Long ago in the time of Louis the XIV this area was given the name ‘le Jardin de France.’ This ‘garden’ was thus named as the playground for the royal court, where they hunted, played and entertained themselves during and long after that era. That is the Loire Valley of France. The Loire is the longest river in the country and through the eons has carved out and deposited unique soil formations that give rise to the most diverse mosaic of terroirs and wine styles to be found in all of France. I recently spent almost a week hunting for the best wines in the region and found so much to love.

Let us begin at the river’s mouth in the area known as Pays Nantais for the port city of Nantes. This is Muscadet country. Muscadet is the name of the appellation made with the grape Melon de Bourgogne. There are a myriad number of appellations that include the name Muscadet.

When you drink Muscadet, expect freshness, lightness and purity. The type of wine you can drink on a warm afternoon with salads and shellfish. The best ones, which are age-worthy and can compete in the same arena as Grand Cru Burgundy, come from the top three Crus: Gorges, Clisson and Le Pallet. These are named for each village that showcases unique soil types including granite, Gabbro and schist. These volcanic rock deposits give the wines additional warmth and verve. By law they must have additional aging on the lees and a higher minimum alcohol level and lower yields in the vineyards.

They can be earthy, something akin to Chablis and every bit as serious. My favorite by far is Bregeon who known for making über-serious super cuvées that would make some Grand Cru white Burgundies blush; his are wines worth the search.

Moving east we come to the City of Angers and its sister city Saumur. This is the Anjou, home to one of Chenin Blanc’s most scintillating expressions in the appellation of Savennières. Savennières is always dry-bone dry in most cases-and expresses a unique mélange of schist, sandstone, granite and other volcanic soils unlike any other wine in the world. There are two special vineyards in Savennières that even have their own appellation: La Coulée de Serrant and La Roche aux Moines. Some believe La Coulée de Ser-rant from Nicolas Joly to be the greatest expression of Chenin Blanc, period. But if you want to delve deeper, you must try the Savennières from Château d’Epiré.

This estate’s first vintage was in 1868 so they have some expertise. Their Cuvée Speciale is from a parcel of deteriorated lava just above La Coulée de Serrant and it sings with minerality, tropical fruitiness with a long and penetrating Thnish.

Touraine is home to Château de Chenonceau the second-most visited Castle in France after Versailles. Its walls and spires hover over the Loire River with an air of nobility. Touraine is also home to the Loire Valley’s noblest of red wines in the area of Chinon. Based on Cabernet Franc, Chinon combines the rich gutsiness of what red wine drinkers want with a unique fioral component. And for my taste, there is none better than Domaine Charles Joguet. What makes this domain so special is not only the fact that they have some of the choicest parcels within the appellation, they are not afraid to express them. A tasting at the domain is a true thesis on terroir. Do not miss out on their bottling of Clos de la Dioterie from 70- to 80-year-old vines grown on a North-facing slope of sandstone, clay and limestone. flis is sexy, minerally and reThned-top class juice to say the least.

Another star in the constellation of great whites in the Touraine is Vouvray. Easy to say and easier to drink, it is made entirely from Chenin Blanc and grown on Tufa soils. Chenin Blanc shines, literally, in these wines with a greenish golden hue. It smells like honey, honeysuckle, beeswax and soil. It can be bone dry (sec) to luxuriously sweet (doux). Domaine Huet is one of my favorite producers. fleir wines hit all of the hot spots on my palate. But the one I drink most of is Domaine Champalou.

This tiny family estate produces the most charming version of Vouvray. It is airy but not watery and simply satisfying and a wine that is extremely versatile with food.

It is impossible to speak of the Loire Valley whites without including perhaps the two brightest jewels in its crown- Sancerre and Pouilly Fumé. These sister appellations are the darlings of the white wine world and the icons for any Sauvignon Blanc producer the world over. Sancerre lies on the west bank of the Loire while Pouilly Fumé is on the east. They share a similar geology with mixed soils of clay/ limestone filled with sea fossils and flint, which the French call silex. This combination gives these whites their verve, zest and complexity. The cult producer of the region is Dagueneau. Their whites sell for the same prices as Grand Cru white Burgundy and are as hard to find. But for me, Sancerre and Pouilly Fumé should be about serious refreshment. And the producer that typifies this style for me in Sancerre is Domaine Hippolyte Reverdy. Michel Reverdy makes the most buoyant and cleansing Sancerre.

It is the type of wine you can drink from noon to night, especially the warm ones. On the other side of the bank is Regis Minet’s Pouilly Fumé Vieilles Vignes (old vines from 30 to 80 years old). This Sauvignon Blanc is a bit creamier with more shades of green flint. It begs for oysters, clams and fish with creamy sauces. One night we had several bottles of both of these producers with freshly shucked Fine de Claire oysters with a squeeze of lemon-a flawless pairing.

In the Loire Valley, the white wines can lift your spirits and the reds will keep you warm. And I barely mentioned all the wonderful food: different Chevre cheeses, oysters, fresh fish and more. With all the great choices for wines, food and the beautiful scenery, it can make you feel, well, like royalty.

TERMS TO KNOW

SUR LIE

For Muscadet it means that the wine has remained in contact with the sediment (yeast, lees, etc.) over the winter giving the wine more depth and complexity.

BONNEZEAUX, QUARTS DE CHAUME AND COTEAUX DU LAYON Phenomenal sweet white wines made from Chenin Blanc grapes are picked by hand in several passes known as “tries” in French. Often botytized, these grapes are unctuously sweet and result in a delec-table wine similar to Sauternes.

QUINCY

An appellation known for Sauvignon Blanc similar in style to Sancerre Jasnières-a tiny appellation on the banks of the Loire River (small tributary to the Loire) based on Chenin Blanc. They are dry and refreshing.

PINEAU DE LA LOIRE

Synonym for Chenin Blanc

CHEVERNY

An appellation in the Touraine region based on Sauvignon Blanc but allowed to blend a little bit of Chardonnay. Great values.

TUFA

Limestone rock found particularly in the Touraine region. This is the same limestone quarried to make local churches, castles and buildings. There are homes still occupied along the riverbanks that have been built into the rocky Tufa outcroppings today.

ST. NICOLAS DE BOURGEUIL AND BOURGEUIL - Red wines based on Cabernet Franc.

The bohemian spirit is back and more sophisticated than ever.

Absinthe has offcially returned and is becoming more and more popular, as the rising popularity of the cocktail culture is gaining ground on every level. fie esoteric nature of this once-outlawed spirit is flnding its way into the educated bartender’s arsenal of cool items to learn about and master.

If you’re not too familiar with absinthe, it ranges from 90 to 148 proof and it tastes primarily of licorice or anise. It will always contain fennel and the very dangerous “grand worm wood,” which, in truth, is neither dangerous nor is it even wood.

As the three main botanicals are always present in absinthe, it will also contain proprietary and medicinal herbs that can give absinthe a range of colors ranging from none at all, to bright green and many in between. As a primary spirit in a cocktail or to the mere essence of a rinsed absinthe glass, the herbaceous and over-fortifled nature of this infamous spirit makes it an ideal candidate to turn a mundane cocktail into a highly prized, must-have libation.

Experiment with an absinthe-infused cocktail at home if you please, here are a few labels to try. Fortunately, drinks made with absinthe are also available at some of Honolulu’s favorite watering holes.

ABSINTHE ORDINAIRE – 92 PROOF

Aside from its craft pizzas, V-Lounge (953-0007, www.vloungehawaii.com) has a well-stocked bar-Absinthe Ordinaire included. One of the best-value absinthes to hit our state since absinthe was legalized in late 2007, it was created by Dr. Pierre Ordinaire in 1792 in rural France. Some believe that this is the original absinthe. It is not overly complex, but it does have all of the requirements that one looks for in a true absinthe. I would suggest making this your starting point as you journey into the world of absinthe. Try making fie Vesper and the Fairy.

Components:

1 oz. Absinthe Ordinaire
¹/2 oz. Fennel Infused
Handmade Tito’s Vodka
¹/2 oz. Lillet Blanc

Glass: Martini
Method: Build in a mixer glass fllled with ice and lightly shake the contents, strain up into a chilled martini glass and garnish with a fresh piece of charred aromatic fennel.

VIEUX CARRé ABSINTHE – 120 PROOF

This absinthe is intensely aromatic, slightly sweet and full of anise, menthol and herbal spice. Gastropub Pint + Jigger (744-9593, www.pintandjigger.com) has several bottles, and Dave Newman will make you a beautiful whiskey cocktail with absinthe notes.

Components:

1 ¹/2 oz. Templeton Rye ¹/2 oz. Amaro ¹/2 oz. Antica Carpano Sweet Vermouth 1 dash of Peychaud’s Bitters (1 dash Vieux Carré absinthe-rinsed rocks glass)

Glass: Vieux Carré absinthe-rinsed rocks glass
Method: Measure components into a mixer glass ¹/2 fllled with ice and stir the contents, strain up into a Vieux Carré absinthe-rinsed rocks glass and garnish with a fresh lemon swath.

ST. GEORGE ABSINTHE VERTE – 120 PROOF

For absinthe the way it’s been served for centuries, head for Trump Waikiki (683-7777, www.trumphotelcollection.com/waikiki). fie bar has the water decanter and slatted spoon absinthe cocktail device-watching the drink being made is fun and it’s even more enjoyable to consume.

fie flrst legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte opens with spicy black licorice and then slowly evolves into citrus and grass proflles with a dose of sarsaparilla. Because of the abundance of essential oils, it’s rich and viscous on the palate. Go the traditional route with a classic absinthe cocktail.

Components:

1¹/2 oz. St. George Absinthe Verte
1 sugar cube
3 oz. ice cold water

Glass: Footed crystal cordial
Method: Slowly drip water over a sugar cube resting on slatted spoon into 1 ¹/2 oz. St. George Absinthe Verte, the sugar will dissolve and the cocktail is ready to enjoy.

Joey Gottesman CSS, Spirit Specialist/Mixologist has helped develop some of Hawai’i's top bar programs. His dynamic approach to teaching mixology and ergonomic beverage engineering earned him the opportunity to make an impact with programs like the Four Seasons Manele Bay, The Ritz Carlton, Kapalua, The Westin K.O.R., Roy’s, The Hyatt Regency Waikiki, The Kahala Hotel and dozens of other notable restaurants around the state. He can be reached at joeygottesman@gmail.com.

ACCORDING TO FRENCH PHILOSOPHER JEAN ANTHELME BRILLAT~ SAVARIN, “A MEAL WITH~ OUT SOME CHEESE IS like a beautiful woman with only one eye.” Granted, he was a gourmand and noted aficionado of cheese, but there is no doubt that the right cheese can lend a certain elegance to a meal.

Here in Hawai’i, thanks to a confluence of different things in our community-a thriving foodie culture that embraces the farm-to-table movement as well as grocers and other specialty shops that offer a selection of cheeses-there has been an uptick in availability. All options-from imported to Hawai’i-produced-make these very interesting times for veteran cheese-lovers as well as rookies who aren’t sure where to start. Since artisan cheeses tend to be grouped by their region of origin, we explore some of the local producers who are keeping our islands supplied with curd.

Some local dairies have been around for a relatively long time, such as Surfing Goat Dairy. Others, like Naked Cow Dairy, have been around for just a few years. One thing that they all have in common: dedication to their craft and a loyal fan base.

For more than a decade, Hawaii Island Goat Dairy (www.hawaiiislandgoatdairy.com) has been offering up both goat cheese and goat milk feta from their Ahualoa farm-stead. Proprietors Dick and Heather threlfall have mixed, tasted and experimented to create a variety of goat cheese flavors including chipotle pepper, garlic-dill as well as mac-nut basil pesto. As for their version of feta-it doesn’t get any fresher. the brine-aged cheese is vacuum-packed, and once opened, is as salty and tangy as intended. Maui isn’t short on producing goat cheese either-the Valley Isle is home to Surfing Goat Dairy (www.surfinggoatdairy.com). the award-winning brand has three kinds of goat cheese available, from their “Paradise” line, to the herb- or fruit-infused “Aloha” selections, to their top-of-the-line “Shark Bites”-made with premium ingredients such as truuffles and flecks of 23kt gold.

But goat cheese is just the beginning if you’re bound for Whole Foods (www. wholefoods.com). the grocer’s cheese department is a one-stop shop for creating your perfect cheese board or scoring a block of Gruyere for a fondue party. And with a cheese specialist behind the counter on standby, feel free to ask questions and get recommendations.

On O’ahu, Naked Cow Dairy (www.nakedcowdairy.com) holds the distinction as being the only cow milk dairy on the island. When the dairy started its cheese making efforts a year ago-making Naked Cow the first-ever cow milk cheese producer in the state-supporters came out and put their money where their hearts were. Now, the Wai’anae-based dairy is supplying local restaurants like Chef Mavro with their farmer’s cheese, mozzarella, feta and more.

Over on O’ahu’s North Shore, Hawaiian Fresh Farms (www.hawaiianfreshfarms.com) is producing what they brand “Hawaiian style goat cheese.” their offerings come from goats of diverse bloodlines that are flavored with Hawaiian chili pepper, mac nut and honey and plain.

In keeping with the farm’s philosophy of sustainability and organic farming, the chili pepper and honey used to flavor the cheeses are also produced on the farm.

THERE IS A LONG LIST OF HIGH EXPECTATIONS THAT GREAT RESTAURANTS MUST UPHOLD, YET THE MOST IMPORTANT TASK of any renowned restaurant these days is to provide a place of escape, a realistic fantasy that’s free of troubles, where all that matters is you and your palate. And the newly crafted Monkeypod Kitchen by Merriman in Ko Olina on O’ahu, as well as its sister restaurant in Wailea, Maui, fulThlls this vital responsibility.

Hand-tossed pizza pies, fresh island Thsh and homemade cream pies, not to mention the 36 craft beers on tap-each served at an optimal 29 degrees are prime examples of the fact that Monkeypod Kitchen has truly mastered the art of food, drink and merrymaking, served with aloha.

Peter Merriman has long-been regarded as a culinary pioneer and one of the founders of Hawaii Regional Cuisine, who draws inspiration from the people and products around him.

“Everything on our menu is locally sourced and of the highest quality. Patrons love that we are a socially conscious company. We are dedicated to limiting our impact on the environment and we always try to do the right thing,” he states. “We celebrate the art of craft in everything we do.”

By ofiering Thsh that is caught that same morning and using vegetables harvested that day has resulted in a premier gourmet interpretation of local ingredients as well as a commitment to the local producers and economy.

Monkeypod Kitchen by Merriman made its mark on Hawai’i's dining scene in 2011 in Wailea, and the recent move to O’ahu this past January only expanded and elevated the restaurant’s reputation.

“I love casual dining with great quality food and drinks, and a fun experience,” Merriman says. We wanted to bring Monkeypod Kitchen to O’ahu because that’s where all the people are-so it seemed only Thtting.”

Merriman, chef Todd Constantino and the rest of the kitchen stafihave a Thrm grasp on perfecting classic cuisine with a modern flair. Constantino especially brings a fresh take on international favorites to the menu.

For instance, there is the best-selling lunch appetizer of Pumpkin Patch ravioli ($9.95), which features kiawe-roasted squash, chevre, spinach and sage brown butter, and a superlative selection of makai fresh day boat Thsh, including sesame-crusted mahimahi ($32.95) served with coconut mashed Molokai sweet potatoes drizzled with spicy lilikoi sauce. Monkeypod Kitchen’s meatier dinner entrées boast a persuasive grass-fed, hormone-free, peppercorn-rubbed Thlet steak ($34.95) beautiThed with Kona coffee honey butter and spicy paniolo onions, accompanied with the local vegetable of the day and jasmine rice or wood-roasted garlic rosemary red bliss potatoes. And for a taste of Italy, opt for fresh gnocchi ($18.95) presented with local chard, sautéed mushrooms, tomato coulis and chevre.

The list of American classics spans the realm from Hamakua wild mushroom wood-Thred pizza complemented by white sauce and truthe oil and garnished with Parmesan and thyme, to a myriad of flavors exquisitely brought to life in the restaurant’s Pete’s Classic Burger ($16.95) with Maui beef, umami mushrooms, gruyere cheese, arugula and horseradish cream. Yet, it’s always best to go with the chef’s recommendation, especially if it’s from Merriman himself.

“My favorite item on the menu is the saimin ($13.95) because I love noodles, and we buy fresh local noodles and serve our saimin with organic broccoli and kalua pig,” Merriman says of the saimin, which consists of Iwamoto family noodles served in a dashi soy broth garnished with green beans, bean sprouts, red onion, cilantro, mint and peanuts.

“Our interpretation allows the predominant natural Thavors of the food to come through. If you combine too many Thavors, you’ve disguised the food and you’ve confused the palate,” says Merriman, who caught the attention of the James Beard Foundation with his initial restaurant, Merriman’s Waimea, and earned his place as a finalist in the “Best Chef Northwest and Hawai’i” category on three separate occasions.

But Monkeypod Kitchen’s handcrafted entrées shouldn’t overshadow the decadent desserts for which the restaurant is acclaimed. In pursuit of the perfect pie? Save your fork to dig into one (or more)

of the various cream pies: chocolate, banana, coconut or strawberry. Tropical Dreams gelato and sorbet also can make for an even sweeter ending to your meal.

And while you’re sipping on one of the many beers from top breweries and microbreweries from around the world or enjoying your pick from a list of wines or culinary cocktails made from unique ingredients such as açaí spirit, coconut water and Kula lavender, don’t be surprised if you find yourself in the company of A-list celebs, who, according to Merriman, often frequent the restaurant.

“[On Maui,] there have been quite a few celeb sightings at Monkeypod,” he confirms. “Facebook founder Mark Zuckerberg, Owen Wilson, Steven Tyler and Alice Cooper are just some of the most recent celebrities who have dined with us.”

“But celebrities aside, we have a strong clientele of both locals and visitors. Many people come back two or three times during their vacation to try out diflerent menu items,” Merriman adds.

Monkeypod Kitchen is open daily for lunch and dinner from 11:30 a.m. to 11 p.m. (happy hour runs from 3 to 5:30 p.m.) with live musicians entertaining guests well into the evening.

Merriman says, “Like the monkeypod tree, Monkeypod Kitchen thrives on the spirit of the Hawaiian Islands. ffe aloha spirit nurtures everyone that acts under its canopy. By living aloha, and recognizing how lucky we are to live in Hawai’i, we hope that the grass is always greener under the Monkeypod Kitchen tree.”

Monkeypod Kitchen by Merriman Ko Olina, O’ahu, is located at Ko Olina Station, 92-1046 Olani St. and Monkeypod Kitchen by Merriman Wailea, Maui, is located at 10 Wailea Gateway Place, Unit B-201. For more information, call (808) 891-2322 (Wailea), (808) 380-4086, or visit www.monkeypodkitchen.com.

A Maui retreat redefines R & R.

A CALL BUZZES IN AND I FRANTI~ CALLY DIG INTO MY PURSE TO FIND THE NOISY CULPRIT. “SORRY,” I TELL MY GUIDE MATTHEW MURASKO, WHO SMILES, SEEMINGLY UNAFFECTED BY MY TECHNOLOGICAL FAUX PAS.

I POWER THE PHONE COMPLETELY OFF°SOMETHING I HAVEN’T DONE IN MONTHS°AND WITH THAT CLICK, MY LUMERIA TRANSFORMATION BEGINS.

Situated along six ocean-view acres on Maui’s north shore, this 24-room luxury educational retreat redefines rest and relaxation. And while its deluxe accommodations come with all kinds of creature comforts, there are two things you won’t find here. “No televisions, no telephones-there’s already enough input in our lives,” explains Mathew Murasko, Lumeria’s director of partnerships.

It’s the first of many clues that Lumeria is no ordinary place. Another hint is its history.

Originally built in 1909 by sugar baron and politician Henry Perrine Baldwin as a senior home, its later incarnations included a WWI military facility, a seminary dormitory, and barracks for pineapple workers. After a decade of being left vacant and neglected, award-winning architectural conservator and interior designer, Xorin Balbes, stepped in. He purchased the property in 2009 and went straight to work restoring it. Lumeria welcomed its first guests two years later.

While traces of its rustic plantation past are seen in the wide-hipped roofline and expansive porticos, a tour through the guest rooms reveals Balbes’ impeccable aesthetics. Each individually decorated space features crisp whites offset by bold wooden furnishings and glamorous four-poster beds as a focal point.

Lumeria is the kind of place where rooms are given names like Mo’o and Honu, where footwear is removed at the lobby entrance, and where you’re on a first-name basis with the head chef. And unlike other posh getaways, which come standard with infinity pools and valet service, complimentary amenities here include yoga classes, morning and afternoon meditation and organic farm-to-table breakfast served daily. We make our way to the kitchen, where chef Craig King is enveloped in a steam cloud rising from a gigantic pot. Affectionately referred to as “head of fuel,” King is often seen pacing between here and an organic garden just steps away. Right now he’s concocting a leafy-greens soup as part of the Lumeria Glow Cleanse-an all-liquid meal plan available to both visitors and locals.

Within minutes, King slides his signature Tropi-Glow Juice (pineapple, apple, coconut, ginger) across the table, named as such “because everyone loves it so much,” he says. One sip in, and I’m sold-and most definitely in love. Between giant swigs, I nod in agreement as King explains how the cleanse is just another piece of the Lumeria puzzle. “There’s a renewing foundation here and it really is an educational experience.

It’s learning through food,” he says.

Where was this class when I was in school? I wonder, tipping my glass to get that final drop of Love Juice. “Okay, now just listen,” Murasko says as we move to the expansive courtyard just outside the kitchen. In that moment, I realize how loud silence can be. The birds are twittering in sync with wind-blown chimes hanging on a nearby tree. Palm leaves patter with the breeze. And then something really novel emerges-the sound of my own breath. I snap out of this accidental meditation session and notice Balbes walking towards us. Dressed in all white and with a deep smile, he is the picture of tranquility. His gentle enthusiasm overflows as he speaks of the retreat’s learning opportunities.

Here at Lumeria, he says, the educational component is not only important-it’s required. Overnight visitors must take part in one of the many programs offered, including Hawaiian history, metaphysics and horticulture. Luckily for guests, Lumeria utilizes Maui’s natural wonders as its classroom. And as it turns out, they’ve also enlisted some of the island’s finest teachers. Guests may follow respected healer Lei’ohu Ryder through Kahakuloa’s Kukuipuka heiau (temple); or stay closer to home for a Native Hawaiian botanical tour around the six-acre property with ‘Ekolu or Puanani Lindsey of Maui Cultural Lands. Delve into nature with horticulture classes with Anne Gachuchi of the Home Gardening Support Network. Ready for a surf session? Big-wave pioneers Dave Kalama or Buzzy Kerbox will be your guides. Ladies can opt for women-specific instruction with local stand-up paddle ambassador Suzie Cooney. Wellness classes include Feldenkrais classes with Skeeter Tichnor and Chrissy Kapoor and aromatherapy classes with Arin Igraham. Additionally, yoga instruction includes Anusara Yoga and musical yoga evenings, also with Tichnor and Kapoor. All of these things are meant to shift the way guests live their lives, Balbes says, explaining that, “Instead of checking out, this is about checking in.” And with that, it clicks. Lumeria is not a place for postponing daily stresses. Rather, it’s a place to recalibrate and emerge with a renewed purpose.

While Lumeria has plenty to offer guests, its real magic lies in what isn’t there, like that pile of proposals you’ve been meaning to look at, that garage door that needs fixing-and yes, even that pesky cell phone that won’t stop buzzing.

www.lumeriamaui.com.

Head for Sumptuous South Beach.

ALTHOUGH THE SUN HEATS THINGS UP ALMOST YEAR~ROUND IN SOUTH BEACH, FLA., IT’S NOT JUST THE SHINING RAYS that make this Miami neighborhood such a hot spot for luxury travel. Afiectionately nicknamed “SoBe” by the locals, this lavish location sits at the southern tip of Miami Beach just east of downtown Miami and encompasses all the barrier islands between Biscayne Bay and the Atlantic Ocean.

A true hotspot for celebrity sightings and high-end shopping, the area has quickly become known as a 24-hour city and is the place in Miami to see and be seen, from sipping afternoon cocktails at a beachside lounge to dining amongst the stars on decadent multi-course rooftop dinners. Whether it’s the beautiful places, beautiful weather, or beautiful people that catch your eye, there’s no denying South Beach’s sensual allure that contains the uncanny ability to satisfy even the most potent of wanderlusts for luxury-seeking travelers.

The Inn Crowd

The neighborhood of South Beach saw its biggest architectural revolution in the early 1930s with a Streamline Moderne Art Deco architecture style influencing most of the beachfront properties’ modern, yet classic design. The prevalence of the style gave the South Beach area almost instant bragging rights as the world’s largest collection of Streamline Moderne Art Deco architecture. The title remains even today, as most of the hotel properties have remained true to this Hollywood-esque style, with many hotels boasting renovated floorplans of the neighborhood’s original inhabitants.

One such hotel is The Villa by Barton G (www.thevillabybartong.com) a boutique luxury hotel housed in the former home of late fashion designer Gianni Versace. Known as the Casa Casuarina during Versace’s time spent living at the mansion, the newly renovated 190,000-square-foot hotel, restaurant and event space features 10 exquisite hotel suites with amenities ranging from a personal butler and Italian marble bathrooms to the Thousand Mosaic Pool and private rooftop lounge to refined continental cuisine at the hotel’s pebble-mosaic Dining Room.

Just a few blocks from Versace’s former home sits yet another historic building with roots dating back to the romantic 1930s. Built in the classic South Beach Art Deco style by renowned architect Henry Maloney when guests like Ernest Hemingway would regularly frequent the establishment, The Angler’s Boutique Resort (www.theanglersresort.com) at South Beach has been meticulously restored back to its Old Florida charm and splendor with extreme care being spent to cater to the modern needs of savvy travelers. This family-owned boutique luxury hotel is centrally located between the beach and the hottest shopping district in South Beach, and features four buildings with 45 spacious suites, each with its own private entrance. Not only is this hotel the only resort in South Beach with outdoor Jacuzzis, but it also features a spectacular spa and one of the area’s best restaurants, 660 at The Angler’s (786-594-5811) where Chef Carlos Torres ofiers visitors the chance to taste the true flavor of South Beach with his nuevo Latin fusion menu. 660 is the hotspot for Saturday and Sunday brunch, with Torres’ ceviche and short rib empanadas delighting the palates of these late risers.

For a departure from the ordinary, The Setai (www.thesetaihotel.com) ofiers what is undeniably one of the most sophisticated stays in town. All at once, this oceanfront resort is serene yet vibrant with its blend of Art Deco and Asian influences. Whether staying at one of the 85 suites in The Art Deco Building or in one of the 45 suites in The Tower, this ffve-star property caters to the every whim and desire of their guests, even ofiering three azure pools maintained at three separate temperatures for discriminating swimmers. Even with lush landscaping and decadent dining, the star of this hotel is The Spa at The Setai (305-520-6900), which ofiers treatments to restore and realign the body and spirit in specially designed spa suites overlooking the ocean and pool.

IN GOOD TASTE

Despite South Beach’s prime spot on the Atlantic, this coastal destination oThers culinary-inclined travelers infinitely more to taste than simply the catch of the day with its melting pot of cultural cuisines and world-class restaurants run by industry-leading chefs. For fiendish fashionistas looking to start their mornings oThin style, the News Café (www.newscafe.com) oTh Ocean Drive is the perfect spot to sip creamy cappuccinos while soaking in the morning sun and people watching. A favorite morning stop for former South Beach resident Gianni Versace, this quaint sidewalk café has become a landmark in the area with its comprehensive selection of international papers and magazines to choose from.

Any trip to Miami would be amiss without sampling some authentic Cuban cuisine, and Larios on the Beach (305-532-9577) serves up some of the best around. fle restaurant is owned by Gloria and Emilio Estefan and is the perfect place to sample some festive Cuban home cooking (and a mojito or two) before heading to the beach for some afternoon sun.

When it comes to lavish provisions, South Beach has everything covered with spots like Escopazzo Organic Italian Restaurant (www.escopazzo.com) charming diners in their exclusive, 90-seat, Tuscan-themed space where it’s not uncommon to enjoy a seven-course tasting menu seated next to an A-lister while enjoying a bottle of one of their 400 diTherent labels of wine. For one of the area’s finest steakhouse experiences, travelers need look no farther than the carnivores dream at Red, the Steakhouse (www.redthesteakhouse.com) oThWashington Avenue. It’s here that Brad Friedlander serves up the most excellent steaks around, but even though his certified angus beef is what draws most people to this South Beach spot, it’s his specials that keep locals coming back-the chef is known for sourcing his purveyors very distinctly and only uses the freshest ingredients possible. Tip: never pass on the king crab when it is in season.

For South Beachers, dinner is just the beginning of the story. fle way to dine in South Beach starts with a late dinner reservation, followed by a series of nightcaps imbibed at local hotel lounges and swanky nightclubs. One of the best spots to grab after-dinner drinks is on the top Thoor of the Lincoln Road Parking Garage at Juvia (www.juviamiami.com). fiis multi-use space is fllled with more than just stagnant sports cars; it features shops and event spaces and the very cool Juvia rooftop lounge, where guests can sip caipirinhas and martinis while looking out on one of the best views of the city.

Modern Amusement

Venturing out in South Beach is a breeze with tons of places to explore, shop and play. Aside from the obvious sandy stretches of public beaches, this area boasts many other ways to relax and unwind in true South Beach fashion.

When it comes to quality shopping, the fashion district on Collins Avenue is the place to go. fiis stretch of stores spans 5th and 9th streets just steps away from Ocean Drive and boasts designer storefronts like Armani, Versace, Nicole Miller and more. For a more local shopping experience, fie Webster (www.thewebstermiami.com) offCollins Avenue is a Neiman’s-esque 20,000-square-foot luxury multi-brand boutique that offers three levels of luxury fashion, photography and entertainment shopping. Local favorites include Alchemist (www.shopalchemist.com), a local designer with a shop in the Lincoln Road Parking Garage (www.1111lincolnroad.com), and BASE (www.baseworld.myshopify.com) for menswear in the Delano Hotel.

The Delano Hotel (www.delano-hotel.com) also plays host to one of the area’s newest and most exquisite spas in the neighborhood: Club Essentia Wellness Retreat at Delano (formerly the Agua Spa). fiis 3,500-square-foot rooftop spa continues to offer a classic spa menu and has added on new groundbreaking preventative-aging procedures, focusing on the augmentation and restoration of each client’s energy, vitality and vigor. Key treatments include personally formulated IV supplementation, hyperbaric chambers, cellular therapy, hormone replacements, Botox and dermal flller administration as well as Viora laser and radio frequency treatments.

For more adventurous souls, the city boasts everything from Miami Culinary Tours (www.miamiculinarytours.com) to scooter tours by Roam fiere (www.roamthere.com) that take guests on a whirlwind trip through South Beach’s famous design district with stops at local art galleries, fashion houses (Gucci, Louis Vuitton, etc.) and famous street art installations. But the ultimate excursion is a custom cruise aboard one of Water Fantaseas (www.waterfantaseas.com) premier yachts. fiis quality company offers full- or half-day excursions ranging from romantic cocktail cruises to a “star” gazing cruise that takes guests on a guided tour of the many sprawling residences along the waterfront.

Through the Hawaii Autism Foundation, proper treatment is more accessible than ever.

WHEN FILM PRODUCER JULIANNE KING AND HER CIN~ EMATOGRAPHER HUSBAND, DON, learned that their three-year-old son, Beau, had autism, they did what any good parents would do: they started researching.

“When you get the diagnosis, oftentimes there is not a support system in place,” says Don. “fie doctors you see may not have the treatments to help, so they say, ‘good luck’ and send you out the door.”

Due to the fact that in recent years the number of children diagnosed with autism has signiflcantly increased, limited resources toward researching and treating the spectrum disorder present a weighty problem. Today, autism affects nearly one in 88 children, including one in 54 boys. Approximately one to 1.5 million Americans live with autism-making it the fastest growing developmental disability, with a 10 to 17 percent annual growth rate.

“It was such a sudden rise in numbers that there was no infrastructure to deal with the disorder,” says Julianne. “fius began our journey searching for healing and support.”

Soon after their son’s diagnosis, Don and Julianne started a monthly support group at their home for parents of children with autism. In 2007, group members founded the Hawaii Autism Foundation (HAF)-a 501(c)(3) nonproflt organization that provides fund-raising support to educate and help families flnd and fund treatments for autism spectrum disorders-where Juli-anne serves as the foundation’s president while her husband serves as its secretary.

Since its inception, HAF has helped bring mainland autism specialists to Hawai’i for consultations, awarded scholarships to cover treatment costs not covered by insurance and implemented numerous programs to find out the specific underlying medical conditions for each child.

“When our son Beau was nine years old, he started biting his hand, so we flew him to the mainland to see a gastroenterologist who only sees children with autism,” says Julianne. The Kings learned Beau had colitis and acid reflux. Soon after they began to give Beau the correct medication, his hand-biting behavior stopped.

“Instead of medicating all children with autism with something like an anti-psychotic drug, it’s important to find out what the underlying medical conditions are,” says Julianne.

“It is difficult to treat kids with autism because they cannot express themselves as to what is really bothering them, which is why it is so essential to have specialists who are trained and can get past that lack of communication,” adds Don. “The public’s attitude is changing now that we can see kids are improving with treatment,” says Don.

By creating financial support for parents to receive medical treatment for their autistic children, HAF aims to foster a future in which a person with autism can possess the necessary skills to work after finishing school. “If you have early intervention while the child is still neurologically developing, you have the chance of getting them independent enough so they can read, talk and be socially trained,” says Julianne. “There is going to be a new wave of kids graduating and the infrastructure to support them post-graduation is not out there.”

Equally as important as providing sufficient and correct treatment for children with autism is supporting the families behind them. “You need to support families holistically, meaning body, mind and spirit,” notes Julianne. “Dealing with autism is so stressful financially, spiritually and emotionally. Our foundation is trying to create support for all those facets, not solely the medical needs of the child.”

One such avenue of support is a proposed collaboration between HAF and Kailua’s YMCA in which parents of autistic children can have a support group as well as participate in various exercise activities such as swimming with their children.”

Part of an initiative called “Caring for the Caregiver,” the program hopes to strengthen family bonds and alleviate stress. “Oftentimes when parents have a child with autism, they completely let go of taking care of themselves physically and mentally,” says Julianne. “Our hope is that programs like the YMCA initiative will create strength and get families to a point where they feel balanced.”

Despite the countless obstacles and sources of stress that come with raising a child with autism, Don and Julianne are able to radiate not only a positive, but also a pro-active attitude. “This is the most extreme parenting,” says Julianne. “It has influenced our lives so tremendously and has really brought out the advocate in us.”

“The people make all the difference,” adds Don. “Working with kids diagnosed with autism is one of those areas in which the people involved not only have to have the expertise, but also have to have the right personality traits. Many kids initially do not want to comply, but it is amazing to see how these specialists are able to get them to cooperate, progress and open up.”

Those wanting to hear more about Don and Julianne’s personal journey with their son Beau can view Beautiful Son, a documentary produced and directed by the couple in 2007. “As a parent I felt there was not enough information out there and when we connected with other families and specialists really trying to figure out the biology behind autism, we realized this was an issue people needed to know more about.”

For more information go to www.hawaiiautismfoundation.org

IN MOST OF THE WESTERN WORLD, THE CRAZE FOR KOREAN COSMET~ ICS HAS JUST BEGUN, THANKS TO THE POPULARITY OF PER~ FECTING BB CREAMS, BUT THE secrets of Korean beauty have been available in Hawai’i for more than 25 years.

Amore Hawaii, a boutique within Palama Market, opened on King Street in 1987, and is now enjoying the attention received from Amore Pacific brands including Iope, Laneige and Sulwhasoo.

CLOCKWISE FROM LEFT: SULWHASOO Concentrated Ginseng Cream $220 from NEIMAN MARCUS; SULWHASOO Concentrated Ginseng Oil $200 from NEIMAN MARCUS; TOUCH IN SOL "Feel Like Honey Moon" skin base $16 from WWW.TOUCHINSOLUS. COM; TOUCH IN SOL "I'm Very Useful Makeup Boomer" highlighter $16 from WWW. TOUCHINSOLUS.COM; AMORE PACIFIC Future Response Age Defense Crème $195 from SEPHORA; AMORE PACIFIC Time Response Skin Renewal Creme $450 from NEIMAN MARCUS; IOPE Super Vital Extra Moist Softener $60 from AMORE HAWAII at Palama Market Makaloa; and CHIA SEED Moisture-holding Cream $31 from THE FACE SHOP.

At fle Face Shop, owner flomas Kim says that he’s been watching Western brands jump on the bandwagon over the past year.

“fle Face Shop came up with collagen products years ago,” Kim says. “Now Revlon has introduced collagen mascara. It’s fun to see how everything is evolving, and I can see it becoming more competitive in the next few years, but that’s good for customers because it leads to more innovation.”

Innovation has been key to the growing popularity of Korean beauty products. Korean giants such as Amore Pacific and fle Face Shop have been aggressive in delivering the benefits of Asian medicinal ingredients, as well as seeking out new ingredients.

Sulwhasoo is known for incorporating ginseng extract with antioxidant and anti-inffammatory properties that help to combat excess sebum and help tone skin.

Last year, fle Face Shop recently introduced a chia seed line that uses the seeds’ omega-3 fatty acids and moisture content to hydrate skin. flis year, the company is introducing a cream derived from Baeknyeoncho, a Jeju Island cactus that is said to live for 100 years.

Another Korea-based company, Touch in Sol, has developed products for younger users, including highlighting BB creams, illuminating “I’m Very Useful Make-up Boomer,” and hydrating “Feel Like Honey Moon”

skin base. flese are available in the United States through www.touchinsolus.com.

Kim says the race for beauty is not merely a point of vanity in Korea, where careers are dependent on how good one looks.

“Photos are attached to job applications,” Kim says. “flat would be illegal or discriminatory here, but there, they screen people that way. fle way you look is important in determining what kind of job you can land.”

He says he sees some of that mentality here, but it’s also getting people to consider the health of their skin. “Before, people would cover up the issues they have. Now, the know they need to work on their foundation, so are taking care of their skin.”

Soft touches for any springtime fête

Ah, the flowers that bloom in the spring with their riots of color and kaleidoscopic selections~ they are truly the inspiration for the romantic days of springtime.

THINGS TO REMEMBER:

* If you place a penny in the water for the tulips, the blooms will rise to full attention in the vase.

* Hyacinth stems are delicate. If you use an oasis (floral foam for creating arrangements), take a pencil or knife, and pre-make the hole that this blossom will go into.

* Change the water in your vases every two to three days. Remove all leaves that are below the water line to lengthen the life of your flowers.

* To extend the life of your arrangement, add sugar, 7-Up, a touch of corn syrup or crushed aspirin into the water. Don’t have any of the above in your cupboard? Buy floral food from your local floral supply house.

Steven Boyle’s Design team created a spring-inspired look at Hanaiakamalama (The Foster Child of the Moon), or Queen Emma Summer Palace. The Palace’s romantic past served as a retreat for Queen Emma of Hawai’i from 1857 to 1885, her husband King Kamehameha IV, and their son, Prince Albert Edward. If ever there was a more romantic location for a tea party, day with mom, garden feast or wedding, we can’t name it!

First, a little more about its history (as delightfully explained by the Daughters of Hawai’i who maintain the Palace and ofier guided tours for guests from every corner of the world): The Palace was built in Boston in 1848 and shipped around Cape Horn to this site in Nu’uanu Valley. Here, it was assembled on land owned by John Young II who then gave the land and house to his niece, Queen Emma, in 1857.

Now, in your mind’s eye, think about the history and about the beautiful grounds that served as our inspiration for this spring garden table set and floral arrangements. Our table was draped with a dupioni silk cloth that was hand-painted with plumeria blooms. This vivid tablecloth was the backdrop for the complementary flowers. We selected a bird-cage, ceramic eggs (an inspiration from Easter) as well as glass footed containers and Asian ginger jars. Each of these easily attainable items can be placed throughout your home for a spring look.

When it is time to set your dinner table, all may be gathered and displayed on the table for your special guests. Our spring blossoms include hyacinth, since these delicate blossoms are both a spring favorite and very aromatic. Peonies, garden roses, tea roses and hydrangea also added to our garden feel. Tulips, sweet peas, variegated ivy, hanging amaranths and ranunculus completed the ffnal touches. Aside from pastels being the shades of the season, we focused on the soft hues because they capture the wistful essence of the grounds and Palace.

Event designer Steven Boyle’s high-end design concepts have captured the imagination of his clients worldwide. His award-winning style has been recognized by multi-national organizations, hotels and destination management companies. For more information, visit www. stevenboyledesign.com.

Alice Robinson finds domestic bliss on Diamond Head Road.

For much of Alice Robinson’s life, Ha wai‘i represented an ancestral home from which tragedy had estranged her

For much of Alice Robinson’s life, Ha wai‘i represented an ancestral home from which tragedy had estranged her. “I was born here, but my mother died in childbirth. So my father took me away to his family, and I didn’t come back to Hawai‘i until I was 21 years old,” says Robinson.

Her return to the islands was as almost as dramatic as her departure. She arrived in Honolulu at the age of 21 after being sent for by her grandmother, Alice Kamokila Campbell. “It was the first time I had ever met her,” remembers Robinson.

Her grandmother was one of James Campbell’s four daughters. For Robinson, that first trip was a remarkable introduction to the legacy her family carries in Hawai‘i. James Campbell arrived in Hawai‘i on a whaling ship in 1850 with carpentry skills. When he died in 1900, he left a trust representing one of the largest private landowners in Hawai‘i.

While the business of her life continued in Monte Sereno, Calif., Robinson began rediscovering the land where her great-grandfather had made his fortune through trips back to the islands.

“I made trips back and forth during the years to visit with my brother, Jim Growney. I would visit my brother each year.”

Robinson began thinking about returning to the islands to live when her last of her four children was out of college and her friends began to retire.

“Then people I knew started to retire and and move to the desert, and while I like the desert, I thought, ‘that’s not where I want to live.’ I knew that I wanted to return to Hawai‘i, where all my family was. I have many close cousins here along with my brother, niece, daughter and grandchildren.”

Settling first in a condo on the Gold Coast, Robinson went to see the home of real-estate developer Jim Schuler and, “It was instant love.”

Robinson was smitten with the home’s location, which sits between Diamond Head Road and the ocean. The house sits downslope of the road, blocking traffic noise and allowing for unobstructed views of the Pacific. Once a Japanese-inspired home designed by Vladimir Ossipoff, Schuler had done a sizeable remodel connecting its pod-style areas into a larger structure.

“When I moved in it was more California Modern in style. I wanted it to feel like Hawai‘i,” says Robinson, who can claim Hawaiian blood through her great-grandmother, James Campbell’s wife, Abigail Kuaihelani Maipinepine.

“All the carpets came up and we found these beautiful old ‘ohi‘a floors underneath that had to be redone. I gave my California art away to my four children and began to collect local art.”

Her home is filled with a who’s who of Hawai‘i artists: D. Howard Hitchcock, Yvonne Cheng, Hiroshi Tagami and John Young. Above her center stairs hangs a stunning Madge Tennent—a painting she purchased at auction by keeping her “face straight and paddle up.”

Koa bowls fill every counter. It’s a collection of art and Hawaiiana she describes as a collaboration with her first cousin, interior designer Mary Philpotts.

“She worries about me because I tend to clutter, and it drives her crazy,” says Robinson with a good-natured laugh.

Robinson clearly treasures this home and time in her life. Children and grandchildren stay weeks on end. Her grandsons keep their turtles in her kitchen and delight in the gigantic koi tended in her courtyard by the same man who cares for Ala Moana Center’s.

“He even performed a surgery on one!” Robinson says. “I love being in this house. I love when my family is with me … and my grandchildren can whale watch right from the living room window. It’s a thrill.”

A QUICK GLANCE AT THE ART-CLAD WALLS AND IMPECCABLY ARRANGED FURNITURE, IT’S EASY TO CONCLUDE THIS WAS AN art collector’s home-or at the very least, a home belonging to someone with an appreciation for it. But the house of an artist? There were no traces of half-empty paint tubes, dirty brushes or rolls of unstretched canvas lurking in some corner room. Apparently, artistic and uncluttered are not mutually exclusive-not for Kelly Sueda. Should a picture paint a thousand words, those displayed in his Wilhelmina Rise residence say plenty about the person who selected them.

“When I look at [artists' works], and if I see something that I can’t do or have a great appreciation for…I want a piece of it-I want to be reminded of it and incorporate it into my life,” says 40-year-old Sueda. Incorporate he does. From the salon-style arrangement in the bedroom to the eclectic pieces peppered throughout the living room, dining area and study, there are plenty of reminders that Sueda can continually reference. And after more than two decades of browsing and buying, one can imagine he’s accumulated an impressive assortment.

An accomplished artist in his own right, Sueda, born and raised in Hawai’i, has long been immersed in the art world, both as a painter and art curator. And he is no stranger to the Honolulu Museum of Art-having taken a stab at co-chairing last year’s Kama’aina Christmas and now chairing this year’s Contempo event, solo. But even before his career took flight in those arenas, when it came to collecting, the “collector bug” had bitten Sueda at a very early age. “My whole life i was like that,” Sueda explains. “I remember as a kid, I’d always have a collection of posters… right after I graduated high school, I had this kick of wanting to collect pipes-old, wooden pipes.”

From posters and pipes to shells and baseball cards, it seems that focusing his attention on particular items came naturally. But when he started a serious art collection, the childhood hobby evolved into a personal passion, which took root in during his days in the Academy of Art College in San Francisco and the University of San Francisco. The normal reaction most college grads have when their father decides to gift them with an automobile would be a resounding “thank you”. In Sueda’s case, he asked if he could purchase art in lieu of the car.

Three paintings of substantial worth jump-started his current collection of more than a hundred pieces of photography, paintings, sculpture and works on paper. Pieces by the likes of pop artists Ed Ruscha and Roy Lichtenstein; fellow local artist Cade Roster; photographer Ed Burtynsky; and abstract artist Richard Diebenkorn-Sueda’s personal favorite.

One would be hard-pressed to find some sort of common thread in this particular art collection-no genre constraints, century specifics or even regional limitations. “It’s more of a shotgun effect,” he says. “There’s no certain era or anything like that. For example, we have a Madge Tennent drawing, as well as pieces by young and up-and-coming artists.”

Though Sueda can’t pinpoint what his collection is-he jokes that randomness is something that he attracts-he knows what it isn’t: a trophy collection. His realization came in the earlier stages of art collecting. He recalls buying a well-known piece from an artist he knew personally, and in effect, relinquishing the piece he preferred (a lesser-known work from the same artist). “I spent thousands of dollars buying a painting that I couldn’t stand. But it was a great lesson for me… after that moment, I stopped buying anything for the sake of profiting from it.”

The fulfillment is purely personal. Sueda looks closely at pieces, studying their technique and composition. He cites Diebenkorn as an example: “How did he make all these mistakes-these drips that just kind of came down and landed in this perfect spot. They’re obviously accidents, but the whole thing just worked.” He adds, “Being an artist, you look at things differently than someone who isn’t. The pieces that I love wouldn’t necessarily be the more well-known pieces from their series of work, but to me-when I see it-I wonder how they did it.”

It is Sueda’s ability to look inward that makes his collection stand out.

Are you a collector? We’d love to hear more. Email mjacinto@staradvertiser.com.

The LOTTE Championship is back!

LAST APRIL AT THE INAUGURAL LPGA LOTTE CHAMPIONSHIP PRESENTED BY J GOLF AT KO OLINA GOLF CLUB, IT WAS A WARM, WINDY AFTERNOON AS AI MIYAZATO CLAIMED HER EIGHTH~CAREER LPGA VICTORY BY FOUR shots over Azahara Muñoz and Meena Lee. fien, she celebrated by kissing her trophy and learning how to hula dance.

“I’m very comfortable playing this course since I’m from Okinawa, Japan, which is a lot like Hawai’i,” say Ai Miyazato, who shot 70 in the flnal round to end at 12-under-par 276 and take home a $255,000 share of the $1.7 million purse. “I grew up by the seaside, and when I was young, I went to the beach every day. It reminds me of here, even with the wind.”

In 2013, Miyazato returns to defend her title at Ko Olina. She is one of more than 140 professional women golfers teeing it up April 17-20 at the 72-hole stroke play championship. One of flve new tournaments added to the LPGA’s 2012 schedule, this LOTTE Championship marks the second occasion the LPGA has hosted an event in Hawai’i since 2008.

Ko Olina Golf Club is no stranger to high-proflle golf. It has formerly hosted the LPGA Tour’s Hawaiian Ladies Open from 1990-1995, the Senior PGA Tour’s Senior Invitational in 1992 and the Fields Open from 2006-2008. This is also where LPGA star, Michelle Wie, developed her game.

The golf club was one of Golf Digest’s “Top 75 Resort Courses in the U.S.” and features a challenging 18-hole championship course designed by Ted Robinson boasts exceptional water features, multi-tiered greens and expansive landing areas for tee shots.

Thanks to that design, this year’s competitors can look forward to the club’s most dificult hole, the par 4 No. 2. Water lines the right side of this narrow fairway and the second shots are into the wind to an elevated green.

Then, there’s the signature No. 8 hole that features a waterfall and lake front on the left side of the 195-yard par 3.

A long bunker on the right side guards the hole’s steep, two-tiered green.

Another hole to watch for is the No. 12 that has carts travelling under a waterfall on the way to another par 3 that’s guarded by a pot bunker on the left and another large bunker on the right.

It all culminates in a spectacular par 4 on the 18th. A 428-yard hole with seven pools on the right side of the fairway that slip across to a large lake and waterfall guarding the left side of the elevated green.

All golfers, pro or not, can appreciate the amenities that the golf club oflers.

The 35,000-square-foot clubhouse features men’s and ladies’ locker rooms equipped with showers, steam rooms and Jacuzzis. Even the clubhouse’s golf shop is garnering notice: It was awarded the 2013 Platinum Award for “Top 100 Golf Shops” in the U.S. by the Association of Golf Merchandisers. And, it’s hard to beat a 19th hole that has one of the Hawai’i Regional Cuisine’s masters at its helm, Chef Roy Yamaguchi’s eponymous restaurant serves up his Hawaiian Fusion fare as the perfect ending to a day out on the greens.

Presented by the Japanese multi-national food and shopping corporation, the four-day event is broadcasted live domestically on the Golf Channel and globally through the LPGA’s international broadcast partners, which include tournament sponsor and Korean cable TV provider J Golf. Leading up to last year’s competition LPGA Tour Commissioner Mike Whan said: “Together with LOTTE and J Golf, we look forward to returning to the Hawaiian Islands, where our Tour has such great history of fantastic golf.”

As a whole, the LPGA Tour wants you to “See Why It’s Difierent Out Here” by showcasing the unique and compelling aspects of the LPGA and the personalities of the individual players, highlighted especially in the recent announcement of the International Crown-a flrst-of-its-kind, biennial, worldwide match play competition slated for 2014. The four-day, match-play format, with teams from eight countries battling for the right to be “crowned” the world’s best golf nation will allow fans to rally behind their homelands and showcase the Tour around the world. Additionally, the LPGA’s overall presence in the social media world further strengthens the access and approachability that fans have to players.

In 2012 the caddy’s bib’s had golfer’s Twitter handles. And, now Commissioner Mike Whan can be followed @LPGACommish.

For more information, visit www.lpga.com.

STEPHANIE KONO RETURNS

Aside from last year’s LOTTE Championship winner, Ai Miyazato, there’s no doubt that many spectators will have their eyes on Hawai’i golfer Stephanie Kono, set to make her second appearance at the championship held at Ko Olina Golf Club.

Encouraged by her parents, Kono started working the greens at six years of age and hasn’t stopped since. Kono had a storied golf career with Punahou, where she earned two varsity letters and won the 2005 Punahou School Freshman of the Year award. She also won the ’05 and ’06 ILH high school championship individual titles, was a two-time ILH Player of the Year and broke three records at the 2006 state championship.

Moving on from Punahou, she chose UCLA for her college career. As a Bruin, she was a three-time, First-Team All-American and notched four victories. In 2010, she was a member of the victorious U.S. Curtis Cup Team.

In an unexpected turn of events, Kono qualifi ed for her LPGA Tour on her fi rst attempt, thus abruptly ending her collegiate career. When she’s not out on the course, the Art History grad enjoys reading, shopping and traveling-no doubt she’ll get a lot of frequent flier miles with her time on the tour.

Lexus unveils its latest line of sleek sedans.

In the Lexus sedan pecking order, the Ls four-door sedan is at the highest end. cLearLy desIgned for smoothness, quIet and weLL-appoInted accommodations, the latest edition has those features pLus both a sport model and a super luxurIous and fuel-efficient hybrid edition.

All three lines feature the new and more aggressive themed split-front grill that has been added to the others in the Lexus fleet. Another addition is a new interior with improvements in the dash with larger video screens, among other things.

On the power front, there’s a high-tech 386-horsepower, V-8 engine working through a new eight-speed automatic transmission that provides plenty of thrust. And, with the top model stretched LS 600h L hybrid, the combined electric/gas motor results in 438 horsepower, yet comes with a combined 20 miles per gallon for this large sedan. Zero-to-60 times run a zippy five-and-a-half seconds for both models. If you seek better handling and braking, the all-new F Sport is available, and its grill has the outline of the others but is blacked out. Shifting on this model can be performed with paddle shifter. A sport-oriented suspension, as well as big brakes and wheels are part of the package.

With a key somewhere on you, the Lexus greets you with little lights flashing and the side mirrors swinging out. Simply pull the door handle, and you are in the leather-lined and wood-festooned interior. Touch the start button, and you are off and running.

A new 12.3-inch video screen is centered in the dash and operated by a handy mouse-type device on the central console. Navigation, stereo, climate and tons of data are easily manipulated or retrieved.

Duplicate controls are on the wood-leather steering wheel. Put the transmission in reverse and the power rear window shade disappears, with the screen providing a clear picture of what’s behind you. Warning buzzes and graphics on the screen alert the driver to any dangers around the car.

The driver and passengers ride in almost total silence in normal driving scenarios. Even with the throw-you-back-into-the-seat acceleration, the decibel level hardly rises. The worst pavement conditions are handled with the absorbing suspension but with no sense of floundering.

For those seeking either more power or more economy, a small dial on the console can be adjusted to set shifting and other modes to attain either desired goal.

Rear seating is roomy and accommodating with climate vents found on the back of the console and on the pillars between the front and rear seats. Two small and well-lit, fold-down mirrors are found in the ceiling. The rear seats cannot be dropped for more storage, but there is a small pass through into the trunk behind the drop down armrest. However, do not fret about carrying capacity because the nicely lined trunk is huge.

If you want more for your rear riders, then order the L model and the wheel-base and length jump about five inches, and more legroom is provided. If that is not enough, there is the optional super executive two-rear, two-seat feature. These seats have a power-reclining capability plus a swiveling console table-and for that exhausted executive, a massager!

With this latest rendition of the LS line, the luxury buyer not only receives the more aggressive exterior design and an upgraded interior, but more options to fill almost any need.

MINIVANS to the Max

When Dodge came out with first mini-van in the 1980s, the basic kid-carrying formula was a front-wheel-drive box with sliding side doors, and a big rear liftgate with lots of interior room.

Flash forward a few decades, and the minivan has moved into the luxury family-mover arena. Besides the usual posh leather interiors and power items, added are optional features like power sliding doors that are operated with the key remote. And for entertainment, many manufacturers offer video screens, so that DVDs or games can be viewed or played.

In many minivans, the rear rows of seats can be made to magically either disappear or lay flat. And the Dodge Grand Caravan or its upscale twin, the Chrysler Town and Country, offers a table that can be erected relatively easily.

After the initial burst of minivans, the field has narrowed primarily because of the SUV explosion. Besides the originators of this class, the Chrysler Duo (including the VW Routan), Honda recently introduced its newest edition of the Odyssey with fresh styling and magic seat configurations. Likewise, Nissan recently revised its Quest with seats that fold completely flat. Toyota’s Sienna can be ordered in multiple configurations all equipped with a powerful V-6. Not to be left out is Kia with its Sedona minivan which has a standard V-6 and six-speed transmission.

As the saying goes, the minivan has come a long way, baby. It has gone from a simple people- and kid-carrier to a luxury entertainment cruiser. Let’s hope it keeps moving in the same direction.