What happens when two of Austin’s best chefs apply their culinary talents to the art of queso? Aaron Franklin of Franklin Barbecue and Kevin Fink of Emmer & Rye discuss the secrets to their cheesy success at the Hot Luck pop-up event Quesoff, sponsored by Washington State Wine during South by Southwest.
What if I told you there was a place where the cheese was always replenished, where the crackers were plentiful, where the fruit preserves were sticky and the almonds seasoned? Yeah, you’d be pretty into it.
We stumbled upon this non-vegan paradise on Tuesday during South by Southwest on the third floor of the J.W. Marriott, as Wisconsin set up a barn party featuring the (alleged) largest cheeseboard in the world, more than 70 feet long and serving up a few dozen of the more than 600 varietals of cheese from Wisconsin. The cheese lounge, which also features sodas and a bloody mary bar, is open to SXSW badgeholders 9:30 a.m. to 6 p.m. March 13-14.
Below are a few of our favorites from the tasting.
South by Southwest is known for brand activations and pop-ups from big name chefs, but this year, the festival may have outdone itself. Chef Mads Refslund, co-founder of Noma, the Copenhagen restaurant ranked #1 in the world four times, is cooking at a pop-up in Austin during SXSW. The pop-up, a collaboration with Tigerspring Agency, will be held today through Wednesday from 8 p.m. to midnight. The meals will be served at the House of Scandinavia (340 E. Second St.) and hosted by Scandinavian Airlines. The menu is based on local Austin cuisine, as seen through the lens of Nordic cooking and sourced with organic wines and cocktails made with Nordic spirits. The two prix fixe menus range from $75 to $100 and reservations can be made by emailing firstname.lastname@example.org.