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Big Burger Throwdown at Cedar Park Farmers Market
The Dessert Project
- Left to right, Our multi-talented chef host: Steven Cak (parkside), Philip Speer (uchi/uchiko), and Plinio Sandalio (The Carillon)
Little known fact about most restaurants, very few employ a full time pastry chef. Most either subcontract the work out to a local bakery or order straight off the Sysco truck. Many times pastry chefs have to prove their worth by working both the savory and sweet sides of the line to make their positions economically viable. Sometimes there is the rare hybrid of ADD culinary chef and OCD pastry chef that excel at both. I had the pleasure of attending the winter gathering of three of Austin’s best pastry chefs at parkside on November 20 who wanted to showcase their abilities with a savory and sweet course each plus an amuse bouche, intermezzo, and petit fours along with wine pairings. So much delicious food!!! And a portion of the proceeds go to benefit the Capital Area Food Bank. The next gathering of the Dessert Project will be in the Spring at Plinio Sandalio’s new home at the Carillon. I will definitely be there, hope to see you as well.
Amuse Bouche from Philip Speer- grilled grape and boquerones (marinated white Spanish anchovies)
From Plinio Sandalio- Scallop, cauliflower puree, grapefruit, bacon jus
From Philip Speer- Roasted guinea hen, butternut squash, black trumpet mushroom, puffed barley
From Steven Cak-Pork Belly, Texas apple, celery, brussel sprouts
Intermezzo- gin, mint, campari, grapefruit granita
From Plinio Sandalio- coconut pound cake, grapefruit sorbet, avacado puree, ginger honey
From Philip Speer- curried squash semifreddo, acorn croquant, orange coriander sorbet, squash beignet, marigold
From Steven Cak- peanut butter mousse, Texas apple, celery, sultana sorbet, honey
Talented crews from all 3 restaurants that help make one of my favorite meals of the year.
Big Reds and Bubbles 2011
Favorite bite of the night from the Carillon
The Wine and Food Foundation of Texas celebrates the beginning of the holiday season by breaking out the best red wines and champagne along with bites from the best restaurants in town at the Driskill for its annual Big Reds and Bubbles fundraiser. Here are my pics from this year’s soiree.
Lady in the champagne dress.
Jack Gilmore from Jack Allen's
Prepping bites for DC Tavern- Mark Paul and Stewart Scruggs new concept driven restaurant in Bee Caves
More delicious bites.
- Foreign and Domestic was serving Iberico ham directly across from where I was pouring.
My favorite wine of the night was the 2006 Brunello I was pouring for Banfi.
Beautiful pastry assortment from the Driskill.
