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A Cool Start

I am just about to embark on my second ski trip to Austria organized by my friend, George. \240A group of eight of us will be skiing in the Tyrolean Alps for 5 days and I can’t wait to report on the trip.

In a lapse of strategic planning, I found myself with a small problem as the trip drew near. \240I had booked my January 13th flight from JFK to Zurich well in advance and used upgrades for first class. \240The only problem was that I forgot that Patti and I would be in Florida during that time. \240So, I needed to get from Florida to JFK. One option was to go home to Connecticut, grab my ski stuff and head to New York. \240The problem with that approach was that our house is under construction and not accessible. So, I came up with Plan B. \240I packed all my ski stuff, hauled it down to Orlando and then hauled it back to New York. \240I am sure I turned more than one head carrying ski equipment through the Orlando airport in the 85 degree heat - not your typical ski destination.

There was a golden lining. \240I decided to fly into JFK the night before my trip out of an abundance of caution. \240So, I needed somewhere to stay the night of January 12th and the next day until my flight left at 7:45 PM. \240I decided to try the TWA Hotel. \240It is a \240relatively new hotel located in what was the iconic TWA Terminal at JFK.

The rise, fall, and rebirth of the TWA Terminal mirrors the that of the commercial aviation industry at large. In 1956, when TWA, under the ownership of Howard Hughes, commissioned a terminal from Edward Saarinen, the Finnish-American architect behind the Gateway Arch in St. Louis, the era romanticized as the “Golden Age of Flying” was in full swing, as were Lockheed Constellations, propliners with a capacity of less than 100 passengers. The much larger Boeing 707 came onto the scene in 1958. In 1970—eight years after the Terminal’s completion, and nine years after Saarinen’s death—Boeing launched its mammoth wide-body 747, effectively rendering its smaller predecessors, and Saarinen’s creation, obsolete.

The inside of the TWA hotel (the original terminal was painstakingly restored)

Enormous new planes brought with them passenger levels unforeseen in Saarinen’s era, and the airport heaved under the added pressure. When the TWA Terminal opened in 1962, 11.5 million people passed through New York International Airport (also known colloquially as “Idlewild” until it was renamed in 1963 after President John F. Kennedy’s assassination). Thirty years later, in 1992, that number had ballooned to more than 25 million.

As the Port Authority that operated the airport considered ways to expand JFK in the ’90s, there was talk of demolishing the TWA Terminal , but the agency was eventually dissuaded of that rather unpopular idea. The building’s fate was cemented in 1994, when it became a New York City landmark. In a column later that year, the late Times architecture critic Herbert Muschamp praised the TWA Terminal as “the most dynamically modeled space of its era,” yet trumpeted the “dire need of design modifications.” In conclusion, he wrote, “T.W.A. sits aloof amid the architectural hodgepodge of J.F.K.’s Terminal City, like a bird that has lost its flock.”

By 2001, the Terminal, which closed after TWA went bankrupt, was an empty tomb.

Among the nteresting exhibits at the TWA Hotel is this replica of a 1962 living room. Patti gave me a turntable similar to the one pictured for Christmas.

The yellow shag carpet brings back memories


The man tasked with overseeing the restoration of a building he calls “the perfect symbol of post-war optimism, the magic of flight, and the elegance of mid-century modern architecture” was architect Richard Southwick, a partner and the director of historic preservation at Beyer Blinder Belle (BBB), whose efforts helped land the TWA Terminal on the National Register of Historic Places in 2005. Southwick and BBB spent nearly a decade developing a preservation plan and guiding the first phase of construction. They used Saarinen’s original working drawings and specifications to rebuild the Sunken Lounge. They repaired and restored the tubes famously featured in the 2002 Leonardo DiCaprio flick Catch Me If You Can. Originally those groovy passageways ushered passengers into the TWA departure halls; now, each leads to one of the two hotel additions and, beyond that, the jetBlue terminal. (An elevator near baggage claim offers only two buttons: “1960s TWA HOTEL” or “PRESENT DAY JETBLUE.”)

One of the groovy tubes that lead to the hotel wings

The idea for a hotel came about early on in the restoration process after other ideas—a museum or a conference center—were deemed impractical.

A real Lockeed Constellation (the “Connie” serves as a cocktail lounge

Enter Tyler Morse of MCR/Morse Development, which was awarded the redevelopment project in 2014. In addition to a fully restored TWA Terminal, there was to be retail and restaurants, 50,000 square feet of meetings and events space, and at least 500 hotel rooms (which can be sold as standard nightly bookings, plus four-, six-, or 12-hour chunks when a guest needs only a nap and a shower).

BBB, hired by MCR as the project architect for the second phase of the restoration as well as the new hotel structures and conference center, turned its attention to the TWA Terminal’s exterior curtain walls, replacing every single one of the 238 original window panels—no two are alike—as well as the neoprene zipper gaskets that hold them into place. Although much of the vaulted core of the lobby and flight tubes had already been restored by this point, the dual single-story wings on either side of the main entrance, which once housed ticket desks, had not. Today, hotel check-in is located to the north, and there’s a food hall to the south, both with desks and lighting that replicate their 1962 predecessors. Even the lobby’s public restrooms mirror Saarinen’s original design, right down to the large, central paper towel dispenser.

One design element that was particularly challenging was the restoration of the Terminal’s ceramic penny tiles, used by Saarinen to clad the floors and swoopy walls. BBB sourced a total of 20 million half-inch-diameter mosaic tiles from China over the course of both phases of the restoration. “They had to match precisely the original Italian tiles in size, color, texture, and aggregate,” Southwick says. “Oftentimes, one or two new tiles had to be placed within a large field of the original—any variation stood out like a sore thumb.”

Meanwhile, Lubrano Ciavarra Architects, a Brooklyn firm, was tasked with designing the 512-room hotel addition. It had to meet the same preservation guidelines imposed on anything new on the site: that it be complementary to, but distinguishable from, Saarinen’s original building.

Floor-to-ceiling glass windows—seven layers of triple-glazed insulated glass weighing 1,740 pounds apiece—overlook either the flight terminal or Runway 4L/22R. Thanks to innovative soundproofing solutions, though, you won’t be awoken by an Airbus A380. It’s hard to believe until you’re actually there, nose pressed against the window like a little kid, watching a meditative parade of airplanes while hearing not so much as a peep from them.

No matter where you stand in the 392,000-square-foot TWA Hotel today, Saarinen is right there with you. For starters, Chili Pepper Red—the fiery hue he developed for the Flight Center—is everywhere, from the upholstery in the Sunken Lounge to the hallway carpeting in the hotel buildings. In the rooms themselves—426 doubles and kings and 86 suites divided among the two new buildings—the NYC-based interior design firm Stonehill Taylor swept in Saarinen Womb chairs and Tulip tables. Beds are comfortable; bathrooms are capacious. A martini station, a mini-bar with retro touches like a mini Etch A Sketch (born in 1960), and vintage rotary phones are additional midcentury touchpoints.

Throughout the hotel are exhibits showcasing info and artifacts from the architect’s life, vintage TWA ads designed by David Klein, retro flight attendant uniforms, and other archival materials curated with assistance from the New York Historical Society. The Paris Café, the Jean-Georges restaurant on the mezzanine, is a sea of custom Saarinen furniture from Knoll.

The TWA logo adorns everything from the side of Connie, a restored Lockheed Constellation that’s been retrofitted as a cocktail bar, to the pencils and notepads in the guest rooms.

Well, I am just about to land in Zurich and see what adventure awaits.

Skied Today and Boy Do My Legs Hurt!

I left off my reporting with our arrival in Ischgl on Tuesday. It’s now Thursday morning and I don’t have much time to file my report. \240So, I am going to cheat and let the pictures tell the story.

We arrived at the Trofana Royale, our hotel for the first two days of the trip. It’s located right in the town of Ischgl hotel and the staff couldn’t be nicer. For example, one of the women in our group, Val had received a call while we were at dinner last night from her on again, off again boyfriend that he was at Cartier and was buying her a bracelet. However, he needed to know her size. So, there we are at the table trying to figure out the size of Val’s wrist. It was funny to watch 7 relatively intelligent people trying to measure the size of Val’s wrist using napkins, fingers, etc. When he found out what we were doing, the waiter brought a tape measure to save the day. Of course the tape measure was in centimeters so we have to go through the whole conversion thing. \240Anyhow, at the end we figured it out - 5.9 inches - pretty close to the 5.5 inches we had guessed using our primitive methods.

Above is the dining room for the hotel. It gives you a feel for the ambiance. In the Austrian ski hotels you get breakfast and a full dinner included in the room rate. At about $400 Euros a night, its quite a deal.

After we arrived on Tuesday (a non ski day), several of us went for lunch and did some shopping in town.

That night, the fun began. \240We met at 6:00 PM to enjoy Apres Ski even though technically I don’t think you can really call it apres ski when you haven’t skied. \240We visited one of George’s favorite spots. As I have reported before, the apres ski life in Austria is intense. The bars are crowded and the music is loud. \240You don’t so much hear the music but feel it pulsing through your bones. \240We had our usual opening during, a Jager Bomb, which is a glass with some Red Bull and a shot of Jägermeister. \240For those who don’t know, Jägermeister is a type of “digestive” made with 56 herbs and spices at a strength of 35% alcohol by volume (US 70 proof). It is the flagship product of Mast-Jägermeister SE, headquartered in Wolfenbüttel, Germany. In Austrian ski bars, the drink is served with the Red Bull poured into the bottom of a glass and the spirits in a little bottle. It was a good jolt after a long trip.

Wednesday we turned to skiing. Our group this year is 8 people. George is our fearless leader. In addition we have, Jonathan, a private equity investor from LA and his son Aiden, a graduate student in finance who is studying in London; Michael, who we call the “dentist to the stars” with his glitzy practice in Manhattan; Kathy (or KK as she is known), who was the former general counsel to Dreamworks Studios in Hollywood; Val, a private equity investor from Texas; and Linda, a native of Paris, who is a long time friend of George and who, along with her husband Larry, has accompanied us on several of our annual bike trips. It’s a good group of very diverse people.

The picture above is a prelude to my first skiing story. \240You will notice only my skis are on the rack. If this picture was time stamped, it would say 9:00 AM - the time we were all supposed to meet to begin our ski day. \240Note the lack of any other skis.

That’s ok, by 9:15, the group below had gathered.

From left to right - Bernie (one of our guides), Jonathan, KK, George, Aiden, Lucas (another guide) and Michael

OK, lets count - there are 5 skiers in the picture plus two guides and the photographer - that accounts for 8 of our group of 10 (8 guests and two guides). Then there is Linda, who was not skiing with us because she had a funeral to attend, so now 9 are accounted for. \240Where is Val, our missing 10th person. No one knows.

Well, about 9:45 along comes Val. After taking the requisite grief, she explained that she had experienced a wardrobe malfunction, a medication complication and a time mix-up - actually, all at once. \240Anyhow, no one really cared and it was fun making fun of her all day. She was very good natured about the whole incident and offered everyone shots of schnapps at dinner.

Skiing was awesome. \240There is so much terrains to cover, it is hard to comprehend. \240Everyone is a good skier and its amazing to watch everyone head down the hill in unison behind the guides. So far the weather has been perfect with blue skies and the temperature in the mid 30’s. \240Here are some pictures that may give ou a sense of what its like at the top of the Alps.

Bernie the guide and KK getting ready to go

Ready to go

See the trail in the background that we had just skied - steep but great snow

Michael in foreground (in white); George (in orange) and Val in leopard ski pants

Michael, Bernie and Jeff

Heading up in the Gondola

Selfie with Michael

Lunch is outside - the sun is warm enough that you can take your coat off. Here is Aiden and George

My lunch - Goulash with a fried egg, rice ball and a gerkin

Heading home

We skied all morning and then had lunch at a restaurant on the mountain. The sun was so warm at that altitude that we slipped off our coats and felt perfectly comfortable. One lesson learned - do not order a full portion. \240I ordered a goulash dish with a fried egg, rice ball and a gerkin pickle. \240After eating most of it, I wanted to take a nap - but I rallied and skied hard the rest of the day (partially because I was hoping to lose the 1 million calories I had just consumed).

After a full day of skiing, we were all too tired for apres ski. \240We rested, met at the bar for a cocktail and the went to dinner. \240By 10:00 PM, everyone was fading and it was off to bed. Tomorrow is another day of skiing and eating - its a tough job but somebody has to do it.

Thursday and Friday Highlights

Thursday was a carbon copy of Wednesday. \240The weather was perfect and we skied all day. We skied to Switzerland and decided to stop for coffee. \240We got a nice table outside and thought we were all set. Now something to know about the Swiss. In the US, we generally view the Swiss as very efficient people. \240The Austrians, however, tend to ridicule the Swiss as carrying efficiency and rigidity to an extreme. \240After our experience at the coffee shop, I tend to agree with the Austrians. We flagged down a waiter to say we wanted to order. We were told that there was a set order to the ordering process and it was not our turn - even though some of the tables that came before us were not ready to order. We then ordered strudel and coffee. The struddel came but not the coffee so we asked the woman who served the straddle for the status of our order. She couldn’t help us because she was only the food person, not the coffee person - all questions regarding coffee had to be addressed to the coffee person. We then asked her if we could get some plates and a knife to divide the strudddle - she said she would send over the plate and utensil person. Finally after a long wait, and as George was getting ready to walk out, our coffee arrived. Before the coffee server could go, we made some simple requests like milk and sugar. You guessed it, the coffee guy doesn’t do milk and sugar so we needed to wait for that person to come along. Wow, anyhow we finally completed our coffee experience. From now on, we stop for coffee in Austria!

Stunning lift rides

Michael waiting to get started on Thursday.

Val and her boy Lucas in front of the Trofana Royale

Preparing to ski to Switzerland

On the lift together

The lift system in Austria and Switzerland is amazing. \240Most of the lifts have heated seats and bubble covers to block the wind. \240Most also have a conveyer belt system so as you approach the lift, you step on the conveyer belt and it deposits you at the perfect spot to catch the lift - so much better than eight people bumping and grinding while they try to use their ski poles to move to the proper position for loading.

A typical run

The whole group assembled. KK, me, Jonathan, Linda, Mike, George, Val and Aiden

A little something about attire. The guys were most consistent. Pretty much the same outfit every day. \240I did change one day from a black turtle neck to a black zip up but no one seemed to notice. The girls on the other hand were a different story. They seemed to have a different outfit for every day - complete with accessories. However, the key fact is that all the girls were great skiers so they could back those outfits up with some serious cred.

Top of the slope

Waiting for coffee in Switzerland

A new double decker gondola gives you a sense of how modern the infrastructure is on the mountain.

Me and Bernie - ready to go

On the way to lunch

Pretty scenery everywhere

Once we finally finished our coffee (and had the paid the “check person”), it was time to ski to lunch. \240It took about an hour to get back to Austria and to an outdoor restaurant where we had reservations. Sitting outside in the warm sunshine, we all shed our jackets and enjoyed the view. \240Our table was perfect. We did run into a small problem when we all decided to split entrees (having learned from our experience the previous day). The waiter became quite upset that we were occupying prime real estate and skimping on our order. We appeased him by ordering several salads and appetizers. \240He still seemed somewhat displeased. We then promised a sizable tip and his demeanor improved immediately.

Sitting outside at lunch - notice the sheepskin seat covers.

The group at lunch with the mountains in the background

What is lunch without a pear schnapps

Artwork on the mountain. This reminded me of the look on George’s face at our earlier Swiss coffee experience

After skiing Thursday, we hopped in cabs for a 1 hour ride from Ischgl to our next stop Zurs. We had two cabs and there was a “girl’s car” and a “boy’s car”. Everyone in the boy’s car fell asleep almost immediately. About halfway to Zurs, we were awakened when we stopped at a market along the way. \240As I groggily peeked out the frosted window, I saw the girls emerging from the market with a bottle of Prosecco, two bottles of schnapps and a bottle of wine. \240I guess they weren’t sleeping.

The hotel we stayed out, the Zurserhof, is one of the finest in Austria. Everything from its beautiful wood paneling to its incredible breakfast and dinner service are exceptional. \240We gathered in the oak paneled bar, sipping cocktails and listened to \240some beautiful music being played by a gentleman on a beautiful grand piano. \240The experience transported you back in time when black tie was required for dinner every night. We enjoyed a quiet, delicious dinner and prepared for two more days of skiing.

Drinks at the Zurserhof

My room at the Zurserhof - complete with welcome gift

Friday was a another beautiful day for skiing. The skiing in Zurs is slightly different from Ischgl. There is more varied terrain and the slopes are a narrower. However, there some longer runs where you seem to just ski forever.

On the road again

Ready to go on our first run from Zurs

Everyone is till upright and smiling

Val and her “boys” having some fun

George gave us a big surprise at breakfast on Friday. \240The famous speed skier, Franz Webber, was going to join us for some skiing on Friday afternoon. Franz is a legend in Austria having once skied over 138 miles per hour. \240To put that in perspective, if you jumped out of an airplane, your maximum velocity is about 125 mph - he went faster on skis going down a mountain. \240What makes that possible you may ask? With his aerodynamic helmet and by staying in a full tuck position, his body becomes the equivalent of an airplane wing creating enough lift to hurtle his body faster than max velocity.

We had lunch >>>>>>>>>>>>>>>>>

Franz joined us after lunch and was a delightful character.

Michael, me, Franz Webber and Val enjoy a moment

During lunch, I half kiddingly asked Franz if he would give me some tips as we skied. He said sure and he actually video taped me skiing and on the chair lift back up the mountain shared some tips. The photo below is Franz’s critique of my skiing. \240The red lines indicate where my body was in the wrong position and the green represents the right position. Please note that my ankles and knees were in the proper position so it wasn’t all bad news. My body however may have been leaning too much. I was thrilled with the critique.

Franz’s critique

After an afternoon of skiing, it was time to head for our annual trip to the Moosevert. \240This is the most famous apres ski loacation in Austria. Usually we ski there but because of the late hour (thanks in part to our leisurely lunch at Murmeli and Franz’s great stories), we skied back to Zurs and took taxis to the Moosevert. \240By the time we got there at 5:00 PM, the place was hopping with an estimated 1,000 people crowded inside and outside.

Moosevert - most people stay to closing and then ski down to the parking lot - mayhem

Crazy place

A typical order 25 beers and 25 Jager Bombs