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Hondo, Texas
5 April 2005
FOR IMMEDIATE RELEASE
The Texas Fly-In to Offer Memorable Dining
Pilots and home-builders of the Experimental
Aircraft Association
have differing opinions on almost every subject, but
one thing --beside the love of airplanes - unites
them: thoughts of food.
At The Texas Fly-In, to be held in Hondo, Texas, May
13th through 15th, a special effort is being made to
provide some memorable dining on the field.
First, each evening will commence at 6:00 p.m. (1800
hours for military types) with a cash bar and live
music.
For all their love of fine food, pilots are
sometimes willing to eat at a greasy spoon that
truck-drivers would shun and call it good simply
because the eating place happens to be located close
to an airport. This will not happen at The Texas
Fly-In. Three outstanding dinners will be provided.
Thursday night, May 12th, for the benefit of early
arrivals, the meal will be prepared by The
Flightline Café, a Hondo institution. For eight
dollars ($8.00) Mrs. Evelyn Hermann and her people
will provide hamburgers or cheeseburgers grilled to
order, served on homemade buns - Evelyn's home baked
hamburger buns are, as she says, "our claim to fame"
- with lettuce, tomato, onion, mayo, mustard,
pickles, potato chips and jalapeño peppers. If it's
their first taste, non-Texans should probably take
it easy on the jalapeños.
The music of the evening is by a solo performer of
Country-Western style, Mr. Ronnie Mason of Hondo.
On Friday night, May 13th, the evening meal will be
served by Ryan McBee of McBee's Bar-B-Q, in an
all-you-can eat BBQ buffet featuring mesquite-smoked
brisket, mesquite-smoked sausage and McBee's famous
Bar-B-Q Sauce - for ten dollars ($10.00). This is
hearty, traditional cattle-country dining with
potato salad, ranch-style beans, pickles, onions,
sour-dough bread, and iced tea with lemon slices on
the side. And jalapeño peppers. Non-Texans
who tried out the little green firecrackers on
Thursday night may want to eat some more. Or
possibly not. They can become addictive.
Friday night's live music from 7 p.m. till 9 p.m.
will be courtesy of Mike Carr and the Texas Pickup
Band. Their name may mean that the band arrives in
a pickup truck, or it may mean Mike picked up his
musicians off the streets in Hondo, D'Hanis, Sabinal
or Knippa. Anyhow, they play great and you can
dance the Texas two-step with their rhythm.
On Saturday night May 14th The Texas Fly-In pulls
out all the stops with a Steak Banquet served by A-O
Barr Catering of Hondo. For twenty-five dollars
($25.00) diners will receive tossed green salads
(served at the individual tables) with vinaigrette
dressing and assorted crackers, followed by
ten-ounce (10 oz) charbroiled ribeye steaks -
grilled over broilers on site in the dining hangar -
with red wine and mushroom sauce.
Those
ten-ounce ribeyes are... Big.
Side vittles with the steak include creamy, baked
new potatoes, fresh french-cut green beans almondine,
homemade hot rolls with butter, and iced tea,
homemade double-chocolate chocolate cake, plus decaf
coffee at a coffee bar.
No jalapeño peppers.
Sorry.
For the musical entertainment on Saturday, Ronnie
Mason returns, this time ably assisted by musician
and singer Levi Mullen.
There will be no evening meal on Sunday night, May
15th, because by that time everyone will be
traveling home.
Thanks to the limited seating available in the
dining hangar at Hondo Airfield (HDO), advance
reservations are strongly recommended. Point your
internet browser to
www.swrfi.org/meals.htm and fill out the
reservation form. Payment at the time you make your
reservations is not required. The Texas Fly-In
will reserve your ticket(s) for you. Stop in to pay
for your tickets during the Fly-In at the Pilot
Registration Tent.
The deadline for internet meal reservations is
Wednesday, May 11, 2005. After Wednesday, meal
tickets can be reserved at the Registration Tent...
but when the word gets around about all the good
food, don't be surprised to find no tickets left. |
