MRT Basin Flavor 3-26

BA SIN FLAVOR

Family, grit, and a commitment to excellence

Brantley Creek Barbecue’s journey from a popular local food truck to brick-and-mortar business provides a true West Texas barbecue success story

At Texas Sun Winer y, e ver y bottle tells a stor y.

Crafted in Midland from premium grapes sourced from renowned vineyards around the world, our wines bring together Old World tradition and West Texas spirit. From bold Cabernet and crisp Sauvignon Blanc to refreshing sangrias and spark ling wines, there’s something for ever y palate.

Pair your glass with artisan charcuterie boards, panini sandwiches, and small-plate bistro favorites designed to complement ever y pour.

BA SIN FLAVOR

Staff Information

REPORTERS

B. Kay Richter, BKay.Richter@hearstnp.com Kessly Salinas, Kessly.Salinas@hearstnp.com

SPECIAL PUBLICATIONS EDITOR Kevin Scannell, Kevin.Scannell@hearstnp.com

PUBLICATION DESIGNER Kelsi Pohlman

ACCOUNT REPRESENTATIVES

Chad Anderson, Cranderson@hearstnp.com Shannon Frost, Shannon.Frost@hearstnp.com Kristin Hiers, Kristin.Hiers@hearstnp.com

ACCOUNTING MANAGER Sheri Rycerz

EDITORIAL/ADVERTISING OFFICES

MRT Media Group 15 Smith Rd., Suite 1004 Midland, TX 79705 432-682-5311 www.mrt.com

The Midland ReporterTelegram’s Basin Flavor is an annual magazine dedicated to showcasing the vibrant food and beverage scene of the Permian Basin, highlighting everything from local restaurants, chefs, breweries, and producers, that all help create a unique regional flavor and type of hospitality that is found in Midland and throughout the Permian Basin. To advertise in Midland Reporter-Telegram print and digital products, call the newspaper office at 432-687-8813. Visit the Basin Flavor website at www.BasinFlavor.com. For inquiries about advertising, email BasinFlavor@hearst.com.

Basin Flavor Magazine is a publication of the MRT Media Group. All rights reserved. No part of the publication may be reproduced in any form without prior written consent.

Feedback: mrt_news@hearstnp.com

Brandon McPherson with Brantley Creek Barbecue poses for a photo near some of the giant smokers used by the business located at 3541 Faudree Road, in Odessa, January 23, 2026.

PHOTO COURTESY OF SAN-

Welcome to Our First Edition of Basin Flavor

When we first began discussing the idea behind Basin Flavor, one thing quickly became clear: our region is full of incredible culinary talent that often goes unnoticed outside of its own neighborhoods. From family-owned restaurants and innovative chefs to bakers, food truck operators, and artisans perfecting their craft every day, the Permian Basin has a vibrant food culture that deserves to be celebrated.

This magazine was created to shine a spotlight on the people and places that make our local food scene special. In every issue, our goal is to uncover the stories and the faces behind the food. Stories of hard work, creativity, heritage, and passion. Food is more than what’s on the plate; it’s a reflection of the communities we live in and the cultures that shape them.

The Permian Basin has long been known for its industry and energy, but there is another kind of energy here as well, the energy of entrepreneurs, chefs, and culinary visionaries who are building something meaningful through food. With Basin Flavor, we want to celebrate that energy. We believe that when we support local food and hospitality businesses, we strengthen the fabric of our entire community.

As Sales Director, I also want to recognize the businesses and partners who believe in this vision. Your support allows us to tell these stories and provide a platform for the incredible talent that exists right here in our own backyard. This premier issue is just the beginning. We invite you to explore, taste, and discover alongside us as we celebrate the flavors of the Basin, one story at a time.

Thank you for being part of the journey.

Shaken, stirred and shared: Midland couple brings cocktail classes to the party scene

Through their mobile bartending business Hops and Bubbles, Ashton and Ryan Hooper are turning nights out into hands-on experiences.

By Kessly Salinas Staff writer

Have you ever gone out for drinks and looked at the colorful cocktail topped with rosemary or other garnishes and wondered, how exactly was this made?

Ashton and Ryan Hooper are rewriting what a night out can look like through Hops and Bubbles, their professional mobile bartending business.

Instead of just going out and pointing to a drink on the menu, Midlanders can now learn how to shake, stir and create their favorite drinks.

Hops and Bubbles offers cocktail classes, teaching customers how to create martinis, ranch waters, cocktails and more. The classes not only teach you how to make the drink, but they also give you the history behind each glass.

Ryan and Ashton Hooper said the cocktail classes began when they did a joint event with Half Acre with John Vandergriff for a birthday party. Chef Vandergriff was creating a traditional Thai fusion meal and asked the couple to make some drinks to complement the meal.

“We thought it’d be fun to be interactive, so he was going to cook the food and then present it to let them know about the dish, and we did the cocktails,” Ryan said. “We taught them how to lay out the materials so they could interact, and they could make the drinks along with us. We also taught them how to pair drinks with each course he had prepared.”

They held their first cocktail class about five years ago, and the couple decided that teaching was a cool idea.

“We like to stick with the classics but then put a twist on it,” Ashton said. “We always love to come up with our own drinks. Ryan came up with the desert pear lychee.”

Ryan added that some of the classic drinks, such as martinis, have interesting stories.

“Drinks that were either Prohibition or pre-Prohibition era have really interesting histories in them,” Ryan said. “I like teaching people how to make a classic properly and telling them about the history behind it. Especially with something like a martini, you learn that there really is a proper way to make it.”

He added that making drinks depends on what era you are thinking about. For example, making a drink in the 1800s would require a giant glass of gin and vermouth.

Before Hops and Bubbles offered cocktail classes, Ryan and Ashton attended cocktail classes with The Blue Door. Ryan said that these classes helped them learn the history of some cocktails and that they are very appreciative of that opportunity.

The couple said that Hops and Bubbles is often booked to host cocktail classes for birthday parties, intimate couple events,

bachelorette parties and other special events.

“It’s a good dinner party enhancement,” Ryan said.

“There was a group of friends that would all host dinner parties every couple of months and I think we’ve done a cocktail class for them.”

He added that there was a family who decided to give each other experiences instead of material gifts for Christmas, and they got booked to teach cocktail classes as part of it.

“We taught the whole family all the classics, like how to make a dirty martini and how to make it extra dirty and other Christmas cocktails,” Ryan

said. “That was a lot of fun. They usually gift each other experiences and it was a cool family tradition we got to be a part of.”

Hops and Bubbles recommends booking cocktail classes for groups with a minimum of six people and a maximum of 12 for the best experience. Ryan said that this is because having too many people in a class can make it difficult to answer questions that may arise during the cocktail course.

In addition to cocktail classes, Hops and Bubbles offers mobile services such as an open bar where they

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provide unlimited cocktails, beer and wine. The mobile bar will supply the alcohol and deliver bartending services.

They also offer dry hire bar services, where the client is responsible for supplying the alcohol and Hops and Bubbles will provide syrups, garnishes, juices, ice, coolers, bar utensils and more.

Hops and Bubbles does travel and has gone to cities such as Seguin, Alpine, San Angelo and more for special events.

Ashton said she enjoys creating themed drinks when Hops and Bubbles provide services at different events, such as Christmas or Halloween events. They also recently created a menu of aguas frescas for the first time ever.

“...creating these drinks has become a fun bonding experience...”

“Ashton is the one who kind of comes up with the fun, cute, pretty drinks,” Ryan said. “They’re fun to make.”

When Hops and Bubbles is hired for these events, they ask the client if there are any ingredients they would like on the menu for the drinks. The business also offers a catalog of drinks and menus they have used in the past for customers to browse through.

“We ask our clients things like what theme they’re going for or what colors they want, especially when it comes

to weddings and special events,” Ryan said. “We always say if you don’t see something you like, we can always come up with it and make something new.”

He added that they try to get to know their customers to learn more about what they may like so that they can create these menus.

However, creating a menu is not an easy task. Many times, it comes with trial and error, Ryan said.

“We definitely have to be selective when we do it. We can’t necessarily do it at nine in the morning,” Ryan said. “Many times, it is taking a sip of a drink and seeing if it’s good or not. If it’s not good, we try again and make a new one.”

The couple said that creating these drinks has become a fun bonding experience for both, adding that it’s like a date night activity for them.

“Sometimes customers send us something they see on Pinterest that looks really cute and we make it and we have to tell them that we don’t think they’ll like the drink,” Ryan said. “We have to adjust to make it taste good. We want drinks to be pretty, cute and aesthetic, but they still have to taste good.”

Drinks that have been a hit with customers include the Desert Pear Lychee, the White Christmas, Christmas at the Ranch and a Coconut Lavender Margarita. There are many different possible drink combinations due to the fresh fruits, garnishes and syrups available.

Anyone interested in learning how to make cocktails, or any of the other services Hops and Bubbles provides, can visit the website hopsandbubbles21.com for more information. Customers will be able to fill out an inquiry form to learn more about the different packages available.

An assortment of freshly baked croissants were on display at CRUMB A Micro Bakery March 12, 2026.

Butter, Folds and Patience

How CRUMB A Micro Bakery turns dough into flaky works of art

By Kessly Salinas Staff writer

The first bite of a croissant should be crispy, with the outer layer flaking off in crumbs while the inside reveals a soft honeycomb of buttery layers.

Achieving that texture isn’t easy. It takes hours of folding,

resting, temperature control and more.

At CRUMB A Micro Bakery, every croissant begins long before sunrise.

“From start to finish, croissants can be a threeday process,” explained Julia Mendoza, owner of Crumb.

“This is why many people don’t make them if they don’t have

the right equipment.”

Mendoza began making croissants as a hobby during the COVID-19 pandemic. She enjoyed baking bread, so she tried her hand at making croissants and found she enjoyed making this buttery pastry.

CRUMB A Micro Bakery sells a variety croissants such as the pain Suisse, pan au chocolat, Danish, banoffee, tiramisu and more. There are also many savory options available.

Croissants and other pastries are freshly made each day, and once they sell out, that’s it for the day. The bakery also offers espresso-based drinks and along with a matcha for customers to enjoy.

Creating the perfect texture

Making croissants is a lengthy process, from rolling the dough to lengthen it, to taking measurements and hand laminating.

“It’s a lot of work to hand laminate,” Mendoza said. “The lamination itself is part of the process, and you must create all the layers. Without laminating correctly, you just get a flat pastry.”

Because she started out by baking at home, she was hand laminating, which took a long time. She started selling her pastries at farmers markets and pop-up events, the demand began to grow and she outgrew her home.

At the time, there weren’t many shops where Midlanders could find croissants, which inspired her to open Crumb, which is located at the Midland Park Mall.

The location afforded her more space for a pastry-dough sheeter, which sped up the laminating process.

“With the sheeter, you’re able to make those layers a lot faster and push things out quicker,” Mendoza said. “It helps us with production. If I didn’t have the sheeter to help, it would be difficult having a storefront to sell pastries.”

Croissants develop a honeycomb texture through the process of folding cold butter into dough multiple times in the lamination process.

Performing three to four sets of folds (single or double) can create anywhere between 27 and 81 layers that expand into the flaky texture croissants are known for.

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“When you start the process, you need to make sure the temperature of your butter and the dough is just right,” Mendoza said. “If it’s too warm, things are going to melt. If it’s too cold, the butter can break.”

She added that pressure applied and how quickly you’re working can also make a difference in how the croissant turns out.

“Hand lamination will always produce a different result than the machine,” she explained. “With the machine, you have constant, consistent pressure while it’s running through. That plays a big part too; if you try to thin it out to fast, you’re going to collapse your layers.”

Twists, bows and bold flavors

A croissant is typically given a classic crescent shape, but pastries can take on many different shapes.

At Crumb, Mendoza has created pastries in shapes of bows, rectangles, cubes and more.

“The bows are made by cross lamination, which is just a different technique,” Mendoza said. “When we cross laminate, we’re creating the lines that you see and the bows.”

She added that there is also a layer with color on top. Any pastries that are colorful will get a colored dough layer.

“Our pan Suisse and the

jalapeno ham and cheddar all have the lines running across it,” Mendoza said. “Those are just cross laminated. It’s not too hard to do; it’s just an extra step right before we do a final sheet.”

The brioche is round, and the pan au chocolat is rectangular.

“You can also make heart shapes or cubes; it just depends on what molds you have,” Mendoza said. “Those are all things that you just have to have the right tools to be able to do.”

When it comes to the variety flavors incorporated at the bakery, Mendoza said inspiration comes from many different places.

“There’s a lot of bakeries that we follow that aren’t from here

Croissants of all kinds, including Tiramisu, Raspberry Creme, Almond and others are seen on display at CRUMB A Micro Bakery on March 12, 2026

that we can get inspiration from,” she said. “Sometimes the employees will also ask, ‘Can we try this flavor?’”

She added that the pastry chef often pitches many different flavor combinations.

“Sometimes I also ask Chef Julien (Demonchy) to help me try and create a different menu because I just run out of ideas naturally,” Mendoza said.

“Sometimes I hit a wall where I’m not thinking about creating something new, but I know I need it, so I’ll ask for input.”

While customers don’t usually pitch ideas or ask for something specific, Mendoza will occasionally ask for their input as well.

“I often put out polls on Instagram just asking people what they would want to see,” she said. “If I see there’s enough interest in something, then that may be what I go with.”

Interactive lessons

Crumb has recently hosted sessions to teach customers how to make croissants.

“Croissant classes were always mentioned among people,” Mendoza said. “I was always told that I should teach a class, so we did the first one, and it was a lot of fun.”

Mendoza said that she was stressed about how the classes would go, but that they went well and she had a lot of fun.

“I had everything prepared for them, but they (the students) were doing the hand lamination and letting it rest,” she explained. “We took about three different breaks before we were at the final shaping stage.”

She said that the consensus after the class was a newfound appreciation of croissants.

“They got to experience what actually goes into making croissants,” Mendoza said.

“Some were glad because they had always wanted to learn how to make them, and others joked that they were never going to make some again.”

Croissant making classes offers a unique experience to Midlanders, who are always looking for something new, fun and interesting to do.

Mendoza said she has posted when a croissant making class will be available for the public, and people can sign up through the link provided.

“If you would prefer a private class instead, then you have to have a group of at least four to six people,” she said. “I don’t go past six people so that it stays intimate and so I can watch and answer any questions.”

Those interested in private lessons can send a message through Instagram to try and arrange a time and date with Mendoza.

Finding quality ingredients

For anyone interested in trying to make croissants at home, the key is finding quality ingredients.

Mendoza said it can be challenging to find these ingredients, but she does have some recommendations, such as finding good bread flour.

“King Arthur is one of my favorites, so something with a higher protein content,” she said. “For the butter, you want to make sure it’s between 82% to 84% butter fat.”

The butter fat content is critical.

“It produces a better flavor, but also it’s better to work with because you need the butter to bend before you start,” Mendoza said. “Those are my top two things, and it’s something I mentioned in the croissant class as well.”

She said that this will be the most accessible to people; otherwise, they’d have to order special flour and special butter.

“Financially, it doesn’t make sense to order 20 sheets of butter when you want to make a few croissants for yourself,” Mendoza said. “I would recommend Kerry Gold, Danish Creamery or Plugra butter if you’re going to try and make them at home.”

Midland’s Sweetest Morning Tradition

Fresh donuts, coffee, and matcha, made from scratch ever y morning in Midland.

Croissants and Kolaches are made fresh two to three times per day and Donuts are made fresh twice daily!

Mornings start early and the donuts are always fresh. Owner John San has created more than a donut shop – he has built a place where Midland gathers. From early morning workers and families to local business owners meeting over coffee, T&T Donuts has become a daily tradition across the Permian Basin.

A Table Worth Waking Up For

Local Favorites

Classic Glazed Donuts

Chocolate Glazed Donuts

Powdered Sugar Donuts

Apple Fritters

Donut Holes

Fresh Kolaches / Pigs in a Blanket

Jumbo Jalapeño Kolaches

Croissants with Fresh Eggs

Coffee and Matcha Drinks

Homegrown successes

From young entrepreneurs to seasoned vendors, Midland Downtown Farmers

Market marks 18 years of growth

Story

and photos by

B. Kay Richter

Staff writer

Now in its 18th season, the Midland Downtown Farmers Market has evolved from a few local vendors to a large, extensive market. Initially based in downtown Midland, it moved from the Museum of the Southwest to its current location at 404 N. Colorado St.

Director Barbara Cox says the market began with a few local farmers and vendors and has grown over the years, adding that the current location has been a stable base for the market for the past three years.

Cox said that the market now supports the inclusion of youth entrepreneurs, offering free booths to those under 16 years of age with a guardian present.

“The market has encouraged youth entrepreneurs for a few years now, but we saw a significant increase in interest within the past year,” she explained. “Currently, the market has six approved youth entrepreneurs who can participate for free, provided they

are within the age requirements.”

Additionally, Cox said that the hours of the market shift as the spring and summer seasons begin. Starting April 4, the market will open at 8 a.m. to accommodate those desiring to skip the heat of the day.

SWEET FLUFF OF TEXAS

Sisters Rho and Cora Heinrich began hand-spinning cotton candy using a machine and say they were inspired to begin the business after taking a mother-daughter trip where they encountered a cotton candy vendor. The siblings, ages 10 and 7, respectively, said they initially began by setting up in their front yard.

“We started practicing making the cotton candy, and then we began experimenting with different flavors,” Cora said.

From there, the sisters said the business blossomed after creating different flavors such as banana and

pumpkin spice.

Sweet Fluff is available at private events and parties, and the business has since expanded to sell nonedible items.

“We received a 3D printer for Christmas,” the sisters said, which they use to make dinosaurs, starfish, and unicorns, among other creative treasures of the imagination.

Cora and Rho are active on Instagram to let customers know

where they plan to set up for the day. The sisters plan to continue their entrepreneurial journey for years to come so they can learn more about running a business and money management.

SHADE TREE SALSA

Elaine Blount of Shade Tree Salsa began her business in 2006. Blount and her late husband began the business, and it quickly grew from offering a few sauces to seven different sauces, mustards, jams and seasonings.

“My husband was the spice guy,” Blount reflected. Many of the recipes that she uses belonged to him.

Blount said she began by selling sauces such as jalapeno honey mustard. She’s currently working with a food copacker in Houston to handle large orders from big stores, enabling Shade Tree Salsa to ship products across the U.S.

Blount said it’s important that the Midland Downtown Farmers Market maintain a true farmers market atmosphere and supportive community, as well as the importance of

the Texas Cottage Law, which allows small-scale production.

Blount’s husband passed away in 2017, but she continues to honor his memory by using his recipes and including their initials within the company’s logo.

During winter, Shade Tree Salsa also sells bowls of chili. Mexican street corn is available during summer months.

Blount said she enjoys interacting with customers, vendors and the community at the market.

While her favorite flavors are the red original sauces, she encourages customers to try her mango and pineapple varieties.

“What I find most rewarding is developing the new sauces and finding the process of creating new products,” she said.

BAKED BLISS BREAD

Midlander Helen Gonzales started her bread business after a friend encouraged her to sell her homemade loaves.

Gonzales said that she started baking bread for a friend and was contemplating getting a job due to her husband’s cancer diagnosis.

“It was then that my friend asked me if I would consider selling bread,” she said.

Gonzales made bread with her husband until his passing in November 2024. She started with three flavors, but now offers eight, with the eighth flavor rotating on a seasonal basis.

“Butterscotch is particularly popular,” she said.

Gonzales creates the breads in a shedturned-mini-kitchen with multiple mixers and ovens. Her business operates from

a converted police command station, which she turned into a haul-away vending trailer.

Current flavors for sweet bread include apple walnut, banana nut, blueberry, butterscotch, chocolate chip, cinnamon and strawberry walnut.

“They are all cinnamonbased sweet breads,” she explained. “They are similar to coffee breads.”

Gonzales attributes her success to “divine guidance,” her faith and the community’s support, as her late husband, who she said is still with her on this baking journey.

Where Books Meet Bubbly

Paper & Vine Book Bar turns reading into a social experience

By Kessly Salinas Staff writer

At first glance, Paper & Vine looks like the kind of bookshop you’d happily lose an afternoon in, with shelves stacked with romance, thriller and fantasy stories and cozy seats for bookworms to read their new book.

However, a closer look will bring you to the sound of glassware and the fizz of a Topo Chico or soft drink dressed up with strawberry puree and coconut cream.

Paper & Vine started with something simple: a shared love of enjoying a glass of wine while reading. It has since turned the simple act of grabbing a drink into a fully-fledged experience.

Co-owned by sisters Amanda Wilson and Megan Dixon and their mother Terri Matthews, Paper & Vine allows customers to enjoy anything from a thriller book inspired “heart transplant” rose to a Bridgerton-esque regencythemed lemonade.

“My sister and I love wine, and we love reading, so being able to combine the two was a really cool premise,” Wilson said. “When we opened, there weren’t many options for dirty sodas in town, and they’re such a big, popular thing right

now. It’s really fun to be able to mix coke with some fun syrups and purees.”

Wilson said that adding the bar to the bookstore has completely transformed the customer’s shopping experience.

“I feel like people come sit and stay to either read, meet with their book clubs or to just hand out,” Wilson said. “It’s not just coming in to buy and purchase a book or merchandise, they’re here to sit and chat and hang out.”

The shop offers dirty sodas, dirty Topo Chicos, beer, dirty Alani Nus energy drinks and a wide array of wines. Wilson said that they can add syrups and purees to many different drinks to spruce them up.

“The Alani energy drinks can be mixed with purees and syrups just like the sodas, but with a little extra kick of energy,” Wilson explained. “With our wines, we’ve started doing fun pairings, adding syrups and purees too to make like a sangria or spritz.”

Paper & Vine has a menu including popular drinks, but the team also releases themed drinks, taking inspiration from their current reads, or anything that is popular at the time, pulling from the vibes of the book to create tasty drinks.

“We have a thriller book club, and I try to go off the vibes to pair something fun,”

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Top: Paper & Vine Book Bar offers a wide selection of accessories to customers including bookmarks, pens, candles, mugs, stickers and much more.

Left: Shelves and shelves of books with everything from action and adventure, a biography, a crime novel, fantasy, romance and much more line the walls at Paper & Vine Book Bar.

PHOTOS BY B. KAY RICHTER – MIDLAND REPORTER-TELEGRAM

With over 1,600 books on display, Paper & Vine offers a wide selection of books for customers to browse through.

“It’s really cool to be able to see the same people over and over again and create those bonds with our regular customers.”

Continued from page 36

Wilson said. “For instance, this month we read ‘Cross My Heart,’ and it’s about a girl who received a heart transplant, so one of our themed drinks was called a heart transplant.”

In February, the team created a Valentine’s Day menu featuring special drinks such as the Slow Burn Fizz, a blend of Sprite with cherry, peach and sweet cream; the Book Lover, a mix of CocaCola, raspberry puree, pineapple and lime; and Rose Romance, a strawberry lemon spritz with rose champagne.

The book bar also released a Bridgertonthemed menu in honor of the regency romance series returning to Netflix for its fourth season. The menu included mixed drinks, mocktails and dirty sodas.

Featured drinks included Lady Whistledown with champagne with blackberries, pineapple and vanilla; Violet Bridgerton with lemonade with lavender and orange; and the Diamond of the Season with Sprite, blue raspberry, strawberry and glitter.

The bar also offers opportunities for customers to create their own sodas.

“We had a girl come in who ordered Topo Chico and added strawberry puree and coconut cream,” Wilson said. “We never had that, so after she left, we made it and tried it because it sounded really good — and it was delicious.”

Paper & Vine offers different snacks including baked goods, charcuterie boards, dessert boards, cake pops and more.

The menu also includes a full wine list, including an exclusive wine that can only be found at the bookshop.

“At Paper & Vine we have an exclusive wine that comes from English Newsom Cellars in Lubbock,” Wilson said. “The wine itself is a bubble, and it was made from Picardan grapes, and they are the only people who make it.”

She explained that there’s only a few cases made a year, and once they’re sold out, that is it.

“The only place that sells this wine right now is us and the winery,” Wilson said. “It’s kind of cool to have our own exclusive wine that really matches our vibe. The bottle is pink and pretty, and it looks good and tastes delicious.”

Paper & Vine’s drink menu includes about five to six sodas that are customer favorites, including the Book Boyfriend and Beach Read. Wilson said the shop is constantly changing the menu, adding special themed drinks to the staples that customers love.

“We try to do specialty-themed menus each month,” Wilson said. “Our main bar lead is an amazing mixologist who has created most of this menu by trial and error.”

She added that the Bridgerton menu, which included lemonades, was created to give customers options for mocktails.

Paper & Vine has also created a space for the community of bookworms to come together. With the addition of the bar, the store has started seeing regular customers come in.

“We have a lot of regulars who truly enjoy reading and come in to find their next read, but we also have a few people come in daily to get their fix of the Dirty Alani Nu,” Wilson said. “It’s really cool to be able to see the same people over and over again and create those bonds with our regular customers.”

She added that many people find the concept of a bookstore with a bar is a fun combination.

The store also hosts events regularly ranging from Bible study to book club meetings to game nights and trivia nights. Recent events include a Mahjong game night and a book-ish paint and sip.

Paper & Vine creates a monthly newsletter where they list upcoming events, special menus and more. This information can also be found on its website at paperandvinebooks.com.

Paper & Vine Book Bar is located at 200 Spring Park Dr., Ste 302, in Midland.

UTHENTIC OOD

OUISIANA, TX.

Media

Seven Years on Tap

Tall City Brewing Co. blends community and craft in West Texas

Story and photos by

B. Kay Richter Staff writer

Tall City Brewing is a fixture in West Texas and after seven years in business, the brewery says its key ingredients are community and experimental brewing.

Stephen Alexander, the director of community and business development for Tall City Brewing, says the brewery officially came to life in 2019.

“This year, 2026, will be our seventh year,” he explained. “This is a huge milestone, especially when it comes to breweries. If a craft brewery can stay open after five years, that’s a tremendous milestone, and I can’t wait to see what’s next for Tall City Brewing. We serve the community of not only the Permian Basin, but all of West Texas.”

Brewing Operations Manager Rhantu Gamino has worked more than a decade in the industry. His craft beer career began in Mexico and later took him to the U.S.

“This October is going to be my 12th year in the industry,” he said. “I think everyone in this industry starts with being a bartender. You are like a beer sales guy in a small beer boutique, where it is essentially like a dealership. You have to know all the styles of beer and be able to make recommendations to people.”

Gamino said he has worked in nearly every position, from bartender to taproom to administrator and eventually to manager. Experience taught him sales techniques and affords him the opportunity to travel across the globe, attending beer festivals and other events.

“You learn how to sell to

people, and how to approach people,” he explained. “And after that, I was interested in the production area. I started loving the production area, and it was my dream to start studying at one of the most famous universities in the world: the Siebel Institute of Technology.”

The Siebel Institute was established in 1868 in Chicago and is widely regarded as one of the most famous and historic brewing schools in the U.S.

The school is known for its American craft beer culture and is one of the key trainers for the brewing industry.

But the road to West Texas was not on Gamino’s roadmap quite yet, he said. He moved from Louisiana to Ohio and then eventually landed in Midland.

“It’s like a whole new world for me because Texas is so big,” he said.

Gamino says he is enjoying the experience. As for what West Texans prefer, there is definitely a trend.

“It’s interesting, the people here want experimental stuff. They want classic stuff, and there is an open window to show them the good things of each style of beer or the styles that I can do,” he explained. “I am really happy to

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be brewing here. The experience is also building the pathway of my career.”

In West Texas, the dedicated brewmaster said there is an emphasis on production due to the fact that Tall City sells to grocery store chains and has a wide distribution network across several cities.

“So you need to focus on the quality of the beer and the shelf life of the beer, because you want people that are three or four hours away to taste the same quality beer that is located here,” he said.

Gamino broke down his daily routine, which he says begins like any other job. He fires up the computer on Monday to prepare for the week ahead.

He said part of the brewing process begins with mashing, which involves mixing grain and water to extract sugars. The malted grains are crushed and soaked in hot water, which creates a sugary liquid called wort. Next comes lautering, a process where the sugary wort is separated from the solid grain husks. The beer is then boiled, where hops are added to create flavors, aromas and bitterness.

Gamino described the fermentation process, which he says can take anywhere from five hours to several weeks, depending on the style of beer. The beer is then transferred to another tank for the final clarification and carbonation process. Gamino emphasized the importance of the chiller system in maintaining consistent temperatures during the fermentation process. From there, he said the beer is packaged, either in cans or kegs, with the canning process being performed in-house.

Tall City Brewing has specialty beers such the Prairie Fire series that mimic popular cocktails.

A recent addition is TCBC Jersey Lilly sodas. For those who may

Tall City Brewing Co.’s Brewing Operations Manager Rhantu Gamino stands near some of the tanks he works with every day to brew beer at Tall City Brewing Co. March 6, 2026

have missed the reference, the name Jersey Lilly pays tribute to the West Texas tale of Judge Roy Bean and his famed Jersey Lilly saloon. The saloon and courtroom, located in Langtry, were named after Bean’s longtime idol, the British actress Lilie Langtry.

The first flavor in the soda series is a traditional root beer.

“Just like with our beer, these sodas have a kind of West Texas twist and utilize some local ingredients as well,” said Alexander. “I call our taproom one of Midland’s largest living rooms, because we are petfriendly and family-friendly. We wanted a solution to what we could provide for these families.”

“...one of Midland’s largest living rooms, because we are pet-friendly and family-friendly.”

A collection of brewed options available on display for purchase, including the Hazy IPA, American Amber, Hefeweizen and Blonde Ale at Tall City Brewing Co.

Another feature is the community aspect of the brewery, where events combine with local partners to bring quality programming to individuals. “Better Health on Tap” acts as a monthly community health series by local health experts combining casual talks, question-andanswer sessions, trivia on nutrition, as well as movement and wellness information.

Another community collaboration was with the Professional Firefighters Association of Midland. The PFAM team didn’t just show up for a photo opportunity; they were there milling in the grain, watching the mash conversion and adding hops with real-time precision.

“It was a true collab from grain to glass,” Alexander said.

Coming soon is Top Knots 4405 Red Ale, and $1 from every pint sold goes directly back to the Benevolence Fund, which serves Midland families that have faced catastrophic medical and financial crises.

“This is more than a collab,” Alexander said. “This is community in action.”

JAPANE SE FL AVOR IN THE PE RMIAN BASIN

Fresh sushi. Rich ramen. Made to order.

AL L YOU C AN E AT JAPANE SE CUISINE .

Beyond sushi, Sapporo ser ves rich ramen bowls and authentic Japanese favorites crafted fresh to order.

Their broths simmer for hours, creating deep flavor in ever y bowl.

Whether you’re enjoying unlimited sushi or a comforting ramen dinner.

Sapporo offers one of the Permian Basin’s most flavorful dining experiences.

QA

& Brantley Creek Barbecue

Brandon McPherson started Brantley Creek Barbecue in early 2017 with a food truck after demonstrating a passion and unwavering commitment through competitive barbecuing. The mindset at the beginning was simple: to serve real Texas barbecue with consistency and love.

It soon morphed into his fulltime job and ultimately led to Brantley Creek Barbecue moving from just a local food truck to eventually opening a brick-andmortar location in 2023. All along the way, the importance of family to the business, providing the best Texas barbecue to all customers who walk though the doors and continuing the level of commitment and dedication to the barbecue profession since day one have been key traits that McPherson says the business continues to display each and every day.

The Midland ReporterTelegram spoke to McPherson about a number of topics including the starting

of the business as a food truck, opening a brick-and-mortar location, the importance of family in the business, favorites barbecue selections and much more.

Q: For those that may not know much about Brantley Creek Barbecue, tell us a little about the history of the business and how things came to be?

A: Brantley Creek Barbecue started with a smoker, a vision, and a whole lot of work. We launched in 2017 as a food truck with one goal: serve real Texas barbecue with consistency and love. We built it from the ground up. Early mornings, late nights, learning every lesson the hard way. It was a slow start and very rough beginning but as time went on the community supported us

and that’s what allowed us to grow into what we are today. Brantley Creek has always been about family, grit, and doing things with excellence.

Q: You first started out as a food truck in 2017 and eventually opened a brick-and-mortar business located on Faudree Road in 2023. Talk about the process of moving from the food truck to a physical location and what that means for the business and what it can offer to the community?

A: Moving from a food truck to our brick-and-mortar on Faudree Road was a major milestone. The food truck taught us discipline. It forced us to be efficient and consistent. But space was limited and so was how much we could serve the community. Opening the physical location allowed us to expand our menu, serve more guests, cater larger events, and create a true barbecue experience. It also created more jobs and gave us room to grow as a team. It wasn’t easy… it took risk and faith, but it positioned us for the next level.

Continued on page 52

Continued from page 51

Q: As we all know, barbecue is an extremely competitive market all throughout Texas, including here in the Permian Basin. What helps to set Brantley Creek Barbecue apart from other options in the local area?

A: In Texas, everybody claims they have great barbecue. What sets us apart is consistency and pride in the details. We focus on quality cuts, proper seasoning, clean smoke, and doing it right every single day, not just when someone important walks in. We don’t rush the process. Our team understands that when someone spends their hard-earned money with us, they deserve the best product possible. Beyond the food, we focus on customer experience. Clean environment. Fast service. Friendly staff. When people walk in, they feel welcome.

Q: As someone deeply involved in the world of barbecue, you must have some favorites of your own. If you had to create a plate of your favorite options, what would you choose and why?

A: I’d go with brisket.. no question. That’s the heart of Texas barbecue. I like it moist with a good bark. I’d add ribs and sausage, some jalapeño creamed corn, mac and cheese, and finish it off with banana pudding! That plate represents

what we’re about: bold flavors, traditional barbecue, and comfort food done right.

Q: Over the years, Brantley Creek Barbecue has won awards and received high accolades, including prestigious honors from Texas Monthly as one of the “Best BBQ Joints in Texas.” Tell us about the work that goes into being named as one of the best barbecue joints and what those accolades mean to you?

A: Those recognitions mean a lot because they represent years of unseen work. The 3 a.m. fire management. The trimming. The prep. The attention to detail when nobody is watching.

Being named among the best in Texas is an honor because Texas is the standard when it comes to barbecue. It validates the work our team puts in every single day. But at the same time, we don’t get comfortable. Awards are great…consistency is greater!

BRANTLEY CREEK

Q: You previously talked about the name of the business being named after your son, Brantley, as well as the unique names that were given to the smokers you use to cook the food. Talk about that and the significance that carries for you and your family.

A: Naming the business after my son makes it personal. This isn’t just a restaurant, it’s part of our legacy. Everything we build is for our family and for the future.

The smokers have names because they are part of the journey. Those pits are the backbone of the operation. There’s a lot of pride in what they produce. It reminds us that this business is built on tradition, patience, and hard work. Names in order of purchase, High Hopes, Hard Times, The Gambler, Just Incase, Midnight Run, Paid In Full.

Q: Anything else you would like to share?

A: We’re grateful. The Permian Basin community has supported us from a food truck to a full restaurant, and we don’t take that lightly.

Our goal is simple: serve the best barbecue we can, take care of our team, and continue raising the standard. We’re just getting started!

From Sliders to Stardom

How a gamble on a food truck turned Alejandro Barrientos into one of West Texas’ most celebrated chefs

By Kessly Salinas Staff writer

When Chef

Alejandro

Barrientos first opened the window of a small food truck in Odessa, he didn’t think many people were going to show up.

Inside the truck was a fridge stocked with fresh ingredients for burger sliders such as beef, tomatoes and cheese. However, outside, there was uncertainty. He had just graduated from college and had saved up for

months to buy a food truck, hoping to finally have a chance to express himself through his cuisine.

With less than $20 in his bank account, and no guarantee that anyone would show up, he took the leap of faith. If the day wasn’t successful, he figured he’d at least have food to eat for a few days.

But people did show up.

Customers lined up to try the sliders he created, which featured the bold combinations he had been dreaming of while working in other kitchens.

“The response was overwhelming,” Barrientos said. “Everybody loved it. They were intrigued because at the

time, there weren’t too many people cooking something that was 100% their style of food.”

Barrientos said his particular food truck brought a new concept to the community. It wasn’t a barbecue truck or a dessert shop; he was selling unique sliders with mac and cheese on top.

Today, Barrientos is the executive chef and co-owner of Curb Side Bistro, a beloved restaurant known for its creative menu and bold flavors.

His journey as a chef eventually landed him on national television, where he was featured in, and won, Food Network’s “Chopped.”

Early inspirations in the kitchen

Barrientos’ love and passion for cooking began long before he stepped into a professional kitchen.

Growing up in West Texas, food was a central part of his life. Barrientos said his family frequently visited Mexico, where he was exposed to flavors and cooking styles that differed from the Tex-Mex cuisine found here.

“Tex-Mex cooking is different from the cooking you find deeper

in Mexico,” he said. “I got to see a lot of different styles and cultures around food.”

In Texas, barbecue also helped shape his palate and style.

“At the barbecues and cook offs, you saw all the different types of fusion here,” Barrientos said. “A big steak and chicken fried steak were staples you could find.”

Although Barrientos was passionate about cooking, becoming a professional chef wasn’t his first career path.

Continued on page 58

Continued from page 57

Discovering culinary school

After graduating from high school, Barrientos immediately went into the workforce, doing a variety of different jobs, including some time in the oil field.

Even while working these jobs, cooking remained his passion. He started barbecuing where he became interested in creating his own barbecue sauces and dry rubs.

Eventually, Barrientos had a conversation with his brother about how much he enjoyed cooking. His brother asked him, “Why don’t you just become a chef?”

“I told him that I don’t think you could just become a chef unless you were some French or Italian guy or something,” Barrientos said with a laugh. “He told me, ‘No, there’s culinary school.’”

Barrientos said he discovered a culinary school in Austin but that the total cost of attending and buying all the supplies he needed was too expensive.

He then found and enrolled in the culinary program at Odessa College, where he received his associate’s degree in culinary arts.

His experience in culinary school fueled the flame, further igniting his passion for the culinary arts.

While many chefs venture to bigger cities and larger culinary markets, Barrientos decided that he wanted to stay in West Texas.

“Leaving wasn’t in the cards for me,” he said. “This is home.”

His friends, family and community were all in West Texas, and he saw an opportunity to contribute to the growth of the local food scene.

“I thought I could really grow here and help change the food culture a little bit,” he said.

From food truck to restaurant

While Barrientos was working in other kitchens, he realized he couldn’t cook his own style of food or prepare dishes exactly the way he wanted.

“I would tell my friends that I was a chef, but they never really got to taste my food,” he said. He wanted to create dishes that reflected his creativity and influences, and the only way to do that was to start his own business.

“I started at a farmer’s market with a six-foot folding table,”

Barrientos said. “I was making homemade salsas and stuff and saving up the money for a food truck.”

In 2014, Curb Side Bistro officially launched as the food truck. At the time, there weren’t many in Odessa.

“It was kind of like the wild, wild West,” he said. “There were only a handful of food trucks out there.”

He decided to operate the food truck the way he would operate a restaurant. He set a schedule for when the food truck would be open.

“I basically saw the food truck as a full-blown restaurant; it was just on wheels,” Barrientos said.

Eventually opening a restaurant was always one of his goals.

“I love the food trailer and the culture and scene that comes with it, but it’s a lot of work,” Barrientos

said. “I don’t think people realize how much work goes into it.”

He explained that everything from ingredients to cooking utensils have to be loaded and unloaded. He also had to wash everything, refill the water tank, refill the propane tank and gasoline tank and more.

At the same time, Curb Side Bistro kept growing.

“There’s only so much food I can load up in the truck, and we were selling out regularly,” Barrientos said. “One food truck turned into two food trucks, and we were still selling out. It was crazy.”

Customers were asking for longer, more consistent hours.

However, the demand revealed that they could open a restaurant and find success.

“We took a leap of faith and opened the first restaurant in Odessa in 2017,” Barrientos said.

Now, Curb Side Bistro has locations in both in Odessa and Midland. Barrientos regularly gives back to the community through his restaurants, often hosting fundraisers and community events.

Each year, both restaurants host a Thanksgiving meal for people who might not otherwise have a holiday dinner. Last year, during the Central Texas Floods, Curb Side Bistro hosted a Burger Relief Fundraiser to raise money for flood victims.

Creative, bold flavors

Curb Side Bistro’s menu is a reflection of Barrientos, from his personality to his upbringing, travel adventures and more.

The restaurant’s signature sliders feature creative combinations and playful names inspired by pop culture, hip-hop and personal experiences.

Barrientos said he took inspiration from many different places. Some ideas came from traveling and trying different cuisines; others came from unexpected moments such as a late trip to a diner after a night out.

“I have one slider that’s called a Bad Mama Jama that has a fried egg, bacon, jam and cheese,” he explained. “That was inspired when we went to either IHOP or Denny’s, but I ordered a burger and my friend had the eggs. We put the egg inside the burger as a joke, but when we tried it, it was amazing.”

He added that sometimes ideas came from customers who wanted to try something specific. The staff would try different variations of a possible dish, in search of the perfect combination.

“It’s a lot of trial and error, but that’s part of the fun,” Barrientos said.

Representing West Texas on the big stage

Years after opening the small food truck in Odessa, Barrientos found himself standing in a different kitchen on national television.

The Food Network found Barrientos on Instagram, inviting him to apply to a cooking competition.

“At first I thought it was a scam, so I ignored it,” Barrientos said. “But then I thought about it more, and I didn’t have anything to lose, so I went for it.”

He traveled to New York to compete on “Chopped,” a show he had once watched as a culinary student. The Food Network later invited him to participate in “Cutthroat Kitchen.”

Barrientos said the experience was surreal and that winning the “Chopped” competition was very meaningful to him. He added that he was representing his home on the national stage.

“I’m born and raised in Odessa,” Barrientos said. “To be able to represent West Texas

like that was a huge honor.”

Barrientos said he will continue carrying out the same mission he had when he first started cooking, which is to serve his community and share his love of food to bring people together.

He encourages everyone to support local restaurants, new food trucks, farmers market vendors and more.

“We have amazing food and restaurants in West Texas,” he said. “We need to keep that alive and booming. Don’t be afraid to be adventurous and order a brand-new item off a menu.”

As for Curb Side Bistro, the community can expect the same momentum and grind that has kept the restaurant running over the years. Whether it’s a new item on the menu, a new cooking competition or more, Barrientos will continue fueling his passion for cooking.

“I just want to thank the community for their continued support and love because it allows me to do what I love to do every day,” Barrientos said.

Midlanders still crave King & I —

and Popcorn Leonard is cooking again

By Kessly Salinas Staff writer

For many Midlanders, the closing of King & I left more than just an empty storefront — it left a craving.

King & I served the community for nearly 25 years, building a loyal following with its authentic Thai cuisine. The restaurant is known for dishes such as Pad Thai, fried rice and the beloved “Popcorn special.”

Although the restaurant officially closed its doors last summer, its story is far from over. Nopporn “Popcorn” Leonard, owner of King & I, is bringing its tasty dishes back to the community — this time on a smaller scale.

Leonard decided to close the restaurant because he needed a break. Over the past six years, he had been battling health struggles and dealing with personal issues, all while

managing the restaurant.

Stepping away from the restaurant gave him time to reset, spend time with family and focus on other parts of his life, such as running.

Despite stepping away from the restaurant, Leonard’s phone continued to buzz constantly, receiving text messages and calls from loyal customers asking him to continue cooking.

“I still get orders from people that know me well and have my phone number,” Leonard said. “I kept getting messages of people asking ‘Popcorn, can you please cook this for me?’”

Because he no longer had the restaurant, Leonard began taking occasional orders from home, sometimes cooking for small groups or family trays.

“Sometimes people just want Pad Thai or fried rice, and if they tell me early in the morning, I’ll make it,” Leonard said. “If I can do that and enjoy cooking, I’m happy.”

Whenever someone reached out asking for a dish, he would make his way to the H-E-B to get the ingredients and return home to cook.

“A lot of people miss King & I,” he said. “I love when I run into people at H-E-B and they ask me to open up again and I give them my number.”

The demand prompted Leonard start posting a weekly menu on his Facebook page of dishes he would be offering.

Keeping the staples

King & I will continue to bring fan-favorite dishes to the community.

“I still get orders of chicken Pad Thai, fried rice and the Popcorn special,” Leonard said. “People also ask for the Victoria’s special, the King & I noodle, the Marathon bowl and the Iron Man bowl.”

He has also offered dishes such as Kee Mao, Siam Pad Thai, beef broccoli, sesame chicken and steamed dumplings. Another

dish he’s offered is soup and curry and mango sticky rice. Leonard posts the menu he offers daily, typically taking dinner orders by phone call or text message.

“In the future, I want to do like a Thai-style breakfast,” he said. “This would be like rice with a fried egg, congee or Thai rice soup; but I can also do a breakfast taco with potato, egg, ham and cheese.”

While he doesn’t plan to open for lunch, he said that if he gets special requests for lunchtime, he will consider making it if he has time to do so.

“The food truck will still be King & I,” Leonard said. “Everything will be the same, but the menu will rotate and have about 10 items per day.”

He said that he’s doing the rotating menu because he wants to give his customers different options to choose from.

“I know that people are going to call me and ask me to make

Red

Curry Noodles from King and I's Nopporn "Popcorn" Leonard.

COURTESY PHOTO

different dishes, so I want to give them options on different days,” Leonard said. “On a daily basis, I can’t have too many options. You can’t have too much food in a truck; it’s not like a restaurant.”

Continuing the Legacy

Leonard briefly considered expanding his home kitchen to continue cooking at home but decided that a food truck would be optimal.

He plans to fully launch the food truck business in April and will be operating by Brown’s Bar-B-Q temporarily. Another possible location is next to Trek Bicycle Midland.

“I don’t want to be one of those food trucks that moved around all the time,” he said. “I want to have a set location, which will either be by Brown’s Bar-B-Q or at Trek Bicycle.”

Some Midlanders were able to see what the future of King & I will look like in February. Leonard previously operated out of a food truck at the Big Game Tailgate Experience, which was a tailgating experience hosted by Brown’s Bar-B-Q and Legendz Barbershop for Super Bowl Sunday.

Leonard is also thinking about the future of the restaurant long-term.

“I want to find some people who want to own the King & I,” he said. “I want to franchise it, so if anyone wants to own the King & I, I want to help you.”

He added that he will sell the recipes, manage the kitchen, train the staff and help with the transition.

“It doesn’t have to be the full menu; they can start out with like 10 to 15 items and keep these popular dishes,” Leonard said.

While people had asked him to come back, he said it was hard for him to manage the

restaurant by himself. Having the food truck will allow him to continue cooking but also gives him more time for his family and doing things he loves.

He said that he may hire someone to help him take phone orders once the food truck opens, adding that anyone interested in working part-time from four to nine can reach out to him.

Although the food truck won’t be open until April, Leonard will continue cooking from home in the meantime.

“I’ll be cooking from home this month from Monday through Friday,” he said. “Keep an eye on my Facebook page. I post daily what dishes I’m cooking, and people can text me for their orders.”

“The food truck will still be King & I... Everything will be the same, but the menu will rotate...”

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Service and community spirit drive food trends in the Permian Basin

By B. Kay Richter Staff writer

Food trends in the Permian Basin can be characterized by a variety of dining options such as classic Tex-Mex, comfort foods, and even barbecue.

According to the Midlandbased company, Cadillac Rose Events and Catering, the food preferences within the Basin lean towards the practical, favoring hearty, filling meals such as steaks, chicken, and barbecue.

“The market here is highly workforce-driven,” said Brandt Tomaska, owner of Cadillac Rose. “Items that are fried, or even burgers, breakfast tacos, and Tex-Mex dishes are popular and always well-received.”

While those comfort foods typically perform well, Tomaska said that niche items and international cuisine perform less well.

Despite this fact, Tomaska highlighted the importance of flexibility and being able to adapt to dietary restrictions and preferences.

Todd Brown, the owner of Brown’s Bar-B-Q, echoed that sentiment.

“Diversity is important,

especially when meeting customers’ needs,” he said. Brown highlighted the trend of providing personalized catering experiences, such as bringing in specialty barbecue pits and food trucks.

“Our company prides itself on being able to provide anything that will make the meal more enjoyable, even if it’s not part of our usual offerings,” said Tomaska.

Part of working within the Permian Basin, he noted, is the flexibility of being able to cross state lines into New Mexico to provide meals to work sites. Tomaska said that flavor profiles in New Mexico tend to be big and bold, while Texas prefers comfort foods and barbecue.

Another trend, said Tomaska, is interactive and customized food stations, such as buildyour-own-taco bars and risotto stations. Perhaps the most important aspect, emphasized by Tomaska, is the importance of service in addition to the quality of the food, as it can significantly impact the guest’s experience.

“I think service is equally as important,” he

said. “Because you could have the greatest steak in the world, and it may have been smoked for 12 to 15 hours or whatever, and you’re using a long-lost family recipe. But I think showing that accompanying service and the level of care during the meal can just be a deal breaker or a big game changer.”

Another trend that Tomaska said sets him apart from other companies is his Italian roots and the popularity of Italian food among his clients. While he could not share any recipes for public consumption, he did mention using several homemade sauces and occasionally even hand-making their own noodles.

“Practicality often dictates using store-bought noodles,” he reflected. “But my company’s Italian offerings are influenced by my grandmother’s cooking.”

Brown explains that his brand also specializes in catering and offers a diverse range of cuisines, including vegan food. His catering includes small parties, in-home catering, team-building catering, and even cooking demonstrations.

Brown identified barbecue as one of the most common dishes in the Permian Basin, attributing its popularity to the live fire cooking method. However, he also discussed the importance of offering vegan/ vegetarian options to cater to

health-conscious customers. He said that his customers prefer personal experiences with catering, such as having the barbecue pit or food truck located on-site.

Brown discussed the collaborative nature of the culinary scene within the Permian Basin, with restaurants and food trucks often supporting each other. He expressed some frustration with the competitive attitude of some people in the industry while highlighting the need to be supportive of each other’s businesses.

“Some people think it’s about being the best,” he explained. “It’s not about that.”

Tomaska echoed that type of community support by explaining his community program, dubbed “Hands that Serve.” The program, he said, offers a community spotlight to recognize individuals and families who go above and beyond for others.

“These are the people who serve others selflessly,” he said. “They live with compassion, and never ask for anything in return.”

His community program, he said, is to provide these individuals with a fully prepared meal in order to thank them and their families.

“Let’s honor those who uplift our community and encourage others to do the same,” he said.

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Midland’s Lunch BBQ Spot

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A New Chapter for Crude City BBQ

What started as a small red trailer and a dream during the pandemic has grown into one of Midland’s favorite local BBQ spots.

Crude Food Catering came firstfeeding oilfield crews and local teams - before expanding into the restaurant now known as Crude City BBQ.

Now with TJ joining the team and helping lead the restaurant, the brand is stepping into its next chapter - continuing the scratch-made BBQ Midland loves while expanding Crude Food Catering for events across the Permian Basin.

Same smoke. Same passion. Just a bigger table.

Sushi • Asian Fusion • Bar

Monday – T hursday: 11:00AM – 9:30PM

Fr iday – Saturday: 11:00AM – 10:00PM Sunday: 11:00AM – 9:00PM

A taste of Europe in downtown Midland: Georgie’s Place blends French classics with Italian comfort

Restaurateur Chip Hight’s newest venture, Georgie’s Place, is bringing European-inspired cuisine to downtown Midland

By Kessly Salinas Staff writer

In the heart of downtown Midland, a new restaurant is transforming lunch breaks into European getaways with cuisine built on French technique, Italian comfort and coastal inspiration.

Georgie’s Place brings a Europeaninspired menu to Midland, ranging from classic French dishes such as chicken

chasseur and steak frites, an extensive old-world wine list and more.

The new restaurant is owned by Midland restauranteur Chip Hight, who also owns Opal’s Table and The Hemingway.

Hight said he decided to open a new restaurant when the opportunity to have a space downtown presented itself.

“Permian Resources approached us a couple of years ago about taking over some of their space on the first floor to give them another option for lunches for their employees and food for the general public,” Hight said. “It would be another sort of community space that will go well and kind of complement Far West Coffee across the lobby from us.”

Shortly after, a lease was executed and construction for the new restaurant began. Now, Georgie’s Place has been open since January, bringing another dining option downtown.

“The goal is to continue to improve downtown with more dining options,” Hight said. “Opal’s has been a great success and a longstanding business; it’ll be 10 years old in February of next year.”

Hight said the restaurant has been steady since its opening, and has seen guests for lunch, dinner and happy hour.

What’s in a name

Georgie’s Place continues an important tradition for Chef Hight, which is naming restaurants after women who have shaped his life.

“The idea was that we would name the restaurants after female family members,” Hight said. “Opal is my grandmother, and Georgie (Georgia) is my niece.”

Hight added that the name also connects to Midland in an unexpected way.

“Georgia is also the name of one of James Walter’s daughters, who is a founder of Permian Resources,” he explained.

European cuisine

Georgie’s menu is primarily European influenced, with a lot of French influence, offering a unique concept.

“The food is unlike any other menu you’ll find in town right now, which is great,” Hight said. “The wine list is great; it’s mostly old world.”

The new restaurant differs from The Hemingway, a cigar lounge, and Opal’s, which offers fine dining with prime steak and Southern dishes.

“Georgie’s inherited a couple of dishes from Mister Chips, which always had a little bit of Asian influence sprinkled in,” Hight said. “Georgie’s has a couple of things that sneak in from other cultures, but it is really European focused.”

The menu includes classic dishes such as steak frites, chicken chasseur, cavatelli, fresh catch and more.

“Steak frites is something that you can find in any corner in Paris,” Hight said. “The chicken chasseur is a French dish that is braised chicken with mushrooms, tomatoes and wine.”

However, Hight has put his own spin on the chicken chasseur.

“The particular version that we serve isn’t necessarily deconstructed, but it’s not braised in the liquid,” Hight explained. “The liquid is produced into a sauce that is served on the side. It is a sort of homage to that dish.”

The restaurant also has an extensive wine list and crafted cocktails. The restaurant has also opened its patio where customers are welcome to dine.

Hight said that future plans for the restaurant include possibly opening for brunch on Saturdays.

Reservations to the restaurant are available online, and Hight added that customers can also call the restaurant directly or visit to make a reservation.

“When a new restaurant opens, people come and they want to stay and have cocktails and experience the place as an evening, which makes it hard for us to turn tables,” Hight said. “We try to stagger reservations online so that we don’t overbook or have people waiting for tables that have reservations.”

He added that they try to make sure there’s plenty of space for people that don’t have a reservation so they can walk in. Even if online reservations show the restaurant is fully booked, there may still be space available.

Georgie’s Place is open Monday through Friday from 11:30 a.m. to 1:30 p.m. for lunch, from 4 p.m. to 5 p.m. for happy hour and from 5 p.m. to 9:30 p.m. for dinner. It is also open on Saturday from 5 p.m. to 9:30 p.m. for dinner.

Georgie's Place offers customers menu items from handhelds and robust salads to steak frites and braised short rib and much more.

At Buffalo Baker y & Cafe, ever ything is made with care, from scratch, and with that homemade touch.

Whether you ’ re stopping by for a hearty plate, planning catering for a special event, or ordering a custom cake or cupcakes, I bring warmth and flavor to ever y bite.

Fresh Homemade Breads Classic C omfort Dishes B eautifully Crafted Desserts

SCAN TO REQUEST CATERING

Brown’s Bar-B-Q owner turns family legacy into inclusive Texas barbecue

Brown’s Bar-B-Q builds community with food truck, catering and classics

Story and photos by

B. Kay Richter

Staff writer

When one crosses the threshold of Brown’s Bar-B-Q, the feeling of being welcome instantly comes across the counter of the popular eatery. Part of that vibe can be attributed

to the owner, Todd Brown, but also due in large part to Brown’s journey within the food industry. Since 2003, Brown has been dedicated to following his father’s legacy in preparing Texas barbecue. Fast forward to today, and his business hosts a brickand-mortar restaurant located at 4200 W. Illinois Ave, in addition to having a food truck and catering operation.

“The key to this business is diversity,” he explained. “It’s important to be able to offer something to everyone.”

His restaurant, although carrying traditional barbecue classics such as slow-smoked brisket, tender pulled pork, succulent ribs, tasty sausages, and flavorful chicken, also carries options for vegans and vegetarians. The restaurant

offers plant-based options using Impossible and Beyond Meat brands.

The road to becoming a business owner was not an easy one, said Brown. In his early years, Brown recalled spending summers in California with his father, learning how to properly prepare barbecue. Those life lessons, he said, along with a promise to his father on his deathbed, prompted him to return to Texas in 2002, giving his former employer a five-week notice.

“I started out as a dishwasher at Chili’s when I was 14 years old,” he recalled. “I have always been in the food service industry.”

Now, as the 56-year-old reflects back on his food journey, he is able to speak about the challenges and adaptations within the food industry. Brown shared his approach to catering, which he

says involves customizing menus based on customer preferences and budgets.

One event, he said, which was hosted for the Super Bowl, included serving prime rib and lobster because he wanted his customers to have a unique and different experience. Another key point, said Brown, is the collaborative nature of the culinary scene in the Permian Basin, with restaurants and food trucks supporting each other.

“When you see food trucks, they all park together and gather,” he said. “Because in this industry, in the culinary industry, it’s not about who is the best. It’s about everyone working together to try to help each other succeed, because the restaurant and food industry is

hard. I mean, by any stretch of imagination, it’s hard, and people don’t realize that.”

Brown also emphasized the value of providing a good experience for the customer and of providing something authentic.

“Treat people with dignity and respect,” he explained.

Brown shared his personal journey of overcoming challenges, including his time spent in prison, before opening his business.

“The secret to my success is the journey,” he recalled.

“The journey that I had to go through to get to where I am. You know, I was counted out. I was an outcast. If you come to my restaurant, you can see my history all along the walls. I have been in prison before, and a lot of times when people go to those types of institutions, they are considered thrown away.”

Brown said that part of what propelled him to continue building his business is the doubt that people initially had. He said it propelled him to keep going.

“It’s the drive,” he said. “It’s ‘the I will show you’”.

For more information, visit https://brownsbarbq.com/.

With everything from classic barbecued brisket to vegan dishes, Brown's Bar-B-Q has something for everyone that walks in the door.

SHAWNI’S SHACK

Stor y.

My name is Shawni Galindo, and seven years ago I began catering for the Permian Basin oilfield. Through hard work and passion, that journey led to opening my food truck, Shawni’s Shack. In our very first year, we were recognized for having some of the best food in the Permian Basin, an honor I’m truly grateful for.

Shawni’s Shack LLC is a Midland, Texas–based food truck dedicated to serving authentic Mexican flavors, especially our signature birria. Every dish is made with fresh ingredients, real recipes, and a commitment to quality.

We believe great food and genuine hospitality create an unforgettable experience. Our goal is simple: serve bold, authentic flavors and make every customer feel welcome, leaving happy, full, and excited to come back.

Shawni’s Shack is dedicated to authentic recipes, fresh ingredients, and a food experience you won’t find anywhere else.

Midland Food Truck Fridays unite local vendors, community

Each week, Food Truck Fridays at Golf Course Road Church of Christ turn a Midland parking lot into a bustling food hub

Story

and photos by

B. Kay Richter Staff writer

Food Truck Fridays at Golf Course Road Church of Christ has been a staple in the Midland food community for years. Every Friday evening, local food trucks and vendors gather for a community event that features a diverse array of culinary options.

Cane d’Oro Pizza

Teri Kilani, owner of Cane d’Oro Pizza, said she has been participating in the local gathering for more than 10 years. Her business, which has been operational for 13 years, specializes in wood-fired pizza.

“All of my dough is handmade and homemade,” she reflected. “I don’t buy it, and it’s never frozen. The wood-fired oven makes a huge difference, and we try to make sure it is always fresh and fast. We are MidlandOdessa’s only mobile wood-fired pizza oven. We bring artisan, handmade pizzas, using only the freshest ingredients.”

Kilani said quite a commitment is required to run a food truck.

“It took a long time to really kind of build up the business, but then you have to keep it up,” she said. “If I just quit showing up, then people forget about me. I love to feed people and see people happy.”

Kilani said the concept of wood-fired pizza has gained popularity, and many have taken to building their own wood-fired ovens to prepare food.

“My son built a pizza oven in our backyard, and that’s how I actually got started,” she said.

Those humble beginnings eventually blossomed into a small trailer, which Kilani said would travel with her from place to place.

“I still have that trailer oven,” she said. “I just don’t use it all the time because of the setup required and the fact that you have to bring your own fire extinguisher.”

Kilani said that there was a bit of confusion among customers in her earliest days, but a simple respelling solved the problem.

“People would read our signage as ‘wood-fried’ pizza, so

I took the ‘d’ off of ‘fired,’ and that fixed the problem,” she said.

Cane d’Oro (which is Italian for Golden Dog) lets you build your own pizza Neapolitan-style wood-fired pizza with up to three toppings: pepperoni, sausage, ground beef, bacon, Canadian bacon, mushrooms, onions tomatoes, jalapenos spinach and pineapple.

Or you can try one of their specialty pizzas, like the classic Pizza Margherita, with fresh mozzarella, tomatoes and basil.

The Chicken Pesto features a pesto sauce, mozzarella, provolone and garlic chicken. A similar meatless option is the Magic Mushroom: pesto sauce, mozzarella, provolone and mushrooms with truffle oil drizzled on top.

A classic Pizza Margherita from Cane d’Oro Pizza.

With a bit of West Texas flair is the BBQ Chicken with barbecue sauce, mozzarella, provolone, garlic chicken, bacon, onions and jalapenos.

There’s also the Jalapeno Popper, with homemade avocado sauce, cream cheese, bacon, jalapenos and a blend of Mexican cheeses.

Kilani said her love of feeding people and seeing them happy drive her to keep going and keep serving this unique culinary experience in West Texas.

Continued on page 88

Continued from page 87

The Kitchen by Laurie

Laurie Latham started The Kitchen by Laurie in Tampa, Florida, in 2014. However, the COVID pandemic forced a move back to West Texas, and she brought the business with her.

The Kitchen by Laurie offers a variety of items like smash burgers and salads, but Latham says her most popular dish is the Philly cheesesteak.

“My Philly cheesesteak is served on an authentic Amoroso hoagie roll,” she said. Amoroso is a staple in the Philadelphia metro and has been baking bread there for more than 120 years.

Latham’s offerings go beyond typical food truck fare. The Kitchen by Laurie also

offers Korean rice bowls, Hawaiian pulled pork, quesadillas, California burritos and even cheesesteak burritos.

Latham says the best part of running a food truck is the freedom it affords her. “I like being my own boss, and I like serving my customers.”

Brittany Irvin bags up an order for a customer during the Midland Food Truck Fridays event March 6, 2026.

The Kitchen by Laurie recently returned to Food Truck Fridays after taking a break.

“I just started back up,” she said. “I wanted to be out here

for my customers because I do a lot of private events, including prep meals and home catering.”

Down South Seafood

Ryan LeJeune of Down South Seafood says that his Cajun food truck business started in 2018 and that he has been participating in Food Truck Friday since 2022.

“We specialize in Cajun cuisine, including crawfish, shrimp, gumbo, catfish and red beans and rice,” he explained.

His specialization in seafood, which is very rare in West Texas, makes his food truck unique and very popular among customers.

LeJeune’s food-truck journey started after he moved to West Texas from Lafayette, Louisiana. He said that because of his culinary offerings — which include boiled shrimp, crawfish legs, gumbo and catfish — his business is often seen as a niche business in the Permian Basin.

LeJeune said he enjoys the West Texas atmosphere and the opportunities to be successful.

“When you work hard out here,

things will come out,” he said. “When you apply yourself, good things will happen.”

LeJeune is getting ready for Cajun Fest, scheduled for Saturday, April 11, at the American Legion Hall.

“We will be featuring several zydeco bands and big-time Cajun chefs,” he said. “The event will include crawfish races, a crawfish-eating contest and a panel of Cajun chefs judging the crawfish competition,” he said.

In that regard, LeJeune said Cajun Fest aims to create a fun and engaging atmosphere, attracting both food enthusiasts and other local businesses.

“We are excited to bring this event here,” he said. “We want to showcase authentic Cajun cuisine to a wide audience.”

In addition to the food truck, LeJeune said that he offers catering to private events, including weddings, graduation parties and corporate events.

Know before you go

Food Truck Fridays at Golf Course Road

Church of Christ are held each Friday in the parking lot, 3500 W. Golf Course Road, in Midland.

ADVERTISER INDEX

Business name - Page number

307 Farmer’s Market - 90 & 91

Amanda’s Kitchen - 77

Ana’s Cuisine - Inside Back Cover

Bistro 20 - 94

Blossom Bread Company - 74

Bluebird Deli & Goods - 55

Brantley Creek Barbecue - Front Cover, 92 & 93

Café at the Gardens - 13

Champs Sports Bar - 85

Chicken Salad Chick - 6

Cloud 9 Snack Bar - 54

Cowboy Cravings - 83

Crude City BBQ - 68 & 69

Crumb A Micro Bakery - 3

Decasa - 83

Down South Seafood - 40 & 41

Floyd’s BBQ and Hibachi - 84

Hoop & Barrel - 1

Hops and Bubbles - 16 & 17

Jumburrito - Back Cover

King & I - 85

Leyenda Coffee & Tequila - 48 & 49

Main Squeeze Juice Co - 8 & 9

Miss Ria’s Famous Empanadas - 82

Murray’s Deli / Kilwins - Inside Front Cover

Nate’s Plates - 4

Osaka - 64 & 65

Philly’s Golf Club - 22 & 23

Pina’s Clamatos & More - 84

Po’Chops Munchie Shack - 7

Ratengo - 5

Ray’s Italian Bistro - 60 & 61

Rolling Hibachi - 75

Rudy’s BBQ - 94

Rusty Taco - 82

Sanchez Family Photography - 11

Santomar - 76

Sapporo - 46 & 47

Shawni’s Shack LLC - 80

Susie’s South Forty - 83

T&T Donuts - Midkiff - 28 & 29

Tall City Bistro - 74

Texas Outlaw BBQ - 82

Texas Sun Winery - 10

The Half Acre - 15

TKILAZ - 34 & 35

Triple J’s BBQ - 81

Typickle - 2

Umma-Nae Korean Kitchen - 84

Volcano Sushi and Asian Fusion - 70 & 71