This summer we hosted our first concert series at the orchard, thanks to the help of our Venue Manager, Rebekah, and our Events Intern, Katie.
Joe Teichman: A Texas Country artist based out of College Station, a very pivotal view for the up and coming music scene in the state. He has a unique sound that combines the twang of old bluegrass with the modern lyrics of today’s Texas Country. Joe Teichman has many shows coming up around the state, and there is no stopping him now. To hear more from Joe Teichman, check out his YouTube page.
Pat Ryan: A local Texas Country musician from the little town of Lexington, Texas. From a young age, Pat was involved in music and has been working hard to write and play music that would turn heads. His Texas Country style and soulful voice, which is sure to carry him a long way, has caught the eye of many other musicians, bands, and fans. Now based in College Station, Pat has put a band together to push his music and talent to the next level. Check out Pat Ryan and his music on his Facebook page.
Ed Stockton: One of Ed’s First musical memories is of his Grandparents singing hymns together as they traveled in their 1960 Chevy Belaire listening to the tube radio, with his Grandad providing the beautiful harmonies. Ed grew up singing with his mother in church and continued his love of music and playing guitar. Ed now enjoys interpreting Texas Roots and Americana music with his acoustic guitar for other music lovers. To learn more about Ed check out his Facebook Page.
Eric Taylor: Eric Taylor is a master storyteller and has been one of the finest southern songwriters for the last four decades. Influencing such well-known artists as Nanci Griffith, Lyle Lovett, and Steve Earle, Taylor tours extensively throughout North America and Europe. He has appeared on Austin City Limits, Late Night With David Letterman, NPR’s “Morning Edition” and BBC Radio. A mesmerizing performer whose shows will leave you wanting more. BlueRubyMusic.com
Our final concert with Eric Taylor also included a gourmet dinner perfectly prepared by Chef Allan, Chef/Co-owner Republic Greens and Executive Chef with University Club at TAMU. The sustainable menu included food from local sources, such as Republic Greens, Wild Type Ranch, and Royalty Pecan Farms.