Placeholder Image

Subtitles section Play video

  • [MUSIC]

  • This is what I do to my girlfriend's brothers.

  • >> Oh, God.

  • >> I mean, honestly, oh you have big tits.

  • [LAUGH].

  • [LAUGH].

  • >> Let's go make some God damn gravy.

  • Come on, seriously.

  • [MUSIC]

  • I'm Callie Speer, and

  • I'm the pastry chef at Swift's Attic.

  • So Swift's is

  • a restaurant that's downtown Austin

  • we are the upstairs of an old sort of

  • meat packing plant historical building.

  • So it kinda gives us a fun vibe we do

  • small plates, we're a small plate style.

  • So it's definitely shared portion.

  • The ta, you know, the table typically would get

  • multiple things off of our menu.

  • They're all built to share very easily.

  • And we like to do a lot of whimsical things.

  • This thing is something we

  • call it's a polenta cake, but

  • it's something that we like to call cone bread.

  • Cuz we're from the South I've lived in

  • Austin my whole life.

  • So I've worked here since I was a teenager.

  • I got a job in a kitchen, that was my dad's friend

  • that opened a restaurant and I did all of like.

  • The bitch work,

  • basically I started out actually working savory.

  • And we had this pastry case where we

  • had this lady that was doing it.

  • Couldn't really do it any more they're like, oh,

  • what do you think? You wanna, like,

  • switch over? I'm like,

  • [LAUGH] that could, that could be awesome.

  • [MUSIC]

  • I like the art of it and the science of it

  • a little bit more I think was what.

  • Munchies. >> Peaked my interest to

  • kinda change over and do pastry.

  • My favorite on the menu, that is a basil sherbet,

  • with coconut milk panna cotta.

  • And it has

  • a peanut butter powder on the bottom.

  • Some curried Rice Krispies.

  • And some lime,

  • like a kinda pop of lime gel at the end.

  • With some micro I like to do, also,

  • throwbacks of things, or, you know, things that

  • people have a nostalgia about and recognize.

  • I did a chocolate mousse, it's sitting on top

  • of a chocolate soil with some Captain Crunch ice

  • cream, and then finish it with a little bit of

  • blueberry to do the, kind of like Crunch Berries.

  • Just a sort of a.

  • And that was sort of

  • my answer to like we have to do a chocolate.

  • Like a serious chocolate let's do

  • a chocolate dessert I'm like all right well we're

  • doing crunch berries this is going to

  • be great [LAUGH].

  • [INAUDIBLE] >> Well our

  • dining scene here in town for sure has exploded,

  • like especially over the past couple of years.

  • We used to we had nothing, like for

  • the longest time there was like one fine dining

  • restaurant and that was it, and if you wanted to

  • get a good review in the paper you had to

  • have white tablecloths like fine dining service.

  • And then over the last few years, We have seen

  • this element of a lot of it honestly is the people

  • that have worked here in town for so long.

  • Most of these people all kind of came up together

  • and they all just started doing their own thing.

  • Which was awesome.

  • They went, worked in

  • these places all together.

  • Cuz there wasn't very many, you know,

  • there weren't very many options.

  • And really,

  • we were just a group of people that liked to have

  • a lot of fun with the menu this is my husband.

  • >> Hello. [LAUGH] >> Love him.

  • hi.

  • >> Speak into her tits.

  • That's where the microphone is.

  • >> Speak, speak into my tits.

  • So I have two girls so

  • I don't go out a whole lot at all, usually.

  • Super, super spirit fingers.

  • Last night I brought out with me Mat Clouser,

  • who's our executive chef, Zack Northcutt,

  • who is our sous-chef, and

  • Abby Yates, who's also our sous-chef.

  • Matt and Zack, I've known both of them for

  • almost ten years.

  • And really not even because I

  • ever worked with them.

  • But my husband did and other people, and

  • Matt worked with my husband a while ago.

  • And, we are friends.

  • >> [LAUGH]

  • >> You're drinking a little too slow.

  • You're really

  • being a Debbie fucking downer here.

  • >> Right? >> So we left Swift's

  • yesterday, and we walked over to The Back Space.

  • Which is just a couple blocks down

  • the street from us.

  • >> I really want to trip you.

  • >> Don't trip me.

  • That's so rude.

  • >> [LAUGH] >> Backspace is

  • a kinda teeny tiny like hole in

  • the wall pizza place that is also I

  • feel like surprising people don't notice it.

  • It's there all the time.

  • Then you walk in and

  • you're like wow this looks awesome.

  • Backspace is owned by Shawn Cirkiel,

  • who I worked with.

  • Many years ago he was, that's where I

  • worked before I came over here, Swifts.

  • Any part of me that is any good at what I

  • do now, is definitely because of him.

  • We ate some pizza and

  • a whole bunch of other awesome stuff.

  • Jefferey, the chef there, he's great.

  • He came out and hung out with us some too.

  • So that was. A super fun.

  • They're really great about doing all the like

  • antipasto like small dishes Sprizer, sprazer.

  • They're so good and so

  • hot it's like my kid, I'm like mm.

  • Oh, my God.

  • Mm. Mm.

  • >> There are lamb meatballs.

  • >> Yes.

  • >> Good times.

  • Lamb meatballs with a little bit

  • of pecorino romano on top.

  • >> Yeah, thank you.

  • >> Awesome. Thank you.

  • These meatballs are the jam.

  • They really are.

  • They're the shit.

  • >> You'll never say that again.

  • >> The jam?

  • >> They're the jam.

  • >> They are the. Jam.

  • These meatballs are the jam.

  • It's like space jam.

  • Almost as space jamy as the jersey we're

  • gonna wear out tonight.

  • We're going to Justine's.

  • Justine's is a french bistro over on

  • the east side of town.

  • It's super far on

  • the east side around really nothing.

  • They're known for their lively atmosphere for

  • sure I would say.

  • >> Irreverent attitudes.

  • >> Uh-huh.

  • And Casey, who's a good friend of all of ours,

  • is the chef over there.

  • He's expecting us and I would imagine that should

  • be a pretty good time.

  • >> Justine's is a place I never wanna leave.

  • >> No, he was just actually saying that

  • Justine's is the place that every single time he

  • has to have have his wife come pick him up.

  • >> Or drag me out, yeah.

  • As soon as I.

  • >> [LAUGH] He's like this is amazing [CROSSTALK].

  • >> They give me the high glass treatment for

  • the and that's just it for me.

  • That's my, that's my jam.

  • That's my truth.

  • >> Your truth jam? >> [LAUGH]

  • That's my truth jam.

  • >> Welcome.

  • >> Hi, thank you.

  • >> And we brought pizza for the kitchen.

  • Wonderful.

  • I can help you take that to the kitchen.

  • >> Awesome. >> I can also guide

  • you to your table.

  • >> Thank you.

  • >> Hey.

  • Hey.

  • [LAUGH].

  • >> How are you doing?

  • >> [LAUGH].

  • >> Nervous?

  • [LAUGH].

  • >> I'm Casey Wilcox.

  • I'm the executive chef at Justine's in Austin.

  • We do French food.

  • Kind of pseudo French food on, on some levels.

  • But classics on the other end.

  • We definitely know

  • they're throwing a party [LAUGH].

  • >> Like every time I go in there I

  • always feel like we're in some, you know?

  • Like the 40s or something.

  • Like you just go and it feels like so fun and so

  • like whimsical in there and

  • they really try to make the experience not only

  • about the food, and

  • the food being great, but making it just.

  • Feel, feel fun and feel exciting.

  • We ate a whole mackerel that he brought out, and

  • I think we got shots of that.

  • He brought it out to the table, and

  • he was like literally this just walked in

  • the door 15 minutes ago so that was,

  • that was neat we also ate a curry dish there that I

  • thought was great, with cauliflower.

  • He did like a beef bacon dish that was just

  • phenomenal, and so surprising.

  • >> So it's the naval plate.

  • All the burnt ends from me roasting the bacon

  • are in, in the cabbage as well.

  • In the, in this mix is a little bit of cabbage

  • that you salt to kind of bleed the water out of so

  • they don't get soggy when they're cooked,

  • and radishes, mustard seed, caraway, and

  • then just a little bit of cream and egg.

  • So that kind of holds everything together.

  • Then the cabbage, try to get one of these to

  • kind of cup a little bit and hold some sauce.

  • So it looks nice on the plate.

  • >> I think that was probably, with everybody,

  • the hit of the evening.

  • >> Who's the guy that was

  • outside the window at Justine's?

  • >> I don't know.

  • They know him.

  • I didn't know him, but

  • he was like, stressing me out a little bit.

  • I'm sure, at some point,

  • they've all worked together somewhere.

  • >> Oh yeah. I wanted to

  • call up Tracy Martin.

  • Munchies.

  • >> Getting up in here.

  • [LAUGH] >> I mean, it's like,

  • it's kinda incredible.

  • Cuz there's just like this mirror room they're

  • like, this is amazing like we have this shed on

  • the property.

  • And that's what it was.

  • Like we have this shed on the property.

  • We don't know what to do with it.

  • Let's layer it in mirrors.

  • [LAUGH] >> Let's layer it in

  • mirrors. >> Like.

  • What? >> Paint that shit gold.

  • >> How, how am I supposed to do my cocaine, though,

  • if it's on the walls.

  • >> Make it rain.

  • [LAUGH].