Ten West Living sept/oct 2013 by Dante Klar Media Group

September/October 2013

Operation Comfort

A Dream of Belief and Healing

Fotoseptiembre USA 2013 An Insiderâ&#x20AC;&#x2122;s Story

Napa Valley

Food and Wine, A Perfect Pairing Ten West Living

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Traci Burton Director of Sales & Catering (210) 293-6110

Melanie Planas Sales & Event Manager (210) 293-6113

245 E. Commerce, San Antonio, Texas 78205 www.rioplaza.net

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CONTENTS

2013 SEPTMEBER/OCTOBER

GET FIRED UP AT SUMO

BUYING & DRINKING WINE

AN INSIDER’S LOOK

FALL IN LOVE

UNCORK A BOTTLE OF TEXAS WINE

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A DREAM OF BELIEF & HEALING

HD TV WITHOUT THE CORD

FOOD & WINE A PERFECT PAIRING

C OF INSPIRATION

AN INSIDE JOB

DATE BOOK

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elcome back to school. While the kids may mourn the loss of their summer freedoms, many are excited to get back to what they love: learning, growing and seeing their friends everyday. As we dive into this school year, I encourage you to learn what child is learning. See how you can engage on a deeper level with your child’s school. As hard as our teachers work, it is impossible to accomplish their goals without parents at home and at school supporting their efforts. Get out and learn something with your kids this month. Maybe it’s a refresher course in math or community outreach project. Let’s learn and grow together! Operation Comfort was started by Janis Roznowski, an American Airlines flight attendant who was part of a team transporting soldiers to and from the Middle East. Janis says, “Having had the great experience of being in the presence of some of the bravest men and women I have ever met, makes me realize that we can never do enough for them. I believe that our military men and women are truly our nation’s National Treasure. Now that they are wounded, we must do what we can for them.” And Janis is doing something amazing, building a dream of belief and healing. Fotoseptiembre USA has grown immensely since its inception in 1995, what was only a handful of exhibits and conferences, is now a full-fledged international celebration of photography. It is unique because it engages the San Antonio, the Hill Country and South Texas region as a community of integrated diversities, often creating surprising outcomes. Fotoseptiembre 2013 features several hundred artists in over 60 venues across the area. Which makes it very convenient to explore regardless of where you are. The best advice to make the most out of Fotoseptiembre 2013 is to open your eyes and let the artistic expression and exploration take over your soul. Breathtaking views abound at every turn; picturesque rolling hills planted with vineyards and wineries of every stature dot the landscape. Whether you are wine tasting, dining at fine restaurants, pampering yourself or just enjoying your stay at quaint bed & breakfast, Napa Valley is a slice of heaven on earth. We hope that you enjoy the magazine, Ten West Living is meant to be your publication and we encourage you to contact us with your recommendations or story ideas. We wan to hear from you about your business, family, events, inspiring student or anything else that is unique to our community. Thank you for allowing us to be apart of your home.

September/October 2013

Volume 2 • Issue 6

PUBLISHERS Patrick Klar patrick@tenwestliving.com Bill Dante bill@tenwestliving.com

EDITOR Patrick Klar patrick@tenwestliving.com

CREATIVE DIRECTOR Erich Lynch erich@tenwestliving.com

GRAPHIC DESIGNER Vernelle Lynch vernelle@tenwestliving.com

ADVERTISING Bill Dante bill@tenwestliving.com

CONTRIBUTING WRITERS John Griffin, Jennifer Broome, Bjorn Dybdahl, Basil Morris, Cesar X. Chavez, Lisa Dante, Cathy Cardenas, Jim Barker, Vernelle Lynch

CONTRIBUTING PHOTOGRAPHER Al Rendon

Advertising, Editorial and General Inquiries 110 Broadway, Suite 530 San Antonio, Texas 78205 210.807.3860 info@tenwestliving.com To Subscribe www.tenwestliving.com/subscribe.html

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Bill Dante Publisher

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Get

fired

Sumo This Japanese steakhouse delivers a memorable evening with knife juggling, eye-popping sushi rolls and attentive customer service.

by John Griffin • photos by Al Rendon When David Meltzer was in junior high school, he wanted to spend more time with his dad. So he went to work in his father’s restaurant, a Japanese steakhouse in Austin. He started by pouring sake for the bartenders and eventually worked his way up to where he could hand wash the spatulas, the forks and, most importantly, the knives of the teppanyaki chefs, who put on a tableside show each night for the customers as they prepared dinner. From dishwasher, he graduated to prep cook, then server, bartender, assistant manager and, finally, manager.

Fifteen years later, the 29-year-old is back working for his father, Brad Meltzer. But this time, the setting is San Antonio, and the restaurant is Sumo Japanese Steakhouse on I-10 near Callaghan. Sumo Japanese steakhouse offers an extensive array of teppanyaki dishes prepared to order in front of you as well as a lively array of sushi rolls and sashimi. “People love the variety,” David Meltzer says. “But they also love the consistency. So, we have a lot of locals who are regulars. We even have folks from Eagle Pass come in frequently.” After all, who can resist the fun of having a chef juggle knives in front of you while chopping a Black Angus rib eye aged in-house for the hibachi or watching shrimp tails being flipped onto the top of a chef’s hat? Brad Meltzer has been offering that thrill for years at his various Japanese restaurants, and now both father and son make sure that the excitement is always fresh for people. One way they do that is by making sure no two meals are presented in quite the same way. When David Meltzer hires a teppanyaki chef, his goal is not to make sure they all do the same show for each table. It is to find the special talent each one has to entertain and to use that to bring a meal alive for the customers. “I have some chefs that juggle and others that do tricks,” he says. “They all come with a different personality. It’s our job to get them to think on their own and develop their own show.” To be sure, there are a few common features, such as the great ball of fire that begins the preparation of each meal as the grill is cleaned or the volcano made out of an onion. The consistency of the meal is important. But so is stressing the individuality of each chef, because it makes his or her connection with anyone gathered around that table more personal and memorable.

Previous Page: Sumo Roll - shrimp tempura, cream cheese, cucumber and avocado topped with tuna, avocado, seaweed salad, ponzu tempura flakes and sesame seeds; Above: Volcano Roll - salmon, cream cheese and avocado, tempura fried and topped with jalapeno,spicy mayo and siracha;

Creating lasting memories is what helps the restaurant business thrive. At Sumo, it also helps reinforce the special nature of those visits planned around a birthday, anniversary, graduation or whatever you want to celebrate. “People are often celebrating something,” David says. “But you don’t

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have to come in just for a celebration. We’re always having fun. ” The birthday boy or girl, no matter the age, is generally given a Sumo hat to wear and the whole restaurant is usually drawn into applauding the occasion, thereby bringing everyone together in a greater feeling of goodwill. Birthday pictures are also posted on the restaurant’s Facebook page. Of course, Sumo’s staff is trained to recognize the signs that a customer or group of diners might want to be left alone to enjoy their meal in peace. The restaurant’s expression of fun could be in the form of a Chateaubriand, the menu’s most select cut of beef, or a lobster tail dinner. It might be a combination plate of chicken and steak or a bowl of udon noodles and vegetables. The lengthy menu offers plenty of pairing ideas, such as steak and shrimp or filet mignon and scallops, or it could be a single treat, such as Sumo New York Strip, Teriyaki Salmon or Tokyo Seared Tuna. It could also be an order from the sushi bar, which stands at the center of the elegantly understated restaurant, decorated largely in red and black with touches of white. It could be a glass of Fuji Apple sake, which is attracting a following

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because “it’s delicious on a hot day,” Brad Meltzer says. Or perhaps it’s a cucumber martini called a Zen Cooler or margaritas. For those who prefer wine, Sumo offers a carefully chosen list that partners well with the food, from the Wolf Blass Cabernet Sauvignon to go with that chateaubriand to the crisp, clean Kris Pinot Grigio that’s ideal with sushi. The restaurant’s sushi menu has grown beyond the expected California Roll and Philadelphia Roll to include some colorful combinations with artfully layered flavors. The Volcano Roll takes salmon, avocado and cream cheese that’s been deep-fried into a mouthwatering whole before slicing. Each piece is then topped with a slice of jalapeño for a lively kick while an explosion of spicy sauces, including sriracha and a fiery mayo, form a sunburst at the center of the plate. For those looking for a sushi roll with enough heat to linger long after the last bite, this is made for you. Also created for a local taste is the rich 210 Roll, featuring a mix of scallops, shrimp and crab pressed together with rice. A drizzle of a sweet and spicy sauce together with tempura flakes finishes it off in style. Too much spice for your taste buds? You may want to try the

Clockwise from Previous Page: Hibachi Grill Chef; Sashimi Deluxe; Tappanyaki style prepared on the Hibachi table - Sumo New York Strip, Sumo Lobster tail, Hibachi Grilled Shrimp and Oriental vegetables; 210 Roll - mix scallops, shrimp, and crab with sweet & spicy sauce topped with crabstick, eel sauce, spicy mayo and tempura flakes.

Sumo Roll, which combines shrimp tempura, cream cheese, cucumber and avocado into the roll before being topped with tuna, silky avocado, tangy seaweed salad and a sprinkling of sesame seeds. Most of the sauces used with these rolls and other dishes are all made in house, which the Meltzers prefer because it allows them the chance to adjust the seasoning to their diners’ tastes. So, they can control how much citrus is used in the ponzi sauce or how sweet to make the eel sauce. The soy sauce is not made in house, but the Meltzers have chosen a gluten-free brand, which more and more of their customers appreciate. (The soba noodles used are also gluten free, while regular butter can be substituted for the house garlic butter on request.) The staff members at Sumo go out of their way to make sure all customers’ allergies are accommodated. People are asked if there are any dietary restrictions when they make a reservation and then again when they sit down for dinner. David knows the importance of that first-hand. Though he has learned how to make sushi from the many chefs he’s worked with through the years, he cannot eat seafood.

are based on comments from customers. That’s why seafood, from scallops to sashimi, is wild caught. It’s why more TVs are being added, so diners can watch the Spurs in action. (Guard Tony Parker has been seen at the restaurant on numerous occasions when he’s not on the court.) It’s also why you’ll find comment cards with every check, so people can let the staff know how everything went. Plus, you’ll find Meltzer, in his general manager role, visiting tables to make sure all is operating smoothly. It’s a lesson that David has picked up from his father over the years. “I’ve always believed that you want to exceed their expectations,” Brad Meltzer says. Let Sumo show you how it does just that. Sumo Japanese Steakhouse 8342 IH-10 West (210) 541-8999 Open daily for dinner with lunch on Saturdays and Sundays www.sumosanantonio.com

Many of David Meltzer’s decisions concerning the operation of Sumo Ten West Living

SUMO E C I P E

Sticky rice Enough for 4 rolls Ingredients: 4 cups of medium grain rice 8 cups of water Sushi Vinegar: 2 cups white vinegar 1 teaspoon of salt 2 tablespoons white sugar Directions: Rinse rice and drain. Cover rice with cold water and let it soak for at least 2 hours or up to 24 hours. Steam the rice for about 15-20 minutes. Once the rice is finished add the prepared sushi vinegar, making sure to break up the rice making sure every grain has vinegar on it. Then cover and cool in the refrigerator for 30 minutes, stirring half way through.

volcano roll Makes 2 rolls Ingredients: 2 sheets of nori or seaweed paper 2 cups of prepared sticky rice 4 oz. or premium salmon thinly sliced into 1 oz. portions 1/2 of an avocado thinly sliced 4 oz. of cream cheese thinly sliced bamboo mat hot oil 8 slices of jalapeno spicy mayo siracha ginger wasabi Directions: Lay out each sheet of nori/seaweed paper. Spread a cup of rice over each, being sure to distribute evenly so that the sides and corners are covered. Flip the sheet over, with the rice side facing down. Lay two 1 oz. slices of salmon down the center. Next take two slices of cream cheese and line it against the salmon. Align two slices of avocado on the other side of the salmon. Now time to roll! Fold over the bottom onto the top and tuck it into the inside of the roll. Gently roll the entire piece to round out the shape. Next, use a bamboo mat to shape and compress the roll into a square. Do this by squeezing the sides and top of the roll until even. The next step is to fry the entire roll in

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hot oil in a medium sized sauce pan for 5-6 minutes or until golden. Once cooled down a bit, slice the roll into 8 pieces. Top each piece with a slice of jalapeno and drizzle the spicy mayo and siracha on top. Serve with ginger and wasabi. Hint: When cutting the roll into pieces, be sure to wet your knife for a smooth cut.

210 Roll Makes 2 rolls Ingredients: 2 sheets of nor or seaweed paper 2 cups of prepared sticky rice prepared crab mix 3 crab sticks shredded long ways eel sauce spicy mayo tempura flakes pickled ginger wasabi Crab Mix: 4 crab sticks shredded long ways 4 shrimp 4 scallops 1 tablespoon of chili powder 1 tablespoon of spicy mayo few drops of sesame oil Directions: First start the crab mix by boiling the shrimp and scallops. Once cooked, chop up the shrimp, scallops and crab. Next, fold all of the crab mix ingredients together in a bowl. Set aside. Now lay out each sheet of nori/seaweed paper. Spread a cup of rice over each, being sure to distribute evenly so that the sides and corners are covered. Flip the sheet over, with the rice side facing down. Now generously spread the prepared crab mix down the center of the sheet. Now letâ&#x20AC;&#x2122;s roll! Fold over the bottom onto the top and tuck it into the inside of the roll. Gently roll the entire piece to round out the shape. Next, use a bamboo mat to shape and compress the roll into a square. Do this by squeezing the sides and top of the roll until even. After the roll is shaped, place half of the shredded crab sticks on each roll. Use plastic wrap to compress the crab onto the roll tightly. Leave the plastic wrap on while you slice the roll to prevent any crab from falling off. Cut the roll into 8 pieces and remove plastic wrap. Drizzle with eel sauce and spicy mayo. Next top with tempura flakes. Serve with pickled ginger and wasabi. Enjoy.

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WINE IN THE 2 1 S T C E N T U RY by Cesar X. Chavez

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ine drinkers below the age of 40 have really no idea what the modern renaissance (1980-present) of wine drinking has brought to their tables and palettes today. I drank my first real serious wine back in 1973, in Napa, California when you could go visit wineries on the weekends, never having to face any crowds or any busy traffic down Highway 29. Many of the wineries would bring out cheese and fruit plates (at no charge!) to encourage you to sample their various wines, and as for having to pay for tasting these voluptuous varietals, was considered ridiculous at the time. Let’s explore this fascination of the wine world by going back to let’s say the 17th century. In the early part of the 17th century the aristocrats, people of means and nobility, mostly enjoyed wine. The lower classes did drink wine but it was not like the wine you and I know today. Poor vinification methods along with not using proper bottling procedures as we have today, made the wine taste, well, you know, just awful! Why did they drink something that just tasted terrible? If an ancient critic had etched a tasting note to describe the wine that most people drank, it might have read, “Wretched, horrible, vinegary, foul.” Yet people drank it anyway, because they had no choice. Other beverages like water and milk were disease ridden. Wine might have tasted awful, but alcohol was a built-in disinfectant. By the middle part of the 18th century, or should I say, the Enlightenment in the 18th century, a series of revolutions began that would transform our understanding of grapegrowing, wine production and wine storage and wine began to resemble what we now take for granted. Only then did the uppercrust of the wine drinking society, a minute group to be sure, begin to associate particular styles and qualities in wine with specific places, an early idea of terroir. And only then did astute wine drinkers begin to perceive that some wines could be appreciated intellectually and emotionally rather than just physically, and that the best wines conveyed a sense of balance, length and depth. Other changes occurred as well. As the water supply became safer, it was no longer neces-

sary for people to consume wine. It became a choice. One could savor rather than drink, and so wine had to become more appealing. Nonetheless, through the early 20th century the vast pool of wine could be divided into two groups: a small amount of fine wine, which appealed to discriminating tastes, and most other wines, cheap and plentiful but not very good and often pretty bad. Drinking better wine that could be appreciated might have been able to hit the masses if it weren’t for the phylloxera epidemic of the late 19th century, as it was bent on destroying most of the vineyards in Europe. And then to be followed by world wars, economic depression, a fashion for spirits and cocktails, which included Prohibition, wine rose again slowly in the second half of the 20th century. Even into the middle to latter part of the 20th century, there was a lot of bad tasting wine. Why did wine taste so bad for so long? As anyone who’s ever tried to make wine knows, exposure to air, to dirt and to a myriad of other substances can cause wine to spoil. Not that it’s really unhealthy, it just did not taste good. And so, for ancient and not-so-ancient winemakers, the challenge was, after fermenting grape juice into wine, to prevent the wine from spoiling. I remember those early days of my wine drinking, going through the racks and racks of wines looking and inspecting the various labels I had never seen or heard about. It wasn’t like today, like having the internet at your fingertips – punch in or scan the label, and instantly you have the information you desire. There was no Wine Spectator, Wine Enthusiast, or Wine Advocate, as a matter of fact, when I was out there searching and trying to develop my palate, so was Robert Parker, a neophyte at the wine game himself. When you bought a bottle of wine back then, you were taking a chance; after all, there usually wasn’t someone in the store that was wine-knowledgeable, like there is today. Especially buying European wines, such from Italy or Spain, where many of their wines just did not travel well, especially the whites – oxidized and rank. It took a lot of one’s hardearned money to find a good one, but boy if you did, you made sure you bought a case of it because it might be another long search

of buy and taste before you’d find another to please your palate. Back then, fine wine was, let’s say, rather inexpensive. For example, let’s say someone with a regular job in the early seventies brought home about $150 a week. Well, back then that person could purchase a Lafite-Rothschild of a recent vintage for about $20-25 a bottle. That’s basically 20% of his weekly paycheck. Today someone making $50-60,000 a year brings home, after taxes about $1,000 a week. A Lafite-Rothschild 2011 today will cost you in the range of $600-$700 per bottle, that’s basically 70% of your weekly paycheck. Why has wine gotten so expensive? Well it has and it hasn’t. The only wines that have had soaring ridiculous prices are the super elite wines such as the 1st Growth Bordeaux’s, Grand Cru Burgundies, Super Tuscans from Italy, and the elite Super named varietals from California. Normal everyday drinking wine has actually gone down in price in proportion to yesteryear and adding to the fact that the quality factor is now probably tenfold of what people drank back in the 1960’s 1970’s. Drinkers today do not realize how great they have it when it comes to purchasing wine. Today, because of modern vinification methods along with refrigerated transporting and refrigerated warehousing, one rarely will find a wine that was made badly or stored the incorrect way. In America, we have the best of the best in choosing any wine of any style of any price from anywhere in the world. We are also blessed with a multitude of wine publications, wine blogs and wine stewards, trained wine clerks to guide you in choosing a bottle of wine to suit a special dinner, special occasion or just as an everyday imbibing. I wish everyone one well with your wine drinking and wine experiences and maybe we’ll run into each other at some wine event or another. This concludes my writing on wines for the time being, since it’s never a wise thing to say “never”. Adios- Cesar X. Chavez

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8/6/13 10:18 AM

AN INSIDERâ&#x20AC;&#x2122;S LOOK F OTO S E PTIE M B RE

U S A

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by Vernelle Lynch FOTOSEPTIEMBRE USA has grown immensely since its inception in 1995. What was only a handful of exhibits and conferences is now a full-fledged international celebration of photography. It is unique because it engages the San Antonio/Hill Country/South Texas region as a community of integrated diversities, often creating surprising outcomes. FOTOSEPTIEMBRE USA is also in a more contemporary context an open-source festival. It fosters a plug-and-play approach in which anyone with talent and dedication can present their photographic works within the platform and context of an internationally recognized festival.

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PREVIOUS PAGE: Photographic Art by Thomas Dodd at Anarte Gallery; THIS PAGE CLOCKWISE FROM LEFT: In the Eye of the Sun by Geoff Winningham at COSAS; Wonder Worlds by Rebecca Dietz at the Southwest School of Art; Lâ&#x20AC;&#x2122;Altro Lato by Tess Martinez at REM Gallery

There are many fine photographic artists in South Texas who work side-by-side using traditional and non-traditional methods. Although the debate of the merits of film-based photography versus digital photography could go on forever, the FOTOSEPTIEMBRE USA festival organizers, all of whom are finessing their traditional approaches or experimenting with non-conventional technologies, are more interested in the wide range of images being created. This inclusiveness of the festival is the strength and significance of FOTOSEPTIEMBRE USA as a forum for the artists. Explore the world through traditional photographs, digital images, photography based works, photographic installations, alternative processes, and everything in between.

After 19 years of presenting FOTOSEPTIEMBRE USA, the festival organizers are setting higher standards and bringing their own notions of quality to the mix. Starting this year, the organizers will look at each exhibit more critically with the intention of presenting The Choice Awards to those artists and/or curators whose work and effort stands above the rest. Another first is that the Signature Exhibits will be presented on the SAFOTO Web Galleries. You will find the works of 16 international artists, curated by Michael Mehl (FOTOSEPTIEMBRE USA SAFOTO), Krzysztof Jurecki (an independent curator and critic from Poland), and Chang Chaotang (Taiwanâ&#x20AC;&#x2122;s premier photographic artist, filmmaker, and curator). Ten West Living

THIS PAGE CLOCKWISE FROM LEFT: La Sustancia De La Fotografia by Enrique Bordes Mangel at UNAM San Antonio; Innocent Age by Kathy Vargas at Rendon Photography & Fine Arts; Journeys by Angie Carney at the Carriage House Gallery.

FOTOSEPTIEMBRE USA features several hundred artists in over 60 venues across the area, which makes it very convenient to explore regardless of where you are. The Villa Finale Visitor Center, the San Antonio Museum of Art, Rendon Photography & Fine Art, and SAY Si are just a few in the downtown area, while UTSA, Gallery Nord, and AnArte Gallery are some that are spread throughout the city of San Antonio. FOTOSEPTIEMBRE USA takes place every September. Be sure to explore the eclectic scope of works on exhibition and maybe even take

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a piece of art or two home. My best advice to make the most out of FOTOSEPTIEMBRE USA 2013 is to open your eyes and let the artistic expression and exploration inspire you. All events are free and open to the public. For more information and complete exhibit details, visit www.fotoseptiembreusa.com.

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FALL in love by Lisa Dante

It’s hard to believe that the holiday season will soon be upon us in a few short months. It really isn’t a million degrees out there anymore. The mornings will be a bit cooler, and we’ll all be looking forward to the first cold front of the season. Bring it on, it’s time to start thinking about fall. LUXE LEATHER You can’t really call it a trend, as it always remains an important part of fall’s fashion landscape. Skip the traditional black leather jacket and opt for a jewel toned shade, maybe a deep blue or rich burgundy. Great leather pieces really never go out of style.

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Previous Page: Leather dress by Gianni Bini at Dillardâ&#x20AC;&#x2122;s in North Star Mall and The Shops at La Cantera; This Page: All items are available at Saks Fifth Avenue in North Star Mall.

THE TALL AND SHORT OF IT Of course, Iâ&#x20AC;&#x2122;m talking about boots. They will forever be a fall must-have. Over the knee styles remain undoubtedly strong, but the biggest style impact is the ankle boot. Paired with dresses skirts or leggings, kept close to the ankle, or even slightly above, they create a strong statement. What I particularly love about them is that you can take almost any fall outfit hanging in your closet from seasons past, and put on a pair of ankle boots, and your outfit is suddenly up to the moment fabulous.

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STATEMENT OUTERWEAR Oversized fall coats are here. No longer super fitted and structured, but rather loose fitting and free flowing. Choose a bold color, fun pattern, or unconventional shape. Just make sure your coat has that wow factor. WINTER WHITE Yes, you can wear white after Labor Day. Winter white is not a bold stark white, but rather a softer, creamier toned down version that some call egg shell or off white. It’s really elegant when paired with black, beige, or taupe. Here’s to fall and all that it has to offer. We San Antonians know that we can have a mild winter or sometimes a rather cold one. Either way, you’ll be ready….and looking good, I might add.

This Page: All items are available at Saks Fifth Avenue in North Star Mall.

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UNCORK A BOTTLE OF

TEXAS WINE by Vernelle Lynch

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he sun is rising, the air is brisk and a sense of peacefulness waifs over the Texas Hill Country. Take a deep breath and savor the fresh Texas air. Listen closely and hear the footsteps on the dirt, the joyous sound of laughter is right around the corner, where the winemakers and owners are rejoicing in the bountiful harvest. Harvest is complete; the fruit is on its way to be turned into fine Texas wine. This is a time to celebrate all that is Texas wine with Texas Wine Month. Texas has a long history of wine production. The Texas Hill Country American Viticultural Area (AVA) is the second largest in the United States and encompasses 15,000 acres spread over 22 counties. The Hill Country AVA is the stateâ&#x20AC;&#x2122;s best-known wine growing region, producing award-winning wines unique to the terroir. Spanish missionaries produced wines as early as the late 1600s. In 1875 T.V. Munson, a work renowned horticulturists and authority on grapevines, settled in Texas and recognized the hidden potential for wine grape production. In 1883 the first Texas winery, the Val Verde Winery in Del Rio, was founded. By the early 1900â&#x20AC;&#x2122;s there were 25 wineries in Texas. There are now over 200 wineries in Texas. Just recently, 10 Texas wineries were awarded top recognition in the prestigious San Francisco Chronicle Wine 2013.

Texas Wine Month has been held every October for 14 years. This excursion offers visitors the experience of a lifetime, a chance to sample a multitude of award winning wines, accompanied by lively music, delicious Hill Country cuisine and wealth of festive events. The Texas Hill Country Wine Month Kick-Off Tasting on October 4th from 6pm to 8pm is a brand new event added to the line-up this year. The Kick-Off Tasting is going to be at Fiesta Winery in Lometa, and will be a party in itself, featuring wine tastings, party favors, light appetizers and a casual, fun evening in the Hill Country. This is a wonderful time of year to celebrate Texas Wine Month, the days are starting to get cooler and the wineries are alive with events every weekend. The wineries offer cellar tours and wine tastings every day of the week. Tickets are only $25 for the Texas Wine Month Trail, or $40 for the trail and Kick-Off Tasting. Your ticket includes a minimum of one and up to three complimentary tastes at each winery, and a 15% discount on your wine purchases of three bottles or more. Use your ticket in one day, or all month long. Be sure to visit all 36 members, each one is a palate pleaser for sure! For a complete list of wineries, more information and to purchase tickets, visit www.texaswinetrail.com.

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D R E A M

O F

BELIEF & HEALING O P E R A T I O N

by Basil Morris

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C O M F O R T

Operation Comfort believes it is time to honor those who fought and died in Vietnam and to thank our Vietnam veterans for the difference they have made in the lives of those coming home today. We want them to know we honor and respect them and thank them for their service and dedication to our country and we have not forgotten their sacrifices. Enter Janis’ “rude” awakening. For a couple of years, Janis had been thinking about a way for our current military veterans to give back to those who served in Vietnam. She realized that all of our soldiers and veterans are very interested and enthusiastic about our military history. So after months of stewing and formulating, the idea of, “We’ll ride Vietnam” took shape.

ou know when an idea or dream is the right one when it scares you. That literally happened to Janis Roznowski, founder of Operation Comfort. “I was sleeping one night and shot out of bed from a dead sleep and said, ‘We’ll ride Vietnam!’” But first, a little back ground on this not so little brain child of Janis’. The main objective of Operation Comfort is to show our wounded men and women that they are appreciated, valued and respected. The focus is to provide rehabilitative therapeutic programs for them while they are recovering at Brooke Army Medical Center, in San Antonio. These programs are sled hockey, hand cycling, amputee surfing, Automotivation – a program where they can work on cars, woodworking, outings and a family financial assistance program which helps the families get over the financial burden they encounter while taking care of their loved one. Operation Comfort was started by Janis Roznowski, an American Airlines flight attendant who was part of a team transporting soldiers to and from the Middle East. Janis says, “Having had the great experience of being in the presence of some of the bravest men and women I have ever met, makes me realize that we can never do enough for them. I believe that our military men and women are truly our nation’s National Treasure. Now that they are wounded, we must do what we can for them.” And Janis is about to do something amazing. Two, of the many, programs offered by Operation Comfort have some incredible events coming up and Janis is attempting the impossible.

From March 28 through April 8, 2014 cyclists made up of the Operation Comfort Cycling Team, current military, veterans and civilians (spots are limited) will ride a distance of approximately 80-100 km per day with an H4H rating of “Challenging”. “We’re going to the battlefield,” says Janis, “it’s not going to be easy. If you want a comfortable tour, call Triple A. This is going to be a challenge.” In 2005 the cycling program was the first sports program Operation Comfort decided to take on. Since starting the program they have acquired 25 hand cycles, 17 road bikes, 2 recumbent bikes, 4 trikes and 1 quadcycle. They try to tailor the bikes to whatever is needed at the time so no one is left out. They’ve had various degrees of injured participants take part in this program from single, double and triple amputees, PTSD afflicted individuals, and even blind riders. The service members have taken part in various rides ranging from 10 miles all the way up to 420 miles. Team America is back in the states after tackling a 350 mile bike trek from Paris, France to London, England. The ride began on May 28th from the Eiffel Tower and ended at the Horse Guards Parade in London on June 2nd. They will relax now and take a couple weeks off before getting back to training for future rides, such as the Vietnam Honor Ride. One of the reasons this ride is so special is because what’s at the heart of it all. Working with Janis and Operation Comfort

The homecoming of our wounded troops today is a vast difference from the reception our Vietnam veterans faced when they returned home. How do you honor those who vowed: “Never again will one generation of Veterans abandon another”? How do you express gratitude to a group of Combat Veterans who changed how all of America treats her Veterans? A large part of this is because our Vietnam veterans have taken a vow that the reception they received will not happen to the wounded troops coming home today. You don’t have to scratch the surface very far to find a Vietnam veteran doing what he can to take care of our wounded.

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and within the individual’s community, each rider helps to sponsor themselves and a Vietnam veteran to go back and visit the areas they served with the hope of providing an opportunity of healing. But that’s not all. Operation Comfort hopes to raise the funds to pay for their passports, shots and to put a little in their pocket for spending money. This is a gift from the heart to the Vietnam veterans with nothing expected in return. This is not only a ride for honor but one of acknowledgment, respect and gratitude. As if the Vietnam Honor Ride wasn’t a big enough undertaking, simultaneously, USA Hockey announced that forward Josh Sweeney, defenseman Rico Roman and goaltender Jen Yung Lee of the San Antonio Rampage Sled Hockey Team have been selected to represent Team USA at the 2014 Paralympic Winter Games in Sochi, Russia from March 7-16, 2014. Sweeney, Roman and Lee all served in the United States Armed Forces and recovered from injuries at Brooke Army Medical Center in San Antonio. The USA national team will pay for the three players to go to the Paralympics but not their wives and children. Operation Comfort is raising funds for the wives, children, coaches and team members who have been a key support system since they first got on the ice. The San Antonio Rampage Sled Hockey Team is the first sled hockey team in the United States comprised of wounded service members. Operation Comfort started a sled hockey team in 2007 after realizing that their amputees wanted to play a full contact sport. So with the help of the Red River Valley Fighter

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Pilots Assn. and the Air Warrior Courage Foundation they raised the money for twenty sleds. They were fortunate to have Lonnie Hannah, a Paralympic Gold and Bronze Medal winner move into the San Antonio area where he happily accepted the role of our coach. The San Antonio Rampage Hockey Team was kind enough to adopt them and supply them with hockey gear. The Ice and Golf Center at Northwoods donated ice time and after five or six months of practicing they were on the tournament road. They have played tournaments in Chicago, Boston, Park City, Buffalo, Dallas, Austin, Houston, Minnesota, and St. Louis. The team has excelled in each game they’ve played and they will just get better and better. Each year Operation Comfort sends wounded sled hockey players to New York to try out for the USA National Team. Janis Roznowski couldn’t be more proud. It was Janis who breathed belief in these players and first gave them the vision that this was their destiny. “They fought for their country and now they’re going to play for their country. When the “Star Spangled Banner” is played it will be more meaningful to them because they’ve been in combat.” You may not be able to go to Russia or Vietnam, but you can help send others. You can give the gift of belief and healing to our Veterans. If you believe in these men and their cause and share a dream like Janis and Operation Comfort do, please go to www.operationcomfort.org and write “Paralympic” or “Vietnam” in the purpose box of the pay pal account. Checks may be sent in directly.

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f you’re old enough to remember television before cable, you may remember the infamous TV antenna. There was the “rabbit ear” version that was on top of your television and had to be moved around to pick up reception or worse you had to get your younger brother to stand there and hold on to it. They didn’t work very well and could be dangerous if you had the fifteen-foot tall ones on your roof that worked until it started raining, then some unlucky soul had to climb on the roof and move it around while someone from inside yelled back direction instructions.

ABOVE FROM LEFT: RCA ANT751; FV-HD45 FreeVision Digital HD Antenna; Channel Master CM3020

Well, thankfully things have improved. Along with HD television, you now have the option of HD antenna’s. With an HD antenna you can pick-up dozens of HD channels over the air without the cost of cable. These new HD antennas are perfect for beach or lake homes or even for the person who just wants to skip paying for cable. Unlike the old antennas, if you are able to pick up a channel it comes in as perfect HD. The new antennas are easy to install and many can be placed in the attic, while some need to be placed on the outside of the home. They are small and can be placed out of sight. There are several options on the market from the ClearStream 2V UHF/VHF Long Range Indoor/Outdoor DTV Antenna to the top rated RCA ANT751 and the Channel Master CM3020.

evision is broadcast in UHF or VHF, most are broadcast in VHF but we recommend antennas that receive both. You should look for an antenna that has a minimum range of 40 miles; some have a range of up to 60 miles. As with many new technologies there are tradeoffs. The longer the range in one direction the less 360-degree reception it will get. But all-in-all the new HD antennas are a vast improvement over the old “rabbit ears” of the past. Plus, they give you access to over-the-air HD television free. So if you feel it’s time to cut the cord, or should we say cable. HD television for your lake house may just be one small antenna away or if you live in an area where cable is not an option an HD antenna may be just the ticket. So grab that cold drink and hot popcorn and start enjoying HD Television today.

When purchasing an HD antenna keep in mind HD tel-

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Food and Wine A

P ERFECT

PA IR ING

NA PA

by Jennifer Broome

Blending culinary tastes, wine, and romance; it is a slice of heaven on earth. Through the layers of the geography, food, and wine, simply put in the tagline of Silver Oak, “Life is a Cabernet” in the Napa Valley.

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Clockwise From Left: Domaine Carneros; Silver Oak Cabernet Sauvignon; Pizza from Oenotri

As you head in to Napa, stop at Domaine Carneros. Perched on a knoll surrounded by 138 acres of vineyard-covered hills, it is a perfect spot to celebrate your visit with a glass of sparkling wine or pinot noir. The chateau-style building was inspired by the Taittinger-owned Château de la Marquetterie in Champagne, France. The tasting room is one of the few in Napa where you can enjoy table service in the elegant salon or on the terrace. Wines can be tasted in flights, by the glass, or by the bottle and paired with caviar and artisan cheese plates. Located in the revitalized West End area of downtown is Andaz Napa. With 141 rooms, it is a boutique hotel with an uncomplicated California vibe beautifully intertwined with luxury and technology. Their extraordinary hospitality begins as your host greets you with a glass of wine as you check in relaxing on the couches in the lobby. With the rich textures, warm woods, and earthy palette of moss green, Bordeaux red, and warm gray in the rooms, relax in your own Napa Valley private sanctuary. Each room features furnishing and accents with clean lines, hickory hardwood floors, and plush rugs. You will melt into the crisp luxury linens of the king-size bed with a chocolate leather headboard. The Eastern White marble bathroom is spacious and features an oversized walk-in shower with waterfall showerhead. Some of the suites have a large soaking tub and dual sided glass fireplace. Start your day at the Andaz Farmers Table. From organic smoothies to the sinfully good Baby Shrimp Panzella Benedict, there is an array of healthy and hearty breakfast options. If you just want to grab a coffee and pastry or want to enjoy a salad or sandwich in the middle of your daily adventures, stop over at the Mercantile Social. Their wine list is extensive, but their creative cocktails like the Minted Mule are worth the indulgence.

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Savor a glass of wine at Andaz Napa’s chic outdoor oasis. Eclectic pots, planters, and vine-covered niches surround the hardwood deck. With porch swings and comfortable lounge chairs, the Terrace is a perfect spot for a romantic moment or gathering with friends. Turn a chilly night into a cozy one by enjoying the glow of one of the fire pits. Take a jog or walk in the early morning as the fog hugs the hills around Napa. Downtown is filled with quaint boutiques, tasting rooms, bars, and restaurants. If you are there on a Tuesday or Saturday morning, May 1st through October 30th, walk over to the Napa Farmers Market next to Oxbow Public Market. It is filled with incredible produce and artisan goods grown from the region. For coffee, go local and stop in at Napa Valley Coffee Roasting Company where they specialize in small-batch roast. When you want a beer, head to Norman Rose Tavern across from Andaz Napa. It is a great neighborhood tavern with comfort food at affordable prices. Perfect shareable bites are the Truffle and Parmesan Fries and the “Franks Frito Burgers” of two sliders with pepper jack and avocado relish. Also across the street is Oenotri. The open kitchen is inviting, but if the weather is nice, dine al fresco on their patio. The menu is rustic southern Italian-inspired. The salami is handcrafted in house and the pasta is made fresh daily. Have your server help you pick out different salami done with everything from fennel seed and coriander to smoked paprika. The artisanal pizzas are out of this world. A wood-fueled Acino oven was imported from Naples for their authentic pizza Napolitano. Another causal Napa hangout popular with locals and visitors is Uva Trattoria & Bar. The menu features Italian regional food like the Handmade Gnocchi with Gorgonzola Reduction. Friday and Saturday nights you can

From Left: Dessert from Uva Trattoria; Andaz Napa

enjoy live music in the bar, which is open until midnight with a late night menu. Located on the bend of the Napa River is Angèle Restaurant & Bar. The classic French brasserie is in the historic 1890s ship chandlery now known as the Hatt Building. The patio overlooking the river is a perfect spot to enjoy the region’s climate and relaxed atmosphere. Two outstanding entrees are Tagliatelle with Nicoise Olive Tagliatelle and the Dorade Roti with Mediterranean Sea Bass. Save room for Crème Brûlée. I hear it is to die for. Cole’s Chop House is a “Classic American Steak House.” Sip a martini at the Honduran mahogany bar. Take advantage of great weather and dine on the patio. In the elegantly designed dining room, the open truss ceiling and Douglas fir floors are original to the 1886 hand-hewn stone building. Known for steaks, Cole’s also features Iowa pork, New Zealand lamb, and sustainable seafood. Start with the Chop House Caesar and Wedge Salad. Don’t pass up the family-style side of Sweet White Corn with Shallots, Rosemary, and Blue Cheese Compound Butter. Save a little room for one of Cole’s signature desserts like Bourbon Whiskey Bread Pudding. For a sophisticated, yet casual wine or dining experience, head over to Carpe Diem. With six beers on tap and over forty wines by the glass, it is a perfect place to try something new. Usual hits on the menu are the Soup of the Moment or Chef’s Selection of Tacos. You can always order “Carpe Style” by adding an organic poached duck egg with crispy pancetta to any plate. Got a sweet tooth? Wander into the Vintage Sweet Shoppe. Their chocolate covered wine bottles have been featured on the Food Network and

in Wine Enthusiast. A bottle of wine is shrink-wrapped then chocolate is applied by hand so the label remains showing. You strip off the chocolate and enjoy approximately a half-pound of chocolate with your bottle of wine. During a day of wine tasting, stop in the Oakville Grocery for a picnicstyle lunch or to grab some fabulous goodies to pair with a bottle of wine. Founded in 1881, it is the oldest continually operating grocery store in California. From produce to wine and cheese to charcuterie to baked goods, they feature the best products from farmers, artisans, and purveyors in the Napa and Sonoma Valleys. Made-to-order sandwiches and salads are perfect to enjoy at one of the picnic tables behind the store. A trip to Napa is not complete without a stop at Oakville Grocery. For lunch with a view, Auberge du Soleil is the place. The terrace dining features one of the best views in Napa. To soak up the panoramic views while dining on the most sought-after terrace in Napa, plan to arrive by 11:30am. The cuisine spotlights regional produce accented with Mediterranean flavors. This may surprise you but Auberge has the best burger in Napa and it pairs beautifully with the Pommes Frites with Aioli. “Fine wine is a reflection of place,” perfectly describes the finesse and elegance in the red meritage blended into Quintessa. The 280-acre estate was originally part of the Caymus land grant and purchased in the 1940s by George Mardikian, a high profile San Francisco restaurateur. In 1990, Valeria Huneeus purchased the property and christened it Quintessa, named for the five dramatic hills and five distinct microclimates of the property’s diverse geography that destined it to be the quintessential wine estate. Let the soft tropical fruit flavors of the Illumination tantalize your palette as you sip the Sauvignon Blanc from a shaded hill overlooking the

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Clockwise From Left: Darioush Winery; Flora Springs Wine Cellar; Dish from Auberge du Soleil

vineyards. Like the five grapes blended to make Quintessa one of the best wines in Napa, the view of the vineyards is one of the best in the Valley too. With its Persian influence, Darioush is distinctly different from any other winery in Napa. Known for its Bordeaux style estate wines, proprietor Darioush Khaledi said to winemaker Steve Devitt, “I want my wines like chamber music.” The harmonious blend of flavors in Darioush will truly be music to your mouth and nose. Darioush grew up in Shiraz, one of Iran’s prominent wine regions. In the late 1970s he moved to California and began a successful grocery store chain. The 95-acre Darioush Estate is his version of the ultimate vineyard estate. The crown jewel is the Darius II Cabernet Sauvignon that is velvety in the mouth as blueberry and cocoa flavors mingle with exotic spices with aromatics of violets and lavender. You will marvel at the architecture of the winery that begins with beautiful columns, ponds, and waterfalls as you walk up the stairs. Located at the base of the Mayacamas Mountains in the far northwest corner of the Rutherford appellation of Napa Valley is Flora Springs. The majestic stone cellar was an abandoned “ghost” winery that had fallen into decades of neglect with over-grown ivy and shifting rock walls. Flora Komes saw its beauty and in 1978 she and her husband Jerry started a family affair that has lasted for over three decades. The winery is named for Flora and the natural springs on the 650-acre property that have flowed uninterrupted even through periods of drought. Their signature wines Trilogy, Sauvignon Blanc “Soliloquy Vineyard” and Barrel Fermented Chardonnay are hand crafted artisan wines that can be enjoyed when they are young and vibrant or cellared to be cherished during a memorable moment.

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The quintessential exceptional Cabernet Sauvignon is the reputation Silver Oak has had for over 40 years. Extensively aged in American oak barrels and then in bottles, Silver Oak is one of the most food-friendly Cabs in the world. Founded in 1972, by Raymond Duncan and Justin Meyer, Silver Oak Cellars Cabernet Sauvignon is now the most requested Cabernet Sauvignon in America. Silver Oak is now owned solely by the Duncan family. The Napa Valley and Alexander Valley wineries boost the beauty of rolling hills and sprawling vineyards. From simply dropping in for a taste of the current release wines to enjoying a special food pairing with Winery Chef Dominic Orsini, you feel like you are stepping into the Duncan’s’ home as you experience the hospitality of their winery family. The elegance and subtlety of berry and currant fruit, oak, tobacco, and herbs easily make Silver Oak a Cabernet Sauvignon that can be enjoyed upon release or preserved for at least a decade. Twomey is Ray Duncan’s middle name and under that label they produce the Twomey Merlot that entices the nose with black cherries and violets then finishes with notes of nutmeg and dark chocolate and the Twomey Pinot Noir which marries dark berries and cherries with a subtle hint of mocha. During a visit to Silver Oak, start with a refreshing glass of Twomey’s newest addition, Sauvignon Blanc. As you sip a glass on the terrace, soaking up the view of the expansive vineyards, you will delight in the blend of guava and tropical notes with mineral elements. Just as you meander through the aromas, flavors, and structure of a glass of fine wine, meander through Silver Oak taking in every element as you work your way up to the cremede-la-creme Cabernet Sauvignon. Relish in the moment as you soak up the beauty of Napa and raise your glass to a journey through the Napa Valley layered in aromatics, flavors, and tastes. After all, “Life is a Cabernet.”

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C of Inspiration The Power of Forgiveness Part 2: Lear ning to Forgive Ourselve by Cathy Cardenas

“ F o r g i v e n e s s i s a p o w e r f u l t h i n g . . . E s p e c i a l l y w h e n y o u f o rgive yourself.” C. Cardenas recently wrote a column on the power of forgiveness and the importance of pardoning other people in our lives. After the column came out, a lot a people asked me why I did not talk more on the importance of selfforgiveness. After so many had asked me this question, I decided it was time to write a second part of this topic - focusing specifically on the power we have when we love and forgive ourselves. So many of us today have struggles with self-worth and self esteem that stems from not being lenient with our shortcomings and wrestling with our past mistakes. I was told once that the final Day of Judgment would be a walk in the park compared to how hard we judge others and ourselves. I know for me this was very true for a long time; not being able to forgive myself kept me from the real happiness I sought for. Sometimes self-love and self-compassion are the hardest virtues to attain. I hope what I write reaches down deep into the depths your spirit and helps you discover your self-worth again. Before getting too much into this, I want you all to try an exercise. I want you to place your hand over your heart and close your eyes. Now tell yourself that you are amazing, beautiful, a good person, and that you deserve happiness. How do you feel? Was it easy to say these words to yourself and actually believe them? Maybe a number of you got a little emotional because it’s not often we take the time to tell ourselves this. When I did this for the first time, I became eerily sensitive and had to wonder why I felt like I was not worthy of love and joy; at some point in my life I had subconsciously believed that I was not worthy of happiness and it led me to sabotage some critical things in my life such as career opportuni-

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ties and relationships. I eventually started to expect that this was my burden on earth and that I just was not worthy of enjoying life, or accepting the pleasures that accompany this delicate existence. Throughout my journey, and as I began to understand the power of God’s love for me, I started to understand the great need to forgive and love myself. As I pondered on this, I knew I was certainly not the worst person in the world; my sins were minor compared to some of the crimes that take place in our society. I wanted to seek an answer to the question: ‘Why can’t we forgive ourselves and what happens when we don’t?’ I know that often there is anger and despair that consumes us when we can’t forgive others, and I finally realized that the same thing happens to us when we can’t forgive ourselves. For those of you hurting out there, I want to share some advice and ideas with you that will hopefully help you learn this self-love and forgiveness so you can be a happier, more loving, and stronger person. One of the crucial keys to self-forgiveness is self-acceptance. You must accept that you are not perfect and that you never will be; but even more, know that you are not supposed to be perfect in all things in our life. Know that you are perfect in your own special way and that is good enough. Next you need to understand what forgiveness really is and its importance for personal growth. Letting go of past offences from others will also help you learn to forgive yourself. Often we don’t stop to think about what the consequences of our actions are in life. When choosing not to forgive ourselves it also has consequences. We become stuck in the past and stifle our growth - eventually

it takes a toll on us emotionally and physically. We are supposed to learn from our experiences and mistakes - so accept them, learn from them, and let them go. Another aspect of letting go is letting go of others’ expectations of us. You can’t please everyone and you never will. So stop trying! Punishing ourselves for past mistakes obviously impedes our ability to forgive ourselves. It’s okay to say I’m not perfect. I made a mistake and now I’m moving on! Remember that just because we forgive others and ourselves does not mean that we are forever immune from self-assessment or correction, or even future errors. It just means that we can’t let everything weigh us down so much that growth is halted. We will continuously make mistakes in this life. It can’t be avoided - so learn to embrace your imperfections, forgive, and love…you! I know that if you will be positive, grateful, compassionate, and have God in your life, you will be so filled with happiness that you won’t have much room for anything negative. You will automatically be filled with love and self-worth. In order to bring this important and permanent change into our lives we must find ways to forgive and then practice it in our lives. Tell yourself daily affirmations like: ‘I am not perfect, but I’m getting more compassionate all the time’, or, ‘I am a good person and will try each day to become better’. Some people like to journal these affirmations and others may write it on their mirror to remind themselves each day. However you choose to do it, just choose to start today. Let go of the past, love yourself and embrace your future. God has something great in store for you - be strong and have faith in Him.

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Artfully Inspired Cuisine

Partnering with Community Supported Agriculture, local ranches and the sourcing of seasonal line-caught seafood our ever evolving menu features tantalizing cuisine blended from the best naturally nurtured fare - especially for you. The result is seasonal, fresh fare with distinct, profound ďŹ&#x201A;avor. Satisfy your palette with hand-picked wines from the resortâ&#x20AC;&#x2122;s sommelier. Elevate your dining experience with our artfully inspired ambiance and commanding views of the Texas Hill Country sunset. Experience dinner nightly from 6:00 p.m. - 10:00 p.m. by calling 210.558.6500 for reservations or visit westinlacantera.com/dining.

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THE WESTIN LA CANTERA HILL COUNTRY RESORT 16641 La Cantera Parkway | San Antonio, TX 78256 210.558.6500 | westinlacantera.com

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JOB AN

IN SID E

by Jim Barker

Some time ago, one of my students came in for his last lesson of a five-lesson series. “How are you hitting it Bob?” I asked. “Great!” he replied. “I am hitting the ball farther and straighter, but it doesn’t work on the golf course.”

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asked Bob to explain. See if Bob’s frustrating experience sounds familiar. Before he played, Bob went to the practice range to hit a few warm-up shots. Smooth swings and nice shots signaled great things to come. Confident, he could not wait to get to the first tee. Unfortunately, his first shot looked nothing like the ones just executed on the practice tee. He felt as if someone had shot him with a stun gun in the middle of his swing causing his ball to careen wildly off-line. The rest of his round followed the same erratic pattern. “I don’t know why I ever took up this tortuous sport” Bob reflected. “After all, this is supposed to be relaxing, right? Then why does a round of golf feel like being water-boarded by the golf course? I just don’t know what’s wrong?” My guess is that many of you are nodding your heads right now. You, too, just like Bob, have wondered if you suffer from Multiple Swing Disorder. So what do you do after one of these soul-twisting times on the golf course? That’s right, you head for the practice range to fix your ailing swing or even take a lesson for some needed help. You start hitting it better, and then it is back to the links only to repeat the same excruciating experience. And the cycle continues. Do not feel alone. Even the guys you see on television on Sunday afternoon share your experience. This is common to us all. You may be surprised to learn that we have a lot in common with the Apostle Paul. What is that you may be wondering? Well, I’m guessing Paul must have been a frustrated golfer to write “For that which I am doing I do not understand; for I am not practicing what I would like to do, but I am doing the very thing I hate.” Who of us hasn’t wondered this? What keeps us from doing that which we want to do—that which I just proved on the practice range I know how to do? Good grief! What is going on? What I learned from my own painful and expensive experience as a professional golfer is that I was trying to fix an internal problem with an external solution. I finally asked myself one day, “Okay Jim, you hit the ball fine on the practice range and then terrible on the golf course. Did you lose your swing on the short walk to the first tee in a time span of fifteen minutes or did something else keep you from

swinging the way you know how to swing?” I admit I am a slow learner, but that question started me thinking about what I had been doing all my life. We all have what might be called our “outer game” consisting of what we do physically and mechanically in our swings. We also have what may be called our “inner game” consisting of our thoughts, attitudes and feelings. We can have a good “outer game” that will never work on the course and especially in competition if we have a poor inner game. Most of us try to fix the outer game when it’s an inside job all along. Make no mistake, we need good fundamentals and all of us can improve our swings, but it’s all an exercise in futility on the golf course if our inner games are failing. So what about Bob? Bob was, as usual, hitting beautiful shots on the practice tee, so I immediately invited Bob to play a hole or two to show me what happens on the course. Bob hit his tee shot down the first fairway leaving himself about one hundred forty yards to a center cut pin. “What do you think?” I asked Bob. “Well, there is a ditch in front of the green, a lake to the right and a big bunker to the left of the green” Bob replied. “Bob, you have just seen everywhere you don’t want the ball to go. Now I guess you are going to try to not hit it there. Is that right?” “Yes” answered Bob. “Bob, we need to take a new approach. Where do you want the ball to go?” “Left center of the green just short of the hole” Bob declared. “Good. Let me walk you through this, and do what I say as I say it. Start from behind the ball and focus on where you do want the ball to go. Walk to the ball aiming the clubface to your intended target. Take your grip. Take one look at your target. Make a smooth swing.” Bob followed my instructions perfectly, and to Bob’s amazement the ball flew straight to the center of the green. Golf lessons for life: Remember to look at the target just in case you want your ball to go there. Don’t try to fix an internal problem with an external solution. Know where the source of the problem is, and solve it there. It worked for Bob. It’s worked for me. It worked for Paul. I hope it works for you.

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DATE BOOK

SEPTEMBER/OCTOBER

2013 COMEDY

MUSIC

Bill Blur September 13 Lila Cockrell Theater 200 East Market St. www.ticketmaster.com

Chris Isaak September 6 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

Dennis Miller September 27 Lila Cockrell Theater 200 East Market St. www.ticketmaster.com Weird Al Yankovic October 18 Majestic Theatre 224 East Houston Street www.majesticempire.com

800-745-3000

210-226-3333

FAMILY People en Espanol Festival September 1 Illusions Theater at the Alamodome 100 Montana Street 800-745-3000 www.ticketmaster.com Alzafar Shrine Circus September 12-15 Freeman Coliseum 3201 East Houston St. www.ticketmaster.com Diavolo Dance Theater October 5 Lila Cockrell Theater 200 East Market St. www.ticketmaster.com Cinderella October 10-13 Lila Cockrell Theater 200 East Market St. www.ticketmaster.com

800-745-3000

Yamato Drummers of Japan October 27 Lila Cockrell Theater 200 East Market St. 800-745-3000 www.ticketmaster.com

Ten West Living

Joe Ely Band September 7 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com Robert Earl Keen September 7 Floore’s Country Store 14464 Old Bandera Road Helotes, Texas www.liveatfloores.com

Otmar Liebert September 15 Majestic Theatre 224 East Houston Street www.majesticempire.com 830-606-1281

830-606-1281

210-695-8827

1964…The Tribute, #1 Beatles Show September 7 Majestic Theatre 224 East Houston Street 210-226-3333 www.majesticempire.com Iron Maiden September 10 Austin 360 Ampitheater 512-301-6600 9201 Circuit of the Americas Blvd Austin, Texas www.circuitofhteamericas.com Lyle Lovett September 11 Majestic Theatre 224 East Houston Street www.majesticempire.com Lisa Marie Presley September 13 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com Hayes Carll September 14 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

210-226-3333

Maroon 5 September 18 Austin 360 Ampitheater 512-301-6600 9201 Circuit of the Americas Blvd Austin, Texas www.circuitofhteamericas.com Josh Abbott Band September 20 Floore’s Country Store 14464 Old Bandera Road Helotes, Texas www.liveatfloores.com Men Of Soul September 20 Lila Cockrell Theater 200 East Market St. www.ticketmaster.com

210-695-8827

800-745-3000

Michael Jackson Tribute: The Ultimate Thriller September 20 Freeman Coliseum 3201 East Houston St. 800-745-3000 www.ticketmaster.com Reckless Kelly September 20-21 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

830-606-1281

Hal Ketchum September 27 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

830-606-1281

Miranda Lambert September 27 Austin 360 Ampitheater 512-301-6600 9201 Circuit of the Americas Blvd Austin, Texas www.circuitofhteamericas.com

830-606-1281

DATE BOOK

SEPTEMBER/OCTOBER

2013 Beach Boys October 7 Majestic Theatre 224 East Houston Street www.majesticempire.com ZZ Top October 8 Majestic Theatre 224 East Houston Street www.majesticempire.com The Mavericks October 10 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

210-226-3333

Todd Snider October 25-26 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

830-606-1281

Peter and the Starcatcher October 22-27 Majestic Theatre 224 East Houston Street 210-226-3333 www.majesticempire.com

SPORTS

210-226-3333

2013 Sage Music Festival October 26 AT&T Center One AT&T Center Parkway 800-745-3000 www.ticketmaster.com

830-606-1281

Switchfoot October 27 Laurie Auditorium 715 Stadium Drive www.ticketmaster.com

800-745-3000

University of Texas at San Antonio NCAA Football Oklahoma State Cowboys September 7 University of Houston Cougars September 28 Rice University Owls October 12 University of Alabama October 26 Alamodome 100 Montana Street 800-745-3000 www.ticketmaster.com

Emmylou Harris & Rodney Crowell October 11 Gruene Hall 1281 Gruene Road 830-606-1281 New Braunfels, Texas www.gruenehall.com

San Antonio Silver Stars WNBA BasketStraight No Chaser: ball Under the Influence Tour Tulsa Shock September 8 October 30 Atlanta Dream September 15 Majestic Theatre AT&T Center 224 East Houston Street 210-226-3333 One AT&T Center Parkway 210-444-5050 www.majesticempire.com www.sarampage.com

Los Lonely Boys October 12 Gruene Hall 1281 Gruene Road New Braunfels, Texas www.gruenehall.com

Willie Nelson & Family October 30 Floore’s Country Store 14464 Old Bandera Road Helotes, Texas www.liveatfloores.com

Bon Jovi October 15 AT&T Center One AT&T Center Parkway www.ticketmaster.com Michael Buble’ October 19 AT&T Center One AT&T Center Parkway www.ticketmaster.com

830-606-1281

PERFORMING ARTS 800-745-3000

800-745-3000

33rd Annual Tejano Music Awards October 19 Illusions Theater at the Alamodome 100 Montana Street 800-745-3000 www.ticketmaster.com Avenged Sevenfold October 20 AT&T Center One AT&T Center Parkway www.ticketmaster.com

210-695-8827

Florida Panthers vs Dallas Stars NHL Hockey September 20 AT&T Center One AT&T Center Parkway 800-745-3000 www.ticketmaster.com

800-745-3000

San Antonio Scorpions NASL Soccer Carolina RailHawks September 21 The Book of Mormon Atlanta Silverbacks October 5 September 18-29 FC Edmonton October 13 Majestic Theatre New York Cosmos October 26 224 East Houston Street 210-226-3333 Toyota Field www.majesticempire.com 5106 David Edwards Drive 800-745-3000 www.ticketmaster.com San Antonio Symphony presents Pictures at an Exhibition LOCAL FLAVOR October 4-5 Majestic Theatre Kendall County Fair 224 East Houston Street 210-226-3333 September 1 www.majesticempire.com Kendall County Fair Grounds 1307 River Road 830-249-2839 San Antonio Symphony presents www.kcfa.org Symphonic Dances October 11-12 A Night of Timeless Glamour Majestic Theatre September 5 224 East Houston Street 210-226-3333 The Shops at La Cantera www.majesticempire.com 15900 La Cantera Pkwy 210-582-6255 www.theshopsatlacantera.com

Ten West Living

DATE BOOK

SEPTEMBER/OCTOBER

2013 Canstruction September 9-21 North Star Mall 7400 San Pedro Ave www.northstarmall.com

210-340-6627

Taste of the River Walk September 10 Varios locations throughout downtown www.thesanantonioriverwalk.com 2nd Saturday Art & Wine September 14 Galleries throughout Boerne 830-833-0621 www.secondsaturdayartandwine.com

Moondance Summer Concert Series September 21 Court Jesters Cibolo Nature Center 140 City Park Road 830-249-4611 www.cibolo.org

Tour For Children September 14 El Chaparral Mexican Restaurant  15103 Bandera 210-878-5271 www.tourforchildren.org

Jazz’SAlive September 21-22 Travis Park 301 E. Travis www.saparksfoundation.org/jazzsalive.html

Boerne Market Days September 14-15 Main Plaza 100 North Main 210-844-8193 www.boernemarketdays.com

San Antonio Stock Show and Rodeo 18th Annual BBQ Festival and Cook Off September 27-29 AT&T Center One AT&T Center Parkway 800-745-3000 www.ticketmaster.com

International Accordian Festival September 14-15 La Villita 418 Villita St. www.internationalaccordionfestival.org FOTOSEPTIEMBRE USA 2013 Innocent Age and Stitching Time September 6-October 4 Rendon Photography & Fine Art 733 S. Alamo 210-288-4900 www.alrendon.com FOTOSEPTIEMBRE USA 2013 Journeys September 14-30 The Carriage House Gallery of Artists 110 Rosewood Avenue 830-248-1184 Boerne, Texas www.carriagehousegalleryofartists.com www.fotoseptiembreusa.com

FOTOSEPTIEMBRE USA 2013 In The Eye of the Sun September 14-October 11 COSAS 1109 South Main Street 830-249-1500 Boerne, Texas www.cosasonline.com www.fotoseptiembreusa.com

Ten West Living

The Key to the Hills Rod Run October 11-13 Main Street 830-755-8226 www.prideoftexasstreetrods.org 2nd Saturday Art & Wine October 12 Galleries throughout Boerne 830-833-0621 www.secondsaturdayartandwine.com Boerne Market Days October 12-13 Main Plaza 100 North Main 210-844-8193 www.boernemarketdays.com The Texas Hill Country Invitational Art Show October 18-20 Cana Ballroom at St. Peters church 202 W Kronkosky Street www.boerneprofessionalartists.com

The Shops at La Cantera Art Festival October 18-20 The Shops at La Cantera 15900 La Cantera Pkwy 210-582-6255 www.theshopsatlacantera.com Chocolate and Wine Festival of Texas October 19 Kendall County Fair Grounds 1307 River Road www.chocolatefestivaloftexas.com Sip, Savor & Shop October 19 The Shops at La Cantera 15900 La Cantera Pkwy 210-582-6255 www.theshopsatlacantera.com Moondance Summer Concert Series October 19 One Minute to Midnight Cibolo Nature Center 140 City Park Road 830-249-4611 www.cibolo.org Garden Party October 20 The Shops at La Cantera 15900 La Cantera Pkwy 210-582-6255 www.theshopsatlacantera.com Dine & Wine BoerneFest October 21 Little Gretel Restaurant 512 River Road 830-331-1368 www.dineandwineboernefest.com Harvest Moon Celebration October 26 Boerne Visitors Center 1407 South Main 830-249-7277 www.harvestmooncelebration.com Boerne Concert Band October 27 Boerne High School Auditorium 1 Greyhound Lane 830-249-7502 www.boerneconcertband.org

Ten West Living

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Monday - Friday 9am to 7pm Saturday 9am to 6pm 60 Ten West Living

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