all the details on our Sat Jan 12 2013 Wild Foods Of Texas pop up Restaurant At Tamale House East
Another day, another sold out Scrumptious Chef pop up restaurant. We’re finding our footing, learning as we go and refining the experience for the eaters who have supported us from the early days.
And we’re only going to get better.
We threw around a bunch of ideas for the theme of our latest event, before settling in on Texas Red chili. We thought about fried chicken, ruminated on porchetta and daydreamed of chicken fried steak. But with big doings last week in Terlingua, it suddenly became apparent that now’s as good a time as any to bang out a mammoth kettle of Texas Red.
The eaters spoke.
Nearly 200 people came out to Three Little Pigs/East End Wines on a picture-perfect Texas day to hang out, listen to the Doug Sahm Border Waves LP and eat giant bowls of long-simmered Texas Red chili. As a bonus, George Odom, 2011 Terlingua Texas Grand Chili Champion drove in from Manchaca with a camp stove and started feeding everybody samples of his exemplary Texas Red.
It was divine.
The crowd settled in in the wine garden, we started clattering our pots and pans, and everybody had a high time.
We welcomed the embrace of all the top flight writing/blogging talent who came out for the affair too. Addie Broyles, the Statesman’s food editor, Rachelle King, local gf expert of Blinded By the Bite, Terry Grier of When In Austin, Shawn Li of Chowpapi, and Kay Marley Dilworth of ATX Food News were all on hand, tweeting and instagramming up a storm over the chow.
As cooks we always flex a little harder when other chefs are eating our food. We spotted some high pedigreed toques in the crowd too. Thanks to the men from Swifts Attic, Four Seasons, and East Side Show Room for coming out. It means a lot.
We had kept busy in the commissary for 3 days prior to the affair making smoked pig neckbone stock, chile con queso, fried pork cracklin’s, pork tamales, salsa fresca, Texas Red, Mexican chili and chocolate bread pudding. Nobody left hungry.
We’re planning another Scrumptious Chef pop up as we speak y’all. We’re going brick and mortar! Details to come. Watch this space as we firm everything up. And please comment below on Sunday’s affair. The good, the bad and what you’d like to see in the future.