Elizabeth Street Cafe (Austin)

It's true: You will not find Elizabeth Street Café's eclectic menu of French and Vietnamese fusion anywhere else. And it's a good thing, cause no other attempt could beat it. The mint house welcomes an immediate sense of comfortable delight. The trendy waiters, in floral dresses, bring pinot grigio in small glasses and welcome any questions on the commonly-mispronounced pho or bun. Basically, once you try this café once, you'll keep coming back. I have been coming back for years and still cannot get enough!

After a round of drinks, we ordered a colorful array of dishes and house specialties. My new pink sunnies and Hannah's hot pink nails seemed to match the vibe and color scheme well! Unless you're sensitive to spice, you cannot go in any wrong direction with this menu.

I absolutely loved the tofu and avocado steam bun special with red chili flakes and cilantro (top photo). I'm a sucker for fluffy steam buns, and the avocado/tofu combo was light and airy for a breezy spring night. Above, Hannah and Hannah stuck with a usual Elizabeth Street delicacy -- vermicelli with a lean yet bold flank steak and all the fixins. With an extra spoonful of plum sauce, you'll be in heaven, too.

Jennifer's rice paper spring rolls are, in my opinion, the best in the city. I always go back and forth between the poached shrimp or jumbo lump crab options. Each serving comes with a sampler of three tangy sauces to mix together or enjoy separately: classic peanut, ginger-jalapeño (go easy on this one), and sweet chili vinegar.

This past dinner at Elizabeth marked the third time I have ordered the green mango and cucumber salad -- the underrated appetizer is awesome. Beyond the gorgeous colors and textures going on, there's a unique contrast of sweet fruit, savory beef jerky pieces, and herbal thai basil. I recommend ordering this salad with spring rolls or steam buns for a lighter meal -- sometimes, it's difficult to delve into the intense bowl of pho (especially when you're saving room for Gourdough's next door...).

I hope you pop on over to this unforgettable spot soon!

A Caramelized Graduation

Well, that just happened. I am officially a graduate of The University of Texas. My whirlwind of emotions seems to shift (without warning) from excitement and gratitude for this milestone to severe melancholy, as my strongest support system of friends branches off across the country, like darts on a board, from this moment forward.

But, all emotions aside, at least we ate well. Our curated graduation food tour of Austin spread across the city and cuisines, leaving our stomachs very happy. South Congress Cafe's lunch portion of the seabass deliciously kicked off the weekend's festivities, and a Thursday night dinner at Perla's (our family favorite) was none less than stellar. I ordered a lighter version of the lobster bucatini, substituting a garlic cream sauce for a lighter white wine sauce. Over one pound of sweet lobster sat atop the housemade pasta. Unbelievable.

In between graduation ceremonies on Friday, we dined at Foodheads (my go-to lunch spot) where my boyfriend Alex surprised me in the courtyard. Dinner was a sentimental reunion of the four graduating Memphis families at Eddie V's. Our private room was filled with laughter, tears and stories -- my mother even gathered photographs of the four of us as little ones.

It would not have been a complete weekend without the Primetime burger (add a fried egg) at Hopdoddy for lunch on Saturday. And once the University-wide commencement ended Saturday evening, we celebrated on the roof of Benji's Cantina with margaritas, guacamole and (one too many) tequila shots.

The finale to this chapter was a bittersweet one, and I am so grateful to have been surrounded by my family and closest friends this past weekend. Now...onto the next chapter!

WHAT I WORE :: Frye Boots | Navy Bb Dakota Elga Sweater Dress | White French Connection Grace Knit Dress

Bridlewood Winery at Odd Duck (Austin)

Summer's sunny entrance has allowed me to enjoy a crisp glass of wine on the patio regularly. There's simply nothing like kicking back in the moment and forgetting all of those stressful to-dos in your jam-packed calendar. As I poured my glass (half) full with Bridlewood Chardonnay earlier this week and breathed in the fresh Austin air, my mind wandered back to the lovely wine pairing dinner at Odd Duck earlier this month. I am no connoisseur at this point, but this Santa Barbara label was wonderful with every bite of Bryce Gilmore's cuisine, which paired no less than perfectly.

After a few passed apps and an exclusive glass of Bridlewood's Rosé (you can only find it at the Santa Barbara tasting room!) on the Odd Duck patio, we were seated at a glowing farm table lined with wine glasses and friendly faces. I was sandwiched in between my lovely boss Camille Styles and fellow food blogger Jeanine Donofrio from Love & Lemons. Clearly, I was in good company.

Each glass of Bridlewood artisan wine provided a unique flavor balance -- my favorites being the Pinot Noir and Chardonnay. Winemaker Mark Williams sat across from us, brilliantly explaining the undertones behind a first sip. I enjoyed hearing his personal interpretation while simultaneously trying the five wines.

My very favorite dish and wine pairing continues to be the Bridlewood Pinot Noir with Chef Gilmore's handmade cavatelli with sweet roasted tomatoes and mushrooms (pictured above). If only I could recreate the dish with my Pinot Noir at home! I look forward to experimenting with my own pairing recipes, which I hope to share soon over the coming months. Thank you for bringing California to Austin, Bridlewood!

Blistered Jalapeño Bites

Though I have lived in Austin for four years now, the not-from-Texas stereotype finally (and literally) stung during my attempt at this recipe. Jalapeños are sprinkled in my restaurant meals here and there, but never before had they entered my kitchen. Without hesitation, I slightly sliced open the jalapeños and removed the seeds with a spoon and my hands after charring them in the broiler. Then, I wiped my eyes. And my nose.

Soon enough, my face was swollen, bright red, and stinging uncontrollably! An ice pack did the trick after 30 minutes of hilarious, hysterical pain. Thank goodness these babies turned out to be tasty. But, lesson learned: WEAR GLOVES while working with jalapeños!

I served the starter on this simple dinner plate, which I set against a fun bamboo charger for a summery vibe.

8 jalapeños 8 slices center cut bacon 1 cup shredded mozzarella 1 teaspoon fresh oregano

1. Grill (or broil) jalapeños for 3-5 minutes, until lightly grilled and blistered. With a sharp knife, cut a 2-inch line into the jalapeño and remove seeds with a spoon.

2. Mix mozzarella and oregano in a bowl, then stuff a large pinch of the mixture into each jalapeño. Wrap a piece of bacon around the jalapeño tightly to seal the mozzarella inside of the pepper.

3. Grill jalapeños until bacon is browned, approximately 5 minutes. Serve warm.

adapted from food network

A Caramelized Conversation with Ginnifer Goodwin

It is time to converse with a long-standing idol of mine -- the actress, soon-to-be momma and Los Angeles foodie Ginnifer Goodwin. Raised as a fellow Memphian before venturing off into Hollywood stardom (is anyone else also obsessed with her Gigi character in He's Just Not That Into You?), Ginny proves to be the truly grounded soul I've had the privilege to know, despite a recent whirlwind of paparazzi regarding a pregnancy and a wedding to her true Prince Charming, Josh Dallas (yes, both on and off screen). She is dainty while bold, witty and wise -- and she knows what she's talking about in the food category, too. While she is due to pop any moment now, I'm honored to have Ginnifer today on the blog for a lovely Caramelized Conversation...

What's your and Josh's "go-to" meal on set?

I suppose we don't have a "go-to." I usually bring last night's home cooked supper leftovers for lunch. I pack a salad, organic fruit, and cheese and crackers to snack on through our 16 1/2 hours of filming. Josh usually eats the production catering. If macaroni and cheese is being served, I indulge. And if I am on set when we hit the 12am mark on Friday, I throw a midnight pizza party for the cast and crew.

How about when you have time to cook at home together in LA?

We love any Sunday Roast from Jamie Oliver's cookbook FOOD REVOLUTION! When Josh is feeling under the weather, he requests Gramma's matzo ball soup.

Any amusing pregnancy cravings?

There were months during which I had to have jalapeños...on everything.

Let us in on your daily routine - Although I'm sure it's inconsistent with a show, wedding, and soon-to-arrive baby!

On a ONCE UPON A TIME day, we wake in Vancouver, British Columbia some time between 4 and 6am, drive to a studio or a rain-and-snow-capped mountain top, film until late into the night, cook dinner, sleep, and get up to do it all over again! Sometimes the whole schedule is flipped and we work graveyard shifts. Somehow, Josh squeezes in exercise. It's worth the grueling hours, but it's certainly not as glamorous as folks assume it to be!

Your most unforgettable restaurant experience?

I was going to say my childhood experiences at Benihana's left quite the impression, but Josh just told me that he once ate at a lucky-charms-adorned restaurant in London that served wildebeest, alligator, gold leaf, kangaroo, zebra, alpaca, meal worm, crickets, weaver ants, and locusts. I'll stick with Benihana's.

How do you add sweet touches to everyday experiences?

Josh surprises me often with a plucked flower. We believe that even carefully plating our meals makes them more special. I prefer that the little things around me make me smile (for instance, I put my hand soap in pretty pumps and make a very proper pot of loose leaf tea.) If you literally mean "sweet touches," I should add that I won't pass up a french macaroon.

Favorite summer cocktail?

I am not a big drinker, but I do adore a Hemingway daiquiri. Grapefruit juice? Yum.

How do you best balance your work and personal lives?

Real life always comes first. We have to say, "No" an awful lot in order to keep our home life sacred and its details private. Because of our insane work routine, we are careful not to over commit to social engagements or career-oriented events, that we may spend most of our free time together as a couple and family. I definitely work to live: I don't live to work!

NO VA Hosts Cocktails for Caramelized

NO VA Kitchen + Bar, the white modern home-turned-restaurant on Rainey Street, could not have hosted a more beautiful, celebratory evening in honor of the launch of Caramelized's URL and redesign launch. Surrounded by my closest friends, outstanding photographer Victoria Haas, foodies, and mentors, I was all smiles as we toasted with sangria and sampled the newest Spring menu items by Chef Brad Sorenson, who hit a home run with every single plate. The line-up was flawless.

The first bite of the night was a Hawaiian-style flatbread pizza with house cured ham and grilled pineapple. Roasted jalapeños slices added a bright pop of color and an offset to the sweetness of the fruit. I'd prefer the homemade spicy roasted tomato base on any flatbread in my future.

Pictured above, Chef Sorenson's ABC pizza naturally stood for "avocado, house bacon, and chicken confit." Naturally. The rich flavors melted in my mouth and, not to mention, looked great together on a plate.

The grilled watermelon salad took a twist on an old favorite, this time taking advantage of released natural sugars once watermelon hits the heat. Of course, goat cheese paired wonderfully and pistachios added a buttery crunch. I could eat this salad on a patio every single summer day.

Oh baby; these balls were a winner. The blend of beef and pork in Chef's albondigas mastered the rare description of "pleasantly unexpected." Never would I usually order such hefty-sounding hors d'oeurves, but these bite-sized bursts of flavor blew me away. Toasted almonds on top? Then turned into a cream? Unreal.

Most can't go wrong with mac 'n cheese, but placing "Mom's" in front of the generic American favorite put this bowl on a whole new sentimental level. The pasta is cut and shaped here in Austin. I felt the love behind that hand-stirred traditional cheddar sauce. Now, I'm even more of a sucker for this kind of comfort food.

I've heard from friends that this dish had the best roasted asparagus "ever." Aside from perfectly grilled asparagus, a caper aioli transforms a fried ball into a heavenly, crispy potato croquette.

As if I hadn't been wowed enough, I tried the vegan tamale gnocchi in disbelief. The thought behind this dish is ingenious. Chef Sorenson took half potato flour with half corn masa (the primary ingredient in tamales), created a fluffy, melt-in-your-mouth batch of gnocchi, toasted them in "a butt-ton of butter," and then tossed them in a tangy salsa verde with a sprinkle of cotija cheese. Unthinkable. Impeccable. I could go on and on.

And, last but not least, the dessert was delivered -- in a brown paper bag with an iconic stamped logo. Little packages always win my heart, and this one succeeded to do so, too. Plump blueberries filled tiny donuts holes, rolled in powdered sugar and dunked in a lavender frosting. When you order these, you'll receive them fried to order. I can still taste the messy, delicious frosting!

Cocktail-inspired party favors by AustiNuts and Bad Dog Bar Craft were crowd favorites on the way out. AustiNuts created a unique mix that reflects the NO VA menu -- Chef Sorenson contended that he has, indeed, used every single type of nut in his dishes since the restaurant's opening. Furthermore, cocktail enthusiast and Bad Dog Owner Lara Nixon assured us that the newest Bloody Mary bitters would be a crowd pleaser, which they were...look out for a cocktail recipe with a few dashes of Lara's bitters in an upcoming post!

Check out the entire cocktail album on my Facebook page...so many gorgeous shots by Victoria Haas! Cheers to Caramelized cocktails and a bright future ahead.

WHAT I WORE :: Rag & Bone Boot | White Silk Blouse | J Brand Jeans | Hannah Claire Designs