Chefs on the Auction Block

Bid on Austin's hottest chefs at the Edible Austin Third Annual Chef Auction

Kickstart the holidays by bidding on Austin's hottest chefs

Bryce Gilmore Barley Swine
Bryce Gilmore of Barley Swine Photo by Mel Cole
Callie Speer Swifts Attic
Swift's Attic's pastry chef Callie Speer. Photo by Swift's Attic/ Facebook
Sunday Supper with Monica Pope August 2013 Monica Pope
Chef Monica Pope Photo by Michael Saavedra
Paul Qui, chef/owner of qui restaurant in Austin.
Paul Qui of qui Photo courtesy of Qui
Chef Brian Malarkey to open Searsucker
Brian Malarkey of Searsucker
Bryce Gilmore Barley Swine
Callie Speer Swifts Attic
Sunday Supper with Monica Pope August 2013 Monica Pope
Paul Qui, chef/owner of qui restaurant in Austin.
Austin Photo Set: News_Jessica Dupuy_Chef David Bull_August 2011_david bull
Chef Brian Malarkey to open Searsucker

Have you fantasized about getting a table at such revered Austin restaurants as Ramen Tatsu-Ya, Barley Swine or qui without waiting in line?  Well, the Edible Austin Chef Auction 2013, taking place Thursday, November 21, at The Allan House, could be your chance.

For the third year in a row, the Edible Austin team has selected a group of Austin’s hottest chefs based on “their deep appreciation of cooking with seasonal and locally sourced foods and for their 'wow' factors,” says the magazine’s publisher, Marla Camp.

Attendees will have the opportunity to bid on custom dining packages by Paul Qui, Bryce Gilmore, David Bull, Josh Watkins, Tink Pinkard, Brian Malarkey, Monica Pope, Mat Clouser and Callie Speer, and Tatsu Aikawa and Tako Matsumoto.

The magazine conceived of the idea of a chef auction “to offer something exclusive and uniquely ‘edible’ to an audience we wanted to engage to support our local community food nonprofits during the holiday season,” explains Camp. The event’s beneficiaries include the Sustainable Food Center (SFC) and Urban Roots, selected because they “are in line with Edible Austin's mission to raise awareness of and celebrate local food and food culture in Central Texas as we change the ways people relate to their food." Last year, the auction raised more than $30,000 for these nonprofits.

Bryce Gilmore, known for using local ingredients at Barley Swine, is just one of the chefs looking forward to supporting a cause he believes in, adding “we’ve always been big supporters of Urban Roots and SFC, among other like-minded charities.”

Chef Josh Watkins of The Carillon is also participating as a way to give back to the food community. “Edible Austin is phenomenal to work with,” he says, “and we’re auctioning off a unique private dinner package that showcases local-inspired cuisine."

Callie Speer, pastry chef at Swift's Attic, is thrilled that she and executive chef Mat Clouser can benefit the community while also "creating new dishes that aren’t in the restaurant and giving our guests a one-of-a-kind experience," she says.

Those interested in a quick getaway can bid on a dream foodie weekend in Houston, which includes dinner for four at Sparrow Bar + Cookshop on a Friday night, followed by a Saturday morning visit to the Urban Harvest Farmers Market at Eastside with chef Monica Pope, and then a cooking class and lunch.  There are even options for those looking for a more convivial atmosphere instead of fine dining, such as a pig roast by Tink Pinkard for up to 30 people that includes sides like baked beans, potato salad, coleslaw, brioche buns and special roast barbecue sauce.

The evening begins at 6 pm with a cocktail hour and tastings from local chefs and artisans including Spoon & Co, confituras, Celtic Seafare, Pâté Letelier, Dos Lunas Artisan Cheeses and Princess & Mooses’s Sister Bakery. Beverages will be provided by Paula’s Texas Spirits, Tito’s Handmade Vodka and the Treaty Oak Bar, featuring spirit punches served up by guest bartender Bill Norris of Midnight Cowboy.

Details about all of the dining packages up for auction are available at the event's website. Tickets are $55 and available for prepurchase on the website or at the door.