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Tuesday, May 7, 2013

Qui-pping is real, Qui Austin at the @AustinFoodWine Festival

Our hometown hero, Paul Qui, Top Chef Winner, and overall cool dude, is working hard on opening his new restaurant, Qui Austin.  Punny enough, he gave a presentation at the Austin Food and Wine Festival called Qui Ingredients.  For the presentation, he talked cheese.  And more cheese.  And how to make a fondue with really expensive cheese. 

Items to eat with the fondue.

Chef Tim Dornon is at the stove, starting the fondue made with a mushroom broth base. 

This is an awesome photo.  Chef Tim's glasses are fogged up.

Chef Paul talks about his inspiration for dishes. When asked what he always has in the kitchen, Chef Paul answered: citrus, fats, and vinegars.  With those three ingredients, just throw in some salt and textures and you have the makings of a tasty dish. 

Paul Kiry from Antonelli's Cheese says "Then there was CHEESE!"

The team chilling out at the Taste of Texas event on Friday night. The prepared an amazing kimchi grilled brie sandwich with apples.

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