Wining and dining at the fourth annual Austin Food and Wine Festival this weekend. Here’s a couple of my favorite bites!
Taste of Texas
Austin Food + Wine Festival kicked off with a bash as big as the Lone Star State — an all-star lineup of talent from the Texas culinary scene that served up dishes that reflect their signature style.
Table of Contents
Allison Jenkins – Executive Chef, laV (Austin)
Housemate ricotta with spring vegetables with puffed quinoa and carrot-top pesto.
Omar Flores – Owner & Chef, Casa Rubia (Dallas)
Hollander mussels esabeche with English pea juice.
Heng Chen & Cori Xiong – Co-Owners & Chefs, Mala Sichuan Bistro (Houston)
Sichua funky cold noodles with spicy peanut sauce.
Blaine Staniford – Executive Chef, Grace and Little Red Wasp (Fort Worth)
Cantonese-style pork jowl char sui
Wayne Mueller – Owner & Chef, Louie Mueller Barbecue (Taylor)
Honey jalepeno lamb chops (right)
Tatsu Aikawa – Owner & Executive Chef, Ramen-Tatsu-ya (Austin)
Smoked Ajitama with chicken chicharron and grilled maitake mushrooms.
Hugo Ortega, Owner & Chef, Hugo’s (Houston)
Sopecitos de Cachetes de Res, masa pancake with beef cheeks in asalsa de pasilla.
Quealy Watson – Executive Chef & Partner, Hot Joy (San Antonio)
Fermented goat laab with coconut sour cream, cilantro and tomatillo jaew.
Rock Your Taco
We watched the country’s top chefs go head-to-head, adding their own take on the tortilla-wrapped treat.
Antonia Lofaso – Owner & Executive Chef, Black Market and Scopa Italian Roots (Studio City/Venice)
Crispy octopus taco. My favorite taco of the night!
Paul Qui – Chef & Owner, Qui and East Side King (Austin)
Tlacoyo de lengue de ternera tacos
Tim Love – Chef & Owner, Lonesome Dove Western bistro, Woodshed Smokehouse, Queenie’s Steakhouse, Love Shack and White Elephant Saloon (Fort Worth/Austin)
Fried Beef Tendon
Tyson Cole – Executive Chef & Owner, Uchi and Uchiko (Austin)
Applewood wood smoked masu sashimi taro taco. Another favorite!
Chris Shepherd – Owner/Executive Chef, Underbelly (Houston)
The tiniest taco there ever was, Indian style curry puffy taco from Underbelly.
The Grand Tasting
Sipped, savored, mixed and mingled our way through an impressively vast number of the country’s top wine, spirits and culinary exhibitors.
The Grand Tasting Pavilion spanned over 25,000 square feet, showcasing over 50 of the finest beverages from across the nation, and more than 40 food artisans from Austin and beyond.
Meat carousel, only in Texas. With spinning chickens and goat legs at Jack Allen’s Kitchen’s fire pit.
Mouthwatering lamb chops from Chef Tim Love’s Lonesome Dove.
Double triple scoops of Dolce Neve gelato.
Chicharrón con cápsulas de Salsa Valentina from La Condesa.
Tres cauliflower with nori cauliflower puree, roasted cauliflower, peach pickled cauliflower all topped with nori butter, fried shallots and aonori from Peached Tortilla.
Keeping cool with three scoops of while stuffing my face with Lick Ice Creams. Lady Bird Lavender, dark chocolate with olive oil & sea salt, and fresh mint & chocolate chip.
Tiny Pies served up lots of yummy pies!
Mad carving skills from Wu Chow, can’t wait for them to open!
Barbecue Texas Gulf head-on shrimp gets a spin by Jack Allen of Jack Allen’s Kitchen.
Saturday brunch at The Bonneville with Gail Simmons.
This is what sweet dreams are made of ! Marshmallow chandelier, profiterole candelabras, macaron towers, chocolate bon bons, cakes, & more from Janina O’leary of laV.
TRACE was transformed into a Candyland wonderland with an all-you-can-eat dessert table and more sweets.