Food & Wine, CNN’s Eatocracy & 24 Diner Need Your Vote!

Food & Wine, CNN’s Eatocracy & 24 Diner Need Your Vote!

Andrew Curren in the Running for The People’s Best New Chef Award

AUSTIN, TX – February 15, 2011 – 24 Diner’s Andrew Curren has been nominated for a brand-new award created by Food & Wine magazine and CNN’s Eatocracy called The People’s Best New Chef Award. While the editors of the magazine have always selected past winners, they are asking the public to crown their own top chef for the first time ever. This is where you come in. We need your help to win this prestigious title!

The way the contest works is this: 10 innovative chefs in 10 regions who have run a kitchen for five years or less have been nominated. Votes can be cast from February 15 to March 1 via http://eatocracy.cnn.com/2011/02/15/food-wines-the-peoples-best-new-chef-southwest/. Drew will represent the Southwest. While each region will have a finalist, only the chef with the most votes overall will be featured in F&W magazine and crowned the winner.

If you have been to 24, chances are you have met Drew. Since we are open 24 hours and just celebrated our first birthday, Drew is on site a lot. Perhaps you’ve tried the 24 hash with a side of chili or a plate of chicken & waffles topped with brown sugar butter. Or wrapped your mouth around a bacon gorgonzola burger ground in house or his housemade veggie patty of beets, lentils, pumpkin seeds, golden flaxseeds and more.

Even if you are familiar with Drew, you may not know his pedigree. The Houston native attended Texas A&M with the intention of becoming a vet, but college cooking jobs and studies abroad ignited his passion for food. He was valedictorian at the Culinary Institute of America in New York and then worked as a line cook at Danny Meyer’s Tabla under chef Floyd Cardoz. When Jonathan Waxman came calling, he went on to Barbuto as a sous chef, worked up to chef de cuisine and earned the restaurant its first star from the New York Times. He and Waxman then opened Madeleine Mae on the Upper West Side, but Drew returned to Texas after completing his commitment to the fledgling business. He joined 24 Diner in Austin just as the restaurant’s focus was beginning to take shape.

In Drew’s words, “The concept started as an East Coast diner but evolved into a modern interpretation featuring seasonal and farm-to-table produce. It’s classic in the sense that we are open 24 hours and have milkshakes, burgers and a broad menu, but we have high attention to service and preparation, better food and are more conscious and thoughtful of everything from the environment and recycling to supporting other local and Texas businesses with our purchases.”

We hope that you’ll be supportive of our business and vote for us! Thanks in advance!

24 Diner: 600 N. Lamar Blvd., 512.472.5400, http://www.24diner.com/, twitter.com/24DinerATX.

For more information, contact: Evelyn Sher, 512.589.6596, 24DinerATX@gmail.com

Wine Events @ Mirabelle & StrEAT

February 2011 Calendar

19-Sat - Aging Wines Sat., Feb 19, 6:30pm. $25 per person. Reservations: 628 0288
21-Mon. Tour of Italy Wine Dinner. Laura dePasquale M.S. Mirabelle 6:30pm $55 inclusive
23-Weds Andrew Will Tasting. Asst. Winemaker David Oldman @ Mirabelle 6:30pm $30
March 2011 Calendar
5-Sat. Viva La Vegas Aids Services of Austin. Mirabelle is donating appetizers.
6-Sun, ZAP (Zinfandel, Advocates & Producers) Tasting @ ATT Center. StrEAT is cooking.
8 - Fat Tuesday @ Mirabelle.

SHORT NOTICE OF ANOTHER GREAT WINE TASTING!!!!!
Aging Wines w/ Michael Vilim. Sat., Feb 19, 6:30pm. $25 per person (inclusive)
Reservations: 628 0288
StrEAT apologizes for the short notice for this tasting. That pesky lover’s holiday, Valentine’s Day, took up all our creative time over the weekend. However, Michael has been keen on doing a tasting on aging wines, as the most glorious expression of wine is that elusive moment that a particular bottle reaches its peak. Aging wine is the most reliable and economical way of obtaining wines that are balanced and complete in their flavor profile and ready to drink. Come learn about what helps wine improve with time and how to “diagnose” those conditions, whether it’s a few weeks or 10 years. Also, enjoy a beautiful 2000 Robert Mondavi Reserve Cabernet Sauvignon from Michael’s cellar.

Wines & Food:
(NV) Domaine Mumm Sparkling Wine Napa 90 WS
Italian Leek Porrata
2010 Gauchezco Torrontes (Just released)
Lime-cucumber Shooter
2008 Gainey Chardonnay Santa Rita Hills 89 Cellartracker
Smoked Salmon Rolls with Arugula, Mascapone, and Chives
2007 Baby del Rey 89 Cellartracker /2006 Baby del Rey 88 Cellartracker
Matabak (Savory Indonesian Meat Pie)
2007 Arnaldo-Caprai Montefalco Rosso 90 Parker
Cremini Mushrooms with Chive Pasta
2005 Marques de Murrieta Rioja 91 Tanzer
Warm Mushroom Salad w/ Gouda Cheese
2008 Stag’s Leap Wine Cellars Hands of Time Red Blend Napa 90 Cellartracker
Ticono-style Pot Roast with New Potatoes
2000 Robert Mondavi Cabernet Sauvignon Reserve (Napa) 92 Wine Spectator
Sliced Filet of Beef Tenderoin with Pan Juices
2007 Bonny Doon “Le Pousseur” Central Coast Syrah 93 Wine Enthusiast
Millionaire’s Brisket with Coffee and Fireman’s Mop Sauce


21-Mon-Tour of Italy Wine Dinner Laura dePasquale M.S. @ Mirabelle
7:00pm $55 346-7900
Laura DePasquale, MS, is Vice President, Fine Wine Development at Palm Bay International, one of the country’s leading importers of wines from around the world. In 2004, she passed the rigorous series of exams joining an elite group of only 168 Master Sommeliers worldwide, and just the 13th woman. In 2009, she was elected to the Board of Directors of the Court of the Master Sommeliers. Laura and Palm Bay bring an extraordinary set of Italian producers to the U.S., and Michael and Patrick have chosen their favorites. Please join us. As we have just come out of the crazy Valentine weekend, Palm Bay and Mirabelle have partnered together to offer the special price of $55 for the dinner, inclusive of tip and tax.

Tour of Italy Wine Dinner
Palm Bay Imports Featuring Laura dePasqaule, Master Sommerlier
Monday, February 21st, 2011 7pm $55 (inclusive tip/tax) 346-7900
Starter
Torta Verde with Potato
Parmigianno Frico with Lemon-Chive Chevre
(NV) Ferrari Sparkling Wine, Brut Trentino

Menu
Frittata with Lobster, White Asparagus and Italian Parsley
Saffron-Yellow Bell Pepper Puree and Spring Greens
2009 Feudi di San Gregorio Lacryma Christi del Vesuvio Bianco - Campania

Italian Stuffed Pork with Pomegranate Glaze, Grilled Leak Jus
Tortino of Eggplant and Mushroom Antipasti
2006 Sella & Mosca Cannonau (Garnacha) - Sardinia

Braised Rabbit with Porcini Mushrooms and Balsamic
Soft Stone Ground Polenta
2006 Planeta Santa Cecilia Nero d’Avola - Sicily

Roast Ribeye with Chestnuts and Amarone
Crushed Fingerling Potatoes with Parsley & Thyme & Zucchini Noodles
2006 Bertani Villa Arvedi Amarone - Veneto

Dessert
Pineapple Polenta Upside Cake
with Amy’s Mexican Vanilla Ice Cream
(NV) Cavit Moscato - Lombardy

23-Weds Andrew Will Portfolio Tasting. Asst. Winemaker David Oldman
@ Mirabelle 6:30pm $30 346-7900
Mirabelle has long offered fabulous Washington wines, often times before they hit the big time. Leonetti Cellars and Quilceda Creek were two of our favorites before their prices skyrocketed. We have continued to collect Andrew Will, whose quality/price ratio still is still terrific and we are happy to present Andrew Will’s current releases with an Austin visit from Asst.Winemaker, David Oldham. Robert Parker has listed only a few Washington State wineries as “outstanding”, and Andrew Will is one of them, the others being Quilceda, Leonetti and Delille.
Wines to be tasted:
2007 Sorella, 96 Robert Parker,93 Wine Spectator
2006 Champoux, 93 Robert Parker, 93 Stephen Tanzer
2006 Two Blondes Red, 92+ Robert Parker , 92 Stephen Tanzer
2006 Ciel du Cheval Red 93 Robert Parker, 93 Stephen Tanzer
2007 Ciel du Cheval Red 92 Stephen Tanzer, Robert 94 Parker
2008 Cabernet Sauvignon, Columbia Valley (just released)

Recipe: Crab Cheese Spread

With the Super Bowl coming up quickly, you need to be prepared for some hungry folks. This is a great recipe and very easy to whip up to "tackle" those hungry fans.

Cheese spread with crabmeat and cream cheese, along with pimiento and seasonings.


Ingredients
8 ounces softened cream cheese
1 cup sour cream
8 ounces crabmeat
1 cup shredded Cheddar cheese
1/2 cup finely chopped celery
2 oz. jar diced pimento, drained
2 tablespoons finely chopped parsley
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce, or to taste

Instructions
In a medium mixing bowl, beat cream cheese and sour cream at medium speed of electric mixer until smooth. Stir in remaining ingredients. Cover tightly and refrigerate for at least 2 hours. Serve with assorted crackers.

Sip & Savor Austin 1/16-1/30

Getting in touch about Sip & Savor Austin (presented by The International Culinary Schools at Art Institute of Austin) a city-wide culinary celebration taking place at over 40 eateries and bars over two weeks from January 16 through January 30, 2011. Produced by Launch787, the team behind Austin Fashion Week and the Austin Modern Home Tour, Sip & Savor Austin will give food fanatics and casual diners alike a reason to raise a glass and peruse a menu at a wide array of locales around town from food trailers to 5-star restaurants, wine bars to coffee shops.


With a multitude of events and happenings at participating restaurants and watering holes, Sip & Savor covers an impressive breadth of cuisines including South American, Pan Asian, Italian, Mexican and regional American fare, to name a few. Each day of the week offerings may include custom created prix fixe menus at mouth-watering prices, exceptional wine pairings, complimentary tastings, cooking tips and demos, access to chefs and experts, samplings of outstanding ales, inventive hand-crafted cocktails, and information about seasonal ingredients.

Sip & Savor includes:
• 34th Street Café
• Cedar Door
• Chon Som
• Colibri Cuisine
• Con’ Olio Oils & Vinegards
• Cuatros
• Dragon Gate by Pheonix
• El Arbol
• Fogo de Chao
• Frank
• Gumbo’s of Lake Travis
• Gumbo’s of Westlake
• Healthy Living, Healthy Flavors
• Holy Cacao
• III Forks
• Jo’s Downtown
• Judges’ Hill Restaurant & Bar
• Kerbey Lane Café: Central, Northwest, South, Southwest, and UT
• La Sombra Bar & Grill
• Mangia Pizza: Domain and Lake Austin
• Max’s Wine Dive
• NoRTH
• Paggi House
• Romeo’s Italian Grill & Bar
• Sagra
• Snack Bar
• SWB- Southwest Bistro @ Hyatt Regency Austin
• T.G.’s Jorge’s
• The Carillon
• The Lion & Rose British Restaurant & Pub
• The Meat House
• The Melting Pot: Downtown and Northwest
• Thunderbird Coffee
• Urban, An American Grill
• Whole Foods Market
• Zed’s

For more information and a full calendar of events: http://www.sipandsavoraustin.com/

A percentage of proceeds from Sip & Savor Austin will benefit the Wine & Food Foundation of Texas.

Cranberry Bread Recipe

Cranberry-Orange Bread

Mix together:
2 Cups Flour
1 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/2 Teaspoon Baking Powder

Mix in:
3/4 Cup Orange Juice
1 Egg
2 Tablespoon Melted Butter
1 Grated Orange Rind
1 Cup Chopped Walnuts (Optional)
1 1/2 Cup Cranberries cut in ¼ths (One bag of cranberries equals 4 cups)

Bake at 350 for 70 minutes in a greased and floured pan.
Test with toothpick, if it comes out dry the bread is done.
Wrap in waxed paper and let sit overnight in the refrigerator.

Makes one loaf.

The New Weber Grills are Here for 2011

As a Weber man, I grilling with only the best. So, when my friends at Weber, gave me the opportunity to get a sneak peek at the new line of Weber grills for 2011, I had to share this opportunity with you.

Click here to begin your tour of the new grills from Weber.

Con' Olio Oils & Vinegars at Sip & Savor Austin

Con' Olio is proud to be participating in Sip & Savor Austin, a culinary showcase starting on January 16th and running through January 30th.

Con’ Olio is an Olive Oil and Balsamic Vinegar retail store and tasting bar. They import only the finest and freshest oils and vinegars from artisans and small batch producers from California, Chile, Australia, Spain, Greece & Italy. You can sample a wide variety of flavored oils and vinegars straight from the taps of stainless steel Fusti containers. They then custom fill bottles of the oils and vinegars you just tasted, enabling a unique customer experience no other store in Austin, Texas can offer!

They are currently running a special to kick off this great event. Click here for more information on a great deal.

Cuvée Coffee Donates Cases of Coffee to Worthy Cause

Cuvée Coffee Donates Cases of Coffee to Worthy Cause:

Coffee N Cream Retail Shop to Ship Cuvée Coffee to Soldiers

as Part of Beans for Troops Campaign

The holiday season may be over, but that hasn’t stopped Texas’ premier coffee roaster from giving a gift that will brighten the day of hundreds of men and women serving overseas in the United States military. Cuvée Coffee Roasting Company has donated several cases of its high-quality house blend to Dallas-area retailer Coffee N Cream’s Operation Gratitude – Beans for Troops campaign. The freshly roasted and packed Cuvée Coffee will be shipped this week to frontline military units serving overseas, along with the additional 280 12-ounce bags of coffee that Coffee N Cream’s customers purchased for the cause between Veterans Day and the end of 2010 as part of the campaign.


“Donating this coffee was an easy decision for us to make,” says Mike McKim, founder and CEO of Cuvée Coffee, and a Navy veteran of the first Gulf war. “Having been in the military, I always really appreciated getting mail and packages from home. I think anything anybody can do to show appreciation for our troops overseas is important.”

A Cuvée Coffee retail customer, Coffee N Cream launched its Beans for Troops campaign three years ago as a way to honor and recognize U.S. servicemen and women in combat zones. This year’s campaign was the most ambitious yet, and, thanks to the additional Cuvée Coffee donation, Coffee N Cream will ship more than 300 bags of coffee – some 95 percent of it comprised of Cuvée’s Mezzanote, Toscano, Meritage and Decaf blends – to military units overseas. Many of the coffee bags include touching, personally hand-written notes from the Coffee N Cream customers who purchased them for the cause.

“We understand how important it is for our soldiers to receive something special from home. Sending high-quality, great-tasting coffee from Cuvée was the best way for us to show how much we appreciate their sacrifice,” says John Ennen, president and CEO of Coffee N Cream. “We also know Mike McKim and his Cuvée team to be great supporters of worthy causes. We’re proud to have them as part of our business.”

Cuvée Coffee Roasting Company is located in the Texas Hill Country, and provides independent coffeehouses and restaurants with roasted-to-order, sustainable, artisan blends, single-origin and estate coffees from South America, Central America and Africa. For more information about Cuvée Coffee and the company’s donation to Coffee N Cream’s Operation Gratitude – Beans for Troops campaign, please call (512) 264-1479, or visit http://www.cuveecoffee.com/.

Paggi House Hosts Zu Vodka Dinner With Celebrated Mixologist Jan. 26th

Paggi House to Host Pairing Dinner Featuring ZU Vodka:

Event to Include ZU Vodka Cocktails Prepared by

Celebrated Mixologist Daniel Undhammar

(January 10, 2010) Austin, TX — One of South Austin’s most historic and iconic restaurants, Paggi House, known for its fresh approach to modern American cuisine, is hosting an exclusive pairing dinner featuring ZU Vodka, a renowned bison grass spirit whose recipe originated in Poland more than 600 years ago. Taking place January 26, 2011, this special five-course pairing dinner begins at 6:30 p.m. with a happy hour in the Paggi House bar, where attendees may meet and greet the restaurant’s Executive Chef Shane Stark and ZU Vodka’s internationally recognized, award-winning mixologist, Daniel Undhammar, before being seated for dinner at 7 p.m.

Only 26 seats are available for this rare and exceptional dinner-pairing event ($75 per person), which will highlight five innovative and seasonal dishes expertly prepared by Chef Stark alongside five one-of-a-kind ZU Vodka cocktails such as the ZU Toddy and the Szarlotka Cocktail, a blend of ZU Vodka and unfiltered apple juice garnished with a blade of bison grass.

Mixologist Undhammar, winner of the Chivas UK Bartender of the Year Award, among many other distinctions, will treat guests to an array of knowledge about ZU Vodka, an authentic spirit long prized by Polish nobility and royalty. Available throughout the US since just last year, ZU Vodka’s rich, centuries-old heritage can be found in every bottle, where you’ll find a single blade of bison grass hand-harvested from Poland’s protected Bialowieza Forest, where the only remaining herd of protected European bison roam. Only 21 families hold the permits required to harvest this rare bison grass, and a mere 50 farms surrounding the forest harvest the rye and distill the spirit. Additionally, the water used to create ZU Vodka is drawn from a deep well located in a region called “The Green Lungs of Poland” thanks to its pristine natural environment. This finely crafted vodka is further purified using a state-of-the-art rectification process, enhancing its smooth taste and texture.

Made by CEDC, the only bison grass vodka producer authorized by the Polish government, ZU Vodka provides the palate with a peppery, botanical, herbaceous and earthy flavor and a long-lasting, pleasant finish. And because each bottle of ZU Vodka contains a real blade of bison grass, a distinct aroma of grass blades offers a natural and complex dimension unlike any other vodka available in the world.

This exclusive ZU Vodka pairing dinner will be hosted by Paggi House, located at 200 Lee Barton Dr. in South Austin. For more information or to make reservations, please call (512) 473-3700, email events@paggihouse.com or visit http://www.paggihouse.com/.

SANTA RITA TEX MEX CANTINA SHOWS FOOTBALL ENTHUSIASM

SANTA RITA TEX MEX CANTINA SHOWS FOOTBALL ENTHUSIASM WITH A LIMITED TIME OFFER OF FOOTBALL-TO-GO PACKAGES

Touchdown and Kickoff packages make game night a winning experience for small-to-large gatherings of football fun

Austin, Texas (January 9, 2011) – As the football season rolls into full swing, Santa Rita Tex Mex Cantina ensures the best ‘formation’ for game night with limited time, take-out packages equipped for any football fun gathering.

WHO: Santa Rita Cantina Catering
WHAT: Football Fun Pack To-Go

Touchdown Pack
Juicy chicken, beef or combo fajitas with beans and rice, guacamole, pico de gallo, cheese and sour cream
AND get a BONUS TWO DOZEN Santa Rita wings with Jalapeno ranch dressing and our award-winning salsa
Lots of great food for your hungry football crowd! Feeds 10 or more!
$99.95

Kickoff Pack
Queso, guacamole, chips, pico de gallo, and Santa Rita’s award-winning salsa
Feeds 10 or more!
$39.95

Or, dine-in for the BCS Championship and all the NFL Playoff Games and enjoy Happy Hour pricing on all appetizers, plus $2 Draft Miller Lite and XX

Lager & $3 Frozen Margaritas

WHEN: Now through Super Bowl Sunday (February 6, 2011)

WHERE: Valid for take-out only from both our locations. South location, at 5900 W. Slaughter Ln., 288-1500, or Central location at 1206 West 38th St., 419-RITA. Must call ahead to place your order.

WHY: Santa Rita Tex Mex Cantina continues to be of part of the sports and football action in Austin with Football Fun Packs, daily specials, all-day happy hour specials and more!

ABOUT SANTA RITA TEX MEX CANTINA
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. http://www.santaritacantina.com/

New Restaurant in Austin, TX: the backspace

I am excited to announce the opening of Chef Shawn Cirkiel's newest restaurant, the backspace.

Serving authentic Neapolitan pizza from a wood fired oven, artisanal antipasti, and classic Italian dolci.

Location:
507 San Jacinto
Austin Texas 78701
phone:512-474-9899
fax:512-474-2940
info@thebackspace-austin.com

They are in the process creating their website with full menus. I took a look at the sample menu provided to me as a sneak peek. I was impressed.

Chef Shawn Cirkiel graduated with honors from the Culinary Institute of America. He put his time in at New York's Cafe Boulud and the Napa Valley restaurant of vintner Domain Chandon before returning to Texas to create his first business with his family's backing, Jean-Luc's Bistro, on Colorado St. in 2002. His menu features seasonal items that show a French flair.

I think you will be very pleased.

Dry Rub for a Skirt Steak

If you have been reading my Facebook page, you read that my family and I had skirt steak for New Year's dinner. It is a tough cut of meat, but you can easily make it very tasty with a little work and a great dry rub.

Many have asked what sort of dry should be used to bring out the flavor of this cut of meat. Here's the recipe that I used.

1/4 cup paprika
3 tablespoons coarse salt
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons garlic powder
1 1/2 tablespoons granulated sugar
1 tablespoon onion powder
1 1/2 teaspoon ground cumin

This recipe is for a 3lbs skirt steak. I had over 6lbs at our meal. This recipe is a favorite of mine and is what I would call a "Go To" rub. I have used it on pork and chicken.

Johns Family Christmas Dinner, 2010

Our Christmas Menu for 2010

Appetizers
Smoked Alaskan Salmon with a Creamy Dill Sauce
Shrimp Cocktail

Dinner
Prime Rib
Baked Potato
Broccoli

Dessert
Chocolate Cake

Needless to say, the meal will be a feast.