Home > Relish Austin > Archives > 2009 > April > 20 > Entry
Wine & Food Fest: Steak Tartare Across Texas
I know four days is an eternity in online years, but there were some things I came across at the Stars Across Texas event of the Hill Country Wine and Food Festival that I have to share. Then I’ll move on from seemingly endless posts on the biggest food and wine festival in the state. Promise.
First off, rain couldn’t stop the eating, drinking and mingling in the Long Center’s beautiful city terrace. It also didn’t seem to dampen the spirits of FINO chef Jason Donoho, right, or awesome bright pants of general manager Brian Stubbs.
Chef Jason Dady, who runs four restaurants in San Antonio — The Lodge Restaurant of Castle Hills, BIN 555, Tre Trattoria and Two Bros. BBQ Market — as well as a couple of young kids (and I thought I had it tough), served one of the most memorable dishes of the night: Steak sous vide, parsley coulis, egg yolk sous vide, Dijon cream, caper dust and foie-gras buttered toast rounds. He had me at duck liver and toast.
Other highlights included: Tyson Cole of Uchi’s pork belly (Cole is quite fond of the p to the b), John Bates of Asti’s fava-bean spread and chocolate truffles and treats by
Josh Watkins of the AT&T Conference Center and Hotel at the University of Texas (whew, that’s a long name. It’ll be easier come fall when Watkins gets to focus just on The Carillon, one of the conference center’s four restaurants, alone. P.S. He’s looking for a chef to take over some of the other chefduties, so get a hold of him on Facebook if you’re interested.) whipped up something fancy that involved peaches and drinking wine out of a plastic bowl.
Jonathan Gelman of The Driskill Hotel won the presentation award of the night with a steak tartare (yes, it seemed the theme of the night) served in another cup of lavender soda with dry ice. Gelman assured me that it was safe as long as I didn’t suck up a piece of ice. Good to know.
I’m beyond upset I missed out on the afterparty, where B-Boy City performed and the chefs, who were already goofing off upstairs when I was heading out, really let loose.
You did hear that drummer-turned-chef Paul Petersen is back in town, didn’t you?
Permalink | Comments (4) | Post your comment Categories: Playing with your food
Comments
Click here to report comment abuse.
By J. Me
April 21, 2009 11:33 PM | Link to this
Jonathan’s tartar was trendy and cool, but lavendar soda and dry ice? NO flavor!! Siena’s Kobe tartar with truffle aioli and parmesan frico. ROCKED!! it worked together and you didn’t have to worry about being poisoned by dry ice!!
By dan
April 21, 2009 11:41 PM | Link to this
i disagree, steak tartar was not the common theme as much as braised short ribs.
By Kathleen
May 6, 2009 11:12 AM | Link to this
I’m a first time visitor to your blog. I was heartened by your article in today’s Statesman about cutting back on meat. I have read little “teasers” about this subject in the past but none had the compassion to write about the plight of pigs crammed side by side and beakless chickens, etc. But I was so disappointed to read in your blog about the Food and Wine Festival and the menu you loved so that included foie-gras! Wouldn’t it be nice if chefs refused to make anthing from tortured animals? For those people who must eat meat, please consider free range.
By Addie
May 6, 2009 2:33 PM | Link to this
Hey, Kathleen, Thank you so much for not only coming to Relish Austin, but also for commenting.
As a concerned meat eater and with respect to your views and food philosophy, I’m not against foie gras. I’ve had my reservations about it, but after many conversations with responsible, sustainable farmers and ranchers and videos such as this one with Anthony Bourdain, (http://www.youtube.com/watch?v=ABeWlY0KFv8), I don’t feel like foie gras is as bad as it has been made out to be.
We’re on the same page about wanting chefs to use sustainably reared meat! Hope to see more of that in Austin.
Thanks for your comment!