Chef’s for Farmers Cocktail and Sous Chef Mix-Off 2016

Another Chefs for Farmers event, goes off without a hitch. During this year’s Chef’s for Farmers Cocktail and Sous Chef Mix-Off, guests enjoyed creative bites and booze while feasting on the music and views from DEC on Dragon.

A savory, soft, pork tongue tamale, made with fresh masa, sweet corn avocado and chiles from Tony Ibarra of Small Brewpub easily won me over. I even managed to shimmy my way back downstairs for a second forking towards the end of the evening. Meanwhile upstairs, Uchi served up a smoking kabob with tender sweetbreads and beef. Sarah Green from the Joule upgraded what it means to eat a Frito pie. The empanada style bite was filled with Texas chili, cheddar, and topped off with a little crème fraiche, peppers and cilantro verde hot sauce. Pretty spicy stuff was happing with that little hand pie.

Spirits also flowed beautifully during the occasion. Using Patron and Makers Mark, cocktail creators got crafty. Jesse Powell from Parliament served up Woodshed, a smoky peachy inspired elixir made with Patron Silver, tabacco flavored tincture and rose water molecular air. Staved and Confused was also delightfully zesty provided by the good folks at Rapscallion.

After the panel tasted and deliberated, they made their final decision. Once again, Chef Brian Bell of Blind Butcher was the reigning palate pleaser with his Texas Summer Sausage made with bone marrow barbecue brisket, grilled chicken, pork and baked bean sausage.

Now, it’s time for the main event. Officially anxious for September 23-25th. TXmB