November Night in Downtown Austin

Lynn and Joe Jelinski  arranged a social evening of camaraderie with food and wine critiquing at Swift’s Attic in downtown Austin starting at 6:30 pm on November 5.  Everything was served family-style so we could sample tastes of each item.  In its brief existence and with edgy and trend-setting Chef Mat Clouser at its helm, Swift’s Attic has already achieved renown as one of Austin’s “happening” restaurants.  Texas native Clouser earned his chops at Uchi, Kinichi and Jeffrey’s and is passionate about locally sourced and seasonal ingredients.  His dishes gave hints of Asian and French fusion, with a large measure of whimsy.  Located at 315 Congress Avenue, Swift’s Attic is upstairs in the historic 1905 Swift’s Premium Food Company building.  Interior décor is anything but historic! 

IWFS Austin Chapter

November 5, 2012

First Course
Charred edamame: chili oil, pop rocks

Blistered shishitos: G.B.E.

Zardetto Prosecco, Crème de cassis - NV

Second Course
Raw Maine diver scallop tiradito: cucumber, aji Amarillo, Hawaiian red salt

Grilled baby octopi: pickle salad, Melee sauce

Landmark Chardonnay - Overlook 09

Third Course
Squid “fries“: roasted garlic aioli, charred lemon, herb salad

Baked St. John's River Oysters: smoked carrot & sweet potato puree, crispy prosciutto picante, Chef’s "Hot Damn"

Champy Pernand Vergelesses 1^er Cru "Les Fichots" 08

Fourth Course
Crispy twice cooked duck wings: black bean glaze, celery kimchi

Warm Niman Ranch pork cheeks: fig, mustard, sourdough toast

Lockhart quail: golden raisin rum butter, Anna Mary’s hotwater “cornbread”

Groom Bush Block Zinfandel 10
 

Fifth Course
Popcorn & a Movie

Chocolate 7 ways

Warm TX Gala apple "pop tart," pinenut praline ice cream

Ferreira Dona Antonio Reserva Port