Gallery: Snapshots from the First Austin Food & Wine Festival

Fire roasted suckling pigs
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)
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
Sarah Grueneberg
Sarah Grueneberg of Spiaggia and Cafe Spiaggia (and a Top Chef Texas finalist!) hookin'em horns.
Cocktails
Cocktails
Fruity, refreshing cocktails concocted by Nate Wales of La Condesa in Austin.
House-cured Pancetta Confit
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.
Rabbit Friccasse
Rabbit Friccasse
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.
Franklin Barbecue
Franklin Barbecue
Austin's famed brisket by Aaron Franklin. We didn't have to wait two hours for this, thank goodness.
Dessert from Uchi / Uchiko
Dessert from Uchi / Uchiko
Philip Speer of Austin's Uchi and Uchiko created this light lemon ash ice with green strawberry consommé, black pepper, and arugula blossom.
Dessert by Laura Sawicki
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.
Andrew Zimmern
Andrew Zimmern
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
Tyson Cole and Paul Qui
The dynamic duo behind Uchi and Uchiko answered attendees' questions during their hands-on makimono demo.
Hands-on Makimono Demo
Hands-on Makimono Demo
The "students" were eager to roll out the perfect makimono, starting with the ubiquitous California roll.
Jim Meehan
Jim Meehan
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
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
Christina Tosi
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.
Tim Love's Grilling Demo
Tim Love's Grilling Demo
Texan chef Tim Love of the Lonesome Dove Western Bistro in Fort Worth spends almost two hours over the grill with his fans for two hands-on demos. There was much meat, smoke, and cheering.
Game Day Grilling Demo
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.
Masaharu Morimoto
Masaharu Morimoto
Iron Chef Masaharu Morimoto makes cleaning and slicing fish look effortless during his "Mastering the Art of Sushi" demo.
Michelle Bernstein
Michelle Bernstein
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.
Jonathan Waxman
Jonathan Waxman
Bravo’s Top Chefs Masters contestant and California food pioneer, Jonathan Waxman, cooks up fresh seafood dishes for the crowd.
Tony Abou-Ganim
Tony Abou-Ganim
Tony Abou-Ganim, author of Modern Mixologist, leads a tasting and informative session focused on the nuances of vodka.
Grand Tasting Tent
Grand Tasting Tent
Lots to sample, lots to sip, and lots of people to wiggle past at the Grand Tasting Tent.
Texas Sake Company
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.
Cornucopia Popcorn
Cornucopia Popcorn
The ladies of Austin's own Cornucopia Popcorn gave out samples of flavors such as tomato basil and dill pickle.
David Allan
David Allan
David Allan, better known as the Tipsy Texan, shakes up icy St. Germain cocktails to keep the crowd cool.
Tiny Pies
Tiny Pies
Another Austin company, Tiny Pies, served their signature tiny butter pecan pies.
East Side King
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.
New Taste of Texas VIP Kickoff at Republic Square Park
New Taste of Texas VIP Kickoff at Republic Square Park
Thirteen chefs cooked up a storm for the VIP ticket-holders with a music performance by Grammy award-winning artist Lucinda Williams.
Jack Allens and Barley Swine
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.