Wildflowers at Blisswood

Pulitzer Prizewinning Photojournalist Skeeter Hagler is coming to Blisswood this weekend, April 17 – 19, for a photojournalism workshop. The workshop kicks off Friday night with a delicious dinner at Carol’s at Cat Spring Restaurant, where Skeeter will offer opening remarks. Participants will learn what it is like to work as a real photojournalist and carry out an assignment from start to finish: through the shooting, editing, layout, criticism, and printing stages. Skeeter and his knowledgeable staff will work closely with workshop participants, guiding them on how to get the perfect shot, select a few photographs from the hundreds taken, and create a moving visual narrative. By the end of the workshop, students will have developed their eye and honed their skills as a photographer. They will also have a real feel for what it is like to work in the field.

Skeeter Hagler

Since the workshop is being held at Blisswood at Lehman Legacy Ranch, why not stay at premier Texas bed and breakfast Blisswood during the workshop? Set on 650 acres of lush Texas land, with many farmhouses and cabins scattered privately among the live oaks, it is the perfect spot to stay while you tap into your creativity. You are welcome to bring your own food and cook for yourself, or enjoy the award-winning cuisine at Carol’s at Cat Spring Restaurant, just down the road; the Almond Crusted Whitefish will undoubtedly inspire a great work of art.

In fact, we’ve been recognized for our outstanding cuisine almost every year! We were Reserve Champion in 2005 and won third place in 2006.

Our winning entry this year was a grilled hanger steak with pepper jack cheese grits, drizzled with a maple/thyme vinaigrette.

It’s not too late to plan a Texas Romantic Getaway! Come for our special Valentines Dinner or look forward to some of these delicious menu items at Carol’s next week:

Olive Tapenade with feta cheese of Italian toast

Pork fingers (fried bacon)

Sweet Potato Fries

Grilled Bison Tenderloin with shrimp and mushroom brandy demi glace

Black and Blue Fillet: Beef center cut topped with bleu cheese crumbles & crispy onion rings

Cowboy Rib eye Steak: seasoned and grilled topped with red chile butter and chef vegetable blend

Hanger Steak: seasoned and grilled, then sliced into medallions with chefs vegetable blend

Wrangler Pork Chop: Seasoned grilled pork chop with cranberry chutney sauce served with potatoes

Hunters Plate: Grilled quail, wild boar sausage and grilled beef tenderloin. Served with three sauces

Blackened Salmon: Blackened Salmon with rice, vegetables and a light lemon butter sauce.

Cattleman’s Chicken Fried Steak: a center cut steak, pounded out, floured and fried, served with gravy.

Ken’s Pasta: Artichoke Hearts, tomatoes, roasted peppers, chicken and fresh herbs tossed with pasta

Yum! see you there!