Texas Monthly returns with a new season of culinary match making at its best!
TWO CULINARY GIANTS & THE ULTIMATE FUSION OF FIRE & SMOKE
Texas Monthly pairs hosts and James Beard Award Winners, pitmaster Aaron Franklin of Franklin Barbecue and chef Tyson Cole of Uchiko for a culinary collaboration, hosted by barbecue editor Daniel Vaughn. Held at Austin’s celebrated restaurant Uchiko, don’t miss this unique brunch experience with specialty smoked meats, exquisite culinary pairings, and hand-crafted beverage selections.
Aaron Franklin is an Austin Texas based barbecue cook , grilling guy, restaurant owner, television personality, educator and writer. Aaron is a self taught bbq expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. In 2015, Aaron won the coveted James Beard award for Best Chef Southwest. Aaron’s first book, Franklin Barbecue has been a New York Times bestseller 13 weeks in a row, and continues to be a “how to” resource for bbq cooks. Aaron’s second book, Franklin Steak, showcases his deep love for steak by exploring dry aging, reverse searing, and other cooking methods – due to publish April of 2019.
One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.
TICKETS SOLD OUT
Ticket Price – $125.00
Ticket purchase includes entry into the event, a seated multi-course brunch meal curated by Aaron Franklin and Tyson Cole, beverage offerings, and a gift bag.
When: February 23 | 10:30am-2:00pm
(Doors at 10:30am; food service begins at 11:o0am)
Where: Uchiko Austin
Tickets are non-refundable.
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