Enjoy the Finest: Texas Gulf Shrimp!

TEXAS DEPARTMENT OF AGRICULTURE O COMMISSIONER SID MILLER

APRIL 2016 EDITION

GO LOCAL. GO TEXAN.TEXAS FOOD, WINE, RESTAURANTS, RECIPES, GARDENING, STYLE & MORE

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TABLE OF CONTENTS

04 TEXAS GULF SHRIMP: BETTER BY A NAUTICAL MILE06 RECIPE: SPICY TEXAS SHRIMP BOIL08 TEXAS KEEPER CIDER: HOW DO YOU LIKE THEM APPLES?10 GRACE RESTAURANT: MODERN LOCAL AND INTERNATIONAL12 BONUS RECIPE: WHITE GAZPACHO WITH HAM-WRAPPED CROSTINI14 MCSHAN FLORIST: SENDING LOVE TO TEXANS16 POWER LUNG: KEEP CALM AND BREATHE ON18 TOYOTA TEXAS FEST: PROMOTING THE BEST OF TEXAS20 SPOT THE MARK CHALLENGE: THE BEST OF TEXAS CAPTURED21 TEXAS EVENTS: GET OUT AND GO TEXAN!22 ART CONTEST: YOU ART WHAT YOU EAT

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Welcome to the April issue of Go Local. GO TEXAN.

We hope you enjoy the new format of our electronic magazine (e-zine). We are proud to highlight several GO TEXAN members and share up-to-date news on Texas food, wine, restaurants, recipes, gardening, style and more each month.

We are always looking to improve what we do, so please take our survey about Go Local. GO TEXAN. and let us know what you think about the new format. As a small token of thanks, each survey responder will be entered into a random drawing to win a GO TEXAN t-shirt of your choice and size.

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For generations, the bountiful waters of the Gulf of Mexico have provided a distinctive lifestyle for Texas commercial fishermen. This industry, fueled by hard work and the sea, feeds a nation

hungry for tender, premium, wild-caught Gulf shrimp. Within these hardworking men and women, pride runs deeper than our Lone Star waters. The history of Texas shrimp is a story of innovation and preservation that continues to this day.

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TEXAS GULF SHRIMP: BETTER BY A NAUTICAL MILETexas Gulf shrimp are a Lone Star treasure, wildly popular with consumers and professional chefs alike. Who can blame them? With miles of clean, sustainable coastline framing the Gulf of Mexico, why buy, serve or eat shrimp from anywhere else?

So with spring here and summer right around the corner, here are three questions to consider:

Why Choose Texas Gulf Shrimp?Texas Gulf shrimp are harvested from the pristine waters of the Gulf of Mexico and its coastal bay systems. Their reputation for premium quality is derived from a natural, robust flavor prized by good cooks and renowned chefs alike. In fact, top Texas chefs are fortunate to have the Gulf of Mexico and its bounty in their own backyard. They consistently choose wild-caught Gulf shrimp in their kitchens, because they are deliciously sweet, compliment any occasion and offer an array of flavors in every bite!

Are You Looking For Versatility? Texas Gulf shrimp are a delicious addition to savory seafood soups and spicy gumbo. Try it as an appetizer, in salads with Lone Star citrus or as a stand-alone entree. Grilled, fried, baked, boiled or sautéed, it’s a fresh choice for any gathering.

It’s no secret that Gulf shrimp are extremely versatile and delicious no matter what cooking method you choose. Grilling shrimp with seasonal Texas vegetables is a favorite of many. Gulf shrimp over an open flame are sure to fire up any appetite.

What Are You Planning to Prepare? Do you cook from a recipe? Are you the kind of intuitive chef who freelances in the kitchen? Whatever your style, Texas Gulf shrimp bring a wealth of quick, healthy and flavorful options to your table. From delicious Gulf shrimp with balsamic strawberries to classic staples like slow-cooked paella, visit gotexan.org to find recipes for classic shrimp dishes and creative new options sure to please any appetite.

Enjoy the classic Texas shrimp boil recipe featured on the next page.

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RECIPE: SPICY TEXAS SHRIMP BOIL WITH GARLIC CITRUS BUTTER AND PICKLED OKRA

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Cabernet Grill Cajun Seasoning* Ingredients: (Makes about 1½ cups)4 tbsp. Paprika3 tbsp. Table salt 2 tbsp. Granulated garlic 2 tbsp. Dried oregano leaves 2 tbsp. Dried basil leaves 2 tbsp. Onion powder 1 tbsp. Dried thyme leaves 1 tbsp. Fresh ground black pepper 1 tbsp. Ground white pepper 1 tbsp. Cayenne pepper

Seasoning Preparation:1. Place all ingredients together in a bowl and mix until well combined.2. Store in an airtight container.

Shrimp Boil Ingredients:6 cups Water 1 bottle Shiner Bock beer 1 stalk Celery, cut in one-inch chunks½ Small onion, cut in one-inch chunks 1 piece Bay leaf¼ cup, 2 tsp. Cabernet Grill Cajun Seasoning* 1¼ lb. Small red “b-size ” potatoes, washed 2 lbs. Texas wild-caught shrimp, with shell on1 Lemon1 Lime4 cloves Garlic1 stick Butter12 pieces Pickled okra

Shrimp Boil Preparation:1. Pour the water and beer in a heavy, medium-size sauce pan and bring to a boil over high heat.2. Add the celery, onion, bay leaf and the quarter cup of Cajun seasoning (save the other two teaspoons for later use) to the liquid. Reduce the heat so the liquid is at a full simmer with light bubbles.3. Add the potatoes to the liquid and cook until tender, about 15 to 20 minutes depending on the thickness of the potato or until a knife inserted in the center of the potato passes through easily.4. Turn the heat to high and bring the liquid back to a boil. As soon as the liquid is boiling, add the shrimp, stir and cover tightly with a lid. Cook for exactly one minute on high heat, then remove the pot from the heat and keep it covered. Allow the pot to sit for 5 minutes. 5. Remove the lid after 5 minutes and check to make sure the shrimp are fully cooked.6. Drain the liquid from the shrimp and potatoes, and place on a warm platter, discarding the bay leaf and any bits of celery and onions remaining. 7. Sprinkle evenly with the remaining two teaspoons of Cajun seasoning.8. Cut both the lemon and lime in half. Take one half of each and cut into wedges and save for garnish. Take the other half of each and remove zest, then squeeze the juice from each into a small cup.9. Heat a small sauce pan over medium high heat; add garlic and butter to the pan. Allow butter to melt and begin to sizzle. As soon as the butter is sizzling, whisk in the citrus zest and juice from the lemon and lime.10. Garnish the platter with pickled okra and the reserved lemon and lime wedges. Place a bowl of hot citrus garlic butter on the platter for dipping. 11. Serve immediately.

This recipe comes from Chef Ross Burtwell of Cabernet Grill. Serves six. Enjoy!

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TEXAS KEEPER CIDER: HOW DO YOU LIKE THEM APPLES?

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TEXAS KEEPER CIDER: HOW DO YOU LIKE THEM APPLES?

Texas Keeper Cider is a small cidery in Manchaca, located south of Austin.

The cidery is dedicated to producing small batch ciders from whole fruit.

“We work with small orchardists, seeking out excellent fruit, in order to make complex ciders,” cidermaker Nick Doughty said.

Texas Keeper has released seven ciders since August 2014, and is working on its eighth release, Grafter Blanc. The Grafter series is all about blending and co-fermenting heirloom apples and Texas-grown wine grapes. Grafter Blanc is the second cider released in the series and is a blend of 30 percent Texas-grown Blanc du Bois grapes from fellow GO TEXAN member, Haak Vineyards, 30 percent Empire apples and 40 percent Northern Spy apples.

“Texas Blanc du Bois is a fantastic grape to blend with apples,” Doughty said. “Its higher potential alcohol adds body to the final cider, and the mellow notes of honeysuckle and lemon pair wonderfully with the ripe pear and crisp apple of the Northern Spy and Empire.”

Texas Keeper has been hard at work for the last several months restoring a historic farmhouse next to its small cidery for use as a taproom. It opened full-time on March 12, and is truly the new heart of Texas Keeper. Visitors can try special limited releases, as well as enjoy a curated list of great cider and wine from around Texas, the United States and world. The cidery and taproom are located on a beautiful 20-acre ranch along Onion Creek in deep south Austin, and is a perfect place to relax on a Saturday afternoon with great music, food and cider.

“We’re excited to build out a great list of Texas ciders, wine and mead for folks to come explore and enjoy,” co-owner Lindsey Peebles said. “Being a GO TEXAN member is great for our business. It helps to let folks know we’re committed to sourcing locally, working with Texas producers, and hopefully adding to the abundance of quality Texas agricultural products.”

For more information on Texas Keeper Cider, visit the website, Facebook, Twitter or Instagram pages.

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GRACE RESTAURANT: MODERN, LOCAL AND INTERNATIONAL

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The Fort Worth dining scene is exploding, feeding off a vibrant downtown that includes a true Texas gem, Grace Restaurant. Grace’s chef, Blaine Staniford, creates modern American food using ingredients and techniques

from all over the world. Featuring a 100-seat bar, a large dining room and several private dining rooms, Grace is a big restaurant with a taste for excellence.

Chef Staniford rotates the menu every few months, incorporating in-season Texas vegetables and fruits throughout the food, drinks and dessert menus. On a dinner menu, you may find local chicken from Windy Meadows Farm, Texas wagyu oxtail and a burrata mozzarella showcasing vegetables poached with Texas olive oil. At the bar, you can enjoy Texas whiskey from Garrison Brothers, Tito’s Texas vodka and a variety of Texas wines, such as a Becker Vineyards Viognier.

“We’re supporters of GO TEXAN,” said Chef Staniford. “We even donated a gift certificate several years in a row to the GO TEXAN Restaurant Round-Up. We buy and support local whenever we can.”

For more information, visit their website.

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BONUS RECIPE FROM GRACE RESTAURANT:

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BONUS RECIPE FROM GRACE RESTAURANT:

This popular creation by Chef Blaine Staniford was recently shared on local TV station NBC 5 DFW in Dallas/Fort Worth. Yields 4 cups.

Ingredients:3 English cucumbers, peeled and sliced1 cup Toasted almonds 1 tbsp. Minced garlic 3 slices Ciabatta bread, with crust removed ½ cup Texas olive oil ½ cup Whole milk ¼ cup Sherry vinegar To taste Sea salt ¼ lb. Ham, sliced thin 4 slices Ciabatta bread, toasted 4 Cherry tomatoes, slicedTo taste Texas olive oil for garnish

WHITE GAZPACHO WITH HAM-WRAPPED CROSTINI

Preparation:1. In a high-speed blender, mix together cucumber, almonds, garlic, sherry vinegar, olive oil, crust-removed ciabatta bread and milk. Blend on high speed until completely smooth (about 3 minutes).2. Season the mixture with salt to your desired taste and reserve cold.3. Wrap sliced ham around toasted ciabatta bread.

To Serve:1. Pour cold soup into cold bowl.2. Garnish with ham-wrapped crostini.3. Garnish with sliced tomatoes and drizzle with desired amount of Texas olive oil.

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MCSHAN FLORIST:SENDING LOVE TO TEXANS

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McShan Florist is a historical institution for a lot of Dallas folk. “My parents, Lee and

Velma McShan, opened the store on this exact site 67 years ago,” said owner Bruce McShan. “It was back when this northeast Dallas area was considered ‘out in the country.’ We are proud to be family owned and operated since 1948, which makes us one of the oldest family-owned businesses in Dallas.”

Like an offshoot of a plant, Bruce was destined to follow in his parents’ footsteps.

“Being born just three weeks after they opened the store, I literally grew up in the business,” Bruce said. “That’s one reason it’s important to me to keep their founding principles alive. We are in the business of conveying our customers’ love. We accomplish that with the finest in quality, style and service. And we believe in and promote the Golden Rule: ‘Do unto others as you would have them do unto you.’”

A lot has changed in the last 67 years, but the people and the business have remained true to their roots.

“As a young man, my father worked in a flower shop making 25 cents an hour,” Bruce said. “Today, we are a multi-million dollar business — one of the largest single location florists in the world. My daughter, Jodi McShan, who is also a lawyer, serves as vice president and actively represents our third generation.”

Jodi displays this youthful energy when asked about the unique challenges the floral industry faces today.

“Today’s DIY movement makes it harder for some service industries to stand out,” Jodi said. “However,

we enhance our brand with a personalized commitment to exceptional customer service. The presentation of flowers by a uniformed driver in a McShan Florist delivery van is like a gift in itself. Our professionally designed flowers and plants are the finest quality available. As ‘messengers of love,’ surprises are our specialty, so we’ll deliver wherever needed. All of our products are also backed by a 100 percent satisfaction guarantee.”

Being based in a large metroplex certainly provides its unique challenges, as well.

“Another challenge is getting those deliveries made on time while dealing with the realities of urban traffic delays and backups,” Jodi said. “We handle that by managing our own fleet with software we developed to route and track every order from the time it’s received until it’s delivered. At any given moment, we know where every arrangement is and will do everything in our power to make a timely delivery.”

Bruce is a self-professed “cowboy at heart,” and he looks the part. “I know there’s no other place like the Lone Star State,” Bruce said. “I’m proud to be a business owner in a state where people are friendly and want to lend a hand — like the spirit of GO TEXAN, which is ‘supporting each other.’ When you see a McShan Florist van, you’ll see our logo and GO TEXAN’s too — encouraging others to support the fine products and services of our great state.”

While McShan has been around awhile, they show no signs of slowing down. The team is constantly dreaming big and always seeking to improve its customer service. If you’re looking for a florist in the Dallas area, check out McShan — they’re a cut above the rest!

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POWERLUNG: KEEP CALM AND BREATHE ON

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Like many a business owner, the inception of the product was the

answer to a heartfelt question. Barry Jarvis, the co-inventor of the PowerLung breathing device, asked himself this question prior to launching PowerLung: “Is there something that can help me breathe better and get more oxygen?” This quest uncovered volumes of research supporting the value of respiratory muscle training, but no product to achieve this vital objective.

Jarvis, along with Carolyn Morse, invented PowerLung from his personal need for the specific improvements this one-of-a-kind device offers. As an active athlete — rowing, rugby and running in his native England — Jarvis suffered a heart attack in 1990, and found himself unable to compete in the sports he loved. He told physician after physician, to no avail, that he only needed “more oxygen.” As an inventive spirit, he took his future back into his own hands and produced PowerLung, a unique product that trains both inhale and exhale muscles in the same breath.

Morse joined Jarvis to handle the marketing and sales of the new product, but rapidly became part of this venture and co-inventor of PowerLung. Today, she serves as CEO of the company that produces, markets and sells their revolutionary invention.

“The benefits of PowerLung are the reason we do what we do — we want to help others suffering from respiratory muscle fatigue continue to realize their dreams,” Morse said.

Their idea seems to be catching on. The Powerlung was awarded the 2008 and 2009 Most Promising Life Science Technology Company from Rice Alliance.

“Our goal is to help people breathe better, live longer, and be healthier,” Morse said. “We strive to accomplish our goal through academic and medical studies and programs. We make no medical claims. However, since the beginning, we’ve manufactured our product to the same high quality and standards as a medical device.”

Like most Texas businesses, Morse would rather run the business from the Lone Star state than any other place.

“As a native Texan, I choose to run my business in my home state, because it’s a great place to live and work,” Morse said. “Everything we need is here. Almost all of our main parts and components come from Texas, and while supporting the local economy, we can easily visit with our suppliers to discuss changes and/or improvements.”

For more information on Powerlung, visit their website.

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What was once just a fishing tournament has now grown to a Texas-sized music, food and fishing festival. The Toyota Texas Bass Classic (TTBC) has been bringing the world’s most elite anglers to the renowned Texas Parks and Wildlife Department fisheries since 2007. With the combination of outstanding anglers and Texas lakes, TTBC has always put up some impressive numbers in the professional angling world. In 2014, TTBC Champion Keith Combs broke the tour-level world record, amassing 110 pounds of bass caught over three days of competition at the historic Lake Fork in Quitman, Texas.

This year marks the 10th annual event, which has now expanded into Toyota Texas Fest (TTF) presented by JBL. “Our event has always been much more than just a championship fishing competition,” said Katie Scallan of GO TEXAN member Gulf States Toyota. Now it includes entertainment options like concerts, an extensive outdoor festival, corporate hospitality and family fun activities for all ages.

The biggest expansion involves something GO TEXAN friends will appreciate — the Lone Star Food Fest. Hosted by Dean Fearing, this fun-filled culinary showcase event will take place on Saturday, May 21 and Sunday, May 22 at Toyota Stadium in conjunction with TTF. The Lone Star Food Fest will showcase the best food, drinks and restaurants that Texas has to offer. Expect to find many GO TEXAN food and beverage products represented. Make plans to attend!

For more information, visit the website.

TOYOTA TEXAS FEST: PROMOTING THE BEST OF TEXAS

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SPOT THE GO TEXAN MARK CHALLENGEWant a fun way to share the best of Texas with the world? It’s easy!

GO TEXAN uses social media tools like Facebook, Instagram and Twitter to post GO TEXAN events, share member news and increase awareness of the wide-variety of products grown and made right here in the Lone Star State.

Challenge: If you spot the GO TEXAN mark, let us know. Send us a picture of the mark on a product, sign or printed materials, and tell us where you saw it. Be sure to use the GO TEXAN hashtag (#GOTEXAN) when you post, so we can easily share your message, or send us an email.

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SPOT THE GO TEXAN MARK CHALLENGE

UPCOMING TEXAS EVENTS April 16: Texas Legato Winery 8th Annual Crawfish Boil, LampasasApril 17: Already Gone Eagles Tribute (Lawn Concert Series), PlantersvilleApril 22-24: Earth Day Texas, DallasApril 23: Wine & Roses Festival, BryanApril 28-May 1: Hill Country Film Festival, FredericksburgApril 29-30: Granbury Wine Walk, GranburyApril 30-May 1: 18th Annual Lavender Festival, StonewallMay 20-21: Piney Woods Wine Festival, Lindale

View more Texas events here.

TAKE OUR SURVEY & ENTER TO WIN A GO TEXAN T-SHIRT We want to know how you like our new e-zine format, how quickly you read it, which articles were your favorite and how many times you shared the issue. If you give us your feedback, we’ll enter you into our drawing and a GO TEXAN t-shirt could be yours!

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The Texas Department of Agriculture (TDA) is excited to announce a fun new contest with our Food and Nutrition division. We’re working to promote fresh, local food and healthy eating in school cafeterias, and we need your help! TDA is inviting all young artists to illustrate good nutrition in the 2016-2017 Texas Student Artwork Competition. The contest is called, “You ART What you Eat!”

Students from kindergarten to high school can create their artistic vision for National School Lunch Week and School Breakfast Week themes. Winning entries will be incorporated into a yearlong statewide campaign in Texas schools, and will be displayed at the State Capitol. The deadline to submit artwork is May 20 at 5 p.m. Learn more at www.squaremeals.org/artcontest.

CONTEST: YOU ART WHAT YOU EAT!