Fire roasted suckling pigs
Tim Byres of Smoke (Dallas) fire roasted suckling pigs for his tacos. They chopped the juicy meat up on the board next to it and saved the craklings to garnish.
Taco by Tim Byres of Smoke (Dallas)
Fire roasted suckling pig with fresh corn tortillas and salsa verde. Succulent, crispy, and fresh, this was easily one of the night's best bites.
Sarah Grueneberg of Spiaggia and Cafe Spiaggia (and a Top Chef Texas finalist!) hookin'em horns.
House-cured Pancetta Confit
New Yorker Gabe Thompson of dell’anima, L’Artusi, and Anfora, fried up house-cured pancetta confit, to be finished with a remoulade sauce and pickled spring vegetable salad.
Austin's David Bull of Congress and Second Bar + Kitchen dishes out a stunning Rabbit Friccasse with Poached Egg, Spring Peas, Ramps, Smoked Buttermilk, and Garlic Croutons.
Austin's famed brisket by Aaron Franklin. We didn't have to wait two hours for this, thank goodness.
Dessert by Laura Sawicki
Award winning pastry chef Laura Sawicki of La Condesa (Austin) whips up milk chocolate ganache with blackberry compote, cocoa nib and birch beer sweet cream.
Globetrotter Andrew Zimmern punches out some dough for flatbreads for his goat (wrapped up on the counter) in his Global Street Food demo.
Tyson Cole and Paul Qui
The dynamic duo behind Uchi and Uchiko answered attendees' questions during their hands-on makimono demo.
Much needed on the last day of the festival, Jim Meehan, author of The PDT Cocktail Book, concocts some cure-all drinks to perk guests up.
Wines of Texas Panel
Austin’s Master Sommeliers Craig Collins and Devon Broglie, Ray Isle of Food & Wine magazine and sommelier June Rodil sip, chat, and educate on increasingly popular Texas wines.
Christina Tosi, the talent behind Momofuku Milk Bar, whips up sweet delights with everyday breakfast cereal. The result: cereal milk White Russians and cornflake chocolate chip marshmallow cookies dunked in cereal milk.
Game Day Grilling Demo
A field full of home cooks season, smoke, and grill up game day grub with Tim Love. It was hot out but the cheerful crowd didn't seem to mind.
Iron Chef Masaharu Morimoto makes cleaning and slicing fish look effortless during his "Mastering the Art of Sushi" demo.
James Beard Award winning Miami chef Michelle Bernstein brings the tastes of Spain in her Spanish tapas cooking demo. She seemed especially fond of using Texan ingredients, such as chorizo from Aurelia's in Boerne.
Tony Abou-Ganim, author of Modern Mixologist, leads a tasting and informative session focused on the nuances of vodka.
Grand Tasting Tent
Lots to sample, lots to sip, and lots of people to wiggle past at the Grand Tasting Tent.
Texas Sake Company
We sampled the first and only sake currently made in Texas. It's earthier and more savory than Japanese sake because of the mineral content in Texas water.
David Allan, better known as the Tipsy Texan, shakes up icy St. Germain cocktails to keep the crowd cool.
Another Austin company, Tiny Pies, served their signature tiny butter pecan pies.
East Side King
Of course the Austin food carts were around, and one of our favorites is pictured here: East Side King's fried brussel sprout salad with fresh mint and a heavy douse of fish sauce.
Jack Allens and Barley Swine
Father and son team, Jack and Bryce Gilmore of Jack Allens and Barley Swine catered canapés with a punch in the VIP tent. Pictured here: some crunchy cracklings for the wild boar sliders.