Cookie Swap

Now this sounds like fun!

Hey fellow food blogger & cookie lover! Get ready for the
2ND ANNUAL
GREAT FOOD BLOGGER COOKIE SWAP

The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.

This year we are even more excited to be partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause.

HOW IT WORKS:

  1. STEP1

    SIGN UP. Fill out the sign-up form to participate. Be sure you meet the basic requirements for participation (listed below). Our sign-up system utilizes a double-opt in process. You MUST click the link in your email to confirm your subscription. If you don’t receive a link, check your spam folder or sign up again.

  2. STEP2

    DONATE. Once you confirm your subscription, you will be instructed to make a $4.00 tax-deductible donation directly to Cookies for Kids’ Cancer. You MUST complete this payment to participate in the swap (Why do we require this?). 100% of this donation goes directly to CFKC.

  3. STEP3

    MATCH. We will send you the names and addresses of three other food bloggers. These are your “matches,” the people to whom you will be sending cookies! It’s important you keep these matches a secret until they receive your cookies.

  4. STEP4

    BAKE & SHIP. Now comes the fun part! Whip up a batch of delicious cookies and ship one dozen to each of your three matches by the shipment deadline. Don’t forget to photograph your cookies for your post before you send them off! 🙂

  5. STEP5

    POST. Post your cookie recipe on your blog and submit the post along with an image (if you have one). We will then collect and compile all participants’ posts and publish them in one huge roundup!

DEADLINES:

Please pay close attention to the official swap timeline, and be sure you will be able to meet these deadlines before signing up to participate.

  1. NOV5

    SIGN UP DEADLINE

    signups will be accepted from October 15 through November 5 at 12 midnight EST.

  2. NOV12

    RECEIVE YOUR MATCHES

    please email us if you do not receive your matches via email by this date.

  3. DEC5

    SHIPMENT DEADLINE

    please be sure your cookies are in the mail on or before this date.

  4. DEC12

    POSTING DATE

    please post your recipe ON this date, and then submit the link to us.

REQUIREMENTS:

YOU MUST HAVE AN ACTIVE FOOD BLOG. In order to participate in this swap you must have an active food blog (Why?). This year, we will be checking participants to make sure they do indeed meet the requirements. An active food blog is defined as:

  • Has been posting for at least 2 months (started on or before August 15, 2012).
  • Has posted at least once in the last 6 months.
  • Subject matter is primarily (at least 51%) focused on food.
  • An actual blog (blogger, wordpress, typepad etc), not a facebook page.

YOU MUST BE ABLE TO MEET THE DEADLINES. Before signing up to participate, be sure you are able to meet the above specified deadlines.

YOUR COOKIE RECIPE MUST BE NEW-TO-YOU, meaning, not one you have posted previously on your blog. It does NOT have to be an original recipe, however please give proper credit when posting someone else’s recipe.

NON-US FOOD BLOGGERS ARE WELCOME TO PARTICIPATE, however we must have at least 4 bloggers from any one country. You will only be matched with bloggers from your own country (to avoid outrageous shipping charges and customs issues). Please contact us if you’d like to get your country on the list.

FOOD ALLERGIES OR DIETARY RESTRICTIONS? No worries, you are still welcome to participate! There’s a question on the sign up form, just answer accordingly. We will do our best to match you with other bloggers with similar restrictions.

FOLLOW THROUGH. Please do not sign up if you do not plan on following through. This swap is supposed to be fun, and that depends on everyone sending their cookies as promised. While we’ve taken steps to verify participants, we have no way of ensuring or confirming that everyone indeed sends their cookies. Your word is all we have to go on, and we are optimistic that that is good enough. Please don’t betray that trust. (Thank you much!)

SIGN UP NOW!

RARING TO GO? By continuing to the sign up form you acknowledge that you have read this entire page (phew!), meet the minimum blogger requirements for participation, and agree to uphold your commitment to this cookie swap. Note that if it turns out you do not meet the requirements or drop out prior to the sign-up deadline, donations are NOT refundable.

BONUS!

WE ARE THRILLED TO ANNOUNCE that OXO® will match our donation toCOOKIES FOR KIDS’ CANCER, dollar for dollar, up to $100,000 dollars! By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause.

ALL U.S. PARTICIPANTS who sign up for the cookie swap and complete their donation to Cookies for Kids’ Cancer will receive a free “Be a Good Cookie” Cookie Spatula, courtesy of OXO®. Your spatula will be sent to the mailing address you enter upon sign up (U.S. residents only, limit one per household). Allow 2-3 weeks for arrival.

*100% of all donations will go directly to Cookies for Kids’ Cancer, a recognized 501(c)3 public charity duly incorporated under the laws of the state of New Jersey.

Dripping with Taste in Dripping Springs

We have been blessed this year with a relatively mild summer, especially compared with last years record breaking days over 100 degrees.  The 5th annual Dripping with Taste Festival in Dripping Springs, TX had the advantage of a beautiful new location at the Texas Hill Country Olive Company as well as a first cold front of the season that brought temperatures into the low 90’s (don’t laugh, that is a cold front for central Texas in early September!) Record crowds doubled the attendance of last year and led to some crowding issues but the wines, beers, and food for tastings were plentiful and delicious!

Some of my favorites of the wines available for tasting included the Gotas de Oro from Wines of Dotson Cervantes, a crisp bite of fall stone fruits in a glass, an easy drinking Cabernet Claret from Spicewood Vineyards, and a delightfully dark and complex Dolcetto that is not sweet despite the name being Italian for little sweet one from Duchman Family Winery.  General admission patrons were only given 6 tasting tickets and many of the food samples were 2 or more.  Additional tickets were available for purchase for $1 each but so were bottles of wine.  Many festival goers including myself chose to use their tickets for food tastings and purchase a favorite wine to share with others.  This strategy also helped avoid the overcrowding in the tasting room.

In addition to the wineries on hand, many of the local breweries were represented as well including Independence, Jester King, Thirsty Planet, Live Oak, and Real Ale.  Choosing my favorite among the beers is like choosing a favorite child.  It has been a pleasure watching the brew scene explode and mature over the last decade in Austin.  As hard as it is to choose, I would have to say my favorite of the day was the Devil’s Backbone from Real Ale because it is seasonal, hard to find, and very easy drinking despite its high alcohol content of 8.1%.

The food at the festival kept me going with all of that alcohol.  The folks at Wednesday Dinner deliver a 3 course meal to the Dudley’s Wine Bar at 6pm for only $10 per person and the mussels they served at the festival had me wishing I lived closer to Dripping Springs.  The curry and coconut broth had me licking the bottom of the bowl!  Kate’s Place in Wimberley was serving up what they called “Ultimate Mac and Cheese”.  That sounds like a challenge to me, so I had to try it.  The cheese was creamy, the pasta toothy, the crumb topping crunchy, and the addition of tomatoes, not too many, just enough for a textural contrast made for a nice surprise.  Although not my “ultimate” mac and cheese, it was definitely good enough to put Kate’s Place on my list of places to visit soon.

 

My favorite bite of the day came from the Nutty Brown Cafe.  My hands were full and I actually had run out of tickets.  I planned to go by some more and come back to Nutty Brown but one look at the unctuous bowl of Shiner braised short ribs over a steaming bowl of horseradish mashed potatoes and I had to have some immediately!  The chef was nice enough to front me some and I was so glad he did!  The short ribs were fork tender in a savory broth over a bowl of creamy potatoes with just a hint of kick from the horseradish.  Very rich and perfectly paired with the Dolcetto.

Of course, we cannot forget desserts!  And there were plenty of those as well.  Some of the standouts were Better Bites Bakery which offers delicious vegan and gluten-free cake balls and cupcakes.  Their products are available in Austin by delivery as well as at People’s RX among other places.  High Street Chocolates from Comfort, TX offer handmade chocolate bars with a spicy kick.  Rolling in Thyme and Dough is a bakery in Dripping Springs that offer fresh loaves of bread and sandwiches as well as an assortment of desserts and baked goods including a decadent chocolate dipped fig.  Roadside favorite Navidad Farm Pecans had a selection of their specialty nuts and candies including a rainbow of brittles.

In addition to all the food, there were vendors with handcrafted goods, live music all day, and culinary demos plus a huge bar for tasting the delicious olive oils and balsamic vinegars available from our host at Texas Hill Country Olive Oil.  


I came early to the fest and intended to leave mid afternoon because of a later event but I had so much fun with the weather, the music, the food, the wine and especially all of the friendly folks I met, I stayed long enough to actually get a bit of a sunburn on my back.  Lounging at one of the tables provided for patrons, I met a steady stream of friends both old and new, exchanging glasses of wines and advice on must try bites of food.  I will definitely be returning to the Hill Country for next year’s fest and even sooner to visit new places and friends.

 

 

 

 

My Dream Job

It has been over 2 months since my last post.  So much has happened.  So much that I have been afraid to talk about because I was convinced that acknowledging it might make it disappear.  I have felt so unworthy of announcing I finally have my dream job.  I have so many talented and dedicated friends that do exactly what I have been doing, some for much longer.  We share what we love about food and cooking, posting it into the unknown ether of the internet, hoping to connect with like souls.  We do it because we are obsessed.  Not for book deals, or cooking shows.  Yes, those are dreams we all share and cheer for when someone we love achieves but know that it’s like taking up basketball to reach the NBA, fun to think about but not entirely practical.

In January 2012, I lost my job of 12 years that I was very good at but had no passion for.  Don’t get me wrong, I think the majority of people work a job that may not fulfill their hearts desire but may fund it.    That in itself is a blessing.  Knowing what makes your heart sing is the first half of the answer.  Finding a way to do it is the second.  A very, very small minority find a way to fund the first half with the second.

I have been blogging for almost 3 years now.  That came about as a failure to my dream of becoming a pastry chef.  I loved pastry school and the years I spent trying to make a living at it.  The truth of being a chef is that it is for the young and the broke.  My knees betrayed me and my bank account could not keep up with the mortgage and car payments.  I would have done better to spend a couple of years on the road after school working at the best gigs I could wrangle working for free but I was too settled in Austin.  I went back to work for the company I had been at before my stab at the culinary world and started to blog as an outlet for all I had learned and all I had met.

There have always been more culinary events in Austin, than I could ever hope to afford to attend.  I also have a love for volunteering that makes me more comfortable behind the scenes anyway, so I spent additional spare time as a volunteer at the Central Market Cooking School, La Dolce Vita, and the Hill Country Wine and Food Festival now the Austin Food and Wine Fest to name a few pouring wine, taking tickets, doing dishes, and on a few lucky occasions, working with some amazing chefs both local and national.  I was not angling to further a career, I was just being a food dork and looking for others who could relate.  Not all of my Facebook friends understand what seeing Martin Yan debone a chicken in 18 seconds in person meant.

“Luck is when preparation meets opportunity.”

This quote from first century philosopher Seneca or Oprah Winfrey, take your pick, is my favorite.  My passion led to my preparation which led to my opportunity.  My pastry chef dreams led to my blogging which led to my association with Austin Food Bloggers Alliance, which led to my employment by Cooking Planit.  When I lost my job in January in this age of recession one of my friends recommended I write down my dream job and I remember responding, “What’s the point?  Nobody is going to pay me to bake from my kitchen.”  Yet here I sit in August 2012 and that is pretty much my job  description.  I am truly blessed.

Now that being said, there have been lots of learning opportunities and surprises with this dream gig.  I have been writing recipes for years on my blog and in conjunction with partners like Greenling who has been so generous in supporting my community and my passion.  I am limited on some of the details I can share right now about the Cooking Planit job but basically I am writing and photographing dessert recipes from my kitchen.  The way I have to compile this information is more formal than what I am used to.  I thought I would be knocking out a dozen recipes a week at least.  I am used to writing recipes and baking professionally  but applying these skills to what is essentially writing an online cookbook for a website is profoundly more challenging.  And exciting.

Today I had a “fail” day in the kitchen.  We are having a launch party on Wednesday August 29, 2012 for Cooking Planit and I insisted on doing some small dessert bites for the party.  Partly because my friends that are attending would expect it and partly to hopefully impress the Executive Chef at Cooking Planit, Emily Wilson.  She is the genius behind the plethora of savory chef-tested recipes that Cooking Planit is launching with and she told me that Tiramisu is one of her favorite desserts.  I had visions of knocking out 80 of these or so in a small serving version as an impressive verification of my sweet to her savory.  Of course, today the mixture both curdled and proved to thick for the ISO canister I planned to use to whip out 80 servings.  But also I am learning to embrace the failures as of more value to users.  I can find a million recipes for Tiramisu.  How to prevent/fix a mistake is the most valuable contribution I can have to a recipe that has so many variables.  Hopefully my fails will help our users build on the collective culinary skills.

I have another day to fix mistakes and hopefully wow my friends and new coworkers.  I could not wait another day to claim what I have wanted most.  I am a pastry chef.  My “overnight success” has taken years of training, preparation, volunteering, wanting, and dreaming and if only for one brief and shining moment, I am doing what my heart wants most to earn a living.  I am sharing a passion and knowledge of pastry and baking with others.  May every one of you find and embrace your passion as well.

 

Google Places Mac and Cheese Tour

Picture perfect creamy mac and cheese from Hoover's

Austin is extremely lucky to be one of the first cities to get a Google Community Manager who plans outreach activities like interactive tours, power user parties, SXSW fun, and a million other things designed to promote the Google brand.  Whitney Francis is the whirlwind planner behind all this fun and you should definitely follow her on Facebook, Twitter, and of course, Google+ for your chance to attend one of her soirees.

I have been lucky enough to get to go on the BBQ bus, the beer bus, and now the mac and cheese trolley as a reward for doing reviews and entering a contest through what used to be Google Places but is now the new and improved Google Local.

A dozen of us met at 11am on a Saturday to experience the mother of all carb load trips.  We boarded a former Dillo Trolley to head out on a quest to visit some of the top rated places to get macaroni and cheese in Austin.

The man himself, Hoover Alexander.

Our first stop on the tour was at the home of Austin restaurant royalty, Hoover’s.  The man himself was there to greet us.  We were treated to three versions of the mac and cheese including a green chili and a chili mac version but my favorite was the original.  It was a creamy, homestyle classic version with a gooey bright orange sauce just like Mama used to make.

The consensus on the trolley was this version of cheesy goodness would make a perfect side dish to some wonderful crispy fried chicken or smokey barbecue.  Not a fancy gourmet version but simply delicious homestyle goodness.

Brick chicken with mac and cheese at Cover 3 topped with crispy pancetta.

 

Second stop on our tour was at a place I had heard good things about but this was actually my first visit to Cover 3.  This was a decidedly upscale version of the classic and a true stunner.  The creamy sauce enveloped a toothsome bowl of pasta, topped with a semi-boneless grilled chicken and crispy strips of pancetta that lent a smokey, salty punch to the dish.  I will definitely be making a return trip to Cover 3 to check out their happy hour and some of their other dishes soon.

Jack Gilmore, chef and owner of Jack Allen's

 

Last stop on the carb trolley was at one of my favorite’s, Jack Allen’s.  Love the brunch, love the happy hour, love the patio, and especially love the chef.  Of course, you know that Bryce Gilmore of Barley Swine is his son but did you know that Jack and Hoover both are responsible for raising a generation of chefs in Austin through the various restaurants they have been at both separately and together?  Kind of appropriate that we visit them both on a tour dedicated to a favorite comfort food.

Steaming hot bowl of 5 cheese mac and cheese topped with achiote rubbed chicken. The famous pimento cheese is in the background.
String cheese theory (credit to Catherine for the witty quip)

For me, the mac and cheese at Jack Allan’s was the perfect combination of gooey comfort homestyle and gourmet fancy upscale.  The achiote rubbed chicken was a delicious addition to the dish, moist and piquant.  The dish was hot like lava but once it cooled enough to taste, the creamy sauce was accented with stringy bits of chewy cheese.

The rest of the group was pretty evenly split over favorites.  For sure, they were all fantastic and I will be returning to all three soon both for more mac and cheese and to try some of their other offerings as well.

Big thanks to Whitney and Google for yet another fantastic trip.  I cannot wait to see where the next bus takes us.

My fellow passengers on the mac and cheese tour.

 

 

 

 

Austin Food and Wine Fest Part 2

 

 

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 Passport France

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.

Austin Wine and Food Fest Part 1

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.

Pichet Ong at Trace

This is the lovely, luscious lemon tart I recently had at the W restaurant Trace.  Turns out the pastry chef Janina O’Leary is a former protege of Pichet Ong, one of the best pastry chefs in the country.  He will be in town for the upcoming inaugural Austin Food and Wine Fest.  On Thursday night, Ong will be at Trace for a dessert dinner.  I am so excited about this one, I will be leaving the Austin Food and Wine Alliance Live Fire event early to make it downtown in time for the dessert royalty.  If you are a dessert groupie like me, call for reservations now.  Here is the description from the Facebook page.

 

Start your Foodie Weekend early–Renowned New York Pastry Chef Pichet Ong and W Austin & TRACE Executive Pastry Chef—and former protégé of Chef Ong—Janina O’Leary, will be reuniting to host a multi-course dessert menu at TRACE at W Austin. Join us for a special three-course dessert dinner, that will tempt your palate in preparation for the weekend’s Food & Wine Festival. This collaboration includes a lineup of whimsical and delicious treats. Visit, http://www.traceaustin.com/specialevents for more information. For reservations, please call TRACE at (512) 542-3660.About Chef Ong
Named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and author of “The Sweet Spot”, Chef Ong is known for his visually appealing and innovative desserts have been seen most notably at Spice Market, RM and 66 and he has been nominated for the James Beard Award numerous times.

Course One
“Barely Buzzed”
Crema Panna Cotta, Lavender & Round Rock Honey Biscuit

Course Two
Cream Soda
Market Berry Vanilla Swirl Ice Cream, Black Pepper Geniose & Dr. Pepper Reduction

Course Three
Smoked Chocolate Cream Beignets
Dulce de Leche & Caramelized White Chocolate Chili Ice cream

Assorted Petite Fours

$25 per person/ $40 with cocktail pairings by W Austin libationist, Joyce Garrison.

Star Chef’s Rising Star Gala

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Check out the menu for the upcoming gala at the Driskill on February 21. General admission is $85 and VIP is $125.  Buy tickets here.

Austin-San Antonio Gala Tasting Menu

 

CHEFS

David Bull, Congress Austin
Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint

Ned Elliott, Foreign & Domestic
Australian Wagyu Flank Steak, Red Pepper Sauce, Fried Orzo, Poached Egg, Bacon, Togarashi, and Ham Broth

Aaron Franklin, Franklin Barbecue
Featured Barbecue

Bryce Gilmore, Barley Swine
Grilled Rabbit Terrine, Bacon-Liver Mousse, French Breakfast Radishes, and Texas Onions

Rene Ortiz, La Condesa
Cervena Venison Tacos, Chipotle Harissa, Fennel Pollen Yogurt, and Bacon Fat Tortilla

Paul Qui, Uchiko
Sunchoke-Dashi Soup, Uni, Bottarga, Baby Carrots, and Zucchini Blossoms

Quealy Watson, The Monterey
Fried Chicken, Thyme, and Pickled Jalapeño

Andrew Wiseheart, Contigo
Cauliflower Gratin, Currants, Capers, Almonds, Garlic Cream, Parmesan, and Balsamic Reduction

PASTRY CHEFS

Plinio Sandalio, Carillon
Grapefruit Sorbet, Grapefruit Supremes, Campari Pop Rocks, and Angostura Bitters Ice Cream

Philip Speer, Uchiko
Peanut Butter Semifreddo, Miso-Apple Sorbet, Peanut Brittle, Micro Wasabi, and Raisins

SUSTAINABILITY CHEF

Michael Sohocki, Restaurant Gwendolyn
Pig’s Foot Terrine, Rooster Mousse and Deviled Eggs

HOTEL CHEF

Josh Watkins, Carillon
Cured Niragi, Beet Ceviche, Goat Cheese, and Citrus Vinaigrette

ARTISANS

John Bates and Brandon Martinez, The Noble Pig 
Italian Sausage Sandwich with Roasted Red Onions, Tomatoes, Provolone, and Basil Pesto-Aïoli

RESTAURATEURS

Tyson Cole, UchiUchi Houston, and Uchiko
Hama Nabe: Baby Yellowtail, Koshihikari Rice, Farm Egg, and Soy Broth

Jason Dady, Bin 555Tre Trattoria, and Two Bros. BBQ Market
Smoked Cabrito Ribs, Polenta, and Natural Jus

MIXOLOGIST

Jeret Peña, The Esquire
Cabin Fever: Highland Park 12-year Single Malt Scotch Whisky, Pecan Syrup, Fernet Branca, and Habañero Pepper
The Sacrilege: Chamomile-infused Pisco, Green Chartreuse, Lime, Honey, Egg White, and Cracked Pepper

SOMMELIER

June Rodil, Congress Austin
Beverage pairings with chefs’ dishes

HOST CHEF

Jonathan Gelmann, Driskill Grill
Purple Potato, Truffled Crème Fraîche , Petrossian Caviar, and Lemon (VIP Reception)
Herb-crusted Australian Lamb Lollipop with Spicy Apple Kimchee (Gala)
Reuben Sandwich: Organic Australian Brisket Pastrami, Sauerkraut, Tomato-Caper Dressing, Swiss Fondue, and Pumpernickel Bun (Gala)

There’s a New Fest in Town

 

The beloved Texas Hill Country Wine and Food Festival has now become the Austin Wine and Food Festival.  April 27-29, 2012 marks the beginning of  a new era for the Austin food scene.  Food and Wine Magazine is teaming up with C3 Entertainment to showcase big name national chef stars like Masaharu Morimoto, Marcus Samuelsson, and Andrew Zimmern alongside Austin luminaries like Tyson Cole, Paul Qui, Bryce Gilmore, and Aaron Franklin.  The idea is to make a destination festival along the lines of the South Beach or Aspen festivals.  How will the Austin chefs stack up?  Will the Austin foodie community support a fest that comes with a $250 minimum price tag?  How will the festival organizers deal with unforeseen issues that are bound to come up with a new huge event?  I cannot wait to find out.

 

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