Snack Bar is open from 7 a.m. – 12 a.m. and offers breakfast, brunch, sandwiches, organic wines, global appetizers and more.

Below Bethany prepares some samples for us at her makeshift station:

Bethany Prepares Snacks in the well-equipped KGSR studios

We enjoyed Rockstar Bagels with cream cheese and house-cured salmon, grits made with goat cheese, dill, and wonderful sweet gulf shrimp, and an egg and bacon sandwich. For a breakfasty dessert, we enjoyed blueberry greek yogurt with nuts and granola. All made with love for sure!

A couple weeks ago I had the opportunity to sample most of the items on the menu during an opening party for Snack Bar and I just loved the aprons, made locally by the Apron Vixen. I’m not sure she has a website but just call Snack Bar if you want to order one for yourself or to give to your favorite blogger as a gift

Check out their cute aprons (note this is not Bethany).

If you are viewing this on e-mail, visit Tasty Touring online to download the audio files:

Some things you might not know about the Soup Peddler:

• You must order your food by the Saturday night before the week you would like to pick it up or have it delivered. This is not fast food people. Sign up for his e-newsletter here.
• The Soup Peddler provides many mouth-watering options beyond soup including entrees and desserts.
• That adorable baby sitting in a pot on the back of the Soup Peddlers delivery vehicles is David’s daughter, Mia. She was not harmed in the shooting of that photo and is now almost two years old.

If you are viewing this on e-mail, visit Tasty Touring online to download the audio files:

Topics included:

• His biggest culinary influence (mom)
• Favorite local spots to eat — Uchi, Din Ho, and Chen’s Noodle House
• Fino’s Chef’s Table  Series
• The end of Gourmet magazine
• Tasting delicious dishes from both Fino and Asti

Photo Credit: Boots in the Oven

If you are viewing this on e-mail, visit Tasty Touring online to download the audio files:

The paper’s dining guide will come out on Friday. Below is a video of Mike and food writer Addie Broyles from a Statesman promotional video. See if you can figure out who’s who…

I met Mike in the parking lot at Emmis this morning and as he quickly changed his identity from regular guy to NACHO LIBRE REVIEWER. Evidence of the transformation is below as he shows off KGSR’s famous “Audience” sign.

Yes, he wore the mask throughout his interview with me, Bryan Beck, and guest host (and KVUE meteorologist) Mark Murray. We chatted about the austin360 Dining Guide, newcomer of the year Perla’s, his four star review of Carillon at the AT&T Center, 25 great dishes, and his short reviews of 100 places he’s eaten at in Central Texas over the past year.

Mike Sutter is a smart, sensitive, thoughtful food critic. While I may not always agree with his reviews, I always know that he has done his due diligence to give every restaurant a fair shake.

To listen to the segments, click on the links below (or if viewing this post on e-mail or reader, click here):

Idlys – Steamed while dumplings made out of rice and black lentil
Vadas – Deep fried black lentil batter seasoned with pepper, cumin, curry leaves, ginger & serrano chilies
Khati Rolls – Flat bread rolls stuffed with Paneer cheese & Red peppers (like an Indian breakfast taco!)

Dipping Sauces

• Coconut chutney
• Ginger pickle in a spicy tamarind sauce
• Makhni sauce – Cashew nut, cream & tomato based sauce

Chai tea

Cardamom & Cinnamon rolls with toasted coconuts & almonds (the rolls were pillsbury but Chaya added the cardamom and toasted coconuts and almonds to make them more interesting).

Check out Chaya’s web site, Vegicurean.com to listen to the segments, sign up for one of her classes, check out some of her recipe suggestions, and much more.