Food Events

Sept. 23-29

Ben Willcott of Texas French Bread
Ben Willcott of Texas French Bread (Photo by John Anderson)

› Chef Quirino "Q" Silva continues the Chef Exposed cooking demo series at Cannoli Joe's (4715 Hwy. 290 W.) with a three-course dinner and wine pairings. $45 all inclusive. Reservations necessary: www.septchefexposed.eventbrite.com. Friday, Sept. 23, 6:30pm.

› Help the Texas Campaign for the Environment celebrate 20 years of important work at its Trash Makeover Fashion & Art Reuse Challenge at the Highland Mall: a runway fashion show, plus a walk-around tasting of dishes made with local, sustainable foods by some of Austin's best chefs. Tickets ($50) can be purchased in advance at www.texasenvironment.org. Saturday, Sept. 24, 7pm.

› The Rude Mechanicals' Oyster Club throws its first party of the year with a Texas Gulf seafood feast at the Plant at Kyle. Free to members ($175 annual fee) or $50 a person, which can be applied to membership. Sunday, Sept. 25, 4-7pm.

› Houndstooth Coffee (4200 N. Lamar #120) hosts a three-week Palate Explor­ation series for coffee novices and aficionados. $65 for the series; make necessary reservations at the shop. Sundays, Sept. 25-Oct. 9, 7-8pm.

› Chef Jason Dodge and mixologist Michael Menley present A Torrid Affair on the grounds of Springdale Farm (755 Springdale Rd.). The party includes a five-course supper with specialty cocktail pairings to benefit the Dell Children's Medical Center and the Sustainable Food Center. Tickets ($100) can be purchased online (www.atorridaffair.org) or at Springdale Farms' Saturday morning farmstand. Monday, Sept. 26, 7:30pm.

› Enjoy a Farmhouse Table Chef's Dinner prepared by chef Ben Willcott at Texas French Bread (2900 Rio Grande). $45 plus tax and tip; reservations necessary: info@farmhousedelivery.com. Tuesday, Sept. 27, 6:30pm.

› Con' Olio Oils & Vinegars (10000 Research #130) offers two events: Learn the practical uses of olive oil in cooking with chef Carlos Crusco (Tuesday, Sept. 27, 6-8pm, $55). Enjoy pairing balsamic vinegars with cheese and wine in a class led by cheesemongers John and Kendall Antonelli. (Thurs­day, Sept. 29, 7-8:30pm, $40). Reservations necessary: 342-2344.

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KEYWORDS FOR THIS STORY

Chef Exposed, Cannoli Joe's, Texas Campaign for the Environment, Oyster Club, Houndstooth Coffee, Springdale Farm, Jason Dodge, Michael Menley, Dell Children's Medical Center, Ben Wilcott, Texas French Bread, Con' Olio Oils and Vinegars

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