New Chef at The Inn Above Onion Creek

We are proud to announce that our long time sous chef, Marcos Galvan has recently stepped into the executive chef position here at the Inn Above Onion Creek. Marcos graduated from Austin Community College with a culinary degree in 2008 and has been with the Inn for two and half years. Most of our guests have already enjoyed Marcos' culinary skills during their stay. He has prepared our signature dishes countless times and he plans on keeping many of our guests favorites on the menu, plus some new ones that will highlight fresh local ingredients. We asked Marcos, "What can guests look forward to with you as the new executive chef?" and here is what he had to say: "Our goal here at the Inn is to make sure each and everyone of our guests leaves with a memorable and joyful experience. One way of doing that is by broadening our menu so we can offer new and exciting dishes, but at the same time, keeping our signature dishes that our guests have come to love over the years. We also want keep the seasonality of our ingredients in mind when planning our menu, and also using as much locally sourced ingredients as possible. Freshness and quality is one of our main concerns." 

Recipe of the Month: Braised Short Ribs

Guests rave about this dish's amazing flavor and tenderness. Braising the ribs for a long period of time results in a wonderfully tender cut of meat that melts in your mouth. Be sure and check out our other recipes on our recipes blog.

Yield: 4 servings

Ingredients

  • 2 tablespoons vegetable oil

  • 2 1/2 pounds short ribs, cut into individual ribs

  • 2 tablespoons Creole seasoning

  • 1 cup chopped onions

  • 1/2 cup chopped celery

  • 1/2 cup chopped carrot

  • 1 cup peeled, seeded and chopped fresh or canned tomatoes

  • 2 tablespoons chopped garlic

  • 1/2 cup red wine vinegar

  • 2 tablespoons Worcestershire sauce

  • 3 bay leaves

  • 2 teaspoons black pepper

  • 2 quarts beef broth

  • 1/4 cup chopped scallion (green part only), for sprinkling

Directions

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.

Recipe adapted from Emeril Lagasse


Wildflower Season Coming

It's raining at the Inn while I'm writing this and it's exciting! Why? Because the wildflowers are coming!!!  With the autumn rains we started seeing the blue bonnets sprouting up around the Inn.  Now, several months later with consistent rain, the creek is flowing and there are wildflowers everywhere, ready for their spring bloom. We are expecting this to be one of the best years for wildflowers and butterflies in recent history. Reserve a room early as wildflower season is one of our most popular times, and don't forget to bring your camera when you come to visit the Inn this spring. There will be countless opportunities to take some stunning photos of one the hill county's best offerings, Texas wildflowers!

Wedding Photo Contest: Win a Free Night in Maurice's Cottage!

Did you have your wedding at the Inn Above Onion Creek? or attend a wedding at Inn? If so, and you have a great photo of the event, we would love to put it on our upcoming wedding webpage. We will choose our favorite wedding photo and the winner will receive a free night in Maurice's Cottage. By submitting a photo, you are giving us permission to use the photo on our website. Please email your photo submission by March 15th with the subject line "wedding photo contest" to info@innaboveonioncreek.com. 


The Inn Celebrates 15 years

Can you believe it? Fifteen years ago, we first started living our dream of running a bed and breakfast in the hill country. Since 1995, tens of thousands of you have come down our mile long driveway in search of something. Many things can be found at the Inn... romance, serenity, adventure, new friends, old friends, and hopefully, a renewed spirit. Hundreds of you have decided to start a life together here, choosing the Inn Above Onion Creek as the place to "pop the question" or take your vows of marriage. Thousands of you have celebrated your anniversaries or birthdays here. Most were looking for a relaxing weekend getaway with family or friends. While you were here, we hope the Inn became your favorite getaway. And finally, a very special thank you to all of our loyal guests who have visited the Inn over the past 15 years. Ya'll are the best! -John & Janie Orr and all the staff