Libertine in St. Louis with @CookingKid

The Libertine isn't just an eatery, it is like a secret meeting ground for food and beer lovers.  The staff was one of the most well-educated and cultured I've met.  I'm pretty sure they were 10000x more knowledgeable about food and beer than I was.

I arrived pretty late on a Friday night and sat at the window.  It was great for people watching and relaxing.  David Cohen actually recommended this place to, for which I am very grateful. 

Chef Joshua Galliano generously spend his time chatting with my about the St. Louis food community, and the similarities to Austin's food community made me homesick for Austin.  However, it also made me really happy that to know that St. Louis gets to enjoy a supportive and tight knit community. 

One of the first dishes I ordered was the carrot dish.  The carrots are ash roasted, served with pea cavatelli, served on miso-carrot puree, topped with hickory-pecan soil, and pea shoots.  This dish was brimming with unami flavors from the miso-carrot puree and the smoke gave it depth. 

This was a really delightful dish because it had a comforting Asian flavor in the undertone, but it was so subtle that it leaves you wondering, "How did they do that?"  This is one of my favorite vegetable dishes, ever. 

This was a gift from Chef.  And OMG, it was amazing.  The foie torchon's cold and rich flavors and the tart jam was perfect.  I took the leftovers home and had the rest on some toasted naan.  And then I thanked geese for having the biological mechanisms for fat storage in the liver. 

This was another dish that I was very pleased with.  These were crispy pig tails prepared buffalo style served with whipped gorgonzola brown butter polenta.  The crunchy exterior, chewy piggy goodness, and the pungent gorgonzola was a nice twist on familiar flavors. 

And finally, we have dessert.  They were out of gooey butter cake; so I decided to get the cheesecake.  The cheesecake was delicious.  However, my favorite part is the crust - embedded with cocoa nibs.  The dark bitter bits gave the sweet crust some crunchy bits and hints of chocolate.  I usually put toasted walnuts in my cheesecake crusts.  Next time, I'm stealing this idea for my own cheesecakes. 

A big thanks to @Explorionary for introducing me to @Cookingkid and @TheLibertineSTL.  A big thanks to Chef and staff of the Libertine for making me feel like home. 

2013 Austin Food and Wine Alliance LIVE FIRE

It is hard to believe that we're just a few days away from the Austin Food and Wine Festival.  It is obvious that the food scene in Austin has changed very much in the last decade.  Just a few decades ago, there were just a handful of places that you could call a dining experience, and a variety of experiences if you will. 

Don't forget to buy tickets to LIVE FIRE HERE: April 25th, 6:30-9 pm at Salt Lick Vineyards.

I'm not sure what came first, the demand or the supply.  It seems that in a matter of a few years, consumers in Austin changed or they were more vocal.  A larger collective voice of consumers who were interested in where their food was sourced, how creative new cooking techniques were being used in restaurants, and how the dining experience should be grew.  It was vocalized and realized of demand for more farmers markets, beats in publications, blogs, and food related organizations. 

The photos on this post are a blast from the past.  Now that the food landscape (no pun intended) in Austin has dramatically changed into something much more diverse, creative, authentic, and sophisticated, it is time to look back at where Austin previously.  The upcoming festival has morphed into something different over the last few years. 

There's the sexy Sandra Spalding of Twin Liquors strutting her stuff at the 2011 Star Power. 

From the Austin Food and Wine Alliance:

 

"After 26 years as the The Texas Hill Country Wine and Food Festival, held in Austin each spring and considered one of the premier epicurean celebrations in the Southern United States, we’ve now become the Austin Food & Wine Alliance, a non-profit organization dedicated to fostering awareness and innovation in the Central Texas food, wine and spirits community through grants, educational programming and events.

 

The Alliance is the non-profit partner of the new Austin FOOD & WINE Festival in Austin, Texas. As the beneficiaries of the new festival, we’re excited to further support the amazing food and wine talent and happenings in Central Texas and with our new non-profit status, will be able to give back to the culinary community through a vibrant grant program to fund projects focused on culinary innovation."

 

While there two separate organizations hosting spring time food and wine events in Texas, it only goes to show that Austin's food scene is still changing.  Where Austin will be in 10 years is up in the air, but for now, enjoy the upcoming events.

 

Chef Philly looking intense with the plating.

 

Before we kick off the weekend, the Austin Food and Wine Alliance has a great event called LIVE FIRE!  I attended this event in 2011, the first time it was held and the last year it was officially known as The Texas Hill Country Wine and Food Festival.  This was the event that sealed my long-term marriage to Franklin BBQ.  I'm still loyal to the Franklin's.

 

Chefs in the kitchen at the 2011 Star Power Dinner. 

 

There are still a few tickets (just a few) left for this year's LIVE FIRE! at the Salt Lick Vineyards.  I'd highly recommend going, and having a good time.  Remember to bring your stomach empty as the line up of chefs looks amazing.   Here's the menu:

 

Chefs this year include:

 

Aaron Franklin of Franklin Barbecue (Austin)

Named the best barbecue in the U.S. by Bon Appétit Magazine, Franklin will make his third appearance at Live Fire! and attendees will be treated to his award-winning brisket.

 

Rene Ortiz of Sway (Austin)

Finalist for 2013 James Beard Award for Best Chef: Southwest, Ortiz will serve Jungle Curry made with Texas Beef, Red Chili & Coconut Cream.

 

Jesse Griffiths of Dai Due Supper Club & Butcher Shop (Austin)

Winner of Edible Communities 2012 Local Hero/Food Artisan Award and 2013 James Beard book award nominee for single-subject with Afield: A Chef¹s Guide to Preparing and Cooking Wild Game and Fish, Griffiths will prepare Flatiron Tacos with Carrot Top Salsa.

 

Jason Dady of Jason Dady Restaurants (San Antonio)

Finalist for 2012 James Beard Award for Best Restaurateur: Southwest, Dady makes his third appearance at Live Fire! and will prepare Tongue and Cheek utilizing beef tongue, cheek and ribs.

 

Laura Sawicki of Sway (Austin)

Finalist for 2013 James Beard nominee for Outstanding Pastry Chef and 2013 CultureMap¹s Tastemaker Award winner for Best Pastry Chef, Sawicki will offer a sweet take on fire-kissed dessert with Smoked Hazelnut and Chocolate S'Mores.

 

Ned Elliott of Foreign & Domestic (Austin)

Finalist of Food & Wine magazine¹s The People's Best New Chef: 2012 Southwest, Elliott will prepare a Roasted Culotte of Beef with Pickled Strawberries and Ramp Consomme.

 

Josh Watkins of The Carillon (Austin)

2012 Star Chef Austin-San Antonio Rising Star Winner, Watkins will create Beef Chuck Ribs from Richardson Farms.

 

Randy Rucker of Briar and Bramble (Houston)

2011 Houston Rising Star Chef, Rucker will make his debut appearance at Live Fire! and will serve Corned & Smoked Beef Rib with Fermented Wild Onions.

 

Kristine Kittrell of Mulberry (Austin)

Formerly of Jeffrey¹s Restaurant, Kittrell will prepare Coconut Beef with Blistered Beans.

 

Sonya Cote & Tink Pinkard of Homegrown Revival (Austin)

Winner of Edible Austin¹s Local Hero Award and named among the Top 10 Badass Women Chefs by Daily Meal, Cote¹s Live Fire! dish will be Flank Steak Roulade with Sweet Onion & Arugula.

 

Jesse Perez of Arcade Midtown Kitchen (San Antonio)

One of San Antonio¹s most acclaimed chefs, Perez will serve Matambre With Rice & Chorizo.

 

Eric Lucas of Whole Foods Market (Austin)

Lucas will create three beef dishes - Argentinian style.

 

Scott Roberts of Salt Lick Bar-B-Que (Driftwood)

Cookbook author and famed owner of the Salt Lick, Roberts will share his celebrated Brisket with Stuffed Mushrooms and Sliced Brisket on a Homemade Tortilla, each paired with a local craft brew.

 

Tatsu Aikawa of Ramen Tatsu-Ya (Austin)

Celebrated ramen maker who brought Austin¹s first authentic ramen house, Aikawa will present Oxtail Ramen with Beef Tongue Chashu.

 

Jeff Martinez of El Chile Café y Cantina (Austin)

From Austin¹s favorite El Chile, Martinez will prepare Lengua de Res.

 

Janina O'Leary of Trace (Austin)

After having worked in some of the country¹s most prestigious kitchens including Michelin three-star restaurants Daniel and Per Se in New York City, celebrated pastry chef O¹Leary will prepare Meyer Lemon Budino and Chocolate Bourbon Smores.

Jodi Elliott of Foreign & Domestic (Austin)

Just named winner of 2013 Food & Wine magazine¹s The People¹s Best New Pastry Chef, Elliott will prepare one of her in-house made desserts to complement the Live Fire! beef fest.

 

The dessert by Philip Speer of Uchiko was Kaffir Lime, Avocado, Honeydew, and Cucumber at the 2011 Star Power Dinner.

Beyond Measure, Beyond Words: A peek behind the scenes of @TEDxAustin2012

I just finished an amazing 6 month long experience.  I after it was all said and done, I spent about 175 hours over the 6 months working on the experience called TEDxAustin.  I was the xLunch producer, and I produced every aspect of the food experience. I did not get to partake in the full experience, but working on the experience was just as amazing.  I can say that I'm even more rich.

Photo by John M. P. Knox @windaddict

I did hear bits and pieces of the talks.  I heard a quote from @JCourt about preemptive love, " Violence unmakes the world. Preemptive love remakes the world." I was overwhelmed with the feeling of preemptive love.  My friends who participated in the lunch concept preemptively showed me love.  They dedicated their time and their craft to something I was doing without question. Thank you, friends. Thank you for showing me that preemptive love.

I did sit down for Penny's talk. I met Penny about 4 years ago at a food blogger's pot luck at her house.  I absolutely love her, and the idea of that we should live I'm the moment.  Our lives are made up of all these small moments.  See them. Live in them. Cherish them.  I got to meet Penny's father, and I stole a hug.

Penny's talk was thoughtfully placed right before lunch.  This year's lunch showcased some of the top chefs in Austin with deep roots in the food community.  There were several goals for the lunch 1. Create an interactive food experience to drive engagements 2. Serve fantastically creative dishes 3. Highlight the leaders in our food community and 4. showcase locally sourced foods.

Paper dress. photo by John M. P. Knox @windaddict

I was told that it would be a difficult task, but nonetheless, I took it on.  I won't go into the logistics of pulling off this feat. From table settings to sourcing the food locally, this was nothing short of a miracle. I tweeted earlier that week that I was in the car with 100 chickens.  I didn't tweet that they were all being delivered to the restaurants and were already dead.

TEDxAustin cake balls by Austin Cake Ball.

I had several people say that I did the impossible.  And they are right.  I did what was impossible to do on my own. With the preemptive love, it was very possible.

I must tip my hat to Rebecca Scofield at Whole Foods for putting in so much time into this endeavor.  She is nothing short of amazing by bringing in Johnson's Backyard and Vital Farms.  My  chefs wowed me with their creativity and presented a fantastic menu.  David Norman of Easy Tiger started the day with showing people how to knead dough during breakfast, which tied into breaking bread over lunch with friends.  The Natural Epicurean  brought an A team staff to support our event.  The staff was sharper than their knives.

A big thank you to the restaurants and chefs:

• BC Tavern / Wink: Matt Taylor  @BCTavern @WinkRestaurant
• Carillon at the AT&T Executive Center: Josh Watkins, Chris Andrews, and Brad Turner  @CarillonAustin
• Fino/ Asti: Jason Donoho, Scott Kaplan, and Carlos Sachital @Fino_Austin @ASTI_Trattoria
• Lenoir Austin: Todd Duplechan, Jessica Maher @Lenoir_Austin
• Swift's Attic: Mat Clouser, Zack Northcutt, Callie Speer @SwiftsAttic
• Uchi/Uchiko: Philly Speer, Tim Dornon, and Dustin Harvey @UchikoAustin  @UchiAustin

And our food partners:

• Austin Cake Ball @AustinCakeBall
• Kohana Coffee:  @KohanaCoffee
• Easy Tiger David Norman @EasyTigerATX
• Natural Epicurean
• Sugar Mama's Bakeshop @SugarMamas
• Whole Foods  @WholeFoodsATX
• Zhi Tea @ZhiTea

Photo by John M. P. Knox @windaddict.  This was a view from inside the black box.  I loved the design that Jeff Sharpe and Chris Czichos made.  I want them to do that to my house.
In case you were wondering about the menus:

BC Tavern/Wink  -  Broccoli, Bleu cheese mac / Braised chicken (cachatorrie style)/ roasted carrots and spinach

Carillon   - Chicken Roulades, Bacon, Espellete, sherry emulsion / Texmati rice,dried apricots, almonds, celery, black pepper syrup / Carrots, caraway, molasses, pork jus gastrique

Fino/Asti   - Smoked Vital Farms Chicken & Spinach Morcilla Blanca / Carrot Purée / Broccoli Slaw & Egg Yolk Bottarga

Lenoir  -  The Chicken or the Egg - Chicken pot-au-feu with egg ravoili
Swift's Attic  -  Roasted Chicken Bahn Mi / Broccoli Kimchee Spinach / Quick pickle salad
Uchi/Uchiko  - Vital farms chicken, sweet short grain rice, candied pork belly, crispy garlic / Pickled carrots, pickled broccoli /s pinach oshitaki

It must also be mentioned that just a few weeks ago, Chef Scott Kaplan of Fino was attacked and seriously injured.  While I am sad to see something like that happen, I was thrilled to see that he decided to come out to play at TEDxAustin. You can view Chef Scott's fundraiser here. 

The speakers and sponsors dinner.

Working as the xLunch producer, I got to meet some other incredible people, in very unexpected places.  The staff at the Austin Music Hall,  Pascal's catering, and Premiere Party were fantastic to work with.  They went over and beyond with helping with the set up and loading.  We also had group of volunteers from Accenture who were amazing. I couldn't believe how focused they were. I'd love to have them at any event.

The TEDxAustin 2012 copywriting, design, and production logistics were handled by an extraordinary team.  A big thanks goes to Kristin Bender, Leah Kaminsky, and Lisa Cogliati.  Also, Jeff Sharpe and Chris Czichos did all of the design, layout, and building to create the stunning environment at TEDxAustin 2012.  It was drop dead gorgeous.

Close up of the panels. 

And lastly, I had the experience of working closely with Shawna Butler.  I must have called or texted her at least once a day during the last few weeks of production.  This woman is insightful, efficient, focused, and I'm guessing that the final singing experience was her doing.  Craig Hella Johnson lead a choir in being.  We announced our being by singing.  We sang to announce our being.  And our being was Beyond Measure.