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WHETHER SPENDING THE DAY WITH SUPERMODEL (and swimsuit designer) Tori Praver, or chatting with iconic actor (and celebrated artist) Anthony Hopkins, one thing is very clear. After four years of producing HILuxury, we’ve certainly got our finger on the pulse of what’s happening within the luxury lifestyle sector throughout Hawai’i.

As I’ve stated here before, luxury isn’t found in the monetary value of a retail item. Moreover, it is the nuances found in an experience that elevate it from ordinary to coveted.

Of course, the fact that we happen to be crossing a milestone anniversary with our annual “Men’s Issue” isn’t lost on us. First, a significant amount of our feedback comes from men who praise the attention we pay to stories that cater to their sensibilities. Our dedication to men’s fashion, as well as grooming and beauty, car reviews and even décor (check out “Man Caves, Part Deux,” our follow-up to the ever-popular section we launched in last year’s Men’s Issue) is something that truly sets us apart from any publication within Hawai’i.

However, we have plenty for the ladies of leisure, too. From fabulous handbags to heirloom timepieces and the must-haves of swimwear-there’s something for everyone in this let’s-kick-off-summer issue.

Veteran swinger Don Chapman tackled the Aloha State’s newest 9 holes, which were fashioned from a storied swath of 18 (designed by Jack Nicklaus) on the Garden Isle of Kaua’i. We’re proud to say that the “come along with me” style of writing found in our ongoing course section has certainly captivated the attention of golf enthusiasts throughout Hawai’i.

Food and wine is one area that draws quite a crowd in the luxury community. In the pages that follow, you’ll find a one-on-one chat with Frank Ostini, second generation owner of the Hitching Post restaurants in Santa Barbara County, which many of you film buffs will recognize as the location for many scenes in the blockbuster wine flick, Sideways. Aside from its silver screen allure, Ostini is doing things with open-flame cooking that, albeit overly simplistic, have turned the culinary world on its head since the release of the film a few years ago. His use of seasoned oak-and the love he found for Hawai’i’s own kiawe-fuel a flavor profile that now has budding chefs paying thousands of dollars for a weekend of instruction from the King of ‘Cue himself.

Finally, our own special wine correspondent (and master sommelier) Roberto Viernes not only sheds the light on lesser-known reds (that happen to complement barbequed meats quite well) to help embolden your summer, but he tests your wine knowledge in our “So You Think You Know Wine” quiz.

As you dig your heels into the golden sand of summer, take your time flipping through this issue. It was as much a pleasure to put it together as it is to know that you enjoy our effort.

With Aloha,

Brian Berusch | Editorial Director