Rock & Vine Magazine - Summer 2021

Rock&Vine GOOD LIFE IN THE TEXAS HILL COUNTRY

The Sweet Peach

A history of Gillespie County's iconic fruit

5 TOP MARGARITAS in the Hill Country R&V GOES ON THE ROAD to Round Top

ROCKANDVINEMAG.COM $4.95

SUMMER 2021

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G R A P E C R E E K V I N E YA R D S

O N E W I N E D E S T I N AT I O N HWY290 | FREDERICKSBURG, TEXAS

H E AT H S PA R K L I N G W I N E S

SUMMER 2021

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Mon. - Thurs. 10-5:15 Fri. & Sat. 10-7:15 Sun. 12-5:15 Check website for Holidays Phone: (830) 990-8747 email: wine@fbgwinery.com

www.fbgwinery.com

247 W. Main

(in town - one block west of the Courthouse) Large parking area in front RV parking in back.

Fredericksburg, TX 78624 SUMMER 2021

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ON THE COVER: Austin-based photographer Robert G. Gomez captures Gillespie's County iconic peach.

FEATURES 12

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JUST PEACHY

Publisher's Letter

Michael Barr

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Gillespie County’s iconic crop helped the area grow into what it is today.

22 PASSION PROJECT

A visionary trail system would help protect precious spring waters and connect people with nature.

Sheryl Smith-Rodgers

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Contributors

102 Stompin’ Grounds

114 Drinkery Maps

LOVELY LAVENDER

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Ashley Brown

End Notes Fresh summer recipes

Blanco County’s hearty, beautiful and flavorful plant.

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in every issue

DEPARTMENTS 36

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TASTE

DRINKERY

An Ode to the Tomato, a sign of summer’s bounty

Five of the Hill Country’s top spots for the Texas Margarita.

Ada Broussard

Ada Broussard

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TASTE

DRINKERY

A family reconstructs an iconic Fredericksburg restaurant and brings the Wow.

The tiny Reck ‘Em Right Brewing in Johnson City fills the beer bill.

Sallie Lewis

Lee Nichols

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110 DRINKERY

Hat & Heart Farm pivots during the pandemic to serve its customers

Ab Astris Winery has a meticulous attention to the details of its wine and food

Ada Broussard

Andre Boada

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HAUS

SCENE

Well-known ‘Gypsies’ create a place to slow down, daydream and lounge

Rock & Vine partners to host a party in Kerrville

Sallie Lewis

Ava Snoozy

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HAUS

IN THE HILLS

A place for women to celebrate and create

Ziplining offers a new view to Wimberley’s natural charm

Sallie Lewis

Ashley Brown

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by Robert 2021 G. Gomez

contributors

Rock&Vine Featuring the best life has to offer in the Texas Hill Country.

A product of Fredericksburg Publishing Company.

Publisher/Editor Ken Esten Cooke Contributing Editor Kimberly Giles Design Editor Andrea Chupik Contributing Writers Andre Boada, Ashley Brown, Kimberly Giles, Sallie Lewis, Lee Nichols, Sheryl Smith-Rodgers Contributing Photographers/Artists Barney Kane, Robert G. Gomez, Advertising/Marketing Director Kimberly Giles Account Executives Kim Jung, Cindy G. Burdorf, Ann Duecker Rock&Vine Magazine 712 W. Main St. | P.O. Box 1639 Fredericksburg, Texas 78624 Phone 830 997 2155 rockandvinemag.com SUBSCRIPTION INFORMATION: $20 for two years www.rockandvinemag.com

COPYRIGHT: Rock&Vine Magazine is published by the Fredericksburg Publishing Company. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without permission of the publisher. Editorial content does not reflect the opinions of the publisher of this magazine. Editorial and advertising does not constitute advice or endorsement, but is considered informative.

Escape is good for the soul

By KEN ESTEN COOKE Publisher

ack Kerouac’s “On the Road” made a mark on this impressionable 18-year-old, and I couldn’t wait to be self-sufficient and travel. Maybe John Steinbeck’s “Travels with Charley” was more my speed, but these two books stirred the wanderlust in my soul.

Kimberly Giles, who directs much of our magazine’s content and advertising, got the chance to travel to Round Top for a group gathering and good vibes, especially after having been cooped up for the better part of 2020 due to the pandemic. While not technically the Hill Country, more the Post Oak Savannah, she connected with the vibe that is there and made memorable times with other busy, successful women who all feel that need to escape once in a while. (You can follow us on Rock & Vine Instagram to keep up with the adventures.)

But coming back to the Hill Country always feels like home, especially when the peaches are ripe. Read Mike Barr’s history of the growth of the peach industry, which drew tourists to Fredericksburg long before the wineries and shops. Like everything here that has grown to be successful, the peach industry started with a work ethicdriven people who had the grit and values to see it through.

We also profile a couple of newer startups we have no doubt will find success in Hill & Vine eatery in Fredericksburg, the next chapter of the iconic Peach Tree Inn, and the tiny Reck ‘Em Right Brewery in Johnson City.

Food writer Ada Broussard gives her “ode” to the tomato, the perfect summer vegetable (or fruit, fight amongst yourselves), and profiles the owners of Hat & Heart Farm, who pivoted during COVID-19 to survive and thrive. We also have some fun with Ashley Brown’s story of ziplining through the trees.

Lastly, Sheryl Smith-Rodgers puts the focus on conservation with a look at an ambitious new trail system, The Great Springs Project, which organizers envision stretching from San Antonio to Austin. That is a length that will satisfy plenty of that wanderlust of the hiking boot variety.

Thanks for reading, subscribing and supporting our partners in this grand journey.

Ken Esten Cooke –R&V–

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We want to know what you think about our growing publication. Please send feedback and story ideas to ken@ fredericksburgstandard.com. And thanks for reading.

WRITE US

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RockandVineMag@gmail.com

Kimberly Giles kgiles@fredericksburgstandard.com 830.285.7230 ig: rocknvine

$20 for two years Send to 712 W. Main St., Fredericksburg, TX 78624 or subscribe at RockandVineMag.com

Editorial submissions: ken@fredericksburgstandard.com

Michael Barr is a retired teacher who writes a history column. Read his bi-weekly column in the Fredericksburg Standard newspaper.

Andrea Chupik is a graphic designer / art director living in Fredericksburg. View her work at designranchcreative.com.

Andre Boada, a 20-year veteran in the wine and spirits industry, is a certified Advanced Sommelier from the Court of Master Sommeliers.

Kimberly Giles is our Rock & Vine Ambassador, who is always scouting for stories in our Texas Hill Country, email her @ kgiles@fredericksburgstandard.com

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Letter to the editor Dear Rock & Vine, I came across your magazine in Round Top via Lucky Star Art Camp after spending months at home with my family and googling “things to do without your husband”. Love what y'all do!

Mrs R McChesney Austin, Texas

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Sheryl Smith-Rodgers has written and photographed for newspapers and magazines since the days of typewriters and film. A bona fide nature nerd, she's documented more than a 1,000 species in her Blanco yard.

Ada Broussard is a writer, gardener and goat wrangler, who was raised in South Louisiana. Her love of regional foods has led to a career in agriculture, where she has overseen CSA operations, from digging to marketing, and consulted with food producers to cook simple and seasonal fare.

See more at instagram.com/adalisab/ Ashley Brown is a freelance writer and editor living in Wimberley. She loves to travel around the Hill Country to hike, make discoveries, and meet creative people.

Robert G. Gomez is an Austin-based, Texas-raised photographer with a bachelor of arts in history from the University of Texas and an associate’s degree in photography from Austin Community College. His work can be found at robertggomez.com.

Barney Kane is our resident ad production designer on staff at Rock & Vine Magazine.

Sallie Lewis is a San Antonio writer currently based in Fredericksburg.

She has a Master's Degree in writing from Johns Hopkins University and her work has been published in The WSJ Magazine, Garden & Gun, and Town & Country. Find her online at sallielewis.co.

Lee Nichols is a freelance writer based in Austin. He loves beer and two-stepping in Texas dance halls.

I randomly picked up a copy of Rock and Vine several years ago, and gosh, it just spoke to my heart!

Reading all the stories that make, so many of our cities, special!

The unique talents and passions, of individuals that turn into a business. Real people, real stories .with . . a real passion for what they do. I love to read it cover to cover!

Kim Richards Kerrville, Texas

...

VISIT US ONLINE AT

rockandvinemag.com SUMMER 2021

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THE BILGER FAMILY WOULD LIKE TO INVITE YOU TO VISIT ADEGA VINHO. Open 7 days a week, 11am to 6pm 1000 South RR 1623 in Stonewall, Texas 830-265-5765

ADEGAVINHO.COM 10

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SUMMER 2021

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The Perfect Garden for Peaches.

GILLESPIE COUNTY’S TOP CROP HELPED AREA BECOME A DESTINATION LONG BEFORE WINE.

By MICHAEL BARR

Pedro Vela checks for quality of recently harvested fruits. Vela has worked for Burg's Corner since the 1970s.

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Otto Eckhardt on the tractor, Donald Eckhardt in the center and LeRoy Lochte spraying peach trees in the late 1940s.

you’ve ever sunk your choppers into a soft, delicate Harvester just plucked from a Gillespie County peach orchard, you already know the difference between a tree-ripened Gillespie County peach and those California imposters in the fruit section. Store-bought peaches are a little green around the gills and taste like broccoli. A fresh Gillespie County peach is the color of a Hill Country sunrise and tastes like sweet summer rain.

Gillespie County peaches hold an enviable position in the fruit world. Their reputation for flavor is the envy of fruit growers everywhere. Customers from Florida to California recognize their brand. Peach fanatics swear by them.

How the Gillespie County peach became a standard of the industry, and a driver of agritourism in the Texas Hill Country, is a one-of-a-kind success story. It began as an act of desperation as much as anything else.

Before 1930, Hill Country farmers planted row crops and raised livestock. It was a good life but not always profitable.

Making ends meet was often a struggle even in good years.

Then the stock market crashed in 1929, and farm commodity prices fell like bowling pins at Turner Hall. Cotton that sold for 20 to 30 cents a pound dropped to 9 cents in 1930. It fell to 4 cents in 1931. A bushel of corn that sold for $1.40 after WWI dropped to 12 cents in 1932. Between 1929 and 1932, the price of cattle and hogs dropped by half.

Gillespie County farmers, like farmers everywhere, clung to solvency by their fingernails, at the same time trying different crops to make a go of it.

“Peaches have been around the Hill Country for a long time,” says Donald Eckhardt of Donald Eckhardt Orchards in Fredericksburg. “A lot of German families had small fruit orchards. Not for selling but for baking and canning.

“We had a seven-acre peach orchard at our place on the Comfort Highway. In 1936, we started selling peaches out of a bob-tailed truck. We were looking for a way to pay the bills. Peaches did pretty well so my father expanded the orchard to 50 acres. You might say we woke up one morning in the peach business.”

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Growing peaches is a family affair with Jimmy and Emily Duecker and twin daughters Katelyn and Kristen (not pictured) manning operations.

Katelyn Duecker moves quickly during harvest season.

Lawrence Gold of Gold Orchards in Stonewall tells a similar story.

A basket of Hale freestones grown by Simon Burg of Stonewall won grand champion at the Texas Fruit Show in Stephenville in 1946. B.L. Enderle, an early Hill Country peach grower, and Willie Burg of Gillespie County also won awards. Peach lovers were starting to take notice.

“My father tried raising peanuts, but they didn’t make much. We had a small peach orchard in the 1940s, so we started selling peaches on the side of the road and at the Farmer’s Market in San Antonio,” Gold said.

Turns out Gillespie County and peaches were made for each other.

“We have warm sunny days and cool nights,” says Jimmy Duecker of Duecker Orchards in Stonewall. “Most years we have the right amount of cold weather and adequate rainfall.

Our soil is sandy with a layer of red clay underneath. The clay holds the moisture and the nutrients. An agriculture professor in San Marcos once told me that Gillespie County was the perfect garden for peaches.”

The price of peaches rose in the 1940s drawing more growers got into the business. Each year the reputation of Gillespie County peaches grew.

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“In 1946, a group called the Gillespie County Fruit Growers formed a cooperative to share expenses and market the excess peach crop,” Jimmy Duecker explains. “The co-op started with about 20 peach growers. Even Lyndon Johnson was once a member. He had a few trees on the LBJ Ranch.

The co-op built Burg’s Corner in Stonewall. It was a central place for members to bring their peaches for grading and selling.

“Burg’s Corner was built to be a tourist attraction, modeled after Clines Corners in New Mexico. Ernest and Hiram Hodges of Stonewall were instrumental in building it,” Duecker said. “The original building was an old army barrack hauled in from Borger in the Panhandle. Simon Burg owned it and rented it to the Gillespie County Fruit Growers.

IN 1936, WE STARTED SELLING PEACHES OUT OF A BOB-TAILED TRUCK. WE WERE LOOKING FOR A WAY TO PAY THE BILLS. PEACHES DID PRETTY WELL SO MY FATHER EXPANDED THE ORCHARD TO 50 ACRES. YOU MIGHT SAY WE WOKE UP ONE MORNING IN THE PEACH BUSINESS. - Donald Eckhardt

Donald Eckhardt on the left with his champion half bushel at the 1974 Peach Jamboree.

Donald Eckhardt showing off the bumper crop that year sometime in the 1950s.

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Vela reaches to pick fresh off the trees at Jimmy Duecker Orchards.

Donald Eckhardt showing off the bumper crop.

Simon was the director of the co-op and A.J. Loth, a legendary local football coach, ran the peach shed.

Through its vendors the co-op sold peaches all over Texas and helped Gillespie County peaches build a reputation.

In 1961, the Gillespie County Fruit Growers organized the Stonewall Peach Festival as a way to celebrate Stonewall’s centennial and promote peaches. The next year the Stonewall Chamber of Commerce took over and changed the name. This June will be the 60th year of the Stonewall Peach JAMboree.

“Then LBJ became president, and the whole area got a boost,” Duecker said. “Tourism picked up. A lot more traffic came rolling down the highway. Burg’s Corner sold a lot of peaches and LBJ souvenirs to people from all over the world.”

The Gillespie County peach business really took off in the 1960s. Gellermann Lane, just west of Stonewall, had one of the largest concentrations of peach orchards in the state.

From May through August, co-op members hauled truckloads of peaches to Burg’s Corner for grading and packaging. The co-op sold the peaches to tourists, vendors and stores, although selling wholesale to grocery stores was never a preferred part of the business.

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“Grocery stores want peaches with some shelf life,” Duecker explains, “which means the peaches have to be picked a little early. When you do that, you sacrifice flavor, and that’s a big issue with growers. We’ve worked hard to build a reputation for quality, and we can’t afford to lose that. The bulk of our business has always been selling fresh peaches from the tree to the consumer.”

Duecker said so much of the business is timing. “We have a short time to sell peaches at their peak,” he said.

Interestingly enough the rapid growth of tourism in the Hill Country accelerated the decline of the peach co-op.

With so many cars on the highway, peach growers could make more money as independents. The co-op was down to seven members when Duecker bought out their shares, Burg’s Corner included, in 1996.

“The trend now is smaller orchards,” Jimmy says. “We retail most of our peaches and sell the rest to vendors.”

Donald on the left and his older sister, Esther Eckhardt Williams helping at the peach stand in the early 1980s.

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Relationships between buyers and sellers are second only to quality when building a brand. At the peach shed, connections reach back several generations on both sides of the cash register.

“People still stop at Burg’s Corner who bought peaches from A.J. in the 1960s,” says Katelyn Duecker Eames of Duecker Orchards, a third-generation peach grower. “We have regular customers who drive up from Laredo. People from El Paso call ahead to check on the peach crop. They plan their summer vacation around peach season.”

“A lady from Florida is one of our regular customers,” says Luana Priess of Gold Orchards, another third-generation grower. “She knows my children. She watched them grow up at the peach shed.”

Jamey Vogel, a second-generation owner of Vogel Orchard in Stonewall, agreed.

“We sell some peaches local, and some to travelers from out of state, but our typical customer drives in from Austin, San Antonio, Houston or Dallas.”

“Once they taste our peaches, they’ll be back,” Vogel said.

“You can count on it.” R&V

Nelda Vogel and daughter-in-law Terri put in extra hours during harvest season.

Jimmy Duecker, a second-generation peach farmer whose twin daughters also are involved in the operation, checks over inventory for Burg's Corner.

Vogel Orchards 12862 East Hwy 290 Fredericksburg, Texas (830) 644-2404 vogelorchard.wixsite.com/vogelorchard Eckhardt Orchard 2150 S. U.S. Highway 87, Fredericksburg, TX (830) 992-0289 hillcountrypeaches.com Burg's Corner 15194 Highway 290 East, Stonewall, TX (830) 644-2604 burgscorner.com

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A healthy peach tree loaded with fruit during a good harvest year.

Nelda Vogel and Lynn Oros peel peach skins off for making peach butter to sell at the Vogel Orchards roadside stand near Stonewall.

A vintage scale and an aged sign advertising the Hill Country Fruit Council.

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NEARLY A CENTURY OF PRODUCING SWEET MEMORIES FROM OUR

peach orchards over 50 wineries & tasting rooms | Hill Country cuisine | unique places to stay | German heritage | award-winning shopping live Texas music | parks, golf & outdoor adventure | museums & historic sites | art galleries | peaches & wildflowers

CELEBRATING

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MAY 2021 – MAY 2022

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A PAT H T O C O N N E C T GREAT SPRINGS PROJECT COMBINES NATURE, CONSERVATION, PROTECTION

Spring Lake in San Marcos showcases the crystal clear waters targeted for preservation. - Photo by Johnathan Vail

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By SHERYL SMITH-RODGERS onkawa Trail cuts less than a mile through live oaks and Ashe junipers on the eastern side of Spring Lake Natural Area in San Marcos.

Seventeen years ago, these dense woods and adjacent lands were nearly bulldozed to make way for a hotel and conference center. But outraged residents said no way.

Their opposition ultimately saved the 251 acres from development. It also protected a crucial recharge zone for the San Marcos Springs.

The natural area’s backstory makes it a fitting place to meet up with Scott Parker with the Great Springs Project. The nonprofit organization is working to link the San Marcos Springs with three other major springs–Austin’s Barton Springs, New Braunfels’ Comal Springs and San Antonio’s Blue Hole — via a 100-mile-long trail roughly parallel to Interstate 35. Ultimately, Tonkawa Trail and others within the natural area will be a part of the regional trail system.

But there’s more to the project than just trails.

In the early 1990s, project co-founder Deborah Morin, who then worked with efforts to map the Barton Springs watershed, worried as development ate up piece after piece of the Texas Hill Country. Her fears deepened as construction began to escalate. Unless someone intervened, sensitive habitats and watersheds over the Edwards Aquifer would be lost.

Her solution: Create a greenbelt of protected lands with a spring-to-spring trail from Austin to San Antonio.

In 2018, Morin and her husband, Whole Foods founder John Mackey, turned her vision into reality when they established the Great Springs Project. Its ambitious plans aim to knit together some 50,000 acres of protected places by the state’s bicentennial in 2036.

In less than three years, the project has already generated tremendous support through financial contributions, numerous grants and more than 40 partnerships. Its advisory board includes, among many notable names, Lake|Flato architect Ted Flato and former San Antonio mayor Phil Hardberger.

On a sunny May morning, Parker and I talk about the vision as he follows Tonkawa Trail, a wide dirt path that winds through the woods. Along the way, we pass scarlet buckeyes, agaritas, turk’s caps, velvet-leaf mallows, softhair marbleseeds and other native plants. Around us, Carolina wrens and northern cardinals chortle from the treetops.

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A majestic cypress near the Comal River at Landa Park in New Braunfels.

“The Great Springs Project is about protecting our waters and connecting our communities,” director Parker said.

“But we can’t do the work on our own. So we’re partnering with local nonprofits, cities, and state and federal agencies to make the vision real. As an example, the National Park Service has awarded us a technical assistance grant from its Rivers, Trails and Conservation Assistance program.”

As land transactions director, Scott has the task of identifying and protecting parcels of land through conservation easements or fee acquisitions that could fill the gaps between already existing trails. He also works to advocate for public funding for these projects. For example, Hays County voters in November 2020 approved a $75 million parks bond that will fund more than 15 park, open space and watershed protection projects.

Some parts of GSP’s trail system are already in place.

In Travis County, the Violet Crown Trail — a multi-use trail system developed by the City of Austin and the Hill Country Conservancy — starts at the Barton Springs Pool in Zilker Park. When finished, it will stretch south for 30 miles and connect with the Emerald Crown Trail, 75 miles of trails under development in Hays County. Many partners, including Hays County, the San Marcos Greenbelt Alliance, and the cities of Kyle, Buda and Mountain City are making that trail project happen.

In San Antonio, more than 70 miles of urban trails have been finished with still more to come. “Right now, we’re working with leaders in Bexar County to extend existing trails northward to connect with Comal County,” Scott said. “In New Braunfels and Comal County, the concept of public trails and protected public land is relatively new. So we’re working to share our vision there.”

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One of those projects is the proposed acquisition of a conservation easement over the Presa Grande tract, which Scott has been working on for more than a year. The 844 acres–located within the Sink Creek watershed northwest of the San Marcos Springs–harbors karst features and nesting habitat for endangered golden-cheeked warblers.

Proposed plans call for a trail along the property’s boundary, which would connect the Emerald Crown Trail to the Violet Crown Trail.

“Hays County would like to hold a conservation easement on the property, which will protect the sensitive areas from being developed,” Scott explains. “Conservation easements are a great way to protect a large tract, leverage public dollars, and, most importantly, see conservation values protected. Otherwise, maybe 150 or more homes could be built on the land.”

Scott Parker with the Great Springs Project has worked in land conservation for 33 years.

Further down the trail, Scott and I plunk down at a picnic table near a visitors’ kiosk posted with colorful maps and park rules. Soon a young woman and a low-legged pooch on a leash amble up. We exchange pleasantries and introduce ourselves.

“Oh, yeah, I know about the project and support it,” exclaims Emily Herring, a local singer-songwriter. “I just love these trails. The wildflowers are fantastic. You never know what you’ll see. I feel so lucky to be where I can walk out my door and get on this trail with Cass every day.”

Emily’s testimony is just what Scott likes to hear. “We want people to be able to step out of their house, get on a trail and connect with nature,” he says. “That’s an important part of our vision for the Great Springs Project–equal access for everyone, regardless of income, demographics, race or abilities.”

ROCK ART ON THE WHITE SHAMAN PANEL ABOVE THE PECOS RIVER INCLUDES A MAP OF THE AREA WHERE WE’RE STANDING RIGHT NOW. THIS PLACE IS ONE THE EARLIEST KNOWN HUMAN HABITATIONS IN NORTH AMERICA. - Scott Parker

In spite of large population growth in the area, the San Marcos River still has serene scenes like this one.

Alas, we’ve come to the end of our hike on Tonkawa Trail.

Before we part ways, Scott pauses to admire a mealy blue sage beneath the towering live oaks.

“Great Springs Project is echoing an ancient story in a modern context,” he reflects. “Rock art on the White Shaman panel above the Pecos River includes a map of the area where we’re standing right now. This place is one the earliest known human habitations in North America. That’s because of the springs. The springs connect us to everyone who has come before. This ancient respect and understanding of the land is something we must for generations to come.”

“And I believe we can do that through trails.” R&V

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830.998.1556 • BLACKCHALKHOME.COM • FOLLOW US @BLACKCHALKHOMEANDLAUNDRY SUMMER 2021 27

BLANCO:

The Lavender Capital of Texas

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By ASHLEY BROWN Photos provided by HILL COUNTRY LAVENDER

1999, Robb Kendrick and Jeannie Ralston opened Texas’s first lavender farm in Blanco.

On a trip to Provence, France, for Robb’s work as a National Geographic photographer, he was struck by the similarities between the French climate and landscape and that of the Texas Hill Country. He figured lavender would thrive just as well with Blanco’s rocky terrain and smoldering summers. They came home and planted 2,000 French lavender plants.

Lavender normally goes dormant in October in Texas and wakes up in April. The French varieties need a cool winter to bloom. That doesn’t mean they appreciated the zerodegree temps they experienced last February. Still, most of Hill Country Lavender’s plants survived, just not the sprouts. The plants are highly tolerant, whether it be heat or cold, drought or rain, but abnormal weather affects the timing of the blooms. This year, the blooms came a few weeks late.

Everyone was pleasantly surprised when people started coming to Hill Country Lavender Farm, and all these years later, Tasha Brieger Corradini still is. Corradini had been working there since she was 16, and Robb convinced her to buy the farm when she was still in college, in 2005.

As people have become more educated about holistic living and essential oils, lavender’s popularity is blossoming.

“It really is a calming fragrance and helps people with stress and anxiety. The things you can do with it are so widespread. It even helps repel bugs, helps you sleep, and is great on sunburns,” said Corradini. It’s also nice to use it with other oils to balance its relaxing properties without it making you sleepy.”

One of the big differences between French lavender farms and Hill Country Lavender: here in Texas, visitors are welcome to cut their own lavender to take home.

And Corradini has witnessed how the interest in that experience, and the appreciation of this soothing medicinal herb, has grown over the decades.

“It’s not just your grandmother’s scent anymore,” said Corradini. “There are about ten farms in Texas now, and more and more people are learning about its great properties. And the fact that there are 490 varieties [some French, some Spanish, some English] makes it so that it can grow in places we never thought possible, like Colorado.”

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Depending on the variety, blooming typically starts in late May or early June. It’s a rolling bloom, and if you’re cutting it, it can roll up to six weeks. A lavender shoot blooms in thirds, and it’s best to cut at that middle third, leaving behind the lower woody stem. That way, there is still some oil content, and it makes a pretty cut flower.

After hanging the lavender to dry and stripping off the buds, it can be used as potpourri, in cooking (Corradini prefers to cook with the earthier French varieties), or in cocktails.

“During Covid, we learned how to drink with lavender,” Corradini laughed. “It makes wonderful cocktails. Lavender simple syrup in a margarita is oh so good.”

Tasha often finds herself going home after a full day in the shop desperate for a cup of coffee because she’s so relaxed.

While lavender isn’t a needy plant, the one thing is does require is the right soil: alkaline and well-drained. The current location of Hill Country Lavender — a piece of property Corradini’s parents bought 18 years ago on a whim — turns out to work well, but even there, the soil of the two fields differs greatly, and one is not doing as well as the other, so it requires more attention and maintenance.

She also used that extra time at home over the last year to perfect many food recipes using the ground-up buds (she uses a coffee grinder). One of her favorites is a baked brie using their Herbs de Blanco, their homemade version of Herbs de Provence. She also loves to make a chicken rub and desserts that pair lemon or chocolate with lavender.

While simply enjoying the aroma of the flowers or cooking with it are the best DIY uses, Hill Country Lavender distills the buds to create the essential oil that is the key ingredient for their bevy of products — from soaps and aromatherapy sticks to bug sprays to dog shampoos—all handmade by Tasha’s husband RG.

“I always tell people to plant eight or ten different varieties and give it two to three years to see what happens and which ones are happy.” Once it’s determined the soil is acceptable for growing lavender, baby plants do need some care — a good drink of water every few days for the first six months of their life. After they’re established, they’re quite hardy and need very little.

When Tasha bought the farm, she thought it’d be a fun, temporary thing until interest waned, which it never did.

Instead, Blanco became the Lavender Capital of Texas and is host to the annual Blanco Lavender Festival each summer. For a fun-filled weekend, the downtown square comes alive with music, shopping, beer and wine, food, and special events out at the farm. Visitors are welcome at the farm any time they’re open to cut lavender when it’s blooming or simply enjoy a picnic among the plants.

“When they’re about two years old, for French varieties, you want to give them a light haircut in the fall or winter, taking about one to two inches off. That helps shape them and promotes more growth and blooming the next year,” Corradini said. “You could feed them fertilizer once a year, but that’s about it. They’re actually a stress-driven plant. If you’re too nice to them, they won’t bloom!”

As Blanco’s Chamber of Commerce president, Corradini said, “I feel very loyal to Blanco and feel a personal responsibility to steer it in the right direction. We want to grow, but grow wisely. We want the town to thrive while keeping its identity — friendly people, whiskey and beer, a beautiful downtown square with great antique stores, a wonderful state park, great food, and lavender.” R&V

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I FEEL VERY LOYAL TO BLANCO AND FEEL A PERSONAL RESPONSIBILITY TO STEER IT IN THE RIGHT DIRECTION. WE WANT TO GROW, BUT GROW WISELY. - Tasha Brieger Corradini

LAVENDER MARGARITAS Ingredients: 2 oz Tequila of your choice 1.5 oz lavender simple syrup (make) 1.5 oz fresh squeezed lime juice 1 oz Cointreau ice Garnish: lime round lavender sugar Combine, shake, and serve. Add lavender sugar to the rims and garnish with a lime wedge.

Lavender Simple Syrup 1 cup sugar 1 cup water 2 Tbsp culinary lavender Instructions: 1. In a small saucepan combine water and sugar and bring to a light simmer.

2. Stir until sugar is dissolved.

3. Remove from heat and stir in lavender.

4. Cover with a lid and let steep for 20 min.

5. Strain to remove lavender and set syrup aside to cool.

6. Keep refrigerated until needed.

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HOURS Wednesday - Saturday 7:30am - 3pm Sunday 10am - 2pm Closed Monday + Tuesdays

607 South Washington Street ▮ Fredericksburg, Texas 78624 ▮ emmaolliefbg.com 32

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TASTE A TASTE of life in the Texas Hill Country.

Chef focused, Farm inspired.

In every issue of Rock & Vine

SUMMER 2021 33

V I N O CA D R E AN ALLIANCE OF WINE SPECIALISTS

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312 W. Main • 997-1633 www.HondosOnMain.com SUMMER 2021 35

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THE TOMATO: A Love Story Story and photos by ADA BROUSSARD

’m not sure if there is a vegetable more anticipated, more revered, and more loved in a southerner’s garden than the tomato. Here in Central Texas, where the cool spring air is more prone to linger and when summer’s 100-degree wrath rears its head so suddenly, the season for (field-grown) tomatoes is actually quite short. A flash in the pan, hot with olive oil, sliced garlic, and torn basil, the primordial summer medley that tugs at my heart with the same fever as a shockingly cold spring-fed swimming hole, a perfectly balanced margarita, or a love song strummed on an acoustic guitar, hummed on the porch at dusk.

seeming to the makeup of my own memory bank that, on a really hot day, it’s hard to tell where I end and tomatoes vines begin.

For all their culinary ubiquity, tomatoes are actually quite picky. If nighttime temperatures fall below 55 degrees, or if daytime temperatures rise above about 90, tomatoes will lose their flowers, and while the greens themselves are technically edible, they’re not why we’re here.

Tomatoes, indigenous to Central and South America, have undergone centuries of breeding. Today, there is a lexicon of tomato varieties that color even the grocery store shelves during the summer months.

When I was growing up, my dad would preach about the merits of a homegrown tomato. What were once empty words now feel like a summertime compass.

True north is a dark crimson tomato, plucked from the vine at optimal ripeness. More than any other plant in my garden, tomatoes seem to beckon my awareness. I don’t resent their neediness, and instead happily kneel with the fragrant limbs and leaves.

The smell of these fires neurons so consequential-

After transplanting, tomato bushes slowly build, as does my care – trellis, prune, and hold your breath that hail and hornworms stay away. Like tiny ornaments on a tree, yellow flowers unfurl, containing all the organs (pistil and stamens) necessary to create a green fruit – an origin story so inspiring that I actually just stopped mid-sentence to go and inspect my burgeoning slicing tomatoes who seem to be catching up from our particularly wet May.

The Kerrville Farmers’ Market (Fridays, 4-7 p.m.) is celebrating the season with a Tomato Fest on July 2nd. There will be tomato cookies and tomato contests, to name a few.

Hat & Heart Farm plans to pair Hill Country wine with its tomatoes for an on-farm tasting experience this fall, a sneaky window of time when brave and enterprising farmers, undeterred by threats of an early freeze, can grow tomatoes again.

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taste Botanically, tomatoes are a berry – which is a fruit (in case you still weren’t clear on that one) – and each season I make sure to grow an unreasonable number of plants in my home garden-for-two. Each juicy variety – from the minute Sungold to the mammoth German Pink – has a place in my kitchen. Even the green ones do it for me. Yes, they certainly deserve a dunk and fry at least once this season, but green tomatoes are more versatile than that. Make a jam, bake them in a pie, sub them for tomatillos, or roughly chop them and add them to a Southeast Asian-inspired coconut curry where they will hold up nicely to a soft simmer.

When it’s too hot to turn on the oven, go raw. With the addition of a bit of salt, a ripe tomato is a perfectly balanced bite of sweet and umami-like acidity, making any dish it graces nearly scream with summertime savor. Tomato season is reason enough to invest in a nice bottle of real balsamic vinegar (you only need a few drops!), and basil is never a bad idea.

For such a special crop, you might as well know the best way to store them: remove the stem, and keep at room temperature, stem-side down which will help protect the soft, juicy bottom. If you need to hurry up a blushing tomato, you can trap the ripening ethylene gas by placing your fruit in a brown bag (with a banana if you have it), and half-way folding the top so that most of the gas is trapped, but there is still some circulation. Minus the banana, this also makes for a lovely way to share your tomato bumper crop with the ones you care about.

And when your tomatoes really turn it on, consider your future self and “put up” some tomatoes for cold, rainy days, the reality of which seems impossible to imagine. Like your grandma, you could waterbath your tomatoes – whole, diced, or in a slowly-simmered sauce. When your garden or the farmers market provides an inspiring ratio of tomatoes to peppers, you can make a batch of salsa to can or even freeze, only a bag-of-chips away from a celebrated party snack.

One year, I froze a refreshing mixture of lime juice, fresh tomato juice, salt, spices, tajin and Worcestershire into tiny michelada-bombs that got plunked into cold glasses of beer.

This year, garden-willing, I think I will do the same because goodness knows I’m ready to share a lunch-drink with my friends.

And when the cherry tomatoes, specifically, seem to drip from the vines, you can preserve them using one of my favorite methods – an easy to do and freezable tomato confit. & RV

CONFITED CHERRY (OR OTHERWISE) TOMATOES To make the time heating up your kitchen worthwhile, confit tomatoes when you have enough to nearly fill a pan or tray. For a true confit (meaning cooked in oil), your tomatoes should be completely submerged in olive oil, but I’m here to tell you that any version of tomato and oil submersion will yield a delicious end-product that you’ll be happy to retrieve from the freezer.

As you’ll see, this is more of a method than a precise recipe, meant to bend to whatever tomatoes crowd your countertops. The use-cases for these frozen, semidehydrated, and oily tomatoes are endless. If you need some guidance, feel free to reach out on Instagram - @ clubhomemade.

INGREDIENTS: 1-2 cups olive oil 2-10 lbs. fresh tomatoes; cherries tomatoes kept whole, plum tomatoes sliced in half long-ways, and large slicers quartered 3-10 cloves of garlic, peeled Any combination of fresh or dried herbs you’d like including: thyme, oregano, basil, or bay leaf Salt Freshly cracked black pepper Several small freezer-safe containers like ziploc bags, tupperware, or silicone molds DIRECTIONS: Place a rack in the center of your oven, and preheat to 215 degrees F. Gather your tomatoes, and put them on a large foil-lined baking sheet or roasting pan, like a Pyrex. Pour 1-2 cups of olive oil over the tomatoes. The amount you use will depend on how generous you’re feeling, the amount of tomatoes you’re using, and the size of your pan. Luckily, there isn’t a right or wrong answer.

Sprinkle salt and pepper over the tomatoes, and scatter your herbs. With clean hands or a spoon, toss the tomatoes, making sure oil and salt coats each tomato.

If using sliced tomatoes, arrange them so a cut side is down.

Bake for 2 to 3.5 hours, or until the tomatoes are pleasantly shriveled, but still maintaining some shape.

If your tomatoes are cut, flip them over for the last 30 minutes of cooking. Once cooked, let tomatoes and oil cool to room temperature, and discard herbs. Divide tomatoes and garlic into several freezable containers.

I find that having about ½ a cup of tomatoes is a good amount to defrost at a time. Pour remaining oil over tomatoes into your containers of choice. Refrigerate and use within 2 weeks, or freeze for up to 3 months.

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~ Top a block of goat cheese or feta with warmed

tomato confit. Serve with crackers or bread. ~ Make a tomato galette, and delight everyone

around. ~ Use as the base for a dressing to coat a pasta

or a grain salad, not being afraid to also add raw tomatoes to the mix, too. ~ Defrost, and scoop out the tomatoes and some

oil and add to a quiche or scatter around a roasted chicken. Use the oil to make a vinaigrette and serve over more tomatoes with freshly grated parmesan and plenty of fresh herbs.

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SEPTEMBER 25-26, 2021

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SUMMER 2021 41

Seasoned olive oil.

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For a truly unique dining experience during your visit to Fredericksburg and its German-enriched attractions ... Stop by our Main Street Restaurant, where you can find American, German and other foreign-flavored dishes to appease even the most hungry of appetites. And, remember, good times and fellowship are always on our menu!

Our skillful chefs take their precious time in preparing dishes (their “masterpieces”) that you can write home about and our service staff offers their visitors — both local and out-of-town — a refreshing friendliness as they care for all their needs.

Whether in town for just a day or making Fredericksburg your home, Der Lindenbaum is ‘a must’. Our comfortable, yet elegant dining atmosphere, welcomes all tastes with open friendship.

authentic - schnitzel burgers - sandwiches home baked breads - german specialties - desserts mouth-watering After shopping, come relax in our quiet, cozy atmosphere with hot spiced wine, European pastries and more. Come join us for delicious international dishes in our comfortable dining room. We’ll be waiting for you (close to the Nimitz Museum.)

Open 7 Days a Week, 11am to 10pm Tuesdays, 11am - 4pm only Now accepting all major credit cards Travelers Checks, Personal Checks

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Elevated Chartcuterie boxes, boards & grazing tables.

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HILL & VINE Restaurateurs take iconic Fredericksburg eatery and adapt it to today’s market.

By SALLIE LEWIS Photos by KIMBERLY GILES

For Texas natives Jesse and Sarah Barter, opening a restaurant has been a lifelong dream. “My wife and I have always had a passion for food – it’s something that brought us together,” he said. “We spend time together around the table – that’s how we operate as a family.”

Before moving back to Texas in 2012, the couple was living in California and working in the wine industry.

Wanting to raise their kids in a small town, they settled on Fredericksburg, lured by its booming wine business and close-knit community.

“Our dream was a restaurant in Fredericksburg that focused on farm fresh foods from local vendors but at a mid-scale price point so that everybody was welcome,” said Jesse.

On June 1st, their dream came to fruition when they opened Hill & Vine with Sarah’s parents, Al and Lisa Stinson. The mini food and wine compound is located in the former Peach Tree Restaurant and Gift Shop, a beloved landmark on South Adams Street that had served the Fredericksburg community for 49 years.

“We were honored to have an opportunity to acquire the property and carry on a legacy that was established 49 years before,” he said.

Top right: Jesse and Sarah Barter Bottom left: Chef Mike Hall Bottom right: Chicken Schnitzel with arugula salad

The family partnered with Royce Ring of Plan B Group in Dallas to align the space with their vision. Old rock walls offset with sheets of glass bring the outdoors in, while bright colors shine through a mix of comfortable, elegant furnishings and art, like pressed wildflowers in glass frames and paintings by Jon Flaming. Flaming’s work is a modern interpretation of western art and brings cowboy culture alive through vibrant colors and angular lines.

Long before the location was secured, the family began making lists of Texas ingredients and dishes inspired by their childhood and travels together. That process led them to the idea of combining the best of Texas flavors with their family’s favorite menu items.

“Our number one goal is to source from Texas and the Hill Country whenever possible. Everything we do showcases the best of Texas,” Jesse said. From Fischer & Wieser to Opa’s Smoked Meats and Hat & Heart Farms, the Hill & Vine menu features a plethora of Fredericksburg purveyors and a long list of others from across the state.

“In many regards we’re telling the stories of farmers and vendors in our area,” Jesse said.

Throughout the menu, the Barters paid homage to members of their own family, like Sarah’s father, Al Stinson, who was a chicken farmer in Grapevine for many years. Farm-fresh chickens feature prominently on the menu, as do fried roadside pies, served with local peaches, spiced pecans, crisp puff pastry and Texas rum. The latter is a tribute to Jesse’s grandmother, who made them often when he was a kid.

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OUR NUMBER ONE GOAL IS TO SOURCE FROM TEXAS AND THE HILL COUNTRY WHENEVER POSSIBLE. EVERYTHING WE DO SHOWCASES THE BEST OF TEXAS. - Jesse Barter

Miles Hammond serving the Kirschwasser chocolate cake

Even the drink offering spotlights Texas purveyors. Signature cocktails are made with Texas spirits, and Texas wine and draft beers like the Yellow Rose are readily on tap.

Jesse’s appreciation for the food service industry dates back to his high school days, when he first got involved in the restaurant business. He later graduated from the Texas Culinary Academy in Austin and The University of Houston’s Restaurant Management Program.

Today, Hill & Vine is the family’s full-service restaurant, also known as their “Texas Table and Wine Hall” experience, which is open for lunch and dinner seven days a week, with brunch on Saturdays and Sundays. Additionally, the site has two other businesses that the family operates simultaneously.

Adjacent to the restaurant is Das Bar Bus, an inviting outdoor courtyard where guests can relax over cocktails and light bites, like pimento cheese, olives, nuts and hummus.

The centerpiece of the twinkle-lit courtyard is the family’s 1974 Volkswagen Bus, which they’ve retrofitted into a bar.

It’s a lively place to be, especially from Thursday to Saturday, when live music by local artists sets the tone for the evening.

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Across the drive from Das Bar Bus sits Sunday Supply, a full-service coffee shop and grab and go retail destination, located in the property’s original 1865 Sunday House. The space has everything one would need for a weekend stay, from practical picnic baskets and insulated backpacks to local honey, cheeses, Texas wines, and food products brought over daily from Hill & Vine.

Tying these spaces together are raised beds and planted gardens and seating areas brightened by the murals of Texas artist Dirk Fowler. The Texas Tech professor painted a large mural in the outdoor courtyard boasting Fredericksburg as the “Food and Wine Capital of The Hill Country.” The work adds a pop of color to the tree-canopied space, where guests are encouraged to spread out and enjoy themselves.

Notably absent throughout the compound are TVs, an intentional move the family hopes will help create an atmosphere grounded in conversation, relaxation, and quality time with friends and family. “We want this place to be where you come relax and stay a while,” said Jesse. In addition to tourists, both Jesse and Sarah desired to create a neighborhood environment that Fredericksburg locals would enjoy for years to come.

“It’s become a gathering spot,” said Sarah. In the process of creating this homely gathering place, the family paid homage to the roots of the property’s past.

Inside Hill & Vine, crowning the entrance to the bathrooms, is a strip of gingerbread trim that was left behind from The Peach Tree Restaurant and Gift Shop. On the outer edge of the restaurant facing Creek Street, the family named the seating area the “Pedregon Patio” after Hector and his late wife Cynthia who made this building a mainstay in the community. The bricks in this patio space were hand-laid by Hector and his grandson years ago. Inside, a private 8-person dining room called “Cynthia’s Table” honors the building’s late matriarch. “They were a family business and so are we,” said Al Stinson. “Sarah, Jesse, me and my wife all work very well together. That’s the best thing about this. We are extremely focused and it’s worked out.”

After a successful launch this summer, the family is living their dream and sharing the journey with the next generation. “It was important to have our kids see the work that goes into running a business,” said Jesse of his children, Brantley and Adelyn. “The Pedregon family started the journey and, in many ways, we are just carrying the torch.”

R&V

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A H E R I TA G E R E I N C A R N AT E D

Five generations ago our family began farming in India, cultivating crops of cocoa, coconuts, rice, and turmeric. Today, our family calls Texas home. We believe our wines exemplify how the blending of two cultures can create something authentic, yet entirely new and exciting. Come experience a heritage reincarnated!

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SURVIVING

& THRIVING Bradley Ottmers and Katherine Tanner

THROUGH SWEAT AND GRIT, HAT & HEART FARM GROWS ITS BUSINESS DURING PANDEMIC.

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By ADA BROUSSARD

n a recent T h u r s d ay evening, I swung by the Fredericksburg home of Bradley Ottmers and Katherine Tanner, owners of Hat & Heart Farm in Stonewall, to pick up a dozen eggs. They don’t usually sell eggs from their porch, but it’s an exception they happily made, not only because – full disclosure – I’m an (former) employee and (current) friend, but also because it’s who they are. I’ve seen them make similar accommodations, and even weirder ones, for other customers.

If you know Bradley and Katherine, it’s likely in the context of a farmers’ market (they attend the Kerrville market on Fridays and the Pedernales Market on Sundays) or maybe from the Fredericksburg Farm Club Pickup. On these occasions, the two usually don happy florals and clean button ups – the stage set for Katherine’s outgoing personality and Bradley’s quiet wit to greet the community.

But on the day I scooped up my eggs, Bradley and Katherine were pure farmer. Exhausted, melted into wicker chairs and wearing denim thick with the day’s work – mud, sweat, and who knows, maybe some tears. Vegetable farming is laborious, and after a spring delayed by snow and rain, they’re in the throes of planting, harvesting, hiring, and delivering.

The couple, who met at a farmers market in 2018, have been the owner/operators of Hat & Heart Farm for just over 2 years. Bradley is a sixth-generation Stonewall farmer, and though Hat & Heart has its roots in the Ottmers family operation, the farm’s current success is all his and Katherine’s own. Since the couple officially took the business over from Bradley’s parents, Katherine tells me the farm has seen a 110% increase in gross sales each year.

As someone who has witnessed that evolution up close, I can emphatically confirm that their impressive business

growth is directly proportional to the energy and hours they’ve poured into their fields, distribution program, employee training, post-harvest handling efficiency, tractor maintenance, crop planning and all the other parts that go into running a diversified, chemical-free vegetable and egg operation.

A big pivot Perhaps the biggest development for Hat & Heart over the past two is the genesis of its Farm Club – an online shop where local-loving consumers can buy vegetables and herbs directly from the farm. This buying club was born in March of 2019 when the pandemic momentarily flipped our nation’s food system on its head. Hat & Heart’s previous sales outlets – Austin and San Antonio farmers’ markets and restaurants – were suddenly not an option.

Hundreds of pounds of vegetables waited in the fields, and as comments rolled in to one single Facebook post, it became apparent that Fredericksburg wanted the goods.

Katherine put her business savvy to the test, and within a couple days, she very quickly pivoted the farm’s entire sales model to reach local consumers directly.

“We’re thrilled that we’re still doing [the Farm Club],” Katherine reflects, “I don’t know if I’m surprised or not.

I maybe haven’t even had the time to process it in those ways. But we feel closer to our actual hometown – a lot closer to the people who, you know, cook with and enjoy the stuff that we labor to grow. We know these people and we get to share our story with them as things happen.”

In addition to selling boxes of their farm’s seasonal produce and pasture-raised eggs, the Farm Club distributes other local products like Mother Culture yogurt, Joju Bakery bread, and Zanzenberg Farm pork, just to name a few favorites from their ever-expanding larder.

Increase thy flock Growth has happened in other areas of the farm, as well.

Over the past two years, Hat and Heart has increased its lively flock of laying hens from about 500 to over 1,300 birds. The birds shelter each night mobile chicken houses dubbed things like “Cluckingham Palace” and “Yolkswagon,” names the Hat and Heart employees happily deliberated on for days. “We move them on pasture to fresh ground about once a week – sometimes as fast as three days,” Katherine explains, “They’re on pasture 100% of time, so they eat grass and bugs and all the yummy things that chickens are supposed to eat. We supplementary feed them with a non-GMO, non-soy feed that we get from Hügelland Feed in Llano.” There are meat goats on the property, too, and the whole barnyard is regularly rotated through healthy pasture, just adjacent to the farm’s (around) 5 acres of vegetables, herbs, and a large greenhouse.

On and off the farm, Hat & Heart values creating a closedloop system that minimizes waste and connects them with like-minded community partners. Coffee grounds from Johnson City Coffee and vegetable scraps from Frish Juicerie in Fredericksburg are welcome additions to their composting program. Last season, Bradley and Katherine experimented using grape castings from several nearby wineries as a sort of mulch on a production field – a successful pairing which they hope to repeat seasonally.

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Used fry oil from their restaurant partners is given another life to heat their greenhouse in the cold months, and whatever produce doesn’t get sold fresh is quickly turned into pickles, of which they have a whole line. Even empty feed sacks are saved and either upcycled into new upholstery for the four-wheeler seat, or made into sandbags and used to weigh down tarps (which are actually recycled billboards), there to solarize fields battling perennial weed pressure. It’s these efforts towards sustainability that make Bradley and Katherine not only great farmers, but great business people and citizens, too.

Hitchin’ post Katherine and Bradley are engaged to be married, but their wedding keeps taking a back seat to all-things-farm. In addition to being compatible partners, the two are a perfect foil for each other in the professional sense – a benefit not only to the health of their farm business, but to our local food system, as well. The more food they grow, the more food is funneled onto Hill Country tables and restaurant menus, alike.

Like Hill Country development itself, Hat & Heart is anything but a stagnant operation, and Katherine tells me about her future ambitions for the farm. “My goal is to build a diverse ecosystem with rich soil that supports healthy wildlife... I want to harvest rainwater. To utilize solar… We want to build an orchard that’s incredibly diverse…. We want to host workshops and have yoga in the fields. And have plein air art workshops… I want to not only reach out, but invite people in.” R&V

For more info, follow Hat & Heart’s Instagram page or sign up for their newsletter where they announce things like pop-up events and forthcoming volunteer days.

HILL COUNTRY PARTNERS: Hill & Vine, Fredericksburg Other Mother vinegar, Fredericksburg Prometheus, Fredericksburg Frisch Juicerie, Fredericksburg Bakery JoJu, Fredericksburg Emma and Ollie, Fredericksburg Hye Market, Hye Bryan's on 290, Johnson City Leaning Pear, Wimberley Pint and Plow, Kerrville The Kitchen at Southold, Stonewall Ab Astris, Stonewall Rosehill Manor, Stonewall Feast and Merriment, Albert T Bo's Mercantile, Mason

SUMMER 2021 53

Grape minds

think alike JUST LIKE YOU MAKE AND SERVE THE BEST WINE, WE ARE FOCUSED ON PROVIDING THE BEST SERVICES TO OUR CLIENTS.

At SWBC Insurance Services, we are focused on providing customized insurance coverage to protect wineries and/or vineyard operations—so they can focus on their craft. When we partnered with Chris Brundrett, we knew our shared value of excellence would help us form a strong, lasting partnership.

Visit or call one of our Hill Country experts today to learn more about how we can find the best coverage for your winery, vineyard, or brewery.

C.W. Lees SWBC Insurance Services Commercial Lines Producer

Cell: 830.307.4202 Email: clees@swbc.com

“At William Chris Vineyards, we work hard to provide the best possible customer experience every day. We strive to be the very best at what we do and having a great partner like SWBC, who understands our goals, makes a big difference. It’s clear they care about us and our success, and we’re proud to work with them.”

Monty Melcher

—Chris Brundrett | Co-Founder and Winemaker, William Chris Vineyards

609 N. Llano Street, Fredericksburg, TX 78264

SWBC Insurance Services Commercial Lines Producer 924 Jefferson Street. #4, Kerrville, TX 78028 Cell: 830.285.5439 Email: mmelcher@swbc.com

©2020 SWBC. All Rights Reserved. 1045-A8529 04/20

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HAUS

We invite you into our HAUS section, where we will explore our area architects, home styles, and elegant décor.

Photo by Robert G. Gomez of Keri Kropp's home.

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photo by Kelly Christine Sutton

Amy Sikes and Jolie Sikes, the Junk Gypsies.

- photo by Aimee Jolie

WANDER WOMEN

By SALLIE LEWIS

ith a population of 90, Round Top, Texas may be minute, though what it lacks in size it makes up for in style. Just ask Janie Sikes and her two daughters, Jolie and Amie, of the popular brand, Junk Gypsy.

Their latest endeavor called Wander Inn is no exception.

Here, on this rural cow pasture within the Gypsyville compound, customers and fans from around the world come to slow down, daydream, and experience the magic of the surrounding landscape.

With over 330,000 followers on Instagram alone, the trio has built an empire from their headquarters in Round Top. Between a New York Times bestselling book, an HGTV show, and their popular retail business, everything the self-proclaimed “Junk Gypsies” do is infused with a spirit of wanderlust.

“Wander Inn was the thing we never knew we needed,” said Amie. “We’d never planned on owning an inn, but when the property came up for sale we knew it had to be ours. Oddly, it has turned out to be an integral part of our story.”

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photo by April Pizana

WANDER INN WAS THE THING WE NEVER KNEW WE NEEDED.WE’D NEVER PLANNED ON OWNING AN INN, BUT WHEN THE PROPERTY CAME UP FOR SALE WE KNEW IT HAD TO BE OURS. ODDLY, IT HAS TURNED OUT TO BE AN INTEGRAL PART OF OUR STORY. - Amie Sikes

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photos on this page by Kelly Christine Sutton

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photo by Kelly Christine Sutton

Furnishing it came naturally to the Sikes, who have previously decorated for notable patrons like Miranda Lambert and Sandra Bullock, to name a few.

When envisioning the space, they considered everything desired in a home-away-from-home, from sumptuous bedding and rooms with a view, to collections of books, records, and roadside treasures that titillate the imagination.

The Sikes wove their signature style into each of the lodgings, including the eight bedrooms within Star House and Crown House, and the 3-bedrooms inside the original Gypsy Farmhouse. Every structure has its own flair and no two rooms are alike, thanks to the unique and unpretentious blend of beloved treasures and prized possessions found along the way.

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photo by April Pizana

photo by Kelly Christine Sutton

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“It’s given us a place to house some of our favorite finds from over the years,” said Amie, like the vintage Star Motel sign which hangs next to a giant American flag that once flew over the Texas State Fair in 1972.

Visitors staying at Wander Inn will find chic, bohemian comfort at every turn. Showers made with galvanized, corrugated barn metal imbue the bathrooms with texture and history, while accents like a bongo drum side table, carved headboards from Mexico, and a 1960s ship lamp repurposed as a fireplace screen add whimsy to the mix.

“All of it helps us weave a story for our guests,” Amie said.

With the rising popularity of the Round Top Antiques Fair, the inn has grown increasingly coveted, attracting collectors in pursuit of one-of-a-kind items and elusive treasures.

There is perhaps no better place to appreciate the countryside than the idyllic front porch at Wander Inn. From mornings watching the sun rise over the trees and grazing longhorns to nights spent gazing at the stars, this is a place to wander and wonder in equal measure. & RV

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photo by Kelly Christine Sutton

photo by Jolie Sikes

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TA M A R A RUI Z

BRANDING DAY I & II Oil and mixed media on canvas 31.5” x 31.5” each. Inquire for pricing.

KERRVILLE, TX

235 EARL GARRETT STREET 830.315.3150

TELLURIDE, CO

209 EAST COLORADO AVENUE 970.728.3777

SLATEGRAYGALLERY.COM

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Original artwork and awesome antiques — all year long.

Housed in Round Top’s Henkel Square, Humble Donkey Studio is your year-round destination for original art by John R. Lowery, carefully curated vintage finds, donkey merch and countless other conversation starters.

195 Henkel Circle | Round Top, Texas 78954 | 713.870.9948 | humbledonkeystudio.com

Every time you buy art, SUMMER 2021its71wings. a donkey gets

mustard D E S I G N a r c h i t e c t s

mustarddesign.net

fredericksburg

830.997.7024

Party of Six ...

Your table is ready.

There’s no better time to gather outdoors to enjoy family and friends. Come in to OutBack Patio Furnishings and let us help you create an outdoor space to remember.

We’re here. Right in your own backyard.

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Marble Falls | Kerrville outbackpatiofurnishings.com

ESCAPE TO

KERRVILLE DWELL WELL

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3 distinct properties luxury linens memory foam mattress outdoor showers bikes honor bar

Dwellwellexperiece.com kim@dwellwellexperience.com @dwellwellexperience

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Njem Haus is a travel-inspired guesthouse for you and your family. A modern yet cozy retreat for couples and families looking for rest, comfort and fun together.

njemhaus.com

Photo by Levi Kelly. IG: @levimkelly

Comprehensive annual eye exams are extremely important to your overall health.

So, make sure your eyes are ready for the adventures ahead, and do it in luxury eyewear!

Eye Country has been Fredericksburg’s go-to for family eye care needs for decades. Not only are we experienced eyecare professionals who provide the highest quality services for your vision health, but we also carry the world’s most fashionable eyewear brands in the trendiest styles that are bound to amaze.

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1102 North Llano Street, Suite A , Fredericksburg, TX, 78624 830-997-0131 | EyeCountry.com

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Hans Oosterbaan, O.D.

Dr. Hans Oosterbaan has been trusted by the people of Hill Country to provide the most thorough eye exams for the last 30 years. His experience ranges from comprehensive eye exams to treating eye disease, and more.

SUMMER 2021 75

A Luxury Hotel Pillow made just for you!

You select the pillow size (standard, queen or king), and the density (7) x-soft, soft, medium, firm, x-firm, xx-firm, xxx-firm, based on your sleeping habits and style.

The YBP pillow feels and acts like a luxury down pillow but is hypoallergenic because it is made from the highest quality micro-down fiber!

EXPERIENCE THE MOST COMFORTABLE BED PILLOW

Available at: Linens-n-More 302 E. Main St, Fredericksburg, TX 78624 830-990-1212 yourpillow.com | info@yourpillow.com 76

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LINENS-N-MORE 302 E. MAIN ST. FREDERICKSBURG TX. 78624 (830) 990-1212 INFO@LINENS-N-MORE.COM

WWW.LINENS-N-MORE.COM SUMMER 2021 77

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830-997-5302 517 S. Adams • Fredericksburg, Texas 830.997-5302 • www.hillcountrywindowsanddoors.com 78

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SUMMER 2021 79

Get your property ready for

Spring & Summer Land Clearing/Mulching

before

•

Land/Habitat Restoration -Increases ground moisture -Promotes return of natural grasses and wildlife -Helps prevent erosion

•

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after

Rock Crushing/Milling

before

210-413-5444

•

Make your rocky hill country land more desirable and appealing by turning into a nice base for seeding or turf

•

Turn your rocky land into useable soil increasing ground cover yields

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Create smooth, softer pastures, paddocks & corrals

after

www.wmdworks.com Veteran owned business providing discounts for veterans and first responders Metal & shingle roof installations for residential and commercial properties

830-992-8992 www.battalionroofing.com

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Now Open!

Texas Winery of the Year,

2020 & 2021

3567 US-290 Fredericksburg, TX 78624 TheResortAtFredericksburg.com SUMMER 2021 81

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’S

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R A !

T S A

By SALLIE LEWIS Photos by KIMBERLY GILES

leven years ago, during a late night of internet surfing, Lisa Hamlyn Field stumbled upon a YouTube video that changed her life.

“I was so taken with the joy on these women’s faces,” she said of the video, which showcased an all-women’s art retreat on a picturesque lake in New Hampshire. So moved was Lisa that she promptly signed up for the program and made plans to experience it for herself. “I went and loved it. I was like – this is it!”

“It” was the passion project that the mother of five had been dreaming about.

Three years later, after developing her business plan, she founded the Lucky Star Art Camp, an annual women’s retreat in Hunt aimed at cultivating creativity and self-discovery.

Every November, Lisa welcomes a growing list of “daydream believers” for five days at Camp Waldemar, located on the banks of the Guadalupe River.

Lisa and her family live just ten minutes from the scenic campsite, and they wouldn’t want it any other way. “My great, great, great grandfather was the first sheriff of Kerr County and a Texas Ranger so I have deep roots here,” she said. “I just feel like I’m where I’m supposed to be.”

The genesis of the name Lucky Star came after a day spent at a family friend’s

ranch in Hye. “They have this little bitty old dilapidated house at their ranch that they’ve always called the Lucky Star,” she shared. As she and her friend sat on the porch that day painting and watching the rain, she knew she’d found what she was searching for. “It hit me at that moment, I was on my good friend’s Texas ranch, on the porch of the Lucky Star … it was sheltering and keeping us safe from the storm and we were creating there – it just felt right.”

TRANSFORMING Long before Lucky Star was born, Lisa learned the power of inner transformation in a high school leadership class. By the end of the course, she witnessed her group of classmates collectively transform their timidity into confidence.

“I loved the idea that you can help transform people’s lives,” she said. “It was that simple act of forcing us to get outside of our comfort zone and standing up in front of the class for one minute.

That’s all it took but you had to show up for yourself, you had to get in your car and drive there every week to make the transformation happen – it gives me goosebumps just thinking about it.”

Lisa was similarly moved after attending the art retreat in New Hampshire years later, and it inspired her to do something back home for other women. “The classes are just the draw to get people to show up for themselves,” she said. “It creates a space for people to come and be transformed.”

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YOU’RE STAYING WITH PEOPLE IN CABINS AND YOU FEEL LIKE A KID AGAIN. – Lisa Hamlyn Field

Transformation is achieved in myriad ways. For many at Lucky Star, the program’s poignancy lies in the simple invitation to reconnect with oneself and with others.

CRAFTING, CONNECTING “Connecting with people – especially people who are a little bit out of your comfort zone – it really feeds your soul,” said Lisa, who encourages her guests to sit with somebody different at every meal.

“Food is important – it draws people together.”

Crafting and working with one’s hands is another soul-nourishing activity.

Growing up, Lisa learned this directly from her family, be it watching her grandmother paint in oils or making preserves alongside her mother.

Guests at Lucky Star are invited to participate in an ever-changing roster of activities, from bread-baking to tamale making, quilting or crocheting, to name a few.

Instructors teach all kinds of classes and there is something for everyone – even those who least identify with their creative side. “The coolest thing is everyone thinks they’re coming for the classes, but then they get there and realize, yeah the classes are awesome,” said Lisa, “but just the act of doing something for yourself is so rewarding.”

Since founding the retreat in 2013, Lucky Star’s enrollment has steadily increased, with participants arriving from all over North America. “It’s always about 50-50,” she said of new versus return campers.

“It’s almost like a homecoming with those 84

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coming back but then we have that continued electricity of all the new campers coming in for the first time.”

The retreat’s allure is also evident through the campers’ wide-ranging ages, from 18 to 82. All who visit share an appreciation for the magic and majesty of Camp Waldemar. “It’s a happy place and that beauty really strikes a chord with people,” said Lisa. Guests are given ample time to explore and relax, finding spaces within the activities to simply sit by the river or reflect on their thoughts.

“I want people to feel they are in a safe place to be their authentic self, and be able to reconnect with that part of themselves that is creative and adventurous,” she said.

Connection is a large part of the Lucky Star experience, as is slowing down and channeling a joyful, childish innocence.

From nightly campfires to live music and sing-alongs, the experience feels like turning back time to the simple days of youth.

“You’re staying with people in cabins and you feel like a kid again,” said Lisa. “There are differences and similarities but everyone comes together and we have a ball.”

In addition to the November retreat, otherwise known as her “Mothership Event,” Lisa also hosts small pop-up retreats, like her weekend experience at Wander Inn in Round Top. Looking forward, she hopes to take Lucky Star on the road even more, from the coastline of Maine to the mountains of Mexico. For now, however, her star shines brightest right here, deep in the heart of Texas.

R&V

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Woodworking at its finest

401 S. Lincoln St., Fredericksburg 830-990-0565 www.kingwoodcabinets.com

Luxury Lodges Located 2 Blocks from Main Street above KingWood Studio. 401 S. Lincoln St. For reservations call 830-992-9681

401 S. Lincoln St., Fredericksburg 830-997-8375 www.fredericksburgfloors.com 86

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KEVIN CHUPIK

contemporary western art

kevinchupik.com kevinchupik@yahoo.com kevinchupik contact for pricing and availability

Discover a l l the good th i ngs we have gathered for you r home a nd you r l i fe...

Cloud Giants, 54” w x 34” h oval, acrylic on birch

Old & New Farmhouse Vintage Home Décor Gifts

830.307.3032

www.gatheredandgood.com 401 Augusta, Fredericksburg (2 Blocks from Nimitz Museum) SUMMER 2021 87

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Revel in the Hill Country.

The Villas are a private, tranquil escape in the heart of La Cantera Resort & Spa. Escape the everyday and experience a unique connection with the natural elements of the Texas Hill Country. The Villas offer an unparalleled travel experience that is filled with neverending discoveries.

Visit thevillasatlacantera.com to book now | 210.558.6500

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3000± Acres Maverick County - Gamefenced, minutes to Carrizo Springs or Eagle Pass, game managed 11 years, giant golden triangle deer!! 7 tanks, paved access, camp compound with electricity, water, 4 RV hookups, great all round place ready-to-go hunting, fishing, cattle, executive blinds, feeders, and miles of Senderos and quail strips! No oil field traffic or production! Priced to sell!

890± Acres Kimble County - Minutes to Junction, nice cabin & rock ranch house, big rock cliffs, both sides of must see oneof-a-kind water!!

148± Acres McMullen County - End of road all weather access! Electricity, 2 small cabins, pole barn, cattle pens, livestock barn, 2 pastures, high fenced on 2 sides, thick brush, 2 stock tanks, game managed and no oil production!

1500± Acres Maverick County - Ready-to-go high fenced, one of a kind!! Giant deer, big brush, Golden Triangle South Texas wild and woolly rare find! Two tanks, water and electricity, paved access! You won’t find a better one!

115± Acres Comal County - Minutes to San Antonio or New Braunfels, TX. Spring-fed lake seller says has never quit running! End of road privacy, giant Oak trees and big Hill Country views, tons of deer, turkey and wild hogs. Great for weekend getaway or dream home.

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374± Acres Bandera County - Minutes to Medina, Camp Verde, Bandera and only 45 minutes to San Antonio.

4BR/4BA ranch home with pool, guest house, cabin, nice barn, equipment shed, airstrip, hangar, paved roads, private electric gate access, large lake, small lake,and both sides of cypress-lined creek and Medina River!

734± Acres Gillespie County - Both sides of crystal clear running creek, many springs, spring fed fishing lakes, paved access, electric, entry, and game fenced. Won’t Last!

100± Acres Bandera County - 30 minutes to San Antonio, cypress lined creek, two dams, many springs & rock bluffs, paved access.

597± Acres Gillespie County - Majestic mountaintops with stunning views! Quiet with end of road privacy, small rock cabin, old barns, many live running springs, great giant trees and valleys, nice fishing pond, both sides of rock-bottom, crystal-clear creek with small cascading waterfalls! Tons of wildlife abound and lots of character!

1000± Acres Maverick County - Paved access, game fenced, 1 large fishing lake, water, electricity, giant deer now, no need to wait! Ready-to-go best all around recreational ranch you will find!

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COMING 2021

this THEORY will soon be FACT 92

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Just 4.2 miles from downtown Fredericksburg, the estate features 40 acres of vineyards and nearly a dozen boutique Texas brands including the wines of 1851 Vineyards.

The historic farm, settled in 1851, is the location of the first Pioneer Flour Mill, founded by Carl Hilmar Guenther.

WWW.SLATEMILLWINECOLLECTIVE.COM Tasting Room Hours Thursday-Saturday: 11-6pm Sunday-Monday: 12-5pm Cellar tours are available by appointment:

tours@slatemillwinecollective.com For more information about our tasting room:

info@slatemillwinecollective.com

4222 S STATE HWY 16, FREDERICKSBURG, TX 78624 • 830.391.8510 SUMMER 2021 93

Walk with Us Enjoy our wines and views at our Winery & Vineyard.

LOCATED AT

6331 South Ranch Rd 1623 in Stonewall (830) 644-2144

WILLKOMMEN Welcome to THE site for Fredericksburg, Texas Real Estate and properties for sale.

Nestled in the beautiful Texas Hill Country, Fredericksburg’s Small-town atmosphere, relaxed lifestyle, and the quality of life draw families and retirees from all over.

Whether you are buying or selling, or just considering the perfect place for your retirement years, I would love to serve you - EVERY STEP OF THE WAY.

CAROLE REED

CAROLE@CAROLEREED.COM

830.992.9446

Broker J.R. Russel Lic# 601430 94

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COMING SOON! Welcome to Grand Central at Milam, a new village market that aims to bring the best flavors and flair of the region together in a single site - along with an outdoor “Great Lawn” area for the community to enjoy.

Located on a 1.6-acre site at 206 N Milam Street, Grand Central at Milam will provide Fredericksburg with fresh restaurant concepts, tasting rooms, and other retail-based businesses all under one roof benefiting local residents and visitors alike. Plus, our lawn will feature unique areas to sit, relax and soak up local energy.

We’ve got room for a few more concepts, and potential tenants should email Jeremy Peterson at jpeterson@stcroixca.com for more information. We look forward to seeing you soon! grandcentralatmilam.com

C A L L I N G A L L A RT I S T S !

“Grand Mural Idea” Contest to Award $8,500 in Prize Money For more details please visit grandmuralidea.com SUMMER 2021 95

We’re looking just

Peachy!

Our clothing embodies Hill Country style with a European flair.

We specialize in boys’ and girls’ clothing, shoes, and accessories to dress babies, toddlers, and tweens.

Photo Credit: Fredericksburgtexasonline

Our luxury Texas Pecan Oil bath and skincare products are hand crafted, all natural and beautifully designed with every skin type in mind.

Come visit our new location 102 W Austin Fredericksburg, TX sansabasoap.com

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drinkery

HILL COUNTRY

MARGARITA

TRAIL HERE ARE SOME OF THE BEST SUMMERTIME TEQUILA COCKTAILS

By ADA BROUSSARD

This summer, there are many reasons to celebrate. This time last year, so many Texas restaurants were closed or operating at a reduced capacity. But this summer is entirely different, and for their parts, restaurants are raring to go. And for our parts? We’re thirsty for dining experiences, packed tables of friends, and delightful tornados of tequila, lime, salty and sweet.

For at least 2,000 years, the juice from agaves and similar plants have been fermented, and sipped; the Aztecs produced a milky drink called pulque, which many consider the predecessor to tequila. Tequila is a product of origin, and is only produced in 5 regions in the Mexican state of Jalisco. True tequila is made from one specific cultivar of agave - the Weber Azul, or Weber blue, which must mature for 7-14 years before the piña (or core) can be harvested, juiced, fermented, and distilled.

Perhaps it’s our relative proximity to the arid agave farms of Jalisco, or maybe it’s just our propensity toward a damn good time, but we Texans love a margarita. Here are 5 top-shelf margaritas worth the pit stop.

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    MAR

Pizza Sorellina is located in Spicewood, off of Highway 71 at just the moment where Austin seems to trickle to Hill Country. It’s easy to miss, unless you know to look for the hand-painted Pedernales Farmers Market signs, which conveniently lead you straight to the parking lot.

The Pizza Sorellina margarita is as sophisticated as it is simple – letting the fresh lime juice set the tone for a bright and incredibly satiating cocktail featuring just 4 ingredients: reposado tequila, fresh lime juice, simple syrup, and Paula’s Texas Orange Liqueur. Salted rim and perfectly balanced, this margarita is a true refreshment.

   AIL R

#1 : PIZZA SORELLINA

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drinkery

If you’re adventure-bound and don’t have time to eat at Pizza Sorellina’s lovely (and kid-friendly) yard, order a pie to go, and you can also get a to-go marg, which comes packaged in what beverage director Chelsea Carter refers to as “an adult Caprisun” baggie.

#2 : GIO’S ITALIAN RESTAURANT It may surprise you that this Italian bistro located on Llano’s town square has a memorable margarita, but they do. This lovely restaurant (worth the visit just for the stuffed cannelloni) serves up a tequila-based “Italian Margarita” that subs fresh lemon and orange juice for lime, and amaretto liquor for the typical triple sec.

Instead of chips, diners are greeted with a warm basket of garlicky bread, and though the details may have you wondering if this is technically even a margarita, one sip and you’ll forget you even cared. This ’rita goes down easy; the acidity of fresh lemon juice and the bitterness of amaretto work to balance the sweet, making Gio’s Italian Margarita unexpectedly complex and drinkable.

Go for the margarita and stay for the surprisingly delightful ambiance which, to further confuse things, truly makes you feel like you’re in a Tuscan trattoria instead of just blocks from the (beautiful) Llano River.

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#3 : HONDO’S An informal poll of Fredericksburg locals unanimously pointed to the no-frills and deeply satisfying margarita at Hondo’s; it’s a classic watering hole for a reason.

There are several margarita variations to choose from at Hondo’s: one contains tequila that’s been infused with fresh pineapple, another is spiced with jalapeno, and of course there is a classic. The margaritas are made fresh in batches, and displayed for all to see on the historic bartop in big, plastic dispensers. After waiting in a single-file bar line, your marg is served in a flimsy plastic cup, and you can’t help but feel like you’re attending the most well-organized house party that will hopefully be remembered for the many, delicious margarita options.

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Plan to settle into Hondo’s inviting patio for some live music and maybe a BBQ sandwich if you intend to drink more than one of these margaritas. They’re as strong as they are delicious, the perfect lubricant for a lively (and responsible) Fredericksburg afternoon.

2

#4 : HILLTOP CAFÉ

LLANO

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There isn’t a better Cajun-Greek fusion restaurant in all of the Texas Hill Country, and if you know anything about the quality of food and music that radiates from the old pump station walls, it should be no surprise to you that the Hilltop margarita is excellent. This is a destination restaurant, and because you’ve already made the trip, you might as well order their top shelf margarita, “The BB” – a name that Willie, son of Hilltop owner and renowned bluesman Johnny Nicholas, casually told me was the nickname given to his late mother by “Antone and Stevie” (Clifford Antone and Stevie Ray Vaughan, to be sure).

The BB is an expertly shaken mix of Don Julio, Cointreau, Hilltop’s house-made sweet and sour mix, topped with a Grand Marnier floater and garnished with whatever edible flowers happen to be blooming in the garden beds outside. For not only the quality of the drink, but also the quality of the environment, this margarita is meant to be sipped and savored, not unlike all the good things in life – fellowship, music, and food. And such is the sentiment when dining at the very special Hilltop Café.

#5 : LOS TRES POTRILLOS If you’re headed west, there’s a good chance you’ll drive through the tiny pitstop of Harper, and there’s no better reason to take a break than Los Tres Potrillos. There are several ways to tequila at Los Tres Potrillos, but on a hot day, it’s hard to deny their house frozen – served in a perfectly chilled, acrylic goblet, big enough to last your whole meal.

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It checks all the boxes for an exemplary frozen margarita: a silky, swirled balance of sweet and tart, and of ideal Slurpee consistency. A quick eyeball of the dining room, and this margarita’s allure is apparent – even the booths of hard-working ranchers, a crowd you might expect to be the beer type, are teeming with big margs and tiny paper umbrellas.

If you’re not ready to commit to a frozen experience, there are other options. Order the “Skinny Margarita” for a simpler cocktail of lime juice, tequila, triple sec and simple syrup, or go the other direction and ask for your favorite reposada to be added to their mangonada featuring a Tajin-lined rim and an intoxicating whirl of chamoy. & RV

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FREDERICKSBURG General Store TEXAS

Your Fredericksburg Souvenir Headquarters We have something for everyone. Open seven days a week, earlier and later than most others.

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143 E. Main St. ~ 830.990.4100 www.fbgEnEralStorE.coM

Proud member of

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stompin’ grounds

ROOTED 210 URBAN WINERY TELLING TEXAS WINE STORIES…IN CITIES

By LORELEI HELMKE

ocated in Hemisphere Park just outside of Downtown San Antonio, RE:ROOTED 210 offers a place to have a relaxed glass of wine in an urban setting. Owner Jennifer Beckman has beautifully designed a tasting room that is modern and cozy with a totally grammable sofa.

Opening in February 2021, RE:ROOTED 210 overcame many obstacles in its first days, including a pandemic and a Texas freeze no one saw coming. But the efforts have paid off.

RE:ROOTED 210 is changing the way people see both Texas wines and wine in bottle. Jennifer’s wines are poured from a tap. The kegs are made of recycled material and are recycled when empty. Customers fill growlers and return them for a discount on their next fill.

The result is a smaller footprint on the earth but a bigger enjoyment for the clientele.

And the wines are simply delicious!

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stompin’ grounds

2019 Ghost Tracks Texas High Plains Sauvignon Blanc, Albariño, and Fiano

2017 Malbec Newsome Vineyards Texas High Plains

On first approach, the Meyer lemon rises to the top.

Aromas of orange blossom and wildflower honey follow.

This light, hay-hued white wine offers bright acidity and delightful flavors. Pair with grilled shrimp or goat cheese.

Dark ruby color with hints of magenta fill the glass.

Big, bold blackberries and stewed black plums fill the senses. Notes of vanilla and candy play on the palate.

Supple tannins add structure to this lush full bodied red’s lingering finish.

2019 Cable Cars Texas High Plains Roussanne and Viognier

Pair with Portobello mushroom dishes and lamb pops.

These Rhone whites have established themselves in Texas individually, but when blended these grapes glide along together beautifully. This blend offers fresh aromas of ripe white peach, jasmine flowers and a hint of lychee. A medium-bodied white with balanced acidity and a clean finish. Pair with Thai styled dishes or glazed pork chops.

2018 Cabernet Sauvignon Texas High Plains Robust yet feminine with spectacular garnet hues.

Aromas of roses, leather and cassis abound. There is a touch of smoke and earth to round the bouquet. It finishes long and silky.

Pair with beef tenderloin and Stilton cheese.

2019 SA Rosé Texas High Plains Sangiovese with 10% Cinsault A rich rosé that has been aged on the lees to give it a creamy dimension not often seen. Essence of strawberries and watermelon entice the nose while a smooth silk-like texture graces the mouth. An intriguing rosé with surprising complexity, easy to drink on its own or enjoy with roasted beet salad or plank roasted salmon.

2018 Carignan Texas High Plains 100% Carignan

Riverwalk NV Sangiovese and Cabernet Sauvignon Texas High Plains A style of blended wine that will continue on at RE:ROOTED 210. The blend may change, but the style will remain the same. This is an easy drinking, brickred wine with up-front candied raspberries, cocoa dust and a hint of Earl Grey tea on the nose. This wine offers hints of complexity in a carefree red wine.

Pair with your favorite pizza or hamburger.

Some call this the Christmas wine for good reason. This luscious red shows off intense aromas of cranberry with hints of cinnamon and clove laced with notes of orange zest. It’s an intriguing, delicious combination. Integrated acidity and tannins show on the medium long finish.

Pair with a beef brisket or serve with Thanksgiving dinner.

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THE CLUB

The Locals’ Place

Opening Hours: Thursday - Saturday 5-11 pm Saturday Afternoon: Bluesic - Wine - Bistro Wine Tasting by Reservation 316 Goehmann Ln. Fredericksburg, TX • 830-992-3421

LIVE M US FINE B IC AND I SPECIA STRO LTIES

18 CABINS on 26 acres just two minutes to Main Street along the creek.

The only Vineyard IN Fredericksburg!

Home of the “Cabelas” photo shoots

Barons

The Romantic

830-990-4048

Getaway

www.baronscreekside.com

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Honoring the Past While Celebrating the Present.

100% TEXAS WINES • LIVE MUSIC EVENTS

830.992.3323 • TexasHeritageVineyard.com 3245 E. US Hwy 290 • Fredericksburg SUMMER 2021 105

drinkery

SMALL SPOT,

BIG BREWS

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Co-owners Tim & Cat Jung

Reck ‘Em Right Brewing is gettin’ ‘Hygge’ with it in Johnson City

By LEE M. NICHOLS

espite what you’ve heard, not everything is bigger in Texas.

Take, for instance, Johnson City — small. Maybe 2,000 people.

And take one of Johnson City’s newest businesses, Reck ‘Em Right Brewing — very small!

“This is gonna be the quickest brewery tour you’ve ever taken,” says Reck ‘Em Right ounder/owner/ brewer Tim Jung.

Indeed it was. Maybe you’ve visited one of the betterknown craft breweries and admired the 30-barrel production facility common to some of them, or even the 60-barrel system at Real Ale in Blanco. That’s definitely not what we’re talking about here. Jung’s three-barrel set-up “is basically a giant homebrew system,” he says.

In total — bar, seating area and brewspace combined — Reck ‘Em’s space on Avenue G has a footprint of only about 1,000 square feet.

Jung is comfortable with that. Despite having been in business since late 2019, Jung says, “I still don’t consider myself a pro.”

But pro he is, after taking the typical route of brewing at home, hearing from friends that he was pretty good at it. “I had several backyard successes, and very few failures,” Jung says. So he took the leap into trying to make money off of it.

If the phrase “craft” makes you think of more of a shop owner laboring intensively in a small workshop rather than big business, then you’ll get what Jung is doing.

And if the phrase “Reck ‘Em” makes you think of a certain university, well yes, you’re right — Jung is a

graduate of Texas Tech, where “Wreck ‘Em Tech” is the Red Raiders’ rallying cry.

Yes, Jung knows how to spell. “Reck” is an archaic English word meaning “to have care, concern or regard for,” with roots in early Germanic and Danish tribal languages. So Jung drops the W as a way of saluting his alma mater while also paying tribute to his family roots … and demonstrating the care he puts into his craft.

Jung studied architecture at Tech, but a few years in realized he’d rather teach school, which he did (8th grade math and science) from 2015 to 2020, even after opening his brewery. But the way he’s pulled his business together, you’d think he’d been an economics or business major. He knows how to watch the pennies.

“We did this on a teacher’s budget, and my wife’s a nurse,” so that’s why he purchased the 3-barrel system from Corpus Christi’s Rebel Toad Brewing (they were moving up to 10 barrels).

“And we saved money by using Norwegian Kviek yeast for most of our beers,” Jung says. “Regular ale yeast has to be a steady temperature. But in Norway they pitch the yeast really hot to inhibit bacteria.

Over centuries, Kviek evolved to like heat.”

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It allows Jung to regulate his temperature control room with a window unit air conditioner, and to ferment a batch in just 48 hours — a necessity for a small operation like his with limited production capacity.

Jung says the Voss strain of Kviek imparts moderate orange citrus and general fruit characteristics, whereas Hornindal Kveik exhibits a strong pineapple, dried fruit, and stone fruit character that overlaps substantially with hop notes.

You can’t argue with the results. All from that same yeast, he produces a pale ale, a cream ale (including a bourbon barrel-aged variant), a hazy IPA, an imperial stout, a barleywine and a red ale (of course - he’s a Red Raider!), all of them quite satisfying.

Don’t be surprised by the hazy nature of the Kviek beers — that’s intentional. “We do not filter any of our beer, so if it’s hazy, it’s supposed to be that way.”

He also has some Lone Star, hard seltzer and wine if you’re not on the craft beer bandwagon yet.

In fact, Lone Star was where Jung started as a beer drinker, but Real Ale’s products turned his head and tastebuds to other styles. His early inspiration was IPAs. “But I don’t brew as many of them as I’d like, just two or three. I also really like big beers [high-alcohol stuff like imperial stouts and barleywines], but I have to tone them down. If they come here and only have one and done, that isn’t very profitable.”

Visit Reck ‘Em later this year and you can try his Christmas ale, brewed with something that is in no short supply in the Hill Country — juniper, or what we Texans call cedar.

“My customers always say, ‘It tastes like Christmas!’”

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The only place he can’t use the Kriek is in his Belgian-style beers, where they wouldn’t produce the right flavor.

An afternoon or evening at Reck ‘Em is a perfect Johnson City experience — small-scale and cozy. His tiny tasting room feels more like a living room with a bar (and hey, who wouldn’t like that?) and art on the walls — all for sale, except his pictures of the Highwaymen, with 100 percent of the sale going directly to the artists. It’s a way to give back to the community, “plus I didn’t want to decorate,” Jung laughs.

Musicians set up in the corner, including some of Texas’ better “young country” acts on Friday and Saturday evenings, and a pickers’ circle on Sunday afternoons.

And Jung can dish up some food for you. He’s in the process of transitioning to a new menu — by the time you read this, he expects to have a selection of appetizers, salads and sandwiches.

It’s an atmosphere that Jung says can be summed up as “Hygge.”

“In Danish, Hygge means a feeling of contentment or well-being which is regarded as a defining characteristic of Danish culture.”

That sounds about as Johnson City as you can get. R&V RECK ‘EM RIGHT BREWING 102 South Avenue G Johnson City, TX 78636 (830) 256-8757 reckemrightbrewing.com

Thursday-Monday 11am-9pm Live music on Friday and Saturday 6-9pm Pickers Circle 2-5pm Sundays Metal Mondays all day Monday

• Cigar Shop and Smoking Lounge • Walk-In Humidor • Texas Craft Beers and Wines

31560 Ranch Road 12 Suite 207 Dripping Springs, Texas 78620 512-921-8388 www.smokeyslounge.com

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Ab ASTRIS Winery MASTERING THE SACRED GEOMETRY OF FOOD & WINE

By ANDRE BOADA Photos by KIMBERLY GILES

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here is a new angle taking shape in Stonewall, masterminded by Mitchell Sharrock, a specialist within the arena of food and wine. It is almost a geometric triangle in design finding balance between three lines: local pasture-to-plate ingredients, 100% Texas wines and final enrichment quality executed by family values surrounding the inner circle of two generations running the estate winery. That triangle seems to lean on each side in perfect harmony reflecting shape in equilibrium. The result is an enlightening new food and wine experience now in place within the grounds of Ab ASTRIS Winery.

The setting is quite intimate, giving guests a close, engaging connection with chef and sommelier Mitchell Sharrock, and it carries through each perfectly wine-paired dish.

Limited to ten guests, the room offers a long farm table situated next to a private prep kitchen area so seasonally prepared plates are designed with precision, then guided with the keen food and wine wisdom of Mitchell. It’s five courses, individually plated and served per seating, using the sommelier inspired wines of Ab ASTRIS wines.

BALANCE HAS ALWAYS BEEN IMPORTANT TO ME. A WINE WITHOUT ENOUGH ACID TASTES FLABBY, ONE WITH TOO MUCH IS TART. FOOD WITHOUT ENOUGH SALT TASTES BLAND, TOO MUCH AND IT’S ASTRINGENT. I APPROACH MY PAIRING, AND REALLY, MY ENTIRE LIFE WITH THIS BALANCE.

Cost is $70 per person to the public and $55 to wine club members and offered Fridays at 1 and 3 p.m. or Saturday at 11 a.m., 1 p.m. and 3:30 p.m.

The overall food and wine program is impressive, but what resonated during my conversation with Mitchell is his unparalleled passion for creating balance, especially using the who’s who of local farmers and meat purveyors. A few of note include Hat & Heart Farm, Roam Ranch, Barton Springs Mills, The Salumaria and Force & Nature Meats.

“Balance has always been important to me. A wine without enough acid tastes flabby, one with too much is tart,”Sharrock said. “Food without enough salt tastes bland, too much and it’s astringent. I approach my pairing, and really, my entire life with this balance. I want our guests to experience balance in the food and with the wine.

“The menus I create are made with a balance of meat, vegetable, grains and sauces, because I believe, as consumers, we have a duty to be balanced with what we take,” he continued. “As someone who makes food for the public, I feel a responsibility to provide those I cook for with a meal that uses local products from companies who align with this ideal. If I can provide five courses made almost entirely with ingredients sourced sustainably, from my neighbors, that make the wines taste their best and leave people satisfied and ready to explore more, then I’ve accomplished what I’ve set out to do with this experience.”

Not to be overlooked is the quality of the wines. All wines are 100% Texas grown, 50% are estate grapes using handharvested grapes to compliment special blends or standalone estate wine. When sourcing vineyards they use highly

sought after Narra, Newson and Redding grapes from the High Plains but do lean on some vineyards from Marble Falls and other locales in the Texas Hill Country.

Production is low at Ab Astris Winery and reflects its artisan nature. They are crafted by winemaker Mike Nelson, co-founder and husband to Kristen, the daughter of owners Erin and Tony Smith.

The estate vineyards, 12 acres planted in 2018-19, showcase high-quality red grapes of Tannat, Petite Sirah, Montepulciano and Souzau, but they also grow a refreshing Rhone white varietal, Cairette Blanche, crafted into a lovely Estate Pet Nat used as a starter for the food and wine experience.

Another noticeable quality of the estate is the family involvement at every level. When visiting, it’s quite common to be served by someone associated within the two generations of family members working on site.

Unexpectedly, their careful family attention makes a warm Texas impression in a relaxed setting, all surrounded by nature and enhanced with exceptional wines.

Yet even with these assets they pushed even further and elevated the Hill Country with a unique food and wine private experience curated by Sharrock. I guess that’s why the name Ab ASTRIS, Latin for “From the Stars,” shines as a star within Stonewall and the Hill Country. Be sure to put them on your list to visit and more importantly. make it a point to take in Mitchell’s perfection of food and wine.

R&V

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KICKING IT OFF WITH KERRVILLE Rock & Vine had a blast with our Kerrville friends on June 16 at the newly renovated Arcadia Theater overlooking the Guadalupe River. Many thanks to the folks at Arcadia and Turtle Creek Vineyards for being such gracious hosts. Many thanks also to Hill Country Cravings for the remarkable charcuterie, Grapejuice and Broken Arrow Meats for tasty venison tacos, and to Keri Krop for her stylish pop-up. Sincere gratitude also to the Kerrville Farmers Market and some of its mainstays, including Hat & Heart Farm, Zanzenberg Farm and Hillside Beef. It was “Kerr-ific.”

Keri, Patrick and Rylan Wilt

Anne Overby, Bridget Symm and Kimberly Giles

Lori Appleton and Carol Arnold 112

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Photos by AVA SNOOZY

Sue Schulse and Andre Boada

Kerri Kropp

Sharon Cross, Jenna and Travis Moebes

Cory Schulse, Todd Nickel and Max Milford

Phil Giglio and Lee Stuart

Kimberly Giles and Kimberly Richards

Kayte Graham, Marcy Epperson and Katherine Tanner

Amos Barton, Kerri Kropp and Andrea Chupik

Bridget Symm, Alison Broussard and Dr. William Symm

TEXAS HILL COUNTRY’S PREMIER EVENTS VENUE

Live music // Vendor Events // & MORE! CHECK OUT UPCOMING EVENTS AT:

www.evoconcerts.com

@thebackyardamphitheater @evoconcertstx @thebackyardtx @evoconcerts

SUMMER 2021 113

drinkery maps Pontotoc

34

SAN SABA 106

111

Lake Buchanan

Florence

Tow

281

Blufftown Buchanan Dam

MASON

LLANO

41, 70 & 83

Inks Lake

Castell

103

Oatmeal

Lake LBJ

87

Sunrise Beach

290

FREDERICKSBURG

7

SEE PAGE 116

11

Stonewall

89

82

79

97

48

105 3

13

JOHNSON CITY

60 63

Hye

98

Luckenbach

Center Point

1

7

15

9 10 10 11 90 2

DRIPPING SPRINGS

1 15

10

281

3

Bandera

66 Vanderpool

35

4

6 68

87

12

Canyon City

Gruene

33

Bulverde

NEW BRAUNFELS

LEGEND

Wineries

Breweries

BREWERIES 4700 Fitzhugh Rd • Dripping Springs

2. Altstadt Brewery

6120 E. US Hwy 290 • Fredericksburg

3. Boerne Brewery

106 Sage Brush • Boerne

4. Cibolo Creek Brewing Company 122 N. Plant • Boerne

5. Comfort Brewing

523 Seventh St. • Comfort

6. Dodging Duck Brewhaus 402 River Rd. • Boerne

7. Fitzhugh Brewing 15435 Fitzhugh Road Dripping Springs

8. Fredericksburg Brewing Company

W

27 Seguin

102

12 Fox Brewing

N

99

59 Smithson Valley

183

SAN MARCOS

Canyon Lake

BOERNE

52

110

61

38 81

AUSTIN

35 Driftwood 34

WIMBERLEY

Spring Branch

86

82

32

87

20

9

290

3

BOURBON

Sisterdale

5 72 5

245114 E. Main St. • Fredericksburg Rock&Vine

Bee Cave

8

16

17

1.

Lakeway

107

87

COMFORT

Jonestown Lago Vista

93

49

9

74 Blanco

KERRVILLE

ROUND ROCK

67 Cypress Mill

23

Lake Travis

92

Round Mtn.

57

10

39

Spicewood

WILLOW CITY

44

183 Travis Peak

MAP

24

14

MARBLE FALLS

Horseshoe Bay

14

GEORGETOWN

Liberty Hill

Granite Shoals

RV DRINKERY

Rogers

35

75

Kingsland

30

Andice

Bertram

Burnet

104

101

77

Distilleries

E S

Highlighted areas on page 116

DISTILLERIES 9. Hitmaker Brewing

1.

10. Last Stand Brewing

2. Deep Eddy Vodka

11160 Circle Dr • Dripping Springs 12345 Pauls Valley Rd Bldg I & J • Dripping Springs

11. Jester King Brewery

13187 Fitzhugh Rd • Dripping Springs

12. Kinematic Brewing Company 635 E. Hwy 46, Suite 207 • Boerne

13. Pecan Street Brewing

106 E. Pecan Dr. • Johnson City

14. Pint & Plow Brewing Company 332 Clay St. • Kerrville

15. Real Ale Brewing Company 231 San Saba Court • Blanco

Andalusia Whiskey Company 6462 N. Highway 281• Blanco 2250 E. US Hwy. 290 Dripping Springs

3. Dripping Springs Vodka 5330 Bell Springs Rd. Dripping Springs

4. Garrison Brothers Distillery 1827 Hye Albert Rd. • Hye

5. Hill Country Distillers 723 Front St. • Comfort

6. Hye Rum

11247 W. US Hwy. 290 • Hye

7. Iron Goat Distillery

817 Usener Rd. • Fredericksburg

8. One Shot Distillery and Brewing 31610 Ranch Rd. 12 • Dripping Springs

9. Revolution Spirits Distilling 12345 Pauls Valley Rd Bldg H Dripping Springs

10. Treaty Oak Distilling Company

16604 Fitzhugh Rd. • Dripping Springs

Listing numbers correspond with numbers on map. Locations are approximate not to scale.

WINERIES 1.

12 Fires Winery

30. Dancing Bee Winery (Off Map)

100 Durango • Johnson City

8060 W. US Hwy. 190 • Rogers

3209 W. US Hwy. 290 • Johnson City

61. Limestone Terrace

2. 290 Vinery

31. Das Peach Haus

3. 290 Wine Castle

32. Driftwood Estate Winery

62. Longhorn Cellars

4. 1851 Vineyards

33. Dry Comal Creek Vineyards

63. Longhorn Hills and Winery

5. Ab Astris

34. Duchman Family Winery

64. Los Pinos Ranch Vineyards

6. Adega Vinho

35. Fall Creek Vineyards

65. Lost Draw Cellars

300 W. Main (Hwy. 290) • Johnson City 101 Durango • Johnson City

4001 Elder Hill Rd. • Driftwood

4222 S. Hwy. 16 • Fredericksburg

1741 Herbelin Rd. • New Braunfels

320 Klein Rd • Stonewall

13308 FM 150 W. • Driftwood

972 S County Rd. 1623 • Stonewall

7. Alexander Vineyards 6360 Goehmann Lane Fredericksburg

153 E. Main St. • Fredericksburg

37. Fat Ass Ranch Winery

2 Locations 8898 US Hwy. 290 308 E. Main St. • Fredericksburg

51 Elgin Behrends Rd. • Fredericksburg

38. Fawncrest Vineyard & Winery

9. Arc de Texas

1370 Westside Circle • Canyon Lake

4555 Hwy. 281 • Johnson City

39. Fiesta Winery - 2 locations

10. Armadillo’s Leap Winery

2 Locations 134 E. Main St 6266 E. US Hwy. 290 • Fredericksburg

11. Augusta Vin

140 Augusta Vin Ln • Fredericksburg

12. Baron’s Creek Vineyard 13. Becker Vineyards

N Bell Mountain Vineyards

463 Bell Mountain Rd. • Fredericksburg

15. Bell Springs Winery / Brewery

E

16. Bella Vista Ranch

S Bending Branch Winery

3101 Mount Sharp Rd. • Wimberley

17.

142 Lindner Branch Trail • Comfort

18. Bingham Family Vineyards

3915 E. US Hwy. 290 • Fredericksburg

19. Blue Lotus Winery

8500 W Hwy 290 • Hye

20. Branch on High

704 High St. • Comfort

21. Brewbonnet (inside Wildseed farms) 100 Legacy Rd • Fredericksburg

22. Calais Winery

8115 W. US Hwy. 290 • Hye

23. Carter Creek Winery

4064 W US-290 • Johnson City

24. Chisholm Trail Winery

2367 Usener Rd. • Fredericksburg

25. Cicada Cellars

14746 E. US Hwy. 290• Stonewall

26. Compass Rose Cellars Inc. 1197 Hye Albert Rd. • Hye

27. Copper Star Cellars (Off Map) 13217 FM 1117 • Seguin

28. Covington Hill Country Wine 8262 W US HWY 290 • Hye

29. Cross Mountain

308 E. Main St. • Fredericksburg

40. Flat Creek Estate

24912 Singleton Bend East Rd. Marble Falls

41. Fly Gap Winery (Off Map)

42. Foyt Winery - coming soon 38 Jenschke Ln. • Fredericksburg

2 Locations 307 E. Main St. 464 Becker Farms Rd. • Fredericksburg

W

147A E. Main St. 6260 US Hwy. 290 • Fredericksburg

2851 Hickory Grove Rd. • Mason

5865 E. US Hwy. 290 • Fredericksburg

3700 Bell Springs Rd. Dripping Springs

2 Locations 18059-A FM 1826 • Driftwood 1820 County Rd. 222 • Tow

36. Fat Ass Winery Tasting Room

8. Andreucci Wines

14.

411 S Lincoln S • Fredericksburg

43. Fredericksburg Winery

247 W. Main St. • Fredericksburg

44. French Connection

1197 Hye Albert Rd. • Hye

101 Rocky Meadows Lane Wimberley, TX 315 Ranch Rd. 1376 • Fredericksburg 555 Klappenbach Rd. • Johnson City 6009 US Hwy. 290. • Fredericksburg 113 E. Park St. • Fredericksburg

66. Lost Maples Winery

34986 Farm Market 187 • Vanderpool

67. McReynolds Winery

706 Shovel Mountain Rd. • Cypress Mill

68. Mendelbaum Winery/Cellars

10207 E. US Hwy. 290 • Fredericksburg

69. Messina Hof Winery

9996 E. US Hwy. 290 • Fredericksburg

70. Murphy's Cellars

120 Fort McKavett St • Mason

71. Narrow Path Winery

2 Locations FM 1623 (South of Hye) • Albert 111 E. Main St. • Fredericksburg

72. Newsom Vineyards 717 Front St. • Comfort

73. Pedernales Cellars

2916 Upper Albert Rd. • Stonewall

74. Pelota Wines, Inc.

3209 US Hwy. 290 • Johnson City

75. Perissos Vineyards

7214 W. Park Road 4 • Burnet

45. Georgetown Winery

76. Perspective Cellars

46. Grape Creek Vineyards

77. Pilot Knob Vineyard

715 Main St. • Georgetown 10587 E. US Hwy. 290 • Fredericksburg

247 E. Main St. • Fredericksburg

80. Safari

50. Heath Sparkling

81. Saint Tryphon Vineyard

51. Hilmy Cellars

82. Salt Lick Cellars

52. Hill Country Cellars & Winery

83. Sandstone Cellars (Off Map)

53. Horn Wineries

84. Santa Maria Cellars

12346 E. US Hwy. 290 • Fredericksburg 3540 S. Hwy 16 Ste 2D • Bandera 9953 E. US Hwy. 290 • Hye

6676 W. US Hwy. 290• Hye

24 Wasp Creek Rd • Boerne

1800-C FM 1826 • Driftwood 211 San Antonio St. • Mason

12044 S. Hwy. 16 • Fredericksburg

85. Signor Vineyards

55. Inwood Estates Winery

86. Singing Water Vineyards

56. Kalasi Cellars

87. Sister Creek Vineyards

10303 US Hwy. 290 • Fredericksburg 414 Goehmann Ln • Fredericksburg

89. Slate Mill Collective

59. La Cruz de Comal Wines

90. Solaro Estate Winery

7405 FM 2722 • Canyon Lake

10354 E. US Hwy. 290 • Fredericksburg

97. Turtle Creek Winery

211 Earl Garrett Street • Kerrville, TX

98. Texas Hills Vineyard

878 RR 2766 • Johnson City

99. Three Dudes Winery

125 Old Martindale Rd. • San Marcos

100. Torr Na Lochs

7055 W. State Hwy. 29 • Burnet

101. The Vineyard at Florence 8711 W. FM 487 • Florence

102. The Vintage Cellar

6258 E. US Hwy. 290 • Fredericksburg

103. Thirsty Mule Winery & Vineyard 101 CR 257 • Liberty Hill

104. Timber Ridge Winery

2152 Timber Creek Rd. • Pipe Creek

105. Vinovium

214 Edmonds Avenue • Johnson City

106. Wedding Oak Winery

2 Locations 316 E. Wallace (Off Map) • San Saba 290 Wine Rd., • Fredericksburg (Under construction)

683 Ranch Rd 1320, Johnson City 228 W. Main St. • Fredericksburg

109. William Chris Vineyards 10352 US Hwy. 290 • Hye

2825 County Road 183 • Driftwood

111. Wines of Dotson Cervantes 13044 Willis Street • Pontotoc

112. Winotus

115 E. Main St. • Fredericksburg

113. Woodrose Winery

662 Woodrose Lane • Stonewall

114. Zero 815 Winery

11157 W. US Hwy. 290 • Hye

1142 Sisterdale Rd. • Boerne

58. Kuhlman Cellars

60. Lewis Wines

3245 E. US Hwy. 290 • Fredericksburg

96. Texas Wine Collective

316 Mill Dam Rd. • Comfort

88. Six Shooters Cellars

18421 E. US Hwy. 290 • Stonewall

8638 US 290 West • Hye

95. Texas Heritage Vineyards

362 Livesay Lane • Fredericksburg

57. Kerrville Hills Winery

3600 Fredericksburg Rd. • Kerrville

24350 Haynie Flat Rd. • Spicewood

94. Tejas Winery

110. Wimberley Valley Winery 5479 E. US Hwy. 290 • Fredericksburg

54. Hye Meadow Winery 9953 US Hwy. 290 • Hye

93. Stone House Vineyard

320 W. Main St. • Fredericksburg

49. Hawk’s Shadow Estate Vineyard 10591 US Hwy. 290 • Fredericksburg

1419 CR 409 • Spicewood

108. Western Edge Cellars

79. Ron Yates Wines

7500 McGregor Ln. • Dripping Springs

92. Spicewood Vineyards

107. Westcave Cellars Winery & Brewary

48. Hahne Estates Winery

14802 US Hwy. 290 East • Stonewall

10474 Ranch Road 2721 Fredericksburg

3125 CR 212 • Bertram

47. Grape Creek Vineyard on Main 78. Pontotoc Vineyard 223 E. Main St. • Fredericksburg

91. Southold Farm + Cellar

6264 E. US Hwy. 290 • Fredericksburg 4222 S State Hwy 16 • Fredericksburg 13111 Silver Creek Rd. Dripping Springs

SUMMER 2021 115

drinkery maps

FREDERICKSBURG 16

12 62

21

290

64

Rd

Meusebach Creek Rd.

BLUMENTHAL

1376

85

37

51

113

46 50 42

13

Albert

fort

109

58 6 114

6 73

ALBERT

HYE 19 54 26 44

4

1623

Rd

CAIN CITY

68 55

96

.

Rd

io on

-Cain nbach LuckeCity Rd.

69

8

28

Lower Albert Rd.

80

290

STONEWALL

Upper

nt Old San A

18

88 7

Hahn Rd.

100 ROCKY HILL 2 39

95

Jenschke Lane

87

LBJ STATE HISTORICAL LBJ NATIONAL PARK HISTORICAL STATE PARK RANCH Pedernales River

25

Pedernales River

Luckenbach Rd.

290

Woodland Dr.

32

Goehmann Lane

56

Hye Albert Rd

Gellermann Lane

Goehmann Lane

Klein Rd.

5

71

Old

Com

LUCKENBACH LEGEND WINE CORRIDOR

Wineries

Breweries

Distilleries

DOWNTOWN FREDERICKSBURG W. CENTRE ST.

PECAN ST.

ELM

W. COLLEGE ST.

TRAVIS ST.

ORCHARD ST.

FREDERICKSBURG

RV DRINKERY MAP

16

SCHUBERT ST.

PIONEER MUSEUM

10

71 112 39 36

43 SAN ANTONIO ST.

N

E. CRE

E 16

UFER ST.

PARK ST.

65 116

Rock&Vine

28 47

8

MUSEUM OF THE PACIFIC WAR

13

76

MAIN STREET

8

87 EK ST

S

LINCOLN ST.

MARKTPLATZ

LLANO ST.

ADAMS ST.

108

VISITOR INFORMATION CENTER

AUSTIN ST.

S WASHINGTON

MAIN STREET

78

ORANGE ST.

MILAM ST.

EDISON ST.

BOWIE ST.

ACORN ST.

AUSTIN ST.

CROCKETT ST.

SCHUBERT ST.

W

TRAVIS ST.

290

1 94 3 53 22

COMING SOON

38 JENSCHKE LANE | FREDERICKSBURG, TEXAS 78624 | WWW.FOYTWINES.COM SUMMER 2021 117

MAY 2021 —

— MAY 2022

175 years of German influence.

One year of Texas-sized celebration.

Fredericksburg, Texas is 175 years old! To honor our heritage, and all those who have helped make this unique community what it is today, a year-long tribute began in May — and you’re invited to join the celebration! From arts and music, to health care and education, each month throughout the year will highlight a meaningful and lasting characteristic of Texas’ favorite Hill Country destination. To learn more about Fredericksburg history and get the most up-to-date schedule of events, visit

175TH.ORG

Climbing Adventures 512.415.0804 • ROCK-ABOUT.COM

Photo compliments of Gillespie County Historical Society

Do you recognize Fredericksburg’s landmark building?

Sincere thanks to the generous sponsors who are making the Fredericksburg 175th anniversary year possible.

See 175th.org/sponsors for details.

118

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Yee Haw Ranch Outfitters

3915 HWY 290 E. • Fredericksburg www.yeehawranch.com • 830-998-2079 SUMMER 2021 119

FLYING HIGH OVER WIMBERLEY ZIP LINING ADVE NTU R E

By ASHLEY BROWN Photos provided by WIBBERLEY ZIPLINE ADVENTURES

120

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in the hills

fter a running start, I leapt out into the sky and took flight, with a big smile on my face, feeling like a giddy kid. As I zipped over the hills at 35 miles per hour, looking out over my hometown, I was exhilarated and fully in the moment.

In Wimberley, there’s no shortage of unique shops, lovely spots to drink wine, and swimming holes. But if your playful spirit is craving a little more action, you might prefer flying high over the hills at Wimberley Zipline Adventures.

Upon arrival, the efficient and friendly staff set us up with our gear, and my husband and I joined our group for “flight school,” during which our three guides gave us a rundown of how one ziplines, cracking jokes and checking in frequently to make sure everyone was at ease.

We then loaded up into a military transport vehicle and bounced — and I mean bounced — our way up to the first line. Every person or couple was from somewhere different, but we all looked around at each other and couldn’t help but laugh together at how vigorously we were being jostled around. It seems that when strangers come together to do something that is pure fun, it’s easy to form a quick, friendly bond. As the operations manager, TJ, explains it, “people become single-serving friends for the two hours.”

Wimberley Zipline Adventures leases 30 acres of wilderness in the vast Four Winns’ Ranch, which the Winn family has called home since 1937. It’s amazing to be so close to town yet so far out in nature, taking in 15-mile views, looking out over Old Baldy, Wimberley Square, the high school…everything.

Each of the ten lines — a few with some brief hikes in between — offers a unique experience. Some are as short as 150 feet, and the longest is 900. The most exciting was the one with the running start, but by the sixth or seventh, gliding lower to the ground through the trees, the feeling was more peaceful. After all, you get to experience the sensation of flying like a bird through the air knowing you’re 100% safe and secure.

(We were reminded early on that all the equipment combined could hold upwards of 40,000 pounds).

After all the zipping, my husband and I moseyed over to their Biergarten to relax in the shade. We couldn’t believe it took us eight years of living in Wimberley to try out this adventure in our “little bit of heaven,” and we swore we’d be bringing our friends back. Why let the tourists have all the fun? R&V

SUMMER 2021 121

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notes

HAT AND HEART HERITAGE RECIPE GRANDMA TANNER'S OKRA & TOMATO SKILLET Ingredients: 1 lb fresh okra 1 medium diced onion, yellow or red 2-3 fresh tomatoes (or one 14.5 oz can whole peeled tomatoes with liquid) 1 TBS red wine vinegar or lemon juice ¼ - ½ tsp salt* & pepper to taste Pinch of cayenne pepper as desired (or Tobasco at the very end) * (Grandma used Lawry's season salt instead of salt in her version – it's wonderful!

Directions Cut okra desired way (at least in ½) and put in skillet with a TBS of oil.

Allow to saute and dry out (slime removal) a few minutes before adding vinegar then chopped onion and the salt and pepper. Stir until onions are cooked somewhat then add roughly chopped tomatoes. Stir well and cover 10-15 minutes checking occasionally & stirring a bit more. Take lid off and if too dry, add a bit of water to prevent burning. You want it kind of dry-- not too wet. “Slime' should be at a minimum or non-existent! (vinegar / acid is the trick)paper towel any excess grease.

HAT & HEART PANTRY GREEK SALAD DRESSING Ingredients ¼ cup red wine vinegar ¼ cup white wine vinegar 2 garlic cloves, minced or pressed 1 tsp sea (table) salt: don't skimp ½ tsp black pepper 1 ½ tsp dry oregano 1 tsp Dijon mustard ½ cup oil Directions Put first 4 ingredients into a jar with a lid & let set at least 15 minutes to lessen the harshness of the garlic (the French way.)

Then add the next 3 ingredients & shake well. Add oil & shake shake shake.

Tips: Use lemon juice or rice wine vinegar in place of white wine vinegar, as you have on hand.

Use oil(s) of your choice. We use part avocado oil & part olive oil in our dressing.

Our favorite salad to enjoy this dressing includes: Farm cucumbers, ripe tomatoes and varied sweet peppers (colorful) Kalamata olives, halved. CKC Feta cheese in small chunks and golden Greek jar peperocini or shishito peppers.

Sometimes crisp lettuce.

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