There’s nothing like a bandwagon. No sooner did Food & Wine and Bon Appétit fall all over themselves to give Austin a whole lotta love than StarChefs.com (an online magazine for chefs and culinary insiders) decided to hold one of its four national awards ceremonies in Austin this year.  Their editorial board scoured the landscape for the top talent in Texas’ capital city (and in San Antonio, too) and recently announced more than a dozen winners in nine categories.

As a result, in February, a gaggle of the hottest chefs in Austin and San Antonio are going to be in one place at one time, offering samples of their best bites. And there will be some choice wine and cocktail sips too.

Here’s what you need to know: The tasting will be held on Tuesday, February 21, from 6 p.m. to 9:30 p.m. at the Driskill Hotel. Tickets are $85 for regular admission, $125 for VIP, and can be purchased online at starchefs.com/tickets or by calling 212-966-7575.

So, is StarChefs.com on the mark as far as their choices go? In my humble opinion, absolutely. They considered around 60 candidates (which they found through talking to local media and doing their own research, followed up by in-person tastings and interviews).

OK, it’s time to cut to the chase. Who won?

In the chefs category, it’s David Bull, Congress; Ned Elliott, Foreign & Domestic; Aaron Franklin, Franklin Barbecue; Bryce Gilmore, Barley Swine; Rene Ortiz, La Condesa; Paul Qui, Uchiko; Quealy Watson, The Monterey, in San Antonio; Andrew Wiseheart, Contigo.

In the pastry chefs category, it’s Plinio Sandalio, Carillon; Philip Speer, Uchiko. In the sustainability chef category, it’s Michael Sohocki, Restaurant Gwendolyn, in San Antonio. In the hotel chef category, it’s Josh Watkins, Carillon. In the artisan category, it’s John Bates and Brandon Martinez, Noble Pig. In the restaurateurs category, Tyson Cole, the Uchi group; Jason Dady, Bin 555, Tre Trattoria, Two Bros. BBQ Market, all in San Antonio. In the sommelier category, it’s June Rodil, Congress. In the mixologist category, it’s Jeret Peña, The Esquire, in San Antonio.

The host chef is  Jonathan Gelman, Driskill Grill. (By the way, the photograph is from a StarChefs.com  gala held in New York last year.)

Tagged: Aaron Franklin, Andrew Wiseheart, austin, Barley Swine, Bin 555, Bon Appetit, Brandon Martinez, Bryce Gilmore, Carillon, Congress, Contigo, David Bull, driskill grill, Food & Wine, Foreign & Domestic, Franklin Barbecue, Jason Dady, Jeret Pena, John Bates, Johnathan Gelman, Josh Watkins, June Rodil, la condesa, Michael Sohocki, Ned Elliott, Noble Pig, Paul Qui, Philip Speer, Plinio Sandalio, Quealy Watson, Rene Ortiz, Restaurant Gwendolyn, san antonio, StarChefs.com, the Monterey, Tre Trattoria, Two Bros. BBQ Market, Tyson Cole, uchi, uchiko

Ever considered eating at this four-diamond restaurant – but daunted by the price tag?

Ah, the beauty of the Go Texan Restaurant Round-Up.

Now through Friday, October 2nd, enjoy the nearby bounty of Texas meat, fish and produce, all prepared by the innovative Executive Chef Jonathan Gelman and Chef de Cuisine Stephen Bonin. At $39 (not including alcohol), we found the three-course meal at the stately Grill to be a pretty stellar deal.

Take, for example, the beautiful Bella Verdi green salad we munched on, dressed in a garlic-pink peppercorn vinaigrette, and playfully held together by a parmesan bric dough. Or the antelope short ribs from Broken Arrow Ranch that are served with Austin Farmers Market tomatoes and Brussels sprouts.

“Nice opening act,” I commented, secretly wondering if the Grande Dame of Austin eateries could turn out equally fine subsequent courses?

My husband described his entrée, a fresh Texas pea tortellini bathed in basil pesto and studded with olive oil powder and Earl Grey tea-orange blossoms, as “tragically hip”. (It didn’t keep him from eating every morsel, and mopping up the plate with a piece of French bread.)

I, on the other hand, took the Texas Gulf bait. Seared Gulf snapper on a bed of rapini, lentils, aged black garlic, and tomato butter proved to be a sterling choice – flavorful, healthy, and the perfect size.

Pastry chef, Tony Sansalone, knows how to quietly dazzle as well. During the Driskill Grill’s Go-Texan Restaurant Round Up, you’ll enjoy an apple tart with homemade vanilla ice cream or a chocolate raspberry gateau – sweet denouements to a theatrical evening of impeccable food and atmosphere.

Tagged: driskill grill, go texan restaurant round-up