In the Kitchen
Charles Mayes 10 a.m.
Charles Mayes, executive chef and owner of Café JosieGet ready for something flavorful and GOOD prepared by Charles Mayes of Café Josie at 10 a.m. in the Chefs' Circle area in the park. It'll be Savory White Bean Ragout with crostini, goat cheese crema and fire roasted chili salsa. Can't wait!
Beginning in 1979 with Mother's Café, Austin's first high-profile vegetarian restaurant, Chef Charles Mayes has maintained a position on the cutting edge of Austin's developing dining scene. With Treaty Oak Café in 1986, Mayes explored Southwestern cuisine. Switching gears and geography, Mayes landed as executive chef at Gilligan's in 1991. In 1997, Mayes opened Café Josie, named for Mayes' daughter, Josephine and featuring the cuisine of the American tropics. Located in a restored carriage house built in in the late 1800's, Mayes has created a dining ambience and cuisine that transcends time and locale. See it at 1200-B West 6th Street, 322-9226.
posted October 21, 2003 | permanent link to this article
Lou Lambert, Lambert's American Kitchen 10 a.m.
Austin chef Louis Lambert is descended from five generations of South and West Texas ranchers on one side of his family and a long line of Southeast Texas hunters and fishermen on the other. Therefore, his personal cooking style bears the influences of simple, straight-forward vaquero cooking of the ranch country as well as the more sophisticated Cajun/Creole stylings of bayou cooks.
Lambert graduated with honors from both the Hotel and Restaurant Management program at the University of North Texas and the culinary program at The Culinary Institue of America in Hyde Park, New York. After graduating from the CIA, Louis served as executive chef at the fine dinig landmark Café Pacific in the Highland Park area of Dallas before departing to work at Wolfgang Puck's Postrio Restaurant in San Francisco and later the Hawthorn Lane Restaurant. Upon his return to Texas, he was instrumental in developing many of the menu items that have made the Reata Restaurants of both Alpine and Fort Worth so popular.
Chef Lambert relocated to Austin in the late 90's and spent time as the executive chef at the high-profile Word of Mounth Catering before founding the wildly popular Jo's Coffee Shop at the trendy South Austin Hotel San Jose and eventually, his own Liberty Catering operation. Though the services of Liberty Catering were in great demand, catering didn't fulfill Lambert's dream of having his own small restaurant. In 2002, Lou achieved his goal of creating a cozy neighborhood bistro featuring his own interpretation of American regional cuisine. Lambert's American Kitchen opened to critical raves and sold out crowds and continues to be very successful.
Join him in the Austin Farmers' Market kitchen of the Chefs' Circle at 10 a.m. in the park for some lovely interpretations of relishes for use on meats and salmon. He has one with cucumbers and one with apples and shallots as the stars.
Caramelized Apple Shallot Relish
4 apples, peel, core, and medium dice
4 large shallots, peeled and small diced
1 tablespoons Dijon mustard
3 tablespoons sherry vinegar
1 1/2 cup olive oil
salt and pepper to taste
2 tablespoons chives, fine dice
Add 1/4 cup of olive oil in a preheated saut´e pan over high heat. When the oil begins to smoke, add the apples in an even layer. Allow the apples to lightly brown for about 1 minute before stirring. Cook the apples for another minute before transferring to a mixing bowl. Wipe out the saut´e pan and add another 1/4 cup of olive oil. Turn down the heat to medium high and add the shallots. Cook the shallots, stirring frequently, until they begin to caramelize. Transfer to the mixing bowl with the apples. Add the remaining ingredients and stir to combine.
Chives from Gardener Mr. Zhang, Pink Lady apples are coming in either Oct. 25th or Nov. 1 from Bat Creek Farm for two weeks only, shallots are available when the Zamudio Farm comes to market
Cucumber and Mint Relish
1 large cucumber, skinned, seeded, cut into ΒΌ in. dice
2 ripe roma tomatoes, seeded and medium dice
1/2 small red onion, small dice
2 green onions, fine dice
1/4 bunch flat leaf parsley, rough chop
1 bunch mint, rough chop
3 tablespoons red wine vinegar
3/4 cup olive oil
salt and pepper to taste
Combine all ingredients in mixing bowl. Transfer to a nonmetallic container and refrigerate before serving. Best if used within 6-8 hours. Cucumbers will loose their crispiness if held for too long.
Find cucumbers from several of our farmers at the Market. Tomatoes, although not romas, are available from McCall Creek Farm and Combs Garden. Parsley, mint and other herbs usually available from Oasis Gardens, and some from Gundermann Farm. Green onions from Estrada Farm.
posted October 14, 2003 | permanent link to this article
Patricia Bauer-Slate 10 a.m.
Patricia Bauer-Slate has been a recognized baker extraordinaire in Austin for a long time. She is co-creator of Sweetish Hill Bakery and has received numerous accolades as one of Austin's most valuable culinary assets. She was instrumental in bringing Austin diners Sweetish Hill Bakery, Sweetish Hill Restaurant, Swetish Hill Deli, La Provence Restaurant, Portabla, and a number of other culinary enterprises. Sweetish Hill Bakery was hailed in the 1980's by New York Times food critic Mimi Sheraton as one of the best bakeries in America and continues to be a favorite destination for those who seek quality.Although Patricia's grandfather owned several bakeries in Philadelphia, upon graduating from the University of Pennsylvania in 1969, she opted to move to Austin to study liberal arts. In 1972, she moved to Vienna with her husband (who was in a Fulbright teaching exchange program) and met baker Tom Neuhaus. She returned to Austin and worked for Austin's first Russian restaurant, Sasha's, and the French café, Café Camille. In 1975, Tom Neuhaus joined Patricia to open Sweetish Hill Coffee Shop (originally on the East side on 15th Street and Waller, on Old Swede's Hill) in March, 1975.
Patricia still likes to be one of the 'firsts'. She was the first baker to approach the Austin Farmers' Market about selling at the Market and even brought along her friend, Judy Wilcott of Texas French Bread, to sell their style of baked goods too. Patricia continues to share in other ways with a focus on a more localized food system by buying fresh fruit from the farmers and then making wonderful preserves for sell at her retail operations.
Patricia will no doubt give you a 'sweetish' treat in the cooking demonstration that starts at 10 a.m. in the park.
Chicken with Roasted Red Pepper Sauce
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free, less sodium chicken broth
1 teaspoon red wine vinegar
1/4 cup red wine
1 bell pepper from the market, roasted
1/4 cup grated Parmeasan cheese
Parsley sprigs (optional)
1. Heat oil in a large nonstick skillet over medium heat-high heat. Sprinkle chicken with Italian seasoning, salt and black pepper. Add chicken to apn, and cook 3 minutes on each side.
2. While chicken cooks, place broth, vinegar, and bell pepper in a food processor; process until smooth. Add bell pepper mxture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.
posted October 7, 2003 | permanent link to this article
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