Terlingua-style chili pop up in Austin, Texas

The old-fashioned-style chili con carne that Texans have eaten for hundreds of years is hard to come by these days. There’s still a handful of restaurants serving “chili” but the kind that our parents and grandparents grew up on is vanishing fast.

On Sunday November 14th 2021 the Scrumptious Chef cooking team will cook two big pots of regional Texas chilis:

Terlingua-style with smoked beef brisket, dried chiles, garlic, masa and homemade stock. 15

San Antonio-style with pinto beans, smoked pork shoulder, fresh chile peppers, tomatoes and homemade stock. 12

Baked potato topped with your choice of chili plus longhorn cheddar cheese, and sour cream. 12

Guacamole with fresh fried totopos. 5

Chile con queso. 5

Texas sheet cake with vanilla ice cream. 5

Tickets

In 2005 we, a group of Austin, Texas chefs, started a series of backyard cooking parties that we called Texas Top Cook, this was well before Bravo TV launched their Top Chef series. Hell, they probably ripped us off. We’d gather in backyards, establish a theme for the night, and feed a hundred or so friends and family.

Texas Top Cook morphed into Scrumptious Chef and our food parties steadily grew til we eventually moved them to the legendary Austin chef Raymond Tatum’s Three Little Pigs food truck and eventually to Tamale House (est. 1958) on east 6th street.

We’ve been going strong for nearly two decades.

During the chili party Conjunto legends Los Pinkys will perform a rare outdoors live concert.

We are looking forward to seeing y’all. This is our first pop up in 22 months. Let’s gather safely. There will be four large outdoor dining areas available.

Vaucresson Sausage Company

The king of Creole sausage in New Orleans and one of the last living Creole butcher on the planet, Vance Vaucresson, is hosting a Creole sausage pop up this weekend, Saturday March 26th 2021, in the parking lot of Rouse’s Market at 4500 Tchoupitoulas St.

The sausage pop up begins at 10am and runs til 2pm.

Chef Vance is grilling hot sausage as well as crawfish sausage po boys and will be selling packets of cold sausages that you can carry home and cook yourself.

The Vaucressons are in the midst of building a new butchery and cafe inside their old location at the corner of St Bernard Avenue and N. Claiborne.

Alligator Pear Beef Steak Pop Up at Trap Kitchen in New Orleans 9th Ward

This is a one night steak pop up at Trap Kitchen on Poland Avenue here in New Orleans 9th Ward.

The crew at Alligator Pear have sourced high-grade ribeye beef steaks from Evan’s Farm for this event.

Menu:

10 oz pan-seared ribeye
Garlic lemon potatoes
Spicy cucumber salad
Roasted summer squash
Sourdough dinner rolls Continue Reading

Hodge Podge Country Cooking is popping up at Trap Kitchen

You may remember Joel Brown from The Great Food Truck Race on Food Network a few years back. His crew, Grill Em All, a metal-themed burger truck won the grand prize and Brown took his share of the cash prize, and relocated from Oregon to New Orleans to pursue his dreams as a chef. Continue Reading

The legendary Mr Junior of Little People’s Place in Treme

While the swells and fat cats were charging into one another for beads and trinkets on the St Charles parade route, a different kind of Carnival party was going down in the oldest black neighborhood in the US. The Treme hosted our big Scrumptious Chef Cajun gumbo pop up this past weekend and it was a wild scene. Continue Reading