Butcher's Ball brings top Texas chefs and ranchers to Brenham for weekend-long bash

This weekend trip is all about finding a balance between demanding farming and ranching, and sustainable practices.

Photo courtesy of the Butcher's Ball

Something between Cinderella and Sweeney Todd, the Fifth Annual Butcher's Ball is a must-attend weekend for meat lovers concerned with ethics and sustainability. This collaborative festival is a blow-out event featuring 50 Texas culinary talents, but despite the big names in cooking, this one is centered around farmers and ranchers no longer behind the scenes.

This will be a drive for Austinites, as the weekend takes place at Rockin’ Star Ranch in Brenham, about an hour and 45 minutes directly east of the Capital City. It’s a compromise with Houstonians, who also have to drive about an hour and 15, and who make up the majority of the lineup. Visitors from either city can enjoy a road trip out to the country venue, or relax on a $50 round-trip bus, including drinks and snacks. Eat your heart out, Greyhound.

The event kicks off on Saturday, November 12, with a hayride, a farm-to-table dinner prepared by a dozen chefs, and music by unbounded pedal steel player Will Van Horn and the metal-bluegrass Fiddle Witch. The opening bites and following five courses are prepared by pairs of Texas chefs:

“Fireside bites” and bread: Ara Malekian of Harlem Road Texas BBQ and Sasha Grumman of Sasha’s Focaccia
First course: Alex Au-Yeung of Phat Eatery and Kevin Bryant of Roma
Second course: Cullen Holle of Country Sunshine and PJ Edwards of Meadow
Third course: Jane Wild and Sarah Heard of Foreign & Domestic
Fourth course: Dylan McShan of Easy Wind Catering and Tony Luhrman of El Topo
Fifth course: Karla Espinosa of Mad and Alyssa Dole of LuLoo’s Day and Night

Sarah Heard is the only Austin chef on the Saturday lineup, while Dylan McShan travels the farthest, from Marfa. Half of the Saturday chefs are from Houston, and most of the others are from surrounding cities:

The ball itself, on Sunday, is the main event. Most of Saturday's featured chefs are competing for the "Golden Cleaver," alongside 14 other Texas chefs. Jo Chan of Chan Hospitality is visiting from Austin, along with Jack Matusek of Raw Republic Meats. The “best bite” will be determined by guest voting. There will also be non-competitive programming, like live fire cooking, butchery demonstrations, and panel discussions about sustainable sourcing.

Throughout the weekend, the ingredients are the star of the show. They’re all coming from local Texas makers, such as Marfa Meats (as famous as most ranchers get), Good Thyme Farm (just north of Austin), Whitehurst Farm (local to Brenham), and more.

All proceeds from the weekend will go to Urban Harvest to support its farmers market program, which allows more than 100 local vendors to sell in Houston year-round on Saturdays. The market has lasted 18 years so far, and grown from just 7 vendors, now sourcing goods from a maximum of 180 miles away.

There are several options to buy tickets to Butcher’s Ball Weekend events, including just the ball ($175), just the dinner ($200), and a package of both ($350). There is also a kid's cooking class on Sunday for guests 6 to 17. All tickets are available on Eventbrite.

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dine by the vines

Exclusive Texas Hill Country winery restaurant named best in the world

Stout's Signature restaurant at Grape Creek Vineyards in Fredericksburg

Photo courtesy of Grape Creek Vineyards

Stout's Signature is Grape Creek's members-only restaurant, but a small number of reservations will be offered to non-members.

The Hill Country has no shortage of vineyards and wineries that serve bites with their vintages, but only one Fredericksburg vineyard boasts a restaurant that measures up against the best in the world.

The industry experts at Wine Enthusiast have declared Stout's Signature at Grape Creek Vineyards one of the 57 best destination restaurants in the world. It's the only Texas restaurant to make the cut.

The new honor also elevates Grape Creek Vineyards' reputation as one of the best wineries in the Hill Country region, and its tasting tours are also recognized among the best in the country.

Stout's is a hidden gem restaurant where patrons can enjoy Hill Country-inspired cuisine with their wine tastings, from light bites to a hearty meal, all while the sprawling Grape Creek vineyard beckons from beyond the tables.

Signature dinner dishes like the tenderloin bolognese and meatballs made with veal, pork, and ground beef are must-try picks, but Wine Enthusiast reserves the most praise for its weekend brunch.

"[Stout's] boasts the region’s best Sunday brunch, with tables laden with dishes like Bourbon shrimp and grits with homemade andouille sausage and a breakfast burger with egg, bacon, and avocado," Wine Enthusiast wrote. "A mini pancake stack for the table is a must. Pair it with their Cabernet Trois, a bold blend of Cab Sauvignon, Cab Franc, and Ruby Cabernet."

Wine tasting at Grape Creek Vineyards Pair a pour with an app or an entree.Photo courtesy of Grape Creek Vineyards

Stout's has traditionally been a members-only institution for the Grape Creek Wine Club, but non-members now have a chance to dine at the exclusive restaurant. A limited number of Friday and Saturday evening dinner reservations will be offered to the public after the winery's regular closing at 5:30 pm.

"Stout's Signature has always felt like one of our best-kept secrets, and we wanted to give more people the chance to experience it, especially after being named one of the best winery restaurants in the world by Wine Enthusiast this summer," said Heath Family Brands CEO and founder Brian Heath.

Stout's Signature is located at 10587 US-290 in Fredericksburg. Non-member reservation availability is limited, and can be booked by calling 830-644-2710, opt. 3, or online via heathfamilybrands.com.

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