Austin Food Magazine - Fall 2014

FROM TUSCANY TO TEXASAustin’s Pizza Evolution | Dolce Neve’s Gelato Indulgence | Recipes From Italia

FALL 2014

CAKE & MUFFINBLEND

G L U T E N - F R E E

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2014

Zilker Park | 7-10pmSaturday, December 6th

CONTENTS6 LETTER FROM THE EDITOR

10 CONTRIBUTORS

12 TOAST OF THE TOWN Social Events

15 HERBIVOROUS EATERS Don't Tell Them It's Vegan

16 ITALIAN VEGAN RECIPE

21 TASTEFUL CREATIONS Cooking with Trish

26 ROVING APPETITES Three Little PIgs | Way South Philly

28 CELEBRITY SPOTLIGHT Child Chef | Brandon Scawthorne

30 GET YOUR CHEF TOGETHER In The Kitchen

33 SIP IT Austin Cocktails

ByeJoe Spirits

AUSTINFOOD

FALL 2014

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36 LETS TAKE IT OUTSIDE Travaasa Farm

42 TRAVEL Hotel Ella: Goodalls

68 THE SWEET SPOT Dolce Neve

The Cupcake Bar

72 UP IN SMOKE Micklethwait Craft Meats

76 CHEF'S INNER CIRCLE Kent Rathbun

79 A LA CARTE Cold Brew Coffee

80 TASTEFUL TECH NoWait App

81 SAVOR OUR FLAVOR Must Visit

6 TUSCANY IN TEXAS Austin Food Magazine

36 LETS TAKE IT OUTSIDE Travaasa Farm

42 TRAVEL Hotel Ella: Goodalls

68 THE SWEET SPOT Dolce Neve

The Cupcake Bar

72 UP IN SMOKE Micklethwait Craft Meats

76 CHEF'S INNER CIRCLE Kent Rathbun

79 A LA CARTE Cold Brew Coffee

80 TASTEFUL TECH NoWait App

81 SAVOR OUR FLAVOR Must Visit

FE

AT

UR

ES

48

BUON APPETITOAndiamo

54APPARECCHIA

LA TAVOLAVespaio

61

PIZZERIAHomeslice

austinfoodmagazine.com FALL 2014 7

AMIDST THE BEVY OF AMAZING TEXAS BARBECUE, Tex Mex dishes and cozy food trucks we have to choose from in

Austin, many of us crave more culture in our cuisine options. No major city in the United States can rightfully call itself

a serious food town without considering its selection of italian cuisine. Despite what some may consider as “typical”

italian food, Papa John’s and Olive Garden are not the only cynical options we have available when considering one

of the most influential cuisines in world history. There’s no such thing as common food in Italy’s old country. Italians

have a deep love for traditional cooking that is anything but clichéd.

Arguably the most influential of all cuisine in Europe, Italian food and the influence of its techniques and flavors

have become as much of a staple in American culture as it is across the pond. Generations of Italian families have

migrated to Texas, preserving their own style of classic recipes and methods their ancestors have passed on. As a

result, there’s a stellar collection of fine italian cuisine across the city that even the most snobbish of food critics in

Austin can savor.

As a an avid food writer and enthusiast, the most common question is always, “What’s your favorite restaurant?” Given

that my exposure to Italian food in our city has spanned a small spectrum from slices on Sixth to unlimited salad and

breadsticks at lunch, Italian fare never made it high atop the list. It is not because I did not enjoy the options in town,

but more so because I didn’t realize the options were so damn good! After hours of research (tasting, savoring and

indulging) I am singing a slightly different tune. The local italian cuisine may never engulf my enormous favoritism

toward the central Texas barbecue machine, but it has rekindled my enthusiasm.

Austin may never rival the culinary metropolises in the number of options one has

for quality Italian cuisine, but variety does not always trump quality. After enjoying

this issue, I hope you will appreciate the superb italian cuisine our city has to offer.

While we were able to explore a few options you’ll read about, I hope it will encourage

you to explore the diverse terrain for yourself. After hours of “research”, strangely,

I still have no idea which of Austin’s Italian dining options is my favorite. I suppose

it’s time for more research. Hope to see you there!

HAYDEN WALKER, EDITOR IN CHIEF

LETTER FROM THE EDITOR

AUSTIN’S ITALIANCRAVEBY HAYDEN WALKER

PH

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O B

Y C

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PUBLISHERS Shawn K. Lively, Robert Sek

EDITORIAL TEAMEDITOR IN CHIEF Hayden Walker

ASSOCIATE EDITOR Andrea Haughton

CONTRIBUTING WRITERS Daniel Ramirez, Trish Wesevich,

Kristen Sheppard, Taylor Butler, Hayden Walker,

Meagan Vitek, Alisha McDarris, Andrea Haughton,

Rory McNeil, Markia Flatt, Amy Drohen, Janet

McCullar, Lela Jamalabad (Intern)

RECIPE CONTRIBUTER Trish Wesevich

ART & PRODUCTIONART DIRECTOR Kamryn Walden

WEB DESIGN Hayden Walker

CONTRIBUTING PHOTOGRAPHERS Becky Kittleman, Courtney

Pierce, Alisha McDaris, Kristin Sheppard, Colton Stark

LETTERS TO THE [email protected]

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AUSTIN FOOD MAGAZINE IS AUSTIN OWNED AND

OPERATED. PUBLISHED BY AUSTIN FOOD, INC.

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ALL RIGHTS RESERVED.

FALL 2014

MORECONTENTS

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21 36

42

68 72


(512) 248-8771 | [email protected]

FOR FULL MENU AND MORE, VISIT: www.CateringWithaTwist.com

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AUSTIN FOOD & WINE FESTIVAL

LEFT TO RIGHT | 1. Graham Elliot, Richard Blais, Ming Tsai, Christina Grdovic, Andrew Zimern 2. Jane Ko 3. Tim Love 4. Chef Ming Tsai 5. Andrew Zimmern

6. David Bull 7. Richard Blais (2014 Rock your Taco Winner) 8. Tyson Cole


GELATO WORLD TOUR

TOAST OF THE TOWN | SOCIAL EVENTS

CHEFS DINNER

CHEFS DINNER WITH Roman Murphy, Ben Edgerton, Andrew Wiseheart, Chef Scot Loranc, Carol Huntsberger, Brandon and Yelena Scawthorn.

2014 GELATO WORLD TOUR STOPS IN AUSTIN FOR IT'S ONLY NORTH AMERICAN VISIT. Sixteen of the best gelato artisans from the United States

competed to create the worlds best gelato flavor.


There’s some stigma with most meat-eaters (not all,

mind you, but most) that makes them believe that if they

ingest a side dish not dripping in mayo or soaked in ba-

con grease that the moon will eclipse the sun, dogs will

start walking around on their hind legs, and they’ll im-

mediately be transformed into a scrawny specimen with

pale skin, organic cotton pants and a head scarf.

I haven’t done any case studies to figure out why they

believe these things to be true, but it appears that they

do. Which is why they won’t touch a vegan side-dish

with a nine and a half foot pole. Unless! They don’t know

it’s vegan. In fact, most omnivores wouldn’t know vegan

if it jumped out of a compost bin, gave them a healthy

dose of vitamin c, and filled their bellies to capacity. If

they don’t know that you used Veganaise in that pota-

to salad or coconut milk for whipped cream, they may

even enjoy their meal. Then, when they sit back, stretch

out their legs, rub their full belly and state how delicious

everything was (especially the peanut butter balls), then

you can tell them it’s vegan and sit back and enjoy their

looks of shock and surprise.

So the next time you’re invited to a backyard BBQ or din-

ner party, come prepared and don’t tell them it’s vegan.

HERBIVOROUS E ATERS | DON'T TELL THEM IT 'S VEGAN

It happens all the time: You spend hours on those

meatless balls and homemade sauce, go to three

different stores to find vegan cream cheese for your

7-layer dip, decorate the prettiest cupcakes on the table,

and all that’s missing at the end of the party is one and

a half servings.

You go to all the trouble of preparing a nice side dish

or dessert for the get-together and the attendees don’t

touch a thing. They don’t hover over and think maybe if I

have room on my paper plate after I fill it with more deli-

cious things. They won’t revisit your contribution when

they come back for seconds. They may even step two

feet away from the table when they reach the casserole

dish with your name on it as if there were an impen-

etrable force field surrounding it.

Then you end up hauling a nearly full bowl of your ja-

lapeño-papaya couscous that’s way too much for your

family of two to polish off before it goes bad back to

the car after the cookout simply because you told ev-

erybody it was vegan.

That’s right. Omnivores hear the word and run. They

run as far and as fast as they can, all while peering over

their shoulder to make some kind of vegetarian joke or

sad excuse for why they couldn’t possibly try your egg-

plant stack (You think I maintain this figure by eschew-

ing meat? He says while patting his beer belly or Some-

body’s got to eat beef or cows will over populate the

planet).

Solution: Don’t tell them it’s vegan. Ever. Seriously. Un-

less, of course, those cookies or hearts of palm cakes

are so unfathomably delectable that you secretly hoped

no one would eat them so you could have them all to

yourself. Because that’s what will happen the minute

you utter the V-word.

Don’t Tell Them it’s

VeganBY ALISHA MCDARRIS

Alisha McDarris


MUSHROOM RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

ITALIAN CUISINE. The mere thought of it is enough to strike fear and dread into the hearts of vegans everywhere.

Between the cream-based sauces, beef-stock soaked veggies and ubiquitous parmesan, an animal product-free Italian

dish can be hard to come by. And lets be honest: spaghetti with marinara can get old and it can get old quick. But

fear not! The next time someone suggests heading out for Italian, suggest staying in and try this delectable recipe

for a completely vegan, homemade variety of a beloved pasta dish. - Alisha McDarris

PASTA3 cups whole wheat flour

1/2 teaspoon salt

3/4 cups water (+ 3 tablespoons water)

2 teaspoons extra virgin olive oil

INSTRUCTIONS

In a medium bowl, combine flour and salt until well mixed. Form a small well in the middle and pour in the whisked mixture of ¾ cup plus 3 tablespoons of water and 2 tablespoons of olive oil. Slowly mix the wet and dry ingredients until the dough is thick enough to knead, then do so for 5-8 minutes. Form it into a ball then let it sit, covered, for 10 minutes.

After it has rested, split the dough into two equal parts and use a pasta maker to roll out the dough per your maker’s instructions. If you don’t have this handy device, grab a rolling pin and start rolling on a surface dusted with flour. You want each strip to be long and narrow, about 6 inches wide.

After the dough has been rolled thin, but not so thin that it will break apart when you fill it or lift it from the board, cut into squares and top half of them with the mushroom filling in mounds of about 1-2 teaspoons.

Moisten the edges of the pasta or wonton wrappers with water to help it stick together then lay the a pasta square or another wrapper on top, gently pressing down around each pile of filling, being careful to get as much air out as possible. Score around the edges of each ravioli with a fork.

Now you can either freeze the ravioli and cook it later or gently place 4-5 at a time in salted boiling water for 6 minutes or until they float. Remove them carefully with a slotted spoon or flipper and place on cooling rack to drain for a few moments.When the ravioli is no longer soggy, arrange on plates or bowls, drizzle with the cream sauce and enjoy! I promise it will be well-worth the effort!

Note: Don’t be afraid of making your own. It’s not as hard as it looks, though you will need a fair amount of countertop space. However, if it seems a feat equal to summiting Everest, run out and grab some wonton wrappers from your local grocery store (usually near the tofu).

HERBIVOROUS E ATERS | ITALIAN VEGAN RECIPE


CREAM SAUCE1/4 onion, diced

1 clove garlic, minced

1 teaspoon extra virgin olive oil

1 15 oz can coconut milk

1 cup water

1/2 cup raw cashews

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1 teaspoon cornstarch (or arrowroot powder or flour)

1/2 teaspoon salt

2 tablespoons sun-dried tomatoes, finely chopped

INSTRUCTIONS

Sauté the onion in olive oil for a few minutes until translucent, then add the garlic and cook for a minute more.

In a blender or food processor combine the water, coconut milk, cashews, nutritional yeast, lemon juice, cornstarch and salt until smooth. Pour into the sautéed vegetable mixture and whisk as it comes to a boil. Add the sun-dried tomatoes and let it all boil together for 3-5 minutes until the sauce has thickened.

Note: Creamy, delicious and flavorful, a little goes a long way.

HERBIVOROUS E ATERS | ITALIAN VEGAN RECIPE

FILLING8 ounces of finely chopped mushrooms

1 cup onion, finely chopped

1 clove garlic, minced

1 tablespoon extra virgin olive oil

1 teaspoon salt

1/2 cup raw cashews

1/2 cup water

1 tablespoon fresh Italian parsley (minced)

INSTRUCTIONS

Sauté mushrooms and onions in olive oil until tender and most of the water has evaporated. Add the garlic just before the vegetables are finished cooking. In a blender or food processor combine the cashews, water and salt and blend until the mixture is creamy and smooth. Combine the sauce mixture with the mushroom mixture and cook on medium for around 5 minutes until the cream sauce has thickened. Set it aside for placement in your ravioli squares.

Note: It’s delicious, but be careful not to overfill the ravioli squares or they will fall apart when you cook them.


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Embracing the true culinary culture of Italy requires passion and creativity.

Combining a few savory recipes created by Chef Trish Wesevich, a

luxurious Tuscan style home nestled in the Texas Hill Country, and a

passion for authentic italian cuisine provides the setting for a breathtaking

journey to Italy. Commissioning world class porcelain selections by Judy Blair

Interiors and Chef Trish’s vision of classic italian cuisine proves one can bring

the taste of Tuscany to Texas.

Taste of TuscanyWRIT TEN BY TRISH WESEVICH

ARCHITECTURAL PHOTOGRAPHY BY BECKY KIT TLEMAN

CULINARY PHOTOGRAPHY BY COURTNEY PIERCE


CHICKEN BAKED WITH FIGS & OLIVES

4 boneless chicken breasts

6 dried figs or 6 fresh figs, halved

1/2 cup pitted black olives

2 tbls. balsamic vinegar

2 tbls. olive oil

10 basil leaves

salt & pepper

TASTEFUL CRE ATIONS | COOKING WITH TRISH

CHICKEN BAKED WITH FIGS & OLIVES SERVED WITH ROASTED BROCCOLINI

Pound chicken breasts until about 1/2” thick and even all around. Place in shallow, oven proof dish and pour over chicken all remaining ingredients. Let marinade for 30 minutes. Preheat oven to 325 degrees. Place dish in oven and bake for 25 minutes. Serves 4.

ROASTED BROCCOLINI

1 to 2 bunches Broccolini

Olive Oil

Pine Nuts

salt & pepper

Preheat oven to 425 degrees. Heat 2 tbls olive oil in sauté pan and toast pine nuts until just golden. Cut off tough, bottom stem of broccolini and coat with olive oil making sure flowering ends are well coated. Sprinkle with salt and pepper to taste. Roast in oven on sheet pan for 25 minutes or until broccolini is crispy and caramelized yet tender. Top with toasted pine nuts.

By Trish Wesevich



LAMB LOIN CHOPS COOKED IN TOMATOES WITH BASIL PESTO SERVED WITH GURGUGLIONE

LAMB LOIN CHOPS WITH BASIL PESTO

6 lamb loin chops

1 to 2 upper leg lamb bones

4 to 5 large cloves garlic, peeled but not chopped

1 small white onion finely chopped

2 lbs ripe, fresh San Marzano tomatoes

1 can diced San Marzano tomatoes

olive oil

bay leaf, thyme and parsley

sea salt and freshly ground black pepper

In a large pot, heat 2 tbls olive oil. Brown loin chops on each side in olive oil after sprinkling with salt and pepper. 2 to 3 minutes each side. Remove from pan. Brown lamb bones and remove from pan. Saute onion on low in same pot on low for 5 to 7 minutes or until almost golden. Do not let brown. Add garlic the last minute and stir. Return lamb and lamb bones to the pot. Mix in dice tomatoes and cook down for 2 minutes. Add canned tomatoes, 1 bay leaf, 1 tsp thyme and 1 tbls parsley. Season with salt and pepper. Close pot tightly and simmer on low for 2 hours stirring occasionally. Once ready, remove lamb bones. Spread pesto over lamb and serve. Serves 6

PESTO SAUCE

2 to 3 garlic cloves

3 tbls olive oil

24 basil leaves

In a mortar, combine garlic, basil and olive oil. Work until it becomes a thick paste. Can be made in a small food processor.

GURGUGLIONE

Gurguglione is a traditional side dish in Tuscany served with grilled meats and fish.

4 large mushrooms, cut into quarters

4 Roma tomatos, quartered

1 large zucchini, cut into 2 inch chunks

1 yellow squash, cut into 2 inch chunks

1 red bell pepper, cut into strips

9 to 10 cloves of whole peeled garlic

1/4 cup Olive Oil

1/2 cup Balsamic Vinegar

Sea Salt & Freshly Ground Pepper

Combine vegetables in one large mixing bowl. Pour in the vinegar, olive oil, salt and pepper and let marinade for 30 minutes. Spread on deep sheet pan and roast in a 450 degrees oven for 20 to 30 minutes stirring once.

By Trish Wesevich



CRESPELLE

1 cup milk

3/4 cup Bona Dea Gluten Free Flour (or regular all -purpose flour)

2 eggs

1/8 tsp salt

butter

crepe pan

LAYERED CRESPELLE WITH TOMATO SAUCE, PROSCUITTO & CHEESE

Pour milk into bowl and sift in flour, whip in eggs and salt and mix until smooth. Heat crepe pan and add 1 tbls butter. Pour batter onto pan and tilt and rotate until batter distributes evenly. As soon as batter becomes set, slip spatula underneath, flip and cook the other side. Stack the crespelle on a plate with sheets of parchment paper between each one. Set aside. Makes 9- 12 pancakes or crepes.

FOR THE FILLING

1 - 14 oz can San Marzano diced tomatoes

3 tbls high quality olive oil

1 clove smashed garlic

2 tbls. finely chopped parsley

salt & pepper to taste

1 cup finely chopped proscuitto

1/2 cup shredded parmigiano reggiano cheese

1/2 cup shredded mozzarella

Preheat oven to 400 degrees. Make filling by heating olive oil lightly and stirring in crushed garlic in sauce pan. Cook until garlic is aromatic. Add the parsley and continue to stir. Pour in canned tomatoes with their juice and add salt and pepper. Bring to a low simmer for 15 minutes, stirring occasionally and until the tomato liquid has been reduced and has separated from the fat. Remove crushed garlic from sauce and turn off heat.

Lightly smear a round cake or pie dish with butter. Choose the largest crespelle to put on the bottom. Coat it thinly with the tomato sauce and sprinkle over it chopped proscuitto, grated Parmesan and grated mozzarella and cover with another crespelle. Continue on until you have used up all of the crespelle. Leave enough sauce to very lightly smear over the top and sprinkle with the Parmesan cheese.

Bake on the uppermost rack of the oven for 15 minutes. Transfer to a serving platter without turning over. Allow to settle for several minutes before slicing. Serve with a green salad or chopped, raw vegetables.

By Trish Wesevich

adapted from Essentials ofClassic Italian Cookingby Marcella Hazan


• Each item is handmade to order

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• Collaborative blades are all individually hand-forged using old world techniques by Japanese bladesmiths

• Wide selection of steels and finishes

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Three Little Pigs

At an age where many might consider

retirement, Chef Raymond Tatum is

working harder than ever. The long

days and intense labor it takes to

run a business almost single handedly can be

taxing, but Raymond takes it all in stride. His

masterful command of his ingredients turn

each plate into a work of art, and his devoted

fans fall in line to consume his creations. Like

any artist answering his calling, he has to cook.

And Austin gets to reap the benefits.

As the name suggests, Three Little Pigs is an

ode to pork. Delicious, natural, anti biotic and

hormone free pork cooked an

endless amount of ways. The

pig cheeks sell no matter what.

The pork belly tops “best of” lists

time and time again. Even the

more experimental cuts, like

intestine, are a thing of divinity

(for those brave enough to give it a try.)

Raymond is in the company of a gifted family

of cooks, pastry chefs, and an overachieving

son who shares his passion for Asian food.

The inclusion of Chinese black bean sauce or

piquant kimchi make each dish an amalgam of

the traditional and the future. Dishes are wildly

bold, yet refined, like the confit of pig cheeks,

using his own clarified pork belly fat. It’s not

often you’ll see twice cooked pork tongue on

a menu, and almost never out of a trailer. But

innovation is par for the course at Three Little

Pigs. And for the record, the pork tongue is

out of this world.

Beyond pork, the venison sausage and Brussels

sprouts are a crowd favorite. Chicken and beef

make appearances on the always changing

menu, as does the finest seasonal produce.

The gluten and meat intolerant will always

have options, too, as Raymond

will whip up something special for

those with dietary requests.

To simply state that this is the best

food coming out of a trailer doesn’t

do it justice.

Rather, it’s more apt to describe the euphoria

the eater feels when taking that first bite. The

sheer volume of flavor that is underscored by

incredible textures and colors create a perfect

symphony. Every single dish. Every single time.

Each offering is a stroke of genius, an edible

masterpiece.

BY KRISTIN SHEPPARD

ROVING APPETITES | THREE LITTLE PIGS

1209 Rosewood AveAustin, TX 78702

Hours:Tuesday-Saturday5:00pm-10:00pm


Thinly sliced beef cooked on a flattop with lots of onions. A

roll that bites you back. A thick, warm layer of Cheez Whiz.

These are the components of an authentic cheese steak,

the sandwich that defines the City of Brotherly Love. The

ingredients sound simple enough, yet outside of Philadelphia, people

rarely get it right.

Way South Philly gets it right. Very right. Owner Willy Pearce recognized

a need in Austin and partnered with his brother to open the popular

trailer at the East Side Fillin’ Station at 6th and Waller. He worked on

his recipes and sourced his ingredients from vendors to get the right

components for a legit cheese steak. (We’re talking Amoroso’s rolls,

people.)

The Rocky themed menu includes vegan (The Adrian) and gluten free

(The Mickey) options, but most come for the succulent meat topped

with variations of toppings. Those who want a straight up classic should

order the Balboa. The Marciano is a pizza steak, another South Philly

favorite. The sandwich is topped with sharp provolone and tangy

tomato sauce and delivers a one two punch to your taste buds.

The spunky little trailer caters to both the lovers and the fighters. $59.99

buys Balboas, sides of tots, drinks and a wedding ceremony for two.

The entire Way South Philly staff is ordained so hungry patrons can

get hitched right at the trailer. Vow renewals are popular amongst

romantic hipsters, especially on Valentine’s Day, when they are free

with a sandwich.

Fighters can get in the ring with The Italian Stallion, a gargantuan

roll overflowing with steak, peppers, onions, mushrooms, tots and a

generous helping of Cheez Whiz. Competitors who can finish the six-

pound behemoth in 12 rounds (that’s 36 minutes) get to create their own

sandwich for the menu. Many have tried…two have succeeded. Pearce

recommends getting into fighting shape by training with The Lil’ Stallion,

which is huge in its own right. Eaters with a little extra stomach room can

finish with another East Coast delight: Tastykake Butterscotch Krimpets

and Peanut Butter Kandy Kakes.

The tastes are strictly Philadelphia with friendly service that is all Austin.

The trailer is covered with photos of people posing with iconic Philly

landmarks like the Liberty Bell or Rocky statue. Bring your own photo

for the truck and Willy will buy you a cheese steak!

1104 East 6th StreetAustin, TX 78702

Hours:Wednesday-Sunday | 11:00 am- 2:30 pm

5:00pm-10:00pm | Till 3 am Friday & Saturday

Way South PhillyBY KRISTIN SHEPPARD

ROVING APPETITES | WAY SOUTH PHILLY


SCAWTHORNE BY ANDREA HAUGHTON

BRANDON

When I was ten years old I had no clue what Kobe beef meant – I also

highly doubt that my parents were privy to that culinary knowledge.

My most adventurous meal was Frosted Mini Wheats in lieu of the

standard Grape Nuts. Talk about branching out. I’m confident that I am not alone

in picky-eater-ville. Most ten-year-olds spend their evenings in some digitized

land driving their parents postal by refusing their vegetables and noshing pea-

nut butter sandwiches whilst grumbling about not being in front of the boob

tube. Most ten-year-olds aren’t familiar with Kobe Beef, nor do they know what

basting is or know how to say – let alone make – Veal Saltimbocca.

Granted, I’m positive not all ten-year-olds are clones of me during my forma-

tive years; however, most probably can’t whip up crepes in their sleep either.

Which is why meeting Brandon Scawthorn, the now eleven-year-old culinary

prodigy and winner of Rachael vs. Guy Kids Cook-Off that aired this September

on Food Network, is such a colossal treat. This kid knows food, loves food and

cooks to impress. That his gregarious personality is as dazzling as his burgers

are juicy is the icing on the proverbial cake.

Brandon’s obsession with food was cultivated from infancy by his stay-at-

home-mom, Yelena, who was a commanding culinary prowess in her own

right. Cooking represents a bonding mechanism to mother and son alike and

Brandon credits his mother’s fondness of crepe-making with his first real cooking

experience. At first, he would pour the ingredients per his mother’s instruc-

tion into their respective bowls, stirring before they hit the hot pan. Eventually,

he was adding ingredients of his accord and delivering his own version of his

mother’s famous crepes to the family’s table. Pretty soon, he was legitimately

cooking full meals and manning the grill.

Though he spends time reading cookbooks and watching celebrity chef greats

Emeril Lagasse and Bobby Flay, Brandon predominately learns from simply

‘doing’ in the kitchen. An aspiring celebrity chef and TV host himself, Brandon’s

path to the Food Network competition began when his mom submitted pic-

tures of his food (unbeknownst to the little chef) not thinking that they would

be selected. Brandon, a gregarious life force, made it through to the semifinals

and flew to Los Angeles to cook for the very chef personalities that he had been

watching for years.

The premiere walk onto set blew the little chefs mind. “I couldn’t get over -right

at first - when I was about to walk in and, when we did, it was just so cool. The

experience was great and I had so much fun getting to cook without my mom

and doing it on my own and thinking about the groceries and the dishes I would

prepare and how to present them.” Exhibiting the makings of a fully colored chef,

Brandon rolled with the punches (or, more accurately, the knife wounds) not let-

ting his performance be affected by hiccups in the kitchen and literally poaching

eggs with one hand behind his back after sustaining a knife wound in the first

episode. Brnadon’s ability to maintain focus and employ his resilient ten-year-

old boy mentality are pervasive throughout his cook-scapades. While making

saltimbocca (something I only attempted at the young age of 27), he dropped

the veal into the pan from too high a height. The result was a bad burn that the

little chef is quite proud of when he looks upon the scar – and his knife wound.

Buttressing his resilience, Brandon’s creativity contributed to the coveted win.

His personal favorite dish was “Cloudy with a Chance of Mashups” episode when

the meat-loving Texan delivered a savory riff on cupcakes with a mini meatloaf

in place of the cake and mashed potatoes posing at the icing. “Everything was

seasoned to perfection, it was a real highlight,” Brandon recalled. Another high-

light of his nascent TV career came at a particularly chaotic moment during

filming when Brandon animatedly yelled, “that scarred the BAJABBERS outta

me” amidst whipped cream and a flaming pan. His verbal creation ultimately

became the top trend on Twitter.

Life has changed pretty dramatically for Brandon who, proscribed from reveal-

ing show specifics (despite being called out by a classmate for a commercial

segment spotting), was living a virtual double life. Brandon could not release

details of the show prior to episodes airing no matter how much his friends

might badger him; he stayed mum on the details. That is no small feat for a

human, especially a young human – and this kid, with a larger than life person-

ality, can talk. Since winning (with Korean-style ribs with Kimchi), in September

2013, the fifth grader has filmed his Foodnetwork.com mini series, Cooking in

the Fast Lane. Each episode, Brandon takes to the streets to find busy strang-

ers and subsequently prepare a flavorful meal in 20 minutes or under. Some

dishes he has showcased are a French Dip Sandwich with au jus - for none other

than Chopped Judge Scott Conant - and Salmon fried rice. Now, in addition to

cooking approximately 87 percent of his meals (including his school lunches

instigating much jealousy and salivation among his classmates) and racing

Banderlos with his father - Kevin, Brandon spends what little time not in the

classroom fielding interview questions and fulfilling spotlight cameos at events

around Central Texas. Standard modus operandi for an eleven- year-old who

can grill a better steak than Truluck’s and whose first dish to prepare was crepes.

Looking back, Brandon says, “It was just so cool to be there in this awesome

kitchen, with these TV chefs and cameras everywhere, cooking on my own and

then, I was kind of the winner.” Yes, little chef, not only were you the winner,

but the judges thought they were eating a tried and true chef’s vittles. Hat’s off

to the little chef and cheers to many years to come.

AF: What is your favorite thing to cook?

B: I am a Texas boy, we like meat – I love to grill and make BBQ chicken, along

with ribs and steak.

AF: How do you learn your kitchen repertoire?

B: I just kind figure it out. Sometimes, I watch TV shows but I learn a lot by trial

and error – like learning not to drop the veal from high heights into really hot

oil – that was rough.

AF: What is your all-time favorite food experience thus far?

B: My all time favorite experience has been the show. It helped that I won.

AF: This is the most important question a person can ever be asked…What would

be on your plate at your last meal?

B: A 20-ounce sirloin steak and a two-pound baked potato with green beans

and lots of bacon and a gigantic piece of garlic butter-salted bread. Make the

potato five pounds.

AF: What are you goals for the future?

B: I am still thinking about culinary school and thinking about going to college.

I just really want to be a chef. And not just any chef – I want to be a TV chef.

And sometimes a racer, but mostly a chef.

CELEBRIT Y SPOTLIGHT | EARLY MAKINGS OF A CHILD CHEFP

HO

TO

GR

AP

HY

BY

CO

UR

TN

EY

PIE

RC

E


In The Kitchen With

JANET

1. Organic Herbs de Provence (great on fish, like the recipe for Swordfish Spiedini by Giada de Laurentis) 2. Kim Crawford Sauvignon Blanc 3.

Barefoot Contessa Family Style (my families' favorite meals come from this cookbook) 4. Williams Sonoma Goldtouch cookie sheets 5. Bacon

Cheeseburgers for breakfast...a family camping favorite 6. Viking gas grill...I cook outside all year long 7. Damn Delicious blog 8. French Press

Coffee: I like La Dolce Vita at Central Market 9. Microplane rasp grater

GET YOUR CHEF TOGETHER | IN THE KITCHEN

1.

2.

3.

4.

5.

6.

7.

8.

9.

McCullar


McCullar

GET YOUR CHEF TOGETHER | IN THE KITCHEN

Get Your Chef Together

RORY

1. Malden Sea Salt, best finishing salt on the planet 2. ROAR Pinot Noir, tasty wine and the name’s divine 3. Salt and Time, to die for charcuterie

4. Quick Cuisine by Ann Clark, out of print foodie bible from Austin’s own Ann Clark worth tracking down 5. Marc Blackwell Glass Set, Beautiful

Glassware because you should always have something pretty in hand 6. Rablabs Tiger's Eye Bottle Stopper, sparkley stopper in the event you have

to cap off the night 7. Spicewood Vineyards Jalapeno Raspberry Mustard, so addictive that your sausage intake may soon skyrock

1.

2.

3.

4.

5.

6.

7.

McNeil


Austin Cocktails

THIS IS JUST A

,

A RECLINER & A MOVIE.

But � comes w�Sweet potato fries with powdered sugar, honey mustard sauce,

House-cured bacon, peach chutney, arugala, pickled cucumber, & aioli on wheatberry crust bread

Tickets & showtimes @ TheMoviehouse.com | 8300 N FM 620, Austin, TX 78726

Makes the movies better.

SIP IT | AUSTIN COCKTAILS

Austin CocktailsWRIT TEN BY DANIEL RAMIREZ | PHOTOGRAPHY BY COURTNEY PIERCE

DRINK IT UP WITH


THIS IS JUST A

,

A RECLINER & A MOVIE.

But � comes w�Sweet potato fries with powdered sugar, honey mustard sauce,

House-cured bacon, peach chutney, arugala, pickled cucumber, & aioli on wheatberry crust bread

Tickets & showtimes @ TheMoviehouse.com | 8300 N FM 620, Austin, TX 78726

Makes the movies better.

There is a known stigma to “ready to drink” cocktails. Among craft

cocktail makers and aficionados, they are routinely mocked. They

are typically low-cost, low-alcohol offerings that are relegated to

sales shelves and are purchased out of sheer convenience. Don’t have

the tools or ingredients available to make a decent margarita? Buy the

“ready to drink” bottle. Headed to float the river, but can’t stand beer?

Grab a “ready to drink” six pack. Want a cocktail but don’t want to spend

the money on premium ingredients? Here’s a “ready to drink” version

of your mudslide, daiquiri or piña colada. Even the calorie-conscious

have grabbed on to the trend. Want to drink conveniently, but without

high calorie count? Try this skinny version of “ready to drink” cocktails.

Too often, these beverages deliver a too-sweet liquid that is nearly

indistinguishable from syrup, and they broadcast all the respectability

of a malt beverage, which many of them actually happen to be. As

convenient as these beverages might be, they sacrifice quality in that

pursuit. But, since Austinites have made an art form out of transforming

SIP IT | AUSTIN COCKTAILS

what is convenient into what is exceptional – as they have done for

food trucks and boutique convenience stores – leave it to Austinites

to solve the problem of how to make a high-quality “ready to drink”

cocktail. Austin Cocktails, a new liquor brand that calls our city home,

has released four different bottles that not only break new ground for

the “ready to drink” market, but also shatter the stigma.

With cocktails that showcase the summer season, when lighter

cocktails are called for to combat the harsh Texas sun, Austin Cocktails

delivers all of the flavor and finesse of a crafted cocktail in a single

bottle. Utilizing nearly flawless filtered vodka as their base spirit, they

have even managed to keep the calorie count under 100 calories per

serving, which is 33% less than a single beer. There is no longer a need

to hunt the ingredients down for a mojito, margarita or a fruit and herb

cocktail before heading to a day on the boat or a film at Cinema East.

Instead, it’s ready-made and bears no resemblance to the lower-forms

of “ready to drink” bottles.

But the real difference is what’s inside. The Vodkarita is exactly what

one would expect of a margarita – the unofficial cocktail of Texas –

refreshing citrus, a hint of agave and a hint of sweetness. Meanwhile,

the Cucumber Vodka Mojito, Austin Food Magazine’s favorite, trades the

orange notes for that of fresh herbs and the clean flavor of cucumber.

Chilled and poured into a martini glass, this could very well become

the beverage of choice for the more refined cookout. And with their

Tea Twister, a light take on a grown-up Arnold Palmer, along with

their Paradise Found, which brings coconut and citrus together with

a deft touch, Austin Cocktails may have just given “ready to drink” a

better public image and a drink that is worthy of bearing the name,

Austin, on its label."

FOR MORE INFORMATION

512.660.0607 | [email protected] | austincocktails.com

SIP IT | BYEJOE SPIRITS

A NEW SPIRIT THAT WILL LIVEN UP YOUR LIQUOR CABINET

After 15 years living abroad in China, Texas born Matt Trusch has brought an ultra premium Chinese spirit brand called byejoe spirit of china to the US. He is now pioneering a modern revolution in Asian-Fusion mixology that cannot be ignored — especially during happy hour.

byejoe is artfully distilled in the East using the finest red sorghum, and skillfully refined and filtered in the West using revolutionary patented technology. The result is an alluring, ultra premium spirit that’s smooth and sophisticated for contemporary tastes.

byejoe is very mixable and versatile, and is quickly being adopted by discerning consumers. byejoe can be enjoyed in its signature cocktail – the byejoe original Chinese lychee martini, as well as other exotic fusion cocktails such as the Chinese mojito, Chinese caipirinha, Shanghai mule and Saint Joe. Enjoy byejoe as you like it – on the rocks, in shots, or your favorite fusion cocktails, and get ready to experience the new spirit of china.

RED LANTERN1.5 oz byejoe dragon fire1 oz roses lime0.5 oz grenadineTop with ice & sprite

For more information, go to

byejoe.com

WRIT TEN BY HAYDEN WALKER

PHOTOGRAPHY BY BECKY KIT TLEMAN

LETS TAKE IT OUTSIDE | TRAVAASA FARM


This year, Travaasa Farm celebrates its one year anniversary by hosting a

special tour of their very own farm led by farm manager Kim Grabosky.

Kim delivered the grand tour revealing all of the breathtaking changes

that have taken place at the farm since it broke ground last June. The

resort’s impressive farm grows a myriad of crops, including summer

squash, cucumbers, green beans, melons, basil, okra, sweet potatoes,

greens and more.

Travaasa Farm is a quaint 3.25 acre working farm located at Travaasa

Experiential Resort in the Austin hill country. The farm uses all organic

practices to supply food for the resort’s kitchen. They also offer classes

to the resort’s guests, covering topics like seeding and identifying edible

plants, as well as composting, and chicken care.

The farm features more than 80 varieties of vegetable crops, perennial

fruit orchards, native pecans, edible flowers, and medical herbs.

Additionally, the farm includes a beautiful 360 square foot greenhouse,

a 2,300 square foot activity garden for hands on growing classes, and

a 680 square foot chicken coop with more than 100 laying hens of

fivedifferent breeds, two roosters and an equine center which is home

to seven horses.

Travaasa Experiential Resorts

512.258.7243 | travaasa.com/austin

13500 Farm to Market Road 2769, Austin, TX, 78726

Travaasa Farm


The tour was followed by an

extravagant lunch, with produce

and poultry grown on the farm.

Farm Manager

Kim Grabosky

Chef Ben Baker

The restaurants desserts and

pastries use fresh ingredients

directly from Travaasas farm.

800 West 6th St. | Austin, TX 78701 |512.436.9633 | TAPASITAS.COM

tapas • cocktails • espresso • cigars • dessert • wine

“Meet me at #MulberryAust in”

h a p p y h o u r s p e c i a l s • D i n n e r • s n a c k s • B r u n c h • c u r at e D W i n e & B e e r • o p e n l at e

3rd & nueces • mulberryaustin.com

When one decides to venture out to dine, whether it’s with the

family, coworkers or just by the onesie, there are so many

choices in the greater Austin area. We particularly enjoy a

restaurant with a breathtaking view of the sunset and the option to

dock a boat. That’s what initially piqued our interest in Shore Club

at Volente Beach, but we stuck around for the extraordinary menu,

cocktails and the live music.

It’s the year 1900 and stylish socialite Ella Wooten marries a Goodall,

whereby she moves into a home in downtown Austin. With her

decadent sense of class and design, Ella hires the contractor who

built the Biltmore Mansion in Asheville, NC, to reconstruct the Greek

revival mansion, and a designer by the name of Neiman Marcus to

fully redecorate the home. In today’s currency, Ella would have a paid

approximately one million dollars on the decorating.

Flash forward to 2013…This home, after changing hands a few times

(including serving as an alcohol recovery center for some years)

has been remodeled and voila—Hotel Ella is born! Upon entering

the boutique hotel, I was impressed with the wrap-around veranda

whose plush seating was beckoning me to sit a spell, then the gorgeous

midnight blue couch in the lobby (which surely belongs in my living

room), and then impressed with the friendly staff, including Luca, the

rooms manager who greeted us upon arrival.

TR AVEL | HOTEL ELLA: GOODALL'S

Walking through Hotel Ella, which has a B&B feel to it, we were able

to admire much of the original woodwork, an original fireplace and

the newly-added pool, which serves as the inviting centerpiece. The

main house boasts five junior suites upstairs and a few deluxe lofts,

but the guest rooms in the adjacent building have patios that open up

to the pool. Surrounding the pool and throughout the grounds, you’ll

find sculptures designed by Charles Umlauf of Austin’s popular Umlauf

Sculpture Gardens (including everyone’s favorite sculpture by the pool

of UT alum, Farrah Fawcett).

All of these aesthetics are fabulous; however, what truly made our visit

unique was the friendly, enjoyable staff at Hotel Ella. Jay, the bartender

imported from Sonoma, gave us a taste of their favorite cocktails and

Texas craft beers paired with the bar’s cheese plate. Sitting in the bar,

you can just picture powerful Texas politicians dining the evening away

with the Goodalls a century ago.

General Manager Steve Shotsberger gave us a glimpse into the busy

preparations for that evening’s wedding, which included a DJ and

plated dinner in a beautiful space (which stays quite busy). This 47-room

member of Small Luxury Hotels stands its ground in this prestigious

old downtown location. Think of Hotel Ella as a luxurious oasis amid

the bustling streets bordering the UT campus.

WRIT TEN BY MARIKA FL AT T

CULINARY PHOTOS BY COURTNEY PIERCE

HOTEL ELLA:

A VIEW FROM INSIDE THE MANSION


Our new friend, Jacob, and his fellow bellmen, make your visit relaxing

from start-to-finish, as the hotel is 100% valet so you drop your car off

and the hotel’s two luxury vehicles can shuttle you where you need to

go downtown. What a bonus in downtown ATX!

So whether you visit to dine at the delicious onsite Goodall’s restaurant,

are a history buff and want to view Goodall’s old gun collection and

the original mansion furniture, or you simply want to be still by the

serene inner pool, you’re in for some real treats and eats at the majestic

Hotel Ella.

Marika Flatt has been travel writing since 2002, simultaneously

running literary PR agency, PR by the Book. Flatt was named Travel

Editor of Austin Lifestyle magazine in 2013. Other publications Flatt

regularly contributes to are: FamilyTravel.com and her Flattlands blog.

Additionally, she’s had five travel features in GoodHousekeeping.com.

HOTEL ELLA

800.311.1619 | hotelella.com

1900 Rio Grande, Austin, Texas 78705

TR AVEL | HOTEL ELLA: GOODALL'S

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Goodal l 's l ist of amazing craft cocktai ls compliment thespectacular menu

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ANDIAMO RISTORANTEF eature

Dish | Cacciucco

TAKE A TRIP TO ITALY BY WAY OF NORTH AUSTINWRIT TEN BY MARIKA FL AT T

PHOTOGRAPHY BY COURTNEY PIERCE

Dish | Vitel lo Rosmarino

Dish | Raviol iai Funghi


With a story such as this, touting a young female entrepreneur, I quickly

emailed friends, saying “let’s go!” Our table of four was treated to fabulous

customer service during our delicious 2.5- hour dinner.

Every dish in Andiamo is served as it would be in Italy. Marcone insists

on only the best and most authentic Italian. She visits farmers markets

twice a week to ensure Andiamo has the freshest ingredients from local

vendors. Marcone’s own family recipes inspire many of the dishes and

the extensive variety of the menu proves her dedication to providing

seasonal plates that are true to her family and her homeland. When you

visit, make sure to try these culinary creations:

Italy is on my bucket list so the name of this north Austin restaurant

caught my attention. The Italian word “andiamo” means “let’s go!” This

authentic Italian eatery boasts the freshest ingredients and traditional

family recipes on their website, andiamoitaliano.com.

Owner Daniela Marcone did not disappoint! With her thick Italian accent,

she visited our table several times throughout the night, explaining what

each dish was and where the recipe came from. As she brought out the

hot homemade artisan bread, I melted. Infused with spinach and cheeses,

the soft bread was perfecto to kick off this little visit to Italy.

On their website, you can learn the story of how this little restaurant came

to be in the hands of Marcone. A native of Naples, Italy, Marcone did not

move to Austin with intention of becoming involved in her current food

business. Not sure of whether to stay in Austin or return to her homeland

of Italy, Marcone went to try Andiamo, came to know the owner and

quickly found a home within the restaurant. Marcone started working as

a hostess, where her charismatic personality shined, and soon worked

her way up the ranks to a manager where she learned the ins and outs

of restaurant business. Years later, Andiamo was in danger of closing

and when the owner needed to sell it, the young woman bought it,

committing to share her family’s traditional Italian dishes with the Austin

community. With Marcone’s purchase and revamp of the restaurant,

Andiamo is now a one-of-a-kind authentic Italian getaway, bringing a

piece of Italy to Austin.

FE ATURE | ANDIAMO

Dish | Insalata Di Finocchio

FE ATURE | ANDIAMO


• Salsiccia della casa This appetizer is their house-made sausage, packed

with flavor, and paired with pickled peppers. So savory!

• Involtini di Melanzane Consider this a healthy cheese stick! This

appetizer is breaded eggplant (how can you go wrong?) stuffed with

mozzarella and ricotta, covered with a light tomato basil sauce.

• Ravioli ai Funghi Don’t let the funghi turn you off! Each bite is a

testament to their fresh ingredients. I chose a house-made ravioli off

the special-of-the-day menu and practically licked my plate clean.

• Filetto alla Griglia If you’re not a pasta fan (I don’t understand these

people but know they exist), you can’t go wrong with this grilled beef

tenderloin topped with a gorgonzola cream sauce.

Andiamo’s wine list highlights small vineyards from the hills of Italy. You

might not be able to pronounce the name of the wine, such as Napolini

Montfalco Rosso, but you won’t have any problem enjoying it! Andiamo

hosts monthly wine dinners the last Tuesday of every month at 7 p.m.

For $50 per person, you can experience authentic Italian food perfectly

paired with Italy’s finest wines. Wine dinner evenings include four to-die-

for courses matched with four wines of a certain line. Seating is limited

for these events so make sure to make your reservations for the next

wine dinner on July 29 in advance.

Finish off the dinner with a decadent dessert, such as their cheesecake,

and a shot or two of Italian espresso and you’re sure to be getting in

touch with friends again to say “let’s go” to Adiamo Ristorante again. Make

Andiamo your destination for an genuine Italian eating experience. Ciao!

FE ATURE | ANDIAMO

Dish | Rigatoni al la Boscaiola

Dish | Dolce Neve Gelato

Dish | Insalata al l ’Uovo



Each wine served from the Cosimo Maria Masini l ine is grown with a biodynamic approach on 30 to 50 year old vines. Great care is taken to preserve the vines and soi l , and harvests are done by hand.

PHOTOGRAPHY BY COLTON STARK

APRI IL VINO

This Summer, Andiamo Ristorante featured Italian winemaker

Francesco De Filippis from the Cosimo Maria Masini Winery as part

of it’s Monthly Wine Dinner Series. De Filippis made the journey

from Tuscany to share his wine with guests as they enjoyed a four-course

Italian meal with Cosimo Maria Masini pairings.

"Born and raised in one of the most beautiful places in Italy and perhaps in

the world, Sorrento with its wealth of wonderful scents remains forever in

my heart. Like any kid growing up in the countryside, my experience starts

playing with the soil, helping in the garden and taking care of the animals.

At age 14 to 18 start my real career path, going to work during the summer

and other holidays in a small farm that produced biodynamic citrus, wine,

oil and bred dairy cows, in fact my little compensation were just products of

the farm. From this first experience, I realized that my path was traced and

I have not stopped even for a day to take care of organic and biodynamic

farming. After graduating in agriculture and various specializations in this

field, I have worked in several organic and biodynamic farms in Italy and

abroad, but I stopped in Tuscany and holding Cosimo Maria Masini just to

realize my dream in the production of biodynamic wines."

- Francesco De Filippis, Italian Winemaker

For more information on the Cosimo Maria Masini Winery, visit

cosimomariamasiniwines.wordpress.com

The 100% biodynamic winery revital izes the soi l so that i t becomes reactive and receptive for each harvest to pro-duce pure wines with a bouquet of aromas and f lavors.

I tal ian winemaker, Francesco De Fi l ippis

de

lish

Ve

spa

iod

elis

h


hard to not go dip in it the robust stocks). I’m in foodie heaven;

a place where food is revered and celebrated.

Boasting a cooking philosophy that would earn approval from

Italian grandmothers, Samson, and Chef de Cuisine Alex Deen,

rely heavily upon locally sourced produce and meat. Vespaio

has focused on farm-to-table dining for almost two decades,

well before the fad swept Austin. Dubbed “Texas Italian,” the

menu is rooted in Italian cuisine, but the menus are curated

for the community that supports it. Recipes are authentic to

local ingredients while adhering to the basic rudiments of Italian

flavor profiles and sauces. Everything about Vespaio exudes love

of quality, love of community, love of simplicity and elegance.

“We service two restaurants with one kitchen and make nearly

everything from scratch. Every part of ingredients are used,

nothing is wasted. The kitchen produces the majority of dish

components from scratch, breaks down whole animals in-house

– utilizing all scraps, and makes all pastry, pasta, cheese and

bread by hand daily. Specials are conceptualized pursuant

Walking the Ryan Samson, executive chef of Vespaio

since 2002, line is phenomenal. With one kitchen

servicing both Vespaio and Enoteca Vespaio, the

efficiency and order that yield hundreds of plates daily is a

true pleasure to witness. But it is the love of ingredients and

commitment to quality echoed by every visible part of the

kitchen that is so magical.

Everywhere you look, there is a titillating in-house process being

executed. In one glance you can see meat being ground down

and sausages being cased. In another, a fresh lamb quarter is

being broken down. Ravioli dough is being rolled, then filled with

a fresh scallop mixture. Macarons with fresh, light meringue are

undergoing delicate assembly on a baker’s tray. Pasta sheets

are put to press. A fish is expertly filleted. Pounds and pounds

of fresh produce have been washed and prepped, providing

beautiful pops of color. Stocks are simmering, scenting the air.

Cheese is curdling. Free range chickens, which will eventually

make their way onto made-to-order risotto, are dancing in a

rotisserie. Freshly baked bread permeates the nostrils (making it


to day’s bounty. It’s an education in sourcing, sharing space,

efficient work and organization, cooking. In this kitchen you

learn how to do a lot on the line,” says Samson. It is a kitchen

that allows people to grow along the line, a prime example is

Alex Deen who has worked his way from pantry to line cook to

sous and is now Chef de Cuisine.

The no-waste approach inspires creativity in application and

results in 800 pounds of tomatoes being sun-dried to yield

‘Tomato Conserva,’ subsequently saved for fall when local

tomatoes are out of season. Meat scraps and prosciutto ends are

confited or ground to go into Bolognese sauce. The dishes and

flavors are comforting, complementary and nostalgic. Somehow

the food parlays an elegance and inspiration that roots itself

deeply in fundamentals. The specials on shooting day were no

exception.

The ravioli, stuffed with scallop and robiola osella cheese, was

served in a velvety, decadent sea urchin butter and studded with

blistered Juliet tomato. It was the single best bite of pasta I’ve

had in recent memory. The risotto, made to order, was delicate

and creamy. Fresh summer corn added a subtle sweetness that

perfectly complemented piave cheese and expertly roasted

heirloom chicken perched upon the risotto bed.

The sweet finishing touch of the experience was ‘Cioccolata’

from Pastry Chef, Sandi Reinlie, that was every ounce as

decadent as it was beautiful. The softness of the caramel milk-

chocolate semi fredo, was delightful texturized by delicate cocao

nib cookies, cocoa crumble and wonderful cashew truffe torta.

The just-sweet-enough dessert showcased Reinlie’s penchant

for chocolate creations and creative design.

Every dish that we were lucky to indulge in reaffirmed Vespaio’s

continued commitment to quality. Here’s to the next 16 years

guys, we simply cannot get our fill.

WRIT TEN BY ANDRE A HAUG HTON

PHOTOG R APHY BY COURTNE Y PIERCE

Why it is so good

Italian food is comfort food. It’s filling pastas, cheesy pizzas, and

crisp salads. Walking into Mandola’s Italian Market is a completely

unique experience on its own. The owners, Damian & Trina

Mandola having Sicilian roots, take real pride in the authenticity

of their product. Offering an open environment: the kitchen

can be seen through a half wall in the center of the restaurant.

From the red brick walls, to the old family photos hanging

throughoutyou’ll feel cozy as soon as your arrive. Mandola’s

is not only a restaurant, it also serves as an imported goods

market (selling dry pastas, bottled sauces, olive oil, ect.), a small

delicatessen, and a pastry shop offering housemade gelatos,

breads, and cannolis.

What we liked

Bruschetta alla Checca: These four huge slices of garlic toast

topped with marinated cherry tomatoes will make you wonder

why you don’t eat this everyday of your life. This appetizer is

simplicity at its finest moment.

Chopped Italian Salad: A bright and flavorful creamy Parmigiano

dressing mixes happily with fresh mozzarella, salami, beans,

artichoke hearts, hearts of palm, olives, red peppers, fennel,

cherry tomatoes, and pickled onionsall on top of crisp greens.

Spaghetti & Meatballs: Their marinara sauce is an old Sicilian

family recipe that has indeed stood the test of time. It is topped

over huge meatballs that sit on a mound of delicious spaghetti

pasta. This classic dish is not to be ignored here at Mandola’s.

Parma: This pizza is simple, elegant, and the reason why you’ll

forever want to get arugula on all your pizzas. All pizzas at

Mandola’s are Roman style and this particular one is topped with

mozzarella, provolone, prosciutto (as if it wasn’t already delicious

enough), a lemon vinaigrette, and huge shavings of Parmigiano.

Vegetariano: Do not fret vegetarian friends, Mandola’s has

something delicious for you as well. The Vegetariano is the

veggie sandwich king: adorned with its thick slices of grilled

eggplant, zucchini, onions, and portobello mushrooms. It’s

served on hearty multigrain bread, with fresh mozzarella with

artichoke spread, pesto mayo, and red pepper relish. Even if you

do call yourself an omnivore, it is sandwich worth devouring.

WRIT TEN BY LEL A JA M AL ABAD

PHOTOG R APHY BY HAYDEN WALKER

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Try the Quattro Formaggi, an absolute sine qua non for any

cheese lover; topped with mozzarella, gorgonzola, parmesan

and creamy goat cheese. Also, go for the iconic Salsiccia, topped

with Italian sausage, smoked mozzarella, and cherry tomatoes.

Finish the feast with the Olive Oil and Rosemary Cake

accompanied with pistachio gelato. Top it all off with a mélange

of refreshing handcrafted cocktails. The aRoma Americano is the

signature cocktail and is made with Campari, Carapano Antica,

Orange and Soda. Of course we had the Italian Mule as well, sort

of a gesture of respect if you will. aRoma also has an impressive

selection of beer and wine, suitable for any palate.

WRIT TEN BY HAYDEN WALKER


ARoma Italian Kitchen & Bar, located next to the Broken

Spoke at The 704 Apartments, features “genuine”

Neapolitan Pizza, meaning that it uses real San Marzano

tomatoes that grow on the volcanic plains on the south side

of Mount Vesuvius. The ‘homemade’ mozzarella and dough

consists of wheat flour, natural Neapolitan yeast, salt and water,

kneaded and formed by hand without the help of rolling pins

or machines. Although they break tradition with 12-inch rather

than 8-inch pizzas, the pies are baked in a wood-fired brick oven

shipped directly from Italy, for 90 secs-2mins.

What to eat

Start the meal with Grilled Calamari which is tossed in frisee,

grapefruit, red onion, pistachios and EVOO and a tomato and

basil bruschetta. It’s a rather enjoyable mix of flavors and

refreshingly light, as all good appetizers should be.

Don’t be shy on the main course. The authentic Neapolitan style

pizza is a bonafide element to the integrity of the restaurant.


As a kid I refused to eat pizza. Something about it turned me

off. I remember [naively] thinking that Ray’s Pizza in New York

City was the best pizza ever made during one of my first adult

visits in 2004). Sadly, this statement is not an exaggeration. Commonly

known as one of the crappy pizzerias enjoyed predominantly by late

night drunks with either no choice or no discern, Ray’s Pizza was easily

the best pizza that I had eaten. A trip to Italy later that summer fully

corrected my pizza aversion and showed me that will be no shortage

of pizza in Heaven. Since then, I’ve overcompensated for time passed

by gorging on as much pizza as humanly possible. Except, my city did

not have much in the way of pizza offerings.

I suppose in some ways it is poetic that I did not gain true appreciation

for pizza until 2004. Until recently, Austin’s better options were

mediocre and limited. Amidst raging conversations (and raging

drivers) on the mass emigration to Austin, a positive side effect is often

overlooked when dealing with soaring prices, endless construction

and parking lots for roads. The city’s culinary scene is exponentially

expanding and increasing in quality, a phenomenon made possible by

an influx of culinary diversity and a foreign and domestic crop of rock

star chefs. This phenomenon is precisely the reason that pizza lovers

now have something they can actually sink their teeth into. Though

Austin will never be the prided epicenter of the pizza world (Hey, we

have breakfast tacos and BBQ on lock down - even the greatest city

in the world can’t have it all), in the past decade we have gained a

procession of laudable pizzerias crafting pies authentically according

to style. These pies use quality ingredients, impart tremendous flavor

and inspire nostalgia. Moreover, Austin’s pizza lovers are no longer

held hostage to the Papa John’s style thin crust or regular. We

have pizza makers coming from all different genres. Starting with

Home Slice Pizza, more and more shops have popped up offering

eaters satiation – a void that for so long was unfulfilled.



Ho

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Flying under the radar is a bit of a task for Home Slice Pizza. Their

hospitality, scrumptious New York slices and authenticity have

earned them a solid reputation attracting throngs of Austinites

and tourists alike. How can you not enjoy a place that hands out

Smarties after all?

In under a decade, Home Slice Pizza has evolved into an Austin

institution. Representing her youth Rochester and adult years in New

York City, while simultaneously incorporating Texas’ hospitality, were

Jen Strickland’s building blocks for the now legendary Home Slice

Pizza, founded in 2005. Home Slice Pizza is about stellar customer

service, good food and great wine and beer. No frills, just great

conversation and even better experiences. Authentically sized NYC pies

dress paper plates, begging to be folded, wafting garlicky steam. Freshly

baked dough scents the air from under the “In Crust we Trust” sign

perfectly complementing the dark yellow, red and white circus-esque

interior. This is the Home Slice that everyone knows. Lesser known?

Their attention to the stuff that washes down the pie: specifically, beer

and wine. Their unique beverage program is designed and curated

to compliment the food, enhancing the richness of certain cheeses

and showcasing the robust flavor of Home Slice’s tomato sauce and

meatballs.

MUST ORDER: Eggplant Pie & Sausage, Ricotta & Roasted Red Pepper

512.444.7437 | homeslicepizza.com

Monday - Thursday 11:00am - 11:00pm | Friday - Saturday

11:00am - 12:00am | Sunday 12:00pm - 11:00pm

1415 S Congress Ave, Austin, TX 78704



Via

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What happens when two Detroiters combine passion for

pizza with entrepreneurial dreams? Mouth-watering glory.

How did these pizza gods descend upon our sleepy city?

“It’s not complicated, we like pizza - so we opened a pizza truck. Do

something you love and do it well,” says Zane and Brandon Hunt,

owners of Via313.

Via313’s pies are a testament to that sentiment. Each square, silver pan

that is pulled from the oven encases the best of both worlds – pizza

crafted by bakers. Via313’s Detroit-style pies are perfect. The crust,

made in-trailer from cold-fermented dough, is thick, airy and chewy

affording delightful texture from the crunch provided by a caramelized

cheese coating that spans all four edges of the pie. This buttery square

is topped with two streaks of fresh crushed tomato sauce, drizzled after

baking, topping the melted cheese. Each bite is a baker’s triumph and

pizza lover’s delight. Perfection does not stop at the crust. Classically

meat heavy, toppings are simple, carefully sourced and high-quality

meats and veggies.

Sheer coolness of Zane and Brandon aside, these guys love the

community and have an informed passion of pizza that I feel lucky to

witness first-hand. The simplicity of quality ingredients and mastery

of the baking process brings foodies out in droves. Including this one…

MUST ORDER: The Detroiter and the Cadillac.

512.939.1927 | via313.com

Monday - Wednesday 5:00pm - 12:00am | Thursday - Saturday

5:00pm - 2:00am | Sunday 5:00pm - 12:00am

1111 E 6th St, Austin, TX 78702




Owners, Zane & Brandon Hunt

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Introduced by Italian shipbuilders, New Haven style pizza is the

birthplace of American pizza. Characterized by its distinct crust,

which is traditionally cooked to the point of char, the thin crust

exhibits a distinctive snap and crunch unique to New Haven.

Originally from New England, Michael Dinsmore was raised with an

appreciation for authenticity and tradition. His introduction to the

technical aspects of New Haven style pizza, ignited a passion for sharing

the methods, quality and flavors when he conceptualized Salvation

Pizza in 2006. Salvation Pizza, Austin's only New Haven style pizzeria

makes all elements of their pizza from scratch in strict adherence to

classic technique. Pizzas are cooked in on a custom-fitted granite stone,

using only traditional wooden peels in a gas-fired oven and quality

ingredients. Dinsmore’s vision for Salvation Pizza was and continues

to be deeply rooted in his upbringing and immersion in a culinary

world striving to preserve tradition through consistency and quality

techniques.

MUST ORDER: White Clam Pizza - Whole Baby Clams, Bacon, Lemon

512.535.0076 | salvationpizza.com

Monday - Thursday 11:30pm - 10:00pm | Friday 11:30am – 11:00pm

Saturday 12:00pm – 11:00pm | Sunday 4:00pm – 10:00pm

624 W 34th St, Austin, TX 78705


PHOTOG R APHY BY NICOL AI MCCR ARY & COURTNE Y PIERCE

Michael DinsmoreOwner

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Gaining its name from the authentic buffalo

mozzarella, Bufalina offers East Austin a fresh taste

of classic pizza. Although the owner Steven Dilley

claims to have no experience in the restaurant business,

his solid work is noticeable. He folds in and out from the

kitchen to tables, assisting wherever needed and he likes

it that way. “I like that we have enough staff to allow me to

move around a bit,” Dilley states. You notice the passion

he has as he discusses the authentic low dome oven that

he had imported from Naples.

The pizza only cooks for about 60 to 90 seconds at over

900 degrees Fahrenheit. It's shocking how this short

cooking time is still able to leave you with a deliciously

soft crust, loaded with rustic flavor. “People are always

a bit shocked when they take a bite and the crust isn’t

crunchy,” he says with a laugh. The standout of the meal

was the brussel sprout pizza, topped with smoked ham,

serrano pepper, mozzarella, and a scallion pesto. Each

slice delivered outstanding flavor boasting the well-cooked,

locally sourced ingredients. “Obviously I think everyone

needs to try the margherita,” Dilley says. The deliciously

sweet tomato paired well with the basil and mozzarella, a

classic Neapolitan style pie that remains a favorite among

diners.

512.524.2523 | bufalinapizza.com

Wednesday - Sunday 5:30pm - 11:30pm

1519 E Cesar Chavez St, Austin, TX 78702

WRIT TEN BY TAYLOR BUTLER

PHOTOG R APHY BY JENNY SATHNG A M


THE SWEET SPOT | DOLCE NEVE

Dolce Neve is situated in a charming bungalow off of south First Street. Their patio makes for an inviting place to take in a beautiful day with a cup of gelato and espresso. A visit to the shop is a one of a kind experience that is a must for all Austinites.

The owners, Leo Silvestrini, Francesca Ferrarese and Marco Ferrarese moved here from Italy to pursue their dream of opening a gelato shop in the United Sates. The trio is clearly passionate and enthusiastic about providing authentic gelato to the Austin area. In preparation of pursuing their new business Francesca studied the basics of gelato making in Italy at Carpigiani University that specializes in gelato.

She fine-tuned the art while working at the renowned Gelateria De' Coltelli in Pisa Italy. At Gelateria De' Coltelli Francesca learned to incorporate organic ingredients and utilize techniques that result in an extremely light and rich gelato. Unlike many gelato shops that use a premix, Dolce Neve is committed to using high quality organic ingredients and locally sources those ingredients when possible. As their tagline exclaims “we do it in front of everyone”, customers can watch the decadent handmade gelato made in-house. What is gelato? Gelato is a healthy treat made of whole ingredients to include milk, sugar, egg yolk, cream and ingredients to add natural flavors. It contains a mere 5-6% fat content making it a healthier treat compared to ice cream.

Dolce Neve rotates their traditional flavors and changes their seasonal flavors frequently. They use seasonal ingredients to add creative flavors such as honey and goat cheese in combination with more traditional gelato offerings such as stracciatella and hazelnut. The seasonal flavors are often a result of experiments and feedback from their customers. In addition to gelato they also serve sorbet, gelato on a stick, gelato sandwiches, custom gelato cakes and they brew espresso with beans from a local roaster.

Dolce Neve has a mobile gelato cart and they are available for catering events from weddings to children's parties.

Dolce Neve gelatoWRIT TEN BY AMY DROHEN

PHOTOGRAPHY BY COURTNEY PIERCE

Co-ownersLeo Si lvestr ini & Francesca Ferrarese


THE SWEET SPOT | DOLCE NEVE

ZUCCOT TOFor recipe vis it

austinfoodmagazine.com


ThEcUpCaKeBaR BY ME AG AN VITEK

An individual sized cake, that nestles perfectly in the palm

of ones hand, topped with a fluffy swirl of icing and dusted

with sprinkles, has the unique ability to paint a smile across

anyone's face - regardless of their age. In a town where

an infamous, larger-than-life cupcake sits atop a airstream

trailer, its evident cupcakes have become part of Austin's

ever growing food culture.

What is it about these miniature cakes, baked into the cup-like shape that induces such a

response? For one, it could be the personal-sized nature of a cupcake, causing one to feel

as if it were made for only them to consume. For another, it could be the delicately iced and

dressed cake itself, making one contemplate whether to eat it or simply admire its beauty.

For many, it could be the nostalgia that emerges when one lays eyes on a cupcake, causing

special childhood memories to flood the mind. While the exact answer may differ from per-

son to person, the excitement without a doubt exists.

With a treat that causes such a response, we knew we had to share The Cupcake

Bar's interesting take on a classic dessert. The Cupcake Bar, an Austin

based cupcake catering company, has harvested the hap-

piness of a cupcake and united it with the freedom of

choice and creativity. At a variety of events, guests get

to build their own cupcake, with the help of a cupcake

bartender. Standing in front of the cupcake bar, peeking

wide eyed at the array of toppings, cupcake flavors, filling

and icing choices, one can't help but to feel like a kid again.

When Lori Schneider found herself looking at cupcakes as an

experience, rather than the sweet finish to a meal, she knew she

had to take her idea and scream it from the tip top of Austin's hills.

After working in the catering and event industry and owning her

own catering company, Schneider soon realized that her passion

was cupcakes - and the indescribable effect they have on people.

When someone requested a creative dessert bar for one of her cater-

ing events, Lori inadvertently created the first cupcake bar. After seeing

the excitement of the guests, and getting calls for more cupcake bars,

she knew she was onto something. Soon, Schneider dropped full service

catering and The Cupcake Bar was born.

"We are always going to love cupcakes," says Schneider. To many, the rise in cupcake popu-

larity in Austin is seen as a food trend - one that was sure to dissolve. Just over six years later,

Schneider believes cupcakes aren't going anywhere.

THE SWEET SPOT | CUPCAKE BAR


THE SWEET SPOT | CUPCAKE BAR

Its hard for one not to feel like a kid in a candy shop while standing

in front of the bar. One's excitement about a cupcake is soon united

with the ability to create a personalized cupcake masterpiece. Not only

is the cupcake small enough to feed one, its also designed to reflect

the desires of the creator. The cupcake bar allows you, even if for an

instant, to travel from reality to a moment where anything is possible.

The process starts with a "naked" cupcake - a cupcake free from fill-

ings, icing, toppings and the crinkled cupcake wrapper. According to

Schneider, a wrapper-less cupcake makes it much easier and more fun

to eat. Next, you choose a filling, which is injected inside the cupcake

before your eyes. Some of the filling options include whipped cream,

chocolate whipped cream, raspberry, strawberry, caramel, salted cara-

mel and even a sugar free whipped filling. After your cupcake is filled,

you choose an icing (or icings for those who

want more than one). As with fillings, the icing

flavor options are limitless - from her butter-

creams - vanilla, chocolate, salted caramel,

chocolate peppermint to name a few - to

her signature pink cream cheese, anything

is possible. After the cupcake is dressed with

icing, next come the toppings. Jars filled

with candies, cookies and sprinkles line

the bar, allowing one to stay simple or go

all out with a little bit of everything. With

a shake of "disco dust," or edible glitter,

the naked cupcake is dressed to one's

liking. Reflecting not only your desired

flavors and textures, but also arguably

your personality.

The Cupcake Bar caters to a wide array

of events. While weddings have, for

the most part, been the most popular

type of event, corporate events have been book-

ing like crazy, says Schneider. In addition to weddings and corporate

events, you can also find The Cupcake Bar serving cupcakes at baby

showers, birthday parties, bat mitzvahs, bachelorette parties and any

other occasion where cupcakes are a necessity. The Cupcake Bar has

dished out cupcakes in the ACL VIP area for years, as well as been part

of many SXSW events - including Google's takeover of Rainey Street.

This year, Schneider is looking forward to some exciting SXSW events,

most of which are still in the planning process.

As cupcake lovers ourselves, we know that cupcakes have the amazing

ability to transform a smile into full-fledged laughter when experienc-

ing The Cupcake Bar. Top it with disco dust, and a delicious piece of

edible art emerges.


Austin is now an undeniable Texas barbecue powerhouse. In the

past few years, Austin favorites have staked a claim at or near

the top of every “Top 10” list, as a direct result of what can only

be called “The Great Barbecue Boom of 2009-2010.” New masters

and returning veterans of the art ushered in a new era in Austin. The

city’s offerings, which had only shown up sporadically in surveys of the

Texas barbecue landscape, firmly established their place in the Texas

barbecue conversation. And, save for a few relocations and expan-

sions, the new status quo has had connoisseurs and amateurs alike

lining up throughout the city and debating the merits of peppery bark

and pronounced smoke rings.

A little over a year ago, however, a new endeavor emerged on the

scene. Micklethwait Craft Meats arrived in much the same way as oth-

ers had done during the boom. Serving by-the-pound meats out of a

repurposed trailer home, the story sounds like a familiar one, save for

the fact that, rather than born from Texas barbecue lore or lineage, the

idea forMicklethwait Craft Meats came from a trained chef who had

been seasoned in the Vespaio kitchen. Tom Micklethwait, the namesake

behind the business, took his ideas to the hungry masses in late 2012,

serving artisanal sausages to complement the standard beef, pork and

poultry fare that are expected of a barbecue joint.

In the beginning, the sausages were an undisputed draw, garnering

praise for the use of duck, lamb and turkey in their creation. Word had

spread about the innovative takes on smoked sausage and it gener-

ated steady anticipation for what Micklethwait would think to combine

and case next. The other items on the menu were delicious, but the

Austin market for great smoked brisket is more than a little crowded,

and didn’t bear the name Mueller or Franklin.

By March of 2014, however, the Micklethwait team was featured in the

SXBites trailer park on the strength of their sausage. And it is from the

corner of Red River and Cesar Chavez, not their more permanent loca-

tion on Rosewood, that a simple brisket taco raised a few eyebrows.

The taco, complete with garnishes and more than a little attention to

detail was savory, smoky, delicate and awesome, all at once. Offered

solely for the convention, the reviews were superlative and prompted

further investigation to determine if it was the balance of ingredients,

the familiar delivery vehicle or the meat itself that warranted such

high marks.

With all confidence, it can be said that the meat was the magic and

continues to be so at Micklethwait Craft Meats. Imagine, if you will,

A SeAt At the tAbleWRIT TEN BY DANIEL RAMIREZ

PHOTOGRAPHY BY HAYDEN WALKER

UP IN SMOKE | MICKLETHWAIT CRAFT MEATS

that each bite of brisket contained within it all of the elements that

make up great barbecue – spicy bark, subtle smoke and a moist yet

firm tenderness. Such is the case for a brisket that has now eclipsed

the other menu items, which is no small feat considering that the beef

rib, upon first and second tasting, immediately dethroned the rest of

Austin’s beef rib purveyors for best in the city.

The cherished smoke ring on both the beef rib and the brisket is so

deep that it nearly paints the entire cross-section that revered and

much-desired shade of pink. The smoke somehow never overpowers

the beef flavor or the bark spices. This, then, is the mystery and the

majesty of Micklethwait Craft Meats, since the flavor of any given piece

of brisket tends to move along a spectrum, from smoky to beefy to

satiny and back. The brisket, all by itself, commands that Micklethwait

deserves a seat at the table of Texas barbecue legends, if it doesn’t

deserve the throne outright.

But it doesn’t end with the beef. The creative sausages, too, are also

still on offer, as are a variety of homemade delights, including jalapeño

cheese grits that are a meal unto themselves and a moon pie that

greatly improves upon the standard. For all these reasons, we think

that the Austin and Texas barbecue communities need to make room

for Micklethwait Craft Meats. And you should, too.”

AF: So what's a big green egg?

KR: I don't think I can talk to you anymore.

Oh crap, we just sat down!

Because he's an legit guy who genuinely likes engaging with people, James

Beard recipient Kent Rathbun forgave my Green Egg ignorance and stuck

the interview out. I did my best to hide my wonderment from this highly -

and worldly - acclaimed culinary mastermind. Through the nerves, I hear:

"My calendar scares the hell out of people." I can't believe my name is on it.

Nerves are soon mitigated because Rathbun is a seriously awesome person

to chat with. The chef, who masterminded the sophisticated approachabil-

ity of Abacus and Jasper’s, less formal Blue Plate Kitchen and successful

Elements line, has a central goal among his eateries: inspiring customers

to say “Holy shit, I’ll want more of that!.” Rathbun’s goal is to leave cus-

tomers craving food - not because of microscopic portions, but because

the components inspire both taste and nostalgic sensations.

“I stopped cooking for myself a long time ago – when I was young, I

cooked over the top food and learned that people, including myself, more

often like frill-less food.”

That’s not to discount the ingenuity and creativity that pulse through the

renowned Abacus’ kitchens. Rathbun studies dishes that resonate and ele-

vates them through excellent sourcing, quality ingredients and innovative

products. Definitively more “traditional,” Jasper’s and Blue Plate Kitchen

are geared to favorites; though still focus on integrity of ingredients.

The chef draws creativity and inspiration from travel where he can absorbs

a multitude of ideas and confirms accuracy of techniques essential to

regional dishes.

“I love global cooking, but I want to represent these dishes accurately –

do them justice. So I look to the experts wherever they may be. There are

so many peasant or street foods that can be elevated and that’s what I like

to bring home to my restaurants.”

Fusion food is not something that you will find on this chef’s menus –

whatever the cuisine, he remains true to its origins. Rathbun strives to

understand the baseline of foods, but insists that if you can’t get the basics

right – you can’t tweak it. He isn’t in the business of bastardizing dishes to

showcase the latest fad. Though he likes the creativity in technique and

flavor profiles that young chefs exude nowadays, appreciates molecular

dining and experiencing the latest gastro-technique fresh from the lab,

Rathbun’s cooking has steadfastly been executed authentically and with

purpose.

CHEF ' S INNER CIRCLE | KENT RATHBUN

CHEF KENT RATHBUN:CHEF, GENIUS, TRAVELER, BIG GREEN, EGG PARTNER

BY ANDREA HAUGHTON

“Food should always be purposeful. Unpurposeful food should not be on a

plate.” His restaurants boast dishes that adhere to the technical roots and

every element on the place is there with the purpose of elevating the dish.

And diners appreciate him for it, coming back more and more and always

leaving wishing they had a bit more.

In his home kitchen, Rathbun’s approach is no different – food is sourced

or shot personally.

“I shot my first rabbit as a child with my grandmother, I grew up eating

from the land.” He also learned culinary diversity at a young age in the

presence of two foreign exchange students. This childhood adherence

to quality, resource and authenticity provided a wealth of knowledge and

inspiration to young Rathbun.

Rathbun, who taught himself to cook out of necessity and tradition,

became a chef at 21 with no formal training, joining the ranks of untrained

chef gods. He credits exposure to fantastic chefs and products in various

stints at four and five-star restaurants with his ability to excel on his own.

Mentors also exposed him to the art of finesse that has earned the chef

praise for years over.

“You have to walk the line, know the sauce needs a pinch of salt or lemon,

steep fresh herbs to elevate a dish and these little things make the food

great. I have been known to walk the line and say throw in three onions –

it is the difference between a good meal and a great meal. It is the finesse

that makes you say, “Holy shit, I’ll never forget that!” It is the magic ele-

ment that makes you crave the food and leaves you wanting more. You

always have to leave them wanting more.”

CHEF ' S INNER CIRCLE | KENT RATHBUN

Q&A with Kent Rathbun

Q& A WITH KENT RATHBUN

AF: What influences have you brought back from your travels?

KR: My travel was kicked off during a stint at the Melrose Hotel when the

executive chef asked if I had a passport. No? Well, we are going to need

to have that expedited – and he sent me off to Thailand – a cuisine which

claims the most significant influence on my personal style of cooking. But

I bring back the basics from all of my travels.

AF: What is your favorite thing to cook with?

KR: I just turned Tyson onto to Royal Red Shrimp – I cannot get enough

of these clean and sweet shrimp from Florida. Royal Red Shrimp are fished

4,000 feet deep – it is almost a shame to cook them. They are a dream

in ceviches.

AF: What’s your favorite meal?

KR: It’s been the same for 30 years. Ribeye or strip steak, seasoned very

well, cooked over wood. Corn on the cob, with a lot of butter. Fresh veg-

gies. A fantastic baked potato with lots of good stuff on it – start everything

with a Caesar salad and end with something cherry or caramel.

AF: Why is quality important to you?

KR: I grew up in Kansas City and my Dad was friends with a meat com-

pany guy (Corey Savella). He would just walk in and we had access to

restaurant meat.

AF: What is one of your favorite food memories?

KR: On my fifth birthday, my dad said “what do you want for dinner?

Resoundingly, I said “steak!” We went to Corey’s every year on my birthday.

I got to skip school every year on my birthday and he would show me off,

he was such a proud dad, and we would go to breakfast at Mohawk, then

to the meat company. On my fifth birthday, Corey asked me how old I

was. “Five.” Then he would give me a five-dollar bill. Those are the things

that drive me and my brother.

AF: Why do you cook?

KR: I think cooking for people is a lovely thing to do. I cook on my day off

because I simply love to cook. Food is such a glue for people.

AF: Tell me about the Elements line?

KR: I had two business partners in Texas, one unfortunately passed away

and the other was Bill Hue. Bill said we need to brand something – said I

needed to “me” more than I do. He wanted to bottle some items that we

had become known for – I was hesitant at first because I thought that we

would not be able to retain the quality of the items. We couldn’t use fresh

herbs, but that was how we discovered herb resin. I remember the BBQ

sauce had cilantro resin that would go into it and it tasted like spring. We

ended up being quite pleased with the test products and snuck them into

the restaurants to see what impact they would have on our diners. We

used them for a week – everything was accurate – they color, viscosity,

flavor – no one knew they were eating a sauce wee had bottled. We knew

we had a quality product.

AF: Who was your mentor?

KR: I was blessed to work under and with some incredible chefs. Jim Mills

(Houstonian Hotel) used to be at Mansion at Turtle Creek. He taught me

the finesse of food and the art of managing and meeting people.

AF: What do you consider the finesse of food?

KR: You have to walk the line, know the sauce needs a pinch of salt or

lemon, steep fresh herbs to elevate a dish and these little things make

the food great. I have been known to walk the line and say throw in three

onions – it is the difference between a good meal and a great meal. It is

the finesse that makes you say, “Holy shit, I’ll never forget that!” It is what

makes you crave the food and leaves you wanting more.

AF: What excites you most about cooking?

KR: We take ordinary food and make it unordinary. I love that.

AF: What issues, if any, have you experienced with your recent expan-

sion to Austin?

KR: We were surprised by the number of dissenters and people who

equated us with Dallas. I said look – at the end of the day we are here

to do business in your community, we are hiring Austinites and we enjoy

being part of this great community. We want to give you good food in

a good atmosphere and help enhance the lives of our patrons and staff.


A L A CARTE | COLD BREW COFFEE

COFFER COLD BREW COFFEE

Coffer, a handcrafted, locally bottled and brewed cold brew coffee

is the newest addition to increasingly competitive, yet popular trend

among coffee drinkers. Each sip of the naturally carbonated brew

is aromatic, with invigorating flavor; perfectly fitting for the hot

summer months Austinites regularly endure.

Developed by owner and creator Kevin Chen, the naturally

carbonated cold brew coffee is not limited to only one form of

consumption. Mix it with your cocktails, try it with leftover vanilla

ice cream, or pop the cap and savor it straight from the bottle. It’s

perfectly suited for nearly everything in between.

WRITTEN BY KARA HARDIN

KOHANA COLD BREW COFFEE

Made from superior, single origin organic beans, Kohana Coffee’s shelf stable cold brew concentrate

is slow roasted in small batches, then steeped in a proprietary cold brew process for a rich, mellow

flavor. With infinite options for use (most mix it with milk or water, but coffee popsicles are a summer

favorite) and four new varieties launching this summer in Mocha Java, Decaf, French Vanilla and

Espresso flavors, there’s much to look forward to from this local favorite.

BUSY METROPOLITAN CITIES LIKE AUSTIN ARE FILLED WITH THEIR SHARE OF COFFEE DRINKERS. Most Austinites make their coffee the old

fashioned way using a coffee maker. Some of us even prefer grinding our own beans while inhaling that rich aroma we all savor. Almost nothing

beats a cup of hot coffee, especially when the weather gets a bit nippy. We have a couple of months until the cold weather officially arrives,

and not all Austinites have the ability to exercise patience in waiting for the temperatures to drop. Some of us want to enjoy our coffee without

absorbing all the heat. Fortunately, Austin is home to several amazing cold brew coffee makers that allow us to sip our cup of joe, without

burning our tongues. Here are a few of our favorites...

HIGH BREW COFFEE

High Brew is the creation of an idea that was sparked in 2012 while

David and Elizabeth Smith took their family on a amazing journey,

island hopping through St. Thomas and Grenada. Wanting to stay

alert during long nights of sailing, they discovered cold-brewed

coffee. Discovery turned in to creation as they realized their new

passion would become their lively hood. High Brew is a proprietary

blend of Aarabica beans from Central and South America, roasted,

ground and filtered to a smooth finish using cool temperatures,

extracting naturally smooth flavors. The result is an ice cold, milky-

sweet beverage, perfect for any time of day.


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DINING OUT? LOSE WAIT.

Ever walked into a crowded restaurant, learned that there is a 45 minute wait,

and promptly walked out? Us too. Say goodbye to the wait and hello to NoWait.

The free wait listing app allows hungry guests to search local dining spots by wait

time, add their name remotely to a restaurant’s real time list and track their place

in line – enabling them to simply show up precisely when they’re table is ready.

Available in thousands of casual dining restaurants nationwide, including many

in the Austin area such as South Congress Café, The Park, and Third Base Sports

Bar, the app is available for both Android and iOS.

Launched in 2010 in Pittsburgh, NoWait unveiled its mobile app nationally earlier

this year. Already, it is used in major national chains such as First Watch, Texas

Roadhouse, On The Border and Buffalo Wild Wings, as well as popular independent

hotspots like Batali & Bastianich Hospitality Group's Eataly, Jose Garces' Village

Whiskey, Marc Vetri's Pizzeria Vetri and Hubert Keller's Burger Bar. Regularly seating

more than 5 million diners every month, NoWait has seated more than 50 million

diners to date. You can be next.

For more information, visit nowait.com, follow @NoWaitApp and like it on

Facebook at facebook.com/nowaitapp.

BY TAYLOR BUTLER


Brick Oven Restaurant

PIZZA · PASTA · PARTIES

Downtown South Arboretum 12th & Red River Brodie & Slaughter 183 & Braker Lane 477-7006 292-3939 345-6181

SAVOR OUR FL AVOR | MUST VISIT

CAFE BLUE

A celebration of coastal cuisine from around the world. Immerse

yourself in our version of a tropical paradise, while dining on fresh

seafood, aged steaks, Chef Ben’s famous clam chowder, unique

burgers and sandwiches, and one of the best wine lists in the city. Of

course, don’t forget our homemade key lime pie.

CafeBlueTX.com | 512.366.5230

Located @ Hill Country Galleria (near Dillard’s) Bee Cave, TX 78738

FAVOR

With Favor you can get anything you want in Austin delivered.

Torchy's, Juice Land, or anything else your heart desires is just a tap away.

For more information visit AskFavor.com

BRICK OVEN RESTAURANT

Known for their award winning pizzas, Brick Oven has been serving

Italian food in Austin since 1982. All three locations are locally owned

and operated, and have a little something for everybody. Pizza, pasta,

gluten free options and a great variety of wines are just the beginning

of what Brick Oven has to offer.

SINGING WATER VINEYARDS

You will enjoy a visit to this scenic Hill Country vineyard and winery

located up in the hills just south of Comfort on the banks of Bruins

Creek. The tasting room, a rebuilt 100 year old Hill Country barn,

greets you as you drive up to the winery. Park in the shade or tie your

horse up to the old recycled wagon tailgate/sign out in front - and

make yourself at home. A tour and tasting in this relaxed country

atmosphere is sure to lower your stress level! Bring your picnic lunch

and relax on the winery porch with a glass of award-winning Singing

Water wine.

Thur - Sat 11-6 | Sun 12-5 | Mon 11-6

830.995.2246 | singingwatervineyards.com

316 Mill Dam Rd.Comfort, TX 78013


There’s a reason groups of women flock to Fredericksburg.

Actually, there are several. On-and-off Main Street shops full of

couture, modern and vintage home décor, art galleries and more

are only the beginning. Relaxing spa treatments. Delectable gourmet

cuisine. Sweet creations from our bakeries and award-winning wineries

to tour. Live music and spectacular views from one of our 350+ Hill

Country B&Bs, guesthouses or inns. One tip: Save room for memories!

V i s i t F r e d e r i c k s b u r g T X . c o m | 8 6 6 9 9 7 3 6 0 0

Unofficial birthplace of the annual

Girlfriendsfest!

Get FREE Official Visitor

Info Kit

22-AustinLifestyle-June2014-9x10.875-Girlfriends.indd 1 4/8/14 2:10 PM

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It’s no joke. Meals ready on time, everytime.(And don’t call me Shirley)

Surely, you’re joking!Dinner is ready on time?

Austin Food Magazine - Fall 2014

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Transcript of Austin Food Magazine - Fall 2014