Austin Food Journal

The pork brined for 24 hours, sous vide 57C for 8 hours, then chilled in bag over night. Pan seared and roasted back up to 56C in a 77C oven. Vermouth cream sauce with mustard and honey.

Russets mandolined, mixed with parm, salt and cream. Baked 350F for 90 minutes.

Slow braised beef with parsnips, potatoes, carrots and peas. Chicken and vegetable stocks. Finished with créme fraiche, parsley and shallot breadcrumbs.

Fried corn tortilla, re-fried borracho beans, créme fraiche, vinaigrette dressed frisée. Tuna, scallop, shrimp and avocado. And, I cut it in half. That didn’t help with the flavor, just to make it look cool.

Beans are much cooler than people give them credit for. Especially, beans with beer.