Food Travel and Culinary Delights in Fredericksburg, Texas: Part 2


 charcuterie from la bergerie fredericksburg texas

Food travel continues to grow nationally, as more travelers than ever search for a taste of place. Perhaps as a result of their German pioneer heritage and culture of farmers gathering in town to socialize weekends, Fredericksburg, Texas, has preserved this welcoming sense of hospitality -- gemütlichkeit as it is known in the German tradition.  Eating well and cooling off with a refreshing drink, especially when the mercury tops 100-degrees, is a tradition upon which the thriving tourism industry is based.

Today, there are over 30 wineries, a world-renowned chocolatier, bustling micro-distillery, peach orchards, and an array of farm-to-table restaurants to serve travelers seeking both the heritage and hipster flavors of the Lone Star State. Besides the pioneering spirit of Fredericksburg, this increasingly popular foodie destination is a perfect addition if you’re already attending the Mother Earth News Fair in Belton, Texas, about a two-hour-and-a-half drive away.

Artisanal Entrepreneurship Thriving

“We geek out over Texas terroir, crafting and curating food and drink that reflect our Hill Country landscape,” shares Evelyn Washburne, co-owner of La Bergerie, a new artisanal market specializing in fine wine, cheese and charcuterie. Evelyn and her husband, John, represent a new wave of young area food entrepreneurs, blending their passion for all things local with a commitment to quality and taste. Hand-crafted sausages hang and cure in their own curing room, blending local meats with Hill Country flavors like pecans and juniper berries.

La Bergerie passionately champions this rebirth of charcuterie, the traditional means to preserve meat before the age of refrigeration.  Foodies embrace this Old World skill revival as it creates a means to add and taste flavors in the meat through a fermentation process.  “It takes two years to cure a ham, so we’re still waiting on this one,” shares James Monzon who manages this new charcuterie for La Bergerie.  Part scientist and part chef, Monzon embraces something too often missing in our fast food world today: the good stuff takes time.

hand crafted chocolates at chocolat 

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