Bryce Gilmore

Barley Swine

About:
Barley Swine originates from humble beginnings: a farm-to-trailer food truck called Odd Duck that gained such a dedicated following, its chef was driven to open a restaurant. Since opening in 2010, tables at Barley Swine have become a hot commodity and guests frequently rave about the curated menu of locally sourced small plates and craft beers. The restaurant encourages sharing dishes with loved ones and has created an ambiance that fosters a sense community and friendship.  

Edible Austin Chef Auction - Barley Swine from Edible Austin on Vimeo.

The Auction Package:
A private interactive dinner for 10 with Chef Bryce Gilmore at Barley Swine with beer and wine pairings included on Sunday when the restaurant is closed to the general public for service. 

Restrictions: 
Date of dinner must be mutually agreed upon by the purchaser and chef. Valid January 2014–December 2014 with 4-6 weeks notice requested. Event depends on Chef availability. Sunday evening only. 

BUY TICKETS TO THE LIVE AUCTION EVENT HERE.

PARTICIPATING CHEFS
Click on Chef names to learn about auction packages.

Paul Qui  .  Bryce Gilmore  .  David Bull  .  Josh Watkins  .  Monica Pope  .  Brian Malarkey
Mat Clouser and Callie Speer  .  Tink Pinkard  .  Tatsu Aikawa and Tako Matsumoto

Lover of Cheese

By Marilyn McCray
Photography by Bill Albrecht

Cathy Strange considers food to be one of the few universal languages, much like music. And if food is a language, then cheese might just be interpreted by Strange as the word for “passion.” She’s the cheese buyer for Whole Foods Market, and a fervent advocate for an industry that respects the regions, seasons, animals that contribute and the artisans involved.

Weeknight Fare

By Marla Camp
Photography by Marla Camp

Eve Chenu and Tobin McGill are busy professionals. She is a personal trainer and certified Aston Patterning practitioner and he is a member of Whole Foods Market’s national accounting team. Making meals and eating together is time consciously carved out and protected. “We’ve gotten better cooking together,” explains Tobin. And both place great stock in quality ingredients as well as quality time.

'Tis the Season

By David Alan
Photography by Jenna Noel

If tipsy were a season, it would be winter. Yet with so many beverages to enjoy and so few months of cold weather in Austin, it can prove challenging to give each potable the appropriate attention and savoring it deserves. Here’s how to get started. 

Chilly weather favors more spirit-driven cocktails. In the heat of summer, a classic Manhattan doesn’t offer much in the way of refreshment, but on a nippy night it hits the spot.

From Gate to Plate-Making Meat

Rene Ortiz

By MM Pack
Photography by Marc Brown

Executive Chef Rene Ortiz of La Condesa has plenty to say about food and restaurants. He’s got a lot to say about family, too, both in and out of the kitchen. For him, the topics aren’t mutually exclusive, and it’s not just talk, either. Ortiz puts his heart where his mouth is by focusing his passion on what’s important: his family and friends, a lifelong love for the restaurant business and leaving a legacy of responsible, inspired cooking and eating.

On the Hunt

Story and Photography By Carol Ann Sayle

Occasionally, a person will stroll through our farm stand in the winter, their eyes appraising tables full of broccoli, beets, carrots, greens and sweet potatoes. Then, apparently uninterested, they’ll turn and head out.

Before they retreat completely, though, I’ll sometimes intercept them and ask out of curiosity, “What are you looking for?”

Jams and Jellies

By Amy Crowell
Photography Courtesy of Stephanie McClenny

When I first began searching for ways to preserve my wild harvests, I found a lot of jelly recipes. At first, I couldn’t imagine adding anything to dewberries or mulberries to make them taste better, and since most jelly recipes call for tons of sugar, I chose to freeze most of my harvests instead. Then I started collecting loads of agaritas, prickly pear tunas, elderberries, green mustang grapes and many other perfectly edible—though less tasty—wild fruits. At that point, I gave in to making some jams and jellies and learned that sugar is a fabulous preservative that complements the flavors and textures of wild fruits.

Natural Epicurean

The culinary academy tucked away in an unassuming South Austin strip center is not your typical cooking school. There are Viking ranges and Vita-Mix blenders, yes, and steamer baskets, tagines and mortars and pestles. Absent, though, are the fryers—because nothing is fried. There is no instruction on butchering, no sautéing of meats, no preparing of roulades. In fact, there is no meat at all. Welcome to the Natural Epicurean Academy of Culinary Arts, one of the few plant-based, all-natural cooking schools in the U.S.

Edible Austin wins 2012 EDDY Awards!

Edible Austin took home two Eddy Awards this year at the 2012 Edible Communities Publishers Conference:

• BEST COVER, photography by Knoxy, Fall 2011
• BEST ELECTRONIC FEATURE for our video content accompanying our story on Valerie Broussard, forager for the W Austin, story and video by Terrence Henry, Fall 2011.

Edible Austin also was recognized as a finalist in five categories:

• Best Editorial: Food or Cooking Focused: Breaking Down a Chicken, by Zack Northcutt, photography by Jenna Noel, Edible Austin COOKS! 2011
• Best Editorial: Cooking Feature: Wild Game Meals, photography by Knoxy
• Best Editorial: Spread or Layout: Franklin Barbecue, story and photos by Marshall Wright, design by Jenna Noel, Summer 2011
• Best New Idea: 2011 Edible Texas Wine Food Match event, June 2011
• Best Website

Bride of Tequila

A Conversation with author Lucinda Hutson, by Shannon Oelrich
Photography by woodywelchphotography.com

A visit to Lucinda Hutson’s iconic amethyst-purple casita in the Rosedale neighborhood isn’t complete without a tour of her verdant gardens and a nip of tequila. Not a shot, mind you, just a little taste in a glass, much like a serving of fine liqueur, to be enjoyed slowly while strolling among the rooms of her extensive outdoor growing space; each room a tiny vignette with mosaic works, unique furnishings and carefully chosen plants.

Our Man in the Field

It’s high noon at the Austin Whole Foods flagship store, and serious foodies are pouring through the sliding glass doors in search of a reviving goji berry smoothie or a handful of picante-glazed pistachios. Shoppers are surrounded by fruit and vegetables in mounds, baskets, ranks, stacks, pyramids and buckets. Half-hidden behind a bunker of bananas, a lean Asian-American man with a shaved head and heavily tattooed arms listens intently as an elderly shopper expresses her sympathy for local ranchers.

From Hot to Not

By Carol Ann Sayle

After a frustrating dearth of salad greens, and an almost barren September, we who eat “local” rush into the fall season with huge anticipation. But, gosh, the first couple of months don’t bring much relief, do they? And where is the winter squash? The fall tomatoes? Good questions, and the not-so-desirable answers can be found in our two distinctly different growing seasons: Hot and Not.

On the Market

By Soll Sussman
Photography by Jenna Noel

I first met Mexican cuisine expert and cookbook author, Diana Kennedy, more than 25 years ago while interviewing her at her farm in Zitácuaro, Michoacán—about a three-hour drive from Mexico City. Even then, when environmental activism wasn’t exactly common in Mexico, her home was known as the Rancho Ecológico for her intense practice of rainwater conservation and other ecological steps.

The World According to Carp

Story and Photography By Mary Syrett

When and where was the last time you hooked a dozen or so big, beautiful fish in one afternoon? It happens year-round in the Hill Country—but many are missing the boat simply because the abundant and delicious fish known as carp suffer from a bad PR rap.

First introduced into the United States from Europe around 1876 as a potential food source, carp were stocked throughout much of America in the 1880s and 1890s.

Pie for Breakfast Party

By Carol Dawson
Photography by Andy Sams

Some years ago, my then-new boyfriend told me that he liked to throw a party every Thanksgiving morning based on the premise of dessert first. After all, who has the stamina or available gut space to relish the coup de grâce with the enthusiasm it deserves after the turkey gorge fest?

Zack Northcutt

By Robin Chotzinoff
Photography by Marc Brown

About 27 years ago, Zack Northcutt was photographed near Bryan, Texas, holding a 50-pound rack of sausage on his five-year-old shoulders. “It was the best chef picture ever taken,” he says. It was certainly prophetic. Back then, Northcutt had no idea he’d end up in culinary school, but he was already showing signs of a deeply carnivorous soul. 

Grow Forth and Conquer

By Rob Hodges

Five-fifty a.m. I reach for the alarm, roll out of bed and throw on ragged clothes. Climbing down in the dark from the bamboo-and-thatch tree house, I make a pit stop at the compost toilet, then stumble to the boot room. The hogs await, bellowing in anticipation. Once in the pen—shovel and five-gallon bucket in hand—the wrestling begins. The 200-pound hog is a formidable opponent—throwing his weight around, knocking me off balance and slamming me into the pen. But I’m in control (sort of).

Tiki Time

By David Alan
Photography by Jenna Noel

The Eastern Polynesian-inspired tiki theme was a dominant aesthetic in American popular culture for decades. No doubt images come to mind of Hawaiian shirts, grass skirts, mai tais and the eponymous torches. “Polynesian Pop” proliferated in the postwar years and is resurfacing again with the opening of elaborate tiki bars like Smuggler’s Cove in San Francisco. In honor of this tiki renaissance, let’s prepare an ambrosial concoction, garnish it extravagantly and take a look inside the thatched-roof hut.

Edible Communities Local Hero awards announced for 2012

Last fall, we asked readers to vote for the farm, restaurant, food shop, food artisan and nonprofit who they felt are making a major contribution to our local food community. Here we proudly present the winners—and their reactions to the news.

Farm / Farmer: Springdale Farm, Paula and Glenn Foore. “What a HUGE surprise! We are thrilled beyond words and humbled to be in such great company as other current and past award winners. The support we have received from the Austin local food community continues to boggle our minds. Thank you, Austin. We love you!”—Paula and Glenn Foore

Chef / Restaurant: Chef Sonya Coté, East Side Showroom. “What an honor it is to receive this award from our community! It's been my mission to regularly buy as much food from our town as possible. This is an award that I am very proud of.”—Sonya Coté

Food Shop: Antonelli’s. "This is truly an honor; we are both humbled and delighted that Austinites love our shop and that they support the artisanal cheesemakers and other craftsmen whose goods we feature. We’re able to do what we do because folks care about quality products and good, real food. Thanks to our team of passionate cheesemongers, our loyal customers, our wholesale partners, and most importantly, to the artisanal producers who work hard to create delicious food that we love and are proud to carry (and eat!).”—Kendall and John Antonelli

Food Artisan: Dai Due. “There is probably no higher honor than recognition from within the community. People understand what we do and choose to support us, which compels us to keep at it and reaffirms that what we are trying to achieve is the right path.”—Jesse Griffiths and Tamara Mayfield

Nonprofit: Sustainable Food Center. “We are thrilled and grateful to be the recipient of the Local Hero Award. I truly appreciate the awareness thatEdible Austin brings to this region’s food and farming community. They have been a terrific partner in our joint efforts to strengthen the local food system.”—Ronda Rutledge