Celebrity Chef Overload

Texas star chefs — including Dallas favorites — light up roster for Austin Food & Wine Festival 2014

A star-studded Texas lineup decorates the playbill for the third annual Austin Food & Wine Festival, not to mention a whole host of new events, demos and interactive cooking showcases. This year’s festival will take place on April 25-27, 2014, and is presented in partnership with founders Charlie Jones (C3 Presents); Tim Love (Lonesome Dove Western Bistro, Woodshed Smokehouse), Tyson Cole (Uchi, Uchiko) and Jesse Herman (La Condesa, Sway); and Christina Grdovic (publisher of Food & Wine).

As in previous years, the festival promises three days of more than 40 events, with everything from interactive chef-manned fire pits; live demos; panel discussions; and an extensive — and fan-cooled! — Grand Tasting pavilion offering food, wine and cocktail tastings, live music, book signings and more.

An exciting new addition is the intimate “Feast Under the Stars” dinner featuring a multi-course al fresco meal by five Texas chefs.

“A big part of this festival’s success comes from listening to our guests’ feedback from year to year,” says festival partner and C3 founder Charlie Jones. “We continue to make adjustments to the festival program to enhance the overall experience.

“Last year, the fire pit was a big success not only for our guests but also for the chefs who participated, so we have added an additional area this year to expand this interactive element. It’s really going to be a great year.”

Another exciting new addition is the intimate “Feast Under the Stars” dinner hosted at Austin’s Butler Park on April 24. This outdoor celebration will feature a multi-course al fresco meal by five Texas chefs: Love, Cole, Kent Rathbun (Abacus), Chris Shepherd (Underbelly) and Jodi Elliot (Bribery). Tickets for Feast Under the Stars are sold separately, for $185 per person. Wine pairings and parking are included in that ticket price.

“It’s great to see chefs from cities across Texas showcase their regional styles,” Shepherd says. “No other state has the diversity of Texas, and it makes things really interesting for a festival like this. All of us learn from each other — about different cultures, products, ingredients — and we all live in the same state.”

If you’re wondering about live grilling demonstrations from Fort Worth celebrity chef Tim Love — you’re in luck. Participants can look forward to Texas-sized class featuring a sea of guest-operated grills under the direction of Love, who is promising a hands-on grilling showcase that will top previous years.

The main festival kicks off April 25, with the Taste of Texas event, held at downtown’s Republic Square Park. Guests can taste their way through a variety of Texas-inspired dishes while enjoying a live music showcase from Escort. The lineup showcases the Lone Star State’s brightest chefs:

Tatsu Aikawa (Ramen Tatsu-Ya)
Alexis Chong (Sway)
Jason Dady (Jason Dady Restaurant Group)
Todd Duplechan and Jessica Maher (Lenoir)
Omar Flores (Driftwood)
Terrence Gallivan and Seth Siegel-Gardner (The Pass & Provisions)
Diego Galicia (Mixtli)
James Holmes (Lucy’s Fried Chicken, Olivia)
Matt McCallister (FT33)
Wayne Mueller (Louie Mueller Barbecue)
Andre Natera (Toko V)
Hugo Ortega (Hugo’s Restaurant, Backstreet Café)
Jesse Perez (Arcade Kitchen)
Blaine Staniford (Grace)
Philip Speer (Uchi, Uchiko and St. Philip)
Justin Yu (Oxheart)

“Once I figure out what I’m actually cooking and can get over the nervous energy of preparing that, I’ll be really looking forward to meeting some of the amazing chefs that I’ve never met before,” Duplechan says.

“Being around other chefs who are really good at what they do gives you a chance to pick up new ideas and learn, which is something I really believe in,” he adds. “You have to keep evolving as a chef and a restaurant. A festival of this caliber allows us to have that opportunity.”

Saturday evening’s Rock Your Taco competition will return, inspiring the competitive spirit in both Texas and out-of-state chefs alike. Two-time Rock Your Taco champion Tyson Cole will defend his crown against these challengers:

David Bull (Second Bar + Kitchen, Bar Congress)
Bryce Gilmore (Barley Swine, Odd Duck)
Tim Love
Monica Pope (Sparrow Bar + Cookshop)
Kent Rathbun
Chris Shepherd
Rick Bayless (Frontera Grill)
Richard Blais (Juniper & Ivy, FLIP Burger and The Spence)
John Currence (City Grocery Restaurant Group)
Mike Lata (FIG and The Ordinary)
Georgia Pellegrini (chef/author)
Ming Tsai (Blue Ginger, Blue Dragon)
Tandy Wilson (City House)

“Year three of the festival has me super excited for so many reasons,” Cole says. “We have more local and national talent, more fire pit action, and, of course, I’m excited to defend my Rock Your Taco title. Looking for a three-peat!”

With live music from JC Brooks & The Uptown Sound, chefs will square off against one another to create the ultimate taco, with winners chosen by judgesGrdovic, Graham Elliot (Graham Elliot Bistro) and TV host Andrew Zimmern. Jeni Britton Bauer (Jeni’s Splendid Ice Cream) will offer a sweet end to the competitive night.

Bryce Gilmore will also be on deck as one of the presenting chefs for the interactive fire pits, which will run throughout both days at Butler Park. Here, Texas chefs will cook over open fire pits and offer tastes to attendees:

Tim Byres (Smoke)
Jason Dady
Ned Elliot (Foreign & Domestic)
Aaron Franklin (Franklin Barbecue)
Bryce Gilmore
John Russ (Lüke San Antonio)
Paul Qui (Qui, East Side King)
Andrew Wiseheart (Contigo)

Throughout the grounds of Butler Park, guests can enjoy chefs’ showcases featuring a dynamic roster of primarily Austin chefs serving tastes of their signature dishes:

John Bates and Brandon Martinez (Noble Sandwiches)
Stefan Bowers (Feast Restaurant)
Shawn Cirkiel (Parkside, Olive & June, Backspace)
Kassie Harris (Whip In)
Chris Hurley Jennifer Costello (Bonneville)
Allison Jenkins and Janina O’Leary (La V)
Josh Jones (Salt & Time)
Larry Kocurek (Trace)
Rick Lopez (La Condesa)
Jeff Martinez (El Chile y Cantina)
Sarah McIntosh (Epicerie Café & Grocery)
Scott Mechura (Goodall’s Kitchen)
Sandi Reinlie (Vespaio)
Josh Watkins (The Carillon)
Kevin Williamson (Ranch 616)

“As we've been building the restaurant, we've had the chance to get out there and connect with Austin by participating in an abundance of culinary events, but this really takes the cake,” says executive chef Allison Jenkins, of the soon-to-open LaV. “We are super excited to have the opportunity to showcase what we do, not only to Austin, but to all of the out-of-town visitors heading to the fest.”

LaV’s managing partner and sommelier Vilma Mazeite will also be on hand for a special wine education demonstration.

“It's a true honor to participate in the festival, even before our restaurant has opened,” Mazeite says. “Although the details of my wine demo are still something I am working on, I am leaning towards a presentation with a fun, female focus.”

Joining Mazeite to talk wine, cocktails and more is a star-studded collection of sommeliers, beverage directors, mixologists and craft beer experts, including Master Sommelier Devon Broglie (Whole Foods Market), Master Sommelier Craig Collins (Arro, 24 Diner), sommelier Jill Gubesch (Frontera Grill), Food & Wine magazine’s executive wine editor Ray Isle, author Mark Oldman and Nate Wales (La Condesa, Sway).

As in previous years, tickets are available in two options. “Taste” passes are $250 and include access to more than 40 demos, hands-on experiences, seminars and tastings, and the daily Grand Tasting events. Taste pass holders also have the option to add on tickets for Friday night’s Taste of Texas event ($150) and/or Saturday night’s Rock Your Taco competition ($150).

“Savor” passes are $850 and include priority access to all demos, tastings and hands-on experiences; private Grand Tastings on Saturday and Sunday; access to a VIP lounge with a bar and additional tastings; and access to both the Taste of Texas and Rock Your Taco evening events. Tickets for Thursday’s Feast Under the Stars are sold separately.

Tickets go on sale Tuesday, January 21, at 10 am CST. The complete list of programming — including panel discussions, cooking demonstrations and more — will be announced on February 25. For more information, visit the Austin Food and Wine Festival website.

The Austin Food & Wine Festival runs April 25-27.

Austin Food + Wine Festival Facebook

The Austin Food & Wine Festival runs April 25-27.

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Eco Warrior News

Dallas restaurants doing amazing little things for the environment

Southwest Airlines

Cute bamboo cup from Southwest Airlines

One unfortunate legacy left by the pandemic has been a huge increase in the use of plastics — setting back progress that was being made pre-pandemic.

Plastics are bad. They harm everything they touch: the environment, health, food security, and economies. But they're convenient, subsidized, and in some cases necessary.

Before the pandemic, a growing awareness had started to snowball regarding the negative impact of plastics, particularly plastic straws and single-use plastic containers — and it was significant enough to make the plastics industry very nervous.

"In the two years leading up to the pandemic, the public backlash against plastic was a major concern for industry leaders," says a story about plastics and the pandemic in The Guardian. "As a corporate executive remarked during an industry event early in 2019: 'We need to get the image of plastic in oceans out of the public’s mind. Otherwise, we could lose our social license to operate.'"

But then the pandemic came along, igniting mass hysteria about contagion, and suddenly, bans on single-use plastics that had been in the works were reversed in countries around the world: North America, Europe, Africa, and Asia.

“Overnight, plastics went from public enemy No. 1 to consumers asking for everything to have as much packaging as possible and to be single use," said one gleeful analyst for Shell Oil, who are a major plastics player.

The urgency of the plastics situation remains invisible to most people, lined up at the drive-thru for their coffee or Chick-Fil-A, piling up nearly 250 pounds of plastic waste every year. (That's what the average American amasses — more than any other country.)

But there are brave, pro-environment efforts being made by Dallas companies and organizations, big and small.

La Casita Bakeshop cup Revolutionary compostable cup at La Casita Bakeshop.Facebook

Dallas efforts
The Dallas restaurants and organizations listed below have taken steps to fight waste, even though it costs them money.

Plastic Free Lunch Day is November 22
Dallas ISD’s Food and Child Nutrition Services will participate in Plastic Free Lunch Day on November 22, to help reduce the amount of single-use plastic in school cafeterias.

Plastic Free Lunch Day was started by middle school students in Brooklyn. The initiative was such a success that it was adopted by all New York City public schools in 2022. The concept has since spread to public schools across the country — including Dallas ISD, which was the first in Texas to participate, when it joined up in 2022.

It creates an opportunity to educate students and the community on ways to positively impact the environment, including skipping plastic. Dallas school cafeterias will replace the plastic items they regularly use during lunch with biodegradable alternatives. (Plastic cutlery, cups, and straws will be available upon request for the crybabies.)

Southwest Airlines bamboo cup
Southwest Airlines Co., the Dallas-based airline, has introduced a new bamboo cup for inflight cold beverages, and a wood stir stick in place of a plastic stick. The airline expects the new items to reduce its inflight single-use plastics by more than 1.5 million pounds annually.

In July 2024, Southwest transitioned to a paper overwrap for its napkins made from 100 percent post-consumer recycled materials — fully eliminating plastic from this service item. The airline is making an effort to eliminate single-use plastics from inflight service by 2030.

La Casita Bakeshop compostable cups
La Casita Bakeshop, the award-winning bakery and cafe operation, recently debuted fabulous new cups that are 100 percent compostable, soil- and marine-biodegradable, breaking down naturally after 90 days, and made from natural materials.

"We are always trying to find ways to be more environmentally friendly and this is a big way we can," they said in their post announcing the new cups. "We just want to be proud of our paper trail and being a restaurant it's hard to do that."

Smoothie King biodegradable cups
Smoothie King, the Dallas-based smoothie chain, previously used styrofoam cups, but began testing a biodegradable cup in 2019. They now offer it as the default choice. They're using Vio Foam, specially made cups that biodegrade 92 percent in four years. They'll still accommodate whiny selfish customers who insist on getting a plastic cup instead, but their Vio foam cup not only helps the environment, it also keeps their smoothies cold a little longer.

Kate Weiser Recycle Box Program
Kate Weiser, the Dallas chocolatier, sells its gorgeous eye-catching bon-bons in a variety of boxes, from 4 pieces all the way up to 35 pieces. (OK, they'll sell them individually, too, but who goes to a chocolate shop and buys a single chocolate?) They have a program where you can bring your empty box to the store and get a refill and get 5 percent off. (Weiser amusingly calls it a "secret hack.")

Dude Sweet Chocolate freezer packaging
Dude Sweet Chocolate, the Oak Cliff chocolatier, has a next-level campaign in which they will accept cold-ship packaging you've received in the mail and re-use it. Say, for example, that you ordered an 8-pack of ice cream pints from Double Rainbow in San Francisco, and it arrived in a box with freezer packs and a foil liner. You can drop that packaging off at Dude Sweet's factory location at 1340 Inwood Rd., and they'll re-use it in one way or another when they're doing shipments of their chocolate. They'll take not only the freezer packs but the boxes, too.

Note: Whether you're putting it in the blue bin or the gray bin, your plastic is not being recycled. The best course when it comes to plastic, especially single-use plastic, is to not use it at all.

sustainability