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Austin Chefs’ Favorite Dishes; Bufalina's Pizza and Wine Dinner; More

Greet the weekend with new ciders.

Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

CHEFS ON RESTAURANTS WIREAustin Way asked several chefs around town what their favorite dishes were last month. Mat Clouser from Swift's Attic went for Olamaie's biscuits, Launderette’s Laura Sawicki enjoyed Texas Wagyu dry-aged ribeyes from Dai Due and Salt & Time, and Justin Rudd from Olive & June loved Texas Chili Parlor's "KILLER nachos." [Austin Way]

CIDER WIRE — Austin newcomer Texas Keeper Cider is releasing their new Single Variety line this weekend. The small batch ciders, GoldRush and Golden Russet, each made with apples of the same names, can be found at East End Wines, WhichCraft Beer, and other locations. [EaterWire]

EAST CESAR CHAVEZ — Bufalina knows how to pair wine and pizza together perfectly, so it makes sense that they’d invite Sicilian winemaker Frank Cornelissen for a special dinner on Thursday, December 11. The four-course meal will include menu items created around pairings of Cornelissen’s natural and organic wines. Timed tickets for the dinner are still available. The full menu follows. [EaterWire]

First course: Salumeria Biellese Finochietta, Pecorino Toscano, Cerignola Olives, 2013 Domaine Robinot Fetembulles Chenin Blanc Pet Nat
Second course: Fall Vegetable Ragout: Romanesco, Turnip, Kale, Escarole, Beans, 2013 Cornelissen Terre Siciliane "Munjebel" Bianco
Third course: Duck Liver Agnolotti: Consommé, Radish, Miso Vinaigrette, 2013 Cornelissen "Susucaru"
Fourth course: Pizzetta: Braised Duck, Butternut Squash, Fontina, Thyme, 2013 Cornelissen "Contadino" Rosso, 2013 Cornelissen Terre Siciliane "Munjebel" Rosso
Dessert: Ice Cream


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