Remember where you were on February 19, 1976? Could it have been the Texas
Chili Parlor? The venerable local watering hole opened that day and is in the
midst of a week-long 20 Years Young Celebration Week, February 17-23. They’ve
rolled back the price of beer to what it was in 1976 and printed special 20th
Anniversary T-shirts to commemorate the event. Owners Mike and Roz Wilhite want
all their friends, old and new, to come by and wish them well. While you’re
there, put your name on the guest list for their blow-out anniversary party
planned for early summer.
Because those born on February 29 only get to celebrate their birthday every
four years, the owners of Old San Francisco Steakhouse are offering a
complimentary birthday dinner to anyone born on February 29. Coincidentally,
the San Antonio-based restaurant chain was founded seven leap years ago in
1968. Patrons need only to produce evidence of a February 29th birthdate to
enjoy a hearty steak dinner.
The Chef’s Collaborative 2000 is holding an organizational meeting at
Clearwater Cafe in the Whole Foods Market at 601 N. Lamar on Monday, February
26, 2:30-4:30pm. All local food-service professionals are invited to bring
ideas and suggestions for building a local chapter of this important national
organization. RSVP to Pamela Boyar at Whole Foods, 477-5566, ext. 183 by Feb.
23.
Capitalizing on the national trend of consumer demand for “clean” foods, the
founder of Coleman Natural Beef, Colorado rancher Mel Coleman, will be in
Austin February 23 and 24. Coleman will appear at the downtown Whole Foods
Market to inform and educate customers about his product line of naturally
raised, hormone- and antibiotic-free meat, popular at Whole Foods stores
nationwide.
The winter issue of King Arthur Flour’s Baker’s Catalogue just arrived from
Norwich, Vermont, and I have a serious case of the “wants.” This catalogue has
everything to fill any baker’s dreams: excellent organic flours, yeasts,
flavorings, gadgets, pans, equipment, nuts, chocolates, spices, cookbooks,
instructional videos, and bread machines. Of particular interest is their
bi-monthly baker’s newsletter, The Baking Sheet. Subscriptions are $20
per year for the 28-page, advertisement-free compendium of recipes, tips, and
information for passionate home bakers around the country. To subscribe or just
get a copy of the great catalogue, call 800/827-6836.
Channel surfing last weekend, I came across a British comedy series on KLRU
that reminded me of every hysterical restaurant and hotel job I’ve ever had.
Chef! stars black British comedian Lenny Henry as the hilariously
arrogant, mercurial chef/owner of the fictional Chateau Anglaise, presumably
somewhere in London. The episode featured the restaurant in receivership and
the chef attempting to change his extravagance and profligate spending. He
ranted to the sous chef about portion control and food cost on his signature
p�t� de fois gras only to have the dishwasher help himself
to several portions of the “meat loaf” during a busy lunch. Chef! seems
to be scheduled late on both Saturday and Sunday evenings.
Cooking for Old and Young Wines will be the focus of a cooking class at
Central Market on March 3 taught by chef David Garrido of Jeffery’s and Mark
Bliss, chef of Biga restaurant in San Antonio. Call 206-1000 to reserve a
space.
Ruta Maya Coffee Liqueur, produced in Mexico from the same beans used for
their famous coffee, is now on sale at many local liquor stores.The liqueur is
a wonderful addition to coffee drinks and makes a great ap�ritif.
This article appears in February 23 • 1996 and February 23 • 1996 (Cover).