FOOD MATTERS

Paletas are so cool when it's so hot

The only thing better than aguas frescas to cool you down when summer hits is paletas, popsicle-like frozen treats in the myriad flavors of the fruit water sold at many Mexican eateries. Pop So Cools owners Manuel and Laura Flores have been selling paletas made with organic sugar or agave nectar at the Sunset Valley Farmers Market and at events in Central Texas since last year, and the couple just opened their first retail location at 11700 N. Lamar Blvd.

Manuel Flores says he was inspired to start making paletas for his two young children when he saw chef Rick Bayless on television making them for his daughter. The Floreses started playing with flavor combinations, and when their friends kept asking for more, they decided to start selling them commercially.

For $2 at both the new location and the Saturday market, choose from standard flavors such as watermelon, strawberry and mango and gourmet combinations including hibiscus mint, pineapple basil and banana cinnamon. Laura Flores says they will probably add as many as 10 more flavors by the end of the summer. Open noon to 8 p.m. Mondays through Saturdays and noon to 6 p.m. Sundays. 775-1353, www.popsocools.com.

- Addie Broyles

Go gourmet and feel good about it

Borboleta Gourmet Living Cuisine cafe owner and chef Virginia Morgan became a vegetarian at age 12, then a vegan at 15 for "moral and political reasons," she says. Her cafe (1221 W. Sixth St., 828-7404, www.borboletagourmet.com), which opened in May in the Bella Salon building on West Sixth Street, reflects her beliefs with food that's vegan, kosher, gluten-free and raw, with nothing heated to more than 115 degrees Fahrenheit. The menu changes daily but might include zucchini "pasta" with green beans and red bell peppers topped with an Alfredo sauce made from cashews and mushrooms ($10) or a parfait with berries, nondairy fruit yogurt and a housemade granola of dried fruits and nuts ($7). The menu includes salads (a small grapefruit-fennel salad is $8), pizza (two meticulously assembled slices for $11), fair-trade coffee drinks, desserts and fresh juices, including a nonalcoholic mimosa with Brain Toniq and orange juice ($6.50). Borboleta is open 8 a.m. to 8 p.m. Mondays through Fridays, 10 a.m. to 5 p.m. Saturdays.

- Mike Sutter

Pack an appetite for fun at watermelon thump

People flock to Luling for two things: barbecue and watermelon. City Market and Luling Bar-BQ keep meat-lovers satiated year-round, but this weekend, it's time for the watermelon to shine as the city hosts the 56th annual Watermelon Thump. Thursday through Sunday , enjoy a carnival, rodeo, parade, 5K run, beer garden and contests, including the popular watermelon seed-spitting contest on Saturday, where spitters vie for the first-place prize of $500. There's a $500 bonus if someone breaks the world record of more than 68 feet, set in Luling in 1989. Admission is free on Thursday and Sunday. On Friday and Saturday, grounds admission is $3, and entry to hear headliners Kevin Fowler on Friday and Stoney Larue on Saturday is $20. Kids under 11 are admitted free. www.watermelonthump.com.

- A.B.

Day Camps bring out the chef in your children

Get your young chefs in the kitchen with a kids' chef camp at Open Door Preschool, 3804 Cherrywood Road. The first of four classes starts Thursday at 3 p.m. and will cover tea and snacks. The next classes will be at noon July 17 (topic: lunch), 11 a.m. July 29 (brunch) and at noon Aug. 14 (lunch). Classes are $50 and are for children ages 7 to 12 . 481-0775, www.opendoor preschool.org.

- A.B.

Austin chef in Taiwan to open restaurant

Austin chef Rebecca Meeker has headed to Taiwan to help open a new Joel Robuchon restaurant in Taipei. For Meeker, who's been with Cissi's Wine Bar for the past year and a half, this is the second time to work with the French cooking superstar. In 2007, she was part of the team that opened a Robuchon restaurant in New York City. Meeker's cooking experience in Austin includes working with David Bull at the Driskill Grill and at Word of Mouth Catering for Rebecca Wallace, whom Meeker credits with teaching her how to cook. She trained in San Francisco at the California Culinary Academy and has worked for Four Seasons Hotels and Resorts. Meeker said she'll be in Taiwan for at least six months. The restaurant is scheduled to open in September.

- M.S.

Cooking class with a cause Saturday

On Saturday, learn how to make a delicious meal while helping an organization that assists people who need help taking care of themselves. Helping the Aging, Needy and Disabled Inc. is hosting a cooking-class fundraiser with chef Cindy Haenel at 6:30 p.m. at the Central Market Cooking School, 4001 N. Lamar Blvd. Musical guests the Studebakers will perform. Tickets cost $50. 458-3068, www.handaustin.org.

- A.B.

Openings and closings

• Open: Delish, a cupcake shop at 209 W. Third St. (473-4118, www.delish-cupcakes.com).

• Open: Get Sum Dim Sum, a dim sum restaurant at 4400 N. Lamar Blvd. (458-9000, www.getsumdimsum.com).

• Open: Cheer-Up Charlie's, a trailer specializing in vegan drinks and treats, at 1104 E. Sixth St. (431-2133, www.cheerupcharlies.com).

• Closed: Gene's New Orleans Style Food, a Cajun and soul-food restaurant at 1209 E. 11th St.

• Closed: Gypsy, an Italian bistro at 1025 Barton Springs Road.

• Closed: Taste Select Wines, a wine bar and retail store at 202 W. Cesar Chavez St.