Around harvest time on Rising Star Vineyards' verdant acres, vines of chardonnay, merlot, and other Old-World grapes hang heavy, ready for their transformation into the small-batch wines the vineyard is famous for. As detailed in the Abilene Reporter-News, the grapes are trellised several feet off the ground, which owner Michael Oubre says “produces superior fruit” for their distinctive blends of Old-World flavor and Texan style. Their Salado cheesery and tasting room serves salads and sandwiches on locally baked bread for lunch, while vending cheese and other sundries exclusively made by Texas producers. In addition to cheese plates featuring fresh chevre from Bonney Goat Cheeses and Watonga flavored cheddars, the shop serves frozen wine margaritas to sip as talismans against the Samarian curses of the hot sun. The winery also holds regular wine-education and tasting classes, from a basic Wine 101 session to a food-and-wine-pairing session.
Sportations connects amateur adrenaline jockeys to certified professional adventurers, drawing from a nationwide network of aeronauts and speed demons to introduce habitual pedestrians to the wonders of skydiving, ballooning, hang gliding, and stock-car racing. Thrill seekers can zipline across a forest canopy, hollering like Tarzan or taunting nearby birds until they agree to race. Helicopter tours ferry patrons skyward over landmarks and cityscapes, whereas paragliding adventures get up close and personal with blue skies and clouds. For most sports, Sportations accommodates groups of any size, from physics classes empirically proving gravity's existence to solo ballooning supervillains declaring dominion over all they see.
Since it first flung open its double doors in 1900, The Beltonian's patchwork brick façade has housed a church, an antique store, and a billiard hall. But its theatrical pedigree proved too strong, and today, the venue has transformed back into a performance space. The Beltonian aims to bring top-notch comedy to the community by booking nationally touring rib-ticklers three nights a week. A menu keeps appetites and thirst at bay while showgoers lean back in plush seats, which are arranged stadium-style to facilitate easy viewing of every clever quip.
A historic marker may be all that's left of the original Alexander's Distillery, which washed away in a flood in 1865, but that's not to say that the current reincarnation doesn't aim to recreate its predecessor's ambiance. Amid traditional decor elements such as dark, rich woods and scrolled silver platters, guests dine on elegant dishes from a seasonally rotating menu. Entrees have included everything from coq au vin to Black Angus tenderloin filet, which pair perfectly with desserts such as crème brûlée. Alexander's also offers prix-fixe chef's choice menus that include an appetizer, salad, entree, and dessert for each guest, with optional wine pairings available for those who know the proper way to pull out a wine cork using their teeth.