Miracle. It’s a word you hear a lot when you sit and talk with the talent-stacked team creating the upcoming Staplehouse restaurant – one that promises to truly be unlike any other out there. As their story unfolds, you realize they may use that word miracle frequently, but never flippantly.
The landscape of the Austin food scene is changing, thanks to some great new restaurants. Paul Qui is one of the talented chef’s leading this culinary charge. Working as the Executive Chef of the acclaimed restaurant Uchiko, Paul has racked up a number of accolades recently with a victory on Top Chef, followed by a James Beard award.
In New Orleans, warmer weather and longer days mark the beginning of crawfish season. From March to May every year, Louisiana harvests more than 110 million pounds of the little lobsters, sending them to backyard boils and upscale plates around the nation.
Roderick Bailey never expected to be a master in the art of couscous. The 36-year-old chef grew up in Memphis and spent nearly two decades traveling the country to learn about low-country, Latin and French cuisine before opening his first Nashville restaurant, The Silly Goose.
A number of years ago, we first discovered Leiper’s Fork partly by accident when the wait for a table at The Loveless Cafe one Sunday afternoon was two hours long, and it was decided that the time could be better spent exploring the Natchez Trace Parkway.
Scores of restaurants these days boast of their relationships with local farms. But few can match The Capitol Grille in downtown’s historic Hermitage Hotel, which runs two farms of its own and brings literal meaning to the term “farm-to-table.”
Most of us could think of a better job than being a literal bean counter. Not Sam Ratto. “I worked at a place that did bean-to-bar chocolate,” he says. “My first job was to sort and roast the beans. Standing there over the cacao beans, my brain just lights on fire. I just love making chocolate.”
We’re all becoming a little more aware of what ends up on our plates these days. But even as we shop for the locally raised, highest-quality and healthiest options, keeping up with latest terminology and classifications can be a bit perplexing.
If sipping olive oil or balsamic vinegar from a cup like wine seems like an experience you could do without, you probably have never stopped by Austin’s locally owned store and tasting bar, Con’ Olio, where you can sample more than 50 oils and vinegars from stainless-steel taps.
‘Tis the season – for holiday parties. And as you prepare for your own festivity and consider what to lay out for your holiday spread, you don’t have to be an expert chef to stand out from the rest.