My good friends at Fino, Lisa and Emmett Fox, have fully embraced the cocktail craze. They’ve persuaded their chef at Fino, Jason Donoho,and mixologist Bill Norris to whip up a four-course dinner with courses matched to cocktails. Throughout the meal, Jason and Bill will discuss the philosophy behind the pairings. A couple of seats are left at $100 per person. So stimulate the economy and yourself. It’s this Wednesday at 7 at Fino, 2900 San Gabriel, Austin. Reply to fino.reservations@gmail.com. Or see the “chef’s table series” on the web site, www.astiaustin.com.

Cooper’s Barbecue is  building the behemoth of barbecue joints in Fort Worth. It’s beyond gigantic–this meat market will be 23,000 square feet! And it’s not like Fort Worth lacks for places to eat brisket and ribs, either, what with Angelo’s and the Railhead, to mention just a few.  My friend Bud Kennedy, columnist and gadabout for the Fort Worth Star-Telegram, says he thinks it’s the biggest bbq joint in the world. He sent me this picture.  Here’s my question: Does any self-respecting Texan want to eat barbecue in a brand-new, squeaky-clean, non-smoke-begrimed building? It just ain’t right.

I’m a little late in posting this, but you gotta read Alison Cook’s blog post on the SpamWow! at Beaver’s bbq/etc. joint in Houston. Even if the very thought of the stuff makes you bilious–as it does me–Alison’s take on the, dare I say, resurgence of Spam is a great, fun read. A must for culture vultures of the culinary ilk.

I’ve been trying to come up with a good description for the “whimsicles” that I tasted last week, and I think I finally have it: frozen cheesecake bites on a stick. OK, OK. That’s pretty clunky. But it tells you what it’s like to nibble on one of Katherine Lott’s amazing popsicles, which are made of frozen goat’s milk and fabulous fruit and other flavorings, like blackberry, carrot/ginger, mango/avocado, and–the most perfect for this time of year in Central Texas: peaches & cream. I met Katherine at her little stand at the Fredericksburg Farmers Market (she’s there from 4 to 7, Thursdays, with a cooler full of popsicles; it’s at Main & Adams). The flavors in these sweet treats are intense and pure, the texture icy, the experience unforgettable. The goat’s milk is very mild, if anything it reminds me of cream cheese. It’s worth a trip to Freddy just to try one–like you needed an excuse.  (Austinites, if you’re wondering, yes, she’s related to artist Shanny Lott–they’re sisters.)

Hot stuff. Rudy Davila, who owns Rudy’s BBQ and Catering in the teeny South Texas town of Sinton (near Corpus Christi), will be on “Live With Regis and Kelly,”  Friday morning at 9ish on ABC. Mr. Davila was the top online vote-getter for his brisket recipe. He’s headed to NYC today, Wednesday, and prepare his brisket on Thursday.  Catch him if you’re home at that hour.

Norman Brinker, 78, the Dallasite who founded Chili’s, died Tuesday while on vacation in Colorado Springs. Whether or not his many restaurants–Chili’s, Bennigan’s, Steak & Ale–were my cup of tea, I certainly acknowledge the influence he had on Texas restaurant scene and the enormous respect and affection with which he was regarded by his colleagues. If you’re interested in reading more, here’s a well-written obituary, from the Dallas Morning News.

Have you seen the latest Food Network Magazine (June/July)? It’s all about burgers, and in it (page 78), they’ve got Bobby Flay’s recipe for something they call the “Dallas Burger.”   What were they smoking when they thought up that recipe? The monstrosity has ancho chile powder, Spanish paprika, oregano, cumin, chile de arbol, dill pickles, barbecue sauce, and — good God almighty — COLESLAW on it!!!!!!!!!!! I may fwow up.  (However, the  magazine did one thing right: They named the Perini Ranch Steakhouse burger the best hamburger in Texas. Hooray!!!!)

I have to say that I love Saveur’s all-Texas issue. They managed to hit the high points and get in some things I had never heard of! Plus, the photography is gorgeous. It’s a keepsake issue. Click on the box “24 Reasons Why We Love Texas” when it comes around on their home page. (Full disclosure: I’m biased because I wrote a barbecue story for the issue, but a lot of Texas folks contributed as well. It is the June-July issue and it is on newsstands now.)

Yes! Yes indeedy. Had a light dinner at David Garrido’s casual new interior Mexican/taco/small-plate venue Sunday night, and I will be checking it out again soon. Oyster nachos (almost identical version to the one chef-owner  David Garrido made famous at Jeffrey’s)–yum! Crabmeat guacamole, lush, lavish, and delish. Lamb “pops” in roasted-garlic and ancho chile sauce also a keeper–though these had some sinew and required occasional  gnawing. Flavor great, though. Finished with silky flan with mango. Best of all, it’s a fabulous  setting on Shoal Creek, very mod, “green” building, too; lots of deck space, feels tropical with the palm trees & other foliage. 360 Nueces, Austin, first floor of the 360 condos, next to Mulberry wine bar; (512) 320-8226.

Oh, I meant to post this on Sunday, but you can still find this great round-up of cookbook reviews from the New York Times online. It mentions eleven books, all of which sound great, including one co-authored by my friend Paula Disbrowe (Real Cajun: Rustic Home Cooking From Donald Link’s Louisiana (Clarkson Potter, $35). The writing in the reviews, by Christine Muhlke, is sharp and funny, too.  Total pleasure to read.