PRIME Living's 2015 Food & Wine Issue

THE LUXURY LIFESTYLE MAGAZINE OF TEXAS

indulge

GET THE BIG SCOOP ON TEXAS’ TOP ICE CREAM SANDWICHES

udderly

DELICIOUS HOST A DAIRY INSPIRED BRUNCH

wine country CHIC

SUMMER MUST-HAVES FROM SALVATORE FERRAGAMO, VINCE CAMUTO + MORE

topping the texas GRILL

MOVE OVER CHICKEN AND BEEF, THERE’S A NEW GAME IN TOWN

JULY/AUGUST 2015 } $5.95 US

annual

FOOD & WINE

ISSUE

Creating environments

Master-planned communities by Johnson Development capture the finest in land planning, architectural integrity and amenities with homes for first-time homebuyers, move-up buyers, empty nesters and active retirees.

Each community reflects the growing emphasis among families for neighborhoods with a purpose, where residents connect with their neighbors and amenities come together to enhance a family’s quality of life.

that celebrate LIFE. Coming Soon!

Coming Soon!

johnsondev.com

lway

Westpark Tol Gr a

nd Pkw y.

Homes $200s-Millions+ Houston’s Most Awarded Developer

GHBA

Fort Bend Parkway

HOUSTON | SAN ANTONIO | DALLAS | NASHVILLE | NEW YORK www.ElaineTurner.com

features

23

GET YOUR GRILL ON WITH FIVE OF THE LONE STAR STATE’S MOST EXOTIC DISHES

34 A Spirited Tour of Texas

TEXAS’ BEST BOURBONS, WHISKEYS, VODKAS, RUMS, GINS AND MOONSHINES

64 Dining Under the Nordic Lights EXPLORE THE CUISINE OF COPENHAGEN

JULY/AUGUST • 2015

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54

46 18

40

alsoinside

Dinner & A Show

9 • COCKTAILS & CONVERSATION • KEEPING YOU IN THE KNOW Talking Points • Style • In the Mix • My Life Nostalgia • Bucket List • Wealth • Design 39 • C ONNOISSEUR • PRIME’S GUIDE TO DISCERNING TASTE Table Talk • Uncorked • Main Dish • Bragging Bites • Entertain

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51 • T HE GENTLEMEN’S ROOM • FOR THE MAN WHO COMMANDS THE VERY BEST Driver’s Seat • Cigar Notes • High Tech • Outdoors • Style

56 Grill Whisperer

59 • ESCAPE • GREETINGS FROM

DESTINATIONS NEAR AND FAR

Enlightened Explorer • Point of Interest 71 • L IVE WELL • FEEL GOOD, LOOK GOOD, BE GOOD Health Buzz • Feel Good • Focus & Function • Look Good • Be Good

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78 • P RIME LIST • EVENTS, GALAS AND FUNDRAISERS 2015 Equest Premier Celebration • Targets for Tourettes

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Wine Country Chic

Toast the Good Life with a great Texas wine.

Go Local.

TexasWine

gotexan.org

Discover the flavors of Texas wine country.

Visit gotexan.org to learn more.

TEXAS DEPARTMENT OF AGRICULTURE

COMMISSIONER SID MILLER

publisher’s note Who knew that chocolate could be so much fun to wear!

PUBLISHER & EDITOR-IN-CHIEF Karyn Dean

kdean@prime-living.com

PUBLISHER Terry Dean

tdean@prime-living.com

G THE HOUSE WARMING

Channel the tropics with hibiscus flowers and pomegranate.

Courtesy of Courvoisier

INGREDIENTS

1.5 parts Courvoisier VSOP .75 parts DeKuyper Pomegranate .5 parts fresh squeezed lemon juice .5 parts hibiscus tea syrup

iven that our favorite Texas ice cream is taking the summer off, there are other sweet ways to beat the summer heat. Get the BIG scoop on who has bragging rights for some of Texas’ best ice cream sandwiches (page 46). Don’t know about you, but I’m not ready to retire my ice cream scoop even for a few months.

Push aside the chicken, beef and fish and get a little wild with your summer grilling. Exotic meat is abundant in Texas and easy to purchase however creating an exotic dish on your own can seem a bit daunting. So, we reached out to some Texas chefs who specialize in preparing exotic game and asked them for their advice and recipes in our annual “Topping the Texas Grill” (page 23). And yes, some of the meat does taste like chicken.

Head out to wine country and sip in style with our picks in “Wine Country Chic” (page 12). Top it off with some chocolate—chocolate beauty products that is—from bath to skin firming products in “Prime Finds” (page 74). Who knew that chocolate could be so much fun to wear!

ART DIRECTION & DESIGN LuckyYou! Creative Erin Loukili, Jaclyn Threadgill erin@luckyyoucreative.com

Tom Kircher

tkircher@srgserv.com

DIRECTOR OF MARKETING Jennifer Dean Stavert jend@prime-living.com

MARKETING ASSISTANT Winona Vo wvo@srgserv.com

CIRCULATION/ DISTRIBUTION Brian Stavert

Enjoy!

bstavert@prime-living.com

INSTRUCTIONS

Shake and strain into a coupe glass. Garnish with a hibiscus flower and pomegranate seeds.

kdean@prime-living.com

CONTACT 311 Julie Rivers Drive Sugar Land, Texas 77498 281.277.2333 EDITORIAL INQUIRIES editor@prime-living.com

THE LUXURY

LIFESTYLE

MAGAZINE

indulge

GET THE BIG SCOOP ON TEXAS’ TOP ICE CREAM SANDWICHES

udderly ICIOUS

OF TEXAS

ON THE COVER wine country

CHIC

SUMMER MUST-HAVES RE FROM SALVATO FERRAGAMO, VINCE CAMUTO + MORE

topping the texas

GRILL

DEL

HOST A DAIRY INSPIRED BRUNCH JULY/AUGUST 2015

ADVERTISING INQUIRIES advertise@prime-living.com

} $5.95 US

MOVE OVER CHICKEN AND BEEF, THERE’S A NEW GAME IN TOWN

annual

INDULGE

Indulge (page 46), Wine Country Chic (page 12) Udderly Delicious (page 48), Topping the Texas Grill (page 23) Known for towering custom ice cream sandwiches, visiting Coolhaus is like a dessert bar from your wildest dreams. Cover image courtesy of Coolhaus.

FOOD & WINE

ISSUE

COMING UP...

We share some of Texas’ little known urban legends and travel to the enchanting kingdoms of Game of Thrones.

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CHECK OUT… Find bonus content from each issue plus much more on prime-living.com

SUBSCRIBE AT prime-living.com ©2015 Prime Living Magazine is a publication of SRG Services, Inc., published bi-monthly. Copies are mailed and handdelivered to households and businesses throughout Texas. 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.

FABY USA • fabyusa.com • 877-898-0055

¿ CÓ M O S E D I C E :

WHAT’S COOKING IN CUBA?

CULIN

ARY

Cuba

Be the first to find out! Enjoy unparalleled local access as you discover Cuba’s

culture through its cuisine on our innovative 8-day culinary adventure. Cook with celebrated chefs, visit vibrant markets, and dine at the island’s top restaurants. And that’s just the beginning! Drive retro-style in a ‘57 Chevy, stroll the colonial plazas of Old Havana, and drink the perfect daiquiri while enjoying legendary music. Each people-to-people tour is limited to 10 guests. Vamos!

ACCESSTRIPS.COM EXPLORING CULTURE THROUGH CUISINE

GREATER NEW BRAUNFELS CHAMBER OF COMMERCE, INC.

cocktails & conversation

cocktails & conversation THE PRIME LIVING GUIDE TO KEEPING YOU IN THE KNOW

inside:

10 12 14 15 16 18 20 21

• • • • • • • •

TALKING POINTS WHAT’S TRENDING STYLE WINE COUNTRY CHIC IN THE MIX ROSEMARY PEACH SMASH MY LIFE OLIVE CULTIVATOR NOSTALGIA VINTAGE COOKBOOK BUCKET LIST FESTIVALS FOR FOODIES WEALTH MAKE MONEY LAST DESIGN THE JUKEBOX JULY/AUGUST • 2015

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cocktails & conversation

TALKING POINTS

>> FOR THE CRAFT DISTILLED DEVOTEE

COPPER & KINGS AMERICAN BRANDY CO.

>> FOR THE ENTERTAINMENT SEEKER

STARS & STRIPES DRIVE-IN THEATRE Bring back a nostalgic American pasttime with the Stars & Stripes Drive-in Theatre in New Braunfels.

Louisville-based Copper & Kings American Brandy Co. is launching its American brandy and absinthe spirits in Texas. The brandy is distilled exclusively in copper pot-stills and is non-chill filtered with no post-distillation infusion of added sugar, boisé (powdered oak, shavings or infusion), other flavors or colorants for an uncorrupted, authentic, natural flavor, nose and color. copperandkings.com #CraftIsKing

Enjoy your favorite movie in the comfort of your own vehicle. Step back in time with the Rockin’ Eats ‘50s Café where patrons can order from the grill, or stock up on popcorn, candy and drinks. With the theatre open year-round, spend the day on the river or in the Gruene Historical District and finish up by catching your favorite flick. driveinusa.com #CueTheDancingHotDog

WOODBRIDGE WINE ’CUE SAUCE

Woodbridge by Robert Mondavi recently released a limited edition Texas style grilling sauce made with its cabernet sauvignon.

For this venture, Woodbridge teamed with legendary West Texas barbecue sauce purveyor Daddy Sam’s to create “Wine ‘Cue Sauce” which merges tastes from Texas and California. The sauce translates the dark fruit and caramelized flavors of the Woodbridge Cabernet Sauvignon into a sweet and tangy molasses-based sauce. Use as a marinade, dipping sauce or topping for everyone’s favorite summer meats and vegetables. However chosen to use, it’s the perfect wine pairing sauce. woodbridgewines.com

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WOODBRIDGE | J FLYNN | GREATER NEW BRAUNFELS CHAMBER OF COMMERCE, INC.

>> FOR THE BBQ SAUCE FANATIC

TALKING POINTS

cocktails & conversation

>> FOR THE ALE ADMIRER

BREWMASTERS CRAFT BEER FESTIVAL

Tap into your inner craftsman when you attend the Brewmasters Craft Beer Festival in Moody Gardens on Galveston Island over Labor Day weekend. With over 400 craft beers and hard to find specialty brews, enjoy Taste it First selections and educational beer events like BrewLicious Brews & Food Pairing. You’ll have a rare opportunity to take a tasting tour in a small group and intimate environment to enjoy craft brewers’ featured selections. brewmastersbeerfest.com #TwoBeerOrNotTwoBeer >> FOR THE HOST WITH THE MOST

CAVIAR ON LOCATION Kolikof Caviar & Salmon is pleased to introduce caviar on location,

PETER GRIGSBY | STEVEN DAVID JOHNSON, HOUSTON EVENT PHOTOS | MELISSA GRADY | JAMIE MCGREGOR SMITH

a bespoke catered caviar experience that has quickly become a must-have party trend. The displays are completely customizable; offering a wide range of caviar choices and a beautiful ice sculpture that can be specialized for any occasion. One of the more popular presentations is Kolikof ’s caviar in the surf; featuring four types of caviar and vintage champagne bottles of your choice displayed on an ornately designed surfboard. kolikof.com #InvitingRobinLeach

>> FOR THE CHAMPAGNE AFICIONADO

THE CHAMPAGNE ROOM The Champagne Room has opened its doors at the Connaught in

Mayfair, affirming its status as one of London’s top destinations for bar and drink aficionados by offering the ultimate luxury drinking experience. The room—hidden behind a velvet curtain—is only able to be found if you know where you are going. The carefully edited Champagne menu offers guests access to a hand-picked selection of some of the most exclusive, rare and limited edition vintages available, each served in Baccarat glassware. the-connaught.co.uk #PopTheQuestion >> FOR THE SPIRITED SOUL

PÉCHÉ’S TASTING TUESDAYS Austin’s first absinthe bar, Péché brings its appreciation of skillfully crafted French comfort food and pre-Prohibition style cocktails to the historic Warehouse District. They proved they know more than just absinthe with the launch of “Tasting Tuesdays,” where Péché invites guests to dive into their hand-selected extensive whiskey flight menu. pecheaustin.com #NowThatsTheSpirit

JULY/AUGUST • 2015

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cocktails & conversation

STYLE

WINE COUNTRY

chic

Watusi Bucket Bag

by Eric Javits available on neimanmarcus.com

Verdigris Patina Solid Brass Wine Motif Grape Earrings

by Elaine Coyne available on ecg.com

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Draped-Front Leather Jacket, Halter Ribbed Yoga Cami & Organic Stretch Skinny Jeans

by Eileen Fisher available on neimanmarcus.com

NEIMAN MARCUS | DILLARD’S | SHERIDEN STARR

Fisher Project Wide-Leg Cropped Pants

by Eileen Fisher available on neimanmarcus.com

STYLE

cocktails & conversation

Ankle-Wrap Snakeskin Ballerina Flat

by Lanvin available on neimanmarcus.com

Satin Off-TheShoulder Top & FullLength Skirt with Shorts

by Tibi available on neimanmarcus.com

Verdigris Patina Solid Brass Wine Motif Grape Vine Cuff Bracelet

by Elaine Coyne available on ecg.com

Chiffon Jumpsuit

by Vince Camuto available on dillards.com Geegi Snakeskin Wedge Sandal

by Donald J Pliner available on neimanmarcus.com

Butterfly Sunglasses with Golden Detail

by Salvatore Ferragamo available on neimanmarcus.com

JULY/AUGUST • 2015

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cocktails & conversation

IN THE MIX

ROSEMARY PEACH SMASH courtesy of Hailey H. DeLaRosa

Remove the skin from a peach and cut into 4 pieces. In a shaker, muddle peach, lemon wedges and honey syrup. Add rosemary, bourbon and ice then shake vigorously. Strain in a glass over fresh ice and garnish with rosemary sprig and peach wedge.

1 sprig rosemary

1/2 grilled peach (grilled is optional) 2 lemon wedges

.75 part honey syrup

2 parts Maker’s Mark Kentucky Bourbon Maker’s Mark® Bourbon Whisky, 45% Alc./Vol. ©2015 Maker’s Mark Distillery, Inc., Loretto, KY.

FIND THE RECIPE FOR HONEY SYRUP ON prime-living.com

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MY LIFE

cocktails & conversation

OLIVE

cultivator JIM HENRY

Story | ERICA MARTINEZ

KAREN LEE HENRY

I

This year is the perfect year for olives.

n the southern part of Texas, away from the busy city highways and traffic jams, Jim Henry invests love and time into his beloved farm of olives. After growing up in Fort Worth and helping his family tend to their farms in Wisconsin, it’s no wonder Henry has made a successful life farming in Texas. With over 20 years spent farming olives, his passion for these small bits of fruit continues.

After traveling to Spain and Italy as well as spending time in California, Henry began to wonder why Texas didn’t have more olive farms—the weather and land was fairly similar. Parts of Spain didn’t look much different from parts of West Texas,” Henry says and adds “The weather is most important and an uncontrollable factor. If the weather isn’t right, you won’t get fruit.” After locating the perfect spot in Texas to grow olives, he began his successful farm in Carrizo Springs that is still operational.

Between farming the lands at Carrizo Springs and being the founding director of the Texas Olive Oil Council in Dallas, Henry’s time stays occupied. Even though times can be busy, Henry and his wife enjoy creating relationships with his customers while attending local farmers markets. “This is entrepreneurial at its most basic,” Henry says. Attending the markets is one of his favorite things to do, but his most favorite is the actual farming of the land and olives.

“This year is the perfect year for olives,” Henry says. He believes that knowing your expectations as a business owner is most important and shares, “When you don’t know, it’s hard to be successful.”

The growth and success of the Texas Olive Ranch continues and represents the experience, entrepreneurship and passion that Henry has brought to it over the years. His dream of owning a destination orchard is in the works and will be a new attraction to the Texas lands.

JULY/AUGUST • 2015

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cocktails & conversation

NOSTALGIA

Vintage

COOKBOOK

Story | BRUCE FARR

I

f you’ve ever had occasion to flip through a vintage cookbook—let’s say something on the order of a 1969 Betty Crocker ‘Red Pie’ Cookbook, a standout among retro food prep guides—you’ve probably felt that heady rush of nostalgia when you’ve landed on a recipe that your mother used to make for your family on a regular basis.

You know what I’m referring to: a food concoction you might have enjoyed at dinner nearly ever week and even hated at the time, but, with hindsight, brings pangs of longing to your famished older self. It’s a safe bet that, somewhere in your family’s culinary past, there was a baked ham studded with cloves and pineapple rings; or perhaps a creamy chicken a la king reposing on homemade biscuits; or even that ubiquitous, gravy-drenched Swiss steak that made us wonder if they really ate that sort of thing in Switzerland.

And the parade of former food fads moves on: marching in lockstep across our dining room table of yesteryear were scrumptious pigs in a blanket, fondue, Swedish meatballs (what was it about the Swedes?), tuna noodle casserole, crepes suzette, chicken Kiev, and, for dessert, Jell-O-encased fruit or that hallowed

be-all and end-all, baked Alaska. Oh my!

Lately, sparked by some of these reminiscences, I’ve been venturing back down my childhood culinary pathways, experiencing odd cravings for foods I haven’t touched in years. It began one night a few weeks ago, when I found myself attempting to recreate the favorite sandwich of my youth—broiled and nearly charred Spam slices on doughy white bread slathered with Hellman’s mayonnaise. Why, you might ask?

I can’t honestly say. I only know that—then and now—as it sizzled away in the oven broiler, this crunchy throwback sent me into spasms of hungry anticipation.

Also present in my noisy, 1950s and ’60s-era household kitchen, there was the estimable creamed chipped beef over mashed potatoes, a dish my mother used to serve us at least weekly.

You might recall that the beef itself came,

weirdly enough, in a clear glass jar, its crimsoncolored slices packed in tight as sardines.

Mom would start with a creamy white sauce bubbling on the stove, and later add in the salty strands of beef, creating a vivid contrast of colors. She’d ladle the mixture over a mound of mashed potatoes in our plates, along with a helping of Green Giant peas, right from the can. We used to like to mash the overcooked veggies into a green mush and then blend them into the beef and potato combo, where the whole thing morphed into a sort of tri-colored monument to marginal dining.

I’ll be willing to wager that, every now and then, you, too, get hooked by the lure of long-forgotten foods and the memories that bubble up along with the thought of them.

Why, just the other day, I spied that curious little can of Underwood Deviled Ham on the grocery store shelf; you know, the one with the miniature red demon dancing with a pitchfork on the white label? As I gazed at it, I could almost hear the little imp taunting me to pry open the can and dig in, just for old-time’s sake.

DID YOU KNOW? Everyone’s heard of Betty Crocker, that icon of American cooking whose name and image have become synonymous with wholesome, downhome cooking, however how many know whether she was a real person? Unfortunately for many of us who think Betty must have been someone’s quintessential, kitchen-apron-wearing mom, she was actually made up by the folks at Gold Medal Flour to personalize responses made to consumer inquiries.

The surname Crocker was selected to acknowledge a popular, recently retired director of the company, William G. Crocker, and “Betty” was chosen simply because it was a friendly sounding name. Female employees of the company were invited to submit sample Betty Crocker signatures; the one judged most distinctive is still used today.

Ambrosia Salad

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PRIME-LIVING.COM

NOSTALGIA

1960s FOOD FACTOIDS

1

Although it was first marketed in 1959, which fruity drink was largely unknown until it became known as the “drink of the astronauts” in the 1960s?

A. Kool-Aid B. Smart Water C. Sunny Delight D. Tang

2

KOOL-AID | 58SHADOWS

Which food item, introduced in the U.S. in 1965, featured commercials with young children exclaiming: “And I helped!”

A. Bisquick

3

Which Japanese noodle dish, whose name translates as “fried buckwheat,” was introduced in the U.S. in 1963 by Nissin Foods?

A. Somen B. Yakisoba C. Udon D. Ramen

4

Which condiment was first introduced in single-serving packets in 1960 in the U.S.?

A. ketchup B. mustard C. soy sauce D. pickle relish

5

In 1967, Procter & Gamble addressed consumer complaints about broken and stale snacks sold in air-filled bags by producing what snack food?

A. Sun Chips

B. Shake n’ Bake

B. Slim Jims

C. Campbell’s Chunky Soup

C. Ritz Crackers

D. Chef Boyardee

D. Pringles

The following 1950s and ’60s pop hits had food items mentioned in the titles. Can you fill in the blanks?

ANSWERS Trivia Answers: 1.D; 2.B; 3.B.; 4.A; 5.D Songs Answers: 1. Honey, 2. Blueberry, 3. Cheeseburger, 4. Onions, 5. Chicken, 6. Peppermints

KNOW YOUR

cocktails & conversation

1. “A Taste of _______________,” by Herb Alpert & the Tijuana Brass 2. “_______________ Hill,” by Fats Domino 3. “ _______________ in Paradise,” by Jimmy Buffet 4. “Green _______________,” by Booker T. and the M.G.’s 5. “Dixie _______________,” by Little Feat 6. “Incense and _______________,” by Strawberry Alarm Clock JULY/AUGUST • 2015

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BUCKET LIST

FESTIVALS

F

Foodies

or a heaping helping of great eats, add a specialty food festival to your bucket list—just make sure you go on an empty stomach!

TRY GARLIC-FLAVORED ICE CREAM AT THE GILROY GARLIC FESTIVAL

Adored for adding an infusion of flavor to any dish, garlic gets its due at the Gilroy Garlic Festival in Gilroy, California—a Santa Clara County city known as the “Garlic Capital of the World.” Over the threeday festival in July, the 100,000-plus visitors have the opportunity to sample many old standbys, such as garlic bread and garlic fries, along with a few foods you’ve probably never tried before (garlic chocolate, anyone?). But the most-talked-about dish is always the soft-serve garlic ice cream, passed out for free to festival-goers. Does the savory standby combined with the sweet vanilla to create a treat worthy of dessert status? You’ll have to taste it to find out—but the fact that they continue to serve it is a pretty good sign people like the flavor profile. Along Gourmet Alley, “pyro chefs” use copious amounts of flames to fire up garlic calamari and scampi, while professional chefs and amateurs alike duke it out at the Garlic Cook-Off Theater in a variety of competitions. While you’re wandering, look for Mr. Garlic, a longtime volunteer who dresses like a garlic bulb and happily poses for photos.

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Story | HALEY SHAPLEY

CHEW ON THIS It’s hot in Gilroy, California in the middle of July, so pack sunscreen and a hat, and make sure you stay hydrated. A tin of breath mints can’t hurt, either—visitors consume more than 2 tons of fresh garlic a year!

BILL STRANGE

for

BUCKET LIST

cocktails & conversation

WILL KIRK | HERSHEY FARM RESTAURANT DISCOVERLANCASTER.COM

GORGE ON CORNBREAD AT THE NATIONAL CORNBREAD FESTIVAL

Eating a small square of cornbread seems like an easy—and tasty—feat, until you’re standing on a stage, trying to jam it into your mouth as quickly as possible in order to beat your competitors and claim the prize for your superior eating skills. Fortunately, there are less pressurefilled ways to enjoy the small-town National Cornbread Festival than its eating contests. Cornbread Alley is particularly pleasant, with nine different types of cornbread served by nonprofit groups. There are also cook-offs to watch, a 5K road race to run (it’s never a bad idea to burn a few calories given that you’ll surely be ingesting some extra ones!), a pancake breakfast, a carnival, live entertainment and a classic car show.

If scarfing down food really fast still appeals to you, in addition to cornbread, you can try competitions of buttermilk chugging and ice cream eating. One of the highlights of the festival, held the last weekend in April, is the opportunity to tour Lodge Manufacturing Company— in fact, the foundry here in South Pittsburg, Tennessee, is the only one in America still producing cast-iron cookware. Get the behind-thescenes scoop on how the products come to life, then pick out the perfect pan for cooking up your own cornbread.

CHEW ON THIS The town of South Pittsburg swells more than 10 times its size for the festival, which is a fundraiser for the community. Over the years, profits have been used to landscape streets, build ball fields and renovate a theater.

GET YOUR JUST DESSERTS AT THE WHOOPIE PIE FESTIVAL

Known as the “Most Delicious Day in Lancaster County,” the Whoopie Pie Festival is a mouthwatering way to spend some time fewer than 90 minutes from Pittsburgh in Pennsylvania Dutch Country. Just what is a whoopie pie? Take two soft round cakes, spread creamy icing in between, and voilà—you’ve got a cake/pie/cookie/sandwich hybrid that’s been delighting people since Amish women began tucking them into the lunchboxes of their farmer husbands many moons ago. The classic flavor is chocolate cake with vanilla icing, but at the festival, you can try more than 100 varieties, including lemon poppyseed, coconut coconut and crème de menthe. The event is hosted every September by the Hershey Farm Restaurant & Inn in Strasburg, Pennsylvania, and there’s much more to do than sit around and eat frosting all day (although that’s not a bad plan!). The whoopie pie is a versatile treat, good for all these activities and more: racing, treasure hunting, playing checkers and launching into the air. Of course, there’s also an eating contest, plus live music, face painting and local crafts for sale. To balance out the sugar, grab some savory food, then get back at it—you’ve got dozens of whoopie pies to try.

CHEW ON THIS If you want to savor later, bring a cooler to store your whoopie pies. Year-round, you can order the classics online—think red velvet, pumpkin and chocolate with peanut butter—but the festival’s the only spot to get the full complement of flavors.

JULY/AUGUST • 2015

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cocktails & conversation

WEALTH

How to

Make Money Last BEST PRACTICES FOR THE TRANSFER OF WEALTH TO YOUR CHILDREN

I

n a recent survey of high net worth individuals with at least $3 million in investable assets, nearly 80 percent of parents believe their children will be unprepared to handle the wealth they receive when it is transferred to them. So how do you educate your children and grandchildren about handling wealth responsibly and ensuring they remain in a position to carry on the values of the generation passing the wealth on to them? We posed the following questions to U.S. Trust wealth manager, Brian Sharpe.

Q. In your experience, what is the number one concern for wealthy individuals when they discuss transferring their wealth to their children?

A. The number one concern is that giving too much to their children will stifle their work ethic. In fact, our research shows that only 36 percent of wealthy parents have fully disclosed their wealth to their children, primarily because they’re concerned about the negative repercussions on work ethic and family privacy (source: 2015 U.S. Trust Insights on Wealth and Worth). The generation that created the wealth takes great pride in hard work and puts great value on hard work. If their children do not have to work at all, what does that mean for them as individuals and as a family? Another concern is that, if you don’t give all your money to your kids (and taxes), then what do you do with the balance? That’s where good advice around a family foundation and other charitable strategies can come in.

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Q. How do these wealthy parents or grandparents maintain harmony within the family when they discuss the family money?

A. The shortest path to disharmony is putting one sibling in a control position over another sibling after the death of the patriarch or matriarch. Classic examples include making one daughter trustee of her sister’s trust, or making one son CEO of the family business and the other son VP of sales. “Discuss” is the key word. More transparency and frankness, over time, supports relationships of all kinds, including those within families of substantial means. It may help to have professional advice when laying out a plan to discuss transferring wealth within your family—and the responsibilities of the beneficiaries of that wealth. A family foundation during the wealth creator’s life can be a helpful vehicle to discuss spending policies in addition to investment policies; the family’s values and legacy; how to provide structure to foster communication within the family. With an “arm’s length” view of the foundation’s assets, conversations can be more frank and forward-looking.

Q. What are some of the questions wealthy parents should ask themselves when considering transferring their wealth to their children?

A. A key question wealthy parents should ask themselves is, what is most important?

For example: Is it ensuring your money lasts and your personal values live on beyond your passing or maintaining harmony among

family members? Another key question is, are my children prepared to handle the wealth they will receive? As our research shows, the vast majority of parents feel their children are unprepared for the responsibility, but that concern can be eased through preparation and education.

Q. What is some of the best advice you can offer our readers if this is a concern of theirs no matter if they’re leaving 10 thousand or 10 million to the next generation?

A. Disagreements over inheritance or distribution of family assets are among the top five circumstances that represent the greatest risk to family wealth. If you want to make your wealth last and you want to maintain family harmony at the same time, seek professional advice. Though 54 percent of the wealthy believe their family would benefit from developing a formal set of principles to guide the purpose and meaning of their wealth, only one in 10 has done so. (source: 2015 U.S. Trust Insights on Wealth and Worth) Creating and maintaining harmony within your family is one of the most important things you’ll ever do. Put the requisite time and effort into the governance structures, leadership transition and legacy planning. Work with your trust and estate lawyer, accountant and a trust company that specializes in these issues. Learn, through those advisors, of the experiences of other families in your situation, rather than re-living common mistakes.

DESIGN

cocktails & conversation

The Jukebox

IS STILL KING OF ROCK ‘N’ ROLL

E

very game room needs at least one unique item that will spark conversations and an old-fashioned jukebox will do just that. One company that’s making modern jukeboxes in the same tradition as the originals from the mid-20th century is the Rock-Ola Manufacturing Company. Their all-original, hand-finished, nostalgic jukeboxes are designed to look exactly like the classic style jukeboxes one would’ve found in diners back in the ‘40s and ‘50s—they’re assembled by hand, feature exotic woods for the cabinets and they’re built to stand the test of time. “It’s the best quality nostalgic style with the latest technology,” says Glenn Streeter, owner of Rock-Ola. In 1977, Streeter built on his love for vintage technology and started the Antique Apparatus Company in his garage.

Eventually, the company began to refine its specializations, and Streeter started restoring jukeboxes—some of the restored systems even ended up on television shows. “One of my restorations ended up on “Cheers” and now resides in the Smithsonian Museum with other TV archives,” Streeter says.

Each jukebox features a distinct, guitarshaped magnet CD holder with an Elvis signature. Rock-Ola created these jukeboxes as homage to the heyday of rock and roll, as well as part of an effort to pay tribute to an entertainment icon that revolutionized 20th century music.

“It reminds them of the good old days of real rock and roll music,” says Streeter, about the appeal of jukeboxes.

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This is theyear to challengeyour grilling prowess and prove thatyou truly are a grillwhisperer.

FIND FULL RECIPES ON

prime-living.com

Move over hamburgers, chicken and steak, there’s a new game in town—exotic game that is. We’ve rounded up five dishes that are “topping the grill” with their unique meat.

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LONESOME DOVE WESTERN BISTRO

elk

SLIDERS

Lonesome Dove Western Bistro {Fort Worth} THE MEAT

Elk meat doesn’t have a gamey flavor and most say it tastes like beef, only with a bit more flavor. When cooking elk, preventing moisture loss is key to keeping the meat tender and preserving its delicate flavor. For best results when grilling, don’t exceed an internal temperature of 140 F. Elk meat has its healthy attributes as well; it is lower in fat and higher in protein than most other meats and contains large amounts of vitamin B.

THE HOOK

Sliders make the perfect two-bite snack and when made with elk instead of beef, you’re getting health benefits thrown in. In a food processor, combine bacon, chipotle, roasted garlic with other seasonings then add in the ground elk. Sear foie gras and spread it on one side of a Hawaiian roll and put blueberry jam on the other roll.

THE TWIST

Blueberry jam offers an unexpected flavor profile that adds for a bit of sweetness to offset the chipotle and roasted garlic in the elk meat mix. The blueberry flavor along with the foie gras make for a rich-tasting alternative to the traditional red, yellow and white on the bun.

PERFECT PAIRING Old-Fashioned sarsaparilla

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wild boar

QUESADILLAS

Hudson’s on the Bend {Austin} THE MEAT

Enjoy the taste of Texas wild boar meat like you have never imagined—Tex-Mex style quesadillas. Wild boar makes for the perfect alternative to domestic pork. This meat is incredibly lean, which means it should be carefully watched during cooking. Unlike other meats, such as venison or antelope, wild boar needs to be fully cooked before eating. Also, it can be a bit tough so in order to get really tender meat, slow roast it overnight—brisket-style.

THE HOOK

To grill this particular wild game, the wood selection is an important factor to consider. Just about any hardwood will do. Oak and hickory are the most common but for that added sweetness, mesquite, maple or fruitwood would be a better choice. Be sure to avoid softwoods, such as evergreen, because of the high resin levels—it will give your meat an unpleasant taste.

THE TWIST

Garnish with a diced pineapple, red onion, cilantro and red bell pepper salsa for a sweet yet spicy taste. Better yet, top your wild board quesadillas with a peach and red bell pepper salsa—delish!

PERFECT PAIRING Oyster Bay sauvignon blanc

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ROCKY MOUNTAIN elk TACO Bonnell’s Fine Texas Cuisine {Fort Worth} THE MEAT

This is not your typical Tex-Mex taco and by substituting elk for beef, you’re getting some health benefits to boot. When cooking elk, think bold flavors. It has a very rich flavor that can stand up to spice and intense flavors. For this particular dish, the meat takes two days of preparation. Chef Bonnell recommends pureeing chipotle, cilantro and garlic in a food processor then pouring it over the pieces before marinating overnight in the refrigerator. A tip for cooking elk is that it can be easily overcooked so keep the grill temperature low and increase cooking time as needed—dry elk meat doesn’t make for tasty tacos.

THE HOOK

Full-size tacos are optional. The marinated elk meat makes for great mini-tacos when you’re looking for that special finger food to serve at a party or tailgate. For minitacos, simply cut circles in full-size tortillas and bake or fry them to desired crispiness.

Not only are they tasty but also they are healthy containing less fat and cholesterol than beef.

THE TWIST

Add green chili cheese grits to your tacos instead of shredded cheese and sour cream.

Bonnell adds cubed potatoes to his Rocky Mountain Elk tacos, which makes this dish a comfort food combination!

PERFECT PAIRING Texas Mule—a refreshing cocktail for the trendy cowboy or cowgirl

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wild boar

MEATBALLS

The Rustic {Dallas} Meatballs are always a favorite when added to any dish, but make them extra special by using wild boar as one of the key ingredients. The meat is much leaner, healthier and much more flavorful than domestic pork and therefore requires a little more finesse and temperature control when cooking.

When grilling this type of meat, careful handling must be enforced. Meat that tends to be leaner than domesticated fatty meat have less tolerance for overcooking so monitoring the temperature is a very important. Also, if you are cooking lean meat on the grill, it is wise to lightly brush or spray each side of the meat with your choice of cooking oil to keep it from sticking.

THE HOOK

To get that perfect round-shaped meatball, quick-fry them first to sear the exterior and maintain their round shape. Finish cooking in the oven to avoid drying out the interior. Enjoy the exotic taste of the wild boar meatballs served on black bean puree, and garnish with Cojita and fresh cilantro.

The Cojita cheese is a bit salty, strong in flavor and doesn’t easily melt—making it the perfect topping.

THE TWIST

What gives this meatball its zippity kick is the addition of sriracha sauce. However, not to be dismissed in playing their part in this flavorful oh-so-not-Italian meatball are the Dijon mustard, cayenne pepper and Worcestershire sauce.

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PERFECT PAIRING

Patelin de Tablas by Tablas Creek BEER: Velvet Hammer by Peticolas WINE:

COCKTAIL:

Herman Marshall Bourbon Barrel Aged Old-Fashioned

JESSICA SEPKOWITZ

THE MEAT

Y.O. Steakhouse {Dallas} THE MEAT

Chef-owner Tony Street has added his special touch to their chili in that it includes both a large portion of chili meat as well as good ol’ rattlesnake. If you’re not familiar with rattlesnake, it’s light and chewy, with a delicate flavor that resembles chicken. It’s commonly eaten in the Southwest in popular recipes such as snake chili and as barbecued snake meat. It is relatively low in fat and calories, high in protein and some consider it a rising star in the food industry. Snake meat is a healthy addition to recipes due to the eight essential amino acids it contains and for the low cholesterol content.

TONY STREET

THE HOOK

Take a walk on the wild side with rattlesnake chili pie that is a carefully layered combination of fried crisp tortilla chips, chili, sour cream and cheddar cheese with pico de gallo generously placed atop. The jalapenos give the dish that little extra kick that we have come to expect—and love— in our chili. Great for an appetizer or entrée!

THE TWIST

Rattlesnake meat is sure to delight even the most cultivated chili-palate.

This healthy meat twist will make the dish a talking point with family and friends while introducing a bit of curiosity for food lovers.

rattlesnake

CHILI PIE

PERFECT PAIRING Paloma cocktail

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10K & 5K RACE / WALK & 1 K KID’S FUN RUN

Presented by

Sunday, November 8, 2015

Sam Houston Race Park

Run towards a cure!

WalkByFaith5k.org

• Benefits childhood cancer research • 10K – 5K – 1K

• Family-friendly event

• Post-race party with food, music, kid’s zone & more!

facebook.com/walkbyfaith5k

@walkbyfaith5k

AddisFaithFoundation.org

Addison Faith Bender arrived from Heaven on Jan. 2, 2006 and returned there on Dec. 4, 2007. This beautiful angel, who smiled all the time and loved Baby Einstein, was able to make our world a better place simply by being herself. Addison was diagnosed with an Atypical Teratoid Rhabdoid Tumor (AT/RT for short) in June of 2007.

She endured 13 surgeries, heavy dose chemotherapy sessions, proton radiation, and countless sticks, pricks and “yucky” stuff. Addison did everything that was asked of her with a strength and courage that was amazing to see. Everyone who knew her will forever remember her and strive to be just like this one year old angel.

While we sat in the hospital with our precious daughter, we formed a non-profit organization named Addi’s Faith Foundation to help fund pediatric brain tumor research, as well as provide financial assistance to families who need help caring for their sick child. We want to provide support and hope to the next family that hears those four horrific words, “Your child has cancer.” Please join us in this misson!

Tony&Amber Bender

A

SPIRITED Story | KATHRYN HUNTER

The Texas Distilled Spirits Association represents a community of individuals and companies passionate about handcrafted, local spirits.

Bottling the best of the Lone Star State and bringing it to Texans and the world, member distilleries capture the unique flavor of the extraordinary place we call home, glass by glass. Many Texas distilleries offer tours and tastings, so plan a road trip for an in-depth look at the process behind the best locally made bourbons, whiskeys, vodkas, rums, gins and “moonshines.� From North Texas down to the Gulf Coast, each of these featured distilleries have a special something to share with passersby.

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Story | KATHRYN HUNTER PRIME-LIVING.COM

TOUR

OF TEXAS

RUM & BLUE AGAVE SPIRITS ON GALVESTON BAY

In the sleepy coastal town of San Leon, Railean Distillery produces a treasure trove of distinctive rums using Grade-A sugarcane molasses from the Gulf Coast. Railean also boasts the only blue agave spirits fully produced in Texas. Don’t miss the distillery’s special events on Sept. 19, International Talk Like a Pirate Day. railean.com

GRAIN-TO-GLASS SPIRITS IN NORTH TEXAS

With a focus on fresh, local, non-GMO ingredients, at Ironroot Republic in Denison everything from mashing to barrel aging is done on-site. Spirits include vodka, moonshine and gin, with a special release of bourbon and Texas grape brandy coming soon. Stop by the bar and lounge for a specialty cocktail, where even bitters and other ingredients are made from scratch, too. ironrootrepublic.com

CHRISTI BRINKMAN

DISTILLER’S DREAM IN WACO Recipient of more than 40 national and international awards, Balcones Distilling is the realization of a dream to build and shape a new Texas tradition: genuine, unique, small-batch whiskey. Much of the distillery was built lovingly and to exact specifications by hand. Just up the street, a second distillery is scheduled to open at the end of the year. balconesdistilling.com

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URBAN BOURBON IN THE HEART OF HOUSTON

Yellow Rose Distilling showcases an awardwinning array of bourbons and whiskeys at their distillery on Post Oak Drive, just north of Memorial Park. Made from 100 percent corn in a traditional pot still, the Yellow Rose Outlaw Bourbon has an especially sweet flavor. Visit the distillery store for exclusive reserve products and merchandise. yellowrosedistilling.com

This casual, small-town distillery in Comfort makes spirits with a true taste of Texas. Hill Country Distillers’ signature “moonshines,” which use no corn or grain, are fermented and distilled from prickly pear cactus and jalapeño.

Hand-picked and hand-chopped, ingredients are fermented in a 100-gallon copper still that was made in Kentucky by original moonshiners. hillcountrytxdistillers.com

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PRIME-LIVING.COM

YELLOW ROSE DISTILLING | ED HALL

ONE-OF-A-KIND MOONSHINE IN THE HILL COUNTRY

BOURBON BY THE BARREL IN BLANCO COUNTY

Garrison Brothers Distillery—located in the small town of Hye, near Fredericksburg—is the oldest legal whiskey distillery in the state. Small-batch bourbons are crafted from Texas ingredients, including organic winter wheat harvested on the ranch. Order a full barrel of the Single Barrel Bourbon from your local liquor store and you’ll receive a private invitation to select your own barrel (and bottle it, if desired) at the distillery. garrisonbros.com

WHISKEY WITH HISTORY IN FORT WORTH

Known for their Texas-grown ingredients and a unique, proprietary yeast strain, Firestone & Robertson Distilling Co. will take you back in time at their beautifully refurbished, 1920s-era warehouse building. Handmade bottle caps for their TX Blended Whiskey are each one of a kind and made from repurposed boot leather. frdistilling.com

RANGER CREEK BREWING & DISTILLING

AUTHENTIC “BREWSTILLERY” IN SAN ANTONIO

Ranger Creek Brewing & Distilling is the only “brewstillery” in the state, handcrafting both beer and bourbon. Some limited edition beers are specially aged in whiskey barrels, and the celebrated .36 Texas Bourbon is the oldest bourbon aged in Texas. Drop by for the once-a-quarter open house to celebrate the latest beer release with live music, food and, of course, good drinks. drinkrangercreek.com

NEIGHBORING SPIRITS

The rolling hills just west of Austin have more than beautiful scenery to offer: Dripping Springs Vodka, Deep Eddy Vodka and Revolution Spirits (specializing in gin) are all a stone’s throw from the small town of Dripping Springs. Tour and taste for a firsthand look at products made from local artesian water, featuring one-of-a-kind flavors and “revolutionary” distilling methods.

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connoisseur

COURTESY KIMBERLY PARK

THE PRIME LIVING GUIDE TO DISCERNING TASTE

inside: Carrot Ginger soup from Peli Peli

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• • • • •

TABLE TALK DINING NEWS UNCORKED FIDDLE ME THIS MAIN DISH SOUTH AFRICAN ESCAPE BRAGGING BITES I SCREAM SANDWICHES ENTERTAIN UDDERLY DELICIOUS

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connoisseur TABLE TALK

>> FOR THE SPOILED FOODIE

DINNER & A SHOW

>> FOR THE MODERN MEX MAVEN

UPTOWN SURPRISE {HOUSTON}

Añejo is the first ethnic concept by Lasco Enterprises, the group who brought us The Tasting Room wine bars and other ventures. The new, upscale Tex-Mex-fusion eatery is housed in the shuttered Arturo’s Uptown Italiano space. Corporate chef Michael Pellegrino adds an elegant twist to Tex-Mex recipes resulting in appetizers like bacon-wrapped shrimp and broiled oysters, modern entrees including pecan-crusted lamb rack, guacamole prepared tableside, and sizzling parrillada platters of seafood and beef. In addition to over 100 high-end tequilas and mezcals, look for natural cocktails from Flow Juice Bar’s cold-pressed juices and authentic Mexican sodas. Salud! anejotexmex.com

{AUSTIN} Austin, a city of trailblazers, is now home to a new forward-thinking culinary experience by Texans Eric Earthman and chef Lawrence Kocurek (the latter, formerly at TRACE). Counter 3. Five.

VII is ditching tradition and making every seat the “best seat” in the house. This is the first fine dining restaurant in Austin to accentuate the chef ’s table experience featuring a dedicated kitchen counter as the focal point. Imagine no servers, no tips, no tables, no menu options, no prep kitchen, no bar backs and only 24 seats at the counter—directly in front of chefs cooking in the open kitchen. Three, five or seven extravagant courses are served nightly, routinely changed based on freshness and seasonality, drawing from the world’s best ingredients. counter3fivevii.com

>> FOR THE SCENE SEEKER

{HOUSTON} North Italia is another new eatery heating up newly constructed BLVD Place Phase II, which also houses the massive and innovative Whole Foods Market and True Food Kitchen.

The lively, sexy Italian restaurant with a glass kitchen features terrific puffy pizzas with real deal char, hearty pastas, and elegant entrees along with an ambitious beverage program by mixologist Mat Snapp. Executive chef Taylor Domet, an Arizona native with Sicilian roots, is dishing out from scratch, rustic Italian cuisine like the Patata pizza topped with Italian bacon and a farm egg; Bolognese pasta, a house specialty; grilled branzino with Tuscan kale; or prosciutto wrapped pork tenderloin with tomato agrodolce. The $20 Bottle & Board specials, which include pizza of the day, bruschetta or chef ’s board paired with a bottle of red or white wine, are a steal. northitaliarestaurant.com

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ROBIN BARR SUSSMAN BIO 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.

LASCO ENTERPRISES | JULIE SOEFER | FOX RESTAURANT CONCEPTS

GO NORTH

connoisseur TABLE TALK

>> FOR THE TRENDY DINER

PRECIOUS ONE

KEVIN MARPLE | DESSERT GALLERY | QUI RESTAURANT | SONOMA WINE COUNTRY WEEKEND

{DALLAS} What do we love about nationally lauded Gemma on N. Henderson Avenue? First off, there’s the food and service by talented chef and wife team, Stephen Rogers and Allison Yoder, both formerly with PRESS in Napa Valley. Then there’s the buzzy, chic atmosphere with a soothing sky blue motif, rustic wood floors and tables, exposed white brick walls and a sleek white marble bar anchored by a wall of wine. Those unique global wine choices are fun to pair with the trio of new small plates. We can’t get enough of the duck fried rice with chile-spiked mayo, confit chicken drumsticks with spicy ginger glaze over kimchi or the sardines over a sprightly cucumber and pickled red onion salad. Lovely pastas, such as ricotta cavatelli in Texas wild boar ragù, compete with rustic full-flavored entrees like grilled arctic char with celery root purée. Desserts alone are worth the trip. Think homemade coconut sorbet, butter pecan ice cream or frozen Meyer lemon soufflé. gemmadallas.com >> FOR THE SWEET TOOTH

CRAFTY DESSERTS {HOUSTON} Dessert Gallery, Houston’s original gourmet cupcake shop, recently turned 20 and to celebrate the milestone, founder Sara Brooks has made some sweet changes. The interior of the original Kirby location has been renovated and modernized with cush seating and ottomans for lingering, café tables, a new display case beckoning with astounding treats and a new company logo.

Stop by for a quick homemade lunch from the new menu—Sara’s classic egg salad is the best. And the desserts just got craftier: Look for a new monthly menu of specialty sweets laced with local craft beer from Karbach, Saint Arnolds, 8th Wonder and more.

Cherry-vanilla red velvet stout sheet cake?

Yes, please! dessertgallery.com

SIDE SIPS EVENTS YOU CAN’T MISS

SONOMA WINE COUNTRY WEEKEND

September 4-6 is the annual Sonoma Wine Country Weekend, a worldrenowned epicurean festival and the largest fundraising event in Sonoma County. Signature events include the Sonoma Starlight Dinner at Francis Ford Coppola Winery—a starry soiree surrounding the winery pool; The Taste at MacMurray Estate Vineyards with over 200 wineries, 60 chefs and restaurants and numerous seminars and demos; and the riveting Sonoma Harvest Wine Auction at Chateau St. Jean in Kenwood, which raised over $3.3 million last summer for charities. sonomawinecountryweekend.com

HAWAI’I WINE AND FOOD FESTIVAL

>> FOR THE UBER CHEF FOLLOWER

HIP HOTEL EATS

{AUSTIN} Long-anticipated boutique South Congress Hotel has just bowed in Austin and to add to the excitement, celebrity chef Paul Qui (of Uchi fame) is behind one of its eateries, Otoko. It features an omakase menu where the chef determines the offerings of the day at an intimate, 12-seat sushi bar. The menu includes Tokyo-style sushi and Kyotostyle kaiseki with local fresh ingredients and delivered to the diner in a thoughtful sequence. This will be the third restaurant for the popular Austin chef following Qui and East Side King. South Congress Hotel, by Austin-based Violet Crown, offers 71 rooms and 12 suites, restaurants, retail and a versatile indoor and outdoor private event space for up to 300 guests. southcongresshotel.com

The fifth annual Hawai’i Food and Wine Festival, sponsored by Food and Wine Magazine and presented by First Hawaiian Bank and MasterCard, is staged on the islands of Hawai‘i, Maui and O‘ahu from Aug. 29–Sept. 13.

Over 10,000 attendees are expected to participate in the two-week festival showcasing the bounty of fresh ingredients sourced from local farmers, fishermen and purveyors through interactive dining experiences, cooking demos and hands-on events. Expect hundreds of internationally-renowned chefs including: Cat Cora, Ming Tsai, Yuji Wakiya (Wakiya, Tokyo, Japan), Jonathan Waxman, Christina Tosi (Momofuku Milk Bar, New York), Charles Phan (The Slanted Door, San Francisco), and our own Texas chefs Dean Fearing and Paul Qui. hawaiifoodandwinefestival.com

JULY/AUGUST • 2015

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connoisseur UNCORKED

ROASTED DUCK BREAST WITH PEPPERED PLUM SAUCE

COURTESY OF BABETTE’S KITCHEN

fiddle ME THIS

COURTESY RANDY LEFFINGWELL

w

hen Kathy Joseph was first getting into winemaking almost 34 years ago, there weren’t as many women mentors there are today. In fact, with her success producing sauvignon blanc and pinot noir from both California’s Santa Barbara County and Oregon’s Willamette Valley, she has become one.

What she did have, however, was her own version of the traditional entrepreneurial recipe: curiosity, perseverance and more than a little fearlessness.

Her first great mentor, a then-lone wolf named Zelma Long, gave her essential lessons in tasting wine, not to mention evoking what it might look like to be feminine in a world that included work boots, mud, fork lifts and tractors. Later male mentors guided her through vineyards and wineries in many corners of Napa and Sonoma, not to mention toward grad school in the viticulture program at UC Davis—until she decided she didn’t want to be in those familiar wine places at all.

“I had to find a niche,” Joseph says. “I wanted to find places that had promise and where I could be part of their recognition. I had made all those other wines, and I believed I could make them well in a new place.”

Or, as it turned out, two new places. Joseph was part of the wine revolutions that turned both Santa Barbara and Willamette into destinations for pinot noir. Both are different terroirs, so the pinots they serve up are different from one another. What they do that’s important is reflect upon their regions, upon

their now-famous terroirs, in a dazzling way.

At Fiddlehead Cellars, Joseph produces Santa Barbara pinot noirs most notably from Fiddlestix Vineyard in the Santa Rita Hills; and true to their cool climate, the result features notes of cherry cola, star anise and white pepper. Her wines from Oregon, she says, are more feminine, with earthiness and tobacco notes from the valley’s volcanic soils.

At one time Joseph traveled to Oregon each year to make them with leased equipment, but then learned her personal results were better if she transported the grapes 900 miles south to Santa Barbara. The one trade-off was that, because of labeling laws, she could then call these wines only “Oregon pinot noir,” even though all the grapes come from a single vineyard in a single district.

Along the way, Joseph has also found time to produce sauvignon blanc, the wonderful white grape of Bordeaux, as though to balance her preeminence with pinot noir, the wonderful red grape of Burgundy.

Different iterations of her sauvignon blanc run the gamut from Old World in the style of the Loire Valley to New World with a nod to New Zealand. And she even makes an easygoing (but vineyard-designated) rose called Pink Fiddle that rivals those so popular in Provence. For all the masculine work boots, mud, fork lifts and tractors filling her life, Joseph launches her rose each year with an everything-pink party the Saturday before Valentine’s Day. “What you don’t know,” she laughs, “is that I’m famous for my parties.”

INGREDIENTS SAUCE

3 tablespoons olive oil 4 firm Pluot plums (or any other tart plum; about 1 pound) 1/2 cup honey 1 cup Fiddlehead Pinot Noir 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg DUCK

4 boneless duck breasts defrosted (skin on, if possible) 1/4 cup honey mustard freshly ground black pepper 1 lemon, thinly sliced, for garnish

INSTRUCTIONS

Preheat oven to 450 F. SAUCE

Slice 4 plums (skin on) into 1/2 inch slices (reserve 1 sliced plum). Sauté 3 sliced plums over medium-high heat for 2-4 minutes (until plums begin to soften).

Stir and continue to cook until mixture begins to thicken (about 4-6 minutes) then stir in remaining sliced plum and remove from heat.

DUCK

Lightly brush entire duck breast with mustard and ground black pepper. Place breasts, skin side up, on a cookie sheet with sides in the oven. Roast breasts for 8-10 minutes, without turning (internal temperature 150-160F). Let breasts rest 5 minutes before slicing.

Heat sauce and place on a serving platter.

Slice duck breasts and arrange over the plum sauce. Garnish with sliced lemon and serve with fresh sweet corn, sautéed spinach and a salad.

JOHN DeMERS John DeMers hosts the Delicious Mischief food and wine radio program, heard weekly in Houston, Dallas, Austin, San Antonio and New Orleans. The author of 53 published books, John lives (mostly) in Houston and Marfa.

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connoisseur MAIN DISH

South African ESCAPE chef Paul Friedman

f

Story | ROBIN BARR SUSSMAN Photography | KIMBERLY PARK

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or some guests, going out to eat dinner is not enough. They want theater, dining interaction (bam!), or at least a few surprises. Peli Peli, a new South African-themed fusion restaurant in the Galleria, perfectly fits the bill.

PRIME-LIVING.COM

“We want to provide a dining and tasting experience unlike any other,” says executive chef and owner Paul Friedman, a Johannesburg native, about his second outpost.

Thanks to architect Si Dang of Andria Design (Moody Gardens, KUU Restaurant and Sushi Jin), the former Gigi’s space is striking, festooned with ornamental metal trees, walls of faux waves and a far-out ceiling of color-changing leaves evocative of a South African landscape.

Peli Peli’s menu is also exotic with influences from Dutch, English, French, Portuguese and Indian cuisines—the melting pot of South Africa—proffering something for everyone. The eatery, named after the native South African chili pepper, bustles with international travelers, shoppers and curious foodies on the prowl for a unique experience.

One of Peli Peli’s native dishes, bobotie, is a meat pie featuring curried housemade sausage, carrot-mashed potato bredie and mango chutney. Think of it as a mini potpie on steroids: spicy, filling and fruity. For something much lighter and divine, order the carrot ginger soup, smooth and elegant with a touch of roasted garlic.

Some of the best choices here come on sticks like the mouthmelting espetada, Portuguese marinated beef paved in fresh garlic and grilled. It arrives on a standing skewer with roasted potatoes and garlicky sautéed spinach (keeps the vampires away!). Even the kids will like the sosaties, Dutch kabobs of roasted chicken and apricots, glazed with a sweet curry sauce (because the overall effect is sweet). Ditto the cabbage slaw with pineapples and raisins. All that was missing was a little hot sauce or ground pepper on the table for the rest of us.

The expertly spiced Capetown Skillet is for the seafood fans.

Expect to be dazzled with a large skillet of crustaceans including huge prawns, scallops, mussels and tender shrimp over rice pilaf. Pair that delicacy with one of the largest collections of South African wines in Houston, including Peli Peli private label wines. Try the crisp Hamilton Russell Vineyards South African chardonnay with the Capetown Skillet or the Chilean seabass with lemon butter sauce for a seamless match. The intense Meerlust Rubicon Stellenbosch merlotcabernet blend was smashing with the beef espetada or the lollipop lamb chops. The chops come with an intriguing shredded cabbage and sweet Peppadew pepper garnish, a traditional South African palate cleanser.

Friedman’s playful take on the traditional melktert (milk pie) has quickly become a popular finale with its parfait layers of sweet pastry crust and fluffy custard filling. Or, indulge in the Dom Pedro, South Africa’s decadent after-dinner cocktail, crafted with Jameson, Kahlua, vanilla bean ice cream and Amarula.

Speaking of cocktails, the late night lounge is a handsome perch for starting or ending an evening.

It boasts three contemporary works of art by world-renowned painter David Garibaldi, including a painting of South African leader Nelson Mandela.

The main bar is crafted of gorgeous glowing honey onyx, a naturally translucent stone, which like the rest of the interior, might just put you in a trance.

PELI PELI 5085 WESTHEIMER RD. HOUSTON PELIPELI.COM

connoisseur MAIN DISH

Espetada

Cape Town Skillet

Chilean Sea Bass

Chickan Sosaties (Dutch Kebabs)

Melktert

Dom Pedro

Bobotie

FIND THE BOBOTIE DISH RECIPE ON prime-living.com

JULY/AUGUST • 2015

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connoisseur BRAGGING BITES

i scream c

SANDWICHES

ould it be this heat wave? Suddenly ice cream sandwiches are hollering for our attention in Texas. The iconic kiddo treats (remember plain vanilla on chocolate square wafers?) have grown up to gourmet status. Here are our top picks for this novelty, the best of both worlds—sweet cookie and creamy cold ice cream—no spoon required.

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COOHAUS

Story | ROBIN BARR SUSSMAN

connoisseur BRAGGING BITES

HEAVENLY

JORDAN FEWOX | COOLHAUS | SPRINKLES CUPCAKE

Houston pastry chef legend Chris Leung takes you beyond Cloud 9, to Cloud 10 Creamery with his chef-driven flavors. This ice cream hot spot in Rice Village rotates innovative flavors with the seasons, so you might find scrumptiousness like matcha tea with strawberries, valhrona chocolate with figs, or prickly pear and balsamic vinegar.

The peanut butter and jelly on sea salt shortbread cookie ice cream sandwich is the bomb—find it in the freezer case year-around along with the toasted rice macaron ice cream sandwich (both have cult followings). Mondays, pop in for the ice cream sandwich of the week, presented on cookies warm from the oven. Try the new goat cheese ice cream between chocolate chip cookies—it’s a little tangy and laced with milk chocolate and the cookie is meltin-your mouth moist. You’ll get hooked!

CLOUD 10 HOUSTON 5216 MORNINGSIDE DR. CLOUD10CREAMERY.COM

RETRO

We all know and love Sprinkles Cupcakes.

But did you know about the Sprinkles Ice Cream shop in Dallas? Perhaps it’s the high-quality ice cream, rich with 14 percent butterfat and slow churned for extra creaminess that keeps a line out the door. Or the fun flavors: coffee fudge almond, rocky road, cap ‘n crunch, malted milk chocolate, banana and more from days of yore.

Custom pick from the giant cookie of the week for your ultimate sammie. We like the generous, slightly crisp chocolate chip cookies that come loaded with dark chocolate chunks sandwiched with the strawberry ice cream. The classic combination of rich chocolate and fruitstudded strawberry conjures of visions of homemade cookies and hand-cranked ice cream on a sweet summer day. Don’t expect to pick up ice cream sandwiches at a Sprinkles Cupcake ATM anytime soon but do expect more Sprinkles Ice Cream shops in Texas.

SPRINKLES ICE CREAM DALLAS 4020 VILLANOVA DRIVE SPRINKLES.COM

OUTRAGEOUS

Dubbed as “gourmet hand-crafted ice cream with an architectural twist,” Los Angeles-born Coolhaus ice cream trucks has expanded to Austin and Dallas. Known for towering custom ice cream sandwiches, visiting Coolhaus is like a dessert bar from your wildest dreams. Whatever you’re craving, it can be built, and built it is.

Between two deliciously tender cookies expect a massive double scoop of ice cream—open wide!

Out-of-bounds ice cream flavors like cuban cigar or brown butter candied bacon grab the attention of even non-dessert lovers. Too many fabulous combos to mention, but here are a few worth bragging rights: gluten-free coconut almond chip cookie + salted chocolate almond joy ice cream; snickerdoodle cookie + fried chicken & waffles ice cream (yes, really), and double chocolate cookie + maker’s manhattan ice cream. Follow the Austin truck on Twittter @CoolhausATX or the website for Texas retail locations.

COOLHAUS DALLAS EATCOOLHAUS.COM

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connoisseur

ENTERTAIN

udderly DELICIOUS c Styling | GRIT+GOLD

Photography | STEPHANIE ROSE PHOTOGRAPHY

reate a fun, udderly delicious brunch with this dairy-inspired theme.

Go biscuit crazy by serving regular biscuits with honey, cranberry biscuits with cream cheese or blueberry biscuits with sweet butter. Be thoughtful of those that can’t have dairy by having a few dairy-free choices on hand. Once you’ve taken care of the menu, mooo-ve on to pulling together your brunch décor. Create a rustic, farm-like atmosphere with the use of stacked egg cartons and oldfashioned milk containers—think dairy maid for your inspiration.

RUST-IC ROUNDUP Pull out those old, rusted containers that you have tucked away and couple them with old crates or a wine barrel.

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connoisseur

ENTERTAIN

PRETTY IN PINK Serve chilled strawberry and chocolate milk.

CHEESE PLEASE For your guests that are all about the protein, be sure to have cheese on hand.

BY THE POUND Nothing goes better with milk than cookies, so have plenty of the homemade kind on hand.

ACCESSIBLE NIBBLES Be sure to incorporate what you’re serving into the decor. It will make it easier for guests to access the deliciousness.

THE GOODS DESIGN Grit + Gold gritandgoldweddings.com

SWEET CAKE For your sugar-loving guests, serve warm sweet cakes— hotcakes for all you Texans— complete with real maple syrup.

EGGCELENT CHOICE Eggs of all shades of white and brown add that back-on-thefarm touch.

PHOTOGRAPHY Stephanie Rose Photography stephanierose photography.com

ON SET STYLING Jen Rios Design jenriosweddings.com

COOKIES Cupcake Fabulous cupcakefabulous.com

FLORALS The Wooly Thistle thewoolythistle.blogspot. com

DAIRY DELIGHTFUL Nothing says dairy like ice cream—or should we say, sweet cream.

VINTAGE RENTALS Rent My Dust rentmydust.com

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GENTLEMEN’S ROOM

FOR THE MAN WHO COMMANDS THE VERY BEST

AUDI

inside:

52 53 54 55 56

• • • • •

DRIVER’S SEAT DANCING WITH QUATTROS CIGAR NOTES A SPICY SMOKE HIGH TECH GRILLIN’ & CHILLIN’ GREAT OUTDOORS PIER ANGLER STYLE GRILL WHISPERER JULY/AUGUST • 2015

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GENTLEMEN’S ROOM DRIVER'S SEAT

dancing quattros WITH

S

ummer, 1983. I am at the wheel of my “bargain Bimmer,” a silver 1979 Mazda 626 coupe with a smooth manual trans and rear wheel drive. My 3-year-old son is contentedly riding shotgun as we climb north through the Sierras via California’s twisty Highway 395. We come up behind a gorgeous white Audi quattro coupe—the standalone quattro that’s now iconic. I see the Audi’s tires kick up some dust as the driver dials up the pace a notch or three. For the next half-hour or so, what had started to become a mundane drive is transformed into a good-natured, spirited round of follow-the-leader. I remain as impressed by that Audi’s blend of athleticism and distinctive

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style all these years later.

Fast-forward three decades.

No longer an outside admirer, 2015 finds yours truly in the sculpted performance-style driver seat of Audi’s most audacious quattro to date, the R8 V10 plus, a 550-horsepower blacktophugging cruise missile. The R8 is penthouse suite-cum-racecar compared to the sports machines of the 1980s. The R8’s low center of gravity, quattro all-wheel-drive, 19-inch summer tires (and, by the way, did we mention the 398 lb-ft. of peak torque?) means this aluminum-bodied coupe flat-out devours curves and straightaways.

While this top-of-the-line R8 starts at $182,500, we’d argue that it’s a reasonable buy-in for a trophy car you can wring out on track days, clean up and drive to

After a late-night storm moved through, leaving cool, damp air, we couldn’t resist a gratuitous midnight run to whip through some of our favorite twisties, straights and transition ramps.

With the blazing LED headlights piercing the blackness and R8’s 10-cylinder symphony throbbing lustily just inches behind the screen behind our heads, the Doors’ hauntingly beautiful “Riders on the Storm” came on classic vinyl.

I’ll bank that memory for a couple of decades. The only thing missing was that smiling, innocent little boy, so happy to be riding shotgun with his daddy.

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.

AUDI

Two different times, two very different Audis.

a black-tie affair. With its many jewel-like accents and V10 centerstage under the see-through engine cover, the R8 doubles as a work of art.

At the pinnacle of Audi’s performance pyramid, the R8 V10 Plus is only available as a coupe because a convertible (Spyder, in Audi parlance) would be nearly 300 pounds porkier.

The Plus saves 130 pounds over the regular V10 coupe through the use of carbon fiber for those distinctive side “blades,” front splitter and rear spoiler, manual seats and smaller 19.8 gallon-fuel tank—reflecting quattro’s rally heritage, standard R8 coupes sport huge 23.8-gallon tanks.

To goose the power-to-weight even more, Audi squeezes 25 more horses out of the 5.2-liter V10 that sits behind the driver and passenger of this mid-engine sports car. Ceramic brakes are standard. Audi says the 2015 R8 V10 Plus should hit 197 mph on the straight at your friendly neighborhood track.

GENTLEMEN’S ROOM CIGAR NOTES

A

SPICY

Smoke For the first time in over 50 years you can legally buy Cuban cigars, but you have to visit Cuba to do it...for now.

I

n 1962, the United States enacted the embargo on Cuba making Havana cigars illegal to import into the country. Earlier in 2015, some of the restrictions were relaxed, allowing visitors returning directly from Cuba on an official visit to legally bring back $100 worth of cigars and alcohol for personal use.

When this was announced, cigar stores all over the country started getting calls asking if they have Cubans, and the answer was still “no.” A $100 worth of premium Havanas isn’t going to fill your home humidor, let alone a retail store’s. For example, the subject of this article’s review retails for $7 in Cuba, so you could bring home 14 of them, if you skip the Havana Club rum. It will take an act of Congress before we see Cuban cigars on your tobacconist’s shelves, and you can bet a Serie D No. 4 won’t be $7!

The Partagas brand is among the oldest in Cuba, going back to the 1840s with the 4 7/8” × 50 ring gauge Serie D No. 4 being introduced around 1930. It remains one of

the more popular sizes in the Partagas range.

The one I smoked spent the last two years resting in my humidor, and it was reported to be rather young when it came into my possession. Young Havanas can be harsh and aggressive and at less than 5 years of age, this one shouldn’t have been as smooth and delicious as it was. It burned well, which is a quality that can be hit or miss with Cuban cigars. It had the nice spice that is unique to cigars from Cuba, there’s a “twang” that you don’t often find in tobaccos from the rest of the world. The Partagas Serie D No. 4 is a cigar that should be on your list when you have the opportunity to legally enjoy a Cuban cigar.

Partagas Serie D No. 4 Size: 4 7/8” x 50 Ring Gauge Wrapper: Cuba Binder: Cuba Filler: Cuba MSRP: $7.00 (in Cuba)

CRAIG VANDERSLICE Craig Vanderslice has been smoking cigars for nearly 20 years, and for the last five years has written about them on his website cigarcraig.com.

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GENTLEMEN’S ROOM HIGH TECH

A few pleasures of summertime are relaxing outdoors (yes, even in Texas’ humidity) such as cooking and grilling fun food.

EVA SOLO GRAVITY COOKWARE I like to keep my pots, pans and utensils to a minimum when I cook. Keeping the mess to a minimum is sometimes tougher.

Danish company Eva Solo has helped me with both with its line of cookware designed to streamline the cooking and prepping process.

Available in a variety of sizes, Eva Solo Gravity Cookware ($119-179) has a uniquely-designed lid that does more than just cover the pot. The stainless-steel cookware is topped with a silicone lid that has a glass window—a peek-through top, if you will. During cooking, the contents of the pot are easy to get to. An inner lip on the lid is designed to allow the lid to stand on the edge of the pot, draining water back into the cooking (no spillage or mess).

That inner lip also has a series of holes so it can be used as a steam vent and a strainer. Less utensils and less mess!

BACKYARD FLAT TOP GRILL Traditional grills and smokers are must-have appliances in Texas but many of them are limited in what they can cook. The Backyard Flat Top Grill ($499.95) provides a wideopen cooking area that opens up possibilities, almost like a traditional grill in a diner.

With a large cooking surface and four independently controlled gas burners, the outdoor appliance is designed for cooking everything from breakfast to dinner. The flat top is made from rolled steel and is preseasoned to create a naturally nonstick cooking surface— perfect for pancakes and eggs.

The 720 sq. in. flat top allows you to cook up to 15 hamburgers, buns and toppings at once—think grilled onions! Convenient shelving underneath and along the sides provide room for cooking utensils and accessories. Bring your own propane and you are set to go.

BREVILLE SMART CONVECTION OVEN PLUS I only have so much kitchen counter space for appliances so I appreciate all-in-one type gadgets. From toast to a slow-cooked roast, the Breville Smart Convection Oven Plus ($249.95) offers countertop usefulness all in one package.

Like the slow cooker settings you are used to, the appliance offers the choice between high and low cooking modes for cooking times between two and 10 hours. It has an adjustable temperature setting from 120 to 450 F so you might find using this gadget is more convenient than your actual oven.

This also works well as a typical toaster. It comes with baking, broiling and pizza trays to ensure whatever food you pop inside will come out as you planned. You want hightech? A smart sensor automatically adjusts power and calculates cooking time for any of the 10 preset functions. Finally, no more burnt toast.

MICHAEL GARFIELD Known as “The High-Tech Texan®” to audiences nationwide, Michael hosts technology and issueoriented talk radio shows six days a week on The 9-5-0. See what he’s up to at HighTechTexan.com.

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WILLIAMS-SONOMA | EVA SOLO | HAMMACHER SCHLEMMER

grillin’ & chillin’

GENTLEMEN’S ROOM OUTDOORS

pier angler It’s been decades since the first time I fished from a pier. However, it’s unlikely to be more than a couple of weeks, at most before the next time.

I

f you know when and how to fish them, piers produce fish you simply can’t catch from shore. Fishing from piers gets your bait into the middle of the action—without having to get your feet wet.

Every summer of my childhood, on vacations to my grandparents’ home in southeast Florida, I’d catch a ride to the municipal pier at Pompano Beach early and stay most of the day. I spent my lunch money on bait and wouldn’t leave until my dad physically walked out and herded me back to the car.

Local kids and I, before we were 10, learned from the “old guys” how to catch a variety of fish. On the small side, we wrestled blue runners, jacks, parrot fish and probably some others I’ve forgotten because we also, routinely on the right days,

battled king mackerel, snook, tarpon and even red snapper.

Twice, on the grownups’ lines that floated live baits into deep water, I watched sailfish hooked. One even was landed—from the pier. Fish that large are exceptions, not rules, but they underscore the potential at the end of every cast from a coastal pier.

Add big rods and big, live baits and you bring high-level, high-speed predators into the equation. In addition to the aforementioned grand prizes of pier fishing, where allowed—and that’s not everywhere—pier anglers target big sharks.

Quality experiences on piers can start and end whenever you like, even right through the night sometimes. Along the Texas coast, especially in summer, cooler overnight temperatures

make fishing more comfortable.

Additionally, bright lights aimed into the water attract little fish, and little fish draw bigger fish.

More than time and even tide, success is dependent (especially around the northwestern Gulf ) on water clarity. Even the brightest lights can’t penetrate a “wall” of silt and sand in the water column. Fish anytime you like, but if you actually want also to catch some fish, learn what conditions—usually light onshore breeze and a strong incoming tide—are likely to push cleaner water beneath the pier.

That’s important day or night, with an asterisk. In fall, when large schools of spawning-sized red drum run the surf and spawn just outside major passes, their appetites and aggression only seem to increase as water roughens.

Spend a few lazy hours on a pier this summer. So long as you manage expectations and time your trips wisely, you’ll come away a little more relaxed—and maybe a lot more sure what’s for supper—than when you arrived.

BEFORE YOUGO

Unless you’re an ultralight fanatic, the gear you use to fish from shore or from a boat should be fine for pier fishing.

Fish lighter than 5 pounds, which make up 99 percent of the fish caught from any pier, can either be flipped skillfully onto the pier or brought up manually, hand-over-hand.

Call ahead to ask about the best bait and technique for what you hope to catch, and supply yourself accordingly. Bring sunscreen and bottled water, turn off the cellphone so you can enjoy the sounds of the waves lapping against the pilings—and wait for the line to come tight.

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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GENTLEMEN’S ROOM STYLE

Grillers Apron Kit

by Brookstone available on brookstone.com

Grill Master Baseball Cap by cafepress.com available on cafepress.com

GRILL WHISPERER Best of Barbecue Extra-Long Suede Grilling Gloves

by Steven Raichlen available on brookstone.com

To All the Grills T-Shirt

by Tommy Bahama available on tommybahama.com Survivalist 8” Cargo Shorts

by Tommy Bahama available on tommybahama.com

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Polarized Badman Sunglasses

by Oakley available on dillards.com

TOMMY BAHAMA | CAFÉ PRESS | BROOKSTONE | DILLARD’S

Calderon Canvas Shoes

by Tommy Bahama available on tommybahama.com

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We choose only the freshest, highest quality flowers and our shop has a professional, caring staff to serve all your floral needs.

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WWW.CAECACPH.COM | JACOB SCHJØRRING & SIMON LAU

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escape GREETINGS FROM DESTINATIONS NEAR AND FAR

inside:

60 • ENLIGHTENED EXPLORER TRAVEL BUZZ 62 • POINT OF INTEREST CHILL OUT IN HEMPSTEAD 64 • FEATURE DINING UNDER THE NORDIC LIGHTS

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escape enlightened explorer >> FOR THE WINE LOVER

SEASIDE WINE TASTINGS

Chart your own route through Monterey County’s best wines on a stroll through the charming coastal village of Carmel-by-theSea, California. The Carmel Wine Walk Passport is your ticket to a Wine Walk Flight at any nine of 14 tasting rooms located along Ocean Avenue, all within a few blocks of each other. With no need to think about transportation, travel time, parking or even dinner plans, the Wine Walk Passport allows tasters to focus on local vintages and the fun of sampling them. carmelcalifornia.org

>> FOR THE RELAXED ROMANTIC

>> FOR THE TROPICAL ADVENTURER

BALI BOUND

Set in the gently rolling hills near Jimbaran Bay, The Chedi Club Jimbaran is an exclusive new GHM resort in southern Bali. The ultra-private, ultra-luxurious retreat offers round-the-clock butler service and access to all of the island’s best attractions, from sacred temples and breathtaking beaches to seafood eateries on the sand. Characterized by seamless indoor/outdoor living spaces and abundant natural light, each of the property’s 34 villas boasts its own kitchenette, sundeck and pool. ghmhotels.com/en/jimbaran

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Combining the best qualities of an urban boutique hotel with the charm and character of more intimate accommodations, Salt Hotels provide a fresh approach to the traditional bed-andbreakfast. The success of the flagship Salt House Inn—a cozy and stylish 15-room hotel in Provincetown, Massachusetts— paved the way for the two additional Salt Hotel properties that opened in May: Eben House, also in Provincetown and The Chequit, in Shelter Island, New York. All three historic properties date from the late 18th century to mid-19th century.

A freshly prepared breakfast is a Salt Hotel staple. Homemade pastries and granola and the daily changing yogurt parfait are served in the dining room, or guests can enjoy the luxury of breakfast delivered to their room at no extra charge.

Concierge service also rises to a new level. At checkin, guests receive a customized local map with recommendations for local, offthe-beaten-path experiences. salthotels.com

CARMELCALIFORNIA.COM | GHM | SALT HOTEL

SINGULAR STYLE

THE ST. REGIS VENICE SAN CLEMENTE PALACE | HENDERSON PARK INN | MINOR HOTEL GROUP

enlightened explorer

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>> FOR THE ITALOPHILE

>> FOR LOVERS & SUN-SEEKERS

The newly opened, extensively renovated St. Regis Venice San Clemente Palace has a storied past, at various times serving as a monastery, military outpost and guest home for Venetian nobility from the 12th to 17th centuries. Situated at the heart of the Venice lagoon on a private, 15-acre island first settled in 1131, the historic structure boasts one of the most fascinating and beautiful locations in the city. Directly adjacent to the hotel is the landmark San Clemente Church. St. Regis San Clemente Palace’s 189 guest rooms and suites are contemporary in décor and distinctly Venetian and the grounds are home to stunning gardens, a signature spa and an outdoor swimming pool. An enchanting setting, legendary past and the St. Regis brand’s exceptional bespoke service make this an unmistakably unique destination. stregisvenice.com

One of the most romantic destinations in the nation lies along Florida’s Emerald Coast—the all-inclusive, adults-only Henderson Park Inn. This New England-style boutique hotel overlooks more than a mile of Destin’s most pristine and undeveloped beach, an unforgettably scenic stretch of soft white sand. Guests enjoy a gourmet breakfast, picnic boxed lunch, sunset cocktails and wine, as well as complimentary beach chairs and umbrellas. Lauded by both online reviewers and the press, Henderson Park Inn is the perfect base for exploring Destin’s most popular pastimes, from upscale dining to deep sea fishing and nature walks. hendersonparkinn.com

HISTORY & ENCHANTMENT

EMERALD COAST ROMANCE

>> FOR THE ISLAND INSPIRED

MAKING WAVES

Since opening its doors in January, Banana Island Resort Doha by Anantara offers the first and only over water villas in Qatar, as well as numerous guest rooms and suites with ocean views. The crescentshaped island, located off the coast of Doha in the Arabian Gulf, features an 800-meter-long private sand beach and calm, turquoise waters ideal for swimming and water sports. Facilities include a marina, fully equipped dive center, fitness center, two-lane surf pool, nine-hole putting golf course and virtually every other amenity you could imagine, as well as eight dining options highlighting Qatari and international cuisine. Holistic wellness programming and distinctive spa facilities, such as a traditional Turkish hammam and over water spa suites, round out this exclusive island experience. doha.anantara.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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escape point of interest

Hempstead: A SLICE OF SMALL-TOWN FUN Story | JESSICA MEBANE

J

uly is National Watermelon Month, and the place to be this summer for a seed-spittin’ good time is Hempstead, Texas. Every third weekend in July, this sleepy small Texas town located about an hour’s drive west of Houston transforms into a veritable melon mecca, with two days’ worth of events, including car shows, parades, contests and a wine tasting featuring Texas wines.

So make your next road trip a fruitful one, and head to the 26th Annual Watermelon Festival July 17-18 in Hempstead for some great family fun in an atmosphere of genuine Texas hospitality.

Whether you’ve got a car full of squirmy children, or just an inner child that needs to let off a little steam, the Festival has events to tickle your Americana fancy.

On Friday, there will be a pet parade and costume contest for all comers, residents or not, and free street dancing with The Risky Liver Band providing zydeco and dance hall music for serious bootscooters. But don’t worry about your eating and drinking options being limited to funnel cakes and beer; under the big tent, the Festival is hosting a wine tasting this year featuring Texas wines, and the purchase of a $10 glass entitles one to taste all offerings and vote on the best vintage.

Cruise by any of the 35 teams competing in the barbecue

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cook-off and mull over which entry tempts your palate while examining the wares on display among 125 arts and crafts vendors. Finish everything off with a dense wedge of cake from the cake decorating contest, and you’re sure to waddle home satisfied. Last year’s homemade cake baker/decorator’s winning gateau beat out commercial bakers with her delicious confection crafted into a horse eating...what else? A watermelon.

Saturday brings another day of events and evening of dancing with the Triumph band, while the seed-spitting contest lets fly and watermelons are put to the test based on size, beauty and other important criteria.

Dilorio Farms manager and Hempstead Chamber secretary Cheryl Cooke remembers last year’s winner weighing in at 106 pounds and hopes everyone attending takes a big juicy bite out of the Festival, as well as the green-globed, red-fleshed titular star of the show. “My personal favorite watermelon variety is Red Seedless, just because it’s a bit sweeter, but come and enjoy any of the varieties we provide for the weekend. After all, watermelon is a refreshing and wildly healthy treat, offering natural, unprocessed sugar, more lycopene than a tomato, and is also considered to be Nature’s Viagra.”

WHEN YOU GO BEAT THE HEAT High summer in Texas can be a daunting prospect, and if you find yourself beginning to wilt while walking the watermelon trail, duck inside the Hempstead Theater for a cool, nostalgic respite from the madding crowd. On Saturday while the car show and parade are picking up momentum, theater owner Tina Fehrenbach will screen an auto-friendly film title to take you back to your drive-in glory days. “Last year we showed ‘American Graffiti,’ and it was really well received by the car crowd, so we’re looking forward to another classic movie night to take folks out of the heat for a moment.”

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dining under

JACOB JENSEN & SIMON LAU

A view of Christiansborg Palace, seat of the Danish Parliament and former royal palace.

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escape

the nordic lights

Story | KATHRYN HUNTER

On a stroll through the cobbled streets of Copenhagen’s city center, each turn brings a compelling new scene: a grand palace, a green garden filled with statues and sunbathers, a flurry of cyclists wearing everything from jeans to business skirts and high heels. Colorful old buildings nestle snugly shoulder to shoulder like walls of friendly giants, creating a tunneled maze through a remarkably compact and picturesque cityscape. Originally settled by Vikings, Copenhagen is now home to some of the world’s most interesting examples of contemporary architecture and environmental sustainability. The culture is a thriving contradiction—simultaneously relaxed and fast paced, refined but unpretentious, 800 years old and yet refreshingly new.

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copenhagen

R

anked the world’s happiest country by the United Nations in a 2013 report, Denmark takes its superlatives seriously, and food is no exception. In 2014, noma was named the world’s best restaurant for the fourth year by Restaurant Magazine, and this year 16 Michelin stars were awarded to 14 other Copenhagen restaurants.

If the glass is always half full in Denmark’s buzzing capital, there’s good reason—countless opportunities for an unforgettable gourmet meal await. For the food-loving traveler, the best way to experience this urban utopia is with fork in hand.

CUISINE BROR

noma

view of Christiansborg Palace

BROR

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he Danish attitude toward history—a strong respect for tradition, yet no sense of being rigidly bound to it—is reflected in the cuisine.

The New Nordic movement was Denmark’s food revolution, a way of both resurrecting “mormor’s” (grandma’s) cuisine and completely re-envisioning it. The focus is on time-honored preparations such as pickling, curing, drying and smoking. Local, seasonal ingredients represent forest, field and sea—from Nordic langoustine and foraged currants to more exotic fare like reindeer moss, sea urchin, bone marrow, musk ox and even ants. Some restaurants focus strictly on the “New Nordic Manifesto,” while

others show its influence with more of an international flare, but most emphasize creativity and sustainability, delving deep into the roots of Danish cooking.

The result is a casual, deeply natural sophistication.

The New Nordic movement got its start under chefs René Redzepi and Claus Meyer at noma, which should be the first stop on your list...that is, if you can get a table. noma seats 44, and the waiting list for any Saturday night can easily number over 1,000. Fortunately, other New Nordic-inspired options abound, and many are considerably more economical: try Geranium, Höst, BROR, no. 2, Uformel, Kadeau or Manfreds.

cold weather exotic:

NORDIC FARE PRIME-LIVING.COM

CAECA COPENHAGEN | MIKKEL HERIBA | RESTAURANT UFORMEL | RASMUS FLINDT PEDERSEN

noma

Uformel

a taste of

THE TOWN

A nighttime view of the Radisson Blu Royal Hotel from Tivoli Gardens

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RADISSON BLU ROYAL HOTEL | NICOLAI MØRK | HOTEL D’ANGLETERRE | TY STANGE

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årnet is a new addition to Christiansborg Palace, seat of the Danish Parliament. The restaurant is set high in the tower with a bird’s eye view of the city, and its bricked walls, grand statues and tall ceiling give one the sense of dining inside a royal vault where the currency is precious cuisine. The menu highlights contemporary Nordic fare, and Tårnet boasts its own organic chocolate harvested from wild cocoa trees in the Amazon jungle.

Tivoli Gardens is one of Copenhagen’s most classic attractions—the circa 1840s amusement park and gardens is the whimsical setting that inspired Walt Disney to build Disneyland, though Tivoli is as much for adults as children.

Duck in for high tea at hotel and gourmet restaurant Nimb for an enchantingly presented selection of sandwiches, pastries and petits fours.

Established in 1755, Hotel d’Angleterre is Copenhagen’s grande dame hotel. The Michelin-starred, ground-floor restaurant Marchal, specializing in French-Nordic cuisine, brings the same centuries-old elegance to the table.

Alberto K, located on top of the Radisson Blu Royal Hotel, is a boon for Arne Jacobsen fans.

Everything in the restaurant, from the chairs to the pepper mills, displays the handiwork of the famous Danish designer and architect.

Tårnet

Tivoli’s Moorish-inspired palace, built in 1909 and home to the Nimb hotel and restaurants.

Marchal

Tårnet’s vaultlike interior is characterized by light and space.

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“Kartoffelmad,” made with potatoes, lovage and flavored lard on rye bread.

escape “Æg og Tomat,” or “egg and tomato,” is a wellloved Danish classic.

gourmet market Torvehallerne

SANDWICH A view of Copenhagen from above

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nce the workingman’s lunch, smørrebrød—an open-faced rye bread sandwich—has become edible art available in a thousand gourmet permutations, found everywhere from top restaurants to sidewalk cafés and outdoor markets. Customize your own, or try classic combinations like smoked eel with scrambled eggs or the “veterinarian’s night Lumskebugten’s beef tartare

GoBoat picnic

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snack” (liver paté, corned beef, onions and the Danish meat aspic sky).

Restaurant Øl & Brød adds a modern twist to the old favorite, as well as perfectly paired beers from Mikkeller and a wide selection of akvavits.

Lumskebugten, talk of the town since the early 1900s, is an elegant lunch stop for traditional varieties of the Danish specialty.

LUMSKEBUGTEN | GOBOAT | JACOB SCHJØRRING & SIMON LAU | CHRISTIAN ALSING

in search of the perfect

escape

SKÅL!

Lidkoeb’s whiskey bar

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kål (pronounced “skoal”), the Danish word for “cheers,” is important vocabulary. The best wines from around the world find their way to Copenhagen, and though Carlsberg is the best known of Denmark’s beers, microbreweries and brewpubs are also popular.

Akvavit—a potato or grain liquor typically seasoned with caraway or dill and served wellchilled in a small shot glass—is

The words of famous Danish writer Hans Christian Anderson hang above a shop in gourmet market Torvehallerne.

KATHRYN HUNTER | LIDKOEB | GOBOAT

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openhagen is a world leader in sustainability, aiming to become completely carbon neutral by 2025. GoBoats are evidence of the city’s green goals. The silent, solar-powered picnic boats require no special license or knowledge to operate. Be your own captain on a leisurely, self-guided tour of Copenhagen’s scenic canals with room for up to eight passengers.

Picnic baskets are available, or you can plan out your own menu. Shop at gourmet market Torvehallerne for every manner of international delicacy, from bakery breads and fresh produce to tapas and sushi.

an accompaniment to many traditional meals.

If you’re a whiskey connoisseur, don’t miss the third floor of Lidkoeb, which serves 200-plus whiskeys in a truly “hyggelig” setting. Tucked away in a back alley in the district of Vesterbro, the beautifully renovated, half-timber structure offers a relaxed atmosphere well off the beaten track.

“Hygge” is an inescapable aspect of Danish culture, a word for a type of blissful coziness (think a roaring fire and thick sweater on a bitterly cold day). What sets Copenhagen’s nightlife apart is the number of establishments where you’d want to linger over a drink long into the evening.

Hygge is embodied in the plush chairs, the good company, the feeling of space and the perfect balance of light—a friendly, candlelit kind of joie de vivre.

Explore Copenhagen’s canals on a solar-powered GoBoat.

solar-powered

PICNICKING

Torvehallerne

JULY/AUGUST • 2015

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AUGUST 22-23

13th Annual

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SOOTHING MASSAGE

HEALTH BUZZ WHAT’S NEW FEEL GOOD DEHYDRATION BEAUTY BUZZ PRIME FINDS LOOK GOOD MANAGE YOUR MANE BE GOOD RECIPE FOR MARRIAGE JULY/AUGUST • 2015

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H E A LT H B U Z Z

Story | SALLY J. CLASEN

FALL BACK ON VACCINES

August is National Immunization Awareness Month, which highlights the value of immunization across the life span and is a reminder to keep vaccines up-to-date, regardless of age. To learn more, visit vaccines.gov.

IN AGING WE TRUST

To experience well-being over the long haul, maybe it’s wise to trust the aging process. Results from two studies conducted by researchers from the University of Buffalo and Northwestern University, which appear in the journal “Social Psychological and Personality Science,” suggest a positive link between trust and healthy aging. Instead of becoming more cynical and curmudgeonly, per the aging stereotype, the studies reveal that trust isn’t a liability as we get older. Part of the findings indicate that for Millennials, Generation X and Baby Boomers alike, levels of trust increase over a lifetime, which subsequently lead to greater well-being. The researchers attribute the spike in trust to two emotional well-being factors as we age: a tendency to weed negative people from our social networks and a strong desire to give back.

EAT THIS, NOT THAT: PROPOSED DIETARY GUIDELINES

The 2015 Dietary Guidelines Advisory Committee (DGAC) has proposed new recommendations for the American diet. If accepted by the end of the year, the suggestions reverse some changes to decades-old nutritional advice from experts in the fields of nutrition, medicine and public health, particularly regarding cholesterol.

According to the scientific report, “cholesterol is not a nutrient of concern for overconsumption.” Previously, the guidelines stated that cholesterol intake should be limited to no more than 300 milligrams per day but according to the DGAC, current evidence doesn’t show an appreciable relationship between consumption of dietary cholesterol and serum (blood) cholesterol. Instead, the new guidelines encourage the general population to consume a common-sense diet that focuses on reduced sodium, saturated fat and added sugars: • Less than 2,300 milligrams of dietary sodium per day • Less than 10 percent of total calories from saturated fat per day • A maximum of 10 percent of total calories from added sugars per day (amount of sugar in one 12-ounce can of soda, a bowl of sugary cereal or a “fun-size” candy bar)

A TOOL FOR NAVIGATING HEALTHY TRAVEL If you are planning a trip abroad this summer, chart your health concerns via the Centers for Disease Control (Centers for Disease Control and Prevention) website. The online resource features a Travelers Health section where globetrotters can learn about the latest worldwide health warnings, identify destination-specific vaccines recommendations and get advice about special overseas travel health issues, such as traveling with pets or with a disability. Intrepid types also can download the CDC’s TravWell mobile app, which includes a fully customizable to-do and packing list, stores travel documents, keeps a record of medications and vaccines and sets reminders to get vaccine boosters or take medicines while traveling. And if you want to know if it’s safe to eat or drink something in a specific country, try the CDC’s “Can I Eat This?” app.

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IS YOUR BODY BOOTYLICIOUS?

Facelifts are considered a popular plastic surgery choice but it’s what’s happening in the back that has become a featured attraction in body work. In 2014, the number of butt implants nearly doubled, from 942 to 1,863, according to data released by the American Society of Plastic Surgeons.

Butt augmentation and butt lifts are also up—no pun intended. Hand, eyelid surgeries, facelifts, forehead lifts, hair transplants and chin implants have all declined since 2000, though lip and cheek augmentation are up slightly. Dermabrasion has doubled over the last 14 years as well yet the most popular procedures are those that snip excess skin, such as arm lifts and tummy tucks. On the other hand, liposuction is down 41 percent.

FEEL GOOD

Story | ANGELA AMBROSE

As summer temperatures soar, so does your risk of dehydration.

Thirst is often your body’s last cue that you’re low on water.

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“

ou’re already dehydrated by the time you’re thirsty, at least mildly, if not more,” says Matthew Ganio, Ph.D., director of the Human Performance Lab at the University of Arkansas.

People of all ages and activity levels can become dehydrated; however, those who participate in endurance events or work in the heat or high altitude—as well as diabetics, children and the elderly—are at higher risk.

Symptoms of mild to moderate dehydration include dry mouth and skin, headache and decreased sweat and urine output. According to two University of Connecticut studies, mild dehydration can

also cause fatigue, anxiety and reduced concentration. Severe dehydration is life-threatening and may result in fever, rapid heart rate, confusion, vomiting or seizures.

Monitoring the color of your urine can provide a general idea of your hydration level. “The goal is pale yellow urine, like the color of lemonade,” Ganio says.

As urine gets darker, it usually indicates more dehydration, but be aware that certain foods and medications can affect its color.

The most common advice is to drink eight cups of water a day, but this number may not be accurate for people of all ages and sizes. “It’s a good starting point,” Ganio says, “But there’s

not good scientific evidence for that to be a true measure of how much you need.”

The amount of water you need can fluctuate daily depending on your activity level, weight, diet and the environmental temperature. On average, 20 percent of your daily fluid intake comes from food. Beverages such as juice, tea and soda also count toward your water intake.

The latest research shows that moderate amounts of caffeine—the equivalent of two to three cups of coffee—do not hinder hydration and are used regularly by athletes to enhance sports performance. Alcohol is a powerful diuretic, so if you’re trying to stay hydrated, it’s best to skip the cocktail.

When participating in prolonged endurance activities, drinking a sports beverage with added sodium and electrolytes may help you retain fluids and rehydrate faster. Coconut water is a popular alternative to sports drinks and provides a relatively

live well

low-calorie way to get more potassium in your diet with less sodium and sugar than most sports drinks.

Being chronically dehydrated may put you at higher risk for kidney stones, gallstones, urinary tract infections or even bladder or colon cancer, but Ganio says more research is needed.

DID YOU KNOW ?

Drinking too much water over a short period of time can cause a rare but deadly condition called hyponatremia. People working in the heat or participating in long endurance events are at increased risk. Weighing yourself before and after exercise can help you gauge how much fluid you need to drink.

JULY/AUGUST • 2015

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FOCUS & FUNCTION

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{FOCUS} If you suffer from oily or spotty skin, slather it in this cocoa concoction. {FUNCTION} With spearmint oil to cool, vanilla absolute to calm redness and Rhassoul mud to deeply cleanse.

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{FOCUS} Makes for soft, chocolate-orange flavored lips. {FUNCTION} Mixed by hand with a lip-soothing infusion of oats, almond, wheat germ oils, real chocolate, vanilla absolute and orange oil plus beeswax to protect lips from dehydration.

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The cleanser contains luxurious Swiss chocolate for a sweet scent and extra hydration.

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LOOK GOOD

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MANAGE

your mane

Story | JESSICA MEBANE

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Keeping great looking hair in the Texas summer sunshine is not for wimps and the prep work involved before stepping outside is not for the faint of heart.

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PROGANIX | PUREOLOGY | REDKEN

here’s sunblock and moisturizer to slather, refreshing libations and insect sprays to gather, and woe to the soul that doesn’t have at least two backup pairs of sunnies because crow’s feet only look good on Clint Eastwood. But pause one more time for the cause because your poor hair is going to get the worst of it if you don’t do your prep work before heading out in the heat. After all, you spent a small fortune on those tousled and effortless tresses this year; why let any of it fry and die on the vine, so to speak, when there are some really great products that can help you repair and/or treat summerdamaged hair?

1. A GIRL’S BEST FRIEND And if you’re enjoying a new summer hair color (or three) this season, amp up those lights high and low with a little sparkle and shine, courtesy of Redken’s Diamond Oil Shine Airy Mist. Beachy hair looks casual and improvised, but savvy sun worshippers know that it can be one of the most difficult looks to pull off without one’s hair looking dull and frizzy. After shampooing and conditioning, hold the spray about 6-10 inches away from your damp hair and give

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the whole head about five or six pumps, then gently finger comb or style loosely on low, slow heat.

The finished result should look as airy and bright as any surfer Cali babe, but with brilliant Texas shine. redken.com 2. FIGHT THE FRIZZ Everyone knows chlorine is the enemy of summer hair and almost impossible to avoid, but with a little insurance against the deleterious effects of this harsh chemical, you can keep ahead of the damage and come out smelling like a rose instead of the kiddie pool. Try the three-step suite of Proganix’s Pro-Series Hair Care Range and the hair cuticle itself is better protected against being stripped of color and healthy texture. The shampoo and conditioner products in this range are swimming in Ceramide 3, which will boost the cuticle’s protective layer against breaks and splits, and the pH factor found in the aloe vera ingredient helps seal the cuticle against frizz, as well as aid in detangling. proganixbeauty.com 3. QUELLE DAMAGE? Let’s face it. It’s high summer and you’ve tried your best to keep the sun from frying your

hair, but let’s suppose the worst has happened and you’re looking at a dried-out straw mess in the mirror. Even the most damaged mane of hair will benefit from a good old-fashioned mask treatment, and Pureology’s Strength Cure Restorative Masque has the right cocktail of amino acids to really get in there and repair weakened hair. Soothe your senses while soothing your hair with Pureology’s signature aromatherapy blend of lavender, honey peach and vanilla. pureology.com

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DID YOU KNOW?

Bananas are a leading ingredient to many a delicious summer cocktail—why not one for your hair? Combine onebanana and a tablespoon of olive oil are great for what ails your summer hair. Mash the two together, massage into your hair and tuck the whole bit into a shower cap for 30 minutes and voila! Bananas have tryptophan and potassium, which contribute to your hair’s overall shine and pH balance, so peel back a yellow one and enjoy!

JULY/AUGUST • 2015

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BE GOOD

recipe

FOR MARRIAGE

a

The two secret ingredients for a successful marriage.

recent survey asked 1,000 Americans what makes for a happy marriage. All sorts of ideas and concepts were mentioned, however, according to the marriage research, the predictable statements those surveyed provided such as equal division of household chores, double incomes, limiting how many children you had or being united on how you parented didn’t rank high. The marriage research did, however, uncover two very important ingredients that lead to marriage happiness and longevity.

According to marriage researchers, the two most important ingredients for marriage success and prevention of divorce are good, old-fashioned

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thoughtfulness (kindness) and generosity. The most important behaviors were rated according to importance: • Small acts of kindness toward each other.

• Expressing affection.

• Expressing respect.

• Forgiveness of one another.

• Generosity of expressing each of these and working together as a team rather than wanting it to be even or fair.

DEVELOPING A PLAN OF GENEROSITY AND KINDNESS IN YOUR MARRIAGE No matter how far your marriage has gone off track (providing there is no abuse), you can restore your marriage. Below is

my five- part plan to get your marriage back on track. Begin slowly and don’t gauge your success on your partner. Gauge it on how you feel being more generous and kind.

• Provide one small act of kindness per day. This can be expressed with words or maybe even keeping your mouth shut if you have nothing kind to say.

• Give at least one hug a day.

• Show respect once a day. It can be something as simple as asking your partner how they feel about something, or giving your partner space after a long, tiring day.

• Forgive your partner at least once a day. If they forgot to pick up something on your grocery list, it really is all right.

• After one or two weeks, begin being more generous with your acts of kindness.

I have never seen a couple in therapy who are kind to one another. Couples who are kind to each other don’t have marital issues. Kindness comes from an understanding that you are on the same team, and it isn’t about being fair or right—it’s about loving and wanting to share a life together. Divorce does not have to happen and it is very rarely the answer to finding peace.

MARY JO RAPINI Mary Jo Rapini is a Houston-based psychotherapist specializing in sex and relationships. In addition to being a speaker, author and TV personality, she shares her expert advice Tuesday mornings on Mix 96.5 and Friday mornings on Fox 26 Houston. For information, visit maryjorapini.com.

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list

2015 Equest Premier Celebration TEXAS HORSE PARK AT THE TRINITY • 4.25.15

Equest Mini Ambassadors and Equest Riders and Horses greeted 500 generous guests at the Southern soiree sponsored by Highland Park Village and presented by Jet Linx Dallas to support equine-assisted activities and therapies for children and adults with diverse needs.

Guests enjoyed a lively reception catered by Food Glorious Food, bid on spectacular auction items such as a 7 Night Cruise on a 96 foot yacht and two-stepped to The Ray Johnston Band. The event rounded up over $500,000 making this Equest’s largest fundraiser.

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Photographer | JASON JANIK

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9 GET ON THE LIST AT PRIMELIST@PRIME-LIVING.COM

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1 Dallas Mayor Mike Rawlings & Rowlett Mayor Todd Gottel 2 Ray Johnston 3 Karen & James Raydo, Susan Schwartz 4 Candace & Mark Tharp 5 Zoe Grall 6 Coley & Jennifer Clark 7 Lisa & Kenny Troutt 8 Jessica Nix, Clint Hale 9 Jan Strimple, Margo Keyes 10 Brent and Michelle Carreker, Connie and Denny Carreker

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Targets for Tourettes GREATER HOUSTON GUN CLUB • 4.24.15

Shots rang out when a posse of passionate philanthropists converged at the Greater Houston Gun Club for a hotly contested sporting clay shoot to benefit the Tourette Syndrome Association of Texas. After the clay shoot, guests were treated to an elegant dinner by REEF’s Executive Chef Bryan Caswell, an exotic live auction—featuring an African safari—and a tasteful display of boots by Lucchese, English Best shotguns by William & Son of London and custom belts and buckles from Maida’s Belts & Buckles. Raising over $120,000, the event hit the mark.

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Photographer | ALEXANDER’S FINE PORTRAIT DESIGN

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JULY/AUGUST • 2015

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parting

SHOT

game TIME

We hope that the exotic meat dishes in our “Topping the Texas Grill” feature (page 23) inspires you to have a summer filled with exotic travel, exotic drinks and of course, exotic meat inspired dishes!

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The photograph is of venison rollups by Y.O. Steakhouse Chef Proprietor, Tony Street.

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DINE OUT & DO GOOD! Houston Restaurant Weeks August 1 – September 7, 2015

Benefitting the Houston Food Bank OVER 200 PREMIUM RESTAURANTS SHOWCASING HOUSTON’S DIVERSE CULINARY PROWESS. SPECIALIZED PRIX-FIXE BRUNCH, LUNCH AND DINNER MENUS AVAILABLE. FOR A COMPLETE LISTING OF PARTICIPATING RESTAURANTS AND MENUS VISIT WWW.HOUSTONRESTAURANTWEEKS.COM ON JULY 15, 2015.

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THE HATCH COLLECTION These decadent cookies and crackers, featuring the coveted Hatch Chile pepper, are available for a limited time only at select specialty stores. Discover more deliciousness at SalemBaking.com. ~ s i nce 1 930~