Gayle Brennan Spencer – sending random thoughts to and from South Austin
Above: Frascoli Bacaro
Let’s start with a bacaro. A bacaro is a food stop offering cicchetti with wine where it’s perfectly acceptable to stand around chatting while consuming both.
Cicchetti? Think tapas or pinxtos. A wonderful social concept, but I really prefer to consume a pleasant lunch sitting down. And the bacaros we sampled in Padua met that desire well.
Continue reading “Postcard from Padua, Italy: Pairing vini and cicchetti”
Above: Polenta and asparagus buried below a mound of fresh leafy ‘weeds’ at Les Mauvaises Herbes
Hope you’re ready to feast your eyes again because here comes part two of our restaurant experiences in the capitol of French gastronomy.
The pig in the name Le Cochon qui Boit intimidated me at first. I knew I wasn’t ready for a menu that goes all whole-hog-centric, but this is a drinking pig. That sounded more up my alley. Once inside gazing at the daily menu, I realized one even could graze all-vegetable there if desired. A red cabbage and hazelnut salad as an amuse bouche quickly confirmed the kitchen’s talents in that arena.
An endive salad was topped with ultra-thin slices of coppa ham and almonds, while tender cauliflower was paired with olives and fresh chervil. Shredded parmesan hides a serving of beet ravioli, and that shiny beige mound that appears to be a dessert is actually whipped up roasted parsnips, as good as a dessert. The rectangular dark wedge is Cochon Noir Gascon, meat of the highly prized black pig of the high Pyranees. This tender pork arrived with wedges of panisse and spinach.
Continue reading “Postcard from Lyon, France: Where good food regarded as ‘a birthright’”
Above: Turnips with trout caviar at Armada
I know you might be thinking: “Seriously? Turnips?”
Lyon…. A culinary tradition that grew up to change the world of gastronomy…. It’s about food, lots of food, great food. Some of the greatest food on earth…. What is it exactly about this place? Over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous number of the world’s most important chefs…. Why Lyon? Why is this such a gastronomic capital?”
Anthony Bourdain, Parts Unknown: Lyon, France, April 27, 2014
I can’t answer that. For Bourdain’s explanation, you might have to watch that episode of Parts Unknown. But I can state we lingered over some excellent meals during our stay in Lyon and hope these photos help you navigate among the many choices available.
Continue reading “Postcard from Lyon, France: Fertile ground for chefs”
Postcards from Barton Springs 