The Turtle Studies Mixology with The Tipsy Texan













The fall semester of Tipsy Tech started last week. I traveled all the way to Austin to study the craft under David Alan and Lara Nixon. The Turtle Bar staff has had many discussions about cocktails they've had lately, about the ills of bad mixes laden with chemicals and high fructose corn syrup and how the scene in Austin is exciting and full of all manner of new craft cocktails. All of the hard work and evangelization going on in Austin is making inroads into the cultural fabric of the city and even reaching out to bubbaville - heart of Texas - Brownwood. Once you taste the pure thing, there is no going backwards. People like Bill Norris, Rob Pate, Adam Bryant, Billy Hanke, Lara Nixon, Adam Harris, Moxy Castro, and David Alan are working to continue moving the cocktail revolution forward. They embrace the history and understanding of what was and are adding to the pantheon of new classics with their own creations. Support your craft bartenders everywhere, because they are a treasure. We love our own Ty Wolosin. Ty has been creating some amazing berry and fruit smashes and brewing up his own natural infusions and syrups.

The lineup of guest lecturers is awesome. Bobby Heugel (Anvil/Houston; DrinkDogma.com) and David Suro (Tequilas Restaurant/Philadelphia; Siembra Azul) will make a return appearance for our Spirits of Latin America class. Brand Master Apprentice Aaron Rodonis of Bacardi will be here to talk rum. Hugo Chambon will walk us through the Cognac region of France. Adam Harris will take us on a tour of Bourbon Country with the seminar on American Whiskey. And many more

Field Trip! Intro course students who sign up for the whole course will get to go on the Balcones Distilling facility tour in Waco, Texas. Chip Tate is on the Fall cover of Edible Austin magazine. We have their Blue Corn Whiskey and Rumble in The Turtle Enoteca. I made some very tasty caramel with the Rumble and streaked our vanilla gelato with same. Devine. Texas is growing some mighty fine distillers.

Drink Local Night-the fall semester classmates will show off their stuff at Drink Local Night. This will be the fourth year for this event, sponsored by Edible Austin magazine, and hosted by Peche/Cedar Street. Attendees will meet the distillers of Texas, and sample great cocktails made by the best bartenders in town, featuring the spirits of Texas. Peche is our favorite place to go for cocktails when we are in our capitol.

Drink Local, Eat Local, Go Texan

Tour de Vin

The Turtle Restaurant will be one of the featured restaurants at Tour de Vin, Thursday, October 7th, 2010 6:30-9:00 pm at Whole Foods Market on Sixth and Lamar on the rooftop plaza.
This will be a world class wine tasting and a chance to sample some of the finest cuisine to be found in Central Texas while enjoying music by Cienfuegos. Call 512-327-7555 for tickets or visit www.winefoodfoundation.org $75.00 general admission. $50.00 for Wine & Food Foundation Members.

The Turtle is a community partner of The Wine & Food Foundation of Texas. Our Chef, Curt Sassak will be stirring up a special risotto. We look forward to seeing you there.

Five Facts About The Ten Dollar Bill And One That Will Save You Money


1. This 1901 United States Large Ten Dollar Note featured portraits of Meriwether Lewis on the left, William Clark on the right, and Black Diamond, an American Bison.

2. Alexander Hamilton is the only person featured on U.S. currency who was not born in the continental United States, as he born in the West Indies.

3. The Bureau of Engraving and Printing says the average life of a $10 bill in circulation is 18 months before it is replaced due to wear.

4. Approximately 11% of all newly printed US banknotes are $10 bills.

5. The $10 bill is the only U.S. paper currency in circulation in which the portrait faces to the left.

6. August 31 - September 30, 2010 from 11:00 - 2:00 pm Tuesday - Saturday you can buy any sandwich plate on The Turtle Restaurant’s menu which includes a cup of soup or salad and our homemade spiral cut potato chips AND a small scoop of gelato AND iced tea, ALL for $9.95. Offer excludes To Go orders, tax and tip.

This is a recession beating plan! A delicious bail out available to our customers. A complete freshly prepared lunch made with home made breads and love for $9.95 because you deserve good food. Just tell our waitstaff you want The Black Diamond Special! They will know what you mean.

The Turtle Restaurant
514 Center Ave
Brownwood, TX 76801
325-646-8200

Vote for The Turtle Restaurant Chefs Under Fire

Mary Stanley and The Turtle Restaurant have been chosen as one of the top entries for Chefs Under Fire 2010 Austin-San Antonio Regional Competition. Follow this link and vote for Mary Stanley and The Turtle Restaurant.

The competition starts out with an online poll where votes are cast for the public’s favorite chefs. The poll opened on Wednesday and will last through August 30 at 11:59pm. Click here to give Mary and the Turtle your support each day until the deadline. So vote every day.

The top four contestants then have a live competition against other in the finals where he or she could be named Chef Under Fire 2010 by Celebrity Chefs and Iron Chef America contenders.
Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun. The Austin-San Antonio Regional Finals will be held Monday, September 27, 2010 at the Texas Beef Council.

Chef Stanley will be up against such names as:

* Chef Victoria Ann, of Le Cordon Bleu College of Culinary Arts Austin, Student
* Erica Beneke, of MAX's Wine Dive Austin, Sous Chef
* Chef Camero, of Le Cordon Bleu College of Culinary Arts Austin, Student
* Chef Trysh Gonzales, of Art Institute of Austin, Student
* Chef Jason Hardacker, of Silver Whisk Cooking School, Kitchen Manager
* Chef Tanner Harris, of Thai Fresh, Chef
* Chef Tonni, of Hinospices, Executive Chef/Proprietor
* Chef Chad Holt, of Wandering Chef, Owner/Chef
* Chef Deegan McClung, of Jeffrey's Restaurant, Executive Chef
* Chef Renee Morgan, of Le Cordon Bleu College of Culinary Arts Austin, Student
* Chef Steve, of Southern's Fine Dining, Owner
* Chef Byron, of TRIO at Four Seasons Hotel, Cook 1

“As you can see from the list of chefs we are up against some large and extremely popular restaurants in Austin,” stated Stanley. “ We need every vote we can get so this little David can take on an Austin Goliath.”

Chefs Under Fire is national competition, open to professional chefs in the United States (all 50 States and the District of Columbia). Regional finalists will be asked to prepare 4 identical plated dishes on site under a time restriction for the judges. Dishes will be judged on taste (50%), presentation (25%), and originality (25%). Regional finalists will be annouced September 2, 2010. One contestant will be selected as a Finalist to move on to the CUF Final Competition that will be held at the AT&T Executive Education & Conference Center in Austin, TX on October 25, 2010.

These CUF Finalists will then be asked to prepare a pre-developed 4 serving dish (entrée and side dish) to be judged by a Celebrity Chef Judging Panel. The dish must use all specified secret ingredients which will be announced no later than 14 days prior to the competition date (October 25, 2010). Finalists’ dishes will be judged on taste (50%), presentation (25%), and originality (25%). An overall winner, (chosen by the Judges Panel) and a Fan Favorite (chosen by voting via text and online public polling) will be named at the Final event.

Lisa Smith - Artist Photographer - Show Opens May 29, 2010


The Turtle Enoteca is proud to present the work of Lisa A. Smith. Join us for wine and nibbles from 5:00 pm - 7:00 pm Saturday, May 29, 2010. Lisa'a work will be for sale and remain in our wine bar and Candle Room until the end of July.

LISA A. SMITH: PAINTER, PRINT MAKER, PHOTOGRAPHER, ARTIST


Art to me is to provoke. To get people thinking, talking, it’s sometimes supposed to make them angry, so that they can’t help but confess frustration to the stranger standing next to them. But it is also supposed to help humanity question what art is, what life is, and even what, what is. Art can address any issue, emotion, problem, idea or ideology.

The main interest within my work is people, all aspects: anatomical, emotional, mental, spiritual, societal and intellectual. Because of this my imagery had ranged from the frightening others*, to the iconic Eve in the Garden.

People cannot escape themselves or their perspective, empathy can bring people close, but never completely outside of themselves, so it is with this recognition that I approach each idea from my own worldview. Even if I am doing a study of the human figure or a bird, it is through my eyes and my neurons that my hand draws out what my brain is telling the rest of my body is before me. Because of this my work is often biographical, or deeply personal. The subject matter may not directly relate to me, but my interest peaked on the subject because of a conversation that I found fascinating, a reveling story or something that I simply found curious or humorous.

It is the subject matter or idea that is most important to me, more often than not. And so I let the idea dictate the process, because of this I do not work with just one medium, and I prefer to mix mediums to any other method. With my two-dimensional work, for example, I enjoy layering not only images, but also text. Often within my 2D work I also utilized the technique of repeated image, and with my paintings and drawings that is almost always include collaged Xerox images.

Sacred imagery is something that I have used often, and within the culture that I grew up in one was constantly bombarded with religious imagery and language, and the question that I have been exploring for some time now, is, “If one repeats an image, how many times does it take for that repeated image to lose its meaning? Or does the repetition just reinforce the meaning?”

It is questions like these and my deep urge to create that drive my art, and that will continue to drive my art. I hope to perpetually challenge myself as an artist, so that my art may always challenge the viewer.

*Other in the philosophical concept of the self and the other.

Lisa was born in Abilene, but grew up in Huntsville, Texas. People have always fascinated her; so much of her art is figurative and explores the question of what it means to be human. Lisa's interests are wide and so her art reflects this, but there is a strong theme of the human figure. Her work is also often rooted in personal experience yet universal. She is a B.F.A. painting and drawing major at Hardin-Simmons University where she also received a BA in Theology this past December. She will finish my undergrad in December after which I will pursue an MFA, which MFA program she has yet to decide.














Fire Dancer

May 8, 2010 Four Chilean Wines - Three Empanadas 5:00pm - 7:00 pm

Saturday, the eighth of May, The Turtle Enoteca plays host to Dan Gibb of South American Wine Importers. Dan is bringing four wines with him while The Turtle is pairing empandas to complement these wines. The cost is $15.00 per person. Time is between 5:00-7:00 pm come and go, meet Dan, discuss wines, taste empanadas and more, hang out on the patio and in the wine room.

Tasting Notes Chilean Wine Tasting May 8, 2010 at The Turtle Restaurant

2009 Cantaluna Sauvignon Blanc received a Silver Medal - Wine of Chile Awards 2008

Sauvignon Blanc finds its apogee in brisk, vibrant wines that are at their best when consumed young. The color is light yellow with an intensely fruity nose and offers scents of melon, peach, fig and tangerine, plus a hint of anise. Sappy citrus and pit fruit flavors show good depth and energy, with a refreshing bite of white pepper adding further lift. Finishes with good cling and a bit of heat, echoing the melon note.

Chile's Central Valley as well as the Casablanca and San Antonio Valleys to the north are emerging as the source of vibrant, unoaked Sauvignon Blancs at very reasonable prices. The Colchagua Valley is located between the southern latitudes of -34º 15' - 34º 50' , and the eastern longitudes of 72º 00' - 72º 15', 130 km south of Santiago .

The combination of an excellent climate with different soil types that are irrigated with melted mountain ice, make the Colchagua Valley a true paradise for quality winemaking.

With its bracing acidity, Sauvignon Blanc is a natural partner for fresh goat cheese, as the acidity slices perfectly though the chalky texture of this style of cheese. Sauvignon Blanc also works well with shellfish and delicate seafood.

We are serving this Sauvignon Blanc with goat cheese and beet empanadas.


2006 Amayna Chardonnay received 93 points from Robert Parker’s The Wine Advocate, October, 2008

This 2006 Chardonnay exhibits mineral, almond, white peach, and poached pear aromas. On the palate it displays elegance, a creamy texture, layers of flavor, and a striking resemblance to Grand Cru white Burgundy. It is a terrific value at the price.

Amayna is a new super premium Chilean brand that is owned by the Garces Silva family. The winery that bears the family name was founded by Jose Antonio Garces who acquired the property in the San Antonio-Leyda Valley in 1997, and in doing so become a pioneer in the area’s vitivinicultural development

On the seaward side of Chile’s coastal range and only 14km from the ocean, Amayna is produced from some of Chile’s most temperate vineyards. Situated on rolling hills with a clay loam soil, Amayna’s vines are also supported by a long cool ripening season that offers an ideal environment for perfumed and elegant Sauvignon Blanc and Pinot Noir. A particularly delicate grape, Chardonnay readily expresses the characteristics of the growing region as well as the specific techniques employed in the winery.

Winemaking
An important feature of the Amayna winery is that it is built into a hillside, there is a natural downward slope that permits use of gravity to move must and wine, a critical aspect of the winemaking process. Gravitational flow implies that pumps are not used in the winemaking process, providing greater hygiene and less astringency, but most importantly greater elegance to the final.

We are serving this excellent Chardonnay with sweet corn and cheese empanadas


PARQUE 2008 Carmenere

Dried plum, strawberry & fresh blackberry blend with green pepper & earthy notes of fresh tree sap & dried leaves. Notes of dried sage & thyme round out the flavor of this mouthwatering Carmenere.

The carmenère grape was imported to South America in the 1850s, along with other Bordeaux varieties, prior to the European outbreak of Phylloxera. The history of Carmenere wines is interesting. Carmenere was one of the six nobel grapes of Bourdeaux, France, brought to South America in the mid 1800’s by the French to become a very important part of South American wine character. Carmenere has fallen out of favor in France due to the time it ripens and the phylloxera plague which destroyed most of the vineyards in Europe during the late 19th Century. Carmenere is only produced in extremely small quantities around the world outside of South America. Carmenere is a mellow grape with soft tannins and very herbal accents. Chile is really the only country producing Carmenere wines in quantity

If you tasted a Merlot wine from Chile before 1994, chances are you were actually drinking a Carmenere wine. This mix up happened because Carmenere grapes look just like Merlot grapes. The vintners in Chile weren't being dishonest, it took genetic analysis to tell them apart. In 1994 French ampelographer, Jean Michel Bourisiquot discovered that these grapevines were actually the “Lost Grape of Bordeaux”, Carmenere. Vineyards had been interplanted with both grapes. Now wineries are doing their best to sort out which grapes they receive from their growers are Merlot and which are actually Carmenere.

Carmenere wines are table wines and very good wines to serve with vegetarian dishes, something like stuffed peppers or vegetarian casseroles, or ethnic food like burritos, tacos with beef or chicken, couscous with meat, Gyros, Moussaka, Blackened Cajun Steak, Meat Tarjines, Meat Tandoori. Another great way to enjoy Carmenere is in your bath, both in the bath water and in a glass in your hand. Now that is putting on the Ritz.

We are serving this Carmenere with beef empanadas.


Pérez Cruz Cabernet Sauvignon Reserva 2008 Valle del Maipo, Chile

The regional identity of the Maipo Alto region, in the production of high-end red wines is highlighted in this wine; its Mediterranean climate and piedmont stony soils contributes to its unique characteristics, structure and aromas. This is the terrior of Viña Pérez Cruz, a family owned company that has been marked by the consistent quality of its wines, led by their balanced and well-structured Cabernet Sauvignon Reserva.

This is a big bold gutsy wine and it’s proud of it. Deep aromas and flavors of blackberry, chocolate, cherry. Just enough alcohol to warm the mouth and throat without being offensive. Get a nice cut of meat and invite some friends over. Perez Cruz is coming to dinner.

Pérez Cruz was declared 2008 Winery of the Year" by Wine & Spirits. This Cabernet earned 93p points.

We are serving this Cabernet Sauvignon with grilled beef skewers.