Tag Archives: interview

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.


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.

TeoGelato_three (1)

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.


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.


Interview with Crossroads Farm to Truck in Austin, Texas

Sometimes you just happen into a place that feels like home. For Jason and I this is a place where food takes us back to memories. You are in the chef’s head. Inception but with restaurants on every dream layer. We eat their food and feel like we are in the their mind tasting it together. This is the flavor you get at Crossroads Farm to Truck. When eating Danielle and Wayne’s quinoa laab we felt like we were in Thailand with them, laughing and licking spices from our lips.  The husband and wife team have a combined experience of more than twenty years and spent those years traveling and tasting the world. Their dishes have layers of flavors and texture that are balanced with talent.

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Interview with Chef Darci from H12 Outdoor Cafe

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.

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