The first course was Oysters and Pearls, prepared with oysters, Osetra caviar, tapioca custard and a sabayon sauce. The next course was Escargot a la Bourguignon. And after that, Pate de Champagne en Croute. Each of these was paired with a different fine wine, as were each of the next six courses at a recent Chef’s Tasting Dinner at the Spanish Oaks Golf Club.
The primary attraction at the Spanish Oaks club is golf. But as members will tell you, the outstanding food in the club dining room ranks a close second.
Daniel Porter was just looking to buy a nice tract of Hill Country land on which to build a home for his young family. The City of Austin and its environmental allies were looking for ways to prevent overdevelopment from damaging the crucial watershed of Barton Creek beyond the city’s western borders. From these seemingly disparate interests emerged the private golf club and luxury home community that is Spanish Oaks.
The Spanish Oaks Golf Course stands as a testament to the rare talent of course architect Bobby Weed. Not only did he create a beautiful and challenging layout, rated among the best in Texas, but he also made it one of the most environmentally sensitive courses ever built, fully embracing the rugged natural topography in his design and restoring native vegetation that had been killed off decades before.
Weed’s talent was recognized early on by none other than the legendary Pete Dye, who designed nearly 200 courses during his career and is one of only four golf course architects to be inducted into the World Golf Hall of Fame.