Spring has sprung, and there is a sense of relief in the air. After one year of lockdowns and social distancing, more than 171 million COVID-19 vaccine doses have been administered in the U.S. and about 19.4% of the population is fully vaccinated. But there is something else in the air: ominous SARS-CoV-2 variants. I am a virologist and vaccinologist, which means that I spend my days studying viruses and designing and testing vaccine strategies against viral diseases. In the case of SARS-CoV-2, this work has taken on greater urgency. We humans are in a race to become immune against this cagey virus, whose ability to mutate and adapt seems to be a step ahead of our capacity to gain herd immunity. Because of the variants that are emerging, it could be a race to the wire. A variant in Brazil is overwhelming the country’s health care system. Five variants to watch RNA viruses like SARS-CoV-2 constantly mutate as they make more copies of themselves. Most of these mutations end up being disadvantageous to the virus and therefore disappear through natural selection. Occasionally, though, they offer a benefit to the mutated or so-called genetic-variant virus. An example would be a mutation that improves the ability of the virus to attach more tightly to human cells, thus enhancing viral replication. Another would be a mutation that allows the virus to spread more easily from person to person, thus increasing transmissibility. None of this is surprising for a virus that is a fresh arrival in the human population and still adapting to humans as hosts. While viruses don’t think, they are governed by the same evolutionary drive that all organisms are – their first order of business is to perpetuate themselves. These mutations have resulted in several new SARS-CoV-2 variants, leading to outbreak clusters, and in some cases, global spread. They are broadly classified as variants of interest, concern or high consequence. Currently there are five variants of concern circulating in the U.S.: the B.1.1.7, which originated in the U.K.; the B.1.351., of South African origin; the P.1., first seen in Brazil; and the B.1.427 and B.1.429, both originating in California. Each of these variants has a number of mutations, and some of these are key mutations in critical regions of the viral genome. Because the spike protein is required for the virus to attach to human cells, it carries a number of these key mutations. In addition, antibodies that neutralize the virus typically bind to the spike protein, thus making the spike sequence or protein a key component of COVID-19 vaccines. India and California have recently detected “double mutant” variants that, although not yet classified, have gained international interest. They have one key mutation in the spike protein similar to one found in the Brazilian and South African variants, and another already found in the B.1.427 and B.1.429 California variants. As of today, no variant has been classified as of high consequence, although the concern is that this could change as new variants emerge and we learn more about the variants already circulating. More transmission and worse disease These variants are worrisome for several reasons. First, the SARS-CoV-2 variants of concern generally spread from person to person at least 20% to 50% more easily. This allows them to infect more people and to spread more quickly and widely, eventually becoming the predominant strain. For example, the B.1.1.7 U.K. variant that was first detected in the U.S. in December 2020 is now the prevalent circulating strain in the U.S., accounting for an estimated 27.2% of all cases by mid-March. Likewise, the P.1 variant first detected in travelers from Brazil in January is now wreaking havoc in Brazil, where it is causing a collapse of the health care system and led to at least 60,000 deaths in the month of March. Second, SARS-CoV-2 variants of concern can also lead to more severe disease and increased hospitalizations and deaths. In other words, they may have enhanced virulence. Indeed, a recent study in England suggests that the B.1.1.7 variant causes more severe illness and mortality. Another concern is that these new variants can escape the immunity elicited by natural infection or our current vaccination efforts. For example, antibodies from people who recovered after infection or who have received a vaccine may not be able to bind as efficiently to a new variant virus, resulting in reduced neutralization of that variant virus. This could lead to reinfections and lower the effectiveness of current monoclonal antibody treatments and vaccines. Researchers are intensely investigating whether there will be reduced vaccine efficacy against these variants. While most vaccines seem to remain effective against the U.K. variant, one recent study showed that the AstraZeneca vaccine lacks efficacy in preventing mild to moderate COVID-19 due to the B.1.351 South African variant. On the other hand, Pfizer recently announced data from a subset of volunteers in South Africa that supports high efficacy of its mRNA vaccine against the B.1.351 variant. Other encouraging news is that T-cell immune responses elicited by natural SARS-CoV-2 infection or mRNA vaccination recognize all three U.K., South Africa, and Brazil variants. This suggests that even with reduced neutralizing antibody activity, T-cell responses stimulated by vaccination or natural infection will provide a degree of protection against such variants. Stay vigilant, and get vaccinated What does this all mean? While current vaccines may not prevent mild symptomatic COVID-19 caused by these variants, they will likely prevent moderate and severe disease, and in particular hospitalizations and deaths. That is the good news. However, it is imperative to assume that current SARS-CoV-2 variants will likely continue to evolve and adapt. In a recent survey of 77 epidemiologists from 28 countries, the majority believed that within a year current vaccines could need to be updated to better handle new variants, and that low vaccine coverage will likely facilitate the emergence of such variants. What do we need to do? We need to keep doing what we have been doing: using masks, avoiding poorly ventilated areas, and practicing social distancing techniques to slow transmission and avert further waves driven by these new variants. We also need to vaccinate as many people in as many places and as soon as possible to reduce the number of cases and the likelihood for the virus to generate new variants and escape mutants. And for that, it is vital that public health officials, governments and nongovernmental organizations address vaccine hesitancy and equity both locally and globally. Words by Paulo Verardi, Associate Professor of Virology and Vaccinology, University of Connecticut. Special thanks to The Conversation. Image courtesy of Ariana Suárez, Unsplash

The ocean covers over 70% of the planet. It is our life source, supporting humanity’s sustenance and that of every other organism on earth. The ocean produces at least 50% of the planet’s oxygen, it is home to most of earth’s biodiversity, and is the main source of protein for more than a billion people around the world. Not to mention, the ocean is key to our economy with an estimated 40 million people being employed by ocean-based industries by 2030. Even though all its benefits, the ocean is now in need of support. With 90% of big fish populations depleted, and 50% of coral reefs destroyed, we are taking more from the ocean than can be replenished. To protect and preserve the ocean and all it sustains, we must create a new balance, rooted in true understanding of the ocean and how humanity relates to it. We must build a connection to the ocean that is inclusive, innovative, and informed by lessons from the past. “The Ocean: Life and Livelihoods” is the theme for World Oceans Day 2021, as well as a declaration of intentions that launches a decade of challenges to get the Sustainable Development Goal 14, “Conserve and sustainably use the oceans, seas and marine resources”, by 2030. World Oceans Day reminds every one of the major role the oceans have in everyday life. They are the lungs of our Planet and a major source of food and medicine and a critical part of the biosphere. The purpose of the Day is to inform the public of the impact of human actions on the ocean, develop a worldwide movement of citizens for the ocean, and mobilize and unite the world’s population on a project for the sustainable management of the world's oceans. The second fully virtual celebration of United Nations World Oceans Day, on 8 June 2021, will highlight the theme of The Ocean: Life and Livelihoods. Produced by the Division for Ocean Affairs and the Law of the Sea of the Office of Legal Affairs of the United Nations, in partnership with the non-profit organization Oceanic Global, and presenting partner Blancpain, this year’s annual event will shed light on the wonder of the ocean and how it is our life source, supporting humanity and every other organism on Earth. Join us for this year’s UN World Oceans Day annual event as we hear from thought-leaders, celebrities, institutional partners, community voices, entrepreneurs, and cross-industry experts about the biodiversity and economic opportunity that the ocean sustains. This year's theme is especially relevant in the lead-up to the UN Decade of Ocean Science for Sustainable Development, which will run from 2021 to 2030. The Decade will strengthen international cooperation to develop the scientific research and innovative technologies that can connect ocean science with the needs of society. By ML Staff. Special thanks to United Nations. Special thanks to Cara, a freelance graphic designer and illustrator from Manila, Philippines. Cara runs two online stores—Common Room PH, and Makers at Dear Paper, Contact Cara for design projects, gif creation and more by visiting her website.

Malliouhana, Auberge Resorts Collection invites young jetsetters to go on a learning adventure with its new summer children’s program, Mini-Explorers. The new program encourages young guests to learn new skills, make friends, and take part in a wide range of creative activities that will immerse them in the local Anguillian culture. The program introduces two curated journeys – one full day and one half-day – children are invited to embrace their innate curiosity for the world around them. Highlights below: Junior Chef Class Designed to bring the flavors of Anguilla back home, the class will teach children how to make kid-friendly classics, as well as local favorites, such as the island’s signature Johnny Cake. Anguilla Kite-Making A favorite pastime for locals, the tradition of flying kites is the perfect way to enjoy the island’s sandy beaches. Children will learn about the history of kite flying while they craft their own creations. Then they will venture out to the white sand beaches of Mead’s Bay to learn how to fly their custom kite. Boat Racing Explorers will learn about the island’s deep history of Boat Racing in the 1800s when locals embarked on long-haul trips where each crew would attempt to outrun the others as a playful way to entertain themselves. The children’s pool area will be transformed into the perfect spot for an organized race using remote-control sailboats. Treasure Hunt Exploration From Leon’s to Turtle Cove, explorers will be guided in locating the hidden treasure chest by solving puzzles, completing tasks, answering riddles, and using clues. Anguilla Arts & Crafts Kids will enjoy an entertaining selection of creative activities to choose from and will craft beautiful keepsakes to take home as a special memory from their time in Anguilla. Snorkeling Adventure Mini-Explorers will be guided on a journey to view the wildlife, reefs, and coves that Anguilla’s pristine coastline offers. Beginning at Mead’s Bay, discover exotic creatures including hardbacks and sea urchins. The adventure will continue by kayaking to the beautiful Little Bay to learn about sustainable fishing practices. Mini-Explorers is available from June through August 2021 (weekdays only) and is for children ages 4-12 years old. The half-day program is $65 per child/session, or parents can also opt in for the full-day program which includes lunch and full supervision from 10-3 pm and is $100 per child. For more info visit Malliouhana, Auberge Resorts Collection By ML Staff. Images courtesy of Malliouhana Resorts

Norwegian Cruise Line (NCL), the innovator in global cruise travel with a 54-year history of breaking boundaries, today announced that it expects to resume cruise operations from the U.S. beginning Aug. 7, 2021 with week-long voyages from Seattle to Alaska, one of the top cruise destinations among its guests. The news follows the temporary waiver of the Passenger Vessel Services Act, allowing cruising to Alaska to resume upon obtaining the pending Conditional Sailing Certificate from the U.S. Centers for Disease Control and Prevention ("CDC"). In partnership with local governments and guided by the robust protocols of the SailSAFE™ health and safety program, which at its cornerstone includes that all crew and guests must be fully vaccinated to embark, travelers will once again be able to explore the "Last Frontier" and all its beauty with NCL. "Seattle has always been our second home, and we are beyond excited to return to this incredible homeport and to once again bring our guests to Alaska," said Harry Sommer, president and chief executive officer of Norwegian Cruise Line. "Twenty-one years ago, we were the first to offer itineraries to Alaska from Seattle, and we continue to celebrate a strong relationship with our partners in this spectacular destination. We have been waiting for a very long time to announce a resumption of cruising from the U.S. We are so proud to be sailing for the first time in over a year from our special homeport of Seattle to the breathtaking state of Alaska." This summer, travelers will be able to recommence their cruise adventures to Alaska with week-long voyages aboard Norwegian Bliss. She will sail revised itineraries from Aug. 7, 2021 through Oct. 16, 2021, offering seven to 13 hours of port time in Skagway, Juneau, Ketchikan and Icy Strait Point, Alaska. On select sailings, guests will also have the chance to take in the serene views of Glacier Bay National Park or the Holkham Bay Glacier Fjord.Guests will also benefit from the opening of the second cruise pier in Icy Strait Point, which NCL’s parent company, Norwegian Cruise Line Holdings Ltd., developed in partnership with Alaska Native-owned Huna Totem Corporation. Initially scheduled to open during the 2020 summer cruise season, the recently expanded Wilderness Landing on Icy Strait Point caters to visitors in search of individualized experiences with the land, wildlife and native peoples of Alaska. The enhancements include upgraded retail and restaurants, as well as shore excursion offerings, including the world’s largest ZipRider zip line, the most accessible coastal brown bear viewing platforms in Southeast Alaska, whale watching, fishing adventures and walking trails as well as Alaska’s first gondola connecting the new Wilderness Landing development to the Adventure Landing and Historic Hoonah Packing Company Cannery. In 2022, the guest experience will continue to evolve with the opening of the Mountain Top gondola that will provide easy, vehicle-free access through the treetops, unlocking additional areas of exploration and spectacular views of icefields, the Fairweather Range and Glacier Bay National Park and Preserve, the ancestral homeland of the Huna Tlingit people. “Alaskans are ready to welcome visitors from across the globe to Alaska, where they can personally experience the scenic and cultural wonders that can only be found here,” said Alaska Governor Mike Dunleavy. “I am grateful for the teamwork and thoughtful planning that many people from Norwegian Cruise Line, Alaska’s local governments, our congressional delegation, tourism industry, and the state’s public health team put into preparing for a cruise ship season that promises to be both safe and rewarding for everyone.” Norwegian Cruise Line will continue with its thoughtful approach to redeploying its fleet, working with destination partners and the leading experts of the SailSAFE Global Health and Wellness Council. The Council will regularly evaluate the robust protocols of the SailSAFE health and safety program and make science-based decisions to protect guests, crew and the destinations it visits. As protocols evolve and additional information becomes available, updates will be published at www.ncl.com/sail-safe. For more information about the Company's award-winning 17-ship fleet and worldwide itineraries, or to book a cruise, please contact a travel professional, call 888-NCL-CRUISE (625-2784) or visit www.ncl.com. By ML Staff. Images courtesy of Norwegian Cruise Line

Gucci is pleased to announce the relocation of its store in Bal Harbour, Florida. The boutique spans over 6,000 squarefeet and showcases a wide collection of men’s andwomen’s ready-to-wear, shoes, handbags, luggage, small leather goods,accessories, silks, jewelry,watches, fragrance, eyewear,Gucci Décor, and Gucci Beauty. The boutique returns to its original home in Bal Harbour Shops with a look that invites customers to feel welcome and relaxed, and an interior design that is discreet. This relocation represents the first phase in a multi-faceted renovation project, with plans to expand to an additional floor, set to conclude in the next year. With plans to expand to an additional second floor of selling space, the renovation will offer the full breadth of Gucci collections to the South Florida consumer once complete. Soft elements like velvet armchairs offset harder surfaces and industrial elements, such as rivets. Contemporary luxury is suggested not only by the employment of beautiful and idiosyncratic materials, but also through a determinedly spare use of space. In keeping with the elegant and contemporary eclecticism that characterizes Gucci’s collections, the store sees the combination of traditional and modern, industrial and romantic. Contrasting merchandising elements represent different design codes, combining to create curiosity, inviting customers to feel like they are constantly discovering new aspects of the store. The mood within the store is one of discretion, where understated drama is created by the surprising and unexpected combination of materials. Custom geometric painted wood floors and marble polychrome inlays produce decorative three-dimensional effects on the floors, while being harmoniously integrated with the herringbone wood flooring. Juxtaposition of this sort, where opposites forge a new connection, is repeated throughout: technical, mechanical display units contrast with the softness of the rich fabrics that adorn the rooms; round tables offset rectangular ones; varnished, iron wall finishes complement the dusty pink velvet upholstery. Throughout the store one finds sumptuous chairs, while vintageoriental rugs are included for a texturedeffect. The result is a space that entices, surprises and feels personal to Gucci. By ML Staff. Images courtesy of Gucci.

Turkish organic extra virgin olive oil brand, OLEAMEA, is now available at Fresh Market locations throughout Florida. OLEAMEA is family-owned and operated, offering high quality, organic extra virgin olive oils that are sustainably made in the Aegean Region of Turkey. A few key facts on the brand and its award-winning organic EVOOs: The MEMECIK olives are hand-harvested by local farmers and cold-pressed within two to four hours of leaving the tree The brand relies on the traditions of the Turkish land and the artisanship of the local masters to create an unparalleled product OLEAMEA oils are never refined or processed and are sustainably sourced from olive to bottle OLEAMEA offers two organic olive oils that are now available locally at Fresh Market stores in Florida: Organic Premium Everyday and Organic Private Select. OLEAMEA Organic Premium Everyday OLEAMEA’s Organic Premium Everyday is a single-blend crafted with early harvest Memecik olives that are cold-pressed within four hours of being hand-picked from the tree. It has a light and balanced taste profile with aromatic notes of green almond and hints of wild herbs. Best for heavy use cooking/ finishing/ dipping and baking. Perfect for brightening your everyday meals. MSRP: $18.99 // Available at Fresh Market locations. OLEAMEA Organic Private Select Organic Private Select is crafted with a single-blend of Memecik olives that are cold-pressed within two hours of being hand-picked from the tree, allowing the maximum amount of polyphenols and antioxidants to be extracted. The terroir of the land high up in the hills gives it a fruity flavor, with aromatic notes of fresh cut grass and hints of green banana to perfectly balance the distinct peppery bitterness that is a common trait of high-quality oils. A must for drizzling/ dipping/ finishing and for anyone looking to elevate their culinary experience. $22.99// Available at Fresh Market locations By ML Staff. Images courtesy of Oleamea

Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up. This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What’s more, it’s made with rotisserie chicken and Thai pantry staples (available in most supermarkets)—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it’s almost instant gratification. Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is one of my favorite renditions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you put them in the broth before serving, they will continue to cook and become too soft. What you’ll need To Make Chicken & Rice Noodle Soup You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Step-by-step Instructions Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes. Meanwhile, cook the rice noodles by dropping them in boiling water. Let sit for a few minutes to soften. Then drain. When ready to serve, divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges. Thai-Inspired Chicken & Rice Noodle Soup By Jennifer Segal Cozy, comforting, and fraagrant, this flavor-packed Thai chicken noodle soup will warm you right up. Servings: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes Ingredients 1 tablespoon vegetable oil 1/2 cup thinly sliced shallots, from 1-2 large shallots 1 tablespoon minced fresh ginger, from a 1-inch knob 2 tablespoons Thai green curry paste 4 cups low sodium chicken broth 1 (13.5 oz) can coconut milk 2 tablespoons fish sauce 4 packed teaspoons dark brown sugar 2 tablespoons fresh lime juice, from 1 lime 1/2 teaspoon turmeric For Serving 4 oz thin rice noodles 2 cups shredded cooked chicken, from a rotisserie chicken Handful chopped fresh cilantro 3 scallions, light and dark green parts, thinly sliced Sriracha sauce Lime wedges Instructions Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes. Meanwhile, cook the rice noodles according to the package instructions. When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges. Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary. Nutrition Info Per serving (4 servings) Calories: 530 Fat: 31 g Saturated fat: 20 g Carbohydrates: 40 g Sugar: 7 g Fiber: 2 g Protein: 28 g Sodium: 942 mg Cholesterol: 53 mg Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

Belmond announces a series of cultural, culinary, and nature experiences across its European properties, with the aim to inspire travel once again. Founded in Venice with the acquisition of Hotel Cipriani in 1976, Belmond now extends to 17 hotels, trains, and river cruises across the continent. From the mountaintops of Ravello and the islands of Venice to the canals of France, the new offers span land, rail, and river with exclusive access to cultural institutions, private tours of wineries, and expert-led weekend retreats. Mark the calendar for a European summer with Belmond. Highlighted experiences include: JUNE Guests of the recently renovated 14-room Splendido Mare, A Belmond Hotel, Portofino can take to the seas with former Olympic and America’s Cup sailor and ambassador of One Ocean Foundation Mauro Pelaschier. The two-day offer, June 18-20, will include a three-hour sailing experience with Mauro exploring local marine parks and learning about sustainable sailing practices before returning to the hotel for a bespoke cookery class at the new restaurant, DaV Mare. Splendido Mare is now open. The legendary 1920s Art Deco Venice Simplon-Orient-Express, A Belmond Train kicks off its 2021 season on June 21 with new one-night journeys to Amsterdam, Brussels, Geneva, Rome, and Florence. The sleeper train will also debut three additional Grand Suites, each featuring private bathrooms with showers, double beds, and a living area with underfloor heating. Additional amenities include a personal steward, free-flowing champagne, in-suite dining, and private transfers to and from the train. During the long weekend, June 24-27, former Spanish tennis star and winner of 13 singles titles, Nicolás Almagro, will lead a small-group retreat at La Residencia, A Belmond Hotel, Mallorca. Following one-on-one lessons, a tennis clinic, and tickets to an exhibition game with Nicolás and a Lux Tennis professional, travelers will have the opportunity to dine with Nicolás at a celebration dinner on the final night. La Residencia is now open. Take a tour in Villa San Michele, A Belmond Hotel’s vintage FIAT 1100 Musone for behind-the-scenes access to the local ateliers and artisans spearheading Florence’s New Renaissance. From jewelry and shoes to crystalware and perfumery, each artisan will share how they preserve traditional craftmanship with contemporary styles and materials. The experience will end with a ‘The Art of Packing’ workshop at Louis Vuitton. Villa San Michele is now open. JULY All aboard British Pullman, A Belmond Train, England for exclusive five-course dinner experiences hosted by Michelin-starred chefs. Beginning on July 16 with one of the U.K.’s most talked about chefs, Ollie Dabbous, the day train will journey roundtrip from London Victoria Station through the English countryside while guests indulge in the seasonal five-course tasting menu with selected pairings from Mayfair wine emporium Hedonism Wines. Rates start at $715 per person. The dinner series will also welcome Simon Rogan, owner of the Michelin-starred UMBEL restaurant group, in August; Michel Roux Jr., a two-Michelin star chef at the helm of Le Gavroche in London, in September; and Raymond Blanc, founder of Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire, in October. British Pullman is now operating. AUGUST Private charters of Afloat in France’s fleet of seven barges, more akin to floating villas, offer custom itineraries along the canals with stops for bicycle rides, wine tastings, and hot air balloon excursions. Available starting August 28, a new vintage champagne tour will be available for six-night itineraries. With accommodations on Pivoine, A Belmond Boat, families and friends will enjoy the best of vintage champagnes with exclusive access to the region’s leading vineyards, Maisons Ruinart, Dom Pérignon, Veuve Clicquot, and Krug. Pivoine is now open. SEPTEMBER The third annual ‘Art of Flavours’ gastronomy festival will take place September 9-12 at Reid’s Palace, A Belmond Hotel, Madeira. In addition to a series of dining experiences with seven fellow Michelin-star chefs and a gala dinner, Chef Luis Pestana of the hotel’s Michelin-starred William Restaurant will lead guests to Fajã dos Padres by cable car to share island secrets on cultivating sweet fruits and vegetables before sitting down to an alfresco lunch with freshly caught fish. Reid’s Palace is now open. Hop onboard the historic Circumetnea steam train to Mount Etna for private vineyard tours to taste rare vintages and local delicacies, available only to guests of Villa Sant’Andrea, A Belmond Hotel, Taormina. Lunch is prepared by Le Mamme del Borgo members, a group of local women honoring traditional Sicilian recipes that have been passed down through generations. For those looking for a more intensive retreat, wine consultant and master Tom Harrow will lead a three-day experience on September 30-October 3. Villa Sant’Andrea will reopen on May 27. OCTOBER Caruso, A Belmond Hotel, Amalfi Coast partners with a local master jeweler for a goldsmith workshop where travelers will learn about the ancient Roman and Greek techniques, such as granulation and lost-wax casting, before trying their hand at crafting their own masterpiece. Another highlight of the three-night retreat, October 14-17, is exclusive access to the Oplontis archeological site with a private viewing of the collection of gold jewelry. Throughout the season, guests of the hotel will enjoy exclusive access to Oplontis as well as the new excavation sites at UNESCO World Heritage Pompeii and the 2,000-year-old theater at Herculaneum. Caruso will reopen on May 27. A three-day retreat, October 28-31, will take place at Splendido, A Belmond Hotel, Portofino exploring the destination’s long history with jeans, dating back to the 15th century in the shipyards of Genoa. Following a tour of Museu Diocesano with the museum curator to view what is considered to be the ancestor of modern jeans, a painting done on linen textile stained in indigo blue, designers-in-training will join a series of workshops back at the hotel to create their own custom collection. Splendido is now open. In partnership with Marchesi Antinori, one of Italy’s most renowned wineries dating back to 1385, Castello di Casole, A Belmond Hotel, Tuscany will host a three-day escape in the rolling hills of the countryside led by wine expert Tom Harrow. Itinerary highlights include special-access tours of Tenuta Tignanello estate and Tenuta Guado al Tasso, tasting some of the most sought-after wines in the midst of Tuscany’s vendemmia season. Castello di Casole will reopen on May 27. NOVEMBER Celebrating 1,600 years of Venetian history, Cipriani, A Belmond Hotel, Venice introduces a three-day course, November 11-14, exploring the ancient disciplines that traveled along the Silk Road, such as a masterclass on Kintsugi, the delicate art of fixing ceramics with gold, and traditional silk print workshops. Guests of the hotel will also have access to behind-the-scenes tours of the city’s libraries and archives throughout the season. During tours of the Fondazione Cini Library and the 13th century Library San Francesco della Vigna, rare books and preserved manuscripts will be on display exclusively for Belmond guests. Cipriani is now open. For more information or to make a reservation, please visit www.belmond.com. By ML Staff. Images courtesy of Belmond

South Florida-based restaurant groups, Grove Bay Hospitality Group and Breakwater Hospitality Group are thrilled to announce the opening of their premiere collaborative concept, CH’I located in Miami’s Brickell City Centre. The multi-faceted entertainment venue fuses several immersive concepts – a Garden; Mercado; Lounge; and Main Dining Room – into one dynamic and incomparable experience. Beginning Thursday, June 3rd, patrons can preview the Garden and Mercado, with the entire space opening to the public on Friday, June 18. Advance reservations are now available online via Open Table. “CH’I is by far and away one of the coolest, most unique concepts we’ve ever created,” said Francesco Balli, Co-CEO of Grove Bay. “We’re particularly excited about the dining component and to introduce our fresh take on Chino-Latino cuisine which celebrates all of our partners’ Hispanic roots with our shared love for Chinese food and culture.” “Collaborating for the first time with our friends at Breakwater has made this particular opening that much more rewarding,” adds Ignacio Garcia-Menocal, Co-CEO of Grove Bay. “We have clearly each had success in our respective areas of expertise and this partnership allows us to combine our efforts to create something truly special.” CH’I’s high-energy ambiance is felt throughout the massive 12,000 square foot indoor and outdoor space that boasts three full-service bars; two DJ booths; multiple lounge and dining areas; and a unique menu of Chino-Latino cuisine that is intensely flavored, imaginatively prepared, and equally celebratory of its heritage. Inspired by the Chinese cafes that first dotted the streets of Latin America, and then of Miami and New York, CH’I has created a style of entertainment, food, and service all its own. “We are incredibly proud of the magic we’ve created at CH’I, blending four separate concepts into one amplified, jaw-dropping dining and nightlife experience,” says Emi Guerra, co-owner of Breakwater Hospitality. “Our guests have come to expect – and deserve – to be blown away; we’ve delivered something extraordinary that everyone will be able to enjoy, day and night.” In CH’I’s Garden, guests can take advantage of Miami’s gorgeous tropical weather in the verdant open-air terrace. The full-service area features an island bar with plenty of outdoor seating and cozy cabanas centered around a large-scale dynamic light installation intertwined with lush greenery. Guests can order from the menu available from the adjacent Mercado, like dim sum and other casual bites. Energetic sounds from the DJ in the evenings and on weekends will set the mood and will make this space even more alluring for drinks and bites al fresco. Guests access the main space through the Mercado, which is modeled after an Asian-themed market featuring casual menu offerings like Soups, Salads, Bao Buns, Rotisserie and Wok items available via grab-and-go or counter service. Upon entering, guests will feel transported to a secret market in New York’s Chinatown with bright neon signs mixed with retro design, dimmed lighting and a floor-to-ceiling display of antique objects and curious knick-knacks. For easy handheld options, Bao Buns are the perfect choice with selections like Sweet & Spicy Fried Chicken made with fried chicken thighs, sweet chili sauce, jalapenos, pickled vegetables, and ginger aioli; and Lomo Saltado with beef tenderloin, pickled onions, tomato, cilantro, and aji amarillo mayo tucked into a steamed bun. From The Rotisserie, Habanero Char Sui Pork Ribs are made with Kurobuta pork ribs, scallions, sesame seeds, and habanero Chinese BBQ sauce and come with a choice of sides. Through a large wooden door in the back of the Mercado, the cool and vibrant Lounge can be accessed. Here, guests are greeted with two impressive and vibrant murals by artist Mallory Dawn – pieces curated by The Art Plug –– atop a mirrored wall, and more than 150 paper lanterns strung overhead. Guests can partake in a vast selection of libations at a sprawling full-service bar while waiting for a table, or to simply enjoy drinks in the plush lounge seating while taking in the scene. CH’I’s Main Dining Room menu further exemplifies the Chino-Latino fusion with an exceptional menu by Executive Chef Rafael Perez Cambana, who was inspired by traditional and contemporary Chinese and Latin cuisine. Formerly in the kitchen of such notable concepts as GKB in Wynwood, the Setai in South Beach, and the Mandarin Oriental Miami, the Peruvian-born chef looks to bring his distinguished gastronomic experience to this innovative concept. The menu, like the Mercado, features a variety of Soups, Salads, Dim Sum, and Small Plates, as well as more substantial Rotisserie; Wok items; and Signature Dishes. Here, Dim Sum options includes savory Shrimp Enchilados Dumplings filled with tiger shrimp, tomatoes, red bell peppers, and Spanish onions, served with huancaina sauce. Ropa Vieja Spring Rolls are a must-have from the Small Plates, with ropa vieja style braised Wagyu short ribs and served with cilantro mayo. Whereas more notable Signature Dishes include Peking Roasted Duck Tacos with whole Peking duck, flour tortillas, scallions, pickled vegetables, avocado, kimchi cream, and soy wasabi mayo; and a Porter House – 32-ounce fire-roasted porter house steak made with black pepper soy sauce, smoked chili sauce, and lemongrass ginger chimichurri. The dining room is a chic and sophisticated space with large cushy booths, tropical décor, and Asian-inspired aesthetics. The variety of textures and visual components combine earthy brown and green velvets with hints of gold, vibrant jewel tones and sultry crimsons. Juxtaposing crystal chandeliers hang above with columns lined with wallpaper depicting tropical palm fronds running alongside wooden slats and exposed brick walls. Adjacent to the large luminescent main bar is additional seating perfect for large parties or celebrations. Music and lighting will play an integral part in the guest experience, controlled by an impressive indoor DJ booth; depending on the time of day the space will be lit up in radiant jewel tones, glowing shades of blues, and muted ambers. Following dinner service, the lights go down, the music turns up and the celebration begins. A full bar and bottle service is available until close, as well as the Mercado’s late-night selection of culinary delights. From its décor to food and beverage, CH’I embodies the veritable melting pot that is South Florida. The vibe is the ultimate combination of laid-back meets heart thumping high energy. It’s the type of concept that you can visit when looking for a great meal with family, or to stay up late dancing and enjoying copious drinks with friends. CH’I is located at 701 S Miami Ave #339a in Miami’s Brickell City Centre. Hours of operation: Mercado and Garden (beginning June 3rd): Sunday-Wednesday from 11 a.m. to 11 p.m. and Thursday-Saturday 11 a.m to 12 a.m. (extended to 3 a.m. June 18th); Dining Room and Lounge (beginning June 18th): Sunday-Wednesday from 6 p.m. to 10 p.m.; Thursday-Saturday 6 p.m. to 3 a.m.; For reservations or more information, please visit chibrickell.com or call (305) 257-8726. Follow on Social Media via Instagram: @chibrickell; Facebook: @chibrickell; and Twitter: @chibrickell. By ML Staff. Images courtesy of CH'I

George Porter Jr. & Runnin' Pardners will perform in Miami featuring his new album "Crying for Hope." George Porter Jr. is best known as the bassist of The Meters, along with Art Neville, Leo Nocentelli and Joseph Zigaboo Modeliste. The group was formed in the mid 60's and came to be recognized as one of the progenitors of funk then called R&B. The Meters disbanded in 1977 and reformed in 1989. Porter has his own project the Runnin' Pardners with well known New Orleans artists Brint Anderson (guitar), Michael Lemmler (keyboards) and rising stars on music scene Khris Royal (saxophone) and Terrence Houston (drums). Join us in the Miami Beach Botanical Gardens to hear his new sensational album. Porter has proven to be capable of the ultimate fusion of rock, funk, and R&B and is recognized as one of the industry's elite bass players. To purchase tickets click here. By ML Staff. Images courtesy of George Porter

Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who is not only one of the funniest people I know, but also a stunning hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. She once created an entire game of Jeopardy! for our old high school gang, complete with categories like Prom Dates, ’80s Pop Stars, and Senior Superlatives. This spinach quiche is Trish’s “go-to” brunch dish. The combination of heavy cream and Gruyère makes it rich and flavorful. There’s also a good bit of spinach, which balances out all that richness and makes it just a little bit healthier. Ingredients For Spinach Quiche To simplify things, I recommend using a store-bought crust. When buying frozen pie crust, be sure to check it carefully at the store for cracks. (If you unpack it and find that it’s cracked, no worries — there’s a fix below.) Also, make sure to buy a deep-dish crust; a regular pie shell is not deep enough to hold all the fillings. Frozen chopped spinach also makes the recipe easy. It’s important to wring out all the moisture from the spinach before using. I usually gather it into a ball in my hands and squeeze it until dry. It takes a few minutes of squeezing to get all the water out. Be patient; you need the spinach completely dry, otherwise your quiche will be watery. Gruyère is my first choice for this quiche — I love its nutty flavor — but if you can’t find it, Cheddar may be substituted. How To Make Spinach Quiche Prick the bottom and sides of the crust all over with a fork. Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes. If your crust cracks in the oven (or if it was cracked when you opened the package), make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new. Set the crust aside and turn the oven down to 325°F. Sauté the shallots in a bit of butter over medium-low heat until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, combine the eggs, heavy cream, nutmeg, salt and cayenne pepper. Whisk to combine. Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust. Sprinkle the shredded cheese over top. Scatter spinach evenly over cheese (breaking up clumps as best you can). Then pour the egg mixture carefully over top. Bake at 325°F degrees for 50 to 55 minutes until custard is set and top is lightly golden. Serve hot or warm. How To Freeze Spinach Quiche This spinach quiche freezes beautifully for up to three months. After cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven until hot in the center. Spinach Quiche Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Servings: 4-6 Total Time: 1 Hour 30 Minutes Ingredients 1 9-inch deep dish frozen pie crust 1 tablespoon butter 1/2 cup thinly sliced shallots 4 large eggs 1-1/4 cups heavy cream Pinch ground nutmeg 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 cup (4 oz) finely shredded Gruyère, packed 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water Instructions Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top. Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center. Nutrition Info Per serving (6 servings) Calories: 504 Fat: 39 g Saturated fat: 21 g Carbohydrates: 25 g Sugar: 3 g Fiber: 2 g Protein: 14 g Sodium: 472 mg Cholesterol: 218 mg Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

The future of Orlando’s hospitality landscape is set to dramatically change with the opening of Florida’s most innovative hotel. This fall, Lake Nona Wave Hotel is opening within one of the fastest-selling master designed and technologically advanced communities in the country – Lake Nona, dubbed “a smart city with soul.” Inspired by waves of energy, the hotel will offer an entirely new Orlando vacation. At the intersection of wellbeing and technology, guests will see a vast array of industry firsts – from access to Dr. Deepak Chopra’s newest and most comprehensive wellbeing center to first-of-its-kind all-encompassing in-room advancements. Highlights Imagine a world where guests step outside of their hotel and witness self-driving shuttles, robotic lawn mowers, the upcoming opening of the nation’s first hub for a high-speed electric air “taxi” network, free WiFi 6 and more. The hotel will debut with View Glass smart windows that tint using predictive intelligence in response to the sun and outdoor conditions, voice-automated in-room controls, TOTO Toilets, Healthe Inc. Cleanse Solutions that keep vital surfaces sanitized, customized app and more. Exclusive guest access to the upcoming opening of Lake Nona Performance Club, one of the nation’s most comprehensive wellness centers + home to Dr. Deepak Chopra’s Mind-Body Zone and Spa, a first-of-its-kind for holistic wellness. Outdoor spaces designed by a former landscape architect at Walt Disney World including a palm plaza with almost 300 palm trees atop a turf lawn designed to resemble the energy radiating from a pebble skimming a pond. Chic pool deck accentuated by pastel-hued cabanas; three dining outlets including two destination dining concepts and two cocktail bars Bursting with colors, shapes, sizes and textures plus over 300 pieces of gallery-quality art, many exclusively created for the hotel. The lobby “Living Room” will feature stadium staircase lounge within a pop-art designed space, communal workspaces, and eccentric game room. Feature 216 guest rooms, 16 one-bedroom suites and two penthouse suites. Within a 5-minute drive, visit USTA, the largest tennis facility in the nation; Nona Adventure Park, a water-based entertainment center with an inflatable aqua-park and obstacle course; and more. Reservations for Lake Nona Wave Hotel will go live on June 15, 2021 with rates starting at $259. Get social with us at @LakeNonaWaveHotel ABOUT LAKE NONA Located in Orlando, Fla., Lake Nona is one of the fastest-growing master-planned communities in America developed by Tavistock Development Company. Known for thoughtfully-designed neighborhoods, top-rated education facilities, business and research clusters, retail and entertainment centers, and diverse work spaces, Lake Nona encompasses the best Central Florida has to offer. Lake Nona sets the foundation for a collaborative relationship between the people who live, work, and visit there by prioritizing forward-thinking technology, strategic partnerships, education, and wellbeing. For more information, visit lakenona.com. By ML Staff. Images courtesy of Lake Nona