THE FRUIT OF Our Spirit
SHARED HARVESTS, SHARED TABLES, SHARED HOPE
AWAITS
MOVE-IN READY HOMES
Sooner is always better than later! So start living—and loving—the Hill Country life you’ve been dreaming of at Esperanza, Boerne’s master-planned community, inspired by artful design. With beautifully crafted move-in ready homes available now, you can open your new front door to an inviting mosaic of resort-style amenities, top-rated schools, and an award-winning lifestyle. It’s everything you hoped for, and ready when you are.
Chesmar Highland Perry Scott Felder Toll Brothers Drees
JAMIE AMERMAN
830.688.6194
susan.hallmark@sothebysrealty.com susanhallmark.com
210.260.2775
lori.shull@sothebysrealty.com
Smart ER Fast ER EasiER
Emergencies Can Happen Anytime...
That’s why Fair Oaks Emergency Room has emergency care services available 24 hours a day, 365 days a year. Our emergency care team specialize in caring for patients with any acute illnesses or injuries which require immediate medical attention.
On-Site Medical Equipment:
Bloodwork / CT Scan / Digital X-Rays / Strep test / Splints / Ultrasound / Ventilation-Intubation
Emergency Services:
Respiratory Panel That Identifies 22 Respiratory Pathogens, Etc.
Abdominal pain / Broken bones and Sprains / Chest pain / Fever / Headache / IV Fluids & Medications
Lacerations / Respiratory infections / Stroke like symptoms / Urine infections, etc.
TOUCHES
Finishing Touches Interior Design and Indulge Wine Bar, owned and operated by Texan raised, Kelly Scully, is located right off Highway 46, bringing together the best of both worlds that offers a full service experience.
In Convivio Veritas
There’s a word I learned while preparing this issue that’s lingered with me: commensality. At its simplest, it just means “the practice of eating together.” But the more I’ve thought about it, the more it feels like it’s pointing to something deeper, a truth in the banquet we know but too often forget.
To sit at a table with others, to share food and drink, is to remind ourselves that we’re not alone. A meal isn’t just about nourishment, it’s about belonging. Around the table, stories shared knit us closer. Laughter softens the edges of hard days. Even grief, when shared over bread or wine, becomes a little less bitter; the breaking together brings its own kind of comfort.
That spirit was on display in the restaurateurs and caterers who stepped up after the July 4th floods to serve with generous hearts and helpings (“Serving More Than Meals,” p. 30). It is in the community that rallies around a survivor of domestic violence as she turns her struggle into victory, and creates a future full of hope for herself and her children along the way (“Building Her Future,” p. 42).
For the wine lovers at Frio Canyon Vineyard, the joy of sharing time and place sparked their quest to make outstanding wines in the Hill Country. There’s a taste of history and terroir that’s uniquely theirs, and it’s offered to you in every bottle (“In Vino Frio,” p. 66). Meanwhile, the artisans at Mae Dunne turn their attention to another ubiquitous beverage: coffee. See how they’re bringing finesse and punch to brunchers every day (“Savoring the Craft,” p. 74). Plus, it’s time to prost ! Grab your family and friends because some of the best celebrations of the season are only a short drive away (“Frohes Oktoberfest!” p. 94).
In a world that can sometimes feel heavy, commensality may offer a way through, an invitation back to one another. Community isn’t something for which we have to search far; when we’re ready, it’s waiting for us in the simple act of setting a place and pulling up a chair.
This October, I hope you’ll relish those opportunities. Host a dinner, linger longer, share cappuccino foam with your child, or say “yes” when a neighbor invites you over. Because when we gather, we don’t just share meals. We share laughs. We share struggles. And we share hope.
DANIEL GERTSON, EDITOR
October 2025
PUBLISHER
Tara Bové | tara.bove@citylifestyle.com
EXECUTIVE DIRECTOR
Kevin Bové | kevin.bove@citylifestyle.com
EDITOR
Daniel Gertson | daniel.gertson@citylifestyle.com
EDITORIAL COORDINATOR
Jessi Edison | jessi.edison@citylifestyle.com
MARKET SUPPORT COORDINATOR
Kayla Garcia | kayla.garcia@citylifestyle.com
COPY EDITOR
Rocio S. Teniente
CONTRIBUTING WRITERS
Brian McVey, Rey Lopez, Susie LaFredo, Alan Williams, Connor Mullins, Caroline Heiberg, Taryn Tipton, Rachelle Lozano, Daniel Gertson
CONTRIBUTING PHOTOGRAPHERS
Joshua Aldama, Jessi Edison, Paula VM, Taylor Breaux, Susie LaFredo, Alan Williams, Dayna DeHoyos
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Anna Minnick
These
city scene
WHERE
NEIGHBORS CAN SEE AND BE SEEN
1: Boerne Champion High School Band putting in the work to create an amazing marching show! 2: The kick off party for Chargers Youth Football and Cheer was a blast! 3: Thrilled for the Deep Roots Program that earned funding to empower Roy Mass Youth Alternatives. 4: The Boerne High School tennis team moves to 2-0 in district and 5-1 overall. 5: Staff and students across BISD supported Hunt ISD by wearing green. 6: As school began for Hunt ISD, Boerne Chamber was proud to support by wearing green. 7: It was exciting to celebrate The Kendall County Fair Association’s 119th Kendall County Fair!
MELISSA ASHLEY PHOTOGRAPHY
including a
to dive into a new school year. 14: Sweet friends and the sweetest memories were made, closing out summer with a bang!
Photography by Melissa Ashley Photography
8: Marissa served up the best cocktails and mocktails at FOR Back to School Bash. 9: Friends Bobbi and Lindsey gathered to celebrate the end of summer. 10: Families enjoyed snow cones to beat the heat. 11: Fair Oaks Ranch Golf & Country Club thought of everything,
giant waterslide! 12: Kids of all ages enjoyed the sweet treats. 13: Kids made a splash and were ready
29th 4-7
RSVP (830) 331-9600 by October 27, 2025
business monthly
Avita Wellness: Now Offering NeoGen
Avita Wellness is where science meets self-care. They're excited to now offer NeoGen plasma skin regeneration, integrative dermatology, and therapeutic plasmapheresis—innovative services that restore beauty, boost health, and renew vitality from the inside out. Along with their trusted IV nutrition, peptides, and hormone optimization, these new treatments make it easier than ever to look and feel your best. Visit their new Boerne location and experience the future of wellness in a warm, welcoming space.
Scan to read more
Collection at Boerne: Now Leasing!
This new community offers contemporary cottage-style townhomes in a master-planned setting, combining the charm of single-family living with modern conveniences. Each home features open floor plans, designer finishes, private yards, and garages. Residents have access to premier amenities, including a contemporary clubhouse, a fully-equipped fitness studio and lawn, a gaming room, a designer pool with cabanas, and an outdoor kitchen with BBQ grills. Collection at Boerne offers a fresh, elevated living experience designed for comfort and community.
Scan to read more
State of the City
The Greater Boerne Chamber of Commerce is excited to host the State of the City Luncheon presented by Texas Heritage Bank on October 23rd. Held at The Bevy, this event features a catered lunch and a presentation from City of Boerne leadership on the community’s future and the impact on residents. Attendees also engage in a Q&A session and enjoy valuable networking opportunities with local business leaders, making the luncheon a signature event on Boerne’s annual calendar.
Scan to read more
Healing With Horses Starter Program
With stress and anxiety on the rise, Healing With Horses’ programs help riders improve their horsemanship while gaining tools for nervous system regulation and stress management that carry into everyday life. For a limited time, they're offering a starter program for anyone who is interested in horses or holistic health. Participants will deepen their connection with horses, build confidence, reduce stress, and enjoy the mental and emotional benefits of working with horses, both in and out of the barn.
Scan to read more
Holt & Holt Funeral Home: Liana Joins the Team!
The family values grow stronger now that daughter-in-law Liana Holt has officially joined the team. Liana graduated from the Commonwealth Institute of Mortuary Service last December, where she was honored for her dedication, passion, and commitment to the profession. Liana brings compassion, professionalism, and heartfelt care that reflect the values the family has always strived to uphold. Please join Holt & Holt in welcoming Liana into her new role serving the families of our community!
Scan to read more
The Grimes Group
The Grimes Group is a real estate team rooted in community, connection, and a love for the Texas Hill Country. They have proudly called Boerne home for 20 years and are experts in the area—from historic downtown charm to wide-open ranch land and the hidden gems in between. For Rick and Tonja, real estate isn’t just about properties; it’s about the people and stories that make Boerne home.
ARTICLE BY BRIAN MCVEY
SERVING MORE THAN MEALS
AFTER THE JULY 4TH FLOODING, HILL COUNTRY RESTAURANTS FED BODIES AND SOULS AS A FLOODED COMMUNITY PICKED UP THE PIECES.
While most Americans were preparing to celebrate independence with fireworks and barbecues on July 4th, Kerrville and the surrounding areas faced horrific floods that took hundreds of lives, devastated homes, uprooted families, and left scars that will take years to heal. But in the middle of the chaos, a beautiful truth emerged: Hill Country restaurants showed up—not with press releases or promises, but with pots, pans, and plates. They opened their doors, their kitchens, and most importantly, their hearts.
Shelby's Dae-ly Meals
Compadres Hill Country Cocina
“When the floods came, I didn’t see race, color, or creed; I saw people hurting and hungry who had nothing.”
—Mark Sierra, Compadres Hill Country Cocina
Compadres Hill Country Cocina
No story of Hill Country’s generosity would be complete without mentioning these incredible restaurants. As responders worked and families assessed the damage, these business owners hauled food and water, wrapped them up with sides, and delivered them where they were needed most. The meals brought comfort and connection to exhausted people.
Join us as we celebrate these local kitchens and the people who power them. Their generosity wasn’t just about food—it was about community and hope. It was about all of us.
COMPADRES HILL COUNTRY COCINA
facebook.com/compadreshillcountrycocina | 209 Lohmann St.
As Chef Mark Sierra recalls, “When the floods came, I didn’t see race, color, or creed; I saw people hurting and hungry who had nothing. Having served in a combat zone, it’s in me to step up when others are hurting.” Mark’s family, his employees, and Purple Heart recipients volunteered to hand out food and pass out a cold bottle of water or an energy drink, simply because it was the right thing to do. “If by doing that I inspired even one more person to help, then that’s all that mattered!”
Compadres Hill Country Cocina
Flavor of Home
flavorofhomemealprepandcatering.com
Crystal Thompson, owner of Flavor of Home Meal Prep and Catering, has gone above and beyond in the wake of the Hill Country floods. With incredible generosity, she is preparing fresh to-go meals for the dedicated volunteers working tirelessly in the recovery efforts. She’s even making every single tortilla from scratch. Each day, these handmade wraps, along with sides, snacks, and drinks, are delivered to the Texas EquuSearch Team, an organization she deeply admires for its tireless and selfless search efforts. While these meals are given freely to the volunteers, the cost of ingredients comes directly from Crystal and community donations. Every dollar she raises goes straight into the mission of feeding those on the frontlines, a true act of love and service to a community in need.
Flavor of Home
Black Board Bar BQ
“The entire Hill Country was hurting. Black Board BBQ did the only thing we knew how to do— started taking food to people.” —Joe Rodriguez & Melissa Garza, Black Board Bar BQ
Black Board Bar BQ
blackboardbarbq.com 1123 Sisterdale Rd., Sisterdale
Reflecting on the work their team did, husband-and-wife owners Joe Rodriguez and Melissa Garza said, “We didn’t fully grasp the scope of what was unfolding. We prepared to feed anyone who came through our doors—displaced, hungry, looking for comfort. No one came. The reality set in: families were facing unimaginable loss. The entire Hill Country was hurting. Black Board Bar BQ did the only thing we knew how to do—started taking food to people. With the help of our incredible team, loyal guests, and generous donors, we prepared and delivered hundreds of meals. Friends, family, and staff all stepped up to help. It was humbling and beautiful.”
Black Board Bar BQ
“In times like this, feeding people is about more than food—it’s about reminding them they belong, they’re cared for, and they’re not walking through this alone.” —Kevin Welborn, Joshua Creek Ranch
joshuacreek.com | 132 Cravey Rd.
The long-time Hill Country icon opened its doors and provided free meals to first responders and families who had been displaced, making sure no one faced the struggle on an empty stomach. Beyond the meals, they turned their passion for hospitality into action, hosting special events like “Steak Night” and a “Fun Shoot,” where proceeds went directly to flood relief and recovery. The ranch also became a hub for hope, collecting donations of food and essential supplies from neighbors across the community. In every way, Joshua Creek Ranch embodied the heart of the Hill Country, standing shoulder to shoulder with those in need and reminding us all of the power of compassion in times of crisis.
Joshua Creek Ranch
Joshua Creek Ranch
“Our mission is not yet finished, and every contribution— whether through time or prayers—continues to help the ongoing recovery and honors the resilience of the Hill Country spirit.”
—Shelby Hayward, Shelby’s Dae-ly Meals
Shelby’s Dae-ly Meals
shelbys-dae-ly-meals.square.site
Shelby Hayward quickly became a beacon of hope. She and her team served thousands of hot meals with the help of volunteers, ensuring flood victims, first responders, military personnel, and volunteers were cared for with not only food but also snack bags, supply kits, water, and Gatorade. Their work continues even as many volunteers have gone home, fueled by donations that make it possible to purchase supplies, aid in rebuilding, and continue to support those still struggling. With deep gratitude for the community’s support, owner Hayward says, “Our mission is not yet finished, and every contribution—whether through time or prayers—continues to help the ongoing recovery and honors the resilience of the Hill Country spirit.”
Recovery is never easy. For some families, rebuilding will take months. For others, the losses will be felt for years. But the flood also revealed something unshakable: The Hill Country’s strength isn’t just in its infrastructure, it’s in its people.
In the end, these Hill Country restaurants displayed resilience, generosity, and the healing power of “serving others”. As Kevin Welborn of Joshua Creek Ranch put it: “We feed people. That’s what we do. And in times like this, feeding people is about more than food—it’s about reminding them they belong, they’re cared for, and they’re not walking through this alone.”
Shelby's Dae-ly Meals
The Luxury Aircraft Home.
In Your Backyard.
Offering full services for private aviation. Conveniently located in Northwest San Antonio at Boerne, the gateway to the Texas Hill Country.
NIGHTLASE ®
Sleep No Matter the Distance
As we age the flaccidity(looseness) of tissues increases. This is especially important for the entire airway. Upper airways become more restricted due to hard structures and soft tissue hypertrophy (Enlargement). The result is less airflow or volume. This resistance can be detrimental to sleep quality and athletic performance.
NightLase ® utilizes a twin laser system patented by Fotona Lasers. This procedure is a nonablative(no surgical cutting) technique utilizing laser impulses to tighten connective tissue, muscles, and their attachments to hold open the soft palate area and the upper nasal passages. The net result is increased airflow and volume during normal function, sleeping, and athletic performance.
This twin laser system is FDA approved for safety and effectiveness on the tissues treated. The standard procedure takes approximately 45 minutes and needs to be repeated 21 days apart for 3-4 sessions. No anesthetic is needed, and there is no downtime. Protocol maintenance is usually a one-session touch-up every 1-2 years or as needed.
HELP FOR Every CREATURE
ARTICLE BY DANIEL GERTSON PHOTOGRAPHY BY DAYNA DEHOYOS
NEIGHBORS NEARBY AND ACROSS THE COUNTRY ENSURE THAT PETS AND FARM ANIMALS HAVE FOOD, SAFETY, AND A SECOND CHANCE.
When floodwaters swept through Kerrville and the Hill Country over the July 4th holiday, the devastation displaced families, pets, and livestock alike. That’s when Dayna DeHoyos, founder of Animal Rescue and Rehab of Comfort, jumped into action.
“I also volunteer at the Comfort Table and Food Pantry,” DeHoyos says. “And we always have very few products, both human food and pet food; we never have pet food. And I knew that a lot of people were going to be displaced, and we didn't have anything available for them.”
So she created an Amazon Wishlist, and the response was immediate. “It just absolutely blew up,” she says. “We got about $65,000 worth of donations in the first five days. We also got about $10,000 in monetary donations directly donated to the food bank.” Supplies were delivered not just to the local food pantry but also to 15 rescues and sanctuaries in the region.
Generosity came from near and far. “Things were purchased faster than I could resupply them on the wishlist,” DeHoyos remembers. “People across the country and around the world were purchasing stuff for people in the area. I think the thing is that people wanted to help. Everyone really wanted to do something immediately.”
Just as inspiring were the neighbors who showed up daily. “It was everyday people showing up to volunteer their time and figuring out ways to help and fill in the gaps,” she says. “They were dropping off stuff, organizing it, volunteering their time, showing up, cleaning.”
Months later, the work continues. “I'm still finding homes for animals that were displaced, and I know that local shelters are also still assisting animals that are dislocated,” DeHoyos explains. Sometimes, that means long drives—like the six hours she traveled to deliver a pig named “Fiona” to a sanctuary in North Texas.
For DeHoyos, the lesson and message are simple: “No matter your background or your situation in life, you can do the best you can with what you've been given,” she reminds us. “You can make a difference where you are. You don't have to travel the world or go to different states when someone or an animal in your area is in need. You can be of assistance to them, and you can do good work.”
Meet Dayna DeHoyos
Since 2013, Animal Rescue and Rehab of Comfort has been rescuing and rehabilitating animals in need. A veritable “Noah’s Ark” of animals—cows, sheep, goats, geese, kittens, and even a baby Angus bull—have all received care that has restored each to health and a thriving life. What began as a personal mission funded entirely by Dayna’s own efforts has grown into a sustainable nonprofit supported by donations, volunteers, and partnerships. Today, the organization is guided by compassion and an inexhaustible drive to help, offering a haven for animals to receive specialized rehabilitation and a second chance at life. With an unwavering commitment to animal welfare, Dayna continues to inspire others to join her in building a kinder future for all creatures. animalrescueandrehab.com 830-285-6520
Fall into Flavor at Sunny's
Cozy plates, crisp cocktails, and chill patio weather. This is your season at Sunny’s.
Big things are brewing at Sunny’s this October—from brand new fall flavors to community happenings you won’t want to miss. Stay in the know (and first in line) by downloading the Sunny’s app for exclusive access. Get early access. Download the app today!
Building
ARTICLE BY CAROLINE HEIBERG PHOTOGRAPHY BY TAYLOR BREAUX
In honor of Domestic Violence Awareness Month, we learn how Transformation House helped one mother reclaim her life, heal her family, and build a thriving future.
Her Future
When a woman leaves an abusive partner, safety is only the first step. Financial planning, emotional healing, childcare, and career guidance all work together to make independence possible and to strengthen the community as a whole. For the woman we’re calling “Jenna,” that meant therapy, play therapy for her children, and case management at Transformation House. Together, these pieces helped her untangle her life from abuse and build her future on her own terms.
Jenna first came to Kendall County after fleeing Houston with her two young children. “It took me seven tries to leave for good,” she recalls. “I felt guilty for wanting to go and ashamed that I couldn’t ‘fix’ my family.” Her husband’s addiction and controlling behavior fueled five years of abuse, marked by repeated cycles of leaving and returning, until she finally reached a breaking point.
Without knowing what steps to take, lacking confidence, and feeling like she couldn’t make it on her own, Jenna took a leap of faith. She confided in her family, who provided a safe place to stay and connected her to Transformation House.
Once she arrived, Jenna and her family began their healing journey. Transformation House’s integrative model of care includes trauma-informed therapy, play therapy, and case management. Therapy helped her process years of pain, unpack how fear, self-doubt, and abuse had shaped her thinking, and she began to rebuild her sense of self. “Learning the science behind trauma was so empowering for me; understanding how
trauma affects your brain, your emotions, and even your physical health.” Once she was ready, Jenna began working with a case manager who helped her explore her skills and interests at weekly meetings, discuss career options, eventually develop her resume, and identify a path back into the workforce.
Meanwhile, Jenna’s son was healing, too. Weekly play therapy sessions gave him a safe, engaging space to process the changes in his life. The toys and games disguised deeper work, learning to manage emotions, communicate feelings, and develop coping tools he could carry into everyday situations.
Transformation House is not an emergency shelter, but rather a “step two” program. For women in danger, the first step is a verified emergency shelter. Then, women can be referred to Transformation House when they are nearing the end of their shelter stay and still need support.
“HEALING IS A PROCESS; IT DOESN’T HAPPEN OVERNIGHT. FOR ME, IT TOOK SEVEN TRIES TO LEAVE.
DOMESTIC VIOLENCE DOESN’T DISCRIMINATE. IT AFFECTS ENTIRE FAMILIES.
TRANSFORMATION
HOUSE HELPED ME UNDERSTAND WHAT I FELT AND GAVE ME THE TOOLS TO REBUILD MY LIFE.”
For those ready for intensive work, the residential program offers up to two years of rent-free housing. In return, residents commit to working, attending school, or both, while making progress toward longterm self-sufficiency. The organization’s dual-generation approach ensures that children also receive therapeutic services, including play therapy, to process the trauma they’ve experienced.
Non-residential services are available to women at any stage, whether they are weighing the decision to leave, actively planning for safety, or navigating life after securing housing. Case managers and therapists guide clients through overwhelming logistical and emotional challenges that follow separation from an abuser.
The roots of Transformation House lie in the personal journey of its Executive Director, Lori Houck. She became aware of the challenges mothers face when there is abuse in the home after she became a foster parent in 2010. Through working with Texas Child Protective Services and local systems, she saw that while emergency shelters offered essential safety, they often weren’t enough for moms who truly needed time to rebuild their lives. Previously, Kendall County had no transitional housing program for survivors, especially one without restrictions such as age or number of children. So Houck brought a group of women together to create something new: a place that would give women not just refuge, but the time, resources, and support to achieve sustainable independence.
This integration of services is what makes Transformation House’s model so effective. Every client—whether living on-site or not—has a team: an adult therapist, a play therapist for their children, and a case manager, all coordinated through a licensed social worker. This “wraparound care” model means mental health needs, daily life challenges, and longterm goals are addressed simultaneously.
Jenna’s story shows why Transformation House’s approach works. Every practical piece—career planning, financial guidance, childcare, emotional support—connects to the others. Together, they create the foundation a woman needs to end cycles of abuse and step into independence. With the foundation she built through Transformation House’s, she launched a successful wedding planning business in San Antonio and Austin, employs a small team, and enjoys the flexibility to be present for her children. “I’m really proud of it,” she says. “I owe so much of that to Transformation House, because they’re the ones who gave me the courage to believe I could do it.”
Today, Jenna is not just out of an abusive situation; she’s thriving. “Healing is a process; it doesn’t happen overnight,” she says. “For me, it took seven tries to leave. Domestic violence doesn’t discriminate. It affects entire families. Transformation House helped me understand what I felt and gave me the tools to rebuild my life.”
transformation-house.org | 830-542-9166
info@transformation-house.org
With a wide range of merchant services, we offer solutions to fit every business size. Operate in-store, online, or on-the-go with payment preferences your customers will appreciate.
We’ll help you find the right point-of-purchase solution:
» Mobile card readers offer payments on-the-go
» Complete Point of Sale systems with inventory management
» Employee scheduling and advanced reporting
THE MINDFUL PATH TO EATING & LIVING WELL
Eating is emotional. These expert tips from two therapists can help you break unhealthy cycles and find peace in your relationship with food.
Food is more than fuel. It’s tied to our emotions, memories, and sense of self. But when stress, guilt, or unrealistic expectations creep in, that connection can become complicated. To shed light on building a healthier mindset around food, we asked two licensed therapists—Heidi Conlin, M.S., LPC, LMFT, Mental Health and Nutrition Clinical Specialist, and Sam Warren, LPC, at Genesis Counseling Center—to share their insights on mindful eating, body image, and creating a balanced, compassionate approach to nourishment. genesiscounselingcenter.com/texas-boerne | 830-967-7422
101 Woods of Boerne Blvd., Ste. 200
PHOTOGRAPHY BY PAULA VM
(Responses edited for length and clarity.)
WHAT ARE COMMON, UNHEALTHY WAYS PEOPLE RELATE TO FOOD?
Warren: There are several common ways. Emotional eating, where people use food to cope with emotions like stress, sadness, or boredom, rather than eating for physical hunger. Restrictive dieting involves severely limiting food intake, which can negatively impact health and well-being by creating nutrient deficiencies. I see controlling behaviors, whether that’s trying to use food as a means of self-control or as a means of controlling the behavior and emotions of others. Some use food as a reward or obsess over certain foods. Even binge eating can be an effort to control. Also, some people eat a lot of “junk food” that has few positive health benefits. Foods high in sugar or carbohydrates can result in excess, unproductive calories.
ARE THERE STRATEGIES YOU SUGGEST FOR COPING WITH STRESS IN A HEALTHIER WAY?
Conlin: Healthy coping tools can include physical things like movement, breathing exercises, getting enough sleep, drinking water, and even taking a shower. Also, mental activities like doing something creative, connecting with others, and focusing on God can be very helpful.
UNHEALTHY RELATIONSHIPS WITH FOOD CAN CORRELATE WITH UNHEALTHY PERSPECTIVES ON OUR BODIES OR OURSELVES. WHAT APPROACHES DO YOU RECOMMEND FOR WORKING THROUGH THESE TYPES OF ISSUES?
W: I encourage people to find knowledgeable and trusted friends, pastors, or professional caregivers who can help guide them to the changes they want to make. It’s important to make a commitment to the changes in your life that are needed and desired. This journey of personal change often becomes a spiritual discovery process. Make sure you have an advisor who can offer spiritual guidance as well.
“A HEALTHY RELATIONSHIP WITH FOOD INCLUDES THE ABILITY TO ENJOY FOOD AND FIND PLEASURE IN PLANNING AND PREPARING IT.”
—SAM WARREN, LPC
HOW CAN OUR RELATIONSHIP WITH FOOD AFFECT OUR RELATIONSHIPS WITH OTHER PEOPLE?
C: Living a healthier lifestyle—including incorporating a healthier relationship with food—helps us connect better with others. When we take better care of ourselves, we are better able to care for others in our lives.
ARE THERE ANY GENERAL STRATEGIES YOU RECOMMEND FOR CREATING AND MAINTAINING A HEALTHY RELATIONSHIP WITH FOOD?
W: I like to recommend four elements to any strategy:
1. Set “SMART” goals—specific, measurable, achievable, realistic, and time-bound.
2. Exercise grace and be kind to yourself. Changes need time to take hold.
3. Be bold. It takes bravery to let go of anxiety and the fear of change.
4. Find and utilize support. Identify a parent, friend, group, or counselor who can encourage and sustain you on the journey to healthy life changes.
DESCRIBE WHAT A HEALTHY RELATIONSHIP WITH FOOD LOOKS LIKE.
C: Eating with balance is most important, incorporating complex carbs, protein, and fruits and vegetables. There are times when eating dessert or foods that do not fit into this frame are fun to eat and enjoyable, and I believe it’s important to include them, too, in order to find a healthy balance.
W: It looks like balanced, mindful eating. It includes flexibility and holding a non-judgmental attitude toward ourselves and others. It involves emotional awareness, where we can recognize and utilize things other than food to address negative emotions. It also includes the ability to enjoy food and find pleasure in planning and preparing it. Finally, a healthy relationship with food involves making social connections by sharing with others.
Power of Print
Favorite Local Flavors
We teamed up with a pair of foodie influencers to round up the local food and drink hot spots that keep them coming back.
ARTICLE AND PHOTOGRAPHY BY ALAN WILLIAMS & SUSIE LAFREDO
It’s the largest and most active online food community in the Alamo City area, but San Antonio Restaurants began as just a hobby for Alan and Beverly Williams. This Facebook group has grown into a thriving community of more than 300,000 members sharing favorite dining spots, photos, and reviews. Several years ago, Alan teamed up with local marketing entrepreneur Susie LaFredo and her husband, Jim, to keep the group vibrant, supportive, and fun for both diners and restaurants. Today, Williams and LaFredo host the “Flavors of Texas” podcast, publish a magazine, and run a marketing business that connects food lovers while helping local restaurants shine. We asked them to share some of their favorite local eateries, so get ready to save some bookmarks and dig in!
sa-restaurants.com | theflavorsoftexas.com
Black Board Bar B Q
blackboardbarbq.com | 1123 Sisterdale Rd., Sisterdale
Black Board Bar B Q is a delicious gem run by culinary arts-trained chef and pitmaster Joe Rodriguez and hospitality expert Melissa Garza. Their craft BBQ is a must-try, featuring perfectly smoked brisket, burnt ends, house-made sausage, and quail lollipops. The made-from-scratch sides and desserts are equally impressive. Located just up the road, Black Board offers a comfortable, family-friendly atmosphere that makes it a favorite from the first bite, so don't miss out on this exceptional Texas BBQ experience. We’ll see you there!
Our Highlight: Make sure to get the truffle fries. They’re fried in beef tallow and are worth the trip all by themselves.
Las Guitarras Cocina Mexicana
lasguitarrascocinamexicana.com | 911 S. Main St.
When I first met Fernando Santafe, he was known as an accomplished guitarist whose music lit up every room. So when I heard he was opening a Mexican restaurant, I’ll admit—I was skeptical. What did a musician know about running a restaurant? Turns out, plenty. At Las Guitarras, Fernando shares the flavors of his life journey: authentic dishes from his birthplace in interior Mexico, bold flavors from 15 years in New Mexico, and, of course, Tex-Mex favorites from his time here in the Lone Star State. With delicious food, great drinks, and a lively atmosphere, this spot is a must. And don’t forget to say hello to Fernando!
Our Highlight: Every Sunday, Las Guitarras goes all-out for an incredible buffet featuring breakfast and lunch items. It's all-you-can-eat, so come hungry, but save room for dessert.
PoPo Family Restaurant
poporestaurant.co | 829 FM 289
Just six miles north of downtown Boerne sits a Hill Country treasure that has been serving up comfort food for nearly a century. Since 1929, PoPo Family Restaurant in Welfare has welcomed generations of diners with a menu featuring classics, including golden-fried chicken and hearty chicken-fried steak, as well as fresh seafood. There’s even a full bar to round out the experience. While you wait, take time to wander the dining room and admire the more than 2,000 commemorative plates lining the walls. With its Texas countryside charm, PoPo feels like stepping back in time to a simpler era when meals meant community.
Our Highlight: In addition to all the great food, PoPo is now making beautiful, whole cakes to enjoy there or to take home. They’re all scratch-made and delicious, so call the restaurant for orders.
The Creek
thecreekrestaurant.com | 119 Staffel St.
The Creek is a delightful culinary gem owned by the talented Chef Jean Tardif. (Learn more in “Hill Country à la Française,” p. 80) Known for its commitment to quality, the menu features dishes made with the freshest ingredients, all prepared in-house. The budget-friendly lunch menu includes favorites like “The Famous Creek Burger” (which is huge), steak-frites, chicken diavolo, and weekly specials. The dinner menu offers a more elegant dining experience while maintaining a cozy and charming atmosphere overlooking the Cibolo Creek. Don’t miss out on their craft cocktails and house-made desserts—they’re a must-try.
Our Highlight: The restaurant now offers a very popular Sunday brunch featuring prime rib, chicken and waffles, made-to-order crepes and omelets, and much more. Don’t miss it!
The Lion & Rose
thelionandrose.com | 23330 I-10 W, San Antonio
The Lion & Rose first opened in 2001, quickly becoming one of San Antonio’s favorite British-style pubs with multiple locations around the city. Like many restaurants, it closed its doors during the COVID-19 pandemic in 2021. But now it’s back, bigger and bolder than ever. The striking new location along I-10 near the Dominion offers something for everyone: outdoor patios, cozy corners with a fireplace, a massive bar showing sports on the “telly,” and space for live music. True to pub tradition, the menu is stacked with classics like fish and chips, cottage pie, and Scotch eggs—comfort food for every crown-worthy craving.
Our Highlight: Now that (American) football season is here, remember the Lion & Rose has a great bar with more than 15 screens showing all the great games. Follow them on social media to see the schedule.
Vino Grotta Wine Bar
vinogrotta.com | 19338 Babcock Rd., Ste. 209, San Antonio
Vino Grotta is a hidden gem where the name “grotta” fittingly means “cave.” This enchanting Hill Country-inspired wine cave offers a cozy atmosphere perfect for bringing the community together. They boast a diverse selection of wines—sample several with a wine flight—as well as beer and non-alcoholic options. The food is not to be missed either, with house-made meatballs from a family recipe and gooey grilled cheese among the favorites. Vino Grotta also features an amazing happy hour, live music, and trivia nights on the weekends, making it a must-visit spot for both locals and visitors alike.
Our Highlight: Although it's a wine bar, the food is truly exceptional. Be sure to save room for the delicious flatbreads, charcuterie boards, and small plates. There’s truly something for everyone!
THE LIFE
SPICE OF
These local brands will help you punch up the flavor—and they have recipes to prove it.
Is there such a thing as too much flavor? Maybe. But if you’re a fan of bold and intense meals, you’re in the right place. These companies are ready to deliver all that herbyspicy goodness.
LuBelz Rubs (instagram.com/lubelzrubs) has been helping people enjoy healthier, easier, and more flavorful food since 2022. The rubs Lulu makes are designed to work with meats, seafood, veggies, and even cheeses, all without fillers. That way, the herbs and spices can transform ordinary food into restaurant-quality, and turn cooks into chefs.
Meanwhile, Le Sauce & Co. (lesaucecompany.com) has made it its mission to provide gourmet gravies and pasta sauces that elevate simple meals into tasty, remarkable experiences. Since 2019, Kyle and Lori have seen themselves as “enablers of deliciousness,” making joy accessible in a matter of minutes through a delightful, gourmet meal experience.
Now… on to the recipes!
COFFEE SPICE BABY BACK RIBS:
INGREDIENTS:
• 1 rack baby back ribs
• 6-8 tablespoons of LuBelz Coffee Spice Rub
• Your favorite BBQ sauce
DIRECTIONS:
1. Preheat the oven to 275º.
2. Prepare the ribs by removing the silver skin from the back of the rack.
3. Coat the ribs liberally on both sides with the spice rub, and then wrap them in foil.
4. Bake for 2 hours and 15 minutes.
5. After that time, remove the ribs from the oven and unwrap them from the foil.
6. Brush the top of the ribs with BBQ sauce, then broil until it begins to caramelize.
7. Remove the ribs from the oven and let them rest for 10 minutes.
8. Cut the ribs, serve, and savor the flavor!
SIMPLE WEEKNIGHT
TOMATO BASIL & SHRIMP PASTA:
INGREDIENTS:
• 6 ounces of your favorite fresh or dry pasta
• 1 pouch Le Sauce & Co. Tomato Basil gourmet pasta sauce
• 8 ounces frozen shrimp
• Pinch of salt and pepper
• 1 tablespoon extra virgin olive oil
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving
DIRECTIONS:
1. Defrost frozen shrimp in a bowl of water.
2. Bring a large pot of salted water to a gentle boil.
3. Add the pasta to the boiling water and let it cook for 5-10 minutes.
4. Season the shrimp with a pinch of salt and pepper.
5. Heat oil in a saucepan on medium heat. Then add shrimp, cooking for 2 minutes on each side.
6. Pour the tomato basil pasta sauce over the shrimp.
7. Gently add the cooked pasta to the skillet, tossing it in the tomato basil sauce until it is well-coated.
8. Plate the pasta and shrimp. Garnish with fresh basil leaves and grated Parmesan cheese as desired.
Buon appetito!
In Vino Frio
In this wine, there is family history and a distinctive Hill Country terroir shaped by the river running through it.
ARTICLE BY REY LOPEZ | PHOTOGRAPHY BY JOSHUA ALDAMA
Take a drive through the limestone hills of Leakey, where the Frio River winds through oak-studded valleys and sunlight glints off the water, and you’ll find a place that feels both timeless and unexpected. Frio Canyon Vineyard is the kind of place you stumble upon and can't believe isn't more widely known—an estate-only winery in a quiet, tucked-away corner of the Hill Country producing wines that stand shoulder-to-shoulder with some of the best.
For Managing Director Kim Leach, the story starts generations ago. Her husband's grandparents, along with a handful of friends, bought riverfront land decades ago. The small family cabins they built quickly became summer anchors. "We've been coming here for generations," Leach says. "One day, my father-in-law, who's very entrepreneurial, was sitting in the river with friends. They looked around and thought, 'This reminds us of the wine country we've visited. What if we tried it here?’"
That "what if" became an experiment in planting a few acres of Syrah with no guarantee of success. If it failed, they'd plow it under and never speak of it again. But the vines thrived, producing award-winning fruit within two years. Today, that lark has matured into a serious vineyard producing multiple varietals, including Tempranillo, Merlot, Mourvèdre, Grenache, and their first-ever white—a Chenin Blanc—planted this year.
From the beginning, the focus has been on quality over quantity. Frio Canyon's location features soil composed of hard limestone with a steady flow of air and excellent drainage.
These conditions can challenge new vines, but the outcome is exceptionally complex grapes. "It's a unique site," Leach says. "Not every part of Texas can do what we do here."
Enter winemaker Lood Kotzé, originally from South Africa's Stellenbosch region, where vineyards are part of the cultural fabric. With family ties to agriculture and winemaking, he's worked in both the Texas High Plains and Hill Country before joining Frio Canyon full-time. "I'm very vineyard-focused," he says. "The wine needs to speak of where it's grown. My approach is about making something varietally true, balanced, vibrant, and unique to this place."
Texas winemaking isn't without its hurdles. Summer heat is only part of the challenge here; hail, surprise rainstorms, and thick humidity can make life tough for the vines. "Every vintage here teaches you something new," Kotzé shares. "You have to stay open-minded and adapt. The goal is to make a wine that can stand alongside the best, not just the best in Texas."
One varietal in particular has captured the hearts of many: Tempranillo. "It's the one people try and then they're hooked," he says. "It's not about making a good Texas wine—it's about making a good wine, period."
Harvesting at Frio Canyon typically occurs at night, when cooler temperatures help regulate sugar levels. Grapes are hand-picked, triple-sorted, and processed within hours of harvest. "We used to have to haul our fruit eight hours away to a custom crush facility," Leach recalls. "Now, with our winery and cave on-site, we control the whole process."
That cave—a rare feature in Texas winemaking—is both practical and atmospheric, offering natural temperature control for barrel aging. "It's pitch black inside," Leach says with a laugh. "Almost eerily so. I don't like going in alone, but it's an incredible space to store and age wine."
“I hope people leave with a deeper appreciation of the Frio Canyon. We want to showcase this land so people see its beauty and want to conserve it.”
—Kim Leach
While not certified organic, Frio Canyon follows a minimal-intervention philosophy. They use the gentlest sprays possible, irrigate only when needed, and prioritize decisions that protect both the wine and the people who drink it. "We make wine we want to drink with our families," Leach says. "That guides everything."
Frio Canyon is proudly scrappy. Without a distributor, they hand-deliver cases to select H-E-B locations, including in Boerne and Leon Springs. They've won "Best of Texas" honors at the San Antonio Rodeo Wine Competition, including “Best Texas Rosé” and “Best Texas Winery.” And they're not afraid to put their wines up against any competition, blind tastings included.
Still, this isn't Fredericksburg. They're the only winery in Real County and 75 minutes from their nearest peer. That isolation makes them fiercely independent but also deeply tied to their land. Every grape they crush is grown on their property, and every bottle tells that story.
Currently, tastings take place in their downtown Leakey space, a charming renovation that pays homage to an old soda fountain. The sessions are intimate, led by Leach, Kotzé, or vineyard manager Sara Shook. "You're talking to the people who grow the grapes or make the wine," Leach emphasizes. "It's not a script. It's personal stories and conversations."
Plans are underway to open the wine cave for limited tours, possibly once a month. Visitors would see the production space, sample from barrels, and experience the vineyard's "birth-to-bottle" process firsthand, a truly immersive experience of the Frio Canyon story.
The vineyard's wine club release is set for just before Thanksgiving, featuring their new, highly anticipated Grenache-Syrah-Mourvedre blend, with a label designed by acclaimed Western artist Jon Flaming. "It's a beautiful wine with a beautiful story," says Leach. "I think it could be our next fan favorite."
For Kotzé, the goal is simple: "Every year, the aim is to make a better wine. That's the beauty of this work—there's always more to learn, and there's always another vintage."
In Leakey, where the river runs clear and the hills hold the heat of the day, Frio Canyon Vineyard is quietly proving that world-class wine can be made in Texas. All it takes is the right land, the right people, and a commitment to letting the grapes speak for themselves—a story best told with a glass in hand, good company nearby, and the canyon breeze on your face.
"I hope people leave with a deeper appreciation of the Frio Canyon,” Leach opines. “We want to showcase this land so people see its beauty and want to conserve it. If we've done that—whether they realize it consciously or just feel it—we've done our job."
friocanyonvineyard.com | 830-890-0840
2344 Ranch Rd. 337 E, Leakey
“It’s not about making a good Texas wine—it’s about making a good wine, period.”
—Lood Kotzé
Dr. Marilyn Campbell
Drs. Rudy + Ashley Bersani
Drs. Guwoin + Annalissa Ingram
SAVORING THE CRAFT
Mae Dunne’s
transforms coffee into an experience with six artisanal brewing methods.
ARTICLE BY TARYN TIPTON
PHOTOGRAPHY BY JESSI EDISON
Mae Dunne is a brunch destination designed to create a sense of home. Inspired by family cooking traditions, local ingredients, and the simple joy of gathering around the table, the restaurant is named for the founders’ great-greatgrandmother, a woman whose life reflected a love for both American and Mexican culture, for nature, and for the small,
master barista
With six unique brewing methods on the menu, Mae Dunne is making coffee as memorable as their meals.
beautiful routines that make life meaningful. At Mae Dunne, dining isn’t just a meal; it’s an experience built on connection.
But while brunch may be the main attraction, there’s another ritual Mae Dunne is elevating: coffee. Not the burnt bitterness you grab at a gas station or the plastic pod you pop into the Keurig, but coffee that is as carefully considered as the food on the plate. And with six unique brewing methods on the menu, Mae Dunne is making coffee as memorable as their meals.
Carlos Priego is the barista whose expertise shapes every pour. With his shaved head, beard, and tattoos, Priego might seem imposing, but once he starts talking about coffee, it’s clear he embodies the hospitable spirit of Mae Dunne. Originally from Mexico, Priego is certified by the Specialty Coffee
Association (SCA) and has worked with Mae Dunne’s ownership group for more than ten years on projects ranging from coffee shops to airport lounges.
Priego explains that coffee falls into two categories: commercial and specialty. Only about 8% of the world’s coffee qualifies as specialty, measured by strict standards set by the SCA. These beans must score at least 80 out of 100 with no defects, ensuring they represent the highest level of quality.
While Mae Dunne sources beans from all over the globe, they only serve specialty coffee. Priego says, “We work hand in hand with the producers, so that we control the quality of our coffee beans, and we can offer our clients the best coffee in the world.”
That commitment to excellence is evident in the details of the six brewing methods Priego and his team employ.
ESPRESSO: THE FOUNDATION OF COFFEE
Every great coffee program starts with espresso. “Espresso is the key to all coffee drinks,” Priego explains. From lattes to cappuccinos, every cup begins with carefully selected beans and precise calibration of the grinders and machines. At Mae Dunne, the team follows the strict guidelines of the SCA to ensure that every shot is consistent and full of flavor.
POUR-OVER: CLEAN AND BALANCED
For those who prefer a straightforward black coffee, the pour-over process—specifically, the Hario V60—is a favorite. Using a cone-shaped dripper and a thin paper filter, this method creates a cup with a delicate balance of sweetness and acidity. “It gives us a very clean black coffee drink,” says Priego.
CHEMEX: SMOOTH AND ELEGANT
Priego’s personal favorite method of preparation is the Chemex. With its hourglass-shaped glass vessel and thick paper filter, the Chemex produces a cup that’s smooth and almost tea-like. “It allows us to enjoy all the different flavors and notes from the coffee,” Priego says. It’s perfect for appreciating the complexity of the beans.
FRENCH PRESS: CLASSIC AND BOLD
Of course, not everyone wants subtlety. The French press, one of the world’s most iconic brewing methods, delivers a bold and full-bodied cup. Using a metal filter instead of paper, this method leaves some fine coffee particles in the cup, resulting in a drink with richness and texture. “It’s very powerful and has a lot of intensity in its flavor,” Priego notes.
It’s an invitation to slow down and to savor. It’s a reminder that while you could grab something quick and forgettable, there’s something profoundly special about coffee made with care and shared across the table.
JAPANESE SIPHON: COFFEE AS THEATER
For a bit of spectacle, nothing compares to the Japanese siphon. “It’s a very special method because it provides a sort of show for the client,” Priego says. Part science experiment, part performance art, the siphon uses heat and vacuum pressure to brew coffee. A flame heats water in the lower chamber, which rises to mix with the grounds above before filtering back down. The result is a clean, sweet cup with low acidity.
COLD TOWER: TIME-INTENSIVE AND CAFFEINATED
Finally, there’s the cold tower, which slowly drips ice water through coarsely ground beans over the course of 12 to 13 hours. The result is a cold brew that is smooth, sweet, and highly
caffeinated. “Since it's a very slow process, what you're getting is a very caffeine-intensive black coffee at the end,” Priego explains. For those hot Texas afternoons, this slow-crafted brew hits just right.
From bold French press to delicate Chemex, the diversity of brewing methods at Mae Dunne reflects the restaurant’s larger philosophy: hospitality, community, and attention to detail. Each cup of coffee represents not just technical precision, but also an invitation to slow down and savor the moment. It’s a reminder that while you could grab something quick and forgettable, there’s something profoundly special about coffee made with care and shared across the table. maedunne.com |
|
San Antonio
“Mikeandhisteamdidanamazingjob!Itisveryrarethatyoufindsomeonewhohasthevision,knowledge, andskillsinpoolbuildingandlandscaping.Mikewasabletodesignandcreatedifferentspacesinourbackyard,that allowsformaximumentertaining.Hetookwhatwewantedinourimagination,andtranslateditintoreallife. Histeamwasalwaysontime,courteous,andtookgreatprideintheirwork.Theyaretruecraftsmen!“ – CrisValladaresandDeeDeatherage
HILL COUNTRY à la Française
CHEF TARDIF SERVES A DINING EXPERIENCE INFUSED WITH FRENCH SPIRIT AND TEXAS HEART.
ARTICLE BY CONNOR MULLINS | PHOTOGRAPHY BY PAULA VM
Using his exquisite imagination seasoned with passion and creativity, Chef Jean Tardif has set himself apart in the Hill Country fine dining scene. The vibe inside his kitchens at Tardif’s American Brasserie near The Dominion and The Creek in downtown Boerne is bright and fresh. Tardif rarely follows written recipes; instead, he relies on inspired improvisation. “I'm a hard worker, but I'm really passionate about food,” Tardif says. “My crew has to be right next to me when I’m improvising a dish. They write the recipe because I get inspired in the moment. That’s how I do it.”
Tardif’s creativity was shaped by his upbringing in Mexico City. His father, French, and his mother, of Cuban and Mexican descent, introduced him to a rich variety of cuisines. His palate was carefully formed at home, inspiring the chef he would later become. “My family is very mixed culturally,” Tardif says. “I grew up surrounded by people from all over the world at my French school in Mexico City.”
His true spark for cooking emerged at the age of seven, while on vacation in Los Angeles. His grandfather cooked with him for the family, and the excitement coursing through him was unforgettable. “It was very satisfying for me,” Tardif says. “Now, my favorite thing to cook is fish. Perfecting it is a challenge because every type requires a different technique.”
Though his father worked as a hairdresser and owned a salon, Tardif soon realized his passion lay in a different expression of beauty. After working alongside his father for eight years, a Spanish friend who was also a chef convinced Tardif to try culinary school. “That’s when I quit and went to France,” Tardif says. “Hairdressing was boring to me. It’s hard to work every day when you don’t love what you do. I always loved cooking.”
Thus began his journey at Le Cordon Bleu, one of the top culinary institutions in the world. He started at the Mexico City school, but transferred to their Paris campus after a few months. Tardif quickly learned that it takes more than good food to become a master chef. “In Mexico, I finished my first semester at the top of the class,” Tardif says. “But in Paris, my first dish was delicious, yet I got a zero because my station was dirty. That discipline—the cleanliness, precision, hard work—has stayed with me ever since.”
“My crew has to be right next to me when I’m improvising a dish. They write the recipe because I get inspired in the moment. That’s how I do it.”
After he graduated, Tardif returned to Mexico City to open his own restaurant, La Taberna del Chanclas. His restaurant was a major success, but when the COVID-19 pandemic hit, he and his family moved to San Antonio. Here, he saw an opportunity to bring a unique style of French cuisine to the region.
“It's really different from Mexico City,” Tardif says. “I made a lot of mistakes when I came here.” However, as he has learned, he has also had success. He opened Tardif’s American Brasserie in October 2021 and acquired The Creek in October 2024. Outside the kitchen, Tardif is a devoted father to three children—Maria, Sophia, and Sebastian. “My family is really happy here,” Tardif says. “Life is easier for them than in Mexico.” Maria is studying in Paris, Sophia plays competitive volleyball, and Sebastian enjoys Little League baseball. When not cooking, Tardif spends time golfing or hiking with them.
Looking ahead, Tardif’s main goal for his restaurants is to meld Texas flair with his love for French cuisine. His restaurants are oneof-a-kind in the state with a blend of cultural cuisines, and his years of experience and practice have allowed him to flourish. Still, he knows he couldn’t do any of it alone. “Supporting locals right now is really important for all of us,” Tardif says. “The restaurant industry is tough, but support from the community means the world.”
tardifs.com | 210-541-4130 23110 I-10 W, San Antonio
thecreekrestaurant.com | 830-816-2005
119 Staffel St., Boerne
Texas Hill Country's Premier Transportation Experience
With spotless vehicles, professional service, and amenities like home theater surround sound, dual TV screens, karaoke, & Wi-Fi*, we don't just get you there, we make the journey part of the experience! Scan to learn more or request a quote
| (210) 317-7373 *applies to certain vehicles
The Pearl Antler is a lot of glamour, some sparkle, a little sass, well maybe a lot of sass, totally outrageous, a spoonful of sophistication, always patriotic, a sprinkle of hippie and of course a dash of darlin’...
Cutest boutique in Boerne! We carry a darling selection of women’s clothing, size inclusive, and kids’ clothing! We have a curated collection of costume and genuine gemstone and sterling jewelry, as well as an endless selection of gifts and must have kick-knacks.
Form, Function & Flavor
A Mid-Century Scullery Designed With Purposeful Charm and Modern Life In Mind
From kitchens to dining rooms to outdoor living spaces, so much of it revolves around the time we enjoy food with family and friends. But one food-related space often gets overlooked: the pantry. Come along as CROSS shows off a beautiful scullery and prep-pantry design-build that’s a vibrant mid-century space crafted with both functionality and family life in mind.
What began as an overwhelming DIY evolved into a seamless, high-performing space through the thoughtful collaboration with CROSS’ design-build teams. Our designers carefully considered every detail, from layout to finishes, to maximize beauty and utility.
The reimagined layout expanded the former utility room into a full working back pantry, creating intentional flow between prep, storage, and laundry zones. A standout tile accent wall from Mod Walls and durable TileBar flooring bring texture and energy, while bold cabinet colors like “House Plant” by Sherwin-Williams, paired with accents in “Marigold,” “Thermal Spring,” “EbbTide,” and “Raucous Orange,” reflect a playful mid-century palette.
To make the most of a narrow footprint, a custom pullout table was designed to provide additional countertop space, perfect for prep or serving, since a full island wasn’t possible. The space also features a built-in workstation designed for kids to do homework, create, or simply connect, which is proof that smart design can be both functional and personal.
CROSS’ build team brought the vision to life with precision and craftsmanship. Every shelf, panel, and piece of hardware was installed with long-term durability and high-end finish in mind. Warmth was added through the Minwax “HoneyMeade” stain, which beautifully anchors the cabinetry’s bold hues.
Even the laundry area—once hidden and underused—was reimagined as a fully integrated part of the design, complete with the same level of detail and intentionality. A Putnam rolling ladder adds charm and functionality, offering easy access to upper cabinets.
Together, smart storage, playful color, and layered textures make this scullery, laundry, and workstation shine.
Smart storage, playful color, and layered textures make this scullery, laundry, and workstation shine. “
Dining, REDEFINED
When it comes to entertaining, few occasions feel as exciting and luxurious as bringing a gourmet private chef to your home or event. Beyond crafting memorable menus, private chefs transform dining into an intimate and tailored experience, whether it’s a cozy dinner party, a milestone celebration, or an elegant catered affair. The benefits extend well beyond convenience: it’s an invitation to savor every bite with the knowledge that your meal has been carefully crafted just for you.
In the Hill Country, two names stand out. Martini & Company, led by Chef Raffaele Martini, is known for blending classic technique with contemporary flair, creating dishes that are as striking as they are flavorful. Chef Junction, founded by Chef Juan Cardona, celebrates bold, global flavors while offering a polished and approachable style of service.
Come along as we share a signature recipe from each—Cardona’s “Blazing Miso Cocktail Shrimp” and Martini’s “Saltimbocca”—so you can bring their culinary artistry home.
DISCOVER HOW TWO HILL COUNTRY CHEFS TRANSFORM MEALS INTO MEMORABLE EVENTS WITH ARTISTRY AND HEART.
Blazing Miso Cocktail Shrimp
(Serves 6)
INGREDIENTS
Miso cocktail sauce:
• ½ cup mayonnaise
• 5 tablespoons sweet chili sauce
• 3 tablespoons organic ketchup
• ¼ teaspoon smoked paprika
• ⅛ teaspoon chili powder
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 teaspoon safflower oil
• ⅛ teaspoon sesame oil (optional)
• 1 teaspoon rice wine vinegar
• 1-2 tablespoons miso sauce (as desired)
• 2 ounces vermicelli pasta
Shrimp:
• 12 jumbo/colossal cocktail shrimp
• Szechuan pepper seasoning (to taste)
• Nori furikake seasoning (to taste)
• Salt and pepper (to taste)
• 12 fresh cilantro leaves for garnish
• Microgreens for garnish
DIRECTIONS
1. To make the sauce, mix all the ingredients in a large mixing bowl until you have a smooth, creamy consistency. Refrigerate until ready for serving.
2. Shell and devein shrimp, but leave the tail attached.
3. Poach shrimp by bringing a large pot of salted water to a boil, and cooking the shrimp for 4-6 minutes. Let cool.
4. Cook pasta according to package directions.
5. When ready to assemble, season shrimp to taste with salt and pepper, Szechuan pepper seasoning, and nori furikake seasoning.
6. Fill hors d’oeuvres cups halfway with cocktail sauce and pasta.
7. Place two seasoned shrimp on opposite corners of the cup with the tail ends facing out and down. Garnish each shrimp with a cilantro leaf.
8. Top each cup with microgreens and a small hors d’oeuvres spoon and serve.
Chef Junction is a multi-disciplinary culinary company designed to connect our community with flavors from the world. Founded and directed by award-winning Chef Juan Cardona, he and his team celebrate dining as a communal experience, striving to make every meal a memorable one. By collaborating with established and emerging chefs, Cardona raises awareness of and appreciation for gastronomic artists from the region and around the world. You’ll taste and feel their love for service, quality, and creativity in every bite.
Saltimbocca
(Serves 2)
INGREDIENTS
Scallopini:
• ½ pound veal scallopini
• 6 small slices of prosciutto
• 12 sage leaves
• Salt and pepper
• 2 tablespoons unsalted butter
• ½ cup white wine
Salad:
• 3 ounces baby arugula
• ½ lemon, juiced and zested
• Salt and pepper
• Extra virgin olive oil
DIRECTIONS
1. To make the salad, combine ingredients in a bowl and toss to coat evenly.
2. Flatten veal scallopini and slice to form 6 even pieces.
3. Layer veal with prosciutto and sage leaves.
4. Roll up slices and secure each roll with a toothpick. Season with cracked black pepper.
5. Place the rolls into a heated skillet with melted butter. Allow both sides to brown.
6. Add the white wine, lower the heat to medium-low, and cover.
7. Flip rolls after 5 minutes per side.
8. When the wine has reduced to a sauce, it's time to eat!
Martini & Company offers immersive Italian culinary experiences in the Texas Hill Country. Led by Raffaele and Dahlia Martini, their services include four-course wine pairing dinners, hands-on pasta-making classes, “Pizzeria Al Fresco” events, wine education, and artisanal bread delivery. They also provide food and wine consulting and can even curate your next unforgettable culinary tour in Tuscany. Whether hosting a private dinner, planning a team-building event, or dreaming of Italy, Martini & Company blends Tuscan tradition with heartfelt hospitality.
830.816.9633 | BRETT@HC-BE.COM BRETT POLVADO owner
At TNT Services Co., ranch restoration isn’t just about moving dirt it’s about restoring life to the land. We transform overgrazed, eroded, or inaccessible properties into thriving, functional, and beautiful ecosystems tailored to each landowner ’s vision. With decades of hands-on experience and a commitment to trust, longevity, and sustainability, we deliver results that last for generations. Whether you’re looking to increase land value, improve wildlife habitat, or preserve your family’s legacy, we’re your partner in purposeful land stewardship.
TNTServicesCo.com 830-955-1857
Frohes Oktoberfest!
Take a drive to celebrate the fall and our region’s heritage at these German festivals in the Hill Country.
If you think Oktoberfest is just about beer steins and lederhosen, think again. Here in the Hill Country, German heritage runs deep, so the celebration is as much about culture, music, and food as it is about prost and polka. From the historic neighborhoods of San Antonio and the rolling hills around Fredericksburg to the fabled halls of New Braunfels and Spring Branch, Oktoberfest in these parts is a full-on cultural feast. Families, friends, and visitors of all ages gather to dance to lively tunes, sing centuries-old choruses, and savor everything from bratwurst to Texas-style BBQ with a German twist.
Our area’s German roots run deep. Back in the mid1800s, Old World settlers brought their musical, linguistic, and culinary traditions with them. They established halls, choirs, and festivals that are central to community life today. Over the years, these customs have melded with local flair as these celebrations evolved: think accordion-filled concerts, artisanal markets, stein-hoisting contests, and even country-western dances alongside traditional polkas.
So if you want to sample craft beers, cheer at a 5K, or browse handmade lederhosen, Oktoberfest in the Hill Country is ready for you. These parties are places where history, music, and flavor collide. So dust off your dancing boots, your taste for liverwurst, and your thirst for adventure, because in this corner of Texas, Oktoberfest is a tradition worth raising a stein to.
ARTICLE BY DANIEL GERTSON
Oktoberfest Fredericksburg
From the historic neighborhoods of San
Antonio
and the rolling hills
around Fredericksburg
to
the
fabled halls of New
Braunfels
and Spring Branch, Oktoberfest in these parts is a full-on cultural feast.
Pack your appetite and dancing shoes— Oktoberfest in Fredericksburg is calling! Feast on German classics and local favorites, sip Texas craft beers or German wines, and sway to nonstop polka across five stages. Enter the Rotary Kraut Run, hoist a stein, or shop artisan treasures (maybe even a dirndl!). Since 1981, this festival has celebrated food, music, and fun while raising funds for local arts. O’zapft is !
October 3-5 | Fredericksburg oktoberfestinfbg.com
For the most authentic Oktoberfest in San Antonio, head to Beethoven Männerchor Halle und Garten, where German songs have filled the air since 1867! Raise a stein at the keg tapping, sway to the Beethoven Concert and German Bands, join in sing-alongs with the Männerchor and Damenchor, and feast on brats and beer. Celebrate over two festive weekends with music, dancing, and centuries-old tradition.
3-4, 10-11 | San Antonio beethovensanantonio.com
Step back in time at Anhalt Hall’s 150th annual Oktoberfest, set in one of Texas’ oldest German settlements. Savor a hearty German meal, polka the afternoon away, and kick up your boots at a country-western dance in the evening. Hosted by the historic Germania Farmer Verein, founded in 1875, admission is free for this beloved tradition that brings food, music, and community spirit to Spring Branch every October.
19 | Spring Branch
Servus, Wurstfest, the “best ten days in sausage history!” We know it’s not in October, but we had to include one of the biggest fests around. New Braunfels comes alive with Alpine entertainment, polka dancing, carnival rides, and plenty of brats and beer along the Comal River, along with thousands of your closest friends. Wurstfest is where German tradition meets Texas-sized fun.
Oktoberfest in Munich
EVERYTHING WITHIN REACH
CUSTOM PULL-OUT SHELVES DESIGNED EXCLUSIVELY FOR YOUR EXISTING STORAGE SPACES.
Since 2000, ShelfGenie® has turned our clients’ frustration with their homes into blissful happiness. We transform every room’s trouble areas into organized, accessible, usable spaces.
OCTOBER 2ND
Sovereignty Ranch
Harvest Festival
165 Wyatt Ranch Rd. E., Bandera | 11:00 AM
Bring the whole family to Sovereignty Ranch! The harvest festival and pumpkin patch will run from October 2nd to November 2nd. There will be barrel rides, a corn maze, crafts, and more. The event is free to attend, and activity wristbands are available for $15. Food is also available at the on-site farm-to-table restaurant. Visit sovereigntyranch.com for more information.
OCTOBER 4TH
Boerne
Book Festival
451 N. Main St. | 10:00 AM
Book lovers unite! Join in the fun with friends and family at a festival that focuses on Texas and its rich history. Some highlights this year will include bestselling author Bryan Burrough and his new book, an interview with bestselling author Stephen Harrigan, and vendor tents. For more details, follow Boerne Book Festival on Facebook, or go to boernebookfest.com
OCTOBER 4TH
Family Camp Out
1 City Lake Rd. | 10:00 AM
Don’t miss your one chance all year to camp out under the stars at Boerne City Lake. It’s sure to be an unforgettable—and free!—overnight camping experience. You must register online at boerneparks.com. For more information, visit the website or follow Boerne Parks and Recreation on Facebook.
IV THERAPY
Designed to help you detox, heal and regenerate while maximizing hydration and getting nutrients to the body with minimal waste.
Nutritional, Nad+, Ozone, Exosomes, High Dose Vitamin C With Magnesium, Herrmann 10/20 Pass Ozone, Methylene Blue Procaine, Nutrition (Myers +)
NOW OFFERING NEOGEN PLASMA
Experience the future of skin rejuvenation with NeoGen Plasma—a cutting-edge, noninvasive treatment that tightens skin, smooths wrinkles, reduces pigmentation, and restores youthful elasticity without toxins, lasers, or needles. Powered by nitrogen plasma technology, NeoGen stimulates your skin’s natural collagen and elastin production from the inside out.
Whether you want subtle tightening with no downtime or dramatic lifting with deeper treatments, NeoGen delivers.
Safe. Effective. Regenerative. Your skin is ready—are you?
ONE ON ONE HEALTH PLANNING
Consult with Kimberly in person to support long-term health, address chronic illness and improve well-being. We focus on practical guidance for lifestyle, nutrition and choices that impact your longevity. Gain insight into your overall wellness and learn how we can work together to address chronic disease and toxicity
BIO-IDENTICAL HORMONE REPLACEMENT THERAPY & PEPTIDES
Ensure your body has the raw nutrients it needs to heal & repair with hormone therapy. Peptides can work to support weight management, gut health, improve immune function and everyday performance.
Ashley Evans, PA-C specializes in integrative dermatology, blending functional and allopathic approaches to uncover root causes behind chronic skin conditions. With years of experience in medical and cosmetic dermatology she creates personalized, non-toxic treatment plans that go deeper than surface-level care. Her approach is grounded in compassion, deep listening and her own personal healing experiences in functional medicine. She is here to help you feel confident in your skin - inside and out.
It’s More Than A Concert!
Each year, locals and visitors gather to enjoy live music and community fun at The Cibolo Nature Center—a tradition that began with songs and stories back in 2000. Join us for six nights of music, yard games, food trucks, Texas Chill Country Ice Cream, and Cibolo Creek Brewing Co. beer. Bring your chair or blanket, pack a cooler, and come make new memories at The Cibolo.
The Lineup:
May 10: Night Cap
June 14: Andy Davis
July 12: David Ramirez
August 9: Micah Edwards
September 6: Texas String Assembly
October 18: Katie Shore
6 pm Doors Open 7 pm Music Starts Kids 11 & Under Free Tickets $15 cibolo.org/moondance
CONTINUED
OCTOBER 4TH
Book Page
Pumpkin Workshop
206 W. Highland Dr. | 6:00 PM
Join Downtown DIY for a cozy, crafty evening! Transform old and new books into charming pumpkin shelf sitters, perfect for adding a touch of fall to your home decor. No prior experience is needed; just come ready to craft and have fun. Tickets are $39.95 per person, and yo can find more information on the Downton DIY Facebook page.
OCTOBER 11TH
Boerne Fall Market Days
Main Plaza | 10:00 AM
Join local vendors in the heart of the historical district on Main Plaza. This lively artisan market features jewelry, plants, art, antiques, and crafts. Fall Market Days will be accompanied by live music and food, so you can spend the day browsing the market and visiting downtown for a unique Hill Country experience. Visit eventsoffmain.com for more information.
OCTOBER 11TH
Singing Water Vineyards: A Tribute to The Eagles
316 Mill Dam Rd., Comfort | 6:30 PM
The hill country comes alive at Singing Water Vineyards with a captivating live performance by the Texas Eagles tribute band. This seasoned group faithfully recreates the timeless sound of the Eagles—complete with classic hits like “Hotel California,” “Take It Easy,” and “Peaceful Easy Feeling.” For tickets and more information, visit singingwater.com/upcoming-events.
101 WOODS OF BOERNE BLVD, SUITE 200, BOERNE, TEXAS
CONTINUED
OCTOBER 18TH
Barktoberfest 2025
Main Plaza | 10:00 AM
Join Hill Country Animal League for its 5th Annual community event, Barktoberfest! This Oktoberfest-inspired festival will be held on the main plaza in Boerne and will feature doggy dash races, a costume contest for the pups, local beer vendors, music, food trucks, pet adoptions from local rescues, and more. Bring the whole family to this free event. Learn more at hcaltx.org/barktoberfest
OCTOBER 18TH
Harvest Time Tractor Pull
102 City Park Rd. | 10:00 AM
The Agriculture Museum and Arts Center is hosting an antique tractor pull and trail ride. There will also be a gun raffle fundraiser, and admission is free. This event is fun for the whole family, and you can learn more at theagricultural.org/tractorpull.
OCTOBER 18TH
Moondance Outdoor
Concert: Katie Shore
140 City Park Rd. | 6:00 PM
As the days get short, the Moondance Concert season at The Cibolo Center for Conservation winds down for the year. This is your last chance to enjoy music under the oaks by Katie Shore. Doors open at 6 p.m., and tickets are $15 per person (kids 11 and under are free). For more information and to purchase tickets, visit cibolo.org/moondance .
CONTINUED
OCTOBER 25TH
Driven Shooting for Pheasant & Mallard
132 Cravey Rd. | 9:00 AM
Join Joshua Creek Ranch for an open line driven shoot. Morning standard mallard shoot begins at 9 a.m., and afternoon high-volume pheasant shoot begins at 2 p.m. Members will receive a discount that includes lunch. For pricing, registration, and more information, visit joshuacreek.com
OCTOBER 25TH
Boerne Boo
451 N. Main St. | 4:00 PM
It’s so fun, it’s scary at this spooktacular fall festival hosted by the city of Boerne. It’s sure to be a ghostly good time, featuring arts and crafts, trickor-treating, bounce houses, carnival games, food trucks, and more. This family-friendly event is free for all ages. Follow Boerne Parks and Recreation on Facebook for more information.
OCTOBER 29TH
Wednesday Walks with Noah
140 City Park Rd. | 2:30 PM
Join Noah, the Nature Education Director at The Cibolo Nature Center, every Wednesday for a refreshing 30-minute nature walk along the trails. Take a midweek break to explore, observe, and connect with the beauty around you. No RSVP needed— everyone is welcome to just show up! Visit cibolo.org to find out more.
“I visited Joshua Creek for a corporate event. We hunted behind dogs the first afternoon and had a great experience. The guide was knowledgeable, knew his dogs well and was enjoyable to be around. The second day we did a driven hunt and had a great time as well. Overall, this place was beautiful, the staff were professional, and the hunts were exceptional. Lodge, food, and bar were also wonderful.”
