Tuesday, November 18, 2014

Brooklyn Brewery Mash - Dinner on the Farm

Full disclosure: I was invited to this event on behalf of Porter Novelli.

This weekend I had the pleasure of attending the Brooklyn Brewery Mash's Dinner on the Farm event. It was rainy, chilly, and very uncharacteristic weather for Austin, but the good food definitely made up for it and the bonfire kept us warm.

As we all know, my camera situation is dire. Please forgive the shoddy iPhone 4S pictures.

According to the website, the Brooklyn Brewery Mash is "America's largest traveling food and arts festival. The Mash is a week of parties, comedy, concerts, pop-up supperclubs and readings, all featuring humanity’s favorite beverage in 12 American and European cities."

Food was provided by Odd Duck (one of my favorite new restaurants in town!) with bites from Blackbird Bakery and Yeti Custard, plus more deliciousness from Cuvee Coffee, Treaty Oak Distilling Co and Liber and Co and cool leather goods from Stowe Provisions.

Did I mention the Brooklyn Brewery beers? They were all pretty fantastic: Brooklyn Beers
1/2 Ale, Winter Ale, AMA Bionda, Post Road Pumpkin Ale, Lager 

Waterloo gin might also be my new favorite.

Hayrides took visitors on a tour of the farm. From livestock to crops, the Simmons Family Farm is a family owned and operated farm located just outside Austin. The farm produces both livestock and vegetables on its 131 acres.

Our dinner, cooked by Odd Duck, was actually made using produce from the farm! Here's the amazing menu... Passed Appetizers: Coddled quail egg, smoked trout roe, shiso.
Stone crab salad, seafood crackling, green papaya and Meyer lemon ​Dinner: Turkey steamship: shishito and giblet gravy, mushroom. Texas boil: Yukon potatoes, sweet corn, fermented chilies.
Simmons Farm Greens: swiss chard, spinach, lightly charred, vinaigrette. Grilled broccoli, cabbage, Texas apples, radish, aerated scrambled eggs. Jalapeno and cheddar cornbread: Richardson corn meal, fresh masa, house cultured butter Dessert: Sweet potato pie: gingered crust, sweet potato marshmallow.

The Brooklyn Brewery Mash Tour is going through major cities and celebrating everything that makes those cities great! Since urban farming is so important to Austin culture, the Simmons Family Farm was the perfect place to kick off the week of fun events.

There are still tons of events happening in Austin this week, you won't want to miss this! And if you're not in Austin, check the website to see when the tour is coming to you.

Spicy Turkey Meatloaf with Yellowbird Sauce

 Full Disclosure: I got a bottle of Yellowbird sauce as a gift for attending Byte of Texas. I loved it so much, I decided to do a recipe with it! I also got to meet one of the founders of the company. Opinions are my own.

I wish I had more to say than "hey I finally found these pictures but I am too exhausted to think of something witty" but I don't. But it's a recipe, so there's that! I apologize for the pictures, I'm still using Cory's camera and I am just not used to it.

During Byte of Texas I discovered Yellowbird sauce. It's deliciously spicy, and locally made in Austin. I immediately decided to make a spicy meatloaf with it, it's that good.

This meatloaf is gluten-free and paleo friendly. Protein-packed and so full of flavor. Enjoy!

Spicy Turkey Meatloaf with Yellowbird Sauce

  • 1 lb ground turkey
  • 1 cup fresh spinach
  • 1/2 cup almond meal
  • 1/4 cup diced mushrooms
  • 2 eggs
  • 1/2 diced onion
  • 1 tsp diced garlic
  • 1 tbsp olive oil
  • optional: grated parmesan cheese

For the Sauce

  • 1/2 cup Yellowbird sauce (or hot sauce of choice)
  • 2 tbsp tomato paste
  • 1 tbsp fresh squeezed orange juice
  • 1 tbsp maple syrup

-Preheat oven to 350 degrees F.

-Over medium heat, toss the olive oil with the onion, garlic, and mushrooms. Cook until onions are translucent and let cool.

-In a small bowl, mix together sauce ingredients. Set aside.

-In a large bowl, combine the rest of meatloaf ingredients, being careful not to over-work the meat. Press meat into a greased loaf pan. Top with half of the sauce.

-Cook for 1 hour and 20 minutes, until firm and cooked through. Finish with the rest of the sauce.

Sunday, November 16, 2014

The Blog Gods Hate Me.

It's November. I've yet to post a single Thanksgiving recipe. Let me tell you my sad, sad tale.

So my Canon Rebel T3 is lost in the mail. Officially. The post office has even suggested we file the insurance claim.

Anyone know how long those take? My guess is: a long. ass. time.

Camera, memory card with 4 years of photos, and lens: poof. Lost in the abyss that is the Austin Postal System.

So I have fiancé's camera. It's older, bulkier, and less user-friendly for people like me who guess and check and hope for the best.

But the enormous memory card it takes, with the last 3 recipes I've created and saved, is MIA. No idea where that is.

We're getting a new card for the recipes/pictures I need to take for an upcoming campaign (fingers crossed we can find one, I haven't seen one of those dinosaurs in years), but seriously.

Did I mention my iPhone 4S took a bath last summer and the camera has never been the same? I can't even fudge it in the meantime with PHONE PICTURES, ugh!

W.T.F, Blog Gods??

Send some good vibes my way. Specifically camera-finding good vibes.