Jeffrey's Crew Takes Over Josephine House; Truck by Truckwest Winner; Stacy & Aaron Franklin

CHEF SHUFFLE UPDATE — Jen Jackson, the chef de cuisine at Josephine House, departed for San Francisco, and a "collection of the talented cooks at Jeffrey's" will take her place. Chef Rebecca Meeker, restaurateur-chef Larry McGuire, and pastry chef Alexandra Manley will work with Libbey Goldberg, who has re-joined the restaurants as their forager after leaving in April to spend more time with her family. The full press release is below. [Eaterwire]

FOODTRUCK WIRE — Truck By Truckwest, a week-long food truck eating fest and competition, has declared a winner: Hey, You Gonna Eat or What? was voted #1 by attendees. The comfort food/uncomfortable service truck won $10,000 to develop their business. Other contenders include Mellizoz Tacos and Burro Cheese Kitchen. [TXTW]

CHEFS AT HOME — The new issue of Edible Austin profiles a number of chefs at home, including the now-departed Jen and Alex Jackson. Barbecue power couple Stacy and Aaron Franklin also appear. Stacy says in the early days, Franklin Barbecue's banana pudding was "seasoned with my tears," and Aaron says they will be cutting back on their 12-18 hour days now that they're going to have a baby, or as he puts it, "We've got a little brisket in the smoker." [Edible Austin]

New Cooks in the Kitchen at Josephine House

(November 2013) Austin, TX—Chef Jen Jackson has left the Josephine house and the chic Clarksville eatery's kitchen has been taken over by a collection of the talented cooks at Jeffrey's.

At this popular spot in Clarksville, chef Rebecca Meeker, restaurateur-chef Larry McGuire, and pastry chef Alexandra Manley work with Libbey Goldberg, the new forager for both venues, to produce delicious simple cooking & baking based on the availability of the best local and national products. Goldberg, formerly of Berkeley's Chez Panisse & Oakland's Camino, sources from both local producers and the best small farms, mills and ranches around the country, for the culinary team to incorporate into the daily lunch, brunch and snack menus.

These eclectic menus feature everything from an Alsatian tart (potato, lardoons, rosemary, and Parmesan with a green salad) and a faro and porcini mushroom salad (arugula, gouda, marjoram, and balsamic) to carefully procured charcuterie and cheeses on the beautiful veined marble counter, which also features brunch pastries, wood oven baked breads, and desserts created by Manley. The cottage's tiny kitchen turns out a wilted kale salad with Texas pears, chèvre, and pecans tossed with sherry vinaigrette; sweet potato beignets with Serrano and honey glaze; a manchego grilled cheese with red onion jam, blistered shishitos on toasted sourdough; curried Gulf red snapper with charred eggplant and okra, couscous, and pickled raisin; and a Josephine House burger with cheddar, tomato aioli, and roasted onions on a house-baked bun.