Sugar and Smoke to open in Fredericksburg
The Pastry Queen, Rebecca Rather, is planning a new restaurant. Her original place, Rather Sweet, has been closed for renovations and will reopen in January as Sugar and Smoke.
She will be teaming up with award-winning Wagyu brisket and steak chef Nicole Davenport on the venture. “Our mission at Sugar & Smoke is to create dishes sourcing fresh, locally grown products that represent the best Texas flavors and styles!” the website says.
Breakfast foods will include quiche, French toast and omelets, while lunch will bring a half-smoked chicken, pork-stuffed loin and pecan-smoked brisket.
The dessert list will include pocket-sized key lime pies, tuxedo cake, Italian cream cake, hot chocolate cake, red velvet cupcakes, Big Haired Lemon Tarts, Garrison Bourbon apple pies and tiramisú.
Sugar & Smoke will also serve all of your favorite Beer and Wines as well as a selection of grab and go lunches including wraps, chicken salad, chips, and drinks.
The bakery/cafe will be open from 7 a.m. to 4 p.m. Tuesday-Saturday with a Sunday Brunch each week from 10 a.m. to 2 p.m.
For more information visit www.sugarandsmoke.com.
New items at Auden’s Kitchen
In time for fall: Tomato Chipotle Goat Cheese Soup at Auden's Kitchen.
Auden’s Kitchen, 700 E. Sonterra Blvd., has introduced a new menu for the fall and winter seasons.
Tamarind-glazed quail with an Asian sesame slaw, mussels steamed with a local brew and served with fries, garlicky white bean dip with flat bread, and tomato chipotle goat cheese soup are among the small plates on the menu. Large plates include pan-seared salmon with feta polenta cake, Texas antelope and quail, and a seasonal ravioli.
Happy hour is from 3 to 7 p.m. daily with a new bar/patio menu. Snacks start at $4, while house cocktails are $5 and select wines and beers are $4.
For more information call (210) 494-0070 or click here.
Celebrate a new Texas bourbon
.36 Texas Bourbon Whiskey
Ranger Creek Brewing & Distilling, 4834 Whirlwind Drive, is celebrating the release of .36 Texas Bourbon Whiskey with a launch party from 7 to 9 p.m. Saturday, Nov. 26, just after Thanksgiving.
The event will featuring food from Lüke, 125 E. Houston St., including cochon du lait jambalaya, house-made sausages, Ranger Creek OPA-fried chicken, traditional Southern sides and bourbon pecan pie.
You can meet the distiller and have your bottle signed.
The cost is $60 a person, plus tax and gratuity. To make your prepaid reservation, call 210-227-LUKE or email firstname.lastname@example.org.
Dady, Rather part of Pyles’ Celebrity Chef Dinner
Lodge Restaurant of Castle Hills chef Jason Dady and Rebecca Rather are among the six chefs who’ll be part of the lineup for the 12th annual Stephan Pyles Celebrity Chef Dinner & Live Wine Auction, which is set for Dec. 4 at Pyles’ flagship restaurant in Dallas.
The event, presented under the auspices of the Wine & Food Foundation of Texas, raises money for the Stephan Pyles Culinary Scholarship.
Pyles will be cooking as well as Renee Morgan from Le Cordon Bleu College of Culinary Arts in Austin, who was the 2011 scholarship winner, David Garrido of Garrido’s in Austin and Nick Badovinus of Neighborhood Services Bar & Grill in Dallas. this is the second time Dady has participated in the event.
A Champagne reception kicks off the evening at 6 p.m. with dinner at 7 p.m. Seating is limited and reservations are required. The price is $150 a person (tax and gratuity included). Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.
According to a press release about the dinner, “The Stephan Pyles Culinary Scholarship is based upon an “Iron-Chef”-style cook-off each spring. Numerous students apply from across the state, and the top three applicants are selected for the challenge; the students must create a three-course menu utilizing a predetermined list of Texas ingredients.”
County Line class canceled
The County Line, 10101 I-10 W., has canceled its November cooking class. The class, which was set for this Friday, was too close to Thanksgiving for so many of the regulars, pitmaster Garrett Stephens said.
We’ll announce the next class as soon as it is scheduled.