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December 5-12 is Eat Local Week here in Austin everyone, hosted by Edible Austin. There is a slew of stuff going on for you and your stomach to freak out about, but can I tell you what most excites me?Texas Pecan Pie Cupcake Filled with Caramel and Topped with Texas Pecans and Crumbled Shortbread
Texas Honey & Lemon Cupcake Topped with Texas Olive Ranch's Blackberry Balsamic Reduction and Fresh Berries
Texas Sweet Potato Cupcake with Cinnamon Cream Cheese Icing Filled and drizzled with Caramel and Texas Toasted Walnuts
Also. HERE is what Finn and Porter is serving at the event.
Texas Honey & Lemon Cupcake Topped with Texas Olive Ranch's Blackberry Balsamic Reduction and Fresh Berries
Texas Sweet Potato Cupcake with Cinnamon Cream Cheese Icing Filled and drizzled with Caramel and Texas Toasted Walnuts
Um...omigod.
These cupcakes are being served tomorrow night at an Eat Local Week happy hour that R. and I are attending at Finn and Porter. We've never eaten there before! It's inside the downtown Hilton which is super-grown up for us.
Anyway The Cupcake Bar, this really amazing custom cupcake outfit here in Austin, teams up with local restaurants and wine bars sometimes for parties like these. This is their menu for tomorrow night, and anyone who knows my long-abiding devotion to sweet potatoes knows that I am having to stifle the drool that wants to come out of my mouth right now. Sorry, was that gross?
Anyway The Cupcake Bar, this really amazing custom cupcake outfit here in Austin, teams up with local restaurants and wine bars sometimes for parties like these. This is their menu for tomorrow night, and anyone who knows my long-abiding devotion to sweet potatoes knows that I am having to stifle the drool that wants to come out of my mouth right now. Sorry, was that gross?
Also. HERE is what Finn and Porter is serving at the event.
A selection of sushi and sashimi
Beet and Goats cheese Napoleon with Chipotle Beet syrup
Margarita Drenched Gulf Shrimp On Citrus Salad with Feta
Pickled Jicama Taco Filled with Salpicon of beef
Ancho-rubbed Texas Quail Legs
Seared Pork Belly In a Shiner Bock Broth
Pasture Raised free range chicken on Shallot whipped Potatoes with rich rosemary jus
Beet and Goats cheese Napoleon with Chipotle Beet syrup
Margarita Drenched Gulf Shrimp On Citrus Salad with Feta
Pickled Jicama Taco Filled with Salpicon of beef
Ancho-rubbed Texas Quail Legs
Seared Pork Belly In a Shiner Bock Broth
Pasture Raised free range chicken on Shallot whipped Potatoes with rich rosemary jus
Red and White Wines will be served
Jesus. Looking at this menu makes me wish that, for just one night, I had four stomachs like a cow. (Which is actually one stomach with four compartments according to Wikipedia, but let's not split hairs).
Tickets for this fancy smorgasbord are $45, but more than worth it in my opinion. You can buy them online here, and to check out the full calendar for Eat Local Week, head here.
Tickets for this fancy smorgasbord are $45, but more than worth it in my opinion. You can buy them online here, and to check out the full calendar for Eat Local Week, head here.
2 comments:
I just did the Get Sum Dim Sum 7.50 deal for this thing. Awesome. I would love to try out this Finn and porter place someday, but it seems mighty expensive as most places with quail are.
Wait T - where's this $7.50 deal?
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