38 Texas Wine Month Hit the road this October to taste the Hill Country’s finest.
48 Comfort Is So Close Sip, shop and stay at this quaint weekend getaway.
56 Extreme Hospitality Programs prepare students to put S.A. on global stage.
62 Decade of Delights
“Goodtaste with Tanji” debuts its 10th season this fall.
IN THE LOOP
14 City News
The long history of returnees at Brooke Army Medical Center.
16 Influencer
Celebrating the 100th birthday of Rosemary Kowalski.
18 Maker
Jeweler Susan Shaw marks 45 years of unique design.
THE GOOD LIFE
22 Travel
Majesty awaits at the Great Smoky Mountains.
26 Tastemaker
Gusto Group owner motivated by close call with death.
28 Eat Here Now Nicosi encourages diners to enjoy the moment.
30 Imbibe
Postino on Broadway pays tribute to prior paint store.
98 ‘Devil Whirls’ McNay Art Museum sculpture is a dance of twists and turns. WORK OF ART
On the cover October is Texas Wine Month. Photo by Salgu Wissmath at Re:Rooted 210 Urban Winery. Styling by Jennifer McInnis.
Texas, and specifically San Antonio, is known worldwide as a tourist destination with welcoming hospitality. We are a friendly bunch. For some, being in service to others is a calling. Even those who are born with that passion refine it over years as their art.
Pursuing and carving a career in hospitality and tourism became more difficult during and following the COVID-19 pandemic. Working in and around the food and beverage industry for nearly two decades, I have experienced the challenges of running operations and the long road to recovery that our local businesses are navigating.
The Texas Restaurant Show, hosted at the Convention Center in July, accomplished its mission to motivate and inspire. Not only did it attract restaurateurs and vendors from around the state to see the growth and innovation happening here, it gathered local chefs and owners who are solving today’s challenges in the restaurant and hotel service industries.
Among those challenges are educating a workforce and equipping individuals with a foundation to build upon. They not only need skills they can efficiently execute but also the tools to care for themselves so they will have staying power in a demanding industry.
In this issue, Bonny Osterhage and Jenna Taylor write about three hospitality programs — St. Philip’s College Hospitality, Culinary and Tourism; Hospitality Academy at Pearl; and UTSA Hospitality & Events Management — that are equipping students with the necessary skills for the workforce.
Anyone who has worked in hospitality or tourism understands how easily transferable those skills are. Consider the sleeping giant industry in our backyard — the Texas Hill Country wine region. It is a top destination in the country for wine tourism with an estimated $20 billion economic impact. By the time this issue prints, the epic 2024 harvest will wrap and make way for Texas Wine Month in October.
The cover story by John Griffincreates a four-day itinerary of wineries to visit. Grab a Texas Hill Country Wineries Texas Wine Month Passport that includes tasting fees for up to four wineries per day.
The hospitality theme continues throughout this issue with a story by retired San Antonio ExpressNews Food Editor Karen Haram that celebrates the 100th birthday of Rosemary Kowalski, whose RK Group has been serving San Antonio for nearly 80 years. Terry Scott Bertling writes about Tanji Patton, who marks the 10th season of “Goodtaste with Tanji.” And Edmund Tijerina takes readers inside the dining experience at Nicosi at Pullman Market, where phones are put away and guests invited to be present in the moment.
There is also a guide for National Coffee Day. I’m ready to enjoy some nice fall patio weather while sipping coffee or wine.
Story Ideas, Letters to the Editor editor@sanantoniomag.com
BY SIG CHRISTENSON
IN THE LOOP
The Process of Reintegration
At BAMC, experts help former POWs and hostages transition to freedom
IN THEIR BOOK “OUT OF CAPTIVITY,” chronicling their first days of freedom at a Brooke Army Medical Center reintegration program after five years as prisoners in the Colombian jungle, three Americans said their military caregivers rarely let them be alone.
A hush-hush operation at BAMC, the program helps former hostages and prisoners of war get their footing after isolation, starvation and torture. Doing that requires those at BAMC to let their patients do the talking.
“The process is about helping the returnee gain control of his emotions,” a Pentagon official, Army Col. Steve Warren, explained some years ago. “One of the methods the psychologists use to help the returnee is to allow him to tell his story.”
The Americans released Aug.1from prisons in Russia are the latest to have spent time in the obscure reintegration process. BAMC has drib-
bled out some details over the years about what it does to care for patients but hasn’t opened itself up for inspection by the media.
Wall Street Journal reporter Evan Gershkovich, former Marine Paul Whelan and Alsu Kurmasheva, an editor for Radio Free Europe/Radio Liberty, only spent a weekend at BAMC before checking out. They left without the government saying a word about their departure until a reporter called for an update.
The trio, freed in an elaborate prisoner exchange involving seven countries and the release of 24 prisoners, 16 held by Russia and eight by Western governments, continued a long line of hostages and former inmates coming to San Antonio to recover from ill treatment in distant lockups.
Most of those who have been here were hostages or prisoners of anti-Western governments. They include “Hotel Rwanda” hero Paul Rusesabagina, who was kidnapped
and imprisoned by the Rwandan government for more than two years; WNBA star Brittney Griner, a Houston native and three-time Olympic gold medalist held in a Russian penal colony; and Pvt. Travis T. King, a GI detained by North Korea for 70 days after illegally entering that country.
Marc Gonsalves, Thomas Howes and Keith Stansell had spent more than five years as prisoners of the Revolutionary Armed Forces of Colombia, or FARC, when they arrived at BAMC in 2008. They were working as government contractors for Northrop Grumman Corp. when their aircraft went down in Colombia’s southern jungle on Feb. 13, 2003. The men, held captive by insurgents who lived in the forest, slept on the ground or in crude beds. They ate whatever their captors fed them.
The last true prisoner of war cared for at BAMC was then-Army Sgt. Bowe Bergdahl, who was freed in a controversial swap with five
Taliban leaders in 2014. He left an outpost one night in late June 2009 intending to run 22 miles to a forward operating base. Bergdahl hoped to spotlight issues in his command but was taken prisoner before the day was out and badly treated over the next five years. He returned to civilian life after a court-martial.
Bergdahl’s 1,797 days of captivity were marked by brutality, escape attempts and illness that made his experience among the worst a U.S. prisoner of war had lived through since the Vietnam War. One expert, Terrence Dean Russell, testified at an evidentiary hearing that Bergdahl was held in a 7-foot square cage for close to three years. He was often blindfolded, beaten and poorly fed, and once so thirsty he drank his own urine.
He left BAMC with neuropathy in his lower legs, degenerative back damage, a loss of range of motion in his left shoulder and post-traumatic stress disorder.
“This is a mission that is born out of our experiences as we led the mission to begin the reintegration of our men from Northrop Grumman who were held by the FARC,” Army spokesman Hans Bush said after Bergdahl’s release. “And this headquarters being co-located with (BAMC) makes it a natural fit.”
Here’s what we know about how it works:
When former prisoners arrive at BAMC, a multidisciplinary health care team performs comprehensive assessments, customized to the individual’s circumstances, as part of what the Army calls “post isolation support activities.” There is restricted access to the clinical space, an individual can leave anytime they want.
“The medical staff at BAMC supports the reintegration process and post isolation support activities (PISA) by using routine clinical space within the hospital and in an outpatient setting,” BAMC spokesman Bob Whetstone said.
The initial medical care for those returning from detention is focused on physical exams, laboratory and radiologic diagnostics, along with consultative services tailored to each individual’s situation. Medical support during PISA aims to provide returnees the appropriate level of treatment, establish a medical record
for future care, maintain or restore dignity, and facilitate a readjustment to society.
Immediate medical issues are addressed first during that process. Then a survival, evasion, resistance and escape psychologist will talk with the returnees to identify any impact the detention and recovery may have on their return and begin the decompression process.
Decompression is a critical component of PISA. It focuses on creating an environment where individuals feel safe and can relax as they adapt in a deliberate and healthy manner from living under the constraints of detainment to living back home and integrating into society.
Everyone is unique. The BAMC team strives to provide a customized process for each person to best support their transition.
Reintegration is part of military, diplomatic and civil efforts to prepare for and execute the recovery and reintegration of isolated personnel. The process is a complex joint operation involving hundreds of people ranging from operational planners, aircrews, medical professionals and security officers to chaplains, attorneys and public affairs specialists. Family members assist, at first through phone contacts and, later, during reunions.
“Reintegration,” Whetstone added, “is a process.” ★
ABOVE: Paul Whelan, who was held in Russia for more than five years, arrives at Joint Base Andrews on Aug. 1.
LEFT: Whelan, center, Evan Gershkovich, to his right, and journalist Alsu Kurmasheva, to his left, pose at Kelly Field.
ter a church bazaar, Kowalski branched beyond the restaurant and soon was handling offsite events at churches, picnics, weddings and more.
Early in the ’60s, Kowalski named her business Catering by Rosemary and catered her first largescale event for 15,000 guests. She soon was doing subcontractor catering at the San Antonio Convention Center and, in 1968, got a career-changing boost when she was named official caterer for the world’s fair in San Antonio.
“Catering by Rosemary was the first business to serve more than100 of the pavilions during HemisFair ’68,” she said. In 1972, she was awarded an exclusive catering contract for the San Antonio Convention Center that continues today.
Kowalski credits former Mayor Walter McAllister for his early support. “He cheered me on during HemisFair and the food services at the Convention Center. Then later in the 1990s, my son Greg led the growth of the company. His vision and business acumen have built The RK Group to include 17 divisions across the United States and now into Europe.”
Kowalski attributes her success to “hard work, respect for other people and always (being) willing to find a way to do something new,” she says, and is proudest of “serving Pope John Paul II when he was here. Not many people can say they served a saint — which he is now.”
I
N HER NEARLY 80-YEAR CAREER, ROSEMARY
Kowalski, chairman emeritus of The RK Group, has served tens of millions of guests, including seven U.S. presidents, the Queen of England, Prince (now King) Charles, entertainers Jay Leno and Joel Gray, and business leaders including Warren Buffett.
Impressive, certainly, but only part of her enduring legacy and one of many milestones Kowalski has achieved, including celebrating her upcoming 100th birthday on Sept. 27.
Kowalski’s top-secret centenarian birthday plans involve “a surprise from my family,” she said. “All four generations are flying to Las Vegas — and then … ?”
Family has been vital to Kowalski’s success from the earliest days when she and husband Henry Kowalski used his World War II Army mustering-out money to buy Uncle Ben’s Bar B-Q restaurant on Zarzamora Street. Generational success wasn’t on her radar — she simply hoped they would “make enough (money) to eat,” she said.
After an Uncle Ben’s customer asked her to ca-
San Antonio celebrates icon
Rosemary Kowalski
In her eight decades in the catering business, which included a name change to The RK Group in 1989, Kowalski watched the “foods of San Antonio grow up with the city,” she said. “We still have fabulous barbecue and lots of great Mexican food, but we now have a variety of gourmet food that comes with cultural diversity and nationally recognized chefs.”
At age 99 and counting, Kowalski generally feels good “and am out and about for several events each day. However, there are some days when resting at home is required,” she acknowledges.
Charity has always been important to the celebrated caterer, whose company now handles 4,000 events a year internationally. “Even in the early days when we weren’t making a lot of dollars, we could always give some food to those in need,” she said. “We were early supporters of the Jimenez Thanksgiving Dinners. Now we have a whole division, RK Cares, which is directed by my granddaughter-in-law, Jamie Kowalski.” Programs they support include child nutrition and combating hunger and food insecurity.
In what is hopefully the distant future, Kowalski says she would like to be remembered as “being Catholic, being a nice person, helping others — and drinking good tequila!” ★
All That Glimmers
ON A BLUEBIRD MORNING IN LATE summer, sunlight sifted through the street-front windows of Susan Shaw’s Broadway office. Strands of freshwater pearls and gilded coins flashed in the light, adjacent to earrings and pendants laid with malachite, turquoise, lapis and onyx.
The San Antonio jeweler, who is celebrating her 45th anniversary this year, has built an impressive business since launching her eponymous brand in 1979. Today, her expansive line is available in more than 2,000 stores in all 50 states and over 10 countries. Despite her success, Shaw’s journey to jewelry acclaim was not a linear path.
Growing up in Lockhart, creativity was an early passion for the young artist, who fondly remembers drawing and painting with watercolors as a child. “I think you’re born with it,” she opined of her artistic calling. “You have to have it in you.”
By 21, Shaw had graduated from the University of Texas at Austin, married her husband, was teaching art and selling her own work on the side. It was only later, at the request of a friend working in retail, that she began experimenting with accessories.
Initially, her task was to make a few pieces that locals could enjoy for the city’s annual Fiesta celebrations. A festive chile pepper necklace was among the first of the Southwestern-inspired pieces she created, which gained sweeping interest and wholesale inquiries; shortly thereafter, her jewelry was picked up by the Dallas Market Center.
Propelled by an innate business savvy, Shaw continued to challenge herself in the years ahead by making beautiful, everyday statement pieces for women of all ages. Today, these pieces exude the designer’s distinct, elevated aesthetic, at a price point that’s more accessible than traditional fine jewelry. Each design is made with quality
materials like sterling silver and 24-karat gold triple plating with gemstones, freshwater pearls, hand-painted beads and Italian glass.
Most impressive, Shaw still makes every mold by hand at her home in San Antonio, giving her work a personal touch in an otherwise saturated wholesale market. In fact, some of the jeweler’s most popular pieces, like her collection of bestselling crosses, quite literally feature her fingerprints cast in gold.
Furthermore, all the jewelry is still made to order and hand-assembled at her 1,800square-foot 1920s workshop on Hildebrand and Broadway. “I always knew that to be a wholesaler, you must produce an item that a store can make money on, and it needs to be different,” she said. “By making my own molds, my jewelry is different and unique.”
Over time, Shaw’s success has grown or-
ganically thanks to her dedicated customers, some of which include big-name institutions like the Smithsonian, Monticello and San Antonio’s Briscoe Western Art Museum. In 2018, her team diversified their previously wholesale-only business model by introducing a direct-to-consumer branch, which has averaged more than 250% growth each year.
Most recently, the designer was honored at the 2024 Longhorn 100 Awards Celebration, which recognizes the 100 fastest-growing businesses led by University of Texas alumni. It is a well-deserved accolade for Shaw, who turned her early passion for art and creativity into a full-blown family business; her husband, Eric, and her son, Ryan, are both instrumental in the company’s daily operations. Now, 45 years later, the entrepreneur has much to be proud of, with a sterling record and a promising future that glimmers like her beloved golden jewelry. ★
Susan Shaw marks 45 years in jewelry design
SUSAN SHAW susanshaw.com
Saving Lives with Free Rides
AZEZA SALAMA’S LIFE WAS PERMANENTly altered when she survived an accident involving a drunken driver that took the life of her then-fiancé. As executive director of the nonprofit Free Rides program, Salama said she is “repurposing her trauma” to create a safer San Antonio. Free Rides takes a grassroots approach to preventing drunken driving, working with local bars and clubs to provide patrons with a free ride home. Salama said the goal is to create systemic change in the bar and nightclub industry, and it starts with the 17 establishments across San Antonio currently partnered with Free Rides.
Nonprofit works with bars to provide a safer option
Partnering bars flaunt the program’s green shield logo in various spots. Once the logo is recognized, all a patron in a participating bar must do to get a ride is ask. The bar will order an Uber or Lyft at no charge, and they won’t tow the patron’s vehicle.
Albert Cortez IV, vice president and cofounder of Free Rides, said the intent is to reduce the stigma around asking for help and eliminate reasons that people may get behind the wheel after drinking, such as the cost of ordering a ride and the risk of getting towed.
Bexar County is the No. 2 hot spot for drunken driving incidents in Texas, reporting 1,840 alcohol-related crashes in 2023, second only to Harris County.
With numbers like these, getting behind the problem isn’t effective enough in preventing drunken driving, according to Salama. The community must get “behind the bar” and get in front of the problem.
“If you’ve ever driven around at four o’clock in the morning … you can see which vehicles are drunk drivers,” Salama said. “There’s only so much that law enforcement can do, and that’s one of the reasons we want to help support as best we can.”
President and co-founder Henry Avelar Jr. said almost everyone involved with the program has been touched by drunken driving in some way, whether they’re victims themselves or have lost a loved one.
“I think that for all of us in our lifetime, we can’t really get away without losing a friend or family member to drunk driving,” Avelar said. “So that was one of the motivations for us to (start Free Rides). But really, we’re bar owners and operators, so we want to communicate to the public that there’s an option for them, a safety net.”
Free Rides began in 2019 when Cortez and Avelar, both longtime bar owners, were part of a DUI task force comprising different local entities. Cortez said many of those on the task force weren’t in the bar industry, and when he suggested that bars pay for patrons’ rides home, the idea gained traction.
“When I said that, the amount of heads that turned that weren’t in the industry — it made a light bulb go off,” Cortez said.
The program piqued the interest of another person on the task force — Salama — who was interested in getting involved with drunken driving prevention any way she
could. Not only is it an issue close to her heart, but it concerns every member of the community, Salama said. That’s because “drunk drivers don’t discriminate.”
“It does not matter where you come from, what your sexual orientation is, what your religious beliefs are, how old you are,” Salama said. “Anybody is susceptible to becoming a victim of a drunk driver.”
Cortez said they hope to expand the program into other cities once San Antonio becomes “the blueprint.” In the meantime, their
focus is on bringing more bars and clubs into the fray and spreading the word through community outreach and fundraising events.
In his own bar, Cortez said he may not order more than a few rides every weekend, but the impact goes beyond ordering an Uber — it opens a conversation that can be lifesaving.
“Even if the rides aren’t being taken, we’re still having those conversations, stopping people and telling them about the Free Rides program and then helping them home,” Cortez said. ★
BY SALLIE LEWIS
THE GOOD LIFE
Southern Hospitality
The enchanting allure of Blackberry Farm and Blackberry Mountain
VERY MORNING, AS THE SUN CLIMBS
Eover Walland, Tenn., two of the nation’s most lauded luxury resorts emerge from the folds of the Great Smoky Mountains. There is nothing boastful or pretentious about Blackberry Farm and Blackberry Mountain, the beloved, family-owned Relais & Châteaux landmarks that have captivated the hearts of countless Texans over the years. Rather, it’s the brand’s quiet luxury and authentic Southern hospitality that has secured its sterling reputation on the global stage.
Across the travel sector, the word Blackberry has become synonymous with the visionary leadership and adventurous spirit of the Beall family, led by late proprietorSam Beall.
“Sam was basically born at Blackberry Farm, so bringing a raw piece of land with the incredible flora, fauna and views of the Great Smoky Mountains National Park to life for others to enjoy was his dream,” said his widow and mother of five, Mary Celeste Beall. Since his untimely passing in 2016, she and her team have kept his legacy alive by continuing to share Blackberry’s magic with the world.
“I am beyond lucky that this is my home,” she said, “and to know my home is also a space that makes so many people feel taken care of is something I treasure.”
While the farm has become an annual pilgrimage site for loyal patrons across the country, the 2019 unveiling of its sister property, Blackberry Mountain, ushered in a new wave of clientele. The two venues, both located a short 25-minute drive from the Knoxville airport, share an overarching commitment to excellence in food, wellness and adventure, albeit with their own distinctive approach. “Anyone who experiences both can immediately feel the difference,” Mary Celeste said.
It’s the way people feel at the end of their trip — rested, invigorated and nourished from the inside out — that makes a stay here truly exceptional. Here’s a recap of highlights from a recent summer trip.
Blackberry Farm
Driving into Blackberry Farm feels akin to a Southern homecoming, with its manicured lawns, white picket fences and tall leafy trees that wrap the roads — and all who travel them in a warm embrace. The property, which sits on 4,200 acres in the foothills of the Great Smoky Mountains, is calming and nostalgic thanks to the Beall family’s generational stewardship. Over time, the venue has evolved from a six-room country inn to a 68-accommodation Relais & Châteaux that celebrates the good life, with iconic chefs, winemakers and award-winning musicians headlining events throughout the year. Ultimately, the farm’s tranquil nature and service-driven hospitality, coupled with its renowned culinary excellence and commitment to well-being, has made it a timeless treasure in the American South. Here are five things to expect on your next visit.
1. Slow, Savored Living: Italians may have coined the phrase, la dolce far niente, but the whole “sweetness of doing nothing” feels particularly on brand at Blackberry Farm. With its rolling hills, glistening ponds and rocking chairs set in the sun, guests are invited to slow down, breathe deeply and live in the present moment. The farm’s welcoming staff encourages that idle enjoyment, serving craft cocktails and snacks alongside roaring fires, games and handcrafted jigsaw puzzles in the revamped Dogwood Bar or Hickory Club Room. The resort also offers multiple places to
wander and unplug, from the scenic Boathouse on Old Walland Pond to the cozy respite of the Yallarhammer, where you can read and relax amid the twitter of birdsong. Chickens, sheep, turkeys and donkeys are just a few of the animals one can find roaming the farmstead, with the occasional black bear feasting on berries in the foliage. Most heartwarming, however, are the truffle-hunting Lagotto Romagnolo puppies who are bred at the kennel on-site.
2. Outdoor Pursuits: Despite its tranquil pace, the farm’s natural surroundings are a veritable playground for lovers of the outdoors. At the managed stream on property, anglers of all levels fly fish for rainbow trout while others choose to polish their skills at the educational two-hour fly-tying class. Guests can also partake in sporting clay shooting, birdwatching excursions, pickleball, tennis, archery and leisurely biking, along with paddle sports, horseback riding and guided hikes.
3. Movement & Meditation: Every day, the Wellhouse hosts a lineup of classes, including yoga, stretching and barre, in its wellequipped fitness facility. Visitors also savor the wellness sanctuary’s soothing meditations, healing massages enhanced with local flowers and herbs, and signature facials by celebrity aesthetician Tammy Fender, all of which leave the mind, body and spirit refreshed. For Mary Celeste, the opportunity to heal and recharge
is one of the many gifts guests can experience during their stay. “Everyone’s path to peace looks different,” she said. “Our team wants to meet guests where they are and do our part to support them while they’re here.”
4. Farm-to-Table Dining and Fine Wine: No trip to the farm is complete without a selfguided tour of the garden, with its blossoming flowers, fragrant herbs and fresh produce. Guests can see these ingredients in action by taking a cooking class led by a team of artisan chefs, culminating in a three-course midday meal. The pièce de résistance, however, awaits at the Barn, a turn-of-the-century bank-style barn where the James Beard Award-winning restaurant of the same name serves over-thetop menus rooted in Appalachian ingredients. Taste the bounty of the farmland as you sip on warm soups made with roasted carrots, fennel and garden onions or sample savory pork loin paired with grilled green tomatoes and forest mushrooms. Complementing the cuisine is their James Beard and Wine Spectator Award-winning wine program; with more than 150,000 bottles, the cellar is the second largest in the United States and available to tour by request.
5. Homely Accommodations: Everything about Blackberry Farm exudes Southern comfort, from the lush country setting to the cozy accommodations sprinkled throughout the
property. Visitors can choose from a wideranging selection of suites and private houses, all of which feel like a home away from home. Expect elevated, traditional décor and rustic sophistication with stylish antiques, plush beds and deep soaking tubs that’ll make you never want to leave.
Blackberry Mountain
While Blackberry Farm is pastoral and soothing, with its sunlit streams, jade fields and grazing livestock, the 5,200-acre expanse encompassing Blackberry Mountain is adventurous and awe-inspiring, with staggering views from the tree canopy to the valley below. That dramatic topography directly informs the guest experience, as did the early explorations of the late Sam Beall, who traversed this land on foot, bike and ATV long before there were roads. The demographic at the mountain is decidedly younger in feel, with honeymooners, families and athleisure-clad couples drawn to the special blend of outdoor activities, world-class wellness, culinary creativity and artistic offerings. “I’m biased, but I
BLACKBERRY FARM
blackberryfarm.com
don’t know if there’s anywhere better to foster a connection with the land,” said Mary Celeste of the property, which neighbors the national park. Indeed, visitors relish the resort’s ultra-private, laid-back ambiance and its ability to inspire connection with nature in new ways. Following are five highlights of a stay at Blackberry Mountain.
1. Channeled Creativity: Of all the amenities on-site, the comprehensive Art Studio is perhaps the most colorful jewel in the mountain’s crown of offerings. Guests can participate in everything from tile making to trailside sketching, basket weaving, watercolor painting and leaf embroidery classes led by a staff of talented artisans, like Sara McNally, whose repertoire also includes wheel-thrown pottery. “What I love about working with clay is it’s a recording of your hands, like handwriting,” she shared. “It becomes a bit of a dance.” In her ceramics classes, students learn to make a medley of vessels both on and off the wheel, which are mailed to their respective homes promptly after firing. Furthermore, young visitors at both family-
friendly properties can indulge their imaginations at Camp Blackberry, where kids come together to make soaps, bake treats and paint rocks or partake in pickleball tournaments, popsicle parties and scavenger hunts.
2. Adrenaline-Packed Adventures: With over 5,000 acres and more than 30 miles of private trails to explore, Blackberry Mountain attracts a discerning and arguably more active, outdoorsy clientele than its sister property. On arrival, guests can map out their itinerary with the dedicated Adventure Concierge who helps coordinate mountain biking excursions, offroading experiences and rock climbing, to name a few. The hotel also has unique arbor adventures and extensive hiking routes, with trekking poles, water slingsand gear available, including personalized Yeti thermoses that are yours to keep.
3. Holistic Well-being: Every morning, guests are treated to a range of complimentary classes designed to nurture the mind-body connection, including sound bathing, meditations and sunrise vinyasa flows. Some prefer starting their day at the Nest, the subterranean, naturopathic spa, where high-end skin and body treatments from the likes of Joanna Czech and Biologique Recherche are offered alongside a holistic menu of crystal Reiki, chakra balancing and herbal poultice massages, to name a few. The property’s monumental, site-specific art installations offer further opportunities for connection and growth. Be sure to visit the Bivouac, an oversized willow stickwork sculpture by Patrick Dougherty, and the Labyrinth by Thea Alvin. The latter is an artful maze composed of 1,000 feet of winding stone that gives all who visit an opportunity to reflect and meditate in the solitude of nature.
4. Camouflaged Dwellings: Guests of the mountain are immersed in the natural world from sunup to sundown, and all throughout the night. Many choose to stay in the spectacular tree houses on-site, which are named after local moths and butterflies, and designed with floor-to-ceiling windows and three-tiered outdoor patios. The stacked stone cottages are another popular accommodation, with green roofs that camouflage into the landscape. Surrounded by wildflowers and native grasses, the dwellings boast deep soaking tubs, Aesop toiletries, wood-burning fireplaces and soft, pillowy beds dressed in crisp white linens. Families and groups can also choose from a wide selection of mountain homes and cabins, some of which are void of televisions for a truly off-thegrid experience.
5. Awe-Inspiring Vistas: Though there is no shortage of breathtaking vistas to choose from, few are more captivating than the gold and green tapestry that unfurls from the top of the Firetower. This 1950s lookout tower, located on the mountain’s peak, includes an intimate restaurant where guests can indulge in a multicourse meal or a festive mixology class in a sublime, picture-perfect setting. ★
Grab Life by the Horns
Restaurant concept Gusto Group inspired by brush with a bull
ABRUSH WITH DEATH DURING THE running of the bulls in Spain revitalized Gusto Group CEO Gerardo de Anda’s life.
Born in Mexico but raised in Texas, the founder of the group behind popular restaurant concepts like Toro Kitchen + Bar, Cellar Mixology and Cuishe Cocina Mexicana is only getting started. But it all began during a fateful moment with Caramelo the bull in 2006.
Deeming it a “spiritual” moment, de Anda recounted how Caramelo gored and flipped him in the air during that fateful trip to Spain when he was only 18.
“When I landed on my head, I was paralyzed. I felt like I could see myself from above — in a moment that felt like forever, I contemplated everything, experiencing a deep sense of clarity about my life’s purpose that I’ll never forget,” de Anda said.
Ironically, what felt like an eternity for de Anda only took about half a second.
Ten years after his fateful encounter with Caramelo, de Anda opened the first Toro Kitchen + Bar location. Spanish for “bull,” de Anda’s first business was an apt homage to the bull that nearly claimed his life and motivated him to make the most of every second.
He joked that the first restaurant stemmed from a “quarter-life crisis,” following years working in corporate jobs (even earning himself the accolade of the youngest director of a Fortune 500 company), when de Anda saw potential in his friend’s shuttered coffee shop in Stone Oak.
“I had no experience creating restaurants, so I took a humble approach,” he recounted. That meant remodeling the building that housed the coffee shop by himself in the late hours of the night, every day after his shift at his corporate 9-5 job.
“Before I opened up the first Toro location, I told myself I wanted to create a business, not just a restaurant. I told myself if I
Co-founders and brother and sister Gerardo de Anda and Vanessa de Anda opened the first Toro Kitchen + Bar in 2017.
couldn’t open a second location in six months, I would just shut down Toro and abandon the idea entirely.”
He met his goal with the second Toro location in 2017. Then, with the first Cuishe in 2019, de Anda and his team made things official in 2020, forming the Gusto Group.
While de Anda still plays a vital role in building each Gusto Group concept from the ground up, he attributes his strong team as the reason why he’s able to step away from day-to-day operations with confidence.
“I took a holistic approach to operations and made an effort to hire good people I could rely on,” de Anda said. For example, his sister, Vanessa de Anda, and his best friend, Tomas Hogan, were vital founding members of the Gusto Group, even before it officially was a company.
He found his executive chef, Juan Carlos Bazan, much like the encounter with Caramelo — in the less dangerous form of a fateful phone call.
“I heard you were looking for a chef,” de Anda heard chef Bazan say on Toro’s phone line one day.
Bazan brought years of experience working at top restaurants like Pujol in Mexico Cityand the Michelin-starred establishment Monastrell.
Bazan’s flair for paellas, tapas and other Spanish and Mexican-style cuisine has become Toro and Cuishe’s signature culinary style.
It is common for long lines to form at the Gusto Group’s portfolio of bar concepts, which includes Cellar beneath the Toro location in St. Paul Square, Bunker Mixology downtown and the recently opened Stylus Mixology, a ’70s-themed destination that neighbors Boombox Pizza Bar, another Gusto Group property with an ’80s/’90s theme.
With nine businesses successfully running simultaneously, and a10th on the way — a whiskey bar with a New York-style library design concept — the Gusto Group continues to cement its mark on San Antonio.
With the organization’s success, de Anda never forgot about the moment that changed his life. Caramelo keeps a watchful eye on guests at what is now three Toro locations, in intricate wall murals and a red sculpture outside Toro La Cantera that is crafted from 200,000 red needles.
“Gusto literally means the enjoyment of life,” de Anda said. ★
EAT + DRINK
No Distractions
Nicosi asks diners to focus on the culinary theatrics — and each other
IN A TIME WHEN WE CARRY PROFESSIONALquality recording equipment in our pockets, it often seems we spend more time documenting our lives instead of actually living them.
For at least the duration of a dinner, Nicosi asks us to change.
“We live in a society where people are carrying baggage from the past or have anxiety about the future,” said Executive Chef Tavel Bristol-Joseph. “I will create an environment where everyone is present. This gives you an opportunity to let go of the anxiety and the stresses and take an hour and 30 minutes to be where you are. You’re there in every single moment and you’re there to enjoy it. That’s powerful.”
To underscore the point, diners receive a cellphone lens cover bearing the words “Be Present.”
At this 20-seat venue, diners don’t know the menu, the beverage pairings or what the dishes look like when they purchase their seats. Their only choices are selecting an alcoholic or nonalcoholic beverage pairing and specifying a menu with no restrictions or one that’s dairyfree, gluten-free or vegetarian.
After receiving a welcome beverage and the cellphone cover, diners place themselves into the hands of Bristol-Joseph and Chef de Cuisine Karla Espinoza. His accolades include being named as one of Food & Wine’s Best New Chefs of 2020. Espinoza, a native of Veracruz whose training includes an internship in Spain, culinary studies in Argentina and time training in Girona, Spain, with the Roca Brothers, the team behind the three-Michelin star Celler de Can Roca.
These two chefs with serious culinary chops change their menu every three months.
These aren’t sweet desserts, like a cake or a cookie. Instead, each of the four courses highlight a single taste component — acid, umami, bitter and sweet — with a small bite and then a larger item. One item featured wafers made from bread topped with different gels. A churro in a different course was a bittersweet chocolate pastry shell stuffed with bittersweet chocolate and topped with dust from charred corn tortillas.
Both alcoholic and nonalcoholic beverage pairings from bar manager Houston Eaves brilliantly hit very similar flavor notes. One of our courses featured a cocktail with scotch, dry sherry and a bit of black garlic and a nonalcohol option of black garlic infused in black tea. Both highlighted expressive tannins and the hint of garlic essence that paired beautifully with our savory ice cream.
How do these dishes taste? Intriguing, surprising and often delicious.
“People say ‘don’t play with your food,’ ” Espinoza said. “I kind of like playing with my food.” It’s a rewarding experience, but you have to enter this culinary black box theater willing to be surprised — and be present. ★
NICOSI
Where Art Meets Wine
Postino’s vibrant atmosphere inspired by the city’s culture
IT’S HARD TO LET YOUR EYES SETTLE on any one thing inside the new Postino wine bar on Broadway. Colorful chandeliers catch light in the front window, refracting a rainbow prism through the room. A portion of the space is divided by large panels of wood and coiled fibers that evoke a wall of coral reef. One corner is dedicated to midcentury furnishings, with a long, curved sofa finished in gold velveteen around a mosaic-top coffee table.
The Phoenix-based Postino’s eclectic decor has become a calling-card for the brand, which entered the San Antonio market at The Rim in 2023 and followed that with the Broadway spot in April.
While Postino and its parent company, Upward Projects, hail from Arizona, the unique look of each of its nearly 30 locations has roots right here. Postino co-founder Lauren Bailey was born in San Antonio. She moved to Indiana with her family as a child, but made regular trips back to San Antonio, strolls on the River Walk and family trips to Six Flags Fiesta Texas feature in some of her earliest memories.
“I’ve always had an affinity for San Antonio. I’m a big fan of Texas in general,” Bailey said. “I find the people of San Antonio to be really positive and happy, and you can just tell the level of investment people have in the city is massive.”
After earning an art degree, Bailey brought her eye to the hospitality world with Postino, the first of which opened in a former post office building. Bailey said reclaiming properties and paying respect to those spaces and their histories is at the forefront of each location’s individual aesthetic.
Texas plays a role in that, as well. One of her favorite pastimes is prowling the antiques haven of Round Top for furnishings along with Upward Projects art director Aaron Kimberlin. The haul on any given trip might net dozens of pieces, most of which wind up in a 10,000square-foot warehouse before finding a home in any specific Postino location.
“I’m like a hoarder, but I have a place to put stuff,” Bailey laughed. “My hoarding is a little more organized than the average bear.”
Postino’s new spot at 2600 Broadway lives in a former paint store. Bailey pays tribute to that throughout the restaurant, most notice-
ably in the form of a massive mural depicting Warhol-style renderings of celebrities made from folded paint chips.
The mural has become a backdrop for guests looking to snap a memory of their meal there, a tasteful alternative to the neon-powered Instagram-ready walls that have become commonplace in many modern restaurants.
“We like to tell the story of the buildings. We like a great restoration,” Bailey said. “Sometimes we have to get creative to find it. We’re always trying to push ourselves, do what people haven’t done yet.”
Bailey still returns to visit San Antonio regularly. As a longtime food and wine lover, she didn’t have any trouble planning out her perfect day of indulgence through the Alamo City.
“I’m going to start with a cocktail at the bar
at Hotel Emma (Sternewirth). It’s so unique. Then go eat food at (Brasserie) Mon Chou Chou. I think the staff there does a really nice job,” Bailey said.
After cruising Pearl — probably including a dessert break at Lick Honest Ice Creams — Bailey said she’d likely head to Southtown. She’s a big fan of the late-night service at Bar Loretta and the inventive Asian fare at Hot Joy.
While she has an empire of Postinos to run, Bailey said it’s critical for restaurateurs to spend time in new establishments to keep a pulse on the industry, and San Antonio’s become one of her favorite places to do that.
“I think when you’re in that world you always want to see what other people are doing,” she said. “It’s just a huge love I have of food and the whole industry.” ★
Bean to Brew
12 shops to celebrate National Coffee Day
COFFEE IS AN ESSENTIAL PART OF LIFE for many in San Antonio. Locals are increasingly flocking to specialty shops over corporate chains like Starbucks and Dunkin’ in search of a more specialized, crafted beverage and enriched experience. With the blooming 210 coffee scene as diverse as the city itself, many of these spots have become cherished havens with their own followings. In honor of National Coffee Day on Sept. 29, check out these 12 unique San Anto-
nio coffee shops that not only serve stellar coffee but create a genuinely unmatched experience that keeps us coming back.
Hana Buck, the owner of Bright, was initially captivated by the romance of ritual and the sense of community that coffee culture offers. She envisioned Bright as a space where people could slow down and savor life’s small moments. The café fosters this atmosphere with its inviting environment, friendly service and unique drinks like the Banana Milk Latte (espresso with house-made banana sauce) and the Black Sesame Latte (sesame paste, honey and milk). The shop also boasts a vinyl DJ booth and a gallery space featuring local art. Bright also hosts a range of specialized events, including swing dance classes and art shows every first Friday.
Curator Coffee
2923 Thousand Oaks Drive, Unit 4, curatorcoffee.com, Instagram: @curator_coffee
Driven by her deep passion for the arts and coffee, Yuli Chang worked as an analyst to save up for her dream coffee shop. As a ceramist herself, Yuli initially struggled to sell her work
in traditional stores. To overcome this, she transformed her shop into a supportive venue for artists like herself. Curator Coffee features the work of at least 20 local ceramists, making it more than just a spot for exceptional coffee and tasty treats — it’s a platform where artists can thrive. In addition to showcasing ceramics, the shop hosts traditional Chinese tea ceremonies and coffee classes, fostering engagement and inspiration. Enjoy their specialty Pistachio Latte, served in a unique ceramic mug crafted by Yuli herself.
Eightball Coffee
1432 S. St. Mary’s St. Instagram: @eightballcoffee
Brothers Joseph and Ben were first introduced to coffee as toddlers when their grandparents sneaked them sips while eating at Mexican restaurants. Those early years led the duo to love specialty coffee, starting as a truck and then a brick-and-mortar shop. The cafe boasts a vibrant layout with eclectic wall art, skater magazines and art books. The multidimensional atmosphere makes for an excellent place to read or work and lose yourself in laughter and conversation with the staff and other patrons. Their famous house-made Coco Cajeta syrup has gained a following of its own, with patrons wearing trucker hats with its name. Other unique merchandise includes
anime and streetwear inspired T-shirts and novelty items like yo-yos and ashtrays.
Flowergirl
1004 S. Alamo St. Instagram: @flowergirlcoffeetx
Upon falling in love with the NYC coffee scene, Sarah Reynosa decided coffee was something she wanted to do every day. What makes Flowergirl genuinely unique is that it’s a coffee shop and a flower shop. Drawing inspiration from her upbringing in a home full of women and her mother’s love of gardening, she named it Flowergirl. Sarah’s sisters, Zoei and Gia, help run the shop while her mother, Faye, creates the beautiful bouquets, making Flowergirl a true family affair. One of the standout offerings is their Cinnamon Girl latte — a delightful brown sugar, honey, cinnamon and oat milk concoction quickly becoming a local favorite.
Folklores Coffee
1943 N. New Braunfels Ave., folklorescoffeehouse.square.site, Instagram: @folklores_coffee_house
Folklores Coffee House, San Antonio’s only Punk Coffee shop, came about when husband and wife team Tatu and Emilie Herrera realized there were no coffee shops in their area.
The shop quickly gained notoriety in their neighborhood and beyond thanks to its unique underground charm and specialty lattes like their Siouxsie (Mexican chocolate, cinnamon top with roasted marshmallows). What makes Folklores truly special is their DIY ethic and love for their community. During the COVID-19 pandemic, the shop was able to feed more than 70,000 people, with the state of Texas recognizing them for their selflessness.
Gravves
2106 McCullough Ave., Instagram:@gravvescoffee
Inspired by their coffee adventures while traveling, owners Mauricio Cruz and Daniel Contreras sought to create a culturally rich and unique experience in San Antonio. Their vision was to craft a space that not only highlights the artistry of coffee but also reflects their styles. As a result, the shop is adorned with morbid imagery — coffins, skulls and supernatural — both in its decor and merchandise, making it a perfect spot for those who enjoy a great cup of coffee with a touch of the eerie. The most popular drinks, the purple Elixir Latte (a sweet ube blend with espresso) and the green Forest Dweller Latte (a pandan infusion with espresso), add a touch of brightness to the shop’s otherwise dark ambiance.
Indy Coffee Club
7114 UTSA Blvd., Suite 103, indycoffeeclub.com, Instagram: @indycoffeeclub
Located a few minutes from UTSA, former Roadrunner Alex Lee and his wife, Christine, chose to open their cafe near campus, providing a spot for students and locals to study and work while enjoying unique drinks like the Ol’ Professor (house-made peach syrup, El Car-
men cold brew, milk and cinnamon) and bites without straying too far. Inspired by Texan culture and Americana, Indy emphasizes hard work, durability and attention to detail. Its decor, merchandise and local artist collaborations reflect that craftsmanship. Their spinoff, Indy Camera Club, a lively photography collective, hosts events such as photo showcases, meetups and panels.
Mila
203 8th St., Building 2, and 2202 Broadway, Instagram: @milacoffeesa
When Marco Cardel and Fran Velásquez launched Mila, their goal was simple: serve good coffee and build community, much like the mom-and-pop shops Marco had worked at before. Fast forward to today, and it’s clear he’s achieved both. Starting with a single trailer, the shop grew such a cultlike following that a second soon followed. With a menu featuring traditional coffee drinks and the widely loved Mexican Vanilla Latte, Mila has become a home base for numerous running clubs, skateboarders and cyclists; on a good day, you might even catch a skate session nearby. Mila also offers an ever-changing selection of seasonal merchandise.
Poetic Republic Coffee
233 S. Presa St., poeticrepubliccoffee.com, Instagram: @poeticrepublic
Motivated to build a space that encourages connection and a sense of belonging, owners Brenda and Jorge created Poetic Republic, where literature, creativity and collaboration could flourish. Adorned with photographs of renowned writers, poets and books, Poetic Republic has transformed into a vibrant creative hub, echoing the spirit of Beat Generation cof-
feehouses. They host monthly events collaborating with local writers, poets and organizations like Gemini Ink. In addition to specialty drinks such as the Optimistic (honey lavender latte) and Down to Earth (honey and cinnamon latte), the café offers a selection of baked goods, wine and in-house roasted beans.
Shine Coffee
1927 N St Mary’s St., Instagram: @shinecoffee.tx
Nestled within the renowned St. Mary’s Strip, Anthony “Twon” Martin’s coffee truck, Shine, is the perfect complement to the scene. Its eye-catching logos, welcoming aesthetic and well-crafted coffee make it a go-to shop. Twon’s passion for hip-hop and graffiti naturally seeps into his brand, drawing a youthful, trendy crowd. His drinks have become so popular that even famous comic Eric Andre has stopped by. Aside from great coffee, Shine also produces must-have merchandise.
Shotgun House Coffee Roasters
1333 Buena Vista St., shotgunhouseroasters.com, Instagram: @shotgunhouseroasters
What began as small pop-ups in their front yard, selling home-roasted beans, led owners Eddie Laughlin and Jessica Callery to open their own specialty coffee shop and roastery. Located in a rustic warehouse on the city’s West Side, Shotgun House Coffee Roasters has become a popular destination for those seeking great drinks in a welcoming atmosphere. The shop routinely hosts various events, from flea markets to music performances and comedy shows. Recently, Shotgun has gained a following for its weekly text alerts, featuring dry and obscure humor-laced messages about daily specials and discounts. Their staff also play a crucial role in marketing, contributing to the shop’s fun and inviting aura.
Thirty Grind Coffee Bar
17803 La Cantera Terrace, Suite 8123, thirtygrind.com, Instagram: @thirtygrind
Once torn between opening a cocktail bar or a coffee shop, owner Natalie Nuñez fused the two concepts. She created a cafe specializing in craft beverages with a cocktail bar sensibility, allowing her to foster her passion for mixology and drink experimentation. The cozy yet sophisticated loungelike vibes make for the perfect experience, especially when paired with one of their drink flights. With names like Jetsetter, Wanderlust and the Tourist, these flights offer a great way to savor four craft-made specialty matcha and coffee drinks such as the Old Fashioned Cold Brew (Bourbon cold brew & house syrup poured over ice round and dressed with orange zest & wild cherry), or the Shaken Espresso, all in one sitting. ★
From Hops to Help
A salute to brews for a cause in Military City USA
EER IS GOOD FOR QUENCHING THIRST, relaxation and as a time-honored social lubricant. But what if beer could do more? In a world with so many choices, brand loyalty is more divided than ever, and it takes more for a brewery to stand out from the crowded craft beer landscape. One thing that hasn’t changed is the desire of breweries and drinkers to give back, which has led to more purpose-driven beers themed to the causes they support.
BBWhen it comes to beers brewed for a specific cause, San Antonio-area breweries stepped up in a big way for organizations helping active-duty military, veterans and first responders.
“Beer is a great place to start a conversation,” said Stephen Carmichael, director of corporate partnerships for K9s for Warriors. The San Antonio arm of the nonprofit organization trains service dogs and pairs them with veterans.
He said a beer like Texas Beer Co.’s K9 Lager gets people talking about the organization it supports and exposes veterans to service available to them.
“There’s tons of research around giving back,” Carmichael said. About 50% seek out brands with charitable components and 67% of Millennials say they’ll pay more for a product if a portion goes to a charitable cause, he said.
San Antonio area breweries, despite business struggles of their own, are a generous lot with beer-fueled events raising money for food banks, pet-related causes, social justice issues and much more. Kegs and cases of beer donated to outside events have been a staple of brewery giving programs for decades.
Some, however, take it the next level with a dedicated beer that raises awareness as much as it does money. Here are a few beers from area breweries to bring about a charitable mood.
Military City American Ale
Longtab Brewing Co.
Cause: Soldiers’ Angels
Longtab Brewing Co., a San Antonio brewery founded by veterans of the U.S. Army’s
Green Berets, has celebrated its military connections from the beginning ranging from the name of the brewery to beer names that celebrate various aspects of the men and women in uniform.
Last year, the brewery canned another patriotic brew dubbed Military City American Ale as a tribute to service members and San Antonio, which has dubbed itself Military City USA. With the blessing of the city government, which has trademarked the moniker, the brew makes a comeback in partnership with the San Antonio-based national nonprofit Soldiers’ Angels.
The official release was Sept. 11 at the taproom with to-go cans available. A portion of the easy-drinking ale goes to Soldiers’ Angels, founded in 2003 by descendants of World War II Gen. George Patton. The organization provided food assistance to 46,000 military-connected families last year.
Longtab founder David Holland said it is doing event-based charitable beers also, most of which will be available in the taproom, for the Special Forces Association golf tournament, and the upcoming Congressional Medal of Honor convention coming to the city.
Bucket Brigade & Uncommon Valor
Faust Brewing Co.
Cause: New Braunfels Professional Firefighters Local 3845 and SS American Memorial Foundation
New Braunfels firefighters dropped by the Faust Brewing Co. six years ago to taste batches of beer designed to quench the thirst of the men and women who rush to hottest places in town to save lives and property. Thus was born Bucket Brigade, an amber ale that has become the fourth best seller in the Faust lineup.
“It’s a way for us to help out, to be involved in a charity,” said owner Vance Hinton. Every quarter, 10% of the proceeds from the sale of Bucket Brigade go to the New Braunfels Professional Firefighters Association.
The brewery also has had a years-long relationship with the Seguin-based SS American Memorial Foundation, which provides services through Brooke Army Medical Center including Camp Wounded Warrior on the banks of the Guadalupe River. The beer called Uncommon Valor is made in the style known as California Common.
40 Mike Mike
Free Roam Brewing Co.
Cause: Purple Heart Project
Free Roam Brewing Co. turned to military slang in naming its Texas-style bock 40 Mike Mike, the nickname for the Mark-14 Automatic Grenade Launcher. The brew, made with purple corn and crystal malt, benefits the Purple Heart Project of the Purple Heart Honor Mission.
One dollar of every pint of the collaboration with Boerne’s Compadres Hill Country
Cocina’s goes to support combat-injured vets. The Boerne brewery has brewed 40 Mike Mike several times since it was introduced in January 2023.
The Call
5 Stones Artisan Brewery
Cause: Various local organizations supporting veterans
The brewers at 5 Stones Artisan Brewery were inspired by a special annual hop release from grower Yakima Chief called Veterans Blend for its annual release to raise funds for veteran organizations.
The Call, which will have its second release for Veterans Day, uses the blend of hops selected by breweries owned by those who served the country in the armed forces. Owner Seth Weatherly said a portion of the proceeds from the dry-hopped IPA last year went to national organizations, but that they are “looking for more local outreach” with their support this year.
Past brews for a cause include The Guard-
ian supporting New Braunfels Police Officers Association and session IPA Goodie Two Shoes, which benefits the The Good Hood charity that creates opportunity for the impoverished East Side of San Antonio.
K9 Lager
Texas Beer Co.
Cause: K9s for Warriors
Texas Beer Co. looked to the San Antonio operation of K9s for Warriors as inspiration for its dog-themed K9 Lager. In the last four years, the brewery in Taylor has raised $7,500 for the charity.
Last year, K9s for Warriors paired 162 veterans with service dogs to help combat suicide stemming from PTSD, traumatic brain injury and/or military sexual trauma.
Texas Beer cofounder and brewer J.D. Gins said the beer packaging, which prominently features the cause it supports, has raised awareness about the problem many veterans face and gets people talking about the issues while enjoying what’s in the can.
Kuhlken Vineyards is the Pedernales Cellars estate vineyard in the Texas Hill Country.
UNCORK ADVENTURE
Explore this 4-day wine tasting itinerary for Texas Wine Month
BY JOHN GRIFFIN
October is Texas Wine Month, an ideal time to explore with your winery passport, which is available on the Texas Hill Country Wineries website. It offers discounts on wine purchase and complimentary tastings at up to four wineries per day.
The wineries stretching from Johnson City to Fredericksburg have finished their harvest, in what many consider the best year Mother Nature has ever handed them. And while that juice is still fermenting, you can sample current award-winners made from a host of grape varieties.
Planning ahead can make your experience more enjoyable. We suggest you think in groups of up to four wineries per day, and we’ve collected some recommendations to get you started.
Remember, reservations are appreciated at all wineries and mandated at some, not just those listed here.
Day 1: Johnson City
Sandy Road Vineyards
383 Vineyard Row, Johnson City, 512-589-1826
sandyroadvineyards.com
In addition to its award-winning wines, Sandy Road Vineyards has become known for their tree house tasting area, where private parties can enjoy some wine on an elevated platform high above the vineyards. It’s perfect during the cooler months, says co-owner Bryan Chagoly, who can usually be found in the tasting room leading visitors through the winery’s lineup.
If you visit this fall, you’ll see construction on a new building that will be a combination tasting room, kitchen and production facility. Plans are for it to open early next year.
Chagoly is excited about his estate wines, which include the 2022 Prieto Picudo, a grape he says is new to the United States, as well as the 2021 Marselan and the 2021 Grenache. New this year is the winery’s first Chardonnay, made from Texas High Plains fruit.
Elisa Chistopher Wines
1851 Ranch Road 2721, Johnson City, 830-554-9772
elisachristopherwines.com
When you visit Elisa Christopher Wines, chances are you’ll be tasting the wines with the winemaker, Elisa Jones. That’s because when she’s not monitoring grapes in the vineyard or overseeing their fermentation, she’s running the tasting room.
“It’s like a one-on-one with the winemaker,” she says. “It does help folks understand the process” of wine going from ground to glass.
Elisa Christopher is at the forefront of bottling sparkling wine in the Hill Country. The 2023 Sparkling Blanc du Bois and the Sparkling Trebbiano are currently available,
with more styles aging until they’re ready for release. Hearty reds include the Patriarch, a Merlot-Malbec blend, as well as Tannat, Aglianico and Sangiovese.
Tatum Cellars
109 N. Nugent Ave., Johnson City, 817-301-4632 tatumcellars.com
Tatum Cellars is a real one-man operation. Owner Josh Fritsche is his own winemaker, tasting room manager, event planner and wearer of any other hat that’s needed.
Fritsche, who also makes wine for two other Texas wineries, doesn’t grow his own grapes; he sources them from vineyards across the state. So, don’t expect to see breathtaking vistas of vines when you arrive. Tatum Cellars, named after his daughter Tatum Rose, is only a tasting room.
Yet it’s what Fritsche does in that
tasting room that makes Tatum worth a visit. A refreshing rosé is at the top of his wine list along with Rhone varietals and blends. There’s music on the record player, small bites to enjoy and plenty of wine to sample. It all goes to create a low-key, laid-back atmosphere, especially on Thursday’s BYO Vinyl nights, when you can spin your own discs for everyone to enjoy.
Add linguist to Fritsche’s credits. As he sees it, “Food, music and drink — those are the three universal languages for me.”
Lost Draw Cellars
1686 U.S. 290, Johnson City, 830-992-3251 lostdraw.com
Co-owner Andrew Sides likes to emphasize the vine-to-wine experience at his vineyard. “The agriculture element is so important,” he says. “It’s a big part of our brand story.”
texashillcountrywineries.org
Celebrate the Texas Hill Country Wineries Association’s 25th anniversary. The Texas Wine Month Passport costs $85 for an individual pass or $120 for a couples pass and offers complimentary tastings at up to 4 participating wineries per day and a 15% discount on 3+ bottle purchases at each winery.
Andrew Sides likes to emphasize the vine-to-wine experience at his vineyard, Lost Draw Cellars. “The agriculture element is so important,” he says.
TEXAS WINE MONTH PASSPORT
In case you forget that while visiting, there are sheep roaming the land to serve as a reminder while they provide some natural soil fertilizer and soil nutrients for the vines.
Your tasting will take place among the wine barrels, and it will be led by one of Sides’ staff, all of whom have achieved the second level of sommelier certification. So, they’re ready for any questions you have.
You can also pick up a can of Sway, a canned rosé co-produced by Lost Draw and William Chris Vineyards. It’s perfect for when you’re on the river, tubing or camping.
Day 2: The Hye area
Siboney Cellars
3427 W. U.S. 290, Johnson City siboneycellars.com
“The heart of winemaking is absolutely in the vineyard,” says winemaker Barbara Lecuona, who runs Siboney with her husband, Miguel.
You can feel it beating while sitting on the winery’s spacious terrace, which overlooks more than 50 acres of vines, while you sip a chilled glass of Hot Shot, Siboney’s Rhone-style white blend. New this fall is the 2022 Nebbiolo, the winery’s first since the 2017 vintage.
Siboney takes pride in its single vineyard wines. It also offers several sparkling wines as well as the Pinquecito, a pink piquette sparkler made from the leftover skins, seeds and stems of the counoise rosé. This low-alcohol refresher is dry and “a super refreshing alternative rosé,” Miguel says.
Siboney’s monthly Domino Day is a Cuban-flavored celebration that includes dominoes, a whole roast pig (lechon asado), Cuban coffee and music. Selections from their cigar program are also available. Check the website for dates.
Ron Yates Winery
6676 W. U.S. 290, Hye, 512-585-3972
ronyateswines.com
When Ron Yates visited Spain in college, he discovered his love of wine. He still talks about Tempranillo with a sense of awe. “It’s my love,” he declares. The only difference is that he’s now talking about the version that he bottles at his own winery.
Ron Yates’ 2021 Tempranillo and Cabernet Sauvignon, both from Friesen Vineyard in the Texas High Plains, are the fall releases he’s most excited about. “I haven’t been a believer in Cabernet Sauvignon,” he says. “Then we got John Friesen’s grapes,” and his opinion changed completely.
At Ron Yates, the tasting room is a cozy 750 square feet, while the patio
handles any overflow. When you visit this fall, you can see that will change soon. Construction on a much larger tasting room and kitchen should be finished next year.
Reservations or not, “we can get you in, no matter what,” Yates says. “We’re never going to turn anyone away …
well, smaller groups, that is.”
Calais Winery
8115 W. U.S. 290, Hye, 830-213-2124 calaiswinery.com
Calais Winery expresses it reverence for French winemaking styles and tradi-
tions by flying the French flag at its entrance. Once you pass the gate, you’ll head to The Cave, an underground winery, cellar and tasting room.
There you can sample a series of wines made in the Bordeaux styles, winemaker Benjamin Calais says. The TX RD is a Right Bank Bordeaux-style blend while
With Ron Yates Wines, the tasting room is a cozy 750 square feet, while the patio handles overflow. Construction on a larger tasting room and kitchen should be finished next year.
sums up his winery’s philosophy in a few words: “We’re all Texas, all the time.”
the TX RG is in the Left Bank style. Taste the differences for yourself. Among the new releases are the 2020s, which is “as good a vintage as we’ve had in some time,” he says.
Calais, who comes from the French town of Calais, is also the winemaker of nearby French Connection, which focuses more on Rhone varietals.
William Chris Vineyards
10352 U.S. 290, Hye, 830-998-7654
williamchriswines.com
A new 15,000-square-foot warehouse is the latest can’t-miss attraction at the winery. It’s the largest barrel program in Texas, co-founder and executive winegrower Chris Brundrett says. It’s available for tours and includes barrel tastings, so you can get a taste of how a wine progresses from barrel to bottle.
New releases in William Chris’ single vineyard series La Pradera are expected this fall. Brundrett describes them as “gorgeous … lush, aromatic” wines that reflect the limestone soil of that Hill Plains vineyard.
Also new to the winery is Seth Urbanek, who is making William Chris’ burgeoning sparkling wine lineup.
Day 3: The Stonewall area
Ab Astris Winery
320 Klein Road, Stonewall 830-644-8369
abastriswinery.com
Ab Astris co-founder and winemaker Mike Nelson sums up his winery’s philosophy in a few words: “We’re all Texas, all the time.”
He takes pride “in expressing the
Ab Astris co-founder and winemaker Mike Nelson
terroirs of Texas,” showcasing fruit from the High Plains as well as the 12-acre Stonewall estate, where the varieties Tannat, Souzão, Montepulciano, Petite Sirah and Clairette Blanche are grown.
Ab Astris is a family-run business that tries to treat all its visitors like family too, Nelson says. So, in addition to serving up some Texas hospitality, visitors can sample the winery’s fall releases, which include a pair of gold medal winners: the 2023 Avignon, a Rhone-style red blend, and the Souzão, a Portuguese variety relatively new to the state. For lovers of white wine, there’s the latest bottling of Stello, also a Rhone-style blend that’s earning its own level of acclaim.
Pedernales Cellars
2916 Upper Albert Road, Stonewall, 830-644-2037 pedernalescellars.com
Pedernales Cellars has always practiced sustainable farming. Now Julie Kuhlken, who co-owns the winery with her brother David, wants to take their vineyards to the next step, having her grapes certified as organic. It’s a process that takes years, but it means a lot to her to be able to say “our wine will be made with organic grapes.”
Pedernales has long been known for its bold, inky Tempranillos, and the
winery offers several single vineyard options as well as a reserve. By this fall, the winery will have also released its 2023 Viognier Reserve; the 2022 vintage took several gold medals, including one from the San Francisco International Wine Competition.
Repeat visitors to the winery should notice a few changes to the setting, such as the railing being removed from the deck. “People are just blown away by the view,” she says.
Hilmy Cellars
12346 E. U.S. 290, Fredericksburg hilmywine.com
At Hilmy Cellars, they like to do things by hand. The estate vines and many of their Texas High Plains grapes are hand harvested, which helps preserve their fresh, ripe flavors. The blends, too, are made by hand to ensure winemaker Michael Barton’s desired profile for each.
Hilmy’s efforts are paying off. The winery scored big this year at the San Francisco Chronicle Wine Competition, grabbing eight medals in all. Three were gold: the 2019 Politics & Religion (a blend of Mourvèdre, Cabernet Sauvignon and Merlot), the 2021 Montepulciano and the 2022 Tejas Blanc.
Among the winery’s new releases is the 2022 Sangiovese, made entirely of
fruit from the Lahey Vineyards in the High Plains, and the winery’s signature white blend, Doo-Zwa-Zo, a refreshing way to escape the Texas heat while relaxing on the patio and enjoying the serenity of the vineyards.
Becker Vineyards has been at the forefront of Texas wine for almost 30 years. Their wines have won dozens of medals at international competitions and been poured everywhere from the White House and the Texas governor’s mansion to picnics in wildflower fields.
The expansive facilities include a tasting room with multiple stations and an event center with a kitchen for tastings, luncheons and receptions.
Owner Richard Becker has been tasting barrel samples lately before they’re set to age in their bottles. He’s particularly excited about the various Rhone blends the winery offers, both reds and whites. Another of his favorites is the Provençale Rosé, which he calls “just amazing.”
Since he retired from his medical practice, Becker can be found more often at the winery. “I’m glad to be just an enthusiastic observer,” he says. “If you love it, it’s just like medicine.”
Joanna Wilczoch, winemaker at Pedernales Cellars, evaluates wine samples.
Day 4: The Fredericksburg area
Heath Sparkling Wines
10591 E. U.S. 290, Fredericksburg, 830304-1011
heathsparkling.com
Sparkling wine is perfect for any party. So bring your celebration to the only winery in the Hill Country devoted exclusively to the creation of these wines made in the traditional method.
Chardonnay, Pinot Noir and Pinot Grigio are among the grapes used in Heath’s bubby whites and rosé.
The sprawling 290 Vineyards campus is home to two more wineries and tasting rooms:
• Grape Creek, a longtime Hill Country presence, offers a host of still whites, reds and rosés.
• Jenblossom Cellars describes itself as producing Cabernets and Pinot Noirs sourced from ultra-premium California vineyards. Private tastings only.
The Heath Family Brands portfolio also includes Invention Vineyards at 4222 S. State Highway 16, Fredericksburg.
Inwood Estates
10303 E. U.S. 290, Fredericksburg, 830997-2304
inwoodwines.com
Inwood Estates has always prided itself on producing highly concentrated wines, owner Dan Gatlin says. To do that,
the winery reduces the number of grape clusters on each vine, thereby achieving a richer, more concentrated array of flavors and aromas when bottled.
Inwoods offerings range from a 100% Pinot Meunier rosé to various Bordeauxstyle red blends. The latest Oentrepid is due in November. It’s a multi-clone Cabernet Sauvignon that Gatlin praises for both its depth of flavor and its popularity. Restricting yields does lead to higher prices. The 2020 Oentrepid sells for $185 a bottle. Other vintages have sold out, testifying to its popularity.
Gatlin has been making Texas wine since 1981, when there were only a handful of wineries in the entire state. He has now passed along his knowledge to a new winemaker, his son Spencer.
But don’t think Dan Gatlin is sitting by, waiting for his grape juice to ferment. “I’m a helicopter winemaker,” he says proudly.
Wine for the People
113 E. Park St., Fredericksburg, 830-9923136
wineforthepeople.com
Wine for the People’s tasting room opened earlier this year, but the winery itself has been around since 2010. Winemaker Rae Wilson released her first bottling, Dandy Rosé, in 2014 while her brand La Valentía debuted in 2019.
The winery’s mission is to make
wine accessible to all, and the low-key, welcoming atmosphere of the tasting reinforces that.
So, you can sip Dandy Rosé alongside the Dandy Bubbles. Or if you prefer ared, La Valentía offers Cinsault, Dolcetto, Grenache and Carignan. After a glass or two, you’ll discover wine’s power to be an equalizer.
Arch Ray Winery
4160 E. U.S. 290, Fredericksburg, 830304-2900
archrayresort.com
This winery is part of the larger Arch Ray Resort, which is also home to Paul Bee Distillery and Ogle Brewery as well as 1894 Ranch to Table, a restaurant featuring their own Angus Wagyu beef. So, you can find something to suit most every taste.
Arch Ray is a family business, and family member Weston McCoury heads up the wine program, which has produced an award-winning portfolio. The Texas-grown grapes he uses with cowinemaker Pablo Jass include Tannat, Mourvèdre, Tempranillo, Viognier, Riesling, Gewurztraminer and Pinot Grigio.
There are stories behind each of the wines, the labels and the rest of the property, McCoury says. It’s the same with every winery. So, have your questions ready. ★
Weston McCoury heads up Arch Ray’s the wine program, which has produced an award-winning portfolio with Texas-grown grapes.
Hill Country Sparklers
Texas winemakers are bubbling over with excitement
BY JOHN GRIFFIN
Elisa Jones and her husband, Christopher, love everything about sparkling wine — the way it tastes, the way its effervescence makes them feel, the joy they find in sharing a bottle of it every week. So, it made sense that the Hill County winemaker would want to make her own sparkling wine.
That’s easier said than done, though, as anyone who has priced the special equipment needed tomake sparkling wine using the traditional method knows.
Once everything was operational, Elisa Jones crafted their own Elisa Christopher Blanc du Bois and sparkling Trebbiano. More are on the way, all using Texas grapes, from the more traditional varieties, Chardonnay and Pinot Noir, to a sparkling Sangiovese rosé.
The Joneses aren’t alone. Other Hill Country wineries have jumped on the sparkling wine bandwagon, creating a trend that’s only just beginning. Some have purchased their own equipment, others have begun using Elisa Christopher’s equipment, in arrangements that show a sense of community among the Hill Country wineries.
To understand just how different sparkling wines are, it helps to know a little bit of the process. That means getting a little wine geeky with a few terms, so forgive me.
In simplest terms, most still wines are made by fermenting them once in barrels or tanks and then bottling them. Sparkling wines start with juice that has already undergone its first fermentation. It then undergoes a second fermentation, which
happens in the bottle and which causes bubbles to form when the bottle’s opened.
There’s much more to learn. If you’re interested, ask a winemaker like Elisa Jones, who also runs her winery’s tasting room and is willing to go in great depth on the subject.
There are some fizzy wines that get their bubbles during the first fermentation in the bottle. That method is called pétillant naturel, or petnat for short. And you can find petnats at many Hill Country wineries.
Some winemakers swear by their petnats, others find it too unpredictable, as some of the wine has gushed out when the bottle’s opened.
Sandy Road Vineyards in Johnson City sells out of its petnat every year, so co-
owner Byran Cagoly has no plans to stop making it. “I call it Sunday brunch in a bottle,” he says. “It goes great with pancakes with strawberries on top or bacon.”
Sandy Road started bottling their Estate Petnat in 2019. The latest version won’t be released until November, so if you’re a fan, you may want to plan ahead.
Ab Astris owner Mike Nelson made a petnat a few years ago, but he found it a bit too rustic for his tastes. He wanted something “more refined,” he says. So when he heard about Elisa Christopher’s equipment being available, he had to give the traditional method a try.
“It seemed like a no-brainer,” he says.
To do that, he dedicated a quarter of his award-winning Clairette Blanche grapes to make an estate-grown sparkler. It’s aging now and should be released in 2025.
Ron Yates of Ron Yates Wines in Hye and Spicewood Vineyards in Spicewood admits that petnats are “quite polarizing — some folks just don’t get it.” But it has a strong appeal for a lot of his tasting room visitors, especially the beer drinkers, so he’s keeping his.
The petnat has been part of the Ron Yates portfolio since 2013. His first was made with Riesling, but he has moved on to using Cinsault in some years, Grenache in others. When you drink his petnat at the winery, it’s chilled and decanted before serving. This removes any sediment in the bottle is removed, he says. All you’re left with is icy, fizzy, drinkable fun. Chilling is an important part to remember if you take a petnat home.
But Yates is also making his first traditional method sparkler, which will be for the Spicewood label. It’s a blend of estate sauvignon blanc and viognier, and it should be released next year.
The world of wine is big enough for
both, he says, and he hopes people find a style they like.
For Becker Vineyards winemaker Jon Leahy, making a sparkling wine is a return to the work he used to do in Napa, Calif., before moving to the Hill Country, owner Richard Becker says.
Leahy ensured the Chardonnay grapes for the Becker sparkler were all harvested by hand, and the riddling or turning of the bottles will also be done by hand. Only 100 cases will be made, but they are a big part of Becker’s 30th anniversary celebration, which is next year.
Sparkling wine and celebrations go together, whether it’s New Year’s Eve or just Taco Tuesday. (Bubbles and fish tacos are a killer pairing.) Wineries across the Hill Country are hoping to join your celebrations with something fizzy and fun of their own. ★
DEVELOP A SPARKLING WINE VOCABULARY
Here are a few terms to learnwhen it comes to sparkling wine.
Champagne: The name of sparkling wine made in the Champagne region of France. The naming restriction is similar to the one that says a spirit can only be labeled bourbon if it is made in the United States.
Sparkling wines: Bubbly wines from everywhere but Champagne. These can include prosecco or spumante from Italy, Sekt from Germany and cava from Spain as well as effervescent wines from the rest of the world.
Méthode champenoise, also known as the traditional method: This is currently the most common way of making a sparkling wine. It involves creating a second fermentation in the bottle, which leads to the formation of bubbles.
Pét-nat wines,or pétillant naturel wines: These are made by bottling wine before its fermentation has ended. That produces a fizz in the bottle that sparkles when open. This style predates the traditional method and has had a renewed popularity in recent years. American winemakers often call them petnats.
SPARKLING WINE IN TEXAS
The effort to make Texas sparkling wines isn’t new.
In the 1980s, Moyer Texas Champagne Company in New Braunfels crafted its own sparkling wines until the winery was bought out by a French company. Others, such as Messina Hof, have produced almond sparklers for those who want a sweet wine, something bubbly that pairs well with wedding cake.
The European-owned Alexander Vineyards in Fredericksburg sells actual Champagne, which means it was grown and bottled in the Champagne region of France.
DESTINATION: COMFORT
Everything you need to know about the Texas Hill
Country’s other wine town
BY JILL ROBBINS
Even though Fredericksburg and “Hill Country wine trip” are practically synonymous, there’s a town less traveled that’s an easy 46-mile drive from San Antonio. Meet Comfort, Fredericksburg’s much smaller neighbor. Located 22 miles south of Fredericksburg on U.S. 87, this unincorporated community in Kendall County is the perfect weekend-size trip for wine lovers. Here’s where to stay, what to eat, and everything you need to know about Comfort’s wine scene.
Comfort’s Wineries
Comfort has two wineries with tasting rooms and two standalone tasting rooms. It’s doable to visit them all in a single day dedicated to Comfort’s wine scene, but if you want to relax and really soak up the vibe of each spot, break them up over a two-day visit.
Newsom Vineyards and Ursa Vineyards at Branch on High are walkable from three downtown boutique hotels, while Bending Branch Winery and Singing Water Vineyards are a short jaunt from town.
Bending Branch has an indoor tasting room and outdoor seating, with live music on Sundays. The mood is just the right blend of elevated and approachable, and there’s a wine to please every palate, from crisp blanc de blancs to a heartier malbec. And, because we all know Texas fall and winter often means warm, sunny days, meet Frizzante Rosé of Tannat, your new favorite patio wine. This tart, slightly floral wine is lightly effervescent for
anyone on team “rosé all day.”
If you’re more of a whiskey person than a wine person, Bending Branch has two bourbon brands: Bending Branch 1840 is a Texas-aged Kentucky bourbon, and Chickenduck is a line of two sustainably crafted bourbons with amusing label art and playful cocktails, like the “Quackhatten” and the “Clucky Mary.”
Newsom Vineyards
717 Front St. newsomvineyards.com
While the grapes are grown in Texas’ High Plains region, the tasting room — tucked away in a 100+-year-old farmhouse in downtown Comfort — offers a laid-back sipping experience with indoor and patio seating. The emphasis is on dry reds — Newsom is known for Tempranillo, Sangiovese and Cabernet Sauvignon — with a handful of whites available, too.
Singing Water Vineyards
316 Mill Dam Road, singingwater.com
This sprawling estate has wide open spaces, magnificent mature Live Oak trees, and tons of choices for hangout spots, from a creekside shaded patio to a tasting room
that’s a mini military history museum. The best-selling Freedom Red, a medium-bodied red blend, helps support veterans organizations through donations from its sales. Singing Water has a range of wines, from sweeter whites like Muscat all the way to full-bodied Cabernet Sauvignon. Keep an eye on the events calendar — there’s live music on the weekends and blowout celebrations on the Fourth of July and Memorial Day. Seating on the expansive lawn is first-come, first-served.
Ursa Vineyards at Branch on High 704 High St., bendingbranchwinery.com/ursa
This tasting room serves wines from Bending Branch’s Ursa Vineyards brand in the Sierra Foothills of California, as well as a selection of Bending Branch’s wines. Every Thursday, the tasting room has a themed potluck from 6 to 8 p.m., a delightful way to connect with the community. Check Facebook for the weekly potluck theme.
Wine Shuttles to Comfort from San Antonio
Seeking a daylong escape versus a whole weekend? Grab a shuttle from San Antonio. Both Cottonwood Wine Tours and Speedy Bea’z offer rides to Comfort.
Where to Stay
Camp Comfort
601 Water St., camp-comfort.com
Camp Comfort’s exterior gives off some rustic energy, but the rooms are plush and
modern. The cabins sleep two to four people. A larger space, Camp Comfort House, accommodates larger groups. Two cozy airstreams are also available to rent. The smaller cabins are not freestanding buildings, so in most cases, guests will share a wall with at least one other unit.
Camp Comfort and Meyer Hotel are co-owned and guests at both properties may use the pool at Meyer.
Hotel Giles
717 High St., hotelgiles.com
Named for the architect, Alfred Giles, of Comfort’s first hotel, originally named Hotel Ingenhuett, this downtown landmark retains the historical limestone structure and outbuildings in the rear courtyard while providing modern, luxe amenities inside. Hotel Giles is ideal for couples and has a multi-bedroom upstairs apartment to accommodate larger groups.
The perks of staying at Hotel Giles include a hot breakfast (included) and hands-on Comfort-based ownership. The hotel also
partners with local wineries and offers complimentary tasting vouchers.
The Meyer Hotel
845 High St., themeyerhotel.com
This stagecoach stop-turned-boutique hotel is a collection of buildings connected by common gathering spaces, including a pool area. Located at the very end of Comfort’s main street, The Meyer Hotel is a balance of seclusion and convenience — it’s easy to walk to everything in downtown Comfort.
The Meyer Hotel’s Pecan Lodge is a freestanding tiny house perfect for couples wanting a bit of privacy. It has a king-sized bed, a large bathroom and a porch overlooking Cypress Creek.
Where to Eat
The Board Couple
804 High St., theboardcouple.com
The Board Couple’s second location — the flagship store is on North Zarzamora — is a
hip spot to relax and nosh on handcrafted charcuterie boards and artisanal sandwiches. The Board Couple showcases wines from across the United States and Europe, so visitors get a different selection than they’ll find at the Comfort area wineries. That’s by design.
Anyone who has visited the Zarzamora location and oohed and ahhed over the bespoke marbled bathroom floors should treat themselves to a stop at the Comfort location. The green and purple marbled design is replicated in the main seating area, and the look is pulled together with wisteria hanging from the ceiling. It’s fun, modern and chic.
Comfort Pizza
802 High St., facebook.com/comfortpizza
Wood-fired pizza, house-made dough, tomato sauce, inventive topping, oh my! This is a do-not-miss pizza-feasting experience. Pro tip: Order your dough ball a day in advance to ensure you get pizza when you want it. They’ll try to accommodate walk-ins,
but since the dough is made fresh daily based on anticipated demand, those who call ahead get priority.
Comfort Pizza also offers bike rentals for anyone who wants to explore on two wheels.
High’s Cafe and Store
726 High St., highscafeandstore.com
High’s is heavy on the cafe and light on the store, serving salads, a variety of pastries, and unique sandwiches — hello lump
crabcake sammie and “Arty Havarti” grilled cheese. The store offers some branded merchandise and a selection of to-go beverages, including local wine.
Other Things to Do In and Near Comfort
Looking for coffee or a light breakfast bite? Try the Lobby, Wander N’ Calf or Comfort Coffee Company.
Downtown Comfort is full of boutiques to wander through and get lost in. You can find everything from apparel, home decor, antiques and knitting supplies. If retail therapy tops your list of favorite pastimes, you can easily spend a happy day browsing. Most notable are 8th Street Market, with a seemingly endless selection of antiques, and Freethinkers General Store, which sells unique gifts, paper products and women’s clothing.
Art lovers should check out Mixhaus Gallery (mixhausgallery.com) across from Hotel Giles for mixed-media and contemporary Texas Art.
If you want to explore the outdoors, check out James Kiehl Riverbend Park, Old Tunnel State Park or Enchanted Rock State Natural Area. ★
Where Wine Meets Sustainability
Re:Rooted 210 Urban Winery makes the drink accessible
BY JENNIFER MCINNIS
You do not need to leave San Antonio to celebrate Texas Wine Month. Instead, you can taste and learn about wine in the heart of downtown at Re:Rooted 210 Urban Winery at Hemisfair.
Owner Jennifer Beckmann moved to Texas in 2009 from Chicago, where she had worked in fine dining as a sommelier. She pivoted to working at Texas wineries, where she helped four boutique wineries establish and build their brands. But she was telling anyone and everyone about her plans to open her own place, which she did in February 2021.
“We looked at the European model of creating ways for people to have wine more accessible in their life as opposed to going to a winery and spending a lot of money and bringing home wines that need to age,” she said. “Just integrating wine into our daily lives is an importance that we miss sometimes as Americans.”
Beckmann is a Certified Wine Educator by the Society of Wine Educators and a Certified Sommelier with Court of Master Sommeliers. She offers monthly educational classes to make wine more approachable for the local community, and the tasting menu also features wines from other Texas wineries throughout the state. Some of them are served from keg wines on tap, similar to all of the Re:Rooted’s wines, which are available to go in sustainable refillable glass and metal growlers.
“We chose from the beginning to seek more sustainable forms of packaging when we recognized the lack of glass recycling in Central Texas,” Beckmann said. “We chose to use 20 liter kegs made from recycled Petainer plastics and serve our wines to-go in glass 750 milliliter wine growlers. Each keg is the equivalent of 26 glass bottles of wine. These growlers can be
RE:ROOTED 210 URBAN WINERY
rerootedwine.com 623 Hemisfair Blvd., Suite 106
Parking available in Hemisfair Parking Garage
returned to Re:Rooted for a discount on the next fill and undergo a strenuous sanitation process. We also offer logo branded 750 milliliter stainless steel double wall-insulated growlers for our guests to purchase or as a complimentary perk of our monthly subscription wine club.”
Three years into her entrepreneurship, Re:Rooted 210 Urban Winery recently celebrated a milestone with the release of several wines that Beckmann is proud to say were sourced and made to her specification from grape to glass. When Re:Rooted opened, the initial wines were sourced from available bulk wines in the market and were blended to Beckmann’s specifications. Now, she is choosing the grape varieties and vineyards, and the wines are made at a partnering winery in the Hill Country.
Recent releases are all sourced from grapes grown in the Texas High Plains and pay
homage to San Antonio history and legends:
2023 Ghost Tracks is a blend of 60% Marsanne, 20% Roussanne, 15% Sauvignon Blanc and 5% Dry Orange Muscat. It’s a refreshing, dry wine with a hint of floral and tropical fruits that can be enjoyed on its own or paired with grilled fish or a shrimp cocktail.
2022 Dancing Devil, Veesart Vineyards, is 60% Montepulciano and 40% Sangiovese, and belongs in your fall rotation with its garnet color, medium body and notes of black cherry, black tea and cocoa dust.
2022 Confluence, a blend of 50% Sangiovese and 50% Merlot, has notes of red plum, cherry cola, roasted red pepper and an herbal touch of sage.
Similar to the Euro model, Re:Rooted 210 wines are meant to be wine for the day, the week, or to drink with friends.
“We are making wines you should be able to enjoy now,” Beckmann said.
Even better, she’s doing it with less waste.
“Our local community has been open arms to use and return,” she said. “The reuse cycle is something San Antonio has adopted.” ★
Jennifer Beckmann, a Certified Wine Educator, opened Re:Rooted 210 Urban Winery in 2021.
SWIRL, SMELL, SIP
TEXAS WINE SCHOOL IS IN SESSION
BY JILL ROBBINS
The Texas Wine School is coming to San Antonio. The San Antonio campus, currently under construction in the Alta Vista neighborhood north of downtown, is slated to open this fall. It will complement the flagship location in Houston that opened in 2010.
Who goes to wine school? Anyone who wants to enhance their wine knowledge.
Connecting with other enthusiasts and having deep discussions about Loire Valley wines versus Rhone Valley wines? Learning to be more wine fluent so you can decipher a restaurant wine list or comfortably speak with asommelier about what you like? Know next to nothing about wine but are eager to learn? Check, check, check. The only prerequisite for this school is an interest in wine.
The Texas Wine School includes three concepts: wine education, wine cellaring and retail. Wine cellaring and retail operate in partnership with the Art of Cellaring, where the staff stands ready to assist with wineshopping requests ahead of the official opening and eventual wine lockers for cellaring. One-night wine education classes such as Intro to Wine, Wine and Food Pairing, Wines of Spain and more can be booked online.
Wine Education
You can’t have a school without a classroom, and the Texas Wine School’s San Antonio campus will offer two types of classes: certification and tasting/appreciation.
The certification classes include WSET — Wine & Spirits Education Trust — Level 1 and 2courses. WSET certifications delve into global wine regions, grape growing, winemak-
ing techniques, and how to taste professionally. Although these certifications are highly beneficial for food and beverage industry workers, they can be pursued by anyone who wants to enhance their wine expertise.
WSET Level 1 is a two-night class, with the exam at the end of the second night. WSET Level 2 classes meet six nights, with an exam on a separate night.
Upon successful completion of the exam, students will receive a certificate and a lapel pin. While WSET certifications are recognized globally, it’s important to note that these certifications do not make someone a sommelier.
The San Antonio campus does not yet offer WSET Level 3 classes, although it anticipates providing that once there is a roster of interested individuals who have completed the lower certifications.
The Texas Wine School offers seven consumer education classes that touch on everything from food pairings to wine tours of
France, Italy and Spain. There’s a Wine 101style class designed to help anyone jump into the world of wine in an approachable, nonintimidating way. The school will have 12 classes in rotation, so expect to see new offerings periodically.
“We listen to our customers and make adjustments based on their feedback,” said Liz Palmer, Texas Wine School’s executive director.
If the school notes a high interest in the wines of South Africa, it will know it’s time to put theSouth African Wines course on the calendar. The calendar typically lists wine classes about two months out.
Classes are capped at 14 people and include 14 tasting pours, equivalent to two glasses of wine over two hours. Food isn’t typically part of the experience, and the wine school recommends eating before class. Students will receive class-specific instructions upon registration.
All classes are taught by a certified wine
expert under the guidance of Joshua Thomas, the San Antonio campus partner/manager.
Wine Cellaring
If the fact that you don’t have a wine cellar at home is stopping you from collecting wine, consider that the Texas Wine School will rent temperature- and humidity-controlled storage space. Members who rent wine storage space have 24/7 access to their wines and the private member’s lounge, which can be used for tastings or events. Lockers are available in four sizes and can be configured in whatever space works for the collector, i.e., racks, cases or a combination of both. Members can also have wine shipped directly to the school, eliminating the need to be home to sign for an alcohol delivery.
Retail Store
The Art of Cellaring, will sell fine wine from all major world wine regions. The store will focus on varieties that are correctly and sustainably farmed, aiming to attract adventurous wine shoppers on the hunt for something new or different that probably won’t be found at a grocery or liquor store.
The person behind the counter has wine expertise and can help customers find exactly what they’re looking for, from the casual drinker who isn’t sure what they like to the connoisseur with a robust wine vocabulary and a deep understanding of their palate.
The Texas Wine School meets people wherever they are on their wine journey and helps them get to where they want to be in terms of appreciation and confidence to make wine less intimidating. Itis a designated 501(c)3 nonprofit that offers scholarships to help people in the wine trade who want to advance their knowledge. ★
Homegrown Hospitality
Empowering future tastemakers through education in culinary and tourism
BY BONNY OSTERHAGE
Every morning, David Uminski is greeted by a beautifully unobstructed view of the Tower of the Americas, perfectly framed in the window adjacent to the door of his office at St. Philip’s College. The director of the school’s MLK Tourism, Hospitality and Culinary Arts program said it never fails to inspire him.
“It’s a daily reminder of what put San Antonio on the map as a tourist destination,” he said of the majestic tower, built as part of the world’s fair — HemisFair ’68.
Since then, Texas’ second-largest city has consistently been a favorite for leisure and
business travel. Coming in at the No. 6 spot on Travel + Leisure magazine’s 2024 World’s Best list for U.S. travel destinations, San Antonio draws families and corporations with its rich culture, history and attractions.
Like all cities, San Antonio has had to work hard to regain the footing lost in 2020 when COVID-19 caused the hospitality industry to grind to a screeching halt. Today, as travel and tourism continue to grow, the city is rising to meet the need. Programs like those at St. Philip’s and the newly launched Hospitality Academy at Pearl are doing for the city’s hospitality scene what the Culinary Institute
of America did for its restaurants, elevating San Antonio from simply a destination to an all-encompassing experience through education, empowerment and employment.
“Hospitality is about how you make people feel,” Uminski said. “Our product is service.”
Learning From the Ground Up
Of all the industries affected by the COVID-19 pandemic, hospitality took one, if not the biggest hit. Hotels, restaurants and theme parks shuttered, some permanently. Once the industry began to rebuild, business owners
faced a new problem: a need for more employees. Many young people view careers in hotels, restaurants and other service-driven fields as temporary or a “plan b” while they finish school or find a “real job.” Uminski is on a mission to change that perception.
“We want to show how the industry is career-driven and not just entry-level,” he said, adding that the Texas Education Agency is pushing for more hospitality programs at the high school level. “We want to change the messaging to promote that while you may start at the front desk, you can work your way up to general manager.”
DINING AT ST. PHILIP’S COLLEGE
Student-learning restaurants 1898 and Artemesia’s (above) are open to the public. Reservations are available. alamo.edu/spc/experience-spc/campuslife/dining-on-campus/
Working your way up is the theme behind the layout of the St. Philip’s MLK School of Tourism, Hospitality and Culinary Arts new facility that opened in 2021. Designed to look more like a hotel lobby than a college campus, it has four floors, each representing an industry area from housekeeping and front desk to baking and pastries, hospitality, and conference and convention spaces. Although the culinary and food service programs have existed since the school’s inception 126 years ago, the early ’90s saw the addition of the hospitality focus. Since then, St. Philip’s has become the first community college to
receive an exemplary status from the American Culinary Federation, an honor it has held for 21 years.
“We are trying to put San Antonio on more of a global stage,” said Uminski, himself aprogram graduate. “With larger groups coming in, hotels need qualified employees.”
Students work their way to the top as they choose from several options, including two levels of certifications, an occupational skills award, and an associate degree that can transfer to a four-year degree like the one offered by UTSA offers under its multidisciplinary studies. The variety of programs is a plus for many students in today’s postpandemic world.
“We can offer certifications without having to be TSI compliant,” explained St. Philip’s Chef Instructor and Program Director Patrick Costello. Texas Success Initiative assessments determine whether students are ready for entry-level college coursework.
Costello added that the campus is home to everyone from the traditional college student, to those currently working in the industry who want to further their careers, to older people interested in asecond career path.
“This is morally supporting to many students who are timid,” he said. “It allows us to get them in, get them started, and give them the confidence they need to go on and become degree-seeking.”
If you build it, they will come, and student enrollment in the program is finally back to pre-pandemic numbers. The spring 2024 semester saw approximately 550 students on campus, with dual-credit culinary programs available at close to 12 San Antonio-area high schools. However, there are some noticeable differences in the current student body.
“Today’s students are not as prepared,” said Uminski, who has also noticed a lack of drive. “We have to be more explicit in directions.”
That is especially apparent regarding things like résumés and interview skills.
Based on a recommendation from one of the school’s advisory boards, Uminski created a course on professionalism in the workplace that addresses everything from how to speak to a potential employer to how to dress for an interview.
“It was driven by the industry,” he said. “We listen to our advisory committees and adjust our curriculum as needed.”
The school’s programs focus on making things as straightforward as possible for students and providing plenty of hands-on learning opportunities. Networking luncheons allow the students to meet others in the industry and get their names out among decision-makers. Required internships for associate degree students offer valuable, real-world, on-the-job training. Two student-run public restaurants, the casual 1898 and the more formal Artemisia’s, allow
students to touch every part of the business, from folding linens to creating and pricing out menus. More importantly, it enables them to hone their skills in a supervised learning environment.
“It takes an unbelievable amount of talent to work in this industry,” Uminski said. “The characteristics we build, including customer service and time management skills, apply to any career in this or any other industry.”
Polishing the Pearl
How do you make hospitality a noble career? That was the question posed to a steering committee of community and industry leaders affiliated with Pearl. A jewel in San Antonio’s crown, this haven for dining, shopping and entertainment is a hot spot for locals and tourists alike. Situated along the picturesque San Antonio River, it is home to one of the city’s most unique properties, Hotel Emma. This luxurious hotel is a study in style, sophistication and rustic Texas charm that stays true to the location’s history. With so much traffic from visitors, the hospitality game at Pearl has to be strong, and that’s what inspired this group to take a deep dive into the city and the role of their industry within it for growth. Led by the former executive chef at Hotel Emma, John Brand, the group launched a pilot program in 2023 known as the Hospitality Academy.
The 13-day program took place over three weeks. It was attended by a small group of CAST high school interns and students who were already working on the property at Hotel Emma, Carriqui and the Bottling Company. The curriculum, vetted by the steering committee, included industry experts from Pearl and around the country. The 45 students who attended the pilot program were exposed to an array of industry-related topics and notable guest speakers, including former Austin Chef André Natera, author of “Chef’s PSA.” The program was so successful that it expanded in 2024. It now has a full-time director, Gary Rice, and a permanent home on Grayson Street. The curriculum also expanded to include foundational and leadership classes along with the original food and beverage class, offering a comprehensive approach to hospitality.
website, is “made up of chefs, designers, strategists in culture-crafting, brand, and finance,” people who share a love of “food and gathering,” and a belief that “being together, sharing meals, and communally experiencing music is elemental to what it means to be human.”
“It’s not about operations,” said Brand, who now serves as strategic support for the Hospitality Academy as Director of Culinary Endeavors for Potluck Hospitality. “It’s about the difference between guest service and guest engagement.”
Potluck Hospitality, according to their
By supporting the Hospitality Academy, the group hopes to extend that message to everyone in the industry and turn San Antonio into a hospitality destination on par with cities like New Orleans. “I don’t think we are winning at hospitality in San Antonio by any means,” continued Brand, adding that guest engagement begins the moment you enter a
property and encompasses all aspects from valet to waitstaff to housekeeping. “The initial host experience needs work. I should not have to go into an establishment and bring the energy.”
The Hospitality Academy is anonprofit program open to current associates at Pearl in any capacity, with plans to open it to associates citywide in the future.
“If we invest in people, then they will invest in themselves,” Brand said. “The only thing we ask is that our partners continue to pay the employees wages as though they were still at work. We don’t want there to be a financial burden for anyone attending.”
The Hospitality Academy is a certification program, but Brand said there are plans to work toward accreditation as it continues to grow and expand its reach.
In the meantime, the team will continue to work to change the perception of what hospitality means and how to make it synonymous with San Antonio.
“Everything you put on the table starts with hospitality,” Brand said. “It is the center of life, the center of a house, and it brings everyone together.” ★
Welcoming the Future
UTSA’s hospitality program prepares students for industry trends
BY JENNA TAYLOR
The hospitality industry is one of the largest job sectors in San Antonio.
According to a studyby Trinity University professors Richard V. Butlerand Mary E. Stefl, the hospitality industry was estimated at one-seventh of the total number of jobs within the San Antonio metropolitan area in 2019. Although there were dips in the industry because of the 2020 COVID-19 pandemic, 2021 hospitality employment rates increased by 9%.
With the increase in employment in the hospitality industry, the University of Texas at San Antonio’s University College has introduced a hospitality and events management degree track to its curriculum. The Hospitality & Events Management Program, or HEM, is part of UTSA’s Multidisciplinary Studies Program, which “serves as an incubator for different programs around campus,” said Rebecca Schroeder, interim associate dean of University College and professor of instruction for UTSA. “We also look at industry trends and needs within different sectors and identify areas where we could create something unique that would be more beneficial to the students and also reactive to the job market.”
The HEM program currently has three focus areas — management, communications and logistics, and cultural enrichment/experiential learning.
“We are constantly trying to tweak these focus areas and evolve them to better fit the industry’s needs,” Schroeder said. “The goal of the HEM program is to tie in something that would bind the students to San Antonio and give them that sense of belonging and sense of connection. We hope whenever students leave UTSA, they want to stay in San Antonio and bring an extra level of expertise into their hospitality careers.”
The HEM program does offer an internship program, as well as a mentorship program. This past spring the HEM program hosted an internship fair where students were introduced to different industries looking for prospects for their summer- and winter-break internships. Schroeder elaborates that the mentorship would be “for our junior- and senior-level students, where they would be paired up with an industry leader from San Antonio and have direct access to ask questions and gain knowledge on what the next steps could be and how to better position themselves to be successful after college.”
HEM advisers are partnering with San Antonio Sports and the NCAA to offer a two-semester course that started this fall
and gives students direct access to planning the 2025 NCAA Final Four basketball tournament in San Antonio. Students will be meeting weekly with their professor to learn about the different aspects of planning the Final Four, and each month they willmeet with students from different institutions that are also a part of theHEM program at their university.
“There are a lot of events associated with the Final Four that they will be planning, along with the actual Final Four game. We’re hoping to accept 10 students to be a part of this program,” Schroeder said.
Aunique aspect of the HEM program that the board is working on is “creating customized tracks that will allow students going into whichever sector of hospitality to have a more guided experience of the program,” Schroeder said. “For example, if a student wanted to go into hotel management, we could determine which courses would be the most
beneficial and also determine the skills students will need to be able to highlight their résumé. We are in the development of these more guided paths, so these focus areas would remain the same, but they will still be able to give students more guidance on the specific sectors and which courses would be best for them.”
The HEM program intentionally sets up its students for success in the hospitality and events management industry in San Antonio.
“We are just trying to build an ecosystem in San Antonio; it’s not just about the degree program but wanting to have this deeply tied into the community. We’re also working to expand this to collaborate with some of the other community colleges to create pathways from dual credit programs and community colleges to UTSA. It’s something special and something that will continue to evolve,” Schroeder said. ★
The city benefited from the Elite Eight in 2022. UTSA students will learn from the Final Four next year.
FROM EMMY AWARDS TO CULINARY TV
Tanji Patton’s ‘Goodtaste with Tanji’ turns 10
BY TERRY SCOTT BERTLING
San Antonio food and wine enthusiast
Tanji Patton is heading into her 10th season of the “Goodtaste with Tanji” TV show this October, and her goal is still the same as when this venture started.
“I hope we make them hungry,” she said about viewers across 16 markets in Texas, including her hometown WOAI 4 (NBC), at 5:30 a.m. and 6 p.m. on Saturdays.
Anyone who has ever caught her show knows that’s one mission accomplished, thanks to the great variety of dishes she features at cafes and restaurants offering every kind of culinary fare.
To see that diversity, just look at her nine best dishes from Season 9 in Episode 14 this spring where she counts down favorite dishes from shows in the past year (on repeat in the spring and summer). Her choices include things like a house-made chorizo (at Phoebe’s Diner in Austin), cabrito with pecan mole (at Carriqui at Pearl in San Antonio), a goat burger (at Cibolo Creek Brewing Company in Boerne) and a flat noodle stir-fried dish called CK Teow (at Phat Eatery in Katy). At least two of her top nine dishes were from chefs with James Beard Award nominations to their credit, but many of the places she visits are just hometown favorites or local businesses with a history of people pleasing.
Patton often steps into the kitchen to watch chefs prepare special dishes and digs right in for a taste, whether the fare is a quesabirria taco dripping with melted cheese (at Ambriza Social Mexican Kitchen in Cypress) or barbecue dessert ribs (at the Original Black’s Barbecue in Lockhart).
But “Goodtaste with Tanji” is about a lot more than restaurant dishes.
“It’s always been about storytelling — not just showing food and wine,” Patton said in a recent interview. She gets to know owners and chefs and talks to local diners about what they like.
Patton was an Emmy Award-winning journalist and investigative reporter at WOAI before she launched “San Antonio Living,” the city’s first lifestyle TV show. She hosted that weekday morning show for seven years. Patton, who has a journalism degree from Texas Tech University, also anchored the evening news with Randy Beamer, another longtime San Antonio TV journalist. “San Antonio Living,” now hosted by Shelly Miles, is in its 31st year. Patton still does food and wine segments monthly on “San Antonio Living” with Miles.
Ayear before she left WOAI, Patton filmed a pilot for her own TV show in Tuscany, Italy, a favorite spot to visit. She was thinking about doing a wine show. When her WOAI job ended, Patton struck out on her own and created “Goodtaste with Tanji” as a digital show about 15 years ago, well before the TV show launched with ahealthy list of sponsors (H-E-B, Sysco and Goya among them). That original idea for a wine show turned into a food and wine show, with the popular “wine finds” segments featuring wines available at H-E-B.
Miles calls Patton a good friend and mentor. Miles was the traffic reporter on newscasts at WOAI when Patton was the “San Antonio Living” host.
“She was the one everyone wanted to be —always at the top of her game and so pulled together,” Miles said about Patton in arecent interview. “People respected her and looked up to her. She’s kind and respectful to people.”
Miles said Patton is the kind of person who will stop and chat for five minutes if a TV viewer approaches her in the grocery store. She called Patton hardworking, endearing and approachable.
“I think food and wine have become such a huge part of our lives. People like to get information from someone they trust and know and have been watching for a long time,” Miles said. “Everything you see on that show, Tanji made happen.” She also said Patton enjoys supporting local businesses.
During the pandemic when restaurants were closed, Patton produced TV content on her home patio about good takeout meals that could be picked up at local restaurants for “San Antonio Living.”
On one of their recent segments together, Patton paired four wines with favorite dishes she picked up at Box Street Social in San Antonio (locations at Hemisfair and La Cantera). Dishes from the restaurant where brunch is served all day included glazed milk bread doughnuts, a bacon jam boy breakfast sandwich, carnitas in mini tacos, twice-fried chicken wings and a strawberry cheesecake French toast (Patton’s favorite). Wines ranged from Los Dos Rosé ($7) to Avaline Rosé ($21).
Patton, a native Texan, said she likes to drink rosé year-round and likes a good “porch wine” that’s great for relaxing at the end of the day. Some of her favorite wines
come from Italy, Argentina and Spain, and she praised the good wines from the Texas Hill Country and the Sonoma Valley in California.
Patton’s partner for the “wine finds” segments is Ralph Cortez, a 34-year H-E-B employee who has spent the past 29 years in wine. Cortez, with a string of certifications in wine, beer, mixology and spirits, has worked with Patton to select wines to showcase since the first days of the digital show on the web.
The pair work together to select wine varieties in the new H-E-B Fair Oaks Store in Boerne, where the wine department has 2,000-pluswines.
“Tanji usually asks me what’s new and exciting,” Cortez said. She selects wines from a variety of price points, choosing those that offer a great value for the quality.
She also chooses wines for special occasions, seasonality, holidays or events. H-EB’s goal, he said, is to carry all the wines featured on the show at most, if not all, H-E-B stores.
“I feel truly blessed to learn and work with the amazing talent that is Tanji Patton,” Cortez said. He said she is kind and loved by H-E-B customers. “She is well known by many of the top chefs and restaurateurs in Texas” and really cares about the content of her shows.
Cortez added that Patton has a large audience for her show and “makes it look easy.”
“Tanji is one of the hardest working people I’ve ever met. Her job takes a lot of planning, study and travel,” Cortez said.
“Every day we have customers who approach me asking about Tanji’s wine finds,” he said.
Patton has traveled to wineries all over the worldand gone to Italy seven or eight times. She was in Florence in May, where
GOODTASTE WITH TANJI goodtaste.tv
she attended a wine dinner in a palace with members of the famous Antinori winemaker family.
Caitlin Foose, one of Patton’s supervising story producers and a freelance writer, describes Patton as a collaborative, detailoriented woman.
“I admire Tanji. She’s an incredible business woman,” said Foose, who is a member of Les Dames d’Escoffier along with Patton. “She’s always uplifting women,” said Foose, who has worked with Patton since 2018.
“She is so beloved in this town,” said Foose, who sometimes takes as much as six hours of video footage and breaks it down into five- to six-minute segments. Two of her own favorite segments to work on were
about Sea Island (a San Antonio familyowned seafood chain) and 2M Smokehouse Barbecue, another homegrown spot on San Antonio’s East Side that has also earned a James Beard nomination and loyal customers craving smoked meat and Mexican street corn. Both of them had interesting stories about the people behind the food, Foose said.
“She’s the voice of South Texas, in my opinion,” Foose said. “It (the show) has been imitated, but she does it best.”
Foose said Patton is passionate about wine. “And she’s got good taste.”
Patton has visited more than 300 restaurants for her show, but one of her favorite memories in her own kitchen was when Lidia Bastianich showed up in her San Antonio home to cook an Italian chicken dish for Tanji’s show when it was just a website. Bastianich is an Emmy Awardwinning public television host, bestselling cookbook author and restaurateur. Bastianich cooked Lidia’s chicken with olives and pine nuts, which Patton described as simple, authentic and delicious. You can find the recipe on her website.
Patton has been busy working on new Season 10 episodes that will start airing in mid-October. One of her favorite recent episodes was her first trip to Marfa in Season 9.
“I loved that trip.” She said she met
some amazing people, saw beautiful country and visited Cochineal, where executive chef/owner Alexandra Gates was a semifinalist for a James Beard Award in the Best Chef Texas category. You can check it out in Episode 4 of Season 9on Tanji’s website. Another favorite destination for the show was Port Aransas, Patton said, praising the fresh seafood.
This summer, Patton went to the small town of Buffalo Gap (near Abilene) to shoot an episode about the Perini Ranch Steakhouse, which she highly recommends. She found great food and people that you’ll hear about during Season 10.
“I fell in love with the place,” she said. Patton, 65, has no plans to retire. She’s having too much fun working in her dream job.
Her goal for the new season is to continue to inspire positivity and positive thoughts, she said. “I think we need it.” She wants people to feel better after they watch the show.
Heading into her 10th season, she’s not only focusing on making us hungry and thirsty with her TV segments, but she has us mapping out brunch, lunch and dinner at home and on the road, based on her discoveries. You can download a collection of top recipes from her 15 years of doing the show — starting with a blog — on goodtaste.tv. ★
BY MELANIE LOVE SALAZAR
Jazz’SAlive
The 41st annual Jazz’SAlive Music Festival returns with a bang, illuminating the streets of San Antonio with lively melodies and robust jazz rhythms. The two-day event is one of the largest free jazz festivals in the country. 4 p.m. Sept 27 and 11 a.m. Sept. 28, Civic Park, 630. E. Nueva St., saparks.org/event/jazzsalive
Tip of the Hat to Texas
Put on your dancing boots and grab your buddies for a weekendcelebration of country music featuring Randy Rogers and his Texas friends. The event includes live performances from the Lone Star State’s finest artists, a singer-songwriter showcaseand a dinner show at SweetFire Kitchen. Times vary. Oct. 2-4. La Cantera Resort & Spa, 16641 La Cantera Parkway, lacanteraresort.com/tip-of-the-hat-to-texas
International Latin Jazz & Arts Festival
Celebrate Hispanic Heritage Month with a pachanga to remember as San Antonio debuts its inaugural International Latin Jazz and Arts Festival. The event includes a Latin Music Symposium, a performance from the Grammy-award winning Spanish Harlem Orchestra and a VIP after-party offering cocktails and bites with the performing talent. Noon Oct. 5, UTSA Downtown Campus, 501 W. Cesar E. Chavez Blvd., internationallatinjazzartfestival.com
Zoo Boo!
This spooky season, the San Antonio Zoo will host “zoolightful” activations, including live music, costume parties and a free trick-or-treating hour. This non-scary event promises realms of Halloween fun, without the frights. 4 p.m. daily Oct. 8-31, San Antonio Zoo, 3903 N. St. Mary’s St., sazoo.org/sitewrench-calendar/ san-antonio-zoo
Big Texas Comicon
The pop culture convention Big Texas Comicon returns to San Antonio, bringing talent from the world of movies, TV, comics and more. Expect to see some of your favorite celebrities and some of the most unique vendors in South Texas. Oct. 11-13. Henry B. Gonzales Convention Center, 900 E. Market St., bigtexascomicon.com/comicon-info
‘The Rocky Horror Picture Show’ with Patricia Quinn
The iconic 1975 film, “The Rocky Horror Picture Show” returns to San Antonio this October celebrating its 49th anniversary. Experience a screening of the unedited movie featuring the original Magenta, Patricia Quinn, a costume contest, a live shadow cast and VIP exclusive tickets to meet Quinn herself. 7 p.m. Oct. 13, Majestic Theatre, 224 E. Houston St., majesticempire.com/events/the-rockyhorror-picture-show
Buena Vista Social Orchestra
The Buena Vista Social Orchestra aims to keep the arts, music and culture of Cuba alive through this exciting production celebrating various styles of Cuban music, featuring everything from Afro to Latin jazz, cha-cha-cha and more. 7:30 p.m. Oct. 16, Charline McCombs Empire Theatre, 226 N. St. Mary’s St., thebuenavistaorchestra.com/tour
Luminaria Contemporary Arts Festival
The Luminaria Contemporary Arts Festival is set to enlighten San Antonio with creative performances, fanciful lighting and artists displaying original art through diverse medias. 6 p.m.-midnight Oct. 19, St. Paul Square, 1160 E. Commerce St., Suite 200, luminariasa.org
Texas Hill Country Wineries Road Show
Texas Hill Country Wineries is bringing 27 wineries and over 60 wines to San Antonio for an unforgettable tasting experience. Expect to learn from winery owners and vineyard managers, and meet the heart and soul behind the Texas wineries in your backyard. 5:30 p.m. Oct. 24, The Dominion Country Club, 1 Dominion Drive, texashillcountrywineries.org/products/ sa-road-show-2024
SUGAR SKULL! A Día de Muertos Musical Adventure
Experience the touring bilingual/bicultural musical coming to San Antonio for a performance that uses traditional music and dance from Mexico to tell the story of 12-year-old Vita Flores. The event promises to entertain young audiences and families alike. 7:30 p.m. Oct. 22, H-E-B Performance Hall at the Tobin Center for the Performing Arts, 100 Auditorium Circle, tobincenter.org/sugarskull
Hocus Pocus
Hosted by the Beauty Boost, this spooky and spectacular event will include opportunities for San Antonians to meet others, grab brews and listen to iconic Halloween anthems. Bring a friend or take a night to yourself for this Hocus Pocus-themed event. 6 p.m. Oct. 24, Devils River Whiskey Distillery, 401 E. Houston St., eventbrite.com/e/ hocus-pocus-tickets-842174776427
Day of the Dead
San Antonio River Parade
Elaborately decorated floats with altars, catrinas and costumed riders will parade down the river through the San Antonio River Walk. The event celebrates life and loved ones, with each barge representing a different figure or tradition associated with the Day of the Dead. 7 p.m. Oct. 25, 112 E. Pecan St., thesanantonioriverwalk.com/events/ day-of-the-dead-san-antonio
HalloWine 5K and 10K Run
San Antonians can gear up in their best costume and choose to complete a 5K or 10K route for this one-of-a-kind spooktacular experience. Once you pass the finish line, enjoy a postrace reception filled with amazing chefs, beverages and all treats —no tricks. 7 a.m. Oct. 26, The Shops at La Cantera, 15900 La Cantera Parkway, culinariasa.org/hallowine-run
Day of the Dead San Antonio
San Antonio’s La Villita Historica Arts Village will be filled with music, food and joy for two days of festivities hosted by Grupo La Gloria. Experience face painting, altar kit workshops and view the captivating Calavera Collection created by local artists. Noon-4 p.m. Oct. 26-27, La Villita Historic Arts Village, 418 Villita St., dayofthedeadsa.com
Muertos Fest
Celebrate the Día de los Muertos at San Antonio’s two-day event that brings together art and culture, live music and entertainment. Festivities will include original artwork, dancing, drum and puppet procession, live poetry and the largest open altar exhibit in San Antonio. Oct. 26-27, Hemisfair, 630 Nueva St., muertosfest.com
Día de los Muertos at Rinconcito
San Antonio artist group MujerArtes Cooperativa de Esperanza will host its annual Día de los Muertos celebration, which includes a display of community altars, live music, face painting, food and workshops. The event includes a procession and clay artworks for sale from local artists. 4 p.m. Nov. 1, Rinconcito de Esperanza, 816 S. Colorado St., esperanzacenter.org/event/ dia-de-los-muertos-rinconcito
47th annual Día de los Muertos Exhibit
‘Altares y Ofrendas’
Centro Cultural Aztlan is continuing the tradition of presenting its 47th annual “Altares y Ofrendas” exhibition, highlighting the pre-Columbian Mexican tradition in which death is seen as naturaland reality is approached with humor and celebration. Residents are invited to experience an in-gallery tour illustrating the artistic, cultural and religious facets of Día de los
Muertos. Noon Nov. 2, Centro Cultural Aztlan, 1800 Fredericksburg Road, Suite 103, centroaztlan.wpengine.com/ dia-de-los-muertos
Diwali SA
Known as the Festival of Lights, Diwali SA has been a staple celebration in San Antonio since 2009, providing folks with an opportunity to experience the traditions and culture of India right here in Texas. The event will include traditional Indian dance and entertainment, food and merchant booths, a ceremonial lighting of candles, or diyas, and more. 4:30 p.m.-midnight Nov. 2, Arneson Theatre and Hemisfair, 418 Villita St., anujasa.com/diwali-sa
Tasting Texas Wine and Food Festival
San Antonio foodies can attend Culinaria’s four-day epicurean experience and explore the unique flavors of Texas, enjoy live music, attend educational panels and sample a variety of cocktails, wine and craft beers. Indulge with purpose, as the festivities benefit the James Beard Foundation, a beneficiary committed to supporting culinary students in Texas. Nov. 8-10, times, prices and locations vary, culinariasa.org/tasting-texas
Vitamin String Quartet: The Music of Taylor Swift, ‘Bridgerton’ and Beyond
The Vitamin String Quartet has helped establish classical crossover as a force in contemporary music long before they had placements in the “Bridgerton” series that captivated thousands. Join the world’s most
popular string ensembles for a night of spellbinding renditions of hits from Taylor Swift, “Bridgerton” and beyond. 8 p.m. Nov. 9, H-E-B Performance Hall, The Tobin Center for the Performing Arts, 100 Auditorium Circle, tobincenter.org/vitaminstring
Alamo Stadium’s Memorable Moments
‘The Rock Pile’ has played host to a variety of events, from high school football to band festivals
IT’S BEEN THE SITE OF GRIDIRON glories and commencement speeches.
It’s where the community has come together beyond Friday Night Lights to watch high school musicians breathe new life into classic pop songs during the Battle of Flowers Band Festival.
Many milestones and memorable moments have taken place in Alamo Stadium, the horseshoe-shaped football and soccer stadium affectionately nicknamed “The Rock Pile” because of its limestone construction.
Built 84 years ago on the site of an abandoned rock quarry in North Central San Antonio, Alamo Stadium was initially pro-
posed by San Antonio Independent School District trustees in May 1939, records show. The school district wanted a stadium where high school athletics could be showcased.
Construction of the stadium cost just under $500,000 and was funded through school bonds and the Works Progress Administration, a federal Depression-era program.
The stadium was dedicated on Sept. 20, 1940, an occasion commemorated with a high school football doubleheader: Jefferson vs. Corpus Christi and Brackenridge vs. Houston Reagan, according to news reports. Jefferson was shut out, losing 14-0; Brackenridgewasvictoriouswitha19-2win.
In 1983, new lighting and artificial turf
were installed at the stadium. And, 20 years later, the Rock Pile got another face-lift, with a new all-weather track, new goal posts and new artificial turf, records show.
Voters approved more renovations in 2010 with the passage of a $515 million bond package that included $35 million earmarked for improvements to the stadium and the adjacent Alamo Convocation Center.
In 2011, Alamo Stadium’s significance was validated when it was added to the National Register of Historic Places.
The 18,500-seat stadium remains the home field for football, soccer and track programs of the schools in SAISD, which continues to own and operate it.
In 2011, Alamo Stadium was added to the National Register of Historic Places.
BY DEBORAH MARTIN
The Gallery
McNay Art Museum
6000 N. New Braunfels Ave.
The Work:
“Devil Whirls”
On permanent display
ALICE AYCOCK’S MONUMENTAL SCULPTURES CAN BE FOUND AROUND THE GLOBE, AND MANY OF THEM ARE suggestive of tornados.
That includes “Devil Whirls,” the dynamic piece that stands on the McNay Art Museum grounds just inside the North New Braunfels entrance. The swirling powder-coated aluminum work, which was commissioned by the museum, stands nearly 21-feet tall.
(Side note: A similar piece, “Texas Twister,” can be found outside the Bruce and Gloria Ingram Hall on the campus of Texas State University in San Marcos.)
Aycock talked about the McNay piece during a lecture she gave at the museum in conjunction with its installation in 2023.
“Yes, it’s a twister. Yes, it’s lots of things,” she said. “But to me, it was also very much a dance. And the movement of dance and your body and that sense of the center and you’re moving around it and you’re twisting and turning and it’s much more, in a way, celebratory, it’s more open, and certainly, the way it moves out into the space, it’s different than many of the other twisters. And I want each twister to be different.”
