Third generation farm family raises crops and serves them in their restaurant
© 2018 Brian Powers Photography
At Schultz Fruitridge Farms and Texas Corners Brewing Company (TCBC), every family member plays a key part in making it a success. Another component: communication. The family interacts everyday, discussing anything from new ideas for restaurant operations to crop developments and asking questions such as: How is this fruit doing? When is this vegetable coming on? They keep the TCBC chef updated. Menus shift seasonally. Daily features are also dependent on field reports – like a plumb pear sauce for Wings Wednesday. It takes more coordination and work than typical restaurants, Bill admits, but worth the effort.
© 2018 Brian Powers Photography
“To be able to say I picked it or my brother picked it at the farm today or yesterday – I mean talk about fresh,” Andrew says.
© 2018 Brian Powers Photography
Once too fresh: They picked zucchini for TCBC and it was on plates within hours. The zucchini still retained so much water that it was too moist. Learning curve aside, customers appreciate Schultz farm-to-Schultz restaurant table flavor. “It’s always nice to hear the customers talk about that when they’re dining,” Dan says. “Talking to their friends about where it came from: our farm.”
Like one of their top sellers – the Schultz Bison Burger, which comes straight from their bison herd.
© 2018 Brian Powers Photography
Or the cherries and apples from their orchards used in the craft brews: the Three Brothers IPA or the P-51 Porter, named after their grandfather, Victor Schultz, a WWII P-51 Mustang pilot. That start to finish involvement also brings the family satisfaction.
© 2018 Brian Powers Photography
Andrew’s wife Ruth Schultz at TCBC
© 2018 Brian Powers Photography
“There’s a lot of gratification,” Bill elaborates. “(When) I’m pouring a glass of hard cider from the tap and I know that it came off of the farm. We made it into a hard cider and here I am pouring it into a glass for a customer to enjoy – that’s pretty cool.”
To be continued…check back for Part 3
Lisa Mackinder 