Austin, TX October 2023

The Food Issue

FOOD + BEVERAGE INSIDE: A DEEP DIVE WITH CHEF JOSHUA WEISSMAN OCTOBER

Photo Credit: Onward Group

THE FOOD ISSUE

In a city with such a flourishing culinary scene and new restaurants opening every day, narrowing down the ones to mention in the pages of a print magazine was a challenging feat. It wasn’t a case of those fit to print, but more of printing the ones that could fit.

Alas, I think we put together a great issue sharing a slice of Austin’s culinary talent and creativity, starting with our cover star, chef, social media rockstar and bestselling cookbook author Joshua Weissman. Joshua is as passionate about life as he is about his career, believing as I do they should be closely aligned – that we should all find what we love, and then find a way to do it all the time (and make a living at it).  Joshua dived into creating YouTube content while working at Uchiko about six years ago and being encouraged to consider his goals, and then go out and achieve them. He recently re-rooted in Austin and with big plans and lots of love for this city, we think he’s here to stay. Check out the interview to learn what he loves most about all that he does, what he loves about Austin, and the recipe for his Texas Smash Burgers from his latest cookbook, which is out this month.

We also share Aba’a perfect for fall Pumpkin Hummus recipe, take you on a 24 hour culinary journey to San Antonio, share a preview of ACL local bands and inspiration for ACL wardrobe ideas. I hope you enjoy and please reach out with any ideas and feedback!

Cheers,

JENNIFER BIRN, EDITOR

@AUSTINLIFESTYLEMAGAZINE

PS: As this issue was going to production, Bacalar, a restaurant inspired by the Yucatan Peninsula and created by Chef/Partner Gabe Erales and the team at Urbanspace Hospitality, opened on Rainey Street and I can’t wait to check it out.

You can also find us this month at the Dripping Springs Pumpkin Festival where they will be hosting family-friendly activities at The Dr. Pound Historical Farmstead through October 29!

October 2023

PUBLISHER

Joe Kerby | joe.kerby@citylifestyle.com

EDITOR

Jennifer Birn | jennifer.birn@citylifestyle.com

CONTRIBUTING PHOTOGRAPHER

Jenna McElroy

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Mary Albers

LAYOUT DESIGNER Emily Lisenbee

Eat & Stay 24 Hours in San Antonio

ARTICLE BY DOUG STILL

A DINNER-TO-DINNER VACATION IS 90 MINUTES AWAY

If you’re looking to get out of the city for a quick Texas staycation, head to San Antonio, only about 85 miles away. From just-baked pastries to farm-totable fresh salads, you can turn a short road trip into a gastronomic journey, where every moment is a celebration of culinary delights.

Leaving after work on a Friday you can arrive in time for dinner. A majority of restaurants are located on the River Walk or in The Pearl District. For a fusion of flavors, saddle up to Tokyo Cowboy where Chef Ben Cachil has crafted a menu of dishes inspired by Texas favorites and Japanese street food. Popular items are the Brisket Egg Rolls, Hot Chicken Chili Dumplings and Poke Tacos. We also recommend the colorful House Pickle Plate.

Inside, there’s a modern diner feel usually alive with the chatter of conversation and closely packed tables. The patio offers a front-row seat to people watching over the River Walk, a great backdrop for the Instagram-worthy cocktails with names like Cobra Kai and Mogwai’s Night Out.

If you prefer your view with air conditioning, check out Ocho in the Hotel Havana, which is housed in a glass conservatory overlooking the River Walk. The view pairs well with their Cuban Tex-Mex fare and a mojito. They also have a great brunch including a Havana Breakfast Torta and succulent Sweet Plantain Griddle Cakes.

If you choose to check it out in the evening, after dinner you can descend into the dimly-lit speakeasy-like basement bar for a nightcap.

In the morning you can venture a bit out of the city center to perch yourself

Ladino

Tokyo Cowboy

at Bird Bakery. Co-owned by Elizabeth Chambers, this charming bakery offers an array of freshly baked goodies – made on-site every day from scratch! Their signature cupcakes are like a work of art – and come in full-size or mini – to eat there and take home. Never selling “dayold” products, they donate anything that remains each day to local non-profits.

For a bigger brunch, hit Supper at Hotel Emma in The Pearl District and start with warm sticky buns or pancakes with berry compote and whipped cream cheese to share. After Supper, you can easily leisure at the hotel, the entirety of which is an absolute delight and a favorite to stay during a San Antonio getaway. The former 19th-century brewhouse bursts with charm and takes hospitality seriously. The staff, from the reception to the bar, are the absolute kindest, happy to tell you the story of their private library or mix you a cocktail after interviewing you about your palette, respectively.

Full from brunch, walk around the shops in The Pearl District and work up an appetite for dinner at Ladino, a modern Mediterranean grill from Emmer & Rye Hospitality Group. Helmed by Chef Berty Richter of Ezov, there’s a harmonious fusion of Mediterranean flavors and dishes like the Spicy Feta, Roasted Cabbage and Pork Schnitzel.

After a day of eating, stay in the city another night or head home to regroup Sunday in Austin. Either way, we’re sure 24 hours will delight your senses and leave you hungry to come back for more.

Tokyo Cowboy: 135 E Commerce St, San Antonio, TX 78205

Hotel Havana (+ Ocho): 1015 Navarro St, San Antonio, TX 78205

Bird’s Bakery: 5912 Broadway, San Antonio, TX 78209

Hotel Emma (+ Supper): 136 E Grayson St, San Antonio, TX 78215

Ladino: 200 E Grayson St #100, San Antonio, TX 78215

From just-baked pastries to farm-to-table fresh salads, you can turn a short road trip into a gastronomic journey, where every moment is a celebration of culinary delights.

Hotel Emma, photo by Jason Risner

The holidays shine brightly for some, but not everyone shares in the same warmth. Together, we can make the season brighter for families in need.

To find out how you can help Central Texans in need this Christmas, scan the QR code or visit doingmostgood.org/Angel

Local Acts at ACL

AUSTIN CITY LIMITS IS BACK FOR TWO WEEKENDS IN OCTOBER

ARTICLE BY JENNIFER BIRN

This year 100 acts will perform across nine stages for two amazing weekends at Zilker Park, kicking off October 6-8 and continuing the following weekend, October 13-15. The diverse line-up of stellar headliners includes marquee names like the Foo Fighters, Kendrick Lamar, Shania Twain, Alanis Morissette and Mumford & Sons, as well as the Jared Leto-fronted 30 Seconds Mars, Niall Horan and Tanya Tucker. The ACL lineup and experience would not be complete without some Austin-based bands and lots of great local eats worth getting there early to enjoy. Here are a trio of local acts performing. Check out www.aclfestival.com for more details and to make your schedule! And, if you haven’t already got your hands on them, tickets from GA to Platinum are still available (at time of printing). Platinum tickets not only come with premium viewing areas, but complimentary food, drinks, salon treatments and a golf cart to take you around the park!

CALDER ALLEN

This is the second trip to ACL for the young artist who recorded his first album in 2021, at Austin’s Aryln Studios, where he also recently completed his sophomore tracks. He told Austin Lifestyle, “With new music coming out at the end of this year going into 2024, I’m really looking forward to returning to ACL Festival and playing them for a hometown crowd.” You can catch him Saturday at 2:45pm both weekends.

Calder Allen,

Photo: Matt Lankes

WE DON’T RIDE LLAMAS ASLEEP AT THE WHEEL

Siblings Chase (lead guitar), Max (lead vocals), Blake (drums), and Kit Mitchell (bass guitar)  make up this Austin-based band. The sisters, who describe themselves as an Afro Rock band, have released an EP called The Oracle and told Austin Lifestyle, “Playing on the ACL stage is a dream come true.” Catch them Weekend 2, Friday at 1:40pm

Don’t sleep on this country music act that’s been an Austin staple since 1973. The Western Swing and HonkyTonk Country-inspired band is fronted by Ray Benson, boasts ten Grammy Awards and their duet with the Dixie Chicks put them on the charts for four consecutive decades! Find them Weekend 1, Friday at 12:55pm

We Don't Ride Llama

Asleep by the Wheel,

Photo: Ellie Newman

AUSTIN CITY LIMITS STYLE INSPIRATION

Our favorite music festival is back this month...

ARTICLE BY STEPHANIE COULTRESS O'NEILL

I may be biased, but I get as excited about seeing the festival fashion as the amazing music. When planning your ACL wardrobe, a band tee is cool and celebrates the vibe. Pair it with cut-offs and you’re ready to dance the day away. Rompers are a one stop shop to comfy and cute and a shirt dress cinched with a belt is fashionable and functional. Perhaps most importantly, be sure to wear shoes that will still feel good after thousands of steps and your feet potentially swell in the heat. We love a pair of kicks or well-worn combat boots.

PS: My store estilo will be back doing a pop up shop in VIP! Come see us!

Sylvester Wilson Construction

CULINARY MEDIA SENSATION

Joshua Weissman Passion & Intention

COOKS & CREATES WITH

Over 8 million people subscribe to Joshua Weissman’s YouTube channel where the chef, bestselling author and digital personality creates culinary content with character. Under the handle @flakeysalt he has 7 million followers consuming his content on Tiktok. In addition to being an internationally-known creator, Joshua is releasing his third cookbook this month and settling into Austin for the second time.

Aside from early training from his mom on the basics of cooking, Joshua says he was 100 percent self-trained. Then he moved to Austin (the first time) at 18-years-old and got an on-the-job education working in restaurants, culminating with a lead position at Uchiko at 21-years-old. He left that job to focus on his media platform, and left Austin so that his now wife (who he married earlier this year) could attend law school. But, their deal was that when she was done, they could live wherever Joshua chose. In July, that led them back to Austin with a new studio and big plans. We caught up with Joshua at the Falling Leaves House in Austin to learn more.

HE WANTS TO INSPIRE YOU TO LIVE WITH INTENTION AS WELL

WHAT DO YOU LOVE ABOUT AUSTIN THAT BROUGHT YOU BACK?

There’s a lot I love about Austin. The food scene is underrated and overrated at the same time, but in a good way. If you’re in Austin and walk into a random restaurant the odds it’s going to be a good restaurant are ridiculously high.

I love the people in this city, they’re creative, free-thinking and relaxed while also having a work ethic and knowing what’s required to achieve things and build something. I think that the restaurant culture here isn’t overly competitive, it’s a big family and everybody’s helping each other win. Everybody’s collaborative and wants to live a good life, it’s super cool. Most cities aren’t like that. And it’s like a big city, but with small town vibes. You’re going to run into people you know all over town all the time and it’s awesome.

YOU HAD A LEAD POSITION AT UCHIKO AT 21-YEARS-OLD?

There’s the Chef de Cuisine who runs everything and the Executive Sous Chef and they’re like the President and Vice President. Then there are sous chefs, and they do the majority of the work and make the kitchen operate.

I was doing lead training work which is like the transition point to sous or executive sous chef.

I trained everybody on the ethos of the restaurant and ingredients we used and whatever else they needed to become a sous chef or a line cook. I also did tournant work which was basically like a jack of all trades and would jump around doing different things. I know that there was a trajectory to do chef work there, but once you become a sous chef it’s very hard to move on from that because the pay is dramatically better and it’s an achievement you’re going have to work to get again at another restaurant, unless you stayed at that restaurant for three to four years with sous chef work, then you might get another sous chef position somewhere else, but most places you have to start at the bottom. It was a hard thing for me to deal with because I also had this other thing going on for me.

BECAUSE YOU STARTED MAKING COOKING VIDEOS AT 18?

I only started producing videos again hardcore when I was working at Uchiko. I was just doing it because my goal was to do exactly what I’m doing now, but the cool thing about Uchi and Uchiko and high-end hospitality is they help you with your goals. You work with a chef and they ask you to write down on a sheet of paper what you want to do, how you want to get better as a chef and your long-term and short-term goals. I put on my long-term goals that I wanted to have my own

restaurants, but also to build a media platform. So, I started producing videos because I kept talking about it and knew I should be doing it on the side.

AND NOW YOU FOCUS ON CREATING CONTENT.

It was sous chef with CDC potential, or this. The upside for this is so dramatically higher and I have control. I can open my own restaurant at some point doing this, whereas staying at a restaurant, it could take 20 years, this could take five or less.

WHAT DO YOU MISS ABOUT WORKING IN A RESTAURANT?

I’m always hungry for in person stuff, I miss the camaraderie.  Not every restaurant has this, but in fine dining most of them have this incredible company culture.

WHAT KIND OF RESTAURANT DO YOU WANT TO OPEN?

We have a bunch of concepts. I probably can’t say exactly, except that my first restaurant will be in Austin, and there would be one that’s my signature restaurant that would be more contemporary, but also approachable. I don’t want it to be too expensive or hoity toity and scare people away. I want people to feel welcome. I also have a few other concepts that are more scalable, a fast casual place and I would love to open a burger place.

WHAT PART OF ALL THE THINGS YOU DO BRINGS YOU THE MOST ENJOYMENT?

The most enjoyable part for me is the people. I care a lot about the people that are either eating my food, watching my content or reading my books. That’s the reason why I do everything. I’m constantly in this weird state of wishing that everyone felt the same way that I do about food, so I spend

every hour trying to convince people to feel that way somehow. I don’t care if people cook. I just want them to feel something from food. I want to make something that makes them think a little deeper about it…Even someone who’s not into food, knowing that someone spent three months developing what’s on the plate, and that it took 72 hours to get all the different components of it prepared, and you’re going to eat it in 30 seconds. That’s crazy.

YOU’VE WRITTEN ABOUT BEING OVERWEIGHT AS A KID AND NOW YOU’RE FIT EVEN THOUGH YOU MAKE AND EAT DECADENT DISHES. HOW DO YOU STAY IN SHAPE?

I work out. I’ve also got to a better place with how I see my body and I know myself pretty well. I was a pretty overweight kid. I loved food. I wanted to lose weight and over two years I lost about 120 pounds. Then I reached an equilibrium and could sustain that. That period taught me how to regulate my diet and understand food at a much higher level. It’s not like I don’t every once in a while have a week where I go crazy and I’m at restaurant after restaurant, but then I’ll just eat a little less and stick with chicken and broccoli. I developed a really healthy relationship with my body and the food that I eat.

IT MUST BE HARDER AS A CHEF.

That’s what made me push through and force myself to get over it because what career was I going to have if I couldn’t eat bread or analyze the components of a dish because it has too many calories in it? I found a way to do it. I don’t eat crazy every day. I might make five pieces of fried chicken one week, but I’ll have a bite to taste it to make sure the flavors are correct and I’ll taste the sauces, but I’m not eating everything.

The restaurant culture here isn't overly competitive, it's a big family and everybody's helping each other win.

IN YOUR NEW COOKBOOK, WHAT IS YOUR FAVORITE DISH TO COOK?

I love bagels and I’m really proud of a New York bagel recipe in there. I went very old school with the way that they were made.

TELL ME ABOUT THE KNIFE YOU BROUGHT TO THE SHOOT.

The cleaver was made by Jody Hale who has a knife company called Pie Cutlery. He’s a one-man band and forges the steel and every single thing on that knife by hand. It’s a piece of art. You don’t see that level of precision by hand, it’s typically a machine, it’s beautiful work. It’s also very expensive. That knife was like two grand.

WORST ADVICE YOU’VE RECEIVED?

I don’t want to say anything that’s going to upset anybody, but as it relates to me, the worst advice I ever got was to push for college. I knew what I wanted to do, I didn’t think I needed to go to college to do it and I didn’t want to go. But I was going to go anyway, and then got rejected from every college I applied to, even the culinary schools. I’m not going to name which one, but one of the most famous culinary schools in the world rejected me, then six or seven years later wanted to pay me to come and give a speech to their entire student body about how to be successful as a chef.

ANYTHING YOU’D LIKE TO ADD?

I think that people should spend more time trying to find ways to do things they like and spend less time doing things that they don’t like. I just wish more people did more things that they liked.

QUICK FIRE

Best advice

Be a good person.

Most underrated kitchen gadget

A blender, they can do a lot more than smoothies. If you had to eat one meal for the rest of your life

It changes, right now a prime rib with gravy, a pom rosti, mac and cheese and a vegetable.

Favorite book?

For beginners, All About Braising. The process of braising will teach you almost everything you need to know to be a great cook. If you make a great pot roast every single night for a couple months, you will be a good cook.

Favorite restaurants in Austin?

Right now, Emmer & Rye, Uchiko, Suerte, Canje and I love Laundette’s brunch.

Texas Toast Smashburgers

Prep time: 10 minutes

Cook time: 13 minutes

Yield: Four 1.5-2lb Smashburgers

ingredients:

• Ground beef (no leaner than 75%)

• 1 medium white onion very thinly sliced

• Kosher salt and freshly ground black pepper

• 8 slices American or cheddar cheese

Texas toast:

• 1 medium loaf white bread cut into 8 inch thick slices

• 1/2 cup salted butter, softened

• 3 garlic cloves, finely chopped

• 3 tbsp finely chopped parsley

Burger sauce:

• ½ cup mayonnaise

• 2 tbsp Dijon mustard

• 2 tsp sugar

• 2 tbsp Valentina hot sauce

• Kosher salt and freshly ground black pepper

directions:

1. To begin making the Texas toast, preheat a grill pan or a grill to medium heat.

2. In a medium bowl, whisk together the butter, garlic, and parsley. Spread the garlic butter over both sides of each slice of white bread. Grill the bread slices for 2 to 3 minutes per side or until nicely toasted. (Alternatively, place the bread slices on a baking sheet and broil each side for about 3 minutes or until toasted and crisp.) Set aside.

3. To make the burger sauce, in a small bowl, combine the mayonnaise, Dijon mustard, sugar and hot sauce. Stir until combined. Season to taste with salt and pepper. Set aside.

From the pages of cover star Joshua Weissman’s new cookbook “Joshua Weissman: Texture Over Taste.” Joshua says, “This is significantly better than a fast-food place that resides in Texas that shall not be named. You know who you are.”

4. Divide the beef into 8 evenly sized pieces, about 2. to 3 ounces each. Form each piece into a ball.

5. Generously sauce one side of two slices of toast.

6. Generously coat a 12-inch cast-iron skillet with cooking spray and preheat over medium-high heat. Place 2 beef balls in the hot skillet, leaving at least 3 inches between the balls. Top a ball with a small mound of white onion and then smash the ball with a flat spatula until it’s slightly less than ¼ inch thick. Season the patty with salt and pepper and sear for 45 seconds. Flip the patty and season again with salt and pepper. Top with a slice of American or cheddar cheese and let it melt. When the cheese is melted the patty is cooked.

7. Remove it from the pan and place it on the toasted and sauced bottom piece of toast. Repeat the process with the other patty and then top the first patty with the second. Top the patties with the sauced side of the second slice of toast. Repeat with all the remaining patties and toast. Enjoy immediately.

NOTE: The onion needs to be sliced extremely thin—like ⅛ inch (4mm)—to really get the full effect of this burger. My suggestion would be to use a mandoline to slice the onion and achieve thin and even slices.

MANY OF YOUR FAVORITE PLACES PROBABLY FALL UNDER THEIR UMBRELLA

GET TO KNOW NOCO

ARTICLE BY JENNIFER BIRN

Superstition, Austin’s biggest nightclub; Estelle’s, the prettiest of restaurants; Skinny’s Off Track, a sports bar; and Higher Ground, an elevated cocktail experience, don’t seem to have much in common other than popular places to enjoy a libation in Austin. However, this varied quartet of destinations are all part of restaurant and nightlife company NoCo Hospitality, led by partners Charles Ferraro and Paolo Soriano.

“NoCo Hospitality’s goal is to offer amenities that resonate with both Austin originals and its newer residents and visitors,” says Paolo, adding, “Austin is an international destination and we want to surpass the expectations and experiences of a major city.”

Higher Ground and their signature Holy Spirits cocktail menu was the first to open, in a church-themed setting in 2021. Skinny’s Off Track Bar, a sports bar with a 1970’s flair that gives a nod to the seedy Off Track Betting Parlors (OTB’s) of the past followed in 2022. Superstition gave Austinites a reason to dance and visits from world-class DJs when the doors to the 12,000 square foot opened in the last days of last year. Estelle’s, an upscale social club featuring multiple bars, a restaurant and flower bodega opened in the former home of Truluck’s and started serving mid2023. Not slowing down, last month they debuted Victory Lap, an upscale sports bar located in Austin’s West Campus neighborhood, perfect for tailgating students.

“Our goal will always be to guide our city’s nightlife for Austinites with immersive hospitality concepts,” says NoCo Hospitality’s Director of Operations, Nick Sanchez.

Higher Ground

Estelle’s

HIGHER GROUND

720 Congress Ave (at 8th Street)

Austin, TX 78701

HigherGroundATX.com

@HigherGroundATX on Instagram and Facebook

ESTELLE’S

400 Colorado Street, Austin, TX 78701

EstellesATX.com

@EstellesATX on Instagram and TikTok

SUPERSTITION

110 East Riverside Drive at South Congress, Austin, TX 78704

SuperstitionATX.com

@SuperstitionATX on Instagram, Facebook and TikTok

SKINNY’S OFF-TRACK BETTING

1806 East 12th Street (at Chicon), Austin, TX 78702

skinnysotb.com

@skinnysatx on Instagram & Facebook

Skinny's Sunkist

Superstition, photo by Roger Ho

ARTICLE BY JENNIFER BIRN PHOTOGRAPHY BY CHAD WADSWORTH

It’s Elementary, Dear Austin

The owners

THREE BEST FRIENDS OPEN FUN RESTAURANT AND BAR CONCEPT THAT DOESN’T TAKE ITSELF TOO SERIOUSLY

Chef Colter Peck, Chris Arial, and Allan Bautista, who met while working at Two Hands on Music Lane, have opened a casual fine dining restaurant they’ve called Elementary. They said, “Elementary is named for its childlike curiosity, constant education, and fun.” The menu, inspired by Central Texas farmers and seasonality, features a global cuisine on its ever-changing menu. Their cocktails are as fun as the concept, with a standout during our visit being the Eggo-spresso martini made with Tito’s Vodka and Cinnamon Toast Crunch cereal milk!

Next door they’ve opened Hopscotch, a wine and cocktail bar with only 15 seats. The small food menu consistently changes due to Hopscotch using ingredients from Elementary as a creative opportunity for sustainability and no waste. It’s great for a lite bite or to hop over to for happy hour.

Elementary is open seven days a week 5 pm - 10 pm and located at 2026 S. Lamar Blvd. Austin , TX 78704. Reservations can be made through Resy. Follow on Instagram at @elementaryatx

Birria Soup Dumplings

ABBY JANE’S GRAIN-TO-TABLE BAKESHOP

The bakery is nestled inside Barton Springs Mill (where they get their flour) in Dripping Springs

ARTICLE

BY

JENNIFER BIRN

Abby Jane Love’s culinary career in Austin began as a pastry chef at Dai Due Butcher Shop ten years ago. It was there she met James A. Brown, the owner of Barton Springs Mill, and pitched him the idea to put a bakery in his mill. The rest is history. We talked to Abby to learn more about her bakeshop – that also sells beer, wine and espresso. Making it a great stop for afternoon lunch when in the Hill Country.

DO YOU EXCLUSIVELY USE GRAINS FROM THE BARTON SPRINGS MILL?

Yes, we built this business with a desire to serve high-quality baked goods, and to me, that starts at the source. We hope our customers can taste the difference in the flours we use in every bite.

WHAT’S THE MOST POPULAR ITEM AT YOUR BAKESHOP?

We have a couple of sweet fan favorites like our oversized cinnamon rolls, our Texas pecan bar and our stonemilled croissants, and our Big Country sourdough loaf is always flying off the shelves. Our sourdough pizza is a sell-out every time we make it and our ham and cheese croissants--made with ham from Belle Vie Farm and stoneground mustard is just *chef’s kiss*!

WHERE DID YOU LEARN TO BAKE?

I took a part-time job baking in a mom-and-pop shop while I was in graduate school in Boston for library science. Baking captured my enthusiasm so much I quit school and never looked back. Since then, I have learned on the job from whomever was willing to hire and teach me. Turns out, showing up on time and working hard can get you a very, very good (free) education.

AND YOU DONATE ANYTHING LEFT OVER?

Yes, we wrap up every loaf we don’t sell, freeze it, and it all goes to Dripping Springs Helping Hands.

WHAT MAKES YOUR WEDDING CAKES SPECIAL?

Abby Jane excels at small-scale custom cakes that focus on high-quality seasonal ingredients that are sourced locally. We don’t use fondant icing or artificial food colorings at the bakeshop, but we’ve had fun coming up with creative ways to achieve colored effects with naturally-sourced food dyes. We also offer fresh and hand-pressed flowers as decoration, which adds a signature touch.

Details:

Address: 16604 Fitzhugh Rd Unit C, Dripping Springs, TX 78620

Hours of operation:  Thursday - Friday: 8am-3pm, Saturday - Sunday: 9am – 3pm

Website: abbyjanebakes.com/

Instagram: Follow @AbbyJaneYall for events and specials

Around Town with Earlybird

Earlybird CBD co-founders, Mark, Justin and Erik share some of their favorite places in Austin

PHOTOGRAPHY BY DAVID DOUGLAS

Earlybird CBD is an Austin-based recreational hemp company that makes gummies they say are designed to put a smile on your face.

Co-founders Mark Hulings, CEO, and Justin Adair. Head of Sales, grew up together in Corpus Christi. As adults, they made the move to Austin where they met Erik Culver who joined their crew as a third co-founder and CMO to round out the Earlybird team. “We love being in Austin,” Mark says, “It’s obviously a fabulous city and a central hub to access the great state of Texas.”

When asked about their best-loved spots in Austin, Justin says, “I’ve got a lot of them, and it turns out that the places I love to visit are almost always a great retail partner for Earlybird as well.”

Together they have a combined 50+ years of living in Austin and have accrued many spots where they like to hang out around the capital city. Here’s a shortlist when they were challenged to choose six.

Justin’s Picks

1. Cosmic Coffee: I love going to Cosmic any time of the day.  I hit it up in the morning for a coffee and email writing, but also love to grab a pint in the evening with some beef cheeks from Leroy and Lewis.

2. Tiny Grocer: When I need an indulgent food shopping experience I swing by Tiny Grocer on South Congress -and always buy more snacks than I need!

Mark’s Picks

3. South Congress Hotel: It’s rare that I do a staycation, but when I do, I stay at the South Congress Hotel.  The rooms are fantastically comfortable and the hotel pool is unbeatable.  Plus, they have Earlybird in the minibar, so naturally, I enjoy them when I am there.

4. Austin Beerworks I’m also a longtime fan of ABW. If you haven’t checked out their tap room - you definitely should.

Erik’s Picks

5. The Brew and Brew: I’ve been going to the Brew and Brew for almost 10 years and I still think they have the best tap list in Austin. I love the bar and I love the team.

6. Fairweather Cider: I’ve also recently found myself cruising to Fairweather Cider on the occasional Friday at 4pm. A pint of their Cydersport paired with a bite from Spicy Boys always hits the spot.

ABOUT EARLYBIRD CBD: Earlybird started in 2018 as a website to purchase the highest quality hemp products available at the time, As the business grew the founders created a formula for their own line of gummies with the intention of developing a product that produced a mild and functional buzz.  “People simply love the consistent, relaxing effect of our gummies,” says Erik, adding, “We have a very wide range of customers, many of whom are parents. The appeal of a mild buzz is almost universal.”

Aba's Taste of Fall

ARTICLE BY JENNIFER BIRN

Pumpkin Hummus

ingredients

• 2 cups canned pumpkin

• 2 cups garbanzo beans

• ¼ cup water

• 2 tbsp olive oil

• ¼ tsp cinnamon

• 1/8 tsp nutmeg

• ½ tsp ground cumin

• 1 tsp brown sugar

• squeeze of lemon

• salt

directions

1. Puree garbanzo beans in a blender with water, lemon juice, olive oil and spices until smooth

2. Using a rubber spatula, mix puree with canned pumpkin puree until it’s completely incorporated

3. Add salt and olive oil to taste

Chef CJ Jacobson shares a taste of the season being served up at the Mediterranean hotspot

One doesn’t need an excuse to dine on the lush patio at Aba, but going by to taste seasonal additions to their Fall menu is a great reason for us! They shared the recipe for their Pumpkin Hummus so you can recreate the dish at home and impress guests with this easy yet flavorful dish. Chef Partner CJ Jacobson says, “At Aba, my first taste of fall is our Pumpkin Hummus. I love the way the baking spices meld into the richness of our creamy hummus with hints of cinnamon and nutmeg.”

My Favorite Things

WHAT I'M LOVING THIS MONTH...

ARTICLE BY JENNIFER BIRN

Here We Go Again: Tiffani Amber Thiessen’s second cookbook is filled with recipes and inspiration to level up your leftovers like a NoFrills Frittata.

Trader Joe’s Cookbook: If Trader Joe’s is your happy place too, you can find this cookbook by a cooking school owner at Five Below.

Legitimate Kid: A Memoir by stand-up comedian and actress Aida Rodriguez, composed of moving essays on overcoming hardships and transforming pain into laughter.

99 Ranch Market: A specialty grocery that’s become my go-to for sushi-grade fish and all the fixings. 6929 Airport Blvd Suite 110, Austin, TX 78752.

Fancy Marshmallow Company: Gourmet marshmallows in fun flavors sold in 12-piece boxes. They’re pretty, and good smushed between graham crackers or on their own.

WWW.THEFANCYMARSHMALLOWCO.COM

Summer House: The restaurant inside Hotel Magdalena on Music Lane that’s at the same location as Summer House from the 1950s, a ritzy poolside restaurant that had musical acts.

Photo by Jessica Attie