Belated Birthday @CongressAustin Experience

It has been well over a year since Congress Austin opened.  I decided that for @Windaddict / @HopSafari's birthday, we would give it a whirl.  I did learn that I should have adjusted my camera settings more before eating the dishes.  For now, here's a short photo post of what we enjoyed.

Congress Austin offers a three course ($75) and a seven course ($125) tasting menu along with a dessert menu.  I was a little worried that the three course menu would not be enjoy for my endless blackhole of a stomach, but with a few extras and gifts from the kitchen, I was overstuffed. 

The first extra that we ordered was the Golden Ossetra Caviar, Butterfish "Rillette" with Cardamon Yogurt and Rye toast.  If you're the type that enjoys a decadent treat, you'll want to try it.  Even if you do show up at Congress in shorts and flip flops, this dish will make you feel fancy smancy.

My other favorite savory luxurious dish of the evening was the White Lobster Bisque with Tomato-Fresno Jam and Lobster Ricotta Fritter.  It was richer than licking anglaise sauce off of a Tessla.  Don't ask me where I came up with that metaphor. 

This photo is one of my favorites of the evening.  It is the Lime-Basil Sorbet with Yogurt Mousse, Mango, Calamansi, and Compressed Pear.  The basil seeds are very typical in Asian desserts, and the combination with the mango was a great pairing.  I loved the way the light turned this plate into a work of art.

A big thanks to Chef David Bull and the crew for sending out some delicious treats!  @Windaddict / @HopSafari had a great birthday!

Star Power Dinner at the Carillon with Kyle Maclahan, Animal Restaurant, and many others

I giant (I mean GIANT) thank you goes out to @MeetatTexas, the Carillon, and the staff for having @windaddict / @hopsafari and I over for The Texas Hill Country Wine and Food Festival Star Power event.  The evening from start to finish was just perfect. All photos by @windaddict/ @hopsafari. There's the sexy Sandra Spalding of Twin Liquors strutting her stuff.  Of course, Chef Brad Farmerie, Executive Chef of Public New York, was in attendance.  There were jokes about foie gras butter. Mmm....... foie gras butter. Larry Kocurek of Kocurek Family Charcuterie plating up some of his delicious creations.  A view from the back of the house.  Chefs from Congress Austin and the Carillon working together.  Aside from the dinner, here a short list of little touches that made the night memorable. The weather was breezy, cool, but not chilly. Dinner was served the courtyard under the stars, making this a truly Texan-y affair. I'm not sure if the out of town guests and chefs were given the low-down on Austin food culture, but they sure fit right in.  Everyone, I mean everyone, was wearing smiles and you could see the excitement in their eyes.  This is true at all the other events as well.  One might think that it is stressful for the a chef to travel half way across the country, suffer from jetlag, and then prepare food in someone else's kitchen.  Not true for the troopers at this event.  There was nothing but happy faces and bubbly personalities at this event.  Some of the chefs were so cute, I wanted to put them in my purse and take them home. I sat across from Richard and Bunny Becker from Becker Vineyards during the dinner, and they were just the sweetest couple you've ever met.  There was some exciting energy at the event, and it was nice to see our friends all dressed up and having fun.  I told you there were smiling chefs.  Chef Vinny in the back looks on. And now for the food porn. Kocurek started off the evening off with Venison Prosciutto wrapped around Juniper-Canteloupe Geleé, Cheek-to-Cheek Terrine (Confit of Pig Jowl & Beef Cheeks braised in Red Wine) topped with Italian Fruit Mustardo and Port Wine Reduction, Pâté de Campagne topped with Caraway Mustard, and Shrimp and Crawfish Boudin Blanc on a bed of Bacon Leek Ragout with Sauce Americaine.  I especially liked the venison prosciutto wrapped around juniper-canteloupe gelee.  It had the flavors of prosciutto wrapped melon, and the texture of something exotic.  The other favorite was the shrimp and crawfish boudin blanc on a bed of bacon leek ragout with sauce (not pictured).  It was a fancy version of Louisiana flavors served in a bite. The first course of the was rabbit, artichoke, English peas, meyer lemon and Saltine Sumac Tuile prepared by Chef Josh Watkins at the Carillon.  The salty, citrusy and meaty dish was delightfully Spring-y with the English peas and fresh crisp greens. And the Chefs take a break to discuss things, Chef Josh, Chef Jon, and Chef David. The next course by Chef David Bull from Congress was Salmon Belly, Sunchoke, Sunflower Sprouts and Seeds with a brown butter dijonnaise.  The salmon belly was ever slightly crisp on the outside and incredibly juicy with salmon flavor on the inside.  That is some of the juiciest and most flavorful salmon I've had.  Chef David Bull takes photos of the quail dish.  Are we sure that he's not a food blogger? Everyone looks on, waiting for their turn to taste. During this next course, Kyle sits at our table for a little chatty time.  Chef Jon Shook and Chef Vinny Dotolo from Animal Restaurant sent out an amazing Thai BBQ quail, scallion, citrus, cashew, and yogurt.  The Thai BBQ quail had amazing, I'm talking amazing flavor and tenderness.  The meat was oh-so-juicy and delicious.  That violet is strategically placed.  Chef Jon brings out the pork ribs. Yehaw! Time for the pork. Chef Jon and Chef Vinny's next dish was also a pleaser.  The balsamic pork ribs were so succulent, sweet, and with meatiness that would turn Fiona Apple into a carnivore and write an album about it.  They have set the standard for ribs.  Chef Philly looking intense with the plating. Lastly, the dessert by Philip Speer of Uchiko was Kaffir Lime, Avocado, Honeydew, and Cucumber.  This dessert was oh-so-light, citrus-y, and simply uplifting after the meaty meal.  There is no doubt in my mind that Philip is really just an amazing magician.  His concoctions with flavors and textures makes me wonder if he get his ideas from freaky dreams.  I've had some really freaky food dreams, like one which ended with me having a pet pig.  I showed the pig at dog shows.  I caught Chef David Bull pointing at Kristi Willis.  I don't recall the topic of conversation, but it was apparently very funny. It looks like Kyle has the Chefs on a panel discussion.  I'm pretty sure he's just thanking them.  There's that sexy Sandra Spalding with Kyle Maclahan and myself.

Chefs under Fire an the Carillon's Tasting Menu

I had the opportunity to attend the Chefs under Fire event on Nov. 30th at the AT&T Executive Education and Conference Center.  While I didn't have the opportunity to try the dishes made by the challengers, I did have the opportunity to sample some tasty bites from the Carillon by Chef Josh Watkins.  If you haven't been to the Carillon yet, here's your chance to give them a try.  From Wednesday, Dec. 16th - Saturday, Dec. 19th, Chef Josh Watkins will be offering a fabulous tasting menu for just $30.  This meal is a steal.  Judging from the chit chat about it on Twitter, you'll want to make reservations.  Menu posted below.  Other photos from Chefs under Fire by me, unless otherwise noted. The candied garlic in this dish was simply fantastic.  It was sweet and nutty, and something that you wouldn't expect to with red meat.  The Braised Beef Short Ribs with celery root, apricot glaze, and black pepper gastrique was amazingly tender.  This morsel has set the standard for fork tender in my book.  I had to eat about five of these, just to make sure they were really all that tender.  I think they are, but I might need more just for testing.  Photo by John Knox. Pineapple, cheese, and curry aren't usually served together, but I don't think the Carillon is the usual restaurant. I tried to capture some photos of the flurry of chefs in the kitchen prior to the judging, but alas, most of them looked like a blur. The main activity of the evening was the judging of the dishes by Celebrity Chefs David Bull, Tyson Cole, and Kent Rathbun.  While I was expecting an intense presentation, the judging was more entertainment than I had imagined.  The three celebrity chefs had jokes up their sleeves that kept the crowding laughing all night.  These photos are by John Knox.  More Photos here. Information and details about the Chef under Fire winners here.  Busy chefs. Tyson celebrates something. Sharing chef secrets. Martin Weaver, the creator of the pumpkin bbq sauce. David, would you like some rosemary? Loren Root wins!