Third Coast Cuisine

Average Betty's Po'rk Boy Recipe

2012-02-16T07:41:00.005-06:00

Sara O'Donnell of Average Betty fame is a good friend and fellow New Media Foodie. Check out her uniquely California spin on the Third Coast's favorite sandwich, the Po' Boy:

Now drop by AverageBetty.com for more of Sara's quirky personality and tasty vittles.

Relish Magazine Cooking Show Visits Third Coast

2011-08-28T07:13:00.001-05:00

Celebrating America's Love of Food. Relishmag.com has useful information, recipes, and stories about the people, places and things that make food come alive. Whether it's your grandmother's cookie recipe or the mac and cheese you baked for the office potluck, when you prepare food and share it with others, you're saying something special.

The Relish Magazine Cooking Show will be making a Third Coast Swing this fall with dates in Corpus Christy, TX (September 1), Naples, FL (September 29th) and Lubbock, TX (October 13th). For more information and to check tour dates visit the schedule HERE. In the meantime here's a sample:

Guy Fieri Food Show Makes Third Coast Swing

2011-06-01T07:14:00.006-05:00

In the six year history of the Next Food Network Star, Guy Fieri is the only bona fide star the reality show has produced (although Aarti Sequira may be the second). Since then his life has been a whirl wind. Here's a brief rundown according to Guy's web site:

In 2006, Guy Fieri (‘Fee-eddy’) premiered his first show, Guy's Big Bite on Food Network. Today, this "Culinary Rock Star” also hosts top-rated show, Diners, Drive-Ins and Dives, as well as the special series Tailgate Warriors and guest judges on Next Food Network Star. On March 14th, 2010, Guy made his debut as a game show host on the new NBC primetime series, Minute To Win It. The show became an instant success and is currently airing its third season.

In 2009, Fieri put together a motley crew of chefs, flair bar tenders and hangers own for the Guy Fieri Road Show, "the first ever rock n' roll culinary tour." 2010 saw a repeat performance. According to eat.com's Doug Quint and Bryan Petroff, "this spectacle is part cooking demonstration, part concert, and the next step in Fieri's epic march towards culinary world domination."

Between May 17 and June 7, the ‘Guy Fieri Food Show,’ sponsored by the National Pork Board, will feature an interactive culinary event where attendees will enjoy a live cooking demonstration. With Fieri’s high-energy attitude amped up and the non-stop adrenaline rush of a rock concert, audiences will walk away armed with recipes, tools and tips and a once-in-a-lifetime experience.

This year Road Show includes the usual cast of culinary cronies including the Third Coast's own Chef Pete Blohme (pictured above with Guy) who plies his trade in picturesque Fairhope, AL where he is known as Panini Pete. This year's tour includes stops in the Gulf South with dates at Bluesville in Robinsonville MS (Fri - June 3) and Harrah's Casino in New Orleans (Sat - June 4). For tickets news and date changes check out Fieri's web site HERE.

If you’re not able to catch Fieri in person, his new cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It offers readers a behind-the-scenes glimpse of the man behind the food. His one-of-a-kind style literally jumps off the page, as he takes meals from everyday to over-the-top. America knows Fieri has always been adventurous when it comes to food, and his cookbook is chock-full of new recipes, including over 20 inspired pork creations. Among them:

Summer Grilled Pork – Featuring boneless pork chops and bacon, it’s “pork on pork,” rolled and stuffed with big flavors and basted with a rockin’ honey, beer and mustard glaze.
Watermelon Pork Tacos – An unexpected pairing of juicy watermelon and lean pork tenderloin, these fresh summertime tacos come together in romaine lettuce “shells.”
Pork Blade Steak Piccata – With all the favorite flavors of its famous Italian namesake, Fieri shows off pork’s versatility in this reinvented masterpiece for the grill.

Bat City has a Taste of Brotherly Love at "Way South Philly"

2011-05-23T07:07:00.001-05:00

From a Rocky-obsessed Philly expat, Way South slings the City of Brotherly Love's finest export in styles ranging from the traditional Whizzed Balboa to experiments like the pizza-steak Marciano, plus sides like a meal-sized portion of Philly-topping'd tater tots called the Mickey, effectively putting your Minnie days behind you.

They're also rocking Northeastern desert staple Tastykakes and Dunkin' Donuts coffee! See their daily specials at WaySouthPhilly.com.

Luke's Inside Out Gives Austin Twisted Comfort Food

2011-05-21T07:48:00.001-05:00

From Thrillist:

Side projects can allow you to stretch in creative directions your main gig doesn't allow, like Gary Numan's collaboration with Brandy, "The Side Cars". For a caterer stretching into food trailers, hit Luke's Inside Out.

An offshoot of the catering biz that services ACL Live, The Backyard, and Austin Music Hall, Luke's replaces the Official Muncher Trailer in front of Gibson Bar, serving a similar style of twisted comfort food with daily specials inspired by comestible green room demands, though the tastiest of those were traded to Humble Pie for $50 and a case of beer. Recent dishes include a fried-egg-topped meatloaf sandwich sparked by this week's Arcade Fire show, a roasted beet/ carrot/ eggplant sammy playing off Janet Jackson's favorite smoothie, and a bizarre Widespread Panic concoction of watermelon sprinkled with goat cheese and Pop Rocks, ironically two genres whose songs average under 30min. Non-rider everyday eats start basic with the Burger (8oz sirloin, bacon, Swiss, cheddar, on a muffaletta), then get extreme with the Pig (pulled pork, bacon, mozz, onion rings, sun-dried tomato relish on French bread), the Chicken (Szechuan fried w/ sesame slaw on French bread), and apps like bacon-wrapped fingerling potatoes and fried tuna fingers, which counterintuitively will weaken your alba-core.

To welcome the summer, next Saturday they're teaming with Gibson to host a N'awlins crawfish boil with $2 Jell-O shots, Abita Amber & Turbodog, and even an adult slip 'n slide, which, given a 1990s spent living down in the park, pretty much describes Gary Numan's career.

Just kidding -- Gary Numan became a test pilot! See a video of the man in action at LukesInsideOut.com.

Miami's Central Beer Garden & Sushi Central Lounge

2011-05-20T07:41:00.000-05:00

From Thrillist:

Frank Zappa once immortalized a timeless, beautiful combo in his epic eight-minute romp, Sushi ‘n Beer. Oh wait, that was "T**ties ‘n Beer". Either way, you’re about to get the first two together, at the beautiful new bi-level palace Central Beer Garden and Sushi Central Lounge. The dirty:

Sushi Central Lounge: The ground floor fishery’s got a wide-open floor dotted with red booths and (yay!) a giant butterfly painting on the wall, and boasts a menu ranging from spicy octopus salad, to specialty rolls like the Bahamas (tuna, scallions, dragon fruit, avocado, persimmons, caviar spread, and special sauce), to cooked rolls like the crab/ cucumber/ avocado/ marinated tuna Over the Top, and anyone who thinks you can't take it down is full of Bull. Hurley.

Central Beer Garden: Head up (either stairs on the right side of SCL, or outdoor guys if you’re that afraid of wasabi) to a sprawling space with flatscreens galore, huge high-backed wood booths, and low-top tables at which to take down a brief but drinking-staple-heavy menu with pizzas, sandwiches (pulled pork, Italian sausage & peppers...), wings, and even a bento box from downstairs, plus suds from 60+ taps rarely seen in the Grove, including Affligem Blond, Shipyard Old Thumper ESB, Oskar Blues G’Knight Imperial Red, Belhaven Scottish Ale, and Harpoon IPA, providing yet another thing that’s a fantastic timeless combo with beer: massive, spear-like instruments.

This place is kinda awesome, so peep the menu for the whole shebang here

Texas Bourbon?

2011-05-16T07:18:00.000-05:00

I would be remiss not to point out that Bourbon only comes from Kentucky, everything else is whiskey. Now read this from Thrillist then watch the video:

Excessive reliance on imports can ruin your economy, an idea that's all Greek to Greece. Now making in Texas what Texans consume most, Garrison Brothers Distillery.

A homegrown Hill Country operation from a former GSD&M-er, Garrison has proudly crafted TX's first bourbon, strictly following our national spirit's standards (distilling sub-160 proof, barreling sub-120 proof, 51% corn, maturing in white American oak), while dispelling the myth that the stuff must be Kentucky-made the same way Champagne must come from Champagne, and Wild Irish Rose must come from C-Mart. The raw materials: 200ac of organic grain grown on-site, corn from the Panhandle, Pac-NW barley, and limestone-heavy groundwater tested to meet Bourbon County specs by Maker's and Buffalo Trace reps, all combining in the barrel to create a long velvety finish and a complex flavor profile dominated by smoked butterscotch, which fortunately tastes nothing like the butterscotch Kids' Telly smoked. Although they've been quietly distilling for a bit (under the pre-release name Young Gun), they've now expanded capacity (up to 5000gal of mash a day), and've just begun visitor programs: the quick "Whiskey Road Trip" (walk-through + tasting), the more intensive "Sit and Sip" (tastes at various stages of distilling), and, promising a full-on education + a take-home barrel, a package called "Old 300" -- also the pre-green-screen-era version of the movie, which basically involved naked guys running around fighting no one.

Finding a bottle of Garrison on the shelves is rare, so your best bets beside the distillery are hooch-houses like tenOak and Trifecta on 3rd -- where you can wreck your economy, throw up your hands, and say you can't pay, and hope someone bails you out in the morning.

A few lucky readers will get an invite to next weekend's fried chicken dinner, email LoneStarBourbon@gmail.com for a chance to win Learn even more about their bourbon at GarrisonBros.com

Miami Has The Local Craft Food & Drink

2011-05-15T07:12:00.000-05:00

From Thrillist:

People will often go to great lengths just for a good beer, although Ron Jeremy has been known to occasionally drink them flaccid, too. For a laid-back joint from guys fed up with having to leave town just to get one, hit up The Local Craft Food & Drink.

From two 305 dudes who seriously used to hop Spirit Airlines to DC to grab craft beers on weekends because it was more affordable/ laid back than a night out in Miami, Local’s a brick-lined mini-gastropub filled with scavenged stuff from all over the city, like a red booth from Waxy O'Connors, '40s photographs of Coral Gables liquor stores & hog-riding cops, plus a huge vintage wood bar from now-closed Michael Collins, which is a pretty revolutionary move. Chef Alberto Cabrera (who’s done stints at STK, Karu, and Y) is spearheading step-up eats including starters like jerky in a jar (grass-fed beef w/ soy and Thai chiles), Palmetto Farms pork samplers (bellies & ribs, plus pickled peaches, baby fennel, and peanut brittle), curd-coated tater tots with oxtail gravy, and squid ink meatballs made w/ Rice Krispies, although after all this food, the popping and snapping you hear will be your belt. The aforementioned bar’s overflowing with 30-40 bottled brews plus 24 micro-heavy taps including Avery Maharaja Imperial IPA, Cigar City Maduro Brown Ale, and Hobgoblin Dark English Ale, with rare kegs rotating in thanks to the owners' suds connections, such as a rum-barrel porter currently aging in Tampa, along with the bulk of its residents.

For this week, Local’s just open for dinner, but will eventually do lunch too, and the owners are working with a pastry chef to create a dessert menu as well as ironing out weekly happy hours, which Ron can provide even if he hasn't been drinking.

Get the full run-down on what you'll be sucking down here

Madhatter Cafe - Serving Dallas' Tastiest Jabberwocky

2011-05-13T12:51:00.000-05:00

From Thrillist:

Alice in Wonderland might be history's most influential children's book -- just take a listen to "White Rabbit" by Grace Slick, who's been making hatters look sane since 1965. Creating a wonderland of food to shove down your rabbit hole, Madhatter Café, soft-open Thursday.

The first indie venture from a trio of yeast-loving lifers, this "gourmet quick-serve" bakery-bistro serves Farmers' Market-sourced creations in a whimsical space bedecked with everything from Dali-esque, presumably backwards-running clocks to something also found on the WaPo editorial page -- a caricature-driven tea party sketch. The menu's "as vegetarian friendly as three carnivores could make” (about 25%), starting with breakfast items ranging from Pig and Pepper GIANT Kolaches (smoked sausage, roasted chiles, and cheese in a housemade croissant) to homemade sticky buns that're batter dipped, grilled, and topped w/ cinnamon butter and powdered sugar, or Bert's bones when he actually tried to fight. For lunch, try an UnBurger (ground turkey, bean sprouts, avocado, brie, A. Bauer’s mustard), a brisket-stuffed baked potato, or a Salvadoran-style tamale they say's "The Queen of Hearts' Favorite" -- that is unless you choose the pork filling over the seasonal vegetables.

They also offer loads of teas and coffee sourced from a personal-friend Laotian farmer, plus cookies, brownies, personal-sized creme brulees, cheesecake, and even wedding cakes -- careful though, 'cause once you go down that rabbit hole, your head will be cut off.

They’ll do off-menu orders too; check the menu here, and then order something totally different. Soft open Thursday, grand Friday.

From LA to Big "D" - Lucky Strike Lanes

2011-05-13T12:50:00.000-05:00

From Thrillist:

An LA sports franchise has come to DFW, and it's not the Rams, nor the Raiders! Meet Lucky Strike Lanes and Lounge: the upscale bowling alley chain that serves as a nationwide Lebowski Fest host, bringing N TX a ball-'n-pin experience bolstered by a 40ft island bar, a garage-doored upstairs patio beer garden, 30 hi-defs, and a suite with four private lanes, something Kelsey Grammer thought he had when he flipped his Viper. The chow goes well above-and-beyond, with apps like chicken confit turnovers, grilled cheese sliders w/ jalapeno aioli, and a grilled apple & brie quesadilla with mustard-maple dressing and bacon, putting you within six degrees of Cardiology Consultants of Texas. Furthering Lucky's "this is also a real restaurant" cred are mains like beef short ribs simmered in tomato au jus and served with Parmesan bread pudding, and a deconstructed chicken pot pie, definitely not what Judd Nelson's dad was telling his mom to shut up and go fix.

Because bowling without booze is idiocy, they're currently putting together a cocktail list, and have already set up taps ranging from international standbys Guinness and Bass to local faves like Rahr’s Blonde and Ugly Pug...oh, wait, that's Al Davis!

Soft-open now, grand opening Friday -- just remember the dress code's "neat, casual fitted attire". Check out the menu here, and get ready to drink & bowl.

Meson 923 Turns One

2011-05-13T07:44:00.000-05:00

Top Celebs, Chefs, and Culinarians give Testimony to Chef Baruch Rabasa

In one of the most food obsessed cities in the world, New Orleans cuisine has high marks but often the strong cultural influences are over looked by sticking with tradition. One exciting new restaurant is celebrating its one year anniversary [Best New, Spring 2011 update for Fall Dining Guide, Restaurant Critic, Brett Anderson], Meson 923, which is known for specializing in Catalan cuisine – fusing regional produce with inspirational elements. Think Slow Roast Duck Breast with Corn Pudding and Guajillo Chili Reduction or Grilled Mahi Mahi with Cous Cous, Shrimp, Olives, Almonds, and Tomatoes in a Tunisian Broth.

Executive chef Baruch Rabasa has been a passionate influence and voice in Meson 923’s kitchen since its inception, but most evident since October 2010. Just in case you didn’t notice, some notable chefs, restaurateurs, journalists, and musicians had a few words to say about chef Rabasa:

Sue Zemanick, Top Chef Masters Season 3 and contestant Executive Chef, Gautreau’s: “Baruch uses familiar dishes and presents them with best new flavor components and ingredients.”

Patrick Singley, Gautreau’s Restaurant Proprietor: “Baruch is refreshingly intelligent with his approach to historically relevant and inspirational cuisine.”

Robert Mercurio, Musician in the well-known band, Galactic: “Baruch’s keen sense of combining disparate ingredients and turning them into a completely original and delicious dish is a breath of fresh air in this town.”

Cedric Martin, Owner of Martin’s Wine Cellar: “Meson 923 is one of my new favorite restaurants in the city. Chef Baruch's dishes are creative and light. The meals are consistently good, and the ingredients are always fresh. The atmosphere is trendy yet comfortable, and the staff is polite and very well trained. I am always impressed by Meson 923.”

Jason Oliver Nixon, Delta Sky Magazine: “…set sail on an accessible, yet exotic culinary journey courtesy of the very talented chef Baruch Rabasa... definitely one to watch, I was bowled over by his masterful cooking.”

Tom Fitzmorris, New Orleans Food Critic and Editor of Menu Magazine: “The most impressive [opening] was Mesón 923, a Créole-New American restaurant in the Warehouse District…there’s no question it’s a much more substantial place than most new restaurants of the past five years.”

Ian McNulty, New Orleans Food Critic for Gambit: Described Mesón 923 as the most “ambitious” new restaurant to have opened in 2010.

Robert Peyton, New Orleans food critic: “…I can say that based on the meal I ate, things are going swimmingly.”

Paul A. Greenberg, Writer for Where Magazine and Contributor to Gayot.com: “Chef Baruch Rabasa’s menu combines the local sensibilities of appropriate seasonings with interesting twists on items one expects from a New Orleans kitchen.”

Lisa Leblanc Berry, Food editor for Louisiana Homes & Lifestyles: “…Chef Baruch Rabasa’s amazing cross-cultural cuisine.”

Cat Wall Aschaffenburg, New Orleans Makeup Artist and Freelance Contributor: “Trust me, Mesón 923 is fairly new, but it’s going to be huge…Get in while you still can.”

Dominique Macquet, Executive Chef and Owner of Dominique’s on Magazine: “Latin flavor with New Orleans twist. South America meets south east. Interesting, catchy, unique cuisine.”

Meson 923- 923 South Peters Street - New Orleans -504.523.9200 - meson923.com

Meson 923 is open for cocktails in the bar or balcony and dinner beginning at 5 pm, Wednesday through Saturday.

Interview with Jason Wilson of Back Forty Beer Co.

2011-05-11T07:33:00.002-05:00

Craft beer currently constitutes a genuine revolution in America as small batch brewing is putting the art (and flavor) back into the beverage that this country was founded on. It is no understatement that beer is as important to American independence as Paul Revere and the Liberty Bell. Without beer halls there would be no United States of America. And the Third Coast is no stranger to this movement with legendary regional breweries like Lone Star in Texas and Dixie in New Orleans or the delicious upstart Lazy Magnolia in Kiln, Mississippi.

On April 17th I attended the Supper on the Sand, a celebration of the volunteers who saved the Gulf of Mexico from the BP/Obama Oil Spill. On hand was Governor Robert Bentley, Congressman Jo Bonner and Food Network star Guy Fieri but they were not the only stars of the show. That illustrious designation also belonged to the menu of Alabama products like cheese from Elberta's Sweet Home Farms, strawberries from Loxley's Burris Farm Market and beer from Alabama's own Back Forty Beer Co.

I tasted both of Back Forty's offerings. First was the Naked Pig Pale Ale, I have to admit I was drawn in by the name. Naked? Good. Pig? Good. It was a refreshing and crisp beer with a hoppy finish. Then I tried a Truck Stop Honey Brown Ale. Then I tried a second Truck Stop Honey Brown Ale. Then a third. Needless to say I was smitten. It is so smooth and full bodied that Truck Stop may just be my new favorite beer. At the very least it is in the top three with Lazy Magnolia's Southern Pecan Nut Brown Ale and Dos Perros American Brown Ale from Nashville's Yazoo Brewing Company. Hey, look at that all three of my favorite beers are brown ales.

I'm not the only one enamored with Truck Stop. Back Forty Beer Company has been awarded a silver medal for their Truck Stop Honey Brown Ale at the 2010 Great American Beer Festival in Denver, CO. This is the second year that they have entered the competition and the first year entering Truck Stop.

I recently caught up with Jason Wilson the co-founder of Back Forty who agreed to answer my questions despite being in Curacao on his honeymoon. Now that's devotion. Check it out:

So when did your love of craft beer begin?

I've always had an appreciation for craftsmanship of any kind. From home builders to chefs, I really love the idea of someone putting hard work and effort into something they love and then presenting it to the public for criticism.

My love for craft beer specifically started about twelve years ago while visiting my brother in Crested Butte, CO. We made our way to the local brew pub one afternoon and it turned into something way more than dinner and a pint. That night I sampled every style of beer they offered and ended up hanging out with the brewmaster until the early hours of the morning.

It was on my 1600 mile drive back to Alabama that I began developing the concept of Back Forty Beer Co.

For the un-indoctrinated, can you explain how small batch craft beer differs from the beer produced by macrobreweries?

It's pretty simple really:

Craft Beer is brewed with fresh barley, hops & yeast. That's it.

Depending on the style of craft beer, you may also see natural spices or other fresh ingredients that add to the complexity. (i.e; Honey, Blueberries, Pumpkin, Etc.).

Mass produced beers are primarily brewed with rice syrup extracts and concentrates. You also get a lot of adjuncts and preservatives that effect everything from color & taste to alcohol content & shelf life.

Craft beers also tend to be higher in alcohol than mass produced beer, which is important when making a decision on the beer aisle. Just because that six pack of light beer is a little cheaper doesn't mean your getting a better value.

What motivated you to start Back Forty?

I always knew that I wanted to start my own business and after my trip to Colorado in 2001, I knew that it was going to be a micro brewery.

Following graduation, I spent six years in corporate America learning as much as I could about Business & Finance. In 2008 I founded Back Forty Beer Co. while continuing to work my full time career. After 24 consecutive months of growth, I was finally able to leave my corporate career and concentrate on building our new facility in Gadsden.

Until recently, Alabama has been notoriously puritanical when it comes to beverage laws. Were there any bureaucratic roadblocks on the way to establishing Back Forty?

We definitely had our share of issues, especially considering that we were the first contract brewery ever formed in Alabama. But we knew what we were getting in to when we started, so it wasn't something that caused us a lot of stress.

Most of the state and local government officials that we dealt with were really excited once we showed them the economic and cultural impact that our operation would have on the region.

At start up your batches were being brewed at Lazy Magnolia (Kiln, MS), how close are you to actually brewing in Gadsden?

Really close, maybe 60 days or so.

Almost all of our equipment has arrived at the facility in Gadsden, except the brew house & fermentation vessels.

The large stainless steel vessels are custom fabricated, so they take several months to be completed. In the meantime, we're busy setting up the bottling and kegging lines so that we're ready to go as soon as the tanks show up.

It seems Back Forty has been isolated to North Alabama, how long before beer lovers in other parts of the state will be able to enjoy it?

Our beers are actually available at over 1000 retail locations across the state of Alabama. You can find us at grocery stores, restaurants, bars and convenient stores in Florence, Muscle Shoals, Huntsville, Gadsden, Birmingham, Anniston, Auburn, Montgomery, Tuscaloosa, Dothan & Mobile. But like any artisan product, you have to look for it. You're not going to see a billboard on the Interstate for Back Forty Beer.

We also have pending distribution agreements in GA, FL, MS & LA that will begin as soon as our new facility comes on line later this year. This is significant for the Alabama Craft Beer community because it will be the first craft beer ever brewed in Alabama and sold outside of the state.

Right now you brew two beers (Naked Pig Pale Ale and Truck Stop Honey Brown Ale), can we expect a new brew anytime soon - a stout perhaps?

Our brewmaster, Jamie Ray, has been brewing beer for over 20 years. He's been awarded six medals at the Great American Beer Festival in Denver, CO and one medal at the World Beer Cup. So we definitely aren't short on beers that we want to bring to the market. Capacity is the only thing limiting us right now.

The fermentation vessels that we initially ordered are already maxed out with our current production volumes, so we'll be ordering another round of tanks as soon as the first truckload arrives.

Once the first round of tanks show up, we'll roll out an IPA & then our Porter will be next. In the meantime you'll probably see at least one seasonal release that will be hand bottled and very limited release. We're working on a peach wheat recipe right now that utilizes fresh peaches from Chilton County, AL (the finest peaches in the world).

What effect has participation in the Supper on the Sand had on your business?

Events like Supper on the Sand are how we've built this business. There's not a weekend that goes by that we aren't somewhere sampling our offerings to the people of the South. It's our driving business philosophy and is quite literally the only marketing we do. We wouldn't know what to do without events like this.

And having the Governor getting to see what we're all about didn't hurt either..... :)

Beer is proof that God loves us and wants us to be happy. Benjamin Franklin.

Miami's Got a "Damn Good Burger"

2011-05-10T06:32:00.001-05:00

From Thrillist:

Killing two birds with one stone is always a strong move, especially if you're Magic Johnson and one of those birds is Larry. Oh, and it’s 1984, they get along great now. To simultaneously handle both your burgering and bottle service, hit up Damn Good Burger.

Finally opening today, DGB's mega-high ceilinged burger ballroom is chock full of crystal-drop chandeliers, classy super-padded stools, plus vintage Charlie Chaplin/ Elvis/ beer posters; the whole shebang thoughtfully is stacked under nightlife (and American Airlines Arena) neighbor Mia, meaning its upstairs VIPers can now get the downstairs patties with their bottle service. The joint's serious about its meat, with their brisket/ short rib Black Angus patties sandwiched into creations like the banh mi (single patty w/ pork belly, pickled veggies, jalapenos, and curry mayo) and the brie-/ onion marmalade-topped Uppity Cow, who’s got plenty of beef with...whatever, it’s just got beef. It’s a cow. If you hate preordained fattening, stack your own single, double, or triple-patty meat mountains with toppings ranging from Gouda and bleu cheese, to avocado, chili, and truffle oil, to sauces like horseradish sour cream and miso mayo; buttress all that with sides like smokehouse chili and cheese fries, pineapple coleslaw, and a sauerkraut-covered frank called the Underdog, also what Xzibit says about the over/under of him making another album.

Booze spans from microbrews like Flying Dog Doggie Style and Magic Hat Circus Boy to spiked milkshakes including the Baileys cookies & cream, but to really sweeten the deal, tomorrow starting at 11a they’re giving the first 300 customers free double-patty burgers, which at one point in his life, inspired Larry to kill multiple H.O.R.S.E.s.

Check out all the meaty goodness on the full menu here

Going Coastal: Tex-Mex Fried Rice

2011-05-10T03:35:00.002-05:00

What happens when you combine the flavors of the Rio Grande with the stir-fry technique of the wok? Lunch, that's what. In this recipe I use typical Tex-Mex ingredients like black beans, salsa and corn cooked together in the traditional cooking method of Southeast Asia.

Tex-Mex Fried Rice
Cooking oil (used as needed)
1/2 yellow onion, diced
1 clove garlic, crushed
1/2 cup corn
1 cup shredded, pulled or diced roast chicken
1 teaspoon BÚFALO® Chipotle Hot Sauce
1 cup drained black beans
1/4 cup Herdez salsa rojo
2 cups cooked white rice
1 tablespoon cilantro, finely chopped

Chili powder taste
Salt and pepper to taste

In a wok or large skillet heat enough oil to cover the bottom a quarter inch deep until shimmering but not quite smoking. Add onion and saute for 1 to 2 minutes before adding the garlic. After another 2 minutes of cooking add the corn and toss or stir for another 2 minutes before adding the chicken, Chipotle hot sauce and black beans. Cook for about 3 minutes tossing occasionally. Add the salsa tossing just until heated through. Make a hole in the center of the wok then add a tablespoon or so more oil and heat. Add the rice to the oil and allow to cook for a few minute before stirring together and then season to taste. Once heated through move from the wok to a serving bowl and garnish with cilantro, chili powder and maybe a little more salsa.

2011 Festival Tour - North Texas Beer Festival

2011-05-09T07:32:00.002-05:00

Another one I'm not getting to visit but I thought I'd hit you with the 411 from Thrillist:

A first-annual chance for you to drink lots of suds

First times are always memorable -- Benjamin Braddock no doubt recalls the first time he had sex with Mrs. Robinson, and Dustin Hoffman no doubt recalls the first time he played his Rain Man character, then called "Benjamin Braddock". Raise your glass/can to a DFW first: the North Texas Beer Festival.

Coming May 13-15th to Plano Centre, the NTBF will showcase 150 beers from 30 different breweries like Franconia, Rahr, Jester King, Boulevard, Sam Adams, New Belgium, and Alec's favorite refreshment after building bridges for the Japanese, Guinness. The goings on:

Meet and Greet Brews Cruise: Sample a selection whilst cruising Lewisville with brewers and their reps
Sampling Sessions: Included in the admission price is a "sampling card" good for a dozen 2oz pours (more can be bought based on need...no, desire...no, it's need)
Live Music: Joey Love, Maylee Thomas, Elvis T. Busboy & the Blues Butchers, and Red Leather, who all take the stage in Red Grange's helmet
Homebrew School: Both basic (101) and intermediate (201) level classes!
Cooking Classes: TBD chefs from local eateries, teaching you to be less dependent on local eateries
Harley Jump Start: Located in the outdoor biergarten, this contraption lets you "ride" a Harley while stationary, giving you the Lord without the Anarchy
Brewer’s Breakout: Speakers from the likes of Boulevard, Franconia, Rahr, and Sam Adams teaching history, traditions, food pairings, and "quality control"
Charity Golf Tourney: Proceeds’ll go to the only homeless shelter in Collin County, and as a participant, you’ll get free beer while playing, which'll totally lower your scor...ing odds with the cart girl
A ticket complete with a Brews Cruise pass is $119, but general admission will only run you $30 -- you don't need to be a card-counting math savant to know that's a good deal.

Tickets are on sale now -- round up some friends, and grab yours here

Tales of the Cocktail Tours Texas

2011-05-07T04:29:00.001-05:00

TICKETS ON SALE NOW!

TALES OF THE COCKTAIL® TO EMBARK ON A TEXAS TOUR

Tales of the Cocktail® and the Tipsy Texan will be touring Texas

May 9-12 to meet members of the Texas bar-tending community.

This Spring, Tales of the Cocktail® is packing up its bar tools for a road trip to meet members of the Texas bartending community. The Tipsy Texan will join the Tales of the Cocktail® team for a Texas Swing sponsored by the Sazerac Company as they hit Houston, Dallas, Austin, San Antonio and Plano during the week of May 8th for a series of special happy hour events. Guests will be treated to delicious Buffalo Trace Bourbon Whiskey and Eagle Rare Single Barrel Bourbon cocktails, while Ann Tuennerman shares some of the industry shaking events that are in store this summer at Tales of the Cocktail® 2011.

“Texas has a flavor all its own,” said Ann Tuennerman, Founder of Tales of the Cocktail®. “I’m excited to meet all the talented people who bring that flavor to life on a nightly basis and share a little bit of what Tales of the Cocktail® is all about.”

Monday, May 9-DALLAS
The Cedars Social
1326 S. Lamar Street
Dallas, Texas
1:00 PM to 3:00 PM

Tuesday, May 10 – PLANO
Whiskey Cake Kitchen & Bar
3601 Dallas Parkway
Plano, Texas
1:00 PM to 3:00 PM

Wednesday, May 11 – SAN ANTONIO
Esquire Tavern
155 East Commerce Street
San Antonio, Texas
1:00 PM to 3:00 PM

Thursday, May 12 – AUSTIN
Haddingtons
601 West 6th Street
Austin, Texas
1:00 PM to 3:00 PM

Friday, May 13 - HOUSTON
Anvil Bar & Refuge
1424 Westheimer Road
Houston, Texas
1:00 PM to 3:00 PM

2011 Spirited Dinner® and Luncheon Series

The Thursday night of Tales of the Cocktail® has become the evening when two of New Orleans’ greatest pastimes—eating and drinking—come together through the Spirited Dinner® Series, which will include 26 of the best restaurants in the city. But this year we’re shaking up the Spirited Dinners a bit. Each of the dinners happening around town will have it’s own special theme exploring topics like the American Spirits, Single Malt Cocktails, East Coast vs. West Coast Libations, Whiskey Punches and much more.

Our award winning chefs and world famous mixologists has crafted the menus, cocktail and cuisine. Join us at one of these spirited pairings and shake up your Tales of the Cocktail® experience. The Spirited Dinner® Series ranges from $70 to $120 inclusive of tax and gratuity and reservations should be made directly with each Spirited Dinner® restaurant. In order to ensure an intimate dining experience, space has been limited and reservations are required. All Spirited Dinners will be held on Thursday, July 21, 2011.

VIEW THE SPIRITED DINNERS ®

To showcase perfect food and cocktail pairings, but built around the theme of the lunch Tale of the Cocktail® will host three Spirited Luncheons on Friday, July 22 and Saturday, July 23. At each of these educational luncheons, mixologists will guide you through an in-depth look at the featured spirit or spirits. Whether you are learning how food and cocktail are entwined at August, lunching with the ladies of LUPEC (Ladies United for the Preservation of Endangered Cocktails) at Café Adelaide or singing at the PAMA, Popstars and Bubbles lunch at Calcasieu, the Spirited Luncheon series will surely shake you up. Tickets for the Spirited Luncheon series are on sale now through the Tales of the Cocktail® web site, www.TalesoftheCocktail.com. Spirited Luncheons range from $50 to $65.00. There is limited space available, so purchase your tickets today!

VIEW THE SPIRITED LUCHEONS

Our Spirited Dinner® and Luncheon series combine quality service, remarkable menus and an unforgettable encounter in the heart of New Orleans.

2011 Festival Tour - Fulbrook Cork & Culinary Fair in Texas

2011-05-06T18:21:00.002-05:00

My good friend Fabio Viviani (Top Chef, Top Chef All-Stars, chef/owner Firenze, Italian Restaurant and Martini Bar in Moorpark, CA; and Firenze Osteria, Italian Restaurant and Bar in Toluca Lake, CA) will be one of the guests at the 1st annual Fulbrook Cork & Culinary Fair held in the planned community of Fullbrook, TX on the banks of the Brazos River. My paeson will be joined by fellow Top Chef alum Ilan Hall executive chef and owner of The Gorbals in Los Angeles.

The good people of Fulbrook invite you to join them on May 7th and stroll down the scenic path toward the Fulbrook Vineyard and enjoy wines provided by French Country Wines of Houston and delicious food items by some of the best restaurants in the Houston/Fulshear area. This year, they salute the flavors and grapes of France.

Schedule of Events:

12:00 - 5:00 Food/Wine Pairing Tents

Admission includes tastings at 10 pairing tents. Area chefs/restaurants will provide delicious food samples to complement the wine tastings served at each tent.

Theatre Tents

12:30 pm    Chef Soren Pederson Cooking Demonstration

1:00 pm      Chef Fabio Viviani Cooking Demonstration

1:45 pm      Chef Ilan Hall Cooking Demonstration

2:30 pm      Informative Lecture on Wine and Cheese

                     French Country Wines and Pola Artisan

                     Cheeses

3:00 p.m.    Vineyards & Viticulture (Fritz Westover, Texas A & M)

3:30 pm      Celebrity Chef's Meet & Greet and
                     Cookbook Signings

                     Fabio Viviani's cookbooks will be available

                     for purchase.

4:30 pm      Chef Fabio Viviani Cooking Demonstration

5:15 pm      Chef Ilan Hall Cooking Demonstration

12:00 - 6:00 Vendor Tents

Guests can purchase art, cheese, wines and cigars throughout the day from the following vendors:

                     Essence House Café

                     Pola Artisan Cheeses

                     French Country Wines

                     Buffalo Creek Wine & Cigars

                     Mary Catherine Watson Art & Silhouettes

Hot Air Balloon* and Strolling Musicians all Day

6:30 Gourmet Wine Dinner

A multi-course dinner expertly paired with French Wines.

$100/per person. Limited seating.

Purchase by May 3 (or until sold out).

* Weather permitting

To purchase event tickets, click HERE:

For questions or additional information, please contact:

713-857-7366 or todd@averettelayne.com

John Besh Wants To Cook For Your Mom

2011-05-06T07:18:00.002-05:00

Take mom out to brunch on Sunday

We are serving special brunch menus from La Provence, August and BeshSteak, Luke San Antonio to help you celebrate!

Mother's Day Brunch at La Provence features Lacombe Blue Crab Bisque, Roast Oyster Gratin and Grilled Swordfish

$40

Click here for entire menu

Hours: 11am to 9pm on Sunday

Mother's Day Brunch at August risotto "printemps", curried white shrimp bisque steamed dumplings and crispy shrimp tempura, magalitsa pork grillades and creamy McEwen's grits, and buttermilk panna cotta. $55 Click here for entire menu

Hours: 11am to 2pm on Sunday

Mother's Day Brunch Tasting Menu at Domenica features shaved brussel sprout salad, Bacatini All'Amatriciana, Yellowfin Snapper con "Risi e bisi" and Lisa's Tiramisu $55 Click here for entire menu

Hours: 11am to 4pm on Sunday

Mother's Day Brunch Menu at Besh Steak features local tomato capperi salad, "My New Orleans Soft Shell Crab," creme brulee with Louisiana strawberries $55 Click here for entire menu

Hours: 11am to 4pm on Sunday

and if you are celebrating Mother's Day in San Antonio join us at Luke and enjoy a glass of champagne on us with this three course menu!

Mother's Day Brunch Menu at Luke San Antonio features Creole Turtle Soup, braised rabbit pasta and brown butter blackberry tart Click here for entire menu $40

Hours: 11am to 11pm on Sunday

DON'T FORGET

CHEF JOHN BESH'S NEW ORLEANS airs on WYES Saturdays at 9:30 a.m. Each episode repeats Sundays at 2:00 p.m. Check your local listings.

CHEF JOHN BESH'S NEW ORLEANS, a 26-part cooking series, features celebrity Chef John Besh cooking cuisine that he grew up with and highlights recipes from his 2009 cookbook "My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown."

Each half-hour episode, shot at WYES' New Orleans studios, offers New Orleans classics along with contemporary dishes for a rich gumbo of cooking technique, food history, and personal memories from the chef's childhood in and around his beloved New Orleans.

Shot in high definition, the series begins airing nationwide spring 2011 on Public Television Stations (check local listings).

http://www.wyes.org/johnbesh/

Celebrate Mother's Day At Redfish Grill

2011-05-05T07:26:00.003-05:00

Cinco de Mayo Food: Chips & Dips Recipes

2011-05-04T13:08:00.004-05:00

Once again I was a guest on Studio 10 this time making Cinco de Mayo Chips and Dips.

Cinco de Mayo Recipe From Nicky Morse, the Racing Chef

2011-05-04T07:31:00.001-05:00

Known throughout the country as "The Racing Chef," Nicky Morse has thrilled millions on his acclaimed cooking show on SPEED Network. Having roamed the country cooking for and with drag racers, NASCAR icons and fans alike Chef Nicky gave me the recipe for his luxurious Chili Corn which is perfect for Cinco de Mayo.

Ingredients:

5 Ears Corn
¼ cup Mayonnaise
1 Tablespoon Lime Juice (Fresh Squeezed)
1.5 Ounces Romano Cheese (Grated)
2 Teaspoons Chili Powder
To Taste Salt
To Taste Pepper (Fresh Ground)

Procedure:

Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
Mix the mayonnaise and lime juice together; brush it on the corn.
Mix the cheese and chili powder together; sprinkle it evenly on the corn.
Add salt and pepper to taste.
Enjoy!

Cinco de Mayo Recipes From Chef Rick Bayless

2011-05-03T07:31:00.002-05:00

Mexico and the US share a coastline along the Gulf of Mexico which has resulted in several cross over recipes. The jambalaya so popular in Cajun Country is actually a Louisiana spin on the classic Spanish dish paella. West Indies Salad popular in and around the Mobile area is a variation on ceviche. There is even an entire cuisine that sprang up along the border between Texas and Mexico called Tex-Mex.

Rick Bayless is perhaps the best Mexican cuisine chef in the United States which isn't bad for an Irish kid from Oklahoma. Ah, America. Mexican food is Third Coast Cuisine and Rick Bayless knows Mexican food.

Rick, and his wife Deann, dedicated more than 6 years to culinary research in Mexico, culminating in 1987 with the publication of their now-classic cookbook Authentic Mexican (Morrow). They also opened the colorful, vivacious Frontera Grill in Chicago, specializing in regional Mexican cooking, that same year to instant success.

To help celebrate the Battle of Puebla Rick has offered up a few recipes perfect for the party:

Frisee Salad with Pumpkinseeds and Queso Fresco

1 head frisee lettuce or curly endive, bottom trimmed, torn into 2 inch pieces (about 8 cups)
½ cup toasted pumpkinseeds (pepitas)
5 small radishes (about 4 ounces), trimmed, sliced in half lengthwise and then cut into very thin half moons
1 1/2 cups crumbled Mexican queso fresco or salted farmers cheese

Dressing:

3 tablespoons fresh lime juice
¼ cup extra virgin olive oil
About ¼ teaspoon of salt
A small pinch of sugar

Rinse the frisee and spin dry in a salad spinner or pat dry with clean towels.
In a large salad bowl, combine the frisee, pumpkinseeds, radish slices and crumbled cheese.
To make the dressing, simply whisk together the ingredients in a small bowl until well combined.
Drizzle the dressing over the salad and toss well.

Green Chile Shrimp Enchiladas

1 tablespoon olive oil
1 small white onion, diced
1 poblano, seeded and diced
1 pound shrimp, raw, peeled and deveined, cut into ½ inch pieces
1 teaspoon salt
2 cups shredded Chihuahua or Monterey Jack cheese
8 corn tortillas
2 pouches (8 ounces each) Frontera Green Enchilada Sauce

Heat oven to 400º. For filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and poblano. Sauté until tender and golden, about 5 minutes.
Add shrimp and salt. Cook, stirring often, until shrimp are just barely cooked through, about 2 minutes. Transfer shrimp mixture to a large plate. Cool completely in the refrigerator. Once cooled, stir in 1 ½ cups of the shredded cheese.
Wrap 4 tortillas in plastic wrap. Heat in microwave for 30 seconds. Repeat with remaining 4 tortillas.
Working quickly so the tortillas stay hot and pliable, unwrap one stack of tortillas and roll a 1/8th portion of filling into each tortilla. Place seam-side down in a 13 x 9 inch baking dish. Repeat to use all tortillas and filling. Open sauce pouches at one corner and pour over tortillas so they are completely covered with sauce. Sprinkle with remaining 1/2 cup shredded cheese.
Bake until the enchiladas are hot through and the cheese is golden, about 15 minutes. Serve immediately.

For more of Chef Rick Bayless' Cinco de Mayo recipes visit his web site HERE.

In Austin They're Having A Ball With Rice At Arancini

2011-05-02T07:05:00.002-05:00

From Thrillist:

It's natural to take after one of your parents more than the other, specifically, whichever one bribed you with the biggest JNCOs in all of Pacific Sunwear. Instead taking after both parents equally, the woman behind Arancini.

Helmed by a French Culinary Institute alum, Arancini is a new arrival to the S 1st Trailer Park, serving small-plate pizano-pleasers based on recipes passed down from her parents, one of whom hails from the northern part of the Boot, the other from the cankle-y south. The dinner-only menu features mozz-stuffed meatball sliders smothered in Bolognese and garnished with a Sicilian olive, lasagna with roasted Romas and Parmesan cream sauce, and the namesake arancini -- a street-food staple of breaded and fried risotto balls stuffed with bacon, pecorino Romano, peas, and mozz, served in the smaller Northern style after test-customers said the larger Sicilian version "just isn't our thing". More mangiare-ables include sauteed shrimp/Parm/arugula flatbread, a salad with poached egg, bacon, bleu cheese & hazelnuts, and fried Brussels sprouts & artichoke hearts, the latter served with lemon aioli, as lemon Aielli can be unbearably dry.

Sweetening the deal: a chocolate brownie frosted with Nutella, and a St. Arnold's float, a delicious reminder of that sad time when Mom/Dad lost your loyalty by sternly announcing that Dippin' Dots were not the future of YOUR ice cream.

See the entire menu of Italian comforts at EatArancini.com

Birmingham's 3rd Annual BBQ For Building Helps Tornado Victims

2011-04-29T08:51:00.006-05:00

When I originally put this post together it was simply because I thought it was a good event with a good cause. After the devastating tornado outbreak across the South this week it takes on a great deal more importance. Not only is the festival a great way for community to come together in the shadow of such tragedy but it's goal of raising money for Habitat for Humanity is literally a life or death endeavor. Over 300 people have lost their lives across the Gulf South and many, many more are now without homes. That is why Habitat for Humanity exists. They provide homes for people who cannot afford them or have lost theirs to natural disasters.

Beware of charlatans like the Tree Hugger groups that always seize on such tragedies for the sole purpose of financial gain. We could spend every dime owned by every person on the planet to "go green" and it will not stop Mother Nature from doing what she does. While taking care of our environment is very important, Global Warming has been proven a scam. The "scientists" who were the first to "discover" Global Warming have been caught faking the data and have even admitted to their deceit. So please do not waste your money in this time of need to fill the coffers of Environmental Carpetbaggers but rather donate it to a cause that can actually make a difference like Habitat for Humanity: Birmingham.

Or just come out on April 30 to the 3rd Annual BBQ For Building, co-sponsored by Bright House Networks & HealthSouth. There will be great food and lots of fun for the kids, plus live music by Five O. Event is from 10:30 - 3:30 at the Habitat ReStore, 7952 Crestwood Boulevard, Irondale. The event is in support of Habitat Birmingham.

Habitat Birmingham serves Jefferson, Walker and Shelby counties and is ranked as the fifth US affiliate (out of over 1,500) by Habitat for Humanity International. This ranking is based upon annual building capacity/families served. We receive more than 3,200 requests for housing assistance each year. In 2010, Habitat Birmingham completed 47 new houses with partner families. Since inception in 1987, Habitat Birmingham has built over 400 houses in the Birmingham area, performed critical repairs on almost 200 local homes, and sponsored 100 families internationally. We recently began purchasing and rehabilitating foreclosed properties in the local area, and match them with new families, helping stabilize communities.

The 2011 BBQ for Building will be held on Saturday April 30, 2011 starting at 10:30 AM.
10:30AM – Gate Are Open To Public and Live Music Begins!
12:00PM – Judging Begins
3:00PM – Winners Announced! Door Prizes Awarded!

The Bomb Food Truck Is The Bomb In Austin

2011-04-28T08:23:00.002-05:00

From Thrillist:

Austin-style food trailer deep-fries straight to your heart

The key to a good marriage is supporting one another's endeavors, and never attending parties where you drop your keys in a bowl, along with lots of other keys. Filling your gut with spousal support: The Bomb Fried Pies and Guacamole.

Inspired by Austin's thriving meals-on-wheels scene, The Bomb’s a roving, State Fair-worthy project from Mesquite dental assistant Brenda and her husband Pat; she'd spent 30yrs patiently standing by as he obsessed over classic cars, and now he's helped her live her dream, by ~~making her stand at the front of the class in her underwear~~ creating one of the more badass mobile food dispensers in the universe. Pulled by a 1960 Ford Sunliner, the ’65 trailer was outfitted with a kitchen by Pat & friends, then slapped with a collage of childhood-friend photos, mid-century-esque graphics, and, hanging off the front, an actual bomb found at a swap meet -- though this trailer's definitely not serving Slim Pickens. The goods: secret-recipe, deep-fried apple-, peach-, cherry-, and apricot-stuffed crusts topped with powdered sugar, treatment she also gives to pockets of made-from-scratch guac, which is then dipped in salsa and sprinkled with salt, because everything's better with Angelina Jolie on top. Except The Tourist.

The plan's to unleash more secret fried goodness, and buy a plot of land for a permanent location, possibly in Oak Cliff, but not "Oh Cliff!", the shocked exclamation uttered by wives of 1970s dudes named Cliff, even though the sordid scene they'd stumbled upon was kind of the point of the party.

Check out their Facebook page for dates, locations, and hot, stuffed updates.