Edible Austin Winter 2023

DON'T MISS OUR 2023 HOLIDAY GIFT GUIDE

WINTER 2023 | Issue 89

Winter B e e f for t he S eri o u s B eef E a ter

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. 100% Locally Raised and Fed in the Texas Hill Country . 100% Black Angus . 100% Locally Processed . NO Antibiotics and NO Added Hormones . Quarters, Halves and Griller Packages

CONTENTS 2

FROM THE PUBLISHER

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WHAT'S ON OUR COUNTER

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NOTABLE EDIBLES What's Happening Around Austin

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LEADING THE WAY Becker Vineyards is Cultivating a Hill Country Cuisine

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EDIBLE ENDEAVOR Rodney Bursiel Leads One Wild Life

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EDIBLE HOLIDAYS Hill Country Celebrations

ORDER TODAY: WindyBarBeef.com 512-474-2855

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HOLIDAY GIFT GUIDE Find the Best Locally Made Gifts

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FARMER'S DIARY Texas Oyster Farms are Making Waves

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COVER Cranberry Citrus Spicy Relish (photo by Pauline Stevens)

THIS PAGE Holiday Cookies (photo by Blue Goo Bakery) Cranberry Almond Skillet Cake (photo by Pauline Stevens)

RECIPES IN THIS ISSUE 28

CRANBERRY ALMOND SKILLET CAKE

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CRANBERRY CITRUS SPICY RELISH

edibleaustin.com

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FROM THE PUBLISHER shop sustainably grown food from

local farmers & ranchers

As our unpredictable Texas weather turns cooler and the holiday season draws near, we're thrilled to present the Winter 2023 edition of Edible Austin magazine. In this issue, we're bringing you stories that capture the essence of this vibrant season, from Hill Country wine cuisine to the emergence of oyster farming in the Lone Star State. Plus, don't forget to explore our annual Holiday Gift Guide for unique, locally-sourced gift ideas.

If you're planning a winter getaway or looking for local holiday festivities, be sure to read our feature "Hill Country Celebrations." We've uncovered the most enchanting events, from festive markets to cozy hillside celebrations, ensuring your holiday season is filled with joy and merriment. Whether you're a local or just passing through, you won't want to miss out on the magic of the Hill Country during this time of year.

Our Leading the Way story takes you on a journey to the heart of Texas wine country where Becker Vineyards, a beloved Texas winery, has been pushing the boundaries of winemaking since they opened in 1992. We delve into their passion for cultivating a Hill Country wine cuisine that perfectly complements their award-winning vintages. Discover how they're creating a unique culinary experience that will warm your soul during the winter months.

In our Farmer's Diary, we dive into the fascinating world of oyster farming in Texas. With the Gulf of Mexico at our doorstep, oyster farming is on the rise, and local farmers are bringing fresh, sustainable bivalves to our tables. Learn about the challenges and rewards of this burgeoning industry and how farmers are working to showcase Texas oysters at their best.

Searching for the perfect holiday gift for your loved ones? Look no further than our annual Holiday Gift Guide. We've curated a selection of unique, locally-sourced gifts that are sure to bring joy to everyone on your list. From artisanal treats to handcrafted treasures, this guide will help you find the ideal presents while supporting our community of talented makers and producers.

As winter sets in, let the pages of Edible Austin be your guide to all things local, delicious, and festive. We hope this issue adds a touch of warmth and inspiration to your holiday season.

PUBLISHER/EDITOR Monique Threadgill monique@atxpublications.com ASSOCIATE PUBLISHER/ CREATIVE DIRECTOR Ralph Yznaga ralph@atxpublications.com COPY EDITORS Claire Cella Stacey Ingram Kaleh CONTRIBUTING WRITERS Ashley Brown Stacey Ingram Kaleh Ava Motes MM Pack Addison Starr Pauline Stevens CONTRIBUTING PHOTOGRAPHERS Sonya Sellers Pauline Stevens

saturdays 9a - 1p @ Lakeline sundays 10a - 2p @ Mueller double up to $30 in snap benefits

to spend on fresh fruits & vegetables!

for locations, vendor lists & more info visit

texasfarmersmarket.org

ADVERTISING SALES Grace McCormick grace@atxpublications.com Stephanie Walsh stephanie@edibleaustin.com CONTACT US: 512-441-3971 info@edibleaustin.com edibleaustin.com 5524 Bee Caves Rd., Ste. J-4 Austin, TX 78746 Edible Austin is published by ATX Publications LLC. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2023. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us.

Edible Austin is a member of Edible Communities.

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what's on our counter WORDS BY ADDISON STARR | PHOTOS BY MONIQUE THREADGILL

Bola Pizza

C4 Smart Energy

Finding a delicious and easy-to-make pizza is often a difficult task, but one of our new favorites makes this easy to do — Bola Pizza. Their pizzas are crafted with superior ingredients and can be popped in the oven for a quick but delicious meal at home. Some of our favorite of their varieties are the Truffle Daisy, with an organic crushed tomato sauce, mozzarella, and truffle oil; the Sausage and Pepperoni; and La Texana, made with an organic crushed tomato sauce, mozzarella, house-made chorizo, poblano peppers, and red onions. Each pizza comes with its own set of cooking instructions to ensure a tasty result.

Check out their website for more information or pick one up at a local HEB or Central Market. bolapizza.com

Everyone needs a pick-me-up sometimes and what better way to boost your energy than with a refreshing drink? C4 Smart Energy is a drink designed to help boost your mental game by elevating concentration and focus. C4 Smart Energy comes in eight flavors, each providing natural energy that will give you a boost whenever you need. Choose from Blood Orange Yuzu, Cherry Berry Lime, Peach Mango, and our personal favorite, Strawberry Guava. The sparkling drink is also made without sugar, artificial flavors, or artificial colors. C4 is available for purchase at your local convenience or grocery store, or check out their website to place an online order. cellucor.com

Love and Cookies Nothing is better than a fresh homemade cookie — especially when you don’t have to make the dough yourself ! Now available at HEB or online is Love and Cookies’ Frozen Cookie Dough that’s oven-ready and pre-portioned. Made to go straight from the freezer to your oven, you can have warm, delicious cookies in as little as 16 minutes! The dough is available in six flavors including: Hank (M&M and chocolate chips), Noel (snickerdoodle), Cashley (triple chocolate chip), Charlie Cash (chocolate chip), GlutenFree Charlie Cash, and BettyJean (chocolate and vanilla Chip and Pecan). We loved the Charlie Cash (made just as recommended in the instructions with a little touch of sea salt) — but check them out for yourself. cookiesilove.com

Warm and Friendly Neighborhood Restaurant Happy Hour Indoor and Outdoor Dining Private Parking Lot Open Seven Days a Week Weekend Brunch

Writer Addison Starr enjoys traveling and exploring, spending time outdoors with friends, and discovering and sharing new products with Edible Austin readers.

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Winter 2023

1417 South 1st St. Austin, TX 78704 512-551-2430 1417frenchbistro.com info@1417atx.com edibleaustin.com

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NOTABLE EDIBLES WORDS BY AVA MOTES

FRESA’S OPENS NEW LOCATION IN WESTLAKE ON LOOP 360 Now serving up tacos, wood-grilled meals and margaritas in the Westlake neighborhood is Fresa’s Chicken al Carbon — the third location for this local favorite. Their new spacious Loop 360 spot leans into its Hill Country setting with a scenic outdoor patio while offering the same dine-in, to-go window and full bar service that put them on the map in South Austin.

UCHI, UCHIKO, AND NOW UCHIBĀ OPENS IN AUSTIN JULIE MYRTILLE INTRODUCES THE ROSE BAKERY AT THE ARBORETUM

Award-winning Pastry Chef Julie Myrtille is giving North Austin a taste of her namesake bakery with a new offshoot: The Rose Bakery.

Myrtille first got her start at local farmers market stands and later established Julie Myrtille Bakery in East Austin, where she specialized in traditional French pastries like Galette des Rois (French King Cake) and Bûche de Noël (Yule Log). The Rose Bakery delivers many of the fine French pastries that put Myrtille on the map with additional globally inspired menu items. Here, Myrtille draws not only on her French heritage, but her time spent living in the United Kingdom and the states with nods to the English and American baking traditions.

The Rose Bakery specializes in authentic and scratch-made pastries for any time of day. There’s a variety of breakfast and lunch options including Myrtille's renowned homemade jams, breads, brioches, cannelés, macarons, madeleines, crêpes and quiches, as well as rotating daily soups. The space also offers indoor and outdoor seating with decor reflecting the chef's artistic flair.

Try Rose Bakery at 10000 Research Boulevard in the Arboretum or for more information, visit therosebakery.com.

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Winter 2023

The latest addition to the Hai Hospitality family is Uchibā, a sister restaurant to Austin’s renowned upscale sushi spot, Uchi. Uchibā, which translates to “uchi bar” in Japanese, first launched in 2019 as the cocktail-centric upstairs neighbor to Uchi in Dallas. The new second location at the base of Austin’s Google Tower is complete with a full bar, a sushi bar with yakitori grill and casual seating both indoors and outdoors.

“Like Uchi and Uchiko, we have a sushi bar [and] cool and hot tastings, but we really lean into items like bao, buns, skewers and dumplings as a part of the intimate bar experience,” says chef and owner Tyson Cole.

New additions to the menu also include an Uchibā salad, crispy tofu, hot rock, karaage, fried green tomato, sake maki and a spicy tuna roll. And at Uchibā, drinks are considered more than a simple complement to food; they are the focal point. They have an extensive sake list with a range of tasting notes, a selection of wines, Japanese and local beers, tequilas and mezcals and over 30 Japanese whiskeys to choose from. They also offer food and drink pairings, like a wagyu tartare with marsala wine and oysters with a martini.

To try Uchibā, visit 601 West Second Street or to book a reservation and explore the full menu, visit uchiba.uchirestaurants.com.

Top Left: Chef Julie Myrtille Center: Photo by Uchiba Right: Photo by Fresa's

The menu takes cues from the original South First Street location, featuring Fresa’s signature achiote and citrus chicken, chimichurri skirt steak, and crispy empanadas, as well as brunch fare like breakfast tacos, chilaquiles and huevos rancheros.

They also offer a variety of margaritas, beer, wine and aguas frescas. And as a bonus, the new location has catering offerings for large parties and group events, including Thanksgiving meals in November and tamales in December, as well as a kit to make pozole with holiday leftovers.

Visit the new Hill Country hangout at 3600 N. Capital of Texas Highway, Suite A110, or check out fresaschicken.com.

PERFECT PAIR: BUREAU DE POSTE & TINY GROCER Local delicatessen Tiny Grocer has found a second home in the former Hyde Park Post Office alongside Bureau de Poste, a new French bistro paying homage to the building’s former life. Similar to the original Tiny Grocer on South Congress, the newest location offers the Hyde Park neighborhood over 3,000 general and specialty grocery products from local artisans. There’s a deli case with made-to-

order sandwiches and pre-made items to-go, as well as a coffee bar with pastries from Swedish Hill and Gati. Bureau de Poste, the brainchild of Tiny Grocer founder Steph Steele and Top Chef contestant Jo Chan, is also tucked inside the space with cozy leather banquette seating and a landscaped patio.

Together, the store and bistro provide an opportunity for guests to connect with one another and the stories behind their community-sourced food. Though Bureau de Poste delivers French classics like escargot, French onion soup and beef tartare, they are all served up with a unique backstory.

For example, their duck leg cassoulet is very personal to Chan, who taught herself to make the dish at the request of her wife on one of their first dates.

Visit Tiny Grocer and Bureau de Poste at 4300 Speedway. For more information, visit tinygrocer.com and bureaudeposteatx.com.

DRINKS BACK YARD OFFERS TOUCH OF “OLD AUSTIN” New from the team behind Drinks Lounge and Little Drinks Lounge is Drinks Backyard — a casual hangout in the Pilot Knob Acres neighborhood reminiscent of “old Austin” watering holes. Located in the remodeled Pilot Knob liquor store, Drinks Backyard preserves a piece of 1970s South Austin with vintage decorative touches and space to shoot pool or listen to records while grabbing drinks.

The indoor bar and patio is situated on a twoacre property complete with a stage, covered lounge seating and a television for watching sports or hosting movie nights. The backyard’s onsite food truck Smokin’ Brew-B-Q also offers barbeque plates and tacos to pair with drinks, and is expected to be joined by additional trucks in the coming months.

“As longtime South Austinites, we

wanted to create a fun and inviting space that felt like home for the community we’ve lived in for much of our time here,” co-owner Sara Lupa says.

Joining Sara on the Backyard team is fellow Drinks co-owner Tim Lupa and longtime bartender Ceci Menchu. Together, they’ve adapted favorites from the Drinks menu to emulate what they would like to drink in their own backyards after work, Menchu said. All cocktails are priced at $10, including their popular frozen espresso martini and frozen mezcal paloma, as well as backyard spritzes, margaritas and non-alcoholic cocktails.

There are 20 local craft beers on tap, and full coffee service is provided from noon to 7 p.m., courtesy of Austin Roasting Company.

While Drinks Backyard’s indoor space is only open to guests aged 21+, the patio is all ages and pet friendly.

Stop by Drinks Backyard at 6328 S. Hwy. 183 or visit drinksbackyard.com for updates and information on upcoming events.

PROGRESS COFFEE + BEER EXPANDS TO BUDA After launching their first brick-andmortar cafe in Cherrywood earlier this year, Austin-based roasting company Progress Coffee has expanded to Buda with Progress Coffee + Beer. Their newest location features all-day menu items from Easy Tiger bakery, as well as food trucks like Gebby’s BBQ and Pueblo Viejo on their outdoor patio. The space is also complete with a full bar, offering local beer and wine, craft cocktails and freshly roasted coffee from the flagship in Austin.

Progress’ beverage menu includes a number of signatures from their original location, as well as new concoctions for their Buda audience, with coffee-based cocktails featuring prominently. This includes their popular Lightning Coffee with condensed milk, whole milk, vanilla, chocolate and a blend of Progress coffees; the 68 McQueen cocktail with Ojo de Tigre, Lowlands scotch, agave, chocolate and orange bitters; and the Smoky & Bandit with cold brew, Averna Amaro, Cynar, cinnamon syrup, tobacco bitters and amaretto cream topped with crushed chocolate wafers dust.

Events at Progress Coffee + Beer’s Buda location will include trivia on Wednesdays (creatively dubbed Geeks Who Drink) and live music from Thursday to Sunday.

Visit their new location at 750 FM 2001.

More details available at progresscoffee.com.

Left: Photo by Bureau De Poste Middle, Top: Photo by Drinks Backyard Middle, Bottom: Photo by Progess Coffee Right: Photo by Progress Coffee

edibleaustin.com

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PEARL DIVE OYSTER BAR IS SERVING UP SEAFOOD ON WEST 5TH

From the team behind downtown cocktail bar Swank Cocktail Room is Pearl Dive Oyster Bar, now serving up seafood on West Fifth Street. The restaurant is headed by chef Peter Klimov, who previously worked at Olamaie and the Hotel Ella kitchen. Now, Klimov is preparing delicious raw oysters, seafood towers and a variety of cooked coastal dishes. Their cold bar features everything from shrimp cocktail to tuna tartare, and they offer several salads and small plates like calamari. For those looking to go all out, there’s clam tagliatelle, halibut, miso-glazed sea bass and more.

Pearl Dive is joining the growing list of oyster bars in Austin, but offers something a little different, including live music to set the ambiance for a date or special occasion. They also have a unique seafood brunch experience with everything from lox bagels and breakfast lobster rolls to caviar.

Pearl Dive is at 1611 W. 5th St., Suite 105.

Learn more at pearldiveoysterbar.com.

Your Go-To For Kids’ Cooking Classes RADIO/EAST OPENS IN MCKINNEY NEIGHBORHOOD Radio Coffee & Beer is tuning in to the growing food and drink scene in southeast Austin with Radio/East, a new off-shoot location in the McKinney neighborhood.

Similar to the original spot on Manchaca, Radio/East is quartered in a renovated old home with plenty of outdoor space for onsite food trucks, casual patio seating and regular live music events. Founders Jack and Greg Wilson have teamed up with Nine Mile Records owner Rick Pierik to turn the large, two-acre plot into the perfect hangout for coffee, food and music lovers alike.

Radio/East has a little something for everyone, any time of day. There are espresso drinks and drip coffee, made with the Bluegrass Blend from Radio’s own RCB Roasters, as well as a full bar and covered outdoor stage. Their food truck lineup includes local fixtures like Veracruz All Natural and Side Eye Slice, a pizza-by-theslice concept from Side Eye Pies. Radio/East also features its own truck, Shortwave Diner, serving up all-day favorites like smashburgers and breakfast sandwiches.

Radio/East is now open at 3504 Montopolis Dr. Peruse the menu at radiocoffeeandbeer.com.

3-hour cooking classes developed to teach practical life skills and food literacy.

Now Open & Enrolling for • Multi-Class Sessions • Winter Camps • Single Classes

Left: Photo by Pearl Dive Right: Radio photo by Renee Dominguez

Ava Motes is an Austin native who follows the city's expanding food scene with an eye for the people and stories behind beloved menus. In her spare time, she loves trying new restaurants, exploring farmers markets, and relaxing in cafes with a good book in hand.

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edibleaustin.com

9

lEADING THE WAY

Cultivating a Wine Country Cuisine

BECKER VINEYARDS IS ON A MISSION TO START A MOVEMENT AND EARN A MICHELIN STAR

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WORDS BY ASHLEY BROWN

ith Michelin-star chef Jean-Claude Balek at the helm, Becker Vineyards is setting out to be at the forefront of developing a Texas Hill Country wine cuisine, bringing the culture and philosophy of the wine and food lifestyle — guided by the spirit of local products and sustainability — to Fredericksburg.

Becker Vineyards was established in 1992 by Dr. Richard and Bunny Becker. They shared a love of wine, fine dining and international travel. Bunny, known as the soul of the winery, passed in 2019. And when Dr. Becker was looking for a general manager to run things, he wanted to bring someone on board who shared his vision for the art of pairing wine and food to bring out the best in both.

Dr. Becker fou nd t hat in Patrick Connelly, whose roots run deep in the wine world of Napa where he grew up on a cattle ranch that also grew grapes. As a teenager, Connelly worked for Margrit Biever and Robert Mondavi, the renowned wine family of Napa. “What Margrit Biever started then was so ahead of its time for the American culinary world,” says Connelly. “We now think of Napa Sonoma, and it’s synonymous with wine and food. I was really blessed to watch and have my career follow that and learn from the original Mondavi philosophy.”

Today, California is the epicenter for Chef Jean-Claude photo by Ralph Yznaga “wine country cuisine.”

Chef Jean-Claude explains the concept of wine country cuisine. “It’s a different thought process in developing the dishes,” he says. “A lot of famous chefs develop dishes for their ego, their future, their popularity. But in a winery, you have to gear your menu outside of your ego. The dishes have to pair with the wine.”

“In Europe, it’s just a known thing that wine is part of the meal,” adds Connelly. “It comes with it like salsa does with chips. That’s a newer concept for America. People might drink wine with a meal, but they’re not thinking about the cuisine in relationship to wine in a harmonious and balanced way.”

The goal of bringing on Chef Jean-Claude for Dr. Becker was to bring an appreciation for the food and wine relationship to Texas. “Food is really important to being able to taste wine,” he says. “There’s a reason that French food tastes like it does.”

It even goes beyond the gustatory. “If we learn what wine does for the whole concept of eating — how it slows you down, how it makes you think about the food you’re eating, how you spend more time in the kitchen with people you love — that’s a very special thing,” says Connelly.

When Becker Vineyards began the search for a chef to pave the way for this ambitious endeavor, they had high standards. So they employed a well-respected

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Estate Winery & Vineyard Tasting Room & Main Street Tasting Room Wine Tastings & Tours / Elevated Experiences Private & Public Events Beckervineyards.com

recruiter who usually recruits CEOs for Fortune 500 companies, but happens to love food and does the occasional “chef search” on the side.

When Chef Jean-Claude came to the vineyard to serve a five-course trial meal, Connelly says there are two things that sealed the deal: when Chef pulled a truffle out of his pocket — (“That’s badass,” Connelly laughs) — and when Dr. Becker took his first bite of his vichyssoise — a soup made of cooked and puréed leeks, potatoes, onions and cream.

“When he cooked that first meal for us, our wine had never tasted better,” says Dr. Becker of the experience. “And I like Jean-Claude’s affect; he’s as much of a Texan as someone of his background could be, and his commitment to local is music to my ears. Here you’ll taste wine made from grapes grown in our region paired with food grown in our region, prepared by someone who knows how to do this.”

Chef Jean-Claude has spent four decades honing his craft. His training started in San Francisco, where he apprenticed with a French chef who guided his early career. He then went on to kitchens in Napa Valley “to learn speed,” and to the Ritz Carlton in San Francisco “to learn finesse and California cuisine.”

He was always drawn back to Napa, though. He loved how every restaurant had its own little farm and a connection to the community. Rather than ordering shipments of expensive products to be flown in (as any high-class chef can), he revels in things like the sweet lady who lives down the road from the restaurant and who stops by with the best cherry tomatoes you’ve ever tasted in your life.

Even during a stint as executive chef at Google, he was known for food guided by the principles of sustainability and supporting local farms and food ecosystems. Coming to Becker Vineyards was an easy decision for him. He’s already received all the career accolades he’d hoped for; now he just wants to work with people who share his passion. Just three months in, he’s already connected with many local farmers and artisans — including Rowdy Roost Family Farms, Enchanted Mushrooms and Five Roots Farms — who provide most of the food they serve at the vineyard.

To showcase this Hill Country wine cuisine in the making, Becker Vineyards already has a number of programs and events in the works. Great Chefs of Texas, inspired by Mondavi’s Great Chefs of France, brings in the state’s best chefs to cook for 100 guests. They also host a monthly Chef’s Table for about 40 guests, with a seven-course tasting menu.

Having retired from his practice as a doctor this summer, Dr. Becker is enjoying his involvement in tasting the food from Chef Jean-Claude and the wines from the vineyard — and is committed to striving for success with this new passion project. “There’s not a winery in America who has earned a Michelin star … and we want to,” says Connelly.

In all they do, they are guided by a philosophy of wine not as something daunting or “fancy” but accessible and enjoyable, and of food as a nourishing, delectable way to celebrate our sensory experiences, our local ecosystem, as well as one another. Cheers to that!

Writer and editor Ashley Brown lives in Wimberley with her family of rescues: a dog, two cats, and two donkeys. In addition to animal welfare, her passion is exploring the Hill Country's natural beauty, small farms, eateries and drinkeries.

edibleaustin.com

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EDIBLE ENDEAVOR

PHOTOGRAPHER RODNEY BURSIEL IS PRESERVING OUR WORLD, AND SHARING IT, IN HIS WIMBERLEY GALLERY WORDS BY ASHLEY BROWN | PHOTOS BY RODNEY BURSIEL

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hotographer Rodney Bursiel spends much of his time traveling the world, taking every opportunity to get up close and personal with wild horses in France; with elephants, rhinos and wild cats in Africa; with sharks and whales; and with the occasional musician. His homebase, though, is Wimberley, where he’s recently opened his own gallery, WILD LIFE. The new gallery features his captivating photos of wild animals, African tribes and musicians as well as jewelry and home goods he’s brought back from his travels.

Bursiel grew up scuba diving with his father, who also taught him to take photos underwater (he remembers one of his first subjects was a purple and yellow sea sponge).

And while it took a while for him to find his way to photography professionally as an adult, it made sense that when he did, he was going to head back to where the wild things are — both under the sea and on the land.

Bursiel settled in Wimberley in 1993, where he built three rental cabins that would allow him the freedom to explore other interests, including briefly working as an actor in L.A. After taking some vacation snapshots on a trip to Costa Rica that turned out surprisingly well, he began developing his growing talent for photography. He shot everything from outdoor concerts to fashion to wildflowers to cowboys and horses in San Miguel de Allende, Mexico.

“I kept getting reinforcement that I was good, but I was always exploring, trying to find my niche,” he says. He soon found that niche in the music scene where his passion, and patience, to get what he calls “that shot” — a photo that perfectly captures the musician’s spirit — earned him a reputation as a respected photographer. Over the years, he has done shoots of the likes of Robert Earl Keen, Lyle Lovett, Willie Nelson and Billy Gibbons of ZZ Top. But things really took off when one of his favorite musicians, Donovan Frankenreiter, invited him to his surf camp. Bursiel bought underwater housing for his camera and headed off to Indonesia. When he got back in the water with a camera for the first time since childhood,

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it ignited something in him, “I was always looking for something new to do (with photography), to stand out from the crowd.” He was hooked.

Soon after, he booked a cage-diving trip to Guadalupe Island to photograph great white sharks. “I couldn’t get enough. I would spend the entire day in the cage under water,” he says. From there he was off to the Socorro Islands for more challenging diving, deep in the ocean with severe currents to capture manta rays and sharks. “I wasn’t prepared for that kind of diving,” he admits, “But I thought, I’ve got to go do this.”

He described the weightlessness one feels under water, the silence that surrounds you except for the bubbles of breathing and the absolute focus on the animals. He says it is something nobody can truly understand until they experience it.

These soulful encounters with animals continued as he constantly expanded his horizons and said “yes” to every opportunity, the stories of which are told on the walls of WILD LIFE, which Bursiel opened in March 2023. Visitors often gasp as they enter the front room, featuring large photographs of the beautiful white wild horses of Camargue in France. In the next room are awe-inspiring images of the largest tusker [elephant] in the world, giraffes in the distance against a striking black and white horizon, lions and more elephants, as well as the Indigenous people who live among these animals. The next two rooms host music photography and creatures of the sea. Artifacts, jewelry and other collectibles and gifts inspired by and brought home from his travels are also for sale at the gallery.

It’s easy to spot WILD LIFE, located just off the Wimberley Square on RR 12, because of the large sculpture out front, representing “Wimberley the Rhino.” Just as Bursiel became passionate about ocean conservation and correcting misunderstandings about sharks, his time in Africa led him to learn about and get involved in the plight of rhinos.

In 2021, Rodney heard about the last two northern white rhinos on the planet and ultimately became close friends with James Mwenda, the grand ambassador and former ranger for the Ol Pejeta Conservancy in Kenya.

Shortly after that, Bursiel hosted a fundraiser in Wimberley to educate people about the near-extinction of these rhinos. In recognition of the donation he was able to make to Ol Pejeta thanks to the fundraiser, they named a baby southern white rhino “Wimberley.” WILD LIFE continues to support conservation efforts with the sale of Wimberley the Rhino merchandise — mugs, t-shirts, hats and more. The gallery is not just a place to find beautiful things; it exudes a respect and love for animals, travel and culture. Bursiel’s deep connection to the animals he’s been lucky enough to encounter shines through each photo, and when he’s not off shooting more, he’s there to share the stories with visitors.

One photograph of an orca stands out as a turning point in Bursiel’s life. He recalls that he had been swimming day after day with a humpback whale and her calf growing attached to them, especially the playful baby. After three days of photographing them, the crew was getting ready to leave when they heard a disturbance. Two orcas were after the calf. Bursiel dove back in the water, witnessing the heartbreaking (but all part of the cycle of life) hour-long hunt before they took their prey away into the depths. The mom swam in continuous circles, mourning her loss.

The divers ultimately left her to grieve alone.

Having witnessed firsthand the beauty, personalities and complex feelings of these animals, Bursiel explains that the experience rewrote his DNA.“It really did change who I was emotionally and how I viewed the world,” he says. “Originally I was just trying to find something new and exciting to shoot, but I see how the photos are bringing awareness to the animals and their environments.” It’s the personalities of each and every animal that resonate with him. These wild souls have inspired in him a deep love and respect for all life forms and their habitats, and he's grateful that his photography may inspire awareness and a connection to animals in others.

Our team will help you create, design and execute your wedding, corporate or private party with our signature planned-to-perfection style.

valeriemillerevents.com / uptowneventrentals.com

Est. 1990

An upscale European style flower market ready to serve all your floral needs.

WILD LIFE Gallery is located at 13620 RR 12, Suite 1 in Wimberley.

You can also find Bursiel's work on rotating exhibit at TROVADOR, 1204 East Chavez St, Suite B, 11am-5pm Tuesday-Saturday. Or visit rodneybursielphotography.com.

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EDIBLE HOLIDAYS

Hill C ountry Celebrations BRING THE WHOLE FAMILY ALONG FOR DAZZLING LIGHTS AND DELICIOUS BITES AS YOU EXPLORE THE SCENIC TEXAS HILL COUNTRY

T

WORDS BY STACEY INGRAM KALEH he holidays can have an undeniable magic about them here in Central

ever-so-appealing as we spend more time wrapped in sweaters. Families, friends and neighbors gather, celebrating traditions old and new. And as the sun sets

Falls receive a lot of attention during spring wildflower season, they also have much to offer the entire family — including your furry companions — in the winter months.

Whether you are in search of the biggest and brightest holiday lights, beautiful hikes to make the most of our mild winter weather, inviting and authentic restaurants to wow your out-of-town guests or a new favorite bottle of Texas wine

Cast Iron Punk, which serves up creative comfort like French toast, breakfast tacos

to bust out at your New Year’s Eve party, these destinations have you covered. Let

and Yucatan pulled pork.

Don’t leave without trying their signature Kay’s Honey Pecan Latte. Striking the delicate balance between sweet and nutty, it’s a uniquely Texan flavor combination that will keep you craving it until your next visit.

108 W. Main Street | johnsoncitycoffeeco.com Hye Meadow Winery

Lyndon Baines Johnson and also for its location

Enjoy wine made from 100 percent Texas grapes, including several estate-grown

along the beautiful Pedernales River, Johnson City

varietals, at Hye Meadow Winery. Have no fear when it comes to bringing your

has long been a popular spot for history lovers and

kiddos or furry friends — this winery is warm and welcoming with an expansive

nature enthusiasts. These days, it is also known

covered patio (equipped with porch games like supersized Connect Four) and

for dazzling holiday lights that drape the entirety

beautiful tree-covered grounds sprawling 42 acres where you may even spot a friendly

of the historic Blanco County Courthouse in its

donkey or two. Friendly staff will tell you all about their large wine selection so that

town square and that wrap, to seemingly impossible

you can find something that piques your particular interests, and there are plenty of

perfection, a grove of oak trees at the Pedernales

great things to munch on from their onsite bistro.

Electric Co-op. More than 1.3 million LEDs sparkle

Try the Estate Tempranillo, a robust red with just a hint of spice, or the Texas

from the bottom of each trunk to the tip of each

High Plains Dolcetto Novello for a light and fruity red that will elevate any meal.

branch during the Johnson City Lights Spectacular, which runs from November 23,

Looking for something to take to a holiday party? Grab a bottle of the Hye-Albert

2023 through January 7, 2024.

Cuvée, a dry sparkling wine sure to please most palettes.

Stroll around the town square, holiday tunes in the air, and be sure to visit these nearby wineries, coffee shops and restaurants to fuel your holiday fun: Johnson City Coffee Co.

Pecan Street Brewing A staple in the Johnson City town square, Pecan Street Brewing has a lively and fun atmosphere driven by live music, craft brews and southern homestyle dishes.

Serving up unique, quality coffee and sweet treats at the gateway to the Highway

Located in the old Blanco County Supply and Hardware building, the restaurant is a casual and welcoming gathering place that prioritizes hospitality and even has a

caffeine fix plus some. Using beans roasted by Greater Goods Coffee Company, they

pet-friendly biergarten.

have a variety of espresso drinks, fresh-brewed coffees and flavored lattes. A variety

Menu options range from nachos, soft pretzels and cheese fries to pizza, burgers

of teas and smoothies are also available, as is hot cocoa made with dark chocolate syrup

and chicken fried steak, and German-inspired bratwurst and schnitzel — all crowd-

and steamed milk. Pair your beverage of choice with in-house baked cookies, scones or

pleasers. Looking for something one-of-a-kind? Be sure to try their pecan sweet

honeyed goat cheese — fresh goat cheese with honey, topped with pistachio crumbles.

chicken, a signature fried chicken topped with house-made honey pecan sauce. Pair

Johnson City Coffee Co. has a convenient drive-thru for those on their way to

it with a craft beer, made onsite, like the Moonwalking Cowboy IPA, packed with

or lunch. They recently opened the West Main Str-eat-ery on their grounds, where customers can find a rotating group of food trucks like Hot Mess Pizza & Grill and

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Winter 2023

streets, delighting in the hustle and bustle of holiday traditions, to awe-struck

open fire.

children in the historic Marketplatz gazing up at the 26-foot-tall

Bring the family to Bryan’s for a celebratory evening filled with culinary

German Christmas Pyramid, which features intricately crafted moving wooden

delights like crispy brussels sprouts or the scallop and blue crab dip for starters,

figures, candle-like lights and a spinning windmill, to the laughter that streams

main dishes like beef tenderloin, veal schnitzel and smoked duck breast tartine,

from the ice-skating rink, this town is brimming with holiday spirit.

citrus and hops, or Blanco Co. Supply Brown Ale, malty with a crisp finish.

106 E. Pecan Drive | pecanstreetbrewing.com Left: Photo by Johnson City Coffee Co. Right: Photo by Johnson City

Relish in Fredericksburg’s holiday cheer as you enjoy the Marketplatz activities, savor a delicious meal and pick up some treats for everyone on your shopping list.

Wildseed Farms

pairing dinners with local winery partners

Family-owned and operated Wildseed Farms is a true Hill Country gem,

300 E. Main Street | bryanson290.com

seeded by a passion for wildflowers. Visit to roam trails surrounded by wildflower production fields and vineyards, witness butterfly and hummingbird migrations, enjoy a wine tasting or shop for gourmet food items and all things flora.

day. Picnic’d, located in the heart of Johnson City across from Memorial

Spouse team John and Marilyn Thomas purchased 217 acres of farmland

Park, is here to make your picnic dreams come true. A counter service restaurant

near Fredericksburg in 1993, and soon after Marilyn opened her first shop in

and shop, Picnic’d has grab-and-go picnic items — from baguettes to blankets

tents on the farm. Now an expansive and eclectic Market Center sits on the

— ready for you to take to the park or town square to enjoy on the banks of

property and offers a wide selection of home decor, apparel, jewelry, plants,

the river or on a blanket under some beautiful heritage oak trees. If you

pottery and, of course, wildflower seeds! The Market Center also features the

have time to stay awhile and savor, they offer a selection of cheese,

BrewBonnet Biergarten, where you can find jams, jellies, salsas, pickled

charcuterie and butter boards that make for great pairings with wine from

vegetables and an assortment of craft beer. In the winter, you can often find folks

Crowson Wines, which has a tasting room onsite.

centered around its large fireplace watching the game. After venturing into wine

They also have kid’s sandwiches like the Flower Child, with sunflower

production in 2019, Wildseed Farms opened a wine tasting room in 2021 and offers

butter and thin apple slices lightly tossed in cinnamon sugar and honey

the chance to try 100 percent Texas wines from the Hill Country, High Plains and

on sourdough.

their beautiful estate.

Picnic’d sources many of their food and beverages locally. Most of their

Don’t overlook Wildseed Farms when the wildflowers aren’t in bloom — it’s a

sandwiches are made with bread from Fredericksburg-based Bakery JoJu, they serve up

great place to find gifts for all of the foodies and plant lovers in your life and to sit

scoops of Amy’s Ice Creams from Austin, and several menu items include fine cheeses from Antonelli’s and microgreens from 5 Roots Farms in Blanco.

Visit at 102 N. Avenue G, Unit B |

10257 W. Highway 290 | hyemeadow.com

290 Texas Wine Trail (AKA “Wine Road 290”), Johnson City Coffee Co. has your

another Hill Country adventure, but is also a great place to hang out for breakfast

movie. From the garlands arching over Main Street to people lining the

says reminds him of what first ignited his passion — camping and cooking over an

Imagine the perfect spur-of-the-moment picnic on a gorgeous Hill Country

While Hill Country destinations like Fredericksburg, Johnson City and Marble

Brighten up your winter nights with a visit to see the lights in Johnson City.

Main Street. Chef Bryan Gillenwater is known for his live fire cookery, which he

Picnic'd

earlier and the nights get darker, spectacular light displays illuminate the landscape.

Well-known as the home of former President

is like inserting yourself into a picture-perfect scene from your favorite Christmas

Make a reservation online in advance and look for special events like wine

Warm coffees, heartier meals and glasses of bold red wine become

JOHNSON CITY

A visit to Fredericksburg during Weihnachtszeit — or the Christmas season

setting at Bryan’s on 290, located just across from the Johnson City town square on

tomatoes with basil white truffle vinaigrette.

and beckon us outdoors after a hot summer (and, this year, a hot fall).

the holidays.

Come together for delicious Hill Country cuisine enjoyed in a charming modern

and delectable sides like grilled zucchini with pevan romesco and roasted

Texas. We welcome and embrace the cooler temperatures that revive us

the memory-making commence as you eat, drink and two-step your way through

FREDERICKSBURG

Bryan's on 290

back and enjoy the winter landscape with a glass of estate wine in hand.

100 Legacy Drive | wildseedfarms.com Alla Campagna Local wife-and-husband team and owners of Sidestreet Hospitality (Otto’s, Tubby’s, La Bergerie Market) Evelyn and John Washburne are at the helm of

picnicd.com

a new-er Fredericksburg favorite restaurant, Alla Campagna. An Italian eatery

Albert Dancehall

with a Texas twist, the restaurant is situated in a beautiful historic Main Street

When it comes to Texas dancehalls,

building that incorporates elements of a traditional Tuscan villa. In the spirit

it doesn’t get much more authentic than

of Fredericksburg, they offer something for everyone — from a family-friendly

Albert Dancehall and Icehouse on a

covered patio offering brick-oven pizza to intimate dining spaces for easy

little country road halfway between

conversation among small parties. Menu items like wood-grilled veggies with

Johnson City and Fredericksburg.

prosciutto, rich stuffed pastas, and braised wild boar are paired with Italian

Established in 1892, it’s one of the oldest and most storied dancehalls in Texas, and the centerpiece of the 13-acre “town” of Albert. As the story goes, Albert and Minnie Luckenbach sold their general store in Luckenbach in 1892, and

varietal wines for a warm, cozy, yummy night out.

342 W. Main Street | allacampagnafbg.com Alexander Vineyards

moved 20 miles east. They opened a new post office, registered as “Albert,”

Just east of Fredericksburg tucked off of Wine Road 290 is

and a general store, which is now the icehouse, and that’s why we now have two iconic

Alexander Vineyards, a standout among Texas wineries offering champagne

dancing towns named after Albert Luckenbach.

and spark ling varieta ls. A lexander sources wines from the Old

With an expansive beer garden and icehouse patio and live music nearly every

World regions of Austria, Germa ny, Ita ly, Spa in, a nd Fra nce,

day, Albert Dancehall is worth a stop on your next Hill Country escape. Let loose,

including many champagnes that are just calling to be popped at your next

boot-scoot and join generations of Texans who have danced the night away for over

festive get-together. Visitors can reserve a tasting experience with a dedicated wine

100 years in the dancehall.

educator for groups of up to eight or can walk-in to order a glass or bottle to be

5435 S. R.R. 1623 | alberttexas.com

enjoyed onsite.

6360 Goehmann Lane | alexandervineyards.com Left: Photo by Picnic'd

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Hill Country Herb Garden Restaurant & Spa

American ale-style brews and a menu of mouth-watering tacos, burgers, salads and

Breakaway from the business of the holidays with a day at Hill Country Herb

more. Go-to’s include pork belly tacos topped with tangy slaw, chipotle aioli and

Garden Restaurant and Spa. A wellness-focused retreat, you can book a stay in one

Cotija cheese; Texas poutine fries with braised brisket, ancho cheddar gravy and pico

of 14 onsite cottages, relax in a luxury spa, savor the garden wine bar and reset with

de gallo; “The Legendary One” burger with a 44 Farms patty, bacon, caramelized

a fresh and healthy meal at The Restaurant. With a bar menu of garden-inspired

onions, aged cheddar and roasted garlic aioli; and for those looking for something

cocktails, sake and wine, a juice and smoothie menu that offers “shots with

a bit lighter, the Champ salad features mixed greens topped with tomato, avocado,

intention” like an “immunity” boost with lemon, ginger, pineapple, cayenne and

cucumber, red onion, tortilla strips and roasted jalapeño dressing. Kids options include

Vitamin C and “relaxation” infused with lavender tea, lemon and CBD, and dinner

quesadillas and chicken fingers.

and brunch menus to gush over, The Restaurant is open to anyone — not just spa guests, but reservations are encouraged.

Consider a relaxing getaway to start your new year in beautiful surroundings with massages and chef-curated menus within arm’s reach.

405 Whitney Street | hillcountryherbgarden.com

If you’re a fan of craft beer, don’t pass up Bear King’s own brews like the Monkey Bridge Hefeweizen, dry yet full with a hint of clove, and the Ambrosia Maple Amber Ale with rich notes of caramel and nuts, or ask the staff about one of their seasonal offerings.

207 Avenue G | bearkingbrewing.com

Das Peach Haus – Fischer & Weiser Farmstead With humble origins as a roadside peach stand, Das Peach Haus is now a major destination. Whether you’re interested in picking up some locally made preserves and salsas to-go, joining a fun cooking glass, or relaxing out back by their pond, glass of wine in hand, Fischer & Weiser’s shop is more than meets the eye.

While it remains a multi-generational family business anchored by the family farm, Fischer & Wieser Specialty Foods, Inc. manufactures high-quality products that are distributed nationwide. Das Peach Haus is a place where folks can experience the Texas Hill Country lifestyle of homegrown produce and products, and gather with family and friends to unwind.

Shelves in the main shop are filled floor-to-ceiling, wall-to-wall with tasty jams, local fruit preserves, sauces, seasonings, pasta and much more. Consider a gift box or a mix-and-match jellies or sauces gift set during the holidays to take a taste of Fredericksburg home with you.

1406 S. U.S. Highway 87 | jelly.com

Flat Creek Estate Winery & Vineyard You’ll want to stay all day at the villa-inspired Flat Creek Estate, a sweeping 80-acre property with vineyard views, a tasting room, covered outdoor pavilion and full-service bistro for sit-down meals. As if that wasn’t enough, there’s an 18-hole disc golf course for groups who love a little light-hearted competition.

The Flat Creek Estate Winery has earned more than 400 awards and accolades at wine competitions and was named one of Food & Wine’s “Top 50 Most Amazing Wine Experiences in America,” but, all that aside, the experience at the estate speaks for itself. Warm and welcoming, the team at Flat Creek prioritizes southern hospitality and helps you feel at home whether it’s your first time trying wine or you are on your way to becoming a sommelier.

Be sure to try their “Super Texan” flagship wine, a deep ruby red, medium-

MARBLE FALLS

bodied wine with notes of fresh plum and just a hint of vanilla at the finish. They

Built around the banks of Lake Marble Falls, part of the Highland

also have multiple vintages and varieties of syrah and montepulciano for red lovers,

Lakes chain of lakes, Marble Falls has long been a destination for outdoor

and a crisp cuvée blanc, silky viognier and stunning strawberry-tinged off-dry rosé.

enthusiasts. Known for its gorgeous red and pink-granite rock, stunningly blue waters,

Pair these with delectable dishes from The Bistro, open for lunch, dinner and

heartwarming hospitality and legendary pie, it’s also becoming a premier

weekend brunch. On the lunch and dinner menu you’ll find shareables like garden

destination for holiday festivities, Texas wine and boutique shops.

bruschetta dip and house-made chips, bacon-Wrapped jalapeño quail, cowboy chili,

This winter, look for parades, holiday markets, tree lightings and more in the town center. From November 17 through December 31, locals and visitors can explore the Marble Falls Walkway of Lights, where more than two million lights and 130 sculptures activate Lakeside Park, making for a joy-filled walk through winter wonderland.

and baked herb brie with fig spread, as well as a variety of pizzas, inventive salads and classic sandwiches.

24912 Singleton Bend E. | flatcreekestate.com Left: Photo by Hill Country Herb Garden Above: Photo by Flat Creek

Bear King Brewing Owned and operated by four siblings passionate about camaraderie, Bear King Brewing in Marble Falls creates a fun and engaging environment for the whole family. Come to watch the game and take a break from your own kitchen as you let the phenomenally friendly staff at Bear King walk you through a great selection of

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Winter 2023

Stacey Ingram Kaleh is a native Texan and writer and editor for Edible publications. When she’s not eating at local restaurants and drinking Texas wine, she’s spending time outdoors in the Hill Country with her husband and two young daughters and soaking up as much live music and art as possible.

edibleaustin.com

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Holiday Gift Guide

gifts // treats // beverages // and more

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Winter 2023

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Gift Guide

Shop these gifts and more at the Armadillo Christmas Bazaar.

Armadillo Christmas Bazaar T-shirts 2023 unisex featured art tee in 100% cotton.

Original artwork by Dan Grissom. $20 armadillobazaar.com

Armadillo Christmas Bazaar Pins 2023 enamel pin in sunny hues. Original artwork by Dan Grissom. $10 armadillobazaar.com

Armadillo Christmas Bazaar Ornaments 2023 commemorative ornament in a shatterproof satin disc.

Original artwork by Dan Grissom. $15 armadillobazaar.com

Cynthia Bloom Collectible Jewelry Padlock Co. Texas Mesquite Wooden Heart Spoons $25-$35 etsy.com/shop/PadlockSpoons

Wrapped raw opal necklace with Swarovski crystals.

14kt gold fill. $375 cynthiabloom.com

Esterz Handmade Handmade 22" Crochet T-Rex. Crafted with love and meticulous detail. $225 esterzhandmade.com

Will be updated to 2023 ad

Espacio Handmade Handcrafted Leather Journeyman Passport Wallet $179 espaciohandmade.com

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Winter 2023

Fleegal Farms Lavender Gifts Lavender Gift Set - Lavender Herbal Mist, soap, lip balm and flower sachet all created with pure natural lavender. $15-$22 fleegalfarms.com

Rebekah Vinyard Jewelry Sunbeam Jacket Earrings. Versatile earrings can be worn three ways. 14k gold finish. $54 rebekahvinyard.com

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Gift Guide Cornucopia Popcorn

Shop these local gifts

Popped locally in Austin, TX. using Non-GMO corn & a little love. Get 10% off using code Edible10 $30-$80 PopcornDelivery.com

New Canaan Farms Stunning gift boxes custom filled with handcrafted jams, salsas and sauces from Utopia, Texas.

From $35 newcanaanfarms.com

William Chris Wine Co. The Fancy Marshmallow Co. Indulge in a marshmallow wonderland this holiday season with The Fancy Marshmallow Co.! From delectable marshmallow treats to holiday-themed goodies, their locally made, gift-ready delights are sure to sweeten your celebrations.

Gifts start at $10 thefancymarshmallowco.com

Hill Country Holiday Pack William Chris Vineyards 2022 Mary Ruth 2020 Enchanté Winter Wonder Pack Glorious Gifting Pack William Chris Vineyards Lost Draw 2022 Cinsaut Rosé, La Pradera Vineyard 2020 Tempranillo, Texas Hill Country 2020 Hunter 2022 Marsanne, Timmons Estate Vineyard shop.williamchriswines.com

Gift the Ultimate Foodie Experience with a Multi-Day Boot Camp or Single-Day Class at The Culinary Institute of America San Antonio A world-class culinary college in the heart of a UNESCO-recognized Creative City of Gastronomy. Cook, learn, think, and eat like a chef under the guidance of CIA’s expert chef-instructors. ciafoodies.com/tx-classes

Griller Package Windy Bar Beef

100% locally raised and fed in the Texas Hill Country.

Quarters and halves also available.

Starts at $165 windybarbeef.com

Fonda San Miguel This Holiday season, give the gift of DELICIOUS with a gift card to Fonda San Miguel.

Available in any denomination on our website or at the restaurant.

FondaSanMiguel.com

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Winter 2023

Blinking Owl Acres - Holistic Self-Care Gifts Makeup, skincare, foot care. Everything made locally from the highest quality ingredients, with so much love.

Gift Sets $30 - $72 blinkingowlacres.com

Toni's Toffee Holiday Selection Toni's Toffee is small batch, artisan toffee made locally in Austin. It's the perfect holiday gift.

Prices range from $14-$60. tonistoffee.com

Living Good Candle Co.

Handcrafted and non-toxic beeswax candles, naturally purifying the air in your space. $16-$36 lgcandle.com

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As Seen On

Holiday Hosting Con Olio Oils & Vinegars Italian Sampler — 200 ml Gift

Collettes Mini Donut Cakes Breakfast and party platters made easy!

Delicious Gluten free, Vegan, Low Sugar treats.

Locally handmade in Austin. Available online and at select retail locations. eventsbycollette.com

Antonelli's Cheese Club Elevate your holiday gift-giving with Antonelli's Cheese Club! Delight your loved ones with a monthly journey into the world of artisanal cheeses, handpicked by expert cheesemongers.

Starting at $72 antonellischeese.com/acc

Estancia Brazilian Steakhouse

CulturedCarrot The Cultured Carrot fermented vegetable dressings are power packed with organic fermented vegetables, avocado oil, functional nutrition, and ready to dress the best of Austin's tables.

Four pack of functional dressings $40 theculturedcarrot.com

Blue Goo Bakery Holiday Sugar Cookies Vanilla royal icing sugar cookies decorated by hand Cookie gift boxes and DIY cookie kits available Prices range from $6 - $30 Ordering and pick up info at bluegoobakery.com

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Winter 2023

Experience the authentic flavors of Brazil this holiday season. Make reservations for the festive pre fixe menus and enjoy the new bar area coming Winter 2023.

10000 Research Boulevard, Suite B Austin, Texas 78759 (512) 345-5600 estancia.com

Assorted Holiday Chocolates From Intero Delicious, organic & locally made in small batches.

All chocolates are gluten free with vegan options available.

Selections range from $6-$35 Pre-order and pickup details can be found online at interorestaurant.com

Savory Spice When the temperature drops, this seasonal blend of Mulling Spices is a must. This mix of cinnamon, allspice, cloves, and other spices pairs well with fruit and can also be used to infuse warm, holiday flavor into cranberry sauce, jams, and more. Spice up your wine or cider and make a glorious glögg or wonderful wassail with Savory Spice's Mulling Spice Blend!

10000 Research Blvd., Suite 129, Austin, TX 78759 512-934-4873 savoryspiceshop.com

The Rose Bakery The Arboretum recently welcomed The Rose Bakery by the award-winning Pastry Chef Julie Myrtille, just in time for the holidays. Experience the ultimate indulgence this Christmas with the Triple Chocolate Yule log, a gluten-free marvel that will dazzle your taste buds. This signature yule log effortlessly combines classic elegance with decadent flavors.

10000 Research Blvd., Suite 123 Austin, TX 78759 juliemyrtille.us

The Bloody Buddy The first premixed Bloody Mary product made in Texas is available at local wine and spirits stores and online. thebloodybuddy.com

Sail away to the Mediterranean with the delicious flavors of Italy. This set includes Con Olio Tuscan Herb and Garlic olive oils and their Traditional and Sicilian Lemon Balsamic vinegars. These flavors are customer all-time favorites for cooking, bread dipping, salads, and marinades! The gift pack includes a black or kraft gift box, recipe cards and bow.

10000 Research Blvd, Suite 136 Austin, TX 78759 512-263-4373 conolios.com

ArboretumAustin

thearboretum.com

ArboretumTX

edibleaustin.com

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sip & o t t sa gh

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join us | MARCH 7, 2024 | AUSTIN, TX A grand tasting event showcasing a selection of Austin's most talented female chefs and culinary artisans with sips from local winemakers, distilleries, and breweries.

pr

dressed to ‘empress’ recipe

e-

pa

2 oz Empress 1908 Indigo Gin

rty sip

0.5 oz Maraschino Liqueur 0.7 5oz Fresh Lemon Juice Lemon Twist

Shake ingredients on ice and strain into a chilled cocktail glass. Garnish with a lemon twist and enjoy!

thank you to our sponsor, Empress 1908 Gin

PURCHASE TICKETS AT AUSTINENTERTAINS.ORG 26

Winter 2023

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What's In Season

SEASONAL HIGHLIGHTS

This Winter

Dark greens galore, including collards, kales, mustard and rainbow chard

Roots rule! Beets, carrots, sunchokes, sweet potatoes, turnips

Cranberry Almond Skillet Cake

Recipe and photos by Pauline Stevens ½ c. unbleached almonds ¼ c. chopped almonds ¼ c. brown sugar 1 c. flour 1 ¼ t. baking pwder ¼ t. salt 1 stick cold, unsalted butter ¼ c. white sugar 3 eggs ¼ t. almond essence 1 t. fresh cranberries (can substitute for frozen) 1 t. fresh thyme Confectioners sugar for decoration

Winter squash, from acorn and buttercup to kabocha and red kuri

PREPARATION Heat oven to 350 degrees. You will need a 10” cast iron skillet. In a food processor,

And as always, pick those ‘P’s: pecans, pomegranates, pumpkin.

grind the almond and brown sugar until fine. Set aside one quarter of mixture for the topping.

In a bowl, whisk the remaining almond

Grapefruit, kumquats,

sugar mixture with flour, baking powder

Meyer lemons, oranges,

and salt until blended.

satsuma and other citrus

Mix butter and white sugar together on medium speed until fluffy. Add one egg

For more information on farmers markets, seasonal recipes and what’s in season, visit ediblesaustin.com

at a time. Incorporate chopped thyme, chopped almonds and almond essence.

With a mixer on its lowest speed, add the flour mixture until smooth. The batter will be thick. Spread it evenly into the cast iron skillet. Distribute the cranberries over the cake, sprinkle the reserved almond sugar mixture.

Bake the cake for 45-50 minutes until a skewer comes out clean. Sprinkle with confectioner’s sugar and fresh thyme.

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Winter 2023

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Cranberry Citrus Spicy Relish Recipe and photos by Pauline Stevens Serves 4

1 small navel orange, julienned 2 small lemon peels, julienned 3 c. fresh cranberries coarsely chopped 1 fresh pepperoncini pepper, chopped Modify pepper to serrano or jalapeño for a more spicy flavor 11/2 T. coarse pepper ¼ c. honey 2 T. lemon juice Salt to taste PREPARATION Mix ingredients, modify honey, salt and pepper to taste. Let sit for one hour before serving. Use it to accompany your turkey on holidays and to make salmon and fish more delicious.

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.

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Winter 2023

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Dining Destination

SPECIAL ADVERTISING FEATURE

WIMBERLEY OFFERS CHARMING SPACES AND ECLECTIC OPTIONS WORDS BY ASHLEY BROWN

T

en years ago, Wimberley would not have been considered a food destination. Yes, it boasted a few tasting rooms serving primarily Texas wine, and there were a handful of restaurants the locals counted on.

But these days it’s tough to keep up with all of the options, each bringing something unique to the town. You now need more than a full weekend to hit up all of the great eateries and drinkeries. Here are just some of our favorites to start with: THE LEANING PEAR “The Pear,” as it is affectionately known, has been a Wimberley institution since 2006. It’s one of a handful of restaurants that’s long been the place for delicious food in a beautiful setting, atop a bluff overlooking a meadow along Cypress Creek. Having moved into a new space in 2013, the environmentally sensitive design concept is the perfect mix of clean, modern, and rustic. The spacious interior features tall ceilings and plenty of windows looking out onto the meadow and woods. Outside, in addition to garden beds of herbs and large rainwater collection tanks (that are actually visually appealing), there are a number of tables on the shaded porch, family-friendly picnic tables on a lower level, and the beloved “treehouse,” a small semi-enclosed indoor/outdoor dining area among the trees. The eclectic menu has something for everybody from seasonal soups and always-scrumptious salads to sandwiches and wood-fired pizzas. If you’re craving comfort food, you can choose from Mac & Cheese, Meatloaf, Chicken & Grits, or The Crab Cake. They offer a great wine and beer selection, and, in exciting news, this winter they’ll be expanding their bar menu! leaningpear.com JOBELL CAFÉ & BISTRO Jobell Café & Bistro was like a gift to Wimberley, bestowed by David and Jessenia Bober, eight years ago after they moved their family from New York to bring their dream of opening a small, creative, locally sourced restaurant to life. At the time, there weren’t many “romantic” dining options where ambience and design are just as important as the menu. The bistro combines local rustic character — reflecting its charming woodsy surroundings — with the European flavor of little sophisticated bistros David and Jess loved in New York. The space, both inside and out on the patio among the trees and twinkle lights, exudes a spirit of family, friendliness, and intimacy while also offering a lovely, relatively upsc a le d ining experience.

Jobell is located on RR 12, just north of town. Whether you choose to dine al fresco, or inside where you can enjoy a cozy atmosphere — including a fireplace — you’ll want to start with an order of the Crispy Thai Chili Brussels Sprouts. If you think you don’t like brussels sprouts, give these a try and think again! In addition to tasty salads and soups, the menu features a wide variety of entrees from Steak Diane and

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Smoked Duck Breast to Shepherd’s Pie…and they always have at least one seasonal vegetarian option. If you’re on your way into, or out of, town on a Sunday, Jobell is the perfect place for a traditional brunch.Relax with a mimosa — or a glass of wine from their carefully curated list — and fuel up with Chicken and Waffles, Eggs Benedict or The Lox (among many other options). jobellcafe.com LONGLEAF CRAFT KITCHEN + BAR Despite its convenient location right in the middle of the bustling Square, Longleaf Craft Kitchen & Bar is a charming oasis with a beautiful bar area inside, and what might be the most peaceful restaurant courtyard in town. You don’t want to come here if you’re in a rush. Sit down, relax, make a friend if you’re sitting at the bar, and please order the Fried Olives appetizer! If you eat nothing else, these delightful little balls of crunchy brininess are the perfect snack to go with whatever drink you choose from the extensive cocktail menu or wine list. Bartender Fletcher Wright has made quite a name for himself, having won 12th place in an international cocktail competition with his “Lord of the Rings” inspired cocktail made with Laphroaig Scotch. Fletcher also won the Flor de Cana's Sustainable Cocktail Competition with his "Hill Country Huerta.” While you could make a meal out of the apps — from the olives to the Hangtown Deviled Eggs topped with fried oysters to the Bruschetta with fresh local tomatoes, mozzarella and kalamata olives — there are plenty of satiating entrees to choose from, like the Red Snapper, Eggplant Parmesan or Lasagna (Wagyu Beef or Vegetable). With its charming setting and satisfying menu, it’s no surprise Longleaf was recently featured in an episode of Outside Watch’s “Road Less Eaten,” in which “Chef Biju Thomas connects with his outdoor adventure-loving friends in their hometowns to find some of the town’s best apres eats.” longleafwimberley.com RR12 THE SUPPER CLUB The Supper Club offers a dining experience like no other in town. Its beautiful décor — marble bar, chandeliers, green leather booths, warm lighting — attentive staff dressed in formal all-black attire, and eclectic yet traditional steakhouse-esque menu make this a true fine-dining supper club. And it is an actual club, where members enjoy perks like unlimited free drinks and one members-only night a week (Tuesdays). Outside of Tuesdays, anyone is welcome, though reservations are highly encouraged. This is not a place to pop by for sustenance. This is a place to luxuriate in the ritual of dining.

In fact, there’s even a note at the top of the menu: “At your Supper Club, we take pride that all our menu items are fresh and made to order. Your dining experience may last anywhere from 1½ to 2½ hours, during which we hope you will enjoy the atmosphere and the pleasure of your guest's company.” While the interior is stunning, there's also a lovely patio underneath a large oak tree, lit up with twinkle lights, where you can dine al fresco and enjoy the cool night air with a stiff drink from the elaborate bar menu. The entrée menu features prime steak, fresh seafood and pasta.

If you want to check this place out but aren’t ready or able to indulge in the full dining experience, visit at lunchtime — the extensive menu of “The Carvery” offers equally delicious options but with a slightly more casual flare (and lower price). supperclubstx.com RANCH BRAND WINE & SPIRITS One of the most recent additions to the Wimberley eatery-drinkery scene is Ranch Brand Wine & Spirits. Walking distance from the Square on RR 12, this is an ideal spot to take a break from shopping and relax with a snack and a sip.

The intimate interior has a classy, modern ranch-style vibe with its whitewashed barnwood walls and warm Southwestern décor. The staff, and the patrons you’ll find there, are always friendly, and the tasting room radiates that “where everyone knows your name” vibe. Christopher Ware and West Stone brought the restaurant and bar to Wimberley, in addition to their own brand of wine and spirits. Since 2020, Ranch Brand has introduced a diverse range of spirits, including vodkas, gins, rums, bourbons and liqueurs. Axis Jack, Catch & Release, and Cosmic Armadillo were their first wines to showcase small-batch Texas varieties in collaboration with local vineyards through “custom crush” capabilities, and they’ve continued to come out with new varieties, both red and white. The food menu features about 10 options that vary seasonally, though regular favorites are the Cowboy Caviar, out-of-this world Burrata Ball with a balsamic glaze and sea salt, and a uniquely delicious hummus served with buttery slices of baguette and/or pita depending on the day. You can also find heartier sandwiches, as well as nachos, that serve as a full meal. ranchbrands.com

Left Page, Top Left: Photo by Leaning Pear Top Right: Photo by Longleaf Bottom Left: Photo by Jobell

WIMBERLEY INN + BAR A great place to end your night, especially if you’re staying there, the Wimberley Inn + Bar offers a relatively quiet, beautiful spot to indulge in one last cocktail and nibble. The bar feels like an intimate, cozy but classy living room, with a little library on the other side of the entry, where you can take a drink, peruse the books, and relax on the velvet benches. Renovated and reopened in early 2021, the Wimberley Inn + Bar stands out from the rustic crowd as a modern take on small-town Texas. While the interior is lovely, as is the case with so many spots in Wimberley, it’s really about the patio, where you can settle in among the oak trees lit up with Christmas lights yearround. The cocktail menu is all about delighting in the best local ingredients.

It features some Wimberley spins on classic favorites, like the Wimm’s Cup — Pimm's #1, lemon, simple syrup, fruit bitters, ginger ale, strawberries, cucumber, orange and mint — and Fancy Ass Ranch Water, a jazzed-up version of this popular drink including muddled cucumber, cilantro and jalapeño. Just about every cocktail is enhanced with the freshness of herbs like rosemary, basil or mint. If you are ending your evening here, you might also be interested in a dessert cocktail, like their Boozy Hot Cocoa or Spiced Pear Mule and maybe a cheese plate! And when you wake up the next day, you can head right back to enjoy their special brunch menu, available on Saturdays and Sundays. wimberleyinn.com THE SHADY LLAMA If you’d like to enjoy a glass of wine, beer and/or bite of food surrounded by the natural beauty of the hill country, head to The Shady Llama and soak up the amazing sunset view. You might even get lucky and run into one of the many llamas or two mini donkeys who roam the property. This all-outdoor beer and wine garden features 24 taps of Texas beer and a rotating menu of Texas wines.

They also carry local ciders and hard seltzers, as well as a wide assortment of non-alcoholic beverages. Perfect for the whole family, including dogs on a leash, there are two kids' areas, yard games, and hammocks. Food truck, The Deli Llama, serves pressed hot sandwiches (including a pork Banh Mi and a classic Cubano), salads, rice bowls (frequently featuring a Vietnamese pork rice bowl) and small bites like charcuterie boxes and hummus. All food is prepared fresh in house. theshadyllama.com Right Page, Top Left: Photo by The Supper Club Top Right: Photo by Ranch Brand Middle Left: Photo by Ranch Brand Middle Right: Photo by Wimberley Inn + Bar Bottom Left: Photo by The Shady Llama

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SIP! ON THE SQUARE If you’re spending a day, or weekend in Wimberley, you’re definitely going to want to stop into Sip! on the Square for an energy boost. Smack in the middle of the Square, next door to the Wimberley Café (another Wimberley institution with a diner-style vibe and menu), Sip! is the perfect spot to take a break from milling around. Often, when you walk in, you’ll be met with the aroma of freshly baked chocolate chip cookies coming out of the oven, and you may find yourself tempted by the selection of cookies, scones and muffins. No matter what, one of their lattes or cappuccinos is a must. Their espresso is so good, this Wimberleyite has been spoiled and no longer really enjoys lattes from any other coffee shop. For a unique treat, try the Turmeric and Spice Latte (it doesn’t come with caffeine, so if you want that energy boost, ask to add a shot or two). During the holiday season, the Pumpkin Spice Latte is always a great go-to, and it’s not overly sweet. The Mayan Mocha and Mexican-Spice Mocha are also decadent ways to get a pick-me-up. Whatever your pleasure, the super friendly staff at Sip! is always happy to make recommendations and help tailor your beverage just to your liking. siponthesquare.com

RR12 SUPPER CLUB OF WIMBERLEY

Local coffee brewed

BY LOCALS 101- C Wimberley Square Wimberley, Texas 78676

WHERE YOU BELONG

512-722-3685

Enter nostalgia - where supper club has long been celebrated as an American tradition. A finely cooked meal complemented by a stiff drink in a warm atmosphere highlights the weekly regimen that will have you coming back at the same time next week.

FRESH / RUSTIC / INTIMATE 512.847.5700 / JOBELLCAFE.COM LUNCH TUESDAY - SATURDAY 11-2 16920 RANCH ROAD 12, DINNER TUESDAY - SUNDAY 5-1 WIMBERLEY, TEXAS 78676 BRUNCH SUNDAY 10:30- 2:30

www.supperclubstx.com 512.610.1677 @rr12supperclubofwimberley

CASA V If you’re heading into Wimberley from Jobell, just a mile and a half south on RR12, you’ll want to stop into Casa V to pick up a bottle of wine to take home with you for a special occasion. Casa V is a tasting room where you’ll find a unique selection of very carefully and lovingly chosen wines by owner Nancy Sallaberry. As you sip on the day’s offerings, Sallaberry will tell you all about where each wine comes from, why she chose to carry it, and what else you might like given your particular tastes. Unlike other wine bars in the area, Casa V celebrates primarily European wines made by small, family-owned vineyards. casavindemia.com

Longleaf C R A F T

K I T C H E N

A N D

B A R

314 Wimberley Square / Wimberley, TX 78676 longleafwimberley.com / (512) 842-3044

Featured on ‘The Road Less Eaten’

THE LEANING PEAR Unique.

People’s Choice Award at The Official Drink of Treaty Oak Competition

Hill Country -inspired Cuisine

Well-crafted.

Unique. Well Crafted.

Delicious.

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111 river road, Wimberley

MULTI-AWARD WINNING NATIONAL GEOGRAPHIC PHOTOGRAPHER

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13620 Ranch Rd 12 Wimberley TX 78676 512.289.2472 rodneybursiel.com rbursiel@yahoo.com

512-847-pear 111 River leaningpear .Com Road Wimberley TX 512-847-PEAR leaningpear.com

between Dripping Springs & Wimberley 34

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ing featur premium roast coffee

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FARMER'S DIARY

Making Waves

“Oysters on the ranches are filtering water that improves ecosystem health and creating fish habitat.

Everyone wins if they are successful.” Dr. Joe Fox

HOW TEXAS OYSTER FARMS ARE POISED TO BRING MORE BELOVED BIVALVES TO OUR TABLES

T

WORDS BY MM PACK | PHOTOS BY SONYA SELLERS

exas oyster lovers, rejoice! There’s a new day dawning on the Gulf Coast. From Galveston to Corpus Christi, newly permitted oyster farms (sometimes called “ranches” in timehonored Texas fashion) are springing up along the coast. As they become established and productive, they will provide more of these tasty bivalves for Texas tables and oyster bars, supplementing the traditionally harvested oysters dredged from the bottom of local bays.

From Maritime Canada to the Gulf of Mexico, Crassostrea virginica (Eastern oyster) is the American native species that thrives in areas where saltwater and freshwater converge — marshes, estuaries and bays. For millennia, they’ve provided nourishment to Atlantic and Gulf coastal inhabitants. In Texas, Indigenous Karankawa and Atakapa peoples left mounds of oyster shells that remain to this day. These same oysters are now being raised on Texas oyster farms.

While farming oysters — or oyster mariculture — is just getting started in Texas, it’s hardly a new concept. It was practiced in China in the fourth century B.C.E. Ancient Romans enjoyed oysters so much that they established farms in British waters to supply Roman banquet tables. Modern oyster cultivation methods evolved in Europe and the U.S. in the 19th century as natural oyster beds became depleted from over-harvesting and pollution. Today, according to Monterey Bay Seafood Watch, farmed oysters account for approximately 95 percent of oyster consumed

in the world.

Hannah Kaplan, co-founder and vice-president of Barrier Beauties on Galveston Bay, is an unlikely pioneer in Texas oyster farming.

Her background is in hospitality and commercial real estate and, having grown up in a kosher household, she’d never eaten an oyster until Barrier Beauties’ first harvest in 2022. During the pandemic, she and her father, Houston businessman Joe Kaplan, became interested in

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opening a newly legal sustainable oyster farm on the Texas coast. They spent six months visiting farms and hatcheries in other parts of the country, researching methods and equipment, and learning the state’s requirements and regulations. In 2021, having leased a suitable location and fulfilled the complex application requirements, Barrier Beauties was granted the second permit to farm oysters in the state.

“I’ve always wanted my own business, and the sustainability factor of farmed oysters was an important consideration for me,” Kaplan says.

“Finding the right location is critical, and the conditions on our farm are perfect. Our oysters are very happy there.” In the summer of 2023, Barrier Beauties “planted” 1.6 million baby oysters, which should take 7–10 months to mature.

Although oyster farms are well established in Florida, Mississippi, Alabama and Louisiana, Texas was the last Gulf Coast state to sanction oyster mariculture. In 2019, the Texas Legislature unanimously passed House Bill 1300 to legalize it. The new law granted the Texas Parks and Wildlife Department (TPWD) authority to develop and regulate a program. Legislators were persuaded by the efforts of various interested groups, including marine researchers who emphasized the need to augment the declining wild oyster population and improve coastal ecology. (It didn’t hurt the cause that funds from the BP Deepwater Horizon settlement were available.)

TPWD also regulates the commercial oyster fishery that harvests from seabeds along the coast. This once thriving industry has taken serious hits from hurricanes, droughts and industrial pollution, and yields have declined steadily as demand increases. In recent years, TPWD has regularly closed oyster beds to allow the reefs — important components of marine health — to rejuvenate, rebuild and recover from weather incidents.

Left Page: Middle Left: Sorting and inspecting farmed oysters at Barrier Beauties Bottom Right: Barrier Beauties oyster farm on Galveston Bay

Right Page: Mesh bag used to grow farmed oysters at Barrier Beauties

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Dr. Joe Fox, formerly of Texas A&M University-Corpus Christi and now the executive director of the Palacios Marine Agricultural Research Institute (PMARI), is widely considered the father of Texas oyster mariculture. He was instrumental in getting the 2019 legislation passed. “A healthy aquaculture industry takes pressure off the commercial fishery, conserving reefs, creating new jobs and adding to the coastal economy,” says Fox. “At the same time, oysters on the ranches are filtering water that improves ecosystem health and creating fish habitat. Everyone wins if they are successful.”

To aid that success, PMARI is establishing a Texas hatchery in Palacios. Hatcheries are controlled oyster breeding operations where adult oysters, or broodstock, spawn to produce millions of eggs that grow into larvae and then into the juvenile seed oysters that will be raised on the farms. Up to this time, Texas farmers needed to transport their broodstock to hatcheries in Alabama or Mississippi and then bring the babies back to grow to maturity in their native waters.

Farmed oysters are typically bred to be sterile, which means that their energy is spent, not on reproduction, but on growing larger and faster.

Texas oysters must be a minimum of 2.5 inches to be legally harvested, and farmed oysters can reach this size in as little as seven months.

Wild or cultivated, oysters feed on phytoplankton or algae suspended in the water. They open and close hinged shells, filtering food from the water passing through their gills. They play a critical role in the ecology of their surrounding waters. As it feeds, a single oyster can clean up to 50 gallons of sea water a day. Unlike other seafood farming operations, oysters are not fed through human intervention; they eat the same food and in the same way that wild oysters do.

Obtaining an oyster farm permit is somewhat arduous. While TPWD issues the permit, it must also be approved by the Texas Commission on Environmental Quality, the Texas General Land Office, the U.S. Coast Guard, and in some cases, the Army Corps of Engineers. The regulations include a farm’s minimum distance from sea grass and wild oyster beds and use of only locally sourced broodstock and approved equipment.

Although extensive, the stringent regulations are designed to avoid genetic contamination and to maintain the highest standards of marine ecology.

The first Texas oyster farmer to obtain a permit was Brad Lomax, owner of the Water Street Oyster Bar in Corpus Christi, who was very involved in getting House Bill 1300 passed. In honor of that G-0001 permit, the oysters from his Texas Oyster Ranch on Copano Bay are called Copano Unos. David Aparicio of DJ’s Oyster Company near Palacios earned the third permit. His oysters are called Matagorda Pearls. Currently, there are 13 Texas oyster farms that are fully or conditionally permitted, ranging in size from two to 30 acres.

The Barrier Beauties oyster farm floats at the surface of Galveston Bay about seven nautical miles from Bolivar Peninsula. Picture a sevenacre grid of posts and wires, with rows of attached bulky mesh bags that contain growing oysters. This is one of the approved methods for raising off-bottom oysters. Almost daily, general manager Gordon Lipscomb and a handful of employees go out in a bay boat, maneuver among the floating bags and perform the hard physical work required to maintain oyster health and well-being. They regularly lift the 50- to 80-pound bags into the boat, clean the bags, inspect the oysters and divide them into additional bags so they’ll have room to grow.

“These are animals, this is the ocean, conditions change, and you can control only so much,” says Lipscomb. “You need to be out there every day, keeping a close eye on things and making adjustments as needed.”

At least twice during their lives, the oysters are hauled back to the company’s boat dock, where they are tumbled in a rotating contraption that rounds out their rough edges, promoting more uniform size and development of a deeper cup (the bottom shell).

Left: Hannah Kaplan of Barrier Beauties photo by Lightbulb League Right: Barrier Beauties oysters

As wine is defined by its terroir, oysters have merroir. The environment where oysters are raised is what primarily differentiates their various qualities. The mineral and salt content of the water, available food, and water temperatures all affect taste and texture.

Traditionally, oysters are named for the place where they grow — like Malpeques from Prince Edward Island or Murder Points from Alabama — with each locale providing a distinctive flavor profile. Texas wild oyster reefs have identifying names, but in recent times, this naming convention hasn’t been used much for Texas oysters. That’s changing as Copano Unos, Matagorda Pearls and Barrier Beauties identify their farmed locations. As more farms continue to develop and begin harvesting, there will be more named oysters from coastal locations.

In early 2023, Carol Huntsberger, owner of Austin-based Quality Seafood restaurant and wholesale operation, hosted a tasting of farmed oysters for Austin restaurateurs and food professionals. Brad Lomax, Hannah Kaplan and David Aparicio were there to introduce their oysters and talk about the new mariculture industry in Texas. “People could definitely discern taste differences among the oysters from the different farms,” Huntsberger says. “This industry is in its infancy, and it’s exciting to be involved at the ground level of something so brand new.

Quality Seafood has a goal to support the Texas economy and this is one way we can do that.”

Chris TenEyck, chief culinary officer of Jack Allen’s Kitchen and Salt Traders Coastal Cooking in Austin and Round Rock, has been an early supporter of Texas oyster mariculture and is enthusiastic about their future gastronomic possibilities. “How cool will it be a few years down the line when you can order a flight of Texas oysters and compare them, knowing by their names what farm on what part of the coast they come from?” he says. “It’s going to take time, but we are so looking forward to this; oyster farmers are sitting on a goldmine, something really special.

We’re excited to be a part of it, and we want to help customers learn about farmed oysters on our coast.”

So, oyster lovers of Texas, start looking for farmed oysters on restaurant menus near you. As you enjoy their distinct merroir, also appreciate the dedicated hard work that brings them to your table and remember the role oysters play in maintaining the health of Texas’ coastal waters.

AUSTIN’S FINEST GOURMET PIZZAS AND SALADS sourced from Austin’s finest local farms

DINE-IN / TAKE OUT / “TAKE & BAKE”

3663 Bee Caves Rd. Austin, TX 78746 / 512.327.5222 IN WESTLAKE BEHIND BREED & CO. Order at maryesgourmetpizza.com

MM Pack, a fifth-generation Texan with deep roots in Harris and Brazoria counties, writes about food and food history and splits her time between the Texas Gulf Coast and San Francisco.

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Raised With Care

Discover the Hill Country in Every Sip – Ranch Brand Wine & Spirits: Where Flavor Meets Tradition.

Visit Our Tasting Room in the Village of Wimberley Today for

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All natural pork, beef and lamb raised sustainably and humanely by a

community of more than 600 independent family farmers and ranchers

to produce the highest quality meat.

Unforgettable Tastes and Memories. Open 7 Days a Week!

Join us in the village of Wimberley at 13619 Ranch Road 12, TX 78676.

What we offer: • • • • • •

Premium Fine Wines Artisanal Handcrafted Spirits Full Cocktail Menu Extensive Wine Tasting & Retail Freshly Prepared Tapas Kid-Friendly Mocktails

Open 7 days a week, Ranch Brand is your destination for quality drinks and memorable moments.

100% Certified Humane® No antibiotics or added hormones—EVER No crates—EVER Raised outdoors and in deeply bedded pens 100% vegetarian feeds

Visit us at www.ranchbrands.com or on social media @ranchbrandwineandspirits or email us at info@ranchbrands.com ediblehouston.com 41