The Big Chill


big chill logo (1)

It’s the coolest event in the hot Texas summer: the Big Chill! Join the Austin Food Blogger Alliance for a night to remember.

Dress up and cool down with chilly bites from some of Austin’s top restaurants in the beautiful Bullock Texas State History Museum. Chefs from top Austin restaurants—including The Carillon, No Va, St. Philip, Dolce Neve, Celtic Seafare, Nada Moo, Soup Peddler, Pleasant Storage Room, Swift’s Attic, Thai Fresh, Trace at the W, and Noble Sandwich Co.—will be creating special menu items for the event, with drink stations sponsored by Good Pop and Chameleon Coffee.

Auction items from Greenling, Tecolote Farms, Finn & Porter, Twin Liquors and more!

Buy tickets here or click the logo above.

Proceeds from the event will benefit Meals on Wheels and More, a 501(c)3 nonprofit. Meals on Wheels and More has served the Austin area for 42 years, nourishing and enriching the lives of people in need through meal delivery and other programs that promote independent living.

Event information:

Buy tickets here:

Thursday, June 26 from 6:00 PM to 9:00 PM

Bullock Texas State History Museum

1800 N. Congress Ave. 
Austin, TX 78701


Must be over 21 to attend the event.

Follow along on Twitter and Instagram: #AFBABigChill


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Live Fire 2014

It’s that time of year again! Since the more intimate Austin Wine and Food Fest has gone “Hollywood” or more accurately “New York” the only smaller Austin-centric event is Live Fire. Usually it is held the Thursday before the festival but this year it will be the week before on April 17. So come out to see the city’s best heat things up.


The Carillon



As a food blogger, one of the questions I get asked most often is what is the best restaurant in town? Of course, this is a loaded question highly dependent on what kind of food you like. I appreciate a greasy burger, bowl of queso, or slab of brisket just as much as fine dining. But if you are looking for a dining experience my favorite go-to is The Carillon.

Half the time I tell people about it, they have never heard of it although it has been around for several years. It is located on MLK in the AT&T Executive Center on the U.T. Campus across the street from the Bob Bullock Museum. (Pro-tip- There is a parking garage and the restaurant validates, so parking is not an issue.)

DSCN2026DSCN2034The Executive Chef is Josh Watkins who has been a force in the Austin restaurant scene since his sous days at the Driskill with David Bull. Watkins commitment to farm fresh, ingredient driven food is evident on every plate.

Pastry Chef Plinio Sandalio is one of the best in town. Not only are his desserts works of art, they also play with surprising combinations of sweet and savory that delight the palate. As delicious as the food is, do not make the mistake of skipping dessert. In fact, save room for two if you can.

One of the first indicators of the caliber of a restaurant is the bread service. It is an area that is often farmed out to an outside bakery leaving diners stuck with spongy rolls more appropriate at a grocery store than restaurant. Not at the Carillon. There are always at least 2 varieties of bread. Tonight we had whole wheat and an olive loaf that were both light and flavorful, along with butter sprinkled with black lava sea salt. That kind of attention to the bread is a great indication of flavors to come.

DSCN2060DSCN2044Of course, you can dine ala carte or there is a 6 course tasting option but one of my favorite dining bargains in town is prix fixe menu for $50. You pick any 2 appetizers and 1 entree from the entire menu.

My friend Michelle from Beyond Picket Fences joined me for dinner, not only sharing her food but also helping photograph our lovely meal. I love my blogger friends. Thanks Michelle!

Our first appetizers were the Escolar Crudo with pickled mustard seeds, celery, golden raisins and paprika aioli and the Crab Salad with wontons, champagne aioli and American caviar. Delightful light bites to whet the appetite. The soft, freshly-picked crab with the crunch of the wonton, slightly acidic aioli and pop of the caviar got my taste buds revving.

DSCN2074DSCN2048From the hot section came P.E.I Mussels with Spanish chorizo, saffron, jalapeno, and grilled foccacia. The broth was fragrant with a slight punch from the jalapeno but not so much that it overwhelmed the perfectly cooked mussels. I could swim in a bowl of that.

The scallops came with almond butter, grapefruit and crispy prosciutto. The only odd thing about this dish was the grapefruit. Texas Ruby Reds are delicious when in season and are sweeter than some oranges. I think a  bitter version would have lent the dish the acidity it needed to cut through the richness of the nut butter. Also the scallops were on the small side making it difficult to get a good sear without overcooking. Don’t get me wrong, I practically licked the plate but it was not my favorite dish of the night.



Michelle went for a seafood trifecta with the Miso Marinated Mero with wilted spinach, maitake mushrooms and carrot-apple-ginger reduction. The meaty mero eats like a thick fish steak. This dish was a wonderland of flavor. The slightly sweet reduction was the perfect foil for the umami of fish, mushrooms, and spinach.

My main was the smoked pork chop with cherry polenta, collard greens, turnips and bourbon gastrique. My only complaint with this dish was the turnips, which were in awkwardly large chunks and slightly underdone. I would have preferred a more bite-sized dice that would have been easier to cook correctly. But I have to say, it is hard to see in this lighting but that pork is a perfect rosy pink. It was slightly smoky, tender and juicy. The creamy polenta was accented with pops of sweet cherry and bitter greens, a nice counterpoint to the pork.

DSCN2093DSCN2099DSCN2087Although dinner was delicious and we were more than full, we had to have dessert. Since we could not decide on 2 out of the 5 offerings, we went for 3.

First up was the most unexpected of the three, Plinio’s play on devils on horseback with Bleu des Basques panna cotta, date cake, bourbon toffee, mango pudding and bacon brittle. I have used blue cheese before in a dessert, a poached pear in puff pastry with a frangipane filling and blue cheese mousse, so I was curious to see how this one tasted.

Each of the elements on their own were tasty but as a whole, the blue cheese was a bit overwhelming. Coincidentally, though I had a small bite version of this dish a week later at a special event and instead of the panna cotta, Sandalio used a lighter mousse with just a hint of the blue cheese and I found the second version to be a more well balanced bite. I’m not sure if he adjusted the dish or if we just happened to get an off bit.

Second dessert was the sweet potato creme brulee with aji amarillo custard, basil pudding and annatto ice cream. This was a lovely little bite to tuck into. The creamy sweet potato highlighted with the herb accents is so far from the marshmallow holiday side dish.

The most delightful bite of the evening came with the chocolate and banana terrine. Cashew dacquoise, candied cashews and coconut custard decorate the bittersweet chocolate that holds a surprise center of creamy banana. It made me giggle.

So thank you to the wonderful staff at the Carillon for another incredible meal. I hope you get a chance to try it soon. I bet it will become your favorite too.



Tony’s Jamaican


My favorite place on earth besides Austin is Negril, Jamaica. 7 miles of white sand beach followed by 7 miles of jagged cliffs, the most beautiful sunsets in the world, sounds of reggae and warm sand between your toes. And of course, Jerk Chicken (or pork!) So in between visits to Jamaica, when I am banished to Babylon, I have searched and searched for that spicy jerk. But most American versions are sweet and reek of cinnamon. There is absolutely nothing sweet about jerk. It is spicy, savory and smoky. I had been fooled by other trailers that claimed to have true Jamaican roots but it wasn’t until I met my new friend Tony that my taste buds were finally satisfied.

Turns out Tony was in charge of making the sauce at Da Bus which is one of the most famous spots in Negril for jerk. He has been in Austin for several years now and his friends finally convinced him to open a trailer.

DSCN2008DSCN2009Tony not only makes fantastic jerk, he also does other Jamaican classics like oxtail, curry goat, brown stew chicken which come with sides of rice and peas, fried plantains, or steamed veggies. Want a quick bite? Try a savory meat or veg patty just like the bike man sells on the beach in Negril. Tony even carries island drinks like grapefuity Ting and spicy ginger beer.

Tony is located a few blocks east of Franklins at 1200 E. 11th. His hours are listed from noon to midnight but like most Jamaican businesses those are more of a suggestion than a fact. I usually find him later in the afternoon and he is often open late at night as he draws foot traffic from the bar across the street. You can take your food into the bar or buy drinks in the liquor store next door. If the weather is nice, I recommend hanging out with Tony. He will crank up the reggae and after your third or fourth Guinness and a plate of jerkDSCN2015 you will swear you feel a cool island breeze.


Trader Joe’s

2014-01-14 15.28.13I hate lines. Seems like every time something new opens in Austin, the whole city goes at once. So now like Pavlov’s dogs we believe if it is really cool, we have to stand in line for it. Deep dark secret, I have never stood in the usual 9am line for Franklin’s. The first time I went was before the lines started and I’m probably one of the damn bloggers that talked about it so much you soon had to queue for the ‘cue. I apologize. I’ve had it a dozen times since then but either at a special event where lines are much shorter or one time I sent an intern. He was always sexting with his girlfriend instead of working anyway. Might as well do it while picking me up some meatopia!

2014-01-14 15.30.03Anyway, the lines a month ago were outside the new Trader Joe’s. As the city gets ready to focus its queue-mania on the new Whole Foods opening at the Domain tomorrow, I took it as an opportunity to check out the much-less-busy but still-very-shiny Trader Joe’s. My one visit prior to today was at a location in Chicago. I was already late to a conference but had to stop in to see the fabled store for myself as well as pick up a couple of bottles of the 2 buck chuck when I ran across it on the way to the hotel.

2014-01-14 15.30.21In case you are not familiar with Trader Joe’s, it is a chain of grocery stores that started in the late 60’s in California. They started dressing the employees in Hawaiian shirts and leis when Tiki fever had gripped the nation and it stuck as the Trader Joe laid back style. They are most famous for high quality, organic and fresh, especially with their in-house brand of products. Many of the Trader Joe’s brand are manufactured under super-secret contract in the same factories where the more expensive, well-known brand name goods are made. Many of the creations are their own and they are not the generic crap. The list of the top 25 Trader Joe’s products is a much anticipated list for those looking for the hottest trend to join in or copy. The Triple Ginger Snaps that tops this years list edged out the fabled Speculoos Cookie Butter that has ruled for several years. Other exotic sounding top products include the Cranberry Goat Cheese Log and the Rosemary Marcona Almonds.

2014-01-14 15.40.58Always popular on the list are the Charles Shaw line of wines launched in 2002. Its easy drinking reputation and $2 price tag soon earned it the nickname 2 Buck Chuck. While it is not a wine you will ever see aging in the cellar of your favorite wine snob, for the ridiculously low price, originally $1.99 now $2.99, you get a not-too-terrible table wine in your favorite hue. It is worth having on hand just for the next time friends drop by that might not appreciate that bottle of Northstar you have been saving for a special occasion.

2014-01-14 15.42.17As you can see from my cart, I picked up goods from each of the food groups: Fruit, Wine, Chocolate, Cheese and Butter. That is what I get for going with no list just to look around. I couldn’t help it. Everything in my basket except the bananas was a house brand at shockingly low prices. It is like shopping at Whole Foods with HEB prices. They also carry a large selection of excellent produce, meats and check out the wall of cheeses!

2014-01-14 15.33.10The current Rollingwood location is on the opposite side of Austin from me but fortunately 2 more possibly bigger stores should be opening downtown and in the Arboretum area sometime in 2014. So while I am waiting on stores to open and the lines to die down at the oyster bar at the new Whole Foods, I guess I will try to figure out which wine goes with cookie butter. I’m guessing the answer is any.

Gus’s Fried Chicken

2014-01-07 16.13.12Gus’s World Famous Fried Chicken started out in a tiny shack in a tiny town outside of Memphis more than 60 years ago. Fifth location in the chain just opened in Austin at 2nd and San Jacinto. With only 5 locations, it really is more of a spreading of the word than the opening of a chain. Austin, like many Southern cities has suffered from a lack of non-fast food, bone-in, slap your Grandma, authentic home-style fried chicken. Gus’s is definitely not fast food. Count on at least a 20 minute wait from when you order. That is a good sign of fresh fried, piping hot chicken. The breading is a thin but tasty crisp crust with a spicy kick. The chicken is juicy and moist with flavor to the bone. 2014-01-07 15.49.23

Here is the menu for Gus’s. Meals come with baked beans and slaw with other sides available for a small substitution fee. The baked beans are of the canned variety with another welcome dose of heat. I opted for mac and cheese over slaw which again was more from a box than homemade but they do sprinkle a healthy bit of real cheese over the top. I went on one of our rare cold days, so the barely warm mac failed to melt the added cheese, which probably would have been a nice touch. Instead it was an unpleasant combination of odd textures.

2014-01-07 15.49.36Your meal comes on styrofoam plates with plastic silverware and slice of white bread. Nothing wrong with that, it isn’t supposed to be fancy. It is just the sides might stay as warm as the chicken if they were served on something that could hold the heat.

2014-01-07 16.39.51I confirmed that the pies are made in-house but was disappointed with the sad chess pie that they brought to finish my meal. The crust was obviously pre-made and slightly burned. The filling, although tasty, was weepy from being overcooked. Considering they have been open less than a week, these small failings are easily overlooked and most likely will be improved upon in the weeks to come.

2014-01-07 15.49.53The restaurant has a casual vibe with plenty of neon on the walls and blues in the background. There are several beers available including 4 or 5 locals. I hear that there have been lines at times but when I went around 3pm on a weekday, the only waiting was for the fresh, hot chicken.

2014-01-07 16.12.35I had to try Gus’s after seeing several shout outs from my favorite local high end chef’s in town including one who went here 3 days in a row when they first opened. Despite the few small criticisms, I get it. The chicken is damn delicious and some of the best in town. I still think Lucy’s is the best but Gus’s is a welcome addition. I suggest you check it out before the hipsters standing in line at In-N-Out figure it out. I was sitting next to a pedicab driver who wandered in and said it was as good as he remembered from Bonnaroo, so I think the word may be out soon.


Austin Food and Wine Alliance Grant Recipients

afwalogoI was pleased to attend the AFWA grant awards ceremony at the ATT Executive Conference Center. It is a pleasure to be involved with an organization that raises money through fantastic events like Wine and Swine to invest back into our culinary community. Here are the results from the evening.

Four Local Winners Capture $25,000 in Grants for Culinary Innovation & Community Giveback Projects

Austin Food & Wine Alliance Realizes a Second Year of Success with First-of-its-Kind Grant Program, Celebrated Foodie Events & Unequaled Community Support


AUSTIN, TX (December 11, 2013) – Fueled by $25,000 in grants given today by the Austin Food & Wine Alliance, four Austin-area culinary innovators will receive funding to help realize their dreams and further propel the city’s already skyrocketing culinary scene.

The 2013 Austin Food & Wine Grant Award Winners will be announced at a ceremony tonight at the AT&T Executive Education & Conference Center. The grant winners areConfituras for $10,000; and $5,000 grants each for Salt & Time Butcher Shop & Salumeria, Blacklands Malt, and Skinny Lane Farm

The grants will help fund a unique food preservation project that includes oral histories and the creation of a mobile kitchen and traveling canning museum (Confituras); the first USDA-inspected salumi producer in Texas (Salt & Time Butcher Shop & Salumeria);the first locally grown and malted barley in the state, which will support craft beer production (Blacklands Malt); and an on-the-farm cooking program, the first in the Elgin area (Skinny Lane Farm).

The Alliance’s grant program is the first in the nation to provide funding to support culinary innovation that contributes to the local community and isintended tosupport chefs; farmers; wine, beer and spirit makers; artisan producers; and food-focused nonprofits based on culinary innovation and community giveback. The grants align with the AFWA’smission tofoster education, awareness and innovation in the Central Texas food and wine community.

The nonprofit received 22 grant applications and announced in September that it had reached its fundraising goals to be able to offer $25,000 in grants this year due to strong community partnerships and successful fundraising events. The AFWA annually hosts some of Austin’s most popular and successful charity culinary events including last month’s3rd Annual Wine & Swine Pig Roast and Live Fire!, a beef-centric, chef-driven tasting extravaganza held each spring as a kickoff to the Austin Food & Wine Festival. Both events routinely sell out and win praise by attendees and participating chefs.

Austin Food & Wine Alliance, formed just two years ago, now has awarded $45,000 in grants to the Central Texas culinary community with 2012 winners receiving $20,000 in grants to include funding for the first Texas apple orchard using organic practices (Argus Cidery); a program to humanely raise endangered heritage breed hogs and an initiative to provide local and organically grown CSAs to low income families (Tecolote Farms); and a documentary to teach more than 20,000 high school students about the process of raising beef in Texas from pasture to plate (Connally High School).

“We were delighted and impressed by the number and quality of applicants for the grants, and the committee had a difficult choice in selecting the four grant winners,” said Mariam Parker, the Alliance’s executive director. “We’re so appreciative of the community support we’ve received this year and that has allowed us to exceed our expectations at every turn.”

The grant recipients were chosen by the AFWA 2013 Grant Selection Committee, a private panel composed of prominent culinary and community-minded professionals. In addition to the four grant winners the selection committee specifically called out, three additional innovative projects were named as “honorable mentions” – worthy initiatives deserving recognition.

“The winning grant projects clearly demonstrate innovation and value to the community,” said Paul Barnes, Alliance president. “We are so fortunate to have the ingenuity, talent and commitment of these individuals and organizations focused on the advancement of food, wine and spirits in our community. It’s an extraordinary honor to be able to help these projects come to fruition.”

AFWA 2013 Grant Winners

    •  Confituras (Austin) – Since 2010, Stephanie McClenny’s mission has been to create the most delicious, locally sourced and responsibly produced preserves available. After numerous awards and national recognition, Stephanie will take her mission a step further and use the grant funds for a new focus for her company to incorporate the Preserving Austin Project. Her goal is to change the way Central Texas thinks about preserving; the project will preserve the local history of canning in Central Texas through education and community involvement. This will include company rebranding, oral histories, and creation of a mobile kitchen and traveling canning museum.
  •  Salt & Time Butcher Shop & Salumeria (Austin) – Opening this year in its first brick and mortar location, Salt & Time is Austin’s first whole animal butcher shop. The grant funds will be used towards gaining federal certification for Salt & Time to become the first USDA-inspected salumi producer in Texas. This certification will allow Salt & Time to expand its cured meat operation and provide wholesale, Texas-made salumi to chefs and restaurants. Salt & Time was recognized as an honorable mention for the 2012 AFWA Grant Awards.
  • Blacklands Malt, LLC (Leander) – Founder Brandon Ade is providing the first locally grown and malted barley in Texas to support the meteoric rise in craft beer production. A century ago, every brewery malted its own locally sourced grains. The drive to maximize profits and increase yields has resulted in grain producing conglomerates replacing local production. In September 2013, Blacklands Malt began the initial batch of the first locally malted barley in Texas. They will use grant funds to expand onsite storage capacity, source additional barley and hopefully bring one more regional farmer onboard as a producer. With Blacklands’ efforts, beer will soon be available made from 100% Texas grown malted barley.
  • Skinny Lane Farm (Elgin) – A boutique, family-owned vegetable farm started in Spring 2011 by Bekki Callaway and Michael Moser, Skinny Lane Farm will use grant funds to create an ‘On-the-Farm’ cooking program, the first in the Elgin area. The farm will build a teaching kitchen to prepare just-harvested produce and host educational events that encourage local food production and healthy lifestyles. Skinny Lane Farm was recognized as an honorable mention for the 2012 AFWA Grant Awards.

 AFWA 2013 Honorable Mentions

  • Dewberry Hills Farm (Lexington) – Owners Jane and Terry Levan are widely recognized for providing “really good chicken” at local farmers markets and to chefs and restaurants. Their mission is to provide Central Texas with humanely raised, antibiotic-free, pasture chickens at an affordable price. Committed to good stewardship and environmental responsibility, the Levans hope to gain funding to install a rainwater collection system that will ultimately allow them to reduce stress on their local aquifer and expand their operations while maintaining lower costs for their chickens.
  • Jester King Brewery (Austin) – An authentic farmhouse brewery committed to making artisan ales of great depth and character, Jester King Brewery fully embraces local terroir in brewing to give their beers a true sense of place. The brewery is the first in Texas and among the few on Earth to make spontaneously fermented beer. Founder/Brewer Jeffrey Stuffings hopes to gain funding to grow Jester King’s spontaneous fermentation program, which will be extremely unique and a first for the Texas Hill Country.
  • Fresh Chefs Society (Austin) – An Austin nonprofit just over a year old, Fresh Chefs Society empowers youth transitioning out of foster care to take charge of their eating lifestyles and connecting those who are interested in a career in the culinary field. Through a series of unique “iCook” cooking classes, Fresh Chefs Society provides hands-on cooking experiences and basic knowledge needed to cook independently and healthily. The organization seeks funding to expand and strengthen culinary experiences of foster youth in Texas and better meet the true need of our community.

Grant funding was generated through direct support from the Austin Food & Wine Festival,Whole Foods Market®, Becker Vineyards, FreshPoint, ABC Bank and the CultureMap Tastemaker Awards.

The Alliance is the designated beneficiary of the  Austin FOOD & WINE Festival, a three-day tribute to world-renown chefs and winemakers April 25 – 27, 2014.

For more information about the AFWA, visit, call 512.348.6847 or email Stay up to date with Austin Food & Wine Alliance happenings on Facebook and Twitter

Austin Cookie Takedown 2013

austin-cookie-2013WEBMy buddy Matt Timms is back in town this weekend and bringing us Christmas joy with a cookie takedown! For $15 come sample cookies from some of Austin’s best bakers or if you feel like baking several dozen cookies this weekend, he could probably fit in another contestant or 2. I can tell you from experience that Matt gives out killer prizes.

Here are the deets:

Austin Cookie Takedown! The Power and the Cookies!!!!!

Austin!  The 3rd leg of the Holiday Cookie Takedown tour!!!

Email Matt Timms to compete at !!!

Hey you guys because wow!  CALLING ALL COOKIE COOKS!  Make a big batch of cookies and bring it to Shangri La, December 15 2-4PM, and show Austin about how your cookies are the filthiest example of Holiday Cheer in the whole wide world!!!! Win prizes (seriously the prizes are huge- just look below at prize sponsors) and drink and fun!

EMAIL MATT TIMMS at to sign up!  I’ll send you the detes, which are simple (make a lot of cookies!)

ATTENDEES! TICKETS UP HERE!!!!!! Want to eat a bajillon cookies?  Just $15 to do exactly that and drink the finest holiday cocktailz!!!  (21+)



Cake Boss_Color Logo 

Edible Austin’s Eat Local Week 2013

webbannerMarla Camp, editor of Edible Austin, is one of my favorite foodies in town. In addition to putting out an award winning food publication customized to the Austin scene, she is a fervent promoter of all things local. For the past several years, Edible Austin has hosted a week long celebration of local food artisans and farms with their Eat Local Week. Here is a highlight of the signature events this year.

Edible Austin Presents the 7th Annual Eat Drink Local Week
Benefitting Sustainable Food Center and Urban Roots
AUSTIN, TX – December 2, 2013 – This year Edible Austin’s Eat Drink Local Week will begin on Saturday, December 7 with events all week through Saturday, December 14th. We are challenging the community not only to continue to support locally sourcing restaurants but also to cook meals throughout the week made entirely from local ingredients.

Edible Austin will be at farmers markets across the city throughout the week to encourage home cooking with farm fresh seasonal ingredients. We will also be launching an online mapped guide to locally sourcing restaurants in and around Austin. We hope that introducing this guide to the community as well as to visitors in town will help support these restaurants beyond Eat Drink Local Week.

We will also present three signature events throughout Eat Drink Local Week:
An Evening with Will Allen
Sunday, December 8, 7:30 PM at Stateside at the Paramount
An inspiring talk reinforcing the value of urban farming. Following the talk will be a panel moderated by Texas Tribune’s Evan Smith and a farmers market in the theater lobby. Tickets: $35 admission, $100 VIP including a reception featuring chef-prepared tastings and beverages.
–Presented by the Cynthia and George Mitchell Foundation, the Paramount Theatre and The Texas Tribune.
A Winter Harvest Dinner Party
Tuesday, December 10, 6:30 PM at Palm Door
A family-style dinner with live music to celebrate seasonal ingredients and encourage community gatherings around local food. Tickets: $65 includes entry and 8 course meal. Cash bar.
–Presented by Bread & Circus Supper Club and Pink Avocado.

An Advanced Screening of Farm-City, State
Thursday, December 12, 7 PM at the Blanton Museum of Art Auditorium
A film about how what a city would look like if its entire population could be fed by healthy, organic food from local farmers. Director David Barrow will lead an audience Q&A with a panel of guests after the film. Free w/ RSVP.
–Presented by Wheatsville Co-op and the Blanton Museum of Art

Austin Bakes for Austin

atxbakesforaustinbanner1Are you baking up a storm for Thanksgiving? Looking for a volunteer project to give thanks back? Or maybe want to buy some goodies to feed to family in town for the holiday? I have got good news for you!!  The wonderful folks who have raised well into the six figures for causes like the typhoons in Japan and the recent explosion tragedy in West, Texas are holding another great bake sale in Austin over the Thanksgiving weekend. They are looking for bakers to donate goods, volunteers to man locations, and, of course, eaters to purchase all of the yummy donations. All proceeds go to the families recently hit by the devastating floods in Austin. Below are the details if you would like to participate. Here is the link to the sign up page. And here is the link to the Facebook page.


There will be five bake sales around town on Saturday, November 30th from 10 AM to 2 PM. Please sign up for the bake sale of your choice by clicking your preferred location below:

We aim to have 4-6 volunteers at each bake sale location who will help set up the baked goods, talk with customers, collect money, and clean up once the sale is finished. You don’t need to be available for the whole sale to volunteer; just sign up on the spreadsheet for whenever you’d like to help. If you’re not yet sure what you’re baking, it’s totally fine to put your name and other information in the spreadsheet as a placeholder, and come back later to fill in the baked good information.
What to Bake
  • Savory and sweet baked goods, preserves, and homemade candies are welcome! 
  • In order to comply with Austin health codes, items at the bake sale need to be wrapped or boxed for sale when you drop them off. Individually wrapped treats, packaged dozens and half-dozens, as well as whole cakes/pies/tarts/loaves etc. are welcome. 
  • It may be warm or rainy that day, so please make items that will be safe and appetizing to eat after some time outside. That means no custard, ice cream cakes, whipped cream, cream cheese frosting, whipped egg white frostings or dairy items that spoil quickly. 
  • Please label your treats with the item name. Include your @Twitter handle and blog URL if you’re online. Gluten-free/dairy-free/vegan/nut-free items are welcome and should be clearly labeled as such.
  • Please plan to deliver your goods in containers you will not need returned.
  • We sell everything by donation, so the more delicious/special the items, and the nicer the packaging/presentation, the more money we can get! 
Supplies to Bring. We’re looking for the following supplies at each location. Can you help? Sign up on the spreadsheet, or reply via email to let me know.
  • Several large handmade or printed signs announcing the bake sale (This is a BIG need!)
  • 2-4 rectangular folding tables at all locations except Whole Foods locations
  • 2-4 Red plastic or paper table cloths
  • 2-4 Large, clean coffee cans or pickle jars to hold donations
  • A few folding chairs for volunteers to sit on
  • Pop-up party tents for shade at all locations except Whole Foods Locations
  • Hand sanitizer
  • Tape, scissors, pens, markers, poster boards for signs
  • Dessert displays like cake stands, baskets, tiered dessert displays
If you bring supplies like folding tables, chairs, dessert displays, or other items that you’ll want to take home, please label them with your name and phone number. Those items will be available for pick-up at 2:00 PM. Leftover baked goods from all locations will be packed up and delivered to local fire houses and nonprofit organizations after the sale. We will need volunteers to help with those efforts starting at 2:00 PM.
Tell your friends! We cannot have too many volunteer bakers, and we certainly cannot have too many patrons!!!
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