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 Thinking Little
So I hope you will enjoy some perspectives on "thinking little" we have in this issue of Edible Austin. David Ansel writes about the downsizing of restaurants in our booming food cart culture. Jeremy Walther demystifies the microbiology of nurturing our soil to grow more productive and healthful gardens. Robin Chotzinoff introduces us to Broken Arrow Ranch’s back-to-basics field-harvested wild game. Marshall Wright opens his lens for us for a new feature called Back of the House featuring James Holmes’s elemental cooking behind the line at Olivia. Lucinda Hutson illuminates our journey paying homage to our loved ones in her Dia de los Muertos column. Soll Sussman catches Diana Kennedy at the farmers market lamenting that we’re still using plastic bags even though we should know better by now. And new columnist Lisa Fain takes us on a guided tour of making bratwurst from scratch. Her column Handiwork will be a seasonal DIY of cooking adventures.
Cover: Mussels simmer in a bath of Lone Star beer at Olivia.
Photograph by Marshall Wright.
Recipes Courtesy of Geyla Camp:
Perfect Pie Crust
Devilish Manicotti
Chicken Fancy
Barbecued Meat Loaf
Stewed Pork in Peanut Butter Sauce
Notable Mentions
Go Texan, Renewable Energy Roundup & Green Living Fair, For Love of Water, BookPeople & Edible Austin present author Pamela Walker, Inside Austin Gardens Tour, Fredericksburg Food and Wine Festival, Rude Mech's Oyster Club, Market Growers Symposium
Notable Edibles
Rain Lily Design’s rooftop garden, Green Gate Farms, Break It Down, Whole Food Market’s Local Producer Loan program.
On the Market with Diana Kennedy
Diana shops our farmers markets and speaks her mind.
GOING MOBILE
Austin's booming cart culture has historic roots for entree into the restaurant market.
Game on
Broken Arrow Ranch field harvests wild game from over a million acres in Texas.
Herb-Crusted Venison Fillets with Horseradish Sauce/Broken Arrow Ranch
Pearl Brewery.
Kitchen Pride Mushrooms.
Chorizo stuffed Mushrooms/Dai Due
Oyster Mushroom Salad/Dai Due
Taglierini al Funghi/Siena
Hongos al Epazote/Whole Foods Market Culinary Center
Mushroom Cappuccino/Lake Austin Spa Resort
BBQ Portabella Burgers/Lake Austin Spa Resort
Pork & Mushroom Chilaquiles with Winter Squash, Red Chile Salsa & Papaya Relish/Lake Austin Spa Resort
Mushroom Salpicon/Lake Austin Spa Resort
Red Wine Risotto with Mushrooms and Pancetta/Lake Austin Spa Resort
Roast Chicken with Sage and Mushroom Cream/Lake Austin Spa Resort
The French connection.
Soupe des Ardennes (with thyme and homemade croutons)/Justine's
Poisson Rôti à l’Anis/Chez Nous
Beet Soup/Aquarelle
Ratatouille/Chef Alain Braux
Saving our Soil: part one
Restoring our soil creates a sustainable, natural food factory.?
Olivia
Glimpses behind the line at Olivia.
Toast of the Town
Take a guided tour through Austin's burgeoning wine bar scene.
On the town.
Fig Manhattan/Péché
Gingered Apple/Bill Norris of FINO's
Alamo Drafthouse's Slacker Sandwich.
Early fall is for the birds.
Practicing patience.
Growing good things to eat in Texas.
There’s a fungus among us.
Hunting the elusive morel.
Gardening tips for the season.
Lisa Fain makes October brats.
October Bratwurst
Champurrado to die for.
Directory
Cleofas Ramírez Celestino at Mexic-Arte Museum.
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