OTL Summer ISSUE by OTL Magazine

The Clubs at

Houston Oaks

A PREMIER TEXAS GOLF AND SPORTING CLUB

LUXURY MOTORCOACHES LEGENDARY LEE TREVINO SECOND BAR + KITCHEN

46 Contents Volume 17, Issue 6

FEATURES 12

TAKE 3: TAMPA BAY, FLORIDA Discover the modern-day allure of Cigar City.

SECOND BAR + KITCHEN Upscale dining with flair at the Domain. Richard ventures out and shares his remarkable experience.

THE CLUBS AT HOUSTON OAKS

This club almost defies words. It has just about everything you can imagine. You’ll want to end up in the “bunker.”

The Clubs at

Houston Oaks

A PREMIER TEXAS GOLF AND SPORTING CLUB

LUXURY MOTORCOACHES LEGENDARY LEE TREVINO SECOND BAR + KITCHEN

ON THE COVER The Clubs at Houston Oaks. When you discover what we discovered, you’ll never want to leave.

SUMMER ISSUE 2020

28 Contents Volume 17, Issue 6

COLUMNS

FITNESS Getting back into your routine can be challening, be patient with your body.

HEALTHY LIVING Adding color to your meals gives variety and checks all the boxes.

PUTT FOR DOUGH As life expectancy increases, your long-term care plans should be solid.

DRIVE FOR SHOW Home sweet home away from home. Luxury motorcoach travel.

MIND GAME Technical thinking is required on the range but not on the course.

BUCK’S TIPS Buck shares his pearls of wisdom he’s acquired over the years from the greats.

ON YOUR GAME Lee Trevino turned 80 years old earlier this year. He still talks a major game.

WINE Rosé is for the Summer.

CIGARS It’s time to take the Queen B out on the course.

Hyatt Hill Country Come for the golf. Stay for the experience.

BOOK OUR GOLF GETAWAY PACKAGE

Call 1-800-233-1234 and ask for our “Golf Package” to book today! 9800 Hyatt Resort Drive, San Antonio, Texas 78251 210-520-4040 | hyatthillcountrygolf.com 6

SUMMER ISSUE 2020

Must request golf package offer to receive special rate. Based on availability. The HYATT trademark and related marks are trademarks of Hyatt Corporation or its affiliates.

From the Publisher So, how’s your summer coming? OTL has always provided a respite from all the realworld stuff that you see on television and social media. We understand there is more to life than leisure and luxury, but we are advocates of such things. You have every right to doom and gloom, you just can’t access it from this platform. We live in Texas so there is plenty of room to physical distance. Thank goodness for open highways and golf. You can still tee it up in most places. I was invited to play Pebble Beach with my friend Pat. Believe it or not, work didn’t permit me to go. Yes, I thought I was in the golf business. Pebble Beach is a public golf course. As fate would have it, another close friend said, since I didn’t play Pebble, we should just play a muni-course. About halfway through our round, I thought I’d compare and contrast the tale of the two courses. I texted Pat to see how the day his day was going. He said he was about to tee off. The weather in Austin was 106, with a heat index of 114. What’s it like on the Monterrey Peninsula, I asked? He replied, 64. I cursed him silently. However, I texted, “Nice. Have a great round.” About this time a course marshall drives by and says, “You can bump it if you like, winter rules,” he says with a laugh. I pipe my drive down the middle of the fairway (or should I say, what should be a fairway) only to find my ball on rocks and dirt. Pat then texts, “I just holed out on number 8 for an eagle.” I reply, “That’s great. An eagle at Pebble Beach, that memory will last a lifetime.” I turn to my playing partner and again curse Pat and my fate. The point here is you should never curse your friends

when they are having more fun without you. The real point is that even during these unusual times, we can still have fun and spend quality time with those you love. A couple of weeks ago, we had the chance to get out of the office and visit The Clubs at Houston Oaks. We assigned a writer to the story but we wanted to get a glimpse of the property before we went to print. I was in Bryan visiting mom so the drive was less than an hour. Driving into the property, I was amazed by the landscape and all the beautiful trees. CEO/GM Robert J. Gusella was kind enough to give us a tour of the property. I won’t go into detail here but you can read the story a few pages over. It was impressive. The Clubs at Houston Oaks is a phenomenal club and property. It’s a game-changer. Bob was such a cool guy, knowledgeable, charming, and hospitable. It exceeded all expectations. All I could think of was that ‘I’ve driven by this place for years and had no idea all of this was right off the highway’. It’s a remarkable place to get away and spend time with the family. I want to personally and publicly thank him for giving us a fantastic day. Now, I’ve got to get to work to make money to become a member and buy a house there. Quick hits. Katie Soltas has joined the team and has a great story on Tampa Bay. There’s more there than just Tom Brady. I asked Richard Arebalo to do a story on takeout. Is it just as good as in restaurant dining? He said, NO it’s not. So he went out to Second Bar + Kitchen for a real meal. And we get on the road in style with Michelle Keller for some luxury RVing. It’s a great issue. Stay safe. Enjoy.

Sedric Walker • Publisher

Pebble beach Golf Cour se.

O T L G O L F. C O M

/OnTheLinks Magazine

@otl_golf

@otlgolf

otlgolf.com

PUBLISHER Sedric Walker

GOLF FEATURES EDITOR Carl Mickelson

PHOTOGRAPHERS Kevin Chin

EDITOR-IN-CHIEF Tony Dean

FEATURES EDITOR Richard Arebalo

ART DIRECTOR Leticia Galarza

TEACHING PROFESSIONALS Brech Spradley, Buck Mayers

CONTRIBUTING WRITERS Michelle Keller, Katie Soltas, Leslie Sosa, Tara Lee Maloney, Micah Boswell Mike Bailey Art Strickland, Tony Schlotzhauer

ASSOCIATE PUBLISHER Natalie Kalbas

CONTENT SPECIALISTS Joel McColl

INTERNET & DIGITAL 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. ÂŠ2020 by OTL. All rights reserved throughout the world. Reproduction in whole or part without the express written consent of OTL is strictly prohibited. Editorial queries and manuscripts should be directed to the editor via email, editor@otlgolf.com. All letters and their contents sent to OTL are sole property of OTL and may be used, printed, and published in any matter whatsoever without limit, obligation and liability to the author thereof. All views expressed in all articles are those of the authors and artists and not necessarily those of OTL or its advertisers. Manuscripts should be accompanied by self-addressed, stamped envelopes. OTL assumes no responsibility or liability for the return of unsolicited artwork, manuscripts or pictures. Printed in the USA.

O T L G O L F. C O M

OTL / TAKE 3

take 3

C a n o e T r i p H i l l s b o r o u g h R i v e r.

Refined Tampa Bay: The place to play STORY BY KATIE SOLTAS

SUMMER ISSUE

S u n s e t G r i l l a t L i t t l e H a r b o r.

Tampa Bay Area has a reputation for its pristine beaches such as Clearwater Beach, its theme parks like Busch Gardens and its strikingly beautiful, yet challenging golf courses. These attractions are still there, but I invite you to look beyond these past highlights and discover the modern-day allure of Cigar City.

O T L G O L F. C O M

take 3

ACCOMMODATIONS AND THE GREENS ver the past decade, Tampa’s urban core has undergone a transformation that’s worthy of exploring its diverse outdoor adventures as well as its urban gastronomy. In the wake of the global pandemic, Tampa’s tourism authority is thrilled to welcome visitors back to experience the city, starting with the great outdoors, “We are encouraged to see research that shows an increase in travel intent and we are committed to taking the Egmont Key Lighthouse.

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right precautions to keep people safe while allowing them to get some much-needed fresh air and adventure,” said Santiago C. Corrada, president and CEO of Visit Tampa Bay. Areas such as Hyde Park, Channel District and the Heights have blossomed into a delectable melting pot of history, culture, diverse food and craft beverage businesses that has attracted young families and professionals as residents and visitors. Yet, despite its cultural renaissance and bourgeoning foodie scene, Tampa doesn’t feel overcrowded like many up-and-coming destinations – an ideal situation when personal space has become a coveted travel amenity.

A staple in Tampa Bay Area’s golf community since 1970, Innisbrook Golf Resort is welcoming guests back to its Palm Harbor location after an extensive renovation completed earlier this year. With four championship courses that host the PGA Tour each April, Innisbrook is a golfer’s paradise. Accompanying families will also enjoy the six swimming pools, tennis courts and variety of restaurants during the stay. Rates starting at $156 this summer; visit innisbrookgolfresort.com. As part of Marriott’s prized Autograph Collection, the Epicurean Hotel boasts what its name suggests – the ultimate destination for dining, activities and amenities to please the palate, complete with cooking classes. Located in South Tampa just north of bayfront Bayshore Boulevard, the Epicurean offers luxury accommodations, savory culinary experiences at its three restaurants including a rooftop bar with panoramic views of the Tampa Skyline and full-service Spa Evangeline to unwind. Rates starting at $202 this summer at epicureanhotel.com. Waiting until 2021 to travel? The highly anticipated Tampa Edition is set to open in spring of 2021. Cigar City’s first 5-star luxury hotel will be located in the Channelside District and will feature a one-of-a-kind rooftop pool to be shared by its mix of guests and condo residents. “Offering an experience unlike any other hotel in Tampa Bay, The Tampa EDITION will reflect our city’s lifestyle through its timeless design, impeccable service and engaging amenity spaces that will connect guests to the neighborhood in a unique way,” said James Nozar, CEO of hotel owners Strategic Property Partners, LLC., in a recent press release. Nightly rates not yet announced – visit waterstreettampa.com/hotels/the-tampa-edition. If a boutique hotel in the city sounds more appealing than a golf resort, there are several other terrific options to hit the links nearby. Just north of downtown, golf like a local at the Club at Cheval, a family-friendly establishment with a semi-private 18-hole championship golf course and an assortment of other fitness activities. Visit chevalgac.com for details. History buff golfers will enjoy a round at city-owned and operated Rogers Park, open since 1952 right on the Hillsborough River. During the time of segregation, the presentday 18-hole championship course was once the only public recreation area where black Americans could gather for a picnic. See rogersparkgolf.net to book a tee time.

Innisbrook Golf Resor t.

Epicurean Hotel.

Club at Cheval. O T L G O L F. C O M

EXPLORING THE BAY AND BEYOND

Wi l d l i f e c o u g h t o n c a n o e t r i p.

There is an abundance of indoor and outdoor activities to do in Tampa, and many of them are family-friendly. In particular, these activities are enjoyable for travelers who enjoy a day on the water while learning about Tampa’s origins. The Tampa Bay History Center is the perfect first stop to learn all about Cigar City’s culture, heritage and economic evolution. Conveniently located on the Tampa Bay Riverwalk, the center has three stories of permanent and temporary exhibits that date back 12,000 years to Tampa’s early peoples through its role today as a major port and tourism destination. View exhibits on the Tocobaga and Seminole tribes, Spanish settlements in the 1500’s, the establishment of Ybor City’s first cigar factory that brought in Spanish, Cuban and other European immigrants. Next, canoeing down the Hillsborough River in a 16,000acre wilderness park provides a unique experience in the freshwater wetlands of the Tampa Bay Area. Just 15 minutes from downtown, guests can rent a canoe for two hours up to a full day to take in nature, get in a solid workout paddling and view wildlife of Florida’s swamps such as alligators, delicate American white ibis birds, turtles, deer and wild hogs. For boat captains and ocean enthusiasts, embark on a fullday trip to the crystal waters of Egmont Key, a national wildlife refuge and state park just outside of Tampa Bay. After a

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E g m o n t K e y.

quick boat ride, visitors will reach the seemingly untouched white sand beaches of the island, which is relatively uncrowded since it’s only reachable by boat. Locals recommend Tierra Verde rentals to get set up for an ocean excursion. For inexperienced boaters, take a ferry from Fort Desoto Park on your Egmont expedition. Visitors can explore what feels like ancient jungle ruins, but is actually an old military fort, all the way to historic Egmont Key Lighthouse that has stood since 1858. Arrive early to admire some of the best seashells on the beach. Once you’ve experienced Tampa’s marine life in the wild, visit the indoor-outdoor Florida Aquarium in the Channel District to learn about the bay and the surrounding area’s marine ecosystems including exhibits such as the Wetlands Trail, which emulates Florida’s beautiful mangroves, rare seadragons, a living coral reef with corals grown by the aquarium exhibit curators, bays and beaches. Families on a budget will enjoy the FREE Manatee Viewing Center in Apollo Beach. Visitors can view manatees in the wild, walk through different habitats on the half-mile tidal walk and pet sting rays. Manatees can best be seen in cooler months because they’re drawn to the heated waters of the nearby Tampa Electric Energy Plant, which partnered with state and federal authorities to open the center.

For beachfront dining and a tropical atmosphere overlooking Tampa Bay and the St. Petersburg skyline, plan an evening at Sunset Grill at Little Harbor. With unobstructed sunset views over the harbor, the restaurant is right near Apollo Beach and minutes from the Manatee Viewing Center. The affordable, seafood-heavy menu will delight guests with Caribbean-inspired fare and evokes nautical vibes on the Intercoastal beach. Head to the Heights to visit two of Tampa’s hottest gourmet dining venues that couldn’t be more different: Armature Works and Ulele. Geared toward individuals seeking an authentic market experience, Armature Works is a sophisticated waterfront food hall and co-working space aimed to connect Tampa’s Riverwalk district to the growing neighborhoods north of downtown. Set in an artfully restored factory building that was once home to Tampa Electric’s streetcar maintenance in the early 1900’s, the public market with communal seating features street-style dishes from classic pizza slices to Cuban sandwiches to vegan empanadas, as well as craft beer and third-wave coffee. Once you devour a Tampa Cuban, it will be difficult to enjoy them anywhere else. The outdoor dining space is terrific for kids and adults, with oversized checkerboards on the lawn and Adirondack chairs overlooking the Hillsborough River. Directly adjacent to Armature Works is Ulele, with native Floridian-inspired cuisine, its own craft brewery and an upscale dining ambiance appropriate for a date night. Ulele’s indoor and outdoor décor pay tribute to Princess Ulele of the Tocobaga tribe, while the fusion of flavors by Chef Keith Williamson will celebrate the area’s rich heritage. For a refreshing craft beer under the hot Florida sun, embrace your inner artist, hipster and historian at Coppertail Brewing Co. Located just outside Ybor City, this six-year-old brewery is home to fascinating relics from Old World Tampa with artwork driven by the owner’s daughter’s imaginative interpretation of ocean folklore. The brew pub offers 20 rotating taps serving quality beer with an emphasis on creativity and a kitchen cooking up shareable plates and innovative items such as the Tikka Masala Flatbread and Grouper Tacos.

take 3

Copper tail Br e wing Co.

Tikka Masala Flatbr ead at Copper tail Br e wing Co. Ulele.

WHERE TO DINE AND IMBIBE O T L G O L F. C O M

OTL / FITNESS 18

Be Kind STORY BY LESLIE SOSA The long awaited day has arrived, anticipation is over, and you are ready to hit the ground running. As fitness centers across the area are slowly starting to reopen after several months of closure, many are anxious to get back to their routines, classes and rhythms of the past; however, your body might not be as ready as your mind. As you return on your fitness journey, especially if you haven’t been able to stay as active during the shutdown, here are a few things to keep in mind to keep you safe, productive and hopeful. Give yourself some grace. Whatever you used to do in the gym a few months back is probably not the benchmark you want to set for your first day or week or maybe even month back. It’s completely normal to have lost some muscle mass, endurance and strength, but that doesn’t mean that you aren’t able to gain it back or even exceed those levels in the future. It is wise to start with lower weight and higher reps to get your muscles used to the movements and see how you feel first instead of jumping in right where you left off and risk getting injured. You may find that you are more easily fatigued or winded, but be patient and listen to your body when it tells you to slow down. Take ad-

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equate rest time between your reps and make sure you have properly hydrated and nourished your body prior to working out. This will probably not come as a shock to you, but you may be sore for a few days, but that doesn’t necessarily mean you’re making leaps and bounds. Try not to use soreness as an assessment of how hard you are working or what progress you’re making. Your muscles will most likely have that lactic acid build up that causes soreness if you are doing movements that your body isn’t accustomed to, but being in a constant state of soreness is a poor analysis of improvement. Try to incorporate proper warming up, cooling down and stretching at minimum to keep your muscles limber and injury free. Perhaps now is the perfect time to take a pilates or yoga class to work on stability, flexibility and muscle endurance to promote more functionality and overall muscle and joint wellness. If the shutdown has taught us anything, it is how important balance is in life, in every aspect, including your mental and physical health. As you get back to your routine, take your time and be patient as you allow your body to grow in strength and gain endurance, know that there will be bumps along the way and accept them graciously. Be kind to your body with the words you speak about it, be thankful for all that it allows you to do, and remember it’s not all about looking or being perfect.

OTL

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

healthy living

Adding Color to Your Meals STORY BY MICAH BOSWELL 20

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O T L G O L F. C O M

healthy living

22 4

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White wine citrus Cod with cream cheese lemon parfait Enjoying some pan seared cod in a citrus white wine sauce will keep you satisfied from the protein dense fish when paired with some colorful greens. To compliment this meal on a hot summer day, a fat free lemon cream cheese parfait topped by a minty lime whip is as guilt free as freshly squeezed lemonade on your back patio.

WHITE WINE CITRUS COD

Ingredients:

Do you find your days dragging on? Are you tired, perhaps even sluggish? Is your daily diet starting to look more like a drivethrough-window-on-the-way-home now that things are returning to normal? We’ve all been there. What if I told you that the secret to losing weight is be not what you’re eating, but what you’re not eating? Do you find yourself forgetting plans and meetings? A meal that lacks carbs may lead to a glycogen crash through the day-- leaving you feeling in a brain fog. A meal with absolutely no fat or not enough protein may leave you feeling hangry shortly after which then leads to an emergency trip to the vending machine for that candy bar, which won’t leave you feeling full for very long. In addition to any health related goal or even maybe a weight loss journey you may be starting to pursue, tracking these nutrients will help combat that summer heat and fatigue. Summer time meals tend to be some of the best, most delicious dishes try to incorporate all the vital micro nutrients our body needs. By maintaining a balanced diet in each meal, you will be able to enjoy all the fun summer activities longer. Do you have green veggies? If not, try pairing colorful fruits next to your side of meat or fish. Contrary to popular belief, fats are a crucial macronutrient we all need. A healthy way to include them into your diet is by using oils when cooking your carb-filled side dish. No matter if you have tried flexible dieting, morning fasting, or intuitive eating, a balance diet is essential in fueling your body to be its most productive self throughout the day. This means your diet should include carbohydrates, fats and protein at every meal. These three macronutrients are crucial in general health. While macronutrients are cool, micronutrients implemented in every meal are just as important. Always remember that these carry the vital vitamins and minerals found in the summery foods such as fruits and veggies. The more color on your plate the better.

Process:

y name is Micah Boswell and I am an ultra marathoner who has currently taken the leap this off season to start training for my first NPC bikini competition. While this is a new journey for me, I have always been passionate about staying active and observing the importance of nutrition in our everyday lives—even though these days are far from normal. 2020 has taken so much from us, but it does not have to steal the sweet taste of summer time fruits and the great meals that include them. The media tells us that this time of year is when we are supposed to look our best, but what about feeling our best? True health in my opinion starts from within and we should all be empowering our bodies by keeping it them properly nourished. My passion for nutrition has led me to find a passion for creating fun, healthy meals that leave me satisfied and fueled throughout my workouts as well as daily activities. This post year started the launch of my own brand “Just Peachy Tips” where I sell my recipe ebooks which include these perfectly balanced, fun and healthy meals! By creating these recipes and becoming more educated on nutrition I’ve learned to stray away from words such as “unhealthy” and “I can’t eat that” and even the word “restrictive” to “how can I implement such fun foods into an everyday (balanced) lifestyle?” Instead of avoiding sweet fruits, including them could be the best thing for your body, mind, and energy levels. This is a strong reminder that food should be enjoyable in the process. An efficient way to ensure a balanced healthy lifestyle is by tracking both macro and micronutrients. It can sound intimidating, so I will quickly break down these definitions. Macronutrients are the foods required in an everyday diet such as carbohydrates “carbs”, fats, and proteins. Micronutrients are the nutrients needed to maintain healthy body functions such as vitamins and minerals.

• 1/4 cup white wine • 2 tbsp chopped shallots • 1 tbsp minced garlic • 1/2 cup cherry tomatoes • 2 tbsp olive oil • 2 tbsp lemon juice • 1 lemon • 1 orange • 1lb Cod fillet • Salt & pink Himalayan salt

Start by adding your sweet cherry tomatoes to a pan with olive oil. Let the tomatoes and oil sit on a low heat until they are soft. Slowly add your white wine to the pan. Pinot Grigio tends to be a great go-to wine for cooking, especially with citrus foods. Once the wine has started to evaporate add your minced garlic, shallots, sliced oranges and lemon juice. Once your garlic and shallots and oranges start to cook down, add your cod fillet to the pan. Sprinkle black pepper and pink Himalayan salt to the top of the fillet and after 3-4 minutes on low heat flip the fillet onto its other side. Re-season pepper and pink Himalayan salt to the top of the fillet once flipped. Your fillet will start to layer once it is fully cooked. Serve over fresh greens or even an arugula salad with a side of oven roasted potatoes. Pour the left over sauce over the top of the fish fillet and garnish with orange zest. In a small mixing bowl combine your evaporated condensed milk and lemon pudding mixture. Use a mixer on a low setting to help thicken the pudding mix then set aside for a few minutes.

LEMON CREAM CHEESE PARFAIT • 1 fat free sugar free lemon pudding mix • 1 full package of fat free cream cheese • 1 can fat free condensed milk • 1 pack of limeade crystal light (quart size) • 1 cup fat free whip • 2 tbsp freshly chopped mint le ves

In a separate bowl add your fat free cream cheese and crystal light packets and again, on a low setting have the mixer stir the ingredients until they have reached a creamy consistency. Once you have reached buttercream frosting like consistency slowly add the pudding & condensed milk mixture into the bowl of cream cheese. Once your mixture has reached a thick, creamy consistency add it to a dessert bowl. To make the final touch, combine your fat free cool whip and freshly chopped mint and lime juice into a seepage bowl. Whip these three ingredients together to use to top the lemon cream cheese parfait with. The mint helps offset the tangy citrus flavor. Garnish with lemon zest and mint. O T L G O L F. C O M

putt for dough

OTL / PUTT FOR DOUGH

STORY BY AUSTIN ASSET

Do Your Parents Need Long-Term Care Insurance? 26

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We live in an age of medical miracles. People live longer than ever before, and life expectancies are increasing at a steady rate. This means that many of us will be fortunate enough to still have our parents with us as we ourselves reach retirement age. As our parents age, however, their health may decline, and the greater the chance becomes that they will require home care, nursing home care, or other assisted-living arrangements. Long-term care: the odds against it aren’t long at all Maybe you think that you’ll be the lucky one, that your parents won’t need long-term care, but the statistics indicate that we’re living longer and the need for long-term care is more likely. Also, parents living alone (especially women, who have a longer life expectancy then men), are more likely to need long-term care without a spouse or partner available to help out. The cost of long-term care isn’t low, either Long-term care can also be expensive. What’s more, Medicare, Medigap, managed-care programs like health maintenance organizations, and indemnity medical insurance plans don’t pay for long-term nursing home care or for assisted living. Although Medicaid, a state-administered federal welfare program, will cover the costs of long-term care, your parents must be legitimately impoverished to be eligible for it. If they’re not prepared, your parents might find their lifetime savings and their assets quickly depleted by the cost of paying for long-term health care. As their child, you’ll want to help them protect those assets from being eroded by long-term care costs. One solution to this dilemma might

be long-term care insurance (LTCI). Help is on the way Generally, LTCI helps pay for the care of an individual who can no longer independently perform the basic activities of daily living, such as bathing, dressing, eating, and toileting, due to a cognitive disorder, illness, or injury. A comprehensive policy will cover skilled, intermediate, and custodial care in a variety of settings, including nursing homes, assisted-living facilities, adult day-care centers, or the insured’s own home. Who most likely needs the help? Deciding whether to purchase LTCI will take some careful consideration. LTCI might be right for a parent if at least some of the following criteria apply: • He or she is between the ages of 40 and 84 • There’s a family history of Alzheimer’s disease • He or she has significant assets to preserve as an inheritance or to gift to charity • He or she has an income from employment or investments in addition to Social Security • The cost of the premiums will not exceed 5 to 7 percent of your parent’s annual income (or yours, if you’re paying the premiums) • He or she is healthy enough to be insurable The cost of LTCI policies can vary widely, depending on many factors, including the coverage selected and the age and health of your parents. The younger and healthier they are, the less expensive the insurance will be--but the longer they might pay for it before they really need it. Regardless of what stage you or your parents are in, it is a conversation worth having.

At Austin Asset, we are Fee-Only Financial Advisors. We seek to bring clarity and purpose to wealth through authentic and enduring relationships. For Life.

O T L G O L F. C O M

OTL / DRIVE FOR SHOW

drive for show

Home Sweet Home Away From Home, Luxury Motorcoach Travel STORY BY MICHELLE KELLER

The way we travel and the way we live is changing. Masks in public and six feet of distance isn’t a trend, it’s the new normal, at least for now. With cleanliness and safety being at the top of everyone’s list, I can think of no better way to see the world than in the comfort of your own luxury motorcoach or recreational vehicle. Don’t confuse my plan with cousin Eddie’s (Randy Quaid) “tenement on wheels” in National Lampoon’s Christmas Vacation my friends. Just as travel plans have changed, the world of RV’s has received magnificent transformations. Think more in the direction of Jack Byrnes’ RV (Robert Deniro), in Meet the Parents’ second film Meet the Fockers. Refined and practical with fantastic class, let’s talk about the motorcoach of your dreams. Awarded ‘Best Flightless Private Jet,’ by British GQ, Marchi Mobile’s eleMent and MMpro series is mobility 28

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that is tailored to your needs. If you’re looking for a VIP shuttle or an upscale motorhome, Marchi Mobile is the elite. With precise, state-of-the-art materials combined with detail and functionality, this operation combines motor-sports, luxury yachting and aviation, which is notably a first in the land of automotive. In an innovative design, science fiction literally meets reality in the Marchi Element Palazzo. The futuristic exterior design combined with the sharp interior and cockpit-style seating will make you feel like the most important person on the planet. Crafted from marble over 60 mm thick, the outer layer weighs enough by itself to justify the Volvo motor that sits atop the Volvo chassis. Ultimately the best available RV at a cost of 3 million, the latest model includes sensored sliding doors for effortless entry, a rooftop deck complete with expandable dining furniture and every indoor luxury you can visualize. O T L G O L F. C O M

drive for show

A 600 HP engine, the Newmar King Aire has a fully equipped interior that is a carbon copy of a palatial home. This unit offers everything from a completely furnished living room to a kitchen equipped with the latest appliances and a bedroom supplies the ultimate in luxury bedding. Newmar presents four all-new options for its fullpaint Masterpiece™ finish, an industry-exclusive exterior graphics treatment that is carefully applied in-house. You also have your choice among four brand new interior décor palettes and four wood cabinetry stains, which feature a stunning ultra high-gloss finish. With a Harmon Infinity audio system, the sound of music or audiobooks is crystal clear in this motor coach. Wireless charging pads are outfitted in the cockpit along with an additional navigation center on the passenger side. Also a worthy mention is the Samsung notebook that controls the lights, shades, other electronics and many other functionalities. The point of any vacation and/or mini getaway is to relax and be entertained. The King Aire has a list of entertainment options guaranteed to entertain even cousin Eddie’s kids. (I only promised we wouldn’t arrive in a 1972 Ford Condor. Whether or not your family’s cousin Eddie and the kids guest star is your own little red wagon.) An expandable 4K LED Samsung TV will allow you to watch your faves in high definition with a Bose® Bluetooth compatible soundbar that offers. A second Samsung TV is also aboard for multiple viewing, and of course, internet connectivity comes 30

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with every package. Side awnings, LED lighting and an outdoor entertainment center including another Samsung TV make relaxing outside while Cousin Eddie’s kids and yours torture each other, a relaxing experience. With just over 50 years of experience building highquality recreational vehicles Newmar handcrafts each of its coaches individually. “We never designed RVs according to what we thought was best. We built the RVs our dealers asked for, based on what our shared customers were asking for from them,” Co-Founder Marvin Miller said. “It’s lessons like these that will continue to shape our next half-century, one we will realize with help from each of our carefully selected dealers, highly skilled employees, and incredibly loyal customers.” Now that we’ve toured some examples of your permanent mobile getaway, let’s talk about where you’ll go. The differences between an RV Park and an RV Resort are many, my friends. In 2006’s film “RV”, pressured by work, Bob (Robin Williams), tries to mask a work trip with an adventurous RV trip to the Rocky Mountains with his family. Bob rents an RV from a questionable dealer, which starts a series of hilarious events that Bob must maneuver to keep his work trip a secret from his family. (Don’t be like Bob.) The RV park in the film is just that, a park. On a broader scale, an RV resort offers amenities such as luxury pools, cafes, dining hot spots and much more. In Buellton, California, you’ll love the modern and trendy twist at Flying Flags RV Resort. Attached to

the registration office is a cafe with a patio featuring a huge fire pit and cozy environment. Around the corner are a luxury pool and spa with cabanas and beautifully renovated bathrooms. Aside from these great amenities (and there’s even more – a stage with concerts, yard games, dog park, etc.), Flying Flags has spacious and scenic RV sites, but also cute cottages, vintage trailers, and Airstreams for rent. Located in the beautiful Santa Ynez Valley, it’s surrounded by breathtaking views, a plethora of wineries, and a short drive to many popular attractions and destinations. Breckenridge, Colorado is an RV destination you can visit any time of the year. It’s one of the few Colorado mountain towns that have a year-round RV resort. Tiger Run RV Resort is only a nine-minute drive from the slopes, so for all you ski enthusiasts, get your snowshoes ready and hit the road. If skiing isn’t your cup of tea, you won’t run out of trails to explore, mountains to climb, and awe-inspiring views. Other mountain towns are at arm’s length, such as Frisco, Copper, and Keystone. A 12-minute drive and you’ll arrive at Dillon Reservoir, where you can paddle and boat in the summer or ice fish in the winter. The fall-changing aspens and clean, crisp Colorado air will be good for your skin and your mood. Tiger Run RV Resort’s location is undeniably everything you’ll need for your visit to Breckenridge. An indoor pool, two indoor spas, a common campfire area, a workout room, a cozy club room, a business center, and a game room assure your stay in complete comfort. Located at the southern tip of South Carolina’s coastline, Hilton Head has 12 miles of opulent white sand beaches. You can find whatever activities you are looking for—a relaxing spa retreat, a secluded oasis, world-class golfing, or adventure-packed fun. Hilton Head Island Motorcoach Resort is located in the center of the island and sits on 50 acres of fully landscaped property with 400 paved lots. A pool, tennis and pickleball courts, and a dog park are among the many amenities offered. Within walking distance to many shops and restaurants and a short bike ride from the beach, Hilton Head Island Motorcoach Resort and the island are very bikefriendly. Trails will take you anywhere you need to go. The sand along the beaches is hard-packed and you can ride your bike right along the beach, making biking the easiest way to get around the island. Friends, these are certainly only a few of the places you can travel to aboard a luxury motorcoach. Likewise, I only had space for a few of the many choices available for a luxury liner RV. A permanent vacation investment, you’ll get a return on your new home away from home by way of inner health, relaxation and convenience year after year. O T L G O L F. C O M

SECOND Bar + Kitchen Domain Northside

S AT T O R UR Y ES BY ED RI IT CH OR AR /O DA TL RE M BA A G LO AZ IN E

From my neck of the woods in northwest Austin, I’m about a mile west of the many upscale shops and restaurants of the original Domain development – it’s actually a short hike and a clever shortcut by foot, or more often than not, a reasonably quick car trip. So, for the last few years, many of the restaurants and bars in the area have been regular haunts, though because of their proximity to home, not many of the hotels. Asparagus and Mushroom Quiche Daily breakfast / Brunch menu.

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PHOTO BY JOSH RUSE

y chance recently, I was very happy (and a bit embarrassed) to learn that just a bit further away at Domain Northside, celebrated Chef David Bull has been running a restaurant (and I’d been missing out on great food) for over three years. To be precise, Chef Bull is the ‘Regional Vice President for Food & Beverage’ for La Corsha Hospitality Group, which helped opened the Archer Hotel in August of 2016. The company manages; banquet, catering, pool, and other food and beverage services for the chic hotel. So much has been written about Chef Bull over the years, but for just the briefest of recaps: After a stellar stint at the famous Mansion on Turtle Creek in Dallas, he became the Executive chef at the Driskill Hotel in Austin at just age twenty-five. In 2003, ‘Food and Wine’ Magazine honored Chef Bull as one of “The Best New Chefs in America.” In 2006, he appeared on the Food Network’s “Iron Chef America.” He has twice been nominated for awards by the James Beard Foundation (2007 and 2014,) and his restaurants through the years have consistently met with equal acclaim from various regional and national magazines. Texas Monthly’s (then Senior editor) Patricia Sharpe famously said of Chef Bull, “When Oprah Winfrey and Steven Spielberg are your fans, you know you’ve found your flavor.” Though late to the game, I was genuinely excited about the news as I remember Chef Bull fondly from his

years at the Driskill. I have great memories of celebrations and just great dinners there with friends. I remember being sad when Austin lost him to the Stoneleigh Hotel in Dallas. His arrival back in Austin came in the form of a beautiful and critically acclaimed restaurant called “Congress” at The Austonian. Opened in December of 2010, the restaurant was sleek, with woodtrimmed walls and furnishings in cool tones of cream and tan. Above the dining room was a long, mobile-like chandelier that looked like sparkling rain. The tasting menus were elegant and at a new level of refinement for Austin at the time. Its sister restaurant, Second Bar + Kitchen, just next door was modern, but with more organic and industrial touches. Today, it still has a really good energy and is hugely popular with the ever-growing downtown crowds. With the opening of The Archer Hotel, came the close of Congress, but (Executive) Chef Bull brought many of his long-time compatriots to expand the ‘Second Bar + Kitchen’ concept to the new hotel. Long-time staff at Second include; Chef de cuisine Mariha Hinojosa, senior sous chef Kevin Donovan, and Executive Pastry Chef Michelle Hall. Although the daily menus at Second Bar + Kitchen are not the elaborate tasting menus of his past, the item selection, thoughtful sourcing, and fine execution definitely have the brand of Chef Bull and his team. Covid-19 makes going out more difficult these days, but I wanted to pay a visit to the restaurant, so a couple of trusted friends and I decided on dinner. A few things recommend the restaurant from a safety standpoint – first, it’s in a thirty-fivefoot high atrium off the main lobby of the hotel. The tables (normally available for 350 guests) are allocated

well apart, and every one of the staff is in masks and rubber gloves. Throughout the visit, I noticed staff wiping door handles and other surfaces periodically, and all tables were sprayed and wiped between diners. Like its counterpart downtown, the menu is made up of several shareable small plates, farmto-market salads, pizzas, house-made pastas, sandwiches (with a gourmet touch), and the famous Congress burger. A few items like a pan-seared salmon and a bone-in cowboy rib-eye round out the menu. Chef Bull told me that the menu changes often as different seasonal produce becomes available. Recent standouts are stunning heirloom tomatoes from Village Farms in Marfa used in many of the salads and other dishes, and beautifully fragrant peaches from Texas Farm Patch in Pleasanton. Chef Bull makes the final decision, but he allows his staff to create dishes and make suggestions on menu items. While the desserts on the current menu are limited, the unmistakable touches of Executive Pastry Chef Michelle Hall are evident. (she is also responsible for the little butterscotch and marshmallow cookies used at the hotel and many of the creative sweets available at the Summer Market) Chef Hall originally from Cali-

TO P : To p : A t r i u m Restaurant. MIDDLE: Middle: Cheese Board with fruit preser ves and marinated olives. BOTTOM:Lavender and Strawberry Scones – Saturday Mar ket. 36

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T HO

H OS

Pulled Por k Sandwich + habanero pickled onions. O T L G O L F. C O M

fornia spent many years at a series of fine dining restaurants, from early starts at AOC (crediting philosophy and technique from Chef Susan Goin) to Michael Mina and even Spago in Hawaii. Locally, she was on board at Jeffrey’s in 2013 just after its transition. (She has been working with Chef Bull for the past eight years.) Our small dinner party started with several of the ‘Snacks + Starters.’ Favorites like; Blistered Shishito Peppers and (perfect) Black Truffle Pomme Frites came out first, followed by genuinely outstanding Crispy Brussels Sprouts, tossed with smoked bacon, mint, feta and golden raisins. (this last dish I’ve had a few times more in the past week alone.) The Cheese Board was a hit with various fine cheeses, fig jam, and a warm eggshell crisp baguette from Easy Tiger. The house olives with herbs and lemon zest disappeared quickly. For our mains, we sampled the Sausage + Peppers pizza – the crust was excellent as was the housemade sausage. (spice lovers will be happy) I opted for the Pulled Pork Sandwich, which was lean, flavorful, and amazing with habanero pickled onions and just off sweet cucumber pickles. The Smoked Turkey + Swiss, was food stylist-pretty and was by all accounts excellent. Throughout the evening, little touches hinted at restaurants past – simple items (like the olives) were just markedly better than usual. Vegetable flavors were uniquely tasty and textures were on point. In a bar/ restaurant, our waiter carefully kept the wine label towards me as he opened it… (definitely some training and care.) Our finishing touch was a couple of dessert samplers. The butterscotch brownies were my favorite, followed by the little mocha filled pizzelle like “tacos” dipped in chocolate. One of my dinner companions even made

a slightly suggestive noise at the flavor of the key-lime lollypop. The restaurant has a strong fifty-label wine list, with many notable wines from across the world. Selections include German Rieslings, Spanish Albariño, Chardonnays from Napa and Burgundy, Australian Grenache, a fine Gevrey-Chambertin, and a pricey (though 99 point rated) Bond St Eden Napa Cab. Eighteen selections are available by the glass, and even three wines are on tap. We enjoyed a few bottles of the Omero Willamette Valley Pinot Noir and later, a smooth Luca Mendoza Malbec. Both worked well with our diverse food selections. Well brewed Illy coffee was all that was left. Because of that Friday encounter, I’ve managed one more dinner and two exceptional breakfasts (mushroom and asparagus quiche + Bacon!) each after a small raid on the SBK’s Summer Market. My thanks go out to Chef Bull, Chef Hall, and General Manager, Rick Reed, for the fine hospitality and for answering so many questions.

PHOTO BY JOSH RUSE

Blac k Tr uf f le Pomme Frites and Crispy Br ussels Spr outs.

Right: Pickled vegetables – Saturday Mar ket 38

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OTL / MIND GAME

Swing thoughts or not?

STORY BY BRECH SPRADLEY, PGA DIRECTOR OF INSTRUCTION BARTON CREEK GOLF ACADEMY An age-old question that many golfers contemplate is whether they should have swing thoughts when on the golf course, especially in tournaments. Should your “thinking” be left on the driving range or practice greens so you just react and play when on the golf course? Technical thinking is required on the range or during a golf lessons, but what should you think about during actual play? In 2002 I started working for Golf Digest Top 5 teacher Chuck Cook, and we discussed this very topic. He told me about research they did while working for the Golf Digest schools in the 1970s-80s. Golf Digest had a great group of teachers with the likes of Bob Toski, Davis Love Sr, Jim Flick, and others. One of their research projects was to ask current and former Major winners and golfers who won big PGA tournaments what they were thinking about while on the course during those events. Their objective was to identify their main swing thought(s) during the heat of battle on golf’s biggest stages. What cue stimulated a highlevel athletic movement that lasts for a little over a second? Their findings fell into four categories, two technical and two less technical and the categories were nearly evenly split: thought of the target; focus on ball flight; focus on certain body part; and focus on what the club was doing during the swing. The four categories are not remotely similar and within the categories, the golfers’ thoughts were all over the map. Basically, everyone was different. The target thinkers focused on a vivid visualization of their target and cleared their mind of any and all swing thoughts. The ball flight thinkers concentrated on the feel of the curvature of the flight. Ball flight thinkers generally like to work the ball right to left or left to right and some without much curve preferred straight. They understood how their swing should feel so their focus was on their ball flight. The body thinkers had success focusing on a body part during the swing, such as rotating their torso through impact. The last group, the players who focused on what the club was doing through the swing, focused on the club, such as hinging the club up more in the backswing. So, the best players in the world focus on different things during high-level play. Where does this research leave us? With an understanding that there is no one answer to a golfer’s mental game; yet, these four different areas of thought hold true today.

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In my 26 years of teaching, I can say with confidence that there is no one answer for the mental game of golf. I believe that golf becomes much more of a “mental” game and less technical as a player progresses in their skill. For instance, a beginner golfer or high handicap player will benefit from understanding how to visualize their target or ball flight. But target or ball flight thoughts won’t make as great an impact on their game as a solid understanding of what their body or their club is doing. A bad golf swing is still and bad golf swing. You can’t “be the ball”, concept your way to better golf if the skills are just not there. Once a golfer’s skills improve, the pendulum generally shifts and the game becomes much more mentally driven. Although it will never be exclusively one or the others. So, how many swing thoughts should you have? My experience and research by experts in the field of human cognition and sport find the answer to be somewhere between zero and two. If you find you perform better with a focus on two swing thoughts, I recommend one being a backswing thought and the other a downswing or finish thought. Some have so many thoughts running their mind that they have paralysis analysis. At that point, the rhythm and flow required to produce a good golf swing has little to no chance. Identify what you need to think about to help you produce the best results. As a teacher, I try to draw out of the player what they specifically need to think about to perform at a high level. When I hear someone say that they hit it better when they don’t think at all and just swing, what this really means is that their swing produces a better motion then what they are thinking about. And in many cases, this is true. Less thinking can equal better results. But any players that are not at the level they desire have been simply not thinking of the right things. Its not a matter of not thinking, it’s a matter of thinking about what is correct. So, what can you take from all of this? My recommendation is the next time you go out and play, do a little experiment. In a round of golf, play 25% of the holes focusing on each of the four categories. Really commit to not deviating from the prescribe thought and see what works the best for you and helps you play the best. Stick with that way of thinking for a while and start shooting lower scores! Play great golf this summer!

OTL / BUCK’S TIPS

Pearls of Wisdom STORY BY BUCK MAYERS

During my many years of teaching the game, I have saved these Pearls of Wisdom from some of the greatest players and teachers of all time: • Your ability to make progress in golf will depend, for the most part, on the amount of time and effort in the many challenges the game presents. • Golf is a very simple game made complicated by humans. • Golf is played in a state of grace. Stay smooth and relaxed to create the proper sequence patterns and the speed will come. • Your nervous system is more important than your muscle system. • The “how to“ in golf is important, but the feel of the “how to“ is more important. • Your tempo, rhythm, and balance are personal, like your thumbprint. • The most important keys in golf are the concepts and visualizations of the swing stored in your

mind’s eye. • Self-discovery is a big part of learning. A teacher can impart knowledge, but the skill must come from the student. • Most golfers do not improve due to the lack of understanding of cause & effect. • The success of your game will depend on the extent to which your mind takes charge and the way your body responds to its commands. • Understanding leads to a sound swing. The proper swing does not lead to understanding. • Have patience when your game is not where you want it. Your game will come and go. • You can hit a good golf shot with a bad swing. But you can also hit a bad golf shot with a good sling. • Motion and feel are far more important than positions. • Visualization is the first step in losing tension in your golf swing. See it, feel it, and trust it, and just go. • To build repeatable habits in golf, you must push the “recall button“. Paint your picture. • Practice like you play to have more success when you do. • Embrace golf in its essence of passion made to enjoy and have fun.

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Buck Mayers is the Director of Instruction at Escondido Golf & Lake Club in Horseshoe Bay, Texas. He can be reached at www.buckmayersgolf.com.

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The Clubs at

Houston Oaks

The Clubs at Houston Oaks almost defies description. It’s certainly a country club since, after all, it’s out in the country, though Houston suburbs inch closer by the day. It’s a private resort and ranch, too. STORY BY MIKE BAILEY

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PHOTOS BY KATIE PARK

A BREATHTAKING LIVING LEGACY O T L G O L F. C O M

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designed by Ralph Plummer, was merely “refreshed.” It wasn’t until 2017, when a brand new layout by Chet Williams was unveiled, that Houston Oaks appeared on the state’s radar for best golf courses. Sitting on the same site where the old Plummer Oaks layout was (Houston Oaks once had 36 holes), the new 7,007-yard championship course that played host to the Big 12 Match Play Tournament for the last two years and will be the site for the Texas Amateur in 2023, as well as other prestigious upcoming events, is thoughtful, challenging and most importantly enjoyable. Its reputation has soared, going from No. 22 on the 2018 Dallas Morning News’ “best courses in Texas” list to No. 4 last year to No 2 this year -- pretty impressive for a newer golf course that most people in Texas still aren’t familiar with. To put it in perspective, it’s ranked ahead of the likes of Colonial Country Club, Champions, River Oaks, Bluejack National, Escondido and even Whispering Pines, a former No. 1 course that now sits at No. 3, right behind Houston Oaks. “Our championship golf course is rated No. 2 in the state after only four years. We did not expect that,” says Chuck Watson, one of the owners at Houston Oaks. “We’re one of the best kept secrets in Texas.” Ironically, Whispering Pines also was designed by Williams, a former Jack Nicklaus Design associate, who is based in Waco. “I couldn’t be happier for this group of owners, be-

cause it (the golf course) was something that was important to them,” says Williams, who when pressed won’t say which course -- Whispering Pines or Houston Oaks -- is better, for obvious reasons. (Williams is assisting in a renovation at Whispering Pines, which is currently closed and might explain its slight drop in its ranking.) So what is it that makes Houston Oaks golf course so special? More than anything, Williams says, it is how the course fits into the land and its namesake oaks, though its exceptional conditioning, thanks to a new state-ofthe-art irrigation system and the care from superintendent Tanner Chrastecky and his crew, certainly adds to its lofty status. “I think there are a lot of good holes, a lot of fun holes, but I really love the way it sits on the land,” Williams says. “It feels like it belongs, and it doesn’t feel like there are man-made features that are imposed on the ground. “I think now the golf course plays in and around the oaks a lot better than it used to. And I think that’s something the owners can appreciate as well. Because they told me one of the reasons they bought this property was because of the trees.” Indeed, the live oaks, hundreds of them covered in Spanish moss and some of them more than a hundred years old, give Houston Oaks one of the most unique looks in the state. Williams used them strategically in the design of the holes, and they not only play into shot

values, but they make the golf course visually stunning, too. And while there were plenty of oaks on property before the new golf course was laid out, more were transplanted there, providing a dramatic look. With Celebration Bermuda on the fairways and TifEagle greens, the course also has 80 well-crafted and strategic bunkers, with bright-white sand that frames holes well from the tees. As for the holes themselves, there’s great variety. With seven sets of tees, the par-71 layout that ranges from 4,339 yards to just over 7,000 yards is playable by all golfers of every ability level. All the holes are unique, too. There are short par-4s and long ones, good risk-reward par 5s, water on plenty of holes and even an island green on the par-3 fifth. And speaking of par 3s, those offer great variety as well, playing as short as 145 yards from the back tee of the fifth all the way to 230 yards from the 13th. The lofty ranking has been good for growing membership, too, says Nick Holligan, head professional at Houston Oaks. Overall membership currently stands at around 470 and has been growing this year, even during a pandemic. The average age of its membership is just over 49 and declining, which is young compared to many private clubs. “It (the high ranking of the golf course) has been brilliant for the club,” says Holligan, who is originally from Edinburgh, Scotland. “There’s been such an influx of

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PHOTOS BY KATIE PARK

here’s even an aquaponics farming greenhouse on the property. And of course, there are private residences as well as luxury villas and even a ranch house available for rent. Houston Oaks offers something for everyone. Arguably no club in Texas has this much variety. Built on the former site of Tennwood Country Club (a facility that opened in the 1950s for the employees of Tenneco Oil & Gas), Houston Oaks now covers around 950 acres and is still growing. It has evolved over the last dozen years or so into a multi-faceted sporting club featuring a social club, a gun club, a six-court tennis club, wine club, fishing club, swim club, and a popular wedding venue. The expanse has played host to concerts as well; there’s also a baseball field and an equestrian club. And now it grows many of its own vegetables and herbs, and is even adding a hen house to bring farm-fresh produce and eggs to its outstanding dining facilities. But with all that it has going for it, over its first decade, it really didn’t have much of a golf course. Shortly after Houston Oaks reopened with its new owners in 2007 as Houston Oaks Country Club & Family Sports Retreat, Houston architect Baxter Spann brilliantly redesigned the 18th hole (the basic design of that hole still remains), but the rest of the 1956 course, originally

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might enjoy The Inn at Houston Oaks. Perhaps the most talked about amenity at Houston Oaks -- maybe even more than the golf course -- is the incredible Bunker 55, an underground, state-of-the-art wine facility and lounge that rivals wine cellars found at the finest wineries in Napa Valley, CA or Burgundy, France. Bunker 55 was converted from an underground bomb shelter built by Tenneco in 1962 and used to safeguard its pipeline operations. Inside you’ll find plenty more of Marci Alvis’ antique acquisitions and design features. The number 55 represents the temperature inside (55 degrees Fahrenheit, with an ambient humidity of 70%). Members have their own lockers or wine cages to store their vintages, many of which are rare and priceless, and the Bunker Boardroom or wine cave sometimes plays host to elaborate dinner parties where jackets, coats and cashmere wraps are not only recommended, but needed. The Gun Club has its own bar and grill to go with its two 5-stand shooting stands and archery range. And on its grounds, you might also find some big-name entertainment on occasion for various concerts and special events. There are seven dining venues in all at Houston Oaks, as well as a fitness center and spa. There is something for everyone, and it’s a family affair at The Clubs at Houston Oaks. Simply put, Houston Oaks is a great place for members and their guests to unplug. As Bob Gusella, CEO and general manager says, “It’s all the fun of a high-end resort, with the privacy of a world-class club.” Unlike a resort, Gusella says, “Nobody is a stranger at Houston Oaks.”

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PHOTOS BY KATIE PARK

people joining. It’s a nice problem to have, but we may be close to having a waiting list in some categories.” Of course, the owners will tell you that the story at Houston Oaks is far from over. They have hired a renowned San Francisco firm to complete a master plan for the entire property. It could include more homesites and reconfiguration of The Scrambler (Family Nine Course), which Watson, who likes to play it with his nine grandchildren, says could be pared down to six holes and be made even more player-friendly. The Scrambler Course redo is probably at least a year away, but the club is expected to break ground soon on two new pickleball courts -- a sport that has become all the rage across America in recent years -- as well as a special events facility featuring a world-class ballroom that will go where the baseball field currently is (the ballfield would be moved). “We like to keep it fresh,” Watson says. “Seems like every year we add something. We’re far from done.” But while the future for Houston Oaks is ongoing. What’s been happening over the past decade or so would certainly be enough for most clubs. It all started in 2006 when three couples got together and spent around $8 million to acquire Houston Oaks Golf Club, which at the time was a 36-hole daily fee facility located near the intersection of FM 2920 and US 290 northwest of Houston. The group included Marci and Steve Alvis, founder of NewQuest Properties; Kim and Chuck Watson, founder of Dynegy; and Terri and John Havens, CEO of Seismic Exchange and

owners of the Cal-a-vie Spa near San Diego. In the first couple of years, Houston Oaks’ transition was already remarkable, making good use of some of the existing features such as the pool, its many lakes and picnic areas, and adding another pool, tennis courts, gourmet dining and other amenities shortly thereafter. The idea, in the beginning, Watson says, was simply to build a retreat for family and friends. They didn’t intend to build out a club closing in on 500 members. But as interest grew, the families took on members. And as membership grew, more was added, like family residences (all the lots are sold), the gun club, Bunker 55 and a new clubhouse to replace one that had burned down in 2008 after it was hit by lightning. In truth, the fire gave the club a chance to build the clubhouse of their dreams. They hired Austin architect Ryan Street, who had designed Escondido’s clubhouse in Horseshoe Bay. The result in 2013 was a 30,000-square foot Tuscany-style structure constructed with limestone, stucco, tile roofing, reclaimed wood accents throughout and 13 French fireplaces, courtesy of Marci Alvis, who made numerous trips to Europe looking for the right touches. One of the property’s most revered treasures from those trips to Europe, however, is a 15th century, 56-seat chapel built in the Luberon region of France. The chapel was brought over in pieces and re-assembled on site. Available for members and guests, it’s now a popular spot for weddings and private events. The overall resort, of course, is a popular site for wedding receptions and bachelor and bachelorette parties. The Ranch House is often used to house groomsmen for that very purpose, while the bridal party

on your game

OTL / ON YOUR GAME

Lee Trevino Never at a loss for words STORY BY BY ART STRICKLIN

Even at age 80, which he turned earlier this year, Dallas native Lee Trevino still casually towers over the game he lorded over on both sides of the Athletic Ocean. With six major golf championships (Two U.S. Opens, Two British Open titles, two PGA Championships), plus dozens of wins worldwide, the World Golf Hall of Fame member cut quite a golfing figure, but hasn’t played in an individual stroke play tournament in nine years.

sk what he did to celebrate his recent milestone birthday, Trevino responded with his usual flair. “Not much, at home with (wife) Claudia, ate, golf, celebrate. I always ready to go.” He still plays golf almost every day at a quartet of Dallas courses he belongs to or perhaps elsewhere, always happy to tell stories, polish his reputation as one of the best ball strikers of all times, and take on all comers with a money game or another remembrance of his unlikely career. Starting with his dirt floor, no plumbing, workers shack where he grew up in this large North Texas city, less than three miles from where he lives today, it would have been impossible to see where his golfing career could have taken him. “When I showed up, people said where the

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tailored clothing, Trevino’s life and career is finally in full view. Possibly no one in golf achieved more with less in the game of professional golf than one Lee Buck Trevino. “I never thought about this growing up, I couldn’t,” he said. “I was only thinking about a better house, a nicer car and drinking more beer. Now I’ve got the house, have a really nice car, but don’t drink anymore.” To say Trevino’s upbringing and ultimate outcome is the stuff of legends is to overlook how legendary it was. He didn’t overcome his life circumstances, he transcended them. Even his non-stop, on-course banter is entirely homemade. Growing up as a caddy at Glen Lakes Country Club (the original Dallas Athletic Club location), caddies weren’t allowed to play, so Trevino and his friends carved out their own three-hole course in the woods next to the course. They could only scrape together one set of clubs which had to be shared among all players. “We’d be walking down the fairway saying, ‘how Pedro, I need the 5-ioron. Hey Whitey, I need the putter,’ and that’s how I started talking all the time on the golf course.”

After growing up caddying at Glen Lakes and playing golf at public Tenison Park Golf Course with a taped up Dr. Pepper bottle, which his sons still have, he got his first taste of real competitive golf during a stint in the Marine Corps ending in 1965. A brief falling out with his mentor Hardy Greenwood, who ran Hardy’s Par 3 in Dallas, led to him to El Paso, as an assistant pro at Horizon Hills Golf Club, where he continued his gambling and hustling ways. Future World Golf Hall of Fame member Raymond Floyd, already a PGA Tour winner, came to El Paso in ‘66 looking to make an easy mark from the money-heavy West Texas crowd. Floyd, and his financial backers rolled up to the clubhouse and out bounced Trevino to grab Floyd’s clubs, point him to his room and begin shinning his golf shoes. While his handlers went out to get a cart so Floyd could scout the course, the young North Carolina golfing hot shot asked his new helper who was the local star player he would be facing in the three-day match. “That would be me, Mr. Floyd,” Trevino said looking up from his cleaning duties. “I’m playing the shoeshine guy, I don’t need

hell did he come from and when I leave, people will say where the hell did he go? That’s just the way I want it,” with that, he lets out his trademark hearty laugher which earned him the nickname, the Merry Mex. Just consider the Trevino plotline. A young, poor Mexican golfer never knows he father, raised by a mother and a grave-digging grandfather, with no money, no golf clubs and no golf lessons. He’s introduced to the game by his caddy master uncle, Lupe, who never played the game himself, but shows Trevino how to caddy for rich members and building golf courses. Then Trevino steals away with little time he has left, teaching himself a game he had learned from watching club members’ swing. From the dusty shack, long since paved over for Central Expressway in Dallas to his current multi-million dollar lifestyle, completed with luxury automobiles and expensive

O T L G O L F. C O M

on your game

to scout any course,” Floyd told his backers But Trevino won the first day, shocking Floyd who immediately asked for an emergency nine to reclaim his money. “I’m sorry, I can’t Mr. Floyd. I have to put in all the carts before dark,” Trevino truthfully said. The result was the same on day two before Floyd finally won his money and some pride back on the third day when Trevino narrowly missed an eagle putt on the 18th hole. Ask years later to confirm the details of that Texas money match, Floyd could only shake his head. “Lee wrote about it in his book, I wrote about it in mine. It’s all there and all true,” Floyd said. Trevino realized his education in the school of hard knocks was finally complete and the next hurdle would be the PGA Tour. He turned pro in 1967 and shocked the golf establishment by finished 5th in the U.S. Open at Baltusrol and named Rookie of the Year. For every step along golf’s professional competition ladder, Trevino tightly guarded the two things which no one could add or take away, his passion and his unshakeable belief in his own abilities. “Life is all about passion, you have a passion for your job, for your marriage, for your life. I had that passion and nobody could take it away,” he said. He returned to the U.S. Open in 1968, winning his first golf major by four shots over Jack Nicklaus, for his first-ever PGA Tour win, and became the first golfer ever to shot all four rounds in the 60s in an U.S. Open. Afterwards it was Trevino paid tribute to his Texas heritage as the first Mexican-American golfer ever to win a major championship, “my own goal is to make enough money to be able to buy The Alamo and give it back to the

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Mexicans.” Perhaps not surprisingly with home homemade swing, Trevino achieved as much success at the British Open as any of the other major championships, recording six Top 5 finishes at the Open, including a tie for third at The Old Course in 1970. “My strong suit was the driver. I could put it on the sidewalk and I knew I could. I never feared anything. It didn’t matter to me if it had a fairway I will hit that. If it has a green I will hit that. It doesn’t matter if it had animals and snakes. I would be in the fairway. To prepare for his Open title defense in 1972, Trevino took a Lone Star route of preparation. He asked his Texas golf and military friend Orville Moody to find him a place where he could train in peace and privacy. Moody knew of a Central Texas course which had not opened yet on a nearby Army based and arranged for Trevino to make it his Murfield Open training camp. “I played 18 holes every morning, running after every shot. Then I would come home and have breakfast, then hit balls for a couple of hours. I’d have lunch, swimming with the kids and then at 4 p.m. play some more. I did that for a week to go defend at Murfield. I was practicing bump and run and all the shots I would need.” Trevino’s loud, outgoing personally bothered several players including Britain’s Tony

Jacklin on many occasions and led to another famous, but true Trevino quote, when they played in the semifinals of the World Match Play at Wentworth in the early 1970s. Walking to the first tee, knowing what to expect from his opponent, Jacklin turned to Trevino and told him they were going to have a serious match with no talking. “Tony, you don’t have to talk today, just listen,” Trevino said with another huge laugh. The pair combined for 26 birdies and three eagles in the 36-hole match which turned out to be another Trevino victory. Other than the pair of Open victories, Trevino said his greatest major thrill was beating Nicklaus in an 18- hole playoff to claim his second U.S. Open title at famed Merion Golf Club “Anybody can win a sudden death playoff, but to win in 18 holes, when I beat the best there is, it gave me the confidence and I felt like now I belonged. I can play with the best.” It was the match where Trevino threw a rubber snake at Nicklaus on the first tee, a move Trevino said Nicklaus knew was coming and actually ask to see. While his major thrills were glorious, Tre-

vino has a searing memory of his one great golf regret, his inability to win a Masters title at Augusta National Golf Club. He said it was an early run-in Masters ruler Clifford Roberts, a clash of personally styles, which caused Trevino to miss out on winning all of golf’s majors. “It wasn’t the golf course as I’ve always lead on to be, it was Cliff Roberts. No question I would take a different way today. I would have kept my mouth shut and respected the fact that Mr. Cliff Roberts was the one who ran the place, but I felt like he should respect me and see where I was coming from.” Trevino was burned literally in 1975 when struck by lightning on course during the Western Open in Chicago, a condition which bothers for years and led him to Germany for a back operation which finally cured his pain. “When I was hit by lightning 1975, I had nowhere else to go, I didn’t have any other options, I had to come back. If I had a master’s degree in something else, I would have quit. You didn’t think about quitting when you don’t have any other options. These days he’s more that content to spend most of his days at his Dallas home with his third wife, Claudia, who he calls his rock. His considerable golf winning, including an alltime record 29 times on the Champions Tour, are protected by a professional investment firm and audited twice a year to make sure there is no unexpected loss. His has a place in Palm Springs he goes to in the winter time and once lived in Florida before returning home to Texas saying, “I wanted to make sure I didn’t die in some damn Florida condo.” “I tell people I don’t do anything all day long and don’t get started with that until noon,” he said with another trademark laugh. There is always more casual golf to play, more fun trips to take, more stories to tell. The one Trevino would like people to tell about him is simple. “I made it as a poor man in a rich man’s game. I broke the mold because nobody had ever won like this with my background. I made it in a rich man’s game, that’s what I’d like for them to say.”

O T L G O L F. C O M

OTL / WINE

wine

Rosé for the Summer STORY BY TONY SCHLOTZHAUER OTL WINE FEATURES

You head to the grocery store to grab a few bottles of wine. Sounds easy enough, right? White wine, too light, red wine, too heavy. It’s summertime, so what are you going to get to pair with all the delicious things you’re eating on the patio? Ah, there it is, the rosé section.

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ut, so many choices! So many shades of pink! What does it all mean? How do you choose one? Will it be sweet? Is it from white grapes or red grapes? Is it from PINK grapes? Let’s clear all this up, so the trip to the store isn’t so painful. After all, I’m a Somm, and I’m here to make your life easier. To understand how rosé wine is made, it’s best to start with how red wine is made. When you squeeze a grape, what color is the juice that comes out? Is it red? Is it white, is it pink? Did I even pay attention? Ugh. Well, I can guarantee, the grapes used to make wine (Vitis Vinifera) will almost always have juice that comes out clear, or white, in terms of vinification. When red wine grapes are crushed, and the juice is extracted, the skins (and in some cases, the stems), sit on top, allowing the pigment to leech into the liquid, giving it color. This process is called maceration. The amount of color released into the wine depends on a few factors; time with skin contact, temperature of fermentation, and the variety and thickness of the grape used. When making rosé wine, the juice is drained off the skins after a short maceration period, allowing only a limited amount of anthocyanins (chemical word for pigment) to be released into the juice. (One nerdy fact here, is that Rosé Champagne, one of the most expensive types of wine in the entire category, can be made by blending flat red wine into the sparkling juice.) In addition to red, white, and rosé, you may sometimes see a category called “orange wine” listed at wine bars and restaurants. This fun style of wine is made by the maceration of white grapes, which imparts a brownish-orange color to the juice. These “orange wines” are often associated with natural winemaking. They rarely use filtering, fining, or sulfur additions in their winemaking process. And of course, there is one more category to cloud the entire situation.... and this is one you might already know. This last item is the “grey grape” or “pink grape” category. HUH?? – Yeah… grey grape. If you’ve ever seen a pinot grigio, pinot gris, or gewürztraminer, you’ve been there. With extended contact of the skins, one can actually make a rosé with these, as well.

Next up, to understand the various styles of rosé wines that may appear on a wine list, it’s good to know a little wine jargon - wine from Europe is considered “old world,” while any wine made outside of Europe is considered “new world.” In general, wines from the “new world” will have a more fruit forward quality and may be higher in alcohol. For example, the difference between a pinot noir from the Russian River in Sonoma, and a pinot noir from Burgundy is likely to be the amount of ripe fruit you taste when you drink it. You may smell rosé petals and ripe cherry when you stick your nose in a Chambolle-Musigny from Burgundy, but you’ll likely find bigger scents of ripe strawberries and raspberry in California pinot noir. The main difference in the flavors is due to the amount of sun the grapes are exposed to in the two regions. Sun creates ripeness and sugars, while the cooler weather yields more acid and structure. So now that we know the basics, let’s talk about styles and flavors…. Starting with what should be considered the premier winemaking country in the world, France, the most popular style of rosé, is the ‘Provence style.’ These wines are light, refreshing, and easy to drink. Slightly chilled grenache-based rosé wines are perfect for summertime poolside enjoyment. Next, a favorite of Sommeliers and wine buffs

O T L G O L F. C O M

wine

Pouring of Pinot Gridgio Rose,

alike, the Bandol rosé category, is based on the versatile mourvèdre grape. With its floral aromatics and complex palate, mourvèdre rosés tend to go with the widest variety of dishes. Everything from fish to lamb can be paired with a good Bandol. In this same vein, a cabernet franc rosé from the Loire Valley, Chinon, for example, can be some of the most exciting, savory, and food friendly pink wines out there. Further North, in the Southern Rhône, the appellation of Tavel happens to be the only AOC in the region that allows ONLY rosé wine to be produced. A bit dark and brooding, these wines are based on grenache and cinsault, primarily, but

ABOUT TONY SCHLOTZHAUER, ORIGINALLY FROM ORANGE COUNTY/LOS ANGELES, TONY HAS BEEN A SOMMELIER FOR NEARLY 10 YEARS. HE CURRENTLY WORKS FOR JEFFREY’S IN CLARKSVILLE.

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syrah and mourvèdre can also be used. Tavel was a favorite of Kings, Dukes and the likes of Ernest Hemingway... the extra structure in these wines makes them age-worthy, but they are also very drinkable when young. Next…. pinot noir is a grape that walks the line between red and rosé. Since this varietal is thinskinned and notoriously challenging to grow, it’s surprising how often we see this style. A good reason could be that pinot noir rosé is absolutely delicious when done right. In France, the Sancerre region uses this variety, as does the AOC of Marsannay in Burgundy. It’s interesting to note that pinot noir (though a red grape) is one of the primary grapes in Champagne. Chardonnay, pinot noir, and pinot meunière are the three grapes most often used. Style and weight can range from lean and focused, to big and bold, depending on the percentage of the blend. Rosé Champagnes can be some of the most complex and interesting of this style on the market. Spanish rosado wines are a fantastic way to go

for fun, fruity, savory, and value-driven wines. They range from the most common styles, such as tempranillo and garnacha, to rare finds such as txakoli rosé made from hondarabbi beltza. As most wine aficionados know, Italy is the most confusing and difficult country to explain, and it’s no different when discussing rosé. Tuscany uses sangiovese, but can also use international varietals, such as cabernet sauvignon. The Veneto uses corvina and rondinella. Abruzzo uses montepulciano. Sicily uses nerello mascalese, and can often call their deep rosé “cerasuolo,” due to the cherry color. Lastly, in the United States, rosé styles are very producer-driven. It’s crucial to know which varietals they work with to figure out what’s in the bottle. With laws being loose, as compared to the old world, producers love being adventurous and experimental with their blends. I’ve had fantastic syrah and sangiovese rosé from Santa Barbara and excellent touriga nacional rosé from Lake County. In general, knowing which regions use particular grapes always helps, i.e., cabernet dominates in Napa, pinot noir in Sonoma, etc. Now – with all this diversity and know-how, the days of white zinfandel should become a distant memory. (Hopefully.) As with all my wine-related articles, I’ve just scratched the surface of a world that is truly vast. So, feel free to ask a sommelier, taste, explore to your heart’s content, and find the wine that’s right for you.

The main difference in the flavors is due to the amount of sun the grapes are exposed to in the two regions. Sun creates ripeness and sugars, while the cooler weather yields more acid and structure.

O T L G O L F. C O M

OTL / CIGARS

ARTURO FUENTE’S

QUEEN B STORY BY TARA LEE MALONEY

I am often asked to help people with cigar choices, either they are new to cigars or they have been smoking a long time but they only smoke one or two things and want to branch out. I usually find out what they smoke or have smoked and do they like a mild, medium, or full body. These answers guide me to what I show them. One of my favorite brands to bring people to is Arturo Fuente. They have a great range from the 8-5-8 to OpusX. One that brings me a great amount of joy is Chateau Series Queen B Belicoso. This cigar is made with the finest Dominican Long filler and wrapped in a dark red Ecuadoran Rosado leaf. The cigar is a medium smooth body smoke. You can tell that only the most experienced rollers have touched the Queen B. After it has been aged in Spanish Cedar Vaults for a long time, it is carefully wrapped in a cedar sleeve to help further the aging and richness of the cigar. There are robust coffee, leather and spice notes with cocoa and almond that make up this elegant cigar. One of the flavor notes that I personally get is butter, I know you are think-

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ing I must be crazy. Who wants their cigar to taste like butter? I have smoked this cigar many times and I smell the coffee notes and I taste the cocoa on my palate and the spice on the back of my throat, but I also get this creamy butter hint. It took many smokes to figure out what the flavor profile was and maybe it is the almond that is giving it that buttery flavor. I don’t care what it is, I just crave that cigar from time to time. This is one of those cigars that starts rich and finishes as richly. Take your time and enjoy this cigar, I love it on the golf course because of the calming effects it has on me. There are days that my golf game looks like the military “left, left, left, right, left” but when I pick this cigar back up after my shot…. Who cares where the ball landed?

3 River Place Country Club www.riverplaceclub.com 512-346-1114 4 The University of Texas Golf Club www.utgolfclub.com 512-266-6464 5 Barton Creek Country Club 512-329-7999 www.omnihotels.com/hotels/ austin-barton-creek/golf 6 The Hills of Lakeway 512-261-7200 www.clubcorp.com/Clubs/ The-Hills-of-Lakeway 7 Falconhead Golf Course 512-402-1558 www.falconheadaustin.com 8 Grey Rock Golf Club 512-288-4297 www.greyrockgolfandtennis.com 9 Austin Country Club 512-328-0090 www.austincountryclub.com 10 Onion Creek Club 512-282-2150 www.onioncreekclub.com 11 Cimarron Hills 512-763-8700 www.cimarronhills.com/golfcourse 12 Balcones Country Club 512-258-1621 www.balconescountryclub.com

14 Morris Williams Golf Course 512- 974-8333 www.austintexas.gov/golfatx 15 Lions Municipal Golf Course 512- 477-6963 www.austintexas.gov/golfatx 16 Great Hills Country Club 512-345-6940 www.greathillscc.org 17 Spanish Oaks Golf Club 512-421-8530 www.spanishoaksgc.com 18 Blackhawk Golf Club 512-251-9000 www.blackhawkgolf.com 19 Forest Creek Golf Club 512-388-2874 www.forestcreek.com 20 Teravista Golf Club 512-651-9850 www.teravistagolf.com 21 Twin Creeks Country Club 512-331-5900 www.twincreeksclub.com 22 Georgetown Country Club 512-930-4577 www.georgetowncountryclub. net 23 Lake Cliff Golf Club 830-798-0695 www.lakecliff.com 24 Boot Ranch Golf Club 830-997-6200 www.bootranch.com/golf

25 Wolfdancer Golf Club 512-308-4770 www.wolfdancergolfclub.com

Cedar Park

35 36

26. Landa Park Golf Course 830-221-4350 landaparkgolfcourse.com 27 La Cantera Golf Club www.lacanteragolfclub.com 210-558-4653 28 The Quarry Golf Club 210-824-4500 www.quarrygolf.com

360

16 183

130

30 Dominion Country Club 210-698-3364 www.the-dominion.com

7 23

Austin

360

17 5

32 TPC San Antonio 210-491-5800 www.tpc.com/sanantonio

2 14 183

33 Cordillera Ranch Golf Club 830-336-3571 www.cordilleraranch.com/ cordillera-golf-club

130

290 290

34 Tapatio Springs Resort & Conference Center 830-443-9681 www.tapatioresort.com

183

24 10

35 Escondido Golf & Lake Club 830-598-7800 www.escondidotexas.com

1604

30 27

281

31 35

410 10

San Antonio 37

410 35

130

36 Horseshoe Bay Resort 877-611-0112 www.hsbresort.com/activities/ golf

Bluff Springs

Manchaca

281

410

10 183

410

Lorem ipsum

281

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Pflugerville 1

Steiner Ranch

130

12 6

Round Rock

183

29 Golf Club at Briggs Ranch 210-670-9400 www.briggsgolf.com

31 Canyon Springs Golf Club 210-497-1770 www.canyonspringsgc.com

183A

OTL / DIRECTRY MAP

OTL / DIRECTORY

2 Harvey Penick Golf Campus www.harveypenickgc.com 512-926-1100

13 Jimmy Clay & Roy Kizer Golf Course 512-974-4653 www.austintexas.gov/golfatx

183

1 Avery Ranch Golf Club 512-248-2442 www.averyranchgolf.com

183A

Buda O T L G O L F. C O M

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

Boot Ranch 830.997.6200 bootranch.com

Royal Albatross albratross.com

Cascata 702.294.2005 golfcascata.com

Rio Secco 702.777.2400 riosecco.net

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

South Padre sopadre.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

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Kapalua 1.877.kapalua golfkapalua.com

The Golf Ranch 610 North Auatin Avenue Georgetown TX 78626 The Henderson Inn hendersonparkinn.com 888.853.9050 The Olive Tree Inn 512.210.1210 1310 University Ave. Georgetown TX The George 979.485.5590 thegeorgetexas.com