Sweet Cole Slaw

Most people like cole slaw served at fast-food chicken places. Now, you can enjoy that same wonderful taste at home. With the summer coming up, you should serve this at your next outdoor party.

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Notes

Makes 8 servings.

Messina Hof Hill Country Wine and Chocolate Celebration

Messina Hof Hill Country Winery
9996 Hwy 290 East
Fredericksburg, Texas 78624
830-990-4653
Sunday, April 1, 2012, from 11:00 AM - 6:00 PM

Join us at Messina Hof Hill Country Winery to experience a Glass of Messina Hof Wine with a Flight of Six Chocolates from Chocolates El Rey.

The cost is $12.

For more information, click here to visit their website.

Garlic Peas

Although my wife does not like peas, I do and enjoy preparing them in different ways. Give this recipe a try.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 ounces frozen green peas
• 1 tablespoon chicken stock
• salt and pepper to taste

Directions

1. Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.               

North Coast Brewing Beer Pairing at 24 Diner

600 N. Lamar, Austin, TX

info@24diner.com

512.472.5400

7 pm, April 2, 2012

Our first beer pairing of 2012 is a collaboration with North Coast Brewing Co. The five-course menu ($65) includes foie gras sausage paired with PranQster, PEI mussels & Little Neck clams with Le Merle, duck confit ragu with Brother Thelonious, chocolate-rubbed South Texas antelope with Old Rasputin & a goat cheese panna cotta with Grand Cru. Please call 472-5400 for reservations; these events typically sell out quickly.

The Italian Extra Virgin Olive Oil's Have Arrived!

The first new crop of FRESH olive oil from Italy and Tunisia are finally here...and they are spectacular! We are so excited to share these as most are new varietals we have never carried before. Three of the four Italian EVOOs come to us from small artisan producers in Puglia.

The region of Puglia, the "heel" of Italy's boot, is known for producing not only great quantity but also some of the highest quality olive oil anywhere. Providing 40 percent of the nation's product, with over 60 million trees in the region (one for every person in Italy), olive oil is a tradition that inspires more

Pugliese pride than any other, and with very good reason.

Our supplier in Tunisia has also produced one of the most fruity and delicious EVOOs we have ever tasted the Chemlali (think strawberries and bananas!). The immortal olive tree has grown in Tunisia since the 8th century BC, and was introduced by the Phoenicians, so they have a tradition that rivals their Northern neighbors in Italy and produces some of the world's best EVOO. Stop by for a shot of these gems!

Con' Olio Oils & Vinegars

North

10000 Research Blvd, Ste 130

phone: 512-342-2344

Hours:Mon-Sat 10-8pm, Sun 12-6pm

Downtown (coming soon)

215 Lavaca

Hours: Mon-Thu 11am-7pm, Fri/Sat 11am-8pm, Sun 12pm-5pm

Egg Muffins

Ingredients

• 6 slices bacon
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons maple syrup
• 6 slices bread, crusts removed
• 6 eggs
• salt and black pepper to taste
• 6 tablespoons heavy cream
• 6 tablespoons shredded Cheddar cheese, or as desired

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
3. Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
4. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Fresa's Chicken Drive-Thru About To Hatch

A new Austin landmark is about to be hatched. This spring, Fresa’s Chicken Al Carbon plans to light up central Austin with an 8-foot neon chicken and signature take-out meals. Like a beacon, the colorful rotating bird will attract hungry Austinites craving delicious, healthy, hassle-free carryout. Complete meals will be ready in minutes and served through one of Fresa’s convenient drive-thru or take-out windows.
 
Succulent Mexican-inspired chicken is the spotlight. Unlike common supermarket rotisserie chicken, Fresa’s is slow-grilled over hardwood charcoal to lock in robust flavors and juices, giving it a rich, deep smokiness and savory charred skin. Served as a complete meal, whole or half-chicken dinners are perfect for busy couples or families and come with rice, beans, grilled onions, jalapenos, salsa and tortillas.
 
Fresa means ‘strawberry’ in Spanish, but it’s also a cheeky slang for trendy Mexican urbanites. The name and concept came from a seasoned team of Austin restaurateurs: Larry McGuire and Tom Moorman from Lambert’s, Perla’s, and Elizabeth Street Café, and Tracy Overath and Margaret Vera from Stubb’s. It was Vera’s frequent visits to east Austin’s Mexican chicken joints that served as Fresa’s inspiration. As a busy working mom and wife, she would often turn to El Pollo Rico or Pollo Regio for fast, filling dinners to go. But she dreamed of a central Austin version with better quality and a hipper ambiance. Thus, Fresa’s was born.
 
Almost everything at Fresa’s is made in-house: from the salsas and tortillas, to the salads and desserts. Chickens are exclusively sourced from Peeler Farms in Floresville, Texas, where they’re humanely pasture-raised and fed top quality, non-GMO feed that is always void of any animal by-products or medicines.
 
Although Fresa’s size and menu is compact, there’s still room for variety. Charcoal grilled chicken comes in two flavorful marinades: the classic Numero Uno, in a blend of achiote and citrus, and the Numero Dos, seasoned with fresh oregano and cracked black pepper. Sides included in the meal include charro or black beans, Mexican or white rice, corn tortillas and red and green salsas.
 
Fresa’s also offers salads and sides to accompany meals.  There are three sharing-sized salads: the Chopped Salad with chickpeas and fresh spinach, the Ranch Salad with crisp veggies, and the Caesar Salad with cotija cheese, lime dressing and bolillo croutons.  Also on the menu is a classic Mexican fruit cup with melon, jicama and seasonal fruits, plus lime and chili powder for extra zip. Sides of  Mexican Street Corn, Grilled Vegetables, and Spicy Potato Salad are also available.
 
 In addition to complete meals, Fresa’s offers three torta sandwiches served on Bolillo rolls: The Classic, pulled chicken with traditional toppings like lettuce, tomato, avocado and Mexican crema, The Gringa, a delicious grilled chicken salad, and the Veggie made with grilled queso fresco.
 
Homemade ice cream comes in both classic and seasonal flavors. Beverages are packed to go, including Mexican sodas, fresh fruit aguas frescas, and a variety of bottled beers and wine. Environmentally thoughtful, Fresa’s prepares all orders with minimal packaging.
 
 Fresa’s is located at 915 North Lamar Boulevard, the former site of the Back-in-a-Flash photo store and Emerald City coffee shop. The petite two-story building has been creatively remodeled to accommodate a hulking eight-foot, custom grill downstairs and a prep kitchen, food storage and office upstairs. It will have an eight-car drive-thru queue and five parking spots for walk-up customers.
 
Austin landscape designer Mark Word will enhance Fresa’s drive-thru experience. Paul Fucik of Arts and Recreation is spearheading creative branding. And local artist  Evan Voyles is crafting the revolving neon chicken that will rule the roost high above flocks of hungry customers.  At the opening, look for a dancing chicken mascot donning a custom chicken suit designed and hand-tailored by the collaborative team of local visual artist Nathan Green and seamstress extraordinaire Chrissy Paszalek.
 
 Fresa’s Chicken Al Carbon is open daily from 11am until 11pm. For more information visit www.fresaschicken.com.

Austin Restaurant Week

Its that time of year again!

Austin Restaurant Week Spring kicks off this Sunday,March 25th! With more than 50 local establishments participating, with mostof them being recognized award winners locally and nationally, this seasonis sure to be one not to miss!

Visit the ARW site to browse menus and make reservations forMarch 25-28 and April 1-4. Each time you dine, you are directly supporting our beneficiary, Mealson Wheels and More.

Austin Restaurant Week is proudly brought to you by US.Foods, Hahn Family Wines and Tribeza.

Oysters, Brews, and Blues

Oysters, Brews, and Blues

Greetings!


Please join Foodways Texas for a night of Texas appellation oysters, craft brew, and Houston Blues. Goode Company Restaurants, in collaboration with Texas Eats author Robb Walsh, has announced Oysters, Brews, and Blues, a celebration of oyster reef  communities along the Texas coast. Goode Company will put together an oyster appellation tasting bar reminiscent of what Foodways Texas did at our first symposium in Galveston, February 2011. You can read about our Gulf Coast Gathering here.

Purchase Tickets

The evening will include discussion from Robb Walsh about Texas appellation oysters. Following the discussion, guests will have the opportunity to enjoy appellation oysters from Goode Company Seafood. Sonny Boy Terry, Houston bluesman recognized as one of Texas' top harmonica players, will be performing throughout the evening. No Label Brewing Company, Southern Star Brewing Company, and Buffalo Bayou Brewing Company will be on hand as well to discuss pairing their beers with Texas appellation oysters.

What: Oysters, Brews, and Blues, a benefit for Foodways Texas. Admission: $50

When: Tuesday, March 27th from 6-9 p.m.

Where: Goode Company's Armadillo Palace, 5015 Kirby Drive, Houston, TX 77098. Directions available here.

Proceeds from the event will benefit Foodways Texas oral history projects and the Coastal Conservation Association's marine oyster habitat program.

2012 Foodways Texas Annual Symposium

Schedule and Line-up for 2012 Annual Symposium, March 23-25 in Austin, Texas

Come join us March 23-25, 2012, in Austin, Texas, for our Second Annual Foodways Texas Symposium.

Texas Preserved
2012 Foodways Texas Symposium
March 23-25, 2012
Austin, Texas

Tickets On Sale Now

$225 Members
$250 General Public
$85 Panels Only (no meals)

Over the course of 2 1/2 days during Texas Preserved , our second Foodways Texas symposium, we will explore the ways we preserve Texas (as a region, as an idea) in our food and the ways we preserve food in Texas. We'll talk about preservation in our pastures, on our farms, in our kitchens, and in the stories we tell around the dinner table. We'll discuss what we literally preserve in the mason jars in our cupboards and witness some of those preservation techniques.

The weekend's sessions will include a broad range of topics faithful to our theme, including a discussion about preserving foodways through photography from photographer Penny De Los Santos, a panel discussion about the effects of last year's drought on various sectors of the food industry, and a canning demo by Confituras owner Stephanie McClenny, along with a little history regarding fruits and vegetables unique to Texas.

We will also hear about the importance of regional food labor from the folks behind the Shrimp Boat Projects in Houston, get an update from a group of intrepid Austin historians from the University of Texas who set out to collect stories from iconic restaurants around the state, as well as enjoy a conversation about the future of soul food with Hoover Alexander of Hoover's in Austin.

Registration includes lunch and dinner on Friday and Saturday as well as a Sunday Chuck Wagon Brunch from Tom Perini of Perini Ranch Steakhouse. In addition to Perini, our chefs for the weekend include Justin Yu of Oxheart Restaurant in Houston cooking up the week's catch from Louisiana Food's Total Catch Market, Matt McCallister of Campo Modern Country Bistro in Dallas preparing a luncheon featuring goat from Windy Hill Farm and produce from Springdale Farm, Sonya Cote of East Side Showroom and Hillside Farmacy in Austin treating us to an 1840s farm dinner onsite at Boggy Creek Farm in east Austin, and John Mueller from JMueller BBQ serving up his legendary brisket at The Pearl sponsored dinner at Fiesta Gardens. Plan to be well-fed and satisfied when you trek back home on Sunday.
The Blanton Museum of Art Auditorium will host our daytime speakers and panels while our meals and other special events will take place at spots in and around Austin. Plan to be well-fed and satisfied when you trek back home on Sunday.

Please contact our director, Marvin Bendele at marvin@foodwaystexas.com or call our office at 512-232-8560 with questions.

See our full schedule of events below.
See our website for more details.

Foodways Texas 2012 Symposium Program

Subject to change

Friday, March, 23
Blanton Museum Auditorium, Edgar A. Smith Building

9:00am-12:00pm
Registration & Coffee

9:30am
Welcome
Dean Randy Diehl, College of Liberal Arts, University of Texas at Austin
Marvin Bendele, Executive Director, Foodways Texas

10:00am
A Short But Not Always Sweet History of Sugar in Texas
Mary Margaret Pack, Food Writer and Private Chef

11:00am
The Work of Gulf Coast Regional Food Culture
Zachary Moser & Eric Leshinsky, Shrimp Boat Projects
Priscilla Weeks, Environmental Anthropologist

Fiesta Gardens (Shuttle transportation provided)

12:00pm
Gulf Coast Luncheon
Justin Yu, Oxheart Restaurant, Houston
Sponsored by Louisiana Foods

Blanton Museum Auditorium

2:00pm
Preserving the Rich Culture of Drinking in the South
Bobby Huegel, Anvil Bar & Refuge, Houston

3:00pm
Putting Up Texas (demo & discussion)
Stephanie McClenny, Confituras, Austin
Mary Margaret Pack, Food Writer and Private Chef

4:00pm
Telling Stories Over a Pint: The Foodways Texas Craft Brewery Oral History Archive
Niko Tonks (Moderator), Foodways Texas Craft Brewery Oral Historian and Home Brewer
Brian Peters, Uncle Billy's Brew & Cue, Austin
Brock Wagner, Founder, Saint Arnold's Brewery, Houston  

Fiesta Gardens (Shuttle transportation provided)

6:00-8:00pm
Book Signing and Texas Artisan Market

7:30pm
Central Texas Barbecue Dinner
Meat by John Mueller, JMueller BBQ, Austin
Sides by Hoover Alexander, Hoover's Cooking, Austin
Sponsored by The Pearl Brewery 

Saturday, March 24
Blanton Museum Auditorium

9:00am
Feast or Famine: The Effects of Drought on the Texas Food Supply
Jessica Dupuy (Moderator), Freelance Writer and Cookbook Author, Austin
Jim Gossen, President and CEO, Louisiana Foods, Houston  
Neal Newsom,  Founder, Newsom Vineyards, Plains   
Jeff Savell, Professor, Department of Animal Science, Texas A&M University, College Station   Raymond Slade, Certified Professional Hydrologist, Austin

10:00am
Food through the Camera's Lens
Penny De Los Santos, Photographer

11:00am
Country Food Comes To Town
Rebecca Sharpless, Associate Professor, Department of History, Texas Christian University

Springdale Farm (Shuttle transportation provided)

12:00pm
Urban Farm Luncheon
Matt McCallister, Campo Modern Country Bistro, Dallas
Sponsored by Greenling

Blanton Museum Auditorium

2:00pm
Texas Iconic Restaurant Oral History Project
Elizabeth Engelhardt, Professor, Department of American Studies, University of Texas at Austin  & Graduate Students from her "American Food" Seminar

3:00pm
Heritage Breeds and Sustainable Farming
Karla Loeb (Moderator)
Morgan Weber, Revival Market, Houston
Craig Haney, Stone Barns Center for Food & Agriculture, Pocantico Hills, NY
Taylor Boetticher, Fatted Calf, Napa, CA
 
4:00pm
The Future of Soul Food?
Naya Jones, Ph.D. Student, Department of Geography and the Environment, University of Texas at Austin
Kevin Thomas,  Assistant Professor, Department of Advertising, University of Texas at Austin Hoover Alexander, Hoover's Restaurant and Hoover's Soular Garden, Austin

Boggy Creek Farm (Shuttle transportation provided)

7:00pm
1840s Farm Dinner
Sonya Cote, East Side Showroom & Hillside Farmacy, Austin  

Sunday, March 25
Hoover's Soular Garden

9:30am
Symposium Wrap-up
Marvin Bendele, Executive Director, Foodways Texas

10:00am
Chuck Wagon Lore
Tom Perini, Perini Ranch Steakhouse, Buffalo Gap

10:30am
Chuck Wagon Brunch
Tom Perini, Perini Ranch Steakhouse, Buffalo Gap

Dignitarie​s Confirmed for SFC Farmers' Market East 3/20 Grand Opening

Dignitaries Confirmed to Speak at Grand Opening of New SFC Farmers’ Market on Austin’sEast Side

Sustainable Food CenterAdds Fourth Market to Local Scene

WHO:  Sustainable Food Center, with Rep. Eddie Rodriguez, Council Member Mike Martinez; Earl Maxwell,CEO of St. David’s Foundation and more!

WHAT:  A new farmers’market from Sustainable Food Centeris coming to Austin'seast side!

Opening day of the market will host more than adozen farmers including vegetable, fruit, egg, cheese, meat and honey farmers.Prepared food and drink vendors will also showcase their products for attendees. Children’s activities includeplanting take-home seedlings, a Little Kitchen cooking session, face painting,a farm animal petting pen, and more.

The grand opening will feature live music and ademonstration from Chef Alma Alcocer-Thomas of El Alma Bar y Restaurante. Also,there will be produce tastings along with recipe demonstrations by The HappyKitchen/La Cocina Alegre™.

WHEN: Tuesday,March 20, with ceremonies at 9:30 am, followed by market hours of 10 am to 1pm.

WHERE: 5315 Ed Bluestein Blvd.,at the YMCA East Communities Branch (51st Street and Hwy. 183).

ABOUT SFC: Thenew market will be open year-round on Tuesdays, 10 am to 1 pm.  The market provides a shaded picnic area,playground and plenty of free parking. To find out more about SFC’s family ofother farmers’ markets, go to www.sfcfarmersmarket.org.  SFC envisions a food secure community whereall children and adults grow, share and prepare healthy, local food.

Oven Roasted Chuck Roast

This past weekend I served an oven roasted chuck roast. It was absolutely delicious and very tender. If you want to serve a completed meal in a roasting pan, give this recipe a try.

Ingredients

• 3-4 lb. chuck
• Onion powder
• Garlic powder
• Salt
• Pepper
• Olive Oil
• 1 cup beef booth (low-sodium)
• 3-4 potatoes, cut into quarters
• 4 carrots, cut into chunks
• 1 stalk celery, cut into pieces

Directions

1. Preheat oven to 350 degrees.
2. Rub roast with olive oil and sprinkle with onion powder, garlic powder, salt and pepper. 
3. Place roast in roasting pan on top of vegetables.
4. Add beef booth to the pan.
5. Cover with heavy duty aluminum foil.
6. Bake covered 2 to 2 1/2 hours.

  

Savor Dallas-A Celebration of Wine, Food, Spirits and the Arts

Dallas Arts District
2301 Flora St.
Dallas, TX 75201
888-728-6747
Friday, March 30, 2012 - March 31, 2012, from 5:00 PM - 10:00 PM

     
Cost: Tickets prices range from $35 to $125.

The 8th Annual Savor Dallas, A Celebration of Wine, Food, Spirits and the Arts, returns Friday March 30th and Saturday March 31st.  The popular Arts District Wine Stroll is back on Friday in the beautiful Dallas Arts District.  The Reserve Tasting and the International Grand Tasting on Saturday, features over 60 of Dallas-Fort Worth's top chefs offering samples of their signature cuisine.  An amazing array of over 400 premium wines, spirits, and beers are available for tasting.  These tasting events will be held in the new, state of the art Irving Convention Center at Las Colinas (just 10 minutes north of downtown Dallas), on Highway 114 just west of O'Connor Blvd.  Savor the Flavor of world class food and wine in a beautiful, comfortable setting, featuring easy access and convenient parking. Tasting stations will be staged both indoors and on covered outdoor terraces, on the top two levels of the convention center with great views of Las Colinas and downtown Dallas.  Tickets for additional events, including weekend packages are available at www.SavorDallasTickets.com. 

Cost: Tickets prices range from $35 to $125.

Visit www.SavorDallas.com for full details.  More events to be announced soon.  Big fun.  Big flavor.  Bring your friends!

Bistrot Mirabelle: Happy Hour!

Bistrot Mirabelle
8127 Mesa Drive Ste 100-A
Austin, TX 78759
512-346-7900

Bistrot Mirabelle has a great Happy Hour. You should drop by and enjoy a cocktail or try their Bistrot Burger.

Monday-Friday 3-6:30pm
Saturday 5-6:30pm

$5 glasses of house red and white wines
$1 off cocktails
$1 off glasses of wine
$1 off bottles of beer
$5 off bottles of wine
$2 off all appetizers
$2 off our Bistrot Burger

Riedel Wine Glass Tasting with Maximilian Riedel

Irving Convention Center at Las Colinas
500 W. Las Colinas Boulevard
Irving, Texas 75039
888-728-6747     
Thursday, March 29, 2012, from 6:30 PM - 8:00 PM

Join Riedel and Savor Dallas for an educational and entertaining program that will change your wine life forever!

In a unique and fascinating wine glass tasting, meet the CEO of Riedel Crystal of America Maximilian Riedel--the 11th generation of the Riedel glassmaking dynasty--making a rare Dallas appearance, as he demonstrates the relationship between the shape of a glass and our perception and enjoyment of wines. 

At the Irving Convention Center at Las Colinas--Junior Ballroom on the 3rd level.
500 W. Las Colinas Boulevard, Irving, TX 75039

6:30 PM: Meet Maximilian Riedel and Comparative Tasting
Doors open at 6:00 pm.

Tasting will start promptly at 6:30 pm.

Ticket Price: $85 (sales tax included in price
(Includes 3 piece Vinum XL Red Wine Tasting Set - Retail Value $98.50)

Each boxed set contains one of each: Vinum XL Cabernet Sauvignon, Pinot Noir, and Syrah. Limited availability. Do not miss out!

Self parking is available.

Visit Website: www.SavorDallas.com

Bistrot Mirabelle Now Offering Saturday Lunch

Bistrot Mirabelle8127 Mesa Drive Ste 100-A
Austin, TX 78759
512-346-7900

With some many asking, Bistrot Mirabelle said, "Yes, we will."

Beginning Saturday, March 24th, Bistrot Mirabelle will be open at 11am for lunch on Saturdays!

The Texas Wine School The Fundamentals: Absolute Beginners in 3 Parts

The Texas Wine School at French Country Wines

2433 Bartlett Street

Houston, TX 77098

713 873 882

Wednesday, March 28, 2012, from 6:30 PM - 9:30 PM

The Texas Wine School Absolute Beginners: Wine in 3 Sessions

Date: Wednesday March 28th, April 4th and Thursday April 12th.

Time: 6.30pm-9.30pm

Location: French Country Wines, 2433 Bartlett Street, Houston, TX 77098

Instructor: James King

Cost: $200

Absolute Beginners will introduce you, at a very basic level, to the main styles of wine available, wine storage and service and the matching of food and wine.

On completion of the Wine Education Class, Tasting Class, a candidate will be able to:

• Describe in general terms the main styles of wines available
• Display a basic understanding of the factors that determine the main styles of wine
• Describe in general terms the main characteristics of the principal grape varieties
• State the procedures for the storage of wine
• State the procedures for the opening of wines
• State the social, health, safety and legal issues relating to the consumption of wine
• Produce simple tasting notes using the Level 1 WSET Systematic Approach to Tasting
• Understand basic food and wine matching theory.

 Visit Website: The Texas Wine School

Bistrot Mirabelle: New Cocktails!

Bistrot Mirabelle8127 Mesa Drive Ste 100-A
Austin, TX 78759
512-346-7900

Now that my friends at Bistrot Mirabelle have settled into having a full bar, they have added some fantastic cocktails to their menu.

The MirabellePernod, fresh strawberry puree and champagne $9

Kentucky Side Car
Knob Creek Kentucky Bourbon, Cointreau & fresh orange juice $9

Prickly Pear Mexican Martini
El Tesoro Reposado Tequila, Cointreau, prickly pear juice & fresh lime juice $9

Austin Raspberry Truffle 
Stoli Vanilla Vodka, Chambord Liqueur, Creme de Cacao & Baileys Irish Creme $9

French 75Hennessy Cognac, fresh lemon juice & champagne $9

Eaglefire Wine Release - 2009 Eaglefire Sonoma Syrah

Caldwell Family Winery / Vintners Own Winery3482 W. 12th St.
Houston, TX 77008
713-290-1503     
Friday, March 16, 2012, from 7:00 PM - 10:00 PM

You're invited to the first public tasting of our newest Eaglefire wine: 2009 Eaglefire Sonoma Valley Syrah. This wine is the newest addition to our award-winning 2009 vintage portfolio. Produced and bottled in Houston, this wine was sourced with fruit from the famed Glen-Lyon Vineyards in Sonoma, California. You will enjoy free tastings, free tour of the winery, $5 glasses of wine, 15% discount on all Eaglefire wines, and light appetizers. Come celebrate with us on March 16 at Houston's only commercial winery!

Caldwell Family Winery & Vineyards / Vintners Own Winery is Houston's only full service commercial winery located in the Houston Heights. For more information about the winery, please visit us at http://www.eaglefirewinery.com.

Visit their Facebook page: Caldwell Family Winery & Vineyards

Bistrot Mirabelle: One Menu to Enjoy All Day

Bistrot Mirabelle

8127 Mesa Drive Ste 100-A

Austin, TX 78759

512-346-7900

They have done it again! The lunch and dinner menus are now one and the same: one menu, all day long, Monday-Saturday.  Take a look at the updates on their website.

Eaglefire Wine Maker Dinner with Executive Chef Ara Malekian

Caldwell Family Winery / Vintners Own Winery3482 W. 12th St.
Houston, TX 77008
713-290-1503     
Thursday, March 15, 2012, from 7:00 PM - 8:00 PM

Eaglefire Wine Maker Dinner with Executive Chef Ara Malekian
Join us on March 15 for a unique food and wine experience! Executive Chef Ara Malekian and Eaglefire Proprietor & Wine Maker Chris Caldwell will be hosting a private wine maker dinner featuring the newest member of the Eaglefire family, a 2009 Eaglefire Sonoma Valley Syrah. You will enjoy a 7-course meal prepared on-site by Chef Ara and paired with 5 current Eaglfire releases, a Champagne toast, tour of winery, and a Q&A with Chris and Chef Ara. Seating is limited, so to reserve your seat, contact Chef Ara at (713) 701-7726 or via email at info@aracankitchen.com.

See the official invitation for more information: http://dl.dropbox.com/u/17569268/WineMakerDinnerInvite.pdf

Visit Website: Caldwell Family Winery & Vineyards

Bistrot Mirabelle has a New Spring Menu

Bistrot Mirabelle

8127 Mesa Drive Ste 100-A

Austin, TX 78759

512-346-7900

My friends at Bistrot Mirabelle have taken a long look at their menu and decided to make some updates. They have added a few items, lowered a couple prices and changed up some recipes.  I think you'll love it!

Plats du Jour  
Monday
Cassoulet $13.95

Tuesday
Choux Farcis $13.95

Wednesday
Rotisserie Chicken $13.95

Thursday
Bouillabaisse $15.95

Friday
Lobster Pot Pie $19.95

Saturday
Pork Chop $21.95

219West Sunday Funday Brunch

A favorite among Austinites in the know, 219West, is now expanding its already abundant menu with Sunday brunch. “Sunday Fun-Day Brunch” includes “themed” menus that rotate every Sunday from traditional freshly prepared eggs and veggie scrambles alongside hash browns, biscuits and gravy, French toast, warm and more; to decadent artichokes served with truffle oil and parmesan cheese; to an over-the-top taco breakfast bar. $19.99 per person for brunch; $5 make-your-own Bloody Mary bar, $1 mimosas and poinsettias, and $4 well drinks.

VIVO Lake Creek Brunch

Vivo Lake Creek’s Executive Chef Paul Peterson now offers a Sunday brunch menu featuring many beloved Austin brunch favorites like Biscuits and Gravy, Huevos Rancheros, Shrimp Cocktail, Pablo’s Migas and Steak and Eggs. But the stars of the menu are Chef Petersen’s Chicken and Waffles, a Texas-shaped waffle with cinnamon-spiced cream cheese, deep-fried fajita chicken and maple syrup, and the El Sapo dish, cinnamon-spiced French toast with a poached egg in the middle, served with garlic breakfast potatoes. Brunch is served 11a.m. to 3p.m. For more information call 512.331.4660.

Now Open: Elizabeth Street Café

Elizabeth Street Café evokes the feel of French Colonial Hanoi with outdoor seating areas and an intimate interior. Open from the early morning hours to midnight, Elizabeth Street serves breakfast, lunch and dinner, with freshly baked croissants, pastries and breads from Pastry Chef Alexandra Manley. The moderately priced lunch and dinner menus feature classic Vietnamese meals highlighting locally sourced proteins including bánh mi sandwiches, pho, and bun; also featuring traditional housemade stocks, handmade patés, and carefully sourced all natural proteins.

Now Open: Uncle Billy’s Rooftop

Already renowned as a hotbed of barbecue and handcrafted beers, Uncle Billy’s Brew & Cue announces a brand new venue—Uncle Billy’s Rooftop, situated high above beautiful Lake Travis. The venue kicks off a new era in lakeside live music with a special March 10th performance by famed Texas guitarist and front man Billy Gibbons. Gibbons will be joined by a special all-star ensemble: Anton Figg and multi-instrumentalist and vocalist Ellis Hall (Tower of Power). Tickets for the 7:30p.m. show range from $30-$65, plus applicable fees.

Tickets are available through www.unclebillysrooftop.com

Now Open: Olive & June

Owner and chef of parkside and the backspace Chef Shawn Cirkiel opened olive & june in early February. The menu highlights local, seasonal ingredients, including Southern and Northern Italian favorites like fresh, handmade pasta dishes such as Cavatelle and Bucatini Amatriciana; entrées of Bistecca alla Florentina and Grilled Orata; as well as a variety of piccoli piatti and antipasti dishes.

Located at 3411 Glenview Ave. & 38th St., call (512) 467-9898 for reservations.

2nd Annual Central Texas Wine & Art Festival

March 24, 2012 (Sat) - March 25, 2012 (Sun) from 12:00 PM - 5:00 PM
Salado Creek Winery & Vineyard
227 N Main St
Salado, TX 76571
254-947-9000

The 2nd Annual Central Texas Wine & Art Festival will be held from Saturday March 24 through Sunday March 25, from noon to 5PM each day.  Live music, local artists, wine tasting, and food will all be available at this scenic creekside venue. 

Take the opportunity to talk with local winemakers or their representatives, see the best in local art from around Central Texas and in Griffith Fine Art Gallery, also located on-site. 

Logo glasses and 6 tasting tickets for $10, bottled wine available for purchase from any of the wineries, wine by the glass available for purchase inside Salado Creek Winery.

Visit Website: Salado Creek Winery

The Eyrie Vineyards Wine Dinner @ Grace Fort Worth *Wed March 7th*

Wednesday, March 7, 2012, from 6:30 PM - 10:30 PM

Grace Fort Worth777 Main Street
Fort Worth, Texas 76102
817.877.3388

HEAR YE, HEAR YE!

6 course dinner at Grace Fort Worth featuring the wines of Eyrie Vineyards
The Eyrie Vineyards will be hosting the ONLY winedinner in N. Texas this year at Grace Fort Worth (www.gracefortworth.com) Please join Mike Eldred, Assistant Winemaker/National Sales Manager, from Eyrie Vineyards for a VERY special evening featuring: the 2009 Eyrie Vineyards Pinot Gris (91pts Robert Parker) for the reception and the 1st course, the 2009 Eyrie Vineyards Original Vines Reserve Chardonnay (92pts Robert Parker) with the 2nd course, the 2009 Eyrie Vineyards Pinot Noir Estate (91pts Robert Parker) with the 3rd course, the 2009 Black Cap Pinot Noir (special wine from Jason Lett--92pts Parker) with the 4th course, the 2007 Eyrie Vineyards South Block Pinot Noir (David Lett's last vintage--extremely RARE wine and very important to the history of Oregon Pinot Noir) with the 5th course, and the 2009 Eyrie Vineyards Muscat Ottonel (only 21 cases produced!!) with the 6th and final course. All wines will be paired with Chef Blaine's delicious, critically acclaimed creations. We look forward to seeing you at Grace Fort Worth on Wed March 7th at 6:30pm for a one of a kind wine and food experience!!

For more information about this event and the vineyard, visit their website. Grace Fort Worth

Jack Allen's Kitchen - 3rd Annual Party on the Patio

Jack Allen's Kitchen | 7720 W Hwy 71 | Austin | TX | 78735

Garlic Lime Chicken

If you enjoy chicken, garlic and lime, you will enjoy this dish.

Ingredients

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Directions

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.              

Notes
Add a splash of tequila to add a new dimension to the dish. Remember, be very careful when using alcohol with an open flame.

Corned Beef and Cabbage

With St. Patrick's Day coming up quickly, you should try this wonderful dish of Corned Beef and Cabbage. It is delicious. I am handing you no blarney.

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Jammin' on the Lawn

Saturday, March 3, 2012, from 4:00 PM - 7:00 PM
Salado Wine Seller
841 N Main St
Salado, tx 76571
(254) 947-8011

     
Come enjoy a glass of Texas Wine while listening to Sons of Leisure!

For more information, click here.

SXSW Sugar Rush Lounge

Delysia Chocolatier is thrilled to have been invited by Ask.com to be featured at their SXSW Sugar Rush Lounge at the Courtyard Marriott Downtown Hotel. This event will showcase ten of Austin's top dessert vendors including Delysia Chocolatier.

Walk down the red carpet and enter the relaxing Sugar Lounge where you can rest your feet while feasting on the sweet delights of Austin's finest, including our Salt Lick Habanero BBQ Sauce truffle and pecan cayenne bark. Plus, we'll be releasing two new flavors at the event. The Ask.com Lounge is for SXSW badge holders only, so purchase yours today.

For more information, click here.