Beef Rib in the Char-Broil Big Easy - Follow-up

Several years ago, I wrote an article about cooking beef rib in the Char-Broil Big Easy and I had promised to let you know how it turned out. Well, they turned out nice and tender and very delicious. 

There are a couple of things to remember. Don't overload the Big Easy. It isn't a large pit smoker. I was able to hang the beef ribs in small sections around the basket in groups of two to three ribs. Any larger than that and the hooks will not hold them. So, you risk the ribs falling to the bottom of the Big Easy. The other part is using the lid. The lid isn't designed to keep smoke in the Big Easy. I tried using a bundle of wet wood chips wrapped with aluminum foil. It did give off some smoke, but no enough to build a great smoke ring in the meat.

So, I can say that it worked, but not like a pit smoker. If you are looking for that type of flavor, you won't find it here using this product. 

Austin Beerworks Goat Roast + Tailgate Season

Goat Roast at the Austin Beerworks Brewery - Sat 8/29

What is better than cold Austin Beerworks Beer, Live Music, and a spread of food from Contigo?

If you don't have an answer, that means you need to join us on Saturday, August 29 at the Austin Beerworks Brewery for a goat roast.  There will be music from Conjunto Los Pinkys.  ABW will be pouring Einhorn Berliner Weisse and Super Awesome Helles (you get to keep the glass).  Contigo will serve a menu of:

APPETIZERS

banh mi sandwich, grilled mushrooms, traditional garnish

beef tongue pastrami reuben, beer mustard, sauerkraut, russian dressing, rye

MAIN COURSE

whole roasted goat, kimchi, einhorn beer reduction

braised pork shoulder, eggplant puree, leek salsa verde

smoked oyster, fennel, lemon

SIDES

grilled corn

romaine, honey lime vinaigrette, pepitas, cotija, chili, cherry tomato

johnson's backyard garden purple potato salad, scallions, aioli

________________________

Saturday, September 29:  7:00 - 10:00

Austin Beerworks Brewery

$55 includes all food, beer, and glass

TICKETS AVAILABLE HERE

olive & june's Nathan Fausti Named Best Sommelier By TEXSOM

olive & june’s Nathan Fausti Named Best Sommelier By TEXSOM:

Fausti Just One of Many parkside projects Wine Experts

to Receive Recent Accolades

The sommelier at olive & june, the popular Southern Italian-style restaurant in Central Austin, has earned the most prestigious wine honor in the Southern United States. Nathan Fausti has been named the 2015 TEXSOM Best Sommelier, beating out a strong field of 22 other competitors from five states. The coveted distinction is one in a list of several wine-related honors recently received by sommeliers in the employ of restaurant icon Chef Shawn Cirkiel.  

The 2015 TEXSOM Best Sommelier Competition took place in early August, during TEXSOM, the most prominent and influential wine-education conference in the United States. Fausti competed in a meticulous and uncompromising three-part wine exam that included service, blind tasting and wine theory elements, and was judged by an elite panel of Master Sommeliers and Masters of Wine. Previously only open to Texas-based sommeliers, the TEXSOM Best Sommelier Competition upped the ante this year, allowing sommeliers from Texas, Arkansas, Louisiana, Oklahoma and New Mexico to enter, providing a much larger talent pool against which Fausti had to compete.

“This year, we opened the competition to sommeliers from adjoining states,” says TEXSOM co-founder and Master Sommelier James Tidwell. “Increasingly, the influence of TEXSOM reaches well beyond the borders of Texas, so we felt it was time to include a potentially larger group to participate. We offer hearty congratulations to Nathan for winning the competition this year, and look forward to next year’s competition.”

As the winner of the 2015 TEXSOM Best Sommelier Competition, Fausti — who has long worked as the sommelier at olive & june and is transitioning to the sommelier position at Bullfight, Chef Cirkiel’s new tapas-style restaurant — received a $2,500 scholarship from the Guild of Sommeliers Education Foundation, which he can apply to the Court of Master Sommeliers certification program.     

Fausti is not the only sommelier in Chef Cirkiel’s parkside projects restaurant empire to gain such notoriety. Last year, Joelle Cousins, previously assistant general manager and sommelier at Cirkiel’s acclaimed Sixth Street gastro pub parkside, won the TEXSOM Best Sommelier Competition. Additionally, Paul Ozbirn, the beverage director for all parkside projects restaurants in Austin, was recently designated an Advanced Sommelier after completing and excelling at the Advanced Sommelier exam through the Court of Master Sommeliers, the lauded nonprofit organization that co-presents the TEXSOM Best Sommelier Competition. A rare designation, Ozbirn’s Advanced Sommelier distinction is one only a handful of Austin wine experts hold.

These wine-related accolades and distinctions further elevate Chef Cirkiel’s parkside projects restaurants as destinations for not only incomparable award-winning cuisine, but also for unrivaled, first-rate wine and beverage programs helmed by the most knowledgeable and acclaimed sommeliers.   

parkside projects restaurants include beloved Sixth Street gastro pub parkside, Neapolitan-style pizzeria the backspace, Southern Italian family-style eatery olive & june and the newest member of the parkside projects family, tapas eatery Bullfight. For more information about Sommelier Nathan Fausti winning the 2015 TEXSOM Best Sommelier Competition and the parkside projects beverage programs, call (512) 474-9898, or visit www.parkside-austin.com. 

Walton’s Fancy and Staple Now Offering Made-to-Order Seasonal Picnic Packages

Walton’s Fancy and Staple Now Offering Made-to-Order Seasonal Picnic Packages:

Gourmet Offerings Include Fresh-Made Walton’s Sandwiches

& Salads, and Fresh, Local Ingredients 

This summer and autumn, Walton’s Fancy and Staple, Austin’s most iconic and cherished deli, known for its fresh-baked daily breads, gourmet meats and cheeses, and decadent sweet treats, is serving up the perfect accompaniment to every outdoor family excursion, office party or relaxing afternoon at home: made-to-order picnic packages. Created with deft attention to detail and highlighting the freshest local and seasonal ingredients, Walton’s picnic packages evoke a sense of epicurean elegance, and offer a truly unique, stylishly arranged and personalized picnic experience.  

With a focus on the best seasonal offerings available from Central Texas farming and ranching communities, Walton’s picnic packages will be available through the fall 2015 season, and include such coveted ingredients as local produce from purveyor Farm to Table and Morsels’ Farm, Walton’s and Bess Bistro’s own one-acre farm, as well as arugula from Animal Farm in Cat Spring, juicy peaches from Pedernales Valley Farms, cucumbers from Buena Tierra Farm, hydroponic bibb lettuce from Bella Verdi Farms, lettuce greens from Bluebonnet Hydroponic Farms, wildflower honey from Good Flow Honey Co., eggs from Happy Chick Farms and Mill-King Market and Creamery’s whole milk. Much of the poultry and cheeses used in the baskets are sourced from area producers, including Pure Luck Farm and Dairy and Wateroak Farm. And all jams, mustards and compotes are produced in-house at Walton’s, as are some of the charcuterie options, like pork terrines and goose pâté.

Walton’s summer and autumn picnic packages, which come complete with a crafty picnic basket and a convenient wine opener, include the Standard ($29), which includes two baguette sandwiches, two bags of “Dirty” Potato Chips, one pound of Southern potato salad, assorted macaroons and two Topo Chicos. The Staple Fromage package ($43) comes with two locally sourced cheeses, two cured meats, one baguette, lavash flatbread, Texas honeycomb, marinated olives, house-made fig jam, assorted macaroons and two Topo Chicos. The Fancy Fromage package ($112) is a gourmet feast that includes three artisanal cheese, three cured meats, house-made goose liver pâté, a condiment trio of peach mustardo, apple compote and fig jam, and one baguette, lavash, Texas honeycomb, pickled farm vegetables, marinated olives, spiced nuts, a large bottle of San Pellegrino and assorted macaroons. The Family picnic package ($85) has something to suit everyone’s taste, and includes four assorted baguette sandwiches, a choice of family-style seasonal salad, two pounds of Southern potato salad, four bags of “Dirty” Potato Chips, four gooey chocolate-chip cookies, assorted macaroons, four Topo Chicos and one gallon of house-made lemonade.    

Featured 10-inch gourmet baguette sandwiches, prepared with fresh-baked “baguettini,” Walton’s version of the traditional French baguette, include the Salumi Biellese with Grafton cheddar, watercress and a Dijon aioli; the Grafton Cheddar & Provolone, served with an apple saffron chutney; the savory Turkey & Gruyere, stacked with avocado, roasted tomato and grain mustard; the Country Pâté & Cornichon with wild arugula; the decadent Prosciutto & Pears, served with blue cheese and horseradish; and the House-Cured Salmon & Farm Egg with a caper compote and goat’s milk cheese. Of Walton’s 10 Local Farm Salad Options available as part of the picnic packages, highlights include the bright Kale salad with roasted cauliflower, seasonal squash, a sherry vinaigrette and sea-salted sunflower seeds; the Sweet Potato & Little Gem Lettuce salad with almond butter dressing, dried dates and cranberries; the Avocado Salad, a rich combination of grapefruit, honey tangerine, red onion, toasted oat croutons and a buttermilk-Bulgarian yogurt emulsion; the Local Greens Salad of snap peas, watermelon radish, sunflower seeds, ricotta salata and a preserved lemon vinaigrette; and the Arcadian Green Salad with sheep’s cheese, squash, a hard-cooked farm egg, red onion, avocado and a honey-tangerine vinaigrette.

Picnic package orders must be placed 48 hours in advance by calling Walton’s direct catering line at (512) 391-9966.

To add to your basket for an extra special outing, ask about Walton’s selection of wines perfect for pairing with the ideal picnic, such as the light rosé from Texas’ own McPherson Cellars.

“Austin has so many natural attractions and areas for its residents and visitors to enjoy an outdoor culinary experience,” says Walton’s Chef Phillip Anderson. “We want these baskets to encourage people to get out to the park with their friends and loved ones and enjoy this wonderful city and its surroundings. Walton’s, we feel, is tailor-made for providing Austin eaters and drinkers the opportunity to do just that.”

Walton’s Fancy and Staple is located at 609 W. Sixth St. in downtown Austin. This unique and historic deli offers a variety of meats, cheeses, fresh-baked breads, pastries, and organic teas and coffees. Walton’s is open Monday through Saturday from 7 a.m. to 7 p.m., and Sunday from 8 a.m. to 4 p.m. For more information about Walton’s Fancy and Staple, and the new summer and autumn picnic packages, call (512) 542-3380, or visit www.WaltonsFancyAndStaple.com. Ask about delivery (baskets with wine selections are available for customer pick-up at Walton’s, only).

Visit Walton’s Fancy and Staple on social media:

Facebook: www.Facebook.com/WaltonsFancyandStaple

Twitter: @WaltonsAustin

Instagram: @WaltonsAustin

Pacific Rim Sushi & Yakitori Lounge, Austin's Only Yakitori and Japanese Sports Bar, Now Open

Pacific Rim Sushi & Yakitori Lounge,

Austin’s Only Yakitori and Japanese Sports Bar, Now Open 

Festivities Kick Off With Grand Opening Party 

and Viewings for Women’s World Cup 

Hungry Austinites looking for a completely unique dining and game-day experience are discovering an ocean of Japanese delicacies, yakitori specialties and sports-bar amenities at the recently opened Pacific Rim Sushi & Yakitori Lounge in North Austin.

The only yakitori lounge in Austin, Pacific Rim specializes in serving sizzling, charcoal-grilled, bamboo-skewered seafood, meat and vegetable yakitori—scrumptious dishes traditionally eaten alongside beer or cocktails after a hard day’s work. Perfect game-day fare, Pacific Rim’s yakitori highlights include mouth-watering small plates of escolar ($5.50), bacon-wrapped shrimp and scallops ($6.50 each), salmon ($5.50), lamb ($5.50), pork belly ($5), beef tenderloin ($5.50), shitake mushroom ($4) and chicken ($5.50).

Offering a whole new game plan for every sports-bar experience, Pacific Rim serves up all the luxuries sports enthusiasts crave, including a comfortable lounge bedecked with plenty of large-screen televisions airing locals’ and visitors’ favorite sports events. Throughout the month-long Women’s World Cup, Pacific Rim is the perfect spot to catch these historic soccer games all the way through to the finals on July 5, in the comfortable sports lounge. Pacific Rim will show the tournament games all the way through to the finals on July 5. Whether it’s the Women’s World Cup, the European Soccer Cup, the U.S. Open, the Tour de France, Formula 1 races, the Beach Volleyball World Championship or some UFC fighting action, Pacific Rim is the ideal sports bar to kick back with luscious Polynesian cocktails and yakitori while toasting your favorite sports and teams.

Co-owned and operated by Benny Leung, one of the proprietors of upscale sushi bar Maiko in downtown Austin, Pacific Rim features a bountiful selection of sushi, from specialty rolls like the Heat of the Moment ($10), a torched spicy tuna roll topped with jalapeño slices, spicy mayo and tobiko; and the Lobster Roll ($15), an unforgettable roll of shrimp tempura, jalapeño, avocado and kani topped with tempura lobster, spicy mayo, eel sauce, scallion and red and black tobiko with ponzu sauce on the side; to classic rolls like the Lump Crab California ($11), with shredded crab, avocado, cucumber and masago; and the Red Dragon ($11), an asparagus tempura, crab stick and avocado roll topped with spicy tuna; to an abundance of fresh nigiri and sashimi.
   
In celebration of its kickoff, Pacific Rim will host a Grand Opening Party on June 24, featuring drink and food specials and all the karaoke guests can croon out.

Raise a glass because every day is happy hour at Pacific Rim, with specials offered from 3 p.m. to closing Monday through Friday, and Saturday, 5 p.m. to closing. Happy-hour specials include $2 off any wine or cocktail, including delicious Polynesian cocktails like the Classic Blue Hawaiian (light run, vodka, blue curacao, orange juice and sweet & sour mix); and the Pac Mule (Tito's, plum wine, Ty-Ku citrus, house-made ginger beer, muddled ginger and lime); as well as $1 off Pacific Rim’s extensive beer or sake selections. Can’t-miss happy-hour delicacies include selections from the sushi, maki, yakitori, shooters and tapas menus, such as baby back rib tapas ($6), shrimp dumplings ($4.50) baked mussels ($6) and the quail egg shooter ($3.25), with spicy, infused sake, ponzu, masago and chives.

Lovers of Japanese cuisine who can’t wait for dinner to gobble up these specialties can head to Pacific Rim for lunch service, featuring a wide array of appetizers, soups and salads, bento boxes, unique lunch specials, specialty sushi rolls, nigiri and sashimi, lunch combinations and indulgent desserts. Must-try lunch dishes include the Wagyu Beef Hot Sizzling Plate appetizer ($18), thinly sliced well-marbled beef cooked tableside with garlic butter and citrus ponzu; the Creamy Japanese Pumpkin Soup ($5), with kabocha squash, brown sugar, togarashi and toasted pumpkin seeds; the Shrimp Yakitori Bento Box ($10), served as all bento boxes are with three pieces of spicy tuna roll, a spring roll, gyoza, soup, salad and fried rice; the unforgettable Saki Mac & Cheese ($11), spiral pasta cooked with white cheddar cheese, a sake reduction, scallions and black sesame seeds; the Texas Monster specialty roll ($13), with shrimp tempura, avocado and jalapeño, topped with sliced tuna and an alluring tequila lime sauce; and the Tempura Banana dessert ($6), delicately fried banana with ice cream, espresso caramel and coffee dust.      

In addition to all of Pacific Rim’s lunch, happy hour, dinner and game-day offerings, Pacific Rim also features karaoke every Saturday night in the lounge, and live jazz music every Thursday night.

Pacific Rim Sushi & Yakitori Lounge is located at 9070 Research Blvd., suite 305, in North Austin. The only yakitori lounge in Austin, Pacific Rim offers an extensive menu of Japanese cuisine, including yakitori, tapas, sushi and sashimi, combinations, Japanese entrées and desserts, as well as a variety of beers, wines, sake and Polynesian cocktails. Pacific Rim is open daily, with happy hour from 3 p.m. to closing Monday through Friday, and Saturday, 5 p.m. to closing, and features an array of sports-bar amenities. For more information about Pacific Rim Sushi & Yakitori Lounge, the Grand Opening Party and the menu specialties, call (512) 458-8881, or visit www.PRSushi.com.

Visit Pacific Rim Sushi & Yakitori on social media:

Facebook: Facebook.com/PacRimSushi

Twitter: @PacificRimSushi

Instagram: @pacrimsushi

Easy Tiger to Expand to Second Location

A New Tiger Den in the Works

Easy Tiger Bake Shop & Beer Garden to Expand to Second Location

The folks from ELM Restaurant Group, the successful team behind 24 Diner, Arro and forthcoming Italian concept Italic, are expanding into new territory with the second location of Easy Tiger Bake Shop & Beer Garden in North Austin. The popular downtown destination will anchor The Linc (www.thelincaustin.com), the newly rebranded development adjacent to the Austin Community College campus at Highland Mall.

Since opening in early 2012, Easy Tiger has been named one of the best beer gardens in the nation by Food & Wine and in the world by USA Today, as well as one of America’s best new bakeries by Details. The shop has been featured in Garden & Gun, Bon Appétit, Southern Living, Travel + Leisure, GQ, Condé Nast UK and more.

The new 11,500-sq.-foot space, nearly three times the size of the existing location, will include a full commercial bakery that will allow Easy Tiger to immediately meet the great demand for its artisan baked goods and pastries, as well as expand its offerings.

“The wholesale bakery sales at Easy Tiger have greatly exceeded our expectations, and we are producing twice what we estimated would be our overall capacity at the Sixth Street location,” says head baker David Norman. “We currently deliver fresh-baked bread to more than 50 commercial customers, but we haven’t been able to accommodate any additional account requests in almost eight months – and that includes three out of the five local Whole Foods locations.”

The new space will have a similar look and feel to the existing shop, with interior design overseen once again by Veronica Koltuniak of VeroKolt. The site will also include a drive-through coffee bar, 250 outdoor seats, ping-pong tables, a dog park and an outdoor stage that will occasionally host live music – as well as tons of free parking.

“We are excited to include Easy Tiger among our latest tenants,” says Allan Davidov, owner of The Linc. “Easy Tiger is exactly the kind of creative, local, best-in-class operator we are targeting for the re-envisioning of The Linc. ELM Restaurant Group’s decision to expand a significant portion of their operations into this project is a testament to the transformation happening in the entire ACC Highland Campus area – which is about to include Rack Space as a major employer. I’m also pleased because it is my favorite restaurant in Austin!”

Anticipated opening date is late 2015.

Austin Mash Tour Schedule

Saturday, November 15, 2014: 

Eat, Drink & Learn with Chef Andrew Gerson   

What and Who:  Chef Andrew Gerson returns to his roots to bring his beer and food knowledge to the good people of Austin. Armed with some of his favorite pairings from his journeys on the Mash tour, Andrew will speak on the delicate balance of malt and hops and how they interplay with a wide variety of edibles.

·         Where:  Central Market Westgate, 4477 S Lamar Blvd, Austin, TX

·         When:  Starts at 2:00 PM (Tickets: Free) 

                                                       

Sunday, November 16, 2014: 

Brooklyn Easy Sunday

·         What and Who:  Austin Mash is staying easy like Sunday morning - or, in this case, like Sunday afternoon. The folks at Easy Tiger will have $1 Brooklyn Lager & East IPA cans, plus Brooklyn beers on tap.

·         Where: Easy Tiger, 709 Easy 6th Street., Austin, TX

·         When:  Starts at 2:00 PM

Dinner on the Farm with Odd Duck & Brooklyn Brewery Chef Andrew Gerson

• What and Who:  Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be a tour of Simmons Family Farm, a feast prepared in collaboration with the Odd Duck chefs and Chef Andrew Gerson (Brooklyn Brewery) and enough beer for all.

• Where:  Simmons Family Farm, 2483 Holz Rd., Lockhart, TX

• When:  Starts at 3:00 PM (Tickets: $55) 

• What and Who:  Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Then they’ll look ahead to the future of good beer and talk about the challenges and opportunities that lie ahead for American craft beer.

• What and Who:  Perhaps you've just been turned on to the art of pairing beer and food. Perhaps you're an old hand at joining together the world's most versatile beverage and your favorite dish. Either way, Brooklyn Brewery Chef Andrew Gerson will impart some of the knowledge he's picked up while touring and collaborating with some of the most exciting chefs in the U.S.

• Where: School House Pub, 2207 Manor Rd., Austin, TX

• When: Starts at 6:30 PM (Tickets: $6)

• When: Starts at 8:00 PM (Tickets: $6)

Thursday, November 20, 2014:

• What and Who:  The Found Footage Festival celebrates its tenth anniversary with a brand-new show and DVD (Volume 7). Hosts Nick Prueher and Joe Pickett, whose credits include The Onion and the Late Show with David Letterman, are excited to show off their new lineup of found video clips and live comedy. They love Austin so much that they've decided to host two shows: 7:30pm and 9:30pm. 

• Where: Alamo Drafthouse Ritz, 320 E 6th St., Austin, TX

• What and Who: This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab’s Chris Bailey to bring you playful, seasonal fare paired Brooklyn beer styles both familiar and rare.

• Where:  Surprise location, announced day-of

• When:  Starts at 7:00 PM (Tickets: TBA)

Tuesday, November 18, 2014:                                                                     

Craft Beer Revolution with Brooklyn Brewery

·         Where: TBA

·         When: Starts at 7:00 PM (Tickets: $6)

Wednesday, November 19, 2014:

MASH EDU: Beer & Spice, Making Nice

Brooklyn Ha Ha: NYC Stand-Up with Josh Gondelman & Jesse Popp    

·         What and Who:  In true Brooklyn style, Brooklyn Ha Ha introduces some of the NYC standup scene’s best under-the-radar talent and brings their act to the looser, more freewheeling environment of The Grackle. Co-headlining will be Josh Gondelman and Jesse Popp.

·         Where: The Grackle, 1700 E 6th St., Austin, TX

Found Footage Festival  

·         When: Starts at 7:30 PM & 9:30 PM (Tickets: $12)

Friday, November 21, 2014:

Slow Supper with Dinner Lab

Saturday, November 22, 2014:

Mash EDU: Homebrewer Edition

·         What and Who: Homebrewing: the art of conjuring magic in liquid form. Whether you are a learned veteran with more brewing equipment than living space a brewing novice, this is the event for you. The pros in Austin will guide you through the process of making beer from the comfort of your own home, and clone a Brooklyn Brewery beer.

·         Where: TBA

·         When: Starts at 2:00 PM (Tickets: TBA)

Mash Bash with Marnie Stern, Feral Further & Ghetto Ghouls

·         What and Who: At the end of the day, The Mash is a festival. And what festival is complete without a soundtrack? Certainly not this one. That's why after a full week of feasting on good food, expanding our minds at panels and classes, and filling our bellies with delicious brews, we celebrate our last evening in town with a Bash; a Mash Bash. We're bringing the noise with Marnie Stern, Feral Future and Ghetto Ghouls.

·         Where: Red 7, 611 E 7th St., Austin, TX

·         When: Starts at 8:00 PM (Tickets: Free)

Brookly Brewery Events Return to Austin Nov. 15-22

BROOKLYN BREWERY MASH EVENTS RETURN TO AUSTIN

Award-winning craft brewery visits Austin to celebrate neighborhood culture, emerging artists and local food scene in week-long series of food, beer and

community events

The second annual Brooklyn Brewery Mash tour hits Austin, November 15 – 22, 2014 to celebrate what’s next in food, film, comedy, music, books and beer. The Mash tour is the largest traveling food, beer and arts festival, stopping in ten US cities as well as London and Stockholm in 2014. Brooklyn Brewery has collaborated with Austin chefs, artists and craft brewers to create one-of-a-kind entertainment experiences for the whole community to enjoy.

In partnership with Slow Food USA as well as select event partners and performers from both Brooklyn and Austin, the weeklong series features exclusive dinners, concerts and lots of craft beers. Austin Mash partners include: Central Market Westgate, Easy Tiger, Simmons Family Farm, School House Pub, The Grackle, Alamo Drafthouse Ritz and Red 7.

Various spokespeople and Mash tour partners, including:

• Steve Hindy, President and Co-Founder of Brooklyn Brewery, who will discuss his new book, The Craft Beer Revolution offering insight and perspective as a pioneer of America’s craft beer movement.
• Brooklyn Brewery Chef Andrew Gerson has joined forces with Austin’s chefs to offer unique community dining experiences that celebrate local flavors and explore alternative eating spaces in Austin. 

Check out the Mash video trailer, link here.

Mash tickets are available at BrooklynBreweryMash.com

Italic Opening in Early 2015

Construction Underway for Italic

ELM Restaurant Group’s Italian Project Takes Shape

The historic Starr Building in downtown Austin at 6th and Colorado has attracted attention for decades. It held the city’s first escalator and drive-up bank, features a renowned mural by distinguished American artist Seymour Fogel (lovingly preserved in advertising agency McGarrah Jessee’s upstairs office suite) and the interior was designed by none other than mid-century marvel Florence Knoll. And now, ELM Restaurant Group, the parent company of three successful Austin restaurant concepts: 24 Diner, Easy Tiger Bake Shop & Beer Garden and Arro, is causing a stir by taking up residence in the large downstairs space originally occupied by American National Bank. Building residents and downtown denizens eagerly await the arrival of Italic, the group’s Italian concept slated to open in early 2015.

“The challenge in creating Italic,” says designer Veronica Koltuniack of VeroKolt, “is paying homage to the building’s iconic mid-century modern design roots without replicating or rehashing it. Chef Andrew Curren’s Italian menu will be simple and straightforward, and we want the atmosphere to reflect that vibe.” Interesting design elements will include a steel-and-glass wine mezzanine, homasote and Douglas fir wood paneling, custom concrete walls, repurposed industrial utility lights and unusual 1950s Italian desks and credenzas. Warm neutrals will be punctuated by subtle pops of sunny yellow and emerald green.

Entering the space will feel as if you stepped into a Tuscan kitchen to have dinner with newfound friends, where the only common language is food and an unlabeled bottle of wine topped with a soda cap. Chef Drew first fell in love with Italian culture and cuisine during a college semester abroad, and this passion led him to the Culinary Institute of America (Hyde Park) and then to chef Jonathan Waxman’s Italian restaurant Barbuto in New York City. Drew has long dreamed of creating his own interpretation of those experiences and is thrilled to execute a rustic, approachable model for lunch, happy hour and dinner here in Austin.

A top-of-the-line American-built pizza oven offering 8 feet of stone hearth will yield an array of classic and rustic pizzas, as well as a handful of entrées such as roasted half chicken and Florence-style T-bone steak. Antipasti selections ranging from cured meats, Italian cheeses, olives and house-marinated produce to house-baked focaccia will start a meal or end a hard day’s work during happy hour. Seasonally rotating pastas, featuring both fresh and dried varieties, will allow ELM to hold true to its farm-to-table ideals as well as satisfy the craving for a bowl of pasta and a glass of wine.

ELM’s Beverage Director, Master Sommelier Craig Collins, will create an easy-to-navigate, 100-percent Italian wine list. The keg wine program will feature a house red and white, and the full bar will include Italian-influenced cocktails, select local & internationally renowned craft beers and an extensive list of classic Italian apéritifs and digestifs.

The creative team behind the expansion includes the architectural and design team at Furman + Keil Architects, the branding team at McGarrah Jessee and Franklin-Alan commercial builders.

October Supper Club at Mulberry

October Supper Club at Mulberry

Date: Monday, October 27th, 2014
Time: 7pm-9pm
Location: Mulberry | 360 Nueces Street (under the 360 Condos)

Facebook link
https://www.facebook.com/events/1494619657468121/

Eventbrite link for tickets
http://www.eventbrite.com/e/october-supper-club-tickets-13415757893

Join us for cuisine inspired by fall flavors, paired with select wines and great company as we present our October Supper Club. Chef Kristine Kittrell and Chef de Cuisine, Ruston Richardson, will prepare a three-course meal, along with their ideal choice for wine pairings for each course. Seating is limited.

AMUSE

Beet Brined Oysters On The Half Shell, Fresno Honey Grinita

Or

Strawberry Cups, Jicama Salad

to drink: Cava, Francesc Ricart, Spain or Sparkling Rose, Louis de Grenelle, France

FIRST COURSE

Venison Carpaccio, Maple Yogurt, Pickled Beechwood Mushrooms, Candied Pine Nuts

Or

Fried Quinoa Salad, Pickled Okra, Yogurt Coconut Cashew Butter, Pickled Radish

to drink: Pinot Blanc, Brooks, Oregon 2013 or Chardonnay, Lioco, California 2012

SECOND COURSE

Green Tea Brined Duck Breast, Roasted Kabocha Squash, Broccoli Rabe, Cipollini Foie Gras Jus

Or

Gnocchi Sweet Potato Purée, Creme Fraiche, Cashew, Pumpkin Seed Oil

to drink: Cabernet Franc, Pascal Lambert, France 2012 or Pinot Noir, R. Stuart, Oregon 2011

THIRD COURSE

Deconstructed Carrot Cake, Vanilla Syrup, Cream Cheese Ice Cream, Walnut Crumble

to drink: Port, Taylor Fladgate 10 year Tawny Port or Sauternes, Chateau d'Armajan 2008 or Latte

Executive Chef | Kristine Kittrell
Chef de Cuisine | Ruston Richardson
$ 55 Per Person | All Inclusive

Fall Flavors Take Center Stage at Finn & Porter

FALL FLAVORS TAKE CENTER STAGE AT FINN & PORTER

-----------------------------------------------

Chef Showcases Season’s Offerings Including an Unexpected, Artistic Play on

Campfire S’mores

Chef Peter Maffei of Finn & Porter, located inside Hilton Austin, recently released his new fall menu filled with creative preparations of seasonal ingredients along with signature touches to classic cool weather dishes.

Maffei infused the flavors of fall into a sumptuous Foie Gras appetizer dish served with golden beet, braised red onion, arugula and celery; a handmade Ricotta Gnocchi with crispy lamb sausage, mushroom, tomato and quail egg; and a new play on a previous favorite – the Lockhart Quail with confit grape, pearl onion, kohlrabi and sherry jus.

The salad and soup section includes the return of another seasonal favorite: the Beet Salad served with Wateroak Farms goat cheese, pistachio and micro arugula. Nothing says fall quite like Maffei’s Parsnip & Apple Soup filled with crispy parsnip and apple celery chutney.

Entrée selections cover the range of proteins including six inventive seafood dishes, beef cheek and steaks, plus a hearty duck cassoulet and pork chop. New to the fall menu is Hawaiian Butterfish, served with custard potato, fennel, carrot and mushroom cippolini broth. The Diver Scallops with cider glazed pork belly, caramelized cauliflower, radish, apple and watercress are light and full of flavor. Maffei serves a fresh Halibut with spaghetti squash, apple, pine nuts, raisin and saffron sherry buerre blanc. For those with a big appetite Finn & Porter serves up a 16oz Pork Chop with butter whipped potatoes, Swiss chard and caramelized apples.  The Beef Cheek is accompanied by hand rolled pasta, glazed root vegetables and Swiss chard. A fall/winter classic, Duck Cassoulet, includes confit leg of duck, merguez sausage, crispy pork, carrot and white beans.

Known for its expert preparation of steaks, the latest menu includes a 16 oz. Strube Ranch Ribeye or a 24 oz. version for two people.  And a year-round favorite is the Finn & Porter, a seven ounce center cut beef tenderloin and poached lobster served with creamed spinach and fennel orange beurre blanc.

For dessert, chef has created a treat for the all of the senses, Campfire S’mores Pot de Crème. The scent of toasted marshmallow, smokey maple leaves and chocolateenvelops diners as the dish is served. Three crème’s -- toasted marshmallow, chocolate and graham cracker?,  are served in hollowed-out eggshells, delivering a totally new twist on the traditional S’more.

“I’m incredibly proud of this fall menu,“ Chef Maffei said. “My personal favorite dish is the Beef Cheek as it is the true definition of fall, plus the Campfire S’mores Pot de Crème is the ideal ending to any meal. The S’mores has that “wow” effect that gets diners excited – we have to be sure our guests save room for it!“ Maffei stated.

Chill Out at Walton's Fancy & Staple with Dolce Neve Gelato Sandwiches & Iced Coffee

Chill Out at Walton’s Fancy & Staple:

West 6th Gem to Serve Handcrafted Dolce Neve Gelato Sandwiches &

Infused Iced Coffee

Chill out this August with iced coffees and ice cream sandwiches at Walton’s Fancy and Staple, the city’s go-to spot for baked goods, catered offerings, and dine-in and take-out meals. Walton’s culinary director Justin “Raif” Raiford is the mastermind behind these cool ideas—what better way to beat the summer heat—which pairs hand-crafted drinks with homemade treats featuring true Italian gelato made locally from the folks at Dolce Neve.

Raif thought of doing ice cream sandwiches after seeing someone receive a box of hot cookies on a 100-degree day. Once he sampled some of the amazing made-from-scratch flavors at Dolce Neve, a tiny gelato spot along S. 1st that opened last winter, the self-proclaimed ice cream lover knew he had the perfect match. It all starts with Walton’s signature cookies, which are made fresh every day with real butter, pure vanilla, fresh and crystallized ginger, and brown sugar (no shortening on this list). Next add the gelato, which is made from locally-sourced seasonal ingredients, organic fresh milk from a local dairy, and absolutely no artificial flavorings, preservatives, or thickeners. The freezing technique at Dolce Neve—owned by three native Italians—takes a little longer than an industrial method but the finished product is creamier and simply tastes better.

For the filling for the sandwiches, Raif selected vanilla and goat cheese gelato, which proved to be smart flavor complements to the assortment of cookies that make up the menu: chocolate chunk cookies with vanilla gelato, ginger cookies with goat cheese, peanut butter cookies with goat cheese, and salty oat cookies with either vanilla or goat cheese. Diners can expect several surprise rotating flavors to be mixed in throughout the month, as well. The ice cream sandwiches come in small rounds ($4.50) or giant rounds ($9.50) and will be featured at Walton’s throughout the month of August.

Wash everything down with a specialty iced coffee (or a hot one if you dare) that is bursting with deliciousness because of the infused house-made syrups. “I steep flavoring into simple syrup and let the flavors bloom,” said Raif. He’s been experimenting with ingredients and combinations, including a vanilla syrup that has bourbon and Mexican vanilla, a toasted hazelnut, a salted caramel with sea salt for balance, a raspberry, and a simple coconut syrup that mixes well with a little chocolate syrup. Another creation not to be missed is the Walton’s Toddy, made with frozen ultra purified water and a special roast of Cuvee coffee; prepared with a dripping process that takes anywhere from 12 to 18 hours, this intricate caffeinated beverage will both delight and rejuvenate. Drinks run from $4.50 to $5.50 and will be incorporated into the permanent menu.

A throwback to an old general store but with just enough of a modern touch, Walton’s is the ideal spot to linger over a blue plate special, pick up a gift for a friend, or take home fresh flowers.

Get away from the rising temps, savor the moment, and cool your heels.

Walton’s Fancy & Staple is located at 609 W. Sixth Street, Austin, TX 78701. For hours, catering assistance, and more information, call 512-542-3380 or go to waltonsfancyandstaple.com.

Follow Walton’s Fancy & Staple on Social Media:

Facebook: www.facebook.com/waltonsfancyandstaple
Twitter: @WaltonsAustin
Instagram: @WaltonsAustin

Follow Dolce Neve on Social Media:

Facebook: www.facebook.com/dolcenevegelato
Twitter: @DolceNeve
Instagram: @DolceNeveGelato

Dock & Roll Diner Releases New Summer Menu, Represents Texas in 2014 Lobster Rumble

Dock & Roll Diner Releases New Summer Menu, 

Represents the Lone Star State in Tasting Table's 2014 Lobster Rumble

At Dock & Roll Diner, the city’s go-to food truck for ultra-fresh seafood, everything starts with the finest ingredients. So when chef-owner Lee Krassner recently began working with a new purveyor, he wanted to build on his already wildly popular offerings and added four new menu items just in time for summer.

The new menu items include the Maine Jonah Crab Roll (Maine Jonah crab leg meat lightly dressed in Dock & Roll’s secret house dressing with Romaine, lemon butter, and chive), the Maine Scallop Roll (seared Maine scallops with scallion and lemon butter), Sea Slaw (Ocean Approved fresh seaweed, shredded greens, red cabbage, and carrot with chive and secret house dressing), and the Lobster Peaux Boy (panko-crusted Maine lobster claws with Mardi-slaw—shredded greens, red cabbage, carrot, and grilled corn—and rémoulade à la New Orleans). “We wanted to showcase the quality of our new products,” said Krassner, who founded Dock & Roll nearly three years ago after working in restaurants in New York and San Francisco, including Todd English’s Olives, Commerce, and Public.

Krassner and his team recently traveled back east to participate in Tasting Table’s 2014 Lobster Rumble in New York. Tasting Table named Dock & Roll Diner one of the country’s best venues for lobster rolls and invited Krassner to compete against the other top picks. The sole entry from Texas, Dock & Roll served its signature dish, the Maine Event, a classic Maine-style lobster roll with Maine lobster claw and knuckle meat served chilled and lightly drizzled with the secret house dressing, lemon, butter, and chive. Krassner also served a variation of the Austin Roll with its award-winning habanero sauce, the Truth. Although Dock & Roll didn’t win, the Austin venture did do a fine job of representing the Lone Star State. “It was a wonderful experience getting to showcase what we do,” said Krassner. “The competition was stiff, but we certainly held our own. We feel we made Austin proud and are looking forward to heading to the West Coast for the LA Lobster Rumble on August 1.”

Not only did Krassner go up against restaurants he remembers frequenting in Maine and New York, including places such as Luke’s Lobster that contributed to the early beginnings of the lobster roll craze, but he also forged a relationship with Ready Seafood, a family-owned lobster wholesaler based in Portland, Maine. “Their product and the quality they take to ensure their customers receive the freshest, best Maine lobster is what really drew us in,” said Krassner. “They took us out on their lobster boat to show us exactly where their product comes from . . . proving they not only talk the talk but walk it too.” Business partner Daniel Dennis, who spends a majority of his time working directly with patrons, is also excited about the partnership with Ready Seafood and is looking forward to getting consumer feedback on the premium lobster and other offerings and meeting new customers.

Dock & Roll Diner features top-of-the-line seafood mixed with a little Texas flair and a lot of Austin weird.

Two permanent trailer locations are at 1503 S. 1st and 1905 S. Capitol of Texas Highway, and a new truck is on the streets and ready for catering and events. Dock & Roll hopes to open a brick-and-mortar restaurant by the end of the year. For hours and more information, go to dockandrolldiner.com.