Edible San Antonio Summer 2023

SAN ANTONIO

Can you believe summer is already here? I certainly cannot, but I’m also pleased because with it comes an abundance of fresh and exciting edible delights in San Antonio — so much so that we can hardly keep up! In our latest issue of Edible San Antonio, we are thrilled to showcase what’s new, what’s unique and all sorts of tasty eats you shouldn’t miss out on.

I’m truly honored to be able to share with you the new evolution of Tucker’s, a beloved institution for generations. In our Local Legends section, we take a closer look at how it continues to evolve while still staying true to its roots as a neighborhood favorite. As one of the Alamo City’s most legendary and long-standing restaurants and bars, this 75-year-old haunt has been through a myriad of iterations from a jazz club to a Friday-night hot spot for dancing and revelry to its newest twist, serving Vietnamese food, Texas barbecue and an unexpectedly brilliant marriage of the two.

Next, we couldn’t wait to feature San Antonio’s premier farmers market at the historic Pearl. From locally-grown produce to artisanal products, live food, freshly baked pastries and so much more, the Pearl Farmers Market offers an authentic taste of San Antonio's food culture. If you’re on the lookout for trailblazers like I am, this market is something of an incubator for the best and the brightest in the industry.

For those who love that one-stop dining adventure at food truck parks, be sure to check out our Edible Endeavor section regarding the Northside food truck park and indoor food hall at The CO-OP SA. This new spot provides a casual, fun way to explore some of the city's most scrumptious street food and enjoy in an air conditioned space. Right about now, we can all appreciate any respite from the sweltering heat.

In other edible news, we are happy to showcase the expanding diversity of San Antonio’s food scene, including the increasingly popular Bilia Eatery and their new location in Castle Hills. Bilia Eatery has become one of my personal favorites for a taste of something off the beaten path. Chef Rojas is bringing that Miami vibe with items like ginormous stuffed arepas and a signature Cubano. I can’t help but order a basket of their yucca fries and chicharrones. Absolute decadence! I love nothing more than seeing culinary entrepreneurs thrive, inevitably shaping our city’s growing culinary scene.

These are but a few of the exceptional culinary offerings we explore in our new issue. At Edible San Antonio, our mission has always been to celebrate the local food culture and the people who make it possible. We hope this issue inspires you to explore and savor all that San Antonio has to offer this summer.

PUBLISHER

Monique Threadgill monique@atxpublications.com

ASSOCIATE PUBLISHER/ CREATIVE DIRECTOR

Ralph Yznaga ralph@atxpublications.com

EDITOR

Kimberly Suta kimberly@ediblesanantonio.com

COPY EDITORS

Claire Cella Stacey Ingram Kaleh

CONTRIBUTING WRITERS

Ashley Brown

Francisco Cortez

Stacey Ingram Kaleh

Nathan Mattise

Eileen Pace

Pauline Stevens

Emily Treadway

CONTRIBUTING PHOTOGRAPHERS

Baylie Beebe

Pauline Stevens

ADVERTISING SALES info@ediblesanantonio.com

CONTACT US: 512-441-3971 info@ediblesanantonio.com ediblesanantonio.com

5524 Bee Caves Rd., Ste. J-4 Austin, TX 78746

Edible San Antonio 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 San Antonio is a member of Edible Communities.

Special Leaf Teas

Special Leaf founder and chef Chris Cook says his olive leaf-based teas are a healthy, fun way for people to enjoy iced tea, and now comes in cans, lightly sparkling..

According to Cook, the nutritional benefits of Special Leaf olive tea are as numerous as its use is ancient, including all-natural ingredients and antioxidants that are known to help with blood pressure, hypertension, Type 2 diabetes, cholesterol and even weight management. Special Leaf’s teas have no added sugar, and Cook says olive leaf tea can also be a natural energizer for those wanting that all-important caffeine boost.

“The olive tree is a truly miraculous tree,” adds Cook.

As the San Antonio-based company increases distribution, Special Leaf aims to help support local charities in different ways. Special Leaf is currently available in four flavors — the original, tangerine, hibiscus and pomegranate — and can be found in six- and 12-packs online and at local retail locations. specialleaf.com

Deep River Specialty Foods

Although their family hails from North Carolina, Cheri and Jeff White, owners of Deep River, have blended traditional family recipes with culinary discoveries they have made in the last 10 years living in San Antonio. The result is a tasty, handmade mix of products designed to liven up most any dish.

“Starting with a few select barbecue sauces, mustards and jams, we have since expanded to include our ten award-winning barbecue sauces, a watermelon vinaigrette, six rubs and seasonings, five gourmet mustards, six jams, including our apple onion bacon jam, and our newest addition, Speak Easy-branded liqueur cakes in two sizes and ten flavors,” says Cheri.

Deep River also takes to heart feedback from customers who want low sugar, low sodium products with clean ingredients, no MSG or artificial preservatives. Deep River’s products are available at the Pearl Farmers Market, Rancho Diaz, also at Pearl, and Bayside Fresh Market in Marble Falls.

deepriverspecialtyfoods.com

Adagio Salumi

Brothers and owners of Adagio Salumi, Gerardo and Anthony Garcia, learned by hand how to cure meat in the old-world style as youngsters. They now employ these traditional ways at their own salumeria and farm near Dripping Springs, where they raise their own animals. This way, they are able to control their animals’ diet.

The company specializes in small-batch artisanal salami and cured meats that are made artfully by hand. The offerings include soppressata, tartufo, felina, sobrasada, calabrese, pancetta tesa, pancetta arrotolata, guanciale and many more. “We use no nitrates, nitrites or any artificial ingredients. We source everything locally. Our pigs are fed a soy-free diet. We use a whole-grain peanut meal for their protein,” says Garcia.

Additionally, Adagio uses only salt and fermentation to preserve their uncooked meats and understands that, as they claim, the difference between “good” and “the best” can be a single degree of humidity. Clearly, they are superior craftsmen. “That’s the way meat has been cured long before refrigeration was invented,” Garcia says. While Adagio’s large diameter salami is used at restaurants in major Texas metropolitan areas, their small diameter salami, such as the smoked chorizo and pistachio salami, is available in stores and for online orders for boxed delivery. Find out for yourself why they say their meats take two years to prepare but are gone in under 10 minutes. adagiosalumi.com

Gourmet Texas Pasta

A fashion industry veteran who relocated from Los Angeles to Austin, Courtney Heitmann bought Gourmet Texas Pasta following a passion she developed working for the culinary company.

Heitmann says she enjoys creating flavorful, 100 percent natural varieties of pasta, such as artichoke heart and spinach basil and garlic, blending all sorts of herbs and vegetables with non-GMO whole wheat. Round Rock-based Gourmet Texas also produces gluten-free flavors of pasta that are so superb you won’t even miss the gluten. The ingredients are locally-sourced with an eye toward people’s health too, Heitmann adds.

“It’s a labor of love. It’s not easy by any means, but it makes us smile bringing joy to other people,” Heitmann says of her new career. They’ve been a popular stall at the Pearl Farmers Market for years. It’s nearly impossible to walk by without getting lured in by the array of colorful pastas. They also offer recipe recommendations for all of their pastas — although, to be honest, all you really need to add is a little bit of olive oil and parmesan to make anybody quite happy. You can also find Gourmet Texas Pasta online and at farmers markets in Austin and Cedar Park. gourmettexaspasta.com

A native San Antonian, Francisco Cortez has been a local journalist for more than 25 years, having worked full time or freelanced for several area news publications, including Edible SA. Francisco studied mass communications at San Antonio College and Texas State University. When he's not writing or editing, he enjoys hiking, reading, and watching or playing basketball.

WORDS BY FRANCISCO CORTEZ

Left Page Top: photo by Deep River

Left Page Bottom: photo by Special Leaf Tea

Right Page Top: photo by Adaigio Salumi Rigth Page Bottom: photo by Gourmet Texas Pasta

WORDS BY EMILY TREADWAY

and snack options. Try a beignet breakfast sandwich loaded with souffléd eggs, cheese and bacon for a flavor bomb you won’t soon forget. For lunch or dinner, enjoy the beignet hamburger or beignet chicken sandwich. As a decadent snack any time of day, sample the beignet bites with a divinely rich chocolate dipping sauce. These are just a few of the mouthwatering choices The Beignet Stand has to offer.

To learn more about The Beignet Stand and its tasty, creative menu, check them out at thebeignetstand.com or follow The Beignet Stand on Facebook and Instagram @thebeignetstand.

FRANCIS BOGSIDE MOVES TO ST. PAUL SQUARE

EAST COAST FLAIR IN SAN ANTONIO

MEXICAN GOURMET HOT DOGS

Perro caliente! This means “hot dog” in Spanish and also happens to be the name of one of the Mexican gourmet hot dogs you’ll find at El Weinecero’s late night pop-up hot dog stand at 507 East Houston Street — a place that’s becoming something of an oasis in a food desert. Brother and sister team, Robert and Angelica Espinoza, saw a gap in the latenight food options near the River Walk and decided to fill it. They bought a hot dog cart and stationed it less than a three-minute walk from the Alamo. Open Thursday through Saturday from 9 p.m. to 3 a.m., El Weinecero serves up Mexican gourmet hot dogs — all-beef franks wrapped in bacon then topped with choices like jalapeño and serrano peppers, grilled onions and bell peppers, Mexican chili, and elote, Mexican-style street corn. Add an individual cup of elote for a side and wash it all down with an ice-cold Mexican Coke. For dessert, savor the arroz con leche, a Mexican rice pudding topped with raisins. Yum! Order

online for a drive-by pickup (follow the online drive-by pickup directions) or order through GrubHub or Uber Eats to have the weinasos delivered directly to your door. Check out El Weinecero online at elweinecero.com or follow them on Facebook, Instagram, TikTok and Twitter @el_weinecero.

BEIGNETS AREN’T JUST FOR BREAKFAST OR DESSERT

Step aside, New Orleans, and make way for The Beignet Stand, San Antonio’s take on the popular French pastry. Promising the best coffee and French donuts around, The Beignet Stand is located at 8343 Broadway for walk-up or drive-thru orders. They’re also a vendor at the Pearl Farmers Market most weekends, which is where they first garnered a following. If you think you know what to expect from a beignet, then think again. The Beignet Stand offers sweet and savory beignets with breakfast, lunch, dinner

Don’t get bogged down with the same old food and drink. If you’re a fan of Francis Bogside, previously located in Southtown, then take heart! Soon you’ll get your fill of its wings, truffle fries and pizza, not to mention its Irish Old Fashioned. Francis Bogside, a modern Irish gastropub, with its custom cocktails and great bar food recently reopened at its new location in St. Paul Square at 1170 Commerce Street. Brought to you by Steve Mahoney, owner and operator of Blue Box, Hanzo and George’s Keep, Francis Bogside was listed as one of San Antonio’s hottest restaurants in 2017. Here’s to the new location maintaining

Get ready for small storefront, big flavor from the creators of Bexar Tonics, Matt McLaughlin and Maray McChesney. Their newest venture is Beacon Hill Market and Deli, now open at 1717 Blanco Road. The market is a sandwich shop and grocery store with limited seating — the building only holds a maximum of 12 people — so come prepared for takeout. Beacon Hill Market and Deli ladles up soups and East Coast chowders with a Texas twist, and they’re already known to serve up the “best” Reubens, pastramis and cheesesteaks west of Philly. They also feature vegetarian options on their menu, such as salads, pasta salads and vegetarian hoagies. Don’t leave without one of their new desserts — Oreo pudding pie or lemon pudding pie — and grab a bottle of their Bexar Tonics sold in their market.

You can follow them on Facebook and Instagram @beaconhillmarketanddeli.

that tradition! Fun fact: you’ll now be able to hop on an electric bike, or “chariot,” from Cherry Street Bike Co-op and get shuttled to and from your car. Cheers! Keep posted with up-to-date information by following francisbogside.com and Facebook.

Left Page: photos by Kimbely Suta

Top Right and Middle: photos by Kimbely Suta Botom left and right: photos by Beacon Hill

NEW SOUTHTOWN LOCATION FOR ROSARIO’S

Be prepared for the “wow” factor and shout it from the rooftop of Rosario’s ComidaMex & Bar. A San Antonio institution for the last 30 years, Rosario’s not only has a new location (still in Southtown), but it also has a newly constructed building specifically designed for the customers’ enjoyment. Located at 722 South Saint Mary’s Street, Rosario’s has a space for family celebrations or drinks out with friends. The new Rosario’s features two stories of indoor seating, outdoor patio dining areas with views of the landscaped courtyards, and a rooftop bar with spectacular views of San Antonio’s skyline. While the building may be new, Rosario’s still provides the same great Tex-Mex it’s known for, such as shrimp nachos, enchiladas verdes and award-winning smoky chipotle salsa. If you were a fan of Rosario’s before, just wait until you see it now.

For more information, visit rosariossa.com or follow them on Instagram @rosariossa, Twitter @rosariossa, and Facebook @RosariosSA. They can also be found on Yelp and Tripadvisor.

NEW LATIN-INSPIRED SEAFOOD RESTAURANT AND CRAFT COCKTAIL BAR IN STONE OAK

Craving seafood and a fruity cocktail but can’t make it to the beach? Dine out at the new Arenas Marisqueria and Lounge, located on the corner of Hardy Oak and Stone Oak. Featuring made-from-scratch family recipes with their own special take on classic Latin dishes, such as mojarra chicharron and camarones mojo de ajo, Arenas is sure to please. Plus, if you’re looking for an excellent craft cocktail bar, look no further, Arenas has got you covered there too. Their hibiscus and simple syrups are made in-house and juices are freshly-squeezed at the bar. If you’re dying for a beach vacation without leaving home, Arenas Marisqueria and Lounge is the place to be.

For more information, visit their website at arenaslounge.com or follow them on Twitter and Instagram @arenas_lounge or on Facebook @arenaslounge.

CELEBRATE THE FULL MOON IN STYLE

Celestial, enchanting, cosmic — these are some of the words used to describe an evening at The Moon’s Daughters, the signature restaurant and bar at Thompson’s San Antonio – Riverwalk. Twenty stories above the city, The Moon’s Daughters is an indoor-

IMAGINATIVE AND ARTISTIC MIXOLOGY ON HOUSTON STREET

Mix it up with The Bunker Mixology, brought to you by Gusto Group, the same people who created Cellar Mixology, Toro Kitchen + Bar and Cuishe Cocina Mexicana. Take one part speakeasy, one part mixology, one part luxury bunker lounge and one part art exhibition, stir them together and voilà, Bunker Mixology has created something potent. Promoting “end of the world revelry” and “art-inspired cocktails,” guests enter Bunker Mixology downstairs through a vaulted door. Once inside, they find a feast for their eyes, beginning with a classic 1952 MG car. Replicas of famous artworks decorate the walls and plans are in place to showcase local artists and host exhibitions. But don’t think for one second that you’ve arrived at a stuffy art show, Bunker Mixology is all about fun! With a live DJ, bespoke cocktails, and an immersive world, it’s an experience you don’t want to mix — uh, miss.

To book reservations or plan your event, visit thebunkermixology.com or follow them on Facebook and Instagram @thebunkermixology.

outdoor rooftop lounge featuring fabulous dinners and late-night cocktails under the stars, and Sunday brunches in the glow of the sun. New to The Moon’s Daughters is the “Cosmic Night” series held every full moon. Experience a themed cosmic night, serving up specialty cocktails that come with their own Cosmic Coaster. These will have a QR code on the back that may earn you your own tarot card reading provided by an experienced astrologer and card reader. View the moon, the stars and San Antonio’s skyline through a telescope as you listen to music provided by a local DJ.

For more information about The Moon’s Daughters and its Cosmic Night events, visit themoonsdaughters.com or follow them on Instagram @themoonsdaughters.

As soon as she learned to read and write, that's all Emily Treadway wanted to do. She loves Texas history and, while she hates cooking, she loves eating, especially the diverse tastes and flavors of Texas cuisine.

Left Page Top: photos by Rosario's

Left Page Bottom: photo by Arenas

Right Page Top Left: photo by The Moon's Daughter

Right Page Top Right: photo by Arenas

Right Page Middle: photo by The Moon's Daughter

Right Page Bottom: photo by Rosario's

THE CO-OP SA FOOD TRUCK PARK

A CULINARY COMMUNITY IS ROLLING IN NORTHEAST SAN ANTONIO

Stephen Paprocki didn’t plan on opening a food truck park, but at The CO-OP SA — a collection of warehouse spaces in Northeast San Antonio that he's helped transform into a growing food business incubator — the belief is everybody can help everybody. Ask about the larger culinary scene in San Antonio, and it brings up The CO-OP slogan: “One team, one goal.”

So when Paprocki saw in the paper that the food truck hub at StreetFareSA abruptly

Southern Kitchen (Cajun & Creole cuisine), Malongdo Thai Food, Malik's Philly’s Phamous Cheesesteaks, TexaRican (Puerto Rican cuisine), and Lumpia Hut Express (Filipino cuisine). Add to that a food hall called The Club House that has an indoor dining area with games for kids and adults as well as a non-alcoholic bar from Powered By Plants, which makes whole-hemp-plant, live resin-infused spirits like tequila and gin. Suddenly, Northeast San Antonio has a food truck park that’s incomparable to any other in San Antonio.

“The whole idea is I love food truck parks, but I hate the weather,” Paprocki says. “If you go in the summertime, it’s 10,000 degrees and you’re going to die. Or, you go to enjoy with friends and all of a sudden it starts pouring rain — it’s all affected by the weather. So, I wanted to kill two birds with one stone by creating a place where the food trucks can plug in, but there’s a place to offer to their customers, too.”

rent to trucks, an effect of the organization’s goal to help culinary entrepreneurs on their feet. The site had amenities others didn’t, like a commercial kitchen and commissary so trucks could dispose of used grease and dirty water without having to travel. On top of all that, the CO-OP team has been more accessible and adaptable than other food truck park management Best has worked with in the past.

“If I have an issue, something needs fixing, or I have a question about the property, they are really making themselves available,” says Best, who started at The CO-OP SA in January. “They don’t mind taking time out of their day to help or find the answers you need, so my experience has been amazing. That indoor seating area is an example — when I first got here, it was just storage, but they put some hard work into building a place for our customers to sit and enjoy our food instead of just taking it and leaving.”

on hand has already led to a tangible benefit for Best and Go Vegan.

“I believe in the universe putting signs out there. They were looking for someone like me to come park there, and I was definitely looking for a new place to open up,” she says. “So far it’s working for both parties — I don’t know if it's just people finding me for the first time through coming out or social media, but my business has increased since I’ve been at The CO-OP.”

Start your visit at thecoopsa.com.

shut down last November, it was only a matter of time.

“I felt bad. Imagine if someone took away your place to make money and you have a family, maybe a kid," Paprocki recalls. "So I said, ‘Start calling these people and let’s see what we can do.’”

Six months later, six food trucks, including three from StreetFare SA, now call The CO-OP SA home every Wednesday through Sunday for lunch and dinner. The trucks include: Go Vegan San Antonio, Sauce's

Between the cuisine, the N/A bar and the gathering space, it’s obvious what The CO-OP SA offers customers that other food truck parks don’t. What Paprocki and the team put together stands out from the food trucks operators’ perspective, too. Tara Best of Go Vegan left her spot at The Block SA in late 2022 and had a list of potential locations to investigate. After talking with The CO-OP SA, the decision was simple.

To start, Northeast San Antonio doesn’t have many existing vegan/vegetarian options, so Paprocki wanted a truck to fill the gap. The CO-OP SA also offered more affordable

With a few months at The CO-OP SA, Best has started to utilize even more of the on-site tools at her disposal. She recently had a photographer come by and was able to use gear from The CO-OP’s photo studio for product shots. As requests for podcast interviews have started to come her way over social media, Best intends to take advantage of The CO-OP podcast room so she can conduct interviews without leaving for an extended period of time during business hours. However, the best resource so far may simply be the overall variety available at 11911 Crosswinds Way #201. The welcoming space, the non-alcoholic bar and the diversity of cuisines

11911 Crosswinds Way, #201, San Antonio, 78233 facebook.com/thecoopsanantonio

WORDS BY NATHAN MATTISE

Journalist Nathan Mattise (@nathanmattise) is always working to perfect his sourdough bagels. He also enjoys bocce, amaro, road trips, and a good playlist.

Left Page: Becker Vineyards Texas Viognier

Right Page: Pedernales Texas Viognier

Left Page: Becker Vineyards Texas Viognier

Right Page: Pedernales Texas Viognier

SEASONAL HIGHLIGHTS This Summer

Summer may be sweltering hot but delicious sun-kissed fruits and colorful vegetables are begging to be bagged at your local farmers market even at the height of the heat. Summer is for different varieties of eggplant, not to mention okra and, of course, bountiful hot, hot peppers

Fig

Peach

Watermelon

Corn

Eggplant

Okra

Hot Peppers

From the Gulf

Brown Shrimp (from mid-July)

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

Panzanella Salad with roasted corn and queso fresco

Recipe and photos by Pauline Stevens

3 c. roma tomatoes, cut in quarters

1 c. cherry tomatoes cut in half

½ c. roasted corn kernels

10 basil leaves chopped, plus a few whole for decoration

2 garlic cloves smashed

½ small shallot chopped

½ baguette cut in cubes

½ c. queso fresco or añejo cheese for a more salty taste

½ c. olive oil

1 large lemon

Salt

Pepper

PREPARATION

Toast baguette cubes in the oven until slightly brown. Mix garlic, shallot, olive oil and lemon in a bowl. Add tomatoes and stir until well mixed. Add corn, cheese and bread, and mix lightly. Add basil, salt and pepper to taste.

Keep in refrigerator until ready to serve.

Watermelon, cucumber and mint agua fresca

Recipe and photos by Pauline Stevens Serves 4

8 watermelon slices

1 medium cucumber peeled, half cut into cubes and half cut into slices for decoration

1/3 c mint leaves

PREPARATION

Cut watermelon slices into cubes and blend in a blender with ½ cup of water. Add the cubed cucumber and blend with watermelon mix. In a large pitcher, add mint leaves and slightly press. Strain watermelon and cucumber mix into pitcher. Serve with ice. Decorate with cucumber, watermelon and mint for an extra fresh look. Add lemonade for a delicious option.

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.

Tucker’s Kozy Korner

A MARRIAGE OF BARBECUE AND VIETMANESE CUISINE

WORDS AND PHOTOS BY

If the walls of Tucker’s Kozy Korner could talk, there’s absolutely no telling what they would say, but it would undoubtedly be a fascinating tale. In the 75 years that Tucker’s has been open, it has been through a myriad of permutations.

Although John Tucker deserves credit for creating an iconic Eastside haunt known for great jazz and good community that attracts all walks of life, renowned San Antonio restaurateur Steve Mahoney has taken up the mantle and created a destination no one would have expected.

“Tucker’s is an institution and people have expectations, and we’re not going to be able to meet those, but I thought we could recreate a neighborhood spot, because that’s what we do,” explains Mahoney, also of Hanzo, Lilly’s Greenville, the newly reopened Francis Bogside and others.

During construction in the summer of 2019 after Mahoney had purchased the business, Charles Daniels, known by and large as simply “Mr. Daniels,” stopped by and dropped off a personalized card with his number written on a small piece of wood.

Daniels is a local pitmaster with 20 years of experience under his belt, and he and Mahoney hit it off right away, becoming “part of the family,” along with chef Jenny Tram, a native of Dong Thap in South Vietnam with a talent and love for cooking authentic Vietnamese food.

After these three exceptional individuals connected, everything seemed to fall into place organically and the idea of offering a menu with a unique mix of barbecue and Vietnamese food seemed the natural choice.

“I have a lot of admiration for Steve. I think it’s a great idea that he came up with, something different that you don’t really see here in the San Antonio area. It shows because we’ve had nothing but positive feedback,” said Daniels, pitmaster for Tucker’s and some of Mahoney’s other concepts.

Although you can order a Texas-style barbecue plate (brisket, ribs and chicken) with all the fixings or a variety of Vietnamese favorites like a bun bowl and spring rolls, what makes this new evolution of Tucker’s truly titillating is when the two seemingly disparate cuisines coalesce in delicious harmony.

The brisket pho, is a phenomenal example of what the Tucker’s team is bringing to the table. Imagine a traditional bowl of pho made with a laborious yet luscious broth adorned with a hearty slice of brisket that’s been smoked for up to 12 hours.

“Nothing but the best!” said Daniels with his usual low-key fervor.

“I try to keep it as close to backyard barbecue as possible, and I do it all with my own rubs and barbecue sauce recipes. One of our guests went so far as to say it was the best brisket in Texas. I don’t know about that.

KIMBERLY SUTA

Maybe she was just hungry that day.”

Daniels’ brisket is also used in Tram’s egg rolls for a juicy, crispy, unforgettable bite.

“When I got the job, I started with the egg rolls. Steve wanted to do pho but I told him no about three times. He said barbecue and pho go together and I finally said OK. He named us ‘pho cue,’” laughs Tram. “But it’s my own interpretation. I played with the food a lot and decided

I’m going to make the best one, so that’s how my broth comes out tasty and flavorful all the time.”

In April, Tucker’s introduced a new brunch menu of mostly shareable plates, available on Sundays and, hopefully soon, will become a regular offering during the week as well. The dishes range from pork belly-stuffed biscuits and gravy to chicken and waffles, eggs benedict with fried green tomatoes, and a breakfast tostada. Tram also recently introduced pork belly nachos to the appetizer menu on Fridays.

All of the menus are not only scratch-made and scrumptious, but also utterly affordable, making this a huge draw for neighborhood residents looking for a regular joint where they can meet up, relax, eat good food, throw back a few drinks and appreciate life’s little joys.

To that end, Tram’s egg coffee, a popularized Vietnamese coffee, is worth the drive regardless of what side of town you live on. Strong and creamy, it’s both a turbo boost and dessert in an unassuming lowball glass.

Although Mahoney may not think he could ever re-create the magical vibe that was once Tucker’s, he, Daniels and Tram may have done just that, and San Antonio gets to reap the benefits of this new, serendipitous chapter in the evolution of a legend.

Kimberly A. Suta is editor of Edible San Antonio, a filmmaker, food writer, event planner, culinary tour guide and has a media company called Homegrown Chef. She loves nothing more than sharing the phenomenal food, chefs and restaurants that San Antonio and Texas have to offer.

Top: BBQ Plate, Brisket Pho, Shrimp Spring Rolls

Bottom Left: Pork Belly Nachos

Bottom Right: Brisket Pho

LATIN LOVERS

BILIA EATERY SERVES FOOD THAT FEELS LIKE HOME

WORDS BY EILEEN PACE | PHOTOS BY BILIA EATERY

One may not associate the title of executive chef with sandwiches, but once you take a bite of one of Bryan Rojas’ sandwiches at Bilia Eatery, you’ll understand that these are far more than meat and cheese slapped between two slices of bread.

A long with his wife, Mariana Wong, Rojas opened their new Bilia Eatery location in Castle Hills to a welcoming crowd who knew about his food from their original location. Rojas exudes excitement about elevating the presence of Latin cuisine in San Antonio.

“As much as I love Mexican food, I wanted to do something Latin. Something that reminded me of home, of Miami,” says Rojas.

Although Rojas is a classically trained chef thanks to his education at Johnson & Wales University, he clarified that this experience did not give him his knowledge of and techniques for cooking Latin food.

“Latin cuisine is a very comfort-style food, and it doesn’t have the cultural exploration that some others do, like French food, which is the base of all cuisine,” explains Rojas. “This is Colombian, Brazilian, Venezuelan. All these Latin American foods are now making noise.”

Rojas gained his first restaurant experience in his hometown of Miami. He knew he had to know more, so he moved to San Francisco, where he worked alongside people who were laser focused on culinary excellence.

“I worked for free out there, basically, but it was amazing. I really grew a passion for the culinary arts,” he adds.

After two years in the Bay Area, learning everything he could from the chefs and other cooks he worked with, Rojas moved back to Miami to attend Johnson & Wales University.

While at school, he honed his skills in Asian, American and fine dining kitchens before managing a Persian-French restaurant. Then he met and married his wife, Wong, and the couple moved to San Antonio in 2018.

Rojas’ experience preparing Italian cuisine helped him land a job at Piatti, an Italian restaurant in San Antonio. Then, when they opened their first Bilia location in fall of 2019, it was an instant success. It quickly became the go-to restaurant in Castle Hills, where customers literally could not get a seat.

“There was no kitchen, only a few seats, and we used electrical appliances to get the sandwiches out. There were always people in line, but it was hard to make it work there,” says Rojas. That’s why Rojas and his wife decided to move locations. The new Bilia Eatery, at 1900 NW Military Hwy., has 86 seats, a large patio and a spacious kitchen.

potato bun, but went with the Florida Bowl instead. It’s a beautiful presentation of a seasonal catch (mine was shrimp), along with avocado relish, spicy slaw, rice and tender beans.

One of Rojas’ personal passions is the arepas.

“I love them, and we are able to play with them a lot more here. We want to add more varieties of arepas,” he shares.

If you’re not familiar with arepas, think puffy tacos, but made with light, finely ground corn stuffed with a variety of fillings. The Reina Pepiada, for example, is filled with roasted chicken and a cilantro-mayo-onion-avocado salad. Of course, the Cuban sandwich must be mentioned as a customer fave.

“It’s the basic Cuban sandwich,” Rojas explains. “We make the pickles here, the mayonnaise is made here and the meat is marinated and braised here. It’s that authenticity that gives it the traditional Cubano flavor.”

Even though they just opened their new location, the couple is looking forward to expanding and exploring even more. You can see the wheels turning in Rojas’ mind when he starts thinking about collaborating with other local chefs, doing a fusion event and offering live music.

“Maybe some Latin fusion soul,” he muses.

“I love this neighborhood. People have really enjoyed coming here. A lot of regulars come Wednesday and Thursday for lunch, and on the weekends a lot of the Colombian population comes out, as well as Puerto Rican and Dominican families. Our food takes people back. Some people say they moved here from Miami, and they’ve been looking for food that feels like home,” says Rojas.

The menu varies from hand-helds and bowls to breakfast foods and special juices like guava limeade. You might want to try the chicharron con yucca, one of several soups or any of the variety of other sandwiches. I was tempted by the BE Burger, which comes served on a homemade

For now, he and Wong are building slowly, adding to the menu, adding hours and leveling up.

“It’s definitely a passion. I love my Latin culture and Latin cultural food,” Rojas smiles. For more information about Bilia Eatery, visit facebook.com/eatbilia/

Eileen Pace is a lifelong broadcast journalist with multiple awards for her stories that aired on radio stations around the state and NPR affiliates across the country. She lives in San Antonio with her Schnoodle, Argentina, and volunteers as a canine foster mom, and is working toward certification as a tour guide to show off San Antonio and the Texas Hill Country to out-of-town visitors.

Above and Left: Mix of sandwiches

Right: Havana Bowl

Below: Reina Pepiada Arepa

PEARL FARMERS MARKET

SAN ANTONIO'S PREMIER MARKET CONTINUES TO INNOVATE

WORDS BY KIMBERLY SUTA | PHOTOS BY PEARLS FARMERS MARKET

The Pearl Farmers Market is easily San Antonio’s premier market. Not only does the historic Pearl serve as the most stunning backdrop for the Saturday market (from 9 a.m. to 1 p.m.), but with more than 30 farmers and ranchers and a couple dozen more vendors featuring artisan products and ready-to-eat food, it’s simply hard to beat in terms of versatility. The options range from delectable yogurt from Mother Culture to mindfully-grown produce from Talking Tree permaculture farm, to local honey from Holdman Honey and so, so much more.

“It’s a great way to support your local farmers, ranchers and artisans and get to know them personally and learn about their businesses. It’s a whole event and a fun way to spend your day, shop for groceries, have some lunch. The options are endless,” shares Samantha Pappas, the market manager.

Practically since its inception, the Pearl Farmers Market has become an event unto itself with locals coming out for a “day date” or a place to bring the pups for a stroll while they browse and shop. It’s always a good place to spot rare breeds. It’s also family-friendly, with a water feature for the kids to play in and green space to pop-up a picnic and bask in the sun with all your newfound goodies.

When I visit, I like to start by grabbing a cup of coffee or cold brew from What’s Brewing. More often than not, I also order a gluten-free, veggie-packed crepe from Crepelandia, which has been at the market for as long as I can remember, and then I shop till I drop, so to speak.

“I think it’s had a huge impact on the community, as it provides accessible produce and groceries directly from the producer to the customer,” notes Pappas. “We also accept SNAP

benefits at the market, so it provides access to these kinds of products for people who normally wouldn’t be able to buy them. You know, we’re kind of in a food desert.”

I’ve always considered it such a blessing to be able to buy directly from the farmers and ranchers, all of whom care so deeply about the food they produce for our community. Don’t hesitate to ask them questions, not only about their practices, but also how they would recommend using the products they sell. From my experience, most of them can offer tips on how best to eat or incorporate them into a dish.

Why is it so important to shop at farmers markets like the Pearl? Not only are you supporting

One of the oldest farmers to grace the market is Braune Farms, which offers a wide variety of seasonal veggies. It’s also exciting to go to the market each week and see what’s in season. While the South Texas heat can be brutal on produce, one of the benefits is we typically have two growing seasons, which makes for more options throughout the year.

According to Pappas, Enchanted Acres, Labatt Farms and Clarke’s Greens are three of the newest farmers to pop up at the Pearl. Pingo de Mel, which offers Brazilian baked goods and bites and Momo House, which makes Nepalistyle dumplings, are two of the new ready-to-eat vendors, while Southern Roots Vegan Bakery and Ancient Heirloom Grains round out the new offerings from local craft foods producers. The latter two have been near and dear to my heart for years, and I’m beyond thrilled that they’re now easy to access every weekend.

small businesses, but you can practically guarantee that the quality of the food you will get at the market exceeds its grocery store counterpart. The level of freshness of the food, particularly produce, hugely impacts its viable nutrition. When you buy locally, you’re often getting produce that was picked that morning or the day before. It wasn’t transported thousands of miles before landing on your plate. The older fresh food is, the less nutrition it imparts. I learned this, too, from my local farmer friends.

If you’re like me and have been visiting this market for years, you know that the crowds have become somewhat excessive, but that should not deter you. Pappas made sure to let me know that you can park for free in the main parking lot under the freeway for up to 30 minutes for a quick grab and go. Additionally, you can enjoy two free hours of parking in the Kohler garage, but let’s keep that just between us.

In any case, the crowds are part of the experience and most of us are happily walking around with bright eyes and bushy tails — that is unless we have to wait too long for our morning cup of coffee!

Learn more, visit atpearl.com/weekend-market. The Pearl now also offers a Makers Market on Sundays for a chance to shop from local artists selling wares like ceramics, woodworks and leatherworks.

Saturdays 9 a.m. –1 p.m. Sundays, 10 a.m.–2 p.m. Plenty of parking

Dog friendly atpearl.com

Instagram: @historicpearl

Pearl Farmers Market 312 Pearl Pkwy San Antonio 78215

Kimberly A. Suta is editor of Edible San Antonio, a filmmaker, food writer, event planner, culinary tour guide and has a media company called Homegrown Chef. She loves nothing more than sharing the phenomenal food, chefs and restaurants that San Antonio and Texas have to offer.

Sunshine in a Bottle: Texas Viognier

TRY THE GO-TO WHITE WINE FOR HOT TEXAS SUMMERS

WORDS BY STACEY INGRAM KALEH | PHOTOS BY MONIQUE THREADGILL

It ’s a hot, slightly humid day in the Texas Hill Country as the sun beams down on my back porch. My daughters are playing in the yard, a neighbor down the street is mowing their lawn and I listen to the sounds of late spring — a mixture of giggles, buzzing lawn equipment, birds chirping, airplanes flying overhead and a gentle wind rustling the tree branches. I’ve found a little moment of mindful meditation while I take it all in and sip from a glass of Texas-grown, Texas-made Viognier (pronounced “vee-own-yay”). With its enchanting aroma of freshly-picked wildflowers; buttery mouthfeel; juicy notes of peach, tangerine and mango and crisp finish, it feels like the perfect drink choice for the transition to summer. It’s dry and refreshing but has enough fullness to keep things interesting. I stretch out my bare feet, feeling the grated texture of my weather-worn deck, and look down to notice the sunlight dancing through my wine glass, illuminating the nearly transparent, yellow-tinged color of the wine as if it were full of sunshine itself.

I’m not the only Texan captivated by Viognier. The dry white wine varietal, which has somewhat mysterious origins but is often thought to be an ancient grape dating back to Roman times, originally rose to popularity via the Château-Grillet AOC, a small appellation of the Northern Rhône valley of France.

Viognier’s long been sought out by connoisseurs, but, according to Texas winemakers, is only recently becoming one of Texas wine drinkers’ most-requested white wines.

Nichole Bendele, a Wine & Spirit Education Trust (WSET) Certified Level II Sommelier and the director of marketing, public relations and outreach for Becker Vineyards, located between Stonewall and Fredericksburg, shared that co-founder Dr. Richard Becker was the first to grow Viognier in Texas. “He nicknamed it the ‘red wine drinker’s white wine’ because of its fullness on the palate like a red wine. His first experience with Viognier was Château-Grillet’s Viognier from the Northern Rhône region of France,” she says. “He fell in love with the wine! It’s his favorite white wine.” Bendele says that Becker Vineyards planted Viognier in 1993, just one year after the winery was established, and first harvested Viognier in 1996. In her 26 years working at Becker Vineyards, she’s seen their production grow from 2,500 cases to almost 100,000 cases annually.

Although the varietal was not familiar to customers in Texas at the time, and despite its tricky-to-pronounce name, Dr. Becker and his late wife and vineyard co-founder Bunny bet that their customers would grow to love Viognier as much as they did. “The Beckers and staff encouraged guests to try Viognier. If someone is a red wine

drinker, it is a white wine they are open to. It is a dry-style wine but because of the fruit notes, some people who enjoy off dry wines enjoy it, too,” she says. “The Viognier is our number one selling white wine and a flagship wine for us.”

For fellow Texas wine lovers and those of you who have been visiting Texas Wine Country through the years as I have, you may have observed Viognier popping

up as a staple on tasting menus and wine lists as our state’s wine scene continues to grow and evolve.

There seems to be an ever-increasing number of wineries and vineyards in Texas, with more than 50 in the Texas Hill Country alone — from Austin to Fredericksburg and Lampasas to New Braunfels — according to the nonprofit trade association Texas Hill Country Wineries. A significant portion of these Texas wineries are choosing to grow, make or serve Viognier.

“About 10-15 years ago, there were just a few wineries making Viognier here in the Hill Country or even growing it across the state,” says January Wiese, executive director of Texas Hill Country Wineries.

“Now, Viognier is in the top five varieties grown in Texas and we estimate 80 percent of Texas Hill Country Wineries members produce one.” Since wine drinkers may be more familiar with mass-distributed white wine varietals like chardonnay and pinot grigio, wineries have banded together to help spread the word about Viognier and share information with their customers. “With the success of Viognier in Texas, it's been a focus for the industry to share and educate consumers about the varietal and we've noticed it's taken the place of more popular white wines for many guests,” says Wiese.

Beyond its delicious taste and luxurious mouthfeel, what’s helped Viognier stand out across the plethora of wine options available to us in Texas? Especially when it was described to me by several local winemakers as “finicky” and “unpredictable” to grow?

Kyle Johnston, co-owner and head of wine production at Haak Wines in Sante Fe, Texas, located between Houston and Galveston, is excited to be pouring a newly released 2022 vintage of Viognier this summer. “When you have something great, you almost don’t want to talk about it because you don’t want to jinx it,” he says. He shares that Haak’s 2022 Viognier is his favorite in Texas — the grapes for the wine came from Reddy Vineyards in the High Plains and were harvested early to help retain freshness and acidity. “On a good year,” Johnston says, “Texas Viognier can match any Viognier in the country.” He warns, however, that it’s not consistent or reliable. “It still feels like a longshot when you plant vines here in Texas. We’re in the infancy of Texas viticulture.” For this reason, he says Haak Wines tends to plant hybrid grape varieties that are more disease resistant and drought tolerant. But it's been a great year for Viognier, and I can read in his voice that the risk of working with this lowyield, tricky varietal must have paid off. Johnston describes Haak’s 2022 Texas High Plains Viognier as “having a thickness that lasts, and aromatics that are just beautiful.”

“[Viognier is] not at the top of my list for being resilient to our weather extremes,” says Dave Reilly, winemaker at Duchman Family Winery in Driftwood. Like Haak Wines, Duchman chooses to source its Viognier grapes from the Texas High Plains because he appreciates the quality. Duchman sources its Viognier from Bingham Family Vineyards and then makes the wine in Driftwood. Why go through the effort to produce a wine like Viognier when there are varietals that do well at their estate vineyard? Reilly explains, “I think wines should pair with climate and food. Texas is hot and Texas has seafood, our Viognier pairs nicely with both of those.”

Duchman’s first vintage of Viognier is from 2007, and Reilly shares that their customers have come to request their Viognier over time. “As with any varietal that isn’t as well known as chardonnay or cab, it takes time to introduce it to people. After they are introduced, they fall in love with it.”

Reilly touched on another element that makes Viognier popular across the state — it pairs well with food, from seafood to red meat to spicy dishes. It’s a sentiment that sommelier Bendele shares, “It is a food friendly wine. Pork is not an easy meat to pair wines with but Viognier goes beautifully with a peppered pork loin! You can serve it with spicy fare … it is a popular pairing with Asian cuisine. It does have a light acidity that works well with cream-based dishes.”

This dynamic quality that allows Viognier to be paired with so many different foods is also something that makes it appealing to Texas winemakers who like to innovate. With a versatility that lends itself to both fermentation in stainless steel or aging in oak barrels, Texas winemakers are putting their own stamp on Viognier to express the flavors and acidity levels they prefer. You can taste your way through several Texas wineries and find Viognier wines that are vastly distinct from one another, which makes the varietal all the more exciting.

For example, Reilly describes Duchman’s Viognier, which is 100 percent stainless steel fermented and never oak aged, as having “aromas of white flowers, lemon and lime,” and “mandarin oranges and citrus on the palate.” Bendele describes Becker’s Viognier Reserve, which is aged 10 months, 95 percent in French oak barrels (70 percent of which are new), and 5 percent in a stainless steel tank. “When you give a gentle swirl to the Viognier, you notice the nectar-like nose with a zest of lime and hint of Gardenia flower. Taking a sip of it, you continue tasting citrus notes on the palate along with pear and light vanilla.” While they describe the nose in a similar way, they describe the palate differently. The variety makes a fun experience for wine lovers who enjoy comparing notes and exploring subtleties and also for anyone just looking for a bottle to keep on hand to fit any meal or occasion.

From the perspective of this native Texan and wine drinker, Viognier is bold and versatile like Texas. It’s a wine that’s complex yet approachable, as unpredictable as our weather, fragrant like our wildflowers in the spring and vibrant like a bright summer day by the river. It’s easy to drink in the heat and to pair with the foods we love. It’s dynamic enough for Texas entrepreneurs to make it their own. All of this and more is what makes it a great Texas wine.

I invite you to drink local and support Texas businesses this summer! Whether you’re new to wine or an absolute maven, Texas wineries have something for you. Grab a glass of Texas Viognier and you’ll see why so many Texas winemakers and wine drinkers have fallen in love with this varietal.

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.

Left Page: Becker Vineyards Texas Viognier

Right Page: Pedernales Texas Viognier

Enjoy a glass of Viognier or take home a bottle from these Texas wineries:

Becker Vineyards

464 Becker Farms Rd.

Fredericksburg 78624

beckervineyards.com

@beckervineyards

Bell Springs Winery

3700 Bell Springs Rd.

Dripping Springs 78620

bellspringswinery.com

@bellspringswine

Duchman Family Winery

13308 FM 150 West Driftwood 78619

duchmanwinery.com

@DuchmanWinery

Grape Creek Vineyards

10587 US Hwy. 290

Fredericksburg 78624

grapecreek.com

@grapecreekvineyards

Haak Wines

6310 Avenue T Santa Fe, TX 77510

haakwines.com

@haakwinery

Messina Hof Winery

Bryan Estate Winery

4545 Old Reliance Rd.

Bryan 77808

Harvest Green 8921 Harlem Rd. Richmond 77406

Hill Country 9996 US Hwy. 290

Fredericksburg 78624

messinahof.com

@messina_hof

Pedernales Cellars

2916 Upper Albert Road Stonewall, TX 78671

pedernalescellars.com

@pedernalescellars

Perissos Vineyard and Winery 7214 Park Rd. 4 W. Burnet 78611

perissosvineyards.com

@officialperissosvineyards

Ron Yates

6676 Hwy. 290 W. Hye 78635

ronyateswines.com

@ronyateswines

Solaro Estate Vineyards & Winery

13111 Silver Creek Rd. Dripping Springs 78620

solaroestate.com

@solaroestatewinery

Texas Heritage Vineyard 3245 US Hwy. 290 E. Fredericksburg 78624

texasheritagevineyard.com

@texasheritagevineyard

Historic Charm, Southern Hospitality

Family-owned castle, Lambermont, provides unique San Antonio experience for life's most special occasions

In between bustling city streets and modern buildings, there is a reallife castle nestled in the heart of downtown San Antonio. W ith its stunning limestone arches, intricate architectural details and beautiful grounds, it is no surprise that the Lambermont has become the go-to place for portrait sessions, weddings, showers and other events in the San Antonio area.

Originally built in 1894, the castle was purchased in 2008 by the current owners, Dona and Pat Liston. “We spent three years restoring it back to its original footprint and updating everything,” explains Dona. Now, Lambermont is more than just a building – it’s a destination, a place where people can come together to celebrate life's special moments. From the ornate chandeliers to the intricate woodwork, Lambermont is a true masterpiece. “We want people to feel at home,” says Dona when asked about what makes the atmosphere of Lambermont so special. For those seeking a wedding venue, Lambermont is the perfect place to say "I do." “The property is a blank canvas that we use to create the vision for our couples,” Dona explains. Able to fit up to 300 people on the grounds and with private overnight bedrooms for guests, Lambermont is the perfect place to host an unforgettable event,

whether it’s an intimate wedding or a full destination weekend.

As a family owned business, Dona and her daughter Erica are passionate about creating unforgettable experiences for

Whether you're celebrating a wedding, hosting a shower, or planning a corporate event, Lambermont promises an unforgettable experience that will leave a lasting impression on you and your guests.

LAMBERMONT AMENITIES

• Historic, breathtaking venue

• Full range of customizable packages

• Spacious, timeless interiors

• Immaculate & intimate lodging

• Brunch & lunch packages

• Elevates any occasion

• Family-run

their guests, and go above and beyond to ensure that every detail is perfect. “I was a wedding planner for over 20 years before I bought this home so we’ve been in the industry for over 30 years” says Dona.

Lambermont’s owners have continued to upgrade and restore the property, recently adding a new art edition to the grounds. A massive live oak tree once sat in front of the venue for over a century. Sadly it was confirmed this tree was dying and would need to be cut down but, instead of getting rid of the tree, Dona says, “I wanted to continue creating art with what could have been thrown away.” They hired an Australian artist, based in Texas, who carved the tree.

Lambermont is a true masterpiece.

“The building has amazing history and our couples are the newest part of its history with their celebrations” says Dona.

Lambermont is located at 950 East Grayson Street, San Antonio, TX 78208.

For more information or to schedule a tour, visit lambermontevents.com.

PHOTO BY BILL PEARY COURTESY OF TEXAS HILL COUNTRY WINERIES

LAVENDER FIELDS Forever

Back in the 70s, travels to southern France inspired some of the early Texas Hill Country winemakers who imagined that if grape vines thrive in the French climate, they would here, too. Some of the first Texan lavender growers had that same epiphany. Dr. Richard Becker and his late wife Bunny, co-founders of Becker Vineyards, fell in love with lavender while traveling through Provence. Recognizing the climate was similar to that of Fredericksburg, they decided to plant lavender in addition to growing grapes and making wine.

In 1999, Robb Kendrick and Jeannie Ralston opened one of Texas’ first lavender farms in Blanco. Same story: On a trip to Provence for Kendrick’s work as a National Geographic photographer, he was struck by the similarities between the landscape and his home. He figured lavender would grow just as well in Blanco’s rocky terrain and smoldering summers. They came home and started Hill Country Lavender.

While lavender farming hasn’t exploded on the Texas scene with the same boom that winemaking has (nothing can compete, nor does it need to, with wine), it has become a thriving industry in Central Texas. Those early growers were right about the climate being perfect for lavender. It’s also healthy for our ecosystem as it’s a great source of pollen and nectar for bees and other pollinators. And the plant’s beauty, hardiness and soothing fragrance have made it popular with residents and tourists alike.

“It’s not just your grandmother’s scent anymore,” says Tasha Brieger Corradini, current owner of Hill Country Lavender. As people have become more educated about holistic living and essential oils, lavender’s appeal is blossoming. Not only is it calming — helping with stress, anxiety and sleep — it may also alleviate headaches; soothe sunburns, cuts and scrapes; and repel bugs (place some in your closets and drawers to keep out moths and scorpions). Mixed with other oils, it can be enjoyed without making you too sleepy. Lavender also has many culinary uses; it’s especially delicious in cocktails!

While lavender isn’t a needy plant, and does rather well in droughtprone Texas, the one thing it does require is the right soil: alkaline and

well-drained. The plants are normally dormant between October and April, but the exact timing of the blooms can be affected by abnormal weather (like “Snowmegeddons” or ice storms). There are 490 varieties that come from France, Spain and England, so for those who may want to try their hand at growing lavender at home, there are many options to choose from.

“I always tell people to plant eight or ten different varieties and give it two to three years to see what happens and which ones are happy,” says Corradini. Baby plants do need a good drink of water every few days for the first six months of their life. After they’re established, they need very little. “They’re actually a stress-driven plant. If you’re too nice to them, they won’t bloom!”

Once lavender is cut, typically over a six-week period in May and June, it’s hung to dry and the oil is extracted to use in various products, or the buds are stripped and then used in food and drink recipes. Whether you’re interested in learning about growing or cooking with your own lavender, finding some delightful home and health products or taking a day trip to a beautiful farm in the country, check out what these Texas farms have to offer!

BECKER VINEYARDS

Becker Vineyards is arguably one of the most beautiful in Fredericksburg with its fields of vines, flowers and lavender nestled on 308 acres, a mile or so off the well-worn path of U.S. Highway 290. In addition to its award-winning wines, it was one of the first lavender growers in Texas — starting in 1998 after that trip to Provence. The lavender plants have occasionally succumbed to drought, flash flooding and snow storms, but the family has always replanted, and they’re now sticking with the Stoechas (Spanish) varietal that seems to tolerate these weather events the best.

Visitors to Becker Vineyards enjoy sipping on delicious wines while gazing upon, or strolling through, Clementine’s Garden, the fields of flowers named in honor of the late Clementine “Bunny” Becker. They offer a variety of lavender products, sold both at the estate tasting room and their Main Street tasting room location. The products include handmade lavender soap, eye pillows, sachets, lotion, shower gel, grape seed scrub, lip balm, candles and much more.

The Beckers started Lavender Fest in 1998 as well. The festival features vendors, mostly with the theme of gardening and cooking, a “Meet Your Maker” bar for wine tastings and live music, all in the serene setting of the stone pavilion right next to the gardens. They also have a Lavender Bites and Wine Pairing so guests can learn more about cooking with lavender, as well as a Lavender Luncheon. In addition to the annual festival, Becker Vineyards has a flourishing all-inclusive events program, including an Estate Chef and partnership with Hill Country Catering, allowing customers to host whatever type of private event — from corporate dinners to birthdays and rehearsal dinners — in as easy a manner as possible. beckervineyards.com

CHAPPELL HILL LAVENDER FARM

Jim and Debbie McDowell moved from Houston to their 23-acre farm in Brenham in 2001 with no intention of growing lavender. When they decided they wanted to make use of their land, they did a lot of research into what would thrive, and planted 20 lavender plants. They now grow thousands of Sweet and Provence hybrids that do well in heat and humidity. The oil from the plants is used in all of their products, which are handmade — mostly by Debbie. They offer a line of products called Nature’s Remedies that includes teas and spices, soaps, candles and other handmade crafts in their gift shop.

Unlike fields in the middle of the Hill Country, the lavender fields at Chappell Hill require a lot more maintenance because they don’t like the wetter conditions. Because of that challenge, they’re one of only a few lavender farms in the area that remain open to the public regularly. Visitors to the farm can enjoy strolling around the fields; picnicking at the gazebo by a pond; feeding Fonzie, Oreo and Moon Shine — the resident miniature goats; stocking up at the gift shop; and picking blackberries, peaches, pears, persimmons and more when the fruit is ripe. They also offer a variety of plants for sale and free tours.

The lavender cutting season is typically May–June and August–October, during which visitors can cut their own bundles of lavender for $5. On the outdoor deck, Chappell Hill provides seminars, yoga, painting classes, educational classes and private parties when the weather is nice.

Annually, they host "Celebrating Mom's Spring Fling Event" on the day before Mother's Day, and they participate with The Art Walk (in conjunction with the Chappell Hill Chamber of Commerce) each May and The Airing of the Quilts each September.

chappellhilllavender.com

WORDS BY ASHLEY BROWN | PHOTOS BY BAYLIE BEEBE

Left Page: Becker Vineyards

Top Left: Becker Vineyards

Top Right:

Do-Re-Mi Lavender Farm

Middle: Do-Re-Mi Lavender Farm

Bottom: Patrick Hamilton, Nichole Bendele and Eddie Cruz from Becker Vineyards

DOE-RE-MI LAVENDER FARM

Ann and Rob Karns moved to their farm about 40 miles southwest of San Antonio in 2009, and they set out to transform the land from cactus and mesquite to a working farm. They started out with a vegetable garden, chickens and goats and native grasses. Ann came across a story in a gardening magazine about a lavender farm in Virginia, and she thought, “I have a lavender plant growing in my vegetable garden and it’s surviving without any care. Maybe we could grow lavender.” That’s when, in 2016, the couple went to work clearing mesquite and preparing the land for 1,500 lavender plants.

The Doe-Re-Mi Lavender Farm is always evolving, and the couple loves every minute of farm life. Visitors are able to experience a lovely, peaceful day in the country — picnicking; tasting herbs in the greenhouse and gardens; feeding the goats, alpacas and Donkers, the guard donkey; and shopping for lavender products, propagated lavender plants and garden and gift items. Customers can also cut their own lavender bundles or take a tour and experience the distillation of essential lavender oil. You can leave the farm with not only lavender products, but also eggs from their chickens and yarn made from alpaca wool.

Ann is a talented cook, and the farm also offers cooking classes in which she shares her lavender baking secrets. A unique addition, the new Farm Café serves up her homemade treats — including scones, shortbread, cakes and coffees — as well as their son William’s gelato made with the farm’s eggs, mint and lemon balm. The farm is a great place for private

Lavender Gin Paloma

Recipe by Tasha Corradini

2 oz. gin (such as Dripping Springs)

1 oz. fresh grapefruit

½ oz. fresh lime

½ lavender simple syrup

2 oz. club soda (optional) Ice

GARNISH

Lavender sprig

Grapefruit wedge

PREPARATION

Add all ingredients except club soda to a cocktail mixing glass. Stir and strain into glass. Top with club soda and add fresh ice cubes. Garnish with a grapefruit wedge and a sprig of lavender.

parties, school groups, garden club gatherings and more. The Karns family has made it a truly special place that they love to share with others. doeremilavender.com

HILL COUNTRY LAVENDER

Tasha Brieger Corradini, Blanco Chamber of Commerce president, had been working at Hill Country Lavender since she was 16. Founder Robb Kendrick convinced her to buy the farm when she was still in college, in 2005. She thought it’d be a fun, temporary thing until interest in lavender waned, which it never did. Instead, Blanco became the Lavender Capital of Texas and is host to the annual Blanco Lavender Festival each June. For a fun-filled weekend, the downtown square comes alive with music, shopping, beer, wine and food, and special events take place out at the farm. Visitors are welcome at the farm any time they’re open to cut lavender when it’s blooming or to just enjoy a picnic among the plants.

While breathing in the plant’s aroma or cooking with lavender are the best DIY uses, Hill Country Lavender distills the buds to create the essential oil that is the key ingredient for their bevy of products — from soaps and aromatherapy sticks to bug sprays and dog shampoos — all handmade by Corradini’s husband RG and available at the farm’s shop and on their website. Also on their website, you’ll find enticing cocktail photos and recipes, all created by Corradini too.

hillcountrylavender.com

LAVENDER SIMPLE SYRUP

1c. sugar

1c. water

2T. culinary lavender

PREPARATION

In a small saucepan, combine water and sugar and bring to a light simmer. Stir until sugar is dissolved. Remove from heat and stir in lavender. Allow to cool to room temperature. Strain to remove lavender and set syrup aside to cool. Keep refrigerated until needed.

For more recipes, visit hillcountrylavender.com/recipes. 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.

“It’s not just your grandmother's scent anymore."

Left Page: Tasha and RG Corradini and bubble bath from Hill Country Lavender

Right Page: Debbie McDowell and the store at Chappell Hill Lavender Farm