A Caramelized Conversation with Chef Brian Malarkey

Austin, Texas is obviously known for its wealth of iconic and trend-setting restaurants; they seem to be popping up by the minute, to the point where we cannot even keep up. There are moments when we have mistakenly taken for granted the booming food scene surrounding us; but there are also those rare occasions in which restaurants actively ask us to stop and appreciate the causes behind such a beautiful city.

The community of Austin cafés, bars, trailers, and the like are uniting to showcase communal talent and the city to which they serve. During Eat Out For Good (click to reserve your spot), beginning this Sunday August 3 through August 13, over twenty spots are creating special menus with proceeds benefiting local non-profits. From Finn & Porter and The Bonneville to Odd Duck and NO VA, you will simultaneously serve Austin's non-profits and be served by Austin's finest talent.

Today, I'm sitting down with Chef Brian Malarkey, the celebrity mastermind behind Searsucker (one of the Eat Out For Good participating restaurants), winner of Top Chef and judge on numerous Food Network shows. His culinary resume will stun you, and his light-hearted persona will charm you. Keep scrolling for the latest and greatest Caramelized Conversation. . .

YOUR MOST UNFORGETTABLE RESTAURANT EXPERIENCE?

I have two: The first was the lobster dinner where I asked my wife to marry me. The second was when Jose Andres cooked me 30-something courses at his mini bar in Washington, D.C. -- magical, whimsical and intriguing.

SEARSUCKER IS A PERSONAL FAVORITE AUSTIN SPOT, AND I ALSO ENJOYED HERRINGBONE IN LA JOLLA. WHAT WAS YOUR INITIAL VISION WHEN FORMULATING THE ECLECTIC AMBIANCES OF THESE RESTAURANTS?

Searsucker is my home -- very comfortable and approachable, very personal and warm in a quirky sort of way. Herringbone is where I want to live when I  grow up -- probably no time soon. . .

WHAT DO YOU LOVE MOST ABOUT SAN DIEGO?

It's still a relatively small city where you get to know the chefs, farmers, surfers -- the community. And of course it's on the ocean and 70 and sunny almost every day. The fact that it's named after a whale's vagina is just a bonus! Stay classy, San Diego!

FIVE FRIDGE ESSENTIALS?

Cured meats. Great cheese. New Zealand Sauvignon Blanc. Organic pressed juice. BUTTER.

HOW DO YOU ADD SWEET TOUCHES TO EVERYDAY EXPERIENCES?

Love.

YOUR SIGNATURE COCKTAIL TO BEAT THE SUMMER HEAT?

Watermelon, jalapeño and my booze of choice.

RESTAURANT OWNERSHIP IS NOTORIOUS FOR ITS NARROW WINDOW FOR SUCCESS. WHAT'S YOUR TAKE ON CONCEPTUALIZING RESTAURANT IDEAS THAT REALLY STICK?

#team. Great staff with approachable, great food and a fun ambiance. . .And learn from your mistakes -- that location thing is kind of important.

Farmers Market Cocktail

When it comes to grocery shopping, I really should change my system. . . but for now, it typically goes as follows:

1. Roam through every aisle (or stand, if at a market). 2. Pick out the most colorful and beautiful produce available. 3. Lay it all out on my kitchen counter. 4. Create a recipe with what's in front of me.

I find it to be both a fun little challenge for myself (like an easy version of Chopped?) and also an opportunity to showcase the ingredients that truly caught my eye from the beginning. Recently after a trip to the farmers market, I stared at the most gorgeous assortment of summer peaches, blueberries and basil on my cutting board. Hello, cocktail!

Makes one serving

1 ounce vodka Small handful blueberries 2 slices of peach 2 basil leaves Ice cold sparkling water

1. In a small glass, lightly muddle peaches, blueberry and one basil leaf. Add vodka and stir.

2. Top with sparkling water and a basil leaf.

Qui (Austin)

I feel a subtle sense of intimidation right now. How am I, a food blogger and chef-wanna-be, qualified to "critique" and conjure up dining details of Austin's hottest restaurant? Frankly, I'm not. Therefore, this post will not be filled with expert judgments of typically mispronounced ingredients or attempts to portray the culinary brilliance of Top Chef winner and Food & Wine Best New Chef Paul Qui. The menu was a spectacle, the food was magnificent, and the restaurant's decor was completely out-of-the-box. . .obviously. Would you expect anything less?

I was most impressed by Qui's customer service, which is the primary reason I feel entitled enough to share an opinion of the place. Three of us managed to grab a 9:15 reservation on a Friday night; so we eagerly saved up our appetites and entered the minimalist establishment right on time. The hostess walked us to a patio area, inviting us to order a drink while our table was prepared. We enjoyed "the official drink of Austin" -- Chef won the city-wide contest with his bold tepache and honey cocktail. Yes, it was a winner.

Thirty minutes later, we had not yet been seated -- the time flew due to awesome people-watching and funky, eye-drawing patio decor. Before an opportunity even arose to ask the hostess for an update (i.e. complain), the manager arrived at our cocktail table and offered four appetizers on the house to apologize for the delay! I knew it would be a fantastic night. . .and it was.

Chef Paul Qui expresses his witty character in every dish. We were instantly enthralled by the menu, which our waiter explained in detail and with such passion. We tried eight dishes or so in total, but our table began with a play-on version of cheese spray and ended with an aged cheddar cheese ice cream sandwich. Interesting, right? Chef is deeply rooted in Filipino tradition, yet he cannot pass by the Texan influence; his Texas wagyu and Filipino curry marry without question. The smoked short rib (first photo) was my very favorite of all that we tried.

This can't-miss restaurant completely surprised my palette and surpassed my expectations of customer service. Chef Paul Qui is truly something else, and I cannot wait to revisit his newest namesake.

featured image via qui austin

Brown Butter Banana Bread

I honestly haven't made banana bread in years, and yesterday's pitiful, abandoned brown banana bunch provided me the perfect opportunity. This browned butter version, courtesy of Joy the Baker, adds a extra layer of richness that will leave you reaching for that second thick slice. I'm currently snacking on some right now with my coffee. I encourage you to do the same this weekend!

6 ounces unsalted butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla 3 medium bananas, mashed 1/4 cup whole milk 1 lime wedge 2 teaspoons maple syrup

1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. Pour milk in a small bowl and squeeze lime juice over milk, allowing to curdle -- the perfect buttermilk substitute.

2. Melt butter in a saucepan over medium heat. Swirl the pan as the butter cooks, allowing to foam and crackle. Once browned and smelling nutty, remove from heat and pour into a small bowl. Set aside to cool.

3. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk eggs, vanilla and "butter" milk. Then, whisk in bananas and maple syrup. Once browned butter is cooled, whisk with the wet ingredients.

4. All at once, add wet ingredients to the large dry ingredient bowl, and fold batter with a spatula until well combined -- don't forget to scrape bottom for pockets of flour.

5. Spoon batter into loaf pan and lightly tap onto countertop to evenly distribute the batter. Bake for 50 minutes-1 hour, until a toothpick inserted into the loaf comes out clean. Allow to cool in pan for 15 minutes before transferring.

adapted from Joy the Baker

Snap Pea Salad with Crab and Radish

I'm absolutely obsessed with this salad. It'll highlight any summer spread and simply make your work day more beautiful. I mean, look at those colors! Plus, the sweet snap pea and spicy radish crunch together wonderfully. I recommend slicing and chilling the vegetables before hand so that you'll experience an ice cold crunch on your summer patio. I hope you're enjoying your week -- I urge you to add this recipe to the agenda.

Makes 4 servings

1 pound sugar snap peas, trimmed and halved 4 radishes, thinly sliced 1 bag arugula 1/2 pound jumbo lump crab meat 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon dijon mustard Salt and pepper

1. In a small bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.

2. Toss together snap peas, radishes, arugula and crab. Pour dressing over and mix to coat evenly. Serve immediately.

Tiny's no.five (Houston)

This particularly lazy Sunday morning has invited me to curl up on the couch with coffee and reminisce on one of my favorite weekend brunches of all -- Tiny's No. 5 in Houston, Texas. Sure, it's been a few months; but I can still taste the citrusy white wine sangria and fresh-squeezed orange juice, and I can still feel the Spring sun on my skin while sitting at the perfectly groomed dining lawn.

I've learned from my friend Hannah that this spot is, by far, one of the most beautiful spaces and menus in the city. The hand-calligraphied chalkboard menu always shows an eclectic range for the traditional brunch-goer or funkier foodie. I struggled between the quinoa oatmeal and classic migas, so Hannah decided to pick one and I picked the other. I'm a big fan 0f strategizing at the table so that we can try multiple plates instead of limiting ourselves to one. It always seems to work out, especially in this case!

My migas were to-die-for delicious. My newfound love for sausage was satisfied, and the eggs were delightfully fluffy and well-seasoned. The tortilla strips and potato bites were crispy rather than soggy. I had to pick away a few fresh jalapeños (too much spice!), but their added color with the bold tomatillo salsa reflected the lush surrounding greenery.

Quinoa oatmeal was the runner-up, perhaps because its healthier disposition did not provide as many pops of flavor. Frankly, I think I just prefer regular oatmeal with brown sugar, almond milk and seasonal berries.  But you may notice the sweet potato fries in the top left corner of the bottom picture. . .they were almost as dangerous as the sinful chocolate chip cookies. The gooey-ness and chocolate-to-cookie ratio are so out of this world, that the restaurant limits customers to only six cookies per party. If you don't leave Tiny's with a cookie in tow, you're making a big mistake!

Enjoy your Sunday! And if you currently happen to be near this adorable restaurant, please know that I'm very, very jealous.