St. Philip's Pizza Crust from Heaven

St. Philip is nothing short of answered prayers. We now have it - another amazing restaurants in South Austin to join the likes of Lenoir, Sway, and Odd Duck. Here's some recommendations from my first visit.  *Disclosure: I really like Uchi, Uchiko, and the staff there. I guess I'm biased in that I'd like their next venture.

1. Get a beer. Their beer list is thoughtfully crafted so you ought to start with one.

2. Meatballs. I had the chicken meatballs, and I dipped my pizza crust in the white sauce. The meatballs are so juice and flavorful. The flavor of chicken comes through while being perfectly balanced with the spices, herbs, and sauce.





3. Pizza. Specifically the mushroom pizza. The crusts of the pizzas are amazingly tender and fluffy with a crispy bottom. It is like eating clouds of heaven. My heaven is pretty awesome. The mushrooms pizza is drizzled with an utterly delicious umami sauce that is pretty much savory orgasm in a bottle. The mushrooms were so earthy and meaty that it was as if you were eating in the middle of a forest. I was one with nature, and a pizza.

I had some left over pizza the next morning. OHHHHHHHHHHHHHHHHHHHHHHHH yes!

4. We were gifted with a dish of potato chips. If you thought something s basic couldn't be improved, you are wrong. These chips are delicately paper thin with a salty and tangy crunch. Do not skip.

5. A version of chicken and churros that is sure to make you go "Wha?"

5. Pick up some goodies on your way out.

Like these fine buttery goodies.

Or this lovely chocolate smores snowball? 

St. Philip is still has a few days to go before they officially open to the public on Oct. 2nd. I hope you can wait until then!

@JesterKingBeer Dinner at @UchikoAustin Photo Post

Here's a photo post from the vault.  Back in Jan. 2012, Uchiko did a fantastic Jester King Beer Dinner.  With American Craft Beer week around the corner, Uchi, Uchiko, and Uchi Houston will be hosting beer pairing dinner May 12, 14, and 18th.  You can grab tickets here: http://www.eventbrite.com/e/uchi-specials-for-american-craft-beer-week-tickets-11466728293?aff=estw

Here's the photo evidence of the past dinner with Jester King.  I don't know what will be in this year's dinner, but it'll be just as kickbutt!











 

 

 
 
 
 
 
 
 

Austin Food Keeps Going After the Festival: Chef Angela Majko on CHOPPED tonight

It is the Tuesday after the Austin Food and Wine Festival, and it was a pretty amazing weekend.  I'm still sailing by on the endorphin and adrenaline rushes facilitated by the camaraderie of the Austin food community and newly forged friendships with chefs and food lovers from other cities. While that is over, tonight is still a very special for another local chef, Angela Majko.  Angela is a sushi chef at Uchiko, and she'll be on CHOPPED tonight!  If you're available, swing by the viewing party at Draught House, 9:00 pm tonight, Tuesday, April 30th, 2013.   Food trailer Oyama by alumni of Uchiko will be on site serving Japanese/Mexican fusion cuisine.  The episode will be projected on a big screen and Chef Majko will be in attendance. Draught House is located at 4115 Medical Parkway, Austin, TX 78756.

Below are some fun panorama photos from this past week.  More blog posts to follow. 

My view as a #CityWide86d judge at Uchiko Austin.  I felt like a zoo animal.  Everyone kept watching me and taking photos of my plate.  Chef Jeremy is to my right. 

This was my view at the start of the Taste of Texas evening event of the Austin Food and Wine Festival. 

The grills at the Tim Love meaty love event.  It really isn't called meaty love, but I like the name.

The growing crowd waiting to come into Chef Paul Qui's demonstration at the Austin Food and Wine Festival. 

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. 

Dessert Project #3 @CarillonAustin

What happens when you put some of the hottests pastry chefs in the same kitchen?  You get a decent fill of deliciousness.  A big thank you to Chefs Plinio Sandalio of Carillon, Philly Speer of Uchiko, and Steve Cak from Parkside for inviting me to the Dessert Project Experience, where pastry chefs do dinner. 

The first dish up was an amuse bouche made up of a trio of cauliflower.  From a puree to bright shades, it was as amusing to the eyes it was to the palate. 

Why yes, I did run around to the back to watch the plating.


The plate reminded me of Mardi Gras.  Show me your beads?


I caught chefs taking photos all night long.  Here's Philly.


This dish was the Maine Scallop with Celery Root, White Chocolate, and Kumquat.  You might think that the dish would be too sweet, but it was perfectly balanced in flavor and texture.  I could eat this up all night long.


Caught Chef Steven Cak in the act!


This drop dead gorgeous dish has got to be my favorite borscht so far.  It is Warm Borscht, Corned duck, Red and Golden Beets, Caraway Rye, Granny Smith Apple, and Creme Fraiche.


The borscht was poured at the table, and it was rich with favor and interesting in texture.  If you didn't like borscht before, please see Chef Steve Cak for an attitude adjustment.


The next dish was Crispy Beef Tongue, Corndog Puree, Red Cabbage Kimchi, and Sriracha Jus.


It was kind of like a corn dog, kind of sort of, but way better.


Next was a little sorbet with basil seeds that wasn't on the menu.  It was a lovely palate cleanser.


And here's the plating of the Red Cabbage Creme Brulee.


Beets with white chocolate and pistachio.  This dessert reminded me again, of how vegetable can have a place at the dessert plate.  The subtle yet distinct flavor of the red cabbage in this offering was like the veggies snuck up on you.


The final tasting of the night were little Chouxs filled with Plinio's Trentino Gelato.  I've had the Bill Norris Honey Mezcal, and it is pretty darn tasty as well.  I would highly recommend them.


Hello, Lovely Chouxs!


The Happy Chefs!


More Happy Chefs!