| Morsels Archives November 2008 |
| Written by Dante Dominick | |
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Cupcake and Wine Pairing This Wednesday  Not often heard at a wine tasting: “Oh yes, this would go well with the buttercream icing.” Two newcomers on the Austin scene are out to change that, along with perceptions of wine. House Wine (on Josephine St., behind P. Terry’s) has welcomed The Cupcake Bar into their eclectic fold with a special Cupcake and Wine Happy Hour, November 19 at 6:00pm. A $12 pairing menu sure to replace the old vanguard of wine and cheese (OK, so probably not) includes a tempranillo paired with a double chocolate cupcake, pinot grigio matched with vanilla lemon cupcake, and a sparkling Spanish wine with a mimosa cupcake. A Toast to Vino and Victuals On November 20th, the Wine and Food Foundation of Texas submits a tasteful collection of wine, champagne and food for the inspection and appreciation of the discerning. The Sixth Annual Big Red and Bubbles soiree will uncork at 6:30 in the beautiful Driskill Hotel and flow for a three hour inventory of over 50 red wines and champagnes. The viticultural pageantry will be accompanied by an exposition of top-tier cuisine from over 20 of Austin’s best restaurants; Cru a Wine Bar, Fete Accompli, Kenichi, and III Forks among others. With the music of cellist Steve Bernal playing off the tinkle of silverware and the sparkle of gold and burgundy, the atmosphere is certain to make a cameo appearance on the list of intoxicants. If the names you drop tend to be from Sonoma instead of Hollywood, than this the event for you. $60 for Foundation members and $75 for general admission. Call 512-327-7555 or email This e-mail address is being protected from spam bots, you need JavaScript enabled to view it to reserve tickets.
Winery tailgating road trip.
Ranch 616 unveils new patio.
 Photo: Paul Bardagjy Turns out the rumors were true: chef/owner Tyson Cole officially announced plans for a second Uchi location in North Central Austin. Space isn’t secured yet, but the goal is to open within a few months. Turns out a second location for the massively popular Japanese/sushi restaurant is only the tip of the ginsu. Perhaps Austin’s most celebrated chef, Cole also announced plans to open a new venture, Canteen, that will blend Spanish and Japanese cuisines. Canteen will launch inside W Hotel when it opens in 2010. The venture promises to be exciting, but the second Uchi—which will have some slight variations—will serve for more immediate gratification.
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For those with plenty to be thankful for, the Driskill Hotel and Grill are preparing two very grand Thanksgiving feasts. The Hotel kicks off Turkey Day with a special brunch (11am-3pm) served on the elegant mezzanine. Delights include herb-crusted turkey, brown sugar pineapple ham, traditional fixings, crepes, Belgian waffles, omelets, and more. The brunch is $58 for adults, $29 for children (ages 5-12), and free for tots under five. Even more opulent is Thanksgiving Dinner at the Driskill Grill, with a five-course chef’s tasting menu. A standout first course offering includes truffled pumpkin soup with crab (see austin.com’s 
The Texas Hill Country Wine and Food Festival is hosting November Night to Remember on 11/6 in the Victorian Room at the Driskill Hotel. The evening will feature gustatory delights prepared by Chef Jon Gelman expertly paired with Mondavi wines, paying tribute to the late winemaker. Enjoy a four-course dinner followed by a lively auction of fine wines, private winery tours and tastings, chef prepared dinner parties, and many other fabulous items. Tickets are $110; reception is at 6:30pm. The event is a fundraiser for the Texas Hill Country Wine and Food festival, a non-profit organization whose purpose is to promote Texas wine and food and to increase appreciation of Texas' impact on food and wine throughout the world. Reservations can be made at 249.6300 or
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Ranch 616 reopened its doors to ooooohs and aaaahhs from their legion of regular customers on September 13. Although the renovation is still in progress, the brand new patio arrived just in time to enjoy our recent spell of fall-like weather. Stop by and check out the river stone fire pit and admire the wide variety of cacti that found a home in the sculptural steel planters lining the patio. While you’re at it, try some of their legendary cocktails and new refreshing creations such as Ricky’s Ting, made with fresh lime juice, Ting grapefruit soda, and your choice of tequila or vodka. New menu items appear regularly, but as far as appetizers go, we are partial to the amazing fried oysters and grilled quail. Grab a table on the patio, kick back Ranch-style, and dig the lovely weather! 
The newest addition to the foodie trailer scene is Taste No Evil Muffin Company. The once-green Dillo trolley parked in front of Maria’s Taco X-press is now open for business. If you’ve been to Maria’s recently, you’ve seen Top Muffin Karisa Prestera selling her muffins in the patio, awaiting final renovations and permits for the trolley. As the name implies, there is nothing artificial ‘bout Taste No Evil muffins. “You’ll be able to pronounce every item on our ingredient list,” boasts Prestera. In addition to muffins, the trolley offers yogurt, fruit, and muffin-top ice cream sandwiches. But here’s the big news: Taste No Evil offers muffin delivery. Catering to the office crowd, Prestera added rhetorically: “What’s better than a cream cheese coffee cake muffin baked fresh this morning and hand-delivered while you’re sitting in a boring meeting full of blowhards going over the same old poppycock.” Is poppycock flavor? 
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