St. Phillip at the Austin Food and Wine Festival

One of our biggest, awesome-est and foodiest celebrations is coming up. The Austin Food and Wine Festival is a place where gluttony is completely acceptable and in fact, encouraged. Page Pressley is head chef at St. Philip, which is one of the participating restaurants. He joined us in the studio with one of his favorite recipes to tell us more about what we can expect from the event. Named for the Patron Saint of Bakers and Pastry Chefs, St. Philip brings together thoughtfully sourced ingredients in imaginative ways.  Inspired by the aroma of baking bread, the bubbling of melted cheese on hand tossed pizza crust and the promise of fresh-from-the-oven pastries and sweets, the team that brought you the acclaimed Uchi and its sister restaurants features seasonal dishes, hearty meatballs and delicious sandwiches along with a beverage selection of craft beers and drinks.  The bakeshop opens at 7 am, serving coffee and a rotating selection of freshly baked pastries, bread, cookies and savory treats.The Austin Food and Wine Festival is this Friday, Saturday and Sunday. See their website for the complete schedule and map of the event layout. Go to austinfoodandwinefestival.com for more information. Or for more on St. Philip, go to stpaustin.com.

 

St. Philip Bruschetta

– 1 pint cherub tomato
– 4 tbsp olive oil
– 1 tsp white wine vinegar
– 1 tsp chopped garlic
– 1 tsp sliced shallot
– 1/4 chopped parsley
– 1/4 cup chopped basil
– 1 tbsp Parmesan
– 1 tsp toasted pine nuts
– salt and black pepper to taste

-1/2 avocado, mashed and seasoned with salt, black pepper and juice of 1/2 lemon

– 1 slice toasted sourdough loaf

– 4 egg yolks. Whisk over boiling water in mixing bowl until eggs start to thicken. Immediately place bowl on ice and whisk until eggs are cool.

– 1 radish, shaved into ice water on mandolin or sliced thinly with a knife.

– arugula to garnishpp
For tomatoes: half the tomatoes, chop the herbs, grate the cheese and combine all ingredients. Let sit at least overnight.

Toast one thick slice of country toast.

Roughly mash half of an avocado. Season with salt and lemon juice. Spread the avocado on the toast evenly. Cover generously with marinated tomatoes. Garnish with sliced breakfast radishes, sous vide egg yolk, and arugula.

 

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