DREAMING BIG The family mindset behind Burnt Bean’s Michelin Bib Gourmand IN CASE YOU MISSED IT Shopping Seguin has never been easier!
It hardly seems possible, but the holidays are in full swing. Here at Seguin Today, we spend this time of the year doing what we can to make Seguin a better place through the spirit of giving.
We recently hosted our annual KWED Holiday Food & Toy Drive, which is a seasonal favorite of mine. We get up absurdly early, and go dance in the street to the sounds of local high schools bands and elementary choirs. We collect toy donations, food and cash, which is donated to the Seguin PD’s Blue Santa program. The food then is delivered to the Christian Cupboard, where area families directly benefit from the donations.
While the Food & Toy Drive date may be behind us, I encourage all of you to bring a new or unused toy, or food item by our office located at 609 E. Court Street or to the TLU Blue Santa program to help make the holiday season a little more special for local families.
Lizz Daniels Creative Director
COVERSHOT
Photo by Lizz Daniels
GENERAL MANAGER
Darren Dunn
CREATIVE DIRECTOR
Lizz Daniels
ADVERTISING MANAGER
Nick Spence
WRITERS
Cindy Aguirre-Herrera
Chris Austin
Lizz Daniels
ADVERTISING CONSULTANTS
Laurie Ann Heideke
Linda Duncan
Jarred Kindles
OFFICE MANAGER
Priscilda Rodriguez
Dreaming BIG Downtown in
The family mindset behind Seguin’s
Michelin Bib Gourmand Restaurant
RStory by Lizz Daniels
unning a restaurant isn’t for the faint of heart. Opening one requires a significant commitment from entrepreneurs hoping to launch the next big foodie hotspot. Suffice it to say that operating a restaurant requires more than just good food and business sense alone. It’s a careful balance of those ingredients, just like any good recipe.
Fortunately, Burnt Bean Co. co-owners Ernest Servantes and Dave Kirkland have the recipe for success. The spot in downtown Seguin has become a state-wide destination for barbeque enthusiasts. Since opening four years ago, Burnt Bean has racked up awards and accolades, bringing nationwide attention to Seguin.
Ernest and Dave’s most recent accomplishment came with a nod from the renowned food authority, the Michelin Guide.
“We got the Bib Gourmand, which realistically is as big as we’re going to get,” Ernerst said. “I think for the simple fact that if you look where the Michelin stars are supposed to be going, the cities that paid were the big four. Dallas/Fort Worth, Austin, San Antonio, and Houston.
Photos courtesy Burnt Bean Co.
“Then you have this little town called Seguin, Texas, that got a Bib Gourmand –– that wasn’t even supposed to be on the radar. I truly believe we would have a star if we were in the big cities. It speaks volumes about what we’re doing here. But to put it in context, only four places in San Antonio got a Bib, and that’s fine dining too, and we’re one of them.”
Behind Burnt Bean’s success is a family mindset that helps keep things running. More than that, it is part of what has helped the restaurant succeed.
“If you don’t have support from your family, it makes things harder –– it puts a strain on the relationship and everything,” Ernest said. “Coming from the restaurant industry, my family, my kids, and my wife were born and raised in this industry ––Dave’s family wasn’t, so you know, getting the support that he got from his family was astronomical because he was going into a world that he’d never been to. As the progress came, they supported more and more. At a point, it makes your life easier, and now they see the fruits of our labor. We’ve been blessed, so it’s more of a sense of pride, of ‘look what my dad has done,’ and they’re proud. I think now, even with our wives, you know, they’re members of the community and they’re like, ‘Wow, your husband did this,’ and they are proud too.”
The Burnt Bean journey wasn’t some fairy tale story where everything was lined out on a clear path to success. Instead, it took hard work, focus, and dedication to get where they are today. The journey has cultivated a brotherhood between Ernest and Dave. A found family with a foundation built on good food.
“On my end, my family has grown; not just with my personal family, but like the barbecue family –– all of our friends that have restaurants as well,” Dave said. “They support us. We support them. It’s beyond what I ever thought it could be. On a personal level, I have become closer, I think, with my kids, because we have food and my kids like to eat. My daughter has three beautiful children, so I have three grandchildren now, and I get to see them almost every week.”
With the holidays approaching, Servantes and Kirkland are at their busiest. Christmas time, they said, is their busiest time of year.
“I have a rule in my house –– no long cooks at the house,” Dave laughed. “The food on the holidays is usually going to be a burger, a hot dog, a steak or fajitas.”
On my end, my family has grown; not just with my personal family, but like the barbecue family –– all of our friends that have restaurants as well,” Dave said. “They support us. We support them. It’s beyond what I ever thought it could be.
- Dave Kirkland -
Meanwhile, over at the Servantes family home, they have a full meal at Christmas, but Ernest’s mother is the family chef.
“My mom really loves to cook Christmas dinner, but me –– I don’t want to look at anything,” Ernest said. “I just want to be the lazy guy on the couch, and I don’t want to work because, you know, December is our busiest time of the year here with catering and everything.”
And even with all that holiday bustle going on, Ernest and Dave still have one thing on their mind –– Texas Monthly.
“When we opened this restaurant, we had one goal, and that was it,” Ernest said. “We still haven’t reached that goal, which is to be number one in Texas Monthly, which we’ll find out next May. We’ve been blessed with so many awards, but at the end of the day, we keep our eye on the prize. We’ll do whatever it takes to bring, I guess you could call it the state championship title in BBQ, to Seguin.”
With the 2025 announcement still months away and the holidays in full swing, Ernest and Dave stay focused on doing what they do and doing it well –– cooking with their family behind them, they’ll keep putting in the work to earn their place among the state’s best restaurants. •
Dear Santa, All I want for Christmas is...
Story by Cindy Aguirre-Herrera
Somesay letter writing is a dying art. However, for a group of children in Seguin, writing remains the ultimate pathway toward bestowing all their Christmas wishes to Old Saint Nick.
In fact, it was the modern image of Santa in the publication of Clement Moore’s poem, “Twas the Night Before Christmas” in 1823 that helped popularize the image of Santa Claus. It was in that image that Santa was shown sorting letters from “Good Children’s Parents” and “Naughty Children’s Parents.” The magic found in those original depictions of Santa, however, has since evolved into real life magic – magic that unfolds as children celebrate the innocence and purity of the season.
This month, Seguin Today is sharing some of that Christmas magic with the community as it features Letters to Santa. The letters were submitted by students enrolled in the City of Seguin Parks and Recreation Department’s JAAM After-School Program. However, before we dropped off the handwritten letters at the U.S. Post Office, we made sure to capture each one -- featuring some in this month’s magazine issue and all others in future issues of the Seguin Daily News available at SeguinToday.com. So sit back, grab that cup of hot cocoa and allow us to illustrate the durability and timelessness of this holiday ritual.
Thank you to all the girls and boys who submitted their Santa letters. To see more letters, check out the Seguin Daily News in the days before Christmas where we will share more letters from area students.
To promote your event on this page contact advertising at 830-379-2234 or email communitycalendar@kwed1580.com
Featured Events
Third Thursday
This is a community-wide events calendar. All organizations are encouraged to submit event information. We hope that will help your planning to avoid date conflicts. All events must be submitted through this website -- choose “Submit An Event.” The Chamber reserves the right to not allow an event on the calendar. Please refrain from submitting personal events such as garage sales, in-home parties, open houses, etc.
If you have questions, please contact the Seguin Chamber at (830) 379-6382 or cofc@seguinchamber.com
December 16
Award Nominations
The GVEC’s Public Service Award (PSA) acknowledges deserving individuals and organizations who consistently make a positive impact on their community. Nominations for the GVEC 2025 Individual or Organization PSA are accepted until Monday, Dec. 16 at www.gvec.org/psa.
December 17
Agave Coffee
Join the Seguin Chamber of Commerce as they cut the ribbon on one of Seguin’s newest businesses. The Seguin Chamber of Commerce will host a Ribbon Cutting Ceremony for Agave Coffee at 10AM Tuesday, December 17th at 109 S. Crockett ST. Stop by and join in!
December 18
Market + Family Movie Night
The Seguin Schoolyard will host a Market Day plus Family Movie Night on Wednesday December 18 from 5pm to 9pm. The event is free to attend, however if you would like to participate, the booth fees range from $20-$30. For more information on this event please call 830-522-2627. To sign up, email homemadehavenseguintx@gmail.com
December 21
Beginning Drawing Class
The Seguin Art League will offer a Beginning Drawing Class, for ages 9 to 13, from 1 to 3 p.m. on Saturday, Dec. 21 at the Seguin Art League, located at 104 S. Austin St. in Seguin. The class will cover basic skills and lead up to drawing in 3D, and finish with a still life drawing. The cost is $35 with supplies included. Participants can also bring their own supplies. For more information, call 830-305-0472.
December 17
Bingo Night
The Knights of Columbus Council #3412 will host a bingo night on Tuesday December 17 from 6pm to 10pm. The event will take place at the Columbus Hall. 8 game books are only $8 each. Food and beverage will also be available for purchase. Visit: http://kofc3412.org for more information.
December 21
Austin Street Market Day Farm fresh and ready to go, the Austin Street Market returns Saturday, December 21, 2024 for a day of local shopping. The free event takes place from 9am until 2pm. The Austin Street Market offers a space for the community to shop locally crafted products every Saturday. Check out their Facebook page for more info, or call Taylor Dvorak at 210-790-1895
DIY: Recipe to Try
Santa’s Whiskers
A Christmas Cookie Treat!
The holiday season doubles as cookie season. Indeed, there’s no shortage of baking opportunities in December. Various cookies make the rounds, and if you are tasked with bringing cookies to a function, you might be interested in something a little different.
“Santa’s Whiskers” likely get their name from the coconut on these cookies, which resemble Santa’s beard. Maraschino cherries add some jolly red to the cookies as well, making them perfect for Christmas. Try this recipe from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.
Santa’s Whiskers
20 to 24 cookies
1 1/2 cups confectioner’s sugar
1 cup butter, softened
1 12-ounce jar pitted maraschino cherries, strained and stemmed
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 cups sweetened shredded coconut
In a stand mixer, with a hand mixer, or by hand, cream the sugar and butter until light and fluffy. Add the cherries, vanilla, almond extract, and salt. Mix thoroughly. Fold into the flour and mix until it forms a crumbly but moist dough. Lay a 16-inch sheet of parchment paper onto the counter. Sprinkle 1 cup of the coconut on th center in a loose rectangle, making sure it does not reach the edge of the parchment. Place the cookie dough on top, flattening a bit with your fingers, and sprinkle the remaining coconut over the top of the dough.
Form the dough into a 12- to 14-inch log, about 3 inches thick. Evenly press the coconut around the log and roll to make the log an even cylinder. Roll the parchment up with the dough inside and twist the ends. Chill for at least 2 hours or overnight.
Preheat oven to 350 F. Line a baking sheet with parchment paper. Slice cookies in 1⁄4- to 1⁄2-inch rounds, place on the prepared baking sheet, about 2 inches apart, and bake 12 to 15 minutes. Allow to cool before serving. Store in an airtight container.
In Case You Missed It
Shopping Seguin Gets MORE REWARDING!
Special by Kyle Kramm, Seguin Main Street & CVB Director
Shopping with Seguin’s independently owned businesses just got a lot more rewarding thanks to a new program launched by Seguin Economic Development Corporation. The Corporation has joined the Open Rewards Program to provide cash rewards to Seguin citizens and visitors.
For every purchase made at a locally owned business, you earn five percent as cash rewards to use at future purchases with another locally owned business. To earn rewards, download the app through your app store by searching for BluDot Open Rewards or visiting https://www.bludot.io/ open-rewards-seguin-tx
Once you have the app, create an account and then start shopping. As you shop, you will upload
pictures of your receipts by clicking on the claim/ redeem button. As your purchases are verified, you will earn 5 percent back in rewards.
Once you have banked rewards, you can redeem them by completing your purchase like normal, then clicking the redeem button, uploading your receipt, and after verification your Rewards will be paid out via your preferred payout method.
Seguin is proud to support our small business community by launching the Open Rewards program. Local shopping is vital to the City’s continued growth, as the success of our businesses not only attract and inspires other entrepreneurs to establish themselves locally, but also generates more jobs, recirculates revenue within the community, and ultimately enhances the quality of life for
our residents,” said Joshua Schneuker, Executive Director for Seguin Economic Development Corporation.
The rewards program will run until January 31 to encourage shoppers to pick Seguin’s independently owned businesses as they shop throughout the holiday season.
“Downtown Seguin is home to a large concentration of independently owned businesses and weare thrilled that Seguin EDC has launched this program which will benefit our downtown merchants,” said Kyle Kramm, Main Street & CVB Director for the City of Seguin, “We thank SEDC for their support and hope this drives more people to choose to shop Seguin throughout the holiday season.”
