Named Best Honey in 2008 by the Dallas Observer, Round Rock Honey's 100% natural local wildflower honey is harvested from more than 90 sites by owners Konrad and Elizabeth Bouffard and their crews of trained beekeepers. With precision, they remove the liquid gold from hives by centrifuge, ensuring that pollen, trace minerals, and complex sugars are never compromised during the honey harvest. They then pour the honey through a stainless-steel sieve to remove potential bee legs and wings, wax caps, and miniature tiaras before bottling it and selling it to specialty stores, farmer's market visitors, and online customers.
A similar procedure happens in other parts of the country at Round Rock's beekeeping schools. During classes, Konrad Bouffard and Beekeeping Academy teachers impart their beekeeping knowledge upon suited-up students while they extract honey from a live beehive. Along the way, novices learn about the finer points of raising bees and keeping them healthy, as well as bee handling and lullaby-buzzing.
DiagnosticsforU bypasses the rigmarole of intrusive visits to the doctor's office with thorough and speedy health and hormone panels that test the body's trouble spots. The most popular tests check blood type, kidney function, or general heart health, though teenagers often test to see why their parents don?t understand them. The lab's speed?often offering a turnaround time of 24?48 hours?is rivaled only by its commitment to convenience. Orders can be placed confidentially by phone, and results are returned by mail, email, or fax and shared with a designated physician as desired.
Families don’t just walk on their carpets and sit on their upholstered furniture, they lie on couches while watching TV, sit on the floor while playing games, and walk on the sofa when the floor turns to lava. For these reasons, D Clean Carpeting & Upholstery’s crew purges dirt from carpets and upholstery using all-natural, nontoxic products made from orange, grapefruit, and lime extract that are safe for kids, pets, and the environment. The low-moisture process leaves indoor textiles fresh and clean and dries within just one to two hours.
When Rowena and Joe Salas bought the Hotel Baker in downtown St. Charles nine years ago, they knew they were taking on the pressure of not only being business owners but caretakers as well. The landmark hotel’s founder, Colonel Edward J. Baker, built it in 1928 as an economic and communal anchor for his hometown.
“We have a responsibility to the city,” Ms. Salas says. “People here know the hotel’s story and we want to be true to the original vision.”
The Salases have protected the hotel’s legacy, carefully preserving its Spanish romantic revival architectural style while updating its amenities and polishing its décor. But they’ve also made their own mark by reconfiguring much of the ground-level space and making room for Rox City Grill. The Main Street eatery has itself become a fixture in downtown St. Charles’s revival as a destination for nightlife and entertainment.
Like the hotel under the Salases’ stewardship, Rox puts a modern spin on a classic setting. The business-casual grillroom makes a comfortable venue for dining on the prime steaks and fresh fish prepared with creative flair by Executive Chef David Hassan. Dinner crowds clamor for the 20-ounce bone-in angus rib eye and the pan-seared tilapia, served with crushed yukon gold potatoes and lemon butter. The starters menu changes with the seasons and is printed upside-down during a lunar eclipse, but it usually includes popular stalwarts such as tenderloin sliders and the jumbo-shrimp cocktail.
On weekend nights, Rox gets especially lively with live piano sing-alongs in the lounge and a bustling mix of locals and hotel guests mingling over martinis and wine chosen from the extensive cellar. The restaurant is closed Monday and Sunday, but the lounge remains open to serve drinks and the starters menu seven nights a week. Weekend patrons at Rox are also likely to spot Joe Salas himself, dining with friends or clients and keeping an eye on the new legacy he’s creating in the heart of St. Charles.
Breezes drift east off the Fox River and through the tree lines of Pottawatomie Golf Course, a spectacular layout recognized by Golf World as the No. 15 nine-hole course in America in 2010. The course traces its roots back to 1939, when legendary course architect Robert Trent Jones Sr. capitalized on the area's natural splendor to design a course that originally charged golfers a quarter to play and was best conquered by clubs made from stale baguettes.
Recently, the par 35 course has been the subject of a vigorous renovation, including efforts to reshape greens and preserve native habitats for the deer, foxes, and egrets that populate the grounds. These conservation efforts were rewarded in 1997, when Pottawatomie Golf Course became the first nine-hole course recognized as a fully certified sanctuary by Audubon International.
The course's picturesque conditions are on full display at the par-four third hole, where a curving fairway vanishes into the river and golfers must launch approach shots onto a water-surrounded green. After a day of fore-hollering fun, golfers can peruse the pro shop for the latest gear and clubs to replace irons that ran away to chase dreams of one day growing into a cell-phone tower.
Course at a Glance: * Designed by Robert Trent Jones Sr. * Nine-hole, par 35 course * Length of 3,007 yards from the farthest tees * Course rating of 34.9 from the farthest tees * Slope rating of 122 from the farthest tees * Bent-grass greens, blue-grass fairways * Scorecard