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July Recipe of the Month - Summer Sangria Sipper

Michell Huber loves to make this incredibly potent red sangria based on a recipe by Emeril Lagasse.  It is a great party drink, but warn your friends, it can sneak up on you! Ingredients: 1 bottle of Merlot 1/4 cup brandy  1/4 cup orange triple sec 3 limes, juice squeezed into the mix 2 tablespoons fresh orange juice  1/4 cup sugar  1/2 orange, thinly sliced  1/2 lemon, thinly sliced  1 unwaxed apple, cored, and cut into thin wedges  1 cup strawberries 1 bottle Pellegrino, chilled Combine everything but the sparkling water in a large pitcher. Cover and chill for at least 2 hours.  Add the Pellegrino just before serving.  

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Introducing Gina, our new assistant chef!

Gina is a marketing professional and freelance writer who’s worked for Four Seasons Hotel, Austin, Edible Austin magazine as well as the Texas Culinary Academy, now Le Cordon Bleu. She also assisted local author Angela Shelf Medearis in the promotion of her public television show as well as partnering with her to co-author a nationally syndicated recipe column. Gina grew up with a love of food and cooking in a culturally diverse family; from her Sicilian father to her Texas born mother whose farming family went back for several generations, to her lovely Mexican step-mother; all wonderful home cooks. A long-time resident of Austin, Gina is an avid gardener and keeps a year round vegetable garden. She’s found that growing food is yet another teacher when it comes...

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June's Recipe of the Month - Authentic Tuscan Panzanella (Bread and Tomato Salad)

This is one of Chef Dean Chambers’ favorite summer salads! The fresh vegetables mixed with crunchy ciabatta bread, bathed in red wine vinaigrette are a delightful side for any barbeque.Make sure you dry out your bread in the oven to give it a chance to absorb the dressing without getting too soggy!Ingredients (Makes 8 servings): Ciabatta bread, cut up to make 6 cups of bite size cubes 10 tablespoons olive oil, divided 2 lbs of sweet cherry tomatoes 1 cucumber Kosher salt 1 small shallot, minced (about 2 tablespoons) 2 medium cloves garlic, minced (about 2 teaspoons) 1/2 teaspoon dijon mustard 2 tablespoons red wine vinegar Freshly ground black pepper 1/2 cup packed basil leaves, roughly chopped 1 can of...

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Welcome Maggie Zhu

Maggie Zhu was born in Beijing and moved to Austin, Texas in 2016. A former banker, she is the chef, author, and photographer behind Omnivore’s Cookbook, a food blog that shares recipes for authentic Chinese dishes. Maggie learned how to cook traditional Chinese food from both her mom and grandmother. She then started to learn cooking Japanese and other cuisines in 2007 while living in Japan and became a self-taught home cook. She has been sharing her knowledge of Chinese cooking through her blog since 2013. She teaches her students how easy it is to use local wholesome ingredients to prepare fresh and great tasting meals, by employing techniques such as stir-frying, grilling, and dumpling making. Book a private event...

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