We are excited to share our Winter issue with you as we head into this year’s holiday season. From neighborhood growers to local artisans, all contributing to the flavors, traditions, and gifts that define the holidays here in Austin, this issue is filled with stories that reflect the warmth and hospitality of our community,
First, as you plan your holiday gatherings, we invite you to support our local growers by choosing Texas wines to toast the season. Whether it’s a rich red, a sparkling rosé, or a crisp white, Texas vineyards have crafted varietals that beautifully complement holiday meals and celebrations. By purchasing Texas wines, you’re not only supporting small, sustainable businesses but also bringing a taste of our unique terroir to your table.
Our Farmer’s Diary focuses on the inspiring work of urban nonprofit farms and community gardens. These spaces are more than just gardens — they’re powerful solutions to local food challenges, bringing fresh produce to underserved communities, promoting sustainable practices, and fostering connections between people and the land. Our story highlights the visionaries and volunteers dedicated to sowing seeds of change, helping to build a more equitable and resilient food system for all. In a season often defined by abundance, their work reminds us of the importance of sharing and sustainability.
In this issue’s Spotlight on Local, we introduce you to Pepita’s Cafe & Bar in Rollingwood, a cozy spot that brings Chef Nelia Cruz’s vision to life. After working for many years in local chains, Cruz wanted to build the kind of restaurant she loves eating at herself and has turned her vision into an all-day cafe featuring recipes from her family and past experiences, passions and preferences. If you’re looking for a new place to unwind with friends and family this season, Pepita’s is not to be missed.
And, of course, it wouldn’t be the holidays without our annual Holiday Gift Guide! We’ve curated a selection of thoughtful, unique gifts from local artisans, makers, and food purveyors that are perfect for everyone on your list. By choosing local gifts, you’re not only supporting small businesses but also spreading the love and warmth of our community.
As we close out the year, we at Edible Austin want to extend our heartfelt thanks to you, our readers, for your support and enthusiasm. Here’s to a winter season filled with good food, good company, and the joy of sharing local flavors with friends and family.
. 100% Locally Raised and Fed in the Texas Hill Country
. 100% Black Angus
. 100% Locally Processed
. NO Antibiotics and NO Added Hormones
. Quarters, Halves and Griller Packages
HISSY FIT SERVES SOUTHERN COMFORT CLASSICS AT THE ARBORETUM
Have a hankering for biscuits and cocktails? Hissy Fit has you covered. Hailing from the team behind the upscale Fixe Southern House, Hissy Fit is a casual cafe celebrating the home cooking that inspired its downtown precursor. Now open in The Arboretum, the all-day cafe satisfies Southern comfort cravings without taking itself too seriously.
Hissy Fit co-owners chef James Robert and Keith House describe the cafe as Fixe’s “sassy little sister,” but the menu is anything but second fiddle. For breakfast, there are decadent biscuit sandwiches, sweet almond biscuit bear claws and brown butter pancakes. The all-day menu includes appetizers like smoked salmon dip and fried green tomatoes, as well as specialty sandwiches, including a poboy, a duck confit melt and a crispy fried chicken sandwich with roasted jalapeño ranch. For sides, there’s everything from braised collard greens to crawfish mac ‘n cheese. End your meal with soft serve ice cream or sticky banana-date toffee cake for dessert.
Hissy Fit also boasts a variety of coffee and espresso drinks with Southern flavors like rhubarb and pecan, as well as specialty cocktails like the Low Country Cosmo with cranberryand tarragon-infused Botanist 22, lime and Absinthe spritz and the Delta Blues with applecrumble-infused Tito’s, apple cider vinegar, brown sugar and bubbles. There’s also a variety of wine, sodas and local beers.
Hissy Fit is now open for all-day service at 9761 Great Hills Trail. More details can be found at hissyfitatx.com.
LA TRAVIATA REOPENS IN SOUTH AUSTIN
After a pandemic hiatus, longtime Italian restaurant La Traviata has re-opened its doors in a new South Austin location. First established by chef Marion Gillcrist in 2000, La Traviata quickly became a local favorite for fresh pasta like spaghetti carbonara and three-meat bolognese. Today, the team remains committed to providing locally sourced, farm-to-table, and seasonally fresh Italian cuisine. As a bonus, the new space on Southwest Parkway includes a patio and ample parking.
In addition to returning menu favorites, La Traviata also offers several new twists on classics. The crispy polenta cake has since been replaced by crispy polenta fries — still served with a rich rosemary gorgonzola cream sauce. There’s also a new vegetarian-friendly smoked mushroom carbonara, which packs as much richness as the original pork dish. In addition to beloved pastas, there are also lighter lunch options like salads and a soup of the day. Dinner entrées include everything from steamed mussels to chicken Milanese and osso bucco. And for dessert, there’s buttermilk panna cotta, tiramisu, and profiteroles served with Amy's sweet cream ice cream and warm chocolate sauce.
La Traviata is now open for lunch and dinner at 7415 Southwest Parkway. Learn more at latraviataaustin.toast.site.
ABURI OSHI OFFERS MICHELIN-STARRED SUSHI TO-GO
Austin is getting a taste of Canada’s firstever Michelin-starred sushi restaurant with Aburi Oshi Sushi, a to-go and catering concept. Operating out of a ghost kitchen, Aburi Oshi focuses on providing both convenience and elevation, with world-class ingredients and a unique preparation style. Aburi Oshi offers flame-seared sushi — a technique combining traditional Japanese pressed sushi with Aburi’s in-house sauces and flame-searing.
The flavor profile of Aburi Oshi’s sushi is not unfamiliar to Texans, with fan-favorites like the Aburi Salmon Oshi with jalapeño, proprietary “Miku” sauce and black pepper. There’s also a brand new oshi on the menu inspired by Austin’s local Mexican cuisine: the Aburi Yellowtail Oshi, with cilantro, fresh avocado sauce, and serrano pepper. Additionally, there’s hand roll temaki sushi, classic-cut rolls, and appetizers like the broccolini gomaae with blanched broccolini tossed in sesame sauce.
"We are honored to introduce our flameseared style of sushi to Austin, and to add to the vibrant food scene here," says Kazuki Uchigoshi, Aburi’s corporate chef. "Our expansion outside of Canada marks a significant milestone for us, and we’re thrilled to be a part of the Austin and overall Texas dining community." Aburi Oshi offers 6-piece rolls and oshi as well as larger catering platters, available for delivery or pickup from Cloud Kitchens at 5610 North Interstate Highway 35. Visit aburioshisushi.com to browse the full menu and place an order.
ST. ELMO SPREADS OUT IN NEW SPRINGDALE LOCATION
St. Elmo Brewing Company has expanded its reach with a highly anticipated second location in East Austin. The new location features an extensive tap list with 36 draft options, including popular brews like Carl, a kolsch, and Amber, an aptly-named amber lager, plus the debut of Zero, a locationexclusive hazy IPA. There are also two on-site food trucks: Spicy Boys Fried Chicken, a familiar favorite from St. Elmo South, and Pueblo Viejo, a newcomer specializing in street tacos, gorditas, and other popular Mexican dishes. There’s even all-day coffee service in collaboration with Spokesman Coffee.
The new location is the perfect pit stop for both casual hangouts and family outings with 15,000 square feet of indoor and outdoor seating, complete with a kids’ play area and a pet-friendly patio. And in true neighborhood bar spirit, there’s also a range of events such as Grassy Thursday, a weekly bluegrass showcase, and trivia nights.
“We’re excited to finally open our doors and welcome such an amazing community that’s supported us along the way,” says St. Elmo founder Bryan Winslow. “This new location not only brings the same spirit of St. Elmo to a new part of Austin, but also represents a significant expansion for the brewery. With a production space four times larger than the original, it will allow us to significantly increase our distribution capabilities across Central Texas.”
St. Elmo Springdale is now open at 8110 Springdale Road. Learn more and browse the full list of brews at stelmobrewing.com.
NYC’S THE FLOWER SHOP BRINGS
ECLECTIC PUB GRUB TO AUSTIN
Popular New York City bar and restaurant
The Flower Shop has planted roots in Central East Austin. The first location, which opened in Manhattan's Lower East Side in 2017, was inspired by local pub culture and retro style — evoking nostalgia for finished basements and wallpapered diners. Known for its eclectic clientele including locals, tourists, celebrities and New York Fashion Week attendees, The Flower Shop nonetheless boasts a casual, comeas-you-are atmosphere.
The Flower Shop’s Austin venture carries many of the same kitschy touches, including a pool table and trinkets from around the world. The location is also headquartered in a 1922 building that was formerly home to one of the first tortilla factories in Texas, with an original sandstone facade adding to its old-meetsnew charm.
The menu offers a mix of elevated pub fare and globally inspired bites, from oysters with yuzu mignonette to Australian-style homemade meat pies. There are bar classics like chicken wings doused in Frank’s red hot sauce, fish and chips with mushy peas and malt vinegar, and local beers in the can and on draft. There are also playful cocktail offerings like the “Harry Styles,” a mezcal drink with watermelon, alongside local beers and natural wines. Located at 1300 East Seventh Street. Visit theflowershopnyc.com/the-flower-shop-austin for more information.
Left: St. Elmo Brewing Company
photo by Cass Klepac Right: Photo by The Flower Shop
Top Left: Photo by Hissy Fit
Middle: Photos by La Traviata Top Right: Photo by Ava Motes
AVA MOTES
ROCKMAN COFFEE + BAKESHOP IS A
DELICIOUS LOVE LETTER TO AUSTIN
After two decades working in Michelinstarred restaurants, James Beard-semifinalist pastry chef Amanda Rockman has brought her culinary talent to East Austin with her first solo venture, Rockman Coffee + Bakeshop. Rockman imagines the cafe and bakery as a “love letter to Austin,” where guests can hang out with quality food, drinks, company and music any time of day. She’s seemingly perfected the recipe for a good time: “caffeine, gluten, sugar, butter and booze,” as the sign outside the shop proudly proclaims.
Like any proper coffee ‘til cocktails joint, the cafe has a colorful and cozy atmosphere and expertly crafted playlist, courtesy of Rockman herself, to keep guests grooving. And the menu itself is fittingly packed with housemade pastries and bagels. There are 11 different types of croissants, including eclectic flavors like strawberry cheesecake and churro, as well as other rotating weekend specials. There’s also a full beverage program featuring La Colombe Coffee, nitro oat lattes on tap, local beers from Zilker Brewing Co. and Meanwhile Brewing Co., vermouth, wine and tea. There are also cocktails like The Rockman Shandy with Live Oak Brewing beer and housemade lemonade, and the Sammy Sunrise, named after chef Rockman’s sister, with freshsqueezed orange juice, pineapple juice, and bubbles.
Rockman is open at East Cesar Chavez Street. Read more at rockmanatx.com. .
IN BEE CAVE
Bee Cave is finally getting its own OneTaco with a new location near the Galleria. This marks the homegrown taquería’s fifth brick-and-mortar location. OneTaco, which got its start as a food truck in 2009, is the brainchild of two amigos hailing from Mexico, chef and owner Tony Avila and co-owner Axel Beverido, who dreamed of bringing authentic street tacos to Austin. Now, 15 years and one Food Network feature later, their tacos have become a local staple.
The new Bee Cave location offers many of the same menu items that OneTaco fans love. This includes breakfast tacos like El Clásico with potato, egg, and cheese, barbacoa, migas and more adventurous offerings like the Pancake Taco, which substitutes a pancake for a tortilla. There are also familiar lunch and dinner tacos like al pastor and carne asada, along with sides such as Mexican street corn and nachos. For drinks, there are various aguas frescas, Mexican beers, a margarita and a hard jamaica (hibiscus tea) with tequila. There’s also the signature Me Latte, which is OneTaco’s delicious take on a dirty horchata. And to top it off, there’s even Mexican flan and paletas for dessert.
OneTaco can be found in Bee Cave at 3944 South FM 620. Learn more at onetaco.com
IN CHERRYWOOD
There’s a new neighborhood watering hole in Cherrywood, courtesy of the team behind popular local pizzeria Love Supreme. Teddy’s Neighborhood Bar is now open in the former Thunderbird Coffee space, serving up creative cocktails in a relaxed atmosphere. And unlike many new business takeovers in Austin, Teddy’s is actually co-owned by Ryan McElroy, the former owner of Thunderbird who decided to transform the space into something new.
The menu includes the signature Cherrywood Sour cocktail, made with London dry gin, barrel-aged Ransom Old Tom, Laird’s apple brandy, saffron spiced orgeat, lemon, egg white, and cherry bitters, as well as the Clementine cocktail with Aperol, clementine liqueur, cava, and makrut lime. There are also batched martinis and negronis, natural wines, canned and bottled beer and nonalcoholic beverages.
Teddy’s offers both indoor and outdoor seating with a “walk-up-and-stay-awhile” vibe. As co-owner Paulina Cline puts it, the neighborhood bar is focused on providing “well-balanced, approachable drinks” and “serious cocktails for not-so-serious people.”
Visit Teddy’s at 2200 Manor Road or online at teddysatx.com.
TEDDY’S SHAKES UP CREATIVE COCKTAILS
Left: Stockman photo by Chad Wadsworth Middle: Photo by OneTaco Right: Photo by Teddy's Neighborhood Bar
From Passion to Pepitas
WORDS BY NATHAN MATTISE
Whether or not she realized it, Nelia Cruz has spent her entire life building Pepita’s Cafe & Bar, the all-day spot she recently opened in Rollingwood. Born in Mexico, Cruz moved to Austin when she was eight. She started working in restaurants at 14, hosting at various local chains. Ever since, she’s been a bonafide Austin restaurant lifer, doing a bit of everything at several local Tex-Mex institutions such as Tres Amigos, Maudie’s and Cisco's most recently.
“I started as a host but I’ve managed and done pretty much every position in the industry either by accident or fate. If you’re the manager or a general manager and employees quit, you end up jumping into the kitchen to learn the grill or learn to batch,” Cruz says. “It’s evolved into a career, but luckily every single position I’ve held, I’ve loved — from busing to serving to being a bartender. And if you love something, you tend to excel at it because you want to learn everything you can about it. So I went to the culinary school of life, and you can’t get any better experience than that.”
Walking into Pepita’s and reading the menu is like entering Cruz’s mind. She never set out to open her own restaurant, but when she came across the opportunity she had a vision ready: a place that opens daily, serves all day migas and martinis, and focuses on delicious Mexican-American dishes built from fresh ingredients. Basically, Cruz wanted to build the kind of restaurant she loves eating at.
“I’ve always had recipes from my family that are so good. I love American cuisine and Mexican cuisine, so I wanted to incorporate those and basically create my own cravings menu,” Cruz says. “So this is everything that I’ve always wanted at a restaurant — ‘Today, I want avocado toast, but I also want tacos and a latte.’ Well, I’m sure someone else wants that, too. And in these first three months, we’ve gotten such a warm welcome from the neighborhood. Everyone seems thrilled because it’s not something that’s been here.”
The food at Pepita’s has evolved from Cruz’s experiences, passions and preferences. Her pozole verde, for instance, is served the way she’s always liked it — cilantro, onions, cabbage and a drizzle of sour cream on top. The chilaquiles are inspired directly by a version Cruz had while traveling in Mexico in recent years. The mixes and purees powering her cocktail and mocktail menu are made in house, perfected from Cruz’s time as a bartender. And her tacos are elevated by tips and tricks learned throughout her time in the Austin restaurant scene.
“Another dish from my travels in Mexico — why do the street tacos there taste so good? I tried again and again to recreate the recipe, and I think it’s really the mini tortillas, and those are all about the ingredients,” Cruz says. “These aren’t homemade, but luckily I’ve done research through years of working in restaurants. I know which tortillas are better than which. So I work with El Milagro, and they only make these yellow corn tortillas on certain days — non-GMO, as clean as you can get.”
“We also go through so many shrimp tacos, and I’ve changed those from my time in restaurants, too,” Cruz continues. “Too often the shrimp is just sauteed on the grill and there’s not enough flavor. So we do a nice marinade, and they sit awhile before they go on the grill. That lets the flavors come out, so all you need from there is a little chipotle aioli, some cabbage, some cilantro and pickled onions. All those flavors combine for an excellent taco.”
Cruz’s new restaurant isn’t the first time she’s had to lead staff through the grind of opening, and she even previously had a chance to test run the menu concepts that would become Pepita’s. About two years ago, after Cruz helped navigate an opening for another restaurant group, she had the opportunity to run a nameless, pop-up cafe inside Marigold Market off Southwest Parkway. Though she says the contract was underwhelming, the chance to create her own concept and operate her own restaurant for an entire year was a valuable learning experience in retrospect (plus, she recalls the cafe earning several regulars).
So as she’s done with all her restaurant experiences, Cruz now applies some of these lessons at Pepita’s.
“Every experience I’ve had has built to where I want to be,”
Cruz says. “If you asked me ten years back, ‘Do you want to open a restaurant?’ I mean, I think I’ve been asked that question before and said, ‘That’s the dumbest thing you could want.’ Well, here I am doing the dumbest thing. But you do it for the love of the food. There’s that saying, ‘If you love what you do, you never work a day in your life.’ I’m living that.”
Left Page
Left: Photo by Ralph Yznaga
Right: Photo by Ome Creative House
Right Page: Nelia Cruz by Eugenio De Santiago
CHEF NELIA CRUZ DEBUTS HER OWN CONCEPT
Nathan Mattise (@nathanmattise) is always working to perfect his sourdough bagels. He also enjoys bocce, amaro, road trips, and a good playlist.
Thriving Vines
MESSINA HOF CHAMPIONS WINE EDUCATION, AWARENESS AND TOURISM
Messina Hof, one of Texas’ largest wine producers, wrapped up its fall harvest in October. With fresh, crisp whites finishing in stainless steel and rich reds aging in oak barrels, they have many new and exciting wines on the horizon. W hile they produce 98 different wines, perhaps their most unique offering is sagrantino. This varietal may be a bit of a mystery even to avid wine lovers here in Texas — for good reason, as Messina Hof is the first in Texas to produce it. The grape has an interesting and slightly controversial history. Some Italians, including some folks at the University of Perugia, believe it was indigenous to Umbria (southeast of Rome); others believe it may have arrived from the Middle East in the Medieval Era.
“For most of its life, it was made as a dessert-style, or passitostyle, wine,” explains Messina Hof’s CEO and head winemaker Paul Mitchell Bonarrigo. “It’s one of the most tannic varieties in the world. It was hyper-regional, and highly coveted by Rome and surrounding areas. But it really didn’t get its big breakout as a dry-style red until the 1970s.”
Bonarrigo’s parents and founders of Messina Hof, Paul Vincent and Merrill Bonarrigo, had been hired by the University of Perugia to teach about wine tourism, something the brand has always been passionate about. There, they fell in love with sagrantino and were finally able to acquire vines to grow in Texas. In 2012, they planted three test vineyards of the grape.
“ We had almost immediate success,” says Paul Vincent. “The vine thrives in our climate. It’s a thick-skinned grape. It retains acid wonderfully. It loves sunlight and the heat of both the High Plains and Bryan [home to the family and original estate].”
T hough wine-making goes back seven family generations — to Messina, Sicily — the winery in Bryan was a happy accident. Paul Vincent grew up in New York and joined the military as a physical therapist. He then became director of physical therapy at St. Joseph Hospital in Bryan. One of his patients was doing a study on growing vines and encouraged Paul Vincent to plant an experimental vineyard. He did, and guided by their passion for wine, food, art and romance, Paul Vincent and Merrill developed a thriving brand — Messina Hof, a combination of their family names.
They now have four tasting rooms in the state; and as many Texas wineries do, they also grow vines in the High Plains, one of the state’s
best locations for vineyards. The sagrantino growing sites in Montefalco, Italy have similar growing conditions to the High Plains. It also grows well in Bryan. The couple’s son Paul Mitchell has had a grand time developing extraordinary wines with the grape.
“Our customers are falling in love with it too,” says Paul Mitchell. He explains that their biggest challenge has never been growing or wine making, it’s educating Texans about the wines. Most people haven’t heard of sagrantino, and if they’ve tried the Italian styles, they may have found them to be so tannic that it was almost distracting.
Messina Hof’s style, however, is a bit more restrained while still being robust. The Sagrantino Reserva is the mildest, with a fruity aroma of black cherries and low acidity. The Estate Sagrantino is an earthy dynamic wine, with aromas of leather and pepper that open up nicely while offering a more fruit-forward nose. The Paulo Sagrantino is the most robust and tannic — a delightful pairing with steak and other popular Texas cuisine. Messina Hof is also known for their port, and the sagrantino makes a rich and delectable one. The grape is working so well for them that Paul Mitchell is currently incorporating it into their Sophia Marie Rosé, named after his daughter.
A s a champion of wine education, awareness and tourism, Messina Hof focuses heavily on hospitality and providing customers with unique experiences at all four of their locations. “We’re blessed to have the opportunity to have our products sold in the wholesale market,” says Paul Mitchell.
“And a lot of that is geared toward trying to encourage people to come visit us at the wineries and have a personal connection with us. We want to be able to let people experience Texas wine and talk about the changes that have happened in our industry even in the last ten years. The quality is improving and we’re making amazing wines from a lot of varieties, including sagrantino, mourvedre and tempranillo. And along with that comes food, southern charm and hospitality.”
What can visitors find at the Messina Hof wineries across the state?
The Estate in Bryan, started in 1977, offers a true resort experience where wine lovers can spend a whole weekend without leaving. Their 100-acre property features 11 B&B rooms, a restaurant offering elegant dining, spaces for special events, and of course vineyards, specializing in lenoir, sagrantino and blanc du bois.
They opened the Hill Country location in Fredericksburg in 2011. This is a charming and smaller tasting room and vineyard with four guest cottages. Their specialty is a port, and customers are invited to participate in the hand-picking and stomping during the harvest festival and really learn about the wine-making process.
The urban Grapevine tasting room is located in the historic Wallis Hotel, and features multiple tasting areas with 40 different wines, premium flights, wine on tap, scrumptious small plates, wine accessories and event spaces.
Messina Hof Harvest Green Winery & Kitchen in Richmond is the newest addition. Harvest Green is a planned community centered on the concept of farm-to-table. Every home in the community must have fruit trees or a garden, and there’s a community garden and a farmers market held in the Messina Hof parking lot. The ultimate culinary destination,
the winery and restaurant celebrate vineyard cuisine, which enhances the food and wine pairing experience by incorporating wine in every recipe. Messina Hof always has something new to offer and plenty of events providing the opportunity to immerse yourself in the wine and vineyard cuisine experience. November’s Premier Release will feature the first 2024 vintage with the sémillon, and in the winter, they’ll be releasing the 2023 off-dry series, a popular series of wines with just a hint of sweetness. Check out their website, messinahof.com, for all event details and more information about tastings, tours and overnights stays.
Writer and editor Ashley Brown lives in Wimberley with her family of rescues: a dog, two cats, and two donkeys. In addition to animal welfare, her passion is exploring the Hill Country's natural beauty, small farms, eateries and drinkeries.
WORDS BY ASHLEY BROWN PHOTOS BY MESSINA HOF
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For the Bees: A Handbook for Happy Beekeeping by Tara Dawn Chapman What to expect the first year of beekeeping and beyond. $26.95 utexaspress.com/9781477329511
Gift the Ultimate Foodie Experience with a Multi-Day Boot Camp or Single-Day Class at The Culinary Institute of America San Antonio
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Windy Bar Beef
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Araya Artisan Chocolate Gourmet Gift Boxes
Sumptuous gift boxes filled with single-origin chocolate pieces made right here in Texas and shipped nationwide. $30-$110 arayachocolate.com
Red Bird's House Kitchen towels with a perfect blend
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SUPPORT LOCAL GROWERS THIS HOLIDAY SEASON
As we gather around holiday tables, diving into delicious meals and compelling conversations, perhaps indulging in a few favorite traditions and recounting memories of past seasons, I find myself wanting to make everything last a bit longer. The hustle of holiday gatherings, often brimming with anticipation and preparation, can sometimes feel like a blur.
This season, I say let’s relish and recognize the beauty of it all. When my family and friends gather to celebrate, I plan to stretch the seconds and lose track of the clock, devices and other distractions. I want everyone to laugh and linger. One of my favorite ways to foster slowing down is by sharing a favorite bottle of wine, ideally one with a great story.
There’s no shortage of great stories when it comes to the bold ingenuity and unfettered resilience of those dedicated to making Texas wines. If I’ve learned anything in the years exploring Texas wineries and vineyards and interviewing the experts, it’s that the people behind the wines are motivated from deep within — driven by the pursuit of discovery, artistic expression, family tradition or all of the above. Each bottle of wine is more than a product, it’s a deeply personal and unique vision brought to life as the result of tireless labor. And it’s one that, fortunately for us, tastes delicious.
“The largest benefit to buying wine that is 100 percent Texas wine is you know where it’s coming from and it’s supporting our Texas farmers and wine producers,” says John J. Rivenburgh, winegrower, founder of Rivenburgh Wine Incubator and board president of Texas Wine Growers, a nonprofit consortium dedicated to promoting and protecting the integrity of Texas wine through education and policy advocacy.
The organization's work is paying off. According to the Texas Department of Agriculture, Texas is the fifth-largest wine-producing region in the U.S. and the Texas wine industry employs more than 141,000 workers. In addition, more than 500 wineries and 340 growers call Texas home and we have 9,300 acres of vineyards and counting. With roots dating back to the 1600s, Texas can also take pride in being one of the oldest wine-producing states in the U.S. There’s much to
explore and keep us excited. With eight distinct American Viticultural Areas or AVAs (with more pending formal designation) and the numerous grape varieties grown here, you are likely to find a perfect pairing that fits your meal and your personal tastes.
“I wish there was a way to capture the passion we all put into our products,” muses Rivenburgh. A longtime champion of Texas wine who takes pride in mentoring other growers and makers, Rivenburgh emphasizes the importance of relationships in the Texas wine industry and more broadly. “Wine for generations has been a tool to bring family, friends and colleagues together in celebration,” he says. “We all love wine. We all love what we do and our absolute passion is sharing.”
When we pour Texas wine for others, we’re expressing warm Texas hospitality and inviting our loved ones to share in something deep-rooted — the joy of connection and conversation. Wine is a drink to sip and savor. It’s also a fantastic conversation starter. Whether you know a lot or a little about wine, you can have fun observing variations in color, different notes on the nose and palate, the texture of the wine as it touches your tongue, and how it transforms in taste from start to finish. There are many aspects to explore and discuss. And, if you visit a Texas winery for a tasting or to enjoy a glass in the vineyards, you’re sure to have some great photos and anecdotes to accompany any bottle you bring home.
Finally, if you want to take your holiday meal to the next level, consider Texas wine and food pairings. Serve up dishes with locally sourced ingredients and extend the farm-to-table philosophy to what you drink as well! For me, nothing beats mourvèdre and Texas barbecue on a lovely winter evening outdoors or a New Year’s Eve celebration with local cheeses, local charcuterie and a great local sparkling wine.
If you’re not hosting or firing up the oven this season, Texas wine also makes a great gift or party contribution. A glass of wine can make any occasion special and nurture the practice of taking pleasure in the small moments — even if it just means curling up on the couch or next to the fireplace with a great book or magazine — so be sure to treat yourself and others!
WORDS BY STACEY INGRAM KALEH
Photo by Messina Hof
Toast with Texas Wines
Enjoy these Texas wines, and invite your friends, family and holiday guests to experience some of the best of what the Lone Star State has to offer! The wines on this list really shine in terms of embracing Texas’ terroir and set the bar high in terms of quality. Plus, they support local makers, growers and entrepreneurs, fuel the Texas economy, and move the dial toward increased sustainability. Find a selection in the Texas wine section at your neighborhood H-E-B or local wine retailer or purchase directly from the wineries (they’ll ship to you, too!).
Reds
Estate Souzão, Ab Astris
Ab Astris Estate Vineyard, Texas Hill Country
Double Barrel Tannat, Bending Branch Winery
Texas High Plains
Cuvée de L’Exposition Cabernet Sauvignon, Calais Winery
Narra Vineyards Clone 47, Texas High Plains
Estate Montepulciano, Hye Meadow Winery
Hye Meadow Estate Vineyard, Texas Hill Country
Tannat, Kerrville Hills Winery
Rustic Spur Vineyards, Texas Hill Country
Estate Aglianico, Kuhlman Cellars
Kuhlman Estate, Texas Hill Country
Estate Sagrantino, Messina Hof
Messina Hof Vineyards, Bryan
Malbec, Perissos Vineyards
Perissos Estate, Texas Hill Country
Spy Rock Touriga Nacional, Pontotoc Vineyard
Gillespie County
Tempranillo, Ron Yates
Friesen Vineyards, Texas High Plains
GSM, Salt Lick Cellars
Salt Lick Vineyards, Driftwood
Marselan, Sandy Road Vineyards
Sandy Road Vineyards Estate, Texas Hill Country
The Good Guy, Spicewood Vineyards
Texas Hill Country Estate blend of Tempranillo, Graciano, Merlot and Cabernet Sauvignon
Spicewood Vineyards, Spicewood
Syrah, Torr Na Lochs
Torr Na Lochs Estate, Burnet
Syrah, Westcave Cellars
Westcave Estate Vineyard, Texas Hill Country
Mourvèdre, William Chris Vineyards
La Pradera Vineyards, Texas High Plains
Sangiovese, Driftwood Estate Winery
Texas High Plains and Texas Hill Country
Rosés
Vin Gris Rosé, French Connection Wines
Texas High Plains
Belle Rosé, Hawk’s Shadow Winery
La Pradera Vineyards, Texas High Plains
Dandy Rosé, Wine for the People
Parr Vineyards, Texas Hill Country and La Pradera Vineyard, Texas High Plains
Activities, recipes, and stories created for family
Prepare your recipes for Ramadan 2025!
February 28th –March 30th
Stacey Ingram Kaleh is a native of the Texas Hill Country. Born and raised in Austin, she lives in Spicewood with her husband, two young daughters and fluffy dog Zeus. She’s been exploring Texas wineries for more than a decade, enjoying great wine, stellar company and scenic views as she learns from local winemakers. Follow her wine adventures on Instagram @TXWineGirl.
Find even more Ramadan recipes in Ramadan on Rahma Road: A Recipe Storybook, available January 2025 barefootbooks.com/ramadan-on-rahma-road
is created in partnership with indie, award-winning, Concord, MA-based children’s publisher, Barefoot Books. Learn more by visiting www.barefootbooks.com
Illustration adapted from Ramadan on Rahma Road (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
LET’S EAT!
Travel from house to house on Rahma Road to see what everyone’s cooking for theannual potluck iftar! Recipes by Faaiza Osman from Ramadan on Rahma Road: A Recipe Storybook
Ingredients
Chicken Tikka
Manal and her family are making chicken tikka, a Pakistani dish of spiced chicken skewers.
Manal places all the ingredients (except the chicken) together into a bowl and stirs until creamy.
2. Marinate and thread
She adds the chicken to the bowl, and stirs it through until the marinade fully coats all the pieces. She threads the chicken pieces onto skewers. It’ll taste best if she leaves the skewers to marinate for at least 3 hours.
• 2 lb boneless chicken, cut into 1-inch cubes
Tools / Equipment
• 8 skewers
• Tandoor (optional)
3. Cook
Her nani helps her cook the pieces in the tandoor (a special clay oven). If you don’t have a tandoor, you can use a regular oven and bake for 15-20 minutes at 350°F (180°C).
Khalid helps Mama make this rich, filling dish from Egypt packed with texture and tang.
• 2 Tbsp oil (use the excess from the crispy onions)
• 1 small onion, finely chopped
• 3 cloves garlic, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
1. Fry the onions
Mama coats the onion slices in flour. She pours the oil into a small frying pan on medium heat. She carefully adds in the onions and cooks until lightly golden. She removes them with a slotted spoon and drains them on paper towels. Khalid sprinkles the onions with salt. Mama keeps the oil in the pan ready to make the tomato sauce.
• 1 tsp crushed red pepper (optional)
• 15 oz can tomato sauce / passata
• 2 Tbsp white vinegar
• Salt and pepper to taste
2. Make the tomato sauce
Mama places the chopped onion in the pan and cooks until they’re translucent. She adds in the garlic and stirs.
Khalid adds in the spices and Mama cooks for 1 minute. She pours in the tomato sauce and stirs until the sauce is heated through. She adds in the vinegar, salt, and pepper, and takes the pot off the stove.
• 15 oz can brown lentils, rinsed and drained
• 1 cup mediumgrain rice
• 1 cup macaroni
• 15 oz can chickpeas, rinsed and drained
3. Make the koshari
In a small bowl, Mama adds ¼ cup of the cooked tomato sauce to the lentils and Khalid mixes it together. Mama cooks the rice and macaroni according to the packet instructions.
4. Assemble Mama spoons the rice onto a big plate and tops it with the lentils, macaroni, tomato sauce, chickpeas, and Koshari
Are you passionate about children’s books that prioritize diversity, encourage critical thinking, and teach kids to protect the planet? Learn more about becoming a Barefoot Books Community Bookseller! Visit
Illustration adapted from (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
Illustration adapted from Ramadan on Rahma Road:
A Recipe Storybook (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, Recipes for Ramadan
Ingredients
Dough
• 2½ cups all-purpose flour
• ½ tsp salt
Spinach and Feta Gözleme
Esma uses her nene’s recipe to make a tasty filled flatbread from Türkiye.
• ¾ cup warm water
• ½ cup vegetable oil, plus extra for coating the dough
1. Make the dough
Esma places the flour and salt in a bowl. She adds the water and oil and mixes it in with her hands until the ingredients come together. Then she pours the mixture onto the clean countertop and kneads until it forms a smooth, soft dough (approximately 3-5 minutes). She places it back in the bowl, coats it lightly with some oil, and leaves it to rest for 30 minutes.
Spinach and cheese filling
• 8 oz raw baby spinach
• 8 oz feta cheese
• Salt and pepper to taste
Garnish
• Lemon wedges
2. Roll and fill
Esma divides the dough into 4 equal pieces. She rolls out a square as thin as she can, about 10 inches wide. She sprinkles one fourth of the spinach onto half of the square, crumbles one fourth of the feta on top, and sprinkles with some salt and pepper. She pulls the empty half of the dough over the filling and presses down on the edges to seal.
3. Cook
Esma’s dad places a large pan on medium heat and adds in a little oil to coat the surface. He helps Esma place a gözleme into the pan. He cooks it until it starts getting crispy with deep golden spots. Then he flips it and waits to see the golden spots on the other side before removing it from the pan. Esma cuts the gözleme into 6 pieces and places a lemon wedge on the side of the plate.
Founded in 1998, Driftwood Estate Winery a bluff overlooking our Estate Vineyard gorgeous Texas Hill Country from which enjoy our 100% Texas grown, award-winning
In 2023, we were honored with ten medals San Francisco Chronicle Wine Competition, medal for each wine entered. The medals Double Gold and 3 Best of Class! We also offer Craft Brewed Beer new Driftwood Brewery.
As a veteran and family-owned-and-run business for the past we were the first commercial vineyard in Hays County. Whether marking a special occasion or taking a moment to enjoy life’s while taking in the view, our wines or beer are perfect for whatever got planned.
Illustration adapted from Ramadan on Rahma Road: A Recipe Storybook (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
What's In Season
SEASONAL HIGHLIGHTS
This Winter
Dark greens galore, including collards, kales, mustard and rainbow chard
Winter squash, from acom and buttercup to kabocha and red kuri
And as always, pick those 'P's: pecans, pomegranates, pumpkin.
Grapefruit, kumquats, Meyer lemons, oranges, satsuma and other citrus
For more information on farmers markets, seasonal recipes and what's in season, visit edibleaustin.com
Warm Wassail
Recipe and photos by Pauline Stevens
Serves 4
4 c. apple cider
1/3 c. fresh orange juice
4 orange slices
4 apple slices
½ c. fresh cranberries
6-10 cloves
2 cinnamon sticks, broken into pieces
2 anise stars
1/3 c. agave syrup (optional) Sprigs of rosemary (optional)
PREPARATION
Combine all ingredients in a large pot and let it simmer on low heat for 15-20 minutes.
Serve hot, adding 1 slice of apple and 1 slice or orange to every cup, sweeten with agave if desired and garnish with rosemary.
Almond, Orange & Cranberry Cookies
2 T. cranberries
1 orange, zest only, no white pith
½ c. powdered sugar
8 oz. unsalted butter, diced, room temperature
½ t. cornstarch
2 ¾ c. all-purpose flour
¾ t. almond extract
2 ½ oz. sliced almonds Pinch of salt
1 t. chopped rosemary (optional)
PREPARATION
Chop cranberries very small or use a food processor to get small pieces, set aside. Prepare orange zest, set aside. Mix powdered sugar, butter, cornstarch, flour, almond extract, sliced almonds and salt until well mixed. Add chopped cranberries and orange zest (and rosemary, if using). Do not over mix but make sure all ingredients are well incorporated. Transfer dough to cling wrap, press together and shape into a log. Freeze for 1 hour. Preheat the oven to 350°. Cut dough into ¼-inch discs and place on a prepared tray with parchment paper. Bake for 13-15 minutes until golden brown.
Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.
Recipe and photos by Pauline Stevens
Sowing Solutions
HOW THREE URBAN FARMS IN TEXAS ARE GROWING, AND GIVING, FOOD
WORDS BY AVA MOTES
As the holiday season draws near, the spirit of giving is taking root in local nonprofit farms and community gardens. Beyond the crops they nurture, these organizations are sowing solutions to some of society's most pressing issues. Whether they’re addressing food insecurity, promoting nutrition through educational programs, or practicing regenerative agriculture, these farms are leading by example. As we celebrate the season of giving, we’re excited to highlight the work local farms and nonprofits are doing to cultivate a healthier and more sustainable Texas.
San Antonio Food Bank Farms
The San Antonio Food Bank is addressing food insecurity with two farms that supply fresh, organic produce to underserved communities. In neighborhoods where access to healthy, affordable food is limited, these farms have become a vital part of the solution.
The first farm, located on 25 acres adjacent to the food bank, was established in 2007 and is now the largest urban farm in San Antonio. The second, located on 50 acres of historical farmland at Mission San Juan, broke ground in 2018 as a result of a unique partnership with the National Park Service. Both sites are now critical to the food bank’s motto: “Food for today, food for tomorrow, and food for the future.”
The food bank distributes roughly 30,000 pounds of fresh produce each year, much of which is sourced via donations. However, Mitch Hagney, who manages the farms as director of food sustainability, says that bringing food production closer to the food bank allowed them to grow more high-demand produce and ensure a reliable, quality supply.
“We don’t spread synthetic fertilizers or pesticides. We don’t use any herbicides, so we know that what we’re distributing to the public is of the highest quality,” Hagney says.
For many families in food deserts — areas with limited access to grocery stores — fresh produce is hard to come by. Food Bank president and CEO Eric Cooper recalled an eye-opening experience from a distribution event, where he learned he had given a group of children their first-ever watermelon. Their mother explained that without a car she couldn’t bring such a bulky item home.
“It was an enlightening moment for me to realize how … their diet and their ability to nourish themselves was impacted because of logistical nuances that those with a car are privileged not to experience,” Cooper says. In addition to produce distribution, the farms provide opportunities
to educate the community about local food systems and production methods.
“We hope that when people come on-site, they develop a notion of eating seasonally, of the work that's involved in agriculture, but also [the knowledge] that they are able to participate in agriculture,” Hagney says.
Hagney explains that the urban farm focuses on modern food production techniques, while the Mission San Juan farm gives visitors and volunteers insight into historical food production. Part of the site showcases colonial farming using a historic acequia for irrigation, while another portion is dedicated to native crops like nopales, which are farmed with input from the local indigenous community.
“It's enormously gratifying,” Hagney says. “I think for a lot of us who are passionate about improving the food system, sustainable agriculture and food insecurity are our two priorities. And it's a real privilege to be able to work on both at the same time.”
Hope Farms
In the heart of Houston, Hope Farms is reshaping education and accessibility around healthy eating. Launched as part of the Recipe for Success Foundation — a Houston-grown nonprofit with a now-national reach — Hope Farms is a decidedly local endeavor.
“We’d like to think of ourselves as the city’s farm,” Recipe for Success and Hope Farms founder Gracie Cavnar says.
Since the seven-acre farm opened in 2017, it has become a crucial part of the foundation’s mission, which also includes school-based nutrition education and public awareness campaigns. Hope Farms specializes in a hands-on, holistic and community-centered approach, offering healthy food and educational opportunities for all ages. The farm is a popular destination for students on field trips and scout troops, who have the opportunity to take free cooking and gardening classes on-site. It also hosts extended summer camps and works to train the next generation of urban farmers.
“The beauty of the kids coming to the farm is they get more of a broad understanding of the bigger world food system,” Cavnar says. “It gives them a more visceral touchpoint to where food comes from.”
The farm enhances Recipe for Success’ Seed-to-Plate school program, which pairs gardening and nutrition lessons with core curriculum concepts, but it also helps meet visitors where they’re at. Cavnar explains lessons cover everything from nature cycles to pollination and the importance of buying local to reduce carbon emissions. However, giving kids an appetite for healthy, locally grown produce is only half the work. Hope Farms also helps make produce more accessible throughout the Houston area by promoting the spread of homegrown urban farming projects. Their urban farmer training programs, including From Warriors to Farmers for veterans, provide aspiring farmers with the tools and skills to launch their own operations in the Gulf Coast region.
“I'm very much invested in the idea that we need a necklace of urban farms throughout our cities — certainly to serve food desert neighborhoods, but to serve all neighborhoods … I want people to know their farmers and in order to do that in a sustainable way, those farms have to be businesses,” Cavnar says, adding that the program couples agricultural and business training to ensure farmer success. To help connect the community with its farmers, Hope Farms also hosts Market Days every Saturday 9 a.m. to 1 p.m., where neighbors can purchase produce from the farm, current and former students of the program, and other regional partners. And on First Saturdays, the market operates like a mini festival with visiting local chefs, artisans, crafts and additional seasonal programming.
Left Page: Left: Photo by San Antonio Food Bank Right: Photo Hope Farms
by San Antonio Food Bank
“Our market is really part of our community,” Cavnar says, emphasizing the importance of platforming other Houston-area farmers. “We really want to put Houston on the map as a city that feels like this is important.”
University of Texas Microfarm
Just north of the University of Texas at Austin campus lies an unexpected half-acre of urban farmland. Once a vacant strip of grass in a flood plain behind the Whitaker Courts, this plot is now home to the thriving Campus Environmental Center Microfarm, the university’s first student-run organic farming endeavor.
Founded in 2012 and relocated to its current home in 2018, the Microfarm serves as both a source of fresh produce for the campus community and a living classroom where student volunteers gain hands-on experience with sustainable agriculture. The site includes a community garden with rentable plots, as well as a managed farm area, which donates all its produce to UT Outpost, the university’s on-campus food pantry. Since their first harvest at the current site, Microfarm co-leads Hillary Xu and Andie Eastland estimate they have donated around 1,500 pounds of fresh produce to UT Outpost. Valeria Martin, the university’s assistant director for basic needs, says that produce is in high demand at the food pantry — in part because it can be difficult to access for those living without a car in the university area.
“Many folks would say that the West Campus area, where many students live, is a food desert that doesn't have very easy access to grocery stores. That makes the partnership with UT Microfarm very important and very special,” Martin says. “It allows a space for students to learn to grow food on their own and support each other.”
Xu says Microfarm practices organic and regenerative agriculture techniques, which result in fresher and more nutritious produce for donation. She and Eastland are proud to harvest heirloom crops and other produce students couldn’t readily find in supermarkets, such as purple cauliflower. As a bonus, Eastland says that their practices promote better crop diversity and soil health.
“We do cover cropping, so we let half the field lay fallow. We grow crops that rejuvenate the soil on it for a season, and we're growing produce on the opposite side,” Eastland says, adding that it's important to educate their peers about the care that goes into food production. “I think there’s a certain pride, even for someone who's just there for a day, in knowing that the produce [you’re] harvesting, the produce that is fit to give to this food bank, is a little miracle.”
By working to replenish the soil, the Microfarm team has helped turn once “unusable” land into a productive and important part of the campus-area food system. They’ve also educated and empowered fellow students in the process.
Every Sunday on the farm, student volunteers gather for workdays, when they split into small groups to plant, weed or build new beds. Each workday begins with a brief orientation for newcomers, and is followed by a midday educational session on important issues pertaining to nutrition and sustainability.
“It's often people's first experience doing anything of the sort, whether that’s gardening or just being outdoors,” Xu says. “I think the Microfarm serves as that bridge for the gap that is often experienced in urban centers, where you don't really get experience with growing food.”
To learn more, visit: safoodbank.org, hopefarmshtx.org and utenvironment.org
AVA MOTES is an Austin native who follows the city's expanding food scene with an eye for the people and stories behind the menus. She loves trying new restaurants, exploring farmers markets, and relaxing in cafes with a good book in hand.
Top Left and Right: Photos by University of Texas Microfarm Bottom Left: Photo by Hope Farms
THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them! Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture. Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
