Archive Page 2

Good Eats. Great Sunday.

GoodEats97951JFTo say Whole Foods downtown is a hot spot for Sunday morning brunch is an understatement. From ladies lunching after church to power couples taking a break with their pups from a run on Lady Bird Lake, WFM downtown is a the Sunday place to be… Especially if the weather is nice as it was this past Sunday, and even more so when the hot cup of Joe you’re nursing is in anticipation of meeting Alton Brown. He was in town for a book signing of his newly released cookbook, Good Eats, the Early Years, and I managed an invite to the media preview event, complete with a fresh copy of the book for signing.

You know, Alton Brown, the quirky Foodie-meets-Mad Scientist Food Network celeb from Good Eats? Or perhaps you’ve seen him narrating the harried hour of slicing, dicing, sautéing, grilling, poaching, steaming, and plating as top chefs duel it out on Iron Chef America? Alton Brown is for cooking what Bill Nye the Science Guy was for kids learning about science. Yes, Good Eats may be high on the cheesiness factor, but  no where else have I learned such valuable tidbits. i.e. adding salt to coffee grounds while brewing takes the bitterness out; tomatoes weren’t introduced to Italian cuisine until the 19th Century; or that contrary to popular belief, a real Caesar Salad never contains anchovies, except for what content their may be in the Worcestershire sauce.

I’m happy to say the new cookbook offers many of the same clever tips and helpful history… and it has a whole host of recipes from the first 10 years of the show.

Library - 6348So did I learn anything from the famous food geek? Well, no. Believe it or not, all I was able to manage was a firm handshake and introduction, before my mind went blank and I was, well… star struck. He ended up asking all the questions: Do you like to cook? How long have you been a writer? Who would you like me to sign this book for?

Answer 1: Yes.

Answer 2: As long as I can remember, but professionally for a few years.

Answer 3: Me, of course! ; )

With such a line behind my I figured this wasn’t the time to get up close and personal anyway. But I will say Mr. Brown was all about business, but not in a fussy way. Convivial. Friendly. Even charming. I may not have opened the door to a budding friendship, but I do have a signed copy of his cookbook, and a quick snapshot to document the whole experience. Next time I’ll be more prepared. ; )

Good Eats cake by Whole Foods Market Bakery

Good Eats cake by Whole Foods Market Bakery

East Side Surprise

This weekend my husband and I decided to celebrate our 6-year anniversary a week early. After a nice brisk walk with our dogs in the cool fall weather, we freshened up and headed downtown to the Four Seasons Bar.

four-seasons-logoThere’s something about the lobby bar here that’s particularly inviting on the weekends. Whether you find an overstuffed couch or a stately leather wingback chair to enjoy a cocktail, there’s the unmistakable feeling that you’re sharing an experience in one of the biggest and best living rooms in the city. Myers chose a tasty seasonal lemon-basil mojito. I kept to my ‘usual,’ a clean and dry gin martini, up with a few olives.

We gabbed a bit about life, politics, where to travel next, and what the woman sitting next to the fireplace was thinking when she chose to wear that outfit in public… I have to admit, we were so cozy in our little spot, that I was hearing the appetizing call of the savory popovers from Trio calling my name downstairs, but before I could suggest we stay for dinner, Myers was whisking us off to the next destination.

1frontpgshowSome our favorite spots to celebrate a special occasion include Uchi, Wink, and Vespaio. But tonight, Myers wanted to keep me guessing. He steered us in the direction of East 6th Street to the hip and lively East Side Show Room. Having been to this vibrant turn-of-the-century-France  meets “City of Lost Children” sort of cabaret a couple of times before, I was thrilled to experience a change of pace from our normal fine dining haunts. In its brief few months as one of the city’s hip new spots, I’ve heard mixed feedback on the overall food. I was looking forward to seeing if this particular evening would add a notch in the positive or negative column.

We squeezed into a tiny copper penny-covered table in the center of the dining room, elbow-to-elbow with our neighbors who had already begun to let the good times roll. NOTE: This is not the place you go if you want to have the romantic tete-a-tete with your lovey. This is where you go when you want to sit back with some friends and melt into the bustling scene around you. Though this place is known for its intriguing list of both classic and inventive cocktails, we opted for a bottle of wine and a cheese plate to start while we perused the menu. I have to hand it to Chef Sonya Cote who, in her few short months at the helm of the Show Room’s kitchen, seems to have developed a relationship with most of the well-known local farmers and purveyors in the area. Almost everything on the menu is locally sourced.

I’ve only ordered from the main menu once–the lamb burger on a brioche with roasted tomatoes, Texas chevre, and a fried egg. It was heaven. But usually I’ve been swayed by the specials lacing the exposed iron beam across the main room’s entry in colored chalk. Tonight was no different. Myers opted for the Ribeye with fries and I chose the pan-seared chicken with fall squash and potato-carrot mash. Oh, and we couldn’t resist the gratin of the day–potato and goat cheese…

To say the meal was a hit is an understatement. Usually when I go to the three aforementioned favorites in Austin (Uchi, Wink, Vespaio), I pretty much expect to be blown away. And although I have enjoyed my past experiences at East Side Show Room, I really wasn’t expecting more than to simply take in the vibe and enjoy the food.

I’m happy to say my medium expectations rewarded me with an entire dining experience on par with some of the best in memory. The food we ordered was simple. Nothing artistically challenging or culinarily adventurous; just simple, flavorful, and good. It reminded me of when I was living in France for a brief time. I remember having exquisite meals at the most unexpected bistros and brasseries. And most of those meals included the simplest of dishes that once had the likes of Ernest Hemingway and F. Scott Fitzgerald penning literary masterpieces… (Granted, the lion’s share of that inspiration came from an abundance of alcohol, but the food played a role as well.)

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The ribeye was grass-fed beef, which can sometimes be chewy. But the marbling in this cut was rich lending excellent flavor to a perfectly prepared steak. It arrived resting on a bed of crisp thinly-cut fries that seemed to have been lightly kissed by the fleur-de-sel fairy. (Meaning, they were nice and salty.)

Library - 6310The chicken was juicy and tender, and although the plate was a little monochromatic in color, it was fragrant with flavor and the potato-carrot mash beneath soaked in all of the wonderful juices. The entrees were fantastic. And the potato gratin oozing with cheese, butter, and garlic was devilishly good too. Capped off with a luscious homemade pear tartlet, we were pretty much left undone.

But although the food was sensational, surprisingly, it was not the highlight of the evening. It was our anniversary after all, and though dining somewhere fun is always on the list of things to do, Myers has a knack for adding a little unexpected “umpf” to the occasion. This night was no exception.

As the name indicates, East Side is a show room. From the elaborate hand-designed bar by owner Mickie Spencer to the myriad art pieces that festoon the walls from local artist, this restaurant celebrates the visual arts. What I did not know is that my  husband had secretly arranged the purchase of a photo I had fallen in love with a few months ago. It was from Austin-based photographer Jeff Stockton. The subject: an Irish horse. I found after doing a photo shoot with Jeff for a Tribeza magazine story we were working on. To see some of his other work, I poked around on his website and was struck by the gaze of this little guy—a fact I happened to mention to my husband in passing conversation. I had no idea he’d remember this detail months later.

(A little background – 1) I love horses. I always have.  2) I spent a semester in Ireland in college and the affect that little green island had on me was profound and unmatched.)

Library - 6300Library - 6298While dining, Mickie stopped by our table to say hello and encouraged me to walk around the restaurant to check out the new art they’d just brought in that week. I took her suggestion and was stunned to see the horse, framed and hanging on the wall where my husband and Jeff Stockton had placed it earlier that day. I admit I shed a tear or two. After six years, I was reminded that I had married not only someone who knew my heart but who also knew how to keep life fun and unexpected. I married my best friend.

The Irish horse is now hanging in my living room; a reminder of a life I relish from my past and the life I have to look forward to.

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When It’s Restaurant Week, Go Out. Go Eat. Go Texan

Trio’s Breakfast of Champions

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They say Wheaties is the breakfast of Champions. After the breakfast I had this morning, I’d have to disagree. Seated by the window of the lovely Trio restaurant at the Four Seasons Hotel, my friend, Stacy and I couldn’t help but wish we had just risen from a long night’s slumber at the hotel in what many have called the most comfortable beds in the world. Alas, we were simply breakfast visitors, but with a fresh pot of Illy coffee and a sip of raspberry-pineapple-orange juice, we were just as pleased to be greeting the day in this cheery spot.

Trio offers a lovely selection of light and full breakfasts with everything from oatmeal and fruit to the classic American breakfast with eggs, meat, potatoes, and toast. Stacy quickly honed in on the acclaimed pancake trio with a banana-blueberry, a gingerbread, and a pecan-oatmeal pancake for a guaranteed sugar-rush meal, but I was here for one thing only, the Farmer’s Market Breakfast.

As part of the Texas Department of Agriculture’s Go Texan Restaurant Round-Up, this healthy-yet-hearty meal made with all Texas-based ingredients had been touted for weeks as the breakfast to beat all breakfasts and considering breakfast is without question my favorite meal of the day, I had to see for myself.

I have to admit I wasn’t disappointed. A big fluffy, bright yellow scramble of Alexander Family Farm eggs from Del Valle served with slices of fresh heirloom tomatoes sprinkled with crumbles of Pure Luck goat cheese from Dripping Springs made a beautiful first impression. And a sizzling side of spicy Elgin smoked sausage gave a decidedly Texas flavor to the meal, but the piece-de-resistance was the golden corn griddlecake served warm with a sweet drizzle of homemade blackberry syrup. This light-as-air circle of goodness had a perfect not-too-sweet quality with a peppering of fresh corn kernels throughout that brought a pleasant burst of sweetness with each bite.

Watch out, Wheaties, Trio’s Farmer’s Market Breakfast has your number. Wholesome, fresh, local, and delicious, this new breakfast champion takes the cake. (Or perhaps I should say, the golden corn griddlecake.)

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Roar of the Fork

Having finally recovered from my blissful breakfast coma—thanks to a lengthy stop at the gym and a light nibble for lunch—I was ready for round two. Next on the list for the Go Texan Restaurant Roundup: The Roaring Fork. I love this place. Although Texas can’t really claim it as its own, this Arizona-based American grill rewards hearty eaters with Western-style comfort food with a kick. From the green-chile-pork stew to the smoked ribs with Dr. Pepper barbecue sauce and the “Big Ass” burger with longhorn cheddar and smoked bacon, you’d think this menu was designed deep in the heart of the Lone Star State.

This week, the Roaring Fork chefs have devised a few special treats using the best of Texas ingredients. Tonight we started with fresh gulf oysters roasted in a field pea and corn succotash and topped with bacon and chives. I’m a fan of oysters in general—whether baked Rockefeller-style or simply raw with a squeeze of lemon and glass of champagne. This dish of oysters served on a piping-hot mound of rock salt could have stood alone in their creamy salsa of corn, field pea, poblano pepper, and onion, but the extra hint of smoky bacon simply proved the undeniable truth that everything is indeed better with bacon.

axis

Next was a devilishly good tenderloin of Axis venison from Broken Arrow Ranch in Ingram. (For those unfamiliar with Axis deer, they are similar in size to the native Texas whitetail, but maintain a reddish coat with white spots throughout their life, similar to a fawn. And the meat is spectacular. Less gamey than whitetail venison, Axis has a very lean, yet tender texture with a richer flavor similar to elk, but lighter than beef.) This dish was grilled in a sweet guajillo pepper glaze and served with a creamy mash of sweet potatoes from the Panhandle and a sauté of woodland mushrooms. It was heaven. And I honestly could have walked away from the table perfectly happy. But there was a certain Texas-pecan pie calling from the menu that I just had to try. Though not the dreamy sweet, gooey, and buttery slice of delight my grandmother used to make, this pie was pretty good—especially with the added hint of bourbon baked in. I think the butter-pecan ice cream served alongside may have been a little pecan-overkill, but then again, I’ve always been a plain vanilla girl when it comes to pies and cakes.

That being said, the Roaring Fork wins in the category of the most Go Texan menu for a restaurant that didn’t even originate in Texas. I look forward to checking out a few other locales on the round-up list. Only 4 more days to go!

Shake It. Stir It. Love It. It’s Austin – As Seen on Eat My Words on Texasmonthly.com

la condesaEvery town needs a cocktail to call its own. New York has the Manhattan (and for a good few years in the late ’90s, the Appletini), New Orleans has the Sazerac, and Milwaukee has, what else? Beer. When it comes to signature cocktails, Austin is no different. Except that instead of claiming just one “cocktail of all time,” this city of creative thought, live music, and generally keeping things weird, likes to name a new signature cocktail every year at the Austin Cocktail Throwdown.

In the past the town has seen the spicy-yet-controversial (long story) “Batini” from Lamberts, and more recently the “Fire In the Hole” from Ranch 616, which was simply a shot taken from a whole jalapeño filled with Tito’s Vodka, Paula’s Texas Orange liqueur, and lime juice, which is then followed by a chaser of Lone Star beer. (It doesn’t get more Austin-y than that!)

This year more than 20 local restaurants and bars entered their best concoctions into the 6th Annual Austin Cocktail Throwdown hosted by the Austin Convention and Visitors Bureau and sponsored by Tito’s Vodka.  The mission was simple: design a cocktail that has a distinctive “Austin” feel showcasing local ingredients and capturing the personality of this city. (Oh, and they had to use Tito’s vodka, of course.) The original entries were anonymously judged and narrowed down to a consummate top 5. (The most points were awarded for creativity, feasibility to be made year-round in a busy bar, and menu appeal.)

Read more…

Lamberts: No more Cream O’ Wheat, But New Additions to Make You Smile

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No More Cream O’ Wheat

Last Week, my husband and I joined a few friends for drinks at Lamberts. As is usually the case, we spent way too much time dithering over trying something new from the cocktail menu before settling on our old standbys; the Kentucky Thyme Lemonade for me (light on the sweet, heavy on the tart.); the lemony Shandy made with Blanche de Brussels and Limonata for my husband. It was actually his second choice. Sadly, his absolute favorite beer beverage, the Cream O’ Wheat has been stricken from the menu.  A simple mix of halves and halves, the Cream O’ Wheat was a happy marriage of equal parts Hooegarden (a Belgian-style wheat beer) and Guinness–It’s enough for a meal in itself, but rich and flavorful nonetheless.

Though this memorable macho apertif is no longer there, we did find a few new menu items to entice us to stay for dinner.

Memories of Cornmeal

The first was an appetizer of shrimp and toast. Seemingly simple, this dish had a nice twist to it with a creamy tarter sauce and thinly-sliced cucumbers spread on smoky grilled Texas Toast; a sort of nod to old-style English cucumber sandwiches. And unlike many battered and fried shrimp that arrive greasy and cake-y to the table, these little babies were crisp and golden brown in a cornmeal dusting.

The cornmeal reminded me of the big fish fry-s we’d have when I was a kid with my cousins. My aunt used to take my uncle’s fresh catch from a day of fishing and within minutes, she was heating up oil and serving up crunchy cornmeal- and beer-battered bass with a side of hushpuppies, cocktail sauce, and a cold Corona. (The Corona was for her. The rest was for me and my cousins to devour.)

Ok, so this was slightly more advanced than that. But the experience was just the same–we devoured it, cucumber toast and all.

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Sensational Salad

Lamberts has a way of making the average side salad seem anemic and plain against its menu of leafy greens. The grilled fig and arugula salad is no exception. A slightly wilted bunch of peppery arugula bathed in honey-balsamic dressing and slices of Manchego cheese would seem perfect enough but for the sweet and sugary grilled figs wrapped in smoky duck-prosciutto. (Cured in-house, of course.)

Even on a Wednesday, this place was packed. What I like about Lamberts is its casual-meets-fine dining feel. Business types in suits having afterwork drinks and apps over serious tete-a-tetes, cozy couples out for a not-so-ordinary midweek dinner, and gussied-up glam girls looking for fun on a girl’s night out. You’ll see it all here. But what you don’t see is pretention. At least not usually.

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Other Than Barbecue

Though Lamberts may bill itself as Fancy Barbecue, I’ve found I’m most impressed with the food when I order something other than barbecue–meaning, anything that you wouldn’t normally grab jar of sweet or vinegary sauce to slather on your entree.

Last week was no exception. The plump, grilled Hawaiian Swordfish was delightful–especially with a sweet watermelon, mint, and cucumber vinaigrette. But our favorite dish was a sliced Akaushi flat iron steak from Yoakum. This juicy beauty was served rare/medium-rare with a nice crusty salt and pepper rub. But the belle of the ball for this steak was the tangy fennel and caper chimmichurri spread all over it. Fresh. Tart. Sweet. Savory. They say chimmichurri is the new “it” condiment for 2009. If it tastes anything like this, I’d say they’re right…



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