Last Day of the @AustinFoodWine w/ @Chef_Morimoto songs

Today was the final day of the Austin Food and Wine Festival, and it did not end with any less than a bang.  The morning started off with a Tim Love grilling demo.  A small army of grillers armed with cooking utensils, steaks, and charcoal grills were gleefully entertained for two hours.  I didn't take part in the grilling, but I did hear that it was a huge hit. Reportedly, 660 lbs of charcoal was used each day for a total of 1,320 lbs of charcoal.  Now that's a grilling good time!
I did manage to catch a few sessions today, including Christina Tosi of Momofuko Milk Bar.  Even with her vast accomplishments behind her, Christina was so down-to-Earth you never would have guessed. 

There's something just right about a Christina Tosi next to a magenta KitchenAid Blender.  It matches her headband and her book!

And here's she is answering questions for the crowd.  I think I have a girl crush on her.

I stopped by the Andrew Zimmern presentation just in time to tell us about a certain fermented animal part.  I'm not sure if I should be intrigued or disgusted.  Either way, it was interesting. 

The next stop for me was Chef Morimoto, who led a fantastically entertaining demonstration.  Between every few thoughts, he yelled "TEXAS!" followed by "is very hot."  Everyone started cheering at VERY HOT! Talk about a crowd energizer!

Morimoto is chopping something. It looks like radishes.

Chef Morimoto skinning a diakon radish into a long paper thin roll. 

The bottom left hand side, you can see the sashimi presentation coming together. 

Morimoto claims that the green plant decor all came from the nearby foliage along the lake.  I'm not sure if he was joking, but it was pretty funny.  Through out the demonstration, he sang to us.  He meowed at us!  See below (I didn't capture the meowing though).  It was an incredible experience.



I wish I got a better shot of the tray with a view from above, but this was as close as I got.  Not close enough though.

Here's how Morimoto transports his nori. 

Some of the pieces from the demo.  Aren't they gorgeous?

And then I ate it!  I ate food prepared by Morimoto two days in a row!

Here's some other things I didn't get to mention from the grand tasting.  Dude, Sweet Chocolate is based out of Fort Worth, and they have a vast array of chocolate concoctions.  During the festival, they were serving chocolate skulls paired with the Breckenridge Distillery Bourbon.  Woowee!  That was some pairing.  You can purchase some of their products online, including Albatross (chocolate, blue cheese, salted fudge), Tequila infused chocolate sauce, and Tub of Love (Italian Hazelnut spread). 

A quick trip to the VIP area netted some tasty dishes from Barley Swine and Jack Allen's Kitchen.  There was shrimp, shrimp, and a roasted and pulled javelina slider!

GourmetFury and Jack were not shy about gnawing on the javelina snout.  Unfortunately for me, I was much too full eat another bite.

The festival this year was certainly different from previous years.  This year's line-up provided an opportunity for attendees to really see the personalities chefs come to life during the demos.  The hands-on events were definitely a crowd pleaser, and I thought the Meyer's hand washing station was just genius.  A giant thank you goes out to C3 Presents and FOOD and WINE Magazine for inviting me out to enjoy the event.  Also, a big thank you to KitchenAid for sponsoring my photographer's pass.