Oasis Lifestyle Magazine

FOOD issue

{shop.dine.live}

fall 2012 G o B e y o n d T h e S u n s e t

Helen THompson AuTHor exTrAordinAire

exclusive feature

shopFall Essentials

for every style [p.14]

dineSoleil Delivers

Explore Soleil [p.24]

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Turnquist has the latest homes on the market [p.22]

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PubLiShEr An itA C . Ro b eRts

ExEcutivE EDitor eliz Ab e th Co o k

DirEctor, buSiNESS DEvELoPmENth o lli e ken n e y

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oaSiS LiFEStyLE is a complimentary bi - monthly publication of amC Publishing, llC and is available at preferred locations throughout the greater austin area. To become a preferred distribution point for oasis lifestyle Magazine please email us at [email protected]

SubmiSSioN rEquirEmENtSvisit oasislifestylemag.com or contact [email protected].

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Copyright © 2011 by amc publishing, llc all rights reserved. reproduction in whole or part without permission is prohibited.

FaLL 2012 Volume II • Issue 3

Staff{fall}

LEttErS

6 • oasis lifestyle • Fall 2012

from the editor

from the publisher

Elizabeth CookExEcutivE Editor

Anita C. RobertsPublishEr

With this fall issue under our belt, we are eagerly anticipating a growing change in OASIS Lifestyle. We are expanding and responding to our options to further reflect a true lifestyle that is inherent in an ‘oasis’ setting. Austin offers any and everything to escape from a dull routine; Galveston offers the same and with a feel of salt air!

As we continue with our LIVE, SHOP, DINE features, we are eternally grateful for those who have shared their insights, products, expertise, and talent. In turn, we are bringing Galveston to Austin, and Austin to Galveston, reflecting both worlds in the pages of OASIS Lifestyle.

Good things continue to happen --- stay tuned!

I am grateful to the support of our community and our publication’s team mem-bers. These supporters help motivate us to bring a quality publication that everyone can be proud of. We are passionate about building a publication that is a staple in the beautiful Austin community. We welcome your feedback as you continue to help us provide you with pages and pages of the splendor that is Austin.

In this issue you will find delicious food, beautiful landscapes and products to die for - enjoy!

Elizabeth Cook

OasisLifestyLemag.cOm • 7

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Contents{fall}

It’s hard to top horseback riding along secluded trails, kayaking

in peaceful waters and exploring over 400 acres of natural

beauty with leisurely walks through towering pines. But just

when you think you’ve done it all, there’s s’mores and songs

by the firepit. Because here, every room, every meal, every day

is designed to make the most of every moment. And to make

each moment a lasting memory.

when the sun goes down, the excitement goes up.

1 800 55 HYATT (49288)lostpines.hyatt.com

The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2012 Hyatt Corporation. All rights reserved.

14

10 special feature

Helen Thompson dishes on her latest cookbook

14Shop

Keep it neutral in these stylish natural elements

20Sports

UT Longhorn Football Schedule

22live

Turnquist homes: what’s new?

24Dine

Soleil provides the perfect date night

26feature

Texas wine country’s secret

2410

22

2620


Helen Thompson

Makes Her Way Into Homes Through Cookbooks and Shelter Publications

special feature

Fried Oysters with tartar sauce and dill, find this and more recipes on pages 12-13

By Tiffany Young


Helen Thompson, an Austin native and resident, has made a name for herself writing about Texas food and archi-tecture. This she has accomplished by inscribing several

delightful books on these subjects as well as enjoying a 17-year career working at Texas Monthly as a writer and editor.

At Texas Monthly, Thompson began writing about food and home through her stint as managing editor for the publication’s lifestyle magazine, Domain. Since then, she has written about both, with bylines in national shelter magazines such as Elle De-cor, Architectural Digest and Martha Stewart Living.

“I’ve always had this parallel career,” Thompson said of her two subjects.

Her most recent book, however, focuses on food. “The Man-sion on Turtle Creek Cookbook” was published in March and tells the history of the famed restaurant and hotel, woven with the restaurant’s beloved recipes. The writing of the cookbook coincid-ed with the 30-year anniversary of The Mansion on Turtle Creek establishment; the last cookbook that had been published on the subject was back in 1987.

Thompson said what made the project so interesting to her was the innovation of the restaurant’s chefs over the years.

The restaurant is known for using locally-sourced food, which led Thompson to interviewing several farmers in the Dallas area for the cookbook.

“When you get [farm-fresh food] and it’s just come out of the ground a half an hour before, and the chef cleans it, chops it up and puts it in the food or in the sauce—it’s spectacular,” Thompson ef-fused.

She also lives by this rule by growing food herself—with eggplants blooming in her garden this summer—and orders farm-grown produce from Farm to Table, a business connecting farmers to local restaurants, grocers and kitchens.

In addition to “The Mansion on Turtle Creek Cookbook,” Thompson has also written “San Antonio Classic Desserts,” “Dal-las Classic Desserts” and “The Big Texas Steakhouse Cookbook.”

On why she hasn’t written a cookbook on Austin yet, she said she has contacted publishers about it, but hasn’t found anyone to publish a book specifically on Austin cuisine even though she is writing a Hill Country style book that will showcase homes in the area.

“I’m not sure [publishers] believe Austin’s food is as good as I’m telling them it is,” she said. “There are people doing tremendously innovative things in Austin that they’re not doing anywhere else. People associate Dallas and Houston with fine cuisine and they don’t associate it necessarily with Austin—but they’re wrong.”

While Thompson admits she is not known as a chef, her

cookbooks are more of the variety that tell stories about food, places and history, interweaving stories and culinary throughout. The recipes are those that she has enjoyed eating, not necessarily cooking.

“I made my career as an eater,” Thompson said. “These are all the recipes I as a diner think are great. All those recipes are indeed great, and I know it!”

Her books can be found at bookstores, on Amazon or via her website at www.helenthompsoninhouse.com.

Helen Thompson is a nationally known writer whose areas of specialty are interior design, architecture, kitchen design, and food. Helen was a food writer and editor for Texas Monthly magazine, where she worked for 17 years. She was also the managing editor of their lifestyle magazine, Domain, which covered food, restaurants, interior design and architecture; she was also the Texas city editor for Metropolitan Home magazine for 14 years. While at Metropolitan Home, Helen wrote about houses, restaurants, and gardens and produced many of the features shot in Texas during those years. She has also written and produced articles for Elle Decor, Architectural Digest, House Beautiful, Martha Stewart Living, Western Interiors, Traditional Home, HOME, Veranda, Country Home, and many other magazines.

Beef Sirloin Tartare with potato crisps and quail egg, find this and more recipes on pages 12-13


TARTARE10 ounces lean Kobe beef, or prime sirloin, cut into ¹/8-inch dice2 tablespoons finely diced gherkins2 tablespoons finely diced red onion1 teaspoon chopped capers2 tablespoons chopped chivesSea salt and black pepper1 teaspoon fresh lemon juice1 tablespoon extra virgin olive oil

POTATO CRISPS1 Idaho potato4 cups peanut oilSea salt

QUAIL EGGS4 quail eggs, yolks in their shellsSea saltCracked black pepper

Combine the beef, gherkins, red onion, capers, and chives in a chilled mixing bowl. Cover the bowl with plastic wrap and refrigerate. Peel the potato and slice it paper thin, lengthwise, on a Japanese mandoline, then cut into 3 1-inch strips. Reserve the slices in a bowl of cold water. Heat the peanut oil to 340o F in a 4-quart saucepan over medium heat. Drain the potatoes and pat them dry. Fry the potato strips in the hot oil in small batches, stir-ring with a slotted spoon to cook evenly, until they are golden brown on both sides. Drain the hot crisps on paper towels

and sprinkle them with sea salt. When ready to serve, remove the tartare from the refrigerator and season with salt and black pepper. Toss the tartare in the fresh lemon juice and olive oil. To serve, place a 4-inch ring mold in the center of a chilled dinner plate and fill the mold with 1/4 of the tartare mixture, packing it slightly at the edges. Carefully lift the mold off and repeat with the remaining portions. Place one quail egg yolk in a shell in the center of each tartare serving, season the yolk with salt and black pepper, and garnish the plate with the potato crisps. Serve immediately.

special feature

ChIPOTLE AIOLI1 (7 ½-ounce) can chipotle

peppers5 egg yolks plus 1 whole egg3 cloves garlicJuice of 2 limes3 cups canola oilPinch salt

GRITS FRIES1 cup Homestead Gristmill grits1 tablespoon olive oil3 cups chicken stockSalt

1 teaspoon ancho chile powder1 teaspoon chili powder½ teaspoon garlic powder½ teaspoon onion powder¼ cup shredded cheddar cheese

¼ cup grated Parmesan cheese1 cup flour

Black pepper

In a food processor fitted with a metal blade, puree the chipotles. Add the egg yolks, egg, garlic, and lime juice. While the food processor is running, slowly add the oil and season with salt.Wash the grits in cold water to extract the husk. In a large saucepan over medium heat, toast the grits with olive oil for 2 minutes. Add the chicken stock and cook slowly for 30 minutes, stirring often. Add a pinch of salt, both chile powders, the garlic powder, onion pow-der, and cheeses. Mix well and spread the grits into a 1-inch layer on the bot-tom of a baking dish. Cover

and refrigerate the grits for 1 hour. Season the flour with salt and pepper and put it in a bowl. When the grits have cooled, invert them onto a cutting board. Cut the grits into 1 x 4-inch pieces. Cut each piece in half length-wise, and halve it again so the grits resemble french fries. Dredge each fry in the seasoned flour and shake off any excess. Fry the grits in a saucepot with 3 inches of vegetable oil at 375o F for 5 minutes, or until golden brown. Dry the fries on a paper towel, season with salt, and serve with the chipotle aioli.

Texas Grits Fries with chipotle aioliSERVES 4


Beef Sirloin Tartare with potato crisps & quail eggSERVES 4

TARTAR SAUCE3 egg yolks1 tablespoon Dijon mustard2 cups canola oil1 tablespoon minced red onion2 tablespoons chopped cornichon (gherkin)Juice and zest of 1 lemon2 tablespoons chopped Italian parsley1 tablespoon capers, chopped1 teaspoon hot sauceSalt

OYSTERS

1 quart canola oil for frying16 medium oysters, shucked, shells reserved2 cups all-purpose flour4 eggs

2 cups panko (Japanese bread crumbs)Salt and black pepper2 tablespoons chopped fresh chives2 tablespoons fresh dill

To make the tartar sauce, combine the egg yolks, mustard, and canola oil in a blender and process for 2 minutes, or until it thickens to a mayonnaise texture. Transfer to a mixing bowl and add the onion, cornichon, lemon juice and zest, parsley, capers, and hot sauce. Season with salt to taste. Cover and reserve in the refrigerator until ready to serve. Heat enough oil for frying in a pot over medium heat to 360o F. Pat the oysters dry with a paper towel. Place the flour, eggs, and bread crumbs each in three separate bowls. Whisk the eggs and season them

with salt and black pepper. Toss chives into the bread crumbs. Dip the oysters, one at a time, in the flour, followed by the egg, and then into the bread crumbs. Repeat this process until all the oysters are coated. Fry the breaded oysters in hot oil four at a time for 4 minutes, or until golden brown. Drain on a paper towel.To serve, place the fried oysters back in their cleaned shells and top with a dollop of tartar sauce and a sprig of fresh dill.

Fried Oysters with tartar sauce and dillSERVES 4

3 extra large eggs1 cup sugar1 cup dark corn syrup2 tablespoons unsalted butter, melted1 teaspoon vanilla extract4 Granny Smith apples, peeled, cored, and thinly sliced1 pie crust½ cup pecan piecesVanilla ice cream (optional)

Preheat the oven to 350o F. Combine the eggs and sugar, mixing until the sugar is completely dissolved. Stir in the corn syrup, butter, and vanilla. Strain and set this aside. Layer the apple slices slanting in one direction on the bottom of the pie crust to form a circle around the outside edge of the shell. Make a second circle of apples inside the first, slanting the slices in the opposite direction. Repeat this process and layer until all the slices are used. Slowly and carefully, pour the filling over the apples. Sprinkle pecans evenly over the top of the filling.Bake for 1 hour. If the edges of the pie have become too brown during baking, remove the pie from the oven and shield the crust with a ring of foil. Return the pie to the oven and bake for an additional 20 to 25 minutes or until the filling has set. Allow the pie to cool slightly before cutting. Serve with vanilla ice cream if you like.

Turtle Creek PieYIELDS 1 (10- INCH) PIE


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The OASIS restaurant on Austin's Lake Travis has been known as the Sunset Capital of Texas since 1982. Guests enjoy spectacular views both day and night, comfortable decor, and multi-level decks four hundred feet above Lake Travis - a stunning getaway, only twelve miles from downtown Austin.

Lovely, spacious dining rooms with great views impress guests from all over the world and Lovely, spacious dining rooms with great views impress guests from all over the world and provide perfect settings for weddings, corporate meetings, celebrations, or get-togethers of any kind. The top floor of The OASIS has an old dance hall feeling, complete with a stage and retractable overhead doors to reveal the sky above - and is appropriately dubbed Starlight Terrace. Live music, dancing and friendly people are the venue here.

The OASIS is considered one of the top ten visitor attractions in Austin and is known to travelers around the world as the place to dine, clap at sunsets, and enjoy the superb margaritas and relaxed atmosphere. There’s simply no place like The OASIS in the whole world.

sports

Schedule Texas Longhorns

datE oPPonEnt rEsult/timE rEcordSat, Sep. 1 vs Wyoming W 37-17 1-0 (0-0)

Sat, Sep. 8 vs New Mexico W 45-0 2-0 (0-0)

Sat, Sep. 15 @ Ole Miss W 66-31 3-0 (0-0)

Sat, Sep. 29 @ Oklahoma State W 41-36 4-0 (1-0)

Sat, Oct. 6 vs West Virginia L 45-48 4-1 (1-1)

Sat, Oct. 13 vs Oklahoma* 11:00 AM CT ABC

Sat, Oct. 20 vs Baylor TBD

Sat, Oct. 27 @ Kansas TBD

Sat, Nov. 3 @ Texas Tech TBD

Sat, Nov. 10 vs Iowa State TBD

Thu, Nov. 22 vs TCU 6:30 PM CT ESPN

Sat, Dec. 1 vs Kansas State TBD

*Game played at neutral location.


photo by Randall Chancellor OasisLifestyLemag.cOm • 21

22 • oasis lifestyle • Nov/Dec 2011

live


OasisLifestyLemag.cOm • 23OasisLifestyLemag.cOm • 23

dine

Soleil6550 Comanche Trl • Austin, TX 78732


Delicious food

Tasty drinks

Fabulous view

Your ulTimaTe daTe niGhT venue.


Delicious food

Tasty drinks

Fabulous view

The Secret to the Hill Country’s Wine SuccessWhile not as well known for its

wine as say, Napa Valley or Tuscany, the Texas Hill Coun-

try is quickly becoming well-recognized for its wineries.

The region is still relatively new in the industry, but has already begun re-

ceiving accolades. In 2007 Orbitz named the Texas Hill Country the second fastest-growing wine destination in the U.S., and in 2010 away.com listed it as the No. 1 “Top Ten Hidden-Gem Wine Regions.”

Tourism and ‘Go’ing Local

At least some of the Hill Country’s wine success can be contributed to Texas Hills Vineyard, located just outside Johnson City in the Pedernales River Valley.


feature

By Tiffany Young

The Secret to the Hill Country’s Wine Success

Texas Hills Vineyard owner Gary Gil-strap said he and his wife Kathy started the Texas Wine Trails the same day they opened their tasting room in 1999. The trail now includes about 30 wineries to really whet a traveler’s appetite.

The Wine and Food Foundation of Texas—a nonprofit located in Westlake and formed by founders of the Texas Hill Country Wine and Food Festival, has also helped spread the word about Texas wineries. It accomplishes this through annual Rare and Fine Wine Auctions, which bring in collectors from near and far. Its Stephan Pyles Culinary Scholarship helps the cause as well, while at the same time giving back to the Texas food industry when scholar-ship recipients practice their culinary vocation throughout the state.

Another advantage for the Hill Coun-try is its close proximity to cities and their many residents who can’t wait to purchase wine and foods locally.

William Chris Vineyard’s Chris Brundrett said about 99 percent of the vineyard’s business is done locally—ei-ther through selling in the metro areas or with local tourists who visit the tast-ing room.

“The Hill Country is not only a great place to grow grapes, but it’s close to where people can access the wine,” Brundrett said. “We’re 25 minutes from Austin, which is really convenient.”

And many Austin restaurants stock wines from local vineyards. Bottles from William Chris Vineyards can be found at Keniche, Wink or Jack Allen’s Kitchen.

Gilstrap also attributes Texas Hills Vineyard’s success to using only Texas fruits and Texans’ large appetite for wine.

“We’ve got Texas in our name. We committed to just using Texas fruits, and Texans are pretty loyal,” Gary Gilstrap said. “If the wine is good, that makes it easier.”

Why it worksBut just because there’s a market for

wine, doesn’t mean a place can grow good grapes.

What makes the Hill Country wines so drinkable?

“Our soil here is exactly what Tus-cany’s is. It doesn’t get as cool here at night, but otherwise conditions are similar,” Gilstrap said. “Our flavor profile is quite nice, actually. We have a wide range of wines now.”

Brundrett agrees that the weather and soil is what makes the Hill Country wines enjoyable to drink.

“The Hill Country is a wonderful place to grow grapes,” Brundrett said. “We have a lot of decomposed granite. We have a lot of warmer weather grapes that work out really well. There’s not a lot of rain and we often avoid frost.”


Photo by Tim Patterson

28 • oasis lifestyle • Nov/Dec 2011

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FOOD ISSUE

{shop.dine.live}

FALL 2012 G o B e y o n d T h e S u n s e t

HELEN THOMPSON AUTHOR EXTRAORDINAIRE

exclusive feature

shopFall Essentials

for every style [p.14]

dineSoleil Delivers

Explore Soleil [p.24]

liveNew Listings

Turnquist has the latest homes on the market [p.22]

p l u s : T E X A S W I N E S • U T F O O T B A L L • & M O R E >>>

HOLIDAY ISSUE

{shop.dine.live}

NOV/DEC 2011 G o B e y o n d T h e S u n s e t

MEET THE FACES BEHIND THE OASISMEET THE FACES BEHIND THE OASIS

exclusive featureshopCocktail DressesFrom Linda Asaf [p.18]

dineFour Course TourExplore Soleil [p.38]

liveCreature ComfortsAnimal-Inspired Accessories From The Treasury [p.42]

p l u s : M A K E U P & P E R F U M E F I N D S • H O L I D A Y P A R T Y W I N E & S P I R I T S • A R M C A N D Y P U R S E S • & M O R E >>>

WINTER BOOTSfor him & her

{shop.dine.live}

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Check us out on Facebook.

SOLEIL (So-LAY) means ‘sun’ in French. In Austin, it is lakeside dining like no other! High above Lake Travis, enjoy New American cuisine in an upscale casual

atmosphere. Inside or out, relax & enjoy spectacular sunsets, Soleil’s Azure Seafood Bar, easy listening live music, and let us serve you.

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Located in Hye, Texas, this small vineyard grows its fruit on about 30 acres, most of which are located in the Hill Country. Chris Brundrett and Bill Blackmon had years

of experience making wine in Texas before deciding to open their own vineyard and winery.

Relatively new, the vineyard, which produces about 5,000 cases per year, released its first bottles in 2010 and opened its tasting room in a 100-year-old farmhouse.

William Chris Vineyards focuses its efforts on keeping wine

as true to its original nature as possible. “We really focus on low-impact, high-quality wine,” Brun-

drett said. “Most of our wines are unfiltered and there’s very little added to our wines. We really believe in wine growing, not wine fixing.”

The vineyard will soon add events to its online calendar such as a bi-monthly dinner series “Hye on the Hog,” and a cheese and wine tasting, “Hye Society.”

Bottles range in price from $20 to $80.


William Chris VineyardsWil l iam Chris Vineyards • 10352 U.S . Hwy. 290, Hye • wi l l iamchriswines .com


Texas Hills Vineyard

Gary and Kathy Gilstrap took their 20 years experience running a pharmacy and applied it to making and distributing wine.

Applying their detail-oriented profession of pharmaceu-ticals into developing wine concoctions have paid off. The vineyard now boasts the second largest production of wine in the Hill Country and fifth in the state, producing 18,000 cases per year.

The Texas Hills Vineyard tasting room stands unique in that there is a wide variety of humorous gifts and local foods for purchase. Also, there’s a good chance Gilstrap himself will be pouring wines and entertaining guests with his quick wit

and sense of humor at the tasting room. The vineyard is now producing tempranillo, a black grape va-

riety from Spain used in red wines and which complements many Texas foods. But its flagship wine is “Kick Butt Cab,” their award-winning cabernet holding the title of “Best Texas Champion” at the Houston Stock Show & Rodeo in 2010, a medal winner at the San Antonio Stock Show & Rodeo Wine Competition, and “Texas Best, People’s Choice” at Grapefest in Grapevine.

The Texas Hills Vineyards’ bottles range in price from $10 to $75.

Texas Hi l ls Vineyard • 878 RR 2766, Johnson City • texashi l lsv ineyard.com

STEINER RANCH STEAKHOUSE

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SWING. SERVE. SWIM.

We’re courting new members. In the past, we have been known for our exemplary private golf club experience, but we’re about to be known for much more. With the additions of indoor and outdoor courts, as well as a family friendly pool, our facilities will have something fun for the whole family.

Introducing and opening in early 2013, the Edgar O. and Melanie A. Weller Tennis Center featuring the Whaling/Snyder Indoor Courts. Our new facilities will feature a limited number of both local and regional memberships.

For more information on how you can join The UT Golf Club,contact us at [email protected] or call 512-266-6464.

TENNIS ANYONE?

PROUD HOME OF THE 2012 NCAA MEN’S GOLF NATIONAL CHAMPIONS

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