Michael Fojtasek (Olamaie) and Bryce Gilmore (Barley Swine) have received finalist nominations in the “Best Chef: Southwest” category for this year’s James Beard Award. Along them in the category are Steve McHugh (Cured), Martin Rios (Restaurant Martin) and Alex Seidel (Mercantile Dining & Provisions). Here’s a glimpse of Austin’s nominated finalists.
Photos by Josue Reynoza
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Chicharon, house made cheese cracker, rye cracker, glazed pecans and caramalized white chocolate.
Spiced cauliflower, chermoula, citrus and candied peanuts.
Wagyu barbacoa rolled pasta, grilled greens and pistou.
A chef adding the finishing touches to a dish.
A glimpse of the interior in Olamaie.
Chicken liver with mascarpone cheese mousse, strawberry sugar and parsley powder on white bread toast
Barton Springs Mill peanuts, Austrian green pea hummus, buttermilk creme and burnt benne oil
Olamaie’s famous biscuits with honey butter and sea salt.
Gulf white shrimp with jefferson red rice, butter cracker, tabasco and cauliflower.
Among the crowd of elected officials and political donors roaming around the JW Marriott Ballroom in Austin is a group of young adults and college students from all backgrounds, exchanging business cards and reaching out to individuals with political connections. As eloquent speeches were made, fancy drinks were poured and campaign goals were presented, the […]
Story and Video By Elizabeth Perryman The Coconut Club, the newest addition to the Hotel Vegas entertainment group, opened its doors on November 22nd at 10 PM. This was the soft opening of the night club, which had originally been scheduled to open during SXSW but they had run into problems with their permits because […]
