APRIL 2019
FALL IN LOVE WITH FOUR SEASONS AUSTIN ALL OVER AGAIN
LADY GRACE AND THE WHATABURGER LEGEND
CUSTOM HOMES OF TEXAS
THE MAVERICK: TEXAS IDENTITY WITH WORLDLY SOPHISTICATION
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CONTENTS features
5 | FALL IN LOVE WITH FOUR SEASONS AUSTIN ALL OVER AGAIN
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With recently completed renovations, Four Seasons Austin offers a luxurious hideaway experience amid bustling Downtown Austin. Their guitar lending program, margarita cart service, spa, and spacious back yard provide unending opportunities for entertainment and relaxation. The hotel's refreshing elegance is showcased by the staff’s masterful service. 22 | LADY GRACE AND THE WHATABURGER LEGEND Harmon Dobson found his ultimate career in creating this iconic restaurant, but it was his wife, “Lady Grace,” who nurtured it into the Texas treasure it is today. After Harmon’s death, she steadfastly refused to sell the company; rather, she led the company and her family in his stead. Whataburger continued to grow, thriving on substantial burgers and strong family values.
28 | CUSTOM HOMES OF TEXAS
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The Peterson’s home showcases their liveliness with bold colors, social gathering spaces, and natural elements. Their stunning four-bedroom home is both vivacious and calming, welcoming family and friends alike to gather around the sleek wooden dining table, sip a glass of wine in the plush conversation room, or relax all evening on the porch.
45 | THE MAVERICK: TEXAS IDENTITY WITH WORLDLY SOPHISTICATION
articles
Named after Samuel Augustus Maverick, a man who made his own rules, this bold brasserie allows guests to follow suit. The historic building was refurbished and designed to enhance its beauty and function while staying true to the original structures. As one of Texas’s first brasseries, it offers guests a variety of unique dining options.
TRAILS & TALES
TEXAS INTERIORS
9 | Sydni Rae Jones: A Barrel Racing Prodigy
26 | Cleaning and Organizing Your Refrigerator – Inside Out
11 | BeeWeaver Honey Farm: A Sweet Spot in Texas
35 | A Unique Invitation for Every Occasion
14 | Tex Ritter: From Small Town Texas
38 | Red Yucca
to the Big Screen 16 | The Buffalo Soldiers: A Tradition of Valor 19 | Texas Time Traveling at Hotel Havana
TABLESIDE 40 | Smokin’ in San Antonio 43 | Picking Perfection: Cake Tastings for the Big Day 48 | A Spring Time Feast
TEXAS IS FAMOUS FOR
SO MUCH:
The Alamo, NASA, Buddy Holly, and Dallas (the TV show) to list a few. Our great state is still associated with the cowboy, the open range, campfires, the Texas Rangers, and cattle drives. Our state is rich in history and has a unique identity, with a “larger than life” personality. At Texasliving, we take great pride in showcasing the history, culture, and style of Texas. We trust that you’ll find this magazine reflects the unique identity that makes Texas great!
PUBLISHER
EDITOR-IN-CHIEF
Michael Padgett Ashley Sullivan
MANAGING EDITOR Claire Wilson COPY EDITORS Becca Nelson Sankey
Megan McLawhon
PRODUCTION DIRECTOR
Amanda Hoevelman
PRODUCTION MANAGERS Cara Dyer
CUSTOM HOME EDITOR
ART DIRECTOR
Rebecca Neighbors Bobbi Padgett Christina White
GRAPHICS
Jenny Stauffer
Bekah James
SOCIAL MEDIA COORDINATOR
MARKETING Austin Contrestano COORDINATOR
FOLLOW US ON SOCIAL MEDIA! Advertising | Business Office 1716 Briarcrest Drive, Suite 750, Bryan, Texas 77802 1.888.887.2450 | info@rgpmarketing.com © 2019 Texasliving. All rights reserved. No part of this publication may be reproduced without the written consent of Texasliving.
WRITERS
Samantha Atchley
Rebecca Canfield
Erin Ferris
Melissa Guerra
Allison G. Henley
Steve Huddleston
Michelle Lynne
Megan Ann Oswald
Becca Nelson Sankey
Eric Smith
Meddie Stewart
Kimberly A. Suta
FALL IN LOVE WITH
FOUR SEASONS ALL OVER AGAIN WRITTEN BY: KIMBERLY A. SUTA | PHOTOS COURTESY OF: FOUR SEASONS AUSTIN
FOUR SEASONS HOTEL in Austin completed
major renovations in fall of 2018, and what a stunning showpiece it has become. Although the Four Seasons has always had a great reputation, there is no denying this one is a true jewel. “It’s like a brand-new hotel, especially for me, having known it for twelve years; it’s almost an entirely new hotel,” said Kerri Sholly, the Public Relations Manager for the hotel. The makeover included the restaurant, tree-top lounge, lobby, rooms, and spa, a top-tobottom renovation that took three years to complete. Located downtown across from the convention center, the hotel originally opened in 1986 and has no doubt seen its share of Austin socialites and famous musicians and celebrities. In fact, one of the unique perks of staying at the Four Seasons is their guitar
lending program. “People can come down and ask for a guitar, bring it up to their room, or take it anywhere throughout their stay,” Sholly explained. The inspiration for the revitalization came from the beautiful lake houses that can be seen along Lake Travis. “The designer, Michael Dalton, really took inspiration from those in designing the entire hotel,” Sholly said. “There’s a relaxed but still elegant vibe to them. Our back yard has almost three acres filled with lawns and gardens and greenbelt area, and on those, we have hammocks and a fire pit. We consider ourselves Downtown Austin’s lakehouse.” “We tried to enforce the hotel’s connection to nature in a sophisticated way that’s subdued but still recognizable,” said Michael Dalton, Principal of Chicago’s Whitespace Interiors.
APRIL 2019 | 5
Ultimate LUXURY Of the 294 rooms in the hotel, 33 are suites. If you are lucky enough to stay in one of their specialty suites (either the Presidential, Congressional, or Governor’s) you are in for a real treat. The hotel spent over a million dollars renovating these three rooms alone. The Presidential Suite, located on the top floor, overlooks Lady Bird Lake and includes a parlor area, dining space, fire feature, full marble bathrooms, as well as a “jam pit” for playing music or writing (again, a cool feature you might not find anywhere other than Austin).
This resort-like experience in the middle of downtown is one of the hotel’s finest assets. Guests notice the difference from the moment they arrive. In the middle of all the hustle and bustle, the Four Seasons is set back just enough so that guests feel removed from the hubbub, yet right in the thick of it whenever they are ready. Bright, modern, airy, and vibrant, simply walking into the lobby is a breath of fresh air with all of the natural light. The chandelier is a showstopper, and like most components of the hotel, is inspired by nature, with glass leaves that travel along the ceiling for a good 30 to 40 feet. The chandelier draws you into the heart of the hotel: the lobby bar, now called Live Oak. This stunning sunken bar showcases alcoves with fireplaces, built-in televisions in the upper area, and a multi-tiered central bar with illuminated bookcases filled with liquor and an expansive deck where guests can enjoy cocktails and appetizers while watching the sunset over Lady Bird Lake.
The Congressional Suite is located on the second floor and is favored by some more than the Presidential Suite because of its spacious deck area, complete with lounge chairs, umbrellas, and heaters for those rare chilly nights. Even if you do not have the luxury of staying in one of the specialty suites, you can be sure all the rooms are beautifully appointed. Thankfully, every room comes complete with a margarita button on the phone; press it, and voila, a margarita cart appears at your door stocked with ingredients to make more than 500 different margarita combinations. One popular drink is the Blue Shark Margarita, which comes with blue shark gummies. The staff at the Four Seasons does its best to impart a little bit of Austin, Texas in virtually everything they do. “Margaritas are the most popular drink that we sell,” Sholly said. Besides the spectacular renovations, location, and margarita cart, another thing that sets the Four Seasons Austin apart is its staff. “I think we’re known for our customer service around the globe,” Sholly said. “We have people tell us they stay at luxury hotels all over, but Austin’s service really stands out to them, and I think it comes back to Texas hospitality. People are really genuine and warm, an innate quality all of us have, and when combined with Four Seasons’s standards of quality, it’s just a winning combination.” Sholly has noticed how everyone, from the bellman to the concierge, is happy to share recommendations with guests to places that they love. “I think that speaks to Austinites,” she said. “We love our city so much; we want people to fall in love with it as well. There’s a generosity of spirit that sets us apart. It took ten years for us to figure out. When we have guests come, we want them to have the best possible experience.”
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THE SPA Experience
Of course, you cannot visit the Four Seasons without at least a short visit to the new spa, which completed its renovation in July of 2017. Similar to the rest of the hotel, the spa is very naturecentric and features natural woods, muted grays, blues, and greens, and a serene view of Lady Bird Lake. The spa encourages you to first rest in the relaxation lounge to get in the right frame of mind. Spa Manager Stacy Gill has done her best to draw inspiration from Texas and incorporate that into guests’s spa experiences. For example, one of their signature treatments is the Four Seasons Sensory Experience and offers guests 80 delightful minutes of aromatherapy, acupressure, acu-flex, and energy-balancing chakra techniques that result in what they call head-to-toe wellbeing. The spa uses Texas ingredients such as Texas-grown sage, lavender, and even river rocks from the nearby Colorado River.
APRIL 2019 | 7
CICLO Richard Sandoval, a world-renowned chef and restaurateur, and seasoned Austinite Chef de Cuisine James Flowers have teamed up to create the modern Texas kitchen masterpiece that is Ciclo. Ciclo, which means “cycle” in Spanish, opened in September of 2018 and has been impressing guests from day one. “It’s been a lot of fun, actually,” Flowers said. “Everyone seems really, really happy. Every time I go out to the dining room, everyone seems blown away.” Again, this gem of the hotel was driven by nature. For Flowers, the tree motif with its gorgeous oak trees outside was the source of his inspiration. “They were the first thing that came to my mind… taking what falls off the trees, tree limbs, and pieces of wood, and using that to fuel our fire, our grills. We cook with oak, mesquite, and use that to flavor a steak, a sweet potato, or kale. We have that kind of wood-fired, smoky, earthy flavor as an undercurrent for everything,” Flowers said. Chef Flowers noted two dishes of which he is quite proud: the Peruvian-style ceviche, with its fresh scallops, gulf shrimp, and tuna marinated in a bright yellow aji Amarillo puree, as well as the Colorado Lamb Rack, which is marinated in harissa, sous-vided, and then reverse-seared on the charcoal grill. “It’s just meltingly tender with a sweet, smoky thing going on with the harissa,” he said. “It’s probably my favorite main dish.”
The menu is sectioned off into starters, shareables, and signature dishes, and has something that should appeal to just about any appetite. A special nod should also be given to Executive Pastry Chef Amanda Pallagi-Naim, who created a stunning dessert of Texas Bourbon Bon Bons served in a lantern filled with smoke. If you are in town just for the evening, make sure to ask to dine out on their patio, which notably offers more seating outside than in. If you are having dinner at sunset, you can get a coveted view of the bats departing from Congress Street bridge. “They’ll literally fly right above you,” Flowers said. “All you have to do is walk down the hill to see them emerging.” He added that they actually have a “bat” button on the computer; guests can press the button to have their food held until they return. When asked about the grand scheme of the renovations the hotel underwent, Flowers said, “It looks really fantastic! I know people are just going to say, ‘Wow!’ when they walk in. For it to be so beautiful, contemporary, and classy as guests walk through the lobby, you know that’s going to shape their dining experience.” With Four Seasons Austin’s perfect blending of nature, luxury, and Texas hospitality, it is hard to imagine a better weekend getaway. 8 | APRIL 2019
OF: RICCI JONES PHOTO COUR TESY
SYDNI RAE JONES:
A BARREL RACING PRODIGY WRITTEN BY: BECCA NELSON SANKEY
Seven-year-old Sydni Rae Jones epitomizes the William Shakespeare quote, "Though she be but little, she is fierce." The towheaded Brady second-grader is taking the Texas barrel racing circuit by storm, having earned two year-end titles in less than a month over the summer, including the Ogden 8 and Under World Champion, all just months after surgery and hospitalization for a severe staph infection. Sydni Rae said she has been barrel racing since she was two years old, following in the footsteps of her mother, Ricci Jones, a barrel racer of 35 years. “When she was six or seven months old, we’d set her in the saddle with me, and that was her happy place,” Jones said. “From the time she was a baby, she loved horses. Even now, horses that aren’t gentle just come to her. There’s something about her.” Judges, sponsors, and rodeo legends like Fred Whitfield (the winningest cowboy) seem to have come to the same conclusion. Whitfield, a friend of Jones’s, recently met Sydni Rae at a rodeo event in Sweetwater and was impressed with her charm and talent. “He said, ‘I’m telling you right now, your kid’s going to be something one of these days,’” Jones said, adding that Whitfield wanted to teach Sydni Rae to rope. “He teased my husband that if she turned up missing, not to worry, he’d stolen her and taken her with him.”
"I’m tel ing you right now, your kid’s going to be something one of these days."
Sydni Rae has also made quite a name for herself in the arena. In April 2018, she won three saddles at the Central Texas Youth Rodeo Association Finals, was named 6 and Under Year-End Barrel Racing Champion, 6 and Under Goat Ribbon Pulling Champion, and 6 and Under All Around Girl Champion, Jones said. From April to August, Sydni Rae won six saddles and fourteen buckles. By Sydni Rae’s count, she has won “ten million buckles and a lot of saddles,” she said. “And then I have halters and a lot of headstalls that I’ve won.”
PH OTO CO UR TES
Y OF : CO WG IRL
AT HE AR T PH OTOG
RA PH Y
APRIL 2019 | 9
OF: RICCI JONES PHOTO COUR TESY
She does know, however, when she does not perform to her own high standards. “She is her biggest critic,” Jones said. “She will watch a run umpteen times and critique every little thing. Even the ones she wins, she’s the kind of kid that’s like, ‘If I do that, I can do [the next one] faster.’ If she hits a barrel or messes up, I tell her, ‘You only have a short time to get mad at yourself. You’ve got to blow it off and do better on the next event.’” And while she is hard on herself, Sydni Rae is everyone else’s cheerleader. “She’s telling them to run faster,” Jones said. “She’s the one that if one of her friends comes out crying because they didn’t do good, she will run over and talk to them. That’s something that, as a parent, makes you proud. She wants to win as bad as everybody, but she cheers on everybody.”
PHOTO COURTESY OF: RICCI JONES
Sydni Rae’s horse Pepper, who used to be Jones’s roping horse, is her winning sidekick. “Pepper is home grown,” Jones said. “My dad owned the mare. We’ve had her forever. She’s not bred to be some fancy barrel horse by any stretch. But we’ve had people who don’t even know us say, ‘That horse loves that little girl.’” Sydni Rae practices every single day, weather permitting. She said she takes a break when she is sick or the family is on vacation. “She lives, breathes, and eats horses,” Jones said. “She wants to ride every day, rain or snow. There are days during the summer when it’s hot and miserable, and I’m just not feeling it, and she insists. That’s just something you have to teach kids when they’re little: if you want something, you have to work; for her, that’s really something we didn’t have to instill in her.” Despite her age, Sydni Rae’s passion and love of winning make her a force to be reckoned with – and not just in the arena. “She’s very competitive - at everything, not just rodeo,” Jones said. “She started so young, and she’s always been kind of the underdog and the youngest one at everything we go to. She’s running against the pros, every age, at the big barrel races. Everybody would laugh because people would see her and she would say, ‘I did good’ (after her race). She usually can’t tell you her time.”
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The Brady second-grader is smart beyond her years, her mother said. “We always say she’s seven going on seventeen,” Jones said. “All the high school kids and junior high kids (at the barrel races) come to the trailer and get her, and off she goes. They’ve kind of taken her in. She acts a lot older than she is. We joke that we’ll have to laminate her birth certificate.” Sydni Rae said she has met many of her friends through barrel racing. “I meet like three or four at a barrel race in one day,” she said. “Some are kids that I grew up rodeoing with their parents,” Jones added. Being a second-generation barrel racer has other perks as well: Having been a barrel racer herself, Jones knew what mistakes to avoid when teaching her daughter. “One of my friends said, ‘Teach her to do everything fundamentally correct from the get-go. Don’t let her cheat, so to speak,’” Jones said. Sydni Rae started out practicing on a bouncy horse on springs in the family’s barn. “I put a halter on it and reins, and she would sit on the horse and would practice sliding her hand down the rein,” Jones recalled. “From the get-go I would stand and make her go around me several times and teach her to do it right. It’s learning to do it right (at a young age), so you can win when you’re older.” Win she has, even soon after a severe health scare earlier in the summer of 2018. Scratching mosquito bites on her leg led to a MRSA infection, or Methicillinresistant Staphylococcus (staph). Sydni Rae had surgery on her leg and was in the hospital for six days and had a drain tube for five days. The day the doctors removed
PHOTO COURTESY OF: RICCI JONES
“We are just enjoying the ride that Sydni Rae and her horses are taking us on.” the drain tube, Sydni Rae competed in her first rodeo goat tying event. Later that summer, she went on to win titles at the AJRA and Ogden. “She won the first round, and she won second in the second round and was almost a full second ahead of everybody coming back from the short round,” Jones said of Ogden, the longest-running junior barrel race for children eight years old and younger. “She ended up winning in the average by over a second.” For Jones, it was an emotionally charged moment. “I just lost it,” she admitted. “I ran down to her, and she said, ‘Are you OK? What’s wrong?’ I said, ‘I’m just happy.’ As a parent, I don’t know how to describe it.” Now, Sydni Rae has her sights set on competing at Jerry Jones Stadium in Arlington. Two years ago, Jones and a friend took Sydni Rae to the famed stadium. “My friend said, ‘Well, Sydni Rae, what do you think?’ And Sydni Rae said, ‘I’m gonna be running barrels here one of these days.’ Just so matter of fact,” Jones recalled. “Now that’s her goal.”
PHOTO COU RTES Y OF: RICC I JONE S
PHOTO COURTESY OF: ALISA MARROW
BEEWEAVER HONEY FARM:
A SWEET SPOT IN TEXAS WRITTEN BY: ALLISON G. HENLEY
PHOTO COURTESY OF: ALISA MARROW
Beekeeping, otherwise known as apiculture, began as a love story for the Weaver family and has become sweeter over the generations. It all started back in 1888, with the marriage of Florence and Zachariah Weaver. As a wedding gift, Florence’s brother gifted the newlyweds ten hives of bees. During this time period, honeybees were an essential part of the homestead of most farmers, including this couple in the community of Lynn Grove, Texas.
The hives flourished, and the couple passed on their beekeeping skills to their son, Roy Weaver Sr., who grew the apiaries and expanded the family’s beekeeping undertaking. In the 1920s, Roy studied queen-rearing in Colorado and began to commercially produce queens. During World War II, Roy’s youngest son, Binford, managed the bee operation at age 16, going on to become a worldwide leader in the industry. As the generational love for bees continued, Daniel, Binford’s oldest son, joined the operation in 1989 and began selecting for Varroa mite-tolerant bees. This selection process was imperative, and BeeWeaver became the first commercial apiary in the U.S. to offer a mite-tolerant and virus-resistant honeybee breed. To this day, Daniel Weaver and his wife, Laura, own and operate BeeWeaver Honey Farm in Lynn Grove, just outside of Navasota, Texas. As head beekeeper, Dan oversees hive health, colony count, queen production, bee production, and honey production. His specialty is bee breeding. Laura, “The Queen,” oversees customer relations, marketing, product development, and retail sales. The Weavers are continually seeking to improve the enterprise of beekeeping and honey production. One significant adjustment
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they have made is that they have been 100 percent treatment (chemical)-free since 2001. Frequently, chemicals are necessary to keep the Varroa mites at bay. However, due to the intentional and specific breeding practices used for the BeeWeaver honeybees, their bees are said to “thrive in the presence of Varroa infestation.” BeeWeaver offers queen bee sales, along with sales of nucs, which are complete colonies of honeybees. Additionally, some of the specific services that the BeeWeavers offer is indepth education around beekeeping, to include the details around writing and implementing a beekeeping plan to use for a property tax exemption in Texas. This is offered as group or personal lessons. The Weavers can also provide guidance around hive management as well as bee scaping, what their website describes as “a complete turnkey bee service for hives at your home.” Due to the extensive knowledge and expertise of the team of experts at the BeeWeaver Honey Farm, they offer a fee-based service called the Bee Help Desk, where customers can request information and educational assistance. Lastly, their website offers a personal and informative blog that encourages readers to engage with the concept of beekeeping and provides insight into the industry.
Laura Weaver explained the significant value of her industry: “In general, all farmers and ranchers are vital to our lives. Most people do not have the space or resources to grow and raise their own food. Many farmers and ranchers, in turn, depend on pollinators, one of which is honeybees. By providing bees to orchards, crops, hay fields, and more, bees are the foundation of most agricultural products. Second to pollination, honeybees produce a unique, beneficial sweetener: honey.”
BEEKEEPING SAFTEY
Honeybee colonies have a specific social order that includes a matriarch, the single queen bee that runs the entire hive. Queen bees are able to regulate the activities of the hive by emitting a chemical that guides the behavior of the other bees. Next in the social rankings are worker bees, which are all female and are most commonly the only bees that most people will see flying around outside the hive. These bees forage for food, build the honeycombs, protect the hive, clean, and beat their wings to circulate air. Falling at the bottom of the hierarchy are the drones, the male bees, who live in the hive in the spring and summer but are expelled in the winter when the hive goes into a more dormant survival mode. To the lay person, beekeeping might seem like a risky undertaking. When discussing this with Laura Weaver, she said there are precautions that beekeepers take to reduce the risk of a multitude of bee stings. “In order to limit stinging, we always light a smoker when working our bee colonies, use a hive tool to loosen and pry apart boxes and frames of a bee hive, and wear protective gear most importantly a hat and veil so our heads are covered,” she said.
Otherwise, Laura pointed out, the risks in beekeeping are similar to those farmers and ranchers incur. They include working long hours in the field in extreme weather conditions and operating heavy machinery. She stated that her staff has many years of experience and takes precautions for these risks, such as structuring their day so that the outdoor work is completed in the early mornings so shop work can be conducted during the hot afternoon hours.
In an effort to share their love of beekeeping with the community, BeeWeaver hosts three major events each year: Buzz Fest, INFUZZED, and Holidazze. Held the last Saturday in May, Buzz Fest is their biggest and most popular event. Springtime is a busy time for beekeepers, and the idea of Buzz Fest is to celebrate the end of the season with family, friends, and anyone interested in bees. This is a festival for folks to share about bees and have fun through bee centric experiences, live music, and food trucks. This event is held at the Honey Farm in Navasota.
EVENTS
Pollination and the production of honey are honeybees’ two distinct roles. Honeybees collect nectar to create honey and store as food. Worker bees transform the floral nectar that they gather into honey by adding enzymes to the nectar and reducing the moisture. During their gathering process, they also fertilize flowering plants. They do this throughout the growing season to pollinate plants, including a wide range of crops, like almonds, apples, avocados, cucumbers, melons, pears, and many more. Then, beekeepers bottle the excess honey they make, as it is more than the colony needs.
PHOTO COURTESY OF: ALISA MARROW
POLLINATION AND HONEY
PHOTO COURTESY OF: MITZY CAMP
INFUZZED is held the last Saturday in September and offers tastings of honey infused with garden-fresh herbs. Another fun addition to INFUZZED is experiencing art inspired by the honeybee. Holidazze is the Christmas Open House at the Honey Farm. Offering many honey treats to sample and new recipes to try, there are many cheerful twinkling lights and Christmas cheer. Their exclusive honey wine is available as well, and shoppers can shop specialty gift baskets and bee-themed holiday gifts. BeeWeaver Honey Farm is open to the public seven days a week. Their aim is to educate and entertain through hands-on experiences. Their staff loves bees and honey and looks forward to sharing their enthusiasm with others. The Bee Goods Mercantile offers hive tours, personal beekeeping lessons, honey tastings, honey wine, art, and more. The farm hours are Monday through Saturday, 9 a.m. to 4 p.m., and Sunday 11 a.m. to 4 p.m. PHOTO COURTESY OF: ALICIA VEGA
APRIL 2019 | 13
TEX RITTER: FROM SMALL TOWN TEXAS TO THE BIG SCREEN WRITTEN BY: ERIC SMITH PHOTO COURTESY OF: CAPITOL RECORDS, PUBLIC DOMAIN
•• CHILDHOOD •• The youngest of six, Woodward Maurice Ritter was born on January 12, 1905. With no name in mind, Woodward’s parents named him after his San Angelo doctor, who also happened to be the uncle of famous character actor Morgan Woodward. Ritter spent his early years in Panola County, in the far east end of Texas. The land that young Woodward lived on had been settled by his great-grandfather Benjamin Frank Ritter when the fledgling Texas was still a part of Mexico. Woodward grew up in an era of agriculture in Texas, but despite his family’s work in cotton, peanuts, and corn, Ritter was far more interested in politics and law. With little to do in Panola County, Tex would frequent courtrooms to hear cases, and an interest in law stayed with him for many years.
ONCE THE MOST POPULAR GENRE OF FILM AND TELEVISION, WESTERNS WERE INGRAINED IN THE PSYCHE OF AMERICA. There are many names and characters tied to the word ‘cowboy.’ Every person has their version in their mind, and most are some form of a fictional version from the 1940s and ‘50s. To earn the moniker “America’s Most Beloved Cowboy,” Tex Ritter had to be doing something right. During the era of Bob Wills, Gene Autry, and Roy Rogers, Tex Ritter carved out a unique name for himself, becoming a pioneer in the spreading of western-style music across America. Ritter was a bit of a Renaissance man: an actor that appeared in over 85 films; a musician responsible for 20 plus albums; and a dabbler in politics. He also paved the way for a Ritter family of actors (his son was John Ritter, and his grandsons are Jason and Tyler), not too bad for a farmer’s son from East Texas.
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The Ritter house was also filled with the sound of music, but Woodward was not known as the best singer in the family. His two older brothers would often complain to their mother Elizabeth that Woody’s singing was out of tune. At the age of 15, the family moved to Nederland, and Ritter became involved in drama, sports, and singing.
• • YO U N G A D U LT H O O D • • Ritter began to show interest in learning ‘western’ songs, which were an integral part of the history of both Texas and the West. Much like fellow Texan Bob Wills, Ritter let the western songs become a part of who he was and took the sound of the South with him where he went. In 1922, Ritter enrolled at the University of Texas to study pre-law, but music was starting to take center stage in his life. He sang in a campus quartet as well as a glee club. His interest in his studies waned as he became more involved in extracurricular activities, failing a required science course due to his glee club tours. Ritter actually received enough credits to graduate with his pre-law
"NEVER WORRY ABOUT REJECTION. EVERY DAY IS A NEW BEGINNING.” - TEX RITTER degree, but his failures in science and mathematics due to music prevented him from graduating. Music was not the only thing that really pulled him while in Austin; he also had an itch to take up acting. Despite not graduating from UT, he did pretty well for himself. Starting to come into his own, Ritter found work in a Broadway musical in New York City in 1928. After a brief time on the stage, he went back to college, but the Depression meant money was tight. Ritter soon found his way back to the Big Apple. Having spent years studying the songs of the West, and because he was such a different act than others in New York, he had the opportunity to perform such songs on the radio, although he received no monetary compensation for his work. He was soon performing in his western style at parties and on radio commercials. The first few months in New York City were not kind to Ritter, and his main source of income came from selling books he had brought from Texas to a second hand shop. Surrounded by Northerners, Ritter was known to friends and castmates as “Tex.” He had been known as Woody professionally, but after joining a production of Green Grow the Lilacs (reworked by Rodgers and Hammerstein later as Oklahoma!), his billing switched to Tex Ritter, which stuck. Green Grow the Lilacs proved to be a turning point in Ritter’s career as he was featured in four of the songs in the production, and its 64-show run on Broadway made him somewhat of a star. The odd thing about the show itself is that once Rodgers and Hammerstein took over, it all but disappeared from the greater American conscience.
•• N O W FA M O U S • • In 1932, Ritter became the featured singer at the Madison Square Garden rodeo, although picturing a rodeo there in today’s setting is quite humorous! Ritter’s time in New York was mainly split between both his Broadway acting and radio work. He began to appear on famous radio shows such as Gang Busters and went on to host his own program, Tex Ritter’s Campfire. One of the most famous roles he took was lead actor on The Lone Ranger, one of the first westerns to appear on New York radio. Tex was truly bringing the flair of the West to the East Coast, and it was proving to be a success. In 1933, Ritter began to record with the American Record Company, now Columbia Records and released his first single, Goodbye Ole Paint. He moved to Decca in 1935 and instead of just covering western songs, began crafting his own work. At this time, full records did not exist, and instead, musicians would release singular songs. Ritter proved to be rather prolific with Decca and released 29 songs between 1935 and 1939. To help keep up appearances, his backing band was called The Texans. Ritter knew how best to engage the audience, and that included maintaining a strong tie to his Texas roots.
Ritter’s fame began to spread beyond the East Coast, and Hollywood began to call. Ritter started his Hollywood career in the film Song of the Gringo in 1936, which brought his acting and singing to a wider audience. Tex was the star of the film, and sticking to what worked best for him, he played a Texas Ranger. The billing poster referred to Ritter as the “Great New Western Singing Star,” a sign of what was to come. Over his Hollywood career, Ritter appeared in over 85 films. The 1930s were the decade for ‘B’ movie westerns, and Tex Ritter contributed mightily. His entire Hollywood career essentially occurred between 1936 and 1945. American audience’s film tastes changed after World War II, and filmmakers like John Ford elevated the western to a new level. To Ritter’s credit though, as his movie career waned, his musical work began to soar once again. He became the first country singer signed to Capitol Records, and his biggest hit, You Two-Timed Me One Time Too Often, landed in 1945.
• • L AT E R Y E A R S •• In the 1950s and ‘60s, Ritter became a staple on various television programs. The love of the western had not faded, and he was able to maintain the career he had built in Hollywood on the small screen. He was possibly best known as the host of Town Hall Party between the years of 1953 and 1960. Ritter also recorded the theme to the popular television show High Noon. His music has lived on in various films and shows, as recently as 2015. Ritter never really retired from music. He continued to record throughout the 1960s. While he appeared in less television and film, his music continued to chart. In 1963, Ritter became president of the Country Music Association and in 1965 joined the Grand Ole Opry. In 1970, Ritter surprisingly campaigned for a Senate seat in Tennessee, but his run was ultimately unsuccessful. Tex suffered a heart attack on January 2, 1973 and passed away at the age of 67. His family, however, continued in the field of acting, bringing the spirit of their father and grandfather into their work. Ritter was the type of performer rarely seen today, a trailblazer in both film and music. He never left his Texas roots too far behind, and in his film career, he very often played characters based in the Lone Star State. To be able to accomplish so much speaks volumes about his drive and self-belief. His son John famously said, “Dad gave me two pieces of advice. One was, ‘No matter how good you think you are; there are people better than you.’ But he was an optimist too; his other advice: ‘Never worry about rejection. Every day is a new beginning.’”
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The
Buffalo Soldiers A T R A D I T I O N O F VA L O R WRITTEN BY: ERIN FERRIS
PHOTOS COURTESY OF: THE BUFFALO SOLDIERS NATIONAL MUSEUM
M
ore than 50 years ago, Prairie View A&M University student Paul J. Matthews discovered a brief paragraph about the Buffalo Soldiers in his history textbook. While intrigued by the subject matter, he could not help but wonder why this textbook contained just that one paragraph, and he set out to learn more about the Buffalo Soldiers’ contributions to American history. What began as an interest grew into a passion, and in 2001, after decades of collecting Buffalo Soldiers artifacts and memorabilia, now Captain Paul J. Matthews, a Vietnam veteran, founded the Buffalo Soldiers National Museum to honor African American soldiers and preserve their legacy as members of the United States Military. African Americans have fought valiantly for the United States for hundreds of years, making substantial (but often poorly documented) contributions and sacrifices during the Revolutionary War, the War of 1812, and the Civil War. During the Civil War alone, more than 180,000 African American soldiers served in the Army, 30,000 served in the Navy, and 200,000 provided support services. When the fighting finally ceased, more than 33,000 had sacrificed their lives, and 23 were awarded our nation’s highest military honor. Despite extensive service during wartime, it was not until 1866, when Congress adopted legislation to create six exclusively African American Army units, that African Americans served in the military during peacetime. The 9th and 10th Cavalry and the 38th, 39th, 40th, and 41st Infantry regiments were made up of former slaves and free men, including many veterans of the Civil War. Many historians believe the nickname Buffalo Soldiers originated around 1866 or 1867, courtesy of the Cheyenne Native American tribes who fought during the Indian Wars. Originally bestowed upon the 10th Cavalry Regiment in honor of its fierce intensity, exceptional combat skills, and
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unrivaled bravery on the battlefield, the moniker eventually came to represent not just the 10th Cavalry, but all African American soldiers. Though the United States Armed Forces has since fully integrated, the courageous and patriotic contributions of the Buffalo Soldiers remains an important thread in the tapestry of this nation’s military history. The title was, and continues to be, worn with pride. The Buffalo Soldiers National Museum opened its doors in January 2001 and welcomed more than 20,000 visitors, most from the greater Houston area, during that first year. As word spread, donations from individuals and the families of those who served brought an even more substantial collection. “Memorabilia and artifacts began arriving from all over the world,” explained Desmond Bertrand-Pitts, the museum’s Executive Director. “Photos and literature, weapons and uniforms, little treasures children and grandchildren would find when cleaning out their grandparents’ attics.” Bertrand-Pitts shared how the museum took shape not from word of mouth, but from first-hand experience. As Captain Matthews’s grandson, Bertrand-Pitts watched his grandfather’s collection grow, listened as family members discussed how to best share these valuables with the community, and became involved as the museum came to fruition.
C A P T. P A U L J . M A T T H E W S
Founder, Buffalo Soldiers National Museum
Upon arrival at the Buffalo Soldiers National Museum, visitors are invited to view a brief welcome and introductory video before beginning a tour of the many intriguing and engaging exhibits. Because the museum also serves as the Center for African American Military History, these exhibits focus on the Buffalo Soldiers but also on the broader African American military experience. The Civil War, the Vietnam War, World War I, and World War II (as well as the United States’s quest to conquer space) are all represented, and each exhibit details what life was like for soldiers during the time period, highlights the contributions of distinguished soldiers, and showcases photographs, maps, medals, patches, communication devices, and uniforms associated with each conflict. On display in the Artillery exhibit are numerous weapons and associated ammunition used by soldiers in battle, and the interactive Tech Wall exhibit features an assortment of artifacts and tools, each of which offers a glimpse into the development of technology and its impact on humanity the past 250 years. Individuals and small groups are welcome to meander through the gallery space at their own pace, while a volunteer docent usually leads larger groups. The Buffalo Soldiers National Museum Reenactor Program invites visitors to truly immerse themselves in the Buffalo Soldiers’s experience. Partnerships with talented local actors APRIL 2019 | 17
allow the museum to present a variety of different shows, including The Life of a Buffalo Soldier and The Resurrection of Harriet Tubman, that tell deeply emotional and powerful stories about historically impactful African Americans. While the museum usually hosts between five and ten reenactments each week, the schedule varies; individuals and groups should contact the museum to find out more about how to view a reenactment. In an effort to share the biography of the Buffalo Soldiers on an even grander scale, the Buffalo Soldiers National Museum reaches beyond its walls and out into the surrounding communities. In years past, the museum has hosted an Outdoor Exploration program, which invites African American youth ages 10 to 17 to experience (most for the first time) camping, hiking, fishing, and equestrian training, and visit historically relevant military bases and encampments. This program received support from the Texas Parks and Wildlife Department, and while it was not held this year, the museum hopes to again provide in the near future educationally and socially beneficial adventures. Additionally, the museum collaborates with schools, churches, community organizations, and city groups to offer offsite presentations, workshops, and abbreviated museum tours, and museum volunteers and affiliated veterans provide color guard services and participate in parades and city celebrations. As Black History Month, February is particularly busy both inside the museum and in regard to community outreach. On February 22, the museum hosted its annual Night at the Museum gala to celebrate Black History Month and raise funds for its educational outreach programs. Those interested in learning more about and/or attending next year’s event should contact the museum. After President George H. W. Bush in 1992 declared July 28 National Buffalo Soldier Day, July also became a meaningful month for the museum. Last summer and in observation of this 18 | APRIL 2019
commemorative day, the museum hosted its first annual Military Inspired Art (MIA) Symposium. The day-long event included lectures, an art show, and a panel discussion centered around the connection between military service and artistic expression and creation. “Speakers shared how military experience translates into and influences art,” recounted Bertrand-Pitts. “We heard stories of war and had intriguing discussions about coming back home and treatment after serving. It was more than just a military art show; it was a healing experience.” After such a successful first event, the museum plans to host its second MIA Symposium in July 2019. In 2008, the Buffalo Soldiers National Museum acquired the historic Houston Light Guard Armory, and in 2012 the museum relocated to the nearly 100-year-old building, where it continues to operate today. Now a member of the famous Houston Museum District and the Midtown Cultural Arts District, the museum’s attendance remains as high as during its first year of existence. The demographic, however, has changed; visitors now come not just from Houston and the surrounding communities but from across Texas, the United States, and countries beyond. Captain Matthews also remains involved, performing curatorial work on the artifacts and memorabilia still in storage and that continue to be donated to the museum. More than 150 years ago the Buffalo Soldiers encouraged, strengthened, and sustained pride and patriotism among members of the United States Armed Forces. Today, Captain Matthews’s Buffalo Soldiers National Museum accomplishes the same extraordinary feat among all those who walk through the museum’s doors. The Buffalo Soldiers’ tradition of valor carries on. For information on visiting the Buffalo Soldiers National Museum, visit www.buffalosoldiermuseum.com.
PHOTO COURTESY OF: NICK SIMONITE
Hotel Havana
Texas Time Traveling at
WRITTEN BY: KIMBERLY A. SUTA
Travel back in time and take a respite at the stunning Hotel Havana in San Antonio, a historic boutique hotel located along the famed downtown Riverwalk. Although you can still enjoy modern day amenities such as Wi-Fi and cable, the Havana is all about embracing, perhaps, a more elegant, slow, and sensual era.
"I THINK IT’S VERY UNIQUE TO THE CITY,”
explained General Manager Joey Boatright. "It seems like time kind of stopped in Cuba when the embargo happened, and that’s what we’ve captured. You might see a really nice light fixture that doesn’t have a light shield on it, and that’s done on purpose. It’s that feel of being frozen in time when things were well-made and classic.” The hotel was built in 1914, although was not originally a hotel. The owner, who also owned a produce company, had it built to house his customers when visiting from out of town. “To my knowledge, it didn’t become a hotel until the '90s,” Boatright said. The current owners, Bunkhouse, also own and operate several other popular boutique hotels, including El Cosmico in Marfa and Hotel San Jose and Hotel Saint Cecilia in Austin. The brand is known for their curated guest experiences and aesthetic vision that translate into something far more than just a hotel stay. The brand itself is so revered that fans collect the property-specific kimonos available at each location.
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PHOTOS COURTESY OF: NICK SIMONITE
Hotel Havana is breathtaking, from the beautiful dark wood and antique furniture to the speakeasy bar in the basement and the gorgeous glass conservatory that serves as the restaurant, known as Ocho. “In fact, the restaurant was recently named one of the most beautiful glass restaurants in the whole world, by Architectural Digest,” Boatright said. The architecture was inspired by the Mediterranean Revival architecture at that time, which was popular in Cuba as well as South and Central America. The floors and brick are all original, although according to Boatright, the building suffered a fire many years ago. At one point, it also served as a bed and breakfast before it became a hotel. The atrium was added later and was called the Cool Café when it opened. “I think they served Mediterranean food,” Boatright said. The floor-to-ceiling glass wall along the river is made of garage doors that can be opened in the cooler months so guests can enjoy dining al fresco. It is because of its classic beauty and dedication to preserving its historical elements that Havana is a popular destination for travelers and locals. As it is situated next to the Tobin Center for the Performing Arts, a premiere venue for concerts and events, the hotel and restaurant can be packed throughout the week as well as weekends. Currently, the hotel offers 27 rooms, including a few luxury
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suites that are surprisingly affordable. The finest of these rooms is the Penthouse. According to Boatright, the Grand Suite showcases the “coolest” piece of furniture in the hotel: a short, elaborate table covered in gold leaf. No two rooms are alike; the furniture, because it is original, is unique to each room. “The San Antonio team goes to great lengths to find the right style, right look, that again, represents that time when the embargo hit Cuba,” he said. It is a gamble whether you will get a standing shower or a bathtub. The rooms also feature Smeg USA refrigerators, which are vintage-looking ice boxes like your grandmother might have used. “Something else that’s cool about our rooms is we use real keys,” Boatright said. “People comment on it because you don’t see that very often.” The keys are on a custom Hotel Havana key chain that can be purchased in the hotel’s retail area, along with the kimonos and other high-quality goods, such as Bexar Goods Co.’s wallets. The focus of the hotel is on “local curation,” which carries over into the customer service of the hotel. When you arrive, you might be treated with something special, like a refreshing Topo Chico. “We try to keep it fresh and exciting,” Boatright said. The vibe is distinctly laid-back, yet professional.
Ocho
Ocho is certainly one of the primary reasons to stay at Hotel Havana, or at the very least stop by for dinner or happy hour. This chef-driven restaurant is run by Executive Chef Edward Villarreal, a 20-year veteran chef in San Antonio. The restaurant offers a pan-Latin menu of scratch-made delights and a beer and spirits menu that focuses on local flavors, featuring some of San Antonio’s premiere libations. “Tourists who visit want to taste the flavors of the city, and we offer that through our food and beverage program,” Boatright said. PHOTO COURTESY OF: NICK SIMONITE
“I would describe our menu as very San Antonio Latin with touches of authentic Cuban flavors, like our Tostones and Cubano,” said Chef Villarreal, who is also the host of an online culinary show called Homegrown Chef, which highlights the San Antonio and Texas culinary scene. Villarreal’s Cubano is easily one of the tastiest in the city: the braised pork, achiote, sliced pickle, swiss cheese, and harissa aioli are served on a bolillo and toasted to perfection. “I like to call it the Mexican version of a French loaf,” Villarreal said, referring to the bolillo. Although the menu may skew more traditional, with other favorites such as the handmade empanadas and pan-fried trout, the special menu items and dinners during events offer a chance to see the chef shine. He has a gift for blending traditional Latin flavors with other European ingredients and techniques to invent completely unexpected but utterly delightful dishes, such as the Restaurant Week dish of Braised Korean Short Ribs with Texas Kimchi and Gamja Potatoes.
Havana Bar
To access this underground bar, guests can take the elevator inside the hotel or walk down from the breezeway that leads to the restaurant. Between its underground location and candle-lit atmosphere, the Havana bar may just be the most romantic bar in town.
The menu is semi-seasonal and changes throughout the year, although guests are likely to always find the stars. Villarreal also works hard to incorporate dishes that will appeal to everyone, whether they are on a vegan, meat-eating, or keto diet.
It is a famous hot spot for locals, especially for a first date or secret rendezvous. In fact, it has been voted the “Best Hotel Bar” by a popular local paper. Although the skilled mixologists can whip up just about anything you like, the cocktail menu is focused on Cuban and Latin specialties, such as the Havana Margarita, Mojito, Old Cuban, and Tequila Julep.
“I like to work with local seasonal ingredients as much as possible,” Villareal said. “It’s an exciting time to be in San Antonio. I love showcasing our flavors here at Ocho and on Homegrown Chef. It makes you want to get out there and explore. We’ve got a lot of cool things going on in this city, from small mom-andpop restaurants to culinary programs at the high schools. I like focusing on the younger generations because the things that we do as chefs, it’s an art, and we need to find the ones that want to continue to help it grow.”
SY PHOTO COURTE
OF: KIMBERLY A.
SUTA
Typically, this quiet, small bar is the perfect nighttime destination for an intimate chat accompanied by impeccable drinks and some small bites to nosh on. Every Thursday, however, the energy gets amped for “Havana Hi-Fi,” when the DJ breaks out the cool records to accompany the chilled drinks. As far as the hotel itself, “I just love the old world feel about the place… walking around and feeling the wood creak underneath you. It’s like stepping into a time machine; it almost transports you. It’s just so beautiful,” Villarreal said. Science fiction aside, Hotel Havana might just be the next best thing to a time machine that we have in Texas.
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LEGACIES OF TEXAS
LADY GRACE and the Whataburger Legend WRITTEN BY: REBECCA CANFIELD | PHOTOS COURTESY OF: WHATABURGER
Some people are legendary because of what they have done, but others and perhaps the most important ones, are legendary because of who they are. Grace Dobson, also known as Lady Grace, is the famous face behind the Whataburger empire. While her husband, Harmon Dobson, was the one who launched the first Whataburger, it was Lady Grace who clung tightly to her husband's legacy through terrible trials and tragedies. When everyone told Grace to just let go, the love of her husband and the desire to honor a promise propelled her forward into uncharted territory as she fought to keep the Whataburger legacy alive. Today, Whataburger is a billion-dollar industry, all because of the efforts of Whataburger's saving Grace.
WHAT-A-JOURNEY! Born in 1913 in Wayne, Oklahoma, Harmon Dobson was raised in the rural farming community of Cushman, Arkansas. Growing up during the onset of the Great Depression, the Dobson family had few resources, but plenty of food at a time when food meant everything. Harmon's parents, Hugh and Ethel, raised cattle and fed the family fresh beef, milk, and home-grown vegetables. Perhaps the Depression stuck with young Harmon because food was important to him long after tough economic times had ended. Harmon Dobson was sixteen years old on Black Friday, but this first Black Friday was no shopping extravaganza: it marked the most devastating stock market crash in United States history. This event coincided with the mass unemployment and hysteria that lasted throughout the following decade. What disappointed Harmon most about this era was the news
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that although he was accepted to the University of Missouri to study journalism, he would never graduate. Shortly after arriving on campus, Harmon was called home to help with a family crisis. Once it was averted, Harmon began searching for a new path to success. He took jobs at the county fair and as an apprentice iron worker. Following that, he worked at the New York Shipbuilding Company, which, at the time, was the world's largest boat-builder for the U.S. Navy. During this time he traveled to North Africa where he helped build a U.S. Navy base and worked on airplane hangars, radio towers, tanks, and whatever else the Navy needed. Later, he went to Egypt and worked on the Suez Canal. Following that, the adventurous Dobson traveled to Bahrain in the Persian Gulf to help build a refinery. However, everything changed when Dobson was put in charge of the refinery's mess hall, and it was here that his education in large-scale food service began.
back in Batesville for huge profits. In a short time, Dobson had an impressive business. By the end of 1936, he had a net worth of $35,000. Following his success, Dobson began dabbling in oil and purchased a small well in Mountain Home, Arkansas. This venture led him to his destiny in the Lone Star State.
“Harmon was a stickler for cleanliness and very detailoriented,” his sister LenaRae explained to biographer Greg Woolridge. “He was not afraid to tell people if they did not meet his standards.” However, after only four months, Dobson grew restless and returned to the U.S. By August of that year, he returned home. The war was over, and his adventure had ended. At first, Harmon was content to help his parents on the farm, but his wanderlust eventually returned, calling him elsewhere.
GREAT GAINS Although he missed college, Harmon was determined to make his way in the world. An opportunity arose when Harmon discovered a niche in the auto industry. Because of World War II, auto manufacturing plants had been repurposed to produce wartime products. Since post-war production had not yet returned, the U.S. had a great need for autos, particularly in rural areas. Dobson filled that need by buying used autos from urban areas like Detroit, Chicago, and Washington, D.C., and selling them
After hearing from a friend in Houston that Texas was teeming with both cars and oil, Dobson, whose business ventures now had him traveling halfway across the U.S., purchased a private plane and learned to fly it. He flew to Texas to scout out the oil and auto possibilities in places like Witchita Falls, Dallas, and Houston. However, before he found his landing place, he took a detour to Africa where he partnered with friend Jimmy Angel, who insisted that there was a lucrative diamond business there. Angel was a bit more adventurous than Dobson, though both crashed several times in Africa while mining for diamonds. Angel crashed fifteen times before meeting his demise, but it only took Dobson four wrecks to wake up and realize the diamond business might prove fatal. By 1949, Dobson was done with diamonds and began searching for a safe place to land. After experiencing numerous losses that caused him to lose over $5,000, Dobson returned to the U.S. Dobson began by doing dozens of quick auto deals before returning to Texas to scout for oil. However, the oil business would prove to be about as profitable for Dobson as the diamond business. Looking for a more secure venture, Dobson met and partnered with Paul Burton. He purchased a frozen custard stand called Dairy King in Big Spring, Texas, and ran it for a few weeks to learn the business. However, Dobson was already looking to move on to bigger ventures. He felt like the burgers at Dairy King were too small and wanted to build a really big burger, calling it the Whataburger. APRIL 2019 | 23
A BIGGER BETTER BURGER Dobson and Burton scouted out several locations for their big burger venture before settling on Corpus Christi. On August 8, 1950, the first Whataburger opened at 2609 Ayers Street. Before the Whataburger, the typical burger was a White Castle slider, a two-ounce beef patty on a 2½-inch bun. The larger burgers that could be found back in the 1950s were served on 4-inch buns. The Whataburger, however, was a whopping quarter pound of fresh grilled beef loaded with fresh vegetables and served on a 5-inch bun, and in 1950 there was nothing like it. Always thinking bigger, the moment Whataburger began, Dobson and Burton were already seeking a possible second location in Houston. By the end of 1950, Dobson had quit both the oil and auto industries and made Whataburger his sole venture. By 1951, Dobson was an official Texan. However, early on Burton and Dobson found that their differing business philosophies were undeniable. Whataburger was a burgeoning business, but profits were minimal. Dobson wanted to increase the price of a burger from 25 to 30 cents. Burton wanted to cut back on the product, convinced that customers would not pay that much. Unwilling to compromise, Dobson offered Burton the keys to his yellow Plymouth convertible and franchise rights to all of San Antonio in exchange for the business. The price of burgers was raised to 30 cents, and to Burton's chagrin, customers did not mind. In 1953 , Joe Andrews received the first Whataburger franchise, and business was booming. However, Dobson found success to be lonely.
PHOTO COURTESY OF: REBECCA CANFIELD
A GRACEFUL ENTRANCE AND A SAD DEPARTURE Dobson was a notorious bachelor, but he had always liked a beautiful young widow he met at the C.I.T. Credit Corporation in Batesville during his auto dealing years. Grace Williamson and her 5-year-old son, Tom, rented a home owned by Dobson's brother Coy. Unfortunately, Coy was protective of Grace and had warned her about dating his unsettled, gallivanting brother. In February 1955, Coy passed away, and Dobson and Grace turned to each other for comfort. A few weeks after the funeral, Grace visited Dobson in Corpus Christi, and they had their first date at Whataburger. By March 5, the couple was married. In 1956 and 1957, respectively, they had a daughter named Mary Lynne and a son named Hugh Carlton. Their family complete, the Dobsons embarked on the happy, golden age of Whataburger. By the mid-‘60s, there were over 40 stores in fifteen Texas cities and four states. Whataburger was becoming what Dobson always knew it could, and his family was happy and successful. The prosperity lasted until 1967 when Dobson and his friend Gene Crane were killed in a plane crash in La Porte, where they had stopped to refuel. Shocked and saddened, the Whataburger family gathered around Lady Grace to comfort her and her three children in the wake of the tragedy. Everyone expected Grace, now twice widowed, to crumble, and they encouraged her to sell Whataburger. Unflinching, she steadfastly refused. She was infuriated that people were telling her to sell off her husband's dream and just enjoy the money. “That's what made me mad, made me want to fight,” Grace told biographers.
WHAT-A-WINNER
The pragmatic Lady Grace rolled up her sleeves and got to work, teaching her children the family business along the way. Proving everyone wrong, Grace lived her entire life in the same house that her husband bought her. She lived simply and seldom spent the Whataburger money, aside from the many charities to which she contributed.
A BENEVOLENT BEQUEST From the very start, Lady Grace saw to it that Whataburger gave back to the community. After all, kindness, compassion, and quality were principles Harmon and Grace worked to instill in their employees. To this day, giving is a huge part of the Whataburger dynasty. In 2001, the Whataburger Family Foundation officially began, though the charitable efforts had been ongoing since day one. In 2017 alone, Whataburger partnered with over 600 charities across its ten-state service area, donating over $5 million. Charities like cancer research, children's education, child abuse prevention, and hunger are still dear to the company's heart. During Hurricane Harvey, Whataburger rallied around the Corpus Christi community and quickly began rebuilding and fundraising efforts. They have also hosted “Wowâ€? fund-raising events where they combine fun community activities with charitable giving. They have jalapeĂąo eating contests, giveaways, and appearances from the company mascot, Whataguy. In addition to a legacy of giving, Lady Grace made sure to instill her children with hard work and Whataburger values. In the early years, Grace's oldest son, Tom, enjoyed helping Harmon make the root beer at Whataburger. The children grew up working in the restaurants and are still a part of what makes Whataburger great today. Tom officially took over Whataburger in 1993 and is still company chairman today. Mary Lynne and Hugh are both members of the board of directors. All three work hard to ensure that Whataburger never strays from their father's original concept, which was to serve hungry people great food in a clean and friendly environment. Even the grandchildren work at Whataburger and attend company meetings.
Today Whataburger has over 800 stores in ten states serving up Harmon Dobson's original Whataburger. However, over the years, Whataburger has become a legend in its own right. In fact, people love representing Whataburger so much, they rush out to get the latest Whataburger swag: from Whataburger sunglasses to Whataburger sneakers, t-shirts, sweaters, and hats. There is even a Whataburger race car and a Whataburger field in Corpus Christi that hosts a minor league baseball team. One year, 24 weddings were held at a Dallas Whataburger. Today, Whataburger is a big part of Texas culture, and families all over the Lone Star State can say thank you to Harmon Dobson for helping them to celebrate some of the best moments of their lives.
CLEANING AND ORGANIZING YO U R R E F R I G E R ATO R
– Inside Out WRITTEN BY & PHOTOS COURTESY OF: MICHELLE LYNNE
Now that the spring cleaning season is upon us, spruce up your home starting with the appliance that gets the most use.
CLEANING
The Interior
G AT H E R T H E C L E A N I N G P RO D U C T S YO U W I L L N E E D : CLEAN SPONGE DISH SOAP L I N T- F R E E D I S H TO W E L S (FLOUR-SACK STYLE IS RECOMMENDED)
MICROFIBER TOWEL PA P E R TOW E L S CO U N T E R S PAC E SINK OR TUB TRASH CAN T H I N WAS H C LOT H WHITE VINEGAR ( I N A S P R AY B OT T L E )
OLIVE OIL
Keep in mind that you will want the most natural products available. Bleach or other harsh chemicals or disinfectants are not recommended. Once you have organized your cleaning products, it is time to roll up your sleeves and get to work. This entire project should take less than an hour, depending on the state of your refrigerator. Begin by removing all the food; this makes the process of cleaning faster and easier. Consolidate like foods on your countertop. For example, all salad dressings should be kept together, all condiments together, cheeses together, and so forth. Remove shelves and drawers and place them into a sink or tub full of warm, soapy water. While the shelves and drawers are soaking, wipe interior surfaces with soap and warm water. (If you want to go 100 percent natural, mix 2 tablespoons of baking soda into one quart hot water and use in place of soap). After the overall wipe down, rinse surfaces with clean water. Finally, take the time to towel dry with a soft cloth. For stubborn stains on interior walls (or even on shelves or drawers), make a paste with baking soda and water. Apply this paste to the stain and leave it for up to an hour before wiping away. For door seals, use your index finger and a thin washcloth to wipe the seals thoroughly with warm, soapy water. Remember to rinse and dry the seal. To keep it in the best condition, lubricate seals with weather stripping or petroleum jelly every time you give your refrigerator a deep clean. While we are on the topic of the door seals, take the time to do the dollar bill test. It is as simple as it sounds: place a bill between the seals and the door, then close the door. If the bill falls out, it is time to have the seal replaced. Repeat all steps for the freezer.
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ORGANIZING
CLEANING
Now that your refrigerator’s interior is sparkling let us get that food back inside! Of course, after all of that work, you do not want to just put your food back in the way it came out. Wipe down the jars and bottles, then group them in the refrigerator by use. Always put the labels facing forward so you can find what you are looking for faster.
Start by wiping down the front and sides of the appliance with a damp sponge. If you have a stainless steel refrigerator, a simple combination of white vinegar and olive oil is a great cleaning solution. Pour some white vinegar in a clean spray bottle and lightly spray the exterior of the stainless steel. Wipe the surface with a clean microfiber cloth. Then dip the cloth in olive oil and proceed to move it along the grain. You will see a beautiful shine begin to develop without streaks or marks.
The Interior
Believe it or not, there is a science to organizing your food within your appliance. Here are the basics: • Store fruits and vegetables in separate, designated drawers. • Keep your meats, poultry, and fish on the lowest level shelves. This will minimize any cross contamination if you experience any leaks or drips of these items. • It is not suggested to keep your milk in the door, but rather in the back (corner) of the space for the best regulation of temperature. When the door opens, whether searching for milk or not, the temperature of the milk adjusts.
The Exterior
Make sure to remove any moisture from the drip pan under the fridge. It might be full of water or just have a few drops. Either way, wipe it with paper towels, then pull it out and wash it with warm, soapy water. If the drip pan is not removable, wrap a damp dishtowel around the end of a broom handle, secure it with rubber bands, and use it to “clean” the pan. Coils should be vacuumed at least once a year. Coils might be on the top or bottom of the fridge, depending on the style. If the coils are dirty, the fridge works extra hard, and it could lead to burn out.
• Keep eggs near your milk for the same (temperature regulation) reasons. • Store sauces, condiments, jams, and jellies in the door for easy access. • Cheese and lunch meat can be stored together, similar to a delicatessen. Make sure any open packaging is resealed tightly. • Group leftovers together and store in clear containers for easy identification of the contents. Out of sight often means out of mind, and that is an easy way to lose a perfectly good meal! • Finally, do not overfill your refrigerator. Having a packed interior lessens the circulation of air, and your food will spoil faster. If you have a handful of smaller items that you regularly use, such as jarred garlic, put them on a lazy Susan inside the fridge. You may rearrange the shelves when you put them back in. Place the shelves to suit your preferences, whether it is moving a shelf up or down to make room for tall containers on the top or bottom, etcetera. Now that your interior is clean and organized move on to the outside of your appliance.
FINALLY, SOME SIMPLE DETAILS TO KEEP IN MIND: • Examine your food items once a week, just before you do your weekly meal planning and shopping. Check the expiration on products and condiments and plan to use or throw away. You will save money by avoiding duplicates and will also avoid “science projects” growing inside! • Check the temperature regularly. The ideal temperature is 40 degrees Fahrenheit. Any warmer and you risk the growth of harmful bacteria; any colder and your food may start to show signs of freezing. • Wipe spills immediately after they occur. • And, of course, keep a fresh box of baking soda on hand to replace each month.
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Pierced metal and blown glass pendant light fixtures dominate the informal dining room. The low back chairs offer ample seating without obstructing the views between each room.
I N TERIO R DESIGNER: C IN DY AP L AN AL P -YAT E S | CH A I R M A D E S I G N G R O UP, L LC
WRITTEN BY: MEGAN ANN OSWALD PHOTOS COURTESY OF: MICHAEL ALAN KASKEL
Originally bought as a second residence, homeowners Nate and Amanda Peterson decided the family-centered community in the Bluejack National Golf Course was where they wanted to call home permanently. Designed as a Southern Living Showcase floor plan, Nate and Amanda were able to come into the building project, and with the help of designer Cindy AplanalpYates of Chairma Design Group, LLC, they made a few modifications to help the home fit their family’s energetic lifestyle. Bright and open rooms dominate the layout of the home. Mostly consisting of casual spaces, the atmosphere is relaxed and easy going, a perfect combination for social gatherings and everyday living. A bright kitchen and spacious living room are at the center of the home, with an informal dining room in between. White shiplap walls reflect the natural light and provide a background for pops of color. In the living room are two matching blue sofas and coffee tables; always ready to entertain guests, the space is squared off by two beautiful wingback chairs. The colorful pillows in the living room help set the inviting atmosphere.
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A bright color palette draws visitors into the kitchen, where a large window overlooks the yard. Flanked by wall sconces, the cabinetry was moved away from the edges of the window to create a focal point for the kitchen.
Because of their large family and welcoming nature, the Petersons worked with Designer Cindy Aplanalp-Yates and decided to forgo a formal dining room and frame an informal space where the kitchen and living areas could blend together. A sleek wooden table and low-profile chairs and benches allow the view to continue from the living room into the kitchen, while two armchairs stand at both ends. The mix of wooden benches and cushioned chairs complements the casual feeling of the room and adds subtle color and texture to the dining area. A custom designed piece, the light fixture above the table spoke to the homeowners because of their family’s electrician trade. The pendulum-style fixture is composed of pierced metal and hand-blown globes suspended on slender wires that seem to fade into the background. 30 | APRIL 2019
The kitchen is where one of the modifications to the work layout can be seen, although it is not immediately noticeable. Amanda wanted to be able to look into their yard and see her children from the kitchen, so they decided to move the sink and put it underneath the window, providing the view outside. Pops of color in the kitchen are found in the soft yellow island with eat-in bar and are complemented by the yellow window treatments. The blonde wood ceiling brings in a feeling of warmth and contributes to the yellow tones. Located adjacent to the kitchen are the butler’s pantry and the wine room. Designer Cindy Aplanalp-Yates classified the pantry as a super pantry, or, more specifically, “A place you can make
a mess in and not have to show the guests!� Complete with a full-size wall oven, dishwasher, and refrigerator, the pantry is lined with a vinyl grass wallpaper that can easily be cleaned and requires little maintenance, while still protecting the walls from everyday wear. The wine room was another floor plan modification suggested by homeowner Amanda. She decided to forgo a powder bath and instead chose to install the wine room, adding elongated windows into the front hallway to stave off closed-in feelings. Because it is an interior room, AplanalpYates and Amanda chose a natural bark tile for the wall covering to bring in some of the outdoor elements that are present throughout the rest of the house.
Temperature controlled and one-of-a-kind, the wine room brings nature inside with natural bark wall tiles and wood accents. Originally a powder room, the homeowners thought the wine room worked better located off of the kitchen and conversation room.
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Because they chose to have an informal dining room, the formal space in the front of the house was left open and converted into the conversation room. With deep navy wallpaper all around, the family and guests can comfortably gather around the large wood coffee table and have drinks without distractions from the rest of the house. Nate and Amanda did not want the formal dining and did not really think they would use the room often, but it has become a place where it feels right to gather every day. The master suite is a collection of vibrant blues and creams that creates a cohesive look for both spaces. An inviting and relaxing room, the bedroom is a combination of beauty and function that speaks to the homeowners’ tastes and complete design style they were looking for when working with Aplanalp-Yates. “Everything was thought of, the ease and purpose of the room. And capping it all off are the perfect window treatments,” Aplanalp-Yates said. One of the most overlooked areas in a home, Aplanalp-Yates believes the window treatments are exactly what pulls a room together. Complementing the colors found in the bedroom, the cabinetry in the bathroom stands out against the grey and cream tiling on the floor and shower stall. Part of their splurge, the accent tiling on the shower walls breaks up the large wall expanse, creating a landing area for the eye when viewing the room as a whole.
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The porch is ideal for enjoying a cool breeze and a morning cup of coffee. Raised garden beds are sprinkled between the main house and the casita.
An extension of the home, the porches are a second living and dining area and can be enjoyed year-round with the help of either fixed or retractable screens. One of Aplanalp-Yates’s favorite parts of working with the Petersons was the ability to work late into the night and have all the doors open without letting in bugs. “It was one of my favorite projects to work on and be able to enjoy those porches in the evenings,” Aplanalp-Yates said. One major addition to the design plan was the expansion of the casita at the back of the house. It grew from a single-story mother-in-law suite to a two-story guest house complete with a kitchenette and laundry. Because of their secluded location, family and friends can easily stay the weekend without wondering where to spend the night. Along with the casita, the boys’ bunk room offers plenty of places to crash. “They wanted their kids’ friends to have a place to stay all weekend while visiting the home without having to go back early because of a lack of space,” AplanalpYates said. “It’s a complete home to live the fullest life. Classic and lasting, the home combines beauty, ease, and purpose for the family,” Aplanalp-Yates said. 34 | APRIL 2019
U N I Q U E
F O R E V E R Y O C C A S I O N
PHOTO COURTESY OF: SHANNON SKLOSS PHOTOGRAPHY
WRITTEN BY: SAMANTHA ATCHLEY
A memorable host often plans with the little details in mind: the colors, theme, atmosphere, and everything in between. When inviting others to a celebration, the experienced host knows and values the importance of making a first impression. However, even the best of hosts might be missing the essential first step that sets the tone of it all: the invitation.
As many designers and calligraphers would agree, an extraordinary invitation sets the stage for what a guest can expect from an event. Occurrences of receiving personalized sentiments and hand-written stationery in the mail likely are few and far between. A custom invitation is the perfect way to give an event the attention it deserves while giving guests’ mail a splash of joy they did not know they needed. Furthermore, an invitation is the first opportunity to share the excitement of an event and the lasting keepsake by which to remember it once the cake is eaten and the flowers have wilted. Luckily, Texas is full of talented designers and calligraphers who are eager to help seal the deal on all your custom stationery needs. APRIL 2019 | 35
PHOTO COURTESY OF: ELISABETH CAROL PHOTOGRAPHY
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Nib & Pixel is a Houston-based, full-service graphic design studio operated by owner and designer Dionne Christensen, the creative genius who lives and breathes design and admits to a slight addiction to paper. Dionne began freelancing full time shortly before launching her company in 2013, gracing the Texas market (and the nation) with beautiful custom designs of all variations. Nib & Pixel is passionate about communicating the excitement and beauty of celebrations, whether it be a wedding, baby shower, birthday party, or graduation; anything worth celebrating is worth an awesome invitation! “By including small details of personal significance on an invitation, the invitation is elevated from being just a pretty letter; it now shares a story,” Christensen said. “Some examples of ways to personalize an invitation would be an image of the bride’s favorite flower, or a quote from the movie they saw on their first date, or even an illustration of their wedding venue. Hand-addressed envelopes in calligraphy are also special; it will make the invitation stand out amongst all the junk mail (rarely do we see hand-addressed mail these days).” When designing invitations, Christensen has two main goals: showing the client’s personality and making guests excited to come to the event. To Christensen, crafting these one-of-a-kind creations is truly an honor; she loves the journey of discovering her clients’ personalities, stories, and style. “I enjoy finding all that out and translating it into an invitation,” she said. “And because every client is different, the invitations I design are all different from one another, and I love that.” As Christensen puts it, she sees herself as “a custodian of her client’s story” and is humbled by each one who trusts her to bring to life their vision. “I think it’s important to find a designer who listens,” Christensen said. “As artists, we designers have visions of what we think would work, but the best invitations are a collaboration between the designer and the client.”
Designer Tip
Christensen recommended hiring a designer who enjoys the stories and collaboration process as much as creating. It is important to be vocal about what you do and do not want, and never feel guilty about being honest about it. 36 | APRIL 2019
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PHOTOS ON THIS PAGE COURTESY OF: NIB & PIXEL
Nib & Pixel
Jesilyn Kay Calligraphy AUSTIN
PHOTO COURTESY OF: SHANNON SKLOSS PHOTOGRAPHY
To Jesilyn Kay, owner and designer behind Jesilyn Kay Calligraphy in Austin, the experience of making custom stationary visions come to life is something she truly treasures as an artist. At her modern calligraphy studio, the goal is always to create special pieces that make an impact in homes and at special events. “It [custom invitations] shows the guests even before they arrive at the event that you’ve taken a lot of care and thought towards [planning] the event,” Kay said. “It sets the stage for a wonderful event, and your guests know what to expect from the theme and tone of the invitation.”.
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With a passion for beautiful handwriting, vintage stamps, snail mail, and beautiful paper elements, Jennifer Gardiner is immersed in what she loves as the owner and creative director of Pretty Post Calligraphy. The Fort Worth native approaches her design process with the belief that each event is unique and can be brought to life with the details. “My favorite part of the design process is that beginning stage: getting to know my clients, discovering a little bit about them, and then putting pen to paper so to speak, and transforming those ideas into tangible products for their event,” Gardiner said. Businesses like Pretty Post Calligraphy allow for the creation of invitations that are an extension of you and your event. Gardiner stated, “One of the great benefits of custom invitations is just that – it’s custom! You can literally design the invites to your liking at all stages of design.” Custom stationery opens the door to creative freedom from paper color and font choice to illustrations and ornate drawings. The opportunities are endless! “Personal touches are my favorite detail when it comes to invitation and paper design and are what make the difference between a generic invitation that can be bought online and something that is unique as the client,” Gardiner said. From custom monograms to custom stamps featuring your fabulous fur baby, Gardiner takes pride in finding and illustrating the details that make each event unique. “Those special details truly make all the difference,” she said.
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Gardiner encourages people to make the investment in a beautifully designed custom invitation suite; it lets your guests know that your event is one that cannot be missed and is a preview of what is to come.
A passion of hers from a young age, Kay finds her artistic process therapeutic. Over the years of practicing her craft, she has created a personal calligraphy style that others describe as whimsical and elegantly feminine. To wrap up a custom invitation suite, Kay admitted that her favorite part of the design process is hand-lettering the envelopes before they are sent to a lucky guest’s mailbox. “Once I get my process set up and start working, it’s a very calming and meditative process,” she said.
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Kay advised planning ahead! The more time you have, the better. From the custom hand-lettering to getting the invitations printed and addressing envelopes, it could take a few months to complete a project.
PHOTO COURTESY OF: KAYLA SNELL PHOTOGRAPHY
Pretty Post Calligraphy
When creating custom invitations, Kay designs with the intent to craft pieces that her clients can cherish for years to come. One of her favorite personal touches to incorporate is the mixing of custom hand-lettered wording with traditional computer fonts. “If you have the right combo it can make your invitations classic and also modern while also making the custom hand-lettering really stand out,” she said.
RED YUCCA WRITTEN BY: STEVE HUDDLESTON
Common names of plants can be misleading. Red yucca, for example, is neither a yucca nor is it red! Nevertheless, red yucca (Hesperaloe parviflora) ranks highly on the list of “must have” plants for a Texas landscape. For those desiring both striking form and color all in one plant, within a landscape that screams “Texas,” red yucca should rank highly on their list of favorite plants, too.
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Native to West Texas, red yucca contributes to the landscape through its striking form, foliage, and flowers. The form of the plant alone and the character of the leaves provide a sculptural quality that can be admired throughout the year whether the plant is blooming or not. Red yucca forms a mound of long, evergreen leaves that gracefully arch downward. These stiff, fleshy, gray-green leaves are narrow, rolled up on the sides, and adorned with white, fibrous threads along the margins. The entire mound of foliage reaches a height and spread of 3 to 4 feet. The striking flowering stalks rise 4 to 6 feet above the foliage and bloom from spring through fall. The stems are coral but blushed with a little bit of purple. The 1-inch-long, bellshaped flowers appear in clusters up and down these stalks. The outside of each flower is coral, but the inside is a pale yellow. There is also a natural, yellow-flowering variety of red yucca that has creamy yellow flowers. All red yucca flowers are rich in nectar and therefore extremely attractive to hummingbirds. Many of the flowers give way to brown seed pods about the size of a ping pong ball. Each pod has several chambers filled with flat, black seeds.
ADDING THEM TO THE GARDEN Hardy to -20 degrees Fahrenheit, red yucca prefers full sun and tolerates high heat and reflected heat like that found along sidewalks, near driveways, and in parking lots. It tolerates a wide range of soils as long as they are well-drained. Once established, red yuccas are extremely drought tolerant and can easily survive on annual rainfall alone. Space red yuccas 3 to 4 feet on center and remove spent blooming stalks at the end of the season. Red yuccas add a native Texas look to any landscape. Use them in xeriscapes, natural landscapes, rock gardens, or even in large containers. Red yucca is an excellent choice for planting around swimming pools and patios because of their clean, litter-free nature. Use them singly as an accent plant or in a mass planting for a stronger effect. Play off the colors in the stems and flowers by using companion plants that repeat those same colors. Complement the flowers’ pale yellow centers by adding additional yellowflowering plants nearby: Calylophus, Coreopsis verticillata ‘Moonbeam,’ Dahlberg daisy, or ‘New Gold’ lantana. For those who prefer to emphasize the coral color of the stems and flowers, try adding coral-flowering Salvia greggii. Reinforce the purplish hue in the stems by using Russian sage (Perovskia atriplicifolia) or purple trailing lantana (Lantana montevidensis). Red yuccas also look good with yuccas, agaves, cacti, santolina, and native grasses.
N E W C U LT I V A R S Thanks to a breeding program at Mountain States Wholesale Nursery in Arizona, several exciting new cultivars of red yucca have been introduced. ‘Pink Parade’ is a cross between Hesperaloe funifera (giant Hesperaloe) and Hesperaloe parviflora. The leaves are bright green, swordshaped, about an inch wide, and form an upright-growing clump 3 to 4 feet tall and wide. The 8-foot-tall flowering stalks produce pink, bell-shaped flowers that attract hummingbirds. ‘Pink Parade’ is perfect for right-of-way plantings and any sunny, hot, reflected heat situation. Its growth rate is slow to moderate, and water requirements are low, especially after establishment. This variety is hardy to -10 degrees Fahrenheit, which means USDA hardiness zone 6. Because of the stiff, sword-shaped leaves, it is better to plant this variety away from where children play. The only maintenance required for this plant is to remove the blooming stalks at the end of the season. Brakelights® red yucca has cardinal-red flowers and a compact growth habit of 2 feet both tall and wide. This selection also thrives in full sun and reflected heat and makes a great choice for streetscapes, low water-use gardens, and containers. It is hardy to -20 degrees Fahrenheit, which means USDA hardiness zone 5. It, too, blooms spring through fall, and the flowers attract hummingbirds.
Desert Flamenco® is a cultivar that is hardy to -20 degrees Fahrenheit and reaches a height and width of 30 inches. This cultivar produces considerable side branching on the flowering stalks, thus creating a cascade of showy, tubular, pinkishorange flowers full of nectar that attracts hummingbirds. This variety also produces very few seed pods. Its growth rate is slow to moderate. For all the Aggie fans out there, Mountain States released a cultivar named Desert Dusk™ red yucca. This new selection features maroon flowers held on an upright and more compact bloom stalk. Flowering is also spring through fall. Leaves develop a burgundy tinge under cold temperatures and then revert to green when the weather warms up in the spring. Mature size of this cultivar is 2 to 3 feet tall and wide. Desert Dusk™ prefers full sun with fast-draining soil. Little supplemental watering is necessary once these plants are established. One last new variety is Sandia Glow™. It reaches a mature size of 2 to 3 feet tall and wide and blooms from spring to fall. The flower color is a vibrant watermelon red that opens to a creamy-yellow interior. This selection is nearly sterile, which provides for increased flower production and little seed production. It, too, prefers full sun, well-drained soil, and limited water after establishment. Do not let the common name of red yucca mislead you in any way about the merits of Hesperaloe parviflora. This is one tough, durable, evergreen, colorful, graceful, low-maintenance plant for hot, dry locations. Steve Huddleston is the senior horticulturist at the Fort Worth Botanic Garden, co-author of Easy Gardens for North Central Texas, and president of his own landscaping company.
WRITTEN BY: BECCA NELSON SANKEY PHOTOS COURTESY OF: CHRIS CONGER, SMOKE SHACK BBQ
Chris Conger knew he wanted to be in the restaurant industry ever since 2003, when he worked one of his first jobs at a mom-and-pop bakery in Oxford, Mississippi.
“Just the close-knit group of the staff, it’s like you’re your own little family,” C O N G E R SA ID.
“I’ve always loved the feeling of the restaurant industry and always wanted to have my own.” Fast-forward more than fifteen years, and Conger has a business empire in San Antonio that brings together his favorite things: family, food, friends, and music.
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Conger’s Smoke Shack BBQ started eight years ago with a food truck, which, to this day, is known in San Antonio for its regular location at the corner of Interstate 410 and Nacogdoches. Smoke Shack BBQ + Southern Kitchen, Conger’s restaurant, is at Broadway and Pershing Avenue. He also operates a neighborhood bar, the Pigpen, behind the restaurant, and just last year, he opened a meat market next door. “When we came to San Antonio, most barbecue joints were kind of doing the same ol’ thing,” Conger said, who is originally from Dallas. “Not many people were even serving pulled pork, and me coming from Mississippi, I was like, ‘Man, you guys are missing out on the rest of the nation’s flavors.’ I took ideas from different restaurants.” He incorporated those ideas into Smoke Shack, which locals voted the best barbeque in San Antonio. “The brisket grilled cheese is kind of what we’re known for,” Conger said. “Being in Texas, brisket is always going to be number one,” Conger added that on the weekends, Smoke Shack typically cooks 60 to 70 briskets per day. “Even our sides aren’t your regular ol’ potato salad and slaw. It’s loaded baked potato salad and coleslaw with feta. It’s just taking the flavors that I like and incorporating them and hoping people like them. I think you’ve got to be very imaginative because you don’t want to do the same thing everybody else is doing.”
Smoke Shack Food Truck offers all the meats and most of the side dishes that the restaurant does. The restaurant’s menu includes fried Southern comfort food like chicken tenders, fries, and okra. Other dishes include Fritos topped with brisket, pinto beans, cheddar, and barbecue sauce; meats like pulled pork, sausage, turkey, and ribs; sandwiches such as the Big Dog, a hoagie loaded with a sausage link, brisket, pulled pork, and topped with two barbecue sauces and vinegar slaw. Conger subscribes to the low-and-slow method of cooking barbeque. His flavor profile, he said, results from a blend of influences. “Living in Mississippi, I took a lot of the sweet flavors,” Conger said. “Typically, Mississippi is a sweeter barbecue, and with it being so close to Memphis, there’s some of that (style, too). We do have a mustard-based sauce, which is like a Carolina style, and people love that; it’s one of our popular sauces.” More food options are available at Smoke Shack Meat Market, which offers prepared meals, tamales, carne guisada, brisket tamales, and locally-sourced raw meats. Conger plans to offer shipping in the coming months. “Most of our meat comes from Poth, Texas, from Dean & Peeler Ranch,” he said. “Ninety percent of what we have in our store is local, everything except for the wine and some canned goods from Spain and France. One of our good friends makes a chile pequin jelly called Brushfire Farms. We do our own charcuterie, and we also make our own beef jerky, salsa, and sausage. We have Wagyu brisket; it’s a local brisket, and it’s hands down the best brisket you can get.” The Pigpen is just behind the Smoke Shack BBQ + Southern Kitchen. The bar is designed to be family friendly, with a playground so that parents can enjoy a drink as their children play. “We’ve got food back there,” Conger said. “Inside we’ve got a stage for live music. It’s just a place to relax. We wanted it to resemble having people over to your own house and that kind of comfort.”
The bar’s Sunday brunch is its busiest day of the week. “We usually have a couple hundred people there for brunch, and it’s a huge buffet,” Conger said. “It’s $16, $17 bucks all you can eat, and it’s a damn good deal. It’s everything from brisket to fried catfish to collard greens, pancakes, and eggs; there’s like twenty items on the menu for the buffet.” Guests can also enjoy live music during brunch. In October 2018, Food Network’s Guy Fieri (and his signature cherry red 1967 Camaro convertible) made a stop at the Smoke Shack for an episode of Diners, DriveIns and Dives. The episode aired the day after Thanksgiving 2018. “I met Guy a couple of years ago, and we hit it off,” Conger said. “I’ve talked to him a couple of times since then. He’s a great guy; we had a lot of fun and (the show) helped our business out tremendously.” But Conger admitted that it was after he opened the Pigpen when he was most satisfied with his culinary accomplishments. “We built up our own little corner there,” he said proudly of the restaurant, bar, and meat market. "But you’re never (completely) satisfied. You go a year, and you want to do something (more). My brain’s always going, and I’m always thinking of other stuff. Sometimes you gotta sit back and focus on what you’ve got. But I’ve been happy with it since the day I opened it, so no regrets.”
"But you’re never (completely) satisfied. You go a year, and you want to do something (more). My brain’s always going, and I’m always thinking of other stuff. Sometimes you gotta sit back and focus on what you’ve got.
And while Bottletree Bakery in Mississippi gave Conger his first taste of the camaraderie innate in the restaurant business, Dallas chef Tim Byres taught him how to cook in a fast-paced environment. “The kitchen life isn’t for everybody, but if that’s your thing, it can be so much fun,” Conger said. “Tim was a great mentor.”
BUT I’VE BEEN HAPPY WITH IT SINCE THE DAY I OPENED IT, SO NO REGRETS.”
Conger has come a long way since the days he and his wife, Kate, then students at the University of Mississippi, sold barbeque and burgers from their catering company to local fraternity houses. One constant, however, is the couple’s teamwork and reliance on each other. “I seriously could not do it without her,” Conger said. “She’s a major part of why this is successful. Everyone loves the gratification you get when people are smiling and enjoying your food. It was a thing on the side for us that really turned into something big. I’m glad we did it.” Smoke Shack Food Truck is located at 2347 Nacogdoches Road. It is open from 11 a.m. to 3 p.m. Monday through Saturday. Smoke Shack BBQ + Southern Kitchen, at 3714 Broadway Street, is open from 11 a.m. to 9 p.m. Monday through Saturday and closed Sundays. 42 | APRIL 2019
SUGAR B EE SWEETS A R L I N G T O N
Heidi J. Allison is the CEO and Owner of Sugar Bee Sweets in Arlington. Heidi started in the wedding cake business in 2008 and opened a brick-and-mortar storefront in 2010. She credits the growth to happy customers sharing their experiences. “Our business has mainly grown from word-of-mouth referrals!”
PHOTO COURTESY OF: SUGAR BEE SWEETS
When it comes to current trends, Heidi sees marbled cakes and non-traditional silhouettes, playing with tier sizes and symmetry. “We are obsessed with quality, attention to detail, and personalized service,” she says. Creativity abounds at Sugar Bee Sweets, as Heidi and her team create cake flavors like Island Spice and Cinnamon Roll. “Over the past few years we’ve also designed a variety of dessert bars for our clients to enjoy; these are a fun new addition to weddings that guests are swooning over!”
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WRITTEN BY: MEDDIE STEWART
Despite Texas weather, or possibly because of it, weddings take place year-round in the Lone Star State. However, outdoor wedding season is near, while grass and trees are blooming but before the sweltering heat. While the bride and groom certainly take center stage during these blessed events, there is no denying that the wedding cake shares the spotlight. While planning a wedding can be stressful, there are some sweet spots in the process, including tasting the cake! From extravagant ballroom affairs to intimate farmhouse settings, each happy couple envisions how their special day should look (and taste). With such an important role, wedding cake creators do not take their duties lightly; each cake must be a dream come true. So how do brides and grooms choose the right bakery, flavor, and frosting? Go behind the scenes as these owners share their experiences in the industry, offer advice, and let everyone in on the current trends regarding their decadent tiered towers.
Heidi explains the process of a typical cake tasting at Sugar Bee Sweets: “The couple and two of their friends or trusted family members schedule an appointment with us to come in and sample eight different flavors of our cake. We always include four of our most popular flavors and then a various assortment from our menu for the other four.” Heidi’s “crowd pleasers” include combinations such as vanilla cake with a blackberry and cream cheese filling, chocolate cake with a caramel buttercream and toffee filling, and lemon cake with blueberry filling. Following the samples, Heidi goes “straight into their inspiration for design,” sketching out all the details. Next, they provide the couple with a full quote, so they can decide. In terms of choosing a cake, Heidi advises selecting a vendor who makes you feel comfortable. “If you’re comfortable with them, it means they aren’t outside of your project and that they understand what you’d like.” Heidi explains that a vendor should understand the vision and produce a superior product, but budget is still important. “You don’t want to have regrets, either way, wishing you had splurged and gone with someone better or wishing that you hadn’t spent quite so much on another vendor.” She emphasizes that planning the wedding cake should be fun! APRIL 2019 | 43
PHOTO COURTESY OF: MARQUETTE'S CAKE STUDIO PHOTO COURTESY OF: WEDDING CAKES BY TAMMY ALLEN
MARQUETTE’S CAKE STUDIO O D E S S A
WEDDING CAKES BY TAMMY ALLEN H O U S T O N
Known for her creations across the Houston metroplex, Tammy Allen is a veteran in the wedding cake business. She has rendered her sweet services to brides and grooms for over two decades. Couples usually order each of their cakes from the same place, according to Allen. “You come in and taste some amazing cake flavors,” Tammy says. “Then we discuss your vision, we sketch it out for you, we agree to the design, and then we discuss pricing.” If someone in the decision-making party is unavailable, “we send them a to-go package.” Tammy encourages her clients to “experience something different; think outside your comfort zone.” In line with that philosophy, one of her most popular flavors is incredibly unique: Texas Melon Cake, featuring a cream cheese filling and buttercream frosting. “We love it when someone says ‘Melon cake?’ and then [admits] it is the best cake flavor ever!” Other favorites include a twist on a traditional white cake, with a strawberry lemonade filling and buttercream frosting, or the Chocolate Hennessy. Thinking outside the (cake) box can also impact the design. Tammy says that she is seeing a trend in couples requesting semi-naked cakes, matte black cakes, and cakes brushed with gold dust. These cakes truly make a statement to both the eyes and taste buds! “Another thing that sets us apart is that we limit the number of wedding cakes we produce each week,” she says. Tammy explains that as a specialty wedding cake boutique, they are not a bakery with a variety of items; they focus on gorgeous, delicious cakes for special occasions. Tammy advises, “Set a realistic budget for your wedding cakes and understand that [they] take a great deal of time to produce.” 44 | APRIL 2019
Susan Harvell has evolved from sculpting small, two-tiered cakes to extravagant, eight-tier designs. She sees a new trend of thinking beyond cake and creating a table full of sweet, decadent offerings. “I now offer custom catered dessert tables, with a variety of decorative sweet treats,” Susan says. “This serves as a beautiful display and is conveniently designed for individual portions.” Another unique offering on Susan’s menu is Tipsy Cakes, infused with various spirits and offered in fun flavors! For those who still want to cut a traditional cake, never fear. Some of Susan’s most popular flavors are standards such as red velvet cake with cream cheese frosting, vanilla cake with vanilla buttercream, Italian cream cake with cream cheese frosting, and chocolate cake with chocolate buttercream. “I also custom create my own specialty flavors,” Susan shares. “I have options ranging from rich dark chocolate to cotton candy, and I am always looking for new ideas. If a bride or groom has a vision or particular desire for the taste of their cakes, I love to explore those ideas and create a special flavor specially designed for them.” Susan said she sees a trend of couples creatively using colors such as navy blue, rose gold, and emerald green. When narrowing it down to “the one,” Susan suggests that if the couple wants to get creative, they keep part of the cake traditional. For instance, a traditional vanilla cake could have an unusual filling. Some of her unique flavors include Neapolitan, Cheesecake, Cookies N Cream, Rocky Road, and Root Beer Float. One of Susan’s primary tips to couples is to enjoy the experience together. “Come and enjoy the tasting and share your visions with me as a couple, and simply enjoy the planning of your special day,” she says. “Don’t be afraid to ask questions and take notes. The more insight you have, the more pleased you will be with your choices.” For those looking to celebrate any special occasion, think outside the typical cake pan and try something new and exciting. Schedule a tasting to select the perfect dessert for the big day. Just make sure to keep an open mind and an open mouth!
As a guest at the Maverick, one can be expected to be treated with a legendary dining and drinking experience.
THE MAVERICK:
Texas Identity with Worldly Sophistication
WRITTEN BY: SAMANTHA ATCHLEY | PHOTOS COURTESY OF: RYANN FORD
BUILT WITH THE DESIRE
TO CREATE A UNIQUE EXPERIENCE FOR DINERS, THE MAVERICK IN SAN ANTONIO CAPTIVATES GUESTS WITH A FAMILIAR TEXAS IDENTITY CROSSED WITH WORLDLY SOPHISTICATION.
The restaurant aims to please by selling happiness to all the senses: sight, smell, touch, and taste. Customer satisfaction is always the main priority, as is providing guests a well-executed, wideranging menu in a stylish and fun atmosphere, with professional, friendly service. Named after Samuel Augustus Maverick, a lawyer, politician, landowner, cattle rancher, and historic signer of the Texas Declaration of Independence, the restaurant plays homage to its legendary namesake with the overarching mindset that “guests make their own rules.” The upscale, 240-seat restaurant is the vision of founder Peter Selig, was beautifully refurbished by Christopher Sanders of Austin’s Sanders Architecture, and is rich with Texas hospitality under Joshua Thomas’s service leadership. APRIL 2019 | 45
DESIGN Architect Chris Sanders described the Maverick as inviting, comfortable, and enchanting. Sanders Architecture and Cravotta Interiors from Austin, Texas, transformed the Maverick’s original space into a warm, contemporary brasserie.
structure, we know that the last addition probably occurred in the 1970s. We aren’t sure what purpose the other structures originally served, but there have been many occupants of the buildings including Anheuser Bush, a feed store, a dry cleaner, and others.”
Built on the border of two historic districts (Lavaca District and the King William District), the developers carefully maintained the historic qualities that graced the building’s exterior while making meaningful design interventions where it mattered most: the main entrance, lighting, sidewalk seating, and the patio.
Taking advantage of the Maverick’s unique set up, the developers created a different design approach for each of the three rooms. Challenged to create a place with elevated design, Sanders explained how the aesthetic was crafted with the intention of taking guests away to another place while, at the same time, maintaining a comfortable attraction to the neighborhood. “The different design approach for each room was inspired by the restaurant team’s desire to serve three meals a day and the character and existing conditions of the buildings on the site,” Sanders said. “Each of the three different structures that made up the existing building had different character, different proportions of interior space, and different materials that we used as a starting point in our design.”
“SITTING ON THE BOUNDARY OF THE HISTORIC LAVACA AND KING WILLIAM DISTRICTS, WE WERE CAREFUL TO RESPECT THE HISTORIC QUALITIES OF THE EXISTING BUILDING,” SANDERS SAID .
“The sconces on the entrance exterior replaced old, non-historic fixtures. The sidewalk seating is installed against the 1990s-era aluminum storefront to provide seating for patrons waiting for a seat, but also to lessen the visual impact of an all-glass street front and to shade the glass from intense western sun. At the main entrance to the restaurant, we carved into the building with a small vestibule, clad in steel to create the first step in the arrival sequence.” Spanning from South St. Mary’s Street down to South Presa Street, the Maverick is comprised of three different structures, each built during different periods over the last century. The architecture of the interior space carefully joins the three components, incorporating the antique, existing, and timeless materials into the overall design. “Their vintage and the particular need that was being addressed when they were built dictated their design, materiality, and methods of construction,” Sanders said. “We know that the first structure, built facing South St Mary’s in the early 20th century, was a mercantile building. Reading the known history of the site and judging from the construction of the two additions to the original 46 | APRIL 2019
Separated into the tavern room, kitchen dining room, and the patio dining, each space brings a different experience and atmosphere. The Maverick’s historic location and repurposed 8,500 square feet of industrial buildings offer a totally unique environment near San Antonio’s famous Riverwalk downtown. “The design of the Maverick is very specific to its place,” Sanders said. “The new interventions in the space, designed to support the program of the restaurant, are secondary to their presence within a 100-year-old building.” As Selig explained, the patio area is the most relaxed, the kitchen room is comparative to everyday dining, and the tavern is geared toward a special night out for dinner. As Sanders described, the tavern room not only serves many restaurant specific purposes - back bar, wine storage, server station – but also carefully partitions the space as it serves as the visual backdrop to the entrance of the restaurant. “I think the tavern room, with the backdrop of the wine wall, is captivating,” Sanders said. “The proportions of the space and the juxtaposition of the old materials with the new create a comfortable and captivating experience.”
DINE This restaurant’s innovative cuisine boasts one of the Lone Star State’s first-ever Texas brasseries, using classic European recipes and style of cooking with a Texas twist. Free-spirited and independent like its legendary namesake, Samuel Augustus Maverick, their menu is sure to cater to any and all Texan taste buds. “We aim to be friendly and unpretentious, but in a stylish manner with disciplined professional service,” said owner Peter Selig. “We cater to our neighborhood, our citywide foodies, and the many world-wide visitors who love San Antonio.” When dining at the Maverick, guests can expect a wide variety of unique options. Signature items range from oak-fired mixed grill of quail, tenderloin, pork belly, and house-made sausage to an enormous pork schnitzel and simply grilled Gulf fish. The menu is also a la carte, accommodating omnivores, carnivores, and vegans with many selections. In addition, Selig mentioned the variety in portion sizes is another added perk of the menu’s flexibility. “Different portion sizes in the categories of salads, soups, starters, fish, meats, veggies, and starches allow people to share and sample,” Selig said. “People make their own rules, like true Mavericks.” Together with Head Chef Chris Carlson, Selig jointly developed the brasserie-inspired menu to incorporate a freeranging menu at reasonable prices. As they described, the menu ranges around the world, in a sense, with Middle Easterninspired cauliflower, Spanish grilled octopus/calamari, French onion soup, and homemade pastas finished with profiteroles and tarte Tatin by pastry chef Misa Holmes. Cocktail aficionados will also find a menu that piques their interest. The Maverick’s handmade copper bar features classic handcrafted cocktails, along with a large selection of Texas beer on tap and a curated wine list that specializes in wines from France and California. As they confidently assure, the Maverick’s menus are sure to have guests coming back for any and every meal of the day.
“The design of the Maverick is very specific to its place.”
- SANDERS
EXPERIENCE While the Maverick brings many things to the table, one of the most honorable is its sense of hospitality. The restaurant’s generous and friendly atmosphere makes for a special gathering place that attracts locals and travelers alike. From your first encounter, the impeccable service is likely to be noticed. Guided by a strong leadership team headed by Thomas, a skilled service staff is poised to help lead the Maverick in providing superb hospitality. Thomas, who recently returned to San Antonio after thirteen years in California, is known as one of the best sommeliers in the country. As a guest at the Maverick, one can be expected to be treated with a legendary dining and drinking experience.
“WE ARE PART OF THE FABRIC OF HISTORIC SAN ANTONIO, BUT INNOVATIVE IN HOW WE DELIVER HOSPITALITY, LED BY JOSH THOMAS, A LOCAL BOY, WHO LEARNED HOSPITALITY FROM FIFTEEN YEARS IN SAN FRANCISCO,” SELIG SAID.
“WE ARE A TRULY COMFORTABLE PLACE.” “People make their own rules, like true Mavericks.”
- SELIG
Thomas and his team are always working to ensure that their guests’ experience is nothing less than top-notch. From the unforgettable meals to the approachable atmosphere and service, it should be difficult not to find yourself relaxed when in the hands of the Maverick’s impeccable team. As Selig eloquently described the restaurant, the Maverick is always an easy place to carry on conversation. It is usually a scene of old and new friends, young and old, artsy and businesslike, all mashed up into a different story for every meal. APRIL 2019 | 47
A SPRING TIME FEAST WRITTEN BY & PHOTOS COURTESY OF: MELISSA GUERRA
Springtime in Texas is simply bursting with energy. Wildflowers are blooming, the breezes are cool and clean, and thoughts turn to light-hearted family gatherings and picnics outdoors. Showing off your blooming garden requires inviting everyone over, but an elegant buffet does not have to be complicated to be special.
Pork roast is one of those go-to meals that is easy and adding a layer of cornmeal stuffing is certainly impressive. If you are nervous about preparing your roast for stuffing, ask your butcher for help carving the pork roast to accommodate the stuffing. You can easily truss the pork roast by tying it with cotton twine. Simply remove the twine before you serve. I adore the aroma of rosemary as it toasts in the oven, perfuming the house with its tempting scent. For a distinct texture, season the top of the roast with a fancier salt than you typically use. I topped my pork roast with flaked salt, which can be found in the spice section of the supermarket. The flakes are large but delicate and add unexpected savory crunchiness to the succulent crust of the roast. For the stuffing, I have included a cornbread recipe that I use at the ranch, but you can find cornbread stuffing mix in the bakery aisle at the supermarket. (Quick cheat: If company is descending on you sooner than expected, consider using packaged stuffing. Add a few freshly chopped scallions, and your pork roast will still get rave reviews.) Butter Pat Yeast Rolls are rich and velvety, but if any are leftover, you can make some amazing late-night pork roast sliders. And the Celery Lemonade is great for the entire family. Add a cherry on top of an icy glass for the kids, and maybe a splash of vermouth or vodka for the adults.
CELERY LEMONADE Y I E L D S
2
QUARTS
INGREDIENTS
• 2 quarts water • ½ cup fresh lemon juice • 2 to 3 ribs of celery, with leaves • ½ to 1 cup granulated sugar INS TRUCTION S
1. Blend the water, lemon juice, and celery in a blender. Strain into a pitcher to remove any extra bits of fiber. 2. Add the sugar and stir until it is dissolved. 3. Serve chilled over ice.
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ROSEMARY ROAST PORK WITH CORNBREAD STUFFING YIELDS
6
TO
8
S E RV IN G S
I NG R E DI E NTS
• 5 pounds boneless pork loin roast ST UF F ING
• 1 stick butter • 1 large white or yellow onion, chopped • Small bunch scallions, chopped (about ten) • 4 ounces cremini mushrooms, sliced and chopped • 1 pound stale cornbread, crumbled* • Cotton twine for trussing pork • 1 tablespoon dried or fresh rosemary • 2 teaspoons flaked or kosher salt (or to taste)
• Cracked black pepper
*CORN BREAD RECIPE
I NST RUC T IONS
Y I E L D S
1. Preheat your oven to 450°F. 2. Prepare the pork roast for stuffing by carefully cutting a flap just under the cap of fat on the exterior of the roast. Make sure your knife is sharp. The flap should extend about four inches along the exterior of the roast, but do not detach the flap from the roast. Set aside while you prepare the stuffing. 3. To make the stuffing for the pork roast, melt the butter in a 10-inch skillet over medium heat. 4. Add the onions and scallions, and sauté for 2 to 3 minutes. 5. Add the mushrooms and sauté for 2 more minutes. 6. Add the crumbled cornbread, and season with salt and pepper. Remove from heat. Open the prepared flap of the pork roast and spoon in as much stuffing as you can accommodate.
6
TO
8
SE RVI N G S
INGREDIENTS
• • • • • • •
¼ cup vegetable oil, shortening, or drippings 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk
• 1 egg, beaten INS TRUCTIONS
1. Heat oven to 425°F.
8. Place the pork loin roast on a rack in a roasting pan.
2. Warm the vegetable oil (shortening or drippings) in a 10-inch oven-proof skillet, or in an 8- to 9-inch baking pan for 3 minutes in oven. 3. Remove from oven and set aside.
9. Season the exterior of the roast by sprinkling over the dried rosemary, salt, and pepper.
4. In a separate bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
7. Using the cotton twine, truss the roast so that the flap is secured over the stuffing.
10. Place the prepared roast uncovered in the heated oven for 15 minutes, then lower the heat to 300°F.
5. Using an electric hand mixer, add the milk and egg, and beat for 1 to 2 minutes to combine well.
11. Continue to cook the roast for approximately 1 hour and 20 minutes, until the pork meat reaches an internal temperature of 160°F when tested with a meat thermometer.
7. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
6. Pour the batter into the prepared pan.
APRIL 2019 | 49
BUTTER PAT DINNER ROLLS YIELDS
2
DOZ E N
RO L L S
I NG R E DIE NTS
• 5 to 6 cups bread flour, unsifted • ½ cup sugar • 2 package yeast • 1 ½ teaspoon salt • 1 cup milk • ²∕³ cup water • 4 tablespoons butter • 2 eggs, room temperature • Extra butter for topping rolls, about 1 tablespoon
INS TRUCTIONS
1. In the bowl of an electric mixer, combine the 5 cups of bread flour, sugar, yeast, and salt.
10. Turn the dough over a few times to coat it lightly with the butter from the bowl.
2. Stir a few times to combine the dry ingredients well.
11. Cover the bowl with a clean kitchen towel and allow the dough to rest for 20 minutes.
2. In a separate, microwaveable bowl, combine the milk, water, and butter. Heat on high for 1 to 2 minutes, until the liquid reaches 120°F to 130°F. The butter does not need to melt completely.
12. Punch the dough down and then divide it into 2 equal portions, then roll each portion into a single long roll. 13. Cut each roll into 12 equal pieces. You will have a total of 24 pieces.
4. Turn the mixer on low speed and add half of the milk mixture, pouring in a thin stream of the warm liquid into the electric mixing bowl while it stirs.
14. Grease the interior of 2 cupcake mold pans.
5. Add one of the eggs and allow the mixture to stir for 30 seconds. Add the remaining milk and egg in the same fashion.
16. Using scissors, cut each portion of dough in the middle in an X pattern, cutting almost completely in quarters.
6. When the mixture is well combined but still sticky, change the mixing blade of the mixer to the dough kneading hook. Knead the dough on a medium speed, adding the remaining cup of flour a little at a time so that the dough becomes firmer.
15. Arrange the 24 pieces of dough in the cupcake molds.
17. Cover each of the cupcake mold pans with plastic wrap and allow to rise in the refrigerator for 2 to 24 hours. 18. When you are ready to bake your rolls, heat your oven to 375°F.
7. After kneading for 5 minutes, remove the dough from the mixture and place on a well-floured surface.
19. Remove the plastic wrap and place a small dab of butter in the center of each roll, using less than ¼ teaspoon of butter on each roll.
8. Knead a few times with your hands to incorporate a bit more flour, until the dough is no longer sticky.
20. Place the pan of rolls in the oven and bake for 15 to 20 minutes, until golden brown.
9. Place the dough in a bowl, with an interior surface greased with butter.
21. Remove from the oven and brush with additional butter, if desired.
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