Friday, August 29, 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.




08/26/2014 08:47 AM Posted By: TWC News Staff
TWC News: Dang Banh Mi
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Dave Paul is one of the co-owners of Dang Banh Mi, an Austin restaurant that specializes in authentic Vietnamese.

Banh mi is Vietnamese for bread, but in the U.S. and other places around the world, it's typically a sandwich that's filled with various meats, herbs and sauces.

Paul says years ago on an annual trip to Vietnam, he had the best banh mi he's ever eaten and knew he had to bring it back to the U.S.

"We basically begged and pleaded the owner to teach us how to make her banh mi," Paul said. "It was a 100-year-old family recipe. She had never taught anyone else — even who worked for her — how to make her food, but she loved the idea of having her banh mi sold in the United States."

Paul says that while Dang Banh Mi uses twice the number of ingredients that typical banh mi places use, he'd like to explore banh mi even further.

"We are using mostly traditional recipes, but I think over time, we'd love to experiment with some things that are non-traditional, more native to America or Texas," Paul said.

Find out more about Dang Banh Mi in the "Let's Eat" segment above.


08/19/2014 09:51 AM Posted By: TWC News Staff
TWC News: Tasting the Complexity of Olive Oil
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We all know about wine tasting, but what about sipping on olive oil?

Brad Johnson with We Olive products said you can experience the same complexity and drastically different flavors with tasting olive oil like you can with wine. At We Olive in the Hill Country Galleria, you can taste gourmet food, wine and of course, plenty of high-grade extra virgin olive oil.

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


08/12/2014 10:36 AM Posted By: TWC News Staff
TWC News: Walton's Fancy and Staple
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Walton's Fancy and Staple has been an Austin-area establishment for many years.

"Walton's started off 30 years ago in Westlake as a florist and then progressed into what it is now and got moved downtown," Justin Raiford said.

What it is now is a multi-concept business that includes a counter cafe, florist, catering business and bakery, where a pastry chef makes everything from wedding cakes to mini-desserts.

"This is a very old concept which is more hard to come by in the U.S. now as opposed to another country," Raiford said. "A lot of times people walk in and, you know, they are a deer in headlights. They don't know exactly what's going on."

Walton's Fancy and Staple makes everything from scratch — from its breads and pastries to roasted meats and salad dressings — every day. To find out more about Walton's, check out the "Let's Eat" segment above.


07/29/2014 08:08 AM Posted By: TWC News Staff
TWC News: Due Forni Serves Up Authentic Neapolitan, Roman Pizzas
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Alex Taylor is the owner and a partner at Due Forni, a pizza joint that serves up delicious pizzas made in the restaurant's special pizza ovens.

"Due Forni means two ovens," he said. "It's not only kind of a cool name, but it's very descriptive in what we have, which is just two ovens."

One oven is kept at 500 degrees for the restaurant's Roman crispy pizzas — thin, cracker crust pizzas — while the other is kept at 900 degrees for the Neapolitan pizzas, which are thin, chewier and softer.

The pizza joint originally only planned to have one oven, but was worried about customers not liking Neapolitan-style pizzas. Instead, they decided to get two ovens, which allows them to also make the Roman pizzas as well as their baked pastas, roasted meats and overnight braises.

"What turned out to be a problem at first — some people hating Neapolitan pizza — was an incredible solution for us that has contributed to the overall aspect of this restaurant," Taylor said.

To find out more about Due Forni, the ovens and why the restaurant had to shut down Sixth Street to get them in the restaurant, watch the "Let's Eat" segment above.


07/22/2014 08:20 AM Posted By: TWC News Staff
TWC News: Dock and Roll Diner
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Lee Krassner is the chef and one of the owners of Dock and Roll Diner, which has been serving up lobster rolls in Austin since 2011.

Krassner says he went to culinary school in New York around the time the lobster roll phenomenon was happening. "It really made an imprint on me," he said.

Dock and Roll Diner uses only claw and knuckle meat for its lobster rolls. The seafood is flown in fresh from the Northeast once or twice each week.

"We were up in Maine about a month ago and we met some really great lobster people up there, so they ship us down meat," Krassner said.

Dock and Roll Diner's lobster rolls are so popular that the restaurant was invited to New York City to participate in the Lobster Rumble competition.

"It's basically the best lobster roll restaurants in the country get invited up there," Krassner said. "We were the only one from Texas and that really meant a lot to us."

To find out more, check out the "Let's Eat" video above.


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