I’m watching a Bourdain marathon on the Travel Channel. He’s full of crap. How can he, in the San Francisco show, gleefully say the beef “tastes like it died screaming”, and in the Argentina show wince at the cattle being castrated and branded? His producer was openly weeping at the sight. Hypocrisy or just good TV? Maybe Tony should ask his new wife who, in the Sardinia episode, commented on how she likes to know where her meat comes from. I believe he is from New Jersey.
UPDATE: I did not Photoshop the above picture. It was an untouched screen grab from the Argentina show. Can’t believe this unfortunate camera angle made it into the show. Filmed just after they cut the testicles off a bull. Hang in there people, no one said this was going to be easy.
Roy’s loss was our gain when Chef Kocurek started his own family charcuterie business. You have probably purchased his products at the farmers’ markets, now sit down and take them all in at once at a Supper Friends dinner at the Swoop House.
Appetizers
Naturally Dolce Farms Porkbelly Confit Croquettes & Kocurek Family Fried Morcilla Bites
First Course
Angel Hair Pasta Carbonara with Texas Quail Farm Eggs & Air Cured Guanciale using Richardson Farm’s Pork Cheeks
Second Course
Fennel and Orange Sausage using Naturally Dolce Farms Pork with Artichokes “a la Greque” with Johnson’s Backyard Cherry Tomatoes
Third Course
Kocurek Family Air Cured Chorizo Crusted Texas Gulf Coast Wahoo with Garbanzo Bean Purée & Lemon-Harrisa Oil
Fourth Course
Broken Arrow Ranch Wild Boar Loin Marinated in Cinnamon & Round Rock Honey served with Local Figs & Wild Boar Port Reduction
Fifth Course
Kocurek Family Czech Bacon ,Chocolate & Almond Baklava Bites
Bunuelos with Star Anise Syrup
Spanish Style Lard Cookies
Kocurek Family Charcuterie at Supper Friends : August 26 7:00 PM : $75 per person, BYOB
Reservations at 512-467-6600
They made it through week two on the Food Network’s The Great Food Truck Wars. Cast as the underdog, the Austin Daily Press trailer rolls on to (almost) home turf, Fort Worth.
Cory Nunez and Amy Hildenbrand got the call from the Food Network and had four days to get to Los Angeles. Only one problem. They didn’t have a truck to tow their rig. A few calls later, a family member got them a loaner truck and they were off. Tune in next week and see if they can make it through Texas. Or better yet, go see them in person. They are feeding the drunk masses at 9th & Red River, next to Club Deville (the show was shot months ago).
Austin Daily Press : “As Toasted As You Are” : 9th & Red River : (512) 644-2959
It’s time again for Chefs Under Fire event. Think of it like a regional Iron Chef competition with less smoke machines. The field is narrowing down and the organizers would like our input. for the Austin/San Antonio area, the contestants are:
Chef Victoria Ann, of Le Cordon Bleu College of Culinary Arts Austin, Student
Erica Beneke, of MAX’s Wine Dive Austin, Sous Chef
Chef Camero, of Le Cordon Bleu College of Culinary Arts Austin, Student
Chef Trysh Gonzales, of Art Institute of Austin, Student
Chef Jason Hardacker, of Silver Whisk Cooking School, Kitchen Manager
Chef Tanner Harris, of Thai Fresh, Chef
Chef Tonni, of Hinospices, Executive Chef/Proprietor
Chef Chad Holt, of Wandering Chef, Owner/Chef
Chef Deegan McClung, of Jeffrey’s Restaurant, Executive Chef
Chef Renee Morgan, of Le Cordon Bleu College of Culinary Arts Austin, Student
Chef Steve, of Southern’s Fine Dining, Owner
Chef Mary Stanley, of The Turtle Restaurant, President
Chef Byron, of TRIO at Four Seasons Hotel, Cook 1
Austin Food Journal Recommendation: This is a no brainer for us, Chef Deegan McClung of Jeffrey’s. If you haven’t tried his Thumbalina Salad, Crispy Oysters or the imaginative Cheese Plate pairings, please do. You’ll be a believer. It’s smart cooking.
Vote Here: chefsunderfire2010.com/austin-sa-regionals by 11:59 PM August 30, 2010.
John and Kendall are heading over to FINO for another wine and cheese event. Rose wines are the target. The pink stuff. And, no, they won’t be serving the ones your Aunt Esther was guzzling down (lucky for us).
FINO Restaurant Patio & Bar hosts the next Wine, Cheese and Conversation. Guests will indulge in rose wines from around the globe paired with the perfect cheese companions. Guests will have the opportunity to discuss wine and cheese pairings with FINO wine director, Josh Loving, and Antontelli’s Cheese Shop owners, John and Kendall Antonelli.
FINO: Wine, Cheese and Conversation : August 17th from 6-7:30 pm. Tickets: $40. 512-474-2905
Antonelli’s Cheese Shop
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