Edible Austin Magazine Sept Oct 2022

Celebrating the very best of Central Texas food culture

Dripping Springs

Hog Wild

Scholz Garten

As we wrap up one of the hottest summers in Texas and around the country, we are looking forward to fall and all that the season has to offer when cooler weather (hopefully) makes its way into our area and gives us more opportunities to enjoy the outdoors, gather with friends and cook in our kitchens.

If you are interested in exploring an area thriving with creativity and rich in a sense of community, look no further than a short drive west of Austin to Dripping Springs. This bustling city has many monikers you may have heard of — “Just west of weird,” “Gateway to the hill country,” or “Wedding capital of Texas” — but what it really offers is an abundance of outdoor beauty filled with hiking trails and spring-fed swimming holes, along with a burgeoning downtown replete with a variety of dining options, innovative entertainment and unique shopping experiences. You can read all about Dripping Springs and how this community is thriving in our Edible Escapes section.

In our Edible Endeavor feature, we introduce you to Chef Jam Sanitchat, owner of Thai Fresh and Gati, her vegan ice cream and gluten free bakery shop. Originally from Thailand, Chef Jam recently traveled home to see her family for the first time in four years and we find out how she incorporates her experiences in Thailand into her restaurants back in Austin. We can’t wait to try her dessert, lod chong, once she perfects it for her menu at Gati and chive pancakes once she adds it to the menu at Thai Fresh.

Just in time for football season, be sure to check out our feature on Scholz Garten, the oldest continually operating business (and beer garden!) in Texas, and our special section Friday Nite Bites where Trey Elling, the host of Shirts and Skins on 104.9 The Horn radio station, shares his favorite spots to gather with friends and family on game nights.

Our Farmers Diary takes you on an adventure to Zanzenberg Farm in Center Point, where Kayte and Justin Graham raise pigs not just for pork, but also for their natural tendencies to improve soil biology and hydration. This progressive approach to farming, along with partnering with local businesses to divert food waste to growing pigs, allows the Zanzenbergs to make significant contributions to the local economy.

As always, we have some great recipes for you to try out when you are ready to get back into the kitchen — from delectable pumpkin pancakes drizzled with maple salted pepitas and pecans to a dinner of roasted garlic and smoky beetroot pasta – these recipes are the perfect beginning to your fall cooking plans.

We hope you enjoy the fall weather and this issue of Edible Austin Sincerely,

PUBLISHER/EDITOR

Monique Threadgill monique@edibleaustin.com

ASSOCIATE PUBLISHER/ CREATIVE DIRECTOR

Ralph Yznaga ralph@edibleaustin.com

COPY EDITORS

Claire Cella

Stacey Ingram Kaleh

CONTRIBUTING WRITERS

Stacey Ingram Kaleh

Karina Mackow Nathan Matisse Ava Motes Yolanda Nagy Addison Starr

CONTRIBUTING PHOTOGRAPHERS

Heather Barnes Karina Mackow

ADVERTISING SALES

Liz Reingold Advertising Director liz@edibleaustin.com

Stephanie Walsh stephanie@edibleaustin.com

CONTACT US

512-441-3971 info@edibleaustin.com edibleaustin.com

5524 Bee Caves Rd., Ste. J-4 Austin, TX 78746

Edible Austin Mission

To transform the way Central Texans eat by connecting them to local food growers, producers and makers, thereby strengthening the local food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community events.

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ON OUR COUNTER

Story by ADDISON STARR Photography by MONIQUE THREADGILL

Take a look at what we are enjoying this month:

DELIGHTEAS

From the woman-owned company, DelighTeas, comes two of our new favorite products, their Ayurvedic Golden Milk Blend and Masala Chai Blend. DelighTeas creates authentic Ayurvedic products, which is a natural system of medicine that originated in India more than 3,000 years ago. Both of the blends we have been loving are gluten-free, vegan, and made with 100 percent organic ingredients and come with many health benefits. The Golden Milk Blend is caffeine-free and includes turmeric as one of the main ingredients — which contains an active compound called curcumin, a strong antioxidant and powerful anti-inflammatory. In addition to turmeric, the tea also contains Ceylon cinnamon — another anti-inflammatory and antioxidant — as well as ginger to relieve indigestion and nausea. The Masala Chai Blend, which has caffeine, is also made with Ceylon cinnamon and ginger, plus cardamom — which is known to support gum and throat health; nutmeg — and clove — which can help support healthy blood sugar levels. Both of these products can be served warm or cold, which means they can be enjoyed year-round! Visit their website to place an order and learn more.

ainutreats.com

IT’S ALL GOOD BREAD

It’s All Good Bread has been one of our favorite finds recently. Their gluten-free, clean sourdough breads and baked goods are sure to become your new favorite, locally-made loaf. From Almond Butter Bites to baguettes to sourdough chocolate chip cookies and crackers, It’s All Good has many options to choose from. We love any of their sourdough products: the baguettes, boules, and seeded or classic sandwich loaves — which can be used for any meals of the day. It’s All Good really embodies its name by making their products with clean, organic, non-GMO, and local ingredients and baked fresh every Wednesday. Check out their website to browse products and place an order, which can be picked up at their shop on Anderson Lane, delivered to your door, or even shipped all over Texas!

itsallgoodgoods.com

FEEL GOOD AGAIN

NEW CANAAN FARMS PUMPKIN BUTTER

Fall is the time for pumpkins, and what better way to celebrate fall flavors than with a locally-made pumpkin butter. New Canaan Farms has been creating delicious products using fresh, top-quality and natural ingredients since 1979. They specialize in crafting gourmet jams, salsas and sauces, and have a variety of options to choose from. Our favorite is their pumpkin butter, perfect for spreading on toast, waffles, pancakes or gingerbread. In addition to using it as a spread, it is the perfect ingredient to many fall recipes, which you can find on their website and include pumpkin chiffon pie, orange sweet potatoes and pumpkin-pecan bread. Located in Utopia, New Canaan Farms is currently in the process of setting up their new facility and gift shop that will be open to the public soon. In the meantime, their gift boxes, sam pler sets and cases are available to be purchased and shipped on their website.

newcanaanfarms.com

The 1 in 5 Central Texas children at risk of hunger need your help so they can have a happy, healthy summer.

by

After a di cult two years for our community, families are continuing to struggle as food and housing prices soar.

Notable Edibles

by AVA MOTES

San Antonio’s J- Prime Steakhouse Opens in Downtown Austin

San Antonio’s highly-renowned J-Prime Steakhouse has opened a second location in downtown Austin. Offering modern steakhouse ambiance and oneof-a-kind cocktails crafted by experienced mixologists, J-Prime is the perfect place for an upscale night on the town.

“Bringing J-Prime to Austin has been such an amazing endeavor for us,” says Director of Operations Fernando Arantes. “We are thrilled to offer the best of service and cuisine to the Austin market as this will allow us to cater to locals and business guests who seek true indulgence, which is our culture and who we are.”

Whether guests choose to try the filet mignon, a Wagyu Tomahawk ribeye, or the 44- ounce porterhouse, J-Prime guarantees that their beef will be charred to perfection over an open fire. The dinner menu also features seafood selections, such as oysters rockefeller and Alaskan crab legs, which are flown into Austin daily. For dessert, guests can enjoy a classic bananas foster or a 7-layer “Big Guy” chocolate cake prepared by J-Prime’s resident pastry chef.

To try J-Prime’s decadent menu, visit their new location at 301 Brazos Street, Suite #150. It’s best to book a reservation online at jprimesteakhouse.com.

New Pizza Truck, Side-Eye, Rolls into East Austin

New from Tony Curet, co-founder of the former Dough Boys Pizza food truck, is another pizza truck concept: Side-Eye. Side-Eye is a solo venture from Curet, which seeks to return his specialty Neapolitan-style pizzas to southeast Austin following the closure of Dough Boys. Side-Eye is also parked at Meanwhile Brewing, in the same spot Dough Boys had been located.

Side-Eye offers the same wood-fired pizza techniques that made Dough Boys a favorite, with some added twists. Side-Eye is a distinctly Austin establishment, tapping into local producers and a “Keep Austin Weird” mentality with unique menu items. The new truck announced that they will source ingredients from nearby Hi-Fi Mycology Farm, Ox Farms and Barton Spring Mill to create their one-of-a-kind menu items.

Side-Eye’s menu lives up to their tagline (“Weird, Wild, Wonderful Pizza”) with pies like “The Hippie,” a white-sauce pie complete with Italian sausage, cipollini onions, fontina, and calabrian peppers. They also offer new weekend specials, including a Texas skillet pancake and a ham, egg and cheese pizza.

To try Side-Eye’s specialty pies, visit them at 3901 Promontory Point Drive or visit sideeyepie.com.

Ensenada ATX Offers

Baja-Style Seafood Tacos

Now serving up seafood tacos is Ensenada ATX, a new taco truck in the Chestnut neighborhood. The truck pays homage to Ensenada, Mexico, a city famous for its fresh-caught seafood, with a bright orange exterior modeled after the famous seafood market Mercado Negro.

Ensenada ATX was founded by Liz Everett and Stephanie Everett Martin, a mother-daughter duo hailing from the truck’s namesake city. After moving to Austin, they missed the cuisine of their hometown and wanted to share it with neighbors. So, they created their food truck’s menu around fried fish and fried shrimp tacos, which can be paired with a selection of salsas and macha. On weekends, they offer special menu items like shrimp cocktails and ceviche tostadas.

To try these Ensenada specialties for yourself, visit Ensenada ATX at 2701 East Martin Luther King Jr. Blvd. Or check them out on Instagram @ensenadatx.

Vegan Japanese Restaurant Nori Debuts in Central Austin

Catering to conscious eaters and sushi lovers alike is Nori, a new vegan Japanese restaurant in Central Austin. Nori specializes in vegan sushi rolls, which range from classics like cucumber and avocado to more inventive vegan options that include alternative meats that mimic fish flavors and add protein. A standout on the menu is their tempura-fried vegetables, which function as a substitute in many dishes.

Nori is operated by a family duo: Daria Rudkova and her husband Javier Evequoz. As vegans themselves, they wanted to serve plant-based sushi to other vegan eaters in Austin. Their innovative recipes balance healthy and ethically-sourced ingredients with authentic sushi presentation.

Nori’s plant-based menu is served in a former Louisiana Crab Shack location, and their space is complete with both indoor and outdoor seating.

To try Nori for yourself, visit them at 3208 Guadalupe Street, Suite B or online at noriaustin.com.

photo by SIDE-EYE

photo by J PRIME STEAKHOUSE

photos by ENSENADA ATX

photo by NORIphoto by SEALIE STARR

Purrfecto Cat Lounge Opens on South Lamar

Coffee & Pastry Shop Adds

Mañana Dos Location

Fans of the South Congress Hotel’s popular coffee and pastry shop, Mañana, will be excited to visit their new second location downtown: Mañana Dos. Located along the Ann and Roy Butler Hike and Bike Trail, Mañana Dos is the perfect stop for those exercising by the Pfluger Pedestrian Bridge.

The new location offers an expanded menu with a curated wine and beer selection, smoothies, grab-and-go food items, local kombucha and CBDinfused coffee. Menu highlights include their Japanese flash brew coffee, the Hasta Mañana (a custom lemon lager in collaboration with Austin Beerworks), vegan breakfast tacos from Lick It Up and pastries like monkey bread (which is exclusive to this location).

Mañana Dos has spacious indoor seating, complete with both bar and table seats. The new location also features a dog-friendly covered patio. With their varied menu items and seating options, Mañana Dos is perfect for a casual hang-out, date, coworking meeting and everything in between.

To try Mañana Dos, visit them at 111 Sandra Muraida Way or check out their website at mananaaustin.com/downtown-austin.

Casper Fermentables Opens Storefront in Sunset Valley

Casper Fermentables, a staple vendor of kombucha and other fermented goods at Austin farmers markets, has now opened their first storefront in Sunset Valley. The new Casper Fermentables store is a deli and bakery, taking over the space that Funkadelic operated prior to their pandemic-related closure.

Casper Fermentables’ menu features the same fermented goods for which they are known, as well as expanded deli offerings. This includes bagel sandwiches with toppings like egg and cheese, lox or house-made cream cheese; focaccia avocado toast; cinnamon rugelach, and eggplant parm sandwiches. The store also has a wide variety of grab-and-go sourdough breads and bagels. These foods can be paired with Casper’s signature kombucha, such as their popular Yaupon blend and their caffeine-free turmeric kombucha. They also serve coffee onsite, courtesy of Stouthaus Coffee.

To get a taste of these fermented goods, visit Casper Fermentables at 4715 South Lamar Boulevard. For more information and to explore their farmer’s market offerings, check out casperfermentables.com.

Hi Sign Brewing Reopens in Vintage RC Cola Building

After closing their original Southeast location earlier this year, Austin Brewery Hi Sign Brewing has reopened in Govalle. The new location operates in a former RC Cola bottling center from the 1950s and has repurposed much of the building’s infrastructure to support the needs of their new location.

Operating as both a taproom and production facility, Hi Sign strikes a balance between industrial and modern interiors. With communal tables and couches adorning their taproom, it is the perfect place to grab a drink and chat with friends, while learning a little more about the in-house production process.

The new Hi Sign includes the same lineup of beers from their original location alongside three new launches, such as the Eastside Pilsner. They also offer a selection of wine, cocktails and even coffee for customers to enjoy. And, because their new location has partnered with the food truck Burro Cheese Kitchen, people can enjoy the famed grilled cheese sandwiches on-site.

To check out Hi Sign Brewing’s new home, visit 730 Shady Lane or learn more at hisignbrewing.com.

“Purrfect” for cat and coffee lovers alike is Purrfecto Cat Lounge, a new cat cafe on South Lamar. The cafe provides customers with an opportunity to enjoy a cup of coffee while playing with cats in an open-concept space, complete with cat condos and toys. Because health code stipulations prevent Purrfecto from preparing drinks onsite, they have partnered with nearby Irie Bean Coffee. Customers can order cat-themed drinks at the lounge, such as the Choco-Cat (hot chocolate) and the Tabby (cold brew), and have their drinks delivered to them while they hang out.

In addition to their Irie Bean partnership, Purrfecto works with The Sunshine Fund and the Fuzzy Texan Animal Rescue to help rescue cats find a new home. If customers fall in love with any of the cats at the cafe, they are encouraged to fill out adoption applications. Purrfecto’s owner, Lupita Foster, compares the experience to dating because she says it allows people to play and connect with the cats before adopting.

To make furry friends of your own at Purrfecto Cat Lounge, visit purrfectocatlounge.com and book a reservation for either 30 or 70-minute “CATX-PERIENCES.” They are located at 2300 South Lamar Boulevard, Unit 104.

photos by HI-SIGN

photos by JESSICA ATTIE

photos by CASPER FERMENTABLES

photos by PURRFECTO CAT LOUNGE

Scholz Garten

Story by STACEY INGRAM KALEH Photography by RALPH YZNAGA

In the Local Legends series, we shine the spotlight on a restaurant that’s been serving the community for more than three decades. These iconic spots have become part of the fabric of our shared culture, with multiple generations of Central Texans able to fondly reflect upon memories made at these beloved eateries. In a rapidly growing and changing region, they’ve stood the test of time. Yet, they still need our support so that they can be enjoyed by future generations. It’s time to rediscover the restaurants that keep our communities authentic, vibrant and resilient.

If we want to talk local legends, there’s no place more suited for the conversation than Scholz Garten. Established in 1866 — more than 150 years ago — it’s the oldest continuously operating business in Texas, one of the oldest live music venues in Texas and the oldest continuously operating beer garden in the United States. Scholz Garten has been a gathering place for our community longer than just about any other space, witness to countless stories and good times, and somehow, amidst all of the challenges and change, it has remained constant and true to itself.

“We’re pretty much the same as we’ve always been,” says Dan Smith, an owner and partner who got involved with the iconic Austin institution about four and a half years ago. “Scholz survived prohibition by serving nonalcoholic beer and has made it through multiple pandemics … There may be high rises all around us now, but it’s still a community gathering space that people can count on to celebrate the city’s history and heritage.”

Frequently referred to simply as “Scholz’s,” the biergarten was founded by German immigrant August Scholz after the American Civil War, and quickly became an important place to celebrate German heritage. Scholz was purchased by The Austin Saengerrunde, a German choir group, in 1914. Scholz’ menu celebrates its German roots by offering a variety of smoked meats, like bratwurst, German beers served in steins, soft pretzels and more. In Smith’s words, they serve up, “cold beer, hot wurst and good times.”

Scholz also holds a special place in the hearts of Longhorns. Located close to The University of Texas at Austin campus, it’s been a favorite spot for UT students, faculty, staff and friends ever since the first UT Austin national championship football team chose Scholz as the place to celebrate after their win. Today, Scholz is still a popular spot to cheer on the team.

Music fans have also come to rely on Scholz as a pillar in our community, helping to create our identity as the Live Music Capital of the World. According to Smith, Scholz was one of the last music venues to close after COVID-19 hit and one of the first to re-open, wanting to ensure fans that live music was still alive and well after two years stuck at home. Scholz partners with organizations like Black Fret, a nonprofit that provides grants to artists and music businesses, to carry on its legacy of supporting local musicians.

When an institution like Scholz Garten is around for 156 years, it becomes many things to many people. And by maintaining its authenticity and continuing to be there for us as a place to share stories and live new ones it brings us all together.

Smith shares that he’s inspired and motivated by all of the stories he hears from customers about the special moments they’ve celebrated at Scholz over time. In the coming months, he looks forward to hosting more good times as Scholz opens with extended hours during the World Cup, hosts its annual “AustOberfest” with plenty of great live music and will open the oft -talked about but rarely experienced old six-lane bowling alley in Saengerrunde Hall a few days each week.

This fall, immerse yourself in Austin’s rich heritage, enjoy a beer and traditional German fare, and celebrate a UT Austin tailgate tradition at Scholz’s! Prost!

Order Up! May We Suggest:

First, fill your stein with cold beer.

Next, choose from appetizers such as a giant Bavarian pretzel or reuben waffle fries — crispy waffle fries smothered in melted Swiss cheese, sauerkraut, corned beef and Thousand Island dressing.

Don’t miss Deutsche Platte options for your main course, including Wienerschnitzel, Jägerschnitzel, beef tips, spätzel or the chance to “Build Your Own Sausage” picking from eight different types of smoked sausage and topping options like caramelized onions, rotkohl (red cabbage) and sauerkraut and signature sauces like dijon and biergarten BBQ.

Not into meat? No worries! Scholz offers several delicious entrée salads and veggie-centric sides.

1607 San Jacinto Blvd. scholzgarten.com.

“This place carries a little bit of magic with it,” says Smith. “There’s a real responsibility to keep it going and make it continuously special. We want people to know that Scholz has always been here and will always be here for them.”

Chef Steve Nelson and the Giant Bavarian Pretzel

German Wurst Board

photo by JERRI ANN YZNAGA

Goddess

Clarksville Residents and Restaurateurs

Honor Neighborhood History

Story by AVA MOTES

We often write about restaurants opening or changing in neighborhoods in and around the Austin area and Clarksville is one community that comes up from time to time. It was recently brought to our attention that the historical boundaries of the neighborhood are often misrepresented. Curious, we decided to dig deeper into Clarksville’s history and identity with the help of community members and local restaurant owners.

When Mary Reed first moved to Clarksville in 1989, she learned that it was once an independent community, founded by a formerly-enslaved man, Charles Clark, in 1871. This history, however, has all but vanished as Clarksville was eventually engulfed by the city of Austin as affluent white neighborhoods began springing up around it.

“Clarksville was a historically black neighborhood that was one of the first freedom colonies established after the Civil War. (It is important to know) the story of the people who used to live here and how they got driven out,” says Mary Reed, who is the president of the Clarksville Community Development Corporation (CCDC) Board of Directors.

“The land here was attractive and valuable, so the city decided to make the people of Clarksville [relocate]. Austin’s 1928 City Plan established what they called a ‘negro district,’ and all the people of Clarksville were supposed to leave. But, many stayed because this was their home,” Reed says.

Over the next several decades, Reed says Clarksville residents faced red-lining (difficulties getting loans and insurance), denial of public services and community loss, especially with the construction of Mopac through the neighborhood in 1971. Although local activists like Mary Baylor and Pauline Brown helped lead residents in protesting harmful policies — such as building an additional cross-town expressway through the neighborhood — gentrification has continued to drive out Black homeowners since the 70s.

That’s why the CCDC was created: to preserve the neighborhood’s ethnic and economic diversity, as well as the history and boundaries, says Reed.

According to the CCDC, historic Clarksville only encompasses the 10-block area bounded by Mopac, West Lynn Street, Waterston Avenue and West 10th Street. This does not include all of West Austin, but the moniker “Clarksville” has gained panache and is often misapplied.

“The surrounding neighborhoods [did not face] racism with the kind of grit and determination that the people of Clarksville had to. These neighborhoods have totally different stories,” explains Reed.

The three restaurants that are in this historical neighborhood are Galaxy Cafe, Taco Flats and Jeffrey’s. Although they have not been a part of Clarksville since the community’s inception, they have established their own importance to the current residents.

“We’re happy when restaurants come into the area where families can eat,” Reed says. “For example, a lot of people love Galaxy because the food is good, it’s reasonably-priced. It's become a neighborhood hangout and gathering place.”

According to Jay Bunda, a local resident and co-owner of Galaxy Cafe, it was important to the Galaxy staff they maintained a meaningful relationship with the surrounding community after opening the Clarksville location of their counter-service cafe in 2006.

“We've done several things to get into the heart of the neighborhood,” Bunda says. “We sponsored a splash pad over at the community center and took part in what used to be known as Clarksville Days, where we would have a big party for the community in our parking lot.”

With varied menu items from classic burgers to popular Buddha bowls, Galaxy serves food that anyone in the community can enjoy. And according to Bunda, their Clarksville location is particularly accessible to locals.

“We’re a walkable, approachable restaurant, and for that reason we’re very embedded in the community. I always found it real neat when you see people walking here for breakfast in the morning, pulling a wagon with

their kids.” Bunda says. “Clarksville is really self-contained. I remember just about every kid that worked here behind the counter or running food was from the neighborhood. Everyone knew each other, and that felt really cool.”

Galaxy has also distinguished themselves by honoring the history of the community that came before them. Their retail space was previously occupied by a local laundromat, which they have nodded to with their interior decor. Bunda says that the circular mirrors that line the walls of the restaurant represent the front-loading washing machines and the sudsy soap-bubbles reminiscent of the old laundromat.

Similarly, Taco Flats’ Clarksville location was designed with history in mind. According to owner Simon Madera, Taco Flats was named after an old Austin dive bar, popular in the 60s and 70s. Madera fell in love with the story of the original Taco Flats and spoke with previous owners about honoring the name with his new counter-service taco venture.

“The people that would go to Taco Flats back in the day were all popular sports figures, bankers, hippies, musicians, it was everybody. When we opened our restaurant, we were like, ‘This is kind of the way we want to operate,’” Madera says. “We don't peg ourselves to one certain demographic, everybody’s welcome.”

When Taco Flats opened their Clarksville location, they maintained this identity: touting both indoor and outdoor seating with reasonably-priced, authentic tacos that anyone in the neighborhood and beyond can enjoy.

“In Clarksville, we were also focused on paying tribute to the history of the neighborhood. So we have posters on our walls of people like Don Baylor, who Baylor Street is named after,” Madera says.

Baylor was a famous baseball player and manager of the Colorado Rockies, who grew up in Clarksville in the 50s and 60s. Reed says that this kind of reverence for the people who came before is appreciated by the community, and demonstrates that Taco Flats is neighborhood-friendly.

“The restaurants really wanted to be part of the neighborhood. We know they care and we’d hate to lose them,” Reed says. “Whether you live in the neighborhood, or you're looking for a new different restaurant in Central Austin, you should check our restaurants out, and maybe walk through the neighborhood and learn a little about Clarksville.”

To learn more, Reed suggests downloading the Clarksville walking brochure developed by the CCDC and exploring the historical information on their website: clarksvillecdc.org.

on LOCAL spotlight on LOCAL

photo by MONIQUE THREADGILL

photo by JEFFREY'S

photo provided by CCDC

photo by MONIQUE THREADGILL

photo by CCDC

Mastering the Markets

Good Shepherd Farmers Market

Story and photography by YOLANDA NAGY

Hello again Edible Austin community! If you found yourself missing my usual "Mastering the Markets" piece in the last issue, it was because I had a great opportunity presented to me that I could not pass up. The opportunity was to fulfill the role of farmers market manager for the Good Shepherd Farmers Market. After visiting this market on one of my usual tours, I decided to take on this new role and I immediately felt a sense of belonging. I want to let you know that even with this new job, I’m committed to bringing you the best of what's happening at all the rest of our local Austin farmers markets.

But first, let me tell you about the Good Shepherd Farmers Market, located in Tarrytown. The Episcopal Church of the Good Shepherd has opened its doors to local farmers and the community in an effort to connect with local neighbors and provide a service to the wider community.

ECGS noticed that all neighborhoods, regardless of their economic status, can become food deserts when there are very few places where residents can buy fresh, local goods and produce. So, in 2021, they started the farmers market for their members and neighbors to ensure access to fresh and nutritious food. On Saturday mornings from 9 a.m. to 1 p.m., families gather on the church grounds to meet each other as they eat and shop for fresh produce from local farmers and artisans.

The experience at the Good Shepherd Farmers Market takes me down memory lane. When I was growing up, getting up early on Saturday morning to head to the market with my mom was the best! As a kid, farmers markets were always fascinating places. My mom knew all the vendors, and we would stop and chat with our friends and stay for lunch. The next day, on Sunday morning, we would go to church to worship, and then Sunday afternoon was reserved for big family dinners. All the fresh local foods my mom bought at the market the day before were cooked and spread out on the table for us to enjoy. and economic diversity, as well as the history and boundaries, says Reed.

I love this idea of a market and church coming together; in my opinion, both are essential to our world. They both feed us, whether that’s spiritually, mentally, emotionally or nutritionally. When we learn about our local farms and meet the families who run them, we can truly appreciate the local produce that comes to the market fresh each week. Knowing where our food comes from is very important to our health and well-being, and being a part of a community is valuable to our sense of togetherness and belonging. My mom is a witness to that. She lived to be 100, and she never missed a Saturday market or Sunday mass.

Walking into the beautiful grounds of the Good Shepherd Farmers Market on a Saturday morning, you are met with a parking lot lined with vendor booths that wrap around the courtyard. Each booth is different, with samples to try and new people to meet.

There is something special about purchasing food from the people who grew it or made it. Expect to see young entrepreneurs behind booths, too. One of the young vendors brings fresh eggs from his hens. Church musicians donate their time on Saturday to provide live music that fills the air with calypso sounds and familiar tunes. People are welcome to sit at round tables under big, shady oak trees and eat treats from the many food vendors nearby. It's a family affair and a great way to spend the morning. There are just the right number of vendors to enjoy and plenty of parking in the garage. The Good Shepherd and its members have sowed the seeds for a unique Tarrytown neighborhood farmers market for all to come out and enjoy. Can I get an “Amen!?”

Good Shepherd Farmers Market

3201 Windsor

Saturday 9 a.m.–1

Family Fun

Dog friendly

Music

Instagram: @goodshepherdfarmersmarket

Facebook: Good Shepherd Farmers Market Website: gsaustin.org

Find Yolanda Nagy on IG: @eatin_and_sippin_locally and on Facebook: Eatin’ and Sippin' Locally.

Straight from Thailand to Thai Fresh

Story by NATHAN MATISSE Photography by JODY HORTON

Chef Jam Sanitchat hadn’t been back to her family home outside of Bangkok, Thailand, for four years — her longest stretch without visiting since she started Thai Fresh in Austin 14 years ago. So this summer, with her mother healing from knee surgery, Sanitchat made the 24-hourplus trip home. “It felt so good to see them, to travel again, to just smell the rain during monsoon season or see the house I grew up in,” she says.

Ask the chef about her favorite parts of the trip, though, and it doesn’t take long to recognize the other thing that keeps Sanitchat returning home, again and again — food.

“With my mom recovering, she couldn’t really cook. My dad made a lot of food and put a lot of stuff in the freezer for me, which meant I only got in the kitchen to cook one or two meals. So, mainly, I wanted to explore the food scene,” Sanitchat says, scrolling through her phone’s photo albums which now double as a Thailand food diary. “I was eating wherever — street food around the corner, delivery, the stuff in my dad's freezer. In Thailand, you can’t meet someone without eating, so you plan ahead. And in the 30 days [I was there], I was never hungry.”

Since her last visit home in 2018, Sanitchat has expanded her own focus within the food world. She opened a second Austin restaurant, a gluten-free bakeshop, ice cream shop and coffee bar on the East Side called Gati. Her vegan ice creams made from coconut milk have become solace for customers during recent summers that have been historically hot, even by Texas standards.

Naturally, then, the chef had sweets on her mind as she researched and ate her way through Bangkok. “People say Thai desserts are just flour and sugar. Well, all desserts are that way — pretty much, flour and sugar are the main things,” she says. “I really explored desserts this time, and there’s one thing I really, really want to make: lod chong.”

Lod chong is so common and beloved in Thailand that Sanitchat had no trouble finding restaurants and food shops — she found four — serving nothing but this dessert. Visually, it’s striking and looks nothing like what an American would call dessert. It looks almost like little green worms gathering in a milky pond. In actuality, the worm-like elements are noodles made from tapioca flour that has been boiled with pandan leaf (a tropical plant that tastes almost sweet), and the pond is a sauce comprised of coconut sugar and coconut milk. From there, the dessert can be customized to your preference — by adding chunks of melon, slices of taro, or scooping it atop a pile of black sticky rice.

The customization of the dish led Sanitchat to realize that lod chong could be a great fit for Gati’s menu. “It’s fun and very versatile. While a lot of ingredients might not be available, we can come up with ideas that coincide with what we do have here, what we can grow in the US,” she says.

Sanitchat wants to make this so badly she even brought back one key ingredient for her test kitchen — a liquid that helps crisp batter called lime water (made from combining water with limestone and then removing the sediment). Sanitchat has also already been scouting for possible garnishes, like casaba melons (which look like cantaloupe but tastes like cucumbers), which she spotted at the SFC Farmers' Market downtown.

Beyond dessert, another one of the things that Sanitchat sought out while touring the culinary delights of Thailand was street food. While she enjoyed exploring the country’s Michelin star restaurants and rediscovering old culinary techniques and ingredients, the street food in Thailand is “still hopping,” she says. Most of her meals were enjoyed on the street, in food stalls or at cozy family-run restaurants. At one food

market, she came across chive pancakes (similar to scallion pancakes in Chinese cuisine) and had thought they would do well on a menu in Texas. “It’s one of the plants here in Texas that won’t die — Chinese chives,” Sanitchat says. “It’s one of the only things that survives the hot summer and cold winter, and every year it comes right back. It’s the only thing that’s green in my garden right now.”

Not only that, but “…with Thai food, the good, simple stuff is always the best — a few ingredients, some simple steps,” she continues. Sanitchat explains that the dough is an easy combination of tapioca, rice and sweet rice flours, rolled out and studded with chives, salt and garlic, and then steamed or fried. The sauce served alongside is also simple: soy sauce, vinegar and chiles. “[The] first time I tried to make it, I winged it, and, wow, it was almost the same,” she laughs.

The first hour of our conversation with Sanitchat was spent this way, reminiscing about her best plate of pad thai or explaining boat noodles. Her overwhelming inspiration from her trip, similarly, has only now started to trickle into her work in Austin at Thai Fresh and Gati.

Also an author, Sanitchat wants to start writing again, whether that means another cookbook or simply just blogging about her ideas and experiences around food. She wants to grow her own pandan, add the lod chong to the menu at Gati and chive pancakes and possibly even

But perhaps the most exciting thing on Sanitchat’s horizon is another trip home. This time, she won’t be waiting four years, and she even has two upcoming visits planned. First, she’ll take her son so he can live with family there for several months while learning more about his heritage and Thai culture before he finishes high school.

Then, Sanitchat is fulfilling a promise to her longtime general manager Aly Beaujon at Thai Fresh. “She's been working with me for 13 years. And in the beginning, I promised her if she works with me for 10 years, I’d take her to Thailand,” Sanitchat says. “And she did, but then the pandemic hit. I’m glad she stuck it out.”

If either of those travel partners ends up with an experience like the one Sanitchat just had, rest assured these will be trips of a lifetime. “My trip was an affirmation,” Sanitchat says. “I’m doing the right thing by having a restaurant, and I still have the passion. After seeing all the food, I’m like, ‘This is what I’m meant to do. I’m meant to share the knowledge of food.’

Plus, my food is still authentic after I ate in Thailand; I’m still in check with that and the recipes are solid. I used to not be searching for all this food, but this is what I love doing now. Because of the restaurant, I have a different worldview of food — and I want to do more.”

lard na (a Thai dish of stir-fried wide rice noodles covered in gravy) at Thai Fresh. She even has a new idea or two for her cooking class offerings in the future.

DESTINATION: DRIPPING SPRINGS

Dripping Springs is a place of many monikers. “Gateway to the Hill Country,” “Wedding Capital of Texas,” and “Drinking Springs” are among those I’ve heard from friends and colleagues, seen blazoned on signs or mentioned in the media. And then there’s the unofficial motto, “Just West of Weird,” noting its juxtaposition to Austin. But what’s the authentic identity of Dripping Springs?

Dripping Springs is all of these things and more.

I grew up in Oak Hill, right on the line between Austin and Dripping Springs. My dad used to take me out to practice my highway driving in Dripping when I had my driver’s permit because the roads were wide open. We’d drive to the Dairy Queen — which was about it in terms of food options at the time — and admire the rolling hills.

The landscape on that stretch of road, and beyond through to Highway 281, has certainly changed since then. Much that you see today when you experience Dripping Springs (even the H-E-B) is relatively new. What was once a dry county has now seen the proliferation of breweries, wineries and distilleries. What once might have been termed a “food desert” now has a growing array of innovative, thoughtful restaurants with visionary chefs. And once-empty historic spaces on Mercer Street are now buzzing with new energy thanks to creative small business owners.

Amid all of the new, the foundational elements of the town are still thriving, too. There’s the undeniable natural beauty of the area, from the rolling limestone hills to the natural spring-fed swimming holes. Dripping Springs is also home to good schools, family-friendly festivals and a creative community including visual artists, songwriters, musicians and makers of all kinds. Something of the “hippie cowboy” spirit remains, which serves as a good reminder that Dripping Springs was the original host of Willie Nelson’s legendary Fourth of July Picnic (which began in 1973). The historic Mercer Street District, the town’s original Main Street with architecturally significant buildings constructed between 1870–1940, sits at the heart of the community, a testament to those who originally settled this little slice of heaven.

There’s just something special about Dripping Springs — and it’s in no small part the people who are courageous enough to bring their dreams to fruition by leading local businesses in service of their neighbors. Community is everything in Dripping Springs. Local restaurateurs, winemakers, shop owners and hospitality gurus can all be seen embracing a commitment to community here.

From longtime locals like Fabienne Bollom of Rolling in Thyme and Dough, which has been serving the Dripping community for 17 years, to Becky and Ian Atkins, who returned to Ian’s hometown during the pandemic to open the new Summer Revival Wine Co., serving the needs of neighbors is a common thread. A mix of long-standing businesses and new ones are stepping up to serve multiple needs for multiple audiences. For instance,

Rolling in Thyme and Dough is garden, bakery, bistro and gathering place; Grawlix Cocktail Lounge is one-part elegant meeting place, one-part speakeasy pool hall; Summer Revival is a tasting room and “picnic house”; and Bell Springs Winery is a combination of winery, brewery and live music venue. All are dedicated to providing the highest quality food, drink and services for their neighbors.

One prime example of devotion to quality is Pieous, a certified Vera Pizza Napoletana restaurant that has grown with the community over the past decade. Partners and co-founders Josh and Paige Kaner of Pieous, are fastidious in providing what they feel is the absolute best in terms of pizza, pastrami and pastries. “We make food we want to eat,” they tell me. The Kaners hope that they’ve helped infuse a passion for food into a community that, for so many years, had limited options — most of them being fast food. At Pieous, it’s not hard for that passion to shine through — they make all of their dough from naturally fermented sourdough a day prior, make their own mozzarella twice a day and have fresh produce delivered daily.

After visiting with the Kaners, I sat down with the Bollom family — Fabienne, head chef and owner of Rolling in Thyme and Dough, her daughter and general manager, Jessica, and her son, Jerome, who is also a GM at the restaurant and an entrepreneur in his own right as owner of the new Grawlix Cocktail Lounge on Mercer Street. The Bolloms represent a multi-generational passion for entrepreneurship and community.

“Community is everything to us,” says Jessica, who speaks to her love of welcoming both locals and visitors alike to the community and helping them to adjust and contribute to the friendly, slower-paced nature of the city. Jerome sees the area’s growth bringing more economic opportunity for local business owners. When the old Mercer Street Dancehall relocated, he seized the chance to transform part of the old space into Grawlix — an artsy craft cocktail lounge that seems like it could just as easily be located in downtown Austin. Fabienne, who comes across as a gentle soul and proud mom, is the thought leader behind one of Dripping Springs first and only farm-to-table dining experiences. She’s nurtured Rolling in Thyme and Dough from a humble garden vegetable stand to an indispensable community staple. What motivates her to keep serving Dripping Springs? It’s the support and gratitude she sees from her community during trying times like the pandemic and last year’s winter storm, which peeled back layers and revealed the friendly, altruistic spirit of so many residents. “People are still beautiful. The community is still here,” she says.

Now is a great time to dive deeper into Dripping Springs. Unwind, embrace an attitude of gratitude and get ready to sit down for a delectable meal with the family, catch up with friends over casual cocktails and wine, stroll down Mercer Street for coffee and shopping and dance the night away before you settle in for a stay under the starry night sky.

Dripping Springs, “Gateway to the Hill Country,” may, in fact, be the gateway to your heart.

Story by STACEY INGRAM KALEH Photography by MONIQUE THREADGILL & RALPH YZNAGA

Tllie's Chef Andy Knudson by MONIQUE THREADGILL

photo by LUCKY ARROW RETREAT

photo by LE VACHER

Fabienne Bollum Rolling in Tyme and Dough

From farm-to-table bistros to authentic Vera Pizza Napoletana and an elegant dinner in the hills, you’ll find inventive local restaurants in Dripping Springs.

Rolling in Thyme & Dough One of Dripping Springs’ most beloved and long-standing restaurants, family-owned-and-operated Rolling in Thyme and Dough has helped shape the local foodie community with its farm-to-table offerings and authentic Hill Country spirit.

Head chef and owner Fabienne Bollom created a charming and welcoming gathering space in a hundred-plus-year-old home, tucked into an eclectic garden just off Highway 290. She shops at the Dripping Springs Farmers Market every Wednesday to stock up on fresh, seasonal, local ingredients — including Vital Farms eggs. Serving up breakfast and lunch Monday through Saturday, customers can start the day with Rolling Eggs made to order, with options to add various cheeses, veggies and meat, or Fabienne’s Eggs — soft and fluffy scrambled eggs with either mascarpone or goat cheese, served with sauteed spinach, a slice of 7-grain toast and a side of avocado — or any of the other options like oatmeal or croissants. Pair the meal with coffee and sit in the garden for a little moment of zen.

Return for lunch for a selection of sandwiches, soups and salads, with plenty of options to fit any dietary preferences. Be sure to check the menu for daily specials, like rosemary-garlic whole wheat pizza and veggie lasagna!

Rolling in Thyme and Dough also offers a wide array of “Luscious Cakes” and pies, sure to deliver delight at your next celebration, and they can even make your childhood favorite dessert if you request it. Cake orders should be placed at least two days in advance.

Not driving all the way into town? Check out Rolling in Thyme and Dough’s drive-thru on Ranch Road 12 near Fitzhugh Road.

333 West Highway 290 or 31560 Ranch Road 12, Suite 101 thymeanddough.com

Pieous “Simply devoted to great food.” As their slogan says, Pieous founders Josh and Paige Kaner share their passion for quality and a time-honored tradition with the Dripping Springs community. Each meal they serve is a labor of love and exemplifies connoisseurship.

Retaining the spirit of the original red barn-like location and incorporating all of the delicious confections once served at the Pie-é-tea walk-up-window, Pieous’ current location is a family-friendly environment designed around enthusiasm and enjoyment. Pieous has fittingly grown with the community and its loyal customer base (people have been known to drive hours just for a Pieous pie!) over the years.

Pieous is one of only three Certified Vera Pizza Napoletana restaurants in Texas, making pizza in the artistic tradition of Naples, dating back 250 years. All pizzas start with the same base, a celebration of a few simple ingredients — salt, flour, water and sourdough starter. Dough for the crust is prepared a day in advance (which means, sometimes, Pieous does run out of pizza for the day). Mozzarella is made in-house twice daily. From these foundational elements, explore the toppings of your choice! If you’re a meat lover, try the Fat Queen, which is topped with tomato sauce, mozzarella, pepperoni, house-smoked Italian sausage and Soppressata. If you’re looking for a mix of sweet and savory, go for the Brussels and Jam pizza highlighting house-made pepper marmalade, roasted brussels sprouts and mozzarella.

While pizza often takes the spotlight, don’t miss out on their juicy kosher Texas smoked pastrami (that seems to have the most perfect peppery crust), designed to be enjoyed with house-made sourdough bread, or their delicious pastries — especially the croissants and Kouign Amann. Josh’s passion for pizzamaking started as a passion for bread-making, and he’s been nurturing his sourdough starter for nearly 20 years.

Pieous is also devoted to service, taking pride in the experience they offer customers. While they’ve dealt with transitions and a labor shortage during the pandemic, they continued to serve the community through to-go offerings, but hope to open their dining room again when they find the right talent to serve their customers.

166 Hargraves Drive., Building. H. | Pieous.com

Le Vacher Dig into French-inspired cuisine with Hill Country flair when you plan a date night at Le Vacher. Head chef Jacom Euler focuses on dishes inspired by French techniques and the highest quality local ingredients.

Ceilings soar in the modern-rustic dining room, where a beautifully curated bar anchors the space. Take a seat and order a glass of French wine to savor with starters like pimento cheese croquettes with harissa aioli and escargots braised in hotel butter. Then, try a taste of the Hill Country when you order locally-raised half chicken or a locally sourced charcoal grilled prime ribeye. Save room for vanilla bean crème brulee!

Not in the mood for a dinner outing? Venture up to the mezzanine wine bar for wine and snack pairings, or make a reservation for weekend brunch featuring everything from croque madame, pommes darphin and quiche to burgers and fancy grilled cheese.

3136 Drifting Wind Run, Suite 101 levachertx.com

Tillie’s at Camp Lucy Savor all the romance and rustic glamor of Camp Lucy when you make dinner reservations at Tillie’s. Here in the Hill Country, you can enjoy inventive dishes from renowned executive chef Andy Knudson, whose impressive resume includes leading the team for the DB Brasserie opening at The Wynn Las Vegas, running the twoMichelin-Star-awarded restaurant Guy Savoy, and working as executive sous chef for celebrity chef Bobby Flay and serving on chef Marc Forgione’s winning team on the TV show Iron Chef.

EAT YOUR HEART OUT TOAST THE TOWN

There’s a reason some people call it “Drinking Springs.” You’re sure to find a destination specializing in your drink of choice. Start your journey with these gems.

Inspired by its namesake, Attilia “Tillie” Hancock, a real estate developer and world traveler who brought her discoveries back to the Austin area and great grandmother of co-owner Whit Hanks, Tillie’s menu incorporates international flavors and includes modern interpretations of classic gourmet dishes as well as dishes that celebrate the future.

“We want our guests to experience something beyond their everyday expectations,” says Knudson. He says his menu is inspired by every aspect of his life experiences, starting with fond memories of cooking with talented chefs and reading about new techniques and flavors from around the world. “Most importantly, I am inspired by what we can get in our own backyard, whether that’s produce, chicken, lamb from our vendors down the road or seafood straight from the gulf,” Knudson shares.

While Knudson suggests trying menu staples such as aguachile with yellow fin tuna, focaccia with lemon ricotta, and a rotation of house made pastas, there’s much to explore on the menu. You can order starters like Spanish octopus, main courses like True Bird smoked chicken with broken Carolina rice, okra and bluegrass rub, and indulgent desserts like tres leches with blueberries or the yellow peach sundae with almond streusel, whiskey caramel and crème fraiche ice cream.

And the cocktail menu is not to be skipped! Enjoy delicious options using local spirits, such as The Bourbonist, featuring Treaty Oak Day Drinker Texas bourbon and the Desert Paloma, featuring Desert Door Sotol and Republic Tequila Plata.

While you eat, take in your carefully curated surroundings. Co-owner Kim Hanks, CEO of Whim Hospitality, is known for using food as inspiration for creating spaces that evoke emotion, and her partner, Whit Hanks, has a background in architectural antiques. Together with their design team, they’ve ensured that there’s much to delight in across the Camp Lucy property.

“We say, ‘Travel to Tillie’s’ because, once inside, you feel like you could be anywhere in the world,” says Kim. “From the stature of the antique building with saints adorning the walls to the bold use of colorful tile, it’s easy to sip a cocktail and envision you are worlds away.”

3509 Creek Road tilliesdrippingsprings.com

Mazama Coffee After more than 20 years in the high-tech industry, Mazama founder Vicky Lewis felt a pull toward her family’s legacy of entrepreneurship. After making it through rolling layoffs in 2008-09 and experiencing the tragic death of her brother in 2011, she was ready for a shift and looking to serve the community she’s called home since 2005.

Lewis founded Mazama without any experience in coffee roasting but with pure-hearted motivation and willingness to learn.

“We had lived in Dripping Springs since 2005 and it was still a sleepy little hamlet; H-E-B and Home Depot hadn’t come this way yet and we had moved from Washington state where we had consumed a lot of coffee — good coffee. So when I went looking for an alternative path to my corporate position, I asked myself what Dripping Springs was missing and it was more than just coffee, it was also a location to go and hang out, meet up with friends and even have an informal business meeting. The idea stuck in my head and I started looking for ways to learn more,” says Lewis.

Mazama works with a local coffee importer to source its beans. “We pull in beans from Costa Rica, Guatemala, Colombia, Ethiopia, Indonesia and Brazil,” says Lewis. She describes one of her most memorable experiences from the sourcing process. “We were very fortunate to be able to visit one of the Costa Rican farms and visit with the farm owner and his family although none of them spoke English and my Spanish is weak. My mother sat with the abuela in their home and ate cookies and drank coffee while we traveled by truck deep into the coffee farm. It was one of the most inspiring experiences of my life.”

They roast the beans onsite in small batches, roasting to the “first crack,” when the bean pops and releases a rich smell, to retain the complexity and unique flavor profile of each.

They call their approach “farm to cup.” Lewis explains it as, “Farm to cup just means that we know where our beans come from and we are trying to get as close to the source as possible when we buy our coffee. We are always interested in maintaining a sustainable ecosystem.”

Pair your coffee or espresso drink of choice with freshly baked pumpkin bread (offered year-round), lemon blueberry scones or Mazama’s signature goat-shaped sugar cookies.

Be sure to grab a bag of coffee and a house-made syrup (Mazama makes lavender, vanilla and cinnamon brown sugar syrups) to take with you, so you can recreate your experience at home.

301-B Mercer Street mazamacoffee.com

photo by PIEOUS

Tillie's

Mazama

Mazama

Bell Springs Winery & Bell Springs Brewing Co. Bell Springs Winery owner Nate Pruitt and his family were drawn to Dripping Springs in 2008 while living in Austin, seeing the area’s appeal to people who wanted to be near the city but just outside of the hustle and bustle. When the winery opened in 2010, it was one of just a few places to enjoy a libation in the once-dry county. While acknowledging the growth of the area, Pruitt feels the atmosphere that drew families like his to Dripping remains. “Traffic and some minor annoyances have definitely happened in our town, but the old small town feel is still present,” he says. And he’s working to sustain that small town feel at Bell Springs.

Family-friendly and dog-friendly, it’s easy to while away most of your day on Bell Springs’ expansive, tree-filled property with live music every weekend, tasting rooms with plenty of wine and beer options to fit your palate and an onsite chef to prepare delicious food options when you get hungry and want to move the party from the tasting room to the patio for a picnic.

Bell Springs staff make the winery and brewery experience fun for newbies and connoisseurs alike, creating a comfortable space to try new things and figure out which varietals and brews most suit you. “Folks may know us as Bell Springs Winery (and for wine), but our beer (Bell Springs Brew ing Co.) is becoming more and more popular as people visit. It's still very unique to have a winery and brewery on the same property … great options for those couples and groups that want diversity in the offerings,” says Pruitt.

Bell Springs wines use 100 percent Texas fruit, primarily sourced from the Texas High Plains but also from the Hill Country and surrounding areas. “We focus on making ‘sound wines’ by the book. Letting the fruit speak for itself, with minimal intervention, other than sound winemaking practices. Nic Compton, our head winemaker, has brought us a whole new set of talented tools from California to apply to Texas fruit and the winemaking process. The combination of Texas growers improving farming practices and being able to bring talent in like Nic has really upped our wine quality over the years,” says Pruitt. Wine lovers can try a range of varietals such as viognier, chenin blanc, tempranillo and alicante bouschet.

On the beer side, Clem Villars is Bell Springs’ brewmaster. “Having both a wine and beer background, Clem can make anyone passionate about beer and the process. The one thing I have learned about beer over the years is that the best breweries are able to make ‘consistent’ beer month over month,” says Pruitt. “Clem and his team are nailing this across the board while having a diverse menu of beers,” he says. That menu includes Pilsner as well as Hefeweizen, an IPA and Double IPA, Bourbon Barrel Aged Stout and much more.

There’s no shortage of reasons to visit Bell Springs this fall as they celebrate Harvest and Octoberfest. They offer winery production tours and instructor-led tasting for mavens who wish to see behind the curtain and enjoy a more intimate experience. And look for a week-long Octoberfest event at the brewery with several special, seasonal brews on tap.

3700 Bell Springs Road, Dripping Springs | bellspringswinery.com

Grawlix Cocktail Lounge Nestled just off of Mercer Street in a portion of the space formerly occupied by Mercer Dancehall is Grawlix Cocktail Lounge, an artsy, just-edgy-enough neighborhood spot that seems to embody the evolution of the Dripping Springs community. Jerome Bollom brings distinct personality and vision to create a place where people can gather for daring craft cocktails and conversation while still maintaining the comfortable and casual vibe that’s authentic to his hometown. Inspired by his appreciation for discovering speakeasies while visiting new destinations, a passion he shares with fiancée and artist Morgane Xenos, the space is absolutely vibrant. It’s a cabinet of curiosities enlivened by Xenos’ original art and design direction, music, and locals enjoying each other’s company.

Summer Revival Wine Co. Summer Revival Wine Co. is a tasting room and “picnic house” serving up wine and enjoyable eats and treats in a homey environment. With years of restaurant and hospitality experience under their belts, Becky and Ian Atkins moved from Oregon back home to the Texas Hill Country with their daughter, Olive, during the pandemic. They were inspired to bring their unique style and love for wine and hospitality to a community that is important to them, and are serving up bright wines that are sustainably sourced and made.

“The experience we are creating at Summer Revival is focused on sparking curiosity and sharing our passion for wine,” says Becky. “We are incredibly proud of our craft and the intention we exhibit at every stage of the winemaking process. We want you to leave feeling more welcome in the wine arena, having had all your questions about Texas wine or wine in general answered.”

After opening on Memorial Day weekend this year, the Atkins are eager to greet locals, visitors from neighboring Austin and tourists alike, and to introduce them to their wines through casual conversation.

ENJOY UNIQUE SHOPPING

Stroll through historic Mercer Street to find a mix of vintage and modern home goods, art and locally-sourced products, and visit a longtime staple that keeps the Cowgirl spirit alive.

Cowgirls & Lace Since 1993, Cowgirls and Lace has been a shopping destination for locals and road trippers from across our state, offering interior decorating services, custom bedding and window treatments and gifts for any occasion. Owner Reba Byrd opened the shop in Dripping Springs after driving through the town for many years on the way to a ranch she owned with her husband. After focusing on fabric offerings and offering classes in rug-making for several years under the name Le Ragge Rug, the store expanded to sell gifts of all kinds — from classic toys to books and ceramics — after receiving numerous requests from local residents tired of having to drive to Austin for their gift-giving needs. Today, Cowgirls and Lace still offers one of the largest inventories of fabric and interior design merchandise in Texas, and hopes its customers feel like they are visiting an old friend every time they stop in.

1111 W. Hwy. 290, Dripping Springs cowgirlsandlace.com.

Pull up a comfortable chair in a number of curated vignettes within the space and order a unique house specialty cocktail — like the refreshing Alright Alright Alright, featuring Still Austin bourbon, Campari, lavender and lime, or Mow Your Damn Lawn, which has the texture and mouthfeel of an espresso martini and includes a delicious mix of Hye Djynn gin, matcha, cream, honey, basil and mint.

While the Grawlix’s lounge area has a more sophisticated air about it, looking like it could have been plucked out of a booming metropolis, it has another side to it — literally. Want in on the secret? Open the bookshelf beneath the décor with flashing red lights to enter a pool hall, serving up beer on draft and decked out in old school arcade games to get the real party started. Here, the quiet conversation fades and the volume gets turned up as customers embrace nostalgia and let loose.

If you’re wondering what Grawlix means, like I was, it describes the symbols ($%*!) used to replace obscenities in comic strips. When you step inside Grawlix and view their murals, you’ll get it.

When you visit, you can find Summer Revival’s namesake label representing their Texas Hill Country wines including their 2021 Pinot Grigio Ramato, and also bottles under the Flat Brim Wines urban winery label, which was founded by Ian in 2016 in Portland. Plan to try Flat Brim Wines’ Deep Down Cab Franc, Not Extra Petite Sirah and One More Kiss Riesling. Ian makes the Texas wines at Slate Mill Wine Collective in Fredericksburg and prioritizes minimal intervention techniques to allow the combination of soil, climate and varietal to shine.

Enjoy a tasting — you can choose to taste a selection of rosés and reds, whites and orange wines, or ‘heavies’ (bolder, full-bodied wines) — or glass alongside cheese service, paté and bread service, or other delectable food options such as peach burrata with balsamic, a smoked chicken sandwich, farm salad and more.

Summer Revival hopes to have a new sparkling wine release just before Thanksgiving.

665 W. Hwy 290, Dripping Springs summerrevivalwineco.com

Mercer Street Shopping Check out Vintage Soul for cute home goods like clever tea towels and woven wall hangings, women’s clothing, jewelry and accessories and paper goods like stickers and journals. Stop into Juniper Tree Market, next door to Mazama Coffee, which sells a thoughtful selection of products from environmentally conscious and sustainable brands, some of which give back to local nonprofits. Pick up a bottle of Hill Country Olive Company olive oil, a Dripping Springs tee or onesie (for the littles!) and self-care goodies like house-made bath bombs, shower vapors, incense and house plants. Then, wander a block behind the street to visit Panache and the Curated Cottage, where you can find elegant decor, fine furnishings, lighting and more for your home. Pick up a one-of-a-kind work by a local artist at Mercer St. Art and sign up for an art lesson or mixed media workshop while you’re at it! Don’t miss “modern day department store” Starr’s run by local sisters Melissa and Sarah (maiden name Starr), which provides a mix of everything from clothing to car fresheners with a relaxed family vibe.

Take a leisurely break and grab a beer at The Barber Shop or Acopon Brewing in between shops!

Bell Springs Winery

Vintage Soul Juniper Tree Market

Grawlix Cocktail Lounge

Summer Revival Wine Co.

photo by HILL COUNTRY CASITAS

AND STAY AWHILE

Give yourself time to unwind and spend the night in this Dark Sky Community.

Lucky Arrow Retreat Dubbing itself the “Glamping Capital of Texas,” Lucky Arrow Retreat will bring you closer to nature. Reserve a luxury cabin, porch house or yurt (yes, they all have AC & WiFi!), designed to combine rustic charm and modern aesthetics. Design the ideal experience for a romantic couples getaway, weekend with friends (including of the furry variety, as pets are welcome) or your next big celebration.

Gorgeous grounds cover 15 acres and feature a heated pool, scenic overlook, covered beer garden (be sure to BYOB) as well as a special events center with a 1,500-square-foot roof deck that can be reserved for private events.

3600 Bell Springs Road, Dripping Springs luckyarrowretreat.com

Camp Lucy A popular wedding destination, Camp Lucy has it all when it comes to amazing Hill Country views, intricate architecture and delicious, chef-prepared food and drink. What some may not know, is that whether you’re there for a wedding or a corporate event, or just to stay in the area and take in all that Dripping Springs has to offer, Camp Lucy provides a range of cozy accommodations.

Embracing their motto, “Sophisticated style. Warm hospitality,” Camp Lucy’s lodging options are both beautiful and effortlessly Texan. Choose from creekside cottages, treetop rooms with private balconies, luxurious suites and “Estate Rooms” with cabinlike vibes, kitchenettes and big stone soaking tubs. Daily activities available to guests include fishing, archery and hatchet throwing, guided sunrise hikes, alpaca feeding and more.

Be sure to reserve time for dinner and drinks that dazzle at Tillie’s, located on the property.

3509 Creek Road, Dripping Springs | camplucy.com

Hill Country Casitas Nestled in the charming, winding hills of McGregor Lane is Hill Country Casitas Retreat and Resort. Longtime Dripping Springs residents Mary McRoberts and Ron Turner, who met at a Hill Country dance hall, retired from their respective 9-to-5 jobs to open this hilltop getaway in 2016. Consisting of 10 individual small houses each decked out with grills and covered front porches, a pavilion, and the Retreat — a flex space that is often used for meetings — Hill Country Casitas is a great place to book your next family reunion or corporate retreat. The grounds boast a swimming pool and hot tub, volleyball court, a fire pit, hiking trails and plenty of scenic views. Plus, it’s dog friendly!

7400 McGregor Lane hillcountrycasitas.com

Rooted in the beautiful Texas Hill Country town of Stonewall is Adega Vinho, a vineyard and boutique winery that prides itself in producing small batch 100% Texas grown wines with a “tip of the hat” to Portugal. Proudly Texan, many of the grapes planted on the estate are Portuguese varieties. Green, sustainable farming with a delicate hand using natural, old world methods for growing premium wine grapes is the focus in the vineyard. Brothers Andy and Michael Bilger’s approach to winemaking is a carefully planned, minimal intervention, style that permits the grapes to speak for themselves rather than force a predetermined style of wine. This hands-off approach allows for the natural creation of a wine program dedicated to the most pure style of winemaking possible.

Adega Vinho winery is a collaboration of ideas, dreams, vision, and the different personalities of the Bilger Family. Here at Adega Vinho, we are working to create our vision of a community centered around our Texas Hill Country Wine. The tasting room is playfully eclectic, blending vibes of both mid-century modern and industrial design, featuring modern

art from local artists. We believe our spaces will provide our friends and visitors a place and setting that creates wonderful experiences and lasting memories

We spend locally within our community, humbly giving back to our neighbors through our time, our service and our profits, and finally measuring our success in the amount of good we have accomplished over the past year.

After all... wine is the time machine that so often takes us back to life’s greatest memories, moments, meals and conversations with the people we love.

Cheers & Drink More Texas Wine!

1000 South Ranch Road 1623 Stonewall, Texas 78671 (830) 265-5765

photo by LUCKY ARROW RETREAT

As fall approaches, take the Brenham exit off 290 to enjoy a change of pace in historic Downtown Brenham. Dining selections are sprinkled throughout the downtown area, everything from upscale chic to Latin American to tacos and pizza, and more. If barbecue is your passion, Brenham’s Barbecue Trail includes two local smokehouses listed on Texas Monthly’s top 50 BBQ joints, as well as six additional tasty BBQ restaurants. Various venues provide live music options, including touring performers at The Barnhill Center. The Brazos Valley Brewery’s Taproom and outdoor seating and children’s area provide a familyfriendly setting. Brenham is fun and forward-thinking, yet deeply respects the past. visitbrenhamtexas.com

BRENHAM RICHMOND

If you've never been to the city of Richmond, Texas, it's time for a visit! Not only does it offer a unique blend of Texas history and small-town charm, it's also surrounded by historic homes and museums, great restaurants with mouthwatering food including some of the best Southern barbecue, wineries, historic parks and ranches, and plenty of fabulous boutique shops with something for everyone. Along with being one of the oldest cities in Texas, Richmond has plenty of new places to make a trip here one to remember. richmondecodev.com

RECIPES OF THE

SEASON

recipe and photography by HEATHER BARNES

PUMPKIN PANCAKES

Makes 8 small pancakes

Seasonally spiced pumpkin pancakes topped with maple salted glazed pepitas and pecans.

For the glazed pepitas and pecans:

1/4 c. pepitas and pecans, combined

3 T. maple syrup

Pinch of salt

Preheat the oven to 350º. Toss pepitas and pecans in the maple syrup and salt. Spread on a baking sheet and bake for 5–-7 minutes or until golden brown at 350. Let cool while you make your pancakes.

For the pancakes:

3/4 c. cup oat milk

Juice from of 1/2 lemon

1/2 can pumpkin puree

3 T. butter, melted

1 t. pure vanilla extract

1/2 15. oz. can pumpkin puree

2 T. maple syrup grade B

4 T. dark brown sugar

1/2 t. baking soda

1 t. baking powder

1/4 t. salt

3/4 t. cinnamon

1/4 t. nutmeg

1/4 t. powdered ginger

Pinch of ground cloves

Pinch of cardamon

1 c. flour

Mix the oat milk and lemon juice in a large bowl and let sit for 5 minutes. This is a vegan substitute for buttermilk. Add melted butter, vanilla, pumpkin puree, maple syrup, and dark brown sugar to the bowl, and whisk together.

Add all the dry ingredients to the bowl. If the mixture is still too wet, add a tablespoon of flour at a time, and if too thick, add a tablespoon of oat milk at a time.

Set a pan or griddle on the stove on medium heat, butter the griddle, and pour scoops of bat ter onto the griddle. Flip when pancakes are bubbling. Cook the other side for about 1 minute.

Top with glazed, maple salted pecans and pepitas and pure maple syrup!

ROASTED GARLIC & SMOKY BEETROOT PASTA

This recipe calls for one beetroot — but why not roast the whole bunch and freeze what you don’t need right away so you have some left for the next time you want to make this dish? The same goes for the garlic: roasted garlic keeps frozen for up to 3 months!

1 medium red beetroot, scrubbed and dry

5–6 cloves roasted garlic (or to taste)

1 + 1/2 T. olive oil

1/2–1 t. ground chipotle (or smoked paprika)

1/2 t. cayenne pepper (optional)

1/4 c. diced tomatoes

Salt to taste

1 lb. (500 grams) linguini (or preferred pasta)

Crumbled feta, to garnish

Chopped flat-leaf parsley, to garnish

Prepare:

Preheat the oven to 400°. Clean the garlic of outer skins, cut the top to expose the cloves and sprinkle with a little salt. Wrap in foil and roast in the oven with the beets. Roast the beets on a baking sheet whole for about 45–60 minutes, or until soft and sweet-smelling. The garlic should take less time (about 40 minutes). Leave both to cool, then peel the beets.

Finish:

To make the sauce: Cut the peeled beetroot into chunks and put in a blender. Add garlic cloves, olive oil, chipotle or smoked paprika to taste, cayenne pepper (optional) and diced tomatoes. Pulse until puréed into a paste. Season to taste and set aside until needed.

Right before serving: Cook pasta according to instructions on the package. Drain and toss immediately with the beetroot sauce. Divide over plates and garnish with feta and parsley. Serve immediately. Beetroot sauce keeps several days in an airtight container in the fridge.

Serves 4

Photo and recipe by FRANCINE SPIERING

Photo by MELISSA LEGETTE

Going

ZANZENBERG FARM

by KARINA MACKOW photography by KARINA MACKOW, ZANZENBERG FARM & MACKENZIE WADE

This summer was one of our state’s hottest on record — this July alone was the second hottest month in Texas since 1895. Second to what? August 2011. In fact, the National Oceanic and Atmospheric Administration reported that in 128 years of record-keeping, Texas has never had a hotter July.

Huge swaths of the Lone Star State suffered under extreme heat or exceptional drought conditions, and the impact has been felt by many in the form of cattle sell-offs and auctions running overnight to wildfires catching not only dried grasses but shrubs and trees, as fire departments struggle to find adequate water supplies for their efforts. Everyone — farmers, firefighters and residents alike — has been hoping and praying for autumn rains to replenish the groundwater and set the stage for a better growing season next year. Everyone has been doing their best rain dance for months.

This story is about Zanzenberg Farm, however. And you may be wondering what this small pig farm in the middle of central Texas has to do with any of this. On a dusty, hot morning a few months ago, I braved the backroads to Zanzenberg Farm to find out.

Kayte and Justin Graham, owners of Zanzenberg Farm, rotate about 80 heritage hogs through a mix of degraded pasture, scrub oak trees and a recently rehabilitated Pecan orchard. It’s hardly a landscape lush with forage for grazing livestock — and that’s exactly the point. The Grahams work with their pigs to improve soil biology and hydration through targeted doses of the animals’ intrinsic behaviors: rooting for tubers, wallowing in pools of water, trampling manure into the ground. These actions break the surface compaction of the soil that causes rainfall to run off rather than infiltrate, and begin to stimulate the microbiota required for plant growth. “Pork is the byproduct of what we do, not the goal,” Justin repeats often during my visit. The goal is regeneration.

This progressive approach, where animals help improve the land they’re raised on, is how Kayte cut her teeth on farming in the first place. “I was [initially] drawn to agriculture from a nutrition standpoint, wanted to remake the food pyramid, solve childhood obesity,” she chuckles, recalling some of her idealism as a nutrition undergrad at Texas State University. After reading “Omnivore’s Dilemma” by Michael Pollan and about the work of Alan Savory on reversing desertification using mob grazing in Africa and West Texas, she began to see a bigger picture. One where livestock management can not only provide nutritious sustenance for communities, but also improve the environment for future generations.

Justin, on the other hand, grew up in Uvalde, Texas, in the cradle of conventional agriculture — where heavy synthetic inputs and plowing the soil were a way of life. He didn’t see any examples of regenerative systems or intensive, rotational grazing where strategic impact is followed by long periods of rest and regrowth. “After WWII, Texas brought in angora goats and sheep, seeing a profit in supplying the clothing industry and overgrazing the land,” he explains. He rejected the traditional ranching world and went off to Texas State University to study art history and anthropology. There he met the love of his life, Kayte, and an entirely different way of doing things.

“What do you know about mob grazing?” Kayte had asked Justin, intrigued at having met someone at a college party with a background in ranching. “Mob … you mean, like the mafia?” Justin had followed up, only half-jokingly.

After graduation, they both landed jobs far from one another but stayed connected with the occasional visits and long, philosophical Facebook chats in between. Kayte was working for Betsy Ross, a pioneer in holistic cattle management, and Justin had been hired on as a ranch hand in West Texas. He was also slowly accepting his fate as a steward of the land, not exactly the lone painter/wrangler he had envisioned as a young man. After reconnecting, the two were married and started to contemplate their future together.

Using money saved up over many hardworking summers, the Grahams were able to find 2.75 acres in Center Point just within their budget. Newly married and with a baby on the way, they bought it together and immediately started building a chicken coop. At that point, Justin had a well-paying fracking job and the couple’s plan was to build a nest egg while homesteading for their growing family: another boy was on the way. But Justin’s oil job dried up, and they had to pivot. What if the farm could produce enough to support them financially? Could they use the methods they had learned from Betsy Ross and practiced on a smaller piece of land? The answer was yes — but with pigs.

They started with two registered pure-bred GOS, or Gloucestershire Old Spots, a heritage breed prized for its docile temperament and long, broad-shouldered backside that yields more than your average-sized chop. Over the years, this evolved into a “farm cross” utilizing other breeds like the Texas Red Wattle and Berkshire for particular traits like tolerance to sun exposure and strong mothering instincts. Soon, demand outstripped supply and they took on a neighboring 72-acre lease to increase production and establish their own breeding program.

Through my visit, Justin waxed philosophical, often taking a broad and optimistic view, committed to the value that a small farm integrated with its community can bring. He is driven by a desire to make dynamic contributions to the community’s economy and culture. Currently, Zanzenberg Farm partners with several local businesses to divert food waste to growing pigs and

feeding humans. They pick up 700 gallons of spent curds and whey from River Whey Creamery every other week that would otherwise go in a landfill, and instead give it to their pigs to give the pork a distinctively clean, sweet finish that customers love. Pint & Plow Brewery Company in Kerrville also benefits from a relationship with Zanzenberg as their spent grain are fed to the pigs, which adds a welcome infusion of presoaked kernels into the soil seedbank and their hungry bellies.

One of the most appealing aspects of raising pigs compared to other grazing animals is how much of the animal can be used. Kayte takes full advantage of this with a lengthy sausage menu, robust paté and ambitious goals for a pecan-finished cured meat program. When it rains enough for the pecan orchard to produce large, saleable nuts, they harvest, shell and sell those as well.

Like any small farm, diversification is a major key to success and the Grahams have fully embraced that understanding. In 2015, the city of Kerrville welcomed them to start a farmers market in their historic downtown Water Street. It continues to this day, every Friday afternoon from 4 to 7 p.m. with Zanzenberg Farm as its founding vendor. Pint & Plow serves up beers, Joju Baker slings neapolitan-style pizza pies, and the community comes out for fresh food, social connection and the opportunity to support their local farmers. The Grahams have also renovated a sprawling ranch house on their leased property into a group Airbnb, close enough to the Guadalupe River and Fredericksburg for day trips but still far enough in the country that the stars still shine quietly at night. It features a hot tub and add-ons like a box of their pork to cook during your stay, farm tours and even “dinner with your farmer,” a unique chance to share a meal and conversation with the Grahams themselves.

The talented chef Jesse Griffiths of Dai Due, an Austin butcher shop and restaurant that champions hunting and eating wild hogs coined the phrase “Eat a hog, save the world.” Will eating a hog really save the world? By taking them out of the fields where they cause so much destruction and onto your plate (in ridiculously delicious fashion), Griffiths highlights our ability to provide food and environmental benefit at the same time. Zanzenberg, and the many dedicated, progressive farms like them, accomplish the same end from the domestic side of the equation. By harnessing pigs’ indisputable impact on the land for regeneration rather than depletion, they are at the forefront of what it will take for us to eat meat in a more sustainable way.

104.9 THE HORN’S TREY ELLING SHARES HIS FAVORITE FRIDAY NIGHT BITES

LISTEN TO WIN A $100 GIFT CARD TO HIS FAVE RESTAURANTS

Edible Austin is partnering with Trey Elling of 104.9 FM The Horn and his radio show "Shirts & Skins" to bring listeners of the program and readers of Edible Austin a list of great places to eat across the greater Austin area on Friday nights during football season.

Elling is a radio host by day and a local foodie when he's not behind the mic so he's thrilled to share his passion for Austin's unqiue food experiences with his listeners and with Edible Austin's loyal readers.

“When I’m not working, I love spending time enjoying meals at various restaurants with my family and friends,” says Elling. “The high school football season provides some of the best times dining out. So I thought it would be fun to share some of my favorite spots to grab a bite to eat, have a drink or get some ice cream with the kids near the stadiums where people are watching high school football on Thursdays and Fridays.”

Throughout the football season, Elling will share his Friday Night Bites pick of the week during his radio show that airs on 104.9 FM weekdays between noon and 3 p.m. He’ll also be giving away a $100 gift card toward that week's location to a lucky listener. Be sure to listen in for your chance to win!

For a sneak peek, Elling’s list of favorite spots to visit will include these locations (and the stadiums they are near):

Round Rock (Kelly Reeves & Dragon Stadium)

Tony C’s Pizza & Beer Garden

Cedar Park/Leander (John Gupton Stadium & Bible Memorial Stadium)

Stiles Switch BBQ & Brew Handcrafted barbecue and craft beer

800 W. Whitestone Blvd, Suite A-1 Cedar Park, TX 78613 stilesswitchbbq.com

And for ice cream:

Scoop N Score

Ice cream and coffee shop

111 N. Vista Ridge, Suite 202 Cedar Park, TX 78613 scoopandscorecp.com

New York style pizza and authentic Italian 3800 East Palm Valley Blvd., Suite 140 Round Rock, TX 78665 tonycsbeergarden.com

Hays (Bob Shelton Stadium)

Hays City Store & Ice House

Scratch-made Texas comfort food, local beer & wine 8989 FM 150W, Driftwood, TX 78619 hayscitystoretx.com

Westlake (Chaparral Stadium)

Marye’s Gourmet Pizza

Homemade pizza, salads & sandwiches 3663 Bee Caves Road Suite 4G Austin, TX 78746 maryesgourmetpizza.com

Lake Travis (Cavalier Syadium at Lake Travis)

Mangieri's Pizza Cafe

2133 Lohmans Crossing Rd Lakeway, TX 78734 leaguekitchen.com

Dripping Springs (Tiger Stadium)

The League Kitchen & Tavern

Unique comfort foods

66 Hargraves Dr, Ste B300 Austin, TX 78737

Bastrop (Bastrop Memorial Stadium)

602 Brewing Company

Fresh food, craft beer & live music

919 Main Street, Bastrop, TX 78602 602brewing.com

Protecting ResTaurants AND BARS is What We Do Best

Long-standing industry expertise means that nobody understands the unique challenges of protecting your hospitality business better than Society Insurance. Offering tried-and-true specialized programs for every type of restaurant and bar establishment, we are proud to now offer our comprehensive coverage in the Lonestar State.

Established in 1915, Society Insurance is a leading niche insurance provider. Our top-notch policies are developed and refined with the intent to protect the dreams, passions and livelihoods of restaurant and bar owners. Our local agents build comprehensive packages from the ground up based on the unique needs of each operation – restaurants, bars, brewpubs, craft breweries, and more.

“For over 100 years, we have listened to what is most important to business owners so we can provide insurance coverage that makes the biggest difference. Just like our policyholders in the hospitality industry, we are committed to providing excellent service and value for our customers.”

-Ryan McClone, Vice President of Sales and Marketing

At Society Insurance, we also deliver trusted guidance on risk management, safety, prevention of financial loss, and so much more. As an advocate and supporter of your business’ success, we rely on a diverse team of experienced professionals and stay on top of industry trends. Learn more about how we handle the small details that make a big difference at SocietyInsurance.com/Texas.

photo by RILEY MCCULOUGH

Dine Out For A Cause During Austin Restaurant Weeks 2022

story by MONIQUE THREADGILL

With lunch, brunch, dinner, cocktail, beer and wine options available, there are many opportunities to indulge even the most particular palates. Participating restaurants and bars will be offering options including a two- or three-course lunches priced at $20; three- or four-course dinners priced at either $40 or $60; menu items that benefit the Food Bank; special Tito’s Handmade Vodka-based cocktails; and the establishment’s choice of beer or wine offered at various prices.

For 2022, the list of beloved restaurants participating includes Wax Myrtle, Provision Dining House, Intero, Hank’s Austin, Bar Peached, Summer House on Music Lane, Hi Sign Brewing, L’Oca d’ Oro, Vixen’s Wedding, Austin Java, Foreign & Domestic, Maie Day, Swift’s Attic, Thai Fresh, Wu Chow, Salt & Time, Sway and many others.

Austin Restaurant Weeks 2022 is gearing up for a grand dining celebration taking place from Thursday, September 1 through Sunday, September 11. The fundraiser is presented by Tito’s Handmade Vodka and Delta Air Lines and benefits the Central Texas Food Bank, a local nonprofit founded in 1981 that serves food and grocery products through their network partners to more than 75,000 people every week. In 2021, Austin Restaurant Weeks featured more than 50 restaurants and raised enough money to provide 467,000 meals for Central Texans in need.

During Austin Restaurant Weeks, participating dining and drinking establishments offer prix-fixe menus and drink specials with a portion of sales donated to the Central Texas Food Bank. To help, all you need to do is enjoy a meal at a participating restaurant and a portion of the proceeds from your meal will go toward helping the one in seven Central Texans who are food insecure. It’s a fun, delicious and simple way to help fight hunger while enjoying some of the best food and drink Austin has to offer.

“We are so grateful to have a food and beverage community that supports the mission of the Food Bank and wants to help the people we serve,” says Mark Jackson, chief development officer for the Central Texas Food Bank. “And we are also fortunate to have such great dining and drinking establishments in the Austin area for patrons to be able to support Austin Restaurant Weeks.”

To view the full list of participating restaurants, menus and make reservations, visit austinrestaurantweeks.org.

photo by BLACK STAR CO OP

photo by INTERO

photo by BAR PEACHED