Go behind the scenes with this video series to learn, experience and taste the best of this year's talent featured at the Austin Food & Wine Festival. April 25-27, 2014
The Underbelly Experience
In this final episode of our behind the scenes look at Underbelly, we catch up with Chris Shepherd and fishmonger PJ Stoops to explore the positive regional trend toward favoring bycatch.
Don’t miss this unique look at one of Houston’s hottest restaurants!
Learn | Taste | Experience
Chris Shepherd’s New Soondae
This time we go in the kitchen with Underbelly‘s Chris Shepherd to take a look at a recent authentic Korean addition to the restaurant’s eclectic menu. Watch how he plates and serves Soondae – aka blood sausage.
Snapper 101 with Underbelly’s Chris Shepherd
Next up in our video series, we head to Houston to check in with Underbelly’s Chris Shepherd. Recently nominated for a James Beard award, Chris knows the importance of starting with the basics. Learn how to filet a fish from an expert as he walks you through the delicate – and surprisingly simple – process from start to finish.
The Umai Mi ExperienceFor this last and final look at Jason Dady‘s new San Antonio restaurant Umai Mi, we chat with the chef about the local food scene and his unique approach to merging Hip Hop & Thai food in a casual, fun atmosphere. Bonus? Local artist Robert Tatum even stops by to talk about his design inspirations. Watch below!
Sharpen Your Som-Tam Skills with Jason DadyWere you a fan of Jason Dady‘s San Antonio restaurant, Bin 555? Did you know that he recently adapted the space to house his new concept – Umai Mi – in under three weeks? We caught up with the busy chef for an exclusive look at his sparkling new space and some special glimpses at the Asian fusion menu he dubs “so not authentic, it’s absurd.”
Jason Dady’s Singapore SlingReady to get a few more foodie tips from Jason Dady? Watch below as he goes behind the bar and whips up this deliciously refreshing Singapore Sling cocktail from his new restaurant, Umai Mi in San Antonio.
The Odd Duck ExperienceIn our final look at Bryce Gilmore‘s new restaurant, Odd Duck, we check in with the successful chef to get the brick-and-mortar backstory of his latest venture plus his thoughts on Austin’s evolving food culture. Watch below!
Goat + Pasta = Odd Duck DeliciousIn the second episode of our “Learn | Taste | Experience” videos at Bryce Gilmore’s new Odd Duck restaurant, we take you into the kitchen for a step-by-step look at the making of one of the most popular dishes on the menu.
See how the Goat Rolled in Pasta is crafted and hear from the expert on everything from ingredients to process and plating.
Breaking Bread with Odd DuckWe’re excited to kick off our 2014 video series by going behind the scenes at Bryce Gilmore‘s hot new restaurant, Odd Duck. In this first episode, we showcase how this unique farm-fresh outpost is making its mark on Austin’s culinary scene with its house-baked bread. It’s not often that a restaurant will create a bread program specific to the menu and the seasons, but Bryce and his team have done both.
Watch below for a step-by-step look at the making of their house baguette!