TMBBQ Fest 2015, Texas Monthly’s annual festival for barbecue-lovers, is slated for the afternoon of November 1, 2015, in Austin. Tickets ($80 for general admission, $145 for VIP, $10 for children 5 and under) will go on sale at 10 a.m. on Friday, September 11.
This marks the magazine’s sixth year to host the festival, which showcases the smoked delicacies from many of the state’s most celebrated barbecue purveyors. All invited pitmasters have been honored by the magazine in the much anticipated cover story “The 50 Best BBQ Joints in the World!”. Guests are encouraged to sample from as many BBQ vendors as their stomachs will allow, plus, for the first time ever, sweet treats by a curated list of dessert shops. Cold libations from sponsors Crown Royal, Don Julio Tequila, and Shiner Beer will be available for purchase, along with giveaways and interactive festivities by sponsors Central Market, Texas A&M University, and YETI Coolers. Continue reading
by Jennifer Thomas
STK is a modern twist on the American steakhouse concept with locations in major metropolitan cities throughout the U.S. and Europe. STK Rebel maintains the unique features and energy of STK, and offers a menu and price point targeted to a broader national and international market.
“Texas is a one-of-a-kind state, and we couldn’t be more thrilled to bring the one-of-a-kind STK experience there. Austin and Dallas are both booming cities, and particularly given the prime locations with indoor and rooftop space we have secured, we’re extremely excited about entering these markets,” said Jonathan Segal, CEO of The ONE Group. “We remain focused on our goal to expand the STK Restaurants brand and execute on our growth strategy, and are confident Austin and Dallas are ideal choices to help us do so.” Continue reading
The Austin-based kebap chain, Vertskebap, will open its latest restaurant in Dallas proper in Preston Hollow Village tomorrow with a grand opening event Saturday, January 31st featuring one free full sized entrée per guest, so Dallas area residents can try the unique food concept risk free.
“We are very excited to introduce our authentic kebaps to the Dallas market,” says co-CEO, Michael Heyne. “Dallas is the place to be for modern upbeat food concepts. Almost all successful new food concepts are in the market. If we can become successful in Dallas, we will be able to take our concept elsewhere in the U.S.” Continue reading
Wilder and woollier than ever, André Natera has taken on the biggest gig of his life, and he’s back to boxing, Muay Thai Boxing, wrestling and MMA
by Andrew Chalk
Whatever happened to André Natera, the former chef at the The Pyramid Restaurant at the Fairmont Hotel (according to the Pyramid web site he is still there), later execuchef at Village Kitchen (née Village Marquee (née Marquee Grill)), RIP2? The answer is that he is the execuchef for The Omni Barton Creek Resort and Spa, a massive resort and country club complex just 20 minutes from downtown Austin (and three hours from Dallas). With three golf courses adjacent to the property and a fourth, affiliated course, 25 miles away, the resort is one of the foremost golf destinations in Texas. Additionally, there are 11 tennis courts, indoor and outdoor pools, super spa, a nature trail and complete schedules of kids-only and adult-only activities.
The food operation behind all this is, as they say, André’s oyster. That means the flagship restaurant Hill Country Dining Room, 8212 Wine Bar and Grill, a bar named Barton’s Lodge, pool and cabana service, in-room dining, plus the restaurant in the country club on the same, massive site. In addition, Omni has another country club (Lakeside) about 25 miles away that Natera oversees as well. Continue reading
by Steven Doyle
We know that brilliant chefs can cook, and it truly is a form of art. But how are they with the sciences? For sure the art of pastry is a science, where as cooking on the savory side is more of a dalliance of braising or even a tete-a-tete on the grill with their favorite cut of cow. But today we see that the chef’s mind works far more three dimensional than most.
To prove the genius of at least one of our favorite chefs, we examine the paperwork of Andre Natera who provides proof once and for all that “pie equals cake”. Read on for proof. Continue reading
by Brian Wall
A new year and a fresh slate to try beer. On this particular sample, I was given a couple of canned beers from Austin Beerworks from a friend visiting from Austin. He traded me a bottle of Jester King’s Atrial Rubicite but that beer review will wait until I have a special occasion to open that world-class “Holy Grail” beer.
Austin Beerworks offers a few different beers with a German beer theme being the most dominant. German beers have a distinct flavor and are normally set by the “Reinheitsgebot” or the Bavarian Purity Law that simply states beer may not contain anything other than water, barley and hops. This is mostly because the knowledge of yeast was not prevalent in the fifteenth century. With this in mind, most German-style beers have little variance in the way they are made. Fortunately for us, American beer makers don’t have to follow century-old laws from other countries. Austin Beerworks offers two such beers that are German in style- Black Thunder and Pearl Snap Pils. Pearl Snap Pils was sampled and showed me what to expect from Austin Beerworks in the future. Continue reading