Austin Way Dinner, ‘Indelible Austin’ Cover Art, Genius Recipes and more

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Jada Williams  & Samantha DavisMEDIA & FOOD: There’s a media dinner party, then there’s this miraculous media dinner party. The fine folks at Austin Way magazine, led by publisher Louis Delone and editor Kathy Blackwell, brought together a room full of influencers at the new Lonesome Dove Bistro restaurant, captained by Fort Worth chef Tim Love. The occasion for this Titans Dinner? Saluting the new Hotel Emma, located in the Pearl, a former brewery along the river in San Antonio. Among those present was the spot’s culinary concierge, a novel position held by dashing Hugh Daschbach. After I put him through his paces, he said I’d like Feast in the Alamo Street district. Meanwhile, the Austin food …

Ane & Andrew Lowe during the Austin Way dinner at Lonesome Dove Bistro.

Ane & Andrew Lowe during the Austin Way dinner at Lonesome Dove Bistro.

Love previewed the dinner with pantenes of elk, turkey, rattlesnake, etc., paired with delectable wines. Then we sat down to a five-course meal that included grilled langoustines, farro congee in an incredible broth, elk loin, beef tenderloin and ancho chile chocolate cake. My table mates, Samantha Davidson and Jada Williams, kept me completely engaged during this long, glorious meal. You know, while covering Austin’s many scenes for Out & About, I’m invited to eat a lot of food. Almost never is the experience this rewarding on all levels.

Barnes cover PDF 8.25.15

HISTORY & BOOKS: The cover has been chosen. “Indelible Austin: Selected Histories” is expected out in October from Waterloo Press. It collects several dozen of my historical columns written originally for the Austin American-Statesman. I try to link Old Austin to New Austin while bringing the past into the present. For updates, go to IndelibleAustin.com. And while you are at it, please “like” that page. Thanks!

This Ginger Fried Rice calls for freshly cooked rice that has been cooled before frying. Photo: James Ransom

This Ginger Fried Rice calls for freshly cooked rice that has been cooled before frying. Photo: James Ransom

FOOD: What is the key to genius recipes? Breaking the rules. Sample taken from Addie Broylestasty story in the American-Statesman: “How often do you feel like a genius in the kitchen? Our first reaction might be “never,” but even my dad, best known in the kitchen for his sliced-kielbasa-and-spaghetti-dinner nights when I was a kid, recently surprised me with a trick he found online to poach eggs in a little pouch made of plastic wrap. Kristen Miglore has been rounding up what she calls “genius recipes” for Food52.com for several years now. That’s the New York-based food website that features a hybrid of recipes from above-average home cooks around the country and from the test kitchen run by former New York Times food writer Amanda Hesser and Food52.com co-founder Merrill Stubbs…”

Correction: An earlier version of this post misidentified Samantha Davidson.


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