Esquivel Crystal - Austin chefs table: extraordinary recipes from the Texas capital

I could not have finished this book without the support and encouragement from my husband, Justin. When I flopped on the bed and refused to write, he challenged me to brainstorm about my favorite restaurants. When I honestly believed I would never finish, he assured me that I was superwoman enough to do it. When I tested recipes and wasnt sure of the results, he provided honest feedback and offered to help. When I kept him up in the wee hours of the night talking about chefs and recipes and restaurants, he listened to my stories and laughed in all the right places. This book is for him.

To Aimee, my lovely photographer, who always had a smile and a sense of excitement with every photo shoot, every meeting, and every delay, thank you for coming along for the ride. I couldnt have wished for a better partner in crime.

To my editor, Katie Benoit Cardoso, thank you for your constant support, your prompt responses to questions, and your always encouraging words. You made this process so much easier than I thought it would be.

To my family, thank you for your encouragement, your enthusiasm, and your understanding as I buried myself in writing, writing, writing. Mom and Dad, you are the foundation that keeps me strong.

To my cheerleadersLindsay and Chad, Rachel and Logan, Erin and Nat, Natalie, Susan, Kim P., Bryan, Jodi, my supper club crew, my amazing blog readers, and the other bajillion people Im forgettingthank you SO much for your excitement and pride, your patience and support, and your willingness to hear me talk about restaurants EVERY time we spoke. Josh Pruett, thank you for your editing expertise. I love you all.

To all Austins chefs, owners, managers, bartenders, and waitstaff who have become friends, confidants, and colleagues, thank you for sharing your creativity and expertise, for being patient with my unending questions, for countless conversations over coffee, and for inspiring me to write this book. You are the heart and soul of the Austin Chefs Table, and I am proud to present this book to you.

Crystal

Thank you to my parents, who have always supported me and put my needs and aspirations before their own. Your sacrifices and love have made it possible for me to accomplish everything I have in life.

To Josh Pruett, for everything. It is because of your endless encouragement that I was able to create these photos and work on this project. I could not have done this without you.

To my friend Kathy Phan, who helped to kick off my career in food photography. Your sense of style and eye for design inspires me to always try a little harder and create something a little more fantastic.

To my best friend, Stephanie Vanelli, who recognized my love for photography early on and always encouraged me to follow this passion.

To Crystal, who has been so incredible to work with. Your organizational skills and spunk have made every meeting a delight. After this project, it is great to have come away with such an amazing friend.

To my friends, who provided focus, words of encouragement, and distractions when needed ... I appreciate it all.

And to the city of Austin, I love you.

Aimee

200 CONGRESS AVENUE

AUSTIN, TX 78701

(512) 827-2750

HTTP://CONGRESSAUSTIN.COM/SECOND/

Second Bar + Kitchen sits squarely among the hustle and bustle of Congress Avenue, under the Austonian, the citys tallest skyscraper. Its sleek, bright interior, excellent food, and creative cocktails draw in diners throughout the day and night.

An outdoor patio overlooks the busy 2nd Street District, while indoor tables and bar seats provide a lively venue for a meal or just drinks. The restaurant is open for lunch and dinner every day, with late hours on Friday and Saturday to accommodate the downtown crowds. Sunday brunch offers a leisurely pace and varied menu to round out the week.

Executive Chef David Bull has created a fun menu of snacks, small plates, pizzas, and entrees based on locally available ingredients. His Natural American cuisine is both exciting and approachable; guests can start with buffalo fried pickles and Gorgonzola or Chef Bulls family recipe for Pepperoni Soup, topped with mozzarella and served with garlic toast. The dinner menu features small plates of veal meatballs with fennel, garlic, and chive potato gnocchi as well as salt-and-pepper ahi with soy syrup, burned orange, and sprout salad. Pizzas are topped with short ribs and green chiles or black truffles and blue cheese, while the Congress Burger is dressed with shallot confit, gruyre, and horseradish pickles.

In addition to offering the full food menu, the bar serves craft beers, a large array of wines by the glass, and excellent cocktails made with top-notch spirits and fresh juices. The Gin + Jam features Citadelle gin and a dollop of house-made jam, while the Sweet Child O Mine combines Flor de Caa rum, Cynar, lemon juice, and orgeat. After dinner, serious tipplers can wander over to Bar Congress, just one room away, for exquisite, spirit-heavy drinks and a more cozy, posh atmosphere.

Since it opened in 2010, Second Bar + Kitchen has become a cornerstone of the 2nd Street District, luring in guests of all ages and backgrounds with its creative menu made with the best local ingredients and its fresh and tasty cocktails. Its a delicious and spirited stop on any downtown jaunt.

This hearty, flavorful soup is a family recipe from Chef David Bulls grandmother. With the chunks of pepperoni, fresh herbs, and mozzarella topping, it tastes like a bite of a classic pepperoni pizza. Recipe courtesy of Executive Chef David Bull.

SERVES 46

2 tablespoons butter

3 tablespoons canola oil

2 cups diced pepperoni (about 7 ounces)

2 cups diced yellow onion

1 cup diced celery

1 tablespoon minced garlic

teaspoon garlic powder

teaspoon garlic salt

teaspoon celery seeds

teaspoon red chile flakes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1 tablespoons chopped fresh freshparsley

1 cup tomato puree

cup Sauternes or other sweet white wine

2 cups tomato juice

1 cup tomato sauce

1 cup water

Salt and pepper to taste

1 cup shredded mozzarella cheese

Toasted garlic bread, for dipping

Add the butter and oil to a large soup pot over medium heat, and heat until butter is melted.

Add pepperoni and cook about 68 minutes, stirring occasionally, until the fat is rendered. Add onion, celery, garlic, garlic powder, garlic salt, celery seeds, red chile flakes, basil, oregano, and parsley. Cook for about 1012 minutes, stirring occasionally, until the vegetables are tender but not browned.

Add the tomato puree; stir to mix well. Cook for a few minutes to toast the puree slightly.