Today, Helen Hollyman is on a quest to pay tribute to a space that has nurtured the souls of many an Austin character, one beer at a time. This magical place is known as Dry Creek Saloon, a spot where you can still manage to buy a $2 Pearl beer and catch the sunset over Lake Austin as George Jones croons on the jukebox. Tune in and sit down with Helen as she chats with Dry Creek owner and Austin native, Jay Reynolds, about how this place got it’s start, the tales that have taken place here, and so much more. Helen also talks with a few of the characters that have graced the bar stools of Dry Creek over the past fifty years and hear their stories involving Willie Nelson; Texas shoot outs; the late and great Dry Creek owner, Sarah, who was known as “the meanest bartender in Austin, Texas”; what it means to be a Texan; and so much more. This episode has been brought to you by Tekserve. Thanks to Knifeshow for today's music.

"If you want to be a Texan, all you have to do is brag about it." [37:00]

-- Jay Reynolds on U Look Hungry

This week Unfiltered starts with some theiving wine news about a certain Moet employee (Romaine Brunot) who recently has gotten arrested for hoarding over $100K worth of the swag. Then hosts Erin and Brian welcome Robert Bower of The Fladgate Partnership, makers fine port wines. Learn all about this unique Portuguese wine from the Douro region from the amazing cocktails that you can make with it to how white port wines have grabbed a growing foothold amongst a new generation of drinkers. Want to go old school? Tune in to find out as well about the differences between traditional ruby and tawny ports. This episode is sponsored by Fairway Market.

"They've changed the way you consume white port . . . the new generation are now mixing it on the rocks with a touch of tonic water and a twist of mint. It's very much an aperitif."

--Robert Bower on Unfiltered

In this week's episode of Wild Game Domain, the topic to discuss is trout! Chad Pagano talks about what to expect from this season of trout fishing, the history of the sport of itself, and of course, recipes to make a great trout dish at home. Joining with Chris Gesualdi and Jesse Riley they also touch upon the difference between wet and dry flys, different types of trout (rainbow, brown, book), and the different flavors that trout can produce through various ways of cooking. We learn about hot and cold smoking, grilling, and what sides to pair your trout with to make an amazing plate on your own. Tune in to learn more! This program has been sponsored by Hearst Ranch.

"Trout is very versatile, it is underused. I like it grilled, breaded, smoked, all types."

"What's very important is that your protein is dry." -- Chris Gesualdi on Wild Game Domain