This fall, the Sustainable Food Center takes you into the kitchen with its new Chef’s Table Cooking Series.
Four local chefs will create intimate, demo-style dining experiences for the series, held at the center's teaching kitchen in East Austin. Guests will have the opportunity to observe as chefs prepare a multi-course meal using locally sourced ingredients, while teaching about technique, flavors, and sourcing. Beverage pairings will include Becker Vineyards, Fall Creek Vineyards, Driftwood Estate Winery, Hye Meadow Winery, and St. Arnold Brewing Company.
The series starts on September 16 with chef Peter Maffei of the much-anticipated Cannon + Belle at the Hilton Downtown. “Cannon + Belle celebrates the essence of Austin by showcasing the best of local farms and food artisans,” says Maffei. “We’re excited about Cannon + Belle’s participation in the Chef’s Table dinner since it’s a great opportunity to experiment with a few new menu ideas while using the finest local ingredients. It’s the perfect sneak peek for the community as well.”
November 11 will feature chef Saul Arteta and wine chemist Sisi Berry of Mi Paella, a unique catering outfit specializing in handcrafted large-scale paellas, as well as artisanal wine classes and wine consulting. “A main pillar in my company is cooking my paellas from scratch in front of the guests so they may watch, smell, ask questions, wonder, and get excited,” says Arteta. “I feel a responsibility, not just as a chef but as a person, to find ethically and organically made products that marry the flavors of Texas with the flavors of my home, Spain, to make something beautiful.”
On November 4, Jesse Griffiths of Dai Due will present his award-winning, hyper-local cuisine. Jack Gilmore, of Jack Allen’s Kitchen and the new Salt Traders Coastal Cooking, will close the series on November 29.
“The class will be totally open and I encourage folks to ask questions," Gilmore says. "If you’re going to Jack’s house and watching Jack cook, that’s what it’s going to be all about. Just having a lot of fun and eating a damn good meal.”
Tickets are $125 per person and can be purchased for one or more of the dinners here. Proceeds will help SFC address hunger relief and sustainable agriculture in the Austin area.
“We are thrilled to be partnering with these four talented and locally minded chefs to offer our community a fun, educational and delicious way to give back to SFC,” says Ronda Rutledge, executive director of Sustainable Food Center.