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DESSERTS Warm Bittersweet Chocolate Torte with mango sorbet Granny Smith Apple Bread Pudding with cinnamon ice cream and caramel sauce Housemade Seasonal Ice Creams & Sorbets

DINNER Nightly

5:30 – 10 pm


11:30 am – 3 pm W. Gray


San Felipe




MAIN PLATES Mountain Trout with roasted lobster- fingerling potatoes, garlicky green beans and caper beurre noisette Choucroute d’Alsace – braised Berkshire pork belly, tenderloin and boudin blanc with roasted potatoes and haricot verts Pan-seared Diver Scallops with Italian black rice, chanterelle mushrooms and tarragon cream Muscovy Duck Breast with seared Hudson Valley foie gras, almond wild rice, baby carrots and raspberry-port glaze Prime NY Steak Frites with wild mushrooms, watercress, housemade aioli and pommes frites Snake River Farms Kobe Burger with Foie Gras on a brioche-onion bun, traditional garniture and truffle frites

11:30 am – 2 pm


STARTERS Mediterranean Mussels with tomato, garlic, red curry and lemongrass-coconut milk broth Charcuterie with pâté de maison and a variety of dried and cured meats with traditional garniture Calamari quick-fried with remoulade and sweet & spicy glaze dipping sauces Pan-roasted Sweetbreads with whole grain mustard sauce, grapes and wild mushrooms Wood Duck Farms Green Salad with fresh raspberries,Texas goat cheese, thyme vinaigrette and candied pecans “Modern-style” 1015 Onion Soup with gruyère crostini

HOURS LUNCH Monday – Friday



Bistro Wine Bar



1985 Welch at McDuffie Houston,Texas 77019 Reservations 713-533-0200

1985 Welch at McDuffie Houston,TX 77019 713-533-0200


“One of the Best New Restaurants in America” Esquire “A Neighborhood Gem” G ourmet “John Sheely: Chef of the Year” 2006 Houston Culinary Awards “Top Table” Bon A ppetit “Where To Eat Now” Texas Monthly Houston’s Best Value Wine List My Table magazine’s 2003 Wine Lists Awards “Best New Restaurant of the Year” 2002 Houston Culinary Awards “John Sheely – Modern Master” Southwest Spirit Magazine “A hidden surprise” Southern Living “Best Bistro” Houston Press


Mockingbird Bistro Wine Bar, serving “Texas Provence” cuisine, is one of Houston’s most highly touted restaurants. Chef/owner John Sheely combines his Texas roots with the tastes and techniques of classic French cooking to create his own unique, awardwinning style … “country French meets American market.” With a seasonally changing menu, the bill of fare showcases the best and freshest ingredients to be found. Succulent seafood, aged beef and premium pork, along with rabbit and duck, are all perfectly prepared with just the right addition of seasoning and spice. Sumptuous desserts and an awardwinning wine list round out the menu and ensure a memorable dining experience.

Mockingbird Bistro Wine Bar is the ideal place to host private functions of all sizes and descriptions, from intimate celebrations to seated wine dinners and cocktail receptions. Our Wine Room can accommodate up to 60 seated guests and 100 for standing functions. The Private Balcony, which overlooks the main dining room, seats 22 and 35 standing. Mockingbird Bistro offers a variety of suggested menus, from formal seated meals and wine dinners to elegant buffets, or let our celebrated chefs custom-design a menu exclusively for your event. For functions large and small, our professional and courteous staff can attend to every detail of your entertaining needs, from theme and menu development to invitations, flowers and tabletop accessories. Our award-winning cuisine, stunning presentations, versatile dining spaces and experienced staff combine to create distinctive and memorable events that are a feast for all the senses.

0 29

HWY 59


60 19



49 Y2 HW







Adult Outdoor Soccer in Houston


HWY 288

LOOP 610


Where adult soccer is played in the greater Houston area Most adult games are played on fields located in west and northwest Houston, plus a few other sites. Locations on this map are approximate, and field assignments are subject to change. The colored bars indicate the type of league play available at each location. Contact the leagues for further information. OVER 30 MEN’S






Because we still love the game!

Photos by Dave Muller Photography

Because we still love the game! The joy of playing soccer doesn’t have to end when you get too old for your youth club, graduate from college or get a real job. The greater Houston area has four associations dedicated to adult outdoor recreational soccer. There are leagues for men’s, women’s and coed play. These leagues adhere to FIFA rules of play, with a few exceptions so the game can appeal to players of varying skills. You can play in more than one league. Many Houston soccer players are part of several teams, and these leagues have tried to set game schedules accordingly. The cost per season varies with each league, depending on field costs, number of referees used per game, and other administrative costs. All games are officiated by USSF certified referees.

Houston Women's Soccer Association HWSA has been promoting amateur soccer in the greater Houston area since 1976, when it launched an 8-team women’s league. In 1994 a coed league was added. Today there are more than 70 teams in HWSA. Players of all levels are welcome. New player roundups and soccer skills clinics are held before each season begins. Sunday mornings, fall & spring Saturday mornings, summer COED: Sunday & Monday evenings, all year OVER 30 WOMEN’S: Saturday mornings, January WOMEN’S:


Founded in the early 1980s, TORSO is the largest coed soccer league in the United States. TORSO currently has teams competing in five regional divisions across the greater Houston area. With a 30 and over age format, a diverse group of more than 1,000 players, and four divisions of play, there are teams for players of all levels of experience & competitiveness. OVER 30 COED:

Sunday afternoons, fall & spring


Houston Football Association

Fort Bend Adult Soccer Association

Created in 1978, HFA has grown to 82 men’s teams representing more than 55 nations — truly an international league for an international game. The regular season kicks off September and runs through May. All teams participate in the Memorial Cup, an inter-league competition modeled after the English FA Cup, which runs the course of the season. The Memorial Cup final is the culminating event of the season.

FBASA has offered an over 30 league for men and women since 1991. All games are played in the Sugar Land area.


Sundays, fall & spring Saturdays (Premier), fall & spring Sundays, summer (shorter season)



Texas State Soccer Association – South (TSSAS) United States Adult Soccer Association (USASA) United States Soccer Federation (USSF) Federation Internationale de Football Association (FIFA)

Thirty & Over Recreational Soccer Organization


Sunday mornings, fall & spring Friday evenings, fall & spring



TOURNAMENT PLAYERS To register additional teams, simply photocopy this form.

Rice Golf Classic

Handicap ______________________ Index __________ Address __________________________________________ City ____________________ State ____ Zip __________ Phone(s) ________________________________________ E-Mail ____________________________________________

Handicap ______________________ Index __________ Address __________________________________________ City ____________________ State ____ Zip __________ Phone(s) ________________________________________ E-Mail ____________________________________________ Player 3 ________________________________________ Handicap ______________________ Index __________

Please cut here and mail.

Player 2 ________________________________________

Return service requested

Player 1 ________________________________________

RICE UNIVERSITY Rice University Athletics, MS-546 P.O. Box 1892 Houston, TX 77251-1892

In the event of rain, the awards ceremony & hors d’oeuvres will be held at the scheduled time with players’ gifts and door/auction prizes awarded. We appreciate your contribution to Women’s Athletics in lieu of the round of golf.

R Benefiting Women’s Athletics

Sponsors Platinum Doherty Long Wagner Texas Crude Energy, Inc.

Address __________________________________________ City ____________________ State ____ Zip __________ Phone(s) ________________________________________ E-Mail ____________________________________________ Player 4 ________________________________________ Handicap ______________________ Index __________ Address __________________________________________ City ____________________ State ____ Zip __________

Silver Alvarez & Marsal Doyle, Restrepo, Harvin & Robbins Houston Plating & Coatings James W. Crownover Karen and Larry George Whitney National Bank

May 11, 2009 Sweetwater Country Club Sugar Land, Texas

Food & Beverage Sponsors Coca-Cola Papa Romano’s Silver Eagle

Phone(s) ________________________________________

Printing Sponsor Graphics Systems

E-Mail ____________________________________________

Directions to Sweetwater Country Club From central Houston: Take Hwy 59 South past Loop 610; stay on 59 South for about 14 miles, then exit Sweetwater Blvd./First Colony. Turn left on Sweetwater Blvd. over the freeway until you come to Palm Royale Blvd. Turn right onto Palm Royale and follow the road for approximately one mile to 4400 Palm Royale Blvd. The club will be on your left.

Sponsored by

Westerly Exploration, Inc. & the Rice University Women’s Athletics Advisory Board




Rice Golf Classic

Company ________________________________________ Name____________________________________________ Address __________________________________________

WHERE Sweetwater Country Club 4400 Palm Royale Blvd. Sugar Land, TX 77479

TOURNAMENT LEADERSHIP Eva Lee & Anita Weiner, co-chairs Hally Beth Poindexter, tournament director Carol Mann, honorary chair

City ____________________ State ____ Zip __________


The Rice Golf Classic is honored to have Carol Mann, the PGA’s 2008 First Lady of Golf, as honorary chairperson for the 17th consecutive year. An LPGA Hall of Fame player with 38 victories including the U.S. Open, Carol is a golf course designer, golf instructor and author of The 19th Hole. She is director of member advocacy and relations for the World Golf Hall of Fame. In 2000, she was named one of the top 50 players and teachers in the history of the LPGA. Carol was also recognized as one of the top teachers in Texas by Golf Digest magazine in 2003 and 2004.

I would like the following sponsor package(s):

11:30 a.m. Registration, Lunch, team photos & pick a prize auction


1 p.m.

Tee time (shotgun start)

5 p.m.

Awards ceremony & hors d’oeuvres

$150 per player $600 per foursome $80 benefit per player/$320 benefit per foursome of golf cart, green fees, range balls, lunch, player gift and posttournament hors d’oeuvres.

FORMAT 4-player scramble Two separate flights: - women’s flight - men’s/co-ed flight -Gross & net prizes for each Special Women's Club Champion Competition For more information, contact: Julie Waibel Rice University Athletics 713-348-6922

SPONSORSHIP PACKAGES Platinum $5,000 • 2 complimentary foursomes in Rice Golf Classic • Premiere banner at Rice Golf Classic • 3 hole signs Gold $2,500 • 1 complimentary foursome in Rice Golf Classic • Premiere banner at Rice Golf Classic • 2 hole signs Silver $1,000 • 2 complimentary golfers in Rice Golf Classic • 1 hole sign • On-site signage Golf Cart Sponsor $3,000 • Every golf cart on the course will have your sponsor sign • 2 complimentary golfers in Rice Golf Classic • Golfers will be impressed when all the carts are lined up at registration Beverage Cart Sponsor $1,000 • Company logo on beverage cart signage • 2 complimentary golfers in Rice Golf Classic Hole Sign Sponsor $300 • Company name/logo on hole signage Golfer Gift Sponsor(s)


All registered golfers will receive a gift with your company name/logo on it.

• Logo on gifts (one color, one location) for each golfer • Several gift options available; will be discussed with sponsor • 2 complimentary golfers in Rice Golf Classic

E-Mail ____________________________________________

Please cut here and mail.

Monday, May 11, 2009

Phone __________________________________________

■ Platinum


■ Golf Cart


■ Gold


■ Silver


■ Beverage Cart


■ Hole Sign


■ Golfer Gift Sponsor


Please contact Julie Waibel at 713-348-6922 for details.

■ Yes, we will play in the Rice Golf Classic. My team players are listed on the back of this form. ■ I am a single player. Put me in a foursome. My handicap is ______. ■ I cannot play, but please accept the enclosed contribution of $______. Make checks payable to Rice University (put Rice Golf Classic on the memo line), or pay via credit card: ■ Visa

■ MasterCard

■ AmEx

■ Discover

Card # ____________________________ Exp. ________ Signature ________________________________________ Mail payment & entry form to: Julie Waibel Rice University Athletics, MS-546 P.O. Box 1892 Houston, TX 77251-1892

The Genesis* For thousands of years only certain tribes of North American Indians knew about pecan trees until 1533, when Lope de Oviedo, a member of a Spanish expedition in the Gulf Coast, wrote in his journal: “There were on the banks of this river many nuts, which the Indians ate in their season, coming from twenty to thirty leagues round about.” The river mentioned was later to be named the Guadalupe. In 1541, Cabeza de Vaca wrote about these wonderful nuts. He was a Spanish nobleman of an expedition to the Gulf Coast that was marked with tragedy. All of the ships were lost in storms near Galveston Island. De Vaca and three companions were taken captive by Indians and held from 1529 until their escape in 1535. They traveled inland and eventually reached the “…river of nuts,” the Guadalupe. He recorded that “…it is the substance of the people for two months in the year without any other thing.” De Vaca also wrote that the Indians came only once every two years, a reference to the alternate bearing problem that still persists. Years later, when he wrote his “Relaciones,” de Vaca had every reason to dwell on his past hardship, but instead

chose to dwell on constructive things and in doing so was the first explorer to contribute measurably to the literature of the pecan. *Abstracted from Pecan Culture, Fred R. Brison, 1974.

A Word About Pecan Quality While you must taste a pecan for the ultimate test of quality, there are several guidelines to follow in judging pecans. Most important is shelf life. Taste deteriorates with time, temperature and exposure to air and light. A nut left in its shell and kept at below freezing temperatures will maintain its quality for up to two years. On the other hand, a shelled nut will degrade significantly at room temperature in three months or less, even in a sealed container. While many of the large pecan shellers and dealers maintain cold storage systems for their inventories, no such environment exists once the nut enters the retail chain. Pecans mature late in October or early in November, depending upon a variety of climactic conditions. Harvesting generally lasts till the end of the year and sometimes into the following January. On average, it takes about a month for a pecan to move from the orchard to the retail counter. So, any pecans you purchase before November are most likely to be from a prior year’s crop. They may be of good



quality, but taste before you buy. The shell should crack readily and release most of the kernel in one or more large pieces. The kernel should be a very light color without any stains or dark spots and the texture should be crisp, not soft (green) or brittle (old). There should not be any hint of bitterness in the flavor of the meat.

The J-4 Orchard The original native stand of pecans ran from the western part of Texas in a northeasterly direction to the banks of the Mississippi. The J-4 Orchard is located in the middle of this range—in Hidden Valley on the banks of the Guadalupe just below Canyon Lake Dam in the Texas Hill Country, about an hour’s drive northeast of San Antonio. The banks of the river at the bluff line are still lined with native pecans. The trees in the orchard were all started with rootstock from native nuts. The seedlings produced were then grafted with scions from the latest “Indian” varieties of papershell pecans: Choctaw and Desirable. The acreage back from the bluff was cleared and the grafted sticks planted by hand. Irrigation was provided by a drip systems around each tree, fed with the clear water of the Guadalupe. This was done in the

early 1980s and now this small orchard is producing commercial quantities of pecans. The J-4 Orchard markets a limited number of pecans in the shell by mail order every autumn with an absolute guarantee that every nut sold is from the current year’s crop. (Any unsold nuts are disposed of at a commercial sheller each December so there is no carryover of inventory.) The nuts are delivered to your doorstep in 5, 10 or 25 pound packages; clubs and other groups may wish to order in 50 pound lots. Ten pounds of nuts will yield on average 5 to 6 pounds of kernel. Store your shelled nuts in an airtight container in the deep-freeze until use. Last, don’t dump the shells into the garbage; they make an excellent mulch, especially for acid-loving plants such as azaleas, camellias and magnolias.

Justin and Barbara Cooper

(210) 964-3714

The J-4 Orchard P.O. Box 2231 Canyon Lake, TX 78130

J BA R 4


Early in November, those cute little pecan pies start to appear in grocery stores. They seem brimful with pecan halves, but once you cut into them you find otherwise—the pecans are only on the top! These pies are made with a syrup base upon which the pecans float. Further, the syrup is so sweet that the natural taste of pecans is missing. For the best, we suggest you try the J-4 Simple Pecan Pie recipe below. The base is brown sugar and the pecans are chopped so that the maximum flavor is extracted. We guarantee that you will be pleased with the results.

Justin & Barbara Cooper P.O. Box 2231, Canyon Lake, TX 78130

Pecan Pies Anyone?

How To Buy Pecans In The Shell

J B AR 4


J-4 Simple Pecan Pie Note: Allow all refrigerated items to reach room temperature before mixing. 1. Mix two T. flour with two cups of brown sugar. 2. Add two eggs, six T. melted margarine, six T. milk, two tsp. vanilla and mix well. 3. Pour into unbaked shells to which one to two cups of pecans have been added. Use chopped pecans for the filling and halves for edging and decoration. You decide how many pecans look right in your unbaked shell and then pour the sugar mixture over it. Decorate the top with full halves if desired. 4. Bake for 35 minutes at 350° F or until knife comes out clean.

When a pecan nut drops to the ground, it has a very light tan color, but one end is covered with irregular black striations. These markings were left by the husk and will disappear in a few months. Therefore, if you see pecans without striations early in the season (October through December), the nuts are likely from last year’s crop. Always look for the striations; if they are gone, be wary! Taste goes quickly in a year. If the nut is not stored in a refrigerated environment, the tan color will slowly turn to a dusty brown. Again, be leery—the nuts are old and the flavor may be diminished. Some nuts in the markets will look almost bright and scrubbed. This is the result of the abrasion from numerous movements in the automated handling systems. Beware; taste first. Next, check the nut for a noticeable crack running the length of the shell. Such nuts are known as “splits” and are produced by trees under stress. “Splits” invariably have dark meat, are poorly filled and may have bitter parts. Last, never buy nuts in a sealed container. A sealed container does nothing other than prevent you from checking the quality before you buy.

Some Conversion Factors (210) 964-3714 Justin & Barbara Cooper South Access Road just below Canyon Dam Hidden Valley, Sattler

# There are about 40 to 44 nuts in a pound of Choctaw or Desirable pecans. # One pound of nuts will yield 8 - 9 ounces of pecan halves. # One cup of pecan halves weighs about 4 ounces. # One cup of chopped pecans weighs about 5 ounces

Brochures by Jendesign  

A few samples of brochure design.