Photo by: David Wei

Pick-me-ups. Energy-boosters. A lift. A cure for the stresses of everyday chaos. We all need ‘em. Sometimes an aspirin will take care of our minor aches and pains. But, we all have those days that call for more serious help. And I happen to know just the right prescription for relaxation, happy tastebuds, winding-down after a long week, and a cozy place to leave your troubles behind: Apothecary Cafe & Wine Bar. In case you were wondering, ‘apothecary’ is a classic term for pharmacist; someone who makes and distributes medicinal treatments. According to managing partner, Niraj Mehdiratta, this was the idea behind this local sweet spot; to be a place that cures your ailments.The Austin locale Apothecary is a comfy cafe and wine bar quietly poised on Burnet, just North of 45th Street.

It is just the perfect unassuming setting for tasty bites, thirst-quenching beverages, and getting away from the fast-paced, relentless demands of the daily grind. Pun somewhat intended–the coffee drink portion of the menu artistically scribbled on the mirror makes the statement that Apothecary is just as much a cafe as it is a wine bar.

Like European cafes, Apothecary serves it all, including wireless internet whether someone prefers to work with a cup of coffee or a glass of wine. The local art that adorns the walls also leans towards the cafe feel, and coupled with Middle Eastern decor, creates a laid-back atmosphere for gatherings and meet ups that last for hours.

And the food! I am always a fan of happy hour spots (4-7 everyday! and all day Sundays and Mondays!) with a wide variety of filling munchies. It was difficult to choose among the many salads, paninis (which can be made gluten-free), and decadent dishes like the Hatch chili Mac n’ Cheese, but the Gorgonzola and Honey Crostini with walnuts, garlic, and arugula called my name. The dim lighting in the photo below is part of the wind-down experience at Apothecary.

And, Apothecary can be your next late-night dessert spot! They are open ’til midnight, so after a concert or a show, stop by for some sweet delights. I was fortunate enough to be there just as the kitchen was preparing a new dessert they were testing out. The Banana Walnut dessert was incredible (thank you, Niraj!): freshly baked banana walnut bread, topped with caramelized bananas, then topped with Starbucks Caramel Macchiato ice cream. Only a few bites and my sweet tooth was smiling. The mocha from the ice cream was a very welcome and well-thought out bitter compliment to the sweetness of the bananas and the 2-inch thick banana walnut bread slice base.

Pay a visit to Apothecary for lunch, a casual late afternoon meeting, happy hour, a light dinner, and of course, dessert!  It’ll be just what the doc. ordered and you’ll leave feeling happy, healthy, and ready for another dose! Check their website for hours and location.

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3. Haute Off the Press!

That’s right. Vinyl is back and it’s classicly refreshing. Local musician, Matt McCloskey, is breaking (releasing) a record and possibly setting a trend. His hot off the recording studio press CD, oh wait, I mean, album, Let it Burn, will be released this Friday, September 3rd at The Belmont at 9 PM. He is such a retro rockstar that his music is only available on vinyl or digitally (downloadable online). Not only does this help us reminisce about the golden days of records spinning and radiating tunes from the corner of a 70′s living room, it doesn’t discount the “I-want-it-now” tendencies that have arisen from the ubiquitous internet that actually does allow us eager listeners to have Matt’s music at our fingertips without waiting impatiently for the mail to arrive. Not to mention his music-sharing methods are eco-friendly, especially since people tend to keep records for ever and ever…they must have known vinyl would be making a come-back.

Now onto the music. I was privileged to hear Matt for the first time at my blog’s 1st birthday party in an unpredictable rain-induced showcase in April and loved it!  I had only heard a few of his tunes, so hearing his new album in its entirety has opened me up to his entire musical world. His tunes are laid-back, but heartfelt, with a twist of Texas. The first thing I thought when I heard his latest work of audible art was “soundtrack”. I thought to myself, this could serve as a “soundtrack of our lives”. Just as music accompanies scenes in a movie to enhance them, I feel that Matt’s tunes are more personal, more integrated into the thoughts and feelings we experience every day, versus an often removed radio single. With music that has hints of Tom Petty, Matt Nathanson, and Keith Urban, Matt’s voice is real, and the sounds he produces make me want to roll the windows down, take a long drive into the sunset, and live a life-like movie scene that is enhanced because Matt is with me.

Check him out this Friday, or hear the latest single he has released to the public, “Ride Out the Fire”, for a taste of Matt McCloskey. If you like what you hear, maybe you’ll revert back to the 70′s for a short while or escape from your worries for about 4 minutes and 3 seconds.

Related posts:

1. Tribute Week to Local Musicians: #3: Alpha Rev
2. Tribute Week to Local Musicians: #4: Matt McCloskey
3. Local Musician Spotlight: Leah and the Moonlighters

I think I maybe saw a version of this recipe in one of my favorite magazines like Real Simple or Bon Appetit, both of which I always skim for recipes before reading the rest, even if that means reading it backwards. The idea popped back into my mind when I was trying to think of a light homemade and healthy summer dinner to make on Sunday. Plus, I’ve been on a black bean kick lately–which most likely won’t go away– which I attribute to the taste, the fiber, and the heart healthy benefits (high cholesterol runs in the fam).

I was very excited with the way it turned out (except for my inability to discern a head of cabbage from a head of lettuce–hey, they look similar). When I saw the colorful stripes made of a contrast of crunchy (corn), starchy (black beans), fresh (tomatoes), creamy (avocado), and protein-y (fajita seasoned chicken) flavors, I was convinced it was fabulous enough to serve at a fiesta!

And, there you have it– a new dish to serve at your next party. Make a big one on a serving platter, and allow guests to scoop up the ingredients they like best with tongs! Or, serve the ingredients in separate dishes and let guests build their own salad. Or, check out this cute Layered Fiesta Rice Salad. I thought of the idea to layer the salad vertically, but thought it would be difficult to eat in a tall dish. Maybe that’s the fun of it. I still love the presentation!

Here’s how I made the fiesta on a plate:

Ingredients

• 1 head of lettuce (iceberg recommended)
• 1 firm tomato
• 1 can of corn kernels
• 1 can of black beans (prepared)
• 1 avocado
• 3 boneless skinless chicken breasts
• 1 shaker of fajita seasoning
• 1 jalapeno
• 1/4 cup of light ranch dressing

Instructions

1. Turn the stove to medium heat, place a skillet on the stove and generously spray with olive oil PAM.
2. Wash the chicken breasts and trim them if necessary.
3. Sprinkle fajita seasoning on both sides of the chicken breasts, then place them on the skillet to cook for 10 minutes or until browned on one side while you assemble the salad.
4. Cut the head of lettuce in half, then cut each half so that it is in fourths. Then chop each fourth into bite sized pieces. Place on your plate.
5. Drain the water out of the can of corn and the can of black beans.
6. Use a spoon to place a stripe of corn, then a stripe of black beans on top of the lettuce.
7. Flip the chicken breasts once browned on one side and cook until the other side is golden brown.
8. Dice the tomato and repeat step #3 with the tomato pieces.
9. Once the chicken is cooked, remove from heat and pan. Once cooled, dice it into small cubes.
10. Repeat step #3 with the chicken cubes.
11. Cut an avocado in half, then cut it into cubes. Repeat step #3 with the avocado cubes.
12. Garnish with thin jalapeno slices if you like a little kick, or add to the light ranch dressing before drizzling it on the salad.
13. Also, I totally Rebeccammend serving the salad with this awesome new healthy, crunchy find at your nearest H-E-B (or Thom’s Market on Barton Springs): Beanitos! They’re tasty, light, crunchy, airy, full of fiber, protein, and vitamins, low on salt, but still fulfill my urge to munch on chips when I eat Mexican food! They are awesome. Just do it, and thank me later. (They’d be awesome with salsa, guac, hummus, any dip really).

Optional additions: Queso fresco, onions, green onions, olives, hard boiled eggs (this would make it more Cobb-y), any dressing your heart desires.  Perhaps the best thing of all (aside from this tasty creation, and the Beanitos) was that it took me 35 minutes from start to eat!

Have a healthy fiesta and munch on this!

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1. Power Post: Greek Salad with Marinated Chicken
2. Power Post: Cornflake Chicken
3. Grilled 'dillas and Salsas Frescas

What do you get when you mix Vinho Verde, peaches, raspberries, oranges, and simple syrup? A new concoction from the kitchen de Rebeccammendations: White Peachberry Sangria. I was craving a refreshing summer bevvy (yes, short for beverage) that was fruity and light. White wine and peaches came to mind, since I like the mild, sweet, and floral flavors of both.

Vinho Verde (a slightly effervescent white wine from the Northwest region of Portugal) was poured into two pitchers. And, yes, even though the name translates to “green wine”, it is in fact white. According to Eat Me Daily, the ‘verde’ (or green) term refers to the youthful nature of the wine, as it isn’t meant to be aged. My kitchen helper sliced, diced, and tossed in fresh peach and orange pieces and raspberries while I made the simple syrup, then poured it in. We let the juices “marinate” and tah-dah! A winner homemade summer crowd-pleaser was born. Because it was sipped so quickly, I don’t have a picture of the final product in a glass (even though that would be more bloggy of me).

Here’s how:

Ingredients

• Two bottles of Vinho Verde (this served about 10 people in small glasses)
• Two ripe peaches
• 1 package of raspberries
• 2 juicy oranges
• 2 cup of sugar
• 1 cup of water

Instructions

1. Pour two bottles of Vinho Verde into two smaller pitchers, or one large pitcher.
2. Boil 1 cup of water in a small saucepan on the stove.
3. While the water is working to a boil, dice the peaches into 1/4-inch cubes and toss into the wine.
4. Slice the oranges into slices or larger chunks with the rind on (this adds bursts of flavor), then add to the wine.
5. Toss the raspberries into the mixture.
6. Once the water comes to a boil, add in the 2 cups of sugar, stirring until dissolved. Then remove the pan from the heat and allow the syrup to thicken.
7. Once the syrup is cooled, add 1/2 cup to each pitcher.
8. Allow the sangria to soak up the fruit juices and flavors for at least 4 hours in the refrigerator (overnight is ideal).
9. Serve over ice, making sure to get some of the fruit into each glass.
10. MMMMmmm, ahhhh!

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Two weeks ago, I had a very important date. I was meeting two very special ladies– an enthusiastic lifestyle PR professional, Jette Momant, and a super cute and classy party planner, Camille for happy hour. Our location of choice? A setting that was more than perfect for our uniting.

Aviary Home Decor and Lounge on S. Lamar. This adorable home decor shop + lounge is simply the bees knees. Check out how the check was presented to us– IN a classic copy of House at Pooh Corner with a handwritten check on a notecard! This simple gesture re-places the significance of a simple thank you, which can be hard to come by these days. In fact, their website highlights their aim to set their customers apart from the herd. And, we did feel special in our little newly found secret spot.

Aviary is a little cutely (without being too feminine) decorated haven, tucked away in a petit shopping center, next to the Black Sheep Lodge. I am still amazed at the precious style and concept of making dual use of a shopping space to welcome wine/cocktail lovers. If I had stayed longer, I would have probably grabbed a decorative pillow from the shelves and gotten very, very comfy. Instead, we sat at an urban-style table that made us feel like we were at home in the kitchen, sipping wine from glasses that were for sale and munching on a cheese platter with a set of ceramic plates that could also be mine (for a fee).  Bottom line, everything you eat or drink from/on is for sale!

Owner Marco was hands on from the beginning, educating us on the wine menu as we enjoyed Wine Down Wednesdays (1/2 off all bottles and you can take the remainder home if you don’t finish them!). In fact, he was so in his element pouring wine behind the mini bar that when he went to open a bottle of sparkling wine, it decided to land all over his face and shirt. He laughed it off, delivered our pre-spray water order, and went back to the bar. I bet this is part of what he loves about the shop, as do I– it’s intimately modest, stylish, and gives you the right-at-home warm fuzzy feel.

Yes, that is a DJ spinning in the stop + lounge. Like a DJ spinning in your living room. Too sweet.

There are events just about every day of the week. Check them out here and stop by for a reTreat. Aviary, you are the wine beneath my wings.

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There really is no clever post/recipe title that could better describe this creamy, crunchy, healthy goodness that is so easy to make and serve when entertaining at home or when dining in someone else’s home. I found the 8-Layer Mediterranean Dip recipe on the Whole Foods website (they have a great recipe section!), and my recipe search for an appetizer gathering was instantly complete. No additional web crawling necessary.

I added one additional layer (tomatoes on top) because I had half of a fresh tomato left over from another kitchen concoction. I will continue to make it with 9 layers since the fresh tomato added a bright flavor and color on top of the dish. It was a huge hit according to munchers in the group (including myself), and even made it onto Sarah’s healthy eating blog (only half-eaten). I am also proud of the fact that it falls into my “Green Entertaining” category, since it’s a no-bake recipe, and takes more energy to devour it than to make it. Here it goes, as-is from the Whole Foods recipe:

Serves 8

This healthy dip will be a hit at your next party. Layer it in a glass bowl or small trifle dish, if you like. To avoid the dip becoming watery, be sure to drain the wet ingredients well.

Ingredients

• 1 (8-ounce) container hummus
• 1 cup firmly packed baby spinach, roughly chopped
• 1 cup thinly sliced roasted red peppers, drained
• 1 (6-ounce) jar marinated artichoke hearts, drained and roughly chopped
• 1 cup plain lowfat or nonfat Greek-style yogurt
• 1/2 cup sliced pitted black olives, such as Kalamata
• 1/4 cup thinly sliced green onions
• 1/4 cup crumbled feta cheese
• Pita chips

Instructions

1. Spread hummus evenly in the bottom of an 8-inch square dish.
2. Scatter spinach over the top and press down lightly.
3. Arrange peppers,
4. then artichokes hearts over the top.
5. Drop yogurt in dollops over the artichokes, then spread out to make an even layer.
6. Sprinkle with olives,
7. Sprinkle with green onions
8. Sprinkle with feta
9. *Rebeccammended 9th layer: add fresh tomatoes on top, diced

Serve with pita triangles or chips (try making them yourself) on the side.

Rebecca’s Tips:

• I used reduced fat Feta and non-fat Greek yogurt to make the dish as light and healthy as possible.
• The marinated artichoke hearts (versus plain canned artichoke hearts) really add a seasoned flavor that rounds the dish out well.
• Don’t forget to get pitted olives so you can easily slice them in half! (I’ve learned the hard way on this one many a time)

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Zandunga means elegance and grace in the Oaxacan region of Mexico.  The Zandungas are women in this region that are known for their elegance and grace, and for their tendency to drink a lot of beer.  This juxtaposition of soft core and hard core presents a fun atmosphere with serious food at the new Zandunga Mexican Bistro that has recently entered Austin’s restaurant scene on E. 11th Street (in the former Primizie space).  Their food is full of flavor and encompasses dishes from all regions of Mexico, which is unique in itself, compared to other Mexican or Tex-Mex restaurants in our town. Take, for example, the guacamole (shown above). The presentation is festive and served in a way that allows diners can customize it to their own liking (by adding serranos, tomatoes, lemons, oranges, mango, and onions), each enjoying a different taste, even if they are sitting at the same table.  (Sidenote: what a great idea for hosting at home!)

Next up, Scallop and Red Snapper Ceviche with a habanero infused tequila. Even though we had already ordered the Campechana-style Shrimp Cocktail, I had to taste this one (thank you to the restaurant for providing this on the house!) when I saw the word habanero in the description on the menu.

Both ceviches were flavorful and served with plantain and corn husk chips (so clever and tasty!) and vibrantly colored dishes to brighten the experience.

And my meal, complemented by a mini-carafe of sangria, was so light, yet full of flavor!  I ordered the Mojarra al Mojo de Ajo- Pan Fried Tilapia in light roasted garlic sauce, with roasted tomatos, a delicious mushroom-like risotto, and watercress.

I, of course, ordered the sangria, but Zandunga is proud of their Guava Agave Margaritas, Mojitos, and House Margaritas that are always in progress, ready-to-serve behind the bar.

Rebeccammended for a medium-casual meal (maximum price on the menu is $20) with friends before heading to some of the East Side bars, out of town family, or even a business lunch. As an extension of the family that brought Austin Mi Madre’s, you can tell that a family’s love has been poured into each bite and your experience as you dine at Zandunga.

*There’s no website up yet, but you can check out the menu here or follow them on Twitter.

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Invitingly tucked away in a North-Central neighborhood, an unpretentious urban bistro is serving up delicious bites and bevs to eager guests. The turquoise exterior of the restaurant encases an industrial space complete with a diner-like bar overlooking the kitchen. This unusual combination sitting among its residential neighbors proves it’s unique and unpredictable. “Isn’t it ironic, don’tcha think?” to be unpredictable, yet reliable? Modern, yet quaint? Mature, yet spontaneous? Foreign & Domestic fits the bill. And, so does what Jenny and I ordered off of their new Blue Hour (l’heure bleue in French for twighlight) menu.

With smaller bites comes a smaller tab, but still show up with a big appetite. First of all, I can’t believe we ate these 4-inch all around popovers (thanks, Jenny for the fearless menu selection). Um, all carbs and cheese? Not usually my first choice, but I’m so glad we tried them! Jenny cut right into them with a knife to expose the doughy center with Gruyere popped inside (it was also shaved on top of the flaky exteriors). And, we went at it.

This next fresh dish was my favorite. Not only because the Tomato & Manchego tasted like a lighter version of Bruschetta topping, meant to be eaten like a salad, but also because we could tear off a piece of the popover and dip it into the mixture to add some texture to the bite.

I’m pretty sure when I asked what was in the bowl, I heard red and yellow tomatoes, basil, olive oil, salt, pepper, and coconut oil? There’s the unlikely ingredient— a signature of Foreign & Domestic, add in an unlikely character to spice up a dish. I almost ordered another mini-bowl of this, but we were full from our hearty bites and bevs, so I vowed to order it again on my next visit.

The Blue Hour menu also houses a few other light bites and refreshing drinks. Take, for example, the White Wine Punch, laden with cherries (see main image of this post). I’d also love to try their standing menu, complete with more light bites (Summer Lovin’ with Greens, farm fruits, muesli, lime vinaigrette) and entrees or “plates” (such as the Nicholson’s Sockeye salmon with smoked tomato water, or Baked Cannelloni with corn, ricotta, and herbs).  And, a little birdie told me they once had every item on the dessert menu, including one that is no longer listed, and that they are all winners.

Check out this unusual suspect of a lovely gastronomic find. After all, if you make your website www.foodanddrinkaustin.com, you must be pretty confident it’s here to stay. And, I believe Foreign & Domestic is making a statement that won’t go out of style. On 53rd & Avenue G.

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Late night dessert in Austin is hard to find, despite reverse happy hours that are becoming ever-so-popular (i.e. Max’s Wine Dive, McCormick & Schmicks). But, it’s no surprise that the sweet tooth often knocks in the late evening hours. After all, is a midnight snack a midnight snack if it’s not sneaking a sweet something just before bedtime? Growing up, a midnight snack consisted of graham crackers or you betcha, dunking “milk’s favorite cookies” (oreos) in milk so far into the glass that my fingertips got covered in milk just before removing the oreo to a soft perfection, but not for too long, or else I’d lose half the cookie and give it up to the bottom of the glass.

I’ve since gotten classier with my oreo eating habits, and my late night sweets. This weekend, I was excited to stumble upon a perfect spot for enjoying late night decadence: Uncorked Tasting Room & Wine Bar on E. 7th, viewable from I-35. I had visited before with Karie and others, but simply for the wine (they also have a food menu). I like the home-y feel of the building and how the rooms of the “house” provide private seating so you can enjoy your company in a relaxing setting. And the outdoor patio, sprinkled with twinkle lights, mysteriously drowns out the sounds of traffic on the highway and sits beneath trees that enclose the outdoor setting.

What I remembered most about it was their Winedex. No, not the blue spray bottle that is used to make windows squeaky clean–an index to guide guests through the wine list. Icons are placed next to each wine selection, many of which are international in origin. Besides categorizing wines by White, Red, Pink, Sparkling, Dessert, the wines are categorized by Sweetness, Body, Fruit Flavor, and Non-Fruit Flavor (such as floral). This not only helps you select wines you like, but helps you remember characteristics of the wines you chose to help you be a more informed wino for your next glass.

Although the Winedex still comes to mind when I think of Uncorked, a new association has entered my mind: late night dessert. Open til 1 a.m., this unpretentious wine bar cooks up some simple, yet delicious desserts. For example, the picture above features Almond Macarons with Citrus Cream Cheese, Fresh Strawberries, and Powdered Sugar. And, check out this Brownie Sundae a la Mode (Italian- meaning served with ice cream).

It looks simple, a brownie topped with ice cream. But, if you look closer, you may see the vanilla bean spread throughout the scoop. And, if you taste close enough, you might notice the delayed, yet, faint heat that I felt in the back of my throat after eating spoonful of the brownie. I was convinced there was a spice hidden in the brownie mix, and sure enough, when I asked our waitress, I discovered it was cayenne pepper. Any kitchen that adds spice to chocolate (chipotle, habanero, chili) is a winner in my book, and Uncorked is no exception.

If you find yourself looking for a glass of late night vino and a sweet tooth, you know where to go!

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I would like to make the claim that Austin is user-generated. The whole city (the atmosphere, the environment) is greater than the sum of the people who live and work in it. Or, in other words, the people make Austin what it is. Personally, I find the creativity, the individualism, the drive to excel while being unique, the ambition, and the dynamic vitality of Austin to be magnetic and contagious.

It would seem that if everyone stood out of the crowd in their own unique way, then it would be difficult to pick the people, the businesses, the ideas that actually do stand out. However, the beauty of this diverse city, is that everyone can stand out– together, and the end result is greater. We push ourselves to improve, to pursue our passions, and the people surrounding us may have the tools necessary to help us do so.

Here comes our chance to nominate the local businesses that stand out in our minds–to give them credit for excelling in the sea of excellers. The Austin Young Chamber of Commerce is hosting their first annual AYC FAVE (Favorite Austin Ventures & Enterprises) Awards in November. The nominations are crowd-sourced– by US, and the winners will be recognized at this fantastic event that is already in the works. I’ll send more details about when and where to buy tickets when it gets closer, but for now, have your voice heard! Tell Austin who your favorite local businesses are so that they get recognized and feel just a little bit greater that their vision has come to life and makes an imprint in our scene. Nominate here!

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