KIMBAL MUSK
Bringing his Kitchen to Austin
FOOD + BEVERAGE
CULINARY POWER COUPLE
MATHEW AND LORIN PETERS
The Food Issue
Hi Austinites! It’s our annual Food Issue and you’re going to want to eat this issue up. Perhaps literally. There aren’t enough pages to even summarize the growth in Austin’s culinary scene in the last three years alone, so we cherry-picked a few spots to share with you.
Kimbal Musk is opening his restaurant The Kitchen in Austin next month and in our cover shoot he shared the touching story of how he was inspired to get into the restaurant industry, what you can expect at The Kitchen, how temporary paralysis led to a fruitful philanthropic endeavor and more.
We did a deep dive with wedded chefs Mathew and Lorin Peters at their cocktail bar Prelude. The chemistry between the pair sizzles in and outside of the kitchen and between the fabulous photos and in-depth interview this feature could have easily been a dozen pages. Alas, we whittled it down to the six inside.
We took a short road trip to San Antonio to check out Austin-based Emmer & Rye’s Pullman Market and partner Tavel Bristol Joseph’s omakase dessert bar Nicosi. And, in theme with not enough space to get in all the goodness that is the Austin food landscape, the monthly Favorite 5 Things this month is 12, and getting it down to a dozen was a feat.
Finally, acknowledging that October is perhaps the busiest event-wise in Austin, we introduce you to three women working behind the scenes of Formula 1, share three local bands to watch at ACL, and Stephanie Coultress O’Neill provides advice on what to wear while you're there.
Cheers,
JENNIFER BIRN, EDITOR @AUSTINLIFESTYLEMAGAZINE
PS: The Food Issue is a special challenge because Austin gratefully has an embarrassment of riches when it comes to restaurants, chefs, food, drinks and cocktails bars to boast about. Recently I went to Tare, an omakase tucked away in an office building in North Austin and it was amazing! The vibe is more laid back than some, but each bite intentional and delicious. I also finally made it by Trona for happy hour. Make a reservation, get a password and check it out!
I'm really looking forward to checking out Lao'd and Elizabeth Street - where I can't believe I still haven't been! Where do you recommend? Would love for you to reach out and let me know.
October 2024
PUBLISHER
Joe Kerby | joe.kerby@citylifestyle.com
EDITOR
Jennifer Birn | jennifer.birn@citylifestyle.com
CONTRIBUTING WRITERS
Dominique Bejarano, Dani Dudek, Stephanie Coultress O’Neill
CONTRIBUTING PHOTOGRAPHER
Weston Carls, Brittany Dawn Short
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Emily Lisenbee
Learn how to start your own publication at citylifestyle.com/franchise.
photo credit: Megan Bucknall
Austin’s Ultimate
Culinary Power Couple
Prelude (and Maven) mastermind Mathew Peters & Cookie Rich founder Lorin Peters have a recipe for
Nicosi is Anything But Vanilla
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ARTICLE BY JENNIFER BIRN PHOTOGRAPHY BY BRITTANY DAWN SHORT
“We truly make each other stronger. He pushes my skills and I push him to step outside his comfort zone.” - Lorin
Lorin's wardrobe styling by Stephanie Coultress O'Neill
Austin’s Ultimate Culinary Power Couple
Prelude (and Maven) mastermind Mathew Peters & Cookie Rich founder Lorin Peters have a recipe for success
Chefs Mathew and Lorin Peters met while both working in one of the world’s most esteemed kitchens, The French Laundry, a three-Michelin-star restaurant in Napa Valley, California. Lorin tells Austin Lifestyle, “Matt was my sous chef. I was terrified of him because he was one of the most intense chefs in the kitchen.” Fast forward 12 years and they’ve been married for nine years, moved to Austin (where Lorin is from) seven years ago and have two daughters, 3 and 6, both born here.
Mathew has worked in acclaimed kitchens Adour Alain Ducasse and Per Se and Thomas Keller’s protégé is the only American to win the Bocuse d’Or, a global cooking competition akin to the Oscars of the culinary world.
During the pandemic Lorin launched Cookie Rich. Earlier this year they opened Prelude, itself a prelude to Maven. “Matt never planned to open a cocktail bar, especially as his first space, but when he found the perfect location for Maven, he saw an opportunity to let the public get a sneak peek of what’s coming,” Lorin shares. “Prélude allows guests to experience the space and have bar bites that are playful yet refined, just like Maven will be.” When Maven does open they say it will be, “Mathew’s take on fine dining while bringing an approachable environment and fun edge with hopes to bring a new level of dining not seen in Austin before.”
After a fun photo shoot at the stunning space, we dove into a wide-ranging conversation.
LORIN
YOU WERE A SAVORY CHEF, HOW DID COOKIE RICH COME ABOUT?
During the pandemic our culinary world just came to a halt, so I was forced to pivot and get creative. While I love cooking savory, I have a huge sweet tooth. I realized that the cookie was in need of a fancy shake up, so I did just that. I created our OG Cookie Rich out of my home kitchen. It snowballed, I went 1000% at it. In under two months I had an LLC, custom packaging, a website, a tiny, but mighty commercial kitchen and applied for trademarks and patents on my cookie brand and design. My favorite part of the process was creating my brand with Wendy Smith, owner of Smith Brand Studio. I wanted to make the cookie edgy, sexy, chic, and high-end. I wanted customers to be able to give them as gifts and create a wow moment. Wendy took what was in my head and turned it into reality. We launched on Halloween 2020, celebrating 4 years this year! It’s grown into something I am so proud of, and while I still don’t consider myself a pastry chef, I am happy to claim the cookie side of pastry.
Mathew, with his golden Bocuse d’Or shining on the shelf
AND NOW YOU’RE DOING COOKIE CAKES?
Yes! I haven’t been this excited about a new cookie product in a while. My mom and I would go to The Cookie Company in the malls and I was obsessed with the super soft and chewy cookie cakes. When I heard the mall locations were closing, cutting off access to central Austin, I refused to let the cookie cake die.
HOW INVOLVED ARE YOU IN PRELUDE?
I’ve been involved on the backend as owner. I helped design the space, set up private events…While Cookie Rich is my hero, and Prélude (and eventually Maven and more) are Matt’s, Matt and I are very involved with helping each other whenever we need.
THE ART AT PRELUDE IS SHOW-STOPPING. HOW WAS THAT CURATED?
I began a relationship with West Chelsea Contemporary in 2020 when they were my first Cookie Rich catering client. Once it came time for art to be chosen for Prélude, I approached WCC about making the space a working art gallery so guests could enjoy rotating art throughout the space as they sip cocktails. Allee Beatty (Gallery Director) and Derek Boone (Fine Art Consultant) at WCC put together an incredible collection to be hung around the home, including two pieces that Prélude purchased to be the pieces that welcome you into the space - Gary James McQueen’s “Eternal Bloom” over the main fireplace and a Simon Berger glass masterpiece in the foyer. All pieces that are for sale have white plaques that give more information about each piece and the price. There’s also a page in each menu binder that tells you where each piece of art is hung around the home, encouraging guests to explore and enjoy.
WHEN
IS MAVEN SLATED TO OPEN?
We plan to begin construction Spring 2025 and open to the public Winter 2026. The Prélude and Maven instagrams will document the phases of design, construction, menu development and more to give the community the ultimate sneak peek.
YOU MET WORKING TOGETHER. HOW DID YOU START DATING?
We worked together for eight months before we ever hung out outside of work. One day, I asked if any of my other chef friends wanted to go out in San Francisco that weekend but all of them had to work. Matt randomly chimed in and offered to go with me as he had been wanting to go down to SF and get out of the tiny town where we all lived in Napa. I wasn’t sure how I felt about hanging out with such an intense guy that was above me at work, but he got in the car that night and I immediately saw a different side to him - a kind and fun guy. We then sat for hours at a restaurant in SF getting to know each other, followed by a wild night drinking cocktails and going dancing. We’ve been together ever since that night.
WHO COOKS AT HOME?
We used to split the cooking more evenly as I miss cooking savory food each day, but after having kids and our crazy schedules, I let him cook most nights that he is home.
WHAT’S A GO-TO DINNER AT HOME?
Asian rice bowls. We steam sushi rice and season with lime, cilantro, and chopped cashews, then pair with roasted peppers, onions, chicken thigh and make some sort of ginger/soy reduction.
WHAT ARE SOME OF YOUR FAVORITE RESTAURANTS IN AUSTIN?
Bartlett’s (we go like once a week), Qi (or any of Lin’s restaurants), Juniper, Comedor, Kevin Fink’s concepts, and Olamaie are the ones we usually go to most often or recommend to people visiting Austin.
DID YOU ALWAYS KNOW YOU WANTED TO SETTLE DOWN IN AUSTIN?
I was born and raised in Austin and went to UT, so the love for Austin has always been there. While I knew I would maybe return one day, I wanted to explore and cook all over and I am so glad that I did. We loved NYC, but knew if we wanted a family and our own businesses, Austin would be a good blend of what we loved about New York and Napa Valley.
WHAT’S SOMETHING YOU ADMIRE ABOUT MATHEW?
His work ethic and humble personality. Matt is one of the best chefs in the world, respected by so many big chefs, however when you meet him, you would never know. He is kind, doesn’t talk about himself and I am usually the cheerleader that brags for him instead. He competed in the most prestigious culinary competition in the world, the Bocuse d’Or, and was the first and only American to have won gold in the 30-year history (check out the gold statue at Prélude in the Bourbon Room). Despite being crowned best chef in the world that year, he’s just a simple girl dad that loves golf and working hard. His work ethic is unlike most anyone. It inspires me to do the same, and while I am no Matt Peters in the kitchen, putting my head down and working hard like him has gotten me to where I am today.
MATHEW
WHAT’S YOUR FAVORITE PART ABOUT BEING A CHEF AND NOW RESTAURATEUR?
My favorite part of being a chef is the creative process of new dishes and being able to share that with our guests. Now, being and positioning myself as more of a restaurateur, I have had to find balance between the kitchen and day-to-day operations as a whole. I find myself mentoring and relinquishing control to allow my team to grow. This gives me the ability to work on the business and begin carving a path forward to our goals. As hard as it has been to take time away from the day-to-day cooking in the kitchen, I’ve found great enjoyment in this new challenge.
WHAT’S THE BEST ADVICE YOU
EVER RECEIVED FROM THOMAS
KELLER?
Chef’s best advice and one that he speaks of often is “Patience.” For me, this is allowing myself to be patient with my career at every step of the way whether that is advancing my skills or being patient for the right space to open my flagship restaurant, Maven. It has been a difficult thing to do at times, as you see people opening restaurants left and right. However, for me it was not only about finding the right space and the right deal, but also the right partners that understand my vision for what I want to build in Austin. I grew frustrated when it took longer than expected, but now I have spent years living in Austin and getting to know what the city needs, meeting purveyors, and building relationships. I have enjoyed meeting and cooking for incredible people that are now some of my investors or regulars at Prélude.
WHAT’S SOMETHING YOU MOST ADMIRE ABOUT LORIN?
Her ability to captivate a room with her glowing personality is remarkable. I am much more reserved and laid-back and she definitely brings the best out of me.
DID IT TAKE MUCH CONVINCING TO GET YOU TO MOVE TO AUSTIN?
I won’t say that it took much convincing from Lorin, but I did struggle convincing myself at first. I loved NYC and it still holds a place in my heart. but I knew long-term this was where we needed to be not only for my family but for our businesses. We saw something in this city and sometimes that patience needs to be applied to allow that process to unfold. Excited to be part of this beautifully evolving city and growing with the community.
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Kimbal’s Kitchen
ARTICLE BY JENNIFER BIRN | PHOTOGRAPHY BY WESTON CARLS
Social entrepreneur, chef & restauranteur Kimbal Musk’s The Kitchen is slated to open next month
In 1995 Kimbal co-founded a tech company with his brother Elon Musk. In 1999 they sold it for over $300 million he moved to NYC and enrolled in the French Culinary Institute. He tells Austin Lifestyle, “I sold a tech company and could do whatever I wanted. I decided I wanted to go learn to cook.” He opened his first restaurant, The Kitchen, in Boulder Colorado in 2004. Twenty years later, he’s opening The Kitchen in Austin, where he’s spent a lot of time since his brother Elon moved here during the pandemic.
We had a chat with him about the restaurant, Austin, his philanthropic endeavors, his not without challenges journey to get here and more.
WHY DID YOU DECIDE TO OPEN THE KITCHEN?
When we started we were one of the founders of the farm-totable movement. Back in those days, 20 years ago, we couldn’t get high-quality source ingredients, it wasn’t actually a thing. Carrots were just carrots, there was no differentiation. From farm-to-table was an idea to bring local farmers online, get them to give us the kind of things you could only get in a farmers market, which was the best seasonal ingredients you can imagine. Now, all the farmers are online and it’s easier, but our mission is just really extremely well-sourced food. We get to know our farmers and ranchers as best we can and we’ve grown into Chicago, Boulder and Denver and now Austin.
WHY DID YOU CHOOSE AUSTIN TO BE YOUR NEXT LOCATION?
During the pandemic I spent a lot of time here and watched this town has come alive. I’m part of Tesla and
would come out here and go to one restaurant after the other and was really impressed with the restaurant community. I like to be in towns where other restaurants are great.You want to be part of a great community and I was very impressed with Larry McGuire’s group, Liz Lambert, John Carver…they’re all really good and they care a lot about their product. They’re really passionate about the food they produce and their service.
WHEN YOU WERE GROWING UP WHAT DID YOU WANT TO DO?
I started cooking when I was a kid and I loved cooking. It was a beautiful way to bring my family together. Even though I was eleven or twelve, my family couldn’t just sit down and focus and be present -but when I cooked, everyone would sit down and we would have a beautiful dinner. It wasn’t necessarily that I wanted to do it for my career, I just loved it. Even when I went to cooking school, I didn’t think about doing it as a career, I wasn’t sure after selling a tech company what I would do, but I thought I would never regret going to cooking school, and I never have.
WHEN DID IT BECOME WHAT YOU WANTED TO DO?
I graduated just before 9/11 and that’s really when I understood the power of cooking for people. After 9/11 I was one of the few people who was able to volunteer for the firefighters and for six weeks, cooking food at Ground Zero for 16 hours a day was one of the most powerful, beautiful experiences. It was traumatic, of course, but beautiful. Everyone was just driving themselves crazy in their apartments, so I went and worked and cooked for the firefighters instead. They converted a gymnasium to a cafeteria and I remember watching them walk into the gymnasium covered in dust. They would take off their shells and have a gray look about them. Then we would feed them. We were like this little submarine full of chefs that were just so psyched to be able to cook for the firefighters, so we put so much energy and love into it and this room would slowly start coming to life as the firefighters would start to eat their food and talk with each other. Being able to watch them refresh themselves in front of your eyes, going from completely downtrodden to ready to go was one of the most pivotal moments of my life. That’s when I decided
I had to do a restaurant. I didn’t want to do New York, so we did a road trip around the country. I love the mountains, so we started in Boulder in 2004.
HOW MUCH OF THE MENU DO YOU CREATE?
I’m involved in every dish. My chef partner, Michael Bertozzi, moved to Austin to run this restaurant from the chef side and he’s just such a talent. He and I go back and forth on dishes.
HOW WOULD YOU DESCRIBE THE KITCHEN TO SOMEONE WHO’S NOT FAMILIAR WITH IT?
It’s farm-to-table, seasonal shared plates. It’s food that is very well sourced, seasonal with some dishes that are on the menu all year. Tomato soup, for example, will always be on the menu. Garlic fries are always on the menu. We want to make sure there’s some consistency so people can get their favorites and come back for those, but we love changing the menu as well. Half of it is the same and half of it changes seasonally.
BIG GREEN, A NON-PROFIT YOU STARTED TO ENCOURAGE GROWING FOOD, ALSO GREW OUT OF TRAGEDY.
Yes.I went down a ski hill on a children’s run in an inner tube. It was the same size tube for me as my kids, and I’m 6’5.” My kids were four and seven-years-old at the time and I thought it seemed too small for me, but I did it. I got to the bottom of the run, the tube flipped and I landed on my head going 35 miles/hour. I was paralyzed for three days in a blink of an eye. It was the most terrifying three days of my life. I was speaking to God and there was only one beautiful voice and it was saying, ‘You’re going to be fine and when you’re fine, you’re going to work with kids and food.’ It was really cool because I had a lot of success in my life and this was a message to say I was going to give back. It was beautiful.
AND IT LED YOU TO BUILD LEARNING GARDENS
Yes, we built Learning Gardens in about 650 schools. We we did 100 in a city at a time in Denver, Chicago, Memphis, Indianapolis, Detroit, LA, Pittsburgh…and then when Covid hit.
AND YOU HAD TO PIVOT
Because we weren’t allowed to be in schools, we had to stop doing the Learning Gardens and we started to find nonprofits around America that we could fund and became like an angel investor for nonprofits working
for our mission, which is growing food changes lives. We want to get everyone in America growing foods. It was cool to have that kind of death and rebirth. We reinvented our whole vision and now have 150 nonprofits that we work with around the country. We provide them garden equipment and funding and we have a big green bus that goes around the country delivering gardens.
WHAT ARE YOU MOST PASSIONATE ABOUT RIGHT NOW?
I’m very excited about Austin and the energy of the city. This city is like nothing else in America. It has a really great, palpable energy. Austin is having its moment right now and there’s not actually another city in the country that’s having a moment.
YOUR STYLE IS INTRINSICALLY AUSTIN, WHEN DID YOU ADAPT THE COWBOY STYLE?
People tell me I try to look like a Texan. I was in Texas an hour or so from Austin trying to figure out how to do outdoor farming and would go and work with farmers. It was very, very hot and I borrowed a hat from the farmers. They said it’s really not cool to borrow a hat because it’s sweaty, but also your hat is like your pet. They said I could do it once, but not again and they took me to Allen’s Boots and helped me pick out a hat. I just kept wearing it ever since.
QUICK FIRE: LAST MEAL WOULD BE Roast chicken.
FAVORITE BOOK Game of Thrones.
FAVORITE RESTAURANTS IN AUSTIN I think Jay Carver’s is favorite, it’s always excellent. Then Jeffrey’s, Clarks and Red Ash and the restaurant on the fifth floor of The Proper Hotel are fun to go to.
IF YOU COULD SHARE A MEAL WITH ANYONE Mick Jagger
FAVORITE QUOTE The Picasso quote ‘The meaning of life is to find your gift. The purpose of life is to give it away.’
BEST ADVICE YOU RECEIVED Everything comes in cycles, so know if you’re really low, you’ll be really high at some point, but if you’re really high, know that you’re going to be really low at some point. It sort of calms the nervous system and helps manage things. I live a very interesting life from one day to the next so it’s good to know keep my knees bent and everything is going to be fine.
Kimbal pointing directly at the building where The Kitchen will be
The holidays shine brightly for some, but not everyone shares in the same warmth. Together, we can make the season brighter for families in need. To find out how you can help Central Texans in need this Christmas, scan the QR code or visit doingmostgood.org/Angel
NICOSI IS ANYTHING BUT VANILLA
ARTICLE BY JENNIFER BIRN PHOTOGRAPHY BY ROBERT LERMA
A great thing about being an adult – we can make a choice to have dessert for dinner, and Nicosi provides an exceptional reason to do so. Part of Emmer & Rye Hospitality Group’s 40,000 square-foot Pullman Market located at Pearl in San Antonio, Nicosi is led by award-winning Executive Chef and Partner Tavel Bristol-Joseph – and don’t expect cupcakes and ice cream – not in a traditional sense at least. Each seating 20 guests are situated in a square around an open kitchen for a multi-course dessert-tasting menu that challenges guests’ expectations of dessert by embracing acid, sweet, bitter and
savory all while extracting the nuances that truly make them unique.
“It has been a dream of mine since I was 17 to be in a space that celebrates desserts and the artistry behind it. I am excited to finally see Nicosi come to life,” says Tavel. “Nicosi is a space that will allow chefs like our chef de cuisine, Karla Espinosa, and guests to explore what desserts are and how different they can be to each of us. Nicosi will be a dessert bar unlike any of its kind as we explore and push the boundaries on the thresholds of acid, umami, bitter and sweet in desserts.”
The dessert bar that mixes a Japanese Omakase experience and speakeasy cocktail bar will surprise your senses with a unique culinary adventure
At Nicosi, you’re guaranteed to try something, likely many things, you have never even pondered trying before. And, while not every course is necessarily sweet, you may want to have a savory snack a couple of hours before if you’re the late seating or a few hours after if you’re the early seating. Whatever you do, walk in with an open mind and prepare to be wowed by this one-of-a kind journey that’s part of Tavel’s genius come to life.
Nicosi is located at 221 Newell Ave., San Antonio, TX 78215. Reservations are available on OpenTable and each seating is $100 for the experience with N/A pairings and $120 for alcohol pairings. For more information, visit www.nicosisatx.com.
Facts & Anecdotes
• Nicosi is Tavel Bristol-Joseph’s middle name.
• There’s a ‘no photos/no phones’ policy so that people stay present (and surprised) during the experience.
• Nicosi is one of four distinct restaurants at Pullman Market, The others are Mezquite, Fife & Farro and Isidore.
• Nicosi’s dessert-tasting menu features four bites and four dishes with a corresponding beverage pairing. It will change every three months.
• The open kitchen is designed to foster one-on-one dialogue with the chefs.
• There are two experiences a night at 5:30 p.m. and 8 p.m. Wednesday-Saturday.
• If staying overnight, Hotel Emma is a favorite steps away or Plaza San Antonio is great choice less than 2 miles away and closer to The Riverwalk and The Alamo.
ARTICLE BY JENNIFER BIRN
Pullman Market is Pure Culinary Joy
A SPECIALTY GROCER WITH TEXAS-BASED PRODUCE, GOODS & RESTAURANTS...
Bakery
Located at 221 Newell Ave. in San Antonio, the bread and baked goods alone are worth the drive from Austin. You’ll find the most wholesome freshbaked sourdoughs and delectable cookies and pastries.
Partner Kevin Fink shared they use the whole animal at this butcher, in the largest culinary market in the Southwest, that sources from local ranches. Visit pullmanmarket.com for more.
Ceviche Bar
Here you can choose from several styles of ceviche, from traditional to spicy that packs a kick, made with fish we were told is caught within the last 48 hours and served with fried tortillas made on-site. It’s 10/10.
Isadore
One of four distinct restaurant concepts at the market, joining Mezquite, Fife & Farro and Nicosi. There are also casual options including the ceviche and taco bar, burgers, sandwiches, ice cream and more.
The Team
Emmer & Rye Hospitality Group, a Texas-based restaurant group with concepts including Emmer & Rye, Hestia, Canje and Ezov in Austin led by partners Kevin Fink, Tavel BristolJoseph, Alicynn Fink, Berty Richter and Rand Egbert.
Women Steering F1 in Austin
A few faces behind the scenes of COTA’s dynamic Formula 1 Grand Prix race experience
ARTICLE BY DOMINIQUE BEJARANO
"YOU’RE
STARTING TO SEE MECHANICS AND DIFFERENT PEOPLE WITHIN THE GARAGE... ALL STARTING TO BE WOMEN.” -ALICIA PRILLIP, EVENTS LOGISTICS MANAGER
Formula 1 at Circuit of The Americas (COTA) is more than just a race, it’s a three-day festival attracting over 400,000 fans. Behind-the-scenes of this male-driven event are three women whose work is pivotal to the experience: Allie Stone, Vice President of Marketing & Communications; Bailey Hansen, Hospitality Manager; and Alicia Prillip, Major Events Logistics Manager.
Allie joined COTA in 2019, just a month before her first F1 race. “I fell in love with motorsports after that first race,” she shares, “It felt like you were backstage of a Super Bowl.”
F1’s popularity has surged and Allie has played a crucial role in navigating this growth. “In the last five years it’s 10 times more popular than it’s ever been before,” she says. “I know when I first started here, I had friends who were like, ‘Where do you work? What’s F1?’ and now it’s, ‘Can I get tickets to this year’s race?’”
There are currently three F1 races in the U.S., but COTA stands out as the only purpose-built F1 track in America, a unique edge for the Austin race. “We are the most affordable race in America right now, and we plan to keep it that way,” Allie says. This year, the festivities will be enhanced by performances from acts like Eminem and Sting, along with many local bands at the amphitheater.
The logistics of a 23-race season involves 20 cars, making up 10 teams, traveling over nine months across 20 different countries on five continents. Alicia’s responsibilities range from coordinating with international freight to ensuring compliance with FIA regulations and safety for every team. She’s been part of COTA for 10 years and has seen a notable increase in female representation within the paddock. “You’re starting to see mechanics and different people within the
garage... all starting to be women,” she says. Speaking on the industry’s male dominance, Bailey adds, “Between us three, I think we do a really great job of having each other’s back.”
Bailey and her team are responsible for curating a uniquely Texan fan experience, ensuring fans are getting 12 hours of entertainment per day. “ I enjoy creating experiences for people and those memories. My personal favorite part of an event is looking around and seeing a little kid on like their dad’s shoulders that are so excited to be there and they’re making those memories,” Bailey reflects.
Success isn’t just about putting on a world-class event, it’s about shaping the future of motorsports. “The marketing team is dominantly female now, which I think is the first time ever,” Allie noted. “We want to make sure that we leave it better than we found it.”
Alicia Prillip
Bailey Hansen Allie Stone
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The Toast of F1
SINCE THE 2021 SEASON ITALIAN SPARKLING WINE FERRARI TRENTO HAS BEEN THE OFFICIAL PARTNER OF FORMULA 1
Fans at Formula One will once again cheer victories with bubbles from award-winning winery Ferrari Trento. Matteo Lunelli, President and CEO of Ferrari Trento told Austin Lifestyle, “Throughout the years, Ferrari has been the celebratory toast of many of the world’s most iconic events, but the honor and prestige that comes along with this unique partnership is unlike any other. The partnership marks the first time in nearly a century that an Italian sparkling wine was chosen to be featured on the iconic podium.” He says it’s been such a great partnership because, “Ferrari Trento shares with Formula 1 the values of innovation, passion and the pursuit of excellence in every detail.”
Stefano Domenicali, President and CEO of Formula 1, agrees saying, “Celebrating success is part and parcel of both our DNAs and Ferrari Trento, which has always been present at the most important moments in sport, is the ideal partner for us.”
Justyn LeFebvre
ARTICLE BY DANI DUDEK
Photo by Ismael Quintanilla III
Chief Cleopatra
Originally hailing from Corsicana, Texas, Chief Cleopatra (born Jalesa Jessie) came to Austin in 2012, garnering media praise and prompting comparisons to Santigold. She is a five-time SXSW official artist and is excited to play ACL for the first time! Drawing inspiration from Aretha Franklin and Wu-Tang Clan, her performances are fueled by soul, funk, pop and hip-hop.
“I love Austin’s music scene. It is definitely one big family of support and creativity and I love it,” she says, adding, “ ACL Festival is definitely going to be an important moment in my career but also a personal milestone that I’ll get to cherish forever.”
Chance Pena
He may have been eliminated from The Voice in 2015, but nothing is going to stop this Tyler, Texas, native. The 19-year-old has developed a penchant for penning songs that showcase an emotional vulnerability that connects with his growing legion of fans. In addition to playing ACL, Chance played Outside Lands this year and will be adding support to Kaleo’s Payback Tour, followed by a headline UK + European tour.
Fun fact: Chance told 1883 Magazine “If I could only listen to two artists for the rest of my life, it would be Kid Cudi and The Lumineers.”
Kalu and the Electric Joint
Blending psychedelic soul music with rock and roll and ancient rhythms of Africa, Kalu and the Electric Joint offer an experience that will have you entranced. Their music invokes a range of emotions with an uplifting and empowering message carrying modern music forward while paying tribute to the inspirations of the past.
He says, “Playing ACL feels like an acknowledgment of the journey of immigrating to the United States at age 18 from Nigeria and at 25 (2007) moving to Austin in pursuit of music and never backing down. We’re bringing to the stage the energy of all (the dreamers, the underdogs) who have carried us here. It’s their win too!”
Photo by Shervin Lainez
Photo by Ismael Quintanilla III
Photo by Ima Leupp
Austin City Limits Style Inspo
I, like so many of us, love festival fashion. As you put together Insta-worthy outfits it’s important to remember to blend style with comfort. ACL days can be long and you don’t want your feet to be killing you by the time your favorite act takes the stage.
One standout look begins with a printed scarf, effortlessly draped as a skirt. A scarf offers both airiness and movement, ideal for dancing through the crowds. Pair it with a versatile denim top, like the cropped sleeveless one pictured. Whether you’re channeling rock or country vibes, denim never goes out of style. Complete the look with Western-inspired booties. These strike the perfect balance between toughness and comfort, keeping your feet protected while still looking chic. Finally, add your favorite sunglasses for a bit of flare, and essential sun protection. This outfit isn’t just stylish; it’s practical, offering comfort and versatility for a full day of music and fun under the Texas sun.
Fashion & function are critical components for festival ensembles
FAVORITE things 12
Restaurant Edition - more than 5 because we couldn't choose
ARTICLE BY JENNIFER BIRN
1. DATE NIGHT: YAMAS & BUREAU DE POSTE
Helmed by the Nikolakos’ and Chef Jo Chan respectively, Yamas transports you to Santorini and Bureau is delightfully Parisian, attached to Tiny Grocer and next to First Light bookstore.
2. BURGER: NADC BURGER AND JEW BOY
NADC (Not a Damn Chance) Burger resulted from a Michelinstarred chef and a pro-skateboarder setting out to make the perfect ‘backyard dad burger’ – with success. Jew Boy, just yum.
3. LUNCH: WALTON’S, TINY BOXWOODS & SNARF’S Walton’s Fancy & Staple, owned by Sandra Bullock, is a brunch and lunch staple. Reasonably priced and delicious…Also love Tiny Boxwoods or a sandwich from Snarf’s Sandwiches
4. HAPPY HOUR: TINY TACOS AT TENTEN & BOA STEAKHOUSE; MARTINI TUESDAYS HESTIA BAR
I love a tiny taco and couldn’t choose between TenTen and BOA’s happy hour bites. Also love Hestia Bar’s martini paired with their juicy sliders
5. SPECIAL OCCASION: SUSHI BY SCRATCH & THE GUEST HOUSE
The omakase experience in a speakeasy-like room at Lost Pines is one of my top three favorite meals, ever. Also love The Guest House with creatively plated food, theatrical cocktails and a fun atmosphere.
