Texan Magazine Spring 2024

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SPRING 2024

FEATURING

12

THE FOOD THAT BRINGS YOU BACK!

The Sumo empire expands from a traditional Japanese Hibachi Steakhouse to include fast, fresh and locally sourced farm to table, Sumo Sumo.

Carl Ruiz

20

26

SCIENCE

TOTAL SOLAR ECLIPSE

The event of a lifetime happens on April 8th in Texas! Where to go for the best view.

Bill Dante

FASHION

LET YOUR STYLE BLOOM

Ultra-feminine dressing for spring.

Lisa Dante

TRAVEL

38

FLORIDA’S COASTAL WONDER

St. Pete Beach has been rated #1 in the U.S. and #5 in the world! A postcard-perfect seaside destination in the sunshine state.

Nancy Foster

TABLE OF CONTENTS

49

TEXAN

57

68

WINE

SUBLIME SICILIAN WINES

ETNA - The crown jewel of Sicilian viticulture.

Jim Peterson

77

CULINARY

HOMEMADE ITALIAN

Simple and easy with a secret ingredient that will put your sauce over the top!

Matthew Harvey

GARDENING

TRANSITION YOUR GARDEN TO SPRING

Every new season is the start of the best garden ever - right? Let early spring be your blank canvas to create your masterpiece.

Marc Hess

EVENTS

FIESTA® SAN ANTONIO!

Don’t miss the mega party with over 100 events, three major parades, and something for everyone!

COCKTAILS

81

TEXAN SPICY PEACH MARGARITA

This festive libation will have you saying “Viva Fiesta!”

LETTER FROM THE EDITOR

As if the arrival of spring wasn’t enough to celebrate on its own, there are so many other spectacular events to look forward to in the next coming weeks.

Of the major events, first up is Easter, which, by the way is on March 31st this year. Did you know that the reason why Easter moves around on the calendar from year to year is because the date of the holiday is determined as the Sunday after the first full moon after the spring equinox?

Speaking of the moon, on April 8th the moon is going to block the big, bright sun during the daytime, darkening our skies. And lucky for us Texans, the total eclipse path includes Austin, the Texas Hill Country, and generally Central Texas. Read all about this once in a lifetime event in this issue, including eye safety and where to go for the best viewing experience.

Next up on the calendar starting on April 18th is Texas’ largest, mega “party with a purpose,” Fiesta San Antonio!! Get ready to celebrate with ten days of fun, food, parades and crazy, over the top merriment for the entire family.

And somewhere in there, we can’t forget about Spring Break! The beach is always a popular Spring Break destination and St. Pete Beach, featured in this issue, is one of the most beautiful in the nation!

Springtime gardening is always a top priority for many Texans.

What to plant right now? You can read about that, too. There will be flowers in your garden and in your wardrobe. Yes, this year, spring in Texas should be spectacular!

Lisa Dante Editor-In-Chief

CONTRIBUTING

KEITH

JOSH

LISA

MARC

DR.

MARSHALL

MATTHEW

DR.

ALBERT

NANCY

SHERIFF

JIM

DENISE PAYNE

JEREMIAH

SUMO JAPANESE STEAKHOUSE AND SUMO SUMO HIBACHI BAR

The Spectacular Show Brings You In……. But It’s The Food That Brings You Back!

by CARL RUIZ

“No matter how many times you see the show, the teppanyaki chefs are always adding a new and exciting skill to entertain our captivated diners,” says owner, David Sumo Meltzer. Located on IH 10 in San Antonio, Sumo delivers a memorable evening with knife juggling, an onion volcano that shoots out flames high into the air, flying shrimp and Hibachi chefs showing off their fire blazing skills. There’s even a fire breathing dragon made from fruits and vegetables! Each chef has their own set of skills that they use to enthrall guests and bring the meal alive. But there is a common feature, and that is the great ball of fire that begins the preparation of each meal as the grill is cleaned.

The highly skilled chefs also strive to connect with diners gathered around their table to make the dining experience more personal and memorable. They realize that many of their guests are celebrating a special occasion such as a birthday, anniversary or graduation, or whatever you want to celebrate. Even if you’re not celebrating anything special, you’ll find dining at Sumo an exciting evening for the entire family that creates lasting memories. Don’t want the full table-side performance? No problem. You can sit at the Hibachi bar and still be served any of the dishes on the menu.

No matter how many times you see the show, the teppanyaki chefs are always adding a new and exciting skill to entertain our captivated diners.

- Owner, David Sumo Meltzer

At Sumo, customer satisfaction is their top priority. So much so that the mouth watering, melt in your mouth, Akaushi Kobeashi beef, is locally sourced from HeartBrand Ranch, located near College Station. The quality of the show is surpassed only by the quality of the food.

David Sumo spent years training under the guidance of Hiroaki “Rocky” Aoki, the original founder of Benihana. There is so much to choose from on

the menu. Chateaubriand, an extremely tender cut of beef, New York Strip, or a lobster tail are customer favorites. The lengthy menu offers plenty of pairing ideas. It might be a combination plate of chicken, shrimp and steak, or a bowl of udon noodles. The Tokyo seared tuna and Terriyaki salmon are also best sellers. There are also gluten free dining options such as soba noodles which more and more diners really appreciate.

Sumo Sumo, is now open. Chef prepared, right before your eyes, healthy, fresh, fast and casual, farm to table.

What’s New In The Sumo Universe?

In addition to Sumo, the long standing, number one rated Japanese steakhouse, Meltzer has recently opened, Sumo Sumo Hibachi Bar on Babcock Road in San Antonio. It’s all about high quality, affordability, speed and delivery. The casual dine-in or take out grill offers not only savory selections of Wagyu beef, chicken and shrimp, and much more but also popular sushi rolls, home grown micro greens and plant based dishes. It’s all fresh, never frozen, prepared right before your eyes and sourced from local farms and ranches. No detail is left undone. The to-go packaging is even environmentally friendly. Franchise opportunities are available. The choice is yours! Enjoy the show! Come back for the food! These healthy meals pack

It’s all about creating the best dining experience we can

- Owner David Sumo

a punch of essential proteins and nutrients for a wholesome dining experience.

Sumo Japanese Steakhouse

8342 I-10, San Antonio, TX 78230

Open Monday-Friday 4:30pm til 9pm

Saturday and Sunday 11:30am til 9pm

Sumosanantonio.com 210-541-8999

Sumo Sumo Hibachi Bar

6565 Babcock Rd #19, San Antonio, TX 78249

Closed Monday

Tuesday-Sunday 11:30am til 8:30pm

Sumosumosanantonio.com

877-545-7866

WHY IS THE 2024 ECLIPSE IN TEXAS SO SPECIAL?

by BILL DANTE NBC METEOROLOGIST

Atotal solar eclipse happens when the moon passes between the sun and Earth. On April 8, 2024, daylight will turn to night in certain cities in Texas for over 4 minutes. In Texas, the total eclipse will begin at 1:30p.m. near Del Rio and then continue its path over central Texas.

TEXAN SCIENCE

I heard some people mention that we just had an eclipse in Texas this past October. We did…..but that was an Annular Solar Eclipse, NOT a Total Solar Eclipse. As a matter of fact we get a few partials during the year but not a full solar eclipse. Write this down, you’ll sound smart, a total eclipse happens every 18 months somewhere in the world…. but NOT in Texas.

Are you ready? The LAST TIME A TOTAL ECLIPSE OCCURRED OVER CENTRAL TEXAS

WAS IN 1397. That was 627 years ago! That’s 100 years before Columbus stepped onto the beaches in the Caribbean. The next total eclipse in the United States will be in 2044.

Now you know what all the excitement is about! People are coming from all over the world to Texas to view the total eclipse on Monday, April 8, 2024. Some hotel rooms in the eclipse area are going for $1000 or more a night with a three night minimum! Homes

The last time a total eclipse occurred over Central Texas was in 1397.

located in the eclipse path are renting for thousands of dollars.

The full solar eclipse will come up from the pacific into Mazatlan, Mexico and enter into Texas over Del Rio. The shadow line will continue into the Texas Hill Country. San Antonio will be the largest Texas city to get a good view but ONLY the north and northwest side of the city will offer the best viewing. The further up IH10 or north on IH-281 you go, the longer the total view. If you travel about an hour outside of San Antonio to Kerrville or Fredericksburg, you will have a better total eclipse experience, as those towns are considered to be in the path of totality.

TEXAN SCIENCE

By the way, I mentioned that hotel rooms were going for lots of money. But if you want to be right in the center of the total eclipse then here is a deal you may want to know about. The Texas Rangers Heritage Center in Fredericksburg, Texas has 200 paved parking spaces and is only charging $100 per car, for that day, right on Highway 290. The Former Texas Rangers Law Enforcement, and the full solar eclipse! Talk about memories. You need to call them and make a reservation ASAP.

1-(830)-990-1192

trhc.org

The eclipse continues across Texas touching the southeast corner of Dallas and then all the way to Canada. Oh, if you haven’t selected a spot yet watch out, because for the entire state, according to DPS, traffic is going to be bumper to bumper for hours. So leave yourself lots of time no matter where you are planning to go.

TEXAN SCIENCE

What about your eyes???

You should know by now to protect your eyes with (ISO 12312-2) special solar glasses. You can look up some other ways to safely view the eclipse on Google. BUT THE VERY DARKEST SUNGLASSES WILL NOT WORK! Say that five times out loud! People have damaged their eyes and have even gone blind without the proper eyewear. Not even partial phases! This is NOT an old wives tail. Take care of yourself and your family!

Enjoy this once in many lifetimes experience. The following data is from NASA/Goddard Space Flight Center, from eclipse.gsfc.nasa.gov.

Depending where you are in central Texas, the eclipse will start around 12:14 p.m. The full will be approximately at 1:34 p.m. and after just minutes, back to the partial and should be over around 2:55 p.m. in central Texas. That’s a lot of partial and full solar eclipse for everyone to enjoy.

Together we are living history!!

LET YOUR STYLE BLOOM

by LISA DANTE

TEXAN FASHION

Florals, pastels and brights stand out from the bunch every spring. They’re always a happy staple at this time of year and the undisputed stars of the season. Year after year they continue to prove their relevance and staying power. With Easter and Fiesta right around the corner, what could be more perfect for spring.

TEXAN FASHION

Ultra Feminine Bow Details

Anything new? Well, yes. Floral patterns for spring are not exactly groundbreaking but there is another trend that has captured the season like no other. It’s girlhood. It includes all things sweet and innocent, even if you’re not….lol.

The soft aesthetic offers an escape from the demands of adulthood. This includes lots of pink-looks and Barbie inspired fashion. Not ready to be so sweet? Opt for combining pastel pink, (not bubble gum pink) with bright or olive green, navy, burgundy or any shade of grey. It’s a color marriage made in design heaven.

When I dress in a girly way, I feel like a feminine adult woman. Sometimes it’s just the addition of simple embellishments, such as the cuff or neckline of a blouse in the shape of a bow. Although, ruffles, puffed sleeves and cut-outs are also very popular and can definitely make a statement. At first I was very hesitant as an adult, to embrace the giant bow in your hair trend. But if you choose a structured bow, instead of a loose floppy one, your look can be chic and elegant at any age. Also, check out the bows made of pearls or rhinestones for dressier occasions.

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Balancing Act

A little floral goes a long way. Achieving a balanced look is key. Pair your floral outfits with solid accessories. Can you mix and match floral prints? Yes, of course. Successful mix and match fashion involves finding a common color that bridges the different patterns. Many large and small florals together can create an interesting visual palette.

TEXAN FASHION

Flower Power

With winter, (or whatever there was of it in Texas), finally over and that fresh spring smell dancing in the air, it’s only fitting to want to integrate the very essence of the season into your wardrobe. Now that the seeds have been planted, feed your floral fever!

FLORIDA’S COASTAL WONDER: THE MAGIC OF ST. PETE BEACH

by NANCY FOSTER

W’ith Spring Break approaching, you might want to consider a getaway to the land of sun and sand, tropical seas, and blissful sunsets. If that sounds appealing, and you’re looking for a getaway that won’t break the bank, a trip to awardwinning St. Pete Beach on Florida’s west coast may be just what you are looking for. This sun-drenched destination is easy to get to by air. Southwest Airlines has direct flights from San Antonio to Tampa International Airport that will get you there in just over two hours. Then, after a stop for a rental car (or Uber it), it’s a quick and easy half-hour drive to the beach. Unpack, unwind, and feel your cares drift

away in what many consider as their ultimate happy place.

Did you know that St. Pete Beach was ranked the #1 beach in the U.S. in 2021 – and #5 in the world by TripAdvisor? This compact five-mile stretch of paradise, one of several barrier islands that stretch more than 30 miles north to Clearwater Beach, is flanked by the tropical waters of the Gulf of Mexico on one side and calm intercoastal waterways on the other. Gulf waters are blissfully warm year-round, most accommodations are beachfront, and a multitude of dining and entertainment venues offer you the choice to be on the go all day or just kick back and immerse yourself in nature’s bounty.

Did you know that St. Pete Beach was ranked the #1 beach in the U.S. in 2021 – and #5 in the world?

TEXAN TRAVEL

WHERE TO STAY

As far as lodging goes, choose from an eclectic mix of independently owned hotels, chain hotels, B&Bs, and condo rentals. Some properties, such as the moderately-priced Dolphin Beach Resort or the sprawling Sirata Beach Resort, have been hosting families for generations with comfortable rooms, tranquil pools and ultracasual beachside tiki bars.

The Legendary Don CeSar

Feel the need to wrap yourself in luxury? Choose the fabulous historic Don CeSar, affectionately dubbed the “Pink Palace®” because of its iconic color. The Don is steeped in history (it’s rumored to be haunted by its builder), wears the scars of being appropriated as an Army hospital during

WWII, barely survived the wrecking ball in the 60s, and by 1973, reopened as the premier resort choice of discerning travelers. Their former guest list is a Who’s Who of celebrities, having been the quiet respite where Marilyn Monroe, Joe

DiMaggio, Al Capone, F. Scott Fitzgerald, Babe Ruth, Frank Sinatra, and many rock stars have lodged. Even President Franklin Delano Roosevelt stayed at the Don.

Enjoy luxurious, wellappointed accommodations (remember, this hotel was built in the 1920s, so don’t expect huge rooms but do expect refined elegance). Feel the need for pampering? Kick back at the Don’s opulent Spa Oceana. Dining options range from casual to gourmet, or just hang out at the Lobby Bar and sip delightful tropical libations.

Stroll the beach, search for the perfect shell, and leave your footprints in the sugar-soft sand, but time your day to be beachside at sunset when that majestic golden orb sinks slowly into the sea. For post-sunset fun, cozy up by the blazing firepit and raise a toast to memories made. doncesar.com

TEXAN TRAVEL

Island Grand Beach Resort, TradeWinds

Fun For Everyone

Whether you visit as a single, couple, or family, a great lodging choice is the TradeWinds Island Resorts on St. Pete Beach. Here’s where you Island Grand Beach Resort or RumFish Beach Resort. This activity-packed complex features dive-in movies, stand-up paddleboards, beach yoga, floating lounges, a well-equipped fitness center, poolside cabana rentals, and - opening for the season in March at Island Grand - a three-story tall, 200’ long High Tide Water Slide sure to elicit shrieks of wonder. To refresh and rejuvenate, indulge in a warm stone massage at BodyWorks Spa at RumFish Beach Resort. Fourteen dining outlets and bars sprawl between the two properties, but a must-do (whether you stay there or not) should be dinner at RumFish Grille where the focal point is a jaw-dropping 33,500 square foot aquarium stocked with hundreds of tropical fish. The menu features tasty sustainable seafood choices including fork-tender Blackened Mahi Mahi and Gulf Shrimp. Definitely save room for a slice of Classic Key Lime Pie. tradewindsresort.com

TEXAN TRAVEL

DINING, DRINKING AND NIGHTLIFE

St. Pete Beach has an eclectic array of dining venues from tropical tiki bars to rooftop dining to local tried-and-true favorites, and most are locally-owned. Fabulous seafood is on most menus, freshly caught and deliciously prepared. Grouper, a mild-tasting fish with firm flesh, is what most people covet, and area chefs creatively prepare it in many ways. A must-try is a grouper sandwich, grilled, broiled, or fried. Can’t-go-wrong eateries include PJ’s Oyster Bar, 360 Rooftop inside the Hotel Zamora (perfect for sunset views), and the trendy 82 Degrees inside the Saint Hotel, where happy hour is every day from 3-5 pm and a frosty margarita pairs perfectly with an utterly decadent Lobster Bruschetta.

TEXAN TRAVEL

BEACH ADVENTURES

If you find yourself caught up on beach time, explore the area. For off-beach fun, roam through the shops and boutiques on historic Corey Avenue and visit their Sunday market (October – May) for fresh produce, artisan bread, and handcrafts from local vendors. Getting out on the water makes for another memorable outing. Whether you parasail, sail out on a dolphin watch cruise, or book a romantic sunset cruise on the Starlite Sapphire Dining Yacht, the sea breezes will lull and entrance you. An Island Ferry ecotour in a clear-bottomed kayak will cruise you through lush mangroves and hidden waterways. Be on the lookout for dolphins or manatees! Anglers can enjoy full or half-day deep-sea fishing excursions on the Gulf. Dolphin Landings charter boat center offers a variety of options, and seasoned captains know the best spots.

TEXAN TRAVEL

BEYOND ST. PETE BEACH

For cultural enthusiasts, downtown St. Petersburg features the world-famous Salvador Dalí Museum, James Museum of Western Art, the Chihuly Exhibit which features spectacular glass art, and many individual galleries. The SunRunner, a low-emission hybrid electric vehicle, will get you there in thirty minutes. Downtown St. Pete is also home to Major League Baseball’s Tampa Bay Rays, so check the schedule and take in a game. Nearby beaches share similar beauty to St. Pete Beach. A few to explore include intimate Pass-A-Grille, just south of the Don CeSar. This pristine ribbon of beach beckons you to sink your toes deep into pure white sand and linger. If you prefer a smaller, more intimate property, the newly-opened Berkeley Beach Club boasts of being “99 steps from the Gulf of Mexico” and offers eight

beautifully appointed rooms or suites. If you go, plan a meal at their Dewey Beach Bar & Grill or venture to their rooftop lounge and sip a fruity cocktail as you gaze out to sea. Another “don’t miss” Pass-A-Grille dining option is the iconic Hurricane Seafood Restaurant where their “catch of the day” is always a foodie’s delight

and views from their top deck are spectacular. For fun, (plus good eats and drinks), make a stop at Red, White and Booze where kids can pet catfish, up-tempo music entertains on select nights, and menu temptations include a Key Lime Pie Martini that goes down easy with their zesty Smoked Fish Dip.

Pass-a-Grille Beach

Go a few miles inland to award-winning Fort De Soto Park, an 1136-acre oasis of five inter-connected islands where you can hike, bike, birdwatch, fish, grill out, explore a long-abandoned military fort, and discover your perfect spot on almost three miles of pristine beach. Your dogs can even romp on the beach in designated areas, and there’s even a beautiful RV/camping area!

To truly enjoy this beautiful beach destination, allow at least three nights to explore and unwind. After that, you may find yourself repeating what so many others have said, “I never want to leave.”

For further information on St. Pete Beach and surrounding areas, visit tampabaybeaches.com or visitstpeteclearwater.com.

Nancy Foster has authored more than 400 articles for national, regional and local magazines and newspapers, including regular contributions to Allegiant airlines in-flight magazine, My Non-Stop Life. She heads Foster Tourism Marketing based in Kerrville and has clients in the hotel and attraction industry, including the Museum of Western Art in Kerrville.

Fort De Soto Park Fishing Pier

Roseate Spoonbill at Fort De Soto Park

SUBLIME SICILIAN WINES FROM MOUNT ETNA

by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER

TEXAN WINE

Ifirst visited Sicily in 1995. The Air Force would use Sigonella Naval Air Station as a stopover point when we were redeploying our A-10 fighter jets from Kuwait. As you flew into Sigonella, it was impossible not to be awed by the sight of the active volcano Mount Etna. There was a small stream of billowing smoke making it seem peaceful. Still, I couldn’t help wondering, “What if it erupts?” It was both daunting and fascinating.

I knew very little about wine back then, but I do remember sipping Sicilian wine while enjoying charcuterie from the local

butcher shop near our hotel. I also carried a few bottles back home with me, hidden in my A-10 travel pod. Sicily was fascinating the few times I visited.

Looking back, I could kick myself for not learning more about the amazing wines made on the slopes of Mount Etna. Etna wines, known as Etna Rosso (the red) and Etna Bianco (the white), have become some of my absolute favorites over the past few years. It seems like such a dichotomy.

How does the harshness of volcanic soil produce such wines of grace and style?

I knew very little about wine back then, but I do remember sipping Sicilian wine while enjoying charcuterie from the local butcher shop near our hotel.

TEXAN WINE

ETNA ROSSO

As with so many other wine regions, the beauty of Etna wines is possible because there are specific grapes that thrive in that terroir.

The Etna Rosso wines are mainly comprised of Nerello Mascalese, an indigenous grape to Sicily. Ben Spencer is the winemaker for a new Etna project called Blindspot Vineyards. A few years ago they discovered an isolated vineyard tended by a family that just made wines for their own use. A bargain was struck. Their first release in 2023 was only 800 bottles.

The grape’s DNA has been designed over the centuries to do what it does best on volcanic soil.

Ben Spencer

Ben says, “Nerello Mascalese was born and raised here on the slopes of Mount Etna. The grape’s DNA has been designed over the centuries to do what it does best on volcanic soil. It is literally a crossing between a white grape and black grape, so its lifespan is special in the vineyard. It’s like how Chenin Blanc does well in northern France, or Sangiovese does well in Tuscany. Where the grape is raised matters.”

One question I often get when introducing a new wine is “What other wine can you compare this to?”

While the flavor profile of Etna Rosso wines is quite distinct, I think it’s fair to say the body of an Etna Rosso, and the expected richness, is most like that of an elegant Pinot Noir.

TEXAN WINE

The typical aromas in an Etna Rosso can range from wild cherry to fresh strawberry with spice, garden herbs, and a mineral component. On the palate there can be varied red and black fruits. There is often a softness or delicacy to the Etna Rosso wines, and then that ever-present undercurrent of volcanic soil influence so unique to these wines.

The Etna Rosso wines are extremely food friendly. While many Italian red wines seem to crave a food complement to help them express their fullest potential, an Etna Rosso can certainly be a sipping wine. Still, the food pairing potential is quite diverse. I have often paired them with Veal Milanese or Veal Parmigiana. Any kind of Italian red sauce, like Marinara or Bolognese, works well. They pair just as easily with a nice grilled steak, rack of lamb, or other red meat dishes. Oh, and pizza works great too!

You will sometimes see a secondary grape, Nerello Cappuccio, added to Etna Rosso. By rule it is limited to a maximum of 20%. This

grape produces a wine with a deep red color, but it lacks the backbone to be produced as a stand-alone varietal wine. Used in proportion, it can help tame the wilder instincts and bring out the best of the Nerello Mascalase.

Etna Rosso wines pair perfectly well with lamb chops.

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ETNA BIANCO

The white, or Bianco, wines of Etna are just as beguiling as the Rosso. I cannot count the number of times I have popped the cork on an Etna Bianco to motivate me while preparing a meal. There is something about the fresh vivacity of the flavors that practically forces your mood to equal it. The dominant white grape for Etna is Carricante. Some believe it’s been grown on Mount Etna for over a thousand years. An Etna Bianco must have at least 60% Carricante. There are a few other white grapes, but Catarratto is the secondary grape most often used.

Like the Nerello Mascalese, Carricante was born and raised on Mount Etna. This allows the wines to be made with minimal intervention.

The owner of Blindspot Vineyards, Matt Burghoff says, “Mount Etna does all the hard work, and you just have to get out of the way!” That’s not to say winemaking techniques don’t matter. Many

wineries use a technique called cold maceration, where the grapes are cold soaked prior to fermentation. This extracts aromas and flavors in a manner a straight press and fermentation would not do. To keep Etna Bianco fresh, most will use a cold fermentation in stainless steel or concrete tanks. They often let the wines “rest on the lees” for three to six months. The “lees” are remnants of dead yeast cells after fermentation. This helps add an element of complexity to the flavors.

Mount Etna does all the hard work, and you just have to get out of the way!

Matt Burghoff, Blindspot Vineyards

The aroma and flavor profile of an Etna Bianco will surprise you with its energetic appeal. I always like to use the word zesty. Whether it’s the nose or the palate, you may find a crazy concoction of lemon, grapefruit, green apple, chamomile, pear, or even pineapple. There is always a bright acidity that literally makes your mouth water. You can begin to see why I like to sip it while cooking. For food pairings, it makes a great starter with charcuterie and salty Italian hard cheeses like Asiago. Etna Bianco is also the perfect complement to seared scallops or just about any fish or chicken entrée.

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ETNA WINERY RECOMMENDATIONS

The best aspect of Etna wines is the incredible value they offer. Aside from the few single vineyard offerings, the basic Etna Rosso and Etna Bianco wines are often under $30. Even the higher end single vineyard wines will be below $100, and most barely go over $50. This is starting to change a little with the recent renaissance Etna wines are undergoing.

For now, I believe Etna wines are some of the greatest values in wineIt is definitely a wine to consider for a host gift when you’re invited to dinner.

Tenuta delle Terre Nere: Both the Etna Rosso and Etna Bianco have been standards in my house for years. It’s the perfect go-to wine when you need something Italian but you’re not looking to break the bank. I have probably opened more of this than any other Etna producer. They also have a few single vineyard wines in both Rosso and Bianco.

Tornatore: The Tornatores trace their Etna grape growing back to 1865. These are fun wines to try, offer tremendous value, and I have never been disappointed. For a different experience, look for the slightly higher end Pietrarizzo bottlings which are aged in wooden barrels for a time.

Graci: Young winemaker Alberto Aiello Graci is at the helm now. You might pay a little extra for these, but they are worth it. He uses minimal intervention techniques and the resulting wines simply burst on the palate. These are tremendous food wines!

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Cusumano Alta Mora: The Cusumano brothers started this project about 10 years ago. The name Alta Mora translates to “High, Black” representing the great heights and dark soils of Mount Etna. The vineyards are about 4,000 feet up the 11,000foot mountain. Delicious wines!

Pietradolce: Here is another relatively young winery started in 2005. They have Etna Rosso, Etna Bianco, and an Etna Rosato (rosé). All are very nice wines. I will note that when you see an Etna Rosato, it’s usually made from Nerello Mascalese with short skin contact to extract a bit of color before fermentation.

There are many other producers on Mount Etna, but these are my favorites among all those I have tasted. Best of all, they are typically the ones you can easily find in your local wine store. I always encourage my Instagram followers to seek out new wines and new wine regions. It’s the best way to expand your palate and experience the wide world of wine. If you have been wondering where you should venture next, look no further than the sublime wines from Mount Etna.

It’s an easy hill to climb. Cheers!

Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.

Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 20 years and is an avid wine collector. His extensive wine knowledge includes travel to many wine regions, tasting many of the world’s top wines, and ongoing personal wine exploration. He has cultivated a large following on his Instagram account, @tx_wine_pilot.

SIMPLE ITALIAN RECIPES WITH BOLD FLAVOR COMBINATIONS AND A

SECRET INGREDIENT!

by MATTHEW HARVEY

Well now, how tired are we? We’re only three months into the new year. The holidays are over and spring is officially knocking on our door. Family is long gone, (until Easter), drama unfolded, people wept, people fought, and that was just over the Super Bowl. By now, you should be fully back to the grind. You’re primed and ready to commit to cooking more at home. Remember those New Year resolutions? Well forget the one that said eat healthier. Let’s change it up to just eat better. You don’t have to make major changes to your diet. The amount of times we eat out away from home is staggering. I mean look at this number, 3, now it has nothing to do with the amount of times we go out. Or maybe it does? Do you eat out 3 times a week, maybe 3 meals a day, 3 weeks out of the month? Is it more? Well, let’s change that up to say 1 day a week, or 1 meal,

or 1 time per month. And look, just like that, you’re going to be eating better, because you’re going to be making it yourself.

Let’s make some homemade Italian! The beauty of Italian food is that it’s really incredibly simple when you break it all down. The emphasis is completely on fresh, highquality ingredients.

So let’s make something great! Now I know what you’re saying, Matt, are you Italian? No. Do you have Italian roots? Also, no. So what do you know about Italian cooking? Hey, what do I know about making anything? I just know. I look up recipes, I get ingredients, I try my hand at making it. Now, no I have not attended cooking school in Italy, and if you feel that is a pre-requisite for explaining how I make

these dishes, then I’d suggest you keep turning pages. Go ahead….I’ll wait.

If you want a sauce that needs to simmer all day, these recipes are not for you. I will however, give you short cuts that will make your sauce taste like an Italian grandma’s marinara that actually was simmered for 8 hours.

Still here? Good, it means you’re ready to learn to make some good food. It’s simple, it’s fresh, and remember, you can always think of ways to put your own spin on these recipes. I’ve added a few ingredients in that actually can be good for you, as well as good tasting.

TEXAN CULINARY

ELEVATED SPAGHETTI AND MEATBALLS

Let’s start with something as simple as spaghetti and add a little fun to it. You’ll need the following ingredients:

1 lb. ground sirloin

1 tsp salt

1 tsp pepper

1 tablespoon fresh minced garlic

Sliced black olives

1 jar Mom’s Garlic Marinara

1 jar Mom’s Spaghetti Sauce

1 Tablespoon Extra Virgin Olive Oil

A pinch or red pepper flakes or a dash of hot sauce (optional)

1 16 oz package spaghetti noodles

Take a pound of ground sirloin and make little meatballs out of them. Season the meat with salt, pepper, and garlic. Brown the meat, then pour the sauce over the meat and cook on medium heat for about 30 minutes. Let the meat bathe in that sauce.

TEXAN CULINARY THE SAUCE

For me, I combine a jar of Mom’s Spaghetti and Mom’s Garlic Marinara sauce together. These are produced by Fisher & Weisser in Fredericksburg and have whole cloves of garlic in them. As the meatballs and sauce are working together, add in the sliced black olives. Now, why black olives? Well, they add a fun dimension of flavor from the saltiness, and eating black olives is known to help boost metabolism. Look at that, we’re eating a little healthier without sacrificing flavor.

To prepare the pasta:

In a separate pot, bring water, salt, and a little olive oil to boil. The salt lowers the boiling point of the water, and

the oil will help keep the pasta from sticking together. Once boiling, add in your dried spaghetti. Let the pasta cook for

about 12 minutes. Now, I’ve been told about a test where you can throw the pasta at the wall to tell when it’s done. Personally, I think it’s a waste of pasta. Just very carefully pull one out and try it. If it’s not sticking to your teeth, and not crunchy, you’re good to go. Drain the pasta and either set it aside or add in the sauce and fold together.

Tip:

Rather than using the traditional crushed red pepper flakes to add heat, try using a hot sauce or buffalo sauce. It will add a tiny amount of heat and some good flavor, plus it’s fun.

GARLIC STICKS

While all this is taking place, mix 2 cups of flour, 3 teaspoons of baking powder, and a half a teaspoon of salt, together in a bowl. Cut in 4 tablespoons of shortening, and when the consistency looks like coarse sand, pour on about ¾ of a cup of milk. Mix this well (preferably with a fork) and then turn out onto a lightly floured counter or board. Knead the mix gently for about 30 seconds. Roll or press out till you can pull apart small 2 or 3 inch long strands. Place these on a parchment lined sheet pan. For more fun, before baking, melt a stick of butter with a teaspoon of garlic salt, mix well to dissolve, then brush over your dough. Place these into an oven at 450 degrees for about 12 minutes.

ALFREDO

But what if you look at that and say, I want to do some more cooking, but that’s not fancy enough for me. Don’t worry, I’ve got you covered. Whether it’s for just you, for you and family, or you’re trying to impress a date, I present to you, fettucine alfredo.

Let’s make some alfredo. And when I mean that, I mean from scratch (well at least the sauce). Traditionally alfredo is made with either no protein, like chicken, or shrimp. So, let’s add that as an option as well to this mix. Again, it’s about eating better. And when you add in protein, you’re looking out for yourself. And if you happen to say, well I don’t eat meat, get some tofu. Yes, I said tofu. It’s a wonderfully versatile protein that actually can pick up any flavor it’s cooked in. Have you ever had miso soup with tofu? Oh, simply amazing. But I’m getting off topic.

First, let’s pick our protein and vegetables

(because mom is always watching) and tells you, you need to have something green on the plate. With alfredo, I prefer using broccoli or broccolini. It holds up well when steamed and doesn’t overpower dishes when added to them. As in terms of protein, pick between chicken, turkey, or shrimp (or again tofu if you want). If choosing turkey, see if the store has boneless turkey breast, most do, or even turkey tenders. You cook this the same as chicken. First, start with seasoning your protein option. I like to use salt, pepper, garlic, and onion powder, and occasionally, I’ll throw in some BBQ rub (I’m a Texan, that flavor works for anything in my opinion). Cook your protein of choice in a medium pan with butter rather than oil. It just adds a wonderful extra flavor. Buttery anything is good, I mean they made fried butter a thing at the Texas state fair for heavens’ sake. But I digress.

TEXAN CULINARY

Steam the broccoli or broccolini then allow more butter to melt over that. In a pot, combine water, oil, and salt and bring to a boil and cook the fettucine as directed (similar to how we did the spaghetti). This pasta may take a little longer since it’s thicker than spaghetti, but that’s ok. Once cooked, drain the pasta and combine your protein, vegetables, and pasta into a large pot.

Next, we will dive into making the alfredo sauce. For this you’ll need the following ingredients:

¾ cup of Cream Cheese

¾ cup of Half & Half

1 stick of butter

Parsley flakes

½ pound of grated parmesan

1 tablespoon minced garlic. Bring a saucepan to medium heat and add

in the minced garlic. As it sweats, aside from the air smelling amazing, add in the butter, cream cheese, and half & half. Stir consistently and allow to come to a boil. Continue to stir until the sauce thickens slightly. Another way of thickening and adding more flavor is to slowly stir in some of the grated Parmesan cheese. Once thickened, add into the pot and mix thoroughly. You may need to add a bit more salt and pepper here. After everything is added, garnish with parsley and serve.

Note: Try chickpea pasta or pasta made from lentils. Use organic, and low salt sauces. These small adjustments allow your brain and body to function better together as it won’t go full on revolt that suddenly you’ve gone from chili dogs to straight salads.

TEXAN CULINARY

Now for the big dish. Let’s say you haven’t made that resolution. You’ve just decided you want to eat at home more and make more rather than buying frozen. Let’s go further by saying you have a large family, or a family who’s active but they’re burned out on spaghetti. You want something filling, something you can be creative with. But something you don’t necessarily have to dirty up every pot in the house. Let’s talk lasagna. What’s fun with this, is you can add tons of different options to it, and you can involve the family. You can be as traditional as you want, or you can go truly out in left field. And guess what? It’s your house, your kitchen, so it’s your rules. There isn’t going to be the Italian food police busting down your door for adding something to a lasagna that you want to add.

MEAT LOVERS PIZZA LASAGNA

For this, you’ll need the following:

1 pkg lasagna pasta (you’ll use between ½ to ¾ of the pkg)

1lb ricotta or fine cottage cheese

4 oz cream cheese

1 egg

1 tsp salt

Sprinkling of nutmeg (the secret ingredient)

½ pound of mozzarella cheese

2 jars Mom’s spaghetti sauce

2 lbs ground beef

1 pkg dried pepperoni (optional)

Cook the pasta according to the package instructions, adding a tsp of olive oil (this prevents sticking). Once they are cooked, drain and rinse with cold water to prevent them from getting mushy and further prevent sticking. Then set this aside.

Cook the ground beef and mix in the jar of sauce along with a dash or pinch of salt and pepper. Get this blended together and set aside.Mix together the ricotta, cream cheese, egg, salt, and nutmeg. This will become your cheese mixture.

Take a lasagna pan, yes they actually make lasagna pans, and cover the bottom with a layer of sauce, just a layer though, not all of it. Then add a layer of pasta. Next add 3 scoops of the cheese mixture, along with the mozzarella and spread across the pasta for the next layer. Repeat as needed until you add on your last layer of pasta. Finish layering with sauce on top and then the mozzarella cheese.

TEXAN CULINARY

Now, no I did not say where to add in the pepperoni. This is where you can have fun. You can add it as layers, you can add them to the sauce layers, or to the cheese layers. Or, once the last layer of pasta is done, put on one last layer of mozzarella cheese, then add on the pepperoni and finish it off with a hardy sprinkling of parmesan cheese.

Cover with foil and place this in a 300 degree oven for about 30 minutes or so. Then uncover and cook until you can see it bubbling and slightly brown. The total cooking time should not be more

than one hour. Let it sit for about 10 minutes then serve. This will feed around 6 to 8 people. And if there aren’t that many people in the house, it does freeze nicely.

And there you go, some simple fun dishes that you can make that adds a little something new, and something better, and something slightly Italian to your recipe book. It’s Italian inspired. So go forth and cook for your family, let them see all of the great things you have learned and show them that this year is going to be different. This year you are sticking to that plan to eat better.

Matthew Harvey is a father of two, who enjoys cooking and sharing his love of food with others. He left the restaurant industry early on and embarked on a long career in IT before eventually moving to the small, but quaint town of Bandera, Texas with his wife and two teenage kids. He feels that no recipe is too secret or sacred that it cannot be shared. Be it family recipes, recipes he’s come up with or things he’s found on the internet, he loves to share what he’s learned with other people. He has never lost his passion for cooking or his love of making people laugh while sharing what he’s done or made for others.

TRANSITION YOUR GARDEN TO SPRING

by MARC HESS, EDITOR, “GARDENING SOUTH TEXAS,” NEWSLETTER

TEXAN GARDENING

Early spring is a time of transition in your garden. The days get longer, the soil starts to warm and your outdoor garden beds are clamoring for your attention. You find yourself outside cleaning out plant stock, fallen branches and debris left by the winter. You are also envisioning the possibilities for this year’s plot. Gardeners are the world’s premier optimists, as every new season is the start of the best garden ever—your masterpiece, and early spring is your blank canvas. It’s time to start working. Starting your planting in March means you will have a longer growth period—time to let roots get established before the summer heat comes on. Planting in March also allows for early weed and pest control. You can get a head start on pests before they become a serious problem later in the growing season. This month you will find your local nurseries chock

full of transplants just waiting to be put in the ground.

It seems that our colorful Texas garden beds are wedged between two palettes: cool weather annuals that are fading out on one hand, and on the other hand, the colorful hot weather bloomers that grace our Texas summers, dominated by zinnias and lantanas. Right now those snapdragons that gave you lively blooms last fall are now going into their spring bloom period—which may give you their best display of the year. But, alas, this won’t last too long. They will fade as the weather gets warmer. Other cold weather annuals such as calendulas and stocks are in decline as well. Likewise, the cyclamen that brought color to the shady parts of your landscape will fade out in a month or two. The hot weather is certainly on its way but it is not here yet, so what is a Texas gardener to do?

Seasonal Fillers

There are some other showy blooms that prosper especially well in the period of cool, moderate temperatures in between snapdragons and zinnias. These plants are referred to as “seasonal fillers.”Geraniums and petunias stand out as the most popular plants in this category.

Geraniums are typically available as a “transition” flower in the cooler months of the spring and fall. You will do well to grow them in morning sun when possible, as the afternoon sun can be brutal. There is one geranium variety, Fantasia, that has superior hot weather tolerance. They cope especially well with the heat and do a good job of maintaining their bloom in the summer.

The reseeding Laura Bush petunia is another “seasonal filler” plant. Its claim to fame is that once it has grown and gone to seed in your landscape, it will be back every spring and fall. It is a vigorous spreading petunia with violet or pink blooms that has

relatively good heat tolerance. The Laura Bush petunia will not overrun the landscape like larkspurs, but they will find lots of corners of raised beds and even containers in which to germinate and rebloom.

Vinca is a good choice to replace cold weather annuals such as calendula and stock that decline in the spring. The variety called Cora is your best choice for disease resistance.

Alyssum, pansies, and dianthus may last for another couple of months when they can be replaced with moss roses and purslane.

In your shady areas you may find pentas a good replacement for your fading cyclamen. Pentas are available in several heights (from eight inches to two feet tall) with a choice of red, lavender, pink, and white blooms. They will provide continuous blooms from the time you plant in spring through Thanksgiving when the cold weather arrives.

Geraniums

Red Pentas

TEXAN GARDENING

Transplanting Your New Seasonal Fillers

In the spring you will find your local nurseries well stocked with large displays of “seasonal filler” plants with their showy blooms.

You should look for good, healthy transplants that are actively growing. Stunted, spindly plants that have not been well cared for may prove difficult to turn around. Spend your money on quality plants from a reputable nursery that knows how to take care of them.

The first thing you will want to do is to “harden off” your new transplants when you bring them home from the nursery. Similar to how plant growers introduce seedlings from the green house to an outdoor environment, you can set your pots outside in the shade for a few days before you stick them in the ground.

When you plant them, be sure that your new transplants get a good drink of starter solution and then nurse them along with re-

peat drinks every few days to get them off to a good start. Fish emulsion, seaweed, compost tea, or one of many soluble fertilizers are all popular choices for getting new plants off to a great start. In the quickly changing Texas weather your new plants will need to get themselves established rather quickly.

Pest and Weed Control And The Newspaper Trick

Pests are easier to control when young and when the infestation is localized or limited. Stroll through your garden every few days and look things over. Turn over a leaf or two here and there to check for pests huddled up making plans for their big invasion. Take the time to identify the specific pest or disease then find the proper treatment for your particular problem.

Weed seeds are hiding out there in the soil all the time. Those tiny weed seedlings in spring turn into big problems if left to their own devices. You can keep them at bay by vigilantly pulling them out by their roots and hoeing them back.

An alternative is to the cover the soil surface with newspaper, about four to six sheets thick. Hose the newspaper to dampen it and hold it down. Then cover the paper with mulch, leaves or pine straw to make the

bed more attractive and prevent the paper from blowing away. This virtually eliminates weeds for that growing season.

If a weed finds a hole in the newspaper and peeks through, just pull back the mulch, pull out the weed along with its roots and cover the hole with a section of newspaper and then some more mulch. By the end of the season the paper will be mostly decayed and can simply be rototilled into the soil to finish decomposing.

TEXAN GARDENING

Texas has lovely spring weather. Trees are budding out, wildflowers are blooming and your garden beds are calling. The effort you put into your gardening in the spring will set the stage for the rest of the year. So grab your gardening gloves and get out there. Whether you’re an experienced gardener or a beginner, there’s no better time to be out in your garden than March.

MARC HESS is an author whose latest novel, “The Gillespie County Fair,” is available on Amazon. It’s a riveting story about the gentrification of rural Texas. He is also the editor of Milberger’s Gardening South Texas newsletter, a monthly (except January) publication covering the challenges and solutions of gardening in South Central Texas’s unique growing zone. It’s available online at no charge at https://www.milbergernursery.com/newsletter-archive/

TEXAN EVENTS

TEXAN EVENTS

The extravagant, fun filled, annual city-wide festival is San Antonio’s signature event commemorating the Battle of The Alamo and the Battle of San Jacinto.

Fiesta® has grown into a celebration of San Antonio’s many and diverse cultures and is one of the nation’s premier festivals with an economic impact of more than $340 million.

More than 100 local nonprofit groups benefit by staging events, including three major parades! Residents and visitors can collect Fiesta® pins or medals from various dignitaries, organizations and Fiesta® royalty.

Be sure to wear your brightest colors in any combination and don’t forget your most over the top outrageous hat. It’s a “party with a purpose” you won’t want to miss!

Fiesta® has several free events.

View the full schedule and list of events at: fiestasanantonio.org

TEXAN SPICY PEACH MARGARITA

Makes 2-3 servings

Ingredients:

• 2 large, ripe peaches (you can use 100% peach juice OR frozen peaches)

• 5 ounces of tequila (preferably Reposado or splurge and use Anejo)

• 2 ounces of Peach Schnapps (Mr. Stacks is rated 5 stars and is inexpensive)

• 2 ounces lime juice (fresh squeezed is always better)

• Splash of Grenadine (optional) Added just before serving, this will sink to the bottom of the glass and create that intense, red color.

• Spicy Tajin to coat rims (It’s made from red chilies, lime zest and sea salt)

With this sweet and spicy concoction who needs candy from the Easter Bunny? Juicy peaches, perfect for spring, combine with well rounded and complex flavors. Close your eyes and pretend you’re on the beach without a care in the world!

Instructions:

• Cut and peel your peaches and puree in a blender. (Save a few unpeeled slices for garnish)

• Add the other liquid ingredients, except for the Grenadine which you’ll add right before serving. (It’s OK to take a shot of tequila now, because you deserve it!)

• Blend together

• Pour into shaker with one or two cups of crushed ice..to taste

• Rub a few lime wedges, pre cut, around rim of glasses

• Coat Tajin on the rims if preferred

• Now shake ingredients until shaker is frosted or ice cold

• Pour and strain

• Add that splash of Grenadine

• Garnish with a fresh peach slice

• Serve

Tip:

All of us have bought limes and usually by the time you’re ready to use them….. they are as hard as rocks. You can avoid that by taking your fresh limes and cutting them into small or medium wedges. Place into zip lock bags and throw them into your freezer. (Like that idea?) They defrost at room temperature in minutes. You will always have fresh limes ...your Texan friends will be impressed. Oh, for the above recipe, you can always substitute peaches, mangos, strawberries or even watermelon. Any fruit, really.

¡Salud! Have a great spring!!

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