T H E
B E S T
CONTRABAND COMEBACK Luxury Escape
Our Guide to a Houston Retreat
A Designer’s Passion Project
E V E R Y T H I N G
PROHIBITION-ERA COCKTAILS ARE AUSTIN’S MOST INTOXICATING TREND
SWEET SPRING SCENTS
MARCH/APRIL 20110 5
Vogue on the Range Western Wear with Austin Flair
6austinlifestylemagazine.com 88066 27519 0
Contents AUSTIN LIFESTYLE MA RCH/ AP RI L 2 011
FEATU RES 54
Prohibition-era Cocktails are Austin’s Most Intoxicating Trend
Austin Lifestyle’s Guide to a Chic Houston Getaway
Ryan Jackson renews a Traditional Home as a Lively Showcase of all Things Design
Contents AUSTIN LIFESTYLE MA RC H/ A P R I L 20 1 1
10 Contributors 12 Letter from the Editor TH E A * L I F E 15 Noteworthy happenings, reviews and openings that highlight the best of everything Austin has to offer A * S T Y LE FASHION SPECIAL! 25 Vogue on the Range
Six pages of Wonderful Western Wear from Austin and Beyond! BEAUTY 36 Scintillating Scents HOME
39 Charming Chairs OUTDOOR 40 Burgeoning Backyards
S OC I A L RE G I S T E R 43 Philanthropy Day Awards Breakfast 44 Rodeo Austin Gala 45 Dell Childrenâ€™s Gala 47 Upcoming Events Q& ATX 51 Rip Miller
I T ' S AN AU S T I N T HI NG 52 SXSW: Friend or Foe? A * TA S T E SAVOR 78 Vince Young Steakhouse SIP 80 Drink Pink ACCIDENTAL EPICUREAN 82 Sizzling Suppers CO S MI C C A DENC E 84 Horoscopes for March and April K EEP AU S T I N WE LL 87 Your guide to staying healthy
t The Hill Country Lo a h W oks See e Lik m o e C
ON THE INSIDE!
Estancia has a range of furnishings wide enough to suit any style. Explore 12,000 square feet of everything from furniture collections that can fill up a room to eclectic accents that will give your home its own distinctive brand.
12703 HIGHWAY 71 WEST AUSTIN, TEXAS Bee Cavesâ€™ most historic building, directly across from Hill Country Galleria Mall 512.263.8781 Complimentary Design Services Store Hours: Mon - Sat 10 to 6 Sun 12 to 5
ww w. es ta n c ia h om e. c om
Brenda Audino is a Certified Wine Specialist and among only a handful of sommeliers in the Austin area who are accredited by the International Sommelier Guild.
on aspects of culture interacting with nature. She has photographed for Supper Underground since 2009. You can browse a larger scope of her work at www.aleonphotograpy.com.
Austin-native Casey Dunn developed his craft and found his current focus on architectural photography at the acclaimed Brooks Institute of Photography. He moved to New York City and worked as an assistant to several wellknown photographers before returning to
Veronica Meewes graduated from Sarah Lawrence College in New York, where she studied writing, art and sociology. She moonlights as a freelance writer and photographer when she’s not in the kitchen, supervised by her dog Chef. She primarily pens all
Austin. While working within the burgeoning creative scene in East Austin, Casey co-founded Public School—a creative collective comprised of designers, illustrators and photographers. He continues to produce work for a select group of local, national and international clients from
things food and drink, and her articles have appeared in the Austin-American Statesman, Edible Austin, Eat & Drink Austin, Soundcheck magazine, Scion magazine, Whole Lifestyle magazine and the Austinist. She had a great time writing “Contraband Comeback” and
his home in the heart of Texas.
looks forward to continued research!
Melody Fitzgerald is a McLennan County Master Gardener and has lived in Central Texas
Hedda Prochaska is a native Floridian living in, and loving, Austin, Texas. She is a self-
her whole life. In real life, she is a marketing consultant, but nothing makes her happier than to be out in my garden with dirt under her fingernails and leaves stuck in her hair.
proclaimed music aficionado, thriving on the live music abounding in Austin. She has always loved writing and sharing her discoveries around town with friends via whatever
social media is trending. You can follow her on Twitter (@heddabedda).
Marika Flatt has been a freelance travel writer since 2002, writing for NPR.org, GoodHousekeeping.com, Austin Woman magazine, Plate & Vine, ChickVacations and several others. Her travel writing has also appeared on. She lives with her husband and 3 children (who love to travel) in Austin. She is also the
known for her food and beverage shots, she also specializes in architecture and lifestyle photography. She’s happiest when she is behind the camera, shooting something inspir-
founder of PR by the Book (www.prbythebook. com) and a speaker for and member of the Texas Outdoor Writers Association.
ing or brainstorming future photo projects. In the last year she’s done photo shoots for a variety of clients including Austin Monthly,
Rebecca Fondren is a commercial photographer specializing in food and product photography. She studied Political Science at the University of Texas; and in early 2007 taught herself photography. Her clients include The Salt Lick BBQ, Sullivan’s Steakhouse, Uchi, The Cookbook, Texas Monthly, The Wall Street Journal, GQ Magazine and Google. Jason Kerkmans contributes to magazines such as Men’s Journal, Men’s Health and Outside, among others and is a regional editor for Texas Golfer magazine. Kerkmans’s most memorable interview was with Sandra Day O’Connor—but that will play second fiddle the moment this new father gets to ask his daughter her first question. Ashton Leon is a photographer pursuing her fine arts degree at Texas State. Her work focuses
Aimee Wenske is an editorial and commercial photographer living in Austin, Texas. Best-
Edible Austin, Foreign & Domestic, La Boîte Café and West Elm. Donna Woodwell is an astrologer, hypnotist, writer and entrepreneur. She owns Four Moons Astrology, consults with clients from across the country, launched the Astrological Society of Austin and served as membership director for the largest US astrology organization. She can be reached online at www.donnawoodwell.com Canan Yetmen is principal of CYMK Group, an Austin consulting firm that provides writing services exclusively to architecture and design firms around the country. She is former publisher of Texas Architect magazine and co-author of The Owner’s Dilemma: Driving Success and Innovation in the Design and Construction Industry. Find out more about Canan at www.cymkgroup.com.
T H E
B E S T
E V E R Y T H I N G
Shawn K. Lively Michelle Steves
ASSISTANT EDITOR INTERNS
Sophie Black, Amber Groce,
R. Beard, Monica Cavanaugh, Nicole Cribbs, Melody Fitzgerald, Marika Flatt, Jason Kerkmans, Veronica Meewes, Hedda Prochaska, Daniel Ramirez, Roxanne Wilson, Donna Woodwell, Canan Yetmen ART & PRODUCTION DESIGN
Creative & Sons
www.creativeandsons.com CREATIVE SERVICES / WEB DESIGN
Daniel Ramirez, April Gunn CONTRIBUTING PHOTOGRAPHERS
Bryant Hill Media, Rebecca Fondren, Jerry Hughes, Ashton Leon, Mark Matson, L. Andrew Sterling, Aimee Wenske VIDEOGRAPHER
SALES & MARKETING DIRECTOR OF MARKETING AND PR BUSINESS DEVELOPMENT
Linda Jones, Jane Rash For advertising information, please e-mail firstname.lastname@example.org LETTERS TO THE EDITOR email@example.com SUBSCRIPTIONS firstname.lastname@example.org Subscribe online at www.austinlifestylemagazine.com JOB INQUIRIES email@example.com firstname.lastname@example.org Austin Lifestyle is Austin owned and operated and published by Texas Lifestyle Media, Inc. © and ™ 2011 Texas Lifestyle Media, Inc. All rights reserved.
'IFT7ITH0URCHASEp-ARCHstq!PRILst Receive Â a Â sterling Â silver Â COMPOSE Â post Â set Â (a Â $20 Â US Â retail Â value) Â =NPKJ NAAG0MQ=NAÂŠ)ARAHreceive Â a Â sterling Â silver Â COMPOSE Â hoop Â set Â (a Â $40 Â US Â retail Â value) Â with Â your Â purchase Â of Â $50 Â or Â more Â of Â PANDORA Â jewelry, Â or Â with Â your Â purchase Â of Â $75 Â or Â more Â of Â PANDORA Â jewelry.
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LETT ER F ROM T HE ED ITOR
When those words are spoken, it’s a call to live life to its fullest. At pivotal moments, it can mean acknowledging and welcoming a chance for growth in which moving forward could change your life completely. At other times, it is merely a reminder to unwind from your woes and simply enjoy a glass of wine and easy conversation with friends. Nevertheless, I think most would tend to agree that the proverb reminds us to experience the best parts of life. In putting together the March/April issue, good things were stirring amongst AL staffers and contributors. March is notably one of the most lively months for Austin in general. Of course it starts off with a boom, when the mass migration of music, film and interactive industry professionals and enthusiasts take up lodging in every remaining hotel room, empty apartment and living room floor to attend SXSW. Conference-goers blitz the city’s streets for an intense two weeks filled with boundless possibilities for both enjoyment and new opportunities. Among the crowds will be our columnist Hedda Prochaska, who opines in this issue on the conference’s controversial takeover of our city. Many of those partaking in Austin activities for SXSW and beyond are incorporating an intoxicating trend into their evening. In our cover story, Veronica Meewes explores the fascinating world of mixology and Austin entrepreneurs that have embraced the new trend toward Prohibition-style drinks. These are more than just cocktails: with these concoctions come a history and appreciation for the craft as well as reminders of a time when people found ways to really enjoy themselves, despite the difficulties life presented. While seemingly everyone in the world is coming to town, a few of you might consider a weekend getaway to dodge the crowds. Travel writer Marika Flatt offers a guide for a luxe Houston excursion. From boutique hotels to top-shelf tequila hotspots, you’re sure to find many ways to relax, unwind or discover something new! Check out our recommendations for a fantastic trip. If your hankering for departure falls short, find refuge in a little retail therapy. Rebecca Fondren photographed AL’s first feature-length fashion section spotlighting western wear from around the Hill Country. From artisan boots to bohemian fringe and handmade adornments, we’ve got the cure for what ails you. Where some find gratification in escape, others relish a challenge. Designer Ryan Jackson snapped up an Onion Creek home that he’d been eyeing for quite some time and that decision sparked a journey that was filled with surprises and he poured his passion into a full-on renovation of the property. The results are stunning, and we’re certainly glad he decided to seize the opportunity when he saw it. Looking back on the amazing people we’ve met and things we’ve learned while putting this issue together, evidence suggests that good things come to those who don’t wait. So whether you’re diving into a sea of people to enjoy historic cocktails and enticing entertainment, finding solace in a relaxing getaway, or embarking on a project that beckons greatness, carpe diem Austin!
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Noteworthy happenings, reviews and openings that highlight the best of everything Austin has to offer
TH E 2011 CO N FE R E N CE The SXSW Music and Media Conference celebrates its 25th Anniversary in 2011! Since their first music-only festival in 1986, which turned out 700 participants, SXSW has grown to produce expanded music, film and interactive festivals (and this year, they are even incorporating fashion!) with over 36,000 participants in 2010. Reaching a quarter of a century of being the biggest and most anticipated convergence of all things music, SXSW is ready to keep the reputation alive by programming the best event yet. Don’t Miss! SXSW 2011 Interactive Keynote Presentations Seth Priebatsch, Chief Ninja of SCVNGR, March 12
OUTSIDE INDUSTRY: COURTESY SOUTH BY SOUTHWEST
Rock and Repercussions You’ve heard the story before: Poor Austin 20-somethings ban together, passionate about an idea, and have the gusto to follow it through with it, usually on a next-to-noth-
The story began in the 1980s when the four founders (current editor and co-founder of The Austin Chronicle Louis Black, Chronicle publisher Nick Barbaro, past Chronicle staffer
Christopher “moot” Poole, Founder of 4chan.org, March 13 Felicia Day, Web Videographer and Actress, March 14
ing budget. Then, that idea takes on a life of its own. There must be something about living here that begets creative ideas that people latch onto, because Austin breeds these stories
Roland Swenson and booking agent Louis Meyers) were living off of tomato soup and pipe dreams of breaking into the music industry; and Austin’s thriving music scene was the
Blake Mycoskle, Founder of TOMS Shoes, March 15 Bruce Sterling, Science Fiction Writer
all the time. And the globally recognized South by Southwest Music, Film and Interactive Conference and Festival is no different.
ticket. Austin musicians felt isolated from the big east and west coast labels and everyone was wondering how to get a foot in the door.
Outside Industry: The Story of SXSW, directed by Alan Berg, will have its world premiere at The Paramount Theatre as part of SXSW 2011. Berg, co-founder of Arts+Labor, directed the Emmy Award-winning short film, South by Southwest: The Business of Music in 1994. For the past
So, they organized what then they considered to be a fun annual gathering of music industry professionals. It is now the biggest music event in the world, incorporating film and interactive conference elements. Of course, like all inspiring tales, this one
fifteen years, the director and his team have been documenting the festival, interviewing SXSW movers and shakers, and scouring SXSW archives and Austin History Center documents in an effort to chronicle the origin and early evolution of the SXSW Music Festival. Co-Founder and Managing director of SXSW, Roland Swenson remarked, “Alan Berg and his crew found footage we didn’t know existed. The story
has its ups and downs. Berg’s film recounts the rise of SXSW’s smothering success and the overwhelming backlash and criticism that came with it while also documenting the unique qualities and characteristics of Austin that played part in its cultivation. Amongst the upheaval, the film also showcases rare footage of legends including Johnny Cash, Iggy Pop and dozens of others. Don’t miss the world
SXSW 2011 MUSIC, FILM,
they tell about the people involved with the birth and growth of SXSW as a cultural phenomenon is complex, nuanced and entertaining.”
premiere, competing in the SXSW Film 24 Beats Per Second category Wednesday March 16 at The Paramount. www.outsideindustrymovie.com
AND INTERACTIVE CONFERENCE AND FESTIVAL March 11–20 www.sxsw.com
and Internet Critic, March 15 SXSW 2011 Film Headliners SUPER (U.S. premiere) starring Rainn Wilson, Ellen Page, Liv Tyler, Kevin Bacon and Michael Rooker Source Code (world premiere) starring Jake Gyllenhaal, Michelle Monaghan, Vera Farmiga and Jeffrey Wright The Beaver (world premier) starring Mel Gibson, Jodie Foster, Anton Yelchin, Jennifer Lawrence and Cherry Jones SXSW 2011 Musicians to Watch Josh Ritter Brett Dennen Oh Land
T H E A * LI FE
Brown Bag Delivery Do you ever reminisce about the days when the lunch bell rang and you grabbed your brown bag, which contained all major food groups specifically prepared with love and care by dear old Mom? In the world of eight to fivers, it’s a fluttering memory. Finding healthy grub is either inconvenient or too costly. Founder Ben Mendoza faced this exact dilemma for years working long hours in the IT industry. In his attempt to seek justice against preservative-packed provisions, Mendoza, along with long-time friend, French-trained chef and Mexican restaurateur Rameses Tapiero, banded
Campfire Chorus Mid-April, when the Texas bluebonnets and wildflowers are at their peak, Old Settlers Music Festival summons roots and Americana music lovers to the Salt Lick Pavilion and Camp Ben McCulloch for four days of enticing music and activities
weekly and even interacts with customers via social media outlets to find out what they are craving. From yogurt-marinated chicken kabobs and seared tilapia with almond beurre noisette, to savory soups, fresh
amongst the enchanting Texas Hill Country. This year’s line-up features heavyhitters like The Avett Brothers, The Richard Thompson Electric Trio and Sam Bush, alongside Austin-favorites like The Band of Heathens, The Gourds and Suzanna Choffel. Pack-in your thrills from sunup to sundown with a one day pass or opt
produce and nuts, hungry busybodies may order individual meals and snacks of their choosing or opt for the chef’s grab-bag, where Tapiero hand-picks your meals each week. Delivery days are Mondays
for a full-on camping experience April 14-17. www.oldsettlersmusicfest.org
and Wednesdays, with a minimum purchase of five meals, and the entire process may be done online. No offense, Mom, but Brown Bag Delivery just might have you beat! www.brownbagdelivers.com
Chic Collegians Each year the graduating students in the University of Texas Division of Textiles and Apparel in the School of
Cirque du Soleil Dralion, a fusion of ancient Chinese circus traditions and avant-garde style of Cirque du Soleil, will be in Austin from March 10–20 at
Human Ecology debut their original designs at the Annual Senior Fashion Show. On Thursday, April 21, the Lone Star Room at the Frank Erwin Center will flourish with budding talent as models take the stage to showcase innovative daywear, casual wear, evening wear and wedding gowns. This year’s challenge was to employ eco-friendly fabrics and technology-
the Cedar Park Center. Dralion derives
smart techniques. Prizes will be given for Best, Most Innovative, Most Marketable, and Best Constructed Collection, as well as Best Evening and Bridal Gown by a panel of industry professionals. Join over five thousand in attendance to witness the up-and-coming designers. April 21. www.he.utexas.edu/txa/
and comedic characters on a masterful
inspiration from Eastern philosophy with its perpetual quest for harmony between humankind and nature. The international cast features fifty-two world-class acrobats, gymnasts, musicians, singers artistic entertainment tour through North America. www.cirquedusoleil.com/dralion
OLD SETTLERS: JOHN GRUBBS; FASHION SHOW: KIM ESPINOSA FOR BRENDA LADD PHOTOGRAPHY
together to create Brown Bag Delivers. The concept: fresh, healthy, all-natural meals conveniently delivered to your home or office at around seven dollars each. Chef Tapiero provides new menu options
Come visit our new showroom at the Hill Country Galleria Rustic elegance from around the globe. Mexico
. Brazil . Peru . Morocco and Texas, too.
12600 Hill Country Blvd Ste R-140 Bee Caves, Texas 78738 for directions visit Cierrainteriors.com 512-454-8603
T H E A * LI FE
Now on display at the Harry Ransom Center in their exhibition “Culture
innovative approach incorporates animated gadgets, computer games and a character-filled entertaining environment. Upon check-in, kids receive their Snip-its Adventure Club card, then meet and interact with Snips and the Gang. At the styling station, kids keep busily entertained on the Snip-its Adventure Play Stations, featuring custom computer games and activities with Snips
Unbound: Collecting in the Twenty-First Century,” running through July 31, is a plate painted by Pablo Picasso. The plate was donated to the center by famed
and the Gang. Upon completion of the haircut, kids trade in their Adventure Club card, along with a lock of their freshly cut hair, for a special prize at the Snip-its Magic Box. Snip-It stylists are specially trained to work with children of all walks of life. The Snip-its Corporation partnered with the national Autism Speaks organization to create a haircutting guide for stylists and parents of
photojournalist, David Douglas Duncan. Duncan received the gift from Picasso while photographing the family in their
children with autism. All of Snip-its’ stylists are trained to work with children with autism and other special needs. Snip-its South Austin will offer special salon hours on an on-going basis for haircuts and other services for children with autism and special needs. Their ongoing support shines in
home on April 19, 1957. It is dedicated to Duncan’s dog Lump, a dachshund, which accompanied the photographer on his trip to Villa La Californie in Cannes, France. While eating lunch one day, Picasso asked Duncan if Lump had ever had a plate of
April for National Autism Awareness Month. www.snipits.com
his own to which Duncan responded no. At that point, Picasso picked up his lunch plate, and with a brush and paint that were at the table, began painting a simple, yet detailed, portrait of Lump. The plate was inscribed to Lump, signed and dated by Picasso, then handed to Duncan. Documented by the photojournalist himself, the images from that day along with
past February. The new venture builds off of the success of the “one-
images from Duncan’s career are archived at the Harry Ransom Center. Visit their Web site for the online exhibit of Duncan’s archives. www.hrc.utexas.edu
This March they’re, “Goin’ Cohen” with viewings of O Brother, Where
Blue Starlite Mini Urban Drive-In Theatre. The world’s first and only mini urban drive-in movie theatre just opened in downtown Austin this of-a-kind experience of modern urbanism meets vintage retro chic,” as they put it, created at their East Side location, which will remain open as a private event rental drive-in and for special monthly programming. The expanded 1001 E. Sixth Street location accommodates twentyfour cars and the pedestrian walk-in holds over 150 people at capacity. Art Thou, Fargo and The Hudsucker Proxy, alongside other retro indie flicks like Mars Attacks and The Wiz. www.austindrivein.com
PICASSO: DAVID DOUGLAS DUNCAN,PLATE: PETE SMITH, BOTH COURTESY THE HARRY RANSOM CENTER; SNIP-ITS: COURTESY SNIP-ITS
Snip-Its’ wacky, entertaining children’s salon just opened a location in Southpark Meadows Shopping Center this past January. The concept was created to untangle the hair-care challenges of parents trying to find a stimulating and enjoyable hair cutting solution for their kids. Their
T H E A * LI FE |
KMAG YOYO (& other American stories) Hayes Carll On an album that lists the song
Blaze Foley's 113th Wet Dream Gurf Morlix With his latest release longtime producer, songwriter and
What Makes Bob Holler Hot Club of Cowtown Recorded in three days in a London studio while the Austin
Epiphany: True Stories of Sudden Insight Elise Ballard
titles as chapters, Hayes Carll spins yarns from the perspective of a road-tested drifter riding the ebb and flow between longings for
renowned multi-instrumentalist Gurf Morlix records a true-tothe-tune collection of Blaze Foley covers. The once cohort of the
trio was on a U.K. tour, this tribute to Bob Wills and the Texas Playboys is full of marvelous musicianship and elevated
What is an “epiphany”? “It probably has a million definitions. It’s the occur-
highway and home. The looseness of the production and the sharpness of the players involved evoke heavyweights like Merle Haggard
legendary songsmith uses his signature technique to set the mood, but does not stray far from the original intention of each
energy. Elana James (fiddle & vocals), Whit Smith (guitar & vocals) and Jake Erwin (bass & vocals) capture the true feel of
rence when the mind, the body, the heart and the soul focus together and see an old thing in a new way.”
and Waylon Jennings. The songwriting approaches John Prine and Billy Joe Shaver somewhere in the 1970s, with a much-
song. From the humorous “Big Cheeseburgers and Good French Fries” to the forlorn “Cold Cold World,” the album’s fifteen tunes
swing with their empathetic playing and vamping. Just like the liner note says, “This is the way Western Swing was supposed to
appreciated modern twist. This one is a keeper. – R. Beard
present a compelling tribute to a dear old friend. – R. Beard
be played and heard!” – R. Beard
reading the stories of epiphany moments from people of all walks of life spanning the globe. If you have not,
to essentially create and develop their own parts. From the tangible eagle, butterfly and bat to the more imaginative phoenix, air-
this book compels readers to look inside themselves, motivating them to find their
bender and star goddess, the production combines the ethereal with the worldly to create a magnificent palette. The musical score, written by Chris Humphrey and performed brilliantly by her and the cast was put into place around the character ideas to
own “aha” moment or spiritual awakening; a moment that literally transforms your life. You will laugh and you will cry as you unravel the powerful stories of real-life
The Elementals: AIR VORTEX Repertory Company Part of the mission of The Vortex is to create and present new and innovative performances and to transgress
create the overall theme, and incorporates keyboards, didgeridoo, recorders, violins, voices, percussion and even wind chimes, The fusion of dazzling aerial acrobatics, choreographed primarily by Andy Agne, the occasional dialogue and even synchronized breathing beget a cohesive, albeit abstract, presentation that is equal parts musical and avant-garde ballet. The sum of the parts is a
insights and inspirations. Author Elise Ballard had her epiphany in Austin. Visit www.epiphany channel.com to see Elise’s behind the scenes accounts of unlocking the epiphanies of Archbishop Desmond Tutu, Deepak Chopra, MD,
conventional theatrical forms. With the first in a series of elemental explorations conceived and directed by Bonnie Cullum, the company succeeds admirably. Given only the theme of air as a guideline, the cast members were allowed
grand example of co-creation at its finest. AIR runs now through March 20. Visit www.vortex rep.org for tickets, directions and a calendar listing of other 2011 productions. – R. Beard
and Craigslist founder Craig Newmark, among a remarkable and fascinating list of over fifty others. – M. Merritt
Have you had an epiphany? If you have, you will love
THE ELEMENTALS: KIMBERLEY MEAD
T H E A * LI FE |
A PR IL 9
Louisiana Swamp Thing & Crawfish Festival Buda City Park www.roadwayevents.com A PR IL 1 2
Alfred Hitchcock’s The 39 Steps The Paramount Theatre www.austintheatre.org A PR IL 15
Fashion for Compassion Saks Fifth Avenue www.austinchildrenshelter.org A PR IL 1 6
ZACH Theatre’s Red, Hot & Soul MAR C H 27
Statesman Capitol 10K Downtown Austin www.statesman.com/cap10k
M A RCH 1 1
The Long Center www.thelongcenter.org
AP R IL 1
MARCH 2 6
A P RI L Shawn Colvin One World Theatre
22nd Annual Bandana Ball M A RCH 11 -2 0
South by Southwest Conferences and Festivals Around Austin www.sxsw.com M A RCH 11 –26
Star of Texas Fair and Rodeo Around Austin www.rodeoaustin.com M A RCH 16 -20
12th Annual Heart of Texas Rockfest Downtown Austin www.texasrockfest.com
Wild Onion Ranch www.rmhc-austin.org MARCH 2 6 -2 7
54th Zilker Garden Festival Zilker Garden Center www.zilkergarden.org MARCH 27
Statesman Capitol 10K Downtown Austin www.statesman.com MARCH 2 7
Annual OASIS Bridal Show The OASIS www.oasis-austin.com
M A RCH 1 9
Austin Music Awards Austin Music Hall www.austinchronicle.com
26th Annual Texas Hill Country Wine & Food Festival Around Austin www.texaswineandfood.org
Third Annual Austin Funky Chicken Coop Tour Around Austin www.fccooptour.blogspot.com A PR IL 21- 25
Art Week Austin Around Austin www.artallianceaustin.org
AP R IL 2
John Mellencamp Austin City Limits Live www.acl-live.com
A PR IL 2 5
David Sedaris The Long Center www.thelongcenter.org
AP R IL 2
13th Annual Mighty Texas Dog Walk Waterloo Park www.servicedogs.org
A PR IL 28
Umlauf Sculpture Garden Party Umlauf Sculpture Garden www.umlaufsculpture.org
AP R IL 2- 3
Austin Cactus and Succulent Society Show and Sale Zilker Botanical Gardens www.austincss.com AP R IL 7- 1 0
MARCH 3 1 – APRIL 3
A PR IL 2 3
19th Annual Austin International Poetry Festival Around Austin www.aipf.org
A PR IL 28
HAAM Corporate Battle of the Bands featuring The Black and White Years Antone’s www.myhaam.org A PR IL 30 -MAY 1
Austin Record Convention North Austin Event Center www.austinrecords.com
Texas Music Series Kick-Off The OASIS
Hilton Austin www.zachtheatre.org
R You Can’t Stop the Beat! Welcome to the 60’s! Twist and shout at the best bash in town... ZACH’s 2011 Red Hot & Soul Gala will have you boppin’ to a beat that celebrates when Dick Clark was on American Bandstand, Beehives were in, and girls really knew how to tease—HAIRSPRAY!
Saturday, April 16, 2011 Hilton Austin | 6:30-11 p.m.
Bella Maui Boutique for all Four Seasons and Year-Round Resort Wear Located at The Arboretum, 10,000 Research Blvd, Austin, TX 78759. Tel: 512-372-1600 www.serendipitymaui.com
Cocktails & Seated Dinner Sixties Costume Contest | Live Auction Soultastic Entertainment including an Exclusive Sneak Peek at ZACH’s HAIRSPRAY!
Tickets: call 512.476.0594 x260 or buy online: zachtheatre.org
Vogue on the Range FASHION SPECIAL!
WRANGLE-UP AND SETTLE-IN TO THIS SPRING’S STYLISH WESTERN WEAR P H OTO GR A P H Y BY R E BECCA F O N D R E N S P EC IA L T HA N K S TO T H E B ROKE N SPOK E
Liz James “Bianca” necklace in buffalo white turquoise wired with 14kt goldfilled chain, faceted stones and a large turquoise drop: $368. Liz James, www. lizjames.com. Gypsy Collection pearl bracelet with gold, antiqued clasp and turquoise stones: $560. JW Marriott Gift Shop, www.jwsanantonio.com. Tasha Polizzi lightweight blush jacket with silver and turquoise buttons: $500. Centerpoint Station, www.centerpointstation.com. Old Gringo ladies “Golondrita” boots in vesuvio oryx and chocolate: $565. Centerpoint Station, www.centerpoint station.com. Justin cowboy boot handbag with tan stitching, a silver and brass star center concho, and brown leather shoulder strap made from horse reins: $75. Texan Cowgirl Treasures, www.texancowgirltreasures.com AUSTINLIFESTYLEMAGAZINE.COM
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Brown Lucchese double-wide boot purse with brown leather trim, secured with decorative antique brass tacks: $325. Texan Cowgirl Treasures, www.texancowgirl treasures.com. Ranching scene scarf: $32. JW Marriott Gift Shop, www.jwsanantonio.com. Horseshoe ring, fair trade from Thailand: $52. Mana Culture, www.manaculture.com. M&F Western Products silver steer head rectangle belt buckle: $12.50. Cavenders, www. cavenders.com. Lucchese 1883 ladies peanut brown “Mad Dog” snip toe western boots with stud accents: $379.99. Cavenders, www.cavenders.com
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Liz James “Ann Claire” bracelet with turquoise stones and pearls: $114. Liz James, www.lizjames. com. Double J Saddlery Leather cuff trimmed in turquoise gator, embellished with turquoise & coral roses: $100. JW Marriott Gift Shop, www. jwsanantonio.com. Turkish turquoise and brown knotted necklace with gold and turquoise pendent: $160. Centerpoint Station, www.centerpointstation. com. Liz James “Kris” necklace with turquoise, Spanish silver medallion and charms: $215. Liz James, www.lizjames. com. Fair Trade Tibetan necklace with sterling silver and brass and coral and turquoise stones: $238. Mana Culture, www. manaculture.com. Virgin Mary buckle: $40. Texan Cowgirl Treasures, www. texancowgirltreasures. com. Black & Blue Bird Studios shot gun shell and cactus necklace: $48. Mana Culture, www.blackand bluebird.com. Urban Posh, “Reyna” earring in turquoise: $80. Urban Posh, www.urbanposh.com.
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FASHION Dorfman Pacific Organic Rafia Cowboy Hat: $34.99. Cavenders, www.cavenders.com. Amanda Faye layered fringe vest with studded black belt: $125. Mana Culture, www.faydedcreation. com. Inca Boots Company tall tan boot with insets of traditional Peruvian patterns: $175. Inca Boot Company, www.inca boots.com. Jahnavi Sievert feather and faux snake skin leather earrings: $35 (single), $58 (pair). Mana Culture, www. manaculture.com. Hamilton Creek suede leather necklaces: $44 (turquoise), $34 (malachite). Mana Culture, www.mana culture.com. Minnetonka two button soft suede and thin rubber sole moccasins: $47. Mana Culture, www.manaculture.com.
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Models: Casey Mcilhon, Beth Stabile, Nathalie Harris | Styling : Riley Estebes de Silva | Location : Four Seasons â€“ Presidential Suite Salon : Ron King -Â Carlos | Hair/Makeup: Kristin Karr | Photographer : L. andrew sterling
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FASHION Corral ladies blood red western boots with lizard cutout overlay: $299.99. Cavender’s, www.cavenders.com. Heritage Boot “Coco” ladies boots in chocolate calfskin with cream and baby blue inlay: $595. Heritage Boot “Hippie Chic” ladies boots in turquoise leather with flower and butterfly inlays in vibrant colors: $695. Heritage Boot, www.heritageboot.com. Corral ladies distressed black western boots with turquoise fleur de lis snip toe: $239.99. Cavender’s, www.cavenders.com.
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Whittall & Shon made-to-order cowboy hat with turquoise beads: $150. Susie D’s, 512.263.0329. Rocki Gorman black agate beaded necklace: $300 and cross pendant: $340. Centerpoint Station, www.centerpointstation.com. Old Gringo ladies black “Milagros” rhinestone western boots: $419.99. Cavenders, www. cavenders.com. Double J Saddlery Turquoise Gator print belt with cross conchos: $300. JW Marriott Gift Shop, www.jwsanantonio.com. Liz James “Amanda” necklace with turquoise, quartz, pearl, and bronze medallions: $385. Liz James, www.lizjames.com. Rocki Gorman sterling silver and black agate cuff: $195. Centerpoint Station, www.centerpointstation.com. Whimsical Originals ladies custom belt with horseshoe buckle: $150. Susie D’s, 512.263.0329.
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Scintillating Scents FUN, FRESH FLORALS AND ELEGANT ESSENCES FOR SPRING
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1 CREED Fleurissimo 2.5 oz: $225. Neiman Marcus, www.neimanmarcus.com 2 Marc Jacobs Daisy Eau de Parfum 1.7 oz: $72. Sephora, www.sephora.com 3 Philosophy Eternal Grace 2 oz: $40. Sephora, www.sephora.com 4 Chloe Chloe Eau de Parfum Spray 1 oz: $60. Sephora, www.sephora.com 5 Niven Morgan Blue Parfum 1.5 oz: $36. The Menagerie, www.themenagerie.com 6 Lush Lust 30 ml perfume: $32.95, 9 ml atomizer: $13.95. Lush, www.lush.com
Treasury distinctive art & fabulous furnishings
Enter a world of unique furnishings, art, bronzes and antiques. The Treasury is located across from The OASIS. OPEN TO THE PUBLIC. Designers welcome. Special Savings with mention of this ad.
Photo credit: Oscar Decker
Hours: M-F 10:00am - 5:30pm SAT Noon - 5:00pm www.thetreasuryaustin.com 6535 Comanche Trail, Austin 78732 (512) 266-6444
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Charming Chairs SPRUCE UP YOUR SPACE WITH A FLAIR FOR FINE SEATING 2
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Gramercy collection Michelle Occasional Chair in Linen: price upon request. Four Hands, www.fourhands.com
2 3 4 5 6
Milo Classic Leather Lounge Chair: $2,499. Crate and Barrel, www.crateandbarrel.com Moooi Smoke Chair: $4430. Threshold, www.thresholdfurniture.com Moroso Bohemian Chair: price upon request. Threshold, www.thresholdfurniture.com Eames Molded Rocker: $479. Design Within Reach, www.dwr.com. Boulevard collection St. Germain Club Chair in Queen Aqua: price upon request. Four Hands, www.fourhands.com AUSTINLIFESTYLEMAGAZINE.COM
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mature and produce their crop before the heat of summer arrives. Warm season plants must not be exposed to frost. If you must plant a shrub or perennial now instead of waiting until fall, choose one that is in a large container with a healthy root system.
Plant in the right place. Find out whether a plant needs full sun, partial sun or shade. Give them what they need and they will thrive. Plant trees in native soil without amendments. Everything else needs well-prepared soil. Add two to three inches of compost and work it into the soil before planting. Fertilize with a product that is higher in nitrogen than phosphorus and potassium. Follow the instructions on fertilizer bags.
Plant correctly. Gently remove the plant from its pot. If the roots are encircling the root ball, pull or cut them apart and spread them out slightly. If the soil at the top of the pot is hard and crusted over, gently break it up before planting. Place the plant in the soil at the right depth. The stem should meet the soil at the same level as it did in the pot, or even slightly lower. Never pile extra soil or mulch around the stem (except with tomato plants). A tomato plant can be laid on its side so that the stem is covered up to the first leaves. They will produce more roots along the soil-covered stem.
Water correctly. Invest in a drip irrigation system or buy soaker hoses. If you mulch the ground around plants and keep water off the leaves, you will help prevent a host of disease problems.
6 Burgeoning Backyards TEN TIMELY TIPS FOR SPRING GARDENING BY ME LODY F I T ZGE R A L D
when everyone rushes off to home improvement stores or garden centers with visions of the beautiful yards and gardens they will have this year. However, without education and planning, hopeful gardeners may soon find themselves overwhelmed by the number of choices of plants, fertilizers, compost, garden décor and mulches that are available. Here are ten tips to get you off to a great start in your garden: THIS IS THE TIME OF THE YEAR
Buy only plants that are recommended for Texas. There are many comprehensive books about Texas gardening with plant pictures and profiles so the gardener can make an informed choice. Follow these recommendations: Choose drought-tolerant, disease-resistant flowers, trees and shrubs with the ability to thrive in our hot summers.
Plant at the right time. Trees and large shrubs should be planted in the fall so that their roots have time to develop before the heat of the next summer. Cool season vegetables must be able to
Mulch bare soil. Provide all planting beds with a 2- to 3-inch covering of natural mulch material such as shredded native tree trimmings. Doing this will moderate soil temperatures, hold in moisture, discourage weeds and break down to add humus to the soil.
Be mindful of nature. We all want our gardens to be filled with butterflies, toads, beneficial insects and the sound of happy birdsong. Use the gentlest method of killing insect pests before resorting to harsher methods. The use of strong chemicals in our gardens has played a part in the decreased population of bees, a vital part of our eco-system.
Trim and prune correctly. Prune spring-flowering shrubs after they have finished blooming. Cut away any dead flowers from perennial and annual bloomers all season. Prune trees in the winter dormant season, unless they bloom in the spring. There is never a reason to chop the top off crepe myrtles—a practice that Master Gardeners and horticulturists detest.
Take care of your lawn grass. Mow often, taking off less than one-third of the grass blades at a time. Tackle weeds in the lawn early, before they go to seed. Use a mulching mower to return the cut grass to the lawn, where it will decompose and add nitrogen to the soil.
And finally, patrol your garden every day. Look for problems and handle them quickly before they get too large and hard to control. A plant’s best defense is your watchful care.
14TH ANNUAL HEART BALL OF AUSTIN MAY 14TH, 2011 HILTON AUSTIN, 500 EAST 4TH ST. Join the American Heart Association for an evening celebrating another year of progress and innovation in the field of cardiovascular care, right here in Central Texas. Enjoy dinner and dancing, live and silent auctions, and great live entertainment. Chairs: Steve Berkowitz MD, Chief Medical Officer, St. Davidâ€™s HealthCare & Christin Cross
For more information, contact email@example.com or 338.2434 Or visit www.americanheart.org/austintxheartball.
PROUD SPONSORS: 65 )FBMUI 4ZTUFNT
SO C IA L RE GIST E R
Philanthropy Day Awards Breakfast ASSOCIATION OF FUNDRAISING PROFESSIONALS â€“ GREATER AUSTIN CHAPTER PH OTO GR A P H S BY B RYA N T HI L L M E D I A
1 Nikki Salzilo, Leslie Sweet 2 Paige Deegan, Kerry Tate, Beth Kruger 3 Whitney Casey, Navdeep Sooch 4 Sue Vasser, Christi Van Rite 5 Dawson Clark, CFRE, Cheryl Newcomb, Nikka Comeaux 6 Rebecca Scofield, Russell Bridges 7 MariBen Ramsey and Gene Attal 8 Angela Kraybill, Deirdre Anderson, CFRE, Christine Kutnick, CFRE 9 Alexis Pangborn, Carrie Leising, CFRE
SOCIA L R EGI S TER
Rodeo Austin Gala STAR OF TEXAS FAIR AND RODEO P H OTO G R A P HS BY M A R K M AT S O N
3 1 4
1 Guests view silent auction items, including sports memorabilia 2 Couples dance to the music of Vince Gill 3 Bama Brown greets guests 4 Vince Gill, headline entertainer 5 Guests view silent auction items, including unique home furnishings 6 Jack Ingram, opening entertainment for the Gala 7 Bama Brown and Heather White emcee 8 Courtney Ellio, Miss Rodeo Texas; Kitsy Tuck, Miss Rodeo Austin Princes; and Grace Crews, Miss Rodeo Austin 9 Guests view the silent auction items including premier wine packages
SOC IA L R E GIST E R
Dell Children’s Gala THE CHILDREN’S MEDICAL CENTER FOUNDATION OF CENTRAL TEXAS PH OTOG R A P HS BY J E R RY H U GHE S
3 1 2 4
1 Jeff Thomas and Sylvia Cardiel 2 Anna Anami, Adam Dell, Bobby & Susan Epstein 3 Marshall & Beth Durrett 4 Stefanie Moore and Lindsey Majors 5 Bob Bonar, Missy Wood, and Armando Zambrano 6 Katherine, Chris, Davis and Ryan Wallin 7 Michael & Christina Underwood 8 Thelma & Tony Sanders 9 Mark & Clary Auler
SOC IA L R E GIST E R
Upcoming Events OUR HIGHLIGHTS FOR YOUR SOCIAL AND GIVING CALENDARS
Cattle Baron’s Ball AMERICAN CANCER SOCIETY
SafePlace Field Day
SAFEPLACE: BRENT LAVELLE; CATTLE BARON: JERRY HUGHES
SAFEPLACE For over thirty-five years, SafePlace has sought to end sexual and domestic violence through safety, healing, prevention and social change. Their vision is a community free of rape, sexual abuse and domestic violence. Those affected by domestic and sexual violence can find solace at SafePlace and learn to move on and be survivors. SafePlace provides a 24-hour hotline to help those in crisis, as well as hospital support, shelter, legal advocacy, counseling, education and many other programs and services. “From basic safety and healing programs, to prevention and social change, we find a variety of ways to empower individuals and the community, and in ways that allow people to choose what works best for them. SafePlace is recognized nationally for many of its programs and services including our Expect Respect program (teen dating violence) and disability services,” said Amy Temperley, Chief Development Officer for SafePlace. SafePlace Field Day is an inspiring, fun, creative event that takes you back to the glorious days when recess was still part of your daily routine. It’s a great way to help out a wonderful cause and build camaraderie with friends, family or co-workers. Relay teams of five (ages 14 and up) compete in goofy activities such as the dizzy bat race, sack race, head ball, mini putt-putt and more to SAFEPLACE FIELD DAY win the coveted All-Star Traveling Trophy. April 9 The real goal of SafePlace Field Day is to creStephen F. Austin High School ate awareness about healthy relationships, www.safeplacefieldday.org commit to ending violence in our community and support SafePlace efforts. If you don’t want to compete, come out to watch or be a cheerleader. To make a donation online and cheer for survivors, go to www.SafePlaceFieldDay.org and click on “Cheer.”
The American Cancer Society is the nationwide, community-based voluntary health organization dedicated to eliminating cancer as a major health problem by preventing cancer, saving lives and diminishing suffering from cancer through research, education, advocacy and service. Nationally, ACS dedicates more money to cancer research than any other non-profit; in Texas alone, ACS is funding $32 million of research. Much of their efforts are sourced from within the Austin community. At present, ACS is funding five cancer researchers at the University of Texas, three of which are focused on breast cancer, at a total cost of more than three million dollars. Additionally, Austin is home to the ACS nationwide toll-free call center, which employs more than five hundred people. Last year in Austin, Society employees and volunteers provided services, such as transportation, assistance in doctor selections as well as insurance claims to more than 4,800 Central Texans who are battling cancer. Prepare to sparkle and shine at The American Cancer Society’s annual Austin Cattle Baron’s Ball, because this year’s affair has a “Rhinestone Cowgirl” theme. Guests will enjoy live entertainment by Grammy-nominated artist Pat Green, and opening act, Brad Dunn and Ellis County. There will also be live and silent CATTLE BARON’S BALL auctions, Vegas-style gaming, cowboy activiMay 7 ties and more. Kelli Brown and Melissa Levine, Four Seasons Hotel co-chairs of the event, are excited to offer the gala.acsevents.org “Raise Your Paddle” direct gift opportunity to attendees. Kelli explained, “At the ball, folks will be able to give directly to the transportation program. This program offers round trip transportation to cancer patients for treatments as well as doctor appointments, financial assistance for gas or vouchers for public transportation, and it’s reported that 77 percent of Austin cancer patients are in need of this assistance.” Put on your best boots and hat and come out to support those in the fight against cancer at the Austin Cattle Baron’s Ball.
S OCI AL R EGI S TER
Man & Woman of the Year THE LEUKEMIA & LYMPHOMA SOCIETY
Beyond the Lights Celebrity Golf Classic BUONICONTI FUND TO CURE PARALYSIS AND THE GRIDIRON HEROES SPINAL CORD INJURY FOUNDATION
Have fun in the Hill Country at the fourth annual Beyond the Lights Celebrity Golf Classic, supporting the Buoniconti Fund to Cure Paralysis and the Gridiron Heroes Spinal Cord Injury Foundation. The Buoniconti Fund to cure paralysis is the largest research facility of its kind in the world, dedicated to finding a cure for paralysis. The Gridiron Heroes Foundation provides support and resources for those with spinal cord injuries, primarily, but not exclusively, obtained on high school football fields. After working on the set of the NBC critically acclaimed television show “Friday Night Lights,” actors Kyle Chandler, who plays Coach Eric Taylor, and Brad Leland, who plays Buddy Garrity, were inspired by the courage and strength of those with paralysis. Join Kyle, Brad and their celebrity friends for a weekend of golf events to support these two incredible charities. Beyond the Lights will be held at the beautiful Wolfdancer Golf Club at the Hyatt Regency Lost Pines Resort and Spa. There will be an awards ceremony after the tournament, BEYOND THE LIGHTS followed by cocktails, dinner, a CELEBRITY GOLF CLASSIC spectacular silent auction and May 13 entertainment. This year orgaHyatt Regency Lost Pines Resort and Spa nizers have added a disc golf www.beyondthelights.org tournament also hosted by Kyle and Brad, which takes place on Saturday, with a barbeque lunch and music by The Shady Rest Band. Last year the Celebrity Golf Classic raised over $175,000, with both of the golf and evening events selling out. An exciting line-up of celebrities attended including “Friday Night Lights” cast mates Connie Brinton and Madison Burge, actor Rex Linn from “CSI: Miami,” Dallas Cowboys Terrence Newman, Tony Romo and Roy Williams and musician Bob Schneider.
MAN & WOMAN OF THE YEAR: SHERWIN FIELD BEYOND THE LIGHTS: CHIP SHOTS, INC.
The Leukemia & Lymphoma Society (LLS) is the world’s largest voluntary health organization dedicated to funding blood cancer research, education and patient services. LLS’s mission: Cure leukemia, lymphoma, Hodgkin’s disease and myeloma, and improve the quality of life of patients and their families. LLS funds a variety of research programs that strive to find the best treatments for each individual patient’s needs by supplying a setting for scientists and researchers to work together in finding a cure. Through advocacy, LLS strives to influence public policy to provide patients access to affordable routine care. Support for the family and patient are provided throughout the journey by LLS’s established programs including financial aid, disease information, support groups, guidance on clinical trials, meetings with experts in their community and much more. The Leukemia & Lymphoma Society’s Man & Woman of the Year campaign is a national ten-week campaign to raise funds to help find cures for blood cancers. The campaign includes individuals in the community who agree to utilize their leadership abilities and resources to conduct their own fundraising campaigns. The Austin MAN & WOMAN campaign began with a kick-off party on March 3, 2011 and OF THE YEAR will culminate at the grand finale on May 12, 2011 where May 12 the Man and Woman of the Year will be revealed. In 2010, The Driskill Hotel the candidates raised a total of $84,000 with 275 people www.lls.org in attendance at the Grand Finale. Setting the bar a little higher this year, LLS’s goal is to raise $125,000 with an attendance of 350. Candidates are judged solely on their success in raising money, each dollar counting as one vote. Best of all, this fundraising competition isn’t decided until the last live auction item has been purchased, making the finale an exciting event for all in attendance.
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BY JASON K ERKM ANS / P ORTRAI T BY REBECCA FO NDR EN
Q& AT X
What is your favorite spot in Austin? Lake Travis, at sundown, on anybody’s boat with a Crown Royal and Coke in a Styrofoam cup. Need I say more? What is one thing you can’t live without? My three children. Taylor is in medical school in Chicago; Courtney was the Valedictorian at Vanderbilt and a UVA Law School graduate, who is now working for Baker and Botts in Austin (all referrals appreciated) and married to a great fellow that is also a lawyer with Skadden and Arps out of New York City; and the youngest, Tally, is a sophomore nursing candidate and varsity cheerleader at the University of North Carolina. Who do you respect or admire the most? So easy, two folks: my dad, Don Miller, the founder of Chicago Bridge and Iron, which has been responsible for several of the engineering wonders of the world, and my father-in-law, W.E. Tally, who also conquered the world without a college degree. What does living in Austin mean to you? The ability to argue against all of the blue dots in the middle of a red state. I lived in Boston for two years getting my MBA and learned how to be a minority from a political perspective. Austin is not much different.
Rip Miller The developer behind Austin’s Westlake Medical Center doesn’t like to leave his hometown much. Except, of course, when he’s travel-
Do you have a favorite band? No question as Willie [Nelson] played at my junior and senior football banquet! What is your favorite meal?
ing to his other big project, the Oceana Beach & Wildlife Reserve in Port Alfred, South Africa. And while his 15-acre hospital and medical complex in the heart of Westlake may not appear to have much
The “Ditch” (aka El Arroyo) on Fifth Street, Chipotle Chicken.
in common with the nearly 2,500 acres (and more than four miles of private beach) that make up Oceana, visit both and the similarities will present themselves. Whether your visit to the medical center is elective or not, or you're heading to the beach reserve for wildlife tours on land or scuba diving in the water, the recuperative value of relaxation is central to both of Miller’s current endeavors.
Being in South Africa as those cedar trees and pesky molds really make me sneeze here in Austin.
Small touches like the calming music playing in the open spaces throughout the medical campus are as thought out as the placement of the suites at Oceana in order to maximize the soothing beachfront views stretching across the Indian Ocean.
Austin was/is also a great place to raise children.
What has changed the most in Austin since you were in high school? My hair and waistline! Seriously, this town has exploded, from Bee Caves Road going from tar and gravel to five and six lanes with stoplights and concrete curbs, to a skyline that can rival any town in the USA. In high school I couldn’t spell zoning and now I have to live with that word daily. Can’t say I like the changes, but as a young developer with a don’t-get-in-my-way attitude, I’m glad I got in the game 30-plus years ago.
What’s the best part about spring in Austin?
What made you come back to Austin after leaving for graduate school? Lake Travis and I really missed my parents and my Longhorns.
Do you still hunt whitetail deer here in Texas? Only in South Texas, and only for the benefit of my children and their friends. Please remember that hunting is only five-percent pulling the trigger or releasing the arrow. Ninety-five percent is the camaraderie and life’s lessons that can only be taught in such an environment. Where’s your next trip taking you? I will be back in my second home, South Africa in March. Even though the IRS allows me to write-off my trips as business, I will have to admit that visiting Oceana is so relaxing and truly a labor of love for me and my soul.
SXSW: Friend or Foe? A MUSIC ENTHUSIAST’S TAKE ON THE CONTROVERSIAL FEST BY H E D DA P ROCHA SK A THE MUSIC SNOB IN ME was infatuated with the South by Southwest
Conference and Festival before I ever lived in Austin. Year one in the city turned that infatuation into lust. In 2010, it bloomed into love. Thousands of bands, cutting edge technology, movie stars in abundance... Translation: What’s not to love!? However, as SXSW approaches, not all eyes in Austin light up in anticipation. Many locals fully avoid the spectacle, and begrudge the temporary loss of their city. While some naysayers are against festivals in general (remind me why you live in Austin?), most just prefer those of which are contained in a specific location, i.e. Austin City Limits in Zilker Park, or Fun Fun Fun Fest in Waterloo Park. But even if you opt out of the organized chaos, I would argue that any Austinite should embrace and appreciate its existence. For those unfamiliar with the way SXSW works, it is not your typical festival. The most loved/hated aspect, and what sets it apart, is that there are no boundaries. SXSW literally takes over the city of Austin. Second, it is a combination of film, interactive media and music – and surprisingly manages to be a leader in each respective field. You can acquire a badge for the individual conferences, or dive in to all three.
Yes, throngs of people swarm the streets at all hours, take all the seats at your favorite eateries, and make the wait time anywhere in the city increase exponentially. On the flip side, all of those people bring their wallets. SXSW infuses around $100 million into the local economy every year - and that’s not even including the revenue from advertising and broadcasts. In other words, sharing our hotspots with outsiders for ten measly days will be an undeniable boost to the economy that many local businesses need, especially during the tax season. But if straight cash flow isn’t enough to warm your heart, the international coverage and awareness that SXSW offers the city of Austin is incomparable. With over 36,000 in attendance at the 2010 festival, this event guarantees a world audience. Still, some who speak poorly of the festival do so out of ignorance. If you are one of the many sad souls who believe participation requires pinching pennies for months in advance, please allow me to enlighten you. There are more free events than you can physically attend. Last year, without a badge or wristband, I saw roughly fifty-seven acts – and those were only the ones that warranted photo documentation. Additionally, I ate and drank for free every night. My secret? RSVP for everything. In the months leading up to SXSW, don’t be afraid to sign up for any event that pops up in your email. Regardless of your level of participation, no self-proclaimed “Austinite” should speak out against an event that so clearly benefits our city. Rather, I think we should unanimously sing its praises, even if you’re singing from your couch.
PHOTO ILLUSTRATION FROM A PHOTO BY SKYHIGH PHOTOGRAPHY COURTESY SXSW
IT 'S A N AUST I N TH ING
contraband comebacK PROHIBITION-ERA COCKTAILS ARE AUSTIN’S MOST INTOXICATING TREND STO RY BY V E RO NI CA M E E WE S
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opposite: Looks can be deceiving: the Pisco sour is more than just another dainty drink. this page: Bartender Nicole Rossi scans the library of liquor bottles at Eastside Showroom, where the dĂŠcor and staff are as aesthetically pleasing as the food and drink.
The action behind the striped bar starts long before the doors open. Bartenders at East Side Showroom have much prep-work to do, such as juicing fresh fruits, clipping local herbs and flowers, and cutting fruits and other garnishes.
he re-emergence of Prohibitionstyle cocktails and establishments has a certain socio-economic timeliness to it. While the auto industry suffers and real estate hovers at a stand still, economic recession has shown little effect on alcohol sales. Though our current depression isn’t as Great as its predecessor of the 1930s, it still seems people have less money for drinking, but more reasons to partake. Take a stroll through downtown Austin on any given weekend and the world seems a little more hopeful. A few classic cocktails later, your troubles will slip much farther away.
Concoctions from both before and during Prohibition have been popping up on menus all over town. This trend has been on the rise for several years now, but appears to be picking up the pace with increasing velocity. When Péché opened in the Warehouse district in 2008, they were a beacon on a block slinging Jäger shots and draught beer. Shortly after that, The Good Knight opened its doors on East Sixth Street (which was still somewhat desolate at that point in time), followed by the nearby East Side Showroom, then Annie's Café & Bar on Congress. Second Bar & Kitchen and Bar Congress in the Austonian boasts new twists on classic cocktails, while Swan Dive on Red River references a ghostly speakeasy in both its menu and appearance. Further north of downtown, Fino meticulously crafts timeless drinks against an otherwise modern Mediterranean backdrop and Tigress serves old-fashioned favorites in vintage barwear amidst a low-key setting. This turn back to traditionally respected spirits has resurrected classics such as The Old Fashioned: a mix of whiskey or brandy, bitters, lemon and sugar, originating in Kentucky and dating back to the turn of the century. Ordering a Sazerac will no longer yield a blank look from your bartender, but instead may begin a conversa-
left: Cold water from an absinthe fountain drips onto an absinthe spoon which balances a sugar cube. This traditional ritual creates a sweet cloud in the otherwise green liquid. below left: Some tools of the trade remain accessible at the bar. below right: Bar manager Chauncy James cracks an egg into a glass, which makes for the frothiest of bourbon sours. bottom: A network of vintage lamps warmly lights the room for winers and diners.
east side showroom
tion about the history of Peychaud’s bitters or the type of absinthe preferred in New Orleans in the early 20th century. Though most of the bartenders at these establishments have at least some experience in a fast-paced, “speed bar” environment, they ended up where they are for a reason: the love of the drink. R.J. Montemayor, bar manager of Annie’s on Congress, explains, “That environment is fun when you’re young, but if you enjoy making cocktails, it’s really much more satisfying to talk to the person and find out what they enjoy, and then build a drink around that.” In other words, there is certainly a big difference between lighting up a round of flaming Dr Peppers for a rowdy group and muddling fresh fruit and herbs for a cocktail a patron can appreciate for both its flavor, aesthetic and perhaps history. Chauncy James, the mixologist responsible for the creation of both East Side Showroom and Swan Dive’s eclectic menus, has similar sentiments. “It’s nice to be able to sit in a comfortable environment and talk to people instead of kicking back Jäger bombs or Irish car bombs. It’s not so much about binge drinking anymore… I’ll get 21year-olds in here asking for Negronis and it’s refreshing.” Blame it on the pop culture if you will, with shows like Boardwalk Empire propagating the mystique of Prohibition-era playboys, while Mad Men portrays their martini-swilling successors. Liquor drinks are quickly rising in popularity, with the statistics to prove it. According to 2010 data released by The Distilled Spirits Council of the United States, supplier volumes rose 2% to 190 million cases and revenue rose 2.3% to $19.1 billion. 2007 saw a lift of the United States’ long-standing ban on absinthe, and for the first time since 1912, the notoriously controversial spirit is being domestically produced and can be found all around town. Péché alone has over a dozen types to choose from, either found in cocktails or served via the traditional ritual of dripping cold water over a sugar cube, which creates a cloud in the otherwise green potion. Bartender Garrett Mikell remembers the re-release of Rothman & Winter's Crème de Violette, which had disappeared off shelves for roughly a hundred years. Bartenders and enthusiasts now had the missing ingredient to the original Aviation, a gin cocktail made cloudy blue and floral with the addition of the long-lost liqueur. “Time magazine came out with an article about [the drink]…and people came in [Péché] holding a copy of the recipe in their hands,” Mikell recalls. “We’re experiencing, in the last year, a much more informed clientele. People are coming in here and telling me about Prohibition cocktails I knew absolutely nothing about. So it’s become much more interactive.” Several new (but nostalgic) spirits are making their way onto shelves and behind bars too, thanks to several up-and-coming small production distilleries boasting vintage-style packaging. Art in the Age, based in Philadelphia, has resurrected a version of the root tea banned during the Temperance movement (which went
peche top: Garrett Mikell, Carter Wilsford, and Eric Knowlton are suited up and ready for another busy night at Péché. above left: Anup Mistri attentively takes a drink order. above: Mikell drops Fernet Branca into a chilled glass to maximize the essence of the bittersweet spirit. left: Bartenders access the loftier spirits by way of a rolling ladder.
on to yield root beer once alcohol was removed and soda water added). St. Germain, an artisanal French liqueur crafted from elderflowers handpicked in the Alps and transported to market via bicycle, has gained considerable press lately. Despite its limited availability, it has been finding its way into cocktails all across the country, such as the French 77, which substitutes St. Germain for the gin in the original French 75 classic. Considering Austin’s love affair with the locavore movement, it should come as no surprise that foodies are beginning to expect their drinks be made in the same informed mindset. Mikell explains, “The farm to table kitchen movement has really given people the opportunity to think about what they’re consuming. By default, if you appreciate good food, you now have an opportunity to enjoy an equally well-crafted cocktail.” Scott Walker, vice president of operations at Second Bar & Kitchen, has a fine dining background spanning San Francisco, Seattle and Austin, where he’s seen this trend slowly unfold. “People are much more interested in fresh juices instead of mixers. It’s just not that kind of society anymore. As much effort as goes into preparing food, people are expecting in their drinks. Everything’s moving into a more crafted direction.” Local lounge entrepreneur Randall Stockton agrees, “People are trying to go back to basics to stuff that’s less processed and not neon green unless it’s chartreuse or absinthe. I’m certainly glad for it.” You will find no fluorescent sweet and sour mix at any of the establishments listed here, nor juice from a gun or carton— it is all fresh-squeezed, often to order. There is no trace of electric red maraschino cherries, nor the syrup of the same hue known as grenadine. But you will find a truly original gin and tonic featuring homemade tonic (quinine bark syrup and seltzer) and persimmon bitters at Second Bar & Kitchen, a Manhattan made with house cherry vanilla bitters and fig foam at Péché, a cast of seasonal syrups to complement the rotating drink menu at the Good Knight, and a listing of wildly innovative creations using locally sourced herbs, fruits and house-made pickles and jams at East Side Showroom. While the speakeasies of the Prohibition era got creative to cover the harsh taste of strong bootleg alcohol, this generation of mixologists is at liberty to play with flavors just for the pure fun of it. “I think a great drink really confuses a person at first,” Mikell illustrates, “…then as they finish it, it kind of punches them in the face a little and then gives them a really long, consoling hug.” In order to create such a liquid spell, this genre of bars houses a collection of bottles, droppers and jars much like a modern-day apothecary, a comparison which is only accentuated by the many other tools of the trade: graceful glass absinthe fountains which drip ice water into Pontarlier glasses, fine mesh strainers which help achieve the clearest of cocktails, Lewis bags and mallets for hand-crushed ice, Boston and Parisienne shakers and long and twisted spoons for stirring. Péché’s
tools of the trade 5
When creating classic cocktails, the tools of the trade are just as important as the barkeep tending it. If you want to do-it-
yourself in true Prohibition style, most of this paraphernalia can be ordered online or found locally (Ace Mart and Breedâ€™s both have a great supply of barwear and Austin Wine Merchant has a wide selection of craft bitters). For truly traditional recipes, The Savoy Cocktail Book is a great place for starters. 1 egg 2 hand squeezer 3 lemon and lemon twist 4 habaĂąero tincture 5 all spice dram 6 cayenne pepper 7 grapefruit saffron bitters 8 muddler 9 julep strainer 10 zester 11 stirrer 12 absinthe balancer 13 absinthe spoons 14 mint
the french 75 The French 75 was created in 1915 in Paris, France. Its name was derived from the 75mm Pack Howitzer M1. Originally made with cognac, it is now widely made with gin. This cocktail was enjoyed by Winston Churchill and is claimed to be his preferred adult beverage. FRENCH 75 1.5 oz gin .75 oz lemon juice .75 oz simple syrup Shake ingredients for 15 seconds, strain into a chilled martini glass or champagne flute, and top with champagne. Garnish with a lemon twist and serve. VARIATIONS Original French 75 Substitute cognac for the gin. French 77 Substitute St. Germain, an elderflower liqueur for the gin. French 76 Use .75 oz gin and .75 oz St. Germain. French 79 Substitute Domaine de Canton, a ginger-infused cognac for the gin. French 69 For a sexy twist, just add a few drops of Crème de Violette, a violet flower liqueur. Impress your guest by using an atomizer; (inexpensive models can be found at home stores) the mist will turn the cocktail an intriguing pale blue. Thanks to Garrett MIkell of Péché for the recipe and variations.
larger-than-life absinthe fountain, appropriately green décor, sharply dressed bartenders and French marble chandeliers give the illusion of a European brasserie in downtown Austin. Second Bar & Kitchen serves their Moscow mules in a traditional copper mug and their mint juleps in a pewter cup. The dainty vintage glassware of East Side Showroom only adds to the ambiance created by the rest of the playful, bohemian décor. The Showroom itself is a bit of a double entendre, serving not only as a venue for old-timey local acts and artfullymade food and drink, but also for the stunning metalwork of co-owner and artist Mickie Spencer. Spencer, with the help of her twin sister Mindie and mother Trudy, have transformed the once-upon-a-time general store into a fairy tale space that is at once part Parisienne bistro and part Eastern European cabaret. Patrons are greeted by a breathtaking library of bottles, accessible to bartenders via ladder. Scalloped, art nouveau mirrors reflect soft candlelight, succulents seem to grow out of the walls and a network of antique lamps and pipes hangs above the mantle. The bar and its vaudevillian-striped stools, the mosaic-topped tables, the chairs and the industrially elegant chandeliers are all handmade by Mickie herself. The Spencer family’s latest creation, Swan Dive, evokes the feel of an underground jazz club as portrayed in a silent film. Hidden behind a non-descript entrance on Red River, the space is washed in shades of white and grey, with vintage radiators lining the bar front, old milk bottles in crates on the floor and deconstructed musical instruments hanging from the wall, skeletons of themselves. Huge window frames from a plantation in East Texas border the bar and act as dividers between booths. “There’s really no other place in town with this feel,” says bar manager Kevin Foote. “It’s like a speakeasy in heaven. I can picture all the dead gangsters of the 30s in here, smoking cigars.” Swan Dive, like its older sister East Side Showroom, has live music most nights of the week, ranging from quiet jazz to brass bands to burlesque cabaret performances. While Swan Dive is an ethereal reinterpretation of a Prohibition hideaway, The Good Knight has the dark ambiance of the real thing. When owner Randall Stockton first began designing the space, he and wife Donya started by hanging old family photos, beginning with portraits their maternal grandparents, on the wall facing Sixth Street. “We tend to gravitate toward things with history and legacy,” he explains. “Even if you need to pump the legacy up a little more, I like to keep it alive.” Soon, five or six generations filled the room, looking on from framed sepia worlds and adding to the softly lit, antiqued feel of the place. “Then we thought it would be a good idea to have mirrors placed in here as if to make you feel like you’re a part of our family now,” Stockton adds. Brandon Stratton, The Good Knight’s general manager, attributes a similar sense of camaraderie to the current preoccupation with the era. “I think there’s a certain nostalgia to [Prohibition] that people like to associate with,” he notes.
the good Knight
“[It] was a time in America when people really grasped the importance of having a good time and being around friends. Because, technically, the luxury of alcohol was taken away from them, they had to come together and hang out in order to drink most of the time.” Imagine a time of recession when drowning your sorrows in a well-made cocktail or four wasn’t nearly as easy as it is today. It may have involved anything from a hip flask of bathtub gin to the rush of a bootlegged cocktail poured in a dark speakeasy. It certainly wasn’t as friendly or safe either. Back then, organized crime flourished as gangsters fought for control of illegal liquor sales (and thus, money and power), whether it meant paying off officials or disposing of rivals. This is a stark contrast to Austin’s current network of throwback speakeasies, swapping bartenders and conversation with surprising ease. Brian Dressel, formerly a barkeep at Showroom, now pours drinks at Second Bar. He describes the scene as “a pretty supportive community of bartenders and cocktail enthusiasts alike.” The more people become familiar with the flavors and techniques behind fine spirits, the more everybody benefits. Chauncy sees the competition as friendly—perhaps even a bit inspiring. “It’s more of a rivalry…of teams,” he muses, “You’re all in it because you love it and your competition tends to push the envelope and the better side of everyone out. The end goal is just great cocktails.” AL
highlights EAST SIDE SHOWROOM
SECOND BAR & KITCHEN/
1100 East Sixth Street 512.467.4280 www.eastsides howroom.com
BAR CONGRESS 200 Congress Avenue 512.827.2750 www.congressaustin.com
ANNIE'S CAFE & BAR
208 West Fourth Street 512.495.9669 www.pecheaustin.com
319 Congress Avenue 512.472.1884 www.anniescafebar.com
THE GOOD KNIGHT 1300 East Sixth Street 512.628.1250
FINO 2905 San Gabriel Street Suite 200
SWAN DIVE 615 Red River Street www.swandiveaustin.com
THE TIGRESS PUB 100 North Loop, Suite G 512.600.3232
clockwise from top: Ryan Puffer crafts a classic cocktail with both speed and precision; Slip into a dim, curtained booth at The Good Knight and it actually feels like 1929; Randall Stockton’s relatives look on approvingly from framed sepia photographs; Nighttime fills The Good Knight with the buzz of good conversation between friends; Glasses line the bar, ready for a busy night ahead.
meet your drink-maker ryan puffer THE GOOD KNIGHT
Years bartending 16 Favorite drink to order Lone Star with a Jameson back. Lone Star because money gets thrown into the Texas economy, and Jameson…well, it’s a Jameson. Favorite cocktail to make Scofflaw, which can be found at the Good Knight. Additionally, any drink that is composed of two ingredients, one of which is the glass. Favorite bars Casino el Camino or The White Swan nearby because the short walk over has many great East Sixth Street bar stops along the way. Also, The Dragon Room in Sante Fe, New Mexico for the most amazing conversation you have ever had and a chance encounter with Mickey Rourke Favorite city to sip in Vancouver, Canada. Beautiful town with people that have more in common with you than most and, more importantly, you’re on your way to Whistler.
On a busy night, you will see them nimbly maneuvering around co-workers, climbing for bottles, pouring confident streams of memorized counts, navigating the bar with an uncanny sense of intuition…it is virtual bar choreography. Austin Lifestyle sat down with these four crackerjack cocktail artists during the calm before the storm. We wanted to know what they order when the tables are turned, and where they go to do it. Now they’re the ones giving us tips. Visit www. austinlifestyle.com for recipes from each of our featured bartenders.
brian dressel SECOND BAR & KITCHEN
Years bartending 8-9 years. Started working as a door guy at 21 and soon got pulled behind the bar. Favorite drink to order If I’m drinking a cocktail, I tend to keep it simple and have a Manhattan or a well-made martini. Favorite cocktail to make A Sazerac. A good combination of obscure ingredients, a history lesson, and a traditional preparation routine. Favorite bars Cure in New Orleans is pretty amazing…Anvil in Houston, Death & Company in New York… countless places in NY really. Favorite city to sip in I grew up in Atlanta so it’s near and dear to my heart, but I’m kind of liking Austin right now.
garrett mikell PÉCHÉ
Years bartending 2, but I’ve been in the service industry for 10 years. Favorite drink to order Negronis are my favorite— equal parts gin, campari, and sweet vermouth. But normally when I’m out, I’m drinking whiskey. Favorite cocktail to make I enjoy making Pisco sours. Favorite bars Good Knight and Second on Congress, The Varnish in LA. Favorite city to sip in New York—it’s the mainstay of cocktails.
chauncy james EAST SIDE SHOWROOM
Years bartending 15 plus Favorite drink to order Scotch Favorite cocktail to make I don’t know if I believe in favorites. I believe in excess. I'd rather make you five drinks than my one favorite. Favorite bars There’s a bar in New Orleans called Cure, and another called Tonique. In Austin, I frankly don’t get to go out that much because I pretty much live here (at the Showroom). I’m a big fan of the Grackle and The Brixton though. I love the whole East Sixth scene. Favorite city to sip in New Orleans
Luxury Escape AUSTIN LIFESTYLE’S GUIDE TO A CHIC HOUSTON GETAWAY BY M AR IK A FL AT T
opposite: Hotel Sorella’s lobby, with its apple green chandelier, where guests can enjoy a daily continental breakfast. This page, left to right: The front desk at Hotel Sorella is the guest’s first encounter with the hotel's exceptional customer service. Shrimp and Tasso Pinchos and Levanta Muertos cocktail at Alex BrennanMartin’s Bistro Bar. Bistro Alex has a definitive style, combining a weathered Texas steakhouse with the posh style of CityCentre. Guestrooms at Hotel Sorella have a modern décor and boast a small seating area. Most rooms overlook the bustling CityCentre.
Living in Austin, we are fortunate to have a few cos-
mopolitan cousins just down the road – one of which is Houston, an easy three-hour drive down Highway 290 or 71. The sprawling metropolis of Houston has accommodations, eateries and activities for every taste, from classic to modern and back again. Here is our guide for your next trip to H-town.
MODERN OR CLASSIC? If you choose Door #1, “modern,” head to West Houston’s new CityCentre development and stay at the ultra-chic Hotel Sorella (Sorella is Italian for “sister”). CityCentre has a similar feel to Austin’s Domain development. Hotel Sorella is conveniently located central to Studio Movie Grill (a theater in between Alamo Drafthouse and Gold Class Cinema varieties) as well as many restaurants and bars. The guest rooms are spacious and comfortable with a contemporary décor. You’ll find plush bedding, a cozy chaise lounge and a sectional sofa in the junior guest suite. Other amenities include free Wi-Fi throughout the hotel and a continental breakfast including fresh fruit and local coffee. Hotel Sorella also boasts a one-of-kind, floating staircase evocative of a modern sculpture and a rooftop infinity pool overlooking CityCentre’s central plaza, outfitted with luxe loungers, custom lanterns and draped cabanas. Next to the pool is Monnalisa, a sleek bar and lounge with an impressive central fireplace and starlit ceiling. On weekends, Monnalisa hosts live bands (likely, some of your Austin favorites). The hotel’s signature restaurant and bar is Bistro Alex, which was created by famed restaurateur Alex Brennan-Martin (of New Orleans’ Brennan’s restaurant). Both the Houston Chronicle and the Houston Business Journal named Bistro Alex as one of the city’s top new res-
taurants in 2010. At Bistro Alex, you can explore Executive Chef Juan Carlos Gonzalez’s Puerto Rican influences and seasonal musings. The downstairs bar is ideal for meeting friends for cocktails before dinner. The bar menu has some definite stand-out choices, such as the Flatbreads (caprese-style and even hamburger-style!). Other tasty choices are: Black-eyed Pea Hummus, Goat Cheese and Spinach Stuffed Profiteroles, Shrimp & Tasso Pinchos, Boudin Balls and a Medianoche Sandwich. Mixologists behind the Bistro Bar create a wide variety of concoctions. “Classic Cocktails” include an Original Daiquiri, Sazerac and Pimm’s Cup, or you can choose from “Twisted Classics” such as a Cucumber Pepperita with tequila lime and cracked black pepper or a Vanilla Sidecar with vanilla liqueur, Grand Marnier and lemon juice. The Alex Bistro restaurant, on the second floor, has outstanding customer service, an enticing atmosphere and an array of delicious wine and food selections. Waiters can offer assistance on wine selections and pairings. Try the Three-Course Package where you can enjoy a soup or salad, an entrée (such as the Braised Beef Ribs with grits) and a dessert of your choice from the menu. Scoring a table near the glass wall that looks out on the hallway offers people-watching entertainment throughout the night, as folks walk to and from the Monnalisa bar. Hotel Sorella has the unique ability to serve its guests in tandem with CityCentre. For instance, across the plaza is the flagship, 140,000-square-foot Life Time Athletic Club, which features indoor and outdoor pools, a rock climbing wall, squash, more than 400 pieces of cardiovascular and resistance machines, Pilates and yoga
clockwise from below: With only five suites, La Columbe d’Or is an excellent choice for a quiet stay; The Cezanne suite is spacious and retains the air of the Houston mansion. Veal Loin Chop at Restaurant CINQ. The restaurant is an excellent choice for an intimate dinner.
salons, group fitness and cycle studios, plus an indoor soccer field and basketball courts. Life Time also features a spa, which offers guests a variety of day spa treatments and services: from massages and facials to nail and hair care. Guests are invited to enjoy a day pass to the fitness facilities and use the locker room with showers as well as the whirlpool and sauna. Like all quality spas, the relaxation room beckons with plush chairs, ottomans and heated neck pillows.
FROM MOD TO CLASSIC AND ITALIAN TO FRENCH If you choose Door #2, “classic”, make your way to La Columbe d’Or (pronounced “La Column Door” in Texas), located in the vibrant museum district. Close to Westheimer, this quaint five-bedroom hotel is on Montrose Boulevard, a very artistic area of Houston. Once named “World’s Smallest Luxury Hotel,” the mansion was built in 1923 for W.W. Fondren, founder of Humble Oil (which later became a little company named Exxon). In 1979, this three-story home was converted into the posh hotel it is today. Since 1979, there have been a few remodeling phases. The designers overseeing the final renovation, completed in 2009, have created a scheme that combines an appreciation for the project’s history and sense of place with an understanding of today’s sophisticated traveler and an eye toward the future. The property has the intimate feel of a B&B with the amenities of a hotel. Past celebrity guests with varying tastes range from former President Bill Clinton to Madonna. All five bedrooms are on the second floor, with namesakes of French Impressionist artists, such as Monet and Van Gogh. Each is
laid out in a junior suite format with a large bedroom containing a couch and coffee table, a vanity with separate bathroom and closet, and a parlor room with a dining table. Upon check-in, you’re greeted with a nice bottle of wine to set the mood for relaxation and ultimate spoilage. La Columbe d’Or exudes French couture and personality, from the ornate lobby to the mahogany staircase and certainly to the fine-dining restaurant downstairs, Restaurant CINQ. The establishment’s young chef, Jeramie Robison, hails from Louisiana and blends together French cuisine with the spice of Cajun food. After thirty years as a hub for gourmands in Houston, what’s old is new again for a whole new set of foodies to feast. CINQ is ideal for a romantic dinner or a fun double date. CINQ’s clever menu is divided into “New Ideas,” offset with “La Colombe d’Or Classics.” With a major emphasis on seafood, offerings maintain a French and coastal flair while preparation and presentation vary from perennial to contemporary. Traditionalists may select appetizers like Imported Petrossian Caviar served with homemade blinis, Beef Carpaccio served with arugula salad and lemon vinaigrette, and Escargots Bourguignon customarily paired with parsley and garlic butter. More adventurous diners will enjoy options like Cornmeal Crusted Gulf Oysters with pineapple pico and bacon horseradish hollandaise, a Toasted Goat Cheese and Roasted Beef Salad, and Braised Octopus served with avocado aioli, garlic puree, chorizo and celery heart salad.
EXTRAORDINARY CULINARY EXCURSIONS TQLA (pronounced “tequila”) is one of the best eateries your taste buds will experience! Four young owners combined their love of tequila, Southwest cuisine and hip taste to create this Washington Corridor jewel. The Southwest fare is a fresh and spicy alternative to typical Tex-Mex. Not laden with heavy sauces and melted cheeses, you’ll find fresh produce featured in many dishes on the menu. You’ll want to try the Guacamole Fresco (with chunky avocado and an unforgettable lime flavoring). Other tempting appetizers include the Wild Mushroom Tamale and the Fried Oysters (coming from someone who is not an oyster fan). Enjoy the coastal influence on the entrée menu by experiencing the Pumpkin Seed Crusted Salmon over Green Chili Mashed Potatoes, served with lightly Fried Green Tomatoes. Whether you join them for lunch or dinner, you need to enjoy the Paloma, a delightful blend of Jose Cuervo Traditional Silver, Jarritos
left to right: TQLA serves Southwestern dishes with a fresh flare. The bar is a popular nightspot that offers the most robust selection of tequilas in Houston. Flora & Muse is likely the closest experience in Houston to a European bistro. Try a spot of tea and a tower of delights prepared at High Tea each afternoon.
Grapefruit Soda and fresh lime juice. TQLA boasts 170 different pure tequilas, eight of which are on tap after being hyper-cooled to 5 degrees. If TQLA is the jewel of downtown, Flora & Muse is the jewel of West Houston. Located in CityCentre, this is where you want to go if you are in the mood for a relaxing dine. Not for the quick-fix patron, this European bistro is purposefully designed for a slow, peaceful culinary experience. The concept, created by Turkish-born Houston entrepreneur Hayri Gurbuz, combines the old and new with a nice transition from day to night. Only open for a few months, Gurbaz has worked diligently to birth a location in Houston that is primed for creating a memorable experience and will surely flourish with “regulars.” On one side, you’ll find a coffee shop and bakery that also sells flowers (hence the “flora” in the name) and delicious espresso (not the automatic variety), assorted bakery goodies created in-house, and locally-made bread. You’ll never find any items that are more than one day old. The flower/coffee shop also has free Wi-Fi. The bistro, on the other side, delivers delicious food from morning until late evening in a whimsical, neo-Victorian setting encompassing numerous indoor and alfresco seating vignettes. If you’re dining at breakfast, grab a taste of the Sausage & Olive Turkish Pie or the Spanish Benedict. If you’re there for lunch, you won’t want to miss the Tomato & Buffalo Mozzarella Panini. And, if you dine at dinner, indulge in the Wild Mushroom Ravioli. As an added bonus, you can enjoy High Tea between 2-5 pm. The restaurant’s name is inspired by the nine muses from Greek mythology, and the bar features nine specialty drinks, each named after one of the muses. If you’re ever pining for a trip to Europe, go spend a few hours at Flora & Muse. It’s a nice alternative and does not require a 20-hour plane ride. AL
HOTEL SORELLA AND BISTRO BAR 800 W Sam Houston Pkwy N, Building Nine
Bayou Bend Collection and Gardens Beer Can House Cockrell Butterfly Center
Discovery Green Downtown Aquarium The Galleria Hermann Park The Hobby Center
BISTRO ALEX 713.827.3545 www.bistroalex.com LA COLOMBE D‘OR AND RESTAURANT CINQ 3410 Montrose Blvd 713.524.7999
for the Performing Arts Houston Zoo Houston Arboretum & Nature Center Houston Museum District Market Square Historic District
Memorial Park The Menil Collection
TQLA 4601 Washington Ave 281.501.3237 www.tqlahouston.com
Miller Outdoor Theatre Minute Maid Park Orange Show Center for Visionary Art Reliant Stadium The Museum of Fine Arts Houston Williams Waterwall
FLORA & MUSE 12860 Queensbury Ln 713.463.6873 www.floraandmuse.com
Juxtaposing traditional with modern and formal with informal is a signature characteristic of Ryan Jacksonâ€™s work. The living room features a Noguchi coffee table that is in close quarters with a Louis Philippe chest. opposite: Art by Austinite Evan Voyles hangs above the buffet in the living room.
Ryan Jackson of Laird Jackson Design House renews a traditional home as a lively showcase of all things design S TORY BY C ANAN YE TM E N P HOTOGRAPH Y BY C ASE Y D U NN
The existing kitchen cabinets were removed; an étagère and custom-built island on casters provide storage. opposite: Jackson knocked down walls in the foyer, living and dining rooms to accommodate the ten-foot chrome and glass dining table.
OR YEARS, Ryan Jackson of Laird Jackson Design House kept an eye on this house in the Onion Creek neighborhood where he grew up. Built in 1978, it was what he calls a “typical ‘Leave it to Beaver’ house with shuttered windows and a nondescript color scheme,” but its appeal was that it was impeccably maintained. Then, one day, this “perfect little jewel of a house” went on the market and Jackson bought it right then and there. It wasn’t until after the closing that he actually went inside to inspect his purchase with more ideas in mind for its future. The décor and plan, both vintage early 1980s with a definite penchant for pinks and mauves and small chopped up rooms, gave him momentary pause. But rather than wallow in buyer’s remorse, Jackson, still in his designer suit from the closing, took a ball peen hammer from the trunk of his car to the drywall. “I thought I should destroy it before I got too complacent and decided maybe I did like it the way it was after all,” he says. He did just enough damage throughout to spark the interior overhaul that would take five months, as well as portions of his sanity. His vision was both ambitious and unorthodox, drawing inspiration from just about everywhere. Jackson served as his own contractor, with the help of a structural engineer and team of “you-owe-me-ones,” and worked from no formal plans, preferring to sketch out ideas in spray paint on the floor, or sometimes, using an assistant’s lipstick on a wall. The first thing that had to go was the oppressive seven-foot ceiling in the kitchen. “If we couldn’t lift the ceiling in the kitchen, I was going to have to sell the house,” he says. “It was that bad.” Because the kitchen’s offending fur down housed many different kinds of ductwork—the nerve center of the house—this task proved to be the most technically challenging of the remodel. Jackson had to coordinate all the trades involved with constant assurances to each that all would be well. Once that was taken care of, he breathed a big sigh of relief and things were on a roll…mostly.
Jackson knocked out the walls in the foyer as well as the formal living and formal dining rooms, and moved the stair access to the kitchen to create open flowing spaces. He left the living room’s vaulted ceiling but removed the faux beams that seemed fussy and dated. Built-in bookcases that flanked the traditional painted brick fireplace were removed. The fireplace was to be stuccoed over but Jackson stopped the work halfway through the process, preferring the slightly irregular, unfinished, scratch coat appearance. The unbroken vertical plane accentuates the ceiling height and expands the sense of space. Jackson complemented this with a row of floor-to-ceiling window treatments for the front windows that adds to the desired verticality and frames the room. A Louis Philippe armoire from Jean Marc Fray’s personal collection now sidles up to the fireplace and a Louis Philippe chest— Jackson’s first major antiques purchase—bookends the fireplace on the other side. A Noguchi coffee table that was a garage sale find focuses the seating area. Neon art by Austin’s Evan Voyles complements the semi-antique rug, and Lucite chairs that once resided in Washington’s Watergate Hotel complete the well-curated interior.
Jackson also simplified the kitchen, gutting it down to the studs, tearing out all cabinets, removing an exterior door and installing elegant tile backsplashes. A large custom-designed marble-topped kitchen island and an étagère are the two stars of the refined and functional space. The island sits on casters, a clever solution that makes it moveable for buffets and parties, or whenever the I-need-achange-bug bites. Upstairs, Jackson converted one of the existing four bedrooms into a new, expanded master suite. An ornate pecan mirror that once hung in his grandparents’ dining room now hangs above the vanity, framed by sconces that once lit a New York City subway. He custom designed the industrial steel bath splashes and papered the walls in his favorite grass cloth, adding a richness of texture to the mix of materials and styles. The original bath is now a generous walk-in closet outfitted by California Closets. Jackson also added a second air conditioning unit for the upstairs bedrooms, which brought the biggest misfortune of the project. After the new unit was installed during construction, Jackson climbed into the unfinished attic to have a closer look. He was bal-
Grass mat in the bedroom and master bath (opposite) is one of Jacksonâ€™s favorite wall coverings. He designed the steel backsplashes and tub surround in the bath.
The pavilion, inspired by time spent in Hawaii, serves as an outdoor office, living room, party space and getaway.
anced on a board when it seesawed, driving one end through the ceiling and him along with it. He fell 18 feet into the stairwell and shattered his right leg. Fortunately his housekeeper and longtime friend found him, but he spent the next three months in a full leg cast. “It was a big fiasco,” he recalls. Luckily, that was the worst of it. The project moved forward and Jackson began furnishing the new spaces with items he had collected over the years as well as new purchases. The first thing he did on the day he moved in shortly before Christmas was order a twelve-foot Christmas tree for the new living room. He had committed the house to host the opening event of the Onion Creek WGA Tour of Homes as a gift to his grandmother, an avid golfer and social maven, who was ailing with the early stages of Alzheimer’s disease. Undeterred by any obstacles or pesky delays, he tackled last minute problems large and small with creativity and enthusiasm. Among other things, he hot-glued the yet to-be installed tile backsplash in the kitchen to the wall (it was properly installed later) and got the entire house ready for the event in less than two days. “I stayed awake until it was done,” he says. “I couldn’t stop until it was ready.” The backyard was the final piece that completed the renovation. The existing back porch was pea gravel with a metal roof on cedar posts that had the same claustrophobic low ceiling as the home’s original interiors. Jackson opted to build a simple deck along the length of the house and add a sumptuous pavilion of his own design that was inspired by time he had spent in Hawaii. He furnished the outdoor room with comfortable sofas and chairs, a chandelier and a concrete table without limiting himself to typical outdoor furniture. The pavilion has hosted its share of parties, weddings and fundraisers. On nice days it becomes Jackson’s office. “I take my laptop out there. It’s been really wonderful.” The house is a testament to Jackson’s love of texture and material. “Textures are my fundamental go-to design element,” he says. “If I could, I would cover every surface in texture – grass cloth, leather, cork, anything is fair game.” It also provides a backdrop for a dynamic inventory of ever-changing furnishing and arts. “This project helped me push the envelope as a designer,” he says. “It shows what is possible, and how the unusual or unconventional can really work in a home. I am interested in how to make a home personal.” His appreciation for all kinds of design is apparent in his ability to mix contemporary with traditional, formal with informal and quirky with classic. “My favorite view in the house is coming in from the back door, the view through the kitchen to the armoire next to the fireplace. You can see the sequence of spaces – kitchen, dining, and living room – and the layers of design, the furniture and the memory of the effort. I love the way the light hits the armoire right in that spot.” Jackson says renovating the house helped him shed any limitations that existed in his head. “It will always serve as a key to the many doors of my imagination,” he says. His next projects are already in the works (this house is currently on the market): designing a hacienda house in Wimberley and a fabric line with business partner Kit Odom. His eye is roving for the next design opportunity and a new chance to express his inspiration, which, as he says, can come from just about anywhere. AL
A * TAST E |
Rack of Lamb with Rosemary and Blackberry Gastrique
Jumbo Lump Crab Cakes with Jalapeño Aioli
JUMBO LUMP CRAB CAKES
WITH JALAPEÑO AIOLI SERVES 4
Vince Young Steakhouse TEXAS-MADE AND TEXAS-APPROVED P HOTO GR A P HY BY R E BECCA F ON DR E N
is the successful collaboration of Austin native and Texas Culinary Academy graduate, Phillip Brown, his wife, Laura McIngvale Brown and the restaurant’s namesake, NFL quarterback and Longhorn legend, Vince Young. Fashioned by renowned interior designer Bill Stubbs, the Vince Young Steakhouse blends the luxury of Las Vegas dining with a sexy interpretation of the classic steakhouse. Warm, rich hues accented by dark wood and elegant lighting create a perfect harmony of contrast sure to appease any visual appetite. The bar and lounge display the same unique charm with glass-tiled walls, hard VINCE YOUNG STEAKHOUSE wood floors, serpentine booth seating 301 San Jacinto Boulevard and marble counter-tops extending the 512.457.8325 length of the bar. With a full bar selecwww.vinceyoungsteakhouse.com tion and ample wine list composed by an in-house Sommelier, the bar and lounge is the perfect place to enjoy pre-game drinks, or retreat for an after-dinner cocktail. The extensive menu offers a variety of simple yet deliciously indulgent entrées for meat lovers and vegetarians alike: from tender steaks, braised rabbit and rosemary seared lamb chops to fresh green salads, mouth-watering soups and delicately prepared pastas. The Vince Young Steakhouse is a portrait-of-precision partnership paired with a meticulous attention to detail, creating a genuine work of art in the restaurant world. From specialty cocktails, crafted by lead bartender Zach Webb to house-made condiments, its all done to perfection with the same care and accuracy of Vince Young’s performance that January day in 2006. THE VINCE YOUNG STEAKHOUSE
Crab Cakes 2 lbs jumbo lump crab meat ½ Jalapeño aioli (recipe below) ½ cup panko bread crumbs ¼ cup shallots ¼ cup cilantro kosher salt and black pepper Place all ingredients in a large bowl and fold together carefully so not to tear up the crab. Form the mixture into 4 oz cakes and season with salt and pepper on both sides. Heat a sauté pan over medium-high heat with oil until it is smoking. Place the crab cakes in the pan and sear until golden brown on each side (approximately 2 minutes). Place the crab cakes on a baking sheet and bake in 350° F oven for 7 minutes or until hot throughout. Jalapeño Aioli 4 egg yolks 1 lemon, juiced 8 cloves of garlic, minced 1 jalapeño, roasted and de-seeded canola oil kosher salt and black pepper
Whisk together egg yolks, garlic, and lemon in a bowl. Once incorporated, mix in the diced jalapeno and salt and pepper (to taste). Slowly whisk in oil (just drizzling to start). As mixture begins to thicken, add more of the oil until the mixture has the consistency of mayonnaise. Smear a dollop of the aioli across a small plate for each guest and place the crab cake on top. Garnish with microgreens or cilantro and serve. RACK OF LAMB WITH ROSEMARY AND BLACKBERRY GASTRIQUE SERVES 4
Lamb Chops 1 rack of lamb, frenched 8 sprigs rosemary kosher salt and black pepper Preheat oven to 400°F. Season the lamb on all sides with salt and pepper and set aside. Heat a sauté pan on high heat with canola oil. Once oil is smoking, add lamb and turn heat to medium. Sear lamb on all sides until golden brown. Once seared, remove from heat and place the rosemary in the pan under the lamb and put the
| A * TA ST E
Sauteed Scallops with Cauliflower Purée and Apple & Fennel Salad
Rose Bowl Martini
entire pan in oven. Bake for
and make sure pan is smok-
15 minutes or until the internal temperature of the lamb reaches 130°F. Remove from oven and let rest for 5 minutes.
ing before adding the scallops. Place the scallops into the sauté pan and turn the heat down to medium. Once you
Blackberry Gastrique 1 cup sugar 1 cup rice wine vinegar
have a golden color, flip scallops over and let them finish cooking until they are just firm to the touch.
1 cup blackberries Place all ingredients in saucepan on the stove and turn heat to medium. Stir until sugar is dissolved, then reduce heat to low and let simmer. Simmer until sauce coats the back of a spoon and strain. Slice the lamb into 4 chops and place on plates. Drizzle the gastrique on the lamb and around the plate, garnish with rosemary and serve. SAUTÉED SCALLOPS WITH CAULIFLOWER PURÉE AND APPLE & FENNEL SALAD SERVES 4
Scallops 12 scallops (preferably U/10) Heat a sauté pan with olive oil. Season the scallops with salt and pepper on both sides
Cauliflower Purée 4 whole heads cauliflower 1 cup vegetable stock kosher salt and black pepper Preheat oven to 350°F. Lightly oil and season the cauliflower with salt and black pepper. Place cauliflower on a sheet tray and bake in the oven until the cauliflower are tender and have slight color (approximately 25 minutes). When the cauliflower have finished baking, place them in blender with the vegetable stock, 2 tablespoons of the olive oil and salt and pepper to taste. Blend
½ cup citrus juice (orange or lemon) kosher salt and black pepper Thinly slice the fennel and apple and place in a bowl with the arugula. In separate bowl, add the citrus juice salt and pepper to taste. Mix in 1 ¼ cup olive oil. Dress salad with mixture and add additional salt and pepper to salad as desired. On a plate for each guest, place three scallops on top of a bed of cauliflower purée. Set a cup of apple fennel salad next to it and serve. ROSE BOWL MARTINI 2 oz Millers Gin 2 oz grapefruit juice (local if possible) 2 oz Segura Viudas Brut Rosé In a cocktail shaker with ice, mix together the gin and grapefruit juice, shake vigorously and strain into a cocktail
glass. Top off the cocktail with the sparkling wine and garnish
Apple & Fennel Salad 1 bulb fennel 1 apple 4 cups arugula 2 cups extra virgin olive oil
with rose petals.
A B OU T TH E C H EF Vince Young Steakhouse owner and executive chef Phillip Brown was born and raised right here in Austin, Texas. He graduated from Westlake High School in 2004 and attended the Texas Culinary Academy where he pursued his interest in the culinary arts. Shortly after graduating, he began his apprenticeship at Hyde Park’s Vino Vino where he shadowed accomplished chef, Esteban Escobar. Since that time, Phillip has formulated and applied a unique “food philosophy” to his own restaurant – simple food that is prepared in a way that excites the palate, but does not confuse the mind; food is meant to be comforting, delicious and natural. At the Vince Young Steakhouse, the menu is as fresh as the changing seasons, and—best of all—uses ingredients from the great state of Texas.
A * TAS TE |
Drink Pink SPRING SIPPING ON THE LIGHTER SIDE BY BR E NDA AUD I NO
evokes thoughts of warm (but not too hot) weather, barbeque and generally just being outside. This is the time of year that begs the question, “Why not drink pink?” First off, let’s differentiate between rosé and blush wines. Although both are pink, they are entirely different wines. Generally speaking, rosé wine is fermented to dryness, while Blush wine’s fermentation is halted prior to completion in order to maintain some of the residual sugar. This results in a wine that tastes sweet. White Zinfandel, the most popular blush wine, is made from bold and spicy Zinfandel grapes. Back in the BRENDA AUDINO, CSW 1970s, Sutter Home, a www.twinliquors.com producer of premium Zinfandel wine, experienced a “stuck fermentation” – which occurs when the yeast die prior to consuming all the sugar. After tasting, the wine maker liked this “problem juice,” and it was bottled and marketed as what we now refer to as White Zinfandel. White Zinfandel is a fun, no-fuss wine. Roséé is a serious wine that falls in production somewhere between that of red and white winemaking. Today there are two methods used to make good quality rosé wines, but it all begins in the vineyard. Good quality, ripe, red grapes may be harvested by hand or machine; either way, they are quickly brought to the winery. As with white wines, freshness and whole berries are important. The winemaker will want to have complete control over the process to prevent crushed berries in the vineyards or during transport. The first method in making rosé uses slightly crushed red grapes that are macerated, or steeped, prior to fermentation. This maceration process enables the desired amount of color to be extracted from the skins and added to the nearly colorless juice. Once the desired color is maintained, S P R IN GT IM E IN T E X A S
the skins are drained and pressed in order to separate them from the juice. Yeast is then added to the pink juice and the fermentation continues, usually to complete dryness. The second method is saignée, or “to bleed,” the grapes. The slightly crushed red grapes are again macerated to start the extraction of color from the skins into the nearly colorless juice. Yeast may also be added at this stage to start the fermentation process depending on the desires of the winemaker. When the desired color or extraction is achieved, a portion of the juice is drained or bled off and continues fermentation to complete dryness. The remaining juice and skins continue their fermentation, making a more concentrated red wine due to the reduction of juice-to-skin contact. Historically, rosés are a quite a delicate and dry style of wine. Today, rosés can range from a very pale orange color to that of a vivid near-purple, depending on the grapes and length of maceration. These rosés can range from dry to slightly off-dry with aromas and flavors ranging from raspberry, strawberry and florals with a crisp finish, to a more deep and earthy roséé containing noticeable tannins and a stronger, woody-tasting component. These variations are due to the grapes used, the location of the vineyards and the winemaker’s style. Rosés, like spring, are best when fresh. Always seek out the current vintage of rosés for the best drinking pleasure. Rosés and blush wines should always be served chilled for the optimum enjoyment of their fruity freshness. Rosés éss are the quintessential spring wine to bridge the gap between winter and summer. Rosé is a wine that is easy to pair with food. The light-weight, fruity, crisp style is perfect with salads, light pastas and fish. Rosés éss are also great with grilled meats, barbeque and even Tex-Mex dishes. Try a rosé with just about anything!
A RO SÉ BY A N Y OTH ER NA ME Rosés are produced all over the world using the red of the region. Here are some of my favorites! Château d’Aqueria; Tavel, France. Tavel is the classic French dry rosé from the Southern Rhone valley. The wine is always bone dry, but the Grenache and Cinsault grapes give a certain fresh fruitiness to the wine. Bieler Père et Fills; Provence. Provence, in Southern France, is another vast area for the production of rosés. Bieler Père et Fils rosé is actually a blend of Syrah, Grenache and Cinsault. The flavors are fresh raspberry and dried flowers. Marqués de Cáceres Rosado; Rioja, Spain. Spanish rosés, called Rosados, are perfect with tapas. Marqués de Cáceres Rosado has aromas and flavors of strawberry, raspberry and fresh flowers. Tommasi Chiaretto; Veneto, Italy. In Italy, the Rosato is used for lighter pink wines while Chiaretto is used for darker rosés. The Tommasi Chiaretto is very fruity with tons of fresh floral aromas. Mulderbosch Cabernet Sauvignon Rosé; South Africa. This is a soft, approachable rosé with aromas of roses, raspberries and strawberries. Los Cardos Malbec Rosé; Argentina. This Argentinian wine is 100% Malbec made into a delicate rosé é with aromas of raspberries and strawberries with a fresh finish. Ménage à Trois Rosé; California. A cheeky rosé from California made with a blend of three grapes: Merlot, Syrah and Gewurztraminer. This rosé is fruit-laden with aromas of rose and lychee nuts and finishes off sweeter than most rosés.
A * TAS TE |
Dishes and discussion with Supper Underground
SATISFYING AN APPETITE FOR ADVENTURE P H OTO G R A P HY BY A S HTO N L EON
or wedding celebration, intimate and fun dinners are difficult to find. This winter, the Accidental Epicurean had an opportunity to review what Austin has to offer. O U T S ID E O F T HE O CCA S I ON A L B I R T HDAY M E A L
DAI DUE AUSTIN Dai Due can only be described as a foodie’s dream. Their Supper Club serves as a gathering point for those who have a palette for finer foods. Championing the values of organic, locally sourced ingredients, Dai Due has played a part in the whole-animal use movement in Austin’s food culture. Routinely, in addition to their exclusive dinners that limit the guest list to around fifty people, they host courses on how to apply techniques used in preparing their elaborate meals. DAI DUE AUSTIN Dai Due Austin gathers people around a table or a 512.524.0688 kitchen to share in their unilateral appreciation of www.daidueaustin.net food. In doing so, it not only provides one of the most exclusive meals in Austin, but also shares knowledge and dedication to using the provisions that our local producers, ranchers and growers bestow to the community. The gatherings, well-appointed and hosted in local farms, business establishments and unique destination locations, speak for themselves. Dai Due is a celebration of the finest in dining, where everyone has a culinary appreciation in common.
SUPPER UNDERGROUND Imagine the best meal you have ever hosted. Now, imagine not having to do the work of hosting it. For over five years, Supper Underground has done just that. Hosted in an unpredictable bevy of locations, which are always a closely guarded secret until the very last day, Supper Underground is surprising in every SUPPER UNDERGROUND way. Born from similar supper clubs in wwww.supperunderground.com New York, the goal is to create the perfect relaxed dinner party, minus the work usually involved in hosting such a gathering. Rather than have members of your party occupied by cutting and sautéing, all guests are free to roam and mingle, creat-
ing a warm and welcoming environment for each of the attendees. A chef is already hard at work as everyone arrives and begins sampling the appetizers alongside a glass of wine. Conversations begin to flow readily by the time everyone is invited to sit for the first course, and, by course two, friendships are likely to have formed. Halfway through the evening, it isn’t uncommon to take a step back from the moment and realize how ideally everything seems to fit together. The menu changes each month, featuring the best that the season has to offer and has never missed a beat in the three times I’ve been lucky enough to attend. Like all fine things, it does take some patience to be chosen to attend a Supper Underground. Their mailing list is over 2,500 people, while the guest list for each gathering rarely exceeds twenty-five, making it all the sweeter when you have the opportunity to attend and all the more exciting as you look forward to going again.
THE DINNER DETECTIVE If you crave a bit more adventure in your dining experience and are tired of the same old “dinner and a movie,” Austin now has a solution for you. Arriving this past February, The Dinner Detective brings a formula that has been successful in Los Angeles, Denver and Chicago. Keeping with the idea that nothing unites people like a common enemy, their formula for a good evening is that food and friends can be more enjoyable when you add crime-solving to the mix. They combine elements of comedy and theater to ensure the evening starts with off with a bang. From the THE DINNER DETECTIVE moment you arrive, everyone is enlisted as a www.thedinnerdetective.com suspect. During cocktails you’re asked to talk to everyone and form ideas of who might be honest and who might have something to hide. As dinner courses are served, there are more clues to a mystery presented, both in board game fashion and live situations. All of the actors are theater and improvisational comedy professionals, so the ruse is convincing enough to have you suspecting your tablemates. The evening is also made fully interactive by drawing upon crowd participation, though none of it is at a level that will make guests feel uncomfortable; the collaborative effort among the people seated at your table helps to forge bonds while enjoying each course and clue until the mystery is solved.
P RO M OT IO N
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COSMI C CADENCE
BY D ONNA WOODWE L L
Horoscopes for March & April April Fool’s is no joking matter this year – the Sun, Moon and four other planets are all lined up in Aries. That’s a lot of cosmic energy concentrated in one place. In the sign of the Ram, it’s like a rebellious teenager who has drunk a few shots of espresso. These folks may leap before they look, so keep your eyes on the road and both hands on the wheel. Flashes of brilliance will illuminate their revolutionary zeal. Stay alert and you might catch a glimpse of the next great idea. Transcendental Neptune also enters watery Pisces in April for the first time in almost 150 years. Neptune rules the oceans, oil and spirituality – expect all in the headlines. Mercury also turns retrograde on March 30 for three and a half weeks. When the Winged Messenger appears to soar backwards in the sky, all forms of communication are affected – expect mail delays, forgotten appointments and mislaid files. Definitely get your taxes done early this year. ARIES MAR 21–APR 20 Look out world – here comes Aries! You are the focus of so much celestial sizzle this
LEO JUL 23–AUG 22 Exotic places and ideas spark your imagination. It’s the call of the wild urging you to
SAGITTARIUS NOV 23–DEC 21 Spring fever has you in thrall and you’re dancing in the shower. Healthy doses of
month, you’ll turn heads whenever you walk into a room. What will you do with your power? Channel it into building your dreams, and you will rock the world. Let it go to your
expand your horizons. Whether you crave travel to distant lands or just a good foreign flick, trying something new is food for the soul. Dust off your passport and maps, or at
playfulness and pleasure are your prescription; they fuel your creativity and passion. Be wary of gambling too much, there’s little in the heavens to slow you
head, and it’s a recipe for burnout.
least your library card. Have an adventure!
down. If you’re going to let it ride, bring along a designated driver.
TAURUS APR 21–MAY 20 You may feel the urge to sit this one out,
VIRGO AUG 23–SEP 22 Get smart, Virgo. Yes, we all know you
Taurus; there’s only so much chaos you can take. If you’re feeling overwhelmed by the times, retreat into your garden and savor the silence. You’ll feel better with
have high standards, but you don’t have to do all the work yourself. It’s time for you to learn to leverage other people’s resources to help you get the job done.
Exhausted by the New Year rush? If so, you may be feeling the urge to pull back from the hustle and focus on the fundamentals. Turn off your phone and consider the sys-
some dirt under your fingernails. Your calm and grounding influence is your gift to the rest of us, so make sure you take time to recharge your own reserves.
Think how much you can accomplish when the whole team is pulling in the same direction. Just make sure your plotting serves the common good and keep
tems you’re using; there may be a smarter way to work. Once that’s done, pull out that honey-do list and tackle those muchneeded chores around the house.
DEC 22–JAN 20
your evil laughter to yourself. GEMINI MAY 21–JUN 21 See a crowd of people talking and laugh-
ing, and that’s where we’ll find you, Gemini: right in the middle of the action. Networking is your buzzword, and you’re lovin’ it. Old friends or new, you’re getting high from the information they feed you. No time to come down, you’ve got places
They always have you at “hello,” don’t they? For you it’s all about relationships. Fortunately, you’re a natural diplomat, adept at sensing the needs of others and negotiating accordingly. Just keep the line between “your business” and “other people’s busi-
to go and people to see. Cast a wide net, you never know if who you meet will help you out down the road.
ness” clear and you’ll live happily ever after.
CANCER JUN 22–JUL 22 The “Employee of the Month” sign has your picture on it. Your star is definitely shining at the office, even if you’re the one doing all the work to keep it polished. If you’re stretched between the demands of career and home, stick to a schedule that invests time in both. Your discipline will pay dividends in improved productivity and quality of life.
SEP 23–OCT 22
SCORPIO OCT 23–NOV 22 Time to make the donuts! Best learn to whistle while you work, since you’ll be doing a lot of it. But, if you keep your focus on how your work is serving your goals (instead of someone else’s), you’ll find the time passes pleasantly enough. You may even feel satisfaction as your labors help you master your craft.
AQUARIUS JAN 21–FEB 19 Aquarius sings: “I like to move it, move it!” With so many things to learn and places to explore, there’s no way you’re sitting still. To guarantee maximum productivity, take a few moments to plan before doing. Otherwise, you’ll just get lost in the busyness of everyday life. PISCES FEB 20–MAR 20 If money’s on your mind lately, that’s no surprise. But there’s a deeper question simmering in your cauldron: what do you believe you’re worth? It’s time to stop looking to others for validation and start believing in yourself. When you have faith in yourself and your talents, abundance in all things will naturally follow.
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Need help navigating the flock of fanatics at SXSW 2011? Never fear! AL’s resident music/film/networking/all-things-fun-related aficionado, Daniel Ramirez, will be there in full force. Check out his coverage, reviews, tips and insider scoops via AL’s Web site, Twitter and Facebook pages!
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T H E
B E S T
CONTRABAND COMEBACK Luxury Escape
Our Guide to a Houston Retreat
A Designer’s Passion Project
E V E R Y T H I N G
PROHIBITION-ERA COCKTAILS ARE AUSTIN’S MOST INTOXICATING TREND
Vogue on SWEET the Range SPRING Western Wear SCENTS with Austin Flair
MARCH/APRIL 2011 0 5
View interactive issues online! Mother’s Day Gift Ideas May 8 we celebrate and honor the women that started it all: our mother’s. All good children on this day show their appreciation to these remarkable women by showering them with love and gifts, and AL is no different. Check out our on-going list of thoughtful gift recommendations for Mother’s Day!
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MICHAEL J. KHOURI ATTORNEY AT LAW
FEDERAL CRIMINAL DEFENSE MEDICARE AUDIT DEFENSE MEDICARE FRAUD DEFENSE
Former Deputy District Attorney Over 29 Years Experience Member of the Texas and California Bars and Bars of the United States District Courts Western and Northern Districts of Texas
Telephone: (949) 336-‐2433; Cell: (949) 680-‐6332 4040 BARRANCA PARKWAY, SUITE 200 IRVINE, CALIFORNIA 92604 ww www.khourilaw.com and www.lawyer-‐medicare.com
KE EP AU S T IN WELL YOUR GUIDE TO LIVING WELL EVERY DAY
Keep Austin Well contents KEEP AU ST IN WEL L
89 TRIO Life: The Trifecta Approach To Healthy Living 90 Eat Right With Color: Tips For Busy Families 92 Why Do Our Faces Age? And What Can We Do About It? 94 Innovative Scoliosis Correction Surgery
Specializing in the care of anorexia, bulimia, and binge eating disorder
95 You Will Be Assimilated: The Fate of the Independent Physician under Health Care Reform
Experienced Multidisciplinary Treatment Team Assessments and consultations 10 and 6 hour partial hospitalization programs, 7 days a week Intensive outpatient program, 3 days a week Outpatient services and aftercare Comprehensive treatment for male and Comprehens female adults and adolescents
Ted Weltzin, MD, Executive Medical Director Brad Kennington, LMFT, LPC, Executive Director Samantha Symons, MD, Staff Psychiatrist Lea Gebhardt, MS, RD, LD, Nutrition Coordinator 4613 Bee Caves Road, Suite 104 Austin, Texas 78746 Toll free: 877.755.2244 Phone: 512.732.2400 Fax: 512.732.2404
www.cedarspringsaustin.com ww Austin Eating Disorders Partners, LLC
CONTRIBUTING WRITERS Roxanne Wilson, Tarie Beldin, Anand D. Patel, MD, Jerri Lynn Ward ART DIRECTOR Daniel Ramirez ADVERTISING & CONTACT Kristen Donner, firstname.lastname@example.org
The Trifecta Approach to Healthy Living
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BY ROXANNE WILSON
he key to a complete workout is cardio, strength training and stretching. It’s something long standing exercise programs have mastered. In this day and age, when time is of the
essence, it is nice to find a fitness center that provides that complete workout in an interesting package. Trio Life Fitness, established in November 2010 by Mardee Calkins, does exactly that. Trio Life incorporates three fitness favorites: Spinning, Pilates and Yoga, generating the ultimate cardio, strength training and stretching combination. Although Trio Life offers classes dedicated to each element, as well as Cardiolates (Pilates on trampolines), it is known for its signature class: Trio Fit - an hour or an hour and fifteen minute class incorporating all three fitness programs, and I had to give it a try! Part one: 20-25 minutes of Spinning. Although I am an Austinite, bikes aren’t really “my thing.” I’ve taken less than a handful of spinning classes. I was a little timid, but the instructor assisted me in setting up the Spinner bike and my fellow classmates were warm and welcoming. For the next twenty-five minutes we cycled up and down hills in time with the music as we managed our own resistance accordingly. Jennifer, the instructor, prepared the class for what was coming up in the routine, how long the “hill” was and how much resistance to add or take away. Once I got into the groove of spinning, the music took over and I could feel the hills naturally, and I soon found that I could adjust my Spinner bike gauge to the proper resistance on my own. Part two: 20-25 minutes of Stick Pilates. Stick? This was a first! Stick Pilates is a combination of strength training moves for the abdominals, upper and lower torso with a stick attached by bungees to the wall. As I stood and leaned at least five feet away from the wall for extra resistance and began bicep and tricep exercises, I couldn’t help but engage my abdominals to keep my balance. We moved to the floor for inner and outer thigh repetitions as well as glute moves. The Stick required extreme muscle control even as you felt the burn. Whew! And just when the entire class thought they couldn’t go any further, we moved to… Part three: Yoga. The trio culminated with yoga to open up the muscles used during Spinning and Stick Pilates. It was a perfect way to calm and cool the spirit and ease out of the workout. I can’t stress how unintimidating the entire experience was. The students were helpful and inviting, the staff was first-rate and the facilities were attractive and clean (including the bathrooms)—definitely setting Trio Life Fitness apart from other fitness center experiences. If you enjoy variety while you are working out, Trio Life Fitness will provide you an interesting full body workout in one pretty package. RoxanneWilson.com | Twitter @RoxanneWilson To see Roxanne’s workout in action, go to austinlifestyle.com.
Trio Life Fitness 12101 Bee Cave Road Suite 5E Austin, Texas 78738 512.263.9600 www.triolifefitness.net
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Eat Right With Color Tips for Busy Families
arch is National Nutrition Month, which means dietitians help shift the focus of dietary education to focus on the basics of healthy eating. This year’s theme, “Eat Right With
BY TARIE BELDIN
Red Produce in shades of red can help maintain a healthy heart and immune system and reduce cancer risk. Fruits include cherries, cranberries, pomegranates, red or pink grapefruits and watermelon.
Color,” encourages Americans to include a colorful variety of fruits, vegetables, whole grains, lean proteins and dairy on their plates every day (even after March!). A rainbow of color on your plate creates a palette of nutrients, and there are plenty of colorful foods to choose from.
Vegetables include beets, red peppers and tomatoes.
Healthy eating involves more than just calorie counting. In fact, most children do not get all of the essential nutrients they need for growth and development. I’m often asked by busy, working parents,
cer risk. Fruits include bananas, pears, dates and white peaches. Vegetables include cauliflower, mushrooms, onions, parsnips, turnips and potatoes.
who have a household of picky eaters, “How can I make sure my family has enough color in their diet?” Below are some of the colors that you can include in meals to get more nutrients in your family’s diet: Green Produce in shades of green contains antioxidants, which may help reduce cancer and promote healthy vision. Fruits include avocados, grapes, honeydew and kiwi. Vegetables include artichokes, asparagus, broccoli, green beans, green peppers and leafy greens, such as spinach. Orange or Deep Yellow Produce in shades of orange or deep yellow contains nutrients to protect the immune system and vision and reduce the risk of cancer. Fruits include apricots, mangos, cantaloupes, peaches and pineapple. Vegetables include carrots, orange or yellow peppers, corn and sweet potatoes. Purple or Blue Produce in shades of purple or blue have antioxidant and anti-aging benefits, which may help with memory, urinary tract health and reduce the risk of cancer. Fruits include blueberries, blackberries, plums and raisins. Vegetables include eggplant and purple cabbage.
White, Tan, or Brown Produce in shades of white, tan or brown contains nutrients that may promote heart health and reduce can-
The goal is to include at least three different colors on your plate at each meal. For example, rather than having a dinner of grilled chicken with a baked potato, top the chicken with salsa and add mashed sweet potatoes and a spinach salad with strawberry slices. The more colorful your plate, the more visually appealing it is. It should also increase the natural flavor and will contain more nutrients. Have your children help plan meals that contain at least three colors and allow them to help prepare part of the meal. The more involved children are with the meal planning and preparation, the more likely they will be to eat—or at least taste—the different colors and foods. Remember, it can take up to twenty times for a child to try a food until they actually enjoy it! Don’t give up. Continue offering healthy options with foods they are familiar with. We are the greatest role models for our children. When they see mom or dad eating healthy and being physically active, they are more likely to follow in our footsteps. Tarie Beldin is a registered and licensed dietitian with the Fit 4 Life Weight Management program at St. David’s Round Rock Medical Center.
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Why Do Our Faces Age?
And What We Can Do About It! BY ANAND D. PATEL, MD
etting older would be much more enjoyable if we didn’t have to look older as well. Many of us feel younger on the
The mechanism of this process is still being worked out, but various enzymes, proteins and free oxygen radicals are thought to contribute.
inside than we look on the outside, and that can be tough to deal with. To make matters worse, our society tends to associate beauty and youth with value and success. This is especially true when it comes to our faces. So, it’s no surprise that many of us are constantly looking out for the miracle product or service that will turn back the clock. But why does it happen? How does aging cause wrinkles, deep
Both genetic and environmental factors are to blame. It seems that our cells are genetically programmed to stop replicating after a time. Protective mechanisms, such as DNA and tissue repair systems, enzymatic inhibitors and even antioxidants are produced by the body to combat aging, but they also decline over time. Why some people age faster than others is likely due to both behavioral and genetic reasons.
lines of expression, droopy skin and a sunken look? A simple approach to understanding facial aging is to think of the effects as either qualitative or quantitative. The qualitative changes involve the character of the skin, which includes dryness and texture, coarse and fine wrinkling, age spots, prominent blood vessels and the appearance of benign or precancerous lesions. Over time, the effect of facial muscles pulling on the overlying skin leads to deep wrinkles that worsen with facial expression. The quantitative changes include skin laxity and volume loss in the face. Bone loss is seen in the central face and the
Skin pigmentation, likely the most important genetic factor, is protective against the most pervasive environmental factor, ultraviolet radiation (UV). There are two types of UV that contribute to aging, UVA and UVB, albeit by different mechanisms. The UV radiation results in photoaging, a chronic inflammation of the skin which not only accelerates normal aging, but also causes a hardened, leathery quality to the skin. Other environmental factors that affect aging include an unhealthy diet, alcohol use, smoking and nicotine, pollution and poor overall health. Scientific studies leave little doubt that smoking
jawbone. The fatty pads of the face that give us fullness in the cheeks and lips tend to thin, while other areas, such as under the chin, tend to build up fat. Altogether, this leads to the telltale signs of facial aging. With aged skin, collagen and elastin production begins to breakdown. This leads to loss of volume and strength and more laxity.
and nicotine markedly trigger premature wrinkling. The key is prevention, and you’re never too young or too old to start. Those with healthy lifestyles also tend to look healthier. It seems the adage “garbage in, garbage out” also applies to aging. That means good nutrition, regular exercise, proper skin care, and staying away
poly-L-lactic acid components. The fillers differ in the area or depth they are injected and how long they last, and some can stimulate more production of your own collagen. Most fillers can last any-
screen protects against both UVA and UVB, because some do not. In a world where the effectiveness of many products is ill-supported by hard data, Tretinoin, a form of topical Vitamin A, is one with good evidence of its efficacy in reversing photoaging. Ask your dermatologist if you are a good candidate. For those of us beyond the point of prevention, there are good treatments to turn back time. Botulinum toxin was originally used in high
where from six to fifteen months. Generally, they fade faster in areas that move a lot (e.g. around the mouth). For fine, etched lines that do not go away with stretching of the skin or after Botulinum treatment, a skin resurfacing procedure can give an amazing result. Skin resurfacing removes the top layers of skin, allowing new baby skin to take its place. The deeper the resurfacing treatment, the better the result, but the longer the downtime. Skin
doses to treat muscles spasms, but has gained widespread success in much smaller doses to relax facial muscles and soften deep facial lines. It is particularly good for forehead lines, the glabellar “elevens” between the eyes and the crow’s feet on the sides of the eyes. Botulinum works by disrupting communication between the motor nerves from the brain and the facial muscles. There is an art to these injections and
resurfacing can also be helpful for age spots and even precancerous lesions. Generally, there are three types of resurfacing: dermabrasion, chemical peels and laser. Laser resurfacing has revolutionized the field by providing a more precise and accurate treatment. The effects of aging on the face can be disheartening, but we are lucky to live in an exciting time when we can actually alter our
one can get a “relaxed” look without full paralysis. It takes days to weeks before the injections take effect and they last about three months. Most importantly, in the relatively small doses used for cosmetic purposes, Botulinum has proved to be safe over time.
appearances. The gold standard for patients with significant skin laxity or volume loss is still aesthetic surgery, which aims to restore one’s previous appearance. There is a multitude of new treatments – many of which are noninvasive – that can help restore a more refreshed,
Soft tissue fillers are injected substances that are used to plump up areas under the skin that lack volume. Fillers have been used in many parts of the face, but the most common are the smile lines, marionette lines and lips. These days, the most common types
youthful appearance. Unfortunately, we have not figured out a way to stop the aging process altogether – at least, not yet
include collagen, hyaluronic acid, calcium hydroxyapatite and
Anand D. Patel, MD is a Facial Plastic and Reconstructive Surgeon with
KEEP AUS TIN WELL
from smoking, nicotine and other environmental toxins. It’s not possible to totally avoid the sun, so the appropriate sunscreen with a high enough potency (SPF 30) becomes critical. Make sure that your sun-
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Innovative Scoliosis Correction
any women embrace their curves, but not if they suffer from scoliosis, a spinal condition causing a curvature of the spine. Scoliosis is often diagnosed during adolescence
and, if left untreated, can slowly progress and cause serious complications like breathing problems and pain. Stephanie Griffin is an active Central Texas 15-year-old who enjoys dancing and hanging out with her friends. Like most teens, the idea of slowing down because of a spinal deformity like scoliosis was not appealing. Neither was the fact that her spinal curve was worsening. Stephanie was first diagnosed with scoliosis at age 14. Initially, she tried a brace, but her curvature worsened to 50 degrees, causing painful back symptoms. Like many others with scoliosis, her spinal curvature also began to take an emotional toll. Her mother scoured the internet for the latest scoliosis correction procedures and treatment options. Their search ended with a local spine surgeon, Dr. Matthew Geck, from the Seton Spine and Scoliosis Center. He presented Stephanie and her mother with an innovative treatment option: a new, minimally invasive scoliosis procedure that corrects the spinal curve through three small incisions instead of a long incision and scar. During traditional scoliosis surgery, surgeons must make a large incision from the top of the scoliosis to the bottom and peel muscles off the spine to attach instruments to straighten the spine’s curve. This translates to significant post-surgery pain and longer recovery times. “It has taken years to bring minimally-invasive surgery techniques to scoliosis surgery,” explains Dr. Geck, who is one of only three surgeons in the country – and the first in Texas – to perform minimally invasive scoliosis surgery. “This isn’t just a new procedure but a new approach to correct scoliosis,” says Dr. Geck. “It’s a great way to take care of patients and have them go through less surgery with fewer complications.” With the newer procedure, screws are percutaneously placed through two or three tiny incisions, typically three to seven centimeters in length. It spares muscle surrounding the spine, resulting in a faster recovery and less post-operative pain. Dr. Geck corrected Stephanie’s 50 degree curvature to 12 degrees with a few small incisions and the standard rods and screws to complete the correction. Just four days after surgery, Stephanie slowly started back with her daily activities. After a few short weeks, she was back at dance practice and is now able to perform her high stepping moves and splits with her high school dance team. “I was shocked at how fast the recovery was and am so happy I had the procedure. I would do it all over again if I had to,” explains Stephanie. Dr. Geck has taken his skills with the new minimally-invasive scoliosis surgery abroad to Cali, Colombia with the global outreach program, SpineHope. This biannual mission trip involves teaching a group of neurosurgeons and orthopedic surgeons how to perform minimally-invasive and complex scoliosis surgeries. Dr. Matthew Geck is a spinal surgeon at Seton Medical Center Austin.
You Will Be Assimilated KEEP AUS TIN WELL
The Fate of the Independent Physician Under Health Care Reform BY JERRI LYNN WARD
Today, this isolated relationship [between doctor and patient] is no longer
However, the federal government has been waging a war on
tenable or possible. . . Traditional medical ethics, based on the doctorpatient dyad, must be reformulated to fit the new mold of the delivery of health care. . . The primary function of regulation in health care…is to constrain decentralized individualized decision making. –New Rules:
the independent physician and IPAs through the Federal Trade Commission (“FTC”) and the Department of Justice Antitrust Division and their prosecution of 36 IPAs since 2001.2 At least two of those prosecutions have been high-profile cases here in Texas.
Regulation, Markets, and the Quality of American Health Care (Jossey Bass/Aha Press Series) by Troyen A. Brennan and Donald M. Berwick MD.
North Texas Specialty Physicians fought the FTC all the way to the U.S. Supreme Court (which denied cert), based on accusations that it “had engaged in illegal price-fixing when it negotiated con-
You Will Be Assimilated. –The Borg, Star Trek hose of us of a certain age have fond memories of the show, Marcus Welby, MD. The show glorified the role of physicians in independent practice. Dr. Welby even made house calls, a near impossibility after the emergence of the HMO. Since that emergence,
tracts that didn’t involve risk sharing with payers on behalf of its 600 doctor members.”3 What the Fort Worth-based IPA had actually done was to poll its members “annually on the minimum rates each would accept for certain contracts.” The group then used the poll results to decide which contracts its members were likely to approve and, thus, which it would ‘messenger.’ The FTC deemed this arrangement
the independence of such physicians—especially primary care physicians—has been slowly eroded by government policy and the dictates of insurers. A timely question is: How will the recent health reform impact the independent physician? A historical review is informative. Since the 1950s, physicians in independent practices began to form associations called Independent Practice Associations (“IPAs”) in order to negotiate with insurance companies. The advantage of IPAs is: “Doctors get a middleman to deal with the insurance bureaucracies, and patients get access to a wide range of health care providers
‘horizontal price fixing.’”4 For some context, IPAs are essentially not permitted by the FTC to actually negotiate on their behalf with insurance companies unless they are “clinically and financially integrated” (more about that later). The IPA’s designated “messengers” are allowed only to relay offers from the insurance companies to the members of the IPA, not to respond with the physician’s demands. The Fifth Circuit apparently agreed, thus squelching any efforts for IPAs to discover the positions of their members prior to “negotiating” with insurers. This is like going into a boxing match with
at discounted prices.”1
both hands tied behind your back and your mouth taped shut.
1. Oliva, S.M. (2010, November 29). Doctors’ orders: the government’s war on medical ‘price fixing’ squelches speech without helping consumers. Hawaii Reporter, Retrieved from http:// www.hawaiireporter.com/doctors%E2%80%99-orders-the-government%E2%80%99s-war-on-medical-%E2%80%9Cprice-fixing%E2%80%9D-squelches-speech-without-helping-consumers. 2. Ibid. 3. Sorrel, A.L. (2008, June 23/30). Texas IPA’s contract talks are price-fixing, appeals court rules. American Medical News, Retrieved from http://www.ama-assn.org/amednews/2008/06/23/gvsc0623.htm. 4. Oliva, Doctor’s Orders, 2010. 5. North Texas Specialty Physicians v. Fed. Trade Comm’n, No. 06-60023 (5th Cir. May 14, 2008). http://www.ftc.gov/os/ caselist/0660023/080516opinion.pdf.
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Not only are the independent physicians who make up these IPAs constrained by the FTC in their ability to negotiate with insurance
and/or private insurance, and that IPAs will be a relic of the past. Further, it will probably be primary care physicians who will be the
companies, the FTC purports to dictate the nature of the IPA business model. In its action against the Texas-based Southwest Physicians Association, the FTC prosecuted based on the IPA’s “refusal to continue following a commission-approved contracting model that resulted in substantial losses” to the IPA.6 What does all this have to do with health care reform and the future of the independent physician? The answer lays in the phrase, “clini-
most impacted, as most medical specialists are already part of “clinically and financially integrated” entities because of the expensive equipment specialists need.10 The first indication is contained in the quote preceding the title of this article taken from New Rules: Regulation, Markets, and the Quality of American Health Care (Jossey Bass/Aha Press Series) by Donald M. Berwick, M.D., Administrator of the Centers for Medicare
cally and financially integrated.” More than any other policy to date, the Patient Protection and Affordable Care Act (“PPACA”), enacted in March 2010, encourages such integration in health care by incentivizing the herding of physicians into what are called Accountable Care Organizations (“ACOs”). ACOs integrate local physicians with other members of the health care system, such as hospitals, and
& Medicaid Services (CMS). Dr. Berwick seems to have the view that medical ethics must evolve to fit PPCA’s view of medical care delivery. So, will physicians who resist be accused of violating newly prevailing medical ethics? The second indication lays in the earlier discussion about FTC prosecutions. Very accomplished health care lawyers are warning phy-
reward them for controlling costs and improving health care quality. A blunt, if inflammatory description of how they will work is offered by Dr. Fogoros, author of Fixing American Healthcare: Wonkonians, Gekkonians, and the Grand Unification Theory of Healthcare, on his
sicians and hospitals seeking to form ACOs that no one knows how the FTC will treat these entities, who by their very definition will be seeking to “price-fix’ in order to lower costs so that the ACO’s can share savings with the Medicare program. This seems to be a real risk, if ACOs
indispensable blog: The Covert Rationing Blog.7
are structured as some sort of Supra-IPA. However, if an ACO forms in accordance with government dictates, the words of FTC Commission Chairman, John Leibowitz, in his address to the AMA are informative:
The ACOs will be run by administrators who (theoretically) will become expert at navigating the morass of rules and regulations now being conjured up under Obamacare. These administrators will interpret the rules and regulations in such a way as to determine The Way It Must Be Done, and then will pass The Way It Must Be Done down to the ACOs’ clinical chiefs
[The health care law] establishes pilot programs for Medicare called “accountable care organizations” or ACOs as possible devices to improve quality and lower the cost of health care. Each ACO will be responsible for both the cost and the quality of care
(doctors who perhaps used to practice medicine, and maybe still do, a little, but who are now mainly brevet administrators), and the clinical chiefs will finally pass the restrictive rules of engagement down to the doctors who will actually take care
for at least 5,000 patients. ACOs will share with Medicare any savings that they generate because of their efficiency in meeting HHS performance targets. While the details of the ACO program are not yet available, so long as the government purchases the
of the patients. These doctors, struggling in the trenches, will attempt assiduously to follow those rules without exception, if they would like to keep their jobs as well as avoid a federal
services and unilaterally sets payment levels and terms, there won’t be an antitrust issue. (bold added)11
fraud rap. The patients, of course, will get whatever they get, but always with official assurances that whatever it is they get, it will be of the highest quality.8 How ACOs will look remains to be seen because the regulations governing them have not yet been promulgated. The debate about what those regulations should be is beginning to resemble a mud wrestling contest between insurers, hospitals and physicians.9 A provocative question is what the position of independent physicians, most of them being primary care physicians, will be once the mud settles? Will they be the Pygmies in fight against Titans? Can they maintain their independence? There are indications that the pressures to go into ACOs may be too much for independent physicians who take Medicare/Medicaid
Given all this, the future of the individual, independent practitioner appears bleak. The choices seem to be, restructure your practice to opt out or face the Borg and prepare to be assimilated.* Dr. Welby is about to become a cog in the machine. *
Attribution for this literary device goes to Richard N. Fogoros, M.D.
Co-founder of Garlo Ward, P.C., Jerri Lynn Ward provides legal representation to a broad range of health care providers and small businesses. She currently practices general civil and administrative law, and works with health care facilities and individual providers in federal and state court matters and before government regulatory agencies and boards. She has published articles on various healthcare and legal topics in several local and national publications. Find out more about Jerri Lynn at www.garloward.com.
6. Oliva, Doctor’s Orders, 2010. 7. Fogoros, R.N. (2010, December 13). Criminalizing independent physician practices [Web log message]. Retrieved from http://covertrationingblog.com/ primary-care-in-america/criminalizing-independent-physician-practices. 8. Ibid. 9. Rau, J. (2011, January 9). Insurers, health-care providers at odds on rules for ‘accountable care organizations’. Washington Post, Retrieved from http://www.washingtonpost.com/wp-dyn/content/article/2011/01/09/AR2011010903401.html. 10. Fogoros, R.N. (2010, September 3). PCPs: We are the Borg. Prepare to be assimilated [Web log message]. Retrieved from http://covertrationingblog.com/healthcare-reform/pcps-we-are-the-borg-prepare-to-be-assimilated. 11. Oliva, S.M. (2010, June 14). FTC chair denies he’s a socialist, announces greater role in healthcare [Web log message]. Retrieved from http://blog.mises.org/12964/ftc-chair-denies-hes-a-socialist-announcesgreater-role-in-healthcare/.
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