“Foodie Fridays” in Austin
As I mentioned in my Tech Support Monday this week, we recently ate at this restaurant near the lake in Bee Cave, just west of Austin. It offers contemporary casual coastal cuisine in a modern West Indies setting. You have the feeling of being in a tropical paradise with the menu highlighting coastal food from around the world.
CAFÉ BLUE http://cafebluetx.com
Café Blue’s chef Ben Nation has traveled extensively through Europe to further his culinary education. He has also held positions in San Francisco, Manhattan and his native Boston before embarking on a new adventure here in Austin. Chef Ben joined the teaching staff at The Texas Culinary Academy (one of a handful of Le Cordon Bleu teaching institutions in the US) where he became recognized as a exemplary Le Cordon Bleu chef. Café Blue has been awarded the 2013 Open Table.com Diner’s Choice Winner for Best Seafood and Good for Groups. Also, in 2013 it was named the People’s Choice Award Winner for the Taste of Lake Travis. Some of what Chef Ben has on his menu … From the Oyster Bar: Island Ceviche – fresh fish marinated in lime juice and topped with tropical fruit salsa…From the Hot Appetizer menu: Truffled Tenderloin Tips – blackened beef tenderloin tips topped with Parmesan cheese and truffle oil, served with béarnaise sauce for dipping or how about Coconut Shrimp – beer battered, sweet coconut crusted Gulf Shrimp with jalapeno-apricot marmalade or Oysters Rockefeller – broiled oysters with bacon-Pernod creamed spinach and lemon garlic bread crumbs. On the dinner list: Cedar Plank Salmon – brown sugar-ancho chile crusted Atlantic salmon with blue crab butter sauce served with rice pilaf and mint cucumber slaw or Dirty Drunken Smoked Beef Tenderloin – an 8oz smoked and sliced beef tenderloin in a Forty Creek Whisky bacon-brown sugar sauce served with thick cut Shiner Bock onion rings and creamed spinach. Feel like seafood? There is a choice of simply grilled fish that is lightly seasoned with Steve Marlin’s Seafood Seasoning, brushed with lemon and olive oil and served with rice pilaf and sautéed spinach. You can choose from Mahi-Mahi from Guatemala, Rainbow Trout from Idaho, Chilean Sea Bass from the Pacific, Redfish from Texas and Ahi Tuna from the Pacific. Of course, you can’t leave without dessert! Among your choices are Rum & Caramelized Apple Bread Pudding with Amy’s Rum Raisin ice cream and Don Q rum caramel sauce…Chocolate Flan Cake with Grand Marnier crème anglaise, cajeta and fresh strawberries or how about Crème Brulee – a cinnamon Kahlua spiked crème brulee topped with fresh seasonal berries.
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As always, local events and information are brought to you as a courtesy of Dorie Dillard, Coldwell Banker United Realtors, your NW Austin Real Estate Consultant. Please watch for future Dorie picks for Austin dining experiences!
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