28 M_Cover.qxp:COVER - Mitchells | Richards

GREEK REVIVAL
Afew steps behind the Kapsaliana Village there’s an ancient olive tree. It stands alone, determinedly rooted into a slight
rise. From here, the view stretches across the largest olive grove on Crete, over a lush valley, to the sea. The scene is
quiet and stunningly beautiful. Originally home to a thriving olive press worked by monks (the historic Arkadi
monastery is nearby), the settlement was gradually abandoned after the press was closed in 1955. Today, under the brilliant
tuteledge of architect Myron Toypoyannis, Kapsaliana Village has been rebuilt and restored and named a member of
Historic Hotels of Greece. The age-old architecture is combined with modern comforts. Twelve guest houses, hewn from the
original dwellings, are set on cobblestone alleys. The olive press is now a museum. The restaurant offers superb traditional
Cretan food, and there’s a luxurious swimming pool. But most of all, there’s an atmosphere of tranquility and seclusion, as if
time had paused to offer visitors a few moments of complete serenity.
World Scene
Experience life’s little luxuries. BY DONALD CHARLES RICHARDSON
114
LAKE PLACID LODGE
COLD COMFORT
As cold weather approaches, ‘tis time for
winter sports, a cozy new coat and a
heart-warming cocktail. After ice skating,
cross country skiing or snowshoeing at the
Lake Placid Lodge in New York’s Adirondack
mountains, guests keep out the chill with the
hotel’s winter drink, the Barkeater. Bartender
Lori Kudelski, who created the Barkeater,
shares the recipe for this snug concoction.
Ingredients: 1 oz. vanilla vodka, 1 oz.
Frangelico, 1 oz. Amaretto, a splash of New
York State maple syrup, and 4 oz. cream. Mix
vodka, Amaretto, Frangelico and maple syrup
in a shaker, then pour over ice in an old fashioned
glass. Top with cream and garnish with
a mint leaf. Cheers!
KAPSALIANA VILLAGE