December VIP

8/13/2019 December VIP

1/52

volume 2 issue 4 | NovemBeR 2009 | thVIPVOLUME 7 ISSUE 2 | December 2013 | theVIPmag.

complimenta

o f s o u t h e a s t t e x a s

Is SanClause rea

Holidamantles an

table

Everything you

need to stay warmand cheerful thisDecember:

Holiday sweaters,

Winter coats,

Outdoor re pits,

Hot Toddies,

Pho soups,

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EaEditor

DAVID [email protected]

Contributing WritersCATHLEEN COLE

LArENA HEAD

grACE mATHISjANE mCbrIDE

HOLLI pETErSENCHEryL rOSE

PapContributing Photographers

SCOTT ESLINgErLACIE grANT

rEN SHEppArDLEE E. STINSON

Graphic DesignerDAVID CONSTANTINE

AveTo advetise in VIP,

409.880.0700

Cac UVIP of Southeast Texas

380 main Steetbeaont, TX 77701

to sUbsCribE

pLEASE CALL 409.838.2821 Or SubSCrIbEONLINE AT www.THEVIpmAg.COm

to disPlAy thE mAgAzinE

AT yOur buSINESS LOCATION,pLEASE CALL 409.838.2821

sUbmissions

TO SubmIT AN EVENT, OrgANIzATION Or pErSOfOr CONSIDErATION IN AN upCOmINg ISSuE,

SubmIT ONLINE AT www.THEVIpmAg.COm Or [email protected] by uSpS AT ADDrESS AbOVE.

A dv f hea newpapePublisher

mArK ADKINS

jOIN uS ON fACEbOOK!.aceook.co/thevia

on the coverAt 25 years old, Beaumont Fire and Rescue Engine Operator JustinGuynes recognizes that working as a reghter requires physicalstrength and stamina. Meet Justin and two other area rst responderswho are hot on the trail of emergencies on pages 32-34.

Photography: Lacie Grant; Styling: Larena Head

c o n t e n t s

vipmagazine

06 vi stle06 Holiday sweaters: Bad

taste or fun?

09 Outerwear fashion to

warm your winter

13 ood&dink13 12 holiday drinks with

seasonal ingredients

18 Vietnam's famous Pho

22 vi hoe22 Christmas decor for

your table and mantle

28 VIProperties

29 Outdoor re pits

32 viesonalit32 3 hunky remen ready

to save you

35 vi oth35 SE Texas' R&R Alpaca

Ranch

38 vi sotliht38 SE Texas events

44 vi advise43 5 ways to reduce holiday

stress with heat46 VIP Fab Finds

47 5 great dates this month

48 Calendar

49 Crossword puzzle

50 vi voices50 Is Santa Claus real?

inside december

18

22

13

35

4 December 2013 | theVIPmag.com


5/52


6/52

text by GUY TREBAY

When did

it rst

start, the

moment

when the

holiday sweater morphed from

seasonal horror to cultural touch-

stone, an article of outrageouslybad knitwear as popular among

Williamsburg beard farmers as the

Metamucil set?

Was it when the MistletoeConspiracy caroled about the uglyChristmas sweater in a YouTubevideo? (Its ugly and its itchy,its frightening to children, AndyWilliams wouldnt touch it with a10 foot pole.) Was it when UglySweater 5K runs became regularevents in big cites across the U.S.?Was it when the multibillion-dollar

Urban Outtters got into the act,selling their own line of UglyChristmas sweaters?

Theres certainly a hipstertrend contributing to it, saidFred Hajjar, president of TV StoreOnline and UglyChristmasSweater.The tackier the better, the morelights and bells and overall ugli-ness. You see celebrities like JustinBieber, Taylor Swift, Kanye Westand Cee Lo Green caught in uglyChristmas sweaters, and its almostlike, Oh, no they didnt.

BADTASTE,ALL IN

FUN

h o l i d a y s w e a t e r s

vipstyleYes, they did.Five years ago, a stay-at-home

mom from a Vermont ski towndecided to put her prehistoriccomputer-science degree to use,gaming Google trending algorithmto start a business.

I was looking for somethingto sell on eBay to put my kidsthrough college, said Ann MarieBlackman, the owner of MyUg-lyChristmas Sweater. I did re-

search on what was trending. UglyChristmas sweaters were it.The rst big hit from Ms. Black

mans start-up was a sweater shecreated from mats sewed togetherand adorned with stitched-on plastic Christmas trees lighted frombehind by winking bulbs.

I sold a lot of them, said Ms.Blackman.

The trend Ms. Blackman tappeinto inspired a kind of ugly-sweat-er gold rush. Now, on e-commercesites like Skedouche, UglyChrist-masSweater, MyUglyChristmas-Sweater, Butt UglySweaters and

Tipsy Elves, consumers can choosfrom motifs as tame as candycanes, birds in berry branches,mistletoe and happy kittens toraunchier themes like overexcitedsnowmen.

When Stacie Laufenburger, ademand planner for Mot Hen-nessy, began hosting Ugly Christ-mas Sweater parties three yearsago, it was as an ironic tributeto the holiday sweaters she hadreceived as a girl growing up.

It was always your grandmother or aunt who gave you that crazysweater that you looked at and youwere like ... really? Ms. Laufen-burger said.

You never got a receipt andanyway they were holiday based,so you couldnt take them back,she said. The challenge is muchgreater now to unearth the in-nocently kitschy sweaters of Ms.Laufenburgers girlhood. Hipsterpickers have scoured the thriftshops for the best of the worst andposted it all on eBay. Mainstreammanufacturers like ColdwaterCreek, Talbots, Quacker Factoryand Berek long ago abandoned

demented-elf clichs.We dont do sweaters that hav

cats and Christmas trees, saidJerome Jessup, chief creative of-cer of Coldwater Creek. We hadsome of that in our past, but wework diligently to create relevantholiday sweaters for the customerwhos 50, and thats now how the50-year-old wants to be presentedtoday.

Yet for Ms. Laufenburger, 36, atasteful Nordic cable-knit sweaterin a rich holiday color doesnt



7/52

stand a chance when pitted againsta knitted red cardigan coveredwith giant, sequin embroideredfelt teddy bears. She wore thatone recently to a Ugly ChristmasSweater party.

Her husbands sweater was, shesaid, even more heinous, a blackknit embroidered with a bronze,green and silver gift package and aplump teddy bear.

It had the same teddy bear em-

broidered on the back, but it wasthe bears backside, she said.Ugly Christmas Sweater

parties develop stealthily, vi-rally and mainly on the Web. Ifyou look online, the parties areeverywhere, said Mr. Hajjar ofUglyChristmasSweater. Oncethat started to come in, everyonewanted to one-up and it got harderand harder to nd a real 80s or90s look thats over-the-top.

At the San Diego-based TipsyElves, the sweater of the seasonfeatures a pair of what, for the sakeof politeness, well call amorous

reindeer. Two things people aregoing to try to do is to go ex-tremely tacky or very funny, indesigning ugly Christmas sweaters,said Evan Mendelsohn, a founderof Tipsy Elves. Were more funnythan tacky.

Trained as a lawyer, Mr.

Mendelsohn quit his job last yeato found Tipsy Elves with NickMorton, a college friend whohelped raise a modest grubstakefor a Christmas sweater companwith no distribution network anno design sta. In its rst seasoTipsy Elves sold over 1,000 sweers. It has already sold 14,000 tseason and is nearing $1 millionsales, Mr. Mendelsohn said.

Our best sellers are the raci

ones, he added, citing the desigfeaturing two reindeer with oneback. A bucktoothed parody ofRudolph the Red-Nosed Reindeeis also a big seller as is a sweatedepicting yellow snow.

Christmas, in some senses,is so serious, and for the youngegeneration, its a chance to maklight of it and lessen the heavi-ness of it as a religious holiday,Mr. Mendelsohn said. For a litolder age group, its probably thone appropriate time to dress ucostume that isnt Halloween.

That was probably true, even

in the days of Andy WilliamssChristmas specials, where not onthe crooner but his pretty wife,Claudine Longet, and his gueststars wore clothes that drove homthe seasonal thematic with angosnowmen, zigzag tree shapes andsequined Christmas ornaments.

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vstyle

W

inter is a great time to show off

your fashion sense.Whether gi

glam, or classic, use the cold

weather as an opportunity to ex

press your individual taste thro

the perfect outerwear piece.

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13/52

A as

hsasnUs sasna frui- andspi-infusd drins g u and ur gussin h hida spiritext by Betty HAllock

After last-minute shopping at two

malls and a side trip to nd wrapping

paper only to come home and dis-

cover you've run out of Scotch tape,

nothing makes the holidays happier

than a good sti drink. It's even better if it's one that's

easy to concoct and uses what's in season.

And now that we're just days from turning thecorner to 2013, sharing a cocktail or three with friends

and family is imperative in a convivial setting, may-be with James Brown's "Soulful Christmas" playing,some mistletoe hanging or even balloons and stream-ers. (Happy New Year!)

Speak-easy trends may celebrate esoteric tincturesor rare liqueurs, but, fortunately, the success of a holi-day cocktail doesn't rest on whether you've stocked upon unusual spirits or ingredients. You're likely to haveon hand whiskey, rum, gin, vodka, tequila.

The avors of the season also happen to makefantastic drinks. So to help you celebrate, a dozen mix-ologists contributed recipes highlighting four seasonalavors: pear, persimmon, cranberries and dried spicessuch as cinnamon, nutmeg or star anise. Enjoy!

h o l i d a y d r i n k s

food dining

>>



14/52

CRANBERR IES

Bloody HolidayTotal time: 25 minutes, plus cooling times

Fresh cranberry puree

4 ounces fresh cranberries

1 cup water, or as needed

cup agave nectar

Place the cranberries in a small pot. Add

water to cover. Cook over medium heat untilthe berries are soft, 8 to 10 minutes. Pour

the cranberry mixture into a blender. Blend

on high speed and slowly add the agave

nectar. Strain, then cool. This makes about 1

2/3 cups. It will keep, covered and refriger-

ated, up to about 1 week.

Spiced black tea syrup

2 bags black tea

3 cardamom seeds

Pinch of coriander seeds

Pinch of fennel seeds

3 tips broken from whole star anise

3 whole cloves

1 cup sugar

Zest of half an orange

Tiny pinch of cinnamon powder

Tiny pinch of allspice

Brew 1 cup of tea by quickly steeping

two bags of black tea in 1 cup of hot water

for 2 to 3 minutes. Then, in a medium pot

over medium heat, toast the cardamom,

coriander and fennel seeds, star anise and

cloves just until aromatic, about 1 minute.

Into the pot, add the cup of tea and sugar.

Add orange zest and bring to a boil over high

heat.As soon as the sugar is dissolved, stir

in the cinnamon and allspice. Remove from

heat and cool completely before straining.

This makes about 1 cup. Keep refrigerated

up to about 1 week.

Cocktail assembly

2 ounces vodka

2 ounces fresh cranberry puree

2 teaspoons spiced black tea syrup

ounce ginger beer, or to taste

Lime twist, for garnish

In a cocktail shaker, combine the vodka,

cranberry puree and black tea syrup with

enough ice to ll a rocks glass. Shake vigor-

ously to combine. Pour into the glass, fol-

lowed by a oat of ginger beer and garnish

with a lime twist.

Santa's sidecarTotal time: 25 minutes, plus cooling time

for the compote

Cranberry compote

pound fresh cranberries

1 ounce fresh orange juice

1 to 2 ounces fresh lemon juice

cup sugar

2 tbsp loosely packed sage leaves

1 ounce peeled ginger, chopped

In a medium saucepan, combine the

cranberries, orange and lemon juices,

sugar, sage and ginger, with enough

water to cover (about 1 cups). Cover

and bring to a boil, then remove the cover

and simmer until the berries are softened,

about 15 minutes. Remove from heat

and cool completely. This makes about 3

cups. Keep refrigerated for up to 1 week.

Cocktail assembly

Sugar, for rimming the glass

2 ounces brandy ounce orange liqueur (Bates uses

Cointreau)

1 heaping tbsp cranberry compote

Rim a martini glass with sugar.

(Moisten the rim with water or lime juice

and dip into sugar.) In a shaker with ice,

combine the brandy, orange liqueur and

compote. Shake; strain into the glass.

Nuit RougeTotal time: 40 minutes, plus cooling time

for the syrup

Cinnamon-allspice syrup

1 cup water

1 cup sugar

4 cinnamon sticks, broken

1 to 1 teaspoons allspice

1 (4-inch) vanilla bean, split

1. In a saucepan, combine the water,

sugar, cinnamon and allspice. Scrape the

vanilla seeds into the pan; drop the pod

in. Heat on medium-high, stirring, until

the sugar dissolves.

2. Cover the pot, reduce the heat to

low and simmer for 20 minutes, stirring

occasionally. Cool, then strain. Makes 1

cup. Keep refrigerated up to 4 weeks.

Cocktail assembly

2 oz bourbon or Jamaican dark rum

ounce cinnamon-allspice syrup

ounce fresh lemon juice

ounce organic apple juice

Cranberry ice cubes

1 to 2oz Bundaberg ginger beer

In a cocktail shaker with ice, combine

the bourbon, syrup and lemon and apple

juices. Shake; strain into a glass lled

with cranberry ice cubes.Top with ginger

beer.

All recipes make one serving

Hemingway's nogTotal time: 5 minutes

Note: To make vanilla simple syrup

place 1 cup sugar, 1 cup water and 1

vanilla bean, split and scraped, into a

small pot; boil until the sugar is disso

Strain and cool before using. This ma

1 cup; it will keep, covered and refrig

ated, for up to 2 weeks.

1 ounces dark rum

ounce vanilla simple syrup (or

vanilla liqueur such as Licor 43)

1 ounce creme fraiche

3 dashes bitters

Freshly grated nutmeg for garnish

In a cocktail shaker with ice, comb

the rum, vanilla simple syrup, creme

fraiche and bitters. Shake vigorously a

strain into a chilled cocktail glass. Ga

with freshly grated nutmeg.

Hot cider toddyTotal time: 10 minutes

Note: For the apple juice, peel and

core any type of apple and feed throu

a juicer. Strain and store, covered, in

the refrigerator. Alternatively, unltere

fresh apple juice can be found in the

refrigerated section of well-stocked

supermarkets.

1 ounces bonded Apple Jack

ounce maple syrup (or more as

desired, depending on the tartness of

your apple juice)

6 ounces hot fresh-pressed apple

juice (heated in a tea kettle)

3 slices crab apple for garnish, ver

thinly sliced

Grated cinnamon for garnish

Cinnamon stick for garnish

Into an 8-ounce glass mug, pour t

Apple Jack and maple syrup. Top off w

the hot apple cider, and stir gently wit

spoon. Garnish with slices of crab app

freshly grated cinnamon and a cinnam

stick.



15/52

SP ICES

Sterling daiquiriTotal time: 20 minutes, plus steeping and

cooling times for the agua de jamaicaNote: Dried hibiscus owers and canela

(Mexican cinnamon sticks) are available

at Latino markets. Edible silver leaf akes

are available at select baking and cooking

supply stores.

Agua de jamaica

3 2/3 cups water

1 2/3 cups dried hibiscus owers

Peel from Valencia orange (or the

whole peel of a small orange)

lemon

2/3 cup sugar

1 large stick canela

3 star anise

1. In a large plastic container, combine

the water, dried hibiscus and orange peel.

Squeeze the juice of the lemon into the

mixture, and drop the peel in too. Cover

and refrigerate for 12 hours to steep, then

strain.

2. In a small saucepan, combine the

sugar with 1 cup of the strained hibiscus

tea. Bring to a simmer, stirring or whisking

the sugar until it is dissolved. Add the

canela and anise, and continue to simmerfor 10 minutes. Remove from heat and set

aside to cool.

3. Strain the cooled mixture into the

container with the remaining cold tea,

discarding the spices. This makes about 3

cups, more than is needed for the recipe.

Store it, covered and refrigerated, for up

to 2 weeks.

Cocktail assembly

1/2 ounce spiced rum

3/4 ounce ginger liqueur

1/2 ounce agua de jamaica

1/2 ounce lime juice

2 dashes bitters

Orange twist, for garnishEdible silver akes, optional

In a cocktail shaker lled with ice,

combine the spiced rum, ginger liqueur,

agua de jamaica, lime juice and bitters.

Shake and strain into a chilled coupe

glass. Garnish with a fresh orange twist.

Add a sprinkling of edible silver akes, if

desired. >>


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Catering


16/52

PERS IMMONS

The Last MohicanTotal time: 6 minutes

very ripe Hachiya persimmon

lime

5 mint leaves, plus 1 sprig for garnish

ounce agave syrup

2 ounces bourbon

Pinch of ground Italian espresso (optional)

In a shaker, muddle the persimmon,

lime and mint leaves with the agave syrup.

Add ice and the bourbon. Shake and strain

over ice. Garnish with a mint sprig. Add an

optional pinch of ground Italian espresso.

Persimmon margaritaTotal time: 12 minutes

2 to 3 ripe Fuyu persimmons

ounce simple syrup (or to taste)

Ground cinnamon, for rimming the glass

Fine salt, for rimming the glass

Lime wedge, for rimming the glass

1 ounce tequila reposado

1 ounce lime juice, fresh-squeezed

Lime wheel, for garnish

1. Make the persimmon puree: In a

blender, puree the persimmons (with skins),

adding simple syrup to taste.This makes

about one-half cup puree. The puree will

keep, covered and refrigerated, for up to 1

week.

2. Prepare a martini glass by placing 1

part cinnamon and 3 parts salt (taste and

adjust ratio as desired) on a small plate, wet

the rim of the glass with a lime wedge, then

dip it in the mixture. In a cocktail shaker

with ice, combine the tequila, 1 1/2 ounces

of persimmon puree and lime juice. Shake

vigorously and strain into the rimmed glass.

Garnish with a lime wheel.

Diospyros CupTotal time: 7 minutes

Note:To make the ginger maple syrup,

stir 3 parts Grade B maple syrup with 1

part fresh ginger juice. Summers uses

chocolate persimmons when in season.

Persimmon, cut into pieces

2 ounces gin


ounce ginger maple syrup

ounce bitter lemon soda or club

soda

Thin slices of persimmon, for garnish

Place the persimmon into a shaker

and muddle. Fill with ice and add the

gin, lemon juice and ginger maple syrup.

Shake vigorously and strain over ice in

a double old-fashioned glass. Top with a

splash of bitter lemon soda or club soda.

Garnish with thin slices of persimmon.

Persimmon ChampagnecocktailTotal time: 20 minutes, plus cooling t

for the syrup

Persimmon syrup

1 ripe Fuyu persimmon, cut into

-inch cubes

cup water

Fresh grated nutmeg

1 sprig rosemary

1 cup brown sugar

In a medium saucepan heated ovemedium heat, cook the persimmon un

the pieces caramelize, 5 to 10 minute

(The persimmons may stick to the bot

of the pan. Gently scrape them from t

pan, and continue to stir to keep them

from burning.) Stir in the water and ro

mary, then grate one-fourth of a nutm

into the pan. Bring to a boil over med

heat, then add the brown sugar and s

until dissolved. Remove from heat, st

and set aside to cool. This makes abo

1 cup syrup, more than is needed for

recipe. It will keep, covered and refrig

ated, for up to 1 week.

Cocktail assembly1 ounce orange liqueur

ounce persimmon syrup


4 ounces dry Champagne

Small sprig of rosemary, for garnis

1 cranberry, for garnish

In a cocktail shaker with ice, comb

the orange liqueur, persimmon syrup

and lemon juice. Shake and strain int

a Champagne ute or saucer. Top wit

Champagne. Garnish with a sprig of

rosemary and a cranberry. MCT

Papi PeraTotal time: 12 minutes, plus steeping time

for the syrup

Cinnamon syrup

4 (3 ounces) cinnamon sticks

1 cup water

1 cup sugarMuddle the cinnamon sticks until

broken. In a saucepan, combine the cin-

namon, water and sugar, and bring just

to a boil. Simmer for 3 minutes, remove

from heat and cover. Set aside for at least

3 hours to cool and allow the avor to

develop. Strain.This makes about 1 cup

syrup.

Cocktail assembly

1 ounces blanco tequila

ounce fresh lime juice

ounce cinnamon syrup

ounce pear eau de vie

Club soda

Thinly sliced pear, for garnish

Into a cocktail shaker with ice, pour

the tequila, lime juice, cinnamon syrup

and pear eau de vie. Shake, then strain

into a rocks glass with fresh ice, and top

with a splash of soda. Garnish with three

slices of pear on a pick.

Pearfect AsianTotal time: 8 minutes

To make pear puree, peel and core a

ripe pear, preferably a Bartlett. Puree the

pear in a blender with 1 ounce water.You

can add a little lemon juice to keep it from

oxidizing.This makes about one-half cup

puree.

1 ounces vodka

ounce pear puree

ounce simple syrup

Juice of lime (about 3/4 ounce)

ounce ginger liqueur

Sliced pear, for garnish

Into a cocktail shaker with ice, pour

the vodka, pear puree, simple syrup, lime

juice and ginger liq ueur. Shake, then

strain into a martini glass. Garnish with

pear slices.

PEARS



17/52


18/52

!Vietnam's gift to the world a noodle soup called pho built with spiced brot

and add-your-own garnishes is taking America and SE Texas by storm

p h o

food dining



19/52

text by Jane McBride

Pick a country

any country

and youll

nd at least one

soup for whichit is known,

though the rec-

ipe will vary by

region. While Israelis love matzah ball

soup, Americans claim chicken noodle

and Mexicans have pozole, perhaps

only Vietnam has a soup so beloved that

entire restaurants are built around it.

Meet pho.Pho (pronounced fuh) originated

in North Vietnam in the mid 1880s,

where it was a staple of families whocouldnt aord much else. By the 1920s,Hanoi restaurateurs were creating thecomplex stock with avor derived fromhours of slowly simmering beef bonesto extract the full avor of the marrow.Rice noodles, charred onion and ginger(another French inuence) and spiceswere added to the broth.

When the Geneva Accord splitthe country into North Vietnam andSouth Vietnam in 1954, many North-ern Vietnamese moved south to escape

communism. They took with them therecipe for pho, which South Vietnam-ese cooks altered by adding spices likestar anise, cardamom, coriander seed,fennel and clove. While Northern phousually is served with sliced ginger andgreen chilies, South Vietnam style phois accompanied by a side plate of bean

sprouts, fresh basil, lime slices and per-haps other herbs. Meat choices usuallyare rare beef, cooked beef, ank, tendonand oal, though pork and meatballsoften are on the menu.

Its likely the word pho is a derivationof the French pot au feu, a beef stew. Thespices show the Chinese inuence, whileadding beef came from French chefs.

Pho Tau Bay

Ngoc M. Truong, owner of PhoTau Bay in Port Arthur, learned howto make pho from the restaurant'sprevious owner when she came to PortArthur from South Vietnam in 1996 towork as a waitress. In North Vietnam,her husband Van Son Truong explained,pho was the primary diet of the poor.

In Vietnam, its eaten for breakfastbecause the weather is so hot thereand pho has lots of liquid to help keepyou hydrated. Its easy to swallow anddoesnt stick in the throat. The beefbones add protein to the soup. Its avery healthy dish, he said. Familieswould eat it all three meals.

In their restaurant, pho with tripe

and tendon is the most popular with theVietnamese customers, who make up 50percent of their business.

About 30 percent of our businessis with Mexicans, Van Son said, andthey love pho. The remaining 20 per-cent is other nationalities.

While the children of the rst

Vietnamese who began arriving inthe United States in the '50s and '60sAmericanized their diet, he has foundthe third generation returning to tradi-tional Vietnamese food.

Pho Four Seasons

At Pho Four Seasons, the emphasison pho the way the customer wants itdrives owners Dac Tran and Ngat Tranto oer an extensive menu that matchesthe complexity of its namesake dish.

Manager Ha Nguyen said her parentsbrought their desire for a restaurant withthem from California when they movedto Southeast Texas more than 20 yearsago. Her mother simmers the broth frombeef bones for at least 8 hours beforeadding her special blend of spices andherbs. The soup contains the thin ricenoodles that are served almost every-where in the States, while the noodles inVietnam can be wider and thicker.

The Trans top the steaming soupwith onions and cilantro.

Our pho is a little sweeter thanmost, she said. Each person can createhis or her own avor, adding sriracha

photography

by

McT

>>



20/52

sauce, hoisin sauce, nuoc mam(sh sauce), soy or any of the spic-es on the accompanying plate offresh greens: basil, bean sprouts,lime juice, jalapenos. When weopened in 2009, we didnt havemany American customers at rst.Then it just exploded. Americansrst stuck just to the beef pho, butthey began to branch out to expe-rience the avors. Now, they eat itthe way we do at home.

Its hard to dene just producesthe Wow factor for the ubiqui-tous Vietnamese meal in a bowl,she said. But its denitely there.

Uyens Vietnamese Cuisine

When Mai Le left Saigon in1990, she used her restaurantexperience and opened UyensVietnamese Cuisine in Port Arthurin 2011, buying the restaurantfrom a previous owner.

Although she occasionally pre-pared pho for her family in Saigon,it is her husband, Dang Huynh,who is the chef.

Quyen Le, Mais sister and therestaurants manager, said Huynhguards the recipe, refusing toshare it with anyone.

The South Vietnamese palateprefers a complex pho, she said,adding many more spices andherbs than North Vietnamese use.

Its hard to translate the name osome of the spices to English, shsaid. You cant nd them at WaMart or H-E-B. You have to shoin Vietnamese grocery stores.

Nyens pho menu choices in-clude raw beef, meatballs, tendotripe, brisket or chicken. VIP

Where to get itPho Four Seasons

3690 College St., Beaumont

(409) 212-9755

4374 Dowlen Rd, Beaumont

(409) 896-2898

Pho Tau Bay Restaurant

710 9th Ave, Port Arthur,

(409) 984-9719Uyens Vietnamese Cuisine

3708 Gulfway Drive, Port Arthur

(409) 982-5191

Pho Ha

3324 Nederland Ave., Nederlan

(409) 729-8899

Pho Hots

3622 Gulfway Dr, Port Arthur

(409) 982-7771


2013 All Rights Reserved.

Christmas Strolls- View dazzling light displays beginning Dec. 13, 2013.Stroll admission is $3 or bring a non-perishable food item & get in free.

409.670.9113 shangrilagardens.org

Shangri La Botanical Gardens and Nature Center

Visit each location for special activities andevents on Saturday, December 14, 2013.

For information visit starkculturalvenues.org

Green Days American Idiot- See this smash Broadway hit and two-time Tony Award winning performance on Dec. 16, 2013 at 7:30pm.

Tickets start at $35.

409.886.5535 lutcher.org

Lutcher Theater

Start a new holiday traditionin December

Strolls Santa Hands-On Art Music & More

409.883.0871 whstarkhouse.org

The W.H. Stark House

Christmas Tales- Tour holidays past to see rooms featuring greathistoric objects. Begins Dec. 3, 2013.

Drop-In Art Activities- Take part in fun, hands-on art activities forthe entire family. Dec. 26-28 and 31, 2013.

409.886.2787 starkmuseum.org

Stark Museum of Art

Treasured Possessions- See rare book s, including hand-madeMedieval prayer books & a first edition ofA ChristmasCarolbyCharles Dickens. On view through January 11, 2014.

Drop-In Art Activities- Create fun, holiday art inspired by Museumobjects. Dec. 26-28 and 31, 2013.

3308 HWY. 365NEDERLAND

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337.478.0901


21/52


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22/52

Chrstmas Glow

Brenda Ramsey, the oraldesigner at Ellis Home andGarden in Beaumont, wantedto go non-traditional with herdesign, so you wont nd any

bright reds or greens in her table center-piece. Instead, she chose a copper, silverand champagne palette. Its not overstat-ed, she said. Its subtle. But theres nomistaking its all about Christmas.

The champagne-colored, glittery poin-settias were her inspiration and startingpoint. From there, she added pine conesand a leopard-print ribbon just to bring alittle funk a modern twist to it. An old-world Santa and a gold reindeer presideover the table with a sparkling copperChristmas tree standing tall betweenthem. On either side of the table are larg-er, silver Christmas trees. Below the maintable, birds nest in a champagne-colored,feathery garland on a silver tray table.

holday

dressngD

ress your home for the holidayswith warmth and good cheer. VIPasked some of our favorite dcor

specialists to help with ideas fordecorating replaces and holidaytables. Their fabulous creationswill inspire you!

text by CATHLEEN COLE

photography byLEE E. STiNSON

vphome



23/52


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24/52

Old-World

Ambience

To create abright lookfor her holi-day setting,

Julie Burnsof BurnsAntik Haus

in Beaumont painted her darkoak mantle magnolia whitewith crme de menthe trim.She also chose to go non-traditional and focused on herfavorite sparkly pieces andgarden touches. I was tryingto make it warm and glowy,

Burns said.The top of the mantle is

lined with various pieces ofreproduction mercury glass.In the center area of the man-tle, an antique glass cookiejar is lled with mercuryglass balls on one side while asilver English biscuit warmerbalances out the other side.In the center is an ornate trayfrom Italy. Instead of hangingstockings, Burns trimmed themantle above the replacewith handmade Belgian lace.A large stone urn lled withgarden greenery sits in thereplace while a garden statueof a little girl adorned witha satin ribbon and a vintagenecklace looks on. Its aboutcreating warmth and display-ing some of your favoritethings, Burns said. Its thetime of year to be opulent andenjoy.



25/52

VIPPROPERTIES

12 must-have homes for sale

in Southeast Texas this month

8280 Evangeline Ln, Beaumont, TX3/3/2 Luxurious Italian villa located on .83 acres$875,000 Contact: Albert Nolen (409) 860-2900

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26/52


Elegant Woodlands

Clara Downs and Latisha Sodolak, themother-daughter team of Nickolinas inBeaumont, created an elegant woodlandlandscape on the mantle and hearthof Judy Brocatos bold brick replace.Because of the large size of the area withits 10-foot, black-stained oak mantle, they

had a lot of space with which to work and were able toincorporate large pieces. Decorating any mantle, its all

about the scale, Sodolak said.It took the team less than an hour to create the woodsylook. Gold deer rest on the mantle among sparkly, goldenpoinsettias and snow-kissed holly. Tall candles add heightto one end of the mantle while a Mark Roberts SantaClaus balances out the other end. The balance is impor-tant, Downs noted. Sodolak added, It doesnt have to beperfectly symmetrical or matchy-matchy. Festive ribbonsadd color and texture and tie the look together.

On the hearth, a copper bucket holds pine cones,holly-berry branches and a birds nest. Narrow faux pinetrees potted in burlap add to the greenery. A holly wreathaccented with a gold poinsettia and gold ribbon adorns thereplace screen.


27/52

Whimsical

Christmas

Terri Hayhurst

of Balimportsin Beaumontasked herfriend GayleVanderwa-ter for help

designing a table center-piece, and the ladies had agreat time doing it. We justwanted to make it fun, Hay-hurst said of the project thattook several days to assemble.When I think about Christ-mas, I think of my grandkids.To me, Christmas is all aboutthe kids. They are amazed by

this piece.And theres plenty about

which to be amazed! Thisfanciful winter wonderlandstarts with a Styrofoam basecovered with pillow battingfor a snowy look. Glitter meshcascades and encircles thedesign. Holly berries, pinecones and ornaments nestleamongst the u. The focalpoint is a wood and metalminiature sled led by a papiermache reindeer donned witha berry-wreath collar andjingle bells. Whos driving?Santa Clown! Behind theporcelain antique doll is a boxstued full of toys for all thegood little girls and boys. VIP



28/52


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29/52

F ts vov tooff ght, wmthnd gthng c

ostng

on non text by Jill Draper

Since ancient times, man has bee

drawn to re for food, warmth

and comfort from the dark. Tha

attraction is still going strong,

and options for gathering roundbackyard circle of dancing ame

with family and friends are mor

numerous than ever.

Whether you're looking for a small, portable re pit ithe $100 range or a large, outdoor replace for $10,000 omore, you'll want to consider the full range of possibilitie

It can be a daunting task for the homeowner to sortout, says Andy Wright, a landscape designer. The maris really evolving. We're on the verge of many possibilitie

Wright begins by asking clients how they entertainand what goals they have for the space. Are they trying tscreen something? Do they want built-in seating? What ithe budget?

f i r e p i t s

vhome

>>



30/52

High-end installations

Ron and Amy Mertz met withhim about building an outdoorreplace in their spacious yard.

First he helped them select abasic design using various widthsand colors of pavers from a localhardscape company. Next the re-place was constructed at a factoryin Wisconsin. It was delivered bytruck six weeks later in two piecesand assembled on a concrete pad

in about two hours.Wright suggested attached

benches on either side of the rebox, but they could have chosenbuilt-in wood-storage boxes, ormini-waterfalls owing over thesides or a pizza oven.

While the modular constructionis slightly cheaper than a replaceconstructed block by block (about10 to 20 percent less), the main at-traction is the ease of installation.The level of detail in this projectwould have taken lots of manhours to fabricate on-site, he says.

The replace was an immediatehit. We went from never hang-ing out in the backyard to beingoutside every free weekend, RonMertz says. His children, under awatchful eye, use it frequently aswell, and it has been the scene ofmany hot dog and s'mores parties.

Mertz also likes the way thepavers tie in with the materialsused for their patio, steps, wallsand deck.

At a nearby home, Craig andPeggy Schwartz were consideringpurchasing a traditional re pitwhen they noticed a re boulder ata nearby model home. They wereintrigued and thought it would addcharacter to their yard.

Jared Barnes, a landscape

designer, steered them to browsepredrilled limestone and sandstoneboulders.

The main thing to considerwith these is placement, Barnessays. Once you plumb a gas lineand set a 1,200-pound boulder,you don't want to move it.

He situated the rock at oneend of the Schwartz's patio witha water feature behind it. At theother end, his crew used pavers tobuild a rectangular bar with a retray running along the middle. Gasames icker through smoky blackglass beads, while the re boulder

holds lava rocks.The unique combination has

drawn the attention of neighbors,Peggy Schwartz says.

People are always coming byto see what's happening and sayinghow pretty everything looks. Oneguy who was driving by at night

saw the ames and called up to

say, I think that bar is on re!she says laughing.

While the Schwartz home has acustom-built re bar, patio-furni-ture stores often sell manufacturedre tables ranging from traditionalto contemporary designs. At theupper price range $1,200 to

$2,500 the tables feature gran

tops and come in various heightchat, dining and bar.

Some have interchange-able tops so the re tray can beswitched to a solid granite centewith a small hole for an umbrellor a larger hole for an ice buckeThese tables can weigh up to 1,0


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pounds, so again, placement is

important.

Less expensive options

For the smaller pocketbook,there are many inexpensive,lightweight choices for re pitsranging from stainless steel andcopper to ceramic and stone. For

true portability, a wood-burningre cart (with wood storage below)has wheels and a handle.

Another option, especially goodfor decks, is a faux stacked-stonecolumn with a small re bowlattached on top. A disposable pro-pane cylinder inside the columnprovides spark-free ames. Theseitems retail for $100 to $350.

What's next in the world ofre? Wright is a big fan of rewa-

ter combinations, now becomingpopular in the Southwest. Suchcombinations include a stonebench encircling a fountain en-circling a re bowl, and re potsperched along the edges of poolsso the ames reect in the water atnight. There's also an inches-wideground-level re bar that curveshalfway around a hot tub.

"I don't know if I'd recom-mend that one for my clients," hecautions. "You'd have to be carefulwhere you step."

Whatever the market brings in

the future, it seems likely that rewill continue to be a focal point inthe home landscape.

Everyone says they like thewarmth it puts out, but that's notthe main attraction, Wright says.They really like the drama ofwatching the ames dance. MCT


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36/52

with the purchase of two preg-nant alpacas in 2004. Theirinvestment soon doubledwhen two babies, called crias,were born. The ranch is nowhome to a herd of 27 alpacas.

Fine feeceWhen Hall got into the

alpaca business, the emphasiswas on breeding and selling.Now the emphasis is on theeece and eece products. Shestill breeds a few alpacas eachyear. (It takes about 11 monthsfor a cria to appear.) Thepurpose of breeding is to mateanimals with high-qualityeece to produce ospringwith even better eece. Theidea is to try and improve theeece, she said.

According to the AlpacaOwners and Breeders Associa-tion based in Nashville, Tenn.,alpacas, which originated inSouth America, produce oneof the world's nest and mostluxurious natural bers. Softas cashmere and warmer,lighter and stronger thanwool, it comes in more colorsthan eece from any other -ber-producing animal about22 basic colors with manyvariations and blends. Thiscashmere-like eece was oncereserved for Incan royalty but

is now used by spinners andweavers around the world.

Hall notes that the nesteece comes from the ani-mals backs thats the eecefor sweaters, scarves, hatsand gloves. The eece fromthe other areas of the alpacasis used for blankets, rugsand sturdier products of thatnature.

There are mini-millsaround the country, Hallexplained, that will takecustomers eece, make it intoyarn and send it back for themto sell. Alpaca owners mightsend their eece to a manufac-turer who will make productsout of it, including rugs andblankets. The manufacturersends the nished productsback to the customers forthem to market themselves.This is what she does withher Creole Criations on herwebsite.

Creating crias

Prices for top show-quality



37/52

and breeding-quality alpacas run about $8,000 to$10,000 at R&R Ranch. Peruvian June Bug, a fawn-col-ored female, is tagged at $17,500. She is a nice alpaca,Hall explained. She has maintained the neness to hereece. Hall notes that the prices have fallen over theyears for alpacas. You can buy one of her pet-quality

animals for about $500.R&R Ranch also oers stud services for $750 fortwo males and $1,200 for a white alpaca named HobbyHorse Peruvian Jaguar who has several champion blueribbons from alpaca shows on his resume.

Some people who have bought Halls alpacas havewanted them as an investment. Others have boughtthem as pets to keep the grass in their pasturestrimmed. Most are looking for pet-quality, she ac-knowledged. She emphasizes that, since they are herdanimals, its best to get two or more since they dont dowell alone.

Alpaca personalities

Hall reminds people that alpacas are prey animals,so they are very cautious. They like their space,

she conrmed. But some are friendlier than others.Theyre all dierent, she said. They all have theirown personalities. She has one that wants kisses allthe time. I have to push her away, Hall noted.

Alpacas do spit like llamas. They dont do it asmuch as llamas, Hall observed. Its usually amongsteach other. Theyre mad, or theyre wanting their food.

The creatures are usually quiet but make somesounds. They make a humming noise when theyrestressed, Hall explained. One of her males alerts theherd to danger by braying like a donkey.

Easy keepers

Alpacas, which can live about 20 years and weighbetween 100 and 200 pounds when fully grown, don'thave incisors, horns, claws or hard hooves, but insteadhave two toes with a pad. Alpaca owners say they aregentle and easy to handle.

For Hall, feeding is not a problem since 80 percentof her alpacas nutrition comes from hay and pasturegrass. She gives them each a half-cup of specially madealfalfa-based pellets two times a day.

The alpacas might think the R&R in the ranchsname stands for rest and relaxation. They have a polebarn in which to take shelter from the summer heatwith fans and an evaporative cooler. Sprinklers that runon timers are also a favorite of the fuzzy beasts.

Hall hires an alpaca-sheering team that travels thecountry and comes to her ranch once a year in thespring to sheer her herd. Even though she leaves thesheering work to others, she gives her alpacas their vac-

cinations and clips their toenails when needed.

The cuteness factor

Hall likes to watch the babies pronk a kind ofsti-legged hopping that alpacas do when they are play-ing or excited. Its very relaxing to watch them, shesaid.

She does have her favorites among her herd. I havea fondness for June Bug, she admitted. April is mykissy-face girl. Then theres spot-faced Captain JackSparrow. Hes a cutie, she conrmed.

Overall, Hall is glad she got hooked by that infomer-cial on alpacas those many years ago. They keep meactive, she said. Theyre fun.

Some alpacafeece products

VIP



38/52

s e t e x a s e v e n t s

vipspotlight

Art of Beer

Christie and Mark Lewis

Chuck Harris, Summer Lydick

Brieanna Fiorenza, Randy Edwards

Ana Fernandez, Ashlynn Ivy T.J. Henderson, Kayla Harris Haley Dickerson, Clayton and Ashley Manzer

David Dishman and Adrienne Ryherd

Kelly McLaun, Elias Sarkis

Josh Crawford, Christina Delgadillo

Marcia Cavett, Deborah and Sam James

John Adair, Amber Lummus and Austin Williams

Dave Burns, Stacy Matoula, Kyler Keith and Nancy BorneJoan and Michael Kirkpatrick



39/52

Girls' HavenStars Dinner

Linda and John Troquille Sherrene Cook and W.L. Pate

Lisa Chapman and Mark Sparks Shonta and Darnell Smith

Elena and Juan Iribarren

Ronnie and Cindy JonesJody and Cory Moss

Chad Teller, Madison Trahan, Dr. Nina Leifeste, Jared Weaver

leee.

stinson



40/52

BRA-vo! ProjectGallery Opening

Paul AnkaConcert

Irma Silvernail, Mary Brieden and Lois Rutman Rufus Mark and Amanda Da

Randy Trahan, Joyce Philen, Farrell Menard Judy and Buddy Johnson

Abigail Eaves, Hope Swain,

Caroline Meadows

Sandra and Thomas Abbage

Roy Wood, Sherrene Cook and W.L. Pate

Karen Fontenot, Joette Reger

Anne Breitenstein, Ania Bender and Gloria Seligman Sharon Friedra, Cindy Mag

Barbara Speed, Carol Ann and Donnie Schiras Susan and Ross Schultz

Alesha Wells,Melissa Balka, Shirley Rise,

Josephine Baker and Gloria Baker

Linda Robinson, Beth Krohn, Gloria Frazier

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41/52

DOG-tober Fest

Anie Zarzosa, Andrea Llamas Erica and Ben Sherrod

Terrel and Delphine Dean, Krystal Hough Taylor Harrington, Sandra Wright

Monica Kattner, Kate & Lucas Leforte, Hal Ross Judy Galaviz, Brittany Bowes

Chris Flanagan, Mallory Cooper, Denice Romero, Cambrie Thomas

Jake and Megan Guidry, Morgan Adams Rebekah, Annabelle and Scott Shaw

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Chef's Delight

Beaumont Chamber ofCommerce Banquet

Marilyn Brown and Julie Kahla Kent and Davilyn Walston

Ronnie Husbands, Krista Leblanc Pam and Mark Mouton

Jim and Paula Broussard

Sally Broussard, Brandy Mouton

John Pascal, Patti and Pat Calhoun

Tanya Lee, Mayor Becky Ames

Jay Jenkinson and Evelyn Gerber Cli ff and Brandy Allensworth

Rodney Graves, Tim Hebert Ken and Paula Nichols

Ronnie and Barilyn Brown, Brett Kahla, Connie Barry,

Julie Kahla, Franny Berry and Kris Goodman

Clint Woods, Joanne Brown, Jim Mehaffy, Maris Mehaffy ren sheppard

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43/52

Making Strides AgainstBreast Cancer Walk

Shelton Boyce, Tammie Sampson,

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Warm waysto reduceholiday stresstext by CHERYL ROSE

T

he December holidays, love em or hate

em, cause a lot of tension. Here are ve

ideas to escape for an hour or just a few

moments of blissful comfort.

5Infrared Saunas

Any type of sauna will make you sweat,but an infrared sauna is more comfort-able and outs more toxins for your time.

Bill Yeary, a biblical naturopathicdoctor at Getting Well Naturally in

Beaumont, explained that an infrared sauna onlywarms up to 130 to 150 degrees, a more bear-able temperature than a typical dry sauna.

The infrared rays are some of the same typewe get from the sun, but dont cause sunburn;

rather, they bring forth a healing effect, he said.The rays penetrate the skin releasing toxins,

improving circulation and making the body sweat.In a 30 minute session, clients burn 200 to 600calories while relaxing in the peaceful cubicle,resting, reading, meditating or even drowsing.

Yeary said that when studied, the sweat inducedby an infrared sauna was shown to hold about 20percent toxins. Compare that to sweat releasedfrom an activity such as mowing the lawn, whichonly shows a three percent toxin count.

Yeary said people enjoy infrared saunas for re-laxation, weight loss, detoxication and pain relief.He cautioned that anyone with a heart condition

should check with a physician before experienc-ing the sauna. All clients need to keep up theirelectrolyte intake as they sweat.

Though increasingly popular for home pur-chase, Yearys clinic has an infrared sauna thatcan be booked in 30-minute sessions for $35. Thesauna provides an easy way to detox and can feelvery rejuvenating and peaceful, he said.

Hot Stone Massage

I

n this modality of relaxation massage, small,at, heat-retaining stones are applied tospecic points on the body to warm and loosetight muscles, increase circulation and bal-

ance energy centers. As the heat relaxes themuscles, the masseuse can often work deeper intthe muscles.

At Getaway Day Spa at the MCM Elegante inBeaumont, hot stone massages run for 60 minute($90) to 90 minutes ($125). Stones are heated between 95 and 120 degrees. The masseuse rubs tclients muscles and extremities with warm oil anddistributes the stones over the body. After a hotstone massage, clients will have a general feelingof relaxation, their muscles will be looser, their skwill feel hydrated and they should sleep really welthat night, said Kelly Coffee, the spa manager.

This gentle type of massage is not recom-mended for people with high blood pressure ordiabetes or for pregnant women. After any varietyof massage, it is important to hydrate, drinking 8ounces of water for every half hour of massage,Coffee recommended.

r e l a x a t i o n

vipadviser



45/52

Steeped Teas

The association between tea and relaxationdates back centuries. A study done in 2006

by University College London showed thatstress hormone levels fell by nearly twiceas much in tea drinkers compared with

those given a tea-like drink, after they were put understress. Just why tea drinking is so relaxing remains anutritional mystery, as tea is chemically very complex.Whatever the chemical components, tea is thesecond-most consumed beverage worldwide behindwater.

Jude Tortorice, one of the owners of Raos Bakery,said that tea sales are exploding around the UnitedStates, though more slowly locally. Texans like theirtea iced and sweet, but some are waking up to thepleasures of steeped hot options, especially in thewinter months. About four years ago, Raos beganFrench pressing loose-leaf teas for patrons to ensuretheir preferred version is steeped properly for maxi-mum avor.

Tea can mean white, green, oolong or blackvarieties. Herbal teas arent made with actual tealeaves. Tortorice said Raos has about 28 varieties onhand. Customer favorites include chai tea, a black teablended with aromatic spices such as cinnamon andclove. Moroccan mint green tea is one that Tortoricerecommends for people with snifes or sore throat.

Also, he suggests a red tea called Rooibos that hemixes with vanilla tea leaves for patrons with a cold.He also suggests chamomile tea, an herbal tea usedfor relaxation and as a sleep-aid for centuries.

Restorative Yoga

Adarkened, warm, quiet room,unplugged from sensory stimulatioHere, participants can nd a spacestillness and rest by performing yoposes supported by bolsters, pillow

and blankets. Unlike a typical yoga class thatmight move uidly through 30 to 40 poses in hour, a restorative yoga session might only hathree position changes in an hour.

As Americans, we dont really know how rest, explained Jessica Depew, owner of GoldTriangle Yoga in Beaumont. Our idea of rest isitting in front of the television with a glass ofwine. This may be relaxing, but it isnt true reTrue rest is a mental state hovering just abovesleep.

Using the supportive props, participants hoa single position for 15 to 20 minutes at a timThroughout the class, participants keep theireyes covered. This form of yoga is for everyonno matter age or level of tness, even for thoswith injuries or limited mobility. No previous yoexperience is necessary.Anyone can drop inand try a restorative yoga class at LoveYoga i

Beaumont at 4:15 p.m. on Tuesdays for $15.Tiffany Maloney, ERYT-200 and the owner

LoveYoga, said the goal of restorative yoga isto get deep into the muscle fascia and con-nective tissue, letting natural body weight andgravity do the work. It works on the level of tparasympathetic nervous system, moving torest-and-digest rather than ght-or-ight, shexplained. When you leave, you will feel theeffect immediately, as if you had a massage. Ywill feel very relaxed and will sleep better. VI

Soup

Awarm bowl of soup in winter time issynonymous with comfort food. Eatingis often a way to cope with stress andexhaustion, both abundant during theholidays. Soup represents a two-fer return

option of being both warm and comforting, but also apotentially healthy source of vegetables, proteins and

whole grains. As examples, toss in barley, kale, beans,pumpkin, turnips or spinach and youve amped yournutritional intake while enjoying the steamy goodness.

Katharine Carmichael, the owner and chef ofKatharine & Co. in Beaumont, also notes the com-pound carnosine in chicken soup helps the immunesystem ght colds. For her favorite chicken soup, shecovers two bone-in chicken breasts, carrots, onions,celery and garlic in water. Once the chicken is done,she removes it from the pot, separating the meat fromthe bone and setting the meat aside. She then putsthe bones along with a tied bunch of cilantro into thepot to cook for another 20 minutes. Then she strainsthe vegetables and bones and adds brown rice tothe broth. She covers the pot to bring the broth to aboil, then reduces the heat to a simmer until the riceis done. She adds the cubed chicken and a can oftomatoes with green chilies. When thoroughly heated,she serves the soup garnished with avocado, cilantroand lime juice.

When the weather gets cooler, warm soup seemsjust right to feed the soul as well as our bodies,Carmichael said.



46/52

McManus CompanyHandmade Glass Crysta

Artwork. These beautiful pieces are mad

with vintage glass and Swarovskys crysta

Each of these traditional crosses make their ow

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Main StreetMarketDecember 5-7Don't miss the most popular holidashopping event in Southeast TexasVendors offer jewelry, accessoriesclothing, shoes, handbags, toys,home and holiday dcor, food,wine, a childrens workshop with

arts and crafts, pictures with SantaClaus and a fun run. Admission $5children 12 and younger free. 5-9p.m. Dec. 5 and 10 a.m.-7 p.m. De6-7 at the Beaumont Civic Center,Beaumont. (409) 832-0873. Seethe complete schedule at www.juniorleaguebeaumont.org

great datesindecember

Dan RatherDecember 3Come hear one of the last greatbroadcast news journalists fromthe era of the "Big Three" networks

as part of the Distinguished LectureSeries of Lamar State College-Port Arthur. 7 p.m., Carl A. ParkerMultipurpose Center, Port Arthur.The lecture is rescheduled fromOct. 22. Free. (409) 984-6291.

Beaumont HolidayTree LightingDecember 5Create ornaments for the treeand to take home. Santa willgreet children and the UnitedStates Postal Service will be onhand to help children mail letters

to Santa. There will be arts andcrafts activities before the tree islit at 6 p.m. 4-6 p.m. Dec. 5 onthe grounds of the Art Museumof Southeast Texas and the TexasEnergy Museum, Beaumont.Free. (409) 832-3432 or www.amset.org.

Event Submissions"8 +8/ !).$ )9 $.$91 +8/ -8/;& ;>=$ 18 748:81$6 "8 >1 ->1! ,;2?&)1$2% 1>:$2% ;8')1>89% '891)'1 7!89$% -$( )&&4$22

)9& ) (4>$# &$2'4>71>89?18 [email protected] 2!8/;& )44>.$ )1 ;$)21 *0 &)+2 >9 )&.)9'$ 8# 1!$ $.$915

Christmas at theMcFaddin-WardHouseDecember 19If you haven't enjoyed Christmasat Beaumont's historic McFaddin-Ward house you are in for a treat.1-4 p.m., Refreshments, museumand carriage house tours, a visit bySanta and Mrs. Claus, childrens

activities and more. Free. Also,on December 19 don't miss theirEggnog and Christmas Light Ride

from 5-7 p.m. (409) 832-1906 orwww.mcfaddin-ward.org.

AnnieDecember 5-7, 13-14We can't think of a better way tospend time with your family thisholiday season than watching theBeaumont Community Playerspresent this popular musical comed7:30 p.m. Dec. 5-6 and Dec. 13-14

and 2 and 7:30 p.m. Dec. 7, in theMcFaddin-Ward Auditorium of the BGreenberg Center for the PerforminArts, Beaumont. Tickets $12, $23and $25. (409) 833-4664 or www.beaumontcommunityplayers.com.



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c a l e n d a r

vipmagazine

December 1

John Jay French Christmas

Candlelight Tour

1-4 p.m., John Jay French Museum,

Beaumont. The museum celebrates

a mid-19th century holiday season

with fresh greenery, candles, light

refreshments, music evoking an old-

fashioned Christmas and self-guided

tours through the museum and

grounds. Free. (409) 898-3267, (409)

898-0348 or www.jjfrench.com.

Lamar Universitys A Cappella Choir

and Grand Chorus

Handels Messiah and other

selections of sacred music will be

performed, 5 p.m., St. Stephens

Episcopal Church, Beaumont. Free.

(409) 880-8144.

December 2

Industrial Carillon Concert

7:30 p.m., Mobil Oil Federal Credit

Union, Beaumont. Lamar faculty and

student composers oer modern,

classical, electro-acoustic and multi-

media music. Free. (409) 880-8144.

December 3

Art Museum of Southeast Texas

Annual Meeting

5:30 p.m., Art Museum of Southeast

Texas, Beaumont. A recap of the past

years events, preview upcoming

exhibitions and events and recognize

its volunteers. The public is invited.

(409) 832-3432 or www.amset.org.

December 4

Movie Night: Surviving Picasso

Anthony Hopkins, Natascha

McElhone and Julianne Moore star in

the story of Francoise Gilot, a lover of

painter Pablo Picasso, 7 p.m. Dec. 4 at

the Dishman Art Museum at Lamar,

Beaumont. Free. (409) 880-8959.

December 5

First Thursdays on Calder Avenue

5-9 p.m., along Calder Avenue,

Beaumont. The monthly event

features food, live music, sidewalk

vendors oering clothing, jewelry, art,

photography, recycled and handmade

items and more. (409) 833-9919.


December 5-6

Babes in Toyland

Southeast Texas Ballet Company, 7

p.m., Julie Rogers Theatre, Beaumont.

(409) 838-3435.

December 5-7

Gingerbread House Auction

Gingerbread House competition and

silent auction to benet Buckner

Children and Family Services of SETexas. Houses on display for view and

bidding at the Beaumont Civic Center,

Beaumont. (409) 866-0976.

December 6

H-E-B Feast of Sharing Holiday Dinner

4 p.m., Ford Park, Beaumont. The

event includes holiday music, arts

and crafts, childrens activities, an

appearance by Santa and more. (409)

951-5400 or www.fordpark.com.

Beaumont Council of Garden Clubs

Holiday Fundraiser

6-10 p.m., Beaumont BotanicalGardens, Beaumont. Cocktails, dinner,

entertainment by Britt Godwin, silent

auction and rae. Tickets $50 per

person. (409) 842-3135 or bcgc@

beaumontbotanicalgardens.org.

Senior Thesis Exhibition

Graduating seniors display their

work through Dec. 13. Reception

6:30-8:30 p.m. Dec. 6 at the Dishman

Art Museum at Lamar University,

Beaumont. Hours: 8 a.m.-5 p.m.

Monday-Friday. Free. (409) 880-8959,

www.lamar.edu/dishman.

December 6-8

Larrys Old Time Trade Days

8 a.m.-5 p.m. Dec. 6-8, 14902 FM

1663 Road, Winnie. Antiques,

collectibles, arts and crafts, home

decor items, plants, clothing, jewelry,

purses and more. (409) 296-3300 or

larrysoldtimetradedays.com.

Dickens on the Strand

A Victorian Christmas Festival

along the historic Strand District,

Galveston. Hours: 5-9 p.m. Dec. 6; 10

a.m.-9 p.m. Dec. 7; and 10 a.m.-6 p.m.

Dec. 8. (409) 763-7834 or go to www.dickensonthestrand.org

December 7

Holiday Shop-O-Rama Extravaganza

Grand sale noon-4 p.m., opening

reception 7-10 p.m., Art Studio,

Inc., Beaumont. One-stop shopping

for unique, funky, artistic and

inexpensive gifts created by local

artisans. Shopping hours: 2-5 p.m.

Tuesday-Saturday through Dec. 20.

(409) 838-5393 or www.artstudio.org

Habitat for Humanity Jingle Bell 5

8 a.m., Tyrrell Park, Cost $25 for th

5K; $10 for the kids 1K. http://regis

cajuntiming.com

Christmas in the Big Thicket

Booths, a lighted parade and more,

a.m.-6 p.m., Silsbee Public Library

parking lot, Silsbee. (409) 385-483

Barefoot Christmas Market

Noon-6 p.m., Golden Triangle Yoga

Beaumont. (409) 861-0003.

Holiday Bazaar

St. Stephens Episcopal Church,

Beaumont. The event gumbo, used

book sale, crafts, art, baked goods,

a used clothing boutique and more

(409) 866-0002.

Beary Merry Christmas Market

10 a.m.-4 p.m., Little Cypress

Intermediate School, Orange.

Breakfast with Santa, 9-10 a.m. (40

988-1130 or (409) 313-7461.

Gingerbread House Workshop

10 a.m.-12:30 p.m., Art Museum of

Southeast Texas, Beaumont. (409)

832-3432 or go to www.amset.org.

Christmas Twilight Tour

Heritage Village Museum, Woodvil

(800) 323-0389, (409) 283-2272 or

www.heritage-village.org.

December 8

Home for the Holidays

The Symphony of SE Texas and th

choirs from First United Methodist

Church, Beaumont and St. Jude

Thaddeus Catholic Church, presen

concert of seasonal favorites, 3 p.mJulie Rogers Theatre, Beaumont. F

www.sost.org or call (409) 892-225

December 8-9

Road to Bethlehem

6:30-8:30 p.m., Wesley United

Methodist Church, Beaumont. Visi

full-size Bethlehem village with liv

animals, working shops and things

touch and taste. Free. (409) 892-77

December 10

Christmas Parade

The Nederland Chamber of CommAnnual Lighted Christmas Parade,

p.m., along 21st Street and Nederla

Avenue, Nederland. (409) 722-027

Greater Orange Area Chamber of

Commerce 2013 Banquet

Sunset Grove Country Club, Orang

Social hour 6 p.m., awards dinner,

recognizing the 2013 Citizen of the

Year, Non-Prot Community Servi

Award and the Business Communi

Service Award, 6:30 p.m. Admissio

$40 per person. (409) 883-3536.

2290 IH-10 S

@ Washington

Beaumont, TX

409-842-0686

DINNER SPECIALS MONDAY-SUNDAY

www.floydsseafood.com

Happy Hour Mon-Fri 4-7pm


49/52

'%(!&&

1 World record holder in the 100 and

200 meters, Usain ____

3 2009 BCS National Championship

winners

8 Deja Vu, star, ___ Kilmer9 ___ Woman starring Halle Berry

10 Former Sun, now Laker

11 Commodores singer, Lionel ____

12 Play __ the book

13 ___ Sharif of Doctor Zhivago

15 British princess

17 70s rocker, ____ Cooper

18 Baseballs ____ Series

19 Famous deer

21 Talk a lot

22 ____ Witherspoon

24 Notre Dame team name

26 Computer department

27 P. Diddy rst name28 NASCAR racer, ____ Gordon

$!"#

1 Daniel Craig role

2 Elviss daughters name (2 word

3 Golng great, ___ Player

4 I am the greatest boxer

5 Young Mexican golng star, Lin____

6 Bollywood superstar, Aishwarya

____

7 Tragic Kingdom lead singer, G

____

12 ___ Joness Diary, starring H

Grant

14 Last word of the Pledge of

Allegiance

15 ____ Harry, the lead singer from

Blondie

16 Trophies

20 State in the northeast of the U.S

23 ____ City. movie starring JesAlba

25 Playboy king, for short

Find answers on page 4

c r o s s w o r d

vipmagazineDecember 12

Movie Night: Were No Angels

Humphrey Bogart, Peter Ustinov

and Aldo Ray star, 6:30-8:30 p.m.,

McFaddin-Ward House Visitor

Center, Beaumont. 6 p.m. Free.

December 13

Kevin Fowler

7 p.m., Whiskey River, Beaumont.

(409) 832-2999.Texas Strikers Soccer

Texas Strikers take on the Monterrey

Flash, 7:05 p.m., Ford Arena,

Beaumont. Tickets $9, $15, $18

and $25. (409) 951-5400 or www.

fordpark.com

December 13-14

A Whimsical Christmas

Dance by the Mid County Performing

Arts Company, 7 p.m. Dec. 13, and

2 p.m. Dec. 14, Performing Arts

Center at Nederland High School,

Nederland. Advance tickets $10; $12day of show. (409) 724-6567 or www.

midcountypac.com.

December 13-15

Orange Trade Days

9 a.m.-5 p.m., Orange Trade Days

grounds, Orange. Flea market,

farmers market, food and music.

Free. (409) 883-4344.

Happy Holidays Collection 7

Christmas Comedies for ChildrenAn all kids cast perform a holiday

musical, Port Arthur Little Theatre

Playhouse, Port Arthur. (409) 727-7258 or www.palt.org.

December 14

Color Vibe 5K

9 a.m., Event Centre, Beaumont. Get

blasted with color at every station

throughout run. Cost: $40-$50.

Register at www.thecolorvibe.com

Port Arthurs Lighted Parade

6 p.m., along Procter Street,

downtown Port Arthur. After the

parade, area bands and a mass choir

will perform on the steps of Port

Arthur City Hall.

Christmas with Shoji Tabuchi

Broadway and movies selections

and classical, country, pop, rock and

western music, 7:30 p.m., Lutcher

Theater, Orange. (409) 886-5535 or

www.lutcher.org.

Texas Country Music Show

7:30 p.m., Palace Theater, Kirbyville.

Adults $7, children 7-12 $3, free

for children younger than 6. (409)

423-3319.

December 14-15

The Nutcracker

Beaumont Civic Ballet, 2:30 p.m.,

Julie Rogers Theatre, Beaumont.

Tickets at the Beaumont Civic

Center Box Oce and Ticketmaster

locations.

December 15

Empty Stocking Fund Benet

Barbecue chicken dinner, 10a.m.-2 p.m., Knights of Columbus

Hall, Beaumont. Proceeds go to

the Beaumont Enterprise Empty

Stocking Fund. (409) 659-5892.

December 16

American Idiot

Musical based on Green Days rock

opera about three lifelong friends

who are forced to choose between

their dreams and the safety of

suburbia, 7:30 p.m., Lutcher Theater

for the Performing Arts, Orange.

(409) 886-5535 or www.lutcher.org.

December 18

Walt Wilkins

7 p.m., Courvilles, Beaumont.

Tickets $30 advance only, includes

buet and show. (409) 860-9811 or

email b [email protected].

December 20-22

Happy Holidays Collection 7

Christmas Comedies for Children

See previous listing.

December 21

Together Again at Christmas

Beaumont Charlton-Pollard-Hebert

Scholarship Fundraising Gala,

semi-formal event, 9 p.m.-1 a.m.,

Beaumont Civic Center. Tickets $15

per person. (409) 898-2655

Yolanda Adams and Willie Brown

Christmas Concert8 p.m., Julie Rogers Theatre,

Beaumont. Tickets at the Beaumont

Civic Center Box Oce and all

Ticketmaster outlets.

December 27

Aaron Watson

7 p.m., Whiskey River, Beaumont.

Tickets at all Florida Tans or at

www.whiskeyrivertexas.com. (409)

832-2999.

December 31

Bag of Donuts

Special guests Pirate Radio, 7 p.m.,

Nutty Jerrys, Winnie. Tickets $20.

(877) 643-7508 or www.nuttyjerrys.

com.



50/52

g u e s t c o l u m n

vip voices

Dear Children,

Ive never written something

for such a little audience,

but I thought it was impor-

tant that I share a special

secret with you, particu-

larly during this time of year.

Many of you might have heardsome rumors at school that havecaused you to doubt somethingyouve believed your whole life.Right at this very second, youmight be telling yourself that youregetting older and should start view-ing the world from a more practicalperspective. After all, no one wantsto be the last to know somethingso epic.

Maybe you just wish someonewould level with you tell you thecold, hard truth.

Well, Im that someone.Im going to tell you the truth

about Santa Claus.About 21 years ago, I was a little

child weighed down by this verysame worry.

My class at school was dividedbetween believers and non-believ-

ers, each more staunchly devotedto their conviction than the next.I was of the uncertain minority,never having had any experiencesto sway me one way or the other.

On one hand, I had my doubts.After all, how did one man traversethe entire globe in a single night?But, deep in my heart, I wished forhim to be real.

I approached that holiday witha bit more trepidation than usual,looking for clues that might awakenme from my youthful fancies.

That Christmas Eve, I hap -pened to burn my hand whilemaking Christmas cookies with my

mom. The pain of that experience,coupled with the excitement of theevening, made for a particularlyrestless night. At some point, Iwoke up, looking for my mom tohelp ease the pain.

As I plodded along our darkhallway, my heart raced with terror.The only thing worse than ndingout Santa wasnt real was ndingout that he was by accidentallycatching him on the job.

Luckily, my search didnt revealSanta Claus, but I couldnt nd my

parents either. I wandered aroundour darkened house before nallynding them in our dimly lit livingroom, happily munching on thevery cookies Id left out for Santa.

I immediately crumbled into aheap of tears on the oor.

I told them I was crying becausemy hand hurt, but the truth wasI was heartbroken to discover theproof or so I thought thatSanta was a gment of my imagina-tion. Feeling grown up suddenly

didnt feel so great after all.It was months before I gathered

the courage to discuss my feelingswith my parents, very matter-of-factly, as I recall. The jig was up, Isaid. I knew the secret.

My mom was appalled.Of course Santa was real!How could I possibly imagine

that parents could create all thatChristmas magic without help? Infact, my mom confessed that theolder she got, the more obvious it

was that Santa was indeed real.Now that Im an adult, Ive had

the time to really put her theory tothe test.

And, I have to be honest withyou, she was right.

Santa IS real.Did you know that the most

beautiful, magical, miraculousthings happen at Christmas all thetime and no one not even adults can explain them?

One time, it happened in myfamily.

You see, many, many Christ-

mases ago, my daughter wanteda special gift. It had been a roughyear for our family and we werentsure how we would be able to makher wish come true. No one knewabout the stress we were under andhow our hearts ached. We just keppraying for a Christmas miracle.And, a few weeks before Christmaan unmarked package arrived withjust that gift inside! It was exactlywhat my daughter wanted, downto the very color. Now, who couldhave known that but Santa?

The miracles dont stop at presents. Sometimes Santa xes thingsthat are broken. Like, maybe a family thats had a really terrible yearof fussing and ghting. They mighget together around Christmas, outof the sake of tradition. Before youknow it, years of discord and angerare untangled with just a littlelaughter. Well, you know whosbehind that, right? They dont callhim jolly for nothing!

Its a bizarre phenomenon, butwhen people start to grow up theyget preoccupied with silly thingslike details and facts. They thinkthat if they cant see something, itdoesnt exist.

But, Santa is sorta like love. I

dont know what color love is orwhat shape and size it comes in,but I still feel it in my heart whenI snuggle my babies or give myparents a big hug.

We can worry about facts andgures and details all year long, buat Christmas, its enough to just believe. Dont worry what anyone elsmay say or think. Its okay to stillbelieve in Santa Claus. I promisehes real.

LovHolli Petersen, a forever believe

Is Santa Claus real?



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