Addition of brunch, wine pairings, gluten free options, first bi-annual Austin Restaurant Awards and smartphone app keeps sixth season from going stale
Austin, TX (March 16, 2011) - Soon, the city’s finest restaurants will be the center of attention during the much anticipated Austin Restaurant Week. This epic epicurean semi-annual event refuses to go stale in its sixth season with an introduction of an innovative menu of fresh options such as: brunch, wine pairings, gluten free options, the first annual Austin Restaurant Awards, a crowd sourced charity selection and an app for iPhones, iPads and Androids. March 27 -30 and April 3- 6, over 75 A-list restaurants will open their arms to curious culinary admirers, serving up stellar prix fixe three-course dinners ($25 $35), lunches ($10-$15), and a new brunch option ($15-$20). Austin Restaurant Week is quickly becoming a tradition that spurs both locals and out of town diners to revisit old favorites and, best of all, try new places that stimulate both the economy and the palate.
Restaurant week is an opportunity for eateries to provide an affordable snapshot of what they do best and attract new diners. According to data collected by OpenTable Inc., an online restaurant reservation service, nearly two-thirds of diners who participated in restaurant weeks nationwide said they were likely to return to the restaurants they visited, and more than 70 percent would recommend the restaurant to others. Austin Restaurant Week is a diversified cross-section of Austin’s vibrant and growing restaurant scene including old favorites such as historic Paggi House, Jeffrey’s, Green Pastures, Fabi and Rosi, Aquarelle, Uchiko, Perry’s and Parkside alongside and new additions such as Haddigton’s, Trace at The W and more.
To help navigate the appetizing adventure, Austin Restaurant Week commissioned graphic designer Bart Kibbe of Rival Creative and the Austin-based Big Momma Apps to create an innovative and interactive smart phone app, reflective of Austin’s early adaptive tech scene as well as with the city’s growing culinary creativity. “We wanted the event to reach its full potential by inciting more interaction from participating foodies and attendees,” said Austin Restaurant Week Executive Directory and Founder Tyler Perkins. “We looked at what we thought would activate more people with Austin Restaurant Week, and an app was a no-brainer. We are very excited to be going digital.” Many tech savvy patrons already utilize social media such as Twitter, Facebook and Food Spotting. Now, with a simple click of a button, diners will also be able to create their own profiles, invite friends via forwarded invitations, book reservations, read reviews, read menus, and map out locations for all of the participating restaurants.
To conclude this flavorful week, the city’s favorite chefs, restaurants, and restaurant owners will be honored at The First Annual Austin Restaurant Awards (April 17). The Austin Restaurant Wrap Party for restaurateurs, chefs, staff, and media will follow. At the wrap party, a local charities selected by the Austin community will receive a portion (amounting up to $5,000) of the week’s proceeds. “The underlying purpose of Austin Restaurant Week has been and always will be to strengthen the ties between the community, local restaurants and non-profits,” shared Perkins.
Thursday, March 17, 2011
Chef John Besh Kicks Off the Texas Hill Country Wine & Food Festival & Debuts New Cooking Show on American Public Television
AUSTIN, TX (March 17, 2011)— TV Personality and chef John Besh will kick off the four-day culinary showdown at the Texas Hill Country Wine & Food Festival, headlining the Stars Across Texas Classic, Thursday, March 31, a supreme tasting event showcasing 25 top chefs from the Lone Star State set to the tune of fine wines and spirits—both Texan and international.Besh’s benchmark New Orleans’ fine dining restaurants extended to Texas last fall with the opening of Lüke San Antonio River Walk. His list of culinary accolades includes the James Beard Award for Best Chef of the Southeast, Top 10 Best New Chefs by Food & Wine Magazine, finalist on the Food Network’s “The Next Iron Chef” and the winner of “Iron Chef America,” besting renowned TV Chef Mario Batali.
Besh’s latest television endeavor, “Chef John Besh's New Orleans,” debuts in April on American Public Television.Besh will pay homage to the Big Easy in the new cooking series, which will begin airing nationwide this April on Public Television Stations (check local listings).
Chef Besh’s world-class, award-winning cuisine springs from roots deep in the food culture of his southern Louisiana heritage. The series, shot in high definition, is a tribute to and celebration of the food he loved as a boy growing up on the bayous, refined in his years of study in America and Europe, and brought back home where his six New Orleans based restaurants are indelible parts of Louisiana’s restaurant landscape. During the series, John offers New Orleans classics along with contemporary dishes for a rich gumbo of cooking technique, food history, and personal memories. The breakdown of the episodes and more can be found here.
Each half-hour episode, shot at the WYES New Orleans studios, will draw from Chef Besh’s cookbook, My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown (McMeel), which was nominated for a 2010 James Beard Foundation Award. He will release his next cookbook, My Family Table, in November 2011.
Chef Besh has been the recipient of numerous top industry accolades, including the James Beard Award for Best Chef of the Southeast, Food & Wine magazine’s “Top 10 Best Chefs in America,” Food Arts Silver Spoon Award and the Louisiana Restaurant Association’s 'Restaurateur of the Year.’ Gourmet magazine twice rated restaurant August in its “America's Top 50 Restaurants.”
He has also represented New Orleans on several popular television series including “Iron Chef America,” “Top Chef,” “Top Chef Masters,” “The Today Show,” “The Paula Deen Show,” “CBS Early Show,” “Martha Stewart,” and the “Rachael Ray” show. Chef Besh also hosted a recent TLC series, “Inedible to Incredible.”
About John Besh
Married and father of four boys, Chef Besh, is proprietor of six award-winning restaurants in New Orleans - August; Lüke; Besh Steak; Domenica; American Sector, which is located on the campus of the National World War II Museum; and La Provence, a rural restaurant in Lacombe, Louisiana. Most recently his first restaurant opened outside of Louisiana, Lüke San Antonio. In addition to his culinary expertise, Chef Besh is a proud U.S. military veteran. After attending the Culinary Institute of America and apprenticeships in Germany and France, Besh led a squad of infantry marines in combat to liberate the Kuwait International Airport during Operation Desert Storm as a non-commissioned officer of the United States Marine Corps Reserve. He is also deeply involved in several charitable organizations in New Orleans. http://www.chefjohnbesh.com/
About WYES
WYES was founded in 1953 on one fundamental idea: that education could be enhanced and made available to all through technology. It was the first public television station serving Louisiana and Mississippi, the 12th in the nation, and is the most utilized non-profit organization in our two states with over a half-million people using our broadcasts, outreach activities and web site each week. It charges no fees, constructs no barriers as it strives to be the most accessible educational, artistic and cultural resource in southeast Louisiana and the Mississippi Gulf Coast.
About APT
American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2009, APT distributed 56 of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P.Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary and Thyme, Johnny Cash at Folsom Prison, The Great American Songbook and John Denver: The Wildlife Concert. APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD™ channel expansion project including its web presence at http://www.worldcompass.org/. For more information about APT’s programs and services, visit http://www.aptonline.org/ for more information on Create, visit http://www.createtv.com/.
Wyes Media Contact:
Aislinn Hinyup, WYES Promotion Manager, (504) 838-0364, ahinyup@wyes.org
John Besh Contact:
Kendra Borowski, The Door, (212) 905-6196, Kendra@thedooronline.com
Lüke San AntonioContact:
Paula Biehler, Crave Communications, (512)328-3935, paula@craveusa.com
Besh’s latest television endeavor, “Chef John Besh's New Orleans,” debuts in April on American Public Television.Besh will pay homage to the Big Easy in the new cooking series, which will begin airing nationwide this April on Public Television Stations (check local listings).
Chef Besh’s world-class, award-winning cuisine springs from roots deep in the food culture of his southern Louisiana heritage. The series, shot in high definition, is a tribute to and celebration of the food he loved as a boy growing up on the bayous, refined in his years of study in America and Europe, and brought back home where his six New Orleans based restaurants are indelible parts of Louisiana’s restaurant landscape. During the series, John offers New Orleans classics along with contemporary dishes for a rich gumbo of cooking technique, food history, and personal memories. The breakdown of the episodes and more can be found here.
Each half-hour episode, shot at the WYES New Orleans studios, will draw from Chef Besh’s cookbook, My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown (McMeel), which was nominated for a 2010 James Beard Foundation Award. He will release his next cookbook, My Family Table, in November 2011.
Chef Besh has been the recipient of numerous top industry accolades, including the James Beard Award for Best Chef of the Southeast, Food & Wine magazine’s “Top 10 Best Chefs in America,” Food Arts Silver Spoon Award and the Louisiana Restaurant Association’s 'Restaurateur of the Year.’ Gourmet magazine twice rated restaurant August in its “America's Top 50 Restaurants.”
He has also represented New Orleans on several popular television series including “Iron Chef America,” “Top Chef,” “Top Chef Masters,” “The Today Show,” “The Paula Deen Show,” “CBS Early Show,” “Martha Stewart,” and the “Rachael Ray” show. Chef Besh also hosted a recent TLC series, “Inedible to Incredible.”
About John Besh
Married and father of four boys, Chef Besh, is proprietor of six award-winning restaurants in New Orleans - August; Lüke; Besh Steak; Domenica; American Sector, which is located on the campus of the National World War II Museum; and La Provence, a rural restaurant in Lacombe, Louisiana. Most recently his first restaurant opened outside of Louisiana, Lüke San Antonio. In addition to his culinary expertise, Chef Besh is a proud U.S. military veteran. After attending the Culinary Institute of America and apprenticeships in Germany and France, Besh led a squad of infantry marines in combat to liberate the Kuwait International Airport during Operation Desert Storm as a non-commissioned officer of the United States Marine Corps Reserve. He is also deeply involved in several charitable organizations in New Orleans. http://www.chefjohnbesh.com/
About WYES
WYES was founded in 1953 on one fundamental idea: that education could be enhanced and made available to all through technology. It was the first public television station serving Louisiana and Mississippi, the 12th in the nation, and is the most utilized non-profit organization in our two states with over a half-million people using our broadcasts, outreach activities and web site each week. It charges no fees, constructs no barriers as it strives to be the most accessible educational, artistic and cultural resource in southeast Louisiana and the Mississippi Gulf Coast.
About APT
American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2009, APT distributed 56 of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P.Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary and Thyme, Johnny Cash at Folsom Prison, The Great American Songbook and John Denver: The Wildlife Concert. APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD™ channel expansion project including its web presence at http://www.worldcompass.org/. For more information about APT’s programs and services, visit http://www.aptonline.org/ for more information on Create, visit http://www.createtv.com/.
Wyes Media Contact:
Aislinn Hinyup, WYES Promotion Manager, (504) 838-0364, ahinyup@wyes.org
John Besh Contact:
Kendra Borowski, The Door, (212) 905-6196, Kendra@thedooronline.com
Lüke San AntonioContact:
Paula Biehler, Crave Communications, (512)328-3935, paula@craveusa.com
Tuesday, March 8, 2011
Another Great Grilling Season!
With these mild evenings, I find myself doing more and more outdoor cooking. There is nothing better than grilling hamburgers, sausages, brats, hot dogs, steaks and so many other wonderful meats. Also, I enjoy smoking briskets, chickens and pork butts.
Over the years, I have cooked up many wonderful meals on my Weber grill. There are those who will tell you can't smoke brisket with propane. I say, "Hogwash!" You can smoke using a gas grill if you know the secret.
I know I haven't been writing a lot about grilling recently and certainly haven't been posting a lot on Youtube. Well, that will change. I will be sharing a lot of my favorite recipes and talking about some serious grilling and smoking using my Weber.
The first thing is to get a your grills ready for the season. That means cleaning the grill surface, removing the grease and generally getting the grill back in shape. In Texas, it gets really warm outside and the last thing you want to do is heat up the house using the oven. Start cooking outside and enjoy the experience. Cooking outdoors is great way to help the wife with meals while enjoying the smell and sounds of sizzling meat on the grill.
During the summer, hamburgers and hot dogs are mainstays for grilling. I also enjoy grilling Italian sausages. Saute some onions and green bell peppers. Add some marinara sauce and a bun. You got a party in minutes. Also, there is nothing like adding grilled Italian sausages to a spaghetti dinner. The smokey flavor of the sausage gives the sauce a little something you can't get anywhere else. Take it from me. It is worth the time to grill.
Over the years, I have cooked up many wonderful meals on my Weber grill. There are those who will tell you can't smoke brisket with propane. I say, "Hogwash!" You can smoke using a gas grill if you know the secret.
I know I haven't been writing a lot about grilling recently and certainly haven't been posting a lot on Youtube. Well, that will change. I will be sharing a lot of my favorite recipes and talking about some serious grilling and smoking using my Weber.
The first thing is to get a your grills ready for the season. That means cleaning the grill surface, removing the grease and generally getting the grill back in shape. In Texas, it gets really warm outside and the last thing you want to do is heat up the house using the oven. Start cooking outside and enjoy the experience. Cooking outdoors is great way to help the wife with meals while enjoying the smell and sounds of sizzling meat on the grill.
During the summer, hamburgers and hot dogs are mainstays for grilling. I also enjoy grilling Italian sausages. Saute some onions and green bell peppers. Add some marinara sauce and a bun. You got a party in minutes. Also, there is nothing like adding grilled Italian sausages to a spaghetti dinner. The smokey flavor of the sausage gives the sauce a little something you can't get anywhere else. Take it from me. It is worth the time to grill.
Saturday, February 26, 2011
The Food Experiments Kickoff Multi-City Tour in Austin with The Pork Experiment
The Food Experiments stands out in New York City’s cook-off circuit for attracting the most committed, passionate, and daring competitors. The series is the brainchild of two of the most competitive cooks to grace the cook-off scene, Nick Suarez and Theo Peck. After continually facing each other on the winner’s podium, the once-rivals joined forces to create a cook-off that they would be excited to enter. With the sponsorship of Brooklyn Brewery, they are now bringing the fervor of the Food Experiments to cities across the nation, starting with Austin, Texas. "We've had a blast working with Nick and Theo over the last couple of years. The Food Experiments embody the creative culinary spirit of our home borough and we're excited to take this piece of Brooklyn on the road," said Steve Hindy, Brooklyn Brewery President.
The Food Experiments is currently seeking adventurous home chefs to enter the Pork Experiment. “I know Austin is more than just tacos and barbecue (although I love both). I can’t wait to see what the contestants come up with,” said Theo Peck, co-founder of the Food Experiments. Along with the audience, a panel of judges from the Austin food scene will taste all the entries and pick a favorite. In addition to culinary glory, winners will receive prizes from local sponsors, cash and/or a round-trip ticket to New York City to compete against winners of other Food Experiments. Not only do the Experiments offer an opportunity for unsung home chefs to gain recognition and appreciation from the masses, they bring together people who
are passionate about food in a party-like atmosphere. In addition, a portion of tickets sales will support a local charity, Youth Launch.
WHAT: Brooklyn Brewery presents The Pork Experiment
WHEN: Sunday March 13, 2011 12:00 - 4:30 pm
WHERE: Club Deville - 900 Red River Street, Austin, TX 78701
JUDGES: Addie Broyles - Food Writer for The Austin Statesman
David Alan - Nationally Recognized Mixologist also known as The Tipsy Texan
Marla Camp - Publisher, Edible Austin
TICKETS: $20 in advance, $25 day of event
Buy tickets online: http://bit.ly/austinporktickets
Includes tasting samples and a beer from Brooklyn Brewery
For more information visit: http://www.thefoodexperiments.com/
Watch a short video about the Food Experiments at http://vimeo.com/7529495
About The Food Experiments:
Nick Suarez and Theo Peck, New York City’s “cook-off royalty” (http://bit.ly/cook-offkings), created The Food Experiments in 2009. The Experiments are a series of cooking competitions that challenge amateur chefs to create around 300 samples of a dish featuring an “experimental” ingredient or theme. Seven sold-out Experiments have taken place in Brooklyn involving beer, cheese, chocolate, tacos, brunch, Brooklyn roots, and holiday themes. Brooklyn Brewery is presenting a national tour that will feature Experiments in Austin, New Orleans, Boston, Philadelphia, and Washington, DC.
Thursday, February 17, 2011
Fadó Irish Pub Honors St. Patrick’s Day with First-Ever Weeklong ‘Savage Craic’ Celebration
Fadó Irish Pub Honors St. Patrick’s Day with First-Ever Weeklong ‘Savage Craic’ Celebration:
Includes Live Music, Street Parade, Perfect Pints & Austin’s Largest
St. Patrick’s Day Outdoor Festival
(February 17, 2011) Austin, TX — Fadó Irish Pub and Restaurant, Austin’s favorite spot for aged Irish whiskey, hearty Irish food, Premier League soccer coverage and the perfect pint of Guinness delivered with a side of warm Irish hospitality, is serving up a full week of savage craic this St. Patrick’s Day. Savage craic (pronounced “crack”) is an Irish expression meaning a great time out with friends, and this year’s St. Patrick’s Day celebration at Fadó promises to be bigger, better, full of savage craic and unlike any other.
Fadó’s weeklong St. Patrick’s Day party kicks off Wednesday, March 9, with St. Patrick’s Day-themed trivia, and heads into the weekend with a Friday night dance party featuring music by DJ Chad from 10 p.m. to 2 a.m. On Saturday, March 12, the good times start early with Austin’s first-ever St. Patrick’s Day parade at 9 a.m. Though Fadó has hosted a St. Patrick’s Day parade for 14 years, this year’s parade will be the first to benefit the nonprofit St. Baldrick’s Foundation (www.StBaldricks.org), a volunteer-driven charity committed to funding the most promising pediatric cancer research. Austin police, firemen, EMS and military representatives will march alongside St. Baldrick’s Foundation volunteers and Austin Mayor Lee Leffingwell, who will lead the parade as grand marshal and master of ceremonies. The parade culminates at Fadó, where pipers, dancers and pints of Guinness will be on hand as the St. Baldrick’s Foundation fundraiser gets underway with sponsored volunteers having their heads shaved as a token of their solidarity with children battling cancer. Plenty of live music will keep the craic mighty, with performances from Emerald Exiles, Eammon O’Connor, The Emergency Service Pipe and Drums Association, Sean Orr, Think Lizzy and headliners Mysterious Ways, Austin’s best U2 cover band.
On Wednesday, March 16, as the South By Southwest Music Festival kicks off in Austin, Fadó will host an all-day live music showcase from 11 a.m. to 8 p.m. And on Thursday, March 17, St. Patrick’s Day in Austin begins with the city’s largest St. Patrick’s Day outdoor festival. The City will close down Fourth Street so Fadó can set up a massive outdoor tent, complete with a beer garden and performance stage, directly in front of the pub. As the most authentic Irish bar in Austin, Fadó recognizes there’s no better way to start St. Patrick’s Day than with a pint of pure Guinness and a traditional Irish breakfast, so doors will open at 6 a.m., with the street festival beginning at noon. For the rest of the day and into the night, Fadó will treat Austin to two stages of live music, perfect pints and the best craic the city has to offer.
On Friday, March 18, while the rest of the world is recovering, Fadó will keep on rocking with the Rethink Pop Music showcase from noon to 8 p.m. on the patio. Then headliners Mysterious Ways continue the party from 10 p.m. to 2 a.m. Fadó helps Austin end its week of savage craic on a high note with coverage of the 6 Nations Rugby tournament in the morning and a live music showcase from noon to 8 p.m. on the patio. And headliners the Blaggards keep on rocking Fadó into the night with more live music from 10 p.m. to 2 a.m.
Fadó’s weeklong St. Patrick’s Day celebration is the perfect opportunity to rub elbows with some of Austin’s most rowdy, cheerful partiers while supporting a great cause, making a few new friends over a cold pint, and reveling in the mightiest of craic!
Fadó (pronounced “fuh-doe”) Irish Pub and Restaurant is located at 214 W. Fourth St. in downtown Austin. Known as the best Irish pub in Austin, Fadó was the first Irish pub to be designed and constructed in Ireland and shipped to Austin, where it opened in 1997. Fadó is distinguished by its genuine Irish hospitality, quality of its pints and craic, a uniquely Irish form of fun. Fadó has been voted “Best Of” by a number of local and national publications. Get more information by calling (512) 457-0172, or at www.FadoIrishPub.com/Austin. Become a fan on www.Facebook.com/FadoAustin, and follow us on Twitter@FadoAustin.
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 028821-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)
Saturday, January 15, 2011
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.
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.
Tuesday, January 11, 2011
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.
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.
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/.
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