My reliable neighborhood full-service Mobil gas station/garage is no more. Left in its place, in the parking lot, is a delightful, delectable pizza and pasta trailer called Giovanni Pizza Stand, at the southwest corner of S. Lamar and Barton Skyway in Austin. I've only had two of the pizzas so far—the Margarita and the Greek—but they're heavenly if you're a fan of thin crust. Wafer-crisp, just the right ratio of toppings to dough (for me it's 2/3 topping, 1/3 dough), very flavorful, and seemingly light on the oil. Not a speck of grease graced the container when I finished. I've since been tempted to reuse the box to package gifts! I've heard that the owner/chef at Giovanni used to be a chef at the former Mezzaluna downtown, which explains that not-your-average-pizza-stand subtlety in taste. Comparable in price and a lot tastier than fast-food pizza, Giovanni offers a few tables and chairs for dining alfresco in the evening shade as well as takeout.
It seems I have a lot to learn when it comes to the fine art of pit-mastering.
Last evening, I attempted to make Dr Pepper Barbecued Chicken, a recipe from John de Mers' forthcoming book Follow the Smoke: 14,783 Miles of Great Texas Barbecue (Bright Sky Press). Dr Pepper enjoys a long tradition in Texas, having been invented around 1885 at Castle's Old Corner Drug Store in Waco. Over the years, the drink has been advertised as an aphrodisiac—It makes old men young, and restores vim, vigor, and vitality—and as a stimulant; "Tonic, Brain Food, and Exhilarant!"
Whenever I have a rare burst of Saturday morning energy (and a craving for homemade soup or a special salad or stir-fry), I head over to Sunset Valley Farmers Market, just outside of Austin in Sunset Valley. Summer happens to be an especially favorite time for me to go, despite temps hovering close to 90 degrees by 11-ish, when I usually arrive there. Despite not getting there at the opening hour of 9 a.m., I can still find excellent selection. You see, I love making gazpacho, and there's no place or time of year better to find homegrown, organic tomatoes—the key ingredient—than the farmers' markets. I can also find fresh homegrown cucumber, onion, garlic and jalapenos, the supporting ingredients there. Plus, once you've cooked with garden-fresh garlic, store-bought never quite measures up.
I've been giving my trusty Weber kettle grill a workout lately, and this past Sunday, I tried my hand at making the perfect sirloin steak, seared and slightly salty on the outside, pink in the middle, and tender and toothsome at the same time. While I prepared the grill, I remembered our June 1997 story on Tom Perini's restaurant in Buffalo Gap, a popular place called the Perini Ranch Steakhouse, which has won kudos for its meat as well as its pecan-studded (and whiskey-laced) bread pudding. I remembered that we had published Tom's recipe for his foolproof steak rub, and I searched for "Perini" on our Website. His steak rub recipe came right up.
Sunday morning. 8 am. The topic is "Food as Art." And the venue is the self-service "gallery" in the Whole Foods flagship Austin store between 5th and 6th at Lamar. Warning: the exhibit is only good for about 20 minutes, so you have to be quick.
Until last Saturday, I had forgotten how long it's been since I had a really GREAT glass of iced tea. And that glass of tea sent me into a reverie about the pursuit of perfection in small things. Who served this transcendent chilled concoction? Trio Restaurant at the Four Seasons Hotel-Austin.