RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Pecorino Romano PDO Tamale
Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro | Chef Zechariah Perez of Odd Duck
Cavatelli alla Norma
Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake | Chef Peter Klein of Holiday
Menudo Ramen
Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio
Basil Tamal
Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf | Chef Taylor Chambers of Suerte
Pink Pineapple and Star Fruit
Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje
Summer Samurai
Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel
As You Were Old Fashioned
Brown Butter-Infused Rye Whiskey, Maple Oleo Saccharum, Orange | Bartender Cameruhn Garner of The Archer Hotel
Strawberry Kolache
Cream Cheese, Strawberry Jam, Crumble | Pastry Chef Jules Stoddart of Little Ola’s Biscuits
Charred Cabbage
Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin
Whole Wheat Hazelnut Cake
Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop
Grapefruit Curd
Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko
Crawfish Pie
Crawfish Tails, Celery, Onion, Bell Pepper, Sharp Cheddar | Pastry Chef Jules Stoddart of Little Ola’s Biscuits
Fried Green Tomato Po’boy
Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club
Tomato Leaf Risotto
Tomato Leaf Pesto, Pickled Tomatoes, Pickled Celery, Arugula, Pecorino Romano, Olive Oil | Chefs Sarah Heard and Nathan Lemley of Foreign & Domestic
Grilled Akaushi Wagyu
Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin
Poppy Lou Paloma
Spice-Infused Mezcal, Rosé Pamplemousse, Lemon, Grapefruit, Elderflower Liqueur | Bartender Conor O’Reilly of In Plain Sight