— Indie Chefs Week, where chefs from the country collaborate on dinners and run by Foreign & Domestic’s Ned Elliott, is coming back this year. The Austin dates happen during SXSW:
Thursday, March 16 Wednesday, March 15 through Saturday, March 18. The first night will take place at Apis, with the following evenings at Foreign & Domestic. New York will take place sometime in May.
— Second Bar + Kitchen's David Bull shared his running training strategy ahead of the Austin Marathon, which happened yesterday. The chef, who ran the half marathon with his two sons, trained regularly and focused on his diet.
— Berdoll Pecan Candy & Gift Company offers up a pecan pie vending machine, for when that nutty sweet urge hits you.
— Chef Sonya Cote is combining her catering company, Cote Catering, with her restaurant, Eden East.
— La Barbecue was named the Sausage Kings of Austin again during last week's meat-filled competition.
— General Tso’Boy is running a soft serve contest where customers will be able to suggest their own flavors by commenting on the Chinese-American restaurant’s Instagram from Wednesday, February 22 through Friday, February 24. The winner’s flavor will be created, and that person will get a month of free soft serve, with one per day.
— Down in San Antonio, Starbucks is launching a program this week, where it will donate all available food from its stores by partnering with Feeding America. The program, Foodshare, already launched in San Diego, California, Colorado, and Las Vegas.