Small Town News
Tea-Licious now 'Trailblazer'
In 2013 Tea-Licious was a favorite for local and tourist diners alike. Fast forward two and a half years; Texas Tea-Licious was still a favorite, but no longer a tearoom.
When owners Trace and Liz Catlin purchased the restaurant at 216 South. Main Street on the Burnet Courthouse Square, they knew they wanted to make it their own. They knew also that it would take time for locals to adjust to all the changes they wanted to make, starting immediately with transforming it into a full family restaurant and adding the tag "Texas" to the name in hopes of informing everyone that change was coming.
"We always knew we would rename it once we felt people associated it with us instead of the tearoom," said Liz.
The couple came up with the idea involving the community in renaming contest with the winning submission receiving a $100 gift certificate to the restaurant.
On Oct. 31 from more than 150 submissions, Trailblazer Grille, the submission of Winston and Jackie Depew, was chosen.
The Depews said their suggestion came from a belief that the Catlins had blazed a trail in the area for great food, music and entertainment.
"Customers are discovering what a great venue it is, both for live entertainment that plays twice a week, Karaoke night, Texas Hold 'em and for special events like our Annual Murder Mystery Dinner," said Catlin.
"Now with the new name, a revamped menu that includes some favorites like chicken and dumplings, delicious rib eyes, and the new addition of fruit filled fried pies; we now have something for everyone."
Helping the Catlins sustain momentum gained in the last few years is the kitchen staff they assembled.
Steve Trahan, kitchen manager, began his career in the food industry at age 16 as a dishwasher, with no idea where the decision would take him. In a few years he was kitchen manager of Austin's iconic Kerbey Lane Cafe, opening their third franchise. His credits include the local Houston's and LuPita's Mexican Restaurant. He has a staff with knowledge in the culinary arts and southern cooking.
Recently acquired are two new chefs, both with noteworthy experience.
Chef Dalton Moore comes from The Horseshoe Bay Resort. Local to the Texas Hill Country area, he credits his love of cooking and his desire for excellence in his dishes to his mentor and friend Chef Richard Boyd.
Chef Ryan Folkerts, newest kitchen appointment, spent 10 years in the U.S. Army where he experienced cuisine from all over the world that awakened passion for the industry. He went on to graduate top of his class at Le Cordon Bleu, where he trained train alongside Executive Chef Konstantin Rubis at the prestigious Prime 108 in Nashville, Tenn.
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