OTL TEXAS Winter Issue 2022

2022 McLaren GT

Winter is Here

THE WOODLANDS The Tournament Course

THE BIG ISLAND The Kohala Coast

THE HARD ROCK Dominican Republic

Contents Volume 19, Issue 2

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FEATURES 12

KOHALA COAST The Big Island of Hawaii has everything. Often overlooked by tourists, the Big Island has some of the best beaches in the world. K. Soltas

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FOREIGN & DOMESTIC RESTAURANT Elegant dining in a neighborhood setting, F&D checks all the boxes for flavor and ambience. R. Arebalo

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WOODLANDS GOLF COURSE

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Celebrating the great history of the Tournament Course at The Woodlands The Country Club will play host to PGA Tour Champions Insperity Invitational this spring. M.Bailey

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SANDY LANE Prepare for your senses to be spoiled. This place will get you in touch with all senses, even number six. M.Keller

2022 McLaren GT

Winter is Here

THE WOODLANDS Country Club

THE BIG ISLAND The Kohala Coast

THE HARD ROCK Dominican Republic

ON THE COVER The 2022 McClaren GT graces our Winter cover. Thankfully it was in park. There’s no way to capture its beauty while it zooms by.

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Contents Volume 19, Issue 2

20 COLUMNS

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FITNESS The hips play a critical role in the golf swing. Get your hips involved.

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YOGA FOR GOLFERS Yoga improves your body. Here are the best poses to help your game.

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PUTT FOR DOUGH Why you should consider freezing your credit.

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DRIVE FOR SHOW 2022 McClaren GT: Designed for comfort, style, and speed.

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HEALTH Addressing shoulder pain. The answer could be in tissue health.

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GOLF TECH PXG is throwing out the welcome mat with stores in Texas.

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BUCKS TIPS Stop overthinking the golf swing. Use your instincts to get better.

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ON YOUR GAME Golf’s Texas star is shinning bright.

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TRAVEL Rockin’ in the Dominican Republic at the Hard Rock Resort.

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WINE The best wine spot isn’t where you think.

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CIGARS Is it art, skill, experience? What makes a hand rolled cigar great.

From the Publisher t’s the most wonderful time of the year. Winter is right around the corner, but you wouldn’t know it here in Texas. The leaves are falling even when it’s a balmy 80 degrees outside. We put a bow on 2021 and now we are looking forward to 2022 or as I saw online 2020 too. Creative but true.

Tradition tells us to say farewell to the old and welcome the new. You know the routine, new diet, new clothes, new relationship, and a better you.

Sound familiar?

Time to contemplate the past and put a positive spin on the possibilities that lie ahead. We are no different here at OTL. 2021 was a year to endure and put in the work. Now that the hard work is done, it’s time to implement all the new ideas and planning.

What will 2021 be like for you?

In the past couple of years, we have learned the best plans are never written in stone. The greatest of plans should have an alternative path for the unexpected. While no one can accurately predict the future, you can control how you respond to challenges and opportunities.

What can you do to be better prepared for the unexpected? It’s a skill we all have but most of the time we don’t recognize the fact we do it all the time.

Whether it’s taking a route only to find the is an accident up ahead and we follow a detour or if we have an early tee time and a storm rolls in and we decide to grab breakfast with a friend. We make the best of it. That’s a good thing.

Don’t be so hard on yourself when things don’t go as planned. Regardless, if you’re the reason things changed or if it’s nature’s prerogative, or if it’s on the whim of someone else, be flexible and kind to yourself.

Someone said to me the other day, don’t be afraid

to change your mind.

2022 will be replete with opportunities for you to shine. And, it’s okay for you to hold the light on others and allow them to shine too. As Parliament once said, “Everybody’s got a little light, under the sun.”

You may be surprised to find that when you help others achieve, it can be fulfilling to you.

Thank you for sticking with us on our journey. We are constantly reminded of the quality of work we do.

Your generous words are heard every day. From your letters, social media comments, and in-person feedback, we are deeply appreciative of your feedback, and it’s generally positive. Please continue to give us ideas of what you enjoy and what you want to see in the magazine.

A reader told me about a resort I wasn’t aware of and after some research, I discovered it’s an amazing destination. I’ve since given a writer the assignment and I look forward to sharing it with you in an upcoming issue.

This is our Winter 2022 issue. It’s full of wonderful content from travel, dining, wine, and your health.

Please check out our Yoga for Golfers column with Nicole. She’s amazing. It will improve your game and you will feel better when you’re not playing.

Finally, don’t bother to make resolutions. Make plans and do them immediately. There is no reason to put them off. In the clearest of terms, you’re running out of time. Now is the time to make memories. The list is too long of those who were here in 2021 and won’t be here in 2022.

Get motivated by joy and not fear. Joy is what makes you happy, not the absence of sadness.

Enjoy, Winter is here.

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

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/OnTheLinks /OnTheLinks Magazine Magazine

PUBLISHER PUBLISHER Sedric Walker Sedric Walker ART DIRECTOR EDITOR-IN-CHIEF Leticia Galarza Tony Dean FEATURES EDITOR ART DIRECTOR Richard Arebalo Leticia Galarza

ASSOCIATE PUBLISHER Natalie Kalbas

@otl_golf @otl_golf

GOLF FEATURES EDITOR GOLF FEATURES EDITOR Carl Mickelson Carl Mickelson TEACHING PROFESSIONAL FEATURES EDITOR BuckArebalo Mayers Richard PHOTOGRAPHERS TEACHING PROFESSIONAL Kevin Chin Buck Mayers

CONTENT SPECIALIST Joel McColl

@otlgolf @otlgolf

otlgolf.com otlgolf.com

CONTRIBUTING WRITERS PHOTOGRAPHERS Katie Soltas Michelle Keller Andon Guillory, Loui Shaya Leah Gruber, Art Stricklin, Dr. Jeff Luke, Mike Bailey, CONTRIBUTING WRITERS Marc, Hall,Leslie Nicole Pinter Michelle Keller, Stevenson,

Art Stricklin, Tara Lee Maloney INTERNET & DIGITAL J.Frank Hernandez

INTERNET & DIGITAL Alexandria Moya, Karen Kreeps

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O T L G O L F. C O M 1 1 O T L G O L F. C O M 1 1

The Kohala Coast

Mauna Lani 15th. Hole South Course.

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The Royal Gem of Hawaii Island STORY BY KATIE SOLTAS

I’ve heard many tourists who have visited the Island of Hawaii, say it has the least impressive beaches out of the main Hawaiian Islands. As a former resident, this is not only laughable, but I would go as far as to say that the Island of Hawaii has some of the best beaches in the island chain. Like Maui, the Island of Hawaii’s volcanic activity has created a variety of interesting and colorful coastlines, from pristine white sand to black and even a green sand beach. Its green sheen comes from the olivine rock-forming mineral, commonly known as peridot in gem form.

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F a i r m o n t O r c h i d A e r i a l V i e w.

collection of white sand beaches lines the Kohala Coast on the Northwestern shore, approximately one hour north of Kailua-Kona. This famed region not only attracts modern-day elite crowds but was the home of choice to many of Hawaii’s alii, or royals, including King Kamehameha I (the Great) who is revered for uniting the Hawaiian Islands under his rule. His birthplace can be visited in North Kohala near the ruins of Mookini Heiau, a sacred site.

Thanks to this rich history, coupled with the Island of Hawaii boasting the largest population of Polynesian descendants (12 percent of its residents according to a recent state census), the culture seems to be more preserved and perpetuated on the Island of Hawaii than the rest – and this authenticity is showcased in some of the Island of Hawaii’s most esteemed resorts.

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Resort Relaxation Situated in the alluring Mauna Lani area, the fourstar Fairmont Orchid is flanked by its own private beach and lagoon perfect for snorkeling, relaxing in cabanas and marine activities like stand-up paddling and kayaking. Its tranquil guest rooms and suites all have private lanais with views of the ocean, gardens or Hualalai Volcano toward “mauka,” or up toward the mountains. Upgrade to the Fairmont Gold level for a personal concierge, VIP access to the exclusive lounge serving deluxe breakfast, afternoon tea and evening craft cocktails.

While the amenities are magnificent, the cultural activities are second to none with the Fairmont’s aim to share the Aloha Spirit by connecting guests to the “aina” (land) through culinary adventures in the new Ulu Pono Garden Experience. The resort’s director of Hawaiian culture Kaiulani Blankenfield guides guests through the Chef’s Garden that features native plants and trees and invites them to harvest fruits, vegetables and herbs while

TAKE 3 learning about the importance of specific plants to the Hawaiian culture and the culinary landscape, plus a keepsake collection of Hawaiian chili pepper seeds.

If you’re looking to hit the links, Fairmont has a partnership with the Mauna Lani Resort and a 45-hole award-winning championship golf course designed to capture the unique characteristics of Big Island from lava fields to its lush valleys. When you book the “Golf Fore Free in Hawaii” resort package, you’ll have a complimentary tee time for two, a $50 spa credit and a five-night minimum.

“Fairmont Orchid has a rich history of sharing aloha with visitors from all over the world and we feel it’s our kuleana (responsibility) to invite our guests to care for the land as it cares for us,” said General Manager Charles Head. “This practice of malama (caring for) Hawaii is not only integral in the Hawaiian cul-

ture—it’s reflected in our culinary offerings. We take great care to source a majority of our seafood and produce from local purveyors, so our guests may indulge in authentic Hawaii regional cuisine while dining at our signature oceanfront restaurant, Brown’s Beach House.”

As its name suggests, Brown’s is a beachfront venue with unique menu items such as Kona Prawns, Big Island Kau Coffee Venison or the Filet Mignon with tempura Maui onion, cheddar ulu mash broccolini and wasabi crème fraiche. Book a private beach dinner at sunset to commemorate a special occasion (or just because the view is incredible!).

A thirty-minute drive south toward Kailua-Kona, will take you across ancient and fresh lava fields to Four Seasons Resort Hualalai, named for the dormant volcano perched about the western side of the Island

Fair mont Orchid Sunset Dining.

King’s Pond.

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Hualalai Golf Course Credit 16

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P H OTO B Y E VA N S C H I L L E R

over Kona. This fall, the five-star resort completed a highly anticipated $100 million property-wide transformation, taking its already luxurious offerings and accommodations to the next level. The renovation was culminated with the unveiling of its top three villas: the Hawaii Loa Presidential Villa, Makaloa Villa and the Hoonanea Villa, which Four Seasons claims are the largest and most luxurious villa accommodations in Hawaii.

In addition to the secluded villas, the revitalization included a new infinity pool and lounge deck at the King’s Pond, Hualalai’s 1.8-million-gallon swimmable aquarium ideal for snorkeling without the worry of the open ocean’s threats, as well as an enhancement of all guest rooms and suites, a transformation of the Signature Hualalai golf course and the addition of the Golf Hale, a 3,000-sq. ft. instruction, practice and entertainment facility. The course is the first designed by Jack Nicklaus on the island, and the facelift introduced an enhanced look with the reshaping of the greens and bunkers, among a modern new Platinum Paspalum turf, enhancing the yearround playing conditions.

“With the conclusion of our renovation, we are proud to begin this iconic Resort’s next chapter by defining a new level of luxury in Hawaii,” says General Manager Charlie Parker.

“The most dramatic update was to our villas, responding to our guests’ increased demand for this caliber of accommodations in Hawaii. These distinctly designed villas truly serve as a home-away-from-home for our guests and their extended families and friends.”

turnaround site for the annual IRONMAN World Championship 112-mile bike route. In the town center, you’ll encounter eclectic boutiques, charming restaurants and art galleries with authentic souvenirs difficult to find anywhere else in the Islands.

Kohala is just one region to explore, but the Island of Hawaii is massive – six times the size of Oahu to the north. If time allows, I highly recommend exploring the entire island by helicopter. Blue Hawaiian Helicopters is located in the Waikoloa area of Kohala and can easily be accessed from any of the resorts. Guests can experience the current Kilauea Volcano lava flow from the air, the green valleys and waterfalls often only accessible by foot.

To get more involved and immerse yourself in true Hawaiian culture during your visit, the state just launched “Malama Hawaii,” a voluntourism program that facilitates myriad opportunities for visitors to “take a trip that gives back” through sustainable efforts such as beach clean-ups, planting native trees or helping to restore a Hawaiian fishpond. We’ve all heard the cliché phrase, “Take only memories; leave only footsteps,” when we travel, but this initiative allows Hawaii’s visitors to leave a lasting, positive footprint on the Islands.

Dining at one of the resort’s top restaurants, Ulu and Beach Tree, could arguably be the most opulent experience at Hualalai. Executive Chef Richard Polhemus sources 75 percent of the resort’s ingredients from a collection of 160 farms throughout the Island of Hawaii along with the resort’s herb garden and ponds to comprise his surf and turf creations.

“My entire career has been grounded in a farm-to-table approach. I’ve always let nature and seasonality guide the creation of my menus,” said Polhemus, who joined the Hualalai team recently in 2020. Using local ingredients, curating relationships with purveyors, and embracing the skill of butchery and the nose-to-tail approach has been key to my culinary philosophy.”

Exploring Kohala After visiting the aforementioned cultural sites, a visit to Kohala isn’t complete without a day trip up north to the town of Hawi and Pololu Valley. When you reach the end of the road, a breathtaking view awaits with lush greenery, tropical flora and a magical black sand beach at Pololu Valley Lookout. If you’re game for climbing back up the 500 feet of elevation on a moderately difficult trail, then hiking down the switchbacks to the beach is highly encouraged. According to the visitors bureau, there are guides available to provide hiking information and history about the valley.

En route back to the resorts, stop for lunch and peruse the shops in the quaint town of Hawi, nestled on the edge of the rainforest and best known for being the previous epicenter of Island of Hawaii’s sugar mill industry and the current O T L G O L F. C O M

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OTL / FITNESS

STORY BY LEAH GRUBER PHOTOS BY PAUL BUCETA

A golfer’s hip turn is one of the most important components to golf, so it’s important that we keep our hips strong and stable.

Stronger hips can create a more powerful golf swing, better lower body stability, and can help prevent injuries. There also may be a correlation between strong hips and a lower handicap, says research presented at the American College of Sports Medicine

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conference.

I work on my hip strength and stability a few times a week. One of my favorite ways is to incorporate resistance loop into my exercises. It’s an easy way to add extra tension to any workout without hindering mobility. These bands are cheap and you can use them at your home or gym.

For stronger, more stable hips try the exercises below. You can start without a band and as you find your balance and need more of a challenge add a band in.

FITNESS

BANDED HIP EXERCISES 3 rounds of 10 reps each.

1

Squat - Knees Out & In

With the band just above your knees, squat down and hold. Your squat should have your feet hips distance apart, chest up, and more weight in your heels than toes. Once holding a squat in a slow rhythmic pattern knees go out (creating more resistance on the band) and in.

2

Side Leg Lift Place the band around your ankles. Shift your weight to one side until your foot comes off the ground. Make sure there is a little tension on the band with your feet hip width apart. Then lift your leg out to the side without rotating your hips. Go slow and steady, trying to lift your leg as high as you can.

3

Plank with a Back Leg Lift With the band around your ankles get into a plank position. Hands should be shoulder distance apart and keep your core tight. Lift one leg at a time as high as you can straight back. As you’re lifting your leg up make sure your low back does not arch.

4

Bridge - Knees Out and In Place the band just above your knees. Then lay on your back with your hands on the ground, squeeze your glutes up and off the ground. Keep your hips lifted and level push against the band as your knees go out and keep tension on the band as your knees go in. For more of a challenge take your hands off the ground for less stability.

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OTL / YOGA

Best balance yoga poses for golfers STORY BY NICOLE PINTER

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YOGA

Balance, whether good or bad, affects your golf swing. Improving your balance and posture with yoga for golfer exercises can help you with many swing flaws. The only way you can make a repeatable swing is to stay in balance consistently. If you improve your balance, you will hit a higher percentage of straighter golf shots. Balance can improve when practiced regularly.

Here are a few yoga poses you can practice before or after your golf game.

One-Legged Chair Pose Golf benefits

Eagle pose Golf benefits

Improves core strength and balance, opens the hips.

Begin with both feet grounded into the floor. Make sure your thighs are low, your weight is back in your heels.

Feel all four corners of your left foot on the floor as you start to peel your right foot off the ground. Keep your left knee bent as you cross your other leg.

Flex your right foot. If you look down, you should see a triangle shape formed by your legs.

Hold for 5-10 breaths and switch sides.

Stretch the shoulders and upper back. It builds balance, calm focus, and concentration.

Stand tall with hands beside the thighs. Raise the right leg and twist it around the left leg. Now fold the two arms at the elbows.

Hold for 5-10 breaths and switch sides.

Standing One-leg pose (modified beginner version) Golf benefits Balance and improves your posture. It also works to strengthen your shoulders and the muscles of your back. Improve your level of concentration too.

Start in a High Lunge with your right foot forward. Gently draw together and lift your pelvic floor muscles, then activate the lower abdominals by drawing in the lower belly, navel to spine.

Hold for 5-10 breaths and switch sides.

Visit our website for more tips at www.nicolegolf.com Yoga for golfers.

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OTL / PUTT FOR DOUGH

Why You Should Consider Freezing Your Credit STORY BY AUSTIN ASSET

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PUTT FOR DOUGH

If the latest massive data breach has you wondering if there’s something you can do to protect yourself — there is. The first option is to take the reactive approach and simply monitor your credit. The second is to be more proactive and freeze your credit, making it very difficult for anyone other than you to take out credit in your name. This means even if a criminal obtains enough information to open an account, they’ll have a number of obstacles preventing them from using it.

Under the Economic Growth, Regulatory Relief, and Consumer Protection Act—effective since September 2018—you can freeze your credit free of charge. This began in 2017 when consumer advocates called on Congress to provide free access as, previously, each of the three credit bureaus could charge for the service and to unfreeze or “thaw” credit (useful for anything requiring a credit check).

WHAT DOES FREEZING MY CREDIT DO? When you freeze your credit, the credit reporting bureaus can’t give any information to anyone who makes an inquiry about you. Typically, businesses inquire about your credit when you, or someone posing as you, attempts to open a new credit card, buy a car, or rent an apartment. The credit check helps the business determine if they want to lend or rent to you and can help set your rates and lending terms for loans and credit cards.

If your credit is frozen, the business can’t get any information about you which typically stops the process and means a fraudster can’t open an account while using your identity.

WHY DOESN’T EVERYONE FREEZE THEIR CREDIT? Though freezing your credit won’t guarantee safety, it’s a pretty strong defense against identity theft. You still need to unfreeze your credit if you legitimately want to apply for a loan or line of credit. While this is not a heavy burden, it does add

extra steps anytime you do something that requires a credit check.

While reactive, credit monitoring is a viable alternative to a full freeze. When you pay for a credit-monitoring service, you’ll get alerts about any activity involving your credit report. This can quickly bring a potential problem to your attention—but you won’t know if someone has used your identity until after it happens.

You can always request a free copy of your credit report annually from each of the major credit bureaus and check it for any activity you don’t recognize. If you do find anything suspicious, report it immediately and take steps to lock down your credit through a fraud alert or credit freeze.

HOW DO I FREEZE MY CREDIT? If you want to freeze your credit, you need to do it at each of the three major credit bureaus: Equifax (1-800-349-9960), TransUnion (1-888-909-8872) and Experian (1-888-397-3742). If you request a freeze, be sure to store the passwords needed to thaw your credit in a safe place.

Whether or not you choose to freeze your credit, fraudsters can still take advantage by obtaining information like your credit card number(s) or passwords to online accounts. Make sure you’re taking the proper steps to secure your information and keep it from falling into the wrong hands.

At Austin Asset, we are Fee-Only Financial Advisors. We seek to bring clarity and purpose to wealth through authentic and enduring relationships. For Life.

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OTL / DRIVE FOR SHOW 24

2022 McLaren GT review McLaren’s mission was to create an exciting eye-catching superride that also has enough creature comforts to make it reasonable to use as a daily driver. The 2022 McLaren GT hits the mark with its exotic design and super luxurious interior features.

The McLaren GT sits on a staggered wheel set-up staring 20 inchrims in the front and 21-inch rims in the rear. The exterior is wrapped with LED headlamps, LED sequential indicators and LED taillights. Out-back a stylish fixed rear wing, a large rear diffuser and some substantial exhaust tail-pipes provide clues that this ride is no ordinary grocery-getter.

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The 2022 McLaren performance comes by way of an obvious exotic car exterior design powered by way of a twin-turbocharged 4.0-liter V-8 that produces 612 horsepower and 465 pound-feet of torque. This beast of a motor, according to McLaren, launches the GT from zero to 60 miles per hour in 3.1 seconds. These results are most likely accomplished by using the standard launch control feature that provides a controlled and efficient standing start. Gas milage is estimated at 15 mile-per-gallon in the city and 22 milesper-gallon on the highway.

The interior of the 2022 McLaren GT is well-suited for daily driving. Standard nappa leather upholstery seating or optional cashmere or microfiber provide support and comfort no matter how long the journey. The dash is home to knurled-aluminum controls along with an array of tech features including navigation, driver assist and a back-up camera. The rear privacy window is a nice accent to the panoramic glass roof. The upgraded sound system and cargo space add to the daily drivability of the 2022 McLaren GT. If you are in the market for an exotic daily driver that turns heads and provides plenty of fun performance and functional features than the 2022 McLaren GT priced in the mid to high $200,000 range needs to be on your list of test drives.

Driverside Vehicle Reviews

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It’s strange to think that it’s been ten years since I first visited Foreign & Domestic. In 2010, it was a trendy new restaurant in the booming North Loop area in northcentral Austin. It had a dynamic (sometimes fiery) Chef/owner, was getting noticed by some important out of town food critics, and had amazing, inventive food in what had been a relatively quiet residential neighborhood. A lucky few could actually walk from their cozy homes and get fantastic food from a skilled team of chefs without a car trip downtown.

Olive Oil Cake Berkshire pork chop

Foreign & Domestic Neighborhood STORY BY RICHARD AREBALO

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en years on, F&D veteran Chef Nathan Lemley and Chef Sarah Heard now own the special little restaurant, and it’s still amazing. In September of 2007, original owner, Chef Ned Elliot, decided to move onto other projects, and the pair decided to take the plunge.

A common thread in F&D’s history is chefs that have a strong family connection with food. Ned Elliott wasn’t driven by a need to surprise (or sometimes shock) with unique proteins; he grew up on a farm where every part of the animal was used. Chef Nathan grew up in a family that ate dinner together every night of the week, making food a big part of his life.

Chef Sarah grew up watching her mom and grandmother cook from scratch, developing her taste for well-crafted food.

The two new owners were ideally suited to carry on the F&D legacy.

Chefs Nathan and Sarah met at Parkside, a popular 6th street restaurant which had the unique distinction of being the only high-quality restaurant in a very long stretch of bars in Austin’s original party street.

Both chefs Nathan and Sarah credit Parkside’s Chef Shawn Cirkiel as having had a strong influence on their development. Cirkeil’s guidance in cooking philosophy, cohesive menus and atmosphere, and even management style can be seen at F&D. Generally, little has changed from the original restaurant. Their focus is still; providing a comfortable atmosphere, making creative farm-to-table food, and having friendly, attentive service.

Though the North Loop area is not as crowded as it once was, the restaurant has a very loyal neighborhood and foodie following.

It’s forty-seven-seat capacity usually warrants a reservation, with patio seating being most popular as the weather cools off.

I took advantage of two recent cool spells to enjoy an early dinner and con-

firmed why this is still a well-loved Austin dining spot.

We started our dinner with one of our favorite menu items from F&D’s early days, the Gruyere & black pepper popovers.

These are very large, airy bread rolls baked a deep golden brown and topped with shaved gruyere cheese. They come with a side of “charred onion butter,” literally blackened onion, powdered and blended into a creamy, spreadable butter. For bread lovers – this is one of the best things you will find anywhere.

I had the luck of having a good long conversation with Chef Sarah a few weeks ago, and I explained that their menu was always tricky for me. Everything sounds good, so many great combinations of favorite things, from heirloom tomatoes, Texas peaches, gnocchi to excellent meats, and fish. It all tied back to the fact that she and Chef Nathan tend to feature what they love too.

We paired our popovers with two salads – the first was beautiful wedges of tomatoes on a bed of soft chèvre, tossed with a light vinaigrette, chopped hazelnuts, and mint marigold leaves (think tarragon.)

The second was sliced Texas peaches with ricotta, candied pecans in a smoked pecan vinaigrette. Both salads had great flavor combinations and were only made better by well-buttered chunks of popover.

I’m a massive fan of pork, so the large Berkshire pork chop was a must. The perfectly tender pork chop was served on succotash, but this stuff was a far cry from the canned offense that would haunt you as a kid. Here it’s a flavorful mixture of diced zucchini, tomato, fresh corn, onions, and herbs. It has a familiar grandma’s home cooking flavor that was just a joy to eat.

Over the last couple of years, one sweet dish has really stood out and has been kept on the menu in various seasonal forms.

Chef Sarah’s Buttermilk pie started as something she liked to make for Nathan.

The strawberry version debuted on Valentine’s Day and has since been followed by a blackberry and cardamom version, one

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Gr uyere & black pepper popover s topped with grilled peaches, and a winter molasses version that I’m looking forward to trying someday.

For the end of our meal, we ordered the Blackberry Buttermilk pie and the Olive Oil Cake, which came with a peach-ginger and chèvre ice cream, plus a few marigold mint leaves sprinkled on top.

To me, F&D’s buttermilk pie has endured because though sweet, it’s well balanced with lemon zest and other flavors that moderate the impact of the sugar.

Our second dessert, Olive Oil Cake, is an ancient style of pastry traditional to areas that grow olives like Italy and Spain, and Greece.

Although relatively new to the US, where cakes have primarily used neutral vegetable oils, olive oil works because it provides moisture and richness without calling too much attention to itself. F&D’s version is rich and complex and terrific with the unique ice cream.

Since I’m a creature of habit, I had much the same meal a few weeks later but took along a chef friend for company. One pleasant surprise is that on Tuesdays, F&D features fresh oysters. We reserved a dozen of the New Hampshire ‘Fat Dogs’ and were sad we hadn’t reserved a spare. The oysters had a very mild brine and had a great flavor on their own.

(Paired with a cold Premier Cru Chablis – Tuesday maybe the new go-to night) With so much food variety, it can be hard to choose a bottle of wine that covers all the bases; happily, F&D’s menu features ten wines

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Fat Dog Oyster s by the glass and sports sixty-eight labels by the bottle.

Their wine program leans toward biodynamic/natural small production wines.

The list is mostly Spain, France, and Italy, but with many eclectic offerings like Basque Txakoli, Jacquère from Savoy, Sardinian Vermentino, and Spanish Bobal. There’s even a sprinkling of Texas favorites from William Chris, C.L. Butaud, and the smaller Southold Farm & Cellar.

For beer lovers, the drinks list is rounded nicely with a variety of local artisan pilsners, IPAs, and stouts in standard and larger formats. There is even a couple of Italian and French ciders available.

On a final note, Covid has undoubtedly changed the landscape of our dining experiences. Many places have limited menus, others having suffered the loss of chefs, don’t seem quite the same. Also, sadly, many restaurants will never return.

Given that hardship, it seems particularly important to support small restaurants that have managed to maintain their food quality and, in doing so, maintained our quality of life.

Foreign & Domestic is at 306 E. 53rd St, Austin, TX 78751

O T L / H E A LT H

Reaching Past Shoulder Pain STORY BY DR. JEFF LUKE

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In practice I see and treat many shoulders issues. However, a large portion of clients never mention their shoulder pain and dysfunction as they believe it cannot be resolved. Understanding that structure and function are interrelated empowers us to see that there is hope for complete recovery. Only addressing connective tissue health with surgical procedures creates temporary relief and stagnation of rehabilitation progress. Addressing the tissue health and correcting muscular imbalance will allow for complete recovery.

The importance of the scapula in normal shoulder motion cannot be overstated.

The scapula, with the glenoid as its contact point, forms the platform for humeral head articulation and motion. A stable platform is essential for normal shoulder biomechanics in everyday activities and is crucial for high-demand activities like overhead sports or work.

The rotator cuff is a group of 4 muscles that all originate from the scapula (shoulder blade) and insert on the superior aspect of the humerus or upper arm. They assist in internal and external rotation of the arm. Think about throwing motions and reaching the arm behind the back.

The area where the shoulder blade, collar bone, and upper arm meet is compact, and friction from excessive unsupported movement wears down the connection of muscle and bone.

Weakness or insufficiency of the rotator cuff muscles results in increasing demands on the static stabilizers. If these demands are long term or recurrent, static stabilizers may begin to fail. The body will respond by shifting muscular work to healthier tissues and start the inflammatory processes.

These muscles then fatigue, go into spasm, and form trigger points to support the area.

Left untreated the tissue frays and tears away from the bone resulting pain and limited function. Pain may inhibit rotator cuff

muscle firing, leading to disuse and further weakening of the dynamic stabilizers with greater demands placed on the static stabilizers.

Only addressing tissue health creates temporary relief and stagnation of progress. Addressing the tissue health after correcting muscular imbalance will allow complete recovery. Essentially you want to correct the cause of the tissue damage, not just repair it. Otherwise, we are left with incomplete healing at best, and setting ourselves up for reinjury at worse. Partnering with a healthcare provider well versed in muscle evaluation and activation technique is crucial for permanent recovery from shoulder pain and dysfunction – pre or post operative.

If you would like more specific information on lifestyle choices and activities that help you heal and make your chiropractic adjustments more effective, contact out @mpoweredchiro on social media, along with my website – www.mpoweredchiro.com.

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Celebrating the great history of the Tournament Course at The Woodlands Country Club Venue will play host to PGA Tour Champions Insperity Invitational this spring STORY BY MIKE BAILEY O T L G O L F. C O M

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The Houston Open has been around since 1946. It’s been played on 10 different golf courses in its history, including River Oaks, Champions and its current site, Memorial Park Golf Course, where it’s now a fall event. But through the years, one could argue, it was never more exciting or glamorous than during the years it was conducted in The Woodlands, and more specifically, The Tournament Course at The Woodlands Country Club.

aymond Floyd won the first one that was staged on The Tournament Course in 1985, hitting a 2-iron approach shot safely over the water on 18 to secure his victory.

Curtis Strange would come back the next year and in 1988 to capture his second and third Houston titles. And who could ever forget the late, great Payne Stewart’s playoff victory in the 1995 Shell Houston Open over Scott Hoch, who led by seven shots with 13 holes to play? Hoch’s collapse included a double-bogey on the short par-4 17th, then he made bogey on the first playoff hole on the 18th.

“You can print it,” he said, after it was all over.

“Hoch rhymes with choke.”

And while the Houston Open hasn’t been played on the Tournament Course at The Woodlands since 2002, you can still see high-quality tournament golf there. The Insperity Invitational, a PGA Tour Champions event set for April 29-May 1, has been on the Tournament Course since 2008. Many of the PGA Tour Champions players, such as local Jeff Maggert, Fred Couples and Bernhard Langer have competed

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in both the Insperity and the Houston Open at the Tournament Course. While Couples has won both the Insperity and the Houston Open, the latter was the first year it was held at The Golf Club of Houston, so no player has won the Houston Open and Insperity in The Woodlands.

The Insperity serves as a reminder of what was arguably the Houston Open’s glory years in the 1980s and 1990s. That period coincided with the event being played on new style of course -- The TPC at The Woodlands, which was actually known as the East Course when it first opened in 1978, but was licensed by the PGA Tour as a Tournament Players Club course in 1985 and renamed until it became the Tournament Course after the TPC license expired in 2004.

With packed skyboxes behind the 18th green, large crowds on the mounds on the finishing holes, the galleries were immense. Television coverage was more limited than it is today, which might have made the tournament seem even bigger for the few hours it was on TV. Roland Thatcher, who played on the PGA Tour and the Korn Ferry Tour and its predecessors for 17 years, grew up in a house right next to the course.

He recalled those days fondly.

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“It was my first exposure to golf and a golf tournament in person,” said Thatcher, who though he played in the Houston Open eight times, never got to play it when it was at the Tournament Course at The Woodlands.

“As a kid, going to see it for the first time was taking in the spectacle of it all,” said Thatcher. “To see something like that was on your television was a really cool experience. And as a growing adult the respect you have for it the golf course really grows because you have equity in it.”

Indeed, Thatcher, who took his first golf lesson from TPC at The Woodlands pro Bob Brown when he was just 10 years old, then later worked at the course cleaning carts and filling divots, has come full circle. His last three years as a tour player, he represented The Woodlands C.C. on his bag. And after he stopped playing a few years ago, he decided to become a club pro, working through the PGA of America certification process. He spent three years at 54-hole Bentwater Country Club in Montgomery, eventually becoming the club’s director of golf. Earlier this year, he got an opportunity to become the director of golf at The Woodlands CC. Since he grew up there (his parents still live in The Woodlands) and has been raising his own family in there, it was

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a perfect match.

“Honestly, it’s the only job that would have made me leave Bentwater,” he said. “I was very happy there.”

Of course, even though he never played in the Houston Open at the Tournament Course, (all of Thatcher’s Houston Open appearances came at the Golf Club of Houston), he has played the course countless times. He will tell you the front nine is harder than the back nine, that it’s a shotmaker’s course that doesn’t favor one particular kind of player. And the finishing stretch is still one of the best in golf. With water on the majority of holes, this is a course that has withstood the test of time through its first 40-plus years.

The late, great team of Robert von Hagge and former PGA Tour player Bruce Devlin designed what was then known as the East Course specifically to play host to a PGA Tour event, which meant not only was it created to test the world’s best, but it also created great sight lines for the spectators. So it fit right in with the soon-t0-come TPC Sawgrass PLAYERS Stadium Course and the TPC layouts that followed. The only surprise, perhaps, was that von Hagge was never commissioned to do another TPC course.

The East Course/TPC/Tournament Course was also one of the first of notoriety to feature an island green, especially on a par 5 (the famous par3 17th at TPC Sawgrass did not open until 1981).

It’s always been a great risk-reward hole from the right tees. It begins an interesting stretch on the back nine with two par 5s (the 15th is the other) that presented scoring opportunities, two tricky par 3s (the 14th and 16th) and two great finishers.

The 17th is a sub-400 yard par 4 with a narrowing landing area that most players will play to with a hybrid or even an iron. The next shot is HOLE #18

a sharp left turn over water to a peninsula green well protected by bunkers. Many players have shot themselves out of contention on this hole.

The 18th is a daunting, 445-yard par-4 with a lake that comes into play for most of the approach shot. Many players choose to lay back a little to take the water out of play off the tee, leaving a long shot that’s mostly carry to an expansive green.

Both of these holes, as well as others, have changed over the years. The 17th used to have an oak tree hanging over the left side of the peninsula. It has since died. The 18th used to have more bunkers behind the green. A renovation by Carlton Gipson and Maggert in 1996 resulted in the removal of several bunkers throughout the course, perhaps none more noticeable than on the first hole.

“That used to be an island green,” recalled Mike Smelek, of Hockley-based von Hagge, Smelek & Baril. “It used to be completely surrounded by sand.”

Indeed, the original design feature a gigantic bunker that completely surrounded the first green. The shots out of that bunker could get pretty dicey, but maintenance of that bunker was labor-intensive.

Smelek, as well as partner Rick Baril, didn’t actually join Hagge until 1981, so he didn’t work on what was then the East Course, but through conversations with von Hagge, whom he considered a great friend as well as colleague, he has intimate knowledge of the development on not only that course, but the two nines that von Hagge added to the original Joe Lee-designed course that would be split up to become the North and West courses at The Woodlands C.C. (Those courses were later renovated and renamed the Oaks and Pines as they became part of another group of courses. Recently, they were brought back as North and West to The Woodlands C.C. as fully private to give the club five golf courses. The other courses include the 27 holes of the Palmer Course as well as the underrated Player Course.)

Around the time von Hagge and Devlin were finishing up the East Course, he was also working on another gem, Walden on Lake Conroe.

The Tournament Course at The Woodlands and Walden are among von Hagge’s very best work, and that’s saying a lot since von Hagge designed more than 250 golf courses in 20 countries.

“He was always pushing the envelope,” Smelek said, “always trying new things.”

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OTL / GOLF TECH

PXG is throwing out the welcome mat in Texas STORY BY MIKE BAILEY Since its beginning not that long ago, PXG has had a reputation for making premium, high-quality golf clubs. The perception among most golfers is that it was for the better player, perhaps a little out of reach for the common golfer, who might not be able to pay the premium prices these clubs command. They are only available direct to consumer,

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not at big box stores or even pro shops. Just a few years ago, a set of clubs from Parson Xtreme Golf could easily exceed $5,000.

They are still premium clubs, but they are definitely more affordable now. They are building golf clubs for every kind of player, even beginners. And now, PXG has opened retail stores and fitting cen-

ters that are truly an entertainment experience until themselves.

This fall, PXG continued its rapid expansion of its retail storefronts with the opening of PXG Dallas in Plano. The new 7,000-square foot retail and fitting studio has three stateof-the-art club fitting bays powered by Trackman technology, a large putting green, and a spacious players’ lounge and expansive retail showroom that features PXG’s latest in apparel as well as brand’s accessories and hats. This is PXG’s first store in Texas, but more are already planned for the Lone Star State, including central Texas and the Houston area.

“We sold our first golf clubs in 2015, and things have been good for us ever since,” said PXG’s founder, Bob Parsons, at this fall’s grand opening, whose star-studded guest list included the likes of Gary Player, Darius Rucker, Hall of Famers Terry Bradshaw and Emmitt Smith, and tour player Wyndham Clark. “During COVID-19 we didn’t cancel our orders, we doubled and tripled down, and here we are. This is our ninth store, and we’re headed to 50 in short order.”

It’s no secret that golf has thrived in the past couple years as outside activities like golf

became a respite from the pandemic. PXG did more than take advantage. Now the company, whose tour players include Wyndham, recent winner Jason Kokrak, Lydia Ko, and Christina Kim, just to name a few, is expanding its accessibility as well as its product lines.

Most notably, PXG introduced its GEN4 line of drivers, hybrids, and irons. The company says the clubs are more forgiving and longer, thanks to significant advancements in material and engineering. They also have more feel and are the best looking lineup to date. Best of all, there’s a model for everyone. The company has also introduced its first line of clubs specifically designed for beginners. The PXG 0211 Z clubs are engineered to be super forgiving.

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“We know what beginner and occasional golfers are up against,” Parsons said. “So, we decided to develop a revolutionary product that aligns with their ability. Our testing has shown that these clubs are so good that beginners start enjoying the game with a full bag after just one lesson from their local

pro.”

The oversized driver with 16 degrees of loft, fairway and hybrids feature a lowprofile, carbon fiber head design and a highspeed face made from premium materials.

Each club also presents has PXG’s Precision Weighting Technology and vibration dampening Honeycomb TPE Inserts to deliver all out forgiveness on mishits and a high trajectory on every shot.

The 0211 Z Hybrid-Irons -- yes, they are hybrid irons -- offer a unique, hollow-bodied construction that incorporates the distance producing technology of a hybrid and the trajectory of an iron to deliver PXG’s highest flying, easiest to hit, most forgiving irons yet.

Even better, perhaps, is that you can get a 10-piece set of clubs, including a bag and a hat, for $1,695, which is a pretty low entry price for PXG. As for the GEN4 drivers, fairway woods, hybrids and irons, this is where clubfitting is so important, and the new retail stores and studios are well-equipped with more than 300 shaft and head combinations. PXG welcomes customers to bring their own clubs for comparisons, too.

The GEN4 drivers and irons are PXG’s best yet, both in terms of performance and looks. And this kind of technology is available at a lower price point. Recent promo-

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tions had the 0811 GEN4 drivers at $300 (they were $529), and a set of irons can be had for around $1,600. The irons, which come in models that range from very forgiving to tour, feature something called XCOR technology, a propriority material that fills the irons to produce a buttery feel, large sweet spot, and increased distance.

PXG also offers great wedges, both milled and forged, as well as putters. Each store also features a putting studio for precise putter fittings in a variety of models from blades to mallets.

Instinctive Knowledge

OTL / BUCK’S TIPS

STORY BY BUCK MAYERS

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If you can skip a rock on the lake, lop dandelions from a meadow with a cycle, swing a bat, throw a ball or swing a racket, you can swing a golf club well enough to play golf. The problem with much of the learning and instructional process is we all have a tendency to over think, over do and over emphasize mechanics and positions of the golf swing. If you’re trying to consciously put the club in all those “perfect” positions, you will experience paralysis by analysis.

The majority of golfers strive to just hit it solid, up in the air and relatively close to the target. A small percentage of players can hit it a certain height and distance and curve it at will consistently. Let’s imagine for a second the skipping of the rock. Did you think about shifting your weight back, turning your shoulders, cocking your wrist, folding your elbow, stepping toward the lake, unwinding your hips, dropping your arm, snapping your wrist and turn your body at the target all in a balanced finish. If you did, the rock sunk to the bottom just like your golf swing will do if you think too much.

We all instinctively know how to propel an object in the most efficient way possible. When filming my students throwing a club at the tar-

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get without preconceived ideas of right and wrong, they inevitably make a correct motion.

Then I’ll film them hitting a ball and disaster strikes. All of a sudden, the ball becomes the target versus the flag. While looking and comparing the two vastly different swings on video, there is one glaring divergence. When throwing the club, the eyes look toward the target much sooner. When hitting the ball, the focus was on the ball. As the video shows, the mind, body and club respond to the target.

The breakthrough or revelation is this – practice more by removing the ball and the results of a shot until you can repeat from a “new” point of view. Therefore, instincts (with trust) change naturally. There is no question that the squareness of the clubface, the path of the club, the angle it approaches, speed and hitting it solid are all important. The detailed process of piecing together all of those analytical positions takes a lot of time, can be erratic and may or may not produce good results. Find your best swing with instinctive knowledge.

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

Spoil your Senses at

SANDY LANE STORY BY MICHELLE KELLER

Touch, smell, sight, hearing and taste send information to our brain that helps us understand and perceive the world around us. The third eye refers to the gate that leads to the inner realms and spaces of higher consciousness. Imagine a destination where you develop an intuitive faculty giving awareness not explicable in terms of normal perception, a sixth sense. After a delicious exploration here at Sandy Lane, you may capture it.

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luxury Caribbean resort that has it all: a perfect location in Barbados for a luxury holiday, overlooking the Caribbean Sea on a tranquil coral sand beach, shaded by mature mahogany trees, the classic elegance of Palladian buildings mirrored in the spacious comfort of the 113 hotel rooms and suites, a stunning private villa, award-winning golf, gourmet dining, an outstanding spa, superb sports facilities and finally, an exceptional level of warm Barbadian hospitality.

Infamous as the premier address in the Caribbean and the preferred resort for discerning travelers across the world. Its dedication to excellence has won the resort numerous accolades including Forbes “Travel Guide Global Star” and Forbes “World’s Most Luxurious Hotel.”

dive into the sensory elements of Sandy Lane that your internal bank will retain for life.

From the point of arrival to the moment of departure we meet a spirit of change, a renewal of our senses, and a plethora of newness here on Barbados island. Touch is thought to be the first sense that humans develop, according to the Stanford Encyclopedia of Philosophy. Touch consists of several distinct sensations communicated to the brain through specialized neurons in the skin. Perhaps the first thing you’ll feel at Sandy Lane is the way the sun kisses your skin when you exit the vehicle. The temperature does not usually rise above the mid-

The most powerful part of the human body is the mind. Our brains have an instinctive ability to store information and remember it many years from the time we receive it, even if we don’t remember it in the short term. All your senses will retain bits and pieces of this information and store it for later use, perhaps decades after the moment occurred. Shouldn’t those moments be pleasurable? Let’s

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Villa Master Bedr oom LSJ.

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The Green Monkey view from Hole #9.

80s F (about 30 °C) or fall below the low 70s F (about 22 °C). Barbados climate in general is as life should always be, generally pleasant. With a 47,000 square-foot facility dedicated to a relaxation spa, this should be your first stop.

With a wide range of massages, facials, and body treatments, designed especially for you, using Margy’s Monte Carlo and Aromatherapy Associates products, this Caribbean spa resort features facilities second to none, from the hydrotherapy and Jet Blitz rooms to the Rhassoul and outdoor shower experience. With 11 spacious treatment suites, each has its own bathroom designed in granite and cherry woods. Mood enhancing lights set the scene for a rejuvenating Spa journey. Each treatment suite at Sandy Lane’s tranquil Caribbean spa resort has its own private landscaped garden or hydrotherapy pool. Before your treatment, you can unwind in the relaxation room, enjoy the panoramic sauna and the secluded outdoor Spa Garden or simply relax in the hydrotherapy pools.

According to recent studies by psychologists at Harvard University and Yale University, touch can influence

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how humans make decisions. Texture can be associated with abstract concepts, and touching something with a texture can influence the decisions a person makes. Let a traditional Swedish full body massage influence you using light to medium pressure relaxing aching muscles and stimulating your circulation (along with your decisions). Your therapist will tailor the treatment to your specifications using Signature Sunrise and Sunset oils created exclusively by Aromatherapy Associates. A hero treatment releases tension held in every part of the body, leaving you feeling deeply relaxed and recharged. Carefully applied pressures stimulate the nervous system, Swedish and neuromuscular techniques relieve muscular tension, and lymphatic drainage helps encourage healthy circulation. With expert advice from your therapist, you will choose a signature oil blend best adapted to your emotional and physical needs. This intense massage ritual will dissolve your strains and stresses away.

Deep Tissue massage is extremely beneficial for persons who are experiencing muscle tension and need help alleviating areas that are stiff or tight. De-stress muscle oil with black pepper and (king inflammatory fighter) ginger which are stimulating and bring blood to the muscles to help relax them along with rosemary, a natural

painkiller, are used along with deeper pressure and slower strokes to address built-up tension.

A massage at Sandy Lane is extremely effective and will leave you feeling like a new person (we promise).

Can you think of an activity where you use all five of your senses (touch, smell, taste, hear, see)? Eating. You see and smell the food, then you touch it (at least with your mouth) and taste it while hearing the sound of crackle, pop, crunch. Let your sensations explode in extravagance in a stunning open-air beachfront setting with a chic fine dining experience at Sandy Lane’s ultra-romantic L’Acajou. (Pronounce it with me: La-ahh-cah-jchew-the name alone is breathtaking) The restaurant specializes in refined, modern, classical, and contemporary renditions of European cuisine with an emphasis on French and Mediterranean, paired with an impressive range of Old and New World wines.

Dining in Barbados under a canopy of mahogany trees (L’Acajou is the French term for mahogany) with the gentle sounds of the ocean as your backdrop… a few things can compare to a sensory memory like this.

A sweeping marble staircase leads down to the Lower Terrace, adorned with relaxing seating and shaded by expansive umbrellas. Its architectural design is subtle, styled to create the feel of an amphitheater for you to enjoy the beauty of the Caribbean setting. From morning until night, the Lower Terrace offers a dining and drink service, as well as the special ‘Afternoon Tea.’ An array of teas that will tease your tastebuds include: Rooibos Chai, Select South African red bush leaf, cardamom and other aromatic spices; Japanese Sencha, a fabulous hand-picked green tea, fresh vegetal flavors; Organic Assam, Rich and malty tea from the Sewpur Estate tea garden; Organic Chamomile, Pure Egyptian chamomile flower buds with golden pollen infuse this calming tisane with a flavor reminiscent of apples; Orange Pekoe, a blend of strong Assam and smooth liquoring Ceylon teas; and Dragon Pearl Jasmine, beautiful pearls of green and white with perfectly balanced tones.

For beachside Barbados dining, the atmospheric Bajan Blue is perfect. Located on the lower terrace, this informal restaurant offers all-day dining and a mélange of European, Caribbean and Asian-influenced cuisine. The elaborate Sunday Brunch is a must, as are the

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Koi Pond.

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spectacular themed buffet evenings. Picture a modern wine bar, sushi station, and state-of-the-art grill-all night on the ocean. (Forget Calgon, “Bajan Blue take me away.”} Perceiving things through the eyes is a complex process. When you cast your sight on the greens at Sandy Lane you won’t likely forget the game you played here.

Sandy Lane is a luxury golf resort in Barbados that offers some of the best golf in the world, among some of the most beautiful scenery on earth. With three golf courses, The Old Nine, The Country Club and the world-renowned Green Monkey: a Tom Fazio creation carved from an old stone quarry that is exclusive to Sandy Lane guests. The Green Monkey, designed by Tom Fazio, is an ultra-exclusive 72 par, 7,343-yard golf course in Barbados. Carved from an old limestone quarry, the exposed rock faces form dramatic contrasts to the lush, rolling greens of the fairways and offer tremendous elevation change - a once-ina-lifetime experience.

With five lakes and immaculately cut fairways, the Country Club course is a golfer’s paradise. Also designed by Tom Fazio, this challenging 72 par, the 7,060-yard course affords breathtaking views of the Caribbean Sea. The 2006 World Golf Championships Barbados World Cup unfolded here.

Constructed in 1961, the famous Old Nine course meanders through the Sandy Lane estate. At 3,345 yards, par 36, The Old Nine, with its tree-lined fairways, is intimate yet demanding because of its small greens and tight fairways. This special Barbados golf course is a favorite among repeat guests. Wherever you play, you will be enchanted by the spectacular natural beauty of the terrain and the stunning views of Barbados’ platinum coastline.

We like to know the history of where we are and where we came from. While enjoying his winter home in Barbados, former British politician Ronald Tree was inspired to create a luxury hotel with a golf course on the island, and he had in mind the old Sandy Lane sugar plantation. It was perfect. Finance was raised and architects appointed, Happy Ward and Jimmy Walker, started work on the Sandy Lane Hotel in 1958. With just 52 rooms, Sandy Lane welcomed its very first guests in

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February 1961 and quickly became known as the only truly elegant, sophisticated, and chic hotel in Barbados, indeed at that time, in the Caribbean. By 1967, the hotel group Trust House acquired Sandy Lane, which at that time had 120 rooms, a swimming pool, and tennis courts. Three years later, Trust house merged with the Caitwin, headed by legendary businessman Charles Forte.

THF was born. In 1996, THF was the subject of a hostile takeover by Granada, indirectly placing Sandy Lane in a vulnerable position. It did not fit the profile of the new conglomerate and was put up for sale. Various potential buyers loomed on the horizon, all with plans to dramatically increase the number of rooms threatening to destroy this iconic hotel. Two Irishmen, who had known the hotel for many years, felt they could not let it fall into the hands of a multinational, and so it was Dermot Desmond and JP McManus together with three partners who became the new owners of Sandy Lane.

The hotel’s new owners had just one goal in mind; to create the most distinguished address in the Caribbean and to elevate hotel luxury to a whole new level. This was no mean feat, and although changes would have to be made, the overall design and ambiance of the “old” Sandy Lane had to be preserved. The decision was taken to demolish the hotel and rebuild. Sandy Lane closed for three years on April 25, 1998.

The plans for the new Sandy Lane were extraordinary. An underground engineering plant to accommodate all back of house services, a desalination plant, the new Spa and pool, and 45 holes of world championship golf, with two courses designed by Tom Fazio. The hotel re-opened on March 17, 2001, on St. Patrick’s Day. Sandy Lane has it all: a perfect location in Barbados for a luxury Caribbean holiday, overlooking the Caribbean Sea on a tranquil coral sand beach, shaded by mature mahogany trees, the timeless and classic elegance of the Palladian buildings mirrored in the spacious comfort of the 113 hotel rooms and suites, a stunning private villa, exceptional golf, gourmet dining, an outstanding spa, superb sports facilities and finally, an exceptional level of warm Barbadian hospitality.

Sandy Pano.

OTL / ON YOUR GAME

Scottie Scheffler Texas through & through STORY BY ART STRICKLIN

Anyone who attended the 2021 Ryder Cup Matches at Whistling Straits Golf Resort in Kohler, Wisconsin can remember the soundtrack of the largest U.S. Victory in Ryder Cup history and an American blowout of unexpected proportions.

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he fans who followed former University of Texas golf star and Dallas native Scottie Scheffler also remember a vivid soundtrack as well.

‘Scottie, Scottie, Scottie,’ Tens of thousands of American fans chanted his name on Sunday afternoon during his epic takedown of undefeated, World Number 1, Spain’s Jon Rahm, in the Sunday singles matches, where he sprinted to a four hole lead after the first four holes at Whistling Straits and delivered a 4&3 beatdown.

The cheers for the Dallas native and Highland Park High School grad, most national golf fans could hardly recognize when the week started, brought tears to his mom Diane’s eyes who was following the match. It even coaxed a brief smile from the normally stoic Scheffler in recalling it during the fall’s Houston Open, his first home state appearance since the Ryder Cup. The low key, down home Scheffler has been targeted for success since he was a teenager, coached by famed Dallas pro Randy Smith who helped lift Justin Leonard to a British Open title and a dozen PGA Tour victories.

Scheffler won three Texas high school state titles, just like former UT golfing great Jordan Spieth, won a U.S. Junior Amateur title, just like Spieth, and multiple college wins and honors at Texas, just like Spieth.

So playing with his fellow Dallas resident golfer, Spieth, on the U.S. Ryder Cup team this fall was cer-

tainly a level of comfort for Scheffler, but could not have prepared him for his starring role as the first American Singles Point on Sunday and the emphatic victory lap he took over unbeaten Rahm.

The Ryder Cup flags he signed for fans during the Houston Open pro-am and selfies he took between holes were just another American victory reminder for him.

Not to mention, his runner-up finish in the WGC Dell Match Play at Austin Country Club in March with another victory over Rahm, six straight 18 finishes in 2020-21 golf majors and a 59 score in PGA Tour competition, which lead to the 2020 PGA Tour Rookie of the Year honors.

He has 17 top 10 finishes in his brief career, four top 3s, with a runner up in the World Match Play in March, along with a 2nd at this fall’s Houston Open, but still no elusive individual Tour victory.

At his Lone Star pro golf return at Houston’s Memorial Park before Texas friends, fans and family, Scheffler was happy to talk with OTL Senior Writer Art Stricklin. He gave his behind the scenes view of his Ryder Cup experience, what it’s like to be considered the next great Texas golfer and the one thing he must achieve to validate his hot PGA Tour start.

OTL: You were the youngest and most inexperienced player on the US Ryder Cup team when captain Steve Stricker picked you as a captain’s choice. Did you think you would get picked? Where you surprised or ready to go?

Scottie Scheffler: “I know what I can bring to the team. I was waiting on the call (from U.S. team captain Stricker) and I can understand if he didn’t pick me, but I was ready to go.”

OTL: You have a pretty stoic on-course personality, so how did you react to getting the call from Stricker?

SS: I shed a few tears of joy when I got the call to play that week and added more with my wife Meredith.

OTL: You paired successfully with Dallas’ Byron DeChambeau, and helped the American team take a six point lead going to Sunday singles with World No. 1 Jon Rahm.

Did you ask for that pairing?

SS: No, nobody really asks for pairings. You just get when you are going to play and the Europeans release their teams and you are just paired together.

OTL: You got off to an incredible start, winning the first four holes against Rahm, and five of the first six. He looked shellshocked at the course. Were you a little surprised as well?

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SS: It was just match play, you’re trying to do your best. He definitely was not happy I was up 4. I wouldn’t say it was very expected. I have not spoken to or seen him since.

OTL: What is it like to have tens of thousands of golf fans chant your name during the match like Tiger or Rory have heard in the past?

SS: It was really cool and definitely not something I expected to happen. I heard it clearly on the final hole when I finished it off and all during the match. It’s nice to have people cheering for you and have them on our side.

OTL: Do you ever remember anything like that in your brief golf career?

SS: . No. It’s just a really great feeling, the fan environment is just off the chart.

OTL: You have already achieved lot as a player in your brief time as a pro to even be selected to the Ryder Cup, but did your dominating performance lift you to another level with your fellow PGA Tour pros?

SS: I know how I perceive me as a player, I don’t know how other players perceive me.

I guess you would have to ask them what they think. I don’t know if that changes people’s perceptions of me or not.

OTL: You have a lot of confidence in yourself to get to where you are today, but

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what’s it like to be compared to fellow UT golf great Jordan Spieth and some of the best Lone Star players in golf history?

SS: “It’s not a bad thing to be compared to them. I don’t mind. There are a lot worse persons to be compared to than Jordan (Spieth). It’s never a bad thing to be thought of well. We used to play a lot together, but we don’t anymore. We’re too busy.

OTL: I know the one thing you’re still looking to achieve for 2022 is a win on the PGA Tour. With all you’ve already done, do you feel like you’ve almost already won?

SS: I feel like I’m off to a good start to my career, with the Ryder Cup and Rookie of the Year, but all that other stuff still doesn’t add up to one PGA tour win. It doesn’t feel like I’ve won out here, but I feel like I 100% belong.

OTL: Is there a secret to taking the Ryder Cup success to the PGA Tour victory platform?

SS: The biggest thing I got was, it was just nice to be able to perform on what I think is the biggest stage in golf. The most watched event on TV. To perform in the team format in match play, which I really, really love.

OTL: Anything you need to change to finally get the PGA Tour win?

SS: No. just keep playing, executing and striving, and one day it will happen. My family has always been there for me and is a big part of my success. They will always be there.

OTL: Thanks for a recap of an incredible 2021 season and good luck in 2022.

SS: Thanks.

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OTL / TRAVEL

Rockin’ the Caribbean in the

DOMINICAN REPUBLIC STORY BY MIKE BAILEY

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T

he best golf in the Caribbean? That’s a no-brainer.

The Dominican Republic. With about two dozen courses -- the majority of which have deep blue sea views -- it’s hard to go wrong. So the question as a golfer shouldn’t be about whether or not to travel to the DR, but more a matter of when and what will be the itinerary.

There are many options, of course, from playing just a few courses to trying to tackle a dozen or so. You can stay at a smaller resort or hotel or find yourself at large, iconic property like Casa de Campo. But perhaps the most talked about area as late in this small country on the island Hispaniola east of Haiti is Punta Cana, an area filled with some of the best golf courses and beaches. And one of the most unique resorts there is the allinclusive Hard Rock Hotel & Punta Cana.

This massive property has 1,774 rooms and is adding an additional 210 rooms. The resort has been undergoing an extensive renovation in the last year and will be fully renovated by November.

With 10 restaurants mostly centered around the diverse Market Food Hall, an incredible beach, nine pools, the country’s largest casino and big name entertainment in its ballroom and outdoor concert venues, even if you didn’t play golf or want to go snorkeling or fishing, you could just stay here and have a blast. Get up each day, when you want, eat a long breakfast, then head over to the beach or the pool where the DJ is working up the crowd. Try some Caribbean chicken off the grill, relax in the sun, then head back to the main resort for a little shopping at the resort’s many retail outlets.

That’s followed by dinner and entertainment, perhaps at the casino, or in a sports bar, maybe, catching a game or bowling. And then there’s the Rock Spa, arguably the best in the D.R. There’s no shortage of activities in what they at the Hard Rock characterize as a “mini-city.”

But, of course, if you’re a golfer, you will want to do more, and the Hard Rock does have its own golf course. Designed by Jack Nicklaus, the Hard Rock Golf Club at Cana Bay doesn’t have the spectacular ocean views of the some of the other courses in the area, but it is scenic in its own right and plenty challenging. The course plays 7,253 yards from the back tees, so it’s plenty difficult for the better players. The holes meander through through a tropical setting of flora and fauna, with dozens of bunkers and waste areas, plenty of water features and doglegs both left and right. The course has a slope/rating of 135/76.1, but play it from the right tees, which can be as short as

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TRAVEL

5,368, and you have a chance to manage this course. Each hole, by the way, is named after a famous rock song, like Aerosmith’s “Walk This Way,” and the logo features a golfer swinging a guitar.

The layout features some particularly difficult par 3s and par 5s. Three of the par3 holes are 197 yards or longer with No. 8 playing at 235 yards. The par-5s are pretty hard too, with three of them at 570 yards or longer. And the no. 1 handicap hole is the ninth, a 453-yard par 4 dogleg right that plays over a waste area and lake.

The best way to play this course is part of a package. As of press time, the Hard Rock Punta Cana was offering two green fees for $99 if you stay three nights or longer.

Of course, if you’ve come all this way, you should definitely a couple more in the area, and there is none better than another Nicklaus design, Punta Espada. Opened in 2007, this former home of a PGA Tour Champions event is as picturesque and enjoyable as it gets. The ocean is so close to many of these holes that you can feel the sea spray. Also, the sea is visible from almost all points on the course, and eight holes play right along the rocky shores with some of the shots carrying portions of it, like the iconic 250-yard par-3 13th.

A couple of other courses to consider are Corales Golf Club (limited tee times are available to the public) and La Cana, both at the Puntacana Resort & Club. Corales, home of the PGA Tour’s Corales Puntacana Resort & Club Championship, is a stellar Tom Fazio design with some more stunning ocean holes.

La Cana, which was designed by P.B. Dye (one of Pete Dye’s sons) is more affordable and perhaps not quite as lush as Corales, but it’s still spectacular golf with plenty of mounding and a few ocean holes.

If you do wind up playing that much golf, though, perhaps there’s nothing better than following it with a spa treatment, and the Hard Rock has one of the best in the D.R. The Rock Spa is 60,000 square feet of pure bliss with 42 treatment rooms, hydrotherapy circuit, lagoons, two whirlpools, steam room, sauna, food creek pathway, hydro-reflexology, sensory expertise pool, and an ice room.

While the spa is a can’t miss, the Hard Rock offers some other unique experiences as well.

You can order a complimentary Fender guitar and amp to be brought to your room.

Lessons on the TV will guide you to playing power chords in no time. Or you check out a Crossly record player with a few vinyls to enjoy.

Another unique activity is the Paint and Sip experience of creating your own oil painting as an instructor guides you through your work with a little inspiration from a red or white glass of vino.

And you can, of course, book off-resort activities like catamaran rides to enjoy activities like snorkeling, swimming and fishing.

And while the resort’s all-you-can-eat inclusive restaurants offers great variety (including a great ice cream shop) one of the most special experiences can be had at Montserrat Manor, Montserrat, located in the casino, is the only restaurant that isn’t included in the price of staying at the Hard Rock, but it is well worth it. This high-end modern American steakhouse serves the highest prime flown in from Chicago, local fish, lobsters and incredible sides, desserts and cocktails. Unless you win a jackpot, Montserrat will probably be the best money you spend in the casino.

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OTL / WINE

Zahir’s 100 Pointers STORY BY RICHARD AREBALO

The Austin Texas Wine Society was founded a couple of years ago by my friends Jake and Josh Ruse. The charter was to help people learn about wine, demystify it, and help people be comfortable choosing and enjoying wine. Once Covid restrictions loosened, the group looked for new venues to host wine tastings. A place in Round Rock was recommended by a distributor friend that supposedly had “some pretty great wine.” One Saturday afternoon, Google maps led to High Country Market Bistro and Gastro Pub on Gattis School Rd.

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At first, we weren’t sure if we were in the right place. It was a nice neighborhood market with a beer bar and a long kitchen along the back wall, but to the left was an imposing wall of wine bottles.

As we were waiting for the owner, I started to notice the selections on the bar. It was dotted with famous (and expensive) Burgundies, grand Bordeaux houses, embossed bottles of Chateauneuf-du-Pape, and some pretty high-end California brands. Next to the bar were stacked cases of the same. This was definitely not an average neighborhood market.

That was our introduction to Zahir Walji and his wife Salima (who absolutely shines with excellent food when she sometimes mans the kitchen.)

Zahir started the business with his wife eight years ago, and he tells me that the first stocks numbered only about 400 bottles. Early on, most of his new neighbors were not privy to the joys of Rhône Gigondas, phenomenal Spanish Ribera del Duero, or pricy Super Tuscans (though some definitely were).

Luckily several well-to-do neighborhoods nearby had just the folks with the resources to build a good business.

Over the years, he’s made several outstanding collections for regulars in the neighborhood, and hosts visits from wine collectors as far away as Dallas and even a few surgeons from Baylor in Waco.

Zahir now regularly holds court from behind his wine bar, blind tasting with Somms or just teaching neighborhood regulars about great wine. I’ve gotten to understand that he is now one of the best wine resources in the region, not only in size but with careful attention to vintage.

Zahir now has nearly 7,000 bottles on hand, mostly in temperature-controlled storage and growing every week. Outstanding stocks of high-end Burgundy, like

Grand Cru Echezeaux, Vosne- Romanée, and Corton vie for space with varying supplies of all five the 1855 Premier cru houses, all fourteen of the deuxième cru houses, and most of the third through fifth growths. He also grows stocks in high-end California wines for his many clients who prefer them.

A huge fan of Côtes du Rhône wines personally, Zahir carries 47 different Chateauneuf-du-Pape houses.

Recently I’ve been lucky enough to attend a four vintage Cheval Blanc vertical tasting (complete with a Solo cup photo-op.) and enjoyed an introduction to nearly a dozen incredible Gaja wines.

Over the years, I’ve gotten to know some of Zahir’s collector friends, and the wines I’ve been exposed to have been unbelievable.

However, one box recently bought at auction had me green with envy and worrying about my wallet.

Zahir recently bought a box of six Premiers Grands Crus / Grands Cru Classés wines from the very best recent vintages. It’s a veritable dream box, every wine rated 100 points. They include the outstanding Château Lafite-Rothschild, 2010, Château Latour, 2009, Château Margaux, 2000, Château Haut-Brion, 2015, Château Mouton Rothschild, 2016, and Château Cheval Blanc 1er Grand Cru Classé A, 2016.

Each storied wine will be sold or shared with his wine club members over the coming years. As quick as I could, I called dibs on the Château Margaux, 2000.

Over the next year or so, Zahir plans to convert part of his current space into a temperature-controlled wine storage facility that will allow clients to store on-premises and move his wine bar to the building next door.

I very much look forward to my continued education.

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Great cigars start with the hands

OTL / CIGARS

STORY BY ANDON GUILLORY

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Christopher Columbus landed on Cuba’s Bahia de Gibara on Oct. 29, 1492. Native Americans on the island were smoking raw twists of leaves and introduced the practice to Columbus’s crew. This method would later be fashioned into what we know as the cigar today. Because of Columbus’s findings, cigar smoking first became popular in Spain and then the rest of the world.

In 1890 Cubans began to immigrate to the United States. Among these immigrants were Cuban master rollers, and the country became a prominent producer of quality cigars. The United States still produces great cigars and the rolling tradition has been passed along through generations. It is important to note master rollers in the United States can make as much money as a certified nurse.

Private companies have hired rollers and begun to roll their own cigars. The process is quite extensive and requires, among other things, the growing, harvesting and leaf selection. The actual rolling process begins with the preparation of the fillers. The Cuban filler “entubar” method achieves superior airflow through the cigar. During this process the leaves are evenly distributed and folded individually, which will later affect the way a cigar burns. Make sure to pay attention to your cigar the next time you light up.

“If a cigar is poorly rolled, it will not burn evenly, causing it to become hot, go out and most importantly, the full flavor of the tobacco cannot be enjoyed,” Pablo Caballero, expert tobacconist, says.

A binder leaf will then hold the tobacco together and complete the filler part of the process. A cedar mold will then hold the tobacco bunch for approximately 30 to 45 minutes. After this, the tobacco is transferred to a cedar-rolling platform where the wrapper will be ap-

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plied. The process is quite delicate because wrapper leaves are very expensive. This particular process can also be quite sentimental for rollers because platforms are usually passed on from generation to generation.

Inspection of the leaves will allow the roller to choose the best part of the leaf and use his “chaveta” (roller’s knife), which is usually another family heirloom, to sculpt the wrapper leaf into optimum shape. The roller then applies vegetable glue to secure the wrapper. A tobacco bunch from the cedar mold is then taken and cut to perfect length and the wrapper is carefully applied from foot to head. After the cigar is wrapped, the cap is applied by punching a circle out of the wrapper leaf and applying the circle to the head of the cigar. Only after this process is complete is the band applied with vegetable glue.

So when paying a hefty price for a box of cigars, you might not only be paying for the quality of a roll but for the tradition and patience that comes with the art.

One of the few places in Austin that offers handrolled cigars is Bobalu Cigar Company. They have two locations, 6th Steet and in North Austin. You don’t have to wait to get your cigar rolled, you can stop in and buy directly from the shelf. If you can’t wait to get home, you may smoke it there.

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