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I miss it. Unfortunately, Bola Pizza Catering has robbed me of time to post on the Austin Food Journal. The last seven years of posting here daily was a wonderful time for me. And, I hope to get back to it soon. Thanks for reading and please check back every once in a while. If all goes as planned, I will continue. I truly miss it, I do.
I would accept an invitation to watch the okra grow at Springdale Farm. So, I jumped at the chance to attend an A Torrid Affair dinner there (one of many more to come). Great food, perfect setting and for all the right reasons. Austin, Texas based charity supperclub A TORRID AFFAIR has announced plans for its inaugural dinner event, set for Monday, September 26 on the beautiful grounds of East Austin’s Springdale Farm (755 Springdale Road). The brainchild of Péché executive chef Jason Dodge and former Péché mixologist Michael Menley, A TORRID AFFAIR’s mission is to raise money for the Dell Children’s Medical Center through the hosting of intimate dining events in Austin while increasing awareness of the benefits of local, sustainable agriculture.
Bringing together the best chefs and mixologists in Austin to create its one-of-a-kind dinner menus and pairing each course with a specialty cocktail — each created using only the freshest local, farm-to-table ingredients and Texas spirits — A TORRID AFFAIR delivers a unified dining and cocktail experience fusing passion and purpose. Guests will enjoy the finest quality and creativity in the dishes and cocktails presented by A TORRID AFFAIR and the supperclub’s commitment to providing both A-level service and personal interaction with the very creators of the original menus will result in an unparalleled dining adventure.
The September 26 A TORRID AFFAIR launch will feature a wonderful menu of paired courses conceived and designed by both Dodge and Menley, while future ATA supperclub events will highlight the talents of chefs and mixologists such as Bryce Gilmore of Barley Swine and Chauncy James of The East Side Show Room.
A Torrid Affair : September 26th, 7:30 - 11:30pm : Get Tickets
…the risk being that you may become healthier. These melons are so crazy, I don’t even know their names (so I will now be referring to them as Lyle and Willie). With your sharpest knife, cube Lyle and Willie into bite size morsels, combine with cherry tomatoes, salt and parmesan cheese. Eat. Repeat.
There is a small, hidden, restaurant that recently opened in Austin. It’s called Uchiko. Don’t tell anyone about it. It will be our little secret.
They have a sweet chili side sauce that comes with a few appetizers and mains. Instead of breaking into their kitchens to steal some, I purchased their cookbook to get the recipe. My parole officer gave me a high-five for my shrewd decision making skills.
Safety Tip: Immersion blenders in chili vinegar sauces tend to throw said sauce to the four corners of the kitchen. Cover container appropriately or suffer the consequences.
I don’t hit many trailers, but I sought this one out. I was moved for two reasons. The food was as good as I had heard. What I wasn’t expecting was the location. This is easily the best food trailer lot in Austin. Sitting under huge Oak trees with a breeze and a view of downtown, I started with the Summer Watermelon and Feta salad ($6). Good choice. Nice flavor balance and refreshing.
Alex, the Chef Owner, was last at the Hotel Saint Cecilia and before that Whole Foods catering. Now, you can find her perched on this hilltop shaded by massive Oaks.
Ham, Brie and Fig sandwich ($7) was right on. Domestic brie with fig preserves on a authentic baguette. Sweet, rich and smokey.
A full line of traditional small plate tapas is also available. And, this is the view you get while you are munching. Did you hear that? That was the sound of me getting in my car to head back to La Tasca. La Tasca : 1508 Rio Grande Austin, TX : 512 426-5841 UPDATE: The world can be a crappy place. La Tasca had to move again.
Pan Seared Halibut with White Gazpacho and Cherry Tomato, Cucumber, Red Grape Salsa.
I didn’t know there was such a thing as white gazpacho just like I didn’t know that there is a In-N-Out Burger in a hidden sub-basement of Whole Foods (hint: in the elevator, push the “6″ button three times). The base consists of poached, peeled and pureed almonds. Tricky.
I don’t know if this is a salad, a salsa or a gazpacho (or just a bowl full of fruit waiting for a dressing). But once mixed with a Sherry Vinaigrette, it is a fresh, bright topping for the dish.  |
   
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