SUMMER BREEZE IN LINEN
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GROW YOUR OWN HERBS THAT TAKE THE HEAT
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EDITOR-IN-CHIEF
CREATIVE DIRECTOR
PHOTOGRAPHERS
CONTRIBUTORS
LISA DANTE
KEITH CHESTER
JOSH HUSKIN
LISA DANTE
MARC HESS
DR. JUSTIN PHILLIPS, L.Ac
LISA DANTE
DR. RICHARD BRUCE WINDERS
ALBERT FLORES
NANCY FOSTER
SHERIFF JAVIER SALAZAR
JIM PETERSON
BILL DANTE
DENISE PAYNE
ABBY KURTH, MPH, MS
GUILLERMO DANTE
ILLUSTRATOR
JEREMIAH TEUTSCH
CONTRIBUTING PRODUCTION STAFF
JOSH LOPEZ, SAMANTHA MUSCAT-SCHERR, GABRIELA ALTAMIRANO
What’s the difference between these popular agave liquors?
Guillermo Dante
Summer 2025 offers a reprise from overworked and over-involved trends by returning to easy-does-it dressing.
Lisa Dante
These beautiful Texas waterfalls are worth a visit to chase away the summer heat.
Nancy Foster
Back to one of the most famous wine regions in the world.
Jim Peterson
No matter where you travel this summer, no one wants to deal with tummy troubles.
Abby Kurth, MPH, MS
Marc Hess GARDENING 77
How to grow herbs at home. They don’t require much space much sunlight, or even much tending.
Sophia Loren requested the menu herself. She knew exactly what she wanted.
Eduard Peyer
This frozen mezcal libation is a refreshing smoky, sweet treat that feels like a sophisticated adult slushie.
“I visited Joshua Creek for a corporate event. We hunted behind dogs the first afternoon and had a great experience. The guide was knowledgeable, knew his dogs well and was enjoyable to be around. The second day we did a driven hunt and had a great time as well. Overall, this place was beautiful, the staff were professional, and the hunts were exceptional. Lodge, food, and bar were also wonderful.”
Will C. | Orvis.com Review
When you think of Texas, the first thing that comes to mind is probably not waterfalls. Yet, check out these peaceful and often adventurous oases that offer a chance to experience the natural beauty of our scenically diverse state. Writer, Nancy Foster tells us how to beat the summer heat by exploring some of the gorgeous waterfalls the Lone Star State has to offer. Just make sure the water is flowing, before you go.
If you are traveling to far away places this summer, the health article by Abby Kurth, Clinical Nutritionist and Wellness Coach, is a must read. You’ll find important tips and information to keep your tummy happy.
If Mexico is in your summer vacation plans, in addition to exploring ancient ruins and relaxing on beautiful beaches, you might opt for a tour of a tequila or mezcal distillery. If so, do you know the difference between mezcal and tequila? Guillermo Dante explains.
But that’s not all. We bring fashion, food, wine and gardening to life in every issue. I hope this issue brings you summer inspiration, excitement and ideas to make lasting memories. As always thank you for reading and supporting the people and places that make our community so special.
Lisa Dante Editor-In-Chief
by GUILLERMO DANTE
Mezcal and tequila are often confused for one another, as they’re both Mexican spirits made from similar ingredients. Tequila is a type of mezcal, but mezcal is not always tequila. Although both spirits are made from agave, they differ in flavor, production methods, and origination. Tequila can only be made from blue agave plants. Mezcal can be made from any number of agave species, including the blue variety.
I don’t know about you but I had always avoided and stayed away from mezcal in the early 80s. I preferred tequila or beer.
Reason one, was because I thought and heard that mezcal was “rot-gut” and was worse and stronger then the worst tequila we were already drinking. Of course we were in our early 20s and my rat- pack friends and I were taking quarterly trips to Puerto Vallarta, Mexico. There was a time when Mexicana Airlines had a direct
flight to Guadalajara then to Puerto Vallarta, round trip for $200. It was cheaper and a lot faster then driving to South Padre Island.
We called it the “Dos Margarita” flight. One going up and one coming down. Two hours from San Antonio and we were on the beach. Also with mezcal, I was not eating any or even thinking about a worm in the bottle.
It was bad enough that we had to avoid drinking the water south of the border. Believe me, I learned the hard way, not once but twice, I ate things I shouldn’t have in Mexico. Being in paradise on those beautiful beaches, sometimes you throw caution to the wind!
Keep in mind we were drinking tequila….. but it sure as heck wasn’t Don Julio 1942 or Extra Anejo back then. I think the bottle in Mexico just said, in big bold letters, Tequila.
Well, we know that not only have we and tequila come a long way, but mezcal has really come a long way. This is primarily because of better quality, multiple additives or enhancements, and aging in quality barrels
Use this knowledge at your next tequila tasting trivia party:
1. All agave plants are mezcal...period!
2. Thus, tequila comes from a mezcal plant.
3. But not all mezcal plants can produce tequila.
4. Tequila HAS to come from a specific mezcal plant called, The Blue Agave
While tequila MUST be made with blue agave, mezcal can be made from over 30 different types of agave plants The difference here, is in the type of agave used, the area of Mexico where it is from and produced and how it is produced. Blue agave becomes tequila depending on where it’s grown and produced in certain regions of Mexico, mainly in the state of Jalisco. But mezcal spirits can be produced in nine Mexican states. 80% is primarily grown and produced in the state of Oaxaca.
Former convent of Santo Domingo, in the center of Oaxaca, which is a major mezcal growing region.
On the most basic level, tequila tends to have a smoother flavor, whereas mezcal is often described as savory and smoky. The smoky quality is usually attributed to the underground ovens used to cook the agave. In Mexico, mezcal is traditionally consumed straight. It may be served with a pinch of chili salt and a slice of orange on the side to complement and enhance its natural flavor.
Did you know that tequila types are categorized by their aging process? The main types are: Blanco-Silver (un-aged), Reposado (rested), Añejo (aged), and Extra Añejo, my favorite, (ultra-aged). There are a few newer varieties like Joven -Gold (young) and Cristalino. But mezcal can have as many as 30 plus varieties but can be narrowed down to
just 3 types. Number one is Espadin, which is 90 percent of all mezcal that is made. Espadin is more neutral which allows the producers to make a more generic base enabling for diverse flavors.
There are three categories of mezcal: mezcal, mezcal artesanal, and mezcal ancestral, each defined by the way the spirit is produced. It is similar to the aging in tequila. Now, the biggest difference is how each mezcal and tequila is made.
Tequila spirits, with the Blue Agave, often involves steaming the agaves in ovens, while mezcal frequently involves cooking the agave in underground pits, which does create the very smoky flavor. You’ll notice the taste difference and it would be fun to make your favorite margaritas using mezcal.
Is mezcal stronger than tequila?
It has a reputation as one of the stronger spirits. Many people find that the taste of mezcal is usually stronger than that of tequila, Tequila and mezcal are both in the range of about 38% to 55% alcohol by volume, which is 76-110 proof. So, a particular mezcal may be stronger than a particular tequila, but you may find just the opposite.
When you order mezcal or tequila in a bar, either neat, straight or on the rocks, chances are you’ll get a spirit that’s about the same strength as the vast majority of other spirits sold. When you go to purchase your favorite tequila usually look right next to it and you’ll see mezcal.
Surprisingly, mezcal does tend to be more expensive than tequila because of the way it’s made, which is mostly in small batches by small distilleries.
Remember, mezcal and tequila taste very different! They are both agave spirits but mezcal has a bold smokiness that is very distinct.
You will find your favorite mezcal, if you haven’t already. Some people say that mezcal has a closer taste to scotch than to tequila. Keep in mind it’s production is also regulated by the Mexican government. Oh, about the worm…….including a worm, which is actually a caterpillar, is now more of a marketing gimmick rather than a necessary enhancement of the drink. In the past, it was believed that the presence of the worm was a sign of the mezcal’s quality, but this is not accurate, as the worm has no direct relation to the quality or taste of the mezcal.
A few recommended mezcals:
Try the Sierra Negra mezcals if you come across them, they are excellent. Like tequila, budget and cost go from one side of the pendulum to the other.
Now that you are your own tequila expert, it’s time to step out, experiment and enjoy the world of the agave mezcal! Give it a try. Remember it’s all mezcal! Sip, don’t shoot.
¡Salud!
Effortlessly Chic And Keeps You Cool
by LISA DANTE
It’s all about low effort that produces high reward style. The season’s best looks focus on working smarter, not harder. Wearing natural fabric that breathes is almost an essential element during any scorching Texas summer. No one has the energy to wrestle with finicky, newfangled clothes on a 95 plus-degree day. There’s really no point in attempting to please the internet’s insatiable appetite for newness. Anti-fussy fashion staples in linen are key this summer and will keep you looking cool and stylish wherever you’re headed.
Linen really does have cooling properties. This specific feature is a direct result of it being an ancient, natural fabric. There’s a particular emphasis on “ancient” since it has been around for centuries, making this fabric one of the longest produced textiles in the world. There’s evidence to suggest that linen manufacturing was in operation in Egypt over 10,000 years ago. When the tomb of the Pharaoh Ramses II who died in 1213 BC, was discovered in the late 19th century, the linen wrappings were in a state of perfect preservation after more than 3,000 years.
Linen also transcends the limitations of basic
cotton. It’s light and loosely woven, allowing heat to escape your body when worn. When you aim to stay cool amid the summer heat while maintaining style and elegance, linen should be your saving grace. The fabric acts as a barrier against UV rays, allowing the air to pass and dissipate the temperature outside. You might be thinking to yourself right now, “That’s all fine and dandy, but it creases and wrinkles terribly!” I agree with you. But that’s actually the beauty of linen. In fact, a few wrinkles in the fabric only prove that you’re wearing 100% pure linen. And that’s a very chic, statement making, beautiful thing.
Let’s talk about environmentally friendly clothing choices. Linen comes from flax, which grows in poor soil and requires low amounts of water. Since linen needs less water to cultivate and grow, the fabric is deemed sustainable and eco-friendly. Also by using linen fabric, you’re contributing to controlling water consumption.
The classic linen shirt can be worn with just about any other bottoms and pants. Apply the balance rule here. If you have a loose linen blouse, pair it with a slimmer bottom. Conversely, If you have a flared or loose fitting bottom, wear a more fitted top. An oversized linen top tied at the waist is one of my favorite looks for summer.
Linen dresses are easier to style and there are endlessly chic optionsfrom maxi and mini dresses to wrap styles. With linen pants, you need to refer to the balance rule again. This fabric is flowy and loose.
Of course you can always have your linen garments dry cleaned. However, can you put 100% linen clothing in the washing machine? The answer is….Yes!
Here are some guidelines:
• Separate the linen according to color
• Check the labels for washing instructions
• Turn linens inside out before washing
• Use the delicate or gentle washing cycle
• Lukewarm water wash cycle with cold rinse (Hot water is a no-no and will shrink and weaken linen)
• Air drying linen on a hanger is best
The bottom line is, fashion and style should not take a step back during sweltering hot days. Summer is also a time when special occasions, like weddings and reunions, not to mention travel can occur. Linen might just well be the perfect fabric for summer!
by NANCY FOSTER
When summer starts to sizzle, Texans seek out cool, clear water wherever they can find it. While some flock to the Gulf, others seek refuge at inland lakes, rivers and streams, searching for relief from the punishing heat. If you’re like me, nothing cools my senses like the refreshing embrace of a cascading waterfall, where rushing water tumbles down rugged elevations to create a soothing and invigorating natural symphony that quiets the mind and awakens a deep sense of serenity. There’s just something magical about misty air as it brushes your skin, a powerful reminder that nature doesn’t just surround you -- it embraces you.
Fortunately for central Texans, there are numerous places where you can revel in this delightful experience. While some of the belowmentioned waterfalls are still on my bucket list, I can say without hesitation that the thrill of discovering each one never fades. While the majority are natural wonders, even those that are manmade can give you a refreshing escape, and no matter where you are in Central Texas, all are within a day’s drive. Whether you head out with friends, your family, or set out solo, these tranquil waterfalls will make your summertime just a bit more pleasurable – and memorable.
Texas Parks and Wildlife (TPWD) governs many of the state’s most scenic parks that feature water elements, and for a reasonable
fee, it’s the best way to enjoy some of the Lone Star’s most beautiful parklands. Heed this warning though – the secret is out and the parks fill up quickly, no matter if
Heed this warning though –the secret is out and the parks fill up quickly, no matter if you camp overnight or just day trip it. To avoid disappointment, if you’re doing a day trip, come early before the park is filled to capacity (yes, it happens – frequently!), and If you opt to camp out, register online at texasstateparks.org/ reservations because some parks book up months in advance.
you camp overnight or just day trip it. To avoid disappointment, if you’re doing a day trip, come early before the park is filled to capacity (yes, it happens – frequently!), and If you opt to camp out, register online at texasstateparks.org/reservations because some parks book up months in advance.
Here’s another tip. Buy an annual pass for $70 that provides unlimited free access to the 88 state parks for a full year for you and your samevehicle guests. That’s a ton of entertainment for such a nominal sum, and a lot of waterfall viewing opportunities! Order at https://texasstateparks. reserveamerica.com.
For more good advice, a smart move is to check the website of any of the state parks prior to your departure. Each park has different regulations or special requirements on potential trail challenges including hard-to-reach trails or hazardous conditions.
Also, if drought conditions persist, a quick check online or a phone call can head off disappointment when the falls have been reduced to a trickle – or dried up completely.
It probably goes without
saying that you should dress for the weather and the rugged trail conditions, wear sturdy hiking shoes, and tote in plenty of water, but this advice from the TPWD pros is meant to be
taken seriously and can keep you and your companions safe. For info on all the Texas State Parks, visit (and bookmark) the website at www.tpwd.texas.gov.
Winding through the Texas Hill Country for 106 miles, the Pedernales River reaches its midpoint near Johnson City, home to the scenic Pedernales Falls State Park. This stunning park spans over 5,200 acres, and most people will tell you its crown jewel is the Pedernales Falls, where the river cascades over layered limestone. Get cameras ready as you come in view of the breathtaking sight – a 50-foot descent over 3,000 feet of limestone touted to be 300-million years old. This beautiful park is worth spending the whole day – or more. It features a number of amenities including campsites with water and electricity and primitive sites. You can swim (it’s a bit of a walk), set your canoe or kayak in the river, or trailer in your horse for a picturesque ride on a rugged trail. Note that at press time, the North Loop Equestrian Trail and Duck Pond remain closed.
Colorado Bend State Park spans 5,328 acres in Bend, Texas, and is a true haven for outdoor enthusiasts. Nestled between San Saba and Lampasas counties, among its many attractions is Gorman Falls, which can be classified as a “must-see” —but it doesn’t come easy. The three-mile round-trip trek is no casual stroll; it’s a rugged, rocky challenge that demands stamina and sure footing.
According to the TPWD website, the falls are 1.5 miles from the entrance, you’ll find little shade, and a slippery slope challenges you as you descend. However, for those willing to take it on, the payoff is worth every step—a breathtaking 70-foot travertine waterfall cascading into pristine waters. Truly amazing and enchanting. If you’re up for this adventure, make sure you’re prepared — nature’s most scenic sights often don’t come without a little effort. And, as a bonus, if you’re a bird watcher, over 155 species have been recorded in the park. Camping, kayak rentals, and a store are other featured amenities.
Inks Lake State Park in Burnet is an hour northwest of Austin and comes with an intriguing history. Those who visit will be following in the footsteps of inhabitants dating back 8,000 years ago, followed centuries later by Apache and Comanche tribes who roamed the region. Established in 1950 under the State Parks Board, the park is nestled along the Colorado River – the largest river entirely in Texas – that meanders 862 miles and features multiple impoundments such as Inks Lake, which regulates water flow and provides numerous recreational opportunities.
A 1.2 mile Inks Lake State Park Loop winds alongside Spring Creek and leads you to a small canyon or swimming spot at Devil’s Waterhole, technically a wet water creek with spills, best seen after rains when Valley Spring Creek is running. This waterfall is one of the most accessible, being only about a .18-mile walk from the closest parking area. Take time to explore the scenic waterfalls upstream of the lake. Yes, camping is available, as are 22 cabins, and you can rent paddle boats, canoes and kayaks by the hour or fish from either of its two docks.
Located in Austin and covering 641 acres, the park offers easy access from the parking areas to both the Upper and Lower Falls. The Upper Falls are nearest to the Visitor Center and features a wide limestone ledge where water flows gently into natural pools below. The downstream Lower Falls tends to be more dramatic –especially after heavy rains – when water rushes over the rugged limestone into the deep natural pool below. While you’re there, check out Old Baldy, an over-500-year-old bald cypress tree measuring 103’ high. And keep an eye out for critters including armadillos, birds and whitetails. Plan your stay long enough to swim in the cool, invigorating waters of Onion Creek. For info on all of the Texas State Parks, visit tpwd.texas.gov.
Though not officially a state park, Hamilton Pool Preserve is a breathtaking natural wonder nestled within the Balcones Canyonlands Conservation Plan in Dripping Springs. This 232-acre preserve is best known for its dramatic limestone grotto and a striking 50-foot waterfall that, when flowing, cascades into the turquoise waters below.
Visitors will find much to explore—from scenic trails and lush woodlands to the rugged beauty of the canyon. However, recent environmental conditions have affected some of its most iconic features. At press time, high bacteria levels have restricted swimming access, and ongoing drought conditions have significantly diminished the once-consistent waterfall.
According to park officials, “The waterfall at Hamilton Pool Preserve has historically been very active for several months each year. In the last three years, however, it has mostly dried up due to the drought conditions and would take
a prolonged season of rain before the waterfall would become consistently present again.”
Despite these challenges, Hamilton Pool Preserve remains a lovely destination worth visiting. Be sure to check the official website for updates before planning your trip, and remember—advance reservations are required! parks@traviscountytx.gov
The San Antonio Japanese Tea Garden in Breckenridge Park may not be a natural wonder but it certainly is worthy of your time…and admission is free! What was once a limestone quarry and cement factory has been transformed over the years into a magical destination and now holds a place on the National Register of Historic Places. Managed by the San Antonio Parks Department, the highlight is its dramatic 60-foot waterfall that flows into koifilled ponds surrounded by lush vegetation. A few hours spent strolling the gardens’ shaded walkways and discovering its unique plantings, songbirds, and colorful butterflies will make your waterfall experience even more special. This beautiful oasis is where we bring all our visitors, and they’re always impressed! www.saparks.org
Whether you’re someone who loves spontaneity or one who plans ahead, these Texas waterfalls offer you an ideal mix of adventure and serenity. So when the forecast sizzles, escape to a cool, revitalizing retreat that refreshes your senses while cooling you down….right here in the heart of Texas.
by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER
Ivisited Napa Valley and Sonoma about two years ago. Before that visit, I had not been in Napa Valley for over 30 years. I promised myself I would never wait that long again. Promise made. Promise kept. So here we are two years later, and I have a new set of wineries for you to read about, hear a little about their wines and histories, and hopefully get inspired to try their wines or plan your own visit to experience them firsthand.
In my January article I wrote, “Like people, wines become much more interesting when you know their story.” Some of the stories seem almost unbelievable. But they happened. I hope you enjoy reading them as much as I did writing them.
I remember tasting the family-owned Biale Vineyards wines over 25 years ago. Their most iconic wine is the Black Chicken Zinfandel. I sat with Bob Biale while he told me his father’s story. Bob’s grandfather died when his father, Aldo, was only 13. This forced Aldo to become the “man of the family.” At 14, he told his mother that selling their grapes for $25 per ton wasn’t cutting it, and they needed to make their own wine. His mother explained they had no license for that.
Undeterred, Aldo figured out that a ton of grapes made about 250 gallons of wine. He learned to make his own wine and on the sly began selling it by the gallon at $1 per gallon. This was around 1940, so times were a little different. On the ranch they had white chickens and an egg business too. Savvy customers would call in an egg order on the party line phone (a shared line between several residences), and knowing others may be listening, they would order a “black chicken” as code for the gallon of wine! Instead of making $25 per ton, Aldo was making $250 per ton.
When Aldo finally got his license, he named their flagship Zinfandel the Black Chicken. I tasted the 2022 vintage, and it truly is one of the best Zinfandels you can buy. It was incredibly smooth and is a great pairing for Texas barbecue. Aside from other outstanding Zinfandels, the Royal Punishers Petite Sirah is a longtime favorite.
Jean-Charles Boisset (aka JCB) was born and raised in Burgundy, France. JCB is quite the character. He visited California when he was 11 years old. His father took him to the historic Buena Vista winery near Sonoma. Founded in 1857 by the self-proclaimed “Count of Buena Vista,” Agoston Haraszthy, it is the oldest premium California winery. JCB liked the property so much he told his father, “We need to buy this winery.” He made good on that statement when he purchased and began restoring the property in 2011.
JCB has turned Buena Vista into a destination visit. There is a wide-ranging portfolio of wines from both Sonoma County and Napa Valley. I sampled a Chardonnay, a Pinot Noir, the “Sheriff” red blend, and the Cabernet Franc (my favorite). The restored cellar building is one of the most unique and remarkable tasting settings I have ever seen.
My visit to Raymond Vineyards coincided with the release
of the new 2022 Raymond Generations Cabernet Sauvignon, their flagship wine. The winemaker, Stephanie Putnam walked us through an intriguing comparison of four Generations: 1995, 2002, 2012, and the new release 2022.
This was special. Stephanie has made some changes to Generations to ensure it represents the best of what Raymond can create. That showed in the 2022 release, a challenging vintage she managed beautifully.
JCB also transformed the historic Oakville Wine Merchant into a one-stop shop where you drop in to self-select wines to taste. Dispensing machines are used with three levels of pour volumes, depending on whether you want a taste, a little more than a taste, or a glass. There is something for everyone here, from 100-point icons to small producer gems you may not normally see. Talk about fun in the glass!
Red Cap Vineyards is a tiny property in the Howell Mountain district. Founded by Tom and Desiree Altemus, with its first vintage in 2005, Tom planted the Cabernet Sauvignon vineyards on his property. The name “Red Cap” refers to the red volcanic topsoil. After the difficulty and total loss of the 2020 fire vintage, Tom was ready to give it up. His winemaker, Rudy Zuidema, also makes wine for Chris Klein at PHAMUS wines. I tasted those during my last visit to Napa. Short recap: Rudy got Chris to talk to Tom, and an agreement was made for Chris to continue making Red Cap wines. Red Cap lives!
The Cabernet Sauvignon fruit at Red Cap is so good that the wine has always been 100% Cabernet. This is unusual for Napa Cabernet as most contain some percentage of blending grapes. The 2021 Red Cap yield was quite low, so Chris and Rudy donated some of their fruit to make the 2021 Red Cap “Contribute” Cabernet. I tasted the 2017 and 2019 Cabernet wines alongside the 2021 Contribute. All were amazing, but that extra age on the 2017 gave it the edge. Red Cap also has an exceptional Sauvignon Blanc – crisp, tropical, and perfect for a hot Texas day.
Parable Wines is a new venture from the Eppright family out of Austin (the father Fred, and his two sons, Trey and Matt). I attended the launch of their first release last year. It was only 550 cases from the 2021 vintage. When planning my Napa trip, I reached out to Trey with the hope of getting an update on their progress. Trey, with his passion for wine, was the catalyst behind this venture. The family purchased the old Dutch Henry winery, which burned during the fires of 2020. They replanted the 2.5 acre vineyard with Cabernet Sauvignon. As they continue restoring the property, the plan is to open it up for visitors with their next release. The first release was five single vineyard wines from classic Napa and Sonoma vineyards with three Chardonnay and two Cabernet Sauvignon. I had the best time
The family purchased the old Dutch Henry winery, which burned during the fires of 2020. They replanted the 2.5 acre vineyard with Cabernet Sauvignon.
hanging out with Trey in the wine cave as we tasted the wines. These are beautifully made, serious wines. Why did they choose Parable as a name? Because wines tell a story. The soil. The weather. The farmers. The harvest. The winemaking decisions. And so much more. The story of Parable Wines is only just beginning. I can’t wait to see how it plays out.
The MacDonnell family has grown grapes in the Napa Rutherford region for over 40 years.
The MacDonnell family has grown grapes in the Napa Rutherford region for over 40 years. Started by Bob and Jan MacDonnell, the winery remains a family business with the brother-sister team of Miles MacDonnell and Ryan MacDonnell Bracher overseeing operations. There are several premium Cabernet Sauvignon wines in their lineup, along with red blends, red varietals, Chardonnay, and Sauvignon Blanc. They also have more than 2,000 olive trees and produce a line of gourmet olive oils. Combine all this with a beautiful tasting experience, and it becomes a must-stop in Napa.
The wines I tasted were incredible. The Sauvignon Blanc was juicy and bright. The reds were incredibly balanced. My favorite wine was accidental. We stumbled upon the winemaker and his team filling up 6-liter bottles of the 2023 Louis Bovet premium Cabernet. He offered me a taste, and I got a glimpse of how special the 2023 Napa Valley vintage is going to be. If you are a Napa lover, you will want 2023 wines.
Visiting DuMOL as a longtime member is a bit like showing up to family member’s house. Regular readers may recognize DuMOL from my recommendations over the years. This visit was special because I tasted some of the new 2023 wines. As in Napa, the 2023 Sonoma vintage was beyond exceptional. DuMOL considers 2023 the best overall vintage of wines they have ever made. It’s that good. The highlight of this visit, and maybe of the entire trip, was going into the barrel room with DuMOL winemaker Jenna Davis and tasting several 2024 samples straight from the barrel. The mind-blowing moment was tasting two separate plots used in their Finn Pinot Noir. Completely different on their own, she blended small amounts of each in my glass for a sample of how they complement each other in a final blend. Wow! It’s not often you get to witness the art of winemaking like that.
Three Sticks Wines is a boutique, family-owned winery in Sonoma founded by William “Bill” S. Price III. His nickname was Billy Three Sticks, so he took that as his winery name. Bill set out to develop “Grand Cru” level vineyards and wines. Their estate vineyards are some of the finest in all of Sonoma County, and the wines are equally amazing. Several wines are “monopole” which means Three Sticks is the sole producer of wines from that vineyard. That is not as common as you might think. Most vineyards are shared by multiple wineries. The tasting experience for Three Sticks happens at “the Adobe.” Captain Salvador Vallejo built the Vallejo-Casteñada Ado-
be in 1842. At that time, it was the northern territory of Mexico. It is now modern-day Sonoma, and the restored Adobe is a historic landmark in downtown Sonoma.
The Three Sticks Casteñada Rosé is named after the Adobe, and the bottle shape mirrors a relic spirit bottle discovered there. A Three Sticks tasting has everything. A
unique setting. Amazing wines. And gracious hospitality. You will want to put Three Sticks on your visit list.
It’s remarkable how close Napa Valley and Sonoma County are to San Francisco. I typically fly into San Francisco, rent a car, and arrive in either place in less than two hours. If you stay in or near the city of Napa, you can easily visit wineries in both locations. I recommend booking two wineries per day – one in the morning and one in the afternoon. I plan my visits to keep them localized, and then I find a great spot for lunch in between. Recommended lunch spots from this trip include Brasswood Bar + Kitchen and Rutherford Grill. For dinners, I discovered Charlie’s in St. Helena, revisited Cole’s Chop House, and I loved Pasta Prego in downtown Napa (a tiny family Italian place). You can’t go wrong with any of those. With this visit, the allure of Napa and Sonoma only grew stronger for me. From intimate tastings at family-owned estates to breathtaking views paired with bold new releases, the memory of these experiences lingers far beyond the last sip of wine. I hope you have the same chance to be as captivated as I have been by the vineyards, the tastings, the people, and the stories behind these incredible wines. Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.
Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 25 years, has visited many wine regions, tasted the world’s top wines, and is an avid wine collector. His business, The Texas Wine Pilot, offers customized in-home wine tastings, corporate wine tastings, executive wine training, and wine collecting consultations. Visit txwinepilot.com or email him at jim@txwinepilot.com to book your tasting or consult.
by ABBY KURTH, MPH, MS CLINICAL NUTRITIONIST & WELLNESS COACH
If you are traveling somewhere exotic this summer, the last thing you want to deal with is the dreaded traveler’s “tourista.” That unpleasant stomach upset, often caused by bacteria, parasites, or viruses in contaminated food or water, can completely ruin your trip.
The CDC estimates that up to 70% of travelers will have travelers’ diarrhea symptoms while abroad. That means many of you have experienced this. I know my husband and I have.
But did you know that certain supplements can help prevent this condition and keep your digestive system happy while you’re exploring new destinations? In this article, we’ll break down the best supplements to take before and during your travels, helping you stay healthy and continue your adventure without the unfortunate pit stop in the bathroom.
Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. These friendly microbes help balance the good and bad bacteria in your gut, and they can be incredibly helpful in preventing traveler’s tummy problems.
How they help: When you travel, you’re exposed to new foods, water, and environments, which can throw off the balance of bacteria in your gut. Probiotics can help prevent harmful bacteria from taking hold, reducing your chances of falling victim to “tourista.”
What to look for: Aim for a high-quality probiotic supplement with strains like Lactobacillus and Bifidobacterium. Another strain with a good track record in preventing bacteria from setting up shop in your intestines is Saccharomyces Boulardii. Some studies suggest that taking probiotics 1-2 weeks before your trip and continuing during your travels can significantly lower your risk.
Tip:
If you don’t want to rely on a supplement, foods like yogurt, kefir, kimchi, and sauerkraut are also packed with beneficial probiotics.
Activated charcoal is a supplement that’s often used to treat poisonings or detoxify the body. Its porous surface can trap toxins, chemicals, and pathogens, preventing them from being absorbed into the bloodstream.
How it helps: In the context of traveler’s diarrhea, activated charcoal can help absorb harmful bacteria or toxins that may have entered your digestive system. It may not prevent the illness outright, but it can reduce the severity of symptoms if you do start feeling unwell.
What to look for: Activated charcoal is typically available in capsule form, and the recommended dose will vary. However, it’s important not to take too much—usually 500–1000 mg per dose is enough to help.
Activated charcoal should not be taken with medications or other supplements, as it can interfere with their absorption. Charcoal is also an excellent helper for gas and bloating.
Berberine is a natural compound found in several plants, including Berberis vulgaris (barberry). It’s been used in traditional medicine for centuries to fight infections and promote gut health.
How it helps: Berberine has been shown to possess antimicrobial properties, which can be effective against many of the pathogens responsible for traveler’s diarrhea, including E. coli and Salmonella. It may also support your gut’s overall health, helping to keep harmful bacteria in check.
But wait...that’s not all. Berberine has also been found to be beneficial for promoting healthy cholesterol and blood sugar levels, as well as maintaining a healthy respiratory tract. Pretty cool!
What to look for: Berberine supplements typically come in capsule form, and dosages usually range from 500 to 1500 mg per day. It’s best to take this supplement before or with meals to help prevent digestive upset and to start with a smaller dose.
Because berberine can interact with certain medications (including those for blood sugar control), it’s important to consult with a healthcare professional before using it.
Peppermint oil isn’t just for freshening your breath—it also has natural soothing properties for your digestive system.
How it helps: Peppermint oil can help reduce bloating, cramping, and nausea, which are common symptoms of digestive upset. It’s also been shown to help relax the muscles of the gastrointestinal tract, easing discomfort associated with digestive disturbances.
What to look for: Peppermint oil is available in enteric-coated capsules that help release the oil directly into the intestines, where it’s most effective.
You can also enjoy peppermint tea, but the oil in capsule form is generally more concentrated and effective for preventing digestive distress.
Keep your stomach happy while traveling! Traveler’s diarrhea doesn’t have to be an inevitable part of your journey. With the right supplements, you can protect your digestive health and enjoy your travels to the fullest.
Keep in mind that supplements are just one part of the equation. Drinking safe water, avoiding raw food and/or street food that may not be hygienic, and practicing good hand hygiene are all essential for preventing stomach issues while traveling.
So, pack your probiotics, grab some activated charcoal, and make sure your gut is ready for the adventure ahead. Safe travels—and a happy stomach!
Abby Kurth, MPH, MS, is a Clinical Nutritionist + Wellness Coach. She is the author of “Wellness is More Than Weight: Easy Steps to Change Your Health Habits and Your Life.” (Amazon, search by author). Examples of the supplements discussed can be found at https:// us.fullscript.com/plans/akurth-travelers-diarrhea-prevention. More tips are available on Abby’s blog at abbykurthnutrition.coach or https://knowaboutnutrition.com/ avoiding-travelers-diarrea- tools-for-travel/
Hby MARC HESS, MILBERGER’S GARDENING NEWSLETTER OF SOUTH TEXAS EDITOR
erbs are great for filling out the gaps in your garden and are a nice bonus for your kitchen. Annual herbs can be colorful and low maintenance. We’ve all got them— those bare spots in the garden. Sometimes you can’t decide what to plant or you are not ready to splurge on mature plants. Maybe you’ve put in a new garden and it’s incomplete. Herb and annual seed packets are your solution.
But herbs are not just for your garden beds. Herbs also do very well in containers. There are many benefits to growing herbs in containers not the least of which is access. You can have fresh herbs growing in pots just outside your kitchen door. That way, when you’re in the middle of making dinner and need a handful of basil or parsley, it’s only a few steps away.
Different herbs have different watering requirements and growing them in separate pots is an easy way to control soil moisture. Of course, growing herbs in containers will also keep aggressive spreaders, like mint and lemon balm, under control and away from your garden beds.
Having fresh herbs on hand from your own garden or patio brings more flavor to your food and is more economical than buying fresh herbs at the store. Here are some tips for harvesting and using herbs in the kitchen:
• To harvest, cut off the herb branches that you want to use, without removing the entire plant. This way, the herb will continue to grow and produce.
• Store cilantro and parsley in a container with water in the fridge, with a loosefitting plastic bag over the container. It will last for at least a week stored this way.
• Sage, oregano and thyme are all woody plants, and therefore their branches are not edible; be careful to remove all of their leaves when using them. If you are using a sprig of any of these herbs, say to flavor a soup or a stew, you can remove the sprig (and branch) once the food is cooked.
• Cilantro and parsley are not typically woody, and their stems can be eaten and taste the same as the leaves.
• Dried herbs are more potent than fresh. Use 3 times as much of a fresh herb as a dried herb.
• Dried herbs should be added at the beginning of the cooking process, whereas fresh herbs should be added at the end.
“When you first start out trying to grow fresh herbs, I recommend you begin by trying to grow from seedling or transplants rather than planting your own seeds. These great little starter plants are widely available for the same price as a packet of fresh herbs from the produce section”
~Skinnygourmet.blopspot.com
Herbs are easy to grow and can have a large impact on your cooking with a minimal amount of space for the plants.”
~
Dr. Calvin Finch, retired Director of Water Conservation at Texas A&M
Perhaps the easiest herb to grow is mint and it is highly recommended for the beginning gardener. Other than regular water, it requires little care and is not particular about soil. It grows well in containers and window boxes. Outside mint can escape the bed and start growing like a weed throughout the garden.
The most popular summer herb is basil. The plant is attractive, and it is available in many flavors. Sweet basil is the most popular selection,
but lemon basil, Italian basil, Thai basil, purple basils, and other variations are available. All the many basils have unique taste, fragrances, and appearance. If you make your own salsa or cook Mexican dishes and have an herb garden, you probably grow cilantro. Cilantro is a cool weather herb that resembles parsley. The word “cilantro” is the Spanish name for coriander leaves. The dried seeds of the plant are called coriander.
MAKES ABOUT 1½ CUPS
1/2 cup pine nuts
3oz. Parmesan, grated (about ¾ cup)
2 garlic cloves, finely grated
6 cups basil leaves (about 3 bunches)
3/4 cup extra-virgin olive oil
1 tsp. kosher salt
Blend thoroughly
MARC HESS is an author whose latest novel, “The Gillespie County Fair,” is available on Amazon. It’s a riveting story about the gentrification of rural Texas. He is also the editor of Milberger’s Gardening South Texas newsletter, a monthly (except January) publication covering the challenges and solutions of gardening in South Central Texas’s unique growing zone. It’s available on-line at no charge at https://www.milbergernursery.com/newsletter-archive/
Executive Chef to the stars, Eduard Peyer, shares the menu and the secret ingredient requested at a dinner party hosted by actress Sophia Loren
It was a beautiful summer day in central Switzerland. Our three luxury hotels were fully booked and we had a number of celebrity guests. Working at the world renowned Bürgenstock Hotel, a celebrity guest sighting was a very normal occurrence.
The usual ones who came to the mountain resort every summer were George Simenon, the world renowned writer from Belgium. Madame Fromm from Germany, Mel Ferrer and his lovely wife Audrey Hepburn, who lived in Geneva at the time and Mister Karamanlis, the
former Prime Minister of Greece. There was John Glenn, one of NASA’s original seven Mercury Astronauts. There certainly were a few others that summer.
We were expecting actress Sophia Loren the next day and there was a rumor that Carlo Ponti, Sophia’s husband would join her on the mountain. Mrs. Loren took a break from filming somewhere in the former Yugoslavia.By that evening, our illustrious owner Mr. Frey came for a visit in our kitchen. He had a long conversation with our boss at the time, Chef Rüegsegger. This was always a sure sign something very special was in the works! Our chef let all of us wonder what was going to happen but eventually explained everything to us after the dinner service was over. He called a short meeting and let us know that we were going to have a very special VIP dinner. It was supposed to take place at the resorts golf clubhouse, a lovely, elegant venue in an old charming stone building about a mile from the hotel. There was a room for small and exclusive parties. When these private dinner parties happened, the reputation of one of the world’s most exclusive hotels was put to the test. After all, we were working at one of the most famous hotels in the entire world! Our reputation was to accommodate any and all menu requests and to be done to perfection. There was absolutely no room for error. As with every event, the pressure was on. The evening had to be flawless.
The guest list included Sophia Loren, her husband Carlo Ponti, Audrey Hepburn and Mel Ferrer, John Glenn, a fellow named Vassily, who was the private secretary of Mr. Ponti and of course Fritz Frey, who was the hotel owner and his wife. There was a photographer and a person from the local press.
For the hors d’oeuvres and amuse bouche served during the Apéro or cocktail hour, appetizers were passed on silver trays by the waitstaff.
One of the hors d’oeuvres served was a specialty of the house: Miniature Rösti, which is a small, crisp potato fritter. It was served with smoked salmon and Sevruga Caviar from the Caspian Sea, which today would cost approximately $120.00 per ounce!
Seasonal greens were tossed at the table by Mario our Maître d’ Charcoal grilled porter house steak was accompanied with a Choron sauce. There was creamed kernel of corn, steamed asparagus with lemon butter, roasted new potatoes with shaved black truffles, a selection of domestic and Italian cheeses, wedges of apricots, pears and peaches and thin slices of toasted country breads.
Wild strawberries, fresh figs, raspberries and boysenberries flamed with grand marnier and cognac, were served over house made vanilla ice cream. There was also a selection of petits fours, coffee and cordials
It was a wonderful dinner, especially the threeinch-thick Porterhouse steaks, which Mrs. Loren called “Fiorentina Steaks” a great speciality of Florence.
Mrs. Loren requested we get grapevine wood
In addition to the special wood, she loved the steaks grilled over high heat to ensure a tasty crust and a beautiful, rare inside.
to add to the charcoal for grilling this mouthwatering cut of beef. It truly imparted a very special taste and fragrance.
In addition to the special wood, she loved the steaks grilled over high heat to ensure a tasty crust and a beautiful, rare inside.
I was nervous that evening, worrying about getting the meat perfect and of course the timing. God forgive me if I had screwed up this function. I still had a lot to learn and chef Rüegsegger was a perfectionist!
Well, it turned out to be a success!! Every aspect was well organized by our Chef and the crew at the golf club.
Aged prime Porterhouse steaks, approximately 3 inches thick
- Kosher salt, dried oregano and tri-color cracked peppercorns
- Some olive oil
- Keep the steaks at room temperature for at least 15 to 20 minutes before grilling
- Start to season with coarse crushed peppercorns and the oregano
- As soon you are ready to grill, add the salt and rub the olive oil onto the meat.
This was pretty much our standard seasoning for meats.
Cook over high heat by turning the steaks often. Watch the flames, when the steaks are getting crispy, move them to the edge of the grill and slowly finish them to your desired temperature. You can also finish them in a 500 degree oven. Let the Porterhouse stand for at least 10 to 12 minutes before carving!
Use the Hollandaise sauce recipe below
Sauce Hollandaise
4 egg yolks
1 Tbsp finely chopped shallots
2 Tbsp white wine
2 cup unsalted butter
1 Tbsp lemon juice
1 pinch of Cayenne
Salt & pepper to taste
Chopped parsley to taste
Coarsely chopped fresh and dried Tarragon to taste
Add some tomato paste or ketchup if you like, or even some fresh diced tomatoes to give it a light reddish color and tomato flavor. Simply put, it is a Béarnaise sauce with tomatoes.
Use 3 to 4 boiled potatoes with skin on. Cook them a day before and chill.
4 to 6 thin slices of smoked Salmon
1 small jar of Caviar (Use Beluga or Royal Ossetra only if you’re willing to pay $130 for 1.7 ounces!)
There are much less expensive products on the market without breaking the bank.
2 oz of sour cream or crème fraiche
Dill sprigs for garnish.
Peel the cooked potatoes.
Push the peeled and refrigerated potatoes through a hashbrown shredder.
Slightly salt the potatoes and add some freshly ground pepper.
Option:
Cut some PVC pipe, 1 inch in diameter, or larger, if you prefer, and ½ inch high.
Or you can simply form the patties by hand.
In a nonstick, small frying pan or griddle, melt some butter.
Fill in the shredded hashbrowns and press to the bottom, if using the PVC rings.
Once the potatoes start getting golden brown at the bottom, remove the PVC rings.
Turn the mini Röstis and brown on both sides. Make them crisp.
Place on a platter with paper towels. Let them cool.
Form small slices of smoked salmon into rose shapes.
Pipe some sour cream or crème fraîche in the middle of the potato cakes.
Place one tiny smoked salmon rose on each potato.
Garnish with some dill and a tiny dollop of caviar (your choice).
It is a ridiculously small hors d’oeuvre! I do suggest preparing larger ones, like a 2 inch PVC in diameter.
“Good luck!” Bon Appetit! - Executuve Chef Eduard Peyer
Eduard Peyer retired from a long and eventful culinary career in December of 2010.
Born in Lucerne, Switzerland, he entered culinary school, worked in famous resort hotels and catered to numerous celebrities and luminaries at the Bürgenstock Hotels. He worked at the luxurious Suvretta House in St Moritz, which was known to cater to the rich and famous. After relocating to the United States in 1968, he became an Executive Chef at renowned hotels and restaurants in Houston, Minneapolis, San Francisco, Dallas and finally in San Antonio. Eduard became the opening Executive Chef at the Hyatt Regency Hotel. During his career as a chef, he directed large dinner events for President Bush in Dallas and in San Antonio.
After retirement in December 2010, he embarked on a new adventure. He walked the 500 mile pilgrimage on the Camino de Santiago from the French Pyrenees to Santiago de Compostela. He was joined by his daughter Francesca and daughter in law Valerie, and edicated the journey to his late wife, Patricia.
He resides in San Antonio, Texas and plans to do more of his new awakened passion by walking “caminos” in France, Spain and Switzerland.
Smoky notes of mezcal combine with the sweet and tropical flavor of guava nectar.
To keep your cocktail frozen longer, freeze your glasses before preparing the drink.
INGREDIENTS:
• 6 ounces mezcal (Mi Mama Me Dijo)
• 1/2 cup fresh lime juice, (save a slice of lime to rim the glasses)
• 1/2 cup guava nectar (NOT guava juice), or fresh muddled guava
• 3 tablespoons of agave or maple syrup
• 1 ½ ounces of Cointreau
• 4 cups ice
• Sliced, fresh guava for garnish
• Tajin for the rim of the glass
INSTRUCTIONS:
1. Place mezcal, lime juice, guava nectar, agave, Cointreau, and ice in a blender. Blend until smooth.
2. Use a wedge of lime to moisten the rim of each glass.
3. Dip the rim of the glass onto a plate of Tajin or margarita salt.
4. Pour blended drink into glasses and garnish with guava slices. Serve immediately.
VIVA!! Serves two.
