Coastal Living
Winter 2021Keep the beach vibes humming this season with Coastal Living's Fall 2021 issue, where style rules the roost. Ogle gorgeous beach houses (and steal their decorating secrets) in Florida, Nantucket, and South Africa. Then plan your next getaway to the world’s most stylish new beach resorts, from Hawaii and Florida to Italy’s Amalfi Coast and the Greek Isles. Discover Mexico’s coolest little beach town, shop the cutest new beach bikes, and get vintage nautical design tips from Maine’s most charming seaside inn. From decorating inspiration to table settings, recipes, and the best new things to put in your beach bag, it's pure escape on every beautiful, color-saturated page.
in this issue
in praise of palms
a new king of st. barts
Few moments thrill like surveying a port from the prow of a yacht. So, it’s no wonder that Parisian designers Gilles & Boissier imagined a cliffside version of that nautical frisson for Hôtel Barrière Le Carl Gustaf, which opened late last year. Capping St. Barts’s gem-by-gem recovery from 2017’s Hurricane Irma, the Barrière group’s first Caribbean project takes over the catbird seat from the original Hotel Carl Gustaf, a circa-1991 landmark that closed a few years ago. Working with the architecture of the original buildings, Gilles & Boissier added pergolas and roofed terraces to create a spectacular open-air lobby, along with 21 bungalows and suites plus one villa. The grand gesture makes maximum use of cerulean sky and sea, emerald tropical garden surrounds, and bright red roofs below. Fabrics, including…
what’s in your beach bag?
Celerie Kemble has spent her entire life on island time. Growing up in Palm Beach, the acclaimed interior designer developed a deep affinity for the coast and an aesthetic inspired by it. “I loved the pastels of my dad’s sun-faded swim trunks, the houses with doors meant to be flung open to gardens, and the light-handed elegance of the natural materials so ubiquitous there—wicker, rattan, coquina stone,” she says. “My brand is a reflection of that influence—a little messy haired, floral focused, and filled with colorful sentiments.” Today, that style is on full display in Playa Grande, Kemble’s home away from home in the Dominican Republic. In her 2021 book, Island Whimsy: Designing a Paradise by the Sea, Kemble recounts her nearly 20-year love affair and design of the property…
aloha’s fresh wave
Some waves just keep rolling. It’s an apt metaphor for the aloha shirt, an iconic garment with a history nearly a century old and a Honolulu origin story that features Japanese fabrics, Chinese tailoring, an untucked style from the Philippines, a Western shape, and Hawaiian print designs. Who ultimately invented the aloha shirt is hard to pin down, but by the late 1930s the term was trademarked, the shirts were gracing the broad shoulders of Waikīkī’s beach boy surf gods, and legions of airplane-borne tourists were buying into a newly relaxed and vibrant way of dressing (and imagining oneself). Movie stars, presidents, and the high-profile endorsement (and department store appearances on the mainland) of Duke Kahanamoku in the 1950s turned a souvenir into a bona fide fashion craze. The golden…
seafood silver
OYSTER SPOON by Wood & Hughes, 1855 During the oyster craze that dominated the Victorian era, the bivalves were an American staple. This spoon was made for serving cooked oysters. LOBSTER PICKS by the Watson Company, 1920 Slender arms and scooped tines are designed to dig meat out of the lobster’s tiniest nooks (good for crabs, too). FISH SERVER by R. Blackinton & Co., 1903 The flared blade of this gold-washed piece is designed for serving fish with a dramatic flourish. LOBSTER FORK by Towle, early 1900s These forks debuted in the early 1900s and are fairly rare. Claw-like prongs with pointed tips pierce the crustacean’s outer shell so you can get to the good stuff. FRIED OYSTER SERVER by Wm. A. Rogers, 1905 Heralded as a “novelty” in an 1893 women’s magazine, these servers’ wide tines are equally suited to dishing pasta. OYSTER LADLE by…
a sunny florida fete
SHRIMP-AND-CHORIZO KEBABS SERVES 6 ACTIVE 25 min. TOTAL 1 hour, 25 min. 1 lb. raw medium shrimp, peeled and deveined¼ cup finely chopped fresh cilantro2 Tbsp. fresh lime juice (from 1 large lime)2 garlic cloves, minced¼ cup extra-virgin olive oil, divided8 oz. semi-cured Spanish chorizo, cut into ½-in.-thick slices5 oz. poblano chiles (about 2 poblanos), cut into ½-in. pieces9 oz. red onion (about 1 large onion), cut into ½-in. pieces12 (12-in.) wooden skewers1 tsp. kosher salt¼ tsp. black pepperTomatillo-Avocado Puree (recipe follows) 1. Toss shrimp with cilantro, lime juice, garlic, and 2 tablespoons of the oil. Let stand at room temperature 1 hour. 2. Preheat grill to high (450°F to 550°F). Thread chorizo, poblanos, onion, and shrimp alternately onto skewers. Brush evenly with remaining 2 tablespoons oil; sprinkle evenly with salt and pepper. Grill,…
