During the brief, glorious three-week May blackberry season, master gardener Bethany Wiltse of the JW Marriott San Antonio Hill Country Resort & Spa and executive chef Ryan Littman collaborate to create seasonal treats centered on freshly picked blackberries. Their offerings have included pickled blackberries paired with sweet onion jam and house-made bacon, as well as classic blackberry jam served with freshly baked biscuits and warm donut holes. The resort’s organic garden benefits from heirloom vines donated by Laura Chelikha, granddaughter of the late William Winkenwerder, who once grew blackberries in nearby Shiner, Texas.
Guests at the resort can enjoy a range of amenities alongside the seasonal culinary highlights. The Lantana Spa provides a full menu of restorative treatments, while nearby golf facilities offer options for players of various skill levels. For family fun, the River Bluff Water Experience features a 35-foot water tower with access to two 275-foot tube slides, a 650-foot rapid river ride, and a 1,100-foot lazy river where visitors can float along a relaxing, winding route.
After spending time on the water or at the spa, stop by 18 Oaks to sample a Black and Blue Mojito made with agave nectar and freshly muddled blackberries. The cocktail reflects Chef Littman’s approach of highlighting seasonal produce in both sweet and savory preparations. For those who want to recreate the experience at home, the resort has shared the chef’s recipe for the Black and Blue Mojito.
The resort’s focus on locally inspired ingredients and garden-to-table flavors extends beyond individual dishes. Seasonal harvests like the short blackberry window encourage creative menus that change with the crops, while donations of heirloom plants help preserve regional varietals and sustain the property’s organic garden. Whether savoring a blackberry jam with warm biscuits or enjoying a handcrafted cocktail on the terrace, guests get a taste of the season paired with the resort’s broad recreational offerings.