OTL August / September

Omni Bedford Springs Resort Tapatio Springs For a good time

Steiner Ranch Steakhouse

La Cantera Palmer Course

12 Contents Volume 17, Issue 1

FEATURES 12

TAKE 3 Tapatio Springs. Strait in the Hill Country.

28

STEINER RANCH STEAKHOUSE

28

Classic vibe for the 21st Century.

40

LA CANTERA, PALMER COURSE Ages like fine wine.

Omni Bedford Springs Resort Tapatio Springs For a good time

Steiner Ranch Steakhouse

La Cantera Palmer Course

ON THE COVER THE OMNI BEDFORD SPRINGS, COZILY SITUATED IN THE FOOTHILLS OF THE ALLEGHENY MOUNTAINS IS, THE PERFECT GETAWAY.

4

AUGUST / SEPTEMBER 2019

40

Contents

16

Volume 17, Issue 1

COLUMNS

6

16

FITNESS Paddleboarding provides a healthy balance.

18

GOLF INDUSTRY Agronomy expert returns to Escondido Golf Club.

20

PUTT FOR DOUGH Preparing your child and your money for college.

22

DRIVE FOR SHOW Infiniti QX50, redesigned, redefined.

26

MIND GAME Golfshape; Don’t neglect proper hydration.

36

GOLF TIPS Custom fitting your clubs, optimize your game.

38

BUCK’S TIPS Train like an athlete.

48

TRAVEL Onmi Bedford Springs shines among Pennsylvania destinations.

52

ON YOUR GAME One on one with Sir Nick Faldo.

58

WINE & SPIRITS Branching out, exploring white wines.

62

CIGARS Your invitation to the Wingding by Stogies World Class Cigars.

64

SIGNATURE SPOTLIGHT Vaqueros Cafe and Cantina. Tex-Mex on Loop 360.

70

THE SWEET SPOT Koko Head. Breathtaking views take you to new heights.

AUGUST / SEPTEMBER 2019

58 64

From the Publisher

I

haven’t played a lot of golf this year.

When I have played, I noticed my driving has been dismal. Historically, driving is a strong part of my game. About a year ago, I purchased a Ping driver. While playing in Maui, my friend asked me to hit his driver. I hit it and easily found fairway after fairway.

I trooped down to Roger Dunn’s golf store and asked the salesperson to give me the exact same driver as my friend. For the record, no part of our golf game resembles one another.

OTL is about life, leisure and luxury. On the life side, my heart goes out to one of my favorite cities, El Paso. I lived there for four fantastic years. The community, culture and love of that city is special. I have formed relationships with friends from EP that will last a lifetime. I wanted to take a moment to let everyone know that we stand with them during this time of sadness. El Paso has been there for a long time and it will endure through this tragedy. It is a dark chapter, but just like the endless sunshine of the city, this dark shall pass. El Paso will shine on.

I wanted his exact driver. After the honeymoon phase ended, I lost over 30 yards and accuracy. It was hard to hit and difficult to control. I thought something was wrong with me. Was I out of golf shape? Am I too old, was it over? My iron play was just as good as ever.

What was it?

Just when you think of how bad things are, the good in people shows up. I attended and old school rap concert that included, MC Hammer, Tone Loc, Doug E. Fresh, Kid N Play and Sir Mixalot.

Leonard, from Club Champion, has been writing columns for OTL for the past year, invited me to come in for a fitting for the driver. I kept telling him yes, but I never acted on it. After playing in a charity golf tournament last week, I decided it was time for a visit.

It was my first time receiving a club fitting. I didn’t know what to expect. I thought they were going to point out all my golf swing flaws. I wasn’t interested in a lesson, I wanted to know if I was playing with the correct equipment for my level of talent. Turns out I wasn’t. The experience was a revelation, a game changer. After only a few swings, Mike, who will forever be known as “The Doctor” changed my game.

He immediately diagnosed the problem and provided the optimal solution. It’s one thing to say it’s better but he provided empirical proof. Problem addressed and solved. The Trackman doesn’t lie or sugarcoat.

Once I considered my driver an asset and a weapon.

However, over the past year, the driver has been a liability, a source of frustration and anxiety. At the end of the session, I asked Mike if he offered a fitting session for my relationship woes. He laughed and said if he could work that kind of magic, he would have a much bigger store and more clients.

It was good to see people of all backgrounds come together and genuinely have a good time. As I looked around the venue, it was nothing but love. For a few hours, the politics of division that is constantly covered during the 24-hour news cycle on a daily basis was not part of the mix. At that moment, once again, I felt part of ONE AMERICA. For all of those that would prefer us separated and divided, I refer you to MC Hammer, “You Can’t Touch This.”

Short Game: You have to check out our feature on the Steiner Ranch Steakhouse. I don’t know how long a place has to exist before it receives legendary status or it’s referred to as an institution, but I’m prepared to proclaim it as such. The food, the atmosphere and service are unmatched. Special thanks to my man Rudy and Joel for the hospitality. It was an unforgettable experience. My goal is to become a regular. They are part of the same can be said for Vaqueros, part of the same family.

We have an awesome story on the Palmer course in San Antonio. We visited La Cantera Resort and spa. Carl Mickelson sets the stage. As always, this issue is packed with superb content.

Farewell to the 100 plus degrees temperatures.

Bring on the fall. Enjoy the change of the season.

Sedric Walker Publisher O T L G O L F. C O M

9

/OnTheLinks Magazine

@otl_golf

@otlgolf

otlgolf.com

PUBLISHER Sedric Walker

GOLF FEATURES EDITOR Carl Mickelson

PHOTOGRAPHERS Kevin Chin, Andrew Ferguson

EDITOR-IN-CHIEF Tony Dean

FEATURES EDITOR Richard Arebalo

ART DIRECTOR Leticia Galarza

TEACHING PROFESSIONALS Brech Spradley, Buck Mayers

CONTRIBUTING WRITERS Michelle Keller, Leslie Sosa, Kelly Vohnn, Tara Lee Maloney, Leonard Finkel, Marc Hall, Tony Schlotzhauer, Art Stricklin

ASSOCIATE PUBLISHER Natalie Kalbas

CONTENT SPECIALISTS Joel McColl, Stephanie Hawley

FOR ADVERTISING OR EDITORIAL INQUIRIES

512.657.7533 pr@otlgolf.com

OTL magazine is published bi-monthly by Pristine Media, Inc. Executive, editorial,and advertising offices are located at 210 Grand Isle Drive. Round Rock, TX 78665. Advertising rates furnished upon request. Advertisers warrant and represent that the descriptions and depictions of the products or services advertised are true in all respects. All advertising is subject to approval before acceptance. OTL reserves the right to refuse any ad for anyreason whatsoever. Š2019 by OTL. All rights reserved throughout the world. Reproduction in whole or part without the express written consent of OTL is strictly prohibited. Editorial queries and manuscripts should be directed to the editor via email, editor@otlgolf.com. All letters and their contents sent to OTL are sole property of OTL and may be used, printed, and published in any matter whatsoever without limit, obligation and liability to the author thereof. All views expressed in all articles are those of the authors and artists and not necessarily those of OTL or its advertisers. Manuscripts should be accompanied by self-addressed, stamped envelopes. OTL assumes no responsibility or liability for the return of unsolicited artwork, manuscripts or pictures. Printed in the USA.

O T L G O L F. C O M

11

OTL / TAKE 3

Strait in the Hill Country

for a “Good Time”

at Tapatio Springs STORY BY MICHELLE KELLER

12 4

AU P RGI U L S/T M/ ASYE P 2T 0E 1M 9 BER 2019

“Well excuse me, but I think you’ve got my chair, no that one’s not taken, I don’t mind if you sit here, I’ll be glad to share,”

C

ountry music legend and 2018’s Texan of the Year, George Strait serenades from the speakers in the lobby of Tapatio Springs. With over 40 hit songs and numerous awards, the singer, songwriter, actor and music producer also owns luxury resort Tapatio Springs. I don’t know if there’s a chance of sharing that table with the artist, but I do know he can occasionally be seen on the grounds.

“Come for a good time, stay for a long time,” a familiar Strait song lyric in opposite order is Tapatio’s tagline. Perhaps best known for his Texas rodeo ballads, where else would the King of country choose to have a resort but Texas?

O T L G O L F. C O M

13

Located 30 minutes northwest of San Antonio and only eight minutes from historic and charming downtown Boerne and Main St., Tapatio Springs offers all the respite, relaxation and amenities of bigger resorts, in an intimate setting, which provides a personable and exclusive experience. The 111-room location offers genuine and warm-hearted hospitality in a nonstuffy resort environment.

Director of Sales and Marketing Jonathan Falloon said the resort has the most unique and versatile 18-holes golf course in the area, featuring carts with Visage GPS, a first-class Driving Range and Short-Game facility. “If you’re looking for an authentic Hill Country experience that feels like a world away from the hustle and bustle, but in reality, is only minutes away from it all, Tapatio Springs is that place,” he said.

He continued, “With most hotels/ resorts that claim Hill Country, you are usually sacrificing something. If you want an authentic Hill Country setting with easy access to everything that San Antonio and the Hill Country have to offer, Tapatio Springs is the perfect choice for your getaway.”

When asked what sets Tapatio apart from its friendly competitors, Falloon said, “Tapatio is an enjoyable and exclusive environment. The serene setting of the landscape combined with a boutique resort means you can enjoy all the desires of a typical resort in a more intimate setting.”

With two swimming pools (one adult only and one resort), the property also offers a spa day and the only true European salt cave in the area, Puresol.

After a fire the resort recently rebuilt its clubhouse which houses onsite restaurant, La Cascada Table & Bar with outdoor patio dining and live music on weekends. Numerous fire pits can be found throughout the property for guests to enjoy at their leisure each evening (perfect for sitting around with friends sipping a glass of wine or a cocktail, roasting s’mores with the family). Falloon noted, “It’s a very walkable property. You don’t need a shuttle or a golf cart to get from your room to the restaurant or other areas of resort.”

14

AUGUST / SEPTEMBER 2019

take 3 Among many others, celebrities and officials that have visited include Dean Dillon; Ray Bensen; Jamey Johnson; Randy Rogers; Toby Keith; Colin Powell; Cheryl Ladd and Rooster McConaughey. Some of those visits are likely due to Strait’s annual private, invitation onlygolf tournament benefitting Troops First.

What would a trip to George Strait’s place be without horseback riding and a trip to the rodeo? Visit the Diamond C Stables nearby for trail rides and beginner to advanced lessons.

Diamond C Stables and Ranch is a family-oriented facility that offers riding lessons, boarding, breeding and parties. Owned and managed by the Culver family for 16 years, their goal has been and continues to be to create a fun, clean and safe place for children and adults to become acquainted with the enjoyment of horseback riding and ownership. With a large covered arena, two round pens and acres of open pasture, there’s always a place to ride, in the company of friends or in peaceful solitude just you and your horse.

Boasting “The Greatest Show on Dirt,” Tejas Rodeo Company hosts a family-friendly rodeo and live music series which starts the first weekend in March and continues each Saturday through the last weekend in Novem-

ber. You’ll want to be sure to have a famous KC Steak at the on-site Tejas Steakhouse & Saloon.

Grab an ice-cold beer and watch the Western sky turn red as you take advantage of walk-up ordering from the “Tejas Smokehouse” and the “Tejas Mercado” available during the Rodeo.

Boerne offers several other attractions including a private hunting ranch for sporting clays and fishing; paddleboard and non-motorized watercraft activities; ziplining; charter sailing; cavern tours and flight training and aircraft rentals name only a few.

With Tapatio Springs as your base stay, this city is full of room to play. Besides who can turn down the possibility of seeing The King of Country, George Strait. Even the mystique of George Strait’s presence at Tapatio Springs is a fun experience. Plan a stay with Tapatio for an experience that you won’t soon forget and one that will “leave you with a smile.”

“

I ain’t here for a long time I’m here for a good time.

So, bring on some sunshine, to hell with the red wine.

Pour me some moonshine.

When I am gone put it in stone, he left nothing behind’.

I ain’t here for a long time, I’m here for a good time.”

George Strait, Here for a Good Time

O T L G O L F. C O M

15

OTL / FITNESS 16

AUGUST / SEPTEMBER 2019

fitness

A Healthy Balance STORY BY LESLIE SOSA I would be lying if I said each time I go to the gym or teach a class I am overwhelmed with excitement and anticipation to go exercise, and while I truly enjoy exercising, I can also relate to those who do not want to exercise in a gym environment. Before the developed world, the idea of exercising was probably not on anyone’s mind since their day to day activities kept them active and fit by nature, and for some, this is more therapeutic than any sit-down therapy session.

Outdoor activities are easily accessible, family friendly, and often inexpensive.

Stand-up Paddleboarding is quite popular in the Austin area and although it looks effortless, it does take some strength and skill, which is probably why at the docks they recommend to paddle upstream first because by the time you want to return, your body is tired and even downstream felt like work to me!

Drifting along the river, I felt a sense of peace and tranquility, able to take in nature and enjoy disconnecting from the fast-paced life many of us live, despite how we tell ourselves we are going to slow down and enjoy life. Listening to the water break against the rocky brooke, spotting a few swans and catching a glimpse of a family of turtles, I am reminded how much I enjoy being active outside of my regular routine at the gym.

While the sport of paddleboarding appears to be elementary, after placing one foot on the board while getting on, it became apparent that paddleboarding takes more effort than anticipated. Clearly, it takes some upper body strength, but mostly balance, and I like to think of our core muscles as the control center of our body. The majority of people think of their abdominal muscles

when they hear the word “core”; however, fitness experts might agree that the core entails back, shoulders, glutes, hamstrings and quads. Yes, all of those are part of your core, and while paddleboarding, they were all engaged to keep me stable and in control in order to stay on top and not under the water.

Upon returning to the dock, I could tell that I got a total body workout without having to step into a fitness facility, pay a trainer, or lift any weights.

Staying fit does not mean that you have to be part of a fitness class or have a gym membership. My grandma is 96 and still quite independent, and it is due to her good genes but more so, healthy lifestyle. Whenever someone sees her walking around the neighborhood or going to her fitness class, they ask her what her secret to staying healthy is, and her answer shocks them every time: keep walking. Often we over complicate the already simplified solution.

Take care of your body by utilizing the resources we have had since the beginning of time, nature! Some people thrive on the kind of environment where others are there to encourage and push them, I am one of them, but we miss so much of nature’s gifts and simple pleasures in life if we are cooped up in a gym every time we choose to be active. Understandably, water sports are not for everyone, but find something that works for you, something that you will enjoy and not even think about as exercise, but simply enjoying life and all the beauty it has to offer. If you allow yourself to stash the laptop, phone, tablet and whatever else we reach for without even thinking about it, you will not be disappointed when you get to experience nature at its finest.

O T L G O L F. C O M

17

OTL / GOLF INDUSTRY

Golf agronomy expert Lingle returns to Escondido Golf & Lake Club to oversee course operations STORY BY ART STRICKLIN HORSESHOE BAY – Escondido Golf & Lake Club welcomes the return of the golf course agronomy veteran Rodney Lingle at the exclusive Member-owned private Club, returning to Texas after an award-winning tenure in Tennessee.

Lingle, who has remained an Escondido consultant over the past two years, has relocated permanently to Horseshoe Bay to direct the care and oversight of the Tom Fazio championship layout, which was recently ranked as the top golf course in the Texas Hill Country area and sixth overall in the state by the 2019 Dallas Morning News statewide survey.

“We are thrilled to have someone as experienced and acclaimed to come to Escondido to oversee the outstanding Tom Fazio course and to continue to improve the course and the surrounding areas for our Members and guests,” said COO/General Manager J.J. Wagner.

“This is another huge plus for our Club to continue to ride the momentum we have generated this year in our goal of being the top golf course in Texas.”

Lingle has hosted numerous State Amateurs, State Opens, Mid Amateurs, U.S. Open Qualifiers and a Ladies U. S. Amateur in his many years as an Agronomist in Texas and Tennessee. He has also served as a USGA Green Section Committee Member, spoken and taught at numerous Turf Conferences, Field Days, USGA and GCSAA Conferences. He was named as “One of The Fifty Most Influential People in First 100

Years of Tennessee Golf” by the Tennessee Golf Association.

His “Lingle System” for managing greens is currently being taught in the Southeast by USGA Agronomists Pat O’ Brien and Chris Hartwiger.

Lingle holds two patents of products for the golf course industry, a reverse rotation greens mower brush and also a new Ultradwarf Bermudagrass just released in January of 2019.

For more information: Brandon Dixon, PGA Director of Golf Escondido Golf & Lake Club bdixon@escondidotexas.com 18

AUGUST / SEPTEMBER 2019

OTL / PUTT FOR DOUGH

Preparing Your Child

20

(and Your Finances)

for College

AUGUST / SEPTEMBER 2019

STORY BY GREG VAN WYK, CFP® WEALTH MANAGEMENT TEAM, AUSTIN ASSET

putt for dough

For most parents, sending their child to college is at the top of the wish list. A college education can open doors to many opportunities and help your child compete in today’s competitive job market—but that diploma doesn’t come cheap.

College costs According to The College Board’s 2018 Trends in College Pricing report, the average annual cost for the 2018/2019 academic year at a four-year public college is $25,890 for an in-state student and $41,950 for an out-of-state student. If attending a four-year private college, the average increases to $52,500 and is unaffected by student residency. These figures include tuition and fees, room and board, books, transportation, and personal expenses.

It’s likely that costs will continue to rise, but by how much? Annual increases in the range of 3% to 6% would be in keeping with historical trends, but the actual percentage increase could vary by year and by type of college (i.e., public or private).

How will I pay for it?

Many parents save less than 100% of their child’s education costs before college. Typically, they set aside enough to make a down payment in the same way you might purchase a home. Then, when classes begin, parents often supplement this down payment with: •Current income •Federal and college student-based financial aid (e.g., student loans, grants, scholarships, and/or work-

Monthly Amount Invested

$100 $300 $500

study) •Investments (e.g., 529 plan, mutual funds) •Child’s savings and/or earnings from a part-time job •Federal Parent PLUS Loan •Home equity loan or other private loans •Gifts from grandparents How much should I save?

Start by estimating your child’s costs for four years of college. Then use a financial calculator to determine how much money you’ll need to put aside each month or year to meet your goal. In many cases, the amount of money you set aside really comes down to how much you can afford to save.

START SAVING AS EARLY AS POSSIBLE Perhaps the most challenging time to start a college savings program is when your child is young. New parents face many financial demands that always seem to take over—the possible loss of one income, child-related spending, the competing need to save for a house or car, or the demands of your own student loans. Yet, this is when you should start saving.

When your child is young, you have time to select investments that have the potential to outpace college cost increases, though investments that offer higher potential returns may involve greater risk of loss. This table shows what a consistent monthly investment might grow to look like:

5 years

10 years

$6,97 7 $20,931 $34,885

$16,388 $49,164 $81,940

Note: Table assumes an annual 6% return. This is a hypothetical example and is not intended to reflect the actual performance of any investment.

Rates of return will vary over time, particularly for long-term investments. Investments with the potential for higher rates of return also carry a greater degree of risk of loss. Fees and expenses are not considered and would reduce the performance shown if included.

15 years $29,082 $87,246 $145,409

You’ll also benefit from compounding, which is the process of earning additional returns on the interest and/or capital gains that you reinvest along the way. With regular investments spread over many years, you may be surprised at how much you might be able to accumulate in their college fund. If you can’t save hundreds of dollars every month early on, start with whatever amount is comfortable and increase it as you’re able. Every dollar makes a difference in your child’s future.

O T L G O L F. C O M

21

22

AUGUST / SEPTEMBER 2019

2019 Infiniti QX50

OTL / DRIVE FOR SHOW

drive for show

Infiniti celebrates 2019 with the return of the redesigned QX50. Designers spent one year developing changes and improvements both inside and out for the 2019 QX50. This compact luxury sport utility vehicle has a lot to offer in a class filled with competition.

Infiniti offers up three trim options for the new 2019 QX50. The entry level Pure starts around $38,000, the Luxe hits around $40,000 and the top of the line Essential comes in with a sticker price around $45,000. In the year hiatus for the QX50 designers worked on improving the exterior, interior and have introduced a revolutionary variable compression engine.

Let’s start with the exterior styling of the 2019 QX50.

This handsome SUV does hit the mark by combining sporty looks with a luxurious edge. The bold front grill is quintessential Infiniti styling. Designers sculpted from there to create great lines that define an elegant body before wrapping around back neatly tucked away by eloquently designed taillights and dual exhaust.

The interior is gorgeous greatly improved from previous years. The cabin is quiet and comfortable for both driver and passengers with plenty of space, second row reclining seatbacks along with a lengthy list of other upgrades and options that are mostly determined by trim level. The technology behind the 2019 QX50 is state of the art both in performance and for the interior infotainment system. I would recommend to Infiniti to add Apple CarPlay and Android Auto to really make the interior tech experience more complete.

Rear cargo space is impressive with 31 cubic feet behind the

back seat and up to 65 cubes with the 60/40 split-folding rear bench folded completely flat.

The QX50 is powered by an innovative turbocharged four-cylinder engine that uses variable compression—called VC-Turbo, or VC-T for short. The engine makes 268 horsepower and 280 lb-ft of torque and pairs with a continuously variable automatic transmission (CVT) that directs power to either the front or all four wheels. All-wheel drive is required to unlock the Essential’s optional Tow package, which allows the Infiniti to pull up to 3000 pounds. Fuel economy is above average with an EPA rating for the front-wheel-drive QX50 at 24 mpg in the city and 31mpg on the highway.

On the road the QX50 handles like an athletic SUV. Curves and rough surfaces are no match for the QX50’s exceptional suspension and road noise is kept to a minimum for driver and passengers inside the cabin. If you are concerned about a bulky ride or difficulty in handling than the QX50 is a must drive. This compact SUV delivers comfort and confidence while on the road.

Infiniti has done its due diligence in the return of the QX50. There is plenty here to be satisfied about after a year of development. For a compact luxury SUV, the QX50 provides sold performance, comfortability and functionality without sacrificing style. This is a combination that is becoming tougher to accomplish in a very competitive marketplace. The 2019 QX50 is worth a test drive!

DRIVERSIDE VEHICLE REVIEWS O T L G O L F. C O M

23

OTL / MIND GAME

Golf Shape STORY BY BRECH SPRADLEY, PGA DIRECTOR OF INSTRUCTION/OWNER BARTON CREEK GOLF ACADEMY

In the modern-day era, Tiger Woods showed the golf world that the game should be considered much more of an athletic sport. His dominance on the course with his length, shot-making ability and mental toughness has been jaw dropping at times.

Now, the golfing masses can envision the future of the game loud and clear by watching players like Dustin Johnson, Brooks Kopeka and others. Each week there are more players than ever who have a chance to win golf tournaments at the highest level.

While improved instruction has played a role over the years, the real game changer has been the development of the mental toughness and physical shape of the modern players. There is so much off course preparation that most of these elite players are doing.

Players now spend almost as much time in the gym as they do on the practice range.

Top players understand to play their best golf week in and week out they need to eat well, exercise, get plenty of rest and stay hydrated. Part of that protocol certainly includes strength training, but let’s focus on basic endurance training and hydration.

Consider a time when you were required to walk a long or hilly course, or you were playing in a tournament that took longer than normal. In these situations, you will wind up fatigued without some basic off-course conditioning. I generally recommend that my students add aerobic exercise to their routine, if they are not currently doing so. The intensity and amount of exercise should be determined in conjunction with your doctor, but if you are able, consider a minimum of 30-45 minutes at least 3x a week. This may include cycling, treadmill or any other form of exercise that elevates your heart rate over a period of time. When you’ve developed a basic aerobic fitness level, add interval training with speed bursts, such as sprinting. Along with the technical skills, golf is very

26

AUGUST / SEPTEMBER 2019

much a power and speed sport and high intensity training can be added to improve the faster recruitment of muscles for speed. Otherwise, you may find your lack of aerobic fitness affecting your game. Your physical and mental skills may start to diminish during your round, leading to poor shot selection, execution and overall mental fatigue.

Hydration is also very important while playing golf. We all know how important hydration is for overall well-being, but it can’t be stressed enough to stay hydrated during a round of golf. According to the International Sports Medicine Institute, most athletes are mildly dehydrated before they begin to play or practice because they haven’t had enough water to drink. Some basic symptoms for mild dehydration are flushed face, extreme thirst, darker than normal urine, dry lips, mild headache, irritability, and poor decision making on the course. The medical community has slightly different advice, but a general goal when playing golf is to drink water equal to around half your body weight in ounces. So, if you weigh 200lbs then consider drinking 100 oz. of water daily.

Remember, this does not include all the other drinks your have during the day. A good way to divide the water intake as a golfer is to drink 25% of your water early in the morning, 50% of your daily intake during a golf round and then drink the remaining 25% during the balance of the day. And if you sweat during your round, replace the lost electrolytes. I have found good supplements to be added to water at most health stores. If you drink Gatorade or other sport drinks, consider adding water to dilute the sugar to avoid the sugar spike. STAY HYDRATED! With some endurance training and a good hydration regime you will likely remain mentally sharp next time you tee it up. Go out and play your best golf!

STEINER RANCH

STEAKHOUSE 21st Century Texas STORY BY RICHARD AREBALO FEATURES EDITOR / OTL MAGAZINE

28

AUGUST / SEPTEMBER 2019

The road to the Steiner Ranch Steakhouse is well known to most Austinites as it’s the same road that leads to the Oasis and the cliffs of Hippy Hollow, but taking that left turn onto Steiner Ranch Boulevard just a few yards before the familiar right is in effect a vast distance in the experience that awaits.

PHOTO BY KEVIN CHIN

S

ituated on a high hill with spectacular views of Lake Travis, the Steiner Ranch Steakhouse sits in part of what was once a 5,200acre working cattle ranch. Now a thriving upscale community on the banks of Lake Austin, the ranch’s origins go back to the early part of the last century and the family patriarch Thomas Casper “Buck” Steiner.

Buck was as famous for his rodeo career and rodeo traveling company (among other exploits) as he was for being the longtime owner of the Capitol Saddlery on Lavaca Street. The shop which opened its doors in the 1930s eventually employed over 100 people and even supplied saddles through Sears and Roebuck and Montgomery Ward’s catalogs. Their custom cowboy boots created by master bootmaker Charlie Dunn were famous and expensive, selling for as much as $500 in the 1960s.

The long success of the saddle shop is credited for funding the purchase of the vast tracts of land that eventually became the Steiner Ranch.

Successive generations of Steiners have carried on the rodeo tradition; Buck’s son Tommy took over the Steiner Rodeo Company with his wife Joleen in the mid-1940s, and as a nod to his years of success in the arena, he was inducted into the Pro Rodeo Hall of Fame in 1995.

Bobby Steiner (Tommy’s middle son) became a world champion Bull Rider while others branched out into famous music careers.

In the mid-1980s the ranch was partitioned for development. It’s funny to think that some of the first houses in the early Steiner Ranch developments still shared their yards with the occasional group of cattle.

By the 1990s the housing boom saw the quick expansion of subdivisions and schools, and in 2003 the prestigious University of Texas Golf Club opened at the ranch.

O T L G O L F. C O M

29

In 2008 partners Bobby Steiner, Don Burdette, and Kelly Gray opened the Steakhouse in what was originally meant to be a grand residence. Additions would eventually expand the structure to 14,000 square feet!

Today the restaurant is a thriving enterprise with upwards of several hundreds of covers per night. It encompasses three dining spaces; the large “great room,” the popular ‘Sunnyside’ with its panoramic views, and the Travis Room. There are also rooms for special events on the upper floors with the same stunning views. Lastly, there is a large and very popular patio bar which features live music and dancing.

Manager Jason Bailey tells me that Bobby Steiner (in his 60s now and a bit less active in the day to day workings of the restaurant) still calls in to see if the band is up to snuff and the patio’s energy is good. Live music is featured on the “Hill Top Stage” seven days a week as is a live piano player in the dining room.

When you walk into the restaurant the tall timbered ceiling, the wood and stone plus some impressive western bronzes give an elegant hunting lodge feel. Placed throughout are beautiful leather saddles – some original Buck Steiner’s included. Eventually, you notice the long glass wall enclosing some of the nearly 9,000 bottles of wine in the restaurant’s collection.

My latest two dinners at the restaurant were truly special. I was able to attend one of Steiner’s bi-monthly wine dinners. I feel tremendously lucky to have happened on a vertical tasting of premier Sonoma County’s Jordan Winery. Jordan has been making wine since 1972, and they produce some of the most beautiful and coveted

20 3 4

AUGUST / SEPTEMBER 2019

cabernet sauvignons in the country.

The tasting was held on the 3rd floor of the restaurant with beautiful views all around – several elegant tables were set with soldier-like rows of wine glasses on label facsimiles of the wines were going to enjoy.

We were all greeted personally by Steiner’s Beverage Director and Sommelier Joel Prato, who hails from northern California and whose family not only produces wine but has produced four sommeliers to date! Originally a successful actor, Joel eventually became a sommelier and has worked for the likes of Tom Colicchio of Top Chef fame and at the “swanky steakhouse” Boa in West Hollywood. (Think TMZ paparazzi.)

Acting seems to have given Joel a presence as he works a room comfortably and builds excitement between courses.

Our first glass of the evening was a delicious 2016 Jordan Russian River Chardonnay – crisp and filled with aromas of citrus blossom and flavors from Meyer lemon to pear.

Executive Chef Angel Lopez and his team had prepared an amazing seared, sliced duck breast as a first course. The duck was served on microgreens and Belgian endive with just a wash of Champagne vinaigrette. One of my table mates made an involuntary appreciative sound on the first bite of duck. I couldn’t help but agree.

Next up, was the first set of Jordan Alexander Valley Cabs – Joel poured the 2009, 2010 and 2014. They each had distinct aromas – beautiful blueberry notes in the 2010, black cherry with just a hint of mint in the 2009, and black fruit/currant

Steiner’s Beverage Director and Sommelier Joel Prato pouring a Olivier Leflaive Bourgogne Blanc Les Setilles 2017.

Available by the glass and great with oyster s.

glasses). According to Wine Spectator, these are restaurants that “are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.” (The other same level award in town happened to be Jeffrey’s in Clarksville) Steiner’s wine cellar boasts over 650 labels with a couple of dozen by the glass. It is a very approachable wine list with a good assortment of well-known wines at good price points and a great number of world varietal selections. The list has a good concentration of reds – over 130 featured cabernet sauvignons, and almost 60 pinot noirs from various regions on their standard menu.

PHOTOS BY KEVIN CHIN

aromas and flavors in the 2014. To complement these, we received in succession; a large short rib cooked to a buttery softness followed by a stunning aged Platinum Wagyu steak from A Bar N Ranch and a venison lollypop.

As we got the steak, the second set of Cabs were poured; the Jordan Alexander Valley 2005, 2006 and 2007. The 2005 was more complex in aromas with cooked black fruit and hints of tobacco and a dried floral note.

The flavors were smooth dried cherry and blackberry. The 2006 leaned more towards red fruit; cherries, raspberry with some baking spices. These aromas were echoed in the flavors and long finish. The 2007 was again black fruit, blackberry, black currant, and a cedar note. The taste carried a note of vanilla from the French Oak barrels used.

Our last bite of the evening was a small but intense piece of flourless chocolate cake paired with a 20-yearold Grahams Tawney port in the biggest bottle I’ve ever seen. Joel personally managed through connections in Portugal to be one of only three restaurants in Texas with 4.5-liter bottles of this fantastic, just sweet enough, port.

My next visit a week later was just as remarkable. I was greeted kindly at the door and having arrived early; I managed to steal a little time from Manager Jason and had another visit with Somm Joel. Jason was kind enough to give me some of the colorful history of the family and pointed out the family nature of not only the ownership but the staff as well. His philosophy honed from managing several other steak houses was to try and “provide a place that has everything” – comfort, great service, great food, and excellent wine. He and Somm Joel proudly pointed out that their most recent award was a Wine Spectator Best of Award of Excellence (two

O T L G O L F. C O M

31

Several hundred more labels cover France, Spain, Austria, Northern, and Central Italy and happily even a few in Texas.

Their Cattle Baron’s Selections has another 40 prestige California labels including several vintages of cult-favorite Harlan Estates, several offerings from Schrader and some from Colgin and Scarecrow. The prices are however commensurate with the ‘Cattle Baron’ designation.

Before dinner I got to try Joel’s family wine Vapor Trail from Oak Farms – this 2017 Zinfandel is available at the restaurant in limited quantities. It’s a big jammy Zin with deep plum notes. Interestingly, its smoothness comes with a surprising 16.5% alcohol.

My Friday night dinner was in the beautiful Sunnyside room – essentially a large solarium with beautiful sunsets. My waiter James was a great combination of professional and friendly demeanor. He kept an easy, comfortable pace to my meal.

I started my meal with Oysters Rockefeller, (it was a difficult decision with a dozen or so other items like snow crab legs and crab cocktail on the menu.) Somm Joel paired it with a 2016 Premier Cru Chablis ‘Les Forêts’ by Domaine Vocoret & Fils – This Premier Cru white Burgundy is only about $50 retail and paired with the oysters it was ab-

32

AUGUST / SEPTEMBER 2019

PHOTO BY KEVIN CHIN

solutely perfect. It was crisp with flavors of apple, citrus and the classic chalky minerality you would expect from a good Burgundy.

My soup came with a story. Don Burdette was in house, and he was kind enough to stop by my table.

He explained that the bisque-like She Crab soup was a favorite of his as well. He had been vacationing in the Bahamas years ago and came across a restaurant that served this wonderful soup. He offered to be quite generous if he could get the recipe. Lucky for all of he was successful.

Although there are seven primary steak options, ranging from the 7oz filet mignon to the 28oz porterhouse, there are a few special options. I opted for the 8oz Platinum Wagyu again as it had been the nicest steak I’ve eaten in a very long time. The steak was seared and cooked just enough to leave a beautiful texture, and the flavor was extraordinary. Some of the premium steaks are wet-aged up to 45 days leading to a very deep flavor. I was asked to verify the preferred doneness of the steak when it arrived – a nice but genuine touch. A simple side of asparagus and some sautéed mushrooms was all that was needed to complete the dish.

I personally prefer a medium body for my red wines avoiding the really large Cabs that to me can sometimes overpower a great steak. Joel paired my steak with a 2014 Sea Smoke “Southing” Pinot Noir from Santa Rita Hills California (92 points Wine Enthusiast / 91 Wine Spectator). It was just the right weight to complement the flavorful steak. It had the

expected cherry, red plum aromas and beautiful hints of baking spice imparted by the new French oak barrels used at the winery.

In addition to the primary steak options, Steiner’s has a variety of seafood and other specialty items – one colleague (a Steiner Ranch resident) is particularly fond of the Chicken Fried Elk. Blackened Salmon, Lobster Tails, Scallops, Shrimp and Flounder round out some of the other popular options.

My last bite of the evening was a simple piece of Key Lime (cheesecake). Light in texture and delicate in flavor, it was the only thing that could have finished the meal properly….except… ever the showman, Joel came by with the monster bottle of the Graham’s 20-Year Tawny.

By the end of my meal, the sun had long since set. I sat and enjoyed my port and was able to absorb the atmosphere of the place. Just outside of the window on the large patio, shiny lights hung over the crowd, and as the band played country-western music, the dancefloor came to life. In my dining room, I was most pleasantly surprised at the mix of people; families, romantic dates, and a large, boisterous table enjoying a late-night meal - all of the young men in cowboy hats! The atmosphere was modern Texas but with a friendliness from another time. The crowd was diverse, comfortable, and all happily sharing the best the Steakhouse had to offer.

On my way out, I noticed several guests hugging the staff goodbye.

It doesn’t get better than this.

O T L G O L F. C O M

33

OTL / GOLF TIPS

It’s a Fit STORY BY CARL MICKELSON

Among the advantages of having the new PGA TOUR Superstore in Austin is the ability to leverage the store’s vast selection to customize your set with the various club-shaft-grip combinations you prefer and need to perform your best.

W

hether you prefer topbrand-name gear from Titleist, TaylorMade and Callaway or would rather go niche with brands like Honma or Tour Edge, it’s all there with a huge selection of in-stock shafts and grips. Also, the convenience of having knowledgeable, talented club repair and customization staff in-store to provide rapid turn-around times gives local golfers the sensation of having their club needs handled like a TOUR pro would.

The ultimate club-buying experience at PGA TOUR Superstore, however, involves their Tour Van custom-fitting process. If you want to be completely certain your clubs are dialed in to your swing tendencies and built to help you hit the purest shots, this is an essential component to your next club purchase.

I walked into my first Tour Van fitting with a decent idea of the iron set I was looking for and, having been fit and evaluated on Trackman and Foresight Sports Launch Monitors in the past, I was fairly certain my clubs would need to be more upright than the brand’s standard lie angle. I’ve also been told repeatedly by teachers and fitters that, while I produce decent swing speed and distance, I (almost mysteriously) don’t impart much spin onto the ball. This would likely

26 3 4

AUGUST / SEPTEMBER 2019

factor into the fitting process.

Other than those preconceived thoughts, I met PGA TOUR Superstore fitting guru Jeff Webb with wide-eyed curiosity. Jeff’s meticulous but in an efficient way that includes the golfer in the fitting process. He doesn’t hoard the data or resort to trickery. Every time he switched out shafts to produce the ideal ball flight, he let me know what we were hoping to achieve and repeatedly checked in to ensure that my “feel” matched the results we were getting hitting into the simulator. We did spend a lot of time trying to boost spin numbers and the overall height of my shots. This process ranged from trying different balls as well as a variety of different shafts.

The Foresight Sports launch monitor tells no lies. A tendency to lazily let my right-hand grip get too strong led to a toofar-back ball position and weak, shallow move through the ball. Historically, I’m a high-ball hitter, so hearing Jeff call me out for my bad habits and resulting low ball flight meant I was getting a mini-lesson on top of the fitting. A club fitting with today’s technology is going to reveal the very DNA of your golf swing. How you come into the ball and how the ball behaves based on your movements will be represented in undeniable data points. Knowing your path into

golf tips the ball, your launch angle, the height of your ball flight as well as where you hit the ball on the face and where it travels as a result is valuable information and can not only help you make the most informed club buying decision, it can also clue you in on what you need to work on in your swing.

I’d love to say it was all pretty, but my Tour Van fitting took some trial and error. In the end, though, I was producing pleasing iron shots and workability with a Mizuno JPX 919 Forged head paired with a 95-gram Nippon steel shaft. I did, indeed, measure two degrees upright in Mizuno’s universe which helped me minimize my tendency to hit shots out on the toe of the club. Jeff also made sure the clubs would be built to the proper length and prescribed a mid-sized grip with an extra wrap for my oddly-large hands.

Now, I wait for the clubs to arrive. The head of this Mizuno club is more sleek than the chunkier irons I’d been playing recently and I really think that’s going to inspire more confidence over the ball. Bill Price, Mizuno USA’s director of fitting says custom fitting is crucial these days because the rise in better shaft technology has revolutionized the way golfers can be properly fit for clubs.

“The days of prescribing shafts strictly off of a golfer’s handicap or swing speed are over. There’s more to today’s shafts than their weight and flex. We understand now that shafts, through the course of the swing, bend and unbend in a distinctive manner. That bending profile tells an experienced fitter what he needs to know about fitting the golfer with the proper shaft,” Price says.

“When you see things like more consistent distance control and a tighter shot dispersion, then you know you’ve got a shaft/head combination that suits you well.”

Price also had a good idea on why I gravitated to the JPX 919 Forged irons. The classic look and compact head remind me of the clubs I played before most modern irons got so thick and offset. Also, Mizuno packed 1025E mild carbon steel densely into the bottom of the JPX 919 Forged for improved feel, adding boron to the steel to make it stronger. This allowed Mizuno’s designers to make the face thinner, so the hitting area flexes more efficiently at impact to create more ball speed. What’s not to like?

Beyond my PGA TOUR Superstore Tour Van iron fitting, Jeff Webb has become my friendly neighborhood clubfitter. He recently spotted that I’d been impacting putts high on the putter face.

My off-the-rack putter had a slightly too little loft for me and the tweak has me controlling distance better on mid-range and lag putts while still nailing the sweet spot on shorter-range putts.

If you’re ready to up your golfing IQ, pay Jeff a visit at Austin’s PGA TOUR Superstore at Mopac and Braker Lane at The Shops at Arbor Walk.

O T L G O L F. C O M

37

OTL / BUCK’S TIPS

Train Like an Athlete STORY BY BUCK MAYERS

The goal of coaches in any sport is to find simple concepts to help their students learn. Dr. Gary Wiren writes, “We must recognize that the golf swing may be simple in theory, the machine that performs it is very complicated. The great challenge to the teacher becomes the recognition and treatment of the individual differences in the machine”.

Unfortunately, poor concepts and perceptions interfere with the facts, laws, and the principles of science.

When you train as an athlete first, the mechanics of the golf swing (sequence patterns, etc.) are enhancing progression from imagery and senses. This intention is critical to motor skill learning.

Training like an athlete is speed training.

Speed training improves efficiency and intern improves better contact and direction. It improves tempo, rhythm, and balance. Training like an athlete benefits mobility, stability, strength, and cardio health. This in-

tention eliminates the analytics and clutter to positional thinking mindsets. Speed training is simple, fun, requires very little time, and can be done anywhere.

Again, this concept helps students learn faster and delivers very high proprioceptive feedback.

I have the chance to experience this first hand on multiple occasions with Michael Romatowski, the creator and founder of Mach 3 Speed Training. He states this quite simply, “For more speed, drive your swing around a hairpin curve. You don’t have to try to swing harder; it’s not downward toward the ball, but upward and far out in front of the ball. The most efficient path around the curve is in the exit, or apex in the proper acceleration to maximize speed. By trusting the intention, you do not have to intellectualize all those moving parts”. In other words, you/we can improve our golf game from these very simple concepts in speed training. Motion laws and science have not changed. The knowledge and tools are available to simplify the commonalities and differences in the machine. Train like an athlete first, then the golf concepts become intuitive and instinctive.

Buck Mayers is the Director of Instruction at Escondido Golf & Lake Club in Horseshoe Bay, Tx. and can be reached at www.buckmayersgolf.com.

28 3 4

AUGUST / SEPTEMBER 2019

40

AUGUST / SEPTEMBER 2019

The Palmer Course at La Cantera Resort Ages Like Fine Wine STORY BY TONY DEAN

Arnold Palmer’s legacy as a player is extraordinary (62 PGA TOUR victories and seven majors) and his ambassadorship of the game and mentoring of younger players is unprecedented.

O T L G O L F. C O M

41

W

hen it comes to the 300-plus golf courses the King designed worldwide, however, they tend to be overshadowed by those created by fellow former players like Ben Crenshaw, Jack Nicklaus and Tom Weiskopf. That being said, the best of Palmer’s design portfolio deserves to be celebrated. In fact, taking a look at his courses can offer a peek into the man’s personality and playing style.

Palmer grew the game’s popularity in the 1960s more than any other player. He didn’t want the game to be diabolical he wanted it to be in welcoming for a large number of players. That could be why there’s a straightforwardness to his golf designs. Palmer courses tend to clearly define which side of the fairway is the smart one to aim at and which one could give you the most headaches.

There also tends to be a smart side of a Palmerdesigned green to miss on and one that’s going to give you fits.

That doesn’t mean his courses are without dis-

42

AUGUST / SEPTEMBER 2019

tinct challenge or wealth of risk-reward opportunities. Palmer, as you recall, was a hard charger and a bit of gambler on the course. He played a daring style of golf and showed legendary recoverability.

As a designer, Palmer will ask you to hit some hero shots but will also give you some chances to play your way back into scoring opportunities from the rough or from short of the green.

The luxe La Cantera Resort & Spa’s Palmer Course (found a short drive from the resort’s scenic footprint) is an indulgently hilly golf course with outstanding panoramic views and breathtaking water features. If you want to give someone a master class on golf in the Texas Hill Country, this layout is tremendous place to begin. It helps if you’re driving the ball well and can learn to play some extra break on the course’s sneaky-fast greens. The 10thbest Palmer-designed layout according GolfAdvisor. com, this Central Texas gem features more blind shots than typical Palmer courses but does reflect the legend’s simple sensibility to shot values as well

as his flair for the dramatic.

Playing the Palmer Course, sister course to La Cantera’s famed Resort Course which sits nearer to the resort, visitors get the secluded sensation being at a private club. On the 6,954-yard, par71 layout, you’ll find a leisurely pace and an intimacy to each hole along with alluring Hill Country panoramas at almost every turn.

The downhill tee shot at the par-4 second hole is a prelude to the elevation changes to come later in this round. The fairway is crossed by a rock-lined creek in the landing area, so big hitters must choose whether to blow over it for a short approach into the green or lay back for a longer and less risky approach. It’s a very solid par 4 and a taste of the fun that’s coming.

The 188-yard, par-4 fourth hole is a genuinely beautiful hole with a lake framing the left side of the tee box and meandering in front of the green then winding around the back-right side. This hole is wonderfully serene and the thrill of carrying your shot over the rock-enhanced makes for one of the most memorable shots of the day. A tastefully-ornate bridge leads up to the green and is dedicated to Arnold Palmer’s late wife, Winnie. It’s fitting homage to loveliness and grace of one of golf’s first ladies.

One of the more challenging and strategic holes is the 448-yard, par-4 fifth where a rock-lined creek hugs the boldlysweeping right side of the fairway. The hole’s design tells smart players to bail left and beckons risk takers to take on the edge and leave a shorter approach. It’s a beautiful Hill Country hole the sneaks downhill and then slightly back up hill on what is typically a lengthy approach.

When the water ripples through this creek feature, it’s one of the must-see settings on this classic Hill Country course.

The demanding 436-yard ninth hole plays straight downhill to a fairway that slopes back up hill and a touch right. The green isn’t visible from the tee. A large bunker on the left side of the fairway is a good target. The shot back up toward the clubhouse is dramatic and must navigate a limestone-lined creek that crosses

O T L G O L F. C O M

43

44

AUGUST / SEPTEMBER 2019

in front of it.

The 415-yard, par-4 10th plays alongside a deeplydropping canyon bordering the right side of the fairway.

Any shot right of the landing area will need a parachute.

There’s a great “mini-canyon wall” lining the edge of the area near the green. It’s a terrific setting for a green that slopes severely from left to right.

One of the great components of this golf course is the subtle movement to the greens. You’ll find a ton of great slopes built into the greens, so play a little bit extra break on most of them. That being said, the pace of the greens is very learnable so it’s possible to get into a putting groove relatively early in the round.

The shortish par-4 12 and the par-3 13th begin a rise up a ridge which showcases one of San Antonio’s highest elevations. It feels like a gateway to the heart of the Hill Country and the shot values are astounding. Standing on the massive 573-yard 14th tee, it might occur to you that you’ve survived an 11-hole gap in between par fives. The generous three-shotter plays uphill to large plateau where you can assess your second shot which plays downhill then back up to a green perched on a scenic elevation and protected by five sizable bunkers.

On the 490-yard 18th hole the last shot of the day is perhaps the most exciting. Playing the Palmer Course is all about the thrills. It’s a handsome course. It’s a daring course. It’s unforgettable, down to the very last disarming

all-carry approach at #18. This shot is framed by distractions and so much beauty. From the fairway, you can see the resort and downtown San Antonio in the distance as well as ornate Mediterranean-influenced clubhouse and the amazing limestone rock features that lead up to tumbling waterfalls on the hillside surrounding the green. It’s a can be a grueling finishing hole, but it’s one you won’t forget.

Back at the resort, that dreamy Hill Country view is ever-present from any spot on the resort that faces northwest. From the sprawling pool complex, the distant hills are reminiscent of rugged landscapes in Southern California or coastal Mexico. At one of the highest elevations in greater San Antonio, La Cantera takes dramatic advantage of the surrounding vistas as well as miles-long views back toward the city.

La Cantera offers a distinctive resort experience brimming with a refreshingly-refined Tex-Mex authenticity. With its attractive pool spaces, sleek décor, unrivaled cuisine and luxurious amenities for every member of your party, La Cantera Resort & Spa embodies the modern Texan lifestyle and delivers it with unforgettable panache.

It’s one of Texas’ finest vacation destinations.

Whether you’re next San Antonio trip is with family, golf buddies or just good-old-fashioned fun seekers, check out the host of luxury offerings available at www.lacanteraresort.com.

O T L G O L F. C O M

45

OTL / TRAVEL

Omni Bedford Springs Resort shines among Pennsylvania destinations STORY BY TONY DEAN

n most recent years, this would have been a golf trip I probably couldn’t have pulled off in the middle of summer. With schoolaged kids, June through August moves like lightning and gets booked-up just as fast, so a five-day guys’ trip to Pittsburgh in the heart of beach-pool-and-amusement park season could have easily gotten the kibosh by either work or family commitments.

This PA adventure had a trump card, though. My longtime friend and golfing buddy won a silent auction prize to play storied Oakmont Country Club (host of nine U.S. Opens, three PGA Championships, five U.S. Amateurs and two U.S. Women’s Opens) with two guests. He chose his brother and me and our quest became building the ultimate golf trip in a destination none of us really knew much about.

Through some serendipitous connections, we landed tee times at two sublime private clubs, Weirton, West Virginia’s Williams Country Club (a 1932 gem framed in the dramatic hills along the Ohio River) and the exquisite and brilliantly-routed Pittsburgh Field Club, which dates back to 1882 when the grounds were first used as the original Pittsburgh Cricket Club. Both rounds were unforgettable and splendid journeys back in time courtesy of the preserved course architecture as well as timeless grounds and clubhouses. We also had the chance to play two of Pennsylvania’s top public-access courses, Olde Stonewall Golf Club in Ellwood City and a resort destination with a fascinating history, the Omni Bedford Springs Resort in idyllic Bedford Springs, Pa. Omni Bedford Springs Resort is cozily situated in the foothills of the Allegheny Mountains less than two hours east of Pittsburgh. The region has been a tourist destination since it was built in 1796 by Dr. John Anderson soon after the discovery of roaring mineral springs said to have curing and restorative powers. The spot became one of the northeast’s leading attractions for relaxation and wellness. No fewer than 12 U.S. presidents have spent

48

AUGUST / SEPTEMBER 2019

time at the resort, including the 15th president, James Buchanan who made Bedford Springs the summer White House in his term prior to the Civil War. The historic white-columned Georgian-style hotel, which is listed as a National Historic Landmark, pays caring homage to the period décor and focus on relaxation and social gathering. From lawn games and the groomed outdoor grounds, nature hikes to discover all eight of the native springs that flow from the side of a nearby mountain, this 2,200-acre property will have you thrilled to be a part of its timeless legacy.

The expansive Springs Eternal Spa is one of the few in North America to channel in pure spring water for hydrotherapy treatments. Mineral springs are also used in the hotel’s walk-back-in-time indoor Olympic-size pool, which first opened in 1905. It’s always fun to see a healthy percentage of guests walking the resort grounds comfortably adorned in spa robes. Dining options abound, from the acclaimed farm-to-table fair in the museum-like Crystal Room (heavily-yet-tastefully adorned with photos of guests from the past, dating back many, many decades) to steaks and chops in the exclusive 1796 Room and satisfying pub fare with a local flare and a chef’s touch in the wonderfully cozy and preserved Frontier Tavern.

The Old Course at the Omni Bedford Springs Resort, originally designed by Spencer Oldham in 1895 as one of the first 18-hole courses to exceed 6,00 yards, was famously re-worked by two legendary architects at two key points in its history. A.W. Tillinghast did redesign work there in 1912, cutting the course back to nine holes, and Donald Ross completed work on the 18-hole layout in the 1923.

In 2007 Pennsylvania-based architect Ron Forse took on the challenge of paying tribute to three distinct eras of golf architecture while making the course enjoyable and playable for today’s golfers. Forse brought back some indigenous plant species along to accent the shores of Shobers Run Creek, a trout stream that meanders along the mountain valley’s meadows and marshes.

travel

O T L G O L F. C O M

49

The serene mountain valley setting alone makes the Old Course a must-play but the character of the individual holes, including five par-5 holes and five par-3s, stays with you long after you play the course.

“Spencer”, the par-3 second hole named after its original architect, is the first one-shotter you come to and plays over a persistent border of wetlands. The iconic and often-confounding fourth hole is named and “Volcano” because of its green’s unique shape and epic false front. The hole requires a demanding tee shot of more than 200 yards to a two-tier green perched atop a hill that falls off dramatically on all sides. The 14th hole, coined “Tiny Tim,” is the shortest par-3 and plays from an elevated which offers a clear view of the winding creek short of the two-tiered that is well-protected by a series of sand traps and a mini mountain range of small mounds Tillinghast called “alps.”

The influence of Donald Ross in undeniable at the shortish par-4 sixth, the only hole on the course enveloped by tall trees on either side. A tee shot should easily clear an inlet of creek, while the approach is must reach classic two-tiered Ross green laid across a ridge.

Nothing is overstated or gimmicky here. It’s pure Ross in a pure setting.

The golf course derives a good chunk of its yardage from its quintet of par fives, which clock in at 589, 611, 525, 615 and 593 yards, respectively.

The 615-yard 13th hole plays a seemingly-neverending 615 yards from the tips while the 595-yard 16th can play equally brutish as shots must be well-shaped to avoid fairway bunkers. The Old Course at Omni Bedford Springs with winding 367-yard par four where tee shots must stay between fairway bunkers on either side of the landing area. The approach plays uphill to a tabletop green that trails off from left to right. In a final act of trademark Ross deception, two cross bunkers sit 50 yards short of the green, so be double certain of this last yardage from the fairway.

50

AUGUST / SEPTEMBER 2019

travel

The current clubhouse opened two seasons ago and houses the attractive Tillie’s, which features a full bar and fine take on “upscale-casual” dining. Back at the resort, enjoy exquisite gardens, an indoor spring-fed pool, a $1.5 million outdoor pool area and 20,000 square-foot meeting and events center, plus all the great choices for dining and cocktails. Omni Bedford Springs Resort can be reached by a less-than-two-hour drive from the Pittsburgh, Washington, D.C., and Baltimore airports.

Back closer to Pittsburgh, we had our expectations exceeded by Ellwood City’s superb daily-fee wonder, Olde Stonewall Golf Club, a 20-year-old 7,103, par-70 design created by Dr. Michael Hurdzan and Dana Fry. Olde Stonewall, in addition to a clubhouse fashioned (inside and out) like a centuries’-old castle, features two distinct topographies. The opening holes play through a rugged, beautiful valley famed by the rushing Connoquenessing Creek. This rolling valley is accented by native grasses and fescue but the lush fairway conditions call to mind some of the finer courses in Colorado’s Vail Valley. Holes four through six make dramatic use of an interior lake that sits right and short of the 434-yard fourth’s fairway, creating one of the toughest approach shots on the opening side. On the 188-yard, par-3 fifth, the pond must be cleared and shots drifting too short or too far right on the scenic par-5 sixth risk taking on the lake.

Playing these valley holes were perfectly satisfying but we had to wonder if the holes on the second nine would climb the dramatic peaks we saw in the distance. Sure enough, the early part of the second nine does trek hundreds of feet higher than the lower holes. Back-to-back long, dramatic all-carry par threes at holes 14 and 15 make for memorable shots along Olde Stonewall’s highest ridge while the tee shot on the 474yard par-4 16th drops nearly 100 yards to the fairway below.

This course yields view after view of picturesque scenery and the shot values match the panoramas. While there are no par5s on the par-34 second nine, the golf course’s opening hole and the reachable ninth are both noteworthy and strategic holes that crank up the pace of play at critical times in the round.

Due to the short overall length of the second nine, there isn’t a true drivable par-4 on this course, but the third, which plays 399 yards from the back tees, and the beautiful uphill

400-yard 13th (with 13 bunkers in play) make for fun “short” challenges.

“You’re never going to get bored with these golf holes,” says general manager Sean Swidzinski. “Everyone comments at the great variety and a collection of memorable holes here and the conditions our staff keeps this course in are as good as any private club or resort.”

Inside that cool-looking 33,000-square-foot castle, you’ll find a pro shop and full-service clubhouse, locker rooms and Shakespeare’s Restaurant and Pub where you’ll find culinary delights that are an elevation of pub fare. The French Onion Soup and Chicken Salad Sandwich were outstanding and everyone in the packed bar area seemed to have a favorite sandwich. More often that not, it was the Castle Burger.

It would be easy to see this property adding golf villas to create destination-resort opportunities. Considering the quality of the golf course and the social experience, along with the world-class practice facilities, it’s easy to see people traveling here from out-of-market to play this course multiple times.

Playing these excellent courses were a great way to prepare for Oakmont as both Olde Stonewall and the Old Course at Omni Bedford Spring both were challenging off the tee and had beautifully-rolling greens. The day at Oakmont-- walking with a caddie, exploring the legendary clubhouse and playing shots from the same ground trod by Jones, Sarazen, Armour, Hogan, Nicklaus and (famously) Johnny Miller—was beyond bucket list. That experience was once in a lifetime but was definitely amplified by the great golf way played leading into this anticipated round.

Pittsburgh, a city that’s been going through numerous phases of rebirth was a revelation in terms of fun activities, food and architecture. Reminiscing over our six rounds in five days at the Church Brew Works, a craft brewery fashioned inside the walls of a renovated former Roman Catholic church building, we couldn’t think of many ways to improve on the experience we’d had in Western and Central Pennsylvania. The bigger challenge is going to be finding a future week to revisit the city and play all the outstanding courses we might have missed on this trip.

For more information, visit www.omnihotels.com/hotels/bedford-springs and www.oldestonewall.com.

O T L G O L F. C O M

51

OTL / ON YOUR GAME

INTERVIEW BY LEONARD FINKEL

Sir Nick Faldo made an appearance at a recent media event, and he was kind enough to sit down with me to answer a few questions.

Among other topics, he talks about his TV gig, current projects and what he does in his spare time.

52

AUGUST / SEPTEMBER 2019

on your game

Leonard Finkel: Nick, you’ve become one of the more successful former athletes to transition into broadcasting. What do you like about your role as lead analyst on CBS and Golf Channel?

Sir Nick Faldo: I guess number one, I’m still involved with golf.

It’s been a great golfing career and to still be part of golf is great; to go to tournaments. And it’s a great window for me for Faldo, for my brand. For people to still see you in their living rooms around the world; it keeps my design business going and all sorts of things like that. The series is very popular, but it’s a very cool not quite nineto-five, but a very cool afternoon gig to sit and talk golf and I enjoy it now. I can’t believe I’m starting my fifteenth season already. That’s really gone in a flash.

Finkel: What are some of the more interesting golf projects you’re working on now? I believe I saw you were in Pakistan of all places.

Faldo: I’ve got current projects out in the far east, Vietnam. I’ve got a couple more projects happening there, pursuing all sorts. But yes, I have a course in Pakistan in Multan for the army. The army creates residential homes for their officers and present forces. So we’re building a village with fifty thousand homes on it with a golf course right in the middle of the mangoes. Apparently, Multan produces the best mangos in the world. You have to go during mango season, and I didn’t go in mango season. I went in the dust season, so it was very dusty. It’s quite an exciting project

because we’ve done this in Thailand and in Cambodia, where we get completely flat land. You might get hundreds of acres, but you got four feet of movement in the whole area. We got exactly that. So we’re going to create. It’s fun. You come up with a vision from the area and they have these mud wall villages. We’re going to recreate those around the golf course and rough areas. I visited this past November and it was quite a project. They’re very keen on it. They want to bring golf to Pakistan. We’re bold and we go off and venture.

Finkel: You’ve lived in Orlando for nearly 20 years and you’ve lived in some of Orlando’s leading private club communities. What do you like about Orlando as your home away from home?

Faldo: Well, it all started way back, when I first came to America in 1981, when I came to get my Tour card. It was an easy flight to come from London to Orlando, and we used to come over in March because we would play a couple Florida events. We’d play the Players Championship way back then and maybe we’d come back in winter to work on my swing change. You know once you’ve experienced a Florida winter - compared to British winters which are so unproductive - that was the original draw here.

The summers are hard work for a British lad when it’s 100 degrees, but once you get used to that, then it’s a real treat to be here.

Finkel: Bella Colina is one of the few places in America where you’ve had the opportunity put your signature

O T L G O L F. C O M

53

Faldo design on a golf course. You’re also building a house on the course. Tell us about both?

Faldo: Obviously, it’s a different look. I mean, a lot of Orlando is very flat but there are actually a few rolling hills here. We’ve got nice lakes, a beautiful lake out back of the house, which is for the big giant bass. I like to fish. Maybe I’ll get a little boat and do a little bit of sailing. It’s a pretty spot. The golf course is fun to bum over and play and practice.

I still love playing and practicing. It’s going to be a pretty house, it’s got good mod cons as we say back in Britain, modern conveniences, hot and cold running water. It is a unique piece of land. When we first got a phone call, they said you know it’s got 100 foot elevations. I said, wow, we can’t be in Florida because we’ve got the rolling hills, a little bit of the Carolinas, which makes it pretty unique. It’s got big open space, so everything was designed on a big scale, probably a bit too big. I’ve got to rein it back in. The bunkers were enormous and pretty brutal, so we’ve got to just rein it back in a bit some eleven years later. But it’s a really enjoyable change of golf.

That’s the whole point. When you play on a dry golf course and you have decent length, you’ve got to stretch them out. You can play from shorter yardage right up to over seven and a half thousand yards.

But the bunkers and the greens are pretty tough, so I’m on a mission to soften things and make life a little easier.

Finkel: You went through a huge swing change, totally revamping your game. You worked with David Ledbetter. There’s all the new technology today and custom club fitting that’s now available. Do you think that the new technology and the new fitting processes might have made your job easier?

Faldo: It really would have been easier. You know TrackMan is amazing. With a TrackMan, you hit one golf ball and you get factual information; however you want to translate it. I translate what TrackMan was saying with numbers to a feel. Then obviously you get someone like Bryson DeChambeau, and you’ve got numbers just like the physics of golf. It would’ve been so much easier because if you’re trying to hit a draw or a fade, well you go and do it and then you’ll get factual feedback.

If you made a swing that’s going left, at least you can pinpoint it so much quicker. As a kid, I used to

54

AUGUST / SEPTEMBER 2019

hit thousands of balls in the morning, and then go and play the first hole and you weren’t sure if you got it. I mean that is very unproductive. I did it the old-fashioned way, just beating golf balls and got no feedback. I would have preferred to have technology and knowledge way back then or be in this era now where you’ve got that, plus club fitting as well.

When you look at what we used at one time in my career - you had to just pick up a club and see if it would work. It went in the bag and you didn’t know what you had, and you didn’t know how to change it. It took a day to change a golf shaft in a driver, because the glue took overnight to cure. Now you can change everything in five seconds. That is probably the greatest invention I think, that you experiment and then you got a TrackMan or other device that fine-tunes your launch. Whether you’re looking for your launch and spin or angle of attack, or to coach yourself. You can see, I’m coming down not too steep on that one which if somebody can’t feel that, you can see it in numbers. So bottom line, I just love factual feedback. That’s the greatest thing out there right now.

Finkel: The Faldo series dedicated to Junior golf is another passion of yours. It’s hosted past champions like Rory McIlroy.

What’s that future look like?

Faldo: We’re starting our twenty-third season. We started in Britain just after the Masters Championship and we played events there and then expanded across Europe. Then we took that model to Asia and now we’ve brought some events to America. My son is currently my series director and he is on a mission to try to really create some things happening in South America as well. I then created an event called MCI, the Major Champions Invitational. We invited four youngsters - two boys, two girls - to come from all four corners of the world. They came and played, and we had a great week. Henrik (Stenson) swung by and Annika (Sörenstam) was involved, and Jack (Nicklaus) and Jerry Pate. Some great names. Tom Watson supported the team, and Jack supported the team and Jordan Spieth and Rory, Dustin Johnson and Jim Furyk. We’re going again this March, so we’re very excited. So it’s happening and its expanding, Finkel: What you do with your spare time?

Faldo: I have a great life, especially in America,

on your game

where I run off on television. I come back and might get a couple of days at home. I’ve got a place here in Winter Park and one in Ponte Vedra. The beach is really special. I got two giant puppies and I’m going for three puppies, adopting a poor old fella, a Weimaraner. They’re big fellas and love the beach and want to go and run, so that’s pretty cool in my life. Once the season is done we’re already planning holidays and vacation time. One major trip, we’re probably going to Slovakia, because they have my event every ten years. My Founders series, but I’ve never been there. They’ve got castles and observatories and all sorts of things to discover. I love Montana. Lindsay and I, we love to go to Montana. We go north to Whitefish. I have a course in the wilderness up in Eureka, which is eight miles from the Canadian border. We went there last year with the dogs. They loved it and we loved it. It’s good to chill,

good to golf, good to fish. I love the scenery and the stillness of it at times. It’s really very good for you when you have a hustle and bustle life. We’re very happy to get away just the two of us or maybe take some friends or family and go and chill out in Montana. That’s already planned for this year.

Finkel: Finally, who would be in your dream foursome?

Faldo: Hogan, Snead, Trevino and me, and refereed by Winston Churchill. He could be our motivator; dig it out of the bunkers, lads. And then probably St. Andrews would make sense. St. Andrews I think would make for a pretty good 36 holes.

Finkel: Pretty cool indeed. Thanks for your time Sir Nick.

O T L G O L F. C O M

55

OTL / WINE & SPIRITS 58

Branching out...

Getting to love the list

Wh

STORY BY TONY SCHLOTZHAUER OTL WINE EDITOR

i te W

AUGUST / SEPTEMBER 2019

s ine

wine and spirits

As a wine professional in multiple major cities over the last several years, I’ve frequently encountered people with a desire to impress clients or family and friends with a memorable culinary experience.

Q

uite often, these guests are themselves used to being wined and dined all over the country, if not the world.

So why is it, that with a prestigious wine list of over seven-hundred carefully curated selections, do sixty percent of these guests flip straight to the Napa Cabernet section looking for that one prestige label they recognize?

I realize the answer is obvious, but with all due respect to the world-class California wine region that fostered my career, having a little broader knowledge (and a good sommelier), there are many stellar varieties outside of the famous Napa Reds that can really get the attention of those clients, dates or family members.

So here’s where I can help… Nobody expects you to give the sommelier a run for his/her money when it comes to matching food to wine, or even knowing the particulars about producers from say, a random region in Austria; but, I can get you up to speed on several amazing options and the right questions to ask.

Everyone has different tastes and experiences when it comes to food and wine. But just like you wouldn’t order steak as an appetizer, mid-course, entrée, and dessert, why order the same wine for every course or even every meal? Consider pairing wines to the various courses. There are as many types of wine as there are types of food, and my advice is to be adventurous and explore!

Right off the bat, if you start drinking a huge, tannic wine at the beginning of the meal, your palette is going to be so fatigued, that you won’t make it past the salad course. A nicer option is to start with a little Blanc de Blanc Champagne (100% white grapes) that is high acid and pairs with almost every light starter. If you’re so inclined, you could even get a fuller-bodied Blanc de Noir Champagne (white juice from 100% red grapes) that can stand up to heavier dishes anywhere in the meal.

High acid white wines from cooler growing regions pair well with salads, vegetables, or shellfish dishes without losing the nuances of light flavors.

Chablis, a fine example of chardonnay sourced from the chalky, fossilized Kimmeridgian clay and

limestone soils of Burgundy is the perfect way to match any oyster dish. Seven Grand Cru Chablis houses and some forty Premier cru vineyards provide a wide range of prestigious options.

Muscadet from the west coast of the Loire in France is also an incredibly natural match for oysters, with its dry, simple, briny coastal influences.

Increasingly popular is Sancerre which is Sauvignon Blanc from similar soil composition in the Central Vineyards of the Loire Valley. These wines tend to be a bit lighter with noticeable green pepper notes and pair beautifully with seafood dishes.

For something very versatile; German, French or Austrian Rieslings run the gamut from completely dry to syrupy-sweet and can dance with sushi and shellfish dishes alike. They can satisfy a range of tastes accommodating for the preference of spice level and sweetness.

Vegetables are usually the hardest to pair, but another fine variety to try with these is a Gruner-Veltliner from the Austrian Wachau region. The floral aromas, hints of white pepper, and green bean will be a fun complement to salads and vegetable-based dishes.

If you’re looking for something more substantial and full-flavored, (à la Russian River chardonnay), there are plenty of options that will blow you away in that category.

Quite often, I have clients who are looking for a wine to match with a meat dish that has fat content or a flavorful sauce but aren’t keen on the drying, tactile effect that comes from the tannin in red wines. A safe way to get a different perspective on Chardonnay is a white Burgundy. This classic region is arguably one of the most diverse. But you may ask, “isn’t chardonnay just buttery and oaky like Rombauer?” Actually, no; Chardonnay is a chameleon variety. It really expresses whatever it’s exposed to (terroir, oak, etc.), so winemakers love that it’s a beautiful blank palette with which to work.

Of the dozens of varieties, try a Meursault, ChasABOUT TONY SCHLOTZHAUER, ORIGINALLY FROM ORANGE COUNTY/LOS ANGELES, TONY HAS BEEN A SOMMELIER FOR NEARLY 10 YEARS. HE CURRENTLY WORKS FOR JEFFREY’S IN CLARKSVILLE. O T L G O L F. C O M

59

sagne-Montrachet or St. Aubin for a familiar, yet surprising expression of the variety that’ll impress even the most skeptical Sonoma chardonnay lover.

Another option for those looking to find a white wine to stand up to a rich, meaty dish, is white Rioja. (No, Rioja is NOT a grape.) As in most European (old world) regions, laws require specific varieties to be produced in designated areas. In the famous Rioja region of northeast Spain, bordering the Basque region and Southwestern France, the white wines are primarily made with the indigenous Viura grape. The wine style here is marked with oxidative character, coming from a moderately warm climate and a propensity to use American oak barrels from the Appalachians. This choice differs from the use of French oak, in a few ways. The grain pattern and porous nature of new American oak impart flavors such as coconut and dill and tend to create a creamy texture. New French oak, on the other hand, leans toward vanilla and baking spices while leaving a silkier structure. French oak barrels are also quite a bit more expensive, often double the cost of American oak. This last difference is usually reflected in the price of the finished wine, making Rioja one of the more value-based, world-class wines.

For less acidic, flavorful and aromatic styles, try an incredibly aromatic Viognier from the Northern Rhone village of Condrieu, or a stonefruit-driven Gewürztraminer from the sunny, Alsace region in eastern France.

If you love spicy food like I do, believe it or not, there’s a wine match for that too. Don’t be afraid of a little sweetness to offset and enhance spicy flavors. German Riesling from the Mosel Valley near the French border is made in the classic off-dry style.

These wines are also great for those who aren’t fre-

60

AUGUST / SEPTEMBER 2019

quent drinkers as the alcohol level is typically far less than what you would find with most standard wines. An alcohol level of 8-11% is common in German Riesling.

A great semi-sweet option is Vouvray. These wines from the region of Touraine in the central Loire Valley of France are made with Chenin blanc in a sec (dry), demi-sec (off-dry), moelleux (honeyed) and liquoreux (dessert) style. Typically, a bit more floral than Riesling, Vouvray is a fantastic pairing for savory cheeses, as well. Due to the structure and balance that these wines have, they can age beautifully and express in an entirely different manner over time.

Towards the end of the dining experience, don’t forget the dessert wine! Sherry from Jerez in Southern Spain is my go-to, but you may love the more honeyed Sauternes from southern Bordeaux.

While this seems to be an overwhelming amount of information, it’s barely the tip of the Iceberg. It is amazing that the more I learn, the humbler I feel I become in my craft. I truly hope it helps everyone diversify and enhance their experience when visiting a new restaurant or culture anywhere in the vast world of wine. My goal is to open the gates to a real, sensory art form that is accessible from places you may have been twenty times in your city, to those you may not even know exist, thousands of miles away.

If all else fails, and you still can’t decipher the code that is the wine list... don’t forget to trust the pin... being able to guide folks to great wine experiences is the payoff for all the Sommelier’s hard work.

My joy comes from making a fan out of someone who never knew this door to the beautiful world of wine ever existed. Cheers!

OTL / CIGARS

STOGIES WINGDING STORY BY TARA LEE MALONEY

October is right around the corner and I am filled with excitement. I am ready to take the four-hour drive to Houston to go to The Wingding put on by Stogies World Class Cigars of Houston, Texas. I am wondering what food trucks will be there?

What desserts the pastry chef will serve? What cigars will be in my entry pack? I cannot wait to see who will be there and reconnect with people I met last year.

Have you been to a large cigar event? In my opinion you should try at least one for all the reasons I listed above and more. ” We are the only 501C3 does what we do. Sending to our deployed troops men and women premium cigars We average 25 to 35 thousand a month with a 100% volunteer staff. We also send coffee, cutters and lighters.” - Cigar for Warriors At big events, there are usually great cigar deals going on with great extras. That alone would bring me running; but the best part is speaking to the representatives, rollers, blenders and owners. I am the true cigar nerd. I want to know what tobacco leaves they chose. I want to know more about how they came up with the blend and why. I want to know when I can get the newest cigar at my local lounge, so I can talk about how I discovered it at the event all while smoking it. It is a great opportunity to see what is new with each of the lines as well.

“I started Room 101 as a jewelry collection in 2003. I met in early 2008 the gentleman who was the marketing director for Casa Cigars. We hit it off and he was enamored with my brand and what I’ve been able to build. He felt my brand would translate to a cigar brand and being a cigar smoker, it was a mutually agreed it was a no brainer.”

- Matt Booth The food is out of this world. Food trucks are hip and usually have outrageously good food.

Jorge (owner of Stogies) and Jenny (manager)

62

AUGUST / SEPTEMBER 2019

have found some of the best trucks in Houston.

There were several trucks which allows you to have some options. I went with a friend and we each received a food ticket; so, we each chose different items and shared. He had a rib plate to die for from one truck and I had some jasmine rice from another of the trucks and it melted in my mouth. I swear I could eat it every day. The cigar cake made by the amazing pastry chefs at FLO Paris was beautiful and decadent. There were enough delightful food, divine deserts, and potent adult beverages to mix in with the

cigars

outstanding cigars, one’s palate will never get bored.

“Oscar came up with the idea of wrapping the cigar in a leaf, he helped me market it as my brand. He had seen a picture of a Mayan mummy they dug up and it looked like he was holding a cigar wrapped in a leaf.” Island Jim I have started many stories with “I never drink, but ….” The truth is I enjoy a good scotch, whiskey, rum or wine. There is nothing more relaxing to me than having some Weller and a cigar. Jorge does not skimp on the alcohol selections. The Balvenie was so smooth.

I would take a sip and then draw on my cigar and every trouble I thought I had seemed to slip away. There were local craft beer brewers there as well, so if you are more of a beer drinker, you were taken care of as well. There are several cigars which go well with IPAs. Should you have the opportunity to visit Houston during this event you won’t be disappointed. Check their web page out for tickets www.stogiesworldclasscigars.com and get them while you can. I know Jorge and Jenny work very hard to put this event on every year and this humble cigar smoking girl from Austin says “Thank you very much!”

OTO

BY

AND

GUS

ON

PHOTO BY ANDREW FERGUSON

PH

FER REW

O T L G O L F. C O M

63

OTL / SIGNATURE SPOTLIGH

STORY BY RICHARD AREBALO FEATURES EDITOR / OTL MAGAZINE

The word ‘Vaquero’ is Spanish for Cowboy, so it’s fitting that the owners of the Steiner Ranch Steakhouse, with decades of rodeo and ranching history, would use the name for their Tex-Mex restaurant on Loop 360 in Austin.

64

AUGUST / SEPTEMBER 2019

pen for only about two years now, Vaqueros came to be as partners Bobby Steiner, and Don Burdette purchased and completely renovated the location that had been a Tres Amigos restaurant for 40 years.

Bobby Steiner tapped Rudy Casillas, a trusted manager at the Steakhouse, to pull the project into shape keeping longtime manager Isi Farias (Dobbs) and many original employees from the restaurant and bringing in some from the steakhouse.

The primary difference is a sense of upgrade.

Everything still has the familiar Tex-Mex look and feel, but at the same time, everything is just a little nicer.

The sense of upgrade was by no means an accident; the projected opening of the restaurant was delayed by the effort and scope of the renovation.

The interiors, from the faux stucco walls, wood beams and pressed tin ceiling to the traditional/ shabby mix-matched chairs, everything looks like old Mexico, but if you look closely, everything is new.

(One really nice item linking the Steakhouse and Vaqueros are a couple of stunning custom leather saddles displayed in the back-dining

room, one of them on loan from former Governor Rick Perry.)

Even little details like the fence around the back parameter are enhanced – with all the windows along the sides, Bobby Steiner didn’t want patrons just staring at yards of boring fence. The fence got a mural themed ‘A day in the life of a Vaquero.’ Images include cherished Steiner Rodeo memories - the lady carrying the stars and stripes on horseback along the back fence depicts the opening processions famously lead by his mother Beverly and then his wife, Joleen. The silhouette of men walking through brush and the depiction of the church are elements of manager Rudy’s early experiences on a ranch in Mexico.

As I approached the restaurant recently, I noticed that the music playing was not just in Spanish, but was specifically a good cumbia, a distinctive music and dance style familiar to many in South Texas. It’s a common thing to find Spanish music at a Mexican restaurant, but this one somehow felt more authentic.

Just inside the door you’re greeted by a large, stuffed bull affectionately named “macho” and the front end of a Mexican bus.

Attentive staff greet you quickly and lead you to one of several dining rooms or, on milder days, the shady back patio dining area.

The menu is a good collection of Tex-Mex

O T L G O L F. C O M

65

standards (some old Tres Amigos favorites were kept in deference to the decades-long clientele) but with some surprising premium additions like Wagyu Fajitas and even the popular Steiner Ranch Steakhouse Ribs.

Little things like the salsa brought to the table were tested over and over till just the right one was achieved.

I started with a margarita and was surprised at the quality – Manager Rudy himself worked to create a pretty premium base.

Their standard margarita tastes top shelf and only gets better when premium liquors are requested.

The wait staff is mostly young, but due to focused efforts by Rudy, his wife Maria (also a staff manager) and Isi, all seem welltrained and professional.

As chips and salsa are brought to the table, you get your first taste that some thought has been put into the iterations.

The sauce is smoky, garlicky, medium-hot, and very tasty.

On two recent visits, I’ve started with the Queso Flameado – this dish allows for a bit of showmanship on the staff’s part as it’s always prepared tableside. A very hot iron skillet gets a bit of oil, mild poblano peppers, mushrooms, chorizo and a mound of cheese. As it starts to steam and melt, a small amount of Bacardi 151 is added and flamed. As the fire dies down, what’s left is delicious, slightly caramelized melted queso ready for the warm stack of flour tortillas.

Having grown up with really good TexMex (as well as the best Southern standards), I judge Mexican restaurants by a simple sautéed beef recipe called carne guisada (chunks of lean beef simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings.) Vaqueros version looks almost elegant in a serving bowl and has a rich flavor, the meat cooked perfectly tender.

In an early interview, Mr. Steiner had mentioned that he wanted the meat at Vaqueros to be better than most other places.

Possibly more expensive, though not out of bounds, but with the express purpose of being superior to what could be found at other Tex-Mex restaurants.

To that end, I tried something completely new – fajitas made with Wagyu beef. These had the traditional flavor from the seasoning, green peppers and onions, but with an insane tenderness to the meat.

Most dishes are served with pretty good beans of various preparation and a rare 66

AUGUST / SEPTEMBER 2019

signature spotlight thing in this city... good Mexican rice.

In addition to the excellent “Parrilladas” (Fajita dishes), the menu features various tacos plates, outstanding “Carnitas” on corn tortillas a recent standing-out, and six varieties of enchiladas. Popular combination plates, “Especiales” and “Mariscos” (seafood dishes) round out the list.

With a nod to the Steakhouse, the restaurant serves BBQ Chicken, Steiner Ranch Ribs and ‘Chorizo’ Mac N Cheese.

As ‘cantina’ is in the name, twenty-one top-shelf tequilas are available along with eight specialty margaritas and eleven Signature cocktails. Prosecco, red and white wines and a good variety of domestic and imported beers will certainly accommodate most tastes.

One final thing that both the Steakhouse and Vaqueros excel at is coordinating large events, by sharing some staff, both have become expert at hosting weddings and corporate functions.

Like my recent visits to Steiner Ranch Steakhouse, I saw guests affectionately saying good-bye to the staff at Vaquero’s. I’m usually skeptical when the word “family” gets used by businesses, but personal observation of Rudy and his family’s interaction with guests again leaves me with the feeling that this is pretty authentic.

O T L G O L F. C O M

67

OTL / DIRECTORY

1 Avery Ranch Golf Club 512-248-2442 www.averyranchgolf.com 2 Harvey Penick Golf Campus www.harveypenickgc.com 512-926-1100 3 River Place Country Club www.riverplaceclub.com 512-346-1114 4 The University of Texas Golf Club www.utgolfclub.com 512-266-6464 5 Barton Creek Country Club 512-329-7999 www.omnihotels.com/hotels/ austin-barton-creek/golf 6 The Hills of Lakeway 512-261-7200 www.clubcorp.com/Clubs/ The-Hills-of-Lakeway 7 Falconhead Golf Course 512-402-1558 www.falconheadaustin.com 8 Grey Rock Golf Club 512-288-4297 www.greyrockgolfandtennis.com 9 Austin Country Club 512-328-0090 www.austincountryclub.com 10 Onion Creek Club 512-282-2150 www.onioncreekclub.com 11 Cimarron Hills 512-763-8700 www.cimarronhills.com/golfcourse 12 Balcones Country Club 512-258-1621 www.balconescountryclub.com

68

AUGUST / SEPTEMBER 2019

13 Jimmy Clay & Roy Kizer Golf Course 512-974-4653 www.austintexas.gov/golfatx 14 Morris Williams Golf Course 512- 974-8333 www.austintexas.gov/golfatx 15 Lions Municipal Golf Course 512- 477-6963 www.austintexas.gov/golfatx 16 Great Hills Country Club 512-345-6940 www.greathillscc.org 17 Spanish Oaks Golf Club 512-421-8530 www.spanishoaksgc.com 18 Blackhawk Golf Club 512-251-9000 www.blackhawkgolf.com 19 Forest Creek Golf Club 512-388-2874 www.forestcreek.com 20 Teravista Golf Club 512-651-9850 www.teravistagolf.com 21 Twin Creeks Country Club 512-331-5900 www.twincreeksclub.com 22 Georgetown Country Club 512-930-4577 www.georgetowncountryclub. net 23 Lake Cliff Golf Club 830-798-0695 www.lakecliff.com 24 Boot Ranch Golf Club 830-997-6200 www.bootranch.com/golf

25 Wolfdancer Golf Club 512-308-4770 www.wolfdancergolfclub.com 26. Landa Park Golf Course 830-221-4350 landaparkgolfcourse.com 27 La Cantera Golf Club www.lacanteragolfclub.com 210-558-4653 28 The Quarry Golf Club 210-824-4500 www.quarrygolf.com 29 Golf Club at Briggs Ranch 210-670-9400 www.briggsgolf.com 30 Dominion Country Club 210-698-3364 www.the-dominion.com 31 Canyon Springs Golf Club 210-497-1770 www.canyonspringsgc.com 32 TPC San Antonio 210-491-5800 www.tpc.com/sanantonio 33 Cordillera Ranch Golf Club 830-336-3571 www.cordilleraranch.com/ cordillera-golf-club 34 Tapatio Springs Resort & Conference Center 830-443-9681 www.tapatioresort.com 35 Escondido Golf & Lake Club 830-598-7800 www.escondidotexas.com 36 Horseshoe Bay Resort 877-611-0112 www.hsbresort.com/activities/ golf

22

Cedar Park

36

183A

45

OTL / DIRECTRY MAP

Pflugerville 1

12 4

Steiner Ranch

360

3

130

45

45

183

6

79

Round Rock

1

21

18

19

35

183

35

20

11

183A

1

16 183

130

35

9 7 23

1

71

Austin

360

17 5

2 14 183

15

71

1

130

35

290 290

71

8

183

46

24 35

1604

33

30 27

32

281

26

31 35

35

410

San Antonio 37

410 35

35

10

35

130

10

28 29

Bluff Springs

Manchaca

281

10

25

13

10

34

71

410

10 183

87

410

Lorem ipsum

281

Buda O T L G O L F. C O M

69

OTL / THE SWEET SPOT

Koko Head I was very fortunate to have lived on Oahu for a short while in my life. I made some lifelong friends who will forever be considered my ohana which is family in Hawaiian. One of my sisters on the island occasionally asks me to house sit for her. I know what you’re thinking, poor me. If my schedule permits, I’m happy to do so. Pam Davis and her husband, Brian Farr, have a house really close to Koko Head and I love challenging myself on many levels in life so I’m always excited when I house sit for them.

I had a real eye opener regarding Koko Head during my las stay a couple of months ago. I’ve learned that Koko Head aka Koko Crater Trail has become a huge phenomenon amongst locals and tourists. A few weeks ago the traffic on the trail was heavier than the H1! There is even a Facebook group called the Koko Nut Challenge (Koko Crater Stairs Challenge) that keeps people motivated to continually challenge each other on a daily basis.

It’s quite common for some of these locals to climb Koko Head 7 or more times a day. Koko Head is consisted of old railroad ties that are mounted to the hillside from the bottom to the top. The military created lookout pillbox bunkers during World War II. It’s been somewhat disassembled leaving the wooden frame creating a stair like structure. The stairs are uneven, long and taller than your regular 7 inch stairway riser. There are 1,050 steps in total but feels like over 2,000 with the challenge of the construction of it.

I should mention that you must be careful on any hike you do on Oahu. Be smart. It can often rain making challenging hikes even more dangerous and always listen to your body. Take breaks when needed. Bring water, sunscreen, hat and hiking boots. There is no shade on this hike so it’s best to do it in the morning. I’ve seen some locals do the hike barefoot but it’s really not recommended.

The first 100 steps are quite easy but gets progressively more difficult. There is a flat area three quarters of the way up but that part can be a little dangerous as it is

70

AUGUST / SEPTEMBER 2019

STORY BY KELLY VOHNN

a bridge and if you’re afraid of heights, like I am, it can freak you out. Luckily, after my twentieth time climbing this, I discovered there is an alternate route to avoid the bridge for people like me. If you do choose to cross the bridge just be extra careful and watch your footing.

The views on the way up are breathtaking. You can see Hanauma Bay and Port Lock Peninsula at the same time. The views from the top on the other side is extensive sandy beach and lava rock coastline. You can make a day of the south side of the island and go to Hanauma Bay after your hike as a reward. Hanauma Bay is a snorkeling adventure and cooling off after the hot hike is perfect. You do want to give yourself about an hour and a half to three hours to do Koko Head. You might want to bring a snack for the top before heading back down.

Going down is easier but your muscles will be sore and throbbing from the hike up so pace yourself and above all, enjoy the adventure.