Showing posts with label Texas. Show all posts
Showing posts with label Texas. Show all posts

Friday, February 22, 2013

What to Eat, Where to Sleep, and What to Buy in Round Top, Texas

Were not sure if everything is bigger in Texas, but Living crafts editor and product designer Hannah Milman can certainly vouch for the antiques fairs. In our March issue, Hannah takes us on a tour through the magic and mayhem that is Round Top, Texas the site of a massive series of antiques fairs spread out over two weeks and 15 miles. Its easy to get overwhelmed, so read on to discover Hannahs insider tips on what not to miss at Round Top. (The spring shows start soon, so begin planning now!)

Where to Feast: Royers Round Top Cafe

Make reservations well in advance (Royers starts taking reservations for the spring antique show on March 14), and eat light for a few days before your visit to prepare for what Hannah calls some of the best food Ive had in my life. She recommends the Grilled Shrimp BLT (1/4 pound of grilled shrimp with bacon, lettuce & tomato served with a smoky mesquite mustard on a jalapeno sourdough bun) and a slice of Pecan Pie topped with a giant scoop of vanilla ice cream. As much as she loves the food, Hannah says she adores the hospitality at the family-run restaurant, which is led by Bud Sr. and his wife Karen and includes their daughter Tara, the Pie Queen who runs Royers Pie Haven, plus sons JB and Todd, and Taras husband Rick Steele. After Hurricane Sandy, Bud Sr. and a friend drove to New York and New Jersey to deliver 650 pies to storm victims for Thanksgiving. Craving Royers now? Pick up the Royers Recipe Card Box, which includes all the caf and pie recipes.

Hannah with Bud Sr. at Royers.

Royers is very much a family business, which includes (counterclockwise from left) Bud Sr. and Karens daughter Tara Royer Steele and her husband Rick Steele, and sons JB and Todd. Server Angie joined in for the photo.

This is advice were happy to take.

At Royers Pie Haven, you can indulge in both sweet and savory pies, plus breakfast fare, pastries, and smoothies.

Recreate your favorite dishes at home with the Royers Recipe Card Box.

Where to Get Your Caffeine Fix: The Coffee Bug

Dont miss Brad Frank and his retrofitted VW bug in Warrenton for what Hannah has declared among her favorite in her hunt for the best iced cappuccinos.

What to Collect: Vintage holiday decorations, jewelry, and more.

No matter what you collect, youre sure to find some new treasures at Round Top. Hannah loves the antique Christmas decorations, and she picked up a vintage ornament from Betty Bell Antiques at Big Red Barn.

Vintage ornaments from Betty Bell.

Betty Bells vintage holiday collection also includes these patriotic pins, which give a sparkly boost to the Stars and Stripes.

Great idea: Show off your collection of cups and saucers by stacking them under a bell jar.

Three generations of Round Top: Margaret Mebus (right), owner of the Marburger Farm Antique Show;Ashley Ferguson, show manager and Margarets daughter-in-law; and EllenFerguson, Ashleys daughter and Margarets granddaughter (Ellen rings the bell to officially open the show!)

Hannah hitches a ride around the Marburger Farm Antique Show with dealer Stephen Dori Shin, who owns Antediluvian Antiques & Curiosities in Lake Placid, New York, with his partner, Christopher English.

Where to Find Lodging: The Country Butler

After a long day of of scouring the fairs, a comfy place to stay is key. Contact Jordan Fischman of Country Butler to rent a room at the Longhorn Inn, or a cottage or house in the area.

Photos by Hannah Milman


Friday, September 28, 2012

A Taste of Home: Texas Kolaches in Brooklyn

Before Autumn Stanford, owner of the Brooklyn Kolache Co., can even ask me what kind of kolache I want, Im already eyeing the round, puffy buns topped with slices of jalapeno. The dense, sweet dough yields to my fingertips as I bring the weighty creation to my mouth and take a bite. Kolaches, with roots in Eastern Europe, taste more like Texas to me than any bite of barbecue or spoonful of grits ever could. Stanford describes a kolache to the uninitiated Brooklynites who visit her bakery as a stuffed, slightly sweet yeast bun.

Kolaches originate in Eastern Czechoslovakia and the pastries were brought to the Lone Star State by Czech immigrants who came to Texas through the port of Galveston in the early 20th century. The sweet fruit and cream cheese pastries are more traditional, but Texans have put their own stamp on the pastries with savory offerings like jalapeno sausage (think super-sized pigs-in-a-blanket) or ham and cheese.

Stanford, who was raised in Austin, grew-up eating the hand-held meals on road trips to Houston. When she had the idea to bring kolaches to New York, she began looking up recipes in Texas Monthly and making kolaches every weekend. Everything came together when she found the perfect space, a cozy spot in the Bedford Stuyvesant neighborhood of Brooklyn.

Since opening earlier this year, Stanford has found that kolaches can serve different purposes for different people. On the weekdays its commuters taking them to work, but on the weekends everybody talks about where they went to get kolaches while growing up or going to school in Texas. There are even regional preferences within the state, with Houstonians opting for the savory buns and Dallasites favoring the sweet varieties; both types are made with the slightly sweet, yeasty dough, which Stanford leaves to proof in the front room.


Having grown up eating kolaches for breakfast (and often for lunch in my high school cafeteria), it didnt take any convincing to get my on board. But for many of Stanfords regular customers, their journey toward kolache fandom began when they came in looking for something else, a bagel or a muffin, traditional bakery fare. All Stanford has to do to sway them is insist, to the point of demanding, that they sit down and try one. Bite by bite she shares a Texas tradition and a warm, filling taste of home.


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