Monday, December 22, 2014

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LET'S EAT

On Tuesdays and Fridays, TWC News discovers and reveals the flavor and chic scene of some of your favorite restaurants around Central Texas in Let's Eat. It’s a weekly glimpse at Austin’s culinary side with local chefs, pastry artists, sommeliers and others taking viewers in their eateries and kitchens and cooking up some of their favorite signature dishes and other food and drink preparations.




12/16/2014 10:12 AM Posted By: TWC News Staff
TWC News: Meet the Team Behind Austin Favorite Tacodeli
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Roberto Espinosa and Eric Wilkerson are the owners of Tacodeli, an Austin favorite for Mexican street food.

"The idea for Tacodeli came from what I missed from eating food in Mexico," Espinosa said. "I moved here when I was 10, and in my adulthood I decided that I wanted to kind of reconnect with the food that I missed."

Espinosa says the restaurant tries to source as many of the ingredients as it can locally. Part of the reason is because he and Wilkerson are eating there two — and sometimes three — times a day.

"I think it does make a difference as far as how we perceive our food," Espinosa said. "It's important that we know what we're consuming, and by default, we really feel that it's important that our customers eat as well as they can."

Wilkerson says they're always talking about food and new menu items.

"One that comes to mind that I'm voting for — I don't know if we'll get it — is a variation of a breakfast taco using duck eggs," he said. "Very indulgent. A little harder to make in high volume."

But at the heart of it, Tacodeli is still all about making customers a delicious taco.

"To me, a great taco is simple ingredients, well sourced and just very honest flavors," Espinosa said.


12/09/2014 11:59 AM Posted By: TWC News Staff
TWC News: Upscale Sports Bar Focuses on Dining, Spirits and Sports
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Cover 3 is a chain of local, upscale sports bars in the Austin and San Antonio areas.

"Cover 3 is a defensive play in football, and we just kind of took it and spun it on that," general manager Jordan Fowlkes said. "Our Cover 3 is dining, spirits and sports, and we do it in that order."

Executive chef Kirk Doyle says Cover 3 is about food first, but it's also a great place to watch the game.

"We take bar food and elevate it to the next level," Doyle said. "It's not stuff that you would typically maybe see if you think you're going to a sports bar."

Watch the "Let's Eat" segment above to find out more.


12/02/2014 07:25 AM Posted By: TWC News Staff
TWC News: The Perfect Holiday Gift for the Food Fanatic in Your Life
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Whether it's for a loved one, friend or co-worker, finding the right gift for the holidays can be a challenge.

Todd Duplechan, a 20-year chef, shares with us his picks for gifts for the food fanatic in your life. Among his suggestions are a cast-iron pan and empty notebook.

Watch the "Let's Eat" segment above for more.


11/25/2014 11:13 AM Posted By: TWC News Staff
TWC News: Natural Epicurean Teaches Plant-Based Lifestyle
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The Natural Epicurean in South Austin offers plant-based culinary education for students and the public.

The school focuses on five kinds of food disciplines: Macrobiotic, vegetarian, vegan, ayurvedic and raw and living foods.

Rachel Zierzow with the school says plant-based cooking is not a diet, but a lifestyle. She says people who adapt to the way of eating often cite health improvements, including everything from higher energy levels to improved skin condition.

“When you eat things that are seasonally available it makes you more adapted to the climate factors that are going on at that time,” Zierzow said.

Get a look at the school in this “Let’s Eat” in the video above.


11/18/2014 07:59 AM Posted By: TWC News Staff
TWC News: Deep Eddy Vodka Distillery
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Chad Auler is the president and founder of Deep Eddy Vodka which just opened a new distillery in Dripping Springs.

"You can make vodka out of basically any starch," Auler said. "It's actually made from grapes, from rye, from a lot of different things."

Auler says most people that say they don't like vodka tell him it's because the vodka burns or tastes too much like rubbing alcohol.

"If a person has a vodka that tastes like that, then they're drinking a cheaper, mass-produced vodka and not something like Deep Eddy," he said.

One thing that sets Deep Eddy apart is the fact that the company uses a column still instead of a pot still, which creates a continuous process that allows them to distill their vodka many times.

"Deep Eddy is distilled at least 10 times, and what that basically leads to is a cleaner, smoother, better-finished product," Auler said.

Another thing that sets Deep Eddy vodka apart. It's made with real ingredients.

"What we wanted to do is do it differently than everybody else was doing flavored vodka," Auler said. "We thought, you know, why can't we use real ingredients? So that's exactly what we've done."

Find out more in the "Let's Eat" segment above.


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