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[MUSIC]
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This is what I do to my girlfriend's brothers.
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>> Oh, God.
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>> I mean, honestly, oh you have big tits.
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[LAUGH].
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[LAUGH].
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>> Let's go make some God damn gravy.
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Come on, seriously.
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[MUSIC]
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I'm Callie Speer, and
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I'm the pastry chef at Swift's Attic.
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So Swift's is
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a restaurant that's downtown Austin
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we are the upstairs of an old sort of
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meat packing plant historical building.
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So it kinda gives us a fun vibe we do
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small plates, we're a small plate style.
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So it's definitely shared portion.
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The ta, you know, the table typically would get
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multiple things off of our menu.
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They're all built to share very easily.
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And we like to do a lot of whimsical things.
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This thing is something we
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call it's a polenta cake, but
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it's something that we like to call cone bread.
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Cuz we're from the South I've lived in
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Austin my whole life.
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So I've worked here since I was a teenager.
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I got a job in a kitchen, that was my dad's friend
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that opened a restaurant and I did all of like.
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The bitch work,
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basically I started out actually working savory.
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And we had this pastry case where we
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had this lady that was doing it.
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Couldn't really do it any more they're like, oh,
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what do you think? You wanna, like,
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switch over? I'm like,
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[LAUGH] that could, that could be awesome.
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[MUSIC]
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I like the art of it and the science of it
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a little bit more I think was what.
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Munchies. >> Peaked my interest to
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kinda change over and do pastry.
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My favorite on the menu, that is a basil sherbet,
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with coconut milk panna cotta.
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And it has
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a peanut butter powder on the bottom.
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Some curried Rice Krispies.
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And some lime,
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like a kinda pop of lime gel at the end.
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With some micro I like to do, also,
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throwbacks of things, or, you know, things that
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people have a nostalgia about and recognize.
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I did a chocolate mousse, it's sitting on top
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of a chocolate soil with some Captain Crunch ice
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cream, and then finish it with a little bit of
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blueberry to do the, kind of like Crunch Berries.
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Just a sort of a.
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And that was sort of
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my answer to like we have to do a chocolate.
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Like a serious chocolate let's do
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a chocolate dessert I'm like all right well we're
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doing crunch berries this is going to
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be great [LAUGH].
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[INAUDIBLE] >> Well our
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dining scene here in town for sure has exploded,
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like especially over the past couple of years.
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We used to we had nothing, like for
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the longest time there was like one fine dining
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restaurant and that was it, and if you wanted to
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get a good review in the paper you had to
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have white tablecloths like fine dining service.
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And then over the last few years, We have seen
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this element of a lot of it honestly is the people
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that have worked here in town for so long.
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Most of these people all kind of came up together
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and they all just started doing their own thing.
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Which was awesome.
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They went, worked in
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these places all together.
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Cuz there wasn't very many, you know,
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there weren't very many options.
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And really,
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we were just a group of people that liked to have
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a lot of fun with the menu this is my husband.
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>> Hello. [LAUGH] >> Love him.
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hi.
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>> Speak into her tits.
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That's where the microphone is.
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>> Speak, speak into my tits.
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So I have two girls so
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I don't go out a whole lot at all, usually.
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Super, super spirit fingers.
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Last night I brought out with me Mat Clouser,
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who's our executive chef, Zack Northcutt,
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who is our sous-chef, and
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Abby Yates, who's also our sous-chef.
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Matt and Zack, I've known both of them for
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almost ten years.
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And really not even because I
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ever worked with them.
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But my husband did and other people, and
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Matt worked with my husband a while ago.
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And, we are friends.
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>> [LAUGH]
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>> You're drinking a little too slow.
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You're really
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being a Debbie fucking downer here.
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>> Right? >> So we left Swift's
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yesterday, and we walked over to The Back Space.
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Which is just a couple blocks down
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the street from us.
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>> I really want to trip you.
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>> Don't trip me.
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That's so rude.
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>> [LAUGH] >> Backspace is
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a kinda teeny tiny like hole in
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the wall pizza place that is also I
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feel like surprising people don't notice it.
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It's there all the time.
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Then you walk in and
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you're like wow this looks awesome.
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Backspace is owned by Shawn Cirkiel,
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who I worked with.
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Many years ago he was, that's where I
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worked before I came over here, Swifts.
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Any part of me that is any good at what I
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do now, is definitely because of him.
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We ate some pizza and
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a whole bunch of other awesome stuff.
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Jefferey, the chef there, he's great.
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He came out and hung out with us some too.
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So that was. A super fun.
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They're really great about doing all the like
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antipasto like small dishes Sprizer, sprazer.
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They're so good and so
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hot it's like my kid, I'm like mm.
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Oh, my God.
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Mm. Mm.
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>> There are lamb meatballs.
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>> Yes.
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>> Good times.
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Lamb meatballs with a little bit
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of pecorino romano on top.
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>> Yeah, thank you.
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>> Awesome. Thank you.
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These meatballs are the jam.
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They really are.
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They're the shit.
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>> You'll never say that again.
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>> The jam?
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>> They're the jam.
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>> They are the. Jam.
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These meatballs are the jam.
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It's like space jam.
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Almost as space jamy as the jersey we're
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gonna wear out tonight.
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We're going to Justine's.
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Justine's is a french bistro over on
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the east side of town.
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It's super far on
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the east side around really nothing.
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They're known for their lively atmosphere for
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sure I would say.
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>> Irreverent attitudes.
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>> Uh-huh.
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And Casey, who's a good friend of all of ours,
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is the chef over there.
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He's expecting us and I would imagine that should
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be a pretty good time.
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>> Justine's is a place I never wanna leave.
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>> No, he was just actually saying that
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Justine's is the place that every single time he
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has to have have his wife come pick him up.
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>> Or drag me out, yeah.
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As soon as I.
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>> [LAUGH] He's like this is amazing [CROSSTALK].
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>> They give me the high glass treatment for
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the and that's just it for me.
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That's my, that's my jam.
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That's my truth.
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>> Your truth jam? >> [LAUGH]
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That's my truth jam.
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>> Welcome.
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>> Hi, thank you.
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>> And we brought pizza for the kitchen.
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Wonderful.
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I can help you take that to the kitchen.
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>> Awesome. >> I can also guide
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you to your table.
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>> Thank you.
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>> Hey.
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Hey.
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[LAUGH].
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>> How are you doing?
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>> [LAUGH].
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>> Nervous?
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[LAUGH].
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>> I'm Casey Wilcox.
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I'm the executive chef at Justine's in Austin.
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We do French food.
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Kind of pseudo French food on, on some levels.
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But classics on the other end.
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We definitely know
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they're throwing a party [LAUGH].
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>> Like every time I go in there I
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always feel like we're in some, you know?
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Like the 40s or something.
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Like you just go and it feels like so fun and so
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like whimsical in there and
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they really try to make the experience not only
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about the food, and
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the food being great, but making it just.
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Feel, feel fun and feel exciting.
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We ate a whole mackerel that he brought out, and
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I think we got shots of that.
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He brought it out to the table, and
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he was like literally this just walked in
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the door 15 minutes ago so that was,
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that was neat we also ate a curry dish there that I
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thought was great, with cauliflower.
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He did like a beef bacon dish that was just
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phenomenal, and so surprising.
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>> So it's the naval plate.
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All the burnt ends from me roasting the bacon
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are in, in the cabbage as well.
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In the, in this mix is a little bit of cabbage
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that you salt to kind of bleed the water out of so
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they don't get soggy when they're cooked,
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and radishes, mustard seed, caraway, and
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then just a little bit of cream and egg.
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So that kind of holds everything together.
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Then the cabbage, try to get one of these to
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kind of cup a little bit and hold some sauce.
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So it looks nice on the plate.
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>> I think that was probably, with everybody,
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the hit of the evening.
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>> Who's the guy that was
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outside the window at Justine's?
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>> I don't know.
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They know him.
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I didn't know him, but
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he was like, stressing me out a little bit.
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I'm sure, at some point,
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they've all worked together somewhere.
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>> Oh yeah. I wanted to
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call up Tracy Martin.
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Munchies.
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>> Getting up in here.
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[LAUGH] >> I mean, it's like,
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it's kinda incredible.
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Cuz there's just like this mirror room they're
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like, this is amazing like we have this shed on
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the property.
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And that's what it was.
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Like we have this shed on the property.
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We don't know what to do with it.
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Let's layer it in mirrors.
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[LAUGH] >> Let's layer it in
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mirrors. >> Like.
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What? >> Paint that shit gold.
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>> How, how am I supposed to do my cocaine, though,
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if it's on the walls.
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>> Make it rain.
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[LAUGH].