Texas Hill Country Culture April 2019

APRIL 2019

DINING IN THE HILL COUNTRY

FOOD ISSUE

DER KÃœCHEN LADEN BREWERY BUSTS INTO THE WINE GAME

FIND THE CHEF IN YOU

<<MONTH>> 2018 | TEXAS

Hill Country CULTURE 1

April 2019 - Volume 4 - Issue 4

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Carlina Villalpando Publisher

Parastoo Nikravesh Magazine Editor

Travis Webb Managing Editor

Jeanette Eastwood Nash Assistant Managing Editor

Dean Heep Composing Manager

Contributors Robin Amerine Tina Woods Nancy Foster Sandra Lane Sean Batura

Photographers Tom Holden

John Doran Advertising Director

Account Executives Brandon Baldwin Jeff Herring Luly Miller

Composing Johanna Rangel

For story ideas: parastoo.nikravesh@txhcculture.com

@fourpointwine

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Copyright: Hill Country Culture is published by The Kerrville Daily Times under Southern Newspapers Inc. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without written permission of the publisher. Editorial content does not necessarily reflect the opinions of the publisher of this magazine. Editorial and advertising does not constitute advice but is considered informative.

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Hill Country CULTURE | April 2019

EDITOR’S LETTER

Hello Hill Country

H

ello dear readers, and welcome to my first issue as the magazine editor of Hill Country Culture. Coming from East Texas, the past month has been a wonderful treat to become acquainted with this beautiful and unique region. Before I even moved out here, my coworkers, friends and professors raved about the Hill Country’s natural beauty, and I can see they weren’t exaggerating. They weren’t kidding when they called it wine country either!

As a woman who likes to eat, I was thrilled to start this journey with the food issue of Culture. Coming to a new area, it’s crucial to scope out the best coffee, bars and restaurants.

Where do I go for date night? Who makes the best tacos? What’s the best place for brunch? You can’t make a place home without answering these

vital questions, and I am happy to say I am slowly finding the answers, one meal at a time.

If you’re new to the Hill Country, like me, or want to learn more about a possibly overlooked dining establishment, this is the issue for you. Read about local favorites such as Billy Gene’s, voted “Best All Around Food” in The Kerrville Daily Times 2018 Reader’s Poll — or what makes the mother-daughter duo of Hippie Chicks one of the best places for baked goods and lunch.

Interested in grabbing a drink? Our Uncorked feature this month is about Texas Heritage Vineyard of Fredericksburg which brings history and wine together. Perhaps you’re more interested in cooking and want to read about the best kitchen store products in the area at Der Küchen Laden.

I am delighted you’ve picked up this issue. I hope you find it an enjoyable experience and come back for many more months to come. A special thank you to The Kerrville Daily Times staff for welcoming me to the office and lending a helping hand from editing, story ideas to just being overall great people! And for those of you wondering, my name is pronounced “pear-uh-stew” “nickravish” it’s a tough one, I know.

Happy reading!

-Parastoo Nikravesh

ON THE COVER Special thanks to Tomas Valdez, owner of 1011 Bistro, for opening his lovely restaurant for our photoshoot. This cover photo could not have been done without the gorgeous views at this wonderful establishment which is one of five selected for our Dinner with a View feature. Thanks also to Maikenzy Rose DeZarn for being a willing and enthusiastic model — you’re a natural beauty!

Photos by Parastoo Nikravesh Cover Model: Maikenzy Rose DeZarn Location:1011 Bistro

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Contents Features 15

HIPPIE CHICKS Mother-daughter duo keep it local and keep it fresh

18

BILLY GENE’S Take a bite out of the Hill Country flavor at this local favorite

22

DINNER WITH A VIEW Enjoy the spring weather by dining out in unique places in the Hill Country

24

THE ALTSTADT BREWERY This Fredericksburg establishment brings German flair to Hill Country beer scene

18

Your Home 31

DER KÜCHEN LADEN The kitchen store that will change the way you cook

9

24

Departments

15

6

GET TO KNOW Peggy Hedgren

9

NIGHT SHIFT Azul Lounge

12 WHEELS

Bridget’s Basket 36

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Hill Country CULTURE | April 2019

GOOD TASTE Cartewheels Catering

40 UNCORKED

Texas Heritage Vineyard 42 OUT & ABOUT

Kerrville Farmers Market 46 EVENTS

April Calendar

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GET TO KNOW

Peggy Hedgren Peggy, Kerrville resident, is the author of the cookbook, “The Gluten-Free Guru.”

As told by Peggy Hedgren

COURTESY PHOTO

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Hill Country CULTURE | April 2019

family of four sisters, a father who was an acting watch commander and a mother who was particularly talented at keeping the household running smoothly, which included lots of homemade meals and trips to some of Chicago’s best local eating establishments. So you can say some of my strongest cooking influence came from growing up in Chicago with a mom who cooked meals daily.

2. I am of Swedish and German descent, which is probably where I get my love for Swedish almond cookies and flavors.

3. On nice days, you can find me in my garden clipping, digging, rearranging plants, etc. If my garden feels complete, then I help my neighbors with their gardens. You have to create gardens with the person in mind, and that is always a fun thing to do. I’ve even been known to garden in my pajamas.

4. People always talk about love languages, and mine is food. If someone doesn’t feel well, then I cook them up a little something that is usually their comfort food.

5. I believe good food is good medicine. If you create a sound diet using fresh ingredients, then you have a good foundation for good health. I think people find it hard to put together easy dishes that taste good and are good for you. The idea “from scratch” doesn’t have to be difficult.

6. I was diagnosed with celiac after years

photo credit

1. I was born and raised in Chicago in a

Want a copy of your own?

The Gluten-Free Guru cookbook is available on Amazon.

“Gluten-free cooking can be intimidating and I wanted people to get past being intimidated and try some new things in the kitchen.” of having digestive problems. It was the inspiration to learn everything I could about gluten and how to cook “around it.”

I have had a lot of requests from people who also have gluten sensitivities to help them learn how they can cook delicious meals easily without it. Thus, this was the idea for the creation of this cookbook.

7. Creating a cookbook that was

beautifully designed and inspirational for cooks was the goal. If you have an easy-toread recipe coupled with a pleasant image of the dish, then you have inspired a cook to try that recipe. Gluten-free cooking can be intimidating and I wanted people to get past being intimidated and try some new things in the kitchen.

8. Creating a cookbook was a learning

process. I made about every mistake someone could make, and it took me over a year and a half to put it together correctly. It was super hard, but I learned a lot about how to do things, and I think the finished product was worth it.

9. I left the big city of Chicago and landed here in Kerrville because I have family here. The change in climate has been most beneficial. I hate the cold. It’s been

quite an adjustment to small town living and a bustling career in advertising. I love the 10-minute commute to work and eight-hour work days. I came from a career that the work never stops.

10. One of the best things I love about being in Texas is the wildflowers in the spring. I just happened to visit this area on Lake Travis one year where it was the most prolific field of bluebonnets I have ever imagined. I was told, due to the drought, this field was usually underwater. The cover pictures of the cookbook were taken on that visit to Lake Travis.

11. I have a passion for making things. Currently, I am busy on my off hours making sliced wine bottle candles, jewelry and wine bag carriers. I am even exploring making natural lotions and creams in my kitchen. It’s purely experimenting with some results better than others.

12. One of the hardest things about shopping for gluten-free products in a small town is that you can’t find a lot of them in the stores. You can find me driving to Fredericksburg and Boerne to visit their stores and pick up G-F

products. One of my favorite loaves of bread is a product made by Kim and Jakes. They make a peasant bread that keeps me coming back for more.

13. I love working on projects. I love

the process of looking at a goal and then managing the steps to making it happen. Once I know where I need to go, I start contacting people to make things happen. I have made a lot of good friends and contacts along the way.

14. I have a love for dogs even though I don’t have any. I get my dog fix from a friend of mine who has two of them, and they come to visit me almost daily where they get spoiled with couch time and salmon snacks.

15. My mantra is to eat well so you can be well. Delicious food that is full of nutrients doesn’t have to be intimidating or cost too much to produce. If you bypass all the junk food in the grocery store, prepare dinners, where you can “cook once and eat twice,” and pay attention to produce that is in season or shop frozen, then you can set yourself up for a healthier future.

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NIGHT SHIFT

Azul - Get in the Mood

SERVING KERRVILLE WITH FLAIR AND A WINNING PERSONALITY Story by Travis Webb and photos by Parastoo Nikravesh

In the age of digital assistants, self-driving cars and TVs that record your favorite shows for you, it’s easy enough to expect things to be a certain way — for some things to just be ready and taken care of as we start our day.

But long before the advent of any of the modern conveniences we’ve come to expect, a certain segment of society has been working magic behind the scenes to keep our fast-paced, consumer-friendly civilization running while the rest of us are asleep. They’re the graveyard shift, the night owls and the (very) early birds.

Whether it’s making sure shelves are stocked at the local grocery store or keeping us safe from some of the real things

that go bump in the night, there are millions of Americans who have said goodbye to the old 9-to-5.

Call it a byproduct of today’s fast-paced world: According to data from the Bureau of Labor Statistics, more than 15 million Americans work full time on the evening shift, night shift, rotating shifts or other employer-arranged, irregular schedules.

Roughly 20 percent of the American workforce is on the clock during “non-standard” hours of the day. And they play an essential and often unseen role in our communities.

This is the third and final part of a series that examines their careers, stories and contributions — and how their unusual working hours affect their lives.

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NIGHT SHIFT MEET THE MIXOLOGIST

Most who work night shifts contend with a sort of invisibility — it can be hard for people to recognize your efforts when they’re asleep.

Not so for Desiree Rogers.

Sporting a ready smile, inked-up with tattoos and with a flair for crafting libations as pleasing to the eye as they are to the palette, Rogers is pretty hard to miss. And as the manager of Azul Lounge in downtown Kerrville, she interacts with the public more than many who work similar hours.

“You’re always in the public eye, face-to-face,” she said.

“Meeting new people, there’s never a dull moment.”

With more than 14 years of experience bartending, Rogers can pour and mix drinks with the best of them — even while posing for photos and taking questions from a curious journalist.

And her duties as manager extend far beyond crafting the perfect Old Fashioned.

But her talent with a garnish and winning personality have helped her find success behind the bar.

“I actually have a paralegal degree,” she said. “But I make more doing this.”

A DAY IN THE (NIGHT) LIFE

It’s 4:30 p.m. on a Thursday and a small crowd is slowly forming underneath Schreiner Goods on Earl Garrett Street.

Below the street level, patrons are trickling in ones and twos to the below-ground blues bar where Rogers is, at this early hour, the only person behind the bar.

“We open at 4 p.m. but I come in about 2:30 p.m.,” she said.

“I do all the liquor orders and most of our drinks have a lot of fruit that has to be prepped.”

On the weekends, Rogers said the last customer isn’t usually out of the place until 1 a.m.

“It’s hard on your body, running back and forth,” she said.

And although Rogers enjoys meeting new people, that can present its own challenges.

“People don’t always realize how emotionally exhausting that can be by the end of the night,” she said.

Still, for Rogers, the social aspects of the job are a large part of the appeal.

“I’ve got some stories. If only we could get a reality show,” she joked. “Every bar is different but here, I mean, it’s fun, not rowdy.

“And I’m a single mom, so this is the only time I get out. I get to enjoy the music and be part of the party — only without the hangover.”

BAR NONE

As much as she enjoys her job, as the mother of a young teen, Rogers said her career in bartending — and the late nights it requires — hasn’t been without its drawbacks.

“It does take away from your family life. My daughter’s 14, and I’ve been working nights the whole time,” she said. “You’re part of the nightlife, but you still have to do all that ‘day life’ stuff.”

But that might not always be the case.

Rogers hopes to return to school in the future and pursue a degree in psychology, turning her easy way with people into a new career.

“I think that’s part of what draws me to bartending. You get to meet people, to know them. To read them. As a bartender, you’re part therapist,” she said. “Some people come in just to talk.”

Drinks to try: Hibiscus Fizz - sparkling wine with edible Hibiscus flower Azulberry Martini- Stoli Blueberi and Hpnotiq Red Dragon Mojito- Bacardi Dragonberry Rum and strawberries

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WHEELS

Food on Wheels!

Courtesy Photo

BRIDGET’S BASKET VEGETABLE TRAILER – TRUE FARM TO TABLE Story by John and Polly Holmes

Wheels are our focus and for the April food theme, there is no better combination than a food truck or trailer. We went looking for one of the “food on wheels” packages in the Hill Country area, and we found not only food on wheels, but also a farm, a market and a restaurant at Bridget’s Basket in Hunt.

Bridget Symm and her husband, Bill, a veterinarian at Town and Country Animal Hospital in Kerrville, began their farmto-table food journey earnestly in 2012, when their youngest son experienced health complications due to food allergies.

Prior to returning to the Hill Country, Bridget and Bill had the opportunity to live in both Colorado and California, where their experiences in those more “foodie” locations helped them to gain knowledge to provide a more clean, fresh diet and lifestyle for their family.

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Hill Country CULTURE | April 2019

In 2014, the family tilled and planted 5 acres in Hunt and began selling vegetables from a 16-foot flatbed trailer that Bill converted into a solar-powered shelter and storage facility. For almost two years, Bridget used her Suburban to pull the trailer and visit local farmers’ markets, festivals and food venues, selling seasonal, fresh produce, canned goods and other homemade products.

In 2016, Bridget and Bill expanded their operation to include more land and an actual brick-and-mortar market, then in 2018- a restaurant. The market offers freshly harvested seasonal produce, homemade canned goods, local honey, farm-fresh eggs, local artisan products and a distinctive wine selection. The restaurant creates unique dishes inspired by clean seasonal produce and the Texas Hill Country.

“Living a dream that started

on wheels and continues to

move and grow,

Bridget’s Basket is true farm-to-

”

table.

– BRIDGET’S BASKET Hunt, Texas Courtesy Photos

One item on the menu is the Light’s Out Burger ,featuring a grilled pimento cheese and chicken salad patty with fresh arugula and house-made garlic aioli. We can assure you it is very tasty.

The market and restaurant are nestled beyond planted fields and host a wonderfully inviting porch and patio for dining and relaxing.

Living a dream that started on wheels and continues to move and grow, Bridget’s Basket in Hunt is truly farm-to-table.

Whether you choose to experience the farm for breakfast, lunch or a private event, you will not be disappointed.

And Bridget’s Basket hasn’t lost their wheels as it continues to offer catering and can bring the farm-to-table to you. Visit www.bridgetsbasket.com for more details.

John and Polly Holmes

John and Polly Holmes are longtime gearheads and have written for automotive publications for over 40 years. Now bringing interesting wheels stories to the Hill Country. Their perspective comes from years of racing, restoring classics and participating in car club activities.

TXHCCULTURE.COM

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Hill Country CULTURE | April 2019

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The Hippie Chicks keep it fresh

Top, from left, Karyl Ann Silva and Sarita Silva are the motherdaughter duo behind Hippie Chicks Bakery. Right, the pimento cheese BLT sandwhich.

Far right, is a selection of baked goods made fresh daily.

F

or those tired of fast food lines and noisy restaurants, the Hippie Chicks Bakery and Bistro is the place to go. It’s like going to your grandmother’s home for breakfast or lunch. You can sit in pastel-colored chairs, visit with your friends or family members in a peaceful atmosphere and enjoy fresh, daily prepared food.

The bakery is a joint effort between Karyl Ann Silva and one of her daughters, Sarita Silva. They collaborate in making delicious bakery creations, homemade soups, scrumptious salads, artisan breads and sandwiches on a daily basis.

All food is made fresh daily, and leftovers from the previous day are donated to local charities.

The word “Hippie” in the

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Hill Country CULTURE | April 2019

business’ name might be a bit misleading. Karyl was born in Southern California and moved with her parents to Kerrville when they retired in 1984. She has three daughters, all born in Kerrville, and she said they would tease her about coming from California and call her a “hippie.” So the word “Hippie” refers to Karyl, and the “Chicks” are the three daughters.

Daughter, Sarita graduated from the internationally known Le Cordon Bleu Culinary Arts and Hospitality Institute at the Austin location in 2009. After that, the mother-daughter team began catering from their home. When their business outgrew that location in 2015, they purchased another bakery already in operation and

transformed it to meet their goals and aspirations.

“We try to be different. We take traditional things and put our own spin on it,” Karyl said.

Everything is homemade and handmade, according to the chicks.

Breads, jelly, cookies, are made individually as nothing is mass produced.

Sarita said that she mixes everything by hand without the use of machinery.

“I even slice the cinnamon rolls by hand,” Sarita said. “And that takes some time considering the amount that we sell.”

A lot of people in the Hill Country have discovered the great food and ambiance to be found at Hippie Chicks Bakery. Sarita said several

FEATURE

A tasty dish

groups meet there, including Bible study groups, study groups, real estate and business executives, home-school groups, college students and exercise groups.

“We feel that this is like inviting people into your home,” Karyl said. “We treat our customers like family.”

The décor of the bakery lends a cheerful air. Chairs are painted different pastel colors, and local artists’ works adorn the walls.

They also display plaques with Bible verses and inspirational quotes.

The Hippie Chicks are supportive of the entire Kerrville community. They pride themselves on buying local produce and calling on local businesses such as plumbing and heating and air conditioning services when help is needed.

They participate in local charitable events.

And they enjoy supporting local businesses.

“If we can’t help a customer, we’ll send them to someone who can,” Sarita said.

In addition to creating a great hangout for Kerrville residents and tourists passing through the town, catering is still a big part of the Hippie Chicks’ business.

The Chicks have catered many weddings as well as provided food and drink for events such as the Western Museum of Art Show and Sale Dinner. Recently, they catered a record release party at the Roddy Tree Ranch in Ingram.

And weddings are a common occurrence for the duo and their helpers. They said they have catered wedding receptions and dinners for up to 250 people.

Bakery Hours Monday thru Friday, 7 a.m. to 3 p.m.

Saturday, 7 a.m. to 2 p.m.

216 Quinlan Street Kerrville, TX TXHCCULTURE.COM

17

Billy Gene’s Restaurant knows what locals love Story by Nancy Foster, Photos by Parastoo Nikravesh

W

hen a restaurant dishes up 220,000 plates of food in a year, you might consider that a sign of success, and that’s exactly what happens at Billy Gene’s Restaurant in Kerrville.

Famous for its “flavors of the Hill Country,”down-home atmosphere and easy-on-the wallet prices,

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Hill Country CULTURE | April 2019

it’s no surprise Billy Gene’s is considered by many as a star in Kerrville’s thriving food scene. Voted as “Best All-Around Food” in The Kerrville Daily Times 2018 Reader’s Poll, it also is recipient of the “Best Chicken Fried Steak” designation, bestowed on them annually since 2007.

FEATURE

From left, Crystal White, Ty, Billy Gene and Janie Smith make up the family behind Billy Gene’s Restaurant.

THEIR ROOTS

THE RESTAURANT

Billy Gene and Janie Smith opened the first The bright and spacious bi-level dining room Billy Gene’s Restaurant in Bandera in 1996, has tables and booths spaced well apart to but by 2005 had moved to a prime tract of land allow for easy conversation. Lucky are those overlooking the Guadalupe River on Highway 27 who grab tables overlooking the Guadalupe in Kerrville, where they built the 5300-squareRiver – the views are a wonderful complement foot restaurant that today attracts a steady to a delicious meal. Well-trained waitstaff mix of locals (they also won and visitors, the Best families, I’ve always been so proud of my dad Restaurant friends, groups for Friendly and coService and how hard he worked. workers. award) In January, are adept – TY, OWNER AND MANAGER Billy Gene and at making Janie sold the restaurant to their son, Ty, and his wife Crystal. recommendations and offering stellar service.

The younger couple, who was living in San Barton, who has worked at the restaurant Antonio, took sharp career curves to move their for 11 years, says they are all about customer family to Kerrville, work together and continue satisfaction. the family tradition as restauranteur. Ty, who “Our team enjoys making our customers concentrates on the backend of the operation, is feel welcome and ensure they have a dining genuinely honored to take the helm. experience that will make them want to “I’ve always been so proud of my dad and return,” Barton said. how hard he worked,” Ty said.

Additional dining space is available for Crystal works the front-of-the-house groups, parties and any type of private operations alongside well-known General gathering, with no additional room charge if Manager Mitzi Barton and Manager Laura there are 15 or more diners.

Mitchell. All are quick to praise their team of 57.

“

”

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IT’S ALL ABOUT THE FOOD Ordering can be a pleasant challenge, considering Billy Gene’s is the kind of place where you’re apt to subtly ask your server “What did they order?” as you ogle heaping plates of delicious-looking food at nearby tables.

“We have a diverse menu with an option for everyone.

We like to think we’re the people’s dining room,” Crystal explains.

Ty is quick to add their menu varies very little because “traditional fare is what patrons desire. They let us know

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Hill Country CULTURE | April 2019

their likes and dislikes. We are very proud of every menu item and that all our food, including our meats, produce and baked goods, is consistently fresh.”

Portions are more than ample, as is evidenced by the many customers leaving with boxed-up leftovers.

So, what should you order? Start with an appetizer – to share. The ridiculously delicious tater kegs are bursting with flavor and a definite good choice. Soup du jour is made fresh daily, hearty chili is a wintertime favorite, and zesty gazpacho is perfect for warm summer days. Sides are simple and hearty and include grilled veggies, fried okra,

FEATURE

Pictured is the weekly chicken fried chicken special, the onion ring appetizer, a cheeseburger and fries, the Texan salad and banana pudding.

wild rice and sweet potato casserole, all prepared with a special touch.

As for the entrees, choose from the likes of thick steaks and chops to Tex-Mex favorites, healthy-fare salads, old-fashioned meatloaf with brown gravy and flavorful hamburger steaks. Among seafood choices are perfectly prepared grilled salmon, Texas-size shrimp and fresh rainbow trout. Two specials are featured each day, and Ty comments that “they are the exact same portion size as on our regular menu yet a few dollars less.” Some patrons even plan their week around the specials and have been

known to drive in specifically for the tasty yellow and zucchini squash casserole with special seasonings that comes with Monday’s chicken fried chicken.

When it comes to desserts, prepare to be tempted by a delectable array of cobblers, pies, cakes, and puddings Families are an important part of their business, and kid faves on the Tiny Texan menu include corn dog, catfish or deep-fried chicken bites. For dog owners, water bowls and dog treats on the outside patio keep pooches content while their humans enjoy tranquil riverfront dining.

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Dinner with a view Compiled by Carlina Villalpando and Parastoo Nikravesh, Courtesy Photos

1011 BISTRO- FOR THE RIVER As seen on the cover, 1011 Bistro has a view that is hard to beat.

1011 Bistro offers American bistro cuisine including salads, steak, pasta, seafood and more.

The expansive view of the Guadalupe

river flowing among the hills is a must see while in town. From a delectable fine dining menu to an assorted wine list, visitors can marinate in this nourishing eating experience.

1011 Guadalupe St Kerrville, TX

PINNACLE GRILL-FOR THE HILLS Dining at Comanche Trace is a fine dining experience that offers a panoramic view of the Texas Hill Country hills from the highest dining point in the area. With two options including the gorgeous Pinnacle Grill and Chophouse at Comanche Trace you could come back

for more. â&#x20AC;&#x153;The Pinnacle Grill & Chophouse at Comanche trace has incredible views overlooking the gorgeous hill of Kerrville and excellent food, along with a wonderful wine list,â&#x20AC;? a Comanche Trace representative said.

Pinnacle Club Dr., Kerrville, TX

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Hill Country CULTURE | April 2019

FEATURE

FARM HAUS BISTRO-FOR GREENERY “Fine dining with breakfast, lunch and diner.

Fresh ingredients are grown right on site on the property’s garden and used in the restaurant, and many more grown simply for enjoyment.

Dine in a comfortable garden environment.

Also includes Sunday Haus Cottages for overnight stays Nature’s Spa, a 5,000 squarefoot spa with a variety of treatments. Poet’s Haus Gift shop offers garden and gift items, such as lotions, soaps, and more,” said a Farm Haus bistro representative.

405 Whitney Fredericksburg, TX

GRAPE JUICE-FOR ART It’s a delight to the senses, not just for the interesting dishes, craft beers, and an on-site retail wine shop, but because of the walls that feature a rotation of art displayed over the spaces multiple seating areas.

“In a world of cookie-cutter corporate restaurants, Grape Juice breaks from this formula by

favoring change over same. With an ever-changing menu, a beer and wine selection that updates daily, and a bimonthly roomwith-a-view refresh with local artists who transform the space by hanging their latest creations, our customers have come to expect something new,” a Grape Juice representative said.

Grape Juice 623 Water St., Kerrville, TX

THE AIRPORT DINER AT-FOR FUN THE HANGAR HOTEL

“The Diner is unlike any other restaurant around, you can have a burger or a milkshake literally feet from an active airport runway. Guests enjoy watching various aircraft land and take off while they are dining. The Diner is also unique in that it is all designed to mimic the look of a 1940s

railcar offing soda fountain stools and booth seating.

One of the most popular menu items would be our bomber burger, as well as our handmade shakes. You can also order breakfast anytime we’re open, so try a three egg omelet or flying flapjacks,” Hangar Hotel representative said.

155 Airport Rd. Fredericksburg, TX

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A taste of the old country here in the new Story by Robin Amerine, Photos by Parastoo Nikravesh

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The Altstadt is open noon – 8 p.m., Wednesday, Thursday and Sunday, and noon – 9 p.m., Friday and Saturday.

Tours are offered daily at 12:15 p.m., 2 p.m. and 4 p.m. on first-come, first-served basis. Limit 20.

O

ld World elegance with a schnipsel of Hill Country charm. Meticulously crafted beers that one might find in gartens and halls across Germany. An enticing menu that’s sure to complement a smooth lager, malty bock or spicy pils. This is the Altstadt Brewery in Fredericksburg.

The brewery is the bricks-and-mortar dream of owner William Scripps, who fell in love with German beer while visiting the country, and wanted to bring the flavors and experiences of an authentic German bier garten to Texas.

Alstadt’s sophisticated interiors and expansive outdoor spaces also reflect Scripp’s vision to make the brewery an events destination that offers an experience unlike any other in the area. But it all starts and ends with the beer.

Producing premium German beer that compares with

the beer found oversees is the objective of brew master Craig Rowan. He and his staff follow the Reinheitsgebot, the German purity law of 1516, that mandates the use of only four ingredients in beer making – hops, barley, water and yeast. Initially the law included only the first three ingredients; yeast was added later as its importance in beer making was recognized.

At the Alstadt Brewery, these four ingredients produce 12 beers based on the types of malts used. The hops, of course, are from different German regions. And the mineral make-up of the water is changed to match the region the beer comes from. The brewing equipment is imported from Germany. All so we can try an authentic Alt, Schwarzbier, Kolsch or Dunkelweizen, to name a few.

The dining menu deviates from the beer model, hinting TXHCCULTURE.COM

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“ We’re shooting for the top. In the middle of wine country, we can offer something different.”

– CRAIG ROWAN, BREW MASTER

at German tastes rather than relying on traditional German food. You’ll find a potato tart, pretzels and sausage, but you can also enjoy chicken and andouille sausage gumbo, a chop steak made from a blend of chuck, brisket and short rib or a grilled vegetable platter.

Libations also include California and European wines, and fine dining 26

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evenings are offered on occasion.

“We offer casual dining and superb beer in an environment that’s not a typical Texas restaurant or brewery,” Kelly Davis, private event sales director, said.

The formula works. On Saturdays, between 1,500 and 2,300 guests visit the brewery. Friday evenings and Sunday afternoons are almost as

busy. The brewery is also a soughtafter events venue for celebrating special occasions or corporate milestones. All in all, the Alstadt Brewery is distinctive and distinctly impressive.

“We’re shooting for the top,” Rowan said. “In the middle of wine country, we can offer something different.”

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Hill Country CULTURE | April 2019

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YOUR HOME FEATURE

Der Küchen Laden Story and Photos by Parastoo Nikravesh

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OWNER P

The kitchen is the heart of many a family’s home, and to find the needs of a chef at any stage, Der Küchen Laden provides the good, better and best of anything one might need. Der Küchen Laden, located

in the beautiful Keidel Memorial Hospital which in the 1970s was a hospital and clinic, is now an inviting, independently owned kitchen store like none other in Fredericksburg.

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YOUR HOME

W

alking through the naturally lit and enticingly arranged Der Küchen Laden, it isn’t hard to become overwhelmed by the sheer number and range of items to browse.

Each turn takes you to a different room filled with unique kitchen gadgets, and each shelf is sure to inspire customers to become chefs themselves.

Owner of Der Küchen Laden Penny PerryHughes has one goal for every person who visits her store: Make cooking fun.

“Just enjoy the kitchen, and it’s for that little chef. We want everyone to have fun and find what they need to make their job a little easier and have more fun,” Penny said.

As one of the earliest advertisements for Der Küchen Laden said, “for the little chef in all of us,” Penny thinks cooking should appeal to that childlike desire to have a good time no matter the task. Penny explained that she and her husband wanted cooking to be fun and shopping at Der Küchen Laden to be an enjoyable experience to find what you need to make cooking fun.

The building, Keidel Memorial Hospital, had

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been in Penny’s family since the 1930s when her maternal grandpa, Dr. Victor Keidel, opened it as the first modern hospital and clinic of its kind in the Hill Country. Penny’s dad, Dr. J Hardin Perry, met her mom through working at the hospital where she was also born.

In the 1970s, the hospital moved, and the building become solely a clinic, but over the years the tourism boom in Fredericksburg made it difficult to maintain on Main Street, and the clinic closed in the 2000s. The building was left to Penny’s family.

Penny and her husband had taken over Der Küchen Laden from the previous owners and decided to move it into the former hospital. They wanted to maintain the integrity of the building.

The couple removed the doors from the rooms and opened the space to allow customers to wander from room to room.

Penny said older customers often reminisce about having a checkup in the very room they can now shop in.

“We always liked to cook,” Penny said. “I went to cooking school in Europe. I knew I didn’t want a restaurant, and something I always wanted to

have was the kitchen shop. And when my husband and I moved back to Fredericksburg they [previous owners] decided to sell.”

Penny made it larger and added more products, but kept the goals and idea the same: to provide items for cooks of all levels in different ranges of affordability.

“People like to cook, and then Fredericksburg changed and people moved here and had more money to buy things, so we’ve grown,” Penny said. “We wanted to provide what we thought was the best. That’s what Jan and Lou [the previous owners] did. They had good, better, best and that’s what we try to do. Provide those different stages for different people in their life.”

Der Küchen Laden sells “a mishmash of everything” — from their coffee beans and coffee bar for customers to enjoy, to towels, cook books, Fredericksburg items, knives and more. They also sharpen knives and offer a wedding registry.

“We had a bride that commented just this last year that,’…We learned more here than we did at two or three other registrations at other places,”

Penny said. “Because we knew the products and we didn’t just get a scanner to go through and scan everything.’ We provide an education.”

Penny prides herself on her staff.

“Customers commented that one thing they like about the store is that so much of our staff knows what we’re selling,” Penny said.

“Not everybody knows everything, but there’s always somebody who knows knives and there’s somebody that knows cookware. That’s kind of what we’re here for — for information.”

For Penny, the community is an important part of her business. She said Der Küchen Laden tries to support the community however they can.

“We are a part of our community and we love our community. We support our community every way we can because it is important in a small town. A lot of people when they move here, they don’t realize how important it is to support everything,” Penny said. “We’re here to help them with whatever they need, and we’re here for their kitchens, and enjoying, and gift giving, and mixers, things like that. We’re just a part of the community and we want that to be what’s important.”

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YOUR HOME

German Inspirations Der Küchen Laden translated into English means “the kitchen shop.” But, the name isn’t the only German thing about the place. Get springerle molds (left) to create German springerle cookies or find some of the German inspired cookbooks also available.

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MORE THAN A MEALâ&#x20AC;¦ THE CULMINATION OF A LONG JOURNEY

By Tina Woods

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GOOD TASTE

“ This business has been such a huge part of our life and our family, I wanted to make sure that legacy lived on as a way to honor all mom’s hard work... ” – EMILY SIMPSON, GENERAL MANAGER, Cartewheels Catering 720 Water St. Kerrville, TX

N

ext time you’re enjoying a tasty morsel at a lovely wedding or special event, stop for a moment to consider how it got there.

Rewind to the glimmer-in-the-eye idea; the six months of planning; the taste-tested recipe development; the actual food order, delivery, preparation and presentation; preparing the event location and the set-up. All of this and more leads up to the moment when you pop that delicious bite into your mouth.

As a guest, you can just enjoy the magic of the moment. But for your hosts, this is the culmination of a very long journey.

Working with experienced professionals who thrive on all the challenges of planning and logistics can make that journey enjoyable.

Operating since 1989, Cartewheels Catering was started by Chef Debby Stein and is now managed by her daughter Emily Simpson. After Stein worked for a caterer in San Antonio, she moved to the Hill Country to cook as a private chef on a ranch. She kept getting requests for catering, so with the permission of her employers, she started Cartewheels Catering on the side. The name was coined by her younger brother as a play on words to describe delivering “a la carte” food. Soon it became her full-time business.

“We specialize in creating full-service, custom events for our clients,” Simpson said. “We love the opportunity of doing something that hasn’t been done before and providing our clients with that unique guest experience.”

Simpson grew up in the kitchen and enjoyed being around the chefs and all the activity. As an adult, living and working

in San Antonio, she continued to help on weekends.

Five years ago, mother and daughter became partners.

Stein was beginning to think about retirement and was relieved when Simpson joined her.

Besides full-service catering, the firm operates Cartewheels Provisions, a casual restaurant in downtown Kerrville. Both the restaurant and a special event space are located in the restored Schreiner’s Department Store at 720 Water St. Kerrville, TX. “This business has been such a huge part of our life and our family, I wanted to make sure that legacy lived on as a way to honor all mom’s hard work,” Simpson said. “She still does a lot of the creative work, the fun stuff. I like the logistics and planning. It’s challenging, but it’s also very rewarding. We have to be problem solvers and sometimes improvise on the spot.”

This talent played out at a three-day birthday party in Fredericksburg for a client from New York. They wanted the full Texas experience, including dinner under the stars, in a field, with cows wandering around. The weather was questionable, so the Cartewheels team suggested setting up the meal indoors. The event planner and clients’ wishes prevailed, however, so everything was moved outside to the pasture, quite a distance away.

“There were 50 people leisurely walking down to the pasture, led by trick ropers. It was beautiful. They took pictures, everyone was happy,” Simpson said. “Then the heavens opened up and it poured. There were no vehicles. We were running in the rain with food. It’s flooding. But, in 45 TXHCCULTURE.COM

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GOOD TASTE minutes, we had the whole party set up inside and made it work.

No matter how prepared you are, someone or something may throw you a curve ball, so you have to be flexible!”

Cartewheels Catering has won multiple regional and national awards, including Wedding Wire’s Couple’s Choice Award in 2015, 2017 and 2018. Custom weddings are their specialty, as shown in photos on their website, www.cartewheelscatering.com.

The biggest misconception about catering?

“People think they’re just buying food,” Stein said. “But they’re buying the service, the expertise. Food is a small percentage of that. They’re really buying a total and unique guest experience. A truly memorable event. That’s what we provide.”

PERFECT

Chocolate Cake

By Cartewheels Catering

CHEF DEBBY STEIN

mmmm... get baking!

1x 3x 1 cup............3 cups................cocoa 2 cups...........6 cups.......... boiling water 1 cup............3 cups........butter, softened 2½ cups........ 7½ cups.............. sugar 4................... 12....................eggs 1½ t ...............4 t.................. vanilla 2¾ cups........ 8¼ cups...............flour

2 t..................6 t..............baking soda 1/2 t.............. 1½ t.......... baking powder 1/2 t.............. 1½ t....................salt

Combine cocoa and boiling water, stir until smooth. Set aside to cool. Cream butter, sugar, eggs and vanilla on high until light and fluffy. Combine flour, soda, baking powder and salt. Add to creamed mixture alternately with cocoa mixture, beating on low, beginning and ending with flour. DO NOT OVERBEAT. Bake at 350 degrees for 25 to 30 minutes in a regular bundt cake pan, or 8 miniature bundt cake pans.

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GOOD TASTE

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True to Its Name NOT BOASTFUL, BUT PROUD Story and photos by John and Carol Aceti True to her business’ name, Texas Heritage Vineyards, The tasting room wallas are adorned with old drawings Susan Johnson is proud of Texas. “Not boastful, but proud,” Susan found while researching Baylor University archives said owner Susan Johnson. and pictures of her paternal and maternal great-greatShe and her husband, Billy Johnson, love both wine and grandfathers in the wine-tasting room. Stepping back to Texas history. The tasting room on Highway 290 east of Victoria Texas in the 1830s, one great-great-grandfather Fredericksburg boasts major became a Texas legislator and Texas heritage material. the other a surgeon.

I just wanted to drink wine.

The speckled white marble Susan has always enjoyed I don’t know how all this happened. table tops are made from wine, and when she retired marble that originally graced from State Farm Insurance, -– SUSAN JOHNSON, Texas Heritage Vineyards the walls of her grandfather’s she was looking forward to bank in Rosario, Texas, in “wine” down. the 1930s. When the bank was torn down in the 1960s, the “I just wanted to drink wine. I don’t know how all this marble was stored in Susan’s grandmother’s shed for many happened,” Susan said. years. Susan rescued it to add a rich motif to the tasting room.

“All this” started in 2014 when Susan and Billy A favorite event for Billy Johnson is the Texas flag first planted grapes in Grapetown, 7 miles south of retirement ceremony. Local Boy Scouts created the ceremony Fredericksburg. The Johnsons bottled their first wine in whereby Texas flags are cut up by colors. Each color is 2016 and opened their wine-making facility in fall 0f 2017 described according to what it represents. The pieces are where 3,500 cases were produced. The tasting room officially then reverently burned in the stone fireplace on the patio opened in May 2018. behind the tasting room overlooking the green hills. Texas They entered wines in the 2019 Houston Rodeo and Wine Independence Day is a good choice of occasion for this event.

Competition. As new kids on the block, they rose to the

“

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Hill Country CULTURE | April 2019

”

UNCORKED challenge, earning three silvers and three bronzes.

Their best seller is the 2016 Tempranillo. It presents very pretty fruit aromas, dried cherries, craisens and cherry licorice. A gentle-yet-expressive palate with silky tannins and— what is more characteristic of Texas? —a hint of Texas caliche road dust.

A new blend they offered in March 2019 is a white wine, 2018 Time Traveler Old #9. This honors Old No.9 railroad car that was part of the Fredericksburg Railroad that came right through the property in 1913.

A unique wine club choice is the 2017 Estate Red Blend labeled Old 300, which is Malbec and Alicante Bouschet.

It is dedicated to the original 300 pioneers that Stephen F. Austin brought to the future state of Texas in 1825.

Billy and Susan have three children. Daughter Jessica Allen is their tasting room manager. A daughter in Dallas is the designer of their mercantile establishment. A genuine bathtub with lion feet holds soaps and bath oils, and a family friend sells her original jewelry.

Creative events held at the tasting room include Book Talk, which drew quite a crowd for a book review.

Oenophiles brought their lucky numbers to Bingo-Vino, which raised money for Grace Center to support the building of a family violence shelter in Fredericksburg.

An exclusive membership for life is offered to folks who join the “Original 300 Club.” Special perks include membership in a wine club, first right of refusal on Texas Heritage Estate wines and first to know about Texas Heritage Vineyard trips and travels. Thirty-two members took to the high seas for tasting, learning and enjoying wines while on a cruise in January 2019.

The Tasting room is kid-friendly and dog friendly with an outdoor patio in the rear that makes lots of room for kids and dogs to play safely. Music every Saturday from 2 to 4 p.m. out on the patio is very popular. Recently, a patron asked to sing a solo after the musical program ended. This encouraged another to share songs from Italian opera. She was rewarded with a standing ovation.

Anyone interested in Texas history and boutique wines would do well to check out Texas Heritage Vineyard.

John and Carol Aceti After encouragement from Dick Holmberg, owner of Singing Water Vineyards, John wrote “Wineries of the Texas Hill Country Plus One Fine Brewery” in December 2016. After visiting 30 wineries in the Hill Country, he is convinced that the area has plenty to offer wine connoisseurs and casual wine enthusiasts.

TXHCCULTURE.COM

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OUT & ABOUT

Kerrville Farmers Market As part of the food issue, we wanted to showcase a great, locally sourced, food-shopping destination â&#x20AC;&#x201C; the farmers market. The Kerrville Farmers Market, held downtown next to AC Schreiner House, 529 Water St., opens every Friday of the month from 4 to 7 p.m. each month. Baked goods, produce and much more are sold each week.

Photos by Parastoo Nikravesh

Wrenâ&#x20AC;&#x2122;s Garden of Bandera sells a variety of produce, jams and sauces.

Live music was held at the market.

Bakery Joju baked fresh pizzas at the market.

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HILL COUNTRY SCENE

Hill Country Scene Weâ&#x20AC;&#x2122;re looking for photos of Hill Country scenes. Show us what you love about living in the Hill Country by sending your photos to news@dailytimes.com. REQUIREMENTS: Photos must be high quality, 300 dpi or a larger file size, and in focus.

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Hill Country CULTURE | April 2019

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TXHCCULTURE.COM

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APRIL EVENTS

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Hill Country CULTURE | April 2019

MS058054

The Kerrville Farmers Market is a producers only market offering a variety of locally sourced produce, meat, eggs, bread, cheese, beer, wine, and more.

4-7 p.m. AC Schreiner House, 529 Water St. www.kerrvillefarmersmarket.com

APRIL 5-13 “Footloose” A Musical by Tom Snow, Dean Pitchford, and Walter Bobbie.

P2K joins forces with Schreiner University’s Music and Theater Departments to present a lavish production of the modern Broadway Musical “Footloose.” A large cast of all ages representing the children and adults of a small farming town that has banned dancing.

F-SA 7:30 p.m., SU 4/7 2:30 p.m. Cailloux Theater, 910 Main St. 830-896-9393. www.caillouxtheater.com

APRIL 6 Kerr County Market Days & Hill Country Swap Meet

Spring & Eas er –Just Around the Corner–

The Colors Are Here at Baublit’s

Market Days continues to feature artists and crafters bringing their own original handcrafted jewelry, fiber, wood, metal, soaps, lotions and more. Hill Country Swap Meet is a community garage sale and flea market with all types of merchandise. Concessions available, indoors, free parking and pet friendly.

8 a.m. -3 p.m. Kerr County Hill Country Youth Event Center, 3785 Hwy. 27. 830-459-6198. www.kerrmarketdays.org

16 yrs Voted Best Jewelry Store

Baublit’s

Jewelry

719 Water Street • Kerrville, TX

830-257-8317

TXHCCULTURE.COM

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APRIL EVENTS APRIL 13-14 Texas Gun & Knife Show Providing a safe environment for vendors to sell guns, knives and ammo.

Saturday 9 a.m.-5 p.m., Sunday 10 a.m. -4 p.m. Kerr County Hill Country Youth Event Center, 3785 Hwy. 27. 830-2850575. www.texasgunandknifeshows.com

APRIL 15 Kerrville Charity Drive Golf Tournament 11a.m.-4 p.m.. Registration & lunch, 12:30 p.m. Shotgun start, 4-person Scramble. Comanche Trace Golf Club, 3074 Bandera Hwy. 830-522-2200. kerrevents@armsofhope.org

APRIL 19-21 Annual Easter Hill Country Bike Tour Experience the charm and hospitality of the Texas Hill Country and three days of the best riding Texas has to offer. Quiet, wellpaved roads, fully-stocked rest stops and panoramic scenery have made the EHCT one of the premier cycling events in Texas with routes suitable for all categories of participants from novices to experienced riders.

Friday-Sunday Times vary. Schreiner University, 2100 Memorial Blvd. ed@bikeaustin.org

APRIL 20 Spring Native Plant Sale & Festival

Quarter Page HC Animal League #

Family fun with guest speakers and expert advice on plants with sale of a wide variety of spring plants that are native Texas variety. All proceeds benefit RNC and Native Plant Society of Texas Kerrville Chapter educational programs.

9 a.m.-2 p.m. Riverside Nature Center, 150 Francisco Lemos St. 830-257-4837. www.riversidenaturecenter.org

APRIL 20 Easter Eggstravaganza Free community event. Two Easter egg hunts with over 25,000 eggs, photos with the Easter Bunny, food, bounce houses, cake walk, carnival games and more.

10 a.m.-1p.m. The Salvation Army Kroc Center, 201 Holdsworth Dr. 830-315-5762. www.kerrvillekroc.org

APRIL 20 Annual Kerrville Easterfest & Cook-off Fun filled FREE community event. BBQ & Chili cook-off, food, games and rides, vendors, live music, Easter egg hunt, open car/ bike show and a visit from the Easter Bunny.

10 a.m.-5 p.m. Flat Rock Lake Park, 3840 Riverside Dr. 830-896-1155. www.kerrvilletx.com

APRIL 20-21 Resurrection Celebration & Son Rise Easter Service Worship, testimonies and celebration, and a â&#x20AC;&#x153;Sonâ&#x20AC;? rise service on Sunday. Food for purchase will be available.

SA 11a.m. -5 p.m., SU 7:30-9 a.m. The Coming King Foundation Sculpture Prayer Garden, 520 Benson Dr. 830-928-7774. www.thecomingkingfoundation.org

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Hill Country CULTURE | April 2019

APRIL 20-21 Easter at MO Easter sunrise service in the Chapel on the Hill. Enjoy our special programmed activities all weekend including outdoor excitement, Easter egg hunt, arts and crafts, worship services, mouthwatering BBQ served on Saturday evening, Sunrise Service on Sunday morning and our famous Easter buffet for lunch.

SA-SU Times vary. MO-Ranch, 2229 FM 1340, Hunt.

800-460-4401. www.moranch.org

APRIL 25 Symphony of the Hills – “Music for all Time – To Everything There is a Season” A professional symphony orchestra performing concerts that blend classical and contemporary. A wine & cheese reception preceding each concert.

7:30 p.m. Cailloux Theater, 910 Main St. 830-792-7469. www.symphonyofthehills.org

APRIL 26 American Cancer Society’s “Relay for Life” Relay for Life is the signature fundraiser for the American Cancer Society. Team members take turns walking around a designated path. Each team is asked to have a member on the track at all times to signify that cancer never sleeps. Cancer patients don’t stop because they’re tired, and for one night, neither do we.

7 p.m.-1a.m. Kerr County Hill Country Youth Event Center, 3785 Hwy. 27. 210-595-0244. www.relayforlife.org/kerrtx

APRIL 27 Camerata San Antonio String Quartet – Beauty 3pm. Schreiner University, Rodman Steele Recital Hall, Junkin Worship Center, 2100 Memorial Blvd. 210-492-9519. www.cameratasa.org

APRIL 27 Hill Country Chorale’s Spring Concert

New Show Date:

8AM - 2PM

MAY 18th,

2019

g Featurine the Lon en rd Star Ga or Tract Pullers

APRIL 27 33rd Annual Hill Country Charity Ball

Event Location: Gillespie County Fair Grounds Tractor Pulls & Displays. For more info visit rustyiron.org.

“Old World Romance Ball.”An annual fundraiser that dedicates the proceeds to non-profit organizations seeking to improve the lives of others. Kerr County Hill Country Youth Event Center, 3785 Hwy. 27. 830-928-1704. www. hillcountrycharityball.com

George Boutwell

APRIL 27 Resurrection: A Journey Tribute

Wed., April 17 • 6:30 p.m.

A stunningly accurate tribute to the music of Journey which “faithfully” (pun intended) re-creates the experience of a Journey concert from the band’s most prolific period.

7:30 p.m. Cailloux Theater, 910 Main St. 830-896-9393. www.caillouxtheater.com

$5

Adm Kid ission unde s 12 & r FRE E

4 p.m. The Salvation Army Kroc Center, 201 Holdsworth Dr. 830-895-9760. www.hillcountrychorale.org

THe MuseuM of WesTern ArT Artist of the Month reception The wine and cheese reception and presentation is free to attend for members and $10 suggested donation for nonmembers.

Please RSVP to: 830.896.2553

George Boutwell was the “Official Texas State Artist” for 2006 and has been painting for over 40 years. His distinct style of Texas art has gained him followers from around the world.

The Museum of Western Art • 1550 Bandera Highway, Kerrville 830.896.2553 • museumofwesternart.com TXHCCULTURE.COM

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Chop House Dining in Comanche Trace Restaurant The Trophy Room Home Delivery Service Comanche Trace Special limited menu event Tuesday - Friday 5 PM - 8 PM Only available for the # first 24 people Community Delivery - Club Members Only-Club Members OnlyReservations Required Delivery Service Fee - $5.00 Call (830) 895-8500 ext. 237 to reserve your seat

Call (830) 895-8500 ext. 249 to order now

Comanche Trace Membership has something for everyone!

Golf

Club

Fitness

• Championship 27 hole Golf Course • Tiffsport Bermuda Tee Boxes & Fairways • Bentgrass Greens • 1,100 sq. ft. Golf Pro Shop • 15 acre Practice & Teaching Facility with Chipping & Putting areas • Annual MGA, LGA, and Lady 9’ers golf events & tournaments • Texas Hill Country Couple’s Invitational Golf Tournament • Numerous & diversified Men’s & Ladies’ Golf Groups

• Monthly “Member Mixer” • Mah Jongg Club • Bridge Club • Book Club • Texas 42 Dominos Club • Kid Comanche Summer Camps • Family Movie Nights • Uncorked Wine Dinners • Untapped Brew Club • Quarterly Trivia, Bingo, & Karaoke Nights • Additional fun-filled Member and Family Events, including Special Holiday Buffets, Chop House Dinners, Food Delivery, & more!

• Tennis & Pickleball Courts • Swimming pool & hot tub • Fitness Center with weights & cardio machines • 4+ miles of crushed granite walking trails • 8 acre private river park • Stocked Catch & Release fishing lake • Yoga, Feldenkrais, and Pilates

Gena Teer, Membership Director - gteer@comanchetrace.com | (830) 895-8500 ext. 224 Trent Schiek, Clubhouse Manager - tschiek@comanchetrace.com | (830) 895-8500 ext. 237 50

3074 Bandera Highway, Kerrville, Texas 78028 • (830) 895-8500 • info@comanchetrace.com • www.ComancheTrace.com Hill Country CULTURE | April 2019

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