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PREMIER ISSUE 2014

CONTENTS 9 LETTER FROM THE EDITOR 11 CONTRIBUTORS 12 TRENDSPOTTING

Craft Pride 16 LOCAL LIVING

Greenling 21 INSIDE OUR KITCHEN

Cooking with Hilah | Fruit Tart

Trish's Kitchen | Crepe of the Season & Once in a Lifetime Salad 26 FOOD TRUCKS

Fried & True | Melvin's Deli Comfort

34 SIP IT

Our Favorite Cocktails of the Season 36 FOODSCAPE

Fall Festivals & Events 41 FOR A CAUSE

Mobile Loaves & Fishes 44 TRAVEL | DAY TRIP

Shore Club Volente Beach 62 UP IN SMOKE

The Austin BBQ Trail, La BBQ,

Live Oak BBQ, Stiles & Switch BBQ 68 TAYLOR'S MUST LIST

28 CELEBRITY SPOTLIGHT

Roger Mooking

69 TASTEFUL TECH

Favor | Mobile App

30 SOCIAL AUSTIN

Restaurants We Love

71 AUSTIN FAVORITES

El Chile | Same Flavor, New Location

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FEATURES

56

BARLATA

Tapas Restaurant

50

STACKING The Deck

59

COOKING Planit

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Premier Issue 2013 7

PREMIER ISSUE 2014

MORE CONTENTS

PUBLISHER

Shawn K. Lively

EDITORIAL TEAM EDITOR IN CHIEF Hayden Walker ASSOCIATE EDITOR Nancy Marr CONTRIBUTING WRITERS Michelle Laguno, Daniel Ramirez, Trish Wesavich, Kristen Sheppard, Lea Thompson, Taylor Butler, Angel Johnston, Nancy Marr, Jennifer Gorn, Natalie Ridder, Hayden Walker, Meagan Vitek, Marie Saba RECIPE CONTRIBUTER Hilah Johnson

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ART & PRODUCTION ART DIRECTOR Kamryn Walden - Tabu Marketing WEB DESIGN Stone Slade - Wet Media Designs CONTRIBUTING PHOTOGRAPHERS Lea Thompson, Becky Kittleman, Courtney Pierce, Candace Parker LETTERS TO THE EDITOR info@austinfood.com

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SUBSCRIPTIONS & ADVERTISING Email us at subscriptions@austinfood.com or subscribe online at austinfood.com For advertising information, please e-mail info@austinfood.com JOB INQUIRIES/INTERNS info@austinfood.com Did you just grab the last copy of AFM? Let us know! info@austinfood.com Austin Food Magazine is Austin owned and operated.

Published by Texas Lifestyle Media, Inc.

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© and ™ 2013 Texas Lifestyle Media, Inc. All rights reserved.

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LE T T E R F ROM T H E E DI TOR

AUSTIN’S GREAT FOOD ENVY

BY HAYDEN WALKER

WHAT MAKES AUSTIN SO EXTRAORDINARY? If you ask anyone that’s lived in Austin in the decade, you’ll get a mixed response. There’s really no simple reason or explanation. Whether it’s love for the amazing nightlife, the gnarly music scene, the scenic Hill Country, or that great American dream of a better quality of life; Austin captivates the attention of the entire world. While there are some that can give you an entire list of terrific reasons why they love this city, there lays no one simple explanation. There’s honestly hundreds or reasons to love Austin, but one great passion we all seem to have in common is our obsession for good food. For Austin, It’s a growing devotion that has matured over several years, and a passion that’s become the growing envy of the entire world.

Austin Food Magazine is about the celebration of an extraordinary food culture in a city that thrives on a concept of being weird and unique. Our talented writers have a profound passion for food with obsessions ranging from smoky barbecue, to classy downtown bistros, and eclectic food trailers serving farm fresh produce. We’re a diverse cadre of narrators with backgrounds such as Chefs, food bloggers, social networkers and home cooks. We have the pleasure of presenting the greatest food experience your eyes have ever seen. As the Editor of this magazine in a burgeoning culinary town like Austin, I have the pleasure of eating and writing about some of the most incredible food ever created. To share this experience in Austin, a city that has yet to reach its true culinary zenith, is truly a privilege. Dream job? You bet!

As the city progresses though this astonishing transgression, our taste for good food has evolved with it. Many of us can say we’ve sat in a late night drive through ordering fast food at 2 a.m. looking to fill our bellies with unappealing cold tacos, or greasy burgers and fries after a crazy night downtown. For some of us those days are long gone! The days of dining at a generic fast food pit stop, the friendly neighborhood steakhouse, or a visit to the food courts at your local mall no longer fit in to our daily routine. While some of those establishments will always have a staple in the history of the American food culture, we salivate for something more transcendent. Our tastes have matured like a fine wine and some of us have moved on from those old philosophies. We welcome the concept of farm fresh ingredients, sustainability and complexity in our culinary vocabulary.

Our perspective of sustenance has evolved, and it’s helping to define the changing culture of Austin. Some of the finest Chefs and food enthusiasts from around the world have travelled here in search of the opportunity to present us with their vision of culinary perfection. Talented Chefs with names like David Bull, Paul Qui and Shawn Cirkiel are the true rock stars of our community with cuisine and dishes that have changed the food culture as we know it. Why did they choose Austin? Cities like New York, Los Angeles and Paris have traditionally been known to attract the caliber of such talented individuals. The truth is, they chose Austin, and we’ve embraced them with open arms and a big appetite! For us, Austin doesn’t have to be perfect or lend itself to a fixed genre of palatable nourishment. We value our ability to be different and lead the way of culinary diversification like no other city in the United States. With all-due respect to the rest of the world, Austin is a food enthusiast’s cloud-nine, and we proudly welcome those willing to join us on our culinary journey.

Welcome to Austin Food Magazine, the kitchen is open…

Hayden Walker, Editor in Chief

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Premier Issue 2014 9

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T RE N DSP OT T ING | CR AF T PR IDE

T

exas pride (and Austin pride for that matter) is something that runs through the veins of nearly every state resident.

Simply stating the words, “I live in Texas” radiates a sense of confidence and satisfaction, an impression that is perfectly illustrated in Davy Crockett’s famous quote “You may all go to hell, and I will go to Texas.” In Texas, we are unmistakably Texas proud.

Not far behind our state’s deep love for football, music and food lies a liquid passion that has the ability to unite strangers, bond friends and brand many of our memorable events. The liquid lubricant that sometimes flows more freely than water and might as well be pumping through Texan’s veins is beer. Our unquenchable pride was recently affirmed and sated after visiting one of Austin’s newest bars and one of Rainey Street’s newest residents – Craft Pride.

Nestled among the increasingly trendy bars of Rainey Street, sequestered within a deep red house, is Craft Pride, a bar that proudly serves beers that were born and brewed solely in the Lone Star State. 54 local craft beers line the rustic wooden bar, only presenting a fraction of the brews offered and thus proving that Texas craft beer is alive and well.

PHOTO BY CHELSEA FULLERTON

It is an understatement to say that one can be Texas proud as he or she steps inside the elegantly decorated walls of Craft Pride, where it seems as though one has set foot in the confluence of city and country. The attention to detail doesn’t end with the microbrewery selections on tap, but radiates from every aspect, of the interior design. A Texas-sized map of our state, beautifully cut from pieces of wood, is displayed on the ceiling in the center of the bar. Each Texas Brewery is represented on the map by a backlit hole, allowing one to see the stretch of breweries in the state like stars in the sky. The ambience, all of which echoes the down-to-earth vibe of Austin, is a unique mix of dark walls and heavy wooden accents.

Textured black damask wallpaper lines the walls of the lounging area, a spacious laid back room with wooden high top tables and couches. Approaching the bar, one transitions from the speakeasy feel of the lounge to the warm and rustic bar. The bar itself is made of a large tree trunk, chiseled and finished with a slight shine.

But the quality and finesse of the establishment isn’t reserved solely for the aesthetic. Craft Pride offers 54 Texas brewed craft beers on tap, illustrated on a large, colorful menu that is divided by type, each with a short description, thus allowing for easy choice navigation. Making a decision, however, is an altogether different matter.

The unique selection of beer causes a ‘kid-in-a-candy-shop’ effect,

as a thirsty Texan’s excited eyes scan the menu.

The patrons behind the bar speak very fluent “beer,” as if it were their first language, eager to share their knowledge and passion.

The endless amount of information presented by our beer-tender, Tre, had us curious to know if there was anything he didn’t know about Texas beer. With a simple flavor preference, each beer-tender can offer several beer options, as well as unique mixtures and combinations to satisfy your liking. With a sample poured and delivered to your hands in seconds, decisions have never been so delicious.

The staff’s contagious excitement had us asking questions, getting answers and left us with a sublime aftertaste, as well as a better knowledge of all that Texas’ brew craft has to offer.

In addition to the 54 beers on tap, Craft Pride also has two taps for ‘On Cask’ and ‘Nitro’ beers. As the only place in Austin that can nitrogenize their own beer on-site using a “beer engine”, we highly encourage you try the Nitro beer, whatever it may be when one visits. Once the nitrogen is added, the result is an initial cascade effect, similar to a Guiness pour, as the nitrogen escapes from the beer. The flipped ratio of nitrogen to carbon dioxide creates a much creamier, full flavored beer. The On Cask beer is equally unique, as it is, literally, beer in the raw. Naturally carbonated and served at a slightly warmer temperature, this untamed beer is a rare experience.

Outside, in both the front and back, are comfortable patios for those looking to breathe the fresh Texas air, complete with a craft beer from the Lone Star State in hand. If hunger strikes, or if the travelling scent of freshly cooked bread and cheese causes a sudden craving, Detroit-style pizza is available from infamous pizza parlor, Via 313. Housed behind Craft Pride, Via 313 prepares out of this world pizza, all of which pairs perfectly with an ice-cold beer – a timeless and delicious combination loved by all.

While only Texas craft beers are available on tap, Craft Pride also sells bottled beer from all over in their Bottle Shop, a convenience store connected to the bar and accessible from an outside door.

Several of the beers on tap are bottled and ready to take home, as well.

As fellow Texans who are proud of our lone star state we can say with confidence that Craft Pride puts the pride in Texas beer. Drink up, Texas.

Story & Photography by Meagan Vitek

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Premier Issue 2013 13

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LO C AL L I V ING | GRE E N L ING

E

VERY GREAT CONCEPT BEGINS WITH A DREAM. Dreams lead to vision, and vision to passion. Mason Arnold woke up one day with a dream to do what he could to change the way the world eats and shops for groceries. Once the vision was planted in his mind, there was no stopping him from pursuing what is now his passion. One thought process lead to another and within four months, the first Greenling box was delivered to a customer, who remains loyal even to this day.

That was eight years ago.

So, how does a busy parent with a professional career go from shopping weekly at a large-scale grocery store, to ordering locally-grown and sustainably-produced fruits, vegetables and packaged foods from Greenling? It occurs when the consumer decides he or she also wants to do what he or she can to change the way their family eats, leading to a healthy way of living that directly supports the community.

Ordering groceries to be delivered to your home, for free, helps everyone involved, from the customer to the farmer to the packaged food producer. The consumer saves time and eats better and healthier while supporting local economies. Mason explained that the Greenling team really procures “the best food out there” and brings it to the people of Austin so that they know it is clean of preservatives and chemical additives.

PHOTOS COURTESY OF COURTNE Y PIERCE

It’s also very easy to sign up. There are no contracts or commitments.

You can start and stop any time. Just enter your zip code on their website to determine which two days of the week Greenling delivers to your area and start ordering immediately. The greater Austin area is included all the way from Georgetown to San Antonio. On the website you can see photos of the farms where the produce and products come from and even get to know the farmers themselves. Everything is transparent and in fact you are encouraged to see precisely where your food is coming from.

There is no need to worry about the quality of your groceries in the Texas heat, as Greenling goes to great lengths in order to keep the items you’ve ordered fresh and cool. Grocery boxes are kept in refrigerated trucks which are then brought right to your doorstep, remaining cool as they are packed with ice sheets for 4 hours. Milk, poultry and beef are additionally packed in cooler bags inside the boxes. Greenling guarantees 100% satisfaction on their delivery system, which they have perfected.

Greenling is continuously conducting extensive research on what they think is healthy and quality food. “We think it’s about nutrient density, not calories, fats and salts, that make good quality food says Mason.

They scrutinize vendors to ensure they are adhering to true organic and sustainable principles and they have even been proactive in encouraging farmers to transition from traditional farming to organic (or as close to as possible) farming. The same goes for packaged foods, even when they hear it is cost prohibitive, Greenling will, on their own dime, assist in procuring organic and higher quality ingredients so that the packaged food reaches that par that Greenling sets. “This has created great partnerships for us” says Mason.

He told me the story of a local farmer who wanted to grow high quality grains but did not know how to attract local buyers to make the effort worthwhile. Greenling helped by putting out a survey on the farmer’s behalf and took that information to the farmer giving him the list of vendors who would agree to buy their local grain. This is what makes Greenling so amazing. Many food products have taken off because Greenling agreed to put them on the ordering page of the website to see if there was interest before the seller even began large-scale production. Greenling has helped many companies launch this way, from surveying the market, to holding recipe contest parties showcasing new and upcoming products. Afterward, the products would be selected to include in Greenling’s online ordering.

Greenling is becoming so successful; it has now expanded into DallasFort Worth and Houston. “Getting the word out about the benefits of eating local and organic can be a challenge, but we love doing it and creating communities around local food. It has been extremely rewarding as we have expanded” says Mason. One of the first steps Greenling takes is to travel to markets to assess local food systems and decide if there is enough food grown nearby to launch a Greenling delivery service in the area. Some towns are more educated about sustainability than others and so sometimes Greenlings role is an education process.

Greenling has launched a redesign of their website giving more transparency and options along with different features for more interaction between local foods vendors. Next year, they will launch the popular program in other states, continuing to help other markets grow locally.

The vision of Greenling is impacting the lives of people in our community, starting a movement around the country. I imagine that it must feel pretty darn good to wake up every day knowing that a dream, turned passion is truly making a positive difference.

BY TRISH WESAVICH

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Premier Issue 2013 17

Shake, Shake, Shake.

Pick•3 Mini ‘Tinis: Phrase 1: A Perry’s signature flight of mini martinis 2: Selection of any 3 of the 7 select cocktails at Perry’s Bar 79 3: Made with ingredients fresh from our kitchen to our bar 4: Pairs perfectly with our Perry’s Bar 79 menu items 5: Special pricing during Social Hour Monday through Friday from 4 – 6:30 pm and Sunday from 4 – 9 pm 6: A wonderful way to wind-down from the workday or wind-up for a night out.

Defining a ‘Rare and Well Done®’ Experience

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INSIDE OU R K I TCH E N | CO OK ING W I T H H IL AH

BERRY FRUIT TART Pastry Cream

Sweet Pastry Crust

• 1 cup half-and-half

• 2 tablespoons all-purpose flour

• 1 1/3 cups all purpose flour

• 3 egg yolks

• 2 tablespoons butter, cut into pats

• 1/3 cup sugar

• 1/4 cup sugar

• 1 teaspoon vanilla (or another flavor) extract

• 1/4 teaspoon salt

• Pinch salt

• About 1 cup sliced fruit of your choosing

• 8 tablespoons butter, diced • 2-3 tablespoons cold water

Instructions

Instructions

Have your tart shell made or make it while the pastry cream cools, which is going to take at least 2 hours. Heat the half-and-half in a medium sauce pot over medium-low heat. While that warms, whisk in a heavy bowl: egg yolks, salt, sugar, flour until smooth. ‘Twill be quite thick. That’s why the weight of the bowl will help you tempering. Once the half-and-half has come to a simmer, turn off the heat and use a measuring cup to scoop out about 1/3 cup and drizzle it into the egg yolk mixture, whisking constantly until smooth. There should be no lumps if you’ve drizzled slowly enough and whisked quickly enough. Turn the pot back on to low heat and now gradually pour the tempered egg yolks into the warm half-and-half, again whisking constantly. Once it’s all mixed in, the custard will begin to thicken almost immediately. Continue to cook it over low heat, whisking all the while, for 6-8 minutes or until the whisk dragged through it leaves a trail as if it were parting the seas of custard. Increase heat to medium and cook a further minute until large bubbles begin to pop on the surface.Turn off the heat. Add butter pats and whisk until melted. Add extract. Pour into bowl and cover the surface with plastic wrap. Chill 2-48 hours.

Preheat oven to 375º F. For the pastry, whisk together flour, sugar, and salt. Cut in butter cubes with your fingertips or a pastry cutter until coarse. Add water a tablespoon at a time until a dough forms. Press the dough into a 9" tart shell (preferably with a remoable bottom) evenly across the bottom and 3/4"- 1" up the sides. Bake for 15 minutes until light golden brown.

RECIPE BY HILAH JOHNSON austinfoodstyle.com

Premier Issue 2013 21

Crepe of the Season

By Trish Wesevich

I began making these crêpes after having them at the Breizh Café in Paris last year. When paired with a simple salad, they make for a perfect meal on a warm Austin fall evening.

Ham & Cheese Buckwheat Crêpes with Egg Miroir BATTER

FILLING

8 ounces milk or rice milk

Shredded Gruyere or Emmental cheese

4 eggs 4 ounces buckwheat flour 2 tbsp unsalted butter Salt and pepper, to taste

16 slices of Genoa salami or Prosciutto (I prefer using Salt & Time) 1 large egg 1 teaspoon fresh chopped herbs such as chives, thyme or parsley Salt and pepper, to taste

INSTRUCTIONS Preheat the oven to 400°.

Make the crepe batter by whisking together the eggs and milk.

Slowly pour in the buckwheat flour, whisking continuously until incorporated. Add a pinch of salt and whisk together fully. (As you cook the crêpes one by one you may need to remix the batter to prevent it from separating.)

Heat a non-stick crêpe pan over medium- low heat. Add 1–2 tablespoons of the butter to the pan and swirl to coat evenly.

Once the butter is melted, ladle in 2 ounces of the crêpe batter.

Tilt the pan until the batter coats the entire surface. When the edges are set and begin to curl up from the pan, about 1 minute into the cooking time, run a thin spatula under all the crêpe and gently flip it. (Note: the crêpe should be slightly browned in the center). Immediately top the crêpe with ½ cup of the shredded cheese and make a 4 slices of the ham or salami.

Next, carefully crack an egg on top in the center of the crepe.

When the egg white begins to set, gently fold over the edges of the crêpe to frame the yolk. Season with salt, pepper and fresh herbs and transfer the pan to the oven to bake until both the egg whites and yolk are set. I prefer a runnier egg so I bake my crepes for approximately one minute. For a fully set yolk, I recommend baking it 2- 3 minutes longer.

Repeat the process with the remaining crêpe batter.

Makes 4 to 6 crêpes.

INSIDE OU R K I TCH E N | T R I SH ' S K I TCH E N

Seasonal Eating: Once in a Lifetime Salad

By Trish Wesevich

I began making salads recently to use up leftover ingredients from my fridge or the hodgepodge of fruits and vegetables I end up with at the end of the week in my vegetable basket. Whenever I serve it, friends and family always say, “This is a fabulous salad!

Can you give me the recipe?” That’s when I decided to call it the “Once in a Lifetime Salad” because, no I cannot give you the recipe. It cannot be reproduced exactly the same again. Dishes like these make me fully appreciate each seasonal ingredient I have in my kitchen and allow my culinary imagination to run wild. Use the recipe below as a guideline to unleash your culinary creativity and let the process of building a hearty, seasonal salad begin.

Today’s Seasonal Kitchen Ingredients Include: Field Greens 2 Sweet potatoes (both white and orange) ½ Head of cauliflower, florets removed 5 Green onions, thinly sliced 1 Apple, peeled and thinly sliced 1 Wedge of aged Manchego cheese 2 Tablespoons Pepitas (pumpkin seeds), toasted 1 Anchovy 1 Tablespoon Sherry vinegar 1 Garlic clove, diced ½ Teaspoon Dijon mustard ½ Lemon, juiced Salt & pepper, to taste Extra virgin olive oil, to taste Preheat the oven to 425.° Peel and dice the sweet potatoes and place them in a large bowl. Add the cauliflower florets, drizzle with about one tablespoon of olive oil, and season with salt and pepper. Using your hands, mix the vegetables well, coating them evenly with oil. Spread them onto a cookie sheet in a single layer.

Roast in oven for 30- 45 minutes or until caramelized and cooked thru. Set aside to cool.

Prepare the dressing by placing the anchovy, garlic, lemon, Sherry vinegar, and mustard into food processor. Add a pinch of salt and pepper. Pulse to combine. With processor running, slowly drizzle in the olive oil to emulsify the dressing. Taste, and adjust for seasoning, as needed.

Add the field greens, cooled roasted vegetables and dressing back into the large bowl. Toss gently until the greens are barely coated.

Add the green onions, apples and Pepitas. Using a vegetable peeler, slice a generous amount of cheese on top of the salad.

Serve immediately.

Serves 4 Note: Remember, this salad came from the ingredients I just happened to have at my disposal that day. Each Once in a Lifetime salad will be uniquely yours.

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Premier Issue 2013 23

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FO OD T RUCK S | F R IED & T RU E

Fried and True 1104 E. 6th Street Austin, TX 78702

BY KRISTIN SHEPPARD

Hours: Tuesday-Saturday 11:00 am to 2:00 pm, 7 pm to Midnight, (till 3 am Friday & Saturday)

T

he acronym for Fried and True is FAT, something that’s not lost on owners Arielle and Jesse Henson. “We don’t count calories here. We NEVER use the word diet!” And why should they? Despite being one the healthiest cities in the country, Austin is lining up for battered, fried, carnival nostalgia. This is pure guilty pleasure.

The original concept was fritters and it didn’t really take off. Austin just doesn’t get fritters. You know what we get? Fried Oreo’s.

Corndogs. Pickles. Funnel cake piled high with whipped cream and chocolate sauce. There’s no subtlety hidden within the context of each bite. The flagrant indulgence flies in the face of everything we know to be good for us.

In the age of small plates, micro bites, and farmto-table organic everything, it’s refreshing to see a bit of old-fashioned hedonism. Located in the funky trailer park on East 6th and Waller, hungry patrons line up before, after, and

halfway through barhopping to enjoy their favorite fried treats. Arielle wanted to explore the notion that Texans really do love their fried food. She leans in with a stage whisper, “They do!”

This exploration has taken on a life of its own.

On any given night you can find her battering and frying up the tasty eats of her fellow food trucks, on demand. Just for the hell of it.

That means battered fried pizza, ice cream sandwiches, Cadbury Eggs, and pretty much anything that’ll fit in a fryer. This open-minded enthusiasm is contagious and I found myself shouting things like, “You should fry Reese’s Peanut Butter Cups!”

Aside from the novelty of finding the weirdest things to fry, it’s the signature dishes at Fried and True that keep people coming back. They only use quality ingredients, which means the hot dogs are Nathan’s and the pickle spears are homemade. The batters are formulated to adhere to their subjects, ensuring every item

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is cooked evenly. Each dish is fried perfection, making it light and airy, not at all greasy. A remarkable standout is the candied bacon, which satisfies all the late night cravings: sweet, salty, smoky, and crunchy. The bacon has such a cult following that people call to make sure it’s available before driving from far distances. Yes, it IS that good. They may be newcomers, joining the food court in February 2012 after a brief stint on Rainey, but they are a crucial piece of the eclectic weirdness that dominates East Sixth. The truck’s vintage décor and the wild items being served up all contribute to their popularity. This unique truck is cranking out whimsical dishes that please the taste buds and just maybe, make you feel like a kid again.

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FO OD T RUCK S | MELV IN ' S DEL I COMFOR T

Melvin's Deli Comfort

BY KRISTIN SHEPPARD

L

ong have the masses cried, “Where can I get a decent sandwich in this town?!” And they have a point. Austin is so masterful with tacos that we’ve become spoiled by the many places that create Picasso-like works of art on a tortilla. But, when it comes to putting something between two slices of bread, that’s where we fall short.

Melvin’s Deli Comfort is changing all that, helping to elevate the sandwich landscape and meet Austin’s high standards. Owners Melinda and Kevin Ennis (hence the name Melvin, get it?) realized a need in the local cuisine and set out to satisfy it. And in December 2012, sandwichseekers found a new love on the corner of 53rd and Duval.

have a background in fish, but you’d swear they’ve been serving Woody Allen his favorite lunch their whole lives. The passion in the creation of deli meats is clear, but these two radiate talent and it’s not really a stretch to say they’d command any genre of food.

What makes Melvin’s Deli Comfort so much better than the average sandwich is the attention to detail. There are no shortcuts taken here.

The Hot Italian Beef has calabrese peppers which can only be procured through one distributor and are fetched from San Antonio. The tomatoes are always heirloom. Multiple vendors are required so that each sandwich has just the right bread. During cooler months when heat and humidity aren’t a factor, even the chips are made from scratch.

Remember when George Costanza tried to incorporate food into his Critical response has been overwhelmingly positive, largely in part to the bedroom antics? His meal of choice was the pastrami sandwich. Turns Pork Confit Sandwich, a heavenly creation of seared pork belly, brie, and out the most sensual of all the salted, cured meats can cast a spell on mustard greens. The tender, succulent meat is less salty and smoky than even the toughest of cowboy hipsters, whose moustaches tingle at the the typical pork belly, letting the thought of a well-executed Reuben. For his highly-regarded pastrami cheese and warm vinaigrette sing on the hearty roll. It simply must be and corned beef, Kevin butchers and cures more than 200 pounds of tasted to be believed. brisket each week which is slightly less than enough. But running out is a good thing, as any restaurateur will attest. It cuts down 501 E. 53rd Street Melvin’s is keeping it real with prices fit for a deli. Sandwiches on waste and creates demand. Sometimes, it creates a Austin, TX 78751 run from about $7-$9, and customers have the option to get sensation. See: Franklin Barbecue. it stacked (extra meat and cheese) for a couple bucks more.

These sandwiches are made for the blue collar lunch lover Hours: Deli sandwiches this good have all the authenticity of Tuesday-Saturday and will provide sustenance for a hard day’s work. But lazy New York City…by way of Alaska. Kevin and Melinda might 11:00 am- 2:00 pm Costanza-types will enjoy them just as much. austinfoodstyle.com

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CE LE BR I T Y SP OT L IGH T

ROGER MOOKING Chef Roger Mooking is a man of many hats. Mooking was born into a culinary family in Trinidad, and moved to Canada at age five, where he now lives with his wife and daughters. He is a Juno-winning artist who has shared the stage with many musical legends, including the late James Brown. He travels often for charity work, and as a chef host for several cooking shows, yet insists “he still has more work to do.”

Roger returned to host the second season of Man Fire Food, a Cooking Channel series that travels the US to explore ways people cook with fire. In “Roasting and Ranching in Texas,” Roger roasts hog porchetta with Tink Pinkard of Austin, and learns the basics in fly-fishing. In “Texas BBQ,” Mooking observed the eight pits used for cooking at Lockhart’s Kreuz Market. Mooking also visited with Wayne Mueller, a 3rd generation pit master of Louie Mueller BBQ in Taylor, Texas. One thing that stood out to Mooking was the traditional techniques passed down to each generation. “For me, being infinitely curious, I get a real insight to tradition,” Mooking said. “I take bits and pieces to create something new.” For this issue, we grilled Mooking on his experiences in Central Texas and why our BBQ stands out from the herd.

AF: You are known for being an exotic chef, why specifically a show focused on the US? RM: I wanted to do a show where we explored the people cooking over fires, and the regional differences. America is a very regionalized country- New Orleans is very different from Texas; there are specialized pockets and so much to explore inside the depth and breadth of America.

AF: You visited Texas in Season 1 of Man Fire Food, what made you return in Season 2?

BY L EA T H OM P S ON

RM: How can you do a show about cooking with fire and not do it on barbecue…how do you do a show about barbecue and not do it in Texas? You’d be hard pressed to ignore (Texas as being) an important region for cooking over fire.

AF: Man Fire Food usually features two food establishments per episode, but in “Roasting and Ranching” in Texas, you devoted an entire episode to Tink Pinkard, (I still can’t figure out how to describe this man). What about Tink made you return to Austin?

RM: Have you met Tink? He’s such an engaging, warm person.

He’s like a long lost brother. He’s a big guy, with a big beard and a big heart. He has expertise in fishing, camping, and hunting, and he had so much to offer and unique insight to Texas life that I felt it demanded an episode to itself.

AF: What makes Texas BBQ unique from other regions?

RM: The thing about Texas barbecue is they’re purists when it comes to the quality of their meat. They tend to do less stuff. They are proud of their cows they want to show case the meat; they don’t cover it up with a lot of spices or sauces. Texas is kind of an anomaly in America. There is a certain level of pride that you can actually feel; I felt it while driving down the roads and every time I met a new person (for the show). Everybody stands by his or her traditions.

AF: Does your passion for food ever overlap with your passion for music on Man Fire Food?

RM: During (shooting) breaks, I like to talk about bands with people on the set. Music is such a great equalizer, and food is such a great equalizer; those are two things always at the top of my mind.

28 Premier Issue 2013

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S O C I AL AUS T IN | RE S TAU R A N T S W E LOV E

Restaurants We Love

BY JENNIFER GORN

I

n Austin many view food as sport. We follow openings of new restaurants, the movements of a chef or a sommelier the same way other cities follow their football teams. I can -- off the top of my head -- tell you the history of my favorite chefs the same way others can recite the stats of their favorite football players.

Paul Qui won his season of Bravo’s Top Chef in a performance so dominating everyone else was competing for second place. Since then Austin’s fooderati waited anxiously, speculating when and where we would get a signature restaurant from him.

Qui has been worth the wait. In fact, it is worth any wait.

Qui is -- by far -- the best meal I have ever eaten in Austin. I’ll go so far to say that it’s the best meal I’ve eaten in the world. The food is so exquisite, so remarkably well conceived and crafted I still crave another bite of certain dishes I had that very first night. The bright, lively dining room, exceptional service, creative cocktails and extensive wine list only added to the experience. Dining is an art at Qui and will leave you wondering to know where this loveable guy finds his inspiration.

Every dish on the menu is a standout, but the must-have is "Rabbit 7 Ways." It is, in fact seven different preparations of rabbit. From rabbit consummé served in Keith Kreeger-designed tea cups to house-made rabbit sausage and everything in between. It’s whimsical and delicious. The dish, listed on the menu at $46, may seem extravagant, but it is a signature dish that will have you pondering why you don't eat more rabbit.

Two friends and I arrived at 6 pm on a Saturday, put our name on the waiting list, and resigned to enjoy some of Michael Simon's exquisite cocktails at the bar. I had the "Moment of Clarity," a delicious chartreuse cocktail I have now had on several occasions. My friends ordered the Gold Price and the Iron Price, deliberate references to Game of Thrones.

The service was perfect. Waiters gracefully appeared with plate after plate of Chef Qui’s brilliant conceptions—plates that invited us in and left us wanting more. We ordered and shared (almost) everything on the menu, savoring each bite all while planning our next trip back to Qui. I followed my night at Qui with brunch the next morning at Searsucker, the first Austin outpost of Top Chef contestant Brian Malarkey’s San Diego-based restaurant.

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PHOTOS BY COURTNEY PIERCE

Within minutes, we were escorted to the best table in the house -- a booth tucked into the top of the restaurant. The rest of the tables are tightly packed- close enough to be "community tables". If you have the choice, I suggest you pick the booth.

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S

earsucker is bold, beautiful and unforgiving. The room in the cavernous space at 4th and Colorado is part fine dining room, part cozy lounge. A DJ spins upbeat tunes during brunch and dinner while goodlooking Austinites enjoy creative cocktails, craft brews and glasses from an impressive wine list. Malarkey’s self- proclaimed “quirky personality” shines throughout the menu of classic New American dishes with elegant twists.

I was first introduced to Searsucker during their soft opening—the trial run that would place them on the map as one of Austin’s most unique dining adventures in the 4th Street District. After a very satisfying dinner, I made my way to the bar for an after dinner drink. Next to me were Chef Malarkey and his staff, celebrating the success of the night. Their enthusiasm was infectious.

Chef Malarkey’s menu is anything but ordinary. It is a satisfying array of twists on traditional dishes. For brunch, I had the “crab eggs benedict” and “duck fat biscuits and gravy” along with a must-have "man-mosa," a cocktail made with cinnamon-infused whisky and champagne.

PHOTOS COURTESY OF SEARSUCKER

Back for dinner on a Saturday night, I asked for a table in the lounge area against the glass doors. The DJ was spinning and dancing to his own music adding to the party-like atmosphere. My group ordered a few small plates and a couple of entrees. The stars of the night were the shrimp “spicey” + bacon grits, a play on traditional shrimp and grits and the “duck x 3”, a pan- seared duck breast served with a refreshing cabbage and orange salad, crispy duck chichorones, finished with a foie- gras buerre blanc. After that night it was obvious to me that Searsucker’s interesting twists on food, great location and energetic atmosphere will satisfy anyone looking for an eclectic dining experience.

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S O C I AL AUS T IN | RE S TAU R A N T S W E LOV E

A

nother hidden gem on Cesar Chavez, just west of Colorado is The Bonneville. The room is open and modern sporting a row of booths along one wall and smaller tables sprinkled throughout the middle of the restaurant. The white- countered bar with sleek lines invites you to belly- up for crafty concoctions such as the Bees Knees, a mix of Death’s Door Organic Gin, fresh lemon juice, and fennel infused honey syrup.

What sets The Bonneville apart from many restaurants is its attention to detail.

My first visit to The Bonneville was for dinner. A friend and I made our way there after happy hour at Trio in the Four Seasons. Our waiter was attentive, not intrusive, and successful in reading the needs of our table. The food was exceptionally well-prepared.

Our appetizer of PEI Mussels in a spicy red curry coconut broth was a meal in itself. I followed it up with one of the specials of the night: a braised short rib over risotto, each bite more comforting than the last.

Equally as impressive was my second trip to The Bonneville for brunch a week later. I was with three men, all who have very different eating regimens; one is on the Atkins Diet, one is a competitive athlete who is selective about what he puts into his body for fuel and the third a doctor who, not so shyly judged our decisions as to what to order. The one thing we all agreed upon was that every single dish was perfect. Our plates were straight- forward and simplistic, with exceptional balance allowing the ingredients to speak for themselves.

Relying on a recommendation from our waiter I ordered something I would not have normally ordered: the Warm Herbed Goat Cheese & Heirloom Tomato Tart with Poached Eggs & Basil Pesto. I loved and ate every morsel on my plate.

The service again was very good. The finishing touch was a personal visit from the owner, who hand- delivered a tray of champagne, thanking my friends and me for our regular business. Small things like that engender great loyalty from me and other foodie followers.

Because dining can be an adventure, I keep a few things in mind to ensure I’ll have a great experience in a new -- or new to me --restaurant. Here are a few tips: • Plan to eat early rather than at 7:30 or 8 when you can be hard pressed to find a new hot spot with an open table.

• Don’t shy away from sitting at the bar. Most places offer full menu service and you never know what you might learn from the person who’s mixing your first drink.

• Abandon any preconceived notions. Solicit recommendations before you even look at the menu. I’ve been known to ask other patrons “What should I absolutely order?” or “What’s your favorite dish?”

• Call ahead if someone in your party has dietary restrictions to make sure the kitchen can accommodate his/her needs. In addition, reiterate your requests when ordering. There can be hidden gluten or animal products in places you wouldn’t suspect.

• Ask questions and engage with staff from the host/hostess who greets you at the door to the server who brings you your check at the end of the night.

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PHOTOS BY COURTNEY PIERCE

Austin is a city of food lovers. We know food, we love food, and we are willing to spend money on food. Restaurateurs have embraced the fact that we demand more from our everyday dining experiences than just a pretty plate or friendly service.

We’re looking for an adventure that tantalizes all of our senses while embracing our capital city’s spirit of innovation and creativity through the universal language of food.

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Secrets to A Successful Picnic

TAK E I T OU T SIDE

BY MARIE SABA

Back in January, one of my New Year’s resolutions was to: “Play outside more with the kids.” Well guess what earlier-version-ofmyself, I’ll see your “play outside” and raise you an “eat outside more with the kids.” Picnics are my new favorite thing. Poolside picnics, to be precise. From a logistical standpoint, are picnics intimidating to you? They were to me at first. What should we bring? What will we carry it in? And what about mayonnaise?!?! But now that summer is over and the heat is subsiding, picnics just plain fun…Here are my tips for a fun and successful picnic that works for my family.

1. PACK YOUR BAG (AND LEAVE IT PACKED!): Pack a big bag with plenty of plates, cups, napkins, plasticware, beer and wine openers, and a large durable tablecloth. Put the napkins and plasticware in large Ziploc bags—this will keep them organized and dry. And pack extra Ziploc bags for good measure; I keep my wallet, keys, and phone in one so I don’t have to lug around my purse.

Leave this bag packed throughout the summer, sitting by the back door or in the trunk of your car.

This bag would also be appropriate for things like bug spray, sunscreen, or diapers and wipes . . . basically whatever essentials can be stored at room temp for long periods of time.

2. GET A GOOD COOLER OR TWO:

Get one that suits your family. We have a large cooler on wheels, which is easy for me to transport even when I have both kids by myself. I also have a smaller cooler with a shoulder strap, which is great for when we just need to carry drinks and a few snacks.

Get some reusable ice packs to go inside. A bag of ice is fine in a pinch, but it’s one more thing you have to remember at the grocery store, and it can get messy when the ice melts.

3. FINGER FOOD IS MY FAVORITE: I have two criteria when it comes to picnic food: (1) it can be served cool or at room temperature (this is assuming you don’t plan to grill on-site); and (2) it’s fairly easy to serve and share. So, for example, these are some of my go-to goodies (nearly all of which can be purchased already prepared and packaged!).

Of course keep your drinks, eggs, seafood, meats, desserts, and mayonnaise-based salads in the cooler until ready to serve.

Then just serve, eat, play, swim. Repeat.

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– Mixed Greek olives – Cheese cubes – Hummus or baba ganouj – Roasted and salted nuts – Raw veggies (carrots, radishes, endive, celery, tomatoes, snap peas) – Potato chips, Pirate’s Booty, or Veggie Chips – Boiled shrimp with cocktail sauce – Cans of wine, beer, water, & juice – Fruit (cut up, or easy to serve like grapes and tangerines) – Seared or smoked salmon

– Roasted asparagus or

steamed broccoli florets – Pickled veggies (okra,

cornichons, peppers, pickles) – Cilantro-lime sauce (for dipping) – Chicken or tuna salad – Pasta or grain salad – Chicken nuggets or tenders – Deviled eggs – Sliced fresh bread – Bite-sized desserts

Premier Issue 2013 33

SIP I T | OU R FAVOR I T E CO CK TA IL S

Our Fa vori te Cocktails of the Season

BY RACHEL ELSBERRY

METTLE Queen of Rainey Street Bridget Dunlap’s new East Side restaurant Mettle beats the heat by adding more heat in a Brazilian-inspired cocktail called the Siamese Caipirinha. Bartenders infuse Cachaca with fresh basil and Thai chilies for two days then combine it with the fresh lime and simple syrup to create Mettle’s twist on the national drink of Brazil.

"We wanted to make something that complimented the dinner menu that Chef Andrew Francisco put together.” Said Bar Manager Mike McMillan. “The Brazilian influence of the Caipirinha, the Italian flavors of the basil and the spice of the Thai chili really bring that worldly feel that the dinner menu has to the bar.”

SIAMESE CAIPIRINHA RECIPE 1.25 oz. of Thai chili and basil Cachaca, .5 oz. of simple syrup, and the juice of one lime shaken and poured on the rocks with a basil leaf and diced chilis.

Mettle is located at 507 Calles Street.

For more information, go to www.mettleaustin.com

SIP I T | OU R FAVOR I T E CO CK TA IL S

SULLIVAN’S STEAKHOUSE In a city with an abundance of creativity behind the bar, Sullivan’s remains on the forefront, introducing a selection of refreshing summer cocktails including the Grapefruit Martini, made with vodka infused with fresh Ruby Red Grapefruit, Aperol and Agave.

GRAPEFRUIT MARTINI RECIPE: 3 oz. Grapefruit Infused Vodka .5 oz. Aperol Apertivo .25 oz. Agave Nectar Shake until chilled and strain into a chilled martini glass.

Sullivan’s Steakhouse is situated in the warehouse district at 300 Colorado Street For more information, go to www.sullivanssteakhouse.com

PHOTO BY LEAH MUSE

Visit Austinfood.com for a look at Contigo

WWW.COURTPIEPHOTOGRAPHY.COM | COURTPIEPHOTOGRAPHY@GMAIL.COM | (817) 917-9411

FOR A C AUSE | MOBILE LOAV E S & F ISH E S

Mobile Loaves & Fishes and

Genesis Gardens Dare to Dream

BY MICHELLE LL AGUNO

“Where am I?”

You could almost feel the lack of life in this gorgeous little space, so wanting to be lived in. That’s how inviting it was; particularly the community living area with the mobile homes, teepee, tiny houses, and airstream set in a circle. Half a dozen picnic tables sat among a massive tree in the middle, and it was easy to picture people chatting and eating and laughing together. Just as my daydreaming was getting into full swing, Steve Hebbard, Mobile Loaves & Fishes and Genesis Gardens’ Good Soil Developer, sauntered out of one of the little cottages to greet me and talk about this amazing project.

I was standing in the model park, a mini version of the future 27 acre community in the east 183 area of Austin whose mission is to house and lift up the chronically homeless in Austin. The community will consist of housing, 80% for the chronically homeless and 20% for volunteers, interns, and artists; Genesis Gardens, their sustainable farm; and just

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COVER PHOTOS COURTESY OF COURTNEY PIERCE

When I first drove into the model park for Mobile Loaves & Fishes’ upcoming Community First! project, there wasn’t a soul in sight. The day was gloomy which leant to the eerie feeling of being somewhere that should be teeming with people but wasn’t. The tiny houses were brightly colored in yellows and reds and pots of flowers were strewn around the area. A huge, dominating teepee sat on a raised platform.

The small garden with rows of produce and bright green vines wound around trellises left unattended and a tire swing hung idly from a tree.

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FOR A C AUSE | MOBILE LOAV E S & F ISH E S

outside of the community area will be a kitschy Airstream bed and breakfast for travelers or weekend-getawayers. MLF has also teamed up with Alamo Drafthouse, who’s building a permanent and state-of-the-art outdoor movie screen for B&B guests, special events, and especially to rake in big bucks during SXSW, all of which will benefit Community First!.

But it’s so much more than that. They mean to revolutionize our entire concept of homelessness and give hundreds a new start and a very real chance of getting back on their feet. Not only will it be affordable to live there, but the tenants will also have the opportunity to work. Helping on the farm, canning, cleaning, and teaching classes are some ways to earn a wage, but through Roads, their micro-enterprise opportunity program, residents can also sell food from carts, make and sell furniture and art, or even clean cars to earn money. Plus, all of the proceeds from their sales stay with them. Giving them the tools to succeed, without any agenda or administrative costs, helps empower those already leery of people and society. MLF raises money as a non-profit to provide them with these opportunities, and they seek little in return.

they decided to scratch that idea and farm to feed directly. Now 100% of all the food cultivated in their considerably larger farm goes to feed their inhabitants and other homeless. Genesis Gardens will focus on sustainable, organic agriculture, husbandry, aquaponics, bee keeping, and much more. Steven believes that food builds relationships and is a bridge to greater health. But eating organic, healthy, farm food is only one small step. You have to build the love and trust of a community for the real change to happen.

Mobile Loaves & Fishes is about halfway through their capital campaign, having raised 3 million of the 6 million dollars they need. I’ve only scratched the surface of their philanthropy, but luckily their website, www.mlf.org, is chalk full of additional information. Too many nonprofits seek to band-aid societal problems, but Mobile Loaves & Fishes does the opposite – it provides not only the tools for change, but also the support and community to foster it.

Yes, Mobile Loaves & Fishes dare to dream the big dream. Founded by 6 church goers whose wish was to feed the homeless via food trucks, the concept snowballed into Community First!. Providing affordable housing, the opportunity to work, and, most importantly, a sense of community, they have worked wonders for many already. Gary, a 27 year heroin addict who has been clean for 4 years and Mike, who lost his home in 2007 but is now a garden manager and happier than he’s ever been, are just a couple examples Steven is happy to talk about.

Genesis Gardens was started by Steven some time ago, with little direction other than the will to feed the homeless. They were farming in very small areas, basically anywhere they could find, and just couldn’t compete with larger Austin farms with their ample acreage and irrigation. Instead of selling their produce to assist the program,

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Premier Issue 2013 41

Char-Grilled Louisiana Oysters with Bacon-Anchovy Butter

When it comes to our seafood —

IT’S THE WATER, THAT MAKES

YOUR MOUTH WATER

That’s right, the reason that Louisiana Seafood is the best in the world is the water. Our shrimp, crab, oysters, and fish are thriving in fisheries where nutrient-rich freshwater mixes with the crystal clear Gulf water to produce a one-of-a-kind environment. One taste and you know it’s Louisiana seafood — fresher, sweeter and more delicious. Pick Louisiana Seafood to make every dish perfect.

This recipe, stories and more at LouisianaSeafood.com

Demand It.

512-775-1353 2 www.themomandpops.com 2 info@themomandpops.com “We started making our all natural frozen pops, or “paletas”, at home in Austin, Texas in the summer of 2008 as a healthy treat for our children. Our goal is to fight local warming with our cool, delicious and healthy treats that are handcrafted, and free of dyes, colors, preservatives, stabilizers and artificial sweeteners.”

WE ALSO CATER

FIND US Saturday Farmers Market Downtown, Cedar Park, Barton Creek Sunday Farmers Market Lone Stars, Mueller Quarry Ranchers | San Antonio Everyday Wheatsville Co-Op Fresh Plus | Anderson Lane in.gredients | East Austin

TR AVEL | DAY TRIP

B U L C E SHO R H C A E B V O LE N TE

BY ANGEL JOHNSTON

W

hen one decides to venture out to dine, whether it’s with the family, coworkers, or just by the onesie, there are so many choices in the greater Austin area. We particularly enjoy a restaurant with a breathtaking view of the sunset and the option to dock a boat. That’s what initially piqued our interest in Shore Club at Volente Beach, but we stuck around for the extraordinary menu, cocktails and the live music.

When you walk through the doors of Shore Club, you’re struck by the ambiance. With a relaxing atmosphere, dark cherry wood interior trim, and the view of Lake Travis, it immediately feels as if you’re on vacation.

You can revel in the sunset with a Ginger Twist and listen to live music on the deck. Come bikini ready and you can enjoy the water park or even a thrilling volleyball game with friends!

Shore Club also has Sunday Brunch on the Patio! What’s better than a patio, French Toast and cocktails on Sunday Funday to get you geared up for the week to come? From their Cocojito to their Blue Parrot Rita, they shake up cocktails that are so incredibly unique and refreshing; they take your taste buds to paradise.

Shore Club features Poker Night every Wednesday from 7-9 pm hosted

by Lucky's Poker Club and a Happy Hour that’s just the ticket to cure weekday madness!

When you’ve been having fun in the sun and the monster starts to grumble in your tummy, Shore Club has everything you need to subdue the belly beast! With daily specials, including Wine & Prime Thursdays featuring a juicy price on prime rib and half off bottles of wine, there is always something cooking up in the kitchen that’s sure to please even the pickiest in your group.

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FOR MORE INFORMATION info@shoreclubtx.com www.shoreclubtx.com 512-258-5110

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PHOTOS COURTESY OF COURTNEY PIERCE

TR AVEL | DAY TRIP

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Premier Issue 2013 45

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AN AUSTIN-BASED BOUTIQUE AGENCY, SOCIAL COMMUNICATIONS SPECIALIZES IN SOCIAL MEDIA AND ALL ASPECTS OF MODERN PUBLIC RELATIONS. OUR GOAL IS TO COMPLETELY ABSORB THE TIME-CONSUMING TASKS OF SOCIAL MEDIA, PUBLIC RELATIONS, DESIGN, MARKETING AND EVENTS. OUR EXPERTISE ALLOWS THE BUSINESS OWNER TO FOCUS ON THEIR OWN PASSION—RUNNING THEIR BUSINESS.

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I ALWAYS MAKE A RECIPE MY OWN.

STACKING THE DECK {}[] HOW AUSTIN CHEFS KEEP THE WINNING STREAK ALIVE

BY NANCY M ARR & DANIEL R A MIREZ

I

n the city of Austin, operating a restaurant is a high stakes game that puts nearly everything at risk. It's an industry where one bad review, an errant fire or an ill-conceived concept can mean failure. It is as important here for a chef to be as lucky as they are skilled. And in a town where a food truck can garner the same notoriety as a fivestar restaurant, there is little room for error.

As the home of a nationally-recognized Top Chef winner, constant media attention to an emerging barbecue scene and an impressive number of James Beard Foundation Award notables – five semifinalists in the past year, along with a winner in both 2012 and 2011 – Austin's culinary star has undoubtedly been on the rise. But, given the Austin restaurant environment, which plays out like a would-be Las Vegas, complete with high-rollers and last-dollar gamblers alike taking their turn at fame and fortune, how is the city to keep up its unparalleled winning streak?

The answer is to make the odds favor your gamble and thus ensure that one maintains an edge. That means that a bright gambler might rig the game, fix the match or do whatever it takes to keep the streak alive and the profits rolling in. And while there is no way to guarantee that fickle tastebuds will continue to favor the city of Austin and all the gourmet delights it has to offer, the collective chefs in the area are taking few chances. Individually, they may take risks with their dishes, their location, their expansions and their concepts. But, as a whole, the Austin area chefs are hedging their bets and stacking the deck to make sure the city's culinary streak continues.

SH AW N C I RKIEL | PARKS I D E } THE BACKSPACE } O LIVE & JUNE ACE OF SPADES }

PHOTO BY BECK Y KIT TLEM AN

A

fter making a splash in Austin by opening a high-concept, high-quality restaurant in the middle of the Austin tourist magnet known as Sixth Street, Parkside owner and chef, Shawn Cirkiel, proved that betting big on Austin diners could reward a gambler handsomely. Parkside, which took root nearly immediately at the corner of Sixth and San Jacinto, has been the toast of the town since 2008, serving martinis, refined classics and an unparalleled raw bar from the heart of what has been long considered Austin's own French Quarter.

Eventually, adjacent space became available and Cirkiel and his team came up with an

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entirely different concept, shying away from the graduated comfort food of Parkside and opting, instead, for the most authentic pizza within the city limits. Intimately lit and reminiscent of a first date montage from a film, The Backspace sticks rigidly to Italian fare, pouring Peroni on draft to compliment pizzas that are subtly divine and antipasti that instantly transport a diner to a Venetian cafĂŠ.

But, hungry for more, Cirkiel doubled down on Italian for his next venture, taking his team to central Austin with Olive & June. Expanding the concept from intimate Italian pizza to full-fledged Italian homestead, the food and ambience at his most recent endeavor invite

you to become a member of the family. Olive and June's hospitality goes so far as to invite all diners to forego the regular menu in turn for a Sunday family- style dinner, where visitors enjoy homestyle dishes from a set menu that were made to be shared at a family table.

With three-of-a-kind, Cirkiel and his team have proven themselves to be the ace up Austin's sleeve. Rumors are brewing Cirkiel has two more places in the works. We’ve heard they could be concepts ranging from interior Mexican to Spanish tapas. Regardless, we welcome anything this coveted chef and restaurateur choses to deal us.

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DAV I D B U L L | S ECOND BAR + KI TCHE N ] BAR CO NGRE SS ] CO NGRE SS

M

any chefs can claim expertise in a particular discipline, whether it be style of cooking, type of cuisine or some specific dish they have mastered. It takes a wild card to master the variety of culinary expressions that Chef David Bull has managed in his history.

From the kitchen of his family's restaurant to the white-linen tablecloth of Dallas' renowned Mansion on Turtle Creek, and even through the benchmark of elegance that is Austin's own Driskill Grill, Bull has shown himself adaptable to nearly any environment. And, beyond merely fitting into such environments, the chef has demonstrated mastery over all of them, taking each of them to the pinnacle of the craft.

A few years later, with a few nods from the elite food critics and publishers – namely, Food and Wine Magazine, Iron Chef and the much-heralded James Beard Foundation – and Bull was established as a culinary innovator by 2009. Perhaps craving a little more adventure and a lot more liberty, he partnered with a team of other visionaries and began tinkering with an idea. His concept, born from the different types of food that he had been exposed to, combined with a desire to reach diners of varying palates and levels of formality, was made a reality one full year later, in 2010. Offering a trio of experiences to the city, Bull presented Second Bar + Kitchen, Bar Congress and Congress to the world, bringing a radical idea to life.

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The concept is anything but simple: provide Austin diners with three different degrees of dining, from casual snacks and drinks (Bar Congress) to upscale comfort food in a modern environment (Second Bar + Kitchen) to a full-scale five-star restaurant with a very formal atmosphere (Congress). Chef Bull oversees three different iterations of his culinary imagination at the corner of Second and Congress, continuing to amaze diners from the city limits and beyond.

PHOTO BY BECK Y KIT TLEM AN

THE WILD DEUCE ]

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PAU L PE T E R SON | AU GU S TE ESCOFFI E R SC HOOL OF C ULI NARY ARTS KING OF DIAMONDS [

PHOTO BY COURTNE Y PIERCE

T

he old chide goes, "those who can't do, teach." It is an insult to teachers, often hurled from insolent professionals who are still in their given trade, commenting from their own insecurities. But there is another class of teachers, one that is impervious to criticism. It is the teachers who have been a success in the professional realm and seek to pass their hard-fought and cherished lessons on to the next generation. The mark they leave on society doesn't end with the closing of a restaurant or even their own retirement, but carries on forever in the hands of the ones they inspire.

in Marathon where he garnered a devoted following pushing the limits of fine dining with down home BBQ preparations. You may have even ventured north to partake of his dishes at Rick's Chophouse near Dallas or made a stop into VIVO Lakecreek where he combined his passions and talents for Texas BBQ with Southwestern cuisine. Regardless of the locale, Petersen pioneered new flavors by creating dishes that paired two non-sequitir items or by bringing fine foods to remote spaces. In the process, he managed to gain a loyal set of “groupies” and land a place on the map of every culinary appreciator.

with cuisine to students fortunate enough to fall under his tutelage. Most often found in the classroom and occasionally found spearheading special events held at the acclaimed school, Petersen is also leaving his mark on our community as an expert in seasonal and sustainable cuisine, passing this, along with his expertise in classical French cooking down to his aspiring students. Staying true to his roots, we’ve found him many a time at his BBQ pit in the school’s garden, searing local meats over fire or showing off a little of the reticent rock star with the flourish he adds to each dish.

Meet Paul Petersen. The proclaimed “rock star chef”, so named for his background in a rock and roll band. You might remember him from the early days of Little Texas Bistro, his first Texas- based restaurant where by applying French techniques to rustic ingredients earned him nods from the likes of Texas Monthly, Food and Wine, and the James Beard Foundation, or his star- maker turn at the Gage Hotel

And then, suddenly, he was gone from the scene, having left his indelible mark on Texas and, more specifically, Austin cuisine. He disappeared from the breakneck demands of retail foodservice, but Petersen, however, didn't wander far. He’s found now by many chef-in-training and lucky diners at the Auguste Escoffier School of Culinary Arts in Austin, teaching how one melds creativity

By doing continuing to share his successes with students and diners alike, Chef Petersen breaks the paradigm and reigns over Austin with a subtle influence, determined to leave his mark on our culinary scene through local sourcing and ethical cooking.

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J O SH WAT K I N S, PLINIO SA NDA LIO AND THE CRE W | THE CARILLO N

W

hat else can you say about a group of chefs who, when approached about a photo shoot at their home in the University of Texas AT&T Conference Center, decide to abandon all tradition – and some decorum – and jump, fully-clothed, into the center's swimming pool?

Indeed, these chefs know how to have a good time. Chef Josh Watkins, Pastry Chef Plinio Sandalio and the rest of the Carillon crew are likely the best kept secrets in the city; but with their big-as-life personalities, one doesn't expect that to last much longer.

Watkins is the ultimate "local boy done good."

An Austin native he took his culinary training to the left coast to hone his craft where he earned

a mention by the ever- critical James Beard Foundation while he worked with the abundant seafood fare that San Francisco and the Bay Area have to offer. From there, he made his way back home, with a pit stop in Dallas, finally coming into his own in Austin during the heyday of the Driskill Grill, under none other than Chef David Bull.

Now out from under his former mentor and current friendly rival, Watkins has learned the culinary art form well enough to become somewhat of an impressionist. He enlisted the help of former Congress pastry chef, Plinio Sandalio. In addition to being the best steal we've witnessed in Austin restaurants, Sandalio is also

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the inspiration behind many savory adventures that don't involve pastry. Together, they and their team have been responsible for many of the best bites presented in town for years. Recently Watkins and crew took their talents beyond Austin and tested the waters of BBQ, wowing judges at the StarChefs.com’s International Chef Congress Smoke competition and brought the Grand Prize home Austin. With a re-model to create a more intimate dining experience at The Carillon in the works coupled with the WatkinsSandalio dynamic duo, the results are rarely predictable but always a winner.

PHOTO BY BECK Y KIT TLEM AN

THE JOKERS }

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J ES S E G RI FF IT HS | DA I DU E KING OF HEARTS {

PHOTO BY BECK Y KIT TLEM AN

B

eginning with barely a whisper, shared among Austin’s earliest foodies, Chef Jesse Griffiths turned the volume into a thunderous roar. From an underground supper club and one food truck, Griffiths has managed to champion the farm-to-table movement and turn it from a novel concept to the norm among the best restaurants in town.

In late 2006 and early 2007, Griffiths' endeavor, Dai Due, was beginning to make a name for itself. Spoken of in hushed tones and generating healthy jealousy in all who heard its name, the initial inspiration was born of the chef's desire to return dining to its roots – sometimes literally so. His Dai Due dinners were moveable feasts, rarely, if ever, held

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in the same space. The meals themselves were unique pieces of art, unable to be replicated and devoutly adhering to the ethic of "seasonal, locally-produced ingredients."

Griffiths' dedication was so integral to his concept that meals often took place in the place where the ingredients were sourced.

Needless to say, the Dai Due name grew in notoriety and created a demand from Austin diners for what was readily available in the region.

Fast forward a few years and Chef Griffiths could be found manning a small booth at the Sustainable Food Center's Downtown Farmer's Market in Republic Square Park.

Unsatisfied with the typical Austin excuse

that claimed it couldn't cook with all local ingredients because Austinites could not find local ingredients, Griffiths took his provisions to the heart of the city, bringing a variety of proteins and dishes that originate mere miles from the spot they are sold.

The well-known and much-anticipated future of Dai Due includes the final iteration of Chef Griffiths' aspirations, combining a place to serve meals with the local product provision that Austin has come to love and expect.

Griffiths continues to make it easier for those in the heart of the city to access their heart's desire, which is more than enough reason to crown this chef.

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Barlata Tapas Bar

BY NANCY M ARR

I

met Daniel and Vanessa a little over four years ago when they first moved their sweet family from the west coast to Austin. At the time I was working in the cooking school of a large, gourmet grocery store getting ready for our annual signature event, this time highlighting highlight Spain. Daniel was our fearless, fun, and passionate Spanish leader.

We worked closely together on this project, which would give Austin a big taste of Spain and share their passion for not only food but for life. I will never forget working in the kitchen with Daniel, his youngest daughter by his side. As we worked to prepare patatas bravas, the infamously spicy Spanish version of fried potatoes, she snacked on thinly sliced Iberico ham and rich, succulent Spanish olives. She was four.

It wasn’t until he took both of them away from her “because she was going to get too thirsty” that she stopped eating. At that moment I knew I was in love. While the dear American children I knew were content with Goldfish, chicken tenders and extra mac-n-cheese, Lola was perfectly happy with her very sophisticated Spanish snacks.

For many years my love for anything and everything Spanish has walked the fine line between pure desire and absolute obsession. The history of the country, the energy of the people, and the everyday Spaniard’s love of life has always left me hungry for more. Imagine my excitement on July 1 when Barlata opened its doors to Austin.

Sure, there were hardships and delays, as there are with any new restaurant, but the wait was well worth it. Since then I’ve perched

myself at the bar, eager to eat my way through the most authentic Spanish menu our city has ever seen.

Barlata encompasses the thing Spain is most famous for: the art of tapas.

Having tapas is not just about eating small bites of delicious food. The verb, tapear, means “to experience tapas.” The fact that it’s now its own verb in Spanish speaks, well, a mouthful. Having tapas is about enjoying time with friends, eating small bites with big flavors, and, yes, of course, drinking along the way. It’s a way of life in Spain and has defined the culture for many years. It’s a way of bringing people together through food.

The word Bar-Lata is a testament to the first thing you will see when you open up the restaurant’s menu. The name comes from the popular canned food, latas, found throughout Spain. For Americans, “canned” conjures up images of water-packed tuna served with a side of Saltines.

Latas are a far cry from what we find on our grocery store shelves here.

Regions such as Galicia are known for theses artisanal delicacies – think pork belly on steroids.

Open up a can of stuffed picullo (piquillo??) peppers or mussels en escabeche, slice open some crusty bread and - you have a tapa! Latas at the restaurant are housemade and served just as they are in the tapas bars in Spain: straight out of the can. Pulpo gallego (octopus) with fingerling potatoes and adobo is heaven in a small bite. The tender octopus, swimming in olive oil and smoky pimenton brings up one of my fondest memories of a night I spent in Barcelona, Daniel’s home town. The crab stuffed piquillo peppers in silky romesco sauce do just the same.

Daniel cooks in a way we all should. He stays true to techniques and traditions that have been around for hundreds of years. You’re not going to find the molecular gastronomy or liquid nitrogen that you might find in many cutting- edge Spanish kitchens; what you will find is even better than that. Simple, authentic Spanish cuisine, done right. My friends have seen me all but lick the pan after finishing an order of arroz negre, Barlata’s signature black rice dish made with squid ink, calamari and clams, offering flavors so complex and satisfying that they scream to me of the Mediterranean.

No consideration of Barlata and Spanish cuisine would be complete without a nod to Spain’s prized possession: the black- bristled Iberico pig. Yes, the same Iberico that Lola snacked on so mindlessly.

Lovers of pork, listen up!

The Iberico pig roams freely during much of its life, feeding off the wild acorns that drop from the country’s oak trees. The lean yet fatty??? (is this possible?) hind legs are salted and cured, resulting in the ultimate Spanish delicacy. Translation? Delicious. It’s Spain’s way of kicking any other kind of cured pork right out the window. Just thinking about the nutty, buttery, comforting qualities of one slice is enough for me to buy my next plane ticket back to Spain. Barlata’s tapas plate of thinly slice Iberico is a privilege to have here.

Another true taste of Spain, in Austin, Texas.

PHOTOS BY BECK Y KIT TLEMEN

Why, people sometimes ask, am I so attached to Spain?

One visit to Barlata and you’ll know why. Walking through the door, you experience the boisterous atmosphere of friends having a good time together, eating and drinking, surrendering to what will come.

Thank you, Daniel and Vanessa, for sharing your Spanish world with us. Tapear…stay, linger, eat, drink and enjoy. Salud!

Cooking Plani t

Ch eck

to the Rescue

it o ut

Cooking Planit Your very own Personal Kitchen Assistant!

BY NATALIE RIDDER

f you're like me, you lead a busy, fast paced life. You may sometimes feel like there aren’t enough hours in the day to meet the demands of an overloaded schedule. With a busy career and family life, time is extremely precious. There are some things that I simply need to be easy and convenient. Providing a nutritious, well-planned meal for my family is one of my biggest concerns.

To be honest, I am no Culinary Queen in the kitchen. I constantly struggle with finding rec-

ipes that are healthy, can be made quickly, and will be kid approved. There have been numerous occasions where I've taken the time to plan a meal, only to find out, while cooking, that I have forgotten the ONE key ingredient essential to the meal. “If only I would have remembered that one thing!” is a common phrase used in my kitchen. Getting everything prepared, plated and served to my family before the food gets cold is that one component that I have never quite mastered.

Fortunately, having to reheat a side dish (or

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two) before serving my family is something I no longer have to worry about thanks to the creative minds at Cooking Planit.

Cooking Planit is a free website and mobile app. that provides an easy to follow process, allowing you to create an entire meal in an efficient and organized manner. The Innovation of Cooking Planit makes the cooking experience more simplified and enjoyable while allowing me to prepare amazing meals that are healthy and delicious. With over 500 carefully

PHOTOS BY COURTNE Y PIERCE

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planned recipes, Cooking Planit has rescued my family from what was a once mediocre at best meal, to a hand crafted dining experience I’d be proud to serve to the pickiest of eaters.

Cooking Planit is designed to be simple and user-friendly, matching just about any dietary plan. Home cooks can select recipes that fit their needs through special filters that allow you to search by main ingredient, occasion, dietary restriction and type of dish. Once a dish is selected, Cooking Planit creates the complete grocery list for you, telling you where to locate the items in the store, how much you'll need, and even what utensils to use. Once your ingredients have been prepped, Cooking Planit guides you through the entire process, with step by step instructions, a built-in timer, and a visual aid of what to do next. Designed for both Web and Mobile use, Co-Creator Tripp Wiggins says the program was originally created out of necessity, specifically for the dietary needs of his family. Like most of us, his family has a busy schedule and very little time, so they all enjoy using Cooking Planit together (via iPad in his kitchen) to organize and prepare perfectly planned meals, eliminating any chaos and guess work fromthe process.

All 500 recipes found on Cooking Planit are created by talented Executive Chef Emily Wilson, meaning every meal was designed with great precision and outstanding taste.

As long as you follow the instructions, your meal with look and taste just as incredible as she originally designed.

With hundreds of recipes to choose from and more being added daily, Cooking Planit has empowered me to bring healthy meals to my table and to spend more quality time with my family. My son loves helping me prepare dinner, and will actually search for dishes that spark his interest on his own. He has so much fun swiping the screen as we move through the different steps of the recipe, and might actually be a better cook than I am now! So whether you’re an experienced chef or a novice home cook like me, check out all of the amazing recipes Cooking Planit has to offer, both online and in the app store. It has truly made a positive impact on my lifestyle...I now look forward to meal time, whereas before it was just another chore.

Pictured from left: Exec. Chef Emily Wilson, Co-Founder Tripp Wiggins, Natalie Ridder, Johnathan Vlock

U P IN SMOK E | T H E AUS T IN BB Q T R A IL

U A S T E I H N T t r q b b

BY HAYDEN WALKER

ail

I

’ve lived in Austin for 8 years. If you’ve been around Austin as long as I have, you might notice a smoky odor in the air. I’m not talking about smog and dust from I-35 and MoPac that makes nearly everyone lose their appetite. The smoke I’m speaking of is actually more of an aroma. It’s mouthwatering and it will make you salivate. It’s the smoky aroma of Austin’s very own Barbecue Trail.

For years The Texas Barbecue Trail was a destination that was cause for a day trip just outside of town. Getting a taste of the savory beef Texans cherish so dearly meant a full tank of gas and a day trip out to Elgin, Lockhart, Lexington and Taylor. But over the last couple of years a sudden transformation has been made. Austinites are pushing nostalgia aside for a shorter drive and some local flavor a little closer to home. No longer is the long drive to the country deemed as necessary, as Austin itself has become home to what some are calling The New Texas BBQ Trail.

This BBQ trail has several new contenders with smoked meat so outstanding, that some are willing to stand in line for up to two hours just to get a half pound of best brisket ever prepared.

While there are several contenders and pretenders in town, there are only a few elite spots I will personally recommend to my friends and family. So, after hours of research and meat sweats, I have the privilege of sharing my Top 3 barbecue joints of Austin with you, my fellow meat lovers.

U P IN SMOK E | T H E AUS T IN BB Q T R A IL

2713 E 2ND ST AUSTIN, TX 78702 512.524.1930

T

LIVE Oak BBQ

hree years ago, East Austin was barely considered a hot culinary destination. On top of that, no one would have ever thought of East Austin as a hot barbecue destination. These days yuppies, hipsters, hippies and young professionals alike all hit the East Side for the night life and hidden culinary gems in the small pockets of this transforming part of town. Live Oak BBQ opened its doors in May 2011 after transforming the old eastside beer dive, Mis Amigos. With Pit Master and GM Tom Live Oak BBQ Spaulding at the helm, barbecue lovers will see a new twist Sun–Sat on an otherwise traditional experience. Tom fills Live Oak’s 11am–8pm hand-crafted smoker with locally sourced classic spread of brisket, chicken, pork ribs, beef sausage and turkey that immediately makes your mouth salivate. Amid the traditionally inspired meat selections stands the popular Saturday Special, in which Tom serves something not normally offered on the daily menu. While the every item on the menu is outstanding, the Saturday Special offers unique off-the-cuff alternatives such as Patagonian Style Leg of Lamb with Honey-Pecan Gremolata, Hatch Green Chili & Pomegranate Molasses Marinated Tri Tip, Rib Roast with Tiger Sauce, and Pork Belly Confit with Green Chile Mustard. While these are only a few of the special options Tom has served up over the past couple of years, you can expect to find something different every Saturday.

PHOTOS BY C ANDICE PARKER

U P IN SMOK E | T H E AUS T IN BB Q T R A IL

6610 N LAMAR BLVD AUSTIN, TX 78757 512.380.9199

STILES Swit ch BBQ I

f you’ve tried taking a casual drive on North Lamar through Airport Blvd., you might be asking yourself “When the hell did Crestview area become so cool?” From luxury condos and apartments, to hip remodeled homes and a half way decent night life scene, this North Austin neighborhood hasn’t escaped the transformation the rest of the city has experienced. Stiles Switch BBQ & Brew, is set in the historic Violet Crown Shopping Center just inside the Crestview Stiles Switch community. Stiles Switch brings its own style to the famous Tue-Sun old shopping center. A native of Taylor Texas, owner Shane 11am-9pm Stiles aims to deliver a fun atmosphere with the classic Central Texas BBQ flavor he grew up enjoying. Pit Master Lance Kirkpatrick helms the huge custom built smoker, Megatron built by David Close. Shane and his talented crew produce beautiful racks of brisket, ribs, chicken and sausage reminiscent of his days at Louie Mueller Barbecue in Taylor.

Lance is a student of the the low and slow method of smoked, heavy coarse black pepper coated brisket making it as flavorful outside as it is moist delicious inside. With no apologies, Shane Stiles has made certain high quality beef is the staple of Stiles Switch BBQ. From the meaty beef chuck ribs, to the classic sliced brisket and the sweet chopped beef sandwich, Stiles Switch is a barbecue lover’s dream.

PHOTOS BY LE A THOMPSON & HAYDEN WALKER

U P IN SMOK E | T H E AUS T IN BB Q T R A IL

1502 S 1ST ST AUSTIN, TX 78704 512.605.9696

LA Barbecue N

estled in the heart of Bouldin Creek on South 1st St. (SoFi), in a tree covered graveled lot sits a trailer that produces nothing short of superb. In fact, in the guise of a city that has extremely high standards for great barbecue, La Barbecue is redefining the standards all over again. I arrived at 11am, immediately noticing the long line with around 30 or so hungry patrons, which speaks volumes for any BBQ establishment in Austin. The line moved rather quickly without much of a fuss, and to make things even better, they serve free ice cold beer tapped from a keg! What kind of BBQ joint hands out free beer you can enjoy while you wait in line? Already impressed!

After standing in line for only 15 minutes, I arrived to the window and was handed a small bite-sized sample of the moistest brisket I’ve ever had. My ego was quickly knocked on its heels because after one bite, I was convinced this is the best brisket in existence. I ordered a pound La BBQ of brisket, a link of the “hot-guts” sausage, and two sides.

Wed–Sun Armed with a tray of hot BBQ and free ice cold beer, I 11am till devoured this meat-feast with pleasure. The perfectly "out of meat" smoked brisket truly melts in your mouth immediately giving the distinct quality of USDA Black Angus Prime Beef they’ve been smoking since 3 a.m. The Hot Guts sausage is an original recipe made on site, which includes the crisp snap and juicy smoked finish with each bite. The side items complimented the meal in perfect harmony with some of the freshest potato salad and coleslaw I’ve ever eaten. La Barbecue’s crew is about as cool as they come. General Manager Allison Clem and talented Pit Master John Lewis and his team are like family and it shows. You can expect fast and friendly service with a laid-back atmosphere. Anyone that values perfection in their barbecue must take a trip out to SoFi and enjoy La Barbecue, you will not be disappointed.

PHOTOS BY LE A THOMPSON & HAYDEN WALKER

AS A HIGHLY ACCOMPLISHED DOCTOR OF DENTAL SURGERY WITH MORE THAN TWELVE YEARS OF EXPERIENCE, DR. SHANE MATT THRIVES ON PROVIDING HIS CLIENTS WITH COMFORTABLE, COMPREHENSIVE DENTAL CARE WITH THE LATEST TREATMENTS AND MOST EFFECTIVE TECHNOLOGY IN RECONSTRUCTIVE AND AESTHETIC DENTISTRY.

KNOWN AS THE “ROCK ’N ROLL DENTIST” TO THE LIVE MUSIC CAPITAL OF THE WORLD, DR. MATT REGULARLY SERVES LOCAL AND TRAVELING MUSICIANS FOR THEIR DENTAL CARE NEEDS AT HIS DENTAL STUDIO, AUTHENTIC SMILES, CONVENIENTLY LOCATED IN THE 2ND STREET DISTRICT OF DOWNTOWN AUSTIN. IN ADDITION TO HIS LOVE OF DENTISTRY, DR. MATT’S SECOND GREATEST PASSION IS MUSIC. HE ENJOYS ATTENDING LIVE MUSIC VENUES AND HE IS ALSO PROUD TO BE THE EXECUTIVE PRODUCER AND CREATOR OF THE HOLIDAY HAAM JAM ALBUMS. PATIENTS AT DR. MATT’S DENTAL STUDIO ENJOY A MUSICAL ENVIRONMENT IN A WARM, RELAXED SETTING, WITH STATE-OF-THE-ART TECHNOLOGY AND SERVICES, AND DR. MATT’S FAVORITE MUSIC. AUTHENTIC SMILES | 211 SAN ANTONIO ST. AUSTIN, TX 78701 | WWW.AUTHENTICSMILES.COM

TAY LOR ' S MUS T L IS T | BRE AK D OWN 1. UMAMI MIA PIZZERIA - What: A new addition to the Barton Springs area, Umami Mia Pizzeria offers a wide variety of Italian inspired favorites, playful cocktails, and reasonably priced wines. Select from unusual pizza toppings like Mission figs, Texas goat cheese, crispy fried carrots, or citrus soy pesto.

What to try: Mushroom Pizza (Umami tomato sauce, wood roasted mushrooms, caramelized onions, Texas goat cheese, roasted garlic and balsamic reduction), the Italian Salad (Salami, crispy pancetta, olives, roasted peppers, lemon, olive oil, red onion, arugula, frisee, shaved parmesan and fried bread croutons), and the Ottimo Margarita (Dulce Vida Blanco, Grand Marnier, Amaretto, agave nectar, and trio of citrus).

2. MAX’S WINE DIVE AUSTIN - What: A classy, fun wine bar that offers “Rockin Whites and Roses” and “Jammin’, Big Ass Reds” from around the world. The refined, upscale comfort food menu by Chef Erica Beneke is a crowd pleaser. Max’s staff are wine- savvy aficionados whose main goal is to match you with your perfect glass. Keep an eye out for their special events such as Sunday Fundays where you can enjoy a themed wine tasting and small bites for only $20.

What to try: Max's Famous Southern Fried Chicken (House-made jalapeño-buttermilk marinated chicken, deep fried low and slow, served with mashed potatoes, collard greens and Texas toast), The Fried Egg Sandwich (Three fried eggs drizzled with truffle oil, applewood-smoked bacon, Gruyère, lettuce, tomatoes and garlic black truffle aioli, sandwiched between two pieces of artisanal sourdough, served with truffle potato chips), The Half & Half (half brownie, half bread pudding).

3. VOM FASS -

What: A retail playground for foodies, Vom Fass offers patrons a chance to sample exotic oils, vinegars, international wines and spirits in an old- world style straight from the cask harks. Fit with an array of spirit- related gifts and artisanal products, one could easily spend all day tasting and shopping in the bright Westlake store. Vom Fass has a large selection of bottles in all shapes, sizes and colors allowing you to buy items in any quantity. Stop in and pick up a free “Tapas” brochure featuring exclusive Vom Fass recipes incorporating their newest products.

What to try: Everything! Our favorites are the stackable bottles; filled with Waldburg Balsam grape, mango and cherry vinegars they make a perfect gift for any food aficionado. Looking for something more along the lines of a horseshoe full of vodka? You’re in luck; you’ve found the right place!

4. FINN & PORTER AT THE HILTON AUSTIN -

What: A world- class fine dining steak and seafood restaurant complete with an extensive sushi bar and impressive wine list. The dining room is Gatsbylike, draped in warm golden colors with an stunning spiral staircase leading to The Loft, Finn & Porter’s hip second floor bar. The menu is a mix of “Chef- Tasting” dishes with worldy influences and entrees showcasing local cuts of meat. The sushi happy hour from 5- 7 p.m. Monday- Friday and ½ price bottle of wines caught our eye. With great specials like these Finn & Porter brings fine dining within everyone’s reach.

What to try: The “Hot Hama” Roll (Hamachi, asian pear, parmesan flake & shredded coconut with miso vinaigrette & habanera), Soy Glazed Pork Belly (Asian pear & celery salad, balsamic teriyaki sauce), Strube Ranch Waygu New York Strip (Served with sweet potato gratin, roasted root vegetables and uplan cress), Brioche French Toast (Amy’s Mexican Vanilla ice cream, salted hazelnuts, nutella)

5. GARBO’S LOBSTER TRUCK - What: Austin’s place to find THE freshest, just- out-of-the- ocean lobster in town. A native of Maine, owner Heidi Garbo opened the truck simply for selfish reasons when she couldn’t satisfy her own craving for a “real-deal” lobster roll. She quickly took matters into her own hands and Garbo’s now roams north Austin serving up authentic Maine and Connect style lobster rolls, homemade New England Clam Chowder and other east coast specialties. Not to worry if you can’t make it to them; Garbo’s also offers catering and delivery services including DIY (do-it-yourself) lobster roll kits allowing you to bring a taste of the east coast into your own kitchen.

What to Try: The Lobster Roll Meal Deal (ME style: chilled lobster tossed with homemade mayo, celery, special seasoning and bib lettuce or CT style: warm chunks of lobster brushed with tarragon- lemon drawn butter and sprinkled with scallions, both served on a buttered and grilled Sweetish Hill bun, accompanied by your choice of side and a drink), Homemade New England Clam Chowder, Daily Specials such as Lobster BLTs and Lobster Mac- n- Cheese, Chocolate Covered Key Lime Bar. 68 Premier Issue 2013

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Tasteful

Tech

BY TAYLOR BUTLER

Can I ask you for a favor? That was the question FAVOR co-creators Zac Maurais and Ben Doherty heard time and time again from friends when heading out to run an errand.

Whatever the favor was their answer was always “yes”. They frequently returned with gallons of milk from the grocery store or orders of Chinese take- out for hungry couch potatoes not wanting to leave the house. The two soon recognized a need for a customized delivery service and their dream app, FAVOR, was born.

Paving the new way for ordering in, your wish is their command.

Craving a white pie from Homeslice and a box of Tiff’s Treats for dessert? One quick call is all it takes and FAVOR will have a runner on his way to deliver dinner at your doorstep within the hour. Using the app is easy. To get started, create your order by selecting from a preset list of restaurants, food trucks and grocery stores. Or, select “Ask for Anything” where you can, literally, ask for anything. Add any special instructions your runner should know and complete the order with a credit card payment.

FAVOR prides itself on efficiency, consistency, and delivering a personalized experience to every user. You’re able to text and communicate with your runner after placing your order in case you need to add a last minute appetizer or side of fries. Remember the “Ask for Anything” button I mentioned?

Runners are just as willing to stop by Office Depot to replenish your stash of sharpies and deliver them along with your pizza pie.

My favorite aspect of the app is that FAVOR does all of the leg work to hunt down my favorite food trucks. Since most Austin food trucks are constantly changing locations, having to do the search work can easily make me fall back on my triedand-true, brick and mortar joints. With FAVOR I don’t think

twice about how I’m going to get my hands on the Kimchi fries from Chi’ Lantro and a chocolate chunk pretzel from Cool Haus all in the same night.

Runners deliver from 11 AM to 2 AM, daily, servicing everyone from the Saturday morning brunch lover who’d prefer breakfast in bed, to the college student pulling an all- nighter who needs a snack break. With their clever goal of satisfying the cravings of foodies in Central Austin through delivery, along with their beautifully created simple app, we’re sure the company is set to paint the town with blue bow-ties. So, go ahead and don’t be afraid to ask for a FAVOR!

Interested in being a food runner? Download the app and apply within!

Each favor costs a small fee of $5 in addition to a $2 minimum runner tip.

70 Premier Issue 2013

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AUS T IN FAVOR I T E S | EL CH ILE

NEW LOCATION, SAME GREAT FLAVOR

BY H AY D E N WA L K E R

If you’ve recently visited the East Austin area and noticed something missing on Manor Rd., you probably think your beloved El Chile has disappeared. Put your worries at ease. The eclectic TexMex/Mexican restaurant Austinites have enjoyed since 2003 has moved south side. El Chile’s owner Carlos Rivero has relocated this Austingem to hip SoFi at the intersection of 1816 South 1st and Mary Street.

With the artful hands of designer Joel Mozersky, the new location provides a spacious, inviting atmosphere with tasteful artwork that one might expect to see in a trendy South Austin restaurant.

At the helm in the beautiful kitchen is Executive Chef, Jeff Martinez who has introduced several amazing new menu items that will please the biggest of appetites. The dinner menu includes dishes like Costilla Adobada and Duck Confit with a brunch offering items like Omelet de Jaiba Suiza and Huevos Divorciado.

The new dishes deliver tasteful twists using fresh ingredients giving diners the homemade indulgence El Chile is known for. We recently enjoyed classic El Chile dishes like Costilla de Adobada – a braised short rib grilled with morita-adobo salsa. We also enjoyed the famous Enfrijoladas which includes two chicken enchiladas topped with black bean puree, pico de gallo, queso gresco, guacamole and crema. For dessert we enjoyed Empanadas de Fruta – a warm flakey pastry filled with seasonal peaches topped with housemade vanilla ice cream.

The restaurant will celebrate its 10th anniversary this year. The new location and additions to the menu continue to make El Chile a valuable part of the community. With the introduction of new Austin restaurants opening almost weekly, classic staples like El Chile continue to impress the masses with culinary mastery and modest prices that everyone can enjoy any night of the week. Whether you’re visiting for Lunch, Happy Hour or Dinner, El Chile will never leave you disappointed.