View full schedule for activities by visiting DiscoverELC.org or call 772-589-5050

You Can Make a Difference!

Volunteers are crucial to what we do at the ELC!

Opportunities Include: Assisting with education programs, greeting visitors, canoeing & boating, touch tank, special events, & much more!

The ELC EcoAction Citizen Science Partners Program is a volunteer-driven initiative focused on conservation, environmental education, and citizen science. Through hands-on activities like building oyster mats, shoreline cleanups, native plant workshops, and data collection, participants help protect the Indian River Lagoon and surrounding ecosystems.

Want to Become a Volunteer?

Email Volunteer@DiscoverELC.org or call 772-589-5050

Fill out our online application at DiscoverELC.org/volunteer

What distinguishes his work isn’t complexity. It’s confidence—confidence to simplify, to let one ingredient stand out instead of overpowering with ten. Confidence to believe that less can be more when chosen intentionally.

In a time when food is often styled for the camera before it’s prepared to please the palate, Chef Kevin ignores the noise. His dishes look stunning because they are designed with care. The elegance is authentic. The restraint is deliberate. The refinement is a way of life.

There is a quiet philosophy at work in his kitchen. Refinement is about editing. Editing means respect. Respect for the ingredient. Respect for the craft. Respect for the guest. The process is thoughtful. The sourcing is deliberate. The plating is architectural. Nothing feels accidental. Nothing feels forced.

You feel it when the dish arrives. The first impression is not overwhelming, but clarity. You understand what you are meant to taste. The flavors arrive in sequence, not in competition. There is space between notes. There is rhythm. There is structure. Like a well-composed piece of music, the dish unfolds with restraint and purpose.

Stress, nutrition, diet, lifestyle, and genetics all play a role in our dental health. When cosmetic dental work is done piecemeal over the years, it can become visually or functionally awkward, much like home renovations done piecemeal. At some point, it becomes noticeable that colors don’t match, the teeth are different sizes, or the bite is off. Eating may even become more difficult. After a person has had a lot of dental work, it’s hard to know whether there is more that can be done. Luckily, modern dentistry has a solution that can restore balance and harmony to a smile and really improve quality of life. But there is no one-size-fits-all approach. Every person is treated individually and receives a custom treatment plan tailored to their needs, from a single tooth problem to their entire smile if that is what they require or want.

Any work done on teeth that are visible in a smile could be considered cosmetic dentistry, but there is a significant difference between smile reconstruction and general cosmetic dentistry. Cosmetic dentistry can include a filling on a front tooth, a single crown, or a veneer. It can also include orthodontics like braces or Invisalign to straighten and improve the position of the teeth. Smile reconstruction is considered cosmetic dentistry, but it is much more involved. We start by taking 3-D images of the patient’s teeth and combining them with photos of the patient’s face and smile. We then digitally create a smile design that fits the patient’s facial structure and smile to optimize comfort and function. We can also match the patient’s preferences for the shape, style, length, size, and color of the teeth. The goal is for each patient to achieve optimal results for aesthetics and function, taking into account facial and jaw structure, patient goals, and overall health. Smile reconstruction usually involves numerous teeth, from six or eight front teeth to full-mouth rehabilitation. It takes a more whole-patient approach to dental care. For patients with multiple dental concerns or prior dental work, smile reconstruction is a much more comprehensive solution than general cosmetic dentistry. 

There are many misconceptions about smile reconstruction and cosmetic dentistry. One is that it must be painful. Not true. When done correctly, your experience should never be painful. I take numerous steps to ensure my patients are as comfortable as possible during any procedure. Another misconception is that smile makeovers look fake or obvious. We’ve all seen people with teeth that seem too white or too big—you can tell that dental work has been done. When done correctly, the smile should look and feel natural, and that is always my goal. When I design a smile, I put great effort into making the experience comfortable for the patient, giving them the smile they want, and ensuring it looks and feels effortless.

What distinguishes Castro Lighting is not simply longevity, but the way it has protected its point of view while continuing to evolve. The brand’s history is shaped by the vision of its founder and by a workshop culture that treats making as an act of refinement rather than repetition. Innovation is present, but never at the expense of identity. New techniques and modern silhouettes are introduced in service of the same values that defined the company from the beginning: quality of light, integrity of material, and elegance of form.

That philosophy is especially visible in Castro’s relationship to brass. In its hands, brass is not decorative excess. It becomes structure, glow, texture, and memory. The material carries the weight of heritage, yet Castro uses it with a fluency that feels current, allowing traditional craftsmanship to meet contemporary interiors without losing depth or distinction.

Time As The New Luxury

In an era defined by relentless speed, Long Now chooses to move in the opposite direction. The name draws inspiration from The Long Now Foundation, a nonprofit created by intellectuals, scientists, and artists — among them Stewart Brand and Brian Eno — with the mission of fostering a slower, more conscious relationship with the future. 

A philosophy given its most iconic form in the celebrated Long Now Clock: a timepiece engineered to run for 10,000 years, powered by the changing of the seasons and destined to be installed inside a mountain in Texas. A prototype is currently held at the Science Museum.

The vision of Giorgio Pelissero begins precisely here: telling time through wine. Because few things interpret the value of waiting, of evolution, and of transformation quite like a bottle.

In March 2002, Brian Eno personally visited the estate, sharing the project and gifting five experimental compositions inspired by the sound of the foundation’s clock. A defining encounter between music, nature, and wine — where the slow time of the seasons becomes an integral part of the experience.

That is not to say the Monaco Grand Prix has lost any of its allure. Quite the opposite. It remains the most legendary race in Formula One and still draws the world’s elite every May. Yet the appeal of Monaco’s Grand Prix lies not merely in the race itself, but in the setting. This is not a remote circuit surrounded by grandstands and parking lots; it is a race threaded directly through the streets of a living Riviera city, weaving around hotels, casinos, terraces, and one of the world’s most spectacular marinas.

Everything about the event lends itself to the kind of privileged access modern luxury travelers covet. Yacht-hosted parties during race week. Hospitality suites suspended above the harbor. Concierge-arranged access to private marinas typically closed to outsiders. Invitation-only terraces where champagne flows as Ferraris scream through the streets below. Forget the generic VIP enclosure at an ordinary racetrack — in Monaco, the entire Principality becomes the VIP lounge.

And forget the limousine transfer from Nice Airport. If you are truly in the know, you arrive by helicopter, sweeping low over the glittering Côte d’Azur before descending into Monaco within minutes.

Yet perhaps Monaco’s greatest surprise today is how well it balances glamour with wellbeing. The modern affluent traveler is no longer searching solely for extravagance; they are pursuing longevity, restoration, and experiences that feel meaningful rather than performative. Mornings here may begin with a swim in the Mediterranean or paddleboarding along Larvotto Beach before a leisurely lunch overlooking the sea. Luxury hotels increasingly focus on expansive spas, tailored wellness programs, and holistic treatments designed as much for recovery as indulgence.

Dining, too, has evolved beyond formality and Michelin stars alone, although Monaco possesses those in abundance. The Principality and surrounding Riviera celebrate Mediterranean ingredients with remarkable simplicity: sweet tomatoes ripened under the southern French sun, fragrant herbs, Ligurian olive oils, just-caught seafood, and citrus that seems to taste brighter here than anywhere else in Europe.

Long lunches remain one of Monaco’s greatest pleasures. What begins as oysters and rosé at a waterfront terrace often stretches effortlessly into sunset cocktails and dinner reservations that start well after dark. Restaurants such as Le Louis XV continue to define grand gastronomy, but Monaco’s culinary scene today feels more dynamic and contemporary than ever.

At Le Pavyllon Monte-Carlo, Yannick Alléno brings his signature elegance to the Hôtel Hermitage, creating a dining room that feels polished without stiffness. The cuisine is refined yet approachable, with Riviera seafood and seasonal produce taking center stage rather than heavy displays of culinary theatrics. It reflects the broader mood of Monaco itself: quietly confident luxury.

Just across Casino Square, the legendary Café de Paris has entered a glamorous new era following its extensive renovation. Once known primarily for its terrace people-watching, it now balances Belle Époque grandeur with a vibrant 

modern energy. At almost any hour, one finds an intoxicating blend of impeccably dressed locals, international visitors, and the occasional celebrity lingering over seafood platters and chilled wine as supercars circle the square outside.

Monaco’s dining scene also continues to evolve alongside its clientele. Increasingly, affluent travelers seek restaurants that feel exclusive yet relaxed, glamorous yet unstaged. Few openings have generated more anticipation this season than the arrival of the renowned Italian restaurant group Zanoni at La Vigie Monte-Carlo. Perched dramatically above the sea on the Pointe de la Vigie, the setting alone promises Riviera fantasy at its most cinematic. The addition of Zanoni signals Monaco’s continued embrace of sophisticated, lifestyle-driven dining concepts that combine cuisine, atmosphere, music, and social energy into a single seamless experience.

This is perhaps the clearest reflection of modern Monaco luxury: not simply exceptional food, but the art of lingering well into the evening, surrounded by beautiful views, impeccable service, and the sense that nowhere else in the world does glamour quite like this.

Monaco also works beautifully as a base for exploring the French and Italian Rivieras without sacrificing comfort or convenience. Within an hour, one can be wandering the medieval lanes of Èze, lunching in Cap Ferrat, browsing markets in Italy, or cruising along the coastline aboard a private yacht before returning to Monaco in time for dinner.

Beyond the restaurants and marinas, Monaco has also quietly refined itself as a destination for understated luxury shopping and cultural sophistication. This is not the place for frantic flagship-store tourism or logo-heavy excess. Along the Carré d’Or and within the sleek development of One Monte-Carlo, luxury is experienced more discreetly: private appointments, haute joaillerie, rare watch collections, bespoke tailoring, and intimate galleries hidden away from the crowds. Clients linger over custom jewelry consultations while collectors browse limited-edition timepieces in hushed salons that feel more personal than transactional. It is shopping that mirrors Monaco itself — elegant, confident, and entirely unconcerned with proving its exclusivity.

What many first-time visitors also fail to realize is how culturally layered Monaco has become. Beneath the glamour lies a principality deeply invested in the arts, music, and preservation of heritage. The Monte-Carlo Philharmonic Orchestra and Opéra de Monte-Carlo continue to attract world-class performers, while exhibitions and charity galas bring together an international creative set throughout the year. Even Monaco’s famed Oceanographic Museum reflects the enduring environmental legacy of Prince Albert II and the Grimaldi family’s longstanding relationship with marine conservation.

Garments take their place within this conversation. They are not isolated statements, but responses to movement, to setting, to emotion. A structured piece against an organic landscape creates tension. A fluid silhouette in open air creates release. Each choice is deliberate. Each look is a continuation of the story being told.

And then there is beauty.

Makeup is not simply enhancement. It is a narrative tool. It can soften, sharpen, disrupt, or elevate. Sometimes beauty must hold an edge. Something slightly undone. Something unexpected. It is this imperfection, this willingness to move away from symmetry, that transforms a look from polished to powerful.

True beauty is not always comfortable. And fashion, when done right, should not be either.

When these elements come together, energy, environment, garments, and beauty, something shifts. The set is no longer built. It is discovered. Nature becomes the stage. The wind becomes direction. Light becomes design.

There is a kind of magic in this process. Not manufactured, but revealed.

This is where fashion moves beyond trend and into experience. Where it becomes immersive, cinematic, and alive.

This is not about dressing a subject. It is about creating a world.

And in that world, every element matters.

“Everything is on dimmers, which completely changes how the house feels from day to night.”

Morning light is crisp, casting shadows of surrounding nature into the space. Evening shifts into warmth as interior lighting takes over, building a softer, more intimate mood.

“Always how it feels,” Meyer says when asked about design. “The vibe is everything.”

Luxury, for Meyer, has evolved. No longer about objects, but about experience. “It’s much quieter now,” he says.

Tucked between the Alps and the Po Valley, Piedmont is a land that has always let its products speak for themselves. A region shaped by centuries of agricultural tradition and an uncompromising attention to quality — where the relationship between farmer and soil is simply the way things have always been done.

It is here that the journey of La Farina di Cuneo begins. A grain of wheat, grown slowly and silently in the fields surrounding Cuneo, leaves the earth that nurtured it and arrives at the Mettone mill. There, in the hands of those who have understood this craft for over 80 years, it becomes something else entirely. Flour. Pure, certified, 100% Italian — synonymous with excellence and authenticity. Ready to reach your table and become something extraordinary.

Evenings Among The Vines

Santorini’s volcanic soil yields wines of remarkable character—crisp Assyrtiko, in particular, thrives here. Yet most visitors encounter it only fleetingly, as an accompaniment rather than an experience in its own right.

A more thoughtful approach might involve a private tasting at a wine estate, where the nuances of the island’s terroir receive proper attention. Better still, linger into the evening. Long tables set among the vines, the air cooling as the sun dips, and a menu designed to complement the wines—it is a different pace entirely, one that feels far removed from the bustle of the caldera.

Dining, Properly Considered

Santorini’s culinary identity is shaped as much by its landscape as by its views. The island’s volcanic soil—mineral-rich and remarkably resilient—produces ingredients with an intensity of flavor that feels almost unexpected in such an arid environment. Tomatoes are smaller, sweeter, and more deeply concentrated, while the island’s famed fava—made from yellow split peas rather than broad beans—is silky, delicate, and quietly addictive.

These are not dishes that require embellishment. In fact, the most memorable meals in Santorini are often the simplest: a perfectly prepared plate of fava finished with excellent olive oil, 

sun-dried tomatoes that taste almost candied, and a piece of freshly grilled fish served with little more than lemon and sea salt.

What makes the island particularly interesting is how these ingredients are reinterpreted. A new generation of chefs is taking a more refined approach—elevating local produce with modern techniques while remaining firmly rooted in Santorini’s culinary heritage.

As ever, timing is everything. Late lunches that stretch into the afternoon, or dinners that begin just after the rush, let the experience unfold at a far more civilized pace. Better still, arrange something private: a chef preparing a bespoke menu on your terrace, or a quietly exceptional table set just out of view.

Like so much on Santorini, dining is not about discovering something hidden—it is about experiencing what is already there, just differently.