November 25, 2009
December 9th at 7:30 PM we will host our second edition of the Bistro Set Dinner Club. We will again be at Charles Johnson House home of the American Legion. This dinner is priced specially at $27 as a way to say thanks for all those that have supported Traveling Bistro over the last year. To make it even more special our friends the Blitzens will be playing their holiday tunes at dinner’s end. ADVANCED TICKETS ONLY! Buy yours here!
Menu:
1st course: Turkey, Bacon and Fire Roasted Poblano Tamale with Cherry Salsa (Vegetarian alternate available with advanced notice)
2nd course: Baby Greens and Fresh Herb Salad with Choice of Andouille Vinaigrette or Blackberry Basil Vinaigrette
Then Family Style servings of:
Lamb Stew with Figs and Apricots (Vegetarian alternate available with advanced notice)
Roasted Pork Tenderloin with Pear, Pecan Stuffing
Sautéed Green Beans – (V)
Jasmine Rice – (V)
Herb Mushrooms – (V)
Dessert: Bread Pudding with Earl Grey soaked Golden Raisins and Apple Brandy Sauce
Complimentary table wine provided. BYOB allowed.
October 2, 2009
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Buttermilk
1/2 cup Your favorite Amber Ale – I used Uncle Billy’s Organic Amber. I bet Freetail’s Amber lager would be great too!
1/3 cup vegetable oil
1/4 lb Shredded Cheddar Cheese
1 egg
In a medium bowl combine the first 5 (dry) ingredients. In a second bowl combine the remaining (wet) ingredients. Add the wet ingredients to the dry and mix thoroughly until there are no lumps. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter should allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Enjoy as is or with some Sour Cream and fresh herbs.
September 29, 2009
Come enjoy our award winning Sunday Brunch with:
Biscuits and Sausage Gravy
Hash browns
Plain Waffles
Seasonal Fresh Fruit
Eggs and Omelets “Your way”!
Plus these featured items each week:
October 4th
Pork Adobo
Achiote Chicken with Lime and Cilantro
Black Beans and Rice
Chili Lime Smoked Salmon Spread with Melba Toasts
Orange Vanilla Waffle
October 11th
Chicken Breast with Apple, Herb Stuffing
Smoked Beef Sausage with 512 Pecan Porter Onions
Assorted Deli Roll ups
Spinach Salad
Double Chocolate and Peanut Butter Waffle
October 18th
Eggs Baton Rouge – Poached Egg & Handmade Tasso Ham topped with Crawfish Hollandaise all on a toasted English Muffin
Blackened Pork Medallions with Horseradish Cream Sauce
Mini Roast Beef Po’ Boys with Rosemary Mayo
Candied Carrots
Pumpkin Gingerbread Waffle
October 25th
Pork Loin alla Porchetta – Succulent pork loin stuffed with pork sausage and fennel
Roasted Chicken Legs with Lemon, Capers, Olives and White Wine
6 Bean Salad
Ricotta Crostini
Pear and Walnut Waffle
Every Sunday at Nomad Bar
Directions ? Right here!
September 24, 2009
The Bistro Set is Traveling Bistro’s own private dinner club. Dinner will be held at the historic Charles Johnson mansion, home of the American Legion, Travis Post 76. Members will enjoy wonderful meals, fine crafted beverages, a bit of food education and great company in this cozy historic setting right on Lady Bird Lake. Membership cost $50 per guest for our October dinner. In 2010 Premium Members will get the added value of a complimentary cooking class, weekly recipes via email subscription, discounted Bistro Set pricing and special hand crafted food gifts. October 22’s (at 7:30 PM) dinner will feature the bounty of Austin in a Mediterranean style meal. Local producers of quality food will be represented. Keres Spices and Messy Chocolates will be on hand to speak about their product. Premium Lamb, Boggy Creek Farm and Grape Creek Vineyards will also be represented in the menu. Contact Traveling Bistro at 512-587-5097 or travelingbistro@gmail.com to reserve your seat or for more info. Seating is limited. Advanced purchase only.
October 22 7:30 pm
Amuse Bouche: Lobster bite with Preserved Lemon, Tellicherry Peppercorn, and White Chocolate
1st Course: Shrimp Tabbouleh with Pomegranate and Golden Raisin Curry
2nd Course: Early Fall Vegetable and Greek Yogurt Soup
3rd Course: Lamb loin with Baharat Sauce and Za’atar Apples
4th Course: Chocolate Truffle Trio
Complimentary wine pairing of Grape Creek wines included
September 3, 2009
Title says it all. Check it out here! Thanks Chronicle Critics!
August 25, 2009
We have switched gears a little at Nomad bar regarding Dinner and Drinks. As it has been a little difficult to draw the crowd we need to support the event, we have decided to do something everyone can enjoy. Come celebrate the foods of Chile and enjoy a Pisco Sour or two. We will be offering some Chilean style tapas. Try one or try them all this Thursday, August 27th at Nomad bar.
Tomates Rellenos con Choclo
Corn Stuffed Tomatoes
(Vegetarian but delicious enough for carnivores)
$5
Ceviche Chile
White Fish, Shrimp, Scallops, Lime and Grapefruit juice,
Onions, Garlic, Cilantro, Carrots and Sweet Peppers
$6
Flank Steak al Pil Pil
Grilled and Chilled Rare Flank Steak with Pebre Suace
served with mixed greens
$6
Confites de Zanahoria
Sweet Carrot and Coconut Balls
$5
August 12, 2009
As Traveling Bistro is well into it’s second year I wanted to take a moment to offer my most sincere thanks and gratitude. There are so many of you that I could not do this without your support and patronage. It really means the world to me. As I look to the future with even bigger dreams I know I will need you even more. So, I wanted to take this moment to recognize you.
First and foremost my family. Without my wife Beth and all her talents I would not have much success. Her willingness to help with everything print and web and PR is beyond awesome. On top of that there is no one that I would rather have running those Waffle Irons each and every Sunday. Thanks Honey! My brother Buddy, when I can have him with me in the kitchen I never have a single worry. He’s the best damn Sous Chef for me there is. I hope when he is all done feeding the movie stars that I will get to work with him for years to come. Bud you rock! My brother and sister-in-law and nephew, Zach and Nichole and little Z. I love you and appreciate your support so much. Mom in law Liz, you have helped more than you know. You have allowed Beth and I to keep our dreams alive more than once. Thanks so very much.
Next I would like to offer a special thanks Nomad Bar and Miguel Jimenez it’s owner. The partnership and the friendship mean so much. Nomad has provided a place for me to showcase Traveling Bistro and this alone has accounted for the majority of my business both at and away from Nomad. Miguel you have done a great thing for me and I will never forget that. I hope you don’t either.
Friends, supporters and patrons. You keep this little catering company and personal chef service rolling. I would be remiss if I did not name some specifically. So thank you, Christina Cagle, Emily and John Beckett, Egan Jones, Brian and Lacy Laborde, Brian and Kristin Gray, Billysteve and Laurie Korpi, Emily Jones and family, Teresa Pappas, Chris Mac, Audra Shimek, Tami (Slim) Neumann, Corona Cafe, Adele Martin, Josh Powers, Julie Craig, Orion Archung, Twitter followers (especially @MisoHungry aka The Cupcake Fairy aka Jennie Chen) all the Traveling Bistro customers over the last year and a half. Please pass this on to those that might not catch it and if I missed someone important forgive me, you know you’re appreciated.
Moving into the near future there are some events you may want to know about. Expect a redesign of the website soon. We are hoping to add some live music soon to Sunday brunches. Round 2 of Dinner ad Drinks @ Nomad. Supper Club and cookbooks in development.
Cheers and thank you,
Beau
July 24, 2009
From The Daily Texan’s Summer guide! Many Thanks to the DT.
July 14, 2009
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 Guinness Stout
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
In a medium bowl combine the first 5 (dry) ingredients. In a second bowl combine the remaining (wet) ingredients. Add the wet ingredients to the dry and mix thoroughly until there are no lumps. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
