Fall Mornings and a Fresh Cup: The Story Behind Our Coffee
By:
Michael McClellan, Director of Food & Beverage
You can feel it in the air. Fall has finally started making its way here. The temps are dropping, the mornings are getting crisp, and honestly, it’s my favorite time of year. There’s just something about that first cool morning sitting on the porch, or in this case, the Axis patio, sipping a great cup of coffee.
So, I figured this was the perfect time to share a little behind-the-scenes story about our coffee program: what we offer, how it came together, and why I might just be a little too passionate about it.
It Started with One Cup
I’ve been called a coffee snob more than once, and I’ll own that title proudly. It goes back to my years in the restaurant industry, where coffee became more than just caffeine; it was part of the experience.
Almost three years ago, during my interview here with Marc, I ordered a cup of coffee after lunch. I didn’t know then exactly what was ahead for whoever stepped into this Food and Beverage role, but one thing was clear: the coffee program needed some love.
Back then, my morning drive to work didn’t take me past a single coffee shop. Not one. So, most mornings, I was making do with a gas-station cup, the kind that brings back memories of your dad or grandpa stirring up instant Folgers in the kitchen. It worked, but I couldn’t even count on getting that first great cup once I arrived at work like I had for decades before.
When Axis started construction, I knew that would be our chance to hit reset. We had new equipment coming in — a big upgrade — but what I really wanted was the right coffee partner — someone who cared as much about roasting and flavor as we do about service and experience.
Enter TAG Coffee
That’s when I reached out to TAG Coffee Company in San Antonio. I’d worked with Levi before and always admired how much pride he takes in his craft. He’s local, independent and flat-out obsessed with roasting great coffee.
Once I got to know Levi’s process and tasted what he was creating, I knew this was the partnership for us. And what’s been even better is seeing our members embrace it, too. It’s not just a cup anymore; it’s part of the day here.
What’s in the Cup
Every cup we pour starts with TAG’s commitment to quality, sourcing the best beans and roasting them to bring out their full flavor. Levi geeks out on roasting profiles and spends a lot of time dialing in the perfect balance.
We feature two main blends at the Club:
- Campfire: Featuring notes of rich caramel and fire-roasted marshmallow, Campfire is a blend of Ethiopian, Colombian and Guatemalan coffees. We’ve paired sweet coffees with a slightly more aggressive roast, creating a blend that’s sure to convert any dark-roast lover.
- Jubilee: Our espresso blend, smooth and layered, with notes of chocolate, peach tea and peanut butter.
Between the two, we’ve got something for everyone, whether you like your coffee slow and sippable or quick and strong.
Your Morning Spot
If you haven’t tried it yet, I hope this season is your reason to. Whether you’re on the go and want something quick to take with you, or you just want to kick back on the patio with a latte and a good view, we’ve got you covered.
The Axis patio has become one of my favorite places to start the day. Good coffee, cool mornings, great company — that’s about as Hill Country as it gets.
Michael McClellan is the Director of Food & Beverage at The Clubs of Cordillera Ranch. He can be reached at mmcclellan@cordilleraranch.com and 210.717.2146.
The Butcher Block at Cordillera Ranch
By:
Isaac Cantu, Executive Chef
There’s something special about a great cut of meat. Maybe it’s the anticipation before it hits the grill or the way it brings people together around a table. For me, it’s about the story behind it — where it came from, how it was raised and the pride that goes into it.
That’s exactly what The Butcher Block is all about. It’s our way of giving members a personal, made-to-order experience when it comes to premium meats, seafood and specialty proteins.
Built Around You
The Butcher Block isn’t a typical market counter. It’s a service built around you.
If you’ve got something in mind — a couple of ribeyes for a quiet night at home, fresh snapper for the weekend or a full tenderloin for a holiday dinner — we’ll make it happen.
Every order is handled the way it should be — with care, quality and a little conversation. We’ll talk about what you’re planning, how you like to cook and what flavors you enjoy, then we’ll build from there. We can trim, package, and even season to your preference. And if you’re not sure what you want, that’s okay, too. Our culinary team is always happy to make suggestions based on what’s best that week. This service is for anyone who appreciates great food and the craft that goes into it.
Partnering with the Best
At the heart of this program is our partnership with HeartBrand Beef, producers of Certified Akaushi Beef®. HeartBrand is a Texas family operation with deep roots and unmatched standards. They raise their own herds, control their feed program, and oversee every step of the process. The result is beef that’s tender, rich and full of flavor — the kind you just won’t find at the grocery store.
Their Akaushi cattle trace back to Japan, known for extraordinary marbling and buttery texture. But they’re raised right here in Texas by people who care about quality as much as we do at Cordillera Ranch.
What We Offer
The Butcher Block features a selection of premium proteins and special-order options, all available through our Market.
Here’s just a glimpse of what you’ll find:
- HeartBrand Beef: Hand-cut ribeyes, strips, filets and tomahawks ready for the grill.
- Prime Seafood: Fresh catches of the season.
- Lamb and Bison: Tender, flavorful and sourced with care.
- All-Natural Poultry and Game Birds: Chicken, duck, Cornish hens, quail and pheasant.
- Specialty Game: Seasonal selections available by request.
- Weekend Grill Packs: Pre-boxed sets with chef rubs and cooking tips.
- Holiday Favorites: Prime rib, tenderloin or whole roasts, available for pre-order.
All offerings are solely based on availability, but we’ll always do our best to get exactly what you’re looking for.
Your Private Butcher
At the end of the day, The Butcher Block is your resource — your personal connection to exceptional ingredients. Think of it as having your own private butcher right here at the Club. We’ll handle the sourcing, packaging and preparation.
Whether it’s a Tuesday dinner, a weekend grill or something special for the holidays, we want to make sure what’s on your table is something you’re proud to serve.
Because here at Cordillera Ranch, we’re more than your dining destination. We’re your destination for the very best.
Isaac Cantu is the Executive Chef at The Clubs of Cordillera Ranch. He can be reached at icantu@cordilleraranch.com.
