Total: 1763 results found.
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By Kristi Willis
Photography by Marc Brown
The grand ballroom of the Four Seasons Las Colinas, in Irving, is packed and lessons in geology, geography, agriculture and chemistry are flowing over the crowd. If not for the sets of wineglasses in front of each participant, it would be easy to mistake TEXSOM, the Texas Sommelier Conference, for a science symposium. Certified and aspiring sommeliers attend this annual conference to hone the exacting art of helping customers choose the perfect bottle or glass of wine. What most of those customers don’t realize, though, is how demanding and evolving this craft truly is.
By Marla Camp
Photography by Jenna Noel
Three weeks after Andrew Dorsey met Jane Cronk, he invited her to dinner—at his parents’ house, sans parents.
It was their first official date; the first meal Andrew cooked for Jane and the first time Jane met Andrew’s parents (they vacated the premises shortly thereafter). Jane remembers the beautiful white roses Andrew gave her that night, and, of course, the meal. “It was really fattening,” she laughs. “There was an awful lot of butter.”
By Carol Ann Sayle
Photography by Carole Topalian
Photography by Jody Horton
Paggi House Chef Shane Stark's Texas Rack of Lamb with Shepherd’s Pride lamb (San Angelo), Hands of the Earth (San Saba) turnip puree, Wateroak Farms (Bryan) goat ricotta ravioli—garnished with Bella Verdi (Dripping Springs) mache.
By David Alan
Photography by Jenna Noel
Ice, the most common ingredient in cocktails, is one that we barely give more than a passing thought to—even in the dog days of summer. The frosty foundation serves two critical functions in cocktails: to chill and to dilute. Indeed, almost 25–30 percent of a properly made cocktail is water from melted ice. Some dilution is a good thing—can you imagine drinking a Manhattan without chilling it first? On the other hand, too much dilution makes for a watered-down mess.
The life of a bread maker is not for the faint of heart—waking up before the sun, enduring hour upon hour on your feet and keeping an exhaustive eye out for anything that might ruin a batch of dough are the norm. But for Barrie Cullinan of Amity Breads, Pastries and Friends, the commitment required to live this demanding, routine-driven lifestyle is ideal for her efficient, hardworking disposition.
By Elizabeth Winslow
Photography by Pauline Stevens
What is now the lively, noisy, vibrant, densely populated neighborhood of East Austin was once a dark-alluvial-soil-rich stretch of the Blackland Prairie—part of the True or Tallgrass Prairie and habitat to the indigenous Comanches and prairie-dependent species such as buffalo, antelope, badgers, prairie wolves, prairie dogs and burrowing owls.
Growing Home host Marla Camp visits with Kirsten Bourne, the marketing manager for the popular Bi-Rite Market in San Francisco. Owner Sam Mogannam, along with food writer Dabney Gough, have just come out with a new book, Bi-Rite Market’s Eat Good Food, A Grocer’s Guide to Shopping, Cooking and Creating Community through Food. Download this podcast or listen to this podcast now...
By Marshall Wright
Few things represent the spirit of Austin more than Tim League’s Alamo Drafthouse theaters. From their innovative approach to cinema and dining to their funky preshow movie reels, live events and brazenly bold attitude about talking and cell-phone usage, the Drafthouse has helped shape our Keep Austin Weird ethos. It’s no surprise, then, that League’s approach to the burgeoning craft-cocktail movement would be the same. Joining the ranks of his wildly successful Highball cocktail lounge are two new bars under the Drafthouse umbrella: Midnight Cowboy and 400 Rabbits.
By Robin Chotzinoff
Photography by Marc Brown
The new apartment is exactly right: a view of downtown from the 19th floor, skulls and antlers on the 10-foot walls, fresh flowers, antique typewriters in the studio. At 32 and 30, respectively, Paul Qui and Deana Saukam are the epitome of Austin hip. In the last year, Paul took time off from his executive chef duties at Uchiko to compete in Bravo’s Top Chef, while Saukam—Qui’s personal manager and publicist as well as his girlfriend—kept his East Side King trailers going and his name in the press.
By Andrea Abel
Photography by Meg Griffiths
Twenty miles east of Austin lies a bit of the Mediterranean in Central Texas—the two acres Randy Graybill calls Texas Lavender. A recent visit to the farm found Randy transplanting over a thousand lavender plants, many started from cuttings. Long rows marked by string and wooden stakes snaked across one end of the field, and subsequent rows showed larger plants, soon to have spikes topped with reddish-purple blooms.
On a muggy Wednesday morning, Chef Alma Alcocer-Thomas and her pastry chef, Courtney McBroom, pick through the produce at Boggy Creek Farm Stand, filling their baskets on behalf of Jeffrey’s Restaurant. Even as between-seasons as this particular week happens to be, Alma finds plenty of inspiration: cucumbers, tiny-but-robust cherry tomatoes, tender, pale-green bok choy, eggplants and two salad mixes rich with bright-red leaves.
Edible Communities Announces Edible Austin as the winner of a 2007 MarCom Award and 2008 EDDY Award
Edible Communities is pleased to announce two prestigous awards for Edible Austin. in their first year of publication!
By Karen Banks
The Sustainable Food Center (SFC) works daily with alarming statistics. Consider the following:
In Texas, one in five adults—and one in four children—is hungry. More than a million Texans don’t have access to enough food to maintain an active, healthy life. A quick trip to the grocery store to purchase a missing ingredient for an evening meal isn’t an experience many low-income people understand, not when assembling a balanced, nutritious meal takes resources they just don’t have.
By Sarah Bird
You get your salad greens from Boggy Creek, your tofu from White Mountain, your bacon from Pederson’s, your goat cheese from Pure Luck. The eggs you’re going to dye for Easter are from your own backyard chickens. Your “coffee” is brewed from chicory grown by a neighbor, and you’ve considered whitening it with milk you express yourself.
Could you be any more local?
Depends. Let’s get out of the larder, into the library, and analyze what we find lurking there. If you need an abacus to tally-up the number of scribes you’ve sourced from out-of-state, and your bookshelves are groaning beneath a tower of ginormous doorstops from New York, well, I don’t know how to put this any more gently: you’re eating locally and reading globally.
By David Alan
Photography by Dustin Meyer
Most serious drinkers have probably sipped a Pisco Sour, Flip or Ramos Gin Fizz during their tipsy travels. But the majority of people are still surprised the first time they see a bartender crack an egg into a cocktail shaker. While the use of eggs in cocktails is on the rise in trendy cocktail lounges, it’s by no means a new phenomenon. Eggnog and the Tom and Jerry have been around for over a hundred years, and drinks marrying eggs with wine, ale and spices first appeared in recipe books centuries ago—well before the publication of the first modern cocktail guide.
Story and Photography by Lisa Fain
In The Cuisines of Mexico, Diana Kennedy includes a recipe for making pineapple vinegar that calls for nothing more than fresh pineapple, sugar and water. With a little patience and a bit of faith, in a few weeks you’re guaranteed a tangy, sweet liquid that’s perfect for jazzing up salads, marinating meat or brightening up salsas. I had to try it.
The word vinegar comes from the French vin aigre, which translates to sour wine.
By Elizabeth Winslow
Photography by Whitney Arostegui (above) and Chris Corona (below)
After years spent working in the film industry, Joaquin Avellan fell into his new avocation by accident. His father came to the States from the family’s native Venezuela for heart surgery. After the surgery, the elder Avellan needed help returning home to his dairy, where the Llanos grasslands meet the Andes mountains, near the village of Barinitas. Joaquin volunteered to go back with him and get him settled.
By Terry Thompson-Anderson
Photography by Sandy Wilson
The journey from the theater to the vineyard has been an interesting one for Texas winemaker Don Pullum. Since he’d always had a passion for literature and a flair for the dramatic it was natural for him to pursue a career in the theater as a young man. His plan was to get some theater experience under his belt then return to his hometown of Corpus Christi and start a small regional theater.
As the owner of the Eastside Café, I’ve been on intimate terms with an organic garden for many years. So it may seem odd that I’ve only lately begun eating seasonally and locally. But our garden produce is so precious to our restaurant that my business partner, Elaine Martin, and I never take any of it home. We’ve always wanted it all to go to our customers.