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Central Market + Maffei: Better Than a Halftime Show
We review the recent Chef’s Table class at the popular cooking school
"...you and the night’s other students how to make Beef Wellington and some fine accompaniments. And you’re going to..."

Jan. 24, 2018 Food Post by Wayne Alan Brenner

Crazy Sexy Cool Valentine’s Day Date Ideas
Staycations, cooking classes, and aphrodisiacs for brownie points
"...choices include truffle pasta, Osetra caviar and dry aged beef tartare, plus entrées like six-day aged rohan duck and..."

Feb. 13, 2019 Food Post by Emily Beyda

The Bakehouse Restaurant and Bar
"...Coast town that recalls a time in America when beef Stroganoff epitomized gourmet cuisine. It is one of those..."

Aug. 4, 2000 Food Review by Rachel Feit

Cookbook Reviews
Gift guide
"...magazines. Novice cooks needn't be intimidated, either; for every Beef Wellington (an opulent dish of beef tenderloin topped with..."

Dec. 10, 2004 Food Feature by Barbara Chisholm

A Beginner's Guide to Marijuana Edibles
Forays into cannabis cookery
"...is the right one? Just as with pesto or beef Wellington, there are endless best recipes for green goodies..."

Jan. 6, 2017 Food Feature by Alice B. Toker

Food-o-File
Who Wants to Eat Like a Millionaire? and more from Cuisines Editor Virginia B. Wood.
"...Hosts Danny Hamilton and Paul Hilliard fed their guests beef Wellington prepared by La Traviata's Marion Gillchrist while local..."

Feb. 16, 2001 Food Column by Virginia B. Wood

Food-O-File
"...Mother's Day dinner for four ($40 to $60) including Beef Wellington, Stuffed Salmon or Cornish Game Hens, plus two..."

May 9, 1997 Food Column by Virginia B. Wood

Fork & Vine
Fork & Vine caters to grownups
"...No such aid was waiting for the short rib Wellington ($20), a dish that pretends nouvelle cuisine never happened...."

March 13, 2015 Food Feature by Brandon Watson

The Mansion at Judges' Hill
The Mansion's intimacy and opulence are hard to top
"...tenderloin, and umami-laden lamb ravioli. The playful petite medallions "Wellington" ($21) were a deconstructed version of the traditional beef..."

Sept. 19, 2008 Food Review by Wes Marshall

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