According to my web research, Passover officially ended last night. I must admit that I didn’t keep Passover after the first night Seder since we were traveling and I didn’t want to miss out on any culinary delights. However, I thought I’d share a bit about how we did celebrate.
Last Sunday, I spent the day with my mom and cousin Jami in Berkeley preparing for the next night’s dinner. Obviously, my contribution was the Matzoh Crack. When I found a six pack of HE’BREW, The Chosen Beer, at a nearby …

This Saturday, I was one of about 50 lucky people who attended a beer and cheese class taught by Amy Cartwright, co-owner of Independence Brewing Co., and John and Kendall Antonelli, owners of the soon-to-be-open Antonelli’s Cheese shop in Hyde Park.
Full disclosure, I helped plan the event along with Amy and John but since I paid for my own ticket and all, I’m allowed to blog about it, right?!
Below is a photo that Adam took of the setup — five large picnic tables seated ten people at each. It was …

I hope you can join us this Saturday, Dec. 19 from 1 p.m. – 3 p.m. for a special cheese and beer class, tasting, and brewery tour at Independence Brewing Company in Austin.

We’ll enjoy samples and learn about four different local brews and four cheeses carefully selected to pair with these beers. Cheese will be served with slices of Bona Dea bread. There will be time for additional beer sampling and brewery tours after the class.
Cost: $17
For planning purposes, all tickets must be ordered by Wed., Dec. 16: http://www.brownpapertickets.com/event/92159.
NOTE: No …

Welcome to the second in a series of three Austin Food Deals posts. Yesterday, the topic was “Freebies and Groceries.” Today the focus is on complimentary appetizers, happy hours, and price fixe menus.
Thanks again to Moriah Butler, communications major at the University of Texas, for her generous fact checking help.
Complimentary Appetizers
When I go out for a nice meal, I love a little gesture that makes me feel welcomed and special from the get-go. An easy way to do that — warm up some rolls and serve some whipped butter with …

Sourdough likely originated in Ancient Egypt at around 1500 BC, and was probably the first form of leavening. Sourdough was the main bread made during the California Gold Rush, the Klondike Gold Rush, and the Colorado Gold and Silver Boom of the late 1800’s AD.
The bread became so common that “sourdough” became a general nickname for the gold prospectors — especially in Northern California. Conventional leavening agents such as yeast and baking soda were less reliable at the altitudes and temperatures faced by the prospectors. The sourdough starter had to …