Dominion - April 2021


Dominion Magazine - April 2021

APRIL 2021

The True


of San Antonio

Chef Johnny














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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

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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,

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Message from the GM 10

Club Happenings 12













6 APRIL 2021

April 2021 | VOLUME 8 ISSUE 4


Compass Creative Texas, LLC

428 English Oaks, Boerne, TX 78006




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)



Benjamin D. Schooley


Tiffany Usher


Kristy Watson


20 Dominion Drive

San Antonio, Texas 78257

(210) 698-1232 |


1 Dominion Drive

San Antonio, Texas 78257

(210) 698-3364 |

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!


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


The Dominion Magazine

8 APRIL 2021

Creating an inspiring lifestyle.

Jim Boles Custom Homes brings dreams to life with custom built homes in San Antonio and Boerne.

For over 20 years Jim Boles has been building custom-designed homes working hand-in-hand with his

clients. This hands-on approach allows Boles to share his knowledge and experience of true quality and

craftsmanship with future homeowners creating a memorable experience resulting in a beautiful home.

See more at

24165 I10 West, Suite 217-173, San Antonio, Texas 78257 | O: 210.698.1202 | C: 210.710.6641


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.


Justin Jafarian

General Manager

10 APRIL 2021

It takes a local

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Bus: 210-695-9925

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Stop in or give me a call.

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210.507.5250 •





12 APRIL 2021








T h eDominion-M a g a z i n








14 APRIL 2021


T h eDominion-M a g a z i n








16 APRIL 2021




T h eDominion-M a g a z i n



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


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


Ann Mills


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


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 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



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


T h eDominion-M a g a z i n




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


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!)


10 Mayborough Lane, The Dominion.



6 Mayborough Lane, The Dominion.


Graves Group

Denise Graves | Certified Luxury Home Marketing Specialist I 210-260-2176



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


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


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


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


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


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


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


“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


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


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


“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



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


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.


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.


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!


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 –


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.


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



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.


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.


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.


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.


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.


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!

T h eDominion-M a g a z i n





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!



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. 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!

$$$ -

$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


$535,000 -





T h eDominion-M a g a z i n



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


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 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


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 |

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:

T h eDominion-M a g a z i n




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.

T h eDominion-M a g a z i n




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


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


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

T h eDominion-M a g a z i n


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


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,


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


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



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


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


being published early 2021. Hannah is the

Bestselling author of THE GREAT ALONE, THE


into a movie for streaming) among many other

great novels.

T h eDominion-M a g a z i n


44 APRIL 2021

T h eDominion-M a g a z i n




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


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


Spot is neutered and vaccinated. Contact, 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


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


50 APRIL 2021

T h eDominion-M a g a z i n


2 Doulton Glen


4 beds

3.5 baths

3,209 sf

.20 ac

For more information or to

schedule a showing, contact


Realtor ®


Four Dominion Drive,

Building Two

San Antonio, TX 78257

52 APRIL 2021

Photography courtesy of

Cody Bays

T h eDominion-M a g a z i n


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


Merrill Lynch Wealth Management

17802 W IH 10

Suite 201

San Antonio, TX 78255

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:

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



428 English Oaks

Boerne, TX 78006

Prsrt Std

U.S. Postage


Permit #3217

Dallas, TX







3 , 209 ± SQFT

. 20 ± ACRE

OFFERED AT $829,000



210.849.8837 // TEXASHOMESSA.COM

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