You know else is what's coming around the corner? The Film and Food Festival on Wednesday, Oct. 19th from 7-10 pm at the Driskill. I was lucky to be invited as a guest at the Film and Food Festival last year, and I must say, this event did not disappoint. Tickets this year are $90 for the public and $75 for AFF Members and Badge Holders. Proceeds from the ticket sales and event auctions benefit Austin Film Festival's Young Filmmakers Program, which was founded to encourage students, ages 9-18, to explore their literacy skills through the arts of screenwriting and film making. Programs are offered free through AISD schools and partner organizations. For more info, you can follow Austin Film Festival on Facebook at facebook.com/AustinFilmFestival and on Twitter @austinfilmfest.
When you do make it to the event, I'll be at the Carillon table. Don't forget to come by and say "Hi!"
I know, you might be thinking, how is this different from the other food events going on now? Scroll down to the very bottom and you'll see.
Here's some of Chef Tony's lovely desserts.
Tony makes some of the most darling and tasty petite fours.
Swan cream puffs with chocolate.
Pumpkin chocolate cheesecake. These are incredibly cute.
Roasted pork tenderlion.
Rabbit Rillette with mustard.
And after all the great eats, I even got to meet Edward Burns. Yep. That'll do. This festival comes with some nice eye candy.
The Wine and Food Foundation knows how to throw a party. Big Reds and Bubbles Holiday Party was another one of those spectacular parties. Tasty eats and bubbles lined the halls of the Driskill Hotel Downtown. Along with the delicious offerings, there were incredible items being auctioned off such as a weekend stay at the AT&T Center, wine tours, and other things I should bid on. Let's take a tour of some of the food offerings. A big thanks to the Wine and Food Foundation for inviting me to enjoy the holiday cheer! Absolutely decadent baby chocolate hazelnut sandwich cookie with dark chocolate and brandy ganache middle from Fete Accompli. Chocolate + Hazelnut + Brandy = Happiness. Hamachi Crudo toasted Hazelnuts, celery salad, & ponzu from The Carillon. Beautifully presented and incredibly fresh. Florida Stone Crab Claws from Truluck's. I believe Truluck's is running a Monday night special on these babies. All you can eat - price depending on size of claw shipments for the week.
Smoked Beef Tenderloin with a Bacon Marmalade on Herb Crostini from Perry's Steakhouse. This delicious morsel of meatiness was perfect with the bacon marmalade. Really though, isn't everything perfect with bacon? Busy Driskill Chefs searing up some scallops. They are hard at work, and my tummy is grateful. Seared Scallops with tomatoes from the Driskill. Mmm.... buttery scallops. Did I mention that I like butter? This dish was uber delicious. Heavenly desserts from 1886 Cafe and Bakery located inside the Driskill. These petits fours were so beautifully arranged, I just had to take multiple photos. Chocolate mousse cups with raspberries. The time and energy needed to create the artful decorations deserves recognition. Lemon tarts, truffles, and chocolate covered strawberries. Almost too pretty to eat. Almost. Guisada de Pollo en Salsa Verde from StrEATS. Coming soon on 3213 Red River Street. 512-628-0288 You might have remembered StrEATS from Tour de Vin. They still haven't opened, but with every dish I try, I just can't wait. Miso Cured Beef Tongue Tacos from Kenichi. These were very tasty, no pun intended. Pan Seared Scallops over Mushroom Polenta from NoRTH was one of my favorite dishes of the night. The polenta was amazingly creamy and flavorful. The secret, so I was told, is mascarpone and parmesan. I haven't tried NoRTH yet, but now I'm looking forward to paying them a visit. Toasted Almond Bostock with Cranberry Apple Compote and Grand Marnier from Annie's Cafe. I am a sucker for almonds. Almond drinks, almond jello, and almond cakes are my comfort foods. Something about the aroma of almonds reminds me of being a kid again and drinking warm almond tea in the winter. Needless to say that I am in love with this dish. I'm looking forward to it coming soon to the brunch at Annie's Cafe.
Last Wednesday night, 3 skilled chefs and hungry diners gathered at the Hyatt for the Go Texan Chef Showdown. I was lucky to be invited to this event as a judge as it was an event you didn't want to miss. Now get your eyes ready for a feast. All photos by John Knox.
Each chef was given a set of ingredients to prepare an appetizer and an entree. The dishes were scored on flavor, Southwestern flair, and use of local ingredients. Here's the judges, huddled at our table. I'm in the gray, second from the right. The menu for the evening follows.
Chef Todd Duplechan of Trio
Appetizer – Shrimp Ceviche with cucumber and persimmons
Entrée – Poached Shrimp with smoked shrimp croquettes, corn puree, and market vegetable slaw
Chef Stephen Bonin of Driskill Grill
Appetizer – Sous Vide Egg yolk with jalapeno shrimp noodle, cilantro sorbet, brown butter powder, and local greens with mustard and smoked paprika
Entrée – Pan Roasted Snapper with roasted tomato vinaigrette, sweet cilantro, sautéed okra, and grilled corn foam
Chef Kevin Dee of Southwest Bistro
Appetizer – Roasted Butternut Squash Soup with goat cheese mousse, pecan arugula pesto, and bacon lardonnes
Entrée – Elderberry Braised Lamb Shanks with Pure Luck hopelessly blue frits and persimmon chutney
The shrimp in Chef Todd's ceviche was especially fresh and sweet. Perfectly paired with toasted pumpkin seeds.
This winning entree of poached shrimp by Chef Todd reminded many judges for the Texas State Fair corn dogs.
Chef Todd plating it up.
Deliciously buttery red snapper from Chef Stephen had a fresh and clean flavor. It tasted like melting butter. Can't go wrong with butter.
The Driskill plating up the Eggyolk Sous Vide along with that wonderful cilantro sorbet.
Butternut squash soup with a Pure Luck goat cheese mousse, arugula pesto, and bacon by Chef Kevin. The man has it right. Bacon and Cheese.
Roasting up the snapper in butter.
Roasted lamb shanks with permission chutney and elderberry sauce by Chef Kevin.
The cilantro sorbet by Chef Stephen was cool, refreshing, and one of the most surprising dishes that night. I did love the cilantro sorbet.
For the People's Choice, Chef Kevin from Southwest Bistro won both the appetizer and the entree vote. I also have to mention that the ice cream served that night at Southwest Bistro was amazingly creamy and delicious. Do try the ice cream when you visit SWB.
For the Judge's Choice, Chef Todd from Trio won with his for the tasty shrimp dishes.
A big congrats to all the Chefs for their wonderful creations, and a big thanks to all who put this event together. GOOOO TEXAN!
It's Chef Showdown time at the Hyatt! How can you skip this event? Three highly skilled Austin chefs will gather at The Hyatt for a show down, chef style. Given local ingredients, these chefs will have to whip up an appetizer and an entree. Judges include local food writers from Austin American-Statesman, the Austin Chronicle, Edible Austin Magazine, Austin Monthly Magazine, Texas Hill Country Wine & Food Foundation, Yelp Elite and Tribeza Magazine.
The three chefs include Kevin Dee of SouthWest Bistro, Todd Duplechan of Trio, and Stephen Bonin of The Driskill Grill. If you haven't had delicious offerings from these chefs yet, you're missing out. Seats are limited so you better get a move on reservations. The cost per ticket is $80 plus tax and gratuity. A great steal for three fine meals and unlimited wine. Reservations at http://opentable.com or by calling 512-480-2035.
Posts
