New Year’s Eve calls for a glass of champagne, or maybe just a Peter Rabbit Cocktail. Start your New Year’s Eve off at Searsucker Austin with a special 4-course, prix-fixe menu! For $75 per person, feast on 4-courses of New American Classic dishes by chef Brian Malarkey. When the clock strikes 12, toast with a complimentary glass of champagne! Make a reservation online or call 512-394-8000.
New Year’s menu 2014
Cold
Caesar, romaine, swiss chard, parmesan bacon crouton, 9 minute egg, white anchovy
Surf and turf Carpaccio, lamb loin, smoked trout, blood orange, capers, shallot, and arugula
Chicken liver mousse, red onion jam, maldon, toasted brioche
Hamachi, crispy shallot, red frill, spicy caper vinaigrette
Local greens, fine herbs, carrots, piquillos, avocado vinaigrette
Hot
Surf clam and salsify “chowder”, bacon, celery, and onion
Short rib, achiote, nopales, corn nuts, watermelon radish
Shrimp and bacon grits
wild mushroom and truffle risotto
Red beet tartar, dandelion greens, crème fraiche, poached egg
Main Event
“Surf and turf” filet, king crab, asparagus, brown butter béarnaise
Mary’s chicken, “airline” romanesco, baby carrot, pan jus
Scallops, crispy prosciutto, sun chokes, pickled swiss chard, wilted Bloomsdale
Local Duart Salmon “two ways” grilled, served with smoked salmon and potato hash, haricot verts, romesco
Cauliflower “steak”, red quinoa, kale, espelette crème fraiche, fried garbanzos, golden raisin gremolata
Sweet
Caramel x 3
Caramel Popcorn, Caramel Mousse, Caramel “Snow”, blondie cake, chocolate Ice Cream
Citrus + Meringue + Vanilla
Lemon-Lime Curd, Orange crust, sweet poached Meyers, blood orange gastrique, soft and crispy meringue, vanilla ice cream
Uchi and Uchiko will offer a special New Year’s Eve Omakase menu ($150 for two people), in addition to the full menu. Uchi’s ceiling will be full of balloons and both restaurants will serve complimentary champagne atmidnight. Call 512.916.4808 to make a reservation and stay tuned for menu details.
W Austin does not disappoint when it comes to providing guests, local and otherwise, with a true taste of Austin. Those wanting to eat pre-party or choosing to celebrate over dinner can partake in TRACE’s special NYE menu. From 5-11pm, guests can enjoy a four-course prix fixe for $115 per person. Indulge in dishes like Foie Gras Agnolotti, Texas Wagyu Carpaccio, Lobster & Avocado Salad with chili sweet & sour, mint, basil and cilantro and more.
Get more from your holiday shopping experience with Metier this December. On Wednesday evenings, from 6PM – 7:30PM, they’ll be serving up champagne cocktails and giving out Jessica’s favorite holiday cookie recipes with every purchase, just in time to liven up your holiday party. Plus, they have beautiful gift options for all of the cooks in your life AND awesome, one-of-a-kind vintage items to spiffy up your holiday table. Stop in before heading to dinner – pick up a hostess gift or a treat for yourself!
Join in the festivities as Hotel San Jose bids farewell to the past and welcome 2015! Dance all night to live music by DJ Chino Casino, enjoy bubbles and a photo booth to remember the night.
Indie Chefs Week is just over a week away – that means it’s only a few days until Austin and Foreign & Domestic are flooded with 30 amazing chefs from across the country!Foreign & Domestic is so happy to partner with Indie Chefs Week! We still have some seats left for the event – starting today, for every new reservation that is made, F&D is offering a $100 gift card to the restaurant! Come for Indie Chefs Week, and come back for dinner on us. There will be 15 chefs cooking on Thursday, January 8 and Friday, January 9, and all 30 chefs are cooking on Saturday, January 10.
To top it all off, 15% of net proceeds benefit No Kid Hungry’s efforts to end childhood hunger. Come out and support them!
Guests will be able to chat with visiting chefs, watch them work together to plate each dish, and enjoy an amazing, one-of-a-kind dinner. Check out the chef lineup and FAQs on our website!
The Basics: Indie Chefs Week ATX 2015
Thursday, January 8, 2015
7:00PM at Foreign & Domestic
15+ chefs and courses plus wine
$195 Table SeatFriday, January 9, 2015
7:00PM at Foreign & Domestic
15+ chefs and courses plus wine
$195 Table SeatSaturday, January 10, 2015
7:00PM at Foreign & Domestic
All 30 chefs and 15+ courses plus wine
$275 Table SeatSeating is limited – reserve your spot now!
Dai Due has long planned and dreamed of hosting a Hunting School, similar to their deer and hog cooking and hunting expeditions, but solely focused on waterfowl. With the help of Coastal Wings Guide Service, this has finally come to fruition.
Join them on January 18-20, 2015 for 3 days of waterfowl hunting, cooking and eating on a 45,000 acre lease near Bay City, south of Houston. Morning hunts for geese – specklebellies, Canadas, Ross’ and snows – along with the myriad ducks passing through the brackish bays and ponds, should be fantastic, with the cold weather of the late part of the season and the abundant food available on this diverse property making the hunts very fruitful.
After the morning hunt on both days, we will gather – first to pluck – clean and ready our birds for cooking, then for an intimate class on preparing the birds. The focus will be put on making the most of waterfowl, converting those that don’t think that they like duck and goose. They will cover preparations that are at once familiar, comforting and not out of the skill level of home cooks. Simply put, they will show you how to put duck and goose on the family table every day of the week, successfully. This class is specifically conceived and designed to greatly improve the skill set of everyday hunter-cooks.
Covered in the class will be stock-making, lots of sausage making, braising, brining, grilling, cooking offal, frying, confits and packaging for freezing. Some curing and smoking will be included, as well. Class booklets with recipes, techniques and resources will be included, and copies of Afield will be available.
All hunts are fully guided, with trained dogs; comfortable lodging is included, as are all meals for the duration. The lodge is within earshot of a huge roost, so the morning and evening comings and goings of the birds can be heard from the porch. Students need only their guns, ammunition, licenses, waders (and other warm clothing), cameras and evening beverages of your choice. Cost is $1,995 per person, a great deal considering the quality of the hunting property, lodging and two days of classwork. Space is very limited to ensure a small, intimate class size and lots of time spent one-on-one to address individual needs.
Email Dick Williams at ckbrokerage@aol.com or call him at 409-771-1451 to book your spot at this school.
Join Green Gate Farms at their River Farm in Bastrop for a butchering class of pasture-raised pigs. Only five participants will be guided by expert butcher Farmer Skip and hunter John Thom. You’ll learn all the basic steps – from humanely killing and bleeding, hanging and eviscerating, skinning and quartering. (Participating in the kill is not necessary but all other steps require hands-on participation.)
These heritage hogs, which weigh about 100 pounds, will be delicious! Their diet includes spent grain from Live Oak Brewing, regular feed, grass and organic vegetables. You’ll leave with about 70 lbs of meat, fat and bones and the ability to do this yourself next time!
Please bring the following: a medium to large cooler with ice packs, six tall kitchen trashcan bags, four gallon-sized zip lock bags, a butchering knife and sharpener if possible, clean rags. Wear clothes that can get dirty. If it’s raining hard, we’ll butcher inside our barn.
The 2nd Annual Austin Bacon and Beer Festival will be on Sunday, January 25 from 2:30–5 p.m., presented by Edible Austin in partnership with Eat Boston. The festival has previously sold out in Austin, Boston, Denver, San Francisco and Philadelphia! A portion of the proceeds will benefit Capital Area Food Bank of Texas.
This popular event showcases bacon-centric food prepared by bacon-loving chefs from Austin and Central Texas—and we’ll be pairing it all with craft brews! Can you ask for a Sunday afternoon better spent?
#BaconandBeerATX