Bridget Bishop of the Westwood Country Club prepared hors d'oeuvres, and our favorite was these beautiful roasted peppadew peppers stuffed with basil-goat cheese custard.
Max’s Empowers Female Chefs, Texas WomenBy Megan Giller
August 26, 2013 By Megan Giller | August 26, 2013
On Saturday, Max’s Wine Dive hosted its first Eat.Drink.Empower event, which featured up-and-coming female chefs from some of Austin's best restaurants and raised money for SafePlace a “local nonprofit organization dedicated to providing services for individuals and families suffering through incidents of domestic or sexual violence.”
While introducing the chefs that made each course, Max’s executive chef Erica Beneke said ecstatically that she had dreamed of such an event for a long time. Further, Beneke plans to host events like this one two to three times per year, with some of the same chefs and hopefully others. Check out our food photos below to see some of the good eats.
(Photos by Krystal Shaw)
Our favorite course of the night was Searsucker's Kenzie Allen's deeply textured crispy quinoa salad, with roasted carrot marshmallow, corn crema, beet powder and okra chips.
Sway's Alexis Chong served a delicate melon soup with coconut cream and spicy crab salad.
Abby Yates of Swift's Attic made a memorable miso-cured redfish, served with edamame-horseradish puree, grilled cucumber that had been marinated in bacon dashi and shaved radish.
Beneke's braised lamb shank came with a side of chorizo-spiced foie gras, yellow mole, sweet potato puree and pickled cherries.
Dessert from Hannah Love at Perla's and Clark's tasted pretty sweet: a strawberry tartlet, flourless chcoolate cake with peanut butter buttercream and a pistachio profiterole.
Each course came paired expertly with wine. Plus, Drink.Well's Jessica Sanders mixed a fun cocktail with gin, basil, lemon juice and champagne before dinner, and Foreign and Domestic's Jodi Elliott sent us home with a doughy block of chocolate chip cookie bar for a midnight snack.