A couple of former Austinites have brought Tex-Mex to New York City in a big way. And now they are stepping up their offering with a crazy new culinary challenge. Don Chingon Cocina executive chef-partner German Villatoro, who once worked as chef de cuisine at the Four Seasons in Austin, and Don Chingon partner Vic Robey, formerly of the Driskill Hotel, are daring customers to eat a 30-pound burrito filled with chicken, steak, carnitas, chorizo, cheese, rice, beans and salsa. Do that, and finish a ghost pepper margarita, and you become a 10% owner in the restaurant near the Barclays Center in Brooklyn.
The challenge was created by Robey, who had grown tired of seeing restaurants simply put people’s names on the walls for achieving mildly impressive feats of culinary daring do.
Of course, there are some stipulations for the contest that starts on October 19. It costs $150 to enter, you can’t take a bathroom breaks or get ill, and you have to finish within an hour.
With an average burrito weighing in at about one pound, the accomplishment is probably physically impossible (and Don Chingon will not guarantee anyone’s safety or be held responsible), but one NYC writer tried. And failed. Someone get Joey Chestnut on the phone.
Aaron Franklin, Michael Fojtasek and Grae Nonas of Olamaie, and Launderette’s Rene Ortiz are among the Texas chefs who will participate in the fifth annual Wine & Swine event on November 8 at Star Hill Ranch. The pork-centric event, which features more than two dozen chefs preparing whole Berkshire pigs in a multitude of styles, is one of the main fundraisers for the Austin Food and Wine Alliance grant program.
Tickets are now on sale at austinfoodwinealliance.org, with the first 125 tickets sold for $75. After those are sold, the price rises to $95. Tickets will be sold at the door for $100. Round-trip shuttles, which includes sparkling wine and snacks, will be available for $20. More information at austinfoodwinealliance.org.
Zilker Park transforms into the biggest food court in Texas for two weekends in October. The ACL Eats section of the north end of the park will be home to 30 local food and beverage vendors. Some of my highlights include Amy’s Ice Creams, Burro Cheese Kitchen, East Side King, Frank, JuiceLand, Lonesome Dove Western Bistro, Maine Root Beverages, and P. Terry’s.
For a complete list of vendors, and to see what they will be serving, click here. ACL Fest takes place October 2-4 and October 9-11. Single tickets and three-day passes are sold out.
Central Texas barbecue icons Salt Lick will team with locally based app service Favor to offer delivery to Austin residents on Saturday. The service, which coincides with the first University of Texas home football game of the season, will be available to those living within Favor’s delivery area (see map). This is the first time Salt Lick has ever offered same-day delivery of its barbecue.
Favor will offer delivery of all Salt Lick’s signature menu items from 11 a.m. to 10 p.m. on Saturday. Favor says they expect deliveries to arrive “usually within 35 minutes” of placing an order, which customers can do on the Favor app (download here). All orders have a $5 delivery fee, plus five percent of the cost of items, and a tip to the runner. Favor FAQs here.
How will Favor and Salt Lick be able to come even close to the 35-minute window within which it usually operates?
“The Salt Lick has rented out a space kitchen space in downtown Austin to help with all of the driving,” a rep for Salt Lick said. “I don’t think Favor can necessarily guarantee a 35-minute delivery, but with the nearby downtown space, I think this delivery time is much more doable.”
The Wine and Food Foundation of Texas will showcase several popular Austin chefs at its Tour de Vin: The New Vintage event on September 17.
Chefs Jacob Waver (Juliet), Ek Timrerk (Kin & Comfort), Jodi Elliott (Bribery), and Joe Anguiano (Vox Table) will join Honorary Chair chef Andrew Wiseheart of Contigo and Gardner at the fundraiging event at Fair Market (1100 E. Fifth St.) The chefs will create small plates to pair with dozens of wines at the 13th annual event.