When you’re a food blogger you tend to get food gifts from people. Not just for Christmas or your birthday, but for other reasons, too. Here—this made me think of you. Here—I think you should try this. Or in this case—Here, I have no idea what to use this for.
That’s how I came across chokecherry jelly from New Mexico. My co-worker, Frank likes to vacay in New Mexico while we’re on break. Recently, he bought a jar of chokecherry jelly and brought it home only to realize he wasn’t sure what to do with it. A few months went by and he decided to give it away—to me. Not a problem. I can find something to do with it, I told him. Then I told him if I were him, I would have made a stuffed grilled pork and drizzled the sauce over the meat (you know, if I ate meat). I could see the internal struggle on his face: Should I ask for the jelly back and make the pork? That sounds really good. But, alas, he had already given it away and he allowed me to keep this interesting gift.
Finally, this morning I prepared some wheat pancakes. A craving I rarely have, but, hey, everyone’s entitled to pancakes on occasion, I suppose. So, I whipped up these babies from Freckleberry Fit.
Then I realized I was completely out of maple syrup. How did that happen? I considered using molasses, but then I did a quick taste and decided that would be a bit much. I wasn’t about to run to the store before 7 a.m., so I kept digging through my pantry. Lo and behold, I finally rested my eyes on the chokecherry jelly. Well, I’ll give it a try, I thought. The consistency was already smooth and runny, so it was soaked up by the cakes immediately. I drenched the pancakes in it, as that’s the only way I eat them, and then I took a bite. Yum. That was just right.
So, in the rare chance someone went to New Mexico and gifted you with chokecherry jelly, no need to fret. Just make some pancakes and you are set!
The Austin Food Bloggers Alliance happy hour for February was at the downtown Austin location of Sushi Zushi this month. In addition to providing food, the friends at Sushi Zushi also gave a quick Saki 101 class to the attendees.
There are three different kinds of sake, according to Sushi Zushi: Daijingo, Ginjo and Junmai.
The difference between the three are the amount of rice that has been polished away. The three above are listed in order of most polished away to least polished. You should be able to tell how polished the glass based on how clear the sake is. We used a white sheet of paper held behind the glasses to see which had more and less. We also tried nigori (meaning cloudy), which is less expensive and has a lot of rice left in it—it tastes a bit like rice milk, except with alcohol. You can try sake much like you would try wine, from swirling the glass to smelling the sake with an open mouth—the same rules apply!
I enjoyed meeting Christine from Smoked Salt and Pepper and her friend in graduate school for journalism. Christine is new to AFBA and they were a lot of fun to sit with during the tasting.
When I first got to the happy hour, there were an overwhelming amount of people in the room and many were jumping at the food. Once we finished the sake tasting, the room had died down enough for us to try some of the many samplings that were offered. I couldn’t tell you the name of a single thing that was served, but I can say it was all delicious. Sushi Zushi is good at adding many flavors while still allowing for you to taste the fish. They also have some great edamame appetizers with different sauces.
Whether you’re downtown or in the Domain area, I’d recommend Sushi Zushi as a happy hour spot!
Another year of the That Takes the Cake Show in Austin has come and gone.
This year, they found a new location, Round Rock Sports Center. It was a fabulous space! Even though it did make eating in Austin a bit more difficult, it was a great place to have it (And gave us a reason to finally try Jack Allen’s Kitchen, not once, but thrice). The layout was much more open than it has been in the last few years and more like it was the first year we went at the Travis County Expo Center.
There were many cakes this year—and such good ones. One trend seems to be painting on canvas, which is a technique I would love to try. There were a couple upside down cakes, which I am not too crazy about, since they tend to lean. Also, several Rapunzel cakes were in one category. I didn’t notice as many realistic animal cakes this year as I’ve seen in the past, but the catfish cake was incredible.
I took a mini Lambeth method class that was supposed to be a beginner’s class, but turned out so, so hard. When my mom and I left, I almost wet my pants I was laughing so hard at how funny it was. The very nice teacher kept asking, do you love it yet? And all I could think was, heck no! I have no idea what is going on! Maybe after I learn some basic piping I’ll go back to the Lambeth method, but for now, it’s a bit over my head. My mom kept looking over at me asking me questions, like I had a clue. Ha. We had no clues. Looking back at our cakes, they don’t look THAT bad, but they weren’t great either (hers was better than mine).
Chef Bren had two entries in advanced novelty multi-tier cakes. One was a forest scene with a little birdie on top and one was an undersea cake. The under sea cake won second place. Her birdie cake did not place, but at least this time the judges did not tell her her bird was too fat. She keeps telling everyone: Everyone tells me my birdie is fat, just like the doctor told me my baby was too fat (that would be me). She said they are hurting my feelings, but I say me and the birdie are both cute as we are!The next cake show is the North Texas Cake Show, so if you’re going to enter, you better get started! Meanwhile, enjoy the cakes below.
Today is a special day! In Texas, National Margarita Day is a great reason to stop, relax and enjoy some tequila.
Maybe you need a great recipe for your Oscar party tonight!
Below are a couple of great recipes that I am going to try tonight! Tell us your thoughts on the recipes below!
1.5 parts Milagro Silver
0.25 parts Avocado
1 part Fresh Lime Juice
0.75 parts Agave Nectar
3 Cucumber Slices
1 Lime Wheel garnish
Directions: Combine ingredients and blend with one cup of ice. Pour into a rocks glass. Garnish with a lime wheel.
2 parts Milagro Silver
1 part Fresh Lime Juice
0.5 parts Light Agave Nectar
2 parts Pineapple Juice
1 Pineapple Leaf garnish
1 Lime Wheel garnish
1 Cilantro Leaf garnish
Directions: Combine all ingredients in a cocktail shaker and add ice. Shake, strain, and pour over fresh ice into rocks glass. Garnish with a pineapple left, lime wheel and a cilantro leaf.
This weekend, join the best of the best cake artists at Austin’s That Takes the Cake Sugar Art Show & Cake Competition (I know it’s a mouthful, but it is about cake!).
Technically, this year it’s being held in a new location in Round Rock.
I’m pretty excited to try Jack Allen’s Kitchen nearby, so if you read this—please don’t go there, I’ve heard it’s not that great ;).
We’ve done this before, so here are links from prior years if you’re interested in finding out what this whole cake show thing is all about:
For more on this year’s event, visit http://thattakesthecake.org/index.php/main/.
I hope to see you there!
Antonio F Delgado Cocktails & Drinks, Events 512 Tequila, Austin, Austin Music Hall, Baby Blue, Balcones, Brimston, Cat Mezcal, cat Tequila, Cinco Vodka, Dan Garrison, Deep eddy, Dripping Springs Vodka, Dulce Vida Tequila, Enchanted Rock Vodka, Firestone and Robertson, Fitch's Goat Whisky, Fr.Oak, Garrison Brothers, Iron Root republic, Moody June gin, Rebecca Creek, Revolution Gin, Rumble, Smith vodka, Space City Vodka, Texas, Texas On The Rocks, tito's Vodka, Treaty Oak Distillery, TX Whisky, Waterloo gin, Whitmeyer's Whisky, Yellow Rose Whisky 0 Comments
This weekend was a great opportunity to get acquainted with Texas Distilleries.
Texas On The Rocks proved to be one of the best tasting events I have been to in some time. For one night, Austin Music Hall transformed into an emporium of handcrafted booze with names you have heard [Titos] and several names you may not have.
As Spooners, we get invited to events like this on a regular basis. Here are a few lessons we have learned over time
How to handle an Alcohol Tasting
- Alcohol tasting events are a marathon not a race. You don’t need to taste everything they give you in your cup.
- Ask for smaller pours. This allows you to taste more samples without over committing.
- Feel free to ask for another. If you have gone around every table, feel free to go back and ask for another pour at your favorite stops. The server will remember you asked for a short pour initially, and will get you another.
- Take water breaks.
- Eat well. Have a good dinner. This will help you go the distance.
- Don’t make a scene. Keep it classy and don’t be that drunk guy/gal at the event.
- Aspirin before bed. You would be surprised how much this helps.
If you follow these simple steps, you can ensure you get the most out of the price of admission.
As for the event itself, I think this was a great first step to getting Texas Distillers on the national map.
Texas On The Rocks 2015 Review
- Garrison Brothers is amazing – as always. But I am bias! And they don’t pay me to be.
- Moody June Gin is the next best thing since sliced bread! And they are working on a barrel aged gin. If you go to the Bone Spirit tasting room, you might be able to talk Joe into a tasting. Tell him Antonio sent you.
- Dulce Vida Spirits has an splendid family of Tequilas. With an Anejo finished in Garrison Bros barrel and an extra Anejo finished in Rombauer wine, I had a hard time walking away from this table. Side Note: I NEED to find their margarita recipe!
- Whoever did graphic work for Cat Mezcal and Cat Tequila labels, did a wonderful job! I just wish I was able to taste that sealed bottle of tequila. Hint. Hint.
- Craigslist Missed Connections. Dear Balcones FR.Oak Single Malt Whiskey, this is my open letter. I need to know more about you. Your simple taster was not enough. Can we get to know each other a little better? It was Valentine’s Day. Do you remember me? ‘Cause I remember you. Love, Antonio
- Distillers, don’t send a marketing rep to an event like this if they can’t answer questions about your craft, process and uniqueness. Bad move. I bet you as a Distiller have a beautiful story of struggle that goes along with each release. Now tag that to your marketing tasting notes. This is what makes your unique and memorable. The Lakarish Brothers from IronRoot Republic showed up to represent themselves with contagious excitement. The brothers talked about how they are so small their mom had to cover the bar at the still house while they represented themselves at Texas On The Rocks. Then they showed me of their mom shaking drinks. We laughed and I mentioned that if I owned a still house and my mom was bartending, it would be a train wreck [I love you mom]. These boys are building a story and brand to remember.
One option for growth is in the food department. Although, Titos hosted a VIP breakfast taco after party with Maudies catering [which was a nice tough], I feel like this would have been a splendid opportunity to showcase the Austin food scene. I would love to see Pink Avacado have a table, along with Paul Qui, the chef from Clarks and the Peach Tortilla team. This would be a great next step to pushing the event to more heavily Texas branded.
Overall, this was a great inaugural evening and I already anticipate next year!
This weekend, we have a number of great things happening in Austin.
One event that has really caught our eye is Texas On The Rocks.
Texas On The Rocks is the 1st annual Texas Distilled Spirits Association Event and claims to be largest Texas spirits tasting event ever! This event is a part of the American Craft Spirit Association Conference and should be a grand ole time!
The event promises red dirt music, cowboy tricks, and specialty bars lead by some of the best mixologists around.
Plus our favorite bourbon, Garrison Brothers, is an event sponsor!
The party starts on Saturday, February 14, 2015 at Austin Music Hall – 208 Nueces Street, Austin, Texas 78701.
VIP Pre-Party Cocktail Throwdown
6:00 pm – 7:30 pm
Texas On The Rocks – Grand Spirit Tasting
7:30 pm – 10:30 pm
VIP Post Party – Tito’s Taco Breakfast
10:30 pm- 12 am Midnight
Now to figure out of John Taffer from Bar Rescue will be around ’cause I gotta hug that guy!
After Christmas, my mom, brother and I decided to head to New Orleans for a quick trip away. My brother and I hadn’t been since we were little bitty and barely remembered anything about the trip we had made then. And my mom has great memories of New Orleans from when she was a child, visiting with her father.
We arrived on a rainy, dreary day. After at least six hours of driving, we pulled up to the swank Dauphine Orleans Hotel.
We headed out into the evening, turning onto Bourbon Street, as I followed the crowd. My mom, who has been saying for ages she wants to go to Mardi Gras quickly changed round to my point of view as she saw just how trashy Bourbon Street actually is—and that on a non-party-hardy night. We enjoy a drink or two, but are definitely not the party-hardy crowd.
We found our way to Acme Oyster House, where we stood in line outside (thankfully it had stopped raining!) for about an hour. Acme and Felix’s across the street seem to be the busiest restaurants around, but know that pretty much anywhere you go in New Orleans includes standing in line. This wasn’t a huge deal for my brother and I, but my mom’s feet have been hurting, so keep this in mind if you’re traveling to NOLA.
Acme could be a post in and of itself, but I’ll try and keep it short. Sit at the bar, if possible, to see them shucking oysters. They said each of the workers shucks about 1,700 oysters a day. That’s incredible. The older man who was working at the bar entertained us with stories as he chipped at them with a knife? Pick? An instrument that shucks oysters! He said the hand he held the oyster with was numb from the cold and the other one was beginning to lock up with pain. I have no idea how he was able to open the things day in and day out.
There was a couple to our right who ordered a dozen oysters and found a pearl in one of the shells. My mom said when she was a girl she had found and kept many pearls, but once, after she moved, they were never found again.
We ordered a dozen raw oysters to share and mom and I split the Fried Peacemaker Poboy, while my brother enjoyed a whole one. The peacemaker combines fried shrimp and oysters complete with Tabasco-infused mayo. All of it was delicious.
It amused me how relaxed everyone was when you got inside, while the whole time waves of people are outside lined up waiting to come in. The place is small but homey and the waitstaff were nice and welcoming, cracking jokes with one another and some of the customers as they went about their jobs.The next morning, we went to Café de Monde, because, well, duh! Everyone else was there, of course and we waited in line again, though the line moves fairly quickly. When you get under the big tent, know that the staff is going to tell you to find your own seat. Essentially they send people in waves, you sit down, a waitress attends to you and then this repeats continually throughout the day and night. Again, we had a great waitstaff both times we went. Yes, it’s hard not to go there each morning, though you know your arteries are not the better for the fried dough, sprinkled, no DOUSED, with powdered sugar and the hot cafe au laits.
We then went to French market, which is nearby, but I would advise you to wait until later in the day when more people are milling about for a more festive walk-through. Also, be hungry! They have lots of food vendors, from bread to cheeses, and of course, seafood.
We then headed to the Aquarium, which is just about 1/2 a mile down the road. We took the trolley, but it’s a quick walk, so save your $3 unless you just want to have the experience (and a bit of a wait).
The aquarium was fun, but gosh … so many kids. If you’re the one with kids, it’s probably perfect, though. We had a good time, but somehow could not figure out how to get to the parakeets.
One of the things on my list was to see the St. Louis church. When we got near the steps my brother was appalled at a sign on the steps that said $6. “In Italy we saw tons of churches for free,” he complained. My mom, mom that she is, led us in there after asking repeatedly, “Are you sure you want to see the church?” Keep in mind, I never said, “Hey, here’s the church. Let’s go in.” Essentially, they led us into a museum next door to the church (it is hard to tell the difference even though the buildings are HUGE, because you’re under the awning near the steps), which we paid $6 a piece to go into and did not realize until after we left that, “Hey, that wasn’t the church. Here’s the church!” Needless to say, the church was free and indeed pretty cool. Not to say the Louisiana State Museum was bad. We just didn’t know that it wasn’t a church (despite not having pews and all that stuff).
We’re blaming the mishap on the jazz band in front of the square that had everyone paying attention to them (and not where we were going).
This is already a lot longer than I had planned on posting, so I’ll sum up the other places of interest I’d recommend:
The Audubon Zoo is on your way out of town, so hit it up also. This would have been more fun in the spring, but they still have lots to see. You can get a pass for the aquarium and the zoo for a discounted price.
Cooter Brown’s Tavern in Uptown New Orleans has great poboys and cheese fries. A very fun and quirky bar with tasty food. (Ranked 3rd for Best Bar Food of New Orleans by Gambit Magazine.)
Deanie’s Seafood is where all the locals told us to go and it did not let us down! Try the barbecued shrimp and the seafood platter and enjoy boiled potatoes in butter instead of bread before the meal.
Named “Best Seafood Restaurant” by the Times Picayune and “Best Place for Crawfish” for Tops of the Town 2014, New Orleans magazine.
Gumbo Shop in the French Quarter has the best bread pudding and it’s gumbo is pretty good to boot. It has won the Best Gumbo category in the Best of New Orleans poll every year since 1999. So, you should probably order gumbo. They have a vegetarian option, so don’t let not eating meat keep you away!
Pat O’Briens is famous for its hurricane drinks. There are several bars rolled into one, so whether you want to hang out on a patio, or karaoke, it has a little bit of everything. Just know that if you don’t want to keep the glass, you can get $3 back. I know most people probably want the glass at the time, but remember: You’re going to have to carry it around all night and then when you get home, you’ll probably think, “Why did this seem like a good idea?”
This is likely the first time in history Austin has been cold enough to partake in this important holiday. With that in mind, I leave you with a hot toddy recipe that’s easy, yummy and quick to enjoy.
Red Hot Toddy
- 1 c hot water
- Shot of Brandy
- 1 tbsp red hots
- 1 package spiced apple cider (unsweetened)
- Optional: cinnamon stick and orange slice
Add a package of spiced apple cider and a tablespoon of red hots into a glass of hot water. Stir. Add brandy. Using cinnamon stick, stir brandy in. Slide slice of orange onto the cinnamon stick for decoration. Enjoy the hot, delicious drink with your choice of Netflix shows or a good book.