In her hands-on cooking classes, Chef Myrna Kallergis imbues students with some of the culinary expertise that has landed her gigs at the Austin Wine & Music Festival and working with Food Network's Ted Allen. At weekly customized sessions, she and occasional guests chefs–such as 2007 James Beard Award nominee Monica Pope–teach pupils how to make burgers, gourmet pizzas, and tarts from scratch. She also instructs youngsters on cooking fundamentals at summer camps, where kids enjoy light, nutritious lunches in between lessons built around themes such as food from around the world. Along with teaching, Chef Myrna helps guests improve their eating habits with calorie-counted, portioned, and packaged meal plans designed around specific wellness goals. Her venue is also designed to host small private events.
Four Things to Know About Bittersweet Cakes and Catering
Laura Eliel, the owner and baker extraordinaire at Bittersweet Cakes and Catering, brings a world traveler’s sensibility to her culinary exploits. She’s lived in both Europe and the Middle East, and those globe-trotting experiences have informed her cooking—Laura loves experimenting with out-of-the-ordinary tastes, spices, and presentations. Read on to discover what else makes Laura’s bakery unique:
Laura will cater your whole party. Her offerings go beyond fanciful layer cakes—Laura offers a full catering menu, with imaginative entrees such as bacon-wrapped beef tenderloin, lamb kibbe, and teriyaki-ginger salmon.
She whips up a mean armadillo cake. But other choices for less traditional groom’s cakes abound, from a cake shaped like a Dallas Cowboys football helmet to a Day of the Dead sugar skull.
You can have your dessert and a cocktail at the same time. The menu includes boozy baked goods such as the Hawaiian Paradise cake with rum syrup, a Tiramisu cake with cappuccino liqueur, and a chocolate Grand Marnier cake with fresh mandarin oranges.
Make a splash at your next dinner party. Bittersweet offers cooking classes, where
students learn to make specialty foods such as Moroccan or Mediterranean dishes.
In a time when most people find out about survival skills through reality television, Dave Scott is the exception. The founder and president of Earth Native Wilderness School spent his formative years exploring the Texas wilderness. As a US Army veteran, he is 1 of only 20 people in North America qualified as a Track and Sign Specialist. He has devoted himself to helping society remember the skills that have kept us alive for thousands of years.
Earth Native Wilderness School's instructors come from all walks of life, but they each have a love of nature. With lessons in medicinal plants, basic wilderness survival, and wildlife tracking, the school's classes teach students skills such as fashioning tools for survival, arrow making, fire by friction, and finding an ATM in the desert. The staff also realizes humanity's spiritual connection to nature and can even guide students through a vision quest to strengthen their relationship with nature.
Jeffrey’s: A User’s Guide
French-American Cuisine | Dry-Aged Steaks | Signature Soufflés | Bon Appetit’s No. 8 Best New Restaurant of 2013
Starter: crispy fried oysters with tarragon aioli
Entrée: 32-day dry-aged bone-in strip steak from the local Beeman Family Ranch
Dessert: fig linzer tart with fig-leaf ice cream, cognac-soaked walnuts, and raspberry sauce
What to Expect: If you haven’t been to Jeffrey’s since it was revamped in 2013 (it’s been around since 1975), expect the unexpected. The space reflects Austin’s evolving culinary scene with a new interior, attitude, and menu. In the kitchen, chefs prepare French cuisine with a Texas spin, and specialize in dry-aged prime beef that’s sourced from local farms and roasted over live oak. White tablecloths, leather-bound menus, and a walnut bar exude elegance.
While You’re Waiting: Pop into Josephine House, a cozy cottage tucked just behind Jeffrey’s. The spot’s elegant selection of cocktails should prime your palate for Jeffrey’s upscale decadence.
You don’t need a jacket, but you’ll want to get spiffy. Shorts and T-shirts won’t play in this atmosphere.
Valet service is complimentary. Notice the valets’ sweatband-and-polo uniform, inspired by the whimsical aesthetic of filmmaker (and homegrown Texan) Wes Anderson.
Crudité: a collection of raw vegetables, often served as an appetizer
A la plancha: a Spanish cooking technique that involves grilling atop a metal plate
Rants and Raves
“In an era of restaurants known for an off-the-cuff approach, these destinations [Jeffrey’s and Josephine House] are sophisticated fine-dining throwbacks where the flower arrangements matter, the comfort of the chairs matters, and, refreshingly, the customer matters.” – Bon Appetit
“I had my best steak of the year—one that included a visit to Wolfgang Puck’s Cut in Las Vegas—on a recent visit to Jeffrey’s.” – Statesman
“Jeffrey's new dessert attraction is made-to-order soufflés ($12) that take 20 minutes to prepare … On our recent visits, the offerings were espresso with dark chocolate sauce and whipped cream, goat cheese with lavender honey and lemon ice cream, and chocolate with ice cream. These impressive little feats of culinary expertise are worth the wait.” – the Austin Chronicle
Nicole Butler grew up cooking two different kinds of food. Her mother preferred cuisine using French-inspired flavors and techniques, and her father adhered to recipes for down-home comfort foods. Being from southwestern Louisiana, Nicole didn't find these two styles to be that disparate, and she recognized the influences that each had in creating the region's iconic Cajun cuisine.
Nicole brought memories of those flavors to Austin, where she received her formal culinary training from Le Cordon Bleu. This education introduced her to the benefits of cooking with local and sustainable ingredients, which encouraged her to rethink the recipes she'd cooked throughout her childhood. At Beau Cherie Cajun Cooking, she combines homespun cooking tips with those she learned at culinary school, teaching students how to prepare relatively healthy Cajun staples without sacrificing the bold flavors.
Each hands-on lesson addresses a different theme, spending more then three hours on Cajun classics, Louisiana comfort foods, or French dishes. Recipes such as red beans and rice and beef bourguignon represent the cultural extremes, but dishes such as creamy bisque with crawfish tails and brandy demonstrate how the various styles work together in Cajun cuisine. After preparing a four-course meal, students sample the food before taking the leftovers home to practice for any upcoming food fights.
If you're seeking new furniture items, such as living room furniture, look no further than this store.
If you feel like redecorating your home's interior, start with some new bedroom furniture from here, such as bedroom furniture.
With the right furniture, it's easy to create the room you've always wanted, so come see what's in store for the bathroom.
When you're ready to redecorate your office, head over to this store and shop the latest furniture inventory.
For a style that suits your backyard, browse the selection of patio furniture before the sun goes down.
Wall decorations such as curtains and mirrors are sure to catch your eye, so stop in and see what else is on hand.
Even if your aesthetic tastes are as different as can be, you and your loved ones will fulfill all your home decorating needs with items like rugs, throw pillows, and vases.
What kind of artwork catches your eye? Swing by this store for a look at some of the finest pieces in town.
Do you need an upgrade to your suite of small appliances? Step your game up at Barbeque's Galore.
Treat yourself to a brand new and high-quality large appliance from this Barbeque's Galore and give your home an upgrade.
Barbeque's Galore is located in a prime location surrounded by various parking options.