The holiday issue of Whole Foods' online magazine Dark Rye is out, featuring a number of local Austin chefs and purveyors. Highlights include video profiles of pastry chef/Cochi Superstar Laura Sawicki and cider evangelist Wes Mickle of Argus Cidery. Paul Qui apparently shared recipes for many of his flagship restaurant Qui's signature dishes, but Dark Rye didn't print them due to "directions like 'Place dough in a Cryovac bag and seal at 85% vacuum for 12 hours.'" They discuss the dishes' key flavors and components instead. [Dark Rye]
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