Pay it Forward with the Lone Star Paralysis Foundation August 8th

I'm excited to announce that Pay it Forward is back.  The Austin food community is pretty awesome.  Chefs and food industry members are constantly giving to the community and helping each other out.  There aren't always that many opportunities for us to give back.  Austin Food for Life is one of the new ways that people can give back to the food community. 

Not only is this an opportunity to pay it forward by celebrating fantastic Austin Chefs and the supportive food community, this particular event benefits the Lone Star Paralysis Foundation.  The first event of this style with the Lone Star Paralysis Foundation was in 2011, shortly after Daniel Curtis sustained a life-altering injury to his spine.  This year's event, Pay it Forward with Daniel Curtis, is on Thursday, August 8, 2013 from 6-10 pm in the Grand Ballroom at the AT&T Executive Education and Conference Center.  Tickets are $75 for entry from 7 - 10 pm.  VIP tickets are $125 for entry from 6-10 pm.  Included with the tickets are tastes from local chefs, beer, wine, and Tipsy Texan cocktails, and entertainment from Rotel & the Hot Tomatoes.

The Lone Star Paralysis Foundation is one of the most amazing non-profits I've known.  Not only do they run excellent events (for real), their mission and the advantages they provide is priceless.  The community that the Lone Star Paralysis Foundation has built is one of the most robust and effective ones I have met.  When someone is needing to recover from spinal injury, the Lone Star Paralysis Foundation envelopes them in support in ways that isn't even imaginable. 

Knowing that others do good is a good feeling.  Being close to others that do good is even better.  Being able to support others who do good is a fantastic feeling.  Here's how you can help. 

• Tell someone who is in need of assistance in recovering from spinal injury to get to know the Lone Star Paralysis Foundation
• Donate to the Lone Star Paralysis Foundation online.
• Donate something to their auction.  I must say that their auctions are one of the best around.  Can we say Uchi dinner for 8 in your home?
• Attend Pay it Forward with Daniel Curtis
• Bring a friend to Pay it Forward

Daniel and Crew!  Photo by John M. P. Knox. 

Not only will you be surrounded by some of my favorite people, you'll also be surrounded by their food.  Participating will be:

• Josh Watkins and Plinio Sandalio of The Carillon
• Tatsu Aikawa of Ramen Tatsu-ya
• John Bates of The Noble Sandwich Co.
• David Bull of Congress & Second Bar & Kitchen
• Shawn Cirkiel of Parkside, Olive & June & The Backspace
• Steven Cak of Parkside
• Mat Clouser and Callie Speer of Swift's Attic
• Jason Dady of Bin 555 & Tre Trattora
• Ned Elliott of  Foreign & Domestic
• Aaron Franklin of Franklin BBQ
• Jack Gilmore of Jack Allen's Kitchen
• Bryce Gilmore of Barley Swine
• Harold Marmulstein of Salty Sow
• Rene Ortiz and Laura Sawicki of La Condesa & Sway
• Philip Speer of Uchi & Uchiko
• Shane Stark of Kenichi
• Casa Brazil Coffees
• The Tipsy Texan.

Last year's dessert offering by Uchiko.  Photo by John M. P. Knox. 

You know where I'll be.  I hope to see ya there!

Pay it Forward with Daniel Curtis benefiting Lone Star Paralysis Foundation @CarillonAustin

You might have remember that Austin has a pretty awesome food community.  In that community are really awesome people.  Unfortunately, sometimes not awesome things happen.  Just over a year ago in a diving accident, Daniel Curtis's life changed completely.  He suffered a life threatening injury to his spinal cord, and with the support of many, he is well on his way to recovery.  Here's last year's event.

To relieve the medical expenses, his friends, family, and co-workers raised $65,000 by producing an amazing fundraiser with the Lone Star Paralysis Foundation.  I'm not biased or anything.  :o)  Through this event, I was able to get to know the Lone Star Paralysis Foundation, an organization that amazes me over and over.  The supporters of this group are earnest in their support and work ethic.  It is pretty cool just to be near a group that is so pure of heart.  Here's another post on a previous Lone Star Paralysis Foundation Vodka Dinner at the Carillon. 

Two years ago, I put on the Cupcake Smackdown 2.0 on my birthday.  It was a pretty awesome day, and even Dave Chappelle showed up.  This year, you have a chance to celebrate my birthday with me again.  Now that Daniel is on his way to recovery, he is intent on fulfilling his vow to payback all that was done for him last year.   

The 1st Annual Pay it Forward with Daniel will be held on Tuesday, August 21, 2012 at ATT Conference Center in Austin.  All proceeds will benefit The Lone Star Paralysis Foundation in helping people with spinal cord injuries.   Tickets can be purchased at: www.payitforwardwithdaniel.org.  Tickets are $100, and VIP Tickets are $150.  Don't forget to their your checkbook for the auction items. Music will be provided by Kat Edmonson and a Special Guest.

This year's chefs are:

• Josh Watkins — The Carillon
• Plinio Sandalio — The Carillon
• Kenzie Allen — Asti
• John Bates — The Noble Pig
• David Bull — Congress, Second Bar & Kitchen
• Shawn Cirkiel — Parkside, Olive & June, The Backspace
• Jack Gilmore — Jack Allen's Kitchen
• Zack Northcutt — Swift's Attic
• Callie Speer — Swift's Attic
• Philip Speer — Uchi & Uchiko
• Shane Stark — Kenichi
• David Alan — The Tipsy Texan

If you want your un-birthday to be as awesome as my birthday, enjoy some delicious bites from some of Austin's accomplished chefs, have a cocktail, and hang out with a truly moving nonprofit.  Buy tickets here. 
Here's some pictures from The Lone Star Paralysis Foundation's golf fundraiser in April.  At every few holes, there was food, drinks, and good company.  Serious, Serious fun. 

Pulling off an event of this size is no small feat.  Check out all those happy golfers!

This station was Cover 3.  Green Chile Mac and Cheese with Grilled Chicken was pretty darn tasty.

Bacon wrapped shrimp from El Arroyo!

Bacon wrapped quail leg from Jack Allen's on a Goat Boat. 

This signed poster was auctioned off later that night. 

And Daniel Curtis in the flesh.  He walked across the stage that night.  Amazing. 

Dinner with @ColumbusSalame @CarillonAustin, Drool Away!

The few days before the Austin Food and Wine Festival was kind of like the few days before Christmas.  Parties and meeting were going on all day long. The Columbus Salame dinner the Carillon was a real treat.  A big thanks to Columbus Salame for hosting a lovely meal.  Most photos by John M. P. Knox.

The evening started off with some bubbly, straight up salame, and a salame education.  Columbus Salame is produced in a number of sizes and flavors.  The basic flavor of salame is pork and pork fat.  When you cut into a piece of salame, it should have distinctive areas of meat and fat.  If it looks emulsified, you probably need to upgrade your salame selection.  Other flavors that can be incorporated in salame can be spices and herbs. 


Salame can be big or small.  Slice thin or thick for different textures.  Thicker slices for chewier, meatier textures.  Thinner slices for a more delicate flavor.  You can see in the picture below that the meat and the fat are distinct, and not blended into something pink and homogenous looking. 


Photo by John M. P. Knox
The dishes were prepared by Chef Josh Watkins and crew at the Carillon, and they are bound to make you think twice about salame as an ingredient in dishes.


This first dish is mache, watermelon, secchi, and minus 8 syrup.  It was absolutely fantastic.  Fatty meat with freshing watermelon was a fantastic way to cleanse and wake up the palate.  Photo by John M. P. Knox

Hawaiian Blue Prawns, finocchiona, charred tomato, corn butter, and cilantro was my favorite.  It reminded me of Cajun cooking - shrimp, corn, butter, and pork fat flavor - with a well-balanced flair.  This dish was not so complex that the flavors were lost, but rather all the flavors blended together like a Piano Guys melody.  Also, like a true Texan, I sucked the shrimp heads.  I know it isn't ladylike, but it is a shrimp with the head on.  That's the best part.  Keep in mind that you're supposed to such the heads of crawfish too.  A good foodie does not let the best part go to waste.   Photo by John M. P. Knox

This dessert was a combination of some of my favorite flavors.  I love almond.  I love almond cake.  I love just about anything almond.  And I really like almond scented soaps.  This dessert was Almond cake, fennel butter, hot sopressata caramel, fennel chips, hot sopressata brittle, and olive oil ice cream.  Almost cake plus salame brittle was comfort food in several ways.  The almond cake reminded me of desserts I ate growing up, and brittle made of pork and fat needs no words.  This was a fantastic way to end a fantastic meal.  Thank you to @ColumbusSalame and @CarillonAustin for hosting such a fantastic dinner! Photo by John M. P. Knox

Dining with The Lone Star Paralysis Foundation @CarillonAustin @ChefJoshWatkins

*I helped produce the Benefit for Daniel, and I was invited as a guest to The Lone Star Paralysis Foundation Vodka Dinner at the Carillon. 

With the giving season upon us, you might be looking for organizations that need some holiday funds or warm body volunteers.  The Lone Star Paralysis Foundation is an organization that I recently got to know through an unfortunate accident.  One thing that I noticed about the Lone Star Paralysis Foundation was the immense (and I mean IMMENSE) passion and unwavering focus on the organization's goals.  In meeting many of the board members, I was bombarded with warm greetings and huge smiles.  Dang, that is one happy, yet intensely focused board.  Since I hadn't mentioned it yet, the mission of the organization is "to cure spinal cord paralysis through funding research, advanced recovery, and community outreach."

Photo by John M. P. Knox. 

Daniel Curtis is looking fantastic.  If you haven't met Daniel (donations for his recovery accepted here) yet, you should soon!

Another thing that you might not know about the board is that they front all their expenses.  All donations go directly to their cause, and not to pay for incurred expenses.  As a member and current/past board members for a number of organizations, that is not an easy thing to do.  Expenses can range from air fare, hotel rooms, and car rentals.  To take on those expenses out of one's own pocket in addition to serving an organization with time is a testament to the board's dedication.  Though I'm not closely involved with the Lone Star Paralysis Foundation, I certainly appreciate and look up to their board members. Every time board members of the foundation speak, there's not a dry eye in the crowd.  These people are exceptionally moving. 

There are several ways that you can donate to this wonderful organization by hosting events, donating to their raffles, or by directly donating cash.  You can also donate by ordering the Carl Miller’s Layered Chunky Queso at Jack Allen's Kitchen.  The queso is green chile pork, queso and guacamole served with a basket of chips.  Also, don't you know that all food that supports non-profits is calorie free?  *statement not empirically tested.

Photo courtesy of Bread and Butter PR.

Throughout the year, the Lone Star Paralysis Foundation hosts a number of events including a vodka pairing dinner.  This year's dinner was sponsored by Tito's and held at the Carillon.  You probably know by now that I'm a HUGE fan of the Carillon and Chef Josh Watkins.  We've got a surprise for you in store on Dec. 9th, 2011.  Hang tight for more information.  Also, hang tight for a baby Watkins on the way.  Don't forget to congratulate Chef Josh and his lovely wife, Sarah on their upcoming family addition!

Photo by John M. P. Knox.

The Vodka Pairing Dinner dinner started off with some creative cocktails.


Photo by John M. P. Knox.

The first course was Heirloom Tomato Salad with Sweet Corn, Balsamic Cream, and Garlic Croutons.   Aren't the colors of this dish just fantastic?


Photo by John M. P. Knox. 

Here's a photo of best friends, Chef Josh Watkins and Daniel Curtis.  I'm excited to report that Daniel (donations for his recovery accepted here) is recovering well.  Last I saw him, he was kicking, literally!

Photo by John M. P. Knox.

Board member Doug English (YES! The football player!) and members present one of the raffle items, a painting of Doug in his Longhorn uniform.  If you want to give to an organization that will really make a difference, please keep the Lone Star Paralysis Foundation in mind.  I can attest that any donation you make will make an impact and that your help will be greatly appreciated.  Happy Giving!

My love for @MeetatTexas becomes personal.

You might have noticed that I have a strong and deep love for @MeetatTexas and @CarillonAustin.  The food I've eaten there has been off the charts fantastic.  The experiences I've had are some of the best over the last year.  Chemistry Kitchen, Star Power at the Hill Country Wine and Food Festival, and various other events (on-site and off-site) have been outstanding.  One thing that has been consistent throughout the events is Daniel Curtis running by in a suit with a big smile on his face.  If you're lucky, you can steal a hug from him before he's off putting out fires (not literal ones).  


 At the Austin Food Blogger Alliance Educational Event tonight, I didn't see Daniel.  And oddly, I didn't see him the week before at the IACP gala.  It was only after I got on Facebook tonight that I learned that Daniel had a serious accident on May 30th.  I feel like a big jerk for not being more attentive on Facebook.  


Click thumbnail to donate. 


Daniel is recovering now, but it won't be quick or easy.  If you want to see Daniel's smiling face at the AT&T Executive Education Center sooner rather than later, you can help by donating to the medical expenses.  The goal is to raise $45,000, and he's just over $8,000 now.  I'm donating in small increments, in the amounts that I would have spent on food events.  I started off with $100, the the cost of a Spanish wine dinner.  Spanish wine, though tasty, isn't as important to me as Daniel's recovery and well-being. 

If you've had a enjoyed events at the AT&T Executive Education Center before, I'm proposing that you think about donating to Daniel Curtis.  You might not know him personally, but if you've ever had a good time at the center or at the Carillon, then you know his work.  For me, this is personal.  I don't just have a business relationship with the AT&T Executive Education Center, I have a personal relationship with the people who make it awesome. 

DONATE HERE

If you do want to attend a Spanish Wine dinner at the Carillon, Executive Chef Josh Watkins and Chef de Cuisine Chris Andrews, will host “Taste Of Spanish Wine” on Thursday, June 16^th from 7 pm - 10 pm. Cava cocktails will begin at 6:30 pm with a five-course dinner following at 7 pm.  The wine tasting dinner features Spanish wines from Vinaio Imports, an import group that focuses solely on Spanish and Portuguese wines. Cesar Chavez,a person and not the street, will regale guests with stories behind the wine and help to explore the distinct terroir and styles of the featured wine.  Tickets are $100 per person.  Email Lauri.Taylor@attconf.utexas.edu or call 512.404.3655 for reservations.