of their sanctioned events on their websites. Many of the events cook brisket, ribs, chicken, pork and beans. For something different, there is the World Championship BBQ Goat Cook-Off every Labor Day week- end in Brady. At some events samples may not be available or may be gone quickly. If you are looking for a feed, check out Dal- hart’s XIT Rodeo & Reunion in Dalhart, which offers a free chicken-leg feed, free pork chop feed and free barbecue feed on specific days as part of the August event. Tere also are the events that celebrate
local foods and prized produce. Food, fun and frolicking is on the menu at these events: such as Texas Citrus Fiesta in Mission (January), Fulton Oysterfest (March), Poteet Strawberry Festival (April), Crystal Beach Texas Crab Festival (May), Luling Watermelon Tump (June), Night in Old Pecos & Cantaloupe Festival (July), Grape- vine Grapefest (September), Winnie Texas Rice Festival (September), Madisonville Texas Mushroom Festival (October), New Braunfels WurstFest (November), San Anto- nio Tamales! Holiday Festival (December). A must-attend event is the Texas State
Fair, a unique experience to anyone visiting the Dallas and Fort Worth area during the last part of September and first two weeks of October. Tis self-proclaimed fried-food capital of Texas is known, of course, for
days, Texas will show you. Tere are a num- ber of venues hosting experiences combin- ing the history of food preparation with the history of the area. George Ranch in Richmond offers Sunday
Historic Lunches, where visitors can feast on one of a variety of meals like an 1830s farm lunch or an 1890s Victorian lunch. Te ranch also has a chuck-wagon breakfast the first Saturday of each month and the Fireside Suppers Cooking Classes where you cook and eat one of two meals from the mid-1800s. Reservations are required for all events. A cast iron Dutch oven is the state’s of-
The cast-iron Dutch oven is the state’s official cooking implement.
the array of fried-food options concocted to tempt fair-goers. Tere also are cooking competitions each day in the Creative Arts Building, and in the celebrity kitchen where area chefs prepare signature dishes. Not sure what foods to try? Start with the winner of the Big Tex® Choice Awards for best tasting.
HISTORICAL FOOD If you are interested in the history of food
and how they used to cook back in the old A T OAST TO T EXAS
WHEN LOOKING FOR A BEVERAGE to pair with the state’s culinary delights, the growing number of wineries, brew- eries and distilleries should not be over- looked. Some may find their thirst satisfied with a tasting room that offers samples and discussions of the offerings. Con- noisseurs and those who just like to know how things work may seek venues that offer tours options, which provide a more in- depth view of the pro- cess and those craft- ing the drink.
WINERIES Winemaking in
Texas dates to Span- ish missionaries who cultivated grapes near present-day El Paso. Today, hun- dreds of wineries are located through- out the state, which ranks among the Top 10 wine producing states in the nation. Among the options is Del Rio’s Val Verde
PHOTOS: KEVIN STILLMAN/TXDOT (TOP); J. GRIFFIS SMITH (ABOVE)
Winery, founded in 1883 and the oldest bonded winery in Texas. It survived pro- hibition by selling table grapes and ship- ping grapes for home winemaking. For nearby wineries check with the town’s tourism office or consider exploring one of the state’s 18 wine trails. From boutique cellars to large estates, the wineries of Texas offer a chance to not only taste a variety of wines but also sam- ple the differences amongst the wineries.
BREWERIES The beer industry has found
a new direction recently with the ever-growing number of craft breweries and craft brew events. Those interested in past beer brewing can take a
guided tour of the brewery ruins at Mon- ument-Kreische Brewery State Historic Site in La Grange. Others, who want to find out about modern beer making, can tour Spoetzl Brewery in Shiner, the old- est operating independent brewery;
Saint Arnold in Houston, the oldest craft brewer; or one of the many craft brewer- ies popping up all over the state to pro- vide their unique twist on malted barley and hops.
DISTILLERIES The latest to join the party are the dis-
tilleries. Since Austin’s Bert “Tito” Beve- ridge founded the state’s first legal dis- tillery in the 1990s, others have followed suit with whiskey, bourbon, brandy, rum- ble, rum, gin, moonshine and vodka pro- duction. While distilleries aren’t as prev- alent as the wineries and craft breweries, it seems like every year there are new distillers joining the ranks. Most of the Texas distilleries are small batch produc- ers who focus on quality over quantity. Many of these are focusing on a Texas version of a spirit—when possible, pro- duced using completely Texas-sourced in- gredients, fermented and distilled inside the state. A tour of these facilities gives a different view of these drinks. And, when you find a drink you like, raise a glass to the taste of Texas.
23
ficial cooking implement. Demonstrations are offered at several state parks, providing a great opportunity to see how people used to cook on the range and sample the results. Additionally, Washington on the Brazos State Historic Site holds a Hearth Cooking School to learn how meals were prepared prior to the 20th century. It is so popular that it has a waitlist. To find more informa- tion, visit
tpwd.texas.gov/calendar/cooking. If you are planning to attend a rodeo, check
to see if they have a chuck-wagon breakfast on one of the days. Te smell of the food cook- ing over the fire is worth getting up early. Whatever routes you take and wherever
you choose to eat, we hope you enjoy your culinary adventure through Texas. ★
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