OTL Magazine February / March 2019

LAJITAS:

BUCKET LIST GOLF Big Bend Unplug Texas Style

Custom Pools Backyard Paradise

Signature Inspired by Chef Andrew Wissman

Contents Volume 16, Issue 4

36

FEATURES 16

TAKE 3 Big Bend: The ultimate way to unplug.

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SIGNATURE INSPIRED

BY CHEF ANDREW WISSMAN World class menu. Deliciously detailed.

Richard Arebalo

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BUILD A RESORT POOL IN YOUR BACKYARD. Create the best memories at home with your custom pool.

Michelle Keller

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LAJITAS RESORT GOLF & SPA The best kept secret resides deep in Texas.

Carl Mickelson

16 LAJITAS:

ETHAN TWEEDIE PHOTOGRAPHY

BUCKET LIST GOLF Big Bend Unplug Texas Style

Custom Pools Backyard Paradise

Signature Inspired by Chef Andrew Wissman

ON THE COVER The star-attraction at Lajitas.

Black Jack’s Crossing golf course designed by Lanny Wadkins.

O T L G O L F. C O M

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Contents 54

COLUMNS 20

DRIVE FOR SHOW 2019 BMW X5: Worthy of the legendary brand.

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PUTT FOR DOUGH Let’s talk about the ‘B-word’. Budgeting.

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MIND GAME Effective practice. What does that mean?

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TIPS Will you putt with the flagstick in?

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TRAVEL Sante Fe: Celebrate the creative spirit of early Native-Americans.

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SPECIAL TIPS Get shafted: Find the shaft for you.

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ON YOUR GAME A conversation with Michael Rosales of Roma Craft Tobac Cigars.

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WINE & SPIRITS Travel to San Jaunito, Mexico for Malbecs.

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CIGAR Flavored cigars are not limited to Shiwsher Sweets.

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THE SWEET SPOT North Shore, Oahu: Home of the big waves and beautiful hiking.

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SIGNATURE SPOTLIGHT Grille 254. Finish the round in the clubhouse of La Cantera.

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O T L G O L F. C O M

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From the Publisher Acts of Kindness Be kind, rewind”. In the old days when you had to rent a video cassette, those words were placed on the tape. It was a friendly reminder, a blatant request for a simple courtesy.

Here’s the scenario. A family plans a night of watching a few movies over the weekend. They want to watch all the movies they have rented. As soon as one movie is finished, they pop in the next one.

Over the next day or so, they return them to the Blockbuster (wiki it). Fast forward, to the next customer who is looking forward to a hot date or family time. They rent a movie, drive home, cook popcorn and settle in on the couch. They put the video cassette in and ‘Boom’, nothing. The screen shows only the film credits with music. Everything is upended. The movie needs to be rewound. Now, you have to wait what seems to be an eternity to start your movie. It literally can ruin the evening, all because the previous viewer was selfish and inconsiderate. All you wanted was a simple act of kindness.

Now we simply swipe or download. It’s about speed and convenience. We don’t expect people to be kind.

It was an act of kindness that inspired this letter.

OTL had scheduled a trip San Antonio to do a feature on Signature Restaurant. Dinner reservations were at 6:30 p.m. Richard Arebalo was the writer for the story.

We met at La Cantera’s Grille 254 at 2 p.m. Our plan was to take photos for the story but due to a scheduling change we were left sitting in the grill at 2:30 p.m. What could we possibly do until dinner?

On an unseasonably warm, winter Tuesday afternoon, it began to rain down kindness. Grille 254 is located in the Club House of La Cantera. Fergie, the photographer, suggested we could hit balls. I shrugged my shoulders and said, yeah if we had proper golf attire or clubs for that matter.

With zero hope of this happening, we strolled into

the pro shop. I quickly begin to tell them, “I publish a magazine and blah blah blah”. The gentleman in the pro shop stopped me in my tracks and said, “Hello, Mr. Walker.”

I was shocked. He knew who I was and from there they gave me the absolute best treatment.

To say the treated me like a VIP is an understatement. They treated us like family.

They invited us to hit balls on the driving range to kill time providing everything we needed including rental clubs, cart, tees and golf balls.

Keep in mind we were not wearing proper golf attire.

We were sporting blue jeans and oxford shirts. It was not a problem. Did I mention the perfect playlist of 80s hits playing while we practiced? Awesome.

About an hour later, the pro asks us if we want to go out on the course and play. My mouth dropped open again. He said the course was not crowded at all and we should play.

What began as a scheduling mishap had abruptly turned into an unexpectedly fantastic day. There we were, playing La Cantera on a Tuesday afternoon. We both realized just how good life can be at any moment.

I want to sincerely thank the fellas in the pro shop for an all-time great story and special thanks to the folks behind the scenes in the marketing department. I’m sure that culture of customer service permeates the resort. La Cantera showed us exceptional kindness and hospitality.

It was truly an unforgettable experience.

Kindness is wonderful to receive and even better to give.

2019 kicks off with another great issue. Texas is big and amazing. We take a few days in Big Bend Bend National Park and swing by Lajitas. It’s a destination not really in your backyard, but once you go, you’ll love it.

Enjoy. Be kind, rewind.

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

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/OnTheLinks Magazine

@otl_golf

PUBLISHER Sedric Walker

GOLF FEATURES EDITOR Carl Mickelson

EDITOR-IN-CHIEF Tony Dean

FEATURES EDITOR Richard Arebalo

ART DIRECTOR Leticia Galarza

TEACHING PROFESSIONALS Brech Spradley, Dave Pelz Buck Mayers

@otlgolf

otlgolf.com

PHOTOGRAPHERS Andrew Ferguson, Cedrick Whitfield CONTRIBUTING WRITERS Michelle Keller, Leslie Awdykowyz, Kelly Vohnn, Tara Lee Maloney Aleida Elwell

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. Š2018 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

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OTL / TAKE 3

BIG

BEND

STORY BY MICHELLE KELLER 14

FEBRUARY / MARCH 2019

When we go on vacation or mini-getaways, we typically plan with a specific destination in mind. Very rare is it that we have or make the time to visit hot spots along the way. When you visit Big Bend, you’ll have to throw out that archaic attitude and plan to maximize your time. From the Alpine region to McDonald’s observatory and the ever-mysterious Marfa lights, Big Bend is packed with plenty to do and see. Earning its name, the Big Bend is big on entertainment, dining, playing and staying.

ajitas’s Golf Resort is the place to stay. With a 27,000-acre resort along the Rio Grande, Black Jack’s Crossing was designed by golf superstar Lanny Wadkins, winner of the 1977 PGA Championship, eight-time member of the US Ryder Cup team (as well as 1995 team captain), and inductee into the World Golf Hall of Fame. Texas Outside ranked Black Jack’s Crossing the “Number One Resort Course in Texas”. Golfweek magazine named Black Jack’s the “Best New Course in Texas.” And since opening in 2012, the course also has been named the number-one “Best Golf Course You Can Play in Texas”

by the Dallas Morning News, number-one “Most Beautiful Course in Texas” by Golf Magazine and the number-four “Best Course You Can Play in Texas” also by Golfweek.

After a round of early golf, you’ll want to head out and take on the Big Bend. There is a lot of ground to cover and you don’t want to miss anything, so reserve a bird’s eye view of Big Bend with Rio Aviation tours. The unobstructed view of geology you will receive from above is incredible. Licensed to conduct tours over both the Big Bend National Park and Ranch State Park, flights can also be customized to fit your landmark wishes.

There are also five river canyons in Big Bend that offer opportunities to kayak, canoe or raft the Rio Grande. Unlike many rivers in our region, these are not difficult for beginning and intermediate paddlers at normal river flows. Guided tours are available that last anywhere from two hours to 10 days.

If you want to visit a small village in Mexico, you can do that here too. Boquillas is a small Mexican village that sits on the Eastern side of Big Bend National Park. There is an international port of entry to cross the Rio Grande. There is a row boat with a trained oarsman that is used for crossing. When the river is low, some people choose to wade across at their own risk. The landing is about a mile from the village and a local guide will accompany you into town by horse for gratuity.

O T L G O L F. C O M

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Once there, most people take a walkthrough town, where local handicrafts such as wire sculptures of scorpions, road runners, and lizards can be found. Embroidered textiles and quilts are also available at very reasonable prices. There are two local restaurants, Jose Falcon’s and Boquillas where you can dine overlooking the Rio Grande. Both restaurants offer fresh, simple but good food. Just remember to carry your passport and be back at the port before 6 p.m. to crossover.

Big Bend National Park is the highlight of the trip. This 800,000-acre national park contains three basic habitats: river, desert and mountains. It encompasses the largest protected area of the Chihuahua Desert in the U.S. Among the many options at the park, Mariscal is the most remote of the Park River Canyons. The only way to see it is by river. Reaching the put-in point at Talley requires over 30 miles of driving on rough dirt road, which is why it’s important to check the

weather before entering this desert backcountry. Difficult? It is indeed, but it is worth the effort and the wait once you’ve arrived.

Just west of Big Bend National Park, the Big Bend Ranch State Park offers an entirely different experience. The rugged volcanic landscapes cover 275,000 acres of managed wilderness.

Named for the vast curve of the Rio Grande, Big Bend has over one million acres of public land within these two parks and beyond that offer hiking, camping, river running, horseback riding, mountain biking, birding, jeep touring, and a plethora of sightseeing opportunities on paved and improved roads also.

When you start to see the dusk, how about seeing the stars? Take a trip to the McDonald Observatory, a research unit of The University of Austin, where you’ll find one of the world’s leading astronomical research centers. Located atop Mount Locke and Mount Fowlkes in the Davis Mountains the observatory is a partner in the forthcoming Giant Magellan Telescope, under construction in Chile. McDonald Observatory’s administrative offices are on the UT Austin campus. The Observatory works with the University’s Department of Astronomy on both research and teaching.

McDonald’s principal research telescopes

ET

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FEBRUARY / MARCH 2019

HA

N

TW

EE

DI

E

PH

OT

OG

RA

PH

Y

Ye l l o w a n d r e d w a v e d r o c k l a y e r s .

include among others, The Giant Magellan Telescope (GMT). Now under construction in Chile, the GMT is the first in a new generation of extremely large telescopes. Its seven mirrors will span 25 meters. UT Austin is a founding partner in the collaboration which includes several other U.S. universities and partner institutions from around the world. This telescope is expected to see first light in 2021 and be fully operational by 2024.

One of the world’s largest optical telescopes, the Hobby-Eberly Telescope (HET) was completed in 1997. The HET is optimized for

spectroscopy, the decoding of light from stars and galaxies to study their properties. This makes it ideal for searching for planets around other stars, as well as probing distant galaxies, exploding stars, black holes, and more.

Soon, the telescope will begin a major study of dark energy, the Hobby-Eberly Telescope Dark Energy Experiment (HETDEX). The HET is a joint project of The University of Texas at Austin, The Pennsylvania State University, Ludwig-Maximillian’s-Universität München, and Georg-August-Universität Göttingen.

McDonald Observatory also operates a

O T L G O L F. C O M

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the ever-mystical? The Marfa light phenomenon is within reach. Marfa lights, also known as the Marfa ghost lights, have been observed near U.S. Route 67 on Mitchell Flat east of Marfa, Texas. Onlookers have related them to paranormal phenomena such as ghosts and UFO’s.

Although scientific research suggests that most, if not all these mysterious lights are atmospheric reflections of automobile headlights and campfires.

There is a viewing station set up off Highway 67 outside of Marfa, from which the lights may be observed. Their appearance is said to be sporadic, but if your inner skeptic (or in my case, my inner-child) wants to know for sure, take a ride and see if you see these multicolored, basketball-sized, glowing orbs floating in the distance.

A big bend in the Rio Grande in Big Bend Nat i o n a l P a r k , Te x a s . T h e s a n d y l a n d o n t h e l e f t s i d e o f t h e p h o t o i s M ex i c o.

multi-faceted international public outreach program. At the on-site Frank N. Bash Visitors Center, outreach events include star parties, public tours, K-12 teacher and student activities, and more. McDonald also produces the StarDate radio program, StarDate magazine, the StarDate Online website, and special programs for hundreds of elementary and secondary teachers across the United States.

Interested in the unknown and

Historic Post Of fice in the Hot Springs Section o f B i g B e n d N a t i o n a l P a r k , Te x a s 18

FEBRUARY / MARCH 2019

2019

BMW

OTL / DRIVE FOR SHOW

X5

The 2019 BMW X5 is a new take on one of the world’s bestselling luxury sport utility vehicles. Considering the X5’s successful history BMW had to be confident tackling a nearly complete recreation of this fourth generation X5.

The increased global popularity of the SUV has motivated manufactures like BMW to invest in making sure this platform is well represented. That’s why the new X5 represents the best BMW has to offer.

The new X5 is equipped with the xDrive50i producing 456-hp and 479-lb-ft V-8 or xDrive40i with the 335-hp and 330 lb-ft I-6. These powerplants provide great acceleration and smooth highway cruising. This Luxury SUV is more than just a pretty face, it also has the guts to confidently take you on an off-road adventure. This optional off-road package has enhanced modes for snow, rocks, sand, and even gravel.

BMW redesigned the front kidney grill and adaptive LED headlights. Out back the rear

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lights wrap around the body for a more complete day or night lighting experience.

Another modern-day feature is the Extended Traffic Jam Assistant that provides hands-free driving at up to 37 mph while a camera monitors your eyes and tells you to take over the wheel if you don’t pay attention to the road.

There is also a cross-traffic alert system that will adjust to changes in speed limits. And how about the parking assistance that memorizes how you drove into a spot so it can efficiently steer you back out, Wow! The xDrive40i starts around $60k and you can get into the xDrive50i starting in the mid $70k range. For anyone looking for an allaround luxury SUV that offers good looks, a solid performance history and the latest in technology then the 2019 BMW X5 should be on the top of the list for a test drive.

DRIVERSIDE VEHICLE REVIEWS

OTL / PUTT FOR DOUGH

LET’S TALK ABOUT THE “B” WORD…

BUDGETING STORY BY JIM KERR, CFP®, EA, CLU®

Learning how to budget can be the key to financial success regardless of your income. It can also be confusing and overwhelming. There are many personal finance programs available that can help you track your spending. Unfortunately, most of these programs are backward-looking rather than forward-looking. This means they can only tell you after the fact that you’ve blown your budget, not before.

A system that allows forward-looking budgeting is envelope budgeting. In its purest form, each paycheck is cashed and distributed into multiple envelopes, each labelled with an expense category such as “rent”, “groceries”, “dining out”, etc. When one envelope is empty, you don’t purchase anything more in that category until the next time you are paid. Envelope budgeting is forward-looking in that it provides a hard stop, telling you immediately to stop spending in a category when that envelope is empty. Of course, these days most transactions are not cash, so envelope budgeting done this way is not practical for most people.

Thankfully, there are a few smartphone apps that give you the ability to budget the “envelope way” without using all cash. GoodBudget (www.goodbudget.com) is one my wife and I have used for years. Almost all of our spending is through credit cards and electronic bill pay, and by utilizing GoodBudget we are able to categorize our transactions in various virtual envelopes. GoodBudget can download transactions from your bank and credit card companies, but for us it works best we enter each transaction manually. In that way, it is always up-to-date, and categorized to the correct envelope. It only takes a few seconds to enter each transaction, and with a little practice, can fit right in to your routine after every purchase. Recurring transactions such as mortgage payments and insurance premiums can be set to happen automatically.

There is another app called YNAB (www.youneedabudget.com) that appears similar to GoodBudget. I’ve read good reviews about YNAB, and have friends who are using it with great success.

For people who are not as tech-savvy, or who just don’t want to maintain a budget through a smart phone app, there is an ingeniously simple budgeting system based on a bucket budgeting strategy. First Step Cash Management (www.firststepcashmanagement.com) divides budgeting into the following three buckets:

• Static Bucket: This is what is spent, on a monthly basis, to cover ongoing fixed expenses that occur each month, like rent or mortgage payments, utilities, and gym membership fees. The static bucket also includes debt commitments such as car payments or paying off existing credit card debt.

• Control Bucket: This is what is typically spent, on weekly basis, for your lifestyle expenses such as gas, groceries, eating out, entertainment, and recreation.

• Dynamic Bucket: This is what is saved on a regular basis. This includes savings set aside to protect yourself from the unexpected, savings to fund future events and special occasions and savings to achieve your short, intermediate and long-term goals.

The First Step Cash Management system shows you how to use multiple bank accounts and automatic transfers each month to fund your various goals. You don’t have to enter transaction into a program or app. It also teaches you how to pay yourself a weekly allowance for your Control Bucket expenses. This gives you the freedom to spend your allowance anyway you want, knowing your other bills and goals are taken care of.

Currently, the First Step Cash Management system is available through various financial advisors and financial coaches across the United States.

No matter what method you choose, an effective budgeting system is an important and powerful tool in achieving your financial goals.

O T L G O L F. C O M

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OTL / MIND GAME

Effective Practice

What does it mean?

STORY BY BRECH SPRADLEY, PGA DIRECTOR OF INSTRUCTION BARTON CREEK GOLF ACADEMY

Through my experience as a coach I would say that the majority of people I see who come to the Academy are not quite clear on what effective practice means. Effective practice is different for everyone and its crucially important to know what it means so you can become the golfer you want to be. There are many factors such as time, practice facility access, personality, and any coaching you are receiving.

There has been much research over the years of the 10,000 hour rule of deliberate practice to become an expert in a particular sport. Much of the current research is suggesting that golf may even be more like 15,000-17,000 hours. This means to become a world class golfer, you need to practice/play three to five hours per day for 10 years or longer. In order to achieve YOUR peak performance you need to find the right amount of practice for you. Lets consider three types of practice…under practice, ideal practice, and over practice.

Under practice would consist of too few of hours coaching and uncertain expectations.

There are generally not defined practice goals and normally there is too much of a social component to it. Practice is not structured and doesn’t have defined purposes. When the golfer plays well there is almost a sense of undeserving. The players touch around the greens is generally poor and the timing in the swing will tend to be in-

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consistent. There is an overall low performance confidence.

Ideal Practice has a purpose and matches the goals of the player. It keeps everyday life and golf in balance. We will have better touch, timing and feel for shots. There is a more ideal blend between mechanics and feel. We reduce the risk of injury and are generally more rested for our important round or competition. It is very important for the player to have clear cut goals so the practice and expectations can match up.

As an example, I teach many competitive junior players who go on to play at big Division 1 schools and have aspirations of playing professionally. When a junior comes to me for the first time because they want to take it to the next level in order to play high school and college golf it is important for him/her, their parents, and me to know what their goals are. I ask them “on a scale of one to ten give me a number that you think you are. One would be they only play golf because their parents want them to and they are pleasing them. A ten would be they want to play at the highest level in game as a professional someday.

A six as example would be they want to play decent high school golf and maybe play college golf.

Some know right away and some may not and that’s ok, but we need to start somewhere. The point is that through this exploration we all get on the same page and can set appropriate prac-

tice goals as to what it takes for them to achieve their goals.

Over Practice can be a problem. I see it more with the competitive players, but many golfers fall into this trap at times. Over practice can be too many hours on the range trying to “find it”. Practice may not fit the personality.

Practice can sometimes become overly structured and too mechanical. Life off the course can get railroaded and out of balance because golf becomes where we find too much of our self- worth. Our expectations get too high and we lose sight of the process. Golfers who over practice will experience fatigue and burnout and are more prone to overuse injuries. They practice too many hours and become too reliant on their coach. They get wrapped up too much in the technical aspects of the game don’t allow creativity to flow enough.

My advice to you to maximize practice is to keep a written journal, so you can write down mechanics, feels, thoughts, and important selfdiscovery findings as you practice or after a round of golf. It is easy to forget certain feelings or swing thoughts that have worked. Identify and define strategies for strengthening your weaknesses. People tend to put more practice time on what they are already pretty good at and not put enough attention to their weaknesses.

One thing I would recommend to everyone

is keep detailed stats on your game if your serious about improving. There are great softwares such as Shot by Shot, Decade, Arccos, and Golfstat that you can you to use to analyze your game and compare all areas of golf to certain handicap benchmarks. Playing professionals have it done for them. They know where they need more deliberate practice or else they aren’t making money and keeping their card. You absolutely need to know where to focus your practice and not guess.

I will wrap this up by saying practice comes in many forms and there is an ideal practice for you based on your goals. Certainly not everyone plays golf for the same reasons or has a great deal of time to devote. But start with a practice plan of improvement and write it down. This is probably something you want to explore with a good coach’s oversight.

But, for now go out and practice the important three areas to get really good….they are the driver, wedges, and putter. You need to be more consistent with a shot shape with the driver to hit more fairways and avoid penalty shots. You need to make sure you can hit virtually every green with a wedge in your hand. No two wedge shots on a hole! You also need to make most every putt inside 4 feet. Obviously there is much more to the game, but start there. The best players in the world have mastered these clubs better than most!

O T L G O L F. C O M

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OTL / TIPS

Will you putt with the flagstick in?

STORY BY BY DAVE PELZ

ou’ve seen Bryson DeChambeau make a major statement on the PGA TOUR by putting with the flagstick in during PGA TOUR events. I know, you’ve probably played golf your entire life putting with the flag out and this just looks weird. However, you may want to consider trying pin-in putting if you value scoring.

Let’s explain the rules change by the USGA. Golfers will now have three options when putting in 2019: Remove the pin completely, have someone tend the pin, or leave the pin in and unattended.

If your putt hits the pin in the third scenario, there’s no penalty (formerly two strokes or loss of hole).

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Before you decide how you want to putt, let’s review some facts: 1. Assuming the pin is securely in place, standing vertical and not swaying in the wind, the hole is 4.25” wide.

2. The diameter of a standard flagstick is 0.5” (some pins taper to ¾” and even 1” above the hole).

3. If you look at the space left for a golf ball, the 2.125” half-hole minus the 0.25” half-pin, leaves 1.875” between the cup edge and the pin.

4. Golf balls are 1.68” in diameter. This leaves a .195”-gap of open space for the ball to fit into the hole with the flagstick in place.

This doesn’t sound like much space, especially if the pin is leaning slightly toward the golfer. This effect, however, has been tested, and my studies show conclusively that you should putt with the pin in!

I conducted my original Pin In/Pin Out test in 1990, and published the results in the December issue of GOLF Magazine. The testing was performed with a special putting device built to roll putts accurately aimed with a laser—and a true, pure roll—from two feet away. We rolled putts at different speeds hitting different parts of the pin on flat, uphill and downhill sloping greens. The test results were conclusive: You will hole a higher percentage of putts when you leave the flagstick in.

The reason for this effect is that a significant amount of energy is lost from a putt’s speed when the ball hits a fiberglass flagstick. The speed-loss enables gravity to pull the slower moving ball down into the hole more often.

Even though balls have changed since my testing, holes and flagsticks have not, and the “energy-loss” effect will still win the day.

To make you feel better about leaving the pin in, think about how many long putts and chips you’ve seen crash into the pin and still stay in the hole. If you’re watching golf on TV, you’ve also seen several shots fly into the hole directly from the fairway and stay in.

For your own good, test this new rule for yourself.

Putt 12 balls from a three-foot circle all the way around the hole. Do the same drill for six-foot putts. Repeat this drill 10 times on 10 different days, and keep tab of your results.

Send me your results to askpelz@pelzgolf.com.

Whether or not this test makes a believer of you, you will have forced yourself to practice your putting, putting you a solid step ahead of your foursome.

O T L G O L F. C O M

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GET SHAFTED! A Guide to Finding the Right Shaft for Your Game STORY BY LEONARD FINKEL

Think you know a lot about golf shafts? Think again! Did you know there are no standards for shaft flex? It can mean something different for every manufacturer. Playability tolerances in each category of stiff or regular are vast! To understand this better, I spoke with several shaft industry leaders: Fujikura’s VP of Sales Chad Embrey; Victor Afable, CEO of VA Composites; Gawain Robertson, President of ACCRA/True Temper Plus; and Nick Sherburne, co-founder of Club Champion.

“The industry taught us the club head is the engine of the golf club because that’s “what hits the ball”, but the shaft is far more important.” Sherburne says.

“With thousands of shaft options and no industry ‘flex’ standards, it’s nearly impossible for golfers to find the shaft that performs best for them without professional help. It’s important to find a skilled fitter with a launch monitor to find the right shaft to maximize your performance.”

Sherburne considers Club Champion to be the #1 premium club fitter, builder and retailer of the best brands in golf. Their master fitters and builders are unrivaled experts whose approach is unbiased, where no specific vendor is promoted. The only goal is to find the best combination of components to lower your scores.

Club Champion offers over 35,000 hittable shaft and head combinations, making Sherburne an expert on this topic.

According to Robertson, “terms like stiff or regular flex are so generalized, they essentially mean nothing.

Different sections of the shaft can be totally different flexes.” Manufacturers design shafts for three different sections; 1) butt (the grip end), 2) midsection and 3) tip sections. They can produce shafts that are soft in the middle, stiff at the tip, and medium in the butt or any combination imaginable. Robertson adds, “Club fitters understand the profiles of shafts. If a player needs something with a softer tip section and a stiffer

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butt section, they know which shaft has that profile.

Club Champion’s understanding of how to fit golfers is an integral part of any club being successful in a player’s hands. “

Embrey adds, “Flex specifications are impacted by torque - a misunderstood shaft specification. Many golfers believe lower torque means better shafts, which is not necessarily true. Seasoned fitters will often choose a higher torque shaft for smoother, slower swingers to help get the ball up in the air faster and create spin. Lower torque is better for players that swing aggressively.”

Afable believes custom fitting is very important. “Shafts with various weights and flexes react differently to individual heads. Some retail stores sell shafts off a wall. The problem is they may or may not be the right shaft for you.

Furthermore, the builder who installs the shaft may not know how to trim it correctly which is where things can go wrong. It is essential to find a highly skilled fitter, like Club Champion, who understand the difference and are trained to properly fit and install shafts.”

There is an enormous difference between club manufacturers’ stock shafts and higher-end, aftermarket models Tour professionals play. Typically, cheaper shafts are made from lower grade materials. They’re manufactured in larger quantities in places like Mexico and Vietnam, which often means watered down tolerances. Exotic materials from Japan maintain very tight tolerances, not only for weight or flex, but straightness and roundness of the shaft. When a shaft is not rolled or manufactured properly, there will be gaps within the layers of graphite, which can really affect performance. Embrey adds, “Mostly, OEM shafts do what they’re intended to do, but

they’re not designed to dial players in.”

Club Champion uses a unique coupling system allowing golfers to hit any combination of heads and shafts.

They find combinations that solve a golfer’s problems.

Most fitters use club carts provided by club manufacturers, however, they are unable to mix-and-match across carts to determine the ideal combination. Club Champion offers hundreds of shafts, many not available through most other fitters and retailers.

Club Champion delivers a Tour-quality fitting producing longer, more accurate shots with a nearly 100% satisfaction rate. Whether looking to buy new clubs or just fix your current set, a premium club fitting is the answer.

Many assume that premium fitting is only for great golfers, but a 2017 Golf Magazine fitting study found that high handicappers improved even more dramatically.

With more than 50 locations across the country and 30 more expected to open in 2019, Club Champion is ready to improve your game. Don’t just buy clubs, buy guaranteed improvement. For more information visit clubchampiongolf.com or call 888-842-1370.

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Inspired by Chef Andrew Weissman STORY BY RICHARD AREBALO FEATURES EDITOR / OTL MAGAZINE

The old saying that “God is in the details” has been referenced to everything from architecture to computer programming, however, most recently I found it applied perfectly to my experience at San Antonio’s fine dining restaurant Signature.

ocated on one of the highest hills in the northwest part of the city; this beautiful venue is the prestige offering of La Cantera Resort & Spa and celebrated Chef Andrew Weissman.

The restaurant, which opened in November of 2016, is located in what was the original golf academy on the property. It underwent a complete renovation by San Antonio’s Dado Group which ultimately garnered a Builders industry award for its beautiful rehabilitation of space.

The building kept many elements of the original King Ranch inspired design of white walls and red tile roofs but incorporated modern elements in parts of the façade punctuated by many iron paned windows and French doors.

Though the exterior is crisp with little over-

all embellishment, the interiors designed by Jill Giles are sumptuous and warm with the absolute feeling described by the resort as “South Texas meets the South of France.”

The restaurant is filled with beautiful details; antique French sofas, carpets, antique and custom-made wood furniture, and even a massive French stone fireplace dating from the 1880s.

The walls are decorated with sconces, antique paintings and French country touches like vintage trays, weathered bread boards, and even an impressive stuffed pheasant.

Texas-centric touches are also everywhere in the restaurant; from the wide plank floors reclaimed from the famed Joske’s department store to tables made from wood sourced from shuttered oilfield installations. The latter having every appearance of just being made of exotic wood.

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As you walk into the restaurant, the space transitions from tall hewed wood columns and massive beams to a lighter dining space with dark rafters and large circular iron chandeliers.

At the far end of the room, just past the very impressive display of French copper pots is a decidedly modern open kitchen gleaming with custom-built cooking equipment and featuring a much-used rotisserie, and wood-burning oven.

The evening started with a very brief stop in the comfortable waiting area with easy access to a beautiful zinc bar.

A wide selection of cocktails is available and prepared by bartenders that somehow look elegant in their shaker technique. As I walked past them at one point in the evening, it reminded me of a scene from a movie.

Our dinner started with an Andrew Weissman signature touch; as we were seated, napkins placed neatly on our laps, a large antique silver tray stunningly layered with slices of; grapefruit, orange, lemon, lime, cucumber, and mint leaves was offered simply for our water glasses. This little gesture sends a clear message; a beautiful meal is to follow.

Chef Weissman and Executive chef Laurent Rea change the menu seasonally. Our winter menu leaned wonderfully

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French with many selections featuring truffles, foie gras, morels, pheasant and venison. In classic French country fashion, the chefs take advantage of a small garden in the back of the property for the occasional garnish of herbs or beautiful little carrots.

Service at the restaurant is smooth and discreet.

General manager Michael McClellan, formerly of ‘Supper’ at the Hotel Emma heads a team of very professional, yet friendly staff. Wait staff, sommeliers and even food runners have a uniformly welcoming feel for diners.

The only real difficulty truly is limiting choices from some many possibilities. If a course choice was not difficult enough, Signature’s wine cellar managed by Sommelier Adam Spencer was awarded a ‘Best of Award of Excellence’ by Wine Spectator Magazine for 2018. The twenty-two hundred bottle cellar features over 365 labels most ranging from forty dollars to about three hundred dollars with some very special bottles like the coveted Domaine de la Romanée-Conti at closer to four thousand. The cellar features a broad selection of wines from around the world but has a particular strength in Burgundy, Champagne, the Rhône valley, and California.

Happily, the restaurant also features some fifty labels by the glass. With judicious use of a Coravin wine preservation system, some prestige options like Henriot and Billecart-Salmon Champagnes, Premier Cru Sauternes and some very fine Bordeaux selections are impressively available.

Our first taste for the evening was an amuse bouche consisting of a fried potato chip topped with diced prawn and garnished with tobiko (flying fish roe). It was delicious, beautifully fresh, with just a hint of brine. It was only made better by the cold Henriot Champagne we chose to start the meal.

For our appetizer course, we chose four very different items. The charcuterie board came first.

16401 La Cantera Pkwy, San Antonio, TX 78256 (210) 247-0176 Sunday: 10:30am-2pm & 5:30pm-9pm Monday: Closed Tuesday – Friday: 4:30pm-10pm Saturday: 5:30pm-10pm

Various selections of house-cured meats; delicate pork lomo, spicy soppressata, and an incredible duck prosciutto were served with pickles, olives, traditional grainy mustard, and a small sliced baguette.

The appetizer portion of lobster risotto that followed was flavorful and exceptionally well prepared as was the Crispy Texas Prawns wrapped in brick dough and served with a very memorable orange, garlic glaze.

Without a doubt, the star of the evening was the brilliant Foie Gras Terrine; a generous slab of buttery foie gras served with a phenomenal diced pear confit, a small dome of shaved black truffle, and warm brioche. Every bite made you close your eyes. The terrine was paired perfectly with a glass of 2007 Chateau Suduiraut Sauternes which had just enough acidity to balance the honeyed botrytis notes of the wine.

Our mains were again varied – I chose a traditional Tenderloin Rossini which was served with a rich, Perigueux sauce flavored with black truffles and accompanied by a side of velvety potato mousseline.

The addition of fresh, seared foie gras was perhaps gilding the lily, but it made the tender steak that much more flavorful. Our Sommelier Sabrina’s suggestion of a 2011 Les Tourelles de Longueville was polished and perfect.

Although my dinner companions’ large Ribeye was served with a good green peppercorn/cognac demiglace, my Perigueux sauce was a hit with that as well.

The third entrée was something that I hope to have before the menu changes again. The dish was composed of roasted pheasant served with sautéed morels and a light sherry cream sauce, to the side was a small chicken and pheasant ballotine and in the center, a small horn of rolled pappardelle. It was beautiful, and the small bite I was able to negotiate was fantastic.

As filling and complete as this meal was, we were each treated to a small scoop of strawberry balsamic sorbet as a palate cleanser.

Luckily, and as is my preference, desserts were of a manageable size. My favorite was the small tartlet composed of vanilla/raspberry flavored mascarpone and delicate layers of sablé Breton, lovely little French butter cookies with a nutty brown-butter taste.

As a final offering and mercifully in absolute miniature was a beautiful assortment of mignardise; a tiny Earl Gray macaron, a sugar rolled cube of Raspberry Gelée, a marble-sized chocolate truffle, a tiny lemon and single-blueberry napoleon, and lastly, a mote of red velvet cake shaped like a tiny brioche topped with whipped cream.

Most fine restaurants ultimately supply great food; the very best ones supply great memories.

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Paradise Resort Awaits in Your Backyard STORY BY MICHELLE KELLER

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We spend a lot of time planning vacations from our ever-busy lives, reading about them and talking about them.

Often, we put so much thought into the itinerary that we need a vacation from the vacation. Health experts agree that the idea is to get away from stress not create more.

Let’s talk about creating an on-site resort themed backyard where we can relax at any time within a minute’s reach. One where the swimming pool is adjacent to the hot tub, which is a few steps away from the outdoor culinary space near the firepit. Do I have your ear yet?

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Before you say no Ward, let’s look at the pros and cons together. Firstly, and at the top of our list: convenience, convenience and guess what? Convenience. Going to Lake Travis or Barton Springs is a fabulous quick getaway, but you can’t go there every day.

When you have a backyard resort, you’re investing in your property along with your emotional well-being, the family and your social life. Did I mention the health/exercise benefits? The kids are bored, now they won’t be. Don’t feel like stopping at the gym? Relax, you’ve got everything you need to work those glutes as well as get a high-quality cardiovascular workout while entertaining and keeping an eye on the kids.

For the hard facts, we called on the experts in the Austin and surrounding areas.

Todd and Michelle Carnes saw a need to offer their customers the opportunity to get one-stop-shopping. Besides building quality homes, they offer swimming pools, spas and hot tubes along with outdoor additions, landscaping, fireplaces, fire pits, pergolas and kitchens. They added Paradise Oasis Pools to their business to assist in helping their customers build the backyard

oasis of their dreams.

We asked the Carnes about the difference in a standard swimming pool and a custom or Oasis swimming pool. Michelle said, “A standard pool is typically a free form pool with little or no features. A custom pool is designed with different options the customer wants. Those that desire a custom pool are usually looking for amenities to add to it so that they can have that resort feeling. There are many things we offer to achieve that for them including fire bowls, water bowls, scuppers, grotto’s, waterfalls, slides and much more.”

When asked about the emotional and financial value of adding a pool, the Carnes’ said the value of not only spending time with your family and friends increases, but the amount of time you will spend in your home will too. “Being at home, enjoying your home is even more valuable than before once you add a swimming pool,” Michelle added. “The financial gain is that over time the value of the pool will increase due to newer pools price increases.

Years later if you’ve bought a home with an existing pool, the cost to remodel would be significantly cheaper than building a brand-new pool.”

Todd added, “When we meet with customers for the first time, we discuss and compare the cost of vacations with the cost of adding a swimming pool. The average family of four will spend $4800.00 per year on vacations. Usually families will take less vacations once they have a pool because now, they have their own backyard vacation that brings them so much joy. We have yet to have a customer say they regret installing a pool.”

From the maintenance standpoint, guess what? The rules have changed. “You can spend a little more money upfront by upgrading to a pool cleaning system and it will do the work for you,” Michelle explained. “The new operating systems have taken the strain out of having a pool. You don’t have to dig leaves out, it’s done for you.” Technology has improved, and the control is at your fingertips. “We offer an app-based operating system that controls pumps, lights, heaters and floor cleaning systems. You can check and do everything

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from you phone now,” Todd added.

Oasis Pools offers landscape architect and a pool designer, in house. Todd has 19 years of construction experience and strives to help customers make educated decisions. Michelle is the selection coordinator. She loves meeting with customers and puts a lot of effort into making the process a fun experience. “Building a pool and an outdoor living area is about spending quality time with your family, friends and enjoying your home, and the creation process should be exciting,” she explained.

Colder weather won’t affect your backyard resort if you add the right ingredients. An outdoor fireplace or firepit is a fabulous addition to any outdoor space. Gathering around a campfire is as traditional as Texas barbecue. With a firepit, those memories can be made right in your own backyard.

“With automated features, there are limitless possibilities for firepit and fireplace designs and materials,” Todd explained. “Whatever the customer can envision, we can build.”

While you may not be able to use the pool as

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much in colder weather, that hot tub won’t be a second thought. Designed to bring the ultimate in comfort, therapy, and convenience, turn on your jets without having to leave your seat, and enjoy a luxurious hydrotherapy massage that targets the most common aching muscles. “From quality and design to innovation and power, every single aspect of designing the hot tub has been refined so that the experience is nothing but extraordinary,” Michelle said.

Adding a culinary space gives you room to entertain while you cook, not the other way around.

“Devoting an area of your outdoor living space to culinary endeavors is smart,” Michelle explained.

“You won’t have to disrupt activities by constantly going back and forth from the house to prepare/ cook food.”

All your backyard resort dreams can come true with the right amount of planning, expert advice and educated buying. You’ll not only add value to your property, you’ll add years to your overall health in relaxation and stress-free zoning.

ESCAPISM MEETS LUXURY IN LAJITAS STORY BY CARL MICKELSON

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There’s “getting away from it all,” and then there’s Lajitas Golf Resort and Spa. Nestled along the Rio Grande River near the Mexico border, between Big Bend National Park and Big Bend State Park, this luxury golf destination offers “bucket list” golf in a setting that has to be seen to be believed.

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Just how far is this oasis from the rest of any densely-populated areas? Texans, who generally aren’t the least bit fainthearted about road trips, consider the tiny, artsy town of Marfa the southwestern edge of Texan civilization. Lajitas is a two-hour drive south of Marfa, okay? We’re talking maximum escapism.

Due to the remoteness of the resort, Lajitas is serviced by the Lajitas International Airport, a private airport with a 5,000 ft (1,500 m) asphalt runway. Reaching Lajitas is now a little easier thanks to the availability of direct charter flights from Dallas and Houston. According to www.lajitasgolfresort.com, “care-free travel” to the famed resort is available from Dallas Love Field – FBO Landmark Air and Houston Hobby via MillionAir FBO. The star-attraction at Lajitas is Black Jack’s Crossing, the 18-hole Lanny Wadkins design where shots must traverse through canyons, carry rugged native desert and even the Rio Grande River makes an appearance (first in view from tee at the drivable par-4 14th and forming an imposing border left of the four closing holes).

The mind-blowing 7,413-yard, par-72 layout, consistently ranked as one of the Best Courses You Can Play in Texas by top golf publications and the Dallas Morning News, is named in honor of U.S. Army General John “Black Jack” Pershing who chased Pancho Villa around these parts a century ago. Lined in lush Platinum Paspalum grass, Black Jack’s Crossing’s fairways are generous but the generosity runs out should you spray a shot into the native desert scrub or the rocky mountain edges that frame the property.

It’s difficult to discuss the setting and dramatic character of this layout without dipping into hyperbole. Black Jack’s Crossing literally has a dozen holes that would be considered “signature holes” on any other golf course. You’d think after working on the routing and becoming extremely familiar with the site, Watkins would be desensitized to its raw beauty, but even he remains amazed at the extreme shot values and postcard-worthy appeal of Black Jack’s Crossing. “Some of these tee shots, you just go, ‘Wow!’” says Wadkins. “On hole four, it’s ‘Holy smokes.’ Then five is better than four and six is better than five, and it just keeps going.”

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With swooping drops in elevation on many holes, you’ll find you won’t need to pull driver on every hole, but you will want to take a “target golf” approach.

A challenging collection of arrestingly-scenic par 3s stands out along with towering par 5s on the front nine.

One of the most strategic holes is the par-4 sixth which demands a well-placed tee ball that carries a ravine meandering diagonally from the tee to the right edge of the fairway. Your approach to the well-guarded, two-tiered green most negotiate a creek and testy winds.

From the back tees, the fourth and eighth holes

both stretch to more than 600 yards, but three wellpositioned shots can still yield birdies.

The 27,000-acre resort is a one-of-a-kind hideout, showcasing the ruggedness of the outdoors as well as the world-class Agave Spa and a variety of attractive recreational and dining amenities.

Beyond the stunning golf, there is plenty of adventure to be experienced at Lajitas. From ziplining, hunting and mountain biking tours to wildflower hikes, and interpretive fossil explorations through a where dinosaurs are said to have roamed, there’s an outdoor adventure for every taste.

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You may also discover equestrian, shooting and, true to the “Wild West” Big Bend experience. If you want a true trip back in time, expert guides can lead you on horseback trail or on an actual cattle drive. To get in touch with your inner Wyatt Earp, experience a Cowboy Action Shoot or fire shotguns at the resort’s five-stand range.

Lajitas offers business groups expansive meeting opportunities, coupling 6,000 sq ft of indoor gathering space with 15,000 sq ft of outdoor “event” area. Lajitas’ famous watering hole, the Thirsty Goat Saloon is a bucket-list gathering place for recapping rounds and easing gently into the desert night. Named after Lajitas’ one-time mayor, a beer-drinking goat name Clay Henry III, this tavern is a must-visit on a trip to Lajitas.

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Dining- and the impeccable service- are first-rate at Lajitas. Candelillia Café offers an array of TexMex delights along with steaks and seasonal specialties. Grab quality grub to go at the Lajitas Mercado and General Store Deli.

If you get the chance, a trip to Lajitas is well-worth taking. There just isn’t a setting like it anywhere else in Texas. Primitive landscapes revealing centuries of unrelenting and unspoiled nature envelop posh oasis where Southern hospitality is spoken with a decidedly Mexican accent. If you get the chance, get there. By air, by car or by sheer force of will, you’ll discover one of the most unique and rewarding destinations in this part of the country. www.lajitasgolfresort.com

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Southwestern Elegance STORY BY LESLIE AWDYKOWYZ

Rosewood Inn of the Anasazi, a Santa Fe luxury hotel celebrating the spirit of the Southwest, offers guests an elegant modern take on pueblo life. Rosewood Inn of the Anasazi has been called one of the best hotels in Santa Fe by travel organizations and magazines. Located in the heart of the city, this boutique hotel fuses Southwestern style with fivestar elegance and service.

n intimate world-class retreat, Rosewood Inn of the Anasazi celebrates the enduring creative spirit and traditions of the region’s early Native Americans, the city’s rich cultural heritage as an early Spanish establishment and its ongoing legacy as an artist colony. The name and interiors of this Santa Fe boutique hotel pay homage to the area’s native Anasazi tribe, while the handcrafted textiles, paintings, carvings and baskets that make up the hotel’s extensive art collection are a vivid blend of Native, Hispanic and Anglo influences. With the city’s historic

plaza just steps from the hotel doors, and popular destinations like Canyon Road, Taos and Bandelier National Park within driving distance, this sterling example of Santa Fe luxury hotels offers guests an experience that is uniquely New Mexican.

Rosewood Inn of the Anasazi offers travelers seeking to make the most of their vacations in New Mexico the opportunity to stay at one of the premier luxury hotels in Santa Fe, with easy access to the city’s famous art galleries and museums, as well as nearby destinations such as Taos and Bandelier National Park.

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On the main floor of the hotel, the Library houses a generous collection of books on Southwestern art, history and culture for guests interested in learning more about Santa Fe. It also serves as a boardroom for corporate retreats, meetings and private dining.

Rosewood properties are no stranger to receiving recognition for their superb quality, design and service. Since 2007, this Santa Fe inn has consistently been recognized as one of the premier luxury hotels in New Mexico and a top destination worldwide by leading travel organizations and magazines, including Condé Nast Traveler, Forbes and AAA. Eclectic dining options are offered at the popular Anasazi Restaurant, including 38-seat dining room offering guests an intimate dining experience with a sophisticated design featuring leather and linen chairs complementing the natural wood tables. The cuisine is inspired

by Santa Fe’s rich culture and culinary history, fusing old world techniques with modern innovative recipes and thoughtful menu creation.

Executive Chef, Peter O’Brien’s menus embrace the Inn’s Southwestern and Native heritage. Consistently changing and adapting to reflect the freshest, most seasonal ingredients.

The Anasazi Restaurant celebrates the creative spirit of Santa Fe, offering guests a comfort-

able dining experience with sophisticated but approachable dishes.

For a more relaxed experience, come and relax on the Patio, where you can dine al fresco and enjoy the rhythm of the nearby historic downtown Santa Fe Plaza. The Patio is open seasonally from May through October and throughout the holiday season.

Stay a while and sip on some wine while enjoying the rustic scenery. Offering private space for up to 12 guests, The Wine Cellar is available for private Executive Retreats or private candlelit dinners. Each can be accommodated at the room’s large wooden table amongst the hotel’s fine wine collection.

While on holiday at the Inn take time to refresh and rejuvenate with an in-room massage and aromatherapy treatment. Massage and aromatherapy have both been shown to reduce stress and boost immunities, making an in-room treatment an ideal solution to alleviate the stresses of travel. Take advantage of these luxurious services to fully enjoy and experience the Rosewood Inn of the Anasazi.

Regardless of your style of vacationing, if you prefer to spend time outdoors hiking and experiencing new culture, or staying in and getting pampered, the Rosewood Inn of the Anasazi offers it all and will not disappoint.

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OTL / SPECIAL TIPS

SPEED & POWER Part 2

STORY BY BUCK MAYERS

In the previous article, Speed vs Power, you learned about the differences in the principles of energy and forces. The smaller muscles will initiate speed and bigger muscles maximize power. It is critical to understand - the inside moves the outside - in all stick sports. Ben Hogan said, “the action of the arms are motivated by the movements of the body, and the hands consciously do nothing but maintain a firm grip on the club”. In other words, speed in golf is the result of the transfer of energy from the rotational center (the body/inside), moving the outside (the hands/arms).

I recently attended a Mach 3 Speed Training workshop with Mike Romatowski and the experience confirmed my belief that by focusing entirely on speed training, the brain clutter in regards to improving the club face, club path, angle of attack, and the centeredness of contact all disappeared. Speed training absolutely improves the kinematics/sequence patterns in every golfer. Quote: “Allow greater speed to create your mechanics, not the other way around.

Golf speed training is non-technical. Bogging down in the intricacies of swing technique is

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like letting the air out of the tires on a dragster.

There are two components that universally help all golfers swing faster: 1. Set up in a dynamic, athletic, and balanced posture and 2. Create the most speed past the ball. This intention spawns the technique, not vice versa! “ Mike Romatowski This very simple and tested concept has improved hundreds of golfers, including over 60 of my clients in only one session in just 30 days. Regardless of age or level of player, we see gains of 3 to 15 mph or 10 to 30 yards of distance increase. Many golfers and coaches question whether getting faster compromises accuracy and solidity of the strike. Speed optimizes efficiency and efficiency promotes better accuracy. The only way you can screw this up is by stubbornly clinging to the notion that by over intellectualizing your mechanics, you will create more speed. This is pseudoscience.

Learn and train speed & power first with a certified specialist and the use of tools that promote learning and feel with less clutter. Posture and destination are the main components for success!

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

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OTL / ON YOUR GAME

Inside Roma Craft Tobac Cigars A Conversation with Michael Rosales STORY BY TARA LEE MALONEY

I love smoking cigars while having conversations at a cigar lounge. That describes my time with Michael Rosales of Roma Craft Tobac Cigars. On a normal weekday, at an unremarkable building in North Austin, Texas, I found him at the world headquarters for his cigar brand. He invited me into an amazing space that was as perfectly appointed as the outside was nondescript. We lit up a Wunder/Lust cigar and started talking. I want to thank Michael for being a great host and for being so open.

How did you create the name Roma Craft Tobac?

It is the first two letters of my last name Rosales and my partner’s last name Martin. We have a very traditional way of making cigars which emphasizes craftsmanship. We wanted a product that could stand on its own.

How do you decide what blends make it to market?

There are a lot of cigar manufacturers who come up with the branding and then build the cigar around it. We start with the cigar first. If we like the cigar and keep going back to it over and over again then we make it. Originally, we made enough for us to smoke and we would share the rest.

How did you come up with the names for your

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cigars?

In the early days of 2010 when we started making the CroMagnon, my partner had a man cave, so the name came from that. It is a stout cigar and I knew there was a market for this cigar. Aquitaine is the region of France where they found the first Cro-Magnon skull.

Both of the CroMagnon and Aquitaine share the same names across the board because they are the same cigar.

The CroMagnon has Connecticut Broadleaf wrapper and the CroMagnon Aquitaine has an Ecuadorian Habano Ligero wrapper and then underneath you have the six to seven sizes. We decided we would make the box using a really tight font from Indiana Jones.

The Intemperance line came because we wanted to

come up with a cigar that spoke to the changes we were facing in taxes and the way you can get cigars. Back in the twenties there was a church movement to ban alcohol. There was a Tree of Intemperance in the middle of town, if you abstained then your tree was fruitful, but if you did not abstain then your tree’s fruit would be bad. The Intemperance Cigar, Ecuadorian Connecticut, would represent the 18th amendment starting the ban and the 21st amendment repealing the ban. This is our way to remind people that we have been down this road before with alcohol and it did not work and it won’t work this time.

The Neanderthal came a few years later. It is a full body, strong cigar that we thought would predate the CroMagnon man. It has a thicker tobacco from San Andres river valley.

We are not a company that comes out with a product year after year. We do about 1.2 million cigars a year. We are limited by space and getting good material. If you don’t have really good material then it limits you. We won’t use lesser tobacco.

What does “Weasel” mean?

Bloggers were banned from our cigar trade shows. There were a lot of people starting blogs and telling companies “If you send me a box of cigars, I will review them.” It was this kind of trick or treat mentality. There were some small bloggers and some really good bloggers and they were not allowed in to these events. This was blocking a new medium of advertising for us.

The problem was these bloggers wanted a free cigar while they

interviewed you. The professional bloggers and the up and comers were butting heads. When the professionals would see an up and comer they would say “Here comes the weasels” meaning moochers.

There were some retailers who also blogged, so they let them back into the trade shows. Skip and I decided to have fun with it. We made stickers which said on the back “That cigar sure looks tasty.” We did this because the bloggers were not allowed to ask for a cigar. Everyone put them on the back of their badge and would flash them at cigar manufacturers. It just stuck and we ran with the weasel theme. Here at our headquarters in Austin we made the Weasel Den. People from across the world have come to the Weasel Den and shared a cigar and their stories with us.

What keeps you going in the face of all this FDA regulations?

One is the challenge. When you are faced with adversity, you can decide to throw in the towel and just move on. The reality is we have created a large following who expect more from us and want more. To just walk away from what we cultivated because some people don’t like smoking is not productive.

It is a hard industry to walk away from. Every shop has the same cast of characters across the states. You meet such phenomenal people in the cigar world. There is an amazing opportunity to meet, socialize and network with some fantastic

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people. The cigar community, as a whole, is the only place where you really break down the barriers for economic status. It does not matter if you are smoking a $50.00 Davidoff or an $8.00 Roma Craft; as soon as you walk into the humidor it is bound to open up a conversation…” What are you smoking?”

What is something you would like to change in this industry?

I would like to change the taxation on tobacco. An example is in California you may have 67% tax on tobacco so a $10.00 cigar has to be sold at $16.00. I am okay with taxation but I wish there was a limit which made sense. When states are running low on money, they always decide to raise taxes on tobacco. This causes owners to close their doors. We need a universal standardization of the taxation on cigars.

What do you like /dislike in the industry?

The changes under the new FDA Regulation is stopping creativity, it is cost prohibitive to bring a cigar designed after 2007 to the states. So, we are starting to see a lot of resurrected blends from the 1900s. It is new to smokers now and it is a way of being creative but it is nothing new.

Does it worry you since your brand was created after 2007?

Yes, it does. That is why we created the Wunder/Lust for Europe. We wanted to test the waters. I was not sure we would do well, since our products are on the fuller side. Then the American demand calling over to get them here in the states overwhelmed the retailers. They decided when they got the next round of cigars, they would hold them back for their customers. Roma Craft has exceeded my expectations there.

We are planning to do what is called substantial equivalence which allows you to potentially tie your products with other like products if you don’t have a predicate date cigar. It is very complicated but we are moving forward to paying the money and taking the path we need to continue making our cigars.

Who was the biggest influencer in your life?

My Godfather, Richard Cunningham, who had no children. My parents were not going to baptize me but he convinced them to have it done. I had 3 brothers, I was the second to oldest, for some reason he always made sure that I had school clothes and I was ready. He went out of his way to make sure I was secure and stayed on course to finish college. He was into classical music, symphonies and opera so he exposed me

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to a lot of culture. When I moved here in May of 2001, I had not talked with him in about seven days. I was so busy moving. I decided I needed to call and speak with him one night. That night I got a phone call that he had passed away. The connection we had was supper rare and right now I hope he is looking down at me and is proud of what I have done. I know I have done everything I can to make him proud.

Tell me something about you that most people don’t know?

I am a father of two. The first cigar I made was named after my son Adrian. I am a certified dive master. Working in that industry is what brought me to Costa Rica where I got introduced to cigars. I got into cigars when the housing market crashed, I thought I could just get into some shops to make ends meet for now.

Tell me something about Skip?

He is a big hip hop historian. He worked on Nuclear Subs. He likes to talk politics. If you want to talk politics with him make sure you know what you are talking about and that you are not just regurgitating what you heard on CNN. He is able to recite the Constitution. He is very smart.

He can tell you if a tobacco is approachable and will sell here. Since he has spent some time in Estelli Nicaragua, he has learned more about the leaf and knows what leaf to blend with another to create a great cigar.

Our time talking concluded with the last puffs of this wonderful cigar. Michael, gracious host that he is, had greeted several people during our interview, invited a cigar broker from out of state to join us and light up a cigar, and ran his company as easily as he talked to me about it. I could go on and on about these guys and their company; but I want to encourage you to try their cigars if you have not yet done so. I chose Roma Craft as my first interview because of my love for their cigars and the way they have always treated me with a great respect and kindness. I’m certain you will find that the Roma Craft cigar “sure looks tasty” because it sure is.

OTL / WINE & SPIRITS

Uncorking Vinos of San Juanito STORY AND PHOTS BY ALEIDA ELWELL As I descended into the cellar of San Juanito Vineyard in Queretaro, Mexico, a swath of sunshine that followed me down illuminated a handful of the 266 oak barrels they have that are aging wine. At the bottom, dim red lighting from the edges of the ceiling are blanketing the room with a warm glow. The barrels are cradled individually just above the floor below a Catalan-style brick ceiling, which is typical for this region.

It’s cool down here, but it’s heading for the lower 80s outside on this October day. The owners have a special treat for me. Toño Treviño (Antonio Junior), who initiated the idea of a vineyard, stands with his father, Antonio Senior, and is syphoning wine from the top of a barrel. It was their Malbec Special Reserve, which is a blend of 89% Malbec and 11% Syrah aged 24 months on French and American.

The second wine to be syphoned is equally as delicious. It’s a Tempranillo called Tinta de Bernal and is last year’s vintage. It is strong and full bodied with a bold rich flavor. Antonio explains it’s the soil content, geographic location and weather that makes for an excellent wine. This particular vineyard is 1,930 meters above sea level and is in about the southern-most region in the northern hemisphere that can support these types of grapes.

In the distance you can see Peña de Bernal, which is a 433-meter-tall monolith, one of the tallest in the world. It’s used in the San Juanito logo that appears on their labels.

Their wines include a 2014 Syrah-Malbec, which is 75% Syrah and 25% Malbec aged 13 months in new French and American Oak. It pairs well with aged cheeses, tomato based sauces with pasta, marbling beef, creamy sauces and traditional Mexican dish of chiles en nogada.

They also have a 2016 Rosado, which is a rosé

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ABOUT ALEIDA

made of 100% Malbec grapes. It pairs well with fish and seafood such as ceviche, sushi, sashimi, paella and also with light cheeses and creamy and sweet desserts.

San Juanito’s Malbec is a blend of 95% Malbec and 5% Syrah. It is a 2014 vintage that complements hard and aged cheeses, marbling beef, duck, lamb, specialty baked dishes with heavy sauces.

The 2015 Espuma del Valle de Bernal is a sparkling wine blend of 60% Malbec and 40% Syrah. It is produced though the traditional champenoise process where the wine undergoes a secondary fermentation inside the bottle, creating bubbles. It is perfect for just about any meal, either at the beginning or to be paired with dessert.

Their 2017 Amanecer is 100% Malbec and pairs well with all cheeses, lean cuts of meat: beef, lamb, duck, dishes in heavy sauces based with mushrooms and chocolate based desserts.

Vinos San Juanito is without a doubt a brandname that needs to be recognized. I will be back with some of my wine-lover friends for the 100 Vinos Mexicanos Festival in March.

The price for a tasting and tour is 280 pesos or about $14 U.S. It includes three samples. They also can hand make you a pizza in their clay-covered fire pit. I can attest, the wine and pizza are wonderful and the experience is unbeatable.

Aleida Elwell is a wine lover who created TheTravelingWineChica.com as a medium to share her wine and traveling experiences. Her passion is discovering high-quality wines in regions not normally available to consumers in the United States and create wine tours to take wine lovers to enjoy the same experience.

She has lived and studied in Mexico, Canada and the United States. She speaks Spanish and English and holds master’s degrees in Marketing and Art

O T L G O L F. C O M

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OTL / CIGARS

Infused and flavored Cigars STORY BY TARA LEE MALONEY I have many customers who smoke infused or flavored cigars. They smoke them because they think they are lighter in nicotine than other cigars (not always true), the flavor goes with their drink or just every now and then they want to try something unique. I have been asked if these cigars are made with inferior tobacco or short filler? These premium cigars are made with the same tobacco and rolling process as any other cigar. There are cigars made with short filler or inferior tobacco, but we are not discussing those.

There is a different process for infusing a cigar and flavoring a cigar. You can even try infusing your own cigars at home.

1) Acid by Drew Estate has a top-secret process and flavor profile. Their cigars are not flavored, but “infused” by placing the cigars in special rooms lined with botanicals, oils and herbs. The aromas imbue the aging cigars adding different flavors and aromas. I suggest to people to smell the cigar first (this is the only time sniffing the cello works and is ok) since they taste like the flavors they are smelling.

2) Java by Drew Estate and Rocky Patel. This infused cigar uses premium Nicaraguan tobacco and

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infuses it with coffee and cocoa. Depending on the one you get it will have vanilla, mint or cherry as well. These two industry giants have come together to make this cigar by slowly infusing the flavors over a long period of time. This cigar starts very sweet but mellows through the smoke. However, it maintains the flavor during the smoke because of the infusion process.

3) Tatiana Cigars are a flavored cigar. The tobacco is aged for two years which helps it to be a smooth smoke. The flavor is added after the cigar is made. This is done by placing the cigar in a sealed room or container and putting flavors in with the cigar or spraying the cigar with the flavoring. They have a wide variety of flavors.

4) Nub Café is a unique infused cigar. The cigar wrapper is infused with coffee and has a sweet cap.

This cigar was made for pairing with coffee flavors.

It has a nice Dominican binder and filler with the Connecticut shade wrapper.

If you have not tried an infused cigar, you should. I pushed back on trying them for a long time. I bought a couple of Nub Café for a friend for Christmas and he asked me to join him. I did and found it was a great smoke.

OTL / THE SWEET SPOT

Sweet Spots of North Shore STORY BY KELLY VOHNN

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North Shore on Oahu has beautiful offerings all year round but is exceptionally busy during the winter season when some of the worlds most famous surfing contests take place like The Pipeline Masters, The Vans Triple Crown of Surfing, Volcom Pipe Pro and the coveted The Eddie Big Wave Invitational.

The Eddie doesn’t occur every year because the waves on Waimea Bay have to be exactly right, 30-40 feet. The Eddie is in honor of the legendary Eddie Aikau who was the first life guard of Waimea Bay and saved over 500 lives and became famous for surfing The Big Hawaiian Surf.

There’s a definite different vibe on North Shore away from the hustle and bustle of Waikiki. You get the more tropical feel of the islands but then again that’s what makes living in Oahu so attractive. You get the diversity of worlds all on one island. In the summertime, the water is more placid and is great for paddle boarding, canoeing in an outrigger or snorkeling. The world famous beaches are Sunset Beach, Three Tables, Waimea Bay Beach and Hale’iwa Ali’I Beach to name a few.

There’s no shortage of hiking on North Shore. Some of my favorites are the Ehukai Pillbox Hike, Waimea Valley Falls and the Likeke Falls via Likelike Trail off the Pali HWY on the way to North Shore. Oh and by the way, when you’re hungry after your hike, there are plenty of shrimp trucks to eat from.

One of the most famous trucks is Giovanni’s where everyone gets to sign their name on it.

Wild chickens roam the island freely and are grateful to see you choosing seafood for your dining experience.

The most popular town on North Shore is Hale’iwa Beach Town where you will find surf shops, art galleries, restaurants and lots of shrimp trucks. There are so many island good eats like the loco moco which is hamburger patties over rice smothered with brown gravy and fried eggs. The Acai bowls and shaved ice are wonderful treats as well.

If you are the adventurous type, North Shore has shark cage diving excursions, helicopter tours, four wheeling through the fields and jungles of Kualoa Ranch and bike rides and tours with bikehawaii.com. There’s always plenty to do and see on North Shore Oahu all year round.

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ON THE LINKS / SIGNATURE SPOTLIGHT

Grille 254 STORY BY RICHARD AREBALO FEATURES EDITOR / OTL MAGAZINE Grill 254 at La Cantera Resort and Spa is in the plainest terms a sports bar. A sports bar that happens serves gourmet burgers, ginger soy brussels sprouts, grilled asparagus, great soups, salads, and has twenty-four artesian beers on tap, twenty-one whiskeys/bourbons, and sixteen scotches always available.

Located in the La Cantera clubhouse, the Grille opened only four months ago after an extensive renovation to the space. It has very high ceilings, a beautiful wrap around marble bar and 11 large screen televisions playing various sports events throughout the day.

Its location is perfect for golfers enjoying the resort’s renowned courses, but it’s also very easy to access from nearby shopping and even Six Flags Fiesta Texas.

I recently stopped in and spent a few hours having lunch and enjoying a McCallan’s 18 while waiting for a later appointment.

Having traveled a lot for business, including a lot of hotel stays, I use the club sandwich as a bit of a touchstone for a kitchen. Grill 254’s popular club sandwich is certainly worth a try. The toast was just the right amount of crisp, the turkey was good, and the pastrami was even better; the avocado and basil mayo all together made for a really good sandwich. Crisp well-made French fries were a bonus.

To get a good feel for the menu, I also ordered a beet salad and a Chicken squash soup – The salad was on the light side, but the soup had a nice complex flavor from tomato, paprika, and chili oil.

Chef Giovanni Silva who spent some time at Signature and was a chef on various cruise lines has a good sense for what can become a crowd pleaser. Soft, gigantic pretzels and fried amazingly-flavored brussels sprouts are also big sellers at the bar.

Dessert was a challenge, but Grille 254’s Mudpie made at the Spa’s kitchen next door was worth the effort. Tall layers of good quality chocolate mousse and whipped cream top a nice dark chocolate crust.

With a few hours to kill I was able to sit, read a book, and enjoy some of the longest views in the city. The staff is helpful and friendly, and the bar feels easy and comfortable.

Whether playing golf or just looking for a well-made lunch – Grill 254 is a good choice in a neighborhood full of amazing options.

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JESSICA GIESEY

JESSICA GIESEY

RICHARD AREBALO

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Cedar Park

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183A

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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

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8

183

46

24 35

1604

33

30 27

32

281

26

31 35

35

410

San Antonio 37

410 35

35

410

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10 183

87

410

281

68

10

35

130

10

28 29

Bluff Springs

Manchaca

281

10

25

13

10

34

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Buda

Hutto

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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

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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

11 Cimarron Hills 512-763-8700 www.cimarronhills.com/golfcourse

23 Lake Cliff Golf Club 830-798-0695 www.lakecliff.com

12 Balcones Country Club 512-258-1621 www.balconescountryclub.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

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OTL / ADVERTIZER INDEX

Austin Asset 512.453.6622 austinasset.com Austin Infiniti 512.220.0920 austininfiniti.com

Horseshoe Bay 844.236.6136 horseshoebay.com

Austin Subaru 512.323.2837 austinsubaru.co

La Cantera 210.558.6500 lacanteraresort.com

BMW 855.593.4506 bmwofaustin.com Cascata 702.294.2005 golfcascata.com

Rio Secco 702.777.2400 riosecco.net Schlitterbahn 830.625.2351 schlitterbahn.com

Covert Cadillac 512.583.3000 covertcadillac.com

TPC San Antonio 210.491.5829 tpc.com/sa-fall

Escondido Golf & Lake Club 830.598.7800 escondidotexas.com Garrison Brothers garrisonbros.com

FEBRUARY / MARCH 2019

Mercedes-Benz of Austin 512.454.6821 mercedesbenzofaustin.com

Club Champion 888.842.1370 clubchampiongolf.com

Dave Pelz Scoring Game School 800.833.7370 pelzgolf.com

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Habana House 512.996.8706 www.habanahousecigarlounge.com

The George 979.485.5590 thegeorgetexas.com Zoltan David 512.372.8888 zoltandavid.com