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.
"If you make it, you will taste it" is the motto founders Julie Fabing Burleson and Suzy Vinson Nettles envisioned when they created Young Chefs Academy. In addition to giving youngsters hands-on exposure to culinary techniques, kitchen safety, eating etiquette, and table setting, the academy's philosophy ensures that kids like 10-year-old former veggie-hater Camille gain an appreciation for healthy homemade cuisine. With centers in more than 10 states, Young Chefs Academy enriches growing minds ages 3–18 with engaging cooking classes, camps, and birthday parties that impart valuable life skills, such as self-reliance and how to trick a younger sibling into doing the dishes.
Listen up, sugar-lovers! Celebrated as one of the best bakeries in town, Lucy's Cake Shop is a must-try for those searching for their sweet fix.
Comfort is prioritized at Lucy's Cake Shop, where business casual is the name of the (dress code) game.
Whether you have a large or small vehicle, parking is easy near Lucy's Cake Shop.
Prices at Lucy's Cake Shop are super affordable.
Don't deprive your taste buds, see what the buzz is about at Lucy's Cake Shop.
So for an extra scrumptious spin on sweets, treat yourself to the baked treats at Lucy's Cake Shop.
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.
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.