Lubbock Magazine | October 2018

thelubbockmagazine.com OCTOBER 2018

The Food & Wine Issue

Fall Flavors

$2.95 US LUBBOCK MAGAZINE

THE FUNKY DOOR BISTRO & WINE ROOM

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Contents

OCTOBER 2018

34

On the Cover

22 FALL FLAVORS

We asked a few of our favorite local chefs to share their favorite fallinspired creations.

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34 FERTILE FOUNDATION FOR FINE WINES

Lubbock native finds a home for his impressive collection.

Departments

18

HOME

How to get the most from drinking, storing and collecting wine.

47 TEXAS WINES

18

Vintner Bo Salling shares his Texoir 2017 Carignan.

48 COOKING LESSONS

Jason Diehl, of The Crafthouse Gastropub, shares his quick-pickling recipes.

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CONTRIBUTORS............................5 AROUND TOWN...........................6 HOME..........................................18 EAT DRINK.................................. 41 COOKING LESSONS....................48 CALENDAR..................................61 WEST TEXAS WHEELS................66 AT WORK....................................70 YESTERYEAR..............................72

LOCALLY OWNED. INTERNATIONALLY KNOWN. WestMark agents are dedicated to being your resource for everything real estate.

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806.794.6000

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4105 84th Street • Lubbock, TX

From T H E Editor

Group Publisher Robert C. Granfeldt rgranfeldt@lubbockonline.com

Regional Director of Michele McAffrey Specialty Products/Editor 806.345.3256 mmcaffrey@lubbockonline.com

Regional Designer

Contributing Writers

Kayla Morris Jason Boyett Randy Rosetta Jennie Treadway-Miller

Contributing Sara Escobedo-Campbell Photographers Jan Lloyd Shannon Richardson

Advertising Director

Advertising Sales Manager

Shoni Wiseman Robin Morse

Multimedia Sales Samantha Cypert Representatives Leslie Elms Larry Guerra Irene Lance Craig Martin

Cindy McGaha Brek Young

Newsstand Sales

Kevin Woelfel

d Logos

Subscriptions Victor Uriegas

To advertise in Lubbock Magazine or on lubbockonline.com, contact Shoni Wiseman at 766.8631.

Regional Executive Editor

Jill Nevels-Haun

Carly Pyburn

West Texas Controller

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elcome to our delightful October Food & Wine Issue. In it, you’ll find mouth-watering photos of some of the city’s best cuisine, tailored to the tastes of fall. We’re grateful to the chefs at Café J, The Funky Door Bistro & Wine Room, King Street Pub, the Texas Tech Club, and Platform Restaurant for creating these dishes for us based on trends in the industry and seasonal ingredients. We encourage you to spend an evening or lunch out so you can enjoy these delectable dishes!

For wine lovers, we have included expert advice from two local aficionados: Greg Bruni, from Llano Estacado Winery, who shares how to get the most out of storing, collecting, and enjoying wine (see page 18), and Jerry Goolsby, a former Texas Tech professor who recently moved back to Lubbock and has spent the past few decades amassing an impressive wine collection in his custom-made wine cellar (see page 34).

Jerry is a charming and very opinionated guy, and I very much enjoyed spending time with him during our photo shoot. I imagine his weekly wine tastings with his friends is quite an experience!

Also in this issue, the talented co-owner of The Crafthouse Gastropub, Jason Diehl, share his methods for quick-pickling pretty much any kind of vegetable as a way of preservation, and to simply add another layer of flavor to fall dishes. Turn to page 48 and earmark the page to use his recipes this season.

We’ve added lots of new restaurant listings to our Eat Drink dining guide. We hope you use it as an invaluable resource to discover a new place to dine in Lubbock. We love to support the creative restaurant owners in town, and encourage you to do the same.

Happy Fall, Y’all!

Michele McAffrey | Editor

710 Avenue J, Lubbock, TX 79401 806.762.8844 • thelubbockmagazine.com

Lubbock Magazine is a monthly publication of AJ Media.

All rights reserved. No part of this publication may be reproduced in any form without prior written consent.

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Contributors

JASON BOYETT Writer

Jason has written more than a dozen books and is the host and creator of “Hey Amarillo,” an interview podcast.

Visit heyamarillo.com and jasonboyett.com.

Photographer

Sara has been a photographer for more than 25 years, specializing in weddings, graduations, quinceañeras, family events, and portraits. Sara enjoys serving the community by capturing memories of events.

JAN LLOYD

SHANNON RICHARDSON

Jan Lloyd is a retired instructor from Clovis Community College (CCC), where she taught Media Art and later served as the division chair for the Fine Art/ Communication department. You can see her latest paintings at Glassy Alley Gallery in Lubbock.

Shannon has been photographing commercial/ advertising work for more than 20 years. He has published a photographic book about Route 66.

See Shannon’s work at shannonrichardson.com and route66americanicon.com.

RANDY ROSETTA

JENNIE TREADWAY-MILLER

Randy is a staff writer for the Texas Tech Office of Communications and Marketing and a Lubbock-based freelance journalist. He covered college athletics for most of the past 30 years, with stints at The Avalanche-Journal, Baton Rouge Advocate, New Orleans Times-Picayune, NOLA.com and Livingston Parish (La.) News. Reach him at randyrosetta67@gmail.com and follow on Twitter @RandyRosetta.

Jennie is a writer, designer and photographer living in the foothills of Tennessee. Learn more at jenniecreates.com.

Photographer

Writer

SARA “CHARLIE” ESCOBEDO-CAMPBELL

Photographer

Writer

OCTOBER 2018 • thelubbockmagazine.com • Lubbock Magazine

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Around Town

WRECK ’EM TECH ATHLETICS BREAKFAST On Aug. 21 the Wreck ’Em Tech Athletics Breakfast was held at the Lubbock Memorial Civic Center. Key note speakers included Kliff Kingsbury, football head coach, Tony Graystone, women’s volleyball head coach, Tom Stone, women’s soccer head coach, and Wes Kittley, track and field/cross country head coach.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Robert Giovannetti, Judi Henry and Alex Yack

Maribel Mendoza and Jarvee Rice

Janet Sotello and Julia Tarin

Jennifer Bledsoe and Peter Smith

Josh Yokum and Brian Palomino

Jenna Coker and AJ McCleod

Patrick Baon and Gary Hays

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Mackenzie Rivas, Edward Marroquin and Kathryn Callahan

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Mayor Dan Pope and Steve Massengale

John Zwiacher, Eddie McBride and Byrnie Bass

UNITED WAY CAMPAIGN KICKOFF LUNCHEON On Aug. 23 the United Way Campaign Kickoff Luncheon was held at the Lubbock Memorial Civic Center. The luncheon kicked off the 2018 campaign.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Brittany Salas, Rafael Morales, Nedra Hotchkins and Rebecca Bustamante

Brek Young, Robin Morse, Shoni Wiseman and Leslie Elms

Brenda Duby and Heather Newberry

Eddie Owens and Byrnie Bass

Crystal Sanchez, Rusty DeLoach, Donna Sue Clements and Nancy Rawls

Mary Mecalco and Joanne Robles

Jennifer Davidson, Curtis Parrish, Natalie Harvill and Barry Orr

Phyllis Underwood and Deborah Finlayson

Christine Covington and Stephanie Kavanaugh OCTOBER 2018 • thelubbockmagazine.com • Lubbock Magazine

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Around Town

HABITAT FOR HUMANITY LUNCHEON On Aug. 26 the Habitat for Humanity Luncheon was held at the Scottish Rite Temple. Lubbock Habitat for Humanity honored past and present volunteers at the luncheon.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Bob Sparks, Suzette Coats, Alyssa Ledesma and Laramie Keith

Kathy McDowell and Kimmy Shatley

Susie Stafford, Robbie Hilton and Brad Petty

Connie and Ron Betenbough

Amanda Tijerina and Alanna Emrick

Joe Puckett, Marie Hanza and Michael Crump

Christie and Ruben Hernandez

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Mike Davenport and Andrew Christophe

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Susan and Dell Cannon

Brian Murry, Kirby Bibb and Tina Mims

DÎNER EN BLANC Dîner en Blanc was held on Aug. 24 at Louise Hopkins Underwood Center for the Arts. The Parisian-inspired fundraiser included a picnic-style dinner and entertainment.

PHOTOS BY JAN LLOYD

Josh Shankles, James Villanueva and Ashley Myers

Melisa Pierce and Aimee Neusch

Jordan Otto and Lupe Zermeno

Brooke Halbert and Jessica Atwood

Miguel Lopez and Ellen Chappell

Somer Jaynes, Becca Moss, Hailey Brooks, Camie Wade, Claire Leavell and Kathleen Burrell

Kyler and Camille Barkley

Gretchen Koen and Angie Lee

Amanda and Tyler Graham

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Around Town

LUBBOCK PRIDE FESTIVAL The Lubbock Pride Festival was held on Aug. 25 in the Maxey Park Neighborhood. Hosted by OutWest Lubbock, the festival included family-friendly activities and live music.

PHOTOS BY JAN LLOYD

K. Cook, Jay Galea and John Masselli

Devin Fields and Mark Tuesday

Erica Ripley and Doris Pernia

Joshua Parras and Izzy Porras

Erika and Kendall

Kyle Lewis, Juan Minor and Jessie James

Jane Allison and Brant Farrar

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Lisa Garner and Franzisk Graner

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Breanna Vasquez and April Ortegon

Cheyanne Dunavin and Melanie Bravo

THE GREATEST SHOW On Aug. 25 The Greatest Show was held at the Christine Devitt Icehouse Gallery. Lubbock Community Theatre’s annual gala featured Ringmaster Chad Anthony Miller, with performances by aerial artists, fire dancers, stilt walkers, mermaids, and fortune tellers.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Ava Jolly, Mia Chacon, Claire Cohen and Eliana Spencer

Molly Roberts, Summer Branch, Britney Laub and Sarah Baker

Royce and Linda Lewis

Britt and David Miller

Stan Robinson and Steven Sauceda

Nicole Caddel, Chad Anthony Miller and Leah Houchin

Amanda Stewart and Adam Mulsow

Travis and Annie Burgle

Justin and Cece Robinson

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Around Town

WEST TEXAS TASTE OF THE FIELD West Texas Taste of the Field was held on Aug. 26 at Llano Estacado Winery. The champagne reception and dinner included chefs from Farm to Fork, West Table, King Street Pub, Platform Restaurant, and La Sirena.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Lexi Sibert, Amber Thoms, Ashley Smith and Amber Petro

Ted Mitchell, Jamie Stachowiak and Cloyce Stetson

Meggan and Chuck Kirshner

Janet and Ted Mitchell

Sharmon and Keith Owens

Elizabeth Hale, Sandy Rice, Lilian Flores, Rachel Russell and Lourdes Delgado

Andrew and Yssa DeWoody

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Suzan Headrick and Nadene Tipton

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Emily and Jesse Funk

Ty and Ashley Hamm

COCKTAILS THAT GIVE BACK On Sept. 6 Cocktails that Give Back was held at the Texas Tech Club. The event benefited the South Plains Food Bank.

PHOTOS BY JAN LLOYD

Whitney Morman and Makenzie Means

Jeffrey Vera

Macy Lopez, Vanessa Morelion and Meagan Bratton

Miguel Levario

Briana Vela

Chase Head and Travis Johnson

Cal and Susan Brints

Margaret Randle and Shelley Hard

Katie Karr

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Around Town

BUDDY’S BIRTHDAY BASH On Sept. 7 the Buddy Holly Center hosted Buddy’s Birthday Bash, in honor of the singer’s 82nd birthday. The all-day event included special screenings of “Buddy Holly: Rave On” and live music.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Dawnette Sumter, Betsy Snider and Bennetta Yaeger

Geneva Cazares and Linn Hughes

Dustin Garrett and Will Boreing

Marissa Galvan and April Narbaez

Brooklyn and Christy McGill

AJ and Jammin’ JR Lucero

Sigrid Rybicki and Tom Haider

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Dee Massey and Janice Mosher

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Victoria Villarreal and Sophie Rivas

Hayden and Denise Finley

DESSERTS FIRST On Sept. 11 Desserts First was held at McPherson Cellars. The adults-only event featured local chef’s Girl Scout cookie creations and a silent auction. Proceeds benefited Girl Scouts of Texas Oklahoma Plains.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Judy Helm, Eva Sepeda and Melanie Littlefield

Kaye Medlock and Cindy Mayer

Arissa Escandon, Mallory Robbins and Aubrie Hood

Janie DeLeon and Tricia Duncan

Kelle Barnard and Todd Hassell

Judy McEachern, Jeri Saffle, Teri Davis and Rita Arnold

Amber Hays and Tasha Teel

Antonio Pina, Daisy Diaz and Rebecca Ruzicka

Jessica Gonzales and Wade Price

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Around Town

ENCORE: THE BACKSTAGE BASH Encore: The Backstage Bash was held on Sept. 13 at the Museum of Texas Tech. The fundraiser supported Ballet Lubbock’s mission and programming.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Jasmine Bilderback, Poppi Bumpas and Callie Mandikian

Philip and Tatiana Mann, Alena Dragga and Lemuel Botha

Robert and Stacey Kollman

Barbara and Billy Philips

Christie Connolly and Becky Nisbet

Ivy Charles and Precious Martinez

Clay and Marlowe Lawson

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Jeremy and Anissa George

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Becky and John Hardin

Angela and Eric Walker

2018 FIESTAS PATRIAS PARADE The 2018 Fiestas Patrias Parade was held on Sept. 15 in downtown Lubbock. The parade kicked off celebrations of Mexico’s independence.

PHOTOS BY JAN LLOYD

Jasmine Delgado, Shorty Vasquez, Esperanza Delgado, Juanita and Destinee Contreras, Pat Bentancourt and Julio Delgado

Zachary Villarreal, Lisa Olaez, Elaine Ortiz and Olga Villarreal

Adelena Chavarria, Lillianna Davila and Serenity Gonzales

Nelda Salazar, Robert and Josie Garcia, and Chloe Davalos

Azalia Zuniga, Sean Reyes, Daisy Zuniga, Jacob Reyes, Timothy Reyna, Zechariah Gomez and Kristina Rendon

Rosendo Cisneros and Salvidor Moralez

Malissa Juarez, and Lorenzo and Gerardo Torres

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Home

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Ways and Means to Wine Drinking

How to get the most from drinking, storing and collecting wine

STOCK PHOTO

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By Randy Rosetta

ight about when Lubbock and West Texas began to evolve as a hot bed for vineyards and the wine industry, it wasn’t coincidence that a native Californian stepped into a major role at one of the region’s most well-known and successful wineries.

Since the relationship began between Llano Estacado and Greg Bruni in 1993, he has been more than just a major boost for the renowned company, though.

Bruni has also become a touchstone and source of information for wine connoisseurs around the area as the trend for wine drinking and collection has mushroomed.

“We came here back then because I saw great potential in this area in a lot of ways,” says 65-year-old Bruni, a native of the central California coast. “My wife and I were looking to get out of California and looked at Washington and Oregon, but when I got a call about a position out here and came and visited, something struck a chord with me. This area reminded me of where I was from and I looked at this as a great challenge to see where we could help take it.

“Now, what we saw in California when I was growing up has taken over in Texas and especially this part of the state, as people have learned to appreciate the finer wines.”

With Bruni helping that appreciation however and whenever he could.

Bruni says most people buy a bottle of wine to drink it within 2 to 3 weeks, with a baseline understanding that letting it age even a short time is helpful.

One important thing to know from the start is that white wines are more perishable than reds, so drinking them quickly is preferred to avoid losing flavor and the aromatic essence. Red wines are fermented at the winery where they were created and improve as they age.

During that fermentation process, tannins play a role in how red wines change, and that ties into the preference to let reds age.

According to vinepair.com, tannins are naturally occurring compounds that exist inside grape skins, seeds and stems. The scientific word for these compounds is polyphenols. Polyphenols release from the skins, seeds and stems when they soak in the grape juice just after the grapes have been pressed and are what give certain wines … their characteristic dryness or astringency.

There are different opinions on how long red wines should be held onto before consumption. Bruni leans toward at least two years as long as the wine is stored correctly.

“Tannins provide color, structure and anti-oxidants and also help prevent wine from oxidizing, so it is important to let red wines age much longer to get what a lot of people call the ‘perfect balance,’” Bruni says. “As wine bottles age, tannins evolve (oxidation) and eventually smooth out and become more complex.”

Levels of collection

Put it in the right place

The kind of wine and how a collector chooses to consume it are key ingredients for novices and experts alike.

The first rule of thumb for new wine collectors is to make sure there is a cool and dry place to store their bottles.

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Bruni says that many people stick bottles in a wine rack in the kitchen and consume it relatively quickly, which is fine as long as the bottles aren’t exposed to sunshine or excessive heat.

Wine stored at 80 degrees or above often expands and changes volume, which puts pressure inside the bottle, and can allow wine to leak out around the side of the cork.

“Light is a very important element to how a wine tastes and smells, especially in white wines,” Bruni explains. “Sunlight increases the chance for expansion and can create aromatic and flavor changes. It’s not ideal for storage.”

Bruni says the ideal temperature for storing wine is somewhere between 50 to 55 degrees, especially for long-term storage. He notes that storing bottles in a dark closet is perfectly fine as long as the temperature is in the right range.

“It’s best to keep the bottle in a cool, dark place and when you serve the wine, it’s better to let it warm up a few degrees,” he says. “You get more intensity and more of an aromatic impact at room temperature.”

Bottles purchased and meant to be consumed quickly can go in the refrigerator, Bruni says. Depending on if the drinker prefers a chilled effect or not, it’s fine to let the bottle sit out for a while after it is removed from cooler storage.

For longer-term storage, Bruni recommends a wine refrigerator to sustain the liquid’s volume and allow the tannic process to happen – again set at 50 to 55 degrees.

Popping the cork

Where to pour it One of the final steps for new wine enthusiasts is choosing the glass to drink from, and it’s not as simple as grabbing one out of the cabinet.

Because of the wide array of elements of wine, particularly ones that have been aged, the kind of glass can enhance the experience as much as anything else.

“There is different glassware recommended for white wine and burgundies,” Bruni says. “There are various shapes, types and finishes of the lip on the glass, and all of that will affect the variation, flavor and aroma of the wine.”

And there is no shortage of options.

For example, the website wineenthusiast.com offers glasses for red, white, sparkling and dessert, as well as glasses that enhance four varietals (cabernet/Bordeaux, burgundy/pinot noir, chardonnay and sauvignon blanc).

“It’s worth researching and depends on how much money you want to spend,” Bruni syas. “Most people will use an all-purpose glass for reds and whites and that’s absolutely fine. But there are a lot of options to choose from if you want to enhance your experience.” L

STOCK PHOTOS

Unlike its sudsy cousin made of barley, hops and yeast, wine is meant to be consumed with a little more time and style.

Whether the consumer is going to the liquor store for a purchase meant to be immediately opened or adding to a collection and has the patience to wait for it to age, Bruni says there are several optional steps to take.

He knows first-hand because he keeps a wide array of wines handy in his own home.

“When people walk into a winemaker’s house, they expect to

drink some wine,” he says with a laugh. “So we have a variety of bottles to share with friends. If I buy a $50 bottle of wine, I’m not going to drink it for a while and when I do, I want it to be just right.”

Being in Texas for 25 years gives Bruni a baseline for a perfect example.

“There are different levels of how you need to open a wine and drink it,” he says. “If you’re barbecuing and want a little wine to drink while you cook, pull the cork, pour it in a glass and enjoy it. Later, when you sit down to eat and you’re in a more formal setting, you want a different approach. All red wines will change in the glass over time, so if you are drinking a vintage (2 years or older), open it 30 to 40 minutes before you’re ready to drink it, set it out, and don’t put the cork back in.

“If a wine is 5 years or older, you want to decant it: Pour the contents into a decanter and let it ‘open up’ for 30 to 40 minutes. If it’s really old (15 years or older), give it an hour. During that process, take a few sips because it’s fun to taste how the wine evolves after you have opened it.”

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COVER STORY

Fall Flavors F

PHOTOS BY SHANNON RICHARDSON

all is anything but predictable on the South Plains. One day you may wake up to a cool wind blowing in from the north. The next day you’ll be greeted with a return to 80-degree sunshine and the last gasps of Indian Summer.

But one thing is predictable this time of year: Our changing appetites. That first taste of winter gets local mouths watering for the heavier, meatier meals of cold-weather season. With an eye toward fresh fall veggies and other seasonal ingredients, we asked a few of our favorite local chefs to share with us their favorite fall-inspired creations. Enjoy these masterpieces from the culinary experts at Cafe J, Platform Restaurant, King Street Pub, The Texas Tech Club, and The Funky Door Bistro & Wine Room.

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Cafe J 2605 19th St. 743.5400 cafejlubbock.com

Tomahawk Pork Chop

A bone-in chop is topped with a coffee molasses marinade and served with horseradish mashed potatoes, fall vegetables and haricot vert.

Best paired with: A Cabernet Franc or Malbec

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The Funky Door Bistro & Wine Room CHEFS FINNEY WALTER, WADE PRICE AND BETSY WILSON 6801 Milwaukee Ave. 687.0505 thefunkydoor.com

Pan-seared Duck Breast

Served with butternut squash, crispy prosciutto, spinach risotto, and fall vegetables and topped with a blueberry gastric. The duck is served medium rare to enhance flavor and tenderness.

The overall flavor of the dish is a balance of saltiness (prosciutto and gastric) and sweetness (squash and blueberries).

Best paired with: The Brooklyn Heights hand-crafted cocktail, a complex, savory and smoky drink that will play off the sweet and salty notes in the duck entree.

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King Street Pub CHEF SARA NORTH 8004 Indiana Ave., Suite B18 993.1010 kingstreetpub.com

Wild Boar Guinness Pot Pie

Traditional English-style pot pie filled with wild boar tenderloin, carrots, chives, potatoes, red onion, green split peas, and a Guinness beer sauce.

Best paired with: Guinness beer The hardiness and slight sweetness of a Guinness enhances the flavor of the wild boar.

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Platform Restaurant CHEF DAVID PIKE

1212 Avenue K 762.1088 platformlbk.com

The Royale with Cheese

Sous Vide-prepared premium ground beef-and-beer patty topped with a grilled Hatch green chile, melted muenster cheese, lettuce, tomato, and red onion on a gourmet bun.

Served with a house-made pickle.

Best paired with: Bingham Family Vineyards Cabernet Franc and a warm Sugarista sea salt caramel cookie

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The Texas Tech Club CHEF MINA MAHROUS 550 University Ave. 742.4496 clubcorp.com/clubs/the-texas-tech-club

Green Peppercorn-Crusted Lamb Chops

Served with roasted sweet potatoes and Brussels sprouts, crispy pancetta and garlic bread crumbs, and topped with spicy fig jam, which gives this dish sweet and spicy tasting notes. The side salad of spinach, roasted beets and oranges with pecans and balsamic vinaigrette creates a crisp complement.

Best paired with: Angels & Cowboys red blend.

A hint of sweetness in the wine pairs well with the sweetness in the dish, but it still has enough depth to hold up to the hardiness of the lamb. L

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FEATURE

FERTILE FOUNDATION

for Fine Wines

Lubbock native finds a home for his impressive collection

By Randy Rosetta PHOTOS BY SHANNON RICHARDSON

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COLLECTOR JERRY GOOLSBY INSIDE HIS WINE CELLAR

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hen Jerry Goolsby made his way back to Lubbock nearly three years ago, he had a well-established passion in tow and wanted to make sure he could share it with a place where his roots are planted and with the people he has known most of his life.

What the longtime college professor has discovered on his return to West Texas is a perfect environment for wine collecting aficionados.

“I knew a wine cellar would work here,” says the personable Goolsby, a 1970 Lubbock High graduate who earned bachelor’s, master’s and doctoral degrees from Texas Tech. “You just have to be smart about how you do it. I think we’re making a lot of progress in Texas. Just last Sunday, I was drinking a sangiovese from a local company and it was delicious.

“I heard these rumors that there were people out here who have fabulous wine cellars. A lot of people are a little cautious about people knowing about their cellars because of the religious mentality. There is still a stigma because they don’t want people to think they sit around and drink all the time.”

Thing is, Goolsby says, collecting fine wine isn’t always or only about consuming. In fact, patience and understanding the process are much more vital for collectors.

His ever-growing collection includes 75 to 80 percent of around 2,500 bottles that are ready to be consumed and appreciated appropriately, and the rest are in a holding pattern.

“Never drink a bottle before it’s five years old,” Goolsby says matter-of-factly. “To really appreciate the best wines in the world, you have to give it time.

And you’ve got to buy more than you drink. It’s a

GOOLSBY HOSTS WINE-TASTING GET-TOGETHERS FOR OTHER LOCAL ENTHUSIASTS EVERY WEDNESDAY.

constant game.”

During his teaching career, Goolsby focused extensively on what quality means to consumers. The same principles apply to being a wine collector and connoisseur, he says.

“The question is: What is quality worth to you?” says Goolsby, who has also been a musician since his early years in Lubbock.

“If you want a guitar and you spend $100, you’re going to get 50 percent of what that guitar has to offer. After that, you have to spend more money to get more quality. The final one percent of what that guitar is worth will cost you a lot of money.

“It’s the same thing with wine. You can go buy a $7 bottle, open it up and drink it and you’re getting 50 percent of what that wine has to offer. How much is it worth to you to get the most out of a wine – to be a wine snob?”

A JOURNEY BEGINS To understand Goolsby’s fascination with wine collecting requires a look back at where it first began and how a career move to a city that is ideal for the pursuit accelerated the love affair.

Armed with a PhD in marketing, he took a job at the University of South Florida in 1990. He met a faculty member at the Tampa

university who was a wine collector and who had “an abundance of fine burgundies” and shared some of the nuances of how to appreciate one of the world’s oldest manufactured beverages.

In 2001, Goolsby moved from USF to Loyola University in the heart of New Orleans and the passion for wine collecting took flight.

“When I went to New Orleans, I really got into it there,” Goolsby says. “Friends of mine had cellars with 5,000 bottles of wine and each one was worth a lot of money because they were 10 to 15 years old. It was like I had been dropped into heaven.

“We had a wine group that met every weekend where everybody would bring a bottle in a brown paper sack and you would guess what it was. That’s how you learn. When you do that every Saturday for 15 years, you get pretty good at it.”

Goolsby pegged New Orleans as the perfect place for a relatively new collector to evolve for a lot of reasons, most notable among them the food and drink industry for which the Crescent City is famous, and the availability of what he deemed the best wine in the world.

“The best wine in the world is French and anybody who argues that just has a chip on their shoulder,” says Goolsby.

Why is that? Goolsby explains that French wineries produce OCTOBER 2018 • thelubbockmagazine.com • Lubbock Magazine

35

GOOLSBY HAS AGED THIS PENFOLDS SINCE 1999.

I would love “ to see Lubbock become a place for collectors.

– Jerry Goolsby

”

the purest wine because they are not allowed to apply herbicides or pesticides or affect in any way how grapes grow. Likewise, he describes the soil the grapes are grown in as the best ground on earth for the fruit.

“New Orleans, because of its ties to the French, gets better access to hard-to-get wines than any place on Earth,” he says. “In New Orleans, I could drink fabulous French wine that you would have a very hard time buying in Lubbock, Texas.”

A TASTY RE-START AND RELOCATION STRATEGY That fertile market in New Orleans, coupled with Goolsby’s evolving passion, inspired him to leap into the wine collecting world soon after he moved to Louisiana.

He had accumulated a nice selection of bottles and built a wine cellar in his home by late August of 2005 when Mother Nature redirected his plans – along with hundreds of thousands of others.

When Hurricane Katrina devastated New Orleans, electricity at Goolsby’s home was knocked out and stayed that way for three months. As soon as he realized the product in his wine

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Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

cellar wasn’t going to be sustainable, Goolsby transitioned from a collector to more of a consumer.

“Once I knew we had lost the cellar and the wine was compromised, I began to drink the bottles as fast as I could and shared them with whoever would stop by,” Goolsby chuckles. “I was very popular for a while.”

When life began to get back to normal in New Orleans, Goolsby started a new collection and by 2015 when he retired from Loyola, he had around 2,500 bottles.

Then it was time to move again. And getting that much fine wine from Point A to Point B when there are 850 miles between them presents a unique set of challenges.

But Goolsby, who bought a house in Lubbock specifically based on the ability to add a wine cellar, made sure his new home was ready here, and then calculated the right time to map out the journey.

“If a bottle of red wine ever goes above 90 (degrees), it’s done,” he says. “So you have to make sure the climate is right to move.

You rent a truck when it’s 56 degrees in New Orleans and 56

degrees in Lubbock, load them all up, and when the weather is just right, you drive all day and get here and unload.”

EAGER TO HELP ESTABLISH A NEW CULTURE With the trek complete and Goolsby’s collection safe in a new home, he began to test a theory he had hatched when he decided to move back to his hometown.

In place of the weekend brown-bag wine-tasting gettogethers he enjoyed in New Orleans, Goolsby hosts new friends once a week on Wednesdays.

Some are novices, some are evolving much like he did, some are climbing toward expert status.

“We’ve been doing it for 2 ½ years,” Goolsby says, a tinge of pride evident in his voice. “I serve five wines in brown paper sacks that I take out of my cellar, and the friends I invite are really good at it.”

Goolsby facilitated that process.

His collection is mostly French wine, with a smattering of Italian, Australian and Spanish varieties mixed in.

When he got settled back in his home state, Goolsby made sure to integrate some American-made wines in as well – two shelves are dedicated to those.

Many of the local wineries produce their wine using sangiovese grapes, which are a prominent ingredient in Italian varietals.

“Sometimes I get some sangiovese and put it in the bags, and my friends would taste it and say it was the best Italian wine they had ever tasted,” Goolsby laughs.

“When it came time for the reveal, I told them they were actually drinking ‘Chateau Bubba.’ They couldn’t believe it.

That’s what makes this fun.”

Though Goolsby isn’t sure how many serious wine collectors there are in Lubbock, he doesn’t hesitate to say he sees his hometown as a place that is perfect for cellars and collectors.

There are hurdles to overcome, the toughest being a set of Texas state laws that make shipping wine directly to consumers internationally and even from out-of-state tricky and often prohibitive.

The wines that are shipped into the Lone Star State often wind up in the large markets of Dallas and Houston and as Goolsby surmises, “why would they want to send what they can get to Lubbock?”

Still, Goolsby is a staunch believer that the Hub City can become a popular place for collectors, especially with the wine industry’s steady growth in West Texas.

Applying a similar, yet opposite, theory to the soil in West Texas, the climate, and ability to regulate how water is introduced to the growth of grapes is what sets this region apart from others.

California is also famous for its fertile vineyards, but Goolsby notes that he has seen reports that “100 percent of the grape crops (in California) are treated” with some type of herbicide.

“I would love to see Lubbock become a place for collectors,” he says. “There are plenty of people here who have the means to be collectors. We just need to develop more of an infrastructure, and I and would love to see that develop.

“In order for people in Lubbock to truly appreciate wine, there is going to have to be an incredible education process and that takes some time. I really believe people here want to learn and enjoy. I’d love to see that.” L

THE WINE CELLAR IS BUILT ONTO THE OUTSIDE OF GOOLSBY’S HOUSE AND USES AN AIR COOLING UNIT MADE SPECIFICALLY FOR WINE CELLARS.

OCTOBER 2018 • thelubbockmagazine.com • Lubbock Magazine

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JEFF GILLIAM

806.559.7384 www.JeffSellsLubbock.com jgilliam@westmarkrealtors.com “It has been such a wonderful experience working with Jeff. He is professional, efficient, trust-worthy, and hard working. The quality of service you get with Jeff is exceptional! He is the only person I trust with my real estate needs!”

Specialty: Residential, Corporate Relocation, New Construction, Frenship Independent School District Education and Designations: Bachelor of Science in Human Development and Family Studies from Texas Tech University; Sellers Representation Specialist Memberships: Frenship Booster Club Greatest Professional Achievement: WestMark Realtor of the Year 2017 Why you chose a real estate career: Flexibility in schedule to invest time with my family and assist a variety of clients.

Approach to client service: Steady Communication + Strategic Marketing = Stellar Results

6208 CR 1430 | $1,950,000 6/5.5/5 | 7391 sqft | Llano Estates Contact Trish McClure 806.368.2201

JULIANNE STEPHENS ROBINETT 806.535.7520 jrobinett@westmarkrealtors.com

“Julianne has shown a great deal of knowledge about real estate.

She went above and beyond to help me find a house. As a first time homebuyer, I had many concerns and questions; however, Julianne made it so easy for me to go through this process. She is great!”

Specialty: Buyers and Sellers, Especially “first-timers.” By providing a series of individualized “Next Steps” information to all my clients, I help them be prepared and informed as they progress through the buying/selling process.

Education and Designations: Bachelor’s degree in Marketing and Master’s degree in Personal Financial Planning from Texas Tech University; Richmond University in London, England: Studied Internet Marketing; Graduate Real Estate Institute: GRI designation Memberships: Lubbock Chamber of Commerce, Lubbock Association of Realtors, Texas Association of Realtors, National Association of Realtors, Ambassador’s Committee Greatest Professional Achievement: I don’t believe I have one, single “Great Achievement” in my professional career. Every opportunity I have had to help people find a place to call home is an amazing achievement. I love experiencing the excitement of working with first time buyers or helping sellers transition from one stage of life to another. Being able to assist clients in these big moments is a blessing and I am very grateful.

Why you chose a real estate career: I didn’t choose the Realtor life, it chose me. But in all honesty, it is what I love to do!

Approach to client service: I am dedicated to providing my clients with knowledgeable and quality service. Buying and selling a home can be an overwhelming, life-changing event. My goal is to be proactive and use my skills to ensure buyers and sellers experience smooth, stress-free transactions.

W E S T M A R K R E A LT O R S . C O M

|

806.794.6000

|

3217 19th Street | $850,000 4/4.5/2 | 5716 sqft | Sunset Place Contact Susan Shakespeare 806.778.4436

6116 89th Street | $690,000 5/4/3 | 4551 sqft | The Trails Contact The Cofer Team 806.370.3006

4105 84th Street • Lubbock, TX

LARYEN STAMMER

806.831.9837 lstammer@westmarkrealtors.com “He was a wonderful real estate agent to work with. At our first meeting, he was prepared with thoughts about pricing. He helped us out to get the house ready for sale with ideas and name of people he recommended to help out. When it came time to put the house on the market, he was willing to be the first person called and was quick and available with responses between us and the buyers. He navigated the negotiation expertly.”

7209 76th Street | $469,000 4/3+/3 | 3926 sqft | Papalote South Contact Rania Zeitouni 806.928.8929

7301 Kewanee Avenue | $265,000 4/3/2 | 2293 sqft | Bacon Crest Contact Jeff Gilliam 806.559.7384

Specialty: Residential. I really enjoy working with and helping buyers. I enjoy the excitement and energy they have when looking for the perfect home.

Education: Bachelor of Communication from University of Northern Colorado Memberships: Live Oak Community Church, WestMark President’s Council Greatest Professional Achievement: Early in my career, I had the opportunity to help a lady who had been going through a lot of things personally. She needed to sell her home and feared that she would have to negotiate with the bank to do a short sale (owed more than value of home). After meeting with her I felt like her home would be able to bring enough money that she could sell the home and have enough left to pay her taxes and even some liens on the property.

Her house went under contract in about 18 hours, and she didn’t have to bring any money to closing. I was so happy to be able to help someone out who had gone through so much.

Why you chose a real estate career: I am an outgoing person and enjoy interacting with people every day. I also enjoy a challenge and problem solving. I put people first, that’s also very important to me.

Approach to client service: I try to approach everything I do in life the same. Treat people the way you would like to be treated. Be honest and fair in everything and don’t lie, steal or cheat. If you follow these words you will always be able to hold your head high.

JAMIE & DENISE COFER THE COFER TEAM 806.370.3006 jdcofer@westmarkrealtors.com

“The Cofer Team is a force to be reckoned with. Jamie and Denise are both driven to serve their clients well. Jamie’s energy and Denise’s organizational skills make their listings stellar.”

5227 71st Street | $189,900 3/2/2 | 2121 sqft | South Acres Contact Laryen Stammer 806.831.9837

Specialty: Residential Education and/or designations: We received our undergraduate and master’s degrees from Texas Tech University. We met in college and have been married for 27 years.

Greatest Professional Achievement: Denise was an educator for 18 years touching the lives of almost 500 children. Her attention to detail, organization and working with others perfectly translates to real estate. Jamie purchased Souper Salad 10 years ago leading it to become “The Best of the West” and “Best of Lubbock”.

Why you chose a real estate career: Real Estate is a dynamic and challenging career ripe with opportunities to help individuals and families achieve one of the best things in life…a home! Being married for 27 years, we have learned, nothing is better than working together!

Approach to client service: We are here to humbly serve. We want what is best for you, our client. No one will work harder… putting all our energy to help you achieve your dreams.

The WestMark Companies is a family of real estate professionals, offering the highest level of service which is the foundation of our success and our continued promise to you.

Stay up-to-date with features, photo galleries and more at thelubbockmagazine.com.

Subscribe: Email circulation@lubbockonline.com or call 766.8844 to receive Lubbock Magazine by mail.

Watch our Facebook page for a chance to win a gift card from West Crust Pizza!

PHOTO BY SHANNON RICHARDSON

Eat Drink

WEST CRUST

S

tep into West Crust’s bright, beach-themed dining area and experience friendly service and fresh, delicious artisan pizza.

West Crust creates its inventive pizzas fresh to order, with gluten-free options available on every pizza. The award-winning Hill Country pizza is topped with bacon, glazed pecans, red onions, mozzarella and feta on an olive-oil drizzled crust, giving it a nice sweet and salty crunch.

Check the pizzeria’s Facebook page for the deal of the day, with discounts given to students, military personnel, and followers that can recite a passphrase that is posted every Thursday.

6012 82nd St., 771.9378, westcrust.com Open Monday through Thursday, 11 a.m.-9 p.m.; Friday, 11 a.m.-10 p.m.; Saturday, 10 a.m.-10 p.m.

PRICING GUIDE $ most entrees less than $10 $$ most entrees $11 to $20 $$$ most entrees more than $21

NEW New to Eat Drink UPDATE

Updated entry

THE EAT DRINK RESTAURANT GUIDE IS A READER SERVICE COMPILED BY THE LUBBOCK MAGAZINE EDITORIAL STAFF. THE MAGAZINE DOES NOT ACCEPT ADVERTISING OR OTHER COMPENSATION IN EXCHANGE FOR A LISTING. THE GUIDE IS UPDATED REGULARLY. TO CORRECT A LISTING OR RECOMMEND A RESTAURANT FOR CONSIDERATION, CONTACT THE EDITOR AT MMCAFFREY@LUBBOCKONLINE.COM.

OCTOBER 2018 • thelubbockmagazine.com • Lubbock Magazine

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RESTAURANT GUIDE 50TH ST. CABOOSE Fuel up on Mexican-American food after hours of fun arcade fun. Daily lunch, appetizer, and kid’s discounts abound. 5027 50th St., 796.2240, cabooseonline.com $ 50 YARD LINE STEAKHOUSE A Lubbock mainstay for more than 50 years, the steakhouse offers aged steaks, seafood, and burgers in its football-themed dining areas.

2549 S. Loop 289, 745.3991, 50-yardline.com $$ ADOLPH’S GRILL & BAR Fill up on burgers and bar-bites before trying out your vocal skills during karaoke every evening.

5131 Aberdeen Ave., 785.2030, adolphsgrillandbar.com $ ALBARRAN’S MEXICAN BAR & GRILL There’s plenty of room to unwind in Albarran’s expansive indoor and outdoor dining areas. A cold margarita is the perfect complement to popular fish tacos or steaming fajitas. 7722 Milwaukee Ave., 771.2869, albarrans.com $$ ALOHA BBQ GRILL Loaded plates of sweet Hawaiianstyle entrees and barbecue will ensure a to-go box. Be prepared to wait, as the food is made to order. 9810 Indiana Ave. Suite 800, 771.9405 $ AMIGOS MEXICAN RESTAURANT Stand-outs at this small, casual eatery are the all-you-can-eat menudo and barbacoa burritos. 5001 34th St., 795.9552 $ ANNA’S MEXICAN RESTAURANT It’s Tex-Mex heaven inside Anna’s bright and cheerful dining room.

Start with fresh guacamole and move on to a generously portioned combination plate. 6909 Indiana Ave., 771.8783 $ APPLE TREE CAFE & BAKERY This local favorite impresses with home-style breakfasts, fresh sandwiches, and plenty of baked goods to satisfy your sweet tooth.

3501 50th St., 799.7715, appletreelbk.com $

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ARANDAS TAQUERIA Specializing in Jalisco-style Mexican food, Arandas serves breakfast, lunch and dinner from an ample menu.

Use the convenient drive-thru for tasty food on the go. 4001 34th St., 687.1939 $ BEIJING HOUSE RESTAURANT Specializing in Mongolian barbecue and Chinese fare, Beijing’s daily lunch specials and dinner entrees are easy on your wallet. 3605 50th St., 793.9593 $ BIG E’S BARBEQUE This late-night haunt in The Depot District serves take-and-eat barbecue, specifically meat burritos with pork, sausage, chicken or brisket, and your choice of condiments.

1802 Buddy Holly Ave., 441.6703 $ BIGHAM’S SMOKEHOUSE Open for 40 years, Bigham’s serves its West Texas-style barbecue from two small, straightforward locations.

3312 82nd St., 797.9241/ 4302 19th St., 793.6880, bighamsbbq.net $ THE BISTRO BY RAIN From the owners of Rain Uptown, The Bistro serves coffee, breakfast and lunch items out of a cozy storefront, which also offers a sheltered patio area. 9816 Slide Road, Suite 101, 368.7740 $ BLUE SKY TEXAS Blue Sky’s burgers and homemade fries are the perfect companions to a Lone Star Beer or an Oreo shake. Be prepared to share the one-size-feedsa-lot cheese fries. 4416 98th St., 368.7591/3216 Fourth St., 368.0750, blueskytexas.com $ BONUS BURGERS This cash-only eatery’s claim to fame is its classic soda fountain shop-style greasy burgers and fries. Save room for a thick and creamy shake.

2312 50th St., 795.7400 $ BRYAN’S STEAKS A traditional buffet-style steakhouse, Bryan’s offers steaks cooked to order with self-serve salads, sides and soft-serve ice cream. 1212 50th St., 744.5491 $$ BUNS OVER TEXAS If you’ve ever been to Buns, then you know “Your buns are up,” means dinner’s ready. The made-to-order

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

burgers will fill you up fast. Pair one with some of the best cheese fries around, and wet your whistle with the refreshing ice tea. 3402 73rd St., 793.0012, bunsovertexas.com $ BURRITO TOWER Housed in a bright gold building, this small Mexican joint serves breakfast starting at 7 a.m. and lunch until 2 p.m. We’re hooked on the migas rancheros and gorditas. 3001 34th St., 791.5813 $ CAFE J Enjoy elegant ambience surrounded by original artwork. Menus change with the seasons and each entree is carefully prepared with a wine pairing in mind. 2605 19th St., 743.5400, cafejlubbock.com $$$ CAPITAL PIZZA Don’t let Capitol’s nondescript storefront fool you. Quality ingredients, creative specialty pizzas, and hundreds of craft beers certainly impressed us.

2705 26th St., 368.3603, capitalpizzalubbock.com $$ CAPROCK CAFE A Lubbock favorite, CapRock is the perfect place to hang out and watch the game – with a burger in one hand and an ice-cold beer in the other, of course! 3405 34th St., 784.0300/5217 82nd St., Space 109, 771.2233, caprockcafe.com $-$$ CHIMY’S CERVECERIA If a margarita is in order, this is the spot. Plenty of Tex-Mex staples and margarita flavors and a lively outdoor patio make this a great place to spend an evening.

2417 Broadway St., 763.7369 $ CHIPS SPORTS BAR & GRILL The simple menu at Chips contains standard sports bar fare: pub-style appetizers, burgers and sandwiches.

Fill up on your favorites while you watch the game or play a game of pool. 5166 69th St., 794.1944, chipssportsbar.com $ CHOOCHAI THAI CUISINE The small, unassuming building hides a treasure trove of authentic Thai offerings. Try the labb nau or pad see ew. “Spicy” means spicy here, so be warned. 2330 19th St., 747.1767 $ CHOPPED & SLICED BBQ Chopped & Sliced has all the bases covered: premium barbecue and all the fixings, friendly service, delicious cobbler, catering and a food truck.

We’re big fans. 3501 50th St., Suite 110, 317.1920, choppedandsliced.com $$ CHRISTAKIS BURGERS When you’re craving a burger, this is your spot. A favorite among in-theknow locals, Christakis serves jumbosized and regular burgers with a variety of topping combinations. Try the namesake burger with pastrami and cheese for messy but delicious meal. 1111 34th St., 744.6833 $ COCINA DE LA SIRENA Located in the historic Cactus Alley courtyard, La Sirena serves modern Latin American food in a cozy dining room. The menu changes regularly to accommodate local produce, but it’s a delight no matter the season. 2610 Salem Ave., 368.7960, lasirenacocina.com $$$ COOK’S GARAGE Tuck in to Texas-style comfort food surrounded by classic cars and memorabilia. You can’t miss with the wings, burgers or nachos.

11002 Highway 87, 893.2491, cooksgarage.com $$ THE CRAFTHOUSE GASTROPUB Experience quality eats at this casual pub. Choose something from the Bites, Small or Large menus depending on your appetite. We’re taken with the dumplin’s and house Canadian bacon. 3131 34th St., 687.1466, crafthousepub.com $$ CRUSTY’S WOOD FIRED PIZZA Started as a food truck in 2010, Crusty’s now also has a brick-andmortar location that serves the same mouth-watering pizza. Customers love the green chile chicken and margherita pizzas, but there are also build-your-options for picky eaters.

1636 13th St., 438.8887, crustyslbk.com $ DIMBA’S CHICKEN & SEAFOOD Can you ever have enough fried chicken or catfish? We don’t think so. Especially when it’s fresh, cooked to order, and surrounded by french fries. Good thing there’s an all-youcan-eat option for dine-in, and “messo-catfish” for drive-thru or carry-out.

5010 Quaker Ave., 799.0830/ 421 Frankford Ave., 281.1681 $ DION’S This Southwestern chain offers pizza, salads, and subway sandwiches in a relaxed, casual

atmosphere. 2721 82nd St., 745.1010/ 6410 82nd St., 747.4800, dions.com $ DURANGO’S RESTAURANT In business since 2002, familyowned Durango’s specializes in traditional Tex-Mex fare, with customer favorites like enchiladas, queso and breakfast burritos.

5004 Frankford Ave., Suite 100, 687.7926, durangoslubbock.com $ E&J SMOKEHOUSE AND GRILL Nestled in Escondido Canyon, E&J is open for lunch and dinner, Tuesday through Saturday. Dine on plenty of barbecue and Texas-style sides and desserts at this little oasis.

701 Regis St., 762.6201 $$-$$$ EAST MOON ASIAN BISTRO East Moon specializes in Pan-Asian food, with a focus on Thai dishes, sushi, noodles and curries. Regulars love the affordable lunch specials and quick delivery service.

5028 50th St., 712.8888, lubbockeastmoon.com $

FLIPPERS TAVERN This colorful little hole-in-the-wall specializes in brats with all the fixings. Try the Pile Driver for a cheese and chili fix. 1406 Avenue Q, 701.5130 $ THE FUNKY DOOR BISTRO & WINE ROOM With everything from mac ‘n cheese to fondue, lobster to steak, and more than 800 wine labels, The Funky Door is a divine place to linger.

6801 Milwaukee Ave., 687.0505, thefunkydoor.com $$-$$$ FUZZY’S TACO SHOP Options are endless at Fuzzy’s with everything from a variety of Bajastyle tacos to enchilada plates, oversized salads, tamales, and breakfast all day, every day. 10101 Slide Road, 797.8226/2102 Broadway Ave., 740.8226, fuzzystacoshop.com $ GARCIA’S MEXICAN RESTAURANT Garcia’s is known for its affordable food and on-point margaritas. Feast on the buffet for weekend brunch.

5604 Slide Road, Suite 100, 792.0097 $

EDDIE’S BBQ Eddie’s is true West Texas kitsch.

The historic lunch-only eatery offers authentic Texas-style barbecue and some of the tastiest Frito pie around.

1324 E. 50th St., 747.3736 $$

THE GAS LIGHT Relax with a handcrafted cocktail and one of the shareable plates while you listen to live music in the lounge.

5212 57th St., Suite 100, 785.1720, thegaslight.net $$

THE EGG & I Open daily for breakfast and lunch, this diner-style chain serves homestyle breakfasts, specialty juices, and soup and salad. 1910 Quaker Ave., 687.3447, theeggandirestaurants .com $$

GATOR’S BAYOU CAJUN GRILL & BAR Gator’s Bayou’s fun atmosphere and extensive food and drink menus ensure that you’ll enjoy your experience. Fans of Gator’s enjoy the Sunday brunch and sheltered patio.

5217 98th St., 698.6900, gatersbayou.com $$

ESTRELLA’S MEXICAN RESTAURANT Estrella’s dishes up Tex-Mex and breakfast items, with daily specials and steaming bowls of caldo and menudo all day. 1905 50th St., 744.6674 $ FARM TO FORK GASTRO KITCHEN Serving farm fresh food, Farm to Fork’s creative presentation and gourmet offerings feature locally produced produce and meats. The seasonal menu changes often, with a variety of entrees, small plates and brunch on Sunday. The eatery is by reservation only, so plan accordingly.

8310 E. FM 3523, 829.2564, f2fgastrokitchen.com $$

GEORGE’S CAFE The cafe serves breakfast all day, every day, with daily specials that are sure to please. You’ll find friendly service and Texas-style comfort food at George’s. 5407 Fourth St., 795.6000, georgescafelbk.com $ GILBERT’S BAR & GRILL With its Tech-themed dining room and generous patio, Gilbert’s is the perfect place to hang out and enjoy a home-style meal.

Enjoy family-style Chinese food on Saturday nights and brunch on Sundays. 2608 Salem Ave., 795.8791, gilbertslubbock.com $$

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RESTAURANT GUIDE GIORGIO’S PIZZA Giorgio’s longstanding downtown location offers counter service and some of the city’s most beloved pizza by the slice, calzones, pasta, and daily lunch specials.

1018 Broadway St., 765.9330, giorgiospizzalubbock.com $ HEALTHY ESSENTIALS Part nutrition shop, part cafe, Healthy Essentials serves low-calorie breakfast and lunch items, coffee and smoothies. 8008 Abbeville Ave., 771.5959, healthytastegreat.com $ HOLLY HOP ICE CREAM SHOPPE This charming, old-fashion ice cream and soda shop also serves pizza, hot dogs and sandwiches for lunch and dinner. 3404 34th St., 792.2756 $ THE HONEYCOMB PIE SHOPPE #2 If you can make it past the pie case, there are plenty of sandwiches, soups and salads for a filling lunch.

3833 50th St., Suite 3, 701.4133 $ HUB CITY WINGS Offering more than just wings, Hub City also cooks up burgers, hot dogs, chicken strips and more. 1902 34th St., 687.3332, hubcitylubbock.com $ INDIA PALACE RESTAURANT A little aging gem, you’ll find cookedto-order Indian standbys like naan, samosas, masala and mango lassi.

Be prepared to wait, but the food is worth every minute. 3021 34th St., Suite A, 799.6772 $ ITALIAN GARDEN Traditional Italian fare at this BYOB restaurant downtown. A variety of pasta, pizza and subs ensure a hefty carb fix. 1215 Avenue J, 771.2212, italiangardenlubbock.com $$ IT’S GREEK TO ME You’re in for a unique experience at this Greek and American food restaurant. You can’t go wrong with the falafel, gyro and sweet baklava.

7006 University Ave., 792.1949, itisgreektomelubbocktexas.com $ J&B COFFEE CO. Generously portioned sandwiches, baked goods and specialty desserts make the perfect complement for freshly roasted coffee or flavored tea.

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2701 26th St., 796.1114/3334 66th St., 799.1996, jandbcoffeeco.com $ JAZZ, A LOUISIANA KITCHEN A national chain, Jazz serves New Orleans-style classics and features nightly live music. 3703 19th St., 799.2124, jazzkitchen.com $$ JIMENEZ BAKERY & RESTAURANT Jimenez has offered traditional Mexican baked goods to the Lubbock area since 1969. Breakfast items lean toward Texas-style comfort food, while lunch and dinner focus on more traditional items. Don’t leave without trying something from the bakery. 1217 Crickets Ave., 744.2685, jimenezbakeryandrestaurant.com $ JOSIE’S AUTHENTIC MEXICAN KITCHEN Josie’s three Lubbock locations serve a variety of fresh, handmade burritos for walk-up, dine-in and drive-thru service. Breakfast burritos are the most popular, but the Big Mama is a sure bet any time of day.

3312 Avenue Q, 744.8075/ 5101 Aberdeen Ave., 793.7752/ 6606 19th St., 793.1921 $ KING STREET PUB Nestled in a strip mall on Indiana, King Street Pub’s stark exterior holds a surprisingly charming Victorian English tea room meets traditional pub-themed restaurant. Inventive cuisine and a cozy atmosphere will keep you going back for more.

8004 Indiana Ave., Suite B18, 993.1010, kingstreetpub.com $$ LA DIOSA CELLARS From the funky decor to the perfectly prepared tapas to the extensive wine list, La Diosa promises a top-notch experience. 901 17th St., 744.3600, ladiosacellars.com $$ LAS BRISAS SOUTHWEST STEAKHOUSE Elegant Southwestern-style fare awaits at Las Brisas. Feast on a 24-ounce bone-in rib-eye paired with the perfect craft cocktail or a selection from the wine list.

4701 112th St., 687.6050, las-brisas.com $$$ LEAL’S TAMALE FACTORY AND MORE Leal’s serves dishes that blend the traditional flavors of Mexico with a

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few twists that will delight you.

6205 19th St., 780.5325, lealstamalefactory.com $$ LEE’S CAFE You’ll need to loosen your belt at Lee’s. Irresistible plates brimming with classic comfort food make choosing one item a challenge. We’re hooked on the meat loaf and pork chops. Finish your meal with a bowl of banana pudding. 1101 Main St., 368.8537, leescafelubbock.com $$ LILLIE’S PLACE Lillie’s affordable Mexican food and breakfast all day are made even better by great customer service and special attention for pups in the drivethru. 6313 19th St., 701.5206 $ LISA WEST’S DOUBLE NICKEL STEAK HOUSE Voted one of the top 10 best steak houses in Texas, the Double Nickel specializes in traditional steak-house fare. While beef rules the menu, you’ll find plenty of chicken, seafood and salads to delight the pickiest eater. 5405 Slide Road, 792.0055, doublenickelsteakhouse.com $$$ LITE BITE MEDITERRANEAN CAFE This simple Mediterranean diner also has a specialty market and deli on site. Customer favorites include the fresh gyros, baklava, and hummus.

Order online for quick pick-up or delivery. 3624 50th St., 318.4533 $ LOCAL BAR AND GRILL Located close to the Texas Tech campus, Local’s bar menu includes pizza, burgers, street-style tacos, and shareable pub grub. Fill up on Big as Your Face nachos topped with white queso, chorizo, chili and jalapeños.

2420 Broadway St., 368.5127 $ LONE STAR OYSTER BAR A Lubbock staple for more than 30 years, Lone Star serves shrimp and oysters, and burgers and bar food. Listen to live music on the patio or watch the game on the big screens inside the restaurant. 5116 58th St., 797.3773 $$ LOS TACOS This hole-in-the-wall joint serves authentic Mexican food with a focus on tacos. Try a variety to find your new favorite. 3501 Avenue A, 771.0836 $ LUBBOCK’S BREAKFAST HOUSE & GRILL Serving breakfast daily from 6 a.m. to 2 p.m., the Breakfast House also

serves lunch, and dinner until 10 p.m.

A huge menu means you can go back again and again to discover a new taste treat. 7006 University Ave., 687.8912/2422 19th St., 701.5351, lubbockbreakfasthouse.com $ MAMA JOSIE’S KITCHEN A staggering amount of burritos for breakfast or lunch means making a decision will be difficult.

Multiple locations help satisfy those pesky cravings for Tex-Mex. 5719 66th St., 741.0588/ 212 University Ave., 747.8546/ 318 N. University Ave., 744.6268 $ MAMARITA’S BORDER CAFE MamaRita’s fast casual Tex-Mex is a regular Best of Lubbock winner. In business since 1989, locals love the salsa bar, margarita’s, and affordable daily specials. 6602 Slide Road, 794.4778, mamaritaslubbock.com $ MANARA CAFE Family-owned and -operated, Manara serves authentic Mediterranean cuisine. Customers love the swarma and gyro sandwiches and saffron rice.

2623 34th St., 701.4190 $$ MI TACO VILLAGE This humble eatery offers dine-in or carry-out, with live music on weekends. In business since 1975, the family-owned restaurant serves fresh and delicious Tex-Mex. The chile rellenos are renowned. 220 Regis St., 747.9700 $ MI PUEBLO MEXICAN RESTAURANT This hidden gem is known for fresh, affordable Tex-Mex food. If you’re on the go you can’t miss with the quick and delicious burritos. 1308 50th St., 368.8718 $ MISS ANN’S CLASSIC DINER A true Lubbock classic, Miss Ann’s serves burgers, hot dogs, boxed meals, and ice cream. (Save room for a malt!) 3218 34th St., 792.2729 $ MONTELONGO’S MEXICAN RESTAURANT Dine in, takeout, or catering – Montelongo’s has you covered.

Locals love the enchiladas and carne asada. 3021 Clovis Road, 762.3068, montelongosrestaurant.com $ NEWK’S EATERY Nick’s Sports Grill & Lounge With two locations in town – one beside the Overton – Nick’s specializes in sports bar fare like

burgers, nachos, wings and pizza.

Don’t miss the expansive Happy Hour during the week from 11 a.m.7 p.m. 9806 Quaker Ave., 794.6425/ 2323 Mac Davis Lane, 747.6425, nickssportsgrill.com $ NORA’S MEXICAN FOOD RESTAURANT A simple menu filled with Tex-Mex food is also easy on your wallet. Grab a package of fresh tortillas to go.

4102 34th St., 771.2047 $ THE OFFICE GRILL AND SPORTS BAR Known for great live country music, The Office offers all-day Happy Hour and a simple menu with grill items like sandwiches and burgers. 5004 Frankford Ave., Suite 900, 687.6242, theofficegrillandsportsbar.com $ O’HANA JAPANESE STEAKHOUSE & SUSHI BAR Choose from hibachi service or fresh sushi when you dine at O’hana.

Reservations are suggested for busy weekend evenings. 5510 Fourth St., Suite 100, 792.0144/ 5217 82nd St., 783.8298 $$ ORLANDO’S ITALIAN RESTAURANT Generous portions of Italian mainstays dominate Orlando’s menu, with a southwestern influence peppered throughout. Customers rave about the potato and green chile soup, burgers, and all-you-can-eat spaghetti and meatballs.

6951 Indiana Ave., 797.8646/ 2402 Avenue Q, 747.5998, orlandos.com $$ PANCAKE HOUSE This cozy diner fills up fast, so expect a wait time. Enjoy home-style breakfast until 2:30 p.m. daily, with lunch items available after 11 a.m.

510 Avenue Q, 765.8506 $ THE PECAN GRILL Located inside the Overton Hotel & Conference Center, The Pecan Grill serves upscale breakfast, lunch and dinner. We’re fans of the deconstructed lasagna and roasted quail. 2322 Mac Davis Lane, 776.7010, overtonhotel.com $$$ PICANTES Known for its family atmosphere and fast, affordable Mexican food, Picantes has been serving its straightforward food to hungry locals for years. You can’t go wrong

with one of the daily specials.

3814 34th St., 793.8304 $$

2522 Marsha Sharp Fwy., 368.0751, rooflubbock.com $

PICOSO’S MEXICAN KITCHEN This much-anticipated restaurant was founded by members of the Leal’s family. The eatery serves rustic modern Mexican food with a focus on street-style tacos and classics like enchiladas, chile relleno, tacos and quesadillas. 7611 Milwaukee Ave., 445.9560, picososmexicankitchen. com $$

RAIN CAFE Serving breakfast, lunch and dinner every day, with brunch on weekends, Rain offers simple American cuisine that leans toward comfort food.

2708 50th St., 785.5800 $

PINKIE’S BARBECUE In business since 1962, Pinkie’s specializes in brisket, pork ribs, ham, and sausage with all the fixings. 4704 Fourth St., 687.0795, pinkiesbarbecue.com $ PITA PIT Create your own pita sandwich at the Pita Pit. With a focus on healthy ingredients, you can dine guilt-free for lunch or dinner. 5707 Fourth St., Suite 4, 687.7482, pitapitusa.com $ PLATFORM RESTAURANT This downtown eatery caters to the lunch crowd by featuring gourmet salads, sandwiches and soups that utilize fresh seasonal produce and house-smoked meats. 1212 Avenue K, 762.1088, platformlbk.com $$ POTBELLY SANDWICH SHOP Potbelly has it all – sandwiches (hot or cold), salads, macaroni-andcheese, soup, chips, cookies, shakes and smoothies – plenty of options to keep you going back for more.

2402 Ninth St., 747.5667/ 6616 Milwaukee Ave., Suite 900, 687.4635, potbelly.com $ QDOBA MEXICAN GRILL Order customizable, build-your-own nachos, rice bowls, burritos and salads at this fast-casual chain. Each ingredient is prepared in-house with everything made fresh to order.

5017 Milwaukee Ave., Suite 300, 771.2411, qdoba.com $ RAIDER BURRITO Serving breakfast, lunch and dinner, Raider Burrito caters to those pesky Tex-Mex cravings. Locals love the street-style tacos and breakfast burritos. 2102 19th St., 771.1178 $ RAIDER PARK GRILL This Tech-themed bar and grill aims to give its guests a leisurely place to enjoy the big game. Keep up with daily specials and menu changes on the grill’s Facebook page.

RASPADOS COLIMAS The photos on Raspados’ Facebook page will instantly draw you in and make your mouth water. Huge fruit drinks, cheesy cups full of Mexican corn, and overflowing taco plates look particularly tempting.

2203 Clovis Road, 474.4429 $ REJAVANATE COFFEE BAR Order coffee and something off the breakfast menu for a great start to the day. Open at 6 a.m. for early risers, the coffee bar also offers lunch items and baked goods. 6524 Slide Road, 776.6727, mycardinalsportscenter. com/rejavanate $ RICHARD RAWLINGS’ GARAGE ICEHOUSE AND GRILl The Garage serves American classics with a twist. Watch the game on one of the many bigscreen TVs, sample one of the 25 beers on the menu, and stay for great live music after your meal.

2522 Marsha Sharp Fwy., 368.0751, richardrawlingsgaragelubbock.com $$ ROYAL INDIAN CUISINE Feast on authentic Indian cuisine in a clean but quirky atmosphere. With a buffet for lunch and table service at dinner, popular stand-outs are the tikki masala, lamb biryani, and buttery naan. 3806 50th St., Suite 226, 993.0041 $ SALTGRASS STEAK HOUSE Saltgrass has plenty of steaks to choose from and you can pair it with juicy Gulf shrimp or lump crab meat. Take our advice: Save room for the Two-Fork Cheesecake. Rich and creamy, it melts in your mouth.

6026 Marsha Sharp Fwy., 792.1004, saltgrass.com $$ THE SHACK BAR-B-Q The Shack serves its made-fresh-daily barbecue until the food runs out – which happens often, so go early.

2309 N. Frankford Ave., 747.1810 $$

SLIM CHICKENS From southern-style chicken wings and tenders to sandwiches and chicken and waffles, Slim Chickens will leave you full, satisfied and licking your fingers. 2405 19th St., 701.4535/5508 Fourth St., 780.6446/4509 98th St., 368.3723, slimchickens.com $ SMOKIN JOE’S Get your Tex-Mex fix at Smokin’ Joe’s. In-the-know locals favor the flavorful cheeseburgers and fruit waters. Head through the convenient drive-thru for a refreshing snow cone.

2001 Clovis Road, 749.5637/3331 34th St., 368.7394 /3416 82nd St., 993.5487 $ STELLA’S The perfect place to linger over an exquisite meal, Stella’s serves brunch, lunch and dinner in a warm and inviting atmosphere.

4646 50th St., 785.9299, stellaslubbock.us $$-$$$ SUGARBAKERS CAFE & BAKERY Open for breakfast and lunch, Sugarbakers offers light lunch fare, and can accommodate showers, birthday parties, and large groups.

Try the sawdust pie – you won’t regret it. 4601 S. Loop 289, Suite 1, 797.0794, sugarbakerscafe.net $ SUSAKI SUSHI STEAKHOUSE One thing is certain: You won’t run out of options at Susaki – although you might settle on a few favorite sushi rolls. If sushi’s not your thing, choose a traditional hibachi entree. 6301 82nd St., 794.8881, susakilubbock.com $$ THE TAILGATE SPORTS BAR & GRILL Hefty chicken-fried steak, barbecue plates, meatloaf, burgers, nachos and daily specials are on the menu at The Tailgate. Save room for the Mason jar strawberry shortcake.

417 Frankford Ave., 412.7330 $ TAQUERIA Y PANDADERIA GUADALAJARA This modest eatery serves authentic fare with fresh baked goods. We love the street tacos and fresh-made chicarrón, crackling hot from the fryer. 1925 19th St., 765.8321 $ TECH CAFE The Tech Cafe serves breakfast all day and offers plenty of Texas-style comfort food for hungry diners. With

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RESTAURANT GUIDE prices that are easy on your wallet, the ample menu has something for everyone. 4006 130th St., 701.5855/ 1524 50th St., 744.5990/ 11703 University Ave., 748.1999/ 2611 E. Slaton Road, 771.5048 $

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TEXAS BURRITO For breakfast on the go, Texas Burrito is the spot. Generous portions and affordable prices keep loyal diners going back for more.

2167 50th St., 744.7373 $ TIKKA SHACK INDIAN GRUB This modern chain caters to Indian food connoisseurs and beginners alike. The simple, build-your-own menu takes the confusion out of ordering. Create kabobs, wraps and bowls to your liking and try a traditional sweet to end your meal.

6620 Milwaukee Ave., Suite 100, 771.0960, tikkashack.com $ TOM & BINGO’S HICKORY PIT BAR-B-QUE In business since the 1950s, Tom & Bingo’s is a local staple. Feast on mesquite-smoked barbecue, sausage, burgers, and traditional sides. Grab a bottle of the famous barbecue sauce to go. 3006 34th St., 799.1514 $$ TWISTED ROOT BURGER CO. This trendy burger joint offers a gourmet twist to its generous halfpound burgers. Experiment with non-traditional toppings like goat cheese, thyme caramelized onions, smashed fries and even a vegetarian option. Chill out with a delicious spiked milk shake. 116 W. Loop 289, 797.0532, twistedrootburgerco. com $ UNCLE CHIEN’S CHINESE & THAI RESTAURANT This tiny drive-thru or dine-in restaurant serves affordable traditional Chinese and Thai food.

Expect friendly service and standard fare. 3004 34th St., 795.1148, unclechiens.com $ URBAN BRICKS PIZZA Fast, build-your-own pizzas from counter service enable guests to experiment with everything from the crust, sauce and drizzle to

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meat, cheese and vegetables.

7610 Milwaukee Ave., Suite 300, 993.7777, urbanbrickspizza.com $ THE WATERING WELL EATERY You can feel good about the offerings at The Watering Well.

Predominately made from organic ingredients, most menu items are Paleo- and Whole 30-friendly, and there are also plenty of gluten-free options. 6303 82nd St., 224.1130, thewateringwelleatery.com $$ WEST CRUST Exciting flavor profiles and craft drinks. What more could you ask for in an artisan pizza joint?

6012 82nd St., 771.9378, westcrust.com $$ THE WEST TABLE KITCHEN AND BAR The West family’s hip eatery inside the Pioneer Condos building downtown serves outstanding, creative food. The menu changes daily to accommodate seasonal foods, but we enjoyed the crab hushpuppy starter, hearty burger, and roasted beet salad on our last visit. 1204 Broadway St., Suite 103, 993.9378, thewesttable.com $$ WORLD OF BEER World of Beer features more than 500 global beers, craft beer on tap, and tavern-style food. Enjoy “Beerunch” on Sundays and lunch on lunch and dinner daily.

2910 W. Loop 289, 785.1386, worldofbeer.com $ YAMAGATA JAPANESE STEAKHOUSE Yamagata’s shabu shabu (hot pots) set it apart from other hibachistyle restaurants in town. Choose a variety of thinly sliced meats and vegetables to cook tableside. 5905 82nd St., Suite 104, 687.5620 $$ YELLOW HOUSE COFFEE On weekdays, Yellow House serves breakfast built on toast. Start your weekend with breakfast ingredients on fluffy buttermilk biscuits. And of course, there are plenty of specialty coffees to get that morning energy boost. 3017 34th St., 702.8997, yellowhousecoffee.com $

TEXAS WINE

TEXOIR 2017 CARIGNAN

T

exoir is a single varietal project that showcases the warm climate grape varieties that flourish in the Texas High Plains AVA. “Texoir” is a play on the French term terroir which essentially means “of this place” and is often used in the wine world to describe characteristics of a wine that reflects the natural environment of its origin (soil, climate, etc.). I chose Carignan for the inaugural release of Texoir for it’s clear reflection of West Texas.

The grape: Carignan, originally from Spain, was once the most widely planted grape variety in France and all around the Mediterranean region. Today, Carignan has found a home in the Texas High Plains growing region, where it thrives in the hot and arid conditions. Because it is a late-ripening grape, it usually escapes the frost and hail we often see in late spring when vines start to come out of dormancy and are most vulnerable as they start to flower.

While Carignan as a wine can vary from region and by producer, it is typically medium in weight with rich fruit and natural acidity (think Pinot Noir and Grenache), though it can also reach a full-bodied style in warmer climates where it can fully ripen.

Taste: Fleshy currant, plum and raspberry, underlined with beautiful herbal notes. Bright acidity cuts into a core of earth and spice box, with dusty tannins on the finish.

Pairs beautifully with grilled meats and game, and semiaged and aged cheese.

Varietal: 100 percent Carignan Region: Texas High Plains Vineyard: 53 percent, La Pradera Vineyard

47 percent, Lahey Vineyard Aging: 6 months in French neutral oak Production: 460 cases

MEET THE EXPERT: BO SALLING

PHOTO BY SHANNON RICHARDSON

For the past 25 years, Bo Salling has split his time as a singer/songwriter with a broad career as a wine professional in the West Texas region. He got his start in the industry during college in Lubbock, working at a local winery.

Years in distribution and sales led him to create again. Salling felt he could contribute to bringing Texas wine to the world stage. Starting in 2012, he produced 100 cases of dry rosé called Dead Flowers. His latest release, Texoir, showcases the single varietals that thrive here, such Mourvedre, Grenache or Roussanne, and with the 2017 inaugural release, Carignan. Like his music, Salling’s wines speak of their surroundings and experiences from vintage to vintage. L

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COOKING LESSONS

Here’s

the A

Dill

t restaurants like The Crafthouse Gastropub, located at 3131 34th St., a commitment to locally sourced ingredients means sometimes the restaurant ends up with vegetables that outlast their window of freshness. “You might not run through everything you need to before it starts to go bad,” says Jason Diehl, who owns the gastropub with his wife, Kate. That’s when the duo turns to forms of preservation, like pickling. “When you’re running a total scratch kitchen, you’re constantly looking at how to utilize everything you have,” he says.

Whether pickling through natural fermentation or through the vinegar-based, quick-pickling methods shared here, the process doesn’t just preserve foods. It also transforms the flavor. “It’s easy to change flavor profiles by using a different vinegar,” says Diehl. “The possibilities are endless. You can basically pickle anything.”

The “pickle jar,” a popular menu item at The Crafthouse, proves this point. It includes cucumbers, of course, plus assorted other vegetables like green beans, asparagus, cauliflower, okra, and sweet peppers. “Pretty much any vegetable we can get our hands on,” says Diehl. In this issue, he details his quick-pickling process.

PHOTOS BY SHANNON RICHARDSON

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QUICK SWEET PICKLING MIX 2 quarts hot water 4 cups apple cider vinegar 2 pounds, 12 ounces sugar 3 ounces kosher or pickling salt Fresh vegetables of choice Mix all ingredients together. Submerge washed vegetables in mixture, cover and place in refrigerator. Allow to sit overnight for best results.

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QUICK SPICY PICKLING MIX 9 cups white vinegar 9 cups water 6 tablespoons kosher or pickling salt 3 bay leaves 8 jalapeños, sliced 2 cups yellow onions, sliced 4 ounces fresh dill, including stems Fresh okra or cucumbers Bring all ingredients, except dill, to a boil. Let sit for 15 minutes and stir in dill. Allow to come to room temperature before submerging okra or cucumbers. Store in refrigerator. Allow to sit overnight for best results.

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MEET THE COOK: JASON DIEHL THE CRAFTHOUSE GASTROPUB

A

self-proclaimed Air Force brat, Jason Diehl describes his entrance into the culinary scene as “kind of fluky.”

His high-ranking father traveled often for speaking engagements and military ceremonies. Neither parent was a natural chef, so Diehl began to experiment on his own. “The food was there, but nobody was there to cook it,” he says. “But the more you mess with food, it becomes kind of fun.”

Despite the fun, cooking didn’t immediately become a career option. After high school, Diehl bounced in and out of college. He considered medical school. Eventually, he found employment with Sam’s Club. “I always moved up the ladder wherever I was at,” he says. “I had resigned myself to maybe just moving up at Sam’s and getting into management.”

When the opening of a new Sam’s in Austin brought him to the state capital, Diehl’s sister, Maggie Armstrong, suggested that he apply to the newly opened Texas Culinary Academy, part of the Le Cordon Bleu program. In fact, Armstrong arranged an interview for her brother. He relented. “I went in that day for the interview,” Diehl says. “Four hours later, I was $32,000 in debt and going into culinary school.”

It was a fortuitous moment. Eventually, Diehl graduated and got a job at Hotel Valencia, located on San Antonio’s River Walk.

That’s where he met Kate. “She was the chef de cuisine there – my boss,” he says. Kate was a Lubbock native, and after the couple married two years later, they had the opportunity to open Home Cafe in Lubbock.

With a scratch kitchen and rotating menu, Home Cafe quickly built a popular local following but began to test the limits of its lunch-only format. The labor-intensive work took a toll on the couple. “We had to be there all the time. It just wasn’t sustainable,” says Diehl.

So when Kate became pregnant with the couple’s second child, they decided to shut down Home Cafe and create a new concept that would allow them to serve high-quality food but at a more reasonable personal pace. The result – The Crafthouse Gastropub – opened in the same location in 2012, serving microbrews, cocktails and thoughtful, flavorful dishes.

The quick-pickling methods in this issue impact those flavors.

The Crafthouse serves an assorted “pickle jar” as well as a spicy jalapeño-flavored pickle and a sweeter house pickle. These complement the burgers and savory dishes on the restaurant’s menu. “Especially when you have a dish that’s really rich or fatty, adding something acidic is a good way to balance it,” he says. “It’s easy to adjust to make something less sweet or more sweet, adding herbs or spices to create different flavors. The sky’s the limit.” L

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TA S T E OF THE

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PICOSO’S MEXICAN KITCHEN How did you get started in the industry? Heather grew up in the business at Leal’s Mexican Restaurant in Muleshoe with her grandparents (the founders). Jeremy spent his childhood summers working at Danny’s Catering with his father.

What has been your wisest investment? Marrying Heather. I know I wouldn’t be able to accomplish what I do without her by my side. She is an amazing wife and mother to our boys, and she is one of the smartest women I know.

Favorite meal to cook at home: Heather is a great cook. My favorite is her spaghetti.

What is your restaurant’s specialty? We wanted to give Lubbock a great-looking restaurant, which Heather designed, where the food is outstanding and served quickly. Our signature item is our Crispy Relleno Plate, which is served over slow-cooked brisket, topped with our incredible green chili queso.

How is the industry evolving? There is much more technology available in the industry today. I have seen some restaurants use it well, and some that have lost their focus on the guest. I always want to make sure any new technology we use improves the guest experience.

Current favorite food trend: Spicy foods, even drinks.

How does social media affect your day-to-day operations?

We post pictures on Facebook and Instagram to show off our great food and drinks. We want to let the public know that we are open and have worked out the kinks of a new restaurant.

We are proud of our staff and our food.

A great day off would include: Spending time with the family.

We enjoy movies and traveling.

What are your plans for the future? We feel God has called us to invest in our staff. We are in the process of developing a “university” for our staff that is open to anyone – from bussers to management. We want to give our staff the opportunity to grow in all areas of their lives. We will offer a variety of classes, from personal finances and computer skills to leadership and effective communication. There will be a growing number of classes and levels as we continue to develop the program. We plan to grow the restaurants; they will be a vehicle to fund the development of people.

My favorite thing about Lubbock is: Simply, the people. I tell people all the time that the friendliest people in the world live in Lubbock.

PICOSO’S MEXICAN KITCHEN 7611 Milwaukee Ave., 368.7789 picososmexicankitchen.com

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TA S T E O F THE TOWN

Justin Sherman, Director of Operations; Jessica and Mark Martinez, Owners

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DOWNTOWN SOCIAL THE GARDEN THE LIBRARY BAR How did you get started in the industry? My first job in high school was as a busboy at Chili’s. I’ve been in the service industry ever since.

What has been your wisest investment? Buying The Library Bar. Favorite meal to cook at home: Grilling steaks in the backyard.

What is your restaurant’s specialty? Cucumber Chiltons and our signature top-shelf frozen margarita How is the industry evolving? We have seen a huge spike in restaurants and bars – mostly corporate chains.

Current favorite food trend: Street tacos How does social media affect your day-to-day operations?

It is the driving force for our concepts and a huge part of our marketing plan. Our college customers’ source of news comes from Snapchat, Instagram and Facebook.

A great day off would include: Spending the day with my wife and two little girls.

What are your plans for the future? We want to keep developing concepts in downtown Lubbock, and create an entertainment district like the ones you see in major cities.

Our hope is that other business owners will join us to help downtown Lubbock thrive once again.

My favorite thing about Lubbock is: that there is no traffic!

DOWNTOWN SOCIAL 1711 Texas Ave., 368.7301 downtownsociallbk.com

THE GARDEN 1801 Buddy Holly Ave., 407.3636 thegardenlubbock.com

THE LIBRARY BAR 1701 Texas Ave., 747.6000 thelibrarybartx.com

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TA S T E O F THE TOWN

FARMHOUSE VINEYARDS How did you get started in the industry? Together, we represent a combined eight generations of farm families.

We farm 7,000 acres of row crops and 112 acres of grapes.

Anthony and Traci both have their master’s in finance and education, and spent nearly a decade in the workforce before deciding to farm full time. Katy Jane’s background is comprised of wine marketing/consulting for the private and nonprofit sector, and Nicholas has been striving to put land together since he was 9.

What has been your wisest investment? Always land. Like the age-old saying goes: “They’re not making any more of it.”

Favorite meal to cook at home: Something slow and savory that doesn’t need to rush, or a modified version of a meal in a tortilla to be eaten on-the-go. Getting to share meals with the farmers is a rare treat, so we usually add a great wine.

What is your business’s specialty? We planted the first estate vineyard, the Farmhouse Block, in 2010, and were the first to plant Malvasia Bianca, a beautiful, aromatic white grape. In 2016 we planted Counoise, a Rhône varietal red grape that was the remaining stock in the U.S. at the time, at our Crookshouse Block.

How is the industry evolving? There’s a continued upward trajectory of not only growth, but also quality in every facet. The infrastructure, from equipment and processing, has grown by leaps and bounds. Growers and producers are outlaying large volumes of money to ensure consistent, quality-driven Texas fruit, year in and year out.

Current favorite food trend: Anything spicy! We have two sparkling wines so if it’s barbecue, Asian or Mexican, we’ve got bubbles for that.

How does social media affect your day-to-day operations?

Social media allows us to show the truth about what we do, who we are, and to honor the multiple people whose hands and hearts are involved in carrying a crop in each year. Going live on Facebook allows us to share the faces and names of those in the field.

A great day off would include: Being at the beach or in the mountains.

What are your plans for the future? Our mantra is “Growing Benchmark Fruit Wine Enthusiasts Seek & Wineries Designate with Pride.” We’ll work to continue or exceed that, educate people about agriculture through our boutique Farmhouse wines and, most importantly, raise happy and compassionate children that will want to return to the business someday.

Our favorite thing about Lubbock is: the loyalty of the people and their willingness to support a local business.

FARMHOUSE VINEYARDS 702 Old Lamesa Road, Brownfield, Texas 752.7377, farmhousevineyard.com 60

TASTE OF THE TOWN • SPECIAL ADVERTISING SECTION

Calendar OF EVENTS

PHOTOS COURTESY OF LUBBOCK PARKS AND RECREATION

October 2018

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10TH ANNUAL PUMPKIN TRAIL

ubbock Parks and Recreation will host the 10th Annual Pumpkin Trail from Oct. 19-21 at the Lubbock Memorial Arboretum in Clapp Park.

The free event will include carved jack-o-lanterns along the trail and more than 35 displays hosted by local businesses and civic groups that will lead participants around the trail, which is stroller and wheelchair friendly.

Pumpkin lighting begins at 5:30 p.m. each night. Evening hours are 6-9 p.m. on Thursday and Sunday and 6-10 p.m. on Friday and Saturday.

Daylight hours are from 9 a.m.-5 p.m. Friday through Sunday. Trail entrances are located at the Lubbock Memorial Arboretum, 4111 University Ave., and the Lubbock Municipal Garden and Arts Center, 4215 University Ave. For more information call 767.3706.

To have an event listed on the calendar, email details to mmcaffrey@lubbockonline.com or fax a press release to 806.345.3282.

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OCTOBER 2018 ARTS & ENTERTAINMENT

Oct. 1 Kiev Symphony Orchestra and Chorus 7 p.m. Broadway Church of Christ, 1924 Broadway Ave., 763.0464 Jazz Ensembles Concert 7:30 p.m.

TTU Hemmle Recital Hall, 18 Boston Ave., 742.2270

Oct. 5 First Friday Art Trail 6-9 p.m. Louise Hopkins Underwood Center for the Arts, 511 Avenue K, 762.8606

Oct. 5-6 Lubbock Christian University Arts presents “Barnum” 7:30 p.m.

McDonald Moody Auditorium, 796.8800

Oct. 6 ArtRide LBK 10 a.m. Departing from LHUCA, cyclists will follow a route with multiple stops in Lubbock’s Downtown and Depot districts as well as Texas Tech University.

LHUCA, 511 Avenue K, 762.8606

Oct. 8 Lubbock Symphony Orchestra presents The Jazz at Lincoln Center Orchestra with Wynton Marsalis 7:30 p.m. Lubbock Memorial Civic Center Theatre, 1501 Mac Davis Lane, 762.1688

Lubbock Chorale presents Fall Masterworks: “The Creation” by Haydn 7:30 p.m. TTU Hemmle Recital Hall, 18 Boston Ave., 778.4980

Texas Tech University School of Theatre & Dance presents “Hands on a Hardbody” 2 p.m. McGavock Nissan, 6312 Milwaukee Ave., 743.3603

Oct. 12-13

Oct. 26-27

C.A.T.S presents “The Importance of Being Earnest” 7:30 p.m.

C.A.T.S., 2257 34th St., 503.4036

C.A.T.S presents “The Importance of Being Earnest” 7:30 p.m.

C.A.T.S., 2257 34th St., 503.4036

Oct. 14 Lubbock Community Theatre presents Monty Python’s “Spamalot” 2 p.m.

4232 Boston Ave., 749.2416 Texas Tech University School of Theatre & Dance presents “Hands on a Hardbody” 2 p.m. McGavock Nissan, 6312 Milwaukee Ave., 743.3603 The Forté Handbell Quartet presents “Rethink Possible” 6:30-8:30 p.m. Second Baptist Church, 6109 Chicago Ave., 783.0202

Oct. 15-20 Texas Tech University School of Theatre & Dance presents “Hands on a Hardbody” 7:30 p.m. McGavock Nissan, 6312 Milwaukee Ave., 743.3603

Oct. 18-20 Lubbock Community Theatre presents Monty Python’s “Spamalot” 7:30 p.m. 511 Avenue K, 749.2416

Oct. 19-20

Lubbock Community Theatre presents Monty Python’s “Spamalot” 7:30 p.m. 511 Avenue K, 749.2416

C.A.T.S presents “The Importance of Being Earnest” 7:30 p.m.

C.A.T.S., 2257 34th St., 503.4036

Francesca Battistelli – The Breakup Tour 7-10 p.m. Hillside Christian Church, 6202 Milwaukee Ave., 698.8000

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Oct. 29-31 Texas Tech University School of Theatre & Dance presents “Passing” 7:30 p.m. LHUCA Main Gallery, 511 Avenue K, 743.3603 BENEFITS & FUNDRAISERS

Oct. 1 16th Annual Lubbock Lights Golf Scramble 10 a.m.-5 p.m. Wayland Baptist University Lubbock campus, 801 N. Quaker Ave., 742.9517

Oct. 5

Oct. 11-13

Oct. 12

Lubbock Symphony Orchestra presents Maja Plays Schumann 7:30 p.m. Guest artist: Maja Bogdanović, cello. Lubbock Memorial Civic Center Theatre, 1501 Mac Davis Lane, 762.1688

Oct. 21 Lubbock Community Theatre presents Monty Python’s “Spamalot” 2 p.m.

4232 Boston Ave., 749.2416

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Johnny Splawn Memorial Golf Tournament 11:30 a.m.-5 p.m. Funds will benefit The Boys and Girls Club of Lubbock. Shadow Hills Golf Course, 6002 Third St., 793.9700 Sixth Annual Heroes for Horses Fundraising Event 6:30-9:30 p.m.

Funds will benefit Easy R Equine Rescue. Event will include catered dinner, live music

by Cary Banks and Steve Williams, live and silent auctions, and a raffle. Everley Brooks Events, 8602 County Road 7000, 928.1403 CtKC Octoberfest 6:30 p.m. Event will include live auction, German food, beer and wine. Christ the King Cathedral, 4011 54th St., 792.6168

Dani Mendoza Benefit Rock Show 7 p.m. Featuring Wicked County Road, Wake the Weary, Indego and Feathergun. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

Oct. 6 Lubbock Race for the Cure 7:3011:30 a.m. 1501 Mac Davis Lane, 877.465.6636 Tails in the City Benefit Festival 10 a.m.-1 p.m. Fundraiser will include food trucks and vendor booths. Funds will benefit The Underdogs Project. Great American Canine, 8806 Valencia Ave., 831.2411 Second Annual Domestic Violence Walk 10 a.m. Buddy Holly Park, Landwer House.

Caprock Cotton & Wine Celebration 11 a.m.-6 p.m. Event will include food trucks, live music, a grape stomp and more. Funds will benefit the Susan G. Komen Foundation.

Caprock Winery & Event Center, 408 E. Woodrow Road, 863.2704

Oct. 8 Victory Bells Charity Golf Tournament 12-9 p.m. This year’s beneficiaries will include Canine Companions for Independence at Baylor Scott & White Health, South Plains College Bluegrass and Country Music Program, and the Brandi K. Peters “She’s Like Texas” Endowment. Tournament will include a meal and post-golfing concert featuring Josh Abbott and Friends. The Rawls Course, 3720 Fourth St., 745.9996

Oct. 13 Warriors for MHE Run 2.0 8 a.m.

Mackenzie Park, 600 Broadway Ave. West Texas Cars for Canines 8 a.m.-2 p.m. Event will include child-friendly booths, Kids Korner, and vendors. Location TBA.

Oct. 14

Oct. 3

Eighth Annual Suicide Prevention Walk 12 p.m. Hosted by Out of the Darkness Lubbock. Frazier Alumni Pavilion, Red Raider Avenue, 429.2144

War of Ages 6 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

A Fighting Chance: Benefit Concert for Johannes Bjerregaard 7-9 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Oct. 19 Parent Life’s Fifth Annual Gala & Silent Auction 5:30-10 p.m.

Everley Brooks Events, 8602 County Road 7000, 928.1403

Oct. 20 Third Annual “A Walk to Remember” 2 p.m. Hosted by The Compassionate Friends-Lubbock Chapter. Buddy Holly Park, Canyon Lakes Drive, 218.2397

Oct. 27

The Watery Graves 6 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Ryan Chrys and The Rough Cuts 10 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Oct. 5 JAB Fest 7 p.m. Featuring Randy Rogers Band, Parker McCollum, Grant Gilbert and Kaitlin Butts.

Lonestar Amphitheater, 602 E. 19th St., 771.7172 Jeremy Watkins 7 p.m. Jones Cafe, 5903 82nd St., Suite 600, 712.3647 Texas Cadillac Jack 8 p.m. Cook’s Garage, 11002 Highway 87, 893.2491

fficial Brand Logos

Third Annual Monster Dash 5K 8 a.m.-12 p.m. Benefiting Big Brothers Big Sisters of Lubbock.

Higinbotham Park, 19th Street and Vicksburg Ave., 763.6131

Mike’s Project 8 p.m. Richard Rawlings Garage Icehouse and Grill, 2522 Marsha Sharp Frwy., 368.0751 Zane Williams 8 p.m. BierHaus Lubbock, 2009 Broadway St., 368.8324

Lubbock Avalanche-Journal

Alstrom Angels Casino Night 6-9 p.m. The Legacy Event Center, 1500 14th St., 687.8854

Gypsy Jane Band 10 p.m. The Garden, 1801 Buddy Holly Ave., 407.3636

lubbockonline.com

Oct. 28

Oct. 6

Knights Golf Tournament 11 a.m.4 p.m. Benefiting St. Patrick’s Knights of Columbus Council.

Shadow Hills Golf Course, 6002 Third St., 793.9700

JAB Fest 7 p.m. Featuring Josh Abbott Band, Casey Donahew, Mike Ryan, Randall King, Charlie Shafter and Jordan Robert Kirk. Lonestar Amphitheater, 602 E. 19th St., 771.7172

MUSIC

Oct. 2 Junior Vazquez 6 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Sebastian Bach 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

Oct. 9 The Weeks 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

Oct. 10 Austin Bradley 6 p.m. Cook’s Garage, 11002 Highway 87, 893.2491

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OCTOBER 2018 Oct. 12 Roger Creager 7 p.m. Charley B’s, 5402 Fourth St., 781.0151 Brittan Church with Phoenix Rising and Oddfellas 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253 Arbor Nights Concert Series 7 p.m.

Featuring music from Lindsay Boreing and food from Crusty’s Wood Fired Pizza. Pheasant Ridge Winery, 3507 E. County Road 5700, 746.6033 ’80s Top 20 Rock Block 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233 Spur 327 8 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 The Powell Brothers with Panhandle Playboys 9 p.m.

The Blue Light Live, 1806 Buddy Holly Ave., 762.1185 Mr. Toad’s Wild Ride with MSR 9 p.m. The Red Zone Sports Bar, 6624 I-27 South, 745.5780

Oct. 13 Kelly Hastey 12 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Stephanie Quayle 7:30 p.m.

The Cactus Theater, 1812 Buddy Holly Ave., 762.3233 87 Band 8 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Texas Outlaws 8 p.m. Richard Rawlings Garage Icehouse and Grill, 2522 Marsha Sharp Frwy., 368.0751

Oct. 17 Jordan Robert Kirk and Eddie Esler 6 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Papa Roach with From Ashes to New 7 p.m. Lonestar Pavilion & Event Center, 602 E. 19th St., 771.7172

Oct. 18

Peekabo 9 p.m. Beer Garden & Daiquiri Lounge, 2202 Buddy Holly Ave., 749.4466

Oct. 19 Ingested with Enterprise Earth, and Bodysnatcher 6 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253 Kalf Fry 2018 6 p.m. Featuring William Clark Green, Dirty River Boys, and Read Southall Band.

Lonestar Event Center, 602 E. 19th St., 771.7172 Arbor Nights Concert Series 7 p.m.

Featuring music, and food from The Wild Whisk. Pheasant Ridge Winery, 3507 E. County Road 5700, 746.6033 Reckless Kelly 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Oct. 5

Kyle Park and Randall King 7 p.m.

Charley B’s, 5402 Fourth St., 781.0151

Oktoberfest 2018 6-9 p.m. Hosted

by Metropolitan Lubbock Rotary Club. Llano Estacado Winery, 3426 E. FM 1585, 441.1346

Arbor Nights Concert Series 7 p.m.

Featuring music from Brian McRae and a food truck. Pheasant Ridge Winery, 3507 E. County Road 5700, 746.6033 High Water Revival 8 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Vance Guthrie and Junction 84 8 p.m. Richard Rawlings Garage Icehouse and Grill, 2522 Marsha Sharp Frwy., 368.0751

Spivey 12 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 The CapRockers 8 p.m. Cook’s Garage, 11002 Highway 87, 893.2491 Mike’s Project 8 p.m. Richard Rawlings Garage Icehouse and Grill, 2522 Marsha Sharp Frwy., 368.0751

Tennessee Stiffs 10:30 p.m. Bar PM, 1211 University Ave., 747.2720

NATURE

Oct. 20

Oct. 6

La Mafia 7 p.m. Charley B’s, 5402 Fourth St., 781.0151 Del Castillo Trio 7:30 p.m.

The Cactus Theater, 1812 Buddy Holly Ave., 762.3233 Mike and the Moonpies 8 p.m.

The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Open House 11 a.m.-2 p.m.

Wildlife Ambassadors will give a presentation on winter backyard birds, and Lubbock Master Gardeners will talk about backyard plantings for birds and pollinators.

South Plains Wildlife Rehabilitation Center, 3308 95th St., 799.2142

Raised by Wolves 8 p.m. Richard Rawlings Garage Icehouse and Grill, 2522 Marsha Sharp Frwy., 368.0751

SPECIAL EVENTS

Oct. 21

Harvest Luncheon 11:30 a.m. Hosted

by Lubbock Chamber of Commerce.

Keynote speaker will be Dr. Jeff Johnson, Director of Delta Research & Extension Center, Mississippi State University. Plains Cotton Cooperative Association, 3301 E. 50th St., 761.7000

Del McCoury Band 7 p.m.

The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Oct. 24 Black Cat Bone 6 p.m. Cook’s Garage, 11002 Highway 87, 893.2491

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Oct. 6 Cook’s Garage Showdown 8-11 a.m.

Event will include cash awards, live music, and food trucks. Cook’s Garage, 11002 Highway 87, 893.2491 Lubbock Downtown Farmers Market 9 a.m. The market will feature vendors selling fresh produce, meat, cheese, baked goods, crafts and more. 19th Street and Buddy Holly Ave., 441.8564

Oct. 27

Mike Pritchard 8 p.m. Richard Rawlings Garage Icehouse and Grill, 2522 Marsha Sharp Frwy., 368.0751

Insane Clown Posse 7 p.m. Lonestar Event Center, 602 E. 19th St., 771.7172

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Oct. 26

Oct. 7 West Texas Food Truck Championship 12-8 p.m. Event will include more than 30 food trucks, non-food vendors, live music and family-friendly fun. Tickets sales will benefit Boots and Badges of the South Plains. Cook’s Garage, 11002 Highway 87, 893.2491

Oct. 10 Hub City BBQ Cook-off 10 a.m.

Cook-off will include live music by Shane Smith and The Saints and Cole Barnhill. South Plains Fair, 1012 Avenue A., 747.1542

Oct. 12 Halloween Carnival 6-8 p.m. Hosted

by Lubbock Parks and Recreation.

Maggie Trejo Supercenter, 3200 Amherst St., 767.2705

Oct. 13 Oct. 4

Lubbock Downtown Farmers Market 9 a.m. The market will feature vendors selling fresh produce, meat, cheese, baked goods, crafts and more. 19th Street and Buddy Holly Ave., 441.8564 Dog Day Howl-o-ween 10 a.m.12 p.m. 13th annual costume contest for dogs. Hosted by Lubbock Parks and Recreation. Maxey Park volleyball court, 4020 30th St., 767.3796

Light the Water Lantern Festival 4:30-6:30 p.m. Event will include food and live entertainment.

Mackenzie Park, 784 Canyon Lake Drive

Arboretum, 4111 University Ave., and Lubbock Municipal Garden and Arts Center, 4215 University Ave., 767.3706

2018 National Golden Spur Award 6-9 p.m. Western recording artist and cowboy poet Red Steagall was named recipient of the 2018 Golden Spur Award during a surprise reception in Fort Worth in January. He will be honored at the dinner. National Ranching Heritage Center, 3121 Fourth St., 742.0498

Oct. 20

Oct. 18 Business After Hours 5:30-7 p.m.

Hosted by the Lubbock Chamber of Commerce and sponsored by Stella’s.

Stella’s, 4646 50th St., 761.7000

Oct. 19-21 10th Annual Pumpkin Trail 5:30 p.m.

Hosted by Lubbock Parks and Recreation. Lubbock Memorial

Great Gatsby Murder Mystery Wine Tour 2-8:30 p.m. Hosted by West Texas Wine Tours. 543.7507

Oct. 26-28 Second Annual Tornado Alley Tattoo Expo 12 p.m. CenterPointe Event Center, 4925 Marsha Sharp Frwy., 701.4545

Oct. 27 West Texas Wine Tours’ Second Annual Spooky Halloween Tour 4-10:30 p.m. Public tour; costumes required. Tour will include three locations, heavy snacks, and luxury limousine. 543.7507

Trunk or Treat 4-8 p.m.

Great American Canine, 8806 Valencia Ave., 831.2411 Trick or Treat Street 6-8 p.m. Clapp Park on 46th Street and Avenue U, 767.2712

Oct. 13-14 Silver Spur Gun & Knife Show 9 a.m.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 747.2711

Oct. 14

Halloween Event TBA Charles Adams Studio Project, 602 Avenue J, 788.1008

Lubbock Gun Exposition 10 a.m.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 747.2711

Oct. 31

Oct. 19

Halloween at Nightmare on 19th Street 7:30-11 p.m. Nightmare on 19th, 602 E. 19th St., nightmareon19thstreet.com

2018 Fall Career Day 9 a.m.

Overton Hotel & Conference Center, 2322 Mac Davis Lane, 776.7000

TRADE SHOWS

Peddler Show Lubbock 9 a.m.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 747.2711

Oct. 19-21

Oct. 13 Lubbock Gun Exposition 9 a.m.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 747.2711

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West Texas Wheels

His and Hers Restorations: Greg and Cathy Dewbre

“T

he only thing on the truck that is a ’36 is the actual cab,” says Greg Dewbre. His 1936 Chevy truck has so many custom pieces that this unique vehicle is hard to categorize. The general manager at Collision King Repair Center, Dewbre says the truck originally came from New York, with most of it assembled by a father-son team. Dewbre bought it a couple of years ago.

“I completely redid pretty much everything on the frame,” he says. He added a 383 Stroker engine with a GM 700R4 transmission. He rebuilt most of the cab’s interior as well, changing out the trim panels and repurposing the center console of a 1963 Impala. The seats come from an old Chris-Craft boat. “The only thing [inside] that is factory is the dash.”

The front suspension is from a Model T, with the rear from a late-model Chevrolet pickup. “The bed is pretty unique. It’s not a factory bed. It was made out of old military lockers,” Dewbre says. “You can still see the fins from the lockers.

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Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

PHOTOS BY SHANNON RICHARDSON

That’s kind of a cool feature.”

Dewbre comes by his skills naturally. His grandfather began painting for Scoggin-Dickey Buick after returning from World War II. Dewbre’s dad also worked for the dealership, as did Dewbre himself. “At one point we had three generations that had been at that dealership,” he says. He started repairing cars with his dad as early as 10 years old.

Last year, for his wife Cathy’s birthday, Dewbre bought and restored a 1969 Volkswagen Beetle. The couple worked on it together, painting it to match the truck and adding a 2.5-liter, water-cooled, fuel-injected Subaru engine to it. “It went from a stock VW engine that had 36 horsepower to one that’s pushing about 200 horsepower,” he says. “It’s pretty quick.”

The couple travels to Costa Rica several times a year and hopes to retire there someday. The logo on Cathy’s door includes the popular Costa Rican phrase pura vida.

“Eventually, we’ll get some surfboards to strap onto the roof rack,” he says. L

THE REBUILT BED IS MADE FROM VINTAGE MILITARY LOCKERS.

(L-R) THE ENGINE IS A 383 STROKER WITH A GM 700R4 TRANSMISSION. GREG DEWBRE REPURPOSED THE CENTER CONSOLE OF A 1963 IMPALA.

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West Texas Wheels

DEWBRE BOUGHT THE 1969 VOLKSWAGEN BEETLE FOR HIS WIFE CATHY’S BIRTHDAY LAST YEAR. THE LOGO ON THE DOOR INCLUDES THE POPULAR COSTA RICAN PHRASE PURA VIDA.

THE COUPLE ADDED A 2.5-LITER, WATER-COOLED, FUEL-INJECTED SUBARU ENGINE TO THE VW.

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We’re everywhere!

The story continues on Facebook and Instagram!

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At Work WITH MARSHA JOHNSON, SWEET CREATIONS PHOTO BY SHANNON RICHARDSON

Artwork My niece, NaeNae, colored the Minnie Mouse for me.

Sprinkles We use these small pieces of confectionery to decorate everything from cakes to cookies, using it as a topping to add texture to your masterpiece.

Pastry bags We use these to hold icing and decorate cakes, cookies, or cupcakes for our clients.

Icing Buttercream is a rich, smooth, delicious traditional icing that we tend to use a lot.

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Spatulas This tool is used for spreading or mixing icing and is what I use to spread icing on a cake.

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

Flower nail It is a must for cake decorating. We use it to make flowers for cakes and cupcakes. We form flowers by rotating the nail between the fingers, piping the flower petals on the head of the nail.

M

Fondant tools I use these to make patterns in fondant decorations and cakes.

Fondant smoother Used to smooth out imperfections in rolled fondant after it is placed on a cake.

Turntable This revolving cake stand with a flat working surface is used for decorating cakes and other pastries.

Cupcakes We have a rotating menu of flavors and also do custom orders for any occasion or age.

arsha Johnson doesn’t call herself an artist, but you wouldn’t know that by the look of her cakes. Granted, it takes the whole family to churn out those sweet, sugary masterpieces. Johnson wouldn’t have it any other way.

“I worked in a bakery for 15 or 16 years, but I didn’t always decorate. I only started decorating after three years and I cried real tears because I couldn’t get ahold of it,” she says. “Then I got the hang of it and started making cakes. Then I started making cakes out of my home.”

That’s when the business really took off. The clientele from the bakery followed her, so faithful that one year the family had graduation cakes scattered all around the house. Up to their ears in sponge cake and icing, Johnson told her husband it was time to find a storefront.

“Opening up, you think you’re getting something and you’ll just open, but it was nine months and a lot of money,” she says, laughing. “As I went, I learned.

You just don’t think about it until it’s that moment.”

Again, the clientele followed.

“They say the first year in business people struggle, and we did a little bit, but we really missed that part of it,” says Johnson. “A lot of our clients just transitioned from the house to here.”

The entire Johnson family pitches in to keep Sweet Creations, originally Cakes by Marsha, in forward motion. Husband Michael makes sure the bills are paid, daughters Eshia and Jasmine decorate and run customer service, respectively, and son Michael Jr. keeps the back kitchen running smoothly.

Johnson’s sister, Jackie, even comes in on Saturdays.

“It’s Cakes by Marsha, but it’s not just Marsha.

I have a girl here who can freehand anything you give her, and my daughter, Eshia, is awesome at creating her own masterpieces,” says Johnson. “I bake everything in the store and decorate if I have to.”

May is the busiest month of the year with Mother’s Day events and weeks of graduation parties, but overall, business is consistent throughout the year.

Most clients know what they want when they come in – with a photo on their cell phones for reference – and Johnson says they are upfront about what they can create and what they can’t.

“We are a small busines s that caters to the client.

We make experiences personal. If we can do the cake, we do, but if we can’t, we let you know,” she says. “We want everyone to be happy. If you’re happy, you’ll tell five people. If you’re not happy, you’ll tell 10, and I can’t afford for you to tell 10 people.” L

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Yesteryear

E

stablished in 1923 and opened in 1925, Texas Technological College began with less than 1,000 students. By 1969, the institution was officially coined Texas Tech University and the school of Agricultural Sciences became a recognized college.

Construction of the Agriculture Pavilion, originally known as the Livestock Judging Pavilion, began in 1924. It was one of the first buildings on the young campus designated specifically for the agriculture department, and it stood out among the rest with its Mission Revival style. Architect Wyatt C. Hedrick, 72

Lubbock Magazine • thelubbockmagazine.com • OCTOBER 2018

of Sanguinet, Staats, and Hedrick, had a body of work that included eight Texas courthouses, myriad university and government facilities, and some of the tallest buildings in Fort Worth.

With more than 6,000 square feet of space, the “Aggie” Pavilion was also where the Texas Tech basketball team played for several years prior to the gymnasium completion in 1927.

Today, the Pavilion is noted as one of the 27 contributing properties that make up the Texas Technological College Historic District and is home to the Department of Landscape Architecture. L

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