:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/53368527/sxsw_southbites_jose_andres.0.jpg)
SXSW SouthBites, the food-focused branch of the giant interactive, film, and music festival, is hosting two collaborative dinners again this year, bringing together nationally-lauded chefs with local favorites to cook up special meals. The dinners are available a la carte (read: badges aren’t required for reservations).
The first dinner pairs Aaron Franklin and Andrew Wiseheart with the returning Washington, D.C. chef José Andrés. Franklin will provide the smoked meats, Andres the drinks and paella, with Wiseheart taking care of the rest. It takes place on Saturday, March 11 at Chicon from 6:30 to 9:30 p.m. Tickets are $200 per person, and there’s an open bar.
The second meal groups Emmer & Rye’s Kevin Fink with Portland-based chef of Beast and cookbook author Naomi Pomeroy and The Meatball Shop's Michael Chernow from New York. That one takes place on Monday, March 13 at Emmer & Rye from 6 to 9 p.m. Those tickets are $200 per person as well.
The chefs are also participating in various panels during SXSW SouthBites. Andrés will cover cooking technology with Wired’s Robert Capps on Saturday, March 11 at 12:30 p.m. Fink, Pomeroy, and Chernow are teaming up to discuss their culinary inspirations on Monday, March 13 at 9:30 a.m.
Last year, the SXSW SouthBites dinners took place at chef Paul Qui’s then-namesake restaurant. Those first two dinners included Enrique Olvera (Cosme), Ludo Lefebvre (Trois Mec), and Alex Stupak (Empellon). The third featured a big group of chefs: Andrés, Michael Voltaggio (ink. restaurant), Holly Jivin (The Bazaar), Adam Cole (Maple Block Meat Co.), Jorge Hernandez (of the anticipated Brewer's Table), and various chefs from Andres' restaurant group ThinkFoodGroup. 2017 is the first time the dinners do not involve Qui, after hosting for the past two years.
Other SXSW SouthBites 2017 speakers include Rachael Ray. The full festival takes place from Friday, March 10 through Sunday, March 19.
