Issue link: http://papercitymagazine.uberflip.com/i/112443
Road Trip to Lake Austin SPA RESORT Laurann Claridge Unwinds Where the Wilderness Meets the Water���s Edge I t���s the destination spa that���s Stephane Beaucamp been hailed in nearly every major travel and beauty publication (including this one) ��� and lucky for you, Lake Austin Spa Resort is just a few hours away. This luxe 40-room lakefront getaway feels like a sanctuary tucked in the woods, with all the rustic appeal of a well-heeled relation���s country retreat. Floating fitness classes at the water���s edge, an Olympic-sized indoor lap pool and revitalizing spa treatments (such as the lemongrass bamboo massage and Refreshing Skin Soothie facial) may be reason enough to plan a holiday stay, but here���s something even tastier: the fare. After more than two decades, Lake Austin���s former chef retired. An exhaustive search for the right replacement led the powers that be to French chef Stephane How the WEST COLLECTOR���S CONVERSATION is Done DALLAS ART FAIR brought to byto by you brought you Grain, 5954 Luther Lane, 214.368.0400; hiltonparkcitieshotel.com Swagger into Grain at the recently renovated Park Cities Hilton Hotel and be transported to a modern-day Texas saloon ��� albeit one with valet parking instead of a hitching post. Simeone Deary Design Group embraced some of the West���s best icons, such as tooled leather belts wrapping the base of the bar and longhorn door knockers looming high above the russet leather couches. Sip on a signature cocktail such as the Modern Mule (Stolichnaya, pineapple juice and ginger beer) or share a bottle of wine from Lone Star State wineries including Caprock, Texas Hills and Brennan Vineyards. Chef James Music (who spent considerable time at the Pyramid Room at the Fairmont Hotel) and sous chef Christopher Bosco (with stints at Stephan Pyles, The Porch and The Stoneleigh) have created ���the Grain experience,��� in which every dish is composed of locally sourced ingredients straight from Dallas��� farmer���s market. A less expected sidekick to accompany that braised short rib with a black shallot demi-glace or roasted free-range chicken may be the Parmesan couscous or macque choux. Lacy Ball Miles Thurlow, co-founder, co-director and co-owner of UK-based Workplace Gallery, fields questions from collector Patsy Fagadau, partner at Beckerman | Fagadau Interiors, Dallas. Take us to the beginning. [Co-founder] Paul [Moss] and I just missed each other at Newcastle University, as he had completed his graduate studies just before I started there as a post-graduate. It was actually a couple of years later through a studio-group research trip to Rotterdam in Holland where we got talking. We went to a small artist-run gallery called Room that had no fixed abode, surviving from one space to another ��� the only constant was a table that they had made, and instead of having wine at previews, they would target art-world luminaries and invite them to bring a take-out dinner. It became a kind of collective pot-luck experience ��� For the rest of the dish, navigate papercitymag.com. DALLAS ART FAIR: APRIL 12 ��� 14, 2013; PREVIEW GALA APRIL 11, 2013 WWW.DALLASARTFAIR.COM JOHN DERRYBERRY Patsy Fagadau PHOTOGRAPH STEVE ILES, CORRIDOR 8 What draws you to travel from the UK to Texas to participate in the Dallas Art Fair 2013?�� We were asked to take part for a couple of years now by Chris Byrne, and a mixture of his enthusiastic hospitality and recommendations from a couple of other galleries that we respect persuaded us. There are obviously some very established institutions and collections in Dallas, so we are very excited to visit first-hand and introduce our program. I think it���s also really important generally for us to Miles Thurlow, Paul Moss, explore different parts of the USA and Workplace Gallery, Gateshead, UK show our artists. It will be the first time in Dallas for any of us from Workplace Gallery, so we are very much looking forward to it.�� Describe your gallery���s aesthetic.�� The program has sought to investigate intersections between the object and architecture, performance, video and social commentary, painting and photography, exhibiting international artists within an increasingly dynamic art scene in the Northeast of England.�� salad, such as warm goat-cheese-stuffed dates with bitter greens, orange and pomegranate (175 calories). Entree selections are as varied as grilled filet mignon (305 calories) and blackened Atlantic salmon (305 calories). And as for dessert, try to pass up the key lime pie. I dare you. Want to take a little of Beaucamp���s savoir faire home with you? Be sure to join one of his cooking classes, which are held several times each week (in keeping with the resort���s daily schedule of exercise classes and lectures). Stroll your way around the property���s lush gardens where you���ll spy the mise en place that will soon find its way onto your plate to bring the entire experience full circle. Lake Austin Spa Resort, 1705 S. Quinlan Park Road, Austin, 800.847.5637; lakeaustin.com. HEAVENLY on Earth Three tips to achieve cult jean status: Resuscitate a cool London-based brand from the ���70s favored by Jane Birkin. Aside from a discreet dove logo, strip all other extraneous detailing from your high-quality denim. Finally, foreswear how-low-can-they-go silhouettes. MiH Jeans (aka Made in Heaven) hits the markers above and then cements the deal with celeb nods from Jessica Chastain, Gwyneth Paltrow ��� who gave the label���s leg-extending Marrakesh style a shout-out on goop.com ��� and Sienna Miller. The collection has been firmly entrenched at Harrod���s in London, Le Bon Marche in Paris and United Arrows in Japan, and is gaining traction in the USA. Its retro appeal continues for Spring 2013 with subtle washes, candy colors and raw hems, but you simply can���t go wrong with the skinny-but-not-a-jegging Ellsworth model and its jet-front pockets (narrow horizontal strips) at the hip. At Blue Jeans Bar, Elements. Amy Adams Rubber U SOUL nintentionally translucent gift wrap, thirdtier magazine subscriptions, jumbo-sized candy bars ��� all items of dubious worth I���ve purchased in the name of a commendable cause. Dallasites and husband-and-wife team Lila and Jeremy Stewart, however, ensure the accrual of good karma without forfeiting style or quality. Their Hari Mari flip-flops have gained serious traction in terms of philanthropy and national distribution since last year���s launch. Every $60 pair sold results in $3 given to support kids battling cancer, but that���s not the only thing making fans flip out. Hemp footbeds with actual arch support, memory foam-lined toe posts, and sturdy nylon straps in contrasting color combos reminiscent of a Peter Max poster let you walk proud; the Stewarts��� insistence on using recyclable rubber means you don���t have to compromise your eco-ethos, either. This month, the couple introduces a whole new spectrum of hues ��� including neon green, shell pink and electric blue ��� sure to put spring in your step. At Luke���s Locker, Original Octane, St. Bernard Sports; harimari.com. Amy Adams STEPHEN DUX Beaucamp. If you���re thinking cooking sans butter and cream is an impossible feat for a Gallic soul, think again. Beaucamp is schooled in healthful (even gluten-free) cooking. He came to Lake Austin by way of Los Angeles, where he planned such f��tes as Elton John���s Oscar-party dinner ��� and we all know how those California celebs eat mean and lean. Previously, Beaucamp paid his dues in his native France, rising through the ranks at Hotel Plaza Ath��n��e and Buddha Bar in Paris. Here in Austin, Beaucamp has embraced the resort���s lavish gardens, rotating the crops from pretty flowers to flavorsome homegrown vegetables and herbs he can incorporate into every meal. ���About 80 percent of what I cook is from the garden,��� Beaucamp says. ���It���s quite a commitment. I didn���t want to create a new menu and start using produce from a commercial supplier. I wanted to work differently and incorporate items we could grow ourselves.��� Breakfast, lunch and dinner, while healthful, never feel like an exercise in deprivation ��� quite the opposite, in fact. Patrons are encouraged to eat as many dishes and courses as they like, with judicious calorie counts provided alongside each dish on the menu. A typical dinner might start with spicy yellowfin tuna tartar (65 calories), then move onto a soup (never pass up any of these complex soups, either hot or cool) and a