June Outdoors Issue 2014

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THE Outdoors issuEO u r H O m e O n t H e r a n g e .

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Sophie is in love with Ray and Contemporary Art. Ray is designed by Antonio Citterio. www.bebitalia.com

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A Wild Place for a Ranch. Fifteen 100-acre ranches 20 minutes from downtown Austin,

adjoining 10,000 acres of pristine wooded hills that will never be

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d e p a r t m e n t so n t h e c o v e r :

B i s o n f r o m m a d r o n o r a n c h , p h o t o B y w y n n m y e r s .

C o m m u n i t y

social hour 18

column: Kristin armstrong 28

exposed 32

TRIBEZA talk 44

A r t s

arts & entertainment calendar 34

arts spotlight 40

the nightstand 98

s t y l e

profile in style 88

Behind the scenes 94

inspiration Board 102

style pick 104

Last Look 112

D i n i n g

without reservations 106

featuresRanch Refuge 48

Call of the Wild 62

Hunting Down Dinner 70

Road Trip: Bastrop 78

Contents j u n e 2014

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TRIBEZ A

10 june 2014 tribeza.com

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Editor’s Letter

O ne of my first realizations about life in

Texas, particularly life on a Texas ranch,

was that wealth is measured in land and

water—the size of a spread or the depth of a

well, for instance. More than luxury cars or

flashy baubles, whistles of awe and respect

come from river access that nourishes

grazing livestock or a pecan orchard, or the number of mountain laurel

and cactus blossoms that you can call your own.

To some extent, that’s true of urban life in Austin as well. For many

of us, the places that make our growing city truly rich offer the refuge of

nature. Summer in Texas means swinging off a rope and splashing into

an ice-cold swimming hole (Blue Hole or bust!), a steamy outdoor concert

followed by the essential body-cooling plunge into Barton Springs, picnics among the peacocks at Mayfield Park,

and admiring blooms and native succulents at the Lady Bird Johnson Wildflower Center (I can’t wait to visit their

new Family Garden; see page 36).

That’s why we’ve devoted this issue to engaging with the great outdoors and the ruggedly beautiful landscape that surrounds us. It’s no coincidence

that our sources this month (including a foraging florist, a kayaking photojournalist, and a restaurateur who encourages you to kiss his bass) are well

accustomed to navigating our waterways, digging in Texas dirt, and kicking up a trail of caliche dust.

That’s just the adventuresome spirit that prompted parenting guru Carrie Contey to trade her mod urban nest for a more remote South Austin home,

a soaring space that thrillingly connects with the changing light, the seasons, and the sprawling vistas that stretch from her new perch. In “Call of the

Wild” (page 62) writer Clayton Maxwell discovers how living a more streamlined life close to nature made Contey feel more connected and created an

inspiring dream lab for her clients.

Not everyone can boast a granddaddy’s ranch to escape to, but there are other ways to seek solitude among the live oaks and cedar trees. In “Ranch

Refuge” (page 48), novelist Amanda Eyre Ward writes endearingly about her stay at Madroño Ranch, a residency program for artists near Kerrville that

offers unfettered time to work and the creative inspiration of the Hill Country landscape.

As anyone who frequents our farmers’ markets knows, our food sources also tether us to our region. In “Hunting Down Dinner” (page 70), Elizabeth

Winslow asks two chef-cookbook authors fiercely devoted to local, seasonal eating (hunting, foraging, and preserving local bounty) why revisiting our

traditional foodways (i.e. the ways our grandparents cooked) matters.

To embrace the thrill of discovery that draws us all down unknown paths, this month we’re launching a new travel column, “Road Trip” (page 78). Our

first destination is a fun and quirky romp in and around Bastrop. Even though it’s only 30 minutes away, the quaint historic town and is a great place for

families to reconnect with our Texas heritage and to paddle along the lovely Colorado River.

We didn’t forget about your beach reads. I’m thrilled to announce another new monthly column, “The Nightstand,” written by my friend Claiborne

Smith, the editor of Kirkus Reviews, one of the most respected literary journals in the country. Each month he’ll hand select essential books from our best

local writers, as well as a few standouts from national stars.

We hope this issue inspires you to make the most of the season. It's the brink of summer, what are you waiting for? Pack a book, a picnic, a swimsuit,

and hiking shoes and get outdoors.

Paula [email protected]

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an early morning shoot with georgia pellegrini and photographer jody horton. unexpect-ed treasures found while wandering in downtown Bastrop.


http://jeffreysofaustin.com/

Columnist Kristin armstrong

illustrAtorjoy gallagher

Writersemma Banksjessica dupuyclayton maxwelljaime netzerLeigh pattersonclaiborne smithKaren spezias. Kirk walshamanda wardelizabeth winslow

PhotogrAPhersmiguel angelcasey dunnjody hortonKate Lesueurnicole mlakarmichael a. mullerwynn myersLeah overstreetjessica pagesjohn pesinaBill sallans

maiLing address 706a west 34th streetaustin, texas 78705

ph (512) 474 4711 | fax (512) 474 4715www.tribeza.com

founded in march 2001, TRIBEZA is austin's leading locally-owned arts and culture magazine.

printed by csi printing and mailing

copyright @ 2014 by TRIBEZA. all rights reserved. reproduction, in whole or in part, without the express written permission of the publisher, is prohibited.

TRIBEZA is a proud member of the austin chamber of commerce.

a u s t i n a r t s + c u Lt u r e

PuBlishergeorge t. elliman

eDitor-in-Chiefpaula disbrowe

Art DireCtorashley horsley

events + mArketing

CoorDinAtor maggie Bang

senior ACCountexeCutives

ashley Beallandrea BrunnerLindsey harvey

PrinCiPAlsgeorge t. elliman

chuck sackvance sack

michael torres

internshayley albrecht

emma Banks christina ewin

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social hour A u s t i n

photog r a phy By joh n pesin a

Social Hour

an evening with diana Kennedy this four-course dinner at a private home on windsor road honored the life and works of cookbook author and culinary legend Diana Kennedy. Kennedy herself attended and each guest left with a signed copy of her award-winning cookbook, “oaxaca al gusto or my mexico.” proceeds from the event are helping to fund a documentary film on Kennedy and her legacy.

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mj&m Fashion show at neiman marcusover 180 fashion enthusiasts gathered at Neiman Marcus at the domain for the MJ&M Fashion Show on april 25th, featuring designer Badgley mischka. the event, hosted by camila alves mcconaughey , sally Brown, amy ingram, was part of mack, jack, and mcconaughey (mackjackmcconaughey.org), the joint fundraising effort of actor matthew mcconaughey, recording artist jack ingram, and texas coaching legend mack Brown that benefits children’s charities across the united states.

Diana kennedy: 1. Katie Lesnick & Elise Avellan 2. Diana Kennedy & Margaret Martin 3. Eric Maycotte & Melanie Harris de Maycotte 4. Lindsey Byrd & Isabel Avellan 5. Joaquin Avellan & Anne Elizabeth Wynn mJm: 6. Chris Hendel & Chuck Steelman 7. Natalie Thigpen & Rachel McCoy 8. Candice Young & Ava Raiin 9. Christy May & Porter Thompson10. Katie Andrews & Ashley Rachner


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CAROL BURDETTE, REALTOR®LAURA GOTTESMAN, BROKER

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Magnificently poised on over 5 acres in the shadow of the University is a spectacular estate that is widely considered the finest in Austin. This stunning home was designed by master architect Henry Bowers Thomson and built in 1929. The property includes a gate house, guest house, and Belvedere. centralaustinestate.com


lav supper Club: 1. Kathrin Kersten-Schneider, Matthew Redden & Kelly Kersten-Schneider 2. Leo Anzaldua, Joe Gage & Justin Boyd 3. Kristin Stouffer & Ane Urquiola 4. Mary Tally & Jamie Barshop new fiction: 5. Courtney Schmoker & Kelly Goodpastor 6. Gemma Marangoni Ainslie & Clay Smith 7. Adam Lefton & Mary Miller umlauf: 8. Stephanie & Paul Henry 9. Megan Podowski & Reed Calhoun 10. Carla Umlauf & Tom Umlauf 11. Miranda Hoffman & Chrissy Bricker 12. Tim Lopez & Jenna Reeves

LaV supper Clubthe first of Tribeza’s Supper Club

Series, dinner at LaV on april 22 was hosted at one of austin's most beautiful new restaurants that also boasts the most impressive cellar in town. guests enjoyed luscious varietals, bistro favorites, and a light-hearted evening of fun served in impeccable french style.

new Fiction Confab at Lenoirthis year’s New Fiction Confab featured seven critically acclaimed authors of local and national fame. every year the writers spend a day in austin’s libraries leading workshops and reading from their latest works.

umlauf Garden partythe 16th annual Garden Party featured artist margo sawyer and raised funds for the umlauf’s sculpture garden and museum educational programs and long-term restoration project.

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LAKE AUSTIN ESTATENear the heart of the city, this beautiful estate is perfectly sited on 1.5 acres above Lake Austin. Follow the gentle slope of the grounds across a carpet of St. Augustine grass to the boat house in a protected inlet. Built with expert craftsmanship and attention to detail Dalgleish Construction and Gary Furman of Furman + Keil Architects, combined extraordinary materials to create this ultimately warm, welcoming, sophisticated and fun family home. Included in the many features are a separate guest suite, a large wine cellar, pool, cabana and a sport court. WWW.3905ISLANDKNOLL.COM

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WAtW: 1. Clayton Maxwell & Jennalie Lyons 2. Sarah Medina & Grace Steinel Jones 3. Becky Beaver & John Duncan 4. Micky Hoogendijk & Emma Hoogendijk la Condesa: 5. Mayra Garza & Shawn Ullman 6. Jazmine Sausameda & Joshua Frescas 7. Tyler Dunson & Alexis Lanman White Party: 8. Lauren Vandiver, Kendra Scott & Lara Schmieding 9. Marisa Tom & Nate Jaffee 10. Olivia Watson & Alyssa Garcia livestrong: 11. Alicia & Tony Capasso 12. Dani Lachowicz & Kristie Keating

star Bash – Women & their Worknonprofit Women & Their Work hosted its annual STAR Bash on april 26 to benefit the art education of underprivileged children, bring more art to austin, and maintain a culture of art appreciation in the city. attendees enjoyed food and drink, a silent auction, a raffle, and musical entertainment by jazz band the ephraim owens experience.

La Condesa Cinco de mayo Block partyLa Condesa held their 6th annual cinco de mayo downtown Block party on sunday, may 4th. the convivial event was sponsored by univision, dos equis, tecate, tequila cazadores and TRIBEZA, and included appetizers, free flowing margaritas, dance competitions, and a vip reception at malverde.

the White party at the Long Centerhosted by Kendra Scott and nonprofit LifeWorks, the white party raised funds for the nonprofit, which focuses on improving the lives of youth and young adults in austin. it’s an evening to wear white, mingle with friends, and raise money for a good cause.

the Kentucky derby party benefiting the LIVestrOnG Foundation held in the newly refurbished Hotel Ella, the inaugural Kentucky Derby Party was an evening to remember: gourmet food and drinks, a silent auction, live music, and a live stream of the derby itself. money raised went to the LIVESTRONG Foundation to benefit those afflicted by cancer.

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photog r a phy By joh n pesin a & m ig u eL a ng eL24 june 2014 tribeza.com

Bottom left to right: Tom Neville, EVP; Robert Hearn, SVP; Paul Holubec, Austin Chairman; Alan Nirenberg, EVP; Jason Thurman, Congress & Mopac President; Jon Levy, Westlake and Lakeway President; Back left to right: David Story, AVP; Tommy Ward, AVP; Brandon Ferguson, Commercial Loan O�cer; Wade Morgan, SVP; Hill Shands, Commercial Loan O�cer; Michael Ramirez, AVP; Frank Jackel, EVP; Mike Litton, SVP; Cody Naumann, VP; Sean Mills, SVP; Eric Kelley, SVP

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PlainsCapital Bank was proud to support the restoration of this iconic Austin mural. Helping return the mural to its original glory meant helping preserve the character and culture of Austin.

We believe in taking care of our customers and in giving back to the communities we serve.

Bottom left to right: Tom Neville, EVP; Robert Hearn, SVP; Paul Holubec, Austin Chairman; Alan Nirenberg, EVP; Jason Thurman, Congress & Mopac President; Jon Levy, Westlake and Lakeway President; Back left to right: David Story, AVP; Tommy Ward, AVP; Brandon Ferguson, Commercial Loan O�cer; Wade Morgan, SVP; Hill Shands, Commercial Loan O�cer; Michael Ramirez, AVP; Frank Jackel, EVP; Mike Litton, SVP; Cody Naumann, VP; Sean Mills, SVP; Eric Kelley, SVP

512.457.7500PlainsCapital.com

PlainsCapital Bank was proud to support the restoration of this iconic Austin mural. Helping return the mural to its original glory meant helping preserve the character and culture of Austin.

We believe in taking care of our customers and in giving back to the communities we serve.

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olive & June: 1. Marcella & David Davis 2. Taylor Terkel & Ryan Steed 3. Veronica & John Hottenroth ArW kick-off: 4. RT Moreno & Zelina Serna 5. Brockett Davidson & Melissa Culbertson 6. Cameron Breed & Tiffany Peters 7. Travis Huse & Lisa Smith tastemakers: 8. Dennis Gobis, Carley Dunavant & Shaun Baldwin 9. Shawna Fletcher & Katie McCoy 10. Theresa Grillo & Dave Manzer 11. Kimberly Bolton & Susie Felts 12. Suzanne & Matt McGinnis

Olive & june supper Clubpart of Tribeza’s own Supper

Club Series, this italian feast at Olive & June, held on may 6 made for a delicious evening. guests dined on fresh, vegetable-driven dishes and sumptuous dessert from chef shawn cirkiel.

austin restaurant Week Kickoff partyAustin Restaurant Week is an eight-day culinary event hosted over a two-week period, benefitting nonprofit meals on wheels and more. Tribeza produced this year's restaurant week and helped launch the week with a kickoff party at Olive & June on may 6. Bon appétit!

Culturemap tastemaker awardsthe CultureMap Tastemaker

Awards are an annual celebration of austin’s top culinary talent, hosted on may 7. attendees wined and dined with the best of the city’s restaurant scene at Brazos hall on east 4th street.

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photog r a phy By joh n pesin a26 june 2014 tribeza.com

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my Gr andFather Is dyInG.At 96 he is the last of the Mohicans in our family. All my other grand-

parents are already gone. He is in assisted living in Peoria, Arizona. He and Grandma left the frozen tundra of Minnesota many years ago. The snowbird friends they used to play cards with and drink cocktails with are long gone. He cannot see due to macular degeneration, and his for-merly keen blue eyes are rheumy and blank behind thick, useless glass-es. He no longer attempts to read the Wall Street Journal with a shaky, handheld magnifying glass, or listens to the news with the volume on full blast. He can’t hear, despite his hearing aids turned up to an au-dible hum. He has no appetite since Grandma died, and his well-worn clothes are swallowing his shrinking form in his La-Z-Boy recliner. His Manhattans have been replaced with servings of Ensure. He calls out for Grandma, gripes at the nurses, and no longer takes our phone calls. He has 24-hour care.

He lives in a place where people dine silently at four in the afternoon, where wheelchairs park in the lobby at random with openmouthed occu-pants staring straight ahead. Despite being a “nice” place, it smells stale, like loneliness and medicine.

I long to take him outside, but everything is too cold for him. Even Arizona.So I go outside often, by myself and with my children, in his honor. I

make it a point to walk the dog, hike the greenbelt, run at the lake—and I pray for him. I don’t picture him in Peoria. I remember him as the purposeful man who owned banks and drove a white Lincoln and came home for lunch. I spent childhood summers at my grandparents’ lake house in northern Minnesota. I waited for him after work, in my terry-cloth shorts and Wonder Woman bathing suit. He would park and I’d hug him hello and we would walk through the garden, where he would pull vegetables at random and let me eat delicious, dusty carrots. Like Mister Rogers, each day he would change into his prescribed outfit: shorts, socks, white loafers, and an unbuttoned short-sleeved dress shirt. He would light a cigar and start the grill. It was a very happy hour; ice

By KrIstIn a rmstrOnGILLustr atIOn By jOy G a LL aG her

Lake Lessons clinked in cocktail glasses, and we ate Wheat Thins and Triscuits and small cubes of cheese. He flipped pork chops and I sat on the cement steps, cleaning fresh corn, ripping silky shreds into a brown grocery bag. After dinner we played cards, slapped mosquitoes, listened to Patsy Cline, and stayed up late. I painted rocks, big white ones that I pulled out of the lake. Each one was a master creation, and I proudly sold them to all the neighbors as signed limited-edition paperweights. Grandpa was my best customer; he told me that with my business sense I was going to be quite a successful young lady one day.

We were outside all the time. He took me fishing for walleye and taught me how to drive his boat. He showed me how to tell when things were ripe and ready to pick. He mowed the lawn and when he was through, he would walk straight into the lake in his shorts with a gold bar of Dial soap and bathe, explaining that the lake was as clean as any bathtub. I believed him and sudsed off beside him, with minnows tickling my toes in the sand. At summer’s end, I left sadly, waving and making the letters “C” and “U” with my hands from the rear window, all the way down the gravel drive. See you. See you. See you.

Those summers are my happy place, part of my internal center and mental refuge. I go there when I need to breathe and remember when things were simple. Back in the days where kids had to be reminded to come inside, not urged to go out. Back in the days when you spent time with, rather than made time for, the people you loved.

We can re-create these days of old for ourselves and for our children. We can resurrect the spirit of family and dust off forgotten or forsaken traditions. Step one is to Go Outside. Go outside into nature and remem-ber how necessary and healing this is. And go outside of ourselves, fully connecting with the experiences and the people that make memories out of passing time.My grandfather, Carl V. Lind, passed away the morning after I wrote this essay.C U.

tribeza.com june 2014 29

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e x P o s e D

The Disappearing Rio Grande, capturing the geography, landscape, and culture influenced by this historic Texas wa-terway from its source in Colorado to its end in the Gulf of Mexico near Brownsville.

But photography wasn’t always the direction Schlegel’s professional life was headed. After completing his under-graduate business degree from Southern Methodist Univer-sity, he thought he would follow in his father’s footsteps in in-ternational business consulting, a career that had Schlegel’s family stationed in Latin America for much of his young life. But before applying for a master’s degree in business, he was stopped short by his father, who suggested a different path.

“One day, he asked me what I’d really like to do,” says Schlegel. “I’d always been interested in photography, but I had never really thought about it as a career to pursue. I looked at him and said, ‘I’d kind of like to get into photogra-phy.’ And he said, ‘Then why don’t you do that?’”

Schlegel credits his father’s response as being the best ad-vice he’s ever received. “He wanted me to answer the ques-tion for myself, and I will thank him for the rest of my life for that.”

He got his first full-time gig as a photographer for the Brownsville Herald, covering everything from traffic ac-cidents to sporting events, including a bullfight in Matam-oros, Mexico, that almost ended his life when one of the bulls jumped its pen and chased Schlegel around the ring.

“There were a few guys there from the Herald, and when they saw me running for my life, it really earned me some chops with them,” Schlegel recalls.

As he matured in his career, he spent a few more years in Brownsville before moving on to a job at the Corpus Christi Caller-Times and later landing a spot at the Dallas Morn-ing News in 1988. During his tenure there, he covered three Super Bowls, nine Olympic Games, and a smattering of in-ternational conflicts in Bosnia, Sri Lanka, Rwanda, and Af-ghanistan. In 2000, he moved to Austin to work remotely for the paper, but in 2008, following the economic recession, he faced company-wide layoffs and began a career in free-lance photography.

“It has not been a smooth road,” says Schlegel. “It’s a feast or famine sort of career, and I don’t sugar coat it when I talk to young people who are interested in getting into this. But if you can make it work, it can be very rewarding.” j. du puy

Erich Schlegelfr eeL a n ce p h otoj o u r n a Li s t

photog r a phy cou rtes y of erich sch Leg eL

I f you happened to find yourself stranded on, say, Matagorda Is-land, you’d want to tap the skills of someone who knows how to pitch a tent, rustle up dinner, and generally navigate the wild.

That would be photojournalist Erich Schlegel, who has traveled the globe capturing the human story in outdoor adventure for the better part of 30 years. Who better to serve as tour guide for our outdoors issue? This month Schlegel heads out to document the grueling Tex-as Water Safari, a 260-mile canoe and kayak race from San Marcos all the way to the coastal town of Seadrift. For the remainder of the year, he will work with Ultralite Films on a documentary film titled

on assignment for National Geo-graphic in austin, texas. from left, assistant dive safety officer roger Banks, photographer erich schlegel and dive safety officer james piper after the bubble curtain shoot in the underwater test tank at applied re-search Laboratories at the university of texas.


8 Q u e s t i o n s f o r e r i c h

How would you characterize the type of photog-raphy you do? i’d probably call it outdoor photojournalism, but it’s not just landscape photography. i like to key in on people. it’s the human aspect of the places that really bring a story to life.

What are some of the favorite places you’ve visited? i have three. i love Belize for its variety of recre-ation and culture. you’ve got rivers, mountains, caves, and barrier reefs along with the mayan ruins and culture. it has some of the best snorkel-ing, diving, and fishing all in this tiny little place. i love cuba for photography because it really is like going back in time to the 1950s, yet it’s just a few hours away. it’s surreal. and i also love nepal. you can never grasp the majesty of the himalayas until you see it first hand.

Is there a favorite place you love to photograph? that’s easy. texas. i’ve traveled all over the world, but i love coming home. i could go shoot a beach in morocco, but with this texas water safari, i can shoot the texas coast right here, and people re-ally don’t realize what a wonderful resource it is. i like going to places where not many people go like caddo Lake or remote places of west texas.

What kind of snacks do you always have on hand? i never go on a trip without jolly ranchers. i think i packed five bags with me on my trip to the amazon. (regular and passion fruit varieties.) that and beef jerky, if i can pack it. there's also a new austin-based company making meat-based energy bars called epic Bars that you can get at whole foods. they have beef, bison, turkey, and lamb flavors and are pretty good if you can't have beef jerky.

What do you like most about your job? Being able to find the real, honest emotion from

people in some of the most amazing places. it’s great when you can photograph a beautiful place, but it really means something when you can bal-ance that with the human component of what’s happening.

What do you like least about what you do? the unpredictability of freelance life. you’re al-ways wondering where the next job will come from.

What’s your favorite time of day to shoot? i’m a morning person, so i’d have to say early morning, before anything has been disturbed from the night.

What would be your dream job? i’ve always wanted to go back to nepal and do a story on the sherpas in the himalayas that they call the icefall doctors. they maintain the trail between the “Base camp” and “camp 1” on mount everest. other than the death zone about 28,000 feet, it’s the most dangerous place on the mountain.

schlegel and his daughter thira, then 13, now 14, wade the rio grande river upstream into santa elena canyon in Big Bend national park, texas. schlegel takes his daughter on different adventures during their summer vacations together.

e x P o s e D Erich Schlegel

Entertainment Calendar

JUNECALENDARSarts & entertainment

Musicneon treesjune 2, 6pmstubb’s BBQ

hoWie DAyjune 4, 8pmone world theatre

Austin symPhony Presents: the ClAssiCAl mystery tour – A triBute to the BeAtlesjune 6-7, 8pmpalmer events center

hugh lAurie With the CoPPer Bottom BAnDjune 6, 8pmparamount theatre

mAriAChi vArgAs en ConCiertojune 7, 8pmthe Long center

kutx live: slAiD CleAvesjune 8, 8pmparamount theatre

ACl tAPing: eD sheerAnjune 11acL Live at moody theater

AnDy grAmmerjune 13, 7:30pmthe parish

sAy Antyhingjune14, 7pmemo’s austin

toADiesjune 14, 7pmstubb’s BBQ

tromBone shorty & orleAns Avenuejune 15, 9pmemo’s austin

AnDreW BirD & the hAnDs of gloryjune 16, 8pmparamount theatre

PAulA Colejune 18, 8pmone world theatre

BlAke sheltonjune 20, 5:30pmaustin 360 amphitheater at circuit of americas

Cut CoPyjune 21, 7pmstubb’s BBQ

JACkoPierCejune 21, 8pmparamount theatre

texAs heritAge songWriters’ AssoCiAtion hAll of fAme AWArDs shoWjune 22, 7pmacL Live at moody theater

FilmhAnnA rAnChjune 2, 7:30pmmarchesa hall and theatrethe life AnD DeAth of Colonel BlimPjune 5, 7:30pmmarchesa hall and theatre

emmA mAejune 13, 8pm june 15, 2pmmarchesa hall and theatre

Jules AnD Jimjune 19, 7:30pmmarchesa hall and theatre

DreAms thAt moneyCAn Buyjune 25, 7:30pmaustin film society screening room

J’ACCusejune 26, 7:30pmmarchesa hall and theatre

Theatre5o shADes! the musiCAl- the offiCiAl PAroDyjune 3-4the Long center

vAnyA AnD sonio AnD mAshA AnD sPike

through june 22topfer theatre at zach theatre

BethAny through june 7the Long center

Comedynorm mACDonAljune 5 - 7cap city comedy

CristelA AlonZojune 11 - 14cap city comedy

Jimmy PArDojune 20 - 21cap city comedy

Brent morinjune 25 - 28cap city comedy

Jim Jefferiesjune 27, 8pmparamount theatre

eDDie iZZArD AnD the forCe mAJeurejune 27-28the Long center

trACy morgAnjune 28, 8pmparamount theatre

ChildrensCooBy-Doo live! musiCAl mysteriesjune 8, 3pmthe Long center

erth’s DinAsour Zoo livejune 17-22the Long center

hill Country gAlleriA inDePenDenCe DAy festivAljune 28, 4pmhill country galleria

Otherx gAmesjune 5-8circuit of the americas

roy loZAno’s BAllet folklÓriCo De texAs fiestA 2014june 21, 8pmparamount theatre

12th AnnuAl keeP Austin WeirD festivAl + 5kjune 28the Long center


http://www.aclfestival.com/

t he Lady Bird Johnson Wildflower Center is in full bloom, and this sea-son it’s larger—and even more beautiful—than the last. Their new Fam-ily Garden, which opened in May, doubled the size of the center’s garden

spaces with its nearly five acres of native plants. And it’s cultivating more than just fragrant flowers; the garden also serves as a playground with education resources, a model for sustainable landscape design, and more than a dozen interactive fea-tures (including a maze made of native shrubs, giant tree stumps for kids to climb on, giant birds’ nests made from native grape vines, and a grotto with caves and a waterfall).

Executive Director Susan Rieff says the garden will offer a new range of experi-ences for children and families, where kiddos can explore nature freely. The idea has been in the works for several years, and now it’s finally come to fruition.

“A few small groups of children have come out and played in the space already to give us a sort of preview of what to expect,” Rieff says. “The kids have all had a wonderful time, and they have surprised us with how they have interacted with some of the features in ways we didn’t anticipate. It’s been fun to watch.”

Along with the opening of the garden, the center plans to host its annual Nature Nights for six Thursdays this summer, beginning June 12. Rieff says the Wild-flower Center has always been guided by Lady Bird Johnson’s mission of “harmo-nizing the needs of man with the needs of nature.” With the Family Garden, they are serving the needs of parents with kids who want permission to play in the dirt.

“It’s really hard to have a bad day!” Rieff says. “I get to work with anincredibly talented and dedicated staff, who are supported by more than 800 volunteers. And I have the deep satisfaction of knowing that the center is doing vitally im-portant work and advancing Mrs. Johnson’s vision for a more sustainable world.” e. BanKs

e v e n t P i C k

Luci & Ian Family Garden

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Arts CalendarJune 5the ContemPorAry Austin – Jones Centerfilm: the institutescreening, 8:30pm

June 7WAlly WorkmAn gAlleryp.a. jones: above & Belowopening reception, 6pmthrough july 4

June 12 the ContemPorAry Austin – lAgunA gloriAorly gengerartist talk, 7:30pm

June 19BlAnton museum of Artthird thursday, 5:30pm

OnGOInG the ContemPorAry Austinsusurrusjune 4 - 28a secret affairthrough august 24orly gengerthrough august 24

gAllery shoAl Creektony saladino + Karen hawkinsthrough june 14

yArD Dog Art gAlleryBill miller: new workjune 21 - july 27

lorA reynolDs gAlleryjason middlebrookthrough july 5

BlAnton museum of ArtBetween mountains and seas: arts of the ancient andesthrough august 17in the company of cats and dogsjune 22 - september 21

hArry rAnsom Centerthe world at war 1914-1918through august 3

mexiC-Arte museumyoung Latina artists 19: y, qué?june 13 – september 7women of the serie projectjune 13 – september 7

DAvis gAlleryall summer Longjune 7 – august 30

russell ColleCtion fine Art gAlleryfive generations of pissarrojune 1 - 30

arts & entertainment C A l e n D A r s


ENROLL TODAY BY VISITINGBALLETAUSTIN.ORG OR BY

CALLING 512.501.8704

• Classes for boys & girls beginning at age 3

• Now registering for summer classes

• Fall registration opens June 10

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June 21, 8:00 p.m. T June 22, 3:00 p.m.North Door • 502 Brushy street 78702 • tickets $10

t he very firs t all female version of Puccini’s La Bo h ème

sPoNsoreD By

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R

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June 21, 8:00 p.m. T June 22, 3:00 p.m.North Door • 502 Brushy street 78702 • tickets $10

t he very firs t all female version of Puccini’s La Bo h ème

sPoNsoreD By

L iz Cass felt so compelled to produce an all-female version of La Bohème that it was only a matter of time before lofty ideas led to cross-dressing, et voila, La Femme Bohème was born. It is a dream turned into reality, one Cass says she has

envisioned for the past five years. This is the first ever production of La Bohème with an all-female cast, and one that

promises to bring a whole new dynamic to an opera already filled with emotion and an-guish, centering on themes of friendship, love, hardship, struggle, and creative expres-sion. A woman’s perspective will help to tell the story in a new way, Cass says.

“La Bohème is a total human experience story,” Cass says. “I wanted to show how at the core of it all, we share so many things. We have much more in common than we don’t have in common.”

Cass says women are often misrepresented as divas in the opera world, whereas her cast is made up of “amazing, passionate, artistic women.” But there’s more to this pro-duction than empowering the ladies; it’s also a way to celebrate diversity and expose just a few of the many layers of complexity in a person’s life.

“Being an opera singer and now producer, I totally identify with the pain of struggling for your art and for love,” Cass says. “How life can be complicated and reality can hit you like a ton of bricks. This production, having characters that straddle the gender norms, takes that idea a step further.”

La Femme Bohème clearly wrestles with broad, complex themes, but there’s also beau-tiful simplicity in the idea of sharing the human experience-good and bad-with one an-other. Compassion is one powerful tool. e. BanKs

A r t s P i C k

La Femme Bohème

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ART SPACES

Museumsthe ContemPorAry Austin: lAgunA gloriA3809 w. 35th st. (512) 458 8191 driscoll villa hours: tu–w 12-4, th-su 10–4 grounds hours: m–sa 9–5, su 10–5 thecontemporaryaustin.org.

the ContemPorAry Austin: Jones Center700 congress ave. (512) 453 5312 hours: w 12-11, th-sa 12-9, su 12-5 thecontemporaryaustin.org

Austin gAlleries5804 Lookout mountain dr. (512) 495 9363 By appt. only austingalleries.com

BlAnton museum of Art200 e. mLK jr. Blvd. (512) 471 7324 hours: tu– f 10–5, sa 11–5, su 1–5 blantonmuseum.org

the BoB BulloCk texAs stAte history museum1800 congress ave. (512) 936 8746 hours: m–sa 9–6, su 12–6 thestoryoftexas.com

elisABet ney museum304 e. 44th st. (512) 458 2255 hours: w–sa 10–5, su 12–5 ci.austin.tx.us/elisabetney

frenCh legAtion museum802 san marcos st. (512) 472 8180

hours: tu–su 1–5 frenchlegationmuseum.org

george WAshington CArver museum1165 angelina st. (512) 974 4926 hours: m–th 10–9, f 10–5:30, sa 10–4 ci.austin.tx.us/carver

hArry rAnsom Center300 e. 21st st. (512) 471 8944 hours: tu–w 10–5, th 10–7, f 10–5, sa–su 12–5 hrc.utexas.edu

lBJ liBrAry AnD museum2313 red river st. (512) 721 0200 hours: m–su 9–5 lbjlibrary.org

mexiC–Arte museum419 congress ave. (512) 480 9373 hours: m–th 10–6, f–sa 10–5, su 12–5 mexic–artemuseum.org

o. henry museum409 e. 5th st. (512) 472 1903 hours: w–su 12–5

thinkeryAustin ChilDren's museum1830 simond avehours: t-fri 10-5, sa-su 10-6thinkeryaustin.org

umlAuf sCulPture gArDen & museum605 robert e. Lee rd. (512) 445 5582 hours: w–f 10–4:30, sa–su 1–4:30 umlaufsculpture.org

arts & entertainment m u s e u m s , g A l l e r i e s & t h e A t e r


arts & entertainment m u s e u m s & g A l l e r i e s

GalleriesArt on 5th3005 s. Lamar Blvd. (512) 481 1111 hours: m–sa 10–6 arton5th.com

ArtWorks gAllery1214 w. 6th st. (512) 472 1550 hours: m–sa 10–5 artworksaustin.com

Austin Art gArAge2200 s. Lamar Blvd., ste. j (512) 351-5934hours: tu–sa 11–6, su 12–5 austinartgarage.com

Austin Art sPACe gAllery AnD stuDios7739 north cross dr., ste. Q (512) 771 2868 hours: f–sa 11–6 austinartspace.com

CAPitAl fine Art1214 w. 6th st.(512) 628 1214hours: m-sa 10-5capitalfineart.com

CreAtive reseArCh lABorAtory2832 e. mLK jr. Blvd. (512) 322 2099 hours: tu–sa 12–5 uts.cc.utexas.edu/~crlab

DAvis gAllery837 w. 12th st. (512) 477 4929 hours: m–f 10–6, sa 10–4 davisgalleryaustin.com

flAtBeD Press2830 e. mLK jr. Blvd. (512) 477 9328 hours: m-f 10-5, sa 10-3 flatbedpress.com

gAllery BlACk lAgoon4301-a guadalupe st. (512) 371 8838 hours: sa 1-5 galleryblacklagoon.com

gAllery shoAl Creek2832 mLK jr. Blvd. #3 (512) 454 6671 hours: tu–f 11–5, sa 10–3 galleryshoalcreek.com

grAyDuCk gAllery608 w. monroe dr. (512) 826 5334 hours: w 11-6, th 4-8, f-sa 11-6, su 12-5 grayduckgallery.com

lA PeñA227 congress ave., #300 (512) 477 6007 hours: m-f 8-5, sa 8-3 lapena–austin.org

lorA reynolDs gAllery360 nueces st., #50(512) 215 4965hours: w-sa 11-6lorareynolds.com

lotus gAllery1009 w. 6th st., #101 (512) 474 1700 hours: m–sa 10-6 lotusasianart.com

monDo gAllery

4115 guadalupe st.hours: tu - sa, 12- 6mondotees.com

the nAnCy Wilson sCAnlAn gAllery 6500 st. stephen’s dr. (512) 327 1213 hours: m-f 9-5 sstx.org

okAy mountAin gAllery1619 e. cesar chavez st.sa 1-5 or by appointment(512) 293 5177 okaymountain.com

Positive imAges 1118 w. 6th st. (512) 472 1831 hours: m-sa 10-5, su 12-4

russell ColleCtion fine Art1137 w. 6th st.(512) 478 4440 hours: tu–sa 10–6 russell–collection.com

stePhen l. ClArk gAllery1101 w. 6th st. (512) 477 0828 hours: tu–sa 10–4 stephenlclarkgallery.com

stuDio 101011 west Lynnhours: tu–sa 11–5 (512) 236 1333 studiotenarts.com

testsite502 w. 33rd st.

(512) 453 3199 By appt. only fluentcollab.org

WAlly WorkmAn gAllery1202 w. 6th st. (512) 472 7428 hours: tu–sa 10–5 wallyworkman.com

Women & their Work1710 Lavaca st. (512) 477 1064 hours: m–f 10–6, sa 12–5 womenandtheirwork.org

yArD Dog1510 s. congress ave. (512) 912 1613 hours: m–f 11–5, sa 11–6, su 12–5 yarddog.com

Alternative Spaces

ArtPost: the Center for CreAtive exPression4704 e. cesar chavez st.artpostaustin.com

Austin PresenCe330 Bee cave rd., #700 (512) 306 9636 hours: tu–f 10–6, sa 10–4austinpresence.com

BAy6 gAllery & stuDios5305 Bolm rd.(512) 553 3849

By appointment onlybay6studios.com

Big meDium5305 Bolm rd., #12 (512) 939 6665 bigmedium.org

ClArksville Pottery & gAlleries4001 n. Lamar Blvd., #550(512) 454 9079hours: m-sa 11-6, su 1-4

Co-lAB ProJeCt sPACe613 allen st. (512) 300 8217 By appointment only colabspace.org

fAreWell Books913 e. cesar chavez st. (512) 476 domy hours: mon-sa 12–8, su 12–7 domystore.com

JuliA C. ButriDge gAllery1110 Barton springs rd. (512) 974 4025 hours: m–th 10–9:30, f 10–5:30, sa 10–4 ci.austin.tx.us/ dougherty/gallery.htm

PumP ProJeCt Art ComPlex702 shady Ln. (512) 351 8571 pumpproject.org

roi JAmes3620 Bee cave rd., ste. c

(512) 970 3471By appointment only roijames.com

sPACe 123121 e. 12th st. (512) 524 7128 t-f 10-5 space12.org

Fredericksburg

AgAve gAllery208 e. san antonio st.hours: m-sa 10-5(830) 990 1727agavegallery.com

ArtisAns At roCky hill234 w. main st. (830) 990 8160hours: m-sa 10-5:30, su 11-3artisansatrockyhill.com

freDeriCksBurg Art gAllery314 e. main st.(830) 990 2707hours: m-sa 10-5:30, su 12-5fbartgallery.com

insight gAllery214 w. main st.(830) 997 9920hours: tu-sa 10-5:30insightgallery.com

Whistle Pik425 e. main st.(830) 990 8151hours: m-sa 10-5


http://trulucks.com/pages/arboretum-austin

http://casablanca-living.com/

TRIBEZ AtAlka n I n s I d e r ' s g u i d e to A u s t i n ' s h i d d e n g e m s .

By L e i g h pat t e r s o n

she dOesn't LeaVe hOme WIthOut 'em:JAd e' s su m m er e ssentiAl s fo r th e spri n g s

s n e A k P e e k

Wh At ’ s in my BA rton sPrings BAg?JADE PL ACE-MATHEWS Jade Place-Mathews is one part of the well-traveled, stylish trio who

own Friends and Neighbors (2614 E. Cesar Chavez, friendsaustin.

com), a new East Austin destination that’s part clothing boutique, part

coffee mecca, part artisanal sundry shop, and part evening hangout, all

stationed in different rooms of an old house. Place-Mathews, who also co-

owns Hillside Farmacy with her husband Greg Mathews, shared with us

the components of her Barton Springs bag. Bring on the sunshine!

photog r a phy By m ich a eL a . m u LLer

PAW PAW o i n tm e n t: I pretty much have a tube of this in every bag I own. It’s made close to where I grew up in Australia, and I use it as a lip balm, on mosquito bites, and dry skin. The smell reminds me of my friends and family at home.

u n o : Anyone who knows me knows I will play Uno anywhere, anytime. If this pack could talk it would probably say, “Stop drinking so much tequila and buy a new pack that actually has all of the cards.”

keys : I have a ‘71 Volkswagen Karmann Ghia convertible, and it’s so much fun driving to Barton Springs in it—swimming noodles sticking out the back. Plus, I know I’ll be warm enough to jump right in when I get there.

e Arly BirD g r Anol A BAr : Slightly sweet and a little salty, I got addicted to these in Brooklyn. Luckily, we now sell them at F&N.

Gather Journal : Reading Gather Journal always makes me hungry. It is dedicated to the aspects of gathering—dining, drinking, harvesting, and cooking—and has definitely helped inspire many dinner parties in our backyard.

throW: My husband gives me a hard time about buying so many textiles when we travel. Austin is the perfect place to use them all the time as blankets, towels, or sarongs.

sung l A sses : I can’t go anywhere without my Persol sunnies.

hAt: I found this on our last trip to Mexico: it’s not fancy, but it fits perfectly and covers my neck and shoulders. As I get older, I’m starting to get more paranoid about the sun.

BAg : This Mara Hoffman bag is huge with sturdy leather straps—I can pile it full for a day at the springs.


Here's a summer treat from the nice people at Weather Up (1808

E. Cesar Chavez St.), who are serving up boozy snow cones from

their SaniServ Slushy Machine all season long. Here, owner Kath-

ryn Weatherup shares a couple of inspired flavor suggestions for her

favorite icy combinations.

the AvenueReposado tequila CalvadosCocchi AmericanoFresh lemon juicePassion fruit syrup (cane sugar and fresh passion fruit juice)

the tAis toi (PiC tureD)Armagnac brandyOloroso sherry Blackberry and mint syrups

Fresh lime juice

A D u lt s n oW Co n e s : A TI P SY RI FF O N E V ERYO N E ’ S CH I L D H OO D FAVO RITE

rig ht FOOT FORWARDThis summer we’re sitting poolside with hAri mAri , the Texas-

based sandal company with a do-good slant—$3 from every pair

supports kids battling cancer. And lest you wonder if it ’s too soon

to upgrade last year’s pair, we have four words for you: memory

foam toe posts.

Hari Maris shoes retail for $60. Find a full list of Austin stockists—including Stag, By George, and Whole Earth Provision Co.—at HariMari.com.


AUSTINSHADEWORKS

www.austinshadeworks.com

512-472-1768

New Location Summer 2014!

http://wendowfineliving.com/

http://www.austinshadeworks.com/

http://cuppettarchitects.com/

http://www.dwgd.com/


Welcome to Madrono Ranch.


r e f u g e

b y a m a n d a e y r e w a r d | p h o t o g r a p h y b y w y n n m y e r s

J u s t o u t s i d e o f

a u s t i n , a r e s i d e n c y

o n t h e r a n g e

o f f e r s w r i t e r s

u n f e t t e r e d t i m e

t o c r e a t e , a n d

d r a w i n s p i r a t i o n

f r o m t h e r u g g e d ly

beautiful landscape.


A cheery artist’s cabin provides a temporary home on the range.

As you turn off the

paved road and enter

the ranch...your heart-

beat slows just a bit.


i a r r i v e d a t

m a d r o ñ o r a n c h

w i t h a pa c k a g e o f

i n d e x c a r d s, a b ag o f

co f f e e, a j u g o f w i n e,

a n d t h i r t e e n c a n s o f

s o u p. f r o m t h e s e i n -

g r e d i e n t s i h o p e d to

c o n s t r u c t a n o v e l . It was fall in Texas, hot and dry, and I’d also

tossed a swimsuit and sneakers into my car

with the thought that maybe I’d start jogging

again, and swim afterward. (I planned to

be in pajamas for the rest of my hours.) As

a mom of three wonderful and mischievous

children, I was tired. When I drove off the

paved road into the ranch, I rolled down my

car window and inhaled, smelling sage.

I had heard about Madroño Ranch, which

is owned by Austinites Martin and Heather

Kohout, from my friend Juli Berwald, a bi-

ologist and science writer. Juli wrote the first

chapter of her book about jellyfish, Spineless,

at Madroño. She remembers, “While I was at

Madroño, the swifts were nesting in the eaves

of the Lake House. Early in the morning the

babies would start chirping for food…they

were my alarm clock.”

Madroño Ranch is rugged and lovely, com-

prising 1,500 acres and located on Wallace

Creek a few miles north of Medina. The prop-

erty includes a lake of about 25 acres and nu-

merous other streams and draws; steep, rocky

terrain; and grassy, rolling hills. It’s home to a

number of plant and animal species, includ-

ing bison and chickens; the madrone trees

(madroño in Spanish) for which the ranch is

named; feral hogs; raccoons; whitetail, sika,

and axis deer; bass, bluegill, catfish, crappie,

and perch; bald eagles; wild turkeys; and

many more, according to the ranch’s website.

The Kohout family first began their rela-

tionship with the property when Heather Ko-

hout’s mother, Jessica Hobby Catto, bought

600 acres. As the years passed, Martin and

Heather bought more of the property as it

became available, enjoying time there with

their three children Elizabeth, Tito (Chris-

topher), and Thea.

Martin and Heather, both bookworms, fell

in love at Williams College. “We didn’t start

dating until the spring of our senior year

despite some very determined and, in retro-

spect, probably creepy stalking on my part,”

confides Martin. “Since the college closed the

dorms during spring break, and I couldn’t af-

ford to fly home to California, I asked Heath-

er if I could stay at her house while she was

visiting her folks. She said yes, and when she

returned after spring break, well, something

just . . . happened, and I stayed. Maybe it was

the lilacs.”

The Kohouts wanted to share their ranch

but weren’t sure how to begin. “We were un-

easy with using the property as a pet, which

is what having a nonworking ranch usually

devolves to,” says Heather. “Everyone needs

to work in a relationship, but the Texas Hill

Country is a tough place to make a go of it un-

der traditional agriculture and ranching par-

adigms, which tend to require slow (or swift)

destruction of the land. How do we open the

place up carefully? How do we share it? How

do we start thinking out loud with Very Prac-

tical People and visionaries about managing

such a place? A residency program seemed

like a good start.”


Owner Heather Kohout

loves “all the living water.”



Miles from urban traffic, the

only delays on ranch roads

are caused by wandering

livestock.


Also in residence: chickens.

As wells as various forms of

Texas-inspired art.


“Given our backgrounds in various aspects

of the word biz, we came up with the idea of

giving time and space to writers, specifically

environmental writers,” says Martin, adding

wryly, “whatever that means; we didn’t real-

ly know what that meant then, and we still

don’t.”

With the help of an advisory board (which

includes Jesse Griffiths of Austin’s Dai Due

Butcher Shop and Supper Club, who also hosts

“ethical hunting schools” at the ranch), the

Kohouts began accepting applications. More

than forty artists have now visited Madroño.

Geologist Julia Clarke worked on a chapter

for the Princeton Guide to Evolution there.

“An electric vermillion flycatcher outside the

window and low flybys from belted kingfish-

ers during a swim in the pond provided only

a small part of the inspiration—diversity! I

recorded 80 species of birds, flocks of dusky

grey wild turkeys, a silent encounter with an

excitable group of wild hogs, and the lonely

honks of a single Chinese goose repeating on

the canyon walls. Local, introduced, beautiful

with or without names,” says Clarke. Novelist

Dalia Azim adds, “I went for walks three or

four times a day, drawing inspiration from the

landscape. It was incredibly centering, inspir-

ing, and productive.”

My first evening at Madroño, I marveled

at the wide sky as it changed from blue to

orange and then transformed into glittering

night. The main character of my novel, Home-

coming, is a girl named Carla who leaves her

native Honduras to find her mother in Texas.

That evening as I typed, Carla also looked up

at a bowl of stars.

The next morning I brewed coffee and

laced on my sneakers. I puffed along, reach-

ing a wire fence. Undeterred, I hopped over

and soon saw what the fence was meant to

contain: a herd of bison that snorted at me

as I stood, panting, in my running shorts. I

couldn’t remember if bison were aggressive,

so I sprinted back to the house. I amended my

workout plan: after every ten pages, I would

jump in the lake.

Many visitors find the bison inspiring. Art-

ist Shelby Prindaville says, “The Madroño

Ranch residency provided a wonderful oppor-

“ i w e n t f o r w a l k s t h r e e o r f o u r t i m e s

a d ay, d r a w i n g i n s p i r at i o n f r o m t h e

l a n d s c a p e . i t w a s i n c r e d i b ly c e n t e r i n g ,

i n s p i r i n g , a n d p r o d u c t i v e . ” - d a l i a a z i m


Artist, Graham Burns, at the Madroño Ranch, sips coffee outside his cabin.


Bison range freely on the 1,500-acre Madroño Ranch.



Grass-fed Madroño Ranch bison meat. jesse Griffiths, of Dai Due Butcher Shop and Supper Club, runs a series of ethical hunting, fishing, and cooking classes throughout the year at the ranch.


tunity for me to begin a body of work focused

on bison, one of the quintessential American

icons.” And during his visit, says writer David

Todd, “I was mostly working through a chap-

ter about the fall and return of buffalo in the

state. I felt very fortunate to get to write about

the century-long recovery of these wonderful

‘crooked-backed oxen’ right there in the midst

of the very alive, snorting, steaming, shaggy

Madroño bison! How lucky could I be?”

I fell into a wonderful rhythm of writ-

ing, swimming, and eating lazy (soup) din-

ners while watching the sunset. The ranch

foreman, Robert Selement, who lives on the

property and has worked there since he was

a teenager, delivered wood, and when he no-

ticed it went untouched, he asked me, kindly

and without judgment, if I needed a lesson on

starting a fire. (I did, and the fire was won-

derful.)

When I came to a place in my book where

I felt stuck, I explored the ranch. Heather de-

scribes her beloved land beautifully: “I love all

the living water. I love the deep draws with

their secret ferns and gnarled madrones and

dripping springs, alive with moving things,

especially those vexing warblers. There’s

a view from a rise near the top of the road

above Robert’s house that looks east that I

love. I love the rocky valley filled with old ma-

ples and hardwoods. I love the side of a hill

overwhelmed with cedar that still has moss

growing even in the summer. Moss! I love the

cleared fields in the cold, sharp weather, espe-

cially when the bison are huffing their white

breaths and making those grunts that sound

like they emerge from the center of the Earth.”

Somehow, in the stillness of the ranch, I

found my story. By the time I filled the recy-

cling bin with metal cans, an empty wine jug,

and more than a few discarded pages, I had a

draft of Homecoming to send to my agent. It

still feels like a miracle to me.

I am not the only one to feel that Madroño

Ranch might, perhaps, be magic. Remembers

Heather, “Once, when I got annoyed at some

peacocks that had shown up unexpectedly at

the main house and wouldn’t let me in peace

to watch the sun rise on the porch, I huffed off

to the lake with my binoculars and sat there.

I saw something appear in the water about 25

yards away and watched. What was it? Wasn’t

a snake, because it wasn’t moving. Could be

two turtles, but they looked odd. I checked

with the binocs. It was a small alligator. I’ve

been accused of all sorts of things since that

sighting, and most of them probably aren’t

true. No one’s ever seen the alligator again.”

“ i l o v e t h e c l e a r e d

f i e l d s i n t h e c o l d,

s h a r p w e at h e r , e s p e -

c i a l ly w h e n t h e b i -

s o n a r e h u f f i n g t h e i r

w h i t e b r e at h s a n d

m a k i n g t h o s e g r u n t s

t h at s o u n d l i k e t h e y

e m e r g e f r o m t h e c e n -

t e r o f t h e e a r t h . ”

- h e at h e r k o h o u t s

For more information, see madronoranch.com

Amanda Eyre Ward lives in Austin with her family. Her

fifth novel, Homecoming, will be published by Random

House in 2015.


Cantilevered out over a ravine, Contey’s home is balanced between gravity and flight.


call ofthe wild

b y c l ay t o n m a x w e l l | p h oto g r a p h y b y c a s e y d u n n | s t y l i n g b y a da m f o r t n e r

A r e i m A g i n e d d A n c e s t u d i o c o n n e c t s t o t h e s o o t h i n g r h y t h m s o f h i l l

c o u n t r y A n d p r o v i d e s A d r e A m y s t A g e f o r l e s s - i s - m o r e l i v i n g .


simplicity reigns in this

streamlined kitchen of

slate and bamboo. when you first walk into parenting

guru Carrie Contey’s new living room,

about 20 miles west of Austin, you

sense immediately how this building

began as a dancer’s dream laboratory.

Great expanses of windows open the loft-like space to the out-

doors, bringing light, breeze, and the green of the surrounding

tree-covered hills into the room. Boundaries between inside

and out feel deliberately porous. Such openness has a physi-

cally energizing impact—as if leaping like a dancer or maybe

gliding like the turkey buzzards just outside Contey’s windows

is within the realm of possibility.

This home is all about possibilities. In 2005, Austin Com-

munity College dance department chair José Bustamante,

wanting a studio where he could experiment with video pro-

jection, collaborated closely with Austin architect Rick Black

to create a choreographer’s playground. Brainstorming during

sometimes seven-hour meetings that lasted through dinner,

Black and Bustamante laid out a plan for what would be-

come a 1,620-square-foot dance studio with 21-foot ceilings

downstairs, and a wide-open kitchen/dining/living area with one

bedroom and two baths upstairs. The upstairs walls are movable

wooden panels that open to overlook the dance studio below.

“The inspiration for the project was to provide space that

dealt with the sense of gravity,” says Black, who, like Busta-

mante, saw this as an art project as much as an architectural

one. “That seemed interesting to José from the point of view of

a dancer—the sense of weight and hovering.”

Like a dance posture, the 1,170-square-foot upstairs liv-

ing space cantilevers out from the building’s sturdy metal

frame—achieving a striking balance between gravity and


A vase of cherry blossoms creates balance with the home’s handsome steel beams and window frames.


Contey watches the

ever-changing scene outside:

light and shadow, turkey

buzzards, clouds rolling in.


Contey’s airy, unadorned bedroom is a prime spot for sunrise watching.

With soaring ceilings and nothing

but her desk and a bike, Contey’s

office is a fresh clean slate.“ i Wa k e u p e v e ry m o r n i n g W i t h

t h e s u n s i n C e m y b e d ro o m

W i n d oW faC e s e a s t. i a m v e ry

aWa r e o f t h e s ta r s. i C a n s i t

a n d WatC h t h e C lo u ds f o r

h o u r s. i f e e l m u C h m o r e i n t u n e

W i t h h oW t h e Wo r l d i s m ov i n g.”


flight. A butterfly roof lifts the structure upward and funnels rain to

a 10,000-gallon water tank. Handsome custom-made steel beams and

window frames anchor the roof, while the clean sparseness, high ceil-

ings, and expanses of windows make it float.

It feels like more than chance that Contey, who bought the house

from Bustamante last November, should now be the steward of such a

balanced creation: helping families with young children find their own

equilibrium is her life’s work. With a Ph.D. in clinical psychology and

a specialty in prenatal and perinatal psychology, Contey launched her

coaching practice in 2004. At the time, she supported parents in their

early years of raising children through one-on-one and small-group

meetings in her south-central Austin home. Over the past decade, Con-

tey has developed her practice into a broader form of parent coaching,

creating an online community that spans the globe, and her compre-

hensive program for new parents, Evolve, has taken off.

“Just talking about parenting and self-care wasn’t enough,” says Contey,

who structured the Evolve program to support parents in all areas of fam-

ily life: parenting, personhood, partnership, and prosperity. Contey works

with clients for more than a year, interacting with them through daily

e-mails, a community site, livecasts, and in-person gatherings.

“In this way, I can consistently whisper in their ear, ‘Hey, slow down,

get connected, be playful,’ and help them really find a new way of think-

ing and being,” says Contey. “Through the work we do together, they

rewire their own brains and create more mindful ways of connecting

with and guiding their growing people. And ultimately family life, and

life in general, becomes more fun.”

It is because of this Web-based evolution of her work that Contey

has been able to realize her own dream—living a more streamlined life

close to nature. In the midst of one of her regular work/play road trips

this past summer, driving alone in her car, she hit upon the clarity that

inspired this move away from ever-more-dense Austin to its outskirts.

“I was on the open road, it was beautiful weather, and the message that

kept blaring at me was ‘Bigger nature, smaller living space, less stuff.’”

Upon her return to Austin, she found this property while browsing a

modern housing website. Bustamante, who’d been so busy with his full-

time job in Austin that he wasn’t able to stay out at the house enough,

was ready to pass it on. Carrie acted fast, drove out to see it, fell in love,

and ended up signing the papers the day before Thanksgiving. And her

love affair with the house has only grown deeper over time.

“It feels like it is changing me to be living in such nature,” she says,

looking out over the newly green spring landscape from her back pa-

tio. “I wake up every morning with the sun since my bedroom window

faces east. I am very aware of the stars. I can sit and watch the clouds

for hours. I feel much more in tune with how the world is moving. It’s

changing me, and how I want to work. Just being here puts me in a

state of complete awe. What I’m consuming each day . . . it feels like a

satisfying feast that nourishes me deeply.”

Black and Bustamante were very deliberate in building the house

in relation to natural cycles. “We figured out some ways to bring the

breeze in low and ventilate up high in order to take advantage of ther-

mal convection,” says Black. “We oriented the building away from the

afternoon sun and toward the ravine that lies to the east. Apparently

the moonrise is amazing there.”

And even though it takes only about half an hour without traffic to

drive in to Central Austin, Contey does not go to town much. She doesn’t

miss city living. Friends come out, her neighbors all watch out for one

another, and she travels plenty for work and play. Rather than feeling

isolated, she feels the opposite: more connected—with her work, the

landscape, the people she loves, and with what makes her hum.

“If I am asking my clients to slow down and connect with their peo-

ple and get more in tune with what they love about their life,” says Con-

tey, “I need to be living that myself every day. If I am going to help

others find and create their most joyful lives, I’d better be practicing

what I preach.”


h u n t i n gd ow n d i n n e r

b y e l i z a b e t h w i n s l o w | photography by j o d y h o r t o n

Styling for Georgia Pellegrini by Ashley Horsley | Hair + Makeup by Lindsey Harvey

Call it a culinary time warp—across the country chefs are returning to old-fashioned methods of food preparation.

we asked two gun-toting, butcher knife-wielding enthusiasts why reconnecting with our culinary past matters.


With a series of books, a blog, and adventure getaways, Georgia Pelligrini wants to make sure other women know hunting’s not just for the boys.



it’s a cultural cliché to say that everything

old is new again, and yet in the culinary

world, that’s never been truer. Food prepa-

ration methods that date back to pioneer

days (and were born and practiced out of necessity)

are currently being resurrected and championed by

some of our most forward-thinking cooks.

not that many generations ago, it wasn’t possi-

ble to not know where our food came from (hint:

it wasn’t from plastic-wrapped packages at the su-

permarket). That’s because we were likely actively

involved in growing, slaughtering, preserving, and

preparing it. Being hungry meant getting busy, like

it or not. But in the mid 20th century, that began to

change. Convenience foods replaced time-hon-

ored recipes and from-scratch cooking, factory

farms usurped small family farms, and fluorescent

lights and nine-to-five schedules replaced the dai-

ly rhythms of the seasons. Are we better off? Two

chefs who champion traditional techniques and

butchering skills think not. Through hunting and

foraging classes, supper clubs, and cookbooks,

each seeks to be a guide through our culinary her-

itage, perhaps tweaked for modern life but best

not forgotten.

georgia PellegriniOwner, Adventure Getaways; Author, Food Heroes, Girl Hunter, and Modern Pioneering

Georgia Pellegrini grew up fishing for trout for

breakfast on her family’s property in upstate

New York. At the side of her grandmother, she

learned to cook and forage for edibles in the

woods, but then she headed off to the big city

to make her fortune. The hectic life of an in-

vestment banker made her miserable, though,

so she sought out ways to get reconnected to a

past in which she’d felt happy and free. Stints at

New York’s Blue Hill Restaurant and a culinary

internship in France taught her about paying

the karmic price for food—she killed a turkey

with her own hands and learned to dress and

cook it. Inspired, she picked up her pen to share

her adventures with others. And now, in addi-

tion to publishing three books, she leads wom-

en on adventure getaway weekends and offers

modern gals the opportunity to get their hands

dirty and learn updated pioneering skills that

make for a more connected and authentic life.

There’s a resurgence of interest in traditional

techniques for hunting, growing, foraging, and

preparing food. Where do you think this cultur-

al yearning is coming from?

I think it’s an antidote to the very technolo-

gy-driven times we’re all living in. Trying eco-

nomic times are a great equalizer—it makes us

ask, “What do we really need?” People are crav-

ing what’s really lasting, they want to use their

hands, roll up their sleeves, get back in touch

with things that are more grounding.

What are your three favorite traditional food

techniques?

I’m a big proponent of brining—brining is the

key to making wild game more palatable and

preserving the vegetables you’ve gathered or

grown. I’m also very intrigued with smoking

foods. There are so many different ways to

flavor smoke with herbs, or by using different

woods when you’re smoking cheese, fish, or

meat. And of course there’s canning, a wonder-

ful way to preserve your harvest whether it’s

fruit preserves or pickled ramps you’ve gath-

ered.

What are some “forgotten” ingredients we

should all be revisiting?

Purslane is wonderful. You can find it in the

sidewalk cracks. It has more omega 3s than

fish, and a naturally tart flavor, so you don’t re-

ally need dressing when you make it into salad.

I have a simple and delicious recipe for purs-

lane with red onion, tomatoes, hard boiled egg,

salt, and olive oil. I love wonderfully bitter dan-

delion greens as well.

What are some trends you’re seeing within the

general return of traditional foodways?

I think people are finding ways to get back to

the land, whether by keeping backyard chick-

ens, a beehive on their rooftop, or planters in

their driveways. We’re finding ways to be more

hands-on and to create a relationship with

whole foods and connection.

Can you describe some traditional techniques

that you’ve tweaked to adapt to modern life?

I have a great recipe for cheese that you can

make in 30 minutes. You can make home-

made fresh butter in 15 minutes using a mixer.

Many of my recipes have a fun modern twist—I

use red wine to make popsicles, and preserve

strawberries with balsamic and black pepper in

homemade fruit roll-ups.

What other aspects of your daily life are im-

pacted as you embrace a return to traditional

foodways?

I now see possibility in the backyard and on ur-

ban streets. I see the natural world differently

and have a symbiotic relationship with it—I

know how to interact with it instead of keeping

it at arm’s length.


Chef jesse Griffiths passes

essential skills for catching

and cooking your supper to

the next generation.


Filleting just-caught white

crappie is quick work for

practiced hands. Right:

Griffiths preps dinner with

his young daughter Paloma.


Jesse griffithsChef/Owner of Dai Due Butcher Shop and Supper Club; Owner, Dai Due Hunting and Fishing School; Author, Afield

To scores of devoted customers, Jesse Griffiths

is the moral compass of our local food scene.

He founded his business on the simple princi-

ple that people can eat extremely well on foods

sourced solely from our own food shed. This

hardly seems groundbreaking now, but that’s

due in large part to Jesse’s own tireless work

educating and inspiring us with alfresco supper

club dinners, cooking classes, guided hunting

and fishing excursions, expertly cut local, pas-

tured meats, and handmade pantry items like

Hefeweizen and horseradish mustard and sau-

erkraut made from organic cabbage. Over the

years he has fed us well, but more than that, he

has opened up a world of possibility by showing

us how delicious our very own corner of the world

can be. This summer will mark the opening of

Dai Due’s seven-years-in-the-making brick and

mortar location on Manor Road, with a full retail

butcher counter and a restaurant serving a menu

of locally-sourced, wood-fired dishes.

There’s a resurgence of interest in traditional

techniques for hunting, growing, foraging, and

preparing food. Where is this cultural yearn-

ing coming from?

There’s a collective desire right now to have more

of a connection to food, whether that means

knowing who’s making your sandwich, who grew

the food it’s made from, gathering your own eggs,

or killing a deer in the winter. I’d say that this is far

more natural than not knowing anything about

your food. The ability to remain aloof about your

food has only been an option for a couple gener-

ations out of thousands, so I’d reckon that we are

just waking up from a little nap and remembering

that food is and will be a profound priority.

What are your three favorite traditional food

techniques?

Fermenting, hands down—a controlled rot of

food. It totally dismisses the hubris of man being

in control and lets nature just do its thing while

serving us extensively. It’s prevalent in every cul-

ture, it keeps the nutritional integrity of food—or

even increases it—and it can get you drunk. That

one’s easy. Regionally, I love smoking things, too,

especially meat. Smoke has a strong history in

Central Texas because of our resources and cul-

tural influences—barbecue happens here for a

very good reason. I think that the way food is con-

sumed is also a technique. Before refrigeration,

if you had caught a bunch of crappie or trapped

a lot of crawfish or killed your fat hog, you had

to get everyone together and have a party out of

necessity to consume it all before it went bad.

Feasting is a technique then, I guess, that serves

us both culturally and physically.

What are some “forgotten” ingredients we

should all be revisiting?

Anything that you can find in your neighborhood

that is edible should be revisited. It’s painful to

see loquats and plums, banana leaves, agaves,

figs, agarita, nopales, and mulberries rot on the

ground. People will complain about the fruit

falling on their cars when they are driving to the

store to buy fruit.

What are some trends you’re seeing within the

general return of traditional foodways?

Nose to tail is becoming normalized. It’s not just

chefs posturing and trying to outdo each other

anymore. I feel that the focus on offal and other

meats like goat and rabbit really expanded some

palettes, and it is now a viable menu option for

the mainstream. In places where it was tradition-

ally incorporated, in ethnic foods, it’s more sought

after and accepted, too. They were naming boy

bands Menudo decades ago—that’s cultural ac-

ceptance of tripe. I’d like to see Head Cheese go

triple platinum.

Can you describe some traditional practices

that you’ve tweaked to adapt to modern life?

I can’t go on extended hunts and fishing trips

with a family and a business. I make quick morn-

ing hunts for ducks and doves now, or try to hit

the creek for just a couple of hours for some white

bass and then go to work. It’s the only way I can get

out, get some food, and keep up at the same time.

What other aspects of your daily life are im-

pacted as you embrace a return to traditional

foodways?

We eat game and fish almost exclusively at our

house. It has an obvious importance to us. We

have to plan most of our meals ahead, so that

slows you down a bit. Eating vegetables sea-

sonally was always fun and challenging, but

explaining why we can’t have mulberries in Au-

gust to a three-year old is a pretty fun exercise in

describing patience.


A few hours at a closely-guarded lo-

cal fishing spot means pan-fried fish

with sauteed spring artichokes, peas,

carrots, leek and kale for supper at

Chef jesse Griffiths’s house.


r oa d t r i p:

t r i b e z a t r a v e l e r

b y p a u l a d i s b r o w e | p h o t o g r a p h y b y n i c o l e m l a k a r


Just 30 miles east of austin,

you can explore an entirely different

world. Here, are our favorite fun, funky,

and delicious reasons to get lost in the

Piney Woods in and around Bastrop.

At Dinosaur Park, realistic replicas of prehistoric friends surprise and delight along the trail.


most of us hop onto highway 71 east to catch a flight. But there are plenty of alluring reasons to forge ahead, past Austin-Bergstrom International Airport, and plan a day or a weekend exploring one of the most compelling areas in Central Texas. Perched on the banks of the Col-orado River, with a quaint downtown surrounded by more than 6,000 acres of loblolly pines, Bastrop, TX, has true grit. After enduring the devastating wildfires of 2011, the place dubbed “the most historic small town in Texas” has worked hard to preserve its character, promote heritage tourism, and enhance its creative community. “Our historic downtown is home to more than 18 independently owned restaurants, many featuring locally sourced ingredients from Bastrop County growers and producers,” says Nancy Wood, director of the Bastrop Main Street Program. “There are 10 fine art galleries in the three blocks of the commercial district, each with unique art, jewelry, tableware and collector items. With the Colorado River running right through downtown, there’s the opportunity to rent a kayak or canoe for a short trip be back in time to enjoy a late lunch,” she continues. “We like to say, “come for a visit and we’ll capture your heart!”

Resident Maura Ambrose, the artist we feature on page 102, echoes the enthusiasm. “I love living in Bastrop because it feels like a small community of people working hard and enjoying the simple life,” she says. “With an abundance of farmers and cattle ranchers, a lot of the work here is done in cooperation with the land, and I can relate to that lifestyle.” It may be the best time yet to visit this beautiful, resurgent community. What follows, our

picks for making the most of the adventure.

Pack your hiking shoes and a water bottle, because just 13 miles east of

the airport, McKinney Roughs Nature Park (1884 State Highway 71

W, 512-578-7427) offers 1,100 lush acres to explore by foot (across 18

miles of wooded trails) or on horseback (bring your own horse). The

park is home to hundreds of native plant and animal species that flour-

ish within the rolling box canyons, expansive wildflower meadows, and

lazy river bends of the Texas Colorado River.

After you pay your entrance fee ($5; free for children 12 and under)

and get the latest trail info at the visitors’ center, check out the Mark

Rose Natural Science Center, where you can get up close and person-

al with the area’s indigenous species (including snakes and turtles)

through interactive exhibits and learn more about the diverse conflu-

ence of ecosystems (including Post Oak Savannah, Blackland Prairie,

East Texas Piney Woods, and a riparian zone) within the park.

Next stop, time travel. Sure, you can go to a museum to see skeletons,

but at the fun and funky Dinosaur Park (thedinopark.com), you can

walk along trails and behold dinosaur replicas roaring from behind

plants, trees, and rocks. As you amble past your new friends (e.g. a velo-

ciraptor and a triceratops), you’re also likely to see real-life wild rabbits,

lizards, and roadrunners. Kids can channel their inner Indiana Jones

at the park’s fossil-dig and playground. Be sure to bring comfy shoes

for the half-mile long gravel trail, and snacks (food and drinks are not

available) for an afternoon picnic. A well-themed gift shop ensures that

you won’t escape without a souvenir or two. The park is open Friday,

Saturday, and Sunday 10-4; admission is $7 per person, children under

24 months free.

A teepee at McKinney Roughs Visitor’s Center offers a shady spot to play and sparks a spirit of adventure.


Hear them roar: a colorful Stegosaurus and towering Tyrannosaurus Rex greet

visitors from the path.

Hikers hit the trail at McKinney Roughs State nature Park, which offers year round science-based programs for kids.


Street tacos and potent margaritas beckon at

Viejo’s Tacos y Tequila.

A vintage setting and hand-cut steaks make for a romanic evening at Baxter’s on Main.

What says summer more than a drippy, cherry-topped cone from The Sugar Shack (pictured at right)?


In Bastrop, there are enticing options round the clock. For breakfast, join

locals downtown at Maxine’s Café (905 Main St., 512- 303-0919) for

hearty, from scratch cooking like Jack’s Eye Opener ($5.75), flaky butter-

milk biscuits topped with scrambled eggs and sausage gravy, or spicy mi-

gas ($9) with bacon or sausage served with breakfast potatoes, flour or

corn tortillas, and homemade salsa.

When you’re ready to refuel after a day of gallery hopping or kaya-

king, Viejo’s Tacos y Tequila (www.viejosbastrop.com) beckons with

an appealing patio and signature drinks like the Basil Antigua ($9)

with silver tequila, elderflower liqueur, fresh lime, hibiscus-infused

agave nectar, fresh basil, and mint. (Purists can order a flawless top

shelf margarita.) Round out your happy hour with their modern riffs

on tacos, like Carolinas Pollo Frito ($4) with fried chicken, guacamole,

mango, cilantro, and salsa verde or the Pirata ($4) with steak, Manche-

go cheese, and avocado.

With exposed brick walls, soaring beaded ceilings, and throwback

1920s décor, Baxter’s on Main (baxtersonmain.com) sets the stage for

a date night. Go for the cozy table by the window in the bar—it looks

out onto Main Street—then settle into warm spinach-artichoke dip,

hand-cut Angus steaks (ribeye and filet mignon), fresh Gulf seafood,

and an appealing wine list.

We love the small town vibe (and sweet tooth nirvana) at Sugar Shack

(sugarshackbastrop.com), a family owned and operated sweet shop where

you can tuck into chocolate-dipped strawberries, Blue Bell ice cream, waf-

fle bowl sundaes, and handmade candies (chocolate-covered Rice Krispies

treats, anyone?) by the pound.

Kazem Khonsari’s Lost Pines Art Bazaar (lostpinesartbazaar.com)

offers a surprising and thoughtfully curated mix of Persian culture

with a Texas twist, including richly hued handwoven rugs, fine an-

tiques, metal and wood art pieces, and western bronze sculptures.

You’ll also find fair trade and handmade home décor items, such as Rifle

Paper Company recipe boxes and Ten Thousand Villages serving sets.

Art Connections Gallery (artconnectionsgallerybastrop.com) is a

window into Bastrop’s robust art community. The historic building

doubles as a working studio for three artists, while showcasing the

collective vision of over 60 local arts and crafts workers. You’ll find

fine art photography, wood carvings, and paintings (including oils by

owner Deborah Johnson). Other works include fiber and paper art,

colorful glass objects, handcrafted furniture, handmade jewelry, ce-

ramics, and books and CDs by local writers and musicians.

Expect to smell leather when you open the door at Texas Boot

Company (thetexasbootcompany.com), where you’ll find everything

you need for a night of roadhouse fun. The store boasts the area’s big-

gest selection of western wear, including boots by classic brands like

Ariat, Justin, and Lucchese, as well as cowboy hats, plenty of denim,

pearl-snap shirts, hand-tooled belts, and more.

You’ll find boots galore (and everything else you need for ranch dressing) at the Texas Boot Company.


Sure, you can be home by nightfall, but it’s a lot more fun to linger. If you’re game for

a weekend, book a room at Hyatt Lost Pines Resort and Spa (lostpines.hyatt.com,

rooms from $269), which offers a luxurious setting to sink into the area’s diverse

charms. The well appointed, nature-themed rooms have super cozy beds, and the

grounds provide plenty of room to roam (thanks to 405 acres adjacent to McKinney

Roughs and alongside the Colorado River). The best way to refresh upon arrival is to

grab an inflatable tube and cool down at the Crooked River Water Park. If you and

your little cowpokes yearn to be in the saddle, there are scenic trail rides ($85) and

easy pony rides ($40 for kids 2 to 10) at Renegade Trailhead equestrian facility.

When you’re ready to put your feet up—and have them scrubbed and polished—

head to Spa Django for a fragrant, rosemary-scented massage. At Wild Hare Youth

Spa, moms and daughters can have their toes painted side-by-side with treatments

like the Berry Serene Pedicure ($55). The rest of the day is easily rounded out with

photo ops with their mascot longhorn steers, activities like raft rides, biking, and ex-

traordinary birding tours. When the light fades, grab a margarita and a seat on a

leather couch in the lobby for their new live music series. (We heard Brennen Leigh

and Noel McKay, two of our favorite Austin singer-songwriters.). What’s the most

delicious ending to day brimming with Texas swagger? Slice through a fat ribeye at

Stories, which serves seasonal fare in a fine-dining setting (they even have gourmet

grilled cheese sandwiches for the kids). Save room to end the evening as you should—

under a sky full of Texas stars, with s’mores and tall tales around a campfire. Aren’t

you glad you got away?

Grogeous Persian art, and Western bronze sculptures offer a compelling mix of treasures at Lost Pines Art Bazaar.


Happy toes at Hyatt Lost Pines Crooked River

Water Park; resort riders saddle up for a guided

trail ride.

Light fades on the Colorado River, abun-dant western style give Lost Pines’ entrance a distinct sense of place.

PhOTOS COuRTeSy Of hyATT LOST PINeS ReSORT

a curated collection of vintage and handmade rentals

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Charlotte BrighamBroker, MBA

512.423.5707 | [email protected]

Zen Garden Paradise with UT Tower and Lake Austin Views

Architectural Gem on Camino Alto

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88 june 2014 tribeza.com Photog r a Phy by w yn n myer s

Alan Lazarusc h e f a n d co - o w n e r o f V e s pa i o a n d e n ot e c a r e s tau r a n t s

p r o f i l e i n style

it all started with a hunt for morels, the wild

mushrooms that beg to be panfried in brown butter and

served alongside grilled ribeyes. When a friend came

through the back door of Vespaio in 2010 with a basket of

them, Alan Lazarus, the chef and co-owner of the beloved

South Congress restaurant, caught a whiff of possibility.

He was surprised that the mushrooms grew in the Texas

Hill Country and asked his friend if he could come out to

her property to do some foraging.

The elusive mushrooms were located just outside of

Wimberley, nestled among live oaks and wild mountain

juniper on Lone Man Creek. Alan and his wife Susan

Clark Lazarus, had been contemplating purchasing a sec-

ond home, and they were immediately drawn to the rug-

ged landscape. As luck would have it, there was a creek-

front property for sale up the road.

They immediately looked at the house and made an of-

fer. Although there were five pending contracts ahead of

them, Lazarus shared a simpatico sensibility about preserv-

ing the land and found himself with that increasingly rare

Texas treasure—waterfront property adjacent to a 32-acre

nature preserve. In other words, it is guaranteed that the

land surrounding his new home would remain wild and un-

developed.

“We’re so lucky that we landed here,” Alan said on a re-

cent afternoon as we dipped our toes in the cool, impossibly

clear spring-fed creek. Over the last few years, he and Susan

have added a deck that looks out over the creek (the perfect

perch for morning coffee and evening aperitivos) and have

converted their garage into a guesthouse with an expansive

glass door that—even when closed—provides a near seam-

less connection to the outdoors, including the occasional

glimpse of axis deer and wild turkey. Or at least it was sup-

posed to be a guesthouse. After they furnished the space in

their style—a mix of mod and folk touches, well-worn fa-

vorite books, surround-sound for listening to the Rolling

Stones and Crosby Stills and Nash on vinyl, and nostalgic

photos from New York, where Alan grew up—they pretty

much adopted the space as their master bedroom. “We al-

most never sleep in the main house,” Alan admits.

A chef at heart, (for years Alan worked as the national

corporate chef for Whole Foods, before cashing in his stock

options to open his restaurants), one of Alan’s focus at the

creek house is preparing simple, satisfying meals to be eat-

en outdoors. On most weekends, they arrive with produce

from their garden in Allendale and something to grill. They

also buy local eggs down the road and Wagyu beef from Ch-

isholm Ranch across the creek. In between bowls of gazpa-

cho (inspired by a neighbor’s ripe tomatoes) and big salads

prepared from whatever is in season, there are plenty of

other ways to while away the weekends. They read in the

hammock, play guitar, hike, and paddleboard. Susan works

on her tile mosaics, and Alan spends shameless amounts of

time fishing for bass, sometimes from a chair submerged in

the creek. When friends visit, there is late-night wine drink-

ing and guitar playing, and marathon matches of the board

game Cards Against Humanity.

For Lazarus, the creek house means unfettered time with

his family, and a home that his kids will eventually inherit.

“It represents sanity; coming here feels like a staycation every

weekend,” he says. The house has the unexpected bonus of

enriching their friendships. “We thought we might see people

less, but we actually connect with our friends more because

when they come out and spend the night, we get to know them

much better,” Alan says. “The worse part about every week-

end is coming home.” P. disbrowe


p r o f i l e i n s t y l e

1. “it’s catch and release, so i kiss them and release them.” 2. a bed in the master suite that looks out over the water. 3. a bookshelf in the main house holds artifacts found on the property, photos of friends and family, and cookbooks. 4. a 1968 Guild guitar, mod orange office chairs and folk textiles create a kick back style.

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tribeza.com june 2014 91Photog r a Phy by w yn n myer s

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5. a tile mosaic egret counter created by susan. 7. the glass pane garage doors are frequently open to the outdoors. 8. “we love taking an outdoor showers, ours has a view of the creek." 9. an old birdhouse in the cedars. 10. chillin’ and fishing.

http://www.triorestaurantaustin.com/

Jones Center700 Congress Avenue Austin, Texas 78701thecontemporaryaustin.org

Laguna Gloria3809 West 35th StreetAustin, Texas 78703

This project is funded and supported in part by a grant from the Texas Commission on the Arts and in part by the City of Austin Economic Growth & Redevelopment Services Office/Cultural Arts Division believing an investment in the Arts is an investment in Austin’s future. Visit Austin at NowPlayingAustin.com.

Director’s Circle: Michael and Jeanne Klein, Suzanne Deal Booth and David G. Booth, Michael A. Chesser, Johnna and Stephen Jones, The Still Water Foundation, Melba and Ted Whatley, Texas Monthly, Anonymous

2014 Exhibition Sponsors: Deborah Green and Clayton Aynesworth, Susan and Richard Marcus, Jane Schweppe, Diane Land and Steve Adler, Sue Ellen Stavrand and John Harcourt, Don Mullins, Austin Ventures, Amanda and Brad Nelsen, Pedernales Cellars, Gail and Rodney Susholtz, Lora Reynolds and Quincy Lee, Janet and Wilson G. Allen, Shalini Ramanathan and Chris Tomlinson, Teresa and Darrell Windham, Oxford Commercial, Vinson & Elkins LLP, Lindsey and Mark HannaAdditional Support Generously Provided By: ACL Live at The Moody Theater, Pedernales Cellars, Luxe Interiors + Design, The Texas Tribune, Hotel Saint Cecilia, Hotel San Jose, W Austin, Four Seasons Hotel Austin, The Austin Chronicle, KUT/KUTX

Support for Orly Genger provided by The Moody Foundation.

Orly Genger, Current, 2014. Lobster rope and latex paint. Dimensions variable. Installation view, The Contemporary Austin – Laguna Gloria, Austin.Courtesy the artist. Photograph by Brian Fitzsimmons.

MAY 3 – AUGUST 24, 2014

Orly Genger: CurrentLaguna Gloria

A Secret Affair: Selections from the Fuhrman Family CollectionMatthew Barney, Louise Bourgeois, Maurizio Cattelan, Katharina Fritsch, Robert Gober, Felix Gonzalez-Torres, Subodh Gupta, David Hammons, Jim Hodges, Anish Kapoor, Jim Lambie, Ron Mueck, Juan Muñoz, Marc Quinn, Charles Ray, Thomas Schütte, Yinka Shonibare MBE, Kiki Smith, Gillian WearingJones Center and Laguna Gloria

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style b e h i n d t h e s c e n e s

T he studio where Erin Knipp crafts her floral arrangements

is cool, tiled, and perfumed—an organized, temperature-

controlled environment. But though Knipp works indoors

most of the time, she finds much of her inspiration, and some of her

materials, from the abandoned yards and gardens of Austin. You read

that right: Knipp, owner of Rosehip Flora, is a forager.

“I have kids, so I drive a lot around Austin,” she says. “And I’m al-

ways scanning the landscape—I can’t help it. If a color pops out at me,

or a different texture or foliage, I make a mental note of it, and then

if I need it or want it, I go back in the dark of night and I get it.” She

grins mischievously. This is obviously the fun part for her.

But, Knipp explains, she’d never take from someone’s prized garden.

Instead, she sticks to abandoned lots or seriously forlorn-looking plants.

And she never decimates a plant. “I want to go back to it,” she says. “I

want it to look great the next year so I can have that option again.”

Knipp enjoys foraging because it’s local and sustainable but also

because it expands her palette, so to speak. “I clip stuff that wouldn’t

necessarily travel well from California or Colombia or Holland.”

A former coffee-shop manager (Ruta Maya on South Congress)

who holds a master’s degree in conflict resolution and mediation,

Knipp first fell in love with flowers in grad school, working part-time

for a florist to help pay her bills. “I answered the phones, swept floors,

greeted customers . . .” She loved the job—and though she didn’t do Knipp started designing flowers for friends’ wed-dings before opening up her own full-service floral shop 12 years ago.

Knipp loves to arrange with succulents—though she laughs that they’re considered a texas look, because they were native to california first.

f o r a f l o r i s t w i t h a f o n d n e s s f o r l at e n i G h t

f o r aG i n G, l i f e i s a b lo s s o m -s c e n t e d, p e ta l-s t r e w n

a dV e n t u r e.

In Bloom: Rosehip Flora

Photog r a Phy by le a h oV er s tr eet


much arranging, she learned by watching. When she moved back to

Austin and her friends started getting married, she found herself of-

fering to do their flowers.

“I was doing it for my own gratification and as a gift to them,” she

says. But that gift quickly grew into a business; the vast majority of

Knipp’s work is devoted to weddings. Her favorites, she says, are those

where she is given creative freedom. “I want a bride who trusts me

and my aesthetic and will appreciate being pleasantly surprised on her

wedding day,” Knipp says. The satisfaction she finds in arranging—

as she says, “all alone, picking posies”—may have once surprised her,

given her education and the lack of entrepreneurs in her business-ori-

ented family. But she followed her gut, embraced a passion for flowers,

and twelve years later, Rosehip Flora is in full, glorious, and definitely

local bloom. j. neTzer

Knipp says that about one third of the flowers pictured here have been foraged.

Knipp has been arrang-ing flowers, or as she calls it, “poking posies,” for more than twelve years.

erin’s tips for a perfect summer centerpiece

1. use succulents and cacti; indoors or out, they add a touch of green when everything else is turning brown. hearty plants hold up best outdoors and prefer indirect sunlight.2. find a container that suits the venue or occasion. with succulents i prefer to use containers that are low profile and generally more sleek or modern. this keeps the focus on the plants. line the container with pea gravel to absorb excess moisture.3. shop for a variety of textures, shapes, and colors, and consider how they will blend in the container. don’t crowd the pot; plants need room to grow. 4. for a floral touch you can also “plant” a small vase among the succulents. Go native and find roadside wildflowers to fill the vase. this will add color while also offering the flexibility to change out the flowers as needed.5. top-dress the arrangement with any number of elements: moss, sand, rocks, tumbled glass. this is another chance to bring in color and whimsy.

her east austin shop has ample table space for spreading out and getting specific with her options.

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the n i g h t s t a n d

The Nightstandby cl a i b o r n e sm i t h

summer reading: it’s a phrase that conjures images of fluffy, frivolous

page-turners forgotten the day after finishing them or paperbacks abandoned

for the next beachgoer to read at the condo you rented. but why should lazing

away on vacation mean you lose your good taste in books? have at the latest

Danielle steel if you’d like, but these austin writers (or writers with ties to aus-

tin) offer in their new books all-encompassing worlds that are gripping, funny,

dark, and thoughtful. we all know by now the virtues of eating local, but take it

a step further this month: read local.

claiborne smith is the editor in chief of Kirkus reviews and the former literary director of the texas book Festival. above the east china sea

by sarah bird

336 pp., $25.95

Bird’s new novel opens with the suicide of a

pregnant girl, Tamiko, in Okinawa in 1945

as the Japanese government spreads propa-

ganda that the incoming American soldiers

are going to rape and kill the women there.

Fast-forward seven decades to present-day

Okinawa, where Army brat Luz James, the

daughter of a severe military sergeant mother,

is mourning her sister, killed while serving in

Afghanistan, and battling suicidal thoughts of

her own. This is Bird’s most provocative and

thoughtful novel yet, about a place that has

haunted her imagination since her own expe-

riences with the island.

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fourth of July creek

by smith henderson

480 pp., $26.99

The pleasurable feeling of being menaced

by a suspenseful story that entirely grabs

you and won’t let you go starts on page 1 of

Henderson’s debut novel, as a social worker

shows up in a Montana town to investigate

(and attempt to help) a troubled teen whose

mother is hopped up on speed. Henderson,

an alum of the Michener Center for Writ-

ers at UT, is a Montana native. His deter-

mined social worker, Pete Snow, uncovers

an assortment of vicious cases until his es-

tranged daughter disappears and the FBI

starts sniffing around.

surf texas

by Kenny braun

144 pp., $55

After eyeing the pages of Surf Texas, lin-

gering on its black-and-white images, you

put the book down feeling a little water-

logged and sun-baked. That’s a compli-

ment to the deeply immersive quality of

Braun’s photographs: he makes you feel as

if you’re in the water with these bands of

surfing brothers. A surfer himself, Braun

has shot for Texas Monthly, Wired, South-

ern Living, and Pentagram Design, among

others. Feeling ambivalent about sunbath-

ing with the crowds at South Padre Island

this summer? Spend time with Surf Texas

and you’ll feel as if you were there (without

the sting of sea salt in your eyes).

thunderstruck & other stories

by elizabeth mccracKen

240 pp., $26

A cursory description of the events that

occur in McCracken’s new collection (her

first in 20 years) makes her stories sound

like tabloid fodder, more like a horror

novel than a thoughtful offering from

one of the most respected literary writers

publishing today. Murder, disappearing

children, a ghost child, abuse: welcome to

McCracken’s world! But horror and deep

insight, humor and grim happenings in-

tertwine themselves in her writing. Mc-

Cracken is a National Book Award finalist

who teaches at the Michener Center; her

stories wittily evoke strange associations

while serving up honest revelations.

the n i g h t s t a n d

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style i n s p i r a t i o n b o a r d

Since she was child, Maura Ambrose, owner of

Folk Fibers, has embraced a passion for vintage

objects and fabrics. When she traveled from her

home in Carey, North Carolina, to her grandpar-

ents’ in Harrisburg, Pennsylvania, Ambrose spent

countless hours in her grandmother’s attic, discov-

ering lost treasures and antique fabrics. “I’ve always

been drawn to items of history,” explains Ambrose,

“but it all started in my grandmother’s attic.”

As Ambrose grew older, she took her interest

to the professional level by studying in the Tex-

tile Design & Arts Fiber program at the Savan-

nah College of Art and Design. After graduation,

she worked a number of different jobs—from the

corporate offices of Urban Outfitters to a small or-

ganic farm. In 2011, Ambrose started to prepare

her own natural dyes and stitch quilts full time.

(We featured her in the Makers’ Issue of Tribe-

za in 2012.) Since then, her homegrown business

has flourished—and Folk Fibers has gone beyond

the local and garnered national attention: she was

nominated as a Tastemaker Honoree by Martha

Stewart and has over 52,000 followers on Insta-

gram. Nowadays for Ambrose, organic inspira-

tion still comes in the form of vintage objects but

also in the handmade tools that she uses to create

her dyes and quilts. “I get a sense of connection

with my materials when I’m working with my

hands.” K. wALsH

inspiration board:

Maura GraceAmbrosefolK f i b e r s

style i n s p i r a t i o n b o a r d

tribeza.com june 2014 103p h oto G r a p h y b y b i l l s a l l a n s

14.

13.

maura's Inspiration Board

1. Quilt box: “my handmade cedar boxes are built by austin local Kelly dewitt. my husband, chap, laser-etches the logo, which is designed by ryan rhodes and renee fernandez, who also live in austin.” 2. bunny: “one of two rabbits that have joined us on our move from philadelphia to austin.” 3. indigo-dyed woven cloth: “this fabric was a collaboration with my friends leslie and Jay from tangleblue [a textile consulting business in san francisco], using linen i dyed in the indigo vat.” 4. feathers: “hawk and turkey feathers collected on a four-month road trip that my husband and i took a couple years ago in our Vw camper van.” 5. mortar: “i use this tool to grind indigo.” 6. awl and spindle: “i found these handmade tools at the Golden nugget in new Jersey.” 7. America’s Quilts and Coverlets: “an antique book that i bought in maine.” 8. blue thread: “cotton bamboo yarn that i dyed with indigo.” 9. clothespins: “old-fashioned clothespins are beautiful and useful objects.” 10. kentucky quilt: “a quilt i made using naturally dyed and vintage fabrics, available for sale in my online shop.” 11. chinese printing block: “a hand-carved woodblock i found in san antonio, a source of inspiration for sashiko stitching patterns.” 12. star: “Vintage fabric remnant to be used for a quilt.” 13. slippers: “hand-stitched, rabbit-themed children’s shoes.” 14. postcard: “amish horse and buggy postcard from a friend living in pennsylvania.” 15. indigo cake: “natural indigo cake ready to be ground up and used for dye.” 16. madder: “chopped-up roots ready to be soaked and used for dye.” 17. cactus postcard: “flora and fauna found in west texas.” 18. sashiko sample: “muslin fabric with red sashiko stitches showing samples of patterns to aid in teaching stitching workshops.” 19. wooden rabbit: “hand-carved by my late grandfather-in-law, harvey.” 20. turtle shell: “i found this walking in a pecan grove in austin with my old farm boss brent Johnson.” 21. travel clothesline: “a vintage keepsake that includes tiny clothespins, cotton cord, and two glass-head pushpins.”

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style p i c k

r ough and tough: these are the two qualities that most in-spired principal architects Jean-Pierre Trou and Aaron Vollmer while designing Pure Austin’s latest fitness hot

spot, 410 Speed Shop. The gym is a former car repair shop turned premier training facility, but it’s stayed true to its roots with the help of Trou and Vollmer, who vowed to honor the iconic history of the space throughout the design process.

“We wanted to create a statement, something iconic that resembled both the history of the space as well as the core values of both brands, Pure Austin & Rogue Running,” Trou says.

The spacious building is situated adjacent to railroad tracks, and that theme is carried over to the interior as well, where Trou and Vollmer have created “containers”: large reclaimed ship-ping pallets that give the space more division and char-acter (one of them holds Rogue’s vast array of candy-col-

ored sneakers and other gear) and embody the themes of movement and strength that are so important to both brands.

“The space had a lot of character already. The warehouse look fit perfectly with their brands. We just needed an element that could tie everything together,” Trou says. “The containers help in the organiza-tion of the program elements, defining retail areas and training areas, as well as creating communal spaces, such as the juice bar.”

410 Speed Shop has one goal in mind: to foster a sense of commu-nity amongst both athletes and nonathletes that moves people to be inspired about life and fitness.

“When you walk inside 410 Speed Shop, you should feel like you want to work out; you should feel like you can’t wait to wear your running

shoes and go for a run,” Trou says. “We want you to get pumped, inspired, and to come back with a friend. So it becomes a destination.” e. bAnKs

Pure Austin 410 Speed Shopa h i p n e w d ow n tow n t r a i n i n G faci l it y i s a n i n spi r ed pl ace to s w e at.

410 Pressler street (at 5th st) pureaustinspeedshop.com

Photog r a Phy by b ill sa ll a n s

the containers are made from reclaimed shipping pallets, inspired by the build-ing's proximity to the railroad tracks.

a clever use of storage containers

create a juice bar and rogue run-ning retail space.

architect jean-Pierre trou designed the large wooden contain-ers to give the space character and division.

a former garage (note vintage light fixture) created an industrial-chic setting.

Copper is a unique, locally-owned restaurant and cocktail lounge in The Domain that serves contemporary American cuisine spiced with native Austin influence.

Join us for lunch, dinner, desser t, or our incredible "six half" happy hour & reverse happy hour. Stop in to see why we’re one of the best kept secrets in the Domain.

3401 Esperanza Crossing Suite #104 at The Domain | copperaustin.com

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106 june 2014 tribeza.com Photog r a Phy by j essic a Pag es

Michael went for bold and spicy: the Navasota ($10.95), which consists of a patty made from pork butt topped with Muenster, grilled avocado, toma-tillo, garlic, cilantro, serrano, and chipotle in adobo sauce. His burger offered up a fiery kick with a complex layering of fresh flavors, from the thin-sliced tomatillo to the paprika-spiked adobo sauce. For a side, we split the sweet potato tots—crispy nuggets of goodness seasoned generously with salt and pepper. As we ate, the sun settled beyond the western cityscape, and the string of yellow lights crisscrossing the deck glowed more brightly. Early eighties Depeche Mode pulsed on the sound system.

Other menu selections range from a sloppy joe to a grilled portobello mushroom. Appetizers include tempura-battered, fried deviled eggs and pulled pork sliders, among other standard barroom fare. For beer geeks, there is a comprehensive selection of more than thirty-six varieties, including Texas craft beers. If you have room for dessert, there are scoops of Lick ice cream.

The verdict: Silo on 7th is a burger destination that stands out amid the other options in town. This new restaurant presents bold, tasty burgers in a casual, friendly atmosphere. Brunch is also served on Sundays and Mondays, and lunch is served daily, with a modified menu being offered soon. K. wALsH

i n our nine years of living in Austin, my hus-band, Michael, and I have been on something of a culinary pursuit to track down the best

burger in the city. Admittedly, we had been spoiled by the monumental burgers that Manhattan has to offer (from the classic on an English muffin at P.J. Clarke’s to the Parisian variation topped with melting Roquefort at Café Luxembourg). When we first arrived in 2004, Austin’s selections were, let’s just say, less than impressive. More than once, we met with sad plates of overcooked patties or belt-busting, Texas-sized burgers, both resulting in a post-repast, brick-in-the-stomach state. But like other versions of dining in Austin, the rapid proliferation of new restaurants along Congress and other areas of town has spawned a wide array of new options—from the bustle and (often) wait of Hopdoddy to the artisan burger at Salt & Time butcher shop and restaurant.

This spring another burger joint opened in town, after two years of renovations and delays from the considerable backlog of city building per-mits (another sign of the boom), on the corner of East Seventh Street and Lydia: The Silo on 7th. With its burger-centric menu, this low-key restau-rant definitely brings something new to the table.

At The Silo a bit of old Austin meets new Austin; the two-story restaurant is housed in a former tor-tilla factory. The stone building was first erected in 1922, but parts of the structure burned down, while the main retail store and old corn silo stayed intact. (In the downstairs dining area, two of the original packages from Tony’s Tortilla Factory are framed and displayed along the ex-posed metal beam that runs across the center of the restaurant.)

Upstairs, the rooftop deck offers a prime perch for alfresco dining on early summer evenings. On our first visit, Michael and I sat at a table as the sun began its descent and soft pinks played across the silhouetted skyline of downtown. Right away we were drawn to The Silo’s friendly service and low-key atmosphere with little hipster pretense.

We were each seduced by a different burger. I went for the traditional half-pound burger (the Silo, $8.95) featuring Stella’s relish, a homemade relish with finely chopped zucchini as its star-ring ingredient. The burger was perfectly cooked, crispy on the outside with the right amount of red juiciness on the inside. The dense, toasted brioche bun soaked this all up, in addition to the mouthwa-tering mix of relish, mayo, mustard, and ketchup.

Silo on SeventhQ u e s t fo r a b e t t er b u rG er

the rooftop patio at silo is a prime spot for sipping beer on a warm summer evening.

after years of renovations and delays, owner, David rightmer, finally opens his burger heaven on seventh street.

1300 e 7th st(512) 524 0866

the california burgeriitto: carne asada burger, pico, grilled avocado, queso fresco, tater tot patty, sour cream on a kaiser bun.

without r e s e r v a t i o n s

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360 uno trattoria & wine bar3801 n capital of tX hwy (512) 327 5505Great espresso bar and a

mostly-Italian wine list,

complete with an outdoor

patio for sipping.

apothecary cafÉ and wine bar 4800 burnet rd (512) 371 1600 Apothecary’s dog-friendly

patio and excellent wine

selection make it the per-

fect weekend afternoon

destination to sip wine

and enjoy a bite with

friends.

banger’s sausage house and beer garden79 rainey st (512) 386 1656Banger’s brings the Ger-

man biergarten tradition

stateside with an array of

artisan sausages and over

100 beers on tap. Spend

an afternoon getting to

know your neighbors on

their huge patio with com-

munity tables. They have a

small dog park, too!

benJi's cantina 716 w 6th st (512) 476 8226Rooftop dining on West

6th, Benji’s offers a fresh,

innovative approach to

Tex-Mex where seafood

and Mexican influences

adorn the menu.

blue dahlia bistro1115 e 11th st(512) 542 9542A cozy, French-inspired

bistro serving up break-

fast, lunch, and dinner

indoors or in the quaint

outdoor courtyard.

botticelli’s1321 s congress ave

(512) 916 1315An inviting trattoria with

warm Tuscan colors.

Small bar up front and

cozy booths in back. Es-

cape from the hustle and

bustle of South Congress

in their backyard patio.

bouldin creek cafÉ1900 s 1st st(512) 416 1601Affordable, wholesome

vegetarian cuisine, includ-

ing soups, salads, and

sandwiches. Their patio is

always full with the week-

end brunch crowd.

clark’s oyster bar1200 w 6th st(512) 297 2525Small and typically

crowded, Clark’s’ extensive

caviar and oyster menu,

sharp aesthetics, and

excellent service make it a

refreshing indulgence on

West Sixth Street. Indoor

and outdoor seating is

available.

contigo2027 anchor ln(512) 614 2260Taking cues from Contigo

Ranch, the restaurant

offers fresh, quality bar

food in a relaxing, patio

environment.

cru wine bar 238 w 2nd st(512) 472 9463 An excellent place for a

date; drink a bottle of

wine at one of the cozy

sidewalk tables.

east side king 1618 e 6th st (512) 422 5884Chefs Paul Qui, Moto

Utsonomaya and Ek Tim-

rek offer out-of-this-world

pan-Asian food from three

food trailers dispersed

around town.

east side show room1100 e 6th st(512) 467 4280When you step inside,

it’s like stepping into a

completely different era.

Enjoy delicious vintage

cocktails, ‘30’s- and ‘40’s-

inspired music, and cui-

sine by Fermin Nunez. On

nice nights, head back to

the small outdoor patio.

easy tiger709 e 6th st(512) 614 4972Delicious bakeshop up-

stairs and beer garden

downstairs—this is the

kind of place where you

can relax while sipping

a local brew on the patio

and warm aromas of

croissants and freshly

baked pretzels and beer

cheese waft over you from

upstairs.

eden east 755 springdale rd(512) 428 6500 Weekends at the farm

have never been more deli-

cious: Chef Sonya Cote of

Hillside Farmacy teamed

up with Springdale

Farms to create a (literal)

farm-to-table concept

restaurant on the East

side, serving a seasonal

prix fixe menu under a the

canopy of a majestic Texas

elm tree.

el alma1025 barton springs rd (512) 609 8923Enjoy chef-driven, authen-

tic Mexican cuisine on their

outdoor, upstairs patio.

el naranJo85 rainey st (512) 474 2776Husband and wife team

Iliana de la Vega and

Ernesto Torrealba serve

dininG GuideDinner & Drinks

From brisket to briny oysters, our favorite places to eat and drink al fresco.


FRESHLOCAL 500 e. 4th street | austin, tx 78701

finnandporterAUSTIN.com

Finn & Porter is fresh and modern. Locally sourced and

exquisitely presented. Known for the freshest seafood,

steaks, sushi and produce the state of Texas has to o�er.

Prepared by Chef Peter Ma�ei, with his talent for selecting

the best of the season and allowing its �avor to shine.

up authentic cuisine from

Mexico’s interior. Dine al

fresco on the charming

Rainey Street patio.

east side king 1618 e 6th st (512) 422 5884Chefs Paul Qui, Moto

Utsonomaya and Ek Tim-

rek offer out-of-this-world

pan-Asian food from three

trailers.

easy tiger709 e 6th st(512) 614 4972Delicious bake shop up-

stairs and beer garden

downstairs. Enjoy the

signature house-made

sausages.

eden east 755 springdale rd(512) 428 6500 Weekends at the farm have

never been more delicious:

Chef Sonya Cote of Hillside

Farmacy teamed up with

Springdale Farms this year

to create a (literal) farm-

to-table concept restaurant

on the East side, serving

a seasonal prix fixe menu

under a the canopy of a

majestic Texas elm tree.

el alma1025 barton springs rd (512) 609 8923Enjoy chef-driven, authen-

tic Mexican cuisine on their

stunning rooftop patio.

el naranJo85 rainey st (512) 474 2776Husband and wife team

Iliana de la Vega and

Ernesto Torrealba serve

up authentic cuisine from

Mexico’s interior. Dine al

fresco on the charming

Rainey Street patio.

eliZabeth street cafÉ1501 s 1st st(512) 291 2881A charming French-

Vietnamese eatery with

a colorful menu of pho,

banh mi, and more. Vi-

brant and comfortable

surrounding patio.

epicerie 2307 hancock Dr(512) 371 6840A café and grocery with

both Louisiana and

French sensibilities by

Thomas Keller-trained

Sarah McIntosh.

foodheads616 w 34th st(512) 420 8400Fresh, inspired sandwich-

es, soups, and salads in

a charming, refashioned

cottage and porch.

fino restaurant patio & bar2905 san gabriel st(512) 474 2905

Mediterranean plates for

sharing. Sip a handcrafted

cocktail al fresco on the

lovely patio.

fresa’s915 n lamar blvd(512) 428 5077Tasty chicken al carbon,

refreshing agua frescas,

and the best guacamole

around.

g’raJ mahal 73 rainey st(512) 480 2255With an extensive yet

cozy covered patio, G’Raj

Mahal is one of the best

places to spend a summer

evening feasting on au-

thentic Indian cuisine.

gusto italian kitchen & wine bar4800 burnet(512) 458 1100Upscale-casual Italian;

solid pasta specials, in-

credible desserts (orange

olive oil cake!), and an

interesting wine list.

haymaker 2310 manor rd(512) 243 6702 It's comfort food meets

sports bar meets beer

pub in Cherrywood, an

easygoing place to get a

craft beer and elevated

bar food. Get the name-

sake: The Haymaker is

an open-faced roast beef

sandwich, topped with

http://www.finnandporteraustin.com/


flavorful slaw, tomatoes,

a fried egg, decadent

gruyere sauce, and—wait

for it—french fries.

hillside farmacy1209 e 11th st(512) 628 0168Hillside Farmacy is locat-

ed in a beautifully restored

50s-style pharmacy with

a perfect porch for people

watching on the East Side.

Oysters, cheese plates, and

nightly dinner specials.

Jack allen’s kitchen7720 hwy 71 w(512) 852 8558Savor country favorites

from Chef Jack Gilmore

on the covered patio.

Josephine house1601 waterston ave(512) 477-5584Rustic, continental fare

with an emphasis on fresh,

local and organic ingredi-

ents. Serving lunch, after-

noon snacks, and evening

cocktails, the shady porch

is the perfect spot for a

late-afternoon paloma.

Justine’s brasserie4710 e 5th st(512) 385 2900

With its French bistro

fare, impressive cock-

tails, and charming décor

inside and out, Justine’s

has Austin looking east.

Expect a crowd, even late

at night.

hudsons on the bend3509 rr 620 n(512) 266 1369Best handling of wild

game in town—delicious

quail salad, rattlesnake

cakes and grilled venison

chops with lobster tail.

la barbecue1200 e 6th st(512) 605 9696In the heart of East Sixth,

La Barbecue whips up

classic barbecue with free

beer and live music.

la condesa400 w 2nd st(512) 499 0300Delectable cocktails, tasty

tacos and appetizers,

delicious main courses,

all inspired by the hip and

bohemian Condesa neigh-

borhood in Mexico City.

lenoir1807 s 1st st

(512) 215 9778A gorgeous spot to enjoy

a luxurious French-

inspired prix-fixe meal in

an intimate dining room

and table that seats just

34 diners. The recently

added outdoor wine gar-

den makes for the ideal al

fresco dining experience.

lucy’s friedchicken 5408 burnet rd(512) 514 0664 &2218 college ave (512) 297 2423 This South Congress

favorite opened a new

outpost off Burnet Road.

Different location, same

straight-up Southern

goodness, from Moon pies

to fried green tomatoes to

corn muffins to the crème

de la crème: fried chicken.

mandola’s italian market4700 w guadalupe st (512) 419 9700Casual Italian fare and

a well-stocked gourmet

grocery, alongside a deli,

bakery, and espresso bar.

Grab a gelato and unwind

on the patio overlooking

the Triangle.

mettle 507 calles st(512) 236 1022Created by Rainey Street

proprietor Bridget Dun-

lap, Mettle offers a diverse,

often-experimental menu

exciting for omnivores and

vegetarians alike.

mulberry360 nueces st #20(512) 320 0297Mulberry is a wine bar

and New American

style restaurant that has

received praise for its

cozy atmosphere, unique

design, carefully prepared

cuisine, and an expertly

curated wine list.

north11506 century oaks #124(512) 339 4440Guests enjoy modern

Italian cuisine in a sleek

interior with sliding doors

that make for a seamless

indoor/outdoor space at

this Domain standout.

The fig and prosciutto

pizza is the perfect mid-

shopping snack!

no va kitchen & bar 87 rainey st(512) 382 5651

Subtle design elements

make the space cohesive

and modern, and its

creative twists on classic,

comforting dishes from a

pork belly/sirloin burger

to seasonally topped flat-

bread pizza are downright

delicious.

olive & June3411 glenview ave(512) 467 9898Celebrated Austin Chef

Shawn Cirkiel created this

southern Italian-style res-

taurant with a menu that

highlights local, seasonal

ingredients and includes

Southern and some

Northern Italian favorites.

The beautiful tree-covered

patio is the perfect spot for

a summer meal.

paggi house200 lee barton Dr(512) 473 3700Eclectic fine dining in an

inviting setting of one of

Austin’s famous landmark

homes. A spacious patio

overlooks Lady Bird Lake.

perla’s seafood & oyster bar1400 s congress ave(512) 291 7300A South Congress staple:

Expect the freshest fish

and oysters flown in daily

from both coasts, carefully

prepared with simple yet

elegant flavors. Go early

on a nice day to eat oysters

and people-watch on their

fantastic front porch.

polvo’s 2004 s 1st st(512) 441 5446Between the salsa bar,

patio seating, and deli-

cious margaritas, this is

one of Austin’s beloved

Tex-Mex icons.

Qui 1600 e 6th st(512) 436 9626 Chef Paul Qui’s new HQ

is one of the hottest new

spots in town for Japanese

food: an unparalleled

dining experience set

under an airy, beautiful

backdrop.

salty sow1917 manor rd(512) 391 2337Salty Sow serves up cre-

ative signature drinks,

including a yummy

Blueberry-Lemon Thyme

Smash. The food menu,

heavy with sophisticated

gastropub fare, is perfect

v i e w t h e e n t i r e r e s ta u r a n t g u i d e o n l i n e at t r i b e z A .Co m


for late-night noshing:

think triple-fried duck fat

fries and crispy Brussels

sprouts.

salvation piZZa624 w 34th st(512) 535 0076A cozy spot that serves up

delectable flavor combina-

tions of New Haven style

pizza pies in an inviting

bungalow.

sway1417 s 1st st(512) 326 1999The culinary masterminds

behind La Condesa cook

up Thai cuisine with a

modern twist. An intimate

outdoor area, complete

with a Thai spirit house,

makes for an unforget-

table experience.

takoba1411 e 7th st(512) 628 4466Bold, authentic flavors

with ingredients imported

straight from Mexico; cozy

outdoor seating.

tapasitas800 w 6th st(512) 436 9633With such an amazing

Happy Hour, this is a

great place to start your

evening with quality cock-

tails and delicious tapas.

Take in the downtown

skyline seated on their

rooftop bar.

the grove wine bar6317 bee cave rd(512) 327 88223001 rr 620 s(512) 263 2366Lively, popular Westlake

wine bar and Italian

restaurant. The wine list

boasts more than 250

wines by the bottle.

trace200 lavaca st(512) 542 3660At W Austin, TRACE

focuses on responsibly-

and locally-sourced ingre-

dients from Texan farmers

and artisans. Great out-

door seating and excellent

service.

via 313 piZZa1111 e 6th st(512) 939 1927Deep-dish, Detriot-style

pizza from an East Austin

food truck - perfect for a

late night out.

weather up

1808 e cesar chavez st (512) 524 0464 Cozy and intimate inside,

and laid-back outdoors

seating, bartenders create

high-end, handcrafted

drinks from scratch.

winebelly 519 w oltorf (512) 487 1569 Tapas on Oltorf in a cozy

setting: rich small plates

are spins on old favorites

and the wine cocktails are

a welcome surprise.

winflo osteria1315 w 6th st(512) 582 1027Classic Italian fare made

simply and with locally-

sourced ingredients with

a darling patio on West

Sixth.

yellow Jacketsocial club1704 e 5th st(512) 480 9572Step out for a drink and

stay for the classic fare,

from sandwiches to frit-

tatas.

Austin’s prime spot for prime steaks.We know you’ve heard about us … the food, the atmosphere, the service. Bob’s Steak & Chop House exceeds its reputation from the moment you walk in the door. Come in and see for yourself. Don’t be the last one to become addicted to Bob’s.

©20

13 B

ob’s

Stea

k &

Cho

p H

ouse

www.bobs-steakandchop.com

301 Lavaca StreetAustin, TX 78701

512-222-2627

http://www.bobs-steakandchop.com/


style l a s t l o o k

there’s no better (or more romantic) way

to savor these warm summer evenings than with

a picnic. The wine sipping, baguette slicing,

and slipping off of shoes is easy. The hard part

about picnicking is typically the task of pulling

together the perfect spread. If you’re seduced by

the idea more than the schlepping, call the nice

folks at Antonelli’s Cheese Shop, where you can

rent a fully loaded picnic basket for $75. Theirs

includes three varieties of cheese, two meats, wine

or beer, an Easy Tiger baguette or crackers, buttery

marcona almonds, and an artisanal chocolate bar.

(You can supplement the mix with extra goodies

like olives or fruit preserves.) They’ve even covered

the serving essentials by including a wooden cheese

board, utensils, corkscrew, dishes, jam-jar glasses,

and napkins. All you need to do is remember the

blanket (and return the nonedibles— remember,

you’re renting).

Owners Kendall and John Antonelli opened

their Hyde Park cheese shop in early 2010. Since

then they’ve expanded across the street, and their

curated offerings appear on menus throughout the

city. When it comes to packing their own summer

baskets, they choose “whatever is tasting the best

at the time,” says Kendall, “and cheeses that make

sense seasonally, which means avoiding ooey-gooey

or stinky cheeses in the Texas heat.” Their favorite

picnic spots include “Lady Bird Lake, Springdale

Farm on market days, and Sand Beach Park by

Seaholm Power Plant,” Kendall says. But when the

thermometer rises, “sometimes we just toss down a

blanket on our living room floor and crank up the

A/C.” K. sPeziA

Splendor in the Grass

Photog r a Phy by K ate lesu eu r

Antonelli's Cheese shop4220 duval street

(512) 531 9610antonellischeese.com

wine: a light beaujolais-Villages le Pot pairs well with the entire mix, especially on a sultry summer evening. white (we love the sancerre), sparkling, and an assort-ment of beers are also available.

olives: Vibrant green castelve-tranos from sicily are more fruity than briny. “they’re a customer favorite,” says Kendall. add them to your basket for a well-spent fee.

goat gouda: citrusy with a slight scent of caramel, this california cheese from central coast creamery is handcrafted in small batches. it’s firm texture holds up well in the texas heat. “you don’t want a cheese that turns into messy, stinky pool,” says Kendall.

cheddar: clothbound cheddar made in Vermont by cabot, this firm cheese is produced from the milk of a single herd of holstein cows. it is especially tasty with brown ales.

ossau-iraty: rich and nutty, this semi-soft fromage from the onetik cooperative is one of only two sheep's milk cheeses granted the prestigious aoc status in France. of ancient origin, it was traditionally made by shepherds in the region.

chocolate: made by northern california’s Dick taylor with beans from the Dominican republic, this bold bar is the producers’ favorite. “Don’t save it for dessert,” urges Ken-dall, “it goes great with cheese, too.”

tartufo salami: made in california by alle-Pia, this delicate pork salami has a subtle mushroom essence. currently antonelli’s is their only texas distributer.

bresaola: these shaved petals of dried beef come from the well-established, highly respected salumeria biellese in nyc.

Shown: the Mellow sofa with pillow that aren’t.

115 West 8th Street Austin 512.480.0436 scottcooner.com

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June Outdoors Issue 2014