Friday, October 24, 2014

Follow us:
Follow us on Facebook Follow us on Twitter Subscribe to this news feed 

News

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.




09/23/2014 08:33 AM Posted By: TWC News Staff
TWC News: Raw Bar at Chavez: A Challenge and Opportunity
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.


Shawn Cirkiel is the chef and owner of Parkside, Backspace, Olive & June and — his newest restaurant — Chavez at the Radisson Hotel.

"We had an incredible opportunity here to do Chavez," Cirkiel said. "One of the unique things here at Chavez is the raw bar."

Instead of doing fish that's somewhat heavy and cooked, Chavez utilizes a more Japanese style of preparing fish, which creates a cleanliness that Cirkiel says people are really starting to embrace.

"When you dress fish very simply, you can't hide," Cirkiel said. "So for us, it's both a challenge in sourcing, but it's also an opportunity to really highlight who we are and how we think of food."

And, Cirkiel says, it's also an opportunity to start the meal off right.

"I really like raw fish because it really sets the meal off with something really clean and bright," Cirkiel said. "Anytime you can kind of start the palette that way — with something kind of bright and alive and fresh — it kind of just starts the meal off with a spark."

To hear more from Cirkiel, check out the "Let's Eat" segment above.


09/09/2014 11:17 AM Posted By: TWC News Staff
TWC News: Fresh Fish, Design Appeal at Tadashi Sushi
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.


When Shawn Mcclain came back to America after living in Japan for nearly four years, he knew that USA cuisine was not for him.

That’s why he opened up Tadashi sushi in Bee Cave, which features traditional Japanese dishes with a slight fusion. The main focus, however, is on fresh fish.

Executive Chef Sun II Han says the customers at Tadashi will experience fish he used to eat as a child in Japan.

“Sushi is heaven. There are all kinds of different types of dishes you can make,” Han said. “They are all so colorful, and sometimes I can’t eat it, because it’s like art.”

Get a peek at some of Tadashi’s works of art on a plate in this “Let’s Eat” in the video above.


09/02/2014 07:50 AM Posted By: TWC News Staff
TWC News: Nadamoo!
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.


Can't have dairy? That doesn't mean ice cream is off limits.

"Our name, NadaMoo!, means no milk," NadaMoo!'s Kristen Palmer said. "We're a coconut milk, dairy-free ice cream based in Texas."

NadaMoo!, now sold nationwide, was created 10 years ago. Anyone with a dairy allergy or intolerance can still enjoy NadaMoo! ice cream because it's made with coconut milk.

"It allows for a really creamy, delicious, very subtle coconut flavor," Palmer said.

Palmer says vanilla, chocolate, chocolate chip and maple pecan are NadaMoo!'s most popular flavors and that most people are shocked when they try any NadaMoo! flavors.

"When people try NadaMoo!, they can't believe that's it's actually ice cream," Palmer said. "The flavor and the texture and the creaminess is that of a normal, dairy ice cream that people grew up with."

For more information about the Texas-based NadaMoo!, check out the "Let's Eat" segment above.


08/26/2014 08:47 AM Posted By: TWC News Staff
TWC News: Dang Banh Mi
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.


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
Play now

Time Warner Cable video customers:
Sign in with your TWC ID to access our video clips.

  To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.


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.


12345678


10.11.12.248 ClientIP: 54.167.144.4, 10.62.6.183, 23.62.6.198 UserAgent: CCBot/2.0 (http://commoncrawl.org/faq/) Profile: TWCSAMLSP Data Source: nHib. Cache Key gs_staNews8_sec663 (71b6b8926918a20877501436e794b660) hit