Ponte Vedra Life Nov./Dec. 2012

Ponte Vedra Life | 1

Holiday EntertainingEverything Perfect and Perfectly Safe

Local HappeningsArt Exhibits, Sporting Events, Community Gatherings and Theatrical Performances

The Courthouse RulesBuilding a Work of Art

Shannon Miller Champion. Survivor. Mom. An All Around Winner

HolidayIssue

2 | Ponte Vedra Life



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PublisherKimberly Berry-Hooks

Creative DireCtorInger Williamson

GraPhiC DesiGnerDavid M. Newman

MediaJuiceINK.com

eDitorTracy Margol

ContributinG WritersTracy MargolNia Gonczi

Kelly Johnson Dr. Gregory L. Garamoni. Ph. D.

Amber LeBlancChristin Kampfe

PhotoGraPhyKristia Knowles

Mario PeraltaSpiritwolf Photographe

John RandleChristina BlockRandall TaylorStuart Lackey

www.Pontevedralife.comFor advertising information, Contact:

[email protected]

P.o. box 1091Ponte vedra beach, Fl 32004

Copyright 2012 Ponte vedra life, a product of Fore Kand K Media, is published bi-monthly. The contents of this publication may not be reproduced in part or in full without written consent from the publisher. neither the publisher nor the advertisers will be held responsible for any errors found in the magazine. Ponte vedra life makes no representation or warrant of any kind for the accuracy of content. all advertisements are assumed by the publisher to be correct.




PUBLISHER’S LETTER Entering this most festive season, I always like to take a moment to reflect on everything for which I am grateful. I am ex-tremely blessed to be able to spend the holi-days with my family and loved ones. As we gather to celebrate with family and friends, I am hopeful that we will all be reminded that we are truly blessed to be a part of this great country. What helps to make this country so great is the giving spirit demonstrated by all of you. So many of you will not only ensure your immediate family members receive gifts, but will take the time to purchase pres-ents and donate them to one of the worthy charities in your area. Economic times are tough and challenges are many, yet be-cause of your kindness and generosity, thousands of less fortunate families in your community will be touched during this special season with a gift for their child or a holiday meal. Be thankful for blessings, and do something out-of-the-ordinary for someone who needs it. You’ll be glad you did.

Please try to take some time to remember all of the brave men and women serving our great nation here and overseas, protecting the values and rights we often take for granted.

I hope this holiday season is a rewarding time for you and filled with joy. I look forward to a fun, fresh and healthy New Year for all of us.

Peace be with you,

Kimberly Hooks


CoverPhotographer: Kristia Knowles

Cover Model: Megan BlackContents Page Model: Kayla Moore Wardrobe Stylist: Melissa Intemann

Hair Artist: Chuck Puttman, Dirty Blonde SalonMakeup Artist: Jill Brittain

Creative Director: Inger WilliamsonWardrobe: Saks Off 5th St. Augustine,

Krista Eberle and Emly BenhamLocation: The Club Continental


DepartmentsScene: Local Happenings | 86

Art Exhibits, Sporting Events, Community Gatherings and Theatrical Performances

Only in this issue: Holiday Entertaining | 46Everything perfect and perfectly safe

Five Minutes of Face Time: | 60Small talk with Jacksonville’s up and comer orthodontist, Dr. Shreena Patel

On the Blvd.: The Courthouse Rules | 18A surprisingly pleasant day as a juror

Paparazzi I: PVL’s Green Issue Release Party Pics | 34Marybeth Wolf behind the lens

Paparazzi II: Taste- JLG Brain Cancer Foundation | 102Benefiting beautiful minds

Style: Art of Hair | 70Rockin’ into new hair- 33 Star knocks it out of the park!

Vigor: 7 Days to Party Countdown | 38Better body for that holiday party

Local: Jax Jewels | 43Seasonally inspired and handcrafted at the beaches

People: Shannon Miller | 12Then and now. A Champion in life

Paparazzi III: Endless Summer | 92Summer never ends in Florida…local people and events

Paparazzi IV: Fashion Group International |104Fashion trends from industry experts

Medic: Five Coolheaded Paths to Warmhearted Holidays | 96Dr. Garamoni’s strategy for a happy and healthy season

Trend: Rockin’ A New Mane! | 66Hair drifts for winter and upcoming year

Wellness: Detox Naturally |100Dunn Wellness’ path to a healthier you

Fashion Shoot: Night Fall | 24Walk into this season’s couture fashions

CONTENTS


Shannon Miller is a champion in the literal sense. The winner of a combined total of 16 World champi-onships and olympic medals between 1991 and 1996, Miller ranks as the most decorated gymnast, male or fe-male, in U.S. history. However, ath-lete is just one of the many hats in her daily wardrobe.

Shannon MillerSurviving the biggest battle of her life

By: Nia Gonczi



When Shannon Miller was five years old in Edmond, Okla-homa, she and her older sis-

ter were active children and constantly moving. Miller wanted to be just like her sister and when her 7-year-old role model wanted to do “this thing called gymnastics,” she wanted in too. Her par-ents told her she had to wait two more years to start gymnastics lessons just like her big sis. Miller begged and pleaded to her grandmother to let her start right away. Together they convinced her mother to allow her to start the gym-nastics lessons, seeing as it would most likely be a phase she would grow out of in a couple of weeks.

“And two decades later my poor mom is still dealing with it,” Miller says jokingly about her career as a gymnast.

Americas most decorated gymnast modestly rejects the idea of being an icon, but there is no denying that people look up to her. Social media connects her to the fans that she has positively affected and one-on-one experiences make up the big picture of what makes everything she does worthwhile. The incredibly humble superstar hasn’t al-lowed her Olympic fame to infiltrate her ego.

Being someone with many titles, she says the first she would give herself is “mom” because that is what she is at the beginning and the end of every day. Miller’s family is her sanctuary of

strength. Her husband, John, has been her rock through everything, good and bad, for the past couple of years. The birth of their now 3-year-old son, Roc-co, is easily the moment of her greatest happiness.

In addition to Olympian, role model, mother and wife, Miller wears the hat of a survivor. In 2010, she was diagnosed with ovarian cancer and underwent six weeks of chemotherapy. She had to learn to allow others to help her, which was

exceptionally hard for one woman who takes care of everything. She now un-derstands that it is not a sign of weakness to ask for and accept help, and that her main priority had to be getting healthy.

In September 2011, Shannon Miller re-ceived a clean bill of health and word that her cancer is in remission. Her life dramatically changed through her battle with cancer, saying that each day she is less concerned about the little things. She jokes that it’s alright if her son turns


“You find the joy in those little things where you might have been anxious before.”



a plate of spaghetti over on his head be-cause she can simply clean it up.

“You find the joy in those little things where you might have been anxious be-fore,” Miller states. As a law school graduate, you read that right… Olympic superstar with a law degree, she dreamed of starting her own foundation and business. The inception of Shannon Miller Lifestyle— a health company for women, and the Shannon Miller Foundation—a non-profit char-ity that is dedicated to fighting child-hood obesity brought those dreams to reality. The foundation supports over 7,000 children in the Jacksonville area through in-school running clubs. The foundation works with other groups in the area to help keep kids active. Miller did not want to put her voice behind just any cause. In addition to loving kids, fit-ness and health have always been a huge part of her own lifestyle.

Shannon Miller may be a glimpse of strength and empowerment for every-one she comes in contact with. She puts on and takes off a dozen hats in a given day and has managed to keep her heart and her mind in the right place. With her loving family by her side, she has proven that there are no limits and that anything is possible. So if that doesn’t define a champion in life, then what does?

Photographer: Mario Peralta

Make-Up: Carrie Wilson

Hair: Ginger Laurie, Mantra Salon

Wardrobe Stylist: Melissa Intemann

Wardrobe Sponsor: Dillards at Town

Center Mall

Decor and Props: Luxury for Less

Creative Director: Inger Williamson


The Courthouse Rules My Surprisingly Pleasant Day as a Juror by: Tracy Margol

A courthouse can be an intimidat-ing place, where a fellow citizen learns the dreaded particu-

lars of his divorce or the fate of his life in prison years. But on a recent Mon-day, I had the fortune of exercising my civic duty as a juror at Duval County’s sparkling new stately house of justice. Having never laid eyes on this hand-some establishment, I was shocked and

amazed when I turned the corner to face 501 West Adams Street. Confronting me with its row of massive columns and dignified stature, I had to take a moment to admire it, snap a photo and boastful-ly send it to my attorney-friend from a neighboring county, informing her that I was spending the day in this new $350 million building. She never responded to the photo, surely a sign of jealousy.


So taken aback by this high rise on its side, (55 stories if standing on end), that once inside, I paused a to mar-vel at the enormous atrium filled with what I thought was expensive marble and unexpectedly comforting natural light. The halls were filled with scores of potential jurors, bustling attorneys and profoundly helpful courthouse em-ployees. I had planned ahead to seize the occasion, having been warned that I might have hours of downtime, so I brought my virtual office in a tote. As I marched lilliputian-like into the 500-seat Jury Assembly Room where the as-sistant to the clerk bore such a striking resemblance (in personality and looks)

to W.C. Fields, I almost questioned the reality of it all. Somehow, I managed to get through this day at the courthouse free of drama. But it was such a com-fortable and pleasant experience that I knew I’d have to somehow convince my publisher to let me run a story about it. It was the ideal “home” for our “On the Boulevard” department. And voila! (She’s pretty easygoing).

I was fully content to gather informa-tion from the friendly assistant at KBJ Architects, Inc., Florida’s oldest archi-tectural firm responsible for the court-house’s design...and pretty much the entire downtown skyline. However, I


had the privilege of speaking with THE architect responsible for designing every “stick” of this enormous representative of American justice. One thing I learned for certain about Thomas K. Rensing, AIA IIDA, Principle-in-charge, he fully understands the necessities of a proper justice system and the citizens who make it work, having designed the courthouse

putting the needs of the people first.

“Justice is important in our country; it’s the centerpiece of our civilization...and when you think about church and state..they’re two main ‘civils’ that should be maintained appropriately. The legal sys-tem is so important to it.”

FUNCTION With 9,000 transient occupants per day and 2,500 to 3,000 employees, the design of the court-house had to consider “function first,” explained Rensing. “It HAD to func-tion properly,” something he learned from designing other courthouses. “The judges were very adamant about mak-ing sure the building was friendly to anyone who visits, that’s why we (used)

a lot of natural light, especially in the jury rooms, because as you know, (as a juror) it can be quite tiring and you want to make it as comfortable as pos-sible.” Because of the large, open atrium, I noticed that I could easily see my way around, something Rensing referred to as a “way-finding mechanism.”

Rensing described the judges, clerks and all users involved as “exceptionally easy to work with.” They could read plans and considered maintaining the bud-get a priority. All agreed that it had to be durable, functional and low-mainte-nance. “The public (citizens) who come into this building typically don’t want to be there, so we needed to make it as pleasant an experience as possible.”

STYLE Rensing, who designed every stick of the courthouse down to the flutes and lighting, used a Tuscan order to maintain classical proportions. He explained that Tuscan is typically the simplest and least ornate of the Roman orders. The courthouse is specifically a contemporary Tuscan style which al-lowed Rensing more flexibility. “If you’re using a Greek order, the proportions have to be identical, and in contempo-rary orders in Tuscan, there is a set order but it allows you more flexibility in de-sign, so that’s why we chose that order.” It was also chosen because it allowed for smooth and durable surfaces which are more cost effective.

FLOORING Fooled by its marble veining, I was surprised to learn the floor is actually 24x24” Technolito by Caesar porcelain tile laid by local crafts-man, which is completely impervious to moisture or water and never has to be waxed. Not only does it give the court-house a more elegant look over what was originally planned but this low mainte-nance tile saved about $10 per square foot.


WOOD Courthouses take a signifi-cant amount of abuse, Rensing explained, so they wanted a darker wood that could be easily touched up and would always look up-to-date. He chose African mo-hogany throughout for its durability and cost effectiveness, which became LEED rated during the construction.

BUDGET Despite its criticism as opulent and wasteful, every effort was made to keep costs down. You feel as if you’re looking at elaborate marble, and lavish woodwork, so it’s hard to be-lieve that what you actually see is high-durable, energy-saving Gate precast, along with tile and wood chosen for its lower pricing and durability. According to Rensing, the project actually came in under budget without furniture, fixtures and equipment.

As Rensing puts it, “an architect is only as good as the client he works for and without them (the users of the building), it would not have been a success.”

Courthouse Facts:

-800,000 square feet

-55 stories high if standing on end

-over 600 feet long—literally a highrise on its side

-51 courtrooms

-energy efficient leeD certified

-up to 12,000 people a day entering

-7 stories high

-18 feet floor-to-floor

-3,5000 volumes in the law library

-Designed in contemporary tuscan style

In this juror’s opinion, KBJs talent and experience is evident everywhere in the Duval County Courthouse. I would highly recommend to any reader to ac-cept your next call for jury duty, and spend the day comfortably and proudly helping others to receive their funda-mental American rights.





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Who doesn’t want to be the quintessential goddess that turns heads at this year’s employee holiday party? Or the suddenly-fit guy who everyone’s whispering about? With this in mind, we’ve created a seven-day shape-up plan to help you prepare for THE big holiday event. Whatever your motivation, our plan will help you get into that Nicole Miller stretch lace dress or look fabulous in your new Boss sports coat. If your goal is to showcase your fittest physique, just stick to this simple plan for a solid seven days. Remember to always check with your doctor before starting any diet or exercise plan.

the ProMise1) COMMIT. Keep focused on the date of your holiday party and find a friend or better yet, recruit your date to get in shape with you. It’s so much easier when you have a fun friend for support!2) DRINK. Water, water, water! Drink at least 10 glasses a day.3) MOVE. Exercise every day. That means at least 35 minutes of heart-pumping cardio and 10 minutes of body weight or resistance training exercises.4) STRETCH. Stretch for 10 minutes ev-ery night before bedtime.5) EAT. Wake up early to get your ex-ercise in before breakfast. This will tap into the fat burning zone immediately.6) FOCUS. Have fun and keep your eyes on the prize.

KnoWleDGe is PoWer Going from your “normal” every day

diet to our 7-Day Shape-up Plan can be a major transition. Many

people worry that they’ll be constantly hungry and mis-

erable. The good news is that this special diet is

high in protein and fi-ber so your stomach

won’t be making the noise, just the

7 daysto Party

CountdownBy: Amber Mills


oohs and aahs when you walk in to your holiday party on day seven! Around day three or four, your body will run low on stored carbohydrates and it will begin to change from burning mostly carbohy-drates for energy to burning mostly fat. Try to resist using quick energy fixes, like sugars, energy drinks, or starchy carbohydrates. Plain coffee is okay if you need a quick kick. Stay on track—it will only last a day or so. This is a great mo-ment to have a huge glass of water or re-try that party dress!

the Most iMPortant Meal

Breakfast options are fat-free Greek yo-gurt topped with fresh berries, steel cut oatmeal with a splash of fat free milk and a tablespoon of almonds or wal-nuts, egg white omelet with veggies and slice of whole grain toast, or a breakfast smoothie made with protein powder, a banana or berries, and a tablespoon of peanut butter. Just remember, the only fruits we should consume during these seven days are berries and bananas. Most fruits are high in sugar and during these seven days we allow only the mini-mal amount of sugar the body needs to function.

The general rules for choosing your lunch and dinner are to select low-fat proteins—chicken breast, sirloin steak, lean pork tenderloin, and fish—and remember to keep portions to four to six ounces. For vegetarians, black bean burgers, tempeh and tofu are excellent choices. Add leafy vegetables like broc-coli, celery, spinach, asparagus, and kale but avoid starchy vegetables like pota-toes, pumpkin, corn and peas. They con-tain high levels of carbohydrates which is what you’re trying to reduce. This is not a complete list as there are many other non-starchy vegetables available. If you’re uncertain, it’s best to avoid the vegetable until you can find out.

Season vegetables with salt-free herbs, garlic and a little olive oil and prepare by steaming, microwaving or stir-frying. Be sure not to overcook them or you’ll lose valuable nutrients. You should have at least three cups of these vegetables daily. As a general guide, your lunch or din-ner plate should hold a fist-sized portion of protein and a variety of vegetables. Avoid all dressings or condiments; the only exception to this rule is hot sauce or plain vinegars. These will speed up your metabolism.

sorry, no sPirits

Here’s the skinny on alcohol: There is none. Meaning do not consume alcohol while on this seven-day plan if you want to achieve your best body. (Understand-ably, if you get home the kids are wild, the dogs are barking, dinner hasn’t been started and you’ve missed the latest epi-sode of “The Voice,” you may just need a little something to un-wine…or unwind like ONE four-ounce glass of red wine.)

noW Move!

Now for the fun part—exercise!

Cardio options:

Running, walking, spinning, cycling, swimming, playing tennis, hiking, danc-ing, for at least 35 minutes every day. Ex-ercise at a pace where you cannot sing to your iTunes or carry on a conversation without losing your breath. For an extra calorie burn add in some intervals: run for one minute, walk for one minute, re-peat 15 times.

Resistance exercises:

Day 1: 50 lunges, 10 push-ups, 25 bicycle crunches, 10 push-ups, 60-second wall-sit, 10 push-ups, 50 squats, 25 bicycle crunches.


boxing air punches, repeat three times. End with one minute wall-sit, one more minute bicycle crunches, and one final minute of push-ups.

Day 7: Party day! Take a yoga or Pilates class to celebrate your success. If you can’t, do 100 jumping jacks, 50 push-ups, 100 bicycle crunches, 30 squats, and 30 lunges, repeat three times.

Remember to stretch each night before bed and drink plenty of water. This is the key to help subside the soreness of your amazingly new sleek physique.

Be sure to follow this plan for seven days straight. It will be tough, you’ll doubt yourself and try to make excuses, but just remember—nothing will feel bet-ter than walking into THE holiday party with a rocking bod!

Day 2: 50 jumping jacks, 20 lunges, 50 jumping jacks, 20 lunges, 15 push-ups, hold plank for 30 seconds, 50 jump-ing jacks, 20 lunges, 15 push-ups, hold plank for 30 seconds.

Day 3: You should be feeling it! Don’t take the day off, take a yoga or Pilates class if you can’t repeat day one.

Day 4: 60-second wall-sit, 50 squats, 35 bicycle crunches, 30 seconds of swim-mers, 60-second wall-sit, 50 squats, 35 bicycle crunches, 30 seconds of swim-mers, 25 push-ups.

Day 5: Hold plank for 45 seconds, 10 push-ups, hold plank for 30 seconds, 5 push-ups, 25 lunges, hold plank for 30 seconds, 10 push-ups, hold plank for 45 seconds, 5 push-ups, 25 squats

Day 6: As many as you can do in a min-ute. Start with push-ups, then one min-ute of bicycle crunches, one minute of



Bejeweling the town - Jax JewelsSeasonally inspired and handcrafted at the beaches

By: Evie Newman

Nora is now off to her newest endeavor...blending art with art by teaming up with emerging local artist, Adam Brett. To-gether they’re making their mark with wearable art. Every unique and stunning piece formed represents the artists’ emo-tions and creative sense.

Just one more reason to follow your pas-sion and remember, every girl needs a little sparkle in her life.

A penchant for all things spar-kly and shiny can take you back in time as a little girl engrossed in your mother’s jewelry box. The brighter and more ex-travagant the jewels, the better! Fortu-nately, one local jewelry designer’s child-hood memories have been an inspiration and taken her beyond her expectations. Nora, founder and designer of Jax Jew-els, is blending crystals, charms, gems, leather and silver. She is taking orders not just for sports team enthusiasts but also to dazzle up high-heeled shoes marking a new trend in Jacksonville.

Making personalized jewelry has been an ongoing passion that has opened doors to many other concepts. Each piece is selected and beautifully hand-crafted with a unique story that calls out to a sports fan, rock star, mother of twins, an urban city girl, bohemi-an beach babe or sexy diva. With such diversity, you’ll un-doubtedly find something you can’t live without.

Striving to market to sports teams, Nora found herself seizing the newest Jackson-ville Jaguars trend by creat-ing the infamous “Mustache Wrap Bracelet.” This highly sought after bracelet has turned the heads and wrists of Jacksonville fashionistas and continues to be this season’s of-the-moment hit.


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Holiday Entertaining


There is something about entertaining during the holidays that brings a level of excitement,

but also a sense of dread. Successful holiday get-togethers don’t just hap-pen, they take thoughtful and creative planning, which takes time. When it comes to throwing a party you and all of your guests will enjoy, remember the phrase. “it’s all in the details” A few tips from the PVL Home Entertain-ing Guide will help ease the stress and hopefully get the home entertainer off to a great start!


Farmer'sMarket

By: Kelly Johnson

Rather than a fiery display of changing leaves, it’s a drop in humidity and a north west wind that lets the residents of Northeast Florida know that fall has arrived. With these clues from mother nature comes the anticipation of friends and family gathering together to share meals and memories, as well as the reemergence of an abundance of delicious produce to local farmers markets after a long hot summer. The holidays are a great time to explore and experiment with delicious seasonal fare.

A fall visit to a local farmers market is a feast for the eyes as well as the taste buds. We may not have oranges and reds on our trees, but the array of gorgeous winter squash, summer squash, heirloom tomatoes, radishes, beets, sweet peppers, sunflowers, pumpkins, and sweet potatoes are reminiscent of a sunset and rival any fall view. This is without even mentioning the abundance of delicious green veggies such as arugula, cucumbers, okra, green beans, peas, broccoli, leeks, and greens! With all these fresh choices it is hard not to be inspired to test out that new recipe put aside months ago when the weather was still too hot to cook. The holidays provide a break from busy schedules, allowing time for home cooking and enjoyment of the local flavors that abound in Northeast Florida.

Try out a recipe for a fall delicata or patty pan squash baked with a harvest pilaf and sausage (veggie or meat). Create a fresh salad of red and green lettuces, cranberry hibiscus leaves, arugula, and micro greens topped with watermelon

radishes, raw green beans, heirloom tomatoes in a variety of colors, and a homemade salad dressing of oil, vinegar and fresh local herbs. As the evenings begin to chill, experiment with soup recipes such as fingerling potato, corn, and leek accented with rosemary or a fresh shiitake mushroom with miso and a side of sesame braising greens.

Even after all of the fall’s sensorial inspiration, does the thought of actually shopping for and preparing seasonal meals from scratch bring butterflies to your stomach? Never fear! There are great resources around town that will support your desire to create seasonal and locally sourced holiday dishes! Slow Food is a “global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.” Slow Food First Coast is a local chapter of the international Slow Food organization that works through their “Snail of Approval” awards to connect the residents of North Florida with farmers, restaurants, markets, and producers who


provide quality and sustainable foods and products. Become a member and receive great email newsletters full of local tasting events, seasonal recipes, and tips for helping busy families slow down and enjoy connecting through delicious local foods. The Beaches Local Food Network is another local organization whose free weekly email newsletter provides updates on what veggies are in season and features a weekly unique recipe (with photos) prepared with foods procured at the previous week’s market. For those interested in heading out to see the delicious fall vegetables in person, while at the markets, talk to the farmers growing the produce. They love to share stories and often provide copies of recipes for some of their more obscure or featured items. While shopping at their stands, I have often heard Scott and Denise of Twin Bridges and Vivian of KYV farms excitedly sharing with their customers, including a few local chefs, the delicious recipes they are making at home.

For those ready to impress their friends and family, take the final step into local and seasonal holiday eating and plant a garden. Plant right and there will be foods ready to harvest by Thanksgiving! Use a very large flower pot or a raised bed in the backyard to grow herbs, greens, and lettuces from organic and heirloom starts purchased from local farmers and plant radishes and pea shoots from seed. Greens and lettuce are very easy to grow and can be eaten

only weeks after planting. Their outer leaves can begin to be harvested when you see significant new growth in the center. Radishes grow very quickly from seed and take up very little room. Not a fan of the regular radish? Try unique varieties like watermelon, black spanish, or confetti to add color and flavor to dishes. Peas shoots are basically baby green pea plants. They are planted from pea seeds, but harvested when the shoots are between 4 and 12 inches long. Plant lots of them as each seed will only make one shoot to harvest. They can be planted close together and harvested with scissors as if they are getting a haircut. Use them to create fresh, nutritious beds of greens for your baked winter squashes or chop them up and put them in salads. The cool weather is also the perfect cue to plant a little herb garden outside your kitchen door. Thyme, oregano, rosemary, parsley, sage, lavender, and cilantro all thrive in the cooler months and will add a fresh punch of flavor to any dish.

Whether growing your own or letting our wonderful local farmers do it for you, fall is a great time to sample seasonal produce. This fall, save the red and orange leaves for table decoration and take advantage of living in a climate that provides an abundance of delicious and unique produce throughout the seasons. Begin a tradition of seasonal holiday cooking. With foods this fresh and delicious, you won’t have to worry about leftovers!


Too busy to prepare your holi-day meal? Leave it to the professionals!

It’s the most wonderful time of the year…at least that is how the song goes. What most festive songs fail to mention is all of the expense, stress and mess the season ushers in. Add party planning to the mix and it’s not uncommon for one to reach a frazzled status. Professional caterers know firsthand how to help har-ried hosts enjoy their parties.

When selecting a caterer for your next event you want to know the food is the very best, the décor is creative and your guests will be suitably impressed. Per-haps more than anything, you want to be assured all of the details have been tak-en care of and everything will come off without a hitch! You want a caterer and event planner with an impeccable track record and years of experience. Get rid of that apron, get out of the kitchen and mingle!

CateringThe NYButcherShoppe Rare quality. Well done ser-vice. This high-end specialty market is family-oriented and focused on excel-lent customer service. The shoppe offers a variety of fresh cut choice and prime certified angus beef cut to order, as well as high quality pork, chicken, veal, lamb and homemade sausages. The Boar’s Head deli provides sliced meat, cheeses, and sandwiches and salads to go or eat-


in. Fine wines and cheeses are available along with gourmet pastas and prepared meals. A huge selection of imported grocery items, such as sauces and sea-sonings are wonderful additions to the already fantastic flavors. Fresh baked artisan breads are available on Fridays to save a trip to the local bakery!

For the HolidaysIs it your turn to host Thanksgiving or Christmas dinner this year? Lucky you! Rather than spending another holiday stressing out over feeding everyone, slaving away on your day off, why not take a route you know you’ll be happy with? The New York Butcher Shoppe is your “easy” button for holiday meals that is sure to help you get through smoothly. The shoppe can brine your turkey or just order one for you. Not in the mood for turkey this year? How about a ham? No time to prepare the sides? New York Butcher Shoppe has you covered!

Tanglewood Farms Fresh Free-Range All-Natural TurkeysNew York Butcher Shoppe is now tak-ing orders for fresh free-range all-nat-ural turkeys from Tanglewood Farms. Tanglewood Farms turkeys are specially grown on carefully selected North Caro-lina and Georgia turkey farms with free-range pastures allowing them to roam outside in the fresh air and low stress environment. They are fed a whole-some grain diet with no hormones and processed in a modern, USDA approved facility with strict sanitation guidelines and an approved HACCP program. They are hand selected, packed fresh and never frozen! The turkeys are avail-able in three sizes and priced at $3.19/lb. The shoppe will also brine your turkey for an extra $1.00/lb. The turkeys are in high demand during the holiday season and supplies are limited so place your order today!

HoneyBaked HamFor your convenience, The New York Butcher Shoppe is also taking orders for HoneyBaked Hams. What makes Hon-eyBaked Hams so special? Each ham is hand-selected for leanness, smoked up to 24 hours over hardwood chips and coated in a crunchy sweet glaze that crackles with good taste. It is then spiral-sliced to the bone so each tender, juicy slice is easy to serve. The hams are offered in 7-9lbs bone-in options and 3-5lbs boneless options. HoneyBaked Ham also offers smoked and roasted turkey breast options, as well as sides and sauces. Place your order through The New York Butcher Shoppe and save yourself the drive!

Prepared Holiday Side DishesThe New York Butcher Shoppe is com-mitted to making your celebration eas-ier and more enjoyable by offering high quality side items in addition to turkey and ham. Each side item serves 8-10 guests. Place your orders today!

Green bean Casserole - $19.99Mashed Potatoes - $21.99

Mashed sweet Potatoes - $21.99Giblet Gravy - $9.99

broccoli salad - $19.99squash Casserole - $21.99

harvest vegetables - $17.99Creamed Corn - $12.99

Mac and Cheese - $19.99broccoli Casserole - $21.99

Cranberry sauce - $9.99sausage/egg breakfast

Casserole - $19.99


Publix ApronsBe the guest at your own eventTailored gatherings just for you by PUBLIX Aprons Simplify your life with Publix Aprons Event Planning and Catering. Conve-niently covering everything from deliv-ery to clean-up, small to large and inti-mate to formal gatherings.

• Casual get-togethers, in-home or at a venue• Seated dinner parties, elegant or casual• On-site chef preparation stations• Family gatherings, buffet-styleOn site preparation is available and customized menus are created even for those with special dietary needs. Deli-cious food, masterful wine-pairings and beer or alcohol recommendations are only the beginning.Publix can assist in finding and coor-dinating a venue and organizing rental items such as furniture, linens, floral ar-rangements, glass and flatware. You’ll receive the same impeccable service for which Publix is known.Aprons catering menu is divided into three price levels: Silver, Gold and Plati-num. You may choose to host an event that is all one level or mix and match se-lections from the three tiers to create a unique blend of tastes. Proudly serving exceptionally deli-cious fare with outstanding service you’ve come to trust. Publix Aprons Event Planning and Catering. Please visit www.publix.com/catering for a full menu and services.

Sample Menuh o r s D ’o e u v r e s stat i o n

ASSORTED CROSTINIPublix Bakery baguette toasted and topped with your favorite toppings: white bean and sage, tomato–basil and garlic, BLT, smoked salmon and dill.

MEDITERRANEAN GARLICKY HUMMUS, MARINATED OLIVES, AND PITASmooth, creamy, and delicious garlic-laced hummus served with imported marinated olives and pita wedges.

ALMOND AND CRANBERRY BRIE IN PHYLLO CUPSWarm, crispy mini phyllo cups filled with soft, creamy brie cheese, tart cran-berries, and toasted almond slices.

APRICOTS WITH MASCARPONE AND PISTACHIOSSweet dried apricot halves topped with creamy imported mascarpone cheese and toasted pistachios.

ASSORTED MAKI AND NIGIRI SU-SHI ROLLSFreshly rolled and hand-formed.

b u F F e t s a l a D s tat i o n

APPLE, ENDIVE AND ROQUEFORT SALAD WITH CANDIED WALNUTSBelgian endive leaves lightly coated with champagne vinaigrette, and filled with apple and imported bleu cheese, topped with sugary candied walnuts.


b u F F e t e n t r É e s tat i o n

GRILLED HERB-CRUSTED SALMON WITH ASIAN GREENS AND SOY VINAIGRETTEFresh salmon fillets topped with select chopped herbs, grilled and served over slowly braised Asian greens and drizzled with soy vinaigrette.

CABERNET BRAISED BEEF SHORT RIBS WITH CRISPY FRIED ONIONSSlow-braised beef short ribs in a rich mixture of cabernet sauvignon, beef stock and herbs, cooked until fall-off-the-bone tender, then topped with crispy fried onions.

b u F F e t s i D e D i s h e s

HONEY DILL CARROTSCrisp baby carrots bathed in a mixture of clover honey and dill.

ROASTED GARLIC MASHED POTATOESSlow-roasted whole garlic cloves and tender cooked Yukon gold po-tatoes mashed together and seasoned to perfec-tion.

D e s s e r t s tat i o n

NAPOLEONThree light, airy, and flaky layers of baked puff pastry sandwiched between two layers of vanilla custard topped with a sweet ivory icing and drizzled chocolate.

RASPBERRY ELEGANCE CAKEThis cake is certainly worthy of its name, with four layers of moist vanilla cake and a luscious raspberry filling. Covered with our rich cream cheese icing, this impressive dessert is as beautiful to be-hold as it is delicious to eat. Also avail-able in chocolate.

Approximate cost per person $60.

Sample menu pricing based on 30 to 50 people and does not include rentals or alcoholic beverages.


Food Safety

Everything Perfect and Perfectly Safe!

Without doubt…holiday time is turkey time. of the millions of fresh whole turkeys eaten in one year, over 80 percent are served at Thanksgiving and Christmas. yet numerous other meats can be traditional at holiday gatherings. rib roast, ham or a butch-er-arranged crown roast of lamb are several options. if a hunter is amongst you, your family may serve wild game such as duck, venison or pheasant. small families may opt for a bird smaller than a turkey such as capon, duck, goose or Cornish hen or a small cut of meat like a pork tenderloin or veal roast.

Whatever you choose, have a meat thermometer on hand to determine when the meat has reached a safe temperature as well as the preferred doneness. once your purchase ar-rives home, refrigerate it immediately. Cook or freeze fresh poultry within a day or two; fresh meats, three to five days and cooked and reheated hams must be eaten within seven days. Wild game bagged by hunters obvi-ously has not been federally or state inspected, so care must be taken to

handle it safely. Parasites such as trich-inella and toxoplasma may be present. improper handling can cause bacterial contamination as well as off-flavors. Dress game in the field right after shooting. Keep the game cold, below 40 degrees, until it can be cooked or frozen.

The usDa does not recommend cook-ing meat and poultry at oven tempera-tures lower than 325 degrees because these foods could remain in the “dan-ger zone” (40 to 140 degrees) too long. bacteria that may be present on these foods multiply rapidly at these tem-peratures. boned and rolled meats require more cooking time per pound than bone-in cuts because it takes lon-ger for the heat to penetrate through the solid meat.

BeefBeef is leaner these days so roasting it to medium rare 145º or medium 160º keeps it tender and juicy. Beef roasts are whole muscle meat, therefore any bac-teria would most likely be on the sur-face. For that reason, a beef roast needn’t reach 160º in its untouched center to be safe.

LambTechnically, “spring lamb” is meat from lambs slaughtered from March to the first week in October. The term comes from the time when lambs born in harsh winter weather would have little chance to survive until the next year. Today, with more protected animal husbandry conditions, enjoying “lamb” meat from sheep about one year old need not be confined to a particular season of the year.

Some may view lamb as a fatty meat. However, leg and loin lamb meat has a similar fat content to lean beef and pork loin when trimmed of visible fat. The


“fell” is a paper-like covering on lamb and is usually removed from steaks and chops at the retail market. Leave it on leg roasts to help retain shape.

PorkBecause hogs are about 50 percent lean-er than they were 25 years ago, today’s pork cooks faster and can dry out when overcooked. Years ago when pork had more fat, the meat could be overcooked and still be fairly tender and flavorful. For safety as well as tenderness and fla-vor, today’s pork should be cooked to 160º (medium) or to 170º (well-done). Pork cooked to medium doneness as measured with a meat thermometer may still be pale pink inside but will be safe. Heating to 160º kills food borne bacteria, such as salmonella, as well as parasites that cause trichinosis and toxoplasmosis.

Wild GameTo remove the “gamey” flavor, you can soak wild meat or poultry in a solu-tion of either one tablespoon salt or one cup vinegar per quart of cold wa-ter. Use enough solution to cover the game completely, and soak it overnight in the refrigerator. Discard the soaking solution before cooking. Wild game is

leaner than its domestically raised coun-terpart. Trim any visible fat, which is where a gamey flavor can reside. Roast tender cuts of venison and game birds (if skinned) covered with oil-soaked cheesecloth or strips of bacon to prevent the meat from drying out. Set them on a rack in a shallow pan and roast at 325º.

Duck and GooseDomestic ducklings have a great deal of fat. While it helps them float when swimming, fat is undesirable in a cooked duck. Therefore, it is recommended to prick or score the skin of a whole duck before cooking so much of the fat will render out. Although domestic geese are larger than ducks, they are cooked in the same manner. Oven bags are helpful for cooking these birds because they hold the fat for easy disposal and keep the oven spatter-free.

Capons and Cornish HensThese specialty birds are chickens. Cor-nish hens are small broiler-fryers weigh-ing one to two pounds. Capons are male chickens, which are surgically unsexed; weighing about four to seven pounds, they have generous quantities of tender, light meat. Roast them as you would any chicken.


Kitchens across the world are in a state of turmoil with holiday meal planning underway. Dinner is served, food is eaten, and dishes are done…then the chaos really hits! “What are we going to do with all these leftovers?” Don’t panic. Armed with a few food safety tips and creativity, you’ll be set to feed the crew for several more days.

Think safety First

Refrigerate leftover foods quickly (at a proper temperature) to slow the growth of bacteria and prevent food borne ill-ness.

• Make sure your refrigerator is set be-low 40 degrees fahrenheit.

• Ensure that perishable leftovers do not sit out unrefrigerated for longer than two hours.

• To cool the leftovers quickly, divide the food into small portions. Store each por-tion in shallow, uncovered containers in the refrigerator. Large containers take too long to properly cool.

• Avoid overloading the refrigerator be-cause cold air needs room to circulate.

Leftovers The Feast Goes On


When It Doubt, Throw It Out The fol-lowing cooked foods will last in the re-frigerator for up to the number of days listed.

• Vegetables…3-4 days• Pasta…3-4 days• Rice…7 days• Deli-counter meats…5 days• Ham, sliced…3-4 days• Beef, poultry, pork, & fish…3-4 days• Gravy…1-2 days• Stuffing…1-2 days• Seafood…2 days• Soups, stews, and casseroles…3-4 days

If you have leftover BREAD, make…

• French Toast—Leftover yeast breads and quick breads (like banana or pump-kin) make delicious french toast the next morning. Top with fresh fruit or fruit compote, made from leftover fruit. To make the fruit topping, warm fruit and juice on top of the stove. Thicken slightly with a cornstarch slurry (equal parts water and cornstarch). If you have leftover VEGGIES, make…

• Vegetable Quiche—Fill an empty pie shell with finely-chopped vegetable left-overs, shredded cheese, and diced ham. Beat together 3 eggs, 1 cup evaporated skim milk, and a dash of salt and pep-per. Pour mixture over the veggies and bake for about 30 minutes at 350 degrees fahrenheit, until filling is set.

If you have leftover MEAT, make…

• Stuffed Pitas—Stuff a pita pocket with leftover ham slices and baby Swiss cheese. Add tossed greens, sliced toma-toes, and hot spicy mustard to taste.

• Turkey Fajitas—Stir-fry leftover turkey (sliced), fajita seasoning, onions, and peppers until warm. Serve in warm tor-tillas. Top with salsa and sour cream.

• Stir Fry—Sauté leftover veggies and chopped turkey. Add a little soy sauce, orange juice, and ginger. Serve over quick-cooking rice.

turkey Waldorf salad• 2 cups shredded leftover turkey meat

• 2 stalks celery, sliced

• 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish • 1 crisp apple, such as Gala or Macin-tosh, cored and chopped

• 1 cup red seedless grapes, halved

• 1/2 cup pecans, toasted, and coarsely chopped

• 1/2 cup non-fat yogurt• 2 tablespoons mayonnaise• 1 teaspoon honey• 1/4 teaspoon salt, plus more as needed

• 1 small celery root, peeled and cut into matchsticks

• Freshly ground black pepper

DirectionsIn a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the re-maining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.To serve, spread the celery root even-ly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.


From theCellarThe perfect wine for everyone.

I’m on a budget:1. 2011 Santa Julia Pinot Grigio, $10. Ripe tropical flavors, a slightly floral aroma and a long, refreshing finish.

2. 2010 Pennywise Cabernet Savignon, $10. Aromas of fire-roasted chiles warm you up, tart cranberry flavors burst on your tongue with a rich chocolate finish.

I need to affordably please my crowd:3. 2012 Stuhlmuller Vineyards Estate Chardonnay, $25. Unique combination of site, soil and vine selection produces grapes of unusual depth and sophistica-tion. Perfectly balanced oak and aromas of citrus fruit make it a vibrant and re-freshing wine.

4. 2010 Scout’s Hon-or Venge Vineyards Napa Valley Red, $45. A blend of 70% Zinfandel, 13% Pe-tite Sirah, 11% Char-bono, 6% Syrah. A pleasantly dark, fruit forward wine. An eclec-tic assemblage with light violets, crushed herbs, red cherry and licorice scents in the nose…just a well structured red.

I want to impress a wine snob:5. 2006 Quintessa Rutherford Napa Val-ley Red, $130. A rare beauty and aston-ishing diversity. Five different soil types and micro-climates, terraced vineyard contoured to rolling hills. Opens with sweet and inviting aromas of bright black fruit with red fruit undertones. Coats the mouth with rich fruit, a touch of mocha, licorice, sandalwood and va-nilla spice. Very dramatic.

Cheers to the bubbly:6. Gosset Excellence Brut, $45. Knownas the oldest champagne maker in France. Aromas of pear and honey-suckle perfume bouquet with a long expressive finish. A beautifully bal-anced champagne from the first press of grapes. Initial fermentation carried out in small oak barrels.

7. Lanson Rose Label Champagne, $55. Pure color with pale salmon hues. Aro-mas of roses and fruit predominate, with discreet notes of red fruit. A classic, fresh champagne with 32% Chardonnay, 53% Pinot Noir and 15% Pinot Meunier.

All Wines are available at Tim’s Wine Ponte Vedra Beach


Holiday Stains Solutions for winning the battle against those annoying splatters.

Prepare your home with the ultimate anti-stain arsenal:

Tide Boost Pre-Treat spray, $4WoolClean Carpet Spot Remover Kit by Wools of New Zealand, $33Includes Spot Remover No.1, Dry Spot Remover No.2, and Absorb-It powderIvory Ultra dish soap, $4Clear Ammonia, $2Hydrogen Peroxide, $2Goof Off Stain Remover, $4Distilled White Vinegar, $2Arm&Hammer Plus OxiClean, $5

Baking Soda, $2

red Wineon The rug: For a synthetic rug, use a damp cloth to blot on diluted dish soap; rinse with a fresh section of damp cloth. For more stubborn stains, mix a solu-tion of ½ cup hydrogen peroxide and 1 teaspoon ammonia. Let stand 2-3 hours covered with a piece of plastic wrap and weighted with something heavy. Apply white vinegar where the stain had been. For a wool rug, blot with cold water. For a tougher stain, apply WoolClean Spot Remover No.1 and sprinkle with Wool-Clean Absorb-It Powder.

on table linens: Blot with white wine and let it sit for 1 minute. Immerse in cool water for 30 minutes. Spritz with Tide Boost Pre-Treat spray then wash in the warmest water safe for the fabric. Use nonchlorine beach if allowed by the fabric.

Coffee or teaon The rug: For a synthetic rug, follow the advice for wine stains. For a wool rug, blot with cold water. For a tougher

stain, apply WoolClean Spot Remover No.1 followed by WoolClean Dry Spot Remover No.2.on table linens: Soak the stain in cool water for 30 minutes. Spray with Tide Boost Pre-Treat, then wash in the warm-est water safe for the fabric, using bleach if the fabric allows.

Fireplace soot or Candle asheson The rug: Vacuum with the hose attachment. For a synthetic rug, apply diluted dish soap. For more difficult stains, blot with Goof Off, and follow with diluted dish soap. Wait 3 minutes, then rinse by dabbing on hot water. Blot dry.

on table linens: Use the vacuum’s hose attachment to remove as much soot as possible. Sprinkle baking soda on the stain to absorb it. Let stand for 10-15 minutes, then vacuum again. Apply Tide Boot Pre-Treat spray and wash in the warmest water safe for the fabric.



Pvl: you are considered one of Jacksonville’s up and comer orthodontists—how did it feel to first hear your name, Dr. Patel at 23 years old?Dr. SP: Too formal!!! Even to this day… eight years later. I know it’s an achieve-ment and a form of respect, but I am like anyone reading this – an expert in my field. Just as you are in your profes-sion, whatever it may be. I guess when you are in healthcare, there is a for-mality that goes with it. So after seven years of training, I mastered all 32 teeth, can straighten them to perfection, and earned my ‘Doctor’ title.

Pvl: in the big world of med-icine, why did you direct your studies to dentistry?Dr. SP: I grew up around dentistry; my mom is a dentist here in town, and so growing up, my sister and I saw the en-joyment and satisfaction she received by providing dental care to her patients. She would come home and share sto-ries of the joy she brought to an elderly patient whose smile she restored with a new set of dentures. Or the adolescent who broke his front tooth playing sports and she beautifully bonded material to make it match the adjacent tooth. For me, personally, orthodontics is the per-fect profession: I am able to build long lasting relationships, friendships with patients/parents/families since we first start seeing kids at age seven, and then follow their growth for a few years until they are ready for treatment. Of course we see many adult patients and I real-ly enjoy conversing with them. I think what orthodontics really is about specif-ically is creating a beautiful smile, which leads to so many positive things: self-confidence, happiness, laughter and oral health. My patients really enjoy coming to the office, even at a young age. There is such a stigma with going to the den-tist, it seems the word “ dentist” equates to pain. However, with orthodontics there is no pain, no shots, no blood – I often joke with the kids and tell them we have no needles, because if there were, I would cry with them! At Beaches Or-thodontics, we treat our patients, par-ents, and friends as family. Our mission is simple: To provide the best quality orthodontic care to every patient in a fun, laid-back atmosphere. And, be-cause I love what I do, it’s so easy.

FIVEMINUTES OF FACE

TIMEDr. ShrEENA PATEl

By: INgEr WIllIAMSON

PVl ChATS WITh Dr. ShrEENA PATEl ABOUT

PrACTICE, lIFE AND NEW ENDEAVOrS


Pvl: as a university of Flor-ida Graduate -- what memo-ries come to mind going back to those college days? how did Jacksonville come back into your life?Dr. SP: After spending 10 years at UF, it’s hard to list out specific memories, as there were so many great ones. College life for me started at the young age of 16 and I definitely grew up fast. I loved being in a small college town with a big college as it had so much to offer: any class you could imagine, social events all week long, culture, sports, and my two favorite restaurants, Dragonfly su-shi and Satchel’s pizza. The number one memory came near the end of my decade in Gainesville, and it was long overdue! Back-to-back national cham-pionships in football and basketball in

2006-2007, followed by Tebow Time! Jacksonville is home, so four and half years ago when I had the opportunity to work for an orthodontist in Fleming Island I was ecstatic. Last year, I made one of the best decisions of my life and purchased a reputable established prac-tice, Dr. David Carden’s, in Jax Beach, and I am enjoying every moment of it! Being back home has been wonderful: I can give back to the local community, and be near family and friends, plus live, work and play at the beach.

Pvl: What advice would you give a young student who’s looking into practicing medi-cine? What did you take in and what continues to influ-ence your life?Dr. SP: Never give up on your dreams!


could not otherwise afford treatment. In the next few months, we will have the chapter up and running and begin ac-cepting applications. I am so excited to gift a smile to deserving, underserved children in our area who can, in turn, use this gift to better themselves and our community.

Pvl: Where would we find Dr. Patel on a saturday afternoon? tell me about your escape?Dr. SP: If it were a Saturday in the fall, and a home football game, I would be in ‘The Swamp’ rooting on my beloved Gators. There is nothing more exciting than being in Ben Hill Griffin Stadium on a Saturday afternoon, brings back memories of camaraderie and school spirit. Otherwise, working out at the gym, relaxing at the beach, shopping, or vacationing with friends/family. My escape… a quiet romantic weekend at a resort (and a spa day of course) with the love of my life.

The key is to find a profession that you enjoy and love, that you wake up ex-cited, and look forward to making a difference in someone’s life. Whether it’s health care, or teaching our future generation, or building a home… it’s all about positively influencing those who trust in you. I personally feel that den-tistry/orthodontics is particularly re-warding. The gift of a smile is priceless: According to a recent article in USA To-day, what people notice first when they meet someone is their smile. Patients have told me time and again that the self-confidence brought on by their new smile has impacted their academic, pro-fessional and/or personal success.

Pvl: What are some new proj-ects and endeavors you are presently working on?Dr. SP: We just completed a major re-model of the office to give it a cool beachy vibe, which aligns with my vi-sion for the practice. My goal is to truly be involved with the local community, to support local organizations and schools. Our patients are the people who make this community happen – children and adults – and I want to be deeply involved with the things that are important to them. I invested in renovating the office to make it feel like our community, and updated the office with digital technol-ogy to improve the services we offer our patients. I have already committed re-sources to Fletcher High, Ocean Palms Elementary, Ponte Vedra High School, Nease High School, and of course my alma mater, The Bolles School, as well as several area sports and recreational groups. I recently established the Jack-sonville chapter for Smiles For a Life-time, a charitable non-profit organiza-tion committed to providing pro bono orthodontic care to individuals who


Proudly celebrating 10 years as your neighborhood store!

290 Solana Rd. in Ponte Vedra Beach

Artisan Breads baked dailyFresh and local seafood

Quality cuts of meat

Custom Floral StoreGourmet Cheese Shop

Wine & Cheese Steward

Certified Floral DesignerCustom Carving Station

and much more!

Our unique location features:

Join us to celebrate December 12, 2012 from 4-7pm

Store5Ad.indd 1 10/8/12 2:13 PM



Rockin' A New Mane

By: Mindy Stamulis


Are you wondering what this sea-son’s hair trends are all about? Movement, depth, and creativity

which means there is truly something for everyone. Merging out of the sum-mer looks and slinking into all that is deep, moody, and glossed! For men and women, short and long, looks are now a neat hybrid of being free-spirited yet sophisticated.

Hair color has now gone deeper in golds, multi-tonal, with bold placement. Think about taking your bright summer blondes to a lush golden hue. Redheads, including you copper girls, are taking it to a richer look - don’t be afraid to put an exclamation point on your color. Own it! Brunettes should go deeper as well and make sure to get it glossed which will bring out that demur minx we love so much.

A cut that has become very popular, is “The Chop.” It’s perfect for many wom-en who want to get the length removed and want fullness without the weight. Settling right around the collarbone or even just slightly above and fairly blunt at the bottom, this layered look will work naturally with your own texture. It should frame the face right at the cheek-bones. It’s not too long or too short but the just-right sultry look.

For all the socials and events that will fill your calendar, try something different with this season’s number one look, the “Faux Bob.” It’s genius and it’s all about the styling. You don’t have to cut a single strand of hair for this one. Worn tucked under, your hair keeps its length and you sport a gorgeous, fun short look for just one evening. Take it one step fur-ther and create flapper waves...so glam!

For more drama...and who doesn’t want

more drama, play with deep side parts and even slicked back looks. Both can be incorporated into a very high-fash-ion pony, which is still an industry fave! Buns are now daring and creative. Twist-ed, textured, big and sleek. Classic with a super stylish and fun vibe, don’t be shy. If you choose to let your hair down, go big! Seriously, full, foxy, and pumped up. If you feel the need to stay soft, go for a loose and romantic up style. Think Victorian. Tousled and ethereal. Braids are the new IT GIRL….The fishtail braid is the one to ask for by name. Woven braids as well as headbands, are proving to be making a comeback.

Not edgy enough for you? How about considering a universal trend from run-ways to celebrities? Our industry calls it “The Quiff.” Say what??

The Quiff, ( pronounced, kwif, with a short i ) has its roots in the 50’s, resurged in the 80’s, and resurfaced in 2012. By definition it’s a prominent tuft of hair brushed up above the forehead; a forlock.


It’s a hint of extreme but has now become more refined and wildly popular. It’s for the moody and the broody. It’s also

for those who don’t want a strict or conservative side part.

It requires a bit of con-fidence with a classic

overtone - a pom-padour that has a free spirit. The sides are short

or tight while the top is tall, loose,

and exaggerated. It works great for all hair types and can be styled back, up or even back and off to the side. Iconic examples are

Elvis, James Dean, and Morrissey... after they woke up. Sleek or tossed, the choice is yours, but The Quiff re-

mains supreme for 2012.For the fall, whereever

you go, however you go,

be courageous, be daring and BE BEAUTIFUL. (Which I know you already are.)

-PVL-



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OLD HOLLYWOOD GLAMOuR CELEBRATING

YOuR INNER BOMBSHELL AND DICTATING

ALL THAT IS SuLTRY IN A WOMAN.


PhotograPher: Mario PeraltaWardrobe StyliSt: MeliSSa inteMann

hair artiStS: Mindy StaMuliS(director), nicholaS graziano, JoSh StaMuliS and angela oWenS

MakeuP artiSt: Paulina Perezcreative director: inger WilliaMSon

Wardrobe contributor: 33 Stardécor contributor: Sidney cardelS (old gringo bootS)

ModelS:

MattheW davidJoSh StaMuliS

connor annMarienna rathgeber

heather ShaWbrit o’ donoghueMeliSSa connorSJoelianna Mclane




Art exhibits, sporting events, community g a t h e r i n g s and theatrical performances

Holiday happenings beyond the typical happy hour. *Please check websites for event details.


Ponte vedra Cultural Centerwww.ccpvb.orgThe 2012 Holiday ShoppesNovember 16, 9 a.m. - 5 p.m.November 17, 9 a.m. - 5 p.m.November 18, 11 a.m. - 3 p.m.

The Cultural Center will be transformed into a mini-mall with 21 hand-picked boutiques from all over the country brimming with unique gift ideas for the whole family.

Museum of Contemporary art {MoCa}www.mocajacksonville.orgFILM: The HungerNovember 8, 7 p.m.

The Hunger, serves as a cinematic meta-phor for the shifting gender roles, sexu-ality, and even becomes a topic in later conversations about the AIDS crisis of the 1980s.

art, Drink and be Merry

November 29, 6-9 p.m.

Start your holidays with a great evening of seasonal fare prepared by Cafe Nola chef Kathy Collins, and an informative discussion about brewing and food pair-ings.

FilM: United in Anger: A History of ACT UP December 1, 2 p.m.

Presented in conjunction with the exhi-bition ReFocus: Art of the 1980s, Unit-ed in Anger: A History of ACT UP is a feature-length documentary about how ACT UP, a small group of people, came together to change the world and save each other’s lives.

in MoCa’s Galleries: MyFocus: A Community Response to the Art of the ‘80sSaturday, December 15 1-5 p.m.

Members of Jacksonville’s creative com-munity will share their stories of life during the 1980s and how they were in-spired by the era’s most influential art-ists.

art WalkFirst Wednesday of every month

Come with us to the East Village of New York City, 1986—a gritty and monu-mental year that intertwined the lives of artists, musicians and film stars. ReFo-cus: Art of the 1980s, the final exhibition in this amazing series highlights major movements, such as Neo-Expression-ism, and works by acclaimed artists, such as Keith Haring, Jean-Michel Bas-quiat, David Salle, and Andy Warhol.

stellers Gallery in Ponte vedrawww.stellersgallery.com

Wine reception featuring henry vonGenk iiiDecember 6 5:30-7:30 p.m.Partnering with The Ponte VedraInn and Club featuring prominent local landscape realist painter.


Cummer Museumwww.cummer.org

Loïs Mailou Jones: A Life in Vibrant Color

October 11, 2012-January 4, 2013

Born in Boston in 1905 and trained at the School of the Museum of Fine Arts, Boston, Loïs Mailou Jones began her career at a time when racial prejudices and gender discrimination were strong in American culture.

Histories in Africa: 20 Years of Photog-raphy by Elizabeth Gilbert

September 13 - December 30

American photojournalist Elizabeth Gilbert has lived and worked in Africa for twenty years, traveling from Kenya to Congo, throughout the Great Rift Val-ley, and reporting civil wars in Rwanda, Somalia and Sudan.

Folio Weekly invitational artist exhi-bitionAugust 24 - December 2

This juried exhibition will showcase 50 local artists.

Leonard Baskin: Works On PaperJuly 17 - November 11

This dynamic Works On Paper exhibi-tion, includes 16 watercolors, woodcuts and etchings by Leonard Baskin (Amer-ican, 1922 - 2000). The prints are a nice juxaposition between works on loan to the museum from a private collection and the museum’s permanent collection.

The artist series Presents... broadway in Jacksonvillewww.artistseriesjax.org

tap Dogs November 10 - 8 p.m.Times Union Center - Moran Theater

Drumline liveNov 17, - 8 p.m.Times Union Center - Moran Theater

Golden Dragon acrobats December 1 - 2 p.m.Wilson Center for the Arts


West side story December 4 - 9Times Union Center - Moran Theater

a Christmas Carol December 21 - 8 p.m.Times Union Center - Moran Theater

Glenn Miller orchestra January 10, 2013 - 7:30 p.m.Wilson Center for the Arts

Mary PoppinsJanuary 22 - 27, 2013

Times Union Center - Moran Theater

Jacksonville symphony orchestra www.jaxsymphony.org

The Music of John DenverNovember 2 - 3, 8 p.m.Michael Krajewski, conductor

Musical storybooksNovember 3, 11 a.m.Main Library

Jacksonville symphony string and Wind ensemblesNovember 4, 3 p.m.Thrasher-Horne Center for the Arts

san Marco Chamber Music societyNovember 4, 7 p.m.

symphony 101 - Who is the Chorus MasterNovember 7, 12:30 pmJacksonville Symphony Orchestra and Chorus

ravishing rachmaninoffNovember 8, 7:30 p.m. November 9 - 10, 8 p.m.Micahel Butterman, conductor Rachmaninoff Symphony No. 2

ravishing rachmaninoff (Coffee)November 9, 11 a.m.Michael Butterman, conductor Rachmaninoff Symphony No. 2


Jacksonville symphony youth orches-tra Fall ConcertNovember 11, 5 p.m.Jacksonville Symphony Youth Orchestra

beethovenNovember 16 - 17, 8 p.m.Jacksonville Symphony Orchestra Teddy Abrams, conductor

salvation army toy Drive at the symphonyNovember 30 - December 16In partnership with the Salvation Army “Angel Tree” and the “Forgotten Angels” programs.

Classical ChristmasNovember 30, 8 p.m.Michael Butterman, conductor

The Polar expressDecember 2, 3 p.m. Pre-concert activities at 2 p.m.Michael Butterman, conductor

holiday PopsDecember 7, 11 a.m. (coffee)December 7 - 8, 8 p.m.Michael Butterman, conductor

holiday Pops encoreDecember 9, 3 p.m.Michael Butterman, conductor

Jacksonville symphony youth orches-tra holiday ConcertDecember 10, 7 p.m.Scott Gregg, JSYO Music Director and Principal Conductor

eMMa Concert association - holiday ConcertDecember 11 - 13, 8 p.m.

The Jacksonville Symphony Orchestra heads to St. Augustine to spread some holiday cheer.

First Coast nutcrackerDecember 14 – 16 2 p.m. and 8 p.m.Jim and Jan Moran Theater

handel’s MessiahDecember 21, 8 p.m. Michael Butterman, conductor

toast! to the new year!December 31, 8:30 p.m. Stuart Chafetz, conductor

alhambra Dinner Theaterwww.alhambrajax.com

yestin & Copits PhantomOctober 10 - November 25This mesmerizing Phantom transforms into a mystery that enraptures audiences with beautiful songs. Phantom goes be-hind the mask of the great opera ghost and exposes the mysteries of his pas-sions.

White ChristmasNovember 28 - December 24For more than 20 years, the Alhambra has been Jacksonville’s home-grown Christmas tradition. The tradition con-tinues with our production of “White Christmas!”


GaMe Day! Jacksonville Jaguars *Subject to change by the NFL

Jacksonville Jaguars vs. Detroit lionsNovember 4, 1 p.m.Venue: EverBank Field

Jacksonville Jaguars vs. indianapolis ColtsNovember 08, 8:20 p.m.Venue: EverBank Field

Jacksonville Jaguars vs. tennessee titansNovember 25, 1 p.m.Venue: EverBank Field

Jacksonville Jaguars vs. new york JetsDecember 09, 1 p.m. Venue: EverBank Field

Jacksonville Jaguars vs. new england PatriotsDecember 23, 1 p.m. Venue: EverBank Field

raCe JaX www.1stplacesports.com

november

-Monster Dash 5K & Creepy Crawl Fun Run benefiting Haven Hospice, Novem-ber 3

-Patrons 5K/10K, November 3-McKenzie’s Run, November 10-Florida Strider’s Hog Jog, November 11-Jacksonville Salute to Veterans 5K, November 11-Bike 26.2 with Donna, November 11-Native Sun Mandarin Run 10K, November 17-Subaru Distance Classic 1/2 Marathon and 6K, November 22

December

-Jingle Bell Run, December 1-Amelia Island Runner’s Reindeer Run, December 2-Festival of Lights 5K and Holiday Magic, December 8-Jacksonville Bank Marathon, Decem-ber 16-Winter Blast 6K/1 Mile, December 29-Vystar Gator Bowl, December 31


ENDLESS SUMMERSummer never ends in Florida…local people and eventsphotography by: Stuart Lackey





5 Coolheaded Pathsto Warmhearted Holidaysby Dr. Gregory L. Garamoni Ph.D.

The holiday season can be an emotional roller coaster with many highs and lows. Family and friends come together for spiritual reflection, familial connection, and cultural celebration. This kind of ride can lift us upward into wonderful highs. Sometimes, however, the holiday roller coaster takes us through a stinging hailstorm of negativity, pummeling us with conflicts, failures, and losses. This

kind of ride can plunge us downward into miserable lows that ruin the holidays.

So what can we do to make our family’s ride through the holiday season smooth and uplifting? The study of emotional regulation can help us answer this question.

Stanford University psychologist James Gross developed a model of emotional regulation that describes how we influence which emotions we have, when we have them, and how we experience and express these emotions. Dr. Gross identifies five strategies for regulating emotion, each one affecting a different point on the timeline for an unfolding emotion: (1) situation selection, (2)


situation modification, (3) attention deployment, (4) cognitive reappraisal, and (5) response modulation.

Let’s see how these five strategies might help us regulate our emotions during the holiday season.

Situation selection invites us to take actions to steer our families toward joyful holiday situations and away from miserable ones. An example would be avoiding holiday situations that would bring us face to face with an ex-spouse or ex-lover. Another example would be seeking out opportunities during the holidays to make meaningful contact with geographically distant friends.

Try answering the following questions to develop your own situation selection strategy this holiday season: What can you learn from good, bad and ugly holiday situations in the past? What can you do this holiday season to put your family in situations involving people, places, or activities likely to produce positive emotions? What can you do to avoid or limit exposure to people, places, or activities likely to evoke negative emotions?

Situation modification is a call to make the best of a bad situation. Once you’re in a potentially unpleasant holiday situation, you can try to transform it into a more enjoyable (or less miserable) experience. Try working with your family to find ways to shape more desirable holiday situations.

Every year a couple travels out of town to visit the spouse’s family during the holidays. Every year their heads “explode” from the “unbearable” boredom of family gossip and TV game shows. One year, the couple took my

advice and used situation modification with success. They brought DVD movies and family games, took extended walks together, and seated themselves next to relatives who shared their interests.

Attentional deployment encourages us to focus on more positively (or less negatively) charged aspects of a situation. Situations have many different aspects, so try to shape your emotions by redirecting your attention within the situation. Attentional deployment is an internal version of situation selection: You can choose which of many possible “internal situations” are active for you at any point. You can shift your attention away from unpleasant emotional aspects of the situation or away from the situation altogether. You can also change your internal focus by, for example, bringing to mind thoughts, images or memories inconsistent with an undesirable emotion.

Cognitive reappraisal calls on us to “see” a potentially emotional situation in a different light to modify its emotional impact. What emotion, if any, wells up in us usually depends on how we “see” the situation. Coworkers at an office party feel different emotions because they “see” the party differently. One man is afraid because he “sees” the situation as threatening. Another man is angry because he “sees” the situation as offensive. A woman is embarrassed because she “sees” the situation as one in which she made a fool of herself. Another woman is in love because she “sees” someone as appealing. Different appraisals cause different emotions, and changing appraisals causes changes in emotions.

Reappraisal involves rethinking a


situation in a way that changes your emotional response. You can influence your emotions by changing your appraisal of either (a) the situation itself or (b) your ability to meet its demands.

Ask yourself these reappraisal questions to help lower stress during holiday situations: Am I overvaluing something in this situation? Am I overestimating the likelihood of bad things happening? Am I overestimating how bad those things would be? Am I underestimating my ability to handle difficult situations like this? Am I underestimating help others might provide?

Response modulation asks us to attempt to influence the course of our unfolding emotional responses by dampening (or amplifying) inner feelings, behavioral expressions, and physical changes. Expressive suppression is a form of response modulation that

inhibits ongoing emotion-expressive behavior. Once in an emotional state, we may have many reasons for reducing emotion-expressive behavior. Have you ever felt so angry with an obnoxious host that you had to inhibit the urge to tell him what you really thought of him? Or felt so bored at a holiday gathering that you had to force yourself to put on a smile?

Prescribed medication helps people reduce physical symptoms of anxiety and depression (e.g., insomnia). Exercise and relaxation helps modulate physical and feeling aspects of emotions. Alcohol, caffeine, tobacco, marijuana, and comfort foods are used, overused, and abused to modify inner feelings.

Try these five emotion regulation strategies to make your family’s holidays more enjoyable.



Detox NaturallyDunn Wellness’ path to a healthier you

By: Christin Kampfe


here are simple and natural ways to release toxins and chemicals in your body. Here are some things to think about or look for when consider-ing cleansing. Not every cleanse is right for your body so it is important to find out which one is best. It is also impor-tant to make sure that you are not put-ting undue stress on a particular organ, so it is best to seek a health care profes-sional’s advice prior to cleansing.

The foot detox is a simple and easy way to cleanse because you receive immedi-ate benefits with the 40 minutes treat-ment. The detox will allow toxins to be eliminated through the pores in your feet while also oxygenating the cleanse so that they are more active, giving you more energy!

Toxins are built up by internalized stress, environmental factors and diet. During the holidays, we tend to eat less nutri-tional food, consume more alcohol and listen less to our bodies’ warning signs. This year make the decision to cleanse your body of toxins prior to the holiday season. Cleansing may eliminate illness and will allow the body to flush any ex-isting toxins.

ENERGY COCKTAIL

4 baby carrots 1 cooked and peeled beet 1 handful spinach 3 - 4 broccoli florets ½ c. Pau d’Arco tea

Add all ingredients and blend.

MASTER CLEANSE1 fresh squeezed organic lemon with a little shaving of rind 8 oz warm water

Mix the two well and add: 1-2 tbs. grade b maple syrup A dash of cayenne pepper

Can be used to fight a cold as well!

This cleanse is used to dissolve and eliminate toxins and congestion that has formed in the body, as well as cleanse the digestive and kidneys. It is also used to purify the glands and cells throughout the body. This is a cleanse that can be done every morning, but is best when done exclusively for 3-10 days.

ENERGY BLAST12 oz. milk (cow, nut, etc.)2.5 oz protein powder1 raw ORGANIC egg1 c. yogurt1 piece of fruit (apple, pear, etc.)

Combine all ingredients and blend.

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JLG Brain Cancer Foundationbenefiting a beautiful mindPhotography by: Spiritwolf Photographe



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COLLISION CENTERS

AUTOWERKS

Brumos is considered a leader in the automotive industry for highline luxury automobiles. From Mercedes-Benz to Porsche,

Lexus, smart and now Sprinter, The Brumos Companies have served the Jacksonville community for over 50 years.

Angie BoselliFormer Miss CaliforniaWorld

Hurley HaywoodTop Endurance Racecar Driver

& Vice President of The Brumos

Companies

Tony Boselli5-Time Pro-Bowler & Jacksonville Jaguars Offensive Tackle

*See dealer for details

• Certified technicians• Free shuttle service• Free Pick up and Delivery service

• Wi-Fi Internet• Complimentary car wash

Our Service and Parts Departments provide:

LuxuryB R u M O S k n O W S


COLLISION CENTERS

AUTOWERKS

Brumos is considered a leader in the automotive industry for highline luxury automobiles. From Mercedes-Benz to Porsche,

Lexus, smart and now Sprinter, The Brumos Companies have served the Jacksonville community for over 50 years.

Angie BoselliFormer Miss CaliforniaWorld

Hurley HaywoodTop Endurance Racecar Driver

& Vice President of The Brumos

Companies

Tony Boselli5-Time Pro-Bowler & Jacksonville Jaguars Offensive Tackle

*See dealer for details

• Certified technicians• Free shuttle service• Free Pick up and Delivery service

• Wi-Fi Internet• Complimentary car wash

Our Service and Parts Departments provide:

LuxuryB R u M O S k n O W S


WE’RE COOKING UP SOMETHING SPECIAL FOR YOUR HOLIDAYS.It’s the time of year for presents, parties, and time with loved ones. And, thanks to your San Jose Boulevard Publix Aprons, you can have it all.

Our tasty variety of Publix Aprons Cooking School classes feature a world of cuisines, techniques, and celebrity guest chefs. Every class, demo-style or hands-on, lets students taste all the dishes prepared.

So classes make the perfect gifts for foodies on your gift list. And it’s a great place to host a private holiday party or two with friends.

GET YOUR HOLIDAY ENTERTAINMENT ALL WRAPPED UP.And speaking of parties, we have an easy way to help you host them all this holiday season: Publix Aprons Event Planning Catering.

Of course you expect delicious food and beverages from us. But that’s just the beginning–we cover everything from delivery to cleanup, customized menus to on-site meal prep–and more. From venue recommendations and organizing rental items, we do it all for you.

Come talk with one of our Publix Aprons Event Planners at San Jose Boulevard and see the countless combinations of menus, venues, and services we include.

10500 San Jose Blvd. • Jacksonville, FL 32257 • 904.262.4187publix.com/catering

Documents

Ponte Vedra Life Nov./Dec. 2012