Austin Table (Test)

AUSTIN TABLE RECIPES FROM BELOVED AUSTIN RESTAURANTS

A QUICK FOREWORD Austinites always find a way to come together during hard times. That’s why we’re proud to present Austin Table: a recipe book to support bars and restaurants impacted by Covid-19. This book is a way to help local businesses as they open their kitchens back up, bringing people together again through the love of food.

Here you’ll find a collection of their signature recipes, from beverages and appetizers to entrées and desserts. You’ll learn the secrets behind fan favorite recipes, while getting a glimpse into the history and heart of some of Austin’s most beloved establishments.

This book is dedicated to the chefs and staff who have served us for so long. 100% of the profits will go back to the bars and restaurants whose recipes are featured. Your purchase helps local businesses continue to do what they love most: create delicious food for Austin locals and visitors to enjoy.

We hope that these drinks and dishes serve as a source of comfort during this time and are a simple reminder of what makes Austin so special. We look forward to the day we can all be together again. Until then, we hope you enjoy making these recipes with loved ones in your own kitchen.

Thank you, R/GA, Visit Austin, and the restaurants you love.

FOREWORD | 2

CONTENTS BEVERAGES 4 Jo’s Coffee Iced Turbo 5 The Roosevelt Room Death Valley & Lonesome Dove Cocktails

7

House Wine Peach & Basil Sangria

10

Il Brutto Frozen Aperol Spritz 12 La Condesa Margarita la Clásica 14 Manuels Pink Chihuahua Mexican Martini

16

Jacoby’s Melvin Mule 18 Grizzelda Cardi B Cocktail 20

APPETIZERS & SIDES 22 Güero’s Salsa Roja 23 Fonda San Miguel Ceviche Veracruzano 25 Leroy and Lewis Kale Caesar Slaw 27 Andiamo’s Famous Homemade Bread

29

Micklethwait Jalapeño Cheese Grits

31

Bento Picnic Guacamame Dip 33 Hopdoddy Burger Bar Hatch Chile Chow Chow & Pimento Cheese

35

MAINS 38 Manuels Pescado con Espinacas en Limón

39

34th Street Café Salmon & Kale Quinoa Bowl

41

DFG Noodles Filipino Chicken Adobo

43

Mongers Pan Roasted Red Snapper with Salsa Verde

45

Sway Son-In-Law 47

DESSERTS 50 Burro Cheese Kitchen Grilled Glory 53 Lick Cilantro Lime Ice Cream 55

CONTENTS | 3

BEVERAGES Jo’s Coffee Iced Turbo 5 The Roosevelt Room Death Valley & Lonesome Dove Cocktails

7

House Wine Peach & Basil Sangria

10

Il Brutto Frozen Aperol Spritz 12 La Condesa Margarita la Clásica 14 Manuels Pink Chihuahua Mexican Martini

16

Jacoby’s Melvin Mule 18 Grizzelda Cardi B Cocktail 20

ICED TURBO Jo’s Coffee opened on South Congress Avenue in 1999 and has been serving coffee, tacos, sandwiches and prime people-watching ever since. A hub of community activity, Jo’s regularly hosts fundraisers, concerts and other reasons to gather. Dogs are always welcome.

Downtown Jo’s opened in 2006 in the Second Street District and has been serving breakfast, lunch, dinner and weekend brunch as well as the same Jo’s Coffee you love, roasted by Intelligentsia. Known for one of the best burgers in town and an ice-cold beer on the outdoor patio.

Jo’s also has locations at Saint Edward’s University and the Austin-Bergstrom International Airport.

WEBSITE recipe on next page

BEVERAGES | 5

ICED TURBO INGREDIENTS 7 oz. Jo’s House Blend 1 tsp. hazelnut syrup 1 tsp. chocolate syrup 2 oz. whole milk 1 Tbsp. condensed milk

INSTRUCTIONS In a large measuring cup, mix coffee, hazelnut syrup, chocolate syrup and whole milk. Separately, in a small cup, add a splash of hot water to a generous tablespoon of condensed milk, and stir until combined.

Add condensed milk to the other ingredients.

Whisk or shake for 30 seconds.

Pour into a glass filled with crushed ice, stir, and let dilute for a minute before you enjoy this god of iced coffee drinks. Best enjoyed outdoors with a dog nearby.

BEVERAGES | 6

DEATH VALLEY & LONESOME DOVE COCKTAILS Opened on June 27, 2015, The Roosevelt Room was conceived when awardwinning bartenders Justin Lavenue and Dennis Gobis joined up to create a classically modern cocktail bar where hospitality comes first and guests can enjoy a vast array of cocktails both old and new. The large menu focuses on detail-oriented classic cocktails, as well as adventurous and unique libations created by the staff. Over the years, the bar has gained national attention through accolades including Tales of the Cocktail Spirited Awards nominations for Best American High Volume Cocktail Bar and Best American Bar Team in both 2019 and 2020.

WEBSITE recipes on next page

BEVERAGES | 7

THE DEATH VALLEY INGREDIENTS

1 12-oz bottle Topo Chico 1 oz. Kübler Absinthe 0.25-oz. lime juice

INSTRUCTIONS Open a bottle of Topo Chico. Pour around 1.5 ounces out of the bottle.

Then pour in the Kübler Absinthe and lime juice.

Insert a straw. Garnish with a lime wedge (inserted into the neck of the bottle, pinning the straw in place).

Created by Justin Lavenue. The cocktail’s name combines a riff on Death in the Afternoon (absinthe, champagne and a lemon peel) with the fact that absinthe originated in the Val-de-Travers region of Neuchâtel, Switzerland, in the late 1700s.

BEVERAGES | 8

THE LONESOME DOVE INGREDIENTS 1.5 oz. Arette Blanco Tequila 1 oz. grapefruit juice 0.5 oz. lime juice 0.5 oz. cinnamon syrup 2 dashes vanilla extract 3 squints salt tincture

INSTRUCTIONS Combine all ingredients in a cocktail shaker. Shake and strain over crushed ice in a hurricane glass. Top with more crushed ice. Garnish with: red rose petal (against the back of the glass, opposite the straw) 3 sprays rose water (over the drink and on the glass) Powdered cinnamon (on top of the crushed ice)

Based on a Paloma, which means “Dove” in Spanish.

Named after our neighboring restaurant, it’s an ode to the fact that in the1930s, the Vendome Club made a variant of the De Rigueur, their house cocktail, and named it after one of their neighbors, the Brown Derby.

BEVERAGES | 9

PEACH AND BASIL SANGRIA Owned and operated since 2008, House Wine is a wine bar as unpretentious and inclusive as the city of Austin itself. The wines are thoughtfully selected from small-production, boutique wineries and vineyards from all over the world. The House Wine family finds joy in sharing these delicious and intriguing finds with guests in a contemporary yet cozy home built in the 1940s. Locally sourced food options to accompany the wines include cheese plates, tapas and pizzas. House Wine is also proud to serve as a community space that offers approachable wine education and supports local artists and charities.

WEBSITE recipe on next page

BEVERAGES | 10

PEACH & BASIL

SANGRIA INGREDIENTS 6 12-oz cans Goya (or Kern’s) Peach Nectar 6 peaches sliced 2 cups lemon juice 5 lemons, thinly sliced 1 bunch fresh basil 2 large oranges, thinly sliced 1 handful green grapes, sliced 4 bottles pinot grigio, 750 ml each

INSTRUCTIONS To make a pitcher of sangria that serves a crowd, combine all ingredients and top off with prosecco.

Pro tip: Garnish with basil and a frozen peach. The peach acts like an ice cube to keep your drink cool in the warm weather, but doesn’t water down the sangria!

BEVERAGES | 11

FROZEN APEROL SPRITZ “Il Brutto is more than just a restaurant or a job to me. It is a place where anyone with a positive spirit and a desire to learn, grow and give of themselves can make a home. It is somewhere that we can connect with our neighbors from near and far and foster meaningful relationships. I came to Austin over a decade ago, thinking I would just be passing through; I stayed because I found a community of genuine, creative and caring people that still know how to laugh at themselves.”

– Charity Sadoy, general manager

WEBSITE recipe on next page

BEVERAGES | 12

FROZEN APEROL SPRITZ

INGREDIENTS 14 oz. prosecco (a 750-mL bottle contains 25 oz.)

7 oz. aperol 6 oz. water 4 oz. simple syrup 1 oz. lemon juice (optional, but encouraged) 1 orange (for garnish)

While it might be tempting to just throw aperol, prosecco and ice together in a blender, it really doesn’t yield a delicious frozen spritz the way patience and planning do with this recipe.

INSTRUCTIONS Combine all ingredients in a pitcher. If you don’t have any lemons, you can make this cocktail without lemon juice; but the little bit of citrus balances out the sweetness of the prosecco well. You can freeze the entire batch in a covered baking dish, or portion it out into 4 containers for easy use when you’re ready to drink. Just make sure to fill your containers only half full, as the mixture will expand to almost double its size by the time it’s fully frozen.

Let the mix freeze overnight. When it’s time to enjoy, toss the fully frozen mix into a blender and blend until smooth. If you like your frozen cocktails on the sippablewithout-a-straw side, add a splash of prosecco before you finish blending. Serve in your glass of choice with an orange slice and enjoy!

BEVERAGES | 13

MARGARITA LA CLÁSICA “Austin is home, and when I moved here the first time in 1999, it was a place to be myself and explore new things. La Condesa opened 11 years ago looking for a home too, and the team that helped grow the culture of our restaurant created its vibe and made it a place guests could be at home too.

As our dining scene and entertainment districts grow, so do the aspirations of new Austinites. At La Condesa, I hope to continue to add to our story, to inspire locals and new friends to push on and explore in their own way too.

Austin to me means that anything is possible.”

– Executive Chef Rick Lopez

WEBSITE recipe on next page

BEVERAGES | 14

MARGARITA LA CLÁSICA MARGARITA INGREDIENTS

CLÁSICA MIX

CACTUS-LEMONGRASS SALT

2 oz. Clásica mix

1 part water

30g dried cactus paddle

1.5 oz. blanco tequila

1 part agave

20g dried lemongrass

0.75 oz. quality orange liqueur

2 parts lime juice

100g kosher salt 70g sugar

Cactus-lemongrass salt Lime, cross-sectioned wheel

INSTRUCTIONS Blitz the cactus paddle and lemongrass in a spice grinder, along with the salt and sugar, or hand grind in a molcajete.

Shake the mix, tequila and orange liqueur with ice. Pour unstrained into a salt-rimmed rocks glass. Garnish with a lime wheel, floating atop the finished beverage.

BEVERAGES | 15

PINK CHIHUAHUA MEXICAN MARTINI Exceptional regional Mexican cooking, handcrafted cocktails, legendary margaritas, consistency and friendly service have made Manuels an Austin favorite for over 30 years. From farm to sea, savory dishes are expertly prepared with high-quality, local ingredients. The original location is downtown at 310 Congress Ave, in the heart of Austin’s business and entertainment district. The Jollyville Road location has free parking and a beautiful garden patio–so you can get your fix on either side of town!

Manuels is normally open 7 days a week for lunch, hour and dinner, plus live music brunch on Sundays

WEBSITE recipe on next page

BEVERAGES | 16

PINK CHIHUAHUA MEXICAN MARTINI INGREDIENTS 1.5 oz. Camarena Silver Tequila 0.5 oz. Cointreau 0.5 oz. St-Germain Squeeze of whole lime 2 oz. sweet and sour 2 oz. prickly pear puree Lemon twist for garnish

INSTRUCTIONS Place all ingredients in a stainless steel shaker with crushed ice.

Shake hard, then strain and pour into a large martini glass. Garnish with a lemon twist.

BEVERAGES | 17

MELVIN MULE Jacoby’s Restaurant & Mercantile is a transparent, value Driven, vertically integrated, ranch-to-table dining experience located in East Austin on the Colorado River. We are family operated with simple, Southern and rustic roots. We look forward to sharing our family with yours.

WEBSITE recipe on next page

BEVERAGES | 18

MELVIN MULE INGREDIENTS 1.5 oz. Ancho Reyes Chile Liqueur 0.5 oz. fresh lime juice 8 oz. ginger beer Lime wedge for garnish

INSTRUCTIONS Mix together the chile liqueur and lime juice. Pour the liqueur/ lime mixture over ice, and top with ginger beer.

We recommend using an enamelware mug to ensure the drink stays cold.

BEVERAGES | 19

CARDI B COCKTAIL Mexican artwork and bright pops of pink and green lend a beach vacation vibe to this East Austin space, where seafood ceviche, tacos, enchiladas and other Central and Coastal Mexican specialties are accompanied by cleverly named tequila and mezcal cocktails.

WEBSITE recipe on next page

BEVERAGES | 20

CARDI B COCKTAIL INGREDIENTS

INSTRUCTIONS

1.5 oz. Tequila 1 oz. Fresh Squeezed Lime Juice

Peel and slice cucumbers.

Muddle the basil and cucumber slices in a glass.

2 Cucumbers

Add the rest of the ingredients

Fresh Basil Simple Syrup to taste

Shake Together, strain, pour over ice, garnish with a slice of cucumber, enjoy!

BEVERAGES | 21

APPETIZERS & SIDES Güero’s Salsa Roja 23 Fonda San Miguel Ceviche Veracruzano 25 Leroy and Lewis Kale Caesar Slaw 27 Andiamo’s Famous Homemade Bread

29

Micklethwait Jalapeño Cheese Grits

31

Bento Picnic Guacamame Dip 33 Hopdoddy Burger Bar Hatch Chile Chow Chow & Pimento Cheese

35

SALSA ROJA Open now for over 30 years, Güero’s Taco Bar has become an Austin institution for its food, atmosphere and live music scene.

“Austin means home, love and Mexican food!”

–Bette Lippincott WEBSITE recipe on next page

APPETIZERS & SIDES | 23

SALSA ROJA INGREDIENTS 8 oz. can whole peeled tomatoes 1 charred jalapeño (see Notes) 1/2 yellow onion, finely chopped Small handful of fresh cilantro 1 tsp. garlic powder 1 tsp. black pepper Kosher salt

INSTRUCTIONS In a food processor or blender, combine all of the ingredients.

Pulse to combine, but do not purée.

Season with salt to taste.

NOTES You can char a jalapeño on the grill, under the broiler or over a gas flame on your stove top. Cook until the skin begins to blister and blacken.

Let cool slightly, then peel off the charred skin, if desired.

APPETIZERS & SIDES | 24

CEVICHE VERACRUZANO The Fonda San Miguel family is an impeccable group of individuals, including a core of longtime kitchen staff and servers—many of whom have worked at the restaurant for over 20 years. Our servers set a standard that is hard to beat. Loyal patrons are greeted by name, new diners become good friends, and the customer experience is thoughtful and swift. Our kitchen team is devoted to Fonda’s commitment to authenticity and excellence. Danny Herrera, Fonda’s general manager of 14 years, has developed an art for identifying team players. He exemplifies a mutual respect and trust that not only motivates his staff, but also makes Fonda San Miguel quite simply a great place to work. Danny also takes culinary excursions throughout Mexico, just as the restaurant’s founders did before him, to ensure that Fonda’s vibrant and evolving spirit, traditions and culture continue to thrive.

WEBSITE recipe on next page

APPETIZERS & SIDES | 25

CEVICHE

VERACRUZANO

INGREDIENTS

INSTRUCTIONS

1 lb. skinned black drum or redfish fillets, cut into ½-inch cubes

Place fish cubes in a non reactive bowl and pour lime juice over them; toss to coat well. Cover the bowl with plastic wrap and refrigerate for at least 5 hours or overnight. Stir occasionally with wooden spoon.

Juice of 8 large limes (about 1/2 cup) 4–5 pickled jalapeños, drained (or fewer for a milder dish) 2 medium tomatoes, seeded and chopped 1/4 cup olive oil 1/2 tsp. dried Mexican oregano 1/2 tsp. sea salt 1/2 tsp. ground black pepper

Chop jalapenos and add them to the fish, along with the tomatoes, oil and seasonings. Toss well and drain.

Serve chilled in a bowl or footed glass linked with lettuce leaves and garnished with avocado slices and lime wedges.

Leaf lettuce for lining dish Avocado slices Lime wedges

APPETIZERS & SIDES | 26

KALE CAESAR SLAW “As my hometown, Austin is a part of my identity and has shaped who I am today,” notes chef and co-owner Evan LeRoy. One of Texas Monthly’s “Top 25 Best New Barbecue Joints”, LeRoy and Lewis is a New School Barbecue truck uniquely focusing on unusual cuts, whole animal utilization and responsible sourcing, from the meat to the sides to the desserts.

WEBSITE recipe on next page

APPETIZERS & SIDES | 27

KALE CAESAR SLAW INSTRUCTIONS FOR SLAW Wash the kale and remove the leaves from the stem. Slice them into thin ribbons.

Remove the outer leaves from the head of cabbage. Core it and then quarter it. Slice the remaining quarters as thin as possible.

In a large container, mix the kale, cabbage, and Parmesan together until fully incorporated. Then mix the dressing thoroughly until all the greens are coated.

INSTRUCTIONS FOR CROUTONS Cut the bread into small cubes and toast in a 300° oven on a sheet tray in a single layer for 30–45 minutes, or until crisp and lightly browned.

Combine in a large container and coat with oil. Toss oil-coated croutons with seasonings.

APPETIZERS & SIDES | 28

SLAW INGREDIENTS 1 bunch curly green kale 1 head green cabbage 1 cup shredded Parmesan cheese 1/2 cup your favorite Caesar dressing 1 cup croutons (store bought or homemade–recipe below) CROUTONS 12 slices saved bread heels 4 oz olive oil 1 Tbsp. Italian herb seasoning 1 tsp. granulated garlic 1 tsp. kosher salt

ANDIAMO’S FAMOUS HOMEMADE BREAD Andiamo Italiano has been serving the Austin community since 2004.

We have lived through many of our nation’s challenges together since we opened 16 years ago (recessions, floods, blackouts) and our neighbors have always taken the opportunity to show that they care.

Austin welcomed us and has became our home far away from home. We will continue to provide Austin with true, authentic, Italian hospitality! We will be forever grateful!

WEBSITE recipe on next page

APPETIZERS & SIDES | 29

ANDIAMO’S FAMOUS HOMEMADE BREAD INGREDIENTS 1 1/3 cups flour 1 tsp sugar 1 tsp salt 1/4 tsp yeast 1 tbsp extra virgin of olive oil

3/4 cup fresh spinach, finely diced 1/2 cup onion, finely diced 3/4 cup shredded mozzarella cheese

1/2 cup water

INSTRUCTIONS Mix the flour, sugar, salt, yeast, oil and water with a dough hook or wooden spoon until it comes together. Once the dough is together, knead it by hand for 2–3 minutes. Place the kneaded dough in an oil-lined bowl and cover with a damp, warm towel for 1 hour.

When the dough has risen, place it on a floured surface and flatten it into a rectangle.

Preheat oven to 450°F. Place ¾ of your spinach, onions and mozzarella cheese in the center of the dough and fold lengthwise. Once the dough is folded, it should look like a long log. Top the dough with the remaining spinach, onions and cheese.

Cook on a baking sheet with parchment paper for 45 minutes. Let cool, slice and enjoy warm!

APPETIZERS & SIDES | 30

JALAPEÑO CHEESE GRITS Founded in 2012 by Austin-born pitmaster Tom Micklethwait (the “th” is silent), Micklethwait Craft Meats offers oak-fired Central Texas barbecue served from a vintage Comet trailer nestled in the heart of East Austin. Micklethwait prides itself on serving high-quality smoked meats, inventive sausages and made-from-scratch sides. Micklethwait currently sits on Texas Monthly’s list of the “Ten Best Barbecue Joints in Texas” and Southern Living’s “Top 50 Barbecue Joints in the South.”

WEBSITE recipe on next page

APPETIZERS & SIDES | 31

JALAPEÑO CHEESE GRITS INGREDIENTS

1 pinch chili flakes

2 oz. butter

1 pint half and half

3 jalapeños, stemmed, seeded and diced

1 pint veggie stock

2 oz. Gorgonzola dolce (optional) 2 oz. cream cheese

1 cup dried corn grits or polenta 4 oz. grated cheddar Salt to taste

INSTRUCTIONS Heat a medium saucepan over a low flame and melt the butter.

Add the jalapeños and cook until tender.

Add the Gorgonzola and cream cheese and stir until melted.

Add chili flakes. Stir in the half and half and veggie stock.

Raise to medium heat and bring to a simmer.

Gradually add the dried polenta or grits while stirring constantly.

The key to smooth grits is to stir continuously and add the grits gradually.

Slow and steady until all the polenta or grits are added.

Reduce heat to low. Keep stirring.

Once the grits begin to thicken, stir in the grated cheddar.

Add salt to taste.

APPETIZERS & SIDES | 32

GUACAMAME DIP The Japanese philosophy of Washoku is the secret behind our tasty, nutritious eats. We use 5 colors, 5 tastes and 5 cooking techniques in every recipe to create beautifully balanced meals that help you keep the commitments you’ve made to your health without sacrificing any flavor or enjoyment. If you’re looking for vegetarian, vegan, gluten-free, dairyfree, Whole30-approved or keto-friendly food, we’ve got you covered! Our customizable meals are sure to please, no matter your dietary preferences.

You’ll feel energized after eating a wholesome meal made with high-quality ingredients sourced right here in Austin! Our bento shop is a locally grown labor of love, and we’d love the chance to feed you soon.

WEBSITE recipe on next page

APPETIZERS & SIDES | 33

GUACAMAME DIP

INGREDIENTS

INSTRUCTIONS

1–2 cloves garlic

In a blender, purée the garlic, parsley, cilantro, jalapeño, lemon and olive oil.

1/2 cup parsley, about 10 sprigs, stems included, roughly chopped 1/2 cup cilantro, about 10 sprigs, stems included, roughly chopped

Then add the edamame to the blender, and puree until smooth.

Season with salt to taste.

1/2 jalapeño, deseeded 1/4 cup lemon juice 1 1/4 cups olive oil 1 lb. edamame, thawed and shelled 1 tsp. salt

APPETIZERS & SIDES | 34

HATCH CHILE CHOW CHOW & PIMENTO CHEESE Hopdoddy Burger Bar is an Austin-born burger joint created to honor the perfect union of burgers and beer. We deliver fresh, all-natural burgers along with hand-cut fries, farm-fresh salads and handspun milkshakes. We are dedicated to using the finest hormone-free meats served on oven-fresh buns baked in-house throughout the day.

Founded in 2010, Hopdoddy has locations in Texas, Arizona, California, Colorado and Tennessee. Our signature burger has been named one of the “Best Burgers in the U.S.” by Food & Wine; we garnered the #1 spot two years in a row on Business Insider’s list of the “50 Best Burger Joints in America”; and we have been named one of the “10 Brands to Watch” by CNBC and MSN. Hopdoddy was recently awarded “Best Fries” by D Magazine and Austin Monthly.

WEBSITE recipe on next page

APPETIZERS & SIDES | 35

HATCH CHILI CHOW CHOW CREATED BY CHEF MATT SCHWEITZER: The South N’ Peppa is a Southern classic spotlighting the hatch chile. A beef & bacon burger is piled high with house-made Chow Chow Relish and B&B Pimento Cheese.

INGREDIENTS 3/4 lb. hatch chile peppers, 1/4-inch diced 1/2 cup green tomatoes (or tomatillos), 1/4-inch diced 1/4 cup onion, 1/4-inch diced 1/4 cup green cabbage, finely julienned 1/2 cup green cabbage 2 Tbsp. kosher salt 3 Tbsp. granulated sugar 4 Tbsp. Sugar in the Raw 1/4 cup apple cider vinegar

INSTRUCTIONS In a large stainless-steel bowl, toss the diced hatch chile peppers, diced green tomatoes/tomatillos, diced onions and julienne cabbage.

In a large rondeau or heavy pot, bring salt, sugars, vinegar and water to a low boil.

Add mustard seeds, dry mustard, crushed red pepper and celery seeds. Mix well. Add the tomato, onion and cabbage mixture to the pot and return to a boil.

Simmer over moderate heat, stirring occasionally, until the chow chow is relish-like, about 30 minutes.

After 30 minutes is up, add India Pale Ale. Reduce an additional 30 minutes until thick and saucy.

2 Tbsp. water 1/4 tsp. yellow mustard seed 1/4 tsp. dry mustard 1/4 tsp. crushed red pepper 1/4 tsp. celery seed ½ cup India Pale Ale

APPETIZERS & SIDES | 36

PIMENTO CHEESE CREATED BY CHEF MATT SCHWEITZER: The South N’ Peppa is a Southern classic spotlighting the hatch chile. A beef & bacon burger is piled high with house-made Chow Chow Relish and B&B Pimento Cheese.

INGREDIENTS 4 oz. roasted hatch chile peppers, diced 12 oz. jarred roasted red peppers, drained and diced 1.5 lb. Tillamook cheddar, grated 10 oz. cream cheese

INSTRUCTIONS Place the diced hatch chiles, diced roasted red peppers and grated cheddar in a mixing bowl. Then add all the remaining ingredients.

Using the paddle attachment of a stand mixer, beat at medium speed until thoroughly combined, approximately 30 seconds.

1/2 cup mayo 2 Tbsp. roasted garlic oil 2 Tbsp. Worcestershire sauce 2 Tbsp. chipotle powder 1 tsp. kosher salt 1 tsp. ground black pepper* 1/4 tsp. granulated sugar 1/4 tsp. smoked paprika 1/2 tsp. cayenne pepper 1 tsp. Frank’s RedHot Buffalo Wings Sauce 2 Tbsp. bread and butter pickle brine

APPETIZERS & SIDES | 37

MAINS Manuels Pescado con Espinacas en Limón

39

34th Street Café Salmon & Kale Quinoa Bowl

41

DFG Noodles Filipino Chicken Adobo

43

Mongers Pan Roasted Red Snapper with Salsa Verde

45

Sway Son-In-Law 47

PESCADO CON ESPINACAS EN LIMÓN Exceptional regional Mexican cooking, handcrafted cocktails, legendary margaritas, consistency and friendly service have made Manuels an Austin favorite for over 30 years. From farm to sea, savory dishes are expertly prepared with high-quality, local ingredients. The original location is downtown at 310 Congress Ave, in the heart of Austin’s business and entertainment district. The Jollyville Road location has free parking and a beautiful garden patio–so you can get your fix on either side of town!

Manuels is normally open 7 days a week for lunch, hour and dinner, plus live music brunch on Sundays

WEBSITE recipe on next page

MAINS | 39

PESCADO CON ESPINACAS EN LIMÓN INGREDIENTS 4 medium fresh yellow fin tuna or black brum fillets 1/2 tsp sea salt 1/4 tsp black pepper 1 tblsp olive oil 1/2 tsp minced garlic 2 cups pico de gallo 1 lb. fresh baby spinach 2 lemons 1/2 orange

INSTRUCTIONS Salt and pepper the fish. Set aside.

Sauté the garlic in olive oil, add pico de gallo and continue to sauté. Add the spinach and cook for a few minutes until soft and wilted. Add salt and pepper to taste along with a squeeze of 1 lemon and 1/2 orange. Heat thoroughly.

On a grill, or in a separate pan, sear the fish.

Create a spinach mixture bed in the center of each plate and top with the cooked fish.

Garnish with a lemon wedge.

MAINS | 40

SALMON & KALE QUINOA BOWL Since we founded 34th Street Café in April 1995, our customers and staff have created a truly special warm and homegrown environment. From walk-up orders to family dinners, we’ve been grateful to share meals and memories with the city of Austin for the past 25 years, and we look forward to the day when we can see you all again.

WEBSITE recipe on next page

MAINS | 41

SALMON & KALE QUINOA BOWL SEARED SALMON

QUINOA KALE

YOGURT MUSTARD SAUCE

1.5 lb Atlantic salmon

2 cups quinoa

1 cup organic yogurt

2 Tbsp. olive oil

4 cups hot water

4 oz. grainy mustard

1/2 cup white wine

3 cups of fresh baby kale

1/2 cup fresh parsley

Salt and pepper

Lemon juice

Fresh herbs

Olive oil Fresh herbs

INSTRUCTIONS Cut the salmon fillets into 4 6-oz. pieces.

Crisp for 5 minutes, flip the salmon and sear 3 minutes on medium heat. Set aside.

Pour the quinoa into a mixing bowl, add the hot water and toss lightly. The water should be absorbed in 10–15 minutes.

Cut the baby kale into ribbons. Then add the ribbons to the quinoa, along with salt, pepper, lemon juice and olive oil. Toss until all mixed together. Divide the quinoa kale into portions and place the salmon on top.

Combine the yogurt and mustard to make sauce. Add the sauce and garnish with fresh parsley.

Serve with asparagus, brussels sprouts or any other veggie you would like to add!

All three elements can be made ahead of time. Serve warm or chilled!

MAINS | 42

FILIPINO CHICKEN ADOBO A note from the owner, Cheryl Cunningham: I was raised by some amazing cooks: my mother, Irene; my great grandmother, Zho Zho; and my Nanny Thelma, who hailed from the Philippines. Thelma left quite an impression on me. Her comfort food cooking skills were off-the-charts phenomenal. One particular dish whose aroma always made me drool was her fall-off-the-bone-tender Chicken Adobo. I only came to find out it is the national dish of the Philippines in my late 20s.

I never attempted to cook it because the flavors were so layered that I was simply too intimidated to even try figuring out such a deceptively complex dish. Plus, I wanted to avoid the feeling of complete disappointment if I were to fail at replicating it to the T. Finally, in my 30s, after two years of owning DFG Noodles, I mustered up the guts to give it a shot.

It was nowhere near as complicated as I had thought. In fact, it’s one of the simplest dishes I have ever made. Although it took me three tries to perfect, it was totally worth it. I hope you like one of my childhood favorites as much as I and apparently the rest of Philippines do as well.

WEBSITE recipe on next page

MAINS | 43

FILIPINO CHICKEN ADOBO INGREDIENTS 3/4 cup soy sauce (preferably Datu Puti brand) 4 cups water 2 Tbsp. black pepper 4 bay leaves 4 hard-boiled eggs, peeled 4 whole chicken legs (or 4 chicken thighs plus 4 drumsticks) 3/4 cup white vinegar (preferably Datu Puti brand) 1/2 cup brown sugar

INSTRUCTIONS Combine the soy sauce, water, black pepper, bay leaves, hard-boiled eggs and chicken in a small pot.

Leave the lid open and bring to a high boil. As soon as the sauce is boiling, reduce heat to medium and simmer for 1 hour. You’re almost there! Now add the finishing touches.

Stir the white wine vinegar into the sauce, as gently as you can. The chicken should now be fall-apart tender.

Cook for an additional 15 minutes on medium heat.

While you are waiting, cook up a pot of Jasmine Rice.

Dish up a quarter chicken per serving along with an egg sliced in half. Drizzle the sauce liberally onto the egg yolk, chicken and rice. That’s where the magic is!

You’ll soon find out why this is the national dish of the Philippines.

MAINS | 44

PAN ROASTED RED SNAPPER WITH SALSA VERDE It’s been one wild, unexpected time. Thankfully, the Austin restaurant community does not disappoint when it comes to community among chefs, owners, servers and diners. Everyone bands together. We are so thankful to our loyal customers, seafood purists and industry friends.

It’s been our goal through all of this to support our local neighborhood, get food and supplies to the folks that need them and stay connected with our families while we are still trying to do business. No doubt, maintaining a sense of humor and camaraderie has carried us through the last few weeks.

WEBSITE recipe on next page

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PAN ROASTED RED SNAPPER WITH SALSA VERDE PAN ROASTED RED SNAPPER INGREDIENTS 1.5–2 lbs. snapper fillet (or any other whitefish), skin on, either 1 large fillet or 4 portions 2 oz olive oil or clarified butter Kosher salt Fresh ground black pepper

PAN ROASTED RED SNAPPER INSTRUSCTIONS Pat the skin side of the fish dry and season with salt and pepper.

In a large cast-iron pan, heat the oil. When the oil is hot, carefully place the fish in the pan, skin side down.

After 30 seconds, gently press the fish down so all of the skin is in contact with the pan.

Cook for 7–8 minutes or until the skin is golden brown and crispy. Flip the fish and continue cooking for 3–4 minutes.

(Cooking time will vary according to the thickness of the fillet.)

Remove the fillet to a paper towel and pat off the excess oil.

Plate the fish and drizzle with 1–2 ounces of the Salsa Verde.

This dish can be served with some roasted fingerling potatoes and a shaved fennel and arugula salad.

SALSA VERDE INSTRUCTIONS

SALSA VERDE INGREDIENTS

Combine all ingredients except the lemon juice. Then drizzle the salsa over the fish, and squeeze fresh lemon on top. (If you add lemon juice directly to the salsa, it will turn the salsa brown.)

1 cup extra-virgin olive oil

Store leftover salsa in the fridge or enjoy with chips.

1 cup chopped fresh parsley 1/3 cup chopped fresh chives 1/4 cup drained capers, chopped 1 garlic cloves, minced 1 tsp. chopped fresh thyme 1 tsp. chopped fresh oregano 1/2 tsp. chopped fresh rosemary 1/3 cup fresh lemon juice

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SON-IN-LAW “Sway is Austin—it’s funky, weird, authentic and yet familiar. It’s a place where both our guests and employees feel at home. To me, Sway means family; it’s where I spend 90% of my time every day. The people, the building, the atmosphere—Sway is where I call home.”

– Executive Chef Charles Schlienger

WEBSITE recipe on next page

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SON-IN-LAW CARAMELIZED SOY BRAISED PORK INGREDIENTS

THAI CHILI SAUCE INGREDIENTS

2 lb. boneless pork butt or shoulder

Thai chilis, finely sliced

½ cup thick soy sauce (sweet)

1 Tbsp. garlic, minced

2 tsp. palm sugar (or regular sugar)

2 Tbsp. shallots, minced

4 cups chicken stock or broth

1 Tbsp. cilantro, chopped

2 Tbsp. kosher salt

4 Tbsp. fish sauce (good quality)

2 Tbsp. white peppercorn, toasted and ground INSTRUCTIONS

INSTRUCTIONS

Cut the pork into 2-inch cubes and place in a braising pan. Mix all other ingredients together and pour over top of the pork.

Cover with foil and bake at 325°F for 2½ to 3 hours until cooked through and fork tender.

Mix all together and reserve.

CRISPY SON IN LAW EGG INGREDIENTS 2 whole eggs, large

3 tb all-purpose flour

2 scrambled eggs

1 cup panko bread crumbs

INSTRUCTIONS Leave 2 whole eggs out so they can warm to room temperature. Bring water to a boil; when the eggs are tempered, gently place them in the boiling water for exactly 5 minutes. At the 5-minute mark, take them out with a pair of tongs or a slotted spoon, and submerge them in ice water to stop the cooking. Once the eggs are cool, peel them gently and carefully; they will be very fragile. Rinse off any remaining shell fragments. Next, prepare the breading station. Place the flour, scrambled eggs and breadcrumbs in 3 separate shallow dishes. Bread the soft-boiled and peeled eggs by coating them first with flour, then with egg mix, then with breadcrumbs.

Set aside to cook when the pork and rice are ready.

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SON-IN-LAW CONTINUED STICKY RICE INGREDIENTS

ASSEMBLY INSTRUCTIONS

1 1/2 cups short grain rice

After you have prepared the braised pork, Thai chili sauce and breaded eggs, bring a pot of oil for frying to 375°F and fry the breaded eggs until golden brown. Place the pork, rice, chili sauce and fried eggs in separate bowls and serve family style along with fresh basil, cilantro and crispy onions.

1 cup water 1 bay leaf 1 star anise 1 tsp. kosher salt INSTRUCTIONS Place all ingredients in a pot with a tightfitting lid and let soak for 20 minutes.

Turn the pot on medium heat for 20 minutes and simmer until the water is absorbed.

Turn off heat and rest for an additional 10 minutes to finish steaming.

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Note: Fried onions can be purchased at your local Asian market. We at Sway like the Cock brand, which is found in most Asian markets, but French’s brand works well too.

DESSERTS Burro Cheese Kitchen Grilled Glory 53 Lick Cilantro Lime Ice Cream 55

GRILLED GLORY We strive to exceed expectations and deliver service with a smile.

Austin goes above and beyond for its community; we are a family and we have learned this now more than ever. When times are difficult, we all pull together to uplift and encourage those around us. We chose this particular sandwich because it’s warm and comforting. It’s an elevated PB&J–something many of us ate when we were kids and continue to enjoy as adults. It’s great to make at home with your kids or spouse.

It will surely bring a smile to your face when you’re enjoying it with a loved one or a friend!

WEBSITE recipe on next page

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GRILLED GLORY INGREDIENTS Sourdough bread Peanut butter Fig sauce or your favorite jam/fruit sauce Chocolate sauce Butter OPTIONAL: HOMEMADE PEANUT BUTTER 1 jar lightly salted dry roasted peanuts 1 tsp. coconut/ vegetable/or peanut oil 1 tsp. salt 1 tsp. honey

PEANUT BUTTER INSTRUCTIONS In a food processor, grind the peanuts for about a minute.

Add the honey, salt and oil to the processor and blend for another 4–5 minutes. Less time if you prefer a crunchy texture.

GRILLED GLORY INSTRUCTIONS Grab your sourdough or your favorite bread. It’s time to start!

Spread the peanut butter over one half of your bread.

Next, add your sauce or jam to the same half. Then, drizzle with your favorite chocolate sauce. Close your sandwich.

On your stove top, heat a skillet to medium/medium-low.

Butter both sides of your sandwich and place it in the skillet.

Turn your sandwich often to ensure you get a perfect golden brown. Once color is achieved, remove from heat.

Cut the sandwich into either halves or quarters. Enjoy this gooey treat with a cold glass of milk or a delicious stout!

Pro tip: You can even add a creamy brie to kick it up a notch!

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CILANTRO LIME ICE CREAM “When I think of Austin, the phrase ‘All are welcome’ is the first thing that comes to mind. It’s a place that not only welcomes but celebrates people from all walks of life and encourages them to be themselves. Moving here over 20 years ago and being accepted by the people of this beautiful, eccentric city truly changed the course of my life, and I’m forever grateful for that. Although our little city has changed as it has grown up, I still feel that same heart and soul here. But it’s up to all of us to keep supporting the artists, musicians, farmers, artisans, organizations and businesses that were born here and do their part every day to ensure that what we all love about Austin will always remain.”

– Anthony Sobotik, co-owner of Lick Honest Ice Cream.

WEBSITE recipe on next page

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CILANTRO

LIME ICE CREAM INSTRUCTIONS Pour 3/4 cup cream into a small bowl.

Whisk in tapioca starch, then set aside.

In a saucepan, whisk the rest of the heavy cream together with the milk, sugar and brown rice syrup. Place over medium-high heat and whisk continuously until the mixture comes to a rolling boil. Reduce heat to mediumlow and continue cooking the mixture at a soft boil for an additional 5 minutes, whisking each minute.

INGREDIENTS 2 1/2 cups heavy cream 1 1/2 cups whole milk 1 1/4 cups granulated sugar 1/4 cup brown rice syrup 2 Tbsp. tapioca starch 1 small bunch fresh cilantro, coarsely chopped, plus a few sprigs, for garnish, optional 1 small lime, washed

Next, pour the cream and tapioca mixture into the saucepan, while whisking the hot mixture continuously.

The mixture will thicken almost immediately. Remove from heat and add the vanilla to the ice cream base mixture. Zest the lime directly into the saucepan, then stir it in along with chopped cilantro and vanilla. Cover with plastic wrap and refrigerate to steep and chill, 2–4 hours or overnight.

Strain the mixture, removing the cilantro and lime zest. If bits of cilantro and lime zest slip through, don’t despair. stir it in along with the aesthetic of the ice cream.

Pour into a prepared ice cream maker and churn until thickened to a soft-serve consistency, 15 to 20 minutes.

With a spatula, transfer the ice cream to a freezer-safe container and freeze at least 2 hours or until hard before serving.

Serve garnished with a simple sprig of cilantro or a wedge of lime.

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THANK YOU! ABOUT R/GA

ABOUT VISIT AUSTIN

R/GA Austin is a world-renowned advertising agency and innovation consultancy committed to helping companies grow by enabling them to change. We’re a proud and passionate part of the Austin community.

Visit Austin is on a mission to market Austin nationally and internationally as a premier business and leisure destination. This city has a one-of-a-kind culture and universal appeal, and we want to make sure people know about it.

PHOTOGRAPHER CREDITS Jo’s Coffee

Micklethwait

The Roosevelt Room

Sway

II Brutto

Lick Honest Ice Cream

Alison Marlborough Erik Medsker, Alex Miller, Robert Lerma Sarah Karney, Courtney Pierce

Nicolai McCrary, Robert Strickland Jody Horton Annie Ray

La Condesa

Jody Horton, Malee Hughes

Copyright © 2020 by R/GA Media Group, Inc. All rights reserved. Design and illustrations by R/GA Media Group, Inc. Photographs and recipes courtesy of the respective restaurants.

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