The Carillon

One of the things I love most about the Austin food scene is that it's not afraid to surprise me. Some of our best food emanates from the most unlikely places, from trailers to convenience stores. Although it's not quite in the same genre as the latter two examples, The Carillon falls into the same category for me. It's part of UT; it's a hotel restaurant...both of these attributes would make it easy for The Carillon to get away with mediocrity, but there is nary a trace of that here.

I've had several meals and attended a number of events at The Carillon, including a couple of complimentary blogger events (one of which I blogged about here). A week ago, we got the opportunity to experience their six-course tasting menu, thanks to a Groupon they had run some time back. It was the last weekend that the Groupon could be used, so the dining room (which is quite large) was totally packed, and pretty much everyone in the place was having the tasting menu. This could easily have been a (literal) recipe for disaster, but from where we sat - which had a view into the open kitchen - it did not appear that Chef Watkins ever lost his cool.

The view from our table.

Nor did the food seem to suffer one iota. We've eaten many a tasting menu, and there is very frequently a course or two that is good, but not great (and sometimes "good" is an overly generous descriptor). Not so here; every single course was excellent, and we were both unreservedly delighted with our meal.

They started us off with a little amuse of lemon and basil panna cotta and a nice little tuna tartare.



The complimentary bread is baked onsite, and is studded with chunks of garlic. It has a nice crust and the inside is the perfect texture with a tiny bit of chew. Oh, and did you hear that chunks of garlic thing? Yeah. Mmm hmm.



Our first course, this nairagi napoleon, was the perfect spring dish. Raw nairagi (also known as striped marlin) was chopped and served stacked with fresh cucumber slices, a bit of Texas grapefruit, and some smoked chevre to bring it all down to earth. Smoky, creamy earth.



Then we were served this gorgeous sea scallop, which was resting on a bit of cauliflower puree and served with asparagus, a bit of vanilla citrus sauce, and a dusting of sumac. Wonderful.



Our third course married elements that I would not have thought to put together - white tuna was crusted with pistachios and served with a blueberry puree and chantrelle mushrooms. I had a bit of a "what?" moment when this dish was first described to me at a blogger event a few days earlier, but one taste made me a believer.



Our next course was probably my favorite course of the evening. Chef Watkins poached prime beef tenderloin in olive oil using an immersion circulator, which ensures even cooking throughout - and results in one of the most flavorful and tender preparations I've tasted. He served it with a potato purée, a peppercorn sauce, and a lovely fritto misto of fennel, which really livened up the dish.



At this point, I was starting to feel full. But I pressed on through a plate of braised beef short rib with vanilla sweet potato, carmelized onion, and more chantrelle mushrooms. The Texas Beef Council would have been so proud.



Continuing on in the "dark brown and delicious" theme, we finished off the meal with a Guanaja chocolate terrine accompanied by a baby scoop of coriander ice cream and crystallized cilantro. So smooth, so rich, and so sorry was I when it was gone...in part because I knew that meant I'd soon have to transport my body to another location.



It was a wonderful meal and a terrific experience, largely enhanced by the fact that we happened to run into three other couples we knew, and were lucky enough to be seated next to blogger Rachel Naugle and her husband Doug. As a result, we spent most of the meal chatting with them, which was super fun - although I know we interrupted their date night (sorry, guys!).

The Carillon has rightfully earned itself a place on my favorites list for fine dining in Austin. The food is consistently excellent, the wine pours are generous, and the pricing is reasonable for what you get - the tasting menu described above is normally $60 per person, which for sure is on the low end for tasting menus of this quantity and quality (of course, the tasting menu is not the only option, here; you can also order off their regular menu). And Chef Watkins is always the picture of graciousness, even while his kitchen is being barraged by a pack of ravenous, coupon-wielding patrons. You've got to admire the man for that.

Chef Watkins will also be serving many of these same dishes at the Grand Wine & Food Affair in Sugar Land, Texas from April 27 - May 1, 2011. If you happen to be in the area or are in the mood for a foodie road trip, check it out!

The Carillon
(at the AT&T Executive Conference Center)
1900 University Avenue
Austin, Texas 78705
(512) 404-3655
Their website

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Food Blogger Event at the Carillon

I'm often so excited after a food blogger event that I get all impatient teenager on things and throw up a blog post immediately after I get home.

But alas, my day job has been extra busy lately, and I'm suddenly realizing that it has been over a week since the fabulous food blogger event at The Carillon. Unacceptable!

I'd been to the Carillon once before, at lunch time. The Carillon is actually only open to faculty & staff of the University of Texas at lunch time, but if you're lucky enough to know somebody in those categories, you can garner yourself a guest invitation. The restaurant is sort of a different place over the noon hour, though; it's all buffet, with the cold buffet being one price (although "cold buffet" includes soup and pizza) with an upcharge for hot entreés and dessert. Certainly above average, as buffets go, but honestly? I'm not really a buffet kind of girl.

The Carillon by day.


Half of the Carillon cold lunch buffet.


Pizza - included in the cold lunch buffet price, but fortunately, not cold.

As dusk falls, however, the Carillon morphs into a fine dining establishment so delightful that all the food bloggers are aflutter. And can you blame them? I mean, Clark Kent is pretty good looking by day, but as Superman...well, that's a whole different story (or so says Lois Lane; I personally am not into the blue spandex thing).

And the Carillon's Executive Chef, Josh Watkins, is doing a great job generating this buzz. He was a chef at the Driskill Grill by the tender age of 23, took over as Executive Chef there in 2007, then took over the reins at the AT&T Executive Education and Conference Center (where the Carillon is located) in 2008. Plus, he's doing super-cool things like the Chemistry Kitchen event. Chef Watkins, if you're reading this, please do this again. I didn't make it the last time.


Wait...he's not still 23?

The Carillon threw a lovely party for food bloggery types last week, which I was lucky enough to attend. This was one of the better food blogger events I've been to - not surprisingly, with Paula Biehler and Cat Caroom behind the scenes.

First of all, my glass of cava was pretty much never empty from the moment I walked in the door. Put some bubbly in my hand and I'm happy.


Mood enhancer!

Then there were several yummy snacks on the bar to nibble on while I waited for the passed trays to make their way to where I was standing.


This was good...


This was even better - spicy homemade potato chips!

The first thing I got to try was the white bean soup with smoked scallop and oven-dried grapes. The flavor was good, but this was probably my least favorite dish all night; the soup was really, really thick.


White bean soup with smoked scallop and oven-dried grapes.

Then these came around...fried eggplant caprese. Tiny balls of eggplant and mozzarella were deep fried and garnished with a fresh tomato relish. The acidity of the tomato was a good foil to the fried bits; a nice bite, overall, although I wish I knew how they created those tiny balls of eggplant and fried them without them being greasy!



Then came two things I love but would never have thought to pair together - beef tartare and white truffle. Hello, lover.



These were perfectly balanced so that neither overpowered the other - no small feat considering how understated tartare can be and how strong truffle is. Wonderful.

Oh, but it gets better. Chef Watkins can cook a piece of meat.



These braised beef short ribs were served with apricot glaze, asparagus, celery root puree, and black pepper gastrique. Melt. In. Your. Mouth. Good. I can barely type, just thinking about those ribs.

And then, and then...the crowning glory - pork belllyyyyyyy.


Crisp pork belly with diablo glaze, Asian pear salad, and fried mint.

Simply glorious. I won't disclose how many of these I ate, but let's just say that my self-restraint went out the window after my first taste of this succulent, juicy goodness (or maybe it was the cava?).

The Carillon is open to the public for dinner Tues-Sat from 5:30-10:00 p.m. They're also open daily to the public for a breakfast buffet from 7:00-10:00 a.m.

If you go, look for me; I'll be the one in the corner, huddled over my pork belly.

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Austin Chronicle's "Best of Austin" Party

I am glad to report that I am back from San Antonio, which means that I can get back on the blogging wagon again (or would that be off the blogging wagon?). And I can eat meals that aren't 90% carbs, too...not that there's anything wrong with meals that are 90% carbs, but phew - they have a way of sticking around when you're also off your regular exercise schedule.

At any rate, my first "back in the game" fling was at the Austin Chronicle's "Best of Austin" awards party, which I got to attend courtesy of the fabulous Jennie Chen, a/k/a MisoHungry. Jennie won a "Best of" Critics' Picks award for "Most Diversified Portfolio," which is to say that Jennie does lots of things, all well, and is an inspiration to those of us who can barely keep our socks clean. Read more about Jennie's award here.

Jennie and her very well-deserved award!

As you might imagine, a party celebrating all of Austin's best was replete with great people, cool beats, and tasty nibbles (and let's not forget the free-flowing river of Tito's Vodka). I had a great time, ran into lots of old friends and made some new ones, and ate and drank myself silly. Thanks so much, Jennie, for letting me tag along for the party!


DJ Manny (Best Live Club/Party DJ) kept the beats thumping.


The most interesting-looking bite I've seen in a while - muscat grape terrine with goat cheese, black lava salt, and ver jus - made by The Carillon.


Green curry tofu by Zen (they also had some wonderful filet mignon and seared ahi, but I ate mine thinking I could come back and photograph later, and they were out when I went back for more).


Gouda/Havarti and Monterey Jack/Colby grilled cheese sandwiches by Chedd's


Rigatoni with house-made red chile fennel sausage sugo, roasted sweet peppers, basil and pecorino romano from Primizie.

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