October is officially Texas Wine Month and there are a ton of wine-centric events throughout the Hill Country. You have 31 days to meander through the Hill Country, savoring the local wine and visiting local wineries. Some you know, and are commercial vineyards, like Becker in Stonewall, others are boutique wineries like Bending Branch and Singing Water Vineyard right outside Comfort.
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We're in the midst of wedding season here at Riven Rock Ranch, and you may see a number of posts pertaining to different wedding elements we come across at various weddings. We adore the creativity of the wedding planners and brides and their families.
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Looking for a different spin on centerpieces for your next party? You don’t have to travel any further than your herb garden. Fall trends for floral arrangements include herbaceous plants—lavender, basil, mint, among others—that are set to go to seed. These floral arrangements provide a wonderfully wild, organic element to your home or event décor and smell absolutely divine.
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The season of holiday parties is almost upon us!
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How many businesses thrive without a website these days? In an age obsessed with marketing, expansion, increased profitability and immediate information, it’s phenomenal to meet someone dedicated solely to their art. Meet Truman Young—a legend in the Vermont maple syrup industry. Truman has b
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We field quite a few requests here at the ranch for rehearsal dinners, birthday parties, anniversaries and engagements. The first thing our patrons inquire about is The Terrace Grill. After all, you can't beat the atmosphere or the delicious cuisine created by Chef Brantley and his staff.
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If you know us from staying here for a weekend, eating at The Terrace Grill or have just heard about us in passing, you may not know that we host many weddings on the Ranch. From small family weddings to events of up to 250 people, we play host to many of these milestone celebrations. Our beautiful wedding pavilion is a great setting for a magical Hill Country wedding.
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We sat down with Joseph and talked about his palette, how he became a chef and his favorite ingredients.
How did you get into the culinary industry?
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