Wednesday, February 29, 2012

Free Spring Grand Tasting

Saturday, March 3, 2012, from 1:00 PM - 4:00 PM
Vino 100 Round Rock
3021 S. IH-35 Suite 120
Round Rock, TX 78664

The Spring Grand Tasting is back!!!
Over 25 wines from around the world popped open to taste.
First 10 Wines Free Next 10 Wines are $10 or FREE with 3 Bottle Purchase.
Discounts on everything in the Store
10% off purchase of more than 3 wines
15% off purchase of 12 or more wines
No reservation needed!! Everyone is invited! (that is over 21)

Visit Website:

Tuesday, February 28, 2012

Burgundy Tasting with Jean Nicolas Meo, Domaine Meo Camuzet w/ Echezeaux

Thursday, March 1, 2012, from 4:30 PM - 6:00 PM
Lake Travis Wine Trader, The Best Wine Bar inside a Great Retail Shop
2422 RR 620 South, A118
Lakeway, TX 78738
Taste these four wines:
  • Domaine Meo Camuzet Hauets Du Cotes du Nuits St. Phillibert Monopole 2009
  • Meo Camuzet Freres & Souers Burgundy 2007
  • Domaine Meo Camuzet Echezeaux Rogue Bas 2009 ($375 retail)
  • Domaine Meo Camuzet Vosne Romanee Les Chaumes
Méo-Camuzet is one of the most celebrated domaines of the Côte d’Or, located in the heart of Vosne-Romanée. The domaine boasts fourteen hectares of land in some of the most spectacular appellations and crus of Burgundy. Jean-Nicolas aims for balance and purity of fruit, which he accomplishes with terrific success, having called upon the resident expert, one of Burgundy’s greatest winemakers of all time, Henri Jayer, for guidance. Henri had spent over forty years farming parcels from Méo-Camuzet under his own label. For three years he mentored Jean-Nicolas, finally retiring in 1988. Though Jayer passed away in 2006, his legacy endures to this day. Though delicate and fine, even in their youth, the paradoxical concentration and intensity of these wines make them ideal for long cellar aging. These rare, stunning achievements are a Burgundy lover’s dream.” Kermit Lynch

“The 2009 red Burgundies have attracted considerable attention for their ripe, seductive personalities. Is all of the hype justified? In most cases it is. The 2009s are fleshy, generous wines that are impressive for their textural richness. It is a very even, consistent year across both the Côte de Beaune and the Côte de Nuits at all levels.” Robert Parker 

Cost: $50.00 for four wines including the 2009 Echezeaux (19 cases imported).

 For more information and to RSVP for this event, click here.

Monday, February 27, 2012

Ranch Chicken Sandwich

Here is a wonderful recipe for a chicken sandwich. Give it a try.

  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons barbeque sauce
  • 4 slices bacon
  • 2 hoagie rolls, split lengthwise
  • 2 tablespoons Ranch dressing
  • 4 slices Swiss cheese
  • 1 small avocado - peeled, pitted and diced


  1. Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
  2. Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
  3. Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
  4. Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

Sunday, February 26, 2012

Solaro Estate Winery at the Houston Livestock Show and Rodeo

Texas beef is recognized around the world for its quality and now Texas wines are receiving the same level of international recognition. The International Wine Competition at an event the size of the Houston Livestock Show and Rodeo brought 2454 wines from 736 wineries. Twenty countries participated in the competition and nearly 6% of medals were awarded to Texas wines. Along with other Texas medal-winning wineries, Solaro Estate was a presenter on Sunday February 19th at the Rodeo Uncorked! Roundup Event at Reliant Center.

The Houston Livestock Show and Rodeo, like a fine wine, has been known to bring people together from across this great state of Texas. "My family has been active in the Houston Livestock Show and Rodeo ever since I can remember," says Solaro Estate Winery's Jessica Touchy. Texans are a people that love their state and are close to the land; like all things Texan, the wine community works together and forms very supportive relationships across the state.  The pride of Texas farmers, some of whom are now moving from cotton to grapes, and the pride of our winemakers is evident in the high class of wines coming out of the Lone Star State.

The Texas wine industry is poised to be an important part of the future of Texas agriculture. With proper support, it will contribute billions of dollars to the Texas economy, and participation in events such as the Houston Livestock Show and Rodeo and the Austin Rodeo help benefit Texas agriculture, Texas economy and the academics of young Texans.

As a testament to the International recognition of the Houston Livestock Show and Rodeo, Jessica, with business operations of Solaro Estate, was asked to interview with ITV International Television. "The terroir available in a state the size of Texas is capable of growing grapes as well as anywhere in the world and as a winery and as an industry, we are beginning to make the world take notice of the quality of some Texas wines, especially our world-class reds," says Jessica.  The next time we think about Texas agricultural products, let's remember the worldwide attention focused on Solaro Estate Winery and other Texas wineries.

Saturday, February 25, 2012

Smoked Salmon Spread

This is a great appetizer and I recommend serving this a bland cracker so as to not overpower the wonderful taste of of the smoked salmon.

  • 2 (8 ounce) packages cream cheese, softened
  • 12 ounces smoked salmon, chopped
  • 3 dashes Worcestershire sauce
  • 3 drops hot pepper sauce
  • 1 teaspoon chopped fresh dill weed
  • 2 tablespoons chopped green onion


  1. In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

  • If you would like to add an extra dimension to the taste, you can add chopped capers to the spread.                

Friday, February 24, 2012

Burger Sauce

When I serve burgers hot off the grill, I want a sauce that will add a little something to the mix. Give this one a try.

  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup prepared yellow mustard
  • 2 teaspoons dried minced onion
  • 1/4 teaspoon dried minced garlic
  • 1/8 teaspoon white vinegar
  • hot sauce to taste
  • seasoned pepper to taste


  1. Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.

Thursday, February 23, 2012

Tomato Basil Melt

One of my favorites small sandwiches is a tomato basil melt. It is a delicious sandwich and is a snap to make.

  • 6 small baguettes
  • 1/2 cup prepared pesto
  • 12 to 18 slices fresh mozzarella cheese
  • 4 to 5 Roma tomatoes (12 to 18 slices)
  • Salt and pepper, to taste
  • Fresh basil leaves

  1. Set oven temperature to 375 degrees F.
  2. Carefully slice each small baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

Optional ingredients: Sliced prosciutto, red onion, arugula or spinach can be added to the sandwiches for variety. Add arugula or spinach right before serving. Sliced prosciutto and red onion can be added to sandwich with ingredients listed above and then baked.

Wednesday, February 22, 2012

Cherry Cobbler in a Slow Cooker

Want a quick and easy dessert that will have your family jumping for joy? Try this cherry cobbler that can be prepared in a slow cooker.

  • 1 (21 ounce) can cherry pie filling
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract


  1. Coat the inside of your slow cooker with cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the melted butter, milk, and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.

Tuesday, February 21, 2012

Spring Forward March 7th at SFC Farmers' Market at the Triangle

Sustainable Food Center (SFC) Farmers’ Market at The Triangle springs forward to 4pm - 8pm on Wednesday, March 7th. The market located near 46th and Lamar at Triangle Park will be open from 4pm - 8pm through September. Fall and winter hours are 3pm - 7pm, October through February.

“March 7th marks our change to ‘Picnic in the Park’ season hours at the farmers’ market,” says SFC Farmers’ Market Director, Suzanne Santos, “to encourage shoppers not only to shop from the farmers for their fresh produce, but to also enjoy the relatively mild weather this spring and have a picnic at Triangle Park from market vendors’ foods while listening to live music.”

SFC’s mission is to cultivate a healthy community by strengthening the local food system and improving access to nutritious, affordable food.  SFC institutes a number of educational and accessible programs at the markets, including the SNAP Lone Star program, farmers’ product tasting tent, chef’s demos, gardening workshops, etc. SFC is a local 501 (c)(3) non-profit and has been involved in the community of growing food for over 35 years.

Find out more about SFC’s family of farmers’ markets and programs at  and

Monday, February 20, 2012

Celebrate National Margarita Dayat Santa Rita Tex Mex Cantina!

Celebrate National Margarita Day!
Have your margaritas with a twist, Santa Rita style, and celebrate margarita day with a special party at both Austin locations.

Who:               Santa Rita Tex Mex Cantina
                        Republic Tequila

What:              National Margarita Day – February 22,celebrated Santa Rita style!
                        Republic Tequila and Santa Rita Cantina have teamed up to celebrate
                        THE MARGARITA, on its national day of recognition! Join the party
                        with live music, special margarita drinks, Republic tequila tastings
                        with the gals from Republic, drink and food specials, trivia contests,
                        prizes and Texas-style fun – at both Santa Rita locations.

                        Specials include:  All Night Happy Hour Featuring Republic Drink
                        Specials; $2 Draft Miller Lite and XX Lager; $3Small Nachos;
                        Live Music on the Patio, Tastings of Republic Tequila, Trivia and drawings for          
                        Fantastic Giveaways

When:             Wednesday, February22
                        6-8 pm

Where:            Santa Rita Cantina
                        South location - 5900 W. Slaughter, Austin, Texas
                        Central location – 1206 W. 38th Street, Austin, Texas

Why:               The U.S. is the number 1 tequila market - larger and more important than Mexico         (Cheers On-Premise Handbook2008) so why not celebrate this great day of America’s favorite drink in Santa Rita Style? Santa Rita and Republic Tequila want to give the Margarita its day of  recognition with a fun event for Austinites!

Take advantage of the two convenient locations in Austin - South at 5900 W. Slaughter Lane near Circle C, or Central at 1206 W. 38th  Street in 26 Doors Shopping Center. Daily happy hour specials, with great brunches on Saturday and Sunday. Call for your office or private party catering needs, 323-2000.

Named after Dona Margarita, Santa Rita Tex-Mex Cantina embodies the spirit of Rita. As the Mother of (All)Tex-Mex, she is remembered as a hopeless romantic and avid daydreamer, all of which is incorporated into her fantastical recipes. Dedicated to the secret loves that lived forever in her imagination, she created a legacy of special recipes that continue to be adored today through the Santa Rita menu.

Mardi Gras at Lucy's Retired Surfers Restaurant and Bar


Austin’sunique fun spot for drinks and food - and so much more - to host lively celebration for Fat Tuesday!

Who:               Lucy’s Retired Surfers Bar and Restaurant

What:             Mardi Gras/Fat Tuesday Celebration– February 21               
                        Let the good times roll,starting at 11 am!

      Live Music with Austin Knights Band 9 pm, Boogaloo 9:30 pm and Twalls 12:15 am
      Specialty drinks with the famous Hurricane, King Cake shots and more!
      Chicken and Sausage Jambalaya
      Crawfish Boil starts at 3 pm
      King Cake

When:             Fat Tuesday,February 21, 2012
                         The party starts at11 am and goes all day!

Where:            Lucy’sRetired Surfer Bar and Restaurant
                          506 West Avenue, Austin78701

Celebrate Mardi Gras! Lucy’s also has two other fun surfer bar locations– in New Orleans and Baton Rouge - so we have a little bit of Louisiana roots - and have to party in style for Fat Tuesday – Lucy’s style!

Lucy’sbrings to mind those great moments in your life with friends, food and fun.  Remember riding in your first décor, listening to the sounds of your time with the top and windows down, hair flying in the breeze?  Well,Lucy’s brings that feeling back with every experience. We have it all– live music, great Chef, terrific food, awesome drinks and specials,lots of space to roam – and topped with loads of fun every night! With great feel for the “Lunch Bunch,” our food and atmosphere bring the lighter side of life to your day with our Light Lunch Menu.  The Happy Hour Monday through Friday from 3-7 pm can’t be beat.  Every week we feature silly things, “Taco Tuesday” with $1 Taco’s,eat as many as you like or none at all, sip on an icy cold beer or enjoy a“Shark Attack”, one of our signature cocktails. Or, catch our great brunch Saturday and Sunday from 11 am – 3 pm with special prices on Mimosas and Bloody Marys. And we just can talk enough about the great live music we have at Lucy’s, so bring yourself and your friends over toLucy’s Austin, we’d be delighted. Located at 506 West Avenue, Austin, TX. 78701.

Sunday, February 19, 2012

Slow Cooked Mexican-Style Meat

If you are looking for some tasty meat for tacos, burritos or a taco salad, look no further. Here is a recipe that will provide you with some very flavorful meat for any dish.

  • 1 (4 pound) chuck roast
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 1/4 cups diced green chile pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne pepper
  • 1 (5 ounce) bottle hot pepper sauce
  • 1 teaspoon garlic powder


  1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
  2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

  • You can substitute chicken, pork or any other meat in place for the chuck roast.
  • Great with rice or served on tortilla with roasted vegetables.

Saturday, February 18, 2012

Bayou Bake Casserole

If you like something spicy with a Cajun flair, try this casserole dish.

  • 1 (8 ounce) package cream cheese, cubed
  • 4 tablespoons butter or margarine, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (4.5 ounce) jar sliced mushrooms, drained
  • 1 teaspoon garlic salt
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup cooked rice
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup crushed butter-flavored crackers


  1. In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
  2. Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.

Friday, February 17, 2012

Saturday Night Dinner Pairings at House Wine

Saturday, February 18, 2012, from 5:00 PM - 10:00 PM
House Wine
408 Josephine Street
Austin, TX 78704

We are happy to announce that The Seedling Truck by Royal Fig will be spending Saturday nights at House Wine! Come try some some tasty bites accompanied by a great glass of wine!

They create their rustic comfort food menu each day using organic farm fresh foods. These are some potential menu and pairing ideas based on past menus. Please keep in mind the menu items change daily - that's definitely part of the excitement!

Menu and Pairings:

polenta cake with poached egg and kale pesto - Bodega Emina, Verdejo, Castilla y Leon, Spain 09 Sustainable

celery root white chocolate soup - PicPoul Sauvignon, Les Granges de Felines, France 10 Sustainable/Biodynamic/Vegan

crab deveiled eggs - Verdicchio, Fontevecchio, Casalfarneto, Italy 09

short rib pierogi - Cabernet/Grenache, Cuvee du President, Morocco 08

grilled flatbread with beets and goat cheese - Rosso (Nebbiolo, Barbera, Dolcetto, Cabernet Franc), Tintero, Kermit Lynch, Piedmont, 07 Sustainable

Learn more about The Seedling Truck:

We hope you'll join us!

Visit Website: House Wine's Website

Thursday, February 16, 2012

Roast Chicken

If you want to serve something that is succulent and tasty, try this roast chicken recipe.

  • 1/2 cup dry white wine
  • 2 lemons, cut in half
  • 6 large cloves garlic
  • 1 (4 pound) whole chicken
  • 1 1/2 teaspoons cold butter
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste


  1. Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
  2. Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
  3. Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

Wednesday, February 15, 2012

Grilled Bacon-Wrapped Jalapenos

Do you love something that it spicy and cool and wrapped in bacon? Try this recipe for grilled bacon-wrapped jalapenos.

  • 6 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese
  • 12 slices bacon


  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.

Tuesday, February 14, 2012

World's Championship Bar-B-Que Contest at Houston Livestock Show and Rodeo

Just as the rodeo competitors hone their riding skills and shine their buckles, several hundred hopefuls are polishing their culinary tools and preparing to heat up their own winning run at glory. The World's Championship Bar-B-Que Contest is three days of cooking, competition, eating and dancing. The sweet aroma drifts over the Houston metropolis, drawing crowds like bees to honey, with a record 244,184 guests joining the feast in 2011. Live musical entertainment is provided at The Miller Lite Stage at The Garden with room for dancing.

For more information, click here.

Schedule of Events
Feb. 23 - 25, 2012

Thursday, February 23, 2012
5 p.m.World' s Championship Bar-B-Que Contest (Closes at 11 p.m.)
6 p.m.Carnival (Closes at 11 p.m.)
7:15 p.m.Miller Stage at the Garden: Bright Light Social Hour
7:30 p.m.Rockin' BBQ Saloon: The Black Matches
9:15 p.m.Miller Stage at the Garden: Shiny Toy Guns
Friday, February 24, 2012
NoonWorld's Championship Bar-B-Que Contest (Closes at 11 p.m.)
3 p.m.Miller Stage at the Garden: Gary P. Nunn
4 p.m.Carnival (Closes at 11 p.m.)
5 p.m.Miller Stage at the Garden: Bart Crow Band
7:15 p.m.Miller Stage at the Garden: Aaron Watson
7:30 p.m.Rockin' BBQ Saloon: Max Stalling
9:15 p.m.Miller Stage at the Garden: Josh Abbot
Saturday, February 25, 2012
9 a.m.World's Championship Bar-B-Que Contest (Closes at 11 p.m.)
NoonCarnival (Closes at 11 p.m.)
12:30 p.m.Miller Stage at the Garden: Max Stalling
2 p.m.Reliant Stadium: PBR Built Ford Tough Series (Rodeo ticket required)
2:30 p.m.Miller Stage at the Garden: Mickey & the Motorcars
2:30 p.m.Rockin' BBQ Saloon: Kimberly Kelly
4:30 p.m.Miller Stage at the Garden: Charlie Robison
6:00 p.m.Rockin' BBQ Saloon: Texas Renegade
6:30 p.m.Miller Stage at the Garden: World's Championship Bar-B-Que Contest Results & Awards Ceremony
7:45 p.m.Miller Stage at the Garden: Cory Morrow
9:30 p.m.Miller Stage at the Garden: Roger Creager

Monday, February 13, 2012

The Tops in Texas Cook-Off - February 28th

Tuesday, February 28th
The AT&T Executive Education & Conference Center
Tickets: $85 VIP and $50 General Admission

Craving more culinary chef showdowns Texas? You’re in luck. Keeper® Collection and Time Warner Cable® Media are teaming up to bring you a second helping with an exclusive, up close and personal night with local Austin Chefs and Celebrity Chef Judges at the Tops in Texas Cookoff.

On Tuesday, February 28th the AT&T Executive Education & Conference Center will be transformed for ONE night only. The Tops in Texas Cookoff will be a ticketed event benefiting The Wine & Food Foundation of Texas!

The interactive culinary experience will feature local culinary talents in a winner-takes-all competition, a judge’s panel of top Austin favorites and surprise guest judges from TV competitions, big prizes and wonderful food! The Conquering Chef will win a 4 day/3 night trip to Key West, Florida.

Click here for more information and to purchase your tickets today!

Sunday, February 12, 2012

Slow Cooker Taco Soup

Here is a wonderful soup that is very easy to make using a slow cooker.

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix


  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Saturday, February 11, 2012

Chicken Breasts with Olives

If you are looking for recipe that combines the subtle taste of chicken with the briny taste of green olives, look no forth.

Here is a wonderful dish that has a wonderful Middle-Eastern flair.

  • 2 tablespoons butter
  • 2 tablespoons minced garlic
  • 1 large lemon, juiced
  • 1/2 teaspoon dried tarragon
  • 4 boneless, skinless chicken breasts
  • 20 pitted green olives


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
  3. Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).               

  • Serve the chicken with brown basmati rice.

Friday, February 10, 2012

Rodeo Austin Gala

Date: 02/11/2012
Time: 06:00 PM - 10:00 PM
Location: Palmer Events Center
900 Barton Springs Rd.
Austin, TX 78704
(512) 404-4500

Get ready to Boot, Scoot and Boogie at this year's Diamond Celebration at the Rodeo Austin Gala February 11, 2012 presented by H-E-B. Tables and tickets are on sale now!

This year's event will feature the fine tunes of Ronnie Dunn and Radney Foster.

The Gala will begin at 6pm with cocktails and hors d’oeuvres coupled with outstanding entertainment and luxurious silent auction items. Anticipated to be one of the biggest events of the year, the who’s who of the Austin community will mix, mingle and party for a charitable cause. New to this year’s event is a Live auction which will include several specialty items guests can bid on during the Gala.
This year's event will include:
  • Cocktails and hors d'oeuvres
  • Exquisite four-course fine dining
  • Live music by nationally acclaimed artists
  • Silent Auction featuring one-of-a-kind items
  • Live Auction during the Gala
Due to the success of table sales in past years, there are a limited number of tables per selection available  and will be on a first come, first serve basis. Buyers are encouraged to purchase tables well in advance.
For more information including ticket prices, click here.

Thursday, February 9, 2012

Foodways Texas Partners with the Texas Restaurant Associatio​n

As part of a year-long celebration of the association's 75th anniversary, the Texas Restaurant Association is partnering with Foodways Texas on an oral history project that will preserve the great stories of iconic Texas restaurants.

"This project presents us with a wonderful way to not only celebrate our 75th anniversary, but to help preserve and promote the stories of some of Texas' most memorable and iconic restaurants," said Richie Jackson, TRA CEO. "The restaurants chosen will all have had a significant impact on the industry and our state's food culture."

At least eight oral histories will be produced prior to the TRA's Southwest Foodservice Expo which is June 24 - 25 in Dallas, Texas. Elements of the oral histories will be featured in multi-media presentations and displays on the show floor and at events.  The oral histories will also be accessible through an archive housed on the Foodways Texas website.

The first four oral histories will be produced by students in the American Studies program at the University of Texas.  The next four will be produced by professional oral historians. According to Elizabeth Engelhardt, associate professor in the Department of American Studies at the University of Texas at Austin, and instructor for the oral history project, "These restaurants will have great stories, represent the diversity of the Texas food and restaurant culture and celebrate the racial and ethnic diversity of our state."

"We view this oral history project as an opportunity to highlight the diverse food cultures of the Lone Star state by way of its thriving and storied restaurant industry," said Marvin Bendele, Foodways Texas Executive Director. "We expect that through our partnership with the Texas Restaurant Association, we will be able to create an extensive oral history archive that will be utilized by future generations interested in our food and foodways history"

Argyle Wine Event Tomorrow!

Friday, February 10, 2012 from 6:00 PM to 8:00 PM
301 e. 6th street
Austin, TX 78701

Oregon’s most celebrated winemaker Argyle’s Rollin Soles – a bold-talking, soft-spoken, mustachioed cowboy who hails from Texas – brings his award-winning bubby (and a few tall tales) to Parkside for a special dining event on Friday, Feb. 10.

Mingle and savor Chef Shawn Circkiel’s lip-smacking Austin-centric creations paired with different Argyle sparkling wines (including the highest-rated bubby outside Champagne, France) from 6:00 – 8:00 p.m.

Witness Rollin demonstrating the disgorging of sparkling wines for your amusement and drinking pleasure.

You’ll think you’ve been crazy for saving bubbly for only fancy occasions.

Argyle Winery & presents:

A cocktail wine event
Friday February 10th

Pairing Menu
Italian meat & cheese board, fruit, crostini

oyster tasting
malagash, new brunswick
barcat, virginia
mignonette, cocktail sauce
Argyle 2007 Brut
root vegetable & house smoked bacon fritter
Argyle 2008 Brut Rose

petite grilled cheese, smoked onions, spicy ketchup
Argyle 2007 Nuthouse Chardonnay

rabbit mascarpone tarts, dried cherries
Argyle 2008 Reserve Pinot Noir
$45 per person

Wednesday, February 8, 2012

Parkside’s Steven Cak in Contention for Food & Wine Magazine Honor

The acclaimed pastry chef at Austin’s favorite Sixth Street gastro pub is getting some sweet recognition from Food & Wine Magazine. parkside’s Steven Cak — who graduated from the Culinary Institute of America with honors in pastry and baking arts, has worked under such renowned culinary experts as Chef Gray Kunz and Chef Marcus Samuelsson, and has since become a master of all things sugared and delicious — is one of 50 nominees in Food & Wine Magazine’s first-ever People’s Best New Pastry Chef competition.    
Voting in the competition begins immediately, with readers selecting their favorite new pastry chef in an online poll presented by Godiva. Until Feb. 14 at midnight, readers can visit to choose who they believe to be the best up-and-coming pastry chef from a list of 50 nominees in three regions: East, West and Central (the region in which Cak is represented).
Food & Wine editors determined the 50 People’s Best New Pastry Chef nominees with help from the magazine’s national network of journalists, chefs and other trusted sources. Only professionals who have run a restaurant pastry kitchen for five years or fewer are eligible. There will be one finalist from each of the three regions and the chef with the most votes will be named The People’s Best New Pastry Chef.
 The finalists and the winner of The People’s Best New Pastry Chef award will be announced on on Feb. 15. The winner will be profiled in the “Hungry Crowd” column in the May issue of Food & Wine, on newsstands April 13, and will attend the 30th anniversary of the Food & Wine Classic in Aspen, June 15–17, 2012, where they will share their treats as co-host of Godiva’s activation in the Food & Wine Grand Tasting Pavilion.
“There is so much innovation in the pastry world right now, and we are excited to have the chance to celebrate it,” says Food & Wine Editor in Chief Dana Cowin. “Our new pastry awards allow us to spotlight cooking pros who don’t generally get the same recognition as the executive chefs for whom they work.”

In addition to The People’s Best New Pastry Chef competition, Food & Wine editors have also begun their search for America’s Best New Pastry Chefs, to be announced in the May issue. Winners will be revealed along with The People’s Best New Pastry Chefs on Feb. 15.
 Home to some of Austin’s most delectable and beautifully crafted desserts, created by Executive Pastry Chef Steven Cak, parkside is located downtown at 301 E. Sixth St. For more information about parkside and Pastry Chef Steven Cak’s nomination as one of Food & Wine Magazine’s People’s Best New Pastry Chefs, please call (512) 474-9898, or visit

Tuesday, February 7, 2012

Cajun Chicken with Linguine

If you want to serve something that is kicked up a notch, here is a wonderful dish that is sure to please.

  • 4 ounces linguine pasta
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 fresh mushrooms, sliced
  • 1 green onion, minced
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Monday, February 6, 2012

New Pastries, Artisan Bread & Free Cheese!

Spotlight on Pastry Chef Mary Catherine Curren, Easy Tiger Bake Shop & Beer Garden and Antonelli’s Cheese Shop

If you have attended one of our beer or wine pairing events, then you are already familiar with the talent that is Mary Catherine Curren. Our new pastry chef attended the Culinary Institute of America in New York, where she met her husband (our own Chef Drew Curren) and worked at a handful of top restaurants before returning here to her hometown. While a slice of pie is synonymous with diner food, Mary Catherine takes the concept and elevates it. Current offerings (which will change seasonally) include a chevré cheesecake topped with cranberry compote, a double crust apple pie and a dense brownie made with local pecans and both 64% and 100% chocolate. Look for Mary Catherine (and her pastries) to take an even bigger role at Arro, our casual French spot opening on Burnet Road later in the year.

Speaking of new ventures, we hope you’ll check out Easy Tiger Bake Shop & Beer Garden, located at 709 East Sixth Street. Chef Drew offers up a selection of housemade sausages and house-cured meats, while 24’s sommelier Billy Caruso rules the libations menu, which features more than 30 craft beers on tap and a smattering of bombers. New to the team is artisan baker David Norman, whose fine breads will soon be making an appearance here at the diner. At the bake shop, you’ll find laminated pastries such as pain au chocolat, turnovers and croissants, as well as baguettes, loaves and even authentic German pretzels.

In honor of their second anniversary, Antonelli’s Cheese Shop will be delivering free cheese plates to 24 Diner on Tuesday, February 7, at 5 pm. Quantities are limited, so get there early! Also, if you purchase a cheese plate in the coming days and save the receipt, you can save 5% at their Hyde Park shop from February 11 to 18—up to 15% if you save three receipts.

Sunday, February 5, 2012

Delicious Potato Skins

Potato Skins are absolutely wonderful as an appetizer. I have added spicy ground beef and turned them into meal.

Give them a try.

  • 6 potatoes
  • 1 cup vegetable oil
  • 8 ounces shredded Cheddar cheese
  • 1/8 cup bacon bits
  • 1 (16 ounce) container sour cream


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
  3. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
  4. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
  5. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
  6. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.               

Add ground beef or spicy sausage and you have a wonderful meal. I have also used beef with taco seasoning and adding Pico de Gallo.

Saturday, February 4, 2012

Super Bowl Snacks: Pulled Pork Sandwiches

If you want to serve a hearty meal during the Super Bowl, make some great pulled pork sandwiches.

  • 1 tablespoon vegetable oil
  • 3 1/2 pounds boneless pork shoulder roast, netted or tied
  • 1 (10.5 ounce) can condensed french onion soup
  • 1 cup ketchup
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 12 round sandwich rolls or hamburger rolls, split


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
  2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
  3. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
  4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
  5. Divide the pork and sauce mixture among the rolls.

  • You can cook on HIGH for 4-5 hours. 

Friday, February 3, 2012

Delysia Chocolatier Offers a Wonderful Wedding Cake Topper

A special release for the month of February, Delysia Chocolatier's Chocolate Bride & Groom is the perfect indulgence. Twelve ounces of solid chocolate, this molded beauty stands 8 inches tall and is available in white, milk, or dark chocolate.

Their Chocolate Bride & Groom, also known as the Chocolate Cake Crown, is available by special order for their occasion clients year round.

To order one of these exquisite cake toppers, click here.

Super Bowl Snacks: Sweet and Tangy Meatballs

If you want to try something that it sweet and tangy on your team, try this recipe for meatballs. The party delights will have you scoring big with your party.

  • 1 (14 ounce) can jellied cranberry sauce
  • 1 (12 ounce) bottle chili sauce
  • 1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs


  1. Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Thursday, February 2, 2012

Trentino Chef Series Gelato to Launch in Austin

Marcelo Kreindel, owner of Trentino Gelato – named “Best Gelato” by the Houston Press – is bringing his popular Trentino Chef Series Gelato to Austin – launching at Central Market next week to be followed by Whole Foods Market shortly thereafter.

The local Austin talent and their divine flavors include the following: Chef Shawn Cirkiel (Parkside, Backspace, and Olive & June) presenting “Coconut Basil Sorbet”; Chef Ned Elliott (Foreign & Domestic) presenting “Pumpkin Pie”; Chef Jack Gilmore (Jack Allen’s Kitchen) presenting “Jack’s Blonde Pie”; Chef James Holmes (Olivia and Lucy’s Fried Chicken) presenting “Cream Fresh Honey Candied Jalapeño”; Mixologist Bill Norris (The Alamo Drafthouse, Highball, and 400 Rabbits) presenting “Honey Mezcal”; Pastry Chef Laura Sawicki (La Condesa) presenting “Malted Dulce de
Leche”; Pastry Chef Plinio Sandalio (The Carillon) presenting “Apple Blue Cheese”; and Chef Iliana de la Vega (El Naranjo) presenting “Chocolate a la Oaxaqueña.”

Kreindel originally made waves among Houstonʼs chef community after launching Trentino Gelato six years ago with artisan-style gelato reminiscent of his native Argentina. After relocating to Houston in 2001 as a software information systems manager, he longed for the gelato of his hometown Buenos Aires so much that he decided to go into the business. He launched Trentino Gelato in 2006 exploring different combinations of flavor – from strawberry lavender to olive oil with black pepper – and used premium local and organic ingredients, including all natural milk from Way Back When Dairy. It wasnʼt long before Kreindel earned the respect of Houston-area chefs – not to mention the moniker “Houstonʼs Gelato Maestro” by Houston Chronicle food critic Alison Cook.

After several years of making some of the freshest and most sublime frozen concoctions in Houston and selling primarily as a wholesaler to local restaurants, last year Kreindel launched the Chef Series collaborating with some of the Bayou Cityʼs biggest culinary figures – including RDG + Bar Annieʼs Robert Del Grande, tʼafiaʼs Monica Pope, and DʼAmicoʼs Nash DʼAmico, among others – offering pints of chef-inspired flavors bearing the likenesses of the chefs along with the inspirations for their flavors.

The Chef Series in Houston proved such a hit – theyʼre among the fastest selling items in the frozen food sections of specialty food stores throughout the city – that now he is partnering with eight of Austinʼs best and brightest culinary talents to launch Austinʼs very own Trentino Chef Series Gelato, with decidedly inspired results.
Though Kreindel has spent five years thinking of a way to produce local chef-inspired creations, he says “We werenʼt ready. Now we think itʼs the time to make it happen.” And not a moment too soon.

Trentino Gelato has worked with many passionate Houston and Austin chefs by creating gelato and sorbet to their specifications for their restaurants. Marcelo Kreindelʼs six year-old business – known for making the richest, silkiest, freshest frozen treats – is a favorite among local chefs looking for gelato made with top-notch ingredients and is now available to the public in upscale, specialty grocery stores. For more information please visit or call 713-444-1439.

Wednesday, February 1, 2012

Super Bowl Snack: 7-Layer Taco Dip

One of my favorite dips is a 7-Layer taco dip. This is great dip to serve anytime you have friends, but even better when it is a Super Bowl party.

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese


  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.