(512)Brewers Dinner

October 27^th, 6:30pm       

   $55

passed seasonal hors d’oeuvres

salade lyonnaisse, smoked romaine, frisee, poached farm egg, shaved seasonal vegetables, lardons

       512 One

salmon crudo, caramel powder, curry, fruits, nuts, mushroom tuile  

       512 Wit

pork belly & grilled octopus,  green olive puree, crispy sweet potatoes, squid ink vinaigrette

       512 alt

bourbon pumpkin pudding, pureed raisin, sage sugar, marshmallow, brown butter ice cream

       512 ipa gravity cask

Come and get it before everyone finds out!

We’re planning a whole summer series of our popular themed chef evenings. On specified Monday nights we will close the restaurant except to those with reservations, we’ll feature live music, wine pairings, and have fun exploring our creative whims.

May 23: 1989 Dinner - a homage to the era of towering, architectural food. Expect ingredients piled high in the style of Alfred Portale, of NYC’s Gotham Bar and Grill. There’ll be other elements of 1989 too – in fact, Chef Francisco has already grown a pony-tail for the event.

June 13: Foie Gras Dinner - it’s not for everyone, but truth is, foie gras is just about my favorite food. You may already have tried our foie-gras cookie-dough ice-cream…you know we’re gonna dream up some fun variations for this.

July 18: Escoffier Classics Dinner – great dishes from the classic French cook book. Unmissable.

Aug 22: Pan-Asian Flavor! – Asian flavor? At Olivia? Look, Chef Francisco grew up in Malaysia, and loves playing with Asian spices. We thought we’d indulge him, help get it out of his system. We’re excited about pairing his food (and kidding aside – we’ve tasted some of his Asian cooking at family meal, and it’s awesome) with some great wines from Alsace.

Olivia will be closed

Thanksgiving Day &  Christmas Day

(As well as Monday, December 13th for a Private Party)

*****

We will be open all other normal days including

Friday December 24th, Christmas Eve

Friday December 31st, New Year’s Eve

 Saturday January 1st, New Year’s Day

Come Check out Olivia in the food court at ACL Festival.

 Chef Holmes is serving up is famous fried chicken for thousands of hungry music fans!

Bacon-Wrapped Cheddar Jalapenos w/ Honey Glaze

Baked Potato Topped w/ Okra Creole (v)

Buttermilk Fried Chicken (3 Piece)

Bucket of Fried Chicken (13 Piece – Feeds 4)

I’ll play it and tell you what it is later…….Miles Davis

All of you know about the beautiful wines we serve at Olivia but do you know about the lovely cold beers we pour?  If any of ya’ll have stayed late then you’ve witnessed first hand the chef’s drink of choice is a cold (512) Wit.  Please understand that my wise, old drinking buddy use to tell me ”that it takes a lot of beer to make a good wine”  (that old guy is Jerry and I sure do miss him).  Anywho, if that’s the case, then I should own wineries around the world.  I love beer and I love what the guys over at (512) brewery are doing.  Nate, their chief brewer, has paired their golden nector with our love of local pork.  Jim Richardson from Richardson Farms is fattening up some pigs with a mixture of grains and sweet liquid wort which is used to make the (512) beers.  Plus we’ll be pulling some lovely veggies from our own garden and Boggy Creek.  It’s going to be a fun night.  Nate will give the low down on the beers, Jim will talk about his pigs, and I might be tempted to say a few words about the culinary matrimony of the two.  I hope to see you at the feast.

(512) Brewery Beer & Pork Feast

6 courses matched with 6 beers

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$50 per person
7 pm Thursday July 1
on the patio
…under the stars and the soft glow of the GOOD FOOD sign

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(512) Wit

house prosciutto, guanciale, testa, grilled peaches, plums, green onion salad
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(512) Wit
smoked sausage, lardo draped scallop, roasted peppers, arugula
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(512) Pale
carmelized pork belly rillons, ginger-apple butter

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(512) IPA

(512) beer glazed spare ribs, garden tomato, cucumber and watermelon salad

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(512) One

slow roasted whole pig, potato gnocchi, lardons, boggy creek vegetables

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(512) Pecan Porter

hill country peach ice cream with chocolate covered bacon

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As many of you know, seating is limited and this will sell out quick so please shoot me an email at james@olivia-austin.com or call and make a reservation at 804-2700.

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Olivia
2043 south lamar
austin, tx
512-804-2700

]]> http://olivia-austin.com/news/2010/06/18/512-brewers-dinner-pig-feast/feed/ 0 http://olivia-austin.com/news/2010/05/10/may-happy-hour-bar-menu/ http://olivia-austin.com/news/2010/05/10/may-happy-hour-bar-menu/#comments Mon, 10 May 2010 16:20:33 +0000 cristina http://olivia-austin.com/?p=476

Spring is everywhere…

the olivia newsletter              april 2010

…and everything’s all pink ‘n pretty.
 Ever since we returned from the NYC we have been obsessed with meat. Red meat. Roasted-crispy-black-on-the-outside-juicy-red-pink-on-the-inside meat. Our carnivorous desires, already fairly robust, have ratcheted up a notch or two. We suspect the reason for this meat-madness is the incredible Dry Aged Côte de Boeuf with glistening cut-lengthways roasted marrow bones, pictured above, from our new favorite NYC restaurant – Minetta Tavern. Ooof. This steak, this orgiastic ode to flesh and fat has left an indelible mark on our palate-memory. There is scarcely a moment that goes by during these busy, busy days since our return where we don’t find ourselves stopped, eyes glazed, a hint of moistness forming at the corners of our mouths at the thought of that plump, charred-and-pink-glimmeringly-fat-drenched platter of pure pleasure…
I honestly don’t know how you vegetarians do it.
But I do know if you do it at Olivia two things are for certain:
First – you will eat the freshest, tastiest, best prepared vegetarian fare in Austin. Second – any meat-eater at your table will gaze at your dish with uncomfortable envy.   Our garden is awash in greens due to the magical talents of the Willie Nelson of the gardening world – Mr. John Dromgoole of The Natural Gardener - lending advice (and an occasional hand) to our very-talented-in-her-own-right gardener Liz Baloutine and her partner Tara.
Hey. I have a word for you. Strawberries. As in the finest crop of strawberries seen in a long time will be showing up on our menu real soon.
 
Our salads are full of love from our garden, our heads full of ideas about what to cook for you and the list of things to tell you is so full we best just get to it…
                                    

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New York City was a unqualified, bonafide hoot. We ate. We sipped of the wine. We stayed at the Chelsea. We rejoiced in all that a city of such culinary renown, such gastronomic excess had to offer. You would have been proud.
We went to New York to realize Chef James Holmes’ dream of returning to the James Beard House. Where once he served as a volunteer, now, he headed a team of passionate, dedicated, young professionals (and myself) to bring a little South Austin to some hungry New Yorkers as well as our very own Loncito Cartwright of Loncito Ranch and Hugh Fitzsimons of Thunderheart Bison who were in attendance. By all accounts the evening and the dinner prepared by Chef and Sarah and Jacob and Taff was a rollicking success.

In reviewing the evening, two things stand out. One was the absolute joy we had in working with as fun and as professional a crew as we did working with the men and women of the James Beard House. Saying they were good would be an understatement. They were top-notch each and every one. If any of you good JBH cats happen to read this you should know you all made our time in your house a joy as well as an honor. Thank you.
 
The other was catching the looks of the faces on our New York guests as they got up close and personal with our food. I gazed upon lively, smiling faces take in the presentation of each plate placed before them. With each bite would come a pause, then, as eyes gently closed, a slight softening of the shoulders followed by an ever-so perceptible sway of the upper body as a sort of rhapsodic sensual release seemed to come over them. Yeah, I was thinking, these folks are digging it.
   Speaking for myself, watching as these experienced New York diners, with so many of the worlds finest restaurants all around them, partaking of the same good food we serve each and every day here, nod and smile in appreciative, knowing pleasure made me about as proud as I’ve ever been to be associated with just about anything. Thank you, Chef, for the experience and the honor. We represented what Olivia does and, in doing so, I think represented our fair city rather well.
Again, I think all y’all would have been proud. I know I am.

 
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 This is Liza de Guia. Liza with a Z. She is a Culinary video blogger whose website, foodcurated.com, has been nominated for a James Beard Award in the Best Video Webcast category. She was on-hand with us at the Beard House documenting the event for her outstanding video site. She is as pleasant to be around as she is professional. Her gentle, yet guerilla-like get-in-the-middle-of-it-but-not-in-the-way-of-it style was a kick to witness and be a part of. I highly encourage you to bookmark her site and check in from time-to-time to see who and what she’s interested in.
 In spite of the fact that I sound like a 12-year old boy, I think her work first-rate and really captured the energy and excitement that took place on that fine day at the Beard House. Nicely done, Liza with a Z and congratulations on the nomination! If we were able to you’d have our vote. Come visit us someday. Best margaritas in the world are right here in Austin, Texas…
 
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A-how-how-how…

No sooner had we returned when we threw ourselves into preparing for what we knew would be a all-out rock’em-sock’em robots of a Sunday Easter Brunch… And, it was. Thanks to all who came out and joined us and thanks for making it, not only our busiest brunch ever, but a pretty smooth one, to boot. Now, we take on the rest of what will be a very busy April and prepare for our next busiest-ever brunch:
Mother’s Day, Sunday, May 9th.
Like everything else in life Mother’s Day will be here before you know it, so, I suggest you get your act together and make you plans now. Your Momma’s worth a little planning ahead – give us a ring at 804-2700 and we’ll be all set to help show your Momma just how much you love her.
I mean, really, she’s your Momma…how could we do otherwise?

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As Seen On Tv…

After the tail-whippin’ that was Easter, Chef and Mrs. Chef hightailed it back to NY for a guest appearance on the Today Show where he had his melon powdered while sitting next to Carol Burnett and yucked it up with shorts-clad, orange-shoe-sportin’ Mario Batali. Chef was there to whip up a little risotto with Kathie Lee and Hoda during the “drinking” hour of the Today Show. How was he? Let me just say that if you’ve ever seen James when he’s “ON” it’s a highly enjoyable thing to behold. Now, I like to think that I’m an affable host who tries to put everyone at ease, but, next to my buddy Barrington, Chef James Holmes is one of the most generous and gracious hosts I know. In spite of the fact that with each and every personal appearance the poor guy works himself up into a tight knot of high anxiety, he gets it all together and always puts on a fine show simply by being himself. “As seen on TV” is my new introductory title for him ’cause he’s the same when he’s on and when he’s not.
The lad’s got “Star” writ all over him…
Well done, Chef.

So. What’s Next…? 
Well…
The Sustainable Food Centerpresented, as part of it’s Chef Series, a “Spring Bounty” dinner at La Condesa this Sunday the 11th. Olivia was invited to be part of this epicurean bash and, as it was sold out, I’m sure those who made it had a monster time. Chef James and Chef Andrew Francisco joined with some powerhouse Austin kitchen talent to stuff full all who were lucky enough to attend. Olivia represented by serving a smoked and slow braised Lamb’s Neck from Loncito Ranch. To wash such a hardy delictable down was the 2007 Rodano “Poggialupi” Rosso. A smokin’ little Tuscan number from the excellent Chianti-area producer Fattoria Rodano. A huge tip of the cup to Mr. John Minz at Ambiente Wine and David Lynch (yes, that David Lynch…) at Enotec Imports for donating the wine. We have it on our list and I am a big fan. Come in and try it sometime.  
 
Also this Sunday the 11th at Boggy Creek Farm we, in the ever-acommodating personage of Miss April White and her lovely sis Chrissy, represented Rain Lilly Farm at the “East Austin Farm Tour” with a Rabbit and Garden Salad Sandwiches and Rain Lily Beet Sandwiches. Hausbar, Rain Lily, Springdale and Boggy Creek Farms were on hand and equally very well represented. If you’ve never been to Boggy Creek Farm, well, you should go one day. Carol Ann and Larry are some of the nicest people to walk the planet and their place is outrageously awash in all matter of vegetables and such. Oh, and check out the photo of those strawberries on the Boggy Creek website. Did I tell you or what? 
 
Olivia is happy to host a “Slow Food Happy Hour” this Thursday the 15th from 5 to 7 pm on our patio. Can’t think of a better way to shake off the icy grip of the IRS on tax day than with a bit of nosh, a sip of wine and a bit of conversation under a fine Texas sky… Contact Karla at karla@slowfoodaustin.org for more info.
 
Chef’s James and Sarah will be attending the Buffalo Gap Wine & Food Summit along with some of the top chefs in Texas on April 24.  As of now tickets are still available but they are going fast. They are expecting 500 hungry and thirsty folks and we will do what we can to nip that hunger by serving Sweetbreads with Fennel Salad.  It’s a bit of a drive but a pleasent one so make plans to attend if you can.
 
…whew! And that’s just the stuff I know about.

Did I hear somebody say “Pink”?…

 No? Well, you should be doing more than saying it. Ya oughta be drinking it! ‘Cause, brother, let me tell you, around here, other than the occasional margarita or a nice cold beer, pink wine is the best wine to be drinkin’ this time of year. Sure I’m right. And if you don’t know by now just how much we dig the pink wine, well, you gotta start paying more attention. Below are four recent pink arrivals which hold me spellbound. But these are just four. There are another 10 or so right here and we’re pouring each one by the glass. Yup.
It’s about the love. And you feel it.

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Once more, I would like to thank the fine folks at Dalla Terra wine importers – especially Mr. Rob Forman - for donating and helping coordinate all the wine which was poured at the dinner. Grazie, big time.

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When I think of this shimmery, electric-pink wine from the Basque region of Spain I often think of my wife. Both have a similar hold on me. Both are bright and lively, full of joy and cheer and as pretty as a thing or person should be. They each make me think of warm days and starry nights – each emitting a soft glow gently illuminating my thoughts and my mood. Both make me happy.
My wife likes pink wine, too. She doesn’t always like the ones I like but that’s okay. I’ve discovered that we don’t have to like the same things to be able to like each other. One of the reasons I’m mad about her. And I’m mad about this shiny, electric pink elixir of which we get once a year. Four cases of strawberry-candied-jazz-hand joy recently showed up at our door and we’re all a glow. Really. We’re glowing.
Ameztoi Rubentis Txakoli. 10 bucks a glass – 39 a bottle
We poured this amazing pink – made from the Lagein grape – for the 1st course at the Beard dinner. We paired it with a Boggy Creek Farm Baby Arugula Salad, Panfried Lamb’s Tongue, Pecans, Housemade Blue Cheese, Citrus, and Texas Honey Vinaigrette. It was a lovely coupling. The explosion of flavors and spices twirled and danced together sparking a sensory rush of epicurean ecstacy sizzling just below the surface. More than a few guests were spied caught up in moment of this union wiping their brow, shifting slightly in their clothing and their seats. The temperature must have gone up a whole 6 or 7 degrees in the room. And this was just the first course. I wouldn’t be surprised if, in 9 months from now, a few new New Yorkers turn up…
Alois Lageder Lagrein Rosé. $9 a glass – $37 a bottle.
Like the Ameztoi pink above, we receive this gorgeous pink Pinot Noir from Carneros producer Robert Sinskey once a year. A couple of cases is about as much as we can get. We ripped thru the first of the 2 cases within a week. After much pestering, badgering and, perhaps a bit of weeping, Mike and John at Horizon Wine located yet another case. Joy! Hey, I have no shame in grovelling and begging for more. My pride is easily sold down the river for a chance to get as much of this exquisitely beautiful salmon-pink Cali pink as I can. I have no shame whatsoever… Bright, aromatically rich red fruit notes and a sublimely supple yet lush fleshiness filling the mouth with a full red-berry/spiced-citrus wash of Spring…I’m telling you, no shame at all.
Boys, I’ll be in touch.
Robert Sinskey Vin Gris of Pinot Noir. $13 a glass – $54 a bottle.
Whoa. I’m gonna go right ahead and say that this wine is, without a doubt, the most beguilingly disturbing wine I have ever tasted. I am so challenged, so pushed to places I had no idea existed each time I taste this that I get that not everybody will be wild about it. The staff here is split on this one. It’s an odd bird, for sure. A funkymonkeychockfullo’wacky onion skin-colored beast. Heck, it takes me 3 mouthfuls before I can really get into it and Idig it. This is the current release by the splendid Rioja producer R. Lopez de Heredia. The vintage is 1998. Yup. This here is a 12 year-old pale orange-pink wine from one of the last, if not the last classic, traditional, honest wine makers in Spain. We were able to get 2 cases and some of you must dig it too ’cause we are down to a little more than a case. If ever you are feeling restless or a little bored with things, come on in and let us pour you a glass of this musty mash of marvelous meatiness. You’ll look at things a little differently afterwards.
R. Lopez de Heredia Vina Tondonia Rosé. $15 a glass – $60 a bottle

Well, suffice it to say, we have our dance card punched pretty full but none of this will distract any of us here from making ready our home for your enjoyment. ‘Cause, really, while some of these things going on right now are fun and exciting, for sure, they pale to the thrill we get when we open our door and welcome you in to serve you good food.
No matter what the papers and the TV say about us, you are our Rock Stars.
See you soon.

www.olivia-austin.com