OTL TEXAS The 'O' Issue 2022 by OTL Magazine

Hôtel Barrière Le Carl Gustaf TROPICAL PARADISE

Carter Creek Winery & Resort

Kissing Tree Golf Club

Will Zalatoris The Next Big Thing

28 Contents Volume 19, Issue 4

FEATURES 12

CARTER CREEK Taste and explore Texas at Carter Creek, a New Johnson City Winery and Resort. Katie Soltas

PLAYING RESTAURANT Instead of dining out, you can flex your culinary skills at home. Showcase recipes that have been handed down, all made with love. Richard Arebalo

REJUVENATE AESTHETICALLY Rejuvenate aesthetically with a little lift and tuck. Michelle Keller

KISSING TREE A rose by any other name. You’ll want to kiss someone after playing this layout. Mike Bailey

Hôtel Barrière Le Carl Gustaf TROPICAL PARADISE

Carter Creek Winery & Resort

Kissing Tree Golf Club

Will Zalatoris The Next Big Thing

ON THE COVER Imagine having breakfast here. An island pardise, Hôtel Barrière Le Carl Gustaf in the Carribean.

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Contents Volume 19, Issue 4

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COLUMNS 18

FITNESS Having a strong core allows you to generate more power in your golf swing.

YOGA FOR GOLFERS Don’t go out cold. Here are a few stretches to get your body warm to perform. You’ll feel better during and after your round.

PUTT FOR DOUGH Give the graduation gift that keeps giving, contribute to a Roth IRA.

DRIVE FOR SHOW The 2022 line of Land Rovers. There’s one for you.

GOLF TECH New game improvement wedge system from Cleveland Golf. Dial it in.

BUCKS TIPS Practice with purpose. Good golfers understand that you learn what to practice from how you play.

ON YOUR GAME The next big thing is here, PGA Tour player Will Zalatoris.

TRAVEL Hôtel Barrière Le Carl Gustaf, exquisite sunsets, a gentle ocean breeze, enticing cuisine and tropical gardens when you explore this hidden gem of the Caribbean.

WINE French wine. Where it grows, it shows. Explore the origins and learn what to expect with your wine choices.

CIGARS How to pick and puff. Plus a few other tips to know before you light up.

From the Publisher

One for the ages Just when you’ve thought you have seen it all, wonders never cease. A few weeks ago, Tiger Woods makes an astonishing comeback to play in The Masters. I’ll be the first one to admit, that when I first saw images of his crash, it seemed probable that we had seen the last of him. The mangled car looked as if no one could have survived the wreck. After more information about the accident surfaced that included details of the speed at the time of impact, it seemed even more improbable that he should not survive the crash. But, after months in a hospital, and numerous surgeries, somehow Tiger was on the mend. During a press conference in December, he admitted that not only would he not play full-time golf again, but there was a chance he was done playing professional golf. Enter young Charlie Woods, son of the legendary superstar. Charlie and Tiger had played the father-son PNC event back in 2020. It was young Woods’s introduction to the golf spotlight. The world immediately saw there was a young “Tiger” on the prowl. No doubt Tiger wanted to get back on his feet to perhaps compete in the 2021 event. Not wanting to disappoint his son, somehow Woods recovered enough to swing a club and commit to the event. With everyone speculating on what this meant as a comeback, Woods trampled down expectations and said this was not a tour-type event. He said he would be riding in a cart and to him, it was like playing in an exhibition. We all tuned in to get a glimpse of Tiger, his swing, his walk, and his right leg which sustained the most severe injuries. Woods along with his doctors all said there was a real chance that he would lose it after the crash.

And what do you know, although he and Charlie didn’t win, they stole the show. Team Woods placed second only two shots behind John Daly and his son. Charlie had improved since we last saw him and his dad could swing a club at full speed. He still had his short game and he could walk. This was nothing short of a miracle. Fast forward a few months to April. Could the impossible happen? Could Tiger Woods return to Augusta for the 25th anniversary of his first Masters win? Surely he couldn’t come all the way back from the crash 13 months ago. Certainly, he couldn’t play in the Masters without a warm-up event. Woods flew into town to play a practice round a week before the event saying he wanted to see where his game was and if he felt he could win. He’s always said he wouldn’t play in an event unless he thought he could win. Well, the unimaginable happened, Woods played. On Thursday, April 7, Tiger Woods teed it up and was back competing in a major. Against all odds, he posted an under-par round. He would go on to make the cut and eventually finish in 47th place. By Sunday, it wasn’t about the scorecard, it was about Tiger’s return. Scottie Scheffler maintained his number one ranking and played marvelous golf to win his first major. Tiger once again showed us that anything is possible. His game and fortitude will forever inspire us to dare to dream and try the impossible even when all the odds and experts tell us it can’t be done. Enjoy the issue.

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

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O T L G O L F. C O M 1 1 O T L G O L F. C O M 1 1

Charcuterie and Wine

Taste and Explore Texas at Carter Creek, a New Johnson City Winery and Resort STORY BY KATIE SOLTAS

Imagine: after the work week is through in the ever-growing and bustling tech hub of Austin, you head west on Old Highway 290, twisting and turning through the landscape and meandering rivers. Towering rock formations announce your arrival in Texas Hill Country. The city and its traffic fade away, followed by a feeling of exploration and relaxation.

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PHOTOS COURTESY OF CARTER CREEK WINERY RESORT & SPA

This charming town atmosphere, combined with the prime growing conditions in Texas Wine Country, likely played a major role in selecting this destination for Carter Hospitality’s third resort and first in Texas, Carter Creek Winery Resort & Spa. The hospitality company recently celebrated its 20th anniversary of the Temecula Southcoast Winery Resort & Spa, less than an hour outside San Diego in the popular Southern California wine region. While Carter Creek is a relatively new resort in Texas, the company is no stranger to the hospitality business. We were fortu-

New Vines

Old 290 Brewery

ccording to the Texas State Historical Association, Johnson City has been a tourism destination since its first economic boom in mid-1900’s when native Lyndon B. Johnson made his rise to political fame. As the former ranching trade center grew and sprawled geographically, the commerce dwindled by the turn of the century and revived itself as the charming, quaint Texas Hill Country destination it is today. The quality of businesses trumps quantity in the quiet town, situated at the intersection of 281 and 290, aka the Texas Wine Highway, named for the more than 50 wineries that dot the major corridor between Johnson City and Fredericksburg. Trendy new restaurants, antique stores, boutiques and coffee shops have given new life to historic homes and buildings, capitalizing on the tourism brought in from Austin, or hikers venturing out to nearby Pedernales State Park and those visiting the Lyndon Baines Johnson National Historic Park. O T L G O L F. C O M

Car ter Creek Winer y Resor t & Spa: Villas.

nate to experience the outstanding service, wellappointed villas, robust beverage program and manicured resort grounds firsthand this spring. Carter Creek opened in December 2019 just outside Johnson City. With its private accommodations, large open spaces and outdoor dining and tasting offerings, the resort is well-equipped to cater to the average guest’s pandemic/post-pandemic era needs and preferences. The spa was not reopened yet at press time but plans to be fully operational by Summer 2022. During a visit to celebrate our seven-year wedding anniversary, we received a friendly greeting and were immediately whisked away to the Carter Creek Winery’s tasting room, a stunning rustic space with oak furnishings and upscale Hill Country-inspired décor. Our wine concierge Melissa was knowledgeable on wine and well-traveled, yet down-to-earth and welcoming. She walked us through the tasting from start to finish, gauging our reactions after the first sip of

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her favorite pours and describing the specific tasting notes of each varietal. While the tasting experience was delightful, the wine spoke for itself. All of Carter Creek’s wine is grown on the Texas High Plains on 600 pristine acres of thriving, prolific vineyards under the leadership of Winemaker Jon McPherson. The Temecula-based vintner returned to his Lonestar roots to take on the role, as he was raised in the Texas viticultural industry under the vineyard mentorship of his well-known father, Dr. Clinton “Doc” McPherson. Like most Texas varieties, Carter Creek leans into earth-driven, softer wines from grapes that thrive from the early harvest and hot growing season. Highlights from the wine selection included a Peach Sparkling blend to cleanse the palate of Chenin Blanc, Chardonnay, Muscat Caneli and Pino Noir – the perfect summer bottle, the Gloriosa white blend of Gewurztraminer, Riesling and Muscat Caneli with

a surprisingly crisp finish for a sweeter wine and a plethora of reds. Tempranillo grapes typically flourish in Texas, and my high expectations were met at Carter Creek with this wine that I also chose during dinner; I also enjoyed the Wine Club members-only full-bodied 2018 Cabernet Sauvignon. After sipping a bottle of the Peach Sparkling to share along with a housemade charcuterie board in the lounge chairs on the expansive lawn, we explored the resort and its private pool and jacuzzi, surrounded by gardens strewn with regional flora peeking through for their spring debut. There are 78 total villas at Carter Creek, which all have a separate living space from the bedroom, along with a spa-inspired bathroom with upgraded amenities. The fireplace, plush robes and soft earth tones set the mood with wrought iron and rich wood accents that complemented the wine tasting room. As an added convenience, all villas are within walking distance of the winery and Old 290, the resort’s restaurant and brewery. We embarked on a beer tasting before diving into dinner.

Deluxe Villa King.

Pavilion Lawn.

Old 290 is unapologetically Texas in the best way. Inside, a long exposed wooden bar top expands nearly the length of the room, and behind it were taps for a variety of beers exclusively made at Carter Creek, led by head brewer Justin Zimmerman. There was an impressive range of brews and inventive flavors infused into each one, from the Hell Raiser Bourbon Brown Ale and the Smoked Peach Helles to the Hye-biscus Hefeweizen, named for Hye historic town along Highway 290. Outside, we watched families and couples play lawn games while they imbibed. Pool. O T L G O L F. C O M

15 3

Along with the resort’s wines, Zimmerman’s collection of small-batch ales paired well with the hearty and bold Texas-style cuisine at the restaurant, where we dined outside on the patio and listened to live music. Talented artists from near and far are featured every Friday and Saturday evening. The Braised Short Rib on brown buttered gnocchi was heavenly, as was the Hill Country Garden Salad with fresh peaches, pecans, feta cheese and local greens. Other unique mains included the Bison Burger, Creole Shrimp Pasta and the Cauliflower Steak, a noteworthy vegetarian dish. Old 290 Restaurant is also open for lunch and weekend brunch, featuring savory items such as the Brisket Breakfast Burrito and classic sweet items such as French Toast

with vibrant berries, leveled up when paired with brunch cocktails and mimosas featuring the Carter Creek Sparkling Brut wine. On our last morning, I toured the area on foot, running through the hilly countryside to view neighboring wineries, new developments in the area and cattle roaming by the creek; the resort is the idyllic place to reflect. Johnson City’s authenticity is unparalleled, and Carter Creek is the ultimate venue to explore the whole region. Visit this small town to experience what Texas Hill Country may have been like decades ago, but with modern shops, restaurant concepts and shopping that will please the sophisticated urban dweller retreating to the country to rejuvenate.

C a r t e r C r e e k W i n e r y R e s o r t & S p a Ta s t i n g R o o m .

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OTL / FITNESS

Twisting Core STORY BY LEAH GRUBER PHOTOS BY DILLON WEISHUHN

Create a strong swing by creating a strong core! Having a strong core means you can generate more rotational power during your golf swing, meaning you will hit the ball further. To create a stronger core for your golf swing, not only do you need to work your rectus abdominus, but your obliques too. You can do this by incorporating twisting motions in your core exercises. Adding twisting core exercises has four primary benefits:

Side Plank with Rotation 3 sets of 8 each side Either on your feet or knee push up into a side plank position. Try to keep your hips high, squeeze your glutes, and push up through your shoulder. Slowly rotate your top hand under your bottom arm pit and then back up, feel your core twisting and bracing. You might find that your balance is really challenged in this position. (If you keep falling make the rotating movement smaller or put a knee down.)

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Benefits: 1. Stability 2. Generating more power 3. Protect your lower back from Injuries 4. Allows you to transfer your bodyweight properly through your swing Below is a twisting core routine to do a few times a week.

FITNESS

Russian Twist 3 sets of 20 Start by sitting tall and leaning back until you feel your abdominal muscles engage. Clasp your hands together, roll your shoulders back, and lift your chest up. Rotate from side to side slowly. Focus on rotating your upper body and not just your head.

Bicycle 3 sets of 20 Laying on the ground bring your shoulder to your opposite knee and switch sides. Hands behind your head gently supporting your neck. Make sure your shoulder blade is off the ground, abs pushing down, and knee at 90 degrees.

Bird Dog 3 sets of 8 each side Starting on your hands and knees extend your opposite arm and leg. Find your balance. If you feel good here we are going to add some movement by crunching your elbow and knee towards each other and then extending them out. Try to keep your head neutral, squeeze your glute, and push your abs in so you don’t arch your back. Focus on form and keep your abs pulled in! Create a strong swing by creating a strong core!

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OTL / YOGA

How important is warming up before a round of golf? STORY BY NICOLE PINTER

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YOGA

Golfers need to prepare their bodies by stretching golf-specific muscles before the game. Reducing risks of injuries and better performance right from the first tee is the most important benefits of a proper warm up. The best way to prepare the body for golf is a proper dynamic warm-up. Dynamic stretches raise core temperature, coordinate movement, and breathe. Stretch be-

fore and after golf will develop optimal muscle balance. A proper warm-up should focus on these areas core, feet, hips, back, hamstrings, wrists, neck. Benefits of warm-up before a round of golf • Increase core body temperature • Supporting better coordination • Reduce risk of injuries • Boost confidence

Warrior one The warrior one pose is good for working every muscle in the body in unison to build phenomenal core, back, chest, leg, and shoulder strength. Warrior, one aids in flexibility as the chest, shoulders, and neck lift towards the sun while the lower body searches for the ground beneath your feet.

Triangle pose Unlike most yoga postures, the Triangle Pose requires keeping the eyes open to maintain body balance. Stand straight. Separate your feet comfortably wide apart (about 31/2 to 4 ft). Turn your right foot out 90 degrees and left foot in by 15 degrees. Now align your center of right heel with the center of your arch of left foot.

Revolved Side Angle Pose This pose also strengthens and stretches the legs, knees, ankles, groin, spine, chest, and shoulders. Get ready for your next game with 10 minutes dynamic warm-up exercise. Read more on www.nicolegolf.com website.

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OTL / PUTT FOR DOUGH 22

Give the Graduation Gift that Keeps on Giving Contribute to a Roth IRA

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STORY BY BY ALLISON LOOTS, FPQPTM WEALTH MANAGEMENT TEAM, AUSTIN ASSET

Graduates will soon be showered with gift cards and cash, according to an annual survey on graduation gift spending from the National Retail Federation (NRF) and Prosper Insights & Analytics. Overall spending on graduation gifts in 2018 was $5.2 billion, and the average gift-giver spent $102.51. Before shelling out cash on the latest Apple accessory for your child, niece or nephew, consider a more lasting gift. Seed a child’s retirement by making a contribution to a Roth IRA. Why give the gift of a retirement account? A $100,000 gift for just $1,000 down? Deposit $1,000 in a Roth IRA for a 15-year-old today and by age 75 they could have more than $100,000, assuming an 8 percent annualized return. If a child has earned income, money received from someone else can be used to fund an IRA. It doesn’t matter if the child is a teenager with some part-time income or a graduate with a full-time job. The only stipulation is that your child must have earned income -- not investment income -- that was at least equal to the amount of the contribution. A W-2 from an employer would show proof of income. Alternatively, if the child earned income from non-W-2 sources (babysitting, shoveling snow, etc.), be sure to keep precise records of how much they made. Worried about tying up funds that a child might need for future purchases, like a house down payment or furthering their education by attending graduate school? A Roth IRA offers the account holder a unique tool for accessing money in a pinch. You may withdraw your contributions (not earnings) from a Roth IRA at any time and any age without owing any income taxes on the money you take out. The reason: You have already paid taxes on the money you deposited. The earnings would continue to grow tax-free for retirement. Once the child sees the account grow, he may elect to leave these funds set aside for retirement and find another way to make that down payment. Applying for financial aid? Good news – the Free Financial Application for Student Aid (FAFSA) does not consider the value of a Roth IRA account as an asset the student or a parent is expected to spend to pay for education expenses. It’s important to always be mindful of the current year’s IRS contribution limit as these may change from year to year. You have until April 15th to contribute to your Roth IRA for the previous year. The Roth IRA contribution limit for 2021 is $6,000. The IRS limits are the same for 2022. If this appeals to you, the next step would be to open a Roth IRA with a reputable, low-fee financial services firm. If your child is 18, they will be able to open their own account. If they have not yet turned 18, you will need to open the account for them.

OTL / DRIVE FOR SHOW

2 0 2 2 L A N D R OV E R

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The All-New 2022 Range Rover

SA CT YOU Truly setting a new standard and staying true to its roots, and ready for the bright future, The Range Rover is available with PLUG-IN HYBRID* and mild HYBRID options. A fully electric Range Rover will join the family in 2024.

DISTINGUISHED EXTERIOR DESIGN - The reductive nature of the design is free from superfluous detail, resulting in a form that has breathtaking modernity. This is the most desirable Range Rover ever created. SOPHISTICATED INTERIOR DESIGN - The finest materials are used to create a sanctuary of superior travel for all. LUXURY LEATHERS - Choose from a range of graded leathers, all with the luxury and refinement you would expect. Available in five colors. EFFORTLESSLY REFINED - A modern and sophisticated interior, underpinned by exquisite detailing and an intuitive approach to relevant technology. SUSTAINABLE MATERIALS - The luxurious alternatives of KvadratTM Premium textile and UltrafabricsTM provide a soft material with a modern look. REFINEMENT AND LUXURY - Refinement lies at the heart of the Range Rover, providing luxury travel and comfort for up to seven adults.

Ultimately, don’t take our word for it. Contact a dealership for you test drive. Then, you can decide.

O T L G O L F. C O M

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Playing Restaurant STORY AND PHOTOS BY RICHARD AREBALO

I have a very cherished food memory from when I was about ten years old. I’ve told it to folks many times over the years, but at a book signing recently, a local chef gave me a completely different perspective on it. I had the great luck of being born into a family with terrific cooks – my mom’s food was amazing; even my grandfather and dad were pretty adept on a BBQ grill, but some of my best memories were of my grandmother Santos’s cooking. grew up with excellent carne guisada, charro beans, deeply flavored with salt pork, and amazingly fragrant, garlicky Spanish rice, among many other dishes. But my grandmother was also particularly good at Southern cooking. She would prepare delicious panfried pork chops with mashed potatoes and pork gravy (served with a salad with French dressing,) her meatloaf recipe continues to make converts to this day, and she made an excellent fried chicken. But a dish I particularly loved was her chicken and dumplings. I liked that dish so much I wanted to share it. So one day I invited several friends from school, home to try it. Though we ate very well, my family was not into fancy food presentation – the good china gathered a lot of dust in the highest cabinets in the kitchen. For my friends though, I wanted everything to look special. I dug out some of the seldom-used china and set a nice table for them. I’ve always thought I was just doing what I saw on television, the fancy spread on all those family shows. When I told the story to the chef, he smiled widely and said, “you were playing restaurant!” I honestly felt bowled over. All my life, I thought I was just sharing good food. It never occurred to me that as a kid, I was already playing restauranteur. Fast forward a few decades, and I’m still “playing restaurant” for friends, but the difference is I get to have a lot more fun with the atmosphere, the table settings, and even the music.

Caviar ser vice.

Together with the help of a few very talented cooks and an actual chef or two, I’ve had the pleasure of putting together some really memorable dinners. As a souvenir, I even have the printed menus for some sixty-five dinners hosted since the late 1990s. To put a little extra context to my food mania, I have a relatively large collection of fine and vintage cookbooks. The collection includes many works by Michelinstarred chefs, rare cookbooks from the Grand hotels of the last century, and books from the chefs of the great Atlantic Ocean Liners. A treasured find a few years back was a 1912 first edition of Auguste Escoffier menus. (Chef to kings) I love sharing the experience of a fine meal, and I really love the idea of food as a kind of time travel. In 2012, one hundred years to the day, I recreated the last dinner on Titanic, making ten of the thirteen courses for twenty-four friends. They did me the great favor of dressing in white-tie (food aside, the ladies had more fun playing dress-up). I’ve recreated the inaugural dinner from the 1935 French Ocean Liner, Normandie, and treated friends to a meal I had on the Orient Express many years ago. In each case, I learned how to make things that are not very common anymore; clarified stocks, consommés, long-forgotten sauces, and rare desserts involving making my own flour. So, I guess I don’t mind a good challenge. A recent New Year’s Eve dinner allowed me to make something I’d wanted to try for a very long time. The recipe was from a special twelve-course dinner at the

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famed Le Cirque restaurant prepared by Chef Daniel Boulud for the food critic of GQ magazine sometime in the 1980s. Although the full dinner menu sounded amazing, it would have to stay on the back burner along with other Herculean tasks like “Babette’s Feast.” What had caught my attention was a beautiful picture of a dish called “Scallops in Black Tie.” It was a kind of scallop Wellington. I decided to tackle that as the challenge and build a classic menu around it as my NYE gift. For dinners like this, I like to go at least a full seven courses, and I try to make the visuals really shine. Since much of the meal would be Frenchinspired, I opted for Bernardaud porcelain. While

Fr esh Italian Winter tr uffles.

B e e f Te n d e r l o i n and Sauce Bordelaise. 30

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the large place plates are simple cobalt with splashes of gold stars, all the ancillary dishes focus on Parisian monuments. The dinner plates individually feature the architecture of twelve different world cities. A full complement of Christofle and vintage Cailar Bayard silver finished the table nicely. In some of the very old menus I have, I kept coming across the phrase “Hors d’oeuvre Lucullus.” They didn’t seem to be a specific thing, but more of a category. I learned that the ancient Roman general ‘Lucius Licinius Lucullus’ was so famous for his banqueting that the word “lucullan” now means lavish, luxurious, and gourmet. So, appetizers Lucullus meant anything over the top. I decided on small Petrossian blinis with sour cream and French caviar, toast points with truffled duck pâté, and smoked salmon topped with dill. The first course was served with a favorite Henriot Champagne. From the famous Lutèce restaurant in New York, I got the soup course. I’ve been making Chef André Soltner’s Shrimp Bisque for many years now – it’s a bit lighter than the traditional lobster version and is so much better with its garnish of sautéed shrimp. I paired the soup with a 12-year-old Don Zolio Amontillado. This particular sherry drinks beautifully and compliments the cognac used in the soup. The fish course was the (happily successful) Scallops in Black Tie – Chef Boulud had taken large sea scallops and cut them horizontally. The layers are then filled with shaved black truffle. The whole is wrapped in blanched spinach and then in puff pastry cases. The scallops are then baked to a golden brown and served with a chicken jus reduced with truffle and vermouth. Chef Andy at Soto in Austin procured large, fresh Hokkaido scallops for me, and I had sourced fresh Italian truffles from D’Artagnan in New York. The truffles were a decent size, but most importantly, very fragrant. The trick seemed to keep everything very cold. As soon as the pastry warmed too much, it was nearly impossible to make the neat little packages, and using spinach as wrapping paper will not happen again soon. The results though, were worth the wait and effort. The scallops were picture perfect and a brilliant combination of flavors. Since we had started with Champagne, I paired the scallops with a 2016 Patient Cottat Sancerre. The gooseberry and grapefruit

Scallop in Black Tie.

acidity in the wine was a nice counterpoint to the scallops and the rich butter in the puff pastry. The main course was a little less creative, but it’s hard to beat a well-made beef tenderloin with a bordelaise sauce. Fondant potatoes cooked in chicken stock, butter, and thyme, and sautéed asparagus made for excellent sides. For the wine, I chose a 2006 Chateau Lagrange, Saint-Julien. The most common description for this third growth Bordeaux is “finesse.” Medium weight with black fruit, pencil shavings, and the smallest hint of vanilla, it was a great wine with the beef. I remember reading that the American custom of a salad before dinner was a restaurant invention in the mid-1900s. Restaurants needed something to keep customers busy while their food was being prepared, and so the salad was moved ahead of the main course. For our dinner, we had a small, simple salad after the main as a perfect palate cleanser. For dessert, I selected another recipe from Le Cirque. Many years ago, the New York Times printed their popular crème brûlée recipe, and it’s the one I’ve used ever since. (it’s straight forward, but from experience, not forgiving of shortcuts.) In Sommelier training about a decade ago, I learned

that you can pair sweet wines with sweet desserts and not yield too sweet an effect. To that end, I paired the lovely custards with a 2014 Chateau Doisy-Vedrinés Sauternes. The wine had aromas of honey and orange zest. The palate had enough acidity to brighten the sweetness, and the flavors of lemon, honey, and orange peel were wonderful. A French tradition I like very much is to serve fruit at the end of a meal. Though it may seem like too much, bit by bit, grapes are eaten over long conversation, cherries, and sometimes peaches vanish just the same. We finished our meal with a 1977 Sandeman port and coffee, and with just a few minutes to spare, we toasted the New Year with an “André Clouet 1911” Champagne. We finished our evening with some dancing and a bit more Champagne – I like to think that the ten-year-old me would have been over the moon. So now I’ve been “playing restaurant” for the better part of forty years. My friends kindly indulge me as sometimes the work can be a little overwhelming, but in the end, when we’ve enjoyed an extraordinary experience, some fine wine, and a great food memory was made – it makes the work so worthwhile. O T L G O L F. C O M

A 34

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Rejuvenate Aesthetically With A Little Lift and Tuck STORY BY MICHELLE KELLER

Whether we want to call it natural aging, damage from the sun, or the process of a well-lived life, the human body changes in appearance over time. Many of those changes leave us longing for the appearance of youth. But, that isn’t always the case with those seeking cosmetic services. More often than not, cosmetic surgery patients have disliked an intricate detail about their appearance since childhood. Some of us simply aren’t satisfied with the tiny lines that appear as the aging process begins. “If only my nose were a little smaller, my chin a little lower and if those crows feet were gone, I’d feel better.” Sound familiar?

tiny lift here and a small tuck there became an available practice for more than the Hollywood elite decades ago. In our constantly changing society where looking good contributes to feeling good, men are also taking advantage of the alternatives to aging offered in cosmetic procedures. It’s not just for the older generation either. Many younger people are seeking services to improve the fullness and overall appearance in their faces. Most Requested Procedures 1. Botox - for moderate to severe frown lines and crow’s feet. Other injectables that provide a similar effect are Dysport and Xeomin, which usually cost less per unit than botox. 2. Dermal fillers - Juvederm can be used to fill in lines and wrinkles, enhance lips and some have it injected to make their cheeks appear fuller. 3. Laser hair removal-speaks for itself, we ALL want it gone! 4. Chemical Peels - peels are used to improve the texture of the skin. Some peels are more intense than others.

5. Breast Augmentation/tummy tucks, again no introduction needed here! Both men and women have various reasons for seeking cosmetic improvements. We caught up with a few patrons before and after their procedures and asked where the initial interest in cosmetic procedures initiated. “I became interested in cosmetic procedures be-

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Gynecomastia.

cause I was unhappy with the size of my breasts, but I was nervous about surgery and changing my body,” said a 42-year old stay at home mom who also volunteers in her children’s sporting events and works part time at a wine bar. “Once I got into my early 30’s and had friends that were having breast augmentations and meeting several other women that had had the procedure I decided to explore my options and meet with some surgeons and decide what was best for me.” She continued, “Currently, I’m interested in botox and juvederm/fillers. I’m in my early 40’s but I don’t want to look older. I started to get some fine lines in my forehead and around my eyes.” After her breast augmentation, Botox and dermal injections, she was thrilled with the results. “Botox was a low risk solution to temporarily getting rid of the fine lines and I’m happy with the results. I did have the breast augmentation procedure and I’m elated with my results. I continue to get Botox every 3-4 months because I like the results. It softens the fine lines in my forehead and I enjoy hearing people

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say, “you’re 42? I thought you were in your early 30s.” Conversely, a 25 year-old man that we spoke to said, “I just feel like botox would improve my overall appearance. I’m considering dermal fillers too. I think they would make my face fuller at my cheekbones. As a sales representative it’s important that I look my best because I am the face of what I’m selling. I’m moving up quickly in my field and these enhancements will only contribute to that.” After receiving Botox and filler he said, “It was literally the best decision I’ve made. I feel more confident when I’m with clients now and my sales percentages have increased since having these procedures. They turned out exactly as I’d hoped and I will be receiving more treatments in the future. It’s exciting to think that I can change what I don’t like about my physical appearance, which in turn nourishes my overall identity.” According to the American Society of Plastic Surgeons, 15.9 million surgical and minimally in-

vasive cosmetic procedures were performed in the United States in 2016. A large amount of these numbers are now being contributed to by men more than ever before. Beleza Med Spa’s Board Certified Plastic Surgeon, Staci Hix-Hernandez, FACS, MD, said, “For women, the most common procedure would be Mommy Makeovers. By definition, a Mommy Makeover is surgical intervention designed to address issues that occur in the body as a result of pregnancy or childbirth. It’s important to know that there is no “cookie cutter” approach to a Mommy Makeover. No two pregnancies are alike, no two women are alike. When I meet with a potential client regarding their post-baby body goals, we start with what they would like to fix and every single time it’s something different. It could be they need Kybella, it could mean they need breast reduction, or it could be they need a breast lift. The need always varies from patient to patient, so I work to customize a Mommy Makeover package that will suit the patient’s needs and end goals.” For men she said, “LipoSculpture, Liposuction, Botox and Gynecomastia are the most common.” The difference between LipoSculpture and Liposuction you ask? The term liposculpture originated as a preferred alternative to liposuction. It delineates a practice of lipo etching or superficial liposuction in which more delicate contouring is carried out in the upper layers of the fat. Gynecomastia is a ground-breaking technique for reducing an excess of glandular tissue which makes the male breast look more feminine. It is quintessentially the medical term for male breast reduction. The age range for this procedure varies from puberty to middle age and beyond. One specialist we spoke to said services for men are growing at an increasingly fast pace. “Men are coming in for many different procedures including Botox,” he said. “They are getting liposuction and breast reduction, and dermal fillers. The basic conception is that

Filler BEFORE.

Filler AFTER.

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“

The term liposculpture originated as a preferred alternative to liposuction. It delineates a practice of lipo etching or superficial liposuction in which more delicate contouring is carried out in the upper layers of the fat.

they are either seeking services to improve their appearance for their career or to match their wives or partners in life who have been receiving treatment for years. Often we see wives with their husbands for a combined treatment day.” Botox, Juvederm, Kybella, CoolSculpting, Ultherapy, CO2 Laser Resurfacing, IPL Photofacials, liposuction, breast augmentation, gynecomastia, ThermiTight, HydraFacial MD, Microneedling with PRP, hair restoration, weight loss options, and NeoGraft name a few of the top procedures offered by Beleza. “You name it and we have it,” said Hix-Hernandez. “We all love what we do at Beleza. If we didn’t, we wouldn’t be here. Each and every Beleza provider has a passion for aesthetics, skincare and helping our patients reach their goals.” As for the newest and most exciting offerings Beleza Medspa has she said, “We are now offering a new skin tightening procedure call the Thermi and I couldn’t be more excited about it. The Thermi is an internal RFA device to tighten

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the skin. We have patients who want to tighten their skin, but don’t want a scar. This machine is an excellent solution for them. For more information about Beleza Medspa visit www.belezamedicalspa.com. A recent study by the International Journal of Emergency Mental Health and Human Resilience showed an a significant improvement in self-conceptualization and self esteem for those who had the procedure they had been considering for either 5 or even 20 years. Of the 46 subjects who had a susceptible identity psychologically and receptive feelings for facial cosmetic surgery, more than half showed improved selfesteem and self-conceptualization. As a whole, cosmetic procedures have grown and improved by leaps and bounds over time. Many procedures are now outpatient and results can be significant within hours. Those crows feet or small lines that you’ve been staring at for the last five years? They could disappear in a short afternoon session.

OTL / GOLF TECH

SMART MOVE:

New game-improvement wedge system from Cleveland Golf STORY BY MIKE BAILEY

About 25 years ago, I actually had the privilege of having none other than David Leadbetter himself assess my game. That’s when my handicap was its lowest, around 4 point something. In fact, shortly after the lesson, I recorded my lowest round ever, a couple under par, but it was a result of ball-striking that day, not my short game.

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“You have the long game of a 1 or a 2,” he told me, “and the short game of an 18.” He might have been generous on the latter, although back then my woes were pretty much relegated to chipping and pitching (I was actually fairly comfortable in bunkers then). Now, I’m finally really focusing on short game. It hasn’t been easy. There are a lot of scars. Recently, I checked out the new Smart Sole 4 Wedges from Cleveland Golf ($120-$130 each). They were developed for high handicappers, and even though I’m still single digit, they spoke to me with their claims: “Smart Sole 4 is a straightforward game system for the everyday player. There’s no tricky swing changes or open faces. Just grab your wedge, square up to the ball, and take a swing. Embrace Easy: it’s a short-game enjoyed.” Could that possibly be true? The short game could be easy? Even enjoyed? I wanted to find out even though I already own a lot of nice wedges. If there’s a way to make this easier, I’m all in, even if these are game-improvement wedges. I’d like to be done with the dreaded miss a green, bad chip and three-putt double-bogey.

What makes the Smart Sole 4 System different? These aren’t the first game improvement wedges on the market, nor the last. Remember, the Alien wedge, for example, or the more recent C3i wedge. Those are a little out there, but not without merit in their design. They really were pretty easy to hit out of the sand, and if you don’t fight the design, not that difficult around the greens and from the fairway. And then there have been all kinds of chippers, like the Square Strike, for example. “If you can putt, you can chip” with the Square Strike, is the claim. But the Square Strike chipper has this bright plastic green insert in the clubhead. It screams how bad your chipping has to be to carry one. And the Alien Wedge and C3i seem to send that message as well. The Cleveland Smart Sole 4s are sleek, even though they have huge soles and a ton of bounce. And get this, one of the clubs in the set is actually a chipper. And it’s probably the best looking chipper you’ve ever seen. In fact, I played three rounds with it, used it on several occasions from off the green, and not once did anyone I play with say anything about it.

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Casey Shulz, product manager for Cleveland Golf, says the Smart Sole 4 chipper design is more “wedge-like” than other chippers because it features milled wedge grooves, and it can be used with either a putting stroke or a chipping stroke. “Interestingly, we have found some like to use the C as a pitching wedge alternative as well, with the length and loft combination working well for some players in approaching the green from a bit further out,” Shulz said. “With that in mind, the C, G, and S can also be featured together as a reasonably well-gapped set of wedges for longer shots as well when in the bag together.” Indeed, the chipper in the set has a shorter shaft at 34 inches, but it has 42 degrees of loft, which is similar to a pitching wedge. The gap wedge is 50 degrees, and the sand wedge is 58 degrees. Because they have wide three-tiered soles and lots of bounce, these are not the type of wedges you’re going to lay open. But then again, if you’re looking for something to make your short game a lot easier, you’re probably not doing a lot of that anyway. And yes, there are some things you should keep in mind with a wedge set like the Smart Sole 4. “As these are designed for players who likely struggle with their short game, emphasizing hitting down through the ball with a square face should help,” Shulz said. “The extra-wide sole and rounded leading edge are designed not to dig, so that added forgiveness on strikes behind the ball will greatly reduce chunking.” But are they foolproof? No, nothing is. You still have to have some clue to technique. A good setup with nice balance and tempo works well with any short game; this just gives players who struggle a bit a little more confidence. And that was the case with me. Here’s what I learned:

Hitting down with these clubs is the thought you want to have. Because of the bounce, even if you hit them a little heavy, the clubhead still seems to glide into the ball. The sand wedge is fairly easy out of the bunker if you don’t fight the design. With a square club face, it will come out with plenty of height and spin. If you’re going to err on the side of caution, hit behind the ball a little more rather than close to it. The ball also seemed to jump out of the bunker faster than with my regular 58-degree wedge, so I definitely didn’t have to swing hard. And I found the gap wedge to be easy to hit out of the fairway. It had a boring trajectory with a lot of spin when it hit the greens. It was definitely more forgiving than my regular gap wedge. And finally, all three clubs were good around the greens for chipping or short pitches. It took me a while to get used to making a putting stroke with a chipper, but now that I’ve got it down (I think), I’m wondering why I didn’t do this a few years ago. Of course, now that I get to pay senior rates at a lot of courses, I’m no longer embarrassed if anyone notices that I have a chipper. Most of all there’s no shame if I’m the one at the end of round collecting instead of doling it out because of it saved me a few shots.

SMART SOLE 4 WEDGE SPECS

MODEL

LOFT

LIE

LENGHT

STEEL SW

GRAPHITE SW

42°

66°

34”

50°

64°

35.5”

58°

64°

35.25”

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OTL / BUCK’S TIPS 46

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PURPOSE IN PRACTICE STORY BY BUCK MAYERS

Good golfers understand that you learn what to practice from how you play. Start from the hole and move backwards. Putting is by far the most critical area in scoring and often the most neglected. If it’s not putting, how’s your up and down percentage? Scrambling around the green says volumes about your chipping, pitching and bunker play. What’s important here is to learn from your inability to score from the area that needs the most work.

Many golfers take a lesson and expect immediate results. There is no magic dust or holy grail. If you really aspire to become a better golfer, you must be willing to practice consistently with a purpose. Remember, your poor shots come from a bad habit and fortunately habits can be changed. Many golfers hit a lot of range balls on the range and do not become better players. Every practice session should have a goal in mind.

Here are some guidelines: • Master the basics • Make a commitment to become a better player • Schedule time to practice and play • Be realistic on how long it takes for lasting improvement • Be willing to make changes in all areas of your game • Believe in instruction and trust it • Every swing on the range has a target • Change your club and target often • Only work on one thing at a time • Practice only as long as you can stay focused • Practice simulating on-course situations • Have fun while you work – you will practice longer Remember, train when you practice – Trust when you play. Buck Mayers is the Emeritus Professional at Escondido Golf & Lake Club in Horseshoe Bay, TX. He can be reached at (512) 695-2270.

O T L G O L F. C O M

Kissing Tree Sun-kissed design STORY BY MIKE BAILEY

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The first question you might have about Kissing Tree is how the heck did it get its name? The second question might be does it live up to the name? After all, one might suspect that the activity around a Kissing Tree is quite enjoyable, and to that end, the answer to the second question is yes. O T L G O L F. C O M

ou see, Kissing Tree isn’t your runof-the-mill retirement spot. The 1,600-acre “55-and-better” community by Brookfield Residential Properties out of Canada has a modern vibe that doesn’t put older folks into a sedentary corner, but rather welcomes them into a new chapter of their lives. For example, the centerpiece “Mix” complex at Kissing Tree has a bar, pool tables, video games and jukebox. There are also indoor and outdoor pools and a two-story fitness center. And outside you’ll find horseshoe pits, bocce, a putting course, tennis and dedicated courts for pickleball, which is the fastest growing sport in America. Oh, and Kissing Tree is located in a large college town, across from the state’s biggest outlet mall.

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Squeezed between Austin and San Antonio, San Marcos has nearly 70,000 residents these days, and Texas State University has more than 38,000 students, NCAA Division I athletics, including an FBS football program, as well as performing arts, and a vibrant college atmosphere to keep everyone feeling a little younger. The golf course at Kissing Tree, which opened in 2018, reflects all of the above. Designed by Texan Gary Stephenson, the layout is a pleasure to play from start to finish. And like the community where it’s located, Kissing Tree Golf Club is anything but routine. The golf course is a 6,600-yard roller-coaster layout that’s enjoyable for players of all ages and abilities. Open to the public as well as local members, it also has the best panoramic views in San Marcos from

ples of what makes this golf course unique and fun. The golf course starts out fairly easy with a par-4 that’s just 311 yards from the tips, but overall Kissing Tree isn’t as easy as it might appear at first glance. That’s why most players should not tackle it from the tips, even if they think they can hit it far. Because there are some short holes that bring down the overall distance, namely the aforementioned first, ninth and 18th holes, so most players will find the course plenty challenging even from the “KT” tees at just under 6,100 yards. That helps explain why the KT tees still have a rating/slope of 69.3/126 despite the short distance. There are four sets of tees, by the way, the shortest of which starts at just over 4,000 yards. The course has plenty of bunkers, but not an overabundance of them, although the horseshoe bunker surrounding the green on the par-5 third can be a little intimidating. The reachable par-5 17th also has some massive bunkers around the green. There are water features on several holes, including the par-3 second, which can be pretty intimidating. But those who play the forward tees, for example, can get to the green without crossing the water. That theme is common throughout much of the course; the farther back you play, the more these penalty areas come into play. Those who play up can largely avoid them.

a few elevated tees and greens. But in case, you were wondering -- and we did mention this at the top -there is no “kissing tree” on or near the course. In fact, trees don’t really come into play that much at Kissing Tree. But the reference is historic and somewhat whimsical. The name, “Kissing Tree,” stems from a famous oak in San Marcos, where none other than Sam Houston delivered a speech in 1857 in front of a mighty oak tree. He then famously kissed several of the female attendees, who presented him with a handstitched state flag, on the cheek after the speech. Golfers, on the other hand, might find themselves wanting to kiss someone after they drive the green on the short par-4 ninth or 18th holes, especially if they can sink their eagle putts. Those are just two exam-

O T L G O L F. C O M

The name, “Kissing Tree,” stems from a famous oak in San Marcos, where none other than Sam Houston delivered a speech in 1857 in front of a mighty oak tree.

“When golfers play at Kissing Tree, they will have an angle of play to get to the green on the ground,” said Stephenson, who drew inspiration from the years he spent studying and playing courses in Scotland for inspiration. “The green complexes have closely mowed run-off areas that allow golfers to play lob wedge, sand wedge, pitching wedge, 9-iron, 7-iron or putter from off the green. This shot variety allows golfers to use their imaginations, play to their strengths and enjoy the round of golf each and every time they play.” Even on the ninth and 18th holes, players can navigate around the ponds and lakes next to the greens. But for those trying to drive the green and

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anyone carrying the ball on the approach, the water definitely looms large. On both holes, players who are going for it will have to avoid going right and long to miss the penalty areas. But even if you drive it into the water, you still have a chance to make par if you can get it up and down (areas around the green are marked red). Another reason both nines end with similar risk-reward holes is that many residents will just play nine holes at a time. “It’s a fun little golf course,” said Sam Brookman of Troon Golf, which operates Kissing Tree Golf Club. “But it has plenty of character. On windy days, it can be pretty challenging.” One of the best views on the golf course comes on the downhill par-5, 14th. From the tee, you can see much of San Marcos and the surrounding Texas Hill Country. It’s just one of several holes on the back with terrific vistas. Another contemporary feature of playing a round at the Kissing Tree is the Shark Experience (developed by Greg Norman) on the golf carts. The Shark Experience provides yardages and other entertainment experiences from the cart, including a bluetooth option to play your favorite tunes from your smartphone. Kissing Tree also offers a large, fully grassed driving range and a putting green. Lessons are also available from the golf professionals. While a bigger clubhouse is still in future plans (could be built in 2023), a fully-stocked golf shop and a clubhouse grill are currently in operation.

OTL / ON YOUR GAME

STORY BY ART STRICKLIN

Dallas’ Will Zalatoris, the latest in a long line of seemingly never ending great Texas golfers, has achieved something no Lone Star Golf Star has accomplished. A solo second place finish in his first ever Masters appearance, as the only player in the field with four rounds of par or better.

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While Japan’s Hideki Matsuyama became the first Asian golfer ever to win a Masters title, Zalatoris won the hearts and minds of the golfing public. Those that had known him forever in Texas golfing circles and those getting their first look at the lanky 25-year-old Texan who was an All-American golfer at Wake Forest University playing on the Arnold Palmer Scholarship. After his Masters tour de force, which even got him notice from Hollywood star Adam Sandler for his close resemblance to Sandler’s caddy in the movie, Happy Gilmore, he followed that up with a T8 at the PGA Championship the following month along with a T6 in the U.S. Open. Combine that with a US Junior Amateur title won at the Club at Carlton Woods in The Woodlands, two Trans-Mississippi amateur titles at The Olympic Club and Southern Hills Country Club, respectively, and it’s clear Zalatoris is the next Lone Star Golf Star. Now he wants to do what his other Texas golf contemporaries have already done, win a PGA Tour tournament, a major golf championship and a world No. 1 ranking like friends Jordan Spieth and Scottie Scheffler, wouldn’t be bad either. After his first ever Sweet 16 Appearance in the World Golf Championship World Match Play recently at Austin Country Club and in his first quarterfinals appearance against the world’s best, Zalatoris knocked off match play specialist Kevin Na in 22 holes in a dramatic televised match at ACC. He has already won the PGA Tour Rookie of the Year honors along with the TPC-Colorado Open on the Korn-Ferry Tour. During his time in Austin, Zalatoris was surrounded by his longtime mentor and coach David Price, the former head professional at Bent Tree Country Club in Dallas, along with his new full-time coach Josh Gregory and his girlfriend soon to be wife Caitlin Sellers, whom he is marrying later this year. He was happy to spend time talking to OTL senior writer Art Stricklin about his solo second in his first Masters appearance, his coming Masters plans, and his painful loss at the Farmers

Tournament in San Diego this year plus his future golfing goals as the next great Texas golfer. OTL: You really burst into the pro golf landscape with your solo second place in the Masters last year, what was that like? WILL ZALATORIS: It was a great week for me, I loved the course and setting. I felt really comfortable there and had plenty of support. I’m disappointed I didn’t win. If I had only done better on the par 5s, I could have done it. That’s what cost me, but I will be back. OTL: What was it like on the celebrity front with well wishes from fans and celebrities and even a twitter call out from Adam Sandler? WZ: It was wild. I go into the same store or shop that I’ve been to six months straight, and now every person there knows my name or what I do and wants a picture or to say something. OTL: Did you almost feel like Tiger or Phil Mickelson or Jordan following the Masters? WZ: They had been groomed to do it their entire life. I was just thrust into it. It was….interesting. OTL: Was it enjoyable or tiresome? WZ: This is what I wanted to do my entire life and I’m continuing to gain confidence. I’m excited to see the next step where my golf journey will take me.

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OTL: Along with the highs at Augusta, you also had the lows in San Diego this year when you missed a short putt on 18 on national TV which would have won your first PGA Tour event. How did you handle that? WZ: It was a pretty amazing experience to be honest. If you surround yourself with good people, good things will happen. I got a lot of texts and messages from my friends and family and people I didn’t even know. Probably the coolest thing I got was a letter from Amy Saunders, Arnold Palmer’s daughter, telling me about the many times he failed and still kept coming back and told me I could do the same thing. That meant a lot. OTL: Speaking of Arnold Palmer. Most people know you were a star at Trinity Christian Academy and won plenty of Texas amateur events. Why did you decide to go out of state to Wake Forest University? WZ: Art, there is only one Arnold Palmer scholarship at Wake Forest and they offered it to me. I wasn’t going to turn down the King. No way. OTL: In May, you’re headed back to Southern Hills Country Club where you won a Trans-Miss amateur title and recently made a scouting trip, what will that be like? WZ: Southern Hills is a bit of a throwback, in that many of the pros may not think it’s that hard tee to green, but I can tell you that that third hole (a sharp dogleg left) is diabolical and the 10th (a dogleg right with a two-level green) is nasty. The par threes have less rough, but a lot more runoffs and you can make a mess out of many holes in a hurry. If you hit a mediocre shot to the greens during the PGA you can make double bogey in a flash and wonder what just happened. It was certainly a good memory when I won there, I would like to do it again. OTL: What’s it like starting your PGA Tour career in Dallas, where you grew up and got your start playing junior golf? WZ: It’s been great with so many friends and family there. DP (coach David Price) will

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always been No. 1 for me. The way he took a small junior at Bent Tree and worked to mold my career. I will never forget that. But I like working with Josh Gregory and the many friends I’ve got there. OTL: With the other Dallas-area PGA Tour pros, there must always be someone to play and practice with when you’re home? WZ: We’ve got a lot of people and get in a lot of games when I’m home with Scottie or Jordan or other Tour players. I played a lot of golf with Tony Romo as well. He loves to play and is really good and hardcore when it comes to playing and practicing. Sometimes I get more nervous playing Tony than I do Tour players. OTL: You know about the many great players who have come out of Texas or are still playing there, so what do you think when people write or say you’re the next great Texas golfer? WZ: Why would they want to talk to me? I haven’t won anything yet. That’s the way I look at it. OTL: Thanks for your time and good luck in 2022. WZ: You’re welcome.

Hôtel Barrière

Suite

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Exquisite sunsets, a gentle ocean breeze, enticing cuisine and tropical gardens are just a few of the countless experiences you will encounter when you explore the hidden gems of the Caribbean at Hôtel Barrière Le Carl Gustaf St Barth. Located Southeast of Anguilla, St Barth not only offers a unique location but also an opportunity to reconnect with nature and disconnect from the distractions of daily life.

Le Carl Gustaf STORY BY LESLIE STEVENSON

O T L G O L F. C O M

Floating Br eakfast

unique historic address nestled on a hillside overlooking the island, between Caribbean land and sea, this getaway offers the story of a vibrant and iconic 80s hotel that is reinventing itself and writing a new page in its legendary history, enhanced by the prestigious interior design firm Gilles & Boissier.

The intimate Le Carl Gustaf offers 21 keys to its guests. Bungalows, suites, loft, and villa. On a gentle bluff that gives it the look of an anchored yacht’s prow and bridge, the Hôtel Barrière Le Carl Gustaf’s rooms, suites, and bungalows spread across a colonial-chic property overlooking the buzzing city. An elegant colonial house where you’re doing more than just visiting, you’re taking endless pleasure in making yourself at home. Whether you’d like a sea view, a quiet terrace, or both, you will not be disappointed upon arrival at the luxurious suites and villas.

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What better way to enjoy a vacation than partaking in fine cuisine and smooth wine? At Hôtel Barrière Le Carl Gustaf, guests are offered two unique dining options as well as a separate bar. At the Le Fouquet’s Brasserie, Chef Pierre Gagnaire has three Michelin stars with his only Parisian restaurant on Balzac Street. He was elected Best Chef of the World by his starred peers. The menu has a wide variety of options including starters such as Duck Foie Gras Terrine, Grilled Octopus in Sauce Chien, and vegetables with spring flowers and shoots accompanied by sweet wine jelly. Main dishes include pasta options, seafood, Prime Beef Filet, Grilled Lamb, and even a Cheeseburger. Finish off your meal with a selection of homemade sorbets and ice creams, a chocolate tart or if you would like to be adventurous, perhaps the Pineapple Carpaccio with basil, champagne, and Vodka granita. Whatever your pallet, Le Fouquet’s is sure to satisfy.

Suite.

Just across the sandy pathway, Greek head chef Yiannis Kioroglou offers a whole range of tasty dishes that will give you a glimpse of a new culinary culture; simple, light, and generous recipes at Shellona. Dishes with attractive colors and flavors, ballets of cold and warm mezzes served on big turquoiseblue plates, all while enjoying the discreet refinement of a table in the shade. From the sweetness of Amalfi’s lemon trees to the rich flavors of the Cyclades and the iconic grills and marinades, the thoughtful cuisine is delicious, healthy, and flavourful. The Bar is no ordinary place to be, offering exclusive Signature Cocktails. A saffron Caipiroska, a sage Margarita, a chamomile Negroni, a Bloody Majestic. With a unique view of the serene lights of Gustavia’s little port, Fouquet’s Bar and its Signature Cocktails by Emanuele Balestra set the scene for the night, facing the Caribbean

T he Fouquets.

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Sea where the jet-set sail their yachts. No need to fret, if cocktails are not your fancy, Caipiroska also offers delicious tapas. Caipiroska offers an intimate setting accompanied by the gentle ocean breeze and the sound of palm trees fluttering in the quiet evening. Named in honor of the woman who embodied French beauty: lovely, elegant, refined, at the Spa Diane Barrière the stage is set. You’ll enjoy a haven of refined wellness for a new experience of natural, pure and innovative treatments. Multi-sensory stimulation, personalized holistic care, or custom sculpting massage: take advantage of excellent care to soothe body and mind. Enjoy the benefits of products from the cosmetics brand Biologique Recherche. These pure, raw products are unlike those used in traditional cosmetology, featuring high concentrations of active ingredients obtained through high-quality extraction. After a visit to this charming spa, one is sure to leave feeling renewed and refreshed.

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Many vacation with a deep desire to see the world with fresh eyes, discover the untouched beauty and nature our world beholds, and at Hôtel Barrière Le Carl Gustaf, there are plentiful options for the adventurous and docile. Peddle to wild beaches or the iconic cobbled streets of Gustavia. Discover the island just the way you like while staying close to nature. The hotel offers guests free electric bikes to explore the island with ease. Perhaps planning a romantic day date is not your forte. Golden Key Head Concierge is available to organize your perfect day, picnic baskets are arranged so that you can enjoy a beautiful day on one of the many heavenly beaches dotted along the island’s coast, under the exclusive guidance of our Golden Key Head Concierge. Our Chef will be on hand to help you design your menu, based on your tastes and the season’s finest products. Saline, Gouverneur and Colombier beaches can also be discovered from the sea with the rental of

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a sailboat, catamaran, or motorboat.

ture a glimpse of it to take home.

Guests are welcome to explore more of the island outside of the hotel grounds, as the island of St. Barths is a haven for some spectacular marine fauna, such as the turtles that can be seen in Colombier Cove. Stunning plants blossom there too, as seen in Carl Gustaf ’s gorgeous garden, and the brilliant flowers and verdant palm trees that line the island’s roads. The deceptively chaotic-seeming architecture in Gustavia’s streets is just as beautiful to behold, as are the strong yet simultaneously delicate lines of the Carl Gustaf ’s façade (now over a hundred years old, and a survivor of the 2017 hurricane and many more before it). A colonial aesthetic seems to have seeped into the stone itself here, a sense of ancestral tradition spectacularly preserved. No guide is needed to enjoy these lovely sights, so be sure to bring a camera to cap-

Natural pools are within reach on the island as well. Go hiking to discover more, explore the wild paths, and admire the natural rocks. Hidden from the tourist routes, they are well-preserved gems. Accompanied by a guide, you will go for a bucolic walk along the wild coast, exploring its beaches and coves before climbing to reach the ideal spot with the perfect view. A few meters below you’ll see fifty shades of blue, where you can enjoy a swim in the welcoming, translucent waters. It is a breathtaking spot surrounded by rocky walls and gentle waves. Often it is uncomplicated to book a vacation to your favorite spot or arrange travel plans for a quick weekend getaway, but this year, dare to explore the Caribbean in a whole new way. Indulge in the finer things at Hôtel Barrière Le Carl Gustaf where relaxation, adventure, and new experiences await.

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OTL / WINE 66

French Wine

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Whenever wine comes up in a conversation or a thought, we often find ourselves thinking of where the wine came from. If you study the name of the wine, such as Burgundy or Champagne, you will find a log about the origin of the wine. Burgundy for instance, we all known comes from France, same as Burgundy. There are many wines out there - several of which come from France. In the times of the old, wine in France was made by peasants, who drank it themselves. Wine is very old in France, which is really no surprise as French wine is some of the best in the world. New world wines have the ingredients that were used in the label, while French old world wine is labeled with the location. In doing so, the French have left a bit of a romantic message when you purchase any of their wine. A lot of wine enthusiasts all over the world consider French wine to be the best. Wine lovers from all over the world prefer French wine over any other. There are several different kinds of French wine available, giving you plenty to choose from. This way, you can experience and compare wine based on aroma, taste, and even the texture. There are thirteen different regions in France with literally thousands of vineyards that produce wine, making the possibili-

ties for French wine endless. French is also known for having the ideal location for growing grapes, including the perfect soil conditions and vineyards that are very close to the water. The climate in France is always good, making it one of the best locations in the world for wine. French wine varies from the most common types that you can find virtually everywhere that sells wine, to the rare variants, which can be very difficult to come across. If you are looking for one of the more rare types of French wine, your best bet would be to use the Internet. You can find hundreds of thousands of different types of wine, including rare French wine. Rare vintage French wine can be extremely hard to find, even sometimes so online. You can always look at wine forums as well, including the many different wine websites. All in all, French wine is a cut above the rest. Although other wines may use the same ingredients and methods in production, they do not taste the same as those made in France. When you taste a wine that was made in France – you will know it. Even though other wines may be preferred by some, French wine has a taste and aroma like no other. Wine that comes from France is all about quality - and a taste you will never forget.

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OTL / CIGARS

How to Pick and Puff Wondering how to choose the perfect cigar? If you’re a newcomer to the world of cigar smoking, here are a few tips to choosing the best cigar. First, note the texture of the cigar. Squeeze it gently. Is very soft, or rigid? Ideally, the cigar should give slightly, but not too much. Very gently, squeeze the length of the cigar to check for lumps. A good cigar will have a consistent texture. Next, inspect the cigar for flaws. Any cracks or discolorations are the signs of a lower quality cigar. The cigar’s wrapper should be wrapped smoothly. Finally, look at the ends of the cigar. Pay particular attention to the exposed end where cigar is lit. If you’re new to cigars, it can be difficult to gauge the quality of the tobacco. The simplest way to judge the tobacco quality of a cigar is to inspect the color of the tobacco. If you note any abrupt color changes, this may indicate that the tobacco leaves were not laid out properly. Look for a cigar with a smooth blend of tobacco

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Tips for Lighting a Cigar For new smokers, lighting a cigar can seem as daunting as learning to choose a good single. Here are four tips to guide you in lighting a cigar for the first time.

1. Use cedar matches, if possible. If you prefer to use a lighter, make sure it’s butane lighter to avoid strong odors. 2. Warm the open end of the cigar (aka ‘the foot’ of the cigar) slowly over the flame, without touching it to the fire. Let a black ring form around the end.

3. Place the cigar in your mouth and draw in slowly. Hold the cigar over the flame, about half an inch above it, again without touching. Continue to draw in until the cigar draws the flame. 4. Once your cigar is lit, take it out of your mouth and observe the burn you have established. If the burn appears to be uneven, simply blow on the unlit sections to draw the burn, and then take one or two draws from the cigar to reestablish an even burn.

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