A New Gig for Janina O'Leary, a New Shop for Nicole Patel

Chameleon Group expands, Dai Due goes whole hog, and Hopdoddy salutes the troops.

To coincide with the one year anniversary of the Delysia Chocolate Culinary Center, noted Austin chocolatier Nicole Patel has opened a boutique chocolate shop at the facility, offering regular store hours Wednesdays through Saturdays from 11am-7pm. The public can now shop for Patel's award-winning chocolate creations while watching the magic happen through glass doors into the production room. Find complete details and descriptions of Patel's product line online.

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Hot on the heels of the opening of their contemporary Chinese restaurant Wu Chow in Downtown Austin, the Chameleon Group announced this week they'll be bringing a third unique concept to the Lamar Central development where they've recently leased approximately 5,300 feet of space. There's no word yet on the name or focus of the eatery which will occupy the northeast corner of the block fronting W. 39th and N. Lamar. We do know, however, there will be a patio dining area shaded by pecan trees that were saved during the construction of the new mid-city development.

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Accomplished local pastry chef Janina O'Leary reports that since their departure from laV, she and husband Sean O'Leary will be presenting a series of guest chef supper clubs at the Swoop House while they work out the details of a new local project. Dates for the supper club appearances were still being finalized at press time, so go online to check them out and make reservations.

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For those folks who only think of feral hogs as foul smelling, crop destroying pests, locavore chef and hunter Jesse Griffiths of Dai Due offers a class called "Wild Boar Demystified" where hunters and home cooks can learn to turn the pesky critters into sustainable meals. The first half of the class demonstrates hog butchery – cutting chops, ribs, tenderloins, roasts, shanks, and stew meat – while trim from those cuts will be used in the second half of the class, dedicated to charcuterie and sausage. Tickets are $150 through the butcher shop. Monday, Nov. 23, 6-9pm

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Calling all gingerbread architects! The Omni Barton Creek Resort & Spa has announced details for their annual gingerbread house contest. Each entry should relate to this year's theme, “Winter Wonderland,” and a panel of judges will award prizes in each of four categories: Adult, Professional/Corporate, Teen, and Youth. There will also be a social media/people's choice award. The awards presentation will take place during the dessert reception and Christmas tree lighting ceremony in the resort lobby on Wednesday, Dec. 2 from 6:30-8:30pm. Download entry forms before Nov. 29 at here. Send completed forms to [email protected] or fax to 512/329-4621, Attn: Recreation Dept.

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If there aren't enough hands around your kitchen for a family tamalada, local nonprofit Manos de Cristo is once again filling holiday tamale orders with the proceeds to benefit their dental, basic needs, and educational programs. The naturally gluten-free tamales come in pork, jalapeño pork, chicken, non-vegetarian bean, and vegetarian varieties for $13 per dozen. The ordering deadline is Tuesday, Dec. 1 and the pickup is set for Friday, Dec. 4 from noon-3pm at the Manos de Cristo offices at 4911 Harmon Ave. For more details, call 512/628-4204.

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This Veteran's Day, all Hopdoddy Burger Bar outlets will offer 50% discounts on all foods and beverages (including shakes and cocktails) to all military veterans and active-duty service members as a demonstration of respect and appreciation. Wednesday, Nov. 1, 11am-10pm.

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Although this year's foodie movie Burnt starring Bradley Cooper has received scorching reviews from restaurant chefs online, there is a companion cookbook of recipes from the film available for fans to download. The Weinstein Company teamed with Babette Pepaj, founder of TECHmunch and BakeSpace.com, to create The Official Burnt Movie Cookbook: Recipes Worthy of a Third Michelin Star. The free online cookbook is also available as an iPhone app and includes seven recipes created by chef Marcus Wareing, culinary consultant on the film.

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