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Why Teo is Better than Lick Ice Cream in Austin

Divine cream meets Italian technique, and the only true scratch made ice cream in Austin.

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People get so amazed that it tastes like watermelon, and I’m like yeah, that’s because it is

We love seeing how people’s backgrounds blend into food. Matthew Lee started in technology and then said to the heck with tech with all of its little bits and bites. He was sick of reinventing the wheel just to be ahead of the curve. “None of those apps will exist in six months. Facebook will even be gone in ten years. This, you can actually make. You can touch it, feel, throw, smell and eat it. You can’t with technology. You can use real ingredients with real products and at the end of the day you can see people’s reactions.” When Lee came to Teo after Italy it was after hanging out with chefs all of his life. Lee eventually trained in Florence. From his travels and gelato mentoring he learned that the better the ingredients, the sweeter the ending.  “If you have bad ingredients you can only be so good. It’s amazing how many ingredients are used to create one flavor. People get so amazed that it tastes like watermelon, and I’m like yeah, that’s because it is.” Now he uses that technology background for the math of ice cream. To account for the water (even in fruit) and the acidity, influences the entire product and turns Teo into the art and science of ice cream.

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Out of 500 products that got submitted at HEB’s best awards Teo took the number one spot. People believed that they had something. Then the top 60 gelato makers were brought together in Chicago and Teo was number one yet again. What they did to make it consistently brilliant was by having three flavors and constantly tasting them. The science and ingredients conquered the contest yet again. Knowing when to add which ingredient to where the texture forms one perfect moment.

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Making Their Own Base

How do you compete with Amy’s?

The big difference is that Teo make their base. The other ice cream shops buy theirs.  “For me it’s like they’re saying I make the best chicken soup but the stock is Swanson’s.” I contest that at least Lick uses Mill-King, but Jerry says “It isn’t even grass-fed. I was one of the first to use Mill-King six years ago and the quality is so inconsistent. We use Texas farms and try to source locally for all ingredients.” I was annoyingly shocked at this news. Then folded to Google confirming that Mill-King does not claim grass-fed. Because they make their base Teo can make anything, even bacon ice cream.

Lee would even say ice cream shots have too much fat in their products and so they have to add more sugar. It’s like adding butter to a baked potato and you keep adding bacon and cheese until you can’t taste the potato.

Words can only speak so loudly so we go in and taste the ice cream.

The real pecans. The true flavors. Everything is creamy, pure and layered with flavor. Like a small bite dish from Uchi.

It’s real. Go taste ice cream’s reality.

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Chef Life

 

 

Monday we are closed. Its a day that most restaurants are closed. Its a day of rest. A day to regroup. Many service industry workers spend Sunday nights drinking the night away and partying like its a Saturday night. But for some chefs its another long day at the restaurant. We are the only ones there. Inventory, menu planning, scheduling, cleaning, regrouping. For me I just took over a small restaurant in north Austin. It has brought the passion back into my life. You see I have spent most of my career behind the stainless steel tables. You would find me on the line or working the service window. Never the one to step out and say this is my food. I was there to make someone else look good. But this time at Royal Jelly I have the opportunity to finally take the main stage. I’m proud of what we are creating. The owner of the restaurant has been great. Young and full of energy and passion. He is someone that wants to grow and do the best job he can do.

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First off, I love food. If you have been following Ainsley and I while we are on this journey it is easy to see that we both have a love food that is I guess in some ways frightening. We spend hours everyday just talking food. Ideas, menus, passion, love and where to go next with our lives. Its been fun being a chef and a blogger. Some cooks and chefs look at us funny. They think “whoa she knows a lot about food, or he is actually a chef and knows his stuff”. It has opened a lot of doors for us. But it has also given us the opportunity to talk to other chefs about their passion and why they do what they do. This life is not easy. Trust me its not. But I love it. My little girl has told me multiple times that she loves that her daddy is a chef. We cook together and we share a father daughter bond that way. Its great.  But I have also heard ” daddy you have to work again, I miss you and want to be with you”. Those are the tough days

It is not easy to walk into a restaurant and say “hey I’m the new guy, and what you are doing is wrong and I am going to change the menu next week”. But this transition has been easy. One thing that I wanted to show with this new menu was love. I wrote a post about a restaurant a couple of months ago that talked about the love they had for their customers. Now I am not a front of the house person. But I wanted to show our customers that I love what I do. I wanted to give the restaurant a feel of ” they know what they are doing, this is love”. Before I created the new menu I must have gone over more than 100 other restaurants menus. Looking at what they had. What they lacked. Or what Austin lacked. I took inspiration from someone who I trust more than anyone. I cooked for their palate. And so far its working. I think I have something that is unique. Its not a menu that you have for yourself. Its small plates to share. I want it to be a place where you can order a couple of plates for you and another person. Enjoy food that is prepared with love. Have great drinks and food. And then do it again next weekend or a couple of times a week.

The Food

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When I first had the thoughts of Lamb Meatballs I wasn’t sure how it would go over. Lamb is one of those things that is hit or miss with some people I knew that if I was going to do this I had to showcase the meat. Not the spices or herbs that are in the mix. And I knew for sure that there would be NO mint in the mix. Sorry. Bolognese is a sauce that is near and dear to my heart. I didn’t want to make just a straight ragu sauce. I wanted to tell a story with this sauce. I wanted our customers to take a bite of the sauce and the meatball. Close their eyes and feel the story being told. As you take it in. Feel the sweetness from the tomatoes. The creaminess of the butter. The kick from the garlic. And of course lets not forget the house made creme fraiche that I make just for this dish. It really sets it off. The meatballs are full of juice. You really taste the lamb as it sits in the sauce. Just thinking of it makes me smile. There are other notes that I want you to feel as well. But I want you to figure it out yourself.

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Duck Poutine. What can I say. Canada you got it right with this one. There are only a hand full of places in Austin that serve Poutine. So of course I had to join the club. One thing that I told myself when creating this dish that if I was going to do this. I had to let the duck shine. I had to give it a ton of flavor. Show it some love. So I decided that I would let the duck marinate for over 24 hours. Really let the meat soak up all the flavors. After it cooks I take all of the juices and make this strong duck gravy. When we first made this dish I remember taking a bite and closing my eyes and thinking ” I may have something here” We finish it off with cheese curds and fresh thyme. We really let the duck be the star of this dish. I am very proud of this one.

 

Now I do have other menu items that are going to be coming out pretty soon. Over the next couple of months I will be rolling out different specials. Try my queso. Its all love.

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I know that its a little weird to be a chef and a blogger. I try not to promote the restaurant too much here or on our social media. I thought I would do a post of what its like to be a chef and give a little insight on the thought process of creating a menu. And where my mindset was while doing so. I love what I do. It has taken me almost half of my life to realize how talented I really am. For most of my career I stood in the back and pushed for other people. Now I am pushing for other reasons. For myself, my little girl, my life partner, and family. Being a chef isn’t about the food. Its the whole package. Can they cook? Can they handle stress? How do they handle a bad review? Can they be a showman? Can they live the life? Well I don’t know all of the answers to these questions for myself. But I know I try. And I hope it shows in my food. Its Love.

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Austin Halal Our Favorite Mediterranean Food Truck

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When you search for you favorite thing to eat in Austin and you don’t find what you are looking for. There are only a couple of things you can do about it. For most of us we go home and try and make it ourselves. Or just give up and go about our day. But for Raya Naser she did things a little differently. You see Raya tried really hard to find her favorite Mediterranean place in Austin. But let’s be honest. The scene here really isn’t that good. That was until now. That was until Raya did something about it. Last April Raya’s husband had a heart attack. It was an eye opener for the family. He asked Raya what she wanted to do in case he wasn’t able to be around anymore. Raya thought about it for a long time. And she decided that a food truck is what she wanted. Her dream was to have a place where people can go and enjoy great Mediterranean food.  She said this with a a couple of tears coming down. You could tell that for her this was life. Her husband is her best friend. He wanted to make sure that she had something that was stable in case something happened to him. As a husband and a father those are things that keep you from sleeping at night.

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First Thoughts on Steel City Pops

We got to indulge in some popsicles last week on Guadalupe street. When I used to think of these ice sticks there were just that, ice with some flavor drops. Remember those squeeze pop style ones that came in cases of 50 for your freezer? I used to do rock paper scissor competitions for the pink one.

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Texas Forever.

It is not news to those of us who live in Texas. We were hit. We were hit hard. Hurricanes happen all the time. All over the world. But this weekend it’s us. It hit my favorite sptate. It hit Texas. We as Texans have a pride about us. We want things bigger, better, louder, deep fried and smoked. But what happens when we get hit by a hurricane? What happens when there is a point in our lives where we need to prove what type of person we are? Well I’ll tell you what happens. Like the days of old with the Mighty Ducks. We stay together.

Continue reading Texas Forever.