Friday, November 28, 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.




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.


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


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