Monday we are closed. It’s 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, it’s another long day at the restaurant.
Austin Food Blogger’s Alliance let us into their tribe a few months ago. We were both thrilled to just imagine it. Talking food with people that loved it as much as we do. Obviously every human loves food. We eat it to survive. But these people also worship it. We birth it from our brains as recipes. We dress it up with dark chocolate ganache or a leaf of basil. We stay at home on Friday nights to imagine rosemary infused donuts.
It is our love. A marriage to the senses of flavor, the sense of beauty and the taste of a memory.
After interviewing these amazing chefs around Austin and letting you know about them, we also want to give you a taste of what they do. We asked Chef Darci for a recipe for her brighteningly sweet watermelon lemonade. After leaving I have to admit I left the watermelon slice in there, and it flavored my water all day as I refilled it.
Jason and I spent hours debating if we should go with the oldest food truck in Austin, or even the most popular for our first interview. To use our connections in the food scene for a sexy intro was against our idea of this blog. We do not want to feed you the same interview you have seen again and again. We want to show where the food scene was, where it is, and the grit of where it is going. We chose a food truck that tells the future, but has a strong beginning. Chef Darci was chosen for Austin Texas Food’s first interview because she embodies what we love about food. A passion for flavor and for where that flavor comes from.
Often people think that the chef’s way is the right way to enjoy food. Not knowing that the chef’s way is usually the cheapest way or whatever ingredients they need to get rid of. Some don’t have the mindset of, is this healthy? It’s usually how much of a profit can I make off of this ingredient? Or how many types of burgers can I … Continue reading Introducing Chef Jason