Seguin Magazine - July 2024 by Seguin Gazette

Indulge in authentic Italian flavors with a tour of local eateries

A taste of Italy

international taste buds

Worldwide studies cultivate a home where the heart and stomach are full

Spice up your culinary journey with international flavors at home Ignite your horizons

Discovering

A Coastal Retreat Like No Other Palacios, Texas

A Coastal Retreat Like No Other Palacios, Texas Discovering

A Coastal Retreat Like No Other Palacios, Texas

Nestled on the shores of Matagorda Bay, Palacios, Texas, affectionately known as the “City by the Sea,” stands as the shrimping capital of Texas and a premier destination for those seeking an unplugged retreat. Beyond its tranquil beauty, rich heritage, and vibrant community, Palacios is embracing a future filled with promise and excitement, making it not just a hidden gem on the Texas coast but a cherished sanctuary for both residents and visitors alike.

embracing Nature and Adventure

Palacios has long been a haven for nature lovers and outdoor enthusiasts. Its waterfront location is ideal for fishing, sailing, and kayaking, complemented by the picturesque Palacios Pavilion for those captivated by breathtaking sunrises and sunsets. The town’s status on the Great Texas Coastal Birding Trail, celebrated by the annual Matagorda Bird Fest, underscores its commitment to preserving natural beauty and wildlife.

a rich Historical Canvas

The story of Palacios is told through landmarks like the City by the Sea Museum and the Luther Hotel, a beacon of architectural preservation undergoing a transformation into a modern destination hotel while retaining its historic essence. These sites, alongside Palacios’s pivotal role in the seafood industry and its significance in Native American history, paint a vivid picture of a community deeply rooted in its past.

the pulse of Community + Tradition

The spirit of Palacios shines brightest during community events like the Seaside Holiday, where Santa’s seaside arrival captures the imagination, and the annual seafood festival, which, alongside events such as Pedal Palacios and Birdfest, heralds the town’s burgeoning future. These traditions not only strengthen community bonds but also signal Palacios’s readiness to welcome the world.

Vision for the Future:

Vision for the Future: A Vibrant Seaside + Downtown Revival

A Vibrant Seaside + Downtown Revival

Vision for the Future: A Vibrant

Looking ahead, Palacios is set to further enhance its appeal with exciting developments. The establishment of the first oyster hatchery in Texas heralds a new era for the local seafood industry, promising economic growth and sustainability. Plans for seaside improvements, including a splash pad, kayak launches, and expanded recreational activities, aim to enrich the quality of life for families and adventure-seekers alike.

Seaside + Downtown Revival

Efforts to revitalize the iconic downtown area are underway, with initiatives to transform it into a bustling center of excitement, culture, and commerce. These enhancements are designed not only to attract visitors but also to invigorate the local economy and foster a sense of pride among residents.

palcios: A Place to Call Home, Sanctuary, Loved

Through these concerted efforts, Palacios is emerging as more than just a coastal gem; it’s becoming a vibrant sanctuary where the community’s dreams and aspirations are coming to fruition. It’s a place where the past is cherished, the present is celebrated, and the future is bright with possibilities. Palacios invites all to discover its beauty, engage in its traditions, and contribute to its promising future. Here, amidst the gentle waves and open skies, lies a town that is not just to be visited but to be called home, to be called sanctuary, to be called loved.

Palacios invites all to discoverits beauty, engage in its traditions, and contribute to its promising future.

Worldwide

Essential

Indulge

Photo by Victoria Gaytan

Vol. 11, No. 2

Seguin magazine is published twelve times a year by the Seguin Gazette.

Publisher

Elizabeth Engelhardt

magazine Editor

Desiree Gerland

Writers

Victoria Gaytan

Alex Lowe

Sarah Maskal

Bianca Rawlings

Photographers

Victoria Gaytan

ADVERTISING

Gay Lynn Olsovsky

Delilah Reyes

Graphic design

Melissa Taylor

TO ADVERTISE IN SEGUIN Magazine Call 830-463-0766

Have Story Ideas? Let us know! seguinmagazine@seguingazette.com

To view the digital version visit issuu.com/seguingazette

For as long as I can remember, the kitchen has been my sanctuary. It's a place where creativity flows as naturally as breathing, and where I express my love in the most genuine way I know—through food. Cooking, for me, is more than just preparing meals; it's an act of love. It's my love language, the way I show those around me that I care. If I cook for you, it means you hold a special place in my heart.

Despite my limited experience with international travel, my taste buds have roamed far and wide. Each time I step into the kitchen, I embark on a new journey, guided by the scents and tastes of distant lands. I've never been afraid to try something new and the excitement of experimenting with unfamiliar ingredients and techniques is what keeps my passion alive.

Of course, not every experiment goes as planned. I've had my fair share of culinary mishaps—dishes that didn't quite turn out as expected, flavors that didn't marry well, and presentations that fell flat. Yet, these moments of failure have never deterred me. No one has ever died from eating my food, after all! Each mistake is a lesson, a stepping stone to becoming a better cook.

In the end, cooking is my way of spreading joy and bringing people together. It's a celebration of diversity, an appreciation of different cultures, and a testament to the power of food to transcend boundaries. So, whether I'm whipping up a classic dish or trying out an exotic new recipe, my heart is always in it, and my love is always on the plate.

Desiree Gerland Magazine

Editor desiree.gerland@seguingazette.com

International TASTE BUDS

Worldwide studies cultivate a home where the heart and stomach are full

Kristy Kirkland and her husband

Sebie Kirkland love to travel. Kristy studied abroad, and they have taken international vacations and hosted a couple of foreign exchange students. One of the amazing parts of all their travels has been the food.

“I studied abroad in France, so I am pretty familiar with the cuisine,” Kristy said. “For their breakfast, they like a lot of pastries, they eat croissants a lot. When I studied abroad, every morning as a part of our program, breakfast was included, and we would get a basket of croissants and slices of fresh cheese. And that's a very typical French breakfast, then you go really heavy on your coffee and espresso.”

Their passion for travel spurred their desire to host international students.

“We love traveling, that's part of why we host foreign exchange students,” Kristy said. “We've hosted two 17-yearold girls, one from France and one from Sweden. It's so much fun, we love hosting. We always do a night where we have them cook us dinner. They're 17, so they're not chefs, of course.”

Their French exchange student, Melodie, decided to prepare a meal that,

in English, translates to shells and ham.

“With our French student, there was not a lot of seasoning, it was pretty bland, which is kind of typical for some of their dishes,” Kristy said. “She liked our cooking living with us, but we definitely over season. She also made us homemade crepes. I always tried to get croissants from HEB and have some fruit for her for breakfast. She wasn't really into our breakfast tacos. She was very particular about her coffee, which I am, too, so it worked out well.”

The Kirklands had a crawfish boil both times they hosted. While Melodie did not care for it, their Swedish student, Kellie, who had tried crawfish before, really enjoyed it.

“Our Swedish student was not a picky eater, she would try anything,” Kristy said. “She wanted to make us Swedish meatballs, of course. They do almost like a cranberry sauce, like a relish or a jelly kind of to go with it. It was so good, it was definitely a different flavor. She joked that if she felt homesick, she would just go to Ikea and eat their meatballs.”

Kellie was an adventurous eater and surprised her host family.

“She actually liked deer meat,”

Story by Sarah Maskal photos courtesy of Kristy Kirkland

Wishyouwerehere!

Kristy said. “She loved red meat and she liked it pretty rare.”

Both Kristy and Sebie grew up in coastal regions and ate seafood several days a week, which both students liked.

While the Kirklands travel regularly, Kristy said they try to mostly avoid tourist locations. “When we went to Paris, we don't try to eat near the Eiffel Tower, we try to eat further out and ask locals what a good local place is. Those kind of hole-in-the-walls, just like in America, are always the best.”

Kristy recalled eating one time at an African restaurant on the boardwalk in Marseille, France.

“We didn't realize how much their culture feeds into that France coast being so close,” she said. “I think it was the first time I ever had couscous. How they served it was in this ceramic pot as if it came off the fire.”

The French serve various duck dishes, all rich, flavorful and sweet, Kristy said. They’re a must-have for anyone traveling to France.

A trip from Tuscany to the South of France gave the Kirklands a scenic view of rolling hills and tiny gardens, reminding Kristy of how much fresh food the French use, she said.

The Kirklands made the trek to Italy several times, and learned quickly that ordering Italian staples in the U.S. is not quite the same in their home country.

“Our first trip, we wanted to order spaghetti and meatballs, but they kinda stick their noses up at you,” she said. “I feel like it's kind of the equivalent of going to a nice restaurant and ordering chicken strips. After that, we really started asking what they recommend, and what's the chef's favorite dish.”

While pasta is the main course, the stereotypical side stole the show, Kristy said.

“Their main part of their meal from our experience was a huge salad, and then your pasta or your carb was kinda really like on the side,” she said. “The salads would steal the show, huge tomatoes and mozzarella, just amazing. I thought that makes sense, that's why they're so skinny. They're eating all these

salads then just a little bit of the carbs.”

Pairing wine with the meal was the icing on the cake, Kristy said.

While in Italy, the couple took a side trip to see where olive oil was made, along with many wines

“We did go to where they make olive oil, and that was a really cool experience,” she said. “A lot of the vineyards also will process their own olive oil. We

brought back bottles of olive oil, wine and olive oil.”

Kristy said Croatia has become one of the Kirklands' favorite travel destinations. The first time the couple went, they went on a fishing excursion.

“It was so cool because you literally fished, and even what we didn't catch, they took us back to this hole-in-thewall place to clean the fish and you pick

your meal from the fish that were caught (that day),” she said. “That was one of my favorite experiences in Croatia was seeing it go from their boat, to the platter on ice, pick your fish, then it was cooked and brought out to us.”

Visiting London brought the Kirklands some staple food experiences, including fish and chips, and Yorkshire pudding. They also soaked up some history while they were there.

During their visit to London, the pair spent a lot of time in Chinatown, exploring all it had to offer, Kristy said. It’s where Kristy found one of her new favorite dishes.

“It's a very vibrant neighborhood, lots of candy stores, and there's a lot of underground karaoke places. You can go up and get your dumplings and go do some karaoke,” she said. “But we went to eat one night before a show and asked what was recommended and they suggested the pulled duck. It's like how we have pulled pork. It was probably our favorite thing that we ate in London.”

There are various differences between American and international cuisine from how the dishes are cooked to serving sizes.

“You see a lot of open-flame cooking, especially in some of the coastal towns,” Kristy said. “Their serving sizes are always much smaller than ours, with the exception of in Italy with the salads. Also, there's a lot more of the family-style sharing. That's a lot more common. I always really loved that and I love the antipasto that comes out before with the meats and cheeses.”

The Kirklands said their travel adventures are amazing experiences for them and something that has enriched their children's lives as well.

“We have three daughters, and we love traveling, so it's kinda like bringing home different cultures and introducing them to it,” Kristy said. “I think about sitting around the table, it's just like a universal love language in a way. Sharing food, sharing meals, and I love that my daughters get to experience it and try different foods.”

Seguin Rocks the Runway Style Show 2024

Featuring Mayor Donna Dodgen & Lynette Gray

Wednesday, July 17

The Crystal Chandelier Ballroom

The Silver Center at 510 E. Court Street

Doors open 6:00 pm – Show starts 7:00 pm heavy hors d’oeuvres - one complimentary beverage cash bar available - prize drawings

Event Platinum Sponsor: $2,500

Gold Star - $1000 Silver Star - $500 Bronze Star - $300 Sponsors Receive Reserved Tables for 8 and Special Recognition Individual Tickets $35

Please contact Glenda Partain at 830-303-6612 silvercenter@sbcglobal.net

Tickets available at The Silver Center We are a 501C-3 Organization

EIgnite your horizons

Spice up Your Culinary Journey with International Flavors at Home

very time local pitmaster Adrian Davila fires up a pit, he draws inspiration from those who came before him and his Latin roots.

Davila is a pitmaster at Davila’s BBQ, his family’s restaurant in Seguin. His grandfather, Raul Davila, opened Davila's in 1959 and passed down the secrets of his smoked barbecue to Adrian's father Edward Davila.

Davila’s BBQ isn’t your typical Texas smoked brisket restaurant. Davila incorporates traditions of Latin America and Texas, mixing them together and taking inspiration from the vaquero lifestyle or Mexican cowboy cooking. Since the day it opened, Davila’s BBQ has incorporated Latin flavors into the traditional brisket, ribs and sausage dishes.

“One thing that you will see on our menu that you won’t find at other places is lamb,” Davila said. “That kind of goes to the international flavor that we put into our cuisine.”

Davila is a student of cooking. He not only knows how to prepare meals, but he also learns the history of the cuisine. Davila launches into an explanation of how the Texas tradition of cattle ranching originated with the vaqueros of the Iberian Peninsula who brought

their herds to the Americas.

“Caribbean cultures all over the world, they cooked under the ground,” he said. “A lot of times it was a communal thing. You are using the steam of the earth, and everything you have is provided for you. Why underground? Because it would cook faster and protect it from the larger animals. It made sense. That is our connection to international cuisine in that we like to uphold those traditions in our cooking.”

Those traditions have carried over from his work in the restaurant to that of the television screen, as he’s competed in shows like the Food Network's “BBQ Blitz: Texas Takedown” and made appearances on many national cooking shows on Food Network, Cooking Channel and Travel Channel as a contestant, analyst and judge.

When it comes to looking for inspiration outside of the fire pit, Davila has his role model and favorite chef, Francis Mallman, Argentina's most famous chef known for his open-fire cooking.

“Probably one of the biggest international restaurateurs in the grilling space,” Davila said. “I love his style and the way he operates. He is definitely an international superstar.”

Story by Alex Lowe Photos courtesy of Adrian Davila

Taking a spin at cooking international cuisine may sound scary. Anyone thinking about trying their hand at whipping up some international dishes in their kitchen always wonders what could go wrong. Davila has some advice.

“You don’t need to take classes if you are going to try to cook international cuisine in your kitchen, but you could learn about the things you want to prepare,” he said. “When I first started, I got a hold of ‘The Kitchen Bible’and I read that. I tried to study the techniques used by different chefs and the lingo that they would use when referring to the tools and utensils they’d use in the preparation of these dishes.”

Davila suggested getting comfortable with the terminology, weights and measurements before turning on the stove.

But what about the person cooking in their own kitchen who may not want to go out into the backyard and dig a hole for a fire pit? Can the person who may not be so adventurous yet still wants to dip their ladle into the international stew be successful?

“People fall into two categories. Like me, you can satisfy your wanderlust,” Davila said. “I’m always trying to think outside the box to find something new and different to taste and try even if I end up not liking the result. My wife, on the other hand, likes to cook what she knows, going from point A to point B all the way through. So, I would say first, determine what kind of personality you have and go from there. I would just say that when it comes to international cuisine, a lot of these recipes, these methods, have been around for a long time. Trust in those. There is a reason why they have lasted a lifetime.”

Trying one’s hand at international cooking can bring challenges for the newbie.

“A lot of time it’s that they typically always use all fresh ingredients and spices,” he said. “Sometimes, what is available to us here in the states is a processed form of the ingredients. Try to use as many fresh ingredients as you can. Don’t use canned tomatoes, use fresh tomatoes, that kind of thing.”

Davila advises against sinking a lot of money into fancy equipment and cooking utensils.

While Davila is all for experimentation in the kitchen, he does have a word of warning for the new culinary arts enthusiast hoping to make a go of international meals.

“For me personally, I’d say Japanese cuisine is the most challenging for a new chef to try to recreate,” he said. “True Southeast Asian cuisine can be a challenge because of the layers they use in their cooking between the fish and the vinegar and the chiles and in almost every dish you must balance that sweet and savory mix within it. That is pretty dang hard to pull off every time, even for experienced chefs.”

Davila sees the growing popularity cooking enthusiasts are showing for international menus. He thinks that traditional ideas recognizing French cuisine as the standard for fine fare are changing. He sees a future where menus and cuisine of different countries will be recognized for their quality and exciting flavors, including some that are currently underrated.

“Mexican cuisine is not underrated, but I think in the next two to five years, you will see this country demonstrate more of its gastronomic expanse,” he said. “I think Americans tend to think they know everything about Mexican cooking. We know zero about it. You only know what you are shown. I’ve been fortunate enough to travel throughout Mexico, the interior, the coast, and the South, and the food in those regions is tremendous. Mexico is about more than fajitas and enchiladas. We tend to think that only European cooking demonstrates refinement, specifically the French. We perceive that as the epitome of fine dining. But Mexican concepts are now emerging as being fine dining options. I see chefs flocking to Oaxaca for training and drawing on the cuisine from that area.”

One last bit of advice for the person looking to take their spatula into battle on the battlefield of international cuisine:

“Have fun,” Davila said. “If things don’t work out, you can always go out to eat.”

Street Eats AND Gourmet Treats

Essential Tips for safely Eating Your Way Around the World

Traveling is an exciting adventure, but it also comes with its own set of challenges – especially when it comes to food and food safety. Lisa Fuquay, a seasoned travel agent, offers expert advice on how to enjoy the culinary delights of travel destinations, both foreign and domestic, while staying safe and healthy.

"So in my early career, I actually was an admin assistant for a telecom company and being an admin assistant, I booked everybody's travel,

so I just kind of got a passion for it," Fuquay said.

This initial exposure to travel planning ignited a passion that later shaped her career. Encouragement from her husband played a pivotal role in her career transition.

"One day, I booked our own travel somewhere and did a lot of work, and my husband said, 'You've said for years you want to do this and that it is your passion. I see it every time you're doing it; you just light up,'" she said.

Story by Bianca Rawlings

Photos by Victoria Gaytan and courtesy Lisa Fuquay

LISA FUQUAY

The encouragement led her to take a leap and start a travel business in 2014. By 2019, she was able to quit her other job to focus on travel full-time.

"The timing was kind of crummy with COVID, but had I still been working my full-time job, I would not have been able to focus everything I needed to on my clients," Fuquay said.

It is evident that Fuquay has an endless appetite for all things travel, from bookings and reservations to lodging and lunch recommendations. Since she started, she has navigated many sticky situations for her clients and has a plethora of pointers to offer for foodie travelers.

To provide the best service to her clients, Fuquay believes in the importance of personal experience.

"To do this, you have to invest in yourself by traveling yourself,” she said. “So you can learn the properties, the cruise lines, the tour guides– all the different things.”

This firsthand knowledge allows her to offer valuable advice and recommendations to her clients.

She shared practical travel tips and safety advice that she herself follows.

Her pragmatic approach ensures that travelers enjoy their experiences while staying safe. One that blends caution and adventure encourages travelers to find a few restaurants with large menus and revisit them at different meal times to try new dishes while knowing that the quality and cleanliness is to their liking.

For those actual travel days, such as on the plane or in the car, she had some other key pieces of advice.

"I always take at least a protein bar, at least beef jerky with me just to be safe,” she said. “It may return with me, and that's great, but I do take that."

Another must-have tip she offered for all days of the trip is to pack lots of patience. It is a staple ingredient for enjoyable travel of any kind, Fuquay said.

Once settled in a location, she encourages travelers to explore beyond the tourist spots.

"I do love to go where the locals go,” she said. “So I ask a concierge about where they eat, where do they go. That way you get off the main beaten path and eat something local."

For food lovers, she offered a few specific destinations but said it largely depends on the type of food interests the travelers.

"For clients that do like seafood, definitely Hawaii,” she said. “Depending on which island you're on, some of the different dishes you can get there are like no other."

For a food paradise international destination, she recommended a trip to Italy.

"Italy is for foodies, Italy is amazing,” she said. “I've had so many clients do different food tours and cooking classes while they're there, and that's really fun."

One key consideration is taking the time to know what you can or cannot eat, Fuquay said.

"You have to be aware of your own digestive system,” she said. “If you're sensitive to things, you might not want to be adventurous. I do like to try things locally, because that is part of the fun of traveling, but I am still cautious.”

While she acknowledged travel is supposed to be fun, she also stressed the importance of travel protection, especially during these uncertain times.

"Having travel protection is a must,” she said. “Something not everyone knows is that most of the travel protection companies have a concierge service that comes along with it, and you can reach out to that concierge and ask them for assistance on just about anything."

Traveling abroad opens up a world of flavors and culinary experiences. By following Fuquay’s expert tips on food and food safety, you can make the most of your foodie adventures while ensuring your health and well-being. Safe travels and bon appetit!

A TASTE OF ITALY Buon Appetito!

Indulge in Authentic Italian Flavors with a tour of Local eateries

Take your tastebuds on a journey abroad as you venture to our own slices of Italy. You don’t have to travel far to enjoy a taste of Sicilian-inspired cuisine or pizza made using an ancient Roman technique. Both of the restaurants featured make their dishes from scratch. From their dough to their sauces, every ingredient is guaranteed to be fresh and made with the utmost tender love and care. The dedication to their craft can be tasted in each and every bite and is guaranteed to be a delight. Whether you’re looking for a family-friendly place to have dinner, a place to pick up something tasty after a long day or a new date night spot, you’re sure to have a spectacular time as you wine and dine nearby.

Story and photos by VICTORIA GAYTAN

THE BRICK

KITCHEN & BAR

736 E. Kingsbury St., SEGUIN

When the owners of The Brick Kitchen & Bar first moved to the area, they knew they wanted to create something special. Chef Robert and his team are dedicated to making the best cuisine and are determined to give something new to Seguin, Texas. They have made it their goal to create an environment that would be able to embrace hometown charm while creating a deliciously

diverse menu. Their dedication went as far as to have their chef attend Pizza University in order to learn the techniques needed to make their food as authentic as possible. Using an ancient Roman recipe, their dough takes approximately 20 hours to make and is worth every second.

The Brick Kitchen & Bar has created something not only worth

trying, but celebrating. Their inclusive work environment stems from their employees to their cuisine. With vegan and gluten-free options available, there truly is something for everyone. As of now, they are currently only offering takeout but once their dining space is ready, they are prepared to hit the ground running and offer a space ready to welcome all.

NOLI'S VITE

ITALIAN KITCHEN

170 Buffalo Place, Cibolo

After the success of their New Braunfels location, the owners of Noli’s Vite wanted to share their Sicilian-style cuisine in Guadalupe County. Attracted to the growth and charm of the area, they were thrilled to open the doors of their second location just over a year ago in Cibolo, Texas. Located off of Cibolo Creek, the restaurant

offers a warm and inviting atmosphere with both indoor and outdoor seating. Whether you want to sit inside for a date night or have a place for the kids to play to work up an appetite, Noli’s can do it all.

All of their dishes are made fresh daily, from the pasta, to the pizza, to their mouth watering garlic knots.

Chef Agon prepared some of his favorite dishes to be photographed and believe me, they are fantastic. As a family-owned business that knows the joys of parenting, they are able to create something that even your pickiest eater will be sure to enjoy. Offering weekly and daily lunch specials, there’s always a chance for you to try something new.

Choose local and independent for all your shopping needs! Thank you for continuing to support our community.

Promise Me Jumpsuit

Serenity Boutique - $32

Elevate your style with this sophisticated pinstriped halter tie-back jumpsuit. A chic blend of Italian fashion and contemporary design, it's perfect for both formal and casual settings.

837 E. Court St. | 830-379-4849 www.serenityboutiquetx.com

SMEG

Kettle - 3 Cup

Gift & Gourmet - $149.95

Italian-based SMEG is known for its '50s retrolook appliances designed in collaboration with some of the world's top architects. This electric mini-kettle combines iconic midcentury style with modern features. Convenient for a quick break, the small-capacity kettle is ideal when you're preparing one or two cups.

212 S. Austin St. | 830- 379-1242 www.giftandgourmetseguin.com

Cucina Povera: The Italian Way of Transforming Humble Ingredients Into Unforgettable Meals

Pecantown Books and Brews - $32.55

Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting and nostalgic recipes of cucina povera – Italian peasant cooking that is equal parts thrifty, nourishing and delicious. The Italians call it l'arte dell'arrangiarsi, or the "art of making do with what you've got." This centuries-old approach to ingredients and techniques reveals the soul of Italian food at its best. It starts with the humblest components – beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers – and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals.

212 S. Camp St. | (830) 491-9155 | www.pecantownbooks.com

EVENT CALENDAR

Summer Camp at Seguin Art League: ninth - twelfth — 10 am - noon

Year of the Dragon Summer Camp at Seguin Art League helps students to develop their artistic skills using a variety of media dealing with both two and three dimensions in space.

Location: Seguin Art League, 104 S. Austin St.

GVEC Blood Drive in honor of Gunnar and Peyton: Eleventh – 9 am - 1pm

In honor of Gunnar Pruitt & Peyton Lara, you can help make a difference by donating blood at the upcoming blood drive. Gunnar, battling severe aplastic anemia, and Peyton, diagnosed with ALL Leukemia at just 8 months old, both rely on blood and platelet transfusions in their fight against these life-threatening conditions. Every donor will receive a complimentary summer beach towel as a token of our appreciation.

Location: Bloodmobile at GVEC Customer Service Center Parking Lot, 927 N. Hwy 46

An evening with Larry Gatlin: fourteenth – 6 - 8 pm

A special concert benefiting the restoration of Nolte Dam and Meadow Lake, featuring the legendary Larry Gatlin with the captivating performance of Randy Carson setting the stage. Within the historic walls of the Palace Theatre in Seguin, TX, let the music resonate as we come together to support the preservation of our cherished natural landscape.

Location: The Palace Theatre, 314 S. Austin St., Seguin

Seguin rocks the runway: Seventeenth – 6 pm

Don’t miss the highly anticipated Seguin Rocks the Runway Style Show 2024, featuring the fabulous Mayor Donna Dodgen and the stylish Lynette Gray. An evening of fashion and fun with an array of heavy hors d’oeuvres, a complimentary beverage, and a cash bar for additional drinks. Plus, participate in exciting prize drawings throughout the night.

Location: The Silver Center, 510 E. Court St.

Third Thursday: Eighteenth – 4 - 8 pm

Businesses and shops in Downtown Seguin are open with sales, events, snacks and fun! Each month features a different, exciting theme. Shop Seguin. Shop Local. Shop Small. Help support local businesses as they change to meet the ever-changing environment. Shop online or in store.

Location: Central Park, 201 S. Austin St., Seguin

Christmas in July - Yellow rose artisan market: twentieth – 10 am - 4 pm

This vibrant, indoor air-conditioned event will feature over 60 vendors showcasing locally hand-crafted items. It's the perfect opportunity to find unique and one-of-a-kind gifts for your loved ones and jump-start your holiday shopping with exclusive finds. Beat the holiday rush while supporting local artisans and makers.

Location: Seguin Coliseum at the Seguin Events Complex, 950 S. Austin St.