It has been awhile since I cross posted my recipes on the Greenling blog. Click on the pics to link to the recipes.
Mushroom soup made with a combination of fresh and dried mushrooms
Crispy, spicy kale chips with sesame seeds
Roast chicken in the crock pot.
Use those last few mushy berries for a yummy spread.
Creamy mushroom sauce good for pork, chicken, or steak.
The new issue of Influential Magazine is out along with my review of Swift’s Attic on pages 60-61. Here are some additional pics from my visit.
Zach Northcutt and Callie Speer are culinary luminaries.
Popcorn and a movie was my favorite dessert.
A glimpse into the kitchen as they prep for opening night.
Mussels in a sweet carrot broth.
Niman ranch pork cheeks with fig, mustard, and grilled sourdough.
Pastry cheat sheet gives a glimpse into deliciousness ahead.
Historic exposed brick from the original building highlights the bar seating.
Thursday- Live Fire at the Salt Lick then Dessert Dinner at Trace by Pichet Ong
Beautiful evening at the Salt Lick. The long line is for Franklin's BBQ. Shocker.
Jester King lineup
A scrumptious pinotage blend from Cape Classics
John Bullington smokes an entire cow for his delicious meaty sandwich
I like pie! Especially if it is from Bud "The Pieman" Royer at Royer's Round Top Cafe
The lovely Paula from Paula's Texas Orange
Trace pastry chef Janina O'Leary (left) with Pichet Ong (right)
Barely Buzzed- creama panna cotta, Round Rock honey, lavender
Cream Soda- market berry vanilla swirl ice cream, black pepper genoise, Dr. Pepper reduction
Smoked chocolate cream beignet, caramelized white chocolate ice cream
Assorted Petit Fours
Friday- Secret Dessert Party at Hotel St Cecilia
Austin's own Philip Speer (foreground) with his pastry chef from Uchiko Andrew Lewis (background)
Sam Mason formerly of wd~50, currently at Empire Mayonnaise
Pichet Ong owner/chef P*ONG, Village Tart, The Spot, Bubble Lounge, and Batch
Christina Tosi from Momofuku Milk Bar
Popping bottles at the Hotel St Cecilia
Sunday- More Morimoto
Morimoto's Japanese fishing song elicited a Grito from the crowd. Texas fusion.
"TEXAS! Very, very hot."
Central Market threw a lovely soiree last week at the French Legation to celebrate their love of all thing French. Today, May 9th, kicks off their in store celebration Passport France through May 22. Cooking demos, cheese, wine, and pastry specials will rule the aisles in a Francophile’s dream. I am rushing over to the bakery tomorrow to pick up some more of the Kouign Amann pastries I sampled at the Legation. These deeply caramelized cakes of butter and sugar are all the rage in Paris right now. At $4.99 for 4, I think I will be drinking cafe au lait and dreaming of the Left Bank soon.
Morimoto makes me dream of sushi.
It took me awhile but I think I am finally recovered from the bacchanalia that came to Austin at the end of April. The inaugural Austin Wine and Food Fest had a few logistical issues like high winds that led to a film of dust that covered everyone and everything and timing for the demos could have been better. But for the most part, it was a success. I was proud to play a role at the fest as the lead in charge of volunteer checkin. I also serve with the Austin Food Bloggers Alliance as Volunteer Coordinator which led to the opportunity. So I spent a good portion of the actual fest at Auditorium Shores working instead of drinking and eating as much as I would have liked to. Fortunately, there were several periphery events before that I was able to enjoy. Plus it was fun to have a behind the scenes view of the first year. It will be interesting to see how they adjust going forward.
Now for my food porn. First up was the fantastic dinner that Columbus Salame sponsored at the Carillon. Columbus is an artisan salame maker out of San Francisco that makes truly stellar handcrafted meats. Each of the courses included some of their product. As always, Josh Watkins and Plinio Sandalio gave me mouthgasms with their delicious dishes. You can find Columbus locally at Central Market and Antonelli’s.
I <3 salame!
Pre dinner tasting
Mache * Watermelon * Secchi * Minus 8 Syrup
Seared Diver Scallop * Fresno * Basil * Granny Smith * Crespone
Hawaiian Blue Prawns * Finocchiona * Charred Tomato * Corn Butter * Cilantro
Smoked Bandera Quail * Cacciatore * Morels * Texas Vinegar
Pork Belly * Felino * Artichokes * Brown Butter * Preserved Meyer Lemon
Almond Cake * Fennel butter * Hot Sopressata Caramel * Fennel Chips * Hot Sopressata Brittle * Olive Oil Ice Cream
Stay tuned for Part 2. Dessert dinner, Live Fire meat and pie, secret dessert party, and more Morimoto.
