Category: Food

Announcing the Food Bloggers Guide to Austin

Well, maybe re-announcing.  As is becoming more common, I am a day late and a dollar short.  But here it is none-the-less.  And it is AWESOME!

Anyway, as I mentioned, SXSW is coming to Austin in the following week and I wanted to blast a guide devised by Natanya of Fete and Feast and other wonderful writers in the Austin food scene.  There are a great list of posts for all types of food to enjoy while visitng Austin, with some of the best restaurants listed and some links to great deals throughout Austin.

Now for my personal welcome to SXSW -

Welcome to Austin!  There are a few items of note I would like to bring up while you are here.  Minor things really, but noticable things none-the-less.

  • Speed limit on 620 from Hudsons Bend to Canyon Creek is 65 MPH.  If you don’t feel comfortable driving that fast, or just enjoying the views, stick to the right lane and let the locals pass.  It’s far too fun for us to drive 620 and not pass others.
  • “Keep Austin Weird” is a motto.  We live it everyday, and we love it.  You will experience a varied group of people here (probably including, but not exclusive to,  the aged Rastafarian that I found walking 7th Street and playing the recorder today to absolutely no one but himself).  We love our diversity.  You should too.  And don’t be surprised if the person serving your food in a fine restaurant has more body art than the Illustrated Man.  They probably have an IQ in excess of 130 and could discuss the most obscure subjects with a vast intelligence.  Tip them handsomely.
  • We have Tex-Mex and Barbeque by the bucket load.  We have perfected it.  Thus, we have moved on in our culinary adventures to perfect others as well.  Enjoy as much of it all as you can.  Follow the Food Bloggers Guide.
  • Have fun.  After all, that is why you are here.

Cheers!

A Food Bloggers Guide to Pizza in Austin

I realize that it has been a while since my last post.  I do apologize, however my day job has gotten busier than it has been in years.  Although I cannot speak for the rest of the country, I believe that my increase in workload is a direct reflection on the state of the economy in Texas.  However, I am not an economist.

The impending arrival of thousands of visitors to Austin in the coming weeks has prompted a few Austin Food Bloggers to write up some guides to various culinary aspects to our city.  Typical thoughts of the Austin culinary scene typically elicit visions of Tex-Mex and Barbeque.  However, since we have perfected those cuisines, we have decided to move forward in our exploits and this is something that the patrons of Austin’s South by Southwest Festival can experience for themselves.

For my first contribution to The Guide, I have decided to point out various ‘Pizza Joints’ that dot the landscape throughout town. I am NOT going to say that one in particular is “The Best”.  There are varying degrees to pizza greatness as well as different tastes for particular types of Pizza.  My opinions on this matter can be found here, however I realize that there is a wealth of ‘Pizza Opportunities’ to be had throughout Austin, and my opinions do not represent everyone.

That being said, the following establishments represent the finer examples of pizza craft in Austin.  These joints will not provide Dominoes or Pizza Hut slices either.  Each of these is hand made and don’t expect (from most of them) to see a ‘gourmet’ pizza, or anything with Goat Cheese.  Not that I am knocking those types of places, but this is stick to your ribs, smeared on your face, pizza.  Napkins are a necessity.  Paper napkins, not cloth.  And, you may not even find napkins.  There may simply be a roll of paper towels to draw from.

Central

Stony’s – Corner of 6th and Red River – This joint has some of the best sauce I have ever tasted.  Centrally located in the heart of town, Stony’s is not only convenient, but the Pizza’s are really good.  Operating out of a van, its amazing that they can produce the quality of pizza they do.  However, I think Stony’s is a shining example of not only the Austin food scene, but of the trailers that more and more frequently are creating some of the best food in town.  Being accross from Emo’s doesn’t hurt either.

Hoek’s – 511 E. 6th Street – Another handmade slice in downtown Austin.  “Death Metal” Pizza has become a frequent stop for not only late night revelers, but throughout the day.  Why?  Because it’s damn good.  This is another ‘Jersey Style’ pizza that has a great sauce and the cheese is melted perfectly.

Frank and Angie’s – 508 West Avenue – A little off the main drag at 5th and West Avenue, Frank and Angie’s is another great establishment.  The crust here is a little thicker that a ‘Jersey Pie’, but offers the added dimension of being chewy, which is a quality that I thoroughly enjoy.  Frank and Angie’s is not a large place, but it is cozy and their extended menu offers other Italian treats for those in your party not up for pizza.  Additional points for Frank and Angie’s if you are looking for a place to sit and savor your food, rather than walk the streets with it dripping down your chin.  (Added note: Frank and Angie’s is owned by the same people that own Hut’s – one of the best burgers in town, but that is for another post.)

Hoboken Pie -718 Red River St – Here is one joint that my wife craves.  Having spent a lot of time in New Jersey during her college years, she fell in love with Jersey style pie, and Hoboken is a perfect example of that type.  A thin crispy crust with tasty sauce and cheese.  Hoboken makes a great pie.  An additional bonus from Hoboken Pie is their draft sodas.  This is one of the few places you can find cane sugar in your soda rather than high-fructose corn syrup.  Believe me, you will definitely taste the difference.

North

Saccone’s – Round Rock and Anderson Mill Locations – I have written a lot about this spot in the past.  One of their locations is close to my house, and we order from there when we get a chance.  Excellent pizza, period.  Additionally, they have great sandwiches and a great family sitting area to enjoy your food.  Can’t say enough about the food at Saccone’s.

Promise Pizza – 1500 A. W. Grimes Blvd, Round Rock – A relative new comer to the area, Promise Pizza offers a wonderful variety of great pizza.  Making this spot even better is the fact that they offer only organic ingredients and many ingredients that are locally sourced.  But, don’t get me wrong, this is not some piece of cardboard with sauce on it that has little substance, leaving you with the feeling “well, at least it was healthy”.  While it is healthy, no doubt, it is a delight to the senses and taste.  The ‘healthy’ bit is just an added benefit.

Bread. Like everyone else, I need more of it.

I remember when I was young, I was informed by Mom that if I ate the crusts of my bread it would put curls in my hair.  She would point to my older cousin and relate to me how well it worked for him.  My cousin had a rich head of  wavy hair, that my Mother used to like to flaunt in front of me just to get me to eat the crust on my sandwiches.

Well it didn’t put a curl on my head.  In fact, not only did it not provide me with more spring in my locks, I have become more follicular-ly challenged over the years.  We won’t talk about what happened to my cousin’s fabulous coif (but between you and I, it ain’t all there anymore either, and considerably less than mine).  Lies, all lies.

Coming back to the present, and all bitterness aside, I have recently rekindled my affinity for bread.  Especially the crunchy goodness of the crust contrasting to the rich interior of the crumb.  On it’s own, with a hunk of cheese, or simply with a thin spread of really good butter, there is nothing that can replace a good loaf in the kitchen and in the belly.

I need to give credit, where credit is due.  Recently my friend Natanya of Fete and Feast posted about her recent and renewed exploits in the baking world.  In her original post on the subject (which can be found here), she credits her success to a book by Jeff Hertzberg and Zoe Francois called “Healthy Bread in Five Minutes a Day“.  While I am normally skeptical of being able to do anything ‘in Five Minutes’, her composition along with the knowledge that Natanya does not embellish, compelled me to re-enter the world of baking and to give the book a read.

So, after gaining some confidence from Fete and Feast, I dove in to my first foray of the world of yeast for many a year.  Historically, I have had a lot of trouble baking bread.  Most, if not all of my endeavors ended in wonderfully shaped bricks and stops for various doors.  Pizza has been a decent success for me in the past, so that is where I started, dusting off my favorite deep-dish pizza pan and creating a delicious treat for the family one night (another tidbit I will blog in the future).  Having had a modicum of success, I decided to try the next step.

After a little digging (and the recent purchase of a Kindle, to which I find myself somewhat addicted), I found Jeff and Zoe’s first book “Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking” available for download.  From the beginning it was intriguing, and I found a bit more confidence in my bread making skills by just reading the first few chapters.  And, I would suggest that reading the first five chapters is essential in the success of the recipes that you may try.  From there, it is all downhill as all of the recipes are built upon the foundation of the recipe for Boule.

My first loaf was a success.  An amazing turn-around from previous attempts, and I think the Wife actually used “Amazing” as a description of my efforts.  Although, I have to say that the success of the first loaf is much less an accolade to my baking skills than it is to Jeff and Zoe’s writing/baking/teaching skills.  Following their direction (which is simple by the way), I was able to make my first tasty and crunchy loaf of bread after MANY failed attempts.  Although for the past couple of weeks I have not followed their suggestion of using a pizza stone on which to bake the bread, I have had wonderful success using simply a cookie tray lined with a silicon mat.  Today I plan to pick up a baking stone to see how that pushes the envelope.

My First re-Attempt at Bread

No more will my bread be littered with substances such as “Partially Hydrolyzed” anything, high fructose corn syrup, diglycerides, ethoxylated mono – something-or-other, nor anything with the word ’stearoyl’ in it (I am actually afraid to look that one up).  It will be of flour, water, salt, yeast and any other healthy ingredient that will add flavor to the mix and not just something I cannot pronounce.

Cheers!

Tequila Tasting on the South Side . . . .

Chase it with more than a Lime:

Jack Allen’s Kitchen Hosts Five Course Tequila Dinner with Pepe Zevada & Paula Angerstein

Pull up a chair and enjoy an evening of outrageous food and ‘spirited’ conversation – Jack offers up five courses of his killer food, paired with the tequila genius of Pepe Zevada and citrus liqueur finesse of Paula Angerstein. Teamed with Chef Chris Teneyck, this interactive event will be held at Jack Allen’s Kitchen in the private dining area, starting at 7:00pm. Price is $65/person, all inclusive. (can you say screaming deal?)

For the Table:

Crispy Oyster Lettuce Wrap With a winter pepper salsa

Flight One: Pepe’s Paloma Z Blanco and Mexican Fresca

First: Grilled Vegetable Relleno (on a bed of cilantro fried rice with goat cheese and herb oil)

Flight Two: Austin Rita: Z Reposado, Paula’s Texas Orange and lime

Second: Pork Carnitas With a watermelon radish and cilantro salad

Flight Three: Citrus Smash Z Blanco, Paula’s Texas Orange, muddled oranges, bitters and Sprite

Main: Lightly smoked and slowly braised Lamb Shank With chipotle red smashed potato and ancho chile glace

Flight Four: Pepe’s Perfect Manhattan Z Anejo, Paula’s Texas Orange, Sweet Vermouth and Orange Bitters

Dessert:                Warm Winter Fruit Compote With a Paula’s Texas Orange Creme

Finish: Anglaise Iced Caramel Coffee with Z Anejo spike

$65.00 All Inclusive

Call 852.8558 or email info@jackallenskitchen.com to book.

Twitter:                                @jackallens

Facebook:                           Jack Allen’s Kitchen

Where home, hospitality, and great flavors meet.

www.jackallenskitchen.com

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Great Cooking Classes and a meal to boot!

Special for Opentable Customers!
Mention Opentable and recieve 20% off classes for the month of January

01.09.10
Dinner with Escoffier Series $60
4-7pm
Spend the afternoon cooking with our chefs and then sit down to share a classic French meal.
In this hands on class you will learn to preparea simple three course meal using French technique
Watercress Soup, Sole Au Meniere and Rustic Apricot Almond Tart
Wine pairings will be included in your meal.

01.16.10
Croissants $30
10am-1pm
Learn to make everyone’s favorite French breakfast.
In this hands on class you will learn to make croissant dough by hand then turn it into:
Croissant au Buerre, Pain au Chocolat, and Croissant Amande

01.23.10
Dinner with Escoffier Series $60
4pm-7pm
Spend the afternoon cooking with our chefs and then sit down to share a classic French meal.
In this hands on class you will prepare a simple three course meal using French technique.
Chevre Chaud Salad, Chicken Fricassee and Chocolate Profiteroles
Wine Pairing will be included in your meal.

Please call 339.3838 to reserve your space. mention opentable to recieve 20% off!

Ventana Restaurant – Texas Culinary Academy is located at:

11400 Burnet Rd
Ste. 2100 Austin, TX 78758
Phone: 512.339.3850
Fax: 512.833.6336

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