A group of chefs from around Texas will join together at the South Congress Hotel (1603 S. Congress Ave.) Thursday night for a dinner and live auction to benefit No Kid Hungry, an organization dedicated to ending child hunger. Chefs from Supper (San Antonio), Fluff Bake Bar (Houston), Otoko and Emmer & Rye (Austin) will deliver a multi-course meal, with pre-meal cocktails from Justin Elliott of The Townsend. Individual tickets are $175 and can be purchased at nokidhungry.org/austin.
Olamaie chef-owner Michael Fojtasek welcomes former Freedmen’s pitmaster Evan LeRoy for a Southern meat-and-three tailgate party before the University of Texas-Baylor tilt at Darrell K. Royal Memorial Stadium on October 29. The brunch, which runs from 10 a.m. to 2:30 p.m., will feature brisket, sausage and pork belly, along with a host of sides, beer from Live Oak Brewing and bottomless punch because the South. The event is for 21+ only and tickets cost $60, available at olamaieaustin.com/events. LeRoy also recently announced a series of Sunday dinners he will produce with the crew over at Salt & Time.
The Brewer’s Table has announced that Zach Hunter will serve as the executive chef at the restaurant brewery from industry veteran Jake Maddux. Hunter previously served as chef de cuisine at modern Southern restaurant Fixe in downtown Austin.
As The Brewer’s Table, which will focus on dishes from a wood-fired grill, eyes its 2017 opening, it will host a series of pop-up dinners in Austin and outside of the state. The series begins on October 30 at Franklin Barbecue with a free multi-course dinner paired with local house brews, with tickets available via a lottery system administered through The Brewer’s Table’s mailing list. Sign up at thebrewerstable.com by October 25.
Following that dinner, The Brewer’s Table will head to Colorado (New Belgium Brewing) on November 9, then California and New York in the next two months.
“For the dinner at Franklin we will be paying homage to the space as guests will make their way through the counter-service line, grabbing a bite directly from our team, before flowing into a service experience more in line with what guests can expect from The Brewer’ Table,” Maddux said.
The Brewer’s Table also includes former Qui general manager Bill Mann, most recently of Olamaie; consulting chef Jorge Hernández, also a Qui veteran who worked for years under groundbreaking chef José Andrés; and head brewer Drew Durish, formerly of Live Oak Brewing.
For more information about The Brewer’s Table’s events, visit the restaurant’s Facebook page.
Chef Jack Gilmore’s demi empire is moving closer to Central Austin. Gilmore and partner Tom Kamm will open a fourth location of Jack Allen’s Kitchen at 3010 W. Anderson Lane in the former Fork & Vine space. A spring 2017 opening date is slated.
The former Z’Tejas executive chef has already created a sensation in Oak Hill, Round Rock and the Davenport areas with his blend of farm-to-table and comfort cuisine. The restaurant will be open daily for lunch and dinner and feature a menu similar to the other locations in the area. Gilmore also recently opened Salt Traders Coastal Cooking in Round Rock. A longtime veteran of the Austin scene, Gilmore’s selection of locations outside the city’s core is telling in a market facing skyrocketing rents.
The space will be renovated by Dick Clark Architecture.
The Austin Food & Wine Alliance’s annual Wine & Swine event this year takes place on November 20, and will have a decidedly Big Easy flare. The pig-centric event that features 22 chefs preparing whole roasted pigs will celebrate the food, libations and sounds of New Orleans.
The event at Star Hill Ranch (1500 Hamilton Road) will welcome James Beard award-winning chef Stephen Stryjewski of Cochon in New Orleans and mixologist Chris Hannah of historic Arnaud’s French 75, who will prepare Hurricanes and a “The Nighttripper,” a cocktail he composed in honor of Dr. John. Local chefs include Alma Alcocer-Thomas (El Alma Café), John Bates ( Noble Sandwich Co.), Adam Brick and Taylor Hall (Apis Restaurant and Apiary), Michael Fojtasek (Olamaie), Bryce Gilmore (Odd Duck, Barley Swine), Erica Waksmunski (Parkside), and many more. And, stepping out from behind his smoked, Aaron Franklin will prepare gumbo. The chefs won’t just be cooking for fun and for guests, the crowd will vote on a $1,500 prize for the best in show this year.
In addition to the chefs working on their pigs, this year’s event will also have live-fire bread oven on-site manned by David Norman of Easy Tiger Bake Shop. Music will be provided by the Gulf Coast Playboys, and the team from Geraldine’s will serve their 2016 Official Drink of Austin, Far From the Tree, which weds Treaty Oak rum with Paula’s Texas Orange liqueur, house-made pecan syrup, and apple.
Tickets went on sale today. The first 150 tickets will be sold for $75. The price rises to $85 after those sell. A champagne shuttle is offered from Central Austin for an additional $20.
The annual event benefits the grant program of the Austin Food & Wine Alliance, which distribute $25,000 to artians producers, spirit makers and brewers in 2016. Tickets and more information at austinfoodwinealliance.org.
Apparently Mighty Bird wants you to try their tacos and Favor wants you to know how their service works, because the two Austin-based companies are teaming Tuesday to deliver free breakfast tacos from Mighty Bird on Tuesday. The promotion starts at 9 a.m. tomorrow. Favor users can get two tacos (a bacon, egg and cheese and a bean, egg and cheese) delivered ,and while the tacos are free, users will still be prompted to tip their drivers (I’m guessing in the $3 area). Wondering if you can get in on these? Check out Favor’s delivery zone.
Butcher shop, salumeria, deli and restaurant (they do it all) Salt & Time launches its Sunday Smokehouse Series this Sunday night with an event featuring food prepared by former Freedmen’s chef-pitmaster Evan LeRoy. The series with LeRoy runs for four weeks, with the theme changing each week. The first menu will be “Upside-down Texas,” with diners getting the choice of a two or three-meat plate inspired by classic barbecue, with sliced/pulled meat options, on-the-bone and a sausage, along with two side dishes. The next week will feature seafood, the third lamb and the final dinner will have a Thanksgiving theme with items like smoked whole quail and duck tamale stuffing. Food will be served each Sunday night at the East Austin shop until it is sold out. The Sunday dinners, a first for Salt & Time, will spill out into the parking lot, for a casual backyard-party feel.
“I couldn’t think of a better person to launch these events with than Evan, and I’m super excited to work with him,” Salt & Time co-owner Ben Runkle said. “I can’t wait to fire up the pit, cook some meat and have some fun. We’re going to honor the traditions of Texas barbecue and push its’ boundaries at the same time.”
LeRoy departed from Freedmen’s in August and is collaborating with chefs and restaurants in and outside of Austin for pop-up events as he eyes his next plan. On the slate for LeRoy, pop-up meals with traditional barbecue at Austin’s Independence Brewery (November 5), and Live Oak Brewing (November 19).
Full menus for the Salt & Time series will be announced the week prior on Facebook. Meals are $30 per person can be purchased on site the night of the dinner.