Beloved Original Artwork Stolen from MAX’s Wine Dive
Reward offered for information leading to the return of “I’ve Been Everywhere, Man” painting.
All posts by Kristina
A Case of the Munchies
As the non-cooking Tasting Bud, I put myself in a precarious situation when I inadvertently volunteered to supervise the craft services department for a feature film production. We filmed for 21 days over the course of the hottest month of summer 2010, and each of those days, I fed and watered anywhere between 50 and 125 cast, crew, and extras. Costco, both Austin locations, became my best friends, and I spent more than the GDP of a small country on ice and water. Did I mention it was hot?
Haddingtons – A New Austin Foodie Destination
Last week, fellow Tasting Bud Peter and I attended a small gathering at the recently open Haddingtons (Link to Menu), new restaurant in downtown Austin. Prior to the event, I looked at the restaurant website, which described it as “an American tavern with rustic cuisine”, bringing to mind hearty, season-inspired meals and a beer selection rivaling the best pubs in town. They had not yet posted a menu (see full menu below), so I was excited to see what Chef Zack Northcutt had created.
An Evening With Sailor Jerry – The Artist & The Rum
You’ve probably seen them around South Austin – large murals covering sides of buildings depicting Sailor Jerry, his artwork, and bottles of rum. The latest is at the corner of Lamar and Oltorf. So what’s the deal?
Franklin BBQ Revisited
Last September, Peter and I attended the Franklin BBQ preview party (see Backyard Eats post). The tasty bbq and fun, backyard atmosphere won us over immediately. Since they had their grand opening in December, we decided to return to see how things were going.
A Tasting Buds Thanksgiving
- Turkey Treats by Kaetlan
As the Tasting Bud who claims not to cook, I surprised everyone last Thanksgiving when I volunteered to bring a side dish to the feast. We were expecting more than 30 family members and friends, so I had to come up with something good. I thought about three of the essential food groups: carbs, cheese, and bacon. You really can’t go wrong with that combination, so I opted to make macaroni and cheese. I can, however, tell you a little about my process.
Backyard Eats with Franklin BBQ
Last month, I had a serendipitous meeting while I was at Owl Tree Roasting for a chat with proprietor, Travis Kizer. (Stay tuned for that post soon!) As I was leaving the Owl Tree building, I noticed a flurry of activity in the back lot. A couple of people were raking leaves, moving rocks, and clearing weeds from the fence line. Travis took me over to meet Aaron and Stacy Franklin, who were prepping the lot for their new business: Franklin BBQ. The newest among trailer eateries, their concept is simple – fresh BBQ served in a laid back, family friendly atmosphere.
Fall = Football + Food + Friends
Every fall, I look forward to my favorite sport. Fans in burnt orange and white gather in droves, excitement fills the air, and beer is the ideal breakfast. That’s right, it’s tailgate time! Now, you might ask: tailgate, a sport…really? Yes, yes it is. Especially when you bring together a team of foodies, sports junkies, musicians, home brewers, and a techie or two.
Guest blog from j9online – Marinara: Tomatoes…and Basil…and Squash… Oh My!
This post is courtesy of our great friend and Blogger Jeaneane McNulty from j9online!
Sometime around late July/early August, my garden gets unruly. It’s getting enough water (thanks to my handy-dandy timer-controlled drip irrigation system), an abundance of sunshine, and not enough human attention, so the things that like it hot start to get a little, um, “frisky”. One day, I noticed a pile of very ripe tomatoes where my countertop used to reside. Curious, I ventured out of the AC to check on the growing things and – gasp – the basil is bolting! The eggplant has suddenly produced a dozen ripe fruits! A mega-squash is visibly lengthening on the vine and the bell peppers, while copious, are tiny from overcrowding.
Folks, it’s time to stop the madness and make some marinara!
Parkside x2
- Trinchero Cabernet Sauvignon
For as long as I can remember, I have been more than willing to try any food, and really, any drink, at least once. After all, isn’t a sense of culinary adventure the key ingredient to being a foodie? Part of my adventurous nature is inherited from my Mexican lineage – memories of my childhood include pig slaughters, fish frys, and barbacoa for Sunday breakfast. The other side is continually nurtured by wonderful people I meet along the path of food discovery – a motley crew of cooks, mixologists, and people who just love to eat. Mollejas (sweetbreads)? Sure. Chicken liver pate? Bring it on. Duck rillette? Um…do you really have to ask?