Victory Grill Dessert update

I specialize in the salty, so for our dinner this Friday at the Victory Grill I've enlisted my friend Erin from Wildflour Bakery to help with the sweet. Erin just emailed me the lowdown on the dessert and, damn, it sounds good. If you haven't already bought your ticket for Friday, this should get you off your rump.

Dessert will be:

Orange Saffron Pound Cake with Honey Zabaglione and Seasonal Fruit. YUM!

Join us at the Victory Grill.

We are proud to announce that we will be hosting a Farm to Table dinner in conjunction with the historic Victory Grill. Nourishing the Soul, to be held on Friday May 28th, will feature Richardson Farms Pork, Thunder Heart Bison and produce from Johnson's Back Yard, Animal Farm, Fruitful Hill Farms and others. The meal will be accompanied by a wine pairing from East End Wines. Following dinner, Soul Kitchen will perform. Tickets are $30 for an individual, $100 for a table for four and $175 for a table for eight.

Menu

First Course:
Frito Misto - battered and fried seasonal vegetables
Fresh Chicharrones - Richardson Farms Pork Skins fried and seasoned

Second Course:
Pickle Plate - Animal Farm Carrots, Fruitful Hill Beets, Hillside Farms Brussel Sprouts and more

Main Course:
Pancetta Wrapped Mortadella Link - Salt & Time's mortadella made from Richardson Farms Pork and Thunder Heart Bison in sausage form, wrapped in our pancetta, served on a Barrie Cullinan Baked Goods roll and accompanied by Tuscan Baked Beans
*Vegetarian Entrée available upon request

Dessert:
Seasonal Fruit Tart

Seating is limited and tickets are on sale now at www.historicvictorygrill.org. See you there!

Update

So in case you were wondering, last Thursday's event for the Texas Hill Country Wine & Food Festival was rained out. It was a bummer for all involved. The organizers, vendors and volunteers all wanted the show to go on, but the weather just wasn't cooperating. Tomorrow night is the Umlauf Garden Party and, knock on wood, the weather is looking wonderful.

Let me take this opportunity to encourage those of you who come directly to the blog to take a look at the new Salt & Time website. It's still a work in progress, but it has a couple of important things on it. First is the lovely Salt & Time logo designed by the equally lovely Miss Natalie. I'm very lucky to have an in house (literally) designer. Second, it says "now available." That's right Salt & Time Salumi is now available to the greater Austin area. I'm still working on getting set up to sell at Farmers Markets, but in the mean time I am working on figuring out ways to make our products available to you. Currently, the wonderful Hotel St. Cecilia is carrying a variety of our Salume as part of their Charcuterie plate, and I'm hoping to have a few other outlets within the next few weeks. I am also trying to figure out the logistics of setting up a semi regular (weekly? monthly?) delivery day into Austin. Finally, I am working on setting up a couple of more events featuring our products. If you just absolutely can't wait to get your hands on some kick ass local salumi, email me and I'll try to work something out.

Celebrating Spring

I love spring in the Hill Country. The hills are a hundred shades of green, the creeks are full and the wildflowers are blooming. I'm very excited that Salt & Time will be participating in two great events that are as much a part of the season as the weather and the landscape: the Texas Hill Country Wine & Food Festival and the Umlauf Garden Party. Here are the details:

Texas25 Thursday April 15, 7:00-9:00 PM, Whole Foods Rooftop Plaza. "featuring 25+ reasons we love Texas—all related to food and drink... Taste the beloved bites and bevs of local restaurants and artisan producers... Music from a local rockin' DJ will kick up the party in honor of Texas Wine and Food’s 25th anniversary."

Umlauf Garden Party Thursday April 22, 6:30-9:30 PM, Umlauf Sculpture Garden "The Garden Party celebrates the art of sculpture and the work of 20th century American sculptor, Charles Umlauf. Proceeds from the party are dedicated to the preservation of the Umlauf Sculpture Garden & Museum and help underwrite the museum's award-winning education programs."

Both these events feature tons of great food and beverages, and should be tons of fun. I hope to see you there!


p.s. I'm a few days late, but happy birthday Jimmy.

Come taste our salume!

I'm a couple of weeks late in posting this, but thanks to Addie Broyles of the Austin American-Statesman and Relish Austin for including us in her blog post on the burgeoning Charcuterie scene in town. I'm the new kid on the block and I'm excited about being part of such an exciting time in Austin.

In other news, the weather today was awesome! Either Spring is here, or the hordes about to descend for SXSW are very lucky. And just in case there isn't enough to chose from at SXSW, we're throwing our hat into the ring. We will be sampling our salumi at the Cause Party for Haiti at Space on Sixth on Monday the 15th. You can sign up here. Salume will be available from 7 to 8pm and there will be beverages as well as food from Chef Clive Berkman. Hope to see you there!

Back to my old stomping grounds...

I'm heading out to Oakland for a quick visit. I can't wait to see my friends, and I'm looking forward to stopping by Adesso and Boccalone for some excellent cured meats. I also plan on drinking lots of coffee. Blue Bottle, Four Barrel, Dynamo, and of course the old standby Peet's. I will probably have a caffiene buzz that will last for a couple of weeks, which is good, because March is going to be a big month. Keep an eye on the site for a bunch of announcements including new farmers that we'll be working with, events were you can taste our products, and most importantly where you can buy our products!

p.s. I already spilled the beans about one of our new suppliers on the twitter feed over there -->

Buddy & Waylon

Before Willie & Waylon, there was Buddy & Waylon. Another great post from the Selvedge Yard.