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Cooking Tent Demos

By Claudia Alarcón, Fri., Aug. 23, 2013

A 2012 demo by Paul Macry
A 2012 demo by Paul Macry
Photos by John Anderson

Following the festival's success at our new home at Fiesta Gardens, we are happy to announce the Cooking Tent is back in the same location as last year, closer to all the action. As always, students and chef instructors from our sponsoring partner, Le Cordon Bleu College of Culinary Arts, will prepare the salsas in advance at their campus, and they'll be sharing samples with Cooking Tent guests. We are also pleased to welcome Whole Foods Market, which will supply chips for the grand tasting. Presentations run from noon to 3pm and will start promptly on the hour. Each presentation lasts 30-40 minutes, including time for audience questions. The tent will be at the east end of Fiesta Gardens, facing Jesse E. Segovia Street, directly across from the music stage and conveniently located next to one of the bars. I'll be introducing the three talented chefs who will share their tastiest hot sauce secrets, so feel free to stop by and say hello. Come early to get a seat – they fill up fast!

Cooking Tent Demos

Noon-1pm: Whole Foods' Executive Chef Eric Lucas started working in the restaurant industry in 1989, began his culinary training in California in 1993, and subsequently worked as a sous chef and executive chef at restaurants there for many years. In 2007, he moved his family to Austin, where he took his first job as executive chef at Fino and later moved to a position as cooperate executive chef at Dell Computers. He was drawn to Whole Foods Market two years ago, starting a new career as executive chef of their flagship store. He will prepare a signature Special Variety recipe for us before being whisked away to serve as a celebrity hot sauce judge for the first time.

1-2pm: The always entertaining and insightful Chef Paul Macry from Le Cordon Bleu College of Culinary Arts is back by popular demand. A graduate of the Western Culinary Institute (now Le Cordon Bleu Portland) and former chef at the Austin Country Club, Macry has been a chef instructor at LCB for the last 10 years. He teaches the International component of the Cuisines Across Cultures program, and is a five-year veteran of the preliminary Hot Sauce Contest judging panel. Chef Paul plans to switch things up a bit this time around by showing us how to prepare a spicy green chimichurri sauce, which will be served with grilled flank steak.

2-3pm: Closing the afternoon is Cindy Harrington. A native Texan and a resident of Georgetown, Harrington has been a part of the Monument family since 1992. As the catering director, she is the go-to person for special events, community involvement, and cooking demonstrations for El Monumento, Monument Cafe, and Monument Market. Her passion for entertaining and attention to detail is evident on every occasion. Of course, she also delivers the same generous hospitality that diners have come to know at all the Monument concepts. She will be sharing the recipe for El Monumento's signature roasted red salsa.


For map, registration rules, and more, visit our 2013 'Austin Chronicle' Hot Sauce Festival page.

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