PRIME Living 2013 July/August "Food & Wine" Issue

The Luxury Lifestyle Magazine of Texas

seasoned well

Kris Jenner dishes on burgers, brownies and her new TV talk show

Kings of the Grill 5 unique burgers get the Lone Star stamp of approval

Death Star THE ULTIMATE MAN CAVE FOR JEDI WARRIORS

Red, White & Brew Take a tour of America’s top small-batch breweries

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Honored.

What they’re saying “Best Steak in the U.S.” – Food & Wine Magazine “Best Steakhouses in the U.S.” – Travel & Leisure Magazine “Top 10 Best Steakhouses in the U.S.” – Gayot “Favorite Steakhouses in the State” – Texas Monthly “Best Steakhouse in Houston” – Houston Chronicle “Best Steakhouse in Houston” – Houston Press “Best Restaurant Bites 2008” (Crème Brûlée Bread Pudding) – Food & Wine Magazine “Top 100 Restaurants for Best Service in the U.S.” – Open Table

2804 SOUTH MAIN STREET · PEARLAND, TEXAS 77581 281.485.0844 · WWW.KILLENSSTEAKHOUSE.COM

features

topping

Grill23 the texas

Sink your teeth into five of the Lone Star State’s most unique burgers

30 PRIME’s Chef Challenge

57 Blazing the Ale Trail

4 amazing chefs + 4 mystery ingredients equals culinary genius

Small-batch breweries are the rage across America, from sea to sudsy sea

july/august • 2013

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alsoinside

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9 • cocktails & conversation • Where to Go, What to Do Buzz • Prime Finds • Look Who's Talking • Donut Delights

My Life • Toy Story • Step Up to the Plate • Inside Out

Publisher & Editor-in-Chief Karyn Dean

kdean@prime-living.com

Publisher Terry Dean

tdean@prime-living.com

37 • connoisseur • PL’s Guide to Discerning Taste Table Talk • California Dreamin’ • Rosé Revolution

Shared Experiences • Haute Diggity Dog • Stars & Stripes

Managing Editor Michelle Jacoby

mjacoby@prime-living.com

49 • the gentlemen’s room • For the man who commands the very best It is Your Destiny • To the Edge

Investing in Your Passions • What's Cooking • Alabama Angling 64 • escape • Greetings from destinations

near and far

Enlightened Explorer • Athens

Editorial Assistant Ginny McCord gmccord@srgserv.com

Art Direction & Design LuckyYou! Creative Erin Loukili Misty Voitovski

46

www.luckyyoucreative.com

director of marketing Jennifer Dean

69 • live well • Feel Good, Look Good Trust Your Gut • Health Buzz Brow Wow • Trim the Fat 74 • prime list • Events, Galas and Fundraisers Target For Tourette's • PRIME Living Women's Health Symposium The Grand Tasting • Tiger Ball Underwriter Party • 2013 Tiger Ball

the

list

74

jend@prime-living.com

72

Circulation/ Distribution Brian Stavert

bstavert@prime-living.com

Contact 311 Julie Rivers Drive Sugar Land, Texas 77498 281.277.2333 Editorial Inquiries editor@prime-living.com Advertising Inquiries advertise@prime-living.com subscribe AT www.prime-living.com

79 The Luxury

LifesTyLe

Magazine

of Texas

on the cover

seasoned well

dishes on Kris Jenner ies and burgers, brown show her new TV talk

l of the Gril Kingsunique burgers get the

5 of approval Lone Star stamp

Death Star MAN CAVE

THE ULTIMATE S FOR JEDI WARRIOR

e & Brew Red, Whit America’s top Take a tour of

es small-batch breweri

4

©2013 Prime Living Magazine is a publication of SRG Services, Inc., published bi-monthly.

Copies are mailed and hand-delivered to households and businesses throughout the greater Houston area. This publication may not be reproduced, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication. The opinions expressed herein do not necessarily reflect the position of the publication.

prime-living.com

Mom, manager, author and, now, TV talk show host—there’s no question Kris Jenner is one busy lady. But as much as she enjoys being in the limelight, she loves time spent at home and in the kitchen, preparing some of her favorite dishes. Find out some of her favorites (which she shares in an upcoming cookbook) in “Kris Jenner Dishes with Prime Living” (page 13). Photography by Nick Saglimbeni.

607 West Gray Street

Hours:

Houston, Texas 77019

Tuesday to Friday 11:11am – close

www.ElevenXIHouston.com ph: 713.529.5881

Saturday 4pm – close Sunday & Monday closed

Planning an event? Events@ElevenXIHouston.com

The Ladies Love The Mussels

if you live in texas you just can't escape

publisher’s note

the

mouth-wateringSmellsthat

backyard grills create in the summer

Jennifer & Karyn Dean, Khloe Kardashian Odom, Kourtney & Kim Kardashian

Jodie Jacobs, Teresa Bitler, & Karyn Dean at the Culinary Institute of America, San Antonio

I coming up Who ya gonna call – Ghostbusters! We go behind the scenes with local paranormal investigators in our annual Texas issue. Ya’ll come back, ya hear?

Like something you read? want more?

Check out our Bonus Content Online at prime-living.com

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t’s no wonder that we give up dieting long about May. If you live in Texas, you just can’t escape the mouth-watering smells that backyard grills create. Mmm, the smell of mesquite smoked brisket or my favorite burger on the Fourth of July—well, I’ve just gained 5 pounds simply thinking about it!

We’re going to help you gain a few well-earned summer pounds by introducing you to five unique burgers in “Topping the Texas Grill” (page 23). These burgers made our 2013 Best Texas Grill Picks list. And once you develop that new love handle from all the burgers you’ll surely want to consume, you can get the skinny on how to increase your metabolism in “Trim the Fat” (page 73).

Special thanks to photographer K.C. Taffinder and our intern Melisa O’Neil for “taking one for the team” by spending hours photographing food for us.

We couldn’t have our Food & Wine issue without our annual Prime Living’s “Chopped” Chef Challenge and this year’s event was extra special. Special thanks to Kris Jacob and Jerry Argüelles, who packed Kris Bistro with an eager audience at the Culinary Institute LeNôtre. Radio and TV celebrity Cleverley Stone emceed, while Roseanne Rogers, Kris Jacob and last year’s winner, Soren Pedersen of Sorell Urban Bistro, had the very difficult task of judging. Find out which local chefs participated this year, what secret ingredients they were given and who came out the winner in “Chopped” (page 30).

If you follow us on Facebook, then you saw when Jen and I posted our interview experience with Kim, Khloe and Kourtney Kardashian. While I really like some of the items in their Kardashian Kollection (see Prime Finds page 12), it was the 2,500-plus screaming teenagers that I could have done without.

Kris Jenner was such a delight to chat with as she shared her vision for her new TV show “Kris,” which airs this month. If you’re a closet Kardashian fan, then you’ll never guess what ’80s trend she would bring back if she could! Find out in “Kris Jenner Dishes with Prime Living” (page 13).

I want to close this issue with my personal recommendation for a great local place to visit. The old Falstaff Brewing company in San Antonio (remember Pearl beer?) has completely renovated the grounds to include a farmers market, event space, the Culinary Institute of America, restaurants, bars, shopping and much more.

If you love to eat and drink, then definitely add this to your bucket list. Plan to dine at the Culinary Institute’s restaurant, Nao. I recommend the Ceviche Coco-Mango, Pork Chop Mojo Cubano and a housefeatured cocktail (they change regularly). I recently participated in a cooking boot camp at the Culinary Institute and was introduced to a refreshing summer drink made with chia seeds, which are high in Omega-3 fatty acids. I look at chia pets in a whole new light now! Email me for the recipe, as I’m happy to share it! kdean@prime-living.com P.S. If you’re as much a “Duck Dynasty” fan as I am, then you really have to check out Phil’s latest book. See the next page for more information.

“First, it’s pretty tires, then it’s pretty guns...next thing you know, you’re shavin’ your beard and wearin’ capri pants.” - Si

#1 New York Times bestseller

A behind-the-scenes look at the patriarch of Duck Dynasty’s Robertson family!

When asked what matters in his life, Phil Robertson is quick to say, “Faith, family, ducks— in that order.”

This no-holds-barred autobiography chronicles his remarkable life as the original Duck Commander, from early childhood through founding his multi-million-dollar family business.

In this eye-opening and rousing book, you’ll find stories that will shock you, as well as those that will inspire you. You’ll get to know the man behind the legend, and you’ll come away better for it.

And don’t miss:

Also available as an ebook and an audiobook.

HappyHappyHappyBook.com

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cocktails & conversation

cocktails & conversation the prime living guide to what's happening now

Creative Juice

inside:

10 12 13 14 15 16 18 20

• • • • • • • •

The Buzz | What's New style | prime finds Look Who's Talking | Kris Jenner Point of Interest | Donut Delights My Life | sommelier/Mixologist Nostalgia | Toy Story Bucket List | Step Up to the Plate Design | Inside Out july/august • 2013

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cocktails & conversation.

buzz

>> for the ice cream-aholic

cold

J

decadence

>> for the texas proud

eat, drink,

feed families

uly is National Ice Cream Month and in celebration, Blue Bell Creamery named its newest flavor Rockslide Brownie. In this dark chocolate creaminess, you’ll find pieces of chocolate brownies, miniature marshmallows, chopped almonds, pecans and walnuts, all surrounded by a rich caramel swirl. bluebell.com

T

his year marks the sixth annual Go Texan Restaurant Round-Up. During the week of July 22-28, participating restaurants across Texas will offer special menu items featuring ingredients grown, raised and made right here in the Lone Star state. Proceeds will be donated to the Texas Food Bank network.

“Meals at your favorite restaurant always taste better when they are created with Texas ingredients," says Todd Staples, Texas Dept. of Agriculture commissioner. gotexanrestaurantroundup.com

>> for the book lover

eave it to Michael Pollan, whose works include “The Omnivore’s Dilemma,” “In Defense of Food” and “Food Rules,” to pen a 400-plus-page book about elements found in nature—fire, water, air and earth—and make each one sound like it would be great for dinner.

And if you put them to good use in the kitchen by yourself for yourself and for those you love, he argues in “Cooked,” they actually would be.

Pollan’s new book tells of a rather personal journey, from the world of teaching, writing and, of course, speaking and promoting, to working slowly and deliberately on meals for his wife and son. It reclaims the labor that Americans, decades ago, decided (or were convinced) was beneath them, was holding them back, was arresting the otherwise unrelenting march of human progress.

You finish reading any chapter and marvel at how much botany, biology, physics, chemistry, history, theology, mythology, literature and just plain cuisine has been thrown your way, without ever becoming a burden. Pollan is awfully funny, whether he’s marveling at the crazy ironies of plant, animal or especially human development over the millennia, or indulging in what I might call a long series of culinary malapropisms.

“Cooked” is not as political as you might love (or hate) to think, its erudition delivered with a gentle nudge rather than a baseball bat across the back of the head. Still, Pollan’s message is clear. By “returning” to the kitchen and preparing better, healthier and more flavorful meals than most families have made over generations, we are reclaiming identity, pride, accomplishment, meaning, self-sufficiency and no small amount of love. This is quite a persuasive recipe. – John DeMers

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prime-living.com

Blue Bell Creamery | Penguin Group | Go Texan

cooked michael pollan L

buzz

cocktails & conversation

festive state E >> for the festival goer

very year since July 1948, watermelon lovers from all over pour into McDade, Texas, for the town’s famous Watermelon Festival. Held on the second Saturday in July, the event features a full day of activities including a seed-spitting contest, melon auction, a grand parade, music, a watermelon feast and crafts. The festivities kick off Friday night with a street dance and live music on Main Street. mcdadetexas.com The Chappell Hill Lavender Farm hosts the ninth annual Lavender and Wine Fest on Aug. 10. The festival kicks off the

>> for the home shopper

room to

John Robshaw Textiles | Marcos Reyes

W

blooming season and guests will have the opportunity to cut their own fresh lavender and sample lavender cuisine. A wide variety of craft booths showcasing handmade soaps, lotions, birdhouses, jams, salsa, linens, candles, jewelry and more will be available.

In addition, the popular Tour de Lavender returns this year giving attendees the chance to explore charming destinations in scenic Washington County. Stops include the Windy Winery where guests can participate in their annual grape stomp. Try their Lady Lavender wine and enjoy a hayride to the vineyard. chappellhilllavender.com

>> for the adventurous foodie

breathe bacon

eidner Hasou & Co. recently expanded its design studio with a new location at 12649 Memorial Drive in Houston. The showroom boasts retail offerings from John Robshaw, Libeco, and Dash & Albert, as well as their own custom designs and a superb selection of market and antique finds.

The new space not only caters to all your interior design needs, but also is a great place to find just the right gift. weidnerhasou.com

meets bakery W esley Klein, “a breakfast and dessert kind of guy”, has mastered the exact formula for infusing salt and sugar into the perfect culinary combination to create Baconery, a bakery café in New York City. The unique menu includes items such as Birthday Bacon (chocolate covered with sprinkles), chocolate and bacon cookies, and maple bacon blondies. They recently announced a 23-karat edible gold bacon, earning the claim of the world’s most expensive chocolate bacon. Their products are available for order online. baconery.com

july/august • 2013

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cocktails & conversation.

style

prime finds

The latest and greatest on the season’s fashion front

K

eep your delicate skin protected this summer while staying cool and chic with this eye-catching summer hat. This Eugenia Kim Honey Braided Chain Sun hat will turn heads with its unique spin on the nautical look. saksfifthavenue.com

skin is in

M

ade of genuine stingray skin leather, this Beirn Stingray Grace tote is perfect for the beach or running errands around town. elizabethanthonycollection.com

colors in

go

nude

bloom

I

nspired by a colorful bouquet of Sicilian flowers, Dolce & Gabbana’s new Love in Taormina collection includes five summer shades for your nails. dolcegabbana.com

N

eutral strappy sandals are all the rage in fashion these days.

Case in point: Diane von Furstenberg's opal lacquered wedge sandals, which are perfect for day or night. shopbop.com

kardashian

T

clutch

he Kardashians recently stopped into H- town to promote the Kardashian Kollection, which features an array of timeless-meets-trendy items. Go wild this summer with this Satin Hard Case Minaudiere handbag with barrel clasp closure to secure all your glam goodies. sears.com

skirt

swoosh

S

how off your style in elegant comfort this summer with Marie France Van Damme’s feather weight silk chiffon maxi skirts, seen here in khaki with gold stripes. neimanmarcus.com

Roseann Rogers Known as Houston’s "Buzz Lady" for her years on TV, Roseann Rogers has been on top of the Houston fashion, social and entertainment scene for 17 years. She is a regular contributor to Prime Living, a public relations and business development director, licensed real estate agent and active philanthropist.

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prime-living.com

Esther Wolf | Saks Fifth Avenue Sears | DVF Studio | Dolce & Gabbana | Marie France Van Damme

haute for HATS

look who's talking

cocktails & conversation

kris jenner dishes with prime living Q

What is something still on your bucket list?

Traveling with my mom and my kids to places that are on their bucket lists. To take somebody on an amazing adventure where you can see the joy and delight on their face, well that’s on my bucket list.

Q Q

What is one thing you can always find in your purse?

An EpiPen. Always have to carry my EpiPen.

What is your favorite “healthy aging” tip for baby boomers?

Exercise, stay active, have a routine [and] eat really, really well.

I think we have to remind ourselves to keep moving, even if it’s just going for a walk three to four times a week.

Q

What trend from your past would you bring back?

It’s got to be leg warmers. Absolutely, 150 percent! From a fashion sense, they were amazing. They were so cozy, too. I loved leg warmers. It was my favorite thing from the ’80s. My favorite ones were red, but I had one of every color to go with all of my leotards.

Q

What is your favorite place to grab a burger and why?

Who doesn’t love a good burger once in awhile? Five Guys in Thousand Oaks—I love the burgers and I love the sweet potato fries.

My next favorite place is the Four Seasons Hotel George V, Paris.

There’s nothing better than ordering one of their burgers in the middle of the night after a night out in Paris. You come back to the room and it’s delish.

Q Q

What is one of your signature dishes?

That would be my guacamole or brownies.

Are your brownies chewy or crunchy?

They’re chewy—they’re great and I make them from scratch. I’m in the process of writing a cookbook and they’re in the cookbook.

Q

Nick Saglimbeni

What do you want to accomplish with your new show?

I would love to help women get past some of the myths, those unspoken things that make people want to give up like, “I’m 50 now so I can’t look and feel my best anymore.” I really feel like women can do it all. I think just being a conduit and place where women can go in the afternoon, laugh a little bit and come away with some information is what I’m going for.

Want more? Find out where Kris Jenner enjoyed her favorite glass of wine by visiting prime-living.com

“Kris” will premier on July 15 on select FOX Television stations. july/august • 2013

13

cocktails & conversation.

point of interest

Donut Filled The Lone Star State is filled with great donut shops like these below.

Alpine Donuts

DONUT delights Story | Holly Beretto

“

14

Y

ummy!”

“Buy extras.”

“Absolute best donut ever.”

Those are just some of the accolades heaped upon Round Rock Donuts, a stand-alone bakery on Liberty Avenue, where people come from all over Texas—not to mention the rest of the country—for a taste of donuts, fritters and all manner of cakes and baked goods.

Lauded everywhere from Texas Highways magazine to USA Today and the Travel Channel, Round Rock Donuts began its life as a bakery in 1923. Through six sets of owners, the philosophy of the place has remained constant: craft high-quality pastries by hand and offer service with prime-living.com

a smile, something patrons appreciate—especially on Saturdays, when the wait in line can stretch up to an hour or more.

So, what’s so special about these donuts? First, there’s the fact that they’re crafted by hand—not machines. Then, there’s the bakery’s signature “orange donuts,” a color once obtained by using farm-fresh chicken—and the occasional duck—eggs in the batter. As if that weren’t enough, there’s a Texas-sized donut that’s bigger than the average person’s head.

There are also cookies and cakes, and all of it can be ordered online for shipping anywhere.

Whether glazed, chocolatecovered or cake-like in style,

the donuts here have obtained a passionate following.

Open seven days a week, beginning at 4 a.m., Round Rock Donuts has, for more than 90 years, been a gathering place and a provider of comfort food.

Located under the water tower, the bakery has had a front-row seat to seeing Round Rock grow up with and around it. Through all the years, though, that perfect, yeasty taste and orangetinged pastry have remained the same. And that’s what keeps people coming back for more. round rock donuts 106 w. liberty, round rock 512-255-3629 roundrockdonuts.com

Don’t let the big, strip center-looking façade fool you. Once inside this Highland Avenue spot, you’ll find perfectlycrafted, cake-like donuts drizzled with everything from chocolate to maple.

Also available are éclairs and cinnamon rolls the size of Texas.

800 Holland, Alpine 432-837-1400

Max’s Donut Shop

Fans rave about the fritters and call the chocolatecovered a favorite. This Collin County spot gets high marks for service and quality, with customers admitting to driving miles out of their way to visit.

105 N. Greenville Ave., Allen 972-727-8171

Original Donut Shop

Serving up donuts and Mexican breakfast specialties, this spot on the Alamo City’s west side has two drive-thru lanes, one for donuts and one for tacos. Hot, fresh baked goods make it the kind of place locals and travelers love.

3307 Fredericksburg Road, San Antonio 210-734-5661

my life

cocktails & conversation

sommelier/ mixologist Susi Zivanovic “

it’s about

enjoying

what you’re drinking

and being with people

you like.

Story | holly beretto

Photography | Brenlee McKnight

W

hen I was working for a SwissFrench chef in Toronto, he made this German-inspired dish of sausages and he paired it with a Gewürztraminer from Alsace,” says Susi Zivanovic. “And that was a real ‘a-ha’ moment for me. I’ve become really into how to pair food with wine.”

That’s a vital skill in Zivanovic’s line of work as the corporate sommelier for Perry’s Steakhouse, where she’s charged not only with overseeing the wine program, but also the organization’s cocktail menu. She was instrumental in creating the new cocktails on the Bar79 mixology menu.

“Since we’re returning to classic preprohibition cocktails, we chose to update cocktails that paired nicely with our own classics like the Side Car and our homemade Polish sausage, which is a recipe that’s been in the Perry’s family since their beginnings as a butcher shop," she says. Following college, where she majored in pre-med, she went to Europe and worked in Paris.

“It was beautiful!” she remembers. “That’s where I fell in love with wine.”

Zivanovic sees her job as one of teacher and fellow discoverer.

“I really like to show people how food and wine can be paired to create this incredible experience,” she says.

Obviously, working for one of the state’s best-known steakhouses for the last nine years, she pours and talks about a lot of red wine. But she advises wine drinkers not to overlook white or rosé.

“They’re refreshing and easy to drink, especially during our Texas summers,” Zivanovic says.

The most important thing she tells people, though, is that it’s important to drink what you like.

“I want people to know wine doesn’t have to be this complicated thing. It’s about enjoying what you’re drinking and being with people you like.”

Get the recipe for Perry’s Classic Side Car at prime-living.com

july/august • 2013

15

cocktails & conversation.

nostalgia

toy story Story | Bruce Farr

A

s we’ve all witnessed from time to time, great ideas are often hatched amid some very unlikely circumstances.

The phenomenally successful LEGO toy story is no exception.

Much summarized, it goes like this: With the advent of the plastics industry in the years just following World War II, a Danish woodworker named Ole Kirk Christiansen decided to gamble on the purchase of a plastic injection-molding machine.

Christiansen had, for years, been struggling to make a go of his modest wooden toy business, but timing and opportunity smiled upon him as he and his son Godtfred began producing a few plastic toys—at first cars and trucks, but later a “system” of interlocking plastic “bricks.”

Somewhat ingeniously, the bricks, in the hands of imaginative children and adults alike, could be assembled and disassembled to form a wide array of shapes: buildings,

16

prime-living.com

vehicles, animals—the possibilities were endless.

For their new product and the company it spawned, the Christiansens settled on the name LEGO, which is a Danish contraction of the term “leg godt,” meaning “play well.”

By 1960 (and following some product fine-tuning to work out a few early kinks), the LEGO Group was employing nearly 500 workers to help fill orders for the popular building kits. Within a few years, the company went international, with sales in Sweden, Switzerland, United Kingdom, France, Belgium, Germany, and even Lebanon.

In the early 1970s, with demand for LEGO products soaring, the company opened its first U.S. manufacturing facility in Enfield, Conn.

From that time forward, the company grew in leaps and bounds, as its engineers began tinkering with a variety of new, LEGO-based shapes and forms: humans and animals in an array of mini-figured expressions, plastic jewelry for girls, pirates and pirate ships, robots and spacecraft, among hundreds of others. Eventually, LEGO introduced an “Expert Series” set for more advanced builders and aficionados. LEGO love continued to gain popularity in 1997, when the LEGO brick was named as one of the “Products of the Century” by Fortune magazine.

With solid management and some highly strategic licensing agreements, LEGO has more recently teamed up with Warner Bros and Disney (including Pixar) to manufacture a successful series of movie character plastic mini-figures, including Indiana Jones, Harry Potter, and a new toy line called LEGO Friends targeting young girls.

Today, LEGO is regarded as one of the world’s most successful, privately owned toy companies. Having tripled annual revenues since 2007, the company posted a profit of $1 billion on $4 billion in sales in 2012.

Did you know?

Over the years, the enormous popularity of Lego building kits has fostered two citations in the Guinness Book of Records. The first was a record in railway line construction with 1,500 feet of Lego rails bearing three model locomotives. The other involved the world’s largest Lego castle, its construction broadcast on TV in Sweden. More than 400,000 Lego bricks were used to erect the structure, which measured roughly 15-by-17 feet.

cocktails & conversation

nostalgia

LEGO

trivia

Show us you’ve got the building blocks toward a perfect score, by answering the following questions correctly!

think you know your lego sets?

Circle the names of five actual Lego product sets from the list below: Farm & Wilderness

Teenage Mutant Ninja Turtles

Pattycake Land

At Home with Ole

Mindstorms

City

Delivery Room

1

What year did the Lego brand come out?

A. 1949 B. 1899 C. 1956 D. 1972

Bricks and More Ninjago Oz

2

The Lego company is still headquartered in the same city where it was founded; that city is ___________.

A. Amsterdam, Netherlands B. Brussels, Belgium C. Billund, Denmark D. London, England

3

How many Lego bricks are produced each year?

A. 4 million B. 22 million C. 19 billion D. 8 trillion

A. United States B. Denmark C. France D. Germany

Jim Henson Mick Jagger Steven Spielberg Rosie O’Donnell Dr. Phil Lego “People” Answers: Steven Spielberg. The famous movie director has a Lego likeness in the “LEGO Studios” series.

Think you know your lego sets? Answers: Mindstorms; Bricks and More; Ninjago; Teenage Mutant Ninja Turtles; City

LEGO Trivia Answers: 1. A. 1949. 2. C. Billund, Denmark, where the company was founded in 1932 by Ole Kirk Christiansen. 3. C. 19 billion. 2.16 million bricks are molded every hour, and 36,000 every minute. 4. D. Germany. The top-selling lines in Germany are LEGO Technic and LEGO City. The U.S. is the second–largest market, with the top-selling lines being Bionicle and LEGO Star Wars.

photos used by permission, © 2012 The LEGO Group

4

Which country buys the most Lego sets per person?

lego “People”

Through the years, several celebrities have had a Lego figure manufactured and released in their likeness. Which celebrity below has been a LEGO figure?

july/august • 2013

17

cocktails & conversation.

bucket list

step up

to the plate

Story | Jake Poinier

If you're looking to beef up your bucket list, here's some food for thought: Forget base jumping from space. Instead, satisfy your appetite for adventure with these tasty culinary feats. YOLO! Since 1962, 100,000 road-trippers from California to Arkansas have been lured off the highway in Amarillo to attempt the Big Texan challenge—and try to win their iconic “Free 72 oz. Steak.” Fewer than 8,000 have succeeded in chowing down a 4.5-lb. top sirloin, baked potato, shrimp cocktail, dinner roll and salad in less than an hour.

“It’s the ultimate Texas mystique,” says Bobby Lee, co-owner and son of founder R.J. “Bob” Lee, who dreamed up the challenge when he built the restaurant in 1960. The rules have been the same since 1962: You can’t get up from the table once you start,

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no one can help you, and if you get sick, it’s over. Take a first bite to make sure the steak is cooked to your liking, sign a form, and the clock starts.

The truth is that the restaurant wants you to win, and Lee offers some tips.

“Order the steak how you normally do,” he says. “Don’t order it well done to shrink it down, because that ruins the flavor. And try to get about three-quarters finished by 20 minutes.”

Lee’s final recommendation? “Have a glass of burgundy before you start to get relaxed,” he says. “Up on stage, with 500 people hooting and hollering, it can be intimidating.”

before you go Sure, you’re confident that you can pound down that steak with time to spare. But keep in mind, you need to pay $72 up front to take the challenge—and it’ll be refunded 100 percent if you win. (If you don’t, you’re allowed to take a doggie bag with your leftovers.) bigtexan.com

Big Texan Steak Ranch & Motel

Here’s the Beef

bucket list

cocktails & conversation

Niko Niko's

Food Stuffs

So, you’re the person who manages to pack away more food than any of your friends?

There’s no better way to prove how gutsy you really are than an eating contest.

“For an amateur, the first thing is figuring out which food is right for you and picking an event,” says Crazy Legs Conti, who is currently ranked 17th in the world by the International Federation of Competitive Eating. “If you’re from Louisiana, for example, oysters or crawfish are foods that require technique. Chicken wings are another food that amateurs can do well against pros.

Stay away from hot dogs and buns, which is difficult.”

Second, think of it as a marathon. “You need to figure out a cross-training regimen to get yourself into good traditional athletic shape—these are not guilt-free calories,” says Conti. “And even a 10-minute contest is incredibly exhausting.”

before you go For mental training, he recommends visualization and practicing your focus—even just staring at a plate of 10 wings.

“The final thing is recognizing that, as a competitive eater, your eyes are never bigger than your stomach,” Conti says. “Eating way past the point of fullness at a half-price allyou-can-eat buffet or sushi bar is the mind over stomach matter you need to achieve.”

Seeing Red

La Tomatina is a weeklong festival at the end of August each year in the town of Buñol near Valencia, Spain. In addition to music, parades, dancing, fireworks and a paella cooking contest, the main attraction for about 50,000 attendees each year is the “World’s

before you go La Tomatina can get pretty wild, as you might imagine. The organizers recommend wearing closed-toe shoes and old clothing you won’t mind throwing away. Goggles and gloves are optional, but you’ll definitely want to have something clean to wipe your eyes with. And if you bring a camera, make sure it’s waterproof! latomatinatours.com

When trying to decide which eating contest you’re going to tackle, Major League Eating is a terrific resource.

They conduct approximately 80 events annually. The World Tamale Eating Championship - at the 2013 Western Days Festival is held in Lewisville each September. ifoce.com

Biggest Food Fight”—with more than 110 tons of over-ripe tomatoes being hauled into the town plaza before being hurled at fellow participants.

At about 11 a.m., people begin attempting to ascend a two-story high greased wooden pole called the Palojabón, atop which sits a Spanish ham. Whether or not someone grabs the prize, eventually water cannons signify the start of the fight.

Basic rules include no hard objects or glass, no tearing of clothing, and you need to squish your tomatoes before throwing them. After an hour, water cannons again fire and signal the end of the mayhem.

As a participant in La Tomatina, you’ll be carrying on a tradition in Buñol that’s been around since the mid-’40s, with a ban during Francisco Franco’s rule. Theories about how it started include a food fight among friends, an accident with a tomato cart, or an attack on city councilmen during a town event.

july/august • 2013

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cocktails & conversation.

design

insideout Stretch your boundaries by creating an outdoor room that’s flush with creature comforts.

S

tep out of the confines of the inside and spend some time outside.

“The integration of natural elements, such as rock, water and fire, into an outdoor room creates beautiful transitional spaces that blur the lines between indoors and out,” says Ken O’Neill, vice president of marketing for Belgard Hardscapes. belgard.biz

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Create texture and interest with rocks

Rock elements add dimension to outdoor living designs. Using multiple textures in landscaping design adds even more interest and can be easily attained by incorporating pavers and wall block that are textured and styled to resemble natural stone.

Listen to nature’s music with water

Homeowners are putting pools, ponds and reflecting pools in their outdoor living spaces to enjoy the sights and sounds of nature’s music.

design

cocktails & conversation

consider this Zars suggests Texans look at Alfresco (alfrescogrills.com), Lynx (lynxgrills.com) and Viking (vikingrange.com) and recommends keeping the following in mind when looking at outdoor appliances:

John Daugherty Realtors | Belgard Hardscapes

Light up the night with fire

Outdoor fireplaces or fire pits are a great way to add ambiance to any outdoor space.

“Brick ovens are the top choice in fire features for outdoor kitchens, thanks to the visual appeal offered by the inset flame as well as the culinary creativity it allows for cooking,” O’Neill says.

With the unofficial grilling season under way, one of the hottest trends is bringing the kitchen outdoors, literally. Makers of high-end grills and outdoor appliances— distributors, landscape companies and homebuilders—have seen this trend grow.

Today’s outdoor dream kitchens feature high temperature grills, rotisseries, icemakers, wine cooling bins, beer taps and more. In recent years, kamado-style ceramic grills and pizza ovens have gained popularity.

Also gaining popularity are side burners and searing grills. keithzarspools.com

• Ease of operation. Such as how it lights, maintenance and ergonomic design.

• Construction. Can the materials withstand the outdoors? What type of steel is used? How are the burners constructed?

• Location. When determining where to place your grill, keep in mind where the prevailing winds are coming from or buy a grill with a wind guard.

• Storage. The more the better.

• Electrical outlet. Again, the more the better.

july/august • 2013

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Save the Dates!

Houston Restaurant Weeks 2013 August 1 – September 2 Complete listing of participating restaurants and menus available online July 15, 2013. www.HoustonRestaurantWeeks.com

HRW2013HP.indd 1

6/12/13 7:44:12 AM

san antonio, texas

Restaurant Week celebrates food at all of our local restaurants! It is a cross section of the San Antonio culinary scene that encompasses a diverse range of cuisines and includes some of our most timehonored restaurants and buzz-worthy newcomers.

The experience gives visitors and residents the opportunity to experience the quality, variety and hospitality that embody the San Antonio dining experience. Bon appĂŠtit San Antonio!

WHAT TO EXPECT: Dine out and Dig In!

August 17-24, 2013 Various Restaurants Lunch - $15 Dinner - $35

For a complete list of restaurants and travel information, visit culinariasa.org.

topping

Grill the texas

With grilling season upon us, we welcome the return of an all-American favorite:the burger.

Hungry eyes, beware. The following pages may put you into a burger daze. That's because our team rounded up five Texas burgers that are “topping the grill” with their unique ingredient combinations.

And to give you the full dish, we’ve flipped each burger inside out to reveal each mouthwatering ingredient so you can quench your cravings at home and have it your way.

For more grill-topping burger recipes, visit prime-living.com

july/august • 2013

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Baah Baah Black Sheep Burger Pecan Street Brewing, Johnson City Owner Tim Elliott added the Baah Baah Black Sheep Burger to the menu as a tribute to his childhood in Greece.

did you know?

Pepperocinis, commonly known as banana peppers, are sweet peppers from the Mediterranean. Odds are you’ve eaten them pickled – found in a jar in the pickle aisle.

The Meat

Seasonings such as mint, garlic or oregano are often found in lamb burgers.

Pecan Street Brewing simply kneads in a little salt and pepper, and lets the flavor of the lamb speak for itself.

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The Hook

The combination of whipped feta and pepperocinis takes your taste buds on a trip to Greece!

The Twist

Spicy stone-ground mustard brings this burger stateside and adds a little kick to the Mediterranean flavors.

The Meat

Jack Opatrny

The two 4-ounce beef patties on this burger are a blend of brisket and prime beef, seasoned with a little salt and pepper.

The Hook

Roasted green chiles add just the right amount of kick. If you don’t want to use an open flame, line up a few hatch green chiles on a foil-lined cookie sheet. Place them in the oven on broil until the skin turns black. Flip them over and repeat.

After roasting, remove the skin, dice and add 2 tablespoons (or more if you dare) to your burger. Voila!

The Twist

The house-made“sloppy sauce” at Del Frisco’s Grille is similar to Thousand Island dressing. The sweet crunch of the pickles and creaminess of the sauce allow a little cooling relief for your taste buds.

did you know?

You can mix mayonnaise, ketchup, sweet pickle relish and finely diced onions to make your own Thousand Island dressing.

Hatch Green Chili double Cheeseburger Del Frisco’s Grille, Dallas and Houston This double-stacked burger packs a punch with not one, but two beef patties, fire-roasted hatch green chiles, and the house-made "sloppy sauce."

See our recipes for making your own spicy pickles at prime-living.com

july/august • 2013

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John D. Rockefeller Burger

Your Mom’s Burger Bar, Austin All of the burgers at Your Mom’s have a surprise in the middle.

This 100 percent Black Angus burger is stuffed with Monterey Jack cheese. Add spinach, artichokes and some Parmesan cheese, and you’ve got a burger Rockefeller!

did you know?

“Goodfellas” sauce is named after Vinnie’s tomato sauce in the 1990 mafia film. It’s a garlicy tomato sauce seasoned with beef, veal and pork.

For more burger-stuffing secrets, visit prime-living.com

Chef-owner Ryan Blackmore says he’ll take his burger stuffing secrets to the grave, but we came up with a few “prime” tips for you. To stuff your burger, divide meat into quarter-pound patties. Season each with salt and pepper, and throw in a little garlic to capitalize on the Rockefeller twist. Make an indention in the center of one patty. Place the Monterey Jack in the hollowed area. Cap with the other patty and mold edges together to make a quarter-pound patty.

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The Hook

The combination of spinach, artichokes, Monterey Jack and Parmesan cheese not only gives this burger its name, but also makes a meal out of the much-loved spinach artichoke dip appetizer.

The Twist Goodfellas Sauce is spread across the top bun of this burger to give it a tomato-y twist.

Will Joseph

The Meat

Melisa O'Neil

The Meat

The Hook

The Counter seasons their ground turkey Really, it's as easy as it sounds. Mix your with salt and pepper. Chefs who like favorite Mexican spices with sour cream. their turkey with a more pronounced It will be as spicy or as mild as you like. grilled burger flavor throw in a little Worcestershire sauce.

The Twist

Dried cranberries aren’t just for salads anymore!

did you know?

Some additional spices to consider are chili powder, cumin, onion powder, garlic powder, and of course salt and pepper.

Taco Turkey Burger

The Counter, Houston Heights and The Woodlands You might expect to find shredded lettuce, jalapeno Jack cheese, and spicy sour cream on a burger with “taco” in its name, but the Taco Turkey will surprise you with unusual flavors! july/august • 2013

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Green Eggs & Ham Burger

Hopdoddy Burger, Austin and Dallas Dreamed up by culinary director Larry Perdido as a menu special to honor the birthday of the late, great Dr. Seuss, this burger will no doubt leave your tongue in a twist. Bursting with Spanish flavors, the patty is layered with manchego cheese, Spanish jamon and salsa verde, and then topped with a fried egg.

did you know?

Luckily for us Texans, Spanish chorizo can be found at Central Market in San Antonio, Austin, Dallas and Houston, under the local brand Aurelia’s Chorizo.

The Meat

Hopdoddy uses a blend of Angus chuck, brisket, pork shoulder and Spanish chorizo as well as ingredients such as fennel, garlic and paprika. To keep it simple, Chef Perdido says you could knead premade chorizo with ground Angus chuck for a similar result.

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The Hook

Fried eggs are showing up on burgers all over the place. “Have you tried it in a house? Have you tried it with a mouse?”

The Twist

Spanish jamon is a type of smoked ham.

(Get it? Green eggs and ham?) If you can’t find Spanish jamon, it can easily be substituted with its Italian cousin, prosciutto.

Local. Legendary. Lasting.

From the kitchen to the back door, our redefined garden homes suit your lifestyle. Enjoy “lock and leave” convenience with the luxurious amenities you’d expect at a larger home.

Visit www.sitterlehomes.com/PrimeLiving for more information on Riverstone community or call us at 281-823-7939.

getcreativejuice.com

Amazing four

chefs Culinary plus four

Mystery

ingredients equals

Genius

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Prime Living's 3rd Annual "Chopped" Chef Challenge Photography | Brenlee McKnight

It’s no secret in the food world that some of the most progressive culinary minds are getting their start right here in Texas. Taking cues from the Food Network’s hit show, PRIME Living recently hosted our 3rd Annual “Chopped” Chef Challenge at the Culinary Institute LeNotre.

Four chefs were given four mystery ingredients chosen by last year’s winner chef Soren Pedersen of Sorrel Urban Bistro. With just 30 minutes to create an original dish, things got hot in the kitchen. And this year, an audience of nearly 100 VIPs packed LeNotre’s Kris Bistro to watch the action. Cleverley Stone emceed and kept the audience apprised each step of the way. Judges Roseann Rogers, chef Kris Jakob and chef Soren Pedersen had the difficult task of choosing who would walk away as this year's winner. Here’s what happened…

Catch the action by checking out our video of PL’s “Chopped” Chef Challenge at prime-living.com

M y s t e r y Ing

redients Rabbit / Protein Fennel / Spice Flax Seed / Vegetable Cane Vinegar / Curve Ball july/august • 2013

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Maurizio Ferrarese } Quattro Born and raised in Italy’s Piedmont region, chef Maurizio Ferrarese came to Quattro from the Four Seasons Hotel Firenze in Florence, Italy. His menu is inspired by Florence’s traditional cuisine and our Texas seasons. He can often be found visiting guests at their tables and even taking special requests.

Q

What was your initial reaction when you saw the basket of mystery ingredients?

I thought, ‘Great!’ I know all of them, especially the rabbit. I grew up making rabbit with my family and I love to eat it.

dish Ravioli

Were any of the ingredients a special challenge for you to work with?

None of them were a challenge to me, actually. I just started thinking what I could do with those ingredients and how they would all mesh together.

What was your inspiration for incorporating all the ingredients into your dish?

As you know, I’m Italian and I love pasta. So my first reaction was, “‘Ok, I have 30 minutes. I’ll cook a beautiful rabbit and chop it up and make ravioli with fennel.’” It was ambitious, but I did it.

Q

In hindsight, would you have done anything differently?

If I could change something honestly, I needed an extra 20 or 30 seconds to close the presentation of the dish and focus on the garnishes.

Melisa O’Neil

with Fennel

Q

Q

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kevin bryant } eleven XI

dish Rabbit

Seared

with Stuffed Wild Mushrooms Chef Kevin Bryant chose to get his culinary education in the school of hard knocks. And so far, it’s served him well, having been George Strait’s private chef, worked at both Tony’s locations and, more recently, holding post as the executive chef at The Capitol at St. Germain. He is now the executive chef at the new Eleven XI.

Q

What was your initial reaction when you saw the basket of mystery ingredients?

I know Soren and what he likes, so I was kind of thinking there might be some rabbit in there. I was happy to see it; it was something fun to play with.

Q

Were any of the ingredients a special challenge for you to work with?

Not today. I was thinking that there was going to be something way out there, but I was lucky enough that I’ve used those ingredients before.

Q

What was your inspiration for incorporating all the ingredients into your dish?

I wanted to use the rabbit in two ways. I roasted wild mushrooms and stuffed them with a chopped version of the rabbit leg. Then I also used rabbit loin that was seared in a cast iron skillet as my second version.

Melisa O’Neil

Q

In hindsight, would you have done anything differently?

Just used more time to refine the plate and perfect everything before it went out. But it’s fun to be cut off on time. It’s fun to work under pressure.

july/august • 2013

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Roberto Castre } Latin Bites Born and raised in Peru, chef Roberto Castre knew from the age of 13 that he wanted to be a chef. No stranger to kitchen competitions, growing up, his mother used to pit Castre against his siblings in weekend cook-offs. Having trained under fusion cuisine-inspired masters such as Stephan Pyles and Paul Prudhomme, Castre now runs his own Latin fusion restaurant, Latin Bites Cebiche & Pisco Bar in Houston.

Q

What was your initial reaction when you saw the basket of mystery ingredients?

It was a surprise for me because I don’t usually work with rabbit in my menus. So it was kind of hard for me to figure out what I going to make, but I tried my best. It was an incredible experience to work with those amazing chefs.

dish Rabbit

Were any of the ingredients a special challenge for you to work with?

I’m not used to working with rabbit. I’ve worked at many restaurants, but I think the last time I used rabbit was five years ago.

What was your inspiration for incorporating all the ingredients into your dish?

The Mexican molé is what really inspired me. I love Latin sauces and the first thing that came to my mind was molé. Maybe next time I will focus on something simpler, not to complicate it. That’s the way you learn in this business!

Q

In hindsight, would you have done anything differently?

I didn’t finish plating. Hopefully, they judged me for the flavor and not the presentation.

Melisa O’Neil

Leg with Mexican MolÉ

Q

Q

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Patti Alvares-Burdette } crescent moon wine bar

and the

winner is…

dish FlaxseedCrusted Rabbit Tenderloin

Graduating only four years ago from Culinary Institute LeNotre, chef Patti Alvares-Burdette came to the competition with the least amount of experience, but that certainly didn’t stop her from accepting the challenge. Having started her career at Benjy’s on Washington as a line cook, these days she can be found offering a variety of culinary creations as executive chef at Crescent Moon Wine Bar.

Q

What was your initial reaction when you saw the basket of mystery ingredients?

I was really nervous about getting something really out there but it was a great mystery basket.

Q

Were any of the ingredients a special challenge for you to work with?

The flax seed! I hadn’t used it before. It’s really good for you I know that. It’s really healthy but I hadn’t used it before.

Q

What was your inspiration for incorporating all the ingredients into your dish?

I am very seasonal when it comes to cooking. I was thinking light, springtime, all those things that come to mind when you see the fennel and the rabbit.

Melisa O’Neil

Q

In hindsight, would you have done anything differently?

You’re always thinking of how you can do something better, and I wish I would have had more time or that I could have thought quicker and executed quicker.

Get the recipe for the winning dish at prime-living.com

july/august • 2013

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HOUSTON’S MOST AUTHENTIC BRAZILIAN STEAKHOUSE

connoisseur

Brenlee McKnight

the prime living guide to discerning taste

inside: Polenta Spoons - Churrascos

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• • • • • •

Table Talk | What's New uncorked | california dreamin' Uncorked | rosÉ revolution main dish | shared experiences Bragging Bites | haute diggity dog Entertain | stars & stripes july/august • 2013

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connoisseur table talk

>> For the brewsky bound

Sam's reborn

F

avorite hideaway Sam’s Boat in Stafford has been rechristened The Barrel & Brew by original owner Joe Harrington. The tap now pulls more than 50 craft brews including our own Buffalo Bayou 136 Copper Ale, Fort Bend Backyard Blonde Ale, and Southern Star Buried Hatchet Stout.

Here’s what’s brewing on the beerfriendly menu: shrimp tacos with Thai slaw and salsa; West Texas BBQ rubbed flank steak grilled over mesquite; green chile cheeseburger with pickled red onions; and mixed berry creme brulee. thebarrelandbrew.com

Hello & Goodbye

The latest restaurants to join and leave the Houston dining scene

Openings

• Batanga • Eleven XI • Katch 22 • Tacoland Mex Mex • Torchy’s, Rice Village • Hollister Grill, Washington Ave.

• Tejas de Brazil Churrascaria

Closings

• Bocados • Hawthorn • Taco Milagro • Sushi Raku • Zake • Jeannine’s Bistro • The Capitol at St. Germain

>> For the high roller

new steak out

J

uicy news for carnivores: Under the direction of Tony Vallone, partners Scott Sulma, general manager of Tony’s, and executive chef Grant Gordon, are debuting Vallone’s Steakhouse this fall in Gateway Memorial City, a new mixed-use retail center adjacent to the Memorial Hermann Tower. The dynamic duo will dish out modern interpretations of the all-American steak and fish house. In addition to prime beef, the menu—with hints of Italian—will be heavy on fish, house butchered chops, veal and duck, plus big salads, pastas, and unique steakhouse sides.

The striking eatery, designed by architect Shafik Rifaat “will be unlike any steakhouse in Houston,” says Sulma. Upon arrival, a special valet entrance with hundreds of twinkling lights visible from Gessner Road will dazzle guests. The two-story dining room features a massive 12-foot fireplace, warm woods, glowing copper, and a multi-level glass wine cellar with private dining seating. tonyshouston.com

california or bust

F

ormer Houstonian John Harris and winemaker Joel Aiken along with partners recently opened Amici Cellars, a private tasting room in Calistoga, Calif. The intimate tasting room experience includes a walking tour of the scenic property with a generous cheese plate and six pourings, and can be further enhanced with reserve, library wines, or other wine labels Olema and Aiken. New vintages widely available in Houston and Austin include Napa Valley Sauvignon Blanc, and Pinot Noir. amicicellars.com

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for the tequila aficionado

D

eemed as Oprah’s favorite, elegant Casa Dragones Tequila recently entered the Houston market. Co-founded by Bob Pitman, CEO of Clear Channel and founder of MTV, and Bertha Gonzalez Nieves, Maestra Tequilera, cofounded the brand, which touts a new “Select Chef Pairings” program.

Chefs around the country including Bobby Flay and Thomas Keller, and Houston chef David Cordua of Americas restaurant and Valentino, have exclusive menu pairings with Casa Dragones available throughout summer. Look for the tequila in the hand-cut crystal, signed and individually engraved bottle at Houston area Spec’s, and served at Coppa, Brennan’s on the Bayou, and Perry’s Steakhouse. casadragones.com

Tony’s | Vi Bottaro | Casa Dragones | The Barrel & Brew

texas bits & bites :: Foodie news around the state

connoisseur table talk

>> For the bubbly

Side Sips Wine events you won’t want to miss Sonoma’s Hottest Weekend

stop and smell the rosÉs

M

oet & Chandon’s wine expert Elise Losfelt was recently in H-town via U.S. tour to officially launch its 2004 vintage. Contrary to the norm, she suggests drinking champagne from a white wine glass as opposed to a champagne flute.

“It allows the champagne to breathe and releases the full aroma and flavor,” says Losfelt.

She also suggests chilling champagne 40 to 50 degrees. The highly anticipated 2004 Grand Vintage brut and rosé are available at The Tasting Room Uptown, Saint Genevieve, and area Spec’s. moet.com

It’s back! Labor Day weekend, Aug. 30 to Sept. 1, is the Sonoma Wine Country Weekend, one of wine country’s largest charitable events in one of California’s most beautiful regions.

Grab a taste of top Sonoma County wines like Jordan and Rodney Strong along with delish foods from area restaurants, winery barbecues, vintner luncheons, and elaborate dinner parties throughout the area. Sunday culminates in the popular Taste of Sonoma at gorgeous MacMurray Ranch, the ultra-party thrown at the late Fred MacMurray’s home. sonomawinecountryweekend.com

>> For the chef follower

Mama mia!

Moet & Chandon | Pinkberry | Rodney Strong Vineyards | K.C. Taffinder

A

>> For the yogurt fanatic

make mine greek

P

inkberry has quite a following for its light tart and tasty frozen yogurt. Now you can go authentic with its healthy and fresh—not frozen—Greek yogurt.

Hit the yogurt bar for a variety of toppings or choose from one of five amazing epicurean pairings: strawberry mango with toasted almonds and shaved coconut; tomato with basil olive oil, sea salt and balsamic glaze, or sunflower cucumber with sunflower seeds and chile powder. Oh my! pinkberry.com

fter years of only operating one restaurant, Mockingbird Bistro chef-owner John Sheely is opening another one this fall named Osteria Mazzantini in the new BBVA Compass Plaza building.

The Italian menu will reflect favorites from Sheely’s Italian heritage: whole grilled snapper, grilled pork chops with gorgonzola cream, rustic herb potatoes, veal osso bucco, and special house made raviolis. Lunch on panini sandwiches, entrée salads or pies from the wood-fired pizza oven. Anticipate a bar menu with small plates, plus authentic desserts like pear and pine nut crostata.

The 4,000-sq-ft space seats 130 guests with 80 on the patio. 2200 Post Oak Blvd., mockingbirdbistro.com robin barr sussman Robin Barr Sussman is a Houston-based freelance writer who specializes in food, wine and travel. Her work has appeared in Texas Monthly, My Table, and Private Clubs magazine.

july/august • 2013

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connoisseur uncorked

california Story | Robin Barr Sussman

J

ust got better! Uncork these sizzling new winery experiences this summer and the upcoming harvest season.

Rodney Strong Vineyards is a hot ticket for its Summer Concert Series, running through August. Take in the tunes amidst a lush vineyard complete with picnic tables, umbrellas, fountains and plenty of wine.

This year, Huey Lewis and The News is back with stars Al Jarreau, Tower of Power and Al Green. rodneystrong.com From July 12-21, the Napa Valley Festival del Sole celebrates the art of life.

The region’s lush beauty is the backdrop for intimate vineyard luncheons, theater performances, poolside winery dinners, alfresco concerts at Meadowood and Castello di Amoros, art displays, and wellness programs in various locations. festivaldelsole.org Through Aug. 10, Seghesio Family Vineyards offers a unique wine dinner series, providing guests a chance to dine and savor its wines amidst the spectacular settings of

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the historic properties where the grapes are grown. The series finale will be at Home Ranch, the birthplace of Seghesio Family Vineyards and home to American’s oldest Sangiovese vines. seghesio.com Pine Ridge Winery hosts their TGIF Summer Concerts on select Friday evenings through September with a variety of performers from flamenco to jazz musicians, plus small bites to pair with its food-friendly Napa Valley Cabernets. Harvest activities include the 5x5 Tasting in the cool wine cave or the terrace with breathtaking views of the valley. pineridgevineyards.com Jordan Winery is launching a new visitor experience unlike any other in Sonoma County, sharing with the public for the first time the nearly 1,200-acre Jordan Estate, which has evolved into a breathtaking farming operation over the last decade.

Included will be food and wine pairings from the Jordan chef and an intimate exploration of the property the Jordans call home. jordanwinery.com

tastings Healdsburg SHED, the new modern culinary center, is a foodie mecca. From organic seeds, to tasty premade foodstuffs and local wines galore, they’ve got you cooking. healdsburgshed.com While in the area, check out the newly opened Partake Café

by Kendall Jackson in charming Healdsburg featuring seasonal plates designed to highlight each grape variety. partakebykj.com Put Yountville’s Redd Wood by chef Richard Reddington on your hunger radar. The pizza-centric café is long on style but easy on the pocketbook. redd-wood.com

Seghesio Family Vineyards | Pine Ridge Winery

dreamin’

connoisseur uncorked

rosé Revolution Francois Millo CIVP | Château d'Aquaria | Kobrand Wine Spirits | Château D'Esclans

Story | John DeMers

I

f I lived in the south of France, preferably in Provence between a rocky cliff out of Cezanne and a field of sunflowers out of Van Gogh, I’d drink nothing but rosé all summer. Provence is hot and dry, and Houston is hot and humid. But I’ve discovered that rosé is the perfect summertime wine here as well as there.

And I do mean “discovered.”

Until a year or two ago, I hated rosé, the wine that never could decide if it was white or red. I don’t think I can blame it on white zinfandel, the “starter wine” for so many whom now enjoy the good stuff, since white zin and I somehow missed each other. And I’d hate to blame those dueling rosés from Portugal in the ’70s, which my parents always seemed to be sipping. I managed now and again to snag a curious taste of Mateus or Lancers, and I don’t remember anything offensive.

No, I guess I just decided I hated rosés all on my own, based on an indistinct memorymeets-expectation of something pink, sweet and cheap. Until I went to Provence.

There, amid deep red wines of world-class reputation, from Chateauneuf-du-Pape to Gigondas to Cotes-du-Rhone to the Bandol I fell in love with on the same trip, all I saw was locals drinking rosé. And when I asked, they confirmed it was their favorite summer sipper, especially—they made me repeat the name so I’d remember it—a rosé they called Tavel.

Rosé, I’ve learned, has a much finer pedigree than I thought. For one thing (intriguingly), it’s almost certainly similar to the wines enjoyed in ancient Greece and Rome, where this whole wine-drinking thing got its cultural start. Those old-timers didn’t have the techniques for making wine be seriously white or red, only for making some kind of wine, and this was probably the kind.

As late as the Middle Ages, lighter “pink” wines were the most highly prized, even in Bordeaux, since anything allowed to get redder was also rough and bitter.

For another thing, far from the old joke about somebody mixing red and white wines (something the French actually used to do!), the most-popular rosé technique of letting the

extracted grape juice touch the deep red skins for only a brief time makes scientific sense.

The result is a wine with light and pleasing flavor, especially for the long, hot summer, one that can ring in across the spectrum from cotton candy sweet to bone dry, and (perhaps best of all) one that can be turned into bubbly with delightful success.

As summer grinds on in Texas, consider “splitting the difference” between white and red, sampling such first-rate rosés as Château d’Aqueria from the legendary Tavel in Provence and Crios of Malbec from Argentina, along with such invigorating sparklers as Pianello Prosecco from Italy and Gruet Rose from that wonderful French family in, of all places, hot, dry New Mexico.

John DeMers Covering food and wine for more than 25 years, John DeMers hosts “Delicious Mischief” on NewsRadio 740 KTRH. He recently released Follow the Smoke: 14,783 Miles of Great Texas Barbecue.

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connoisseur main dish

(Left to right) Michael Cordua, David Cordua and Luis Sanchez

shared

experiences Story | Holly Beretto Photography | Brenlee McKnight

With Houston’s reputation as a foodie city, it’s impossible to imagine that 25 years ago, no one here really knew what Latin food was. There was plenty of Tex-Mex, but diners looked askance at Michael Cordua over why there were no tortillas on the table at Churrascos. For the shipping executive turned chef, it’s been a labor of love to show off the flavors of his native Nicaragua and the rest of Latin America, as he put his indelible stamp on Houston’s culinary landscape.

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“First and foremost, our food must be yummy,” the founder and CEO says, his cadence blending a philosopher’s curiosity with his irrepressible passion. “It must be Latin. It must be artistic.

But it must first be yummy.”

It truly is. Consider the plantains that arrive unbidden to start the meal, first element of the “Cordua trilogy.” I vividly recall the first time I tried one, a decade ago, crisp and faintly sweet.

“Yummy” was absolutely the right word. You’ll want to eat every last crumb of them. Don’t; there’s too much to come.

While sipping a refreshing Brazilian fizz, with its snap of citrus and sparkling wine offset by flowery St. Germain, let your eyes wander Churrascos’ Sugar Land space. It’s a marvel of blonde woods and big windows overlooking a lake. Whitecanopied lamps and imaginative shapes signal this is an experience like no other.

For proof, along come Angel Wings, a magic appetizer in brown butter accompanied by habanero papaya sauce and blue cheese dressing, little explosions of hot spiciness in a playful presentation. Ditto the Shrimp and Crab Polenta Spoons, easily sharable and endlessly edible with a perfect creaminess. You could munch appetizers forever and never be bored. But you’d be missing out.

“Now that’s the reaction I like to see!” exclaims executive chef (and Michael’s son) David Cordua when I bite into the Pork Loin Milanesa, Churrascos’ sendup on a traditional Italian dish.

The maple-lime butter dazzles

against the tender pork, making me break into a girly grin. Even more fun flavors ensue from the candied pecans and tartly wonderful braised cabbage.

The Churrasco, the signature dish and second in the family trilogy, is perfect center tenderloin, grilled and gorgeous alongside a crispy yucca cake.

Eat it with the Majorem, the Corduas’ private label Malbec.

Named for the Jesuit motto, ad majorem dei gloriam (for the greater glory of God), it’s stunning, offering notes of leather, smoke and dark berry.

End on a high note with the tres leches, the trilogy’s final piece, and understand how cream, sugar and vanilla can create absolute elegance. Want a lighter touch? Sorbet Tropicales nicely do the trick, with a sampling of guava, honey and chocolate.

“That phrase, mi casa es su casa, is biblical to me,” Michael says. “It’s about welcoming the stranger, and I believe I am welcoming you to my house when you eat with me.”

His hospitality shines through each course at Churrascos. “I’m an immigrant to Houston. But this city welcomed my family with open arms. So many of us are not from here. But we come here and we share our stories.”

And, in the Corduas’ case, their food. It’s a story more than worth being part of.

churrascos restaurant 1520 lake pointe parkway, sugar land 832-532-5300 cordua.com

the original tres leches

connoisseur main dish

Tres leches cake

Sponge cake 7 eggs 2 cups sugar 2 cups flour 2 tbsp. baking powder ½ cup milk

Milks 3 cups condensed milk 3 cups evaporated milk 3 cups heavy cream 2 tbsp. vanilla

Meringue 1 cup egg whites 1 tsp. cream of tartar 2 cups sugar 1 cup water 1 tsp. vanilla

Preheat oven to 350 degrees. Whip the eggs until fluffy, about 5 to 7 minutes.

Add the sugar under creamed, about 3 minutes. Sift together the dry ingredients and gradually add to the mixer. Reduce the speed and add the milk a little at a time.

Mix at low speed for 10 minutes. Pour into a greased 9x13x2–inch cake mold. Bake for 30 minutes, then lower heat to 325 degrees and bake an additional 20 minutes, until the top of the cake is nicely browned.

Meanwhile, combine the milks, cream and vanilla, whisking until smooth, about 3 to 4 minutes. Remove the cake from the oven and, using a serrated cake knife, slice off the brown top (this makes a nice, crisp snack for the baker). Pour the milk mixture over the top. Let the cake soak for about 20 minutes.

Prepare the meringue by heating the sugar and water to 240 degrees in a saucepan, then removing from heat. Beat egg whites with the cream of tartar in a mixer on high until soft peaks form, about 3 minutes, then slowly add the syrup.

Add vanilla and keep mixing on slow speed until the bowl cools to the touch, about 15 minutes. Pour excess milk from cake and top with meringue. Use the tines of a fork to draw wavy ridges lengthwise across the cake for decoration. Cut into squares. Serves 15.

Plantains and tacquitos

The Churrasco

Pisco Sour

Polenta spoons

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connoisseur Bragging Bites

haute diggity dog It’s summer in the city and the humble hot dog has gained a smokin’ culinary cult.

We’ve done the heavy lifting and hunted the Lone Star state for a dog that measures up. From tantalizing Tex-Mex to exotic venison chili dogs, get your paws on these fetching bites!

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Max's Wine Dive

Story | Robin Barr Sussman

roving dog

Good Dog Hot Dogs puts on the dog every day. So much, that Esquire magazine nominated the little roaming food truck one of best hot dogs in the U.S. We’re impressed that they use high-quality Texas made franks, local buttery Slow Dough buns, and prepare all condiments from scratch including ketchup, fresh dill and jalapeno relish, and flavored aioli (mayo).

The Guac Dog is a Tex-Mex marvel lavished with buttery avocado chunks, pico de gallo, lacy cilantro, and roasted garlic aioli, plus house-cut chips on the side.

Whether you order the Chillin’dog, the Ol’ Zapata with bacon, or the Sunshine dog with cream cheese, it’s always rewarding and you don’t even have to sit for the treat.

connoisseur Bragging Bites

good dog hot dogs • houston 832-800-3647 • gooddogfoodtruck.com

maxed out

Houston-born Max’s Wine Dive has taken a big plunge into the Texas market and carts its signature Texas Haute Dog with it every step of the way. This spicy architectural wonder dog starts with a massive Hebrew National all-beef frank nestled in a local Kraftsman bun, which is then layered with intense venison chili, a house recipe that includes at least four kinds of chiles, Lone Star beer, and coffee (just like the cowboys used to make it)! That’s topped with pickled jalapenos, a stout St. Arnold’s beer-infused sauerkraut, tangy Cotija Mexican cheese, and crisply fried onion strings. That’s taking it to the max. max’s wine dive • 340 e. basse road, san antonio 210-444-9547 • maxswinedive.com

Jaime Lagdameo | K.C. Taffinder | Andrew Yates

artsy dog

Specializing in artisan sausage, Frank has a slick menu of franks made in-house or by Hudson Sausage Company. From the German Currywurst to the Jackalope crafted with smoked antelope, rabbit, and pork sausage, and crowned with cranberry compote, this dog knows all the tricks.

“Daily dogs” also hit the spot like the Southern Boy featuring a blackened Vienna beef hot Polish link with crispy pork belly and Dr. Doppelganger barbecue sauce. The classic Chicago dog on a pillowy poppy seed bun crowned with crunchy onions and a tangy, colorful array of peppers and pickles can’t be beat for freshness.

How can anyone resist an eatery that sports waffle fries with six different dipping sauces, root beer floats in big Mason jars with local Amy’s Mexican vanilla ice cream or booze, and chocolate chip-bacon cookies? frank • 407 colorado st., austin 512-494-6916 • hotdogscoldbeer.com

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connoisseur

entertain

stars &

Styling | Mindy Cone Photography | Courtesy of Creative Juice

stripes

Show your American spirit by throwing a starspangled Fourth of July party this summer. From patriotic desserts, to the quintessential all-American cookout fare, you’re guaranteed to have a Yankee Doodle of a time!

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true colors

Show your spirit—and quench your thirst—with this clever, multi-colored drink.

connoisseur

all wrapped up

entertain

Cupcakes get patriotic with these stars-and-stripes diecut cupcake wrappers.

pop to it

freedom fries

Serve bite-size fun with these American flag-themed marshmallow pops.

Sweet potato or regular, fries always taste better served in a cute container.

red, white & brew

Crack open a cold one before enjoying an evening of fun and fireworks.

ace of cakes

Celebrate your independence with a cake decorated with patriotic sayings.

all-american meal

Nothing says Fourth of July better than a tray of ribs, fries and sweet corn.

The Goods Styling Styling by Mindy Cone of Creative Juice, getcreativejuice.com Printables Party printables collection by Bird’s Party, birdsparty.com Cakes Fourth of July cakes

by Traylor Made Treats, facebook.com/ TraylorMadeTreats

Cupcake Toppers Cupcake toppers by Lynlee’s Petite Cakes, lynleespetitecakes.com

Check out our favorite Fourth of July recipes at prime-living.com

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gentlemen’s room Lamborghini

For the man who commands the very best

inside:

50 52 53 54 55

• • • • •

Man Cave | it is your destiny Driver's Seat | to the edge wealth | investing in your passions High-Tech | what's cooking Great Outdoors | Alabama Angling july/august • 2013

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gentlemen’s room man cave

it is your Story | Jake Poinier

n the hierarchy of sci-fi, fans of the “Star Wars” saga are among the most passionate— so building your own Death Star-themed theater might be the ultimate tribute to the six-part space opera that kicked off in 1977.

Artist and designer Mike Dillon, owner of Seattle-based Dillon Works, was more than up to the challenge, with a creative career including five years as a Disney Imagineer in the early ‘80s. During the 25 years since starting his custom fabrication company, he has employed Hollywood’s tricks of the trade for unique projects around the world.

The “Star Wars” illusion begins in the lobby as you enter the X-Wing of the house. A raised floor and lowered ceiling mimics the Death Star’s gangplanks; the flanking walls have mirrors on the floor and ceiling to give an infinite feeling up and down. A second tribute

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can be found in the automatic doors that open and close when you approach them.

“The mechanisms are the same you’d find in a grocery store, but they slide into the wall like they do on the Death Star,” Dillon says.

“The owners were adamant they didn’t want them to make noise, because the swishing sound is ‘Star Trek,’ not ‘Star Wars,’ so we soundproofed them.”

Within the 11-seat theater itself, star fields were created using black velvet and fiber optics to resemble the windows looking out of the Death Star.

Dillon Works

I

destiny

gentlemen’s room man cave

the essentials Sounds of Space

Given that Star Wars creator George Lucas was also the originator of THX sound technology, it’s appropriate to outfit your home theater with it. Klipsch THX Ultra2 uses the same professional-grade technology as the company’s renowned commercial theater systems.

Ride in Comfort

No mission is complete without fully equipped home theater seats, including drink holders and a control system built into the armrest for convenience.

Coming Attractions Backlit poster frames add to the “real” movie theater effect, and document the progression of “Star Wars” advertising over the years.

Dillon Works

“The owners wanted them to twinkle because it’s a cool effect, even though they don’t in real space because there’s no atmosphere,” Dillon says.

While the main home includes an entire collection of full-size arcade games and other memorabilia, the star attractions in the theater are a Han Solo frozen in carbonite at the back of the room, and a C3PO at the front.

The large amount of metallic finished surfaces presented the biggest challenge during the six-month construction process.

“We couldn’t paint on site, because we were using automotive paint,” says Dillon. “So, we had to create everything in pieces and assemble them at the home.”

To maintain the clean, seamless spaceship feel, light fixtures were embedded in the walls behind removable translucent panels. And an acoustician was commissioned to outfit the space to account for the unusual shape of the room and surfaces.

In addition to a hidden kitchen and equipment room, the final key feature is the media library.

“It’s bigger than an average bedroom,” Dillon says. “They’ve got hundreds of laser disks and DVDs—and, I should mention, all sorts of movies, not just ‘Star Wars.’ ” jake poinier Phoenix-based contributing writer Jake Poinier built a tree house for his then-toddler son back in 1999, but it was far too small to evolve into a proper man cave.

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gentlemen’s room driver's seat

to theedge Story | jeff yip

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(Speaking of names, the “-4” means the Aventador has Lambo’s signature fulltime allwheel-drive.)

The Aventador revels in aircraft styling cues—and they are about as subtle as a bull. With its knife-like profile and flinty faceting that would make an F-117 Nighthawk pilot right at home, the Aventador takes “edgy design” to the extreme.

Like contemporary aircraft, the Aventador has a “glass cockpit,” meaning one TFT LCD is for instruments while a second is dedicated to multimedia management. The pièce de résistance, though, has got to be the Aventador’s push button starter. It’s tucked under a red safety cover that’s straight out of a combat plane.

The pushrod suspension, inspired by Formula 1 setups, will delight techies and is a great excuse to pop for the optional $7,550 transparent engine cover. And if the driver uses a light foot on the accelerator (ha!), the Aventador’s cylinder deactivation cuts out one entire bank, up until around 83 mph. That means the engine’s operating as a straight six.

Combined with its new start/stop system, the Lamborghini’s fuel consumption improves to 13 mpg (city/highway).

Lamborghini claims the Aventador tops out at 217 mph.

Given our limited time with the Aventador and Houston’s highway congestion, we’ll take the manufacturer’s word on that score.

Driving the Aventador is

a delight. Fire it up and the powerful engine barks menacingly.

You don’t even have to use the more aggressive Sport or Corsa (track) modes to enjoy the prodigious oomph on tap. Yet the new package is surprisingly civil and comfortable in cruising mode.

As incredibly entertaining it is to drive, the Aventador is a creative work meant to be seen and heard—from various angles, up close or just as a blur in the distance howling by. It’s a $397,500 (ours had $74,300 in options and a $3,700 gas guzzler tax) piece of performance art meant to be enjoyed by an appreciative pubic, not just the artist or patrons. jeff yip Jeff Yip’s work has appeared in the Los Angeles Times, San Jose Mercury News, Houston Chronicle and the New York Times, as well as consumer and trade magazines. He’s a second-generation car guy who still has the 1969 Chevy his dad loved.

Lamborghini

W

hen a press release landed in our inbox announcing that Lamborghini was marking its 50th anniversary by producing three over-the-top, Transformerslike Veneno supercars priced at around $4 million a pop, we rang up our friend and all-around car guy Raj Majon at Lamborghini Houston to see if either of the two supposedly destined for the U.S. would wind up in the our neck of the woods.

Negative, Raj reported. But how about some seat time in an Aventador?

Executive decisions can be tough. This wasn’t one of them.

Replacing the Murciélago at the pinnacle of the Lamborghini pecking order, the Aventador LP 700-4 has new carbon-fiber bones and a 700-horsepower V-12 engine that will catapult drivers to darn near 55 mph in the time it takes a newbie to get the twoseat car’s full name off the tongue.

gentlemen’s room wealth

investing in your

passions

Story | Belinda Phelps, Senior Vice President & Private Client Advisor, U.S. Trust Houston

T

his year’s gains in the stock market have caught the attention of investors all over the world, leaving some wondering if their investment strategy should remain the same or be adjusted based on current market trends and the global economic outlook.

Along these lines, investors have also taken an interest in alternatives to “traditional” investments. Referred to as specialty assets, these investments are not directly tied to the ups and downs of the stock market and often allow individuals to invest in their true passions.

Specialty assets are nonfinancial assets such as farm/ranch land, timber, real estate, private businesses and oil and gas properties—in other words, they are assets that you can see, feel and touch and cannot trade on a market.1 These types of investments are not strictly an alternative to financial assets, but rather a supplement, and given the recent market

volatility these investments are becoming quite intriguing.2 Specialty asset management (SAM) can provide diversification for wealthy investors, whether they are looking to expand into nontraditional asset classes or currently hold these products in their portfolio through inheritance or partnerships. Some highnet worth investors are looking for return while others want to combine a legacy or conservation component.3 Like most other investments, it is critical to understand an investor’s entire financial portfolio when assessing the option of investing in specialty assets and work with a professional to help navigate the management, investment and advisory services associated with them.

A differentiator of specialty assets lies in the management—it requires proactive management, and it cannot be left passively to run itself. In many cases, specialty assets

are folks’ most valuable assets and are items they are personally interested in. For example, managing oil and gas properties can require involving geologists, petroleum engineers as well as financial experts to fully appreciate the value of a property.

Overall, it is important to determine what role nonfinancial assets can play now and also beyond one’s lifetime. Not only can specialty assets provide opportunity for individuals to invest in their passions today, but also specialty asset management and planning strategies can provide liquidity and help to safeguard the legacy of the assets in the future.

1. “Specialty Asset Management,” U.S. Trust – Turning Insights Into Action, By Dennis Moon 2. “2012 World Wealth Report: Passion Investments Gain in Popularity,” CFA Institute, June 22, 2012 3. “Timberland Management,” U.S. Trust – Turning Insights Into Action, By Doug Donnell

This article is designed to provide general information about ideas and strategies. It is for discussion purposes only since the availability and effectiveness of any strategy is dependent upon your individual facts and circumstances. Always consult with your independent attorney, tax advisor, investment manager, and insurance agent for final recommendations and before changing or implementing any financial, tax, or estate planning strategy.

U.S. Trust, Bank of America Private Wealth Management operates through Bank of America, N.A. and other subsidiaries of Bank of America Corporation. Bank of America, N.A., Member FDIC. Nonfinancial assets, such as closely-held businesses, real estate, oil, gas and mineral properties, and timber, farm and ranch land, are complex in nature and involve risks including total loss of value. Special risk considerations include natural events (for example, earthquakes or fires), complex tax considerations, and lack of liquidity. Nonfinancial assets are not suitable for all investors.

Diversification does not ensure a profit or protect against loss in declining markets.

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gentlemen’s room high tech

what’s

Story | Michael Garfield

K

cooking

itchen gadgets are getting very smart. We’ve seen refrigerators that can text you when you’re running low on milk, and ovens that can show you both what’s for dinner and how to cook it. And even though we don’t live in the Jetsonian Age just yet, there are some high-tech tools that cook up convenience and dish out a whole lot of kitchen cool.

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HT’s app list These days, smartphones and tablets seem to be regular fixtures in the kitchen. So why not download these apps to help with your cooking?

Bon appétit!

Escoffier Cook’s Companion

The nifty little app features a range of tools to serve any of your cooking needs, whether it is substitutions, conversions, timers, or reference needs.

The Photo Cookbook

This app solves the problem of not understanding a line in a recipe. A beautiful collection of cooking demonstration photos makes this simple for novice cooks who need to brush up on their techniques.

Perfect Produce

This app is an electronic fruit and vegetable glossary in your pocket. It tells you how to buy, store, and even use any type of produce you can find at the store, making it easy and fun for you to start cooking healthy meals.

Lyon Cookware | Scanomat | Ravi

Tramontina LYON Cookware The other day, I baked a cake on my stovetop. Tomorrow, I will do a pizza the same way. I don’t have a high-tech range, but I did use a line of exclusive cookware from Tramontina USA. The Sugar Land-based company has been producing quality products for more than a century. Its limited edition LYON cold-forged heavy-gauge aluminum pieces are precision engineered to provide tighter seals and better cooking results. Its unique design and sophisticated exterior colors offer elegant kitchen to table serving. Ceramic reinforced nonstick surface eliminates the need for oil, is easier to cleanup and is dishwasher safe.

The cookware ranges from a mini cocotte to Dutch ovens, braisers and a seven-piece multicooking system. They work on all heating surfaces, are energy efficient and promote healthier cooking. tramontina-usa.com Instant Wine Chiller Forget rushing home to chill the white wine in the refrigerator. The Ravi instant wine chiller goes right onto the neck of the bottle and drops the Scanomat temperature of those grapes instantly.

TopBrewer It’s not the bottle that is cooled, but The Scanomat the wine itself. The cooling process TopBrewer looks takes place as the wine passes through like a stylish tap from a luxury Dutch the Canadian-designed device. Place Ravi in the freezer for 6 hours kitchen catalog, but before using it. Once you remove inside is some of it from the freezer, place it on the most advanced the neck of your wine bottle. coffee-making tech With an internal tube made in the world. Fully automatic and grinding beans out of sight, all you from the same stainless steel used for fermentation tanks, see is the tap.

Ravi maintains the wine’s Selecting drinks via a side-mounted touch panel is just the beginning of the options available characteristics and never alters because drinks can also be ordered on your iPhone the taste. ravisolution.com/en or iPad. Simply place a cup under the tap, touch your iPhone and watch as your drink is delivered in seconds. It dispenses milk, water and jets of Michael Garfield steam before automatically cleaning itself.

Known as “The High-Tech Texan®” to audiences nationwide, Michael hosts technology and issueThe TopBrewer is the kind of luxury gadget that oriented talk radio shows six days a week on The makes Starbucks look like an old-fashioned dive 9-5-0. See what he’s up to at HighTechTexan.com. bar from the past. scanomat.com

gentlemen’s room outdoors

angling

alabama

throw what you know

Story | doug pike

Gulf Shores & Orange Beach Tourism

A

s state coastlines go, Alabama’s is not especially long, but fishing across those relatively few miles can be excellent.

It’s been three decades since I first fished the Alabama coast, but not nearly so long since my latest trip, and there were plenty between those two. The memories—of trout and reds and pompano and mackerel and cobia—all are good.

Alabama’s Mobile Bay is long by wide, a deep, imposing bowl of a water body. Beneath its face, however, are scores of shell beds and other structures. Maps and GPS will lead you to them and the fish they hold.

Coastal Alabama, from Dauphin Island across the bridge to Gulf Shores and along a scenic drive to Orange Beach, offers a wide variety of fishing through the warm seasons. Pompano still patrol the nearshore bottom within casting distance of dry sand and will hit a variety of jigs or natural baits. For trout and

Spanish mackerel, try spoons or jigs worked more quickly and higher in the water column.

Wade onto a waist-deep sandbar to gain casting distance and intercept schools of fish otherwise out of range. Be cautious, however; guts between bars here are deeper and often wider than those west of the Mississippi River delta.

From Mobile Bay’s uppermost reaches to the beachfront, as well as in all the coves and rivers along the way, fishing strategies will be familiar to any experienced coastal angler.

Make note of tides and water temperature, and adjust for them as you would on home water.

Look then for places—drains, shell bars, grassy shorelines, and such—where you’d expect to find fish. If those places also hold bait, try them.

Fish here eat shrimp, mullet, menhaden, eels and crabs, same as they do in Florida or Louisiana or Mississippi or Texas. Check with a few local bait camps and

maybe the newspaper (if it’s still covering the outdoors) to get a feel for which baits might work best, then rummage your box for a starting lineup. Or, if resources allow, hire a charter captain and eliminate all that guesswork.

Because its coastline is so short, Alabama doesn’t have the numbers of professional guides as work from larger Gulf states.

The men and few women who do earn their livings here, however, are quite good.

If your trip to Alabama this summer or fall allows only one fishing day, try to spend at least half of it under the watch of a pro. With or without that experience watching over your shoulder, however, you still should be able to get enough bites to more than justify the effort.

Best news about the Alabama coast is that you can see most of it by car or boat in just a few hours. You’ll like what you see, and you’ll never run out of good fishing options.

Scenery and accents may change from state to state and even port to port around the Gulf Coast, but the fish and their diets are mostly the same. The lures you throw here, wherever that is, will work there.

When you travel, carry your favorite tackle box.

Leave a little room in case some local bait is “all they’ll eat” that week, but make your first casts every day with lures you know.

Confidence counts, and you’ll be more apt to keep a familiar lure in the water.

If the trip unfolds as most do when good anglers share each other’s tides, you’ll both learn from each other. doug pike Doug Pike has traveled the world to satisfy his passion for the outdoors.

During his career, he has won 100-plus state and national awards for writing, broadcast and photography.

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escape

blazing the ale trail Story | Robin Barr Sussman

With more than 2,000 small batch breweries bubbling up throughout America and young brewers developing unique hops and malts, and incorporating flavors from cocoa nibs to figs, this is indeed the golden age for craft beer.

Grab your growler and blaze your own brewery trail from sea to sudsy sea.

For tips on brewing your own craft beer, visit prime-living.com

july/august • 2013

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california

escape

San Francisco

Anchor Brewing Company

Anchor Brewing Company dates back to the California gold rush, making it one of America’s oldest and first craft breweries. Hit the daily tours (by reservation, up to six months in advance) for a flight of Anchor beers. Chill out in the outdoor beer garden or rooftop bar for amazing views of the San Francisco bay.

Besides quaffable Anchor Steam with a citrusy finish, the brewery produces about a dozen other beers, each with its own personality and artful label. New is the Zymaster Series, a dry, black-as-night Irish–style stout. anchorbrewing.com

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escape

Orange County You can get happy but not overly hoppy at Patrick Rue’s The Bruery in Placentia, known for its unconventional southern California craft brews. Milder than some of the in-your-face hoppy beers, these Belgian–style ales are impressively complex with refreshing ingredient enhancements. Try the fragrant Thai Basil Trade Winds golden ale made with rice that begs for food, or the warming Autumn Maple, which has gained national acclaim.

The Tasting Room is open daily for guests to meet the brewers, sample the beers and small batch releases, and tour the brewery. Bottom’s up! thebruery.com

Santa Rosa

Piazza de Campovida in the Russian River wine region is ideal for the oenophile of the group and the perfect lodging post for exploring the area. Don’t miss small-batch beers made for its taverna by Linden St. Brewery in Oakland, its tasting room of boutique local wines, the wholesome garden, and wood burning pizzas at this awesome inn. piazzadecampovida.com Always bustling Mill Valley Beerworks produces unique microbrews and an ambitious seasonal menu way beyond pub grub. Expect a vast global beer menu, small plates like grilled squid with fava beans, and rich entrees of short ribs with roasted cauliflower or papparedelle pasta with tuna and Fresno chile. Craft beer and vegetable pairings, anyone? millvalleybeerworks.com

The Bruery

In the heart of Sonoma County, known for world-class wines, you’ll find microbrewery Russian River Brewing Co., famous for its annual release of hoppy, dark and boozy Pliny the Younger. It’s a triple India pale ale with 11 percent alcohol invented by beer master-owner Vinny Cilurzo, who took over Korbel’s shuttered brewery to start his own.

Its pub-cafe pours dozens of flavorful brews including barrel aged, aggressively hopped California style, and Belgian styled Perdition Ale. Pair with wood-fired pizza, sandwiches and local live music. Currently, no tours are scheduled, but windows to the brewery and barrel room provide a peek. russianriverbrewing.com

beer–loving bites

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colorado Fort Collins

New Belgium Brewing

Colorado is often considered the heart of the American craft-beer movement and New Belgium Brewing is the largest craft brewery in the state. Best known for its Fat Tire Amber Ale, the wind-powered brewery made a national splash in the late ’90s. Thirsty? Take the full tour (daily, reservations online) and sample the wares, or just belly up to the Liquid Center for a wide array of Belgian-inspired microbrews on tap including the smaller-batch Lips of Faith Series. newbelgium.com

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escape

Longmont Oskar Blues Brewery was the first American craft brewery to break the taboo and can their own beer (aka “Canned Beer Apocalypse”). Sign up for the 45-minute tour of the brewery with taster at the end or catch the live music every Saturday, cold one in hand. Find a second brewery location in North Carolina. oskarblues.com

beer–loving bites Fort Collins is the epicenter of artisanal brewing and Gravity 1020 eatery inside Fort Collins Brewery (fortcollinsbrewery.com) is the bomb for brew. The upscale industrial room sports glass walls with views onto brewery production, a vast array of stainless steel tanks, and a high-tech European growler-filling dispenser.

Nosh on grass-fed beef burgers, chicken and waffles, the lobster BLT, and vegetable stews culled from produce on the rooftop garden or local farms. Don’t miss the brewery float for dessert!

Clark Media

Denver Being one of the first on the craft beer scene in the area, owner Brian Dunn touts Great Divide Brewing Company as uniquely "Denver." The brewery offers free tours with great views into the brew house. Food trucks are also on hand, as well as 16 taps of year-round and seasonal choices. greatdivide.com

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texas

Houston

Austin Hops & Grain Brewing Co. is an award-winning sustainable craft brewery known for old world-style German beers with modern complexity. Expect a sweet line up of new releases in the Green House beer lab like Hop-screpency and Mean Irene, which can be sampled first at the Friday and Saturday brewery tours. Catch special fourcourse beer pairing dinners a few times a year at Whole Foods and local restaurants. Just for Fido, once the grains are no longer used in the brewing process, they're used to make their Brew Biscuits.

The brewery sees this as an opportunity to make something from these otherwise useless grains.

Woof! hopsandgrain.com

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beer–loving bites From soft pretzels as big as your head by local Slow Dough bakery to perfect deviled eggs, H-town overflows with creative beer-friendly menus. Fill up your mug at Mongoose vs. Cobra (mongooseversuscobra), Brooklyn Athletic Club (thebrooklynathleticclub. com), and Eatsie Boys (eatsieboys. com) café new to Montrose. Also note: The Hay Merchant (haymerchant. com) restaurant has regular beer pairing dinners.

Find Hops & Grain beers at local restaurants like Clark’s Oyster Bar, area liquor stores, and retailers.

Craft Pride (craftprideaustin.com) is the newest craft brew pub in Austin, serving only Texas craft beer and bacon at its bacon bus by restaurant owner of, well naturally, Bacon.

Another top draft pick: Banger’s Sausage House & Beer Garden (bangersaustin.com).

Saint Arnold Brewing Company

Saint Arnold Brewing Company, founded by microbrew pioneer Brock Wagner more than 17 years ago, is Texas’ oldest craft brewery. Tours (souvenir glass included) run Monday to Saturday, no reservations necessary.

Expect 10 award-winning brews available daily plus seasonal brews produced only once a year, like the Saint Arnold Pumpkinator or Summer Pils. Chef Ryan Savole recently added a fixed lunch menu with suggested beer pairings. Head’s up, kiddos: Saint Arnold Root Beer is available locally in specialized supermarkets alongside a selection of its “leaded beers.” saintarnold.com New to Houston is 8th Wonder Brewery from the Eatsie Boys food truck and café. You’ll spot this pour at all the local cool eateries/watering holes like Anvil, BRC Gastropub, Liberty Station, Pass & Provisions, and Southside Espresso, to name a few.

For a fresh taste of the Hopston, IntellectuALE, and Alternate Universe, hit up tours available most Saturdays at the brewery located in the shadows of the city’s newest sports venue, BBVA Compass Stadium. 8thwonderbrew.com

kentucky

escape

West Sixth Brewing Company | Brewgrass Trail

Lexington, Brewgrass Trail Kentucky is known as the birthplace of bourbon, but the craft beer movement is gaining ground. Country Boy Brewing was dreamed up by local beer aficionados Daniel Harrison, Jeff Beagle, and Evan Coppage. Regular tours aren’t a part of the gig, but the attached taproom pulls about 24 taps along with other regional craft brews. Expect to find its beer in local eateries and taverns now and retailers soon. countryboybrewing.com West Sixth Brewing was the first Kentucky craft brewery to package its tasty flagship American IPA in cans because it was “better for the beer and the planet,” said the progressive owners Ben, Brady, Joe and Robin. Housed in a former bread factory dating back to the 1800s, the new brewery is one of the most popular hangouts in town. It has a true community feel with free Saturday tours and a taproom, plus a rousing beer garden where something is always jamming, from yoga to live music.

Expect about six microbrews on tap along with soft pretzels, beer cheese, and food trucks most evenings. The brewery hosts “6th for a Cause” monthly and donates 6 percent of its profits to charity. westsixth.com

beer–loving bites If you're in need of something to munch on between brew stops, the Brewgrass Trail has a few "Hops Spots" where you can continue your craft beer education while fueling up, including Lexington Beerworks, Bluegrass Pizza & Pub, and Glenn's Creek Brewery, to name a few. brewgrasstrail.com

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escape enlightened explorer >> for the active family

hole in one

F

amilies have made Wequassett Resort and Golf Club a vacation tradition for generations. The resort, located in the lower Cape on Nantucket Sound, offers an impressive range of activities for nearly every interest. Golfers can tee up on the private 18-hole championship golf course, and beach lovers will relish the resort’s white sands and 27 exquisitely manicured waterfront acres.

Amenities also include four acclaimed restaurants, two swimming pools, four Har-Tru tennis courts, guided tours, a Children’s Center, and water sports like sailing and kayaking. All of Wequassett’s accommodation options, from the one-of-a-kind, luxurious Round Cove Suite to the spacious waterfront cottages and garden-view villas, are as charming as the scenery. wequassett.com

>> for the tech traveler

A

s much as you’d like to leave your work and cares behind when you travel, sometimes they just have to come along. LogMeIn, designed for IOS or Android, allows you to connect and control your home or work computer from wherever Internet access is available. Using your smartphone or tablet, you can log in securely and access all of your files and applications, just as if you were sitting at home or in the office. secure.logmein.com

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>> for the eco-conscious

eco-friendly escape

L

onging for a truly green getaway? Tambo del Inka in Urubamba, Peru, combines eco-conscious practices with luxury amenities and a breathtaking locale. The only hotel in Peru to be LEED-certified, Tambo del Inka boasts its own water treatment plant, environmentally friendly temperature and lighting control systems, and numerous sustainability programs. Thoughtful development has also ensured the preservation of native flora and fauna.

Along with panoramic views of the Andes and Urubamba River, the hotel features fine dining, beautifully appointed guest rooms, a fully equipped fitness center, an indoor/outdoor pool and the Spa at Valle Sagrado, where guests can experience treatments that feature traditional Incan ingredients and healing techniques. Tambo del Inka is the only hotel in Urubamba with a private train station to Machu Picchu.

You can also learn more about the environment and sample a variety of foods and grains grown on the property by scheduling a “Green” Tea with Eco Ambassador Isaac Pilares. starwoodhotels.com

Wequassett Resort and Golf Club | Libertador Hotels, Resorts & Spas | LogMeIn

access from anywhere

enlightened explorer

escape

>> for the art aficionado

pop art in paris T

his July and August, experience the work of groundbreaking New York pop artist Roy Lichtenstein at the Centre Pompidou in Paris. The exhibit is the first major retrospective of Lichtenstein in more than 20 years, showcasing famous works like “Look Mickey,” “Whaam!” and “Masterpiece.”

In honor of the exhibit, luxury hotel Pavillon de la Reine is offering the “Lichtenstein at the Centre Pompidou” package, which includes accommodation, VIP tickets for the exhibit, a museum map and daily breakfast.

Once called the Place Royale, Pavillon de la Reine was built under the direction of Henry IV and inaugurated in 1612. The hotel is situated in the heart of La Marais, one of the most famous and historical districts of Paris. In addition to museums and cultural attractions, explore the area’s many restaurants, art galleries and antique shops, as well as the bustling Place de la Bastille and fashionable rue des Francs-Bourgeois. pavillon-de-la-reine.com

>> for the solitude seeker

whimsical wilderness

Pavillon de la Reine | Dunton Hot Springs | Matanzas Creek Winery

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eep in the San Juan Mountains of the Colorado Rockies, an unlikely paradise awaits. Dunton Hot Springs, a mining ghost town resurrected as an exclusive resort, is a place where frontier history and untamed wilderness don’t seem at odds with the best in creature comforts. Enjoy locally grown gourmet fare at the old saloon, pampering massages at the spa, a soak in natural hot springs, or activities like horseback riding and fly fishing. Cell phones are no match for Dunton’s remote and rugged surroundings, but the resort does offer high-speed wireless Internet in every cabin.

Dunton’s richly furnished log cabins, many hand-hewn by the miners of old, are a portrait of rustic elegance and romance. Lovingly restored, each has a distinct character inside and out. While the cabins’ original inhabitants might be surprised by the new modern-day amenities, the unspoiled views of mountains and meadows give the surroundings the same spirit of days gone by. duntonhotsprings.com

>> for the epicure

Tranquility Du Jour

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artnering with Matanzas Creek Winery, Remède Spa at The St. Regis San Francisco is offering a sensuous getaway to wine country without the drive out of town. The Beauté de Terroir Experience includes a body scrub, wrap, massage and pedicure, followed by a decadent three-course wine and cheese pairing. Spa treatments incorporate ingredients sourced directly from the Matanzas Creek estate, such as fresh lavender and vinotherapy products. The package is available from June 1 to Aug. 31. stregissanfrancisco.com

kathryn hunter Kathryn Hunter is an Austin-based freelance writer whose work has appeared in Texas Parks and Wildlife Magazine.

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post cards

see & do

S

omewhere between Dallas and Tyler, settled among lakes and reservoirs, you’ll find a progressive little town full of art, boutiques and beautiful tributes to nature. Welcome to Athens.

Whether you choose a familiar hotel brand or hook up your RV near the peaceful water at Lake Athens Marina (lakeathensmarina.com), you’ll want a comfy place to rest your head after a day of exploring this east Texas gem.

Art galleries in the area boast the work of talented and some even world-renowned artists.

Gallery 211 (artgallery211.net) plays host to several local artists and differently themed shows throughout the year. Around the corner at the Charlie Bullock Art Studio and School, you’ll find the work of Charlie and his wife Cindy, as well as Brazilian artist Daniela Matchael. For those looking for a more interactive art experience, many of the galleries offer workshops.

Don’t miss grabbing a burger in the original home of the hamburger! In the late 1800s, Fletcher

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Davis, known as Old Dave, had a lunch stand in downtown Athens where he served the un-named sandwich. While Old Dave’s hamburger stand is no longer in existence, you can still enjoy a burger at Braum’s Ice Cream & Dairy Store (braums.com), said to have the best in town.

If you’re looking for a more upscale dining experience, you’ll definitely want to experience Railway Café’s (railwaycafe.net) farm-to-fork style menu. Tara Vineyards and Winery (tarawinery.com) also offers a fine dining atmosphere at The Cellar Door restaurant, where the menu showcases a wide range of entrees from a hand-cut filet to Chilean sea bass. But don’t forget to call ahead; reservations are required.

A number of blueberry farms speckle the outskirts of Athens. Even if you miss the pick-yourown season, which lasts through July at most berry farms, at Echo Springs (echospringsblueberry farm.com) you can buy their berries frozen or in the form of a homemade jam.

Athens Scuba Park This scuba diving park boasts more than 30 underwater wrecks including a Lockheed C-140 Jet Star plane and a space capsule. Along with 11 diving docks and underwater visibility that ranges from 35 to 70 feet, the park also offers campsites and scuba training classes.

500 N. Murchison St., Athens 903-675-5762 athensscubapark.com Athens Farmer’s Market If you didn’t get your fill of shopping at the many boutiques in Athens, the Athens Farmer’s Market sets up downtown every Saturday morning through October.

There you’ll find everything from produce and baked goods to jewelry and Texasthemed birdhouses.

Downtown Athens atxfm.com

Sherri Skeeters | Athens CVB

athens

Texas Freshwater Fishery Center With 300,000 gallons of aquaria, a wetlands trail and the Freshwater Fishing Hall of Fame, you don’t have to be a fisherman to find entertainment at the Texas Freshwater Fishery Center.

However, if you are (or want to be!), fishing opportunities with bait and tackle provided are available. No fishing license required.

5550 FM 2495, Athens 903-676-2277 tpwd.state.tx.us/spdest/ visitorcenters/tffc

For tasteful talk about food and wine, catch Cleverley on CBS Sports Radio 650 Houston and Fox 26 Morning News.

Cleverley Stone,

diva of all things delicious, for your support and participation as emcee in PRIME Living’s 3rd Annual Chopped Chef Challenge.

Cleverley.com | Twitter.com/cleverleys | Facebook.com/cleverley

NEST UP! 11th Annual See What’s New, What’s Next For your Home! august 24 - 25

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vitamins Healthy living

live well

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low carb relax Cardiovascular

Concierge medicine

Fitness health Active aging

yoga

flexibildance ity

organic

Firmness

Prevention

Burn calories

nourish zumba live well marriage allergies

Beauty bliss

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guilt free

hydrate

the prime living guide to better health

inside:

70 71 72 73

• • • •

Soothing massage

Feel Good | Trust Your Gut Health Buzz | What’s New Look Good | Brow Wow His & Hers | Trim The Fat

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feel Good

trust your t Story | Angela ambrose

aking probiotics has become an increasingly popular way to maintain a healthy digestive system. Probiotics are live microorganisms—known as “good” bacteria—that are available in food or dietary supplements.

“Our intestinal tracts are lined with bacteria that are very important in our digestion, and we need good bacteria to digest and have a normal immune system.

We also need good bacteria to fight off the bad bacteria we get exposed to,” says Rosemary Pauley-Hunter, APRN, pediatric gastroenterology nurse practitioner at Boys Town National Research Hospital in Nebraska.

Probiotics can be found in some yogurt products, kefir and other fermented foods. They can also be purchased as dietary supplements in convenient capsule, tablet, liquid or powder form at local grocery stores and

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drug stores.

A large number of probiotic supplements have flooded the market in recent years, giving consumers a mind-boggling number of choices. Because they are not labeled a drug, they do not need Food and Drug Administration (FDA) approval, and the claims on the labels may not be substantiated.

“The FDA gives the probiotics the status of GRAS (generally regarded as safe) and because of this status, there is minimal regulation they have to go through,” says Dr. Stefano Guandalini, professor of pediatric gastroenterology at the University

gut

of Chicago School of Medicine.

“They are incredibly safe,” Guandalini continues, but he says the lack of regulation makes it difficult for consumers to select an effective probiotic from the large number on the market.

Although hundreds of bacterial strains exist, only a few have been clinically studied and proven to be beneficial to the gastrointestinal system, according to Pauley-Hunter. They are marketed under the trade names Align, Culturelle, VSL#3, Florastor and Biogaia.

Each probiotic strain is different and has a specific effect on the gastrointestinal tract.

For example, the bacteria most beneficial for antibiotic-induced diarrhea is different from the strain that is most effective for Irritable Bowel Syndrome or Ulcerative Colitis.

Although research is still underway, some studies indicate that probiotics may also boost the immune system.

“There’s a big push to give probiotics to the elderly, who lose beneficial bacteria as they age,” says Pauley-Hunter, who travels around the country educating medical professionals about the benefits of probiotics.

If you’re unsure about the type of probiotic or dosage to take, she recommends consulting your doctor or pharmacist. Although probiotics are considered safe for the general population, she advises individuals with severely depressed immune systems to talk with their healthcare professional before taking them.

did you know?

Worldwide sales for probiotic foods and dietary supplements are expected to reach $42 billion by 2016, according to NutraIngredients-USA.com.

With the soaring demand in the U.S., per capita spending is forecasted to nearly double between 2011 and 2016.

H e a l t h B u zz

the

report full a

ccording to researchers from the University of MissouriColumbia, eating a highprotein breakfast can help you feel full longer and reduce late-night snacking.

Researchers followed 20 overweight women ages 18 to 20 years old over a six-day period and divided them into three groups. The first group ate a 350-calorie meal of eggs and beef for breakfast, while the second group ate a 350-calorie breakfast of cereal. Both meals contained equal amounts of dietary fat, fiber and sugar. The third group skipped breakfast.

Researchers used questionnaires, blood tests and brain scans to track the women’s feelings of satiety and food cravings. The high-protein breakfast eaters reported feeling full and satisfied for longer periods and were less likely to snack on junk food at night.

Protein-rich foods include meats, dairy products, beans and nuts.

under

live well

water weight

h

igh-intensity water workouts may help older women significantly cut their risk of falls and build greater strength. Brazilian researchers recruited more than 100 sedentary women in their 50s and 60s, and divided them into two groups. The first group participated in six months of aqua interval training. The second control group did not engage in any exercise. All women in the study were given calcium and vitamin D supplements daily, which are known to build bone and muscle.

Seven months after completing the aqua workout program, the water exercisers experienced 86 percent fewer falls than the non-exercisers and achieved greater flexibility and strength in their hands, back, knees and hips. The number of falls for the non-exercisers remained unchanged.

However, they did show minor improvements in balance and strength, which researchers attributed to the calcium and vitamin D supplements.

take a stand

y pressure

i

f you’re highly competitive or always overscheduling yourself, you could be doubling your risk of stroke. Type A personality traits are associated with a significant increase in stroke regardless of sex, according to a Spanish study published in the Journal of Neurology, Neurosurgery and Psychiatry. Stressed-out individuals are more likely to have elevated blood pressure, which raises the risk of stroke.

Researchers also found that those who had experienced a stressful major life event in the previous 12 months were four times more likely to suffer a stroke. Eating a healthy diet, exercising and controlling high blood pressure can help Type A people relax and be better prepared to cope with major life stressors.

our ability to get up off the floor to a standing position may be a predictor of your risk of dying. The sitting-rising test is often used as an indicator of lower limb strength, musculoskeletal fitness, balance and flexibility.

A recent study, published in the European Journal of Preventive Cardiology, examined the risk of all-cause mortality based on results from the sit-to-stand test.

The study included 2,000 adults ages 51 to 80 with an average follow up of 6.3 years. Participants began the test with 5 points and evaluators subtracted 1 point for each time they used their hand, knee, forearm or other body part for support. They also lost a half point if they started to lose their balance and became unsteady during any part of the test.

The study showed that individuals who scored lower on the test had a five to six times higher risk of mortality from any cause than higher-scoring participants.

angela ambrose Angela Ambrose has been a writer for more than 20 years, working for Fortune 500 companies and the U.S. Public Health Service, as well as national magazines, newspapers and websites. She is also a nationally certified group fitness instructor and a registered yoga teacher.

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Look Good

wow

brow e

Story | jessica mebane

yebrows. These seemingly inconsequential punctuation marks hover just above the eyes and somehow subtly help you say exactly what you mean without ever saying a word.

Whether you’re blessed with naturally lush face framers like Brooke Shields in her heyday, or stuck with wispy, invisible brows that leave you looking eternally startled, take heart. A dizzying array of products, tools and tricks are now available, allowing you to take your brow line from Groucho to Giselle.

All in the Genes What your mama gave you isn’t necessarily her fault, because the alleles (components of eyebrow genes) are dominant and recessive. Because each parent can only pass on one allele per eyebrow gene, if Dad passes on the recessive gene, you’re stuck with the hairless rabbit look.

In addition, the eyebrow growth cycle is about four months long and includes an anagen (growth) phase of four to seven months, then a catagen

(dormant) phase of two to three weeks. But if the body is under stress, it can send your eyebrows into a telogenic (premature resting) phase, for up to nine months. During this time, 70 percent of the eyebrow hair can begin to thin or fall out.

Don’t Get Too Plucky Even if your brow line seems thin and paltry, or unmanageable and shapeless, put down the medieval torture devices and treat your eyebrows with kid gloves. After years of over tweezing, the brow stops growing and can, in fact, begin to morph into short stubby shadows of their former glory.

Austin-based brow specialist Angela Casler thinks of the eyebrow in terms of healthy maintenance and desirable shape, and compares it to a tadpole in design.

For more brow-shaping secrets, visit prime-living.com

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“You want to keep the tail because that’s the part of the eyebrow which slows dramatically in growth as you age,” she says. “Aside from eliminating the between-brows area above the nose, you really shouldn’t consider tweezing as the major factor in eyebrow design.”

Draw the Line Even the best brows need a little help from time to time. Thicker brows are now on trend, so find a good pencil and/or brow stencil and draw in your thin spots with short, fine strokes to approximate hair pattern.

If you can match your current brow color, great. But if it’s nothing but fair, sandy or colorless hair up there, try either color matching your freckles or use a medium taupe (yes, taupe) shadow. Applying a colored or colorless gel helps set the brow for the day, but mind the shade closely.

According to the Austin brow expert, for best penciling/ stenciling results, “stop just outside the outer edge of the eye, along the top orbital bone.”

browlicious

Fixes

& Finds Anastasia Soarse of Beverly Hills might be regarded as the “eyebrow whisperer” of celebrities, counting Kim Kardashian among her Hollywood clientele. She’s bringing the whole kaboodle to bear in the Anastasia Beverly Hills Brow Kit, which includes tweezers, stencils, conditioning gel and eyebrow powder duo. She also suggests Anastasia Beverly Hills Brow Enhancing Serum Advanced with Brow Wiz Pencil. anastasia.net Feeling clueless about how to tame your unibrow?

Put yourself in the experts’ hands at the Benefit Brow Bar, located at many Ulta cosmetic retailers. Over the course of a one-hour appointment, they will wax, shape and color you right where you need, and take the time to show you how to do it yourself. ulta.com Urban Decay definitely ascribes to the “good things in small packages” theory, with the wristlet-friendly Brow Box three-in-one kit.

Just because it’s small doesn’t mean it isn’t effective, with two colors (Brown Sugar or Honey Pot) to fine-tune your perfect shade, and mini tweezers, applicator and teeny pullout drawer of brow wax. urbandecay.com

Anastasia Beverly Hills | Ulta | Urban Decay

live well

his & hers

f

live well

trim the fat Story | jessica mebane

orty-odd years ago, David Bowie railed against the inevitable march of time when he wrote the lyrics of “Changes” and captured the ambivalent feelings we all have on the topic, singing, “Turn and face the stranger.”

This brooding sentiment could also be a metaphor for what metabolism does to the male and female body, and how we may hesitate to face the stranger in the mirror as we age past our freewheeling days of eating anything and everything without physical repercussions.

But don’t stop believing in your ability to reboot your body’s best biologic function, because armed with the right information, anyone can change his or her metabolism for the better. Austin-based family practitioner Dr. Andre Chen gives the straight skinny on the facts and myths about metabolism.

men Males typically burn around 38 more kcal (calories) per day than their female counterparts.

women Metabolic rates

Females will experience both lower Basal Metabolic Rates (BMR) and Sleeping Metabolic Rates (SMR) than their male counterpart.

Dr. Chen: Myth. “Many of these studies completed even as recently as 20 years ago reflect an outdated spectrum of traditional activities between males and females. The fact is, we’re achieving the same levels of activity and inactivity today. It wouldn’t surprise me if the gap in metabolic rates has shrunk somewhat in recent years.”

Male fat storage is typically concentrated around the abdominal area, which is easier to metabolize.

Fat storage

Female fat storage is usually located in the glutealfemoral (hip and thigh) area, which has additional alpha receptors that promote the storage of fat.

Dr. Chen: Fact. “This is basic male/female physiology, but is not the final verdict on anyone’s ability to ultimately lose weight.”

Men taking testosterone hormone supplements notice an uptick in their energy and ability to build muscle.

Hormones

Menopausal women who choose different hormone therapies, either bioidentical or HRT, enjoy higher energy levels and better skin tone.

Dr. Chen: Fact. “There is no doubt that hormones play a big part in our metabolism, but the long-term affects are still unknown.

There isn’t any one cure-all for any patient, male or female when it comes to hormone issues.”

Men are physiologically composed of more muscle than fat and bone than water, which leads to faster protein metabolism.

body Fat

Women have more fat in their body composition, and after 40, experience a faster rate of bone loss, and therefore slower metabolism.

Dr. Chen: Fact. “While it is certainly true that women typically store more fat than men, the real bottom line here is that no one should have an excess of 20 percent fat composition on his or her body frame.”

Male metabolism is subject to changes from diet and stress level.

Metabolic slow down

Female metabolism slowdown is subject to diet and stress level.

Dr. Chen: Half myth, half fact. “While some of this is true, another recent downturn in the metabolism rates has evolved from the increased use of certain medications which can change a patient’s appetite. Mainstream usage of SSRIs and anti-psychotic meds has led to increased weight gain, especially for women.”

Men can eat more and gain less than their female counterparts.

eating vs. gaining

Women can eat less and gain more than their male counterpart.

Dr. Chen: Myth. “Forget different metabolic rates; focusing much more of your energy on counting calories will lead to weight-loss success across the board. Almost any diet will cause you to drop pounds, and certainly faster than what I call the ‘American Stress/Convenience Diet.’

Be more conscious of what you eat, and the metabolism increase will follow.”

july/august • 2013

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Target for Tourette’s

the

greater Houston Gun Club • 3.22.13

list

Fun-loving philanthropists gathered at the Greater Houston Gun Club for the 2nd Annual Target for Tourette’s, a fundraiser benefiting the Tourette Syndrome Association of Texas. The event kicked off with a sporting clay shoot followed by cocktail hour and an exquisite dinner provided by Reef. Patrons enjoyed a live auction featuring three rare wine lots, two Texas Longhorns, and a 12-day safari to Namibia, South Africa. The night wrapped up with a little two-stepping to the music of the Tommy Alverson Band.

Photography | Michelle Watson

get on the list at primelist@prime-living.com

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The

4th Annual

&

M A G A Z I N E

Wishes to Thank:

A Dog's Life Luxury Dog Boutique Advanced Dermatology Alzheimer's Association Arbonne Century Health Study Dr. Shel Wellness & Medical Spa enHome Massage Flowers By Nino Hegwood & Associates Java Pura Mann Eye Institute Memorial Hermann Sleep Services Miracle-Ear Center Origami Owl PREDiabetes Centers Reformed Body Renewal by Andersen

Rodan & Fields Dermatologists Salon Gity Senior Resource Guide Silpada Jewelry Stella & Dot Sugar Land Women's Health, PLLC Dr. Lauren Phillips SunKiss Tan Surgical Diseases of the BreastArlene Ricardo, M.D. FACS Texas Oncology/Texas Urology Specialists The Face Exchange Town Center Wellness University of Houston School of Nursing Walgreens Wildtree with Theresa Yum! Yum! Gourmet Popcorn

see photos at www.facebook.com/primeliving

PRIME Living Women’s Health Symposium

the

University of Houston Sugar Land • 4.20.13

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In April, more than 500 Houston women grabbed their girlfriends and headed to PRIME Living’s fourth annual Women's Health Symposium to celebrate “a little me time.” Memorial Hermann Sugar Land and Southwest Hospitals were once again title sponsors, while major sponsors included U.S. Trust and University of Houston School of Nursing. This year offered an exciting new VIP Preview night, where a limited number of guests enjoyed a spread of mouth-watering bites provided by Churrascos Sugar Land, a unique photo booth opportunity provided by the Face Exchange and a motivational story shared by celebrity speaker Mary Jo Rapini. On Saturday, attendees spent the morning enjoying mimosas while in the company of some of Houston's top experts on healthy living. Java Pura, the official coffee sponsor, satisfied guest’s thirst for a morning pick-me-up with specialty coffee drinks, and Flowers By Nino provided show stopping flower arrangements that added the perfect touch to the venue. Attendees were offered an array of activities including speaker breakout sessions, a vendor market, free health screenings and a relaxation station.

Photography | Silahis Loyola, Melisa O'Neil & Anthony Hynes

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Sugar Land Marriott Town Square • 4.26.13

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More than 1,500 attendees crowded the ballroom of the Sugar Land Marriott in Town Square for the 10th Annual Grand Tasting at the Sugar Land Wine & Food Affair. The event provided guests the exclusive opportunity to chat with some of the country’s most creative culinary minds and taste their creations alongside elite wines, spirits and craft beers. All proceeds support a permanent scholarship endowment at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. Through the years, the Sugar Land Wine & Food Affair has raised more than $250,000 in scholarships for students pursuing careers in the hospitality industry.

Photography | Shannon O’hara Photography

Tiger Ball Underwriter Party private residence • 4.11.13

In preparation for the 2013 Tiger Ball, a group of more than 100 guests gathered at the Southampton home of co-chairs Gina and Dr. Devinder Bhatia for a more intimate celebration of a successful first year for the Asia Society’s new Texas Center. Guests enjoyed cocktails and hors d’oeuvres provided by Jackson & Co. Dr. and Mrs. Bhatia and the committee wooed more than 500 of Houston’s elite with an elegant gala just weeks later, raising more than $650,000 for the Asia Society.

Photography | Jenny Antill

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2013 Tiger Ball Asia Society Texas Center • 4.26.13

Since its opening in April 2012, the Asia Society Texas Center has hosted internationally recognized performers, statesman, writers and scholars. Marking its one-year anniversary this spring, more than 500 of Houston’s social worthies gathered at the center to celebrate the 2013 Tiger Ball chaired by Gina and Dr. Devinder Bhatia. The evening, which included a cocktail hour with sushi, dinner and dancing, raised $650,000 to support programs and educational activities to further the Asia Society’s mission of bringing Asians and Americans together for a shared future.

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1 Amrita and Prasad Menon 2 Glen Gondo and Mickey Rosenam 3 Ravi Mani, Y. Ping Sun and Event Chairs Devinder and Gina Bhatia 4 George and Annette Strake with Raye White 5 Patsy Brown 6 Daniel and Suzan Aprviz with Lily and Charles Foster 7 John Danielson and Carolyn Farb 8 Gigi Zhang with Julie and Al Riddle 9 Andrew Huynh, Kate Tran and Henri Merceron 10 Divya Brown, Claire Thielke and Janae Tsai

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Chef Patti Alvares-Burdette scored one for the win at this year's PL's "Chopped" Chef Challenge with her flaxseed-crusted rabbit tenderloin. For the winning recipe, visit prime-living.com.

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Photography by Brenlee McKnight

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