WINTER 2015

BEING

Country’s hottest duo, opens up about their often demanding, always fulfilling life on—and off—the road

World-Class Chef CURTIS STONE and why his love of cooking keeps him grounded

By mixing old and new the MODERN FARMHOUSE revives an American classic

‘BIG’ & ‘RICH’

As enduring as the rocky coast that protects Wales against the turbulent Celtic Sea, Cambria® designs make a lasting impression on all who see them. From bold statements, to timeless elegance, Cambria has the perfect design for any home … or castle. See all of Cambria’s 122 selections at CambriaUSA.com.

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NEW WENTWOOD™

Waterstone Collection™

EVERLASTING ALLURE.

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18MODERN FARMHOUSE

Country, meet city: some of today’s most appealing interiors combine classic rustic architecture with

contemporary chic. Our design pros tell how to get this super-livable look.

24BEING BIG & RICH

“Big Kenny” Alphin and John Rich, of country music’s hottest duo Big & Rich, talk about their long road

to stardom and how hard work, family life, and giving back to others remain their top priorities.

32IN GOOD TASTE

World-class chef and TV celebrity Curtis Stone discusses his love of cooking and the secret ingredient

in his new test kitchen—Cambria®.

“I think what country music’s about and what Cambria’s about go hand in hand...There’s a real sense of pride in that place... It’s the turbine of this country.”

—JOHN RICH, “BEING BIG & RICH” PAGE 2418

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Get the app that keeps you in style.

Be the trendsetter your friends turn to for the latest design fashions, hottest products, delicious recipes, and celebrity news with the Cambria Style app. You’ll also have access to past issues and expanded content for more timely insights you can share anytime, anywhere. Get your free app for iPad, iPhone or Kindle Fire today!

YOUR SOURCE FOR BEING THE SOURCE.

Innovation, creativity, development, origination,

pioneering…and risk. Critical tenets to most all success stories. Whether it is in business, music, sport, entertainment of all kinds, and yes indeed, cooking, the core recipe to success is much the same. Read on and you

will find John Rich, Kenny Alphin, and Curtis Stone exemplify them all, in spades. At Cambria we strive and pursue these same virtues of success and, in fact, find that we are blessed and they are just part of who we are…

Take the risks in your life, and be inventive in all that you do...while reward is fleeting, and risk will be ever present, the ride in risk-taking innovation and creativity is to cherish!

Enjoy,

Marty DavisPresident/CEO

Publisher’s Note

4 | C A M B R I A S T Y L E

15 DESIGNER’S NOTEBOOKCozying up in front of a roaring fire will be much more enjoyable if you take some expert advice on creating a fireplace and mantel worthy of their focal-point status.

EAT + DRINK40 BRING ON THE BUBBLYChampagne isn’t just for special occasions anymore. Here’s how to choose and serve bubbles like a pro.

42 THE BUTCHER’S CUTRibeye, T-bone, tenderloin: These are just some of the choices you’ll find when you’re in the mood for steak. We share the inside information on picking and preparing the very best cuts.

GUIDEBOOK47 LOCAL SCENE: Palm Desert, CAThis winter, Palm Desert’s El Paseo turns up the heat with can’t-miss events, shopping, as well as fashion and design.

48 WORD ON THE STREETWhether it’s joining the fight against juvenile arthritis, or celebrating world-class fabrication partners, Cambria® is making an impact.

LAST LOOK50 JOY

STYLE UPDATE 7 STYLE REPORTGone are the days of boring beige. The new neutrals are complex and sophisticated, and the perfect way to refresh your rooms.

10 LIVING STYLISHLYThese pitchers have a unique look that will elevate your table to new heights of style.

11 LIVING WELLOlives are one of the most versatile ingredients you’ll find. Here’s how to buy and use this Mediterranean delicacy.

12 TABLESCAPESCreate a collection of modern heirlooms by shopping for fine table linens that will get better with every celebration.

14 TREND REPORTMariel Hemingway lends some insight into balancing strength and serenity—and shares some of her favorite objects.

12 1542

WHEN YOU’RE DECORATING WITH A NEUTRAL PALETTE, TOUCHES OF WHIMSY ADD

ENERGY AND INTEREST.PAGE 9

departments2015WINTER

ON THE COVER | Country music’s hottest duo Big & Rich talk about their long, winding road to stardom, why they stay focused on their fans, and how family keeps them grounded. Photography by Kristin Barlowe.

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WINTER 2015

BEING

Country’s hottest duo, opens up about their often

demanding, always fulfilling life on—and off—the road

World-Class Chef

CURTIS STONE and why his love of cooking keeps him grounded

By mixing old and new the

MODERN FARMHOUSE

revives an American classic

‘BIG’ & ‘RICH’

Whether it’s a perfectly aged steak or a roaring fire, winter’s pleasures beckon.

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THERE ARE SOME THINGS that evoke what can only be described as pure joy. We don’t think that anyone would argue both music and food are high on that list. Each, capable of instantly bringing you back in time, can just as easily serve as a fresh soundtrack to add to your personal archives that accompany you through life.

We were incredibly fortunate this issue to profile masters of both genres. Musicians John Rich and Kenny Alphin of Big & Rich fame share with us both their own individual narratives as well as their combined story in “Being Big & Rich.” What was remarkable, as the story unfolded, was the depth of mutual respect, patriotism, and love for not only their craft but for building relationships that allow them to give back so others can share in their success. It was truly inspiring to see how these two musicians balance a lifelong love of music with family, philanthropy, and a friendship that not only endures but seems

to deepen each and every day. It is no wonder that, with such parallel ideals, Big & Rich have found a kindred spirit in Cambria. In the same vein, Curtis Stone invited us into his test kitchen, where Cambria serves as his blank canvas. There, he and his team create dishes that not only inspire, but serve as a loving tribute to Stone’s grandmother, who instilled in him a passion for food as well as an appreciation for the joy that happens when meals are shared with friends and family.

In celebration of these joyful moments, we hope that you find inspiration within this issue to create some of your own, to feed both your soul and those around you. We have curated tips from top interior designers, distilled down to a science how to pick and cook a perfect steak, and refined the art of choosing the right champagne to celebrate any occasion—not just the big ones. Here’s to each of us finding our own recipe for pure joy.

Editor’s Letter

Enjoy.

LouAnn Berglund HaafEditor-in-Chief

6 | C A M B R I A S T Y L E

THINGS I LOVE

CAMBRIA STYLE

President/CEO Publisher

Marty Davis

Director of Cambria Style Editor-in-Chief

LouAnn Berglund Haaf

Executive Vice President of Sales, Marketing, and

Business Partner Services Peter Martin

Senior Vice President of Marketing Nancy Jerdee

Vice President of Marketing Shelly Nelson

PUBLISHING PARTNER

Touchpoint Media, Inc.

Chief Executive Officer Steve Farbman

President Jim McEwen

Senior Vice President David Jensen

EDITORIAL

Executive Editor Amanda Lecky

Managing Editor Reed Richardson

Creative Director Rob Johnson

Contributing Art Director Jenna Lalley

Designer Julia Taborskaya

Photo Editor Alan Gottlieb

SUBSCRIBEand we’ll deliver the best in design and

lifestyle to your door. For a complimentary subscription, go to CambriaUSA.com/subscribe and enter

quartz code 136.

LIKE WHAT YOU SEE?

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ZOur friend Mariel Hemingway has shared her love of tea with me. This

pot keeps it warm for hours! PAGE 14

CHEF’S PICK

Curtis Stone invites you to

add some gourmet chic

to your kitchen with

these fabulous oil cans!

Go to curtisstone.com

I’m a huge fan of spreading the fun around my home - these

trays wil l do it in style.PAGE 9

C A M B R I A U S A . C O M / S T Y L E | 7

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LOOK BEYOND PRINTEDPATTERNS TO FABRICSWITH GRAPHIC EMBROIDERED DESIGNS.HIGH CONTRAST ADDS EXTRA IMPACT.

WALL COVERINGS ANDFABRICS INFLUENCED

BY BATIK OR IKATLEND SUBTLE GLOBAL

SOPHISTICATION.

SEAGROVETM Coastal CollectionTM

© Cambria 2014

DARONTM Jewel CollectionTM

© Cambria 2014DUNMORETM

Desert CollectionTM

© Cambria 2014

KIRKSTEADTM Desert CollectionTM

© Cambria 2014

ST YLEreport

GET THE LOOK: (Hanging fabric, from left to right) Bold Scone Poppy, $110/yard, Sakagra Graphite, $29.99/yard, Tick Tock Scarlet, $24.99/yard, Calico Corners; calicocorners.com. (Stacked fabric, from top to bottom) Dalesford Cherry, $32.99/yard, Fioretto Graphic, 46.99/yard, Suraya Red/Beige, $39.99/yard, Calico Corners; calicocorners.com. (Wallpaper, from top to bottom) Talavera, Terra Cotta, $125/roll, Diamante, Red, $125/roll, Otomi, Red, $125/roll, Hygge & West; hyggeandwest.com

BECOME A MIXMASTER:PAIR ONE LARGE-SCALE PATTERN WITH A GEOMETRIC OR STRIPE AND A COMPLEMENTARY SOLID.

REDcode

Florals, stripes, appliques, and more: Layers of luscious pattern make a bold color choice like rich red or crisp navy even more irresistible.

8 | C A M B R I A S T Y L E

STYLEreport

THERE’S NO NEED TO SACRIFICE BEAUTY FOR PRACTICALITY IN THE BATH. LUXURIOUS, DURABLE CAMBRIA SEAGROVE ON THE WALLS, AND KIRKSTAD BASEBOARDS, AND WINDOW CLADDING IS AS GORGEOUS AS IT IS EASY TO CARE FOR.

THE NEWNEUTRALS

Rich natural textures and bold geometric forms look fresh and modern against cashmere-soft grays.

KIRKSTEADTM Desert CollectionTM

© Cambria 2014

SEAGROVETM Coastal CollectionTM

© Cambria 2014

GET THE LOOK: Classic Neutral Chair, $530, Dot & Bo; dotandbo.com. Antiquity Chandelier, $4,900, Currey & Co.; burkedecor.com. Entablature Mirror, $3,495, Restoration Hardware; restorationhardware.com. Faux Deer Head Wall Mount, $90, Near & Deer; nearanddeer.com. Samoke Silk Rug, 8’ x 11’, $14,000; abchome.com. Parquetry Media Console, $1,199, West Elm; westelm.com. Brazilian Soapstone Grill, $95, Lost & Found For Anthropologie; lostandfoundshop.com.

C A M B R I A U S A . C O M / S T Y L E | 9

THE ELEGANCE OFA NEOCLASSIC FORM

LOOKS NEW IN A NATURAL WOOD

FINISH.

GEOMETRIC WOOD INLAY ELEVATESTHE STREAMLINED FORM OF A

MEDIA CONSOLE.

SILVERY SOFTNESS UNDERFOOT IS THE PERFECT

BACKDROP FOR NEUTRAL, MODERN FURNITURE.

PAINT COLORS:“TRY MIXING WARM AND COOL

NEUTRALS IN PAINT AND OTHER FINISHES TO BRING DEPTH AND

SOPHISTICATION TO YOUR DÉCOR.”MANCHESTER TAN HC-81STONE HARBOR 2111-50

–Sharon Grech, Benjamin Moore Color Expert, benjaminmoore.com

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TOUCHABLE LINENUPHOLSTERY IN AWARM OATMEAL

COLOR ADDSCOMFORTABLE

SIMPLICITY.

UNEXPECTEDACCENTS LIKE A

RESIN DEER HEADLEND FUN

AND PERSONALITY.

10 | C A M B R I A S T Y L E

L IV INGstylishly

1

5GEOMETRY LESSON

Inspired by angular Bauhaus design, the stoneware neu

pitcher, $55, has a soft grey glaze which gives it a

unique depth.fermliving.com

6DARK STAR

Speckled with white like stars against a night sky, the

Celeste pitcher, $60, hails from one of France’s oldest

ceramic factories.crateandbarrel.com

7TALL DRINK OF WATER

The slim, hammered copper Sferra Tall pitcher, $200, was

handmade in Kyoto by an artisan skilled in the metalwork

craft of Tankin.analoguelife.com

1MIDCENTURY MOTIF

The linear pattern incised into its matte surface connects the

hand-thrown Wellington Stoneware Large pitcher, $350,

to a rich design history. calvinklein.com

2OLD-WORLD ELEGANCE

The tall, tapered Vintage Pewter Pitcher, $495, has

light hand-distressing on its otherwise smooth finish. Made by hand in Italy.

blisshomeanddesign.com

3CHIC AND SLEEK

Simplicity of form and rich coloration makes Menu’s

glazed porcelain New Norm Mini Bottle, designed in

Copenhagen, a worthy addition to any table or bar. $30.

aplusrstore.com

4SURFACE INTERESTFinished with an overall

hammered texture and a beaded handle and base, the

GG Collection 88-ounce pitcher, $120, lends traditional warmth.

horchow.com

Beautiful beverage service turns even the simplest glass of water into a treat for the senses.

HANDMADE ELEMENTSLEND PERSONALITY

AND WARMTH TO YOUR TABLESCAPE.

PLAY WITH CONTRASTBY MIXING RUSTIC

AND STREAMLINED PIECES.

PITCHER PERFECT

3

4

5

6

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NO NEED TO INTRODUCEBRIGHT COLOR. INSTEAD,LOOK FOR RICH SURFACE

TEXTURE AND INTERESTINGGLAZE TREATMENTS.

7

C A M B R I A U S A . C O M / S T Y L E | 11

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MEDITERRANEAN AND NORTH AFRICANCULTURES HAVE LONG RELIED ON THE OLIVE

to lend its bold flavor profile to a remarkable range of dishes. “Olives are delicious on their

own, of course,” says Molly Siegler, Whole Foods Market’s Culinary Concepts Coordinator, “but you can also roast them alongside fish, toss them in the food processor for a quick tapenade, or chop them to add a burst of flavor to a sauce, salad or a sandwich.” If you’re browsing the olive bar at a local grocery or gourmet store, look for selections with plump, glossy flesh. At home,

you can keep pitted varieties fresh in the fridge for a couple of days; pit-in olives will last longer.

BERWYNTM Waterstone CollectionTM

© Cambria 2014

Olives Versatile, varied, and utterly delicious, these ancient delicacies are as rich in heart-healthy nutrients as they are in flavor. Here’s the skinny on how to enjoy the many tasty choices you’ll find at your local olive bar.

RINSE CANNEDSPANISH

OLIVES BEFORESTUFFING

WITH CHEESE,ANCHOVIES,

OR JALAPENOS.

INSTANTUPGRADE: DRAIN THE BRINE FROM

MIXED OLIVES, THEN TOSS WITH FRUITY OLIVE OIL

AND HERBS.

OLIVE ID’S

(TOP TO BOTTOM LEFT TO RIGHT):

Picholine; Lucques; Greek olive mix; Moroccan black

olives; Castelvetrano; Black Bella di Cerignola; Green

olives stuffed with almonds; Kalamata.

OLIVES ARE EVEN BETTER WHEN PAIRED WITH OTHER DELICACIES,

LIKE PICKLED GARLIC.

L IV INGwell

12 | C A M B R I A S T Y L E

ACCENT A SHORT WALL WITH FELT AS A WALL-COVERING AND IT ADDS

TEXTURE, WARMTH AND LOOKS POSITIVELY GORGEOUS.

BRIGHSTONETM Jewel CollectionTM

© Cambria 2014

DRESS YOUR TABLE WITH FUTURE HEIRLOOMS: LUXURIOUS LINENS AND PERSONAL TOUCHES THAT WILL DELIGHT FOR YEARS TO COME.

By AMANDA LECKY Photography by STEVE HENKE

the finer things2JUST AS A COLLECTION OF TIMELESS TEXTILES ADDS THE FINISHING

TOUCH TO A TABLE SETTING, A CAMBRIA TOP WITH A SHARP REVERSE-BEVELED EDGE COMPLETES

THE LOOK OF A POSTMODERNIST

CHEST.

C A M B R I A U S A . C O M / S T Y L E | 13

BRIGHSTONETM Jewel CollectionTM

© Cambria 2014

Gathering family & friends around the table is one of life’s greatest pleasures. Gathering around a table set with beautiful, touchable, treasures is even more meaningful: With every brush of the soft linen napkins you chose so carefully or glint of the candy dish you found in the back of an antique shop, your guests will see your personality shining through,

and feel your love and hospitality.

LINEN GETS SOFTER WITH EVERY WASH, BUT SAVE YOUR BEST LINEN NAPKINS, LIKE THESE HEMSTITCHED LAVENDER BEAUTIES, FOR SPECIAL OCCASIONS; FOR EVERYDAY, USE WHITE COTTON “HOTEL” NAPKINS YOU CAN BLEACH. TABLECLOTHS SHOULD BE WASHABLE, BUT RUNNERS CAN BE MORE DELICATE, WITH EMBROIDERY OR METALLIC ACCENTS, FOR EXAMPLE.

LIKE JEWELRY FORTHE TABLE, NAPKIN

RINGS ADD GLAMOUR.PAIR MODERN

GEOMETRIC SHAPES WITH TRADITIONAL

LINENS, FOR ANEDGY, ECLECTIC LOOK.

MAKE IT PERSONAL BY ADDING A

SIMPLE MONOGRAMTO YOUR FAVORITE

NAPKINS.

LUXURYFINE LINENS ARE

A LUXURY, BUT ONE THAT WILL LAST. SHOP

WITH AN EYE TO QUALITY—LOOK FOR HEAVY WEIGHT,

CAREFUL STITCHING, EVEN COLOR, AND DETAILS THAT

YOU’LL LOVE TO HAND DOWN TO THE NEXT

GENERATION.

the finer things IF YOU LOVE SOMETHING, IT

WILL WORK, THAT’S THE ONLY RULE IN

DECORATING. —BUNNY WILLIAMS

GET THE LOOK: Wall covering: Ralph Lauren Burkewool, plain, charcoal, $49,99/yard, Calico Corners; calicocorners.com. Dumont Buffet, $699, Carla Peters Chulucanas Vase, $40, Raffia Tray, $44, Embroidered Dot Napkins, $24, Gold Stackables Napkin Rings, $20 for set of 4, West Elm; westelm.com. Stonewashed Belgian Linen Dinner Napkins, $38 for set of 4, Restoration Hardware; restorationhardware.com. Glo Fuchsia Hemp and Neon Stitch Placemats, $48, Glo Fuchsia Lavender and Indigo Napkins and Placemats, $36 to $48, Jan Bartz Gold Luster Tray, $70, ABC Home; abchome.com. Cane Embroidered White Napkins, $14.95, Williams-Sonoma; williamssonoma.com. Linen Satin Stitch Dinner Napkin, $58 for 4, Mark & Graham; markandgraham.com.

14 | C A M B R I A S T Y L E

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MOTHER, ACTRESS, YOGA INSTRUCTOR, AUTHOR, EMMY-NOMINATED FILMMAKER: MARIEL HEMINGWAY KNOWS THE MEANING OF A PACKED SCHEDULE. But she also understands the need to maintain balance with daily routines. First on her list of healthy practices: waking up early. “It’s really important to begin your day on a positive note, and you can’t do that if you’re feeling rushed,” she says. “Before diving into emails or the news, I take time for meditation. It’s just a way to start the day from a place of mindfulness.” Daily exercise is another essential in the serenity toolbox. And, finally, small, soothing rituals like brewing herbal tea throughout the day helps keep her grounded. “When I take care of myself with exercise and quiet time I’m recharged,” Hemingway says. “It can be hard to take the time, but it’s really worth it.”

TRENDreportMariel lends her

strength and serenity to Cambria

Gallery – Toronto.

MARIEL SHARED HER FAVORITE PICKS FOR

SERENE LIVING:

BRAEMARTM Waterstone CollectionTM

© Cambria 2014

Summer Sea by Makara necklace, $150; makarajewelry.com. Western Belted Harness Boots, $318, Frye; sundance.com. Insulated Teapot, 6-cup, $130; williams-sonoma.com. Velvet Grey 23” Floor Cushion, $80; cb2.com.

OMVANA APP Omvana is a groundbreaking app for mindful living with 1000+ medidations for customizable mixes—covering subjects such as grounding, inspiration, weight loss, sleep and more. www.omvana.com

An insulated tea pot keeps the herbal tea hot and

looks great on the countertop.

Strong & Serene

Hip, comfortable and timeless.

A favorite boot wil l carry you from morning

til l night.

Dress up t-shirt and jeans with a strong

piece of jewelry like this

handcrafted necklace.

A stack of structured pil lows provides a super chic instant spot for relaxation

or meditation.

C A M B R I A U S A . C O M / S T Y L E | 15

GALLOWAYTM Coastal CollectionTM

© Cambria 2014

By AMANDA LECKYPhotography by STEVE HENKE

HEARTH&SOULAN ARRAY OF UNEXPECTED, EVENWHIMSICAL OBJECTSON THE MANTELDRAW THE EYETO THE ROOM’SFOCAL POINT ANDCREATE A SENSE OFCHARACTER

DEEP, RICHLYVEINED CAMBRIA

IS COMPLEMENTEDPERFECTLY BY THEDARK WOOD TRIM

OF THE FIREPLACESURROUND.

CREATE AN ELEGANT FOCAL POINT JUST RIGHT FOR GATHERING

WITH INSIDE DESIGN STRATEGIESFROM THE EXPERTS

DESIGNER’SnotebookCREATE A STUDY IN CONTRASTS BY SETTING A DARK (OR LIGHT)

FIREPLACE SURROUND AND MANTEL AGAINST A VERY LIGHT (OR

DARK) BACKDROP: THE EFFECT IS BOTH ELEGANT AND DRAMATIC.

There’s nothing quite as inviting as a room warmed by a crackling fire and few architectural elements quite as important as a fireplace. Ambience, warmth, character: A fireplace can lend all three to your space, and can create a dramatic focal point at the same time. “Fireplaces create an intimate and inviting atmosphere,” says Portland, Oregon-based designer Garrison Hullinger. “But they can also play a big role in defining the space and its overall aesthetic.” The materials you choose to surround the firebox, the design and arrangement of the mantel—or the decision to omit a mantel entirely—can set such a strong tone for the room that some designers begin their work by planning the fireplace. “The fireplace almost always ends up creating the wow factor in a room,” says designer Tineke Triggs, of San Francisco. “It lends itself to using really gorgeous materials and to hanging art above it, so it’s a good place to begin a room plan: Start with the focal point, and then work everything else around it.”

STYLE AND MATERIALSLike everything else in your home, the fireplace should feel like an organic extension of the architecture, so let your house guide you as you dress the hearth. For a sleek, contemporary look, consider a floor-to-ceiling column of a single, non-combustible material, like Cambria. For a more traditional effect, surround the firebox in stone or tile, and then finish with rich wood. Whichever style you prefer, be sure to keep any combustible materials (like wood) at least 12 inches away from the edge of the firebox. And, consider proportion. “If you’re surrounding the fireplace opening with stone, make sure the width and height of the stone area is in proportion, otherwise you get these skinny little side strips and a top-heavy effect,” says Triggs.

Once the design of the fireplace is set, you can create a furniture plan that reinforces its dramatic impact. “Run a sofa or sectional parallel to the fireplace,” says Hullinger. “With a large coffee table or ottoman centered in the middle and occasional chairs on the sides the plan creates connectivity, while allowing the fireplace to remain the focal point and an anchoring element in the room.”

ART AND ACCENTSThe area above the fireplace is the perfect opportunity to show off your personal style. Hang a favorite piece of art above the mantel, being sure to light it well. And, dress the mantel itself with a few carefully chosen objects. “Here, less is really more,”

16 | C A M B R I A S T Y L E

DESIGNER’Snotebook

USE A FREESTANDINGGAS FIREPLACE

TO DIVIDE A SPACE, OFFERING

WARMTH ANDFLICKERING

FLAMES FROM THREE SIDES

OTHERWISE UNADORNED, THE SLEEK AND SEAMLESS FIREPLACE COLUMN IN CAMBRIA DUNMORE RECEIVES A

GROUNDING FINISH FROM BASEBOARDS IN A DEEP, CONTRASTING TONE.

HIGH-TECH HEATNEW OPTIONS

INCLUDE APP-ENABLED FIREPLACES THAT

ALLOW YOU TO TURN ON OR OFF THE

FLAMES FROM AFAR.

TDUNMORETM

Desert CollectionTM

© Cambria 2014

C A M B R I A U S A . C O M / S T Y L E | 17

“The area above the fireplace is the perfect

opportunity to show off your personal style.”

1. VARY HEIGHTS AND SHAPESWhatever you choose to display on the mantel—picture frames, vases, candlesticks, prints—mixing up proportions will prevent the “soldier” look a group of uniformly sized items can create.

2. CLUSTER UNEVEN NUMBERSUnless the architecture lends itself to formal symmetry,odd-numbered groupings with more on one side than the other, look more natural.

3. FEATURE ONE STARCenter a single key item, such a large painting or mirror,above the mantel. The rest of the accessories should be secondary to the main event.

4. ADD SOME LIFEBranches in a tall vase, a nosegay of flowers, a fewseashells—organic accents will help your arrangementfeel fresh and alive.

5. SHOW YOURSELFChoose items that have special meaning to you: They’lldelight you and your guests every time you glance at the fire.

RULES FOR AWELL-DRESSED MANTEL

The perfect composition is personal, eye-catching, and simple.

says Hullinger. “Consider a piece of art with a couple of artisan vases that vary in size and shape set off to the side.”

Thinking of hanging a television above the mantel? “Make sure it’s no more than 56 inches from the floor, says Triggs. “Otherwise it will be uncomfortable to view it from a seated position.” And, help it blend in by painting the wall behind it in a dark color, or by planning retractable doors are artwork to hide it when not in use. “That way, you have the convenience of the TV where you want it, without sacrificing the elegant look,” she says.

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CITRUS IS A GREAT WAY TO LEND COLOR AND TEXTURE TO YOUR MANTEL. ADD GREENERY FOR A

FLORAL FEEL.

A COLLECTION OF DIFFERENT COLORED BOTTLES WITH SINGLE FLOWERS

OR GREENERY MAKES FOR A FRESH ARRANGMENT THAT IS EASILY UPDATED.

USE A MANTEL TO DISPLAY YOUR FAVORITES OF LARGER COLLECTIONS.

DUNMORETM Desert CollectionTM

© Cambria 2014

By AMANDA LECKY Photography by STEVE HENKE

AS FAMILIAR AS THE STARS AND STRIPES, the farmhouse is a quintessentially American style. But while its functional form may hearken back to a largely rural past, that very simplicity makes the farmhouse vernacular a timeless choice today. With a few contemporary updates, the look is comfortably at home in the present—and flexible enough to feel current well into the future. The key to staying in step with the times? Keep it super-simple. “This is not the old-fashioned ‘country’ style we tend to think of, with frilly curtains and lots of knickknacks everywhere,” says Minneapolis-based interior designer Billy Beson. “It’s streamlined, with industrial edges. And it’s really easy to live with.”

WHY IT FEELS RIGHT NOWOf course, farmhouses have been around for as long as people have been living off the land, but now creative designers are bringing a renewed attention to this humble form. “Many of our clients want both the clean lines of contemporary design and the comfort and warmth that you feel in a more traditional setting. The modern farmhouse style has the best of both

18 | C A M B R I A S T Y L E

M O D E R N

AAN UPDATED TAKE ON

A CLASSIC, THE SHALLOW, SINGLE-BOWL SINK

SAYS “FARMHOUSE,” BUT NOT “COUNTRY”

FARMHOUSE

C A M B R I A U S A . C O M / S T Y L E | 19

PRAA SANDSTM Waterstone CollectionTM

© Cambria 2014

FLOATING SHELVES NOT ONLY OFFER

DISPLAY SPACE BUT MAKE THE RANGE A

FOCAL POINT

A HIGH-CONTRAST COLORSCHEME WITH PAINTED

WOOD CREATES A CONTEMPORARY BACKDROP

IN ANY SPACE

A MIX OF STYLES, FROM INDUSTRIAL TO NAUTICAL TO RUSTIC, PULL TOGETHER THANKS TO THEIR SIMPLE SHAPES AND RICH FINISHES.

worlds,” says designer Lisa Knight of Lisa Lynn Designs in Louisville, KY. Characterized by a toned-down approach to design and decoration, with limited finishes and a distinct lack of clutter, it’s a look that feels fresh and uncomplicated. “Our lives are so busy these days—we’re pulled in so many different directions all the time—it can feel very freeing and relaxing to create an environment that reflects the needs of a family’s individual lifestyle yet remains simple and spare,” says Beson.

ELEMENTS OF STYLEClean lines may be the hallmark of modern farmhouse style, but with fewer design elements to create interest, each one has to make a powerful statement. Take the color palette, for example. “A largely neutral color scheme works well, but contrast is very important. Instead of muted shades of beige, think black and white,” says Knight. For millwork and cabinetry, exercise restraint: Forget intricately carved moldings or highly detailed cabinet door styles; instead, opt for plain trim and Shaker-inspired cabinets in a solid, dark color. “Painted finishes are one of the characteristics of farmhouse style,” says Beson. “Make it modern by swapping traditional colorful milk paint looks with bolder solid neutrals.”

When choosing materials, certainly take inspiration from classic looks, but keep in mind that today’s materials offer so many more options for long lasting good looks. Instead of the high-maintenance countertops of yesterday, choose the beauty and durability of Cambria with its multitude of design offerings from classic to modern. For floors, consider distressed wood. “We love to use reclaimed barn wood on the floors,” says Knight. “Reclaimed wood elements in general are a great way

PRAA SANDSTM Waterstone CollectionTM

© Cambria 2014

CREATE CONTRAST WITH EARTHY GRAY

AND OFF-WHITE, INSTEAD OF STARK BLACK AND WHITE.

GRAY 2121-10STEAM AF-15

benjaminmoore.com

20 | C A M B R I A S T Y L E

IN WITH THE OLD, IN WITH THE NEW GIVE YOUR

KITCHEN MODERN

FARMHOUSE STYLE

BY CHOOSING

STYLISH, ANTIQUED

ACCENTS THAT

ELEVATE EVERYDAY

ESSENTIALS

GET THE LOOK (from left): Baldwin 6 in. Single-Chain Pendant, $250, Rejuvenation; rejuvenation.com. Simon Pearce Barre Pasta Bowl Place Setting, Alabaster, $135; ampersandshops.com. 17th Century Indian Petal

Stone Bowl, $369, restorationhardware.com. Recycled Glass Soap Dispenser, $32; anthropologie.com

THE COMBINATION OF SIMPLE WHITE-PAINTED

WINDOW TRIM AND DRAMATIC DARK MULLIONS CREATES UNEXPECTED CONTRAST

SUBTLE DETAILS LIKECURVING CORBELS BENEATHTHE CABINETS REFERENCE

FARMHOUSE STYLE, WITHOUTFEELING TOO CUTE

SINKChoose an apron-front or ‘farmhouse’

sink, but stick with streamlined single-bowl styles in a simple

white enamel finish. Or, for a more contemporary twist, pick one in

gleaming stainless steel. Pair with a professional-style faucet.

CABINETSForgo ornate door styles for

simpler fare: Shaker styling isideal. Painted finishes

work well, or incorporate somemid-tone distressed wood. Keep the look light using open shelves

instead of upper cabinets.

MATERIALSChoose a mix of timeless

natural materials like distressedwood flooring and furnishings,

Cambria countertops, and mixed metal accents. Try to balance light and dark, to

create contemporary contrast.

ACCENTSDon’t be afraid to mix old and

new, rustic and industrial, sleekand detailed. Keep the overall

palette neutral, but bring in popsof highly concentrated color to

add energy and personality, otherwise the look can be dull.

FARM FRESHThe right details will help create your perfect room.

C A M B R I A U S A . C O M / S T Y L E | 21

PRAA SANDSTM Waterstone CollectionTM

© Cambria 2014

to add a bit of ‘age’ to the space.” Lend your design a little extra edge by incorporating mixed metals, especially fixtures and accessories with an industrial look. “Oversized light fixtures add impact and an essential rawness. You need that kind of personality to make such a simple style feel inviting and interesting,” says Beson.

MAKING IT YOUR OWNGood news: Modern farmhouse style is a natural framework for showcasing your own personal flair. With the basic architectural elements in place, you’re free to add pops of color and quirky accessories or antiques as you like. “Mixing old and new is part of this style,” says Knight. “You don’t want it to look like it was just decorated yesterday. Mixing in personal artifacts and treasured antiques works really well to create a layered, timeless effect.”

And, don’t be afraid of color in small, concentrated doses. Knight suggests choosing contemporary wall art or with collections you can easily rearrange or change if you tire of them. The only caveat, says Beson, is to know when to stop. “It’s like Coco Chanel’s classic advice about getting dressed,” he says. “’Before you leave the house, look in the mirror and take one thing off.’” Apply this wisdom to your décor, and you’ll end up with an intimate composition of beloved items that will never feel cluttered or overwhelming—in perfect harmony with the principles of today’s modern farm-fresh design.

VARIED TILE SHAPES ON THE FLOOR AND CEILING

GIVE AN ALL-WHITE ROOM EXTRA DEPTH.

DIRECTIONAL SCONCES IN A WARM FINISH ADD FUNCTIONAL INTEREST.

A DRAMATIC DEPARTURE FROM THE BLACK-AND-WHITE SIMPLICITY OF THE ADJACENT SPACES, THE RICH BLUE RUNNER MAKES

THE ENTRANCE A SHOWPLACE.

ADD PERSONALITY BY TRANSFORMING

A CHEST INTO A VANITY. TOPPED WITH CAMBRIA IT

BECOMES AN INSTANT MODERN CLASSIC.

22 | C A M B R I A S T Y L E

MONTGOMERYTM Waterstone CollectionTM

© Cambria 2014

WHEN YOU HAVE PLENTY OF NATURAL LIGHT, YOU DON’T HAVE TO BE

AFRAID OF DARK FINISHES. THEY’LL ADD SOPHISTICATION.

—BILLY BESON, BILLY BESON CO., MINNEAPOLIS, MN

Give your new kitchen or bath plans a turbo boost with the Cambria® app for iPad.

LAUNCHING PAD

DREAMEasily browse more than 120 designs, sorted by tone, texture or characteristics whenever you like.

PLANSee any design installed in designer kitchen and bath settings to help you get the big picture.

BEGINFind a Cambria dealer near you to turn your dream home into a reality.

© C

AM

BR

IA 2

014

COUNTRY’S HOTTEST DUO, OPENS UP ABOUT THEIR OFTEN DEMANDING, ALWAYS

FULFILLING LIFE ON—AND OFF—THE ROAD.

24 | C A M B R I A S T Y L E

Big & Rich isn’t a band as much as a force of nature. In their 10 years together, “Big Kenny” Alphin and John Rich have—take a breath—cut five albums, two of which went platinum and one

gold, and sent 11 songs marching up Billboard’s Country Top 40. They’ve been nominated for multiple awards, and as songwriters penned literally thousands of songs, both for themselves and some of country music’s biggest names. And should anyone say success means slowing down, in 2014, the pair spent 200 days on the road, performing 130 of their always high-energy shows all across North America, from the Midwest to the hipster centers on both coasts. Oh, and their latest album, “Gravity,” was the first on a new label, their own—Big & Rich Records.

“We live at 90 mph,” acknowledges Kenny, who laughs that his favorite place at home “is my bed—because I so rarely see it.”

By CAROL MITHERS

C A M B R I A U S A . C O M / S T Y L E | 25

9090 miles an hour is an understatement if you ask Marty Davis, Cambria CEO, who has gotten to know Big & Rich, both on stage and off. “They are the perfect combination of hard work, talent and smarts…a couple of good old boys who knew how to make it. They remain who they were, special talents, who never lost touch with their roots. They are some of the real good guys in their business.”

Energy and hard work have always defined this duo, that and the drive to remake country into a blend of styles that they call “music without prejudice.” Kenny, rangy, shaggy, in jeans and fringed vests with his signature stovepipe hat, came from rock and roll; John’s short hair, pristine moustache, tailored jackets and Stetsons mark him as the boy who grew up dreaming of being a country king. Their music and shows get audiences out of their seats with a wild fusion of tradition, rock, funk, rap, and R&B. When they first started performing, says John, “Nashville didn’t know what to think of us. They looked at us like a bunch of crazies, which we were.”

The magic that became Big & Rich grew from mingling genres and from the creative collaboration of two completely different men. “We tend to view things from an opposite perspective,” Kenny says. “I’m more of a dreamer, and John’s firmly planted in reality. He’d tell you ‘Kenny stops to smell the roses, and I like to mow them down.’” During their years together, both have written songs on their own, and taken time off from the partnership to record and release successful solo albums.

But deeper values bind them: belief in resilience, and patriotism—every Big & Rich concert features a salute to veterans—and commitment to staying the course. Neither man came to music the easy way. John grew up in a double-wide trailer in Amarillo, Texas, the son of a “small-church, Bible-banging non-denominational preacher”; Kenny was a seventh generation Culpeper, Virginia farm boy whose father hoped he’d one day work the family land.

Before they met, both had been on the verge of making it in Nashville, only to have the prize snatched away. Kenny got signed, then dropped by a major record label; by 2002, he says, he was down to his last dollar. Tim McGraw’s No. 1 country hit, “Last Dollar (Fly Away)”, came from that Big Kenny reality and was written by him in 2002, when he was literally “down to his last dollar” and “had walked right through his shoes”, in a Las Vegas hotel room, drowning his sorrows from a fateful run at wealth at the Blackjack table. John, he was fired from a successful band he helped launch and create, Lonestar, where he played bass and shared lead vocals. John was then dropped by his own record label, and was spiraling between success and finding his place in the hard life of a country music singer/songwriter; talent and grit soon prevailed, and the rest is history. So it was, country music was living, spittin’, kickin’ and throwing it all right back at ’em. The pair rebounded, learned the only way, the hard way, and moved forward with sheer force of will, and the raw tenaciousness of a herd of bulls.

26 | C A M B R I A S T Y L E

“THERE’S NO ONE MORE FUN TO

SING WITH,” BIG KENNY SAYS OF HIS

PARTNER, JOHN RICH. AND MAYBE

THERE’S NOWHERE MORE FUN TO PLAY THAN IN KENNY’S

HOME BAR, WHICH HE CALLS “THE PUB

OF LOVE.”

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What does it take to make it in country

music?You put your head

down and push. You need the mindset of ‘you’re never

going to beat me.’ Sometimes I had

to dig deeper than I could’ve imagined to find the courage to start again, but I

always did.

What does it mean to work

hard?

You don’t give up. That’s something

you learn as a farmer. If the rain doesn’t come and your crops don’t

grow, that doesn’t mean you don’t plant again! And everything has its

moment. You plant different crops during different seasons and you harvest them at

different times, but you have to be out

there tending every day.”

C A M B R I A U S A . C O M / S T Y L E | 27

continued on page 28 »

“You can’t be great until you’ve been broken down and built yourself back up,” John says. “That’s when you get to a spot when you’re semi-indestructible. You learn what you did wrong the times before and you don’t do that again. You get better.”

Ten years in, the two are equal partners in the creative and business enterprise that is Big & Rich: the decision to go with their own record label as a way to “gain creative control” of their legacy, for instance, was wholly shared. Both men, says their manager, are “business savvy, and have done well to manage their respective brands as well as the Big & Rich brand as a whole.”

Both also share a work ethic that doesn’t leave time for rest. There’s no “off season” for the band, says Kenny. The cold weather months are time for writing; as soon as it warms up, the touring starts. And philanthropy’s always on the calendar. Big & Rich have raised money for St. Jude Children’s Research Hospital, Vanderbilt Children’s Hospital, the 173rd Airborne Memorial Fund, and the Special Olympics among others.

“You gotta eat good, take your vitamins, drink a lot of water and pace yourself,” says John. “But there’s nothing better than going for it, guns blazing.” Pair this take-no-prisoners mentality with a powerful work ethic and it was no surprise that John and Davis became good friends, connecting just like a couple of old buddies. “That’s something I learned I had in common with Marty, and something that made me really identify with Cambria as a

28 | C A M B R I A S T Y L E

Why do fans respond so strongly to

Big & Rich?

John and I love a good party, and

we love to see the audience get

excited. When we’re performing they feel

us. We’re a lot of fun!

How do you make a long-term

partnership like Big &

Rich succeed?

You can’t do everything together, so it’s a good thing that we both break

out on our own now and then. We both

want to see the other do what makes him happy. But Big & Rich has a priority above everything

else. For both of us.

What do you most

appreciate about John?He encourages me to go out as far as I can musically.

We encourage and inspire each other in a great way. He’s one of the most talented

creators that I’ve ever met or worked

with. A great businessman, too.

Why are you so committed

to giving back?

When a child anywhere asks for help, he deserves

it. Children are our future and they

depend on us. And our military fight for the greatest right of

all: our freedom.

What do you want to happen at

every Big & Rich show?I want people to

leave in a different mood than when they came. I want

them to feel good. To be moved. To feel happy and inspired. I want them to be filled with a great sense of joy. We’re there to entertain

and give it all we’ve got—as entertainers,

we’re meant to be joy-bringers.

What does it mean to you to be part of Big & Rich?

It means I’m part of what I believe to be one of the greatest writing, recording

and entertaining duos that’s existed in the history of music.

IS THAT A COUNTRY LULLABY? “UNCLE JOHN” WAS HAPPY TO TAKE ON THE ROLE OF DOTING

GODFATHER WHEN KENNY'S AND

CHRISTIEV’S SON, LINCOLN, WAS BORN.

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C A M B R I A U S A . C O M / S T Y L E | 29

company,” John says, “We both believe in hard work and paying attention to detail.”

In fact, in 2014 John visited Cambria’s factory to meet– and play for–the workers. “I think what country music’s about and what Cambria’s about go hand in hand,” he says. “Work hard, play hard, have a good time–and be proud of what you do! You see this massive building in the middle of Minnesota–out in the country. The folks who work there are country folks. There’s a real sense of pride in that place which really encapsulates what this country’s all about. It’s the turbine of this country.”

Home studios help both members of Big & Rich carve family time out of the whirlwind. “It’s the only way to keep my kids around,” jokes Kenny. True to Big & Rich form, the

two live within walking distance of each other, in houses that are completely different. Kenny’s household includes his wife, Christiev, stepsons Cameron and Christopher, sons Lincoln, 9, and Dakota, 4, and currently, a litter of nine German Shepherd puppies. Their home is a sprawling “old-world, castle-like” wood and stone Tudor. On the docket early next year is a kitchen renovation. Kenny’s wife Christiev, a stylist and talented jewelry designer, will no doubt be working with the most cutting edge of Cambria’s unique elite designs for the project. “She has a passion, joy and love of creating,” says Kenny, who faithfully wears one of her pieces every day – a very “rock and roll” locket with pictures of Christiev and the kids. Kenny’s own domestic passions focus more on their home’s extensive grounds,

The baby blue Cadillac, one of John’s collection of classic cars,

makes a guest appearance in the cover booklet of

Big & Rich’s latest album,

Gravity. It’s the first release on their own record label, and critics have called it “a country

masterpiece.”

CLASSICCAR“I’m more of a dreamer, and John’s firmly planted in

reality. He’d tell you ‘Kenny stops to smell the roses, and I like to mow them down.’” —“BIG KENNY”ALPHIN

30 | C A M B R I A S T Y L E

What does it take to make it in country

music? There’s no secret to it. You have to know

that it’s your life. After you’ve been

knocked down a few times, that’s when you determine if

country music is a

hobby or what you do. There were other things I could do, but nothing else I wanted

to do.

Why do people

respond so strongly to the

band?I think it’s because

we’re authentic. We’re still on the fringes somewhat, but over the years, the mainstream has come to us. When cut your own path, people come your

years, but at the end of the day you realize you’re shooting for the

same thing.

What do you most

appreciate about Kenny?

He can and does work as hard as I

do. And he’s wildly imaginative. He’ll say 10 things and nine will be out there,

but the tenth will be brilliant. That idea will turn into a great song

or marketing idea.

way. Artists shouldn’t make art based on

what they think people will like.

How do you make a long-term

partnership succeed?

We succeed because we support each

other. We’ve never felt like we’re trying to ‘keep up.’ Big &

Rich is a team effort. If the team wins or loses, it’s the team. We’ve had heated

arguments over the

What does it mean to work

hard?When I was growing up, my father didn’t

earn much as a preacher, so he did every odd job there was from mowing

grass to being a night watchman. It got lean and mean every now and then. But it was a good way to learn

that you do whatever you have to do.

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a vegetable garden and fruit trees. “If I have a minute, I’m going to be outside working in the yard,” says the farmer’s son. The Davis boys, Mitch and Marty, owners of Cambria, also own dairy farms together. They hit it off instantly with Kenny, having a commonality of agricultural backgrounds. Kenny spent the night with them in Minnesota and visited Davis Family Dairies farm to see the more than 10,000 milk cows first-hand. Big Kenny comes from the hills of the Alphin’s Virginia farmland, and hasn’t lost touch with that neighborly way of his youth. A good old farm boy who loves people, Kenny’s also been known to greet some of the many tour buses that pull up to his gate. “If I’m free, sometimes I’ll go out the front door to wave,” he says. “These people are my fans, the ones who got me where I am.”

John and his wife, Joan, who runs a modeling agency, are parents to Cash, 4, and Colt, 3, and built a 92-foot-high modern poured-concrete three-story he calls “Mt. Richmore”: It features mini-bars in the bathrooms, a rooftop swimming pool and a 4,000-square-foot working nightclub with a view of downtown Nashville that John often opens for charity events and music industry parties. “The night of the last Country Music Awards, we had an

after-party there for 500,” he says. “There were seven or eight platinum acts at my house, jamming.” But, he adds, there are big parts of the home that are private and family-only, and on many weekends, “I do what any dad does. I pitch t-ball games. Take the kids bass fishing at a lake on

50 acres I own nearby. At Halloween, we go trick or treating—though I have to wear a mask, too, so I don’t cause a commotion.”

No surprise that next year there won’t be a slowdown for Big & Rich. As of late 2014, one of the duo’s most recent songs “Look at You” was No. 13 and moving up

Billboard’s “Hot Country” chart. A new album, “Lovin’ Lately,” featuring country great Tim McGraw, is due out in early 2015. “We’re even better songwriters than we were 10 years ago,” says Rich. “There are no limits on what we do, whether it’s writing or performing. There are no boundaries. Neither of us is afraid to try anything.” And there’s no doubt that the band’s many fans are eager to embrace whatever “anything” may be.

So now we know what it is to be “Big & Rich”, entre- preneurs, founders, business-men, brand builders, creators, risk takers, family men, farmers, preachers sons…impressive pillars of this unique, and very successful country music duo, known quite succinctly as, Big & Rich.

C A M B R I A U S A . C O M / S T Y L E | 31

Why are you so committed to giving back?

My granddaddy won six Purple Hearts in World War II, and I remember well

the double-wide in Amarillo. It never

leaves you. It makes you want to take care of other people when

you can.

What do you want to happen

every Big & Rich show?

We want to end the show with us more out of breath than our fans. We want

to leave it all on the stage every time, every place, whether we’re playing for 40 people or 500. When we step

on the stage it’s full throttle the entire way.

What does it mean to you to be part of Big

& Rich?Put Albert Einstein and Thomas Edison in a room together,

give them a chemistry set and say ‘Have at it guys!’ Davy Crockett and Daniel Boone. Lewis and Clarke. We’re not afraid to

step off into the unknown and go as far as possible. And

because there’s two of us, we have a better chance at winning –

and a lot more fun.

TO VIEW BEHIND THE SCENE’S VIDEO OF JOHN’S VISIT TO

CAMBRIA’S PLANT, INCLUDING HIS IMPROMPTU CONCERT,

GO TO OUR WEBSITE AT CAMBRIAUSA.COM/

ALL-AMERICAN

“You can’t be great until you’ve been broken down and built yourself back up. That’s when you get to a

spot when you’re semi-indestructible. ” —JOHN RICH

32 | C A M B R I A S T Y L E

WHITEHALLTM Desert CollectionTM

© Cambria 2014

“WE DEVELOP AND TEST 500 RECIPES A YEAR OUT OF THIS LITTLE KITCHEN,” STONE SAYS, GLANCING AROUND THE 16-FOOT BY 12-FOOT TEST KITCHEN COMPLETED ONLY SIX MONTHS AGO AND IN CONSTANT USE.

C A M B R I A U S A . C O M / S T Y L E | 33

C E L E B R I T Y C H E F C U R T I S S T O N E B E L I E V E S M A G I C H A P P E N S W H E N T H E F R E S H E S T F O O D I S S E R V E D T O A D V E N T U R O U S D I N E R S I N A B E G U I L I N G S P A C E . H E I S I N T H E B U S I N E S S O F M A K I N G T H A T M A G I C , A N D H E I S A W I Z A R D A T I T . M A U D E , H I S I N T I M A T E , 2 5 - S E A T R E S T A U R A N T I N B E V E R LY H I L L S , W A S N A M E D B E S T N E W R E S T A U R A N T I N L O S A N G E L E S 2 0 1 4 B Y L A W E E K LY E I G H T M O N T H S A F T E R I T O P E N E D I T S D O O R S .

But being a chef is only one of the toques the 39-year-old chef from Melbourne, Australia wears: he is also a TV personality, cookbook author and kitchenware designer.

I N G O O D T A S T EPhotography by George Holz

By Louise Morgenstern

’ve always really loved what I do and I get out of bed thinking about it,” says Curtis, who with his bright blue eyes and spiky blonde hair might have had a successful career as a model. Dressed casually in jeans, light blue chambray work shirt and John Varvatos lace-ups, he is sitting in the living room of the

Mediterranean-style villa that houses his test kitchen, 500-bottle wine cooler, and offices. After twenty years as a professional chef, he insists, “I still have the same feeling of going into the restaurant and not being able to wait to cut into a terrine I made the night before.” Chances are, that terrine was first tested on the sleek slab of Cambria in snowy Whitehall covering the nearby

kitchen’s 8-foot by 4-foot center island. “You spend so much time in a kitchen looking down at your work surface, to have a beautiful canvas like this is really nice,” says the rangy former footballer. “I think the work surface sets the tone for the whole kitchen.” In Curtis’s case, that means something clean and elegant, sophisticated but simple—a product to match his own style. He chose a product that can stand up to his own high-energy, round–the-clock demands on it. “We’re in here five or six days a week, for nine or ten hours,” he says. “We develop and test 500 recipes a year out of this little kitchen,” he says, glancing around the 16-foot by 12-foot room, where all of the other counters are also covered in Cambria’s Whitehall design. The test kitchen was completed only six months ago and is in constant use, not only for cooking, but also for photo shoots and TV segments. It can take whatever Curtis and his team can dish out. “We treat the surface a lot more roughly than others would,” he says. “We use heavier, bigger pots, you’re not going to chip it or burn it. It’s super durable.” Curtis spends virtually every morning here, brainstorming how to pull off the monthly miracle that is the prix-fixe tasting menu at Maude. The restaurant’s nine-course meal (guests don’t get to choose) is based on a single seasonal ingredient incorporated into every dish in some way. In November, it was truffles; in December winter squash. “We ask ourselves, ‘Can we juice it, boil it, poach it, shave it, serve it raw?’ We delve into all that is playful and experimental,” Curtis says. Those words describe Curtis himself these days. His wife, American actress Lindsay Price, just gave birth to the couple’s second son, Emerson, in September. Big brother Hudson is three and a budding chef. “He absolutely loves cooking with me!” Curtis says, offering to share a video of Hudson putting maple syrup on his French toast from earlier that morning. “I tell him, ‘Measure me two cups of flour, buddy,’ and it takes him two or three minutes, and he makes an absolute mess and of course I have to re-measure it, but he loves it.”

34 | C A M B R I A S T Y L E

“The dinner table

was always an

important place

in my family,”

says Curtis Stone

in a reflective

moment—rare for this

non-stop chef/TV

personality/author/

entrepreneur. He

recalls the nightly

ritual fondly in

the villa that

serves as his test

kitchen and de facto

second home. “In

some ways there was

a formality about

it,” he says. “My

brother, mother, and

I would sit in our

specific spots and

go around the table,

each talking about

the best thing and

the worst thing that

had happened to us

that day.”

the dinner table :

“YOU SPEND SO MUCH TIME IN A KITCHEN LOOKING DOWN AT YOUR WORK SURFACE, TO HAVE A BEAUTIFUL CANVAS LIKE CAMBRIA IS REALLY NICE. I THINK THE WORK SURFACE SETS THE TONE FOR THE WHOLE KITCHEN.” — CURTIS STONE

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STONE'S PHILOSOPHY OF “FRESH. SEASONAL. INGREDIENT-DRIVEN.” IS THE DRIVER BEHIND MAUDE’S PRIX-FIXE TASTING MENU BASED ON A SINGLE SEASONAL INGREDIENT INCORPORATED INTO EVERY DISH IN SOME WAY.

the dinner table :

C A M B R I A U S A . C O M / S T Y L E | 35

WHITEHALLTM Desert CollectionTM

© Cambria 2014

36 | C A M B R I A S T Y L E

“…IT HAD MY NAME ALL OVER IT!” STONE BLENDS THAT SAME ENTHUSIASM INTO COOKING IN THE KITCHEN OF HIS NEW BEVERLY HILLS RESTAURANT, MAUDE. (LEFT; OPPOSITE, RIGHT).

Curtis was only a bit older than Hudson when he himself fell in love with cooking. He credits his grandmother Maude, the restaurant’s namesake, for teaching him. Her recipe for Yorkshire fudge did the trick. “I’ve always been a greedy little monster who can’t get enough food,” he says, grinning. “Learning how to cook was an extension of always wanting to eat. ” He is still a self-proclaimed chocolate addict, preparing it right on the Cambria island. "We temper chocolate (allow it to set up) right on thesurface; it stays cold because of the natural stone." Even as a kid, he was a competent cook, but success in school was another story. A diffident student as a teenager, he chose “footy” (aka soccer) and surfing over study and initially vetoed college. But he still loved food and flavors, and at 18, opted

for a four-year cooking apprenticeship in Melbourne. A year of chopping carrots gave him pause, but soon enough, he was hooked. He describes the attraction this way: “Extreme heat, long hours, sharp objects, crazy people, blood, sweat, and tears. It had my name all over it!” At 22, he headed for London and the kitchen of Marco Pierre White, one of Britain’s most celebrated chefs and the youngest ever to be awarded three Michelin stars. He literally walked in through the back door and offered to do slave labor on the spot for free. Within three years, White had made him Head Chef at Quo Vadis, still one of London’s most acclaimed restaurants. He was just 25. All along, his cooking philosophy had been evolving, reflecting technique learned in French kitchens and his experiences living abroad. Fresh.

“I’VE ALWAYS BEEN A GREEDY LITTLE MONSTER WHO CAN’T GET ENOUGH FOOD,” HE SAYS, GRINNING.

“LEARNING HOW TO COOK WAS AN EXTENSION OF ALWAYS WANTING TO EAT.” — CURTIS STONE

C A M B R I A U S A . C O M / S T Y L E | 37

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The meals would be simple: a

roast or a home-made pizza, but

through them, Curtis says he

learned important human values

that he applies in both his

personal and professional lives:

“Appreciation for the person

who cooked, cooperation because

someone had to set the table

and others have to wash, dry and

put away.” And conversation.

Food is really the conduit for

forging closeness, good times,

interacting with people you care

about,” Curtis says.

It is in that spirit that he

returned to the daily demands of

a kitchen and created his first

restaurant, Maude, an instant

hit. In that seductive space

with turquoise banquettes and

mismatched vintage china, he has

sought to create a sophisticated,

international version of the

“conduit” he first experienced

around his family dinner table in

Melbourne, Australia.

home- cooked meals :

38 | C A M B R I A S T Y L E

STONE CREDITS HIS GRANDMOTHER MAUDE, THE RESTAURANT’S NAMESAKE, FOR TEACHING HIM HOW TO COOK AT AN EARLY AGE.

“I ’ve always loved that adrenaline rush of walking into a service at 5p.m. and thinking, ‘How are we going to do it tonight??’ Because

it ’s different every night.” — CURTIS STONE

Seasonal. Ingredient-driven. His devotion to it grew further after a dream gig came along: an Australian TV producer tapped him to star in Surfing the Menu, in which two surfer-chefs would travel around the country in search of organic mangoes and boutique breweries. “I thought, ‘Yeah, sure, someone’s going to pay me to do that,’” he recalls, with no attempt at hiding his sarcasm. But the offer was good enough to leave London for, so Curtis and a fellow chef visited vineyards, paddocks, fish farms and even an apiary, then prepared the fresh fare on camera. The show got him noticed. Surfing the Menu caught the eye of Los Angeles producers, who brought him to the U.S. for Take Home Chef on Discovery Channel’s TLC. Since then he has hosted or been a judge on a half-dozen food series, including Top Chef Masters, Around the World in 80 Plates, The Chew, Rachel Ray and most recently, Top Chef Duels on Bravo, among dozens of appearances on other programs. His good looks and laconic ease in front of the camera have made him a TV star. In November, he debuted as host of a new Food Network cooking competition show, Kitchen Inferno. But Curtis is more than just another pretty face in Los Angeles (although he was named one of People Magazine’s Sexiest Men Alive in 2006). He recently published his sixth cookbook, “Good Food, Good Life: 130 Recipes You’ll Love to Make and Eat,” (Ballantine) due on shelves March 2015, following up on his New York Times best-seller, “What’s for Dinner? Delicious Recipes for a Busy Life.” His Kitchen Solutions line of cookware

for home use is sold worldwide and he just launched a new tableware design at giant retailer Target, Australia. Any one of these endeavors would seem to provide a fine career for most people, so why open an elite restaurant at this stage of the game? “The challenge of a restaurant is a really intense one, like going into battle,” says Curtis. “I’ve always loved that adrenaline rush of walking into a service at 5 p.m. and thinking, ‘How are we going to do it tonight?’ Because it’s different every night.” And with that, he’s off. His waiting team is lined up with questions. There are places to be and appearances to be made. And as always, delicious, beautiful food to cook.

C A M B R I A U S A . C O M / S T Y L E | 39

“As chefs we can get

carried away with

ourselves a lot of

times,” he observes.

The food, he says,

is only one part

of the experience.

“Do you walk out of

a restaurant and

think, ‘I’m going

back for that food’?

Or are you thinking,

‘I just had the most

amazing night with

my wife or partner

or whomever.’ I

choose to think

it’s the latter and

that’s what I try

to create.”

the experience :

WANT MORE? VISIT CAMBRIAUSA.COM/STYLE FOR SOME OF STONE'S FAVORITE SEASONAL RECIPES.

Curtis, wife Lindsay Price, and son Hudson (pictured above) just welcomed their newest addition to the family, Emerson, in September.

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P U M P K I NThis large, long

lasting variety of

squash has a high water

content (90%), so you

don’t need to cook it

for long to achieve

good intensive flavor.

Cut and roast in extra

virgin olive oil with

sage leaves, salt

and pepper.

W H I T E T R U F F L E SThe daddy of

all truffles!

They should be

shaved raw over

something very

simple like a

plain risotto or

homemade pasta—

the heat ignites

their distinctive

flavor.

P O M E G R A N A T ESprinkle

versatile and

vibrantly colored

pomegranate seeds,

which are rich

in potassium and

vitamin C, over

anything from a

leafy salad, a nice

piece of salmon

to your favorite

cake. 

M U S H R O O M SThere are over

1,900 varieties of

wild mushrooms that

range in taste from

very delicate to

blow your head off

with flavor. They

taste best when

sautéed, stirred

into a risotto or

pureed for a cream

of mushroom soup.

B R O C C O L II know not everyone

agrees but

broccoli is one

of my favourite

ingredients. It’s

high in fiber

and vitamin C and

lends well to pasta

dishes plus throw

the florets into a

comforting chicken

casserole.

C A U L I F L O W E RCauliflower

has long been

considered an

underdog vegetable

but has risen

through the

popularity ranks

in recent years.

I like to lightly

fry in Middle

Eastern spices and

serve as a side.

C U R T I S S T O N E M A K E S A H A B I T O F C O O K I N G W I T H T H E V E R Y B E S T O F T H E S E A S O N . H E R E A R E H I S FAV O R I T E U S E S F O R H I S T O P 6 FA L L / W I N T E R P I C K S .CHEF’S CHOICE

eat+drink

40 | C A M B R I A S T Y L E

LANGDONTM Coastal CollectionTM

© Cambria 2014

BUBBLYNot just for weddings and toasts anymore, nothing says “celebration” quite like a glass of Champagne. Here’s how to choose a wine worth toasting to.

ONLY WINEMADE IN A SPECIFICREGION OF FRANCE

CAN BE CALLED CHAMPAGNE.

EVERYTHING ELSE IS SPARKLING WINE.

B R I N G O N T H E

By AMANDA LECKY Photography by STEVE HENKE

As if by reflection of the bubbly drink itself, champagne

is certain to bring a little lively elegance to any occasion.

Not to be saved for one or two special moments each

each year, drink this complex and delightful wine with

anything from gourmet popcorn and chocolates to a

perfectly seared porterhouse. Choosing the right match

for your menu and mood is easy if you know the basics

of variety and style. Read on for the details you need to

find a sparkler you’ll love to sip.

Choosing Your BottleKey terms and considerations from our panel of experts.THE PERFECT PICK» Variety: There are three types

or varieties of Champagne: blanc de blancs, made only from white Chardonnay grapes; blanc de noirs, made from black Pinot Noir and Pinot Meunier grapes; and rosé, made by adding a small amount of red wine to the otherwise white mix.

» Vintage or non-vintage: Vintage Champagnes are made only from the grape harvest of a single year. More common (and less expensive) non-vintage Champagne is composed of more than one year’s harvest.

» Producer: As you shop, you’ll find options from large producers or “Négociant Manipulants,” which produce Champagne from the grapes of many different growers, and grower-producers or “Récoltant Manipulants,” which produce Champagne from grapes grown in their own vineyards. Grower Champagnes often have a more “artisanal” quality.

ORDERING OUT» Price: Champagne is the

most tightly regulated, quality controlled type of French wine, so the good news is it’s hard to go wrong at almost any price. Non-vintage Champagnes are typically less expensive, as are grower products. A prestige cuvée is a vintner’s finest product and will cost more.

» Flavor: Match the variety of Champagne to the food you’ll be eating. Crisp blanc de blancs are ideal apéritifs. Blancs de noirs go well with richer foods. Rosés complement meats nicely.

» Ask the expert: In addition to the variety and dryness rating (see “Brut,” right), the area of origin of the Champagne, can greatly influence its flavor profile. For example, Champagnes from the Côtes des Blancs area have a briny note that’s great with seafood. A good sommelier will be able to offer guidance based on those subtleties.

SERVING TIPS» Storing: A high-quality bottle

of champagne will improve over time, if stored in a consistently cool, dark place. If you don’t have such a space, buy Champagne closer to the time you intend to serve it and keep it in the refrigerator.

» Chilling: Most champagne is served over-chilled, say our experts. To enjoy maximum flavor, place in an ice bucket filled with both water and ice cubes for about half an hour; serve at 51° to 53°.

» Opening: Only open a chilled bottle. Open the wire guard, loosen the foil around the cork. Point the bottle away from people and valuables. Holding the cork with your hand, rotate the bottle, slowly easing the cork out until you hear a “pop.” Enjoy.

DID YOU KNOW? SCHRAMSBERG, AN AMERICAN VINEYARD IN NAPA, CALIFORNIA, HAS

PLAYED A ROLE IN HISTORY. SCHRAMSBERG’S BLANC DE BLANCS WAS USED FOR

PRESIDENT NIXON’S 1972 “TOAST TO PEACE” WITH CHINA’S PREMIER ZHOU ENLAI. AND

THEIR SPARKLING WINES HAVE BEEN SERVED AT OFFICIAL STATE FUNCTIONS EVER SINCE.

C A M B R I A U S A . C O M / S T Y L E | 41

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READING LABELS

TYPE OF WINE 1

At the top of the label will be the type of wine, in this case, Champagne.

DATE OF VINTAGE 2

The label of a vintage Champagne, will display the year of the harvest.

But non-vintage Champagnes (like this one) will not have a date.

BRAND 3

The name of the house that made the Champagne.

STYLE4

Champagnes are described by their sugar content and corresponding taste. From driest to sweetest, you’ll find Brut Nature, Brut (the most common), Extra

Sec, Sec, Demi Sec, Doux.

CUVÉE5

Name of the particular blend.

TOWN OF ORIGIN6

Champagne from different areas in the Champagne region can have very

different flavors.

BOTTLE SIZE7

A standard bottle is 750 mL; a magnum is 1.5 L.

ALCOHOL CONTENT8

Described as a percentage by liquid volume.

Every Champagne label offers a series of clues that reveal the

character of the wine inside.

Oumy Diaw, Champagne sommelier

and consultant, thechampagnesommelier.com

Gilles Fallowfield, award-winning Champagne

expert and author, champagneguru.co.uk

Whitney Schubert, French Brand Manager,

Polaner Selections, polanerselections.com

Rob Rudolph, founder, New France

Wine Company, newfrancewine.net

O U R E X P E R T S

1 2

3

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5

6

7

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S U P E R L A T I V E S E L E C T I O N SLeslee Miller, Certified Sommelier of amuseewine.com suggests a variety

of irresistible options just right for any occasion or menu

LE MESNIL ‘SUBLIME’ 2007

GRAND CRU BLANC DE BLANCS, $65

A lovely sparkling wine with notes of peach

and apricot and a long, supple finish.

MARC HEBRART ‘CUVÉE DE RESERVE’

BRUT NV, $55Subtle notes of green

apple, lime zest, and cherries mark this grower-style

Champagne.

GASTON-CHIQUET ‘SPECIAL CLUB

MILLESIME’ BRUT NV, $100

Thirst quenching and mouth filling; the wine fills the mouth with notes of baked apple tarte tatin.

DOMAINE DES BAUMARD ‘CARTE CORAIL

ROSÉ’ CRÉMANT DE LOIRE, $27

A ‘stunner’ for its price-point, the Loire Valley wine

is light and lively with a bright peppery note.

eat+drink

42 | C A M B R I A S T Y L E

“A good butcher or restaurant should be able to tell you where the meat came from and be proud of the

quality. That’s the key to finding a great steak.”– C H R I S C A R T E R , B U T C H E R

P O R T E R R O A D B U T C H E R , N A S H V I L L E , T N

ELLESMERETM Coastal CollectionTM

© Cambria 2014

STRIP STEAKS ARE IDEALFOR GRILLING. HAVE

YOUR BUTCHER CUT THEMAT LEAST 1” THICK, AND

DON’T TRIM THE FAT.

Picking the perfect steak is easy with these professional pointers.

FOR RICH, JUICY FLAVORLOOK FOR PLENTY OF

“MARBLING,” OR FLECKS OF FAT THROUGOUT THEMEAT, LIKE IN A T-BONE.

GRASS-FED BEEF HAS LESS FAT AND WILL COOK FAST—SOMETIMES TWICE AS FAST AS GRAIN-FED BEEF—AND MAY BETOUGH BEYONDMEDIUM-RARE.

By AMANDA LECKY Photography by STEVE HENKE

TENDERLOIN [3]

Cut from the center of the loin, the tenderloin, also known as the filet or filet mignon, has an exceptionally tender texture, very little internal fat—and a correspondingly mild flavor.

RIBEYE [2]

Cut from the roast at the top of the rib, the RibEye Steak, also known as Delmonico steak, is a boneless cut that's richly marbled and full of flavor. (When the bone is attached, it's called a rib steak; when the roast is intact, it's known as standing rib roast or prime rib).

STRIP [3]

Also called New York strip, Kansas City strip, top sirloin, or shell steak (when sold bone-in), the strip steak is cut from the loin of the steer. It has a tightly grained texture that results in a nice chew and full, beefy flavor despite having less marbling than the rib-eye.

T-BONE [3]

Some consider the T-bone, also sold as the Porterhouse steak, to be the best of both worlds: It consists of a tenderloin steak and a strip steak joined in the middle by a t-shaped bone.

T H E C L A S S I C S

“A good butcher or restaurant should be able to tell you where the meat came from and be proud of the

quality. That’s the key to finding a great steak.”– C H R I S C A R T E R , B U T C H E R

P O R T E R R O A D B U T C H E R , N A S H V I L L E , T N

A BUTTER-AND-HERB MIXIS THE PERFECT COMPLEMENTFOR THE LUXURIOUSLY TENDER

TEXTURE OF TENDERLOINSTEAKS, OR FILET MIGNON.

ROAST MARROW BONES TO ENJOY THE IRRESISTIBLYRICH FILLING, OR USE THEM TO SERVE SAUCE, OR SALT AND PEPPER.

SKETCH WITH NAMES INSTEAD OF NUMBERS

The Cut

1 2 3 4

78 6 5

C A M B R I A U S A . C O M / S T Y L E | 43

FLATIRON STEAK [1]

From the shoulder of thebeef, it's both extremelytender and super-flavorful.

CHUCK EYE [1]

An extension of the ribeye muscle from farther up the shoulder, this cut has more flavor and more chew than the ribeye (and it's less expensive).

RIB-EYE CAP [2]

The fattier, more loosely grained top section of a rib-eye steak, this is a favorite quick-cooking cut of the chefs and butchers alike.

TRI-TIP [4]

From a triangular section of the sirloin, the triangular tri-tip steak is richly marbled and full of flavor.

HANGER [6]

Named for its position on the cow ("hanging" off the front of the belly), this sleeper steak is also known as butcher's steak—possibly because it's the cut the butcher traditionally kept for himself. It has a loose texture and a rich, beefy flavor.

C H E F F A V O R I T E S

44 | C A M B R I A S T Y L E

eat+drink

WHEN YOU’RE SERVING A REALLY SPECIAL CUT, KEEP THE

SIDES SIMPLE:PAN-ROASTED ONIONS LEND CARAMELIZED FLAVOR

WITHOUT COMPETING WITH THE STAR.

CRUMBLED BLUE CHEESEIS A CLASSIC

STEAK TOPPER.OTHER TASTY

OPTIONS:CHIMICHURRI,

BERNAISE SAUCE,

OR COMPOSEDBUTTER.

IF YOU SEE “DRY AGED”ON A MENU, SAY

“YES PLEASE”: THE PROSCONCUR THAT THIS

TECHNIQUE PRODUCESSTEAK WITH BETTER

FLAVOR

ELLESMERETM Coastal CollectionTM

© Cambria 2014

The Cut

1234

7865

B E E R | Brown ale’s gentle roastiness and caramelization matches the savory, succulent taste of pan-seared or char-grilled steak. Low bitterness and earthy hops make it the perfect partner to a tangy blue cheese topping.

W I N E | WEINERT ‘CARRASCAL’, MALBEC, ARGENTINA $18The pairing of wine to steak greatly depends upon the cut, but Malbec fits almost every ‘meat’ situation.

P A I R I N G S

T-BONE

Grilling is ideal for bone-in cuts, because it’s easier to

cook the meat evenly. Richly marbled T-bones need no

marinating: Just salt and pepper liberally

before cooking.

RIB-EYE, STRIP

You can grill these boneless cuts, or cook in a hot

cast-iron pan. Start the steak in oil, then add butter when

it’s close to being done. Add aromatics like herbs

if you wish.

TENDEROLOIN

Because it has little fat, the tenderloin or filet mignon cooks quickly. Use high, direct heat—grilling or

pan-cooking both work well. And don’t overcook:

medium-rare is ideal.

CHUCK EYE

Known as the “poor man’s rib eye,” the chuck eye is less flavorful than its fancy cousin, so start with a marinade (mix an acidic base like citrus juice

or soy sauce with oil and herbs) then grill or sear.

HANGER

Add flavor and tenderize by marinating overnight. Seal steak and a mix of olive oil, crushed garlic, fresh thyme

and rosemary, salt and pepper in a zip-top bag. Wipe

off marinade; grill or sear.

C A M B R I A U S A . C O M / S T Y L E | 45

OUR EXPERTS AGREED ON THREE POINTS: SALT AND PEPPER ARE THE ONLY SEASONINGS A FINE STEAK NEEDS. TO DETERMINE DONENESS, USE AN INSTANT- READ THERMOMETER. AND, LET THE MEAT REST BEFORE YOU CUT IT.

WHEN PAN-COOKING, ADD AROMATICS LIKE ONION

AND FRESH HERBS TO INFUSE THE MEAT WITH

EVEN MORE FLAVOR.

H O W T O C O O K

B R E A D | Choose something firm enough to spread on, like a sourdough or rye.

M U S T A R D | Try two: a Dijon and a whole-grain mustard for contrast.

P I C K L E S | Cornichons are a classic choice, or serve bread- and-butter pickles.

J A M | Stay away from anything too sweet. Apricot, fig, cherry, or raspberry are perfect.

Whether it’s the prelude to a meal or the meal itself, charcuterie—essentially, a selection of cured and prepared meats—is as flexible as it is delicious. There’s no right or wrong combination. Just take Publican Prime Meat’s Missy Corey’s advice: Mix textures and flavors, balancing firm with soft, mild with spicy or smoky.

START YOUR PARTY WITH A WELL-COMPOSEDSELECTION

A C C O M P A N I M E N T S

eat+drink

Chris Carter and James Peisker, Butchers, Porter Road Butcher, Nashville, TN;prbutcher.com

Hang Cordier, Olivier’s Butchery, San Francisco, CA;oliviersbutchery.com

Missy Corey, sous chef,Publican Quality Meats, Chicago, IL; publicanqualitymeats.com

FINISH WITHA HINT OF HEAT:A HOT SAUSAGE

OR A SPICY PEPPERSAUCE FOR

SPREADING ONBREAD.

START WITH THELUSCIOUS TEXTURE

AND EARTHYFLAVOR OF TERRINE

OR PATE

ADD A SALTYCURED MEAT

LIKE PROSCUITTOOR SPANISH

JAMON SERRANO

HEAD CHEESE LENDS A

BOLD NOTE. ACIDIC OLIVES AND PICKLES

CUT THE RICHNESS

OF THE MEAT.

O U R E X P E R T S

46 | C A M B R I A S T Y L E

COLLYBROOKETM Marble CollectionTM

© Cambria 2014

SERVING SUGGESTION

CHARCUTERIE IS AT HEART A CASUAL TREAT,

SO SERVE IT FAMILY-STYLE ON A RUSTIC BOARD OR

EARTHENWARE PLATTER, WITH EVERYTHING

PRE-SLICED FOR EASY SERVICE.

Charcuterie

C A M B R I A U S A . C O M / S T Y L E | 47

LA QUINTA ARTS FESTIVAL

Considered one of the top arts festivals in the country, the 33rd Annual La Quinta Arts Festival

runs from March 5-8 and highlights the work

of top and emerging artists, as well as exhibits featuring sculpture, photography, jewelry, wood, glass and

ceramics. 78495 Calle Tampico, La Quinta, CA;

lqaf.com

GUIDEbook // LOCAL SCENE

PALM DESERT, CAWhether it’s hitting the links for a round of golf, or shopping along the palm-tree and boutique-lined shopping district of El Paseo, Palm Desert is the perfect place to soak up local color—and the desert sun—this time of year. “People from all over gather to enjoy the beautiful weather during the winter,” says John Brekke, president of Cambria California. “The vacation-like

atmosphere encourages people to enjoy all the Desert has to offer.” By JANE COSTELLO

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SAVORY SPICE SHOPTaste and sample hundreds of salts, spices and herbs from around the garden and around the world. 73399 El Paseo Boulevard, Palm Desert, CA; 760-346-4372; savoryspiceshop.com

CAMBRIA GALLERY ON EL PASEO“When people shop on El Paseo they are looking for an experience,” says John Brekke. “And from the moment they walk through the door of our Cambria Gallery on El Paseo, a memorable design experience is what they get.” The gallery features new vignettes for kitchen, bath, wine and bar installations and is located only three miles from the Cambria Gallery on Cook Street, which features 17 additional design vignettes and 68 full size stone slabs. Brekke adds: “We want each guest’s visit to our gallery to be personal and unique, reflecting the same quality our product delivers.”

THE VENUE SUSHI BAR AND SAKE LOUNGEthevenuepalmdesert.com

Raved about for the cuisine and ambience, this is one not to miss!

D E S I G N T O U R

L O C A L F A V O R I T E

T A S T E

A R T S

S H O P S

EDWARD LENTSCH

Mixed media artist regularly featured at the El Paseo Gallery.

artistleague.comEL PASEOOver a mile of restaurants, boutiques, and galleries—everything rom the Apple store to Escada to Theodore—reminds visitors why El Paseo lives up to its reputation as the Rodeo Drive of the desert. Through April, be sure to check out the evening Art Walk on the first Friday of every month, along with the Saturday Sunset Serenades. 73470 El Paseo, Palm Desert, CA877-735-7273, elpaseocatalogue.com

FASHIONWEEKHit the runway under the Big White Tent between El Paseo and Shadow Desert for the 10th annual Fashion Week celebration from March 21-28.fashionweekelpaseo.com

Artisanal start-up Desert Distil ling now offers spiced rum (left) and vodka. desertdistil ling.com

THE EMPIRE POLO CLUBWhen you’re in Palm Desert, do as the locals do. On sunny Sunday afternoons from January through March, that means relaxing at the Empire Polo Club in Indio. Cambria is delighted to provide signature Cambria® hospitality on select Sundays at the luxurious Terrace VIP Club. For details, contact Cambria at 760-340-0600 or visit empirepolo.com.

J O I N C A M B R I A A T

C H E C K O U T

COACHELLAMUSIC FESTIVALApril 10-12 and 17-19coachella.com

48 | C A M B R I A S T Y L E

ON OUR RADAR

GUIDEbook // WORD ON THE STREET

WALES, WITH ITS WILD AND RUGGED LANDSCAPE, IS THE HOME OF CAMBRIA’S FOUNDING FATHERS, and an endless source of inspiration for Cambria® designers. With the addition of 13 innovative new designs Cambria now offers more than 120 trend-setting looks, more than any other stone manufacturer in the world. With American-made quality and craftsmanship, all Cambria designs are completely maintenance–free and offered at the same price point, allowing the flexibility to explore all design possibilities without compromising style preference or budget.

New Designs, New Impact

Go big or go home!

BRAVO MARIEL!Since 2010, when Mariel Hemingway

joined Cambria as a brand advocate,

our relationship has evolved and

deepened into a true friendship. As part

of Mariel’s personal journey to better

understand her complex family history,

she collaborated with two-time Academy

Award-winning director Barbara

Kopple and producer Oprah Winfrey to

create Running From Crazy, a deeply

emotional and moving documentary.

The film, which made its debut at the

2013 Sundance Film Festival, received

a Primetime Emmy nomination from the

Academy of Television Arts & Sciences.

Find Running From Crazy on DVD on

Amazon.com and Netflix.

MARIEL HEMINGWAY

To help you create maximum impact with breathtaking results, Cambria’s jumbo slabs measure nearly 5.5 feet wide by 11 feet long. Available in all Cambria designs, jumbo slabs are ideal for envy-inducing countertops, center islands and any other dramatic, seamless surfaces.

CREATE A SEAMLESS IMPACT WITH

CAMBRIA’S JUMBO SLABS. SHOWN HERE:

SUMMERHILL™ FROM THE COASTAL

COLLECTION™ IT IS THE STAR OF THE

KITCHEN.

YOU ASKED, WE ANSWERED:

CAMBRIA INTRODUCES

JUMBO SLABS

BEGIN DREAMING, PLANNING AND MAKING YOUR PROJECT A REALITY AT CAMBRIAUSA.COM

When The Wall Street Journal columnist Kate Betts signed up for a three-day interior design boot camp with Kathryn M. Ireland, the L.A.-based, British-born decorator and star of Bravo TV’s Million Dollar Decorators, she began to realize the value of a decorator.

“They make decisions,” says Betts. On

Ireland’s list of fail-safe, go-to resources:

Cambria countertops. “It looks like marble but

doesn’t require the upkeep.” Says Ireland.

C A M B R I A U S A . C O M / S T Y L E | 49

TORQUAYTM Marble CollectionTM

© Cambria 2014

CAMP CAMBRIA SHINES

WSJ: Go-To Designer Resources

RECENTLY, THE ARTHRITIS FOUNDATION HONORED CAMBRIA WITH THE 2014 INNOVATIVE PHILANTHROPY AWARD FOR CAMP CAMBRIA, a summer camp for kids and teens with juvenile arthritis in Maple Lake, MN. Developed by Cambria®, and in collaboration with the Arthritis Foundation Upper Midwest Region, Camp Cambria is an enchanting place where campers can relax, swim, play games, explore nature, gain new tools to manage their disease, enhance their self-esteem, and form new friendships that endure long after camp is over. Learn more at CampCambria.org.

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The Princess Margaret Cancer Centre in Toronto, Canada, is one of the world’s top five cancer research centers. This year, Cambria joined forces with The Princess Margaret Cancer Foundation, Brian Gluckstein, beloved Canadian interior designer, to create a stunning showcase home as a grand prize in the 2014 Welcome Home Sweepstakes. Last year’s sweepstakes raised more than $20 million, now that’s good medicine.

Welcome Home to Cambria!

KATHRYN M. IRELAND

“We love to see kids relaxing, having fun, being joyful, making friends, and being part

of a crescendo of energy.” —MARTY DAVIS, PRESIDENT AND CEO, CAMBRIA

Ask Lou about Cambria!Recently, the TODAY show’s home improvement expert Lou Manfredini joined Kathie Lee and Hoda to chat about the best materials for countertops. Manfredini gave Cambria a thumbs-up, saying, “Amazing...design-friendly, beautiful selection...Cambria’s done a nice job.”

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50 | C A M B R I A S T Y L E

There is a place where it is good to get lost. The place between then and now where utter abandon resides. That space within each of us that feeds our soul and is wholly our own, but can be shared with as many or as few as we choose. If, that is, they too are willing to get lost. No boundaries, no rules—just pure joy.

Joy

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FIND YOURSELFBREATHLESS...AGAIN.Inspired by the coastal region of Wales, Cambria® designs combine timeless beauty and legendary durability. Now we’ve just added 13 breathtaking new designs. With a total of 122 distinctive selections, Cambria gives you more possibilities than ever to beautifully complement any style or decor. Find your next kitchen or bath at CambriaUSA.com.

NEW SUMMERHILL™

Coastal Collection™

NEW LANGDON™

Coastal Collection™

Let your imagination wander to places it’s never been before with beautiful Cambria® designs. As the leader in natural stone surfaces, our design palette of more than 120 selections lets you explore nearly unlimited options for your next kitchen or bath. Start your journey at CambriaUSA.com.

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UNCHARTED BEAUTY.