Have you a touch of the poet? Here, a glass of champagne.
Parkside is throwing a pairing party featuring sparkling wines from the Argyle Wineryon February 10th from 6 – 10 p.m., and Eater Austin is all but handing you a champagne flute — in exchange for a haiku.
Submit a haiku telling us which Austin foods you’d pair with bubbly and you could win one of three pairs of tickets to the pairing party. Standard contest rules apply.
Quick refresher course: the haiku is a poem consisting of three lines, the first with five syllables, the second with seven syllables, and third, again, with five.
Go grab your pencil and a thesaurus, because this isn’t a party you’ll want to miss. Argyle, which will celebrate its 25th anniversary this year, boasts the highest rated champagne outside of France. Argyle’s Rollin Soles -a bold-talking, soft-spoken mustachioed cowboy – is Oregon’s most celebrated winemaker, and native Texan. He’ll be bringing his award-winning bubbly back to the homeland to pair with Chef Shawn Cirkiel’s lip-smacking Austin-centric creations. This is your chance to mingle with Mr. Soles, sip Argyle’s best, and munch on Parkside’s local favorites.
Never had the knack for syllable counting? Tickets for the Parkside event can also be purchased through Eventbrite for $45.
In case you haven’t heard about Austin’s most-talked about natural soup, Holy Posole, now is your chance to learn more about it and support a local product. This ancient soup, known for its healing properties, is quickly gaining popularity with more and more stores stocking it on their shelves.
For those of you who don’t know what posole is, its roots come from Texas and New Mexico. A combination of Hatch green chiles, Chimayo red chile, tomatoes, hominy, garlic and other spices, including chicken, flavoring create a soup that people say “tastes like home.”
I had a wonderful opp0rtunity to chat with Holy Posole creator, Sharon Ely, and ask her a few questions about her amazing soup.
Emil, Sharon, and Gary at HEB with Holy Posole
Q: What first inspired you to start making posole?
A: The first time I made Holy Posole was after tasting it in Santa Fe, New Mexico at my friend’s house, after my husband and I had driven 14 hours to get to a wedding on time. We were exhausted when we arrived, and my friend had made this wonderful soup from an ancient recipe that a hundred-year-old lady had given her.The taste of this magical soup made us feel so warm, comforted, happy and energized, that I decided from then on I, too, was going to make posole. After more than thirty years of making this delicious soup, I have finally decided to sell my soup in jars and give it the wonderful name of Holy Posole. It is such a healing soup for anything you may have.
Q: Without giving away the recipe, are there any special ingredients that you use?
A: Yes, I use very special spices from the region where I first tasted the soup. I use Chimayo red chile, which comes from a little town near Santa Fe . I also use Hatch green chiles from another region in New Mexico that are very high in nutrients and vitamin C. We use as many natural ingredients as we can, including the natural chicken broth with low sodium. I have worked very hard to make this soup as naturally good for all of us as possible, and to use the best ingredients from Texas and New Mexico. Everyone that makes posole has their own special recipe which makes it their own. I, too, have evolved an ancient recipe to make it my very own so that many people may enjoy this wonderful healing soup.
Q: The name is so creative, is there a story behind it?
A: The name I give Holy Posole is simple. I love the way it rhymes. I also love it because this soup is made with Chimayo chile, which adds to the flavor and healing power of the soup. I feel that it may very well be a sacred soup, and is appropriately named Holy Posole for that reason. Chimayo is very well known for its little ancient church that has healing dirt all around it. Since the chile we use is from this region, I believe it could also make our soup healing.
Q: With Holy Posole becoming so popular, has it been difficult to keep up with the demand?
A: There is never enough Holy Posole. We always run out. I am constantly asking the factory to make more Holy Posole. Right after New Year’s 2012, we got an order for three truckloads of Holy Posole to be delivered to HEB. We continue to get orders every week. So yes, we are continually surprised by how many orders we are getting, and thus trying to make more posole. Actually, for 30 years this has always been the case. No matter how big a pot of posole we make, we always run out and people are always saying, “where’s the posole?”
Q: Where in Austin can you purchase Holy Posole?
A: You can purchase Holy Posole at 49 HEB grocery stores that have the Kitchen Connections in their store. I have a list on my website, holyposole.net. Also you may find my Holy Posole at Fresh Plus on West Lynn in Austin, Texas. Amazon also carries my soup online for people not living near an HEB grocery store or in Texas.
Q: Do you see Holy Posole expanding beyond Texas?
A: Oh yes, I see Holy Posole being served all over the world. My soup spreads peace and harmony and comfort and it will allow people all over to world to enjoy this feeling. It is all I can think of to help the world right now, make soup to help us all heal from whatever problems we may have. I would love to provide soup for all the hungry people that may need food.
Q: Would you ever consider selling another natural soup besides posole?
A: Right now we are manufacturing two new natural soups….a Verde Holy Posole and a tortilla soup with hominy. I also have a habenero sauce we are finalizing this week. All of these products are all natural and very tasty. Harmony through hominy and peace through posole!
Check out local HEB’s and Fresh Plus on West Lynn to try out Sharon Ely’s famous Holy Posole, while supplies last. You can also stay up to date with what’s happening with Holy Posole by visiting their blog or Facebook page.
Support a local product and unlock the healing powers of the Chimayo chile with your purchase. Besides tasting great, this natural soup has restorative powers and is made with love. Keep in mind, this also makes a great gift to those not familliar with regional Texas and New Mexico cuisine!
Known for its steak, seafood, and fine dining, Finn & Porter truly wows with their sushi happy hour. Located in the Hilton hotel downtown, Finn & Porter offers half-price items off their sushi happy hour menu. However, this isn’t your typical sushi happy hour. Flawless technique and creativity set this menu apart.
For instance, the sea dragon comes with tuna, macadamia nuts, and then gets topped off with shisho pesto and green apple. The green apple gives it an amazing crunch and texture. Sushi Chef Triet Huynh really knows his sushi, using traditional techniques with nontraditional ingredients. The result is an deliciously unique menu.
For more simple sushi items, the nigiri is amazingly fresh and flavorful with a nice selection of fish that includes hamachi, walu, and tombo. I had maguro for my first time, a Japanese big eye tuna. Yum!
Sushi might not be for everyone. Luckily, there are still several delicious options available on the menu. Executive Chef Ryan Gossett’s “direct farm-to-table” approach comes through solidly with his attention to freshness and locally-grown foods. Try the crab cake. Thai seasoned jumbo lump crab meat served beside a jicama and red pepper slaw with a mango coulis… It’s hard to beat.
Happy hour takes place Monday through Friday from 5 to 7 pm. Also, don’t forget to ask about Finn & Porter’s new champagne flight. It’s a fun way to try a variety of champagnes and decide which one is your favorite.
If you enjoy your sushi with a little sake, look no further than Finn & Porter’s list of premium sakes. If you’re like me, you might enjoy sake without knowing too much about it. However, Pearl from Finn & Porter is my new go-to on any questions about sake. Part of the excellent waitstaff team, Pearl explained several nuances on sake I had never known. Like fine wine, delicate conditions like the amount of sea salt in the air can temper the sake.
While not on the happy hour menu, try Chef Huynh’s take on east meets west in the lobsteryaki roll. Saffron rice surrounds a vanilla butter poached lobster tail with cucumber and dried fig. Seared foie gras and truffle balsamic teriyaki crown the roll to give it a delightfully rich and buttery taste. This unique roll pairs well with sake or champagne.
The sweeping staircase, open space, and modern design elements of Finn & Porter make this a comfortable and lovely place to relax and get a bite to eat. The dining room includes two different nooks that have private and semi-private dining options. The parking is easily accessible with an entrance on Red River. For reservations, call (512) 493-4900.
Don’t miss out on these sushi masterpieces offered at happy-hour prices!
These first few days of 2012 have been all about Torchy’s Tacos. Maybe that’s because they’re offering the fulfillment of my New Year’s Resolution (only eat, like, really delicious stuff) for only $4.50. Check out the Torchy’s Taco of the Month, aptly named, The Resolution:
Grilled mahi mahi with an arugula salad tossed in a lemon vinaigrette, fresh avocado, mango, cotija cheese, and cilantro. Served with Diablo sauce on a corn tortilla.
As the folks at Torchy’s say, “Nothing fried or fattening on this gem, y’all. Simply grilled goodness.” We’ll take it!
With the opening of its first location in Houston earlier last month, Torchy’s already has a big year ahead. In a New Year’s note to Torchy’s patrons, the management teased at what’s to come in 2012:
We have unofficially doted this year the Year of the Taco. Who knew that a 6″ tortilla filled with experiments would soon lead us up into our 6th year of business? It’s been a wild ride, but we couldn’t have asked for anything less. We’ve got some exciting treats up our lil’ sleeves this year (…did someone say new menu items?) and we can’t wait until the flames begin. We’re tellin’ ya, things are really heating up!
Thanks, Torchy’s, for serving me up my Resolution. I’ll take it with a side of green sauce.
To welcome in 2012, Travis Restaurant at Lakeway Resort and Spa will host an elegant three-course dinner prepared by Executive Chef Jeff Axline. The night will also feature plenty of music and dancing at Josey’s Grill and Bar with Americana music by Andrea Marie and The Magnolia Band and a special complimentary glass of champagne at midnight.
The appetizer course of Lakeway’s exquisite New Year’s Eve dinner includes a choice of baby arugula, spiced pecans, poached bosc pears and Brazos Valley Cheese or grilled Texas quail, stone ground grit cake, smoky bacon, braised leeks and chard. The entree course features a choice of grilled Hereford beef filet, gulf shrimp,whipped potatoes, pan roasted Brussels sprouts; vital farms half chicken, mashed potatoes, French beans, bacon fat almonds; pan roasted California halibut, charred tomatoes, marinated olives, fingerling potatoes and sweet peppers. The dinner also features a dessert course consisting of chocolate chip mint bread pudding, toasted challah, dark chocolate ganache or caramel apple cheesecake, bourbon anglaise and whipped cream.
The three-course dinner is $45 per person (plus tax, plus gratuity). Reservations are required and can be made over the phone by calling 512-261-7379.
Lakeway Resort and Spa 101 Lakeway Drive | Austin, TX 78734 Saturday, December 31; Dinner 6pm – 10pm, Party 8pm- 1am
Cafe Malta, a new Tex-Med restaurant, is set to open in South Austin on December 19. Yes, you read that right — “Tex-Med: a Mediterranean style of cooking with a Texas sense of pace.” We’re intrigued.
According to owners Jessica and Nick Goulding:
Jessica and Nick Goulding met in the restaurant and bar scene of New York City 11 years ago, moving to Austin in 2004. Nick is currently the general manager at Habana Restaurant on South Congress. Jessica tells Eater Austin that the chef will be Keith Karp, originally from Michigan but currently a restaurant consultant in Austin for over a year. Flavors will include inspiration from coastal Italy, Spain, France, Greece, and Morocco. Cafe Malta will also feature a full bar.
The Mediterranean-inspired European trattoria will be located in the Cannon Oaks Center at Brodie and William Cannon Road. As their Facebook page states, “We pretend we’re fancy but we’re not. Come as you are.”
Keep your eye out for more details and updates about the opening!
At the fifth annual Drink Local Night, held last Thursday in the Grand Ballroom of the AT&T Conference Center, folks mixed and mingled with local distillers and sampled their craft concoctions. The evening ended with the crowning of the winners of the Official Drink of Austin Cocktail Contest, presented by the Tipsy Texan.
The seven finalists submitted their concoctions to a panel of judges consisting of David Alan (of the Tipsy Texan), Bill Norris (last year’s winner), Lara Nixon (the 2009 winner), Emma Janzen (of Austin360), Joe Eifler (also of the Tipsy Texan) and Jeret Pena (of the Esquire Tavern).
So which creations most tantalized the taste-buds? Marcel Nascimento of Lucky 13 Cocktail Co. snagged the Crowd Favorite Award for the Texas Cup #9. The second place Office Drink of Austin prize was awarded to Justin Chamberlin of Sagra for his The Pinetop. And the first place award went home with Houston Eves of Contigo, for his Smokin Gypsy.
Photo: J.D. Thomas FOR AMERICAN-STATESMAN
Head on over to CultureMap Austin to check out the award-winning recipes!
What may perhaps seem an unlikely duo is a cheesily irresitable treat! In homage to the bi-annual cheese event held in Bra, Italy by Slow Cook International, Slow Food Austin is keeping up with its annual beer and cheese pairing. There will be six cheese pairings from Antonelli’s Cheese Shop with five beers from (512) Brewing Company. The cheeses are so good, they couldn’t just limit it to five! Light snacks will also be provided.
Proceeds from the event will benefit Slow Food Austin. The event will be held at (512) Brewery at 407 Radam, F200, just south of Ben White between South Congress and South First. Tickets are $35 for Slow Food members and $40 for non-members. Click here to purchase tickets.
Slow Food Austin reconnects people with the food they eat. Their educational initiatives, social activities, fundraising events, and community volunteer projects inspire respect for where food comes from and awakens true pleasure in eating.
Get ready to get boozy: this Thursday is Drink Local Night. A flagship event of Edible Austin Eat Drink Local Week, the event is a celebration of Austin’s vibrant cocktail scene and will feature the Official Drink of Austin Cocktail Contest presented by Tipsy Texan.
Since the mid-2000s, Austin has played home to two different cocktail competitions: The Official Drink of Austin Contest and the Drink Local Cocktail Contest.
The Official Drink of Austin Contest began as a partnership between Tito’s Handmade Vodka and the Austin Convention & Visitor’s Bureau. All drinks had to be made with Tito’s Vodka – which, at that time, was the only distillery in Texas.
As distilleries in Texas expanded and the Austin cocktail scene grew more sophisticated, Tipsy Texan and Edible Austin started the Drink Local Cocktail Contest.
This year, the two cocktail competition have been merged to form an event that will focus on the craft of cocktail, showcase the diverse talents of Texas distilling, and pay homage to Tito Beveridge’s vision.
The revamped Official Drink of Austin Cocktail Contest is open to all Austin bartenders, professional and amateur alike. Interested bartenders can check out the competition rules on the Tipsy Texan website.
For those not mixologically inclined, Drink Local Night is an opportunity to mix and mingle with your local distillers and to sample seasonal cocktails that highlight their spirits. Tasty appetizers will be provided by Swift’s Attic, BC Tavern, The Carrilon, and Lick Ice Creams.
Drink Local Night Thursday, December 8, 6:30pm AT&T Conference Center Tickets $35
Participating Distillers: Balcones Distilling, Cypress Creek Reserve, Deep Eddy Vodka, Dripping Springs Vodka, Garrison Bros, Paula’s Texas Spirits, Ranger Creek, Rebecca Creek Distillery, Republic Tequila, Spirit of Texas, Tennyson Absinthe, Tito’s Handmade Vodka, Treaty Oak Rum, Wahaka Mezcal
Meet the finest Texas craft brewers and sample their wares at this popular Eat Drink Local Week event. It’s set to take place on Saturday, December 10 from 1-5pm at Blackstar Co-op.
Food will provided by Wheatsville Food Co-op, including Windy Hill Farm, Pure Luck Farm & Dairy, Veldhuizen Cheese and Red Rabbit Cooperative Bakery.
Join Better Bites of Austin for a Local Food Holiday Gift Fair, hosted at The Domain II. This Wednesday, sample products from some of their best local food and beverage artisans and buy locally made treats for holiday gift giving.
Better Bites of Austin is a trade association for makers of local, all-natural food and beverage. The mission of Better Bites of Austin is to develop opportunities for Better Bites Members and promote all natural food and beverages.
The free event will take place on Wednesday, December 7 from 4 – 9pm.
Featuring:
Arte y Chocolate Austin Healthy Cooking (Gourmet Texas Pasta) Austin Sugar Works Choxolat (sip Chocolate) Delysia Chocolatier Dos Lunas Fat Belly Pretzel Hip Girls Guide Hot Dang Indian Fig Offerings Lime Stone Cottage Pate Letelier Pie Fixes Everything Rio’s Brazilian Round Rock Honey SASS Shibber D’Lites Sirius Chocolate Sweet Texas Texas Hill Country Olive Co The Gardeners Feast The Pie Society Tiny Pies Teas of Texas Good Seed Cedar Park Farmers Market Trailer Food Diaries
Edible Austin Eat Drink Local Week is returning for its fifth year; and this time with bigger and better events to tantalize the taste buds!
Serving as one of the driving forces behind the sustainable food movement in Central Texas, Edible Austin Eat Drink Local Week successfully raises awareness of the bounty of products grown and made in our region. Their success is achieved each year by partnering with Austin’s favorite restaurants, providing guests with fun and exciting events to attend and raising generous funds for the Sustainable Food Center and Urban Roots. Guests are invited to dine at over 50 participating restaurants that will feature a locally sourced menu, and to attend eight signature events throughout the week that raise awareness of Austin’s vibrant local food scene. This year, Edible Austin Eat Drink Local Week’s fundraising goal is $80,000—doubling what was raised last year.
In its first year, Edible Austin Eat Drink Local Week raised over $8,000 for Urban Roots, a youth development program that uses sustainable agriculture as a means to transform the lives of young people and increase access to healthy food in Austin. Once a small program under the YouthLaunch umbrella, Urban Roots is now an independent, non-profit organization thanks in part to the fundraising efforts of Edible Austin Eat Drink Local Week and strong community support.
Sustainable Food Center is excited to announce that they will serve as a beneficiary of this year’s Edible Austin Eat Drink Local Week for the first time alongside Urban Roots. SFC cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. In addition to producing three of the area’s largest farmers markets, SFC’s programs include Grow Local, Farm Direct, The Happy Kitchen and Sprouting Healthy Kids. With the help of Edible Austin Eat Drink Local Week, SFC can look forward to continued growth as an organization, much like Urban Roots.
By hosting the week-long event in December, guests can enjoy a bountiful selection of local ingredients grown during Central Texas’s most robust growing season. Diners are encouraged to try a special entrée featured on participating restaurants’ menus crafted entirely from locally sourced ingredients. Those who participate can also experience a variety of activities each day of the week to meet local farmers, brewers, distillers, coffee roasters, chocolatiers; sample and shop for local food artisan holiday gifts; help select the Official Drink of Austin; and more.
New to this year’s lineup is an Online Chef Dinner Auction, featuring eight of Austin’s favorite chefs. Bidders won’t want to miss their chance to bring a celebrity chef into their home or private venue for an unforgettable culinary experience for eight of their closest friends and family. This is a first ever fundraising component of Edible Austin Eat Drink Local Week. Participants can access the auction now and view dinner details by visiting www.edibleaustin.com/auction.
Visit the Edible Austin website for a complete list of participating restaurants and detailed schedule of events!
This weekend, come celebrate the 78th Anniversary of J. BLACK’S Favorite Amendment!
The feel good lounge will kick off the weekend with a happy hour on Friday, featuring handmade classic cocktails from the Roaring ’20s, while hosting the sounds of Aunt Ruby’s Sweet Jazz Babies,who will perform live on the patio from 6-9 pm.
Throughout the weekend, J. BLACK’S will be featuring classic cocktails such as The French 75 and Mary Pickford…it’s your right to a cocktail!
J. Black’s Feel Good Lounge 710 B W 6th St. Austin, TX 78701 (512) 433-6954
Lakeway Resort and Spa’s “Gingerbread Nights” will come to life this Thursday, December 1, and continue every Thursday, Friday, and Saturday night until December 17. Executive Chef Jeff Axline is creating a gingerbread village, which will be on display in the main lobby every day.
From 6 – 8 pm during those dates, there will be kid’s activities like ornament decorating on Friday nights and gingerbread cookie decorating on Saturday nights. Various groups and artists from the community, such as Lake Travis High School harpist Whitney Souery, will be singing/caroling many Christmas favorites. A full bar will be available to serve up drinks for adults and hot chocolate for the kids.
“Gingerbread Nights” are free and open to the public.
Lakeway Resort and Spa 101 Lakeway Drive Austin, TX 78734
Last week, CultureMap Austin announced that Chef Brad Sorenson – of The Next Food Network Star and Chopped! fame – will be opening a new restaurant called Bar Nova in the Rainey Street neighborhood downtown.
A few days later, the Austin Business Journal reported that as many as ten new bars are projected to open in the same neck of the woods.
What’s on tap? According to ABJ, former trailer El Naranjo will open full-service Oaxacan restaurant; Javalena, a new Texas ice-house; Bangers Sausage House and Beer Garden;Bungalow, a bar/restaurant; Blackheart, a bar; and a craft beer bar.
Noble Pig, which boasts Austin’s best sandwich, will soon be expanding its snout. The sandwich shop up near Lakeline Mall is launching a retail deli and charcuterie in the space next door, a former salon. The salon-turned-deli will officially open its doors on November 25.
Noble Pig Launches “Noble Pig Deli and Charcuterie” Next Door November 25th Offerings Include Broad Selection of Artisan Delights, Available to Take Home
Austin, TX—John Bates and Brandon Martinez, owners of artisan sandwich shop Noble Pig, are excited to announce the opening of a retail deli and charcuterie counter in the space next door to their current location. The Noble Pig Deli and Charcuterie will be open on November 25th 2011 and will offer a variety of meats, spreads, pickled items, breads, sweets, and more.
The newly renovated space will have different hours than the restaurant, opening at 10am and closing at 7pm. The Noble Pig Deli and Charcuterie will also expand its seating with additional indoor and outdoor areas.
Items Available in the Noble Pig Deli and Charcuterie Jarred items-relishes, mustards, jams, pickles, a line of bread puddings House prepared meats – pates, terrines, sliced tongue, beef and duck pastrami, bacon, ham, smoked pork belly, smoked turkey, roast beef, sausages Bread-white, wheat, ciabatta and brioche Sweets -tarts and other seasonal desserts Grab and go ciabatta sandwiches from the Noble Pig catering menu
“We want to be the space that people can drop by to pick up what they need for their parties, for their dinners, for their day. More house-cured meats, new freshly baked breads, and a wider variety of house-prepared condiments will all be available,” comments Chef/ Owner John Bates.
About Noble Pig From the bread to the pickles to the meats cured in house, Brandon Martinez and John Bates are dedicated to the artisan sandwich. Across America-from New York to Chicago to Seattle- every city has a delicatessen where pastrami sandwiches or homemade rye bread are legends in their own right. Bates and Martinez emulate these celebrated places but with their own style, looking through an Austinite’s lens. The Noble Pig philosophy is grounded in the timeless approach of making quality food from quality ingredients, and this age-old artisan attitude is making a refreshing splash in the Austin community.
Jonesing for a sandwich? Check out Austin Eater’s guide to cult sandwich shops across town.
Executive Chef Jeff Axline of Josey’s Bar and Grill stays true to Texas in a variety of ways: cuisine, locality, seasonality, and sustainability. He has started a Farm-to-Table dinner series on Wednesday nights to highlight what’s fresh right now. Drawing inspiration from the amazing farmers, ranchers, and artisan food producers in Texas, Chef Axline creates a new menu each week, available to view online Tuesday.
His three-course meal includes a starter, entrée, and dessert for only $25. There are even expertly chosen wines that can be paired with the meal. All in all, this is a really great value considering what goes into such a precise menu.
Josey’s location at Lakeway Spa and Resort immediately sets the mood for an amazing dinner. The views of the lake from the dining room are spectacular. On my particular visit, some of the featured local food producers included Broken Arrow Ranch, Johnsons Backyard Garden, Lightsly Farms, Spring Field Farms, and CKC Farms.
The first course blew me away with how many fresh ingredients it contained. This baby arugula and beet greens salad boasted french breakfast radishes, spiced pecans, fresh goat cheese, and delightful Texas persimmons. This species of persimmon is native to central and west Texas, southwest Oklahoma, and northeastern Mexico. Immediately, I was reminded of my Mee-maw who currently still resides in the Texas panhandle.
A true nod to the surroundings, the entrée featured a roasted antelope with rainbow chard, turnips, and baby carrots in a Texas Cabernet glaze. Chef Axline brings an incredible amount of flavor to the table while still being mindful of nutrition. The antelope only contains 5% fat, making this an extremely lean cut of meat. With delicate slices and loads of flavor, this dish can appeal to red-meat lovers and those who prefer leaner meats. With such fresh produce, the sides perfectly complement this composed dish.
Lastly, the caramelized pear bread-pudding came out light and fluffy. The dark chocolate, bourbon caramel sauce, and lightly sweetened cream only further enhanced this lovely dessert.
I sipped on some lovely wine that paired with the meal: Bella Glos, Meiomi’s 2009 pinot noir from California. The wine was featured on the menu for $39 a bottle. This wine paired just right with everything on the menu. As a more light-bodied red, it helped balance some of the spice of the radishes, the richness of the antelope, and the sweet notes of the pudding.
Their other bottle, available for $52, was Two Angle’s Petite Shirah 2007 from California as well. Even if you’re not a wine drinker, the restaurant has a full bar which also overlooks the lake.
For the price and setting, Chef Axline’s Farm-to-Table Wednesdays delivers. Taking into account seasonality and flavors of the Hill Country specifically sets this changing menu apart from others. Don’t forget to check online Tuesdays to see what’s in store next!
Farm-to-Table Wednesday’s Josey’s at Lakeway Resort and Spa 101 Lakeway Drive Austin, TX 78734 512.261.6600 Every Wednesday, $25
All turkeys are not created equally. If your Thanksgiving meals end up anything like the Griswold Family turkey, perhaps leave it to the experts this year. Here are some of our picks for dining out this Thanksgiving.
If hot and crunchy trout doesn’t exactly scream Thanksgiving at you, how about ancho cured smoked wild turkey served atop wild boar tamale corn bread stuffing & gravy served with bourbon vanilla pecan sweet potatoes and peppered cranberry relish? Reservations required.
Chef Jeff Axline’s special Thanksgiving Brunch will feature dishes such as carved to order bone in Virginia ham with pineapple and brown sugar, butternut squash and roasted chicken mac and cheese with smoked poblanos, and pan roasted salmon with apple cider glaze. Plus, there will be a live petting zoo and bloody mary bar! Just like the pilgrims had. $49.95, 10:30am – 3pm.
TRACE at the W 200 Lavaca Street Austin, TX 78701 (512) 542-3660
This three course prix-fixe menu includes traditional Thanksgiving dishes and spin-offs, such as Tur Ducken and apple pie with cheddar thyme biscuit crumble, bacon almond brittle and crème fraiche ice cream. $49, 11:30am – 9pm.
Threadgill’s 6416 N. Lamar Austin, TX 78752 (512) 451-5440
Make it a down home holiday with Threadgill’s. Take home generous portions of turkey served with cranberry sauce, along with just about anything fried. 10:30am – 10pm.
Thanksgiving offerings include Southern-inspired dishes such as roasted turkey with mole negro and bread pudding with Mexican brandy espresso sauce. $29.95, 12pm – 4pm.
Enjoy Thanksgiving in the Hill Country with Travaasa’s wine pairings and flavor combinations. Offerings include butternut squash risotto with chipotle peppers, creamy corn polenta, and Texas bourbon pecan pie. $55, 1pm – 5pm.
The holiday season is upon us, and the Wine & Food Foundation of Texas is here to aid us in our eating, drinking, and merry-making. Returning for its ninth go-round, the annual Big Reds & Bubbles event will take place on Thursday, November 17 from 6:30 to 9:30 at the Driskill Hotel.
For those unfamiliar with the event, Executive Director T. Marshall Jones sums it up for Austinist:
Big Reds and Bubbles is a sip and stroll wine and food event. The difference with Big Reds and Bubbles compared to other sip and strolls being really – the quality of the chefs, number one and the quality of the wines number two. Big Reds and Bubbles is truly a kickoff to the holiday season, and is focused on the big red wines that we drink typically in the winter as well as champagnes and sparkling wines that really indicate the holiday season.
While you’re sipping and strolling, place a bid on silent auction items, including a Kendra Scott custom cuff bracelet, a bottle of 2004 Kistler Cuvee Catherine Cabernet Sauvignon, and a $250 gift card to Uchiko.
Tickets are $100 per person for the general public, and $85 for Foundation members. Hot tip: As a holiday special, Enthusiast and Afficionado memberships are 20% off during the months of November and December!
We’re in good company. In last night’s episode of The Simpsons, our favorite jaundiced cartoon family started a food blog.
As Marge, Lisa, and Bart enter the foodie world, guest voice stars Anthony Bourdain, Mario Batali, and Gordon Ramsay enter the cartoon world.
The highlight of the episode is an original rap song, “Bloggin’ a Food Blog.” Written by sketch comedians Tim and Eric, the rap contains such lyric gems as “I’ll be frank like Bruni/Ruthless like Reichl/Wiley like Dufresne/and when I take the mike/I’ll rhyme about radicchio/criticize Colicchio.”
Guest blogger Tiffany Harelik, author of the “Trailer Food Diaries” blog and cookbook series, and founder of the Gypsy Picnic Trailer Food Festival, recaps the 2nd annual Gypsy Picnic.
With an estimated 25,000-30,000 in attendance at the second annual Gypsy Picnic, festival goers enjoyed a beautiful Fall Saturday at Auditorium Shores. The footprint of the festival was increased by double the size of the inaugural year’s layout, and a second entertainment stage was added. Dog-friendly and kiddie areas provided space for the whole family to enjoy the park and many folks stayed all day.
Photo by Alicia Vega
Festival goers who experienced expanding waist lines this year did not experience long wait lines. Increased amount of staff and more prepared food items were part of the contributing factors in reducing the average ticket times from last year’s festival. With many positive reviews on social media networks, it looks like the Gypsy Picnic has survived the growing pains of a new festival in Austin and is here to stay.
The cook-off took place prior to the start of the festival and awards were announced at each winner’s trailer via a roving band.
Trailer food fans also had the opportunity to text their votes in for their personal favorites. The winners receive an extensive media marketing package courtesy of KGSR. This year’s fan favorite? Without a doubt, East Side King was the crowd pleaser.
The Austin Edition of the Trailer Food Diaries Cookbook was successfully launched at the picnic as well. In it, you can find close to 100 recipes from local trailer food vendors and stories of entrepreneurial interest. Since East Side King took the glory and bragging rights for the 2011 festival, I’m sharing a recipe they contributed in the cookbook:
East Side King’s Thai Chicken Karaage Serves 4-6
Ingredients
3 lbs Chicken legs – Boned and cut into large bite size chunks 8 oz Thai Chicken Sauce (recipe follows) 4 oz white onion – Sliced thinly 2 oz Jalapeno – Sliced into thin rounds 3 oz Cilantro – Picked and washed 1.5 oz Mint – Picked and washed 1.5 oz Thai Basil – Picked and washed 2 C Corn Starch 4 cups Vegetable Oil
Method: Lightly toss the cut chicken in the corn starch, until each piece is evenly coated and there are no moist spots. Preheat your oil to 375. Fry chicken until golden brown and cooked throughout. Move the hot chicken to a large bowl, add the onions, jalapeno, and herbs, and add the sauce. Toss gently in Thai Chicken Sauce, and be sure to coat all the pieces well. Transfer to a serving dish, top with Sweet Chili Sauce, and enjoy!
Thai Chicken Sauce
4 oz Water 4 oz White Vinegar 4 oz White Sugar 1 oz Sweet Chili Sauce 2 oz Fish Sauce 1.5 oz garlic/thai chili – minced
Method: Combine in a bowl and whisk until all ingredients are fully incorporated.
Sweet Chili Sauce:
4 oz White Vinegar 2 oz White Sugar 1 oz Chili flakes
Method: In a small sauce pot combine the vinegar and sugar. Allow the mixture to come to a boil without stirring. Add the chilli flakes and stir.
What better way to celebrate locally grown and harvested food than by enjoying a delicious meal prepared by expert chefs? On November 13, La Condesa will host the Sustainable Food Center Chef Series, a dinner celebrating local growers, farmers, ranchers and food artisans by featuring a multi-course tasting menu.
The chefs for the evening include Tyson Cole, executive chef at Uchi and Uchiko; Andrew Weissman, executive chef of Il Sogno, The Sandbar, and his new restaurant The Luxury; James Holmes and Andrew Francisco of Olivia; Shawn Cirkiel, executive chef at Parkside and Backspace; Jason Donoho and Andrew Macarthur of Fino and Asti; Todd Duplechan of forthcoming Lenoir; Monica Glenn, pastry chef for the upcoming Uchi Houston; and Rene Ortiz, executive chef at La Condesa. The food being prepared by the chefs will feature fresh meats and produce from the Austin Farmers’ Market as well as local area farms and suppliers.
Don’t just come for the food, though. Some of Austin’s most innovative mixologists will be there to fix you a drink that pairs perfectly with the meal. There’s no reason to miss out on an event like this, especially with it being for such a good cause. Austin’s all about keeping things local so come out and support the effort. You’re sure to not be disappointed.
The evening starts at 5:30pm and lasts until 10:30pm. Tickets are $125 per person and are on sale now. See the link below for how to purchase tickets. All proceeds from the evening will benefit the Sustainable Food Center, a nonprofit devoted to sustainably grown and humanely harvested food that supports local farms and cultivates a healthy community.
November 13, 5:30pm-10:30pm La Condesa Restaurant To purchase tickets, click here For corporate and group table packages, please email alexis.lanman@lacondesaaustin.com
The stakes are high for Austin restaurants Uchi and Uchiko when it comes to this season of Top Chef: Texas. This year, in what promises to be the sauciest season yet, Executive Chef Paul Qui of Uchiko is one of the 29 hopefuls vying for the title of “Top Chef.”
Starting at 9 pm every Wednesday, both restaurants will serve a menu of “Top Chef Socials,” similar to their “Sake Social” menus. Uchiko will install TVs in the dining room for restaurant-goers to watch the episode live, while Uchi will project Top Chef on their patio. The “Top Chef Social” menu will only be served on the patio at Uchi.
“We are really excited to watch Paul compete on Top Chef: Texas,” comments Tyson Cole, Chef and Owner of Uchi and Uchiko, and the recently dubbed 2011 Best Chef Southwest at the James Beard Foundation Awards. ”We cannot wait to see what unfolds as we gather to watch the show every Wednesday.”
Main Dining Room of Uchiko, Photo By Julia Robinson for AMERICAN-STATESMAN.
Known for its blend of farmhouse aesthetic and modern Japanese cuisine, it’s no wonder Uchiko’s Qui is a contender on Top Chef‘s ninth season. In early 2011, Uchi was named as one of the best new restaurants in America by GQ magazine. Amazingly, Qui began working at Uchi in 2004 as an intern for free. His talent propelled him into the role of Chef de Cuisine at Uchi, and now Executive Chef at Uchiko.
Literally translated as “child of uchi” from Japanese, some of the highlights on Uchiko’s menu consist of hot and cool tastings, grilled items, greens, the Omasake, sushi and sashimi, Makimono and Philip Speer’s award-winning desserts.
The ninth season of Top Chef promises to be a saucy one. The show has already garnered press for its title, which encompasses all of Texas as opposed to its more city-centric titles of the past. Some have accused the show of reinforcing stereotypes.
“I didn’t have any stereotypes in my mind,” Padma Lakshmi said. “The portions are bigger in Texas. The serving sizes are larger. If you’re writing about our time in Austin, it’s a great little town. Well, it’s not even really that little. It’s different from the rest of Texas.”
While Austin is definitely on the path toward “big city” rather than “little town,” restaurants as innovative as Uchi and Uchiko are what have put Austin on the map as a culinary destination. Perhaps this is part of the reason the show was not just limitted to just Dallas or Houston. I daresay the amazing techniques employed by Qui and Cole would definitely give either city a run for its money.
So come show your support for Austin’s own local aspiring Top Chef with Uchi and Uchiko’s Wednesday-night screenings and “Top Chef Social” menu.
Uchiko is located at 4200 North Lamar Boulevard. Uchi is located on 801 South Lamar Boulevard. Screening and “Top Chef Social” menu will begin at 9 pm every Wednesday.
Anyone who lives in Austin knows that one of the best parts about the city is its amazing trailer food scene. It’s one of the eclectic things that makes Austin, well…Austin. So why not take a day and gather up some of the best food trailers, park them on Auditorium Shores and make a festival out of it? That’s exactly what the Gypsy Picnic Trailer Food Festival is all about. The event also benefits the Sustainable Food Center.
After having such a successful first year, the Gypsy Picnic is expanding to make its second year even better with more trailers and activities. Visitors to the festival can expect over 40 featured trailers offering samples of their cuisine, live music all day long and beautiful views of the city from Auditorium Shores. Admission is free so bring your entire family or a group of friends. With samples only being $3, your wallet won’t take a beating as you mosey around to every trailer you can.
Other features of the festival include the Craft Beer Tent so you can wash your food down with a cold brew, a special area designed just for the little ones and a dog area so that even Fido can have a good time. Live music will be provided by Delta Spirit, Hacienda, Dale Watson, Alabama Shakes and BOY with sets starting at 11:50 a.m.
So come on down to Auditorium Shores on Saturday, October 22 and enjoy a day filled with delicious food, great music and a whole lot of fun. This is what Austin is all about. For a full list of trailers, what they’ll be serving, a view of the bands, or highlights from last year’s picnic, just head to the Gypsy Picnic’s website at www.gypsypicnic.com.
With its 125th anniversary only weeks away, the four-diamond and newly renovated Driskill Grill will host its Texas Culinary All-Star Event on October 12. The evening will begin at 6:30 p.m. with a champagne reception followed by a six course meal with wine pairings prepared by the Texas Culinary All-Stars themselves. The Texas Culinary All-Stars consist of the five highly-rated chefs pictured in the flyer above. As a special treat, celebrity chef Sara Moulton, author of Everyday Family Dinners, will introduce the Fourth Chef’s Course and sign copies of her book for attending guests.
Adding to this culinary experience, guests will also have the chance to meet Bill Elsey, the current Texas Sommelier of the Year and top Austin mixologist Dwayne Allen Clark from Péché, Austin’s first absinthe bar where pre-prohibition style cocktails are created. Attendees of the event can also look forward to not going home empty-handed. All couples or individual guests will receive a 10″ Chantal pan, valued at $125, courtesy of Heida Thurlow, founder of Chantal Cookware, who will also be in attendance.
Ticket prices are $199 for an individual or $339 for a couple. To buy your tickets, call 512.391.7162 or email cskipsey@destinationhotels.com.
Let’s be honest, who doesn’t have a sweet tooth that yearns for a rich brownie or a creamy chocolate bar from time to time? How would you feel if I told you not only could you satisfy that sweet tooth but also help out a good cause at the same time? Well that’s exactly what The 5th Annual Austin Chocolate Festival is doing.
On October 15-16 at the Norris Conference Center, local chocolatiers and chocolate artisans alike will gather to show off their skills to promote small local food businesses and and also raise money for Walk MS, the national nonprofit dedicated to Multiple Sclerosis research and education. The Austin Chocolate Festival has raised over $5,000 for the Austin affiliate Susan G. Komen in past years and hopes to do the same for Walk MS.
No charity chocolate festival is any fun without a little good, clean competition, though. That’s why vendors at this year’s festival will be competing in nine different categories including Best Cookie, Best Brownie and Best Truffle. Vendors include restaurants, bakeries, chocolatiers, patisseries, and catering companies from all over Texas. Some competitions will be judged by a professional panel while others will be left up to the guests of the festival to weigh in on.
But how are you supposed to judge Best Cookie, for example, without getting a taste of all the entries? Well that’s all taken care of because guests of the festival can look forward to samples galore from the various vendors. If a sample just isn’t enough, though, and you find yourself craving more, don’t worry because their desserts will also be for sale. You’ll get to take a little (or big) piece of the festival home with you depending on just how sweet your tooth is.
So bring the family out for a great day of treats and sweets all while supporting a great cause. For more information on the festival and a full schedule of events, check out the Austin Chocolate Festival’s website.
