Sunday, June 30, 2013
The annual 'Dam' LakeFest is presented by the Burleson County Chamber of Commerce event. The event will be held below the dam on Saturday, July 20, 2013, in Welch Park on Lake Somerville.
Admission $10/Adult; 12 years and under $5
and kids under 5 years free!
All Day Event Pass – Includes all shows, ‘Darn’ Kids Water Stuff, Gary P. Nunn Concert at 8pm and Fireworks Finale at dark!
The Hempstead Chamber of Commerce
24th Annual Watermelon Festival
Thursday, July 18-Carnival
Friday, July 19 – BBQ Cook-Off & Street Dance
Saturday, July 20, 2013- full day of activities.
There will be fun events for the whole family.
There will be a Parade & a BBQ Cook-Off, Queens Coronation, Quilt Show, Carnival, Watermelon Auction, Games, Food & Vendor Booths.
Friday evening street dance 7:00pm-11:-00pm. Music by the Earlywine Band. Depot Park
Saturday evening street dance 7:00pm-11:00pm. Music by Rosehill and Texas Unlimited. Depot Park
Saturday, June 29, 2013
La Condesa + Herradura Tequila Pairing Dinner
Join us on Tuesday, July 9th for the second La Condesa Tequila Dinner of our Summer Series.
La Condesa Vault, 6:00PM
Featuring a 4-course pairing menu created and presented by Executive Chef Rene Ortiz, Chef de Cuisine Rick Lopez, & Pastry Chef Laura Sawicki.Tequila presentation to be led by house tequila masters Morgan Merriman and Nate Wales.
Ensalada de Frutas: watermelon, canteloupe, jicama, blackberry, togarashi, chamomile, mint marigold, ginger chicharon, coriandor flower. Herradura Silver
Hinojo: braised fennel, lemon-tarragon sabayon, preserved lemon, fennel chip, upland cress, crispy quinoa. Herradura Resposado
Pulpo a la brassas: red wine braised octopus, baby red potatoes, grilled cebollitas, poached cherry tomatoes, chermoula oil, crispy calamari, grilled lemon. Herradurra Double Barrel Reposadao
Postre: Wateroak Farms goat milk ice cream, cajeta, pan-roasted Fredericksburg peach, coconut, masa crumble. Anejo Herradura
Thursday, June 27, 2013
New Executive Chef Justin Rupp Creates Summer Pastas at olive & june
olive & june’s newly appointed Executive Chef Justin Rupp is keeping it simple for summer. He’s focusing on fresh ingredients and creating new, light pastas that reflect what’s in season. For Rupp, the evolving menu at this updated Southern Italian spot in West Austin is a way for him to stay creative, please customers, and utilize the finest products on the market.
“The best thing about right now is that tomatoes have showed up in force” said Rupp, who was previously the chef de cuisine at parkside, another venture by restaurateur-chef Shawn Cirkiel. “We are featuring a variety of local tomatoes in our tomato salad, which is garnished with blossoms straight from my own garden, and I wanted to bring that freshness to a pasta.” That straightforward idea led to a capellini with fresh tomato and olive oil sauce, mussels, basil, lemon, lemon zest, and breadcrumbs. Rupp emulsifies fresh tomatoes with olive oil to create a bright tomato sauce. Another new pasta features house-made ricotta ravioli with a Parmesan corn sauce, roasted corn, and Swiss chard. “This dish allows us to showcase the summer sweet corn—and there is nothing better than the Parmesan and corn combo,” said Rupp.
The pasta offerings will continue to change throughout the course of the summer as ingredients go in and out of season. Rupp sources locally from purveyors such as Farm to Table, Phoenix Farms, and Johnson’s Backyard Garden. “We cook and think seasonally because that is when you can have the best products,” said Rupp. And to keep things light for summer, Rupp uses those fine ingredients smartly and sparingly, only adding a couple to any one pasta dish. Raw herbs, greens, or vegetables provide additional texture and finish as a garnish.
Rupp is originally from the Midwest, and he worked in the restaurant industry in Indiana before moving to Austin, where he landed a job at Magnolia Café. He then moved to Capitol Brasserie and Botticelli’s South Congress, where he was a sous-chef. Rupp eventually got a position with Cirkiel and helped the restaurateur open parkside, where he was a sous-chef. He later opened the backspace—a popular Neapolitan-style pizzeria—with Cirkiel and then worked as the chef de cuisine at parkside before moving to olive & june as executive chef.
olive & june, which boasts a striking interior space and three levels of tree-shaded outdoor dining, is open 7 days from 5 p.m. and is located at 3411 Glenview Ave, Austin, TX, 78703. For more information, call 512.467.9898 or go to oliveandjune-austin.com.
Sunday, June 23, 2013
In this edition of Food & Fun - Philadelphia, check out these events.
- How Sweet It Is: Pairing Wine & Chocolate
- Big Bang BBQ Weekend
- Penns Woods Winery Free Concert
Sunday, June 16, 2013
In this edition of Food & Fun, check out these events.
- Poteet Country Winery - 16th Annual 4th of July Wine Event
- VinoPalooza Wine Fest
- Salado Swirl
- Texas Bluebonnet Wine Trail, Harvest Trail July 2013
- Harvest Trail 2013 - Sip & Slumber at La Torretta Lake Resort, Jul 20, 2013
Thursday, June 13, 2013
Westlake is About To Get Juiced Up:
New Daily Juice Store Opening in Mid-June
Daily Juice, an Austin-based company devoted to natural foods for the mind, body, and spirit, will open a second store in mid June in the heart of the Westlake neighborhood, a suburb just west of downtown. Nestled in the Westbank Market Center, Daily Juice offers everything from delicious cold-pressed organic juices and superfood smoothies to grab-and-go healthy meals and energy-infused cleanses.
“Westlake hit our demographic of an active lifestyle,” said John Martin, the CEO and co-founder of the Daily Juice Group. “Plus, the people who were coming downtown had known Daily Juice the brand for a decade—and had been clamoring for it. So it seemed natural to go in there next.” Martin revamped the Daily Juice system about two years ago, building a prototype that could be used to refine processes, ensure quality control, and enable scalability. His efforts proved a success, resulting in the downtown store last September and now the Westlake location this May.
At Daily Juice it all starts with organic produce. The philosophy is to use nothing that has been chemically treated, processed, or genetically modified in their juices and entrées. In the cold-press process, those organic fruits and vegetables are put under high pressure in a hydraulic press to squeeze everything out. The result is a highly nutrient-rich product. “In a 16-ounce drink, you are getting five pounds of produce through cold-pressing,” explained Martin. Daily Juice sources locally as much as it can, so the menu reflects what is in season. The focus is on taste and nutritional makeup, and every new flavor combination, whether a smoothie or entrée, is tested in-house and through customer feedback.
That commitment to quality is evidenced by the product offerings: classic smoothies such as Riki Tiki Tembo (mango, green tea, mint, lime, and agave nectar) or the Berry Melon-O (strawberry, mango, raspberry, and watermelon); grab-and-go meals including all-organic kale salads, quinoa korma, and zucchini involtini; cold-pressed juices such as the Green (kale, cucumber, apple, and spirulina) or the Yellow (pineapple, Texas grapefruit, orange, and lemon juice); and cleanses including the 3-Day Sunshine Cleanse to the 7-Day Fresh Start Cleanse. Daily Juice is an investment in you.
Daily Juice Westlake is open 7 days a week from 7 a.m. to 8 p.m. during the summer (call for fall hours) and is located at 3300 Bee Cave Road, Suite 245, Austin, TX 78746 (next to Starbucks). For more information call 512-243-6532 or go to dailyjuicecafe.com.
Tuesday, June 11, 2013
Clarksville's Jeffrey's and Josephine House Now Serving Brunch
The ventures not only share a productive garden but also talent. At Josephine House, Chef Jen Jackson has taken the farm-to-table paradigm and infused it with neighborhood sophistication. The renovated cottage is casual yet stylish—white-painted wooden walls and a dramatic marble counter—and the lush lawn and shaded deck is dotted with dining tables. Brunch offerings from the marble counter include fresh baked pastries: Ginger Peach Muffins, Bacon & Thyme Scones and pretty salads like Berries & Wheat Berries with Arugula ($12). The tiny kitchen sends out the Bacon Lettuce Avocado & Beet Sandwich ($16), handmade pastas & ravioli, freshly baked desserts and homemade ice creams. Sunday brunch is accompanied by great cocktails, the extensive Jeffrey’s wine list and Stumptown coffee.
The newly re-opened Jeffrey’s gives off a relaxed club vibe, and the extravagant brunch service starts with a visit from Alex Manley’s pastry cart. The a la carte menu offers specialties like a Croque Madame ($18) and a hearty 9 Grain Peach Pancake ($18). Steaks, dry-aged and cut by Austin-based Lone Star Meats, are grilled, roasted over local live oak and finished in a 1,200-degree broiler then served with farm eggs & sourdough toast ($35-$75).
Brunch drinks run the gamut, from perfectly executed classics: Bloody Marys ($12) & Mimosas ($12), to crafted cocktails from bar man Josh Loving. The cool & cush bar is open all day and selections from the full Jeffrey’s wine cellar are available.
Chefs Larry McGuire, Tom Moorman, Rebecca Meeker, Jen Jackson, Josh Hines and Alex Manley are creating a culinary standard of excellence in Clarksville. The Jeffrey’s & Josephine House Sunday brunch will soon be an institution like the groups other projects: Lamberts Downtown Barbecue, Perla’s Seafood and Oyster Bar, Elizabeth Street Café, Fresa’s Chicken al Carbon and Clark’s Oyster Bar.
Jeffrey’s is open for Sunday brunch from 11 a.m. to 3 p.m. and is located at 1204 W. Lynn, Austin, TX 78703. Josephine House is right next door at 1601 Waterston and is open 7 days 11 a.m. to 3 p.m. For more information, call 512-477-5584 or go to jeffreysofaustin.com or josephineofaustin.com.
Monday, June 10, 2013
Benji’s Cantina: Austin’s Premier Spot for
Tex Mex and Margaritas Now Featuring Happy Hour
Benji’s Cantina, the city’s It spot for margaritas and Tex Mex, is now featuring Happy Hour—all day Monday and from 4 p.m. to 7 p.m. on other days. Drinks are $1 off and special nibbles are half price for bar top and cocktail tables. The newly opened Benji’s—the latest venture from the group behind Kung Fu Saloon and the Brew Exchange and operating partner Geoff Freeman—boasts West Sixth Street’s only rooftop dining space.
Freeman, who ran the downtown Eddie V’s Prime Seafood for ten years, and executive chef Blake Keely, formerly of the Roaring Fork, have created a farm-to-table menu that features only the best products available. Happy Hour bites include Queso Flameado (with housemade chorizo), Queso Blanco (with roasted chile pico de gallo), Nachos (with pulled chicken), Sopes (with pork adobo), Quesadillas (with pork al pastor), Guacamole (mixed tableside), Oysters en la Concha (half a dozen on the half shell), Caldo de Pollo (with chicken and avocado), Pozole (with hominy and pork), and Sopa de Tortilla (with chicken and queso fresco). During happy hour, these select appetizers will range in price from $4-$5.50.
The emphasis on fresh ingredients extends to the drink menu as well, which features specialty margaritas, including the El Gigante Verde (Patrón Silver Tequila, Citronage mixed avocado purée, agave nectar, fresh lime juice, and cilantro leaves); Mexican beers; a fine selection of tequilas; and mescals such as the “con gusano” (“with the worm”) variety.
The space—a fusion of clean lines, urban funk, and natural elements—brings the great outdoors inside. A small lounge hosts a bar and community tables that encourage mingling, and expansive glass doors let in the city-life action from the outside street scene. The adjacent main dining room gives off a more serene feel and seats approximately 300 guests. Upstairs, the breezy rooftop patio boasts a playful ten-foot water fountain and an unrivaled view of the downtown skyline.
Benji’s Cantina is located at 716 W. 6th Street in the lively West 6th Street district of Downtown Austin, on the NE corner of 6th & West Avenue. The restaurant is open Sun-Wed 4 p.m.-11 p.m. and Thur-Sat 4 p.m.-midnight. Happy Hour is Mon 4 p.m.-11 p.m. and Tue-Sat 4 p.m.-7 p.m. Benji’s will be open for lunch and brunch soon. Valet parking available. For more information, call 512-476-TACO or go to benjiscantina.com.
Sunday, June 9, 2013
In this edition of Food & Fun - Houston, Texas, check out these events.
- The Texas Wine School Presents Wine Tasting Class: Wines of Burgundy
- The Texas Wine School Presents Wine Tasting Class: Wines of Spain
- Januik Wine Tasting Event
- European Classics and New American Favorites
Friday, June 7, 2013
Bridget Dunlap Goes Over The Edge...Literally
Bar Queen & Restaurateur to Rappel Off of a 32-story Building for Make-A-Wish
The bar queen of Rainey Street and restaurateur Bridget Dunlap (she opened Mettle, an East Austin bistro, just last week) will drop everything to rappel down the One America building for the Make-A-Wish® Central & South Texas’ 3rd annual Over The Edge benefit. Dunlap will be scaling the 32-story building on Friday, June 14, at 2 p.m. to raise awareness and funds for Austin’s local Make-A-Wish® chapter.
“People often describe me as fearless because of how I deal with challenges in a direct manner. However, the fear and the challenges the Make-A-Wish families face every day are unfathomable to me. Having a sick child is a daily challenge. Having a child with a life-threatening illness is the greatest fear any family could face,” says Dunlap.
Scaling the heights of a towering building demonstrates the leap of faith necessary to overcome challenges and fears, which is an obstacle that Make-A-Wish children are faced with constantly. The event will give participants the opportunity to summon their courage and experience invigorating thrills, all the while making a difference for those who need it the most. More than 350 children in Central and South Texas are diagnosed each year with a life-threatening medical condition. All the money raised by Over The Edge rappellers will go toward granting the wishes of local children.
Con’ Olio Second Street District Store Celebrates One-Year Anniversary:
Lucky’s Puccias, Giveaways, and Wine Tastings
Con’ Olio Oils and Vinegars, Austin’s premier try-before-you-buy olive oil bar, is celebrating the one-year anniversary of its Second Street District store opening. The delicious afternoon celebration will be held in the Second Street District store at 215 Lavaca St. on Saturday, June 29 from 2:00 p.m. to 5:00 pm. Guests will enjoy special offerings including wine, specialty balsamic vinegar and olive oil tastings, tasty bites from Lucky’s Puccias and giveaways. A percentage of the day’s proceeds will go to Heart of Texas Lab Rescue. Guests of the event can receive validated parking for the AMLI and City Hall garages for up to two hours.
Inspired by Europe’s fresh and sophisticated oils and vinegars, Texas natives Jeff and Tabatha Conarko founded Con’ Olio Oils and Vinegars as the first premium olive oil tasting bar in Austin. Con’ Olio offers olive oil lovers the luxury of sipping liquid gold while gaining knowledge on high-grade oil flavor and aroma identification. Additionally, Con’ Olio carries a wide assortment of other gourmet oil-based products from pastas, sauces, spreads and a complete body care line.
Con’ Olio is located at 215 Lavaca St. in the Second Street District, and at 10000 Research Blvd., suite 130, in the Arboretum. For more information about Con’ Olio’s oil and vinegar products, please call (512) 495–1559 for the Second Street District location, or (512) 342-2344 for the Arboretum location, or visit www.ConOlios.com.
Wednesday, June 5, 2013
THIRD BASE SPORTS BAR TO OPEN FOURTH LOCATION
IN NORTHWEST AUSTIN THIS FRIDAY
Third Base Sports Bar, Austin¹s favorite, locally owned sports bar and restaurant, has announced today that it will open its fourth location in Austin this Friday, June 7. Known for its relaxing patios, good food and friendly wait staff, Third Base is excited to expand and welcome Northwest Austinites and sports-lovers to its Anderson Mill & 183 location.
"I've lived and worked in Northwest Austin since graduating from UT over a decade ago," said Brendan Puthoff, Founder and CEO of Puthoff Holdings. "I've always thought Third Base would fit in great up here, we just have been waiting for the exact right spot. We're so excited to have finally found that spot and we're thrilled to be opening soon."
Guests can enjoy a full bar complete with happy hour on Monday-Friday from 4:00-7:00pm with $2.50 domestics and well drinks, as well as daily drink specials including Big Beer Mondays with 22oz Drafts for $3.50. Wine, beer and bubbles are also available as well as specialty drinks including Champagne Cocktails, Margaritas, Vodka Cocktails, Fruit Cocktails, Whiskey Cocktails and Night Caps.
Equipped with 48 TVs, the sports bar offers all of the major sporting packages including NBA League Pass, NHL Center Ice and ESPN Game Plan, and shows all the major UFC and boxing fights.
The extensive food menu includes Bar Snacks, Soups & Salads, Sides, Starters, Tres Base, Entrees, Sandwiches and Burgers. Also available at Third Base: a kid¹s menu, gluten free menu, catering menu and brunch that features specialty brunch drinks and entrees such as Crawfish Benedict and a Smoked Turkey Omelette.
Third Base's newest location is located at 13301 US 183 and will be open 7 days a week from 11:00am to 2:00am. For updates, go to www.thirdbaseaustin.com and follow on Facebook @ThirdBase and on Twitter @ThirdBaseSports.
Tuesday, June 4, 2013
Bridget Dunlap Opens An East Austin Bistro
Mettle Features Eclectic Menu and Industrial-Chic Ambience
Bridget Dunlap, the Queen of Rainey Street, is breaking new ground with her first restaurant venture on Austin’s East Side. Known for being the force behind downtown’s Rainy Street district, Dunlap once again puts her instinctive creativity and vision to work. Mettle harmonizes modern architecture with a relaxed feel, and serves food that’s worth talking about: French bistro backed by Executive chef Andrew Francisco. Housed in a former tortilla factory, Mettle is located where E. 6th St. ends, at 507 Calles Street, a destination in itself.
Executive chef Andrew Francisco has an array of impressive experience (he interned at The French Laundry), and prior to launching Mettle was chef de cuisine at Austin’s Olivia. The menu combines traditional bistro with international influences that reveal Francisco’s daring to mess with tradition in the name of fun. For example, the everday menu features salmon crudo with thai chili, purple oxalis, vanilla, pretzel ($15); and spaghetti with braised pork, poached egg, duck, star anise ($21). The desserts follow suit such as brioche ice cream with tonka bean and dulce de leche ($5).
His ingenuity extends to brunch as well, with a menu featuring pancakes with smoked butter, pork belly, jalapeño, and sassafras syrup; mushroom omelet with mozzarella, arugula, and garlic-clove tempura; fried bread with goat butter, jam, and powdered bacon fat; and grapefruit brûlée with juniper sugar and sea salt. Aside from what’s simply interesting, Francisco is also using locally-sourced ingredients, including the herbs he grows on site.
The L-shaped 4,000 sq ft restaurant seats nearly 200 guests in a variety of dining areas, and the bar that features a floor-to-ceiling sculpture (by Ion Art) in the center of the room. The décor is a mix of modern and decorative: European wallpapers; an original painting by artist Ian Schults; a glass sculpture by artist Leigh Wyatt hangs from the ceiling; and metal clad walls curve through the space. A comfortable banquette makes a stylish divider—and connection—between the bar and main dining area. There’s a good feeling with Dunlap’s stylish vision.
Like Dunlap’s Lustre Pearl, Clive Bar, and Bar 96 concepts, Mettle pours freshly squeezed juices, Prohibition-era drinks and seasonal cocktails such as the siamese caipirinha with thai chili and basil infused cachaca, lime; the mexican 86 with gran centenario reposado, grapefruit, rose champagne; or the wimbledon cooler with pimm’s no. 1, cucumber, lemon and ginger ale, to name a few. All cocktails are $10.
The restaurant also offers one of the most extensive wine selections on the East Side, with some eighty labels and by-the-glass options in addition to curated recommendations for food pairings. The community tables, which seat as many as twenty guests, encourage mixing and socializing, while the adjoining dining room provides a more intimate experience. There’s a patio lined with plants that make in a space in itself, great for relaxing and socializing with handcrafted cocktails, or a great glass of wine.
Mettle is located at 507 Calles, in East Austin. Hours are Tuesday through Thursday from 11 a.m. to 10 p.m.; Friday and Saturday from 11 a.m. to 11 p.m.; and Sunday 11 a.m. to 9 p.m. For more information about Mettle, call 512.236.1022 or visit mettleaustin.com.
Monday, June 3, 2013
P. TERRY'S CELEBRATES EIGHTH ANNIVERSARY
AS AUSTIN'S FAVORITE BURGER STAND
WITH COMMEMORATIVE T-SHIRT
P. Terry's celebrates its eighth birthday on Saturday, July 6, 2013. To thank loyal customers, guests at each of the seven P. Terry's locations will receive a free commemorative t-shirt while supplies last.
With a strong commitment to food excellence, P. Terry's uses natural Angus beef and chicken, all natural fresh Idaho Burbank potatoes cooked in 100% canola oil, fresh produce and specially-made Mrs. Baird¹s buns. P. Terry's has changed the way fast food is perceived in Austin, TX and brought people together through the celebration of "Anti-Fast Food" since it's first location opened at the corner of South Lamar and Barton Springs in 2005.
Saturday, July 6, 2013
P. Terry's has seven Austin area locations:
- Barton Springs and S. Lamar: 404 S. Lamar Blvd.
- 32nd and Lamar: 3303 N. Lamar Blvd.
- MoPac & William Cannon: 4228 W. William Cannon Dr.
- Ben White & South Congress: 204 West Ben White
- Lake Travis at Turnquist Plaza: 3311 RR 620 South
- Village at Westlake: 701 S Capital of TX Hwy, Bldg. H
- MoPac & Parmer Lane: 12301 N. MoPac Expressway
Based in Austin, Texas, P. Terry's Burger Stand is proud to be an anti-fast food chain that believes in making food the old fashioned way with real ingredients. Dishes are made with ingredients such as all natural, vegetarian fed, hormone and antibiotic-free Angus beef, all natural chicken ground in-house, brown rice, crimini mushrooms and black beans. Owned by Patrick and Kathy Terry, P. Terry's opened its original location in 2005 and has since expanded to seven Austin area locations. P. Terry's is open for breakfast, lunch and dinner seven days a week, with hours varying by location. For more information please visit www.pterrys.com.
Sunday, June 2, 2013
In this edition of Food & Fun - Houston, Texas, check out the following events.
- The Texas Wine School Presents Wine Tasting Class: Wines of Piedmonte
- Summer Sommelier Series at Philippe Restaurant + Lounge
- The Texas Wine School Presents Wine Tasting Class: Wines of France