modern lifestyles winter 2016

16 beverlydrivemagazine.com

beverlydrivemagazine.com 17

6 ModernLifestyles.tv

12 Golf at the Ritz Ritz-Carlton Golf Resort, Naples

20 On the Market French $301M Estate

30 Orange County Lifestyle Southern California Coast Living 38 Uchi Most Anticipated Restaurant

46 Culinary Family Tree Kent Rathbun

52 Hot Plate #7 Owner, Jon Alexis

54 Hot Plate #8 Executive Chef, Taylor Kearney

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46 20

30

MLM CONTENTS

52

ModernLifestyles.tv 7

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76

MLM WINTER16

62

58 Smartphone Fashion Leather Wallet Cases

62 Street Style Fashion Milan Fashion Week

76 Philanthropy Ruth’s Chris Official Steak Cutting

77 Philanthropy St. Judes Evening Under the Stars

80 Automotive Fashion Handbags, Dresses & Vintage Cars

86 Luxury Convertible 2016 Rolls Royce Dawn 90 Luxury SUV 2016 Bentley Bentayga

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WINTER ISSUE 2016PUBLISHER Madwest Media

GRAPHIC DESIGN Madwest Media SOCIAL MEDIA MANAGEMENT Madwest Media

VIDEO PRODUCTION Madwest Media

CONTRIBUTING EDITORSKarol Wilson, Andrew Chalk, Richard S. Pollak, Timothy Miller

PHOTOGRAPHYJason Gilmore, Erika Wilkins, Andrew Chalk, Tim Miller

COVER PHOTO Jim Woods

EDITORIAL INQUIRIES & SUBMISSIONSTimothy Miller • [email protected]

ADVERTISING Timothy Miller • [email protected]

WWW.MODERNLIFESTYLES.TVMODERN LIFESTYLES is published by Madwest Media, LLC.

PUBLISHED DIGITALLY IN THE U.S.A. Modern Lifestyles is available FREE on your smartphone, tablet and computer at www.modernlifestyles.tv. All advertising is subject to publisher approval before acceptance. Modern Lifestyles reserves the right to refuse any ad for any reason. Advertiser’s warrant and represent that the descriptions of the products and services advertised are true in all respects. Modern Lifestyles assumes no responsibility for claims made by advertisers. Modern Lifestyles, Madwest Media, LLC, its officers, directors, employees and agents make no recommendations as to the purchase or sale of any product, service, or other items. As an open source publication various features, photography, graphics and articles have been reprinted with permission given by their authors and/or publishers. All views expressed in all articles are those of the authors and are not necessarily those of the Modern Lifestyles. Modern Lifestyles is a trademark

of Madwest Media, LLC. Copyright ©2016 All rights reserved. Reprinting, in whole or in part, is expressly encouraged with or without written permission of the publisher.

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Golf at the

RitzSee what’s new at this golfer’s paradise


F A S H I O N | H O M E | L E I S U R E | D I N I N G | T R A V E L | C U L T U R E

If golf is your greatest

passion or just a favorite

pastime, The Ritz-Carlton

Golf Resort, Naples is a

must-visit destination. It

has all of the amenities

a traveler would expect

of a luxury resort—from

an expansive pool and

elite fitness center to a

miniature movie theater

just for kids—with the

addition of Tiburón, a 36-

hole champion course

complete with chipping

and putting greens.


The designs of the 295 guest rooms, suites and Club Lounge have also recently undergone a complete renovation by Wimberly Interiors. Gone are the dark woods, heavy fabrics and tradi-tional finishing. The prop-erty has been refreshed with a lighter color pal-ette and more modern décor better suited to its sunny surroundings.

Guests also have an ar-ray of dining options: high-end American bistro Lemonia, the Bella Vista Lounge and the Poolside Grill. Or, just a 10-minute shuttle ride away, six more restaurants await at the hotel’s sister site, The Ritz-Carlton, Naples. And many of the meals at both locations are pre-pared with local ingredi-ents sourced from the re-sort’s Crop Box—known as The Grow House—a repurposed shipping container used to harvest one full acre of complete-ly pesticide-free produce.


Hotel Manager Fabrizio Calvo shared more of what this Floridian retreat has to offer. “The Golf Course View Suite is our most requested suite on property. The suites fea-ture a king bedroom, 1.5 baths, a spacious separate living area with full-sized sofa sleeper and private balcony overlooking the picturesque Tiburón golf course. The rates start at $799 per night.”

Fabrizio’s personal favorite is the resort’s Presidential Suite. “It is the epitome of luxury with a spacious king bedroom, 1.5 baths, living and dining room for eight, a media area and three oversized glass patio doors which lead to two private balconies and stunning golf course views. The enhanced de-cor includes a fresh color palette of soft grays and warm tans that comple-ment the properties distinct tropical setting.


The separate living area features stylish custom furnishings, while the stunning master bed-room includes a beautiful yet contemporary four-poster bed and in-suite bathroom with an over-sized tub.”

Guests staying at The Ritz-Carlton Golf Resort, Naples may also enjoy the amenities and fa-cilities at the resort’s sister property, The Ritz-Carlton, Naples, situated just three miles west. The Ritz-Carl-ton, Naples, located on 20 beachfront acres, over-looks the serene waters of the Gulf of Mexico and features a host of ameni-ties and recreational op-tions including eight res-taurants, two pools and a world-class spa with over 30 treatment rooms.


The culinary team re-cently started working with CropBox, the latest technology in precision sustainable growing, further revolutionizing locally grown culinary experiences. Crops cur-rently growing in The Grow House include ro-maine and Bibb lettuce, arugula, spinach, cilantro, cabbage and assorted micro-greens. These highly flavorful greens are included in dishes served throughout resort’s seven restaurants and are pri-marily featured in dishes in The Grill and Terrazza.


EMAD KHASHOGGI

$301 Million Estate


The world’s most expensive home sold may be newly constructed, but

it looks like a grand estate straight out of France in the 1600s. This particular French mansion is the most expensive property ever sold at $301 million.


Set on 57 acres of lush greenery between Versailles and Marly-le-Roi, the immaculate estate fits in among other historic estate in style, but boasts incredible modern features like an underground



nightclub, a luxurious ballroom, a home theater, a squash court, and an underwater room where fish can be seen floating about through incredible transparent walls.


Of course classic elements like intricate murals, marble floors, and gold features and finishes can be found throughout to maintain the classic French styling.



The sprawling landscaping also pays homage to 17th-century French style with a statue of former French monarch Louis XIV, flower beds with embroidered box


hedges, pyramid-shaped yew trees, in addition to the grand staircase at the home’s entrance to welcome guests.

Brokered by Christie’s International Real Estate, the sale price exceeds the previous record holder, a London penthouse, by $80 million.



Although the original buildings on the land traded hands and were demolished, developer Emad Khashoggi took on the incredible project in 2008 to bring 17th-century architecture back to the noble grounds.

OCL I F E S T Y L EWORDS RICHARD S POLLAK PHOTOS OC VCB

Whether it’s manicured beach towns or celebrated theme parks, all framed

by oceanfront towns and luxury yachts, “The OC” stands out as one of the state’s most iconic destinations.

Looking for a truly unique Orange County experience? Southern California offers even more than endless beaches and famous theme parks. It might surprise you to know that The OC is full of historic architecture and diverse ethnic populations. It’s also one of the most awesome arts and culture destinations on the west coast.



Did you know that in addition to being the site of America’s first modern amusement parks, The OC gave birth to the electric guitar, surf rock and surf culture as we know it?

Ever eaten a Carl’s Jr. hamburger, a Marie Callendar’s pie, a Wahoo’s fish taco, an In & Out burger, or enjoyed the retro atmosphere of a Ruby’s restaurant? Then give thanks to The OC’s spirited food innovators.

The music,film and theater scene is as diverse and exciting as the people who live here. Discover the best places for art-lovers.

Looking for places to grab the best ethnic street food and attend cultural festivals?

Are you a car enthusiast? Then cruise down Pacific Coast Highway and take a trip to one of the many car auctions, car shows and world-famous car museums in Orange County!

The always-amazing Disneyland Resort, roughly a 1-hour drive south of L.A. and 2 hours north of San Diego, continues to be one of the best-loved theme parks in the world, while Knott’s Berry Farms and other OC attractions amp up the fun meter. Shop at spectacular South Coast Plaza in Coast Mesa, or get the surfer look in Huntington Beach, aka Surf City, USA. Tour on down to the historic


town of San Juan Capistrano to tour its Mission.

There are wonderful adventures with Dolphin and Whale watching or an Anaheim Ducks Ice hockey game in the sunset of a tropical winter. At the beach, you can lay in the clean sand or be more adventurous with Surfing, Windsurfing or Kite Surfing. A day trip to the Crystal Cove State Park is a must along with taking your car across to Balboa Island by Ferry. The best place to sail on the west coast is in Newport Beach and see the Pacific Ocean at its best off the Huntington Beach Pier.

The OC has no shortage of upscale restaurants to choose from. Whether it’s a special occasion, a romantic date night or just because... Orange County fine dining is a force to be reckoned with. Top chefs from all over the globe are cooking it up from Newport Beach to Costa Mesa. Pair that with impeccable service, outstanding California wine lists and Pacific ocean views. Culinary endless fun-in-the-sun diversions for the entire family. Sign up for whale watching, rent a family kayak, enjoy a romantic gondola ride, go on a dolphin safari, or just frolic along the shore.

Not only is Orange County, California is home to the most famous theme parks in the world. The OC is



the ideal family vacation destination. Plus, the mild climate provides year-round fun in the California sun!

Travel + Leisure conducted a survey at the end of 2015 to determine the 500 top hotels in the world. The results came in, and some of our recommended Orange County hotels made the list. There were only a handful from California, and they made the cut. Why not see for yourself why they’re considered one of the best?

Montage Laguna Beach is set on a coastal bluff overlooking the Pacific in the heart of the vibrant arts community of Laguna Beach, California. The resort offers 30 acres of oceanfront luxury with 248 craftsman-style rooms all featuring ocean views. Additional amenities include the 20,000-square-foot Spa Montage; exquisite dining at any of our three restaurants including Studio, The Loft, and Mosaic Bar & Grille; a wealth of outdoor recreation including two onsite pools, and more

Pelican Hill is situated above the coastline between Newport Beach and Laguna Beach in



Southern California. The resort boasts panoramic views from its 204 bungalow guest rooms and 128 villas tucked thoughtfully into a terraced hillside.

The Ritz-Carlton Laguna Niguel invites renewal and discovery at every turn. A modern, playful approach to true California luxury fills the air at this distinguished Dana Point address, resting atop a 150-foot bluff along the coastline. Travelers seeking a personal journey can rejuvenate in the ocean inspired spa or tee off on the green. Adventure seekers can choose from one of 15 eco-excursions or try surfing. From limitless recreation to pet friendly amenities and beyond, here the spirit of Southern California thrives. The valets already have maps preprinted to the nearest In-n Out Burger!

The Modern Lifestyle of Orange County has beaches and burgers, amusements and amenities like no other on the South California coast!


UCHIM O S T A N T I C I PAT E D

WORDS RICHARD S POLLAK PHOTOS ERIKA WILKINS

S h a g R o l l


Uchi Dallas has exceeded all expectations. Ranked as the most anticipated

restaurant happening since FT 33. Chef and founder Tyson Cole, whose precisely crafted sushi was first served in a renovated old house, made it feel fresh and uniquely Austin.

Cole’s reinvention of Japanese cuisine can be inspirational; it becomes a great challenge of intricacies of sushi and amazing the cult like following of Tyson. He has earned world acclaim with top awards and top chef nods. His Asian driven restaurant empire has been so great since its early days in Austin that he now has Uchiko, as well as an Uchi in Houston and now Dallas.

At Uchi, the mantra is not only will you be taught what is in each dish and where it comes from but also how to eat it. The frenzy currently going down at Uchi Dallas is fanatical and well deserved.

The restaurant opened at the beginning of June with little competition and it has become the go-to place for every knowledgeable foodie along with the most beautiful scene for people watching.


F o i e N i g i r i

B a c o n S t e a k i e


From the first contact with an impeccable reservation system wherein they take some reservations and still leave room for walk-ins, combined with an experienced staff with over 90 percent coming from their Austin and Houston destinations makes for brilliant service. We enjoyed a magical, mystic journey of over 15 courses. It did not hurt that my guest for the evening, David Hira, (whose son is in management at Uchi Houston) led to everyone of the service staff presenting a difference course for our blissful consumption. David is an avid foodie who missed his opportunity to dine at Uchi’s opening night so I became the understudy.

We were greeted at the reception desk by a magnificent Amuse Bouche that made me want to stay in the lobby for more! We were perfectly placed at the intersection of the happening bar and dining room with a perfect view of the crowded Sushi Bar to let the parade of fabulous food begin.

The menu is a tour in an Asian tapas-style of taste experience dishes to share. It is divided into three main sections with an Everyday, Today and Sake Social menus. The menus are then categorized into Tastings, Sushi + Sashimi, Makimono, Greens + Soups, Agemono, Desserts and Drinks. If you don’t want to decide, there are three omakase, or chef’s tasting options: a six-course version, a 10-course or vegetarian. As special guests of Uchi, we were honored with fifeteen courses from land, sea, and outer space. There is also magnificent sushi and tempura. Chef Nilton Borges Jr. is the Dallas Chef de Cuisine. He landed in Big D from the NYC dining nightmare. Their Sous Chef, Dina Butterfield, whom I had met at the Chefs For Farmers Mix Off competition was masterfully running the kitchen the night of our dinner. There is

O l i v e G e l a t o

G y u t o r o


also a pastry chef, Andrew Lewis, whose fried milk is already acclaimed the best dessert in the Southwest. A playful collection of elements using milk, a cool white scoop of iced milk sherbet, a square chocolate mousse, and dark chocolate wafers.

Cole’s “genius” is to combine ingredients in unusual ways, like raw tuna with Fuji Apple or salmon with Asian pear. We loved a Madai Carpaccio made of Japanese sea bream, a pale farm-raised fish (cut into soft, thin slices and dressed in olive oil), citrus, and myoga ginger from Japan. The combination of the olive oil against the raw fish enhanced their properties. The fish made the oil more rich and lush, while the oil made the fish seem soft and pristine. His “cool tastings” are brilliant with the freshest from the sea like flounder, yellowtail, and salmon masterfully accompanied by out of the ordinary complimentary ingredients.

The sushi rolls generate the same novelty. One roll with salmon came with grilled asparagus, pear and cauliflower; another combined tempura shrimp with grapes. The rolls were well composed, putting Uchi on similar footing as the former Dallas sushi favorite, Tei Tei. We were taught that you must invert the sushi so that the protein and topping touch your taste buds before the rice.

We could not keep up with all of the tastings from the Tsukiji section which started with a scallop flown in daily from Japan. The Gyutoro a breathtaking dish combining short rib with Asian pear and “farm fresh greens,” was spectacular. The short rib was cut into bite-size rectangles and rippled with fat that melted in our mouths. The Asian pear was “compressed,” a technique that exhibited all kinds of

H a m a c h i C u r e

M a j u r o S a s h i m i


precision and labor: sliced paper-thin, pressed into layers, then cut into little cubes. When you put it in your mouth, the layers slide apart pleasingly. Its tart-sweet flavor did everything for the beef.

I could order a he-man dinner of the Dallas dining experts; “the best fried chicken in town” which was Korean styled sweet and spicy. A bountiful bowl of perfectly prepared brussel sprouts and then once again have the Uchi manager come over to our table with a hot rock bowl of fried rice which he personally broke an egg over for us.

The wine list is concise and designed to pair perfectly with the food, including five sparkling wines by the glass. More than a dozen sakes are available by the glass or in larger bottles for sharing. The Bar scene itself made a three hour dinner worth every moment!

In early 2016, Uchi Dallas Executive Chef Tyson Cole’s new concept,Top Knot, will open on the second floor of the original Uchi Dallas on Maple Avenue. The concept will marry a playful Asian-inspired menu with a full bar and a relaxed atmosphere. It will feature small plates that give a playful nod to the restaurant’s downstairs sibling Uchi. The food will bring together flavors from across Asia and farther afield. Top Knot will open initially for dinner and a full bar offering, including beer, wine, and sake on tap and distinctive cocktails. Brunch and lunch will launch in subsequent months. Once again, making Tyson Cole’s second dining experience another most anticipated in the Dallas Dining scene.

H o t R o c k

H a m a C h i l i



Peanut Butter Semif reddo

R o a s t e d G o l d e n B e e t sC h e f T y s o n C o l e


KENT Rathbun

Culinary Family Tree

WORDS Andrew Chalk

It started humbly. William

Kent Rathbun got his first

job as a dishwasher at a

Sambo’s in Kansas City at

age 14, having lied that he

was a year older. By age 17 he

was an apprentice at top din-

ing room La Bonne Auberge. It

changed his whole outlook. He

learned what haut cuisine was

and he liked it.



Joe Goetz, Founding Farmers, DC

Tre Wilcox, Tre Wilcox Cooking Concepts

He opened his first restaurant, Abacus, and it won acclaim immediately. Jas-per’s, a more casual and culinarily less edgy eatery followed in 2003. The latter now has branches in Plano, The Wood-lands, Austin and Richardson. He had a comfort food concept, Rathbun’s Blue Plate Kitchen, in Preston Center but shut-tered it after five years. More recently, he opened Hickory, a barbecue and burger concept in Plano.

He and brother Kevin (based out of At-lanta) got national attention in 2008, when they beat Bobby Flay on Iron Chef.

As well as restaurants, Rathbun runs a successful catering business and has ca-tered locally and at White House inaugu-ration dinners and national golf tourna-ments.

One insight into the man’s character came from a friend of mine, Gary Wall, who, until his recent death on a tour of South America, worked (gratis) for Rath-bun at Abacus for over a decade. Wall just wanted the experience cooking in a professional kitchen while maintain-ing his well-paid day job in technology. I asked him during one of our conversa-tions what it was like working for Rath-bun and his face broke into a huge smile as he gushed “he is the most easy going, calmest guy in the kitchen I have met”.

All of this experience creates a long list of protégés, and it is easy to omit some. So, as best we are able, here is Kent Rath-bun’s culinary family tree on the follow-ing page for your review.



KENT RATHBUN CULINARY FAMILY TREE

George and Katy Brown, Experimental Table

Joe Goetz, Founding Farmers, DC

Tre Wilcox, Tre Wilcox Cooking Concepts

TJ Lengnick, Steel

Omar Flores, Casa Rubio

Casey Thompson, Working on a restaurant in San Francisco

Rick Griggs, Taste Catering, San Francisco

Shannon Swindle, Craft LA

Jeff Qualls, Rye

Jon Stevens, Stock and Barrel

Annika Sacher, Central Market

Sean Fry, TK Culinary

Jennifer Newbold, Best Buddies Bakery

Oliver Sitrin, Blind Butcher

Brian Bell, Blind Butcher

D.j. Quintanilla, Resto Bistro

Adam Rzeczkowski, Fearings

Timothy Woehr, Parigi

Jason Harper, Trio Cafe


HOT PLATEJon AlexisTJ’s Seafood Market & GrillOwner


HOT PLATE INTERVIEW #7WORDS Karol Wilson

Jon Alexis, owner of TJ’s Seafood Market & Grill shares his insights on winter comfort food.

Q: Winter often means comfort food. What is a key dish on your menu that you think your cus-tomers consider comfort food? A: Seafood is inherently seasonal in two distinct ways: species and preparation. Fall and winter seafood stars include all crabs (dungeness, stone, king), oysters, and fish like skate and mahi. Whereas in the spring or summer seafood dishes tend to be simpler and cooler (ceviche, simple grilled fish), in the winter seafood dishes tend to be more comforting like seafood pastas, breaded/crusted fish and hearty seafood stews such as Cioppino.

Q: What do you think makes one or two dishes comfort food? The cheese? The memories of childhood? Everyone has a different definition for CF. People in the Florida Keys, for example, love lots of fish and shrimp.A: While any dish in any season can be comfort food if you have great memories associated with that dish, true winter comfort food literally warms your belly and is the culinary equivalent of a cozy blanket. Cioppino is piping hot, your body temperature raises as the steaming hot bowl is placed in front of you.

Q: What do YOU consider comfort food.? What do you make at home for yourself and/or fam-ily?A: Nothing says EASY comfort at home like a steaming bowl of mussels with a rich cream based broth. They can be made in less than 10 min so you can get right back under the blanket by the fire with a fragrant rich bowl of seafood comfort on your lap.

Q: Wine Sales - more reds? What types? I assume lighter reds or do people stick with white?A: Of course in the seafood world we sell more white than “average”, but in the colder months people definitely order more reds. To take the mystery out of what reds can go with seafood, we specifically list “fish friendly reds” on our wine list. PS Yes, you can drink reds with sea-food in the warm months, too.

Q: Your restaurant in one sentence. A: TJ’s Seafood Market & Grill is a casual seafood driven restaurant. Casual, coastal, fresh.

TJ’s Seafood Market & GrillCasual. Coastal. Fresh.www.tjsseafood.com

Two Locations:TJ’s Preston Royal6025 Royal Lane, #110214-691-2369

TJ’s HP/ Oak Lawn4212 Oak Lawn214-219-3474


HOT PLATE INTERVIEW #8WORDS Karol Wilson PHOTO Jason Marple

Executive Chef Taylor Kearney of The Front Room Tavern at Hotel Lumen in University Park offers up an interesting take on comfort foods.

Q: Winter often means comfort food. What is a key dish on your menu that you think your customers consider comfort food? A: I think that our chicken dish is the most relatable. It is something that is so simple yet so good and you would find it on any table in homes across the world. It’s amazing to me how a lot of people can overcomplicate a chicken dish, you should always

let the natural taste of chicken shine through. We use local free range chickens roasted in their own juices with but-ter and herbs. We roast chicken thighs and chicken feet to make a jus and intensify the poultry flavor of the dish, and then we serve it over buttermilk whipped potatoes, which is garnished with chicken skin chips.

Q: Why do you think makes one or two dishes comfort food? The cheese? The memories of childhood? Everyone has a different definition for comfort food. People in the Florida Keys, for example, love lots of fish and shrimp. A: I was raised in east Texas where we had an abundance of home-grown produce and wild game. I grew up hunt-ing and picking vegetables from my grandparents’ garden. Things like chicken and dumplings, deer steak, or fried

HOT PLATEExecutive Chef Taylor KearneyThe Front Room Tavern


catfish always ring home with me, and coin-cidentally, it shines through on my menu. We take simple dishes and try to elevate them with classical technique and look at them from a new angle. I feel that your surround-ings and what you were raised on has a direct effect on what you’ll consider comfort food, whether you realize it or not.

Q: What do YOU consider comfort food.? What do you make at home for yourself and/or family?A: If my grandmother cooked it, I consider it comfort food. There is such a generational gap in terms of cooking nowadays. More than likely your grandparents cooked heartier dishes because that’s what they had to eat to survive. They didn’t have all of the modern convenience that is so common today. When I actually get to cook something for myself at home I always go simple with roasted veg-etables, meatloaf, braised oxtail, or a roasted chicken. No frills, but delicious just the same.

Q: A question for Bandon Smoot, wine di-rector and Trevor Landry, beverage director: Wine Sales - more reds? What types? Any specialty cocktails for this time of year? A. Bandon: Wine people certainly have com-fort wines. It “drills” deeper than Cabernets; Our sense of smell is intertwined with our memories. So when we especially enjoy a wine it’s often from evoking the memory of previous great wine experiences, and possi-bly more than just wine.

I suppose comfort wine wouldn’t necessarily be our best experiences, just those to which we effortlessly attach ourselves. So wines of clarity, wines with precise, distinct flavors, structural and textural attributes, wines whose virtues are plain, and plainly our own style.

Trevor: One of our best-known cocktails is the Tiki Blvd. - a homagemage to the famous SMU Blvd across the street. It’s a private label mount gray- black barrel rum, house spiced syrup, St. Elizabeth allspice dram, byrrh grand quinquina, and stella cidre.

In our mind, an appropriate fall cocktail is defined by flavors that are more likely to come out of the oven than come out of a glass! This cocktail includes flavors of molas-ses, caramel, cinnamon, allspice, clovers, orange, apple, and apple cider. The private label black barrel rum is a blend of aged rums from different barrels hand selected by us and bottled exclusively for NL Group. The house spiced syrup includes cooked down oranges combined with cinnamon, allspice and cloves. Byrrh is a fortified wine, much like sweet vermouth with flavors of violet and spicy dark chocolate. The drink is served in a tall pilsner glass garnished with a thinly sliced apple chain.

Located in Hotel Lumen right across the street from the SMU campus, Front Room Tavern features upscale, modern Americana dishes in a laid-back setting. We focus on fa-miliar foods you love and give them our own special twist. Our menu consists of foods that are full of heart, soul and flavor to give you the chance to experience these classic dishes like never before.

Front Room Tavern6101 Hillcrest AvenueDallas, Texas 75205214-219-8282www.frontroomdallas.com


Strengthened with new Moulded Edge

Technology and designed to hold 2

to 3 of your essential cards such as ID

and bank cards, these leather wallet cases

eliminate bulky pockets. Already adored and

adopted by many who have become depen-

dent upon it, theses cases will protect your

iPhone and carry your cards all in one sleek

package. Compatible with iPhone 6s, 6s Plus

as well as the older 6 and 6 Plus.

Leather Wallet Cases for iPhone 6s, 6s PlusImproved Moulded Edge Technology

www.mujjo.com


Introducing the Moulded Edge TechnologyMade from a durable, polished polycarbon-

ate, Moulded Edge Technology strengthens the durability of our leather at the most fragile points. The Moulded Edge Technology is a major step-up that toughens the edges of the case and enables it to withstand the damaging wear and tear caused by friction against rough materials such as jeans pockets.

Leather Wallet CaseTailored to Mujjo’s innovativeness, the case

provides a simple yet elegant solution to make your daily life just a bit more convenient. We’ve designed the iPhone 6s wallet case as simple as possible. The leather card pocket, marked by a slant line and stitched to the back of the case, provides an opening to conveniently store your essential cards. In line with our vision, the wal-let case is contemporary and still remarkably simple.

Crafted from our Signature LeatherAvailable in Tan, Black and Gray, the Leather

Wallet Cases are crafted from premium quality vegetable-tanned leather. Our highly acclaimed leather adds character to the cases and is pre-dominantly responsible for the achievements of our collections. The high quality and atten-tion to detail has become a hallmark for both Mujjo’s products and brand. Our Vegetable-tanned leather wears in with every use and ac-quires a beautiful patina and polish over time.

Available for order and immediate dispatch on mujjo.com (ships worldwide).

STREET STYLE

2 0 1 6 THE BEST OFMilan Fashion WeekWhen lacking inspiration take a look at the best of Milan Fash-ion Week Winter 2015-2016 “street style.” Explore the following compilation of women’s street wear looks, with amped-up prints, sweet pastels, bright colors and stunning cover-ups. See voguish urban and hipster inspired outfits, as well as glamour separates for special occasions. These creative and joyful styles just might inspire you.



Milan Fashion WeekStreet Style


2016


Ruth’s Chris Steak House General Manager Tony Gale, Executive Chef, Willie Singleton and team along with Big Brothers Big Sisters CEO Pierce Bush and President Keith Rhodes ac-cepting charitable donation. Special guests Dale Petroskey, President and CEO of the Dallas Regional Chamber, Pierce Bush, CEO of Big Brothers Big Sisters, Michael O’Donnell, President and CEO of Ruth’s Hospi-tality Group, Inc. and Keith Rhodes, President of Big Brother Big Sisters toast the opening of the 147th Ruth’s Chris Steak House opening in Uptown Dallas and do the honors of the of-ficial “Steak Cutting”.

Ruth’s Chris Official Steak Cutting


St. Jude Evening Under The Stars Raises $1.1m for St. Jude Children’s Research Hospital

The 2015 Evening Under the Stars was held on October 24, 2015 at the Omni Dallas Hotel. This year $1.1 million was raised for St. Jude Children’s Research Hospital.

Mimi Rose, Marian Bryan, Kathy & Tim Lyons

Cindy Feld, Isabell Haggar, Charlie Feld

David Feherty (emcee) & Hailey (St. Jude patient)

Mike & Diane Gruber

Holly & Doug Brooks, co-chairs

PHOTOS Kristina Bowman


CLOTHING DESIGNER Demerara - West Village DallasHANDBAG DESIGNER Lily VasaeliniPHOTOGRAPHER Jason D GilmoreMODEL Summer AyalaHAIR Shelby Camp MilesMUA: Jenny Watson


New Fashion Meets Vintage

Compromise is not a word recognised in the Rolls-Royce lexicon. Indeed the company continues to live by the clarion cry of co-

founder Sir Henry Royce to “Strive for perfection in everything you do. Take the best that exists and make it better. When it does not exist, design it. Accept nothing nearly right or good enough.”

The first part of this maxim – “Strive for perfection in everything you do” – guides the company’s every action particularly during the creation of a new motor car. The second – “Take the best that exists and make it better” – has been clearly evidenced in the success of both Phantom Series II and Ghost Series II as they were carefully updated in 2012 and

Rolls Royce DAWN

2014 respectively. And when Rolls-Royce judged that it was time for an authentic gentleman’s Gran Turismo to return to the world stage, it was guided by the third part of Sir Henry’s maxim: “When it does not exist, design it.” And thus, Wraith was born.

Now, the final part of this maxim has guided the Rolls-Royce design and engineering teams as they have worked to initiate a new age for open-top, super-luxury motoring. In a sector exclusively populated by the biggest of automotive compromises – the 2+2 seat configuration – Rolls-Royce has chosen to “accept nothing nearly right or good enough.”


“It is always darkest just before the dawn.”

And so, the new Rolls-Royce Dawn, the world’s only true modern four-seater super-luxury drophead, is born.

“It is always darkest just before the dawn”In the most challenging times, the phrase “It is

always darkest just before the dawn” – originally coined by English Restoration preacher Thomas Fuller – resonates as a beacon of hope. This early morning darkness, where apparitions such as phantoms, ghosts or wraiths have been imagined, and where one’s apprehensions lurk, is brushed aside by an energising burst of early morning sunlight as one awakens to a new dawn and the endless possibilities of a new day.

Such was the feeling in 1952 as the world was finally emerging from a period of economic austerity following protracted war. That year, the world looked forward in hope as the world’s first passenger jet, the British deHavilland Comet, made its first commercial flight; the Big Bang Theory of the creation of the Universe was first propounded, and Queen Elizabeth II ascended the throne of the United Kingdom.

That very same year, the Rolls-Royce Silver Dawn drophead, which became the muse for the designers of the new Rolls-Royce


Dawn, was finished by Rolls-Royce coachbuilders Park Ward and delivered to its first customer, Colonel W.A. Phillips in Canada.

A new beginning for Rolls-Royce at the time, the original Silver Dawn was the first Rolls-Royce to be offered with a factory-built body. However, the drophead Rolls-Royces that carried the name Silver Dawn continued to be coach-built for individual customers, ensuring their uniqueness and rarity, and embodied the optimism of the age as we began to enjoy life again and pursue La Dolce Vita.

This famous and rare Rolls-Royce name was only ever applied to 28 very special drophead bodies between 1950 and 1954.

Rolls-Royce’s new Dawn has taken inspiration from the Silver Dawn, whilst delivering a world first in super-luxury motoring – a cool, contemporary interpretation of what a super-luxury four-seater convertible motor car should be in 2015 – rare, refined and the most social super-luxury car there is.

Much like the 1952 Silver Dawn drophead, the new Rolls-Royce Dawn stands apart from its stable mates, featuring 80% unique body panels.

Indeed such attention has been paid to ensuring this amazing new dawn for super-luxury


“... Accept nothing nearly right or good enough.”

motoring delivers on its promise, even the tyres that connect the new Rolls-Royce Dawn to the roads it will glide over have been specially developed to deliver the pinnacle ‘magic carpet’ ride expected of every Rolls-Royce that leaves The Home of Rolls-Royce at Goodwood, England.

And, specific engineering and manufacturing attention has been paid to the creation of the Dawn’s roof. Unheard of anywhere in the modern motor industry until now, the roof of the Rolls-Royce Dawn delivers the silence of a Wraith when up and operates in almost complete silence in just over 20 seconds at a cruising speed of up to 50kph.

It is safe to say that the new Rolls-Royce Dawn is the quietest open top car ever made.



BUY A BREITLING TIMEPIECE GET A

BENTLEY SUVACTUALLY IT’S THE OTHER WAY AROUND


The Bentley Bentayga First Edition SUV has been making waves since its unveiling at the Los Angeles Auto Show last month. Now it’s been announced that the self-proclaimed fastest vehicle in its class will come with a custom timepiece.

Powered by a twin-turbocharged, 6-liter W-12 engine, the Bentayga can zoom from zero to 60 in only 4 seconds with a top speed of 187 miles per hour. Customers are expecting a fast vehicle, but now they can add even more to their already high expectations.

In addition to features like quilted leather accents, illuminated tread plates, 22-inch black painted and polished wheels, and embroidered seats, the limited-edition version of the Bentayga will also include one of three Breitling watches.

Every First Edition vehicle owner will receive a custom version of either the Emergency, the Cockpit B50, or the women’s Chronomat 38 watches. With only 608 vehicles being produced worldwide, the addition of the luxury watch makes it even more desirable.


modern lifestyles winter 2016

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