Search

Joel Mozersky

Despite what canned concoctions may lead people to believe, humble chicken soup can actually be a work of art. A broth, so goldenly hazy it’d make IPA drinkers jealous, surrounds crispy islands of croutons; carrots pop against this canvas, as do cannellini beans and seemingly sun-kissed zucchini, and a sprinkling of Parmesan and dill brings it all together with additional color, fragrance and texture.

Beverages

Altstadt Brewery

Becker Vineyards

Civil Goat Coffee

Craft Pride

Messina Hof

Spec's Wine Spirits and Finer Foods

Texas Coffee Traders

Texas Keeper Ciders

Tito's Handmade Vodka

May/June 2019

May/June 2019

Now is the perfect time of year to get out on the road and explore some great new spots — along with the old favorites, of course — both in and around Austin. When we started planning this issue, we wanted to make a point to shine a light on many of the unique food and beverage businesses popping up just outside of the city limits. As Austin expands and grows, the towns a quick drive down the road are developing right along with us.

Join us on a road trip through Driftwood, our neighbors to the southwest. Most Austinites have already taken the trip to visit the world famous Salt Lick BBQ , either to get your fill of barbecue or to attend a wedding (like mine) at one of their venues. But now, there’s so much more to explore in the area before you get your barbecue fix.

Cheers to getting out and exploring not only Austin, but all of the amazing towns Central Texas has to offer.

A Texas-Sized Solution

They say that what starts here in Texas changes the world, and that phrase has never rung truer than it does today. Extreme weather events and population numbers are on the rise, and Texas is experiencing its fair share of both. Texas’ population is projected to double to 55 million by 2050, and our battles with droughts, floods and hurricanes occur all too often. To solve these issues, we need expert help, and that is precisely what the professionals at Planet Texas 2050 are working toward.

The grand challenge program, launched by the University of Texas in January 2018, combines research from the university’s academic departments with findings from statewide studies to identify solutions to the state’s most pressing issues. “Our focus is on figuring out how to make Texas resilient … a place that’s safe, healthy and ecologically and economically vibrant for everyone who lives here now and will live here in 2050,” says Katherine Lieberknecht, chair of the Planet Texas 2050 Organizing Committee.

The program has four main research pillars: water, energy, urbanization and ecosystem services. All of these pillars influence food availability, but water is particularly essential as a necessary resource for farmers, ranchers and other food producers. One of Lieberknecht’s projects within Planet Texas 2050, the Texas Metro Observatory, will look at “using Austin as a template to figure out how to access food security across the state,” she says. “Even without the complications of extreme weather events, like increasing droughts, just having more people here puts more demand on existing food system infrastructure.”

When asked what Texans can do to prepare for these projected changes, Lieberknecht championed community outreach. “I would encourage people to not only think about water at the household scale but also to start discussions at the city scale about ways to make Texas cities more water-smart over the next couple decades as a way to create that resilient system for the rest of our water uses, including agriculture.”

Experts will also study ecosystems and ways to protect the soil we so rely on. The project is projected to finish in seven years, and at its completion, Lieberknecht says they will begin implementing real changes based on their research. “Our hope is that the new knowledge and the tools we’re developing will really help everyone in Texas reach 2050 with a thriving economy and a healthy environment.”

Find more information at planettexas2050.utexas.edu

By Darby Kendall• Photography courtesy of Planet Texas 2050

The Art of the Tip

You head out for a nice dinner, and the restaurant is busy, so you grab a seat at the bar for a drink while you wait for a table. When the tab comes, you pause — do you tip a percentage of the total or a buck or two per drink?  During dinner, the service is great, but the food is just okay — do you tip on the service, the food or the whole experience? You head to the valet and scratch through your wallet for cash. Is $2 enough? That’s all the cash you have. Trying to navigate what to tip and when can be dizzying at best and frustrating at worst.

The Cavalier

This neighborhood dive bar, new to the East Side, prides itself on good food and a friendly atmosphere. The Cavalier’s laid-back ambience is reflected on two mirrors flanking the bar — posted on them in bold lettering are the house rules, “No Religion” and “No Politics.” And the bar’s motto, “You Be You,” is displayed on the bathroom doors. Owners Chadwick Leger and Rachelle Fox have worked in the Austin food scene for years, and they recently opened The Cavalier to have a spot of their own. The culinary influences of Leger, originally from Louisiana, and Fox, who grew up working at her father’s Caribbean restaurant here in Austin, can be seen throughout the bar. The menu has a Southern touch, but Fox’s Caribbean roots peek through in the dishes. Stop by for a draft zombie cocktail, jerk chicken wings or boudin balls.

2400 Webberville Rd.
thecavalieratx.com

Photography by Nathan Beels

Eat Your Flippin' Pancakes

Strange Magic

Jen Holmer El-Azzi lights up when talking about sourdough. “It’s like maaa-gic,” she says slowly and playfully with a big smile — like a good witch casting a spell.

Buzzworthy Bungalows

Honey bees are, no doubt, an essential part of our food system, but we can’t give them all the glory for pollinating our plants. Long before these bees were brought over by European settlers in the 17th century, native bees were keeping the plants of North America pollinated.

Hi Sign Brewing

After 10 years in politics and four years as a Marine Corps officer with one combat deployment, Mark Phillippe was searching for his next career and life path. An idea started brewing in 2010 while he was fishing with family in his father’s home state of Montana, on the banks of the Blackfoot River. Inspired by his love for craft beer and encouraged by two of his mentors, Tito’s Handmade Vodka founder Tito Beveridge and Deep Eddy Vodka and Sweet Leaf Tea founder Clayton Christopher, Phillippe set his sights on a microbrewery.

New Digs

It’s becoming increasingly rare to find undeveloped land for lease in Austin, so when Max Elliott found a city-owned plot not yet claimed, he jumped at the chance to use the land in a way that would benefit the surrounding community.

What's on Our Counter

Take a look at what our staff is enjoying this month.

Gardening the Green Way

Spring often takes the cake for Texans’ most beloved gardening season, but autumn is also an ideal time of year to put new plants in the ground. If your yard regularly requires an exasperating amount of water to stay alive, consider switching to a drought-tolerant landscape this fall.

The Temptation of Tempranillo

Tempranillo can be a bit of an enigma. When searching for it in a wine shop, you may find it labeled under many different names, due to it being the fifth-most-planted grape variety in the world. While it’s best known for its home in Central Spain, Rioja, you might also see it listed as Cencibel, Tinta del Toro, Tinta del Pais, Ull de Llebre or, in Portugal, as Tinta Roriz.

Help Feed Your Neighbors

Throughout Hunger Action Month in September, the Central Texas Food Bank is teaming up with Feeding America, a network of nationwide food banks, in an effort to fight hunger. Hunger Action Month is designed to raise awareness of food insecurity in America — the USDA found that 41 million Americans, including nearly 13 million children, are food insecure — and to inspire people to take action.

Black-owned restaurants to support in Austin

Here is a list of Black-owned restaurants to support in Austin. This list was created by KVUE.    

Treat Yourself: Cold, Local Treats to Enjoy This Summer

It’s summer in Texas, and people have been quarantined in their houses for several months. Now is the perfect time to get out and treat yourself to one of Austin’s many great cold treat options. From Austin’s own Lick Honest Ice Creams to Italian gelato at Dolce Neve or shaved ice at Sno-Beach, there are an abundance of choices to whet your whistle and satisfy your cravings. For the latest updates on hours and operational considerations, please check each location’s website for current details.

Lick Honest Ice Creams

Lick Honest Ice Creams certainly lives up to its name. This favorite spot works with local farms to create unique flavors like Goat Cheese, Thyme & Honey or Roasted Beets & Fresh Mint. Their seasonal flavors are always locally sourced, like the Yellow Rose & Elderberry, for instance, made with Austin-owned products like Respect Your Elderberries syrup, Antique Rose Emporium yellow rose petals and heirloom roses from Hausbar Urban Farm. Even if you are dairy-free or vegan, Lick truly has something for everyone, so make sure to add this to your summer dessert bucket list! ilikelick.com

Sno-Beach

Snow cones: you can’t go wrong with this classic summer treat, and Sno-Beach is serving up some of the best shaved ice in town. This Austin original has creative flavors and an awesome atmosphere that will make you feel right at home. Pick from fruity flavors like Hawaiian or Strawberry Daiquiri or try something a little sweeter like Cheesecake or Cotton Candy. Make sure to try this Austin staple that is sure to make you want summer to last forever. sno-beachatx.com

Holla Mode

Want to try a really unusual and delicious kind of ice cream? Look no further than Holla Mode. This food truck serves Thai style rolled ice cream that not only tastes great but is also fun to watch being made. Holla Mode has many specials including Remember the Alamode and Key Lime P-ice Cream. You also have the option to create your own by picking your base, flavor, chops and tops. Make sure to snap a picture before you devour it! hollamode.com

Cow Tipping Creamery

If you want amazing soft serve ice cream, Cow Tipping Creamery is the place to go. Pick from their own selection of creations or make your own. The Brownie & Cookie D’oh and the Gimme S’more are some of our favorites. Choose from toppings like honey dusted pecans, funfetti cake chunks or toasted coconut. You can also add one of their many sauces like strawberry pure or brown sugar hot fudge. Next time you’re looking for delicious soft serve, Cow Tipping Creamery has you covered! cowtippingcreamery.com

Blenders & Bowls

Acai bowls have become increasingly popular, and we can definitely see why. Blenders and Bowls serves some of the best fruity treats in Austin and has quickly become many people’s regular local snack spot. Try out the O.G. with  acai, strawberries, bananas and apple juice or the Sesher with acai, blueberries, bananas, peanut butter and chocolate almond milk. You really can’t go wrong with anything at Blenders and Bowls, so head on over and try some of their smoothies and delicious bowls. blendersandbowls.com

Churro Co.

What could be more satisfying than a churro and ice cream? Churro Co. is bringing a unique twist to this cinnamon classic and providing some of the best churro dishes around. Once you try one, you’ll want to go back multiple times to try every type of churro they have to offer. Go for a traditional churro and choose your dipping sauce, or literally heat things up with the Campfire - a churro tossed in graham cracker sugar, topped with Mexican chocolate sauce, whipped cream and torched marshmallows. This creation is both a masterpiece to look at and to eat! churrocoaustin.com

Amy's Ice Cream

Summer is just not as fun without ice cream and the perfect local place to go is Amy’s Ice Cream. You can go with a classic, local favorite like Mexican Vanilla or Belgian Chocolate, or try something a little different like Zilker Mint Chip. When you visit an Amy’s, you could get some extra entertainment when a “Scoop” throws your ice cream into the air before catching it in a cup. Amy’s is known for their talented “Scoops” that can do tricks with ice cream—a sight definitely worth seeing. amysicecreams.com

Cold Cookie Company

What’s better than a cold cookie sandwich with rich, creamy ice cream on a summer day? If you want two delicious treats in one, then head on over to Cold Cookie Company. Choose from a variety of options like a cookie sandwich made of Snickerdoodle cookies and Mint Monster ice cream, or you can try their own creation: the “Unshake.” With cookies and toppings layered in a cup rather than mixed together, this concoction is uniquely scrumptious. Choose from a variety of cookie and ice cream flavors, and select from their many toppings to make your dessert dreams come true. dolcenevegelato.com

Dolce Neve

Real Italian gelato is one of the best cold treats you could have to satisfy your craving for something sweet on a hot summer day. However picking only one flavor from Dolce Neve is extremely hard to do. One of our favorites is their signature Dolce Neve flavor—a delightfully creamy blend with a refreshing pop of lemon. You can also go for one of their classic flavors like Salted Caramel or a rotating flavor like Tiramisu. It’s too hard to choose just one flavor at Dolce Neve so don't be shy! Stop by more than once this summer and try them all. dolcenevegelato.com

Nada Moo

Enjoying ice cream can be really difficult when you can’t eat dairy. Luckily, Nada Moo is helping people enjoy ice cream without the dairy factor getting in the way. Try out scoops of Cookie Dough Fudge, Peach Cobbler or Marshmallow Stardust. One of our favorites is the Loaded Cookies & Cream Shake which can be made with your choice of oat milk or cold brew. Make sure to visit their storefront on South Lamar or find them in Whole Foods to try all of their amazing dairy free options. nadamoo.com

Sweet Ritual

Sweet ritual offers some of the best vegan ice cream in Austin. Along with their delicious flavors, they have a gorgeous store that is totally insta-worthy (if the inside is open) and makes eating their ice cream that much more enjoyable. Choose from coconut milk, peanut butter, even sunflower seed butter bases (and so many more!) to get exactly what you want. Stop by to pick up an ice cream cake for a special event or just grab a scoop for a snack. Whatever the reason, Sweet Ritual will satisfy the sweet tooth of both vegans and non-vegans alike. sweetritual.com

Bananarchy
A truly unique food trailer in Austin, Bananarchy provides the perfect summer treat—cold, fruity and sweet all in one. Bananarchy describes their creations as “revolutionary desserts,” and we couldn’t say it better ourselves. Our favorite has to be one of their specialties, the Peanut Butter Pie Banana, made with vegan chocolate, creamy peanut butter and graham cracker crumbs. Feeling creative? You can also build your own with a variety of different concoction possibilities. We promise you'll go bananas over these sweet treats. bananarchy.net

Story by Addison Starr. Photos by Edible Austin

Fitzhugh Row

Destination Fitzhugh Road

By Stacey Ingram Kaleh

The secret’s out. Fitzhugh Road, nestled between Austin and Dripping Springs, has evolved into a must-visit destination for all those interested in a casual, authentically Texas experience at breweries, wineries, distilleries and more. Ever since Jester King Brewery opened in 2010 and made a statement with its sour farmhouse brews set within sweeping Hill Country vistas on a family-friendly property, the local area’s landscape has significantly shifted and growth has exploded. So much so that it can feel hard to keep up, even for foodies, beer mongers, whiskey connoisseurs and locals. But have no fear! We’ve rounded up a list of new and happening spots not to be missed—that is, until more come around.

While you may have visited Jester King or neighbors like Last Stand Brewing, Revolution Spirits and Solaro Estate Vineyards, Fitzhugh Road has many other unexplored gems that make it worth visiting again and again. If your new year resolutions include trying something new, being more intentional when it comes to eating, drinking and supporting local businesses, or taking visitors out for a great socially-distanced time, make plans to spend a day exploring the Fitzhugh trail. And don’t forget to fuel up at some great local restaurants while you’re at it!

Beerburg Brewing & Restaurant

Passionate. Intentional. Homegrown. Authentic.

These are all words that come to mind after a conversation with Beerburg Brewing founder and native Austinite Trevor Nearburg. No stranger to the brewery scene, Nearburg is committed to brewing stellar hyper-local beers through sustainable practices and building a customer experience that is intangible and meticulously thought out. “There’s a lot about the energy of a place. I knew I could brew good beer, but I wanted to create a good experience and bring the joy and pride and excitement I feel when I’m brewing to my team and, ultimately, to the customer. Whether it’s perceived or not, I want people to walk away with an emotional connection.”

Following a career in international affairs and finance that took him from Austin to stints in India and New York City, Nearburg found his passion for brewing after experimenting with homebrewing with his brother. Quickly realizing that brewing was more than just a hobby and interested in a less traditional career path, he visited as many local craft breweries as possible and fell in love with the creative, counter-culture energy and welcoming spirit of Texas breweries and the brewing community. “It was important to me to create a place that could be a creative outlet, that could be a haven for that culture that really inspired me,” he said. “And the community aspect I observed at other local breweries stood out to me in a huge way—the specific focus on local ingredients, collaborations and community-building.” With a desire to learn hands-on and from the inside-out, he got his first brewery job stacking cases at Real Ale and eventually became head brewer at Uncle Billy’s.

Now an established pro, Nearburg has built his dream project on Fitzhugh Road, his ideal location. “I specifically sought out this location. Fitzhugh Road is important to me because it has an Austin address, it’s just across the Travis/Hays County line (in Hays), which means fewer restrictions and less red tape, and the Hill Country view is incredible.” Beerburg Brewing is a sprawling 15-acre property comprising a taproom, farm-to-table scratch kitchen and outdoor beer garden.

Working closely with chef Ricardo Gutierrez and brewer Gino Guerrero, Nearburg has intentionally identified seemingly every opportunity for Beerburg to be socially and environmentally conscious, prioritizing quality local ingredients and sustainability in all that they do. They source beef from local farmers, milk and eggs from Vital Farms and the freshest, ethically-grown vegetables from farms in the Rio Grande Valley, close to where Gutierrez grew up. Gutierrez has been in the kitchen since the age of 6, and his specialty is Mexican food, so you won’t want to skip Beerburg’s tacos. “I take pride in making a dish from scratch,” he says, “and it also eliminates a lot of the preservatives and chemicals.” As far as the beer goes, Nearburg and Guerrero use local grains, exclusively Texas malts and local herbs. Beerburg even has a staff position dedicated to local partnerships and sourcing. The brewery itself is located on relatively untouched land and has adopted permaculture principles—design centered on whole systems thinking, simulating and using resilient features observed in natural ecosystems. Guerrero spearheads the brewery sustainability plan and permaculture initiatives for Beerburg, ensuring that their programs conserve existing resources, replenish the aquifer their well draws from and provide nutrients that help flora, fauna and wildlife thrive in addition to native ingredients for the brewery and kitchen. 

As we sit outside in the beer garden, wearing our masks on a warm and sunny November day, we take in a view of beautiful rolling hills and, as we discuss what’s on tap and what’s on the menu, Nearburg points all around us to the native plants and trees on the property. From the cedar and juniper trees to persimmons, agarita and more, elements from the surrounding environment are infused into the beer, so that when you drink a pint glass of the Juniper IPA or Mugwort ESB, you are literally experiencing the native landscape. What’s more, Nearburg is a trained herbalist. He gets excited about this “wildcraft” approach and finds ways to use some often overlooked and underused plants that grow right in our backyards. 

The taproom was open just one month before it was shut down due to the pandemic. But it is ready to welcome visitors and family groups of all ages when it is safe to do so. Nearburg values inclusion, and his brewery manifests that value at every turn. Entering the tap room, the first thing you notice is an expansive mural by local artist Fabian Rey, whose artwork also adorns Beerburg’s cans, featuring two hands of different colors “cheers-ing” with the words, “Better Together” and “Come As You Are." There are options on both the beer and food menus for customers with any dietary restriction, including vegan, gluten-free and low-hops. 

“Instead of putting money into equipment and distribution, we invest more in our people, the experience of the place and creating a real destination. This being a specifically Austin and Hill Country brewery, I wanted it to be very much that. I want you to come out, experience the energy of the plants and the land, because when these are growing and thriving, you feel that. I think people pick up on that positive energy of a place where things are in balance with nature, and everything is a little brighter and happier. There’s nothing more local than Beerburg and you can see it, feel it and taste it.”

Although COVID-19 has undoubtedly put a damper on Beerburg’s opening, Nearburg and Gutierrez both remain cautiously optimistic and have big plans for the future. “If anything, it’s helped us to stay focused on our core values. We will always put our people first,” said Nearburg. He’s put many precautions in place to make the brewery as safe as possible for both his staff and customers. “If even one person on staff were to be affected and have reduced lung capacity … no amount of business or money would ever be worth that.” This focus on his team is one Nearburg takes pride in. He knows that a happy staff provides a happy customer experience—one that is authentic, one you can feel. 

For Gutierrez, COVID-19 has inspired him to innovate the menu. “It’s forced us to think more creatively. Early on, we put together to-go six packs, crowlers, ventured into making ice cream, and started focusing on to-go dishes that travel well.” 

Looking ahead, Nearburg and Gutierrez hope to see families and groups of friends in their beer garden, their spacious and vibrant taproom open to the views of the brew tanks and kitchen, people enjoying their obsession-worthy seasonal tacos, kids playing in their outdoor play space, dogs running around their dog park, and a continued  expansion of  their sustainability efforts, with an eye on adding solar panels and rainwater collection to the property. Beerburg is not just a brewery, it’s a community.

With that said, schedule a visit early this year! Pair the Mexican Lager, a refreshing yet complex and textured brew, with carnitas tacos on flour tortillas made in-house from Gutierrez’s grandmother’s recipe. Or, try the Wildcraft Mugwort ESB (Extra Special Bitter) for more herbal notes and order a signature, baked-in-house Bavarian pretzel. Looking for something sweet? Explore a wide assortment of inventive and delectable house-made ice creams, ranging from orange creamsicle to caramel apple. Come ready to try something new, something authentically Texan and have a good time. 

During the COVID-19 pandemic, advance reservations are requested for the outdoor beer garden. Online ordering and curbside pickup are also available.

13476 Fitzhugh Road, Austin 78736

beerburgbrewing.com

C.L. Butaud and Wine for the People Tasting Room

Two beloved boutique Texas winemakers have joined together to offer a unique tasting experience just off of Fitzhugh Road at the former location of Argus Cidery. After meeting at the Slate Mill Wine Collective wine incubator in Fredericksburg, Wine for the People founder Rae Wilson and the co-founders of C.L. Butaud, Brooke and Randy Hester, made the decision to team up for an outpost in the Austin area. While you may have picked up a bottle of Wine for the People’s Dandy Rosé or Grower Project Albariño at Central Market, or added a bottle of C.L. Butaud’s ‘Pa Pa Frenchy red to your cheese order at Antonelli’s, the new tasting room is an experiential must. Although Wilson and the Hesters have distinct winemaking styles, they share a vision to cultivate education and promote a connection to Texas wines made from 100 percent Texas grapes. Make a reservation to try some of the most inventive and delicious Texas wines—you can choose a flight of C.L. Butaud wines, Wine for the People’s lineup, or a mix of both! 

12345 Pauls Valley Road, Austin 78737

clbutaud.com

wineforthepeople.com

Fitzhugh Brewing

Driving along the Hill Country road, Fitzhugh Brewing appears like an oasis—its bright and inviting farmhouse tasting room appearing from the road. Embodying its motto, “Everything Casual. Nothing Careless.,” the brewery expresses its core value of inclusion, welcoming newbies and aficionados alike. Co-owner and General Manager Kerbey Smith has been working with her family at Pecan Springs Ranch, a Hill Country wedding venue, for the past six years. Inspired by Magnolia Market in Waco, Smith wanted to offer a similar experience in the Austin brewery space, with a focus on warmth, beauty and space for the entire family. Head Brewer Nathan Rice, known for his recipe design and experimentation, is on a mission to bring back “forgotten beers” with origins in Australia, Africa and Eastern Europe while embracing the Texas Hill Country spirit. On the menu you’ll find brews such as a Sparkling Australian Ale, Luthuanian Farmhouse Ale and Wee Scottish with malt-influenced flavors.

Partner PEJ Kitchens (a Poke-e-Jo’s company) offers a variety of comfort food onsite, from gluten-free backyard pork ribs and smokehouse nachos to a Hill Country dip sandwich made with Texas Wagyu sirloin, and more.  

15435 Fitzhugh Road, Dripping Springs 78620

fitzhughbrewing.com

12 Fox Beer Co.

Former army combat engineers and friends Joe Hogge and Aaron Luelling bring their love of family, country and great beer to Dripping Springs. After being stationed in Bamberg, Germany, and enjoying the local craft beers there, they followed their passion for master-crafted European style beer. Venture into 12 Fox Beer Co. to see what’s rotating on their 12 taps of small-batch, single-sourced malt brews. Ask for the German Hefeweizen, a medium-bodied pale, fruity wheat ale, or the Bettie, a complex Belgian Dubbel on Oak with notes of clove, spice, caramel and whiskey. And if you’re craving something other than beer, try their mead or gluten-free cider.

4700 W Fitzhugh Road, Dripping Springs 78620

12foxbeer.com

Treaty Oak Distilling

Named after the famous 500-year-old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas, Treaty Oak Distilling values the rich history of the Texas Hill Country. While they may not be the newest addition to Fitzhugh Road, they remain true to the “Pursuit of the Curious” which adorns every bottle and means they are constantly refining their offerings—from their whiskey and gin production to craft cocktails to delicious Texas barbeque, and more. 

Founder and CEO Daniel Barnes grew up in West Texas and was inspired by his parents who owned a restaurant and motel. Treaty Oak originally opened in North Austin in 2006 as the fourth distillery operating in Texas, but Barnes moved to Dripping Springs, which he appreciated for its history of community gatherings, in 2016. In the spirit of this history, Barnes prioritizes community and partnerships, working with family-run Kelvin Cooperage in Kentucky to supply American oak barrels that provide a toasty caramel profile to his brews; Barton Springs Mill for locally sourced, non-GMO heirloom grains (James Brown and the Barton Springs Mill team have a mill, malting floor and bakery onsite); and nonprofit One Tree Planted to donate $1 for every dumped barrel that can no longer be used. Treaty Oak also facilitates partnerships with other Central Texas nonprofits for its featured “Charity of the Month” program, where a portion of proceeds each month are donated to a local cause. 

Plan a visit to try their award-winning estate Ghost Hill Bourbon, which is made onsite in Dripping Springs with local heirloom grains from Barton Springs Mill. An authentic grain-to-glass bourbon, it is mashed, fermented, distilled, barreled and aged two years. A fan of gin? Ask for a Waterloo gin cocktail. And be sure to bring your appetite because you won’t want to pass by Alice’s Restaurant, which features barbeque and comfort food staples that are crafted to pair perfectly with whiskey. There’s plenty of space on their sprawling property to socially distance and spread out beneath the giant live oaks. If you’re missing the bar experience these days, take home a bottle of their premixed Old Fashioned, ready to pour over ice and enjoy at your living room bar. Break out your vinyl and spin a record while you’re at it, and you can imagine the smoky and sultry ambiance of your favorite dive, all wrapped up in a bottle.

16604 Fitzhugh Road, Dripping Springs 78620

treatyoakdistilling.com

One Shot Distillery & Brewery

Look for the giant Texas flag painted on the side of a giant red barn to find One Shot, a Veteran-owned distillery and brewery on Ranch Road 12, just off the intersection at Fitzhugh Road. Retired U.S. Army Colonel Phil Waldron wanted to combine his passion for supporting fellow veterans and first responders with his love of world class beer and spirits. He’s on a mission to craft great products and support great people, and is committed to using Texas Agricultural ingredients. One Shot’s flagship brand is “Three Volley Vodka,” distilled three times and filtered seven times. Named after the three volleys of seven fired at memorial services for fallen heroes, it’s designed for toasting past and present comrades. However, the selection doesn’t stop with vodka. They also offer rum and a dynamic mix of beer, from the Route Irish Red to Panzer IPA. Visit for mixed drinks, or place an order online to pick up growlers to-go. 

31610 Ranch Road. 12, Dripping Springs 78620

oneshotdripping.square.site

Off-the-beaten Path:

Wine lovers, don’t miss these local favorites just a few minutes off the main road!

Hawk’s Shadow Estate Winery

In search of a breathtaking Hill Country view? It doesn’t get better than the view at Hawk’s Shadow Winery with its hillside tasting room. From bold reds to complex white wines to refreshing dry rosés, family-owned Hawk’s Shadow offers a dynamic selection of varietals handcrafted with 100% Texas grapes. Don’t skip the HSV Estate Red, a Rhône-style blend from their low-producing estate vines with notes of plum and chocolate, or one of their signature dry Orange Muscats for a tantalizing palate experience unlike any other in the region. 

During the COVID-19 pandemic, advance reservations are requested.

7500 McGregor Lane, Dripping Springs 78620

hawksshadow.com

Sidecar Tasting Room by Bell Springs Winery

Take a slight detour to Old Fitzhugh for some prohibition-inspired ambiance at Sidecar Tasting Room, a special bar experience curated by the owners of Bell Springs Winery. Order a flight combination of red and white wines, take in the sounds of live piano (when safe to do so), or try a specialty wine cocktail for something unique. 

Sidecar is currently accepting online to-go orders only due to COVID-19.

501 Old Fitzhugh Road, Dripping Springs 78620

sidecartastingroom.com

Where to Pit Stop Along the Way:

Don’t forget to visit these other local picks for good times, great food and stunning views in between tastings.

Route 12 Filling Station

From wood-fired pizza to hand breaded chicken fried steak to seared ahi tuna, everyone in your group is sure to find something satisfying at Route 12 Filling Station, where every dish is prepared using a book of family recipes. They even have a splashpad and playscape if the kids need to get out the wiggles!

31560 Ranch Road 12 #214, Dripping Springs 78620

route12fillingstation.com

Texas Hill Country Olive Company

Make a reservation to enjoy farm-to-table salads, sandwiches, and flatbreads at the Orchard Bistro, or make a quick stop by their Tuscan style tasting room to grab some of their award-winning locally produced olive oils, balsamic vinegars and spreads.

2530 W Fitzhugh Road, Dripping Springs 78620 

texashillcountryoliveco.com

The Addison Grove

With exposed wood beams and stunning chandeliers, this 6,000 square foot barn-style venue offers enchanting views of Texas wildlife, pasturelands and the sweeping Texas Hill Country. Guests can wander the expansive grounds or step out on the patio to enjoy large oak trees, Longhorns, wildflowers and more. And don’t miss the new floral design studio, Native Bloom, opening in January.

11903 Fitzhugh Road, Austin 78736

Theaddisongrove.com; nativebloomfloral.com

Rambling Rose

Visit this enchanting event space and working ranch. Catch a glimpse of horses, goats, chickens and more in this picture-perfect setting with gardens, towering trees and rolling hills. 

1104 Fitzhugh Road, Austin 78736

Ramblingroseranch.com

Del Sol Yoga and Kung Fu

Find your inner strength and power when you visit Del Sol Yoga & Kung Fu on their bucolic Hill Country property. This community-centered space has classes for beginners, pros and everyone in between. 

13118 Fitzhugh, Austin 78736

Delsolaustin.com

Packit Gourmet

This is a shop for campers, hikers and outdoor lovers alike. Enjoy their convenient and delicious on-the-go meals and grocery items. Browse their many varieties of just-add-water meals, trail favorites and other food items perfect for outdoor enthusiasts of all types. 

14466 Fitzhugh Road, Austin 78736

Packitgourmet.com

Homemade Pizzas That Can't Be Topped

Nothing captures the spirit of summer quite like the sound of water splashing, friends gathering and cans opening on a sunny afternoon. As the grill fires up and the smell of burgers and hot dogs fills the air, another crowd-pleasing food comes to mind. Known for its ability to bring people together, this savory dish should not be overlooked this summer: homemade pizza.

As we look forward to safely gathering with friends and families outside in the sun, here are four easy pizza recipes that have not only  a little something for everyone, but that also pair perfectly with local Texas beers, frozen margaritas, sweet tea or lemonade. These recipes are also a fun way to get the kids involved and spend a little time with them in the kitchen. If you’re feeling particularly adventurous, you can even make your own pizza dough, although a store-bought dough or crust works just as well. If you do make your own dough, be sure to allow plenty of time, as many recipes must be prepared the night before. 

Feel free to get creative with your ingredients and toppings beyond what we’ve listed! One of the many joys of summer is the bounty of fresh vegetables, fruits and herbs that the season brings. Throw in whatever additional ingredients you can harvest from your garden, pick up at the farmers market or that simply sound delicious atop a pizza.  

These pizzas can be cooked on the grill, in your kitchen oven or in a pizza oven.

Buon appetito, y’all!

Veggie Pizza

The saying goes that you eat with your eyes first. And, if that’s the case, then the rainbow of colors on this veggie pizza—which showcases the very best of the season— makes this pie satisfying just by looks alone. Crunchy vegetables mixed with two types of cheese result in a beautiful, delicious display of the offerings in gardens and at farmers market stands this time of year. 

1 thin-crust pizza dough (a regular crust works too)

1 T. olive oil

¾ c. red pizza sauce

1 small green pepper, sliced

1 small red pepper, sliced

½ c. white mushrooms, sliced

½ red onion, thinly sliced

½ c. black olives, sliced

½ c. tomato, chopped

1 c. mozzarella cheese, shredded

½ c. Parmesan cheese, shaved

2 T. fresh basil, chopped

2 T. fresh oregano, chopped

Brush a thin-crust pizza dough with olive oil. Then spread a thin layer of your favorite red pizza sauce across the dough. 

Top the sauce with sliced green and red peppers, mushrooms, red onion, black olives and chopped tomatoes—or any vegetables you have!

Add shredded mozzarella and shaved Parmesan, and, finally, top with finely chopped fresh basil and oregano. 

Bake at 400° on a non-stick baking pan (425° for all other pans) in your kitchen oven for 20-35 minutes or until the crust is golden brown and crispy and the cheese is melted. (If using an outdoor pizza oven, cook-time will likely be shorter.) 

Meatball and Pepperoni Pizza

This pizza is for all the meat lovers out there. In true Texas fashion, this meat-heavy pizza was originally developed for a unique oven that is both a brisket smoker on top and a pizza oven on bottom, giving this pizza a singular smoky flavor. However, if you don’t have this wood-fired pizza oven and smoker, not to worry—a regular oven or grill works just as well. Feel free to make your own meatballs, use store-bought or replace meatballs with ground sausage. 

1 regular-crust pizza dough

1 T. olive oil

¾ c. red pizza sauce

2 c. meatballs (or 1 c. ground sausage)

¾ c. pepperoni slices

1 c. sliced mozzarella

½ c. red onion, thinly sliced

8-10 fresh basil leaves, whole

Brush a regular crust pizza dough with olive oil. Then spread a thin layer of your favorite red pizza sauce across the dough. 

Top the sauce with whole meatballs, pepperoni slices, sliced mozzarella, sliced red onion and whole leaves of fresh basil.

Bake at 400° on a non-stick baking pan (425° for all other pans) in your kitchen oven for 20-35 minutes or until the crust is golden brown and crispy and the cheese is melted. (If using an outdoor pizza oven, cook-time will likely be shorter.) 

Pesto, Prosciutto and Goat Cheese Pizza

A pesto base topped with prosciutto and goat cheese quickly turns this pizza into a vibrant and tasty work of art. The fresh herb pesto, tangy goat cheese and delicate prosciutto come together to create a light pizza that pairs nicely with a well-stocked charcuterie board. 

1 thin-crust pizza dough (a regular-crust works too)

1 T. olive oil

¾ c. pesto (plus extra for topping)

¾ c. prosciutto, rolled and thinly sliced

½ c. goat cheese, crumbled

¾ c. mozzarella, shredded

Brush a thin-crust pizza dough with olive oil. Then spread a thin layer of pesto across the dough.

Top the pesto with rolled and thinly sliced prosciutto, followed by crumbled goat cheese, shredded mozzarella and extra dollops of pesto.

Bake at 400° on a non-stick baking pan (425° for all other pans) in your kitchen oven for 20-35 minutes or until the crust is golden brown and crispy and the cheese is melted. (If using an outdoor pizza oven, cook-time will likely be shorter.) 

Margherita Pesto Pizza

Sometimes, the best things in life are the simplest. And this virtue definitely applies to the classic and well-loved margherita pizza. The recipe below swaps pesto for red sauce as a base to further emphasize the basil flavor, but feel free to substitute your favorite red sauce back in. Both are guaranteed to be delicious!

1 regular-crust pizza dough

1 T. olive oil

¾ c. pesto

1 c. sliced mozzarella

1 heirloom tomato, sliced

8-10 fresh basil leaves, whole

Brush a regular crust pizza dough with olive oil. Then spread a thin layer of pesto across the dough.

Top the pesto with sliced mozzarella, heirloom tomato slices and whole leaves of fresh basil. 

Bake at 400° on a non-stick baking pan (425° for all other pans) in your kitchen oven for 20-35 minutes or until the crust is golden brown and crispy and the cheese is melted. (If using an outdoor pizza oven, cook-time will likely be shorter.)

A Family Legacy That's Just Peachy

If you’ve ever made the drive from Austin to Fredericksburg along U.S. Highway 290, you’ve likely been dazzled by the abundance of wineries. But have you ever noticed the countless number of peach stands? Although for half the year many of these structures are sleepy and almost abandoned-looking edifices, they come alive from May through August (and even September and October in good years) during Texas peach season. 

Growing tree fruit is a long-term game. It requires the expertise of a pomologist, the risk tolerance of an entrepreneur and the wisdom and patience of a sage who is willing to devote time to rearing trees that, depending on the year, may or may not come to fruit. According to Travis Jenschke, peach seasons can be “good or better, or bad or worse.” Jenschke is the second of three generations of family farmers who have grown peaches at Jenschke Orchards—located along 290 near the Luckenbach turnoff. Gillespie County, where the Jenschke Orchards resides, has over 600 acres of peach trees in production on its loamy topsoil and rolling hills, and 50 of those acres are cared for by the Jenschke family. 

I hadn’t planned to see Travis, the eldest living Jenschke, while visiting the orchard, but to my delight, he was there that day. Meeting Travis did not disappoint as he delivered everything you’d hope from an almost-80-year-old peach farmer: warm, twinkling eyes, a delicately broken-in straw cowboy hat and a mustache as perfect as Jenschke peaches are pink. When I asked if the orchards we were admiring were always planted as peaches, he responds, “When I was a kid growing up, my dad depended a whole lot on peanuts and cotton. And if peanuts and cotton did well, we did well. But if it wasn’t doing well, we had to tough it out another year.” Such was the case for many family farms in the area during the 1940s, many of which eventually plowed their peanuts and planted peaches instead. 

Today, Travis’s son Barrett and his wife Lindsey run the family orchard. Lindsey describes meeting Barrett when they were going to school in Waco. “He kept saying ‘I live in Luckenbach!’ and I was like ‘Am I supposed to know where that is?!’ And he’s like, “Haven’t you heard the songs!?’ He was trying to name-drop, but it sadly meant nothing to me at the time.”
Eventually, Travis and Lindsey returned to the farm where Barrett grew up.“I think Barrett always knew he would come back and take things over. But I was always under the impression that was going to be our retirement plan…” Lucky for us, Barrett and Lindsey’s retirement plan kicked in early.  

When Barrett was 10 years old (and before traffic on 290 was a factor), he hooked up a watermelon-filled wagon to his four-wheeler and began the family tradition of selling fruit by the roadside. In his teens, he converted an antique covered wagon into a vegetable stand, which he eventually upgraded to a small covered barn. If you visit this summer, you’ll find a newly finished (and notably air-conditioned) storefront with tall raftered ceilings and the aromas of just-baked cobbler. There is a wall of shelves lined with peach preserves, peach salsa, peach butter and other products to delight visitors and give the Jenschkes an outlet for surplus fruit. 

Over the past decade, Barrett and Lindsey have busily diversified the business beyond peaches, too, now offering almost year-round pick-your-own experiences. “We do strawberries starting about mid-March,” Lindsey says. “And from strawberries, we’ll go to peaches and blackberries. And then from peaches, we’ll go straight into pumpkins—a pick-your-own pumpkin patch.” There are hayrides in the fall, corn mazes, a giant pit of (actual) corn for kids to play in, Christmas trees, an on-orchard Airbnb and more. “As my father-in-law (Travis) always says, ‘When the last peach is picked, the next season begins.’” 

Peaches remain the Jenschke’s biggest crop, though, and it’s a family decree—Ava (14) and Gage (10), Barret and Lindsey’s children, work the shop, drive tractors and help Lindsey navigate the intricacies of Instagram. The Jenschkes grow over 30 varieties of peaches that ripen over a period of months beginning with clingstones like June Golds and finishing with beloved freestones like Cary Macs and the large Lorings. A peach crop is most notably impacted by the average winter temperatures in January and February; different varieties of trees require a different number of hours at a certain temperature to produce buds. Even once the orchard is bright with blossoms (a popular time for senior portraits), there are a bushel’s worth of dangers that can still threaten a successful summer crop: late-season freezes, stink bugs, grasshoppers, diseases, floods, hail, global pandemics…you name it. 

I visited the Jenschkes the day after some substantial rain. Red mud caked my farm boots, and I saw two carefree kids, clutching flip flops, wading their way from the blackberry patch over to the peaches through deep mud they gleefully chose not to avoid. Though I’m sure the Jenskches would not recommend walking around barefoot in the orchards, I couldn’t help but notice that it was, in fact, possible to do. Opening up a farm for picking isn’t as simple as it may sound, and I could think of a million reasons why farmers would stick to selling solely from roadside stands. To name a few: kids climbing peach trees and potentially damaging the precious fruit, or worse, the trees themselves; visitors exploring the orchards after extended wine tastings and making rosé-all-day-like decisions. But for the Jenschkes, part of the joy of growing peaches is to connect with their customers in this unique way, greeting them as they return from the fields with sticky fingers, red cheeks and proudly toting a bushel of freestones. Lindsey elaborates, “Some people are really interested in the farming aspect. Some people, they come out because it’s just a tradition. We have people who have gotten engaged here, and then come back with their baby, and then their second baby, and some are on their third and fourth and it’s every year. We’ve gotten to know families who come with their parents, and then maybe the next season they're visiting with just one parent. So you really make a connection with certain families. There is a story there, and you become friends.”

If you visit Jenschke Orchards during peach season, and likely during pumpkin patch and strawberry time, too, you can almost feel the memories being made. What better way to embrace Texas seasonality than to brave a 100-degree summer day and taste a peach, plucked at its exact moment of perfect ripeness, warm from the sun with insides that explode with sugar and actually melt inside your mouth? And yes, you can taste as many peaches as you’d like while picking your own. “How else would you know if they’re good?” Lindsey asks. For the most up-to-date U-Pick information, checkout the Jenschke Orchards Facebook page or simply give the shop a call. It will likely be Lindsey that answers. 

Peach Crisp

6-8 medium-sized ripe peaches
1 t. cinnamon
½ c. water

¾ c. flour

1 c. sugar

½ c. butter or margarine

Preheat the oven to 350° or 375°. Peel peaches,remove the pits and cut into slices about ¼-inch thick. Place slices in a greased casserole dish and sprinkle with cinnamon and water. In a small bowl, work flour, sugar and butter/margarine with fingertips until crumbly. Spread the mixture over the peaches. Bake uncovered for 45 minutes or until peaches are soft and the top is lightly browned.

 Story by Ada Broussard Photos by Patty Robertson