TXST Alumni Ryan Bishop gives “Keg Stand” new meaning at Guadalupe Brewing Co.
N O V E M B E R
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13
The 21 and Up Issue WE WILL BE CHECKING ID’S
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| Contents | the Taste | November 2013 |
18
10
BOBCATFANS Magazine
SMTX Magazine
10 CUP O NOODLES 12 BOBCAT BLEND 16 HOT ROCKERS
06 HAPPENINGS 08 BUTCHER SHOP 10 TEQUILA
20
14 ART OF BRISKET 18 CRAFT BEER
Local Dudes. Local Beer.
Through the lens of Robert J. Lerma.
16 CHEFS WITH ATTITUDE
28 BEER ANATOMY
Straight outta Central Texas.
32 BASKETBALL POSTER
26 MUST TRY DISHES 30 PAUL QUI Q&A
Study up and then go practice.
Tack it to your wall.
@bobcatfans
/bobcatfans
ABOUT THE COVERS Get in my belly! The great food and drink in our area. It’s so good with it hits the lips.
BOBCATFANS Cover of Brewmaster Ryan Bishop Photographed by Eric Morales
SMTX Cover of Chef Michael McNeilly
Photographed by Eric Morales
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PUBLISHER
Rick Koch @rickkoch ART DIRECTOR
Will Bowling @wbcreative PHOTO EDITOR
Eric Morales @ericmphotoTX EVENTS
Johnell Huebner @johnellhuebner DEVELOPMENT
Steve Huskey @wizardofgoogle CONTRIBUTORS
Katie Lewis Diana Hendricks Chris Pike Robert J. Lerma Hilda Helsing Tiffany Matthews Coleman Kneisley Pam Bowen Paul Qui Xander Peters ADVERTISING 361.236.5624 rick@bobcatfans.com FEEDBACK
@bobcatfans bobcatfans@gmail.com
Copyright 2013, BOBCATFANS LLC 139 E. Hopkins Suite B San Marcos, TX 78666. All rights reserved. Reproduction in whole or part is prohibited. BOBCATFANS | SMTX Magazine is a private company and is not affiliated with Texas State University.
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SMTX | Pike’s Place 10 BOBCATFANS | SMTX | 11.13
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Notes | The Pile
Watch The Blend
Blend Honors The group won the Texas Environmental Excellence Award, which celebrates outstanding waste reduction and pollution prevention projects. Find them online @ ag.txstate.edu/bobcatblend
It all goes somewhere
FB/BobcatBlend
Did you know that the 30,000+ students at Texas State University create almost 90 tons of garbage each year? That’s over 174,000 pounds of pure waste! Fortunately, there’s an award-winning group of Texas State University students who care a great deal, and they have chosen to dedicate themselves to dealing with all things compost. Bobcat Blend, headed by Dr. Tina Cade, is a faculty-managed, student-run and grantsupported campus composting program. It began operation in 2009 with funding from the Environmental Protection Agency, as well as the Texas Commission for Environmental Quality, and has been transforming tons of waste and invasive plant life into beneficial compost at an increasing rate ever since. The graduate and undergraduate students involved in the Bobcat Blend project manage the composting site and collections on a day-to-day basis and conduct valuable research projects based on their work. Very simply, the Bobcat Blend project collects pre-consumer and postconsumer food waste from all 5 of the dining halls on campus with those impossible to miss segregated trash bins and folks donned in referee outfits helping you figure out where to put what. This past year alone, the group collected over 87 tons of food waste, 30 more tons than last year. Now, that’s a LOT of waste. So what exactly do they do with all that garbage? They do a ton of scientific stuff that sounds super complicated. But when you break it down, they study whether composting can be used to effectively destroy invasive water hyacinth and create nutrient-rich compost for application in agricultural and horticultural industries. As one student reflects, “We operate like a small business.” In their success battling invasive aquatic plants while producing rich compost, these students won a coveted Texas 12 BOBCATFANS | SMTX | 11.13
Environmental Excellence Award for their hard work. Students were not only successful in demonstrating that this invasive species can be used as a primary feedstock to create compost within accepted industry quality standards, but these Bobcats have also conducted even more research at their 5-acre offsite composting facility in San Marcos on aquatic plants, such as lettuce,
“This past year alone, the group collected over 87 tons of food waste, 30 more tons than last year.” hydrilla, and Georgia Cane. Not only that, but a portion of the compost the group generates is used in outdoor classrooms and in campus landscapes. Bobcat Blend sells the remainder to community gardens. The group’s current research is focused on some more local issues. They are addressing the taro plant from the San Marcos River and brown seaweed from the Texas Gulf Coast. In one project, students created 90 yards of compost worth $2,500 from 20,300 pounds of invasive water hyacinth, water lettuce, and hydrilla plants, 52,200 pounds of woodchips from a local tree service company, and 45,000 pounds of campus food waste. Impressive! Outside of these innovative and exciting studies, the Bobcat Blend students diverted 87 tons of
| By Katie Lewis |
organic waste from the landfill this year while reducing university costs and fuel usage through fewer waste hauls. A portion of the compost the group generated is being used in outdoor classrooms and in campus landscapes, and Bobcat Blend sells the remainder to community gardens. These faithful students are constantly finding further strategies to save money and create influence by coming up with new ideas and improvements. One of these initiatives is to work towards acquiring a grant-funded pedicab for hauling food waste and expanding research to include vermicomposting, which is just a fancy word for the process of composting using worms, usually red wigglers, white worms and other earthworms, to create a mixture of decomposing veggie or food waste and worm poop. The Bobcat Blend crew continues their mission off campus as well. They have initiated a grantfunded composting program at San Marcos High School with the idea that it would encourage composting by those students. “People want to get involved with this movement,” said Jen Sembera, graduate student and Bobcat Blend Project Manager. “It’s not so much a movement any more; it’s a lifestyle.” Bobcat Blend is clearly an invaluable group of folks who have developed a true passion for finding innovative ways to improve the world around them. Not only do they provide valuable research and show what you can do with largescale composting, but also they have become true leaders in the community as well as in the industry of composting.
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SUBWAY | train hard. Eat fresh.
Profiles
Mark Olden
Texas State Disc Golfer For Mark Olden, the gridiron doesn’t start padded up in the heat of summer or on a hardwood court. It starts around the 21-hole disc golf course on Texas State’s campus. Essentially, after being invented by “hippies” in California, the sport is only a few variables short of traditional golf. Instead of the practical form of using a club, ball and tee, there’s a disk to throw into baskets along the course. But until a little less than three years ago, when Olden and a group of friends pioneered disc golf into one of the university’s Sports Clubs, this competitive
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hobby and the rules that go along with it were relatively unheard of around San Marcos. Regardless of any brevity though, Olden, who is also the Club’s current President, and his teammates have competed nationally for three consecutive years (2010-12), as well as taken home the gold in regional qualifying tournaments. After playing disc golf for ten years, Olden now competes at an AdvancedAmateur level, with a player score of “938” averaged out from combined tournament performances.
However, he doesn’t accept certain connotations about the sport. “All disc golfers are stoners, which is highly untrue,” he says. Ultimately, what started out as a hobby for Olden ten years ago has become, well… a hobby. “Really, I just enjoy playing it. I think if would become a pro disc golfer then I’d lose interest in it. It would become a job.” That’s the beauty of the sport in his eyes though: the fact that it’s just him and his friends out there playing a game.
| By Xander Peters Photo Eric Morales |
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SMTX | back stage
Blue Kabuki: two hot chicks, melting your faces off with rock and roll. bluekabuki.com |bluekabuki.bandcamp.com | FB/BlueKabuki
What happens when you spend too much time indoors, under the soul-penetrating tungsten or fluorescent lights, working away the precious minutes of your life? My current music playlists that I listen to while pretending to work is more on the easy listening side… It’s especially good during this coffee-sipping, cool, November weather. But, take a break from the easy listening lifestyle with me and listen to some Blue Kabuki. It’s a fact that nothing rocks more than chicks that rock! I don’t know about you, but my go to rockout girl is Karen O and the Yeah Yeah Yeah’s and sometimes Detroit Cobras (who made their career rocking out classic R&B covers). These days, I’ve got some Blue Kabuki making my head nod. The only downside is that there are only 5 songs online right now. But, my dear reader, you are very lucky to be reading this now. I’m excited for you. Why? Because Blue Kabuki are just getting started and you have a short window of time to see them perform live in small, intimate, earblasting dive bars in San Marcos and Austin. When Rolling Stone is writing about them years from now, you can talk about how you saw the self-proclaimed “thunderous rock duo” of girl-godness perform with only, like, 50 other people. You can be like those lucky kids who got to see Nirvana play at Emo’s, when it was still a crummy little dive on 6th
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Street, decades before the Red River/Rainey Street era. You’ll reminisce about how you walked out of Triple Crown with your head dizzy and your ears ringing from Catherine’s thrashing guitar and voracious vocals. You’ll remember how tired and sweaty you were from jumping around at Black Heart to the pounding rhythms of Dannie’s drumming. And, decades later, you’ll still be blown away by how just two people on stage could rock out so much! It wasn’t just a figure of speech when I said Blue Kabuki was just getting started. Blue Kabuki have been a band since May 3, 2013. They have been playing shows in San Marcos and Austin. But, this is the second incarnation of Blue Kabuki. It used to be Catherine and a guy drummer, but it never seemed to fit. Catherine put her dream on hold and went back to school at Texas State.
But, when Catherine met Dannie, it was a match made in rock heaven. Catherine writes the songs, plays the guitar and sings just as before. Dannie bangs the drums. Where do they play? Locally, at places like Triple Crown and Wake the Dead. A ways down I-35 they’ve played at Black Heart, The Parish and Club DeVille. They’ve been recording with Matt Parmenter at Ice Cream Factory Studio in Austin. Blue Kabuki are also in the early pre-production phase of their first self-produced music video. A lot is on their plate. So, remember these faces! See them perform live as soon as you can. Become social media acquaintances and eagerly await their upcoming EP. And, if you go to Texas State and run into Catherine, ask her for an autograph now.
| Words & Photos Eric Morales |
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We all know everything is bigger and better in Texas, including the craft beer movement. The number of local craft brewers popping up around our area of the state is growing rapidly.
But bigger is not always better as we found out by tasting the malty creations of two small local breweries. Each with brewmasters Who have ties to Texas State University.
Local Craft Beers Pictured can all be found at Louie’s Beer Garden & Oyster House
| By Coleman Kneisley Photos Eric Morales | 18 BOBCATFANS | SMTX | 11.13
Convict Hill Oatmeal Stout It pours a deep obsidian color with a thick, creamy head. Flaked oats create a rich, creamy body that tempers the bitter roasted barley flavors of this robust, heady ale. Independence Brewing Co. Style: Oatmeal Stout ABV: 8.5%
Bucket Head IPA Hopheads will enjoy this aggressive India Pale Ale. Sure to leave a strong finish. If you’re on the fence about IPA’s, this is not for you.
Thirty Planet Style: American IPA ABV: 5.4%
Lobo Lito A light bodied Pilsner beer. This is a perfect brew that you can enjoy more of without turning into that annoying person. Great with appetizers and anywhere there is a grill. Pedernales Brewing Company Style: Pilsner ABV: 3.8%
LuftWeiss It is 85% wheat hefeweizen with citrus fruit. A light bodied beer that compliments light dishes and a great way to beat the heat. New Braunfels Brewing Company Style: Hefeweizen ABV: 4.7%
(512) Pecan Porter Made with Organic US 2-row and Crystal malts along with Baird’s Chocolate and Black malts. (512) Brewing Company Style: American Porter ABV: 6.8%
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The Scotch Ale takes 20 days and 700 lbs of malt to yield only ten barrels.
What do you get when you combine an offshore electrical engineer, a former beekeeper, and a Texas State grad? If you guessed some of the best beer in Central Texas, you would be on the right track. In a few short years, Guadalupe Brewing Company owners Keith and Anna Kilker, along with Head Brewer Ryan Bishop, have turned a dream into an awardwinning microbrewery just a few minutes down the road in New Braunfels.
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Guadalupe Brewing Co. Worries About Bees
Since 2007, a phenomenon known as Colony Collapse Disorder, or CCD, has killed off more than 10 million beehives in North America. The root cause for the beehive collapses is elusive; however, recent studies suggest that plant pollen containing certain classes of pesticides and fungicides may make bees more susceptible to a parasite known to cause CCD.
Keith Kilker, Owner
Anna Kilker, Owner & former beekeeper
K
eith Kilker, who’s been sampling microbrews from around the world for nearly 30 years and earned a Master Brewing Certificate from the Siebel Institute, America’s oldest brewing school, brings his engineering background to the brewing process, refining his beer recipes to tasty liquid perfection. His wife Anna, a former beekeeper, provided the inspiration for their first beer, a Texas Honey Ale, and used her connections in Texas’s beekeeping community to source the honey for what is undoubtedly a delicious concoction from an Amish apiary in Beeville. Head Brewer Ryan Bishop, a Texas State graduate with a Bachelor’s of Business Administration in Management with an Entrepreneurial Studies Concentration, began brewing his own beer five years ago and started volunteering at Guadalupe while still a student, mainly to learn more about the beer-making process. After graduating in December 2012, Ryan temporarily relocated to Montana for a brewing apprenticeship to further immerse himself in all things beer. His brewing education paid off when the Kilkers offered him the Head Brewer position at Guadalupe this past summer. Ryan plus assistant brewers, Justin Barton and Garth Skrzycki, and driver, Kendall Bierstedt, make up the muscle bringing these excellent craft beers to Central Texas. Guadalupe Brewing Company produces four mainstay craft beers: a Texas Honey Ale, an Americano Wheat Ale, a Rye Ale, and an awardwinning Scotch Ale. This writer was privileged
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to sample three of these during a recent visit to Guadalupe. On tap that day was also the experimental Belgian-style Honey Ale, a variant of the Texas Honey Ale with Belgian yeast added to the mix. Those of you who love what the monks in Belgium do with their beers will fall for this one, if you are lucky enough to find it. This first production run of only six kegs is subject to a severely limited distribution, but it seems likely that a highly positive consumer response will bring more of this hybrid our way, hopefully in a 22-ounce bottle this winter. Guadalupe’s distribution focuses mainly on draft offerings at over 70 Central Texas bars and restaurants, although their hand-bottled Texas Honey Ale is available at an increasing number of retail stores. In San Marcos, you can find GBC beers on tap at Sean Patrick’s and a small handful of other beer serving joints. Those who prefer their beers on their own porch can pick up 22-ounce bottles of Texas Honey Ale at the Korner Stop and MJ’s Liquor Store in San Marcos, as well as the Twin Liquors locations in Kyle, New Braunfels, and Seguin. Meanwhile, Guadalupe Brewing Company continues to focus on their driving motivation: selecting quality ingredients (locally-sourced when possible) to bring beer drinkers excellent fresh brewed lip-smacking local beer. Find them online @ guadalupebrew.com.
Guadalupe is doing its part to support local beekeeping by sourcing the honey for their beer from an Amish apiary in Beeville, TX and donating a portion of sales of Texas Honey Ale to Texas A&M’s Honey Bee Research Program.
The Americano Wheat Ale (6.12% ABV) combines American Citrus Hops with Texas wheat grown in Marion to create a crisp beer that is not overly hoppy but will cool you off in the Texas heat. The Texas Honey Ale (7.32% ABV) has a golden honey color with a thick, creamy head. This ale is smooth, and the honey flavor comes through clean and clear. It might be too much during the middle of a 100-degree Texas summer day, but it will be an excellent choice this fall as the evenings begin to cool down. I plan on keeping a few bottles stocked in my fridge at all times, especially since it is now available in stores in San Marcos. Guadalupe’s Scotch Ale (8.17% ABV) has a dark, reddish mahogany coloring and a distinct scotch flavoring that will have you doing your best Ron Burgundy impression (“I love scotch. Scotchy, scotch, scotch…”). This impressive creation won a Bronze Medal in the Scottish Ale category at this year’s 2500+ beer U.S. Open Beer Championship, a feat all the more striking when you consider that Guadalupe had only been producing beer commercially for a little over one year.
| Photo Eric Morales | Model Grace Marlow |
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Brian is a one-man beer crew at his “nano-brewery” in Seguin
Most people would hate their job if it entailed 16-hour days filled with hard labor. But Seguin native Brian Schmoekel loves his, probably because he gets to drink some pretty awesome beer at the end of it. The 2012 Texas State graduate is the one-man show behind Seguin’s BS Brewing and whether it’s prepping a brewing run for the day, divining a new recipe, delivering kegs, making sales calls, or cleaning the brew kettle and bright tank, Brian is putting in the elbow grease. 11.13 | SMTX | BOBCATFANS 25
Brian has three 5-barrel beer stills. Every barrel = 2 kegs
“A lot of my inspiration comes from Seguin itself. One of the new beers I’m working on, we’re smoking the grains on pecan wood that comes from Seguin. And with Seguin Ale, our flagship beer, I wanted to give credit to my hometown.”
B
rian, a Marine veteran, has been brewing his own beer for years, even before coming back to Texas State after his military service. As he approached graduation, he began working on a business plan for a microbrewery with the assistance of Texas State’s Epsilon Nu Tau, the entrepreneurship fraternity. He credits the fraternity with setting him up for success and tries to return the favor by engaging in their Mentor Days, during which local entrepreneurs meet with members in small group settings to discuss different aspects of the business process. Brian sold his first keg at a launch party at Zelicks in June, and it floated within a few hours—a pretty good showing for a one-man start-up. That beer, College Chronic (7.5% ABV), is a red ale made with a blend of dark roasted barley, chocolate malts, and three different hops. It’s not an IPA, but it will keep you hopheads happy. BS’s flagship brew, Seguin Ale (6.2% ABV), is an unfiltered pale ale that stands out from the rest of the crowd at your favorite brewpub. It has a piney, bitter, spicy kick but not one that overwhelms your taste buds. For those of you who are pale ale fans, it will challenge your expectation of what pale ale should be. For those of you who have not been, it will have you rethinking your stance on pale ales. The beer that had me the most excited, however, was Caedmon’s Ale – named for Brian’s son – which Brian described as a “Juniper Viking Ale.” In the experimental stage, but hopefully coming to a tap near you soon, Caedmon’s (6% ABV) is inspired by the beers Vikings drank, which were often flavored with juniper and other fruits. The malt, which is smoked over Seguin pecan wood, includes German heirloom wheat which hasn’t changed in over 300 years, a throwback to recall the heritage of the Viking ale. Caedmon’s has a golden color and a light, crisp flavor with a hint of juniper that will be easily drinkable year-round. Currently in the works is the English brown ale, 1888 Whitechapel, which recalls the year and district that Jack the Ripper terrorized London. This ale will be cooked with English hops and yeast, and Brian plans on hand-bottling a limited run for the fall.
Grain Mill Brian crushes all the grain the day of brewing for the best quality.
College Chronic One of Brian’s best-selling brews
Brian hopes to expand enough to take on a few more employees but plans to remain committed to Central Texas, remaining at the “nanobrewery” size. And, as much as Brian loves his job, he won’t let it come before his family. The day he was finally approved and licensed to begin brewing beer commercially happened to be his daughter’s third birthday. Instead of starting early on the brew that day, he took her to breakfast at Krispy Kreme to enjoy spending a few hours with her before getting started on his one-man show. “If I start now on the first day with putting this before my family,” he explained, “then what’s the point of doing it?” Seguin Ale and College Chronic can be found on tap in San Marcos at Sean Patrick’s and Palmer’s. They can also be found at Landa Station Bar & Grill in New Braunfels, Guadalupe Grillhouse in Seguin, and a number of locations in San Antonio, including the Flying Saucer Draught Emporium, the Tap Exchange on Bulverde, and the Big Hops Growler Station on Broadway. Find them online @ bsbrewingtx.com
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What is
your
Telling
Beer
you
Head}
The head of a beer speaks directly to the quality of the beer it caps. A full thick heads means your beer has been brewed true to the classical form. Bubbles also help bring the aromas out. Take a whiff. Hops smell grassy, piney, citrus, and woodsy. Malts are sweet, dark-roasted, caramelized and yeasty. Body
A beer’s body is partially derived from the grain and the a mouth of malt. An oatmeal stout can have a viscous, almost slick texture. By contrast, Budweiser-esque beers incorporate inexpensive grains like rice and corn, which makes for a thin, light body. Don’t be too quick to dismiss the rice though, they can be very delicious.
Color
and
Clarity
You can’t always judge a beer by its color. A very light shade generally indicates a lager, but not always, A dark color doesn’t necessarily mean a heavy beer. And the cloudiness seen in many wheat beers? That doesn’t mean they’re middleweights; it just means they’ve been left unfiltered
Glass
It’s not just to hold your beer in. The shape and size of the glass can have an impact on the way your beer tastes and can also help in the development of its head. 28 BOBCATFANS | SMTX | 11.13
Pint
PILSNER
Snifter
Tulip
SEIDEL
Used more for its indestructibility and generous 16oz size. Beware of its 14oz imposter.
Highlights the sparkling qualities and the slender glass reveals the color and carbonation of the beer.
Used to bring out the aromas of strong beers such as stouts and ales. Usually reserved for brews with a high alcohol content.
Good for creating big heads...that’s what she said. Seasonals work well here, as do malty craft beers.
Glass version of a traditional German beer stein used for drunken clinking. Goes perfect with a juicy wurst.
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SMTX | happy hour
Notes | The Adult Game Room
Black Rabbit Saloon Have you ever played classic video games? Now, have you ever play them with a stiff drink in your hands? It’s a bar that creates good vibes and good interaction. Plus you can talk noise to your opponent after you whoop their ass in skeeball. 127 E Hopkins San Marcos, Texas 78666
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Restaurants Bobcat Nation
Gumby’s
Sean Patrick’s
$1 Frozen ‘Ritas (Tue) $2 U Call It (Wed 6pm) Home of the Coach Fran Radio Show (Thurs) Daily @ 3pm – 7pm 700 N LBJ (512) 667-6393
$1.50 Ziegenbock Daily 403 N. Guadalupe St. (512) 754-8629
Half Price Appetizers 50¢ Wings $1 Off ALL 100 Drafts $1 Off Specialty Drinks $3 Off All Pitchers Mon-Fri @ 3pm - 7pm 202 E. San Antonio St. (512) 392-7310
Chimys Cerveceria $.99 Crispy Tacos Wells & Margarita Specials Mon–Fri @ 4pm – 7pm 217 E Hopkins (512) 216-6175
$1.99 Margaritas 99¢ Domestic Pints Mon-Tues all day Wed-Fri ‘til 7pm 1617 Aquarena Springs Dr. (512) 805-2444
$4 Draft Beer $4 Wells $4 House Wine Mon-Fri @ 3pm - 6pm 690 Centerpoint Rd. (512) 393-2867
127 E. Hopkins St (512) 667-6313
Showdown
Triple Crown
$2 Wells & Dom Bottles
Happy Minutes Specials
$1.75 Shiner & XX $2.50 Big Bark & Guinness $1.75 Wells
3pm – 7pm Daily
139 E. Hopkins St. (512) 878-2448
$3 Kamikaze Shots $3 Red Snapper Shots
Mon-Fri til 7pm
Gray Horse Saloon $2–$5 Specials All day, Everyday
1904 Ranch Road 12 (512) 878-8080
Half Price Appetizers $3 Wells, $1 Off Drafts Mon-Fri @ 3pm - 7pm 202 N LBJ Dr. (512) 396-4260
Harper’s Pub
Barfish Lounge
141 E. Hopkins (512) 558-7399
Vodka St.
Bars
Jack’s Roadhouse
All Day, Everyday
$2 Drafts, $2.50 Wells $7.50 Pitchers Mon-Fri @ 4pm - 7pm 2550 Hunter Rd. (512) 878-2405
$3 and $5 specials Mon-Fri @ 3pm - 6pm 218 Moore St. (512) 353-3500
Food Specials $.99 Margaritas $5 Baby Beer Buckets Mon-Th @ 2pm - 10pm 802 N. LBJ Dr. (512) 392-4746
Mon-Fri @ 5pm – 8pm
Tres Hermanas
Palmer’s
Grin’s
$1 Off Everything $2 Off Specials
$3.99 Street Tacos $2 Domestic Bottles $2.50 Wells $3 Infused Liquors Daily @ 4pm – 7pm 119 E. Hutchison St. (512) 878-8862
Los Cucos
Cody’s Bistro
Black Rabbit Saloon
Louie’s Oyster House & Beer Garden
$2 or less Specials 1625 Hunter Rd. (512) 392-3340
Riley’s Tavern Various Specials
3-3:15pm, 5-5:15pm, Daily
207 E. Hutchison St. (512) 392-7282
Taxi’s Piano Bar $1 Jello Shots $2 Wells
Mon-Fri @ 6pm - 8pm
202 N. LBJ Dr. (512) 392-3031
Daily
Treff’s Tavern
8894 FM 1102 Hunter TX (512) 392-3132
Daily @ 1pm – 8pm
Mon-Fri @ 5pm - 8pm
206 N. Edward Gary St. (512) 396-2236
Zelicks Various Specials
Mon-Fri @ 3pm - 7pm
336 W. Hopkins St. (512) 757-8787
$1.75–$3 Specials 804 Chestnut St. (512) 353-1594
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Executive Chef Michael McNeilly prepares food that can take up to 12 months to serve
RAW Passion high quality ingredients. Mouth-watering dishes. Pull up a seat.
N O V E M B E R
-
13
PRIVATE SHUTTLE PRIVATE BATHROOMS
24 HOUR CLUBHOUSE RESORT STYLE POOL
3-6 BEDROOM UNITS SWIM UP CANTINA BAR
LEASING OFFICE: 326 N. LBJ DRIVE C APSTONE C OTTAGES O F SM. COM
512.754.3333
4 BOBCATFANS | SMTX | 11.13
5101 IH-35 South San Marcos, TX 78666 512-392-1999
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Events & Happenings
| November 2013 |
2013 Wurstfest
Join in the unique annual celebration rich in German culture and full of Texas fun! Located near the headwaters of the beautiful Comal River in New Braunfels. You’ll enjoy good food, music, dancing, exciting carnival rides and games, German & Texan beer, special events and the finest in Alpine and Bavarian Style Entertainment. The best ten days in sausage history. November 1-10 @120 Landa Street 4015 South Interstate 35, New Braunfels
Early Voting for City & State Election Early voting for the Nov. 5, 2013, City of San Marcos and State of Texas elections will begin on Monday, Oct. 21 and end on Friday Nov. 1 at designated early polling places. Registered voters will need to bring photo identification as required by state law. November 1 @Designated Early Voting Polling Places San Marcos
also teach master classes and do a lecture on “Collaboration-The Process” for the students and the community, and talkbacks following screenings of his films.. November 1-2, 10 am @Theater Center - Texas State University San Marcos
Designer in Residence: Tony Walton Oscar, Emmy, and Tony winner Tony Walton shares his expertise with students as well as the Texas State and San Marcos community. As part of his residency, in addition to receiving the Bowman Lifetime Achievement Award, Walton will
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Candy Shop of Visual Treats On November 2nd, the Candy Shop will officially open its doors to purvey a delectable assortment of unique glass pieces that are sure to satisfy any aesthetic
sweet tooth. Treat yourself and your loved ones to this exclusive holiday engagement featuring assorted demitasse, drinks and desserts provided by Sugar Shack and Amy’s Ice Cream. Jack Roseman (best known for his wonderful, one of a kind stained glass) is back by popular demand and will rejoin the studio for the holiday season. The artist will be exhibiting some of his latest work along with some other exclusive, eye catching creations. November 2 @ Wimberley Glassworks 6469 RR 12, San Marcos
Dia De Los Muertos 5K Run/Walk & Kids Fun Run 7:00 am - Onsite registration 8:00 am - Kids Fun Run begins 8:15 am - 5K Run/Walk begins 9:00 am - Awards ceremony. November 2
@River Ridge Park 301 River Ridge Parkway, San Marcos
2013 San Marcos Veterans Day Parade Honoring All Who Served. November 9, 8:30 am - 12:00 pm @ Downtown San Marcos
Veteran’s Day Dinner & Swing Band Hangar Dance Bucket Raffle / Dance Contest The Sentimental Journey Orchestra playing 40’s Big Band Swing music $45/person - BYOB Beer and Setups Available Dinner at 6-7:30 pm Dancing at 7:30-11 pm For Information contact: Centex Wing Hangar at 512-396-1943 Website: www.cafcentex.com. November 16 @Commemorative Air Force Exhibit 1841 Airport Drive, San Marcos
Art UnHitched Local art vendors - jewelry, ceramics, scarves, tie dye, paintings, carvings, yard art, drawings, etc. Live Music!. November 9, 10 am-4 pm @ The Hitch: A Mobile Eatery 312 E. Hopkins., San Marcos
Wine & Wassail Walk Stroll downtown San Marcos businesses and enjoy wine, wassail, hors d’ouevres, live entertainment and holiday cheer. Proceeds benefit both United Way of Hays County and the San Marcos Downtown Association. November 15, 5 pm-8 pm @ San Marcos Downtown Square
THE BIGGER IT GETS, THE HARDER IT IS TO COVER
Scrap•Arts•Music Created by percussion virtuoso Gregory Kozak and designer muse Justine Murdy, and joined by Spencer Cole, Christa Mercey, Greg Samek and Malcolm Shoolbraid, SCRAP•ARTS•MUSIC excites the senses with intricate rhythms, raw energy, athletic choreography and the most beautifully inventive instruments on stage today. Reserved Seating $25 General Seating $15 (Student/Child will receive $10 discount on ticket price.) November 19 @Evans Auditorium – Texas State University San Marcos
TXST Football vs Western Kentucky University Last conference and home game of the season. November 23, 6 pm @ Bobcat Stadium San Marcos
self-serve frozen yogurt
2013 Tanger Outlet Turkey Trot Before gobbling up your own turkey this year, run, walk or trot with us in the 2013 Tanger Outlet Turkey Trot on Thanksgiving morning, November 28, 2013 at the Tanger Outlet Center in San Marcos, Texas. Thanksgiving Turkey Trots have become an exciting tradition for experienced and novice runners alike, and we are thrilled to share this tradition with you! November 28, @Tanger Outlets 4015 South Interstate 35, San Marcos
350 N. Guadalupe St. (Guadalupe & University) 512-667-6720
CATERING • CAKEBALLS FUNDRAISING • PARTIES
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The finer Points
of a Cut of meat
Antonio Gonzales has been working at Bon Ton Meat Market for 42 years now.
Bon Ton Meat Market has been around longer than most of us have been alive. The steaks are huge, great cuts, and the price is inexpensive for a speciality shop. The homemade sausage must be tried. Hell, while you are at it, try the thick cut smoked bacon.
Ribeye Roast: Out of the piece of meat over 12 ribeye steaks can be cut.
Round Steak: cubes cut up for your crock pots or for your soups.
This is a ribeye steak cut from the ribeye roast on the left. This is one of the most flavorful pieces of meat on the table. 8 BOBCATFANS | SMTX | 11.13
A round steak is a beef steak from the ‘round,’ the rear leg of the cow. Off this piece, you get round steak, ground beef and cubed steak for your soups.
A raw top round steak cut from a biggest piece of round cut: This part of the steak is the main part of making a delicious chicken fried steak.
Trimmings and cut off pieces that are used and mixed in with ground beef and sausage.
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We talked Tequila By Diana Hendricks
Margaritas are the number one cocktail in America and have held that title for the last seven years, according to The BARometer Handbook, known as the Bar-owner’s Bible. In 1973, Americans drank a million cases of tequila a year. In 2012, Americans purchased more than 12 million cases. San Marcos is no exception to that trendy phenomenon.
“A lot of people come to Palmer’s for classic cocktails. A good martini, a French 75, a side car, those are coming back into style. But Margaritas are still the champion here, head and shoulders above the rest.”
-Monte Sheffield
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“When National Margarita Day came around, we hand-squeezed 512 limes, just for the margaritas, not for the other drinks that required limes that day,” he recalls with a laugh. “We handcraft our drinks. We want to do them right, and we have the best ones in town, from what people say. I like to think we are setting a standard. Mexican martinis and margaritas continue to be our top two drinks in volume sold,” he said. So what makes ‘The Best Margarita?’ Some purists will swear by the 2-1-1 recipe: 2 parts tequila + 1 part Cointreau + 1 part fresh squeezed lime juice. This is a good start, but particular margarita drinkers may argue that the Cointreau overwhelms the combination. Margarita debates are as common as chili wars, and there is no right answer. Find what you like and stick with it. Or if you can’t leave it alone, infuse something! Photos Eric Morales
Walk right in.
No appointment needed. Open late and weekends.
512.353.6425
M-F 9 a.m. - 9 p.m. Sat/Sun 8 a.m. - Noon 1941 North IH35, Suite 101A on the frontage road at Wonder World Drive
The hands behind our da Vinci Robotic Successes belong to a dad, husband, golfer and wakeboarder
Now oering virtually scarless surgery through single-site da Vinci procedures.
Dr. Erik Anderson, General Surgeon, is now performing more successful single site procedures than any other physician in the Austin-SA region. Find out why more people choose da Vinci Robotic surgery at Central Texas Medical Center.
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Palmer’s Seasonal Infused Tequila Flavors Ancho Chili/ Hibiscus Ancho Chili/Orange Berry Medley Blueberry /Jalapeno Blueberry/ Lemon Blueberry /Sage Cantaloupe Cranberry Cucumber /Lime Dirty Maria Grilled Grapefruit Guajillo Chile/ Peach Habanero/ Orange Hibiscus /Strawberry Kiwi /Blueberry Kiwi /Melon
Monte is proud of the fact that Palmer’s handcrafts all of their mixed drinks. “You won’t find a premade mix or powder here. Sometimes our drinks take a little longer to make, because they are made to order. We don’t stir up a big tub of something and pour from that. I believe in the four ingredient margarita (and Mexican Martini). You have to have good tequila and good orange liqueur, and we use Patron Citronge – not that crappy stuff that is three bucks a bottle. And fresh squeezed limes and either agave nectar or simple syrup. No powdered mixes or premade concentrates. Four ingredients.” So what is the best tequila on the shelf? “In the liquor store?” Monte asks and thinks for a moment, “Best bang for the buck – Milagro. My all time favorite is Cazadores Reposado – the best tequila on the market.” “What about Patron?” I ask, thinking of the slick ads and fancy boxes and the squatty square bottles that have been a mainstay in most bar for years. He smiles and nods. “Well, they have done a great job of marketing. And marketing is going to keep them on top. Patron is like Grey Goose (vodka). When people want to order a name brand, most of the time they will call for Patron tequila or Grey Goose vodka. But Tito’s (Texas made) vodka is giving Goose a run for its money. Tito’s is phenomenal. Out of any single liquor, Tito’s Vodka is our biggest seller, outside of tequila.” Monte and his wife, Kristin, have owned Palmer’s for almost three years. A Temple, Texas native, he graduated from high school and followed his brother, Mike, to Texas A&I University. Mike had played on their 42-game winning streak, national championship football team in the 1970s. Monte played offensive tackle and defensive end for the Javelinas in 12 BOBCATFANS | SMTX | 11.13
the 1980s. After college, he “didn’t want to go home to Temple, so I ‘bounced’ up and down Sixth Street, working the door, and working my way up to bartender,” before making his way to chef and restaurant manager in several wellknown establishments, including Jazz, A Louisiana Kitchen and the Iron Works Barbecues. His brother, Mike, opened a veterinary clinic in Wimberley, and Monte and Kristin decided that San Marcos was the perfect place to raise a family. So they moved from Austin to San Marcos, and he became the operating manager for a local restaurant and bar. In 2010, they purchased Palmer’s and became the third owners of the landmark local favorite, named in honor of the mother of the first owner. “So how’d you get to tequila infusions?” I asked. Artisan infused spirits are created with quality vodka, tequila or whiskey that are steeped with fruits, vegetables, herbs, chiles or vanilla, offering a distinct flavor to compliment a signature drink. Palmer’s has earned a reputation for their unique artisan infused tequilas, compiling a long list of featured flavors that changes with the seasons. “My brother has always liked Kahlua coffee liqueur, so about that time, I started making him coffee infused tequila liqueur for Christmas presents. He drinks it in coffee, over ice cream, on the rocks. I’ve been making it for him for Christmas, every year for the last thirteen or fourteen years. And now he expects it.” Monte continues, “That got me thinking about other infusions. I always wanted to try to create some artisan flavored spirits but got busy opening Palmer’s and other things and sort of put that idea on the back burner. Then you and Mark came back from the J.W. Marriott Resort and told me about the infused tequila bars over there and how they incorporated chiles and
southwestern flavors in their tequilas, and we started working on something here.” From that experimental start, Monte developed a list of thirty-something flavors – ranging from ancho-orange to strawberry-jalapeno. Some are sweet, some are spicy, and some are a combination of both, but all offer a unique seasonal flair to a time tested favorite. “So now, you can have a Palmer’s margarita, or you can have a Palmer’s Margarita Especial with artisan infused tequila. It’s amazing. We can’t keep it on the shelves. Prickly pear is in season now, and I am making a lot of that; but when the pears are out of season, we will move on to something else and wait for next year’s crop. Strawberry jalapeno is a big hit. Blueberry is great when it is in season.” Any rejects? I asked. “Well, the Bloody Maria Lover was really sort of a pico de gallo infusion – but is only good in a Bloody Maria,” he said. “And the Maui Wowie is a pineapple, lime and coconut infusion. The one or two ingredient blends are more popular than the exotics, but it is fun to experiment.” While liquor laws prevent him from selling these infusions to go, you can try this at home. See sidebar recipes for how to make your own infused tequila. As I write this, I have two infusions steeping out in the kitchen. Monte is considering making a non-alcoholic café’ liqueur reduction to sell around the holidays. One that patrons purchase by the half/bottle to take home and simply add their own tequila or vodka to for their own coffee liqueur during the holidays. Meanwhile, it’s five o’clock somewhere – ¡Salud!
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Hays Co. Barbeque Pitmasters: Michael Hernandez, Aaron Hernandez & Omar Serna Established: 2007 Brisket: 18-20 Hours Note: representing SMTX Nov 3 at the Texas Monthly BBQ Festival and moving to a new location on I-35 later this month.
La Barbecue Pitmaster: John Lewis Established: 2012 Brisket: 12-15 HOURS Note: An apprentice of Franklin’s BBQ, Mr. Lewis might be smoking the best brisket in the state ...which means the world.
Black’s Barbecue Pitmaster: Kent Black Established: 1932 Brisket: 12 hours Note: Black’s opens a 2nd location in San Marcos in January.
Kreuz Market Pitmaster: Roy Perez Established: 1900 Brisket: 6-8 hours Note: The Kreuz/Smitty’s BBQ Dynasty opened Schmidt Family BBQ in Bee Cave last month to rave reviews. 14 BOBCATFANS | SMTX | 11.13
Worth Trippin’ Over the drive From SMTX
Snow’s Pitmaster: Tootsie Tomanetz Established: 2003 Brisket: 8-9 hours Note: Only open on Saturdays. We suggest you call ahead to ensure you get a taste.
Blacks BBQ - 18 Miles - 215 N Main St, Lockhart Kreuz Market - 18 Miles - 619 N Colorado St, Lockhart Smitty’s Market - 18 Miles - 208 S Commerce St, Lockhart La Barbecue - 30 Miles - 1502 South 1st St, Austin Freedmen’s - 30 miles - 2402 San Gabriel St, Austin Schmidt Family Barbecue - 42 Miles - 12532 FM 2244, Bee Cave Louie Mueller Barbeque- 70 Miles - 206 W 2nd St, Taylor Snow’s - 80 Miles - 516 Main St, Lexington
The Art of Brisket Tell a chef to Take the toughest cut of meat and turn it into a juicy masterpiece more flavorful than the finest steak. IT’s a lofty challenge and much Easier said than done. Famed BBQ photographer Robert J. Lerma shares A LOOK AT THOSE who spend hours in pursuit of delivering smoky perfection, all within driving distance of SMTX.
View more Texas BBQ photography at RobertJLerma.com and follow him on twitter @robertjlerma
Smitty’s Market Interim Pitmaster: Pablo Garcia Established: 1999 Brisket: 6-8 Hours Note: WHEN YOU WALK IN, DON’T STEP INTO THE OPEN FIRE PIT ON YOUR RIGHT...IT’S A DOOSEY.
Louie Mueller Barbecue Pitmaster: Wayne Mueller Established: 1949 Brisket: 10-12 Hours Note: Wayne’s late father, Bobby Mueller, won the chef coveted James Beard Award in 2006.
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Passionate Chefs Serious Food
By Katie Lewis
“We cook our asses off, and in doing so, we bring our dishes to that next level,.” Prosciutto aged 12 months before served.
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Chef Michael McNeilly TRATTORIA LISINA 13308 FM 150 WEST DRIFTWOOD, TX 78619 (512) 894-3111
Agnello alla Griglia
Pappardelle al Cinghiale
Executive Chef Michael McNeilly has a big hunger, deep inside, for great food. He always has. He’s one of those chefs who knows when he’s preparing an exquisite meal. It isn’t just about feeding someone, like putting gas in some machine; rather it’s about creating a delicious experience that builds long-lasting memories. This Long Island, New York native has been in the memory-making business for over 19 years and has learned all he knows about food and cooking, not from culinary school, but from working under excellent chefs in top kitchens all over the country. Chef Michael worked his way up the culinary food chain the hard way and now holds the title of Executive Chef at Trattoria Lisina, a beautiful Italian restaurant developed by Damian & Trina Mandola and set on the edge of a vineyard in Driftwood just minutes from San Marcos. Under the guidance of Chef Michael, Trattoria Lisina truly captures the soul of Tuscany through his sincere love of always fresh and classic Italian food. By using only the finest ingredients from trusted distributors with whom he has forged personal relationships, Chef Michael is able to achieve a high level of freshness and quality for his truly seasonal menu. He has successfully developed alliances with several local boutique farmers and producers for produce and other fresh products. “It’s difficult sometimes though, with a 300 seat restaurant. When one of our farmers calls up and says that he’s got a ton of beautiful tomatoes and shows up with a case, or 10 pounds, I can make about 15 beautiful salads. What it does is make each of those salads or dishes just that much more special to our guests.”
Pesce del Giorno
Prosciutto & Ruchetta
For the fish, the chef has a fish guy, Travis, out of Brooklyn, New York. Travis sends Chef Michael an email every day, so that he can see what lands where, and can actually source his fish, fresh from origin. He explains, “Most places in the Austin area place their orders and get their fish shipped in about four days.” That’s not the case at Trattoria Lisina. With Chef Michael’s ‘Sea-to-Table’ connections, he’s ordering fish today and getting it the next morning by 11 a.m. “It’s pretty cool. You pay a little bit extra, but the quality is unbeatable.”
| Photos Eric Morales |
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“I like when people cook. That’s where the party starts and that’s where the party ends, right there in the kitchen.”
200 lb pig from local Broken Arrow Ranch. It took Chef Michael and Sous Chef Topher to break it down.
The kitchen also receives a full 200-pound pig on a regular basis. Chef Michael and his Sous Chef Topher will break the pig down into different delicious and usable pieces that will find a home in the charcuterie closet for a few months. It’s in this magical room, or curing closet, where various prepared meat products are aged and cured, like salami with black truffles and wild herbs, smoked speck from the pig’s front shoulder, and perfectly salty prosciutto, from the pig’s hind legs. Chef Michael is in there every day, checking moisture levels, and making sure everything’s right. “We cook our asses off, and in doing so, we bring our dishes to that next level,” says Chef Michael. It’s a lot of work, but that’s what makes each bite of food shine, and makes you want to come back for more. When Chef Michael isn’t “working his ass off” in the kitchen at Trattoria, he’s still cooking up Italian classics for his own family. Growing up in the Northeast, it’s hard not to fall in love with the bright, acidic and mouth-watering flavors of Italian cuisine. One of the chef’s favorite foods is Braciola, flank steak stuffed with a blend of Italian cheeses, peppers, onions, mushrooms, bread crumbs and baked in marinara sauce. “It’s pretty righteous.” Pair that with his favorite Amarone Italian wine, and he promises you’ve got a meal that’s to die for. But if he had one meal that he would put above any others, he says it would be a simple filet, potatoes al gratin, and grilled asparagus. At the end of the day, it turns out that the chef’s a real meat and potatoes kind of guy. The thing about Chef Michael is that he just loves cooking, and he loves it when other people get in the kitchen and try their hand. “Everyone can cook. I don’t think there’s anyone out there who can’t cook. I think people are afraid. I think that people are
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“If you just take a deep breath, think about what you’re doing, it’s not hard””
probably more afraid to mess up what they’re cooking than anything,” he explains. Then after a pause, he continues, “If you just take a deep breath, think about what you’re doing, it’s not hard. I don’t think that there’s anything people can’t do.” The chef’s advice to home cooks is to learn the techniques that they use in the professional kitchens, practice proper time management and work clean. As he says, when you learn how to properly pan sear a chicken breast, then you can pan sear a pork loin, a fillet of fish, everything. “When someone cooks at home, they’ll appreciate eating out more—appreciate my food more,” Chef Michael says with a smile. “They’ll see it’s not as easy as it looks.” He brings the point home by describing what it’s like to make certain that all guests at a 14-top table get all their food at the same time, with everything at the right temperature. “To cook a medium-rare steak, a rare steak, two different kinds of pizzas, three pastas with different ingredients, some scallops and lamb, and get it all out at the same time, perfectly…People appreciate it more when they cook at home for their families.” Chef Michael McNeilly agrees that situations like these can bring a lot of pressure on an executive chef, but with a laugh, he adds, “The pressure is awesome. I’m a pressure junkie. But you can’t really appreciate it unless you do it for yourself sometime.” So what is the chef’s kitchen philosophy? “I like when people cook. That’s where the party starts, and that’s where the party ends, right there in the kitchen.”
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“ I always look at food and cooking with the attitude that there’s got to be a better way; a way to make it my own.”
Chef Andrea Garcia Cleveland’s 100 N Main Street Buda, TX 78610 (512) 312-4387
Chef Andrea Garcia has always held a deep-seeded love and passion for food. Ever since she was a little girl, she has shown great interest in the culinary arts. Her food fervency brought her to culinary school in 2010, where she discovered a new love for her old flame. She worked three jobs to make her cooking dreams come true, and while she was in her last months of education at the Art Institute in Austin, her professors forwarded her sparkling resume to some of the new and promising restaurants in the area. She quickly landed the job as head chef in the brand new Creole and Cajun restaurant, Cleveland’s in Buda. While Chef Garcia’s cooking up beautiful Frogs Legs Meuiere, delectable Snapper Pontchartrain and Chicken and Sausage Jambalaya in the restaurant, her favorite foods to cook for her family wouldn’t find themselves on this Cajun menu. “My favorite foods to cook would have to be Mexican Mole with the list of 26 ingredients, and some scratch made lasagna. So good.” And what does the Chef like to eat? She’s more of a health nut than her lasagna would make you think. “I like to stick to healthier foods. I can really notice a difference when food takes care of my body.” Being a chef has really allowed Chef Garcia to explore the deep facets of her passion in ways she never knew she could. “I’m always learning, and I’m never going to stop learning. And that’s fun,” she reflects. “There’s always a new technique and a new ingredient. I always look at food and cooking with the attitude that there’s got to be a better way; a way to make it my own.” And making it her own is what she’s doing over at Cleveland’s in Buda, with thoughtful presentations, bold flavors, fresh ingredients, and exciting combinations.
Grilled Chicken 20 BOBCATFANS | SMTX | 11.13
Seared Salmon
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market pizzas and exquisite entrees are what keep people wrapped around their fingers, coming back for more day after day, and sometimes twice in one day. But there’s more to Chef Matthew than meets the eye. Yes, he’s been cooking professionally for 15 years, but before he ever stepped foot into a kitchen, he had a love and passion for food. His grandfather might have had something to do with that, since he was a cook in the Navy during World War II. Or maybe it was the fact that he made his lunch for school every day. “They weren’t anything special,” Chef Michael reflects, smiling. “They weren’t particularly special or anything, but just the act of doing it is what intrigued me. Putting things together that tasted good intrigued me.” Naturally, Chef Matthew feels most at home in the kitchen using French and Western cooking techniques, as that’s what he learned at the CIA, but he loves to tinker, and use his precision and technique with unique, locally sourced, fresh ingredients and exciting, bold flavors.
“Putting things together that tasted good intrigued me.”
When he’s able to tear himself away from The Pear, he and Rachel like to cook together in their own kitchen. “Our boys love to cook,” he chuckles. “We’ve even named two of our pizzas at the restaurant after them. They pretty much created them. The Quintin, named for his 5-year-old son, features his favorites: Salami and basil. The Oliver, named for his almost 3-year-old, is piled high with the little one’s favorite foods: Okra and chorizo – yes, he’s only three. The Leaning Pear is all about creating a family and bringing a community together over inventive Hill Country-Inspired Cuisine.
Chef Matthew Buchanan The Leaning Pear 111 River Rd Wimberley, TX 78676 (512) 847-7327
The Leaning Pear, situated in the beautiful Hill Country town of Wimberley, is very much a family affair. With a dedicated husband and wife team behind the helm, there are only good things in store for this stunning restaurant. Executive Chef Matthew Buchanan and his wife Rachel began planning for The Pear after Chef Matthew received his degree in Culinary Arts from the renowned Culinary Institute of America in Hyde Park NY. Being native Texans, and Texas A&M graduates, the couple decided to move back to the great state of Texas with dreams of starting their own restaurant. And start their own restaurant they did. After years of honing their skills as chef and restaurateur, they opened The Leaning Pear in 2006, and it instantly became the small town’s favorite place for mouthwatering soups and salads. With their small restaurant’s enormous success, the duo took their original concept and ran with it, creating The Leaning Pear that stands today: a beautiful, modern-rustic structure with Executive Chef Matthew behind the pass, pushing out more than just soups and salads. Their wood oven farmer’s 22 BOBCATFANS | SMTX | 11.13
CORNED BEEF REUBEN house-cured brisket, sauerkraut, russian, swiss, toasted marble rye THE QUINTIN salami & basil
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Niman Ranch Blue Cheese “Bavette”
“Basically we take what we like from various styles of cooking and apply it to what we’re doing in the kitchen. We just play with it,”
Chef Kevin Parker We all know the great American success story. Work hard. Climb the proverbial ladder from the bottom to the top. Well, Chef Kevin Parker’s career over at Bordeaux’s in Kyle, looks a lot like that story. As a Texas State University alumni, he started over at Bordeaux’s at the bottom of the culinary food chain and worked his way up, first to sous chef, and a mere two years later, he proved himself worthy of the title Head Chef. Bordeaux’s menu is a beautiful reflection of fine dining French cuisine with a nod to Cajun flavors and preparations. “Basically we take what we like from various styles of cooking, whether it be French or Cajun or what have you, and apply it to what we’re doing in the kitchen. We just play with it,” said Chef Parker about the cuisine. 24 BOBCATFANS | SMTX | 11.13
Pan Steamed Chilean Blue Mussels In white wine, red chili & fennel broth. Served with grilled French bread.
BORDEAUX’S PRIME STEAKHOUSE 108 W Center St Kyle, TX 78640 | (512) 268-3463
While most of his time is spent preparing and cooking exquisite French inspired dishes, when he gets the chance to cook off the menu, he prepares his mom’s favorite meal: half leg of lamb crusted with rosemary and garlic, with a caramelized shallot and mushroom marsala sauce. But what really gets his mouth watering? His Mom’s meatloaf. “I’ve gone around and have tried to find a great meatloaf, but no one does it like my mom.” As a head chef, Parker rarely gets time off from his busy schedule, but when he does, you may find him enjoying a scrumptious meal at Uchiko in Austin. “Uchiko has the best fried chicken ever. I’ve tried to recreate it, but there’s just something about that batter I can’t figure out.” As for his absolute favorite meal, the last meal he’d ever want would be
fresh sushi. Really fresh sushi, like the kind he gets when he and his friends go out on the boat, deep sea diving. “When we catch a beautiful fish, the first thing to do would be to fillet it and eat it, right there. It’s really the best.” So what would Chef Kevin say to an eager home cook, thirsting for kitchen know-how? “Season! And season properly! Plus, if you learn how to use the right seasonings in the right ways, it’s the best way to cover up any number of kitchen blunders.” It’s safe to say the Bordeaux’s in Kyle has benefited from Chef Kevin Parker’s innovation, and playful look at ingredients, technique and pairings, so make it a date and enjoy a romantic and refined meal in the dim glow of the beautiful restaurant in Kyle.
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Must Tries of 2013 SMTX standout dishes
Rollin’ @ Japan Latino If excellent sushi is what you’re looking for, then Japan Latino has what you need. With an extensive menu full of interesting rolls, there’s something for everyone. But there’s a roll that surpasses the rest: The High Roll(er), which features 8 pieces of spicy yellowtail and jalapeno inside, tuna on top with garlic and spicy mayo. The pink tuna is vibrant and fresh, the emerald green jalapeno stands out against the white rice and the yellowtail inside the roll. The pink tuna and the yellowtail are smooth and velvety, and the crunch from the raw jalapenos contrast nicely with the chewy rice and buttery fish. The sauce is both sweet and spicy with garlicky undertones. Each bite is fullbodied and simply amazing. So if sushi is on your brain, visit Japan Latino.
Jammin’ @ The Root Cellar There’s something special about jams and jellies. Without it, toast would be, well, dry bread. Over at The Root Cellar Café, they’re making homemade jellies and jams with seasonal fruit. With flavors like their Spiceberry jam, chock full of blueberries and other delicious spices, The Root Cellar transforms toast from bland to luscious.
Porkin’ @ The Big Kahuna If you’re craving a mouth-watering burger, but want something new, truly unique and special, then try this. The Big Kahuna burger is a real flavor sensation. The moist meat of the burger and the smoky and sweet pulled pork piled on top, create a flavor combination that excites the tongue and becomes all the more exciting when it’s sandwiched between a toasty
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Hawaiian bread roll.
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Slurpin’ @ Prik Nam Pla With the cooler weather creeping in, nothing can beat a hot bowl of delicious soup. But with all the different cafÊs and eateries boasting their bowls, the best soup in town has got to be the deep, earthy and seductive beef noodle soup from local Thai spot, Prik Nam Pla. The balance of flavors is essential to this soup, and the folks over at the humble hole-in-the-wall have it nailed. The broth is earthy and meaty, but somehow packs a bright and citrusy punch. The spice slinks in after and warms your mouth. The sprouts and onions add some beautiful texture to the soup, while the rice noodles and superbly cooked beef add the heartiness you desire. This soup is quite simply the best soup around.
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Paul Qui More Cook, Less Talk
Paul Qui is a busy man. He’s been busy working and he’s been busy winning. In the same year, 2012, he won a James Beard Award (which I’ve read over and again is the Oscar of the food biz), and Bravo TV’s Top Chef. He opened his own restaurant, Qui, earlier this year. It is finedining at its best--a truly unique experience.
THE MAKING OF QUI
“Kind of crazy but it all makes sense”
quiaustin.com
30 BOBCATFANS | SMTX | 11.13
1. You studied art in college? How/ when did you make the transition into food? Not really, I started out as an art major and quickly changed to other majors before dropping out. While in college I waited tables at a few restaurants, I was drawn to the energy in a restaurant and decided to switch what I was doing. 2. What inspires you when creating new dishes? The ingredient 3. What is your favorite food item/dish on earth? Ice cream 4. When you have a family gathering, is it a given that you are cooking? Usually not, I enjoy eating my family’s food as much as I enjoy cooking. 5. Guilty pleasure food? Fried Chicken 6. How has opening Qui changed things for you? Biggest challenges? More work, continuous evolution of our menu
The holidays are around the corner and if you’re feeling ambitious, Paul Qui has been kind enough to share a Baked Sweet Potato with Thai Chili Marshmallow Recipe that can serve all the guests at your holiday dinner. There’s plenty of time between now and Thanksgiving to practice.ctice.
Sweet Potato
Procedure
Yield: 20 orders
Rub the sweet potato with butter and salt, then wrap in aluminum foil. Bake in Rational Oven under combi mode 175 degrees Celsius with 40% humidity until tender.
20 ea medium sweet potatoes 25 g butter, pflugra 5 g salt, baleine Thai Chili Marshmallow Yield: 2 L (approx. 20 portions)
7. Besides your own, what is your favorite restaurant to eat at? Tam deli 8. What is the most underrated food item you can think of? Onions
180g Water 375g Sugar 15g Glucose 35g Water 100g apple cider vinegar 20g Syrup base 4 sheets gelatin(bloomed) 6 Thai chilies (minced)
9. (if you can talk about this one) New East Side King location? What’s up with that? Yes, we’re opening a location on South Lamar, hopefully soonish. It will be our best of menu plus some added surprises.
5 Kaffir Lime leaves (minced) 40g egg whites Syrup Base 500 g Sugar 100 g Water 0.1g citric acid
| Words & Photos Eric Morales |
1. Combine water, sugar and glucose in a pan and heat to 115 degrees Celsius. Then remove from heat. 2. In a separate pan heat water, apple vinegar, syrup base, Thai chilies, and kaffir lime leaves to a simmer. Dissolve and remove from heat. 3. In the stand mixer whip egg whites to stiff peaks. 4. Once the sugar, glucose, and water mixture has cooled to 100 Degrees Celsius add the gelatin/chili/lime leave syrup and mix. 5. In a standing mixer with whisk attachment, whip egg whites to stiff peak. Slowly pour in the hot syrup mixture a little at a time being careful to not get it on the sides of the mixing bowl. 6. Mix until all of the syrup is incorporated and the marshmallow has cooled to room temperature. 11.13 | SMTX | BOBCATFANS 31