So this is no wine and cheese primer. There are books for that. This is for individualistic cheese and wine lovers who aren’t afraid to chance greatness and scoff in the face of tradition.

Let’s begin with a classic French soft triple cream cheese, l’Explorateur from Fromagerie du Petit Morin, 100 percent cow’s milk that is oh, so creamy with a balancing tanginess that leads on to a buttery, long and lightly earthy aftertaste. Some experts call for red Bordeaux. But I think this wine completely trounces the nuances of such a smooth and creamy cheese. I love this cheese with a dry to off-dry Riesling from Alsace, which brings out the fruitiness of the wine. The lovely acidity of Riesling also cleanses the fattiness from the palate. A 2006 Domaine Weinbach Riesling Cuvee Theo ($39) would be perfect.

The next super-creamy soft cheese comes from King Island Diary on the island of the same name found between Tasmania and mainland Australia. Its Seal Bay Triple Cream is just as creamy, but is even more complex with notes of nuts, fresh mushrooms and earth. It is lightly salty with a lovely buttery texture. A red wine is hard to do with this cheese, especially big reds. Instead I go for a White Burgundy that shows plenty of depth and complements the earthiness in the cheese. A 2006 Jean-Marc Roulot Meursault Les Tessons ($139) would be absolutely decadent and a dead-on match.

A decadent food item unto itself is the Boschetto alla Tartufo from Italy, a semi-hard cheese made from a blend of sheep and cow milk and (drum roll, please) black truffles. It is lightly crumbly with just a hint of gaminess and light tanginess. The truffles lift all the aromatics, making it intense and fantastico! Originally I thought of well-aged Barolo, but that was too easy. How about Right Bank Bordeaux? Pomerol, no … St. Emilion, yes! In fact, I had a 1982 Chateau Cheval Blanc ($1,200) recently that exhibited similar truffle aromas and some super-velvety tannin that would make a heavenly pair.

Staying local, I highly recommend the Hawaii Island Goat Dairy Big Island Feta. This crumbly, lightly salty and tangy cheese is unbelievably light and pure without being gamey at all. Sauvignon Blanc is a natural and seamless pair, but another pairing even more fun is dry rose: 2007 Joguet Chinon Rose ($19) has plenty of acidity and citrus flavors to tame the tang of this feta - not to mention it is killer with a salad. Actually, they both are.

Spain is “hot” right now when it comes to food and wine, so I chose the Garrotxa semi-hard goat’s milk cheese from Catalonia. It, too, is light and tangy, actually lighter than I expected and quite pure, with a clarity and subtlety I rarely find in goat milk cheeses. What really caught my palate as well was the lack of gaminess. Because of this I went with a white wine - Spanish, of course. The 2006 Pazo Barrantes Albariño ($22) is a super-refreshing and gulpable white with some floral and citrus notes that counter any gaminess and give a mineral edge that only adds to the complexity of the pair.

A new cheese to my palate is Le Marechal from Switzerland, a semi-hard cheese made from raw milk and aged for five months. It also is rubbed with Herbes de Provence for two of those months, giving it an added twist. It is lifted and airy, but intense. It has a porcini mushroom-like finish as well as nuttiness. The aftertaste is amazing and penetrating. For me, this earthiness and texture calls for aged Pinot Noir, preferably aged Red Burgundy. 1995 Meo-Camuzet Clos de Vougeot Grand Cru ($350) is a magnificent wine that matches the earthiness while accentuating the fruit. This is a pair not to be missed.

The last semi-hard cheese of the day is Mimolette made in Lille, France, of 100 percent cow’s milk. It has a distinct orange color similar to cantaloupe. It is quite dry and reminiscent of Parmigiano Reggiano, but marginally softer and meatier, not as salty but even nuttier. This is a dense cheese that requires richness in a wine. An intense red wine is necessary. I first leaned toward Red Bordeaux, but found that a more-refined red would work even better. The 2001 Camigliano “Gualto” Brunello di Montalcino Riserva ($99) is a wonderfully complex wine with plenty of meaty richness and structure. Together their intensities battle but end in a dance of melding flavors.

Now, for you blue-veined cheese enthusiasts, I uncovered two new exceptional finds. First, from Oregon, comes the Rogue Creamery Crater Lake Blue. This cheese is inoculated with a blend of molds from around the world to give it its complexity. It is more creamy than crumbly with a peak of tanginess and good saltiness. It is exceedingly intense and has a huge aftertaste that seems to build with each bite. Robust and round, I know it requires the same in its wine pair. Port is a good pair, but with so much alcohol (20 percent) it is hard to drink much. Thus Syrah and even Shiraz would sing great melodies with this cheese. 2004 Rusden “Black Guts” Shiraz ($89) from Barossa has more than enough sweet fruit intensity and viscosity to put this baby blue to bed.

The next one comes again from King Island Dairy, the Roaring 40s Blue. Named after the roaring winds that sweep through 40 degrees south longitude, it is a very creamy blue with a surprisingly light and clean “blueness.” It is surprisingly light without being light-flavored. Its creaminess harkens of Cambozola, but just a bit saltier. Here I would go for a big Cabernet Sauvignon, and not necessarily from Bordeaux. Because of its sweeter fruit profile (more port-like) and thicker richness, a knockout wine such as the 2004 Bond Pluribus ($279) would be the perfect choice.

Lastly, a “different” cheese - White Stilton with Mango and Ginger - graced my palate. White Stilton is “non-inoculated,” so it has none of the blue veins to which Stilton fans are accustomed, but is mixed with chopped dried mango and ginger. It turns out to be an almost sweet and fruity cheese - a true cheese for dessert and must be paired with a sweet wine. For me, the perfect match would be a Sauternes like 2003 Chateau Climens ($115/750ml), which already has notes of candied mango and vanilla that fit together with this cheese hand in glove.

Wine and cheese pairing is always a fun and humbling experience. The more you learn, the more you realize how little you know. But the fun comes when you find your own pairings you would never have found in the textbooks. Don’t use rules, use your palate. It’s much more fun!

Roberto Viernes is a master sommelier.

Small-batch bourbons, whether single-barreled, blended or unfiltered, represent generations of distillers all with one intent - making the world’s best bourbon.

With vanilla notes, toasted nuts, apples and the faint aroma of dried fruits, Knob Creek, for example, is aged for nine years in charred American white oak and bottled at 100 proof. It’s not for the faint of heart.

Novice bourbonites should introduce themselves to Basil Hayden’s. Light, elegant and with more than a touch of pepper, there’s a hint of mint, a sliver of honey and a lighter bodied, gentler finish.

Perhaps the gentlest and easiest of all the small-batch bourbons is Baker’s. Aged for seven years, it has warm amber color and inviting toffee, spiced fruit nose, a hint of vanilla and spice and a long, smooth finish.

Like your after-dinner drink to make a statement? Then pour a glass of Booker’s, the only uncut, unfiltered, straight-from-the-barrel bourbon since prohibition began and bootleggers reigned. Be careful, though - bottled at between 121 and 127 proof, it comes with oak, smoke and attitude.

You could put these small-batch sons of Jim Beam into a cocktail, but why would you? A splash of water, a cube of ice and you’ve got yourself a sip of America’s heritage.

At Michel’s at the Colony Surf, German-born executive chef Hardy Kintscher has spent the past two decades living with Hawaii ingredients. And he’s always looking for ways to incorporate classic European techniques with Island flair. Fabulously festive and fairly simple to prepare, Hardy’s Island version of the Italian classic, Osso Bucco, uses pork shank instead of veal and a guava sauce that’s perfect as a glaze, marinade or dressing.

Looking to dress up your holiday table with something inspiring? At Michel’s they serve this with a side of seafood saffron risotto, but it’s equally delicious with mashed potatoes or a simple salad.

Go guava! Cranberry sauce is so last season.

Guava BBQ Kurobuta Pork Shank

Ingredients

* 4 pork shanks, 16-20 ounces each
* 2 sprigs fresh thyme
* 2 carrots
* 2 stalks celery
* 1 small onion, peeled and quartered
* 1 tablespoon crushed juniper berries
* ¹/2 tablespoon crushed cloves
* ¹/2 tablespoon cracked black pepper
* 1 tablespoon salt, to taste

Wash fresh pork shanks with cold water and place in a large pot with enough cold water to cover the shanks.

Bring to a slow simmer and leave for about 45 minutes.

Add vegetables and salt if required.

Continue to cook until meat is soft and falling off the bone (about 2 ¹/2 hours).

Carefully remove the shank and let cool.

Remove any excess fat, and marinate meat in guava sauce.

Bake the pork shank for 25-30 minutes at 350 degrees before serving

Guava BBQ Sauce

Ingredients

* 1 quart fresh guava puree, reduced on low heat by half
* 3 cups chili sauce
* 5 tablespoons brown sugar
* 1 tablespoon chopped garlic
* 1 tablespoon Worcestershire sauce
* 1 tablespoon liquid smoke
* salt, to taste

Reduce the guava puree by half and leave to cool. Add all remaining ingredients and adjust the seasoning to your liking.

Chef’s Tip

Buy quality-brand pork or turkey gravy mix (usually comes in 4-ounce packages); instead of using water, substitute the braising liquid from the pork. It will enhance the flavor tremendously.

Pour gravy over cooked meat, or serve hot on the side.

Try serving with a nice salad for lunch, or create a gourmet meal by adding a seafood saffron risotto for dinner.

There are a few things you probably already know about Azul at Ihilani:

It’s a perennial winner of the coveted AAA Four Diamond Award.

It offers an impressive wine program.

And it’s a bit of a drive from Waikiki.

Here, however, are a few things that may comes as a surprise:

The menu features fresh fish, aged steaks, organic meats and locally grown herbs and vegetables.

Service is exceptional.

And on a light-traffic evening, it’s really only a 30-minute drive from downtown Honolulu.

I’ve always counted Azul among my favorite restaurants in Hawaii, and after almost 15 years of visiting - even through various chefs and menu incarnations - the sense of peace and isolation surrounding the Ihilani resort (and within the restaurant itself) is one that continues to take my breath away. Hotel restaurants have discarded their reputation for uninspiring food served to a captive audience, but Azul worked this out years ago. “We’ve always had a reputation for excellent food and service,” says Azul manager, Sean Donahue. “Now we’re building our reputation on locally grown and organic ingredients, too.”

Originally conceived with a Mediterranean theme, Azul changed its culinary focus two years ago and has seen a steady increase in business ever since.

The switch to local produce grown by nearby MA’O Organic Farms in Waianae and on the Big Island’s Hamakua Farms, along with a focus on fresh island fish and prime steaks, has re-energized the restaurant.

“It’s been really great for us,” says Ihilani’s food and beverage director, Dan Reid. “The menu switch was relatively easy, and guests love the fish and steak concept.”

Start with a glass of Perrier Jouet ($18) or one of the restaurant’s signature martinis as you peruse the menu in the intimate bar with views across a small lagoon. Wines are a sophisticated mix of world-renowned names and offerings from lesser-known but highly regarded vineyards. Caymus Conundrum White Blend ($70), Far Niente Chardonnay ($99), Cakebread Cellars Merlot ($120), Stag’s Leap Petite Syrah ($80) and Dan Duck-horn’s fruity, chewy, marvelous Merlot ($99), are all served, impressively, in oxygenated Eisch stemware.

There’s an interesting twist to the wine program and one that shows a remarkable level of ingenuity - the restaurant has its own wine store.

“We were carrying a heavy inventory because of our extensive wine program,” explains Reid, “so we decided to open a wine store within the hotel and let our guests browse, taste and buy wines themselves.”

Azul waiter and wine connoisseur Stewart Silva mans the store on Fridays and Saturdays, hosting informal wine tastings and using the opportunity to promote both wines and Azul’s menu.

“Stewart is so enthusiastic about our wines, and guests enjoy the novelty of being able to buy from our well-stocked cellar,” says Reid. “We keep the prices competitive, and we encourage guests to bring their wines (for a $20 corkage fee) to dinner at Azul.”

The nightly menu includes five or six fresh fish preparations (depending on the morning catch at the Honolulu Fish Auction), along with more robust entrees like Colorado Rack of Lamb ($38) marinated and served over a port wine sauce, and Organic Kurobuta Pork ($32), broiled and topped with a citrus glaze of butter and Ka’u oranges. Steaks include Aged Bone-in Tenderloin ($39), a 12-ounce New York Sirloin ($36) and Aged Rib Eye ($39).

One of Azul’s best-selling dishes (and the one to order if you love seafood) is a two-pound Kona Lobster ($48) that comes grilled and served with house-made fettuccine, clams, shrimp and lobster meat tossed in a spicy tomato basil sauce.

With an elegantly furnished dining room and a refreshingly accommodating staff, it’s easy to relax into the luxury of Azul, and easier still to believe you’re dining on a Neighbor Island and not within a drive of bustling Waikiki.

From locally grown heirloom tomatoes stacked in vibrant yellow and orange towers atop Maui onions and Kula basil, to grilled eggplant with Maui surfer goat cheese, Big Island hearts of palm tossed with prosciutto and manchego cheese, to big eye tuna, snapper and onaga and on through a final taste of French-pressed 100 percent Hawaiian coffee, Azul brings Island ingredients from the land and the ocean to the table.

Off the run-of-the-mill tourist radar and tucked away in its own corner of Pacific paradise, Azul offers a fine dining experience that’s easily among the best in the Islands.

Azul Restaurant
Ihilani Resort and Spa
Open for dinner nightly from 6 to 9 p.m.

Wine heaven has been discovered, and thy name is Amuse Wine Bar.

Inside this vino universe, pinots, cabernets, mer-lots, Rieslings and more await wine lovers thirsting for a sip of that sweet nectar. Located on the second floor of the Honolulu Design Center on Kapiolani, Amuse is not like any other bar you’ll find in the city.

Food and beverage manager Tony Castillo says because Amuse and the adjoining Stage restaurant are a floor above the INspiration furniture store, “it’s unusual for us. I’ve never worked in a restaurant where all the tables and chairs are different.”

In Stage, all the furniture is different, courtesy of INspiration, giving the place a look of a mostly black-and-white concept, with color in small doses. At neighboring Amuse, the lights are low and the tables black and shiny. Patrons can sit in small groups, or take a seat at the larger “friendship tables” and intermingle with other oenophiles - a perfect setting for the bar’s nighttime crowd of 20- and 30-somethings. Amuse is open Monday through Saturday (4:30-10:30 p.m.), but Thursday night is the time to come if you’re looking to be part of the scene. Cruise by on a Wednesday, Friday or Saturday night for live music.

Behind a decorated glass wall is the bar’s gem, the inventory of more than 550 wines. The bar is centered around its Cruvinet system, serving 80 wines at once (78 red and white, plus one sake and one port). At a few round wine stations, customers insert a pre-paid card, push a button above the wine they want and a one-ounce pour comes out through the spout. This wine-on-tap system is a rarity in these parts. Formaggio in Kailua has one, but it’s not to the same scale as Amuse.

“We’re the only ones in Hawaii that have it. It’s from Italy,” says Castillo.

Taking advantage of their vast inventory of wines, the Amuse staff switches out the bottles regularly so customers aren’t coming in and drinking the same wines all the time.

“A lot of places are starting to get it (the Cruvinet system),” says Castillo. “It’s started to grow. The best seller is Riesling … if you haven’t had wine, have Reisling. We go through a ton of those.

“You can try a lot of different things, it’s less intimidating. Whatever looks good to you,” Castillo adds of the Cruvinet system.

Castillo says his Amuse staff - some of whom are imports from Alan Wong’s on King Street, including himself and general manager Charlie Yoshida - are well-educated on their wines and hold regular taste-testing sessions. One particular employee came on board as strictly a “beer guy,” but has now added red wine to his drinking choices.

“Our staff loves it; they really get into it,” Castillo says. “It’s a good learning environment.”

To accompany your pour of Opus One, L’ecole #41 merlot or Solaire cabernet (or any of Amuse’s 447 wine selections), executive chef Ron de Guzman serves appetizers and salads from the Stage dinner menu until 9 p.m. nightly. Popular choices are the ahi carpaccio (served with soy wasabi, chili pepper pearls, concasse tomatoes, avocado puree and bubu arare) and salt and pepper shrimp (crispy fried whole fresh New Caledonia shrimp with lemon, remoulade and cocktail sauce). According to Castillo, a customer favorite is the Amuse Frites, french fries with a chili pepper aioli.

Besides Thursdays, a popular night at Amuse is Monday for “Wine Lovers Night” from 5 to 8 p.m. Purchase a $25 pre-paid card and receive an extra $50, no strings attached. The card does not expire, so peruse at your leisure for bonus tastings. Happy sipping.

Two world-weary women sat at the edge of a pristine pond on a postcard-perfect Saturday morning. As neighboring jewel-toned bushes of bougainvillea danced in swathes of sunshine and endless emerald expanses of lawn stretched before, behind and around them, one turned to the other and drew a long, deep breath.

“This,” she said dreamily to her friend, “is the first time I’ve had a chance to sit still in long, long time.”

Such are the underappreciated forms of luxury - the privilege of a cathartic exhale, the entitlement to a blue sky view and the refreshing empowerment of having time seem to pause, just once, for you.

And such is the luxury offered at Four Seasons Lanai, The Lodge at Koele.

Completed in 2006, this branch of the Four Seasons family tree grew into its own after a re-branding and renovation of Castle & Cook’s longstanding incarnation of The Lodge at Koele. C&C chairman David Murdock, who bought 98 percent of the island of Lanai back in 2000, sought to revive the former “Pineapple Island,” acknowledging that Lanai’s most extolled features - scenic natural beauty, gracious residents and unadulterated “Old Hawaii” charm - make it a surprisingly remarkable travel destination. Enter Four Seasons, which came into the Koele project with its world-renowned brand of hospitality; Koele employees were trained to deliver Four Seasons’ fine points of service by industry veterans at the award-winning Wailea Resort on Maui. With $50 million invested in Four Seasons Lanai, The Lodge at Koele (and another $50 million in its sister resort, Four Seasons Lanai at Manele Bay), Lanai’s potential as an idyllic island getaway is becoming known to more and more travelers seeking a unique respite.

In a day, it’s impossible to fully grasp the island’s mystique and slow down to its “no traffic light to be seen” pace of life. But at Four Seasons Lanai, The Lodge at Koele, a day among its amenities and activities is enough to forget that a bustling world exists beyond an extended fireplace conversation, a game of miniature golf and an uninterrupted nap under the coziest duvet covers ever made.

A half-hour flight from Honolulu and a 10-minute shuttle ride from Lanai City airport to the Lodge was already enough to throw my socially conditioned “New York minute” mentality for a loop. Once at the Lodge with one of my best friends wide-eyed in awe beside me, there was an audible gasp at the expanse before us: gleaming dark wood floors, towering fireplaces on both ends of the Great Hall, flanking in place an array of tables, chairs and couches arranged and upholstered with the florals, pastels and paisleys of a classy New England country living room. It’s here that the Lodge serves afternoon tea and cocktails. It’s here that a bibliophile would find a day with a good book a worthwhile getaway in itself.

The feel of an East Coast abode gets shaken up a bit as we’re led down a few halls to our room. Asian art and artifacts line the premises - a statue of Buddha to our left, a dragon sculpture to our right, an authentic Chinese medicine cabinet by the gift shop. Four Seasons, the Lodge at Koele seems almost part artand-history museum, treating its guests to a tour-worthy array of priceless décor.

“The art around The Lodge is from the personal collection of David Murdock,” says Brad Packer, director of public relations at Four Seasons Resorts Lanai. “He has traveled the world over, and the resorts act as his galleries for his collections, for everyone to enjoy.”

And an enjoyable sight those relics were en route to our Koele Deluxe room. But the room proved to be almost artistic in its own right. A turn of the knob gave way to an inviting abode, its rose-printed window shades, cushion-dotted window nook and blanket-draped, white-pillowed beds beckoning with a guard-dropping sense of “home.” Accommodations at the Lodge run from $295 per night for a Garden Room, to $1,300 for the Great Hall Fireplace Suite. All, however, offer the same basic-but-luxe amenities: a 40-inch flat screen LCD TV, DVD/CD player, impressive marble bathrooms and a private balcony overlooking the resort’s breathtaking Great Lawn.

To which my friend and I would venture next. We took a walk through the pine-lined Great Lawn, pausing to partake of the intricately planted foliage, a cute house filled with orchids and a genuine Chinese pagoda (made without nails) overlooking hundreds of swimming koi. All lost serenity was regained in that beautiful stroll.

Activities abound for guests seeking more than a walk in the park. The Lodge offers everything from a fitness center to shooting sports at a nearby facility, to a full round of golf at The Experience at Koele course. Guests less-athletically inclined can try their skills at the Executive Putting course - compared to Honolulu’s miniature golf courses more suited for birthday party putters, this one requires real skill, with 18 holes of actual fairways-and-rough teeing.

Grand as activities are, the ultimate indulgence at The Lodge is a massage at the private Banyan Spa Suite. Privileged enough to enjoy the services of masseuse Joe West, my Lomi Lomi massage was a 50-minute reprieve from stress’ physical toll, with east-meets-west massage and therapy techniques.

Dinner at The Dining Room was an unforgettable experience, with a menu boasting the best in local ingredients. My friend sampled Lanai’s fare in an entree of macadamia nut crusted venison, and I partook of an oven-roasted Colorado lamb loin crusted with Provencale herbs. The service was prompt and thoughtful; the food, delightful.

We woke the next morning to the smell of freshly made coffee and scones, and indulged in a beautfiul Lanai sunrise. Breakfast at the Terrace Restaurant was an interesting taste of Hawaii-inspired dishes, with the Koele Alii plate of poached eggs, lobster, potatoes and veggies, as well as the Hawaiian Rancheros, with kalua pork fried rice.

With our fill of Lanai, my friend and I sat awaiting our shuttle back to civilization. Wondering how to describe our experience, I couldn’t have put it better than a guest did to a bellman:

“If the Garden of Eden existed, it would be just like this.”

Paris oozes luxury, and it seems to do so effortlessly. French men and women at one of the city’s many outdoor cafés always look chic and confident in their skin. It’s this attitude that creates the high-class aura you feel among the city’s winding unpaved streets and its denizens. When you combine its haute couture presence with its historic monuments, art and even cemeteries, Paris has you convinced that if you live in this city, you’re living the life.

Mornings are off to a slow pace in the French capital. The boulangeries always are the first to open at the break of day, luring you in with the scent of fresh, hearty bread. If you find yourself in Paris’ seventh arrondissement (city subdivision), try Pain d’épis, where young baker Thierry Dubois offers his wide variety of specialty breads, all made from his one-of-a-kind mixed-flour dough called “Royale.”

Once your morning breakfast has settled, you can start shopping - an activity you cannot skip when visiting a city that houses every major European fashion designer. Moving about the first and eighth arrondissements, you’ll be able to hit the heart of Paris’ best Right Bank shopping strip. The areas include the rue du Faubourg St-Honoré, where the big designer houses are. At one end of the first arrondissement is the Palais Royal, one of the best shopping secrets in Paris, where an arcade (historically considered the first type of shopping space we now call “malls”) of boutiques borders each side of the garden of the former palace. The l’avenue Montaigne is Paris’s most glamorous shopping street, covering two whole blocks with the most à la mode shops covering everything from Jimmy Choo to Louis Vuitton and Chanel.

Many of the petites boutiques often are closed for “lunch” during the day, and for the French, that typically means two hours (or more, if the conversation and wine are just too good to drop for work). So join all the small stores in their afternoon break and enjoy a meal as the French do at a neighborhood zinc café. A subset of cafés and bistros, zincs act as a place where locals come for their daily meals and conversation-zincs are a state of mind and a true art de vivre. Get your taste of the local hangout while still enjoying fine dining at Le Pure Café in the eleventh arrondissement, where lighting was designed by a contemporary designer, and a menu of such delectable items as grilled cuttlefish with sesame seeds, a rhubarb compote, or spiced bulgur awaits. Complete the meal with an order of red table wine, and two hours later, you’re refreshed, rosy in the cheeks (like a real local) and ready to stroll through more streets.

Afternoons are always great for leisurely meanderings and to take things as they come. One way to take in Paris’ cultural attractions in one afternoon is to start at the Palais des Tuileries and its garden of 63 acres that still closely mirrors the original design laid out in 1664. From the garden you can also catch views of l’Arc de Triomphe and l’Obélisque monuments. And since you’re so close, you might as well stop into the Louvre and see a section that you’ve yet to really discover such as “Egyptian Antiquities” or “Sculptures.” Choosing one or two sections is best because with the entire museum housing 35,000 works, it can seem overwhelming and quite intense as a whole. Or if you’re more into contemporary and modern art, spend some time at the Centre de Pompidou. The museum’s jarring contemporary and controversial design by Renzo Piano and Richard Rogers is reason enough to at least stop by, or you can travel to the top floor for a spectacular view overlooking Paris.

The evening meal is an important part of the French day. The French look at dinner as a time to regroup, relax and talk about the day’s happenings and insights. A true fine-dining experience takes place at Jules Verne, located on the second platform of the Eiffel Tower. Famed Frenchman Alain Ducasse recently took the helm, so a reservation (sometimes far in advance) is definitely needed, but the wait is worth it when you’re sitting down to a sunset view of the city with a glass of wine in your hand.

If you still find yourself able to stand on your feet after dinner, head into the nightlife at Divan du Monde, a stylish, elegant nightclub and music venue which, back before its name change in the 19th century, was frequented by poet Charles Baudelaire and painter Toulouse-Lautrec.

After a long day spent shopping, walking and eating, all you want to do is rest your head on some high thread-count sheets. And for this, The Ritz is your best bet for high-end hospitality. Located in an 1898 palace on the Place Vendôme, The Ritz was Coco Chanel’s home for 37 years. Last year it experienced a major renovation, and now you can practice your swing on the new chipping green in the garden. With bathrooms stocked with Chanel amenities and an organic room service menu, it’s no wonder the hotel has earned its title of “The Mother of All Grand Luxury Hotels.”

If you’re looking for some true relaxation, you should try the hotel Le Bristol, which boasts an Anne Semonin center where you can indulge in phyto aromatic facials and body treatments during your stay with them.

After one day in Paris, you begin to realize that luxury comes in all shapes and sizes. Luxury can be spent on vintage Old World wines and the most extravagant sleeping arrangements, but to understand true Parisian luxury and to live an indulgent Parisian lifestyle means to revel in the small details of life. Paris shows you how to take life a little slower, so you have time to stop and smell the nearest park’s flowers - or even, if your heart so desires, the scent of newly purchased Chanel patent leather flats.

Some might say that Porsche is the traditionalist among manufacturers because the 911 has been around since the 1960s with the same general shape. But that is like saying that, since the personal computer has looked pretty much the same over the years, nothing much has changed in computer performance or features.

The latest rendition of the 911 Turbo has the same badge as the first one built in 1974, but little else remains. Yes, it is still rear-engined. And yes, it still has a turbo. But gone is the old air-cooled powerplant, and substituted is a water-cooled twin-turbo unit developing a stout, to say the least, 480 horsepower from a rather small 3.6-liter, 6-cylinder block. And besides the standard six-speed stick shift, an automatic Tiptronic five-speed is available.

Over the years, the Turbo’s styling de-emphasized the large spoiler on the rear end, but has definitely bulked up on the side of the body. This latest version has had a steroid treatment around the rear wheels to accommodate inlets for the airflow to the radiator, and to enclose the 305/30 19-inch rear tires. On the spoiler arena, this year’s Turbo has a smaller two-for-one airfoil. At speed or with a push of a dash button, a separate wing detaches from the bottom one to hold the rear end down.

And, oh, is there speed when needed. Around town with the six-speed stick driven in a conservative manner, everything is quite normal to downright economical. In a Kailua-to-downtown commute, the mileage reading was 21 miles per gallon. The engine sound is muted even when a little thrust is called for. But give some real throttle in any gear and this car is frighteningly speedy - it simply takes your breath away. Zero-to-sixty time is 3.8 seconds.

With its massive tires and taut suspension, every corner can be handled, and with all-wheel drive, traction is glue-like. And there is no buckboard ride … it’s tight, but relatively absorbing of even a drive over our worst potholed streets.

As to be expected, this 911 has the traditional Porsche interior layout. The ignition key is on the dash to the left of the steering wheel, with the tach sitting squarely behind the steering wheel. With this rendition of the Turbo, nearly every luxury feature is either standard or available.

The optional power adaptive sports seats are fully adjustable, including the back and bottom side bolsters. The center console has a large video display to handle navigation, stereo and other functions. Automatic dual climate controls take care of the comfort level.

This time around the convertible styling generally maintains the design and slope of the coupe’s roofline. Multiple linings of the soft top give the cabin a serene feeling at any speed.

But one does not buy a Cabriolet to admire the top-up look. With a simple push of a button up to 30 mph, the top simply, in a matter of seconds, disappears or reappears as desired.

Unlike some sports cars, this Porsche is easy to get into and has plenty of up-front room for full-sized adults. Behind the front seats are two very small jump seats for very little kids or for storage. And carrying capacity is needed since the up-front trunk is small.

So for the urban warrior who wants lightning speed and good looks without undue compromises, the Turbo could be the answer. After all, power with beauty does count.

Porsche 911 Turbo

Engine: 480 hp, 3.6 liter, 6 cylinder
Acceleration: 0-60: 3.8 seconds
Braking: 4 wheel disc brakes with ABS, optional ceramic brake discs
Sound system: Bose sound system with 13 speakers with a noise compensation system

At 82, Satoru Abe considers himself a little too old to be an artistic nomad, moving from gallery space to gallery space, at the mercy of landlords and rising costs of rents.

He thought he’d found a lucky spot when he moved into a church-owned space at 888 N. King St., but when they, too, were about to raise the rent, his brother Fred suggested buying a space and directed him to a building he’d seen at 905 Makahiki Way in McCully.

For the artist, it seemed like destiny. “I actually saw this building a long time ago,” he says. “We grew up in the area, and I remember when it wasn’t gray but painted a beautiful Venetian red. I told him, ‘Let’s take ‘em.’ ”

The building is now home to the Satoru Abe Museum, housing the artist’s permanent collection as a legacy to his heirs. He’d become interested in creating a museum since the deaths of fellow artists and friends Jerry Okimoto and Tadashi Sato. He had watched their legacy sold off in pieces and scattered, and he didn’t feel like he had much time to manage his own affairs. He’s long believed he would die at 88.

“It’s a number that looks like the symbol for infinity. There’s no beginning, no end. It’s a beautiful number,” he says. “I hope I can make it.”

The inevitability of death has shadowed him since 1955, when his thoughts led him to paint an image of his spirit floating over mourners in a work titled “Three Mourners.”

Even so, the artist shows no sign of slowing down, whether in his public craft or private growth. He’s currently working on a bronze sculpture commission for the Maui Community College campus, involving the construction of five 11-foot tall trees surrounding a 7-by-15-foot and 18-inch tall depiction of the island of Maui. Titled “A Path Through the Forest,” the island will be split in two so visitors can walk a path between the two halves. The work and installation should be completed by year’s end.

Although much of Abe’s renown has come from his monumental public sculptures, his work over 60 years has encompassed painting, jewelry-making and paper sculpture. He’s recently revisited jewelry by taking classes in paper clay sculpture and also finds himself increasingly drawn to painting.

“Painting, you tend to do better when the mind is still,” he says, which is something he wasn’t able to do when he was younger and a blank canvas was a source of anxiety.

“I didn’t know where to start,” he says, attributing his fear to dyslexia. “Everything was always new to me. I always felt like an amateur.”

He’s since learned to start with a familiar color, yellow ochre.

“If I started with ultramarine blue, I wouldn’t know where to go. But when I start with yellow ochre, I feel comfortable,” he says.

According to Abe, forcing himself to keep going forward is part of being an artist.

“To be an artist, you have to do things that make you fearful, that no one wants to talk about,” he says. “It’s the only way to grow. It’s the only way you find something new.”

Satoru Abe Museum 905 Makahiki Way 945-3939 Open by appointment only

There’s an old Scottish saying that “If there’s nae wind nor rain, there’s nae golf!” The hardy Scots loved the added challenge that tough weather conditions presented to what was already a difficult game. At this year’s Open Championship at Royal Birkdale, the players had to deal with not only wind and rain, but cold weather as well. They certainly didn’t enjoy the weather, but it didn’t stop them from playing and performing at the highest level. Of course, the professionals were outfitted with the latest in rainsuits and golf gear, which helped mitigate the wind, rain and cold.

One of the great things about living in Hawaii is that you can play golf 365 days a year in relatively benign conditions - it may be windy at times, but it’s never too cold, unless perhaps you’re playing the Volcano Golf Club, situated at 4,200 feet above sea level in Hawaii Volcanoes National Park on the Big Island. Rain can be a factor at times on courses in Hawaii, especially on courses located close to the mountains or on the windward side, which tends to get most of the wet weather.

Fortunately, golf rainwear has come a long way in the last 10 years. The leading designers, manufacturers and marketers today use a combination of technology, performance fabrics and design features to make their suits lighter, more breathable, more water resistant, more comfortable and, as a result, more golf friendly than ever before.

A great feature for Hawaii golfers especially are the new half-sleeve jackets or jackets with removable sleeves. These short sleeves help to free up your swing and allow better ventilation, yet still shield you from the wind and rain. Generally, the most costly rainsuits are all waterproof.

Zero Restriction is the market leader in golf outerwear and boasts more pros on the PGA, LPGA and Champion’s tours than any other manufacturer. Their flagship Gore-Tex rain-suit is branded WhisperSOFT^TM and is completely waterproof and, as the name implies, very soft and quiet. ZR’s patented features of Dual Motion Cuffs, Expansion Back Pleats^TM and Expansion Back Pleats^TM work together to guarantee an unrestricted golf swing.

A second great choice, brand new for the industry, is Sun Mountain’s HD jacket. This full-zip jacket with a two-year waterproof guarantee delivers great heavy duty wind and rain performance and yet is one of the lightest jackets on the market - perfect for Hawaii weather conditions. Spandex added to the fabric provides great stretch or “give” and allows the player a full range of movement.

Peak performance in chillier conditions is all about layering. Adidas ClimaLite Compression Thermal Mock is the perfect undergarment to provide a super lightweight shell that really keeps your core warm. The Adidas ClimaCool construction allows for great breathability so this garment also performs great in Hawaii’s warmer weather conditions.

If you don’t want to invest big bucks in a rainsuit but still want to play well in the rain, check out Taylor-Made’s latest driver, the Tour Burner, currently being played on tour by Sergio Garcia, Retief Goosen, Kenny Perry, Sean O-Hair and Natalie Gulbis.

This driver was designed with Dual Crown Technology, its latest breakthrough in the science of weight management. Taylor-Made was able to reduce the weight by 17 percent and reduced the club-head wall thickness by further refining their Ultra-Thin Wall technology. The combined saved weight has been redistributed to the lower crown, creating a radical shift in club-head design that produces an exceptionally low center of gravity. This lower CG coupled with the deep club-face makes it very easy to gain additional yardage by promoting a higher launch angle and lower spin rate.

Having a higher launch angle is especially important when playing in wet conditions, since distance is all about how far you can carry the ball in the air - roll is virtually non-existent on soggy fairways or roughs.

I’d like to offer a few tips to help maximize distance with your driver in wet conditions. First, make sure you tee your ball up so that at least half of the ball is above the top surface of the driver. Secondly, check your ball position - make sure the ball is teed up forward in your stance or directly off of the instep of your foot closest to the target. These two conditions allow you to swing slightly up through the ball and really launch the ball high in the air. Finally, remember that you’re bundled up with several layers of rain protection, and despite the latest fabric technology, you will still feel more restricted than when playing in just a golf shirt. It’s important to try to swing within yourself - focus on maintaining balance throughout your golf swing, and chances are you will be able to find your ball in the fairway.

Playing well in difficult conditions is helped by having the right equipment and clothing, but it’s mostly about having the right attitude. One of the great bad-weather players of all times, Tom Watson, who won five Open Championships in the harshest of conditions, said he actually relished playing in bad weather since he felt that gave him a huge advantage over the rest of the field who generally spent their day complaining about the poor weather. The Scots had it right from the beginning.