OTL July / August by OTL Magazine

HORSESHOE BAY RESORT Legendary Upgrade

Masters Champion Patrick Reed

Christopherâ&#x20AC;&#x2122;s World Grille

Take 3 in Fredericksburg

Contents Volume 16, Issue 1

HORSESHOE BAY RESORT The legend is back better than ever. Experience the renovations, Carl Mickelson

CHRISTOPHER’S WORLD GRILLE A recipe of love for family, friends and food, Richard Arebalo

HORSESHOE BAY RESORT Legendary Upgrade

Masters Champion Patrick Reed

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Christopher’s World Grille

Take 3 in Fredericksburg

PHOTO BY: TONY SECKER

FEATURES

Visually stunning. Few words can truly capture the picturesque par 3 on the Ram Rock golf course at Horseshoe Bay.

Contents COLUMNS 24

ON YOUR GAME One on one time with the reigning Masters Champion.

EQUIPMENT They are often overlooked. The grips matter.

MIND GAME Build strength and flexibility of the mind.

TIPS A quick nine with golf instructor Dave Peltz.

FITNESS Strong core: A mix of waist training exercises.

YOGA Keep your spine strong and healthy this summer.

TAKE 3 Take it easy in historical Fredericksburg. So much to see and do.

PUTT FOR DOUGH Financial planning after marriage.

DRIVE FOR SHOW 2019 Volvo XC40: The luxury compact SUV.

TRAVEL The Hard Rock Hotel Punta Cana, Dominican Republic.

WINE Château La Croix St. Georges Pomerol: It’s worth it.

SPIRITS Still Austin: Explore this great tasting gin with Ali.

CIGARS Discover the three components of a cigar.

SWEET SPOT Venice, Italy: See the city that keeps inspiring.

SIGNATURE SPOTLIGHT Hole #18 Palmer Course La Cantera Spa and Resort.

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O T L G O L F. C O M

From the Publisher

hese are the dog days of the Texas summer. The kind of days when your neighbor asks, “Is it hot enough for you?” and your reply is, “If it isn’t, then it will do till the real heat gets here.”

This is a beautiful issue of OTL. Content is king. There is a buzz among the writers. I’ve been able to feel their excitement and enthusiasm. With the fantastic subject matter contained in this issue, it’s a can’t miss. The contributors came up big. It all starts with the historical city of Fredericksburg, Texas. Michelle Keller took a few days to slow down and take it easy like the classic Eagles’ tune. I can remember always driving through Fredericksburg coming to and from El Paso back in the mid 90s. It was the town to get gas, see the peaches’ signs and notice all the German names. Back then, they even had a local winery or two. Things have really changed over the last 25 years. They still have great peaches. Fredericksburg is now a boomtown for tourism and is at the center of Texas Wine Country. After visiting with Amanda Koone, Director of Communications at the Fredericksburg Convention and Visitors Bureau office, there is clearly something in the soil that makes everything taste so good. The first time I visited Horseshoe Bay was back in 1998. We were getting our newspaper printed in the small town of Marble Falls. The printing company told us that the paper wouldn’t be ready until later that day. In order to pass the time, we thought we would go play a round of golf. We asked if there were any golf courses in the area. They said there was a really nice course a few miles up the road in Horseshoe Bay.

As we were driving up, to our surprise, we saw a spectacular course with a beautiful putting green. It was everything we wanted and exceeded our expectations. We had arrived at the Ram Rock golf course. But there was a huge problem. As we entered the pro shop, we were kindly told the course was not open to the public. It was private and only guests of the resort could get on. We were crushed but that was the beginning of a long and wonderful love affair with Horseshoe Bay Resort. I don’t have the space to tell the whole story but suffice it to say that Horseshoe Bay changed the trajectory of our future. Within the next year, our newspaper did a feature on Ram Rock and that literally prompted us to start a golf magazine. I have so many fond memories at Horseshoe Bay. It’s a place to create memories with family and loved ones. It was the Ram Rock golf course that I first vanquished my golf arch nemesis, Omar Rios. Using the Callaway “Hawk-Eye” driver, the student beat the teacher. I was also able to interview one of my childhood heroes Dallas Cowboys’ quarterback, Roger Staubach at the resort back in 2005. Thank you to Horseshoe Bay Resort for inviting us in to see all of the magnificent renovations. Carl Mickelson paints a beautiful picture of all there is to see. Full disclosure, I have known and called Christopher Lampo a friend for 45 years. I met Chris in the first grade. He is truly one of the beautiful and kindest souls I have ever met. He is a renowned chef and will be referred to in the feature as Chef Christopher. Richard Arebalo takes us inside the world of Chef Christopher in our restaurant feature. It’s vacation season for many people. Please take the time to read this issue. It could possibly have an impact on your next getaway. Cheers.

Sedric Walker Publisher O T L G O L F. C O M

/OnTheLinks Magazine

@otl_golf

PUBLISHER Sedric Walker

GOLF FEATURES EDITOR Carl Mickelson

EDITOR-IN-CHIEF Tony Dean

FEATURES EDITOR Richard Arebalo

ART DIRECTOR Leticia Galarza

TEACHING PROFESSIONALS Brech Spradley, Dave Pelz

@otlgolf

otlgolf.com

PHOTOGRAPHERS Frankie Wylie, Tierra Fisher, Richard Arebalo CONTRIBUTING WRITERS Michelle Keller, Le Keough, Leslie Awdykowyz, Kristi Grosse, Kelly Vohnn, Tara Lee Maloney Leslie Sosa, Scott Kramer

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OTL magazine is published bi-monthly by Pristine Media, Inc. Executive, editorial,and advertising offices are located at 210 Grand Isle Drive. Round Rock, TX 78665. Advertising rates furnished upon request. Advertisers warrant and represent that the descriptions and depictions of the products or services advertised are true in all respects. All advertising is subject to approval before acceptance. OTL reserves the right to refuse any ad for anyreason whatsoever. ÂŠ2018 by OTL. All rights reserved throughout the world. Reproduction in whole or part without the express written consent of OTL is strictly prohibited. Editorial queries and manuscripts should be directed to the editor via email, editor@otlgolf.com. All letters and their contents sent to OTL are sole property of OTL and may be used, printed, and published in any matter whatsoever without limit, obligation and liability to the author thereof. All views expressed in all articles are those of the authors and artists and not necessarily those of OTL or its advertisers. Manuscripts should be accompanied by self-addressed, stamped envelopes. OTL assumes no responsibility or liability for the return of unsolicited artwork, manuscripts or pictures. Printed in the USA.

O T L G O L F. C O M

HORSESHOE BAY RESORT 14

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The Rebirth of STORY BY CARL MICKELSON

Hill Country Cool It’s time to say it. When it comes to nationally-renowned golf destinations worth hopping on a plane and exploring for a few days, Horseshoe Bay Resort belongs in the conversation. For decades, Texans have known the charms of this 7,000-acre lakefront oasis, but don’t be surprised if the resort’s reputation soon grows farther and wider.

PHOTOS BY: TONY SECKER

n the home stretch of a $70 million renovation, Horseshoe Bay Resort has never looked better or offered guests more unique amenities. Completely-revitalized guests rooms, a renovated yacht club that now boasts a 100seat waterfront beach bar and a new in-pool bar and complete makeovers of the Slick Rock and Ram Rock golf courses bring this beloved retreat into an exciting new era. “We’re seeing more and more purpose-built golf trip bookings from places like Canada, Chicago and even Europe. As times goes by, I think Texas is going to be competitive with markets like Florida, Arizona and California as a genuine golf destination and I think Horseshoe Bay Resort’s going to be a big part of that,” says Chief Marketing Officer Bryan Woodward. The ever-evolving Texas Hill Country surrounding Horseshoe Bay has become home to world-class home winery tours and barbecue aficionados are now making pilgrimages to the Highland Lakes area for smokedmeat nirvana. Add, too, the allure of the constantly-full 6,500-acre Lake LBJ into the mix and you see why this resort area has become a prime vacation choice for so many sun and fun seekers.

O T L G O L F. C O M

Awarded AAA-Four Four Diamond distinction and the Conde Nast Readers’ Choice Award (Best Resorts in Texas and the Southwest), Horseshoe Bay Resort is a scenic 45-mile trek west of Austin. Home to three acclaimed and each very different Robert Trent Jones Sr. golf courses, the resort has been drawing a distinguished golfing crowd for four decades, but this tropically-adorned Shangri La offers something for all ages and interests. With an innovative slate of signature seasonal events, the resort is now an entertainment destination, bringing unique experiences like the springtime Balloons Over Horseshoe Bay Resort hot air balloon festival. “Our events engender a special kind of loyalty. Some guest’s first experience here could be seeing hot air balloons in the air or listening to their favorite musicians

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play at our Beer by the Bay festival or watching top golfers compete at The Shootout,” Woodward says. “Some of our signature events are now in their seventh year and it’s so rewarding to see familiar faces return to be part of these traditions.” Lake LBJ is incorporated well into the resort’s host of recreational amenities. Near the lake, on the lake or while admiring its fetching views from the golf courses, LBJ is everywhere you turn. “We have a full-service marina on this full-level lake,” Woodward says. “Whether you’re into jet-skiing or stand-up paddle boarding, or you want to try and kayak or rent a pontoon boat, we have all those options available to our guests, and then we have Bayside Spa, which is a full-service spa that offers all sorts of massage treatments, facials, you name it.”

O T L G O L F. C O M

A stay at the Horseshoe Bay Resort is a much-needed communion with nature. The Horseshoe Bay Tower offers 249 rooms and suites, many with spectacular lake or Hill Country views. The 100-unit Paseo vacation suites are conveniently located adjacent to the hotel and offer one-, two- and threebedroom accommodations that are perfect for families are large groups. The Waters at Horseshoe Bay Resort offers luxurious lakefront living with spacious one, two and three-bedroom floor plans, thoughtfully designed and decorated with the finest furnishings, gourmet kitchen with granite countertops and top-of-the-line appliances. With 54 holes of golf plus the exclusive

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and acclaimed Jack Nicklaus Signature design, Summit Rock- tumbling through the Central Texas Hills, Horseshoe Bay Resort sees a healthy percentage of guests who stay multiple days to be sure they play them all. The newly-renovated Ram Rock course is best known of the three Robert Trent Jones designs, having earned a reputation as one of the most difficult layouts in the state. There just isnâ&#x20AC;&#x2122;t much margin for error on Ram. Not on the island green fourth hole or on the short-but-extremely-narrow 10th, a 344-yard par four that can yield either stolen birdie or a disaster score. Velvety bentgrass greens accentuate the playing experience on Ram Rock.

“The renovations at Ram Rock have made one of the toughest courses in Texas a little more playable and fun, but it’s definitely still tests every part of your game,” Woodward says. Slick Rock, a pleasant parkland layout that stretches across 170 acres, is the property’s original 18-hole design (built the 1971). It features “The $1 Million Hole,” the short par-four 14th adorned with a winding, waterfall-walled bridge. Apple Rock (now under renovation, along with the Caprock clubhouse) is the only course of the three that touches the crystal shores of Lake LBJ. The short, par-three 12th is played across an inlet of shimmering lake. Bring your camera maybe even a fishing

pole. “I think the secret to the guest experience on our golf courses is that they’re getting a glimpse of the elevated lifestyle we work hard to give our members. These three world-class courses and the rich recreational and social lifestyle here mean a lot to our members.” The breathtaking and tropically-landscaped Whitewater Putting Course, designed like a miniature regulation golf course with fairways bunkers and water hazards on the finest of putting services, is an unforgettably fun par-72 experience. The Whitewater complex is now home to the Whitewater 360 Sports Club, an energetic sports bar with dozens of flat-screen TVs and a full cocktail and bar-style food menu.

O T L G O L F. C O M

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“One of the great things is that you never have to leave the resort, even for meals,” says Woodward. Dining options include the Yacht Club, offering sophisticated lakeside dining and an intimate indoor dining space reminiscent of the Hamptons with nautical decor, elegant table settings and the occasional conversation nook, perfect for an after dinner cocktail. The Yacht Club specializes in seafood, steak and an array of seasonal fare. Lantana, located in the heart of the hotel, serves breakfast, lunch and dinner with a nod to the Southwest. The Slick Rock clubhouse features a bar and grill is home to one of the best hamburgers in Texas. The resort features four pools, including the Yacht Club Pool, an outdoor lagoon style pool with an adjacent 27-person hot tub. The resort pool is heated with fiber-optic lights as well as a hot tub and adjacent kids’ pool. White sand beaches line the lake shore near the Yacht Club Pool. Adults can lounge and relax why children play on nearby Turtle Beach, a child friendly wading area. Adult-friendly Stargazer beach has soft white sand where gently-lapping of the lake waves create the ultimate romantic destination. With more than 27,500 ft. of indoor meeting space, including a 12,000 square-foot ballroom, the resort has a distinct advantage with its lush setting and ample space. “Meetings make up a huge part of our resort and our business model,” Woodward says. “What separates us is just our ability to host indoor and outdoor events, both waterfront and then under the tropical palms and among great architecture and water features at our other venues.” An easy drive from the Austin airport (or a direct flight into the Resort’s own Horseshoe Bay Airport, one of the largest private airports in the United States), the Horseshoe Bay Resort awaits with a gentle breeze, knockout scenery and a peaceful setting unlike anything in Texas. “We’re a short drive from Austin, but you feel thousands of miles away when you get here,” says Woodward. “This environment allows you to take time off and really relax. It feels tropical and peaceful even though you’re not in the Caribbean or in some destination that would cost you thousands of dollars to experience.” Visit hsbresort.com to book your next visit.

O T L G O L F. C O M

OTL / ON YOUR GAME

PATRICK

REED Q&A STORY BY TONY DEAN

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PHOTO BY: JAMES BRUCE PHOTOGRAPHY

If winning is contagious, Houston is experiencing a full-blown outbreak. With the city still reverberating from the Houston Astros’ cathartic World Series victory, the Rockets then went out and produced the winningest season in franchise history. Riding that wave, Woodlands resident Patrick Reed (the 13th-ranked golfer in the world) captured one of professional golf’s most coveted titles at the Masters in April. A whirlwind of media appearances, including sit-downs on The Tonight Show with Jimmy Fallon and LIVE with Kelly and Ryan, followed his win and exposed the San Antonio-born 27 year-old to an audience far beyond the golfing world. Known as “Captain America” for his heroic performances on the biggest stages, like the 2014 and 2016 Ryder Cup matches (which pits the United States team vs. Europe biannually), Reed appears poised to take his game to new heights. Winning The Masters is a monumental career achievement. How challenging is it to maintain focus and keep the momentum from your first victory in a major championship? After winning at Augusta, it kind of hit me to want to do more and want to get better. I think the best message I got was from (renowned short game coach) Dave Pelz. He left me a really long voicemail and just encouraged me to allow this to be a stepping stone… to work harder to put myself in that position again... to not settle and to keep that pedal down. That meant a lot because Dave is really close to our family. It’s something that hit me hard and it is kind of how I live. I want to go and win more and I want to do more. We’ve seen you in the spotlight more since your win at Augusta National. What are some of coolest experiences since becoming the Masters champ? I’ve gotten to do so many firsts, like sitting courtside at MSG Stadium for a New York Knicks game against Cleveland Cavaliers. Sitting courtside watching my Rockets in the playoffs and sitting behind home plate watching my Astros was unbelievable. Getting a World Series ring still blows my mind. Really, though, getting to show the members

at the clubs I’m associated with the green jacket has been incredible. They get so excited to see a Masters green jacket in person. Since the Masters, you’ve continued to play well, locking down two more top-10 finishes on Tour. Have you had any time to unwind? We have. I still like to keep to a schedule of practicing golf in the mornings, but we’ve set aside time to relax in the afternoon and go swimming a lot with my (four-year-old) daughter Windsor Wells. We love to escape up to the Hill Country. Horseshoe Bay on Lake LBJ is kind of our second home. We love getting up there and to, really, recover and relax on the lake or in the pool. It’s great to share that as a family. Are you getting recognized more around the Woodlands and Houston? Everyone seems to recognize green jacket and what it means to win the Masters. People come up to me all the time who don’t even play golf and say ‘congratulations.’ Mental toughness is clearly a strength you portray. How did you develop it? Self-belief and perspective. My motto the whole week (of the Masters) was “just do you, be who you are and just play golf.” Sometimes going into majors you can build things up so much in your head, you can’t execute. Psychologically, I was proud of how I was able to bring myself down to Earth and just execute the shots I needed to win. I set high expectations for myself. That keeps me hungry and pushes me to work harder. Your summer American Junior Golf Association event, the Insperity Invitational/Patrick Reed AJGA Junior Championship has helped raise more than $330,000 for charities since 2014. What’s been most rewarding about your charity work with your Team Reed Foundation? We were able to help (donate more than $50,000) during Hurricane Harvey with the help of golf’s European Tour and sponsors. We want to service the needs of people in the local Houston area and, over time, start to spread our work nationwide. Whatever we can do to give people a better chance to reach their goals and have a brighter future, we’re committed.

O T L G O L F. C O M

OTL / EQUIPMENT

COMING TO GRIPS STORY BY SCOTT KRAMER

Ideally if you keep your golf grips clean, they will last you for an entire year. The better you maintain them, the longer they’ll last. You’re supposed to wash them with warm water and soap, then rinse them, after every round. But many of you don’t do that. In fact, studies show that

most golfers simply neglect them. Which is unfortunate, because grips quickly degrade over time -- as a result of play, oils from your palm, perspiration, the summer heat and wet weather -- not to mention just sheer aging. Once you feel them slipping during your swing, or when you feel cracks in them, it’s time for fresh replacements. And it’s your lucky year, because there are some amazing new models on the market:

Golf Pride’s mega-popular Tour Velvet has been renovated and now features ALIGN Technology ($9.49/midsize, $8.99/standard), which is a raised red reminder ridge down the grip’s underside. Put your hands on it and you’ll instantly know exactly how and where to hold the club consistently. Plus it enhances clubface awareness. A micro-diamond texture settles in your palm, to further ease your hold. This latest version is 8 percent softer than the previous Tour Velvet.

Lamkin’s Comfort PLUS ($7.99) is billed as an ultra-comfortable alternative to polyurethane grips. Made of a proprietary DSX rubber compound, it’s both soft and durable. A reduced taper with a larger lower hand helps you not hold the club so tightly. A shallow micro-texture pattern and unbuffed finish work together to provide solid traction.

Winn’s Dri-Tac X Putter features a new bold style. But it still has the same, comfortable and soft supple feel as the popular Dri-Tac. It also keeps its traction in wet weather. It’s offered in three sizes ($8.48/standard, $9.49/midsize and $14.99/Jumbo). 26

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OTL / MIND GAME

Strength and Flexibility of the “Mind” STORY BY BRECH SPRADLEY, PGA DIRECTOR OF INSTRUCTION BARTON CREEK GOLF ACADEMY We associate strength and flexibility as words generally related to the body. They are also important for the mind. We can all agree Jack Nicklaus and Tiger Woods are two players who seemed to relish the pressure of the big stage. The strength of their mental game in their prime was certainly unmatched. Let’s discuss some ideas to strengthen your mind and create more mental flexibility. The mulligan is a popular and overused shot in recreational golf. Also known as the “breakfast ball” or the “lunch ball”, the ability to hit a second shot off number one results in a player letting his or her guard down and not playing with mental sharpness. There are no mulligans in competition, so you would be wise to strengthen your mental game by ditching the mulligans. Another thing you can do to strengthen the mental game is eliminate the “gimme” from your rounds. The “circle of friendship” is a friendly gesture but is one of the worst practices for your mental approach when putting. Start putting everything out! If your putting is struggling, then work on it. But, do not get in the habit of picking out those 1-2-3-maybe 4 footers. You need to make each one of those putts as important as the next tee shot you hit. Meaning, do not slap them in or (out) … take your time, get set up and go through your normal putting routine. The people behind you can wait. The more putts you make, the more you strengthen your mental game. This will also improve the confidence in your entire game. So NO more gimmes! Next, hit a bump and run 9 iron instead of your sand wedge, PLEASE. I get a chuckle every time I tell a new student to bring their short game clubs down to the green and I look back and they have one club in their hand. Most of the time it is the sand wedge. At times it is the lob wedge. We need to work on mental flexibility with club choice. I understand the idea of feeling comfortable with one club and having confidence in that club. But the fact is, the use of an 8, 9, PW, or Gap Wedge on certain short game shots is just simply a better choice and a much easier shot. Obviously, you need to practice the shots and get comfortable, but that’s all a part of improving your mental flexibility. Another way to be flexible mentally is to practice

a different approach on certain holes off the tee box. When you play the same course over and over again, you get in a habit of playing the same clubs. For example, reflect back on certain holes that you have not played well. Maybe you hit your driver off the tee box into trouble. Be flexible enough with your game to play a different shot and hit a fairway wood or hybrid off the tee box to lay up to a different yardage. You may surprise yourself. Shake it up some, try a different approach and you may just find that you start playing your best golf ever. In summary, work on the mindset of being a great putter! Starting by putting all those short putts will be a great step toward strengthening your mental approach. Also, being flexible to change your approach on certain holes will keep your game fresh and allow you to see other possibilities that you may not have known. Good luck!

O T L G O L F. C O M

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PHOTO BY: CORTESY OF DAVE PELTZ

OTL / TIPS

A Quick Nine With Dave Pelz

When golfers are practicing what percentage of time should they dedicate to short game and putting? I’d like to see golfers dividing their practice time into thirds: one-third for their short game, one-third for putting, and one-third for the full swing, and practice them in that order. They should always first prepare for those par-5 wedge approaches and greenside shots they’re certainly going to have. Lag putting before a round will get your putting muscles engaged and to show you how the greens are rolling. I’d like to see you develop high, mid and low shots you can trust when you’re 14 to 20 yards from the pin, because that’s a distance you’re going to find yourself recovering from frequently. Why don’t more people do that? Most golfers spend 80 to 90 percent of their practice time hitting woods and irons because they want to be sure they’re “dialed in” to their swing fundamentals. They say “if I can’t get to the green, then nothing else matters. But the truth is, and our data shows, golfers actually lose 80 percent of their shots to par from inside of 100 yards, so you really need to make time to practice your short game and putting. Lack of time to get to good practice facilities is another factor. The good news is you can practice short game and putting habits anywhere. Grab a laundry basket at home and some backyard-safe practice balls (almostGOLF™ balls) and practice hitting to a target you’ve set out at a known distance. And there are great teaching aids available to work on your putting at home on your carpet. What’s the biggest mistake people make when hitting pitch and chip shots? Ball position is a killer for many golfers. Most golfers don’t chip with the ball far enough back in their stances. Playing the low-running chip off (with a 7- or 8-iron so the ball comes off low and rolls out) off your back foot will help you avoid hitting it fat. A pitch shot should be played with a more-lofted wedge and from the center of your stance. What’s the biggest mistake people make when putting -- especially putts within 5-feet or less? Most golfers practice putting without good feedback. They simply putt. But practice with learning aids can help you determine if your misses and makes are a product of your aim, stroke or your read. You have to know this if you’re going to improve your weaknesses and putt consistently. I don’t intend to do a plug for the Putting Tutor—which I designed with Phil Mickelson—here, but it happens to help you groove a good stroke, aim your putts and work on your green-reading. Feedback is crucial.

Should average golfers really have a 60-degree wedge in their bag? Absolutely. The way greens and their surrounds are designed today, you have to have loft and good spin to stop the ball close to the hole. A 60-degree wedge is not any more difficult to hit than a 52- or 56-degree club if you accelerate the clubhead through and past impact. Once a golfer uses a lob wedge for a while, it becomes a favorite club, a go-to weapon. Without it, you’re just making the game harder. All the Pros use 60-degree wedges, and the more greens you miss, the more you need one. How much of an impact do different grass surfaces have regarding short game techniques? When you find your ball, you have to assess its lie before you can decide how you’re going to play the next shot. For soft, fluffy lies, you’ll want a club with more bounce. Less bounce for shots from tight lies. If you’re catching the ball cleanly and playing the right amount of bounce, you’ll manage different grasses fine. “Firm and fast” conditions will put a premium on clean contact and the proper amount of backspin. If you change one thing in golf unilaterally -- what would it be and why? I’d let amateurs anchor their putters if they wanted to and I’d give them back their boxed-grooved wedges. The major golf organizations -- USGA, R&A, PGA of America, PGA TOUR, LPGA -- are all seeking way to attract new players to the game. This is especially so with Millennials, women and minorities. If you were counseling them -- what would you advise be done? Non-traditional golf venues like Top Golf are great, but think what we could do if we reinforced new-golfer participation be giving people a means of learning the game “From-the-Hole-Out.” Nobody is going to master the 280-yard drive with a baby cut right off the bat. You have to have instruction and suitable venues where people can learn to go from short putts to longer putts to chips and pitches before they get thrown into full-swing golf. Golf’s learning curve can be steep enough to scare people away, so we have to address that by keeping putting and the short game fun and engaging with games, drills and quality instruction. Curious to know -- if you had to rank the top players you have ever seen regarding dexterity in the short game and putting areas which ones would you select? Phil Mickelson has the best short game ever, but Patrick Reed is nipping at his heels. Ben Crenshaw is the best putter I’ve ever seen, with Brad Faxon and Jordan Spieth being almost as good.

O T L G O L F. C O M

OTL / FITNESS

Game Changers STORY BY LESLIE AWDYKOWYZ CERTIFIED POP PILATES INSTRUCTOR Building a strong core does not mean doing the same few exercises over and over for a long period of time, it has to include variety to keep your muscles guessing what’s next. These next

Using a medium sized stability ball, place both feet on top of the ball. Make sure your core is tight and your back isn’t caving in in order to protect your back and be most effective for the abs. Keeping wrists, elbows and shoulders in alignment, extend your legs and come into a plank position. Bring your knees back

two exercises work on the obliques to trim your waistline and also the rectus abdominis, which are the muscles that we think about when hoping to get a six-pack.

under your hips and repeat 15-20 times for three sets. This exercise will focus mainly on your abs, and the secondary muscles worked include the hamstrings and shoulders. It should also challenge your balance, as we know that strength to balance comes from the core muscles.

PHOTOS BY: FRANKE WYLIE

Side planks are common, but don’t forget to add variation, like this tree pose. Start in a regular side plank with feet stacked over each other, wrist, elbow and shoulder should create a straight line to provide the most stability and stay safe. When you feel stable, bring the top leg in and place your foot on your inner thigh. After you have held it for about 30 seconds, lift your hips a little for the remainder of the minute, and don’t forget to do both sides!

It’s easy to get bored of doing abdominal work, often repeating the same few exercises and not being creative, but when you change it up, your muscles will be surprised and give you quicker results. Continuously adding variety into your routine will not only keep your muscles guessing, it will also make it more enjoyable for you.

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OTL / YOGA

BACK TO SUMMER STORY BY KRISTI GROSSE, CYT Summertime can often bring more carefree days in the sunshine. Activity levels tend to increase in the warmer weather, especially gardening and yard work, which can lead to back pain. Here are a some poses to keep your spine healthy for a more enjoyable summer.

RECLINING BUTTERFLY (Supta Baddha Konasana) with Blocks:

• Place one block on its side and second block about 8-12” apart in taller position. • Place soles of feet together, knees open, and lower torso onto blocks. • First block will be directly beneath shoulder blades, with base of skull resting on second block. Adjust block positions according to height and spine length. • Arms open out to sides to expand the chest. • Relax in this pose allowing time and gravity to open hips, chest, and neck. • Hold for 1-5 minutes, as desired. • To release, bring knees together, then press torso up to a seated position.

PHOTOS BY: TIERRA FISHER

Variations: Eliminate blocks resting spine on the mat. If hips and groin are tight, place rolled up blankets or towels underneath knees for support

SUPINE SPINAL TWIST (Supta Matsyendrasana): One of the best poses to alleviate back pain and keep the spine and intestines healthy are twists. Spinal twists help to realign the spine, rehydrate spinal discs, massage intestines, and detoxify the body. They also stretch the numerous muscles along the spine, hips, and shoulders. Be mindful not to overdo the twist. If you experience pain, ease out of pose.

Instructions:

This restorative pose opens the neck and releases the lower back by increasing flexibility in the knees, groin, and thighs. The addition of the blocks increases the opening in the upper spine and chest.

• Lie on your back and hug knees into chest. • Extend arms, shoulder height in a letter “T”, palms downward. • Shift hips to right slightly, bringing bent knees to left side. • Shoulder blades draw towards mat and away from ears. • Turn head to the right if comfortable or gaze towards ceiling. • Continue to lengthen spine on the inhale and gently deepen the twist on the exhale for 5-10 breaths, or longer. • Return knees back to center. • Repeat on other side. Variations: Rest knees on bolster or pillow to ease twist in lower back. Place rolled blanket or towel under neck or shoulder, as desired for support.

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n France, it is not uncommon to have fine-dining powerhouses in villages so small that anyone but a local would need help to find them. In villages tucked into little corners near the Pyrenees or on small islands on the coast of Brittany, you can stumble onto restaurants that are not only Michelin rated, but virtual meccas for foodies around the world. In the U.S., there are many, excellent regional restaurants throughout the country. Finding restaurants with world class food and award-winning wine lists tends to be much more likely in large cities with the finest ones concentrated in large “foodie” capitals like New York, Chicago, and San Francisco. A recent business trip to Bryan, Texas revealed a pleasant surprise. Though not tiny because of the nearby Texas A&M University, Bryan is still a relatively small Texas

town with a population of about eightythree thousand. Its twin city, College Station, brings the total closer to two hundred thousand, but both are still surrounded by extensive cattle and farmland in Central Texas. Christopher’s World Grille had come highly recommended. Situated in a beautiful Victorian farmhouse built in 1913, you seem to leave rural Central Texas as you walk into the cool, elegant restaurant. All the old rooms have become a succession of dining rooms ranging from cozy to grand with vibrant wall colors and classic details throughout. A nice reward for all this careful attention has come in the form of OpenTable’s, Top 100 most Romantic Restaurants in America designation for the last 2 years. The front staff greeted us warmly and we got to meet the Chef briefly before being shown to our table. Our table was in a quiet dining room off the main entrance with a full view of the bar and the talented pianist.

Christopher’s PHOTOS BY: FRANKE WYLIE

World Grille STORY BY RICHARD AREBALO OTL FOOD AND WINE EDITOR

O T L G O L F. C O M

A l w a y s a f a v o r i t e , Te x a s S p o o n Drop Crab Cake.

This beautiful room with the red striped wall is known as the “The Banquet Room”. The welcome was indicative of the service throughout the meal, professional but with a distinct friendliness that seems to come from the top. Chef Christopher Lampo, is a proud native of Bryan and his family has deep roots in the region. He graduated with honors in 1989 from the Culinary Institute of America in Hyde Park, New York. Merging expert technical training and what seems like several lifetimes of world travel he opened Christopher’s World Grille in 1999. The restaurant has gained a tremendous reputation in the following years, earning a ‘AAA’ Four Diamond Award, dozens of important accolades in both Texas and national publications and is currently a member of DiRoNA (Distinguished Restaurants of North America). Their wine cellar featuring over ninety varieties of wines from around the world has 36

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won a Wine Spectator Award of Excellence for the last thirteen years. Different from restaurants that set a specific food theme, Chef Christopher’s menu is a collection of the things he loves the best. Some items, like Mrs. Pham’s egg rolls, even have unique emotional connections. Although they are not something you would expect in a fine-dining restaurant, they are special to Chef Christopher because they were inspired by a lady that used to invite his family to a traditional Vietnamese dinner every Sunday in great appreciation for his family’s assistance to them when migrating to America. Taken as a whole, for seasoned restaurant goers the menu causes a problem: it ALL sounds terrific. The Spring-Summer menu starts with a wild array of options from: Vietnamese Egg Rolls, Italian Beef Carpaccio, Burrata, a “Bento Box of Asian appetizers,” to an elevated Mexican Shrimp Cocktail. Ultimately, the menu items do have a theme; they are some of the best sounding things from various parts of the world regardless of style and location. To start things out, our amuse-bouche was a small blue corn tostada with a little pico de gallo (diced tomato, onion, and cilantro), and a small dice of avocado. It was surprisingly simple until you take your first bite. The shrimp was amazingly fresh as was every little detail of this tiny present. It was the best version of this simple combination I think I have had. It boded well for what was to follow. As an appetizer we shared the Beef Carpaccio – the meat was beautifully thin with a just drizzle of grainy mustard sauce, shaved parmesan, and a

The beef is here.Christopher’s House Filet.

dressed arugula. Since we would be having a scallop special and steak, I chose a Schramsberg Blanc de Blanc 2014. The last several vintages of this brilliant sparkling wine from California have been consistently rated in the 90s. The wine’s crisp body with aromas of green apple, honey and even a hint of orange blossom would pair exceptionally with all the remaining courses. Our entrées were the popular House Filet topped with fried crawfish (béarnaise sauce and port wine demi glaze), and large bacon wrapped scallops on toast surrounded by a vanilla-scented Buerre Blanc. The steak was perfect and generous, and we could have easily ordered another plate of the beautiful scallops. Usually, after a meal like this, dessert can be a hard sell. Christopher’s short circuits this issue with a large tray of particularly beautiful, house-made desserts. Unable to decide, we ordered three. We selected the English Toffee Cake, which was our overall favorite, though it is a typical English pudding (cake), it lacked the usual deadly sweetness. This version was lighter in consistency and restrained in the sweetness of the sauce. The intense caramel, toffee flavor took me back to my childhood. It was just excellent. The other desserts were a Mixed Berry Napoleon made with delicate tuile cookies and the Summer Berry Pudding. Both incorporated fresh strawberries and blueberries and were again light in consistency and delicious. As the evening progressed, we got to talk with several members of the staff. Their friendliness was genuine, and the desire for the clients to have en-

Satisfying to the eye and the palate, Berries Napoleon. joyed their visit stems from a strong affection for Chef Christopher himself. In a follow-up visit with Chef Christopher, we found that this care goes both ways. He loves his staff, and their treatment of the restaurants’ clients show that they value his trust and love him back. One fascinating thread on Christopher’s World Grille Address: came to light recently. Both the 5001 Boonville Rd, restaurant and Chef Christopher himself have had some very famous Bryan, TX 77802 fans. George and Barbara Bush were Phone: frequent diners at Christopher’s World Grille while they were in College Station (979) 776-218 and Chef Christopher would become their Hours: personal chef on their many stays in the area. Lunch: Monday-Friday Accolades and fame aside, the quality of the experience makes Christopher’s from 11 a.m. to 2 p.m. World Grille a destination restaurant. Fans Dinner: Sunday-Thursday as far away as Houston eagerly await his monthly ‘Dine around the World’ dinners from 5 to 9 p.m. and locally the restaurant is virtually synFriday-Saturday onymous with ‘special event’. This July, the DAW dinner will feature from 5 to 10 p.m. the foods of Zihuatanejo Mexico and inBrunch: Saturday-Sunday spiration from a recent trip to Croatia will soon bring Cevapi, Peka and all things covfrom 11 a.m. to 2 p.m. ered in Buzara sauce to Central Texas. Website: As we headed out into the warm Texas night, our parting words were to ask if christophersworldgrille.com Austin could please be put on a short list for a satellite restaurant.

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OTL / TAKE 3 40

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Take it Easy in

Fredericksburg Texas O T L G O L F. C O M

“Lighten up while you still can, don’t even try to understand,” the familiar tune from The Eagles filled the space in my car on my drive down to Fredericksburg, Texas. As I sang along and belted out, “Just find a place to make your stand and take it easy,” I dialed up the volume and felt my foot press harder on the gas.

STORY BY MICHELLE KELLER etting on down the road, I spotted plenty of fresh peach stands and after passing a few, I made the stop. One bite of the juicy Fredericksburg Peach and I was wondering why I hadn’t been down here before. Just off the highway, Behrend’s Orchard also specializes in homemade peach ice cream. Take it from me, this sweet treat is divine, and one scoop will leave your mouth watering for more in the Texas heat. Less than two hours from Austin or even closer from San Antonio, in Fredericksburg I found a tranquil environment that encourages restoration and relaxation from the ever ‘on duty’ technical world we are acclimated. I arrived on a Sunday on purpose because the popularity of this darling place is gaining, and the highway can get congested. My hosts at Barons Creekside were warm and authentic from the moment I drove in.

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The resort’s creator and owner Daniel Meyer’s intent is to provide a place where people can unwind, recharge, enjoy nature and each other. “We notice our guests from the time they arrive until the time they leave,” Daniel said. “When they first check in everything about them usually is hurried. They drive in a rush, they walk fast and their body language is rushed. As the time passes during their stay, we gradually see them start to slow down. They drive slower, walk easier, and even speak in a more relaxed tone.” After a few short hours at Barons Creekside I began to breathe in this slower pace and exhale the stresses that are beyond my control and above all else, can wait. With whispering Willow trees enveloping and swaying underneath the stars at night, the noise of busy traffic and constant “go-go-go” quickly became a thing of the past. The quietest place I have been inside to date is in a

recording studio where the sound is taken down to 15 decibels. The Hilltop Chalet at Barons Creekside runs a close second at night, with only the swooshing of the trees and the chirping of nature’s friends in the distance. Nature plays an integral role in this Swiss-inspired Hill Country resort. Tame non-flying ducks swim up and down the bubbling creek, the owner’s four cats roam the property and greet the guests. (Yes, you can let them stay in your cabin if you like) Currently a roadrunner family patrols all 26 acres, and songbirds sing from atop the trees. Numerous whitetail deer, armadillos, squirrels, a few raccoons, and gray foxes have been known to frequent the landscape. I had the pleasure of visiting with Daniel and Deborah on the patio of their own cabin in the heart of the resort. A very personable couple, by the time you leave you won’t remember not knowing them. Originally from Switzerland, Meyer retired at the age of 44. He traveled all over the world and spent time in many places before, in just one night

falling in love with the Texas Hill Country and deciding that Fredericksburg would be his home and the place he would build his dreams. Utilizing historic elements of his own 250-year-old Swiss farmhouse and finding talented Texas cabin builder Joey Johns as well as actual Swiss craftsmen, he set out to build his dream village, one cabin at a time. Meyer owned a large Swiss farmhouse in scenic Lucerne that was condemned for demolition. He had the historic windows and doors carefully removed and placed in two 40-foot shipping containers bound for Texas. Each of the cabins are intricately designed with reclaimed wood and many, many personal touches that make them feel like a home that was built specifically for whomever stayed in it. Little treasures like guest books where you can leave notes about how you enjoyed your stay; hand selected decor; and board games to play (again getting at least your mind off the grid, even if your footprint must stay) set Barons Creekside far apart from their friendly competitors. O T L G O L F. C O M

Lady bird Johnson Golf Cour se 44 2

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ericksburg landmark, the building that houses this museum was once the old Nimitz Steamboat Hotel. On day two of my stay in Fredericksburg, I stopped by the Chamber of Commerce visitor’s center where I found everything I needed to know about the right spots to seek out. I was also given a tour of Fredericksburg’s newest business, Aldstadt Brewery. Scheduled to open later this summer, the 120-acre, old world destination features a fine dining restaurant, brewery tours and a beautiful venue perfect for an elegant Texas Hill Country wedding or corporate event. Banquet and Events Manager Cass Whitton said Peter Koestler is the Brewmaster at Altstadt Brewery. “Peter is a native German and graduate of the Brewing and Beverage Technology Program at Technical University Munich,” she explained. “The direct-fire Kaspar Schulz brewing system that we implemented was discovered by Altstadt’s founders in a pre-WWII Bavarian brewhouse.” With polished illuminating copper plated Rolec kettles, the Mash, Lauter and Wort digital brewing system provides cutting edge technology with a state-of-the-art laboratory and quality control testing equipment. “We have two fermentation tanks and four horizontal lagering tanks,” Whitton continued. “Altstadt’s premium German-style beers are carefully made using only four ingredients - hops, barley, yeast and artesian spring water - under the direction of our world-renowned German Brewmaster using the finest hops, barley and yeast imported from Germany.”

PHOTO BY: MARK BENNETT

By Monday morning I was ready to explore. With two courses, Fredericksburg has your Hill Country golfing needs met. Lady Bird Johnson Golf Course covers 6,686 yards, Par 71 design. The course has 46 bunkers and water on 10 of the 18 holes. Opened in 1991, Lady Bird was originally a 9-hole course. Thanks to over $2 million in renovations, the current 18-hole course offers variety and a challenge on scenic Hill Country land. The Easter egg for golf here is found at Boot Ranch. A private club and family retreat, Boot Ranch provides a welcoming, family-centric lifestyle community. You’ll be hard pressed not to find something to do here, even if it’s too hot to play. On 55,000 square-feet, a clubhouse and village complex encompasses a 4.5 acre pool, sports campus, Hal Sutton-designed golf course and a 34-acre practice park. Fredericksburg is as rich in history as it is in charm and local museums offer a plethora of factual information. The National Museum of the Pacific War is a 6-acre, 3 museum complexes dedicated to poignant reminders of the sacrifices of war. Interactive exhibits and macro-artifacts will enthrall the youngest to the oldest visitor. The Pioneer Museum in downtown Fredericksburg features historic homesteads and buildings, that depict what life was like in the daily lives of German pioneers in the Texas hill country. A one-room schoolhouse, log cabin and a bath house are among the artifacts and architecture preserved on land that time hasn’t forgot. Included in this tour, the Admiral Nimitz Museum is the flagship of the complex. A Fred-

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PHOTO BY: CORTESY OF GRAPE CREEK VINEYARDS PHOTO BY: STEVE RAWLS

Aldstadt will offer three distinct beers: Alt, a rich and malty, brewed with caramel and darker malts that create its amber color. Using authentic Altbier yeast imported from Germany, Alt provides subtle toffee notes on the nose and finishes smooth. A German-style brew, Kolsch originates from the town of Cologne. Light in color and known for its clean, crisp flavor that finishes with a subtle hop aroma for a perfect blend of hops and malt. Aldstadt’s signature beer, Lager is a noticeably malty yet a light and clean-finishing beer that is perfectly balanced by its imported Noble hops grown in Hallertau and cold fermenting yeast from Weihenstephan, Germany. There is a definite difference in how wine is made in Texas Hill Country vs. California. Grape Creek Vineyard does a fantastic job of explaining the process. There are more than two dozen vineyards and wineries in the area that offer tastings and tours daily. With a tasting that consists of nine palatable wines not including the three served straight from the barrel, I’d suggest scheduling this tour late in the afternoon, right before dinner. Among the many choices for dinner, The Navajo Grill is a chic dining experience. I enjoyed the salmon, which was accompanied with béarnaise buttery sautéed asparagus and petite potatoes that were as perfect as baby bear’s bed. If chocolate martinis are in your scope of delectable drinks, you must have one here. On my third day I was on my way back from attempting to climb to the top of the Enchanted Rock, in the Enchanted Rock State Natural Area (the largest pink granite rock with an impressive view) I spotted a few vintage cars from the highway that led me to a place where all of your muscle car dreams can come true: Street Dreams. Established in 1999, Street Dreams is a dealer of classic and vintage vehicles. Even if you’re not in the market for a vintage car, it’s worth the stop to see the inventory, which includes, among many, a 1929 Ford Model A pickup, a baby blue ‘55 Ford Thunderbird and a ‘57 Chevrolet 210 in pristine condition.

PHOTO BY: RANDAL RANKIN

Lunch was on my agenda after the early morning spent at Enchanted Rock and Street Dreams. My host family at Barons Creekside had recommended the Airport Diner for a good lunch with an entertaining atmosphere. “This is the G.I. Jive, Man Alive...it starts with the bugler blowin reveille over your bed when you arrive Jack, that’s the G.I. Jive,” a classic 1940’s Johnny Mercer song blowed from the upper tier of the Hanger Hotel as I arrived next door to the Airport Diner. Set in a classic 1940’s diner-style, the Airport Diner and Hangar Hotel are immediately adjacent to the Gillespie County Airport aircraft parking ramp. From the booths you can watch airplanes and other aircraft come and go while enjoying a “Bomber Burger” and a chocolate malt or any of their daily Blue Plate specials. The Diner is not just a place to grab some food, but a unique atmosphere to relax and enjoy a good meal while reliving the past. You never know what you might see take off or land outside the window. I was looking for something calming after a big day at the Enchanted Rock, Street Dreams and the Airport Diner. Back on Main Street, close to my cabin at Barons Creekside, I found what I was searching for in the Japanese Garden of Peace. Part of the Pacific War Museum, the Japanese Garden of Peace was a gift from the people of Japan to the people of the United States, 48

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in honor of Fleet Admiral Chester W. Nimitz. As you enter the garden you will see a replica of the Imperial Japanese Navy’s Marshal-Admiral Togo’s garden meditation study. It was built in Japan, disassembled and shipped to Fredericksburg, where it was reassembled (without nails) by the same craftsmen who created it in Japan. Many of the elements in this classic Japanese garden are symbolic: the black and white stones in front of the study represent the balance of nature — yin and yang. The raked gravel symbolizes ocean waves where stones and plantings stand in for Pacific islands. The flowing stream tells the story of a single raindrop returning to the ocean. With flags and plaques along its walls honoring our servicemen and women, this garden is as quiet as it is peaceful. On my way out of Fredericksburg the following day, there was much more that I wanted to see and do and as I shared with the kind people of Barons Creekside, I had a premonition that there wouldn’t be enough space to cover this charming historical town and all that it offers. That said, these are the highlights of the best of the best in Fredericksburg. I’ll leave you with a slightly altered ending to that familiar Eagles tune, “Come on baby, don’t say maybe. Fredericksburg may save you. You may lose and you may win, but you may never be here again. So, open up and drive on in and take it easy.”

OTL / PUTT FOR DOUGH

“For Better or For Worse, Again” STORY BY LE KEOUGH, CFA, CPA, CFP® RAYMOND JAMES & ASSOCIATES

For a variety of reasons, second and third marriages with are becoming more prevalent in our society. As you and your future spouse consider merging your lives together, take into account that blended family issues can complicate your life and your financial wellbeing. The key is to balance these issues with careful planning. So, if you’re contemplating getting married again, there are a number of issues you need to consider prior to tying the knot! You will need to establish your joint financial priorities. Consider how much each of you will contribute to various priorities given potential disparities in income and wealth. Start with taking inventory of your collective net worth. Identify and disclose all property, insurance coverage, bank accounts, and retirement/brokerage accounts. This disclosure should also include both parties’ liabilities. Discuss and understand how much debt you each have, your credit histories, and obligations to others, such as alimony or future college education expectations. Remember to establish a “rainy day” fund, but also consider setting aside some money

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for the fun things in life, too, like travel, concerts and dining out. Existing alimony and child support responsibilities can be very stressful for remarried couples. Ideally, everyone will get along, and you and your ex will easily come to a fair agreement as to which family will pay for certain expenses. But it doesn’t always work that way. Obviously certain responsibilities will be mandated by decree, but invariably non-obligatory expenses will materialize. Decide now who will be responsible for this support. College expenses in a blended family is one of many financial planning issues that should be addressed prior to remarriage. When it comes to retirement planning, there are a number of factors to consider. Did the ex-spouse claim half of the retirement assets in the divorce? Social Security benefits may also be affected. Social Security rules allow ex-spouses to collect benefits on their previous spouses’ records under certain circumstances if they have not remarried. (refer to https://www.ssa. gov for more information) Remarriage should trigger a review of your estate planning documents. It’s an opportunity for each of you to review your wills, trust documents and beneficiaries listed on everything from your retirement & financial accounts, insurance policies and annuities. You may also need to determine how your various properties will be titled. Prenuptial agreements are becoming more common as people acknowledge the prevalence of divorce. A prenuptial agreement designates the property and financial rights of each spouse if and when the marriage ends. In many cases it would be prudent to consider establishing a prenuptial agreement prior to marriage in order to protect existing wealth, expected future earnings, or a family business. Prenuptial agreements may also have an impact on estate planning by altering the division of property upon the death of a spouse. Planning a second wedding is a blissful time. But life sometimes interrupts the promise of a long and happy marriage. These stressful realities can be mitigated without jeopardizing your financial future by planning for these inevitabilities prior to saying “I do.”

OTL / DRIVE FOR SHOW

2019

Volvo XC40 The 2019 5-seater Volvo XC40 is the Scandinavian auto maker’s first contender in the luxury compact sport utility vehicle market. Volvo combined successful features from its larger SUV line-up with some new pizzazz and created one of the hottest new entry level SUVs in an increasingly crowded marketplace. Let’s start with looks. The XC40 is a beautifully designed ride. Volvo really hit the mark with the exterior of the XC40. The beefy front Volvo grill, the Thor’s hammer daylight running lights and wide sporty stance are very appealing at first glance. As you continue the walk around there are strong elegant lines, large tails lights and an overall comprehensive look and feel that really works well. On either of the two trim levels of the XC40 that include the entry-level Momentum and the midlevel R-Sport model you get great looks and a long list of standard features that won’t break the bank. The XC40 is equipped with all-wheel-drive and a 248-horsepower, turbocharged four-cylinder engine matted to an eightspeed automatic transmission. Acceleration and handling feel solid in all sorts of driving conditions without sacrificing agility or fun factor. Inside the XC40 Volvo continued the attention to detail with a large 9” display screen, very comfortable sporty seats, and accents galore. Cargo room out back is exceptional for a ride this size and there are also lots of safety features that come standard. For example, a rearview camera, blind spot monitoring and Volvo’s City Safety, which delivers warnings and brakes automatically when a collision is imminent. The 2019 Volvo XC40 is an exciting expression of form integrating well with function. Volvo designers and engineers did a stand-up job bringing the XC40 to life. This ride is a must see if for anyone looking for a small luxury SUV with attitude. The entry-level Momentum hits around the mid-30 thousand-dollar range while the R-sport starts just under the 40-thousand-dollar mark. DRIVERSIDE VEHICLE REVIEW

O T L G O L F. C O M

OTL / TRAVEL

The Hard Rock Hotel Punta Cana, Dominican Republic STORY BY LESLIE SOSA

Indulging in tropical fruit, enjoying a laid-back lifestyle and building memories with family are the obvious reasons in which I travel to the Dominican Republic yearly; however, this trip was a little different as I decided to treat myself to a few days at one of the most luxurious resorts, the Hard Rock Hotel Punta Cana.

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swift and pleasant, as the staff gave a warm and friendly welcome. Thankfully our room was not but a five-minute walk from reception, but with 1,775 guestrooms, rest assured they have a golf cart service that runs 24 hours a day, so if you left your walking shoes at home, no need to worry! The room had quite a modern look, having a separate shower from the rest of the bathroom and a jetted bathtub in the room large enough for two adults. In addition, it also had a large balcony with chairs and a table so one could enjoy looking out to the ocean while we sipped a crisp bottle of Champagne, compliments of the resort.

any decide to visit the Dominican Republic because they can escape from the business of life and take time to enjoy the things that matter most. Even if you are busy, it’s important to take time for yourself every now and then and visit an all-inclusive resort with one of the best beaches in the world. It is the perfect way to unwind and rejuvenate. Upon entering the resort, I was immediately taken aback by the spacious grounds and well-kept amenities. Driving towards reception, one sees a father and son playing golf, a group of ladies enjoying a walk down a path near the lake, and it gives a sense of tranquility with all of the open space and beautiful tropical vegetation. Having two separate reception buildings, check-in was

O T L G O L F. C O M

I had the pleasure of receiving a private tour of the entire resort and was continuously in awe of the voluminous areas throughout. In many experiences at resorts and spas, one may often find the spa area to be basic and underwhelming, but the Rock Spa was quite the opposite at 60,000 square feet, having 46 cabins and the Caribbean’s most complete hydrotherapy center to include lagoons, two whirlpools, steam room, sauna, food creek pathway, hydro-reflexology, sensory expertise pool, and a cutting-edge ice room. Spending time at the spa is on the top of the list of preferred things to do while being at the resort because one can be completely relaxed enjoy each moment of being pampered. Continuing the tour, we saw five different meeting rooms including three grand ballrooms, the largest being the Fillmore, holding up to 3,600 for a cocktail party, there is never a lack of space for any special event. As we drove along the pathway, one couldn’t help but notice how many different pools they had, 13 to be exact! It is clear that the Hard Rock mapped out

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the resort keeping in mind the amount of people that would stay there and was thoughtful to provide a variety of swimming areas. There was one pool, privatized with a gate and many large bushes for privacy, that was for adults only. The resort was found to be family friendly because of their two large pool areas designed like a waterpark for children, yet also provided areas where there were no children allowed and you can relax and have more privacy. My little one spent most of the day splashing in the water, climbing on the water playscapes and building sand castles, while others spent relaxing hours in the lazy river. The Hard Rock Hotel Punta Cana offers a variety of gourmet experiences to include nine dining choices like Zen, a teppanyaki style eatery that specializes in Chinese and Japanese dishes, Ciao, a contemporary Italian restaurant, two buffet options, a brickoven style pizzeria, and Latin American cuisine, just to name a few. Although there are so many food choices, many tend to indulge in the small eateries like ice cream shops and 24-hour room service.

Golf has become more popular over the last several years in the Dominican Republic, and the Hard Rock Punta Cana does not disappoint in this area either. The Hard Rock Golf Club at Cana Bay has a spectacular design by the great player, Jack Nicklaus, offering a unique experience for a beginner golfer as well as a seasoned player. The course includes 18 holes and has “generous fairways, and large greens, but that doesn’t mean they are easy”, states Juan Medina, the Operations Manager at Hard Rock Golf at Club Cana Bay. Since the resort is located in the Caribbean, it is open year-round. Juan Medina adds that they are “in the middle of a jungle, which is different from other courses in the area, so one can experience direct contact with nature”. The club’s golf pro has more than 20 years of experience to provide private lessons for the beginner or offer tips to the more experienced golfer. The Hard Rock Hotel Punta Cana provided an unforgettable experience with boundless options for pampering, entertaining and fine dining. One of my favorite parts of being at the Hard Rock Hotel Punta Cana was taking in all of the natural beauty. Flowers bursting with color, palm trees with fresh coconut water, impeccable landscaping with streams and rivers could be found throughout my new home for the next few days, and best of all, the white sandy beaches with crystal clear water, topped off with a warm, sorbet sunset every night.

O T L G O L F. C O M

OTL / WINE

Château La Croix St. Georges Pomerol

PHOTO BY: RICHARD AREBALO

STORY BY RICHARD AREBALO OTL FOOD AND WINE EDITOR

There are so many wine-producing châteaux in Bordeaux that if you wanted to try one from each at a rate of one per day, you could go for nearly 20 years. While Bordeaux’s famous 1855 classification of first through fifth growths account for the bulk of the region’s celebrity status, the vast majority of Bordeaux wine is made by far less famous producers. Paradoxically, some virtually priceless vineyards in the area were not even in existence in 1855. The grandest exception to the 1855 list is the AOC of Pomerol. Established only in 1936, it is home to some of the world’s most expensive and highly coveted wines: Chateau Petrus, Chateau Le Pin, and Château Lafleur. On average, bottles of Château Le Pin sell for about $4,000.

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It is a very happy coincidence that a $40 wine that I tried recently comes from grapes grown just a few rows away for the vines of Chateau Le Pin. (Micro terroir is a thing, but just a few rows?) Château La Croix St. Georges has been in the Janoueix family since 1932 and one of its youngest members, Jean Philippe has been managing the property and producing some outstanding wines since 1999. He is conscious that his property at the center of the Pomerol plateau has some very celebrated neighbors, and he credits the high gravel quality of the soil for the exceptional fruit. Like the ratio of the grapes grown on the property, the 2014 La Croix St. Georges is 95 percent Merlot and 5 percent Cabernet Franc. The initial aromas of the wine are classic red fruits and cherry with a bit of vanilla and cigar box notes from the unique oak barrels used on the vineyard. Given the higher Merlot content, the wine is more fruit forward with flavors of red cherry, raspberry, and some black currant. The tannins are medium with a soft (flint) minerality in the finish. The 2014 has a little purple in the color indicating young age, but we found that the tannins settle quickly. We paired the wine with roasted beef tenderloin and classic fondant potatoes. The consensus was that it was a beautiful wine. The 2014 Château La Croix St. Georges has ratings between 89 and 90 and runs for about $45. The 2015 vintage, due in July and is rated an average of 91 points with a 92 rating by Robert Parker.

OTL / SPIRITS

Still Austin,

Gin, and Ali STORY BY RICHARD AREBALO OTL FOOD AND WINE EDITOR

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PHOTOS BY: TIERRA FISHER

My introduction to Still Austin’s new Texas Rye Gin was like one of those movie mix-ups. A friend had poured gin into our water glasses after a dinner party one evening, but I had been away from my seat and didn’t know what he had done. As I got back to my table, I popped a third of a glass in one swig. Colossal surprise; not water (throat seizing a little bit) but actually; really good. It turned out to be his company’s latest product due to come out at the end of June. Still Austin Whisky Co. has only been in production since July of 2017 and just opened their tasting room in September, but they join a rapidly growing industry in Texas. In the last 10 years, there has been a 1,400 percent increase in permits growing to over 120 in the state in 2018. Located in an industrial park in South Austin, Still Austin’s neighbors are an up and coming new winery and hugely popular brewery established in distant 2016. Wanting to find out more about this tasty gin, I sat down with Still Austin’s Head of R&D distillation. Ali Bloch’s vibrant look and functional style fit perfectly with a woman whose previous career in global health and science took her around the world regularly, and to some places where being shot at or bombed was a definite possibility. Hailing from Boston and only in Austin for the last two years, Ali decided to answer the question “What would I really like to do?” She had limited distillation experience but a good anchor in food science and a strong passion for food and drink. At a friend’s suggestion, Ali applied for and got a job as an assistant distiller with all the sweaty hard work that involved. Quickly her passion and background moved her to head up the R&D portion of Still Austin. Talking with her, you quickly realize that she gets genuinely excited by how botanicals, aromatics and playing with different grains enhance that experience of enjoying food and beverages. Still Austin is, at its core, a team operation with Head Distiller John Schrepel collaborating on products and

managing day to day production with a small group of equally passionate assistant distillers. Most of the production happens in a 42-foot, state of the art, column still, affectionately known as “Nancy.” The classic copper pot, hybrid still, used for smaller batches and product development is simply known as “The Queen.” Most days Ali works at her picture book chemistry lab extracting compounds and planning future products and she remains close to the production process. Ali talks about her work as “mad science with lots of trial and error mixed with bit of gut instinct, a willingness to try anything once and support a great team.” She’s been closely involved with most of the company’s products to date including Mother Pepper (Spicy Whisky) and Daydreamer (Citrus Whisky) and lately much of her time has been spent crafting the just released Texas Rye Gin. It is a credit to the whole team that that Mother Pepper, Daydreamer and New Make (Unaged Whisky) medaled at the 2018 San Francisco World Spirits Competition; an impressive achievement for a company that has only been in production for about a year. Recently in their tasting room, Ali, Co-founder, and Marketing director Lisa Braunberg and assistant distiller Harry Jarvis, introduced me to a dozen fragrant samples of Juniper berries, angelica, and many other spices that in proprietary proportions make up their new gin. We tried various cocktails that showed the uniqueness of this new gin. Unlike some traditional mainstays, Still Austin’s new player works better with lemon than lime in a classic gin and tonic. It’s just a bit more floral; still undoubtedly spicy aromatic, but not quite as overpowering as some. Ali explained that she wanted to try to create a gin using Still’s unaged ryewhiskey as the base which yielded a rounder and more complex end product. Given the success that the first offerings have had, I think the new Texas Rye Gin will start to show up quickly in local bars and beyond.

O T L G O L F. C O M

OTL / CIGARS

Parts of the cigar STORY BY TARA LEE MALONEY

I have been asked, what are the parts of a cigar? There are three parts to a cigar. The wrapper is the outer part of the cigar, so this is what you see. The binder is the part which holds the filler together and away from the wrapper. The filler is the inner most part of the cigar. The wrapper is usually the most expensive leaf. It is grown under some protection, so it does not grow too thick or get any discoloration. You get a lot of the flavor from this part of the cigar. The goal is to get the best flavor leaf possible. Connecticut leaf is one that is used often for the wrapper. It is highly sought after for its smooth texture and golden color. Connecticut Shade tobacco is grown under shade made of a light durable material. This allows the sunlight to be softer and defused, also allows the air to be more humid and it keeps the temperature slightly warmer. Maduro is another type of wrapper. This wrapper is dark in color and is produced by fermenting the tobacco at higher temperatures and more humidity. This is done to bring out the sweetness of the tobacco. Sun grown leaves are grown without any shade to get a more robust flavor. A natural leaf offers a full body flavor with a light brown color. The green leaf that you see is the Candela (claro) wrapper. This leave is picked early before the leaf is completely matured. There are more leaf types used and I would encourage you to research these to learn more. This binder uses the bottom or the top part of the plant. This part of the leaf is thicker and hardier. They need to be durable for the rolling process. Unlike the

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wrapper they can have blemishes and discoloration since this will not be seen. The bottom leaf tends to have little to no flavor and is very combustible. The filler is the bulk of the cigar. The leaves are folded by hand to produce the air flow for the smoke after lighting. The filler can have any part of the plant from the top with lots of flavor and strength to the bottom with very little flavor. By blending these different parts of the tobacco leaf the manufactures get the strength and flavor profile for their cigars. The larger the diameter the more filler, so you will get a portion of the flavor profile from the filler. In addition to the variety of the tobacco and parts of the leaf you also get flavor profiles from the regions of the tobacco. When the whole leaf is used this is called long filler. Most premium cigars will use long filler. Cigars comprised of the smaller bits of the leaf are called short filler, a lot of machine made cigars use short filler. These parts all together help make up the flavor profile of your cigar. By blending the different parts of the leaf and using different leaves from different regions you get different profiles and strength. When I smoke a sun grown wrapped cigar I get a cinnamon and nutmeg profile. Maduro wrappers fill my palate with cocoa notes. Some cigars I will catch a pepper note. The Crown Head Yellow Rose fills my palate with pepper, cocoa and maple syrup. Cigars can be made to have a simple smooth profile to a very complex profile. The next time you smoke one see what profile you get and then look up the cigar and see what others have gotten.

Venice: Visit the city that OTL / THE SWEET SPOT

STORY BY KELLY VOHNN

Piazza San Marco (Saint Mark`s Square) with Basilica di San Marco and C a m p a n i l e a t n i g h t i n Ve n i c e , I t a l y. T h i s i s t h e m a i n s q u a r e o f Ve n i c e .

y heart started to beat a little faster when I heard the pilot announce it would be 20 minutes before landing at the Marco Polo Airport. 10 years prior I had studied this region when I was a gondolier at the Venetian in Las Vegas. We used to pretend we were from Italy and were familiar with St. Markâ&#x20AC;&#x2122;s Square. Now, for the first time I get to experience it, feel it and live it. For many years I told people I would one day go to Italy, and now, that day was finally here. Looking down while landing from my window seat, I could see lots of water, farms and familiar structures I studied. Once I landed, my good friend, Scott, greeted me with a big smile. He had recently moved to Vicenza from

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Hawaii and had many exciting adventures planned. It was late March and there was a little coolness in the air and a slight, misty haze that lingered. Being an Italian food lover, I couldnâ&#x20AC;&#x2122;t wait to sample the cuisine. The first stop was a little trattoria along the Rio Miran canal. I had rigatoni with Bolognese. It was cooked perfectly al dente and oh so meaty. I started with the primi (first course) and passed on the secondi (meat course, or second course) for my premiere meal in Italy. The evening was so pleasant dining in the street along the water. We settled into our Airbnb for the evening early, so we could prepare for the next dayâ&#x20AC;&#x2122;s journey. We woke early while the merchants were beginning to prepare for their

inspires romance and casinos

busy day. The shop windows were filled with ornate masks, trinkets, clothing and beautiful glass ware made from Murano which we were to visit the next day. We walked through narrow passageways and courtyards to the heart of Saint Mark’s Square. Ah, what a sight. I saw the real gondoliers taking off the tarps of their gondolas, sipping their morning espresso, chatting away with each other. I approached them and explained how I was once a gondolier in Las Vegas. This is a predominantly masculine controlled occupation and they did not seem impressed with what I was sharing with them. I smiled with a sense of understanding and underlying pride. I turned around to see the actual Doge’s Palace.

How brilliantly beautiful. Attached is the famous bridge of sighs (Ponte dei Sospiri) where convicts could look out the tiny windows and sigh at their last sight of the beautiful Venice. The Byzantine and Islamic influence on Venice has left breathtakingly unique architecture. St. Mark’s Basilica also has a touch of Greek design. The Rialto Bridge (Ponte Rialto) is the oldest of four bridges spanning the Grand Canal. The Campanile Tower has so much history and the Torre dell’Orologio created from the Renaissance era completes Venice is a vast and intriguing culture. I hope you get the chance to experience this eclectic, timeless gem. Venice is truly a sweet spot.

O T L G O L F. C O M

OTL / SIGNATURE SPOTLIGHT

Hole #18, The Palmer Course at La Cantera Resort and Spa

One of the most scenic finishing holes in Texas La Cantera Resort and Spa is host to 36 championship golf holes. The Palmer Course at La Cantera sits high up on a ridge in the Hill Country and touts unbelievable views of San Antonio. The Palmer Clubhouse overlooks holes #9 and #18 green which

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are both demanding par 4â&#x20AC;&#x2122;s. Hole #18 requires a straight and long drive to get over the hill to have a good luck at the downhill green surrounded by bunkers and water. The second shot into #18 green is one of the prettiest finishing holes in Texas.

Cedar Park

183A

OTL / DIRECTRY MAP

Pflugerville 1

12 4

Steiner Ranch

360

130

183

Round Rock

183

183A

16 183

130

9 7 23

Austin

360

17 5

2 14 183

130

290 290

183

24 35

1604

30 27

281

31 35

410

San Antonio 37

410 35

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410

Lorem ipsum

10 183

410

281

130

28 29

Bluff Springs

Manchaca

281

Buda

Hutto

OTL / DIRECTORY

1 Avery Ranch Golf Club 512-248-2442 www.averyranchgolf.com 2 Harvey Penick Golf Campus www.harveypenickgc.com 512-926-1100 3 River Place Country Club www.riverplaceclub.com 512-346-1114 4 The University of Texas Golf Club www.utgolfclub.com 512-266-6464 5 Barton Creek Country Club 512-329-7999 www.omnihotels.com/hotels/ austin-barton-creek/golf 6 The Hills of Lakeway 512-261-7200 www.clubcorp.com/Clubs/ The-Hills-of-Lakeway 7 Falconhead Golf Course 512-402-1558 www.falconheadaustin.com 8 Grey Rock Golf Club 512-288-4297 www.greyrockgolfandtennis.com 9 Austin Country Club 512-328-0090 www.austincountryclub.com 10 Onion Creek Club 512-282-2150 www.onioncreekclub.com

13 Jimmy Clay & Roy Kizer Golf Course 512-974-4653 www.austintexas.gov/golfatx 14 Morris Williams Golf Course 512- 974-8333 www.austintexas.gov/golfatx 15 Lions Municipal Golf Course 512- 477-6963 www.austintexas.gov/golfatx 16 Great Hills Country Club 512-345-6940 www.greathillscc.org 17 Spanish Oaks Golf Club 512-421-8530 www.spanishoaksgc.com 18 Blackhawk Golf Club 512-251-9000 www.blackhawkgolf.com 19 Forest Creek Golf Club 512-388-2874 www.forestcreek.com 20 Teravista Golf Club 512-651-9850 www.teravistagolf.com 21 Twin Creeks Country Club 512-331-5900 www.twincreeksclub.com 22 Georgetown Country Club 512-930-4577 www.georgetowncountryclub. net

11 Cimarron Hills 512-763-8700 www.cimarronhills.com/golfcourse

23 Lake Cliff Golf Club 830-798-0695 www.lakecliff.com

12 Balcones Country Club 512-258-1621 www.balconescountryclub.com

24 Boot Ranch Golf Club 830-997-6200 www.bootranch.com/golf

25 Wolfdancer Golf Club 512-308-4770 www.wolfdancergolfclub.com 26. Landa Park Golf Course 830-221-4350 landaparkgolfcourse.com 27 La Cantera Golf Club www.lacanteragolfclub.com 210-558-4653 28 The Quarry Golf Club 210-824-4500 www.quarrygolf.com 29 Golf Club at Briggs Ranch 210-670-9400 www.briggsgolf.com 30 Dominion Country Club 210-698-3364 www.the-dominion.com 31 Canyon Springs Golf Club 210-497-1770 www.canyonspringsgc.com 32 TPC San Antonio 210-491-5800 www.tpc.com/sanantonio 33 Cordillera Ranch Golf Club 830-336-3571 www.cordilleraranch.com/ cordillera-golf-club 34 Tapatio Springs Resort & Conference Center 830-443-9681 www.tapatioresort.com 35 Escondido Golf & Lake Club 830-598-7800 www.escondidotexas.com 36 Horseshoe Bay Resort 877-611-0112 www.hsbresort.com/activities/ golf

O T L G O L F. C O M

OTL / ADVERTIZER INDEX

Austin Infiniti 512.220.0920 austininfiniti.com Barons Creekside 830.990.4048 baronscreekside.com Boot Ranch 830.997.6200 Bootranch.com Covert Cadillac 512.583.3000 covertcadillac.com

Lady Bid Johnson Golf Course 830.997.4010 golffredericksburg.com

City of Bryan 979.776.0133 bryantx.gov/golf

Mercedes-Benz of Austin 512.454.6821 mercedesbenzofaustin.com

Christopherâ&#x20AC;&#x2122;s World Grille 979.776.2181 christophersworldgrille.com

The Resort at Schlitterbahn 855.847.4394 schlitterbahn.com

Gruene Mansion Inn 830.629.2641 gruenemansioninn.com Habana House Cigars 512.447.9449 habanahousecigarlounge.com

O T L G O L F. C O M

La Cantera 210.558.6500 lacanteraresort.com

Landa Park Golf Course 830.221.4340 landaparkgolfcourse.com

Escondido Golf & Lake Club 830.598.7800 escondidotexas.com

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Kapalua 1.877.527.2582 golfkapalua.com

Cascata 702.294.2005 golfcascata.com

Dave Pelz Scoring Game School 800.833.7370 pelzgolf.com

Horseshoe Bay Resort 844.236.6136 hsbresort.com

Rio Secco 702.777.2400 riosecco.net Shweiki Media 512.480.0860 shweiki.com TPC San Antonio 210.491.5829 tpc.com/sa-fall Zoltan David 512.372.8888 zoltandavid.com