You decided that this year is your year to experience as many of Austin’s flavors as possible, and you bought a ticket to the Austin Food + Wine Festival. But what’s the best way to make the most of the merrymaking? Festie virgins, this post’s for you. It’s my tried and true guide to revelry and satisfaction.
First and foremost, though, let’s talk about getting to the festival. Whether you grab a cab, Uber it, Lyft it, peddle power on your bike, utilize Cap Metro buses, or have someone chauffeur you to and fro, trust me when I say it is in your best interests not to drive your car unless you are the designated driver and will not be drinking.
Friday evening, if you’ve purchased the add on ticket for Taste of Texas or are an All In pass holder, where it is included in your ticket price, you will enjoy a pleasant night of wine, Hendrick’s Gin signature cocktails and/or Stella beer. I say “and/or” because heck yeah you want to try it all! I’ll caution you that the fest is an endurance race, so please imbibe responsibly so as not to miss out on anything due to a debilitating hangover. TOT lines Republic Square park with tents where Texan chefs are serving up all sorts of deliciousness. There will be lines at some tents, but with a fresh drink in hand and live music from Jamestown Revival, you won’t feel like it is too much of a wait. I suggest hitting the most popular chefs early on, and then make your rounds. My picks: Diego Galicia & Rico Torres of Restaurant Mixtli (San Antonio), Ned Elliot of Foreign & Domestic (Austin), and Steve McHugh of Cured (San Antonio).
Saturday of the festival always fills me with excitement and anticipation. So much to do! So much to see! So much to taste! My best advice for both days is this: wear sunscreen, and drink plenty of water between sampling the copious libations available. There are always bottled water coolers scattered around the festival grounds. Scope out restroom locations because with all the tasting and hydrating, you’ll be visiting them several times during the day.
If you sprang for the All In Pass you have access to the incredibly popular Hands On Grilling with Tim Love, and you must not miss that. If you’ve bought a Weekender Pass, don’t worry, you can certainly hang out just past the grilling area fence to watch, listen, and learn, courtesy of the demo’s jumbotron. Just like everything Texan, it’s big. Definitely hit the festival swag booth early, as the coveted tee shirts sell out fast. Ringing the festival grounds are small booths that house both food and drink vendors, from bubbly (first stop of the morning) to small bites. Last year Kim Crawford wines went all out with a super fun patio for their booth, featuring a tennis match-style referee chair overlooking a butterfly bedecked ping pong table, while brand ambassadors handed out frozen versions of their signature wines (pictured above). You never know what you’ll find at the fest!
Don’t miss the action at the Fire Pit! The Fire Pit chefs always have something phenomenal for you to try, a singular taste sensation of their choice, roasted over coals, grilled, or smoked. Vegetarians, you won’t be completely left out. Last year I noshed on beautifully grilled carrots and a selection of fire roasted veggies from Fire Pit chefs.
The Grand Tasting and Chef’s Showcase can be a bit overwhelming. The Grand Tasting is part social soiree, part culinary feast where you interact with other attendees as you circle around the food booths, and zig zag along the interior food and drink tables. You never know who will be next to you, reaching out for a nibble or holding their glass out for a sip. It’s fun, but can be a tad crowded. Just know you can leave and come back if you feel like you need a bit of breathing room.
Let’s pause for a moment for an important Public Service Announcement: respect what you are tasting. If you don’t enjoy it, use the spit bucket (or for food, the nearest trash receptacle). Don’t chug your wine. This isn’t a frat party and you aren’t winning friends by shooting a pinot noir. Take the time to enjoy the wine, spirits or beer. Again, if it isn’t your flavor profile, dump it. Feeling tipsy? Drink more water. You can’t fully taste (or at least won’t recall) the flavor of a sample if you’re intoxicated.
Plan in advance which demos and drink tastings (found on the schedule in individually named tents) that you want to experience, but always have a backup plan, as seating for some fills fast. In the time between demos, visit the Grand Tasting (don’t miss Delysia Chocolatier!). My picks for Saturday’s demos & tastings: 2015 James Beard Award finalist for Best Chef: NYC, Jonathan Waxman (seafood demo), Vilma Mazzaite of LaV (sparkling wine demo), and Austin’s massively talented Top Chef Paul Qui (cambodian food).
Saturday evening’s Rock Your Taco is an additional ticket for Weekend Pass folks, but included for the All In passes. Last year’s RYT champion Richard Blais is defending his title against the likes of Hugh Acheson, Tyson Cole, Tim Love, and Antonia Lofaso, an all out battle for the absolute best taco. It’s always a tasty treat to see what the chefs will put inside a tortilla! Again, lines will be long for the high profile chefs so grab wine, a Stella brew, or craft cocktails from Tito’s Handmade Vodka and Herradura Tequila to sip while you wait. It’s a sure bet that Lee Fields & The Expressions will have you dancing before the night is over. My picks: Jenn Louis of Sunshine Tavern (Portland), Chris Shepherd of Underbelly (Houston), and “I’ll eat anything he makes” Paul Qui of Qui and the can’t-open-soon-enough Otoko (Austin).
Sunday will be just as buzzing as Saturday, unless you went against my advice to pace yourself. You’ll find different chefs manning the Fire Pit, and a whole new round of demos and tastings. Tim Love will be drinking and grilling with the All In pass holders who didn’t attend his demo on Saturday. This is the day you’ll go back for a sample from the Grand Tasting vendor that you just couldn’t stop raving about on Saturday evening (Celtic Seafare, I’m looking at you). My picks for Sunday’s demos & tastings: Levon Wallace of the soon-to-open Cochon Butcher Nashville (breaking down a pork shoulder), always humorous wine expert Mark Oldman (special occasion wines), and Austin/Houston restaurant tycoon Tyson Cole (sushi making).
For those of you who love Instagram, Twitter and Facebook, make sure you include the official festival hashtag #AFWfest on your posts. When you’re taking a break in the tree-shaded lawn chairs area of the festival you can scan social media and have instant insider intel on tempting treats and exquisite sips.
Did I miss anything? Add your Austin Food + Wine Festival tips for noobs in the comments.
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