Guided by a simple philosophy that emphasizes elegant execution and simple ingredients Beth Vlasich Pav owns and publishes a food and video blog entitled www.bethsgoodfood.com.
Posts Tagged ‘ Austin Texas ’
Americans have a love affair with pizza: The dough, sauce, toppings and cheese that comprise the pies are delicious on their own, but when you seal them with a smoky kiss from a wood fired pizza oven — molto bene.
Jim Kipping is a foodie, and a big fan of Italian culture and wood fired pizza. Passions that may have ignited when he lived in Naples Italy in the 1980s when his father was stationed there in the Navy.
Few foods are as polarizing or as funny as the potted pork product known as SPAM®. This much maligned, precooked canned meat from Hormel Foods Corporation has been feeding families since 1937. The name SPAM® is said to be a shorted version of “spiced ham”.
Carol Fowler Huntsberger took over operations of Quality Seafood Market nearly 12 years ago and hasn’t looked back.
When you get past your revulsion over an oyster’s appearance, and its creepy texture, you are rewarded with a succulent, briny, and versatile delicacy that elevates those who consume the delicate flesh to a transcendent state.
Tito’s Handmade Vodka founder and master distiller Bert “Tito” Beveridge is a true pioneer in the world of microdistilling – in fact, it’s a world he helped create.
Holiday party time is here, and those of us who like to keep our cocktails as local as our appetizer ingredients, are lucky to have a wide range of locally-distilled spirits with which to stock the bar this season. The granddaddy of Texas distilled spirits is Tito’s Handmade Vodka, produced in Texas’ first and oldest legal distillery.
Mark Buley and Sam Hellman-Mass are two young chefs with a passion for farm fresh food and sharing it with all who care to partake.
One of the goals of Mark Buley and Sam Hellman-Mass — chef/partners with Bryce Gilmore at Odd Duck restaurant– is for every diner who eats their food to leave feeling satisfied by the experience and the knowledge that what they consumed was locally grown and prepared with respect and creativity.