Well, it took place Monday and Tuesday at the Travis County Expo Center, and I stopped by on Tuesday afternoon to check it out.
There were about two dozen booths with vendors who make noodles, broth, seasoning, dumpling, chopsticks, bowls and everything else you’d need to run a ramen shop. I was there right around the time the expo opened to the public, so you’ll see the lines growing at some of the ramen booths and hear from a local food truck owner about why he was there.
The popular Hyde Park cheese store has two events this month where you can learn about cheesemaking and meet goats while you’re at it.
The first is a Bubbles and Brunch event at 10 a.m. Saturday, Oct. 14 at Bee Tree Farm, that goat farm near Manor that sells farmstead cheeses, including halloumi. Attendees will meet at the farm at 8317 Burleson Manor Road to enjoy cheese, charcuterie and adult beverages while enjoying a fall morning in the country. Tickets cost $55.
On Saturday, Oct. 28, the cheese shop will host a bus tour to Pure Luck Farm & Dairy and Jester King Brewery, which are both near Dripping Springs. The event from 10 a.m. to 4 p.m., and attendees will gather at Antonelli’s Cheese House, 500 Park Boulevard, to catch a ride that will include tastings on the bus. At Pure Luck, guests will tour the farm and enjoy their famed products, do the same at the brewery and then head back to Austin for a chocolate tasting back at the cheese shop. Tickets cost $125.
The number of ramen restaurants in America has exploded in the past five to 10 years, and it’s become such a big deal here that the largest ramen event in Japan is hosting its 10th annual Ramen Expo in the U.S. this year, and the organizers picked Austin as the host city. (I can’t find a larger ramen expo out there, so I’ve decided it’s probably the world’s largest, too. LMK if you know otherwise.)
On Oct. 9 and 10 at the Travis County Exposition Center, 7311 Decker Lane, in East Austin, a few thousand distributors, buyers, manufacturers, markets, restaurant owners and more from all over the world will gather for the convention that is hosted, in part, by the Japan External Trade Organization. According to the website, “This event is aimed to help build future business opportunities for ramen industry companies from Japan, by introducing them to those who are already established in the United States, and to others who are looking to start.”
The event is mostly business-to-business, but they are selling a public tickets online for $40 (or $50 at the door, if not sold out) that will let you tour the exhibit hall from 2 to 5 p.m. Monday and Tuesday. If you are involved with the restaurant/catering industry as a distributor, owner, purchaser,
member of the media or a food blogger, the event is free to attend if you register online.
Remember Dai Due before it was even at the farmers’ markets?
Jesse Griffiths’ lauded restaurant started as a supper club that hosted many dinners at Rain Lily Farm, which is where Stephanie Scherzer’s Farmhouse Delivery got its start. Those two businesses have evolved quite a bit in the past decade, but this weekend, they are teaming up for a five-course, family-style dinner not unlike those original supper club dinners.
The dinner starts at 6:30 p.m. Saturday, May 13 at 914 Shady Lane, and will feature wines from Lewis Wines and William Chris Vineyards. As you’d expect from both businesses, all of the ingredients will be locally sourced. Tickets cost $150 and are available here.
I’ve been in the thick of SXSW for the past few days, soaking up lots of interesting stuff in the panels and trying a few cool new foodstuffs.
To be honest, there aren’t quite as many food activations at South by Southwest this year, even though the food programming itself has grown into a healthy track over at the Driskill Hotel. (The panels filling up early without a one in/one out policy, however, isn’t going over so well with attendees, which is another story for another day.)
At the Create & Cultivate day party over on East Cesar Chavez today, I had two fun food experiences. The first was trying a meatless burger from Impossible Foods, a San Francisco-based company that sells a hamburger-like product that you can shape and cook into anything you’d make with ground beef. Impossible was giving away sliders with caramelized onions that tasted surprisingly like the real thing, but with that signature fake meat aftertaste. That hazy meat analog taste is common in all of these products, and the Impossible meat substitute had less of it than others I’ve tried.
The other fun experience was a yogurt s’mores bar from Noosa, whose founder Koel Thomae was on site to answer alllllll of my questions about how they developed a sweet/spicy yogurt that I tried recently on my livestream taste test and why they’ll never go into the weird world of low- and no-fat yogurt. (Yes, I have a bias against them. Reduced fat yogurt, like most reduced fat products, aren’t filling, the texture is off and the amount of added sugar to make up for the lack of flavor with the fat makes the yogurt taste way too sweet.)
But I do like overly sweet yogurt when it’s served like dessert, and this s’mores-inspired yogurt creation — with the roasted marshmallow and little pieces of chocolate on a cup of Noosa’s Mexican chocolate yogurt — made me feel like we were having dessert at a high-end restaurant.
Follow along on my SXSW adventures on Twitter or Instagram, where I’ve been posting.