Our 2015 Chef Auction allows guests to bid on exclusive, once-in-a-lifetime dinner packages prepared by Austin's hottest chefs in order to raise money for nonprofits Sustainable Food Center and Urban Roots.
Enjoy fabulous food while doing good!
Bid on priceless food experiences
by Steve Wilson • Photography by Alison Narro
Roberto San Miguel, co-owner of Mongers Market + Kitchen, can cuss like a sailor when he wants to, but mostly when he’s quoting sailors. Thing is, he knows a lot of sailors.
He repeats an especially long and pungent blue streak that he heard from the mouth of a sea dog back in 2007, when Texas started making commercial anglers pay for the right to catch a set quota of red snapper. A former Corpus Christi fisherman himself, San Miguel thought the quotas were a good idea, but he listened respectfully until he could work in a question: “Who’s got the most quotas and are they willing to part with some snapper?”
by Elizabeth Winslow • Photography by Jenna Northcutt
The skin you’re in is the only skin you’ve got. It only makes sense, then, to take good care of it—it has to last a lifetime. As a protective barrier, our skin can be occasionally subjected to harsh environmental conditions. During the warmer months, this can mean sunburns from high ultraviolet (UV) exposure and breakouts from sweat, grime and blocked pores. And while it’s true that skin is a barrier, it’s also permeable, so treating summer’s host of skin challenges with chemicals or questionable ingredients isn’t the best plan. Luckily for us, we have several natural skin care experts in our community, ready to guide us through taking the...
by Abby Carney • Photography by Kate LeSueur
As Natalie Davis kneads out the bottom layer of lamb for a baked kibbeh, her husband Ben jokes, “Yes, a true butcher wants to make a dish that’s meat stuffed with more meat. But it’s actually a very delicate dish. One of the coolest things about it is that you almost make a pastry or crust out of the meat, and you make a batter with the bulgur.”
Kibbeh, a traditional dish served at nearly every Lebanese celebration, is typically made two ways: baked and raw. The baked version, made from a minced leg of lamb, involves two layers: sautéed lamb and onion atop lamb and bulgur. Everyone has their own style and special way of baking it—some like it very c...
by Les McGehee • Photography by Melanie Grizzel
Along the railroad stops of long ago, you’d often find a café nestled near the tracks. A tiny town, a d...
by Caroline Hahm • Photography by Leah Overstreet
It’s fascinating to me how Korean food has slowly made its way into the mainstream American palate. I...
by Claire Cella • Photography by Jesus Hidalgo
Travis Weige is accustomed to speed—he used to work as a media sales executive and was inundated daily b...