all the details on our Sat Jan 12 2013 Wild Foods Of Texas Pop Up Restaurant At Tamale House East http://www.scrumptiouschef.com/food/2013/1/3/Scrumptious-Chef-Restaurant-Pop-Up-7-Meet-Our-Purveyors-Part-1-Broken-Arrow-Ranch-Texas-Antelope

That was a wild one.

The sound of breaking glass is always a good send-off to an event and our most recent pop up restaurant at Tamale House was no different.

I caught the sight of the giant, oaken bar slowly tipping over out of the corner of my eye. Cat-like, I rounded and grabbed a hold the best I could while the world moved in super slo mo. I was fast but not fast enough.

Death of a tip jar. Thankfully the dozens of wine glasses, small plates and the biggest glass vessel I’ve seen in my life were all saved as I slowly wrestled the bar upright before it could finish crashing to the tile floor. We’re still not sure what exactly happened but the revelry was going so strong it almost literally brought the bar down.

Sixty hours of food prep and slow cooking via wood fires, old ovens, propane burners and any other methods we can bring to the fight are all utilized to execute a typical Scrumptious Chef food party.

We’ve been doing it for years and take special delight in dusting off our slow, difficult recipes as we ramp up toward each event.

Handmade, scratch cooking is the badge that we wear. Ours is a zero-shortcut kitchen. We have no interest in quick foods. Convenience is looked upon with disdain. We take our time, moving slowly and weighing each option with gravitas as we build the menu from the ground up. I drove out 80 dollars worth of gas sourcing from my favorite local markets. It’s important.

The brisket was cooked for 15 hours over post oak by John Mueller. I make a fine one but I also know when to bow to a higher authority.

The pork belly was braised for 12 hours in scratch chicken stock, chilled then temped per order in a 100+ year old cast iron pan that I inherited from my grandma Nellie Sullivan.

We used the Momofuku recipe for Tare sauce and it was mind-bendingly delicious.

The brussels were roasted for 2 hours, chilled then temped per order in another ancient cast iron skillet.

The polenta was simmered for 1 hour in scratch chicken stock and heavy cream.

The sweet corn was poached in whole milk.

The slaw was made via mandolin then marinated in apple cider vinegar, mayo and white pepper.

The Mrs Johnson’s Chocolate Bread pudding was made with handmade custard {eggs, cream, vanilla, Bulleit Bourbon} then baked in a steam bath for 1 hour.

The banh mi kong came from the oven of David Norman. We thank our lucky stars that we have a man of this caliber that we can turn to for our bread needs. Bow to the higher power.

The confituras butter was made using local strawberry preserves, local butter and local cream. Oddly, this dish ended up getting the most rave reviews of all the food we served. It was divine.

We went to service a man down as one of our cooks was unable to make the event. We then brought in the big gun from Pflugerville, Ron, team captain of the Scrumptious Chef Hot Guts project. He’s a legend to a certain group of Austinites as the foods that come out of his kitchen are 5 star worthy. The event would have been a disaster without him.

Right hand man Finney waded into the fray an hour late but his short order skills were much needed as the crowds started to descend upon us. It was a quiet little pop up from 5pm to 6pm but after that it turned into a free for all. We shut off the stoves at 10pm with a few ladles of this and that left over.

We were sold out.

Thanks y’all. We appreciate the patronage and hope everybody that came left well satisfied.

We’re planning another pop up restaurant as we speak. Details to come.

We’re on Twitter https://twitter.com/RLReevesJr

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