What’s been going ON

It has once again been awhile, but this post is going to catch y’all up with what’s been going on.

Two weekends ago I hopped a plane back to the bay area for Bay2Breakers.  If you don’t know, the LA Times describes Bay2Breakers (or B2B) as the following:

Bay to Breakers is an annual footrace through San Francisco that typically involves a lot of costumes, drinking and partying and little actual racing.

It is always the my single most favorite day of the year (unless the Patriots happen to win the Super Bowl) because it’s just a big weird and sloppy parade where I somehow miraculously run into nearly all of my friends.

I started off the weekend with a burrito from my FAVORITE place in San Jose, La Victoria’s, or as it’s more affectionately known:  “La Vic’s”.  I am obsessive about burritos (and they all SUCK in Austin) and the secret to the amazingness is this:

The holy grail.

The holy grail.

Aside:  let’s us all pump our fists in happiness that I finally figured out how to make my pictures BIGGER!!  Woo!

Saturday morning brought wine tasting with my old roommates and friends via a limo chocked with a shit ton of champagne.

We were completely sober in this photo.

We were completely sober in this photo.

Needless to say, we had an excellent time snacking on cheese and charcuterie and drinking wine in between being chauffeured in a limo binge-fest around beautiful Napa and Sonoma.

What a terrible place to visit!  This is at Frog's Leap Winery.

What a terrible place to visit! (Frog’s Leap Winery)

Fun with amazing old friends who hadn’t been all together since college graduation plus great wine and cheese, limos, and mimosas equals how could this weekend get better?  Oh and we also stopped for a casual lunch at Bouchon Bakery.  Which has a line out the door ALWAYS.

Inside Bouchon Bakery

Inside Bouchon Bakery

I think macaroons are kind of gross but I had some delicious dark chocolate turtle bark.

I think macaroons are kind of gross but I had some delicious dark chocolate turtle bark.

But alas, wine tasting wasn’t even the main event.  Then came Bay2Breakers.

The hamburger shirt!

The hamburger shirt!

Not much food related to say about my sloppy Sunday, so we’ll move on.  I finished off the night with In n Out because of course I was in California and COME ON JUST LOOK:

Double double protein style, animal style fries and a Neapolitan shake. Order of champions.

Double double protein style, animal style fries and a Neapolitan shake. Order of champions.

DROOL

DROOL

Okay, now let’s fast-forward a bit to the following week.  Now that the students are gone for the summer at UT, it’s safe to visit west campus (aka the Drag) for the last of Paul Qui’s available Austin fare at Hole in the Wall (http://www.holeinthewallaustin.com/).  I got the pork kimchi ramen and added an egg (which in my opinion should just always be included).

Bacon dashi, pork belly, cabbage kimchi, soy bean sprouts, tofu, garlic chives and that gorgeous egg.

Bacon dashi, pork belly, cabbage kimchi, soy bean sprouts, tofu, garlic chives and that gorgeous egg.

Last weekend we had a friend visiting who loves eating maybe even as much as I do (MAYBE) so of course I had to take her to Franklin BBQ.  I’ve already posted about how wonderful and amazing I think Franklin’s is, but this time was a little ridiculous.  Not to mention LOOK AT THE LINE at 9:45 on a Friday.  We only BARELY made it before they ran out of meat.

The longest line I've ever seen at Franklin.

The longest line I’ve ever seen at Franklin.

And then the heavens opened up and we got maybe the most rain I’ve ever seen in Austin.  My roommate had to come rescue us in his car (we walked) and there was flash flooding all around.  WORTH IT.

Here is the Tipsy Texan: chopped brisket, sausage and cole slaw. With a side of beans and potato salad.

Here is the Tipsy Texan: chopped brisket, sausage and cole slaw. With a side of beans and potato salad.

The weekend brought more amazingness but that will get it’s own post, stay tuned.

On Wednesday, I reunited with one of my greatest Austin friends (and former coworker) at the infamous Uchi.  I have also already posted about Uchi, but why not share how AMAZING everything was.  We got the six-course signature dish tasting, and a few extras.

Sitting at the sushi bar is it's own form of torture.

Sitting at the sushi bar is it’s own form of torture.

Tako pops (grilled baby octopus)

Tako pops (grilled baby octopus)

Crudo - sea bass, orange oil, garlic, black pepper, citrus vinegarette

Crudo – sea bass, orange oil, garlic, black pepper, citrus vinegarette

Uchiviche - salmon, striped bass, tomato, bell pepper, garlic, cilantro

Uchiviche – salmon, striped bass, tomato, bell pepper, garlic, cilantro

Other things we got but I was too gluttonous and impatient to take pictures of:

  • machi cure smoked baby yellow­tail, yucca crisp, asian pear, marcona almonds, garlic brittle
  • maguro sashimi and goat cheese bigeye tuna, pumpkin seed oil, fuji apple
  • walu walu oak-grilled escolar, candied citrus, yuzupon, myoga
  • hamachi nabe baby yellow­tail, koshi hikari rice, farm egg, soy broth (may have been the best thing)
  • bacon steakie pork belly, water­melon radish, citrus, thai basil
  • jizake crème caramel brown butter sorbet, ginger
  • lemon gelato pis­ta­chios, white balsamic

It was amazing as usual and the Uchiko/Uchi restaurants still remain at the top of my list.

Here are some other random eats I’ve had this week:

Pulled pork plate with a side of cole slaw and potato salad from Micklethwait off of Rosewood sort of by that weird intersection with 11th.  Good trailer bbq for sure.

And how cute is the trailer?!

And how cute is the trailer?!

This month’s taco special from Torchy’s (http://www.torchystacos.com/):  the Kingpin.  Rightfully named because this may actually be the biggest taco I’ve ever eaten.  Maybe they should have called it the Titanic.  Pork carnitas simmered in green chiles, with black beans, fried plantains, sour cream, cojita cheese, pickled onions and cilantro.  Delicious.

YUM TACOS

YUM TACOS

And last but not least, the Lucky Puccia from Lucky’s Puccias, a trailer at the Tiniest Bar in Texas.  Prosciutto, mozzarella, arugula, tomato and basil oil all on a fire grilled ciabatta roll. My only complaint is the bread got so hard that I thought it was tearing off the roof of my mouth but I couldn’t stop eating it either way.  No pain no gain.

Lucky's puccia, aka heaven.

Lucky’s puccia, aka heaven.

In some other exciting news, I submitted my petition to start taking culinary classes this fall, hopefully I’m registered by the end of this week!  Time to get fitted for my uniform and start trying out and buying my knives.  EEK I AM SO EXCITED.

Posts that will hopefully be out this week:  MEMORIAL DAY LOBSTER BOIL, lobster stock, and last night’s DUCK themed Dinner Lab.  Stay cool everyone, and EAT WONDERFUL THINGZ.

PS all my love to one of my old friends who lost her dad this week.  Twin, you are so wonderful and I am thinking of you.

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