Brownsville Preservation Society Q3 2017

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ISSUE NO. 3 FEATURES

QUARTER 3

2017

LOCAL HISTORY

CABOOSE

Larry Lof restores downtown gem

Linear Park Caboose

Trey interviews Larry about his restoration of the Olvera Building.

Shannon sheds some light on upcoming work on the joint project with COB.

DINNER WITH JACK BROUGHT FOOD AND FUN BY TREY MENDEZ The Brownsville Preservation Society hosted its 1st Annual Project UPKEEP fundraiser “Dinner with Jack” on Saturday, September 16th, with special guest Jack Gilmore, Austin’s celebrated chef and restaurateur. Gilmore, a Brownsville native, is co-owner of Jack Allen’s Kitchen and Salt Traders Coastal Cooking. The event drew nearly 130 people to the Historic Alonso Building on East Saint Charles St. Austin-based Tito’s Vodka and Z Tequila donated spirits and the food did not disappoint. A Jack Allen’s Kitchen crew of six, including executive chef Chris Ten Eyk, prepared an extensive menu featuring ceviche, seafood crudo and bacon-wrapped quail appetizers, a South Texas shrimp and crab boil, signature drinks and a tasty dessert. State Representative Eddie Lucio III presented a resolution to Gilmore on behalf of the Texas Legislature, and Ramiro Gonzalez presented a proclamation from the City of Brownsville. “I had an incredible time growing up in Brownsville,” Gilmore said. “My wife and I fell in love on SPI. We take our kids and grandbabies every chance we get. One of the reasons we wanted to do this event in Brownsville was to preserve the old Brownsville, what I remember growing up there.”

Dinner with Jack. Photograph by Cassy Treviño of ct[photography].

The idea of inviting Gilmore to Brownsville was suggested by BPS member Laurie Works. Vice President Trey Mendez followed up and reached out to Gilmore and his team. They were sold on the idea of helping BPS raise funds for Project UPKEEP, a new initiative aimed at assisting low income homeowners with exterior repairs to their historic homes. Once the dinner concluded, Gilmore signed his cookbooks for nearly 40 guests and was noticeably humbled by the support and turnout, promising to return next year. It was amazing to have Jack share some of his wonderful cuisine with us. In a way, this event was a homecoming


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