APRIL 2021
The True
FLAVOR
of San Antonio
Chef Johnny
Hernandez
GOLF TIPS
HOME TOUR
CULINARY
AND MORE
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Main House
Entertainment &
Wellness Pavilion
14 DUXBURY PARK,
The Dominion
THE ULTIMATE LIVE/WORK/PLAY ESTATE
Quite simply there is nothing else like it in the U.S.A.
More than 25,000 sq. ft. of luxury living, entertainment and
recreation space thoughtfully sited on two private acres.
The main house, built by Roberto Kenigstein and designed by Roy
Braswell has been updated to boutique perfection with grand
detail. It offers a study, home theater, an owner’s retreat with true
his & her baths and some of the best closets seen in our market.
The stunning kitchen delights with new cabinets, honed quartzite
countertops and backsplash and a full suite of the best appliances.
Lovely windows and NanaWalls (disappearing walls) bring in the
beautiful landscape, pool and spa.
A detached casita with NanaWalls on three sides, a kitchenette,
fireplace, full bath and outdoor kitchen overlooks the pool. Plus,
more options abound with a detached guest apartment with its own
living area, bedroom, bath and loft area.
Built to look like a gorgeous mansion on the outside, the Entertainment
& Wellness Pavilion offers fun and fitness at an unprecedented
level. It shouldn’t be surprising that guests here have included a U.S.
President and several future NBA hall of famers.
If you want your estate to be the hub of activity for friends and
family, this space is a stage for a lifetime of special memories. The
possibilities are only limited by your imagination; Kids events like
birthday parties and team practices, movie screenings, charity and
political fundraisers, Super Bowl parties and private concerts will
be unforgettable. If health and wellness is a priority, this would be
the finest public or private club in nearly any city. It features full
court basketball built to NBA specs, racquetball, spas, steam room,
sauna, resistance training room, lounge, and locker room. It has a
dedicated enclosed game room with a fireplace that’s perfect for
billiards, poker, watching the big game, or decompressing. It also
features a kitchen that would fit well in multi-million dollar listings.
Entertainment & Wellness Pavilion
Pool Casita
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CONTENTS
THE DOMINION MAGAZINE | APRIL 2021
THE TRUE FLAVOR OF SAN ANTONIO
COVER 24
12
40
48
WELCOME 8
THE CLUB
Message from the GM 10
Club Happenings 12
GOLF 18
TENNIS 20
FITNESS 21
EMPLOYEE OF THE MONTH 22
TRAVEL 32
SHOPPING 34
CHARITY 36
MIXED GRILLE 38
CULINARY CROSSROADS 40
GOOD READS 43
DAAG 46
HOME TOUR 48
6 APRIL 2021
April 2021 | VOLUME 8 ISSUE 4
PUBLISHED By
Compass Creative Texas, LLC
428 English Oaks, Boerne, TX 78006
210-507-5250
WELCOME TO
THE DOMINION MAGAZINE
Dear Dominion Magazine reader,
Sometimes my job is just too fun. This month’s cover story
on Chef Johnny Hernandez is one of my favorite in a long
time. Not only is it a great story, but what a fun day that
I was blessed to be able to go to his home for the photos,
get a tour of his most eclectic and fun home, and hang out
with our photographer, Ashley Ermis, cover story author
Brian Swain, and his girlfriend (and our food critic) Elaine
Perusquia. Often times people assume that there is a huge
team behind the magazine, and I always appreciate that
because it must mean that we’re giving off the impression
that there’s a lot of work we’re doing. While we ARE doing
a lot of work, we do it with a total of 4 people. It’s a lot
of late nights but it’s so fun when I get to spend a Saturday morning touring one of San
Antonio’s most famous restaurateur’s homes! (pic above)
COMPASS CREATIVE TEXAS, LLC
CEO/PRESIDENT
Benjamin D. Schooley
ben@compasscreativetx.com
OPERATIONS MANAGER
Tiffany Usher
tiffany@compasscreativetx.com
CREATIVE DIRECTOR
Kristy Watson
kristy@compasscreativetx.com
THE DOMINION HOA OFFICE
20 Dominion Drive
San Antonio, Texas 78257
(210) 698-1232 | www.dominionhoa.com
THE DOMINION COUNTRY CLUB
1 Dominion Drive
San Antonio, Texas 78257
(210) 698-3364 | www.the-dominion.com
Beyond that great story, this issue overall is just a lot of fun. The “home tour” is just
amazing. The photos from the Country Club are so fun and engaging. The information
on upcoming events is great, book reviews, dining information, and so much more are
included in this issue.
As I always do, I’d like to encourage you to also become part of our team! We love hearing
from the residents with suggestions and critiques and we’d love to take your ideas and
turn them into a reality. Drop us a note anytime with your story idea or article suggestion
and let’s start a conversation.
Thanks so much for reading. Shop local. Enjoy your summer! But most of all – be happy.
We live in perhaps the best area in the entire great state of Texas!
Sincerely,
The Dominion Magazine is published by Compass
Creative Texas, LLC in Boerne, TX. The Dominion
Magazine and Compass Creative Texas, LLC are not
responsible for any inaccuracies, erroneous information,
or typographical errors contained in this publication
submitted by advertisers. Opinions expressed do not
necessarily reflect the opinions of The Dominion and/or
Compass Creative Texas, LLC. Copyright 2021 Compass
Creative Texas, LLC, Boerne, TX
BEN SCHOOLEY, PUBLISHER
The Dominion Magazine
8 APRIL 2021
Creating an inspiring lifestyle.
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craftsmanship with future homeowners creating a memorable experience resulting in a beautiful home.
See more at www.jimbolesconst.com.
24165 I10 West, Suite 217-173, San Antonio, Texas 78257 | O: 210.698.1202 | C: 210.710.6641
LETTER FROM THE GENERAL MANAGER
Dominion Members,
Congratulations to our Employee of the Month for March 2021 - Bailey Johnson! Bailey’s
hospitality and friendly attitude impacts many members around the club. Whether in the
restaurant, on the beverage cart, or at the Cabana, you can always count on being greeted
with a smile. THANK YOU, Bailey, and keep up the good work!
As we continue to focus on enhancing the experience around the club, I am pleased to share
several capital improvements planned in the coming months. First, we will be completing a
total renovation and re-shaping of all 70 bunkers on the course, in addition to leveling and
resurfacing of the entire driving range tee area. Our targeted start date for this project
is June 1st. In addition, we recently finalized the purchase of all new pool furniture, and
are working on an order of new furniture for the member patio. These improvements will
enhance the resort-style feel of our property, and give a much needed update to our outdoor
dining areas.
We’re looking forward to a very exciting spring and summer at The Dominion, and as always, I
look forward to seeing everyone at the club very soon.
Sincerely,
Justin Jafarian
General Manager
10 APRIL 2021
It takes a local
business owner
to protect one.
Billy J. Holt, Agent
23699 W IH 10
San Antonio, TX 78257
Bus: 210-695-9925
billy.j.holt.mv03@statefarm.com
As a small business owner in our community, I understand what
it takes to protect your small business. Let me help you get
insurance for your business at a great value.
Stop in or give me a call.
State Farm Fire and Casualty Company, State Farm General Insurance Company, Bloomington, IL
State Farm Florida Insurance Company, Winter Haven, Florida
1706444
State Farm Lloyds, Richardson, TX
MAKE A LASTING IMPRESSION
Advertise with The Dominion Magazine
210.507.5250 • ben@compasscreativetx.com
CLUB HAPPENINGS
DADDY
DAUGHTER
DANCE
12 APRIL 2021
CLUB HAPPENINGS
DOMINION
DOLLS
TENNIS
UNCOVERING
THE GOLF
COURSE
T h eDominion-M a g a z i n e.com
13
CLUB HAPPENINGS
SWEATHEART
GOLF &
PICKLEBALL
THE PRISONER
WINE DINNER
14 APRIL 2021
CLUB HAPPENINGS
T h eDominion-M a g a z i n e.com
15
CLUB HAPPENINGS
SWEATHEART
GOLF &
PICKLEBALL
SHAMROCKS &
SHENANIGANS
16 APRIL 2021
CLUB HAPPENINGS
HANG WITH A LOCAL
FREETAIL BREWING CO. BEER TASTING
T h eDominion-M a g a z i n e.com
17
GOLF
How to Play Hole #12
by Daniel Stevens, PGA, Head Golf Professional, The Dominion Country Club
Hole number 12 is an awesome par 4 that offers more
risk/reward than you may see from the tee box. The
fairway is split by about 20 yards of rough at about 130
yards from the green. This feature provides you with
options from the tee box. On the left side of the fairway
(the first portion) you have some mounds followed by
some large oaks. The safe shot providing you with the
largest landing area is to play a fade, off of the mounds,
that travels about 240 yards at most. If you push to far
down the left side of the fairway you may wind up too
close to the overhanging trees (on the left) to have a clear
shot to the green. Your ideal finishing potion for your tee
shot is down the right center of the fairway leaving you
130-160 yards left for your second shot.
Long hitters may wish to knock it to the second section
of fairway closer to the green. The fairway and landing
area is much tighter if you choose this approach. Often
times you may wind up underneath some trees or down
on the mounds to the far right of the fairway leaving a
unique shot and potentially no directly play to the green.
If you do pull it off you will be rewarded with about 100
yards or less. This does give you a huge advantage as the
green complex demands perfect distance control on your
approach shot.
The green is very wide and VERY shallow. To add to the
wonderful challenge of this hole, the green also slopes
back to front and approach shots that land short with too
much spin will often come back off the green into the
collection areas or the bunker in the front center of the
green. Because of the slope on the green, any approach
shot hit long will leave you with a very difficult if not
nearly impossible up and down.
Pro tip – Leave your approach shot below the hole NO
MATTER WHAT! It is almost a certainty you will make
par more often when chipping from off the green (below
the hole) than even putting from above the hole when on
the back fringe.
Ideally you have left your tee
shot in a position that you are
able to confidently control the
distance
of your
2nd shot. I
often chuckle
when playing with
the members who ask,
“where is the best place to
hit your second shot” and my
typically response is “In the
hole if you can or about 2 feet
from the pin if not”. We have a
laugh, but there is some truth to
it. In reality if you can keep your
approach shot within about 20
feet of any pin location and keep
in on the putting service you will
have a great chance for birdie OR
at minimum an easy par, as long as
you keep your focus on the green.
The bottom line is that if you can walk to #13 tee
knowing you made par on 12 you are ‘off to the races’ and
energized for the final stretch of the course. If you are
able to sneak in a birdie putt or chip, even better! Bogie
is not awful on this hole either and as long as you keep
your focus your round is still safe as there are some great
opportunities for scoring coming at you.
Stay focused through the entire hole and you will be
rewarded with a solid score on a tough hole.
Stay loose, have fun and make birdies!
I look forward to seeing you on the course,
18 APRIL 2021
CAMP
Ann Mills
DOMINION SUMMER CAMP DIRECTOR
Ann was raised in Oklahoma City until
the age of 15 and moved to New Jersey
to finish out her high school years.
She received her Master of Science
Degree from Texas State University in
Communication Disorders.
Before becoming our Summer Camp
director, she was the assistant
director to Sarah Mayo, the previous
camp director. Sarah “designed and
began the camp program in 1984,
when she was a tennis pro working at
The Dominion.” This coming summer
will be Ann’s 21st year as the Club’s
Camp Director.
“I’ve loved being able to create
the best camp experience that I
can for the kids. I want it to be
developmentally based and a learning
opportunity. I want it to be great,
not average. I have loved being able
to open it up to children with special
needs who don’t quite fit into other
camps. Most rewarding is watching all
the kids play – really play! – without
electronics. Listening to their
laughter fill the tennis courts is also
a true pleasure. I think all of us have
learned the enormous value of play
while locked down in quarantine.
I also have been rewarded by teaching
the counselors a great work ethic, and
watching them grow into fine, young
adults.”
By day, Ann is a speech pathologist.
She currently provides speech therapy
to adults with special needs that have
severe and profound communication
disorders. Since COVID 19 hit, she
has seen her clients using teletherapy
or ZOOM calls. In her free time,
she enjoys activities with a creative
outlet such as “listening to live
music, observing creative design or
photography. I enjoy the arts and
seeing someone’s passion for being
creative. Of course, I also LOVE
watching the Spurs.”
The Dominion Country Club hosts the
best Summer camps in the City of San
Antonio. Please visit our club website
www.the-dominion.com to see all the
camps we offer or drop by the club
and pick up a brochure.
Ann and her staff cannot wait
to welcome your children and
grandchildren to Camp. They will be
tired, hot, sweaty and ready for a big
night’s sleep guaranteed!
20 APRIL 2021
FITNESS
WE HAVE A NEW FITNESS TRAINER:
Abel Gomez
A lifelong athlete and intrigue
for human performance led Abel
to become a Collegiate Div. 1 and
Div. 2 Strength and Conditioning
Coach and graduate of Texas
A&M University. Preferring to
start his own business in the
private sector, he has worked
with Athletes, of all sports,
ranging from professional down
through grade school maximize
their potential and achieve goals!
He’s worked with and helped
Adults, within the full spectrum
of life seasons, empower
themselves to a better quality of
living. His passion and purpose
is to help people get the most
out of their abilities and seeks all
who are committed to becoming
the best version of themselves
athletically and in Health / Well
Being.
T h eDominion-M a g a z i n e.com
21
EMPLOYEE OF THE MONTH
BAILEY JOHNSON
Congratulations to our Employee of the Month
for March 2021 - Bailey Johnson! Bailey’s
hospitality and friendly attitude impacts many
members around the club. Whether in the
restaurant, on the beverage cart, or at the
Cabana, you can always count on being greeted
with a smile. THANK YOU, Bailey, and keep up
the good work!
22 APRIL 2021
I
t’s a great time
to be living in
Texas –
and an even better
time to be living at
The Dominion.
If you’re ready to
make a move, give
me a call!
SOLD! 12 Mayborough Lane, The Dominion.
SOLD! 1 Chelsea Green, The Dominion.
1 Somerset Arms, The Dominion
(we brought the buyer!)
SOLD!
10 Mayborough Lane, The Dominion.
SOLD!
SOLD!
6 Mayborough Lane, The Dominion.
The
Graves Group
Denise Graves | Certified Luxury Home Marketing Specialist
www.thegravesgroup.com I 210-260-2176
THE TRUE FLAVOR
OF SAN ANTONIO
Chef Johnny Hernandez
by Brian Kenneth Swain, Dominion Resident :: Photography by A Laugh Photography
We talk with some regularity in these pages about the Culinary Institute of America
(CIA), and rightly so, what with it being one of San Antonio’s marquis educational
destinations. Indeed, the CIA is widely regarded as the best preparatory school in
the world for those aspiring to careers in the culinary arts. And while the school’s
graduates routinely end up working at (and frequently starting) the world’s finest
eateries, it’s always gratifying when one of the Alamo City’s native sons returns to
share his culinary gifts with his home town. Such is the case with CIA-trained Chef
Johnny Hernandez, lifelong San Antonian and far and away the most successful and
best-known culinarian in the city.
24 APRIL 2021
Chef Hernandez currently owns nine
restaurants in San Antonio, with an
additional two under construction and two
in development. These include favorites like
La Gloria (four locations with a fifth on the
way), Burgerteca, Villa Rica, and others. Oh,
and he also has a fleet of margarita trucks
(how did that take so long to become a thing
in San Antonio?!), a catering company (True
Flavors), a food supply company (Tortilleria
La Gloria), and an event space (Casa Hernan)
for conferences, festivals, etc. And, because
he’s not busy enough operating all of these
properties, Chef Johnny is also deeply
involved with the San Antonio nonprofit
community, but more on that in a bit.
So, yeah, he has a lot going on. But never
make the mistake of believing that all of this
came easy, because even though it can be
argued that his entire life has been steering
him toward this sort of career, getting here
has, nevertheless, been the product of a
tremendous work ethic, mixed with a little
dash of good luck.
We chatted outside on the patio at
Burgerteca, and it seemed that every person
who walked or biked by while we were
speaking knew him and offered a wave or a
greeting. That’s no accident, as will become
more apparent here shortly.
“I was raised in the restaurant business,”
Johnny recalls. “My parents were restaurant
owners. My father owned a place called
Johnny’s, the very first cafeteria-style
restaurant in San Antonio. That’s basically
where I grew up. Every day was a trip to the
restaurant before school. I would hang out,
cook breakfast for myself, then make my
lunch and take it to school. I started working
there when I was just four or five years old.
I wasn’t even going to school yet, but that
was my introduction to food service. I just
loved the kitchen, loved getting my hands
into the masa to make tortillas. It was a great
day when I was finally tall enough to cut
things on the chopping block. I’d peel dad’s
potatoes for breakfast tacos, tomatoes for
salsa, anything that needed doing. That was
every day for me before school.”
Johnny’s father recognized his son’s cooking
skills from an early age and strongly
encouraged him to pursue a culinary career.
“My dad never got more than a secondgrade
education. He spent much of his life
as a migrant worker before starting the
restaurant,” Johnny says. “The first things
I learned to read were order tickets and
food inventory sheets. That was my early
education. My dad always wanted me to go
to chef school. The only question was which
one.”
Johnny was not into your typical afterschool
activities like sports and clubs.
Most of his adolescent life was centered
around food and the family restaurant.
In his sophomore year of high school, his
father became ill and had to close down the
restaurant. That led to Johnny’s first nonfamily
job, cooking at Kareem’s Lebanese
restaurant in San Antonio.
“I worked there for about a year. Later, I
enrolled in a work-study program at school
and the teacher asked me what I wanted to
do. When I told her I wanted to be a chef,
she responded, ‘Well then, let’s get you
a hotel job.’ My first position was during
senior year, working at the Marriott on the
Riverwalk.”
And that’s where Johnny met someone who
would change his life. She was an intern from
the Culinary Institute of America’s Hyde
Park campus (the only campus at the time.
They’ve since added San Antonio at the Pearl
and Greystone in Napa, CA). She filled in the
young Johnny on all of the culinary options
available, but told him in no uncertain terms
that if he wanted the best education, CIA was
the place to be.
“She definitely set me on the right path,” he
says. “I applied right away and got in based
on all of the restaurant experience I had
amassed by that time. I applied early senior
year, stayed at home in San Antonio through
the summer following graduation, and was
T h eDominion-M a g a z i n e.com
25
26 APRIL 2021
at Hyde Park in New York in time to start the
semester that fall.”
That was the autumn of 1988, and Hernandez
completed the two-year Associates program.
Since then, and in addition to all of his
other pursuits, he has remained active with
the school, serving on the alumni board,
the national board, and the inaugural
entrepreneurial program board, not to
mention delivering commencement remarks
for graduating classes of the school here at
the Pearl. Immediately after graduating from
the Hyde Park program, the newly minted
Chef Johnny made his way to Las Vegas,
where he helped Steve Wynn open the new
Mirage hotel and casino.
“I was there for about a year and a half and I
learned a terrific amount about the catering
business. Wynn always pushed for having the
best of everything. We did large-scale events
for folks like Michael Jackson and other
Hollywood and Vegas personalities.”
After learning all that he could at the Mirage,
Chef Johnny got an opportunity to move
to Santa Barbara, California and work as
a sous chef at The Four Seasons. It was a
definite reduction in energy level from the
nonstop nightlife of Vegas, but it afforded
the still-young chef an opportunity to ply his
craft in a fine dining environment, learning
important skills like working a line and
focusing on plate presentation.
“My work at The Four Seasons was definitely
very different from catering. But through
all of it, I always knew I would eventually
come back to San Antonio and start my own
catering business. I grew up catering and
that was always what I felt I was destined
to do. With catering your goal is to create
unforgettable experiences. But I admit there
was a moment there when I thought I would
move over to the Post Ranch Inn in Big Sur
with Wendy Little. In the end, though, I knew
my window for getting back to Texas was
narrowing, so I stayed put for a while longer.
I was away from home for about five years,
counting my time at school and in Vegas and
Santa Barbara.”
In that time, Johnny’s father had passed
away, which was a tough loss, one that
affected not only his family back home,
but also his plan to spend time in Europe
traveling and learning the cuisines of France,
Italy, and other countries.
“In the end, that dream kinda came crashing
down,” he says. “My original plan had been
to come home for a bit, help out my mom,
maybe take some computer classes that
would help me in starting a business. Then
there was a fire in my mom’s kitchen. It was
one thing after another—I guess life just got
in the way.”
Johnny would end up taking a part-time
cooking gig at the Junior League’s Bright
Shawl restaurant. It was there that he found
himself doing a bat mitzvah catering event
for the owner of The Old San Francisco
Steakhouse, Barry Brown. Brown was so
impressed with the food at the event that he
went into the kitchen and demanded to meet
the chef.
“My vision in that moment had been to move
to Palermo, Italy, but Mr. Brown handed me
a business card and said ‘Come see me in my
office on Monday morning.’”
Following that auspicious meeting, Johnny
was offered the job as head chef at Brown’s
family of steakhouses, and with the flagship
property right here in San Antonio, he didn’t
even have to leave town.
“I had never been executive chef anyplace
before, never been in charge of the entire
operation. It was a great opportunity to learn
leadership. I was responsible for everything,
so I stayed—two years when all was said and
done.”
While working for Brown’s steakhouse chain,
Johnny helped develop the company, set
up their catering business, and create their
lunch program. They were still in the throes
of designing a new restaurant when, two
years on, Johnny decided that the time had
finally come to do something for himself.
That ‘something’ became True Flavors
catering, a business that began twenty years
ago and which still flourishes.
“I’ve got a brother in the business and a sister
as well. It was a tremendous amount of work,
especially in the early days. I would definitely
say that catering is a young person’s
business—the pace, the physical demands,
the schedule. I used to go two days at a time
without sleeping. Believe me, I’ve lost my
share of girlfriends to this business. Our
first clients were big companies like Bartell
Zachry. We did loads of events, weddings,
rehearsals, quinceañeras, you name it. In
catering you specialize by not specializing.”
Hernandez continued working as head
chef for True Flavors for over twelve years,
stopping only when it came time to open his
first restaurant, La Gloria.
“I had always dreamed about starting my
own restaurant, and it was around that time
that I started traveling to Mexico regularly.
At one point, my mother asked me to come
to where she was doing nonprofit work at a
children’s camp in Aguascalientes, just north
of Michoacán. ‘We need you to help us run
the kitchen,’ she said to me. So I went.”
While there he traveled throughout the
country in his van, learning about regional
cuisines and wondering all the while why no
one had thought to bring all of it back to the
San Antonio market.
“Maybe people don’t want authentic regional
Mexican food?” I thought. “That sounds
ridiculous. I was blown away by all the
different foods down there. Fifteen years
ago everything in San Antonio was TexMex.
There were no taquerias. True Mexican
T h eDominion-M a g a z i n e.com
27
food didn’t come on the radar here until we
opened the first La Gloria in May of 2010. We
were the second restaurant to open in the
Pearl.”
Now, ten years on, there are four La Gloria
locations. Besides the Pearl, there are
restaurants at the airport, on the northwest
side near The Dominion, and at the AT&T
Center. Soon a fifth location will open at
Brooks City Base. Once La Gloria was up
and running, Hernandez began opening
Burgerteca locations and other properties,
exploring new concepts and introducing
San Antonians to cuisines they’d never
experienced before.
“It didn’t always work out though. We opened
a place called El Machito in Alamo Heights
near The Quarry Market. It was a mesquitewood-fired
meat concept, but it never really
caught on there. We’ll be reopening a new
location on the south side sometime soon.”
Ever enthusiastic about trying out new
concepts, Hernandez has begun developing
and marketing a line of packaged foods
under the La Gloria brand at select H-E-B
stores. These include chips, taco kits, and
other items.
And, of course, like all restaurateurs in the
country, Hernandez’s properties were not
untouched by the past year of pandemic
chaos.
“Covid was really tough for us, especially at
the start. But now I feel like we’re through it.
We’ve adapted, learned new things, adjusted
where we needed to. It’s different for
everyone though. If you’re downtown, you’re
hurting because for a long time there was no
one downtown. We’re a company that’s fifty
percent convention and airport, but when
it all started getting bad last year we shut
everything down. We began feeding 10,000-
12,000 seniors a week through Meals on
Wheels and curbside service. We converted
several of our restaurants to grocery
stores. We did everything we could to help
the community and keep as many of our
employees as possible. We’re pretty stable
now. Hopefully there’ll be no more surprises.”
In the midst of all this, Chef Johnny has also
managed to fit in time to tackle culinary
consulting in Europe, doing development
work in the UK and elsewhere. And he
aspires to someday open a La Gloria in
London.
Finally, because this all began with his
father’s support and his mother’s work at
the children’s camp in Mexico, Hernandez
does a great deal of nonprofit work here in
his home town, most notably through an
organization called Kitchen Campus, a group
he started in 2014 to honor his parents. The
organization was established to connect
youth to culinary opportunities through
education and advocacy. It’s an after-school
program that introduces children to food,
nutrition, and cooking while exploring
careers in the culinary arts through classes,
demonstrations, field trips, and guest chef
workshops. Funded by annual events like the
Paella Challenge, the nonprofit is dedicated
to helping children “follow their dreams,
without limitations,” to use the chef’s own
words.
Chef Hernandez has been recognized many
times over for his culinary achievements, as
well as his nonprofit work. Hispanic Business
magazine recognized him as one of the
Top 50 Influential Hispanics, and Siempre
Mujer magazine named him one of the Top
5 Hispanic Chefs in America. In 2014, the
San Antonio Convention and Visitors Bureau
awarded Chef Hernandez the “Con Corazón”
award for his work spotlighting San Antonio
as a culinary leader and destination, work
that culminated with the city’s designation
in 2017 as one of only two Cities of Creative
Gastronomy in America. He has appeared as
judge or participant on numerous cooking
shows, e.g., Top Chef; Man, Fire, Food; and
Beat Bobby Flay. And then there was the time
he was invited to the White House to cook
for President Obama and his family.
“It was simply an amazing experience. We
were called to come and cook for a Cinco de
Mayo event and they were terrific. We really
took care of them! And we definitely hit it off
with the staff, even got invited back.”
So what comes next for a guy who’s never let
up since returning to his home town?
“I’ll definitely continue to grow the H-E-B
venture. Expanding with them will be really
important for the next five years or so.
We’re also developing two new restaurant
concepts, one a high-end Mexican dining
experience, and another in La Villita, specific
concept yet to be decided on, but perhaps a
reimagination of Johnny’s, the restaurant that
his father started all those years ago when
Chef Johnny got his start as a five-year-old,
still too short to reach the cutting board.
Anything else we should know about this
accomplished son of San Antonio—something
that maybe has nothing at all to do with
cooking?
“I collect koi and I’d love to take part in a
koi contest sometime,” he says, “The skill is
picking them when they’re really small and
then carefully nurturing and growing them.
You don’t quite know what you’re going to
get while they’re young though.”
Which, as it happens, is an apt metaphor
for the life that Chef Johnny Hernandez has
led since those early days making masa and
tacos in his father’s restaurant. In a lifetime
of accomplishment, he has changed his
hometown’s perspectives on Mexican food,
helped it to get through a year-long health
crisis, and, throughout it all, managed, as
well, to contribute meaningfully to the
culinary education and inspiration of a new
generation of San Antonians. It’s been a
journey of culinary proportions, one that
shows no signs of letting up anytime soon.
28 APRIL 2021
30 APRIL 2021
TRAVEL
COAST GETAWAYS
by Benjamin Schooley
As we enter the late Spring season, and with summer right around the corner, our beautiful
Texas Coast is on many people’s “must do” list. With or without kids, the Coastal region is
a short drive from our area, and offers a variety of activities that cater to most everyone.
We visited 3 of the most popular areas: Rockport, Port Aransas, and South Padre Island,
and are happy to bring you our picks for where to stay, what should be on your “must
visit” list for each area, and where to enjoy some of the finest foods you can find!
Book your trip today, as few things are as peaceful as a slow walk on a beautiful beach.
32 APRIL 2021
ROCKPORT:
A fisherman’s paradise, Rockport maintains
a very small town feel despite an enormous
tourist location. A small beach area,
countless places to fish, and a bustling
shopping district all must be explored.
Stay:
Located right on the water in the downtown
district, the Lighthouse Inn is the area’s
premier lodging. Old-world architecture,
coupled with modern amenities, and being
but a short walk from many of the area’s
restaurants make this our pick.
Eat:
The Boiling Pot. This is not going to fall
under “fine dining” by any stretch as its
located in a cinder block building and you
are allowed to draw on the walls. Heck, there
isn’t even silverware! Nope, they come and
literally dump a giant pot of boiling fresh
crab, shrimp, sausage, and oysters across
your table for you to enjoy. Harvested
literally feet away from the docks, this is an
experience that can’t be missed!
Do:
If you’re going to stay in Rockport, you must
try your hand at fishing. Zooming across the
3’ deep Aransas Bay chasing redfish is one of
life’s great adventures. There are an untold
number of fishing guides in the area, but our
pick is Capt. Scott McCune –
www.thesaltwatercowboy.com
PORT ARANSAS:
An eclectic little beach town that boasts
loudly painted buildings, golf cart
transportation throughout, and an array of
night life options makes Port Aransas a great
pick for many.
Stay:
There isn’t much in “Port A” that we could
classify as “elegant lodging”. That’s not to say
they’re not nice, but they’re generally geared
toward tourists and families that will spend
their days on the many-miles-long beach. As
such, any beachfront hotel works here – just
make SURE it’s beachfront. It makes all the
difference.
Eat:
Roosevelt’s. A beautifully adorned restaurant
inside the Tarpon Inn hotel, enjoy dishes
heavily focused on seafood (of course) but
covering many other options. Beautifully
plated, tremendous service, and a true
culinary treat.
Do:
If Port A is your stop, the beach is the draw.
You can enter at multiple entry points in
your car, and drive for literally dozens of
miles until you find your favorite spot. Some
might be looking for lots of people and a
whole “party” atmosphere, and you’ll find it.
Or you can drive until you find some solace
away from the crowds to read a book and
simply listen to the power of the ocean.
SOUTH PADRE ISLAND:
A bit farther of a drive at approximately 5
hours, SPI is worth every mile. Beautiful
waters, beautiful views, and even more
beautiful sunsets. Spring Break can get crazy,
but other than that, it’s a tremendous spot
for most anyone.
Stay:
The Penninsula Island Resort and Spa has
you covered. Beachfront, zero-edge pools
throughout, large rooms with every amenity
and an on-site wellness and spa center.
Additionally featuring a 24 hour concierge,
you will want for nothing.
Eat:
Liam’s Steakhouse and Oyster Bar just
delivers exactly what you’re wanting. Elegant
dishes, plated perfectly in an impeccable
ambiance. Everything from steaks to seafood
to some of the finest wines…when you are
wanting a serious dining experience, this is
your place.
Do:
There are few things as beautiful as a
horseback ride along the South Padre Island
seashore. Head over to Island Adventure
Park, book some horses and prepare for the
experience of a lifetime. PS – if you have kids
with you, they also feature a zipline park!
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SHOPPING
8 HIGH TECH GADGETS
1
by Benjamin Schooley
Summer 2021 is set to be the best EVER. Why? Simply because
we’ve survived what was perhaps the worst summer in forever:
2020. So with that in mind, let’s celebrate by picking some of
the wildest, most interesting luxury gifts that we can! No matter
what you decide to do this summer, make it the best!
3
2
1. Because sometimes you just want to say
“Why yes – it IS the world’s largest Bluetooth
speaker!” The New SOUNDBOKS (3rd Gen).
$999 - Amazon
2. When pulling up to the Dominion Country
Club, sometimes one requires a little attention.
This insane subwoofer sound system for your
golf cart should do the trick and turn some
heads! Boss ATV30BRGB.
$200 - Crutchfield
3. We suppose that if you have enough money,
you simply must have your own personal
submarine. There’s no particular reason why,
but yes, you can privately buy a personal
submarine for you and your friends to explore
some of our local waters.
$$$$$ – Triton Submarines
5. Bet you didn’t know that for
a mere $350, you could buy a
genuine Margaritaville dispenser
to put on your patio and take your
summer from alright to EPIC!
$350 – Amazon
6. What would be more fun than taking the
grandkids and heading to the beach in one
of THESE bad boys? Sold as “kit cars”, you
can custom order every detail and then have
the fun of actually putting the entire thing
together. Talk about amazing!
$8000 – Goblin A/T
7. Bored on the patio? Have a favorite book and
nowhere to read it? We have you covered with
the “World’s Largest Hammock”. At only $500,
you can fit 1100 pounds of your friends on this
and enjoy the ultimate in “lazy days”!
4
4. This summer will surely have you lounging by
the pool. But this summer, let’s crank up the
COOL a little bit by adding your own personal
climbing wall to the side of your pool! You can
practice your climbing and get an amazing
workout, and then simply drop back into the
pool for a quick cool down!
$$$ - aquaclimb.com
$500 - Hummingbird Hammocks
8. Are you wanting a little isolation this summer?
After 2020, you should be sick of isolation, but
if you’d like to turn isolation into true luxury,
then clearly you need your very own solar
powered floating hotel suite. Because, who
doesn’t?
$535,000 - anthenea.fr
5
8
7
6
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CHARITY
National Charity League, Inc. (NCL) is the premier national motherdaughter
organization. The mothers are called Patronesses and
the daughters are called Ticktockers. The Mission of NCL, Inc.
is to foster the mother-daughter relationship in a philanthropic
organization committed to community service, leadership
development and cultural experiences. Membership in the
organization and our program, The NCL Experience, will offer
opportunities to participate in each of these three program areas:
• Community Service: Understand our community’s
philanthropic needs and take action to help fulfill them.
• Leadership Development: Nurture confidence through
opportunities to learn, grow and build essential
problem-solving skills.
• Cultural Experiences: Cultivate values and traditions
that shape the NCL role and contribution in our
communities.
National Charity League, Inc. has over 280 Chapters in 30 states with
over 72,000 Active Members. Each year, NCL, Inc. Members from
coast to coast volunteer over 3 million hours in their communities,
serving over 6,000 charities. All Chapters embrace the Mission,
Vision and Core Values of NCL, Inc.
The NCL, Inc. Boerne-Fair Oaks Chapter was officially formed on
April 25, 2019. The boundaries for the Chapter are: Members shall
reside in or attend school in the attendance zone for Boerne ISD
or Leon Springs. Daughters are in the 7th to 12th grade. After
graduation the mothers and the daughters have the opportunity
to maintain their involvement with NCL through their Sustainer
Membership. NCL is for a lifetime across generations.
Founding President, Cecilia Young, was instrumental in bringing
NCL to the Boerne area. She learned about NCL from a friend in
California and realized this would be a wonderful opportunity for
her and her daughter, and all mother-daughters in the community.
Working with her founding Chapter Board Members the chapter has
grown from a small group of mothers and daughters to having over
50 mother-daughter teams. As the community learns more about
the chapter membership continues to grow.
President Elect and Vice President of Philanthropy, Yvonne
Keilman, has diligently worked with the Board to partner with local
philanthropies that provide opportunities to the members to serve
and support their community. Currently the chapter serves nine
philanthropies in addition to the NCL, Inc. National Philanthropy
Initiative that currently includes the American Heart Association,
The Kindness Campaign, and Operation Gratitude.
Current approved chapter philanthropy
partners are:
• Boerne Community Coalition
• Hill Country Family Services
• Kendall County Women’s Shelter
• Rainbow Senior Center at Kronkosky Place
• Franklin Park
• Boerne Family YMCA
• Cibolo Nature Center
• Dance Fairies
• Friends of Patrick Heath Public Library
Although Covid-19 has restricted many of the face to face volunteer opportunities
the chapter has been able to continue supporting their charities from their
homes with such activities as donating much needed food and casseroles, nosew
blankets, flower centerpieces for the elderly centers, clothing drives, letter
writing to the military and frontline workers, and care packages to the military.
36 APRIL 2021
OPERA
TICKETS ON SALE TODAY
OPERA San Antonio announces its return to live
performances at the Tobin Center for the first time
since the start of the pandemic.
Starting today, March 1st , tickets are on sale for two “highlights” concert
performances of Gaetano Donizetti’s Lucia di Lammermoor on May 6 and
8, 2021. The production features Metropolitan Opera star Brenda Rae in
the title role, San Antonio’s own star baritone Scott Hendricks as Enrico,
and Scott Quinn , making his OSA debut as Edgardo. Rounding out the cast
are South African bass Musa Ngqungwana, Austin-based mezzo-soprano
Claudia Chapa , and local tenor Rick Novak.
“Despite the challenges of the last year, OSA has been committed to serving
our community,” says General & Artistic Director E. Loren Meeker. “Since
last March, that has meant shifting to virtual productions and online
educational activities, but we have now reached a place where we can
return to in-person performances.”
Lucia di Lammermoor is the story of a young and innocent woman crushed
between two selfish and willful men - a brother who wants her as a pawn
to fulfill his dreams of restoring his family’s power and a lover who cannot
see past his own pride. Between them, they drive her to madness and a
frightening conclusion. The opera contains one of the most famous scenes
in opera - Lucia’s mad scene.
“The health and of our staff, artists, musicians, and audience are being
considered and monitored to make this a safe and wonderful return to the
stage,” says E. Loren Meeker.
Notable performance precautions include:
• Performances will be under 90 minutes with no
intermission .
• Physically distanced seating: Seating capacity is
greatly reduced, based on guidelines from the Tobin
Center and the state.
• Wearing masks that cover the nose and mouth will
be required for the entirety of each performance.
• Following guidelines from the CDC and by working
with the SAS musicians, this performance features a
reduced orchestra and only 7 singers. This allows us
to maintain appropriate distancing for our artists,
staff, and audience at all times. Additional details
on Lucia are available on the OPERA San Antonio
website: www.operasa.org
About OPERA San Antonio
OPERA San Antonio’s mission is to produce opera of
uncompromising artistic quality and to enrich our
community through educational outreach and social
engagement. The company is committed to preserving
and sharing opera as an art form that is relevant,
inspirational, and accessible to residents and visitors of
all ages and backgrounds. The civic premise of OPERA
San Antonio is that the community needs, and the citizens
deserve, access to the major performing arts.
OSA will continue to follow recommended health and safety policies and adjust plans as conditions
improve or as new restrictions require. OSA and the Tobin Center are implementing additional safety
(210) 698-4816 | privateevents@the-dominion.com
measures for in-person attendance including increased sanitizing of high touch surfaces, easy access to
hand sanitizing stations, enforcement of social distancing guidelines, use of masks, touchless ticketing,
temperature checks, and special audience routing throughout the Tobin Center. A full list of audience
health and safety measures can be found here: www.operasa.org/faqs
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SPRING
HAS SPRUNG
APRIL 2021
The Dominion culinary team has
been planning a variety of new
menu items for the Mixed Grille.
An emphasis on fresh, seasonal, and
local and new ingredients are the
focus for the new creations.
We also have three new salads;
the Berry Quinoa, Spring Cobb, and Baby Iceberg Wedge.
Fresh spring berries are paired with a creamy, tangy, tarragon yogurt dressing
and tender bibb lettuce. The Spring Cobb, a new version of a member favorite has
colorful watermelon radish and lemon basil grilled asparagus with greens and fresh
herb vinaigrette. The wedge, an often requested salad takes on a spicy twist with
habanero Tender Belly bacon and Texas made jalapeno cheddar cheese.
38 APRIL 2021
The Mixed Grille menu will also expand
entrees and side options and continue
daily and weekly features.
Three new appetizers
include Al Pastor Avocado,
Goat Cheese Fritters, and a new
improved version of queso.
The Al Pastor is flavorful marinated pork stung with a spicy mangoserrano
finishing sauce and served with avocado, grilled pineapple
and lime crema. The goat cheese fritters are enhanced with sweet
and spicy jalapeno strawberry sauce, and strawberry pico. Queso,
a member favorite, has a new flavor profile featuring local made
Kiolbasa chorizo with fresh red and green salsas.
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CULINARY CROSSROADS
UPPING THE SANDWICH GAME
by Elaine Perusquia
The humble sandwich. This universally
appreciated food and poster child of casual
dining had far more noble beginnings than
most of us might realize. First documented
in 1762 as a request of his cook while on a
gambling binge (thus needing something
he could eat without leaving his seat),
John Montagu, the 4th Earl of Sandwich
unknowingly bestowed upon the world
a culinary gift with endless possibilities.
The Earl can’t claim exclusive rights to
the sandwich, however, because it is well
known that his travels took him to various
Mediterranean countries, where he was
no doubt influenced by the mezze platters
of Greece and Turkey, which often placed
meats, cheeses and dips between slices of
flatbreads. Origins aside, the sandwich has
become ubiquitous. It’s breakfast, lunch,
or dinner. It’s picnic or office desk. It’s
kitchen table or restaurant. It’s Americana
or international. The ultimate in versatility!
There are as many kinds of sandwiches as
there are tastes, so lets consider a few ideas
that might increase sandwich IQ, as well as
our appreciation for something we all see as
fairly commonplace.
Whether you’re serving food at a party or
packing your lunch for work, sandwiches can
easily transcend ham and cheese on sliced
bread. But what makes a great sandwich?
Like with any other food, considering basics
such as taste, texture, and ingredients
that work well together is key. As a kid, my
favorite sandwich was the one I got to make
after Thanksgiving with leftover turkey,
white bread, and enough mayonnaise to
squeeze out the sides. I unashamedly admit
that I still love that sandwich, and I can
be found hoarding any turkey leftovers in
order to recreate my childhood love. But
wait… is a burger a sandwich? Is a quesadilla
a sandwich? Does a sandwich cut into
triangles really taste better? I might leave
those queries for another day, because do
we really care? Is the experience of the
sandwich somehow diminished if it’s called
a burger? And isn’t a quesadilla like a really
flat grilled cheese? I’m ok with that, and
I respect anyone else’s opinion on what a
sandwich actually is (and how it should be
sliced, if at all). Mostly, it’s going to involve
40 APRIL 2021
any combination of bread, spread, meat,
cheese, and/or vegetables. For starters,
some sandwiches are all about the spread.
Peanut butter and jelly? Pimento cheese? Egg
salad? Those members of the sandwich club
are completely legit (maybe begging for an
upgrade in most instances), but all about the
spread nonetheless!
When considering bread for your
sandwich, get as creative (or not) as you’d
like. Sliced white country bread for a croque
monsieur (a French bistro sandwich involving
ham, cheeses and a creamy béchamel sauce)
is classic, however an open-faced version
“Too few people
understand a really
good sandwich.”
~ James Beard
of that bubbly, cheesy concoction would be
wonderful on a slice of griddled ciabatta.
Tartines (open-faced toasts) are fashionable
these days, and the ones I’ve seen on slices
of grilled rustic bread bring to mind the
bruschetta originating in Italy. Delicate,
thinly sliced breads work best for tea
sandwiches, and isn’t afternoon tea making
a well-deserved comeback? My favorite tea
sandwiches include the usual cucumber or
smoked salmon, but also spicy tuna and olive
spread with cream cheese, or a “pâté” made
with chicken and rosemary. You don’t need
to wait for teatime to enjoy a platter of these
tasty little treats. Admit it… you love those
crusts cut off as much as I do.
Sure, sandwich meats can be cold cuts
or sliced deli meats. There’s a time and a
place for those, like a turkey and bacon club
on a toasted croissant, or a grilled ham and
cheese. But where meats are concerned,
push past the memories of your elementary
school lunchbox, and consider things like
sliced steak, grilled chicken, or roasted
salmon. Meats aren’t always required for a
sandwich to be satisfying, but they definitely
add flavor, texture, and that main-course feel
that a sandwich just sometimes needs. Meats
for sandwiches are a great way to use up
leftover main courses that might be lingering
in your refrigerator. Roast chicken makes the
very best chicken salad; leftover meatloaf
(you had me at “leftover meatloaf”, so we’ll
just stop there… but leftover meatloaf does
make a great slider); last night’s fajitas make
a tasty panini when layered with pepper
jack cheese and grilled peppers; and leftover
pork chops, sliced and stacked with apples,
caramelized onions, and sharp white cheddar
makes a sandwich to remember. Leftovers
offer endless possibilities, and should be
proud to find their way into a sandwich.
Cheeses and vegetables can play
a leading or supporting role in a great
sandwich, so use them well and use them
often. Cheese spreads, sliced or grated
cheeses, or even shards of Parmigiano
Reggiano each contribute flavor, a creamy
texture, and a natural complement to
most proteins. As the angels sing, I will pay
homage to the universal appeal of the grilled
cheese sandwich. Excellent bread, buttered.
Any cheese you find appealing. Maybe
even a few other ingredients tossed in to
provide extra interest (although by no means
necessary). The grilled cheese stands alone in
its ability to approach culinary perfection. If
you haven’t tried brie and apricot jam grilled
between two slices of buttered ciabatta, you
haven’t yet lived your best life. As a mate for
your next pot of tomato basil soup, try sharp
white cheddar grilled cheese sandwiches
made with garlic butter. Or how about a
grilled cheese on French bread with fontina,
bacon, and oven-roasted tomatoes? I think
vegetables might have a tough time following
that.
Vegetables in sandwiches can vary
from grilled peppers and onions on top
of spicy sautéed eggplant, to a thick slice
of marinated Portobello mushroom, to
the simplicity of fresh baby greens. Fresh
veggies in sandwiches provide a texture and
temperature variation that makes for a great
sandwich experience. For example, what is
Chicken, Cheddar and Bacon Panini
2 boneless, skinless chicken breasts
salt, pepper
2 tablespoons olive oil
8 slices rustic bread, such as ciabatta, sourdough, or French bread
2 tablespoons softened butter
2 cups grated cheddar (mild, medium or sharp, whatever you like. I love sharp
white cheddar)
8 slices thick bacon, cooked until crisp
4 roma tomatoes, sliced
¼ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon finely minced garlic (one small clove)
ancho chili powder, salt, and pepper
Pound chicken breasts to an even thickness. Season with salt, pepper and your favorite dry
seasoning rub (any kind will do). Heat olive oil in a large skillet and sauté the chicken breasts
over medium heat until browned and cooked through. Set aside to rest, then slice. Combine
the mayonnaise, Sriracha, minced garlic, ancho chili powder, salt, and pepper. Set aside.
Lightly butter one side of each slice of bread. Arrange bread on a heated panini press (butter
side down) and spread with the mayonnaise mixture, then top with equal portions of the
grated cheddar, sliced chicken breast, bacon and sliced tomato. Begin and end with the
cheese so it will melt and hold the sandwiches together. Once the bread is golden and the
cheese is melted, let the panini rest on a wire rack for a few minutes before slicing. Kids love
these! Serves 4
*If you don’t have a panini press, these work just as well on a griddle.
a great BLT without crisp, cold lettuce and
sliced ripe tomato? Sliced baby cucumber
on tuna salad adds crunch, keeping an
otherwise mundane sandwich from seeming
too soggy. Although technically a fruit,
where sandwiches are concerned, avocados
walk the line between spread and vegetable.
Mashed on a tartine, it’s the star of the
avocado toast, but sliced on a grilled chicken
club, avocados fulfill their role as the green
goodness that just takes a sandwich to the
next level.
Here are a few tips to add to
your sandwich toolbox. I get
a lot of mileage out of these
in my kitchen.
1. Grill or toast your bread for added texture
and flavor.
2. Add acid. Greens dressed with a simple
vinaigrette add great flavor and balance to
any sandwich. Pickled vegetables do the
same!
3. Give usual ingredients unusual treatment.
Oven-roasted tomatoes are flavor bombs,
especially in winter when fresh tomatoes
aren’t at their best. Crispy onions as
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41
opposed to plain, sliced onions add
crunch. Spicy mayo makes a great
spread in place of plain mayo.
4. Go gluten free. If you can’t tolerate
gluten, there are many excellent gluten
free breads available. I like to toast or
griddle them for improved flavor and
texture.
5. Relish the opportunity to use relishes.
From olive tapenade to spicy tomato
chutney, relishes add flavor and
interest to what’s going on between
two slices of bread.
6. Be sweet. Jams, sweet relishes, fruits,
and other sweet ingredients add
balance and unexpected interest to
sandwiches. Think apricot or cherry
jam on a grilled cheese, caramelized
sweet onions on a Philly cheesesteak,
or coleslaw on spicy BBQ pulled pork.
If I haven’t inspired you to go make a
sandwich, I haven’t done my job! I hope
you’ll look beyond the sad, square thing
we all used to find in our lunchboxes,
and branch out into the infinite world
of sandwichdom. Make the Earl proud.
Happy cooking, everyone!
Oven-Roasted Tomato and Zucchini Tartines
12 roma tomatoes, halved lengthwise
8 slices rustic bread, such as ciabatta
5 tablespoons extra virgin olive oil,
divided
2 cups whole milk ricotta
1 teaspoon honey
¼ teaspoon kosher salt
dash black pepper
2 tablespoons basil, torn or chopped
2 tablespoons chives, finely chopped
2 tablespoons parsley, chopped
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon
juice
2 medium zucchini
Preheat oven to 300 degrees. Gently squeeze tomato halves over a bowl or sink to remove
the seeds. Arrange on a sheet pan lined with parchment and lightly brush the tomato halves
with two tablespoons of the olive oil. Season with a pinch of salt and pepper. Roast at 300
degrees until reduced in size and slightly caramelized, about an hour, longer if the tomatoes
are large.
Slice bread thickly, about ¾ inch. Brush with olive oil, and season with a pinch of salt and
pepper. Griddle or place under the broiler until both sides are golden brown and toasted.
Cool on a wire rack.
In a bowl, combine the ricotta, honey, salt, pepper, basil, chives, parsley, lemon zest and
juice, and mix well. Spread the ricotta mixture thickly onto the toasted bread. Use a
vegetable peeler to slice thin ribbons of zucchini, avoiding the seeds as much as possible. A
julienne peeler works well here. Toss zucchini with one tablespoon of the olive oil, and sauté
quickly over medium high heat, about 45 seconds (just long enough to turn the zucchini
bright green and soften it somewhat). Arrange tomato halves and zucchini ribbons on top of
the ricotta. Sprinkle with salt and pepper. Serves 4
About the author:
Elaine Perusquia is an artist, mother
of two and graduate of The Culinary
Institute of America. She has been a
long time food enthusiast and is also an
artist-in-residence with Hearts Need
Art: Creative Support for Adults with
Cancer. After raising two children, she
decided to follow her passion for cooking
by pursing a degree in the Culinary Arts.
Follow me on Instagram at chefelaine.
culinarycrossroads to see what's cooking
between issues.
42 APRIL 2021
GOOD READS
THE FOUR WINDS
by Marlene Neslund, Dominion Resident
Kristen Hannah’s latest novel, THE FOUR
WINDS, covers fifteen years of hardships for
her cast of characters, from 1921 to 1936. Elsa
Wolcott is a twenty-five year old woman living
with her wealthy but loveless family in the
Texas Panhandle. The disparaging treatment
Elsa receives from her aloof parents and
sisters leaves this tall, thin woman unsure of
herself. “A parents’ disapproval was a powerful,
lingering voice that shaped and defined one’s
self-image.”
Looking for love and acceptance, Elsa
encounters romance with a handsome and
younger man, Rafe Martinelli. A shot-gun
marriage takes her to his farm home where
she finds a new life with his loving parents. A
series of “D’s” follow.
The damaging dust storms and drought
in addition to the Great Depression make life
almost unbearable for the Martinelli family
and other farmers — all struggling to keep
starvation from their doors. Death of a son, the
drought and poverty make Rafe a broken man.
Disappointment and desertion follow.
Elsa realizes she must leave her beloved
Texas farm and her in-laws for the health of
her seven year old son Anthony who cannot
withstand the great dust storms. But as
she makes her way west to California, Elsa
discovers she and her two children, after
fighting against nature for survival, now face
dangers of the physical world. After making
the demanding nine hundred mile drive across
the Mojave Desert, Elsa, Loreda, her twelve
year old rebellious daughter, and Anthony find
themselves forced to live in a shanty town
with no sanitation, no running water and no
electricity. Here they undertake excruciating
work picking fruit and then cotton for paltry
pay. The author spotlights the overwhelming
curse of poverty draped in prejudice and bias.
In the last part of the novel, the pickers’
desperate need to stand together gives rise
to The Workers’ Alliance. Even though her
standard of life never improves, Elsa finds true
friendship, romance and acceptance from
her daughter. The mother-daughter bond is
examined throughout this story of a woman’s
strength and resilience. Hannah states,
“Mother and daughters-we save each other.”
And later, “There is nothing more restorative
than a child’s love.” And in the end, “Love is
what remains when everything else is gone.”
Kristen Hannah started writing this story
of hard times before the pandemic. “It was
the worse environmental disaster in American
history; the collapse of our economy; the
effect of massive unemployment. Never in my
wildest dreams did I imagine that the Great
Depression would become so relevant in our
modern lives.” She states that the United
States has gone through bad times before and
we have survived, even thrived. The human
spirit has strength, courage and resilience. Our
durability and commitment to one another, as
history shows, will get us through challenging
times. An encouraging and welcome message,
for sure.
THE FOUR WINDS has placed in the
top ten fictions’ list of the WALL STREET
JOURNAL and THE NEW YOUR TIMES since
being published early 2021. Hannah is the
Bestselling author of THE GREAT ALONE, THE
NIGHTENGALE, FIREFLY LANE (recently made
into a movie for streaming) among many other
great novels.
T h eDominion-M a g a z i n e.com
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44 APRIL 2021
T h eDominion-M a g a z i n e.com
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DAAG
PET OF THE MONTH
My name is Spot
Yes, a dog name, but it's mine.
My rescuers spotted me hungry and cold in
a parking lot during a winter storm, and gave
me food and water to help me stay warm.
Now, they feed me every day, and I come
running when I see them.
My home by the parking lot is not safe,
though, so I am hoping for a nice patio to
call home. I am almost middle-aged, so
something warm, dry, and secure would be
just heavenly. I hope I find my new home
soon.
Spot is semi-tame, and is a bit of a
chatterbox. Once he has settled in, he
will bond with his people and be a great
companion.
Spot is neutered and vaccinated. Contact
daagadoptions@gmail.com, if you are
interested having this charming gentleman
as a patio buddy.
Dominion Animal Advocates Group (DAAG) is
a non-profit 501(c)(3) rescue group that assists
with lost and found pets, and abandoned pets
and feral cats in the community.
46 APRIL 2021
HOME TOUR
2 Douton Glen
48 APRIL 2021
This is an extremely rare opportunity to own an updated home on the Dominion Golf Course.
Clean lines, modern elements, soaring ceilings, and inspiring architectural details. Ample windows
make the home light and bright while providing exceptional views from every room of the meticulously
maintained golf course and greenbelt. The kitchen has ample cabinetry and counter space, and wet bar is the
perfect space while opening to family room with wall of windows. Luxurious and spacious master suite is upstairs
with fireplace, updated spa bath, and private provides a serene oasis. Two secondary bedrooms are downstairs each
with its own bath. Spacious 2.5 car garage offers the space for your vehicles and golf cart! Outdoor living space is
extensive and complete with balconies, pergola, and patios. Enjoy the recently refinished pool and spa overlooking a
picturesque landscape. Recent updates include: metal roof, flooring, countertops, bathrooms, light fixtures, and more!
T h eDominion-M a g a z i n e.com
49
50 APRIL 2021
T h eDominion-M a g a z i n e.com
51
2 Doulton Glen
$829,000
4 beds
3.5 baths
3,209 sf
.20 ac
For more information or to
schedule a showing, contact
MATTHEW RESNICK
Realtor ®
210.849.8837
Four Dominion Drive,
Building Two
San Antonio, TX 78257
Matthew.Resnick@SothebysRealty.com
52 APRIL 2021
Photography courtesy of
Cody Bays
T h eDominion-M a g a z i n e.com
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Now more than ever,
personalized advice matters
Congratulations to Tiffany Mock Briggs for being named to:
• Forbes’ “Top Women Wealth Advisors” 2020 list
• Forbes’ “Best-in-State Wealth Advisors” 2020 list
• Working Mother/SHOOK Research’s “Top Wealth Advisor Moms” 2020 list
We can provide customized, comprehensive advice and guidance to help you stay on track to pursue
your goals. When the world changes, we’re here to help. Let’s work through this together.
Tiffany Mock Briggs, CFP ® , CDFA ® , CPFA
Senior Vice President
Wealth Management Advisor
210.278.3813
tiffany_briggs@ml.com
Merrill Lynch Wealth Management
17802 W IH 10
Suite 201
San Antonio, TX 78255
fa.ml.com/briggs.bryant
Source: The Forbes “Top Women Wealth Advisors” list, April 21, 2020. Data provided by SHOOK Research, LLC. Data as of September 30, 2019. The Forbes “America’s Top Women Wealth Advisors”
ranking was developed by SHOOK Research and is based on in-person and telephone due diligence meetings to evaluate each advisor qualitatively, a major component of a ranking algorithm that includes:
client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment
performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC and not
indicative of future performance or representative of any one client’s experience. Rankings and recognition from Forbes are no guarantee of future investment success and do not ensure that a current
or prospective client will experience a higher level of performance results, and such rankings should not be construed as an endorsement of the advisor. Neither Forbes nor SHOOK Research receives
compensation in exchange for placement on the ranking. Forbes is a trademark of Forbes Media LLC. All rights reserved.
Source: The Forbes “Best-in-State Wealth Advisors” list, January 16, 2020. Data provided by SHOOK Research, LLC. Data as of June 30, 2019. The Forbes “Best-in-State Wealth Advisors” ranking was
developed by SHOOK Research and is based on in-person and telephone due diligence meetings to evaluate each advisor qualitatively, a major component of a ranking algorithm that includes: client
retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment
performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC and not
indicative of future performance or representative of any one client’s experience. Rankings and recognition from Forbes are no guarantee of future investment success and do not ensure that a current
or prospective client will experience a higher level of performance results, and such rankings should not be construed as an endorsement of the advisor. Neither Forbes nor SHOOK Research receives
compensation in exchange for placement on the ranking. Forbes is a trademark of Forbes Media LLC. All rights reserved. For more information: www.SHOOKresearch.com.
Source: The Working Mother/SHOOK Research’s “Top Wealth Advisor Moms” list, September 29, 2020. Data provided by SHOOK Research, LLC. Data as of March 31, 2020. SHOOK Research considered
women advisors with children living at home under 21 years of age. The ranking algorithm is based on qualitative measures derived from telephone and in-person interviews and surveys: service models,
investing process, client retention, industry experience, review of compliance records, firm nominations, etc.; and quantitative criteria, such as assets under management and revenue generated for
their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of
SHOOK Research, LLC and not indicative of future performance or representative of any one client’s experience. Rankings and recognition from Working Mother/SHOOK Research are no guarantee of
future investment success and do not ensure that a current or prospective client will experience a higher level of performance results, and such rankings should not be construed as an endorsement of
the advisor. Neither SHOOK nor Working Mother receives compensation from the advisors or their firms in exchange for placement on a ranking. SHOOK Research is a trademark of SHOOK Research, LLC.
All rights reserved.
Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that
are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp.
Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value
The Bull Symbol is a registered trademark of Bank of America Corporation.
Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER in the U.S. CDFA® is a trademark of The Institute for Divorce Financial Analysts.
© 2021 Bank of America Corporation. All rights reserved. MAP3047724 | AD-01-21-2401 | 472538PM-0420 | 01/2021
T h eDominion-M a g a z i n e.com
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THE DOMINION MAGAZINE
428 English Oaks
Boerne, TX 78006
Prsrt Std
U.S. Postage
PAID
Permit #3217
Dallas, TX
EVERY
LUXURY
INCLUDED
2 DOULTON GLEN
TexasHomesSA.com/2DoultonGlen
4 BEDROOMS
3.5 BATHROOMS
3 , 209 ± SQFT
. 20 ± ACRE
OFFERED AT $829,000
SAN ANTONIO BUSINESS JOURNAL
TOP 3 LUXURY REALTOR ® CITY-WIDE
210.849.8837 // TEXASHOMESSA.COM