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Advance Our Cause And Your Culinary Prowess!
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Fare Perspective Archive
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The Margarita and Dean Fearing
Posted on May 3, 2012 | No CommentsWe sat down with Dean Fearing to discuss the impact of the Margarita on Texas cuisine, his favorite variations, and the time Julia Child proved she was no lightweight. -
Thrill of the Grill
Posted on April 11, 2012 | No CommentsCentral Market's Thrill of the Grill is a celebration of innovation, experimentation, creativity, and most of all, great food and drink from mankind's oldest method of cooking. -
The Margarita and Matt Martinez III
Posted on April 4, 2012 | 1 CommentMore than fifty years ago, his grandfather started a Tex-Mex restaurant in Austin, but the Margarita they served then has evolved into what they're now serving up at Matt's Rancho Martinez. -
The Margarita and Mike Martensen
Posted on March 28, 2012 | 1 CommentMichael Martensen, of The Cedars Social gives us his perspective on Spring - and Summer's - ubiquitous cocktail, and provides a little history lesson or two in the process. -
Fare Perspective: Ganache
Posted on January 5, 2012 | No CommentsHe works with Rose Levy Beranbaum, runs a company called Pure Chocolate Desserts, and has served his creations to the President and First Lady. Zach Townsend knows a thing or two about Ganache. -
Fare Perspective: Smoked Beef Ribs
Posted on December 12, 2011 | No CommentsThere’s little doubt that in the world of Texas barbecue, brisket reigns supreme: From Austin’s Franklin, Lockhart’s trifecta, Houston standby Goode Company and Dallas’ ubiquitous Dickey’s, ‘beef’ is simply short... -
Fare Perspective: Larb
Posted on October 28, 2011 | 1 CommentA staple in Laos and the Esan Region of Thailand, Larb is a substantial salad with countless varieties, and we asked Bambu's Shelly Nan and Bounmee Nanthaphak to guide us through their version. -
Fare Perspective: David Uygur and Gnocchi
Posted on October 10, 2011 | No CommentsEver met someone who could talk for hours about a dumpling? We have. Lucia's David Uygur knows a thing or two about Italian food, and he was kind enough to share some of his extensive knowledge with us.