Slight Detour: Understanding your Author

So today I wrote this letter to my mother to help explain why it was that I decided to leave school at UT. Although a bit personal, I figured it might be interesting to share part of it here so that you as readers might understand a bit more about me and where I am coming from. It's been an interesting and busy few days, but I will begin posting reviews again tomorrow. Please bear with me. And enjoy!

I had the hardest time putting this into words about 6 months ago when I made the decision, but my experience since then has completely validated the choice I made. Knowing that I always have an easier time getting my thoughts on paper than out of my mouth, I made numerous attempts to write them all down and send them to you sooner, but it never felt like the right time or like I had explained things the way I wanted to. I'm sure it still won't make sense to you entirely, as it is impossible for anyone to entirely understand the personal experience of another, but I aspire to do a decent job illustrating the opportunities I've been afforded and things I've been blessed with as a result of my well-considered decision to leave school. 

Please understand that I have contemplated the consequences of my actions more times than I can count and that I am hyperaware of the things I will be missing out on without my college degree, but for me the benefits have already begun to far outweigh the consequences. Even though I am no longer in school, I feel more educated now than ever before. One of the many deciding factors for me came from my study of existentialism and my newfound awareness of my ability to create a meaningful life in a way that I never had before. At the time I'd really started to notice a disturbing loss of my sense of self, and after plenty of tedious consideration, I understood that my confusion and depression arose in part due to my method of coping with school. It is clear to me that everyone who embarks on an educational journey will handle things differently. Unfortunately my method had always been to hunker down and work, cutting all personal relationships and opportunity for self-reflection out of the equation. I remember Darien (my freshman roommate) making comments about my unwillingness to leave the room and explore the other things college had to offer besides just classes. My personality and learning style made it impossible for me to do anything but bury myself in my studies, and I completely missed out on the college experience as a result. I have always been slightly envious of Cassie and her ability to maintain friendships, participate in all sorts of different groups and activities, and still kick ass in school. She has truly mastered the art of learning through life, while still learning through school, and for this, I know she will be hugely successful.

Ultimately my decision came when I realized that I was missing out on myself and my life as a young person. I had finally found my passion in cooking, but because of school, I hadn't had the opportunity to really pursue the thing I loved most. You know I have had quite the journey, from studying international diplomacy in DC, to switching my major from journalism to biology before school even started, and then settling eventually on philosophy as an interest, but never a passion. I had found something I could tolerate enough to get a degree, but I never felt the spark of true passion that I am undoubtedly experiencing now with cooking. It has been such a joy and a huge relief to finally have a true sense of comfort in the fact that I know what I want to do with my life and have allowed myself to be completely immersed in it. In making the decision to leave school, I have afforded myself the opportunity to saturate my mind with the information I need to get where I really want to be. I have been pursuing leadership positions with Whole Foods, and I have had the time to take a second job at the food trailer, where my boss has become my mentor and has already taught me more than I could have imagined possible. I have found someone in him who has 20+ years restaurant experience and an eagerness to share his knowledge of starting a small business. I finally feel as though my dreams are within reach because I have taken the steps to make them a reality. I have had the time to do research and to experiment with cooking itself. I can't imagine a situation in which I felt more like I was on the path to success and personal happiness than I do right now. For me, this feeling is incredible, and as my parents I know it's what you ultimately want for me as well. 

On top of the sense of meaning I have found through my cooking, I have had the opportunity to improve all sorts of other aspects of my life as well. I finally feel like I have had the time to make true friends, friends that I can see being around forever. You know that in the past I haven't been the one in the family who has had friends that I've stuck with. That person has always been Cassie, and I have always been so happy for her, although slightly jealous. As I mentioned previously, I have always let my personal relationships suffer as a result of my crazy learning style that disallows me to make time for anything else. Although still extremely busy with my studies of the culinary arts, they are all self-driven, and I now have the ability to learn on my own terms, making time to educate myself in other ways. For example, I now have another female (besides Cassie) that I can call my best friend. Her name is Kriscia, and she works with me at Whole Foods. I will have to tell you all about her some time soon, but in a few words, she is one of the wisest and most compassionate people I have ever met, and she has taught me more than she will ever know. It feels wonderful to have finally found it in myself to really allow those sorts of people into my life. 

A burden has been lifted that has allowed me to open myself to all of the most beautiful things in life. I have learned so much about the people around me and their personal experiences, each of which has helped me to reflect upon my own and make the changes I want to see in myself. I have become more contemplative than ever, and the world around me has become such a glorious place as seen through my new, brighter eyes. My relationship with Luke is at a new high, as I have had the energy and good fortune to really get to know him better than I ever thought possible. That man is truly amazing and really has my best interest at heart. After two years of dating, I have finally been able to open myself to these realizations, and it is clear that each of us has benefitted as a result. We have found real companionship in each other, and damn does that feel good. 

Although seemingly less monumental, I have become so much more aware of the world at large as of late as well. I listen to NPR religiously and have become more versed than ever on current events. It feels incredible to actually know what's going on outside of myself and to have the opportunity to understand society at large. I'm hoping that this understanding will help me to make positive changes in my community in the future. 

In short, I believe the decision I made to leave school has been the best decision I could have possibly made for myself. I am in the midst of self-discovery, and I have never been more open to the things I am capable of in this life. I vowed never to find myself lazy as a result of my departure from the world of formal education, and that is a promise I have more than stuck by. I am taking advantage of the opportunities around me, and I have every intention of absolutely running with them until I just can't run anymore. 

I left out a bit of the more personal prose at the end of the letter, but I hope this has given you some perspective of the journey I'm on. 

Long Day

At times life in the food industry can be exhausting, like when you work yourself 14 hours per day 3 or 4 times a week. But hey, these are the things we do to get where we want to be. Unfortunately I am too tired to write the review I wanted to for Trace this evening, but it will certainly be coming your way tomorrow evening. I'll be visiting my final Restaurant Week establishment for dinner tomorrow as well, so there is still plenty more to come! Thanks for hanging with me and being such loyal followers. I promise not to let you down. 

Restaurant Review: Max's Wine Dive

In my effort to fit as many restaurant experiences into the three days I would be available for Restaurant Week, there would have to be at least one I'd visit for lunch rather than dinner. After hours of meticulous consideration of each of the possible menus, I settled upon Max's Wine Dive for my mid-day meal. I don't think I could have chosen better. The patio overlooking downtown Austin was the perfect location to enjoy this sunny spring day with a glass of wine, some gourmet comfort food, and a couple of friends. 

Yes, that is my friend's baby food spoon behind my Venue Chardonnay. 

We began our meal with the MAX 'n Cheese, a dish that sounded incredibly amazing on paper, but would turn out to let us down upon actually sampling it. The pasta was tossed in truffle cream, fresh mozzarella, white cheddar, Gruyere and Grana Padano cheeses, which sounds like it should be absolutely exploding with flavor. But while the modified mac 'n cheese was extremely creamy, we all agreed that it was disappointingly bland, like the pasta hadn't been drained after it was boiled, watering down what should have been a flavor-packed sauce.

Fortunately, the meal was to improve with the next course. 

The Pulled Pork Stuffed Peppers we were about to enjoy would make the entire meal for me. 

I mean check those babies out!

Right away the presentation of the peppers caught my eye, and I had a feeling they would be something special. The two carefully-placed piquillo peppers were stuffed with juicy pulled pork and cotija and rested lightly on top of a chipotle aioli and a drizzling of cilantro chimichurri. The peppers sliced effortlessly with just my fork, and it was easy to get a little bit of everything in each scrumptious bite. The chipotle aioli was bursting with flavor and worked with the chimichurri to provide a surprising level of spice to the dish. The piquillo peppers lent a lovely sweetness to the plate, and the pork played its role as fatty protein with true elegance. The only thing I might have changed about the plate was the salt content in the pork. To me, it felt like the pork itself could have been seasoned with a slightly heavier hand. Nevertheless, this delightful appetizer had me excited for the main course to come. 

I'd heard endless rave reviews about the gourmet grilled cheese and tomato soup at Max's so I absolutely had to try it when it landed on the Restaurant Week menu. The sights beaming at me from the plate in front of me had my hopes high for the flavors I was about to experience. 

Doesn't that just look like grilled cheese and tomato soup at its best?

I dipped into the soup first, the tanginess of which was exquisite. I found it to be perfectly seasoned and absolutely delectable, despite the paste-like texture. I was not to be as pleased with the grilled cheese though, which was seriously lacking in the cheese department. The bread was obnoxiously thick and difficult to bite into. When I did tear it apart, I found that there wasn't nearly enough cheese on the bread, and the pimento cheese that was there was entirely too rich, making the entire sandwich difficult to eat. 

Feeling a bit unsatisfied, we decided to take a chance on some dessert, ordering the Pineapple Upside-Down Bread Pudding and the Hot Fudge Sundae, the first of which tasted like a bar of soap to me, and the second of which was unacceptably dry. 

Disappointing that something so tasty looking could turn out to suck so badly...

Although my meal with Max's Wine Dive was a bit inconsistent, I can't say it's not a place I will return to. The atmosphere really was fantastic, and the service was upbeat and friendly. I had an excellent time with my friends there today, and there were certainly aspects of my meal that were impressive. I just hope that if I do return to this establishment in the future, the culinary experience will prove to be more consistently extraordinary. 

Restaurant Review: Siena Ristorante Toscano

Tonight's dinner marked my first meal of Austin Restaurant Week 2012, and overall, I was certainly not disappointed with my experience at Siena Ristorante Toscano. Although the building itself was a bit tricky to find, it was beautiful and inviting once we arrived. I couldn't help but ignore the fact that we'd spent 30 minutes making U-turns on the highway, and make the choice to relish in the elegance of the establishment. 

Doesn't looking at the outside get you so excited about the food?

Being led through the bar to our table was an experience all in itself. The inside of the restaurant was absolutely gorgeous and completely set the mood for the dining experience my girls and I were about to have. Luckily they promised not to mock me for photographing everything I could.

The lighting didn't allow for much, but this should give you an idea.

Although I don't know nearly as much as I'd like to about wine, I did enjoy the lovely 2008 Lucente Toscano that I decided to treat myself to over the course of my meal. For my appetizer, I decided to go with Cozze in Bianco, a lovely plate of mussels sautéed in white wine, garlic, basil, and lemon. 

The flavor here was wonderfully balanced, but unfortunately there were some issues with the plate. First of all, I had a few empty shells on my plate upon service, and one of the shells was completely unopened, signifying its death prior to the cooking process. Seeing the unopened shell caused me to question the freshness of the mussels and the care taken in the preparation of the plate. A conscientious chef would have taken the time to remove the dead mussels prior to cooking, or at least made absolutely certain not to serve something like that to a guest. Luckily the flavor was not lost as a result and I was able to enjoy what did make it to my plate. 

I could not have been more grateful to dine with 2 lovely ladies who had no trouble sharing their meals because it gave me the opportunity to sample the plates I hadn't chosen to order on my own. Christina started with the Pancia di Maiale, a slow roasted Kurobuta pork belly, served with charred brussel sprouts, crisp onions, and a blackberry-juniper gastrique. Upon sampling it, I found myself wishing I had ordered that instead. In the past, I generally haven't appreciated pork belly, as I tend to find it overly fatty and unpleasantly textured, but to my surprise, that was not at all the case here. The pork cut effortlessly with a fork, but not as a result of an overpowering fat content. The bitterness of the charred brussel sprouts perfectly complimented the simultaneous sweet and tartness of the blackberry-juniper gastrique, while the fried onions provided the variation in texture that brought the whole thing together for me. This little bite from heaven gave me hope for my relationship with pork belly yet. 

For our second course, the 3 of us all ordered the same thing: Capellini con Gamberi e Capperi, a Capellini pasta dish with shrimp, tomato concasse, capers, garlic, fresh basil, extra virgin olive oil, and cracked red chili. 

Just gorgeous isn't it?

For the most part, I was very pleased with this course. The tomatoes were incredibly fresh, with a perfect tartness that dominated in flavor. There was an excellent balance of capers and garlic scattered artfully across the pasta, and the basil gave that pleasant little punch every few bites that let you know the flavors had been well considered by the creator of the dish. I really appreciated the slow burning spice that showed up as I neared the end of the dish as well. My one issue with this course was with the doneness of the shrimp. I found them a bit overcooked and rubbery for a restaurant of this caliber. Knowing that the shrimp I cook at home generally has a juicier, more enjoyable texture makes me feel great about my own cooking, but left me wanting something more from this upscale restaurant. 

Luckily my meal was to end on an extremely high note with the delectable desserts coming my way, and the crazy women I was fortunate enough to enjoy them with. 

Check it. Can you tell we dine finely often?

Each of them ordered the Tiramisu, which was highly anticipated for me, considering the last Tiramisu I'd had was sinfully dry. I needed a good one to renew my faith in the Italian dessert, and tonight, I was not disappointed. It was delightfully moist and light, and the coffee flavor was perfectly balanced with the creamy marscapone. The shaved almonds provided a wonderful crunch that put this particular Tiramisu over the top for me. I am eternally grateful for my generous friends who were willing to share their desserts with me. They really made my night. My Torta di Cioccolata proved to be an incredibly satisfying close to my meal tonight as well. The fluffy, chilled chocolate was light and perfectly sweetened. I appreciated the fact that neither of the desserts were too sugary and that this one was topped with a little pile of tart cherries, working in perfect harmony with the rest of the dish. It was a gratifying close to a remarkable meal.

What a marvelous beginning to my first Austin Restaurant Week! I cannot wait to see what the next few days have in store for me. 

Fatback Boucherie's (Cajun Butcher Trailer) Fundraising Event

In many ways, the event today was wildly successful. It was incredibly inspiring to see so many loving people come out to support a good cause, a race to earn money for a woman named Lynn who has just been diagnosed with breast cancer. Walking through the silent auction tables, I noticed quickly that many of the bids were significantly higher than the listed value of the prizes, which completely melted my heart. There was beer and wine available by donation, the jar for which was always completely overflowing, and all of the trailers at Jessie Street Eats had some sort of donation box readily available as well. It was absolutely thrilling to see such support from everyone, even though I've never actually met the beneficiary.

I'll admit I initially decided to go to the crawfish boil today, for just that, the little Cajun mudbugs that please me so. Upon arriving, I was pleasantly surprised by the atmosphere surrounding the event. Perfect sunny day music seeped out of the instruments of an upbeat band, the park swarmed with supporters making their way through the silent auction tables, and the air smelled of all sorts of delicious foods from 5 or 6 different trailers. 

Wish I'd gotten their name. So fun.

I didn't even mind when we were told that the wait for crawfish would be about an hour because I had hopes that it would satisfy that crazy craving I've had since I left New Orleans after Katrina. Unfortunately, in spite of the heart-warmingness of the event, the crawfish were not to be enjoyed as I'd hoped. Luke and I ordered a bacon and oyster sandwich to hold us over until the crawfish were ready, and while it was delicious, I have to admit that it wasn't as a result of the oysters themselves. Each of us devoured a half-sandwich on standard wheat bread, doused in mayonnaise, and dressed with just a couple of thin fried oysters and some chewy bacon. To my great dismay, I could hardly even taste the oysters, but I was certainly hungry enough at the time to put that sandwich away!

About an hour later when the crawfish arrived, the emanating scent gave me hope. Sadly, I was soon to be disappointed upon closer inspection of the crustaceans. They were wildly inconsistent in size, which to me indicates a lower quality provider who did not take the time to supply the best product possible.

Daddy crawfish is much much tastier than baby crawfish.

Naturally I attacked the larger ones first, pinching off the tail and sucking the juices out of the head like I'd been shown a million times as a child. Unfortunately, I could not have been more disheartened by the lack of juices pouring from the crawfish heads. In my experience, the heads have always contained the majority of the flavor, and in this case the liquid deficiency was just devastating. Sadly, the experience was not to improve upon moving on to the meat. There simply wasn't enough of it there on most of the crawfish, and the flavor was seriously sub-par. The saving graces of the plate were the sausage patty, which was full of the spice and flavor I longed for in the crawfish, and the boiled potatoes, which were perfectly salted and wonderfully textured. If only these were the items I had truly been seeking today. 

Sad that the brown spot in the middle was the most delicious thing there.

My culinary experience was redeemed slightly by The Ice Cream Social, a truck serving all sorts of wonderful frozen treats.

Don't know if I understand the old-timey boxers here though.

I ordered two scoops, one Peanut Butter Molé and one Roasted Strawberry Cheesecake, with a little bit of whipped cream on top. The Peanut Butter Molé was rich, unique and delicious. The Peanut Butter, of course, was an extremely distinct flavor, but in this case it was followed by a delightfully spicy bite that made it all worth the while. My Roasted Strawberry Cheesecake had that wonderful caramelized flavor, and a delectable tangy punch from the strawberries. My dream in a cup was an excellent finish to a day that needed such a saviour. 

Heaven. 

I am grateful for the dessert that contented my taste buds before my departure from Jessie Street Eats today, and I do have to say that I will probably try Fatback Boucherie again at some point. I understand that today was a day of caring, a day where the quality of the food may have suffered for a greater cause and a need for profit. I can only hope that when I return in the future, the crawfish will possess that indescribable characteristic that makes a great Cajun meal.  Should they not, at least I can delight in the fact that my coon ass can craft something incredibly Cajun on a moment's notice. It's just in my blood. 

Coming soon to my front door :)

Working with Other Trailer Rats

And I mean that in the most endearing way possible. It's been just barely over a month since I started working in a food trailer and already I feel an amazing connection to the culture and the people who have really built it here in Austin. I, of course, was fortunate enough to begin my industry hike in a park with 5 other trailers, the owners and workers of which have just barely started to show me the way. Whether they know it or not, I have already gleaned an incredible amount of knowledge and wisdom about the industry from them, and I can only hope to continue to do so.

Unfortunately, we at the East Side Drive-In have been suffering some significant losses over the last couple of weeks and will continue to endure them in the coming months. First we lost a trailer that made the only fish and chips I have ever tasted and, from what I understand, the only ones I will ever need to. The satisfaction derived from the light and crispy beer batter encapsulating a perfectly cooked Bits and Druthers fish cannot be described in words alone. And the malt vinegar used for dipping nearly makes me lose my capacity for speech altogether. Little did I know that about a week after my first addicting bite, the endearing little English trailer would be hitting the road, gone from my life forever. 

 Mmmmm. Mmmmm. Mmmmm.

Tonight marked an even more personal loss for all of us I believe. Pigvicious, the bacon-wrapped, grease-soaked wonder child served its last plate of bacon-wrapped, deep-fried pickles, to the dismay of every savvy Austinite. Even more disappointing than the loss of all things bacon will be the absence of those who slung it. I am nothing short of remorseful to have missed the opportunity to really know these vicious lovers, and I hope with all my heart that they will continue to be a part of my life in any capacity possible. They are truly some of the most genuine souls I have yet to encounter.

How can you not love that?

Over the course of conversation this dismal evening, I was warned a number of times not to aspire to own a trailer. My endless questions led me to the understanding that for many, this was not a lucrative business, which inspired an understandable resentment. And yet each of the trailer lackeys mentioned at some point that there was something they loved, something that drew them to the business. I get the feeling that these people are looking out for me and don't want me to undergo the stresses that owning a trailer entails, but the minute I reminded them that food is my passion, their worries immediately melted away. "Oh," they sighed in relief, "then there you go. You'll be fine." I couldn't help but allow an enormous smile to come over my face with the understanding that I was getting into something that would drive me into the ground. And yet I would delight in every second of it. 

Big Culinary Weekend Ahead!

I don't have too much to say today, as it has been an incredibly long week, but there will be lots of excitement to come! 

Schedule for the Weekend Ahead:

Saturday, March 31--Austin Beer Festival (yes, I'm a bit of a beer snob as well)

Sunday, April 1--Lunch at Fatback Boucherie's (Cajun butcher/food trailer) fundraising crawfish boil and Restaurant Week Dinner Reservations at Siena Ristorante Toscano

Monday, April 2--Restaurant Week Reservations for Lunch at Max's Wine Dive and for Dinner at Trace (at the W Hotel)

Not to worry, there will be reviews to come for each of these!