EDUCATION

by Cassidie Cox

Shop Local, Give Local

At Assistance League, giving back to the community is taken one step further.

All profits earned at the Assistance League of Georgetown thrift store stay local. Volunteers provide help and support to teachers, students, and residents in Georgetown, Jarrell, and Florence. This includes donating money to help teachers afford school supplies, and providing scholarships to eligible students who volunteer with the organization.

OPERATION SCHOOL BELL

Among the Assistance League's many advocacy programs is Operation School Bell. This program provides clothing to young children in need to give them confidence and encouragement in their school day. The names of K-8 students are provided by school counselors, and eligibility is based on need and participation in JISD's free parenting classes.

Assistance League volunteers invite the students to shop at Walmart for brand new clothing—an opportunity that not only helps fill a basic need, but also helps them increase the confidence needed to learn and connect with their peers. In 2021 alone, Operation School Bell provided clothing for more than 2,000 students in 15 local elementary schools.

LOCAL LOVE

In March 2022, through Operation School Bell, the Assistance League of Georgetown donated 306 gift cards totaling $22,950 to children in Jarrell ISD. Students and their families were invited to shop at Walmart, where volunteers from ALGA were waiting to help.

Laura Buckley, JISD liaison to the Assistance League, said, “One of the kids asked me if she would be with the grandmas at Walmart. I thought it was so special that she was relating them to grandmas, because they take care of all the children.”

Sharron Dickerson, Vice President of Philanthropic Programs at the Assistance League, considers it a great joy to be able to work with the elementary schools. “I was a teacher for years,” she says. “Even though I’m retired I can still contribute. It’s really wonderful.”

The Assistance League encourages everyone to visit The Thrift Shop at 900 N. Austin Ave. in Georgetown. The store is completely non-profit, and distributes profits directly to local programs like Operation School Bell. “The community enables us to give money to these schools just by shopping," Sharron says.

Visit their website or stop by the store for opportunities to volunteer, donate, or shop for unique and affordable finds.

FREE CONSULTATIONS CONTACT US TODAY TO SCHEDULE! 512-948-7539

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and leave as family

Finding a community in your town should be about more than just finding people—it is about being able to be your true self when you are with them. Faith Summit Church exemplifies this and more as they welcome their newest ministry associates, Abigail Cooper and her husband Shawn (photo right).

Abigail has called Faith Summit her home away from home since she was a little girl. Her parents, head pastors at Faith Summit for more than 20 years, became role models for her growing up. “I watched my parents do things no one else sees—the simple things that seem insignificant. Being in the pulpit and preaching is just a small piece of what it is to be a pastor. I remember my mom on the phone for hours counseling women. I remember her loading young moms into our station wagon and taking them to HEB so they could buy groceries. My parents showed up early and stayed late cleaning and preparing for whatever the task required. Their number one desire has always been to please Jesus. That speaks volumes to me.”

A natural introvert, Abigail says her new role in the limelight is something that will take some getting used to. Normally, she prefers to serve her community in the background but recently felt the pull to come forward and become an associate pastor. Although there was a time she felt she did not have the gifts to lead, she has been very intentional and worked hard to grow and improve in many areas. She has since found the rewards far outweigh the cost.

Abigail says the most rewarding part of being an associate pastor is watching attendees, new and old, grow together. She says, "There is a feeling of friendship here and a desire to be genuine not found everywhere. This is what the people at Faith Summit strive for." She adds, “I’m not here for people just on Sundays and Wednesdays. I want to talk to them throughout the week, and be available in the middle of the night to talk if need be.”

When Abigail and Shawn are not speaking from the pulpit, they can be found around town with their five kids (at left) and getting together with community members. "Faith Summit is not a closed community," Abigail says. "It’s an opportunity for anyone in Jarrell who is looking for a place to be their authentic selves."

150 W FM 487 JARRELL, TX 76537 NON-DENOMINATIONAL SUNDAY SERVICE STARTS A 10:30AM FAITHSUMMITCHURCHOFTX.COM (512) 746-2220

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TEXAS WINE COUNTRY Hill Country Wine Tours: A Grape Road Trip

by Ann Marie Kennon

Move over, barbecue and rodeos, wine is quickly becoming the reason to visit Central Texas. Fortunately, Dave and Ruth Love, the experts and owners of Hill Country Wine Tours, LLC provide private, door to door, and all-inclusive day trips to wineries and distilleries throughout the Texas Hill Country seven days a week.

There are many obvious benefits of taking advantage of a guided tour—being picked up at your own home and chauffeured in a climate-controlled motor coach, plus being able to taste as much wine and whiskey as you wish without worrying about the drive home. But what sets the Loves apart is their customized planning, which delivers exactly what guests are looking for in a wine or spirits tour.

With more than 30 years experience in the music industry and moving artists and large groups around the world, planning is second nature to Dave. "After visiting and pitching artists all over the world—arranging pick ups, deciding where to eat, doing sound checks and performances, I became a master of logistics. Later, as a wine lover, I fell into the tour business quite naturally."

Thanks to Dave's instincts and the partnerships and personal relationships the Loves have with nearly 40 wineries and distilleries, they are able to curate an experience based on guests' palettes and passion for pairings, geographical areas, beautiful views, or even a desire to be entertained in a tree house. Dave says, "With more than 100 wineries in the region, it's a challenge for many to decide which ones to visit, or in what order to make the most of their travel time. We know each site's specialty and which offer the best options for facilities, depending on the weather, for indoor and outdoor enjoyment."

In any case, the tours are perfect for anyone who wants to entertain out-of-state guests or simply get out and have fun by digging deep into the wines of the Hill Country. The Loves also offer mix-n-match excursions with vineyards and distilleries. Each estate is a just a 10 to 15 minute drive and as they know the area so well, they are able to schedule everything to maximize sipping, eating, and shopping versus drive time.

HILL COUNTRY WINE TOURS • SPECIAL EVENTS • TRIPS START AT $169 PER PERSON PRIVATE TRANSPORTATION AVAILABLE 7 DAYS A WEEK MAKE A MEMORY TOGETHER (512) 815-1900 • BOOKINGS@HILLCOUNTRYWINETOURS.COM

WHEN TO GO

Hill Country Wine Tours will reserve a day or evening tour for as few as two people seeking an elevated private experience and, conversely, no group is too large. Tours are available seven days a week and some holidays year round, and are a very popular choice for weddings, bachelor/bachelorette parties, birthdays, and corporate retreats or events.

Typically, Dave says, clients book their excursions six weeks to three months in advance. "We are sometimes able to accommodate guests at the last minute but, this year, those weekends are somewhat limited."

WHAT TO EXPECT

A typical day on tour may include visiting and tastings at three vineyards and an enjoyable lunch or dinner. When guests arrive at any of the planned destinations, they'll find the Loves—experts at relationship building—are known by everyone from the tasting room managers down to the ambassadors serving the wine.

"OUR FRIENDS AT THE WINERIES AND DISTILLERIES ON THE TOUR KNOW WHEN WE WALK IN, ALL OF OUR GUESTS ARE VIPS AND NO TWO TOURS ARE THE SAME."

Dave and Ruth select one or two focal points and build on those. "For groups of six or more, we will visit three estates with a lunch," Dave adds. "If there are fewer than six guests, we can do as many as four estates because we can move more nimbly between the sites. In any case, we always have reservations."

SET APART...

As their motor coach says, “You drink we drive,” and guests are provided cold water and Topo Chicos, or all can enjoy their own wine or spirits while on board. The company is fully insured and registered with the State of Texas and the Department of Transportation and their herd of 15 passenger vans, known as the belles of the 290 Wine Road, are new and comfortable.

...AND FAMILY FRIENDLY

In addition to tours of the Hill Country Dave and Ruth's vans are available for transportation to any destination; e.g., airport pickups, or drops at concerts, rodeos, SXSW, sporting events, and festivals across the state. "We will pick up or drop anywhere," Dave says. "From Georgetown, Killeen, San Antonio, Kerrville, we head to the 30-mile stretch of the Route 290 wine road to our three most popular spots; Johnson City, Hye, Stonewall, and Fredericksburg. We may also head to the Dripping Springs and Driftwood area for white spirits; vodka, rum, and gin."

Hill Country Wine Tours also provides VIP treatment for families who wish to share the experience with their children. Dave says, "We can drive you to your special event, or schedule a stop at a winery that allows children and we always make sure to include apples in the package for the kids to feed the donkeys or longhorns."

Scan the code to make a new memory today.

There's Wine in Them Hills

WHAT MAKES TEXAS “TEXAS”?

by Ann Marie Kennon and Doug Lytton

Thoughts of Texas may bring to mind images of tumbleweeds and armadillos, and landscapes only suitable for cattle drives. Sure, the Lone Star State is still the place for cowboys and brisket but it is worth noting that there is so much more.

Texas also has 5,000 acres of vineyards and eight American Viticultural1 Areas.

TEXAS VITICULTURE

Texans have been growing grapes and making wine for hundreds of years; long before Californians and Virginians. According to The Wine Bible by Karen MacNeil, the first wine grapes in the Americas arrived with Spanish conquistadors in the 16th century. Those 'parent' grapes made it to Mexico by 1660 and were planted in west Texas vineyards by Franciscan priests

1 The broad term encompassing the cultivation, protection, and harvest of grapes where the operations are outdoors. who needed a good supply of wine to celebrate Mass. Later, early Texas settlers considered wine to be a staple and planted many European vines among their crops, in an effort to stay connected to their cultural roots.

Over time, three wine regions evolved in Texas—High Plains, Hill Country, and Trans-Pecos—and the state is now fifth in terms of wine production. About 73 percent of Texas wine grapes are grown on the Texas High Plains, a flat, arid, high-elevation area. Long, hot summers with cool nights balance grape acidity, and low rainfall decreases the chance of disease. Plus, there is much mineral-rich soil that consists mostly of sandy loam over limestone. In the Hill Country, the area around Route 290 in Fredericksburg is the second largest wine destination in America.

With high heat and also plenty of limestone, the Hill Country is an optimum micro-climate for many varieties of grapes. The flavors here are more akin to those that grow in Italy and Spain than the chilly slopes of Northern California.

All Texas wines express the minerality of the region and the state’s warm climate allows the fruit to stay on vine for less time and be harvested earlier than those of California. With long, hot summers, infrequent freezes, and unpredictable storms, Texas winemakers intentionally choose hardy grape varieties well suited for each region. A LOCAL TASTE OF TEXAS

Legato Winery in Lampasas produces a fruit forward, handcrafted Texas wine that is aged in a combination of French and American Oak barrels, giving the wines the best of both hints of vanilla and cherry from the American Oak and the smoothness from the French Oak barrels. Legato wines include varietals: Malbec, Petite Sirah,

Merlot, Cabernet Sauvignon, Chardonnay, Blanc

Du Bois, and a very smooth blend of reds that the vintner calls Family Reunion. Wedding Oak Winery, named for the beautiful and centuries-old Wedding Oak Tree in San Saba, is the town favorite. Mike McHenery, Managing

Partner of the Winery, is President of the Texas Wine Growers Association and sits on the board of the Texas Hill Country Wineries Association. The tasting room showcases a restored 1926 building and courtyard and the wines feature warm weather varietals such as Tempranillo, Viognier, Trebbiano, Sangiovese. This intimate small town setting offers exceptional wines and great service.

Torr Na Lochs in Burnet has a view to remember and five wineries. All are well worth the drive and spending time in authentic Texas ranch towns that welcome visitors with great hospitality, food, shopping, and wine.

The Texas Tally

Elevation: Higher elevations mean more direct ultraviolet rays, giving grapes thicker skin. This can lead to more color and more tannins in the wine.

Soil: Minerals in the soil the grapes grow in are often expressed in the wine. Climate: Warmer temperatures cause grapes to ripen quicker but, ideally, temperatures will drop at night so the plants stop the photosynthesis process and preserve freshness and acidity.1

1Erin Russell, AustinEater.com

TEXAS WINE COUNTRY TRENDS Sustainable Wine

IF YOU ENJOY A NICE BOTTLE OF WINE BUT ALSO WANT TO DO YOUR PART TO PROTECT THE ENVIRONMENT, SUSTAINABLE WINE IS UP YOUR ALLEY.

Wine Trends

The wine industry has seen a years-long trend in organic wine. The International Wines and Spirits Record expected a 9.2 percent annual growth rate in organic wine consumption between 2017 and 2022, with a projected 87.5 million cases of organic wine being sold. Organic wines, however, are not always sustainable. Sustainable wines must meet a different standard.

Organic vs. Sustainable

In the U.S., the Department of Agriculture certifies wine as organic when it meets the following requirements: Grapes are grown without synthetic fertilizers, and in a manner that protects the environment and preserves the soil. Other agricultural ingredients that go into the wine, such as yeast, are also certified organic. Any non-agricultural ingredients must be specifically allowed on the National List of Allowed and

Prohibited Substances and can’t exceed 5 percent of the total product. No sulfites are added. Sulfites are put in most food and drinks to keep them from going bad, however too much sulfite can cause some health issues. Sustainable and organic growing and wine making share common practices, such as using natural soil additives.

Sustainability, however, is also about how the grapes are grown. In the state of Texas, the Austin Bartending Company says, sustainability means “traditional wine-making techniques are observed.”

Sustainable 101

Another name for sustainable wines in Texas is biodynamic wine. “It is like organic wine on overdrive,” the Austin Bartending Company says. This is also to do with the growth of the grapes themselves.

Biodynamic producers use compost instead of artificial fertilizer, for instance, and plan to harvest in tandem with the natural progression of the seasons. As vineyards do not need as much water as other crops, it is more sustainable for farmers to plant vines in the spring with heavier rain. The vines are able to tolerate the Texas summers, and then are ready for harvest come fall.

Sustainable winemakers also ensure biodiversity among their wines, ensure the health of their soil, practice recycling and water conservation, and use renewable energy in their operations.

This biodynamic method prevents strain on the environment, as well as giving the wine itself a better flavor. Growers and winemakers use the term “terroir” when talking about how sustainable and organic wines are able to preserve the natural flavors found in the soil. Fortunately, these and the weather patterns that shaped each harvest provide the different 'tastes' of Texas.

Be sure to look for the green sticker that certifies organic wine, and any other label that boasts sustainable farming for a better and healthier experience.

by Cassidie Cox

by Ann Marie Kennon YEAH, YOU BLEND...

Over the centuries, winemakers have discovered and refined their notion of which grapes work best alone, or in a blend. Blending is the process by which the vintner or bottler combines different varietal (single-grape) wines into a new, more complex wine that is, hopefully, better than its parts.

This has not always been a popular thing to do because, particularly in Europe, wine makers do not want, or cannot afford to move or mix grapes across national borders. Plus, with a rich and extensive history of fine products, some remain committed to maintaining the purity of their French/Spanish/Italian etc. heritage labels.

Here in the New World, the blended category is common, especially for reds and California wines. The goal of many vintners is to create bottles that can stand with classic European wines like Bordeaux.

Still, “good” wine is always on the palate of the drinker, so blending has its fans and critics.

SINGLE-GRAPES

Varietal wines may use grapes from different parts of a vineyard, or even different regions, but they must be the same species. In America, the grape variety listed on the label must constitute at least 75 percent of the bottle, leaving 25 percent for other grapes that will enhance the flavor and aroma. For example, Cabernet Sauvignon usually has Merlot added to soften strong tannins.

BLENDING

Since wine lovers enjoy complexity, most grapes lack the balance to create great wines by themselves. When blended, they create a symbiotic relationship is created that improves color and ripeness. Blends can be between grape types, by vintage, and even between reds and whites. Some take that seriously; the berry and herb-flavored Châteauneuf-du-Pape red is a combination of 13 black, yellow, and pink grapes.

Some winemakers make wines specifically for blending, like Merlot and Cabernet Sauvignon. As the grapes are harvested, the winemaker decides on the best formula for a blend, and pulls out specific barrels for experimenting. Some mix right away to allow the grapes to ferment together, but they can also wait and start with the aging process or even mix them later with another harvest. The perfect result will highlight each grape’s strength and complement the other grapes being used in the blend.

Cabernet Sauvignon, an American favorite, was a blend until the 1600s, when a red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant were accidentally hybridized and became a new species.

COMMON BLENDS

New World winemakers are known for more creative blends, by combining grapes that are not typically mixed. For special tastings in 2022, VinePair.com recommends Chimney Rock Winery's Elevage Red Blend 2019. "The standout wine from this year’s tasting, this velvety Napa Valley bottling delivers a seamless combination of Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec. Despite spending 18 months in 100 percent new French oak, fruit character still shines throughout. Subtle notes of vanilla and cinnamon linger beneath the surface, bringing nuance and intrigue to each supple sip."

Finishing the Rest of the Bottle

“If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.” ~Julia Child

Suggested amounts of wine to add:

Soups: 2 T per cup Sauces: 1 T per cup Gravies: 2 T per cup Stews & Meats: 1/4 cup per pound Poaching liquid for fish: 1/2 cup per quart

ULTIMATE POT ROAST

INGREDIENTS

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) • 2 tsp pepper • 2 tsp salt, divided • 2 tbsp canola oil • 2 med onions, cut into 1-inch pieces • 2 celery ribs, chopped • 3 garlic cloves, minced • 1 tbsp tomato paste • 1 tbsp minced fresh thyme or 1 teaspoon dried thyme • 2 bay leaves • 1 c dry red wine (or reduced-sodium beef broth) • 2 c reduced-sodium beef broth • 1 lb small red potatoes, quartered • 4 med parsnips, peeled and cut into 2-inch pieces • 6 med carrots, cut into 2-inch pieces • 1 tbsp red wine vinegar • 2 tbsp minced fresh parsley • Salt and pepper to taste

Preheat oven to 325°. Pat roast dry with paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 t salt. In Dutch oven, heat oil over med-high heat. Brown roast on all sides. Remove from pan.

Add onions, celery and 1/2 t salt to the pan; cook and stir over med heat 8-10 mins or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 min longer.

Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.

Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.

Remove string from roast. Serve with vegetables and sauce.

• 8 c chicken broth • 1/2 c finely chopped onion • 1/4 c olive oil • 3 c arborio rice • 2 garlic cloves, minced • 1 c dry white wine (or water) • 1/2 c shredded Parmesan cheese • 1/4 tsp salt • 1/4 tsp pepper • 3 tbsp minced fresh parsley

DIRECTIONS

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

PARMESAN RISOTTO

MINI CHEESECAKES WITH WINE GELÉES

• 3 T unsalted butter (melted, plus more for brushing) • 7 whole graham crackers • ½ cup plus 1 T sugar • 1 large egg • 1 large egg yolk • 1 pinch of salt • 10 ½ ounces log of fresh goat cheese (softened) • ½ cup plus 2 tablespoons crème fraîche (5 ounces)

WINE GELEES

• 1 envelope unflavored gelatin • 2 ½ T cold water • 3 T each of orange Muscat, Pinot Noir and tawny port • 4 t sugar

DIRECTIONS

Preheat oven to 325°. Line baking sheet with parchment paper. Cut four 3-inch rounds of shirt cardboard. Brush insides of four 3" round and 2-1/2"-deep ring molds with butter. In food processor, grind crackers with melted butter and 1 T sugar. Set the molds on baking sheet and line bottoms with cardboard rounds, trimming to fit. Pack crumbs into the molds; press to compact. Bake 10 minutes. Let cool.

With electric mixer, beat egg, yolk, salt, and remaining 1/2 c of sugar on medium until pale and fluffy, about 2 mins. Add cheese and beat until smooth. Fold in crème fraîche. Spoon into molds and smooth the tops. Bake about 30 min, until cheesecakes are just set but not browned. Let cool; refrigerate until chilled, at least 1 hr.

Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run blade around the edge of each cheesecake. Pressing up on the cardboard, ease cheesecakes out of molds; return to baking sheet. Cut four 11"x2 1/2" strips of parchment paper. Wrap paper around the perimeter of each cheesecake to form a collar that extends 1" above the surface; secure with tape.

In small bowl, sprinkle gelatin over cold water and let soften. Microwave at high power about 15 seconds or just until gelatin is melted. Put 4 wines in separate ramekins. Add 2 t sugar to rosé and Pinot Noir and microwave 20 seconds; stir to dissolve sugar. Stir 1 t melted gelatin into each of the 4 wines. Let wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.

Remove parchment-paper collar from each cheesecake. Carefully remove cardboard bottoms and serve.