I'm currently obsessed with Chef's Table on Netflix, a new series that profiles some of the world's best chefs, the culture in which they live, the causes they champion and the things that inspire them. I've seen two episodes so far and cannot wait to dive into another. The first episode profiles Massimo Bottura, the chef behind Osteria Francescana, the third best restaurant in the world located in the idyllic Modena, Italy. His restaurant celebrates authentic Italian cuisine while taking on a modern approach, one that was for a while, difficult to adapt to. The second episode profiles the work of Dan Barber who is behind New York's Blue Hill and Blue Hill Stone Farm. He is championing an evolution in the way we farm and think about food and its origin. I highly recommend this series. To catch a glimpse, see the season's trailer, here.
The Orchard
Above, the Orchard home, in my hometown of Newport, RI, that made the WSJ this morning in an article discussing an uptick of real estate transactions for large homes. The house in Newport is a 16-bedroom home on the market for $11 million. It's owned by Richard Wurman, the creator of those TED talks we all know and follow. He and his wife have enjoyed the home as they have many grandchildren - he has even converted three of the rooms into different offices, each suited for a different business venture. Naturally, Lila Delman has the listing, see here. To read the WSJ article, see here.
The Shrimp at Sea - Richard Avedon 1967
This editorial first appeared in Vogue in 1967, shot by the legendary Richard Avedon in Greece. The editorial is a romantic adventure that starred supermodel Jean Shrimpton and French photographer Jeanloup Sieff. I love how even in our modern world, this editorial is still very much a narrative of love, lust, adventure and jet-set.
Summer Escapades
Of course, now that you've booked your stay at the Hotel Villa Feltrinelli, you'll need the wardrobe for your summer escapades. See my favorites, pictures above.
(1. '50s riviera meets Dolce & Gabbana. Polka-dot dress. Shop here. / 2. Valentino Sandals. Shop here. / 3. Lanvin straw hat. Shop here.)
Villa Feltrinelli, Italy
Behold! Some of the remarkable scenes at Hotel Villa Feltrinelli on the western shore of Lake Garda, Italy. The neo-Gothic villa was built in 1892, commissioned by the Feltrinelli Family as a summer home, an escape from the heat in Milan. It was later restored in 1997 by hotelier Bob Burns, of the Regent International. Guests can relax by the swimming pool on the property while enjoying home-made ice cream (!!!), enjoy the lush gardens with a book, or board the hotel's launch, Riva, for an afternoon on the water. Arrivederci!
Elsa
Monday vibes with Elsa Martinelli. Need that swimsuit...
Salty's Girls
We once had a boat named Salty's Girls as the term was used quite frequently to describe my Dad dubbed as "Salty" from his sailing friends, and the fact that he was surrounded by three girls for almost thirty years of his adult life. (Yes, and he's still sane). I think about all the challenging moments in my life and my Father has been there for all of them, encouraging me to press on. I consider myself quite lucky to have such an incredible Father. Wish I could be there today with you Dad along with your other girls, to get some scoops and go for a harbor cruise! Happy Father's Day! xx
Live It Up
As Father's Day nears the corner, I am thinking about my own JMH, but also, my JJH, my Grandfather, who passed away two years ago. He was a total man of leisure - a stubborn one at that, and one I hold responsible for my adoration of ice cream, among many other things. He would always joke about how Paris Hilton was coming over in her helicopter and how he was going to take her out on the town to the "Hotsy Totsy" after playing a game of tennis. He was a man who loved his simple pleasures, played tennis nearly every day of his adult life, schmoozed with the ladies at the yacht club and loved telling everyone about his garden he meticulously cared for.
Above: my Grandfather was interviewed by the local paper interested in what his summer plans were. His answer: "Play tennis and live it up. Go dancing and work in the garden." And people wonder why I'm an old soul....
Wellbeing with Brittany
It was a little over a year ago that I posted about Green Wagon, the brainchild of my dear friend Brittany. Today, I'd like to highlight her current work as a Certified Holistic Health Coach and Functional Nutritionist. Brittany launched her own company, Wellbeing with Brittany to help others find their path to wellness whilst using food as their secret weapon. C&C had the opportunity to sit down with Brittany and chat about wellness. Here, she "gets gutsy" and chats about following her passion, achieving a balanced life and the perfect salad dressing for summer:
Q:
Bravo, Brittany on launching Wellbeing with Brittany! Tell us a little bit about the inspiration behind your business.
A:
I created Wellbeing to combine my love for nutrition with my passion for helping people heal. Through
Q:
Tell me a little more the foundation of your program, "all disease begins in the gut"
A:
Through my training and education, I have come to understand that all health starts with the gut. All of our systems are interconnected and are impacted by the state of our microbiome. At Wellbeing, I focus on cleaning up this part of the body first and foremost. Once we have quelled the inflammation, which is the root of most health challenges, people thrive.
Q:
I'm always feeling a low around 4pm and end up grabbing a handful of pretzels or piece of candy. What do you suggest for a healthy snack?
A:
The purpose of a snack is to fuel your body in between meals. In my practice, I have my clients choose snacks that contain fat + fiber + protein. This keeps blood sugar levels balanced and deters cravings and overeating. My favorite snack is a hard boiled egg (protein + fat) with a few slices of avocado (fat + fiber) or coconut chia pudding (chia = fiber + protein, full fat coconut milk = fat). If you typically feel a slump at 4pm, eat your healthy snack at 3:15 to avoid any pitfalls and keep you blood sugar balanced.
Q:
The idea of achieving "balance" in mind/body/spirit is a goal we all strive for. Could you share any tips on how one might strive toward achieving more balance in our lives?
A:
I achieve balance by writing out my accomplishments, goals and what I am grateful for on a daily basis. Upon waking and before my mind goes anywhere else, I write down what I want to achieve that day and how it will bring me closer to my ultimate goal. I also jot down the names of people and things that I am grateful for and then I pour out whatever else is on my mind for at least one page. This exercise keeps me on track and clarifies what I need to do to keep moving me forward.
Sweating through exercise also keeps me balanced (and detoxed). My favorite place to sweat is BodyTemp. On the weekends, I find that getting outside, going for a walk or a hike, helps me stay balanced.
Q:
Summer is upon is! What are some of your favorite dishes to prepare for a dinner party?
A:
My key to a successful dinner party is in the dressing! I always use my hand blender to mix ingredients into a smooth consistency. My staples are my Apple Cider Dijon, which is nice and light over a green salad (recipe below) and my Miso-Tahini Dressing on my blog,(http://www.
Ingredients:
1 garlic clove
1/4 cup raw apple cider vinear
1/3 cup olive oil
2 tablespoons dijon mustard
1 teaspoon salt
Method:
Put all ingredients into a blender and blend until smooth.
Q:
We've chatted in the past about the concept of intermittent fasting. Could you elaborate a bit about this concept and why it might be beneficial?
A:
Periods of intermittent fasting will trim your waist line. Every time you eat, food is converted into energy and whatever is not needed immediately is stored as glycogen. The energy burned between breakfast, lunch and dinner is typically from those glycogen stores. If you are snacking all day, you will never use up those stores since it takes about 10-12 hours to burn.
The easiest form of fasting is between dinner and breakfast or lunch the next day. Have dinner at 6:30pm and then give your digestive system a break until the next day. This will allow your body to burn through those glycogen stores and shift energy metabolism so you start burning fat and producing ketone bodies.
Q:
What has been the most rewarding component of having your own business?
A:
Driving something that you are passionate about is a gift and a challenge, because you know that there is no giving up. It is my calling to do this work and it is all about what I put into it. Everything that happens is because of you, so when things happen you can really feel proud. Being rewarded with happy and healthy clients and getting good referrals is a reflection of my hard work.
To learn more about Brittany and her work, visit here.
Honey Ryder
Just perfection. Ursula Andress who plays Honey Ryder in the first James Bond film, Dr. No.