Slideshow: Snapshots from Austin Food and Wine Festival 2013

Republic Square Park
Republic Square Park
Food & Wine Festival kicked off with the Taste of Texas event on a beautiful night in the heart of downtown Austin.
Aaron Franklin's brisket
Aaron Franklin's brisket
Festivalgoers lined up for Aaron Franklin's famed barbecue brisket. He greeted each eager guest with friendly chit chat.
Shrimp and Grits
Shrimp and Grits
Chef Josh Russ of Lüke in San Antonio served up this Southern classic. He left the Gulf shrimp's heads on for shellfish fans to suck on.
Ned Elliott's Pastrami Beef Tongue
Ned Elliott's Pastrami Beef Tongue
Foreign & Domestic's Ned Elliott whipped up the highlight of my evening: pastrami beef tongue with a silky foie gras mousse, pickled green strawberries, burnt milk, and wild basil.
Tim Byres and Tim Love
Tim Byres and Tim Love
Chef Tim Love (Lonesome Dove etc. in Fort Worth) stopped by to check out chef Tim Byres's (Smoke Restaurant in Dallas) grilled Gulf oysters on the half shell.
Paul Qui's Kimchi Grilled Cheese
Paul Qui's Kimchi Grilled Cheese
Top Chef Texas winner Paul Qui and his team from Qui, his soon-to-open restaurant in Austin's East side, kicked up scrumptious grilled cheese sandwiches with kimchi.
Jason Daly's play on Mexican street corn
Jason Daly's play on Mexican street corn
Chef Jason Daly aerated corn purée onto lime halves and finished them with a sprinkle of chili powder to recreate the flavors of grilled Mexican corn.
Chris Shepherd's Wagyu Meatballs
Chris Shepherd's Wagyu Meatballs
Executive chef Chris Shepherd of Underbelly in Houston cranked out juicy Wagyu meatballs. He dressed them in a grapefruit barbecue sauce and ladled them onto a bed of cumin slaw.
Confections at Sips & Sweets
Confections at Sips & Sweets
Pastry chef Erica Waksmunski of Congress assembled a stunning display of sweets to pair with cocktails at the Sips & Sweets after-party at Mellow Johnny's.
Philip Speer's unconventional chocolate cake
Philip Speer's unconventional chocolate cake
Philip Speer, executive pastry chef at Uchi/Uchiko, whipped up classic desserts with a contemporary spin. For example, he nuked a chocolate batter into chocolate cake in the microwave and made ice cream in a stand mixer by chilling it with liquid nitrogen. To prevent the ice cream from sticking to the sides of the bowl, he heated the spinning bowl with a blowtorch.
Plating his dessert
Plating his dessert
Philip Speer plated his spongy chocolate cake and cream cheese ice cream and topped it off with smashed raspberries.
Christina Tosi
Christina Tosi
Momofuku's Christina Tosi demonstrated how to make one of her current favorite cakes, which featured passionfruit and chocolate chips.
Ready, set, grill
Ready, set, grill
Attendees got their hands dirty at the popular yet searingly hot grilling area.
Tiny Pies
Tiny Pies
Austin's own Tiny Pies showed off their dainty creations. Butter pecan was a hit.
Beet and Kale Salad
Beet and Kale Salad
Chef Josh Watkins of The Carillon Restaurant featured Austin's bountiful produce in a bright kale and beet salad during the Chef's Showcase.
Feast's Squid Pro Quo
Feast's Squid Pro Quo
Chef Stefan Bowers of Feast in San Antonio pleased the crowd with this fresh and bright salad with tender squid and fava beans. He dressed it in a chili pine nut anchovy sauce and a sprinkle of Parmigiano Reggiano.
Whole hog on fire pit
Whole hog on fire pit
Tim Byres led the Smoke team at the fire pit to roast up whole hogs.
Whole hog tacos
Whole hog tacos
The whole hogs were chopped up, dressed, and loaded on corn tortillas.
Rene Ortiz's Brisket Pastrami Taco
Rene Ortiz's Brisket Pastrami Taco
The La Condesa team served up pastrami on rye tortillas with cooling cabbage.
Spiaggia's Tripe Tacos
Spiaggia's Tripe Tacos
Tony Mantuano and Sarah Grueneberg teamed up for their Italian inspired tripe tacos with freshly grated orange zest. A personal favorite, this took me back to eating at trippa carts on the streets of Florence.
Marcus Samuelsson dishes out goat tacos
Marcus Samuelsson dishes out goat tacos
Marcus Samuelsson wooed the crowd with his Ethiopian inspired goat tacos.
Bryce Gilmore's Beet Tacos
Bryce Gilmore's Beet Tacos
Barley Swine skipped the conventional tortillas and used roasted beet slices instead for these goat cheese and crispy rice tacos.
Susan Feniger's Potato Stew Tacos
Susan Feniger's Potato Stew Tacos
Susan Feniger smothered her tacos with a creamy potato stew. Messy to eat, but also hearty and delicious.
David Bull's Banh Mi Tacos
David Bull's Banh Mi Tacos
David Bull of Congress reinterpreted the taco by filling it with paté, pickled vegetables, and other banh mi ingredients.
Tyson Cole Wins the Rock Your Taco Showdown
Tyson Cole Wins the Rock Your Taco Showdown
Special guest judge Billy Gibbons congratulated Uchi's Tyson Cole when he won the Rock Your Taco competition for the second year.
Sel et Gras Party
Sel et Gras Party
Sel et Gras, a Paris-themed afterparty, took place at Trace at the W Hotel. Trace's executive chef Lawrence Kocurek sent out one indulgent French delight after another. Here he is holding escargot, that he farmed himself, prepared two ways.
More French Bites at Sel et Gras
More French Bites at Sel et Gras
Salmon tartare cones and beef tartare with horseradish cream were two of many elegant one-biters that evening. Other favorites included fried frog legs and foie gras donuts with blackberry jam.
Andrew Zimmern with his wild birds
Andrew Zimmern with his wild birds
Andrew Zimmern showing off a succulent confit leg of pheasant during a wild birds demo.
Lotta Lobster with Jonathan Waxman
Lotta Lobster with Jonathan Waxman
Chef Jonathan Waxman demonstrated how to properly prepare this prized crustacean. He recommends putting live lobsters in the freezer for six minutes to "put them to sleep," then jab a knife swiftly into its head and boil softly in salted water for seven minutes per pound.
Sicily on High with Anthony Giglio
Sicily on High with Anthony Giglio
Author and sommelier Anthony Giglio hosted a tasting that featured wines from the slopes of Sicily’s Mt. Etna.
Sunday fire pit
Sunday fire pit
Bryce Gilmore, Jack Gilmore, and Rene Ortiz teamed up at the fire pit to feed the crowd.
David Alan, the Tipsy Texan
David Alan, the Tipsy Texan
David Alan shared his insight on Austin's rapidly growing craft cocktail scene. He also introduced his new book, The Tipsy Texan Cocktail Book, that showcases recipes and stories from bars around the Lone Star State.
Gin and Strawberries
Gin and Strawberries
David Alan designed a gin-based cocktail with muddled strawberries for attendees to sip on.