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Fareground Announces Opening Date

Fareground Announces Opening Date
Austin’s First Food Hall to Open in January

AUSTIN – December 14, 2017 – Named by Money Inc. as one of the seven most anticipated food halls in the world, Fareground is slated to open on January 18, 2018. Housed within Cousins Properties’ urban plaza at 111 Congress Avenue and designed by the award-winning Michael Hsu Office of Architecture, the site is curated and managed by ELM Restaurant Group (24 Diner, Easy Tiger Bake Shop & Beer Garden, Italic and Irene’s). Six operators, representing the city’s top culinary talent and a wide range of cuisines, are participating: Antonelli’s Cheese Shop, Contigo, Dai Due, Easy Tiger, Emmer & Rye and Komé/Daruma Ramen.

“It’s so exciting to be a part of a global dining movement and have the opportunity to showcase some of Austin’s best-loved chefs & restaurateurs,” says Bob Gillett, one of ELM’s founders. “I’m blown away by the passion, vision and camaraderie that went into this project, and can’t wait for opening day!”

FAREGROUND VENDORS 

Antonelli’s Cheese Shop

Named one of the top cheese shops in America by Travel & Leisure, Antonelli’s Cheese will offer a curated selection of cut-to-order cheese, charcuterie and artisanal pairings currently available at their popular Hyde Park storefront. Owners John and Kendall Antonelli will also incorporate their favorite cheeses in a variety of hot and cold items, including themed cheese plates, cheese & mac bowls, grilled cheese selections, tomato soup, salads, gourmet sandwiches and seasonal specialties. Nearby downtown businesses take note: They’ll also be offering cheese trays and catering options. And yes, there will be complimentary cheese tasting on site!

Contigo Fareground

Contigo’s chef Andrew Wiseheart (three-time nominee for Food & Wine’s People’s Best New Chef: Southwest) and co-owner Ben Edgerton will bring their casual interpretation of Texas cuisine and strong Southern hospitality to Fareground. Fans of the laidback eastside shop will be thrilled to see favorites such as the Contigo burger and crispy green beans on the menu. Exclusive to the downtown shop is locally sourced, natural chicken cooked on a rotisserie – perfect for dining in or an easy grab & go meal when paired with their housemade sauces and a wide selection of hearty salads and sides.

 Dai Due Taquería

Hyperlocal Dai Due – headed by chef Jesse Griffiths (a James Beard Award finalist) and co-owner Tamara Mayfield – has evolved over the last decade from on-farm supper clubs to the farmers’ markets to a brick-and-mortar restaurant & butcher shop. The team partnered with chef Gabe Erales for new concept Dai Due Taquería, which will feature tacos, tortas and molletes filled with Texas game (including wild boar al pastor, bison picadillo and venison barbacoa), Gulf seafood and innovative veggie combos (such as beet longaniza). Tortillas and masa will be made in house with Mexican heirloom corn milled on site. Don’t miss the authentic salsas and agua frescas made with locally sourced fruits and vegetables.

Easy Tiger

Easy Tiger – named one of America’s Best Beer Gardens by Food & Wine – pairs house-cured meats and sausages made by Andrew Curren (two-time nominee for Food & Wine’s People’s Best New Chef) with artisanal breads baked by head doughpuncher David Norman. Start your day with an espresso and pastry (including pain au chocolat, spiced Tiger Claw or cinnamon knot), tuck into a pastrami or corned beef on rye for lunch, snack on a German-style pretzel & addictive beer cheese over Happy Hour or indulge in a classic bratwurst in a pretzel bun for dinner. Be sure to pick up a loaf of freshly baked bread to take home.

Henbit

The team behind Emmer & Rye (crowned one of America’s Best New Restaurants by Bon Appétit) will launch Henbit at Fareground. At this new concept, chefs Kevin Fink (Food & Wine Best New Chef 2016), Tavel Bristol-Joseph and Page Pressley will continue their commitment to local sourcing, seasonality and working closely with farmers. Menus will span all dayparts and include healthy, approachable items. For breakfast, try the red fife kolaches with chorizo, cheese & local chiles or white Sonora wheat breakfast burritos. Later in the day, nosh on redtail shrimp poke with crispy rice salad or avocado & spaghetti squash salad with burnt pecan dressing. Partner Rand Egbert will lead the beverage program with offerings such as superfood lattes (try the matcha with lavender syrup or spiced golden milk) and Cascara and Yaupon teas.

Ni-Komé

Husband & wife chef/owners Takehiro & Kayo Asazu melded elements of Komé Sushi Kitchen (named one of the Best New Sushi Restaurants in America by Bon Appétit) and sister shop Daruma Ramen (downtown’s first ramen shop) to create new concept Ni-Komé. The sushi bar will feature combination sushi lunches (nigiri selection plus a roll) and Komé’s signature rolls, such as the spooky roll (spicy tuna, avocado, salmon and go-go sauce). The ramen menu will include Daruma’s famous Marudori (whole chicken broth) and vegan options.

The Fareground property also includes two bars that will be overseen by ELM’s Beverage Director, Master Sommelier Craig Collins. Within the food hall proper, the counter-service bar will offer 24 draft beers, wine and sake, as well as housemade draft cocktails specifically created to complement the diverse vendor offerings. The street-level exterior bar will open later in the spring and offer beer, wine and cocktails.

Once it’s up and running, Fareground’s hours of operation will be 7 am to 10 pm Monday through Friday and 9 am to 10 pm on the weekend. Contigo, Dai Due Taquería, Easy Tiger and Henbit will open with breakfast service; Antonelli’s Cheese and Ni-Komé will open at lunchtime.

Web: https://faregroundaustin.com/ @faregroundatx

 

This Tiny Country Feeds the World

Almost two decades ago, the Dutch made a national commitment to sustainable agriculture under the rallying cry “Twice as much food using half as many resources.” Since 2000, van den Borne and many of his fellow farmers have reduced dependence on water for key crops by as much as 90 percent. They’ve almost completely eliminated the use of chemical pesticides on plants in greenhouses, and since 2009 Dutch poultry and livestock producers have cut their use of antibiotics by as much as 60 percent.

One more reason to marvel: The Netherlands is a small, densely populated country, with more than 1,300 inhabitants per square mile. It’s bereft of almost every resource long thought to be necessary for large-scale agriculture. Yet it’s the globe’s number two exporter of food as measured by value, second only to the United States, which has 270 times its landmass. How on Earth have the Dutch done it?

This Tiny Country Feeds the World

This story appears in the September 2017 issue ofNational Geographic magazine. In a potato field near the Netherlands’ border with Belgium, Dutch farmer Jacob van den Borne is seated in the cabin of an immense harvester before an instrument panel worthy of the starship Enterprise.

The Range Episode 01: Beans

In our inaugural episode, we use the humble and ubiquitous bean to explore historical and current topics in Texas food. Beans here tell stories of belonging, from a 19th-century border dispute to a recent trip to Terlingua.

Beans | Foodways Texas

Welcome to The Range, where you’ll find unexpected stories about Texas foods and cultures. The Range explores the rich variety of Texas foods: from old traditions to new innovations, you’ll hear from a diverse set of Texans who are in the thick of growing, cooking, distributing, and eating food.

Save the Perennials…and Save the Community

Perennials prepare the soil of community for future growth. I read an article yesterday that demonstrates the importance of perennial & old growth: “This man is cloning old-growth redwoods and planting them in safe places”. From the article:

By cloning and replanting them in places where they once thrived but were lost, he is not only increasing their numbers but planting them in locations where they have a better chance of longevity. And the result is two-fold: Save the trees and save the planet (for humankind, at least, the planet will go on with or without us, but you know what I mean). Redwood trees are among the most effective carbon sequestration tools in the world, notes Moving the Giants, “Milarch takes part in a global effort to use one of nature’s most impressive achievements to re-chart a positive course for humanity.”

We can take his concept and create a case for the importance of identifying & supporting the long-term ‘investors’ in local communities. (A group in which I include myself).

For example, Austin is at risk of losing our identity as a sustainable ecosystem because the perennials–those who hold the history and have contributed both money & much more to the ‘soil’ in which the ‘new’ Austin has grown–are uprooting and finding new places to “get involved, stay curious, mentor others, [be the] passionate, compassionate, creative, confident, collaborative, global-minded, risk takers who continue to push up against [the] growing edge and know how to hustle” [source: Meet the Perennials]

We ‘perennials’ have come to Austin–and stayed–for reasons beyond money.  Our investment of time is the most valuable and vital for the future of the community. However, without acknowledgement and support for our contributions, we can easily leave and reroot elsewhere, something that’s happening daily. The myth of Austin is powerful, but it’s wearing thin. It is up to us to rewrite the story together.

Sources:

Austin Food Blogger Alliance 2nd Annual Colossal Curry Cook­-Off

AUSTIN FOOD BLOGGER ALLIANCE SPICES UP THE CITY WITH SECOND ANNUAL CURRY COOK-OFF

Colossal Curry Cook-­Off Brings the Community Together to Raise Funds for Local Non-­Profit

AUSTIN, TX (April 5, 2017):​ The Austin Food Blogger Alliance (AFBA) announces their second annual Colossal Curry Cook­-Off fundraiser, occurring Saturday, April 22, 2017, from 2:00pm­-4:00pm at Shangri­-La.
 
Open to the public, this irresistibly spicy event will give Austinites the chance to vie for the coveted title of Curry Champion of Austin. Everyone from professional chefs to home cooking enthusiasts are encouraged to enter the cook-off and compete for prizes by emailing AFBA at cookoff@austinfoodbloggers.org by April 10, 2017. All curry styles from across the globe are welcome – entries will be judged based on taste.
 
For those who aren’t ready to flex their own curry cooking muscle, tickets to the Colossal Curry Cook­-Off are on sale now on EventBrite and cost $20 per person, or $25 at the door the day of event (venue restrictions limit attendees to 21+ only). Guests of the cook­-off will enjoy tastes of all the curry recipes and tunes from DJ Dolomike, and will cast their votes for the People’s Choice award.
 
“Everyone in the Austin Food Blogger Alliance is so excited for this cook­-off,” says Kristin Sheppard, President of AFBA. “We think this will be such a fun event for the community and a unique way to raise some funds for a quintessentially Austin non­profit. We appreciate our local friends’ support however they can provide it, whether it’s buying tickets to attend the cook­-off or entering as a contestant and showcasing their curry-­cooking chops!”
 
Sponsored by Shangri-La, American Lamb Board, Savory Spice Shop, Austin Gourmet Popcorn, Wheatsville Co-op, Central Market and Uchi, the Colossal Curry Cook-­Off is sure to be a flavorful afternoon no one will forget. To enter or get more information on this event, please email AFBA at cookoff@austinfoodbloggers.org.

 

About Austin Food Blogger Alliance:

The Austin Food Blogger Alliance (AFBA) seeks to support a local membership of food bloggers and the community through educational initiatives, social events, philanthropic endeavors, and by upholding a commonly shared code of ethics. Formed in 2011, AFBA has over 100 active members blogging on a range of topics, including:

∙ Cooking or baking
∙ Restaurant reviews
∙ Beverages
∙ Special diets, gluten ­free, vegan, vegetarian
∙ Food photography
∙ Food trailers
∙ Farming and gardening
∙ Sustainability

The Austin Food Blogger Alliance is an organization of local food bloggers that seeks to support one another and the community through educational initiatives, social events, philanthropic endeavors, and a shared code of ethics. AFBA is a 501(c)(7) nonprofit organization led by an all-volunteer Board of Directors. Benefits of membership include:

∙ Invitations to members­ only events, classes, and informational panels
∙ Volunteer opportunities within the Austin food community
. Opportunity to contribute to the AFBA City Guide, which averages about 15,000 views per month
∙ Blog promotion via the AFBA website, Twitter feed, and Facebook page
∙ Access to the members ­only Facebook group
∙ Monthly newsletter with news, event announcements, and job opportunities
∙ The opportunity to connect with more than 100 like­minded Austin food writers

. …and more!
 
To learn more about what the food­ loving group is up to, follow AFBA on Facebook (Austin Food Blogger Alliance) Twitter (@atxfoodblogs) or Instagram (@atxfoodblogs).