Chef Paul Qui clipping fresh greens for his grilled pork tongue dish
Grilled pork tongue from Chef Paul Qui
Definitely the first carousel-style cooker that I've ever seen
Chickens roasting on the carousel
One of many whole hogs being roasted at the 2014 Austin Food & Wine Festival
Pig head with mustard from Chef Jack Gilmore of Jack Allen's Kitchen
Chef Jack Gilmore of Jack Allen's Kitchen
Pig head tacos from Chef Jack Gilmore
Chef Richard Blais cooking demo
Asparagus from the forthcoming eastside restaurant, Gardener, from the folks behind Contigo
Pizza ingredients for Chef Jason Dady's Big Green Egg pizzamaking station
Chef David Bull's demo
Jason Stevens, bar program manager for Congress and Second Bar + Kitchen, crafting a unique cocktail using bourbon, maple syrup, lemon juice, cream, salt, cinnamon, and bitters.
Said cocktail was also made in large batches and served "on draft."
Grand Tasting Pavilion entrance
A few of the...thousands...of bottles of wine at the festival
Cilantro and lime ice cream with honeyed caramel sauce from Lick Ice Creams
Housemade lamb pastrami, apple-fennel slaw, and pickled mustard seed, on a rye crostini, courtesy of The Bonneville
Egg crepe with salmon from Finn & Porter
Tiny Pies, big sign
Tiny Pies pecan and s'mores pies
Even chefs get starstruck when they see Andrew Zimmern, host of Bizarre Foods America
Grilling demo with Chef Tim Love
Demo from Chef Rick Bayless
Hops Aboard! panel with the head brewers of Hops & Grain, Jester King, and Austin Beerworks
Beer samples from Hops Aboard!
Alligator sausage, beer fondue, and pretzel from Frank
Fried alligator with charred onion aioli and housemade sriracha was also available...and delicious
Dessert? Time for pistachio panna cotta.
Black bass tartare with smoked eggplant and harissa from Chef Allison Jenkins of LaV
Brisket from Noble Sandwich Co.
Masa gnocchi with almond mornay sauce and huitlacoche from Swift's Attic
Foie and chicken liver ganache with macerated strawberries, pickled mustard seeds, and fresh basil
Stacks and stacks of gelato cups
Fried brussels sprouts and garlic aioli from Tapas Bravas
Chef Andrew Zimmer's demo
Official Drink of Austin winner, Tepache from Qui
Grilled quail with greens and strawberries
Charcuterie board from Salt & Time
Ben Runkle and Bryan Butler of Salt & Time
Aaron Franklin of Franklin BBQ shares his brisket
Brisket from Schmidt Family Barbecue
Chef Lawrence Kocurek of Trace's croque madame with duck bacon and a quail egg
Beet puree and feta cheese on crostini and/or more beets
Duck and kangaroo from Frank
Cooking some birds in Austin, TX
Chocolate marcona almond financiers from Chef Janina O'Leary of LaV
BRISKET DOWN! WE HAVE BRISKET DOWN!!
BBQ panel discussion led by Andrew Zimmern, featuring Wayne Mueller of Louie Mueller BBQ, Aaron Franklin of Franklin BBQ, and Tim Rattray of The Granary Cue & Brew
And the DJ closes out the festival. Until next year!