OTL Fall Issue 2020 by OTL Magazine

Escondido golf and lake club A legacy of elegance BUNKER 55 EXCLUSIVE LOOK CALLAWAY GOLF CEO CHIP BREWER SEDONA, AZ FOR YOUR SOUL

12 Contents Volume 18, Issue 1

FEATURES 12

TAKE 3 Escape to Sedona, AZ. Your body and spirit are drawn to its magnetic energy. Katie Soltas

a’BOUZY It’s not everyday you can have champagne with friends, but it’s commonplace here. Cheers! Richard Arebalo

ESCONDIDO GOLF AND LAKE CLUB After 14 years, this property continues to improve. Amenites, location and prestige make Escondido special in so many ways. Art Stricklin

Escondido golf and lake club A legacy of elegance BUNKER 55 EXCLUSIVE LOOK CALLAWAY GOLF CEO CHIP BREWER SEDONA, AZ FOR YOUR SOUL

ON THE COVER Sunsets accentuate the beauty of this Hill Country jewel.

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PHOTO BY CHRISTINA GANDOLFO

Volume 18, Issue 1

COLUMNS 18

FITNESS Get on the offense when it comes to your fitness.

HEALTHY LIVING The importance of rest and recovery. Give your body the rest it deserves.

PUTT FOR DOUGH Saving for your retirement and your child’s college at the same time.

DRIVE FOR SHOW 2020 Range Rover PHEW is a new road traveled for the iconic luxury SUV.

MIND GAME Golf requires a mind and body connection.

BUCK’S TIPS Technology has changed the way we teach golf for the better.

ON YOUR GAME One on one with Callaway golf CEO, Chip Brewer.

WINE Reisling is the Swiss army knife grape.

TRAVEL Mountain golf and raw nature beckon you to Vail Colorado.

CIGARS Cigars are more than a puff here and there, it’s a lifestyle.

THE SWEET SPOT Its existance has whispered about in exclusive circles, it does exist. Bunker 55.

From the Publisher I just TESTED POSITIVE, for LIFE-2020

void.

he OTL brand is always about the best and enjoying what life has to offer. We have never gone down the road of pessimism or political tribalism. We are aware of Covid-19 and the affect it has had on 2020. We have chosen not to talk Covid-19 ad nauseum in this forum. There are 24-hour media outlets that can fill that

At the time of this letter, there isn’t a cure for the virus. 2020 is almost in the books. We have made another trip around the sun. It has been a challenging year. Living during 2020 has felt like living in the “upside down” (see ‘Stranger Things’ for reference). It has been a time for changing roles. Those of us of a certain age have had to deal with aging parents. Once upon a time, they took care of us now we are having to help with their healthcare needs. We are seeing them in a different light. They need us now to help carry the load. It’s tough seeing them vulnerable when they once seemed invincible. Your kids have grown up before your eyes. Kids that once needed to be carried and cared for, now have graduated or have moved into adulthood. They are children no more. I have empathy for the class of 2020, both college and high school. We told them to be patient growing up and they would have their time. How many times have you told a child to be patient or you can’t go out just

yet? We said your time is coming. “This is the best time of your life,” it was for us. The year 2020 ripped those anticipated experiences from them and gave them an unexpected, alternative version of reality. They feel cheated. But through it all, we persist. Life always finds a way. Our experience tells us, things will improve. During the last few months, we have adapted. We spent more time with our family. We have reached out and told others what they mean to us and how much we love them. That’s a great thing. I spent time with my father, who has had his own special set of challenges. His overwhelming, indomitable positive spirit has been infectious. His sheer determination is what inspired me to write this letter. It is my hope that his fire that ignited these words will spark you to move forward with love, compassion, and hope. In this issue, Katie Soltas visits Sedona, Arizona. It’s breathtaking, majestic, and soul nurturing. We dined at a’Bouzy in Houston. Not far from downtown, it’s a place where champagne flows nightly. Great atmosphere and great food. The next day, we headed up highway 290 and visited the much talked about Bunker 55 inside the gates of The Clubs at Houston Oaks. It’s high tech and only a few eyes have gazed upon it. We descended into the heavily guarded underground lair and gazed upon its contents. We have pictures proving its existence. We kick off Fall with a fantastic issue. You’ll want to read every word. Be Safe. Enjoy.

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

TRAVEL EDITOR KATIE SOLTAS

ASSOCIATE PUBLISHER Natalie Kalbas

TEACHING PROFESSIONALS Brech Spradley, Buck Mayers

@otlgolf

otlgolf.com

CONTENT SPECIALISTS Joel McColl PHOTOGRAPHERS Kevin Chin, Loui Shaya CONTRIBUTING WRITERS Michelle Keller, Leslie Sosa, Micah Boswell, Art Stricklin, Tony Schlotzhauer, Tara Maloney INTERNET & DIGITAL Katie Soltas, )Karen Kreeps

FOR ADVERTISING OR EDITORIAL INQUIRIES

512.657.7533 pr@otlgolf.com

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. Â©2020 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.

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Heal Your Mind and Body in

Red Rock Country STORY BY KATIE SOLTAS

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Outdoor dining with panoramic vistas of the Red Rocks at Che Ah Chi.

PHOTO PROVIDED BY ENCHANTMENT

he global pandemic has left much of the world with the desire to hit the “reset” button in 2020. This feat is quite possible in Sedona, Arizona, thanks to its fabled significance as a place of healing energy and new beginnings. The isolated, desert town of only 10,000 people is surrounded by the protected Coconino National Forest in the Verde Valley, just two hours north of Phoenix. Once you arrive in Sedona, there is a magnetic energy among the natural rust chimney rocks, open blue skies and green vegetation that beckons you to find renewal in nature. It’s a wellknown fact that Sedona’s luxury spa and wellness industry has grown within the last 20 years, but many are not familiar with the metaphysical and scientific explanations behind this development. Sedona’s New Age movement began in the 1970s as the theory of the healing vortex meditation sites was introduced, bringing in psychics, spiritual healers and natural medicine practitioners from all over the world. The four major vortexes in Sedona are Boynton Canyon, Cathedral Rock, Bell Rock and Airport Mesa, and all are accessible by hiking and mountain biking trails ranging from easy to difficult. Vortex sites are defined as enhanced energy locations that facilitate prayer, meditation, mind/body healing and exploring the relationship with your soul and your divine, according to Pete A. Sanders, Jr., founding board member of the Sedona Metaphysical and Spiritual Association. A naval veteran and Massachusetts Institute of Technology graduate in BioMedical Chemistry and Brain Science, Sanders moved to Sedona in 1980 and founded the nonprofit, Free Soul, which shares skills to help people be their own best teachers and harness self-discovery. For skeptics of the New Age theology, scientific theory behind Sedona’s healing qualities is more relatable and lies within its color palette. Sanders explains that the neurostimulating red rocks enhances creative thinking and problem solving; the green cacti, agave and pines provoke a sense of hope and renewal; and the vast blue skies and winding creeks of the region incites a soothing feeling of serenity and purpose. The luminescence of Sedona’s night sky rivals its vibrant daytime color phenomenon. “You can actually see the Milky Way at night, as Sedona is part of International Dark Sky Cit-

Southwester n-inspired guest casitas at Enchantment Resor t.

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L’ A u b e r g e G a r d e n C o t t a g e i n t e r i o r.

Modern day resorts, destination spas and golf clubs aim to share the beauty and benefits from these natural landscapes in Sedona. From the creeks to the canyons, Sedona’s top resorts take guests to the source of the healing energy, beginning with Enchantment Resort in Boynton Canyon, one of the most powerful vortex sites. Enchantment Resort is about a 15-minute drive into the town of Sedona. Built in 1987, Enchantment recently completed a refresh to its 218 guest rooms and well-appointed suites with private decks and fireplaces with new furnishings and décor to embody an authentic Southwestern flair. The resort’s signature restaurant, Che Ah Chi, translates to “red rocks” with panoramic vistas of the canyon with floor-to-ceiling windows. The Southwestern and indigenous-inspired menu created by Executive Chef José Martinez features regional game options and local produce from Native American farms with flavors of the Verde Valley such as bison with heirloom carrot dumplings and corn fritters. Che Ah Chi pairs these plates with an advanced sommeliercrafted wine list and cocktails like the Pink Cadillac, a Sedona twist on a prickly pear margarita. This summer, Enchantment also finished construction on a 4,000 squarefoot Trail House within its Adventure Center where guests can take advantage of the resort’s location nestled in the Coconino National Forest. With guides on hand to act as adventure concierges or private tour guides by request, guests can first learn about the history of Boynton Canyon, its terrain and wildlife, and then hit the trails via mountain bike or on foot. A full bike shop is equipped to PHOTO PROVIDED BY ENCHANTMENT

PROVIDED BY L’AUBERGE DE SEDONA. PROVIDED BY L’AUBERGE DE SEDONA.

Cress on Oak Creek.

ies,” said Sanders. “All the streetlights point down, which reduces the light pollution and allows people to have that sense of timeless wonder seeing the heavens.” Although the vortex theories are relatively modern, the idea of Sedona as a sacred setting is literally carved in ancient history in cliff dwellings, dating back to the sixteenth century by indigenous people of the Sedona region including the Hopi, Navajo, Western Apache, Havasupai and Yavapai nations. There is evidence in local petroglyphs to show that natives would perform religious ceremonies in the Sedona region and its vortex sites but lived in a ring-like pattern around the area out of respect for its spiritual power, as told to OTL by local cultural specialists. To view cliff dwellings and rock art, Sedona guests can visit Coconino National Forest Red Rock Ranger District Heritage Sites such as the Palatki Red Cliffs Heritage Site and the Honanki Heritage Site Cliff, and Verde Valley National Monuments including Montezuma’s Castle.

S u n s e t s a t S e v e n C a nyo n s G o l f.

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PHOTO PROVIDED BY SEDONA GOLF RESORT.

Hole number 10 at Sedona Golf is the most photographed in the Southwest.

prepare athletes of every level. For golfers in pursuit of their version of self-renewing greenery, Enchantment has a relationship with Seven Canyons Golf Course – exclusive to resort guests and its highend community residences. Founded in 1961 and designed by PGA champion and noted golf course architect Weiskopf, the red rock views are unrivaled on this award-winning 200-acre course. Travelers who seek a luxurious and relaxing experience after a long day on the trails or fairways will relish the crown jewel of Enchantment: its destination spa, Mii amo, which translates to “one’s path or journey.” For utmost privacy, this wellbeing center is only open to Enchantment guests and those who book a “journey,” or a three-night minimum stay in one of the center’s casitas. Mii amo interweaves the cultural importance of Boynton Canyon and its tale of the mystical Kacina Woman into its treatments and ambiance. According to Yavapai-Apache legend, a daughter of a tribesman was placed in a hollowed out log to protect her from a prophesied destructive flood. Her log stopped in Boynton Canyon, where is where life is said to begin again. “The Canyon walls reflect an unwavering sense of strength that is the same strength found in all of us,” said Jim Root, general manager at Mii amo. “Sometimes we misplace or let people borrow that strength, and the Canyon can be a place of renewal.” He continued, “Mii amo welcomes people who desire to seek inward and explore some

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of these feelings and emotions of uncertainty and receive all that is here for them.” Enchantment’s rates range from $565 to $625 throughout the year. Visit Enchantmentresort.com for more information. Situated on the shores of meandering Oak Creek is L’Auberge de Sedona, within walking distance to Sedona’s famed shopping and dining district, Uptown. This creekside haven is ideal for the epicurean traveler to escape in quiet reprieve with luxurious amenities and life-enriching experiences including in-house artist viewing, daily yoga and wildlife feedings. “Designed to enhance guest interaction with nature instead of detracting from it, our property seeks to honor and accentuate natural beauty in every possible way,” said Tobby Rau, general manager at L’Auberge. The resort was originally built in 1984 with a dozen cottages on the creek banks that were once home to an apple orchard, with some of the trees still intact today. L’Auberge’s signature restaurant, Cress on Oak Creek, sits upon property that was adjacent to Sedona’s first homestead started by Frank and Nancy Owenby in 1893 – talk about farm to table! The elegant waterfront eatery, led by Executive Chef Frank Desplechin, offers a romantic and peaceful atmosphere with wine-forward, Southern-European cuisine. While the acclaimed sommelier-composed wine list pulls diverse, high-quality wines from all over the world, Cress also supports Arizona’s ever-growing wine scene from wineries

in Verde Valley (just 25 minutes away) and the state’s southern wine regions in Cochise County and Sononita. The resort has grown over time, now home to 62 freestanding suites and cottages throughout 11 acres with private soaking tubs, outdoor showers, expansive decks and private entrances. A main lodge houses 21 guest rooms all with their own private deck or balcony, plus a shared pool with a jetted hot tub and an art gallery for guests to enjoy, curated by the Goldenstein Gallery. L’Apothecary Spa at L’Auberge offers an assortment of spa services, with the most intriguing being the Quiet Mind treatment, in which the therapist works with the guest to learn breathing exercises that will allow the guest to truly quiet their mind and focus on relaxation. In the past, L’Auberge has also hosted geologists and vortex experts on-hand at the resort to grace guests with their knowledge, but this has paused at press time to focus on guest safety following the pandemic. Resort leaders hope to resume these activities in the future. Nightly rates range at L’Auberge from $300 to $1,600 depending on the season and type of accommodation. L’Auberge does not have an official golf partnership but works with top golf courses in the area such as aforementioned Seven Canyons and the Sedona Golf Resort, located just minutes away from Oak Creek. With a sweeping backdrop of two vortex points, Cathedral Rock and Bell Rock, the par 71 course is as challenging as it is stunning. The championship Troon course is widely considered one of the world’s most unforgettable golf experiences. “Our signature hole is number 10 and is considered ‘the most photographed par-3 in the Southwest’ but my personal favorite is (hole) number six,” said Jeremy Hayman, general manager at Sedona Golf Resort. “It is an unassum-

ing uphill par-4, but when you get to the green, turn around and look back toward the tee box, it is one of the greatest views in Sedona. Period.” In contrast to its visitor numbers, Sedona hasn’t grown much in population over the last several decades, as the protected forestlands encompassing the town limit suburban sprawl. But Sedona has undergone major self-improvement and has built upon its foundation. The town’s economy capitalizes on its strengths including art, culinary experiences and unique boutique concepts. Small, independent businesses thrive here, from art galleries, spiritual healing services and fine jewelry stores to breweries, wine bars and souvenir shops. Although locals are happy to welcome guests back after the pandemic slowed the tourism business down, they encourage everyone to show stewardship for the land. Over-tourism, especially among the vortex sites, can create challenges. To take the path less traveled, check out sedonasecret7.com for a list of local favorite hiking and biking trails, compiled by the Sedona Chamber of Commerce & Tourism Bureau (SCC&TB). The community is in the process of connecting 420 miles of trails in the rugged landscape surrounding Sedona as well as enhancing transit and multi-modal access around the town – including access to public art. Sedona touts an impressive number of resident artists, according to Jennifer Wesselhoff, president of the SCC&TB. “People are drawn to Sedona for the beauty and that emanates through their art including performance, visual art, creative writing and more,” said Wesselhoff. “The wellness and artistic side of Sedona are so intertwined, and began with the native tribes who left their artwork on the sandstone formations surrounding us.”

PHOTO PROVIDED BY THE SEDONA CHAMBER OF COMMERCE & TOURISM BUREAU.

A relaxing hike in the red rocks surrounding Sedona.

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On the Offense OTL / FITNESS

STORY BY LESLIE SOSA

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The best way to make sure you stay protected, whether you’re playing a contact sport, testing the waters with the stock market, or in any type of physical combat, whatever it may be: attack before being attacked. No one wants to try to score more points exclusively if their team is suddenly losing, it would be foolish to only try to get as far ahead as possible once you’re behind. Have you ever watched a boxing match and seen a successful fighter get demolished before he throws some punches? Yikes, I hope not! This same mentality should be taken when it comes to injury prevention and taking care of our bodies. Let’s skip the obvious topic of nutrition since most of us seeking to obtain or maintain a healthy lifestyle know how important it is to fuel our bodies with proper nutrition, let’s jump right to hydration. It’s nothing novel that water is good for you and crucial to proper nutrition absorption, but what about energy drinks and soda? Anything with caffeine is going to dehydrate your body; energy drinks are especially ones to watch out for as they are advertised to have excess amounts of caffeine. Water makes up the majority of muscle and cartilage in the body and if you aren’t sufficiently hydrated, your body will pull water from other places to nourish itself as needed. This could mean taking water away from muscles and cartilage, weakening them and making them more prone to injury.. An easy rule of thumb as to how much you should drink on an average day is to consume half of your body weight in ounces; however, if you are active or in the heat, more water is undoubtedly necessary. Another way to start protecting your body from premature aches and pains is to keep off excess weight. Each of our bodies is unique and designed to carry an approximate amount of weight, but when overtaxed, our joints may suffer and have extra pressure on them without the muscle to support it. On the other hand, being underweight is not ideal either, as this could hinder muscle

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mass to support your joints to be strong, stable, and have longevity. Some exercises that are easy on the joints include yoga, pilates, swimming, walking on a treadmill or in the pool, and biking. In addition to staying properly hydrated and maintaining a healthy weight, adequate warm ups and cool downs are also keys to preserving your muscle and joint health. I know it’s not everyone’s favorite part of their workout routine, but it is so important that we take a few minutes before and after, to prepare and care for the muscle groups being worked. Failure to warm up and stretch could put your joints and muscles in jeopardy. Warming up doesn’t have to mean jogging on the treadmill every single time before you exercise, in fact, it’s most beneficial to be mindful of your warmups that they not only get your blood pumping and body loose, but focus on the movements you will be doing. For example, before deadlifts, one may like to row 500 meters and then spend a few minutes stretching their lower body and hips followed by a warm up set with light weight to make sure the body is properly engaged and muscles are activated at the right time. When finished with your workout, make sure to similarly stretch and alleviate your muscles. I know that oftentimes we are in such a hurry to get to the next place, but when a few extra minutes of stretching takes place, I feel so much better mentally and physically. Find two of your favorite relaxing songs and add them to the end of your playlist to fully enjoy your cooldown and stretching. Lastly, listen to your body. Learn to decipher the cues and differentiate between muscle soreness and actual pain that could require rest or medical attention. Drink water before you’re thirsty, take an extra rest day if you’re feeling drained or overwhelmed, and most of all, be proactive about caring for your body. After all, you are a powerful, capable being that should be celebrated and esteemed.

H E A LT H Y L I V I N G / OTL

The Importance of Rest and Recovery STORY BY MICAH BOSWELL

FINALLY! The gyms have reopened and you’ve been crushing your fitness goals the last few weeks. Suddenly, your body hits a wall. You decide to take a few days off to relieve your sore muscles and, before you know it, you’ve missed three whole weeks. What if I told you there are ways to heal your body before “hitting the wall” and quitting? Many people quit the first few weeks when starting their fitness journey. In my own experience, there were times my body felt DRAINED. Luckily, it doesn’t have to be this way. Thanks to my amazing coaches, I have learned how to properly rest and recover my body and I want to pass that along to you. To know how to rest properly, I want to give a basic understanding on how muscles grow. First of

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all, the body can endure a lot of stress and muscles essentially grow by being broken down during strenuous workouts. The body repairs the brokendown muscles by fusing them back together. This is how your muscles build and tone. Not having the appropriate amount of rest in between workouts leaves us without any recovery and leads to very fatigued muscles. We want to avoid this, because fatigued muscles prevent us from achieving our goals and, will most likely, result in injury. Active rest days help our bodies recover after a series of intense training. This allows muscles the time they need to heal and grow. However, these rest days do not mean sitting on your bum not doing anything. There are several low impact activities you can do to keep moving while giving

healthy living

>>RECIPE

even veggies. It is a sweet treat that does so much good for your body. Fruits like berries are rich in vitamins and antioxidants that aid in fighting inflammation. Berries are also high in glycogen which helps replenish what your muscles used during your long hours of exercise. Fruits such as avocados and bananas are high in potassium and are great in smoothies. They help the body recover by aiding in the regulation of fluid balance and muscle contractions. Rehydrating will rid the aches and pains after a hard week of working out. I personally like to add yogurt to my smoothies for added protein because, you guessed it, it helps with muscle recovery. Yogurt naturally carries probiotics that are great for your overall gut health. It’s a win, win. Here’s to resting adequately to prevent injury or quitting towards our fitness goals when we’re getting tired. Find what rest works best for you whether this is a full day off or an active rest day. When you need a pick-me-up, or even a sweet treat, fuel your body properly with natural and delicious whole foods that help you recover. When you love your body, it will love you back, and good things will follow. • 1 frozen Banana • ½ of a Dragon fruit • ½ cup black berries • ½ cup strawberries • ¼ cup coconut water • ½ cup milk of choice • ½ cup Greek Yogurt • ½ cup to 1 cup of ice (personal preference) Instructions: Add all ingredients to a blender. Top with whip cream, nuts, semisweet chocolate chips, or shredded coconut to garnish.

your body a break. A few examples include, but are not limited to, walking, swimming, rowing and yoga. I prefer doing yoga when my body is feeling depleted. Yoga helps stretch my fatigued muscles. Stretching also relieves built-up lactic acid while remaining gentle on tired, worn-out joints. Yoga also helps the blood flow through your tired muscles which is an added benefit for recovery and cardiovascular health. By remaining active with a low impact activity, you will be able to give your muscles time to rebuild torn muscle fibers. Yoga stretching also increases energy levels, which is great for a tired and/or burnt out body. A second part of allowing your body to recover is by properly fueling it. I prefer a smoothie that’s rich in fruits and whole foods as my go-to-body-fuel on a daily basis. I make my smoothies with fruits, yogurt, milk and

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OTL / PUTT FOR DOUGH

Saving for Retirement and a Child’s Education at the Same Time STORY BY AUSTIN ASSET

You want to retire comfortably when the time comes. You also want to help your child go to college. So how do you juggle the two? The truth is, saving for your retirement and your child’s education at the same time can be a challenge. But take heart — you may be able to reach both goals if you make some smart choices now. Know what your financial needs are. The first step is to determine your financial needs for each goal. Answering the following questions can help you get started: For retirement: • How many years until you retire? • Does your company offer an employer-sponsored retirement plan or a pension plan? Do you participate? If so, what’s your balance? Can you estimate what your balance will be when you retire? • How much do you expect to receive in Social Security benefits? (One way to get an estimate of your future Social Security benefits is to use the benefit calculators available on the Social Security Administration’s website, www.ssa. gov. You can also sign up for a My Social Security account so that you can view your online Social Security Statement. Your statement contains a detailed record of your earnings, as well as estimates of retirement, survivor’s, and disability benefits.) • What standard of living do you hope to have in retirement? For example, do you want to travel extensively, or will you be happy to stay in one place and live more simply? • Do you or your spouse expect to work part-time in retirement? For college: • How many years until your child starts college? • Will your child attend a public or private college? What’s the expected cost?

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• Do you have more than one child whom you’ll be saving for? • Does your child have any special academic, athletic, or artistic skills that could lead to a scholarship? • Do you expect your child to qualify for financial aid? • Do you plan to cover the entire cost, or would you like the child to bear some of the responsibility? Many on-line calculators are available to help you predict your retirement income needs and your child’s college funding needs. Figure out what you can afford to put aside each month. After you know what your financial needs are, the next step is to determine what you can afford to put aside each month. To do so, you’ll need to prepare a detailed family budget that lists all of your income and expenses. Keep in mind, though, that the amount you can afford may change from time to time as your circumstances change. Once you’ve come up with a dollar amount, you’ll need to decide how to divvy up your funds. Retirement takes priority Though college is certainly an important goal, you should probably focus on your retirement if you have limited funds. With generous corporate pensions mostly a thing of the past, the burden is primarily on you to fund your retirement. But if you wait until your child is in college to start saving, you’ll miss out on years of potential tax-deferred growth and compounding of your money. Remember, your child can always attend college by taking

out loans (or maybe even with scholarships), but there’s no such thing as a retirement loan. If possible, save for your retirement and your child’s college at the same time Ideally, you’ll want to try to pursue both goals at the same time. The more money you can save for college bills now, the less money you or your child will need to borrow later. Even if you can allocate only a small amount to your child’s college fund, say $50 or $100 a month, you might be surprised at how much you can accumulate over many years. For example, if you saved $100 every month and earned 8% annually, you would have $18,415 in your child’s college fund after 10 years. (This example is for illustrative purposes only and does not represent a specific investment. Investment returns will fluctuate and cannot be guaranteed.) If you are unsure about how to allocate funds between retirement and college, a professional financial planner may be able to help. This person can also help you select appropriate investments for each goal. Remember, just because you are pursuing both goals at the same time doesn’t necessarily mean that the same investments will be suitable. It may be appropriate to treat each goal independently. Help! I can’t meet both goals If the numbers say that you can’t afford to educate your child or retire with the lifestyle you expected, you’ll probably have to make some sacrifices. Here are some suggestions: • Defer retirement: The longer you work, the more money you will earn and the later you’ll need to dip into your retirement savings. • Work part-time during retirement. • Reduce your standard of living now or in retirement: You might be able to adjust your spending habits now to have more money later. Or, you may want to consider cutting back in retirement. • Invest more aggressively: If you have several years until retirement or college, you might be able to earn more money by investing more aggressively (but remember that aggressive investments mean a greater risk of loss). Note that no investment strategy can guarantee success.

• Expect your child to contribute more money to college: Despite your best efforts, your child may need to take out student loans or work part-time to earn money for college. • Send your child to a less expensive school: You may have dreamed your child would follow in your footsteps and attend an Ivy League school. However, unless your child is awarded a scholarship, you may need to lower your expectations. • Think of other creative ways to reduce education costs: Your child could attend a local college and live at home to save on room and board, enroll in an accelerated program to graduate in three years instead of four, take advantage of a cooperative education where paid internships alternate with course work, or defer college for a year or two and work to earn money for college. Can retirement accounts be used to save for college? Yes. Should they be? That depends on your family’s circumstances. We generally discourage paying for college with funds from a retirement account; even more so if using retirement funds for a child’s college education will leave you with no funds in your retirement years. With that said, you can certainly tap your retirement accounts to help pay the college bills if you need to. With IRAs, you can withdraw money penalty free for college expenses, even if you’re under age 59½ (though there may be income tax consequences for the money you withdraw). However, with an employer-sponsored retirement plan like a 401(k) or 403(b), you’ll generally pay a 10% penalty on any withdrawals made before you reach age 59½ (age 55 or 50 in some cases), even if the money is used for college expenses. There may be income tax consequences, as well. (Check with your plan administrator to see what withdrawal options are available to you in your employer-sponsored retirement plan.) College is a big hurdle, and if history is any indication of what is to come, costs could continue to rise. As with any goal, consistently saving is usually the best strategy. At Austin Asset, we are Fee-Only Financial Advisors. We seek to bring clarity and purpose to wealth through authentic and enduring relationships.

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S FA EP L LT E IMS B SE URE / 2O0 C 20 TOBER 2020

drive for show

The 2020 Range Rover PHEV is a new road traveled for the iconic Luxury Sport Utility Vehicle. This is the first time this nameplate has offered a plug-in hybrid option. The new Range Rover PHEV is a super sexy, luxurious SUV designed bumper to bumper to impress the best. There is no doubt that Land Rover was not just going to stand on the sidelines while other luxury brands attack the plug-in hybrid market. The exterior of the 2020 Range Rover PHEV does not veer course from its familiar style queues known in almost every corner of the globe. There are two options for the 2020 Range Rover PHEV, the HSE and Autobiography. The HSE is nothing shy of excellence defined by a long list of standard features ranging from 20-inch wheels, an adaptive air suspension to the Terrain Response 2 off-road system. All this is under a panoramic sunroof. Driver and passengers are kept cozy with heated front and rear seats, tri-zone climate control and large seats all wrapped in leather. There is plenty of technology features that provide safety and entertainment including Wi-Fi hotspot, Apple Car Play and Android Auto functionality, emergency braking, blindspot monitoring and lane departure warning. The Range-Rover Autobiography tops out the PHEV model. It offers up many more features both for comfort and performance including an active locking differential, a 360-degree parking camera, upgraded leather upholstery, heads up display and a 29-speaker Meridian sound system.

On the road the Range Rover PHEV provides a comfortable road experience. Powered by a turbo-charged 2.0-liter four cylinder engine and an electric motor producing nearly 400 hp and 472 lb-ft of torque the Range Rover PHEV reaches 60mph just under 7 seconds. Fuel economy ratings for the Ranger Rove PHEV has a 24.0-gallon fuel tank that provides along with the electric motor 42 combined city/highway MPGe, 19 combined city/ highway miles-per-gallon (gasoline only). The PHEV pricing starts around $97,250. If you do a lot of shorter trips and have access to charging then this 2020 Range Rover PHEV is a must see on your test -drive list of vehicles. DRIVERSIDE VEHICLE REVIEWS

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a’Bouzy Generally, a place specializing in Champagne is a rare thing (ok, less unusual in a place like River Oaks, Houston) but, finding one with a huge curated selection, and known for having great prices, is one in a million…. throw in great oysters, grilled steaks, and an outrageously good “doughnut,” and you have a’Bouzy at 2300 Westheimer, between Kirby and Shepard. STORY BY RICHARD AREBALO FEATURES EDITOR / OTL MAGAZINE

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Named after the small village of Bouzy on the southeast edge of the Montagne de Reims in Champagne, a’Bouzy is the brainchild of Shawn Virene, long known in Houston for his success and great wine skills at River Oak’s Brasserie 19. The restaurant’s style is mostly rustic French with exposed brick, reclaimed wood, a profusion of plants, and lots of vintage champagne buckets, but a few modern touches really stand out. To the right of the entryway is a long backlit marble wall that functions as a wine display. It’s loaded with Champagne bottles and practically screams photograph me. Also, above the main dining room is a profusion of clear glass globes hung to give the impression of Champagne bubbles. As you enter, your first thought is that this place must be perfect for celebrations, and indeed we could see a few tables were hosting small birthday parties. We were greeted by no fewer than three of the staff and got a table nicely away from other folks. (social distancing is well enforced) - In cooler weather, a’Bouzy’s street-facing patio is another popular and a good option. The restaurant’s wine list is on a tablet, and given its (physical) 41 pages, it makes far better sense. It’s easy to navigate and is well organized. There are well over a thousand wines listed, including prestigious wines in every category and region from French Bordeaux and Burgundy greats, to California classics like Silver Oak, Opus One, and Colgin Estates. With a nod to Virene’s past success, the rosé selection is better than you’ll find in most places. Where else would you find a Methuselah of Rosé? (Chateau Peyrassol in an 8-bottle size!) As would be expected, over 300 Champagnes are available in bottles, magnums, and Jéroboams (4 standard bottles in 1,) and another 60 labels are available in fine sparkling, Cava, and Prosecco. The Champagne selections are particularly thoughtful – there were many options in price ranges starting from $48 for small format bottles through $2,100 for a prestige magnum. There are many well-known makers in the $60 to $90 range, and for deeper pockets, many spe30

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cialty Champagnes from $300 to $1,100. There are various examples from luxury makers like Dom Pérignon, Krug, and Salon, and many more from lesser-known greats like; Georges Laval, Philipponnat, and Egly-Ouriet. There are a few extraordinary 3-bottle “wine flights” like the René Geoffroy “Cuvée Millésime Extra Brut” featuring the; 2000, 2002, and 2004 vintages. It’s interesting to note that as large as a Jéroboam is physically, Champagne is produced in nine even larger sizes, topping out at forty bottles in one! Though the exact dates are unknown, various sources state that Bordeaux producers began using notable names for large format bottles in the 17th century while the Champagne region began using the biblical kings’ names for larger sizes starting only in about the 1940s. Saving the more exotic labels for another time, we opened the evening with a well-chilled bottle of Bollinger “Special Cuvée” Brut (usually a great go-to), followed by an even nicer Roederer Brut Premier. I must point out that both were very reasonably priced compared to retail, which is unusual in a restaurant, but also a Virene hallmark. We

had heard from several friends that a’Bouzy had great oysters, so we started with a dozen Malpeques from Prince Edward Island. These are relatively small oysters, but with a deep cup. They have a mild briny taste, great texture, and a lovely clean finish. They came with the traditional lemon wedges, grated horseradish, cocktail sauce, and mignonette sauce, but I truly enjoyed several without any accompaniment at all. (Five other varieties were available that evening ranging from Texas Gulf to several northeast favorites.) On an average evening, there are nineteen appetizers on the menu, making decisions pretty difficult. Moules Frites, Calamari, and an Avocado-Crab Salad were available alongside Tuna Poke, Gumbo, and Baked Oysters! We ordered the special Maryland-style crab cake with a remoulade and a terrific Tuna Watermelon. The latter sounds odd but is actually a Sushi bar special – small

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squares of watermelon topped with sashimi-grade bluefin tuna and garnished with a tiny dollop of caviar! (We could easily have had more than one of these plates.) Cold Champagne was perfect with both. A’Bouzy’s menu is “American with a nod to French style.” There are eleven standard entrée options ranging from Braised Rabbit and Stuffed Quail to a good N.Y. Strip and a Smothered Pork Chop. As would be expected, many Seafood selections are available with occasional specials. I chose the Smothered Pork Chop, which was tender and very generous, and my companions selected the New York Strip and the popular Stuffed Alaskan Salmon. The salmon was filled with a very good mixture of crab, shrimp, and brie and was perfectly baked. Though not exactly planned, all our mains continued to work with the Roederer Champagne. As generous as the entrées were, we couldn’t help but chose three desserts. My hands-down favorite was the Fresh donut holes. These were a bit larger than standard, rolled in cinnamon and powdered sugar, and served with a side of vanilla ice cream – think of it like a churro and a beignet had a beautiful baby.. (I wanted this again the next day.) An excellent dense Chocolate/Chocolate ganache cake and a Baked Apple Cobbler rounded the other orders, each with a scoop of ice-cream. We all drifted comfortably back to our hotels stuffed and happily full of Champagne. Each of us had heard of a’Bouzy form different sources and had been eager to try this unique restaurant. For the Champagne alone, the experience will warrant additional trips from Austin, the great food being a nice bonus.

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Mind and Body OTL / MIND GAME

Connection in Golf STORY BY BRECH SPRADLEY, PGA DIRECTOR OF INSTRUCTION BARTON CREEK GOLF ACADEMY

“I can’t take it to the course”….”I have been stuck at a 15 handicap for 15 years”….”I got nervous in the tournament and didn’t perform well”….These are all comments I have heard too many times to count over the years from new students who come to our Academy. There is never a quick answer because it depends on the person’s personality, skill level, practice habits, goals, attitudes, etc. My job is to help identify the best roadmap for improvement. One area of importance is the mind and body connection. Many people do not improve because they simply neglect the power of their thoughts. This tends to change as the skill level of the golfer goes up. The elite golfer is much more aware of the mind’s influence over their swing and short game performance, which is also why you see elite golfers working on their mental game more than recreational golfers. “All golfer’s think in pictures” – Dr. David Wright Consider times when a golfer stands on a certain tee box - no matter how poorly they’ve been playing – and rips the tee shot down the middle of the fairway. Conversely, when a golfer is playing great but finds there are certain tee boxes that create timidity and fear. This occurs because of the pictures in the golfer’s mind and the effect of those pictures on how the body performs. What we visualize during performance plays a major role in how we execute a shot. According to the Brain Imagining Center in San Antonio, Texas, visualization creates eighty percent of the neural pathways needed to perform a task. So, when you maintain images of a positive outcome and visualize your

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success, you are eighty percent on the way to achieving the goal. However, when you hold on to negative pictures and visualize a poor performance, you are also eighty percent of the way to achieving a negative result. Jack Nicklaus has said he never hits a shot, not even in practice, without having a very sharp, in-focus picture in his head: “First, I focus on where I want the ball to finish and imagine a white ball sitting up high on bright green grass. Then the scene quickly changes, and I see the ball going there: it’s path, trajectory, and shape, even its behavior on landing. Then there is a sort of fade -out and the next scene shows me making the kind of swing that will turn the previous images into a reality.” Start your road to better golf today by Visualizing Positive Outcomes!! Next time you play, stand six to eight feet behind every shot during your pre-shot routine. Visualize yourself performing the shot successfully and then imagine the flight or roll of the ball towards your target. You can even close your eyes to visualize, like PGA player Jason Day. I also recommend players practice visualization at home as well. Spend a few minutes of quite time going through the shots you want to play on the course. This is a valuable mental exercise that can improve performance. You will be more prepared and confident during the round with a game plan. You have “already” hit the great shot! Jack Nicklaus said he mentally visualized and played each important round of golf in his mind before the tournament. We can all learn something from an 18 time Major Champion! It’s time to start playing your best golf ever! Good luck!

OTL / BUCK’S TIPS

HOW TECHNOLOGY HAS CHANGED THE STATE OF INSTRUCTION TODAY

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STORY BY BUCK MAYERS One plane vs Two plane, Natural Golf, Lever Golf, Rotary Swings, Swing the Handle, Swing the Club Head, The Dog Wags the Tail, The Golfing Machine, Stack & Tilt, The 5 Lessons, Swing Like a Pro, and ON and ON. Are they right or are they wrong? Can we argue that many observations and opinions have not helped many golfers become better? It is obvious that ideology, methodology and opinions contribute to success. The better question is… have golfers improved consistently with all the technology, fitness, mental training improvements available? The answer is Yes & No. Why? The communication and information of “how to teach” typically has ideas and methods, the “what” to teach is most often opinion based and pseudo science. The physics and laws of motion are what they are. If you can skip a rock off water, you have experienced the laws of motion subconsciously. Playing golf is a right brain creative process. My meaning here is that understanding what you see and feel leads to a sound swing. A sound swing does not lead to understanding. The brain controls the body, the body controls the club and the club controls the ball. What has technology brought to golf? - CLARITY AND EDUCATION. Outside of equipment, fitness, mental aptitude and creative short game skills, we now have measurable, quantitative, scientific documentation of how the golf club and body move in space effortlessly, efficiently, and according to the laws of motion. Are there differences in the machine? We know from personal ball flight, conditions, body traits and mental strategies, styles may vary accordingly. However, why you hit it solid, straight or far according to physics will remain the same. Whether you shank, top, hit off the toe, fat, slice, pull, push, hook, high or low, we now can tell you why. Technology will enhance understanding, visual and sensation awareness or feel. The clubface, club path, angle of approach, centeredness of con-

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tact, and speed are the only influences of the ball’s flight. Technology arms every student and teacher with the cause of the effect – PERIOD! The swing is an action where certain things are caused to happen and certain things are allowed to happen. Faults arise in trying to cause what should be allowed. It is better not to guess! Technology observations of the best players in the world show superior kinematic sequence or how the club and body move in space efficiently without effort or thought. There is order but without conscious orientation to positions of the club or body. Sequence creates positions not vice versa. The best teachers in the game study learning styles, physical traits, club fitting, short game skills and the differences in the machine. But now we all can see and feel in real time, how the body and club move in harmony for consistent solid, straight and long golf shots with or without ideology, methodology or opinion. Golf is not a subject; it is a motor skill and we all, as human beings can improve our understanding, visual and sensation awareness according to physics and the laws of motion. I highly recommend you to experience all types of technology. Buck Mayers is the Director of Instruction at Escondido Golf & Lake Club in Horseshoe Bay, Texas. He can be reached at buckmayersgolf.com or 512.695.2270.

WHERE THE FINER THINGS ARE ALSO THE MOST FUN:

ESCONDIDO GOLF AND LAKE CLUB STORY BY ART STRICKLIN

When it comes to an anniversary, 14 years is traditionally celebrated by ivory or gold jewelry, but when it comes to Escondido Golf and Lake Club in Horseshoe Bay, the highest ranked course in Central Texas and the Hill Country, the Club is celebrating its 14th anniversary in a different manner. Further expansion and improvements to its already-impressive facilities will soon make one of the Southwest’s highest-ranked private country Club communities even better.

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A LEGACY OF EXCELLENCE Escondido has always had very high standards,” said Director of Instruction, Buck Mayers, one of the longest tenured employees at Escondido, which showcases an 18-hole Tom Fazio designed championship golf course, a massive Tuscan-styled clubhouse, extensive practice facility, performance center, a lakeside resort pool and full-service marina. “We are second to no one, when it comes to everything that relates to a great facility. I don’t see anybody better when it comes to getting the job done.” While Mayers has seen plenty of improvements in his 10-plus years at the award-winning facility, Director of Golf Penn Saad has been at the course less than 10 months, but has already discerned what makes Escondido so special. “We’re living at a time when attention is the new currency. We are creating new and more advanced ways to interact with our membership through various social media platforms. Our goal is to listen to the direct feedback from 40

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our members and continue to act on their wants and needs while exceeding their expectations even in these unexpected times,” Saad said. Saad added, “We have a great team in place to execute and create new and memorable experiences for our Members with JJ Wagner, as COO/General Manager, leading the way. It is a team effort, and we are all excited to take things to another level in this newest era of technology and creative programming.” LUXURY LAKE LIVING While Escondido’s celebrated championship course, which has hosted several top amateur events along with regular fun outings between members and their guests, will always be the centerpiece, the luxury private Escondido Golf and Lake Club recently announced an expansion to its extensive marina program. Soon Escondido will launch a new boat storage, initially offering 20 units capable of storing boats up to 30ft. A special concierge service will be available to have your boat waiting for you at the dock prepped with any special

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requests you can imagine for your time on the constantlevel, 21-mile long Lake LBJ. “Our goal for 2021 and beyond is to provide an everimproving level of service and experience at Escondido for members and guests,” said COO/General Manager J.J. Wagner. “We’re thrilled with our highest ever ranking in The Dallas Morning News, but that is only momentum for higher rankings and higher service levels for this special place.” Meaning “hidden” in Spanish, the name Escondido says much about this amazing community. Set back from the fast pace of everyday life by a cobblestone entrance lined with monumental oaks, native grasses and dramatic granite outcroppings; this escape of unmatched charm awaits in the beauty of the Texas Hill Country. Escondido

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members describe it as the Escondido Experience –an irresistible draw to a place you never want to leave. UNPARALLELED GOLF Escondido, opened in 2006 in scenic Horseshoe Bay (just 50 miles west of Austin) and has been steadily improving in course conditions and hosting prestigious events. The par-71 layout plays to 7,165 yards from the back tees, but can be played from a variety of tee locations. Much of the year, the course, which winds gracefully through the adjoining community, is surrounded by wildflowers and dozens of hardwoods along with plenty of natural, spring fed lakes and well-stocked comfort stations. It starts off gracefully with a pair of mainly-straight par 4 holes, but gradually brings all kinds of shots and all

kinds of challenges into play. Fazio is a master of not repeating hole types and for not allowing cart paths or offcourse homes to intrude into the golfers’ vantage points. The renowned championship course was recently ranked 5th in the statewide Dallas Morning News’ Texas Golf Course Rankings. It is the highest statewide ranking for any Austin-area course since Barton Creek opened in the Capital City in the 1980s. “We’ve done it the old-fashioned way,” said nationally renowned golf course superintendent Rodney Lingle, who’s spent 46 years perfecting his golf maintenance craft, including the last five at Escondido. “This is the best crew we have ever worked with. They are really talented and I’m just proud of what they have accomplished here with these awards.”

Before coming to Escondido, Director of Golf, Saad worked at some of the top private clubs in the U.S., along with a stint in New Zealand, but didn’t take too long to find out what makes Escondido special to raters, members and guests. “Escondido has a culture and environment that is not only unique and powerful, but also a perfect blend that makes every person who drives through our gates feel at home,” There are lots of great golf courses, facilities and amenities around the world, and while Escondido has the best of those categories as well, it is the membership and the staff at Escondido that really set us apart.” Each member of the Escondido team has stepped up and worked together to improve the overall project over the last 14 years, including the most important for some

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golfers - Food! Executive Chef, Gilbert Moore oversees an impressive array of food options from wedding receptions and formal dinners to what may be the most important to the golfers, the Smoke Shack. After nine holes of golfing challenges, players stop at the unique smokehouse next to the par 3 10th hole where native meats are grilled on a large outdoor grill and then served as a quick snack to hungry golfers. It’s another way Escondido separates itself from fellow private clubs as its famous halfway house Brisket Tacos were named the sixth best on-course food in America by Golf Digest. “The brisket tacos at Escondido Golf and Lake Club are the essence of slow food,” the magazine raved with a

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large photo of the tasty, coveted item, which is available daily at the 10th tee Smoke Shack. The Golf Digest goes on to explain the beef delicacy is “smoked daily over white oak and pecan harvested from the property… the meat has been brined for two days and smoked for another 24 hours.” Assuming you’re not too full to swing, the par 3 10th hole, forces you to thread your ball through a thicket of trees on either side of the fairway to a pear shaped green. Among the most memorable holes are Escondido’s closing stretches, like the par-3 15th hole, where a large lake takes up the entire left side of the fairway and curls dangerously all along the left side of the green. The finishing challenge comes on the par-5 18th hole

with water all the way down the left side with trees on both sides of the fairway and a green on which putts break toward the water. Golfers have three unique ways to arrive at the exclusive private home community. They can arrive by boat to the private Escondido harbor, which ties directly into the large, wooded community. Many members do that on a regular basis during the year, courtesy of the constant level Lake LBJ which laps the shores of the marina. Members and guests can also arrive by air to the huge private airport on a large landing strip overlooking the property - just seven minutes from Escondido’s stone façade and wrought iron gates. Or, if you want to be downright old-fashioned, you can traverse the scenic Farm to Market road which winds through the charming town of Marble Falls and leads you onward from the capital city of Austin or Texas’ metropolitan centers. LIVING THE DREAM Escondido is located in an inspiring Hill Country setting and surrounds enchanting Estate, Villa and Casita home sites. Comfortably located near both Austin and San Antonio, residents are able to enjoy an active local community, easy day trips to premier cities and renowned Central Texas towns; as well as an active social life with family and friends within their own private gated community. A limited number of homes and homesites are available within this exclusive and enchanting resortstyle enclave. Adding to the select choice of homes and home sites in Escondido is the waterfront extension of this stunning community, Lago Escondido. Available properties in Lago Escondido include premium lake front and lake view home sites. Featuring direct water access with un-

paralleled lake and hill country vistas, Lago Escondido is located just a short distance by boat or golf cart from Escondido Golf and Lake Club. Recently, Escondido Golf and Lake Club Member, Timm Baumann, an active Principal with Savannah Developers, in partnership with Tom Classen of Westway Custom Builders, secured several homesites in Lago Escondido to develop a collection of custom spec homes as well as build-to-suit opportunities for those homeowners with the desire for personal design and distinction. Timm says “there is something for everyone in this breathtaking big water big view community. The intention is to reimagine Lago Escondido by creating a largescale work of art where people, structures, and the existing landscape blend subtly into a harmonious community. Lago’s entire team is highly dedicated to preserving the stunning beauty and unique natural landscape of this amazing privately gated peninsula.” OK, so what you’ve heard is likely true. Escondido is the kind of place you go when you know you’ve already arrived, but that doesn’t mean it’s stuffy. Not by any means. For those who haven’t been through Escondido’s gates, the property owns a bit of a mystique, a marveledat reputation for elevating the concept of country club life as well as resort-style living. Once inside, one discovers this private club community is far less about pomp and status and all about making sure members make the most out of their time there- whether that’s for refreshing long weekends on the links or the water, or a quiet daily connection with the invigorating Hill Country setting. To learn more about one of the most unique and finely-appointed private golf and lakefront communities in Texas, visit www.escondidotexas.com.

The intention is to reimagine Lago Escondido by creating a large-scale wor k of ar t where people, str uctures, and the e x i s t i n g l a n d s c a p e b l e n d s u b t l y i n t o a h a r m o n i o u s c o m m u n i t y. I n f o r m a t i o n @ S a v a n n a h D e v e l o p e r s . c o m .

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OTL / ON YOUR GAME

OTL Q&A With Chip Brewer STORY BY ART STRICKLIN

East Coast native, former longtime Texan, current Californian Chip Brewer, has been the CEO of Callaway Golf since 2012, overseeing the company in trying, successful and now unprecedented times in the golf business.

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efore coming to Callaway, he spent nearly a decade in Texas as president and later CEO of Adams Golf with good friend and Texas golf equipment legend Barney Adams. Brewer, 56, got an MBA from Harvard, played college golf at William and Mary and has been involved in the game he loves for most of his life. He served as President and CEO at Plano-based Adams from 2000 to 2012. Brewer also has golfing kids who are part of the new generation Callaway is hoping to market to. Despite what some may think, being the head of a national golf company doesn’t constant green grass fun or mean unlimited rounds of golf, just a chance to play at some nice places with some good, new equipment and meet some very interesting people. He will occasionally play in LPGA or Champions Tour pro-ams with customers or play with one of the many Callaway pro endorsers. Brewer forgo his base salary for 2020 during the Global Pandemic, but recently all golf companies have seen record equipment sales with people stuck at home and looking to get outside. Callaway is now a partial investor in Dallasbased TopGolf which has several Texas locations and is part of several other lifestyle companies. The friendly and soft-spoken Brewer was happy to talk about the golf business, with OTL Senior Writer and longtime friend Art Stricklin, about paying, playing and being with some of the best players in the world and what the game means to his family. OTL: Golf seems to be one of the few sports which has seen a boom during the pandemic, what does that say about the game? CHIP BREWER: I’m glad to see golf start to come back. The game and the industry are cyclical, they will always come around. People want to be outside with friends and family. OTL: Talk about how you got started in this great game? CB: Growing up, around 12, I caddied and played at the local course (Huntington Valley, PA) most days. I remember it was always a pretty big deal to be asked to play with my dad. OTL: Now your kids are playing, what is that like? CB: It’s the part of the game I enjoy the most to see these guys starting to love the game the way I do. OTL: While golf is your business, it’s also your passion and now your family’s, what is that like to combine all of those?

on your game CB: We’ve had had a couple of three generation matches with my dad up at Pine Valley (New Jersey) where he is a member. My dad is 83, but he is still a low handicap, so we have a good time. OTL: Do you remember the first time your kids beat you on the course or has that happened yet? CB: I think l remember the year, the first time my son beat me on the course. I think he got an extra large Slurpee coming home that day. That was our regular stop. He didn’t always know where the ball was going, but when he hit it straight, I was in trouble. OTL: I’m sure a lot of parents wonder how you keep your kids interested in the game long term. Any ideas? CB: Speaking as a golfer and golf dad, not a golf CEO, I think the biggest threat to the game is time and the video games the kids have. It’s harder and harder to find 5 hours to go play golf and it’s tough to get the kids away from the computer. We (Callaway) are investors in TopGolf and I think that is a fantastic idea and fantastic product which has great promise for the future of the game. OTL: People may not understand the hard work that goes into being a golf company, but I’m guessing you do get to hit some new Callaway gear? CB: Sure, I’m sometimes bringing new gear out to the range. and I’m always looking to see what new stuff we have. The guys (sons) also have helped me with that out here in the past. OTL: I’m guessing you have a consistent golf set from the same company? CB: No question, I’m a Callaway player, I play them all. We have a putter line so I have that as well. We have great equipment and golf balls, which I also play. OTL: What about the golf equipment cycle with companies always coming out with new and improved models. CB: That has certainly changed a lot from once every 2-3 years to once a year and sooner and is now starting to swing back the other direction. OTL: Every year I see you at the PGA Show in Orlando and you’re always nice to talk with me for a few minutes. Do you ever sneak over to your competitors’ booths to see what they are showcasing these days to start a new season? CB: When I go to the PGA Show or go into stores,

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I don’t mind looking at other companies’ equipment and seeing the new things they are doing. I don’t think we’re the only company with a good idea. OTL: One of the things big companies like Callaway are always looking to do is sign new or hot players to endorse your clubs. How do you approach that? CB: I remember (former Adams CEO) Barney Adams told me several times, “you have to tell people how good you are, then tell them again, then tell them again in case they forget the first time. There is definitely some truth to that. OTL: Would you say signing pro players is one of the most interesting parts of your job? CB: Signing pro players to an endorsement deal is always interesting. Much of it starts a year before hand, sometimes at the Masters standing under the big tree at the clubhouse, talking to agents and players and asking if they would be interested. That’s how it started with Kenny Perry, when I worked with Adams, who we signed to start with us and he lost in a playoff at the Masters.

OTL: Being in the golf business for decades, you must have played with some great players. CB: I have to admit, when I first started at Adams, it was pretty nerve wracking the first time I teed it up with one of our pro golf endorsers. I mean Tom Watson is a true legend of the game and I was playing with him. It was like, wow! OTL: Does playing with the pro players make you realize you need to work in golf, not play golf for living? CB: If you figure I’m a scratch golfer and I’m playing those guys, it’s a whole different world. I guess when I was a kid, I had dreams of being a pro golfer, but against these guys I’ve got little chance. I figured out in college, I needed to get into the work mode. OTL: Any personal golf highhights for you? CB: My golf highlights are pretty sparse. I guess the biggest thing is I won the father-and-son championship with my dad more than a dozen times at Pine Valley and I won the match play title at Dallas National when I lived there. I also have multiple holes in one. OTL: Thanks for the time Chip and the personal insight into your unique golf position.

PHOTO BY CHRISTINA GANDOLFO

OTL: I’m guessing there are some hits and misses with endorsement deals? CB: Sometimes it’s a little different. An agent from IMG called me several years ago about a female player, Yani Tseng, who didn’t have a sponsor and was looking for equipment when I worked at Adams. We took a chance on her and I’d say it turned out pretty well with dozens of victories on the LPGA tour in several seasons.

OTL: Any misses? CB: I don’t know about a miss, but when Peter Uihlein (son of Titleist chairman Wally Uihlein), who won the U.S. Amateur title in 2010, turned pro, I figured the odds were not in my favor to get him to sign with Adams at the time. That’s probably not negotiable. Maybe the best I could do was he play one of our hybrids under a Titleist headcover.

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OTL / WINE

Riesling

The Swiss Army Knife Grape STORY BY TONY SCHLOTZHAUER OTL WINE FEATURES

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wine

With temperatures hitting record highs and the world seeming to change in unprecedented ways every day, we all need a versatile wine option that can quench your thirst without breaking your wallet, or your palate. or someone who has to constantly take this into consideration... it’s quite honestly, an easy decision. This grape variety is not only one of the most incredibly versatile food pairing options, but also among the most misunderstood wines to ever exist. When someone mentions Riesling, what comes to mind? It seems to me, as a professional sommelier, that the majority of people I tell to pair their dishes with Riesling automatically cringe with the thought of sugary sweetness. And, while Riesling does offer this style of wine, there are countless expressions that may be the perfect accompaniment that you never knew existed. Let’s start by talking about where Riesling grows and thrives in the world. The origin and primary home of this mouth-watering wine is the steep hills and cool-climate of Western Germany. The Rhine River actually flows through multiple countries in Europe, but the latitude of Germany provides the perfect climate to ripen and preserve the stinging acidity that gives Riesling its signature bite. The primary regions that it flourishes in are the Mosel, Rheinhessen, Rheingau, Pfalz & Nahe. Each region tends to use its own quality classification, and the laws that correspond to these classes are often where you will discover the sweetness levels. Mosel, for instance, uses the Pradikatswein system for its higher quality wines. With this system, the label will express the ripeness level of the grapes when they were harvested. In ascending order, the sugar levels are Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein. With most of these wines, you can assume there will be a level of residual sugar unless the label states “trocken,” which is the German word for dry. Anything above the Auslese level is usually in the dessert wine camp. Outside of the Mosel, the Verband Deutscher Prädikatsweinguter (VDP) system is often used

for the wine quality levels. These can encompass sweet and dry styles, but have an additional level ofbquality that corresponds to where the grapes are grown, in the Burgundy vein. When the label states Grosses Gewächs, (GG or great growth) and Grosse Lage (great site), this is the equivalent of Grand Cru in Burgundy, and GG, by law, must be dry. Just West of Germany lies the French region of Alsace. While it is currently a French territory, it has changed hands with Germany on multiple occasions with boundary expansion due to war. Most of its residents speak both German and French, and enjoy the sunniest climate of any wine region in France because of the rain shadow effect that the Vosge mountains. While this area is sunny and ripens the grapes beautifully, the majority of the Alsatian Riesling wines are dry.

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Landscape with famous green terraced vineyards in Mosel river v a l l e y, G e r m a n y, p r o d u c t i o n o f q u a l i t y R i e s l i n g w i n e .

For sweet versions of Alsatian Riesling, look for VT (Vendage Tardive), or SGN, (Selection Grains Nobles). Alsace uses a Grand Cru classification system, according to vineyard site and there are currently 51 Grand Cru sites in the region. While it is not the signature varietal, Riesling is also grown in fairly significant amounts in the northern reaches of Austria. Bordering the Czech Republic to the north, The Niederösterreich region specializes in Grüner Veltliner and Riesling. This expression of the grape is primarily bonedry and extremely mineral-driven. It tends to be a bit fuller-bodied than German Riesling. But being so far north allows it to ripen longer on the vine and develop complexity without featuring overripe qualities. Food pairings tend to lean towards earthy, lightly spiced or strongly flavored dishes like river or lake fish such as salmon.

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Although known for cooler growing regions, Riesling is also fantastic in warmer climates such as Australia and the United States. Australian versions were first planted in the eastern state of New South Wales, which is now known for its strangely named “Hunter Valley Riesling,”, that is actually not Riesling at all, but Semillon. These days, Riesling is primarily cultivated in the South Australia areas of Clare and Eden Valleys, flanking the Barossa that is famous for its bold Shiraz. The Australian style tends to be thicker-skinned, and sometimes having an oily texture while developing uber-strong aromatics and freakishly citrus-mineral qualities. In the USA, the area that thrives on its Riesling-heavy production is the east coast region of the Finger Lakes in upstate New York. A robust 828 acres of Riesling are under vine, making it, by far, the most cultivated wine grape in the Finger Lakes, with Chardonnay coming in second, at 340 acres. Riesling comprises over 200 brands with each producing, on average, 2-3 styles on an annual basis. New York is now the third largest wine producer in the US, behind only California and Washington, while the Finger Lakes make up ninety percent of winemaking within the state. These new world wines lean towards dry, minerally, ultra-food-friendly styles. In smaller scales, Riesling is also produced in places such as Italy, in the insanely high-altitude region of Alto Adige, the tiny Duchy of Luxembourg, along the Moselle river, just upstream from its German counterpart, New Zealand’s relatively cool areas of Marlborough and the southernmost winemaking region in the world, Central Otago and other countries such as Slovakia, Croatia, South Africa and Canada. If you seek out versatility, structure, age-ability and the romanticism of a wine telling the story of a place and time, these are the wines for you. Be brave, and ask your local wine professional to recommend the perfect style for your needs. These wines will absolutely drink fresh and quenching right off the shelf, or will make a perfect addition to your cellar that will age beautifully for ten-plus years and develop oxidized, honey and tropical notes. Cheers! Pro-tip: While dry styles of Riesling are considered “food wines”, the off-dry styles (not dessert-sweet), pair extremely well with spicy dishes such as Chinese and Indian cuisine. Sommeliers also call the off-dry versions “patio pounders” because the styles with a bit of sweetness tend to be significantly lower in alcohol, often 8-10%.

OTL / TRAVEL 60

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Mountain Golf and Raw Nature Beckon in Colorado’s Luxe Vail Valley STORY BY CARL MICKELSON

Texans vacationing in Colorado… I get it, it’s a well-worn cliché. To be perfectly honest, I never can tell if the locals are celebrating our enthusiasm for the Centennial State or merely tolerating us. My apologies, but so much about an escape to the majestic Rocky Mountains just feels like home-- or, at least a comforting home-away-from-home.

PHOTO BY JEFF ANDREW

PHOTO BY JACK AFFLECK

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rom the cool, crisp mornings to the majestic alpine views and hikes along a roaring creek, you can’t help but be inspired by nature when you’re face to face with the ageless Rockies. My favorite childhood vacations were Full-GriswoldMode road trips across this ruggedly beautiful state. If a landmark was in that dog-eared travel guide, we stopped there. If the stream was running, we took a dip in it. If a chipmunk was minding its own business, we chased it. Time stood still on those trips and whatever was going on back in the city might as well have been happening in another galaxy.

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Now that our kids are sturdy enough for “real” travel, it’s my turn to play Clark Griswold like my dad faithfully did for us in that reliable old Mercury. On our recent trip to the idyllic Beaver Creek Resort village, however, we discovered the singular genius of booking the Colorado Mountain Express airport shuttle from Denver International. An uncommonly jovial and informative driver took us on the two-hour drive westward in a pristine, wi-fi equipped SUV. No arguing over GPS routes or cramming too much luggage into a rental car was necessary. Our only worry was not shanking the Starbucks order at the halfway pit stop just past Idaho Springs. With a full day still in front of us, we checked into the posh Osprey at Beaver Creek, a boutique hotel just steps from both the stunning Beaver Creek village and the Strawberry Park Express Ski

PHOTO BY DANIEL MILCHEV PHOTO BY JACK AFFLECK

Lift. Wellness and a cozy, familiar warmth are hallmarks of the guest experience at the Osprey. Depending on your mood, the elegant, shady poolside area and a small pub called the Osprey Lounge (featuring a solid offering of local craft brews) compete neckand-neck for hottest spots at this quaint chalet. A short walk from the Osprey’s port cochere is the open-air Beaver Creek Resort village, modeled after the quintessential Swiss alpine village of St. Moritz. An inviting and lushly-adorned collection of shops, galleries, restaurants and entertainment venues, the village is nerve center of Beaver Creek. At once, this complex feels like a friendly small town and Disneyland for adventure seekers. Our crew quickly gravitated to the bevy of kids’ activities near Beaver Creek’s expansive great lawn like the Bungee Trampoline, gem panning, Climbing Wall and mini golf course. Months later, my kids still think they may have struck it rich. An inspiring dinner of pan-seared scallops over rich risotto, hand-made pastas and decadent Italian wine at local favorite, Toscanini capped a perfect first day. OK, tiramisu and berry-topped crème brulee were the real cappers. You got me. Up before dawn the next morning, it was on to the eye-popping Beaver Creek Golf Club, a strategic Robert Trent Jones, Jr. designed carved along the exhilarating slopes of Beaver Creek Mountain. This layout has one of the coolest opening sequences of holes in recent memory as the first four holes beckon you into a mountain-framed forest, accented by an ever-present gentlyrunning creek. RTJ Jr. makes you play the angles with numerous diagonal targets— even on the course’s more open holes-- but it’s the scenery that carries the day on this unforgettable 6,784-yard delight. Plan for multiple photo opportunities and save your best for last as this course closes with two demanding par 4s that climb their way back to the stately clubhouse.

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A G O L F E R ’ S PA R A D I S E

PHOTO BY JEFF ANDREW

PHOTO BY JACK AFFLECK

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One of the finest perks of staying at one of the properties within Beaver Creek Resort is access to the topranked Tom Fazio- and Greg Normandesigned courses at the outstanding Red Sky Ranch Golf Club in nearby Wolcott. At more than 7,600 feet in elevation, the 7,113-yard, par-72 Fazio Course at Red Sky Ranch showcases seemingly-endless panoramas of neighboring mountain ranges as the routing plunges through sage-lined hillsides and into a lush Aspen forest. The landscape is dramatic but, in classic Fazio fashion, the challenges are all right in front of you. Ample fairways, bold bunkering and large greens all showcase stellar conditioning. “Tour-quality” hardly does the putting surfaces justice. Tee-to-green, the manicuring is beyond perfect. “These greens have a lot of character and it takes some folks some getting used to putting on greens that roll this perfectly. They really roll beautifully,” says head golf professional Chris Lai. Red Sky Ranch’s Norman Course is a more daring and daunting design from tee to green. Forced carries over juniper groves, meandering arroyos and sagebrush put a demand on shotmaking. However, the greens and Bentgrass green surrounds are gentle and allow for creative short game shots. At a staggering 7,580 yards from the tips, this course can seem overwhelming and overwhelmingly beautiful at the same time. Many holes play downhill and the course seems to get more manageable as the round continues. The aspen grove framing the back of the par-3 10th green is postcard worthy and is a perfect sneak peek into the wonderfully scenic holes that follow. “The second nine on the Norman Course is my favorite ninehole stretch in Colorado, followed by the back nine on the Fazio,” Lai says.

If you fancy yourself a connoisseur of mountain golf, Red Sky Ranch is bucket-list material. Beyond the superb golf, the best tip we got was to carve out an afternoon to go nuts at the Epic Discovery adventure park located in the Vail Ski Resort. If all we did was ride the thrilling Forest Flyer mountain coaster over and over, it would have been worth the gondola ride to the 9,000ft elevation. Throw in zipline rides, tube slides, ropes courses and climbing towers and you’ve got one of the most clever twists on an amusement park you’ve seen in a good while. This attraction is a must on a visit to the Vail Valley. Back at the village of Beaver Creek, we’re lounging near the popular and expertly-groomed ice rink and having one of those chill family moments we never seem to get enough of when a local busker starts his evening set. I hardly notice as he coolly shuffles from John Mayer to Bob Marley to John Denver. I have to turn around, though, as he eases into the under-appreciated John Prine rarity “Storm Windows.” Down on the beach, the sandman sleeps… He’s won a fan. Time don’t fly it bounds and it leaps. I see my kids growing more long-legged and wise and I can’t deny time’s wild persistence. But for right now, nestled here in the rapturous Rockies, it always seems to stand perfectly still. One more easy morning hike along the sooth-

ing creek that frames this luxe mountain community and we’re ready to reluctantly pack for the journey back to Denver. To end the trip on a relaxing note, we made a one-night stop at the stately Omni Interlocken Hotel in the booming Denver suburb of Broomfield. Two large outdoor pools kept us entertained and soothed in the impressivelylandscaped setting until it was time for dinner and pre-season football viewing in the resort’s energetic Tap Room. One of the most expertlyoperated golf complexes this side of Pinehurst awaits two miles from the hotel footprint. The Eldorado, Vista and Sunshine nines showcase a variety of hilly and demanding holes laid out by Graham-Panks International. Mountain views and wide panoramas make for a memorable round. The 390-room Omni Interlocken specializes in corporate groups and conventions while keeping the guest experience fun. I suppose there are skiers and snowboarders who could not imagine spending any season other than winter in this outdoor paradise. For me, though, summer’s when Colorado shows its true colors. Reflecting on our time in Beaver Creek, we can’t help but wonder what we’ll come back to explore in future summers. To plan a Vail Valley adventure of your own, visit Beavercreek. com.

PHOTO BY JEFF ANDREW

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OTL / CIGARS

Cigars: It’s all about the lifestyle

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STORY BY TARA MALONEY Cigar smoking is a lifestyle. Smoking a cigar is a gentleman’s/ladies’ recreation. A cigar lounge is one of the few places you will see a Congressman sitting next to a truck driver having a meaningful or frivolous conversation, but thoroughly enjoying each other’s company. They can talk about any subject from politics to sports and still hold their composure and never offend the other. There is an old-world politeness within cigar smokers. They are the kind of people that still give up their seat to a woman on the train and say sir and ma’am to their elders. Where do you meet this elite crowd, your local cigar lounge. Now you are at the lounge standing in the humidor. Find the tobacconist and let them guide you. Too often the beginner’s friend chooses a cigar which is too bold for their first-timer. Therefore, they don’t enjoy their initial exposure to the lifestyle. Let a tobacconist guide you. The most asked question is how to select a cigar. The answer is usually to look at the wrapper and question: is it dark or light; toothy or smooth; glossy or dull? It all depends on what you are in the mood to smoke. Where is the tobacco in the cigar from? Do you want Nicaraguan spiciness, Dominican earthiness, or any number of combinations and blends? Who makes the cigar? What about the flavor profile. What sizes do they have? The response to this elaborate answer is usually, “Really?” I laugh and say, No. I mostly look at the band and think whether I have smoked this one before and do I want to try something new or one that I know I like.” When helping the newcomer pick a cigar, I start by asking them whether they have smoked before. The answer will tell me where I am going to start. If they have never smoked before, then I am going to want to move them toward a milder cigar with little to no pepper notes. I always want them to enjoy the experience. We relish helping people choose their first cigar as well as guiding them through the lifestyle. If the new cigar smoker has smoked cigarettes previously, I will usually move them toward a medium strength cigar with a little more spice. A

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sun grown or Maduro is my normal starting point so they can begin to appreciate the feel and tastes of a cigar. I will also remind them not to inhale and don’t quickly blow out the smoke. A cigar’s smoke is to be drawn into the mouth and then allowed to slowly escape. I remind them to take it slowly; no more than one puff per minute. This is a time to relax and reflect on the life you have or the life you want to have. This is cigar time. Enjoy it to the fullest. As you come back we will help you move through regions and flavor profiles in the new cigars you choose. You will experience cigars with black pepper, white pepper, citrus, leather, grass, and other flavor notes and full body. You get to decide what you like and what you don’t. This is the beauty of the cigar lifestyle. There are so many options to choose from that you can try any cigar that tickles your fancy and know that the only thing that counts is what is right for you. Enjoy your new cigar lifestyle with great conversation, whiskey, scotch, wine or favorite food.

OTL / THE SWEET SPOT

Bunker 55

at Houston Oaks STORY BY RICHARD AREBALO / OTL FEATURES EDITOR

The Oxford Dictionary defines an â&#x20AC;&#x153;idyllâ&#x20AC;? as an extremely happy, peaceful, or picturesque scene, and as such, the grounds and various facilities at The Clubs at Houston Oaks fit the definition to a tee. A short drive past the far edges of suburban Houston on Highway 290, is Hegar Road, the turnoff that eventually leads to the beautiful 950-acre property. Though less than 40 miles from the Houston Galleria area, the sunny pastures and vast tracts of moss-covered live oaks give the feeling of being so much farther away. Even the beautifully manicured driveway from the welcome gate to the clubhouse shifts the mood to having left the country altogether.

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he lovely villa-style clubhouse, which houses the Club’s main dining, meeting spaces, Golf Shop, locker rooms and administrative facilities, gives the impression of being nestled in southern France or central Italy. It also seems far older than its actual age. Massive, imported stone fireplaces, French gilded mirrors, fine paintings and tapestries set the tone for the luxurious but decidedly comfortable club. Our team was back at Houston Oaks to meet Sommelier Rebecca Beaman, the Food & Beverage Manager of the club, and to get a tour of the famed “Bunker 55°” on the property. Before the tour, we were lucky enough to be invited to lunch, where we were able to meet the Club’s CEO, Bob Gusella, communications manager Jennifer Wosnitzky and Executive Chef Nick Zaputil. (Chef Zaputil was gracious enough to join the tour and lend insight into the various wine and food events that have been hosted at the club.) After a fantastic meal, a short drive got us to the wine bunker, hotel/guest quarters, and wine shop, which again, look like they belong in a small European village. The star of the show, Bunker 55°, started its existence for very different reasons. In 1956, due to Cold War concerns, the original property owners, Tenneco Oil and Gas, wanted a secure/emergency ‘global gas control center’ outside of their downtown offices in Houston. To make the rural site more enjoyable, the “Tennwood Golf Club” was added as a recreational getaway and retreat for the families and guests of the employees at the site. In 1962, during the Cuban Missile Crisis, the company built a 13,000 square foot underground bunker to secure important documents and provide safety for essential personnel. More than a half-century later, the rural property was transformed into the world-class club and picturesque residential site that it is today, with the old bomb shelter providing a unique new function. By happy accident, the three-foot thick concrete walls and the deep location of the bunker proved perfect for its new life as a premier Napa-styled wine cave. (Incidentally, the “55” pays homage to the ideal temperature for the storage of wine. In concert with its location, an innovative “radiant cooling system” maintains the storage temperatures at 55 degrees Fahrenheit and an ideal humidity of 68%.) Like the rest of the Club’s facilities, the remodeling of the vast underground space included luxurious details like vaulted brick ceilings, French antiques and paintings, but of course, the enormous temperature-controlled cave and intimate tasting rooms are the main attraction. Just beyond the brick entrance, a steep set of stairs leads to a long hallway ending in several elegant rooms with many individual wine lockers and plush accommodations for casual entertaining. The Bunker frequently hosts private wine tastings and special events, many with the help of Ms. Beaman and her team, and highlights just how integral the wine facility is to the life of the Club’s members. A large, ground-floor kitchen supports meals for both small and large events. A particularly beautiful set up in

the cave was the venue for a fundraiser hosting nearly fifty guests for a seated dinner. Chef Zaputil tells me that events for 100+ guests have been hosted comfortably (if dressed for the decidedly chilly 55-degree environment.) Despite its various social accommodations, the bunker’s primary function is the safe storage of several thousand bottles of fine and rare wines. In addition to thumbprint security for the common areas, the cave proper has a hi-tech “facial-recognition” system that ensures the bunker’s tenants have exclusive access to their private collections. The cave itself, though simple, is a stunning space. The long, vaulted room is dramatically up lit, and the sides are divided into many individual cages filled with wooden cases or racks. Brief observation showed stacks of legendary wines from French premier cru houses to Italian powerhouses like Ornellaia and Australian greats like Penfolds; not to mention the most sought-after and expensive California cabernets. The wine staff often help procure fine and rare wines for the members’ collections and tastings. We finished our wine tour with a visit to the Wine Shop back up on solid ground. Like so much at Houston Oaks, the attention to detail is impressive; but with one lucky twist – the beauty here is for sale. In addition to hundreds of fine wine labels, the shop carries decanters, openers, and trays in addition to various French antiques – a few beautiful foodrelated paintings caught my eye. Rebecca showed me a small side-room where the more important allocation stocks for sale are kept. A small sample includes cases of rare California Cult wines like Colgin Estate, cases of legendary Italian Super Tuscans like Tenuta San Guido’s Sassicaia, and spectacular bins of DRC La Tâche. Given this selection, what must be in the secure cave downstairs boggles the mind. As the tour was up, we sampled a few nice reds and finished with a chilled 2002 Sauternes. I couldn’t help but come home with a stunning 2003 Oremus recommended by Becca. My thanks go out to CEO/GM Bob Gusella, F&B Manager Rebecca Beaman, Chef Zaputil and Restaurant Sommelier Kaitlin Frazier for sharing the amazing wine facilities at Houston Oaks, and for their gracious hospitality.

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OTL / ADVERTIZER INDEX

Austin Asset 512.453.6622 austinasset.com Austin Infiniti 512.220.0920 austininfiniti.com

La Cantera 210.558.6500 lacanteraresort.com

Austin Subaru 512.323.2837 austinsubaru.co

Lajitas Golf Resort 877.525.4827 lajitasgolfresort.com

Cascata 702.294.2005 golfcascata.com

Omni Resorts omnihotels.com/bartoncreek 512.329.4000

City of Bryan 979-776-0133 bryantx.gov/visit

Royal Albatross albratross.com

Club Champion 888.842.1320 clubchampiongolf.com Escondido Golf & Lake Club 830.598.7800 escondidotexas.com Garrison Brothers garrisonbros.com Hyatt Regency 800.233.1234 hyatthillcountrygolf.com Houston Polo 713.681.8571 houstonpoloclub.com Houston Oaks 936.372.4311 www.houstonoaks.com

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Kapalua 1.877.kapalua golfkapalua.com

Rio Secco 702.777.2400 riosecco.net Sewell 737.255.4100 JaguarNorthAustin.com / LandRoverNorthAustin.com South Padre sopadre.com The Olive Tree Inn 512.210.1210 1310 University Ave. Georgetown TX The George 979.485.5590 thegeorgetexas.com

OTL Fall Issue 2020

Articles inside

CIGARS

TRAVEL

ON YOUR GAME

BUCK’S TIPS

PUTT FOR DOUGH

DRIVE FOR SHOW

HEALTHY LIVING

WINE

MIND GAME

FITNESS