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Contents december
On the Cover recipe for 82 the success
Sharon Watkins, owner of Chez Zee, found a way to have her cake and eat it too. By Molly McManus.
Feature & dash 90 dine Eating your way through the city one dish at a time. By Kristi Willis.
Photo by Annie Ray.
B:10.5”
S:9”
T:9.5”
austinwomanmagazine.com 15
Contents december
64 on the scene
gourmet
26 5 things you must do this month
64 entertaining Entertain like a pro.
28 spotlight event The Trail of Lights. 30 philanthropy
Dancing with the Stars.
32 Around town Photos from Austin events.
savvy women
68 winter treats Warm up with these cozy winter favorites.
104 budget-friendly Eight frugalista shopping tips.
106 all the right questions Brand director Allyson Young.
70 dining The Russian House.
108 personal best Tracy Claros’
36 Horoscopes Happy birthday, Sagittarius.
74 guilty pleasure Gingerbread cocktail.
toffee-tinged success.
must list
to your health
112 last word A special evening in Paris.
38 editor picks
76 fitness Dancing with the Stars.
40 on the bookshelf Fireside reads.
78 wellness Healthy holiday eating.
50 travel Close-in family getaway.
opposite sex
style
98 memo from JB Saving by spending.
on the cover
54 syle Sharp, sexy winter fashion.
100 simply irresistible
Photo by Annie Ray.
62 beauty Expert Q+A with Kate Merrick-Smith.
102 Relationships Taking him back.
16   Austin Woman d e c e m b e r 2 0 1 2
Doug Guller.
Makeup by Lauren Lumsden, Rae Cosmetics, 512.320.8732. Styling by Katie Borges.
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Volume 11, issue 4 Co-Founder and Publisher
Melinda Maine Garvey vice president and Co-Publisher
Austin’s Most Elegant Furniture Consignment Showroom
Christopher Garvey Co-Founder
Samantha Stevens Executive Editor
Deborah Hamilton-Lynne Art Director
Victoria Millner ad designer
Jennifer Day art assistant
Kristen Bramblett marketing and operations director
Sadie Barton marketing and operations associate
Arielle Levy lead Account Executive
Katie Lesnick Account Executives
Erin Bracken, Kimberly Sanderson, Charmie Stryker, 512.328.2421 associate editor
Molly McManus contributing editor
Julie Tereshchuk copy editor
Chantal Rice Contributors
Rudy Arocha, Sadie Barton, Malia Bradshaw, Jill Case, Stephen Paul Connor, Kimberly Davis, Allie Eissler, Julie Evans, Michelle Fitzgerald, JB Hager, Kate Hector, Chrissie Jarrell, James Jeffrey, Cathy Johnson, Caleb Kerr, Eric Leech, Deborah Mastelotto, Shannon McIntyre, Molly McManus, Rachel Merriman, Vicky Oliver, Evan Prince, Meng Qi, Sarah Quatrano, Annie Ray, Shelley Seale, Erica Todd, Kristi Willis, Leigh Anne Winger, Natalie Yerkovich Interns
Katie Borges, Malia Bradshaw, Kate Hector, Meng Qi, Leigh Anne Winger Austin Woman is a free monthly publication of AW Media Inc. and is available at more than 1,150 locations throughout Austin and in Lakeway, Cedar Park, Round Rock and Pflugerville. All rights reserved. For submission requirements, visit awmediainc. com/contribute. No part of the magazine may be reprinted or duplicated without permission. Visit us online at austinwomanmagazine.com. 512.328.2421 • 3921 Steck Ave., Suite A111, Austin, TX 78759
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“ ‘You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you—always.’ ” –Julia Child, My Life in France Let’s just get it out there: I love food and everything that goes with it. I love planning meals and dinner parties, I love to cook, I love to eat, I love to go to restaurants and let someone cook for me, I love trying new recipes and dishes, and I love the ritual of traditional holiday meals and the camaraderie of sharing a meal with friends. James Beard once said, “Food is our common ground, a universal experience.” And I agree. When I travel, I try to always find a local restaurant, a hole in the wall with exceptional food where I can eat at the neighborhood hangout and share far-ranging conversations as we break bread. For me, food is inexorably tied to laughter, conversation, creativity and broadening my horizons. So you can imagine my joy when we decided to tie the holiday issue to food. For this issue, we strove to create a beautiful thing: a memorable issue filled with memorable people, stories, recipes and traditions, something that might stay with readers even after they had “ingested” the contents. This month, we are serving up a five-course meal. The first course is an introduction to one of Austin’s most beloved and iconic restaurateurs, Sharon Watkins of Chez Zee. There is certainly nothing bland about this first course, and if you don’t rush to reserve either a table or a dessert to bring home after reading all about her, you are missing out on a true, original Austin treat. For our second course, we enjoy a foodie fantasy: a progressive dinner of courses selected by Kristi Willis to showcase her choices for the best of Austin in 2012. Try one course. Try them all. Our third course offers up a buffet of ideas, tastes and temptations. Whip up a seasonal cocktail or settle in with biscotti and hot chocolate, explore a new Russian restaurant, learn to eat healthy, entertain like a pro and salivate as you read about Austin’s delectable food venture, Sticky Toffee Pudding. The fourth course is filled with holiday traditions for you to continue or to institute. Salute! The Trail of Lights is back, Ballet Austin’s The Nutcracker celebrates its golden anniversary and music fills the air at the holiday singalong, the Armadillo Christmas Bazaar and Conspirare Christmas. Just a short drive down I-35 but a world away, San Antonio celebrates the holiday season with magical holiday traditions all its own. And who could forget New Year’s Eve? Our picks will help you ring in 2013 in style. Finally, the icing on the cake. For our fifth course, we pay homage to one guilty pleasure all women will admit to desiring in one form or another: 007—Bond, James Bond. In celebration of 50 years of cinematic Bond, we searched for our hometown man of mystery and his lovely Bond girls, and decked them out in high style. The result is a fashion feast certain to satisfy the most sophisticated of palates. Serve up your own feast for the holidays. Make it memorable and a thing of beauty that will stay with you always. We would love to hear about your traditions and your epicurean favorites—restaurants, dishes and drinks we might have missed. As we bid farewell to 2012, we wish you and yours all the best. Cheers and happy holidays!
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deborah hamilton-lynne Executive Editor
Photo by Korey Howell.
From the Editor
net
Bur
Rd
Contributors shannon mcintyre has been shooting magazine and advertising photography for 20 years, and has split her career between Austin and the San Francisco Bay area. Forbes Magazine, Food Arts, Whole Foods and Lands’ End are a few of her more well-known past clients. “Photography is a way for me to preserve little slices of life,” Shannon says. Her subjects are usually people, but being a cook, she has a great interest in food and food-related topics. Her contributor photo was taken on a recent trip to the Hill Country during a stop to photograph some Longhorns. Shannon is also a music lover, gardener and mother of a 4-year-old. Annie Ray was born in Lewisville, TX. She grew up in an Italian-Jewish family and moved to Austin three years ago after graduating from the University of North Texas with a bachelor of fine arts in photography. Annie has always loved photographing people. One of her gifts as a photogratpher is her ability to capture a moment in someone’s life in the images she produces. Some of her favorite things besides photography are her 20-pound cats, Christmas, gummy bears and astrology. For this issue, Annie photographed Sharon Watkins. You can find the story on Page 82. molly mcmanus is a born-and-raised Seattleite who’s made her home in the Live Music Capital of the World, loving the city as well as her position at Austin Woman as associate editor. Working in and out of restaurants for eight years, she was excited for the opportunity to write about this month’s cover woman and restaurant owner, Sharon Watkins, and of course, to gorge on all the delicious food Watkins was so gracious to share. After three amazing interviews, she is delighted to know Watkins, truly an asset to the Austin community. kristi willis is a freelance writer who can typically be found shopping at area farmers markets and dining in Austin’s best eateries, as she did for her article in this issue. Follow her dining adventures on her blogs, Kristi’s Farm to Table and Ditch the Box, as a regular contributor to Edible Austin and in various other publications. Kristi also serves as the food-writing ambassador for Evernote.
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On the Web austinwomanmagazine.com
McNeil High School Musicale December 4, 11, & 18, 7 - 9 p.m. Austin Carolers with Mady Kaye December 22 & 23, 7 - 9 p.m. Order your Holiday Pies and Sides! Order by 3 p.m. on 12/22; Pick up by 3 p.m. 12/24 b Cirque du Soliel’s Saltimbanco
More Holiday Fun Including: b Blue Genie at Oasis, Texas b Billy Elliot The Musical at the UT Performing Arts Center b Zach Scott’s holiday productions of White Christmas and The
Santaland Diaries
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Fitness
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b The Zombie 5K. Training and participating in this unique run.
Photo by Olivier Samson Arcand.
Centennial Celebration b In honor of the 100th anniversary of Lady Bird Johnson’s birth, and in recognition of her environmental leadership, the Texas Legislature and Texas Governor Rick Perry have declared 2012 Lady Bird Johnson Centennial Year. On Dec. 22, the LBJ Library will open newly redesigned exhibits in her honor. We’ve got the scoop.
AW Insider Shopping Tips b We’ve got the inside track on the grand opening of H&M.
Best Desserts Austin Chronicle
Plus b Art reviews and complete December calendar.
To find these articles, visit the table of contents page at austinwomanmagazine.com.
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on the scene /
5 Things you must do this month
The Nutcracker 50th Anniversary Dec. 8, 14, 15, 19 – 22, 7:30 p.m.; Dec. 9, 15, 16, 21 – 23, 2 p.m., The Long Center For many, the Christmas season and The Nutcracker go hand in hand. This year, the iconic Tchaikovsky ballet will celebrate its golden anniversary in Austin. The Nutcracker will come to life once again at The Long Center, also known as Austin’s creative home. This beautiful ballet is perfect for holiday and ballet fans of all ages, whether you are viewing the theatrical masterpiece for the first or the 50th time. Choreography by Stephen Mills, music by Peter Ilyitch Tchaikovsky, featuring the Austin Symphony Orchestra. Visit balletaustin.org/atb/nutcracker2012.php for tickets and more information.
Dec. 11, 8 p.m. (doors at 7 p.m.), Riverbend Centre For a family tradition of holiday fun, join the Austin Symphony Orchestra and chorus in some joyful noise. Special guests include Dr. Suess’ The Grinch, Frosty the Snowman, Rudolph the Red-Nosed Reindeer and, of course, Santa Claus. Favorite Christmas songs will be played and the audience will be invited to sing along with the orchestra and chorus at different points during the show. Admission to this festive event is free but tickets are required for admission. Tickets will be available Dec. 3 on a first-come first-served basis at the Symphony box office from 9 a.m. to 5 p.m. Each family may have up to four tickets. Visit austinsymphony. org/events/christmas-sing-along/ for more information.
26 Austin Woman d e c e m b e r 2 0 1 2
Four Seasons Gingerbread Houses Nov. 21 – Jan. 1, Four Seasons Austin The Four Seasons brings the magic of the holiday season to life with gingerbread houses on display Nov. 21 to Jan. 1. However, these aren’t just your regular old gingerbread houses; they are works of art, and this year’s theme is Eclectic Austin. Additionally, Dec. 3, 4 and 5 from 5 to 6 p.m., visitors can enjoy complimentary hot apple cider, sparkling wine and festive cookies while viewing the houses. A beautiful Christmas tree adorns the lobby, and the brilliant creators will be on hand to answer questions, along with special guest Santa, who will be available for photos. Readers interested in creating a gingerbread wonderland should attend the Gingerbread House Decorating Workshop Dec. 16 from 2:30 to 4:30 p.m., when talented pastry chefs will be teaching the tricks of the trade. For more information, visit fourseasons.com/austin/ holiday_2012.html.
Text by Kate Hector.
Christmas Sing-Along at the Austin Symphony
Armadillo christmas Bazaar Dec. 12 – 14, 11 a.m. to 11 p.m., Palmer Events Center Why buy the same old Christmas gifts when you could browse an amazing collection of original work that represents Austin’s distinctive cultural identity? This year’s bazaar will feature more than 160 artists and artisans exhibiting their latest work. The styles range from sophisticated to funky, with handmade gifts and fine art. Shopping isn’t the only reason to come celebrate at the Armadillo Christmas Bazaar; each day will feature at least three music acts, local luminaries and exciting new talent. Visit armadillobazaar.com for more information.
Conspirare Christmas Dec. 10, 8 p.m., Dell Hall at The Long Center This holiday season, an unforgettable experience will be Conspirare Christmas, an exquisite holiday concert presented by Founder and Artistic Director Craig Hella Johnson. The Conspirare company celebrates its 20th anniversary this year, so the show is guaranteed to be memorable, above and beyond the excellent performance Austinites have come to expect. The show will weave all varieties of music and poetry throughout a moving performance. Baritone artist Charles Wesley Evans and soprano singer Kathlene Ritch will lead the Company of Voices in a captivating show with percussion by Tom Burritt. For tickets and more information, visit conspirare.org/events/conspirarechristmas-2012.
on the scene /
spotlight event
the trail of lights returns Worried about not having a festive holiday event for the whole family this year? Breathe a sigh of relief: The Austin Trail of Lights is back! Originating in 1965 under the name Yule Fest and then becoming the Trail of Lights in 1992, this festival has been a beloved Austin tradition for decades. However, the city lost its twinkling Zilker Park paths in 2010 and 2011 due to funding shortfalls and a lack of sponsors. Thanks to a partnership between the RunTex Carrozza Foundation, Forefront Austin and H-E-B, the free-to-the-public event sees a revival for this year’s holiday season. In addition to the millions of festive lights on display, the trail includes numerous performers, food and drinks, and a different theme every night. So grab your coats and head to Zilker Park for some hot chocolate, carolers and a visual treat of lights. For more information, visit austintrailoflights.org.
28 Austin Woman d e c e m b e r 2 0 1 2
B For more events, see the complete December calendar at austinwomanmagazine.com.
Text by Malia Bradshaw.
Dec. 16 – 23, Zilker Park
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on the scene /
philanthropy
Dancing with the Stars, Austin-Style Austinites hit the floor to benefit the Center for Child Protection.
Betty Staehr at a shoe drive with donor.
By Malia Bradshaw Imagine a night in an elegant ballroom. Imagine that under the bright stage lights, dancers in dazzling costumes spin and glide across the floor, competing for a coveted mirror-ball trophy. Most importantly, imagine this entertaining night benefiting the Center for Child Protection. Similar to the ABC hit series Dancing with the Stars, this fun-filled event features Austin notables paired with professional dancers to perform in a ballroom dance competition. Among this year’s 10 celebrity dancers are the founder of Alternative Healing of Austin, Clayton Aynesworth; the superintendent of Austin Independent School District, Meria Carstarphen; personal trainer for Camp Gladiator Arena, David Garza; and the executive director of Citizen Generation, Alex Winkelman. The local Austinites, professional dancers, sponsors and guests all come together to raise money for children in need. The Center for Child Protec-
tion is the only nonprofit in Travis County involved in the investigation of crimes against children, and last year, close to 5,000 services were provided free of charge through the organization. In previous years, the success of Dancing with the Stars Austin has allowed the Center for Child Protection to provide additional services to children and their families, including pet therapy, psychiatric services and an interactive ropes course. Aside from captivating dance routines, the event, presented by Lexus of Austin, also features a luxury-car raffle, with the winner announced at the gala. The grand prize is a 2012 Lexus ISC 250, and alluring second and third prizes include a $2,500 H-E-B gift card and two round-trip airline tickets.
Those participating in the raffle will also be giving a chance to a child in need. One purchased raffle ticket provides five hours of therapy to a child who has suffered abuse. Tickets are available online at the center’s website or in person at Lexus of Austin and Bartlett’s. The 2012 Dancing with the Stars Austin event promises to be a magical night filled with cha-cha moves, great food and lots of laughter. What better way to spend your Sunday evening than helping children in need while having fun with your fellow community members? It is one night in December that can’t be missed. For more information, visit centerforchildprotection.org.
Austin Woman Sponsored Events Femmes for SIMS Dec. 1, Scottish Rite Theater Austin’s best songstresses come together at the Scottish Rite Theater for a hypnotizing night of the chanteuse. The evening, presented by the SIMS Foundation, will help provide mental-health services for Austin musicians. Each year, SIMS provides a range of lifesaving mental-health services to 800 clients, with 98
30 Austin Woman d e c e m b e r 2 0 1 2
percent reporting improvement in symptoms. This December, Femmes for SIMS features dazzling performances by Jazz Mills, Nina Diaz and Pamela Hart, choreography by Sassy Delure, musical direction by Grammy Award winner Adrian Quesada, and a house band including Austin artists David Garza and Graham Reynolds. A cocktail hour will precede the show, and a midnight snack will be
offered following the performance. For more information, visit simsfoundation.org. Sixth-Annual Heart & Sole Dec. 4, Austin Country Club It’s time for a great new pair of shoes! The Rise School of Austin presents its annual Heart & Sole auction, a women’s fundraising event to which popular Austin shops donate shoes
and accessories to be given away throughout the day. This all-women luncheon will benefit the Rise School of Austin, a nonprofit organization providing early childhood education services to children. Join the cause with a fabulous day of great fashion and shopping. Pick up something for yourself or a gift in time for the holiday season. For more information, visit riseschool.org/austin.
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[ Chef Brad ]
[ Chef Chris ]
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Betty Staehr at a shoe drive with donor.
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Mamma Jamma Ride 2012.
ON THE SCENE / AROUND TOWN
Mamma Jamma Ride 2012.
Breakout session with Lisa Gaynor of Design with Consignment at Austin Woman’s home-issue launch party at World Interiors. Photo by C. Thompson Photography.
Gretchen Giacobazzi and Susan Campbell at the 2012 Settlement Home Charity Garage Sale.
Austin Woman’s home-issue launch party at World Interiors. Photo by C. Thompson Photography.
2012 Settlement Home Charity Garage Sale. Charmie Stryker and Maureen Stevens at Austin Woman’s home-issue launch party at World Interiors. Photo by C. Thompson Photography.
Derrick Malicoat-Clark, Warren Clark, Nycia Emerson, Leslie Meyer Clemmons, Rebecca Benavides Castillo and Aimee Leger at Austin Woman’s home-issue launch party at World Interiors. Photo by C. Thompson Photography.
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© Disney
It’s pony time! Meet Mack, the new Wells Fargo pony commemorating our 160-year history For a limited time, we’re offering two ways to take Mack home for yourself, or give him to someone special. Simply open a Wells Fargo Checking Package® 1, or refer a friend to open one2. Enjoy the services and convenience of our checking packages to help you manage your money throughout the year. Please visit your local Wells Fargo to learn more.
To qualify for the plush pony, customer must be a new Wells Fargo consumer or business checking customer, open and fund a new eligible Wells Fargo Checking Package checking account or Wells Fargo Business Services® Package checking account with a $100 minimum opening deposit. All Wells Fargo Checking Packages® and Wells Fargo Business Services Packages are eligible for this offer. See banker for checking package details. Offer valid from 11/16/12 through 12/31/12 only, or while supplies last, and cannot be combined with any other offer. Limit one plush pony per customer. Customer will receive the plush pony at the time of opening and funding the new Wells Fargo Checking Package checking account or Wells Fargo Business Services Package checking account. Offer is only available at participating Wells Fargo banking locations. Offer not available in CT, NY, NJ, PA and DE. Wells Fargo team members are not eligible for this offer. 2 To qualify for the plush pony, a new Wells Fargo consumer or business checking customer must present a referral card (photocopies cannot be accepted) and open a new eligible Wells Fargo Checking Package checking account or Wells Fargo Business Services Package checking account with a $100 minimum opening deposit. All Wells Fargo Checking Packages and Wells Fargo Business Services Packages are eligible for this offer. See banker for checking package details. Offer valid from 11/16/2012 through 12/31/2012 only, or while supplies last, and cannot be combined with any other offer. Limit one plush pony per customer. Referring customer must be an existing Wells Fargo consumer or business checking customer. If all eligibility requirements are met, new customer will receive a plush pony at the time of opening and funding the new Wells Fargo Checking Package checking account or Wells Fargo Business Services Package checking account, and the referring customer will be contacted within 30 days to make arrangements to receive a plush pony. All accounts must be funded during promotional period. Offer is only available at participating Wells Fargo banking locations. Offer not available in CT, NY, NJ, PA and DE. Wells Fargo team members are not eligible for this offer. Deposit products offered by Wells Fargo Bank, N.A. Member FDIC. © 2012 Wells Fargo Bank, N.A. All rights reserved. Materials expire on 12/31/12. (743449_06969) 1
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horoscopes
Happy Birthday, Sagittarius! Nov. 22 - Dec. 21 Your Month: You are a little spooky this month. You possess secret powers that enable you to design your life any way you want from behind the scenes. Watching a Sagittarius at the top of her game can be a thing of beauty and power, because you have true star quality. You will draw career and love opportunities to you in an almost magical way, much like a magnet attracts metal, in part because you look so darn good right now. You get to do this stuff your way, more or less, especially after the 11th. Shine like the star you are.
➺
Be very aware of the power of fire and water this month. Fire can cause water to boil ferociously or disappear in to steam. But it can also mean fast progress and success. Fire therapies that incorporate water, like saunas, steam baths, hot baths and cooking, are powerful and so are all fire signs (Aries, Leo and Sagittarius) and water signs (Scorpio, Cancer and Pisces). During the next two-and-a-half years, you’ll have to overcome a few challenges before you reach successes, but this month, you can successfully kick-start projects that were stalled. Capricorn (Dec. 22 – Jan. 20): Deepak Chopra released a new book called The Spontaneous Fulfillment of Desire. In it, he introduces the concept of “syncro-destiny,” or the ability to harness the infinite power of coincidence, and he could have written that book for you. You’ll experience weird coincidences that can’t be explained rationally, chance meetings under odd circumstances that turn out to be fortuitous, and prophetic dreams. Sometimes people come in to your life for a reason that isn’t completely understood at first. Just keep the coincidences in your mental filing cabinet. Soon all this will make sense. Aquarius (Jan. 21 – Feb. 19): The timing is perfect now. You now know what you want, the conditions you want and you have the power to make it happen. You’re tuned in to brilliant and creative new ways to make money, and you know the steps to take to create a solid career foundation. Since October, you’ve gathered cosmic support from clubs, organizations, prayer meetings, yoga studios, meditation seminars, spiritual lectures, art or charity events and friends. Lots of friends. Friends are important, supportive and may even surprise you with a new love.
36 Austin Woman d e c e m b e r 2 0 1 2
Experiment a little. Try something new. And expect finances to improve from the 20th on. Pisces (Feb. 20 – March 20): This is going to be your year, even if it starts off a little slow. You’re still moving forward but patiently and methodically. You’re not in a hurry. Ignore delays and just step sideways. Throw a few parties, go to a few more, spend more time with friends, maybe even join a club or two. You’ll advance your career more effectively by being social. Believe it or not, you’ll meet the exact people who can help you if you get out and about. Pay close attention to anything with an exotic or foreign flavor, or anything involving higher education. Aries (March 21 – April 20): Here’s one very clear piece of advice: Focus on your career and let go of home and family issues. Everything in your life seems to be moving so quickly right now and that’s the way you like it, but you move faster than most of the people around you. Sometimes that can be a problem, but this month, it’s not. Your energy draws all kinds of new opportunities. Doors that were closed are opening now. You are doing things now that seemed impossible.
Plans may change and change again and again, but nothing is going to slow you down. Taurus (April 21 – May 21): Everyone around you seems to be reading that Dale Carnegie classic, How to Win Friends and Influence People, so maybe you should too. Carnegie sets out a step-by-step program for making people feel that they are important, like they truly matter to you, and in the process, you get exactly what you want. December is traditionally characterized by generosity and giving, and charitable, altruistic activities can enhance your career right now. Getting involved and acting a little selfless is good for you karmically, but it will also help you make good business connections and polish your image. Gemini (May 22 – June 20): Work, work, work, love, love, love. Can anything feel more perfect for the Gemini split personality than this active, happy month? By now, you should have more mental clarity about your career, and things seem to be going so well, you might be tempted to do too much. So the main message is: The enemy of good is better. Keep things in moderation this month. Pay down a few debts, watch your weight and your health, value cooperation and mutual support and be open to meeting some new, interesting friends. Prepare. You’re giving birth to the new you. Cancer (June 21 – July 22): Whoosh! The pace of your life speeds up suddenly and dramatically, and part of the reason is the power of your intention. It’s been a long time since you’ve had such a surge of creative energy. It seems to have been percolating for some time, but now the pressure from the steam causes some serious combustion in your work. Everything seems more romantic and more sexy than usual, and, your intuition is working overtime. You just know things. People are attracted to you in a way that makes you almost uncomfortable. You dream dreams that come true. You’re ideas are inspired and brilliant. Confidently follow them. Leo (July 23 – Aug. 23): Parties are not really parties without you, so of course you are invited to every one.
But this month, try to forget about yourself for a while and focus on others. Invite people to your home and entertain them in your normal, regal way. Invite all sorts of people, especially those from other countries or social groups. Fill your home with people from work and school. Encourage fun, intelligent conversation. Show art and play with children if you can. You’re lucky this month and everyone loves you, so take some chances. virgo (aug. 24 - Sept. 22): This was a busy year for you, but you finally get to relax. Home sparkles with warmth and the Virgo perfection you’re known for, but you’ll spend more on your home and family this month, and there is a teeny bit of control-freakish flavor to your entertaining. Try to relax. Try not to insist on perfection this month. Try to leave your work behind (almost impossible as long as you have a computer). Try not to become too obsessively creative or obsessive about your children. Enjoy your holidays. libra (sept. 23 – oct. 22): Though most businesses take a break in December, not you. You make money while everyone else takes a break. It’s a good month for taking a new course, attending lectures and writing. It’s not so good for buying a car or phone, signing contracts or for making long-term commitments. Use this time to catch up on letters, e-mails and texts. But be as clear as you can. Spell things out. If you have any doubt about what someone else is writing or saying, ask and get clarification. This will save a lot of pain later. Scorpio (oct. 23 – nov. 21): This month is almost as powerful for you as November was, but with more money. Focus on your home and family and downplay your career, because on the 16th, love (and friendship too) supports your financial goals. You don’t need to be concerned about the way this will work; everything becomes clear when 2013 dawns. Visualization works best for you when you’re emotionally in harmony, so you need to monitor your thoughts and feelings carefully. Make a list of goals for next year in order of importance and start aiming happy thoughts at each item on your list.
Horoscopes by Deborah Mastelotto, deborah@pinkaustin.com.
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must list /
editor picks Must Hear Guy Forsyth and Carolyn Wonderland’s Holiday Roast: Roast the Holidays, Toast the New Year Dec. 20 – 22, The Long Center for the Performing Arts During the final days before Christmas, take a break from the madness that ensues to sit back, have a drink and laugh a little. Two of Austin’s favorite musicians, Carolyn Wonderland and Guy Forsyth, will join together at the Kevin and Debra Rollins Studio Theatre to perform their take on holiday classics. Can’t make it to the show? A listen to Forsyth and Wonderland’s holiday album, Fireside Songs for the Soul, may be the perfect solution. Visit thelongcenter.org to purchase tickets.
Must (Not) Drive Sober Monkeys Quiet Company
Must Party W Austin Coast-to-Coast NYE Celebration Dec. 31 at the W Austin The entire second floor and outdoor terrace of the W Hotel in downtown Austin will be dedicated to the New Year’s Eve Coast-to-Coast party, named for three sister properties in New York, Hollywood and Scottsdale you’ll be toasting along with. That means not one, not two, but three Champagne toasts that night. Additionally, guests will be treated to dinner by the bite, an open bar and performances by Quiet Company and The Tontons. Purchase tickets before Dec. 19 and be entered to win a complimentary one-night stay at the W Austin. Visit whotelaustin.com/nye for more information.
Austinites have plenty of options for getting home safely on New Year’s Eve, and a new designated-driving service called Sober Monkeys may be the best of them all. Reserve a driver in advance or call 512.808.9232 when you’re ready to head home, and a Sober Monkeys driver will pick you up from wherever you are and drive you home in your own car. Fees range and are dependent on mileage, starting at just $30, a small price for safe New Year’s Eve fun. For more information, visit sobermonkeys.com.
Must Wear
Champagne cocktails
Pake
Readers are probably familiar with the everpopular mimosa and peach Bellini, but for a more adventurous New Year’s Eve toast, try mixing your own Champagne cocktails. Pour one ounce of flavored liqueur or homemade simple syrup into the bottom of a flute and top with your favorite brut Champagne. There are endless possibilities for even the amateur mixologist. A few of our favorite flavorful additions include elderflower, pomegranate and the traditional bitterssoaked sugar cube. Not exactly inclined toward the sweet and fruity side of the drink spectrum? Try what’s commonly referred to as a Black Velvet, a drink made with half Champagne and half stout beer, such as Guinness.
New Year’s Eve is the perfect occasion to wear a statement piece of jewelry, and you’ll treasure these conversation pieces from local artist Pake Stephens for years to come. Stephens salvages antique items such as Coco Chanel chains, brooches, drawer pulls, keys, watch gears and other rarities, then carefully combines them to produce high-quality, modern jewelry. Some of the most striking pieces incorporate soft natural elements like semi-precious gemstones, shells and iridescent insect wings. All of Stephens’ creations are limited-edition or one-of-a-kind pieces, so, in any case, it’s unlikely anyone else at the party will be wearing the same thing as you on the big night. Available at select retailers throughout Austin and at justpake.com.
38 Austin Woman d e c e m b e r 2 0 1 2
Text by Rachel Merriman.
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on the bookshelf
Fireside Reads New books for you or a lucky recipient to enjoy. Compiled by Rachel Merriman
Contrary People Carolyn Osborn Contrary People transports us back to Austin in the 1960s, where retired University of Texas professor Theo is mourning the loss of his late wife, and his former student Rose Davis has just returned to Austin after suffering a similar tragedy while living in Paris. Together, the two find out that even at their ages (Rose is 63; Theo is 70), there’s still a lot about life to be discovered (or re-discovered). Texas history buffs will love Osborn’s references to sculptor Elisabet Ney, whose sculpture Prometheus and autobiographical details are skillfully used as a metaphor to enrich the story. Contrary People is available locally at BookPeople and on amazon.com.
We Only Know So Much Elizabeth Crane Elizabeth Crane’s debut novel follows the innermost thoughts of a family of six living under the same roof. Mother Jean Copeland has just lost her lover, an event that leaves her reeling, yet her distress goes unnoticed by her husband, Gordon. Daughter Priscilla and son Otis remain preoccupied with their own youthful ambitions; meanwhile, Grandfather Theodore struggles in the early stages of Parkinson’s disease. Finally, there’s Grandmother Vivian, who at 98 years old is still a dreamer at heart. The well-crafted characters in We Only Know So Much are no doubt why Crane’s short stories have been featured on NPR’s Selected Shorts and in multiple publications, including Other Voices, Guernica and the Bat City Review. We Only Know So Much is available on amazon.com.
Let the People In: The Life and Times of Ann Richards Jan Reid
“Governor Richards was a leader you wanted to follow to a world where everyone could be a winner, and she never stopped trying to take us there. I loved her and so will you.” — BILL CLINTON
Let the People In The Life and Times of Ann Richards
In her 1988 keynote speech at the Democratic convention, Ann Richards paraphrased the words of cartoonist Robert Thaves, remarking, “After all, Ginger Rogers did everything that Fred Astaire did. She just did it backwards and in high heels.” The quote seems especially appropriate for Richards herself, who tackled prison reform, civil rights and education during her term as the first woman elected governor of Texas. Using multiple letters, interviews and his own friendship with Richards, author Jan Reid gives readers a never-before-seen look in to her extraordinary life. Available at BookPeople and on amazon.com.
jan reid
40 Austin Woman d e c e m b e r 2 0 1 2
SONGS OF THE SEASON A Very She & Him Christmas She & Him America’s sweetheart Zooey Deschanel joined up with indie folk artist M. Ward to form She & Him back in 2006, producing two albums before releasing A Very She & Him Christmas just last year. The album is a great mix of upbeat tracks (Sleigh Ride, Rockin’ Around the Christmas Tree) and more somber numbers (Blue Christmas, Silver Bells), which are all beautifully executed by the indie duo. She & Him fans won’t need any convincing that this is the holiday album for them, but Deschanel’s syrupy-sweet vocals added to M. Ward’s folksy musical styling will be sure to win over any grinches from the moment the first track plays. Available on amazon.com.
Holidays Rule Various Artists If you’re the type that easily tires of holiday songs, you may want to give this diverse 17-track album a chance. Featured artists range from fun. to Paul McCartney, and everyone in between, including Fruit Bats, Y La Bamba, Calexico and Rufus Wainwright, to name a few. The Shins cover McCartney’s own Wonderful Christmastime, while McCartney contributes a smooth version of Chestnuts Roasting on an Open Fire. Andrew Bird, accompanied by a lighthearted fiddle melody, closes the album with his version of Auld Lang Syne. Available on amazon.com.
Fireside Songs for the Soul Carolyn Wonderland and Guy Forsyth Recorded at One World Theatre in 2009, Fireside Songs for the Soul contains all the blues, folk and country versions of your favorite holiday classics. Both Forsyth and Wonderland are known for their abilities to skillfully blend different genres, and this holiday album is no exception. Dance of the Sugar Plum Fairy is a rollicking, guitar-picking version of the classic, and the two shake up the traditional vocals in their duet of Baby, It’s Cold Outside. If you like what you hear, see Wonderland and Forsyth perform their holiday roast at The Long Center Dec. 20 through 22. Fireside Songs for the Soul is available on amazon.com.
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DEC 8 - 23 Choreography by Stephen Mills Music by Peter Ilyitch Tchaikovsky Featuring the Austin Symphony Orchestra
For tickets visit balletaustin.org or call 512.476.2163
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Seasonal Gift Guide Gourmet Gift Baskets
Spec’s Wines, Spirits and Finer Foods Looking for the perfect gift? Choose Spec’s Wines, Spirits and Finer Foods convenient, preassembled gourmet gift baskets, or create a custom one all your own. With thousands of wines and spirits, a huge selection of finer foods and even walk-in humidors, Spec’s makes holiday shopping quick and easy. Plus, get the best values on cases of wine and seasonal spirits so you can entertain with confidence. Cheers to Savings. Locations All Across Central Texas. 512-366-8260 specsonline.com
Gift Guide
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AOMA Herbal medicine 20% off a new gift item each day, Dec 10-23. North and South locations have a wide selection of gifts including jewelry, Tibetan bowls, statues, books, and meditation supplies. aoma.edu
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Milk + honey spa
Twin Liquors Wine 101 - $69.99 Includes six of the major varietal wines. Perfect for that friend who loves to host!. Online at twinliquors.com
Feels good to give, feels even better to receive. Award-winning milk + honey, Austin's favorite and locally owned spa, offers luxurious massages, body treatments, and natural skin, hair, and nail care in a modern and tranquil environment. Purchase holiday gift certificates by calling 512.236.1115 or visiting milkandhoneyspa.com
One-of-a-Kind Jewelry Pandora
Tis the holiday season and right now is the perfect time to get a Pandora gift for your loved ones. Come in to the Barton Creek Square Pandora store, conveniently located upstairs next to JCPenney, to create a truly one-of-a-kind piece. Mix and match Pandora charms, charm bracelets, rings, necklaces and earrings for a look that completes any style. And from December 1st through 24th, receive a FREE Pandora holiday ornament with your purchase of $125 or more of Pandora Jewelry. Good while supplies last. Limit one per customer. See our store for details.
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Custom Jewelry
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cedar park jewelry
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Truly unique gifts are hard to find. This holiday season consider a custom made piece of jewelry like this one from Cedar Park Jewelry. This stunning 14k Rose Gold Pendant with an amazing .92 carat blue diamond will make the perfect gift. 601 E.Whitestone Blvd, #113 Cedar Park, TX 78613 512.259.9430, cedarparkjewelry.com
Alite Laser is a local, family-owned clinic serving the Austin community for 22 years. We offer the most advanced equipment, experienced technicians and utmost personal service and care. To show our appreciation, come purchase your Holiday Gift Cards for 20% off. Call for our specials at 512-328-1555.
Beach Chic Swimwear
Three convenient locations: Downtown 504 West 17th St., Austin, TX 78701 South Austin 11111 South IH 35 Frontage Rd. Ste. #101 Austin, TX 78747 Round Rock 3000 Joe DiMaggio Blvd. Building 600, Unit #19 Round Rock, TX 7866
BLUE GLUE
Blue Glue Grand Opening – December 2012 A rendezvous for all women in the one & only ‘Beach Chic Store’! Come by for a free gift, as well as gift cards to purchase for your loved ones! The Domain – Suite 108 512-833-9113
Ornament Collection
Keep Texas Beautiful Celebrate the holidays with a special edition ornament from Keep Texas Beautiful. M-F 8 AM – 5:30 PM 8850 Business Park Drive, #200 Austin, TX 78759 1.800.CLEAN.TX, ktb.org
Lash Extensions lash lounge
The Lash Lounge® is the largest eyelash salon chain in the nation. Eyelash extensions provide a fuller, longer, and darker lash line than you could ever achieve with the best mascara. Your new lashes will create a low-maintenance lifestyle for any busy woman who wants to wake up looking beautiful and ready for the day. Visit The Lash Lounge NW and the Shops at Riverplace today! 10601 FM 2222, Ste. I • Austin, TX 78730 • 512.346.LASH (5274)
It s' Pony Time wells fargo
Receive a limited edition plush pony with a new qualifying account. Restrictions apply. See store for details. More than 70 Austin-area stores to serve you. wellsfargo.com
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Gift Guide
Children's Boutique millie & mox
Austin's newest destination for the best in children's gifts and fashion is Millie & Mox, a boutique specialized in unique items from around the world. Offering apparel, footwear, toys, books, and educational games for ages 0-12 years, there is something for everyone! Delight with your children in the signature treehouse, available in custom sizes! Embark on adventure that spurs the imagination through Airflow Collectibles planes, Corolle dolls, Melissa & Doug wooden creations, Playmobil sets, and more. The kids will be ready for family photos, holiday celebrations, and casual days alike with clothing of style that spans from the vibrancy of Brazil to the chic of France. Come visit us at Millie & Mox…we can't wait to see you! 5145 N FM 620 Ste B-110 (Quinlan Crossing Shoping Center at Steiner Ranch) Austin, TX 78732 512- 377-1142 facebook.com/MillieandMox
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Unique Fashions Roxann's specialty boutique
Roxann’s is an independent, Austin-based designer fashion boutique that combines cuttingedge style with the imagination and flair to exhibit some of the most desirable clothing and accessories available today. We specialize beautiful and timeless clothing and accessories that can be cherished forever – whether it is one of our gorgeous handbags or fashion apparel, each and every item is a sartorial work of art. 2900 West Anderson Lane Suite H Austin, TX 78757 512.323.5376 RoxannsSpecialtyBoutique.com
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Now open in Austin, offering the newest in IPL Laser - a gentle, permanent solution to unwanted hair. Contact us for our holiday specials – all treatments only $49 per area! 3701 Guadalupe Ste. 105 512-454-BODY bodybriteusa.com
Train Ride
austin steam train We run weekend excursions trains year-round. Our train is pulled by our 1960 Alco diesel locomotive, commonly known as an alligator. Our routes vary by season so call 512-477-8468 ext. 2or visit our websitewww.austinsteamtrain.org for the current schedule!
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Natural Joy Beauty Natural Joy Beauty specializes in all natural & organic Makeup, Body Care and more. We research the ingredients for you! E-Gift cards available. Save 15% OFF the month of December with promo code: AW15. 662 E. Union Square Dr, Sandy, UT 84070 801.718.4386, NaturalJoyBeauty.com
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For the largest selection in trendy and affordable jewelry visit us in the Snack Bar parking lot on South Congress and James St. every Saturday. Or shop online at stitchandstone.com
“Woodhouse is by far the best spa in town! Excellent services and facilities. I’ve had most of the treatments they offer and each one is fabulous. You will feel relaxed the second you walk in the door.” - Christine P., Austin 3600 capital of texas hwy, ste 180, Austin, TX 78746, 512-306-1100, Austin.WoodhouseSpas.com
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Vividly detailed and life-like action figures from France! From epic dinosaurs to knights in shining armor, these figures are amazing inspirations for imaginative play. To see the entire Top Ten Toys list, visit terratoys.com/news or facebook.com /terratoys.
Classic, Quality Shoes kidOshoe
Beautiful, durable and comfortable, with unbelievably soft leather! Camper boyâ&#x20AC;&#x2122;s lace-up sneaker (top), Agatha Ruiz De La Prada floral-stitch leather boot (left), Livie & Luca Lola boot in pink (right). Grow up with good shoes. Price and sizes available at kidOshoe. (512) 467-7463 www.kidoshoe.com.
This holiday season, give your special someone a truly unique gift with permanent makeup. Imagine makeup that looks natural and wonâ&#x20AC;&#x2122;t smudge or run while swimming, working out or enduring allergy season. It's a gift they will enjoy for years to come. 6320 City Park Road Austin, TX 78730 512-502-0002 studio-bella.com Photography by Monika Kelley.com
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Austin Destinations Typography Art
Top Ten Featured Toys Terra toys
Les Cheries dress-up doll, bring her anywhere you go like a new best friend. Learn the amazing art of cosmetics with Creative Cosmetics and Perfume Science kits! Kids of all ages love Djeco Art sets, with different activities from glitter to paint!
World Interiors Layered newsprint papers provide a three-dimensional feel Hand applied lettering that has a distressed, vintage-inspired effect
Vintage Robots and wind-ups
Terra toys
Classic toys are the best, and nothing beats these vintage tin-toys. Each robot has its own set of tricks, from making music to shooting missles! To see the entire Top Ten Toys list, go to terratoys. com/news or facebook.com/terratoys.
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travel
Close-In Family Getaway San Antonio becomes a winter wonderland during the holiday season. By Shelley Seale Always festive—and a favorite Texas spot to visit during the holiday season—the San Antonio River Walk will be brighter than ever this December. More than 200 trees will each be draped with thousands of lights, and some 20 stone bridges will be colorfully illuminated in various patterns. In total, the River Walk will be dressed with 1.8 million holiday lights—a stunning sight for the city’s many holiday visitors. It’s all part of the city’s plan to switch from incandescent to more eco-friendly LED lighting. These lights will use half the electricity as the 122,000 incandescent lights of previous years, with the added benefit of not increasing light pollution—good news for area stargazers. “I’m confident that it’ll be a great transition for our city,” Mayor Julián Castro says. Each winter holiday season, the River Walk is home to Fiesta de las Luminarias. This centuries-old tradition will take place Fridays, Saturdays and Sundays through Dec. 16, when the River Walk is lined
Holiday Happenings Hecho A Mano Through Dec. 2, Guadalupe Gallery, 723 S. Brazos St. This made-by-hand fine-arts-andcrafts market has a long tradition, currently in its 26th year, of artists selling their own original work, including ceramics, jewelry, woodwork, fiber arts, furniture, clothing and more. “Hecho A Mano offers a unique arts-and-crafts shopping experience with a selection of best-
50 Austin Woman d e c e m b e r 2 0 1 2
with 6,000 luminarias (small paper lanterns) to symbolically light the way for the Holy Family. Another River Walk favorite is the tradition of the holiday boat carolers. More than 185 choirs ring in the holidays by singing traditional carols on cruising barges. The eclectic mix of participants includes bell choirs, folk groups and Latino ensembles. During December, the pageantry and traditional celebration of the Christmas spirit pervade Market Square, the nation’s largest Mexican market. At San Fernando Cathedral, the nation’s oldest cathedral sanctuary, parishioners re-enact Mary and Joseph’s search for shelter in an event called La Gran Posada. Participants can bring pets to be blessed, then shop for authentic finds such as indigenous Mexican pottery and jewelry at the Mercado. Outside the stunning River Walk, where it’s easy to spend hours strolling and enjoying the restaurants and shops amidst the holiday atmosphere, San Antonio offers a multitude of other exciting ways to add to your winter wonderland visit.
Take in a Holiday Classic
The Nutcracker
The San Antonio Symphony and Ballet San Antonio have collaborated to perform one of the season’s most classic traditions: The Nutcracker. Inspired by Tchaikovsky’s unforgettable score, this celebrated rendition of the timeless children’s tale features some of San Antonio’s best local children’s talent, in addition to Ballet San Antonio’s professional artists.
sellers and a showcase of neverbeen-seen items,” says Patty Ortiz, executive director of the Guadalupe Cultural Arts Center. “The goal is to offer an array of handcrafted items that encompass both traditional and cutting-edge styles.” Six Flags Fiesta Texas Holiday in the Park Through Jan. 6, 17000 I-10 West Six Flags Fiesta Texas transforms in to a winter wonderland, with thousands of colorful lights twinkling throughout the park,
It’s part of Ballet San Antonio’s signature arts-outreach and education program, Learning That Moves You. Serving more than 30,000 area youth since 2005, the initiative aims to provide children of all socioeconomic backgrounds access to dance through ballet classes, in-school demonstrations and special student performances of The Nutcracker at discounted rates.
carolers performing classic yuletide favorites and personalized meet and greets with Santa and his helpers. Jingle Bell Run/Walk Dec. 15, River Walk from Lonestar Boulevard to Loop 410 The San Antonio Jingle Bell Run/Walk is a fun, festive event for the whole family, featuring live music, food, a health fair, a kids’ zone, a doggie zone, the Chipped 5K run and 1-mile walk, prizes and Zumba.
Santa’s Railroad Wonderland Fridays and Saturdays in December, 11731 Wetmore Road This extravaganza of Christmas activities is pulling into the station at the Texas Transportation Museum. Guests can enjoy nighttime train and hayrides, as well as visits from Choo Choo Claus. Just about every part of the 40-acre site is decorated, from the historic depot and the trains, to scale model-railroad layouts.
The Nutcracker photo courtesy of the San Antonio Ballet; Aphrodite photo courtesy of San Antonio Museum of Art.
must list /
Select evenings Nov. 17 – Dec. 31
Join Us Where the Season Meets the Sea.
Feel the festive holiday spirit during Shamu® Christmas – Miracles. Laugh along with our sea lions at Clyde and Seamore’s Countdown to Christmas. And don’t miss A Dolphin Christmas. It’s a holiday tradition the whole family will enjoy.
Unwrap the Fun. Pay for a Day. Get Now Through 2013 FREE. Learn more at SeaWorldSanAntonio.com. © 2012 SeaWorld Parks & Entertainment, Inc. All rights reserved.
must list / Where to Stay Downtown: Hotel Valencia Riverwalk enjoys an unbeatable location right on the River Walk, with the feel of a boutique hotel. Valencia will celebrate the winter holidays with various guest packages that feature exclusive shopping excursions and specials. Other guest packages include elements designed to inspire romance and embrace love during the season.
travel
hotelvalencia-riverwalk.com, 866.842.0100. Farther Out: The Westin La Cantera Hill Country Resort is a great place for families and is right next door to Six Flags Fiesta Texas. The resort offers several holiday packages and has extensive special activities and events. Mention the rate code “HCHPKG” when booking for a $25 nightly credit. westinlacantera.com, 800.937.8461.
[Continued from previous page.]
Ice Skate Outdoors—in Texas! At the Westin La Cantera Hill Country Resort in Northwest San Antonio, guests can actually go ice skating on an outdoor “pond.” Using a very cool technologically advanced synthetic iceless apparatus, the Westin’s Plaza San Saba has opened Frost, its annual Winter Wonderland filled with the lights and sounds of the season. The cost is $10 for a 45-minute skating session, with skate rental included. Just because we live in Texas doesn’t mean we have to miss out on that charming fantasy brought to life in many movies of ice skating outdoors in winter. Westin La Cantera Hill Country Resort also has a lot of other fun offerings for the holidays, including the North Pole at the Westin Kids Club, where children can create seasonal arts and crafts in an elves’ play land; and the Magik Theatre, which is currently showing Pirates’ Holiday: Buccaneers in Toyland. There are also walking tours with a singing cowboy, carolers and a magical snow fall; and Santa’s Village filled with cookie decorating, visits with
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Santa and wooden toy building. All of these activities are open to the public; you don’t have to be a guest of the resort to participate, but it sure does make a fantastic place to stay.
Gaze at a Goddess If you want to meet one of the most powerful and revered women in the history of humankind, hop on over to the San Antonio Museum of Art, where an exciting Aphrodite and the Gods of Love exhibit Aphrodite at the San is showing through Antonio Museum of Art February. Aphrodite was the patroness of brides, seafarers and warriors; agent of political harmony; adulterous seductress; and mother to mischievous Eros. Known to the Romans as Venus, the goddess is the epitome of female desirability and a favorite subject in ancient art. This groundbreaking exhibition at SAMA reveals this most popular goddess in her various roles, including that of instigator of the Trojan War. Walking through the exhibit on tour with curator Jessica Powers, the ancient stories of lust, love and betrayal sound as if they were born of the latest reality television show or a soap opera. “Nothing much has changed,” agrees Powers, who is the Gilbert M. Denman Jr. curator of art of
the Ancient Mediterranean World. “All the same things were going on in ancient Greece and Rome. The only difference is they didn’t have iPhones to talk about it.” Powers adds the exhibit is not the coffee-tablebook version of the goddess of love and sex. “The Greeks had a much more complex view. I think visual arts from any culture stimulate us to think about the human experience,” she says. “And, of course, they can make us think about ourselves and reconsider why we do the things we do. We’re still thinking and worrying about the same things that concerned the ancient Greeks: government and politics, wars in the Middle East, religion, sickness and health.”
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style
dressed to kill As James Bond turns 50, Jade Mingus and Melissa Mahadeo of KVUE and Hunter Ellis of KEYE take the sexy and sharp style to the holiday season. Photographs by Shannon McIntyre Art Direction: Victoria Millner; Stylist: Ashley Hargrove, dtkaustin.com; Text: Erica Todd; Makeup: Lauren Lumsden, raecosmetics. com; Hair: Alli Claunch, Jessica James and Johna Simon, mirrormirroraustin.com; Assistants: Fenny Kuo, Jennifer Day, Katie Borges; Shot on location at the Commodore Perry Estate, commodoreperryestate.com; Special thanks to Paula Biehler, Jay Siegel and Rhoda Brimberry.
â&#x17E;ź Teri Jon dress, $640; Manolo Blahnik heels, $595; CUSP ring, $45; and bracelet, $55, available at Neiman Marcus, 11600 Century Oaks Terrace, 512.834.0010. Furniture from Loot Vintage Rentals, lootvintagerentals.com
Hunter Ellis Anchor, KEYE-TV
With a career spanning a decade as a Naval aviator and another decade in television, Hunter Ellis makes a great Bond. The former Survivor participant’s diverse background exemplifies his adventurous and confident nature. Through his travels, he has piloted military jets, dived on pirate shipwrecks and even had the chance to drive a Formula 1 car. Ellis’ accomplishments are reflected in his own personal style. “I can be more of a rugged, outdoorsy guy, but I clean up well,” Ellis says.
[On hunter]
Tux and shoes, available at Al’s Formal Wear, 2828 Guadalupe St., 512.472.1697. [On jade]
David Meister gown, $730; Jimmy Choo shoes, $695; CUSP earrings, $48; and CUSP Cuff, $55, available at Neiman Marcus, 11600 Century Oaks Terrace, 512.834.0010.
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style
Melissa Mahadeo Reporter, KVUE
While Melissa Mahadeo enjoys the opportunity to dress glam, casual attire is much more her style. She loves reporting but insists that dressing up for the job was not something that came easily to her, despite the polished image she portrays onscreen. “I grew up with brothers,” Mahadeo explains, “so I’m naturally a jeans-andT-shirt kind of girl.” The Florida native feels right at home in Austin, as the assortment of great food and music caters perfectly to her comfortable lifestyle.
➼ Crystal earrings, $26.90, available at Express, 11010 Domain Drive, 512.832.8837. Everly dress, $79, available at Y&I Clothing Boutique, 1113 S. Congress Ave., 512.462.0775.
austinwomanmagazine.com 57
Jade Mingus, Reporter, KVUE
Jade Mingus is passionate about sharing stories but mentions that oftentimes, “people care about what you’re wearing.” Her onscreen style reflects her description of Austin as “vibrant.” The reporter from Missouri says she tends to “kick it up a little” for work, wearing solid colors, fitted dresses and crazy shoes and earrings. Offscreen, her style is more casual and, in her spare time, she enjoys relaxing activities, attending shows, concerts or movies and trying new restaurants in Austin. [On jade / left]
Christian Louboutin Rolando heels, $795, available at Neiman Marcus, 11600 Century Oaks Terrace, 512.834.0010. Lace gloves, $12.99, available at Lucy in Disguise with Diamonds, 1506 S. Congress Ave., 512.444.2002. T-Bags Los Angeles dress, $192, available at Y&I Clothing Boutique, 1113 S. Congress Ave., 512.462.0775. Rope and crystal necklace, $88, available at Express, 11010 Domain Drive, 512.832.8837. [On melissa]
Halston Heritage gown, $695; Jose & Maria Barrera necklace, $375; earrings, $615; and Manolo Blahnik heels, $655, available at Neiman Marcus, 11600 Century Oaks Terrace, 512.834.0010.
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style
Commodore Perry Estate The luxurious Commodore Perry Estate is the perfect backdrop for a Bond movie. Seemingly inconspicuous from the outside, the grandeur of the mansion is overwhelming upon approach. Located on Waller Creek in the Hancock neighborhood of Central Austin, the elegant Commodore Perry Estate has an air of seclusion. Built from a design by renowned Texas architect Henry Bowers Thompson, the estate was officially listed on the National Register of Historic Places in 2001 and now serves as a community resource. Despite its location in the center of the city, the estate has the feel of an Italian country villa. Tucked away on a walled 10-acre site, the grand mansion is the focal point of the estate. Trees, fountains and two white stone lions frame the mansion outside. The interior features carved limestone fireplaces, a walnut-paneled library, an elegant sunroom and handcrafted ironworkâ&#x20AC;&#x201D;just enough grandeur and mystery for the intriguing 007 and his lovely compatriots. For more information, visit commodoreperryestate.com.
austinwomanmagazine.com 59
style
[On Melissa / left]
Gucci gold heels, $595, Gucci. Alice Rabbit bullet necklace, alicerabbit.com/ crystal-bullets. Urban Expressions clutch, $50; and Amanda Uprichard dress, $198, available at Y&I Clothing Boutique, 1113 S. Congress Ave., 512.462.0775. Pave bracelet, $118, available at J Crew, 11501 Century Oaks Terrace, suite 137, 512.873.8659. Bracelets, $9.99, available at H&M, 11410 Century Oaks Terrace. [On hunter]
Suit jacket, $228; pants, $98; vest $98, all available at Express, 11010 Domain Drive, 512.832.8837. Topman dress shirt, $40; and bowtie, $16; and Calibrate Shoes, $125, available at Nordstrom, 2901 S. Capital of Texas Hwy., 512.697.2600. [On jade]
Wrap dress, $98; and bow belt, $39.90, available at Express, 11010 Domain Drive, 512.832.8837. House of Harlow Sunburst earrings, $49; and Chameleon necklace, $69; and bracelet, $44, available at Y&I Clothing Boutique. Pour La Victoire pumps, $285, available at Saks Fifth Avenue, 9722 Great Hills Trail, 512.231.3700.
60 Austin Woman d e c e m b e r 2 0 1 2
No Other School Teaches Them To
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style /
expert Q+A daily and no matter how good it is, you can’t ever get them perfect or go double the length of your own natural lashes.
What beauty products can always be found in your purse?
Holiday Hues Glam it up with these shades of the season.
Lip gloss, lip gloss and, oh, did I mention gloss? I may have a slight addiction to it, but my motto is, “lashes and lips,” and no matter what kind of day you’re having, you can still look great doing it.
What is the best beauty treatment you’ve ever had? Gel nails are my obsession. They last weeks and are the only reason I can have nails at all.
Favorite beauty trend? I’ve always been a fan of red lips but never thought I pulled them off very well until recently. It’s really just about finding the right shade and the right outfit. You always look confident when wearing the perfect shade of red.
drop dead red As the name implies, Rae’s Bombshell lip color is perfect for a sexy holiday look. ($18, Rae Cosmetics, 1206 W. 38th St.)
What does beauty mean to you?
Kate Merrick-Smith Beauty secrets from the owner of Betty Lash. Photo by Sadie Barton
What inspired you to start Betty Lash? Sometimes things happen accidentally, and while I would love to tell you I knew how successful eyelash extensions were going to be, I never could have. While I was the first certified lash stylist in Austin and the first lash studio, its success today is something I am incredibly grateful for and enjoy getting to make a difference in how many women wake up and feel about themselves every day.
Give us the 411 on lash extensions. If you haven’t tried them then you probably don’t understand why so many women do get them. The easy answer is they make women look how they feel they should without doing anything to themselves on a daily basis. We want them to fit you so that when you do look in the mirror each day, you think, “Wow, I look great!” They only require maintenance two to four weeks apart, whereas mascara is
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Beauty is something bigger than what you show people outwardly. The most beautiful people I know are stunning because of their hearts and how they share it with others. We know that our job just helps women see how beautiful they are on the inside, and for many women, they are encouraged to be bolder in showing their hearts and how beautiful they truly are.
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golden eye This limited edition Ombré Hypnôse eye shadow from Lancôme has a mesh texture for dynamic and shimmery eye effects. ($25, Nordstrom)
I have always had problematic and oily skin. Noxzema makes these great triple-clean antiblemish pads that aren’t too strong and keep your skin clear.
What beauty product is not worth it? Cheap SPF is something I just don’t get. I think women don’t understand that if they do nothing else, protect your skin from the No. 1 thing that is going to age you and will cost you way more in specialty treatments and creams later. Do yourself a huge favor and invest in a product that will protect from photo damage year-round with quality ingredients. You will see the difference in two, 10, 20 and 50 years.
Sparkle and shine Essie’s Leading Lady combines ruby-red color with lots of glitz and glamour. ($8, available at salons and beauty stores)
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gourmet /
entertaining
’Tis the Season for Soirees Entertain like a pro. By Deborah Hamilton-Lynne and Meng Qi ’Tis the season to entertain, and years ago, a woman named Martha Stewart raised the bar for elegant holiday gatherings, making each occasion an event as much as a get-together. I was raised on Southern hospitality and learned the dos and don’ts of being a gracious hostess at a very young age. My favorite representation of hospitality is kindness to visitors: friendly, welcoming, and generous treatment offered to guests or strangers. Welcoming kindness, friendship and generosity always trump the guest list, décor, entertainment and the menu. However, it is the combination of each of those elements that makes a gathering memorable. We gathered tried-and-true books with great advice for entertaining and suggestions for making your next event a hit with friends and family alike.
Soiree, by Danielle Rollins Who says the holidays have to be all about going to glitzy bashes or dining out in expensive restaurants? Danielle Rollins, an Atlanta-based entertainment writer and tastemaker, believes otherwise. Rollins is a contributing editor at Veranda Magazine, a writer for Southern Living and the lifestyle editor of the online platform luxecrush.com. Her first book, Soiree: Entertaining with Style, provides tips for entertaining with style in the comfort and intimacy of your own home.
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“I wanted to inspire people to return to a time when people entertained at home and created that sense of hospitality and friendship,” Rollins says. “It’s a nice way to really connect and engage in conversation again.” In her book, Rollins features 15 events ranging from an intimate New Year’s Eve dinner, to a cocktail party of canapés and croquet, to a Bollywood-style latesummer meal. Each featured event is accompanied with gorgeous photographs to inspire readers with ideas they can include in their own events. Along with the events, Rollins provides practical tips like creating a party timeline, setting the tone with invitations and, of course, menu planning. The book is filled with a collection of recipes, all tested and created by either Rollins or her friends in the restaurant and catering industries. The events featured in her book may all look carefully crafted and polished, but Rollins also has plenty of laid-back party ideas up her sleeve. One of her favorites for the winter season is to host a soup party and offer a plentiful assortment of toppings to spice up the menu. Guests can crowd around an island in the kitchen then settle down for cozy conversation on a cold day. “I strongly believe there’s no right or wrong way of entertaining,” Rollins says, noting that what’s really
important is to, “give your guests your time and make the effort so people feel like you really want them to be in your home.”
Danielle Rollins’ Five Ps for a Great Party Plan all the details of your party out ahead of time. Walk through your house and look at it as if you were the guest who is coming to your home who may have never been there before. Using a fresh eye will help you find details you might have otherwise overlooked. Is the entrance well-marked and well-lit? Does your powder room have the things in it to make a guest feel welcome? Go through as many details of your party as you can. Do the caterers know where your serving pieces are? If it is a seated dinner, where will they serve? A military-general approach to the details will help make sure you have a great party, start to finish. And don’t forget to have a plan B, and sometimes, even plan for disaster! Prepare as much as you can ahead of time. That goes for laying everything you are going to need or use
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gourmet /
entertaining
Other Great Resources Palm Beach Entertaining: Creating Occasions to Remember, by Annie Falk Palm Beach is synonymous with lavish entertaining in one of America’s great playgrounds for the rich and famous, so if you want your party to rival those of the Great Gatsby, look no further than Annie Falk, society hostess and event planner extraordinaire. Falk’s book has something for everyone, from excellent crowd-pleasing recipes to tips for setting the scene as well as the table. Live vicariously as Falk entices 20 of Palm Beach’s prominent hosts, including fashion icon Arnold Scaasi, to open their doors and reveal their recipes and tips for the book. Order several; it is a perfect hostess or holiday gift. And in the spirit of the season, net profits benefit the Children’s Home Society of Florida, a charitable organization with a proven network of adoption, early childhood development and familysupport services. Elegant Entertaining: Seasonal Recipes from the American Ambassador’s Residence in Paris, by Dorothy Walker Stapleton, Philippe Excoffier and Francis Hammond Ooh, la la! In the heart of Paris’ exclusive Faubourg St. Honoré neighborhood, the magnificent 19th-century residence of the American ambassador to France is the center of Franco-American relations and the site of elegant entertaining. Nearly every day of the year, Master Chef Philippe Excoffier prepares dazzling meals and parties for foreign dignitaries, French friends of America and Americans in Paris. This book features 40 recipes that combine American flair with French style and offer inspiration for refined entertaining, all photographed against the backdrop of the residence’s splendid interiors. Personal favorite: Rum raisin ice cream with wild strawberries and cognac in dark chocolate baskets—perfect for New Year’s Eve.
66 Austin Woman d e c e m b e r 2 0 1 2
[Continued from previous page.] out in advance or setting the table a day before, or even cooking as much as you can before. As a single mother, I approach every party with the thought, what will I do on game day if one of my children gets sick? I never leave things to the last minute because you just never know.
Polish everything, including yourself. Doing a quick gloss of your house, fluffing up things a bit and making sure all the china, crystal and silver is polished makes things prettier. And making sure you have done things ahead of time will give you the extra bit of time to get yourself all party-perfect as well. A fresh swipe of lipstick, however small, does wonders.
Personalize details of your party as well as your house. Remember people are coming to your house to see you and your home. Don’t move all the furniture out in preparation for a crowd. It’s the personal details that make things special, whether it’s monogrammed napkins or stationery or the extra little touches that reflect your personality.
flesh-side-up in a roasting pan and cook until tender, about 25 minutes. Remove from oven and let cool. Heat stock in a saucepan over medium heat. When squash is slightly cooled, peel. Place one quarter of the roasted squash in a blender and add a quarter of the stock. Puree 20 seconds or until very smooth. Add 1 tablespoon butter and blend. Pour the mixture into a large container and repeat process with the remaining squash three more times until all the squash is pureed. Taste and adjust seasoning. Add a pinch of nutmeg. Serve immediately or chill, stored in an airtight container. To serve, pour hot soup into demitasse cups, shot glasses or egg cups with a breadstick placed across the top.
Breadsticks
Ingredients: 1 package puff pastry 2 tablespoons olive oil ½ cup grated Parmesan cheese Sea salt to taste Directions: Preheat oven to 375 degrees. Cut puff pastry into small strips about ½ inch wide. Arrange on a baking sheet. Brush with oil and sprinkle with Parmesan and salt. Bake five to seven minutes or until golden brown.
And finally, Post-its. One of the most brilliant additions ever created should be every host’s or hostess’ best friend. I cut them in strips and use them to make quick and easy seating charts, to label all the things I need for a party with where things go or what food will go in which dish. When you Butternut Squash entertain, you often have help from people Soup Shooters that might not always know where everything is or goes. Your job as the host or hostess is to enjoy your guests, not be giving directions throughout the party. But the very most important P is the people, and greeting everyone with the gracious sense that makes them feel truly welcome. That will make the most difference of all. Bonne soiree!
Butternut Squash Soup Shooters
Ingredients: 2 small butternut squash (about 4 pounds total) 5 tablespoons unsalted butter Sea salt and freshly ground black pepper 6 cups chicken stock Pinch of nutmeg Breadsticks (see recipe below) Directions: Preheat oven to 375 degrees. Cut squash in half lengthwise. Remove seeds and divide 1 tablespoon butter, cubed, among the cavities. Season with salt and pepper to taste. Place
gourmet /
winter treats
Warm Up With Winter Favorites
Mexican Hot Chocolate (Recipe courtesy of Neilsen-Massey Vanillas) Ingredients: 1 cup powdered nondairy creamer 1 cup fine granulated sugar (or powdered sugar) ¼ cup unsweetened cocoa 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder 1 teaspoon cinnamon
Come in from the cold with pistachio-lemon biscotti and Mexican hot cocoa.
Directions: Combine all ingredients. Store in an airtight container. To serve, add 2/3 cup boiling water to 1/3 cup Mexican hot cocoa mix in a sturdy mug. Stir. Top with marshmallows, if desired, and enjoy.
By Deborah Hamilton-Lynne As the temperatures drop, chilly afternoons can be more enjoyable for guests with the decadent flavors of pistachio-lemon biscotti paired with the rich and just slightly spicy creaminess of Mexican hot cocoa. Best of all, these make-ahead recipes mean hosts can join their guests for an afternoon of leisure and still serve the perfect winter treat. Try these tips to add warmth to your winter: b Have a warm mug of Mexican hot chocolate (see recipe) waiting when guests arrive or children return from outside. b Prefer tea? Add a drop of pure orange extract to a favorite brew for extra seasonal flavor. b Serve Dolce Mia Pistachio Lemon Biscotti (see recipe) as a treat, or prepare a gift bag of biscotti tied with a colorful ribbon for guests. b Add pure almond extract to any nut bread, pumpkin bread or banana bread for added depth and character.
68 Austin Woman d e c e m b e r 2 0 1 2
g Dolce Mia Pistachio Lemon Biscotti
(Recipe courtesy of Dolce Mia Biscotti) Ingredients: ½ cup unsalted butter (two sticks) 1 cup sugar 3 large eggs 1 teaspoon Neilsen-Massey Madagascar pure vanilla extract 1 teaspoon Neilsen-Massey lemon extract 2 teaspoons lemon peel, freshly grated, or 1 teaspoon dry lemon peel
3 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup pistachios, chopped ½ teaspoon sugar for sprinkling on logs Directions: In a bowl, cream sugar and butter. Add extract and eggs. Mix well. Whisk dry ingredients and add to butter/sugar/egg mixture. Divide dough in half. On a silpat-lined (or
parchment-paper-lined) cookie sheet, shape dough into logs. Sprinkle with 1/4 teaspoon sugar. Bake in a preheated 350-degree oven for 20 minutes or until firm. Cool on a rack for at least five minutes. Using a serrated knife, cut logs into 3/4-inch slices. Return to baking sheet, leaving space around each slice. Continue baking for 15 minutes or until desired crispness. Cool completely on rack. Makes 48 medium-sized biscotti.
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austinwomanmagazine.com 69
gourmet /
dining
The Russian House Austin says, ‘Na Zdorovye!’ and toasts Russian cuisine. By Meng Qi, Photos by Rudy Arocha Varda Salkey, co-owner of The Russian House, wants to fill a gap in Austin’s restaurant scene. Together with her longtime friend Narrie Anderson and her husband, Vladimir Grivkov, Salkey recently opened Austin’s first Russian restaurant. The three business partners form a dynamic restaurateur team, with Anderson managing marketing and social media, Grivkov as the head chef and Salkey overseeing day-today operations.
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“The pieces of this partnership came together like a puzzle,” Salkey says, noting the skills of the three partners provide a perfect fit. Salkey and Anderson met far away from the world of restaurant entrepreneurship. Both aspiring professional basketball players, they met while playing for the Georgetown University women’s basketball team in Washington, D.C. “When I arrived in D.C. from Russia, I thought we already had our team, but then our coach told us we were going to have another teammate from Sweden named Narrie,” Salkey says. “So, of course, we all assumed that she was going to be tall, blond and blue-eyed. But Narrie’s actually half Swedish, half Thai, so she’s smaller and, of course, she has a darker complexion and has long, dark hair. We became good friends right away.” The two comrades went their separate ways after they graduated when Anderson decided to stay in the U.S. to pursue an entrepreneurial career and Salkey returned to Russia to play on a professional women’s basketball team. However, after several injuries, she too decided to take her career in a different direction. “I got injured to the point where it was too much. I had three knee surgeries and a back injury, and it was just too overwhelming for me,” Salkey says. Through the years, the two friends stayed in touch,
Co-owners Varda Salkey and her husband, Vladimir Grivkov.
and after Salkey married Grivkov, the trifecta found their career paths converging. “We both always wanted to have our own business and it was always a dream for both of us to work for ourselves,” Salkey says. “And then here’s Vladimir, who’s been a chef for over 25 years, and trained and worked in Russia back when it was still the Soviet Union. He specializes in Russian food, of course, and has worked in restaurants all over Russia and other parts of Europe. He got to work in one of the best restaurants in the former Soviet Union, in Uzbekistan.” Salkey and Grivkov originally wanted to open their restaurant in New York City, but quickly changed their minds after a visit with Anderson, who had already made her home in Austin. “I think, at this point, New York has reached its potential,” Salkey says. “It has pretty much everything, but I don’t see the growth there. But coming here to Austin, we found it to be this modern, cool and weird—in a good way—place. People were so open-minded, so interesting, and the city is growing like crazy. I think
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dining
every single big city in the United States has a Russian restaurant, so we said, why not Austin?” Russian Traditional They worked with a real-estate agent to find a perfect Beet Salad B spot in the heart of downtown for their restaurant. Ingredients: As Salkey puts it, “It was love at first sight.” 2 beets Afterward, Salkey and Grivkov went back to New 2 carrots York, packed their bags and moved to Austin, ready to hit 1/2 onion the ground running on their new venture. They haven’t 3 potatoes looked back since. 3 pickles It’s fair to say The Russian House isn’t so much a 1/4 pound of sauerkraut restaurant as a mecca for Russian culture, art and food. Vinegar Located in a historical brick building in downtown Austin, the restaurant has a façade that evokes an atmosphere Directions: of tradition and cozy dining. The space is divided in to Boil beets, carrots and several different sections, each one reflecting a different potatoes until ready and peel aspect of Russia’s history or culture. them. Dice potatoes, carrots, The front patio is decorated like an old-fashioned onion and pickles. Beets Russian workshop, with wooden toys lining the walls, and should be diced separately. a painted ceiling overhead. The bar, on the other hand, Sprinkle beets with vinegar is covered with old posters and stamps from the Cold then add to the rest. Add sauWar era, while the inner dining room looks like a Russian erkraut. Add salt and pepper living room dating back to czarist times. The most eyeand olive oil to taste. Garnish catching feature is a traditional brick oven, hand-built with dill. Na Zdorovye! specifically for the restaurant. “People used to cook all their food on the brick oven, and it also served as heating,” Salkey says. “Some brick ovens were so big, people could sleep on them as well. It’s must be cooked separately bea big part of the Russian home.” fore being added between thin Private rooms are available for diners to reserve for layers of a Russian pancake. more intimate gatherings. A must-see is the Eastern RusRumor has it that Anton Cheksian-style room, which features carpets covering the walls hov was an early kulebyaka and pillows arranged around a low table on the floor. enthusiast, and described it by Equally diverse is the menu designed by Grivkov. saying, “The kulebyaka must It started out 50 pages long and was only edited down make your mouth water. It through a painstaking process that, according to Salkey, must lie there before you, a “was like a fight to the very end.” It draws from Russia’s shameless temptation. Butter roots as a part of the former Soviet Union, which spanned drips like tears, and the filling is many regions and styles of cuisine. fat, juicy and rich.” “If you look at Russia, there are the different regions Grivkov makes sure his bordering Europe and Asia,” Grivkov says. “The food kulebyaka meets Chekhov’s varies based on the region and climate. So we’ve tried to high standards, though he also include food from all different regions within Russia so adds his own twist, making people can try some of everything.” different versions such as kulebyaka in Texan, Mexican, (An interesting fact on the immense size of Russia: If Japanese and Chinese styles. you were to trek from one side of the country to the other, And, of course, what Russian restaurant would be comyou would travel through nine different time zones.) plete without an extensive selection of vodka? Grivkov has “Russian food has often been considered as fatty, but brought his love of invention to the vodkas offered at The it’s actually not,” Salkey adds. “There’s been such a long Russian House. So far, he has created more than 35 flavors history of how the cuisine has evolved. Also, Russians are of infused vodkas, from classic fruit flavors to more exoften very religious and some fast over 300 days out of the perimental ones with herbs that have an almost medicinal year. A lot of the diet is based on vegetables, mushrooms quality. He aims to create 50 flavors, and ultimately, “to be and berries. On our menu, you can find the place that people come for vodka.” a lot of choices for people who don’t In addition to the food, Salkey has eat meat or fish.” more plans for The Russian House. The Russian House One of the star items on the menu is “I definitely want to offer informal kulebyaka, a layered pie that dates back 307 E. Fifth St. Russian language classes, teaching 512.428.5442 to the 12th century. It is traditionally people little cool statements, for people made with fish, and all the ingredients russianhouseofaustin.com who want to travel to Russia or who
72 Austin Woman d e c e m b e r 2 0 1 2
Citrus Vodka Infusion (For 1.75-liter vodka bottle) Wash and peel two oranges, two limes and two lemons. Peel carefully and avoid pith. Put the peels in the vodka. Remove pith from the fruit. Cut the fruit and add to the vodka with peels. Add 300 to 400 grams of organic honey and three to four cloves. Infuse for one month at room temperature. Strain before serving. The end result is something similar to an orange liqueur.
just want to learn something new,” she says. “It would be something fun, and if we get more interest, we can always expand it. We want to become that true Russian home so people who want to learn about Russia or even Russians newly arrived in Austin know to come to us.” Salkey has already planned a list of 15 to 20 events for the coming year, hosting Russian and European bands like the Flying Balalaika Brothers because “Russians love to dance.” Other events include masquerade balls and Russian tea parties at which attendees can learn how to drink tea from traditional Samovar teapots. “It’s been a long journey,” Salkey says, “but we’re so excited. Every single thing, every single corner, we’ve done it ourselves. It’s our home, and we don’t think of people who come as our customers; we call them our guests. We want people to love this place because we love it.”
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gourmet /
guilty pleasure
Gingerbread Cocktail Holiday perfection served up at Liberty Tavern. Ingredients Tito’s Vodka Gingerbread liqueur Simple syrup Fresh cinnamon Fresh nutmeg Madagascar vanilla Egg white Angostura Bitters
Directions: Combine the following ingredients in a shaker tin half full of ice: 1½ ounces of Tito’s Handmade Vodka, 1 ounce of gingerbread liqueur, ½ ounce of simple syrup, ½ teaspoon of Madagascar vanilla extract, egg white of one egg (gives the drink body but does not change the flavor). Shake for approximately 30 seconds. Strain into a martini glass. Use a spoon to transfer froth from the shaker tin to the top of the drink ( just like a cappuccino). Top with a pinch of fresh cinnamon and nutmeg and two dashes of Angostura Bitters.
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74 Austin Woman d e c e m b e r 2 0 1 2
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to your health /
fitness
Dancing with the Stars Carol Adams dances her way to fitness for the Center for Child Protection. By Chrissie Jarrell and Natalie Yerkovich Dancing with the Stars Austin is one of the most exciting charity events of the year. The proceeds benefit the Center for Child Protection and support the important work the group does to provide help, hope and healing for abused and neglected children in Travis County. Each year, 11 local celebrities are paired with professional dancers and prepare for more than six months to wow guests in an energetic dance-off. We caught up with Carol Adams, president of the Animal Trustees of Austin and one of this year’s stars, to get a glimpse in to how she prepared for the spotlight. Like a lot of young girls, Adams took ballet, tap and jazz classes growing up, and got back in to tap in her late 20s. In her 30s, Adams taught Dancercise classes in Austin and performed in some musical theater productions, but all just for fun, she says. Adams later served as executive director of Sharir Dance Company, a professional modern-dance company in Austin. Sharir Dance Company was in residence at the University of Texas and performed throughout the world. It was during those years that Adams’ appreciation for dance really grew. Adams has a particularly interesting story because she has seen so many positive changes in her life and health
since beginning to train for her ballroom-dancing debut. Not only has she lost more than 15 pounds in the last six months while preparing for this event, she feels fantastic. In addition to one to two hours of dance rehearsals with her pro-dancer partner, Matt Stewart, she attends three to four Zumba classes a week and a fusion workout called Bootie Camp two to three times a week. “Dancing is a lot more interesting to me than running on a treadmill or riding a stationary bicycle,” Adams says. “I move and feel so much better now, and my brain has been stimulated by remembering the steps to each routine.” Sabrina Barker-Truscott is the director and emcee of the event and a trainer at the Satori Method, the fitness studio in Austin where Adams takes classes. “It was amazing to watch Carol and Matt rehearse their dance routine,” Barker-Truscott says. “Not only were they completing a vigorous workout, they were having a blast, laughing, smiling, concentrating, challenging The Center for Child Protection is the first stop for children in themselves, and energized after completTravis County who are suspected victims of abuse or neglect, ing each run-through. Much more fun or who have witnessed a violent crime. The center works than a session at the gym.” with law-enforcement agencies to make the investigations There are so many reasons why dancthorough and seamless while also as minimally traumatic as ing is a great way to be active. First, it’s possible for the children and families. Through its services, the center helps abused children reclaim their hopes and dreams, designed to be fun. My face is always the and return to the very important business of being a kid. first thing to feel the burn from smiling and laughing so much. Whether you’re Get involved. Volunteer, make a financial donation or attend one of the center’s many events throughout the year. Most of practicing ballroom dancing or taking a the center’s funding comes from donations from individuals, Zumba class, you’ll enjoy the company of families and local organizations. For more information, visit your dance partners and have fun moving centerforchildprotection.org. together.
Zumba: energetic dance fitness classes Bootie Camp: a mix of Zumba dance, weight training and stretching Train with Sabrina Barker-Truscott at the Satori Method Academy, 5000 Bee Caves Road, suite 210 512.698.9591, satorimethod.com
Second, it’s great for your body. All of the quick movements, muscle control and hip shaking really allow you to tone up and increase your flexibility. Dancing is low-impact, so it’s great for almost everyone and a wonderful way to ease back in to working out after a period of inactivity. And finally, you’ll see amazing results, not only in your physique, but also in your ability to remember dance moves and the speed at which you can move your feet. Other participants in this year’s Dancing with the Stars Austin include fitness trainers, philanthropists, musicians, educators and more. It may be too late to catch this year’s performance live, but be sure to visit centerforchildprotection.org to see videos of the performances and get details for the 2013 event. You can also volunteer your time and donate financial resources any time throughout the year.
Center for Child Protection
76 Austin Woman d e c e m b e r 2 0 1 2
Chrissie Jarrell and Natalie Yerkovich, the gals who created myfitlist.com, do the grunt work for you. Well, the organizational grunt work, anyway. They work hard to connect people with the fitness groups, information and resources they need so they can grunt, sweat and tone to achieve their personal goals.
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to your health /
It’s a Wonderful Plan How to eat healthier during the holidays. By Jill Case During the holidays, temptations are everywhere: work, parties, family gatherings. Studies show people do not gain as much weight as they think during the season between Thanksgiving and New Year’s, but they also show that people do not lose the weight gained, and this is a particular problem for those who are already overweight. Austin Woman spoke with Mary Ellen Autry, a registered dietician at the Austin Diagnostic Clinic, about how to eat healthier this holiday season. Austin Woman: What is the one thing you think people can do to improve their eating habits during the holidays? Mary Ellen Autry: It’s actually decreasing the portions of their high-fat dessert-type items and increasing the portions of fresh vegetables and fresh fruit, so it’s a portion issue. You don’t really want to give up some of those favorite holiday foods because you tend to see them, sometimes, only once a year. If it’s your favorite Christmas cookie or it’s a candy that only comes out once a year, you can still eat it, but just decrease the portions. AW: Do you have any suggestions as to how people can approach the big buffet-style meals or the big party spreads? MEA: The first thing is don’t approach the buffet after you’ve been fasting all day. Individuals have the tendency to say, “Well, I’m going to go out and be eating things I shouldn’t tonight, so I won’t eat before I go there.” But you really want to eat normally through the day and don’t go to that buffet starving. Have something that’s nutritious before you go, like fruits and vegetables. Then, when you get there, start with those things that are clean, the things that don’t
78 Austin Woman d e c e m b e r 2 0 1 2
wellness have sauces on them: fresh fruit, vegetables. Don’t end up standing by the buffet. Take one or two food items with you and then move across the room to talk with someone. If you stand at the buffet, you’re probably going to end up eating more than you had intended. If you want to try everything, try to take only a fourth of it. Let’s say there are hard-boiled eggs, you don’t have to eat the whole deviled egg; you can actually try to cut it in half and then just take a little bit. So, depending on what you like, cut those portions down, and don’t stand next to that buffet table. AW: Most people bake at least one thing during the holidays. How could they make their baking a little healthier? MEA: It depends on the item that they are doing, but they can use skim milk instead of whole milk. Skim milk is about 80 calories a cup; whole milk is about 150, so you’re going to end up saving about 70 calories. You can also use two egg whites for roughly 15 calories instead of a whole egg that’s got about 80 calories. Another thing to do is use non-stick vegetable cooking spray. It doesn’t have any calories, but if you just use one tablespoon of oil, that’s 120 calories. When you end up having a cup of oil, it’s about 1,000 calories. It’s the fats that you’re trying to get rid of. If you’re to cut down on the sugar, ask yourself if the recipe calls for a cup of sugar, do you really need to put that cup of sugar in? Could you, maybe do 3/4 of a cup? You might want to use some of the sugar substitutes like Stevia. AW: If you take the oil out of your baking, what are the substitutes for the oil? MEA: Applesauce is going to be a substitute, and, depending on the particular recipe, it will be different amounts. Applesauce tends to work better in breads and cookies instead of the oil. AW: Do you have any tips for cooking a healthier holiday dinner? MEA: Ask yourself, do you really have to add all the fat in there that you have been adding? When you have mashed potatoes, do you really have to put that much butter in there? Let’s say in making the mashed potatoes, you throw in a stick. Could you throw in half of a stick? Or, can you move from your stick margarine down to a soft tub margarine that’s been made from
a Get nuts that are still in the shells. They take more work and time to get into.
olive oil and use less? When you have green beans—I know my family had a recipe that was green beans with bacon—could you put in ham, which is lower fat but still gives a similar taste? The other thing, too, is you can substitute in half of a cup of yogurt instead of half of a cup of sour cream when you’re looking at things like sauces for fruits and dips. The thing you want to do ahead of time with some of these is make up a small portion and do the taste testing before you actually get to the holiday meal. The other thing that’s always on the menu is that green-bean casserole. If you use fresh vegetables instead of canned, that’s going to be healthier. And the cream of mushroom soup—do a low-fat cream of mushroom soup instead. If there is a jello salad that has a lot of sugarsweetened fruits or marshmallows, you could use a sugar-free gelatin because, odds are, you’re not going to notice that the sugar’s missing when you have all those other items in there that are going to end up giving it that sweet taste. AW: What are the best and the worst drinks to have at parties, in terms of calories? MEA: The worst drinks are those that have creams in them, like piña coladas, and a lot of fruit juices or highly sweetened fluids. One-and-a-half ounces of alcohol is 120 calories, so if you end up taking that alcohol and mixing it with something non-caloric, like rum and Diet Coke, you’re going to have 120 calories for 1 1/2 ounces of rum with the Diet Coke, as compared to about 350 calories for an eggnog. Wine is going to be in the ballpark of about 80 calories for four ounces. Limit those drinks, how many that you have, and then you can switch to something like Perrier or
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to your health / [Continued from previous page.] club soda with a twist of lime. Another thing to get is a virgin Bloody Mary. Have the alcohol taken out of there, and it will be a better drink if you’re trying to watch the calories. AW: After you’ve had a big meal and you feel stuffed, what would you suggest to feel better? MEA: Get up and walk. Move around a little so you kind of get everything digesting. So, walk! Speed doesn’t matter. Just don’t sit there on the couch. Move a little bit. Burn some of those calories that you ended up eating. You don’t want to go out and do anything strenuous, but just a nice, easy walk, if you can do that. Put on some holiday music and just dance slowly. Just move. Don’t sit and park yourself in front of the TV set. AW: What is a good approach to take with snacks and appetizers? MEA: One approach would be to buy whole grain, low-fat crackers instead of the high-fat crackers. If you’re going to end up buying cheese, you want to get those that have a full flavor to them. You won’t use as much. Use sharp cheddar instead of mild cheddar. Sharp cheddar for the same ounces will give you a lot more punch.
wellness Get nuts that are in the shells. Put out pistachios in the shells, peanuts in the shells. Don’t just put out the jar of shelled nuts because the ones that are in the shells take more work to get into, and you aren’t going to end up using as much and they’re going to be lower in salt. Offer pico de gallo. Pico de gallo is a great substitute for all the cheese dips or the artichoke dip, and there are a lot of different varieties available at local grocery stores. You will end up getting antioxidants, flavonoids, vitamins, minerals, and you’re not going to get the fat with them. Another thing nice for appetizers on a buffet is fruit kabobs. You can get cherries and kiwi. You can actually make them red and green. You can get star fruits. Put pineapple on there. And those, a lot of times, are really popular.
that came to mind. One was the dips that we use for the fruit and the chips because many times, they don’t have many redeeming qualities; they’re just fats. Eggnog was also at the top of the list. The best thing that we eat is roast turkey. It’s a very, very lean item. Usually, you don’t put fat with it, so roast turkey is actually the healthiest, and the fruit salads that people tend to make at Christmas time, when they don’t add a lot of extra sugar. Those are really healthy.
AW: Any healthy party ideas? MEA: One year for a party, we ended up doing a soupand-salad potluck. It was lighter, and you didn’t have a lot of the high-fat items, and I just made a low-fat dessert. It was really fun, and we got a lot of good comments.
AW: Final thoughts? MEA: Again, the best tip is portion control. Also, pre-plan as much as you can. Scan things. Decide what you want to end up eating, what looks appealing and what you think you can work in to your diet. Eat slowly so your body has a chance to register that it’s full. If you eat very, very quickly, you can eat a lot of food before you have that feeling of fullness. Eat for you, not just to please an insistent hostess. Eat because you have decided that’s going to be your choice rather than eating to please someone else.
AW: What are the healthiest and the unhealthiest things that we traditionally eat during the holidays? MEA: The unhealthiest thing: There were two things
Mary Ellen Autry has been with the Austin Diagnostic Center for 15 years. She is a registered dietician and a certified diabetes educator.
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Recipe for Success Sharon Watkins, owner of Chez Zee, found a way to have her cake and eat it too.
By Molly McManus Photos by Annie Ray Makeup by Lauren Lumsden, raecosmeetics.com
by deborah hamilton-lynne photos by kimberly davis makeup by karen Powanda, kissnmakeup.us. Styling by katie borges.
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haron Watkins never wanted to go in to the restaurant business. With an atypical schedule, long hours on your feet and people demanding everything from you simultaneously, it’s not exactly glamorous, and she never would have dreamed it. “[Growing up,] my sisters worked in restaurants. I worked at Foley’s,” Watkins says rather matter-of-factly. And yet, here she sits at the back corner table of Chez Zee—a woman who has had theater and the arts interwoven throughout her life—now a successful restaurant owner of 24 years. Watkins accurately describes her eatery as the biggest play she could ever produce. Truly a production, Chez Zee beckons visitors to enter the American-style bistro, surrounded by lights hanging everywhere, creating curtains of warmth and intimacy, setting the stage. A crimson grand piano is perched in front of a warm yellow wall, hands fluttering over its ivory keys. The bakery case is filled with eye-popping, mouthwatering cakes, pies and other delicious desserts. Definitely not your conventional restaurant owner, Watkins sits on a hand-painted bench, with eclectic artwork she’s chosen behind her. Her legs are crossed in casual black pants, embellished by her shiny black sequined flats and a vibrantly red Chinese-style jacket adorned with a black dragon. Taking in the entire atmosphere is theatrically stimulating yet surprisingly comfortable. From local paintings hung on the walls, to Watkins’ animated stories from the past and the present, it no longer feels like an ordinary restaurant (or interview, in my case); it feels as though you’ve been invited in to someone’s home to be wined and dined, entertained to your heart’s content, an escape presented to deal with whatever is going on in your life. “Usually, the most important things in the world happen at the table. We’ve had them all happen here: marriage proposals, divorces, people who have just been told they are going to die. … Wakes, weddings, every celebration. Sixty percent of the world’s business happens at the table,” Watkins explains earnestly, highlighting her passion to be able to supply that space to people. However, given her love of theater and the arts, she happens to define that space as something else. “Everyone has a common need to gather around the table, which, to me, is a little stage. They’ve got a little drama going on, no matter what. No matter
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what they’re doing, they’ve got a story. [Chez Zee impressive theater program under the direction is] a little theater and I’ve set the stage,” she says, of Ruth Denney, one of the most influential drama explaining as fervor penetrates through her piercteachers in the country. Upon graduation, Watkins ingly blue eyes. enrolled in the theater program at UT, continuing “That’s why it’s never only about putting food on her education in the dramatic arts. She eventually the table. It’s about what’s happening to everybody, moved to Princeton, NJ, with her first husband, getwhat’s the combination of experiences that are all ting a job in the box office of McCarter Theatre, the happening here together,” she says. “Hopefully, we professional repertory theater on campus. Watkins help them in some small way.” remembers thinking, “What’s going on here? These The amalgamation of enthusiasm for theater and people don’t have community activities!” She procompassion for community has posed to Arthur Lithgow, the been at the core of Watkins’ creative director of McCarter life, whichever direction it Theatre (and actor John Lithhas taken her. A seasoned pro, gow’s father) the idea of startshe has had a life of frivolity, ing a children’s program for excitement and drama—in the the community. Lithgow gave Sweet Potato Pudding literal sense. The woman has her the green light, and she set Pictured right; Makes eight servings been involved with varying poout as the founding director of Ingredients: sitions, one very different from Creative Theatre Unlimited, the next, enjoying life like a pie: 1 pound sweet potatoes (2 large or 3 an alternative community small, peeled and cut into chunks) one slice at a time. Throughout children’s theater organization, 3/4 cup brown sugar the years and through major life with the goal being to bring 3/4 teaspoon salt and career changes, Watkins’ people together to share in the recurring theme stems from fos- 2 teaspoons ground ginger experience of theater. 3 tablespoons cornmeal tering community and finding After five years in Princeton, 1 egg the theatricality in it all. Watkins returned home to 2 egg yolks Let’s start from the beginAustin, working at UT’s theater ning: Watkins’ family moved to department with Dr. Cole1/2 cup heavy or whipping cream Austin from Connecticut when man Jennings. Shortly after, 1 tablespoon pure vanilla extract she was a child, her mother she joined the Texas CommisDirections: Preheat the oven to 325 making history as one of the first sion for the Arts as the grants degrees. Spray a 9-by-6-by-3-inch women to get in to law school at program director, managing casserole dish with nonstick cooking the University of Texas at Austin. the review panels that would spray. Finely chop the sweet potatoes Her father also made history by process grant applications and to the texture of large rice in several taking a job as the head football consulting with arts organizabatches in a food processor with the coach for the Pflugerville High tions in communities throughsteel knife, using on/off pulse. Mix School Panthers and starting out Texas, furthering her own together the sweet potatoes, brown the longest-winning record of interest and involvement with high-school football games in the sugar, salt, ginger and cornmeal in a the arts community. large mixing bowl. Stir the egg, egg United States. Maybe Watkins Watkins changed gears, yolks, cream and vanilla into the sweet had something to do with it too. operating an advertising agency potato mixture. Pour into the casserole Although it may have been a that handled retail clients, dish and bake for 15 minutes. Stir from form of daddy daycare, Watkins everything from banks to real the outside to the middle. Continue looks back fondly at her earliest estate, food and beverage, and baking and stir again after 10 minutes. involvement with performing, hospitality. Ten years down Cook until lightly browned and just set, the time she spent as a little girl the road found Watkins in the about 40 minutes in all. Can be served as the mascot with pompom best and worst place of her life. hot or at room temperature. cowboy boots cheering for the She had downsized her agency Panthers. to only represent her favorite (Note: The typical problems of a baked The drama devotee then client, Chez Fred, a bakery and casserole are that the edges tend to attended Lamar High School overcook and get dry before the center is restaurant chain in Austin. The in Houston, well known for its company ran in to some trouble done. Stirring twice helps to solve this.)
Double cut pork chop topped with a braised Lightsey Farms fig reduction, sweet potato pudding and haricot verts.
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and went bankrupt, leaving Watkins out of work. With money invested in the company as well, it put a major halt on her business, which was essentially gone without Chez Fred. She had to make a difficult decision. “I had to figure out what I was going to do,” Watkins says, adding that she thought of starting fresh in the advertising world. “Mostly, I was just perplexed. I was depressed. I was distraught.” As she speaks, Watkins emphasizes each emotion with strain in her voice. “I used the Boy Scout motto: ‘When you’re lost, stay put,’ ” says Watkins, who made a colossal move, taking over the failed restaurant, altering the name to Chez Zee. “Part of it was not letting the people there go, not letting the place or the idea go. You know, just trying to be a hero for a lot of people. I love those big challenges and that was a big one.” People thought she was crazy to take it over with no real experience in the restaurant world, and she agreed. “Looking back at the daunting circumstances, a rational person would go do something else,” Watkins laughs, revealing her ability to never take anything too seriously for long. But why did she do it? “It’s kind of like asking a drowning person why
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they tried to swim,” she says. “You don’t think about it. You just want to get on the other side and hope you’re going in the right direction.” And that’s her mentality. When Watkins approaches a bridge, she does not stop. She goes under it, through it, around it, over it, whatever it takes to get to that other side. Little did she know that in 2012, Chez Zee would be a successful restaurant that has been in operation since 1989, a little piece of history and tradition of Austin and to the community that frequents the establishment. With Watkins’ drive, ambition and never-going-togive-up mentality, Chez Fred was transformed and lived on. It’s that drive that keeps Chez Zee going to this day. Not knowing anything about restaurants, Watkins had her work cut out for her. She had to teach herself everything, from the food to the service, to creating the ambience, crunching numbers and ensuring her employees were well-paid and happy. She never stopped trying to make Chez Zee better for everyone involved. “I have a high need to succeed,” Watkins says. “I have to understand what I’m doing.” So when she’s out and about at other restaurants or on vacation, is she relaxing? Not so much. “When I’m on vacation, I’m looking for great ideas in leadership, in design, in food and art. Everything I’m interested in I could do [at Chez Zee]. It’s a great stage for having a lot of interests. And that’s not work for me,” she affirms.
When she’s at another restaurant, she’s looking at the host stand, taking note of the software program, checking whether the base boards are clean, wondering why the phone has rung four times, noticing what type of plates are being used and where they come from. She demonstrates by lifting an imaginary plate to check the bottom. “I’m relentless. I really want to know. I want names. I want dates. I want prices. I want to know now,” she half jokes, going in to a character reminiscent of a cop on CSI. She’s known for sending her managers texts at 3 in the morning, not because she needs a response, but because she gets an idea and doesn’t want to forget it. Her tenacity to learn more, to succeed and to make her business better is something she never really turns off; it’s a part of her and she is a part of Chez Zee. “Sometimes it exhausts me. But it also saves my life,” she sighs. Like being a director of a play, scrutinizing how the set should look and how the actors will interact with it, Watkins is the director of all things Chez Zee. “It took me a year and a half to pick the colors of the wall [for Chez Zee]. Not because I’m that detail-oriented. It’s much more about how does it feel? We just moved the piano, which sat in the same place for 23 years. I thought about it for three years. Really? It’s painful being me sometimes,” Watkins says. Her level of involvement at Chez Zee not only includes the way it looks and feels, but also making sure she’s dotting her i’s and crossing her t’s. As a right-side-of-the-brain type of person, Watkins found the numbers and finance side of the restaurant challenging, something she forced herself to learn and understand. In the beginning, she was at Chez Zee seven days a week. Her children, now grown, had to deal with Mom being the hard-working businesswoman she is, sometimes having to go in tow with her. “My kids grew up in this restaurant. They’d say, ‘Can we please go somewhere where 20 people don’t talk to you while we have breakfast?’ I would bring them out their breakfast so as to give some impression that I had made it,” she says, noting that she hadn’t made it at all. “I would show up with it in my hands. ‘Here!’ ”
“When I’m on vacation, I’m looking for great ideas in leadership, in design, in food and art. Everything I’m interested in I could do at Chez Zee. It’s a great stage for having a lot of interests.” -Sharon Watkins
From waiter to bartender to host to kitchen expo to manager, J Steinbach has done it all in his 20 plus years at Chez Zee. His current position is taking care of all the decorations and the 100-something boxes of lights.
As she tells the story, she exclaims with animation, pretending to put the food in front of her son and “I wouldn’t be working daughter. [at Chez Zee] still if she “It was a poor wasn’t a great person substitute,” she to work with and an says with a disapoverall unique person. pointed expression. She has a knack for They must not bringing in some amazing employees,” Steinhave noticed, as bach says. “[Sharon] is Watkins’ daughter, just a unique indiSarah Bown, revidual. Very fascinating members it slightly personality that I’ve differently. never quite met before. She’s like family. She’s “It was kind a successful businessof exciting, new woman and I see that things always side, but I also see the happening,” Bown human side. The fact says. “It was fun that she’s an excellent watching everybusinesswoman speaks for itself. But the fact one make our that she’s still a human food. And there being on top of that is was a lot of really huge. She is Chez Zee.” good food to eat all the time.” Watkins’ hard work has paid off. She now has more time to spend with her children and her granddaughter, Everly (who is featured in Watkins’ advertisements) and is able to participate in various community and business groups, including her involvement as the founding president of the Austin Public Library Foundation. She was also able to take a month off work for the first time this year. Given her theatrical background, it’s not surprising that Watkins went to New York three times in 2012, viewing every non-musical play nominated for a Tony Award, in all categories. Best actress, best director—you name it, she saw it. This reward for her 24 years running Chez Zee is something to sing about. “If I can spend an evening in the theater, then I am the happiest in the universe. When the lights come down in the theater,” she trails off, lost in her ideal evening. “That is what I love the most of anything in the world.” And yet, she barreled down the restaurant path instead of choosing to return to the theater realm. All of her interests in one place, Chez Zee fulfills the multi-faceted layers of Watkins. “I would never have gone looking to open a restaurant. And yet, it’s given me the biggest play that I could ever produce,” Watkins explains, always comparing her restaurant to the theater. And what comes out of the kitchen is truly a work of art. From the brunch that offers melt-
in-your-mouth crème brûlée French toast and 10 varieties of satisfyingly savory eggs benedict, to the lunch-and-dinner menu that includes Southern comfort-style fried dill pickles and pecancrusted chicken, practically everything is made from scratch and brought out on colorful plates of varying shapes. Oh, and the desserts! Twenty made fresh daily. From the delectable coconut tres leches to succulent carrot to lip-smacking lemonrosemary cakes, Watkins has perfected her 150-item menu to reflect her interests and the desires of her customers, which change regularly. Pumpkin “If it gets cookie-cutcheesecake ter, then it kind of loses the vitality, the energy. I mean, I count on a lot of the things staying the same, but I have a big interest in mixing it up as much as I can,” Watkins says, noting she’s also altered the menu to fit the fads or diets of the time during the 24 years of Chez Zee’s existence. “Low protein, high protein, low carbohydrates, low sugar, gluten-free. Oh, Atkins. That was a fun one,” Watkins laughs. Although she jokes about it, she does want there to be options for every customer, which is unique to a restaurant. Many restaurants’ staffs scoff at diets, unwilling to compromise with customers. Not Watkins. She wants every single person to be able to enjoy the experience of dining out, regardless of what diet they are on or allergy they have to deal with. These desires to please her customers span from her wish to make Chez Zee a place where people find comfort. Building community comes naturally to Watkins, as it fulfills the common need to sit at the table and share stories.
As people walk past the table, she waves to familiar faces. “Has Bill started school?” she asks one woman. “Tell Hank I said hey,” she says to another. This level of investment in the community she has created at Chez Zee is exemplar of the kind of human being Watkins is. She genuinely wants to know how people are and help them when they are in need. Chez Zee regularly makes donations to various causes, and the paperwork from individuals and organizations that comes in requesting support is overwhelming,
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A Supporters of the Rise School, Steve Hicks and Donna StocktonHicks, and Sally and Mack Brown.
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Lemon Rosemary Cake
but Watkins never wavers in her need to help. “Sharon is one of the most generous people I’ve ever met. She’s one of two people in Austin that I never want to ask anything of. She always says yes and gives so much away,” says Liz Stewart, a regular customer of Chez Zee and the community outreach director for the nonprofit My Healing Place. “She does so much for the community in terms of caring about people, contributing to organizations. She always offers to help. [My Healing Place has] been the recipient of many of her generous donations. …
Crème Brûlée French Toast (Pictured left) Ingredients: 3 cups heavy whipping cream 1 vanilla bean 6 large egg yolks 1/2 cup sugar 1 1/2 pounds challah or other soft-textured egg bread (cut into 1-inch-thick slices) 3 tablespoons unsalted butter, melted Real maple syrup, warmed Sliced fresh strawberries or other fruit Softly whipped cream Directions: Butter a 9-by-4-inch loaf pan. Wrap the bottom and sides of the pan with strips of foil long enough to fold up and over the top of the pan for baking. Combine the cream and vanilla bean in a medium saucepan over medium heat just long enough to warm the cream, about five minutes. Remove from heat and let mixture steep until cool, about 15 minutes. Pour the cream into a mixing bowl, straining out the vanilla bean. Cut the bean lengthwise and scrape out the little black seeds. Stir the vanilla seeds back into the cream. (The remaining vanilla pod can be dried and added to the sugar for the next batch of French toast.) Add the egg yolks and sugar to the cream, whisking until well combined and light yellow. Place a layer of bread slices in the pan, cutting pieces as needed to fit evenly. Pour about a fourth of the mixture over the bread. Repeat with three more layers of bread and egg/cream mixture, ending with the latter. (The bread can rise above the rim of the pan.) Fold the foil over the top, place a plate on top and weigh down with a can of food. Refrigerate for at least an hour so the custard absorbs into the bread. Remove the plate and can before baking. To bake, preheat oven to 325 degrees. Place foil-wrapped pan in a pan of water that comes halfway up the sides of the loaf. Bake for about 1 hour to an hour and 15 minutes or until firm in the center. Open the foil top to let steam escape. Let French toast cool in pan. Refrigerate until ready to serve, or freeze, well wrapped, for six months or longer. When ready to serve, preheat oven to 350 degrees. Remove loaf from pan and slice into 1/2- to 3/4-inch slices. Arrange on a baking sheet. Bake for 10 minutes or until warm in the center. Alternately, heat slices on a griddle. Add syrup, berries and whip cream to your liking. Serves eight to 10.
One of my dear friends has cancer, so Sharon set up a Chez Zee account for her.” Friends and family pick up the food from Chez Zee and deliver it to Stewart’s friend. They can also add money in to the account. Not surprisingly, Watkins was the first person to contribute money. “[Watkins’] generosity is her defining characteristic,” Stewart elaborates. “She’s inspiring. And she’s never one to toot her own horn.” It’s true. It was like pulling teeth to get Watkins to open up about her life and her accomplishments. As her daughter, Bown, put it, “[My mom is] really interested in what’s going on in the world and always has something interesting to talk about.” She’s very much a people person. Watkins would rather put another first, helping them with their goals and career, connecting them to the many people she knows from being involved with everything, or telling her hilarious stories than to highlight her own successes, and it’s all reflected loving family that includes her husband, children, in the high level of service given at Chez Zee. granddaughter and pets; and engagement with the Five minutes at Chez Zee and it’s obvious people community, all while loving every minute of it. What really do rely on her. While I sat in the waiting area, possibly can be next for Watkins? an elderly woman approached the hostess, asking “That’s something I’m working on,” she says. “So, if Watkins was in that day. The host responded she part of the adjustment is really picking.” wasn’t, and the woman unhappily walked away, That means a lot coming from the woman who clearly disappointed. The hostess turned to a cosort of haphazardly fell in to owning an incredibly worker, saying, “People have to understand she’s not successful restaurant. here all the time.” Apparently, this happens…a lot. “I’m constantly torn with just having the most fun Watkins also told me about a man who called I can possibly have every day and wanting to keep recently, asking to make a reservation on Thanksgiving. doing the work [at Chez Zee]. The restaurant is so The host informed him the restaurant would be closed. much about the community and I like that because “Well, I’m going to call Sharon because that is it gives you access to a big world,” she says. “It’s just not right,” he’d said. hard for me to imagine not having Chez Zee is located at “We are literally the kitchen to a lot that, that clubhouse.” 5406 Balcones Drive. Visit of people in our backyard in Northwest Life is funny the way it works chez-zee.com for more Hills,” Watkins explains, adding Chez out. It’s like a great recipe: There information, or make a Zee offers sides and pies during the are definitely blunders along the reservation by calling 512.454.2666. holidays to people who don’t want to way and it might take years to get it or can’t cook, which originates from right, maybe an entire lifetime. But Hours: Monday through Watkins’ own desire to make it easier Watkins continues to work on her Thursday: Lunch from 11 a.m. to 5 p.m., dinner until in the kitchen. Food is to be enjoyed, own recipe, feeling out the next in10 p.m. something to come together over, not gredient. And she might never give Friday: Lunch from 11 a.m. to stress over. And like the sign in the up the role she plays in her producto 5 p.m., dinner until front entryway of Chez Zee announces, tion of Chez Zee: The Restaurant. midnight “Remember stressed spelled backwards Until then, do your taste buds a Saturday: Brunch from 9 is desserts!” favor and head out to her joint. Your a.m. to 3 p.m., grille menu Take a chapter out of Watkins’ book hardest decision will be deciding from 3 to 5 p.m., dinner until midnight and heed the moral of the story: You on brunch, lunch, dinner or descan have your cake and eat it too. A sert. You might even catch Watkins Sunday: Brunch from 9 a.m. to 3 p.m., grille menu great restaurant about to celebrate its running around or enjoying a meal. from 3 to 5 p.m., dinner golden birthday; a so-cute-you-can’tSay hello and become part of her until 10 p.m. stand-it Caribbean-style quaint house ever-growing community. As the Happy Hour: Every day that—shocker—incorporates all her Chez Zee saying goes, she’s saving a in the bar and courtyard, interests as Chez Zee does; a beautiful, chair for you. 3:30 to 6:30 p.m.
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Photo by Jody Horton; courtesy of La Condesa/Giant Noise.
Granja Salad at La Condesa
Dine -and-
Dash By Kristi Willis
What could be more fun than eating your way through the city one dish at a time? Imagine not having any traffic or budgetary restrictions and getting to pick your favorite course at each spot: a progressive dinner, Austin-style. Following are some of the cityâ&#x20AC;&#x2122;s best bites, served up by course, from tried-and-true eateries, as well as new kids on the block. The progressive-dinner format made it difficult to include restaurants specializing in prixfixe menus, a practice that offers a constantly changing menu to diners but makes it tough to highlight a dish that might not be available in a week. Look for some of the top prix-fixe offerings on our best-of list.
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Dine -and- Dash 1
Course 1: Appetizer Charcuterie Plate (Assiette de Charcuterie) at Chez Nous An Austin culinary standard, Chez Nous features a delightful starter with traditional house-made pâtés, terrines and sausages served with cornichons and olives. It is the perfect dish to linger over while sipping French wine with friends.
Course 2: Salad Granja Salad at La Condesa This contemporary Mexican restaurant serves one of the best salads in town featuring seasonal vegetables from the farmers market, making each time you order it a bit of a surprise. The fall version includes roasted squash and watermelon radishes paired with bright greens and a perfectly poached egg.
BEST OF THE REST Fine Dining
Place for a Date
Brunch
Happy Hour
Eat for under $20
Congress
lenoir
Fonda San Miguel
parkside
Contigo
Even though Austin is best known for our laid-back jeans and flip-flops culture, it’s nice to have a true fine-dining restaurant with the service and atmosphere to match Chef David Bull’s exquisite food.
Small and intimate with beautiful lamps dangling from the ceiling, the atmosphere is relaxed but intimate, even at the community table. The prix-fixe menu makes it easy to enjoy three unique dishes without feeling stuffed.
One of Austin’s oldest standout restaurants serves up some of the best interior Mexican food in town and an exquisite brunch that lets you explore and experiment to your heart’s desire. Warning: You are going to overeat.
Oysters, fried okra, and blond pâté and cocktails are all halfpriced from 5 to 6:30 p.m. every day. It is one of the best deals in town, and there are similar specials at sister restaurants Olive & June and The Backspace.
With reasonably priced, finely crafted bar snacks, small plates and charcuterie, you can sip and sup under the stars without making a major dent in your wallet.
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Chez Nous photo by Rudy Arocha; La Condesa photo by Jody Horton, courtesy of La Condesa.
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Course 3: Pasta Spaghetti alla Carbonara at La Traviata Italian Bistro La Traviata, tucked in to a small storefront on Congress Avenue, is easy to overlook until you taste their Spaghetti alla Carbonara, spaghetti and pancetta topped with an egg yolk (think breakfast pasta). Don’t let the egg scare you; when you mix up the ingredients, the result is a bowl of divine, Italian comfort food.
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Place to Eat Adventurously Foreign & Domestic Items like beef tongue, venison heart and pork jowls on the menu might cause you pause, but they shouldn’t. In the deft hands of Chef Ned Elliott, these often overlooked cuts become true delicacies.
Family Dining Jack Allen’s Kitchen Chef Jack Gilmore has a talent for creating menus that have something for everyone, from the pickiest of eaters to the avid experimenter. Relax in a comfortable, open space and enjoy tasty dishes made with fresh, local ingredients.
Place to Feel Like You’re in Europe Fabi + Rosi Chef Wolfgang Murber serves classic European fare in a lovely renovated West Austin home. Stepping into Fabi + Rosi feels like hopping the pond without having to pack your passport.
Eat BBQ in Style
For Wowing Anyone
Lamberts
Uchiko
Sliced barbecue on butcher paper is a Central Texas delicacy, but sometimes you want something a bit more refined. Lamberts is the perfect place to satisfy your cravings while sipping your favorite cocktail and using a fork and knife.
The little sister of Uchi has no inferiority complex. Featuring expertly prepared sushi and composed dishes, each plate wows diners with every bite. Really trying to impress? The 10-course chef’s tasting menu will knock their socks off.
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Dine -and- Dash
Course 4: Fish Course Uchiviche at Uchi While you can’t go wrong with any of the superbly crafted dishes at Uchi, the Uchiviche, the restaurant’s take on a ceviche, is a true star. The traditional Latin ingredients of tomato, bell pepper and cilantro give the dish a kick without overwhelming the delicate salmon and striped bass, a perfect example of Uchi’s careful restraint on the plate.
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Course 5: Meat Course Richardson Farms Pork Chops at Trio at the Four Seasons A pork chop may not whisper luxury to you, but in the adept hands of the crew at Trio, this entrée will make you rethink the humble pig. Paired with peach chutney and ancho chile, this tender chop will kick your old notions of pork chops and applesauce to the curb.
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Trio and Swift’s Attic photos by Rudy Arocha; Uchi photo by Mark Jorgenson, courtesy of Uchi/Cultivate.
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2012 was a banner year for food in Austin.
From a Top Chef Texas win for Chef Paul Qui to the inaugural Austin Food & Wine Festival, food celebrities swarmed the city and local chefs racked up serious awards and recognition. Local restaurant groups exercised their muscle by opening new spots (Bar Mirabeau, Cherry Street, Clark’s Oyster Bar, Easy Tiger, Elizabeth Street Café, Gusto Italian Kitchen + Wine Bar, Olive & June, Swift’s Attic), and experienced area chefs struck out on their own (Lenoir, Spin Modern Thai). With the good also comes the bittersweet, as 2012 saw the closing of Austin standards Shoreline Grill and Jeffrey’s. The McGuire Moorman group has promised a return for Jeffrey’s in the new year, and we will have to wait to see if any other culinary phoenixes might rise from the ashes.
Opened Bar Mirabeau. Casual New American cuisine on West Sixth from Chef Parind Vora of Jezebel. Bob’s Steak & Chop House. New steakhouse in the warehouse district from the team that started Bob’s in Dallas. Cherry Street. Casual Italian from Chef Jason Dodge, also of Peché, just north of downtown. Clark’s Oyster Bar. Clarksville neighborhood oyster bar and seafood from the McGuire Moorman group that also owns Perla’s, Elizabeth Street Café, Lamberts and Fresa’s. Easy Tiger. Combination bakery and New American pub from Chef Drew Curren and the 24 Diner team. El Naranjo. Chef Iliana de la Vega transformed her popular traditional Mexican food truck into a full-service restaurant in the Rainey Street neighborhood. Elizabeth Street Café. The McGuire Moorman group opened a Vietnamese café on South First featuring noodles and bánh mì, as well as a full French bakery. Gusto Italian Kitchen + Wine Bar. Casual Italian in the Rosedale neighborhood from the team of restaurateur Eddie Bernal. Hillside Farmacy. Farm-to-table fare in East Austin from Chef Sonya Cote, formerly of East Side Show Room. Jezebel. Chef Parind Vora’s flagship restaurant has returned, this time on West Sixth, with a prix-fixe-only New American menu.
Closed BC Tavern Bistrot Mirabelle Braise European Bistro, Pflugerville Jeffrey’s Maria Maria
Lenoir. Chefs Todd Duplechan and Jessica Maher serve a casual prix-fixe menu highlighting Central Texas ingredients in French-, Spanish- and Asian-inspired dishes.
Red House Pizzeria
Olive & June. Italian fare focused on family-style dining from Chef Shawn Cirkiel of Parkside and The Backspace.
Shoreline
Sago Modern Mexican Zandunga
The Russian House. Chef Vladimir Grivkov cooks authentic Russian cuisine in a downtown restaurant that also acts as the area’s Russian cultural center. Salty Sow. Chefs Harold Marmulstein and Richard Velasquez have created a playful meat-centric menu to entice any carnivore. Vegetarians, be warned. Spin Modern Thai. Contemporary Thai from Chef Ek Timrerk is a bright spot in an otherwise unassuming strip mall near Lakeline Mall. Swift’s Attic. New American small plates from Chefs Mat Clouser and Zack Northcutt and Pastry Chef Callie Speer.
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Course 6: Dessert Popcorn & a Movie at Swift’s Attic Pastry Chef Callie Speer shows off her playfulness with this homage to a night out at the movies: a scoop of buttered-popcorn ice cream served with a crispy chocolate candy bar and a rootbeer gelée. The dessert is simultaneously smooth and crunchy, salty and sweet, and truly delightful.
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SPECIAL PROMOTION
AUSTIN
DINING
GUIDE
FLEMING’S PRIME STEAKHOUSE & WINE BAR Fleming’s Prime Steakhouse & Wine Bar is an ongoing celebration of exceptional food and wine, featuring the finest prime steak and the Fleming’s 100, our award-winning collection of 100 wines by the glass. Multiple Austin Locations flemingssteakhouse.com
DAISIES CAFÉ
CARILLON
Daisies Café serves up classic favorites with fresh twists. Come meet Chef Angie in our cozy dining room and warm up with our homemade chicken tortilla soup – we like to pair it with the best-selling Fattoush salad!
Carillon offers simplified elegance through a unique combination of local farm fresh ingredients. Open Tuesday through Saturday 5:30 – 10:00 pm. Monthly 3 course tasting menu for $29 from 5:30 – 6:30.
Open for breakfast/lunch 2320 Hancock Dr. 512.524.1904 daisiescafeaustin.com
1900 University Avenue 512.404.3655 carillonrestaurant.com
Daisies' photo by terpstraphoto.com.
Explore the hottest spots to dine in Austin.
SPECIAL PROMOTION
ALC Steaks
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opposite sex /
memo from jb
Saving by Spending The infinite mystery of the female shopping psyche. By JB Hager. Photo by Rudy Arocha I kid you not; I just had this very conversation with my wife: Her: Don’t you love this dress? It was half off. Me: Half off of what? Her: Full price. That really happened. These are the types of conversations I have with my wife when it comes to shopping. Sometimes I’m inquisitive, but I really don’t want to know. Sometimes I have to let her know she is getting a little carried away with the shopping, but I don’t want to seem overbearing. However, the phenomenon of saving by shopping is a mystery to most men and apparently completely ingrained in the female psyche. Have you ever had a dog that would do something wrong while you were away, like dig through the trash or eat a pillow? You know that look they have when you walk in the door? They cower and admit guilt with their eyes, although they would deny the charges. My wife has that exact same look when I’m paying her credit-card bill. I must have a mother tone in my voice as I request her presence in my office. She turns her eyes sideways and toward the floor just like our dog, suggesting, “If I don’t see you, you don’t see me, and nothing will happen.” I learned a long time ago from financial author Suze Orman that we all have our own relationships with money for various reasons. I like to scrap for it, collect it and put it away. My wife, on the other hand, thinks there’s an infinite pile of it somewhere, then seeks gratification with it by purchasing fancy jeans. I would object to this behavior if she didn’t look so darn good in them. Damn, I can’t win! I have to give my wife some credit. She does put in the time to seek out a bargain. She doesn’t just walk into high-end stores and grab what she wants; she holds out for sales and bargains. There’s one other problem that fails to resonate with her: Just as she’s bragging about saving half the amount off an article of clothing, she’ll spend the purchasing amount having it altered, thus paying full price. This is lost on her.
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She has another gem of an expression I have to share with you called Shopping in Your Own Closet. This phenomenon apparently occurs when you have so much clothing that you find something you totally forgot about. It gives women the similar sort of endorphin rush as the initial purchase. Now I am going to share with you my favorite clothing-related quote of all time from my wife. One day, as we are getting ready to go out, she approaches me and slides one foot forward to model the shoes for the evening. She points her toes and says, “You see these shoes? I’m making money on them.” I’m perplexed. “How could you be making money on those?” I ask. She responds, “Well, I have had these for so long that now they are making money.” Totally made sense to her. After all, she is a graduate of the School of Economics at the University of Texas. Really? She has another gem of an expression I have to share with you called Shopping in Your Own Closet. This phenomenon apparently occurs when you have so much clothing that you find something you totally forgot about. It gives women the similar
sort of endorphin rush as the initial purchase. She goes shopping in her own closet when there is not enough time to actually go shopping. There are many other quirks, like explaining to her that Nordstrom Notes are not really free money or that the subtleties between her little black dresses are lost on me. In fact, she often does the bedroom runway show and I can’t tell the difference between the two dresses. Or, even worse, when she points to her feet and asks, “Which do you like more?” and I think she’s asking if I like her left or right foot more because the slight variations between her shoes are indecipherable. (For the record, I’m a bit partial to her left foot; it has a lovely arch that drives me wild.) As my wife says when I’m drunk and inappropriate, “He’s all mine, folks. He’s all mine.” When I get the credit-card bill, I have to remind myself, “She’s all mine, folks. She’s all mine.”
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opposite sex /
simply irresistible On his first jobs in the restaurant industry: “Mine was dishwasher at the Red River Cattle Company in Cincinnati, OH. They had a saying: ‘If you can finish your 52-ounce steak, Cowboy Bob will let you have it for free.’ I remember these big-ass plates coming back to the kitchen with disgusting T-bones on it.” “I was McDonald’s rookie of the month. I thought I was getting fired but they gave me a promotion instead. They don’t like you to steal Big Macs and eat them in the bathroom.”
Doug Guller You might expect a swagger in his step and an egotistical air to his tone. I mean, the man has a lot to brag about. On the contrary, Doug Guller is down-to-earth, delightfully charming and will have you doubled over with laughter in about five minutes flat. “I’m a closet nerd when it comes to going out. I try to find unique festivals that are going on,” Guller says as he fakes turning the pages of a newspaper. “Dress up like a rock ’n’ roller from the ’80s? I dig that!” he jokes, recounting a recent concert he attended. “A big group of us went. I thought everyone was dressing up. I was the only one. Wig, cut-offs—I looked like Slash. But I must have taken 30 pictures with people. And I like it because I get to be incognito.” Guller has found a way to use his humor and sense of adventure to create a flourishing empire he’s spent the last seven years growing in Austin. Meet the founder and CEO of ATX Brands, which owns and operates the Bikinis Sports Bar & Grill franchise, Pelóns, Zorro, Bar 508, the
100 Austin Woman d e c e m b e r 2 0 1 2
Parish, Beale Street Tavern (soon to be the Parish Underground) and most recently, the very historical Scoot Inn, re-opened last month. By the end of December, Guller will own more than 20 establishments. The double bottom line? Guller will continue to build his business, with plans for flipping two buildings off Sixth Street, while preserving the authenticity and genuineness of a place, something that is extremely important to him. Take the Scoot Inn. Around since 1871, it is one of the longest-running watering holes in Texas. “As Austin changes, a lot of gems are falling behind,” Guller comments in his compellingly deep voice. “The neighborhood is really supportive. People want [the Scoot Inn] to keep its integrity, which is what we want too. We’re just giving her some love.” The venue has a new sound system and has been reinstalled with the beloved Skee-Ball games. Although Guller is business savvy and seriously successful at what he does, he also has his playful nature, never taking himself too seriously. Guller recently bought the town Bankersmith, TX, and renamed it Bikinis, hoping for it to become a destination spot. Specific details are still in the works. Think part Texas ranch, part beach theme mixed with an Old West feel. It’s Guller’s way of
bringing fun and excitement to a town that was otherwise kicking out the chair. “We’re not trying to pigeonhole it one way. We want to see what people are interested in,” Guller says with a sly smile. “There are so many things that are serious today. This? This will just bring a smile to people’s faces. It’s crazy, but it’s fun.” His focus for 2013 is shifting to balance a romantic relationship with work. This fun-loving guy is always out for a taste of something new and wants a woman he can share it with. About to be an uncle for the 15th time, he has a huge family and wants one of his own. (Ladies, this really is the whole package. An intelligent and ambitious entrepreneur coupled with a caring family man? If only he could be FedExed!) “For vacation last year, we had 20 people in a house. It was chaos. [My family’s] idea of fun is playing charades, barbecuing, throwing horseshoes. When I look for someone, I subconsciously look for someone who is going to fit in that mix,” Guller says, noting he is searching for someone who is smart, adventurous and ideally wants a big family. Could you be the Angelina to his Brad? One of the most eligible bachelors in town, Doug Guller is irrevocably, undoubtedly, simply irresistible. -Molly McManus
Photo by Rudy Arocha.
On starting Bikinis Sports Bar & Grill: “[I thought], what can I get into that is somewhat recession-resilient? How can we insulate the business so we can keep growing? What should we offer? OK, food, booze, sports and sex. They’re pretty recession-resilient. So that’s what led me to Hooters and the only one available was in Iraq. Didn’t think that was a good idea.”
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opposite sex /
relationships
Taking Him Back Nine things to consider before getting back with your ex. By Eric Leech Surveys show a good portion of women has dated a guy with more skeletons in his closet than Hannibal Lecter. Despite this, more than 60 percent will regret the loss of these bone collectors and consider going back to them. Nevermind that the vast majority of these second chances don’t work out. What you need to consider is the idea that reheating these leftovers can take several months out of your life, which could be time better spent with someone else. Ladies, before you clean out your closet to make room for your ex’s cemetery (i.e., get yourself together just to risk falling apart again), these are the nine things you should consider. First Love Surveys suggest youthful sweethearts remain very special in our memory banks. In fact, more than 60 percent of women look back on their first boyfriend with fond memories. Many psychologists give the thumbs-up to giving an old flame from high school or college another try. Why? Because quite often these relationships did not work due to immaturity, timing or parental disapproval, and a second or third round just might be the charm. Young Love Young love, in general, is a magical ideal for many women. It represents a time when they were less cautious, more trusting and more open to sharing their feelings with a lover. When you recoup a love affair from the past, its memories can blind you from obvious red flags, so it is important to hold on to your adult sensibilities. Eighty percent of the married men and women who seek a sweetheart from their past end up having an affair, egged on by fantasy rather than logic. This is another way of saying these rekindlings rarely work out for the good of anyone.
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Loneliness One of the most dangerous reasons to go back to an ex is loneliness. These feelings could be brought on by low self-esteem, another painful breakup or just looking for companionship. We all feel lonely from time to time, so don’t let this vulnerability lead you to a mistake. Rebounding Getting out of a bad relationship and then jumping in to another soon after is considered to be a rebound and can be unhealthy when you’re trying to find closure. However, according to one study, the benefit of fostering a new relationship (rebound or not) can offer an optimistic outlook on dating, which can break the on-and-off pattern of going back to an ex. Just be careful not to hurt someone else in the process. Time Some people make the mistake of going back to an ex after only a short period of time. If you want to make another go of it, put some time in between you and your ex, at least until you can accept the fact that being single is the better alternative to rekindling another bad relationship. Forgiveness You may feel like you’ve had enough time to heal. However, can you really say you forgive your ex for everything
that has happened? If you can’t completely forgive him, you won’t be able to make a fresh start with an open heart. Failure In some cases, the mistakes you made that lead to the breakup or divorce are the very same ones that keep leaking trouble in to the rest of your life, including career stagnation and poor self-image. It is through these failures that you can learn how to overcome these inadequacies and grow to become a better mate. Change If you jump in to a relationship with an ex, things may seem better for a couple of weeks. That is until those old habits fall back in to place and you find yourself right back where you left off. There were reasons it didn’t work the first time, so you’ll need to find better ways to approach those old problems. Otherwise, get off that merry-go-round. You already know where it ends up. Friendship Some women confuse friendship with the desire to regurgitate romance with an ex-lover. According to research, many former partners who began as friends can resume back to their old status once the romance has run its course. However, keep in mind that some couples are just better off as friends. Make sure you have your feelings sorted out before rekindling something you shouldn’t.
Ordinary Woman Doing Extraordinary Things
Christmas at First Austin
Join Us for These Christmas Events
Sunday, December 2, 4 to 6 pm in Fellowship Hall “Las Posadas”
Especially for Preschool and Elementary Age Children Experience the Christmas Story at Christmas Fair Crafts, Carols, Chrismon Tree, Food, and Drinks
Sunday, December 16, 11 am Sund “A Gospel Christmas” with Sanctuary Choir and Jazz Ensemble A Message of Hope from Sr. Pastor Dr. Roger Paynter Wednesday, December 19, 6:15 pm in the Great Hall Preceded by Hors d’Oeuvres Starting at 5:30 pm Candlelight Christmas Music Service Solos and Ensembles, Vocal and Instrumental
Monday, December 24, 5 pm Vocal and Piano Concert by Sue and Joseph Martin Following at 5:30 pm: Christmas Eve Worship Candles, Carols, Communion Meditation by Dr. Roger Paynter
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savvy woman /
budget-friendly
A well-crafted fake could save you a fortune, but a poorly made forgery is always a waste of money.
spending your end-ofyear bonus. (You have much better things to do with that money, anyway.) Here are eight frugalista shopping tips to help you get through the holidays without fear of buying, and with your wallet intact.
Eight Frugalista Shopping Tips Enjoy the holiday without breaking the bank. By Vicky Oliver CBS News recently reported that Americans saw their incomes rise by an average of $500 per household. Meanwhile, the average household’s spending went down by $11. That’s because consumers are still in a recession mood. We have a fear of buying, which is not a good way to greet the 2012 holiday shopping season. Go ahead and squirrel away your savings for a rainy day. You can still enjoy an opulent, stylish holiday season without depleting your savings or
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1. You don’t need friends in high places to be considered “friends and family.” To get the friendsand-family discount, sometimes you can just ask. Some stores will let you snag the coveted friends-and-family discount even if you forget to bring the special coupon with you. Don’t be shy about asking a nice salesperson when the friendsand-family days are. Then, show up. Remember that half of life is just showing up—hopefully with a 20-percent discount.
The Millionaire’s Handbook How to look and act like a millionaire, even if you’re not.
Take a leisurely stroll in to the lives of the rich and famous and learn what you need to know to live comfortably among the movers and shakers. Enhance your image on a budget and know how to make a great first impression. Recommended for job hunters and women looking for a promotion,
2. Not all “presales” are equal. A true presale means you’ll likely need to go back to the store to pick up the item at the reduced price. Or if you prefer, the store may ship the item to you at the lower price once the sale officially starts. Beware of salespeople who talk about a presale when what they really mean is a gift card (worth a certain amount of cash to be spent in the store). If you’re not allowed to use the gift card to offset the price of the original purchased item, you may have to buy a second item to enjoy the savings, and end up spending more than you intended. 3. Know a fabulous fake from a hideous forgery. When it comes to designer knockoffs, know what you’re getting. Sometimes, if a price seems too good to be true, it’s because the fabric or material isn’t genuine. Read labels and ask questions. What’s the item made of? What’s the lining made of? With today’s synthetic materials looking more like genuine leather, sumptuous silk and plush velvet, it pays to really examine any clothing item before buying it. A well-crafted fake could save you a fortune, but a poorly made forgery is always a waste of money. 4. Share your clothing, share the wealth. Do you have a friend whose taste you admire? Of
Vicky Oliver’s The Millionaire’s Handbook is full of helpful tips without taking it all too seriously. We all know money is power. The wealthiest few get invited to glitzier parties, live in swankier homes, obtain more lucrative deals and attract rosier prospects than the rest of us. But why should life’s best perks accrue only to those able to afford them? In a world where social standing is determined primarily by perception, The Millionaire’s Handbook shows you what it takes to mingle with millionaires, party with plutocrats and attain the trappings of luxury, no matter what your net worth.
Ten Must-Have Items to Look Like a Millionaire: 1. Designer sunglasses for instant celebrity appeal. 2. Copy of Vanity Fair to prove you are part of the literati. 3. Scarf in the colors of your university. 4. Copy of the Wall Street Journal to show you understand heady finances. 5. Good hair. 6. Better shoes. 7. Ticket stub to a cultural event within the last year. 8. Latest iPhone or iPad. 9. Signet ring. 10. Key chain with charm signaling your sport of choice, i.e., tennis, horseback riding, skeet shooting, etc.
December 20-22
Guy Forsyth & Carolyn Wonderland’s
course you do. Agree in advance to pick out two scarves that you both adore, then swap them with each other midseason. Just when you tire of your own neck warmer, you can move on to hers. This tip is guaranteed to save you both at least 50 percent.
Holiday Roast January 5 January 19-27
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5. Beware of hidden alteration fees. Tailoring an item through a department store’s high-end tailoring operation may end up costing a lot more than you bargained for. Don’t be surprised. Discuss the likely additional charges before the in-store tailor raises the hemline or shortens the sleeve length. You don’t want to lose an arm and a leg along with that half inch. You may be better off buying the item as is and then bringing it to an upscale drycleaner with a good tailor on staff. 6. Don’t be seduced by trends. Asymmetrical closings, uneven hems and deconstructed clothing (with seams showing, for example) have a certain wow factor, as in, “Wow, I can’t believe I was stupid enough to buy that.” Do you have a lot of “What on earth was I thinking?” garments collecting dust? Today’s hottest trend is tomorrow’s unworn item, hanging forlorn in your closet. Look for classic items, and if you must buy a trendy one, make sure it’s cheap enough so you can discard it when you realize it looks better on the hanger than on you. 7. Friend your favorite stores and designers. Friends don’t let friends get gouged. That’s why it pays to do some online research. Does your go-to designer have a Twitter feed? Follow her! Does that cute boutique around the corner have a Facebook page? Be sure to “like” it. You’ll be the first to know about sales, presales, trunk sales and friends-andfamily days. While you’re at it, tell your real friends about items you’re looking for. While they’re out shopping, they may spot a great sale for you. 8. Host a swap-’til-you-drop party. For exponential discount power, host a swap-’tilyou-drop party before the holidays, so great finds can be worn or re-gifted. Invite eight to 10 stylish friends and ask them to bring clean, unwanted clothing and accessories, jewelry or shoes in great condition. Swap all the clothes you’ve grown bored with for all of the clothing your friends have. You’ll all be dressed to the nines for free! Vicky Oliver (vickyoliver.com) is the author of five bestselling books on personal branding and career development, including her latest, The Millionaire’s Handbook: How to Look and Act Like a Millionaire Even If You’re Not (Skyhorse, 2011). She’s a career adviser and image consultant in Manhattan, NY.
January 28
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savvy woman /
all the right questions the best, and try to learn from them. There’s an excellent organization called People Report out of Dallas that gathers human-relations data for the hospitality industry to help restaurants improve performance. Network and learn through other people. What is my work culture? Studies show that there is significantly less turnover when companies promote a healthy work-life balance. We have a dedicated chaplain, as well as regular seminars to help employees resolve conflict and learn about financial planning, time management, health and fitness, and making life choices. Train to retain by laying out solid career paths for employees. About two-thirds of K&N’s restaurant general managers were promoted from within, and some even started as cashiers. Figure out how to allow team members to grow within the organization, thus reducing turnover rates. Bring in outside speakers and offer leadershipdevelopment seminars.
So, you want to be a restauranteur?
Allyson Young, on the path to performance excellence . By Allie Eissler For the past 15 years, Allyson Young has worked as the human resources and brand director at K&N Management, the award-winning development company that operates local fast-casual favorites Rudy’s Country Store and Bar-B-Q, and Mighty Fine Burgers. K&N’s company culture is based on high standards for excellence and cultivating strong relationships with its customers, which they like to refer to as “guests.” Dubbed the Best Place to Work in Austin by the Austin American-Statesman, K&N was the 2010 recipient of the Texas Award for Performance Excellence and the Malcolm Baldridge National Quality Award. Here, Young shares her advice for those looking to get started in the restaurant business. Why am I starting a business? It’s crucial to define your mission. If you’re starting a restaurant just to make money, you’re going to become trapped in a budget mindset. What we’re trying to accomplish each and every day at K&N is to delight guests. Focusing on this goal first and foremost is what leads us to hire A-players and achieve operational excellence, which, in turn, drives profitability. A lot of businesses get stuck on profits; we focus on delighting our guests.
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How do you delight guests? First, we identify things that our guests require when they come into any Rudy’s or Mighty Fine: food quality, friendly faces, accurate orders and a clean environment. So, every day our team members focus on how they can consistently deliver in each of those areas. Our mission is to guarantee that every guest is delighted because of me. How can you be a benchmark? Look for those companies out there who are doing it
How will I keep team members motivated? Provide clear communication channels and check in daily to give employees recognition for a job well done. K&N logs everything, from face-to-face comments to e-mails and Yelp reviews in an online comment box. We look at these regularly and pick the comments we think are the best to share with the team members responsible for those positive experiences. We call it our Because of Me story of the week. It could be anything from having the cleanest restrooms in the world, to a story about how one particular employee went above and beyond to show amazing hospitality to a guest. How can I give back to the community? Throughout the year, we organize groups to build houses for Habitat for Humanity and host mission trips to Rwanda and Guatemala. Volunteer work has the added bonus of giving team members renewed appreciation for their jobs and the greater community.
Performance Excellence Allyson Young’s Performance Excellence course tailors the key business practices that have made K&N so successful to an even wider variety of industries. Attendees learn how to simplify and align their organizational focus, develop strong company culture, train and engage team members, and successfully open lines of communication in the work environment. The course is specifically recommended for company managers and team leaders, and it’s offered in full- and halfday versions. A few noteworthy clients include Domino’s Pizza, Panera Bread, A Good Egg Dining Group and Hal Smith Restaurant Group.
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entrepreneurial life
Tracy Claros’ Toffee-Tinged Success How a lifelong love of baking and an entrepreneurial spirit combined to bring a British dessert classic to Austin. By James Jeffrey, Portrait by Rudy Arocha When British native and baking entrepreneur Tracy Claros came to Austin in 2003
108 Austin Woman d e c e m b e r 2 0 1 2
as a single mom with an 11-year-old son, she left behind friends, family and a well-paying job as a speech-and-language pathologist. But she was driven by a plan. She wanted to start a business making lots of sticky toffee puddings. The pudding is a much-loved British dessert classic and Claros hoped she could persuade Americans to love it too. Ironically, she discovered the pudding while living in Austin many years before, as a 26-year-old following her then future husband who’d come to Austin to study. She received the recipe in the mail from her mother. “I baked it and was astounded by its deliciousness,” Claros says. Back then, the entrepreneurial seed hadn’t taken root. After getting divorced, Claros and her son returned to Britain, where she spent seven years working for the National Health Service. She continued making sticky toffee puddings and, amid toffee smells wafting in the kitchen, decided to start a business based on her lifelong love of baking. Claros felt Britain’s market had become saturated and decided to return to America, which had little exposure to British desserts, presenting a business opportunity. Her former home of Austin immediately came to mind as the perfect spot
for her entrepreneurial adventure. She launched the Sticky Toffee Pudding Co. in 2004, baking feverishly in a small rented kitchen and selling her puddings on the developing Austin farmersmarket scene. Her fledgling business got a crucial boost by landing orders from Whole Foods Market and Central Market. Expansion followed after she introduced her puddings at New York’s Fancy Food Show, and they started to win national food competitions. “Be determined and gutsy,” Claros affirms. “Get your product on to the main stage as fast as possible and ensure you have production and infrastructure to support demand.” She was thrilled to receive a voicemail from one of Oprah Winfrey’s staffers asking her to send samples. This culminated in O, The Oprah Magazine selecting the pudding as one of Winfrey’s favorite foods of 2009 and describing it as the “sexiest English creation since Colin Firth.” With the successes, there have also been plenty of tough times. Claros discovered an unpalatable truth at the very start: American demand for fancier chilled desserts was almost non-existent compared with Britain. She found many consumers viewed her puddings as a rich holiday treat, only buying at the end of the year, causing an unwelcome sales lull
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savvy woman / during the year that made keeping her company afloat extremely challenging. She encountered supermarket food-department managers who’d be left scratching their heads, unsure whether to place the puddings in the bakery, dairy or deli sections, and who would simply decline to stock them. It has taken time and harsh experience for her to figure out how to ensure her puddings get on stores’ shelves throughout the year. “Create a line of products that are unique and high-quality to give you confidence in selling and marketing. Add new products regularly to sustain interest in your brand,” she says. Despite challenges that could sink other small businesses, Claros has resolutely baked on and now distributes nationally and internationally. Her ability to survive has resulted from her passion for baking, tenacity and deft logisticconundrum solving. She’s maxed out credit cards and bounced between British and American banks to find willing lenders. Packaging for her puddings proved prohibitively expensive here, so she found a more affordable supplier in Denmark to ship materials. She advises budding entrepreneurs to start in as secure a financial position as possible. “Ensure you understand accounting principles, such as how to read profit-and-loss and balance sheets,” she suggests. “Truly understand the financial health of your business.” Her business has come a long way since its beginnings in 2004, as has her son, who is now grown. He’s currently helping with the business, and mother and son can be found labeling boxes of puddings ordered online and stacked in her home’s office, ready to be mailed. Claros likes to know each order has been taken care of properly. But she admits the company would have grown faster if she hadn’t been so hands-on with the baking and given herself more time to work strategically, growing the business and developing new products. Nevertheless, the dedication is paying off, and Claros expects a nice Christmas present in the form of breaking through $1 million in annual sales for the first time this year. The proof, they say, is in the pudding.
entrepreneurial life
In America, the word “pudding” is normally associated with custard, but it has a very different meaning in Britain. That’s abundantly clear with one look at and sniff of Tracy Claros’ sticky toffee pudding. Her bona fide British dessert comprises moist sponge cake with finely chopped dates, lavishly covered in a buttery toffee sauce that’s likely to make you go cross-eyed with pleasure. Puddings come in 5-ounce servings shipped frozen or stocked chilled in stores, retailing for $3.99. Puddings can be kept refrigerated for up to four weeks or frozen for three months. They’re traditionally served warm with whipping cream, custard or ice cream. A pudding is also just the right portion to accompany an afternoon cup of tea, for those developing British sensibilities. Sticky Toffee Pudding is available in all Central Market locations and Whole Foods Markets, and a list of Austin stores carrying the pudding can be found at stickytoffeepuddingcompany.com. The festive English staple that is plum pudding— full of fruits, nuts and soaked in brandy and sherry— is available on the website at Christmastime. Claros is developing a new line of three sumptuous bars: Toffee Flap Jack, Caramel Short Bread and Chocolate Tiffin. It’s enough to make your toes curl.
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the last word /
aw view
A Special Evening in Paris When I think about my most memorable meal, the one that quickly comes to mind is a dinner that took place in November 2000. My mother and I were traveling with a group of people from the McNay Art Museum, exploring museums and galleries in the Southern region of France. We had spent the better part of two weeks visiting impressive art sites throughout Provence and Nice. We had some truly spectacular meals in St. Remy and Aix, but the most memorable meal came later in the trip. At the end of the tour, we spent three precious days in Paris. We hit all of the typical high points: the Louvre, the Musée d’Orsay and Notre Dame, to name a few. I was determined to have a very high-end gastronomic experience in the city that defines itself to a large degree by the food it serves. My original plan was to have dinner at Alain Ducasse au Plaza Athénée. In my mind, Alain Ducasee was the epitome of Parisian culinary art. I called months in advance for reservations and begged the concierge at our hotel on a daily basis to use his influence, but nothing was available during the short time we were in town. I did manage to secure reservations for Guy Savoy. Located in the 17th arrondissement in a discrete building that was warm and inviting with its wood, leather and subdued lighting, Restaurant Guy Savoy was enveloping and comfortable. The minute I walked through the glass electric sliding door, the staff welcomed me like a long, lost friend. The thing that made our dinner at Guy Savoy so memorable wasn’t the fact that it was a three-star
Michelin restaurant. It wasn’t the nine-course tasting menu with incredible wine and food, which included a cheese course (I had never had a cheese course before). Though the service was flawless and we met the chef on the way out the door (M. Savoy signed our menus with a flourish before we left), these special details didn’t make the meal. The thing that made it indelible was the simple fact that I was there with my mom, on our first trip without other family members, witnessing a beautiful November evening in Paris. It was a time before 9/11, before my mother began experiencing symptoms of dementia, before my kids hit their difficult teenage years. It may be nostalgia for days long passed, but there was something about entering a new century that seemed so promising, so full of hope, even if we didn’t know exactly who won the presidential election that November. I will admit that some of the details of that evening are a bit dull and fuzzy (though I still have the autographed menu, our nine-course dinner wasn’t listed, so I have no record of what I actually ate). When I ask my mother about that long-ago evening in the City of Lights, she smiles and nods and says she remembers.
–Cathy Johnson
February’s Last Word topic will be “My most romantic moment.” To be considered, email a 500-word submission by Jan. 1 to submissions@awmediainc.com. Illustration by Sarah Quatrano.
112 Austin Woman d e c e m b e r 2 0 1 2
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