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The Food & Drink Issue O C TO B E R 2 02 6

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

Blue Agave Functional Medicine Where Integrative Medicine Meets Root-Cause Results

At Blue Agave Functional Medicine, we are more than just a primary care provider – we are your partner in proactive health. Our unique approach combines traditional medicine with functional medicine techniques to help patients reach optimal health and sustain it long-term. Advanced Bloodwork | IV Therapy | Executive Physicals Allergy Testing | Weight Loss Solutions | Primary Care

Closing the Nutrient Gap Feeling tired, run down, or not quite yourself? Your bloodwork may hold the answer. Even with a healthy diet, factors like stress, medications, and digestive health can impact vitamin and nutrient levels. At Blue Agave Functional Medicine, we use advanced lab testing to identify potential nutrient deficiencies and determine whether IV therapy may be appropriate. By delivering vitamins, minerals, and hydration directly into the bloodstream, IV therapy can help support energy, recovery, immune function, and overall wellness. We're proud to offer insurancecovered IV therapy for qualifying patients, making it easier to address nutrient deficiencies and support your health goals with proactive care.

Accepting Most Insurances Including Medicare With acceptance of most major insurances, our goal is to make a holistic approach to healthcare more accessible for everyone, preventing the need for high out-of-pocket costs.

Ready to feel better? Scan the QR code to schedule and learn more, or call our office at (830) 491-4040

LIFESTYLE LETTER

Cheers to October! Welcome to what I call the best month of the year. Not just because it is my birthday month, but Fall weather starts to arrive. The warm smell of baked goods, cinnamon, vanilla, and nutmeg starts to swirl in our home, and on Sundays after church we head home to watch football all day. It might be my most favorite time of year, second only to the Christmas season. Something is so magical about a crisp morning and a warm cup of Joe, thanking God for this time when He cools things off so we can slow down and enjoy all the yummy things of the season. With Fall comes fun and food. Whether you like to eat tailgate food for football games or put on a crockpot of comfort food for your family as you run from pumpkin patches to sporting events and everything in between, this issue is for you! We have highlighted local businesses with their favorite recipes, drinks that will get you excited to sip on, and places that make this town so much fun to belong to. Have you ever been sitting somewhere and felt such joy in your heart that you wanted to remember that moment forever? I know I have, and it's usually the small and mundane things we take for granted. When you feed people, some say you share not only a meal with them but also a bit of your heart. A great dinner with your family around a meal that you put time, care, and effort into is such a joy. When you are out with friends, grabbing a drink to catch up because so much has happened and you need that Fall cocktail our bars are featuring, or when you wake up with a little crispness in the air, and nothing will do but a pumpkin spice latte from your favorite coffee shop—these are things to celebrate the small moments. Life is made up of small things that make everything worthwhile, so enjoy this October and embrace all things this Fall that feel like a warm hug. Cheers!

R AC H E L S C H A F F N E R , P U B L I S H E R @NBTXCITYLIFESTYLE

October 2026 PUBLISHER

Rachel Schaffner | rachel.schaffner@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Lauren Mendez | lauren.mendez@citylifestyle.com M AN AG I N G E D I TO R

Kelly Shearing | kelly.shearing@citylifestyle.com M AR K E T S U P P O RT D I R E C TO R

Krista Fuchs | krista.fuchs@citylifestyle.com STAF F P H OTO G R AP H E R

Erin Vaulkner | erin@erinvalknerphotography.com CONTRIBUTING WRITER

Goodwin's C O N T R I B U T I N G P H OTO G R AP H E R S

New Braunfels Conservation Society, Goodwin's

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller LAYOUT DESIGNER Kathy Nguyen QUALITY CONTROL SPECIALIST Brandy Thomas

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 NBTX City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the NBTX area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in NBTX City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

32 Featured

26 32

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Fall into Flavor

From savory bites to sweet treats, local favorites bring the flavors of fall

Taste of New Braunfels

Generations of recipes, hickory smoke, and plenty of heart at New Braunfels Smokehouse

Raise a Glass

Lifestyle Letter

City Scene

Business Monthly

Our Town FOOD + BEVERAGE

Hot Spot FOOD + BEVERAGE

Party Planning EVENT PLANNING + SERVICES

Must See FOOD + BEVERAGE

Now Open LIFE + CULTURE

Culinary Creations FOOD + BEVERAGE

Realty Report REAL ESTATE

Happy Hour FOOD + BEVERAGE

Events

Southern Standard brings people together for moments worth remembering

On the Cover Fall is calling for good food, great drinks and a little extra time around the table. Raise a glass, savor the season and celebrate the flavors that make autumn worth cheering for. Photography: Rachel Schaffner

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

FUNCTIONAL HEALTH + NUTRITION FOR MIDLIFE WOMEN

Know your body, trust your choices, and feel like yourself again. Kelly helps women in perimenopause, menopause, and the years after connect the dots between nutrition, hormones, stress, and lifestyle, so they can feel energized, grounded, and confident. If you’re noticing changes in your energy, sleep, mood, weight, or digestion, get in touch.

Kelly Hyde, MS, CNS KellyHyd e.co m / hivew ellne s s i nf o @ g m a i l . co m / 5 12-4 10 -0 10 9 / @ h i v e w e l l ne s s l i f e 391 Land a Street, Suite 112 2 / N e w B r a u nf e l s , T X 7 813 0 (In Person and Virtual Nationwide)

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

@NBJAYCEES

@WINEFOLKS

5 @THENBYC

@KELLYSHEARING

@RACHELSCHAFFNER

@THENBYC

@JOELSCHAFFNER

1: Linda and Dennis bringing some fresh Wisconsin cheese to Wine Folks after their latest trip 2: New Braunfels Jaycees awarded Recovery Werks $5,000 during their July luncheon 3: The Tee Up For Teens Tournament raises funds for local youth group programs 4: Texas LEGO User Group showing off their build at the ImagineNation Expo 5: Lisa McGuire and Jennifer Lester at The Oscar at Veramendi Grand Opening 6: The Tee Up For Teens banquet featured live panel conversations and a chance for connection 7: MaxLiving Chiropractic owners Dr. Travis, Dr. Rachel, and family at their 2-year business anniversary

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ N B T X C I T Y L I F E S T Y L E

C I T Y SC E N E

OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

The Oscar at Veramendi Grand Opening The Oscar at Veramendi celebrated its grand opening on Aug. 5, welcoming the community to its new senior living campus in New Braunfels. The community offers independent living, assisted living, and memory care, along with resort-style amenities, on-site dining, engaging activities, and thoughtfully designed apartments. The celebration marked an exciting new chapter for senior living in the Veramendi community. Photography by @theoscaratveramendi

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Construction Nears Completion at Hill Country Day School 12

B USIN E SS M ON T H LY

Construction is nearing completion at Hill Country Day School, a new nature-based preschool coming to North New Braunfels. Located on 5.5 acres near Highway 306 and River Chase Way, the school will welcome children from 8 weeks through Pre-K 4. With a play-driven approach and plenty of opportunities for outdoor exploration, Hill Country Day School is expected to open its doors soon in 2026. Photography by @hillcountrydayschool

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Ruff Town Rescue Becomes Kitten Hub Ruff Town Rescue is now an official Kitten Hub for the Humane Society of New Braunfels Area (HSNBA), giving adoptable kittens another place to meet their future families. Known for its commitment to animal welfare, quality pet products, and compassionate care, Ruff Town Rescue is excited to support local shelter pets. Stop by their downtown location to meet the kittens and shop products designed to help pets live happy, healthy lives.

At Maaco, we stand behind our work. “We treat every vehicle as if my wife and children will drive it.” - Stan Piernick We offer a comprehensive range of collision and surface repair services, from minor dings and dents to extensive collision repairs. We also offer paint options for every type of vehicle, with our most economical overall paint service starting at $899. We have painted over 10 million vehicles since 1972, and our work is backed by our guaranteed nationwide warranty.

Best Price Guarantee

Photography by @HSNBA

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www.maaco-nb.com | 830.214.0770 1197 EIKEL STREET, NEW BRAUNFELS, TX

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

business monthly CONTINUED

Cura Aesthetics Hosted Their Ribbon Cutting Cura Aesthetics recently celebrated its new location with a ribbon cutting, welcoming the community to its luxury MedSpa experience. Blending medical expertise with aesthetic care, Cura takes a personalized approach to helping clients feel confident and cared for. The team offers treatments designed around each client’s individual goals, with an emphasis on thoughtful care and natural-looking results. Photography by @nbtxchamber

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Where Beauty Meets Your Yard!

Since 1977, we have served New Braunfels and surrounding areas with professional advice and quality plants. Whether you are a seasoned gardener or a first timer, we have what you need to make your garden grow. From bedding plants to vegetable plants, from shrubs to trees, from soils to containers, from insecticides to fertilizers, we have you covered. We are here to make your garden bloom.

We Are Always Growing (830) 629-2401 | BThe-Plant-Haus 956 N. Walnut Ave., New Braunfels, TX

BOUTIQUE STAYS | PRIVATE EVENTS | HISTORIC CHARM

Sip. Stay. Savor. at Sophie’s Gasthaus

A historic boutique hotel in downtown New Braunfels, made for lingering a little longer. Spend the afternoon poolside, explore the flavors of downtown, then come home to the quiet charm of Sophie’s.

Good days should always end with a night at Sophie’s. sophiesgasthaus.com

@SophiesGasthaus

FALL INTO FLAVOR

From savory bites to sweet treats, local favorites bring the flavors of fall straight to your table

The celebrity judges for our potluck competition from left to right: Police Chief Flores, VP of the Chamber Mike Crowley, and Fire Chief Lozano

Food is fuel for the soul. We decided at NBTX City Lifestyle that we wanted to help you with some delicious food this Fall. All the partners came together to show the dishes they love to feed their families and share with you. We held a very competitive and fun potluck competition with judges from the City of New Braunfels to help determine the best dishes to go into your homes. The winners are sharing their recipes with you, so you can recreate these amazing dishes at home. We hope you love and enjoy them as much as we did!

ARTICLE BY KELLY SHEARING & RACHEL SCHAFFNER | PHOTOGRAPHY BY ERIN VAULKNER

O UR TOWN | FO O D + BEVE RAGE

Appetizer

Katy with Schon Interiors with her charcuterie house

#1 - Schon Interiors

Lisa and Chef Cavazos with The Oscar at Veramendi and their roasted beef tenderloin & yukon gold potato bites

#2 - The Oscar at Veramendi

CHARCUTERIE WITH MILLION DOLLAR DIP

ROASTED BEEF TENDERLOIN & YUKON GOLD POTATO BITES

Ingredients Charcuterie • Assorted cheese, meats, fruits, veggies, and crackers

Ingredients • 2-pound center-cut beef tenderloin roast, trimmed and tied • 1 tablespoon olive oil, plus 2 tablespoons for the potatoes • 1 1/2 teaspoons kosher salt, divided • 3/4 teaspoon black pepper, divided • 12 small Yukon Gold potatoes, cut into 1/2-inch rounds • 1 teaspoon garlic powder • 1 packed cup fresh flat-leaf parsley leaves • 2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano • 2 garlic cloves, minced • 2 tablespoons red wine vinegar • 1/2 teaspoon crushed red pepper flakes • 1/2 cup extra-virgin olive oil • 24 cocktail picks

Million Dollar Dip • 16 oz sour cream • 1 oz packet ranch dressing mix • 3 oz bacon bits in the packet, not the plastic jar • 1 cup shredded cheddar cheese • Sliced green onions for garnish if desired Directions Cut cheese, meats, and veggies into bite-sized or two-bite pieces. Arrange on serving plate. For the dip, mix sour cream with ranch dressing mix. Fold in bacon bits and shredded cheddar cheese. Garnish with sliced green onions. Serve chilled.

Directions Heat the oven to 350°F. Pat the tenderloin dry, rub it with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place on a rack in a shallow roasting pan. Roast for about 50 minutes, checking early with an instant-read thermometer because thickness and starting temperature affect cooking time. Cook until the center reaches 145°F, then rest for at least 3 minutes. Toss the Yukon Gold rounds with 2 tablespoons olive oil, garlic powder, and the remaining salt and pepper. Arrange in a single layer on a sheet pan. Roast at 350°F for 30–40 minutes, turning once, until browned and tender. For the chimichurri, finely chop the parsley and oregano. Stir with garlic, red wine vinegar, red pepper flakes, and extra-virgin olive oil. Season to taste and let stand for at least 15 minutes. Cut the rested tenderloin into thin slices sized to fit the potato rounds. Place one slice on each warm potato round and secure with a cocktail pick if desired. Spoon chimichurri over each bite just before serving. Arrange on a warm platter and serve immediately. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

Entree

Mary and David with K5 Storage and their creamy Tuscan chicken

Steven and Mary with Lonestar Air Services and their brisket

#1 - Lonestar Air Services SMOKED BRISKET Serves 12 to 16

Ingredients • 1 (12-pound) whole brisket • Yellow mustard (used as a binder) • Fresh cracked black pepper • Meat Church Holy Cow BBQ Rub • Meat Church The Gospel All Purpose Rub Directions Preheat your smoker to 200°F. Coat the entire brisket with a thin layer of yellow mustard. Season generously with fresh cracked black pepper, followed by an even coating of Meat Church Holy Cow and Meat Church The Gospel seasoning. Place the brisket on the smoker and cook at 200°F until the internal temperature reaches 175°F, usually around 12 hours. Once the brisket reaches 175°F, wrap it tightly in unwaxed butcher paper. Increase the smoker temperature to 250°F and continue cooking until the internal temperature reaches 200°F, about 2 additional hours. Remove the brisket from the smoker and place it, still wrapped, in an insulated cooler. Allow it to rest for at least 2 hours before slicing. Slice only when you’re ready to serve to help the brisket retain its moisture. Steven’s Tip: “The rest is just as important as the smoke. Give the brisket at least two hours in a cooler before slicing, and don’t cut it until everyone is ready to eat.”

O UR TOWN | FO O D + BEVE RAGE

#2 - K5 Storage CREAMY TUSCAN PARMESAN CHICKEN Ingredients • 3 lb. boneless, skinless chicken breasts • 1 ½ tsp Italian seasoning • 1 tsp garlic powder • 1 tsp kosher salt • ½ tsp black pepper • ½ tsp smoked paprika • ¼-½ tsp crushed red pepper (optional) • 4 cloves garlic, minced • ¾ cup chicken broth • ½ cup sun-dried tomatoes, drained & chopped • 1 tbsp oil from the sun-dried tomato jar • 8 oz reduced-fat cream cheese • ¾ cup freshly grated Parmesan • 3 cups baby spinach • Fresh basil & Parmesan shavings for garnish. Directions Place chicken breasts in the crockpot. Season with Italian seasoning, garlic powder, salt, pepper, smoked paprika, and crushed red pepper. Add minced garlic, sun-dried tomatoes, chicken broth, and 1 tablespoon sun-dried tomato oil. Place the cream cheese on top. Cover and cook on LOW for 4-5 hours or until the chicken reaches 165°F and is tender. About 30 minutes before service, gently stir the cream cheese into the cooking liquid. Add Parmesan and spinach. Cover and cook until the spinach wilts and the sauce is creamy. Top with fresh basil and Parmesan shavings just before serving.

Side Dish

Kasey Jo with EdenHill Communities and her Don't Be Krabby Salad

#1 - EdenHill Communities DON’T BE CRABBY PASTA SALAD Ingredients Pasta Salad • Package of tri-color pasta, cooked and drained • 1 small bag shredded carrots • 1 can sliced water chestnuts, drained • 2 bags snow peas, diced • 1 container cherry tomatoes, diced • 1 bunch green onion, sliced • 1 large cucumber, diced • 2 packages imitation crab, diced

Jennifer with Elevated Eye Care and her smashed potatoes

# 2 - Elevated Eye Care CRISPY PARMESAN SMASHED POTATOES WITH CREAMY GARLIC HERB DIP Ingredients Parmesan Smashed Potatoes • Baby potatoes • Olive oil • Salt • Black pepper • Garlic powder • Grated parmesan

Dressing • 1 large squeeze bottle of mayonnaise • 16 oz sour cream • Tony’s Chachere’s Seasoning • Uncle Chris’ Gourmet Steak Seasoning • Garlic powder • Onion powder

Creamy Garlic Herb Dip • 1 cup of sour cream • 1 small garlic clove, finely grated • 2 tablespoons green onion • 1/2 tsp onion powder • 1/2 tsp garlic powder • 1/4 tsp salt, black pepper • Squeeze of lemon

Directions In a very large bowl, add your cooked pasta and the rest of the ingredients. Ensure pieces are cut into bite-sized pieces. Mix and set aside to allow the pasta to cool. While that’s cooling, mix your dressing. In a side bowl, mix your mayonnaise, sour cream, and an ample amount of all the seasoning. Stir well. Once combined, add to your cooled pasta salad and mix well. Refrigerate for at least 2 hours (longer is better). Take out of the refrigerator, stir, and serve chilled.

Directions Boil baby potatoes in well-salted water until fork-tender, about 15-20 minutes. Drain and let steam-dry for a few minutes. Put on a sheet pan and smash each potato with the bottom of a glass. Drizzle generously with olive oil. Season with salt, pepper, and garlic powder. Sprinkle generously with Parmesan. Bake at 425°F until deeply golden and crispy, about 25-35 minutes. Finish with a little extra Parmesan and chopped parsley. For the creamy garlic herb dip, mix together all ingredients. Mix well and refrigerate until ready to serve. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

Dessert

• • • • • • • • • • • • •

Michelle with T.A. French and her carrot cake cupcakes

#1 - T.A. French

CARROT CAKE CUPCAKES

This recipe makes 24 cupcakes using tulip liners. Ingredients For the cake • 4 eggs • 1 ¼ cups vegetable oil • 1 ½ cups white sugar • ½ cup brown sugar

O UR TOWN | FO O D + BEVE RAGE

2 tsp vanilla 2 cups all-purpose flour 2 tsp baking soda 2 tsp baking powder ½ tsp salt 2 tsp ground cinnamon 3 cups grated carrots 1 cup chopped pecans For the frosting 1 cup butter, softened 16 oz cream cheese, softened 8 cups powdered sugar 2 tsp vanilla 2 cups chopped pecans

Directions Preheat oven to 350°F. Grease and flour pan(s). Beat together eggs, oil, sugars, and vanilla in a large bowl. Gradually mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan(s). Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack to completely cool. For the frosting, combine butter, cream cheese, powdered sugar, and vanilla. Beat until smooth and creamy. You can stir the chopped pecans in if you’d like or use them on top of the frosting. Wait until the cake is fully cooled before frosting.

CROATIAN LEMON CAKE Ingredients For the base • 65g cold, unsalted butter • 340g plain or all-purpose flour • ½ tsp baking powder • ¼ tsp fine salt • 150g caster sugar • 1 egg • 1-2 tbsp milk, as required • 1 tsp vanilla extract For the lemon topping • 100g unsalted butter, melted • 200g caster sugar • 4 eggs • 2 medium lemons, juice and zest • 100g ground almonds Directions Preheat oven to 350°F and place a baking tray in the oven to heat up. Weigh your butter and pop it in the freezer to harden before you grate it. Grease and line your cake tin. Add flour, baking powder, salt, and sugar to a mixing bowl, then whisk together. In a separate bowl, beat the egg with 1 tbsp of milk and the vanilla extract. Take butter out of freezer and grate directly into flour mix. Stir to combine (Tip: Use a butter knife to stir). Add the egg mix to flour and butter mix. Use your hands to simply bring the dough together;

Jennifer with New Braunfels Blinds and Drapery and her Croatian lemon cake

#2 - New Braunfels Blinds and Drapery

it should be sticky. If necessary, add extra milk. Flour your fingers and push the dough into the cake tin and up the sides, ensuring consistent thickness. Place the base in the fridge while you prepare the lemon topping. For the topping, melt butter and set aside. Beat eggs and sugar until light and frothy, approx. 5 minutes. Fold in lemon zest and juice, ground almonds, and melted butter. Pour into the base. Place on a hot baking tray in the center of the preheated oven and bake for 30 to 40 minutes. The top should look like light meringue, but the center of the cake should still be a bit jiggly. Leave to cool in the tin for 30 minutes before removing.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

TA STE OF NEW BR AUNFELS

In 2023, the New Braunfels Smokehouse Tastin’ Box earned some well-deserved recognition, taking home Garden & Gun’s Made in the South Award for Food

Generations of recipes, hickor y smoke, and plent y of heart at New Braunfels Smokehouse ARTICLE BY KELLY SHEARING PHOTOGRAPHY BY NEW BRAUNFELS SMOKEHOUSE

H OT SP OT | FO O D + BEVE RAGE

For more than 80 years, New Braunfels Smokehouse has been part of the fabric of the city, growing from an ice plant into a family business known across the country for hickorysmoked meats.

“It’s made with lots of love. It really is.” - Josh The story began in 1943, when Kemble “Kim” Dunbar purchased the New Braunfels Ice Company. At the time, the ice plant provided cold storage for local farmers and ranchers, and behind the building, local workers were smoking hams, turkeys and sausage. “My grandmother got to know the guys smoking meats in a shed-type building behind the plant, and they came up with the idea to start a business together. That’s how this all got started.” Hale recalls. Those early smoke masters even brought family recipes into the business. Many of those recipes are still part of the Smokehouse today. “Most of our seasonings, especially sausage, everything is pretty much exactly how it was in 1945,” Hale says. The process has remained remarkably hands-on, too. Josh explains that most of the sausages are still

made with individual ingredients measured by hand rather than relying on pre-blended seasonings. Hams, turkeys and briskets are hand-rubbed, too. “There is no machine doing this stuff,” Hale says. “Even when it comes to the other products, say hams and turkeys and briskets, everything's hand rubbed.” That attention to tradition extends to the smoke itself. While the Smokehouse experimented with woods such as mesquite, pecan and various oaks in its early years, hickory became the standard because of its consistency. “If we're sending it to New York or sending it to California, or we're eating it here in Texas, it's an accepted, appreciated taste, the hickory,” Hale says. Today, that tradition lives on in a wide range of products, from smoked hams and turkeys to brisket, ribs, tenderloins, sausage and jerky that the smokehouse CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

ships direct-to-consumer throughout the United States. For Josh, jerky is one of the clearest examples of just how much work goes into the food. “It’s very labor-intensive because you have to handle each small piece by hand,” he says. For easy math, with every 10 pounds of raw meat, you will only yield about three pounds of jerky after the smoking process. Losing 2/3rds of its original weight is the biggest reason why jerky is expensive. For holiday tables, the Smokehouse points to its Hickory Smoked Spiral Sliced Ham and Texas Brisket as two of its biggest sellers. Locals, however, tend to have their own favorites. “Sausages here,” Hale says. The downtown retail store allows customers to purchase individual varieties that are not available in the same way through the traditional catalog. Then there is Wurstfest, where the Smokehouse has been part of the celebration since its beginning in the 1960s. The company was the only business to participate in the first Wurstfest and has returned every year since. Today, the Smokehouse serves from one of the festival’s largest booths, with a menu built specifically for the event. Its signature Wurstkabob features five sausages, moving from the traditional pork and beef sausage to cheddar sausage, to bratwurst, to jalapeño wurst, and finally ending with a sweet apple wurst. And no visit is complete without bread pudding. “We are very well known for our bread pudding,” Josh says. “At the end of the night, there are people lined up to get the bread pudding.” Made at the Smokehouse and baked fresh at Wurstfest, it is served with a vanilla butter sauce. If you want to share a taste of New Braunfels with a family member, friend, or your business clients, that’s what they do, and do it well. From its 1940s ice plant beginnings to its Wurstfest tradition, New Braunfels Smokehouse has kept the focus where it started: good food, familiar recipes and plenty of people who take pride in making food with love.

H OT SP OT | FO O D + BEVE RAGE

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R AISE A

Glass

Photography Courtesy of Southern Standard

Southern Standard brings people together for moments worth remembering

Photography Courtesy of Southern Standard

ARTICLE BY KELLY SHEARING | PHOTOGRAPHY BY ERIN VAULKNER PHOTOGRAPHY & SOUTHERN STANDARD

PA RT Y P LA N N IN G | EVENT PLAN N IN G + SE RVICE S

Photography Courtesy of Erin Vaulkner Photography

For Koby Morris, a great event is about far more than what is poured into the glass. It is about the people gathered around it, the details that make them feel welcome, and the rare moments when everyone who matters is in the same room. That philosophy is at the heart of Southern Standard, the mobile bar company Koby founded after spending eight years working on power lines. A New Braunfels native and lifelong entrepreneur at heart, Koby originally planned to work in the medical field before taking a different path. His wife, Megan, had already built her hair and makeup company, Southern Tease, in the wedding industry. Koby found himself looking for a way to build a career that would allow him to spend more time with his family. “I figured the only way to get on my wife’s schedule to make more time for my family is to be in her industry,” Koby says. The idea for a mobile bar began taking shape in 2019. Koby started gathering equipment and preparing to launch, only to have the pandemic put those plans on hold. He continued working on power lines until 2022, when his wife gave him the push he needed to finally make the leap. “If you don’t jump in with both feet to the bar now, this opportunity is going to pass you by,” his wife told him. The push was exactly what Koby needed. He jumped in feet first two months later. Koby had never worked in a bar or bartended before, so he learned by doing. He hosted free events, worked family gatherings, and spent countless hours figuring out how to provide more than simply drinks. The effort paid off. Southern Standard completed 167 events in its first full year, followed by 264 the next year and 323 the year after that. After celebrating its fourth anniversary in July, the company is approaching 800 completed events. For Koby, that growth is meaningful because Southern Standard has allowed him to build a business around what matters most to him: family, flexibility and being present for the moments that matter. Today, that same perspective influences how he serves his clients. “A lot of the time, people don’t realize how much work goes into hosting,” Koby says. “They should be able to enjoy their own event.” One of his biggest pieces of advice is to avoid trying to do everything. At home, that might mean keeping the drink menu focused rather than offering so many choices that the host spends the evening running around restocking supplies.

Photography Courtesy of Southern Standard

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

Photography Courtesy of Erin Vaulkner Photography

Photography Courtesy of Southern Standard

“People wouldn’t have shown up if they didn’t want to be there to enjoy you,” he says. “I think hosting is making sure you are personable with your guests.” Professional help can make an especially big difference at larger celebrations. That means hiring experienced vendors rather than asking friends or family members to fill professional roles. When loved ones are responsible for coordinating, DJing, or tending the bar, they can miss the very moments they came to celebrate. At Southern Standard, personalization begins with the drinks. Clients can come in for a tasting and sample nine signature cocktails before selecting their favorites or creating something of their own. Koby encourages couples to give their drinks names tied to their lives, whether that means a favorite destination, a pet, or the story of how they met. Even the consultation is designed to make hosting easier. Clients spend around two hours with Koby discussing everything from what and when to purchase to the order of events surrounding toasts and other moments. The goal is for clients to leave with more information and confidence than they had when they arrived. Southern Standard also keeps an eye on what is happening behind the bar. One of Koby’s favorite innovations is the dessert cocktail, often a Pecan Espresso Martini, introduced toward the end of an event. The limited-time addition gives guests something new to look forward to while pairing naturally with dessert. The Pecan Espresso Martini is also Koby’s personal favorite.

M E E T S O U T H E R N S TA N D A R D

Photography Courtesy of Southern Standard

Founded by New Braunfels native Koby Morris, Southern Standard brings professional bartending, custom cocktails, and personalized service to weddings, private parties, and corporate events. The company’s creative cocktail concepts have earned national attention, including recognition at the 2025 Wedding MBA and a feature in The New York Times. southernbarservices@outlook.com | (830) 237-2332

PA RT Y P LA N N IN G | EVENT PLAN N IN G + SE RVICE S

Photography Courtesy of Southern Standard

“ We w a n t to make every g u e s t fe e l welcome, fe e l l i k e they have a friend behind t h e b a r.” - Ko b y

“I thought, this is my niche,” he says. “I’m going to figure out a way to make it great.” For Koby, though, the most rewarding part of the business has little to do with trends. It is being invited into moments that will never happen quite the same way again. “All of the people that are in that room will never assemble all at the same time ever again,” he says. That is why he tells his team that being present at someone’s wedding or celebration is a privilege, not simply a job. Years later, repeat clients may return for a corporate event or another celebration, sometimes with a growing family in tow. Those full-circle moments are what Koby treasures most. Behind every cocktail, consultation and carefully tended bar is a simple goal: to help people put down the work, raise a glass and enjoy the people who came to celebrate with them.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

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Friday night lights, homecoming, and all the small-town magic makes these moments

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

vineyard

V I B E S

Allegretto Vineyard Resort — your next fall road-trip destination ARTICLE AND PHOTOGRAPHY BY CHAD JEFFRY

M UST SE E | FO O D + BEVE RAGE

In the heart of Paso Robles sits Allegretto Vineyard Resort — a true wine oasis. Approaching the resort, you can feel the atmosphere begin to take over. Passing by other local wineries and pulling into the resort, you experience the blending of Italian heritage and worldclass wines. The common theme at the resort is the Cello; everything from the shape of the property (the north edge of the property curves much like the instrument) to the design of the courtyard, the names of the wines, and the name of their on-site restaurant. Allegretto’s resort includes over seven acres, with one of its three local vineyards sitting directly on the property. We had a guide to lead us through our tasting, giving us the full experience - working with our palettes to get the perfect taste from each varietal. The tasting list included a 2022 Cello Chardonnay, which is finished in stainless steel barrels, and was light, crisp, and citrusy. The 2019 Heart of the Vibe, a blend of Petit Verdot, Cabernet Sauvignon, Malbec, and Tannat, had hints of lily and lavender and reminded me of my days in the Oregon wine country. The 2018 Cabernet Sauvignon from the Willow Creek Vineyard was a surprise because of how clean it finished. We ended with their 2018 Tannat from their Allegretto Vineyard on property. As someone early on in their wine journey, each tasting was truly unique and tasteful. The progression from Chardonnay to Tannat helped the palette develop and enjoy the flavors and notes of each unique bottle. The robust Tannat was easily the favorite. The grapes originated from southern France through Uruguay and are now grown across the globe. With notes of butterscotch, cherry, and tobacco, it was rich and smooth. Tannat is also touted as one of the “healthiest” wines due to its high level of antioxidants. Shortly after the tasting, there was a little time to explore the resort itself, from the breathtaking art pieces to the peaceful courtyard, bocce ball court, and the chapel. The most impressive piece may have been a cross-section of a sequoia tree that was felled in 1952, dating back to before 214 BC (before the Great Wall of China was built). Moving on to dinner, we sat down at Cello Ristorante, the on-site restaurant and bar. Our server picked out their top dishes and drinks that were currently on the menu. She also informed us about the fact that they have not only resort guests who eat here but also regular locals. I started off with one of Cello’s signature cocktails, the New Fashion — an amazing twist on the regular Old Fashioned that includes Basil Hayden Bourbon, Nitro-Infused Vanilla Espresso Turbo (made in-house and infused with a cinnamon smoke directly from a fresh cinnamon stick, an orange, and Angostura bitters. We started our meal with the Shrimp & Risotto dish, made with garlic roasted shrimp, spring peas, mascarpone, baby arugula, pecorino romano, truffle, tomato confit, and Calabrian romesco. Shortly after, the 16-ounce Lamb Rack and a glass of the 2017 Tannat arrived. Paired with fresh grilled vegetables, a buttermilk and confit garlic mash, and drizzled with a Tannat demi-glace, this dish was more impressive than the first dish. To finish the meal we had the Triple Chocolate Bomb. The softness of the cake and mouse, with the crunch of the almonds, made this subtle, sweet, and too good to pass up and completely devour. Next time you’re looking for an extended weekend trip, look no further than Paso Robles and Allegretto Vineyard Resort. They book fast for the weekends as they are always hosting music, art, yoga, and other events, so be sure to plan this one out soon. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

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H O W N E W B R A U N F E L S C O N S E R VAT I O N S O C I E T Y P R E S E R V E S H I S T O R Y, O N E S T O R Y, S T R U C T U R E A N D R E C I P E AT A T I M E ARTICLE BY KELLY SHEARING | PHOTOGRAPHY BY NEW BRAUNFELS CONSERVATION SOCIETY

TASTING

Lindheimer House

HISTORY For the New Braunfels Conservation Society, preserving local history is about more than saving old buildings. It is about giving the community a chance to experience the people, traditions, and everyday life that helped shape New Braunfels.

NOW OP E N | L I FE + C ULTU RE

Founded in 1964, the Conservation Society began with the preservation of the Lindheimer House and eventually created a historic village by moving structures to its property. Today, the grounds offer a hands-on look at early New Braunfels, from the original 1870 school to historic homes, businesses, and gathering spaces. “Our mission is to save and preserve all this stuff,” says Martha of the New Braunfels Conservation Society. “Trying to stay with the mission and, you know, just I love having kids come out.” That hands-on approach is especially meaningful for younger visitors. Through tours and activities, students can see how earlier generations lived, worked and built their homes, gaining a greater appreciation for what came before them. That history also comes through in a more familiar way: food. The Society’s Kaffee Haus during Wurstfest week brings traditional dishes to the table, including potato soup, potato pancakes, sausage sandwiches and Koch Kaese (or Kochkäse). Some recipes have been adapted over time, but the goal is to stay close to the foods and methods that would have been familiar to early German settlers.

“That’s how we present it: a spin on tradition.” - Martha “They used what they had,” Martha explains. “With the cow, you got the milk, you got the cream, you got your cut of cheese and your butter. You know, it's one-stop shop with a cow.” That practical, resourceful spirit is part of what the Society hopes visitors take home. As Martha puts it, “We try to stay with tradition if we can.” From historic structures to recipes passed down through generations, the New Braunfels Conservation Society keeps pieces of the past within reach. A visit offers more than a glimpse into local history. It is an opportunity to see, taste, and appreciate the traditions that helped make New Braunfels what it is today. Learn more about the New Braunfels Conservation Society and visit the historic grounds to experience a little local history for yourself. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 46

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N N B T X . NEIGHBORHOOD

LIST PRICE

D AT E S O L D

DOM

BDRMS

B AT H S

SQUARE FEET

758 Haven Point Loop

$849,000

08/10/2026

3.5

3422

129 Legacy

$829,900

08/18/2026

265

3.5

3440

2111 Appellation

$824,900

08/17/2026

3112

1385 Capitare

$850,000

08/24/2026

2341

27511 Fels Mauer Blvd

$889,999

08/31/2026

3.5

2943

1454 Via Principale

$975,000

08/13/2026

158

3.5

3299

42 Ridge Dr

$995,000

08/03/2026

4608

1242 Ervendberg Ave Lot 4

$979,900

08/31/2026

1716

1647 Bussola

$1,099,000

08/03/2026

4.5

4332

2101 Oak Valley Dr

$1,100,000

08/25/2026

3.5

3566

1412 Corkscrew

$1,049,000

08/31/2026

110

3.5

3961

1408 Corkscrew

$1,125,000

08/12/2026

272

3.5

3860

387 Curvatura

$1,095,000

08/19/2026

3115

1623 Bussola

$1,089,999

08/10/2026

144

3.5

3573

474 Hunters Trophy

$1,149,900

08/03/2026

4.5

4693

1188 River Chase

$1,250,000

08/13/2026

228

4.2

6080

2573 Beaver Ln

$1,249,000

08/26/2026

3.5

4011

368 Butternut

$1,275,000

08/25/2026

183

3576

827 Schumanns Beach

$1,450,000

08/28/2026

112

2694

1210 Whispering Woods

$1,590,000

08/31/2026

370

6.2

4905

850 NE Ewelling Lane

$1,499,000

08/14/2026

192

1.5

1274

1324 Sleepy Hollow Ln

$1,590,000

08/17/2026

2243

5955 Colin Rdg

$1,587,000

08/13/2026

4.5

4209

1534 Circolare

$2,849,000

08/17/2026

4.5

6011

260 Bear Creek

$4,199,500

08/27/2026

134

5.5

5413

This data is a sampling of sold properties from August 2026. Source: SABOR (San Antonio Board of Realtors).

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

Midnight Magick 50

H AP PY H OU R | FO O D + BE VE RAGE

ARTICLE AND PHOTOGRAPHY BY GOODWINS UNDERGROUND SPEAKEASY

t r o f m o C r u Protect Yo

Tucked beneath the charm of historic Gruene, Goodwin’s Speakeasy is the kind of place that feels like a secret worth keeping. This gin-forward beauty brings a little of that Goodwin’s magic home. Texas gin meets warm allspice, cinnamon, rich cherry liqueur, and tart pomegranate for a cocktail that practically begs for crisp evenings, golden sunsets, and one more round. Shake it up, pour it into a coupe, and let fall do its thing. And if you’d rather skip the cocktail shaker altogether? Just go see the barkeep, James, at Goodwins! INGREDIENTS • 1 1/2 oz Texas gin • 1/2 oz allspice dram (syrup made with 1/2 cup water, 1/4 cup brown sugar, 3 oz allspice, 1 cinnamon stick) • 1/2 oz pomegranate juice • 1/2 oz Heering Cherry Liqueur • Dash of simple syrup DIRECTIONS 1. Combine ingredients in a cocktail shaker 2. Shake vigorously 3. Strain into a coupe glass 4. Garnish with a rosemary sprig 5. Enjoy!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S OCTOBER 3 R D

Pink Warrior Advocates Red Dress Run 500 Main Plaza, New Braunfels, TX 78130 | 11:00 AM Get ready to paint New Braunfels red! The Red Dress Run brings the community together for a fun-filled bar crawl benefiting Pink Warrior Advocates, which supports local breast cancer warriors. Participants are encouraged to wear red, while breast cancer survivors and warriors can wear pink in celebration of their strength. OCTOBER 8TH

40th Annual Friends of the New Braunfels Library Book Sale 375 S. Castell Ave., New Braunfels, TX 78130 | 5:00 PM Celebrate the Friends of the New Braunfels Public Library’s 40th Annual Book Sale, October 8-10 at the Civic Center! Preview Night runs Thursday from 5-7:30 p.m. with free admission for members and $25 for nonmembers. Friday and Saturday morning are free, followed by Saturday’s $5 Bag Sale from 1 to 5 p.m. All sales are tax-free. OCTOBER 8TH

40th Annual Gruene Music & Wine Festival 1281 Gruene Rd., New Braunfels, TX 78130 | 5:00 PM Enjoy four days of Texas music, wine, and good times at the Gruene Music & Wine Festival, October 8-11. Thursday’s Kickoff Party runs 5:30-8:30 p.m., Saturday’s Tastings & Tunes runs noon to 6 p.m., and ticketed concerts take place Friday and Sunday. Free admission is available Thursday and Saturday, with tasting tickets sold separately.

EVE N TS

OC TOBE R 1 1 T H

Pickleball Jam 2026 207 E San Antonio St., New Braunfels, TX 78130 | 11:00 AM Grab your paddle for Pickleball Jam 2026 on Sunday, October 11, at The Lost and Found. Enjoy tournament play, live Texas music, food and drinks, and a day of friendly competition, all while supporting the Humane Society of the New Braunfels Area. Tournament teams and general admission tickets are on sale now. OC TOBE R 1 7 T H

Dia de los Muertos Festival 500 Main Plaza, New Braunfels, TX 78130 | 12:00 PM Celebrate tradition, culture, and community at the 10th Annual New Braunfels Día de Los Muertos Festival on October 17 in Downtown New Braunfels. Enjoy live music across three stages, folklorico and Aztec dancers, mariachis, a procession parade, over 100 local vendors, cultural food, kids’ activities, art, and more. Admission is free! OC TOBE R 2 4 T H

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34th Annual Texas Clay Festival

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Gruene Historic District, New Braunfels, TX 78130 | 10:00 AM

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Explore the 34th Annual Texas Clay Festival, October 24-25 in Gruene! Shop work from more than 80 Texas potters and clay artists, watch live demonstrations, and discover unique pottery and sculpture. The festival runs Saturday from 10 a.m. to 6 p.m. and Sunday from 10 a.m. to 5 p.m. Admission is free. CONTINUED >

CHOOSE US FOR FLEXIBLE & SECURE FENCING OPTIONS. Call us today for details.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N BT X

events

CONTINUED

OCTOBER 24 TH

Hill Country Music Jam

FALL IN TO s g n i Sav

2317 FM-758, New Braunfels, TX 78130 | 6:00 PM Rock, country, dancing, and conservation come together at the Hill Country Music Jam! Enjoy live music from Knotty Grove and Pony Express, an exclusive VIP pre-party featuring Kayla Jane, an open bar, food trucks, a live auction, and a raffle. Every ticket supports Comal Conservation and its work protecting Comal County’s land, water, and wildlife. OCTOBER 28TH

New Braunfels Senior Expo & Veterans Expo

FREE

MINI SPLIT

375 S. Castell Ave., New Braunfels, TX 78130 | 9:00 AM Connect with local resources at the New Braunfels Senior Expo + Veterans Resource Expo on Wednesday, October 28, from 9 a.m. to 3 p.m. Discover support for veterans, seniors, caregivers, and families, including healthcare, benefits, housing, financial planning, wellness, and community resources. Admission is free, and all are welcome. OCTOBER 29 TH

Downtown Spooktacular 2026 500 Main Plaza, New Braunfels, TX 78130 | 5:00 PM Get ready for a spooktacular evening in Downtown New Braunfels! Kids can trick-or-treat at stops throughout downtown, with local businesses, first responders, city departments, and community partners handing out treats. Look for teal pumpkin buckets for non-candy, allergen-safe treats, and enjoy free shuttle service from City Hall.

EVE N TS

Live Aligned in God's Design "I never thought I could live life with no pain. I thought headaches were a constant for me. I am surprised to see this much improvement in one month. Better sleep, better digestion, positive attitude, feeling stronger in the gym. I would tell my past self to keep going, don't lose faith, and stay dedicated." - Mariah W.

Call, Text Or Scan To Schedule Your Initial Consultation. www.maxlivingnewbraunfels.com | (830) 255-4350

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Dr. Leah Dunks Baldwin, DO, FAACS Board Certified Cosmetic Surgeon

headwaterssurgical.com | 830.214.6330 | 19A Gruene Park Drive, Suite 101, New Braunfels, TX 78130