It’s that time of the year in Austin when there’s an abundance of good local food, amazing weather and people losing their inhibitions over swills of libations. Well, come to think of it, that’s pretty much a year-round thing here in Austin. Nonetheless, this particular time, it’s highlighted by the Austin Food & Wine Festival in downtown’s Butler Park. Featuring a roster of heavy-hitting chefs and good live music like Delta Spirit and The Whiskey Shivers. Fully enticed, I headed out there with our self-proclaimed foodie and Localeur, Isaac, to rub elbows with other locals and see what all the fuss was about. Equipped with our plastic child-proof adult-proof wine glasses, we hit the scene.
Course 1: Lemon Sorbet (Tito’s premium vodka with lemon, cucumber puree, sweet onions and cream fraiche)
Course 2: Romaine with Parmigiano-Reggiano and Garlic Croutons with a fresh creamy dressing
Course 3: Filet de Boeuf en Croute (Beef Wellington) with a Sweet Pea Mash Risotto (Individual Filet Mignon stuffed with carrots, onions, celery and mushrooms wrapped with bacon and baked in a brioche dough)
17 days left until the Fest! Here’s one of the dishes served up at last year’s Taste of Texas event.
The second installment of this event kicks off on Friday night with a bash as big as the Lone Star State. An all-star lineup of talent from the Texas culinary scene will be serving up dishes (like this one!) that reflect their signature style.
Deep in the heart of Austin, under the live oak trees of Republic Square, guests will get up close and personal with chefs, tasting their way across the park with wine, beer or signature cocktail in hand, then dance the night away to live performances by Delta Spirit and Whiskey Shivers.
Once again, The Taste of Texas is certain to be the indulgent first course of a mouth-watering weekend in The Live Music Capital of the World.
In this AFWF Video, Chefs Rene Ortiz and Laura Sawicki of Austin’s newly opened Thai eatery, Sway, talk about the inspiration behind the new concept + give you an exclusive look at the making of two favorite Sway dishes—Prawn Miange and Jasmine Panna Cotta.