We’ve got a great weekend of events coming up. See below for details on our Spring Festival on Easter Sunday (meet the “Debonaire Hare”!), and the much-anticipated return of Adriene Mishler teaching yoga on our lawn (as part of the Fusebox Festival). Also on the horizon are two wonderful food events: Cooking Up Cultures on Sunday the 27th and our ever-so-popular Go Texan, Go Local Culinary Workshop now scheduled for May 4th. Sign up today – spots go quickly!
You probably know by now that we’re huge proponents of eating locally and seasonally. This isn’t always a simple or easy task, but it all starts with awareness. Maple syrup, for example, is only produced in Northern regions where the Sugar Maple tree thrives and the climate is just right for sap flows. So while we can’t make our own maple
syrup here in Texas, we can still appreciate and celebrate “sugaring” season. It’s hard for us Texans to imagine, but up North the sap is a-flowing and the syrup is a-boiling. To honor the season of the sap flow, we’re putting our delicious and small-batch maple syrup from the Maple Valley Cooperativeon sale. Plus, we’ve shared one of our favorite cornbread recipes (“Maple Cornbread” from the Vermont Maple Syrup Cookbook – see below), and put most of the other ingredients needed to make this delicious gem on sale, too!
Geeks Who Drink Trivia
Thursday, April 17th at 7pm
Come compete with your friends and neighbors for some coveted prizes (including $25 and $10 store credit for first and second place, respectively). This is a free and open event but please note that the content is not intended for children.
Comedy Night Thursday, April 17th
@ 9pm (after trivia)
Our very own comedy showcase continues! Hosted by Team Member Ben Cholok, the funnies kick off right after trivia at 9 pm. Come hang!
Live Music on the Porch Friday, April 18th @ 7pm
Enjoy your Friday evening with some blues and country tunes from one of our regulars, Skylar Evans. From Townes Van Zandt, to Kris Kristoferson, to Leadbelly, Skylar’s got a solid repertoire of American roots music fit for a pleasant Friday night. Come relax in our beer garden with the family and enjoy some fresh, local brews and eats while supporting local.
Yoga with Adriene Saturday, April 19th, 10:30am-12pm
We’re glad to be hosting one of many free Fusebox yoga classes offered by friend and regular, Adriene Mishler. Advance reservations are preferred. Find out more here.
Kid’s Art Camp Saturday, April 19th, 12-2pm
This is the third in a 4-week series of free art classes for kids in the neighborhood taught by Erin Davis. This week they’ll learn about Andy Warhol and then use recycled materials to make their own work. Get the full picture here.
Easter Sunday Spring Festival Sunday, April 20th, 1-5pm
This Easter we’re making a whole Spring Festival out of the occasion, with candy for the kids (handed out by our “Debonaire Hare”), the return of Linnae Kraemer playing live harp (pictured at right), arts and crafts for the whole family, and lots of free samples from some of our vendors.
Saturday, April 19th, 12-3pm: Roscoe Open Air Market, Volume 2 Parking Lot
Sunday, April 27th, 5pm: Cooking Up CulturesGlobal Soup Party
Sunday, May 4th, 6pm: Go Texan Culinary Workshop w/ Traveling Recipes
Fridays in May, 7-9pm: Brand New Key, Porch Sessions Residency
Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.
Promotions and News
New Seasonal Hours
We’re now open until 11pm on Thursdays, Fridays, and Saturdays.
Fosbury, a mobile wallet tool that links paperless coupons to your phone’s geolocation, is a great way to stay up to speed on our latest weekly and pop-up specials. Click here to get our pass and never miss another deal.
Coffee of the Month
Barrett’s finds and roasts some of the tastiest coffee in town. That’s why we’re featuring their bean from Chiapas, Mexico this month, available at a special price. Stock up for April and live south of the border!
Featured Recipe | Maple Cornbread
This recipe is a guaranteed crowd and family pleaser. The maple syrup makes it wonderfully moist and sweet, but the whole wheat flour keeps it hearty and nutty. Serve it with dinner or cook it into a rich porridge for breakfast (one of our favorites!). Just mush a slice into a cup of milk and heat slowly in a saucepan.
From the Vermont Maple Syrup Cook Book:
1 1/4 c. corn meal
1 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. maple syrup
3/4 c. milk
3 Tbsp. butter, melted
Preheat oven to 400 F
Combine dry ingredients, make a well in the center, and add the wet ingredients
Mix just enough to combine
Pour into greased 9″ baking dish
Bake at 400 F for ~20 minutes, or until a knife comes out clean
Serve warm with butter and more maple syrup!
Next-Day Maple Cornbread Porridge
Mash a generous piece of cornbread into a saucepan of milk. Stir to combine and heat slowly. Add milk to desired consistency.
Heat and stir until a smooth and thick porridge forms.