H-h-hello? Is there anyone here? Looks like there’s some cobwebs to sweep away and bit of straightening up to do, but this appears to be the home of The Food Buzz. Looks pretty recognizable now that I’ve turned on the lights. Now, where did we leave things? We’ve been talking about Paul Qui, Charlie Trotter, some of the hottest young chefs in America, and giving readers the best recipes to showcase their own skills in the kitchen.
We’ve been away for a long time, which means there’s plenty to talk about! Past readers should remember our format well, but here’s a taste of what’s to come for our new visitors:
- A discussion of some of the best fall beers in stores around the country, including a visit to Great Lakes Brewing in Cleveland, Lakefront Brewery in Milwaukee, and Live Oak Brewing in Austin
- Though my colleague and dear friend Julie Springer-Holmes already touched on the life of Charlie Trotter in a post last week, we’ll spend our own day reflecting from a Chicagoan’s perspective about the chef that helped shape modern American dining. I can say for certain that Chicago’s culinary scene owes a great debt to Charlie Trotter, as do so many of us that were moved by his world-class food
- We’ll head into the bachelor’s kitchen for another round of fall recipes, including a new peach cobbler that blows our old one right out of the water and an Irish stew straight from the eternal emerald moors of the Kingdom, County Kerry
It comes late to this part of the world, but fall chill has finally reached Austin, yielding some beautiful days to head out and discover new food and drink options. We have some unfinished business around the local restaurant scene that will be addressed in the coming weeks:
- A discussion of Top Chef winner Paul Qui’s new signature restaurant, Qui, and the continued evolution of one of American’s hottest food cities
- My delightful vegetarian Poppy and I visit Arro, the new casual French restaurant in the heart of downtown (get the croque madame); The Food Buzz gets punched in the face (literally)
The Food Buzz may have been in hibernation for a little while, but we were far from dormant during the months away. We’re back and ready to hit the ground running: we’ve got great food, amazing drink, romance, fighting, and a little bit of comfort. Be sure to Like The Food Buzz on Facebook and follow on Twitter @Food_Buzz. It’s great to be back; let’s dig in!
Did you like this topic? If so, tell us what you think on Twitter @ModernSkillet or find Rob @Food_Buzz.