SFC Chef Series: Spring Bounty

SFC Chef Series: Spring Bounty took place this past Sunday eve at La Condesa.

Following tradition, chefs hit us with a delicious array of dishes that are seriously worthy of better quality pictures... so, please be sure to check out La Condesa's Facebook album.

Ned Elliott (Chef and Owner) of Foreign & Domestic kicked the night off with Richardson Farms Pork Liver Custard with piquillo syrup, nasturtium salsa, and sherry caramel.

It was subtle and amazing...and a healthy serving for each person at our table.

Paul Qui (Executive Chef) of Uchiko surprised us by going vegetarian...or so I thought...

Spring onion dashi, spring vegetables (squash blossoms, baby zucchini, baby carrots), goats milk ricotta..... AND dehydrated Uni.

It's hard to describe what I experienced as I ate this dish. The ribbons of vegetables were light and crunchy, while the broth was thin yet flavorful. The Uni was the perfect seasoning and the bowl was NOT big enough. Seriously, I could have eaten 5 more.

Shawn Cirkiel (Chef and owner) of Parkside gave us Sloan Farms Crispy Rabbit with green garlic, pecans, glazed spring carrots, and red wine sauce. Isn't this plate gorgeous? A great display of Spring ingredients...and colors!

Bryce Gilmore (Chef and Owner) of Barley Swine --and Odd Duck Farm to Trailer--served a Milago Farms Soft Egg with elephant garlic puree, and pancetta shitake vinaigrette danube. I really enjoyed the runny yolk all over my pancetta. Is it because I love breakfast?

David Bull (Executive Chef) of the trio of restaurants at the bottom floor of the Austonian (Congress Restaurant) gave us Grilled Lockhart Quail with red romaine, candied orange, and cardamon yogurt. The quail nicely cooked and the yogurt gave a nice balance to the charred romaine.

Zack Northcutt (Head Chef) of Haddingtons and Mulberry ended our savory courses with a Windy Ranch Osso Bucco with polenta. This blew my taste buds away. I was very glad this powerful, flavorful, succulent dish came last! Delicious.

Laura Sawicki (Pastry Chef) of La Condesa served her most complex dessert yet-- Soncrest Farms smoked egg parfait with marcona almond, Oakhill Farms strawberry, quinoa, pickled mustard seed, and smoked sea salt. 

I have to say that this is one of my favorites (top three with her James Beard House dessert and the pie she served at Outstanding in the Field) 

Every dish was paired with a magnificent wine or beer, but this dish was paired with this: Del Maguey Crema de Mezcal, honey liqueur, cream, and house-made Froberg Farm strawberry soda. Kudos to Nate Wales for an amazing cocktail.

It was an outstanding meal. I think my favorite yet. It's amazing how much talent grazes the kitchens of our very own Austin's restaurants. I feel very lucky to have witnessed and tasted such delicious morsels.