoir, “Ich bin dann something in common; they were introspective,WHERE TO STAY mal weg” (or “I’m off”), led them to the Camino, thoughtful and kind. We all had an understand-One common goal for those on the Camino and for Korean-Catholics, making pilgrimages to ing about each other—it was an unsaid mandatede Santiago is to depart from the usual many cathedrals is built into their catechism. not to judge the other “peregrinos,” or pilgrims,luxuries of home, so many spend nights too harshly. Everyone was on his or her own per-in “albergues,” or hostels, specifically for I made my way to Spain for a reset. I wanted sonal Camino, after all.pilgrims. While the basic, government-run to free myself from work-related thoughts for threefacilities, or “municipals,” are only around full weeks—some might think my choice was a little Whatever our motivation, we were there in5 euros per night, private hostels are easily extreme, but I knew I had to fully disconnect from large numbers. According to the official pil-found for just 8 to 10 euros per night. These my Las Vegas life. “I had to walk 300 miles across grim’s office in Santiago, more than 237,000private hostels generally have fewer beds Spain just to get some time off,” I half-joked. “compostelas” were given out 2014. And that’sper room. There are bigger hotel optionsin the cities, but in smaller towns, there are“casa rurals,” similar to bed and breakfasts,with private rooms and en suite baths for 20to 30 euros per night.WHAT TO PACKThe general guideline to keep in mindwhen packing is that your backpack shouldnot be heavier than 10 percent of yourweight. Aside from a sleeping bag, a fewchanges of lightweight, moisture-wickingand quick-drying clothes, first-aid kit,toiletries, passport and shoes, pilgrimscarry their lives on their backs. If you find itdifficult, there are transport services alongthe route that, for a few euros, will pick upand deliver your pack to where you end upfor the night.Pilgrims can carry their belongings or have them The Camino is lined with charming towns, such as Portomarín about 100 kilometers from Santiago.transported to stopping points.66 SPRING 2015 | MONTAGE

Pilgrims enjoy the “menu del dia” together.The stunning Cathedral of Santiago de Compostela is the finish line for the Camino de Santiago. Soul Food Though there were opportunities for elaborate,just the number of people who made it to the and your mind is more at ease, is the sights, the Spanish-style meals, I found that I often couldn’tcity and actually registered, not counting those little things. The aviary of cockatiels in the yard wait until the customary dinner hour of 9 p.m. towho may have started and ended elsewhere, or of a cafe where you stop for a second break- eat. I wanted something hearty and filling. I alsowere walking in stages over multiple years. In fast, soaking up the morning sun. The sweeping wanted to be immersed in the community of mySeptember alone, when I began my walk, nearly views of the Spanish countryside after you pass fellow pilgrims, so more often than not I would opt35,000 were also there with me. I wouldn’t have through small, almost ghost-town villages that for the “menu del dia,” or menu of the day, usuallyknown it on those quiet days when it felt like I vary from desert landscape of the Meseta to the offered where I was staying for the night.was the only person within 3 miles. On other lush, rolling hills that make you wonder whenstretches, like the last 60 miles from Sarria into you wandered into Ireland. The ubiquitous Typically, the first course offered a mixed saladSantiago (the last distance you can walk to still markers, the yellow arrow and scallop shell, (with tuna, olives and red onions) or spaghetti forqualify for a compostela), it felt like a traffic painted on just about every surface imaginable, a dose of carbohydrates. The second course wasjam through wooded forests. Those who were appear as if from thin air, just when you think some version of steak frites, but more often thanwalking those last five days walked as if in a you might have lost the trail, guiding you in the not I’d do as the Spanish do and enjoy a tortillarace; while those of us who had started ear- right direction. And it’s just you walking, one or omelet with potatoes. It wasn’t elaborate, butlier, in Leon, Pamplona and all the way at the foot in front of the other. everything tasted better when surrounded by peo-beginning at St. Jean Pied du Port, were still at a ple with whom I was sharing this experience.steady pace—knowing that we would get there Days into my journey, my mindset was shift-when we get there. ing. The next battle wasn’t meeting a deadline; What I didn’t realize until I was well into my solo it was getting to the top of a hill. I wasn’t feeling journey was that in my effort to disassociate from It takes about a week for your body to stress over the errands I had to run; I was work- my daily life, I still craved human connections. Hereacclimate to the constant activity—after that, ing to get to a bed at the end of the day, earning on the Camino, it was a whole new menu of peoplemuscles and joints still hurt, but hurt less. What comfort and a shower. On the Camino, these are with whom I could interact. They were all differentyou notice, when the physical pain has subsided the only things that matter. ages, creeds and socioeconomic status, and we knew nothing about each other. Though I made some def- inite friends for life along the way, some of the most intense conversations and revelations would hap- pen with folks I’d walk with for an hour or so, only to never see them again. George, a ranch hand from Virginia, and I discussed our shared propensity to judge those around us, and how that reflected on ourselves. An Australian man named Bruce got me talking about why were happy that particular day, brightening our spirits tremendously. If you believe that everyone is put in your life’s path for a reason, put it to the test on the Camino. Once I finally received my compostela, I cel- ebrated with a group of pilgrims over many bottles of great red wine, some of which I’d likely never be able to find outside of Spain. It felt good to com- plete the trek, but it felt even better to be with a group of like-minded people who, for our own rea- sons, still shared this experience. We were part of a relative handful of people on Earth who have made this journey. All it took was a little bit of time. M MONTAGE | SPRING 2015 67

FAMLI Y Julie and Brian Whiteman on “Shark Tank”Business Preserving MemoriesMothers find balance between leading thriving, For Julie Whiteman, inspiration for her businessentrepreneurial careers and happy families. came directly from an experience at home. In 2012, Whiteman lost her cell phone, her lifeline toBY GWYN HERBEIN thousands of photos of her three young children; treasured memories from lost teeth to birthdayWomen such as Marissa Mayer, Yahoo’s president and CEO, and Sheryl Sandberg, chief parties were gone. “With my busy life, combined operating officer of Facebook, have made headlines for leading their respective com- with the surmounting photos on my phone, I had panies to success as well as being working mothers. Headway for women in the upper so much guilt [about] not having the time to print echelons of business continues to grow: In 2014, the number of Fortune 500 compa- photos or make albums online,” she recalls.nies with female CEOs rose to 24, the most recorded by Fortune. Additionally, a study commissionedby American Express Open stated that the number of women-owned businesses increased 59 percent When her husband, Brian, who works in thefrom 1997 to 2013 while the number of total business increased by 41 percent. That means women printing industry, created a photo album for her towere inspired to jump into business about 1.5 times the national average. For many of those women, cheer her up, the idea for GrooveBook was born.this inspiration comes from their family lives. Montage Magazine spoke with with four business- They developed a smartphone app that allowswomen who are making waves in their industries while drawing support from the home. users to upload their photos, which then are made into a bound album with perforated pages and GrooveBook mailed to them. For a $2.99 monthly fee, users can was created upload up to 100 images per month. Together, the to make it easy Whitemans use an innovative (and now patented) to turn images type of binding, which has a groove in it so that on mobile the book remains flexible during shipping. devices into custom albums. In January 2014, GrooveBook received a boost when it appeared on ABC’s “Shark Tank” and earned the interest of two of the program’s IMAGES ON THIS PAGE COURTESY OF GROOVEBOOK sharks, Kevin O’Leary and Mark Cuban, and $150,000. From the exposure, GrooveBook’s sub- scriptions also jumped from 18,000 before the show to more than 500,000. “The ‘Shark Tank’ platform is so powerful,” Whiteman says. “We knew that GrooveBook was a product that our customers love to tell other people about, so being able to tell 8 mil- lion viewers about GrooveBook really sped up our growth, to say the least.” The company’s success also caught the eye of Shutterfly, the online photo-printing giant, and in November 2014, GrooveBook was acquired by Shutterfly for a staggering $14.5 million. GrooveBook has also been able to grow from sal- vaging one family’s special images to delivering the photos of thousands of families around the world. “So many people ship their GrooveBooks to their loved ones in the military so they don’t miss a moment when they are gone,” Whiteman notes. ”We are so proud to be part of that.”68 SPRING 2015 | MONTAGE

TOP LEFT PHOTO COURTESY OF VOLUSPA; TOP RIGHT PHOTO BY ANA BRANDT A Perfect Product Traci Arntsen “Being a mom to three girls Traci Arntsen, creative director of luxury candle and her challenges me to be a role company Voluspa, has more in common with husband, Troy, model [and balance] a family Julie Whiteman than being a mother and entre- started Voluspa preneur; they both looked homeward for inspi- by making and ... a career.” ration for their businesses. These ventures also candles in — Traci Arntsen thrive as the result of a business partnership with their kitchen. their spouses. desire to improve and create something unique Many homeowners may not spend a lot of drives Arntsen to find inspiration everywhere time thinking about how their home smells to she looks. “Fragrances are my passion and I’m everyone who walks through the front door, constantly researching botany, gardening and but Arntsen has built a rewarding career out perfume industry magazines to see what the of coming up with just the right scent for every latest innovations are.” She even draws inspira- occasion. With a background in the aromather- tion from home, such as the flavors of a Popsicle apy industry, she and her husband, Troy, who shared with her children. worked for an essential oil importer, started making candles together in their kitchen in But Arntsen’s children also provide another 1999; soon Voluspa was born. The Arntsens form of inspiration for their mother. “They set themselves apart with a great product from remind me that what I do is fun,” she says. the very beginning: With one of the purest- “They come to the office and make their own burning waxes in the industry, Voluspa candles candle and fragrance creations and have a blast don’t smoke when lit and are all made by hand. doing it.” Arntsen even remembers hand-sewing vel- vet bags for an initial order of candles, which As the mother to three girls under the age of caught the eye of a buyer at Saks Fifth Avenue 10, Arntsen has been able to find the delicate bal- and earned a place in the gift department that ance between her work life and home life with the holiday season. Today, Voluspa has expanded help of her husband. “Being a mom to three girls to many high-end retailers including Neiman challenges me to be a role model [and balance] a Marcus and Nordstrom. family and ... a career.” “In the beginning, we wanted to build a great home fragrance brand, and to create products people loved to have in their homes,” Arntsen recalls. She and her husband pride themselves on holding true to that original goal as the com- pany experiences success and growth. That MONTAGE | SPRING 2015 69

Lulu Eschelman has been able to use her purses such as the Lola (left) to donate to worthy causes. “I like for my children to see Success in the Bag and bought their first bag not really knowing PHOTOS ON THIS PAGE COURTESY OF LOUISE ESCHELMAN that their mother has something Heritage is important to Lulu Eschelman, who the brand. Most of them have come back for celebrates culture in her collection of luxury several more bags since the first.” besides being a mom handbags. “I worked hard on creating a look that she loves to do.” that stayed true to my Scandinavian upbringing Eschelman’s collection includes an array of — Lulu Eschelman and aesthetic,” explains the designer. clutches and tote bags, all offered in versatile col- ors. Each style is produced in limited numbers, soKids’ art room at LA’s Anne Douglas Center for Women After attending design school in her native many of her clients reserve bags from upcoming Denmark, Eschelman worked in the fashion collections in advance to assure availability. industry in London, Paris and Los Angeles. While she loved being surrounded by beauti- The popularity of her handbags has allowed fully crafted clothing, she yearned to start her Eschelman to put them to philanthropic use. The own luxury brand. “I have always loved bags and business owner has always felt a calling to give wanted to translate that couture, luxury feel to a back to the community and believes in employ- bag line,” she says. She went to work research- ing the arts to help struggling mothers and their ing and developing her brand, LumillaMingus. children. She recently used proceeds from her Lola handbags to purchase art supplies, gently Like many other successful entrepreneurs, she used books and toys for a kids’ art room at Anne encountered obstacles such as finding the right Douglas Center for Women in LA. Eschelman manufacturers and vendors that would be willing has committed to helping bring artists to the to take on a small business like hers. “Since I am center to teach the children and she personally so focused on quality, I only buy top-of-the-line taught an art class in the space. leathers and accessories, and my production price is high, which ultimately creates a higher Despite the many demands of running her price point bag,” she explains. “I was lucky that successful business and remaining engaged a lot of people believed in my story and passion, in the community, Eschelman is committed to being present for the milestones of her three young children. “I don’t want to miss out on any- thing,” says the self-described hands-on mom. “It makes it slightly challenging to run a com- pany, but now that my little one is in preschool, it works great.” In fact, Eschelman’s professional and family lives are symbiotic. “I get very energized by my work, and I think that helps me be a great mother and wife,” she says. “I like for my children to see that their mother has something besides being a mom that she loves to do. “I am so passionate about what I do, both motherhood and running my company, so none of it feels like work.”70 SPRING 2015 | MONTAGE

Kyle Tibbs Jones, mother of two boys, directs social media for The Bitter Southerner.Representing a Region As someone who has made a living in the “I was given two great kids whoKyle Tibbs Jones feels she has found the bal- communications field, Jones is particularly understand, and I hope in theance between her family and work lives. Her excited about the site and everything she has long run, they will support thework includes directing the social media of a learned through working on it. “It’s the most women in their lives and knowpopular website she co-founded, while being authentic thing I’ve ever worked on,” she says. there’s so much more to all of us.”a mother to two boys also occupies her time. For the working mom, the family-like community“They have always told me, ‘Mom, we like it that has been built around the site—both real — Kyle Tibbs Joneswhen you work,’” Jones says. “They know I’m and virtual—remains the most rewarding aspectcreative, and it’s better for everyone if I have of the work. And she credits her own family asan outlet.” the support system for her success, opening the door for dialogue about the reality of the region That creative outlet is The Bitter Southerner, and its heritage. “I was given two great kids whoan online-only cultural publication based in understand, and I hope in the long run, theyAtlanta that aims to give a voice to those living will support the women in their lives and knowbelow the Mason-Dixon Line and explore the there’s so much more to all of us.” Mculture of the South. Conceived in 2013 as a cocktail blog (henceone reading of the term “bitter”) the site soonevolved into something more. Jones hadworked with Chuck Reece, the site’s editor inchief, and Dave Whitling, creative director, at abranding firm, and joined the team to help TheBitter Southerner expand. Rather than just talk about cocktails, the threewanted to do something more in order to movethe region forward. “For so long, the wholeworld has looked at the South in one way,”Jones explains, and the team wanted to sharethe stories of the region they knew, one filledwith creative people doing innovative things inmusic, food, science and art. The site celebratesthese aspects of the South, while still remaininghonest about the parts that need improvement.“We’re not glossing over any of the things thatneed to be fixed. We don’t dismiss any of that,”says Jones. It also does something not many websitesdo: It tells its stories in long-form writing. Somestories come from the staff, others throughan online submission process. Each Tuesday,the site releases a new story. Jones likens theensuing conversations that take place on socialmedia to ones that might happen around afamily dinner table. “When we talk about hardthings, places where we need to get our acttogether in the South; we see a lot of response,”she says. MONTAGE | SPRING 2015 71

NewSomething Even the most sophisticated weddings benefi t from a bold dash of the unexpected. BY LISA MARIE HART The world of weddings is experiencing a revolution. The day that was once steeped in rigid traditionalism has found a new groove with fresh ideas and personal touches that promise more than just a nice evening. And the sky is the limit for the details that couples are using to make their big day one that guests will never forget. From allowing a pet to play the role of a four-footed ring bearer to hosting receptions that are any- thing but the typical evening of dining and dancing, today’s couples are setting the bar for what makes up an evening to remember. While this new wave of one-of-a-kind weddings is making strides in the avenues of personalization, it’s also a lesson that the sophistication once reserved for black-tie ballroom fetes is making its way to parties of all shapes and sizes. Used to out-of-the-box requests from her Southern California clients, Jeannie Savage, owner of Details Details, knows how to make them happy. “I like to push my vendors outside their comfort zone,” says the coordinator. “People pick up on details that are risky and out of the box.” But those risky details need to fi t into a framework to maintain the atmosphere of elegance. Katie Cotten, director of catering and conference services at Montage Kapalua Bay, stresses the importance of sticking to a theme so a wedding doesn’t become too hodgepodge. “We work hard to create [a couple’s] vision or theme first, then we layer in nontraditional details, and it all comes together,” she explains. The days leading up to a wedding can be hectic with pulling together last-minute details, but with the help of an experi- enced planner, a little time can be carved out for an extra dose of fun for the wedding party. As the big day rolls around, brides and grooms need a little rest and recreation with family and friends. Montage Deer Valley in Park City, Utah, offers activities tailored for brides and grooms to do just that. While ladies fl ock to Spa Montage Deer Valley—the largest spa in Utah—guys can explore the outdoors. “We designed Montage to Moab as the ultimate grooms’ pre-wedding event,” says Sarah Aures, social catering and private dining manager at Montage Deer Valley. “Up to eight groomsmen depart Montage Deer Valley on a guided hike or bike tour of the red rock vistas of Arches or Canyonlands national parks in Southern Utah.” Complete with a gourmet, catered lunch in Moab and round-trip transportation via pri- vate Pilatus aircraft, the excursion returns the groomsmen to Montage in time to join the rest of the party for dinner. Incorporating unique ideas for pre-wedding days is a great option for couples looking to try something new while staying traditional with the ceremony and reception.

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JENNINGS KINGS PHOTOGRAPHYLate-night miniature golf made days leading up to a wedding at Palmetto Bluff just as fun as the big day. A Moreland Landing reception in Palmetto Bluff Sage McRae, associate director of weddings Break with Tradition performing in the pool during cocktail hour.and social events at The Inn at Palmetto Bluff, a After they’ve spent time with friends and family, And at Palmetto Bluff, guests enjoy when a wed-Montage Resort, has experience putting together brides and grooms look forward to enjoying theevents leading up to the wedding that are as much big day. As the part of the wedding that often ding begins with a Gullah gospel choir just whenfun as the big day itself. For one couple, she orga- incorporates the most tradition, the ceremony is they expect the bride to walk down the aisle ofnized a rehearsal dinner at the May River Grill that the stage for many couples to present meaningful Waterside Chapel. McRae says the moment is mag-preceded a late-night miniature golf party, complete touches of personalization. ical when “the doors open and 12 to 18 choir mem-with glow-in-the-dark equipment and a disc jockey. bers walk in singing, ‘This Little Light of Mine.’” “One of my brides was a trained ballerina, so Couples tying the knot at Montage Kapalua Bay she wanted something whimsical, something with Sometimes all it takes to make a grand entranceoften hold welcome events that help guests appre- movement before her entrance,” Savage remem- is to deviate from the expected attire. Savageciate local sights and culture. Luaus allow fami- bers. “Instead of flower girls, we had little ballerinas once used black feathers and crystals in the eventlies to gather and embrace the aloha spirit, while from a local dance school twirl down the aisle. They decor to coordinate with a bride’s black Veraafternoon sailing and snorkeling can be booked for were just so sweet and perfect.” The same wedding Wang gown. “Gorgeous and still tasteful, it reallygroups who hope to get active together. also wowed guests with synchronized swimmers spoke to her personality and complemented her jet-black hair,” she remembers.Montage Deer Valley now offers a Moab excursion. Many couples pull local culture into receptions at Montage Kapalua Bay, making for a more memorable wedding.74 SPRING 2015 | MONTAGE

SWEETENING THE DEAL TROY GROVER PHOTOGRAPHERS“Couples are paying attention to the whole dessert spread now,” says Sage McRae, associate directorof wedding and social events at The Inn at Palmetto Bluff, a Montage Resort. And the array is sure to A wall of desserts at a Montage Laguna Beach weddingpique any sweet tooth. At the South Carolina resort, McRae has seen guests enjoy everything from layered crepe cakes andbeignets to macaron towers created to match a Lilly Pulitzer-themed rehearsal dinner. “We like to think we started the whole s’mores trend,” she says. “Our chef makes, in-house, vanilla,chocolate and raspberry marshmallows. Our guests love to have them after the party, toasted over ourthree fire pits along the May River.” Doughnuts have the biggest word in sweet finishes, however, and creative flavors and magnificentdisplays assure that guests aren’t just eating the everyday, pink-box variety. “Our signature Doughnut and Squarenut Bar features house-made doughnuts in four flavors:maple bacon, lemon blueberry, High West whiskey and mint chocolate chip,” says Sarah Aures, socialcatering and private dining manager at Montage Deer Valley. The chef has even hung them on hookssurrounded by portrait frames to create an edible gallery. Jeannie Savage, wedding coordinator and owner of Details Details, remembers one MontageLaguna Beach couple requesting a treat wall with 600 doughnuts for just 80 guests. “They weren’tplanning a brunch the next morning, so they wanted to have extras to take home,” she explains. “Atthe end of the night, [the guests] had fun making their own half-dozen boxes.” McRae has had a similar experience: “One of my asking guests to send in a special picture for decor. shot glasses. She even facilitated the presentationbrides chose a pale blue dress for her June wedding, “Instead of the standard table of family photos, we of Philly cheesesteak wontons—which the bridewhich really looked great with her skin tone.” framed wedding photos provided by all the guests worked on with the chef to surprise her groom, who who were married,” Tat says. “We had photos had devoured the appetizer at a friend’s wedding. Savage adds that when one ceremony can’t from earlier that year and spanning the decadesaccomplish it all—say, for couples looking to back to the 1940s and ’50s to create a big celebra- The familiar menu items join an all-Americanmingle different heritages—two is always a tion of marriage.” delight that McRae has organized for anotherremarkable option. She recently helped a couple Palmetto Bluff reception: football. “For one cou-with a Persian-Jewish wedding followed by a Some couples make their reception unique ple, I set up a large TV with a satellite feed to showHindu-Indian ceremony. “Half the guests wore with noteworthy menu items. A 2013 wedding a Georgia football game,” she recalls. “The groom,one style of dress, and half wore the other,” at Montage Laguna Beach offered guests burgers being from Georgia, knew that his guests would beshe says. “Then everybody went to a party that from In-N-Out for added West Coast flair. And a happier if they could check in on the game.”mixed the traditions through music and dance.” custom macaroni and cheese station has been all the rage at Montage Kapalua Bay, where short ribs, And while football, burgers and shakes may haveDancing to Another Tune truffle oil, shrimp, exotic mushrooms and decadent once been excluded from high-end affairs, they’re aOnce vows are made, it’s time to celebrate. From cheeses top the list of favorite add-ins. sign of the changing times. Rather than adhering toelaborate themes to menus that outdo traditional the demands of archaic custom, brides and groomsbuffets, brides and grooms are toying with nearly McRae has accommodated requests for sliders, care more about giving their guests an experienceevery detail known to receptions. french fries and miniature milkshakes served in to remember and celebrating a new, happy union. M Some couples choose a statement-making venue, KAREN ARD PHOTOGRAPHYwhich is frequently guests’ first signal that they arein for an unforgettable time. Ten minutes south Wedding menus often present dressed-up versions of favorite dishes such as sliders.of Palmetto Bluff, S.C., sits Moreland Landing, alocale accessible by trolley or boat—perfect for aLowcountry affair. “It has a small stage for musi-cians that we call the ‘Tiki Hut,’ a covered pavil-ion, a five-story treehouse that wraps around acenturies-old live oak tree, and a view of the moonover the marshlands from the dock,” McRae says. Deanna Tat also knows the impact decor canhave on the guest experience. As the owner ofChic Ambiance Events and a wedding designerwho has worked at Montage Laguna Beach, shehas helped clients toe the line of convention tocreate new traditions that honor couples’ specialrelationships with each other, family and friends. At one wedding, Tat created a display dedicatedto the china patterns of generations of parents andgrandparents. At another, Tat turned the spotlightfrom the newlyweds to their nearest and dearest by MONTAGE | SPRING 2015 75

John andNancy Lasseter(back row,center) withtheir five sonsand dogs Passion Play John and Nancy Lasseter put their creativity and love of grapes to work at the Lasseter Family Winery.Few wines are made with the creativity BY MATT VILLANO Nancy Lasseter worked for years as a computer of a Disney chief officer and the ingenu- graphics engineer at Apple Computer, develop- ity of a former Apple Computer engi- Lasseters make some of the most popular wines ing early iterations of QuickTime, a popular neer. The partnership of imagination west of the Mayacamas Mountains that separate multimedia program. As chief creative officer forand inventiveness that John and Nancy Lasseter Sonoma and Napa counties. Pixar Animation Studios, Walt Disney Animationshare, however, has resulted in something worth Studios, and Disneytoon Studios, John Lasseter hassipping slowly. Of course, for Nancy, all that matters is that she amassed a staggering number of awards and nomi- and her husband are enjoying themselves. nations for directing and producing films such as The couple has channeled their shared passions “Tin Toy,” “Toy Story” and “Cars.”into the Lasseter Family Winery, a small, artisan “We see this as a project from which we’rewinery in the heart of the Sonoma Valley. The Glen always learning, an effort in which we’re always Their professions led them to meet at a computerEllen, Calif.-based business specializes in estate- experimenting,” she says. “It’s work, but it’s graphics conference in 1985, but they bonded overgrown, Bordeaux-style blends—fruit-forward work we love. We’re using the wines of the world glasses of wine. On weekends, the couple escaped towines meant to complement, not overpower, food. as an inspiration, but our main goal is to create different areas of wine country. After their wedding something unique, something of this place.” in 1988, they honeymooned in Sonoma County, Though production is small—2014 yielded not far from where their property sits today.only 3,200 cases—the winery’s reputation con- Planting the Seedstinues to grow. Some might even argue that the Neither John nor Nancy ever would have imag- Just five years later, the two chose the region as ined that they would become winery owners. Their interest in wine stemmed from simply drinking it.76 SPRING 2015 | MONTAGE

their permanent home to raise their family, which beautiful rose, symbolizing the illustrator and his The winery hosts tours and tastings by appointment.now includes five sons. From that point, it was wife, respectively. Beneath, a vine grows with fiveonly a matter of time until the Lasseters caught grapes, one for each of their sons.the winemaking bug, and they began accumulat-ing land on which to grow grapes of their own. As “It’s so neat for us to know the story behindthe vineyard grew, Nancy took on more of a lead- that logo,” Pirak says. “There are so many storiesership role, especially after Disney bought Pixar to tell. Everything here speaks.”Animation Studios in 2006, which added to herhusband’s professional responsibilities. Commitment to Terroir Even the wines themselves tell the story of the “We make all of the biggest decisions for the win- Lasseters’ land and their approach to winemaking.ery together, but John has a day job, and neitherone of us can justify taking him out of that.” Most wine experts talk a lot about terroir—the concept of how a region’s climate, soil and terrain Once things began running smoothly at the affect the taste of wine. At the Lasseter Familywinery, the only thing left to develop was a logo. Winery, this notion is key to the couple, who hasAccording to Stephen Pirak, the winery’s consumer stitched together varied plots of land according todirect manager, that came about quickly after the the kinds of grapes they want to grow. Their phi-family spent a few weeks in Ireland tracking some losophy is simple: Grow great grapes, and don’tof Nancy’s ancestors. The couple was taken by the get in the way of using them to make great wine.prevalence of family crests, so on the flight home,John grabbed an extra cocktail napkin and started Everyday application of this philosophy fallssketching one of his own. on winemaker Julia Iantosca, who has worked for the Lasseters from the very beginning. By the time the plane started its descent, the Iantosca’s three decades of experience and inter-family crest—now on every bottle—was born. est in crafting wines in an Old World style alignsThe image shows a smiling bee approaching a perfectly with the couple’s love of France and“We see this as a project from which we’re always learning, an effort in which we’re always experimenting.” — Nancy Lasseter The Lasseter Family Winery sits on nearly 100 acres of vineyards in the heart of Sonoma County, Calif. MONTAGE | SPRING 2015 77

Julia Iantosca, the Lasseters’ winemaker, has three decades of experience and an affinity for Old World wines. French wine. This all translates into the six wines that the winery produces, including a zinfandel from grapes grown on century-old vines and a blend inspired by a wine the couple discovered on their honeymoon. Every year, Iantosca also makes an experimen- tal wine dubbed Bricolage, a blend that changes depending on the season’s best fruit. The 2013 iteration was 100-percent grenache from six differ- ent clones grown on-site; she hasn’t decided on the blend for 2014’s grapes yet. The mixtures in each of the Lasseter blends is the result of the couple’s respect for what Iantosca calls the art of winemaking, adding that the Lasseters contribute their ideas and opinions to the blending process during every vintage. “They’re not doing this to check a box,” Iantosca says. “They’re doing it because they’re passionate about good wine. So long as we’re making good wine, they’re behind it.” Of course, one large part of creating good DIRECTING THE SHOWWhen John Lasseter isn’t making Bordeaux-style wines, he’s producing and directing some of the most beloved animated movies of our time. Here are just some of the milestone creations that Lasseter has been a part of during his prolific career.“Toy Story” (1995) “A Bug’s Life” (1998) “TOY STORY” PHOTO ©WALT DISNEY PICTURES/PHOTOFEST; “A BUG’S LIFE” PHOTO ©WALT DISNEY PICTURES/PIXAR/PHOTOFEST1984: Lasseter animated on 1998: Also directed and co- 2006: Pixar’s final independently- “Toy Story 3” received widespread“The Adventures of André and written by Lasseter, “A Bug’s produced film before being acclaim and was the highest gross-Wally B.,” the iconic film from Life” received praise for its purchased by Disney, “Cars” was ing film worldwide that year.the Graphics Group, a part of groundbreaking animation and inspired by a road trip LasseterLucasfilm that later became Pixar. well-developed plot. The film won took with his wife and sons. He Expected in 2017: The rumors are numerous awards, including the directed the movie, which earned true—“Toy Story 4” is currently1995: Directed and co-written by Broadcast Film Critics Association a Golden Globe Award for Best under development with LasseterLasseter, “Toy Story” was the very Award for Best Animated Film and Animated Feature Film. again at the helm as director andfirst feature-length, computer- Best Family Film. co-writer. While fans of the mov-animated film and is still widely 2010: While Lasseter was busy ies have voiced apprehension,considered one of the best ani- 1999: The plot of “Toy Story 2” was directing “Cars 2,” Disney Lasseter issued a statement reas-mated movies ever made. The inspired by Lasseter’s own thoughts released the Pixar-produced suring audiences. “We love thesefirst theatrical release from Pixar about how a toy might feel if it “Toy Story 3.” The third film in characters so much; they are likewas nominated for three Academy wasn’t played with. Despite produc- the successful franchise still bore family to us,” he said. “We don’tAwards and also inducted into the tion hiccups and a major revision, Lasseter’s handprint, as he, along want to do anything with themNational Film Registry in 2005 for the Lasseter-directed sequel was with Andrew Stanton and Lee unless it lives up to or surpasseschanging the face of animation. just as successful as the first. Unkrich, developed the story. what’s gone before.”78 SPRING 2015 | MONTAGE

THE LASSETER LINEUPNancy and John Lasseter’s winery has become known for its inventive red blends. Each bottle is decorated with an illustration by Dennis Ziemienski, an artist based out of Glen Ellen, Calif. For a taste of local art and flavor try any of these Lasseter sips.ENJOUÉ is a dry CHEMIN DE FER L’AME DU SAGE PAYSAGE is the AMOUREUX is a blend BRICOLAGE meansrose blend of red means “railroad” translates to “soul of Lasseter’s inaugural featuring merlot, “an assemblagegrapes, including and alludes to John the wise man” and wine and is meant cabernet sauvignon, of found things” insyrah, mourvedre Lasseter’s love of represents the history to evoke tranquil cabernet franc and French. It is a specialand grenache, made trains—he even has of the Lasseters’ land: thoughts of a land- malbec, a variety that bottle created by thein a white wine one on the private area It’s made from vines scape painting. The the couple discovered Lasseter couple andstyle. It has fruity of the ranch. The wine, that are pruned by Bordeaux-style wine on their honeymoon their winemaker, Julianotes of strawberry, with notes of raspberry hand and have been has merlot as the in Sonoma County. Iantosca, with thered grapefruit and and spice, represents producing fruit for lead varietal along They since planted best fruit of the sea-mango, and the the path that led the nearly a century. The with malbec and cab- the grapes in their son; the 2013 iterationname is a French couple to winemaking, wine offers a deep ernet sauvignon. It’s own vineyard to offer uses grenache grapesword that captures especially a trip they flavor, rich with ber- aged for 18 months this wine with notes from six differentjoy, playfulness and took through Southern ries, black pepper in European oak for a of blueberry, clove, clones grown on thelighthearted cheer. France by steam train. and spice. savory, plum flavor. vanilla and nutmeg. Lasseters’ land.wine is the farming behind the grapes. Though The Full Experience Iantosca has recently created a white winethe vineyard isn’t certified organic, it is farmed Guests learn all about Lasseter Family Winery’s from equal parts sauvignon blanc and semillonorganically under the watch of vineyard man- organic approach when they visit for a 90-min- that is expected to be released later this year. Theager Phil Coturri, who Iantosca calls “the ute tasting and tour—an intimate experience Bordeaux-style wine, called Voila, replaces thegrape whisperer.” designed for eight or fewer visitors at a time. typically crisp flavor with notes of oak and “a lit- tle meat on the bones.” The winemaker also says Coturri, considered by many to be the grand- Pirak greets visitors in the winery vestibule she’s looking forward to upcoming iterations of thefather of organic farming in California wine with rose, then shares a bit about the history of Bricolage, which should comprise more cabernetcountry, does not use pesticides or any synthetic the property and a crash course in terroir. From franc than the wine ever has.substances to help care for the vines. Instead, he there, he leads guests down the back stairs andprefers to solve problems as naturally as pos- into the production facility and barrel room for a On the back end, a large-scale project is alsosible. For example, rather than irrigating the look at how wines are made and stored. underway: expansion.vines daily, he dry farms them, which encouragesdeeper root growth. Rather than managing pests Next, everyone heads to the grand sitting room The Lasseters expect to double production to aswith spray, he relies on birds to play extermina- for their tasting. Each guest is presented with four many as 6,000 cases over the next six years. Thistors, and has built boxes for owls and bluebirds wine glasses and a plate of local cheeses, Marcona will mean bigger production facilities and a largerto live in the vineyard. He also replaces fertilizer almonds and dried cherries. Pirak guides visitors barrel room. The additions could require somewith cover crops such as beans, peas, oats and through each of the blended wines, encouraging investments and even purchasing grapes frommustard, and tills nitrogen-rich plant matter into them to sample each of the cheeses along the way. other properties for the first time in the winery’sthe soil to keep it rich. history, a leap the Lasseters would make carefully. Of the four, L’Ame du Sage, the old vine zin- “Winemakers are like chefs; they want the best fandel, stands out most from the red blends with The couple also hopes to expand into otherraw materials possible to get the best flavors they notes of berries, black pepper and spice. Another niches such as a cottage foods company that willcan,” notes Coturri, whose company, Enterprise highlight of the tasting experience is the dark choc- sell only items grown from the Lasseter FamilyVineyards, manages more than 600 acres near olate truffle made with a tiny bit of Amoureux, the Winery garden. “Wine is our passion, but grapesSonoma. “To me, you lay a good foundation in winery’s blend of malbec and cabernet sauvignon. aren’t the only thing we can grow here and growthe vineyard, you cultivate the vines the right well,” Nancy says. “The more we farm, theway, and everything else falls into place.” The reasons to make a visit to the Lasseter more we make from this land—the more stories Family Winery don’t stop with the tasting and tour; we can tell.” M the future is bright for the family business. MONTAGE | SPRING 2015 79

TVOWASNORN “Downton Abbey” uses costumes to convey characters’ social status. PHOTO COURTESY OF ©NICK BRIGGS/CARNIVAL FILMS 2014 FOR MASTERPIECETELEVISION’S LEADING A-list celebrities, clever scripts and riveting plot twists are just a fewLADIES REINVENT AGE-OLD of the reasons to tune into the small screen this season, with its slewARCHETYPES WITH THE of returning hits and premieres that have garnered national atten-HELP OF MASTERFUL tion. Between scenes of Jessica Day bursting into song and Mary CrawleyCOSTUME DESIGNERS. confronting a crisis that may bring down Downton Abbey altogether, it’s important to recognize the role that an unseen actor—fashion—plays inBY SUZANNE WEINSTOCK KLEIN how we appreciate the weekly installments of our favorite programs.80 SPRING 2015 | MONTAGE It’s frequently said that there’s nothing new under the sun, television characters included. For as long as the tube has been around, comic relief has been found with eccentric personalities; audiences have uncovered drama in the lives of high-profile politicians and businessmen; and histori- cal accounts have piqued the interests of those who find entertainment in a different time. The key to reinvention often lies in the fashion. Costume designers play a starring role in presenting and playing with classic arche- types, and Montage Magazine explores today’s most stylish shows to see how the clothes help to define characters.

Mindy Lahiri averages more than 10 outfits per episode. “The Mindy Project’s” Mindy Lahiri (pictured above, right) is known for her love of bold patterns and bright colors.PHOTOS ON THIS PAGE COURTESY OF FOX BROADCASTING CO./PHOTOFEST © FOX BROADCASTING CO. Quirky Yet Lovable in the same ensemble, is Mindy’s signature. “New Girl” shows Jess Day’s naivete with retro clothing. Following the example set by Lucy Ricardo in one Masterful tailoring and very chic accessories of America’s first sitcoms, “I Love Lucy,” many inside and outside of the office, however, serve as playing Olivia Pope. A Washington, D.C., fixer, programs in modern television have hit it big with a reminder that this woman is both a successful Olivia has become a model for real-world women characters who find a place in audiences’ hearts doctor and a fashion lover. with her wardrobe that mixes the structure of a with their offbeat personalities and eclectic ward- professional uniform with soft, chic touches. robes. Costume designers have nearly unlimited It didn’t take long for audiences to sit up and freedom with this sort of character because they take notice of the ensembles modeled by Mindy, “Shonda Rhimes [the show’s creator] and I often often aren’t constrained by the influence of trends. who also happens to wear a size 10. Women have discuss Olivia’s powerful femininity, her strength,” The key to dressing such characters is developing long been told that big patterns and loud colors says Paolo before explaining that her costumes a singular style that directly reflects elements of his should be set aside in favor of slimming neutrals become an expression of those traits. The archi- or her personality and is just a touch off-kilter. like black, but Mindy’s affinity for vibrant colors tectural necklines and statement coats for which and graphic prints proves otherwise. Olivia has become famous convey a timeless Fox Broadcasting Co. has found success with sense of style, but her wardrobe comes alive with Jess Day, the quirky and lovable grade-school “Most women want to look effortless,” says a mix of modern accessories and vintage details teacher on the program “New Girl.” In addition to costume designer for “The Mindy Project,” such as capes, gloves that reach the forearm—and a personality that finds trouble in the most comical Salvador Perez. “We go for ‘effortful’; no detail beyond—and a custom-made Louise Green hat ways, Jess mirrors Lucy Ricardo’s example in style is left untouched. It shows that she cares about as well; polka dots, stripes and silhouettes fitted at fashion and makes an extra effort to look put- the waist with full or flared skirts are her norm. together. Mindy’s life may not be in order, but her outfits always are.” The character’s wardrobe is also a clear reflec- tion of her attitude. Retro silhouettes and feminine Power Players accessories evoke a more innocent era, perfectly While the charming idiosyncrasies of Jess Day suiting her happy-go-lucky and endearingly naive and Mindy Lahiri hold a special place in TV, personality. “She is certainly unique and quirky in prime-time programming would be incomplete personality, and I like to reflect that in her clothing without the high-powered, professional charac- choices,” explains “New Girl” costume designer ters that give a glimpse into the corporate and Debra McGuire, who’s also known for her 10 years political systems—and their wardrobes. Sleek and of costume design on the beloved sitcom, “Friends.” sexy, yet always appropriate, these characters are “Color and happy patterns define Jess perfectly.” among the most sartorially inspiring on TV for those who also head to the office each day. But Color is also used to add personality to the char- this archetype is one that poses challenges with acter of Mindy Lahiri on “The Mindy Project.” reinvention. While remaining within the realm An OB-GYN in New York City, the title charac- of business-appropriate, costume designers must ter puts a lot of effort into all areas of her life, work to find avenues of conveying professional and although this reputation for trying hard has power while still expressing personal flair. served her well professionally, it results in hilarity in her personal life and one-of-a-kind outfits. Lyn Paolo, costume designer for the ABC series, “Scandal,” has made waves with Kerry Washington Combining bright colors and prints, usually MONTAGE | SPRING 2015 81

Dramatic necklines and beautiful suits are all in a that graced the screen in the second season. leading lady. “Alicia’s clothing is extremely well-day’s wardrobe for Olivia Pope (above and right) Paolo says that she and Rhimes turn to these traits fitted, and that is certainly one of her sartorialfrom “Scandal.” hallmarks,” he says. “Pencil skirts and jackets of Olivia’s style to develop her persona and add to with peplums are also key elements ... as are design the plot: “We work together to always have Olivia details such as three-quarter sleeves and zip-front “THE GOOD WIFE” PHOTO BY EIKE SCHROTER ©CBS/PHOTOFEST; “SCANDAL” PHOTOS COURTESY OF ABC/PHOTOFEST ©ABC beautifully dressed in elegant suiting, however, we jackets. I like zip-front suits on women because they strive to ensure that Olivia’s color palette of lighter can create such a clean, direct look and the zipper, tones, her minimalist style and [her] classic elegance in my opinion, acts as a bit of built-in jewelry.” also ensure that she always looks feminine.” In the on-screen world where pencil skirts and It all comes down to silhouette to make the power suits rule, the threat of monotony looms power-player look work, says Daniel Lawson, the over costuming; but with characters like Olivia designer behind the wardrobe of lawyer and aspir- Pope and Alicia Florrick, forward-thinking fashion ing politician Alicia Florrick on “The Good Wife.” is alive in the details of their high-profile ensembles. Balancing femininity and fortitude is a task Dressing History Lawson and Paolo share. For Alicia, Lawson also While some might assume that the departure that turns to finer details to send a message about his period programs take from contemporary fashion put it in a stylistic world all its own, the influenceDaniel Lawson, costume designer for “The Good Wife,” likes to dress leading-lady Alicia Florrick in zip-front suits. between shows that depict different eras in history and contemporary catwalks is a two-way street. And in the same way that the details worn by TV’s power players are as important as the suits they liven up, the smaller elements play a critical role in adding credibility to period costumes while also often finding their way into mainstream trends—a phenomenon that was especially noteworthy with the midcentury styles of “Mad Men.” The Edwardian regalia seen on “Downton Abbey,” the Masterpiece series presented by PBS, depicting the life of English aristocracy, has become a topic of interest in the fashion world. And that interest has only risen with the high necklines and buttoned-up looks transitioning into the more modern styles of the early 1920s. In “Downton Abbey,” costumes have been a crucial element, providing the contrast between aristocrat and servant in the Crawley house- hold, signaling the passage of time and providing insight into the series’ plot. In an era when nobility82 SPRING 2015 | MONTAGE

Violet Crawley (left) represents old money, while Martha Levinson (right) brings a modern air to “Downton Abbey.” needed money to maintain a very specific lifestyle, new pieces … they shouldn’t bring too much atten- “Reign” costumes blend old and new to appeal to American socialites—and their wealth—were tion to themselves; you should question whether or contemporary audiences. attractive to the English. When Shirley MacLaine not they were purchased or made custom for the arrived on-scene in feathers and fur as one such show,” Markworth-Pollack explains. American named Martha Levinson, she provided a visible contrast to Violet Crawley, the Dowager This challenge of giving characters singular style Countess of Grantham, played by Maggie Smith. without taking away from the progression of the The difference between old and new money was program is one that is shared among all TV cos- never more apparent. tume designers. It’s these individuals’ creativity and understanding of the power of fashion that bring The costumes shown on period programs also our favorite on-screen personalities to life, whether entrust to designers the task of depicting historical building on a precedent set in the halls of TV his- eras for audiences. Some designers stay faithful to tory or creating a history all their own. M the styles of the given decade, while others choose“REIGN” PHOTO ©CW TELEVISION NETWORK; TOP PHOTO ©CARNIVAL FILM & TELEVISION LIMITED 2012 FOR MASTERPIECE a more artistic approach. Rather than adhering STYLES FROM THE SCREEN rigidly to the garb of Elizabethan times, costume The trends that find their way into mainstream fashion are rarely free from what the nation’s favorite designer Meredith Markworth-Pollack uses mod- characters are wearing on prime-time TV. Now, more than ever, it is possible for audiences to take ern clothing that suggests the time period—think jeweled headbands instead of crowns—in a rein- inspiration from the stars’ wardrobes and channel the looks of their favorite on-screen icons. vented approach to historical TV costume design. Zooey Deschanel plays The program “SCANDAL” Andrew Prince has crafted “It’s very important to me when using contem- Jessica Day in “NEW GIRL,” features crisis manager Olivia some of the most ornate on- porary pieces that they have a strong component and is often seen wear- Pope and her on-point closet screen jewelry for the aristo- of the historical dress of the times,” Markworth- ing short, flared skirts in that blends professional and crats of “DOWNTON ABBEY.” Pollack says. “This usually is achieved through happy, graphic prints. For chic. Because of a recent His jeweled accessories, such the fabrics. I lean towards embellished, beaded a designer take on Jess’ partnership with The Limited, as this hair piece, can be brocades and embroidery.” style, try Oscar de la Renta’s fans can score exact looks from purchased online and subtly sleeveless floral dress from her TV wardrobe, such as this channel the royalty of Mary “Reign,” which is now in its second season on Neiman Marcus. trench coat. Stuart on “REIGN.” the CW television network, follows the early life of Mary Stuart, Queen of Scots, in the 16th cen- tury. Markworth-Pollack uses dress to cultivate the personality of the to-be queen and her maids. Viewers follow Mary, played by Adelaide Kane, as she develops as a queen, illustrated through modern-day details that allude to armor and regal, embellished fashions currently on the market from designers such as Alexander McQueen, Dolce & Gabbana and Marchesa. But designers walk a fine line; they are tasked with achieving looks that are sartorially relevant to contemporary audiences without detracting from the setting and period of the program. “When using MONTAGE | SPRING 2015 83

ON THE RUN Marathons are on the radar at Montage Hotels & Resorts, making it easy to mix long distance running with a little indulgence. BY DIANE BAIR AND PAMELA WRIGHT With more than 1,100 marathons taking place across the U.S., runners have a staggering array of options for where to head for their next race. Running in a hometown surrounded by crowds of familiar faces can be a great experience, but traveling to a special destination to complete a marathon can add even more excite- ment to the goal-reaching event. Here are fi ve top races in stunning settings, where the scenery, nearby accommodations and amenities can make the miles go by a little easier.

The wildly popular Asics LA Marathon, namedthe “Best Big City Race” by Runner’s Worldmag-azine, celebrates its 30th anniversary March 15.And the festive, 26.2-mile block party is one ofthe largest marathons in the country, attractingmore than 20,000 runners from all 50 states and55 countries, and hundreds of thousands of spec-tators to line the route and cheer on the runners.The upbeat atmosphere is completed with livebands, singers, dancers and other entertainersstationed at mile markers throughout the course.Dubbed the “Stadium to the Sea” marathon forits route that takes racers by Dodger Stadiumat mile 1 all the way to the California coast, it’sconsidered a backstage pass to one of the mostglamorous cities in the world. The forgiving raceis fl at, fast and boasts some of LA’s most iconicsites including Walt Disney Concert Hall, theCapitol Records building, TCL Chinese Theatre,the Hollywood Walk of Fame, the Sunset Strip,Rodeo Drive in Beverly Hills and maybe a celeb-rity or two (Gordon Ramsay, Shia LaBeouf andFreddie Prinze, Jr. have run this marathon in thepast), before ending near the Santa Monica Pier.Montage Beverly Hills is the primechoice for competing runners and spectatorsalike. As one of the offi cial hotels of the LAMarathon, Montage Beverly Hills is located just10.6 miles from the start and 7.4 miles from thefi nish line, and the resort offers a complimen-tary shuttle to both points. After the run, guestscan enjoy post-run soaks at Spa Montage’s and-down routes surround runners with some of the most beautiful mountain scenery in the country.mineral wellness pool and private massages Park City, Utah, is a picturesque mountain town The Mid Mountain Marathon is a rugged, single-in a cabana. For a pre-marathon meal, Scott known for its rugged trail system that’s a training track route that begins at about 8,100 feet eleva- tion, climbs to about 8,400 feet and then descendsConant, Scarpetta Los Angeles’ award-winning ground for some of the top athletes in the world. some 1,600 feet to the Canyons Resort base area.chef, cookbook author and host of the Food Visiting and local runners enjoy participating in More than 1,000 runners in the Park City Half Marathon & 5K loop through open space and quietNetwork’s “24 Hour Restaurant Battle,” creates two races: the Park City Half Marathon & 5K, onsophisticated, high-carb dishes such as his farro Aug. 15, and the Mid Mountain Marathon, whichrisotto with early spring vegetables. takes place this year on Sept. 12. High-altitude, up-HIT THE ROADSOUTHERN COMFORT THE RUN THE DATE THE PLACECITY SIGHTS Palmetto Bluff, S.C.COASTAL COURSE Palmetto Bluff Half Marathon March 8RECREATION AND REST Asics LA Marathon March 15 Los AngelesTIME IN NATURE March 21 Maui, Hawaii Valley to the Seas Marathon Orange County, Calif. U.S. Bank OC Marathon May 3 Park City, Utah Aug. 15 Park City Half Marathon & 5K Sept. 12 Mid Mountain Marathon

neighborhoods before enjoying the natural scenery migrating whales may be seen just offshore. Theas the route follows the McLeod Creek Trail. The race ends with a Hawaiian-style party, with tra-trail then takes them over plank bridges, around ditional music, food, entertainment and awards.beaver ponds and through scenic aspen stands. And even the prizes—whale tails, conch shells and drums—follow the Hawaii-inspired theme. CHECK IN: There’s no need for runners to leavethose beautiful mountain views behind when CHECK IN: Immersion into the rich Hawaiianthey cross the finish line. Guests at Montage Deer culture and expert advice can be found atValley enjoy vistas of the sweeping Wasatch moun- Montage Kapalua Bay. Ben Auerbach, a fitnesstain range from their private balconies and patios. expert available to guests of Montage KapaluaAthletes often take advantage of the Elements of Bay, is a champion and certified coach who helpsWellness program, led by an individually assigned train runners on proper form, nutrition and race-spa concierge who guides them through a regimen day preparation. He also does pre- and post-racebased on their training and performance levels stretching therapy, which reduces stress on guests’leading up to the race. Post-race, everyone heads tendons and joints, increases circulation andto Spa Montage, where marathon-running guests energy, and relieves muscle tension. Racing guestsreceive complimentary day passes. should also be sure to visit the Juice Bar during race weekend, where coconut water and smooth- “The wet facilities are ideal for runners; [Spa ies including the Honolua Bay with banana, kale,Montage is] a place where they can soak sore almond butter, almond milk and high protein aremuscles and consult with personal trainers,” on the menu. Post-race, runners can book a tradi-says spa director Shana Ominsky, who recom- tional Hawaiian Lomi Lomi massage with heatedmends the Watsu treatment, a water-based ther- stones or Body Rescue deep-tissue massage andapy. “This treatment focuses on stretching in a receive access to all spa facilities.gravity-free environment, ideal for relieving soremuscles. It’s a great relief for a runner’s joint ten- Recreation and Restsion and muscle restrictions.” Quaint seaside villages, scenic harbors and charming residential neighborhoods of SouthernCoastal Course California are all part of the U.S. Bank OCRunners argue that there’s no better way to experi- Marathon on May 3. More than 20,000 peopleence the beautiful Hawaiian island of Maui than participate in the event, which also includes aparticipating in the Valley to the Seas Marathon. half-marathon, 5K and a kids’ run. The slightlyThe event takes place March 21 and includes half- hilly route begins with sweeping Pacific Oceanmarathon, 10K and 5K races. At the sound of the views as it winds through Corona del Mar, pastconch shell, runners disperse into the lush Iao Valley the picturesque Newport Harbor and Back Baytraveling across the downhill and flat route that before following the scenic Santa Ana Riverends at the Hawaiian Islands Humpback Whale Trail and ending at the OC Fair & Event Center.National Marine Sanctuary in Kihei for the half- Along the way, thousands of spectators cheer onmarathon and Makena Beach for the marathon. runners as they race to the finish line, where aThe path features jaw-dropping views of Maui’s festival awaits their arrival.Haleakala volcano and the West Maui Mountains;Participants ofthe Valley to theSeas Marathon(far right) canprepare for thebig race with afreshly blendedHonolua Baysmoothie fromMontage KapaluaBay’s Juice Bar(near right).86 SPRING 2015 | MONTAGE

The night before the big race, run- of Spa Montage Laguna Beach. “With a relaxed tors, the small race ends on a highners should book a table with an ocean view at body and mind, the massage therapist can work note with a Southern-style after-The Loft, one of the restaurants at Montage more efficiently into the muscles, without stress party with live country music andLaguna Beach. For a carb-loading, pre-race din- blocking the therapeutic effects of massage.” To a barbecue. “I’ve run the race thener, start with the carnaroli risotto followed by a complete the relaxation process, claim a plush last two years, and I can tell youvegetable napoleon, served with local vegetables chair at the Mosaic Pool overlooking the Pacific that the best part is when you hitand crispy pasta. Ocean for a power nap and post-run lounge. the 12.5-mile mark, and take the bend in the road toward to the When it’s time to rest and recuperate, runners Serenity and a sense of community are two perks finish line, and you can start tocan ease sore muscles with the Unwind Wellness of running the Palmetto Bluff Half Marathon, smell the smoke,” says CourtneySoak paired with a Symphony in Massage, dur- a South Carolina route lined with meander- Hampson, a local runner anding which two therapists gently alleviate muscles ing rivers, tidal creeks, maritime forests and marketing manager at Palmettobefore finishing with a foot massage. “After such friendly neighborhoods. The race, held March 8, Bluff. “It is definitely a reason toa strenuous activity, there is a lot of lactic acid weaves through the pristine 20,000-acre, water- finish strong.”and metabolic waste that settles in the muscles, front community and nature preserve, locatedcausing soreness,” says Michael Conte, director between Savannah, Ga., and Hilton Head Island, The Inn at Palmetto S.C. With about 1,000 runners and 500 specta- Bluff, a Montage Resort, on the South Carolina waterfront sur- rounded by moss-draped, 100-year-old oak trees, offers a special two-night Relax and Run mara- thon package including accommodations in a cot- tage or village home; dinner at Buffalo’s, a casual resort bistro; an in-room salt soak for after the run; and a late Sunday checkout. “Yoga classes are offered on Saturday mornings and provide a great way to relax and stretch prior to the big race,” says spa director Raye Vogler. The Inn also provides kayaks for paddling the sinuous tidal inlets and waterways, and bicycles for pedaling nearby nature trails. “Many runners find it challenging to taper their running in the days leading up to a race, so activities like yoga, kayaking or biking through the property provide a great way to expend some of their energy while preserving muscles for the run,” Vogler says.

Give Back PAYING IT FORWARD IN NEW AND INNOVATIVE WAYSKaBOOM! founder Darell Hammond President Barack Obama and first lady Michelle Obama working alongside KaBOOM! representativesTHE POWER OF PLAYOne nonprofit stands at the forefront of helping cities embrace everyday play. BY JACKIE ADAMSYou may have noticed a change in your local metropolitan area. In begun expanding beyond these boundaries and aiding cities in gettingaddition to building more bike lanes and parklets (small green spaces residents of all ages to incorporate play into their everyday lives.that provide a place for people to rest or enjoy amenities such as publicart) in vacant parking spots, cities are taking strides to become more “We realized in order to make a positive impact at the scale needed,playful. In the past two years, Baltimore unveiled a hopscotch cross- we had to not only create and catalyze great places to play—we had towalk and climbable bus stop. San Francisco’s Pier 39 now features a also promote and protect play and drive the national discussion aroundpiano staircase that plays music, installed by Italian artist and inventor the importance of play,” Hammond explains. “So we extended ourRemo Saraceni. Chicago Mayor Rahm Emanuel announced in 2013 work to engaging families to prioritize play, to releasing behavioralhis goal of making sure every child in the city is within a 10-minute economics research on the bottlenecks around play, to expanding ourwalk of a park or playground. KaBOOM! is helping to make that work with cities through the Playful City USA program to recognizedream a reality. cities dedicated to ‘playability.’ ” Darell Hammond, one of the judges for Montage Memory Makers (a Playful City USA is the organization’s latest initiative. It recognizes thecompetition that awards young humanitarians for giving back to their most playful cities in the U.S. and helps them with grants, volunteers,communities and beyond), founded the nonprofit KaBOOM! in 1996 toolkits, training packages and other forms of technical assistance.after reading a story in The Washington Post about two children whosuffocated while playing in an abandoned car. After building its first “Cities need to expand their focus on not only attracting residents,playground, the organization grew quickly, attracting large corporate but also retaining them by creating an environment where they aresponsors and perfecting the process of constructing playgrounds until happy, healthy and contributing to their community’s overall vital-it was installing entire units in just one day. In 2011, first lady Michelle ity,” Hammond says. “One way [to do this] is by investing in urbanObama cut the ribbon at KaBOOM!’s 2,000th playground to com- playability and fostering family-friendly, kid-friendly environmentsmemorate the group’s 15-year anniversary—and today, the nonprofit that allow young people to get their bodies moving and their mindscelebrates contributing to 16,000 safe play spaces serving more than 7 engaged, no matter where they are.”million children. KaBOOM! is at the forefront of this playful revolution and con- But in the past year, the nonprofit’s focus has been shifting. While still stantly looking for more opportunities to expand. “This is just thehelping underserved communities build playgrounds, KaBOOM! has tip of the iceberg,” Hammond says. “We have lots more ahead as we continue on our bold path toward giving all kids the playful child- hood they deserve.” M88 SPRING 2015 | MONTAGE

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