Fall Events to leave you stuffed and tipsy

Fall is underway, and that means the food events are picking up like mobile homes in a tornado.  Excuse my sense of humor.  :o)  @windaddict and I will be in Denver covering the Great American Beer Fest over the next week, but here's some upcoming events to satisfy the glutton in you.  I also have some tickets to give away, so make sure you read the entire post. ~~~~~~~~~~~~~~~~~~~~ Wednesday, Sept 15th, 6:30 pm - Jeff Potter, author of Cooking For Geeks, is coming to Austin on a book tour.  He is giving a talk on the science of cooking and will show some sous vide cooking equipment. Event: Jeff Potter, author of Cooking For Geeks Location: Whole Foods (525 North Lamar Boulevard, Austin, TX‎), Mezzanine Time: 6:30pm Date: Wednesday, September 15, 2010 ~~~~~~~~~~~~~~~~~~~~ Wednesday, Sept 15th, 7 pm - Maker's Mark Whiskey Dinner at Highball.  Whiskey is delicious. In fact, it's so delicious, that aside from drinking it, sometimes we put it in food. There's going to be a lot of whiskey going around at this dinner, folks. The menu, four-courses of tasty whiskey-enhanced edibles, includes crab bisque served with White Dog, Texas Quail stuffed with a Maker's-infused duck liver mousse and served with underaged whiskey, beef tenderlion with a bourbon basted oyster mushroom duxelle, scalloped sweet potatoes and prosciutto bundled asparagus and served with a fully matured whiskey, and finally, an aniss scented creme brulee with salted shortbread, served with Maker's Mark 46.  Tickets are $57 and include everything listed above.  Purchase tickets here: http://www.thehighball.com/events/whiskey-dinner-7pm-55/   ~~~~~~~~~~~~~~~~~~~~~ Saturday, Sept. 18th, 11am - 4 pm - Taste of North Austin invites you to sample good eats, enjoy live music, cooking demonstrations, children's events and fabulous shopping.  Food samplings and children’s activities will require wristbands. Beer and wine will be available for purchase at select restaurant booths. A wristband of 10 tastes is available for purchase for $20 at Simon Guest Services at The Domain. Purchase you wristband before September 12th for $5 off.  Location:  The Domain, 11410 Century Oaks Terrace, Austin, TX.  Contact for more information: Lauren Harris, Area Director of Marketing, 512.873.8099. ~~~~~~~~~~~~~~~~~~~~~ Sept. 17-20th - Whole Foods Turns 30!  Join Whole Foods as they celebrate their 30th birthday.  See here for list of events and activities.   ~~~~~~~~~~~~~~~~~~~~~ It isn't a secret that Indian food has a special place in my heart.  Here's an event I don't want to miss.  Saturday, Sept. 25, 5-9 pm - Taste of India invites you to enjoy Indian Cuisine, entertainment from 6-7:30pm, henna art, and name writing.  Proceeds from this event will benefit orphanages in India and locally to Austin Mobile Loaves & Fishes. $3 for admission to this event that is sure to stimulate your taste buds.  Location: St. Williams Catholic Church in Round Rock.  More information here: http://www.facebook.com/event.php?eid=146498762038181&ref=mf I also have 15 pairs of tickets to give away to this event.  To win a pair: Tweet "@misohungry I want to go to Taste of India! Benefits @MLFNOW!" ~~~~~~~~~~~~~~~~~~~~~ Wednesday, Sept. 30th - 6:00 pm -  Chef Showdown at the Southwest Bistro at the Hyatt.  I've judged several Chef Showdowns, and these are events that will leave you wondering how you managed to eat stuff so much in your face.  Here's the details! WHO: Go Texan restaurant chefs representing the Driskill Grill, Roaring Fork, and Southwest Bistro WHAT: The Hyatt Regency Austin hosts the third Go Texan Chef Showdown, a multi-course gourmet chef competition featuring local ingredients. Event is part of the Go Texan Restaurant Round-up. WHEN: Thursday, September 30, 2010. Cocktail hour begins at 6 p.m.; Chef Showdown at 7 p.m. WHERE: The Hyatt Regency Austin Southwest Bistro | 208 Barton Springs Rd., Austin, TX 78704. TICKETS: $49 plus tax and gratuity. Includes wine pairings. Limited seating. Event reservations are available via opentable.com or by calling 512.480.2035 ~~~~~~~~~~~~~~~~~~~~~~ Mondays Starting Sept. 13th - Hotel San Jose announced today the return of steak night, a monthly prix fixe menu prepared by Chef Larry Mcguire of Perla’s and Lambert’s with reservations at 6:30 pm, 7 pm, 8:30 pm, or 9 pm. The meals range from McAllen Ranch NY Strip ($40) with seared mushroom and shallot relish, Niman Ranch Natural Rib Eye ($40) with fennel salsa verde, Certified Angus Beef Filet ($45) with Hollandaise and fresh horseradish, or Ahi Tuna Steak ($40) with smoked paprika chimichurri. Served with salad, grilled asparagus, steak house potatoes and crispy shallots, diners are in for a real treat.  Dessert includes Mexia Pear and blackberry cobbler served with vanilla ice cream. Wine options for the evening include ($9/glass or $34/bottle) Fontsainte Corbieres Rouge from France 2008 vintage or Hugl Weine Gruner Veltliner from Australia 2008 vintage.  If you're craving a steak, the prix fix menu is sure to satisfy your tummy.  Hotel San Jose is located 1316 South Congress Avenue Austin, TX 78704. Reservations are limited, for more information or reserve your table call 512-852-2350. ~~~~~~~~~~~~~~~~~~~~~~~ Thursday, Oct. 7th- 6:30 - pm - Tour De Vin at Whole Foods Downtown.  I have 3 words.  This event rocks.  This is where I first had StEats last year, and it was absolutely amazing.  Trying food for the first time that tasted like comfort food is kind of mind blowing in that dejavu-Inceptions-meets-Matrix kind of way.  If you like food and wine with from other cultures, you'll love this event.

Kicked up French Toast stuffed w/ Goat cheese and topped w/ Ice cream

The inspiration for this concoction came from Restaurant Jezebel.  Their honey - lavender goat cheese stuffed French toast - made with sweet Challah bread, served with Sri Lankan cinnamon ice cream and Vermont maple syrup was simply heaven.  I could smell the sweetness from the syrup and the cinnamon from across the restaurant.  I loved it so much I had to make a boozy version of my own.  This version has four types of alcohol: two bourbons, porter, and pecan praline liquor.  I like to go all out.  :o)  This recipe is pecan praline liquor dipped Challah bread French toast stuffed with bourbon cinnamon goat cheese topped smothered with 512 Pecan Porter chocolate sauce topped with Pecan Praline ice cream and a maple bourbon pecan.  Enjoy! Ingredients: French Toast: 6 thick slices Challah Bread (or sub Brioche) 2 eggs 1 tablespoon milk 1 teaspoon pecan praline liquor (substitute brandy or sugar if desired) butter or pan spray Goat Cheese Filling (makes enough for 2 batches of this recipe): 4 oz soft goat cheese (cheve) 1/4 teaspoon cinnamon 1/2 tablespoon bourbon 1/2 tablespoon agave nectar or honey Porter Chocolate Sauce (makes 4-5 cups of chocolate sauce): 2 cups dark bittersweet chocolate (chips, discs, or chopped) 2.5 cups Pecan Porter (substitute another porter or stout if needed) Ice cream and toppings: Pecan Praline, Buttered Pecan, or vanilla ice cream I used maple bourbon pecan.  You may substitute other candied nuts, sprinkles, or whatever else you like.  Chocolate sauce preparation: In a double broiler, melt the chocolate over low heat.  Once the chocolate is melted, slowly stream in the porter slowly and whisking in vigorously.  The chocolate might get clumpy or break.  Don't fear, just keep mixing.  For a thinner sauce, use more beer.  Keep in mind that when it comes to room temperature, the chocolate will harden up.  If the chocolate it too thick when cooled and you want thin it out, you can warm it up in a double broiler, water bath, or microwave.  Add more beer, and proceed to whisk.  For a syrupy mixture, the ratio needs to be at least half or more (much more) beer. I store mine in a canning jar on the counter.  No refrigeration needed.  The Goat Cheese Filling is very simple to make.  Just mix all the ingredients together.  Refrigerate until needed. French Toast preparation: In a bowl, beat the 2 eggs, 1 tablespoon of milk vigorously incorporating air.  Substitute brandy or sugar if desired.  The sugar will help the toast brown and caramelize quickly.  The mixture should become a pale yellow color.  In a heated pan, add butter or pan spray.  You know which one tastes better.  Quickly dip both sides of the bread into the egg mixture, then place in the pan.  Do not dip the bread slowly or leave it in the egg too long.  Challah is a soft bread that will soak like a sponge.  Cook each side of the bread at medium temperature until both sides are golden brown.  Cooking at high heat will blacken the outside while the inside still isn't cooked.  Assembling: Each serving is uses two slices of French toast (easily shareable for 2 or even 3 people).  Place one slice on a plate, and top with about 1 oz or more of goat cheese.  Spread goat cheese around so that it evenly covers the French toast.  Cover with another slice of French toast.  Spoon about 3 tablespoons (or more if you really want it) of porter chocolate sauce over the French toast.  Top with a scoop of ice cream and a maple bourbon pecan.  Enjoy! The ingredients. Mmm..... golden, brown, and delicious. Topped with the goat cheese. Stacked and ready to  be dressed. Another angle. I bought a real ice cream scoop just for this photo. And another angle. It's melty time. There can never be too many photos of beer and chocolate.