What’s in Season / Plant-based Burgers / Local Markets / Art of the Tip No. 62 January/February 2019
Cel eb ra ti n g Cen tra l Texa s fo o d cu lt u re, sea so n by sea so n
N
G E N R PI MO ” IP OR HIP SH 99 ES M $ EE F RE .CO O F FR RS E “ RMS A ET E D RD CO 44F P. O
G
O
O
SE
U SH
!
Where good times and great meals
bring people together.
We deliver the finest All Natural* Angus Steaks from our Farm to your home. Quality is bred into everything we do and you’ll be able to taste the difference. * Minimally processed & No Artificial Ingredients
101 N. HOUSTON STREET • CAMERON, TEXAS 76520 • 254.697.4401 • SHOP.44FARMS.COM
YOU SH OU L D N ’ T BE TH E O NLY ONE EATI N G H EALTHY Real food. For your dog. Delivered.
Get 50% off your trial at THEFARMERSDOG.COM/AUSTIN
Stardust Sipper 2 oz cranberry-orange infused Tito’s Handmade Vodka 1/2 oz orange liqueur 1/2 oz lemon juice 1 lemon slice star anise Add all ingredients to a shaker with ice. Shake and strain into a chilled copper martini glass. Garnish with star anise for an extra sparkle.
AUSTIN’S ORIGINAL CRAFT VODKA®
CONTENTS R EGUL A R S
07 Eat Drink Local 08 What’s on Our Counter 10 N otable Edibles
20
24
COOKS AT HOME
EDIBLE MARKETS
Robert E. Jones cooks up some sustainable, Gulf Wild, red snapper.
Neighborhood markets with warm hospitality and surprising selections.
28
33
THE ART OF THE TIP
PLANT-BASED BURGERS
Navigating tipping throughout all of your culinary adventures.
Choosing plant-based alternatives without giving up the burger.
Wonder Women of Wine, Planet Texas 2050.
14 W hat’s in Season 16 E dible Endeavor GrubTubs.
39 B ack of the House The Cavalier.
43 E dible Gardens Growing Indoor Citrus.
49 S potlight on Local Connecting with Our Roots.
50 E dible Ink
Fauxtanical: Hamburger.
On the Cover
What’s in Season / Plant-based Burgers / Local Markets / Art of the Tip No. 62 January/February 2019
Ce l e b ra t i n g Ce n t ra l Texa s food c u l t u re, sea son by sea son
Black Bean Burger from our Plant-Based Burgers Cooking Fresh story (page 33). Photography by Casey Woods.
EdibleAustin.com / 5
PUBLISHER’S note
Fresh Starts
H
PUBLISHER
appy New Year, readers! For our small-but-mighty
team
at
Edible
Austin, the arrival of the new year
brings a fresh start, new beginnings and hope-
Jenna Northcutt
ASSOCIATE PUBLISHER Dawn Weston
ful resolutions — sentiments I hope you can all relate to. This edition of Edible Austin also
DIGITAL CONTENT MANAGER
reflects those exciting notions, as we are debut-
Darby Kendall
ing a new look for the magazine starting with the January/February issue. Let us know your thoughts on our new look by sending over a message via social media, or email us at info@edibleaustin.com.
ASSOCIATE EDITOR Sarah Weber
Among the changes, we moved the directory of advertisers out of the issue and
EDITORIAL ASSISTANTS
onto our website. There, you can easily access more information about our part-
Claire Cella, Dena Garcia,
ners, quickly find their contact information and learn how to support them. Our
Kathleen Brady Stimpert
partners are essential because they allow us to bring you this publication free of charge! If you want to show them some love, give our new online directory a look at edibleaustin.com. These local restaurants, businesses and artisans also help us
MARKETING SPECIALIST Rachel Davis
accomplish our mission: To transform the way Central Texans eat by connecting them to the local
INTERN
food growers, producers and makers, thereby strengthening the local
Blaise Compton
food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community
DISTRIBUTION Craig Fisher, Flying Fish
events. In keeping with that mission, we’re bringing back our What’s in Season section! This section will now be included in issues throughout the year to give you an idea of what locally grown food is available at the markets during the current season. We want to make it as easy as possible for our readers to regularly support local farmers, and this is another step in that direction. If you want a catalog of where you can find farmers markets to buy seasonal produce, visit our website for an expansive list. Take a look at the next page to see all the ways to connect with us outside of print. We love hearing from y’all about your favorite local foods and what you like to see in the magazine. Use #myedibleaustin to share your local love with us on social media. Happy New Year, and cheers to fresh starts!
6 / EdibleAustin.com
CONTACT US 1101 Navasota St., Ste. 1, Austin, TX 78702 512-441-3971 info@edibleaustin.com edibleaustin.com Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2019. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us.
eat drink LOCAL
What’s New at EdibleAustin.com Get even more stories, photos and recipes we didn’t have space for! Easy-to-Search Recipes Full list of Farmers Markets and Farm Stands Locally Sourced Restaurant Guide Where to Find a Print Copy or Subscribe for Delivery
Sign Up for Our Exclusive Email Newsletter Today Don’t wait for our next issue to arrive. Get up-to-date news, events, deals and giveaways in your inbox.
Online Directory Exclusive Classes and Events Community Event Calendar Follow along on social media, our website and through the print magazine for everything you need to know about our local food scene.
Exclusive EdibleAustin.com Content Visit our website today for a list of farmers markets and farm stands, where to find us, locally sourcing restaurants and more!
FOLLOW US @EDIBLEAUSTIN
EDIBLES IN THE WILD Tag us with #myedibleaustin for a chance to see your photo here.
@bartonspringsnursery
@texaskeepercider
@nautical_nates
@brockcaron EdibleAustin.com / 7
W H AT ’ S
ON OUR
COUNTER
by DARBY KENDALL photography by JENNA NORTHCUTT 8 / EdibleAustin.com
Take a look at what our staff is enjoying this month.
MERIDIAN HIVE Mead has moved well beyond the Middle Ages, thanks to local beverage artisans like Meridian Hive. For those unfamiliar with the drink, mead is an alcoholic beverage made from fermented honey and water, often with other natural ingredients added for varying flavors. Meridian Hive, started in 2012 by Mike Simmons and Eric Lowe, offers a lightly carbonated draft mead in cans or a traditional still mead sold in bottles. Pictured is their draft mead, Trinity, an off-dry sparkling mead with a vibrant honey taste. Find their many mead varieties at retailers around Austin, including Spec’s Wines, Spirits & Finer Foods, Twin Liquors, Total Wine and H-E-B. 877-632-3915; 8120 Exchange Dr., Ste. 400 meridianhive.com
THE MEDITERRANEAN CHEF In our office, good hummus is worth its weight in gold — so Grandma’s Hummus, from local food artisan The Mediterranean Chef, is practically treasure to us. The makeup of the dip itself is relatively simple — the hummus contains fewer than 10 ingredients — but the flavor is rich, and the texture has an unforgettable creaminess to it. For fellow fans of Mediterranean flavor, they also sell baba ghanoush, tabbouleh and falafel bites. Find them at The Mediterranean Chef Cafe in Northwest Austin, and at many local markets including Royal Blue Grocery, Peoples Rx, Whole Foods Market, Wheatsville Food Co-op and H-E-B. 512-970-9150; 5908 Aurora Dr. themedchef.com
ONION CREEK KITCHENS As Texans, we often see the word salsa and think of tortilla chips and TexMex. However, salsa encompasses a variety of sauces, including the Italian salsa verde, a delicious blend of olive oil, lemon juice, anchovies, capers and more. Onion Creek Kitchens at Juniper Hills Farm makes the Italian staple in Dripping Springs, with flavors that pack a punch. Their salsa verde Italiano is perfect with pasta, lamb chops, fish, bruschetta and grilled veggies. Find their salsa at their Hill Country farm and for sale on their website. 830-833-0910; 5818 R.R. 165, Dripping Springs juniperhillsfarm.com
COCOA PURO We have a unique treat to share with our fellow chocoholics! The Kakawa cocoa beans from local artisan Cocoa Puro have five different types of chocolate in one bite, which makes for a blissful blending of flavors. These treats start with fresh-roasted cocoa beans, which are covered in layers of white, milk and dark chocolate, respectively — all topped off with a layer of velvety cocoa powder. The outside of the beans have a smooth texture, while the cocoa bean inside is crunchy, with a consistency reminiscent of chocolate-covered espresso beans. Find the dipped cocoa beans on their website, at Whole Foods Market on Lamar and at SFC Farmers’ Market Downtown. cocoapuro.com EdibleAustin.com / 9
notable EDIBLES
Wonder Women of Wine by KRISTI WILLIS
A
s her career as a sommelier in the fine dining restaurants of Houston and Austin progressed, Rania Zayyat found that most of her peers — both sommeliers and winemak-
ers — were men. “Looking back,” she says, “I wish I’d had more female mentors, especially when I was just getting started. I’m grateful that women leaders in the wine community are now much more prevalent in Austin.” Zayyat wasn’t alone in noticing this disparity. The Guild of Sommeliers has conducted an annual salary survey since 2014, and a central focus of their analysis is the difference in pay by gender. According to survey responses from the past four years, women comprise only 30 percent of the sommelier workforce and their average salary is less than that of their male counterparts. Fortunately, the gap has begun to close. In 2015, the average income for
Room in Austin. Presenters will include winemakers, sommeliers, distributors and wine business executives with a focus on empowering women — particularly young women — in the industry. The second day will feature a trade tasting of wines from top female winemakers.
male sommeliers was $7,150 more than that of female sommeliers,
“It’s not just about highlighting women for the sake of highlighting
but the most recent survey shows that imbalance narrowing to
women,” Zayyat says. “I choose women who are doing really amaz-
$4,000.
ing things in our industry and trying to make that more the norm.”
Seeing those numbers inspired Zayyat to find ways to empower
Leading up to the conference, Zayyat is sharing the stories of
women in the industry and to help them find their voices in a
women from all aspects of the industry in weekly #FemmeFriday
traditionally male-dominated crowd. “I wanted to promote more
Instagram posts (@wonderwomenofwine). The short interviews
women in leadership roles and create more mentorship programs
capture the diversity in roles, leadership and style of the growing
for young women,” she says.
number of women in the wine world. “There are so many women
In early 2018, the Women’s Initiative of the Wine and Food Foundation of Texas asked Zayyat, now an Advanced Sommelier and wine educator, to host a class highlighting the successes and achieve-
that I draw inspiration from on a regular basis, and I wanted to foster that spirit of mentorship locally by highlighting the amazing women in our city,” she says.
ments of ten female winemakers from around the world. The sold-
Zayyat hopes the interviews not only spark interest in the con-
out class, titled Wonder Women of Wine, motivated her to do even
ference, but also attract supporters. Donations to the conference
more to celebrate and promote women in wine.
will seed a scholarship fund for young women in the industry
That inspiration has transformed into a two-day conference, also called Wonder Women of Wine, which will be held on Saturday, March 2 and Sunday, March 3, at The Sunset
10 / EdibleAustin.com
who might not otherwise be able to attend — an investment in the next generation of Wonder Women of Wine. For more information, visit wonderwomenofwine.com
Comfort in a Bottle
BAREFOOT CONTESSA A Live Onstage Conversation with
INA GARTEN Celebrating her new book Cook Like a Pro
Live Music Every Saturday 142 Lindner Branch Trail, Comfort, Texas
830-995-2948 | bendingbranchwinery.com
Ashleigh Amoroso Photography
FEB. 5TH 7:30 PM 512.474.LONG • thelongcenter.org
tilliesdrippingsprings.com
Shy Laurel Photography EdibleAustin.com / 11
notable EDIBLES
A Texas-sized Solution by DARBY KENDALL
T
hey say that what starts here in Texas changes the world, and that phrase has never rung truer than it does today. Extreme weather events and population numbers are on
the rise, and Texas is experiencing its fair share of both. Texas’ population is projected to double to 55 million by 2050, and our battles with droughts, floods and hurricanes occur all too often. To solve these issues, we need expert help, and that is precisely what the professionals at Planet Texas 2050 are working toward. The grand challenge program, launched by the University of Texas in January 2018, combines research from the university’s academic departments with findings from statewide studies to identify solutions to the state’s most pressing issues. “Our focus is on figuring out how to make Texas resilient … a place that’s safe, healthy and ecologically and economically vibrant for everyone who lives here now and will live here in 2050,” says Katherine Lieberknecht, chair of the Planet Texas 2050 Organizing Committee. The program has four main research pillars: water, energy, urbanization and ecosystem services. All of these pillars influence food availability, but water is particularly essential as a necessary resource for farmers, ranchers and other food producers. One of Lieberknecht’s projects within Planet Texas 2050, the Texas Metro Observatory, will look at “using Austin as a template to figure out how to access food security across the state,” she says. “Even without the complications of extreme weather events, like
weekly, local prix-fixe menu • family owned
1807 South First Street 512-215-9778 lenoirrestaurant.com 12 / EdibleAustin.com
increasing droughts, just having more people here puts more demand on existing food system infrastructure.” When asked what Texans can do to prepare for these projected changes, Lieberknecht championed community outreach. “I would encourage people to not only think about water at the household scale but also to start discussions at the city scale about ways to make Texas cities more water-smart over the next couple decades as a way to create that resilient system for the rest of our water uses, including agriculture.” Experts will also study ecosystems and ways to protect the soil we so rely on. The project is projected to finish in seven years, and at its completion, Lieberknecht says they will begin implementing real changes based on their research. “Our hope is that the new knowledge and the tools we’re developing will really help everyone in Texas reach 2050 with a thriving economy and a healthy environment.” Find more information at planettexas2050.utexas.edu
House
Plants
Life, like food, should be savored and celebrated.
A Magnificent Cooking School & Luxury Cabin Rental
Private & Public Cooking Classes Corporate Meeting Spot with Meal Service Rehearsal Dinners, Birthdays & other Celebrations Retreats/Luxury Lodging
find it at www.JuniperHillsFarm.com | 830.833.0910
WWW.CASAGARCIAS.COM AUSTIN
1901 W. William Cannon 512-441-9504
PFLUGERVILLE 15803 Windermere 512-989-2524
ROUND ROCK 1901 N. IH-35 512-218-8908
KYLE
5401 S. FM 1626 512-268-8300
NEW BRAUNFELS 1691 State Hwy 46 W. 830-608-8026
MANOR
12700 Lexington St. 737-600-8171 EdibleAustin.com / 13
W H AT ’ S
IN
SEASON
Arugula Asparagus Beets Bok Choy Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Chard Cilantro Collards Dill Grapefruit Garlic (Green)
Carrot, Ginger Juice
Kale
MAKES 1 SERVING
Kohlrabi
1
apple, seeded and cored
Leeks
2
medium carrots
Lettuce
1 T.
fresh ginger root, peeled
1
medium orange
Mushrooms
1 c.
ice cubes
Mustard Greens
Place all ingredients into your blender and blend for 1 minute, or until the juice reaches your desired consistency.
Oranges Parsley Pecans (January) Peas Potatoes Radishes Spinach Spring Onions Strawberries Tomatoes (Greenhouse) Turnips
photography by
AMY ROBBÂ EdibleAustin.com / 15
16 / EdibleAustin.com
edible ENDEAVOR
GrubTubs by CLAUDIA ALARCÓN / photography by ANDY SAMS
U
ntil recently, hundreds of pounds of restaurant food waste from meat scraps, bread and cooked food ended up in the landfill every month. Starting in October of
2018 the City of Austin passed an ordinance that all food-permitted business must divert organic material from landfills. Enter GrubTubs, a new Austin-based company that’s come up with an innovative way to close the food-waste loop by turning restaurant waste into economic, protein-rich animal feed. Instead of farmto-table, think of it as table-to-farm. This regenerative agriculture startup, brainchild of founder and CEO Robert Olivier, collects leftovers from restaurants and delivers them to a participating farm where they become food for grubs. In turn, the grubs serve as feed for chickens and pigs — potentially saving farmers thousands of dollars every month. Since the surge after the new ordinance, the company’s clientele has grown to over 100 restaurants.
“
Aside from the obvious benefits of repurposing waste, it has helped us identify and reduce waste within our own kitchen ...
”
Here’s how it works: GrubTubs provides restaurants with a supply of stackable, easy-to-carry, airtight tubs, which take up much less space in a kitchen, bar or service area than a traditional
adjust their [product] orders accordingly.” Once filled, GrubTubs
trash can. This makes it easy for employees to separate raw food
collects the tubs of fermented waste and delivers them to the
scraps, spent coffee grounds and leftover cooked foods — in-
farm, along with a vial of grub hatchlings. Hatchlings consume
cluding those scraped off plates — from other waste. Olivier
the food waste and turn into full-grown, high-protein grubs in
notes that this increases food-waste recovery from 20 percent to
about two weeks. Because the grubs eat twice their body weight
90 percent, thus reducing trash and recycling management costs
every day, they reduce the volume of the food by 80 percent in
and pickup frequency.
about 24 hours.
The tubs have screw-on lids that seal tightly, so there’s absolutely
Farmers collect and feed the grubs to livestock, which much pre-
no smell, no leaky mess, no flies and no pest concerns. “Having
fer the grubs over more expensive soy and corn feed. This can
the GrubTubs system gives our customers a clearer look at their
save a farmer up to $1,000 per month on feed for 1,000 chick-
food-waste levels,” says Olivier. “And they end up being able to
ens — allowing farmers to increase their livestock and scale their
EdibleAustin.com / 17
edible ENDEAVOR
business while selling quality food back to restaurants at an affordable price. As one of the early adopters of GrubTubs, Chris Dufau, general manager at downtown bistro Le Politique, is an outspoken proponent. “The system works great for our team,” he says. “It reduces landfill waste and trips to the dumpster. Keeping our food waste separate also reduces the footprint of trash receptacles in the kitchen. It’s good to know that most of our trash is being reutilized.” Once the tubs are filled at Le Politique, they’re set outside the kitchen on a cart. When the cart is full, the tubs are wheeled to a designated area. Workers then bring in clean tubs to start the process all over. GrubTubs picks up the filled tubs once a week. “The system is easy to implement, and our staff was eager to learn about how it works,” says Dufau. “The benefits definitely outweigh the upkeep.” At Eberly, Chef de Cuisine Jo Chan has had a similar experience. “[GrubTubs] has been a fantastic addition to our restaurant,” she says. “Aside from the obvious benefits of repurposing waste, it has helped us identify and reduce waste within our own kitchen — forcing our team to really look into the waste we create and take ownership of our responsibility in the lifecycle of food.” “The response has been really positive,” says Olivier. “Most of our customers start small, since they’re not sure what to expect, but quickly come to embrace GrubTubs and end up expanding to other parts of their operations or to other locations.” Olivier loves the idea of eventually expanding to serve residential customers but wants to focus on restaurants first. “And when we say restaurants, this means anywhere that food is sold: corporate cafeterias, grocery stores, hospitals, etc.,” he notes. Reaching this lofty goal would be a huge step in the right direction toward a more sustainable Austin. Previous page: Robert Olivier and Ty Burk of Westfold Farm. This page: Stacks of tubs waiting to be delivered.
18 / EdibleAustin.com
For more information, visit grubtubs.com or call 1-844-478-2882.
THE RISE OF
Merlot & Chocolate Tasting Febuary 2-3 & 9-10 Winery Tasting Room 464 Becker Farms Road, Fredericksburg — or — Tasting Room on Main 307 East Main, Fredericksburg Hours: Mon - Thurs, 10 a.m. – 5 p.m.; Fri & Sat, 10 a.m. - 6 p.m.; Sun, Noon – 6 p.m. Main Street open an hour later except Sundays.
EVERYDAY
DESIGN
Last wine tasting, 30 min before closing.
www.beckervineyards.com 830-644-2681
EXHIBITION OPENS FEBRUARY 9, 2019 21st and Guadalupe Streets www.hrc.utexas.edu EdibleAustin.com / 19
cooks at HOME
Robert E. Jones by ANNE MARIE HAMPSHIRE / photography by NATHAN BEELS
G
reeting us at the door wearing a denim apron with a pocket
While the “real” Nina Simone croons in the background, Jones
for his thermometer, Robert E. Jones’ level of preparedness
clarifies that the need for such granularity stems from the fact
would put any Boy Scout to shame. He’s already got saffron
that both commercial and recreational anglers have been over-
threads steeping in cream and white wine on the stove; sourdough
fishing for decades. The kind of system that Jones and EDF have
muffins baked (from a starter named “Seymour”) and standing by;
put into place for grouper and snapper have allowed those pop-
homemade basil ice cream chilling in the freezer; lobster cooked this
ulations to rebound. “Red snapper is a really big conservation
very morning from a crate he personally brought from Maine on the
success story. It was completely collapsed by 2002,” he says. But
airplane two days before; and red snapper — flown in overnight from
just this year, the species came off the overfished list, thanks to
Galveston — already gutted, gilled, scaled and ready for the grill.
EDF’s efforts to work with commercial fishermen, fisheries and
Today is another day in the triple-digit heat wave known as August-in-Austin, but that’s not about to stop Jones from cooking the whole fish on the grill on his back deck — in full sun, no less — while his chickens, Nina and Simone, lounge in the shade beneath raised herb beds. It’s a dish that’s near and dear to his heart, having grown up on the coast in Rockport and as a lifelong recreational angler. And it’s also near and dear to his profession: He’s a director for the Environmental Defense Fund (EDF) heading up the Gulf of Mexico Oceans Program, and his work revolves around making sure fish populations, such as red snapper and grouper, are fished sustainably via a market-driven system that benefits all stakeholders in the supply chain. “I fish all the time … it’s one of the perks of my job. So normally, I would be cooking red snapper that I caught, but this works out perfectly, because I know where they came from and that they are sustainable.” Jones isn’t stretching the truth when he says he knows where the fish came from. As he chops mango for the cold lobster salad he’s preparing as an accompaniment to the main dish, he explains that these fish have “Gulf Wild” tags on them with a QR code that allows consumers and others to trace the seafood. “It’s a system that we worked on with the fishermen, so you can trace your
government entities to change the way the Gulf is fished. “Instead of having seasons, where everybody rushes out at the same time and fishes as hard as they can, as fast as they can, each [commercial] fisherman gets a separate allocation of fish and they can go out and fish whenever they want. But in exchange for that kind of flexibility, there’s a lot more accountability.” As Jones talks about all the data generated and analyzed that makes for such a sustainability success story, it’s obvious that he’s very excited about science — and cooking. Finished with the lobster salad preparation and about to plate (“I have grand visions of putting this salad into a stack”), he pulls out a stainless-steel whipper and, almost incredibly to everyone in the room, proceeds to apply saffron foam to the dish. “I like to cook,” he says with a smile after noting the reaction to this level of culinary prowess. “When I’m not hunting or fishing, I’m usually in the kitchen cooking what I’ve caught or harvested.” Jones prepares the snapper for the grill by inserting rosemary sprigs and lemon slices inside the fish. “Part of the reason I love my job is educating people — there’s a lot of people whose instinct is to take care of natural resources. There’s just a lot of complexity with marine resources that they don’t realize.”
seafood; you know where it came from. When you click on that
(Incidentally, we later learn, via the Gulf Wild tag, that the red
tab, you can see the captain who caught it; where, approximately,
snapper we ate today was caught by Captain Kenny Guindon on
through GPS; what kind of bait was used; what day it was har-
the Falcon, a 42-foot, dual-rigged, longline bandit vessel targeting
vested. It’s a way of knowing there’s no seafood fraud — that it’s
grouper, snapper and reef fish. Guindon used a vertical line to fish
American-caught, wild-caught, not frozen from China.”
the red snapper using squid as bait.)
EdibleAustin.com / 21
cooks at HOME
Share the Gulf
Grilled Whole Red Snapper with Mint Chimichurri SERVES 4
Share the Gulf is a coalition of recreational and commercial
For the chimichurri:
anglers, restaurateurs, restaurant associations, chefs, grocers,
2
seafood processors and distributors, conservationists and
2–6 T. red wine vinegar (to your taste and consistency)
regular consumers who all agree on the need to educate the
1 c.
fresh mint leaves
public about sustainable fishing practices that enable fair ac-
1 c.
fresh Italian parsley leaves
cess to all — for generations to come. Robert E. Jones, Director of the Gulf of Mexico, Oceans Program for the Environmental Defense Fund (EDF), which is also a member of the coalition, explains that, “everyone who is involved in the Gulf-sourced fishing supply chain, including the environmentalist and the scientist, came together to
cloves garlic
½ t. salt ¼ t. red pepper flakes 6 T.
olive oil
Mince the garlic in a food processor with the vinegar. Add the remaining ingredients, pulse it down to the consistency you prefer and set aside.
make it clear that [the Texas Gulf] is a shared resource that
For the red snapper:
the nation owns. Whether you live in Minnesota or Texas, you
1
own the fishery in the Gulf of Mexico.”
¼ c. salt
whole 2-lb. red snapper (gutted, gilled, scaled)
¼ c. fresh-ground black pepper As consumers, part of what we can do to ensure the long-
1
term sustainability of our fisheries, including red snapper, is
3–6 sprigs fresh rosemary
to contact our representatives to demand the continuation
2 c. olive oil (not extra-virgin)
of science-based management that adheres to catch limits.
2 c. fresh herb mix (thyme, basil, oregano, etc.)
lemon, sliced
“We’re in an age where science is not popular,” says Jones, “so it seems particularly important in the last couple years to step
Pat the fish dry inside and out. Generously salt and pepper the
up and make sure members of Congress and decision-makers
cavity before lining it with lemon slices and rosemary sprigs
in the administration know that making short-term decisions
(gently mash the sprigs to release aroma). Combine the olive oil
that might benefit one user group tomorrow, at the expense
with the herb mix in the blender on slow speed until smooth but
of these huge stocks of fish that it took twenty-five years to
not emulsified.
rebuild … we need to keep our eye on the long-term vision.” Some of the Austin members of the coalition include:
Coat both sides of the fish with the herb oil and several pinches of salt and pepper. Place the fish on an oiled grill heated to 425° and cover. (Pro tip: Place the fish down quickly, and do not
• Contigo Austin
move it until it’s time to turn it over or it will stick.) After 5 to 7
• Curra’s Grill
minutes, uncover the grill and gently roll the fish over, using the
• Dai Due
spine as an imaginary hinge, to cook the other side. Re-cover,
• Hillside Farmacy
and after another 5 to 7 minutes, check the meat in the cavity to
• Hopfields
see if it looks cooked and flaky. If not, give it a few more min-
• Lenoir
utes. Plate the fish, generously cover in the mint chimichurri and
• Mongers Market & Kitchen
serve it family-style for a meal that wows.
• Perla’s Seafood and Oyster Bar • Quality Seafood Market For more information, visit sharethegulf.org
Mango-Lobster Salad with Saffron Foam Find the recipe for this perfect accompaniment at EdibleAustin.com
22 / EdibleAustin.com
Breakfast, Lunch, Dinner, Happy Hour & Weekend Brunch Full Bar, Live Music + more! Open 7 Days a Week 4323 S. IH 35 Frontage Rd. | SE Austin
HideawayATX.com
Your Baking Headquarters Tools & Supplies
for making cakes, cookies and candies
Roasting fresh coffee daily in East Austin for over 20 years.
1400 E 4th St. Austin, TX www.texascoffeetraders.com 512.476.2279
Decorating Classes
beginner to advanced 9070 Research Blvd. (512) 371-3401 www.MakeItSweet.com
EdibleAustin.com / 23
24 / EdibleAustin.com
edible MARKETS
Just Around the Corner by VALERIE BROUSSARD / photography by DUSTIN MEYER
M
y small-town Southern upbringing includes many be-
Dia’s Market, on the Brentwood/Crestview border, truly personi-
loved and nostalgic memories — including our Main
fies community. You’ll often find owners Amanda and David Hopper
Street mom-and-pop shops. The owner of the small
greeting customers by name between restocking the carefully curat-
grocery store we frequented knew our names, went out back to
ed aisles of snacks, condiments, chocolate bars and bags of coffee
collect eggs upon request and sent my mother a monthly bill for
beans from artisan roasters from around the U.S. “Our selection is
her purchases. Those days of a pay-me-later line of credit are long
especially conducive to throwing together a quick and easy dinner
gone, but it’s comforting to know that warm customer service and
with ingredients like basmati rice, jarred curry sauce and chicken
attention to local and artisanal product selection — particularly
breasts; kielbasa, sauerkraut and pierogies; or a frozen Bola pizza
in the craft beer and wine departments — still exist today in the
and salad greens,” says David, a busy father of three. Just past the
form of neighborhood markets throughout Austin.
extensive selection of beer and wine, the deli counter offers both
This is by no means an exhaustive list, so get out and wander your neighborhood; perhaps you’ll discover a jewel of your own.
breakfast and lunch sandwiches served all day and made-to-order, along with rotisserie chickens that can be ordered online by 2 p.m. for pickup on Monday, Wednesday and Friday evenings.
The Bee Grocery features a deli with Vietnamese favorites like
512-520-5115; 812 Justin Ln.
phở and bánh mì on housemade bread, as well as French pastries
diasmarket.com
made by the same chefs. General Manager Nikki Bradley is eager to help you make your selections; snacks and travel-size toiletries make it a great last stop before heading to the airport; and the pantry aisle caters to the apartment residents upstairs with staples for easy, cook-at-home meals. 512-861-5002; 1001 E. Sixth St. beegrocery.com Brodie Park Market, tucked into a quiet strip mall off the busy thoroughfare of Brodie Lane in Southwest Austin, is run by Clint
Peg McCoy, who opened Farm to Market Grocery on South Congress in 2005, says that “it’s been such a joy seeing the neighborhood families out walking their dogs and watching kids grow up. When they first started coming in, they could barely reach the counter, and now they’re going off to college. For me, it’s always been about community.” McCoy strives to provide better access to quality food with a focus on convenience, which shows in the ample selection of organic products lining the shelves and freezers, the array of fresh produce and the free parking around back.
Schultze and his wife, An. The couple’s international travels have
512-462-7220; 1718 S. Congress Ave.
influenced their product selection in the way of items such as
fm1718.com
unique salt-and-pepper shakers, Buddhist statues and hand-carved candles. In addition, Clint’s time in Thailand sparked an interest in drinking vinegars, which led him to bring in the Pok Pok Som line, while An’s Vietnamese family shared their bánh mì and pâté recipes for the deli. They work with several small wine distributors to ensure variety and a range of prices for all budgets.
Photos from top left: Peg McCoy from Farm to Market Grocery, Vietnamese Bun from The Bee Grocery, Exterior of The Bee Grocery, Produce at Dia’s Market, David and Amanda Hopper from Dia’s Market, Exterior of Dia’s Market, Wine selection at Brodie Park Market, Clint from Brodie Park Market, Exterior of Brodie
512-719-7999; 9001 Brodie Ln.
Park Market, 11th Street Quickie Pickie interior and exterior and
facebook.com/brodieparkmarket
Farm to Market Grocery interior.
EdibleAustin.com / 25
edible MARKETS
Hyde Park Market, Deli & Organic Grocery (also known as
Royal Blue Grocery’s six Austin stores are all located in densely
“The Flag Store”) is where beer aficionados go for the mix-and-
populated downtown areas, where regulars are a mix of residents,
match six-pack. The owner, who goes by Biman, keeps the place
office workers and hard-hat-carrying construction workers who ap-
nicely stocked. You’ll find Wunder-Pilz kombucha and Little City
pear to be a permanent fixture in our ever-growing city. Co-owners/
cold brew nitro coffee on tap, along with candy, snacks, chocolate,
proprietors Craig Staley and George Scariano credit the addition of
cult favorites like It’s-It ice cream sandwiches and, yes, dozens of
their central commissary kitchen as a game changer — allowing them
international mini flags for sale.
to offer freshly prepared grab-and-go salads, cut fruit and sandwiches,
512-524-4217; 4429 Duval St.
and giving their chefs creative freedom to concoct soups, burgers and
Quickie Pickie offers considerable breakfast, lunch and dinner
we do well in our kitchen while partnering with great Austin brands,”
menus in a fast-casual restaurant setting. Popular items at the
says Scariano. “It’s a great way to represent local vendors.”
East 11th Street location include burgers, tacos and hot and cold sandwiches, while the East Cesar Chavez Street location features La Barbecue food trailer Wednesday through Sunday from 11 a.m. until 6 p.m., or until sold out. Owner Zahir Prasla thinks the unique hybrid of market, café and beer joint is uniquely tailored for each of the neighborhoods. Both locations have two dozen beers on tap, a coffee bar featuring North Carolina artisan roaster Counter Culture and plenty of indoor and outdoor seating.
Thai specials on a regular rotation. “We’ve really enjoyed doing what
512-469-5888; 609 Congress Ave. 512-499-3993; 241 W. 3rd St. 512-476-5700; 360 Nueces St., Ste. 90 512-524-0740; 1629 E. 6th St. 512-386-1617; 301 Brazos St., Ste. 110 512-480-0061; 51 Rainey St. ,Ste. 120 royalbluegrocery.com
512-479-0136; 1208 E. 11th St.
Deli sandwiches at Manchaca Road’s Live Oak Market incorpo-
512-992-1357; 2027 E. Cesar Chavez St.
rate fresh herbs, peppers and tomatoes from an on-site garden,
quickiepickieaustin.com
where employees also tend a compost pile and enjoy the perk of
26 / EdibleAustin.com
FLOR
DE
——
JAMAICA South-Texas hibiscus tea influenced by Agua de Jamaica (ha-'mai-ka), fruity notes, and an herbal finish. KTONICKOMBUCHA.com
Der Küchen Laden ∙ 258 E. Main St. Fredericksburg, Texas 78624 www.littlechef.com ∙ info@littlechef.com 830.997.4937
Photos left to right: George Scariano of Royal Blue Grocery, Live Oak Market soda selection, Live Oak Market, Bill Thom of Thom’s Market, Royal Blue Grocery, Hyde Park Market, Deli & Organic Grocery and their wine selection, Thom’s Market on Barton Springs and Royal Blue Grocery.
taking home surplus produce. A freezer stocked with Jeni’s Splendid
Der Küchen Laden ∙ 258 E. Main St. Fredericksburg, TX 78624 830.997.4937 info@littlechef.com www.littlechef.com
THE LEANING PEAR H ill Country -inspired C uisine
Ice Cream includes both pints and 3.6-ounce single-serve cups, while the snack aisle is lined with bags of local favorite Reel Popcorn and obscure Japanese sodas. 512-416-0300; 4410 Manchaca Rd. live-oak-market.business.site Open for over 10 years, the Barton Springs Road location of Bill Thom’s Thom’s Market stocks not only locally made cold beverages, snacks and pantry staples, but also sunglasses, t-shirts, beach
Unique. Well Crafted. Delicious.
111 river road, Wimberley, texas 512-847-pear | leaningpear.Com
towels, bug spray and sunscreen — all reminders of the proximity to Barton Springs Pool and Zilker Park. Pick up a quirky pair of socks, a koozie or an Illuminidol Celebrity Prayer Candle with your Tacodeli breakfast or Upper Crust Bakery pastry and a cup of Thom’s custom blend of Anderson’s coffee. Riverside Drive is home to their second location, and they recently opened a third on Spyglass Drive, near a greenbelt trail access point.
CRAFT CIDER
512-479-9800; 1418 Barton Springs Rd. 512-448-3333; 160 E. Riverside Dr.
TA P R O O M N O W O P E N
512-614-0066; 1500 Spyglass Dr. thomsmarket.com
AUSTIN HOURS AND DETAILS AT:
www.texaskeeper.com
@txkeepercider
EdibleAustin.com / 27
edible HOSPITALITY
The Art of the Tip by KRISTI WILLIS photography by KODY GAUTIER AND SAM TRUONG DAN
Y
ou head out for a nice dinner, and the restaurant is busy, so you grab a seat at the bar for a drink while you wait for a table. When the tab comes, you pause — do you tip a
percentage of the total or a buck or two per drink? During dinner, the service is great, but the food is just okay — do you tip on the service, the food or the whole experience? You head to the valet and scratch through your wallet for cash. Is $2 enough? That’s all the cash you have. Trying to navigate what to tip and when can be dizzying at best and frustrating at worst. While tipping is about recognizing good service, in many states it is also about basic compensation. A federal law allows states to determine a tip credit, letting employers pay less than the minimum wage of $7.25 per hour, with the assumption that the server, host, busperson or bartender will be able to make up the difference in tips. In Texas, restaurants can take a $5.12 tip credit, meaning they only have to pay $2.13 per hour as long as the employee earns enough in tips to reach the minimum wage; otherwise, the employer has to make up the difference. For servers who make $2.13 per hour, to earn minimum wage — approximately $15,000 per year — they must serve tables whose checks total at least $34 every hour, with diners tipping 15 percent.
28 / EdibleAustin.com
Contemporary Italian, focused on using “whole” local ingredients Happy Hour specials, dinner, & late night dining Specialty chocolates & coffee Vegetarian & gluten-free friendly Private dining room available
2612 E Cesar Chavez 512.599.4052 interorestaurant.com
LOCALLY ROASTED
Weddings, Gatherings, Concerts, Parties 401 Sabine Street // 508 E. Sixth Street // palmdoor.com
COLD BREWED
NOW AVAILABLE IN CANS.
WHERE WILL YOU TAKE IT?
GROCERY • ESPRESSO • DELI • WINE & BEER TO STAY OR GO • LUNCH SPECIALS • GRAB & GO
3RD & LAVACA • 4TH & NUECES 6TH & CONGRESS • 3RD & BRAZOS
RAINEY STREET • EAST 6TH ST WWW.ROYALBLUEGROCERY.COM
Instagram: #abgbcrowler | theabgb.com EdibleAustin.com / 29
edible HOSPITALITY
But minimum wage doesn’t stretch very far in Austin’s expensive market, and the City of Austin considers $15 per hour, just over $31,000 per year, to be the living wage. For servers to earn $15 per hour, they need to have at least $85 per hour in checks (pre-tip) if diners tip 15 percent. A generous 20 percent tip drops the total check amount needed to $64.
Table 1 Total check amounts employees have to serve in an hour to earn minimum or a living wage: DIFFERENCE BETWEEN WAGE AND TIP CREDIT ($2.13/HOUR)
REQUIRED TOTAL OF CHECKS PER HOUR WITH 15% TIP
REQUIRED TOTAL OF CHECKS PER HOUR WITH 18% TIP
REQUIRED TOTAL OF CHECKS PER HOUR WITH 20% TIP
MINIMUM WAGE $7.25/ HOUR
$5.12/hour
$34.13
$28.44
$25.60
LIVING WAGE $15.00/HOUR
$12.87/hour
$85.80
$71.50
$64.35
Identifying the “correct” amount to tip can start a great debate. We asked our readers to participate in an anonymous survey, which sparked lively comments about tipping etiquette. More than 120 readers participated, and their answers clearly demonstrated that Edible Austin readers are a generous bunch who understand the importance of tipping. Several readers mentioned that they always tip, even when the service is bad, and many noted that they tip 25 percent or more for table service, well over the standard suggested by the Emily Post Institute, a business that maintains and evolves the standard of etiquette for the modern world. See Table 2. A few readers suggested twists to the standard percentage tip model for table service. One reader said they adjusted their tipping percentage based on the meal, tipping 15 percent during breakfast and lunch but 20 percent at dinner, when the meal might last longer. Another reader is a consistent 20 percent tipper but suggested that the tip on wine should be a flat fee rather than based on the bottle price since the labor involved is the same regardless of the price of the bottle of wine. Counter service and tip jars provided the biggest quandary for readers. One reader noted they don’t tip on a first visit but do tip when they become a regular guest. “It’s always difficult to navigate leaving a tip before receiving any service, such as at a pick up situation or an order at a counter or food truck,” the reader says. “If I’ve been to a place before and know they’ll be doing the bussing or walking around checking on guests, I’m more likely to leave a tip.” Other readers shared that when purchasing at a coffee shop, they make their tip dependent on the order. When ordering drip coffee, they might skip the tip, but they will add a tip for a latte or more complicated drink. For bar service, most readers tip $1 or $2 per simple drink but tip 15–20 percent for a complex drink like a craft cocktail.
30 / EdibleAustin.com
“
It’s always
difficult to
navigate leaving a tip before receiving any service, such as at a pick up situation ...
”
edible HOSPITALITY
Diners who are weary of the complexity of tipping can frequent a growing number of restaurants that no longer allow patrons to add gratuity; many restaurants now add a hospitality fee directly to the tab. A 2016 American Express survey of 500 U.S. restaurants found that 74 percent had shown interest in no-tipping policies. Of those surveyed, 18 percent had already adopted these policies, 29 percent were planning to do so and 27 percent said they might consider doing so in the future. For restaurateurs, the move away from a tipping model gives them the ability to distribute wages fairly among their employees. While a new law now makes it possible to split tips between the front and back of house, employers still rely on employees to accurately report those tips for sharing. Jam Sanitchat, owner of the South Austin restaurant Thai Fresh, moved to a gratuity-included model in 2016 because she wanted to make sure that everyone on her staff made a fair wage. She added the gratuity to the price of the dishes and adjusted the minimum pay for her team to $15 per hour, with a slightly lower wage of $14 per hour for high school students who couldn’t serve beer and wine.
Table 2
“Customer feedback has been positive, and the only customers who complained weren’t tipping for counter service,” says
EMILY POST INSTITUTE
EDIBLE AUSTIN READERS
TABLE SERVICE
15–20%, pre-tax
20% or more
and I’ve had almost no turnover in staff.
BUFFET
10%, pre-tax
10–15%
It’s much better than it was before.”
TAKEOUT
No obligation; 10% for extra service (curb delivery) or a large, complicated order
5–15%
DELIVERY
BARTENDER
15–20% (or more)
two choices: like Thai Fresh or Black Star gratuity-included model) they can add the gratuity to the price of the dish — or, they can follow a model like Loco d’Oro, which adds an automatic service charge to the check. Increasing the dish price to include gratuity means that the customer has to
COUNTER SERVICE No obligation; tip occasionally OR TIPPING JARS if your server or barista provides a little something extra or if you are a regular customer.
5–15%
VALET
10–15%
$2–$5. Tip when the car is returned to you.
Restaurateurs considering the switch have Co-op (another local restaurant with a
10–15% of the bill, $2–$5 for 10–15% of the bill for a pizza delivery depending on the delivery service, 15–20% for size of the order and difficulty delivery by restaurant of delivery $1–$2 per drink or 15-20% of the tab
Sanitchat. “It’s been almost three years,
pay a small increase in tax, but the alternative automatic service charge method can feel to customers like a forced tip. The benefits to the restaurateur can outweigh the risk of upsetting customers, particularly in a labor market as tight as Aus-
tin’s. In a 2017 article from The Journal of Hospitality and Tourism Research, Michael Lynn and Shou Wang detail that having more consistent wages can help restaurant owners by attracting more professional waitstaff, allowing servers to focus on good service rather than tips, encouraging teamwork and reducing discrimination against perceived poor tippers. Until there is more uniformity in tipping policies, navigating the different tipping scenarios will continue to be a winding, sometimes confusing path for diners. The best approach is to develop a tipping strategy you can follow through your culinary adventures that lets you feel confident you are supporting everyone in the dining equation.
EdibleAustin.com / 31
Est. 1986
"Best place to cure what ails you." 512-444-6251 Mon-Sat 10:00a-6:30p theherbbar.com
Wheezing? Sneezing? Herbal remedies are pleasing! Local Centric Healing Resource Center Medicinal Herbs & Extracts . Therapeutic Supplements Essential Oils & Diffusers . Artisan Jewelry 200 W Mary St Austin TX 78704
CRA FT B E ER CHOCOL ATE
OL IV E OIL ON TAP
W INE
A N EW GE M I N B L A NCO W I TH A 1 0 0 YE A R L E GACY
1725 HWY 281 SO U T H, B L A N CO
GILLENS CAND I E S .CO M
WE'RE NOT JUST
QUESO &
PANCAKES
anymore
Try our new cocktail menu now Learn more at kerbeylanecafe.com
32 / EdibleAustin.com
JE RKY
COFFE E
CHE E S E
CHA RCUT ER IE A ND MOR E!
lick honest ice creams Austin
ilikelick.com
South Lamar, North Burnet & Mueller
COOKING FRESH
PLANT-BASED
BURGERS
by MICHELE JACOBSON photography by CASEY WOODS
EdibleAustin.com / 33
cooking FRESH
T
ake a stab at how big the plant-based food market is these
Creating a veggie burger is all about consistency, flavor and bind-
days. In the next two years, analysts estimate that total
ing. With conventional burgers, it is the combination of minced
sales of meat and dairy alternatives will reach $25 billion
or ground meat and its inherent fat that keeps the patty together.
— that’s no small potatoes. Even Nestlé, the largest food company
How can you emulate this process with meatless ingredients to
in the world, disclosed that 39 percent of its customer base wants
get the best results? We recommend a ratio of about 60 percent
to replace meat in their diets with plant-based foods.
base to 5 percent flavorings to 35 percent binding.
It’s no wonder, then, that the commercial veggie-burger business
Base: This will be your toothy, moist mixture made of beans or le-
is expected to evolve into a $5 billion-plus industry by the year
gumes, cooked grains or, as in the following recipe, tempeh. You’ll
2020. Once a pariah, it seems plant-based patties have suddenly
want to mash or grate these ingredients, but not too finely or uni-
become the darling of barbecues and campouts.
formly. You can add finely chopped nuts to the mix to provide
In fact, you don’t have to be a vegan or vegetarian to want to eat one.
more texture, protein and fat.
According to Beyond Meat, the parent company of pea protein-based
Flavorings: Seasoning burgers is the best part of making your
Beyond Burgers, 70 percent of those who purchase their product are
own, and you can freely use herbs, spices and other add-ins, such
flexitarians — people who are cutting down on meat consumption
as minced vegetables. Choose a flavor palette and run with it. For
for any of a variety of reasons, including health purposes, animal
example, Southwestern burgers call for dried spices, such as chi-
advocacy and concern for environmental sustainability.
potle chili powder or cumin, and chopped peppers and corn ker-
As a result of market demand, the array of veggie-burger options at stores and around town has become vast. There are veggie burgers that try to imitate beef; some are made from heme, a genetically modified yeast that mimics the iron molecules found in real meat,
nels. Throw in minced fresh cilantro, too. If your taste tends toward Asian flavors, you can mince or finely dice scallions, greens and water chestnuts. These should be lightly pre-cooked, both for flavor and so they don’t prolong the burgers’ cooking process.
while others are tinted a familiar red that comes from beets. There
Binding: Various ingredients can be used to make veggie burg-
are hearty bean-based burgers, Mexican burgers, Asian burgers
ers stick together. Eggs are, of course, a wonderful binding agent.
and California burgers, which are full of grains and nuts. There’s
Oats and bread crumbs (regular or gluten-free) also become
even that mysterious, albeit popular, yellow-tinged burger made
sticky when combined with moisture. Your aim is to have a mix-
from a fungus (an edible one) called mycoprotein.
ture that is the consistency of cookie dough. Chilling the patties
But these store-bought and restaurant patties aren’t your only
prior to cooking can be helpful in keeping them cohesive.
option for a meat-free burger. You can whip up something just
By the time your homemade veggie burger hits the bun, you’ll rest
as delicious in your very own kitchen with quality ingredients.
easy knowing there’s only goodness in the mix. And plant-based
And, if you’re willing to do some serious chopping, homemade
ingredients are generally inexpensive to boot!
veggie burgers can be a one-bowl wonder. Whole-food ingredients such as beans, whole grains, vegetables, seeds and nuts pack
As Americans continue to edge toward ethical eating with an in-
in nutrients, fiber and protein. When making veggie burgers at
creasingly conscientious mind-set, the plant-based food market
home, it’s easy and fun to tailor them to your own palate. Don’t
will continue to expand. If you’re one of the many taking charge
like mushrooms? Leave ’em out! Want minced jalapeños in your
of your health by choosing plant-based alternatives over meat —
Tex-Mex patty? Add ’em in! Understanding the components of a
whether you’re a vegan, vegetarian, flexitarian or just someone
veggie burger — how the whole thing comes together and what
who enjoys a really good veggie burger — you can make a wide
makes it stick — will make the whole process easier.
range of powerhouse patties right in your own kitchen.
34 / EdibleAustin.com
cooking FRESH
Black Bean Burgers MAKES 5–6 PATTIES
16 oz. can black beans, rinsed, drained and blotted dry with a
Mash the black beans with the back of a fork or a masher. (They
paper towel
can be slightly chunky.) Add the minced vegetables to the beans,
½
small green bell pepper, minced
½
small red bell pepper, minced
then mix in the seasonings to combine. After seasoning to taste,
½
small onion, minced
2
garlic cloves, minced
1 T.
ground chipotle powder (can substitute chili powder)
1 t.
cumin
1 T.
cilantro, dried or fresh, optional
place the patties on a cookie sheet that has been sprayed with
Salt and pepper, to taste
non-stick cooking spray, and bake for approximately 10 minutes
1
egg, beaten
each side in a 375° oven. Flip once. Alternatively, the patties can
add the beaten egg and combine. Stir in the bread crumbs and, if you’re using them, the cheese and corn. (At this step it may be easier to knead with clean hands.) Form into 5 to 6 patties, depending on the amount of add-ins you’ve included. If baking,
²⁄³ c. plain bread crumbs ¹⁄³ c. grated cheddar or jack cheese (dairy or vegan), optional
be cooked in a lightly oiled frying pan over medium heat — ap-
¼ c. corn kernels, optional
the usual burger toppings.
Extra-virgin olive oil, for frying
Burger buns (optional)
Burger toppings (optional)
proximately 5 minutes each side. Flip once. Serve on buns with
EdibleAustin.com / 35
cooking FRESH
Quinoa Patties MAKES ABOUT 10 PATTIES
This is the most versatile recipe! I routinely make a lot of quinoa 2½ c. cooked quinoa, cooled to room temperature
just so I can freeze the leftovers in order to whip up these burgers in
1 c. well-chopped vegetables (Whatever you have avail-
a pinch. Virtually any type of vegetable will work, and you can mix
able — leftover veggies from the fridge, or even bagged
different veggies together — you’ll never get the same patty twice!
mixed vegetables. Zucchini, carrots, corn, beans …
Quinoa patties work better on a plate as opposed to in a bun, and you
anything at all!) 1
small onion, very finely chopped
2
garlic cloves, finely chopped
2 t. minced fresh parsley (use dried in a pinch) ¹⁄³ c. grated Parmesan cheese
½ t. fresh lemon juice ½ t. salt
Pepper, to taste
3
large eggs, beaten
¾ c. plain bread crumbs
can make them gluten-free by substituting gluten-free bread crumbs. Place the quinoa in a large bowl and set aside. When chopping the vegetables, make sure they are uniform in size. Combine the chopped vegetables with the quinoa. Add the onion, garlic, parsley, cheese and lemon juice to the mixture. Season to taste with salt and pepper, then mix well. Add the beaten eggs to the mixture, then add the bread crumbs and combine. (If you aren’t on a gluten-free diet, I recommend using regular breadcrumbs.) Let the mixture rest for 2 to 3 minutes,
Extra-virgin olive oil, for frying
then form it into patties. (Add more bread crumbs if necessary; how-
Burger buns (optional)
ever, be sure to allow a few minutes for the moisture to absorb.) Heat
Burger toppings (optional)
olive oil in a large skillet over medium heat. Fry the patties to golden brown on both sides, flipping only once. Drain on paper towels.
36 / EdibleAustin.com
cooking FRESH
Tempeh Burger Wraps MAKES 3–4 WRAPS
Tempeh, a minimally processed soy, originates from Indonesia, where it’s a popular meat substitute. I was dubious about grating it, but it only took about 30 seconds. Tempeh can also be crumbled. These patties need a lot of seasoning, so be creative! 8 oz. block tempeh 1
egg, beaten
2 T. plain bread crumbs 1 t. seasoning of choice (I used Harissa, a spicy North African condiment. I also recommend seasoned salt.) 2 T. olive oil 4
green onions, thinly sliced
½
onion, minced
Fresh parsley or other herbs, minced, for flavor and color
Salt and pepper, to taste
Extra-virgin olive oil, for frying
Clean lettuce leaves, for wrapping
Toppings (optional)
On the large-grate section of a flat or box grater, grate the tempeh. (Or roughly crumble with your fingers.) Add the rest of the ingredients to the grated tempeh, knead, then form into patties. Heat the oil in a frying pan over medium-low heat. Add the patties, and fry until golden brown, flipping once. Drain on paper towels. Wrap individual burgers in the lettuce leaves and serve with the condiments of your choice.
Lentil Oat Burgers MAKES 8 PATTIES
1 c.
brown lentils
1 t.
salt
6
baby bella (or other) mushrooms, chopped
1
onion, finely minced
1
garlic clove, finely minced
1 c.
organic oats (not quick oats)
¾ c. shredded cheddar cheese (dairy or vegan) 1 T.
minced fresh parsley
1 t.
dried basil
½ t. ground black pepper 1
large egg, beaten
Burger buns (optional)
Burger toppings (optional)
Bring 2 cups of water to a boil. Add the lentils and salt, and simmer for 30 minutes or until the lentils are soft. Drain and let cool, then mash with the back of a fork or a masher. Add the mushrooms, onion, garlic, oats, cheese, parsley, basil and pepper, and combine. Adjust the salt if necessary, then add the beaten egg, and combine. Allow the mixture to rest approximately 5 minutes in order for the textures to blend. Form into 8 patties, and place on a baking sheet sprayed with non-stick cooking spray. Bake in a 350° oven for 30 minutes. Carefully flip the burgers once to allow the other side to brown. Serve on buns with your favorite toppings. EdibleAustin.com / 37
ORDERING ONLINE NOW! SLICE HAPPY HOUR MON-FRI 2 - 5 PM
• Artisan thin crust pizza • Homemade sauces & premium cheese • Locally sourced meats & produce offerings
www.EastSidePies.com
Join us on January 19th to celebrate Chef Daniel Olivella's new cookbook! *Bites & Beverages will be provided. *RSVP required *21 & over More information at BarlataAustin.com
learn alongside austin experts
Join us
Buy a la Carte or come to all New classes announced soon! Join us for this dynamic class series harnessing the knowledge of Austin experts for our readers.
tickets at edibleAustin.com/edl 38 / EdibleAustin.com
back of the HOUSE
The Cavalier Photography by NATHAN BEELS
T
his neighborhood dive bar, new to the East Side, prides itself on good food and a friendly atmosphere. The Cavalier’s laid-back ambience is reflected on two mirrors
flanking the bar — posted on them in bold lettering are the house rules, “No Religion” and “No Politics.” And the bar’s motto, “You Be You,” is displayed on the bathroom doors. Owners Chadwick Leger and Rachelle Fox have worked in the Austin food scene for years, and they recently opened The Cavalier to have a spot of their own. The culinary influences of Leger, originally from Louisiana, and Fox, who grew up working at her father’s Caribbean restaurant here in Austin, can be seen throughout the bar. The menu has a Southern touch, but Fox’s Caribbean roots peek through in the dishes. Stop by for a draft zombie cocktail, jerk chicken wings or boudin balls.
2400 Webberville Rd. thecavalieratx.com EdibleAustin.com / 39
back of the HOUSE
Photos clockwise: Shrimp and Grits, The Zombie cocktail on draft, Brunch in full swing, Buttering the homemade biscuits.
2019: more sustainably a year to live
8648 Old Bee Caves Rd. 512.288.6113 | TNGAUSTIN.COM
FOLLOW US!
High School Study Abroad & Travel Programs
Farm to Fork was a fantastic success! Thank so much to all of our donors: Sol Abroad, Academia Austin, TLC Food, MMH Group, Modern Market, Botticelli’s, Nate’s Baked Goods & Coffee, Fancy Fluff, SoCo Bar 512, El Dorado, Oak Grove Hut / Burnt Kitchen, Darcy’s Donkey, Muddles Fresh, Tito’s Vodka, Deep Eddy Vodka, Circle Brewing, PersonalWine, Rambler, Sway Water, Independence Brewery, Dulce Vida Tequila, American Born Whiskey, Treaty Oak Distilling, Dripping Springs Distilling, Winebelly and TKO Advertising.
All proceeds benefitted
Summer Spanish study abroad programs for teens in Costa Rica, Spain, Argentina & Mexico
Now accepting applications for Summer 2019! 512-790-4094 JULIASGARDENMONTESSORI.COM 42 / EdibleAustin.com
WWW.SOLABROAD.COM | 512-380-1003
edible GARDENS
Growing Indoor Citrus by SARAH J. NIELSEN / photography by JENNA NORTHCUTT AND BROOKE LARK
T
exas citrus rakes in more than $200 million for the
When will you get to see the fruits of your labor? Well, orang-
Texas economy every year. Though the bulk of the har-
es are traditional Christmas gifts because most varieties ripen
vest comes from ruby red grapefruit and sweet orange
beginning in October. Some varieties fruit nearly all year, in-
orchards, did you know there are almost endless modern variet-
cluding the beautiful but sour calamondin, a miniature orange
ies of citrus that can be grown indoors in containers? Whether
variety traditionally used in Asian cuisines. Lemons and limes
classic or modern hybrid, between the multitude of lemons, man-
also produce often, with four to five “flushes” of growth annu-
darin oranges, makrut limes, tangelos, clementine, and lemon or
ally, each capable of flowering and setting fruit. These stop in
lime-kumquat crosses, there’s a citrus tree suited for every style.
spring and lay dormant until the heat of summer recedes. Mey-
Growing citrus indoors isn’t hard, but there are a few important things to consider. These plants need specially formulated, slightly acidic potting soil, and they do best in an environment free from drafts with at least eight hours of sunlight during winter and tem-
er lemons produce from August through March, and the Eureka variety of lemon produces from July to March. During growth, all citrus plants have phases of fruit drop, where they normally shed flowers and fruit.
peratures kept between 65° and 85°. Citrus plants need higher nitro-
You can probably find citrus plants for sale year-round, but
gen levels during the flowering stage and lower levels of fertilizer
they’re more likely to be available during the flowering/fruiting
during dormant season in late spring and summer; check with your
seasons (March through September) and on sale during dorman-
local nursery to find the proper fertilizer. Choose a plant that’s at
cy (after Christmas).
least 2 or 3 years old if you want it to fruit immediately, and make sure that the leaves are dark, well-formed and glossy, and that the major branches are balanced. Citrus can be planted in any kind of pot or planter that’s big enough — just be sure the pot has several drainage holes in the bottom, because citrus plants don’t like wet feet. Consider adding a water meter to make sure the plant is ade-
In addition to the visual beauty of your new indoor fruit plants, they’ll help clean your air and provide an intoxicating fragrance. You’ll enjoy fresh fruit and fruit juice, and you can even make use of the whole fruit by candying the citrus peels for delicious snacks, garnishes and gifts.
quately hydrated without being overwatered. EdibleAustin.com / 43
edible GARDENS
Classic Candied Citrus Peels MAKES APPROXIMATELY ENOUGH TO FILL AN 8-OUNCE JAR
If using store-bought fruit, choose only organic, as pesticides can build up in the peel. Some citrus peels are more bitter than others — boiling in water alleviates the bitterness. Sweet oranges should only need one boiling; lemons may need two; limes may need three; but grapefruit may need up to five baths of boiling water — depending on your taste. In order to reduce bitterness in all fruit peels, avoid the inner, white pith and keep the outer, colored sections of peel only. Special tools recommended:
Remove the peel from the fruit with a sharp paring knife by first removing the ends of the fruit, then cutting and removing the peel in large segments — avoiding the pith. Cut the peel into ¼-inch matchstick slices, then boil in 2 cups of water for 10 minutes. (Some fruit peels require multiple changes of boiling water to remove bitterness. Keep a kettle of boiling water ready to expedite this stage.) Drain the peels and allow them to dry while bringing 2 cups of water and 2 cups of sugar to 230° (use a candy thermometer) while stirring as the sugar melts. Reduce the heat and add the peels to the sugar syrup — stirring regularly until the sugar mixture thickens and the peels turn a bit translucent. Remove the peels from the syrup. (Save the simple
Sharp paring knife
syrup for flavoring baked goods or an addition to mixed drinks. It
Candy thermometer
can also be saved and used to start a batch of jam, as citrus peels
Mason jars (optional)
naturally contain pectin, the compound that makes jam thicken.)
Double boiler (optional) For the candies: 4 lemons or limes (or 3 Meyer lemons, 2 oranges or 1 grapefruit)
Dry the peels overnight on parchment paper or dredge them through granulated sugar and then allow to dry. Store at room temperature in a jar. Alternative methods of finishing: Leave the peels in the syrup and refrigerate, or use a double boiler to melt
4 c. water, divided, plus more as needed
some semi-sweet chocolate. Dip the dried peels halfway in the
2¼ c. pure cane sugar, divided (plus ¼ cup more if coating)
melted chocolate and allow them to set up on parchment paper.
3 oz. semi-sweet chocolate (optional)
Store at room temperature in a jar.
44 / EdibleAustin.com
FIGHT HUNGER TODAY
Shhh… WHISKEY STILL Sleeping
We’re excited to announce the imminent release of our first aged bourbon whiskey. Distilled with 100% local Texas-grown corn, rye and barley.
Spring 2019 Visit the distillery to reserve a bottle of our first release. Quantities limited.
STILL AUSTIN WHISKEY CO. 440F East St. Elmo Road Austin, TX 78745 (512) 276-2700
WE NEED YOU TO VOLUNTEER TO FEED YOUR NEIGHBORS IN NEED Volunteers are the heart and soul of the Food Bank. They bring our mission to life. Our volunteers ensure that only the safest food leaves our warehouse, keep mobile food pantry lines running smoothly, prepare children’s meals in our kitchen and harvest fresh healthy produce from our garden.
Support Local. Drink Responsible.
www.stillaustin.com
@Still_ATX
TOUR TASTE EXPERIENCE
StillATX
@StillATX
After a busy holiday season, we urgently need your help nourishishing the 46,000 Central Texans we serve every week.
Will you answer the call? Sign up today at centraltexasfoodbank.org/volunteer
COCONUT MILK
There are many ways to help your neighbors in need all year long! Find more ways to get involved at centraltexasfoodbank.org
ICE CREAM TRUCK
by
1512 HOLLY STREET, 78702
STORE FRONT OPENS SPRING 2019
EdibleAustin.com / 45
it at Opal D orth ivin sW
It’
e’s
edible
MARKETPLACE Over 80% of readers tell us they have contacted or purchased from an advertiser after seeing ads in Edible Austin.
ww
om w.O p al Divines.c
Now Serving 44 Farms Beef!
Join us on Wednesdays for Ladies Night! $2 off Beer & Wine!
Scratch Kitchen, Hormone & Antibiotic Free Proteins.
Let’s chat today! dawn@edibleaustin.com Southbound I-35 just before Oltorf
Pints to stay. Growlers to go. GrowlerExpressTX.com
WHAT’S FOR DINNER? Looking for healthy seasonal recipes for dinner? We’ve got a lovely online database of recipes for everyone, or follow us on Pinterest. We’re pinning places to try, gifts to buy and of course, seasonal recipes to make. Follow along @EdibleAustin Want the magazine delivered directly to your home? Subscribe online now at EdibleAustin.com
Exclusive EdibleAustin.com Content Visit our website today for a list of farmers markets and farm stands, where to find us, locally sourcing restaurants and more!
EdibleAustin.com / 47
spotlight on LOCAL
Connecting With Our Roots by BECCA MONTJOY, Sustainable Food Center
G
race Rivera sits behind a table stacked full of vegetable seeds and smiles brightly as a group of young children and their
teachers approach. “Cauliflower is one of my favorite vegetables!” one youngster shouts. “Are you going to take them home?” Rivera asks, referring to seeds the kids have gathered. “Nope! We are going to take them back there and plant them now,” another says, proudly pointing to their plot in the community garden behind Rivera. This is a typical scene at Sustainable Food Center’s (SFC) Spread the Harvest biannual Resource Giveaway Day, an event that Rivera volunteers at regularly. Hosted at New Day Community Garden in East Austin, the Re-
After getting involved with SFC and learning so much about or-
source Giveaway Day provides school, community and low-income
ganic food gardening and healthy cooking, Rivera has seen her
gardeners with free seeds, plants, compost and organic fertilizer to
blood sugar levels drop and overall health improve. “Now I use a
start their gardens each season.
lot less salt. I think about it when I add meat to something. I think
A Houston native, Rivera came to Austin in 2005 and got involved
about all the different ingredients.”
with SFC by taking a free six-week class through its cooking and
But it’s the connections she makes that inspire her to stay in-
nutrition education program, The Happy Kitchen/La Cocina
volved in this work. She volunteers because of the interactions
Alegre®. Since then, she has taken 32 more cooking and gardening
she has with interesting and diverse people. She takes classes
classes, volunteered at multiple events and participated in Farm to
to continue her pursuit of lifelong learning and she teaches to
Work, SFC’s program that connects local farmers with employees
pass her knowledge down to future generations. “I don’t have
at partner worksites. Now a trained facilitator at The Happy Kitch-
access to my mom anymore, but I can go and take a tamale
en/La Cocina Alegre, Rivera teaches the very cooking class she
class and relive all that and bring home some awesome-tasting
first participated in over a decade ago.
tamales.”
“My mom was a gardener,” she recounts. “It may be the real, se-
When asked what she would like to share with others, Rivera had
cret reason I got involved [with SFC]. Every time I get out in the
this to say: “If you didn’t have the experience [I had] growing up,
garden, I really reconnect with her. In the Hispanic culture, food is
make that experience for your kids. It’s highly important, I think,
love! That memory of being out there with her and then bringing
for kids to know where their food is coming from.”
[the food] in and cooking it for my family, it’s precious. I just wish everybody had that experience.” 48 / EdibleAustin.com
For more information, visit sustainablefoodcenter.org
ARE YOU TRULY HAPPY INSIDE? GET THE POWER OF 3-IN-1 Prebiotics, probiotics, and fiber* all in one delicious cereal to help support digestive wellness.
Take the Gut Check and tell us how you feel at GetHappyInside.com
1. Launch your camera. 2. Point it at the QR code. 3. Scan and Start your Gut Check! *Contains 4-8g total fat. See nutrition information for total fat and saturated fat content. ®, TM, © 2019 Kellogg NA Co.
The best tool to fight off winter is a spoon. #SoupWeather #MakesMeWhole
