Food

 Bryan Maxwell

Texas Wings

Texas Wings

I feel like summer means something else outside of Texas. I hear people chatter about how hot it is here, or how hot it is there. Meanwhile I’m staring the mercury square in the face wond’rin what in the world they’re talking about. Here in Central Texas we have what they call “dry heat.” Once you […]

 Bryan Maxwell

The Hammered Hen (Beer Can Chicken)

The Hammered Hen (Beer Can Chicken)

Story, photos and playlist by Bryan Maxwell Everybody’s got their own way of doin’ things. From eatin’ cereal to brushing your teeth, we pretty much all do everything a little different. I think that’s a good thing. Differences make the space for innovation, creativity and uniqueness. The space between how it has been done and how you […]

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Bohemian Nights at Frontera Audubon

Bohemian Nights at Frontera Audubon

by Chef Stefania Trimboli-Wright • photos by Tam Corbette Lopez On Thursday May 12th, the Texas Chefs Association was found grilling over some open fires at the 5th Annual Dine on the Lawn presented by and benefitting the Frontera Audubon in Weslaco, Texas. This little (big!) urban nature preserve is 15 acres of native beauty, […]

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Grilled Polenta Cake

Grilled Polenta Cake

by Chef Stefania Trimboli-Wright For the Frontera Audubon event on May 12th I made a grilled polenta cake. Usually polenta is know for being this grits-like, creamy side dish. Since I can’t help working with fire, I threw that polenta on the grill. And the result? A crispy, charred outside and that familiar creamy inside. […]

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Carrot Muffins

Carrot Muffins

by Chef Stefania Trimboli-Wright Sometimes it takes a little sugar to get a kid to eat his vegetables. Carrots have a natural sweetness to them which makes it easy to sneak them into some Carrot Muffins. I like mixing the flours to produce a less grainy muffin. Of course, there are a few flour alternatives […]

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Wildfire Dinners

Wildfire Dinners

by Chef Stefania Trimboli-Wright I knew I wanted to have another creative outlet besides the daily menu. The idea started forming in my mind, all local fresh ingredients would be the stars, a warm communal setting with stringed lights hanging over head would be the backdrop. The ambiance, created by the live music filling the […]

 Bryan Maxwell

Smokin’ Ribs on a Sunday

Smokin’ Ribs on a Sunday

There’s something beautiful about Sunday. First, most of us get off work and second, each one’s a little different and unique. You only get about four a month — so I say use’em wisely. I prefer my Sundays to revolve around being outside with family & friends, good music, ice chests full to the brim with whatever […]

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French Cooking

French Cooking

By Stefania Trimboli France has one of the most important cuisines in the culinary industry. It is classic and at times considered the beginning of it all. When you go to culinary school to study, you study classic French cooking and all it’s techniques. It’s the foundation of food. French Onion Soup Ingredients: Butter (as […]

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Parmigiano-Reggiano

Parmigiano-Reggiano

by Carlos Almaraz,  Cheesemonger Parmigiano-Reggiano (par-mee-JAH-noh-reh-JAH-noh) is undeniably the “King of Cheeses.” Personally, it has to come in second as one of my favorite cheeses of all times. Parmigiano-Reggiano is very complex and subtle; it is also undeniably rich. It has a vast range of applications, however it is most commonly grated in pastas.  Two […]

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Spanish Heat

Spanish Heat

By Stefania Trimboli There is no place like Barcelona, Spain. Settled in the northeast coast of the Iberian Peninsula, it is the capital of Catalonia, Spain. The energy that this city has is so different than anywhere else. The fresh, young spirit completely carries you away. Timeless Gaudi creations are at every corner, nestled in […]