Chef Charles’ Beef Tour Day One

I got to spend four days with the Texas Beef Council and a great group of chefs, distributors, educators, and salesmen, learning about the Texas beef industry. It was great to engage in conversations with people who had so many different points of view! I’ll be writing a little about each day of the trip.

Monday, January 16, Austin, TX

I left Roanoke on Monday afternoon and flew to Austin along with Stefon Rishel of Texas Bleu and Michael Lee of Urban Rio. When we arrived in Austin we got settled in, and then met up with the rest of the crowd for a big evening. We got to see Dale Watson sing, which was amazing, and we were treated to some pretty good food and beverages at a place called Cannon + Belle.

Dale Watson

Dale Watson

Cannon + Belle had a trendy Austin vibe in their decor, table setup, and artistic plate presentations. The food on the stark white plates really popped. It was awesome to see Texas/local food on the menu and taste the freshness. The chef said he gets produce 5 days a week, and you could tell! Service was professional and unobtrusive, knowledgeable and polite. Their menu lists what items they get locally, and where they’re sourced. It was a really cool place! Today all I can tell you is the food was great. Tomorrow I’ll tell you about beef!

herb-smoked venison with root veggies and a Texas tempranillo demi

My dinner at Cannon + Belle: herb-smoked venison with root veggies and a Texas tempranillo demi

Board of meats at Cannon + Belle

Board of meats

Board of desserts

Board of desserts

Pastrami-cured beef rib

Pastrami-cured beef rib