Italy

Categorized | Featured

It’s a Lively, Laid-Back Picnic for Chefs 4 Chefs

Print Friendly
Waiting for the event to start: Culinaria CEO Suzanne Taranto Etheredge (from left), Daniel Durmeier and Bruce Auden of Biga on the Banks and Jason Dady of Two Bros. BBQ Market and other restaurants.

Waiting for the event to start: Culinaria CEO Suzanne Taranto Etheredge (from left), Daniel Durmeier and Bruce Auden of Biga on the Banks and Jason Dady of Two Bros. BBQ Market and other restaurants.

Chefs 4 Chefs, the local organization of chefs helping other chefs in a time of need, staged a pop-up picnic Monday night in the sprawling patio area at Two Bros. BBQ Market.

Jesse Perez and his staff from Arcade Midtown Kitchen get chicken ready for the smoker.

Jesse Perez and his staff from Arcade Midtown Kitchen get chicken ready for the smoker.

Though the throngs filled out three stretches of picnic tables stocked with plastic ware, disposable plates and paper boats, the menu was not like most picnics you’ve probably been to in the past.

Texas Shrimp with Chile-Lime Rice Noodles.

Texas Shrimp with Chile-Lime Rice Noodles.

Instead of cold fried chicken, Jesse Perez of Arcade Midtown Kitchen offered Marinated Smoked Chicken. The watermelon was there, but Mark Bliss’ team from Bliss featured it in a salad with crab meat and a crackling sprinkle of salt. Robbie Nowlin from Las Canarias offered deviled eggs with touch of curry and a piece of crispy fish skin on top.

Curried Deviled Eggs with Crispy Skin

Curried Deviled Eggs with Crispy Skin

Stefan Bowers of Feast spiced up corn on the cob with green onion-chile butter, while Jorge Hernandez of Qui in Austin offered a Spanish potato salad complete with fish roe on top. Steve McHugh offered some of hisĀ  Cured charcuterie while Mark Weaver of Tre Trattoria was in charge of an artisanal cheese plate.

Crawfish Boil

Crawfish Boil

Bruce Auden of Biga on the Banks offered a summer rice noodle bowl spike with chile and lime before being tossed with Texas shrimp, cilantro and peanuts. The evening’s host, Jason Dady, offered a crawfish boil with sausage, mushrooms and potatoes. Emilio Soliz of Two Bros. closed out the savory dishes with cherry-glazed baby back ribs and mustard-smoked pork butt.

For those with a sweet tooth, John Russ of Luke offered Ms. Cora’s Strawberries with rum-soaked pound cake and whipped cream, while Johnny Hernandez sent along Fruteria fruit cups, which many of the attendees were planning on having Tuesday morning for breakfast.

The money raised from the event will go to help a local chef who is dealing with cancer and, as a result, unexpected medical bills. Culinaria helped organize the event, which featured Branchline beers and numerous wine selections.

Happy, hungry patrons.

Happy, hungry patrons.

The Chefs 4 Chefs

The Chefs 4 Chefs

 

Be Sociable, Share!
Be Sociable, Share!

Comments are closed.