Food & Drink

Austin, widely celebrated for its creative class, is home to many inventive start-ups. While technology companies come to mind, Austin has been developing a more spirited kind of business lately—it’s now home base to several liquor companies, including Tito’s Vodka, Dripping Springs Texas Vodka, Treaty Oak Rum, and most recently, Dulce Vida™, a handcrafted tequila made from organic agave.

Native Texan and cowboy-turned-chef Grady Spears will debut his new book, Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens at the Burlap Horse in Boerne, Texas on Saturday, October 24, 2009 from 1 p.m. to 3 p.m.

In honor of the approaching holidays, Messina Hof Winery and Resort, which has been hailed as the fastest growing award-winning winery and resort in Texas, announces its Wine Premiere Weekend November 12-14, 2009. The weekend will kick off with a "Thanksgiving Bounty" cooking party, a sumptuous five-course dinner alongside their new fall vintages, and a strolling food and wine party.

Messina Hof Winery and Resort, the fastest growing, award-winning winery and resort in Texas, recently won the acclaimed People's Choice Award at the 23rd Annual GrapeFest, September 17-20, 2009 in Grapevine, Texas. The Buick People's Choice Wine Tasting Classic is the largest consumer judged wine competition in the United States.

Black Star Co-op invites patrons to own the bar where they drink.

Celebrating its 40th anniversary this year, Boots Burger remains a favorite spot in Rockwall County—the smallest county in Texas.  Tucked in a residential section just off the historic downtown square, it’s an easy business to miss. Yet Boots has long-standing, loyal patrons near and far.

Coq au vin (literally “rooster in wine”) is a classic French dish for which each geographic region has its own variation. When preparing this dish at home, consider selecting a local organic chicken, mushrooms, butter and herbs in keeping with the European tradition of emphasizing local ingredients.

“This concept has been something I have wanted to pursue for 20 years. It matches where I am in my life. As a chef, I wanted to provide quality food in a more casual and ‘honest’ environment.” –Scott Cohen
 

Viognier is a crisp, white wine derived from the Viognier grape.

The votes are in and 200 million Heinz® Ketchup packets will soon frame the picture-perfect designs of the 12 winners in the third annual Heinz Ketchup Creativity™ Contest.

Wolfgang Puck opens up a new restaurant in Dallas. Along the way, he shares a few recipes that are favorites for family gatherings, whatever the season.  Named this year’s Chef of the Year by the Culinary Institute of America, Puck is a six-time cookbook author and two-time Emmy award-winner for his former Food Network show.

Learn to please with homemade Texas cheese!

Texas citrus comes into high season each winter, and so do elegant gift baskets from farms around Texas.

With The Houstonian Hotel, Club & Spa nearing its 30th year, General Manager Jim Mills brings a unique perspective – he spent his first seven years in The Houstonian kitchen as its executive chef, and has a culinary background spanning 25 years.

Houston, TX November 12, 2008 – Calorie conscious consumers throughout the Houston area today lamented the arrival of Killer Brownies® to Rice Epicurean Markets.   Available in a variety of delectable flavors and each weighing approximately 1/3 lb, reverberations from the collective craving could be felt throughout the metro area.

Many refer to Olivette, the premier restaurant at The Houstonian Hotel, Club & Spa, as the best kept secret in town. Frankly, I’m not the least bit surprised – the food is delicious and beautifully presented, the atmosphere is warm and relaxing, and the service is respectful and attentive.

Keep the Grinch away with a chocolaty Peppermint Patty or 5 Golden Rings, both made with Godiva Dark (the 5 Golden Rings also features Godiva White) or a Chocolate Mint Martini, made with Rumple Minz, Grey Goose vodka and Crème de Cacao Dark.

Are you looking forward to an Arctic Kiss to go with your White Christmas? You can get them at Roaring Fork and Wildfish Seafood Grille.San Antonio’s signature Eddie V’s Restaurants are celebrating the season with the addition of the 12 Cocktails of Christmas, to be offered through the month of December. 

Traditional latkes, the delicious fried potato pancakes that are eagerly anticipated by families celebrating Hanukkah, will be joining the menu at Roaring Fork to commemorate the 2008 Hanukkah season. These “latkelicious” treats will be offered during the eight days of Hanukkah...

He loves food and cooking—that's obvious. But if Jason Dady's success as a chef and restaurateur stems from a youthful affinity for culinary endeavors, it thrives on his confidence and inherent sense of which path to take.

Each impending Oktoberfest, Texas food writers urge locals to flock to our own little ambassador of German culture. Fredericksburg has kept the Munich festival and like traditions alive since the people settled in Central Texas circa 1830.

Fall’s colder weather and autumnal browns might have you longing for the comforts of chocolate. Want the very best? You needn’t head to Switzerland: Chocolatiers offer premium products here at home—with their own signature spins.

Food writer Robb Walsh is the T.R. Fehrenbach of our state’s culinary history. While Fehrenbach has chronicled Texas history, Walsh’s books—The Tex-Mex Cookbook, Legends of Texas Barbecue Cookbook and The Texas Cowboy Cookbook—honor the state’s food traditions with recipes and revisionist accounts of how our Lone Star staples came to be.

Originally a horserace that celebrated the marriage of Bavarian Crown Prince Ludwig I and Princess Therese von Sachsen-Hildburghasen of Saxony on October 12, 1810

Sausage! Burgers! Tortas!  (Read more about Walsh's drool-worthy food picks in our current print issue.)

Remove from the heat and whisk in cocoa, ½ cup at a time. Whisk vigorously until all cocoa has been added.  Hold at warm room temperature—or near warm stove until you are ready to make “legs of fudge” in a wine glass or tall parfait.

Add the mix to the casserole dish.  The depth can vary from 1 inch to 2 inches.  If the mix is only 1 inch deep, it will cook 5 to 10 minutes faster. Place in a preheated oven at 350 degrees and bake for 40 minutes or until it is golden brown and firm.

Warm the crab in a small saucepan with a little beer. Remove the venison from the warm oil. Using paper towel, pat off the excess oil on the tenderloin. Slice the tender into half-inch pieces. Fan three pieces across each plate. Top with sauce and crab meat. Serves six to eight.

Smoke the venison over high heat in the smoker until the internal temperature reaches 130 degrees. This will take about 15 to 18 minutes. In a saucepan, warm the oil to 140 degrees. Pour the warm oil into the cooler.

Combine ingredients in blender and puree until smooth. Push through a sieve to smooth out the solids. Load into plastic squirt bottles and release the artist in you—paint your plate!

Put the almonds, sesame seeds, corn flakes, sugar, chili flakes and salt into a food processor with an “S” blade and pulse lightly until combined, making it coarse but not over processed. Place in a flat pan.  In similar sized pans/casseroles, place the flour in one and fill the other with egg wash (the eggs and milk whisked together).

Simmer all the ingredients except the shrimp in a 6- to 7-quart saucepan (or the largest one you have) for 10 minutes.  Add the shrimp and cook until pink (5 minutes) on medium-low heat. Serve in a large bowl with a bib and lots of bread.

It’s okay for adults to eat sweets for breakfast if they’re gourmet. At least, that’ll be your excuse if find yourself following the siren scent of warm, fresh-baked confections along Houston’s Uptown Park to find the new Crave Cupcakes.

What’s a salsa lover to do? Since April’s salmonella outbreaks, everything from tomatoes to cilantro have been suspect. Jalapenos packaged or harvested in Mexico are currently feeling the FDA’s wrath, but there are plenty of alternatives.

Chef François Maeder shares his recipes with you: Charbroiled Alaskan Salmon, Lamb Provencal, Sunny Fettuccine