Fredericksburg, TX October 2025 by City Lifestyle

Food & Wine Issue

October means the best of food and wine in Fredericksburg

October is another month of celebration in our Texas Hill Country as we kick off with an amazing food and wine harvest culture in our region.

This issue we look at one of our newest spaces in town with featured chef Ashley Odom of Feast and Merriment and her new space, The Harvey, located at the corner courtyard of Elk & Main. Odom is a magical enchantress of special events and cuisine that elevates our taste buds and delivers eye-popping aesthetics for any intimate celebration. We are blessed to have her in our community, and I am so grateful she is gracing our cover.

Secondly, with wine, we have Michael Ros Winery that recently celebrated its second year of opening and has made huge strides in our wine country collective in the production of estate driven wines.

Thirdly, we celebrate with Adega Vinho and their amazing Texas estate wines they will soon be opening a new tasting room in town. Oenophiles will have the pleasure of deciding where they choose to sip, either at their sprawling estate in Stonewall or the convenient location in-town.

Lastly, we are thrilled to dive into Mustard Architects on one of their many projects to utilize locally sourced materials in the construction. Vista Creek is a home that embraces and hugs nature while capturing numerous natural vistas and windows, allowing for the rugged Texas Hill Country to flow indoors.

We are so very grateful for our community with its blend of entrepreneurs, wine makers, chefs and business leaders who continually inspire us and create new levels of optimism and growth for us all. With continued pleasure I look forward to learning more from you all and highlighting our community. Cheers!

KIMBERLY GILES, PUBLISHER @FREDERICKSBURG_CITYLIFESTYLE

October 2025

PUBLISHER

Kimberly Giles | Kimberly.Giles@citylifestyle.com

MANAGING EDITOR

Brent Burgess | brent.burgess@citylifestyle.com

CONTRIBUTING WRITER

Jeremy Wilson | highbrixcab@yahoo.com

STAFF WRITERS

Andre Boada | Andre@vinocadre.com

Ada Broussard | adalisab@gmail.com

STAFF PHOTOGRAPHER

Nicole Thomson - Map + Compass Photography mapandcompassphotography@gmail.com

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Matthew Endersbe

LAYOUT DESIGNER Amanda Schilling

QUALITY CONTROL SPECIALIST Marina Campbell

Proverbs 3:5-6

e v e n t s + g a t h e r i n g s

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

1-7: Weekly events, dinners, wine and champagne are always popping at The Courtyard at Elk & Main. Fellow guests gathered to celebrate a “Rally Up” event, raising funds for Fredericksburg Racquet Center, a new development for community tennis, racquetball and pickleball. Other guests celebrated the second-year anniversary of Six Twists Sparkling champagne bar.

Artist Dolan Geiman to

Chalk

Black Chalk Home & Laundry will be hosting artist Dolan Geiman on Thursday, Oct. 2. Geiman’s art will be featured at the shop from 12-8 p.m. with a cocktail hour and meet and greet from 6-7 p.m. Black Chalk Home & Laundry is located at 306 S. Lincoln St. in Fredericksburg, Texas.

Slaughter Design Studios gets national recognition

Slaughter Design Studios (SDS) recently won a coveted award. SDS owner, Amy Slaughter, and her staff have been recognized by the American Society of Interior Designs of Texas. Out of 293 entries, SDS won 2nd place in a home category. SDS is located at 711 N. Llano St. in Fredericksburg, Texas.

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Stonewall’s Adega Vinho soon to open downtown Fredericksburg tasting room

Adega Vinho will soon open its new tasting room location in downtown Fredericksburg at 103 N. Adams St. This new modern tasting room is a oenophile’s escape to sip in the city, not just at the estate located in Stonewall.

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THE ART OF MERRIMENT

At Feast and Merriment and The Harvey, Ashley Odom turns meals into moments

ARTICLE BY ADA BROUSSARD

PHOTOGRAPHY BY NICOLE THOMSON, MAP + COMPASS PHOTOGRAPHY

Imagine being six years old and holding an ice cream cone, paws grubby from playing outside. It’s a tower of freshly swirled soft serve. You lick it down until you hit the top of the sugar cone, and then, magically, a new swirl emerges. The next day, you spend a hot afternoon exploring the Piney Woods and end up on your Memaw’s back porch. That’s where the drink fridge lives, always stocked with cold sodas. This was Ashley Odom’s childhood reality.

When talking about food and the idea of hospitality, Ashley and I circle back to her grandmothers, both of whom owned restaurants—one, a malt shop named The Yum-Yum , complete with the aforementioned soft-serve machine and a grandmother who never cut off the tap. Hospitality is in Ashley’s DNA. You feel it the moment she greets you—like when she led me straight to her own drink fridge, stocked with sparkling waters, beer and bubbly.

Ashley, owner and founder of the catering company Feast and Merriment and now The Harvey, is many things—chef, entrepreneur, artist, and consummate hostess. Hard to pin down, her true magic lies in creating experiences where food, space and community come together.

Her artistry has always been multi-faceted. Before founding her catering business in 2007, Ashley worked as a jewelry designer in

Austin, creating a line she sold at Eliza Page and other boutiques. During those years, she also worked front of house—perhaps foreshadowing her future as a formidable hostess.

Next came Colorado. While running her catering company there, she side-hustled at the Sunday farmers market with a soup and prepared food business

“I call it my carney years. I love those years. Delila [my daughter, now 15] was in a bassinet next to me, my dog Beauxregard was under the table, and I’m making quesadillas,” she laughs.

She later served as head chef at Eleven, a destination resort.

In 2015, Ashley returned to Texas and brought Feast and Merriment home to a beautiful tasting room and event space in Stonewall. Feast and Merriment also does a good bit of

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Opposite Left Top: Roasted carrots and zucchini with creamy leeks

Opposite Left Bottom: Oyster with sea buckthorn minonette

Opposite RIght Bottom: Lemon curd and vanilla swiss buttercream naked cake with fresh berries, figs and thyme

Above: Pappardelle with olives, capers and tempura lemons

“HOSPITALITY IS IN ASHLEY’S DNA. YOU FEEL IT THE MOMENT SHE GREETS YOU.”

out-of-house catering, from intimate dinners to large weddings. Each event is shaped by a vision—decor, sound and, most importantly, food that is seasonal, flavorful, globally-informed and deeply rooted in place. Despite the logistical hurdles, Ashley remains committed to sourcing most of her ingredients from Texas growers and producers.

Ashley’s newest venture, and the setting of our conversation, is The Harvey. Located at Elk and Main, the warmly lit dining room

serves as both a community and private event space, meticulously designed to showcase her ingredient-driven and sometimes wildly thematic events.

It’s a space that envelops you the moment you enter. The kind that makes you slip your phone into your pocket and lean in, where every detail has been considered. Designer Anne Edgerton collaborated with Ashley to bring the vision to life: walls finished in Venetian stucco, Danish tables that insist on lingering, and lighting engineered for comfort.

The entire room is soundproof. “You walk in and there's a room full of people and you can hear them talking, but it sounds like they're whispering,” Ashley tells me.

Nothing is too loud, nothing too stark. It is elegant without being precious, and if

you’re imagining a grand birthday celebration or an intimate dinner party, it is the perfect blank slate.

Just outside The Harvey’s double doors is a courtyard, also available for gatherings, and come spring, it will double as the discreet entrance to a speakeasy taking shape at the ground level of the neighboring building.

Ashley describes her creative process in musical terms. “I’ve always been an artsy person. Catering is just an extension of that. An event is like a composition—the food,

the space, the guests, the atmosphere, the music. That’s the big picture. Then there are the details—the plateware, the textures, the pairings—that’s what excites me and keeps my creative juices flowing.”

At a recent benefit supporting victims of the July 4th floods, Ashley cooked the most comforting thing she could think of: fried chicken. To be precise, it was cornflake-crusted chicken served with lavender vinegar, then finished with lavender salt and fennel pollen.

This December, The Harvey, along with the other businesses at Elk and Main, will host a German Christmas Market. By day, there will be steaming mugs of mulled Glühwein and slices of Flammkuchen; by night, glasses of Gewürztraminer and Riesling set to the soundtrack of a German band. Even Santa is rumored to make an appearance.

Top: Forest floor mushrooms

Bottom:Stuffed pasta with Berkshire pork and goat cheese over butternut squash

Ashley is an artist. And like any artist, her work reflects the periods of her life. “I feel like I’ve gone through different eras in my life,” she reflects. “I can’t believe 18 years have gone by since I started this business. But my 40s have been the best era. This is exactly where I need to be. This space came to me at the right time—when it needed to.”

**Full disclosure: before meeting Ashley at The Harvey, I was already a client. She catered my 2022 wedding, happily deviling eggs from my backyard chickens and fire-roasting vegetables I’d gathered from friends’ farms. That blend of thoughtfulness and instinct— knowing how much it meant to me, and how much sweeter fresh carrots taste to guests—is exactly what makes her work unforgettable.

Collaborator Credits:

Event décor – Denise Stone, Bee Lavish Rentals

Event floral – Corynn Key, Kismet Flowers

Hair & makeup – Erica Gray, Erica Gray Beauty

Event catering – Ashley Odom, Feast & Merriment

Top : Glimpse into The Harvey dining room set with fireplace lounge seating

RIght: Dual entree family style dining with lamb and chicken

Bottom: Family style dishes in The Harvey dining room with lamb, chicken, pasta and clams

spotlights Texas grapes with award winning wines ADEGA VINHO

Soon opening additional downtown Fredericksburg tasting space

Andy and Michael Bilger had long discussed planting vines and putting roots down in the Texas Hill Country with initial aspirations of cultivating high quality grapes to sell to local wineries. In 2016, the brothers fulfilled their plans with Adega Vinho in Stonewall.

However, conversations quickly turned to the thought of growing grapes and instead of selling the fruit, endeavoring to produce their own boutique wines. The business plan had morphed into something more, and Adega Vinho Winery was born!

A simple synopsis of the Adega Vinho family project could be, “Texas family and 100% Texas grown grapes with a tip of the hat to Portugal.” The story goes much deeper though.

Andy and Elena Bilger were inspired before the winery opened following a trip to Portugal. Their experiences were the spark behind the brand.

The focus of Adega Vinho is its passion for the family business – one that grows thoughtfully farmed estate grapes with a light hand in the wine making process. The goal is to let every vintage and each vineyard tell its own story. This hands-off method has proven to be a great path forward for head winemaker Michael Bilger.

Many of their wines over the last several years have been fermented on their native yeasts, creating wines that truly showcase their sense of place. The wine program is focused on Portuguese

ARTICLE AND PHOTOGRAPHY BY JEREMY WILSON

varieties, as well as Texas staples such as Tempranillo, Mourvèdre and Viognier.

However, the unexpected star of the show over the last several years has been their award-winning Chardonnay program, a grape traditionally thought to be difficult to grow in Texas.

James Suckling, Jonathan Cristaldi, Wine Enthusiast, San Francisco Chronicle Wine Competition and San Antonio Rodeo have all issued high accolades to this stellar white wine line-up.

The 2022 Viognier Reserve, grown by Jason and Amanda Veesart in the Texas High Plains, was the first Texas wine to ever win the overall contest, Grand Champion, at the San Antonio Rodeo Wine Competition.

The San Francisco Chronicle Wine Competition has awarded both their 2020 and 2022 Hill Country grown Chardonnay Double Gold medals. Additionally, the 2022 Chardonnay was rated second highest in its category and price point of the domestic wines in North America.

In the newest chapter of their journey, Adega Vinho (at the time of this story) is opening its downtown Fredericksburg location, Adega Vinho on Adams, or AVoA. This casual and modern wineon-tap wine bar and tasting room is located right across from Marktplatz. The cool location is an extension of the Adega Vinho brand that looks to provide delightful 100% Texas grown wines to the downtown crowd of Fredericksburg.

"AVoA adds an important downtown asset which we believe will capture and cater to the folks who don’t visit the winery locations outside of the downtown area,” said Andy Bilger. “We also love the ability we will have to introduce our Texas Hill Country brand of Adega Vinho to the downtown visitors and encourage them to make the drive to Stonewall for the full Adega Vinho Family experience."

To say the least, the Bilger family has put together a brilliant line-up of award-winning wines over the last five and a half years. Their commitment to 100% Texas grown fruit, and their passion for low intervention and quality wine making, make them an utter standout in the Texas Hill Country. To quote Adega Vinho, “Drink more Texas wine, ya’ll!”

Jeremy Wilson is a sommelier and wine writer in the Texas wine industry. His love story for wine began in his mid 20's with his first love in wine, Bordeaux.

Adega Vinho

Many of their wines over the last several years have been fermented on their native yeasts, creating wines that truly showcase their sense of place.

Photo: Andy Bilger, owner of Adega Vinho

Adega Vinho estate

Tasting room at Adega Vinho, Stonewall

FROM THE GROUND, UP

Vista Creek home designed to blend into its space

ARTICLE BY BRENT RYAN BURGESS PHOTOGRAPHY BY CHARLES DAVIS SMITH

When Andrew Bray of Mustard Architects envisioned a home for Jill Elliott in Fredericksburg, that vision entailed much more than just a roof and walls. Bray knew laying out a home to serve Elliott’s eclectic tastes and fashion-forward lifestyle would require many elements of intentional design.

Entryway design elements create a welcoming and ecclectic experience for visitors.

“There is a lot of texture (and) a lot of color. Every room has little vistas.” - Andy Bray, Mustard Architects

“The décor and the furniture that she incorporates is just fantastic,” said Bray of the Vista Creek home.

“There is a lot of texture (and) a lot of color. Every room has little vistas.”

Bray knew he had a high bar to reach when he began working with Elliott, owner of Blackchalk Home and Laundry and Haberdashery Boutique, and a local design expert.

Andrew Bray is a partner and architect with Mustard Architects, a Fredericksburg based architectural firm with a knack for merging modern design with deeprooted respect for historical spaces.

“Jill has a great reputation,” said Bray. “She’s got a great eye, great design and context of how things are put together. To be asked to design her home, I was honored. And to collaborate with her was so fun.”

Beginning with the exterior, Bray and Elliott were highly selective in the placement of the home on the surrounding land, with careful eye to geographical context.

“The idea was, how do we take this house and create this refined modern house with texture and light that looks like it came from the ground,” said Bray.

The windows not only give light to Elliott’s eye-catching collection of furnishings, artwork and tabletop pieces, but also serve as a frame for a mountain, meadow or pool view.

Anyone approaching the home will note the transitions from granite to steel and the unique rammed earth walls which blend with the Texas sunset while providing inspiring color transitions through the evolving layers.

“Use of the rammed earth walls was a key design element that we looked at because Jill wanted texture, and not just stone and metal, rather texture that was tied to the land,” said Bray.

Elliott’s home is surrounded by red clay soil common to the area north of Fredericksburg near local attraction, Enchanted Rock State Natural Area, a large warm pink granite mountain popular with visiting hikers. The pink, brown and deep grey tones of the layered rammed earth seem to blend the home into its surroundings with ease. As each layer of the rammed earth walls were compressed under pressure, they revealed a natural stratum of color and texture echoing the landscape and anchoring the house site.

Rammed earth walls are one of the feature elements of the Mustard Architect's design.

The pool perfectly incorporates the home's design elements with a focus on gathering spaces.

Areas of the interior are highlighted by window vistas giving a picturesque frame to the outdoor landscape.

“Trying to be refined while also trying to provide a comfortable living environment,” Bray said were key challenges specific to the Elliott design.

Inside the Elliott home, a large open space brings a welcoming atmosphere lit by the wide window vistas. The interior is focused on cozy spaces which encourage gatherings near the fireplace and seating areas.

The outdoor pool is a high point of the overall property and serves as a showcase for the various structural textures, all while preserving the warm and welcoming atmosphere crucial to Bray and Elliott's overall vision of the home.

While the Elliott home is inspiring and eye catching, it was not designed and built without some challenges, according to Bray, who mentioned it can be difficult to add refinement to a design while still giving livable elements and comfort to the home.

“Trying to be refined while also trying to provide a comfortable living environment,” Bray said were key challenges specific to the Elliott design. “The more minimal you want to

become, the harder it is at times to pull those details off.”

Mustard Architects continues to refine its own design process, always adding new talent to the staff and new projects to its repertoire. Starting in 1993, Mustard Architects has grown to a team of twelve with a firm vision of forging meaningful relationships through thoughtful design solutions. Although their roots are in the Texas Hill Country, their projects take them to all corners of the state.

Bray says a diverse project portfolio sharpens the team’s skills and helps them work better together while enjoying the process, which creates better design.

“I feel our designs reflect the character or even the personality of our clients,” said Bray. “I don’t think we bring just one thing to the table. We listen, and then try to ask, ‘What fits the client?' That is where thoughtful design solutions are born.”

A tour of the Vista Creek home is a glimpse at Elliott's love of world cultures.

VISIT Michael Ros Winery

Tim Drake, winemaker, and his wife Proprietor

have taken a "grape first" approach to making Texas estate wines.

DEFINING "ESTATE DRIVEN ELEGANCE" WITHIN TEXAS HILL COUNTRY

ARTICLE BY ANDRE BOADA

Husband

Rosann Mitrione,

In the ever-expanding vast arena of Texas Hill Country wineries, there is a new "estate driven" gem quickly moving to the forefront. Michael Ros Winery, a family-owned winery, is finding its mark by creating high-scoring, micro-production wines under the winemaking artistry of Tim Drake's watchful eye.

This winery is quite boisterous, striving to be sustainable in practice and a must-visit destination to explore in Fredericksburg, Texas.

To help you understand what makes a winery “estate”it's the principle of growing, producing and bottling 100% of its wine under the winery's proprietary name. In the case of Michael Ros Winery, they are pushing forward a goal of kicking purely Texas dirt from two of their estate vineyards, where they are swinging for the fences with home run wines.

“Our philosophy has always been ‘grape first.’" Said Rosann Mitrione, proprietor of Michael Ros Winery. “By carefully selecting varietals that thrive in our terroir and limiting tonnage per acre, we ensure that only the highest quality fruit makes it to harvest.

of two vineyards in 2017 with 27 acres planted in Brownfield, Texas - High Plains AVA. The second vineyard is home to the Texas Hill Country AVA tasting room and production facility with 10 planted acres in 2021. Both sites are designed with precision, offering 14 different varietals, heavy on Italian descent.

More importantly, I noticed these young vineyards have now stretched their legs considerably with exceptional offerings worth a splash.

“This winery is quite boisterous, striving to be sustainable in practice and a mustvisit destination to explore in Fredericksburg, Texas.”

—Andre Boada

“This attention to detail in the vineyard allows us to take a minimal-intervention approach in the winery, letting the grapes speak for themselves.”

Mike and Rosann Mitrione, both proprietors, founded their vision around establishing the first

Quite honestly, I know what it takes to build out a new winery, having personally painstakingly developed many for vintners around the world. In lieu of seeing what Michael Ros Winery has done, I can only say, ‘Veni, vidi, vici,’ Latin for ‘I came, I saw, I conquered’ - the famous words of Julius Caesar after a swift victory in Asia Minor.

The Fredericksburg tasting room, located just a short hop off US Highway 290 on Old San Antonio Road, reflects an exquisite crescent design both indoor and outdoor and a two-story framework overlooking a unique Texas granite and piazza themed courtyard setting. It is surrounded by 100-year-old pecan trees and vineyards for an ideal ambiance. Once inside, you'll discover handcrafted tables made from the pecan trees, married with a professional staff well-versed in sommelier training.

RECOMMENDED WINES:

White - 2023 Albarino “Narra Vineyard” Texas High Plains.

An absolute zenith of a wine with hightoned energy surrounded by layers of zingy acidity yet caressed with white peaches and tangerine aromas. Non-oaked and on point for Albarino. $32 per bottle.

Awards - Double Gold, Best of Show winner at San Antonio Rodeo International Competition, and Reserve Texas Champion at Houston Livestock & Rodeo International Competition.

Red - 2023 Dolcetto “Michael Ros Vineyard” Texas High Plains.

A tapestry of delicate cherry flavors that sing on the palate. Imagine yourself engulfed within a diversity of aromatics intertwined with seamless silkiness, like a vinous version of “We are the World.” It is lightly oaked and perfectly balanced throughout. $54 per bottle.

When visiting Michael Ros Winery consider educational tasting flights. By-the-glass and bottles are available with an on-site food truck. Wine club memberships are offered. The property often features live music, and pets are welcome in the courtyard.

HOURS OF OPERATION:

Thursday – 12 p.m. to 7 p.m.

Friday – 11 a.m. to 6 p.m.

Saturday – 11 a.m. to 6 p.m.

Sunday – 12 p.m. to 5 p.m.

Michael Ros Winery is located at 982 Old San Antonio Rd., Fredericksburg, TX. Call 830-307-1323 for reservations. Andre Boada is a sommelier & founder of VinoCadre.

The tasting room is elegantly furnished with tables sourced from local pecan trees.

Rosann Mitrione launched the family owned winery drawing heavily on Italian varietals.

...with Bernaise Butter REVERSE SEARED FILET MIGNON

Steak can feel like high-stakes cooking. It’s not inexpensive and the pressure to nail that perfect crust at just the right temperature is real. That’s why I love the reverse-sear method. By cooking low and slow in the oven, then finishing with a quick kiss of heat in cast iron, you take away the intimidation and get a steak that’s tender, juicy and beautifully caramelized from edge to edge.

For me, the key always starts with the meat itself. I try to choose locally sourced meat to create a rich and buttery steak worth every bite. And while my husband insists there's no such thing as a bad steak, this one (finished with a decadent Béarnaise compound butter) is his hands-down favorite.

There’s something luxurious about slowing down for a good steak… and the truest luxury? Cooking it yourself.

ARTICLE AND PHOTOGRAPHY

BY JERILYNNE CLIFFORD

ingredients:

• Two, six-to-eight-ounce filet mignon

• Diamond Crystal salt

• Freshly ground black pepper

• Avocado oil or other high smoke point oil

• Flaky salt for finish if desired

• Two to three tablespoons fresh tarragon, chopped

• One shallot, diced small

• 8 oz. unsalted butter, softened

• Splash of white vinegar

method:

For steak:

The day before cooking, remove it from packaging and dry with a paper towel. Place steak on a plate or small baking sheet. Sprinkle the steak with salt on both sides.

Place steak in the refrigerator overnight, uncovered. An hour prior to cooking, remove steak from the refrigerator and bring it to room temperature. Dry off any moisture on the steak. Grind the black pepper on both sides of steak to taste. Preheat oven to 250 degrees. Place steak on a wire rack on a baking sheet. Bake steak until temperature is 105 degrees, medium to medium rare, approximately 30 minutes.

Coat a cast iron pan with oil. Bring the pan to medium-high heat. Place steak on the hot pan and cook for one to two minutes on each side. Steak should have a great crust and be 130135 degrees. Remove steak from the pan and sprinkle with flaky salt and a slab of compound butter.

*You can substitute any other cut of steak. Cook any steak to recommended temperature and not to the cook time.

Butter:

Soften butter and use a medium sized bowl to mix with tarragon, shallot, freshly ground black pepper and a pinch of kosher salt. Add a splash of white vinegar for acidity and mix until thoroughly incorporated.

Form butter into a log and wrap with plastic or parchment paper. It can be stored longer in the freezer by placing it into a freezer zip-lock bag.

JeriLynne Clifford is founder and owner of Hill Country Bon Vivant. Her story, blog and services can be found at hillcountrybonvivant.com. Her cookbook, soon to be released, is titled "The Vineyard Table: Cooking, Wine and Stories of Hospitality."

Stacked for Fall

THE SEASON’S BEST SANDWICHES

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.

Savory Roast Beef with Horseradish Cream

INGREDIENTS

• 2 slices crusty bread (sourdough, ciabatta, French bread)

• 6 oz roast beef

• 2 slices provolone cheese

• 2 tbsp butter (for toasting)

• 2 ½ tbsp mayonnaise

• 1 tbsp horseradish sauce

• 1 tsp Dijon mustard

• Arugula

• Cherry tomato

• Caramelized onions

INSTRUCTIONS

Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.

Sweet & Spicy Grilled Chicken Sandwich

INGREDIENTS

• 1 grilled chicken breast

• 2 slices pepper jack cheese

• 2 slices cooked bacon

• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)

• A handful of fresh arugula

• 3–4 cherry tomatoes (halved)

• 1 tbsp garlic aioli

• 1 brioche bun (toasted)

INSTRUCTIONS

Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!

INGREDIENTS

• 3 oz goat cheese

• Fresh arugula

• ¼ cup caramelized onions

• 1 pear, thinly sliced

• Honey, to taste

• Butter for toasting the bread

• Rotisserie chicken breast thinly sliced

• Sourdough bread, buttered (optional)

INSTRUCTIONS

Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.

Honey Glazed Pear & Chicken Sandwich

OCTOBER 1ST

Jenschke Orchard celebrates Fall with corn maze

Jenschke Orchard | 11:00 AM

Jenschke Orchard will once again host its corn maze and fun Fall activities from Wednesday through Sunday weekly through November 2. Jenschke Orchard is located at 8301 E. US HWY 290 in Fredericksburg. The corn maze at Jenschke Orchard will also have games and activities for kids and families.

OCTOBER 3RD

2025 Oktoberfest

Marktplatz in Fredericksburg | 10:00 AM

Pedernales Creative Arts Alliance (PCAA) will host its nationally recognized Oktoberfest at Marktplatz in downtown Fredericksburg from Oct. 3-5. Schedule and ticket information can be found at oktoberfestinfbg.com

OCTOBER 10TH

32nd Mesquite Art Festival

Marktplatz in Fredericksburg | 12:00 PM

The Mesquite Art Festival returns to Fredericksburg for its 32nd year featuring mesquite wood artisans of furniture, crafts, home decor and more. The event will take place Oct. 10-12 at Marktplatz at the 100 block of E. Main St. in Fredericksburg.

OCTOBER 12TH

Boots, BBQ & Bier

Pioneer Pavilion at Lady Bird

Johnson Municipal Park | 11:30 AM

The Grace Center of Fredericksburg Boots, BBQ & Bier fundraiser is a family friendly festival of music, food, games and entertainment. The annual event raises funds for The Grace Center, a Fredericksburg charity working to break the cycle of domestic violence. Pioneer Pavilion is located at 432 Lady Bird Drive in Fredericksburg, Texas.

OCTOBER 18TH

Knights of Columbus BestFest

Marktplatz in Fredericksburg | 11:00 AM

Featuring craft beer, all you can eat sausage and plenty of live music, Knights of Columbus BestFest returns to Marktplatz on Oct. 18 from 11 a.m. to 11 p.m.

OCTOBER 19TH

Turtle Creek Vineyard to host monthly Market Days

Turtle Creek Vineyard | 12:00 PM

Turtle Creek Vineyard will host its monthly Market Days from 12-6 p.m. The event is a relaxing, fun-filled family day celebrating local vendors, musicians and food trucks in the Texas Hill Country. The event is held at Turtle Creek Vineyard located at 183 Fall Creek Road in Kerrville, Texas and is free for guests to come and go.

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Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction. Set your schedule. Make an impact. Build a life you’re proud of.

The Art of the View

The Hill Country's Choice since 2001, beginning our Journey in Marble Falls, then Kerrville/Fredericksburg in 2015.

Design consultations are always complimentary, and we look forward to helping our clients have the very best experience.

It's an exciting time in the window coverings world. Aria Fabric blinds are lovely and unique. Automated shades powered by Rechargeable Batteries dominate our market, inside and out, where keeping the Texas heat and sun controlled are our primary goals. Our You Tube channel is full of our latest and greatest projects, or stop by our showroom anytime products up close and personal. Our website is there for you 24-7, from the comfort of your home!

Snake In A Boot

HILL & VINE'S COCKTAIL MAKES FOR A COOL TEXAS-THEMED REFERESHER

Hill & Vine in Fredericksburg is a great stop to enjoy an evening on an outdoor patio or in a cozy indoor dining area. The restaurant, located at 210 South Adams Street, puts an elegant touch on traditional Texas fare from queso to fresh fish.

On the patio, guests can enjoy beer, wine, mimosas and margaritas from Das Bar Bus, a uniquely restored 1974 Volkswagen bus fitted out for bar service.

Among Hill & Vine’s offerings is the Snake in a Boot, a craft cocktail that is a simple tequila-based refresher featuring wonderful Texas flavors. The Snake in a Boot might just be the perfect cocktail for your next backyard party. Here is how you make it: