2014 @AustinFoodWine Festival Overview

I've given this post some thought over the last week, and I'm still dealing with mixed feelings.  While I was out having fun at one of Austin's premiere festivals, many other people in Austin were grieving the loss of Kelly Wayne Noel who was killed by a drunk driver.  I've never met Kelly in person, but I consistently got retweet notifications from him with every post I submitted.  That retweet will serve as a painful reminder that life is too short as it is - don't be reckless and take one too soon.  Austin Bloggy wrote a beautiful tribute to Kelly.  Rest In Please.   Please enjoy whatever you do responsibly. 

Back to business, let's chat about the the Austin Food and Wine Festival. 2014's layout and offerings was very similar to 2013, with refinements to several of the events.  Vendors seemed to have kicked up their game a bit with Kim Crawford's Springy pink Ping Pong table and Jack Gilmore's fire truck.  Here's some scenes from the day time events. 

This beautiful watermelon was on display in the grand tasting.

And the beautiful Sandi Reinlie from Vespaio.  She brought with her some lovely panna cotta with her. 

And to my great delight, Jeni's Ice Cream is here in a GREAT way.  This is the Not Enough - salted caramel ice cream, pecans, and bittersweet chocolate.  The bittersweet chocolate was perfect - just a hair sweet and rich with favor.  You can find these ice creams at Royal Blue Grocery, or you can make the ice creams following her book.  I have experimented with the latter. 

Liquid nitrogen is always a party.  It is never a party unless there's liquid nitrogen!

And one of Austin's cutest couples, Philly, Uchi/Uchiko, and Callie Speer, Swift's Attic.  They are some of the top

Here's a tasty brisket bite from Kent Rathburn's Jasper.  It was served on an Asian style steamed bun with tangy, crunchy veggies.  Kent and his crew were sweet as you could be in Texas.  I'm glad to see him again. 

And in the Chef Showcase, Lawrence Kocurek presented a lovely croque-monsieur.  If you've had this tasty morsel, you'll know why I'm a strong advocate of Chef Kocurek's charcuterie.  You can visit him at Trace at the W Hotel. 

And prior to the festival this year, Cupcake Vineyards hosted an event with Chefs Monica Pope, Jason Dady, and Stephanie Izard.  Here's Monica Pope and crew. 

And here's Jason Dady's banh mi sandwiches. 

2014 Austin Food and Wine Interviews with Jason Dady, Christina Tosi, Barton Seaver, and Tim Brynes

Here’s part two of the Chef Interviews.  We explore what Jason Dady, Christina Tosi, Barton Seaver, and Tim Brynes think about food communities.  

 

Chef Jason has been a regular in the Austin food scene since 2001, participating in the Hill Country Wine and Food Festival and Chefs Under Fire events.  He’s seen the changes from Austin, and he’s almost close enough that we might as well call him a local.

Emily of Defining Delicious with Chef Jason Dady.
 

Chef Jason Dady credits the food portion to Tyson Cole.  He says “Chef Tyson showcases as a whole what Texas has to offer.  You know what? Listen,  I’m going to do Japanese food, and it is going to be the best @#^@# food in the country, and by doing that and envisioning that he kinda shed this cloak over Texas [that it was just Southwestern steak and cowboy cooking].  We’re not JUST cooking this type of food.  Tyson is just awesome. He’s the Godfather of the New Texas cooking - it means do what you want, cook what you want, and people will buy into it.  Austin has no rules.  You really get to write whatever you want.  Do what you like.“  Chef Dady adds that the other Godfathers of Texas Cooking, Stephen Pyles, Dean Fearings and Robert Del Grande were responsible for putting Texas out before Tyson came along with a different style of food.  
 

Christina Tosi says “My impression of Austin is a little more ahead of the food scene even in parts of New York.  There are parts of New York where there is a momentum in small artisan and craft made foods - where people are really focusing on a specific type of food, like chocolate or ice cream.  I feel in some way that there’s a bigger sense of momentum in Austin.  Food city is where people eat local - where local artisans are celebrated is the best.”

Christina pictured with Paul Qui
 

Barton Seaver’s take on what makes a food city is: "A food city is a populous that demands that all food is made with an attention to method.  I say method is more than anything else is important - well executed. because if you look at any other city  If you look at any other food city, New York or any city in Italy, any level of food you visit is well executed……. it comes down to the expertise and method of the chefs and the populous expectations.  People know know what a balanced meal is.  That is what elevates the common element of food.  A food city is not defined by white table restaurants.  It is defined by the level of cooking in its Chinese food restaurants and the taco joints. " 

Barton Seaver's 2014 Austin Food and Wine Festival demonstration. 
 

Tim Brynes of Smoke in Dallas says that a food city is a community involved situation - the biggest part about cooking is family cooking.  "We’re all about nurturing community and hospitality.  How do you build a food community?  Sometimes it is an economic.  It sometimes happens at home.  Look at the big church functions.  People are doing cool stuff. For me, sometimes the small cities are where it is at.  Sometime these little towns have been doing it for generations.  If you look at the circle of commerce, and that’s how they do it. It is cool to join Austin’s food scene.  It would be nice for all the cities to join together and work together."  

Tim and his oysters.  Yum!
 

The Austin Food and Wine Festival Meaty Fire Pit Photos

The Austin Food and Wine certainly has morphed from last year's feedback.  Major positive changes for layout and venue changes was a much needed. Not only did we lack the dust storms at Auditorium Shores, the festival grounds were also a bit smaller and cozier, in a good way.  There was enough space to walk, but enough excitement around to entertain. Additionally, the Grand Tasting Pavilion was set up in such a way that it never seems crowded even when it was open to all festival attendees. 

There were beers there too.  Wine, beer, we like it all. 

The Grand Tastings also featured Chef Showcases this year.  See some of the coolest business cards above.  Austin chefs rocked their dishes, which was a great added value over last years grand tastings.  Attendees were exposed to more foods, and local chefs could participate without having to tax too many resources. 


Another great addition was the fire pits in the center staffed by Jason Daddy and Tim Bryne's team on Saturday and Jack and Bryce Gilmore and Rene Ortiz's team on Sunday.  This allowed for attendees to taste foods outside of the demos and grand tasting.  This little piggy was prepared by Tim Bryne.

This little turkey is being roasted by Jack and Bryce Gilmore's team. 


I'm on my way to the final day of the festival (I voice to texted this post) and I'm very excited to see what the weather this year was absolutely marvelous we were blessed with sunny skies and just little bit of rain at the very end of Saturday night.  Overall this weekend was a total success.  I'm leaving with many more friends and great memories.

Those are some super jumbo shrimp by Bryce Gilmore of Barely Swine.