Living RIVERHILL
Meet the new chefs Chase Carlile & Katelyn Cumby bring delicious inspiration to the table
Vol. 5, Issue 4 Winter 2021
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Table of Contents 4 6 8 11 12 14 16
Q&A WITH THE PRESIDENT
Bill White answers common community questions
NATIONAL NIGHT OUT
Residents, law enforcement enjoy social event
BRAND NEW FLAVOR
Chase Carlile, Katelyn Cumby spice up Riverhill dining
KITCHEN TIPS & TRICKS
Learn how to make your meals easier and tastier
AN EYE FOR STYLE
Nancy Watts helps homeowners realize design dreams
RAISE A GLASS TO ETIQUETTE
Social Graces class teaches manners, sophistication
YARD OF THE MONTH
From September to November, area landscaping shines
RIVERHILL
Living
The Kerrville Daily Times Staff Carlina Villalpando Publisher
Jillian Smith
Managing Editor
Jeanette Eastwood Nash
Assistant Managing Editor
Nicole Crapps
Creative Services Manager
Courtney Cox
Advertising Director
Tom Holden
Photographer
Contributors Nancy Foster Julie Robinson Niel Powers Mindy Wendele
Composition Johanna Rangel
Contact Riverhill
www.riverhillpoa.com Send story ideas to composing@dailytimes.com
Contact KDT
429 Jefferson St., Kerrville www.dailytimes.com 830-896-7000
Meet the new Board Member Deby Fowler grew up in Dallas and honed her skills for planning special events through many years, volunteering through Junior League, planning fashion shows, luncheons, community events and co-chairing Bayfest in Corpus Christi. Her professional career spans years at Neiman Marcus, Regional Sales and Special Event coordinator for Estee Lauder to owning her own Dallas-based luxury bath and body company, Lady Primrose. During her years at Lady Primrose, she traveled extensively to New York, Los Angeles, Atlanta and hosted numerous jubilant festivities in the Lady Primrose showroom at Dallas Market Center. She also served on the World Trade Dallas Market Center board for several terms. Her strength is to create a cheerful and pleasurable atmosphere with great food that always leaves a lasting imprint of a "good time" on your mind. Over the years, Deby has thrown many memorable gatherings, whether through her husband Lane's business of annual Oil and Gas Christmas parties or by celebrating one of the joyful occasions of her four granddaughters. Deby's hobbies include traveling, entertaining, reading, playing Mahjong and living in the Hill Country.
Kerrville Funeral KFH Home Gene and Katie Allen, his family and the staff take great pride in being a part of the Kerrville community.
“Serving each family with dignity, pride and honor since 1967.”
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Riverhill Living 3
Q&A with the President Q. Please provide a summary on the benefits of Membership? A. The goal of the Association is to provide a variety of services to members for a minimal annual fee, enhancing the overall quality of the Riverhill community. We landscaped and maintain the traffic circles on Riverhill Boulevard as well as the entrance from Hwy.16. We also contract for mowing for several large common areas. We repair traffic circle damage as needed, and recently repaired and replaced plants lost as the result of last winter’s severe freeze. A primary function is preserving Riverhill as one of the area’s premier communities. The Architectural Control Committee (ACC) plays a major role in this endeavor. We maintain a website for communications and information delivery. It includes legally required postings, reference material, meeting notices and alerts (lost pets, etc.), and various community activities. We also sponsor and participate in a number of community social events, including the new Poker Chip Run. We also monitor activities impacting our members. A recent example is monitoring and providing updates relative to the Kerrville Planning and Zoning Commission action on the proposed Village at Riverhill development. Q. Is there one major focus for the coming year? A. Greater involvement of current members and, most importantly, attracting new members. We realize the latter will be a challenge. Hopefully, this article will provide additional motivation to join. A Membership Form is included, or you can easily join via our website, riverhillhoa. com. Q. What is the current membership and why are not all residents required to join? A. There were 330 members in 2021, a little over half of the eligible community. We have budgeted the same for 2022, but our goal is significantly higher with an aggressive drive to increase membership. The original Riverhill developers did not stipulate mandatory HOA membership in the governing documents or Covenants, Conditions and Restrictions (CCRs), thus membership is not mandatory.
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Q. The budget dedicates almost 50% of expenditures to maintenance. Are members, in effect, subsidizing non-members? A. YES! In addition to monitoring compliance with the CCRs, one of the main responsibilities is in supporting both the appearance and image of Riverhill as a preferred residential location in the Hill Country. All homeowners benefit from this, both in the value of their home and the desirability of the community. It is our view that all owners should become members. Q. What are the dues? A. Annual dues are $75. This is a minimal amount compared to most HOA’s and, unlike most, is not a monthly fee. Q. What are Covenants, Conditions and Restrictions, and how do they impact my property? A. They are the rules of the subdivision. Some apply universally, while others impact only specific areas. At the Annual Meeting our Chairman of the Architectural Control Committee (ACC), Doug Holmes, gave a detailed explanation (posted on our website). There are 18 subdivisions within Riverhill dating back to 1975 that are included in 42 CCR documents. They cover all subdivisions except The Oaks, Highridge and property owned by Riverhill Country Club. A 2002 attempt to consolidate this into a single set of CCRs was abandoned due to the difficulty in obtaining unanimous consent from the property owners. Q. That leads to the question of responsibility for monitoring compliance with the CCRs. A. A section within the CCRs addressed “Architectural Control” and provided for a Committee to administer it once developers stepped aside. As the various developers completed their build outs, this function became the responsibility of the then member-owned Riverhill Country Club. In 1998, this duty was transferred to the newly formed Association of Property Owners of Riverhill (APOR). Q. What is the jurisdiction of the ACC? Does it apply to only members? A. This is a common misunderstanding. While the association bylaws apply only to members, the CCRs apply to all Riverhill properties regardless of membership status. The ACC carries the enforcement requirement and authority for all properties.
Q. What means does the ACC have to obtain compliance? A. There are a series of steps detailed in the report on the website. These commonly produce positive results. In accordance with the Texas Property Code, we also have recourse through the courts. In an unresolved case of noncompliance, we can take legal action. If the court rules in our favor, not only can the offending property owner be responsible for our court costs, but a fine can result retroactive to our first notice can be levied. Q. Do you have any other plans or challenges for this year to share? A. We are constantly striving to add value for our members. The website will be a key focus point this year. I would encourage all who have not viewed it recently to do so. Coupled with our upgraded email capabilities, we can rapidly disseminate information while at the same time reduce our postal costs, freeing funds to areas that provide greater impact. There is one significant initiative under study: the establishment of a “Members Only” area on the website. This would provide members access to sensitive information such as Budgets, Financial Reports and Minutes of Meetings not currently available. For those who do not have internet access, we will continue to mail key information. We also need to respond to various actions by the Texas Legislature in the operations and oversight of HOAs. We have already seen this in changes enacted regarding membership on Architectural Control Committees. I would like to conclude with this thought: Success rests with the members, both current and future. There will be a leadership turnover next year, and we need greater involvement as we collectively develop a plan to ensure continuity for the Association. With your continued support, the Board pledges to do our utmost to make your HOA the best and most responsive in the Hill Country. Our contacts are on the website, and we welcome your questions, comments and input. End of the day … it’s your HOA. On behalf of the entire Board of Directors, we wish you a blessed holiday season and a prosperous New Year. Bill White, APOR Board President
Riverhill Living 5
“N
ational Night Out enhances the relationship between neighbors and law enforcement while bringing back a true sense of community.” – From the NNO website
NATIONAL NIGHT OUT National Night Out in Texas was in October, and it was a big success in Riverhill. Eight locations! There are pictures from all eight, with about 150 people attending.
Many thanks to our hosts and all who participated. And, of course, to Hut Smith for organizing all this on short notice. Hosts were: Diana & Larry Howard; Marnee & Alex Bscheid; Chuck Hempstead & Brenda Wendel; Nancy & Bob Watts/Nancy & Mike Wilson on Fairway Drive; Rick & Ginny Kotara/D.R. & Malia Coleman; Karen & Layng Guerriero; Carol & Doug Holmes; and JR, Maggie, Bonnie & Harper.
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APOR MEMBERSHIP FORM The Association of Property Owners of Riverhill, Inc. P.O. Box 293895, Kerrville, TX 78029-3895 www.riverhillpoa.com Association fiscal year is Oct. 1 through Sept. 30. Please send this form with your $75 check payable to APOR or pay through PayPal with a credit card on the website listed above.
Full Name(s): Property Address:
KCAD ID# (if known)
Full Mailing Address: (if different) Phone, Primary:
Secondary:
Email, Primary:
Secondary:
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Riverhill Living 7
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Flavor
Brand new
Meet Riverhill’s gourmet culinary team
E
By Nancy Foster
nthusiasm is just one quality that Chase Carlile and Katelyn Cumby bring to their jobs, and Riverhill Country Club members are already reaping rewards. Chase is the new Executive Chef and Katelyn the Pastry Chef, and their vision for diners is bright. This dynamic duo heads a team of seven who are responsible for keeping diners completely satisfied from the first moment of arrival until they depart.
EXECUTIVE CHEF CHASE This dedicated professional brings to the table many years of experience in the culinary world. Chef Chase was born in Junction, attended Ingram schools and began working in the kitchen at age 10 alongside his father, a short-order cook at the Segovia Truck Stop in Segovia. He also cooked for his family. “I always cooked,” he says. “My mom was putting herself through college and my dad worked long hours as a chef, so I cooked for my parents and my two sisters.” He credits the great skills of his grandmother and great-grandmother for instilling in him the basics needed in the kitchen. Chase’s growing passion for cooking led him to the Escoffier School of Culinary Arts, where he obtained both a culinary and associate degree within three short years. His career steps included five years at Billy Gene’s Restaurant, six years at Inn of the Hills and six years as Executive Chef at Comanche Trace. During these 20 years, he worked alongside Chef Tim Ng who he credits as his mentor. “Tim taught me so much about being a chef. Because of his encouragement, I decided to attend culinary school.” Chef Chase is excited to bring his culinary expertise and vision to Riverhill Country Club with a goal to provide exceptional dining experiences to its members. He loves experimenting with
new and exciting ways to prepare food. “I do like the old school, more classical French style of cooking, but no matter what I prepare, I’m conscious of using quality, fresh ingredients.” He plans to add additional vendors and incorporate much more locally sourced, farm-to-table ingredients into his recipes. “I want to purchase as much sustainable Texas beef, produce and seafood as I can to enhance customer experience as well as put dollars back into Texas. Shopping local is very important to me.” Watching him in action on the day of our photo shoot demonstrated his proficiency in food preparation and art of creation. In addition to being meticulous, he worked adeptly to turn out a showy flamed Steak Diane topped with his own perfected sauce. The beautifully plated meal epitomizes the definition of fine dining. Meeting his diners is essential and enjoyable, and customer input helps guide his selection of menu choices. This interaction seems to be working. Brunches that once had 30 attendees now have over 60. On the personal side, Chef Chase admits that the time-consuming demands of his job affords him little downtime but says that even after business hours, he loves to cook for his wife, Jessica, and three daughters, Alexa, Bella and Macy. The family also spends as much time outdoors as possible and loves to fish, swim, kayak and bike the River Trail. Riverhill’s new Executive Chef has obviously found a job he loves, and he wants his customers to know he is always accessible. “I love feedback. One new event I’m thinking of is a gala NYE party, so I’d welcome hearing opinions on this. Also tell me what you like, what you don’t like and how we can continue to improve.” Reach Chef Chase at cchase@riverhillcc.com.
CHEF KATELYN CUMBY Pastry Chef Katelyn Cumby’s career path didn’t initially include a culinary slant. While attending Lubbock Christian University for her BA in Criminal Justice, her part-time job in a commercial bakery increasingly grabbed her interest. “The more I was there, the more I liked it, so I continued my studies to get my associate degree in Culinary Arts.” Her experience in restaurants has ranged from running the line to outside catering to making pastries. She worked through numerous mom-and-pop cake shops and small restaurants before a six-year stint at Cordillera Country Club in Boerne. It was here, she says, that “Working under Executive Chef Isaac Cantu provided me with in-depth mentoring in all aspects of my job, and I’m so grateful to him.” Chef Cumby was raised in Clyde, Texas and has lived in Waco, Lubbock and San Antonio before accepting this position at Riverhill Country Club. She currently lives in Harper on a 50-acre ranch where her family raises two goats named Surely and Bolt, two cats, a bunch of chickens and a baby Black Angus bull named Bubba. Her bakery skills have caught the attention of those who crave a sweet ending. She gets rave reviews about her unique banana jars, a sweet concoction that incorporates pastry crème, vanilla wafers and torched meringue. Chef Chase is quick to praise her Hummingbird Cake, claiming, “It makes for a perfect ending to any meal and diners love it.” We asked both chefs about their favorite dishes for private dining, and both laughed. “Chefs will eat almost anything.” Cumby opts for traditional chicken-fried steak, “if it’s prepared properly.” She also likes sushi. Chef Chase divulged that authentic Mexican is his hands-down favorite, advising that “no one can beat the way my wife and my mother-in-law prepare it.” When dining out, he favors make-your-own ramen places.
THE RESTAURANTS If you haven’t had a meal at one of the country club’s two dining outlets, maybe it’s time to become a member. The beautiful dining room at the Mansion is open for brunch each Sunday from 11 a.m.-2 p.m. and delights diners with a full buffet, eggs benedict, carving station and more, plus the popular Bloody Mary Bar. Wednesday evening, the dining room is open for the monthly birthday and anniversary celebration dinner, and Friday night dining is offered from 6-8 p.m.
Riverhill Living 9
ADVERTORIAL
Favorites include veal or chicken piccata, and Chef Chase attests that all his sauces are made in-house. The 6-ounce Akaushi Filet or 12-ounce Akaushi Ribeye are tender and flavorful. Seafood is often requested, and Katelyn’s Fit Salmon, nestled on top of herbed quinoa and blistered vine ripe tomatoes, makes a fine choice, as do the bone-in pork chop, Chilean Sea Bass or Shrimp Bella Vita. “It’s the steaks that get talked about most these days, due to the high-quality DNA Certified Akaushi beef we use in our 6-ounce filet or 12-ounce ribeye,” the chef explained. Akaushi beef is known in Japan as “Emperor’s Breed” for its marbeling and flavor. The Turning Point at the 18th hole makes the perfect stop for golfers and offers inside or outside dining. Open 11 a.m.-8 p.m. Tuesday-Friday, 7 a.m.-8 p.m. Saturday and 11 a.m.-8 p.m. Sunday, this casual-style restaurant with a full bar offers a light fare menu of appetizers, salads, wraps, sandwiches and select entrees The Reuben and The Smoke House Sandwich are highly popular, as is the 24-hour brined Cajun smoked turkey breast, although Chef Chase says the most ordered lunch item is their juicy gourmet burgers made from that special Akaushi beef. Take your pick from the Chef Burger with grilled jalapeños, onions and applewood-smoked bacon, the Mushroom Swiss Burger, or the Bacon Blue Burger topped with applewood-smoked bacon and Roquefort blue cheese. Breakfast items are also an option for early risers, and The Turning Point dishes out tasty breakfast tacos, short stacks, huevos al gusto or overstuffed omelets. Chef Chase said he learned quickly that diners have their favorites: “I once removed some menu items but soon had to add them back!”
A RESIDENT’S VIEWPOINT
Bettye Warnock lauds talent of new Riverhill chefs For about five years, Riverhill Country Club has had a wine club that meets once a month in the Mansion to enjoy a threecourse dinner with wine pairings. September was Chase’s first opportunity to plan this event, and he prepared a spectacular and delicious four-course meal! Beautifully presented, the first course was quail poppers with yogurt goat cheese sauce paired with Boen Tri Pinot. That was followed with an antipasto salad with his homemade red wine vinaigrette dressing paired with a smooth Chardonnay. Then we actually had a Limoncello pallet cleanser! The third course, a duck confit on top of pomme frittes, was finished with foie gras and a red wine reduction, paired with a Belle Gros wine. The dessert course, prepared by our wonderful new pastry chef Katelyn, was Brie en Croute with orange marmalade and crisp apples and was paired with a Pinot Noir. It was a most delightful gourmet dining experience with awesome wines.
Fall and Winter in Texas is always an exciting time for me. I enjoy the change of the seasons, and most winters here are milder than last year was! We have survived a tough year, and most of us are the better for it! Some traditions are the same, but I look forward to the Christmas parade and other traditional Holiday festivities. With the ease of online ordering, and dealing with larger companies, I have appreciated doing business Teresa Carosella • Owner with a smaller, local company when Kerrville Window Fashion possible. To be able to talk to the owner, not be placed in a phone queue, is so refreshing these days. Our home is so comforting, to be able to enjoy our family and down time but still be connected to the outside world, has taken on a new importance. Our business, Kerrville Window Fashions, is family-owned and has invested much time and treasure in our town. We so appreciate your business, your order to us is not just a number, but we strive to make it an awesome experience for you. Supply and production issues sometimes limit us, but we try to set expectations and do our very best. Sales and rebates through the end of the year continue. Give us a call, or email. I promise we will answer the phone, or get right back to you. To make it even easier, we have two promotional periods of no interest, 18-month financing before Christmas. We may not always be able to deliver by Christmas, but we will do our very best, and generous rebates on select Hunter Douglas products make it easy to “Start 2022 off right!” Celebrating six years in Kerrville and 20 years in the Hill Country! Looking forward to 2022 — seven years and counting. We look forward to serving the Hill Country and thank you for remembering to shop local!
At a recent Riverhill Women’s Association’s monthly meeting, Chase prepared a proper ladies luncheon of soup, salad and his own Chicken Cordon Bleu, presented with a delightfully flavored whiskey creme sauce. Katelyn’s wonderful chess pie topped off the meal. Chase and his staff also offer a wonderful Sunday Brunch with farm-fresh offerings that enable one to build their own delicious salads. Other tasty items include artfully arranged fruit trays, omelets, waffles, shrimp, soups, a carving station and freshly made dinner rolls from the Riverhill kitchen. A trip to Katelyn’s dessert table is a must. Not only are the desserts beautiful and delicious, but they are also made with the finest and freshest ingredients.
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TIPS & TRICKS TO HELP IN THE
Kitchen
By Niel Powers
M
ise en place – It was the first thing I learned working in a restaurant kitchen, and the first words said by my son when I asked about tips from professional chefs. I love to cook. My father cooked when I was growing up, my first restaurant job was at 14, and I paid for much of my college degree with restaurant wages. Our oldest son learned that cooking was a good way to impress dates, and our youngest took it all the way – culinary school and a career in food service. It all starts with mise en place – everything in place. In professional kitchens, everything you need is always fully in place before you start the shift – all the ingredients are laid out, all the tools close at hand, everything chopped and measured. Things don’t always go smoothly, of course, but mise en place makes it easier to deal with whatever arises. You can (and should) do the same in your kitchen. Whether a single dish or a full meal, get everything laid out and ready. Chop the vegetables and put them in prep bowls (you have prep bowls, right?). Lay out and prepare the proteins, get your sauces and spices close at hand. And get out the pans, utensils and tools before you start. Then re-read the recipe all the way through (I tape recipes and menus to the cupboard door). Now you can relax and cook! Which brings us to the next subject: Start with the end in mind. Think about the last thing you will do before serving the meal. Then, work backward to figure out which
steps to take when. That’s how professional kitchens get meals out hot, fresh and all together. It takes practice, but it works well and relieves a lot of stress in the kitchen. People ask, “How do you know when it is done?” Well, it’s a complex mix of all senses: smell, sound, touch, vision and taste. They all come together in my head to whisper, “turn down the heat,” or “turn it over now.” Use all your senses when you are in the kitchen; you’ll love the results. Some smaller kitchen tips from the pros: • You only need three knives, but you should know how to use each, and how to use a steel to keep them sharp before every use. An 8-inch French Chef’s knife, a slender boning knife and a good paring knife. With those three, you can accomplish anything. Remember, a dull knife is much more dangerous than a sharp one. • “Season as you go.” Kitchen pros use spices, including salt, and they use more of them then you think. That favorite steakhouse? They use more salt and pepper on their steaks then you do. I once had a customer say, “I love your steaks! I don’t even have to salt them.” I just smiled and said thank you. • On that subject, we also use butter. Real butter, and don’t skimp on it. Fats add flavor. Remember, every oil has a purpose. Some oils work better with heat, some not. There are five different oils in my pantry. • Vinegar is a similar topic. Different vinegars can be used in many ways. You can add a bit of white vinegar to the water while boiling eggs, making them easier to peel.
• In professional kitchens, you will see a lot of French steel sauté pans. They look kind of blackened and ugly, but they season and work better than any other pan out there. Just don’t scrub them too hard — it destroys the seasoning!
Riverhill Living 11
An eye for
Style N
By Julie Robinson
ancy Watts sat down recently to chat kitchen remodel and tell a little about herself in her warm and lively Riverhill home, which shows well who she is as a designer. During her 39 years of creating interiors, she has developed and refined her beautiful art of design and decor.
Specifically speaking on kitchens, she shares the overall defining concept: “A beautiful kitchen is www.nancywattsinteriors.com an efficient kitchen in its ability to be navigated.” And, helping a client do this, achieving a space that fits perfectly their needs and desires, is what she most loves to do.
NANCY WATTS INTERIORS INC.
“I love it every day,” she said. “I love people.” And, proving it, she will jump through hoops for her clients. Admittedly, after starting work on a job, she never stops thinking about it. Even when she’s on vacation, she is communicating pictures and measurements of things that she knows would be a beautiful fit for them. “When the work is complete and I walk out their door,” she says with a sparkle in her eye, “I know that they are over-the-top happy.”
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Nancy is definitely a people person and highly organized. A kitchen remodel will begin with a planning session where Nancy gets her clients talking about themselves, their wants, needs and aspirations. Knowing how to communicate and to listen well is vital to the success of the entire project. When it comes to something big, such as moving a wall, she said, “I love moving a wall if needed, but I will try my best to listen to and work within my clients’ parameters and budget.” All of this information is revealed through good communication during the planning sessions. There, she’ll find out what they most love to cook, and how they work in and use their space. “As I listen to them, I begin to know right away what they want to do,” Nancy said. “I am always looking to see the end result.” And, she reminds her clients, “You don’t have to worry about a thing.”
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For a well-navigated kitchen, one of the first things she discusses with her clients is the appliances. Their planning and placement, as well as “the triangle” which is the sink, refrigerator and stove, will begin to determine the kitchen’s layout. Even the smallest appliance gets discussion time. Take the microwave, for instance. Does it need to have that prominent place above the stove? These days, Nancy is helping her clients choose to rethink its placement, relocating it to the pantry or changing it out to the new drawer style. Nancy knows how to help guide her clients to understand their own design inspirations through visualizing preferences, for example, for either a more square or more round line in their plumbing and fixtures. Next, she asks what they prefer for color; is it silver, nickel or bronze? Or, two of her own favorites, the more modern black or polished nickel? She has found that the answers to these seemingly simple style preferences give a good starting place for all of the other kitchen choices, including lighting, wall color, cabinet color, flooring, windows, countertops. Nancy gravitates to the Soft Hill Country Modern style for its texture and warmth. It produces a light and bright kitchen with painted soft whites and light grays in her favorite “greige,” which is a warmer gray for cabinets that she might then contrast with an island color perhaps in navy or royal blue. Nancy achieves the kitchen design with her clients in a beautiful and thoughtful way, making what could otherwise be an overwhelming process a joy. She always reminds her clients, “I’m not going to let you make any mistakes.” What she does well is steer them right to what is best, and she always enjoys accompanying her clients to their vendor appointments prepared with her 3-inch binder full of all of their detailed style and color choices. Nancy began her design career when her husband, a real estate developer, was building a subdivision in San Antonio. He asked her to do the interiors for some of the spec homes and to set up “story boards” used by buyers to select the design choices for their new homes.
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From there, she got a following of clients as well as referrals, and she began designing interiors for the architects’ private homes, and later set up a retail business in Canyon Lake. She and her husband also developed and ran a design showroom “To the Trade” in Monterrey, Mexico, for five years in the mid-90s, serving architects and designers in the selection and exportation of design materials from the United States into Mexico. Currently, after relocating to Kerrville 16 years ago, she is still just as busy building great relationships, serving people, creating interiors and, most importantly, keeping God first.
Riverhill Living 13
Raise a glass to
Etiquette O
By Mindy Wendele
ur society may be leaning toward the more casual, but no matter the time of year or occasion, entertaining is more enjoyable with proper etiquette. Recently, Schreiner Institute at Schreiner University partnered with Social Graces by Mindy Wendele to provide etiquette and manners training to the new Military Academy Preparatory School and Reserve Officer Training Corps students. Our future leaders participated in classes learning proper introductions, tips to have and maintain good posture and the importance of eye contact. They also learned communication skills development, gratitude and courtesy responses, and proper dining etiquette. Developing good habits for a positive first impression is a must. Technology today is a wonderful asset, but it can also lull us into less-than-appropriate communications. Learning and practicing proper communication is a top priority for every stage of life. Solid verbal communications build confidence whether in the classroom, at a cocktail party or on the golf course. Common courtesies learned younger in life tend to serve us well throughout our lives. Gentlemen opening the doors for ladies and
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th
Amy Bevington, a Schreiner Institute student, takes a place setting back to her table at the Schreiner Mansion for the etiquette lesson hosted by Social Graces by Mindy Wendele. (Photos by Tom Holden)
JANUARY 29
standing when a lady approaches a table are great habits to develop and practice. Ladies allowing the gentlemen to do these gestures is equally as important. Respectful acts are always appreciated. Strong gratitude practices cannot be overstated. Kindness through words thanking others is important, but nothing can replace the handwritten thank-you note. Too many times these notes are overlooked, leaving the gift giver to wonder whether the gift was received and, more importantly, whether it was appreciated. Families dining together each day seems to happen less with our busy lifestyles. Duties like setting the tables and learning how to serve and pass food may not be on the top list of best practices today, but it doesn’t make it any less important.
FEBRUARY 24
The Schreiner Institute students visited the Riverhill Mansion to review all they learned in previous classes and to become skilled about proper dining and entertainment etiquette. They learned some of the history of Cedarcrest, originally home to Gustave Schreiner and his family, before taking a hands-on approach to table settings and dining manners. They were tasked with setting a proper table for a three-course meal before their Schreiner Institute directors joined them for lunch. Throughout the experience, the students marveled at some of the rules of etiquette. Actually, many chuckled and were surprised at certain protocols. Adapting to our current culture while honoring the past through kindness and confidence is the balance the students took away from their time in class. Yes, our future leaders are well on their way to being kind, poised and well-mannered stewards of our communities. This instructor is encouraged by their dedication to their future, especially when receiving a heartfelt thank-you note.
MORE INFORMATION • Schreiner Institute is a program designed to provide comprehensive support and programming for students working to receive a military academy appointment, those who wish to pursue a commission through ROTC, as well as active-duty military and veterans transitioning back into civilian life. • Social Graces by Mindy Wendele is a consulting firm providing practical etiquette methods that win in relationships, business and life. Mindy, along with her husband, Raymond Holloway, are Riverhill residents.
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Riverhill Living 15
Yard of the Month
In this issue of Riverhill Magazine, we celebrate three of the best backyards in Riverhill. After all, a backyard can be an oasis of peace and serenity, and these certainly qualify. Congratulations to Ford and Sharon Smith, the September winners; Sue Cummings, the October winner; and Lane and Deby Fowler, winners for November. The Yard of the Month will take a winter sabbatical until March, but we’ll make sure and find great candidates for the spring. Please send your nominations to APORBoard@gmail.com.
SEPTEMBER FORD AND SHARON SMITH
We all need to have a “happy place,” be it at home, on the road, on the golf course — wherever. According to Sharon Smith, “this is my happy place” — her backyard. “Team Smith” has put a lot of love (and a lot of work) into creating a restful, beautiful and welcoming space for themselves and their many friends. You likely know Ford and Sharon, they’ve been here in Riverhill since building their house in 1994, but you may not know what it took to get them here. They’re true Texans through and through, but it took growing up in the Houston area, living in Houston, Austin and Dallas before landing in our little oasis. They’ve known each other since junior high school, when Ford saw a girl board the bus one day and said, “I want to meet that girl.” And so he did, that very weekend. The fact that Sharon was in overalls and rubber boots shoveling manure at the time just seemed to seal the deal. Ford and Sharon’s garden is a combination of annuals, perennials, trees that they planted (thanks, KPUB), walking paths, seating areas and strategically placed umbrellas. All overseen by a statue of Saint Francis that has been in the garden of every Smith house since Tomball. I’ll let Sharon get in the last word: “We just like digging in the dirt.” The results speak for themselves.
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OCTOBER SUE CUMMINGS
Sue Cummings knows how to put together great landscaping. If you are a golfer and have ever looked across the river from hole 12 and thought, “Wow, that’s a beautiful backyard,” that’s Sue’s doing. The big trees, the shady decorated seating areas, the walking paths, even Cleo, the garden snake – everything is perfect. The landscaping at the front of the house is just as inviting. Of course, according to Sue, success comes through replacement. She puts something in the garden, and if it doesn’t work or she doesn’t like it, she just replaces it. That’s the right attitude. Sue does a lot of the work herself, and all the designing. This is her second home in Riverhill after moving here from Houston, and her eighth home and landscaping makeover! The work she has done inside the house is just as beautiful and inviting as the outside, but that’s a story for another day.
NOVEMBER LANE AND DEBY FOWLER
The Fowler name is one that is familiar to many Riverhill residents. Lucy Fowler moved here almost 30 years ago, and Lane remembers playing golf here in Riverhill when the course first opened. That’s some history! Lane and Deby moved here from Dallas about three and a half years ago, in a deal made on an off-hand comment. While visiting to celebrate Lucy’s 90th birthday, Lane said, “if that house ever comes on the market, I’m buying it.” Lane and Deby were about to head back to the big “D” on the Friday after Thanksgiving when the phone rang and Johnny Thorton was on the line, ready to sell his house. Sometimes fate throws you a curveball, sometimes your mother gives fate a little nudge. Situated on Sand Bend with a beautiful view of the 17th green, Deby and Lane watch the shots coming into the green (or the water), and greet the golfers with a beautiful backyard and a friendly “hey there.” It’s a pleasure looking over and seeing the trees, flowers, and decorations, particularly if you are about to face a tough save from the sand trap. And while the back of the house is the true showcase, the side yard and front are beautifully done as well. Congratulations, Lane and Deby, on Yard of the Month for November.
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18 Winter 2021
Riverhill Living 19
Our Club Members Are Our Passion Our remarkable golf club started with a friendship between golf legend Byron Nelson and renowned course designer Joe Finger. That tradition continues today with the friendships still formed and strengthened on the rolling hills of Riverhill Country Club just as Byron Nelson had hoped. You are invited to be a part of that tradition and the present celebration of the game of golf, fabulous dining and events, world-class tennis, swim and fun for your entire family. Many families have taken part in what Riverhill has become over the past 112 years when it began as the mansion at Cedarcrest. Many families return generation after generation to enjoy the important history of this estate and the wonderful part the club continues to play in their lives.
Riverhill Country Club • RiverhillCC.com • 896-1400 •100 Riverhill Club Lane • Kerrville Please contact Membership Director Bryan Hargrove at (830) 896-1400 x2230 for more information about memberships and initiation fees.