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Food Matters: Fall at the markets, Houston hot sauce festival, 'The Winemaker Cooks'

Staff Writer
Austin 360

Book pairs food, wine season by season

Christine Hanna is a cooking instructor, food writer and president of the California winery that bears her family's name. In addition to bottling a classic California dark-fruit cabernet sauvignon with winemaker Jeff Hinchliffe, Hanna has put together a collection of recipes with the wine drinker in mind called "The Winemaker Cooks" (Chronicle Books, $35). Divided by seasons and punctuated with vivid color photos, the book marks spring with a fava-Manchego salad (think sauvignon blanc), summer, a spicy summer corn pudding (viognier), cumin-crusted pork tenderloin for fall (pinot noir) and this rib roast for a winter's night with cabernet sauvignon.

- Mike Sutter

Rosemary-Crusted Standing Rib Roast with Bordeaux Gravy

2 Tbsp. finely chopped fresh rosemary

1 Tbsp. freshly cracked pepper

11/2 Tbsp. kosher salt

1 Tbsp. extra-virgin olive oil

Standing beef rib roast, 7 to 8 lbs.

For Bordeaux gravy:

Reserved drippings from the roast

1 cup cabernet sauvignon, merlot or Bordeaux blend wine

2 cups good quality beef stock

4 Tbsp. unsalted butter

11/2 cups chopped onions

1/4 cup Wondra flour

Salt and freshly ground pepper

Preheat the oven to 450 degrees. In a small bowl, combine rosemary, salt, pepper and oil to make a paste. Rub the paste over the roast, including the rib side. Place the roast, bone side down, on a rack in roasting pan/tray.

Roast meat for 45 minutes. Reduce the oven temperature to 375 degrees roast for another 45 minutes.

Transfer the roast to a carving board. Tent with aluminum foil and let rest for 20 minutes before carving. Reserve roasting pan to make the gravy.

For the gravy: Pour drippings through a fine mesh sieve into a glass measuring cup. Skim off fat and reserve fat and drippings.

Place roasting pan over two burners on stove on medium heat. Add wine and stock; stir to scrape up browned bits from the bottom of the pan. Pour liquid through fine-mesh sieve into the defatted drippings.

In a large sauté pan, melt butter with 1/4 cup of reserved fat. Reduce heat to medium-low, add onions and sauté for 15 minutes, or until lightly browned. Sprinkle the flour into the pan with the onions. Cook, whisking constantly, for 3 minutes. Add the drippings mixture and cook, whisking constantly, for 5 minutes or until thickened. Season with salt and pepper.

Food and wine briefs

• Fredericksburg celebrates Oktoberfest Friday-Sunday with German food, music, art and beer. Hours: 6 p.m. to midnight Friday, 10 a.m. to midnight Saturday, 11 a.m. to 6 p.m. Sunday. $6, $1 for children 6-12, free for kids younger than 6. Marktplatz 126 W. Main St., Fredericksburg. 830-997-4810, www.oktoberfestinfbg.com .

• The Go Texan Restaurant Round-Up runs through Friday . Hundreds of restaurants statewide are offering specials on Texas-grown food and wine. List at www.gotexan.org/restaurantroundup .

• The St. Elias Mediterranean Festival will bring Lebanese, Greek and Middle Eastern food, wine, music and dancing to a city block around St. Elias Orthodox Church at 408 E. 11th St. from 6 p.m. to midnight Friday and Saturday . $5 donation suggested. www.mediterraneanfestival.org .

• Jack Allen's Kitchen will host a five-course dinner with pairings from Fall Creek Vineyards and Savvy vodka at 7 p.m. Tuesday . $65. 7720 Texas 71 W. 852-8558.

• The Wine & Food Foundation of Texas will hold its Tour de Vin fundraiser from 6:30 to 9 p.m. Oct. 7 on the rooftop plaza of Whole Foods Market at 525 N. Lamar Blvd. The event will feature wines from Italy, France, Argentina and Chile and food from local restaurants . $75, $50 for members. 327-7555, www.winefoodfoundation.org .

• The Texas Fall Fest and Wine Auction will roll into downtown Marble Falls Oct. 8-10. The three-day event features more than 15 Texas wineries, a chefs' dinner, Sunday wine fair and more. Ticket prices vary by event . Details at www.texasfallfest.com .

• Today is International Coffee Day, but you'll have to wait until Oct. 9 for Mike McKim of Austin's Cuvee Coffee's class `The Art of Coffee: Learning to Taste the Difference.' 10 to 11:30 a.m., Whole Foods Market Culinary Center (525 N. Lamar Blvd.). $25. Reservations at 542-2340.

• Fino Restaurant Patio & Bar has made GQ magazine's list of top restaurant cocktail bars in the country. The October issue calls Fino, "The only spot in Austin where you can consistently get a proper cocktail."

- M.S.

Soothing the sting of letdown with tea

University of Texas football fans can calm their rattled nerves with a limited-edition brew from Austin-based Zhi Tea. Longhorn Limited tea celebrates Saturday's game against Oklahoma with a blend of burnt-orange red bush tea with coconut. A tin of the loose-leaf tea is $14 at the Zhi Tea Gallery (4607 Bolm Road, 888-944-4832, www.zhitea.com ) and at the State Fair of Texas in Dallas, where you'll also find an Oklahoma tea blend called Sooner'n Later.

- M.S.

Openings, closings and coming soon

• Open: Black Star Co-op, a brewery and gastropub at 7020 Easy Wind Drive, Suite 100, in the Midtown Commons center. 452-2337, www.blackstar.coop . The pub is open from 4 p.m. to midnight daily, with more than 20 beers on tap and food ranging from cheese-pickle-and-meat plates to chili to burgers and bar steak. Beers brewed by the Black Star Co-op are coming soon.

• Open: The Peached Tortilla, a food truck featuring tacos, sandwiches, fries and peach-inspired condiments. Locations vary and can be found at twitter.com/peachedtortilla .

• Open: Icenhauer's, a bar at 83 Rainey St. www.facebook.com/icenhauers .

• Open: Bar 96, a bar from the owners of Lustre Pearl and Clive Bar, at 96 Rainey St.

• Coming soon: A second East Side King trailer, this one focusing on izakaya, or grilled, foods. Behind Bar 96 at 96 Rainey St.

- M.S.

Austin company sets hot sauce world on fire

It looks as though the hot sauce in Austin is just as blazing in Houston. At the Houston Hot Sauce Festival, which ran Sept. 18-19, local hot sauce company Austin Slow Burn won the "Best in Show" award as well as numerous other first place honors for its condiments and sauces.

The company's newest family additions, the Creamy Jalapeño and the Green Chile Salsa Fresca, won first place in the respective condiment and salsa categories. Originally, owner Jill Lewis didn't have her sights on creating the Green Chile Salsa Fresca. However, after numerous requests from her salsa admirers, she decided to start bottling her own rendition of green chile salsa. Her salsa fresca also won third place in "People's Choice" at the 2010 Austin Chronicle Hot Sauce Festival. "We didn't see a fresh green chile salsa out there," Lewis said. "We found a niche that needed to be filled, and we filled it."

Austin Slow Burn's other successful entries in the festival included the Jamaican Jerk Marinade as well as the Green Chile con Queso, both placing first in the marinade and dip categories. Still basking in the hot success of her sauces, Lewis still has her brain churning on what products she can add in the future.

"We definitely have a steak sauce on the horizon," Lewis said. "We are always dreaming up something new."

- L.L.

Fall brings new items, hours to markets

The Sustainable Food Center Farmers' Market has some minor changes in store. On Saturday , the Sustainable Food Center Farmers' Market at Sunset Valley will temporarily relocate. Instead of its traditional spot at the Burger Center, the market will be held at Home Depot Boulevard and Brodie Lane, next to the garden center. It will resume operation at its normal location on Oct. 9.

Additionally, the farmers' market location at the Triangle, near 46th Street and Lamar Boulevard, will be adjusting its hours of operation. The market will scale back its summer hours and will now be open from 3 to 7 p.m. through February.

As for what customers have to look forward to, the food center's market director, Suzanne Santos said that pomegranates, persimmons, a variety of lettuces such as kale and mustard lettuce are something customers should grab a hold of before its too late. "There is a second crop wave of green beans coming up," Santos said. "I've heard from farmers that there is a fall crop of sweet corn coming up, but it's small. (So,) I would grab it before it's too late."

- L.L.