Thursday, December 17, 2009

Sagra Offers a Festive New Year’s Eve Feast

RING IN THE NEW YEAR THE ITALIAN WAY
Sagra Offers a Festive New Year’s Eve Feast

WHAT:
Gabriel Pellegrini has prepared an elegant five-course Italian feast complete with wine pairings to celebrate the New Year. The dinner will be offered in two seatings with live jazz by American Idol semi-finalist, Olivia Mojica, offered later in the evening. Those enjoying the second seating will receive a Champagne toast as well as an additional Prosecco and sorbet course. First seating: $38/$58 paired with wine; second seating: $58/$78 paired with wine.

WHEN:
New Year’s EveWednesday, December 31, 20086:00 PM & 8:30 PM

WHERE:
Sagra
1610 San Antonio St.
Austin, TX 78701

RSVP: 512-535-5988

WEB:
www.sagrarestaurant.net

ABOUT:
Sagra, a casual, yet elegant Italian enoteca and trattoria, is located in the historic center of Austin in a rustic old home reminiscent of an Italian farmhouse. Executive Chef/Owner Gabriel Pellegrini has created a menu of new renditions of Old World classics that feature wood-fired pizzas, homemade mozzarella, house-cured meats and homemade pastas. Nightly specials, an inviting staff, Italian wine list and warm atmosphere come together to create a memorable Italian dining experience.

* * *

MEDIA CONTACT:
Bread & Butter Public Relations
Austin – Los Angeles
c: 815.210.7454
f: 512.243.7151
Twitter: @BBPR

Score Elevation Burger Treats for A’s on Report Cards

DO YOU WANT A FREE SHIRT TO MATCH THOSE SMARTY PANTS?
Score Elevation Burger Treats for A’s on Report Cards

WHAT:
Good deeds should be rewarded and the folks at Elevation Burger are as much into prize-giving as they are into burger-flipping. Kids of all ages are invited to stop by the restaurant to show off their report card with an “A” or “B” average, proof of perfect attendance or a report card that shows improvement in grades to get a free Elevation milkshake.

WHEN:
NOW – January 10, 2010

HOW:
Stop by the restaurant with report card in hand showing an “A” or “B” average from the 2009 fall semester, bring in proof of perfect attendance or a report card that shows an improvement in grades over the semester.

WHERE:
Elevation Burger
9828 Great Hills Trail
Austin, TX 78759
512.608.4054

WEB:
www.elevationburger.com

ABOUT:
Elevation Burger is located on 9828 Great Hills Trail, Austin, TX, 78759 and is open Sunday-Thursday 11am-9pm and Friday and Saturday 11am-10pm. For more information or to place an online order, visit www.eleavtionburger.com or call 512-608-4054.

***
MEDIA CONTACT:
BREAD & BUTTER PUBLIC RELATIONS
Ali Slutsky
815.210.7454
ali@breadandbutterpr.com

Meredith Vachon
512.363.6485
meredith@breadandbutterpr.com

Thursday, December 3, 2009

Turkey Salad

During this past Thanksgiving, I cooked a 15-pound turkey using my Big Easy by Char-Broil. This is the second Thankgiving that I used this wonderful product and it does a great job on the turkey.

Well, when you have leftover turkey, you need to do something with it. There are only so many turkey sandwiches you can eat. In order to give the turkey a little zing, I break down the bird and turn it into a delicious turkey salad.

I add boiled eggs, dried cranberries, apples, celery, onions, pickles and some poultry seasoning to it and mix it with salad dressing. In a matter of days, all of the turkey is gone. It is wonderful on bread or just by itself. Considering everything I put into the salad, it is a meal by itself.

Tuesday, November 24, 2009

Sustainable Food Center Announces New Board Members

SFC Announces New Board Members: Mason Arnold, Christine Fernandez and Stephen Straus.

For the full press release, click here.

Monday, November 23, 2009

Recipe for Moist & Savory Stuffing

Ingredients:

2 1/2 cups chicken broth
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (16 ounces) seasoned stuffing (Pepperidge Farms recommended)

Directions:
Heat the oven to 350°F. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.

Tip: For crunchier stuffing, bake the casserole uncovered.

Tip: Cranberry & Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.

Tip: Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.

Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

Serves 11.

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Sunday, November 22, 2009

Two tech savvy mama’s throw an epic party this Tweetsgiving

Mama Fu’s joins Mama Lucy and Austin’s social media community to celebrate an attitude of gratitude


Austin, TX November 16, 2009 – TweetsGiving, a 48 hour global celebration created in 2008 by US nonprofit Epic Change, seeks to change the world through the power of gratitude. On Tuesday, November 24 from 6:30 pm to 10:30 pm, Austin area Twitter, Facebook, and YouTube users and bloggers will join EpicChange in celebrating TweetsGiving09: Epic Thanks at Mama Fu’s downtown location (100 Colorado) Festivities include live music by Hopper and Soft Healer, a live auction, free hors d’oeuvres (courtesy of Mama Fu’s) and a cash bar. Tickets are only $10 online or $15 at the door, so guests are urged to buy their tickets early! (http://epicchange.org/groups/austin/home/). This party is one of over 40 taking place around the world. All funds raised will go directly to Epic Change. This marks the first year for the event to be held in Austin.


This worldwide Tweet-up encourages participants to express their thanks using powerful online tools such as Twitter and at live events. TweetsGiving “Gratitude Parties” are opportunities for people around the world to come together to express thanks while raising money for a great cause. Organizers are using popular social media platforms to organize and spread the word about the event. Twitter users can follow @TweetsGivingATX on Twitter for regular updates and special announcements.


In Tweetsgiving’s first year, social media savvy citizens utilized the power of Twitter to raise over $10,000 in just two days, marking the first time a the social media site was used to raise such a large amount of money for a nonprofit cause. The funds supported the efforts of Mama Lucy Kamptoni, a Tanzanian who raised money selling chickens to build a school on rented land near her home. When developers came in and took the land she was using, Epic Change stepped in to rebuild and expand the school that now serves over 300 children. The primary goal of the school is to ensure that all children in the Kimandolu area are provided access to a high quality education. Funds raised from this year’s event will allow the Shepherd’s Junior primary school to build more classrooms, a library, a cafeteria, and an orphanage/dormitory. The 2008 Tweetsgiving event raised enough money to build a classroom at Kamptoni’s school. In this classroom built from gratitude, the Twitter handles of donors are now painted on the walls. The organizers of this year’s events are hoping to raise at least $100,000 world-wide to continue this expansion.

For more information about the event, please visit:
Video: http://www.youtube.com/watch?v=_R_GfRtbJVA
Austin Event: http://epicchange.org/groups/austin
Twitter: @tweetsgivingATXWebsite: http://tweetsgiving.epicchange.org/story/

# # #

About Tweetsgiving 2008: The Classroom Built from GratitudeInspired by a moving public note of appreciation posted by volunteer Avi Kaplan, Epic Change founder Stacey Monk launched the original TweetsGiving celebration in November 2008 as a 48-hour celebration of gratitude and giving that aimed to raise $10,000 to build a classroom in Arusha, Tanzania. Participants were encouraged to share messages of thanks on Twitter, and to give to a common cause to celebrate their gratitude. TweetsGiving was launched 2 days before the US Thanksgiving holiday, and quickly became the #1 trending topic on Twitter as over 3,000 grateful tweets from across the globe filled the stream, and hundreds of blogs, including Mashable, Venture Beat, TechCrunch, The NonProfit Times, MTV, Forbes and many others, spread the story. Over 15,000 people visited the site in the 48 hours that TweetsGiving was held, and the event easily surpassed its $10,000 goal. Epic Change invested the funds to build a classroom in Arusha, Tanzania at the school founded by Kamptoni, where the Twitter handles of donors are now painted on the walls.About 2009 Plans: Epic ThanksWith a recent grant from IdeaBlob, Epic Change has built a technology lab for the school. Expect groundbreaking participation from students and teachers at the school in Arusha during this year's event, and see #twitterkids for some amazing stories right now! Proceeds will again benefit the school, where an orphanage, library, cafeteria and additional classrooms are much needed.

For more info on global event, please visit www.tweetsgiving.org and www.epicchange.org

-- Jetté Momant
Manna Lifestyle Marketing
www.mannalifestylemarketing.com
Austin Restaurant News Examiner
http://www.examiner.com/x-21205-Austin-Restaurant-News-Examiner
Décor Jetté : Event Design & Decoration
Haute Couture and Gettin' Hauter
www.decorjette.com

Friday, November 20, 2009

Man v. Food ~ Eat Your Way to Free Burgers for a Year

CALLING ALL EATERS!!
Elevation Burger ends 2009 with a bang and challenges Austinites to finish a ten patty Vertigo Burger

WHAT:
In honor of the most gluttonous month of the year, Elevation Burger is hosting its first eating competition. Contestants will be tasked with the challenge of eating the famous Vertigo Burger, a ten-patty monster of organic, grass-fed beef and aged cheddar. To make the challenge extra difficult, each eater will also have to empty a basket of Elevation Burger’s famous olive-oil fried French fries. Such a feat comes with a generous prize—the first person to finish the Vertigo meal will receive free Elevation Burgers for a year (up to two burgers a week).

WHEN:
Thursday, December 3, at 7 pm

HOW:
Contestants can email their name, age and contact info to ebarboretum@gmail.com and will receive confirmation of their entry via email.

WHERE:
Elevation Burger
9828 Great Hills Trail
Austin, TX 78759
512.608.4054

WEB:
www.elevationburger.com

ABOUT:
Elevation Burger is located on 9828 Great Hills Trail, Austin, TX, 78759 and is open Sunday-Thursday 11am-9pm and Friday and Saturday 11am-10pm. For more information or to place an online order, visit www.eleavtionburger.com or call 512-608-4054.

***
MEDIA CONTACT:
BREAD & BUTTER PUBLIC RELATIONS
Ali Slutsky
815.210.7454
ali@breadandbutterpr.com

Meredith Vachon
512.363.6485
meredith@breadandbutterpr.com

Austin – Los Angeles
c: 815.210.7454
f: 512.243.7151
www.breadandbutterpr.com
Twitter: @BBPR

Thursday, November 19, 2009

Yankee Pot Roast at Lehigh Restaurant near Rochester, NY

While I delivering training to students for a client in Rochester, NY, I had the opportunity to stop by the Lehigh Restaurant there in Henrietta, NY.

The diner is family-owned and operated and reminded me of diners of days long since past. When I walked through the door, I was greeted in a very friendly manner as if I were a relative who just came in from the cold after a long trip. There was the cash register and next to it was the chill case with the pies and desserts. All of them looked so wonderful.

I was escorted to my booth and given a menu. Within a few seconds, a very friendly waitress came to my table and asked for my drink order. After giving it to her, she was off quickly. I had time to observe the customers. Many were families and each had a relationship with the staff. They would talk and joke with the waitresses there in the diner. It was very refreshing to see such an atmosphere of family.

I gave the menu the once over and found the specials. The Yankee Pot Roast quickly got my attention. The evening was a little cold so a good, hearty dinner with meat, vegetables and mashed potatoes with brown gravy sounded wonderful. When my waitress returned with my drink order, she asked me if I was ready. I told her that the pot roast sounded the best. She told me that I would really enjoy it.

Along with the pot roast, I had a side salad, a couple of rolls and a soup. The soup was hamburger and macaroni. Wow! Something from my childhood. The soup was excellent. It was perfectly seasoned and hot. It was a great way to start the meal.

When the waitress brought the pot roast out and served it to me, I was shocked. The portion size was very large and definitely a great value. The mashed potatoes were served in a separate bowl covered in beautiful and tasty brown gravy. The vegetables that were cooked along with the meat were tender. The meat itself was perfectly seasoned and so very tender. I was able to cut it with my fork. The waitress did bring me a steak knife, but I don't know why. It was absolutely perfect and one of the best pot roast meals I have ever had.

I didn't have room for dessert, but I wished I had tried at least one of them. If they are anything like my meal, I'm sure I would have loved them.

So, if you find yourself in Rochester, NY, visit the fine folks at the Lehigh restaurant and enjoy a wonderful home-cooked meal.

Address
4835 W Henrietta Rd, Henrietta, NY
(585) 334-2520‎

Recipe: Pasta Salad

This pasta salad recipe is an easy, flavorful addition to any picnic, cook-out or party. It's sure to get compliments from your guests.

Ingredients
1 package (16 ounces) rotini, fusilli or shell pasta
5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
1 bottle (8 ounces) Italian or ranch salad dressing
1/4 cup McCormick® Salad Supreme® Seasoning or 1/4 cup McCormick® Perfect Pinch® Salad Supreme Seasoning

Directions
1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta and vegetables in large salad bowl. Add dressing and Seasoning; toss gently to coat. Cover.
3. Refrigerate at least 4 hours or until ready to serve. Toss before serving.

Note
The McCormick Salad Supreme Seasoning is a blend of Romano cheese, sesame and poppy seeds, paprika, garlic, and black pepper adds great flavor and a colorful garnish to tossed salads or pasta salads.

Monday, November 16, 2009

Recipe: Beef Teriyaki

When I have guests who enjoy a taste of the Orient, beef teriyaki is my go-to recipe. Everyone who tries it loves it and asks for the recipe.

INGREDIENTS
2 tbsp. cornstarch
1 3/4 cups beef Stock
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/2 tsp. garlic powder
1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh or frozen broccoli flowerets
Hot cooked rice

DIRECTIONS
Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.

Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

Tip: To make slicing easier, freeze the beef for 1 hour before slicing.

Serves 4.

The Rock Stars of Salt

The Rock Stars of Salt - Food & Drink - FOXNews.com

Salt’s journey to the grinder on your table has a long and storied history behind it that goes far beyond the trip home from the grocer, its ability to preserve food in many ways making it the foundation of all civilizations.
Consider that the Chinese harvested the mineral as early as 6000 BC.

I can tell you this. I have several different salts that I use from time to time. Depending what I need it for, I use the different ones to handle various recipes.

For example, I prefer to cook with Kosher salt. It is easiest to use when you need pinch of salt. Control is easier with the larger grains.

I also use sea salt. It does not have that processed taste to it. In fact, I use it when I want to really bring out some wonderful flavors out of a piece of meat.

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Thursday, November 12, 2009

Elevation Burger owner donates to Austin Junior League FIT program

WHERE INGREDIENTS MATTER FOR ALL AGES
WHAT:
Danny Bone, owner of Elevation Burger at the Arboretum, will present a $2,500 check (ten percent of a last week's sales) to, Kathi Haralson, president of the Junior League of Austin, for their FIT (Food in Tummies) program, which provides free meals to the 97 percent of children at Baty Elementary who are on the National School Lunch Program. Every Friday, the children are given backpacks full of healthy and nutritious meals along with nutrition tips to keep them nourished on the weekends, making for a happy return on Monday morning.

Elevation Burger will be offering free meals to all who come celebrate the donation!

WHEN:
Thursday, November 12
5 pm – 7 pm

WHERE:
Elevation Burger
9828 Great Hills Trail
Austin, TX 78759
512.608.4054

WEB: http://www.elevationburger.com/

ABOUT:
Elevation Burger is located on 9828 Great Hills Trail, Austin, TX, 78759 and is open Sunday-Thursday 11am-9pm and Friday and Saturday 11am-10pm. For more information or to place an online order, visit http://www.eleavtionburger.com/ or call 512-608-4054.

***
MEDIA CONTACT:
BREAD & BUTTER PUBLIC RELATIONS
Ali Slutsky
815.210.7454
ali@breadandbutterpr.com

Meredith Vachon
512.363.6485
meredith@breadandbutterpr.com

South Austin Trailer Park & Eatery Welcomes the Holidays with New Trailers

Mark your calendars: Party at the Trailer Park, Thursday, November 19th

6:30pm to 9pm Free Event: The public is invited to their Trailer Park home for the holidays! Torchy’s Tacos, Holy Cacao, and Man Bites Dog invite you to groove to DJ Chicken George while sipping Liquid S’mores made with complimentary Dripping Springs Vodka and 1921 Tequila and get a preview of HOLY CACAO’S 12 DAYS OF CHOCOLATE special holiday Cake Balls! The eateries of the Trailer Park & Eatery will donate 10% of sales for the entire day of November 19th to the families of the Fort Hood tragedy.

AUSTIN, TX – 11/12/09 – Torchy’s Tacos welcomes its new Trailer Park & Eatery neighbors: HOLY CACAO and MAN BITES DOG. Come celebrate the SOUTH AUSTIN TRAILER PARK & EATERY Re-Launch on Thursday, November 19th from 6:30pm to 9pm with free cocktails inspired by Holy Cacao’s Frozen Hot Chocolate (called Liquid S’mores) and designed by Claire Hees (local Artist and Bar Manager) while grooving to music spun by DJ Chicken George.

To celebrate the flavors of the holidays, HOLY CACAO has designed 12 special Cake Ball and Hot Chocolate flavors (preview flavors will be available at the Re-Launch Party). Starting the Friday following Thanksgiving HOLY CACAO will introduce a NEW flavor of Hot Chocolate and a NEW Cake Ball, every day for 12 Days. Those who survive and come back EVERY DAY for the full 12 Days and have the Hot Chocolate and Cake Ball special will be rewarded with a FREE Go Local Austin Card ($10 value) which can be used all around Austin to support other local vendors. The 12 DAYS OF CHOCOLATE Cake Balls will also be available in a gift box for the perfect holiday gift.

The HOLY CACAO Preview Cake Ball Flavors available at the Re-Launch Party will include: BERRY BALLS (a cranberry thyme cake dipped in candy coating then dipped in white chocolate), RUDOLPH’S BALLS (chocolate cake spiked with chopped red hots then dipped in dark chocolate and topped with red hot sprinkles) and GRANDMA’S BALLS (a fruit cake made with red wine and dipped in dark chocolate that will make you reconsider this dreaded holiday dessert!).

HOLY CACAO has updated their standard menu to include new Cake Ball flavors, Ice Cream Floats, 2 NEW flavored Hot Chocolates and brought back Toast Your Own S’mores to the Trailer Park. For just $6, the S’mores experience includes 4 fluffy marshmallows that are handcrafted daily in Austin, 2 Hershey Bars, graham crackers, and deluxe extendable S’mores Forks that will keep your hand from getting toasted along with the marshmallow! Check out the full menu and find out more at www.theholycacao.com.

MAN BITES DOG, a hot dog venture set to open November 14th, promises to bring the heat and the meat with a menu full of innovative dog and sausage creations. The concept at Man Bites Dog is simple—more meat, better buns, bigger ideas. Highlights include the Buffalo Hottie, a 100% Vienna beef frank topped with bleu cheese crumbles, buffalo hot sauce and green onions, the Bird Dog, a chicken sausage topped with sweet corn relish and pesto mayo, and several twists on classics (think dog-meets-Reuben). For the individualists, there’s even a build-your-own option with a variety of franks, sausages, sauces and toppings.

These aren’t your average dogs. Check out the full menu and find out more at www.manbitesdogaustin.com.

With spicy tacos, hot dogs, and a campfire to toast your own S’mores, the South Austin Trailer Park & Eatery is your headquarters for the cool weather.

Contact:
Ellen Kinsey 512-851-CAKE (2253)
Holy Cacao
South Austin Trailer Park & Eatery 1311 S. 1st Street
Austin, TX 78704
orders@theholycacao.com

Sunday, November 8, 2009

Dinner at the Windjammer Restaurant in South Burlington, VT

While I was in Burlington, VT to do some training for a client, I had a great meal at the Windjammer Restaurant. The meal that I had was absolutely wonderful and the staff was very friendly and helpful.

I had the Mate’s Prime Rib with Scallops. The scallops were sweet and perfectly cooked. You could not have asked for better. The prime rib was perfectly cooked to my request and very large. The local folks recommended the salad boat. The choice of salad and additions were very good.

I included some pictures of my meal. I think you will find the size of the prime rib to be very generous.



If you have a chance to visit Burlington, VT, I highly recommend a trip to the Windjammer Restaurant.

Windjammer Restaurant
1076 Williston Road
South Burlington, VT 05403
Phone: (802) 862-6585
Fax: (802) 651-0654

Thursday, November 5, 2009

Building a Better Burger for Charity: Elevation Burger Working with Junior League of Austin

Elevation Burger has been doing a promotion with the Junior League of Austin’s FIT charity to help feed the children at Baty Elementary. The promo began on November 1 and goes through November 8 and Elevation Burger owner, Danny Bone will be presenting a check to the Junior League of Austin for 10% of the total sales over that week. FIT’s mission is to help the children on the National School Lunch Program stay healthy and fed on weekends. At Baty Elementary 97% of the children are on the NSLP and FIT, with help from Elevation Burger, fills hundreds of backpacks with nutritious meals for the whole weekend. When the kids come to school on Monday they are happy, full and ready to learn.

So, if you are hungry for a great burger and want to help out FIT, drop by my friends at Elevation Burger and order a better burger for the children.

Location
9828 Great Hills Trail
Austin, TX 78759-6391
(512) 608-4054

Monday, November 2, 2009

Are You Game for Game Meats?

Are You Game for Game Meats? - Food & Drink - FOXNews.com

One of the things I really enjoy is game meat. Deer, bison, elk, duck and a host of other meats are great tasting and lower in cholesterol. Most folks dislike game meat, because of the taste. To be quite honest, they are missing out on some of the most wonderful tastes in the world.

The taste of game meat is natural and it is unblemished by all of the feeds that we use to feed our livestock. In most cases, the meat is very lean. I have deer and it is absolutely wonderful. Several of my friends are hunters and they provide me with some of their meat. Needless to say, I enjoy it thoroughly.

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Thursday, October 29, 2009

MAX’s Premier Austin Cellar Classic to Benefit the Capital Area Food Bank of Texas

MAX’s Premier Austin Cellar Classic to Benefit the
Capital Area Food Bank of Texas
Designated event proceeds to provide thousands of meals for Central Texas families

AUSTIN, Texas (Oct. 20, 2009) –MAX’s Wine Dive has quickly made its mark in downtown Austin serving up gourmet comfort food and now MAX’s is extending that comfort to local families through the Capital Area Food Bank of Texas.

Patterned after its five-year-old sister celebration of food and wine in Houston, MAX’s Wine Dive is hosting the first annual Austin Cellar Classic on November 6-7, 2009 in MAX’s Underground, a newly created event space located beneath the restaurant at 207 San Jacinto and 3rd St. in downtown Austin.

A portion of the proceeds from the event’s retail wine sales will go to support the Capital Area Food Bank of Texas. The management and staff of MAX’s Wine Dive hope to raise the equivalent of 10,000 meals for Central Texas families in need of help during the upcoming holidays.

“The people of Austin have been tremendous to MAX’s since we opened our downtown restaurant in May 2009. We wanted to show our thanks by bringing people together and giving back to our local community,” said Jerry Lasco, owner of MAX’s Wine Dive in Austin. “We can’t think of a more deserving charity than the Capital Area Food Bank, which helps hundreds of families through some really tough times. Austin is our home, too, so we will continue to host events throughout the year to support our Central Texas neighbors in conjunction with the Food Bank and other local organizations.”

The Austin Cellar Classic features a Grand Wine Dinner on Friday, Nov. 6 and two Grand Wine Tasting sessions on Saturday, Nov. 7. Guests attending the events will have the opportunity to purchase by the bottle or the case any of the wines served. For every total case purchased, the equivalent of 30 meals will be donated to the Capital Area Food Bank.

Austin Cellar Classic Grand Wine Dinner – Friday, Nov. 6
During the Grand Wine Dinner, guests will enjoy incredible food expertly paired with multiple courses of wines. “This dinner showcases another side of MAX’s with uniquely prepared cuisine specially created for this celebration,” explained Brian O’Neill, general manager of MAX’s Wine Dive in Austin.

The dinner begins with a Lobster Crepe with honeycrisp apples, melted leeks and Prosecco served with Pommery Champagne. The following courses feature Foie Gras Torchon paired with Chaputier Blanc; Tellicherry-Crusted Scallop paired with Marc Kreydenweiss Val d’Eleon; Rabbit Cassoulet paired with Faiveley Mercurey Rouge; Guiness Braised Short Ribs paired with Gaja Conteisa Barbaresco; and a dessert course featuring Cranberry Poached Pears paired with Otima 20-year Tawny Port. MAX’s chefs and resident wine expert Ike Johnson will answer questions about the six courses and hand-selected pairings.

Austin Cellar Classic Grand Wine Tasting – Saturday, Nov. 7
The Grand Wine Tasting on Saturday offers two tasting times: 2-5 p.m. and 7-10 p.m. Guests will have an opportunity to sample more than 100 different wines from around the world including highly sought-after and limited production wines like Beringer Private Reserve Chardonnay; Mer Soliel Chardonnay; BV Reserve Pinot Noir; Krug Grande Cuvee; Bollinger Special Cuvee Rose; Far Niente Cabernet; Caymus Special Selection; Gaja Conteisa Barbaresco; Silver Oak Alexander Valley Cabernet and many more. The complete wine list of more than 100 wines can be found at www.austincellarclassic.com.

Guests also will enjoy live music, savor MAX’s famous gourmet comfort food and have the opportunity to take advantage of the best retail wine prices in Austin through www.theblackdoor.com, MAX’s new retail wine sales program.

About the Austin Cellar Classic
The Austin Cellar Classic is open to the public, but space is limited and attendees are strongly encouraged to purchase tickets early. Tickets are $80 per person for the Grand Wine Dinner and $40 per person/per session for the Grand Wine Tasting. Guests may purchase a MAXimum Experience combo ticket for $110 per person which includes both the Friday night dinner and one Saturday tasting session. For more information and to purchase Austin Cellar Classic tickets visit www.austincellarclassic.com or contact MAX’s at 512-904-0111.

About Capital Area Food Bank of Texas
The mission of the Capital Area Food Bank of Texas is to feed the hungry by providing food and grocery products to human service agencies serving people in need throughout Central Texas. In its 28th year of service, the Food Bank currently provides food and grocery products to 355 Partner Agencies in 21 Central Texas counties. In 2008, CAFB distributed more than 17 million pounds of food. For more information on the Capital Area Food Bank of Texas and its programs, visit www.austinfoodbank.org or call 512/282-2111.

About MAX’s Wine DiveLocated downtown in the heart of the Convention Center District, MAX’s Wine Dive specializes in what already are two of Austin’s favorite indulgences: gourmet comfort food and divine wines. The wine list features an impressive 100+ selections from every region imaginable, including many unique and hard-to-find offerings. Every wine is available by the glass or the bottle and all are available for retail sale in the restaurant through www.theblackdoor.com, MAX’s new retail wine sales program. MAX’s Wine Dive is located at 207 San Jacinto Blvd and 3rd St. For more information about MAX’s Wine Dive, visit www.MaxsWineDive.com.

Farmhouse Delivery: Memberships Available

Farmhouse Delivery is the brainchild of local food advocate and chef Elizabeth Winslow and East Austin farm owner Stephanie Scherzer. The service, which operates out of East Austin’s Rain Lily Farm, offers home delivery of local produce, meats, dairy, beverages and pantry items.

In an effort to create a sustainable revenue stream for local growers, Farmhouse Delivery is replacing week-by-week individual delivery services with a weekly or biweekly farm membership. There are a limited number of memberships available for the upcoming 8-week subscription period and the deadline to sign up is Oct. 30, 2009. The season will run from Nov. 2 – Dec. 21. Weekly ($35) or bi-weekly delivery ($37) is available with a $20 set up fee. Additional local, fresh items (meat, cheese, breads etc.) may be added to your delivery each week; a full list is available at this link.

Farmhouse sources their food from a variety of local farms, which means that there are about ten types of vegetables in each bushel. Seasonal, local produce that we expect to see over the next couple of months includes:
Apples
Green beans
Cucumbers
Corn
Tomatoes
Broccoli
Heirloom Cauliflower
Greens and lettuces
Beets
Carrots
Turnips
Fennel
Sweet potatoes
Citrus including limes, Myer lemons, oranges, Tangerines and grapefruit

Membership includes invitations to exclusive Rain Lily Farm events including demonstrations, dinners, cooking classes and more. (Click here for photos from the Oct. 17th Pig Roast.) Another perk is that deliveries are accompanied by recipe ideas (perfect for novice chefs or those trying to eat their way to a healthier lifestyle).

Eating local means supporting local farms, enjoying better tasting and higher quality food and limiting the carbon footprint by reducing the miles logged when trucking food from faraway locations.

Wednesday, October 28, 2009

Recipe: Scotch Eggs

A very old favorite in the British Isles. In past centuries Scotch Eggs were sometimes called birds' nests.

Ingredients
2 tsp. Worcestershire sauce (if desired)
10 to 12 small hard boiled eggs
1 lg. egg, well beaten
Fine dry bread crumbs (make your own or use packaged seasoned bread crumbs)
1 tbsp. seasoned flour, (made with 1 tbsp. flour, 1/8 tsp. salt, 1/8 tsp. black pepper, and 1/8 tsp. dried thyme)
1 1/2 lbs Sausage (See note below).

Directions
Place the sausage meat and Worcestershire sauce in a medium sized mixing bowl. Add the seasoned flour mixture and blend the ingredients together with your hands. Divide the mixture into 10 to 12 equal pieces (to cover the eggs).
Mold each piece of meat around an egg and carefully roll each egg between your hands to shape the sausage meat coating.
Place the beaten egg and bread crumbs in two separate shallow dishes. Dip the eggs first in the beaten egg, and then in the bread crumbs, coating them thoroughly and shaking off any excess crumbs.
Place coated eggs on a cookie sheet and cook in a 350 degree oven approximately 30 to 45 minutes (until the sausage is cooked). Don't let them get too crispy. Remove from cookie sheet and drain on paper towel to drain.
Place the eggs on a warmed serving plate and serve at once (whole or halved) if they are to be eaten hot. They make a very good hot or cold snack.

Note:
When it comes to sausage, it is difficult to gauge how much. Some like a lot of sausage around the eggs. So, you need to gauge how much sausage you need. About 1 1/2 lbs places a thin to medium sausage crust around the eggs. Once again, the size of eggs used and the how thick or thin you would like your sausage crust.

Food Network's Sandra Lee: 'No way' smart shoppers should buy generic

Food Network's Sandra Lee: 'No way' smart shoppers should buy generic

When you are unemployed or having budget problems, store brands are often the only alternative. I shop at Walmart and purchase primarily the store brand. There are a few items that aren't very good, but the majority of items that I have purchased have been great.

Tuesday, October 27, 2009

Recipe: Pumpkin Praline Pie

I saw this recipe and will be giving it a try when I get back to Austin. It looks delicious and would be a wonderful addition to the Thanksgiving table.

Ingredients
1 cup all-purpose flour, divided
3 1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 3/4 cups unsweetened canned pumpkin
1 cup 2% low-fat milk
1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
3 tablespoons maple syrup
2 tablespoons bourbon
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 egg whites, lightly beaten
1 egg, lightly beaten
1/3 cup coarsely chopped pecans
1/4 cup firmly packed brown sugar
1 1/2 teaspoons dark corn syrup
1/2 teaspoon vanilla extract

Preparation
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 11-inch circle, and chill for 10 minutes or until the plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray, and remove top sheet of plastic wrap. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 400° for 15 minutes; let cool on a wire rack.

Combine pumpkin and the next 13 ingredients (pumpkin through egg) in a bowl, and stir well with a wire whisk. Pour into prepared crust; bake at 400° for 40 minutes.

Combine the pecans, 1/4 cup brown sugar, corn syrup, and 1/2 teaspoon of vanilla, and stir well. Sprinkle pecan mixture over pie, and bake an additional 15 minutes or until filling is set (shield the edges of piecrust with aluminum foil, if necessary). Let cool completely on a wire rack.

Thursday, October 22, 2009

McDonald's Earnings Rise To $1.15 a Share

McDonald's Earnings Rise To $1.15 a Share - FOXBusiness.com

NEW YORK -- McDonald's Corp. said Thursday that third-quarter earnings were $1.26 billion, or $1.15 a share, compared to $1.19 billion, or $1.05 a share, in the same period a year ago. Revenue fell 4% to $6.05 billion compared to $6.27 billion. Analysts polled by FactSet Research estimated, on average, eanings per share of $1.10 and sales of $6.1 billion.

McDonald's is hitting on all cylinders. Just a look at their menu tells you a story of listening to the public and responding. I believe the success in the menu is due in large part to the success of McCafe.

Additionally, McDonald's now serves Frappe drinks. McDonald's Frappe drinks are made by blending coffee, skim milk and flavoring with ice and topping the drink with whipped cream and a swirl of caramel or chocolate syrup.

Posted using ShareThis

Tuesday, October 13, 2009

Slow Feast in the Field at Green Gate Farms

SLOW FEAST IN THE FIELD AT GREEN GATE FARMS
Third Annual Benefit for Unique Public Charter School


Austin, TX - October 10, 2009 - On Saturday evening, October 24, 2009, Green Gate Farms will host its third annual Slow Feast in the Field celebrating local, naturally grown, freshly harvested food to benefit the Austin Discovery School (ADS).

This magical evening will feature a progressive five-course gourmet meal served outdoors at the historic Bergstrom homestead. Guests will dine on seasonal fare surrounded by fields of produce. The menu will feature heirloom vegetables and Duroc/Berkshire pork raised at the farm and prepared by Chef Jesse Bloom of Ecstatic Cuisine.

“We look forward to hosting this event each year because Austin
Discovery School is one of the most innovative elementary schools in
Austin,” says Erin Flynn, co-founder of Green Gate Farms, a family-owned and operated sustainable farm eight miles east of downtown
Austin. “Putting on this feast is such fun: the farm twinkles and the
food is divine.”

Local sponsors include: Slow Food Austin, Sweet Leaf Tea, Richard’s Rain Water, Marquee Event Group, Flat Creek Estate, Stacey Hoyt Events, Mary Louise Butters Brownies, Elixer Coffee, Texas Olive Ranch, Good Flow Honey, and Texas Medicinals.

This intimate dining experience is limited to 100 guests. The Austin Discovery School will use funds from the event to support it’s innovative programs, which include one of the county’s most established organic Junior Master Gardener® programs. Tickets are $100 per plate and are available at http://www.austindiscoveryschool.org/.

About Austin Discovery School, http://www.austindiscoveryschool.org/
Cinnamon Henley, Executive Director, 512.674.0700
Austin Discovery School (ADS) is an innovative free public charter school serving children in grades K-6. A small, community oriented school, ADS offers spacious, naturally lit, beautiful classrooms with a 32:2 student to teacher ratio. ADS features hands-on math and science, integrates literacy across the curriculum, and offers fine arts and an organic Junior Master Gardener® program. Our fresh approach to education emphasizes social responsibility, good health, and environment while pursuing a rigorous academic program.

About Slow Food, http://www.slowfoodaustin.org/
Sara Weber, Slow Food Austin President, 512.964.6514
The Slow Food Austin Convivium hosts slow educational and taste events throughout the year. It is part of Slow Food International, founded in 1986 in Italy, in reaction to the opening of first the McDonalds in Pizza Spagna near the historic Spanish Steps in Rome - a nod to the contrast with fast food values. The organization was created to celebrate and promote rich and delicious food traditions that are part of our cultural heritage.

About Green Gate Farms, http://www.greengatefarms.net/
Skip Connett and Erin Flynn, co-owners, 512.949-9830
Green Gate Farms, a small family farm, uses sustainable methods to
grow vegetables, flowers, and meat just eight miles east of downtown
Austin at the historic Bergstrom farmstead. Visitors and volunteers
are encouraged to participate in our weekly CSA membership program,
shop at our farm stand, tour the farm, and join in our workshops and
events.

For a copy of the flyer with additional information, click here.

About Ecstatic Cuisine, http://www.ecstaticcuisine.com/
Jesse Bloom, Chef 512.919.5100
Ecstatic Cuisine creates spectacular food events that inspire clients, nourish community, and sustain the earth. They use Iocal and organic ingredients in a unique brand of world fusion cuisine. Their professionalism, passion, and uncompromising gift for flavor combine to create food experiences that are, in a word, ecstatic.

Monday, October 12, 2009

What's for Dinner? Beer-cooked Brats!

Tonight, I'm serving a nice hearty German dinner with Hillshire Farm Miller High Life Beer Brats. Yes, you read correctly. See the press release below.

Sara Lee North American Retail is hooking grillers up with a new sausage product this summer, Hillshire Farm Miller High Life Beer Brats.

The line of brats, precooked in Miller High Life beer, are debuting at the Char-Broil road tour, visiting cities nationwide until Nov. 15. Six-packs of the brats will hit supermarkets soon and will retail for $3.99.

"Bringing together the great tastes of brats and beer has been a long-standing tradition that began to take shape with our customers," says Tim Roush, vice president of lunch and dinner brands for Hillshire Farm. "We knew we had an opportunity to provide this perfect flavor profile in a single product offering. By teaming up with one of America's most popular beers to create Hillshire Farm Miller High Life Beer Brats, we've made it easier for consumers to enjoy quality beer brats, bursting with flavor."

Add a little sauerkraut to the meal and you have yourself a delicious meal for those cool October evenings.

Saturday, October 10, 2009

The Scoop on Whole Grains

Whole grains, such as whole wheat, corn, oats, and barley, are sources of several nutrients and are a great part of a healthful diet. Not only are they a delicious addition to your meals, whole grains contain nutrients such as B vitamins (thiamin, riboflavin, folic acid, and niacin), minerals (magnesium, selenium, copper, and iron), vitamin E, protein, carbohydrates, and fiber. The U.S. Department of Agriculture’s Food Pyramid, called MyPyramid, recommends “making half your grains whole.” This translates into at least three ounce-equivalent servings of whole grain foods a day for a 2,000 calorie diet.

Click here for the complete article. It is excellent.

Thursday, October 8, 2009

2,700-Calorie "Super Scooby" Burger Stands 6-Inches Tall, Weighs More Than 3-Pounds

2,700-Calorie 'Super Scooby' Burger Stands 6-Inches Tall, Weighs More Than 3-Pounds - Nutrition Physical - FOXNews.com

The towering burger is called the “Super Scooby.” It's 6-inches tall, weighs more than 3-pounds and packs a whopping 2,645 calories — more than the 2,550 recommended for men and much more than the 1,940 recommended for women.
Spiros Lomvardos, who co-owns the Jolly Fryer fast food joint with his brother, Andreas, said the idea of the super-sized snack started out as a joke.

OH MY! What a burger!

Posted using ShareThis

How to Pack a Healthy Lunchbox

How to Pack a Healthy Lunchbox - Food & Drink - FOXNews.com

Many parents want to give their children a healthy lunch, but it’s not always so easy. They often don’t know what to buy, don’t have the time to shop for it, and, when they’re trying to get everyone out the door in the morning, sometimes they just flat out run out of time. Even if they do pack a nice lunch, there’s no guarantee that the kids will actually eat it. Kids are, after all, kids. And the school lunches they get aren’t always the healthiest, either. But if one chef has her way, that may soon change.

When you really think abou it, everyone can benefit from eating a healthy lunch without costing a lot.

Posted using ShareThis

Monday, October 5, 2009

Recipe for Pumpkin Cheese Dip

My wife discovered this wonderful recipe and has asked that I make it. I think you will really enjoy it. YUMMY!

Pumpkin Cheese Dip

Ingredients
4 cups confectioners sugar, sifted
2 (8 oz each) packages cream cheese, softened
1 (30 oz) can pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
2 tsp ground nutmeg (optional)

Directions
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with pretzel crisps.

Notes
A small hollowed out pumpkin is a great way to present the dip.

Wednesday, September 30, 2009

Elevation Burger Comes to Austin, Texas!

ELEVATE YOUR BURGER, ELEVATE YOUR WORLD
Elevation Burger opens with a healthier version of America’s favorite fast food staple
AUSTIN, TX (September, 2009)—In the past, fast-food has gotten a bad rap—the fast pace often comes with bad quality, unhealthy ingredients and harmful additives. Enter Elevation Burger, an East Coast implant making its way west as a new organic burger concept that is leading the movement in bringing quality back to fast-food. Originally conceived by Hans Hess in 2002 in Falls Church, VA, Elevation Burger is a fast casual burger concept that features organic, grass-fed and free-range beef and LEED-certified, sustainable construction.
Austin native, Danny Bone, brings Elevation Burger to Austin with the help of Fransmart, the same franchise whiz kids who launched Five Guys Burgers & Fries, also a Virginia-based restaurant. A major player in the East coast burger explosion in Austin, Elevation Burger goes above and beyond its competition with its eco-conscious efforts for the body and environment with a mission to offer “an elevated product and an elevated guest experience by setting a higher standard for health and our impact on the environment, both inside our restaurants and beyond.” Bone, whose history is rooted in the restaurant business (his family brought Dunkin’ Donuts to Austin 35 years ago), saw a gap in the burger market in his hometown and says, “I love Austin and love that the city embodies healthy, green living and am ecstatic that with Elevation Burger people can enjoy their childhood favorites without compromising their lifestyle.”
Featuring 3.2 oz hand-formed patties, the burgers at Elevation burger are made from 100% organic, grass-fed and free-range beef on a vegan roll with premium six-month aged cheddar. The tempting menu has familiar choices like the original Elevation Burger, a double meat, double cheese, burger ($5.99); The Vertigo Burger, which allows hungry patrons to build their own burger by stacking three to ten patties high and vegetarians will love the Veggie Burger #1, a vegetarian, fire-roasted patty ($3.59) and Veggie Burger # 2, a vegan version of the vegetarian burger ($3.59). If commitment is an issue, the Half the Guilt burger will suit with one beef patty and one vegetarian patty of your choice ($5.19). No Elevation Burger meal would be complete without their famous French fries perfected in their patented process of frying in heart-healthy olive oil ($2.49).

Elevation Burger patrons often find themselves rushing through their burger meal to get to the best part—dessert. To satisfy a sweet tooth, Elevation Burger whirls and stirs up delicious hand-scooped shakes from vanilla, chocolate or coffee ice cream with mix-ins like Oreo cookies, chocolate syrup, bananas, strawberries, black cherry, key lime, pineapple, guava, orange or mango.

Beyond the burger, Elevation Burger’s focus is its commitment to the environment. Elevation Burger one of the few restaurants in Austin to be LEED-certified by the United States Green Building Council, due to a painstaking and dedicated process of using environmentally sustainable, non-hazardous, architectural finishes and equipment to ensure that the building is environmentally sound from floor to ceiling. Beyond the construction Elevation Burger does more for the environment by donating the olive oil used for frying to be converted in bio-diesel. Elevation Burger also does the simplest of all the environmental causes by recycling in-store waste and using high post-consumer paper products.

Elevation Burger is located on 9828 Great Hills Trail, Austin, TX, 78705 and is open Sunday-Thursday 11am-9pm and Friday and Saturday 11am-10pm. For more information or to place an online order, visit www.elevationburger.com or call 512-608-4054.

Doing More Cooking while Unemployed

As many of you know, I have been unemployed for almost 10 months. During this time, I have been cooking more and more and enjoy doing it. I especially enjoy sharing my knowledge and thoughts with those you share my passion for cooking.

I have been cooking healthier and great tasting meals for the family. Needless to say, you just have to find the time to cook for your family.

Monday, September 28, 2009

$25 Restaurant.com Gift Certificates for $2.00!

Take 80% off on every $25 Gift Cert. order. Use code CHEF and Pay $2 thru 9/30/09 at Restaurant.com.


Restaurant.com Weekly Promo Offer 300 x 250

Thursday, September 24, 2009

Recipe for OLD BAY Shrimp Scampi

OLD-BAY-Shrimp-Scampi

I am a big, big fan of Old Bay and this recipe is wonderful. I think you should give it a try.

Shared via AddThis

Recipe for a Hearty Beef and Mushroom Stew

Serve this filling stew on a chilly winter evening. For added convenience, see tip below for slow cooker preparation.

INGREDIENTS
2 teaspoons vegetable oil
1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces mushrooms, sliced
2 medium carrots, sliced (1 cup)
1/2 cup water
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper, ground
1 leaf bay leaves
2 teaspoons cornstarch
4 teaspoons cold water
3/4 cup instant rice
1/4 cup dry red wine (optional)

DIRECTIONS
1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.

2. Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.

3. Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. If desired, stir in wine and heat through. Discard bay leaf.

Slow Cooker Method: Omit oil. Mix beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf in slow cooker. Cover. Cook 7 to 8 hours on LOW or 4 to 4 1/2 hours on HIGH. Mix cornstarch and 4 teaspoons cold water. Stir into beef mixture along with rice. If using LOW setting, turn to HIGH. Cover and cook 30 minutes longer. If desired, stir in wine. Discard bay leaf.

Wednesday, September 23, 2009

Recipe for Oven Roasted Red Potatoes

Last night, I cooked up a wonderful dinner that had no leftovers. I prepared sausage medallions with over roasted red potatoes and fried apple and pears as my sides.

Here is the recipe for the Oven Roasted Red Potatoes.


OVEN ROASTED RED POTATOES

INGREDIENTS
2 lbs. red potatoes, washed and cut into 1 inch cubes
1 tablespoon basil
1 tablespoon thyme
1/2 cup olive oil
1 cup Parmesan cheese
2 teaspoons seasoned salt
Pepper to taste

DIRECTIONS
1. Preheat oven to 425°F.
2. Place potatoes in a casserole dish and drizzle with olive oil. Add spices to coat potatoes. Stir potatoes around.
3. Place half of the Parmesan cheese on the potatoes and place in the oven for 30 minutes.
Check potatoes, stir (add more olive oil if the potatoes are getting dry) and add remaining Parmesan cheese. Return to oven for 30 minutes or until they are roasted to the desired color and texture.

Let stand for 3 minutes and serve warm.

Tuesday, September 22, 2009

$25 Restaurant.com Gift Certificates for $3.00

Save 70% off w/every $25 Gift Cert. order. Use code TREAT and Pay$3 thru 9/27/09 at Restaurant.com.


Restaurant.com Weekly Promo Offer 300 x 250

Cannoli Joe’s presents “Handcrafted Beer Tasting Tours”

Cannoli Joe’s—best described as a gourmet Italian feast with more than 100 classic Italian food specialties—is now hosting its “Handcrafted Beer Tasting Tour” every Thursday night from 6 to 9 p.m., running through the end of year. Handcrafted beers are produced at an on-site brewery using “the highest quality ingredients.”

Each week an area microbrewery will provide free unlimited beer tastings of two or more featured beers, with a representative from the brewery to answer any questions. The beer tastings are free with the purchase of dinner (for $13.99/adult) from Cannoli Joe’s gourmet Italian Feast including Lasagna Bolognese, Chicken Cacciatore, Homemade Meatballs, Pork Loin, Sausage and Peppers, Chicken Marsala Pasta, Caesar Salad, Greek Salad, Bruschetta, Spinach Alfredo pizza, Lasagne Bolognese, Grilled Steak Marsala, Greek Salad, Sausage Cavatappi, Chicken Picatta, Mussels Fra Diavolo, Caponatina, Cannolis, Chocolate Macaroons, hand-dipped ice cream, and, of course, Cannolis!

On Thursday, October 1, Saint Arnold Brewing Company out of Houston, TX will feature their premium handcrafted ales: Saint Arnold Amber Ale and Oktoberfest, as well as their non-alcoholic Root Beer for kids.

Brewery representatives will pour:
Saint Arnold Amber Ale: “A well-balanced, full flavored, amber ale. It has a rich, malty body with a pleasant caramel character derived from a specialty Caravienne malt. A complex hop aroma, with a hint of floral and citrus comes from a combination of Cascades and Liberty hops. It has a rich, creamy head with a fine lace. The light fruitiness, characteristic of ales, is derived from a proprietary yeast strain.”
Oktoberfest: “A full-bodied, malty, slightly sweet beer celebrating the Autumn harvest. This rich beer has a round malt flavor and an above average alcohol content perfect for a cool fall evening.”
Non-alcoholic Root Beer: “Big, sweet, flavorful and old-fashioned! Saint Arnold Root Beer is made with Imperial Cane Sugar (absolutely no high fructose corn syrup), vanilla extract and lots of yummy (but secret) flavorings. The cane sugar gives it a sweetness that cannot be achieved through corn syrup. The flavors explode in your mouth. The only way to improve on their Root Beer is to add a scoop of vanilla ice cream!”

The night of the beer dinner tours and for the week following, Cannoli Joe’s will offer full bottles of the featured beers at $3 and Root Beer at $1.75. Cannoli Joe’s also serves Peroni and Birra Moretti Italian beers at all times.

On Thursday, October 8, Real Ale Brewery Company from Blanco, TX will feature:
Rio Blanco Pale Ale: “Deep golden and malty, with a spicy hop flavor and well balanced hop bitterness, Rio Blanco is a uniquely Texan interpretation of an English-style pale ale. Czech Saaz hops provide a crisp finish and delicate aroma.”
Full Moon Pale Ale: “Tawny red and full of malt and hops, Full Moon's unique flavor truly satisfies. The smooth sweetness of malted rye and barley is complemented by generous helpings of Willamette and Cascade hops, resulting in an assertive American amber ale.”
Brewhouse Brown Ale: “Caramel brown with a hint of chocolate, Brewhouse Brown melds four kinds of malt and American hops into a delicious dark ale. Rich and roasty, yet with a dry finish, it is the perfect companion for a hearty meal.”
Firemans #4 Blonde Ale: “This refreshing blonde ale strikes a perfect balance between the smoothness of the malt, the subtle fruitiness of our house ale yeast, and zesty citrus notes from Crystal hops. Firemans #4 is a great way to beat the heat.”

On Thursday, October 15, Independence Brewery Co. out of Austin will feature the following premium handcrafted ales:
Austin Amber: “A special blend of malted barley—lightly to darkly roasted—creates layers of toasty sweetness, balanced by the citrusy notes of Vanguard hops. Burnt orange with a laid back finish, this is the beer of Austin.”
Independence Pale Ale: “Bright, bold, and hoppy...Independence Pale Ale is a true Texas Pale Ale. Brewed with the finest two-row barley and Pacific Northwest hops, and then dry-hopped with generous quantities of Cascade and Saaz hops, Independence Pale Ale has a distinctive citrus aroma and clean, hoppy finish.”
Freestyle: “Crisp, light-bodied, and refreshing, Freestyle is brewed with the finest two-row pale malt and American white wheat, Freestyle has a crisp, dry flavor followed by a slightly sweet malt finish. It’s light and refreshing, like a pilsner brewed as an ale.”
Bootlegger Brown Ale: “Smooth, chocolatey and easy-drinking....brewed with the finest two-row barley and Belgian chocolate malt, Bootlegger has a distinctive, chocolatey flavor. Bootlegger is medium-bodied and filtered for a clean, laid-back finish.”

On Thursday, October 22, Independence Brewery Co. will be back with their premium handcrafted ales: Austin Amber, Independence Pale Ale, Freestyle and Bootlegger, and Saint Arnold Brewing Company will also return with Saint Arnold Amber Ale, Oktoberfest, and their non-alcoholic Root Beer.

On Thursday, October 29, Independence Brewery Co. will return with Austin Amber, Independence Pale Ale, Freestyle and Bootlegger.

"When we first decided to add these beer tours featuring craft brews from local brewers, I knew we had a hit on our hands, and the crowds have shown us we were absolutely right," says Bob Hauser, chef /owner of Cannoli Joe’s and graduate of the Culinary Institute of America. "Our customers are keeping the brewery reps busy pouring samples all night to pair up with Cannoli Joe's fabulous Italian cuisine. Great full-flavored beers to go with great full-flavored Italian dishes."

Cannoli Joe’s is located at 4715 Hwy. 290 West in south Austin near the Berger Center on the eastbound frontage road, one third mile east of Brodie Lane.

Cannoli Joe’s is open for lunch and dinner seven days a week and brunch on Saturdays and Sundays. Weekday lunch is $9.99. Monday through Thursday dinner is $13.99. Friday dinner is $15.99. Saturday brunch is $13.99 and Saturday dinner is $15.99. (Extra items are added to the list of offerings on nights and then more on weekend nights.) Sunday brunch is $13.99 from 11 a.m. until 3 p.m. and then regular offerings from 3 to 9 p.m. for $15.99. Children three and under are free; those 12 years and under are half price.

For more information, contact (512) 892-4444 or bobh@cannolijoes.com, or visit the website at http://www.cannolijoes.com/.

Please note: Scheduled breweries are subject to change without notice.

Recipe for Easy Beef Steak Diane

Traditionally, Steak Diane was prepared tableside in the grandest dining rooms of Paris and Vienna. This stovetop version gives you equally grand results with surprisingly little effort.

Ingredients
2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lb.)
1 teaspoon lemon peel, grated
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 pound mushrooms, small; sliced
2 tablespoons shallot, finely chopped
1 tablespoon brandy, optional
1/4 cup half-and-half
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce

Directions
1. Wash hands. Combine lemon peel and pepper; press onto steaks. Wash hands.
2. Heat oil in large nonstick skillet over medium. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet clean; coat with cooking spray.
3. Heat skillet over medium; add steaks and cook, turning occasionally, 12 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). Remove; keep warm.
4. Add brandy to skillet; cook and stir until browned bits in skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through.

Serving Suggestion: Carve steaks. Serve with sauce, steamed asparagus and buttered red potatoes. Refrigerate leftovers.

Monday, September 21, 2009

Recipe for a Hearty Beef Stew

With today being the last day of summer, many of us are starting to pulling together some of our favorite fall and winter recipes.

For me, a hearty beef stew certainly provides a great family meal. The other great thing is that you can use your slow cooker.

INGREDIENTS
1 1/2 lb. beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, cut into cubes (about 2 1/2 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups beef broth (regular, 50% Less Sodium or Certified Organic)
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup frozen peas

DIRECTIONS
Sprinkle the beef with black pepper and coat it with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often.

Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the broth, Worcestershire, thyme and bay leaf.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove the bay leaf.

Mix the remaining flour and broth. Stir the flour mixture and the peas into the cooker. Turn the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.

*Or on HIGH for 5 to 6 hours.

Friday, September 18, 2009

Eddie V's Introduces New Cocktails


Sammi Park at Eddie V's sent me an email the other day and told me about some new cocktails added to their menu.

They have just added 10 new cocktails that incorporates ingredients that aren't found in your every day cocktail such as cucumber, thyme and violet syrup! Sammi was very excited about these new cocktails and wanted to let everyone know about these exciting additions and personally invites you all to come in and give them a try.

Along with the new cocktails they will be rotating a few seasonal selections and as always Eddie V's has a fabulous Happy Hour which is the perfect time to sample these cocktails!

So, join Sammi at Eddie V's and have one of those wonderful cocktails. The one pictured at the top is called the Bluebonnet Tea. Doesn't it look refreshing?

You can visit them at 2 wonderful locations:
EV 5th Street
301 East 5th Street
Austin, TX 78701
512.472.1860 P
512.477.9794 F
Open daily at 4:30pm

EV Arboretum
9400 B Arboretum Blvd.
Austin, TX 78759
512.342.2642 P
512.342.2645 F
Open daily at 4:30pm

Tuesday, September 15, 2009

Recipe: Fabulous Fast Shrimp

If you like shrimp and want to serve something quick and easy, this is the dish for you.

Ingredients
1 tbsp. butter OR margarine
2 stalks celery, chopped
1/4 cup chopped green pepper
1/4 cup sliced green onion
1 lb. fresh large shrimp, shelled and deveined
1 can (10 3/4 oz.) condensed cream of mushroom soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup water
Generous dash ground red pepper
Hot cooked regular long-grain white rice
Paprika

Directions
1. Heat butter in skillet over medium heat. Add celery, green pepper and green onions and cook until tender. Add shrimp and cook 3 to 5 min. or until shrimp are done.
2. Add soup, water and red pepper and heat through. Serve over rice. Sprinkle with paprika.

Serving Suggestions
Serve with a Caesar salad. For dessert serve sliced bananas drizzled with chocolate sauce.

Monday, September 14, 2009

Balsamic Glazed Salmon

I think you will really enjoy this recipe.

INGREDIENTS:

8 fresh salmon fillets, 3/4-inch thick (about 1 1/2 pounds)
Freshly ground black pepper
3 tbsp. olive oil
4 1/2 tsp. cornstarch
1 3/4 cups chicken stock
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tbsp. orange juice
1 tsp. grated orange peel
Orange slices for garnish

DIRECTIONS:
Place the salmon in an 11 x 8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.

Stir the cornstarch, stock, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.

Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.

Campbell's Kitchen Tip: When grating citrus fruits you'll want to avoid rubbing too deeply into the peel. There's a white layer between the outer peel and the flesh, called the pith, which can be bitter.

Serving Suggestion: Serve with a brown and wild rice blend and steamed cut green beans. For dessert serve vanilla ice cream with almond cookies.

Serves 8.

Saturday, September 12, 2009

The King of Coffee - Food

The King of Coffee - Food & Drink - FOXNews.com

According to The National Coffee Association, 54% of American adults, roughly 150 million people, drink 3.3 cups of coffee every day. To whom do they owe a debt of gratitude for their daily drink?

I can tell you that I love coffee. My wife will often ask me, "How can you drink a hot cup of coffee with the outside temperation above 100?" I could drink coffee even if the temperature was a 125 degrees.

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Wednesday, September 9, 2009

Grilled Proscuitto Wrapped Asparagus

Grilled Proscuitto Wrapped Asparagus

Ingredients
2 pounds asparagus spears
14-16 slices of proscuitto
2 cloves garlic, minced
1/2 cup olive oil black pepper

Directions
Preheat grill for medium-high heat.
Trim ends off of asparagus. Cut proscuitto slices in half.
Place half of one slice onto each asparagus spear. Add minced garlic to olive oil and brush each spear with oil.
Season with black pepper and place onto grill and cook for 4 minutes, turning occasionally. Remove from heat and serve.

UP & RUNNING!

After a little over a week, www.foodandflame.com is back up and we are getting ready for another Fall season of tailgating and fun recipes.

I would like to thank the technical staff at Namesecure (www.namesecure.com) for resolving the technical issues. It was a difficult one, but they rose to the challenge and got things moving. THANKS!

Wednesday, August 26, 2009

34th Street Café Gives Local Diners Something to Smile About

34th Street Café Gives Local Diners Something to Smile About with New Weekday Happy Hour:
Neighborhood Favorite adds Inspired Menu Items, Welcomes Return of Lounge 34

(August 25, 2009) Austin, TX - 34th Street Café, a longtime favorite for a sophisticated yet casual dining experience, is giving Austinites another reason to celebrate good food and great wine all day long. Beginning September 8, 34th Street Café will extend dinnertime hours on Fridays and Saturdays, and add weekday happy-hour specials from 4 to 7 p.m. Featured happy-hour specials include half-priced appetizers such as 34th Street Café's delectable homemade pizzas, and a variety of tempting cheese and charcuterie plates. Happy hour wine and beer specials will change daily and may include specialty wine cocktails, half-price wines by the glass and deals on select beers. Happy-hour specials and café menus will be available on the restaurant's newly redesigned website, which launches in early September.

In addition to the new happy hour, 34th Street Café continues to offer its chef-inspired, three-course prix fixe dinners ($24) on Mondays and Tuesdays, which include either a seafood or steak entrée and a glass of wine. The restaurant's daily menu has also seen a few chef-driven changes. Austin diners have always applauded Chef Justin "Raif" Raiford's innovative and cutting-edge cooking style, and his newest menu creations are sure to be no exception. Drawing from his experience in international cooking and his love of spices and fusion cuisine, Chef Raif has cooked up some new recipes for the appetizer menu. New dishes include P.E.I. Mussels ($12) cooked in white wine and served with chervil, shallots, garlic chips and grilled bread; Ahi Tuna Tartare ($12) in a lemon-basil oil and served with sea salt, tapenade and toasted focaccia; and Pan-Fried Frog Legs ($9) served over roasted sunchoke puree, a delicate combination of saffron and Jerusalem artichokes.

The café's newly updated wine menu also shines with many refreshing and popular summer wines such as Monticello "Verdemar" Spanish Albarino, Feudi di San Gregorio Falanghina from Italy, and the in vogue Domaine du Houchart dry rosé from France.

Lunch and dinnertime aren't the only opportunities to revel in 34th Street Café's excellent food, wine and ambience. Beginning Saturday, September 26 and throughout the autumn season, 34th Street Café will bring back its wildly successful Lounge 34. Evoking the characteristics of a comfortable yet chic after-hours club, Lounge 34 will feature specialty wines and delicious gourmet snacks that can't be found at any other late-night hot spot in Austin. Offering a truly unique and stylish vibe, Lounge 34 events begin at 10:30 p.m., with local DJs entertaining guests into the night. An onsite photographer will also be on hand to capture the most memorable and captivating moments of the evening.

34th Street Café is located at 1005 W. 34th St. The café is open for lunch service Monday through Saturday from 11 a.m. to 4 p.m., and for dinner service from 5:30 to 9:30 p.m. Monday through Thursday, and until 10 p.m. Friday and Saturday. The new happy-hour menu specials are available Monday through Friday from 4 to 7 p.m. For more information about 34th Street Café & Catering, or the new hours, new menu items or Lounge 34 events, call (512) 371-3400, or visit www.34thStreetCafe.com.

Thursday, August 13, 2009

Far Out Foods

Far Out Foods - FOXNews.com

Pizza in a cone? Duck Dogs? These are some of the new far out foods that might make it to your favorite grocery store.

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Tuesday, August 11, 2009

Chuck Roast on a Grill Pictures

After cooking the chuck roast on the grill, I took some pictures of the chuck roast. I served the grilled chuck with green beans and cantaloupe. You can serve mashed potatoes with a brown gravy. Additionally, I made a creamy horseradish sauce.

My wife said that the chuck roast was so very tender and juicy. I have to admit it was wonderful and tasty.


Recipe for a Grilled Chuck Roast

I know. A lot of you are saying, "Grilling a chuck roast? Jess, you have to be out of your mind." Well, I'm not out of my mind. It is a quick and easy way to enjoy an inexpensive cut of meat without cooking it in a crock pot or in the oven with one of those bag things.

Here's a very easy recipe for you to try out and I'm sure you will like it.

Ingredients
1 (3-5 lb.) chuck roast
1 tsp. meat tenderizer
1/2 c. orange juice
1/4 c. soy sauce
2 tbsp. brown sugar
1 tsp. Worcestershire sauce

Directions
Sprinkle roast with tenderizer on both sides. Pierce deeply. Let stand one hour.
While the meat is tenderizing, mix the orange juice, soy sauce, brown sugar and Worcestershire sauce together to create a marinade.
Pour marinade over roast and let stand. Turn and pierce several times. Refrigerate.
Sear on hot flame 10 minutes each side and lower flame and cook 15 to 20 minutes each side.

I think you will really enjoy this method for cooking a chuck. The meat tenderizer breaks down the meat and makes it very tender. Typically, you would cook this piece of meat in a crock pot for so that the slow and low method would break down the meat.

Friday, August 7, 2009

Pork U: A Lesson in Italian Cured Meats - Food

Pork U: A Lesson in Italian Cured Meats - Food & Drink - FOXNews.com

This article is very good and provides you with a wonderful discussion of Italian Cured Meats.

One of my favorite ways of showcasing these wonderful and delicious meats is to create a meat and cheese tray with fresh bread, fruits, vegetables and a great tapenade which is an olive spread.

Here is my favorite recipe.

Ingredients
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper

Directions
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Although I said that the anchovy paste is optional, I highly recommend it. It does add a fishy taste to the tapenade at all. In fact, it adds a nutty taste to it and a delicious dimension to the spread. I think you will really enjoy it.

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Saturday, August 1, 2009

Study: Organic Foods no Healthier

Recent report shows that organic foods are no healthier than those grown with conventional methods.


Wednesday, July 29, 2009

Support the Kaptur-Farr proposal to Food Safety Enhancement Act

Call Your Representative Today to support the Kaptur-Farr proposal to HR 2749, the Food Safety Enhancement Act of 2009

H.R. 2749, The Food Safety Enhancement Act, has been moving through committee and now is slated to go to the floor of the House today, Wednesday, July 29. The bill will go to the house floor under a suspension vote, which means limited debate and no amendments can be introduced on the floor. A two-thirds majority is needed for passage.

Last week, representatives Marcy Kaptur (OH-9), Sam Farr (CA-17), Maurice Hinchey (NY-22), Jesse Jackson Jr. (IL-2), Peter Welch (VT-at large), Chellie Pingree (ME-1) and Earl Blumenauer (OR-3) submitted a letter to the House Energy and Commerce Committee with specific proposed changes to HR 2749 that addresses many of the concerns raised by the sustainable and organic agriculture community. H.R. 2749 contains provisions that could hinder sustainable, and organic farmers' access to markets, require expensive fees, and lead to dismantling of important conservation practices and wildlife habitats.

PLEASE CALL YOUR REPRESENTATIVE IMMEDIATELY!
It is important that you call your Representative today, Wednesday, and ask them to join the effort to protect small and mid-sized family farmers, the environment, and consumer choice by supporting the provisions in the Kaptur-Farr proposal to HR 2749. Please see our friends at NSAC for further background information.


It's easy to call. Please call or fax your Representative's office and ask to speak with the aide that works on agriculture. If you don't know your Representative's name, please click here and enter your zip code in the top left-hand corner of the screen. Then call the Capitol Switchboard and ask to be directly connected to your Representative's office: 202-224-3121.

The message is simple."I am a constituent of Representative___________ and I am calling to ask him/her to support the Kaptur-Farr proposal to HR 2749, the Food Safety Enhancement Act of 2009. I am also asking him/her to vote against HR 2749 unless the proposals included in the Kaptur-Farr letter are included in the final bill."

With roots dating back more than 30 years, SFC is involved in every step of the local food system from seed to table. Our mission is to cultivate a healthy community by strengthening the local food system and improving access to nutritious, affordable food.

Contact Information
Susan Leibrock
Community Relations Director
Sustainable Food Center
512-236-0074 ext. 111

Friday, July 24, 2009

10 Best Low-Fat Recipes for the Grill

While looking for some new recipes to try out, I ran across these 10 tasty recipes. I'll be trying some of this weekend.

One of the biggest issues that most people have is low-fat and taste. A lot of my friends tend to say that low-fat means bland and unappetizing. Not the case! You can have flavor and taste without adding fat to your diet.

The 10 recipes include the following:
  1. Mojito-Rubbed Chicken with Grilled Pineapple
  2. Spiced Pork Tenderloins with Mango Salsa
  3. Grilled Eggplant with Ricotta Salata
  4. Filet Mignon with Horseradish Salsa
  5. Summer Squash and Chicken
  6. Turkey Cutlets with Melon Salsa
  7. Corn and Pepper Jack Quesadillas
  8. Lemony White-Bean Bruschetta
  9. Steak Sandwich with Grilled Onions
  10. Shrimp with Asian Barbecue Sauce
Once you realize that taste doesn't have to disappear when you eliminate the fat, you will find that low-fat meals can be tasty.

For all of the recipes, visit 10 Best Low-Fat Recipes for the Grill

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Monday, July 20, 2009

Roaring Fork Restaurants Launch “RF Rewards” Program

Austin, Texas (June 30, 2009) – The Roaring Fork, with two locations in Austin including its newest along Quarry Lake on Stonelake Boulevard, recently launched a new guest appreciation program called “RF Rewards.” The new rewards program is designed to reward frequency with the additional benefit of helping to offset the continuing economic doldrums. RF Rewards, available at all Roaring Fork locations – Austin, San Antonio and Scottsdale, will reward guests 10 percent for every dollar spent in the restaurant at lunch, weekend brunch, dinner and happy hour. Registration is free and available both in the restaurants and online at www.roaringfork.com.

Once registered, Roaring Fork will mail new members a personalized card within approximately three weeks of signing up. Members can then immediately begin earning rewards points to be redeemed once a minimum of $50 is spent (or once $5 in rewards is accumulated). The rewards may be redeemed on Sunday through Wednesday after 5:00 pm at any Roaring Fork location. Rewards members are also first to receive news on special promotions, seasonal menu items and recipes as well as a tasty treat on birthdays and anniversaries if the guest provides this information upon registration.

According to Garry Hubbard, general manager of the Roaring Fork at 7th and Congress, “This new program has been extremely well-received, with more than 450 RF rewards members signing up locally since we launched in mid-May. Frequent guests along with newcomers love the economics and the sense of appreciation,” he said.

Hubbard notes that this is a great program for corporate entertaining because of the generous rewards percentage. A host could easily earn enough credit after one dinner to provide a future complimentary dinner for two or more. RF Rewards do not apply to tax and gratuity and the rewards cannot be redeemed for the purchase of gift cards.

About Roaring Fork
Founded in 1998 by Larry Foles and Guy Villavaso, The Roaring Fork specializes in bold American flavors using wood-fired cooking techniques. The Roaring Fork is located at 10850 Stonelake Blvd. and at 7th and Congress Ave. Hours of operation at Stonelake are lunch daily at 11 am, dinner daily at 4 pm, and brunch Saturday and Sunday from 11 am to 4 pm. Happy hour is nightly from 4 until 7 pm. The Congress Ave. location is open for lunch daily at 11:00 am, happy hour from 4:00 until 7 pm, Tuesday through Saturday and all night Sunday and Monday. Dinner is served nightly beginning at 5 pm. Villavaso and Foles also own the highly acclaimed Eddie V’s and Wildfish Seafood Grille restaurants located in Texas, Arizona and California. For more information, including reservations, visit www.roaringfork.com.

Friday, July 17, 2009

Texas Monthly Ranks 50 Best Hamburgers in Texas

Austin, Texas—July 17, 2009—Texas Monthly, the expert on all things Texan, has published in the August issue their definitive story celebrating the iconic Texas food: the hamburger. A team of 31 eaters scoured the state, covering 12,343 miles, visiting 253 restaurants, and gaining a cumulative 45 pounds in their quest for the best 50 hamburgers in the state. In the introduction to the story, executive editor Patricia Sharpe and editor Jake Silverstein said: “In seeking burgers that stopped us in our tracks, we left some hallowed names in the dust. Undoubtedly, burger-loving readers will be outraged at a few of our picks and misses, but so be it.”

In a story accompanying the hamburger list, senior editor Gary Cartwright, through his extensive research, set out to prove that the world’s first hamburger was served in Athens, Texas, despite the fact that three other towns take credit for inventing the hamburger: New Haven, Connecticut; the Village of Hamburg, New York; and Seymour, Wisconsin. “The documentary evidence supporting this claim is strong,” Cartwright says.

The top 50 burger list and August issue cover are provided in the first link below. The second link is a video from editor Jake Silverstein providing background on the story. The issue is available on newsstands on July 23 and will be posted at http://www.texasmonthly.com on July 22.

http://www.texasmonthly.com/media

http://www.texasmonthly.com/multimedia/video/14142

Founded in 1973, Texas Monthly has a circulation of 300,000 and is read by more than 2.5 million people each month—one out of every eight Texas adults. Texas Monthly is published by Emmis Publishing, L.P. Emmis owns and operates radio stations and other regional magazines.

Texas Monthly’s 50 BEST HAMBURGERS IN TEXAS:

  1. The Grape, Dallas, Classic Cheeseburger
  2. Counter Café, Austin, Counter Burger
  3. Alamo Springs Café, Fredericksburg, Cheeseburger (With Green Chiles on a Jalapeno-Cheese Bun)
  4. Toro Burger Bar, El Paso, Toro Burger
  5. The Cove, San Antonio, Texas Burger
  6. The Porch, Dallas, The Stodg
  7. Perini Ranch Steakhouse, Buffalo Gap, Hamburger Steak on a Bun
  8. Dutch’s, Fort Worth, Bacon and Bleu Cheese Burger
  9. Beck’s Prime, Houston, Bacon Cheeseburger
  10. Orlando’s, Lubbock, Cheeseburger in Paradise
  11. White Buffalo Bar, Gage Hotel, Marathon, Buffalo Burger
  12. Cover 3, Austin, Chop-House Burger (With Cheese and Bacon)
  13. Burger Fresh, Conroe, 1/2 Pound Hamburger
  14. Burger Tex II, Austin, Bulgogi Burger
  15. Twisted Root Burger Co., Dallas, Hamburger
  16. Max’s Wine Dive, Austin, Houston, Kobe Beef Burger
  17. Love Shack, Fort Worth, Dirty Love Burger
  18. Fatty’s Burgers & More, San Antonio, Ref Burger
  19. MoMak’s Backyard Malts & Burgers, San Antonio, MoMak Classic Burger
  20. Kelly’s Eastside, Plano, Southwestern Burger
  21. Big’z Burger Joint, San Antonio, Big’z Famous No. 1
  22. Chicken Oil Co., Bryan, Snuffy Burger
  23. Café Michael Burger, Galveston, Tiki Burger
  24. Burgers, Fries and Cherry Pies, Midland, The French Connection Burger
  25. Mockingbird Bistro, Houston, American Kobe Beef Burger
  26. Parkside, Austin, Cheeseburger
  27. Black Sheep Lodge, Austin, Black Buffalo Burger
  28. Miss Hattie’s Café and Saloon, San Angelo, Miss Hattie Burger
  29. Mel’s Country Café, Tomball, Double Hamburger
  30. Roaring Fork, Austin, Half Ass Burger
  31. Gene’s Tasty Burger, Wichita Falls, Frisco Burger
  32. Cliff Café, Dallas, Brie and Granny Smith Burger
  33. Bracken Store Café, San Antonio, Bean and Frito Burger
  34. Sam’s Deli Diner, Houston, Hamburger
  35. Dry Creek Café, Houston, The Regular (With Asadero Cheese)
  36. Hamburger Store, Jefferson, Build-Your-Own Burger
  37. Mighty Fine, Austin, Hamburger
  38. Roadhouse, Bastrop, Jalapeno Cream Cheese Burger
  39. Lankford Grocery and Market, Houston, Old-Fashioned Hamburger
  40. Classics Burgers and “Moore,” Kerrville, Cheeseburger
  41. Koffee Kup Family Restaurant, Hico, Jalapeno Cream Cheese Burger
  42. Hruska’s Store and Bakery, Ellinger, Cheeseburger
  43. Rosco’s Burger Inn, El Paso, Rosco Burger
  44. Port Aransas Brewing Company, Port Aransas, Stopher Burger
  45. Goode Company Hamburgers and Taqueria, Houston, Mesquite Burger
  46. Snuffer’s Restaurant and Bar, Dallas, Green Chile Swissburger
  47. Fred’s Texas Café, Fort Worth, Diablo Burger
  48. Speedy’s Burger, Houston, Hamburguesa Mexicana
  49. Gourmet Burger Grill, San Antonio, Hamburger
  50. Jakes, Dallas, #1 Jakes Special

Tuesday, July 7, 2009

Sunday, July 5, 2009

Greek Pasta Salad

Ingredients
1 lb fusilli pasta
1/2 red pepper, chopped
1/2 green pepper, chopped
1/3 English cucumber, chopped
2 tomatoes, chopped
1/2 cup red onion, chopped
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives
1/4 cup chopped flat-leaf parsley

Dressing
1/3 cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1 tsp dried oregano
2 garlic cloves, minced
1/4 tsp salt
Generous grinding of black pepper

Directions
Cook pasta according to package directions. Drain and rinse in cold water. Refrigerate while chopping vegetables.
Chop vegetables. Combine all dressing ingredients in a jar and shake to blend.
Put cold pasta, cheese, olives and vegetables into a bowl and toss with dressing.

Friday, July 3, 2009

Emeril's Slider Recipe

I saw this on FoxNews and I tried it. I think you will be impressed with it. With the 4th of July weekend coming up in hours, I think you might want to give this a try. It does take any time to make these sliders.


Thursday, July 2, 2009

Monday Meal Makeover: Roasted Split Chicken with Mustard Crust - Nutrition | Physical - FOXNews.com

I tried this recipe and it is absolutely wonderful. It is very tasty and very good for those who are watching their weight. Jacques Pepin's recipe is perfect and you can't go wrong with it.

Most people tend to believe that dieting can't be tasty. WRONG! It can be. Just spend time cooking and not buying. I have noticed a lot of people buying those diet meals. Those things are expensive. Learn to use the kitchen for more than reheating prepared meals. You really need to start cooking again. When people go out to eat, most of them don't know what proper portion sizes are anymore. When you cook and prepare meals for you and your family, you will begin to realize that portion sizes in most restaurants are too large and can feed a family.

Monday Meal Makeover: Roasted Split Chicken with Mustard Crust - Nutrition Physical - FOXNews.com

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Wednesday, July 1, 2009

Critics Cringe at Ad for Burger King's Latest Sandwich - International News | News of the World | Middle East News | Europe News - FOXNews.com

Burger King is really getting desperate to use advertising like this. I haven't been a big fan of the "Plasto-King" that they are now using. In several conversations with children, they said that he was creepy.

If I were Burger King, I would concentrate on better quality and customer service. The last time I went to a Burger King, it took over 10 minutes to get my order and it was wrong. This wasn't even lunch or dinner time. It was off-peak lunch (1:45PM) and there were only 5 people in the store at the time.

Critics Cringe at Ad for Burger King's Latest Sandwich - International News News of the World Middle East News Europe News - FOXNews.com

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