Wednesday, January 2, 2013

Embracing the darkness: Roleplaying the warlock

Embracing the darkness Roleplaying the warlock SATAll the world's a stage, and all the men and women merely players. In World of Warcraft, that player is you! Each week, Anne Stickney brings you All the World's a Stage with helpful hints, tips and tricks on the art of roleplay in WoW.
You want evil? Forget the warriors of the world, scoff at the rogues and give the mages of Azeroth a collective raspberry. Let's face it, nothing is as seductive as embracing the powers of darkness, harnessing fel energies and twisting them at your whim. Nothing is as addictive as the sweet thrill of control, and warlocks are all about control.

You want danger? How about following a path that leads to ultimate corruption for the majority of those that choose to tread it? How about harnessing demonic entities, never knowing whether they will serve you, or turn on you -- crushing your body into a fine mist, your bones to dust? How about having your very soul hang in balance between control and chaos, ready to teeter either way at a moment's notice?

The life of a warlock is incredibly interesting, and far from what any would call remotely sane.
Embracing the darkness Roleplaying the warlock SAT
Who you are

What is a warlock? In most cases, a warlock was someone else, once upon a time -- a student of another area of magic. Yet when presented with the option to follow a darker path, one that delved into the fel, dark magic of shadow, said student took that option willingly, even eagerly. Warlocks first appeared on Azeroth during the First War, when Gul'dan led the Horde through the Dark Portal and invaded Azeroth in the name of the Burning Legion.

Prior to that ... warlocks weren't really on Azeroth at all. Oh, there were tales of wicked mages gone wrong, of necromancy, of darker areas of magical study, but those areas were forbidden. And there may have been a few that dared to open these tomes of dark magic, but they were quickly dealt with. Gul'dan was the first of the orc warlocks, a former shaman who was so obsessed with power that he eagerly took what Kil'jaeden offered without a second thought.

And before Gul'dan, there were the eredar from which the draenei originated. These eredar chose to follow Sargeras willingly, and as a result turned their studies from arcane magics to fel. It seems to be a common running theme for all races of warlock, regardless of the origins of that race. In a way, factional lines almost don't really matter to a warlock -- what matters is power, in any way it can be grasped.

Most warlocks were another class at some point in their lives -- many of them mages at one point in time or another. But when presented with the choice of more power, they chose power, regardless of the risk involved. And for some, it wasn't about the power at all. After the arrival of Gul'dan and his cavalcade of warlocks, the other races of Azeroth slowly began practicing the dark arts. While some may have been attracted to power, others thought the best way to defeat an enemy was to learn how that enemy worked. Thus, to beat the warlock, you must become the warlock.

For someone roleplaying a warlock, the question then becomes who was your character, before he turned to this path of fel magic and shadow? Was he a mage, bored to tears with the intricate studies of the arcane, wishing for something more? Was he a paladin, tempted to darkness and choosing to forgo the Light altogether in a bid for power? Was he a shaman, a druid, who decided to trade up on the scale of manageable power and move on from grasping roots to powerful infernals? Or was he simply a caster who decided to turn to the dark arts as a means of combating them?

What was your character's family like? Were they all relatively nice, normal people? Was there a practitioner of the dark arts somewhere along the family tree? Was there some influential person along the way who bent his ear and told him this was a path of unimaginable power and prestige?

Embracing the darkness Roleplaying the warlock SAT
What defines you, and why you fight

For a warlock, it's mostly all about that power and the prestige that comes along with it. Let's face it -- no sane person would willingly traffic with demons because they thought it would be a particularly fun time. Most sane individuals would quickly back away from something thought of as evil or wrong. Yet warlocks aren't exactly the most sane of individuals. Think of the power-mad mages of the Kirin Tor, and then crank the dial up another couple hundred notches, and you've got yourself a warlock.

This doesn't mean that all warlocks are completely insane. To the contrary, a warlock has to have incredible amounts of self-control in order to keep a demon bound in servitude. A warlock is a master of power -- how to access it, how to wield it, and how to keep it firmly in check. What's more, a warlock is completely aware of how much power he wields. More often than not, he's proud of it, and stands above those with less -- particularly those meddlesome mages who were too cowardly to embrace the power that the dark has to offer.

So what makes a warlock fight? Power. But that's the easy answer, of course -- the truth is, it's up to the individual warlock in question. What makes your character fight for the Alliance or the Horde? What makes him run errands for the NPCs he encounters in game? Is it the promise of more power? Is it the idea that he'll get to demonstrate his power to those around him? Is it the potential of finding more power to learn, master and control, out in the wild?

Is your character egotistical, believing himself to be better than those around him? Or is he constantly watching, observing, taking in the actions of those around him and filing them away for future reference? Is he out in the world to show people how amazing he is, or to learn every dark secret the world has to offer? Or is there some other reason he follows that dark path and fights for others instead of simply gathering all the power he can find for his own purposes?

Embracing the darkness Roleplaying the warlock SAT
Interaction with others

Warlocks are traditionally the "evil" class, but it doesn't mean that your character is automatically everyone's enemy. Does your character interact with plenty of other people? How does he view those people? Are they trusted friends, minions, or puppets waiting to have their strings pulled by his deft hand? Is he open with others about his use of the dark arts, or is it a secret he keeps to himself, wary of the reaction of others?

Does your warlock keep his demons at his side even in the most populated of areas, or does he dismiss them out of courtesy for others? Does he view his demons as friends, or as tools that he wields out of necessity, to get the job done? Does he brag about his exploits to those around him, or does he quietly do his job, not asking for praise or accolades?

While warlocks make for very good villains, they don't necessarily have to be. And while warlocks by and large thirst for power, the reasons behind that thirst may vary. A warlock doesn't necessarily have to be out for himself. He can just as easily be a student, a scholar who wants to learn everything the world has to offer, both light and dark. His mingling with demonic entities could be because of some altruistic intent -- after all, the best way to defeat an enemy is to know it inside and out.

It may seem like a warlock would be your standard evil character, but they have the potential to be far more than that. Far more clever than your average citizen, a warlock walks the line between good and evil, fully aware of the danger that he is in every moment of every day. And although they can be egotistical, maniacal, or otherwise dastardly in intent, it's the that line that they walk that ultimately makes warlocks a satisfying and sometimes devious choice for roleplay.

All the World's a Stage is your source for roleplaying ideas, innovations and ironies. Let us help you imagine what it's like to sacrifice spells for the story, totally immerse yourself in your roleplaying or even RP on a non-RP realm! Tags: featured, guide, guide-to-lore, lore, lore-guide, role-play, role-playing-guide, rp-guide, world-of-warcraft-lore, wow-guide, wow-lore, wow-role-playing, wow-role-playing-guide, wow-rp, wow-rp-guide, wow-rping

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Around Azeroth: Arboreal narcissism

Around Azeroth Arboreal narcissism MONDAYSubmitter Kyrael of Cenarion Circle (US-A) was questing in Mount Hyjal the other day when she discovered a rather entrancing tree. She just couldn't stop looking at the beautiful green leaves and the stunningly smooth bark. It reminded her of that pretty lady who hangs out in the shiny glass in her house and on the surface of lakes on sunny days. No one ever said night elves were humble ... or smart.
Want to see your own screenshot here? Send it to aroundazeroth@wowinsider.com. We strongly prefer full-sized pictures with no UI or names showing. Include "Azeroth" in the subject line to ensure your submission dodges email spam filters; if you'd like to be credited, also include your name, guild and realm. Tags: around azeroth, around-azeroth, AroundAzeroth, featured, screen-shots, screenshots, world-of-warcraft-pictures, world-of-warcraft-screenshots, wow-screen-shots, wow-screenshot, wow-screenshots, wow-ss

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Hedonists climb the Peak

Restaurant: Saddle Peak Lodge [1, 2, 3]

Location: 419 Cold Canyon Rd, Calabasas, CA 91302 (818) 222-3888

Date: December 27, 2012

Cuisine: Modern American

Rating: Great ambiance and terrific game oriented food.

For the last Hedonist dinner of the year, we return to Saddle Peak Lodge. It’s pretty much the perfect venue for a winter food and wine blast, with charming lodge interior, a crackling fire, game driven food, and awesome wine service. For those of you who don’t know, Hedonist events have amazing wines (each diner brings at least one bottle) and this event has several 100 point blow out wines.


Saddle Peak Ranch used to be a game lodge back in the early part of the 20th century. The rich and famous used to come up and hunt Malibu’s finest, such as this poor fellow. Now the deer are just served up on the menu.


The gamey interior has a lot of charm.


Our lovely little private room. The menu can be found here.


We open with this champagne. The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon’s NV Brut Rose is a reliably tasty wine.


Pretzel bread.


Carrot soup. Tons of cream, which gave it a fantastic richness like a lobster bisque.


A bit of salmon on blini with creme fraiche and caviar.


Burghound 91-94, “Power, size and weight to the concentrated and mineral-driven broad-shouldered flavors that possess excellent length on the bone dry and overtly austere finish. This should be a classic Latour Corton-Charlemagne in time.”

Pan seared Maine scallops with Nueske ham, sautéed brocolini, leek-potato cream, parsley gremolata and sweet potato crisps. The ham and cream factor added some serious richness to this dish.

First in a pair of top flight red Burgundies.

Parker 93-95 and Burghound 91-93, “The 1999 Clos de Tart is certainly outstanding and potentially exceptional. It displays a gorgeous nose of rich plums, sweet black cherries, candied blueberries, and loads of spices. Medium to full-bodied and opulent, this is a lush, deep, and fresh wine. Its velvety-textured flavor profile is crammed with blueberries, red cherries, and blackberries that seem to burst in the mouth, revealing their sweet, refreshing juices, in a way not dissimilar to the finest 1996s. It also displays complex nuances of spices, oak, and hints of orange zest. This marvelous wine should be at its peak of maturity between 2005 and 2012. Bravo!”


Caesar Salad with garlic croutons and Parmigiano-Reggiano.


From my cellar: Parker 94, “The profound Echezeaux is one of the best examples I have tasted from this grand cru vineyard, which has a tendency to turn out light wines. This 1990 displays a super nose of sweet black-raspberries, toasty new oak, and violets. In the mouth, there is full body, a generous yet gentle, expansive richness, an unctuous texture, and an explosively long, lovely, impeccably well-balanced finish.”

Belgian endive salad with roasted Pink Lady apples, St. Agur blue cheese, shallots, candied pecans, watercress and white balsamic vinaigrette.


From my cellar, the 1973 Mouton Rothschild. The year Mouton was officially made a “first-growth” was celebrated by a beautiful label done by Pablo Picasso. This is an example as to storage variation and rating. Parker considers this wine long gone, but I found two bottles from the same original cellar at an event where we were tasting one of them. That bottle was excellent so I took a chance on this, which was pretty fantastic too. This isn’t a blockbuster, but had moved into that really interesting secondary stage that characterizes fully mature Bordeaux. Very enjoyable.

Roasted butternut squash soup with maple mascarpone, micro basil and brown butter brioche croutons.

Brown butter yam agnolotti with toasted pine nuts, sautéed purple kale and cranberry white port sauce.


A much younger mature first growth, the 1993 Haut Brion, Parker 90-93, “Quite a surprise in a difficult vintage, a strict selection and the superb terroir of Haut Brion triumphed over a very challenging year that produced many hard, relatively herbaceous wines. The color is a surprisingly saturated deep plum/ruby. Some sweet berry fruit intermixed with menthol, graphite, damp earth, and a hint of mushroom emerges in this medium-bodied, very elegant Haut Brion that is still firmly structured but has sweet tannin and surprising length and ripeness. The wine will always represent a sleeper style.”

Ahi tuna sashimi with Hawaiian papaya, cilantro, red onion, mango, avocado, orange-ginger and pea tendrils.


Because of the next course we cracked this wonderful example of aged Chenin-blanc. Sweet without being cloying, it revealed all sorts of interesting notes.


Fatted liver of a certain fowl, rumored to be on the endangered list. With brioche and black cherry reduction. Yum!


Parker 90-93, “A charming, lush, round, generous Lynch Bages, the 1999 offers plenty of sweet black currant fruit, damp earth, licorice, cedarwood and spicy herb-like characteristics. Medium-bodied, savory and broad in the mouth with no hard edges, this fully mature effort is a somewhat underrated vintage for this estate.”

New Zealand elk tenderloin with brandied cherries, braised cipollini onions, stuffed crimini mushroom and vanilla butternut squash.

Now to go with the meat, two amazing Syrah based wines. This one is one of the best out of the Rhone Valley in France.

From my cellar, Parker 100! “This is a Le Pavilion of mythical proportions. Produced from extremely old vines, some dating from the mid-nineteenth century, with yields averaging under 15 hectoliters per hectare, this is the richest, most concentrated and profound wine made in Hermitage. The 1991 Ermitage Le Pavilion follows the pattern of the 1989 and 1990-it is another perfect wine. The saturated black/purple color is followed by a compelling bouquet of spices, roasted meats, and black and red fruits. Enormously concentrated yet with brilliant focus and delineation to its awesomely endowed personality, this extraordinary wine should age effortlessly for three plus decades. Very powerful and full, yet displaying silky tannin, this is a seamless beauty!”

Grilled Australian lamb racks with Swiss chard, Nueske bacon, golden raisins, piquillo pepper and pommes aligot.


And Ron brought the magnificent 1981 Penfold’s Grange Hermitage. Parker 97, “The 1981 stood out as slightly superior. Winemaker John Duval always felt this was a tannic style of Grange, but the wine has shed its tannins, and this is one of the few vintages where the percentage of Cabernet Sauvignon was above 10%. Sweet notes of creme de cassis, cedarwood, charcoal, and barbecue spices are followed by a full-bodied, opulent wine displaying heady amounts of alcohol, glycerin, and density in its full-bodied, skyscraper-like texture. I was drinking this wine with great pleasure in the mid-nineties, yet here it is nearly 15 years later, and the wine does not appear to have budged much from its evolutionary state. This is a testament to how remarkably well these wines hold up, and age at such a glacial pace.”

Wild Game Trio – the Chef’s sampling of three different, game meats with individual accompaniments.


Parker 95, “I was blown away by the 2004 The Maiden, which out of bottle is even better than it was from barrel. This wine exhibits a rather flamboyant scorched earth, lead pencil, incense, licorice, and blackberry and cassis-scented nose and flavors. The wine has superb concentration and is opulent, fleshy, and very much in keeping with the style of the vintage. Despite its accessibility, I suspect this wine will drink well for at least two decades.”

Grilled buffalo New York with creamed kale vol a vent, bacon-gruyere-potato terrine and horseradish crème.


Parker 98, “this 100% Cabernet Sauvignon exhibits a brooding black/purple color as well as strong aromas of forest floor, creme de cassis, blackberries, vanillin and barbecue smoke. Rich and full-bodied, with a flawless integration of acid and tannin, this amazing wine was aged nearly 30 months in 100% new French oak, all of which is well-concealed.”


Parmesan truffle fries!


A private label version of the Harlan 2007. Parker 100! “The prodigious 2007 Harlan Estate reminds me of a hypothetical blend of the 2002 with a touch of the controversial 1997. Dense plum/purple-colored with sweet aromas of barbecue smoke, blueberries, blackberries, cassis, licorice, hot rocks and subtle oak, it is a splendidly opulent, pure wine with a skyscraper-like texture as well as stunningly deep fruit that expands gracefully across the palate. The finish lasts nearly a full minute. Because of its overwhelming richness and sweet tannins, this brilliant wine seems to be approachable now, but I suspect further nuances and complexity will emerge after 4-5 years in the bottle. This wine will still be going strong at age 25-30. Like the offerings from its sister estate, Bond, these Harlan Estate offerings are uncompromisingly brilliant examples of Napa viticulture and winemaking at its finest. Kudos to proprietor Bill Harlan.”

Apple cinnamon bread pudding served with salted caramel ice cream.

Farmer’s market caramelized pear beignets with crème anglaise.

Daily selection of house made sorbets served on ice. Coconut, Chocolate, and Banana.


And a little liquid black jelly bean to finish.

Chocolate molten whiskey cake with Guinness ice cream and Bailey’s whipped cream.


They juiced it up with this flaming brandy cherry sauce.


On fire.


Woot!


A lineup of just some of the empty bottles!


And our wonderful servers.

This was a total blow out event. The food was impeccable and the service fantastic. Plus we had a really great mix of people and some of the most awesome wines. Not one was even mediocre, it was one blockbuster after the next with the dueling mature Syrah’s (Penfold’s and Chaputier’s) as my standout favorites.

What a way to end the year!

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