Pine Street Station
We raised our tent at Pine Street Station, a restored warehouse in East Austin which now houses an arts organization and the HOPE Farmers Market.
The backyard filled up quickly as the doors opened, with lights sparkling, drinks flowing and conversations getting under way.
Friends and Drinks
A Revivalist takes a sip of tequila from a Mexican shot glass. Yep, he likes it!
Pit master Kiko Guerra
Pit master Kiko Guerra presides over the cabritos (baby goats) for the dinner. The goats were ran over the border from Mexico for the Revival, shown here roasting over mesquite coals.
In all we had three cabritos roasting. That's some tasty, tasty meat.
Food Revival LIVE!
After drinks and tamales in the backyard, Revivalists were invited inside for Food Revival LIVE!, our presentation portion of the evening, with live interviews, music, a cooking demo and original documentaries. The house was packed as Food Revival LIVE! got underway.
Molly O'Neill, our host and the producer of LongHouse Food Revivals, began Food Revival LIVE! with an introduction on Mexican food and authenticity, the topic we explored that night.
Food Revival LIVE!
Molly interviews Austin bloggers Rachel and Logan Cooper of Boots in the Oven about their travels around the world. Food Revival LIVE! was styled like a TV talk show, with Molly at her fiery orange desk and guests on our red velvet couch.
Iliana de la Vega
Iliana de la Vega (center), LongHouse chef and owner of El Naranjo restaurant prepares salsa verde with tomatillos and avocado in a live cooking demo with Austin blogger Hilah Johnson (left) following a short documentary on Iliana's past. Her daughter (right) helps with prep. The salsa was later served at dinner.
After Food Revival LIVE!, Revivalists came back outside and jumped in line for the dinner buffet. The aromas of salsas and roasted goat swirled in the air as everyone discussed the presentations they'd just seen.
Texas Smoked Beef Brisket
Texas smoked beef brisket from McAllen Ranch is sliced for Revivalists. The brisket was specially smoked at The Granary 'Cue & Brew in San Antonio, Texas. Talk about good meat -- it was nearly impossible not to come back for seconds of this stuff.
Cabritos for all
Kiko Guerra skillfully carves the cabritos, which Revivalists then made into smoky, meaty goat tacos with freshly prepared tortillas.
The buffet included interior Mexican cuisine from Iliana de le Vega's restaurant El Naranjo. She prepared charro beans, salva verde, and Mexican mushrooms and corn.
A full plate!
The LongHouse Food Revival Feast
Revivalists gathered at long tables for the feast.
The LongHouse Dessert
Dessert included chile-kicked hot chocolate, using chocolate that Mars specially blended from one of the oldest known chocolate recipes, as well as Mexican wedding cookies...
Avocado Ice Cream
...and luscious avocado ice cream from the Whole Foods food truck.