No. 48 Sept/Oct | Cooks 2016
Cel eb ra ti n g Cen tra l Texa s fo o d cu lt u re, sea so n by sea so n
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CONTENTS COOKS at home 14 Ray Benson 18 Wendy Davis 22 Grae Nonas and Chiai Matsumoto 48 Seela Misra 52 Amy Corbin 56 Carrie Fountain and Kirk Lynn
notable MENTIONS Our Edible Escape winners and more.
66 what we're DRINKING with our cooks at home.
His and his must-have kitchen tools.
cooking BASICS 32 Curry 36 Infusing with Extracts 40 Beans
COVER: Grae Nonas’ “Me on a Plate” Spaghetti alla Chitarra by Melanie Grizzel (page 22).
A&K Woodworking and Design.
COOK IT UP I
know that you’re not supposed to pick favorites among your
PUBLISHER Marla Camp
ASSOCIATE PUBLISHER Jenna Northcutt
offspring. But our “Cooks” issue is secretly my favorite baby.
EDITOR We launched “Cooks” back in 2010 as a special annual addi-
tion to our then-quarterly issues. My original vision for it was to create a hybrid of a foodie-inspired People magazine and a localized Cooks Illustrated. What do notable Austinites cook when they cook at home? What knowledge can some of our favorite professional food makers impart to us regarding cooking
ADVERTISING DIRECTOR Dawn Weston
COPY EDITOR Anne Marie Hampshire
basics for the home cook? Most of all, I wanted to give our readers an entertaining, instructive, backstage glimpse into the rich and delicious rewards of
cooking. A roadmap, if you will, for inspiring and encouraging more cooking adventures
Claire Cella, Dena Garcia, Addie Maher Cari Marshall, Michelle Moore
in our home kitchens. One of the best ways we find inspiration for home cooking is by example: a parent or grandparent teaching a child, a favorite cooking show or blog, friends sharing sour-
EVENTS COORDINATOR Susanna Cassady
dough starter, a trip abroad. And almost counter-intuitively, going out to eat. A telling
instance of how our dining-out experiences can inspire us was brought home to me by a
Christine Andrews, Christy Davidovich, Valerie Kelly
friend, RP Watson, who recently found inspiration at Pieous Pizza to recreate an especially delicious dish he experienced there for his family at home. He explains, “I am no fan of pastrami, though it’s mainly my ignorance due to lack of experience. Always was exposed to the manufactured product. Never thought one might make it at home. But
DISTRIBUTION MANAGER Grayson Oheim
we went to Pieous last week and I happened to notice a plate of pastrami that looked
really good—so we tried it. It was wonderful and obviously made fresh. Now we’re
smitten.” He then proceeded to research how to make it (soaking in brine or applying a dry salt cure) and went with the latter from a recipe he found on seriouseats.com. At the time of this writing, RP is two days in to a four-day process and joyfully anticipating the results. We’ll share those with you online at edibleaustin.com. In this issue of “Cooks” (our seventh) you’ll find out what former state legislator Wendy Davis cooks at home and what musical legend Ray Benson means by making “soup.” Chef Iliana de la Vega tells us how to make the perfect pot of beans. Anthony and Chad of Lick Honest Ice Creams fame share their “must-have” kitchen tools. And, of course, we give you many, many recipes to try at home. When we moved to bimonthly publishing, “Cooks” became part of our regular six-issue lineup. Yet it still retains a unique menu of stories and voice that sets it apart. And readers still collect and keep it on their kitchen bookshelves to use as reference for honing their cooking acumen. Of this I am most proud.
ADVISORY GROUP Terry Thompson-Anderson, Paula Angerstein, Dorsey Barger, Jim Hightower, Toni Tipton-Martin, Mary Sanger, Carol Ann Sayle
CONTACT US Edible Austin 1411A Newning Ave., Austin, TX 78704 512-441-3971 email@example.com edibleaustin.com Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2016. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us.
Take Home a Chef! Aya
Foreign & Domestic
October 6 at The Allan House Buy Your Tickets Now at edibleaustin.com small bites by auction chefs, refreshing beverages, live and silent auction all benefiting Sustainable Food Center and Urban Roots
notable MENTIONS ENJOY GOOD TIMES AT THE BAVARIAN BROTZEIT If you don’t know what brotzeit is, that’s okay. Its literal translation is easy enough to understand and get behind: it’s “bread time.” We also take it to mean a good time full of goodwill, so on Thursday, September 22, from 5 to 8 p.m., Edible Austin will join Champignon Cheese at The ABGB for Bavarian Brotzeit, a happy hour honoring this traditional savory snack of cheese, bread
Elliott Erwitt Elliott Erwitt
Home Around the World
Home Around the World
ON VIEW THROUGH JANUARY 1 21st and Guadalupe Streets FREE ADMISSION www.hrc.utexas.edu 512-471-8944
and condiments. Cathy Strange, the global cheese buyer for Whole Foods Market, will discuss a sampling of new cheeses paired with a perfect selection of ABGB beers. The event is free but proceeds from pairing sales go toward The House That Beer Built—a collaboration among Austin breweries and Austin Habitat for Humanity. Visit Edible Austin’s events at facebook or edibleautin.com for details.
TOASTING 10 YEARS OF TEXAS TASTES Come with glasses held high to help the Texas Reds Steak & Grape Festival toast their 10th annual event in historic downtown Bryan. From September 23–25, over 40 wineries and a multitude of craft beer breweries will come together to help fill your glass. You’ll also enjoy live music, food vendors, a steak cook-off and the ever-popular Kids Zone. Additional features include a dinner on Thursday at Messina Hof Winery and Resort to kick off the weekend and a steak and egg brunch as the festival’s finale. Visit texasredsfestival.com for details.
FOUR DAYS OF FUN IN GRUENE We’re forecasting a lot of fun at the 30th annual Gruene Music & Wine Fest—four days and four distinct events from October 6–9. This year, the tradition continues along the banks of the Guadalupe River in New Braunfels with new wine and beer discoveries, silent auctions, Texas food tastings, a gospel brunch buffet and a steady soundtrack of live music. Visit gruenemusicandwinefest.org for tickets and details.
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A CELEBRATION OF ALL THINGS FERMENTED Save the date (and all your summer bounty!) for the Austin Fermentation Festival on Sunday, October 2 at Barr Mansion. From 10 a.m. to 4 p.m., participants can pick from a schedule of 12 workshops—some hands-on this year— that will teach you how to save your harvest stash and turn it into a delicious
WINE TO DINE Bastrop’s historic downtown is home to unique locally-owned restaurants featuring something for every palate …come be surprised by the tastes of Bastrop!
collection of fermented foods and beverages. The festival will feature a market of fermented products, local chefs preparing dishes filled with fermented ingredients, fizzy drinks and live music. All proceeds benefit the Texas Farmers’ Market Farmer Emergency Fund, which offers financial assistance to Texas Farmers’ Market farmers and ranchers in times of environmental, personal or other crises. Tickets and more information are available online at
GREEN CORN PROJECT CELEBRATES COMMUNITY Come give thanks for another year of building beautiful gardens and producing bountiful crops with the Green Corn Project (GCP) on Sunday, October 30, for the 18th annual Fall Festival. The GCP, a volunteer-run, grassroots organization that helps people in need produce their own garden-grown food, invites you to taste your way Get the App BASTROPTX
around Boggy Creek Farm with treats from Austin’s top restaurants as you listen to live music, enjoy chef demos and bid in a silent auction. Visit greencornproject.org for more information and tickets.
A FREDERICKSBURG FESTIVAL TO FILL YOUR PLATE The Marktplatz of historic downtown Fredericksburg is ready to plate up a full-course celebration of Texas food and wine culture on Saturday, October 22 at the Fredericksburg Food & Wine Fest. This year, the event is back with its sensational servings of Texas food, wine, beer, music, specialty booths and fun. But you can really load up your plate by participating in the full weekend, featuring Thursday’s Go Texan! event at Messina Hof, Friday’s celebration at Wildseed Farms, and Saturday’s Patron Party on Market Square along with four chef demos from Grape Expectation Cooking School. Visit fbgfoodandwinefest.com for tickets and full schedule of events.
WE BRING PEOPLE TOGETHER.
CATERING. EVENT AND TENT RENTALS. FLORALS.
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PHOTOGRAPHS (CLOCKWISE FROM TOP): LOFT PHOTOGRAPHY, TWO PAIR PHOTOGRAPHY, LEANDRA BLEI PHOTOGRAPHY, JERRY HAYES PHOTOGRAPHY
PARTY ON THE PRAIRIE TO PRESERVE HISTORY
GRAPEFRUIT FOR GROWN-UPS
on the Prairie, an evening of fundraising, local fare and festivities to benefit the Mary Christian Burleson Foundation in Elgin. Executive Chef Robert Mayberry is already sourcing and canning local foods for the event. The nonprofit’s mission is to preserve the Burleson homestead as a significant place of education about Elgin, its ecology and sustainable agriculture practices and the strength of Texas women like Burleson. Find more information about the event at marychristianburleson.org
BON VOYAGE, EDIBLE ESCAPE WINNERS! Congratulations to the winners of our 2016 Edible Escape Photo Contest. This year’s theme was “What I Eat and Why” and while we were thrilled with all your submissions, three lucky winners were awarded incredible travel packages from our generous sponsors. Grand Prize Winner Kelly Elena Dugan is all set to embark on her New Mexico Retreat with a two-night escape to New Mexico’s Los Poblanos Historic Inn and Organic Farm in Albuquerque, followed by a night at Ten Thousand Waves Spa in Santa Fe (along with dinner at the extraordinary Izanami restaurant), and then on to explore the wonders of Taos with a two-night stay at the artisan inn, Casa Gallina. The other winners are Julie Rorrer (photo featured on page 5), who will enjoy a two-night stay at the Hotel Saint George in Marfa, dinner at Cochineal and a tour of the Chinati Foundation museum; and Britney Burger, who won the San Antonio Pearl Package, with dinners at Botika and Southerleigh, lunches at Nao Latin Gastro Bar and The Granary, as well as a cooking class for two at CIA and a gift card for shopping in the Pearl District. Stay tuned for more information about the next exciting Edible photo contest at edibleaustin.com.
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COOKS at home
RAY BENSON BY L ES M C G E H E E • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
ay Benson has a great kitchen. It’s not fancy, mind
and the bus,” he says. He moves to his large cutting board
you, yet it’s admirably equipped. He also has nine
covered with fresh veggies. “These are the ingreediments…
Grammys—ranging from best instrumentals to best
agreedreadyments,” he jests. “Check ’em out!” Then he gestures
packaging—a regional Emmy, 20-plus albums as leader of the
to the spread as if to suggest a round of applause is in order,
iconic band Asleep at the Wheel, a guiding hand in about
much like he does when he introduces his fellow players in
two dozen singles on the charts and a big ol’ tour bus sittin’
in the driveway. In addition, his studio—Bismeaux Produc-
When asked what’s one thing that’s kept the Wheel go-
tions—has helped build the careers of popular artists such
ing for so many decades and accomplishing so much, Benson
as Carolyn Wonderland and Dale Watson. Yet, he sure has a
points to perseverance. “I know that sounds cliché,” he says.
great kitchen. “I’ve always liked good cooking stuff,” he says.
“Yet, it’s sure true that life’s too short to let anybody get in
“Since the bus got internet, I buy cooking utensils.” Benson
your way. As a bandleader, I know my job is to give those
uses an impossibly sharp Japanese knife to aerially tick off
people the best setting to show their abilities…where they
items visible out on his porch, “Right there’s my smoker, por-
can become better players.”
table deep fryer, outdoor pizza oven, grill.”
Now Benson’s cooking groove kicks in and the soup’s on.
He effortlessly moves around his kitchen, barefoot, with
Butter and onions go in the pot, then come the chile powder,
a demeanor so warm that his impressive height feels less
cumin and lots of plump sweet corn. “Awww…looka that!”
imposing. And he talks as he cooks—filling the space with
he says. “I use fresh organic corn instead of frozen corn, and
stories and wisdom accumulated from a full life on the road.
I need to remember I don’t need to measure! And here’s a
“I got to play at the White House,” he says. “My picture with
BIG SECRET I never showed another human being.” Benson
Bush is in the laundry room if you want to see it.”
takes the back of his knife and scrapes the corn milk off the
And much of his talk is about recipes—both for food and
naked cobs, then adds the liquid gold to his burgeoning pot.
for experience, and what it’s like when things come together
He stares into the pot like a wide-eyed, hypnotic, pony-tailed
just so. It’s something he calls “soup.” Benson describes the
musical Merlin as a sweet, spicy smell fills the kitchen. Ben-
feeling as knowing when a song, or the band, or dinner, is
son finally reaches for the milk and then the masa harina.
blended just right. “In the studio or the kitchen,” he says, “if
“This masa is one of the things that gives it the right texture
you’ve got a great recipe and great ingredients, then you can
and that kinda tamale hint of flavor.”
tell that it needs a little more salt, a little more pepper, a little more guitar or a little more fiddle.”
Then, with a beaming smile and in a milder version of his showbiz voice, he says, “And here it is…the Vitamix!”
Benson is humorous and is a good storyteller. References
He loads up the blender, punches the button and clasps his
come and go and are sometimes peppered with lyrics from
hands solidly together as it whirrs. He lets the blended soup
songs. “The Anaheim peppers and tomatoes came from my
rest back in the pot as he makes fresh pico de gallo and grates
garden right out there,” he says. Then he quickly launches
cheese. “It’s vegetarian,” he says. “And if you use nut milk
into Guy Clark lyrics: “Only two things money can’t buy…
and skip the cheese, it can be vegan!”
that’s true love and homegrown tomatoes.” Today, he’s fo-
Benson gives it a quick smell then says, “It’s soup! Time to
cused and very calm for a man just hours away from boarding
eat! Bowls are over there. I usually serve it in this,” he says—
his bus to do three dates in Georgia. “This soup is a favorite of
pointing to a beautiful porcelain terrine he found while on
ours that I’ve made many times for Christmas, family dinner
the road. “Yet, it’s nice straight outta this pot.”
Savory Sweet Crepes
3103 S. Lamar Blvd crepecrazy.com
RAY BENSON’S “IT IS NOW SOUP” CORN SOUP Adapted from “Creative Mexican Cooking—Recipes from Great Texas Chefs” by Anne Lindsay Greer; corn soup recipe from Cafe Cancun Serves 4–6 2 T. cornstarch 6–8 c. whole milk, divided 1½ sticks unsalted butter (do not use margarine) 1 medium-size onion, peeled, chopped 1 garlic clove, minced 2 t. New Mexican chile powder 2 t. ground cumin 1 t. garlic powder ½ t. black pepper 1–1½ t. salt, or to taste 4 c. fresh organic corn kernels (approximately 6–8 cobs) ½ c. masa harina 3–4 chopped green chilies (mild or hot) Fresh cilantro leaves, for garnish Grated cheddar cheese, for serving Hot sauce and/or pico de gallo, for serving Tortilla chips, for serving
Raven’s Regale custom savories & sweets elegant • vegan • organic events • holidays
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Dissolve the cornstarch in 1 cup of the milk and set aside. Heat the butter in a large saucepan or soup pot and sauté the onion and garlic until soft and translucent—about 8 to 10 minutes. Add the spices and stir to blend. Cut the corn off the cobs, then run the back of a knife down the cobs to extract the milk. Add the corn and corn milk to the pot to warm, then carefully transfer the mix to a blender or food processor. While the machine is running, add the reserved cup of dissolved cornstarch and milk. Return the mixture to the pot over medium heat and add the masa harina and remaining milk—stirring occasionally. Once the soup is heated through, add the green chilies and continue to cook for 10 to 15 minutes. Adjust the salt, if necessary. To serve, pour the hot soup into ovenproof serving bowls. Top with grated cheese and heat in the oven just long enough to melt the cheese—do not brown. Top with hot sauce and/or pico de gallo, if desired, and serve with tortilla chips.
No matter how you mix it, my handmade vodka beats those giant “imports” every day.
WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS
TEXAS SHE ET CAKE
Featuring BLACKBIRD BAKERY’S CAKE & MUFFIN BLEND This cake is so delicious, you would never guess in a million years that it was gluten-free. But don’t take our word for it... just ask the legion of Blackbird Bakery customers who buy out the bakery before closing time every day! The cocoa powder and vanilla add to a sweet, chocolatel-y, carmel-y start, while the cayenne finishes each bite off with a little fiery kick. But, it’s the Tito’s Handmade Vodka that keeps this classic Texas favorite so mysteriously moist and tender. This recipe is perfect for large parties. For this recipe and more, visit titosvodka.com/blog. Photo ©2016, Josie Fox, Tito’s Handmade Vodka
COOKS at home
WENDY DAVIS BY K A R I A N N E ROY • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
alking into former Texas State Senator Wendy Davis’
dear friend Patti back when they were law students together.
kitchen is like walking into light—wide windows,
“Patti had an apartment when the rest of us were in dorms,”
her breathtakingly brilliant smile…it’s a moment
she explains. Patti loved to cook and would make her famous
to savor. And watching her carefully mince garlic, it’s clear
pasta for friends—teaching them secrets of the kitchen. “She
that savoring is something in which she rejoices. Today,
taught me how to feel comfortable in the kitchen. She helped
she’s making what she calls “Patti Pasta,” a beloved version
me learn to love cooking.”
of penne with vodka cream sauce. It’s accompanied by bruschetta and, lucky for me, effortless, engaging conversation. Davis’ ease in the kitchen—her quiet chuckles, her soft
moment. “I would love for ‘Patti Pasta’ to come full circle
graceful moves—imparts a modest air that belies the pur-
one day,” she says with a laugh. “Someone will serve it to
poseful, crackling current that carries us through the after-
[Patti], call it ‘Patti Pasta’ and say, ‘I don’t know where the
noon. From food prep to storytelling, cooking to cleaning up,
name comes from, but it sure is good!’” As Davis bemoans
she isn’t just immersed in any given moment; she comes at it
her stubborn electric stove, she still manages to sauté the
honed and focused from every angle possible—a quality that’s
garlic just right. “I like to cook for people,” she says. “To me,
reminiscent of her 2013 marathon 11-hour filibuster to protect
that’s what it’s all about.”
women’s reproductive rights that made her a household name
Davis drifts to childhood memories of her maternal grand-
in Texas and briefly put neon running shoes, a back brace and
mother, and it’s easy to see that the celebration of food and good
a catheter into the political discourse. “The most important
company was something she learned at an early age. “When my
part of the filibuster was the fact that I didn’t conduct it alone,”
parents got divorced,” she says, “I was around ten years old. I
she says. “Thousands of people decided that women’s repro-
would spend most of the summer with my grandmother, and
ductive freedoms were important enough to make a pilgrim-
just watching her and her comfort and ease in the kitchen was
age to the Texas Capitol and be a part of ‘pushing back’ against
really fun. Most of the things she cooked were classic southern
the intrusions of that bill. And it was their voices, of course,
dishes…the best fried chicken you ever tasted! She had fourteen
that successfully pushed that bill past the midnight deadline.
children, and she and my grandfather were tenant farmers most
And I hope that our success in overturning that law restores
of their lives. She was one of those people who could whip up a
our belief in the power of standing up and fighting, even in the
meal for a crowd in forty-five minutes.” Making the effort to preserve this feeling of connectivity
face of long odds.”
After admitting she’s altered the recipe just a little bit (“I add extra garlic”), Davis smiles, lost in memory for just a
Davis’ love of, and commitment to, public service is obvi-
around meals was important to Davis as her daughters were
ous and palpable, and as she readies the pasta for the boiling
growing up. There was no TV at the table then or now. “These
water, politics continues to pepper a conversation already
moments of being together are rare in the life of a busy fami-
lively with college days and motherhood, cooking tactics and
ly,” she says. “You have to protect them when you can. I don’t
favorite restaurants. “John Lewis is the greatest human being
like having the television on in the background…I’m probably
alive. Don’t you think?” she says with a large grin—referring
rare as far as politicians go. I don’t want to keep the news
to the recent Democratic sit-in in the U.S. House of Repre-
channels on all the time.” A quick glance around the open
sentatives to address gun control.
room—kitchen, dining, living room all in one space—shows
And now the pasta has dropped and Davis turns her atten-
that there’s a noticeable absence of electronic media of any
tion to the food she’s preparing. “Patti Pasta” is a recipe that’s
kind. The only screens in this room are on the windows over-
been in her culinary repertoire since her pre-public-service
looking majestic Lady Bird Lake.
days in law school. “I make it all the time,” she says. “My
Davis pops thick pieces of bread under the broiler for
daughters make it, too.” It’s a recipe Davis learned from her
a quick toast and then rubs garlic on the bread—another
trick learned from Patti. The vodka is added to the sauce at the
shop in Boston,” she says. And while she firmly cradles each bowl
last minute, the pasta is drained and sauced and the meal is
and begins to serve, one can’t help but see a parallel. Bright and
complete. Beautiful, multicolored bowls from Deruta, Italy, are
cheery, complex and substantive, the bowls are a bit like Davis
brought out. These bowls hold special meaning because they,
herself—encapsulating the perfect way to best hold and savor this
too, have a link to Patti. “These bowls are from Patti’s pottery
exact moment, right now. EDIBLEAUSTIN.COM
WENDY DAVIS’ “PATTI PASTA” Serves 4 1–2 T. olive oil 4 garlic cloves, peeled, chopped 2 28-oz. cans whole, peeled San Marzano tomatoes 2 t. red pepper flakes
1 lb. penne rigate /³ c. heavy cream 2 T. vodka Salt, to taste Flat-leaf parsley Shredded Parmigiano-Reggiano
Sauté the garlic in the olive oil over medium heat until it releases its aroma. Add the tomatoes, a small amount of their juice and the red pepper flakes to the garlic and simmer over low heat for 20 to 30 minutes (break apart the tomatoes with a wooden spoon as they soften and break down). Meanwhile, when the sauce is close to finishing, boil the pasta in well-salted water according to package directions to just barely al dente. Drain the pasta and add to the sauce mixture. Cook for 1 minute, then add the heavy cream. Cook for another minute, then add the vodka. Cook for 30 seconds more, then serve in pasta bowls and top with parsley and shredded Parmigiano-Reggiano. Serve with tomato-basil brushetta (recipe below).
6 or More 750ml Bottles of
FRENCH WINE Mix & Match
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TWINLIQUORS.COM *Wine sale runs 10/1/16 – 10/31/16. Discount is off regular retail price. No further discount on Twin Deals, Bargain Barrels, Ends in “2” pricing and sale items. Please drink responsibly. Must be 21+ to participate.”
Serves 4 4–6 Roma tomatoes 2 garlic cloves, minced Large handful fresh basil leaves, torn 3 T. olive oil
Salt and pepper, to taste 1 whole garlic clove, cut in half lengthwise 4 large slices crusty French bread 4 T. grated Parmigiano-Reggiano
Core and chop the tomatoes and place in a bowl. Add the minced garlic, basil, olive oil and salt and pepper to the bowl, mix well and set aside. Meanwhile, toast the bread under the broiler until lightly browned on both sides, then rub both sides of each slice with the garlic halves. Top each piece of bread with a healthy mound of the tomato mixture, sprinkle each with Parmigiano-Reggiano and serve warm.
“You want something in your family that shows your kids who their parents are and what hard work means.”
COOKS at home
GRAE NONAS AND CHIAI MATSUMOTO BY ST EV E W I LSO N • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
eyond what he would find knocking around in a box
tween these formative memories lies a move to New Hamp-
of take-out chicken, Grae Nonas hadn’t tasted an
shire while still a youngster, a bunch of jobs in restaurant
honest-to-goodness Southern biscuit until his early
kitchens starting at the illegal age of 12, a band that nearly
days at the restaurant Olamaie. Yet, as the former co-execu-
took off after high school, a short-lived attempt at higher ed-
tive chef for the eatery, Nonas helped create one so tasty that
ucation in New Jersey (“I flunked out of community college…
Olamaie still doesn’t list it on the menu for fear of running
which I didn’t know you could do”) and an unauthorized ex-
out. “I didn’t grow up eating Southern food,” says the Yankee.
ternship at Osteria di Passignano in Tuscany. “It wasn’t on
“To create something you don’t know anything about…is hard
[The Culinary Institute’s] list of restaurants, but I went any-
to do.” Given what Nonas accomplished with practically no
way,” he says.
prior knowledge of making biscuits or any other Southern
After various restaurant gigs in New York, Nonas moved to
cuisine, chances are good that his newest restaurant project,
Los Angeles and got in with Jon Shook and Vinny Dotolo soon
Aya—one that feels familiar to his hand and heart—will be
after they hit it big with Animal. Six months later, they tapped
worth the wait.
Nonas for their spin-off, Son of a Gun, where he and co-work-
Nonas plans to open Aya late next year, but on this par-
er Michael Fojtasek bonded over old Southern cookbooks.
ticular hot Sunday he’s puttering around the kitchen of his
That led to their Austin relocation in 2014 to launch Olamaie,
North Austin home with the Talking Heads playing from his
where local fans quickly fell in love with that aforementioned
laptop and his 1-year-old daughter dangling from his arm.
biscuit and the mix of tradition and modernity. Nonlocals no-
Not by coincidence, her name is Aya, too. “We want her to
ticed, too; Food & Wine Magazine named Nonas and Fojtasek
be part of this,” he says. “You want something in your family
among the Best New Chefs of 2015, while the James Beard
that shows your kids who their parents are and what hard
Foundation recognized Nonas as a “Rising Star Chef ” semifi-
work means.” Nonas and his wife/business partner, Chiai
nalist in 2015 and as a finalist in 2016. In the midst of the chaos
Matsumoto, envision Aya (the restaurant) as a lively, fish-fo-
of work and recognition, Nonas met Matsumoto at a shoot for
cused eatery with a choose-your-own-adventure vibe to ac-
Vice’s Munchies website while she was doing marketing for
commodate hardcore foodies as easily as folks just there for
Ramen Tatsu-ya. They’ve been together ever since.
the tiki drinks. It will eschew the usual nautical nonsense
Despite the long résumé and accolades, 28-year-old Nonas
and Cape Cod pretension of so many seafood joints, though.
says the new restaurant will, in a way, mark the true start of
Instead of pirate kitsch on the walls, “it’ll be the kind of
his career. Using a lid to burst tomatoes sizzling in a pan, he
place where pirates would actually hang out,” says Nonas,
reaches for a way to explain what he means, until Matsumoto
as he hands Aya (the girl) to Matsumoto so that he can coax
jumps in. “It’s your chance to express yourself,” says Aya’s
some flattened rye dough into noodles through the strings
future marketing director. “You should just talk to her,” says
of an old wooden Italian pasta cutter known as a chitarra.
Nonas with a smile. “She’s the one with the words.”
The new restaurant’s menu will feature simple but nu-
Nonas throws together the other ingredients and slips
anced meals like the one he’s making now: spaghetti alla
baby Aya a cooked noodle that she eats with relish. Soon
chitarra with gulf prawns, Sun Gold tomatoes, grilled scal-
after, she passes out on Matsumoto’s shoulder, which
lions and rye crumbs. The dish reminds Nonas of the Ital-
prompts Nonas to get philosophical about the other Aya
ian restaurants his grandfather took him to as a young kid
in their lives. “Until now, everything’s been under a guide-
in Manhattan. It also calls to mind one of his mentors, Andy
line,” he says. “This is first time I can be exactly who I am
Nusser, for whom Nonas worked at New York’s Tarry Lodge
on a plate. I love Olamaie, but I want to be able to play my
soon after attending the Culinary Institute of America. In be-
music really loud.” EDIBLEAUSTIN.COM
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GRAE NONAS’ “ME ON A PLATE” SPAGHETTI ALLA CHITARRA Serves 4 For the pasta dough: 17 oz. all-purpose flour 2½ oz. rye flour, plus more for sprinkling ½ oz. semolina, plus more for sprinkling 2 whole eggs 13 egg yolks 1 T. water Combine the dry ingredients together and mix. Add the wet ingredients to the dry ingredients, incorporate and knead for about 8 minutes. When the dough is bound together, cover with plastic wrap and let rest for about a half hour. Afterward, flatten the dough (preferably with a machine, but a rolling pin will work) until you can just see your hand through the dough. Sprinkle the dough with additional rye flour and semolina, then cut the noodles with a chitarra, pasta cutter or knife and set aside. For the Sun Gold tomato and prawn sauce: Handful whole scallions 5 T. extra-virgin olive oil, divided 1 pt. Sun Gold tomatoes 4 garlic cloves, sliced thin ¼ c. fine-cut fresh scallions 1 t. chili flakes ¼ c. white wine ½ lb. gulf prawns, shelled, deveined and cut in half 2 oz. butter 2 slices toasted rye bread, crumbed Dress the whole scallions with a bit of the olive oil, grill until just cooked but not wilted and set aside. Fill a large pot with water, season with salt until it tastes like the sea and bring to a boil. Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of the olive oil and the tomatoes and cook until the tomatoes start to burst. Lower the heat and add the garlic, fresh scallions and chili flakes. Cook for a few minutes, then deglaze the pan with the wine. Add about ¼ cup of the boiling salted water to the pan and adjust the salt, if necessary. Meanwhile, toast the rye bread slices and set aside. Drop the pasta into the boiling water and cook for about 2½ minutes. While the pasta cooks, add the prawns, butter and grilled scallions to the pan. When the prawns are almost cooked through (about 5 to 7 minutes), add the pasta to the pan and finish with the remaining olive oil. Divide the pasta into 4 bowls or plates and top each with toasted rye crumbs.
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HIS AND HIS MUST-HAVE KITCHEN TOOLS BY A N T H O N Y SO B OT I K A N D C H A D PA L M AT I E R , O F L I C K H O N EST I C E C R E A M S
am definitely the one who does the vast majority of the cooking and all the baking in our household—and that’s just fine by me, as I’ve always enjoyed my time in the kitchen. When Chad does cook, it’s usually when we prepare brunch together on Saturday mornings. Brunch is, hands down, our favorite meal, and it’s the one meal we compose together almost every weekend. I typically do most of the heavy lifting while Chad makes coffee and
prepares beverages. There is one exception to that general rule: Chad makes excellent scrambled eggs and has recently become quite the expert egg poacher. I’m not complaining one bit! He uses his grandmother’s decades-old egg poacher and the results are perfect every time. So, although our hearts are in the crafting of artisan ice creams, we decided it’d be appropriate for us to share our list of go-to tools for brunch. —Anthony Sobotik
WAGNER’S 1891 ORIGINAL CAST IRON SKILLET.
This is one of my absolute favorite items to work with in the kitchen. You just can’t beat biscuits and pancakes baked in a cast-iron skillet. The simple act of browning butter to add to recipes such as baked pancakes can’t be replicated in any other skillet. I have two of these vintage skillets, both given to me by my mother many years ago.
OXO PASTRY BLENDER. It’s hard to imagine our weekends without freshly baked biscuits, and that’s primarily what I use my pastry blender for when preparing brunch. I look forward all week to not only the sweet reward of eating the biscuits, but the equally satisfying process of preparing them. Each and every time I make them, I think of my Granny Hazel, who used to make them by the dozens for my cousins and me.
KUHN RIKON 12-INCH BALLOON WIRE WHISK.
This tool brings so much to the brunch table. Just think about it—scrambled eggs, whipped cream, griddle cakes and pancakes all benefit from this simple contraption. What would brunch be without this useful tool? I shudder to imagine such a world. It’s a great go-to whisk that does a nice job for various purposes.
LARGE STAINLESS-STEEL BOWL. This might
seem like an obvious item for any kitchen, but you’d be surprised by how many people don’t have a large stainless-steel bowl in their kitchen arsenal. This piece makes the preparation of biscuits, pancakes, whipped cream, quiche and frittatas a breeze. Having a large enough bowl also makes cleanup much easier because there’s less spillage. You can find these bowls at almost every big-box store, but I recommend checking out your local restaurant supply store for the best selection.
DEMEYERE STAINLESS-STEEL EGG-POACHING PAN.
As Anthony already mentioned, I’ve discovered I possess the skill of poaching eggs. I inherited my grandma’s egg poacher when she passed away almost 12 years ago. It sat in storage for years until Anthony discovered it this past spring and brought it home. The poaching pan by Demeyere is very similar to Grandma’s pan and it makes perfectly poached eggs every time.
ZYLISS ALL CHEESE GRATER. Cheese-grating is another task I’m regularly assigned when I help in the kitchen. With brunch, there are plenty of dishes that benefit from freshly grated cheese. For example, I always grate fresh Parmesan into my scrambled eggs. Anthony swears he’d never experienced scrambled eggs like this before he met me—but now he insists on making them my way.
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WILLIAMS-SONOMA OPEN KITCHEN COCKTAIL SPOON. I love a good bloody mary for brunch, much more than Anthony, actually—he’s more of a screwdriver guy. While Anthony prepares the bulk of the meal, I’m mixing up the libations. One of my favorite tools for making my bloody mary, as well as other cocktails, is a cocktail spoon. It might seem like an unnecessary utensil, but it’s far superior to using a regular spoon. The slenderness and length of a cocktail spoon allow you to fully incorporate all the components in your glass. Also, you don’t run the risk of getting your fingers in your drink!
OXO GOOD GRIPS SILICONE FLEXIBLE TURNER. Anthony might prepare all of the batters, but
find it at
I sometimes get to do the flipping. This tool is perfect for that, and it comes in handy when I make scrambled eggs. Although not a spatula, the width of the turner does a nice job pulling the egg from the pan, and the flexible silicone helps remove the egg from the sides.
CHAD PALMATIER’S “NO FINGERS IN YOUR DRINK!” BLOODY MARY Adapted from Tipsy Texan Makes 1 1 fresh chile pequin pepper ½ t. prepared horseradish 4 oz. tomato juice 2 oz. vodka ½ oz. freshly squeezed lemon juice ¼ oz. Worcestershire sauce Dash Tabasco sauce
1 oz. beef consommé ¼ t. Sriracha Sea salt and freshly ground black pepper, to taste Pinch celery salt Lemon wedge, for garnish Celery stick (with leaves), for garnish
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In the bottom of a mixing glass, muddle the chile pequin pepper with the horseradish. Add all the remaining ingredients except the lemon wedge and celery stick, and stir together with a cocktail spoon. Fill another glass with ice and pour the mixture over the ice. Garnish with the lemon wedge and celery stick.
GRANNY HAZEL’S UNBEATABLE BISCUITS Makes 4 large biscuits
Photography by Annie Ray
1 c. flour 2 t. baking powder ¼ t. salt
6 T. cold unsalted butter, divided /³ c. half and half
Heat the oven to 430°. Mix together the flour, baking powder and salt in a large stainless-steel bowl. Cut 4 tablespoons of the butter into pats and incorporate into the flour mixture with a pastry blender until the mixture has a crumb-like consistency. Make a well in the mixture and add the half and half. Mix all the ingredients together until fully incorporated and the dough sticks to a spoon. Prepare a floured surface and place the dough on it. Sprinkle a bit of flour on the top of the dough and fold the dough over itself 3 to 4 times. Form a ball and flatten it with your hands to a ½-inch thickness. Place the remaining 2 tablespoons of butter in a castiron skillet and melt it over low heat for about 2 minutes. Remove from the heat. Use a large biscuit cutter to cut out the biscuits. Dab each biscuit in the melted butter, then turn over so the buttered side is up. Place the biscuits about ¼-inch apart in the skillet and bake for 20 minutes.
15 Years and going strong!
Anthony (left) and Chad with their dog Tanner. EDIBLEAUSTIN.COM
CURRY BY A N I TA JA I S I N G H A N I
any don’t realize that curry is neither a specific spice
an unfamiliar Indian approach to food, but also an actual dish.
blend nor a dish in its own right. In the 17th centu-
So when the British were leaving India after the colonization,
ry, when the British occupied India, they fell in love
imaginative Indian spice merchants created a blend of four or
with the local food. In an attempt to navigate the complexi-
five basic but well-used spices—such as turmeric, coriander,
ties of regional Indian preparations, they anglicized the South
cumin and chili—and sold it to the Brits as they left. Thus was
Indian Tamil word “kari” into “curry.” Kari (or curry) simply
born the now-ubiquitous curry powder found on store shelves.
means sauce with spices in it. The term was then used to de-
But the British weren’t complaining! They happily lapped it
scribe any and all of the myriad broths, soups or preparations
up, and Indian food continues to be wildly popular in England.
Indians made with butter, nuts, vegetables and a multitude of
In the broad sense, all of the dishes I am about to describe
spices. To the British, curry was not only a term that described
could be considered curries; however, they are all completely
different in appearance, color, consistency, texture and taste. Depending on the region and its language, there are specific names for broths, braises and stews. Also, depending on the spices and other ingredients used, the color could be white, red, brown or yellow. In Gujarat, the mostly vegetarian state where I grew up, kadhi (pronounced “kadhee”) is a mild, fragrant yogurt broth with notes of ginger and cloves and slightly sweetened with jaggery, an unrefined and non-distilled sugar made from dates, cane juice or palm sap. In Punjab, that same kadhi, with the addition of turmeric, is a vibrant yellow, includes onions and chickpea fritters called pakoras and is topped off with hot chili oil. In Sindh, sayel refers to a cardamom-scented rustic preparation of meat or vegetables cooked with chopped onions, tomatoes and ginger. In Goa, vindaloo is a very dark, almost chocolate-colored, hot and spicy stew redolent of clove, cumin and cardamom. In northern India, a korma is a fragrant, creamy, nut-based preparation of meats or vegetables with notes of cinnamon and cloves. In southern India, a saucy preparation of vegetables is called a kolambu; varatha is a dry sauté; sambhar and rasam are light tomato, lentil and kari leaf-scented soups; and kootu is a
LAMB KEEMA Serves 3–4 4 T. ghee, divided ¼ c. sliced onions 2 T. minced garlic 1 lb. ground lamb 1 t. chili powder 1 t. turmeric 1 t. ground cumin 1 t. coriander 1½ t. salt 2 T. grated fresh ginger ½ c. whole-milk yogurt ¼ c. tomato puree 1 T. dried fenugreek leaves, dried 1 t. garam masala Chopped mint, for garnish Toasted almonds, for garnish
lentil and vegetable stew. Macher jhol is a soupy, pungent Bengali fish from Eastern India with mustard, black cumin and ginger. And dal—essentially a lentil broth or stew—has hundreds of iterations based on region, family preferences and seasonality. Every state in India has their own staple dal and every family makes their own rendition of those staples. Given that there are about 40-plus lentils used throughout India, dal combinations are simply endless! When we Indians travel, we take our food culture with us. During the 16th and 17th centuries, when Indian spice merchants traveled to Malaysia, spices combined well with the local flavorings of lemongrass and coconut milk. In Indonesia, stews were made with kaffir leaves and galangal. Migrating Indian laborers have also spread Indian food around the globe very effectively. Curries are the norm
Heat 1 tablespoon of the ghee in a small pan. Add the onions and cook over medium heat until browned and caramelized. Set aside. In a heavy-bottomed stockpot, heat the rest of the ghee over high heat until hot but not smoking. Add the minced garlic and cook for a few seconds. Add the ground lamb and fry over high heat for 3 to 4 minutes—stirring frequently until almost all of the pink of the meat is gone. Add the chili powder, turmeric, cumin, coriander and salt. Cook over high heat, stirring frequently, for about 2 to 3 minutes. Lower the heat if the spices appear to burn. Add the caramelized onions, ginger, yogurt and tomato puree. Cover the keema and reduce the heat to maintain a simmer for 15 to 20 minutes. The mixture should have a fairly thick, slightly saucy consistency. Add the fenugreek and the garam masala. Remove from the heat and allow to rest for 10 to 15 minutes before garnishing and serving.
in Fiji, Guyana, Trinidad and other Pacific islands. Even in South Africa, roti wraps and bread bowls filled with chicken and tomatoes spiked with cumin are sold at street corners. Surprisingly, one country where curry may occupy a position of national importance almost equal to the place of Indian food in Britain is Japan, which has no colonial connection with India. The Japanese love their curry— many train stations and malls in Japan have stalls selling curried rice, noodles and bread. Unrecognizable in India, Japanese curry is made with pre-prepared brown blocks of curry roux (flour and fat tinged with spices), and has been adopted as a warm, sustaining comfort food untouched by ceremony. As an Indian who was born and raised in India, I can safely say that we almost never use the word “curry,” nor do we use prepared curry powder in our homes. I confess that in an attempt to bridge the gap, I have used, and continue to use, the word on my restaurant menus. Yet, this broad categorization misses the subtle variations and nuances of each preparation, and the strong sense among us Indians about local and almost minute differences in food. We may use 10 to 12 spices in one dish, but they are all added individually and at different times in the preparation. They may be used whole or ground, toasted and crushed, or just popped in oil to release flavor. It’s the magic of these spices and the unique combinations that give so-called “curry” the tremendous appeal it has in today’s food culture.
SINDHI DAL Serves 3–4 1 c. moong dal (mung beans) 3 c. water 1 t. turmeric 2 T. grated fresh ginger 1 t. salt Cumin powder, cracked coriander, black pepper and amchur (dried green mango powder), for serving 2 T. melted ghee, for serving Rinse the mung beans in several changes of warm water. Soak them in warm water for 1 to 2 hours. Drain and set aside. In a deep stockpot, bring the beans, water, turmeric, ginger and salt to a boil. Turn the heat to low, cover and simmer for 45 minutes to an hour or until the beans are tender. Turn the heat off until ready to serve. Just before serving, generously sprinkle the cumin, coriander, black pepper and amchur evenly on top of the dal. Pour the ghee over the spices and serve immediately. Variations: • Add grated carrots or squash to the dal before cooking. •Add chopped fresh spinach to the dal just before the end of cooking. • Add chili powder to the sprinkling masalas to kick it up a notch. EDIBLEAUSTIN.COM
SAYEL CHICKEN Serves 3–4 1 3–3 ½ lb. whole chicken, cut into pieces 1 t. turmeric 1 T. grated fresh ginger 4 c. finely chopped onion 4 T. ghee 2 t. minced garlic 2 t. salt 1 t. chili powder 2 c. chopped fresh tomatoes 1 t. garam masala ½ bunch cilantro, chopped Remove the skin and excess fat from the chicken and cut into 3- to 4-inch pieces (you could use boneless chicken for ease of preparation, but use dark meat only if using boneless). Wash the chicken pieces in warm water and pat dry. In a wide, heavy-bottomed pot, combine the chicken, turmeric, ginger, onions, ghee and garlic. Cook over high heat for 5 minutes or until the onions begin to sweat. Turn down the heat to medium, put the lid on the chicken and continue to cook for another 10 to 15 minutes— stirring every 5 minutes. Take the lid off, turn the heat back to high and continue cooking the chicken until the liquid is almost gone. Add the salt, chili powder, chopped tomatoes, garam masala and cilantro and turn off the heat. Let the chicken rest, covered, for 10 minutes before serving.
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KERALA GREEN BEANS I love South Indian food, and I particularly love the way the flavors of coconut, mustard and kari leaves mesh. I am also a fanatic about color and texture, so it’s important that the green beans remain crisp and bright green. (If the beans do wilt, they’ll still taste good.) This recipe can be prepared using Chinese long beans, haricots verts or standard green beans. Serves 3–4
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1½ lb. green beans 3 T. coconut oil 1 t. black mustard seeds Kari leaves chopped from 2–4 stalks (can substitute 2 lemongrass stalks) 1 t. minced garlic 1 serrano pepper, chopped fine 1 t. black pepper 1 t. salt 1 /³ c. packed grated fresh coconut (can substitute frozen coconut) 1 lemon 1 T. toasted sesame seeds Without trimming the ends of the beans, slice each bean diagonally into two. Heat the coconut oil in a large sauté pan over high heat. Add the mustard seeds and kari leaves (if using lemongrass, remove the tough outer stalk, bruise the tender inside stalk and chop small) and cook until the seeds pop. Add the garlic and cook for a few seconds until it is opaque. Reduce the heat to medium-high and add the green beans, serrano, black pepper and salt. Reduce the heat to low, cover and cook for 3 to 5 minutes or until the beans are tender but still bright green. Remove from the heat and stir in the grated coconut. Just before serving, squeeze the juice of the lemon over the beans and sprinkle on the sesame seeds.
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INFUSING WITH EXTRACTS BY K A R E N L E E
y garden is producing the most abundant aromas with basil, oregano and mint taking over whole rows. I live alone and don’t cook as often as I’d like,
but these restorative beauties can’t just go to the compost! What to do? The ways to preserve plant flavors are as varied as traditions in cuisine. Alcohol, vinegar and oil are the time-honored vehicles for preserving foods, because they are all inhospitable to the growth of bacteria—as long as cleanliness and temperature are kept in mind (and thus the reason that simple
When my oregano begged for attention, I packed a jar full
refrigeration or freezing is usually the first option for preser-
of crushed, fresh oregano leaves, filled in the spaces with Tito’s
vation). The right choice to get the most from your abundance
Vodka, shook it several times every day for a week then re-
depends on what you plan to do with the preserved flavors and
moved the leaves. The resulting extract smelled heavenly,
aromas. If you’re planning to make pesto all year, for example,
so I made a tomato-oregano sorbet. This alcohol extraction
you’ll probably want to freeze fresh basil in an oil suspension.
method is good for any fresh herb, fruit or spice, from mint
And if you’re going to make mojitos, then perhaps you want to
to vanilla beans.
try an alcohol extraction for the lime.
arsenal. A week after I made the oregano-infused oil, I had
ized categories of perception: saltiness, acidity, sweetness,
more oregano, more mint and more basil to use. I removed
bitterness and umami, as well as two enhancer-type recep-
the leaves from the stems, blanched the leaves in separate
tors for MSG and fats. To preserve a flavor, think about the
batches (though I used the same boiling water) for 30 sec-
delivery mechanism and where the flavor will register. If you
onds each, removed the now-vivid greens to a strainer in an
can multiply the channels of distribution, the overall effect
ice bath to stop the cooking process then pureed the indi-
will be increased. For example, I make an orange-infused ol-
vidual leaf batches with some great Texas olive oil in a small
ive oil by extracting the oil of the orange rind and infusing
food processor. I put the different mashes into the compart-
it into olive oil. I also make a white balsamic vinegar infused
ments of an ice-cube tray and threw it in the freezer to use
with orange. Either component, oil or balsamic vinegar, de-
for future recipes. When I was finished, I had an incredibly
livers a delicious orange aroma and flavor, but when they are
aromatic pot of herb-infused water, which I couldn’t let go to
combined—as in a dressing for salad, for example—many
waste! I made a pot of farro using the herbed water instead
more taste buds get involved and the perception of “orange-
of plain water. It was transcendental, served up with seared
ness” increases dramatically.
okra from the same garden.
Alcohol extraction is also easy and very rewarding. 36
And then there’s infused water to add to your culinary
The human tongue has taste receptors that have special-
Try some of the following easy infusions using extracts.
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ORANGE-INFUSED WHITE BALSAMIC VINEGAR
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Makes 1 16-oz. bottle 1 small organic orange 1 16-oz. bottle white balsamic vinegar
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Wash the orange well, then use a vegetable peeler to zest the orange into large strips (avoid the pith and reserve the flesh and juice for another purpose). Blanch the strips in boiling water for 30 seconds, strain in a colander, rinse briefly with cool water and gently wring dry. Place the strips in a blender, add the bottle of vinegar (reserve the bottle) and blend for 20 to 30 seconds. Pour the mixture into a wide-mouthed glass jar with a screwtop lid and place the jar somewhere dark and cool for 4 days. After 4 days, place a large funnel into the reserved vinegar bottle, line the funnel with a coffee filter and slowly pour the mixture from the jar to the bottle. Cap the bottle and place in the refrigerator. Vinegar will keep for months.
ORANGE-INFUSED OLIVE OIL Makes about 1 cup For optimal taste-swooning, combine with the orange-infused vinegar and toss with greens. Or drizzle the oil on a watermelon salad with crumbled feta and black pepper. 5 lb. organic oranges (or substitute other citrus, about 5 cups cut up) 1 c. high-quality olive oil 1 c. water
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Cut the oranges into 1-inch chunks and place into a food processor. Add the oil and water and pulse until the chunks are gone and you have a slurry of fruity/oily water (it’s okay to add a little more oil and water if needed to get a slurry). Let the mixture rest in the food processor and pulse again every 5 minutes for an hour to loosen the flavor and break up the molecules. Pour the entire mixture into a glass pitcher or large jar and let stand until the mixture separates into 3 sections: The oil will rise to the top, the solids will sink to the bottom and the water will be in between. Gently place the pitcher into the refrigerator and chill until the oil solidifies and can be easily removed by breaking it and lifting it out. Put the oil in an airtight container and store, unrefrigerated, in a cool, dark place for up to 3 weeks. The rest of the liquid can be strained through a coffee filter-lined mesh strainer and used to replace the water when cooking grains.
LEMON-INFUSED VODKA Makes 1 750-ml. bottle 1 large organic lemon 1 750-ml. bottle of vodka Wash the lemon well, then use a vegetable peeler to zest the lemon into large strips (avoid the pith and reserve the flesh and juice for another purpose). Blanch the strips in boiling water for 30 seconds, strain in a colander, rinse briefly with cool water and gently wring dry. Place the strips in a blender, add the bottle of vodka (reserve the bottle) and blend for 20 to 30 seconds. Pour the mixture into a wide-mouthed glass jar with a screw-top lid and place the jar somewhere dark and cool for 4 days. After 4 days, place a large funnel into the reserved vodka bottle, line the funnel with a coffee filter and slowly pour the mixture from the jar to the bottle. Cap the bottle and enjoy. Vodka will keep for months.
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BEANS BY I L I A N A D E L A V EG A A N D I SA B E L TO R R E A L BA • P H OTO G RA P H Y BY J E N N A N O RT H CU T T
ften, the simplest foods, such as rice and beans, are
be ready to cook. After the soak, simply drain the beans, place
the ones that daunt us—many people end up buying
them in a pot (preferably a clay one), add water, onion and
them either precooked or canned, respectively. To be
garlic and bring to a boil. Once boiling, reduce to a simmer
fair, preparing rice can be tricky, but beans are a snap, as long
and cook for about an hour and 20 minutes. Remove from the
as you think ahead. And I’m here to let you in on the secrets
heat and discard the onion and garlic. Add salt, to taste, and
to perfectly cooked beans, no matter their form or purpose.
enjoy this comforting classic, which in Mexico we call frijoles de
The first thing is making sure the dried beans are clean of
la olla (pot-cooked beans). These beans are whole, but some
stones or debris. Then, if you want a simple and traditional
will break and others will dissolve completely, giving the dish
plate of whole beans (perhaps my favorite), the key is to soak
a thick consistency.
the beans ahead of time with plenty of water. I usually soak
For truly whole beans that retain their firmness and body,
mine for eight hours, which is great because you can set it up
soak them in salted water (one tablespoon for every pound of
right before going to bed and by the time you wake up, they’ll
beans) also for about eight hours. Afterward, rinse the beans
completely and cook them in fresh water. The cooking process will be the same as for the frijoles de la olla—about one hour and 20 minutes for smaller beans such as pinto and black. The cooking time for larger beans will be longer. Check the package directions. Because of the firmness that this method gives to any type of bean—from black beans to black-eyed peas—these beans are ideal in a salad. For baked beans that remain whole and firm, soak the beans in unsalted water for eight or more hours. Strain the beans but reserve the soaking liquid, which you will bring to a boil by itself. Place the beans in an ovenproof baking dish, cover with the boiling reserved water and add some salt and any seasonings you like. Cover, but leave the lid slightly ajar and bake at 200° for approximately four and a half hours. Though preparing beans is simple enough, sometimes there’s no time for the eight-hour soak. Luckily, there’s a faster option: Place the beans in a pot with onion and garlic, add enough water
SUSTAINABLE TEXAS MEAT, EGGS & PRODUCE
to cover the beans and bring to a boil. Remove from the heat and let sit for one hour. Return the pot to the stove and, once the liquid boils for the second time, lower the heat. Simmer until ready— about an hour and 45 minutes. To personalize and flavor the beans, try adding herbs and aromatics. In Mexico, for example, we add epazote—a light and flavor-
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ful herb that livens the beans and offers the added bonus of helping
“Texans Feeding Texans”
the body digest the beans more easily (i.e., it helps relieve gas). In Oaxaca, we add some dried avocado leaves, which give the beans
a hint of anise flavor. You can also try some cilantro or different
chilies—either fresh or dried—bay leaf, thyme or even rosemary. And for depth of flavor, try a protein such as bacon or pancetta.
Beans don’t have to be relegated to a side dish. Try a hearty main course of bean soup, comforting and filling on its own, made with either black beans or pinto beans. Below are our recipes for frijoles de la olla, which we serve for brunch at Restaurant El Naranjo, and frijoles puercos (dirty beans or pork beans), which can be served as a one-plate meal. The recipe after that is one of my, and many of our customers’, all-time favorites: black bean soup from Oaxaca. Now that you know the secrets to cooking great beans, they no
DON’T JUST COOK,
TRANSFORM YOUR FOOD. YOUR HEALTH. YOUR LIFE.
longer seem so intimidating, do they?
FRIJOLES DE LA OLLA Makes 10 cups 4 c. dried black or pinto beans 2 T. canola oil or lard ½ white onion, peeled, left in one piece 2 garlic cloves, peeled, whole Salt, to taste Pick through the beans to remove any dirt or stones. Place the beans in a large colander and rinse well. Cover with 12 cups of water and let the beans soak overnight. Drain the beans and place in a stockpot or large clay olla. Add the oil, onion and garlic, and 10 cups of water. Cook over medium-low heat, stirring occasionally, for 1½ to 2 hours. When the beans are fully cooked, discard the onion and garlic and season with salt, to taste. Fast-track method: To avoid the overnight soaking, follow the steps above but instead of soaking, bring the beans to a boil and turn off the heat. Let the beans rest for 1 hour, then continue cooking over medium-low heat for about 1½ to 2 hours.
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FRIJOLES PUERCOS Serves 8 1 lb. pinto beans ½ white onion, peeled, left in one piece 2 garlic cloves, peeled, whole ¼ c. lard ¼ lb. bacon, diced small ¼ lb. Mexican chorizo, crumbled or diced ½ white onion, diced ¼ lb. Chihuahua or asadero cheese, grated 2–4 pickled jalapeño slices 10 green olives, diced Salt, to taste
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Soak the beans overnight. Drain the beans, cover them with water, add the ½ onion and garlic cloves and bring to a boil. Reduce the heat and simmer until cooked through, about 1½ to 2 hours. Discard the onion and garlic and set aside to cool. Once the beans are cool enough, transfer them to a blender. Puree the beans using the cooking liquid as needed until smooth, then set aside. Heat the lard in a Dutch oven over medium heat. Sauté the bacon and the chorizo in the lard until crispy. Remove about 1/³ of the lard/oil and discard. Add the diced onion to the pot and sauté for 2 minutes. Add the pureed beans—stirring constantly to prevent them from sticking. When the mixture starts to boil, add the cheese and the jalapeños. Add the olives and salt, to taste. Serve hot.
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Weekly Serves Publishers 8 BOOKSELLER OF THE YEAR “Best bookstore in the country” 4 corn tortillas ½ c. plus 3 T. canola oil, divided 2 thick slices white onion 1 garlic clove, peeled 4 avocado leaves (substitute fresh epazote leaves or hoja santa leaves) 2–4 Oaxacan pasilla chilies, seeded and reconstituted Publishers Weekly in hot water Publishers Weekly 4 c. cooked black beans (with some broth) “Best bookstore in the country” 6 bookstore c. water “Best in the country” Salt, to taste 8 oz. panela cheese (or queso fresco), diced 1 avocado, diced small
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Julienne the tortillas. Heat ½ cup of the oil in a sauté pan, and when sizzling hot, add the tortillas in batches—removing with a slotted spoon when crispy and slightly golden. In a stockpot, heat the remaining oil, add the onion and garlic and sauté until soft and golden. Remove from the heat and discard the onion and garlic—reserving the flavored oil. Place the avocado leaves in a small skillet and heat until fragrant. Transfer the leaves to a blender along with 1 pasilla chili, 1 cup of the beans and 1½ cups water and process until very smooth. Repeat processing the chilies, beans and water until all of the beans are pureed. Warm the seasoned oil over medium-low heat, add the pureed beans and season with salt. Serve hot topped with the cheese, avocado, crema and tortilla strips.
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Begin anew, come to the source. A cherished past. A vital future. An amazing collection of amenities, neighborhoods and scenic expanses with something close to every home. It’s time to claim yours. DAVID WEEKLEY HOMES | DREES CUSTOM HOMES | TRENDMAKER HOMES LiveHeadwaters.com Materials are protected by copyright, trademark, and other intellectual property laws. All rights in these materials are reserved. All products and company names marked as trademarked (™) or registered (®) are trademarks of their respective holders. Copying, reproduction and distribution of materials without prior written consent of Freehold Communities is strictly prohibited. All information, plans, and pricing are subject to change without notice. This information does not represent a specific offer of sale or solicitation to purchase property within Headwaters. Models do not reflect racial preference.
A&K WOODWORKING AND DESIGN BY G EO RG I N A O’ H A RA CA L L A N • P H OTO G RA P H Y BY D UST I N M EY E R
f woodworkers Amanda McKeever and Khiem Nguyen
ple successfully developed a leather strap to hold a knife in
were to open a restaurant, there’s no doubt that the deco-
place and sayas are now one of their most popular items.
rating theme would be a fusion of midcentury modern and
Amanda, from Massachusetts, and Khiem, from Connecti-
Asian. “We love to cook,” explains Amanda. “Khiem bakes—
cut, met in their freshman year at the Massachusetts College
he’s good at measuring things and being specific, in the same
of Art and Design. While Amanda studied jewelry and met-
way that he makes furniture, while I am more organic and like
al design and Khiem studied woodworking and photography,
to experiment. At the moment, we’re into making Thai food.”
they discovered a shared love of the style and functionality
As fate would have it, many of the couple’s friends are
of Japanese design. “In Japan,” Amanda says, “there are boxes
chefs, so requests for breadboards, cutting boards and roll-
for everything, not just tea.” She also developed a passion for
ing pins, chopping boards and particularly sayas—wooden
“everything midcentury modern.”
sheaths that protect knives—are a foundational component
The business came later. In March of 2012, having graduat-
of their business, A&K Woodworking and Design. The cou-
ed the previous year, the couple took a road trip to escape the EDIBLEAUSTIN.COM
cold weather in Boston and ended up in Austin. “We tried queso,” Amanda says, “and that was it.” Back in Boston, they saved enough money to make the move south. Packing all their possessions into a car, they took a detour to New Hope, Pennsylvania, to the studio of George Nakashima. Profoundly influenced by the artist’s respect for wood, the couple arrived in Austin with heads full of ideas. Khiem began work in a cabinet shop and Amanda in a dress shop, and their future business model slowly evolved from practical needs. They needed furniture and—using scraps of wood given to Khiem at work—started to design and construct their own pieces combining spare and graceful Japanese influences with the modernity of the midcentury. The couple found the collaborative nature of Austin artists and craftspeople to be supportive. Excited by the incubator space concept and new ways to incorporate technology into different applications, they launched a business. “There are people here who love to support the creative community and they are paying attention to the work of craftspeople,” says Khiem. “The maker movement is so strong here.” Instagram has been the couple’s primary business driver, but even with a following of nearly 6,000 from all over the country, Amanda and Khiem find that more than 50 percent of their work is custom. Many requests are for products made in custom sizes, from cutting boards to nightstands, armoires or dining tables. “When talking to customers, we often ask, ‘What do you need this to do for you?’” notes Amanda. “We’re focused on the function of the piece.” A&K Woodworking and Design also offers a line of small hanging and table lanterns inspired by Japanese design. “A lantern is an object that does something,” says Amanda. “It’s important that items have a practical function.” Larger versions of the lantern designs have been made into screens that are used as decorative panels in restaurants and residences. And there’s no mistaking the influences on their work. Simple straight lines combine with slender tapered and flared legs on furniture items that sometimes have brass or aluminum accents and the occasional vintage pull, sourced by Amanda. Practicality is fused with a refined sense of style. The pieces are never stained. “We use gallons of mineral oil,” says Amanda. Woodworking is a time-consuming business. The couple selects wood from local Austin lumberyards and prefers American hardwoods such as walnut, cherry and maple. Khiem is particularly attracted to the rich color and freshness of walnut. “We feel connected to the wood from the beginning,” he says. “We work with the wood from this stage until it becomes something else.” To alter the sometimes challenging dynamic of living and working together, Amanda and Khiem take road trips to refresh, check in with each other, explore and get inspired. They take lots of photos on the way, in places such as Nashville, Boston, Philadelphia, Montreal and Portland, Maine. After eight years together, the couple recently became engaged, but no date has been set for a wedding. “We’ll probably just have a big party,” says Amanda, holding out her hand to show her ring. “But meanwhile, my mother keeps calling.” For more information, call 512-387-7115 or visit akwoodanddesign.com and find A&K kitchen tools and items locally at Métier Cook’s Supply, metieraustin.com
Grow Locally, Cook Globally 18 th A nnuAl F All F estivAl
Sunday, October 30 Gates open from noon to 3pm Boggy Creek Farm - Food from Austinâ€™s top restaurants - Chef demonstrations - Live music
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This Hunger Action Month we want to remind you that nothing runs on empty. Especially not the one in four Central Texas children who struggle with hunger. Learn how you can help recharge our community and feed neighbors in need at centraltexasfoodbank.org.
COOKS at home
SEELA MISRA BY A N N E M A R I E H A M PS H I R E • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
ou’d never know it from her masterful stage pres-
a perfect combination that feeds a lot of people, is inexpen-
ence—which somehow manages to be simultaneously
sive (“you gotta figure out a way not to break the bank”),
beatific and witty—but Seela Misra gets a little anx-
involves ingredients she almost always has on hand and is, as
ious when she meets new people. It happens a lot in her line
it turns out, Paleo through and through. (Misra and Greene
of work; the singer-songwriter heads up two bands (Seela’s Big
have been rocking the Paleo diet for a while now.)
Band and Torch) and is in at least five more—singing with
Born in Ontario “to already exhausted Indian immi-
Matt the Electrician, the Purgatory Players, Jaimee Harris,
grants,” Misra hated Indian food as a kid, but her mom
Daniel Thomas Phipps and Scrappy Jud Newcomb, among
wouldn’t budge. “My mother wouldn’t buy anything in a
other side projects. The gigging never stops, nor do the re-
can,” she says. “She didn’t trust canned food. And I wanted to
hearsals, which almost always occur in the “playroom” of the
try Chef Boyardee so badly. Those commercials were so en-
south Austin home Misra shares with her husband, drum-
ticing!” Now, of course, Misra not only appreciates the way
mer Jon Greene, and their newly adopted dog, Liza. “A lot of
her mom used to cook, but has learned many of her mom’s
the bands we’re in have rehearsals here,” she says. “It saves
secrets, as well as those of her aunt, from whom she got the
everybody money and it means Jon doesn’t have to haul a
idea for the “Indianized” meatloaf. “Everything my aunt does
is ‘Indianized’—but she doesn’t know it. She makes really
Because some of these rehearsals include a lot of people
good eggplant parmesan, but you know that part where you
(the XTC Tribute show at Strange Brew Lounge Side earlier
dip the eggplant slices in the egg and the flour? There’s al-
this year, for example, featured more than 15 different artists
ways turmeric in the flour. She doesn’t ever make anything
in addition to the core band), Misra always makes a home-
that doesn’t have both turmeric and cumin in it.”
cooked meal to assuage any anxiety. “I’m sure it’s awkward
As she deftly spoons an array of spices from her stain-
for them as well—walking into someone’s house you don’t
less-steel tiffin spice tin into the meatloaf mixture, she ex-
know,” says Misra. “So, seeing that there’s food set up makes
plains what makes her meatloaf “Indianized.” “The main
them feel a little more relaxed. When you have nothing else
things are the ginger and the spice combination: turmeric, co-
to talk about, you can always talk about food…what kind of
riander and cumin,” she says. “If someone were to tell you to
food you like, what food you’re allergic to…and now you’ve
make a ‘Mexicanized’ meatloaf, you would know what to do,
had a little conversation with somebody you’ve never talked
right? It’s the same concept. It isn’t like someone gave me this
recipe, or that it was passed down. I just know what to do!”
Misra is the main cook in the house, but she allows that
As Misra gleefully talks about her ninth record, “Track
Greene—a chemical engineer by day and just as busy by
You Down,” to be released this fall, she brings the conversa-
night as a drummer for most of the aforementioned bands—
tion back home to what really matters to her: It’s about food
has his own brand of kitchen prowess. “He makes bacon,” she
and music. “Playing a really good show with people is one of
says with a sideways grin. “He’s developed that skill. And he
the most unbelievable experiences; it’s like the best drug in
loads the dishwasher. He’s very good at it; he can sort it all
the world. Music is this thing we’re created to do—certain-
for the most efficient use of space.”
ly not to make money or to impress people—but to feel the
Today, Misra is preparing one of the meals her fellow mu-
greatness of life in our bones. Once you do that a couple of
sicians and husband have come to drool over—something
times with people, they become a certain kind of kin,” she
she calls “Indianized” meatloaf muffins and vegetable curry,
says with a sigh. “And that’s lovely.”
SEELA’S “CERTAIN KIND OF KIN” INDIANIZED MEATLOAF MUFFINS WITH TANGY TOMATO GLAZE Makes 12 muffins For the muffins: 1–2 T. coconut oil, plus more as needed for greasing muffin tin ½ onion, diced 1 small zucchini, grated 2 stalks celery, sliced thin 2 carrots, grated 2 1-lb. packages grassfed ground beef 2 eggs 1 big garlic clove, peeled and grated 1 thumb-size piece of ginger, peeled and grated 2 t. turmeric ¼ t. crushed red chilies 1 t. cumin 1 t. coriander ¼ t. cinnamon 1 t. salt ½ t. black pepper 1 t. liquid coconut aminos (or soy sauce or Bragg’s liquid aminos) 2 T. tomato paste ¼ c. pepitas, raw or toasted 2 Thai chilies, minced, optional For the glaze: 2 T. tomato paste 1 T. coconut water, broth or apple cider vinegar 2 T. chopped jarred mixed pickle or hot lime relish (available in Indian/Asian specialty stores or grocery aisles) Heat the oven to 350°. Heat the oil in a skillet over medium heat. Sauté the onions, zucchini and celery until soft—about 3 to 4 minutes. Cool slightly, then add the sautéed vegetables to a large bowl along with grated carrots, ground beef, eggs, grated garlic and ginger, turmeric, crushed chilies, cumin, coriander, cinnamon, salt, pepper, liquid aminos, tomato paste, pepitas and Thai chilies, if using. Mix well with your hands. Brush coconut oil inside each well of a muffin tin, then portion out the meatloaf mixture evenly into each of the wells. Bake in the oven for 35 minutes. For the glaze: Mix all of the ingredients together in a bowl to make a sauce. When the meatloaf has baked for 35 minutes, turn off the heat, take out the muffin tin and spoon the glaze over each muffin. Put the tin back in the oven for another 15 minutes until crusty on top.
Enjoy our new Spring and Summer menu items on our lovely outdoor decks Enjoy our new Spring and Summer menu items on our lovely outdoor decks
Enjoy our new Spring and Summer menu items on our lovely outdoor decks
P A NA N T ★ T P
P A NA N T ★ T
I C PA RTI I C PA RTI
TH OF NTH TOH O OF O N F F F F M M
P L AT E
PLA I S TP A R TTE S IR P L AT E ST S IR
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1 t. brown mustard seeds 1–2 T. coconut oil, olive oil or ghee ½ medium onion, diced 4–5 fresh curry leaves from a curry leaf tree (Murraya koenigii), available at Indian specialty stores 3 whole cloves 2 cardamom pods ¼ t. crushed red chilies ¼ t. fenugreek seeds ¼ t. fennel seeds 2 small carrots, chopped 2 medium bottle gourds (called lauki in Indian cuisine), peeled, seeded, halved lengthwise and chopped 1 c. coconut water (or substitute broth or water) 1 thumb-size piece of ginger, peeled and grated 1–2 garlic cloves, peeled and grated 2 Thai chilies, minced, optional 1½ c. chopped kale (or spinach or other greens of your choice) 1 c. sliced cremini mushrooms, optional ½ t. turmeric 1 t. coriander ½ t. cumin Handful of green beans, stemmed and cut into 1-inch pieces Salt and pepper, to taste Ghee, for serving 1 tomato, diced small, for serving 1 c. cilantro, chopped (stems and all), for serving Lemon wedges, for serving
P L AT E
I C PA RTI I C PA RTI
P L AT E ST S IR P L AT E ST S IR
TH OF NTH TOH O OF O N F F F F M M
SEELA’S VEGETABLE CURRY SIDEKICK
Dinner Tuesday-Sunday 5-10 Lunch Tuesday-Saturday 11-2 Brunch Sunday 10:30-2:30
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Heat a big saucepan and toast the mustard seeds until they pop and become fragrant. Carefully remove the seeds from the pan and set aside. Add the oil or ghee to the same pot, and when it’s hot, add the onions and curry leaves. Sauté until the onions are translucent while adding cloves, cardamom pods, crushed chilies, fenugreek and fennel seeds. When the mixture is tender and fragrant, add the carrots, lauki and coconut water and bring to a simmer. Add the grated ginger and garlic and minced Thai chilies, if using, and let simmer on low heat, covered, for around 15 minutes. Add the kale or other greens, mushrooms, turmeric, coriander and cumin and stir until the flavors meld. Add salt and pepper, to taste. Finally, add the reserved mustard seeds and green beans. Stir, cover, turn off the heat, and allow to steam until the green beans reach your preferred texture. Taste for salt and pepper and adjust accordingly. Allow to cool, then put in the fridge to be enjoyed the next day. (“Curry is always better the next day,” says Misra.) To serve, portion the curry into bowls (Misra loves to eat hers in a teacup) and “dress” with 1 teaspoon of ghee per serving, chopped tomato, cilantro and a lemon wedge. Note: This curry is, of course, delicious served with rice, but because Misra and Greene are eating Paleo, they like it straight from the pot to the bowl or ladled over mashed potatoes. EDIBLEAUSTIN.COM
COOKS at home
AMY CORBIN BY G EO RG I N A O’ H A RA CA L L A N • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
have no idea what I’m going to cook!” says well-known
Corbin was born in Germany and spent her early years
C3 Presents music promoter, Amy Corbin. “But I pride
on a U.S. military base near Stuttgart where her father was
myself on being able to put together a good meal in
stationed. Her mother was interested in local foods and cus-
thirty minutes.” She decides to make “Chicken Bow Wow,” but
toms and learned how to prepare many traditional German
whatever ideas may form upon hearing the name of the dish
dishes while there. Corbin has fond memories of village life
are likely incorrect. Corbin explains that the recipe is a fami-
in Germany—the lay of the military base, her mother’s prepa-
ly favorite, and actually the German Hähnchen nach bauernhof
ration of meals and packed lunches, the daily deliveries of
(loosely translated as “chicken from the farm”)—words that are
fresh pastries. Her brother even took on the equivalent of a
a bit difficult to pronounce for Corbin’s two young daughters,
newspaper route, she says, only he delivered fresh brotchen
Gemma (almost 8) and Milla (4) who coined the dish with its
(bread rolls) to the neighborhood every morning from orders
new name at some point over the years.
placed the night before.
“I don’t think about work when I cook” —Amy Corbin
“I like to cook,” Corbin says, as she washes and peels six large potatoes. “But I find if you put a lot of time into a meal, it never turns out great. Getting a good healthy meal on the table, quickly, when I get home is very important to me.” Expedience is important partly because Corbin’s work is so intense. At C3 Presents, she oversees the division that produces more than 1,000 concerts a year, as well as books and curates large-scale events such as the ACL Music Festival. It’s a career she got into just out of college when she took a job answering phones three days a week for local promoter Charles Attal. Always a music lover and concert-goer, Corbin
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slowly began to help book bands with increasing success, and over the years, the effort she put in—working with high stress, long hours, lots of travel and little sleep—paid off big. Her name is now synonymous in the industry with ACL, and she keeps six staffers and several assistants busy. It’s a world full of people, contracts, negotiations and travel at a relentless pace, but there’s also
Your Baking Headquarters
downtime. “I don’t think about work when I cook,” she says. Today, with her kids in the kitchen, the pace is relaxed and unhurried. She opens the door to a wall-mounted Miele steam oven, pulls out two trays and arranges the sliced potatoes. “I don’t have a microwave,” she says. “In a recent renovation of the house we decided to keep the steamer and forgo the microwave.” She uses the steamer to prepare most vegetables and doesn’t miss the mi-
Tools & Supplies
crowave. As Corbin pulls out an onion and cuts it into large slices,
for making cakes, cookies and candies
one of the girls wrinkles her nose. “I only add a little onion,” she says—enough for the taste, but in large enough chunks that the kids can pull them out if they’d like.
The enticing smell of onions frying fills the kitchen. “My mother-in-law passed on a great trick to me,” she says. “She said
beginner to advanced
to fry onions in a pan and then everyone will think from the smell that you’re a great cook!” As Corbin cubes the chicken breasts and bacon, her girls (accompanied by 10-year-old Riley, their cousin visiting from Dallas) wash tomatoes and lettuce for a salad. “She’s
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a pretty good cook,” Gemma chimes in with 8-year-old seriousness. “We also like sloppy Joe night…and I like Caesar salad.”
The family sits down to eat and there’s a brief discussion about who gets which fried egg to top their plate, then suddenly Milla turns and, with the great conviction of a 4-year-old participating in
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an ongoing adult conversation about food, declares “And…I want you to know…that I can’t live without queso.”
AMY CORBIN’S “A LITTLE EASIER TO PRONOUNCE” CHICKEN BOW WOW Serves 6–7 6 large potatoes, washed, peeled and sliced 3 T. olive oil 4 chicken breasts, sliced and cubed 1 large onion, peeled and sliced into large pieces 7 thick-cut bacon strips, cubed 1 garlic clove, crushed Salt and pepper, to taste Splash of red wine (optional) 6–7 eggs Heat the oven to 400°. Steam the sliced potatoes until fork-soft. Heat the olive oil in an oven-safe sauté pan and add the chicken pieces. Cook for a few minutes, then add the onion, bacon, garlic, salt, pepper and wine (if using) and stir to combine. Add the potatoes to the pan and stir. Place the pan, uncovered, in the oven for about 12 minutes. Meanwhile, fry the eggs to over-easy and set aside. Remove the pan from the oven, scoop out portions onto plates and place 1 fried egg atop each serving. Serve with a fresh green salad, if desired.
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COOKS at home
CARRIE FOUNTAIN AND KIRK LYNN BY K AT E W EST • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
hen you’re from New Mexico, there’s really only one important question ever asked: “Red or green?” We’re talking about sauce, and there are actually three possible answers (“red,” “green” or “Christmas” which is both), but for Carrie Fountain, it’s red all the way. The accomplished poet and novelist grew up watching her grandmother cook in the family’s Mexican restaurant and bar in Mesilla, New Mexico. Red enchiladas were a customer favorite, but Fountain, a picky eater as a kid, always chose something else. “I’d have a cheese burrito with cheese on top,” she says. “Until one day, I tasted this dish and thought, ‘Why haven’t I been eating this?’ It was amazing.” When Fountain moved to Austin to study writing at the James Michener Center at the University of Texas, she soon met her future husband, Kirk Lynn—also a student at that time but now a UT professor, a playwright and a founding member of the adventurous local theater group, Rude Mechs. Suddenly, Fountain’s way of cooking opened Lynn’s eyes. “Kirk’s from San Antonio,” she says. “So he learned about New Mexican food, which is so different from Tex-Mex.” And native-Texan Lynn is willing to trade in his roots for this dish. “I am fairly loyal to the greasy powers of TexMex,” he says. “But I gotta say, the first time I tasted authentic New Mexico chile prepared by an authentic New Mexican with a family history that includes a restaurant and bar on the plaza in Mesilla, I was sold. I would burn down my favorite Tex-Mex joint
for a plate of Carrie’s enchiladas.” Fountain continues her family’s tradition of making red enchiladas for Christmas Eve dinner as well as when the couple has guests over. “I only make them occasionally because it’s a really long process,” says Fountain. “And when I want to wow [guests].” She prepares the dish in-
side her quaint kitchen that opens into a big cozy living room with expansive windows that overlook a large tree-covered backyard. It’s a place she loves because she can cook and keep an eye on her kids at the same time. Even the lasagna dish Fountain uses to prepare the meal is special: It was a wedding gift for the couple.
That aforementioned wow factor comes directly from the specific dried New Mexican red chile pods used to create the sauce. When Fountain isn’t in New Mexico to buy the pods, she hurries to the only spot in Central Texas she’s been able to find them—an H-E-B in San Marcos. Coaxing the unique flavor from the pods takes some work. “Start by softening the chiles in warm water for a few hours,” she says. “Then load up a blender with garlic and puree the two together.” But to get the right, velvety consistency in the sauce, Fountain runs the puree through a food mill to remove the skins. Also, she takes precautions. “Because you’re dealing with something bright, red and hot, I wear latex gloves when doing this.” Finally, she makes a roux to thicken the sauce. “It’s entirely smooth…and it’s almost like the experience of eating mole—at least the texture—but the flavor is very unique.” Then begins the layering process of corn tortillas, cheese, raw onion and red chile sauce. “I sometimes even cook the tortillas in a pan with some oil to soften them,” she says. “It adds another flavor to the dish.” Fountain notes there are a few secrets to this dish: keep the onions raw to allow for a little crunch with each bite and (surprisingly) never roll the tortillas; they’re always layered flat. While the dish is a hit with the adults, the couple’s two kids—self-described picky eaters—aren’t exactly fans yet. “It’s a complicated flavor you can’t find in Austin,” Fountain says. “We’ve decided we’re going to continue to eat it even if our children choose not to.” She’s confident they’ll come around when they get older, just as she did. Lynn concurs. “I think they’ll grow out of it,” he says. “I used to never like conceptual art or European novels or glitch music, but given time, you realize that the world isn’t built of chicken nuggets, culturally or gastronomically. Plus, until they get wise, there’s more enchiladas for me!” This dish has even inspired Fountain’s writing. Her first novel (sold in June to a publisher) features a father who learns how to cook by making enchiladas—a loving nod to her days growing up in the family restaurant, when the food was plentiful and everyone came together to eat. Sadly, the family restaurant closed in the ’90s, but the family still runs the bar that was established in 1934. “My heart still lives in New Mexico,” says Fountain. Luckily, her family’s red enchiladas have found a new home in Austin. EDIBLEAUSTIN.COM
CARRIE FOUNTAIN’S “NEW MEXICAN HEART” RED CHILE ENCHILADAS Serves 4
eat well. 11th & lamar 512-482-8868
1 9-oz. bag of dried New Mexico red chile pods* 3 garlic cloves 3 T. vegetable oil ¼ c. flour 3–4 c. water Salt and pepper, to taste 12 corn tortillas 4 c. shredded cheddar cheese 1 onion, finely chopped Sour cream, for serving Fried eggs, for serving Remove the stems and seeds from the chile pods. In a stockpot, cover the pods with water and simmer for a half hour to soften or just soak in warm water for a few hours. Once soft, drain and place the pods along with the garlic in a blender and puree—adding small amounts of fresh water if necessary—until a thick paste is formed. Pass the paste through a food mill using the smallest grid to separate out the fibrous, bitter skins. This method should yield about 1 cup of bright red, very smooth chile paste. Heat the oil in a stockpot over medium heat, slowly add the flour and whisk to make a roux. Add the chile paste to the roux and mix, then slowly add fresh water to create a sauce (for a thick sauce, add about 3 cups of water; for a thinner sauce, add about 4). Let the sauce cook down about 20 minutes. Soften the tortillas either by steaming them or cooking each briefly in oil. (Don’t fry too long or you’ll have crunchy tortillas.) Serve individual plates of 3 enchiladas by layering each tortilla with sauce, cheese and onions and stacking (as is traditional in New Mexico). Serve with a generous amount of cheese on top. Like today, as an alternative (especially when serving a number of guests), Fountain makes a casserole out of the dish by coating the bottom of a lasagna pan with sauce, then lining the pan with sauce-dipped tortillas. She follows with cheese, onions, more sauce and tops with cheese. To make this a very New Mexican meal, she says, add a fried egg to the top of each serving and serve with sour cream, refried beans and Spanish rice. *I highly recommend wearing food-prep gloves while handling chile pods, no matter how mild—especially if you wear contact lenses or have sensitive skin.
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THE DIRECTORY ARTISANAL FOODS
Antonelli’s Cheese Shop We love cut-to-order artisanal cheese and all that goes with it. Order a picnic platter, take a class or host a private guided event. Free tastings daily. 512-531-9610 4220 Duval St. antonellischeese.com
Delysia Chocolatier Handcrafted in Austin. Our products are handmade using fine quality, sustainable chocolate and only the freshest ingredients. 512-413-4701 2000 Windy Terrace, Suite 2C delysia.com
Lick Honest Ice Creams Artisan ice creams celebrating the finest ingredients Texas has to offer! Handmade in small batches in our Austin kitchen. Natural, local and seasonal. 512-363-5622 1100 S. Lamar Blvd., Ste. 35 512-609-8029 6555 Burnet Rd. ilikelick.com
Lone Star Meats Lone Star Meats is a family-owned wholesale meat company, whose mission is to source and deliver the finest cuts of natural beef, pork and lamb to tables across Texas. 512-646-6220 1403 E. 6th St. lonestarmeats.com
Sweet Ritual Artisanal microcreamery featuring 17 flavors of alternative ice cream - made with cashew, almond and coconut bases. Gluten-free options. Dairy and egg free. 512-666-8346 4500 Duval St. sweetritual.com
Wholy Bagel Wholy Bagel prepares scratch-made New York style bagels daily. 512-899-0200 4404 W. William Cannon Dr. wholybagelatx.com
BAKERIES Blue Note Bakery Blue Note Bakery is Austin’s premier custom cake shop, meticulously creating one-of-a-kind desserts for your special occasions. 512-797-7367 4201 S. Congress Ave., Ste. 101 bluenotebakery.com 60
A boutique bakery. 512-766-7897 ravensregale.com
BEVERAGES Becker Vineyards Winery, vineyards, and tasting room with wines for tasting and for sale. Lavender fields, lavender products and annual Lavender Fest. 830-644-2681 464 Becker Farms Rd., Stonewall beckervineyards.com
Bending Branch Winery Bending Branch Winery is a premier Hill Country winery with award-winning wines, including our signature Texas Tannat. Visit us Thurs-Sun. 830-995-2948 142 Lindner Branch Trl., Comfort 830-995-3394 704 High St., Comfort bendingbranchwinery.com
Cibolo Creek Brewing Co. A place to kick back and meet your neighbors in a family friendly atmosphere, while enjoying house brewed beer and eating fresh pub food. 254-979-1988 488 S. Main St., Boerne cibolocreekbrewing.com
Lewis Wines Boutique producer of 100% Texas wines in Johnson City, Texas. 512-987-0660 3209 Hwy. 290 W., Johnson City lewiswines.com
Live Oak Brewing Co. Since 1997 Live Oak Brewing Co. has brewed authentic Central European style beers for people who enjoy the flavor of beer. 512-580-4265 1615 Crozier Ln., Del Valle liveoakbrewing.com
Lost Draw Cellars Lost Draw Cellars produces stellar Texas wines from our vineyards in the Texas High Plains, sourcing grapes for some of the best wineries in the state. 830-992-3251 113 E. Park St., Fredericksburg lostdrawcellars.com
Paula’s Texas Spirits Paula’s Texas Orange Liqueur & Paula’s Texas Lemon Liqueur—all natural and handmade in Austin since 2006. Available throughout Texas. paulastexasspirits.com
Spec’s Wine Spirits and Finer Foods Family-owned since 1962, Spec’s offers expert service and Texas’ largest selection of wines, spirits and beers along with gourmet foods and more! 512-366-8260 4970 W. US Hwy. 290 512-342-6893 10515 N. MoPac Hwy. 512-280-7400 9900 S. I-35 512-263-9981 13015 Shops Pkwy., Bee Cave 512-366-8300 5775 Airport Blvd. specsonline.com
Texas Coffee Traders East Austin’s artisinal coffee roaster and one-stop shop offering a wide selection of certified organic and fair trade options for wholesale and retail. 512-476-2279 1400 E. 4th St. texascoffeetraders.com
Texas Hills Vineyard Winemaking, wine sales, tasting room, patio for picnics, gifts, award-winning wines, fun-loving staff and a beautiful place to visit. 830-868-2321 878 RR 2766, Johnson City texashillsvineyard.com
Texas Keeper Ciders Small-batch cider made in south Austin from 100% apples. Available in stores, bars, and restaurants throughout Austin, Houston, and DFW areas. 512-910-3409 12521 Twin Creeks Rd. texaskeeper.com
Tito’s Handmade Vodka Tito’s Handmade Vodka is handcrafted from 100% corn and distilled six times by Tito Beveridge in Austin, TX at America’s original microdistillery. Gluten-free! 512-389-9011 titosvodka.com
BOOKSELLERS BookPeople Texas’ leading independent bookstore since 1970. Located in the heart of downtown, BookPeople has been voted best bookstore in Austin for over 15 years! 512-472-5050 603 N. Lamar Blvd. bookpeople.com
University of Texas Press Our mission is to advance and disseminate knowledge through the publication of books and journals and through electronic media. 800-252-3206 utexaspress.com
CATERING AND MEAL DELIVERY Pink Avocado A custom catering company specializing in tailored menus, incredible food, and surprisingly good professional service. 512-656-4348 401 Sabine St., Ste. B pinkavocadocatering.com
Spoon & Co. Catering It’s our business to delight you with the details, memorable events with mindfully chosen, prepared and presented food and a caring crew! 512-912-6784 spoonandco.com
EDUCATION The Natural Epicurean At The Natural Epicurean, we train professional chefs, health coaches, and consumers in plant-based health-supportive culinary techniques. 512-476-2276 1700 S. Lamar Blvd. naturalepicurean.com
Twin Liquors Family owned and Authentically Austin™ since 1937, Twin Liquors helps customers match wine and spirits to every occasion. 75 Central Texas locations. 1-855-350-TWIN (8946) 512-451-7400 1000 E. 41st St. #810 512-402-0060 3525 Market St., Bee Cave 512-872-4220 210 University Blvd, Ste. 120, Round Rock twinliquors.com
Twisted X Brewing Craft brewery nestled at the foot of the Hill Country. Our tap room is open weekly with 13 locally brewed beers on tap, it’s a great place for a party or to simply enjoy a pint. 512-829-5323 23455 W. RR 150, Dripping Springs texmexbeer.com
EVENTS Bavarian Brotzeit Join Champignon Cheese, ABGB and Edible Austin on Sept 22 from 5 -8 pm for beer and cheese, guided tastings and music by The Austin Polka Band! Benefits The House that Beer Built. 512-441-3971 The ABGB - 1305 W. Oltorf St
Texas Reds Festival Texas Reds Festival celebrates two great Texas industries, beef & wine! The festival is held in Historic Downtown Bryan in Sept. & also features live music, kids zone & artisans. 979-822-4920 Downtown Bryan texasredsfestival.com
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taste 21 ALL-Texas wines! TexasHillsVineyard.com Johnson City â€¢ 830-868-2321
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Boggy Creek Farm Market Days: Wednesday through Saturday 8 AM to 1 PM www.boggycreekfarm.com
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Whim Hospitality The Whim Hospitality family of services includes catering, event and tent rentals and florals. Separately, or as a package of services, we help make your next event memorable. 512-858-9446 2001 W. Hwy. 290, Ste. 107 Dripping Springs whimhospitality.com
FARMERS MARKETS Sustainable Food Center SFC cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. 512-236-0074 400 W. Guadalupe St. 3200 Jones Rd., Sunset Valley 4600 Lamar Blvd. 2921 E. 17 St., Bldg C (Office) sustainablefoodcenter.org
Texas Farmers’ Market Cedar Park (Saturdays, 9 am-1 pm, Lakeline Mall) and Mueller Farmers Markets (Sundays, 10 am-2 pm, the historic Mueller Hangar). Open year round, rain or shine. 512-363-5700 11200 Lakeline Mall Dr., Cedar Park 4550 Mueller Blvd. texasfarmersmarket.org
FARMS Burg’s Corner Fredericksburg peches. Local fruit and vegetable stand. Peach ice cream. Peach cider. Over 100 Texas gourmet jarred products. Sweet snacks and gifts. 830-644-2604 15194 E. US Hwy 290, Stonewall burgscorner.com
FINANCIAL Capital Farm Credit Capital Farm Credit is your financial lending partner, providing loans for recreational land, home loans and small and large acreage tracts. 512-892-4425 5900 Southwest Pkwy., Ste. 501 512-715-9239 301 W. Polk St., Burnet 979-968-5750 456 N. Jefferson St., La Grange 512-398-3524 1418 S. Colorado St., Lockhart 830-626-6886 426 S. Seguin Ave., New Braunfels capitalfarmcredit.com
GROCERS Royal Blue Grocery Downtown Austin’s neighborhood grocer—with dairy, prepared foods, beer and wine, Royal Blue has it all, in a convenient and compact format. Catering too! 512-499-3993; 247 W. 3rd St. 512-476-5700; 360 Nueces St. 512-469-5888; 609 Congress Ave. 512-386-1617; 301 Brazos St., Ste. 110 512-480-0061; 51 Rainey St. royalbluegrocery.com
Whole Foods Market Selling the highest quality natural and organic products. 512-542-2200 525 N. Lamar Blvd. 512-345-5003 9607 Research Blvd. 512-206-2730 12601 Hill Country Blvd., Bee Cave 512-358-2460 4301 W. William Cannon wholefoodsmarket.com
HEALTH AND BEAUTY DITI Imaging
Locally raised, All Natural, Premium Dorper Lamb. 325-648-2418 1110 E. Front St., Goldthwaite caprafoods.com
DITI Imaging is South Texas’ leading thermography provider with over 10 years experience providing a pain-free, radiation-free means of breast screening. 210-705-1232; 866-409-2506 Austin, Wimberley, Boerne, Kerrville and New Braunfels ditiimaging.com
Windy Hill Foods
Peoples Rx Pharmacy and Deli
Capra Premium Dorper Lamb
Sustainable Texas meats. Boer goat meat, grassfed, grass-finished lamb and beef, pasture raised organic fed chicken and eggs. Pork, quail, veggies and more! 254-979-1988 122 N. Plant Ave., Boerne 300 Ranch Rd. 573, Comanche windyhilltx.com
Since 1980, Austin’s favorite pharmacy keeps locals healthy through Rx compounding, supplements and prescriptions, holistic practitioners and natural foods. 512-459-9090; 4018 N. Lamar Blvd. 512-444-8866; 3801 S. Lamar Blvd. 512-327-8877; 4201 Westbank Dr. 512-219-9499; 13860 Hwy 183 N. peoplesrx.com
Wiseman Family Practice
Wiseman Family Practice is an integrative medical practice in Austin, Tx that focuses on health education and natural approaches to wellness. 512-345-8970 2500 S. Lakeline Blvd. Ste. 100, Cedar Park 300 Medical Arts St. 3801 S. Lamar Blvd. wisemanfamilypractice.com
We are a garden center and teaching facility dedicated to promoting organic time-tested gardening practices. 512-288-6113 8648 Old Bee Caves Rd. naturalgardeneraustin.com
HOUSEWARES AND GIFTS
LODGING AND TOURISM Bastrop Culinary District
Austin’s real general store…hardware to western wear, from feed to seed! 512-385-3452 501 S. Hwy. 183 callahansgeneralstore.com
With over 18 restaurants and 11 food related businesses, historic downtown Bastrop has something for every palate. Come visit and experience the food! 512-303-0904 visitbastrop.com
Der Küchen Laden
Brenham/Washington County CVB
Retail gourmet kitchen shop, featuring cookware, cutlery, bakeware, small electrics, textiles and kitchen gadgets. 830-997-4937 258 E. Main St., Fredericksburg littlechef.com
Visit Brenham and Washington County, home of the birthplace of Texas, Washington-on-the-Brazos State historic site. scenic drives, wineries and great lodging. 979-836-3696 115 W. Main St., Brenham visitbrenhamtexas.com
Callahan’s General Store
The Herb Bar Best place to cure what ails you and a healing resource center since 1986. Our Optimal Health Advisers are highly trained, knowledgeable and compassionate. 512-444-6251; 200 W. Mary St. theherbbar.com
Italian Cowboy Food & Provisions Ciao! Italian Cowboy is a kitchen boutique, specialty food store, and purveyor of small batch baked goods. Visit our biscotti bar for delicious treats and confections. 512-988-2006 928½ Main Street, Bastrop italiancowboyfoods.com
Kettle & Brine Kettle & Brine is a curated kitchen and home provisions store, specializing in high-end, heirloom quality goods, that inspire people to cook and eat together more. 512-375-4239 908-C W. 12th St. kettleandbrine.com
LANDSCAPE AND GARDENING Barton Springs Nursery Locally grown Texas native plants. Organic pest management. Environmentally friendly soil amendments. Beautiful gifts. 512-328-6655; 3601 Bee Cave Rd. bartonspringsnursery.net
It’s About Thyme Garden Center Top quality culinary herbs for chefs, and native plants for gardeners. A nursery with expert staff and pocket-friendly prices. Free lectures most Sundays. 512-280-1192 11726 Manchaca Rd. itsaboutthyme.com
Onion Creek Kitchens at Juniper Hills Farm Cooking classes, beautiful dining room venue for private events, hill country cabin rental. 830-833-0910 5818 RR 165, Dripping Springs juniperhillsfarm.com
PHOTOGRAPHY AND ART Harry Ransom Center The Ransom Center presents original exhibitions drawn from its collections of literature, art, photography, film, and performing arts. Free admission. 512-471-8944 21st & Guadalupe St. hrc.utexas.edu
PROFESSIONAL SERVICES Austin Foodshed Investors AFI connects investors with Central Texas local sustainable food entrepreneurs to create quality investment opportunities with personal engagement. 512-571-0100 4101 Medical Parkway St., Ste. 107 austinfoodshedinvestors.com
Austin Label Company Custom labels up to 10 x 20 on paper, foil, synthetics, multiple adhesives, embossing, hot foil and UV coatings. Proud members of Go Texan, FTA and TWGGA. 512-302-0204 1610 Dungan Ln. austinlabel.com
M A R K E T P L AC E
Tune In, Turn On, Eat Up
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THE FUTURE OF FOOD: Ideas that Will Change Whatâ€™s on Our Plate
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FOR GIVIN G
REAL ESTATE Audrey Row - Keller Williams Realtor assisting residential selling or buying clients in the Austin/Dripping Springs and surrounding areas. Land and Residential market. 512-789-1633 1801 S. Mopac, Suite 100 austinanddrippinghomes.com
Offering succulent savory and sweet crepes with a modern European twist using the highest quality authentic European recipes with a focus on the best & freshest ingredients. 512-387-2442 3103 S. Lamar Blvd. crepecrazy.com
Lenoir is an intimate, family-run restaurant offering a weekly, local prix-fixe menu, great wine and friendly service. 512-215-9778 1807 S. 1st St. lenoirrestaurant.com
A farm-to-table restaurant serving entrée salads and botany-inspired drinks/cocktails. Patio dining and parking available. Open daily for lunch and dinner. 512-852-8791 2201 College Ave. 505-820-9205 709 Don Cubero Alley, Santa Fe, NM 505-842-5507 1828 Central Ave. SW, Albuquerque, NM vinaigretteonline.com
East Side Pies Barbara Van Dyke Kuper Sotheby’s International Realty RealtorHelping buyers and sellers move to the next chapter of their lives. 512-431-2552 4301 Westbank Dr. B-100 barbaravandyke.kuperrealty.com
Century 21 Paradise Properties Beach living is closer than you think! Paradise Properties can help you discover your perfect piece of paradise. 530-751-6797 judcaborealestate.com
Headwaters Headwaters is a new community located in Dripping Springs celebrating natural beauty, stewardship and outdoor living. It’s ranch life, re-imagined. 2401 E. US Hwy. 290 Dripping Springs liveheadwaters.com
512-524-0933; 1401B Rosewood Ave. 512-454-7437; 5312 G Airport Blvd. 512-467-8900; 1809-1 W. Anderson Ln. eastsidepies.com
Hoover’s Cooking From scratch Texas home cooking, Serving comfort food favorites like chicken fried steak, meatloaf, and Southern style veggies, vegetarian options available. BBQ, Sat. and Sun. breakfast. 512-479-5006 2002 Manor Rd. hooverscooking.com
Hut’s Hamburgers An Austin tradition since 1939 featuring grassfed Longhorn beef and bison burgers. 512-472-0693 807 W. 6th St. hutsfrankandangies.com
Jack Allen’s Kitchen The Marye Company Full service real estate firm in Austin, Texas. Where you live is a lifestyle. Let us help you define yours. 512-444-7171 5608 Parkcrest, Suite 300 themaryecompany.com
RESTAURANTS Austin Beer Garden Brewing Co. Locally-sourced lunch and dinner. Craft brewery, live music, good people, dog friendly, creative community. #beermakesitbetter #ouratx 512-298-2242 1305 W. Oltorf St. theabgb.com
Barlata Tapas Bar Located in the heart of South Lamar. Barlata offers a variety of tapas, paellas, regional Spanish wines and cavas. Come and enjoy a bit of Spain with us. 512-473-2211 1500 S. Lamar Blvd., Ste. 150 barlataaustin.com
Bistro Vonish Elevated vegan cuisine, showcasing the freshest flavors of Central Texas. 203-982-7762 facebook.com/bistrovonish
Texan in spirit and local in source. Jack Allen’s Kitchen serves up Texas-inspired cuisine, fresh cocktails, cold beers and good times daily. 512-852-8558 7720 Hwy. 71 W. 512-215-0372 2500 Hoppe Tr., Round Rock jackallenskitchen.com
Jobell Cafe & Bistro We offer a carefully selected and prepared take on French bistro fare with wonderful wines all served amidst the intimacy and charm of Texas Hill Country. 512-847-5700 16920 RR 12, Wimberley jobellcafe.com
Kerbey Lane Cafe Kerbey Lane Cafe is a local Austin haunt serving up tasty, healthy food (mostly) 24/7. Stop by any of our 6 locations for a delicious stack of pancakes! 512-451-1436 kerbeylanecafe.com
The Leaning Pear Café & Eatery Serving the Texas Hill Country fresh and seasonal favorites using local ingredients. 512-847-7327 111 River Rd., Wimberley leaningpear.com
Otto’s German Bistro Otto’s offers German-inspired fare in Fredericksburg, Texas. Featuring locally sourced produce and meats, local beers and wines on tap, and handcrafted cocktails. 830-307-3336 316 E. Austin St. Fredericksburg ottosfbg.com
Salt & Time Butcher Shop and Salumeria A full service Butcher Shop and restaurant. 100% locally sourced meat and oroduce, house made deli meats, charcuterie, and salumi. 512-524-1383 1912 E. 7th St. saltandtime.com
Salt Traders Coastal Cooking Seafood-centric restaurant from the team behind Jack Allen’s Kitchen. Sustainably sourced, community driven. 2850 N Interstate Hwy 35 Round Rock salttraderscc.com
Snack Bar A nostalgic Austin café and lounge, cultivating community and camaraderie by providing a truly hospitable environment and serving accessible, ethical foods. 512-445-2626 1224 S. Congress Ave. snackbaraustin.com
Thai Fresh Thai Fresh offers authentic Thai food, cooking classes, coffee bar, gluten free bakery. We source locally grown and raised ingredients. 512-494-6436 909 W. Mary St. thaifreshaustin.com
VOX Table New-American restaurant serving chef-crafted small plates that highlight farm-to-table ingredients and a lively craft cocktail bar. The perfect restaurant to wine and dine Austin-Style. 512-375-4869 1100 S. Lamar Blvd., Ste. 2140 voxtableaustin.com
Wink Restaurant & Wine Bar The daily menu is based on local artisans. Wink happily embraces omnivores, vegetarians, vegans, pescetarians and special dietary issues. 512-482-8868 1014 N. Lamar Blvd. winkrestaurant.com
SPECIALTY MARKETS Buffalo Exchange New & Recycled Fashion. Buy, sell, trade designer wear, basics, vintage, and one-of-a-kind items. You can recieve cash or trade for clothing on the spot! 512-480-9922 2904 Guadalupe St. buffaloexchange.com
Make It Sweet At Make It Sweet, you can find tools, supplies and ingredients to make cakes, cookies and candies and learn fun, new techniques in the classes offered. 512-371-3401 9070 Research Blvd. makeitsweet.com
ThunderCloud Subs For fresh, fast and healthy, head on over to your neighborhood ThunderCloud Subs, Austin’s original sub shop. Now with 30 locations in Central Texas. Corp. Office: 512-479-8805 thundercloud.com
The Turtle Restaurant Your destination for food prepared from locally available, seasonal ingredients. 325-646-8200 514 Center Ave., Brownwood theturtlerestaurant.com EDIBLEAUSTIN.COM
WHAT WE’RE DRINKING
WITH COOKS BY T E R RY T H O M PSO N -A N D E RSO N
n often-overlooked aspect of
tannat and 1-percent petit verdot pro-
planning a meal is pairing the
duced from fruit sourced from Anchor
food with just the right bever-
Oaks Vineyard near Blanco—one of
age to make the entire dining experi-
the oldest vinifera-growing vineyards
ence a harmonious, palate-pleasing
in the Texas Hill Country. The wine
adventure. Within the pages of this
has flavors of cherry and nuances of
issue, you’ll find unique recipes that
chocolate and black tea with a hint of
span a wide spectrum of flavors and
cinnamon rounding it out.
offer an equally broad range of pos-
Ray Benson’s Corn Soup (page
sible beverage pairings—some tradi-
16). When tested and tasted with ac-
tional and some as unique as the reci-
companying corn chips as suggested
pes! Whether you’re a beer fan, a wine
in the recipe, this incredibly tasty soup
lover or a cocktail chooser, there’s a
seems to beg for a top-notch margarita
pairing for you.
to sip. Texans enjoy tequila as much as
Chicken Bow Wow (page 54). Amy Corbin’s German-inspired
our neighbors to the south who created the libation to pair with
dish is a hearty, two-pot meal that deserves an equally hearty Ger-
the fiery, bold tastes of their cuisine. It’s only natural, then, that a
man-style beer. Live Oak Brewing Company’s HefeWeizen,
Texan and Austinite would create a “Texanized” version. Richard
brewed in the style of classic Bavarian wheat beers, is a perfect
Sorenson’s Dulce Vida Organic Añejo Tequila has won sever-
pairing. The beer is a straw-colored, cloudy brew with a linger-
al awards and for good reason—it’s great tequila. Try this decid-
ing frothy head and is brewed with a unique strain of yeast, a
edly different margarita with Benson’s soup: 2 ounces Dulce Vida
heady dose of wheat malt and light hops. If a cocktail is more
Organic Añejo Tequila, 1 ounce Paula’s Texas Orange, ¾ ounce
your speed, try a down-home sweet-tea-based drink with a dose
freshly squeezed lime juice, 2 slices fresh jalapeño (with seeds) and
of lemon that will reach out to the chicken in this dish. For each
2 sprigs of cilantro. Combine all the ingredients in a cocktail shaker
cocktail, combine 4 ounces of Deep Eddy Sweet Tea Vodka
with ice. Shake vigorously to bruise the chilies and cilantro, then
and the juice of 1 lemon in an 8-ounce glass. Add ice cubes and
strain into a salt-rimmed rocks glass filled with ice. Garnish with
a splash of sparkling water, stir to blend and garnish with a mint
an additional cilantro sprig.
sprig and lemon wheel.
Lamb Keema (page 33). Pairing beverages with Indian food,
Spaghetti alla Chitarra (page 25). Talented and innovative
especially curries, can be vexing. For those who prefer wine with
Austin chef Grae Nonas has created a dish that definitely displays
lamb dishes, a full-bodied red is recommended—but only one
a modernist flair even though it’s deeply rooted in traditional
with a light kiss of oak. Perissos Vineyard and Winery’s Texas
Italian cuisine. Because the pasta sauce features white wine and
Hill Country estate-grown, 2014 Petite Sirah fits the bill. The
gulf prawns, a quality white wine would make a good pairing.
wine is dark and brooding, with alluring aromas of dark berries
Albariño is a varietal that can handle just about anything thrown
and pomegranate, which follow through on the palate with meaty
at it, but it’s especially noted for complementing fish and shell-
blackberry nuances slipping in at the back of the mouth. The wine
fish (a reputation that stems from the wine’s origins in Galacia, a
has substantial mouthfeel and generous, though not overbearing,
region located on the northwest coast of Spain known for stellar
tannins to stand up to and complement the bold seasonings in
seafood). San Saba’s Wedding Oak Winery produces one of the
this dish as well as the earthy, mild gamey flavor of the lamb. For
state’s best albariños. But the other definitely Italian aspect of this
the beer lover, an IPA is a great choice for lamb curry. Try Hous-
dish—its blast of Sun Gold tomatoes—invites pairing with a red
ton’s 8th Wonder Brewery’s Hopston. It’s a wonderfully hoppy,
wine that’s also of Italian derivation. Wedding Oak Winery’s
malty brew made with Cascade and Citra hops, and it’s perfectly
2014 Sangiovese is a blend of 75-percent sangiovese, 24-percent
suited to bold flavors.
B E A R N O G M FOR
Family Favorites to Feel Good About DOMAIN: Just off Mopac, North of Braker | NORTH: Highway 183 & 360 | DOWNTOWN: 6th & Lamar SOUTH: William Cannon & Mopac | WEST: Hill Country Galleria @wholefoodsATX
Published on Aug 23, 2016