Virginia B. Wood reheats the food news in this week's "Food-o-File."
Well, it looks like we're in for a long, hot summer, but there will be some interesting new things going on. A group of Austinites calling themselves the "Texas Outlaws" leaves for the Aspen Food & Wine Classic next week -- Kevin Williamson, Pam Blanton, Katherine Clapner, Ed and Susan Auler, Tito Beveridge, and Bill Reiger -- will host a party at Reiger's Aspen Kenichi outlet in honor of Driskill chef David Bull, who was named one of Food & Wine's top chefs of the year this spring... The Texas-themed chocolate creations from Sweet Venus Delights we told you about earlier this spring are now available at Grape Vine Market and both Breed & Co. locations and are coming soon to NorthWest Hills Pharmacy... The most popular new products in the refrigerated case at Boggy Creek Farm (3414 Lyons, 926-4650) are the goat's-milk ricotta and individual-serving goat's-milk chocolate and vanilla ice creams from Wateroak Farms, a grade-A goat dairy between Hearn and Bryan. Definitely worth a trip... Thanks to the friendly reader who called with a tip about the new Macedonian restaurant Kebab Palace (1319 Rutland, 836-8668) where he recommends the meat pies and the goulash... If you're heading down to SoCo for a First Thursday stroll, don't forget to stop by the Share Our Strength benefit bake sale at Prima Dora (1912 S. Congress, 447-4736) that we told you all about last week... We recently heard longtime Central Market chef Roger Mollet had left there and struck out on his own, planning to cater and offer private classes. Mollet's legion of fans will be thrilled to hear about his new affiliation with Grape Vine Market. According to deli manager/cheesemonger Ike Johnson, Mollet begins teaching at the store soon. He'll lead "Shop the Ethnic Market With a Chef" classes for 16 students, where the shopping will be done at selected ethnic markets around the city, and the foods will then be prepared in a hands-on session in the Grape Vine kitchen. Mollet will also offer 32-person demonstration classes on different topics such as grilling and will add a 12-week basic-cooking program in the fall. The always gracious chef Mollet should make a great addition to the many fine programs already in place at Grape Vine. Johnson also mentioned that his deli staff is now serving lunch every day, offering salads, cheeses, thin-crust pizzas, and sandwiches on La Brea Bakery breads.
Here's an inside tip to restaurateurs and food-service business operators who are miffed at not seeing their names in the recent Readers Poll or among the Critics Picks. Look at it this way: There are now a million people living in the Austin metro area and literally thousands of food-service businesses. It's not physically possible for myself and six contributing Food writers to discover and sample every new business that comes to town all on our own, or even with the help of readers offering tips. Rather than jumping to the conclusion that we deliberately slighted your business, drop us an e-mail, mail, or fax us a press release that provides the name, address, phone number, hours of operation, menu, and contact information for your business, and we'll do the best we can to check you out. Nobody enjoys discovering a great new place better than we do.
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