Postcards from the Kitchen

Discover the hidden history and heritage of Fredericksburg, Texas, and indulge in the delicious and unique dishes at Hondo’s on Main. Experience the charm of the town and the passion for food at this renowned restaurant. Owner Cris Crouch Graham (daughter of Hondo Crouch, founder of Luckenbach) talks about how she found herself in the restaurant business and how it’s David Strackbein’s magic touch that creates delicious and unique dishes.

Read the article about Hondo’s on Main on our blog: https://www.thecookbookcreative.com/blog

Discover Hondo’s on Main: https://www.hondosonmain.com/

• Cris Crouch Graham: Owner of Hondo’s on Main, a restaurant in Fredericksburg, Texas

• David Strackbein, Chef at Hondo’s on Main

• The German heritage of Fredericksburg

• The evolution of Fredericksburg from a German town to a shopping Mecca

• Historic architecture in Fredericksburg

• The history of Hondo’s on Main and its transformation from a plow and wagon manufacturer to a restaurant

• The role of Hondo’s on Main in popularizing Fredericksburg as a destination for music and tourism

• Cris's inspiration behind getting involved in the restaurant business

• The focus on quality and homemade food at Hondo’s on Main

• The process and attention to detail in creating exceptional dishes

• The variety of food options at Hondo’s on Main, including non-German fare

• The significance of travel and experiencing different places and cultures

• The importance of family meals and the joy of cooking at home

• The challenges and creativity in creating new dishes and flavors

•  The satisfaction in providing good food and creating memorable dining experiences

• Fredericksburg has a rich German heritage that is often overlooked by visitors who now see it primarily as a shopping destination.

• The architecture in Fredericksburg is worth appreciating and adds to the town’s charm.

• Hondo’s on Main has played a significant role in the music and tourism scene in Fredericksburg.

• Quality and process are important in creating delicious and unique dishes.

• Hondo’s on Main offers a diverse menu with a focus on homemade food and attention to detail.

• Traveling to different places can broaden one’s perspective and appreciation for different cultures.

• Family meals and cooking at home can create wonderful experiences and memories.

• Trying new dishes and flavors can be a fun and creative process.

• “People overlook process… it’s the process of quality. It’s a quality product, but the process is also detailed.” – David Strackbein

• “I like to just create. And that’s what I get to do here - create different specials, the brisket macaroni and cheese… smoked cheese balls… smoked meatloaf.” – David Strackbein

• “It takes 12 steps just to make one margarita… but you do it in 45 seconds.” – David Strackbein

•  “Don’t change what you do just to make more money.” – David Strackbein

• Fredericksburg, Texas

• Hondo’s on Main

• Krause Cups

• John Deere

• Lückenbach

• Viva Terlingua

• Willie Nelson

• Guy Clark

• Albert Hotel

• Vaudeville

• New Waterloo

• South Congress Hotel

Fredericksburg Texas, German heritage, German architecture, Hondo’s on Main, music, Luckenbach, travel, cooking at home, creativity, process, margaritas, trends

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

If you’re a fan of barbecue and love exploring unique flavor combinations, you won’t want to miss Elaine’s conversation with the owners of Eaker Barbecue, in Fredericksburg, Texas. Listen in as Boo and Lance share their journey of combining South Texas and Korean flavors and how they’ve created a winning fusion menu. Learn about their popular menu items, challenges of running a barbecue restaurant, and their decision to move from Houston to Fredericksburg. Tune in to discover delicious pork belly and get inspired to visit Eaker Barbecue for a taste of their mouthwatering dishes.

• Boo and Lance: Owners of Eaker Barbecue in Fredericksburg, Texas

• Eaker BBQ

• Postcards from the Kitchen Blog

• The fusion of South Texas and Korean flavors in Eaker Barbecue’s menu

• Challenges and profitability of running a barbecue restaurant

• Their love for Houston and ultimate decision to move to Fredericksburg

• Favorite menu items, including pork belly

• Eaker Barbecue combines South Texas, Central Texas, and Korean flavors in their menu.

• The food truck was initially intended to be a marketing tool for their future restaurant.

• Gochujang ribs and mac and cheese are popular menu items.

• Brisket is cooked heavy, while sausage and ribs are cooked light due to their limited reuse potential.

• Running a barbecue restaurant is challenging and less profitable compared to other types of restaurants.

• Eaker Barbecue moved to Fredericksburg for a better quality of life and a safer environment.

• Pork belly is a versatile meat that can be prepared with various glazes and flavors.

• “The food is us, right? I grew up in South Texas inspired by Central Texas barbecue and thanks to Boo, realized that Korean food paired very well with Texas barbecue.” - Lance

• “Restaurants are not highly profitable. Barbecue restaurants are the least profitable.” - Lance

• “We needed our family to be in a good place, and Houston was growing more and more violent. Here, if you hear a gunshot, you wonder if they got the deer, not if someone got shot.” - Lance

• Eaker Barbecue

• Houston Barbecue Festival

• St. Arnold’s

• Houston

• Fredericksburg

• Troubadour festival

• Texas Monthly

barbecue, fusion, South Texas, Korean, food truck, restaurant, menu, gochujang ribs, mac and cheese, sausage, brisket, profitability, Houston, Fredericksburg, pork belly

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Lecia Duke, the CEO and founder of Quintessential Chocolates Company, shares the story behind her unique and innovative chocolates. From her training by a Swiss master chocolatier to the development of her liquid center chocolates, Lecia discusses the challenges and successes she has faced throughout her 40-year career. She also gives a behind-the-scenes look at her retail store and production facility in Fredericksburg, Texas. This is the first of three episodes about foodie destinations in Fredericksburg.

You can also read the article and see photos on our BLOG.

• Lecia Duke: CEO and founder of Quintessential Chocolates Company, Incorporated

• Lecia’s background and upbringing in Texas and her exposure to French language and culture

• Her move to Fredericksburg, Texas and the inspiration behind opening her retail store there

• Her training as a chocolatier by a Swiss master chocolatier and the development of her liqueur proliné

• The challenges she faced in launching her business and the expansion of her product to non-alcoholic flavors

• The unique process of creating the liquid centers for her chocolates and the technology used in her production facility

• The popularity of her chocolates and the different flavors that customers love

• Lecia Duke’s career as a chocolatier spans 40 years, during which she has developed unique and innovative chocolates.

• Quintessential Chocolates Company specializes in liquid center chocolates and offers a wide range of flavors, including liqueurs, cocktails, and wine varietals.

• Lecia’s chocolates are made with high-quality ingredients and are crafted using a traditional European approach.

• The chocolates are handmade in the retail store’s production facility in Fredericksburg, Texas.

• Quintessential Chocolates Company ships its products nationwide and offers vegan and keto options.

• “We make experiential chocolate. You have to experience it to understand it.” - Lecia Duke

• “When you taste good, real chocolate, properly done, who cares about the shelf life?” - Lecia Duke

• “We try to have something in the store for everyone, including vegan and keto options.” - Lecia Duke

• Quintessential Chocolates Company, Incorporated

• Chocolat (retail store)

• Fredericksburg, Texas

• Jack Daniels

• Garrison Brothers Distillery

• Lindt (chocolate company)

chocolatier, liquid center chocolates, flavors, production facility, handmade, high-quality, European approach

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Chris LeBeau, the founder of Decoding Cocktails, shares his journey from working in strategic planning to becoming a full-time mixologist. He discusses how he simplifies cocktail-making and teaches others how to make delicious drinks at home. Chris also recommends books for beginners and shares his favorite tips and techniques.

• Chris LeBeau: Founder of Decoding Cocktails

• Chris LeBeau on the blog

• Yummy chocolate cocktail recipes for Chocolate Happy Hour

• Chris’s journey from strategic planning to mixologist

• The inspiration behind Decoding Cocktails

• The importance of understanding ratios and basic techniques in cocktail-making

• Recommended books for beginners in cocktail-making

• Tips for simplifying complex cocktail recipes

• The art of making cocktails for others

• Cocktails can be simplified by understanding ratios and basic techniques.

• The Book of Cocktail Ratios by Michael Ruhlman is a great resource for beginners.

• The Bar Book by Jeffrey Morgenthaler is recommended for those who want to improve their bartending skills.

• Start with simple cocktail recipes and focus on the mood and occasion when choosing drinks.

• The process of milk clarification can be used to create unique and flavorful cocktails.

• “If suddenly you didn’t look at every cocktail as an iterative one-off, but as belonging to a family, now suddenly the universe of creating this becomes a lot more like cooking.” - Chris LeBeau

• “Making a cocktail and it feeling hard or expensive or then it not even going right, that is an absolute perfect recipe to make sure you make fewer cocktails.” - Chris LeBeau

• “The advantage that a cocktail has over wine and beer is that you get to say to someone, ‘Come over, let me make something for you.’” - Chris LeBeau

• Decoding Cocktails

• The Cocktail Codex

• The Four Hour Chef

• In Toxicology

• Michael Ruhlman

• The Book of Cocktail Ratios

• Jeffrey Morgenthaler

• The Bar Book

cocktails, bartending, mixology, ratios, techniques, beginner’s guide to bartending, cocktail recipes, virtual classes, milk clarification, bartending books

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, the Elaine highlights the work of Dr. Deb Tolman, an environmental scientist and founder of the SILO Project, who shares her knowledge on sustainable gardening, specifically using keyhole gardens. With origins in Africa, keyhole gardens can be adapted to challenging climates like Texas. In this episode, Elaine discusses the benefits of keyhole gardening, including its potential to grow fresh produce at home and talks through a step-by-step guide to creating your own keyhole garden.

• This is a solo episode from Elaine Acker highlighting the work of Dr. Deb Tolman: Environmental scientist and founder of the SILO Project, an organization that researches and develops sustainable living practices and educates the public.

Important Links

• Read the full article and see photos on our blog:

•  https://www.thecookbookcreative.com/blog

• Follow Dr. Deb on Facebook:

Visit Dr. Deb’s website and check out upcoming workshops:

• Introduction to Dr. Deb Tolman and the SILO Project

• Origins and concept of keyhole gardens

• Adapting keyhole gardens to challenging climates

• Benefits of keyhole gardening

• Success stories of keyhole gardens in Clifton, Texas

• Thriving in challenging conditions with keyhole gardens

• The book Soiled Rotten: Keyhole Gardens All Year Round, which offers a step-by-step guide to creating a keyhole garden

• Keyhole gardens are a sustainable gardening method that originated in Africa and have been used by humanitarian aid organizations to help communities grow their own food in challenging conditions.

• Dr. Deb Tolman adapted keyhole gardening to suit the dry conditions of North Central Texas, and it has proven to be successful in growing a variety of vegetables year-round.

• Keyhole gardens thrive even in extreme climates like Texas by reducing water requirements, using drip irrigation, applying mulch, and using shade structures to protect plants from heat and sun exposure.

• Creating a keyhole garden involves constructing the exterior walls, creating a composting basket in the center, layering the garden with compostable materials, and regularly feeding the garden with kitchen scraps and organic materials.

• With proper care and maintenance, keyhole gardens can provide an abundance of fresh produce, save water, and lower grocery bills.

• “People often underestimate the potential of sustainable gardening methods like keyhole gardens. You don’t need to spend excessive amounts on groceries when you can grow your own fresh produce right at home.” - Dr. Deb Tolman

• Dr. Deb Tolman

• The SILO Project

• Texas Co-Op Power magazine

• Ace Hardware

sustainable gardening, keyhole gardens, Dr. Deb Tolman, SILO Project, Clifton Texas, challenging climates, fresh produce, drought resistant gardening, water conservation, composting, mulch, shade structures, step-by-step keyhole gardening, Soiled Rotten: keyhole gardens all year round

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, host Elaine Acker interviews Molly McAdams, in Part 2 of our series with the Texas Beef Council. Molly shares her passion for ranching and her role in advocating for cattle producers. She also discusses the practicality of meat science and the valuable insights it provides. The episode highlights the hard work and dedication of ranchers and explores the culture and goals of the Texas Beef Council.

The Texas Beef Council

Postcards from the Kitchen Blog

Amazon Finds from The Cookbook Creative

• Molly McAdams: Executive Vice President of the Texas Beef Council, rancher, and meat scientist

• The role of the Texas Beef Council in advocating for cattle producers

• The importance of research, promotion, and education about beef

• Molly’s personal experience with ranching and the ranching lifestyle

• The wildlife and environmental benefits of cattle ranching

• The challenges and rewards of working in the cattle industry

• Molly’s background as a meat scientist and the practicality of the field

• The goals and culture of the Texas Beef Council

• The Texas Beef Council serves as a voice for cattle producers, using collected funds to educate and advocate for the industry.

• Ranching is a challenging but rewarding lifestyle, and Molly’s personal experience gives her a unique perspective.

• Meat science is a practical and intellectually stimulating field that provides valuable insights into the meat industry.

• The Texas Beef Council aims to create a strong team and culture, focusing on mentorship, collaboration, and cultivating passion.

• Molly emphasizes the importance of succession planning and helping individuals find their strengths and passions within the organization.

• “Our job is to talk to consumers on behalf of cattle producers. What I love about Texas Beef Council and other beef councils and the way that our beef checkoff works is everything we do comes from a basis of research.” - Molly McAdams

• “It’s easy to romanticize ranching, but it’s hard work. I have empathy for our stakeholders because I know how hard the work is and I know what they put into it.” - Molly McAdams

• “Meat science is so practical. You learn about meat chemistry, biology, animal welfare, and all the steps that lead to having safe, nutritious meat on a plate.” - Molly McAdams

• “We are a nonprofit with a passion for beef. Creating a culture that is sticky, where people know how they fit in, is very rewarding.” - Molly McAdams

• Texas Beef Council

• Texas ranchers

• Cattle producers

• The McAdams 12 Bar Ranch

• The Little 12 Bar Ranch

Texas Beef Council, cattle producers, ranching, meat science, Texas culture

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Chef Robert Hale, with the Texas Beef Council, discusses his role in educating professional chefs on how to cook beef and the challenges faced by family ranches in Texas. He also shares his experiences cooking for special events. Chef Hale provides advice on how to elevate the dining experience at home and emphasizes the importance of investing in a good knife.

• Chef Robert Hale: A chef and educator at the Texas Beef Council, specializing in cooking beef.

• Amazing recipes from the Beef Loving Texans

• BEEF TV

• The Texas Beef Council

• The Cookbook Creative's Blog

• Chef Hale’s role in educating professional chefs on cooking beef

• Challenges faced by family ranches in Texas, including drought and weather conditions

• Popular topics taught to restaurant owners and chefs: menuing, cooking techniques, and cuts of beef

• Misconceptions about beef in the culinary industry

• Chef Hale’s experiences cooking for race teams and at special events

• Advice for elevating the dining experience at home, including experimenting with different cuts and flavors

• The importance of investing in a good knife for cooking

• Chef Hale’s role is to educate professional chefs on cooking beef and provide them with resources and training.

• Family ranches in Texas face challenges such as drought and weather conditions.

• Chef Hale focuses on teaching restaurant owners and chefs about menuing, cooking techniques, and different cuts of beef.

• The biggest misconception about beef in the culinary industry is the hesitancy to explore different cuts and flavors beyond the popular ones.

• Chef Hale has had exciting experiences cooking for race teams, at special events, and in different locations.

• To elevate the dining experience at home, Chef Hale advises experimenting with different cuts of beef and flavors, and investing in a good knife.

• “We need to make sure that the steak is arriving to you, hot, warm, medium rare, like you wanted it.” - Chef Robert Hale

• “Don’t be afraid to experiment, start easy, start slow, and get good recipes.” - Chef Robert Hale

• “Invest in a good knife, it makes life so much easier.” - Chef Robert Hale

• Texas Beef Council

• Beef Loving Texans

• Texas Restaurant Association

• Texas Chefs Association

• Culinary Institute of America

• James Beard House

chef, cooking, beef, education, family ranches, cooking techniques, cuts of beef, dining experience, experimenting, Texas Beef Council, Beef Loving Texans, Texas Restaurant Association, Texas Chefs Association, Culinary Institute of America, James Beard House

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, host Elaine Acker answers questions about cookbooks and explains the process of creating a beautiful cookbook. She discusses the importance of capturing recipes that are meaningful and leveraging the power of stories in food branding. Elaine also highlights the benefits of cookbooks as marketing tools for food brands and shares why people still buy printed cookbooks in the digital age.

• Importance of capturing and sharing meaningful recipes

• Audience of food brands and related businesses

• Cookbook creation process: writing, designing, and publishing

• Gathering recipes and organizing them

• Options for photography: using smartphones, stock photos, or hiring a photographer

• Custom design for each cookbook

• Production and publication process

• Average timeline of four to six months for cookbook creation

• Continuing popularity and market for printed cookbooks

• Benefits of cookbooks as marketing tools for food brands

• Standing out in a competitive market

• Telling stories and building relationships with customers through cookbooks

• Addressing concerns about sharing secret family recipes

• Cookbooks can be a valuable tool for capturing and sharing meaningful recipes with others.

• The Cookbook Creative works with food brands and related businesses to create beautiful cookbooks that reflect their brand and personality.

• The process of creating a cookbook involves writing, designing, and publishing.

• Cookbook creation typically takes four to six months, depending on the speed of recipe gathering, photography, and approval process.

• Printed cookbooks are still popular and offer a unique and tangible experience in the kitchen.

• Cookbooks serve as effective marketing tools for food brands, helping them stand out, tell their stories, and build relationships with customers.

• Sharing recipes through a cookbook is a generous act that creates a memorable experience for customers.

• “We’re not capturing some of the recipes that are near and dear to our hearts in a place where we can easily share them with others.” - Elaine Acker

• “A cookbook is a really great way to stand out in a market with so much competition.” - Elaine Acker

• “It opens up those opportunities for PR and connections with the media.” - Elaine Acker

• “People are not going to go home and regularly make your favorite recipe. They want it the way you make it.” - Elaine Acker

• The Cookbook Creative: https://www.thecookbookcreative.com/custom

cookbooks, recipes, food brands, storytelling, writing, book design, publishing, food photography, marketing, competition, relationships, printed cookbooks, secret family recipes

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Chef Tony Biggs, the Director of Culinary Arts at Certified Angus Beef, shares his lively career and experiences in the culinary industry. He discusses his love for entertaining and grilling events, as well as his travels around the world to discover local cuisine and cultures. Chef Tony also provides valuable tips for cooking the perfect steak and highlights the importance of travel and learning in the culinary world.

Visit our Postcards from the Kitchen Blog: https://www.thecookbookcreative.com/blog/playing-with-fire-meet-chef-tony-biggs

Watch the interview on YouTube: https://www.youtube.com/watch?v=LrHTptyqr6k

Chef Tony Biggs: Director of Culinary Arts at Certified Angus Beef

• Chef Tony’s entertaining and grilling events

• His experiences cooking two six-foot paellas in Nashville

• The universal language of food and its ability to bring people together

• Traveling and learning the ropes to experience local cuisine and culture

• Chef Tony’s travels to Spain and Italy and his culinary adventures

• The importance of learning the basics of food and continuously expanding culinary repertoire

• Tips for cooking the perfect steak, including using a thermometer and allowing it to rest

• Food brings people together and is the universal language of love.

• Traveling is essential for understanding food and learning about different cultures.

• Learning the basics of food is crucial for becoming a respectable chef.

• Cooking the perfect steak involves not overcooking it, using a thermometer, and allowing it to rest properly.

• The love of food captures people’s imagination and fosters connections and friendships.

• “Food brings people together whether they know you or not.”

• “You have to understand how food is really made to be a respectable chef.”

• “Don’t overcook your steak. Buy yourself a thermometer and use it all the time.”

• “Taking cuts of meat and cooking them in different ways has been really great and fun for me.”

• “The love of food captures everybody’s imagination.”

• Chef Tony Biggs

• Certified Angus Beef

• Nashville, Tennessee

• Spain

• Italy

• Florence

• Dario Cecchini

• Jacques Pepin

• Francis Mallman

• daikon (vegetable)

• Roast Perfect app

Chef, grilling events, paellas, Nashville, food, universal language, travel, local experience, cuisine, culture, Spain, Italy, culinary adventures, steak, thermometer, rest, basics, cooking, love of food

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, we talk to Jeffrey Schlissel, the founder of the Bacon Cartel. Jeffrey discusses his passion for bacon and his mission to bring support local farms. Jeffrey also talks about his podcast, Walk and Talk, where he discusses trending topics in the culinary industry and addresses important issues such as mental health and food addiction.

• Jeffrey Schlissel - Founder of the Bacon Cartel and frequent guest on the Walk-in Talk podcast

• The origins of the Bacon Cartel and the passion for bacon

• The decline in quality and care in bacon production

• The importance of flavor and creativity in cooking

• The role of chefs in addressing mental health and food addiction

• Jeffrey’s favorite dishes to cook, including a bourbon-infused bacon jerk sandwich and plant-based creations

• The importance of portion control and wholesome ingredients in the restaurant industry

• Jeffrey’s challenge to listeners to be fearless and creative with flavors in the kitchen

• The Bacon Cartel is a movement to bring back the artisanal approach to bacon production and showcase the flavors and quality of bacon.

• Chefs have a responsibility to address mental health and food addiction in the culinary industry and create a supportive environment for their staff.

• Flavor is key in cooking, and chefs should not be afraid to experiment and try new combinations.

• Portion control and wholesome ingredients are important in the restaurant industry to promote healthy eating habits.

• “What can I do differently? How can I do things differently?” - Jeffrey Schlissel

• “Food addiction is the number one crisis in the United States for mental health.” - Jeffrey Schlissel

• “We have an obligation to our guests as chefs to give them the right portion of what needs to be done and make it wholesome.” - Jeffrey Schlissel

• “Challenge yourself to think outside the box and don’t be afraid of flavor.” - Jeffrey Schlissel

• Bacon Cartel

• Walk-in Talk podcast

• National Restaurant Association

• American Culinary Federation

Bacon, artisanal, quality, butcher shop, charcuterie, vegan, mental health, food addiction, flavor, creativity, portion control, wholesome ingredients

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!