Tuesday, January 31, 2012

Texas Bluebonnet Wine Trail, Wine & Chocolate Trail: Feb. 4-5 & 11-12, 2012


Retreat Hill Cellars along with the 9 other wineries along the Texas Bluebonnet Wine Trail
211 Liberty Street (SH 149, one block north of SH 105 in the old First State Bank building)
Montgomery, Texas 77356
936.449.5285
  

The Wine & Chocolate Trail is a wonderful way to celebrate Valentine's Day. For four days on the first two weekends in February 2012, your trail ticket allows you to sample two wine tastings paired with a wonderful chocolate delicacy at each participating winery along the Texas Bluebonnet Wine Trail.

Your Single ticket is priced at $25, or save 10% when you purchase a Ticket-for-Two-is priced at $45. Your ticket purchased for this event is good February 4, 5, 11 or 12, 2012, regardless of your purchase dated. Blaze your own trail. You can start at any winery you want and end where you want.The wine and chocolate pairings for the 10 member wineries are posted below. 
Bernhardt Winery: A plate of elegant chocolates consisting of a dark chocolate truffle, a white chocolate dipped strawberry, and milk chocolate fudge tart paired with semi-sweet red Crimson and Port Reserve.

Colony Cellars: Crisp Texas Red paired with Chocolate Biscotti’s and Bliss Chocolate.

Cork This! Winery: Chocolate Fountain with all the fixings, paired with “One Night Stand” Cabernet Sauvignon and “Alchoholiday” Peach Apricot Chardonnay.

Messina Hof Winery & Resort: Port brownie paired with Messina Hof Reflections 2008, as well as their Chocolate Fudge with Nuts, paired with Messina Hof Private Reserve Port 2005.

Pleasant Hill Winery: Receive a welcoming taste of our 2010 Sangiovese when you arrive. Follow that with a perfect pairing of our Tawny Rosso Forte and a port brownie with a port chocolate glaze.

Retreat Hill Cellars: Pick your pair of wines to complement an assortment of five hand-crafted Chocolate Cake Balls from Sweet Tooth Montgomery.

Retreat Hill Winery & Vineyard: Receive a welcoming taste of Retreat Hill Dulce Blanco followed with slow-smoked chicken and rice with Chocolate Mole’ Sauce paired with Retreat Hill Sunset Syrah.

Saddlehorn Winery: White and Dark Chocolate paired with newly released Black Spanish Dessert Wine (Port) and Blanc du Bois (Dulce).

Texas Star Winery: Receive a welcoming taste of sparkling Hibiscus wine paired with a decadent raspberry chocolate tart with truffle garnish, followed by Prickly Pear wine.

Windy Winery: Receive a welcoming taste of Linda’s Sparkling Blanc and a delicious Chocolate Cobbler paired with Sparkling Syrah.



The Wine & Chocolate Trail is a wonderful way to celebrate Valentine's Day. For four days on the first two weekends in February 2012, your trail ticket allows you to sample two wine tastings paired with a wonderful chocolate delicacy at each participating winery along the Texas Bluebonnet Wine Trail.
Your Single ticket is priced at $25, or save 10% when you purchase a Ticket-for-Two-is priced at $45. Your ticket purchased for this event is good February 4, 5, 11 or 12, 2012, regardless of your purchase dated. Blaze your own trail. You can start at any winery you want and end where you want.The wine and chocolate pairings for the 10 member wineries are posted below. 
Bernhardt Winery: A plate of elegant chocolates consisting of a dark chocolate truffle, a white chocolate dipped strawberry, and milk chocolate fudge tart paired with semi-sweet red Crimson and Port Reserve.

Colony Cellars: Crisp Texas Red paired with Chocolate Biscotti’s and Bliss Chocolate.

Cork This! Winery: Chocolate Fountain with all the fixings, paired with “One Night Stand” Cabernet Sauvignon and “Alchoholiday” Peach Apricot Chardonnay.

Messina Hof Winery & Resort: Port brownie paired with Messina Hof Reflections 2008, as well as their Chocolate Fudge with Nuts, paired with Messina Hof Private Reserve Port 2005.

Pleasant Hill Winery: Receive a welcoming taste of our 2010 Sangiovese when you arrive. Follow that with a perfect pairing of our Tawny Rosso Forte and a port brownie with a port chocolate glaze.

Retreat Hill Cellars: Pick your pair of wines to complement an assortment of five hand-crafted Chocolate Cake Balls from Sweet Tooth Montgomery.

Retreat Hill Winery & Vineyard: Receive a welcoming taste of Retreat Hill Dulce Blanco followed with slow-smoked chicken and rice with Chocolate Mole’ Sauce paired with Retreat Hill Sunset Syrah.

Saddlehorn Winery: White and Dark Chocolate paired with newly released Black Spanish Dessert Wine (Port) and Blanc du Bois (Dulce).

Texas Star Winery: Receive a welcoming taste of sparkling Hibiscus wine paired with a decadent raspberry chocolate tart with truffle garnish, followed by Prickly Pear wine.

Windy Winery: Receive a welcoming taste of Linda’s Sparkling Blanc and a delicious Chocolate Cobbler paired with Sparkling Syrah.
To reserve your spot, click here for tickets.

Monday, January 30, 2012

Valentine's Day at Sagra in Austin, Texas

A Delicious Date Night at Sagra!

Join us for a special meal prepared with love for you and your cupid Chef/Owner Gabriel Pellegrini has put together a romantic Valentine’s Day menu guaranteed to leave you feeling in love. Guests will enjoy a four-course meal in the romantic warmth of Sagra’s dining room. Custom wine pairing is available for all dishes.

For more information including menu and pricing, click here to visit their website.

Sunday, January 29, 2012

Super Bowl Snack: Spicy Sausage Queso Dip

Here is a wonderful dip that is tasty. Make sure you have plenty on hand.

Ingredients
  • 1 pound spicy sausage
  • 1 (16 ounce) package of Pasteurized Prepared Cheese Product, cut up
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained or 1 (16 ounce) jar of salsa

Directions

  1. Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes.
  2. Serve warm with tortilla chips.

Super Bowl Snack: Chili

When you have a hungry crowd watching the Super Bowl, you should serve something that is filling and will keep wanting more. This chili recipe will score points with your team.

Ingredients
  • 1 pound lean ground beef
  • salt and pepper to taste
  • 3 (15 ounce) cans dark red kidney beans
  • 3 (14.5 ounce) cans Mexican-style stewed tomatoes
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 dash Worcestershire sauce
  • 1/2 cup red wine

Directions

  1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
  2. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

Friday, January 27, 2012

SFC to Open Fourth Year-Round Farmers' Market


Sustainable Food Center (SFC), a local non-profit with a mission of strengthening the local food system and improving access, will open a fourth year-round market on March 20th to complement its other three Austin area markets. The new location, SFC Farmers’ Market East, will operate weekly from 10 am to 1 pm on Tuesdays at the YMCA East, 5315 Ed Bluestein (Hwy. 183 at 51st Street).
“This farmers’ market will help fill the long-identified gap in northeast Austin where access to fresh, local food is limited,” said SFC executive director Ronda Rutledge. “This particular market will include incentives of matching dollars to be given to shoppers who use their SNAP and WIC fruits and vegetable benefits for purchases weekly. Our long term goal is to provide these matching dollars at our other three markets as well.”

Along with operating the Double Dollar Incentive Program (DDIP) at the market, the East market will also host a tasting tent that alternates weekly with short cooking demos featuring recipes from The Happy Kitchen/La Cocina Alegre™. The market is also located where green space, trees, a playing field and playground are readily accessible. "We're grateful for our programmatic partnership with the YMCA and look forward to the cross-programming possibilities at this new farmers' market site," said Ronda.

There will be at least 10 vegetable and fruit farmers at this market, along with several ranchers and farmers who will bring meats, eggs, honey and dairy. In addition, the SFC Farmers’ Market East will consist of farmers’ market food vendors that sell breakfast foods such as tamales, tacos, and more. "Alone we can do so little and together we can do so much," said James Finck, President and CEO of the YMCA of Austin, "which is why we are thankful for strong community collaborations like the one with SFC. Partnerships such as this help us continue the important work of youth development, encouraging healthy living and fostering a culture of social responsibility."

The March 20th kickoff will include grand opening ceremonies and special music, cooking and tasting, children’s activities, YMCA activities, door prize sand giveaways.The DDIP program at this market is made possible through funding from St. David's Foundation, Texas Department of Agriculture, USDA, Farm Aid and Wholesome Wave.

SF Calso operates the year-round SFC Farmers’ Market Downtown at Republic Square Park (founded 2003), SFC Farmers’Market at The Triangle (2007), and SFC Farmers’ Market at Sunset Valley(2010). The markets Downtown and at Sunset Valley operate Saturdays, 9 am to 1 pm (changing to 8:30 am to 12:30 pm May-August for summer hours), and The Triangle market operates 3-7 pm Wednesdays (changing to 4-8 pm for Mar-Sept for summer hours).

Sustainable Food Center envisions a food secure community where all children and adults grow, share and prepare healthy, local food. For more information about the markets, see www.sfcfarmersmarket.org. Also see www.sustainablefoodcenter.org.

Thursday, January 26, 2012

Love at First Bite: Vivo Lake Creek to Woo Diners with Chef Petersen’s Five-Cours​e Menu


Acclaimed Chef Paul Petersen, the culinary mastermind behind the elevated Tex-Mex menu at Vivo Lake Creek, knows the way to any diner’s heart is through their stomach, and this Valentine’s Day, Chef Petersen is serving up a special Valentine’s Day menu that will have guests falling in love with Vivo all over again.   
 
 Amid Vivo’s luxurious leather booths, provocative artwork and low-lit, seductive ambiance, Chef Petersen will present his five-course lovers menu ($65 per person), which will also be available with specially selected wine pairings (additional $20 per person) chosen from Vivo’s unique 42-bottle wine list. Diners may also opt for any of Vivo’s specially concocted Valentine’s Day cocktails — liquid love creations designed to put guests in just the right mood.     
 
 The Valentine’s Day menu, which offers Chef Petersen an opportunity to further elevate his refined version of Tex-Mex cuisine, will feature alluring dishes such as mouthwatering appetizers like lobster sopapillas, and a main course of petit tenderloin served with spicy chipotle mashed potatoes and rich cabernet butter. One of Chef Petersen’s favorite ingredients and Vivo Lake Creek’s most popular, slow-cooked brisket, will also make an appearance on the menu. To complete the meal, Chef Petersen will prepare a dish sure to arouse guests’ passions. Diners will have a choice of desserts: the delicately divine mango mousse served atop sponge cake and drizzled with a raspberry puree, or Chef Petersen’s famously decadent red velvet cake dressed with house-made chocolate icing.      
 
 Vivo Lake Creek Valentine’s Day diners are encouraged to eat to their hearts’ content, but reservations for this special lovers menu occasion are recommended.
 
Vivo Lake Creekis located in the Lake Creek Village Shopping Center in Northwest Austin and features a variety of San Antonio-style Tex-Mex cuisine, signature cocktails and an exceptional wine list, all served in a plush, inviting and sensual lounge environment. For more information about Vivo Lake Creek and Chef Paul Petersen’s special lovers menu, or to make reservations for Valentine’s Day dinner, call (512) 331-4660, or visit www.vivo-austin.com.

Valentine's Day at Bistrot Mirabelle



We're celebrating Valentine's Day the only way we know how: with  amazing food.  Chef Clinton has created a wonderful three-course dinner to enjoy with a loved one or anyone who loves a great meal. We will also have our full dinner menu available.  Please join us! Make your reservation online or call us at 512-346-7900.

The Menu
Aperitif
Start with a complimentary glass of Bouvet Rose Brut from  the Loire Valley

First Course
Baked blue point oysters with mornay sauce
or
Endive and romaine salad with strawberry champagne vinaigrette, bacon & crispy goat cheese

Second Course
Grilled ribeye with bleu cheese glacage, pomme puree & truffled cream spinach
or
Grilled salmon with roasted potatoes & fennel, finished with brown butter hollandaise

Third Course
Raspberry tart with vanilla chantilly
or
Dark chocolate ganache candy bars with peanuts & white chocolate

$37.95

Wednesday, January 25, 2012

Super Bowl Snacks: Bacon-Wrapped Smokies

If you will be hosting a Super Bowl party, here is a recipe that is sure to please the hungriest crowd.

Ingredients
  • 1 pound bacon
  • 1 (16 ounce) package little smokie sausages
  • 1 cup brown sugar, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
  3. Bake until bacon is crisp and the brown sugar melted.

Tuesday, January 24, 2012

Valentines "Thirsty Oak Wine Trail"

Inwood Estates Winery, Perissos Vineyard, Pilot Knob Vineyard & The Vineyard at Florence
Sunday, February 12, 2012, from 12:00 PM - 5:00 PM
Florence, Texas

Valentine's Thirsty Oaks Wine Trail
             
The North Austin Mini-Wine Trail has an official new name!!

Thirsty Oaks Wine Trail

Treat Your Sweetheart to a Romantic and Delectable Wine and Chocolate Experience

Visiting Four Great Wineries:
  • Inwood Estates Vineyards
  • Perrisos Vineyards
  • Pilot Knob Vineyards
  • The Vineyard at Florence

Tickets are $35 per Person and include:
  • 22 oz Chrystal Bordeaux Wine Glass
  • 3 Wine Tastings at Four Wineries
  • Chocolate Dessert Pairings at Four Wineries

The Crystal Glass will be the first in a series of Four Collector Wine Glasses offered at Four Trail Events this Year!!
       
Start your Collection with this Trail!
           
For tickets, contact Ross at Pilot Knob at 512-489-2999 or via email at ross@pilotpointvineyards.com

Monday, January 23, 2012

Asian Lettuce Wraps

Want to try something delicious? Try this recipe for Asian Lettuce Wraps.

Ingredients
  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil

Directions

  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Sunday, January 22, 2012

Paula Deen and Type-2 DIabetes

Paula Deen, cooking diva on the Food Network, came out and admitted that she was diagnosed as a type-2 diabetic three years ago.

The cooking star and author had come under fire from many people for her recipes with huge amounts of fat, butter and sugar.

Diabetics have called her a hypocrite for not telling the world that she was diagnosed a diabetic and continued to push unhealthy recipes.

Some of her most notable recipes are:
  • Deep-Fried Mac 'n Cheese
  • Twinkie Pie
  • Gooey Butter Cake
  • Lady's Brunch Burger which features a hamburger patty with a fried egg, bacon and all sandwiched between two glazed donuts
  • Deep-Fried Cheesecake

Saturday, January 21, 2012

Study Concludes Beef Can Improve Cholesterol Levels by 10 Percent

In a first of its kind study, researchers at The Pennsylvania State University demonstrated that eating beef everyday as part of a heart-healthy diet can improve cholesterol levels. Texas medical doctor and cattleman Richard Thorpe said the Beef in an Optimal Lean Diet (BOLD) study proves what he has known for years – lean beef not only tastes great but it also plays an important role in a heart-healthy diet.

“As a father, medical doctor and beef producer, I have proudly and confidently served my family beef and have recommended it to my patients for years,” Thorpe said on behalf of the National Cattlemen’s Beef Association (NCBA). “The BOLD study is further proof that Americans should feel good knowing the beef they enjoy eating and serving their loved ones is not only a nutrient-rich, satisfying food that provides 10 essential nutrients in about 150 calories but is good for their heart health as well.”

The BOLD study, which was funded by the Beef Checkoff, will appear in the American Journal of Clinical Nutrition in January. The study followed 36 men and women with moderately elevated cholesterol levels who consumed four diets for five weeks each to measure the impact of each diet on heart health risk factors, such as LDL (bad) cholesterol levels. The four diets evaluated were BOLD, which included an average of 4 ounces of beef per day; BOLD-PLUS, which included an average of 5.4 ounces of beef per day; the Dietary Approaches to Stop Hypertension (DASH) diet, which included an average of an ounce of beef per day; and the Healthy American Diet (HAD), which included an average of 0.7 ounces of beef per day.

Subjects following the BOLD and BOLD-PLUS diets experienced a 10 percent decrease in LDL cholesterol from the start of the study. Further, according to the study’s outcomes, after five weeks, there were significant reductions in total cholesterol and LDL cholesterol in the BOLD, BOLD-PLUS and DASH diets compared to the HAD.

“This research adds to the body of evidence concluding that there are heart-health benefits to including lean beef in your daily diet,” said Shalene McNeill, PhD, RD, and executive director, human nutrition research for NCBA, which is a contractor for the Beef Checkoff. “The BOLD study provides strong evidence that including daily lean beef in the gold-standard DASH diet has heart health benefits.”

McNeill said the BOLD and BOLD-PLUS diets are easy to follow as many recipes used in the BOLD study were from The Healthy Beef Cookbook, which includes a collection of healthy beef recipes.

“As families across the country prepare their holiday meals this month, lean beef is a perfect fit,” McNeill said. “Americans should feel confident putting beef on their dinner table knowing that it is part of the solution to building a nutrient-rich, well-balanced and heart-healthy diet.”

For information on beef, visit the National Cattlemen's Beef Association.

New Asian Food Market Has Grand Opening on January 21st

Hana World Market will be celebrating its grand opening tomorrow, January 21st. It is located on W. Parmer.

Yunhui Lee and Chong Choe, brother and sister, are the owners of this wonderful Asian supermarket.
I dropped by on Thursday to take a peak inside. The place is still a work in progress, but it has a lot to offer. Prices are not bad at all and selections in most of the areas are fairly good. With about 40,000 square feet of market space, there is a lot to choose from.

I look forward to shopping there in the days to come. I am sure you will not be disappointed.

Hana World Market
1700 W Parmer Ln
Austin, TX 78727-4604
(512) 832-6606

Thursday, January 19, 2012

Filet Marsala

This is probably one of the easiest steak marsala recipes I have used.

With Valentine's Day coming up quickly, this would be wonderful meal to serve someone special.

Ingredients
  • 4 (6 ounce) filet mignon steaks
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 2 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup thinly sliced green onions

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season steaks to taste with salt and pepper. Melt 2 tablespoons of butter in an ovenproof skillet over medium-high heat. Sear the fillets until browned on both sides, then place into oven and cook to desired doneness, about 13 minutes for medium-rare.
  3. Meanwhile, melt remaining tablespoon of butter in a saucepan over medium-high heat. Stir in mushrooms, and cook until softened, about 2 minutes. Pour in the Marsala, and allow to come to a simmer before adding the balsamic vinegar. Simmer until reduced by half, then remove from heat, season to taste with salt and pepper, and stir in the sliced green onion. Ladle the sauce over steaks to serve.

Wednesday, January 18, 2012

Announcing the Austin Food & Wine Alliance

Austin's Newest (and Oldest) Food & Wine Nonprofit Uncorks New Name, Mission, Call for Board & Committee Members
Return of Live Fire! Set as Inaugural Fundraiser April 26 at Salt Lick Pavilion

After 26 years as theTexas Hill Country Wine and Food Festival, Austin's oldest food and wine organization has transitioned to become the Austin Food & Wine Alliance (AFWA), a non-profit dedicated to awareness and innovation in the Central Texas culinary community including food, wine, spirits and craft brews.

As the designated beneficiary of the new Austin FOOD & WINE Festival, the AFWA will give back to the Central Texas culinary community through a vibrant grant program to fund projects focused on culinary innovation. Additionally, the Alliance will feature educational programming and culinary events showcasing Central Texas' chef talent along with artisan and local producers, world-class wine and spirit makers and craft brewers.  

To lead into the inaugural Austin FOOD & WINE Festival, April 27 - 29, the AFWA will showcase top local and guest chefs, ingredients and techniques with a return of the popular Live Fire!, Thursday, April 26 - a meat-centric live-fire cooking event which debuted last April and was one of Austin's most popular and provocative culinary events. In this unforgettable and tasty encore, Live Fire! features the best in sizzling proteins, cooking craftsmanship along with wine and beer tastings at the famed Salt Lick Pavilion on the banks of Onion Creek in the Texas Hill Country.

"We're excited to further support the amazing culinary talent and happenings in Central Texas," said Cathy Cochran-Lewis, AFWA president. "With the support of the Austin FOOD & WINE Festival, as well as dedicated volunteers and sponsors, we will be able to give back to the culinary community while offering extraordinary artisan, interactive and educational experiences highlighting the best in food, wine, spirits and craft brews year-round."

The AFWA is seeking culinary- and community-minded professionals to serve on the all-volunteer board of directors and committees which will guide the organization to fulfill its commitment to promote Texas food and wine and to increase appreciation of the state's culinary impact. An application for board and committee seats is posted on the AFWA website, austinfoodwinealliance.org, and must be submitted by Tuesday, January 31.

AFWA officers, who previously served the Texas Hill Country Wine & Food Festival's executive committee, are Cathy Cochran-Lewis of Whole Foods Market® as president, Paul Barnes of the Austin Convention Center as vice-president/president-elect, Jeff Christner of ABC Bank as treasurer, Gina Burchenal of Gina's Kitchen as Secretary, and Chad Auler of Fall Creek Winery/Savvy Vodka as past president.

The new board will have 11 seats and five standing committees for Sponsorship, Programs/Education, Grants, PR/Marketing, Events/Volunteers. Board members will serve one- and two-year staggered terms with committee members serving one-year terms.

Board and committee chairs will be determined by a selection committee composed of AFWA officers and a task force of key culinary and community professionals, which also developed the organization's mission and structure. The new board will be announced mid-February.

The AFWA has named Mariam Parker as interim executive director. With expertise in marketing, event planning and sponsorship, Parker will handle day-to-day AFWA business. Additionally, the organization will work with Mike Thelin of Bolted Services of Portland, OR for business development. Thelin oversaw business development for last year's Texas Hill Country Wine & Food Festival and helped produce one of the most successful festivals in the organization's 26-year history. 

The Alliance also will be guided by the AFWA Chefs Council, a coalition of prominent and community-minded Central Texas chefs, which will be named by the new board.

For more information about the AFWA, visit www.AustinFoodWineAlliance.org, call 512.659.7153 or email Info@AustinFoodWineAlliance.org. The AFWA mailing address is PO Box 685306, Austin, TX, 78768. Follow the Austin Food & Wine Alliance happenings on Facebook at www.facebook.com/austinfoodwinealliance, on Twitter @ATXFoodWineAlly.

Tuesday, January 17, 2012

Duck & Pigeon to January Dinner at Springdale Farm

Springdale Family Dinner
January Dove, Duck, & Pigeon Dinner

Update: We've expanded the birds we're featuring to include duck and pigeon, so this will be a real taste of what the current season has to offer! We have a few seats left.

Also, we've just gotten a peek at the menu. Here's a little peek for you:
  • "faux gras" terrine with pecan bread and winter strawberries
  • wild duck confit
  • stacciatella of wild poultry stock and duck eggs
  • dove breast with juniper and bay
  • squab with wild hog pancetta
  • wild rabbit with yellow carrots, chiles, and chives
That's not even close to all of it, either.

Click here to reserve your seat at the table.

When dove season begins, many Texans find themselves on a friend of a friend's ranch with a shotgun, a six-pack, and enough jalapenos and bacon to stuff and wrap every dove they can shoot from the sky. As usual, we're going to take it to a higher level.

The Homegrown Revival crew has joined up with Tink Pinkard of Off The Fly suppliers to harvest flocks of this local delicacy for our January dinner. Tink will be joining us for dinner and to talk about this season's dove harvest, as well as the other local wild treats that can be hunted and foraged now and in upcoming months. We're all big fans of Tink, and we know you're going to like him, too.

Chef Sonya Cote won't be serving the usual backyard bacon-wrapped jalapeno-stuffed dove; she'll be applying her well-honed Mediterranean skills so you'll have a chance to enjoy dove in a completely different way. Of course, we'll be enjoying the fresh produce of Springdale Farm, including a taste of the beautiful winter strawberries we saw this year.

For your further enjoyment, Jason Stevens will be creating drinks that will both whet your appetite and complete your evening.

Join us at Springdale Farm on January 25, 2011. Seats are $90 each, and the dinner is BYOB except for the cocktails served before and after the meal. Cocktails will be served at 7pm and dinner begins at 7:30.

Monday, January 16, 2012

Chef Jack Gilmore at Pickle Elementary 1/17 for "Local Chefs, Local Fresh"


Sustainable Food Center (SFC) and AISD  Food Services present "Local Chefs, Local Fresh" with Chef Jack Gilmore  of Jack Allen's Kitchen at Pickle Elemenary  School on Tuesday, January 17 at  6:15pm.

Along with First Lady, Michelle Obama, "Let's Move!" campaign and the "Chefs Move to Schools" program, Austin Independent School District Food Services is partnering with Sustainable Food Center to introduce our own initiative with a decidedly local flavor--"Local Chefs, Local Fresh."
     
The purpose of this project is to involve our community of talented local chefs in the efforts of AISD Food Services and accomplish the goal of educating the students and our broader school community about the importance of eating healthy. Sustainable  Food Center and AISD Food Services Executive Chef, Steven Burke invite you to be a part of this meaningful movement.     

"Local Chefs, Local Fresh," our Austin-based Chefs Move to Schools project, includes a dual-pronged opportunity to help inform recipe development in AISD kitchens while also providing a community-outreach component at CATCH nights and other gatherings at schools where SFC's Sprouting Healthy Kids project is in full swing.

We began this initiative in November 2011 at Jordan Elementary School with a CATCH night recipe demo by Chef Nadine Thomas of Trace, followed by a December demo by Chef Alma Alcocer-Thomas of El Alma Café y Cantina at Webb Middle School. Over 200 students and their families attended each event.

Sunday, January 15, 2012

Pear and Blue Cheese Salad

One of my favorite salad pairings is pear and blue cheese. You talk about a tasty salad. Give this recipe a try.

Ingredients
  • 1 (10 ounce) bag mixed field greens
  • 1/2 cup sliced red onion (optional)
  • 1 Bosc pear, cored and sliced
  • 1/2 cup chopped candied pecans
  • 1/2 cup crumbled blue cheese 
  • 1/4 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 1/2 cup mayonnaise
  • 2 tablespoons packed brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup walnut oil

Directions
  1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Saturday, January 14, 2012

Hot Fudge Pudding Cake

Here is a great and simple dessert recipe that will please your friends and family.

Ingredients
  • 1 cup  Bisquick
  • 1 cup  sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/3 cup  unsweetened cocoa powder
  • 1/2 cup  milk
  • 1 teaspoon vanilla
  • 1 2/3 cup  hot water
  
Directions
  1. Preheat oven to 350.
  2. In a greased 8" square pan, mix Bisquick, 1/2 cup of  sugar and 3 tablespoons of cocoa powder.  Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder.
  3. Pour water over top. DO NOT STIR.
  4. Bake 40 minutes or until top is firm.
  5. Dust lightly with confectioner's sugar if desired.
  6. Spoon into dessert bowls while hot.

Notes
  • Tastes great with a scoop of vanilla ice cream or whipping cream on top.

Friday, January 13, 2012

Easy Tiger Opening! (Austin, Texas)

Easy Tiger!
Much-Anticipated Bake Shop & Beer Garden to Open January 23


Bread and beer. The simple commonality is yeast, but superior products require tremendous technical expertise—and time. Respect for that concept is really the core of Easy Tiger, a new bake shop and beer garden from ELM Restaurant Group (the folks behind 24 Diner) opening January 23 at 709 E. Sixth Street. Even the name is meant to convey the message of “slow down, stay awhile.”

At the heart of the street-level bake shop is artisan baker David Norman. David’s pedigree includes head-baking positions at Grand Central Bakery (leading artisan bakery in Pacific Northwest), TriBakery (supplying NY greats such as Tribeca Grill and Nobu), Ecce Panis (NY, NJ) and Bouley Bakery (NY). Peek inside the hand-lettered storefront, and you’ll find a Parisian pink counter lined with salvaged bakery pans. Directly behind, steel-lined glass panels afford a view of the open bakery, where you can watch David and his team turning out baguettes, French country levain, rye bread, German pretzels, Danish, turnovers and more all day long. Step in and request a specialty coffee made from Texas Coffee Traders’ locally roasted beans or an organic tea along with a pastry (bonjour, pain au croissant), sandwich (try the ham & whipped butter on baguette) or loaf of your choice, perhaps joined by a selection from Antonelli’s Cheese Shop.

Lunch, dinner and late-night guests can follow the blinking arrow and hand-lettered subway sign downstairs to the beer garden and patio overlooking Waller Creek. Libations are overseen by CIA graduate and 24 Diner sommelier Billy Caruso, and the menu features cocktails, a carefully edited wine list, unique bombers and 30 craft beers on tap, including locally produced faves Real Ale and Jester King and boutique domestics such as Avery, Lagunitas and Ommegang.

Beer garden provisions are dominated by another product that requires culinary skill and time: house-cured meats. This is the domain of 24 Diner’s executive chef, Andrew Curren, a CIA valedictorian who worked for top New York restaurateurs Danny Meyer and Jonathan Waxman before returning to his home state. Drew’s devotion to the farm-to-table movement and meticulous preparation of chef-inspired comfort food at 24 helped earn him a nomination for People’s Best New Chef from Food & Wine magazine/CNN’s Eatocracy and a run on Bravo’s Top Chef: Texas last fall. Drew’s menu features housemade sausages, jerky, corned beef and pastrami, as well as homemade krauts, relishes and peperonata—which you can accompany with bread made in the bakery just upstairs.

24 Diner designer Veronica Koltuniak of VeroKolt (clients include Madonna, Courteney Cox and Jennifer Lopez) looked across the ages as she transformed the two-story 1890s space, calling the resultant mix “turn-of-the-century building meets end-of-the-century kitsch.” Cool details abound in the bakery and downstairs tavern, from pink-and-black cameo wallpaper and vintage brass accents to hand-painted wooden tables and a carefully curated selection of books, games and art. Long custom communal tables line the massive outdoor patio while three ping-pong tables roost on the banks of Waller Creek. Need a visual? Roni cites The Royal Tenenbaums as inspiration.

Web: www.easytigeraustin.com, twitter.com/EasyTigerATX, www.facebook.com/EasyTigerATX

Thursday, January 12, 2012

Bistrot Mirabelle's new prix fixe dinner & Sun Brunch

Bistrot Mirabelle, the new bistro at 8127 Mesa Drive, serving country French fare, recently introduced two prix fixe menus -- for dinner and Sunday brunch.

The new prix fixe dinner menu is available Monday through Saturdays from 5pm until close. Guests get a selection between two options for first and second courses, plus dessert for $29.95. Sample menu here:

First Course

Creamy chestnut soup with creme fraiche and crispy sage

or

Radicchio, green leaf and mustard greens with creamy buttermilk dressing and brioche croutons

Second Course

Linguine tossed with oyster mushrooms, duck confit and topped with crispy shallots

or

Pan roasted trout with persillade and roasted potatoes

Third Course

Baked gala apple with honey ice cream

Brunch prix fixe is a recent addition to the restaurant’s expanded Sunday brunch menu. The prix fixe menu provides a choice of omelet served with brunch potatoes, warm lemon and sugar scone, coffee or tea and orange juice for $9.95. “We’re a neighborhood restaurant and we’re listening to our regulars. By introducing these fixed price options, it’s another way to provide great value for each and every guest,” said owner Brian O’Neill.

Bistrot Mirabelle signature brunch beverages include the Bloody Marie, a Bloody Mary with a taste of pastis ($4); the French 75, cognac, lemon juice and champagne ($5) and La Vie en Rose, rose champagne with rose water ($5). Traditional brunch drinks are also offered including the Mimosa and Bloody Mary.

Bistrot Mirabelle also recently introduced Happy Hour Monday through Saturday from 3:00 to 6:30PM with specials including five dollar glasses of house wine, five dollars off all bottles of wine and two dollars of all appetizers among other discounts.

Formerly known as Mirabelle, Bistrot Mirabelle is under new ownership with a new chef, new French-inspired menu and renovated interior. The restaurant takes reservations for parties of two or more. La Provence, the private function room, can host events of various sizes up to 80 people. For more information, visit www.bistrotmirabelle.com or call 512-346-7900 or follow them on Facebook at BistrotMirabelle.

Wednesday, January 11, 2012

Balsamic Vinegar 101 Class Jan 12th at Con’ Olio Oils & Vinegars - Austin, Texas

Thursday, January 12th, at 7PM
Con’ Olio Oils & Vinegars
10000 Research Blvd. Ste 130 Austin, Texas
512-342-2344

Join us as we take you through the history, production and tasting of the world's finest aged Balsamic Vinegars! We will also sample on our exquisite 50 year Traditional Balsamic Vinegar at this event. Wine is included. Limited seats available. Credit card required at time of reservation.

Cost: $29.99 pp plus tax.

For more information, click here.

Tuesday, January 10, 2012

January Dove Dinner at Springdale Farms - Austin, Texas

When dove season begins, many Texans find themselves on a friend of a friend's ranch with a shotgun, a six-pack, and enough jalapenos and bacon to stuff and wrap every dove they can shoot from the sky. As usual, we're going to take it to a higher level.

The Homegrown Revival crew has joined up with Tink Pinkard of Off The Fly suppliers to harvest flocks of this local delicacy for our January dinner. Tink will be joining us for dinner and to talk about this season's dove harvest, as well as the other local wild treats that can be hunted and foraged now and in upcoming months. We're all big fans of Tink, and we know you're going to like him, too.

Chef Sonya Cote won't be serving the usual backyard bacon-wrapped jalapeno-stuffed dove; she'll be applying her well-honed Mediterranean skills so you'll have a chance to enjoy dove in a completely different way. Of course, we'll be enjoying the fresh produce of Springdale Farm, including a taste of the beautiful winter strawberries we saw this year.

 For your further enjoyment, Jason Stevens will be creating drinks that will both whet your appetite and complete your evening.

Join us at Springdale Farm on January 25, 2011. Seats are $90 each, and the dinner is BYOB except for the cocktails served before and after the meal. Cocktails will be served at 7pm and dinner begins at 7:30.

Click here for reservations.


Monday, January 9, 2012

The African Children's Choir Rocks Rainey Street January 19th


The African Children's Choir Rocks Rainey Street!
“Helping Africa’s most vulnerable children today,
 so they can help Africa tomorrow”

AUSTIN CONNECTION: FORMER AUSTIN RESIDENT LOSES HOME IN CENTRAL TEXAS FIRES WHILE IN AFRICA HELPING CHILDREN

Join musical guests Carolyn Wonderland, Guy Forsyth, Patrice Pike and the internationally acclaimed African Children's Choir as they bring down the house in a benefit concert at Lustre Pearl, one of the city's premier hotspots. All ages are welcome.
 
For almost three decades, the Music for Life Institute, the parent organization of African Children's Choir, has educated over 50,000 vulnerable children and has directly impacted over 100,000 people through their relief and development efforts. Now Central Texans are invited to meet the children, listen to some great music and support a phenomenal cause.
 
All proceeds from this event – generously hosted by Lustre Pearl owner Bridget Dunlap – go toward offsetting the African food crisis that has adversely impacted Music for Life schools causing food prices to skyrocket. If the $10,000 goal is shattered, additional funds will pay for gardens and fencing so students can grow their own food. The event includes a silent auction and VIP accommodations.
 
Music For Life programs help children in Uganda, Kenya, South Africa, Rwanda, Nigeria, Ghana, and South Sudan. It was almost three years ago Austin resident Scott Lambie quit his Fortune 500 company job and moved his entire family to Uganda to become part of this prestigious program.
 
“We both found ourselves staring at the ceiling at night wondering if that was really the purpose for our lives,” Scott says of himself and his wife Sarah. “We both felt like we needed to do something more significant with our time and we were always drawn to help needy children.”

After a trip to Africa helping with choir music camps in some of the country’s poorest slums, Lambie, now 39, returned a changed man.
 
“It was clear that this organization was significantly transforming the lives of children from some of the most extreme poverty on earth. After making the decision to move, everything just fell into place,” he recalls.
 
It was a hard sell to their families – on Sarah’s side all the grandchildren are now in Africa – Andrew, 14, Noah, 6 and Cory, 8. The Lambies are in the midst of adopting two more children before they return.
 
But their return date is uncertain. While in Africa, their home was destroyed in the recent Central Texas fires.  “We were considering returning next year, but when our house in Austin burned down, we felt that was a sign that we should stay,” Scott says.

During the Jan. 19 benefit concert, the Austin community has the opportunity to meet some of the children directly benefiting from Music For Life’s work in Uganda where the Lambies now live.
 
Be a part of helping Africa's children today to create the leaders of tomorrow.
 
The African Children’s Choir has been working with the most vulnerable children in Africa, raising awareness of the plight of Africa’s orphaned and abandoned, but also showing the beauty, dignity and potential of each African child.
Many choir children go on to attend university or vocational schools. They go on to become doctors, lawyers and leaders in their home countries. Many have given back to programs that were so instrumental in changing their lives.
 
The Choir has performed on some of the world’s greatest stages including Carnegie Hall, Royal Albert Hall, Madison Square Garden, and the White House. They have performed with legendary entertainers like Sir Paul McCartney, Annie Lennox, Tony Bennett, and Alicia Keyes. They have also performed for several U.S. presidents, Queen Elizabeth II and Nobel Peace Prize winner Nelson Mandela.
 
Details 
WHO: The African Children's Choir Rocks Rainey Street, a Benefit Concert for the African Children's Choir with special guests Guy Forsyth, Carolyn Wonderland and Patrice Pike
WHAT: Benefit Concert, Silent Auction, $1,000 VIP packages available
WHEN: Jan. 19, 2012, doors open 6:30
WHERE: Lustre Pearl, 97 Rainey Street, Austin, TX  78701
COST:  $15/person in advance http://www.AfricanChildrensChoir.com/AustinShow
 $20 at door; for children 12 and under a donation is suggested; $1,000 VIP group packages available
CONTACT:
 Choir volunteers & event producers Lance Ellisor (921-7824) and Clara Herrera (284-1214)
 Corporate VIP packages: Bridget Dunlap, Lustre Pearl bridget@dunlapdistrict.com
 Scott Lambie, Music for Life, Kampala Uganda 256-783-054-103
 Austin resident Julia Tracy, International Choir Operations Director, 201-978-8224, julia@africanchildrenschoir.com

Sunday, January 8, 2012

Feeding a Small Army

If you are hosting a party and have a lot of guests or you just do not have the time to cook, keep things very simple and figure out ways to save time.

You can cook a large entree or several small ones and then combine the entree with simple yet tasty sides.

For example, I will cook 2 large chickens using my Weber grill and then put together simple simple dishes. You will find that keeping things simple can be very elegant. I will ofter serve smashed potatoes and green beans almondine with the grill roasted chickens.

As for dessert, try this. Take a pound cake and cube it up. Place the cubes in martini glasses and layer in thawed frozen strawberries with their syrup. Then, add a layer of whipped cream. You have a very elegant strawberry shortcake.

Saturday, January 7, 2012

San Gabriel Wine Trail - January 28th, 2012

Saturday, January 28, 2012, from 12:00 PM - 6:00 PM
715 S. Main St
Georgetown, Texas 78626
512-869-8600
     
San Gabriel Wine Trail consist of Wineries in Williamson & Bell County.  You will get to sample 3 wines from all 4 wineries.  You can choose to drive on your own or purchase tickets to ride the chartered bus.  Each winery will have small snacks.  You will receive a souvenir glass, and a small gift on the trail.  Georgetown Winery is located in downtown Georgetown, Salado Creek Winery and Rising Star Vineyards are located next to each other in Salado and Dancing Bee Winery is located in between Temple and Rogers on Hwy 36.  Tickets will not be available on the day of the trail.  Tickets are limited to 300.



For more information and to purchase tickets, click here to visit their website.

Friday, January 6, 2012

Bistrot Mirabelle Now Has Its Full Beverage License

Bistrot Mirabelle
8127 Mesa Drive #A100, Austin, TX 78759
512-346-7900
http://www.bistrotmirabelle.com

We're very happy to have been granted a full beverage license.  Based on that, we will begin serving bloody marys and brunch cocktails this Sunday. Full bar service will begin shortly. We'll keep you in the loop!

Happy hour is served 3-6:30pm, Monday through Saturday.
$5 glasses of house red and white wine

$1 off bottles of beer and glasses of wine

$5 off bottles of wine

$2 off appetizers and salads

$6 for chef clinton's burger

Thursday, January 5, 2012

Sustainable Food Center (SFC) announces Andrew Smiley as Deputy Director

Sustainable Food Center is proud to announce that staff member Andrew Smiley has been named the agency's Deputy Director. Andrew has nearly 20 years experience working in sustainable agriculture and food systems, including on-farm production, agricultural marketing, micro-enterprise development, food journalism, farmer training and technical assistance, and even food-service management. Andrew received his B.A. in political science from Louisiana State University in Baton Rouge. He is the former Executive Director of Baton Rouge Economic and Agricultural Development Alliance, Inc. (BREADA). Andrew is an active supporter of sustainable food systems throughout Texas and the U.S. both professionally and as a volunteer with the several organizations. He has applied his passion for gardening, sustainable food systems, small-scale farming, and healthy cooking to his work with Sustainable Food Center in Austin, Texas since 2005.

"I am confident in  Andrew's programmatic guidance and look forward to our strategic partnership as  SFC continues to grow and flourish. He is a true leader in the good food  movement - I'm thrilled to have him serve in this new role with our agency,"  stated Ronda Rutledge, Executive Director. Andrew worked with SFC as Farm Direct Projects Director through 2011, which included management of public policy, farm marketing, and food systems education initiatives, including Sprouting Healthy Kids - SFC's farm-to-school project. Andrew is currently the Deputy Director of SFC, providing guidance, oversight and support for the organization's programming and policy advocacy work.


Sustainable Food  Center cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food.  SFC envisions a food secure community where all children and adults grow, share and prepare healthy, local food. www.sustainablefoodcenter.org

Elvis Birth Brunch at J. Black's Feel Good Lounge - Austin

Sunday, January 8th, from 11AM-4PM
J. Black's Feel Good Lounge
710-B W. 6th St., Austin, TX 78701

In honor of the King of Music's birthday this Sunday...J. BLACK'S will be having an Elvis Birthday Brunch from 11am-4pm! We will have live music from 12-3pm and an Elvis favorite...Peanut Butter & Banana Sandwich!

Contact Ellie for reservations of 6 people or more 512.694.5938 or Ellie@Jblacks.com.

Wednesday, January 4, 2012

New GUSTO Restaurant Opens January 16th


A dynamic, new restaurant offering chef-inspired Italian cuisine and a diverse wine menu, Gusto Italian Kitchen and Wine Bar, will open the week of January 16th, 2012 at 4800 Burnet Road in the Rosedale neighborhood. The funky, neighborhood Italian eatery will take the space of former restaurant La Sombra Bar & Grill. Both restaurants are locally-owned by Eddie Bernal and Cameron Lockley, who decided to temporarily close La Sombra Bar & Grill as of January 1, 2012 as they search for a different, more intimate location in Austin to re-open the Latin inspired bar and grill at a later date. 

“Weare thankful for all of the wonderful La Sombra Bar & Grill patrons who have supported the restaurant these past couple of years.  It has been an amazing journey exploring and experiencing the diverse, bold flavors of Latin America and we look forward to continuing that journey in the near future,” said managing partner Cameron Lockley. “In the meantime, we believe that our new Gusto Italian Kitchen and Wine Bar will prove to be a popular neighborhood eatery that our friends and family in Rosedale and the surrounding areas can embrace and call their own.  After all, we are here for the customers!” 

Bernal and Lockley have teamed up with culinary partner Susie Modiano for planning of the menu. A native of Los Angeles with Italian heritage, Modiano got her start at the La Brea bakery in her hometown before heading to the Big Apple where she worked at Il Buco and then Fressen, eventually becoming the sous chef at the latter.  Back on the West Coast, she continued her career as sous chef in San Francisco at the infamous Zuni Café.  She and husband Chef Jason Tallent recently moved to Austin when he took the chef position at local 34th  Street Cafe.  

In Italian, gusto means to drink, to taste, and to enjoy - and the menu at Gusto Italian Kitchen and Wine Bar has been crafted with comfort and flavor at the forefront.  Menu offerings include dishes ranging from house-made antipasta with roasted peppers and fresh mozzarella to hand-formed pizzas, salads, pressed paninis, pastas, entrees, and desserts.  Signature dishes will include Crispy Polenta Fries with a roasted tomato dipping sauce and parmiggiano reggiano; the Panzanella Salad with house-made ciabatta croutons and a warm bacon dressing; and The Soprano panini layered with sweet coppa, provolone, and pepperoncinis on pressed ciabatta.  Classic Italian dishes will have their place on the menu as well, including offerings like the Margharita Pizza with tomatoes, fresh mozzarella, and basil and Pappardelle Bolognese made with fresh pasta and a family recipe for bolognese.  Prices will range from $4 to $11 for antipastas and appetizers, $5 to $10 for soups and salads, $8 to $9 for paninis, $9 to $12 for pasta, $9 to $14 for pizza, and $12 to $16 for entrees.

Their modeling process, led by local architect and designer Robert F. Smith, will incorporate warm colors including Italian stencil “graffiti” implemented by local artist Federico Archuleta.  A mirrored bar at the center will feature select wines from Italy and around the world priced between $20 and $39 a bottle, beers on tap and by the bottle, and fair-trade Italian roast espresso drinks where the bartender will also spin guests’ favorite vinyl records.

Gusto Italian Kitchen and Wine Bar will be open for dinner Sunday through Thursday from 4 -10 p.m., and on Fridays and Saturdays from 4 -10:30 p.m.  Weekday lunch and weekend brunch will be added in the near future.  Guests can learn more about the restaurant by visiting www.gustoitaliankitchen.com where menus will be posted in the coming days. Gift cards previously purchased at La Sombra Bar & Grill will be honored at Gusto Italian Kitchen and Wine Bar.

About Gusto Italian Kitchen + Wine Bar
Located in the Rosedale neighborhood of north-central Austin, Gusto Italian Kitchen and Wine Bar captures the warm, comforting, every-day flavors of Italian cuisine in its casual and diverse menu.  Dishes range from house-made antipasta with roasted peppers and fresh mozzarella to hand-formed pizzas, salads, pressed paninis, pastas, entrees, and desserts.  The funky, inviting design incorporates rich colors with stencil “graffiti” art.   The bar features select wines from Italy and around the world priced between $20 and $39 a bottle, beers on tap and by the bottle, and fair-trade Italian roast espresso drinks.

Located at 4800 Burnet Road, Austin, Texas 78756,the restaurant will be open for dinner Sunday through Thursday from 4 –10 p.m., and on Fridays and Saturdays from 4 - 10:30 p.m.  Weekday lunch and weekend brunch will be added in the near future.  Guests can learn more about the restaurant by visiting www.gustoitaliankitchen.com.

Tuesday, January 3, 2012

Dallas County Chardonnay Release - Sunday, 1/8/12 - BBQ & Jazz

Sunday, January 8th, from 1PM-5PM
Inwood Estates Tasting Room at The Vineyard at Florence
100 Via Francesco, 8711 W. FM 487
Florence, TX 76527

~~"Kick Off the New Year!"~~
with
BBQ & Jazz at Inwood Estates   
Plus the Long Awaited Release of the
Dallas County Chardonnay
Enjoy great food, great Wine and great jazz by Cassandra Taylor Jazz Trio (1 - 4 p.m.)

  
Menu
The Flamin' Grill's  Brisket & Elgin Garlic Sausage
Green Olive Potato Salad
Sweet Cream Cole Slaw 
Artisan Breads  
Brownie with Raspberry Chipotle Sauce
$14.95

Wine Selections, Gratuity and Sales Tax In addition

Please RSVP by Friday, January 6th!
Call 254-793-3114 or email rmgatlin@inwoodwines.com

Monday, January 2, 2012

The Dinner Detective Austin - Friday, January 6th


Friday, January 6th at 7:15p
Marriott Hotel
300 E. Fourth St.
Austin, Austin, TX

America's Largest interactive murder mystery dinner show!
You'll enjoy an elegant four-course plated dinner (no buffets here!) while you solve a hilarious murder case.  A tantalizing Prize Package awaits our Top Sleuth of the evening.  Just be careful!  In this show,  everyone  is a suspect, even  You, and the killer could be at your table!

GENERAL ADMISSION
Price includes murder mystery show, with Prize Package for the Top Sleuth of the evening and entertainment after the show; four-course plated dinner with appetizers, salad and rolls, choice of entree, dessert, iced tea and coffee; waitstaff gratuity, sales and service charges.
General Admission includes your choice of Chicken, Fish or Vegetarian entree option.
  
Additional PACKAGES
Customize the mystery!  Our Additional Packages get a member of your party involved as a Prime Suspect in the murder case, as a special surprise for them.  They won't have to learn any lines, but they may have to defend themselves against a murder accusation or two!  Our Additional Packages also include different items to commemorate your Dinner Detective experience. General Admission purchase is required.
Our  Gift Package  includes 2 Dinner Detective  ceramic coffee mugs  and a Dinner Detective t-shirt.
Our  Celebration Package  includes a Dinner Detective t-shirt and a bottle of house wine of your choice.
Our  Romance Package  includes a Dinner Detective t-shirt and a bottle of house champagne.

Sunday, January 1, 2012

New Year's Day Black-eyed Peas

In order to bring prosperity and luck to your household, it is traditional to eat black-eyed peas. I am not too sure about the prosperity part, but I am certain about the taste.

Give this wonderful recipe a try.

Ingredients
  • 1 pound dry black-eyed peas
  • 2 cups chopped cooked ham
  • salt and pepper to taste
  • 1 pinch garlic powder
  • 2 onions, diced
  • 1 (14.5 ounce) can whole tomatoes
Directions
  1. Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full.
  2. Stir in ham and diced onions, and season with salt, pepper, and garlic powder.
  3. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot.
  4. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.