Amazing @JesterKingBeer dinner @SWB_HyattAustin

I'm going to give a little background about the Southwest Bistro.  They've got Chef Paul French in the house who is mixing it up and setting a new standard for SWB.  The entire restaurant and hotel is taking  locally sourced to a new level.  Food. Thoughtfully Sourced. Carefully Served. is the Hyatt's new motto.   I was gifted with several small jars of pickled fruits and veggies made by Chef Paul, and they were well received by many who sample them.  If you had hesitations about Southwest Bistro, throw them out the window.  I've vetted the new Chef Paul.  I can't promise a perfect experience, but I haven't had a bad once since his arrival.  In additional to checking out their new staff and suppliers the week before, I was invited to try out a five course pairing dinner with Jester King.  Jester King is one of the newer breweries in Austin, with a fast growing fan base.  Their beers are distinct, intentions, and leaves nothing to change, except for the locally captured yeast.  Let's start the food porn.  The first course was a delicious bite of Summer.  Pecos watermelon, Blue Bonnent Bibb, and a splash of St. Germain.  This refreshing dish was paired with the Jester King/Mikkeller Drink'in the Sunbelt Hoppy Wheat Beer.  I must admit. Having come from the coast, I'm particularly fond of dishes with shrimp well-done.  This shrimp was served with the Noble King Hoppy Farmhouse Ale. Richardson Farms Chicken, sweet corn cake, goat ricotta, mole, and watercress served with the Wytchmaker Farmhouse Rye India Pale Ale.  Sweet chicken + hearty corn + cleansing IPA = win.  This dish was thoughtfully orchestrated.  Crunchy bitter kale with sweet peaches, and bacon wrapped pork belly.  I appreciated the veggies that did a great job balancing the flavors of the fatty pork.  I smile.  The dessert was a peanut butter ice cream and spiced peanuts in a chocolate cobbler.  The cobbler was amazing with the Jester King Whiskey barrel rodeo stout (which contains kopi luwak coffee).  The roasty beer with vanilla undertones was the perfect complement to the sweet and bold chocolate.  Congrats to the Southwest Bistro and Jester King for an amazing dinner!

GO TEXAN Chef Showdown Results with Tummy Rumbling Photos

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!

GO TEXAN Chef Showdown at the Hyatt - Sept. 30th, 7 pm!

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.