Last week, I blogged about the food programming at South by Southwest Interactive, and now it’s time to start telling you about the unofficial food fun that will be taking place March 11-19.
Plans are still coming together for Rachael Ray’s Feedback, which you can go ahead and pencil in for Saturday, March 19, at Stubb’s, but this week, we found out the details of my other favorite SXSW food event: Matt Timms’ Takedown, a cooking competition that always brings out some of the most creative, talented home cooks in the area.
The Brooklyn-based Timms hosts these takedowns all over the country. They originated in New York City with chili and have now included ice cream, avocados, tacos, homebrew and cookies. I’ve lost count of how many times I’ve judged his annual Takedowns in Austin during SXSW. For years, it was the Bacon Takedown, but last year, he threw a Taco Takedown and the year before that, it was mac and cheese.
This year, I’m *delighted* to find out that this year, he’s changed the theme yet again.
Instead of bacon, tacos or mac and cheese, cooks will be making their very best meatballs in the Meatball Takedown, which will take place from 2 to 4 p.m. Sunday, March 13 at Shangri La, 1016 E. Sixth St.
Cooks can register to compete by emailing Timms at Matt@TheTakedowns.com, and attendees can also grab tickets ($20) at thetakedowns.com or at the door.