Links & Libations Magazine October 2018

October 2018 Issue | Vol. 1 Iss. 5

Golf. Craft Beer. Craft Wine. Craft Spirits. Travel Destinations.

Celebrating Life .�

October 2018 Issue | Vol. 1 Iss. 5

Contents Featured Articles 60 8

Cover

Wisconsin 2020

North America’s Next Great Golf Destination

By Tim Bona

Luxury Ireland

Two Luxury Golfing Outpost You Won’t Soon Forget

By Art Stricklin

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Live Like A King, Golf Like A Lord In Kent, Garden of England

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Breckenridge After the Snow Melts, This Colorado Gem Still Shines

Links & Libations is produced by Excited Minds Media, a subsidiary of Live Eco Style, Inc. www.LiveEcoStyle.com Publisher Randy Weckerly President Nate Love VP

Seafood, Wine, and Sailing Aboard the Tall Ship Schooner Zodiak

46 New Braunfels,, Texas

Dry Comal Wines, Sour Beers,

and Great Gristmill Grub

52 Golfing in Mayan Heaven

Riveria Maya Golf Course in Akumal, Mexico 82

Wollersheim Winery

86

Wollersheim DIstillery Adding a Distillery to the Winery

90

King and Prince Beach & Golf Resort Jewel of St. Simon’s Island

Design and Layout Nate Love National Sales John Berkey All editorial inquiries: editor@linksandlibations.com

Distributed By:

Excited Minds Media Live Eco Style, Inc. The Distillery Channel Your Local Beverage Producer

102 My “Friend” the Park

106 Roll Out the Barrel

Beer Brewed for Surfers, By

Surfers at Jeffreys Bay in South Africa

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Contributors

Scott Kendall Bob Aldrich Art Stricklin

LINKS & LIBATIONS

Editor Tim Bona

Tim Cotroneo Elsa Dixon Noreen Kompanik

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Jed Vaughn Mary Charlebois

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Noreen Kompanik Victoria Hart

From the publisher

Treats with Links & Libations “N

o Tricks but lots of Treats” unfold in this October Issue of “Links & Libations Magazine.” Great pictures always tell the story and along with our great team of writers, through their personal visits, unfold a deeper taste and culture of the destinations. However, we are growing and on all fronts through our multimedia company.

Our worldwide expansion has led to groups of free-lance writers, golf destination hosts, spa owners and the sipping world to submit multiple articles for future inclusion. We now have a pool of over 800 free-lance writers plus our ten staff writers that bring to life cultures around the world.

We have pegged the out of the way destinations to visit next, but have also those close to home throughout the United States.

Our “Links & Libations Podcasts” have a weekly presence with guests featured in support of our magazine. Easy listening with Tim Bona, our Editor in Chief, “Miss Kira” one of the bright and shiny leading figures of the #inviteHer initiative of the LPGA, and myself, Ole Uncle Randy on this 60 minute show. Art Stricklin, President of the Texas Golf Writers Association, The Golf Doctor – Mike Calbot, Rob on the Road, Dina Garcia -RDN are our weekly featured panel. Humor and lighthearted context brings easy listening no matter where

you are traveling, as our shows are found on “Links & Libations Podcasts” on ITunes.

As a special note Dave Trevelino, Master Chef at TPC Potomac at Avenel Farms also is a “tasty morsel” every week bringing the travails of a master chef with awesome talent, supported with a sweet personality. Chef Dave raises money every year to support his travels to Hawaii to cook for our nation’s sailors during the Holidays who are protecting our nation. A full article on Chef Dave will be in our November Issue, as we get closer to his work and his packing for his journey to cook for the USS Chicago, USS Mississippi and a major event on the USS Missouri.

While this issue is packed with great features, you can follow us on our daily pursuits through our “Links & Libations Magazine” Facebook page. Always remember, you can connect with us through that page, submit your story ideas and rely on our motto of “Golfers Golf Then They Sip” but we always “Celebrate Life Every Day”.

Cheers,

Randy Weckerly Publisher Links & Libations

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NORTH AMERICA’S NEXT GREAT GOLF DESTINATION

By Tim Bona

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Photos Provided by Whistling Straits Golf Course

“T

he Big Cheese” is how several writers are describing Wisconsin’s most recent ascension as golf’s strategic, sweet-spot smack in the middle of the country. Until now, the prominent golf meccas tended to be coastal, meaning arduous, cross-country treks for buddy, family, and couples trips, not to mention corporate excursions. Lacking the alluring vistas and sounds of crashing ocean waves, the Badger state suffices instead with rolling, serene dairyland, towering bluffs alongside Lake Michigan, and its own sea of inland, sand dunes. And, “Oh Yeah!” as our publisher Randy Weckerly likes to exclaim, in 2020, the Ryder Cup will be contested in Wisconsin for the first time.

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Wisconsin’s steady climb as a premier golf destination has been several decades in the making, beginning with Robert Trent Jones, Jr.’s creation of Sentry World in 1982, the state’s first “destination” course, complete with its signature Flower Hole. Herb Kohler soon followed suit with Blackwolf Run (Woman’s U.S. Open 1998 & 2012), which inspired yet another Kohler championship stunner, Pete Dye’s dramatic Whistling Straits (P.G.A. Championship 2004, 2010 & 2015) hard on the shores of Lake Michigan and host venue for the next Ryder Cup, and Whistling’s little sister, the Irish Course.

The land of cheese already had a handful of private-member, golden age classics and the Links Course at Lawsonia (public), but the courses that most people associate with Wisconsin now are all stunning, modern layouts that anyone can play. Erin Hills, with its genuine links minimalism, just hosted the 2017 U.S. Open, and the state’s newest public-access, bucket-list gems are just up the road at the Sand Valley Golf Resort, a property like none other in the Midwest where thousands of acres of sand dunes are the canvas for Coore-Crenshaw and David McLay Kidd’s masterpieces. Add in The Bog (Arnold Palmer),

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Photos Provided by Whistling Straits Golf Course

The Bull at Pinehurst Farms (Jack Nicklaus), Wildrock up in the Dells, the waterpark capital of the world, University Ridge in Madison, which hosts a PGA Champions Tour event, and all the fine designs in the Lake Geneva area, and you have a tempting collection of high-end facilities that rivals any other golf destination on the planet.

Wisconsin has always been an attractive trip, with its charming countryside sprinkled with clear, spring fed lakes left by the glaciers thousands of years ago, and they do bring a whole new meaning to the words “farm to table”. But now, in addition to the Green Bay Packers, beer, brats and cheese, the Badger State is regarded much like Scotland and western Ireland where you can stay a week and drive a short distance every day to experience some of the most memorable golf imaginable, all complete with several first-rate lodging options. So join us here at Links & Libations as we celebrate America’s Dairyland two-year lead up to golf’s premier event, the Ryder Cup … Wisconsin 2020!

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Top Items to Consider When Starting a Distillery Each distillery has unique characteristics, resulting in exposure to many unique risks. From converting fermented grains into an alcohol vapor to bottling the final product, the hazards associated with this process are many. Here are some of the major considerations that will need to be addressed when starting a distillery.

prevent it as an ignition source. These areas must have fire sprinkler systems to control and knock down a fire, should one start. The electrical disconnect switch should be located on the outside of the barrel warehousing building. Primary electrical service should be shut off when power is not is not required for operational purposes.

Building Type & Construction One of the first considerations is the building type and construction. The distillery should be built of fire-resistive or non-combustible materials such as masonry or pre-engineered metal. It is preferred that distillery operations are separated from adjacent buildings by at least 100 feet. Adjoining structures should be separated by firewalls and parapets.

Storage Areas Milling and grain storage areas need to be separate from the distilling and bottling. Milling produces fine, flammable grain dust and requires a proper dust collection and venting system to void dust build up.

Ignition Source Controls Ignitable vapors produced during the distilling process need to be controlled with the proper natural or mechanical ventilation system. All areas of production, bottling, and warehousing need to have an alcohol detection system as well as proper explosion-proof electrical and lighting. These areas must also have suitable lightning protection to

Spill Control Spill control, drainage, and containment are extremely important as well. This is done with curbing, diking, and scuppers to prevent the flow of flammable liquid throughout the building.

These are some of the major considerations and exposures one faces when starting a distilling operation. If you have specific questions or would like further information, I can be reached at 608-4434716 or rkrantz@neckerman.com.

Randy Krantz, CIC Vice President Neckerman Insurance Services www.neckerman.com

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Live Like a King, Golf Like a Lord

By Mary Charlebois

A

cross the lake, through the rising morning mist, a hunting party rides into camp. Red and blue tents are assembled. Meat is roasting on a spit. Food and wine are abundant. Fletchers’ ready bows, arrows, and quivers. A king and his queen arrive on horseback with their entourage.

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This might have been the scene surrounding Hever Castle in the 1530s. Hever was the childhood home of Anne Boleyn, Henry VIII’s second wife, and mother of Queen Elizabeth I. Henry and Anne didn’t play golf at Hever Castle.

There was no course in the fifteen-hundreds. William Waldorf Astor, at one time the wealthiest man in America, commissioned the first course when he bought the property and spent a fortune making it into his English Country home in 1903. Astor was meticulous with the restoration. He insisted original tools, materials, and construction methods were used by craftsmen.

The impeccable castle, gardens, B&B, and golf club occupy 125-acres in the tiny village of Hever, in Kent. Called the garden of England, fruit, veg, meat, and seafood are abundant. Kent is a wine lover’s nirvana. Vineyards and wineries in the region are producing award-winning reds, whites, and bubbles.

27-HOLES Hever Castle Golf Club is within the Hever Castle Estate. The first 9-holes were commissioned by Astor for the entertainment of himself and guests

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while savoring Hever.

The Championship Course The 18-hole Championship Course, which includes the Kings and Queen’s nines, has been showcased on Sky Sports. Events including The Kent Amateur Championships, Euro Pro Tour, and the Kent PGA Championships have been hosted at Hever.

Hever boast one of the longest holes in Britain. At 644-yards and par-5, the 17th-hole is unforgettable. The short 6th and 8th-holes, on the front nine, are played over water. A stretch of holes from the 11th to the 13th is called ‘Hever Amen Corner.’ The 2nd, 3rd, and 4th-holes have a postcard view of the castle.

Princess Nine Today’s Golfer Magazine named the Princes Nine the Best 9-hole Golf Course in the South East. It’s shorter in length but provides challenging play where accuracy is essential. The par-3, 3rd, and 6th-holes are played over lakes.

The Boleyn Course The Princess and King’s nines create an 18-hole course with an assortment of hazards. Tight tree

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lined fairways, water hazards, cleverly placed bunkers, and small greens make for energizing play.

Express Course Lying alongside the Princess Course, the Express 9 includes oversized holes and a short track, perfect for new players or a quick round.

Open for All Hever Golf Club is located on parkland. The gently rolling hills are beautifully maintained. Woodlands, water features, castle views, and wildlife, are frequent sights.

The club is open to all ages and skill levels. All facilities are available to members and visitors alike.

Qualified PGA Professionals are on hand for advice and lessons.

The indoor golf studio helps you practice skills with the latest in cameras, projectors, Swing Catalyst Board, and a Sky Trak Launch Monitor. With the simulator, you can play any of thousands of courses worldwide.

Hever’s Director of Golf, Peter Parks, says, “Golf is a family sport. Out on the course, adults and

children interact and challenge one another in the fresh air while leaving behind their screens.”

Camps are conducted for junior and adult golfers. Coaching is offered for one lesson or up to 12-months of focused training.

Enjoy food and libations in the Astor Bar and Restaurant at any time. Kentish favorites made with locally sourced ingredients are always available.

ACCOMMODATIONS A 28-room Tudor style B&B is in the Edwardian wing of Hever Castle. The ultra-plush bedrooms, sumptuous breakfast, and private access to the grounds and gardens are a rare opportunity to live like the lord of the manor.

Admission to the castle, gardens, and special events are included with your stay.

THE CASTLE Seven hundred years of history are guarded in the double-moated castle. Once the childhood home of Anne Boleyn, grand rooms contain fine furnishings, tapestries, antiques, Tudor paintings, and prayer books inscribed and signed by Anne Boleyn. Several rooms are filled with art and furni19 | OCTOBER 2018

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ture from the Astor era.

The award-winning gardens are set in 125-acres of parkland. Open year-round, the changing seasons create new vistas and color palettes.

Throughout the year, special events such as jousting tournaments are staged. The castle is decorated from top to bottom for the Christmas Fair. Winter walks, nature hikes, Mother’s Day celebrations and more are always on at Hever Castle.

The playground is setup for playing a game of ‘Seize the Castle.’ All ages will enjoy finding their way through the Water Maze or the 100-year old Yew Maze. A collection of miniature houses and a boating lake add to a day’s outing at Hever. Shops carry books, costumes, jewelry, art, even plants to take home and begin your own royal estate.

The restaurant features house-prepared dishes made from locally grown ingredients. Indoor or castle view patio seating is family friendly. Be sure to try local spirits, cider, beer, and wine.

EXPLORE Eat at King Henry VIII, only steps from Hever Castle entrance. There has been an operating pub on this site since 1597. Meet villagers and visitors in this welcoming traditional English pub. Try the Kentish food, ale, wine, and cider inside by the fireplace or outside in the beer garden. The sharable Welsh Rarebit pairs beautifully with a Guinness or local ale.

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Click here to watch a video of the jousting

WWW.PAC-GOLF.COM

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Vineyards and wineries are flourishing in Kent.

Award-winning bubbly maker, Heath Hush, and family run Biddenden are close by.

Kent is England’s garden. Visit a farm, or picnic in one of the many public gardens and parks.

THE JOURNEY Hever Golf Club and the Castle are a 1.5-hour drive from London. Trains from central London to Hever Railway Station take 45-minutes. It’s a short walk or a 5-minute taxi ride to Hever Castle Golf Club.

Tee times and B&B reservations can be made online at www.hevercastle.co.uk A golf holiday at Hever Golf Club and Hever Castle is a rare experience. Surround yourself with spectacular golf courses, luxurious accommodations, exceptional food, luscious libations, tradition, and history. Live like a King, golf like a Lord.

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Seafood, Wine, and Sailing Aboard the Tall Ship Schooner Zodiac

By Jed Vaughn

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F

easting on dungeness Crab, fresh king salmon, oysters galore, while sailing on a historic vessel through the scenic San Juan Islands in Northwest Washington State is an experience you won’t soon forget. Throw in some of the finest wines produced in the Pacific Northwest and this amazing threenight-four-day adventure reaches the realms of sheer delight. Raising sails in the open waters of the Salish Sea with the wind in your face is refreshing and exhilarating. Amidst a beautiful summer day in the Pacific Northwest‌ life is good!

The Ship The Schooner Zodiac is a sprawling tall ship spanning 160 feet in length. Its main mast reaches 100 feet in height which makes it the tallest on the west coast. Constructed with fir, mahogany, brass, and teak, this 1924 vessel was produced for the Johnson & Johnson brothers by custom order, and today it calls Bellingham Washington its home port.

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Every year the Zodiac sets off on a seafood and wine cruise that winds its way through the San Juan Islands of Northwest Washington State. With Mt. Baker and the Cascade Mountains to the east, Vancouver Island to the west, the Olympic mountains to the south, and Canada to the North, the outing makes for a memorable experience in some of the most beautiful land and seascapes found

anywhere in the country.

The passengers aboard are all invited to participate with ship duties including the raising and lowering of the sails. Between the mainsail, the forestay, and the jib, the total sail area is over 7000 feet of fabric that can propel the ship to 25 knots.

Everyone aboard, at their option, can also man the four workstations on the majestic schooner which include helm, bow watch, chart room, and messenger duties. For sailing lovers, the experience is unmatched aboard the Schooner Zodiac.

Each evening brings a new bay to anchor in. An impeccable meal, fine wines, and a peaceful sunset cap off each day of sailing.

The Food Caz Ludtke is a veteran chef and refers to herself as a� tall ship cook�. She also runs a blogsite called SeasonedatSea. Her seafood recipes are nothing short

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of mouth-watering and everyone aboard raved about the cuisines being served. Seared tuna steaks, salmon quiche, crab cake eggs benedict, seafood stew, fish curry, and a juicy shrimp burger were all part of the menu. All of which were perfectly prepared on this amazing cruise through paradise. Three seafood related dishes a day gave everyone their fix for superb ocean cuisine.

With opening day of Crabbing season upon us during our journey through the Islands, crab pots were cast out in Spencer bay at San Juan Island on Saturday afternoon. Within just a few hours, we were all feasting on some of the finest “fresh from the sea� Dungeness crab on the planet. Indeed, a culinary highlight on the excursion. Caz later prepared the most amazing crab dip imaginable. Baked with cheeses and a special sauce blend, it was simply phenomenal.

The Wine The wine selections on the adventure were provided primarily by Rob Newsome, owner and vintner of Boudreaux Cellars just outside of Leavenworth in Central Washington. Poised in a canyon at the base of the eastern slopes of the Cascade moun-

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tains, this one-of-a-kind vineyard lays claim to be the only “off the grid” producer of certified wines in the nation. Boudreaux Cellars also has a New Orleans French Quarter style tasting room in the nearby German themed town of Leavenworth, as well as at the winery in icicle canyon.

Handpicked from the Boudreaux Cellar stash, Riesling, Pinot Noir, Syrah, and Chardonnay highlighted a delightful selection of beautifully crafted libations, all of which passed the aroma, swish, and spit test nicely. With buckets of delicious fresh oysters to slurp down between sips, the sunset and twilight just couldn’t get any better.

A stop at Lopez Island brought a wine tasting tour through the Lopez Island Vineyards. The small 5-acre family owned vineyard are growing two unique, gold medal winning, grape varietals that were established on Lopez Island in 1987. Madeline Angevine, affectionately referred to as “Mad Angie” is considered the white wine for red wine lovers. The second is Siegerrebe, a German varietal from the Alsace region. Cabernet Sauvignon, Merlot, Chardonnay, Sangiovese, Malbec, and Rose rounded out the vineyards selections. The

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latter of which are produced with fruits from central & eastern Washington, which is now recognized as a world class growing region for a multitude of varietals. All their selections are extremely popular with the wine club members of the vineyard.

The vintners at Lopez Island Vineyards insist on aging for at least 5 years, and since 1992, have been offering some high-quality vintage wines. Another notable and unique specialty of Lopez Island Vineyards is their Fireside Port. This exquisite barrel aged blend is made from Sangiovese, Malbec and brandy from the nearby San Juan Island Distillery. It’s a full-bodied libation with hints of rich berries and a soft mocha note.

This excursion in the San Juan Islands for many is considered a bucket list item of things to do for a fine summer vacation. The historic Schooner Zodiac experience is well worth the price of admission… but the seafood and wine take it to another level. If you’re planning a summer visit to the Puget Sound area of western Washington State, consider this one for an unforgettable adventure!

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After the Snow Melts, This Colorado Gem Still Shines

By Scott Kendall

Photo Courtesy Breckenridge Tourism Office LINKS & LIBATIONS

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must be a reason why Summitt County, home of Breckenridge, has the highest life There expectancy in the nation.

Breckenridge has got to be one of the coolest small towns in America. In winter, it is home to some of the best skiing in North America, and when the snow melts the fun continues in this mountain mecca. Residents and visitors enjoy outdoor activities like hiking, biking, zip lining, and playing the Jack Nicklaus designed Breckenridge Golf Course. With an average of 300 days of sunshine and average summer temperatures of 70 for the high and 50 at night, Breckenridge is the perfect summer playground.

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Add in some of the best lodgings, restaurants, The Czech Pilsner, a smooth brew with a clean, arts, and historic attractions in the country, slightly malted middle, is a fan favorite. Other and you will never have a dull moment. Visit popular brews include the infamous Chili Pepthe world’s highest winery and distillery, enjoy one of the largest historic districts in the US, and marvel in the natural beauty of the area.

Although the permanent population is only 4,912 people, the many attractions in Breckenridge draw over 3 million visitors annually.

Broken Compass Brewery “We make great beer to drink and then sell the rest to make more!”

– co-founder/brewmaster Jason Ford Broken Compass Brewery is a very popular place to grab a beer and share some good times with friends and family. Having just celebrated their 4th anniversary, the fun, innovative folks at Broken Compass Brewery keep working hard to make your visit enjoyable. Try out the Tuesday Night Trivia Tournament, Earth Day Vegetarian Themed Monday Night Potlucks, great live music and other fun activities guaranteed for good times.

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per Pale Ale, flavored with five flavorful peppers, the robust Coconut Porter made with roasted organic coconut, and the wonderful Irish Red, carrying on a great Irish tradition. Then there is the Hefeweizen, aka “The Gurgler,” a shout out to Jo Gurgel Ford’s German roots, with a balance of clove and banana on the palate.

With the recently release of their hugely popular Ginger Pale Ale in a can, patrons can now take “the most delicious summer beer in the world (scientifically proven, by scientists),” home to enjoy. Broken Compass even has the Scottish Wee Heavy, a strong Scotch Ale that sports a deep copper color and has nutty, toffee malt flavors with a touch of raisin. The brew masters at Broken Compass are continuously experimenting with innovative recipes to produce new and exciting flavors to add to their current favorites.

You’ll never feel like a stranger at Broken Compass.

Starting with their free shuttle bus service to and from Main Street downtown, to the welcoming smiles, friendly service, and some of the best craft beers around, you will understand why they say Broken Compass Brewery is, “Where it’s always 5 o’clock on the Ski Hill.”

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Where to Stay With thousands of places to stay in Breckenridge, how can you decide? One great option is renting through Pinnacle Lodging. Choose from over a hundred properties, ranging from expansive private homes, to condos and townhouses – Pinnacle is the local mountain lodging expert. Part of our group stayed in the fabulous Bogart House, a 5-bedroom private home on Ridge Street with spectacular views of the mountains. The rest of our group stayed in the quaint, intimate 3-bedroom Apres Chalet on French Street. Both houses were in great condition and were within two blocks of the heart of Main Street.

bogart bogart house house

Where to Eat Come see why Zagat called Breckenridge Distillery Restaurant “one of the hottest ski town stops in Colorado.”

With a new menu inspired by Chef David Burke, twotime James Beard Award winner, the BDR serves an array of local, seasonal and innovative dishes. Favorites at our table included the incredible Korean Pork, the delicious Kansas City Steak, the Crispy Skin Chicken Breast with Agnolotti, and the Brussels Sprouts made with bacon, apple, hazelnuts and maple.

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Save room for the delicious desserts, like the decadent chocolate mousse, the fantastic Crème Brule with bananas and candied pecans, or the Bourbon Float, a sinful delight made with vanilla ice cream, Mexican Coke, cherry syrup, and the award-winning Breckenridge Bourbon made under the same roof. For a fascinating insight into the world of bourbon, take the distillery tour before dinner.

Other great restaurants include the Blue River Bistro on Main Street, offering a nice selection of fresh Italian-American dishes. For a great pizza, pasta, or calzone, Giampietro is the place to be. Or try a delicious burger, barbeque, or Philly cheesesteak at The Canteen while sitting outside and enjoying the wonderful views of the mountains from Main Street.

Come spend some quality time in beautiful Breckenridge. You may live longer. One thing is for sure – you’ll enjoy your life to the fullest in Colorado’s playground, and build lasting memories that make you smile.

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Photo Courtesy Breckenridge SKI Resort

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NewtBraunfels exas Dry Comal Wines, Sour Beers, and Great Gristmill Grub

by Scott kendall

S

ay the name New Braunfels, and what do most people think of? Splashing in the cool waters of Schlitterbahn Waterpark. Tubing down the winding Guadalupe River. Browsing the antique shops, meandering through Landa Park, or feasting on authentic German food.

All of these activities are highly recommended in this great hill country town.

But be sure to include Dry Comal Creek (https://www.drycomalcreekvineyards. com/about/), a wonderful winery just off highway 46 about 10 minutes west of town.

Hidden from the main road, Dry Comal Creek is an oasis among towering oaks. My wife and I thoroughly enjoyed several hours at the winery, exploring the grounds, tasting some great wines, and listening to some fun-loving country music.

The fun began with a warm welcome from Sheila, the manager at Dry Comal Creek. Friendly, vivacious, and very knowledgeable about the winery and the wines, she took us on a tour of the grounds.

She told us about how it all began with Franklin Houser, a San Antonio attorney who started the vineyard as a retirement project back in 1992.

The Early Days The early going was rough at Dry Comal Creek.

First, a series of catastrophic floods washed out the vineyards in 1998 and 2002. In 2000 the owners learned the vineyard was infested with a Gulf Coast bacterial pathogen that kills the vines. This infestation with Pierce’s Disease resulted in the owners ripping out and destroying two entire crops of diseased plants.

Determined to succeed, the Housers researched and experimented until they found a resistant grape for the New Braunfels terroir. Today, the 47 | OCTOBER 2018

Black Spanish grapes are alive and well at Dry Comal Creek, as well as other vineyards in Texas. Dry Comal Creek has been recognized as a pioneer in growing Black Spanish grapes for outstanding Texas wines.

Houser recently sold Dry Comal Creek Vineyards to the Romero family out of Fort Worth. The Romeros are excited about carrying on the tradition of excellence the vineyard has built over the years. Longtime winemaker Joe Donnow will continue his art as he focuses on producing the highest quality wines and expanding to meet the demands of today’s markets.

Great Wine Choices You can’t go wrong with the French Columbard, a clean and refreshing wine full of tropical and citrus fruits. Well known in France as the grape commonly used to make Cognac, French Columbard is also the second most produced grape in California. The White-Black Spanish blush is another one of their best sellers, a salmon colored wine with scents of peaches,

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cherries and watermelon. Other great wine choices include the Comal Red, their Fruit Pressed Red, or the Cabernet Sauvignon.

Dry Comal also makes two great ports – the 1096

White Port and the Rancho Texas Style Port. 1096 refers to the 1096 days of exposure to the full Texas weather cycle, including blistering sun and heat during the summer, freezing rains, and tornados.

Small oak casks are left out in the open for the entire 1096 days, resulting in a deep flavor and aroma unmatched by other ports.

Dry Comal is kid friendly. With lots of room for them to run and play, and plenty of seating, families with children can relax and enjoy the inviting grounds. Join family and new friends for special events like Food Truck Friday featuring Grouchy Mamas, Summer Serenades from The Vagabonds, and Valentine in the Vineyard.

Music and Room to Roam Relaxing, but upbeat music by the Texas Duet was just right. Although we could easily hear the guitars and voices, we could also hear each talk other as we ate, drank, laughed and enjoyed the afternoon.

Rich and Maranda Edwards make up the Texas Duet, a popular band originally from New York who have found a home in Texas. The Texas Duet plays a wonderful mix of country and bluegrass. These talented musicians combine their singing skills with playing lead and rhythm guitar, harmonica, and drums.

Growing up as childhood sweethearts in the Catskills of New York, they lived less than a mile from each other. Influenced by urban cowboy sounds, honky tonks and gospel, their music carried them on a journey through their native New York to Nashville and now Texas. Their rendition of a Garth Brooks classic was spot on, the lyrics and musical beats striking all the rights chords.

New Braunfels Brewing While you are in town, check out New Braunfels Brewing, a fun spirited craft brewery specializing in sour beers. Located downtown on Mills Street just a few blocks from the old courthouse, the small, funky brewery is known for their unique flavors of sour brews. Creative names like Funkromancer, Uber, Blondine , and the best-selling PKL FKR describe some of their artistic creations. For many beer lovers, you either love sour beers or you hate them – there is not often a middle ground. Their most popular brew has a distinct flavor of pickle juice, and the Funkromancer has the flavor of hibiscus infused into the brew.

Gristmill One of the best places to get an authentic taste of true Texas Hill Country cuisine is the Gristmill.

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Overlooking the Guadalupe River in the Gruene Historic District in northern New Braunfels, The Gristmill serves great chicken fried steak, barbequed ribs, hearty burgers, and other good down-home cooking. Located on the Guadalupe River across from the famous Gruene Dance Hall, antique shops, and the exquisite Gruene Bed and Breakfast, the Gristmill is the perfect place to grab a bite and enjoy the beautiful views of the Texas Hill Country.

So, come on over for a visit to Dry Comal Creek Winery in New Braunfels and stay awhile. See what a vision, perseverance, and hard work have produced at this friendly hill country winery. You’ll enjoy every last sip.

Golfing in Mayan Heaven

Riviera Maya Golf Course in Akumal, Mexico by tim cotrone

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oy. That’s what Golf Professional Joseba Romero exudes when he’s asked about his job teaching golfers from around the world at the Riviera Maya Golf Course in Akumal, Mexico.

During his first eight years teaching in his native country of Spain, Romero had a chance to play with and learn from the best of the best. Romero’s early years, rubbing elbows with PGA Tour stars like Sergio Garcia and John Rahm, helped him develop the teaching foundation he shares today. When offered the lead instructor reins at the Riviera Maya Golf Course, Romero leapt at the chance to work at a course that is the centerpiece to the luxurious Bahia Principe Resort, located 70-miles south of the Cancun International Airport.

This same sense of happiness and wonderment struck renowned golf architect Robert Trent Jones Junior when he took on the task of designing this 7,300-yard championship layout that overflows with amazing birdlife, wildlife, and Mayan history. What especially impacted Trent Jones Jr. were the surprises he found murmuring below the surface of this land carved from deep within the Yucatan jungle.

Surprise Beneath the Surface During the building of the course in 2009, the construction crew heard water running beneath the property’s limestone surface. To their delight, multiple subterranean water bodies were LINKS & LIBATIONS

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uncovered in the form of rivers, springs, and open water pools. In the Mayan culture, these open pools or “cenotes” are considered sacred.

In addition to these gaping cenotes that are featured in the Riviera Golf Course’s design on the 4th and 6th holes, Trent Jones Jr. was also thrilled to discover limestone walls standing in place on the 14th and 15th holes of the back nine. These walls, dating back hundreds of years, hold a story. Why were they built, what was their purpose, and how are they connected to the Mayan people of yesteryear?

Wildlife is prevalent throughout the Riviera Maya Golf Course’s pristine surroundings. Exotic birds, clusters of butterflies, racoons, iguanas, crocodiles, and jaguars mingle seamlessly throughout the Paspalum covered property. The 15th hole, a prodigious 230-yard Par 3 from the black tees, is the address for a family of iguanas. As golfers navigate tee shots over a series of lakes and sand traps, the iguanas watch as attentively as the Sunday gallery at Augusta.

Split Personalities. and a PGA Dream The personalities of the two nines are as distinct as the elements that were in place and utilized during

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their design. Whereas the front nine draws raves for its legendary cenotes, the back nine provides a bit of relief with wider fairways and the mystical walls found on 14 and 15.

What’s in the future for Romero’s course with its intoxicating blend of Trent Jones signature, inhaling fairways, precise second shots, postcard par threes, and true rolling greens? “My dream is for the world to see this wonderful course in a PGA Tour event,” Romero said.

Romero reminds that there is a special bonus if you check into their 19th hole. The Riviera Maya’s clubhouse is a gleaming white structure framed in glass. Their bar and grill features a special drink that Romero learned about from an American golfer he’s taught over the years. “The American golfer encouraged me to try a drink made of tomato juice and beer. Here in Akumal we call it Oyo Rojo.

That’s Spanish for Red Eye,” Romero said with a smile.

My Home is Your Home After you’ve experienced underground springs, iguanas with a fondness for golf, and shot-maker situations when you grabbed a five iron off the tee on a Par 4, it’s safe to say that the Riviera Maya 57 | OCTOBER 2018

is one for the memory books. Playing 18 holes in a lush environment amidst the Yucatan Jungle is hard to put into words for even a bilingual golfer.

As you prepare to head back to the resort, you meet one of the Riviera Maya Golf Course’s original employees. Alfredo Rodriguez has been in love with golf since he started caddying at nine years old. Like Romero, this Manzanillo, Mexico native has found a new home at the Riviera Maya Golf Course.

As you ponder how to articulate the feeling generating from this beautiful Akumal golf retreat, Rodriguez seems to read your mind. Rodriguez grins and says, “Mi casa es su casa.” That’s perfect. Rodriguez nailed what you were thinking. “My home is your home” says it all.

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Luxury Ireland

two luxury golfing outpost you won’t soon forget

by Art Striklin

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Photo Courtesy of Adare manor

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he glories of traditional UK golf still draw players by the thousands to make transatlantic trips every year, to experience the gloriously historic links of Wales, Ireland and Scotland.

They will travel thousands of miles to play in very uncertain weather conditions which would prevent many from even stepping out of the house back at home. They’ll endure average at best food, quaint, and code word for, average lodging and spend thousands of dollars to do it.

All for the chance to play some of most interesting and historic courses in the world, where the game was originally invented.

But like Christopher Columbus who one day decided to sail around the seas to find a new world, when the prevailing wisdom of the day was the earth was flat and he would likely sail off the edge, two major Irish resorts got the radical idea of providing the highest quality resort food and lodging to go along with their high quality courses.

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Out of the UK golfing box for sure, but the recently reopened Adare Manor in the Western part of Ireland and the Trump International Doonbeg in the center of this this small golf-rich nation have pulled it off in spectacular fashion.

The renovation of the two Irish luxury outposts was overseen by two passionate and wealthy individuals, both in love with the game, but also enjoying the finer things surrounding it.

Adare Manor J.P. McManus, one of the richest men in Ireland who was primarily responsible for the Ryder Cup coming to the K Club near Dublin in 2010, overtook the massive Adare project starting in 2015. It was the family estate for the Earl of Dunranven and Mount-Earl for several hundred years and its 813 manicured acres have been turned into a personal playground for a new generation of visitors enjoying the Earl’s former estate and the new Tom Fazio golf course.

Doonbeg was originally a luxury destination owned and operated by Kiawah Island Partners, inc., but after it fell on hard times, it was closed and purchased by the Trump Organization. Now, longtime Irish golf hospitality leaders

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Joseph Russell and Brian Shaw, along with on-site support from Eric Trump, who has made plenty of trips here to oversee the luxury update on this former Irish farm for his more famous father, have renovated a gem.

As he did with the K Club, near where he was born, and the 2010 Golf Course, McManus and his talented team took a fine setting and made it even better and nicer at Adare Manor in the tiny town of the same name..

The highly-skilled craftsmen and women who have worked on Adare Manor’s restoration over the last two years have applied their talents to every corner of the Manor House: from floors, ceilings and paneling to the chimneypieces, roof and windows. A total of 670 construction employees worked on a daily basis during the renovation work, and their immense cooperation has had spectacular results.

There is a very special quality to the limestone from which Adare Manor was built. Exquisitely worked by local stone masons, it boasts very finely carved details including: gargoyles, parapets and moldings, as well as over 50 carved stone chimney stacks, each with a different ornamentation. The Limestone was extracted from local quarries, tying the Manor House back to the soul of the land on which it stands.

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Where the stone had run into trouble over the centuries, the restoration process addressed these issues. Chimney stacks and bay windows were repaired and rebuilt, using newly carved limestone to match. Cracked and deteriorated details in carvings and mullions were repaired with matching stone types.

Every detail carefully repointed each wall of the manor with lime mortar. The stone wall parapet and steps of the east side of the Manor closest to the river were beginning to collapse, so they were gently taken down and rebuilt to perfectly match the original detail and style.

In addition, McManus crafted some additional rooms and connected building overlooking the golf course, but with the exact same architectural details as the original manor, making it nearly impossible to tell the difference.

The Great Hall of the Manor, which once welcomed countless Lords and Ladies now serves as the reception hall for hotel guests and a dining hall where guests partake in the impressive morning buffet or evening dinner with plenty of Irish drinks under

walls decked with swords and shields and ancient oil paintings.

Of course, McManus thankfully added plenty of modern touches that the Earl of Dunraven never imagined, but certainly would have welcomed.

There is free Wi-Fi throughout the resort and most importantly air conditioning in every room, sometimes needed during a warm summer, but a rare find in even the best hotels throughout the normally cool country.

The par 72 course, which plays 7,509 yards from the back tees, is another comforting familiar site with a brilliant Tom Fazio golf course for the longtime American architectural master.

It far from a traditional links, except for the 9 holes out and back, but it’s in perfectly maintained condition with lots of lush green grass, challenging lakes and plenty of sand.

Plus Adare Manor has carts and caddies for each group to give Americans and international players a brief break from the often long slog on the traditional links course.

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Photo Courtesy of Adare manor The final three holes at Adare Manor reveal the true championship character of the course. It finishes with a Watery nearly island green par 3, a long par 4 with water down the right side which runs along the hotel and the finishing par 5 with a large stream guarding the green approach.

Throw in the large spa, lots of non-golf opportunities including falconry and tours of the historic town and you have a five-star golf experience many American visitors would feel right at home with.

Trump International Doonbeg If you are looking for pure links golf experience with equally pure luxury accommodations regardless of whose name is on the front of the building, then Trump International Doonbeg is the place to visit.

The course has been open more than a decade, but when the Trump group took over the course a few years ago, they shut it down after a fierce winter storm to shore up the coastline where much of the back nine runs.

While Greg Norman did an excellent job on the original layout, Martin Hawtree, who Trump has used on several UK courses, greatly improved it.

The main characteristic of the course is the massive dunes, especially on the front nine. The par 5 first opening hole is probably the best in all of Ireland. You tee off from an elevated box right next to the clubhouse and there are massive dunes on the left side of the fairway which encircles around the entire green.

The course comes nine out and nine back with the 9th hole the furthest from the clubhouse, but when you make the turn you begin a slow and scenic march to the finish line.

The par 4 18th hole is almost as good of a finisher as the First as opener at Doonbeg with the Irish Sea running all along the right side.

When you’re finished, you’re just steps away from the lavish dining hall which offers floor to ceiling windows viewing the 18th hole green and the ever-pounding surf.

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The massive stone clubhouse and lodge which was constructed when the resort was first opened still presides as a luxury outpost looking out over a steady stream of golfers.

Trump added more luxury lodges just left of the 17th fairway and there are other villas connected to the clubhouse.

Not surprising if golfing visitors have been to any

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of his other properties, the Trump organization spared no expense to make this one of the nicest places to stay, in the entire golf mad country.

Add the brilliantly designed links and you have a links, lodging and libation combination hard to beat anywhere.

That’s no fake news as somebody once said, in fact it’s huge!

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Photo Courtesy of Trump International Doonbeg

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Family and Friends Make Award Winning Wine at

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rom the moment we drove up the long driveway, climbed the winding path, ducked under the arch of the 200-year-old mighty oak tree and admired the spectacular variety of colorful flowers growing throughout the property, it was clear. The Wollersheim Winery in Prairie du Sac, Wisconsin is a lovely place to spend an afternoon.

The History In the 1840’s Hungarian Nobleman Agoston Haraszthy discovered the sloped land where the vineyard sits today. During his time in Wisconsin, Haraszthy planted grapevines and incorporated the state’s first town, Sauk City. He only stayed in Wisconsin a short period of time, until the California gold rush captured his attention. He moved to California to discover gold, but instead he introduced more than 300 varieties of European grapes to California. He is known at the “Father of California Viticulture” and the “Father of Modern Winemaking in California.”

After Haraszthy left Wisconsin, a German Immigrant named Peter Kehl took over the property. He

built the structures that still stand today and planted American grapes to make wine. After his death, his son Jacob continued operating the winery and began making brandy. In 1899 after Jacob Kehl’s death, the family stopped making wine and converted the property into a conventional Wisconsin farm. Prohibition passed in 1919, and the remaining barrels were used as firewood. The Kehl family remained for two more generations until Peter Kehl’s great-grandson sold the property to Robert and Joann Wollersheim in 1972.

The Family The Wollersheims restored the farm into a working winery. They planted the hills with grapevines, filled the limestone cellars with oak barrels and converted the old carriage house into a store.

Phillippe Coquard, a thirteenth-generation French winemaker from the Beaujolais region arrived for an agricultural exchange in 1984. He fell in love with Julie, the Wollersheim’s oldest daughter, and never left. Phillippe and Julie married and started their own family. They run the winery today, along with their grown children.

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Daughter Celine Coquard Lenerz holds a Masters of Wine Science from Cornell University. Her expertise allows the operation to run a testing lab, continuously working to improve the product. Son Romain Coquard holds a Food Science degree from University of Wisconsin-Madison. He is a member of the wine cellar staff and works in the vineyard during harvest. He also helps with crush and pump overs. The other two Wollersheim children work at the winery when they are not away at school. Celine’s husband Tom Lenerz is the Master Distiller at Wollersheim Distillery.

The Vineyard Over the years more than 200 varietals have been planted, experimenting to see what grows best in Wisconsin. Wisconsin only gets 80-180 frost free days each year, so grapes made familiar by other wine regions aren’t the best to grow in Wisconsin.

Today 27 acres of French-American hybrid grapes are planted.

With so many frosty days in Wisconsin, it seems logical that Ice Wine is a part of the offering. Ice Wine was discovered around World War II because soldiers were off fighting and grapes stayed on the vines much later in the season. The grape native to Wisconsin used to make the Ice Wine is the St. Pepin.

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Lenerz tells the tour. “The longer the grape is on the vine, the greater the chance of losing it because it falls off the vine before it is completely frozen. “The grapes are picked and crushed frozen, when the sweetness is at its peak. It is considered the nectar of the vine.

The Wines Reds, whites, blush, ports and ice wine are all part of the Wollersheim offering. In the shop you can also find some family wines, made by Phillipe’s extended family in France.

Because not all the traditionally popular wine grapes grow well in Wisconsin, the winery partners with growers in New York, California and Washington state to supplement what grows on the property.

In 1989 Prairie Fume’ was first created. It is a semi-dry white, aged in stainless steel for about 4 months.

“Without Prairie Fume’ the winery would not have survived financially,” Coquard explains. Prairie Fume’ awards include a 2018 Best of Show, 2017 Best Seyval Blanc, 2015 Best Seyval Blanc and Hybrid White, a 2013 Best Wisconsin White Wine and a 2013 Sweepstakes Best White.

Other Award Winners Named Best White Wine at the 2018 Pacific Rim Wine Competition in San Bernardino, California, Wollersheim’s 2017 Dry Riesling was noted as being a “fantastic example of the pedigree and attention to detail coming from the Midwest,” according to professional wine judge Amy Mullaly. Dry Riesling has long been underrated, according to Phillippe Coquard. It is not the first award his Riesling has received. The 2013 version was awarded the Wine of the Year at the San Diego International Wine Competition.

The Mighty Oak and the Wine Cave In addition to the picturesque vineyards and the beautiful gardens, two notable features that make a visit to Wollersheim special are the mighty Burch Oak and the limestone Wine Cave.

On May 20, 2017, the iconic 200-yearold oak that was part of the Wollersheim logo fell to the ground. It had been a wet spring. The ground was saturated and

could not support the roots of the tree. Rather than give up on the tree, a crane and arborist were hired to trim the broken, tangled pieces. Next, a team of engineers came in to design a support system for the tree. The tree is still alive today, only instead of standing tall, it forms a natural arch across the path to welcome visitors.

The limestone cave on the property was originally dug in the 1840’s as a place to make and age wine. Later is was used as a root cellar. In 2012 the Coquard family restored the cave, then opened it in 2013 as an exhibit for visitors to appreciate the origin of winemaking on the property.

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Adding a Distillery t o t h e W i n e r y WOLLERSHEIM DISTILLERY Creating a Distinguished Line of Family-Crafted Spirits If you want to win the favor of your father-in-law, learn to distill great spirits. That’s what Tom Lenerz did when he married into the Coquard family, owners and operators of Wollersheim Winery and Distillery in Prairie du Sac, Wisconsin. Growing up in Sauk City, Wisconsin, Tom was the high school sweetheart of Winemakers Phillipe and Julie Coquard’s daughter Celine. When Celine decided to earn a Masters of Wine Science at Cornell University, Tom went with her to New York and worked in a distillery. When the couple returned to Wisconsin, Tom took a job in a brewery. Armed with the combination of a business degree and true grass roots experience, Tom joined forces with his father-in-law Phillipe to mastermind Wollersheim Distillery.

Pairing the Distillery with the Existing Winery Location was not an issue. There was plenty of space at the current winery to build a distillery. Phillipe and Tom worked together for two years to plan and design every detail. Phillipe’s French winemaking heritage as a 13th generation winemaker perhaps stimulated his interest in brandy making, particularly cognac. Brandy was made LINKS & LIBATIONS

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on the property in the 1800’s by former owner Peter Kehl. But, laws after prohibition forbid a winery from producing spirits, until the law changed in 2009. Had it not been for this antiquated law, Phillipe would have started making brandy in the 1980’s with his father-in-law, Robert Wollersheim.

Coquard Brandy is Born The law did change, and so the winery purchased a copper pot still and began making Coquard Brandy. Brandy is made by distilling wine and aging it in oak barrels. So, it makes sense that a winery would distill brandy. The first batch of Coquard Brandy was released in 2013. It sold out in weeks.

More Products are Added Today, this distilling in-law duo has added to their repertoire with a wide variety of products. Their award-winning Garden Gate Gin is made with local botanicals, including juniper, coriander, lemongrass, lavender, rosemary, chamomile and anise.

Tom and his wife Celine love to experiment with botanicals in the garden, always working on product development.

In addition to the original Coquard Brandy, the product line has grown to include the 1876 Press House Brandy, a Wisconsin Apple Brandy, a Round Top Rye Whiskey, Vermouth, and Dancehall Ab-

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sinthe Blanche, a tribute to the dancehall built on the top floor of the original carriage house.

Distill with Goodwill Phillipe Coquard has always had respect for the American military. Growing up as a child in France, he remembers stories of the role American soldiers played in liberating his homeland during World War II. The Coquard family has been very involved with the Badger Honor Flight and other activities supporting veterans. They even welcomed World War II veterans to the grounds of Wollersheim to play cards and spend time with other veterans.

The latest venture involves distilling a special American-themed bourbon. Known as “American Whiskey,” the recipe uses red, white and blue corn in the mash. Tom Lenerz went to great lengths to be sure the percentages of the red, white and blue corn used in the whiskey were the same percentages as each color appears on the American Flag.

It is a clever detail that adds special meaning to the story. So much thoughtfulness goes into the inspiration and creation of each product. The bourbon is currently aging in Wisconsin oak barrels, with a scheduled release date of May 18, 2019, which is Armed Services Day. The bourbon will be released at a fundraiser for veteran support on the property.

Veterans and stakeholders from across the state

will be invited to attend the celebration.

Tastings and Tours Check the Wollersheim website at www.Wollersheim.com for an updated listing of tours and tastings. Distillery tours giving a behind the scenes look at the distilling process are offered on Summer Saturday mornings at 11 am, including a tasting and souvenir glass.

Old Fashioned Fridays are fun, with a signature Brandy Old-Fashioned offered for $5 from 10 am-5 pm. Once a month, a happy is scheduled on the patio from 4-6 pm. There are even Food Truck events, with food to compliment the cocktails. This really is a fun place to hang out for a few hours.

A Different Kind of Link and Libation There’s not a lot of time for golf when you are in the libations making business, and the links are not a place for swinging clubs. It’s a different meaning of link. The links between family members who work together and support each other, each with unique interests and talents, to create award winning products for their community to enjoy.

The Wollersheim-Coquard-Lenerz clan is an excellent example of an entrepreneurial American family, and a Wisconsin farm family making a life together, and not just a living.

Disclosure: The writer was a guest of the Wisconsin Economic Development Commission during her visit to Wollersheim.

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King and Prince Beach & Golf Resort Article and Photos by Noreen Kompanik and Courtesy of The King and Prince

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nyone who’s ever visited St. Simons Island, the largest of Georgia’s Golden Isles paints the experience as “breathtaking, magnificent and unforgettable.” This is no exaggeration.

Cradled on the southern tip of Georgia’s scenic coastline midway between Savannah, Georgia and Jacksonville, Florida, St. Simons Island is the largest of Georgia’s barrier islands. The sheer natural beauty of the isle with its centuries-old moss-draped oaks blends harmoniously with its fascinating history and warm Southern hospitality. And that same hospitality reigns supreme at The King and Prince Beach and Golf Resort.

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History of the King and Prince Perched on the Atlantic Ocean’s edge, the resort began as a seaside dance club in 1935. The main hotel building opened to the public in 1941 as the King and Prince Hotel. During World War II, the hotel served as a vital naval coast-watching and training facility. Due to its immense popularity and public demand, the hotel reopened after the war in 1947. In 2005, it was aptly crowned a Historic Hotel of America by the National Trust for Historic Preservation for faithfully maintaining its authenticity, sense of place, and architectural integrity.

Not surprising that the perfect mix of history, casual elegance, legendary hospitality and seaside location has earned the King and Prince numerous accolades from well-known publications as Southern Living, Travel and Leisure, and Coastal Living.

Accommodations and Amenities Accommodations range from oceanfront rooms and suites to beachside villas and resort residences—many commanding ocean views. Tastefully decorated, these luxurious-but-comfortable rooms celebrate the sun, sea and tranquility of the region.

With its five oceanfront swimming pools and Rubico clay tennis courts, the King and Prince offers a wide variety of outdoor activities and beach access to a gorgeous stretch of sand. Guests can rent beach chairs and um-

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brellas, paddleboards, kayaks and even sailboats.

Award-Winning Golf Course Golfers are understandably drawn to the King and Prince’s meticulously-manicured 18-hole, Par 72 award-winning course originally designed by renowned architect Joe Lee. With its emerald fairways, ancient verdant forests, salt marshes, and picturesque lake, the 6,462 links are stunning.

Home of the Hampton Club, the exquisite golf site was once known as Hampton Plantation, an 18th century antebellum homestead where cotton, indigo and rice plants once dotted the landscape.

Though I’m not an avid golf aficionado, just touring the course was an incredible experience. With 800-feet of elevated, marsh-traversing cart bridges and four spectacular holes gently carved from its scenic marsh lands, the course is a celebration of nature. Wildlife abounds here with ospreys, woodpeckers, and bald eagles spotted throughout the grounds.

Golfers can warm up before a round on the expansive putting and chipping greens or the driving range equipped with five target greens.

The Hampton Club facilities include a restaurant, pro

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shop, locker rooms, a beverage-snack cart and offer PGA certified instruction to those wanting to improve their game.

Dining at King and Prince ECHO, The King and Prince Beach & Golf resort’s signature restaurant is the island’s only oceanfront dining venue. “Southern coastal with a twist” is how Chef James Flack proudly describes his splendid cuisine.

Open for breakfast, Sunday brunch, lunch and dinner, the restaurant offers indoor and outdoor dining with broad-sweeping ocean views. The wine list, craft beer and handcrafted cocktails menu is extensive. Add a fun libation like the Simon’s Island Sunrise or Siren Sour to dining on its picture-postcard-perfect patio and it’s the recipe for an unforgettable culinary experience.

Breakfast items run the gamut from healthy fruits and berry parfaits to indulgent Southern specialties like Praline French Toast or the incredible Georgia Farmer’s Bowl made with Georgia sausage, smoked bacon and southern biscuit, smothered with homemade sausage gravy.

Dinner specialties include seared sea scallops, shrimp and grits, crab cakes, bison tenderloin and a list of rotating fresh daily coastal catches. How fortuitous to have selected Atlantic rainbow trout for dinner right after a stunning double rainbow appeared on the horizon following a thunderstorm.

For lighter poolside fare, the Sea Shack Bar & Bites is a splendid option. But by no means is the grab-and-go eatery light on quality or quantity. From soups and salads to sandwiches, food here is amazing. My savory shrimp salad made from local Georgia shrimp loaded on sourdough contained so much seafood spilling over the bread; a fork was needed to finish it all.

Nearby Island Adventures With miles of walking and biking paths, St. Simons is perfect for exploring by renting a bike from Ocean Motion Surf Company just around the corner from the resort.

Islands and lighthouses go hand and hand and St. Simons is no exception. Located a mere mile from the resort, the St. Simons Island Lighthouse was built in 1872. The beacon remains an impor-

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tant navigational aid for ships entering St. Simon Sound due to dangerous offshore sand bars. It’s only one of five surviving lighthouses in Georgia and a 129-step climb to the top of the tower provides stunning ocean views and breathtaking island vistas.

An ideal place for walking, fishing, pelican watching, and photography, St. Simons Island Pier is a great place to spot dolphins feeding along the coast. Between December and March, North Atlantic Right Whales can be spotted migrating from

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the northeastern United States to calving areas off the Southeastern states. But, the most fun of all was watching the salty fishermen and hardy crabbers plying their trade from the pier or offloading their bounty after a long day at sea.

With so much history, southern hospitality and stunning natural and architectural beauty, it’s no wonder St. Simons Island is an award-winning island destination. A stay at the King and Prince sets the perfect tone for a vacation experience impossible to forget.

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My “Friend� the Park By bob aldrich

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he river is tannin colored - making it look like root beer. As a kid, we would talk about how cool it would be to have a river of root beer. Copper Falls State Park is one of the crown jewels of the Wisconsin State Park System, and is in northern Wisconsin near the small town of Mellen. Besides two very picturesque waterfalls, and cascades, there are hiking trails, some of which are part of the North Country Trail. There is a swimming beach at Loon Lake, and generous campgrounds. Much of the development

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of the park was done by the CCC, or Civilian Conservation Corps, during the depression. The timber frame pavilion with massive stone fireplace, the granite and slate walkways, and steps, are present evidence of the remarkable work done in that time.

I have a special love for this park, as I have been there certainly hundreds of times over 60 years. My daughters, and now my grandchildren have come to know the terrain, and rejuvinating atmosphere, as I did as a child.

Changing Times In the last few years, there have been serious cuts to many parks budgets, and “Friends of Parks� groups have stepped up to volunteer in the effort to make the parks accessible, maintained, and vital. The Friends of Copper Falls State Park, is one such group. It has been the most natural decision for me to become involved with this effort.

For the price of an annual park vehicle sticker ($28, $13 senior, $38 out of state), one can visit all state parks all year. Daily passes are available as well.

So whether your plans are to camp for a week, or come for an event, or even just a picnic on an afternoon, the state parks are accessible, enjoyable, and such an easy way to surround one’s self with nature.

The Friends of Copper Falls has created events to encourage park use, including Art in the Park, Music in the Park, Yoga in the Park, and a number of fundraising events to help maintain our park.

Year Around Use Our park is most visited in summer, but fall brings autumn color splendor, and enjoyment abounds in winter as well. We have snowshoe and cross country ski trails that are scenic, and well maintained. The river and waterfalls create a spectacular display of seasons changes, with still flowing currents over ice-covered rocks. (insert photos #4,5,6,7,8,9)

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YOUR Invitation Finding time these days for anything out of our usual routine is difficult, but joining a park’s support group can lead to so much reward. Seeing your efforts resulting in others coming into the park and the benefit they enjoy is gratifying. Many groups simply need members’ donations to help with projects, and getting involved with a project or two every year is a great way to participate.

So check with a park near you, or your State Parks website for more direction and information.

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ROLL OUT THE BARREL

BEER BREWED FOR SURFERS, BY S U R F E R S AT J E F F R E Y S B AY I N S O U T H AFRICA BEER, BEACH, AND SURF t was not difficult to find Jeffreys Bay Craft Brewery on the Sunshine Coast – I drove into the ‘Surfing Village’ where two trucks with bold lettering (JBayCB) revealed its location. I rattled the chain on the gate and a surfer dude opened it for me. Once inside, the path led straight to the huge open doors of the brewery and to Bruce Tavenor, the congenial proprietor. Bruce is a well-respected chemical engineer who, during the ten years he worked for South African Breweries, became a Brewing Process Engineer. It has been a pipe dream to set up a brewery in Jeffreys Bay and “to give back to the town that has provided him a lifetime of happy memories, joy, and inspiration”.

I

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Masterminding JBayCB, he captured the slogan ‘Beer Brewed for Surfers, by Surfers’, and set up the company involving his family: he envisaged the six beers he wanted to produce and his son, a design engineer, designed the labels reflecting the natural colors of the indigenous aloes and the surrounding beaches of the Eastern Cape of South Africa. His daughter handles marketing and sales.

Bruce, basically an entrepreneur at heart, considers himself a ‘surfer proprietor’. At present, he is training two young surfers as assistant brewers.

SURF AND LIQUID STOKE JBayCB wants to capture the essence of a surfer’s stoke, the legacy of surfing and the unique environment of Jeffreys Bay and infuse that into a

liquid stoke, hence the slogan ‘Beers Brewed for Surfers, by Surfers’. Adding a touch of mystery, Bruce claims that he has “a secret source for really good advice on the formulation of a recipe for a very good brew, but that source prefers to remain anonymous”.

Top quality ingredients inspire JBayCB’s lineup of high-quality craft beer. Three varieties of hops, locally grown in the nearby George area are used for flavor bittering, while eight varieties of ‘aroma hops’ are imported from Germany and the USA. He uses local malt from Caledon in the Boland (Western Cape), combining it with imported specialty malt, the formulation determining the colors and flavors.

WAVES, LEGENDS, AND LABELS Bruce put a lot of thought into naming the craft beers, wanting to pay tribute not only to Jeffreys Bay as a world-renowned surfing destination but also to two legends associated with the town and surfing.

Captain Jeffreys Settlers Pale Ale recognizes the

man for whom the town is named. In the early 1850’s, en route down the East Coast of Africa, Captain Jeffreys’ wooden cargo sail ship was shipwrecked during heavy storms, leaving only the Captain and a few survivors who subsequently settled in the Bay. The bright darkish golden color, distinctive fruitiness and acidity of Captain Jeffreys Settlers Pale Ale can be traced back to the original Pale Ale of the British Isles. Since the carbonation level is lower than most Lagers, the Ale has a smooth drinkability and the foam head will hold up without being too gassy. A toast to Captain Jeffrey!

The Oom (Afrikaans for uncle) honors the ‘Father’ of South African surfing, John Whitmore, who, in the 1950’s, discovered the amazing waves of Jeffreys Bay. He shaped the first foam surfboards in the country and also created the first South African roof racks.

The Oom brew, locally called Whitemore’s Mellow “Weizen”, is based on a traditional German beer recipe locally crafted to suit South African tastes.

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carbonated to a level of 2.5 vols. Using German, Czech and American aromatic hops, a medium bitterness of 16BU is achieved, making it highly drinkable.

Albatros Soul Surfers Ale recalls leg burning rides on one of the longest waves in the world along a piece of the Jeffreys Bay coastline. This smoother amber beer with a carbonation level of 2.0 vols has a rich dark color contrasting pleasingly with the dazzling white foam head in the glass.

Supers Light Lager, a crisp lively beer, salutes riding the longest, most majestic right-hand point break wave in the world. It has a carbonation level of 2.5 vols and a Bitterness Unit (BU) of 20, slightly lower than most beers in South Africa. Caramel Aromatic Malt is added, giving it its characteristic taste and smell.

The round, heart-stopping barrels of the bigger swells are reflected in the Boneyards Dark Lager label. There is a distinctive malt and German aromatic hops flavor in the taste of this lively, slightly darker beer with a carbonation level of 2.5 vols and a medium Bitterness Unit (BU) of 21.

Magnas Perfect Pilsener celebrates a tide dependent right-hander wave so whimsical that each surfer experiences it in a different way. It is hopped with South African bittering but underpinned with Czech Saaz and German Hallertau Perle aroma hops. The beer has a smooth, very pleasant character with a slightly bitter taste.

Bruce is an ‘on the ground’ type of person, taking great personal pride in his work and consulting with the local surfing community to get a feel for the product they desire. He claims that the locals seem to prefer both Supers Light Lager and Albatross Amber Ale while the foreigners favor the latter.

BARRELING AHEAD I had arrived at a historic moment: the brewery operation was moved from a Johannesburg site and new equipment was installed on the Jeffreys Bay site. They were in the process of cleaning up for the first full-scale production that would start on the premises the very next day. The brewery is now the second largest one in the Eastern Cape, able to produce up to 11,000 gallons of craft beer a month.

JBayCB is certainly rolling out the barrels.

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