Deep in the vines of Texas
March 1st, 2013
05:00 PM ET
Share this on:

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

There are plenty of Independence Days around the world. July 4, of course; also July 9, when Argentina exited the Spanish Empire; December 1, when Iceland finally loosed itself from the cruel clutches of the Danes; not to mention August 31, when Kyrgyzstan finally achieved independence from the Soviet Union (though they’re still waiting for the day when someone can actually pronounce the word Kyrgyzstan).

March 2, though, is the most significant of them all: Texas Independence Day. Yes, on this hallowed day in 1836, the Texas Declaration of Independence was signed. It's celebrated by hundreds of millions of people across the globe (well, not quite, but as a Texas native, I certainly feel it ought to be). And thus Texas’s career as a sovereign nation began.
FULL POST

Posted by:
Filed under: Content Partner • Food and Wine • Sip • Texas • Travel • Wine


Barbecue Digest: The self-cannibalizing pigs of Texas BBQ
September 18th, 2012
12:15 PM ET
Share this on:

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

A strange phenomenon pervades the signs of barbecue joints across the state of Texas: pigs acting like people. In my memory, nary a bovine graces a barbecue sign that’s not in the cooked or soon-to-be smoked form.

At Big John’s Feed Lot Bar-B-Q in Big Spring, Texas, a painting on the window shows the pitmaster wielding a cleaver in one hand while dragging a dazed steer with the other. This is how the poor cattle are portrayed, while the overt anthropomorphism is reserved for swine - in this, the land of beef barbecue.
FULL POST



Barbecue Digest: A fraternal bond in Texas barbecue
July 5th, 2012
02:00 PM ET
Share this on:

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

Low-and-slow smoked beef likely became a central-Texas tradition after a massive influx of German and Czech immigrants in the mid-19th century. Many were butchers, and once in Texas, these European meat purveyors smoked the cuts that didn't sell so well. But believe it or not, smoked beef is not the last word in Texas barbecue.

You may have heard of Snow's in Lexington, Texas, which shot to statewide fame in 2008 after being named the Best Barbecue in Texas by Texas Monthly magazine. Twenty minutes away, in tiny Deanville, there's another spot that flies under the radar but deserves a visit.
FULL POST



Grandma-trained chef spices up Houston
August 12th, 2011
08:00 AM ET
Share this on:

This summer, CNN's Defining America project is traveling the country with the CNN Express bus and iReport to explore the stories behind the data and demographics that show how places are changing.

To hear Lakesha Reed describe her cooking talents she's not classically trained as a chef, "I'm just grandma trained."

Reed, a New Orleans native, moved to Houston, Texas, in 2005 as one of the city’s thousands of evacuees from Hurricane Katrina. We met her last month when CNN’s Defining America project hit the trail for Texas to find out how the Lone Star State has changed over the past decade.
FULL POST

Posted by:
Filed under: Cuisines • Defining America • Feature • New Orleans • New Orleans • Texas • Travel


March 21st, 2011
11:45 AM ET
Share this on:

We get food crushes sometimes. It might be a chef whose stracciatella makes our hearts sing (that'd be you, Missy Robbins), a winemaker with a barrel-sized brain and wit to match (cheers, Randall Graham), or a writer out of whom we'd just like to hug the stuffing (we're coming for you, Francis Lam).

This go 'round is Addie Broyles, food writer for the Austin-American Statesman. We had a chance to swing into her orbit during our trip to Austin for our SXSW-centric Secret Supper, and while we'd long been impressed by her mastery of the Austin food scene (the Austin Chronicle named her the city's top "food celebrity") and feminist take on food culture, one more thing quickly became evident.
FULL POST

Posted by:
Filed under: Bite • Cuisines • Food Crushes • Food Politics • Local Food • Local Heroes • SXSW • Television • Texas • Texas • Think • Travel • Video


March 18th, 2011
10:30 AM ET
Share this on:

One of the best parts about going to SXSW is getting a chance to slip away from the fray and venture outside of Austin. iReporter Digithoughts lucked out with a local guide and found her way to barbecue at The County Line.

It was nice to get out of the city for a bit and up into the beautiful hills. The sky was gray but spirits were high and the food was delicious. These photos, taken by Doug Hecht really captures the rustic feel of the whole place. Yes, that is a two headed steer on the roof.

Share your SXSW stories or experience the conference from a different point of view through iReport assignment South by Southwest and see all CNN coverage at the What's Next blog

Posted by:
Filed under: Barbecue • Bite • Buzz • Cuisines • Events • iReport • SXSW • Texas • Texas • Travel


March 17th, 2011
11:45 AM ET
Share this on:

Flight attendant on a plane home from SXSW:

"You are not gonna eat barbecue on my plane unless you brought enough for everyone."

It should be noted that Team Eatocracy managed to get their paws on two (2) notable plates of 'cue during their trek home from Austin to New York yesterday: a brisket sandwich from Salt Lick Bar-B-Que in the Austin-Bergstrom International Airport and a chopped pork shoulder sandwich (with slaw - they ask you, and you shouldn't say no) at Jim Neely's Interstate Bar-B-Que at the Memphis International Airport.
FULL POST

Posted by:
Filed under: Airports • Barbecue • Bite • Buzz • Cuisines • Events • Lick the Screen • Lunchtime Poll • SXSW • Texas • Texas • Travel


Live! From the Austin secret supper
March 15th, 2011
08:30 PM ET
Share this on:

Eatocracy has saddled up in Austin, Texas, all week not only to cover the annual South by Southwest music, film, and interactive conference, but also to prep for the third edition of our Secret Supper. And now, it's officially supper time in Texas.

This go-round, the man behind the burner - or in this case, the smoker - is Zack Northcutt, executive chef at Mulberry and Haddingtons.

He's well-known around town for hosting the "Meaty Monday Madness" gathering for his chef friends around the capital city. From there, they gather round and do what they do best: cook and eat. Chefs from fancy white tablecloth places to vegan food trucks to farm-to-table trailers. There is a sense of coexistence, despite varying types of cuisine, and we wanted to bring that same crossroads to the table.

To assist in tonight's meal and in that same spirit of delicious harmony, Chef Northcutt enlisted four of his chef-est friends, including John Galindo, owner of Izzoz Tacos and chef at the Red House Pizzeria; Mat Clouser of Rabbit + Hat Supper Club; Philip Speer, the executive pastry chef at Uchi and Uchiko restaurants; and Plinio Sandalio, the pastry chef at Congress Restaurant.
FULL POST

Posted by:
Filed under: Bite • Cuisines • Secret Suppers • SXSW • Tex Mex • Texas • Texas • Travel • Vegan


When life gives you chicken and waffles...
March 15th, 2011
03:30 PM ET
Share this on:

...roll them into a taco. Seriously, try it - your soul will thank you later. That's what the folks are doing at Lucky J's in Austin, Texas, whose little red truck I just happened to stumble upon in an empty lot.

To quote the guy behind me in line, "Chicken and waffles! Chicken and waffles in a taco?! Is this real life?" Yes sir, yes it is.

And if you're feeling really saucy, order the Ms. M –  it's got Swiss cheese and bacon in it for kicks and giggles. Drizzle it with honey. Shower it with hot sauce. Call it lunch.

Posted by:
Filed under: Events • News • SXSW • Texas • Travel


Pinterest
Archive
April 2014
M T W T F S S
« Mar    
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of